Food and heritage are closely intertwined. The dishes we grow up with, the flavours we remember and the recipes passed around family tables all have a way of telling us where we come from.
From time to time, we invite chefs, cooks and food-loving friends to collaborate with us at Klein Joostenberg, bringing their own ideas, memories and ways of cooking to the ingredients and traditions that are part of life here.

As part of Taste Stellenbosch, we’re inviting just 35 guests to gather around one long table for an afternoon celebrating seasonal food, local producers and the craftsmanship behind every dish. Read more about the Klein Joostenberg Farm Lunch and reserve your place while seats are still available.

Thinking of stocking the freezer? Buying half a pig offers excellent value and a wide variety of cuts, from chops and roasts to mince and belly. Learn how it works, what you’ll receive, how long it takes to prepare, and how to place an order through the Klein Joostenberg Butchery.

Roast smoked eisbein is the kind of meal made for slower winter days.
Rich, comforting and deeply satisfying, it rewards a little patience with crisp golden crackling and beautifully tender meat underneath.

There’s something about porchetta that feels like it belongs on a farm table. It’s generous. It’s unfussy. And when it comes out of the oven - golden, crisp, and fragrant with herbs - it tends to gather people without much effort. At Klein Joostenberg, porchetta often...