Ruby jewels of winter
July marks one of our favourite moments on the farming calendar – the start of our short but splendid blood orange season. The deep crimson flesh, bright acidity and sweet, berry-like notes make them one of winter’s most anticipated treats.
Farmer Ian is especially pleased this year, with a harvest that promises both exceptional quality and abundance. This arrives in a landmark year for South African citrus: in 2025, the country surpassed Spain to become the world’s largest citrus exporter by volume. While recent floods devastated citrus farms in parts of the country, we are grateful that our harvest was spared.
As the fruit reaches its peak in mid-July, these ruby-hued gems will begin appearing across the farm – on restaurant tables, in the Farm Shop and packed into abundance boxes delivered to doorsteps. Further afield, they will deliver a burst of South African sunshine to tables around the world.
Squeeze the moment
Blood orange enthusiasts in the Cape Town area, don’t miss the Babylonstoren Blood Orange Festival at Oranjezicht City Farm Market on 25 and 26 July 2026. Chefs and artists will be showcasing these aromatic orbs in drinks, dishes and decorative displays.
Save the date: Sunday, 2 August 2026 marks Blood Orange Day here on the farm – a joyful tribute to this vibrant fruit in all its delicious forms.
Harvesting rewards
With caps doffed and gumboots dusted, we are grateful for the recognition received and for the many hands behind it. Babylonstoren Farm Hotel has been named a winner in Condé Nast Traveler’s inaugural Triple Crown Awards for 2026, awarded to a select group of destinations worldwide. We have also been included in Travel + Leisure’s annual directory of the 500 best hotels and resorts in the world.
Closer to the soil, our 2026 Frantoio olive oil received a Platinum Award at the London International Olive Oil Competitions. We are especially proud to be the only South African olive oil to achieve this recognition at this year’s event.
New at the Greenhouse
They say brunch is breakfast without an agenda. Until the end of August, the conservatory at the Greenhouse Restaurant is open on Saturdays and Sundays for a leisurely brunch that brings your favourite people and farm abundance together in a warm, light-filled setting.
Celebrate a milestone, catch up with friends, or unwind with family over a generous farm-to-fork harvest table, a hot Chef’s breakfast and tea or coffee. Children under eight eat for free. Seating is limited, and booking is essential.
Email us at enquiries@babylonstoren.com to book your table.
Winter’s hidden abundance
The kitchen garden is sporting its winter coat. Rows of leafy greens, brassicas, herbs, and root vegetables continue to supply our restaurants and Farm Shop. Cabbages form tight heads, kale stands resilient through cold mornings, and beetroot grows steadily beneath the soil. Our tunnels continue to provide multi-coloured heirloom tomatoes – in plump, sweet defiance of the blustery skies above – as well as long-stem broccoli, turmeric, and crunchy sugar snap peas in a variety of colours. Meanwhile, our ponds are dotted with delicate white waterblommetjies, or Cape pondweed, a seasonal delicacy eagerly awaited each winter. Join our Wonders of Waterblommetjies workshop on 23 July to explore novel ways with these much-loved edible flowers.
For gardeners visiting the farm, this is also a good time to observe pruning, soil care, and preparation for the planting season. Stroll through the Puff Adder walkway to see the first display of master pomologist Anton Roux’s miniature arbour art, fruit trees trained into hearts, grids, and forked forms. Most remarkable of all, these small trees bear regular-sized fruit. Then pop into the Greenhouse, where newly planted strawberries offer a promise of spring sweetness.
Fancy a stroll to the kitchen garden’s edge? Our bees may be taking things slower at this time of year, but the Byzantium – Babylonstoren’s ode to our garden VIPs – remains a wonderful excursion for curious minds of all ages, and a fine incentive for children to embrace the outdoors during the chilly school holidays.
Visit the garden
Settle into self-care
Winter mornings begin with mist hanging low over the orchards, while evenings draw guests indoors to crackling fires and warm hospitality. It’s the perfect time to pause and make time for yourself. Book a 60-minute Balance Massage at our Garden Spa and enjoy a complimentary 30-minute treatment.
Make a booking
A night on us
For those seeking a slower pace, winter remains one of the most rewarding times to visit the farm. Stay three nights and pay for two, with all hotel activities included. That’s an extra day to walk, taste, explore or do nothing at all. A little more time on the farm goes a long way. Or stay two nights and get a free 30-minute spa treatment.
Book a stay
Art of doing
In July, we’re making time to make: fresh pasta, the half-finished knitting, house plants ready for repotting, a leather leash for your four-legged friend – we all have a list somewhere.
Visit our online shop for a little inspiration: light a candle, brew a pot of tea and thread the needle. After a day spent mastering a new skill, leave supper to us with a farm-cooked, ready-made meal from Babylonstoren – heavy on flavour, light on fuss.
Shop online
BabylonSTORIES
Subscribe to our channel on YouTube, Spotify or Apple Podcasts for each new episode of BabylonSTORIES, our vodcast series exploring the people, knowledge and passion behind every facet of life on the farm. In the latest episode, we head for the mountains to explore some of the spectacular sites reserved exclusively for guests of our Farm Hotel with Warren Samuels.
Watch it now
Workshops in July
Give yourself or a loved one the gift of time and space to learn a new skill or deepen an existing interest. Slow down to the rhythms of the farm, surrounded by kindred spirits and sustained by farm-fresh fare. From gardening and cooking to baking, blacksmithing, and seasonal crafts, there is a workshop to suit every kind of curious mind.
Babylonstoren
- 2 July – All about eggs: from coop to table
- 8 July – Inside scoop: the secrets to water buffalo mozzarella and gelato
- 9 July – The art of the occasion: how to plan a memorable, seasonal event
- 14 July – Break bread with our master baker
- 15 July – Family fun: grow your own succulents from scratch (for kids aged 6–12)
- 16 July – Pasta from scratch
- 21 July – Compost 101: Let’s get down and dirty
- 22 July – Build your own garden structures
- 23 July – Wonders of waterblommetjies
- 24 July – Create beautiful tree shapes with espalier
- 29 July – Explore the magic world of mushrooms
- 30 July – Cooking with olive oil
Soetmelksvlei
- 4 July – Blacksmithing: make your own soup ladle
- 10 July – Naturally sweet: baking with honey
- 31 July – Nuts for pecans! Bake a pecan pie and carrot cake at Soetmelksvlei
Book a workshop
