Monthly Archives: May 2016

Dreading winter? Then winter proof your garden

For many avid gardeners, the thought of Mother Nature’s elements during winter time can send a chill up the spine.

In winter, plants tend to wither away and the ground can become unfavourable if not overturned regularly. Because we do not experience large amounts of snow in most parts of the warmer KZN, growing a winter garden can be a simple process.

During these cold months, vegetables that thrive in the colder temperatures, can be sowed in summer and allowed for one’s own produce to be harvested in winter. Carrots, beets, turnips onions and other root vegetables tend to grow well during winter and may be a great start to the creation of a winter vegetable garden. Once your vegetables have been harvested, prepare the soil and start planting straight away to deter other seedlings from finding their place in the soil and growing unwanted plants and weeds.

Did you know? A carrot is best planted in summer and harvested in winter. As it is a root vegetable, the cold soil acts like a freezer that allows the vegetable to develop sweetness.

If you do not have a garden beaming with vegetables or cringe at the thought of creating one, but rather take pride in the gorgeous array of flora and fauna that currently adorn your lawns, then here are some hints and tricks to help your garden along the winter months.

  1. Remove dead/crumpled flowers using scissors for thinner, softer stems and pruning shears for thicker and harder stems – this process, called “Deadheading”, helps improve the look of the garden.
  2. For big, dramatic looking flowers, a tip is to disbud them. This involves pulling off all the flower buds, and leaving just one, before the buds start to open/ blossom. All the nutrients are drawn towards this one bud and thus the flower then results in more luscious/larger looking flowers. It is also important to prune any dead flowers sharing a stem with another, as these also draw nutrients that could be beneficial elsewhere.
  3. Due to there being smaller amount of pests and weeds in winter, there tends to be less    maintenance than in hotter months.
  4. Some winter months may produce wetter weather which may work in your favour with not having to water your gardens as regularly

These tips have been supplied by Mark Robson, Gardener and Landscaper for Granny Mouse Country House & Spa – well-known for its green and luscious gardens.

VIP treatment at the Granny Mouse Chef’s Table!

At the end of May, Granny Mouse Country House & Spa hosted a VIP Chef’s Table for a selected few to preview their new winter menu which will be launched to the marketplace this month (June).

The day saw bubbly on arrival, and socialising in the toasty fireplace before the guests were whisked away to the Selfie Frame for a #GMSelfie group image.

Lunch then followed and saw guests seated at a large dining table where four delicious courses were presented and paired with complimenting wines, beers & spirits.

Culinary Artists, Kirstie du Toit and Wayland Green prepared the first three courses and on each menu, a sketch of the dish was printed in order for the guests to get an idea of the art behind the food.

General Manager, Sean Granger advised the guests that each dish starts with a sketch before production and this was the concept behind the idea of using the term, Culinary Artist instead of Chef.

The first course was a Chickpea & Garlic Puff Pastry Parcel served with sour honey poached melon cubes, mildly spiced curry cream & coriander pearls garnished with crispy coriander leaves. This dish was paired with the Hartenberg Reisling 2015.

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The second course then followed – Dill & Verbena Sous – Vide Kingklip with white cabbage frittata, brandy flambéed orange segments, maple carrot puree & candied orange peel paired with Old Main Brewery 1806 Real Ale.

The third course was a House Smoked Lamb Loin with pan fried brussel sprouts & mint, toasted sunflower seed crusted oyster mushrooms, sunflower seed brittle & mint jus paired with a Fairview Pegleg 2009.

The fourth and final dish was presented by Chef Leon de Kock, Pastry Chef at Granny Mouse. Titled, Asian Infusion, this dessert dish was a spiced basmati rice pudding maki roll wrapped in rooibos jelly & stuffed with carrot puree, topped with wasabi white chocolate gel, served with cranberry ginger caviar, sesame tuille & cucumber sorbet, accompanied by Pimms No 1.

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Visitors to Granny Mouse will also have the opportunity to taste these four delectable dishes as they will be included as starters and mains along with a number of other dishes on the new winter menu which will be available to members of the public by the end of June.

To make a booking at The Eaves fine dining restaurant, contact 033 234 4071.

Seen on the day were:

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Mouton du Toit (Assistant General Manager), Kirstie du Toit (Culinary Artist), Wayland Green (Culinary Artist) & Sean Granger (General Manager)

c

Sue & Dave Charles, Cee from Ceecee’s Travels and Al Nicoll

 

d

Warren & Michelle Campbell & Siobhan Hughes

 

e

Tessa Buhrmann with Gareth Lagesse & his wife, Shirley Berko