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	<title>Design News &#187; seasonal</title>
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		<title>Lunch at the Greenhouse offers a carefully edited menu</title>
		<link>https://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>https://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/#comments</comments>
		<pubDate>Tue, 26 Nov 2019 08:53:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[African inspired]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal lunch]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[spring menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5253</guid>
		<description><![CDATA[A treat is in store for patrons at the award-winning Greenhouse restaurant – head chef Farrel Hirsch has created a shortened à la carte lunch menu. This variation on the regular menu will be available from Tuesdays to Saturdays for the rest of the year. Since taking up the reins at the flagship restaurant of The Liz McGrath Collection almost a year ago, Hirsch has done nothing but impress – he has just been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off. The new spring menu at the Greenhouse offers an African-inspired fusion feast which will delight regulars and newcomers alike. The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli. The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama. For dessert, the options are a [...]]]></description>
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		<title>Origins at The Marine showcases its fresh summer menu</title>
		<link>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu/</link>
		<comments>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu/#comments</comments>
		<pubDate>Thu, 21 Nov 2019 08:12:39 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Origins restaurant]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[summer menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>
		<category><![CDATA[The Marine Hotel]]></category>
		<category><![CDATA[The Marine in Hermanus]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5239</guid>
		<description><![CDATA[Summer is here – and Origins’ Executive Chef, Tronette Dippenaar, is proud to present the restaurant’s comprehensive, fresh new menu for the season. Look out for traditional favourites with an Asian twist in the airy, modern restaurant, which boasts unobstructed views of Walker Bay. With cliff-walks almost obligatory in Hermanus, you can afford to indulge in the generous fare on offer in this laid-back venue. Choose from a huge range of starters and salads to kick off your meal – try the traditional bouillabaisse seafood soup, fragrant steamed mussels, poke bowls with Norwegian salmon and South Atlantic tuna, and the signature Origins Salad: pears, Overberg Gruberg cheese, walnuts, celery, bacon bits and croutons dressed in whole grain mustard vinaigrette. The wild mushroom and broccoli potato gnocchi, served with Parmesan, mushroom cream and pine nuts, is an option for vegetarians. Main courses serve up some delectable concoctions: try the grilled Springbok loin with creamy Parmesan risotto, wild mushrooms, pearl onions, red cabbage and sultana chutney; the tender roasted Overberg rack of lamb with capsicum couscous, aubergine purée, pearly onions and warm lamb vinaigrette; or the justifiably famous Walker Bay fish curry – locally sourced fish and shellfish seasoned with Thai spices, [...]]]></description>
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		<title>The Spier Farm Café celebrates local food &amp; design</title>
		<link>https://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/</link>
		<comments>https://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/#comments</comments>
		<pubDate>Thu, 14 Nov 2019 08:08:45 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Chef Hennie Nel]]></category>
		<category><![CDATA[delicious meals]]></category>
		<category><![CDATA[farmyard]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[new cafe]]></category>
		<category><![CDATA[new chef]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier Farm Cafe]]></category>
		<category><![CDATA[Spier Wine]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[vineyard]]></category>
		<category><![CDATA[winelands]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5224</guid>
		<description><![CDATA[Housed in a graceful gabled Cape Dutch building, the Spier Farm Café is now serving breakfast and lunch served by friendly, attentive staff against the serene backdrop of the rolling lawns and ancient oaks of Spier Wine Farm’s historic Werf (farmyard). The Spier Farm Café’s Chef, Hennie Nel, was previously at Vadas Smokehouse and Bakery where he served as head chef under the restaurant’s founder and acclaimed chef, PJ Vadas. Nel’s extensive cheffing experience includes stints in the kitchens of Open Door (formerly at Constantia Uitsig) and the former Maze by Gordon Ramsay at One &#38; Only Cape Town. Nel is passionate about cooking honest, authentic and unpretentious food made with top quality ingredients. Passionate about the environment, he and his team recycles as much as possible, sending minimal waste to landfill. In keeping with Spier’s sustainability ethos, local and ethical sourcing is also a priority. Farmer Angus McIntosh supplies the Café with meat reared on Spier’s pastures (without hormones or routine antibiotics) as well as eggs laid by happy, outdoor-roaming hens. The Café’s fresh bread and exquisitely flaky croissants are baked a stone’s throw away, at Vadas Smokehouse and Bakery. &#160; Simple, seasonal and sublime For breakfast, the star [...]]]></description>
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