Easter is not only about chocolate eggs and hot cross buns! Particularly in the Cape, pickled fish on Good Friday is a long-held tradition across different religions and language groups. It is common for the pickled fish to be made on the Wednesday before Good...
Amphora wine-making, the fermenting and ageing of wines in ceramic vessels based on ancient designs, is fast becoming a notable trend across the world’s wine regions. Years ago, we dug up clay on the farm and got a local potter to handcraft and fire our first...
Be inspired by FABER’S Chef-Patron, Eric Bulpitt and wow your guests this holiday season with this amazing dessert that pairs perfectly with Avondale Amphora. Chocolate Poached Pears, Blueberries, Chocolate Sorbet and Granola To make the chocolate poached pears: 750g...
Avondale is one of the pioneers of amphora wine-making in South Africa, and our use of these original wine-making vessels has mostly been to use the bright-fruit amphora portions of our wines in our blending process. Wines made in these fired clay vessels have a...
Amphora wine-making, the fermenting and ageing of wines in clay vessels based on ancient designs, is fast becoming a notable trend across the world’s wine regions. Years ago, we dug up clay on the farm and got a local potter to handcraft and fire our first amphorae,...
We are certainly raising a glass of Avondale Armilla in celebration that ‘SA’s best guide to SA’s best food’, Eat Out, has announced FABER is one the 30 nominees in the highly competitive 2017 Eat Out Mercedes-Benz Restaurant Awards. This is amazing recognition for a...
