Homestead Serendipity

27/11/2025

Just loving the way Head Chef Gail from hotel is making use of Serendipity prosciutto. Gail requested we slice it slightly thicker for crisping as part of this amazing starter of melon balls and prosciutto.

22/11/2025

25 litres of wild yeast fermented orange vinegar ready. So good as a vinaigrette over a watermelon and feta salad

21/11/2025

Once again Head chef Gail from has created a super dish of cured trout and Serendipity’s Ocean Essence Pearls, a delicate pearl of kelp & snoek garum. This dish is this week’s special. Go and enjoy something special and unique.

21/11/2025

A batch of Serendipity Spanish style chorizo done and dusted. Ground pork shoulder and belly with lots of red wine, mixed with loads of smoked paprika and selected spices and then taken up a notch by adding Serendipity bacon bits into the mix.

20/11/2025

20/11/2025

This morning it was Pork Chipolatas producing day. You can enjoy these South African pork, sage and marjoram chipolatas hot or cold

19/11/2025

19/11/2025

Once again we are honoured and super privileged to receive a case of the first harvest of plums from .devilliers.7771 regenerative farm named Goedemoed farm. This farm is very special to Kim and I because of the regenerative mindset of JP, no pesticides or herbicides. This had a toll on the production side, as per JP words “anything that can eat fruit will be here eating” but for us it’s one of the only farms we are aware of in our area where we can pluck fruit that is covered in natural wild yeast. We take these fruits and naturally produce a vinegar from them. Simply fruit, sugar as a starter and spring water. If in Montagu go and enjoy a platter of breads, olive oil and Serendipity vinegars , a creation by chef Gail. Also check out the amazing accommodation where you can experience farm life at its best

15/11/2025

Saturday done and dusted. Today was the day for a 15kg batch of our special game salami. This batch, the same as the last is a warthog salami with a hint of juniper berry, the piney and citrusy flavour profile is a perfect pairing in this case. The most important duty of a Charcutier is to plan 3 to 6 months ahead as acutely as possible to make sure not to let down our regular and important customers.

14/11/2025

Was an early start this morning preparing a 15kg batch of Serendipity’s super popular sage and marjoram pork bangers. They are more commonly known as “those better than Woolies bangers”

11/11/2025

A fresh batch of Ostrich Pastrami in the making. Wet brined, then coated with crushed juniper berries, coriander seeds and black peppercorns. We then hot smoke it with cherry wood.
Go and enjoy an Ostrich Pastrami Focaccia Sandwich at In Paradise, Suurbrak. paradise.za

09/11/2025

🌊New Ocean-Inspired Creations!

Kim and I are extremely excited to introduce two innovative additions to our range:

✨ Ocean Essence Pearls – elegant bursts of concentrated ocean umami, created with sustainably harvested seaweed.

✨ Gravalax Koji Cured – salmon elevated through a meticulous koji fermentation process, revealing complexity and finesse.

Each embodies patience, precision and a deep respect for natural flavour.
For those who seek the art behind taste. 🐚