Monday, 24 December 2012

Christmas Is Here!

The weather has been hot and the kitchen has been busy!

New and old faces are visiting The Robert Stanford Estate. Madré's Kitchen is humming a happy tune as hungry guests gobble up country food and breath in fresh air.

Our holiday menu boasts some wonderful tastes. Glazed gammon, beef fillet salad, pickled yellow tail on creamy potato salad just to mention a few.

If lazing about on a comfy cushion, sipping on some estate wine sounds good then book one of our delicious deli picnics, see menu below.

We hope to see you soon!

Thursday, 15 November 2012

A Beautiful Spread

We were blessed with a perfect day when Lééf Magazine visited the farm to write an article about Mardé. This four page spread show cases her passion for the land and all it has to offer. Madré's time energy and passion for food can be seen in the beautiful pictures. This article is just another good reason to visit us, to stare at the mountains, breath in the fresh air and treat your senses to the tastes, smells and sounds of Madré's Kitchen.

Monday, 8 October 2012


Winter is nearly behind us and the generous rains have left the gardens as green as ever. New buds are appearing everywhere. The bare branches of the fig trees have been replaced by beautiful new leaves and the begining signs of fruit can be spotted. Madré's vegtable garden is bursting with new shoots and fruits. Strawberries are being picked and the ever generous herbs are decorating the delicious plates coming out of the kitchen. Fabiano harvested the waterblommetijes which can be found on the menu in a country style quiche or lamb stew. As spring continues we look forward to picnics on the lawns and tables laiden with yummies as the summer season draws near.

Wednesday, 27 June 2012

We are open!
After a little winters break we are ready to feed, spoil and share with you the wonderful delights of country life. We look forward to seeing you!

Tuesday, 22 May 2012

We are taking a little winter break! 

Re-opening on the 21st of June we will have a gathering of warm, comforting and delicious goodies. 

Don't just stay at home this winter come and spend some time with us!

Wednesday, 4 April 2012

Easter Celebrations and Roasted Figs

Madré's Kitchen wishes you a very special and blessed Easter weekend with family and friends.
Easter is a time of reflection and apreciation of those we love and the beauty that surrounds us. 

Join us, let us celebrate the fruits of harvest and the hard work of many. 
We will spoil you with delicious delights and chocolate wonders. 

We are enjoying the last pickings of grapes, pomagranets, quinces and figs. These beautiful spoils are features of the Easter weekend menu. For those who can not make it to the country side of Stanford we have a special recipe for roasted figs that is quick and easy adding a decidant touch to salads, desserts or afternoon nibbles.

Enjoy, Happy Easter.

Roasted Figs (serves 6)

12 fresh figs quartered
3 tablespoons fynbos honey
lemon zest of 1/2 a lemon
teaspoon fresh thyme (sprinkle after roasting)

Layer the figs into flat oven proof dish,
 drizzle the honey over the figs, zest the lemon
Place dish in preheated oven of 200C for 8 minute
Good indication as to when they are ready is that you can smell the figs!

Roasted Fig and Goats Cheese Salad

3 tablespoon pine nuts dry roasted in a pan till golden
Bag baby lettuce (or fresh picked garden lettuce)
log chevin goats cheese
1/2 sqeezed lemon
Olive oil drizzle
1 teaspoon fynbos honey
1/2 teaspoon wholegrain mustard
Cracked salt and Pepper

Place lettuce in flat boat shaped wonky dish
Crumble goats cheese, place figs and sprinkle with fresh thyme
and roasted pine nuts.

Juice of half a lemon
3 tablespoon olive oil
1 teaspoon fynbos honey
1/2 teaspoon wholegrain mustard

mix together and dress your delicious salad

(this salad compliments roast chicken, smoked trout and springbok carpaccio)