Chef Dale Stevens, the head chef of FABER, is a culinary craftsman. He describes his style as simple, seasonal, stylish and sensory stimulating. His focus is on 3 to 4 main components and intricately combining them to ensure they all stand out, but don’t overpower one...
Avondale is the first winery in South Africa to introduce clay qvevri (pronounced “kwe-vree”) into the cellar. The United Nations Educational Organization defines a clay qvevri as: “The qvevri is an egg-shaped earthenware vessel used for making, ageing and storing...
As Autumn begins to settle in at the Cape, FABER Restaurant on Avondale Wine Estate welcomes in the season with extra enthusiasm with the news that Chef Dale Stevens is to take up the reins in the kitchen. FABER, co-founded by Chef Eric Bulpitt two years ago, who is...
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...
