At the end of November we packed our bags and headed out of the burbs for a weekend in the Overberg. This was a welcome break after a busy few weeks on the home and work fronts, plus a chance to spend some quality family time together. Our destination was a farm called Landmeterskop near Stanford and were invited to join some good friends who had been there before. What a gem of a place!
We stayed in the spacious and comfortable homestead surrounded by beautiful mountains, grazing sheep and the sounds of nature. The farm is a fabulous family destination and the children had the opportunity to feed the animals each morning and evening, milk the goats and go on a tractor ride. The grown ups enjoyed being able to switch off (there was hardly any signal on the farm) and some amazing star gazing in the evenings. Another highlight of the weekend was being able to collect fresh free range eggs in the mornings to enjoy for breakfast. Which brings me to this week’s recipe… but first, here are a few snaps from our trip.