Homestead Serendipity

28/05/2026

A new batch of Spanish Chorizo just out the smoker and the final step after fermentation and aging. Place your orders for Serendipity chorizo with added chunks of our pork belly bacon

21/05/2026

Introducing our newest layered tofu desserts (inspired by Japanese fermentation traditions) — silky soy bean tofu paired with handcrafted amazake in three distinctive flavours:

• Coffee amazake
• Vanilla amazake
• Savoury Asian peanut butter

Delicate, creamy, lightly fermented, and beautifully balanced.

16/05/2026

15/05/2026

The entire western border of our property from the low bridge to the white bridge is the Keisie river, which was very kind to us again. Since the bridges were modified with large diameter pipes to help water flow and lifted by 40 cm we have experienced good water levels in the river no matter how much it rains truly blessed and full of gratitude 🙏

15/05/2026

405 Followers, 986 Following, 22 Posts

14/05/2026

The calm after the storm, a beautiful crispy Thursday morning on homestead serendipity. One had to respect and love the power of mother earth, she can be so vicious and then so beautiful

09/05/2026

Big news from Serendipity! ✨
Our handcrafted Worcester sauce, made with authentic bokkoms and sourfigs for a deep, uniquely South African flavour, has officially been granted exclusivity to Beyond Restaurant
We are incredibly proud to partner with a restaurant that values bold local flavours, craftsmanship, and quality ingredients as much as we do.
If you want to experience this one-of-a-kind sauce, Beyond Restaurant is now the only place to enjoy it. 🍽️
Thank you for supporting local artisans and celebrating the rich flavours of the Cape with us.

07/05/2026

A 7Kg of high quality Amazaqueen rice koji out the fermenter. Bagged and ready

02/05/2026

Good news for Mc Gregor we are privileged to restock this morning. All your favourites plus lots of new goodies. Introducing our tapas range to Mc Gregor. Koji aged ostrich kebabs, Koji aged pink prawn skewers, vegan and aged beef kofta. New version of our Nduja, a spicy Calabrian spreadably salami, also a range of jalapeño relish. Also our fynbos boerewors, frankfurters with bacon bits, aged course ground koji aged beef mince, for the best burgers or bolognaise you have ever made and the list goes on

01/05/2026

70Kg of our Koji aged coarse ground 80/20 beef. Amazing as a burger patty or as a bolognaise, no need to add salt or any condiments. Diesel & Crème
What an awesome comment from Chef Salvatore of La Sosta Italian Restaurant in Swellendam

Hello Kevin!
My apologies..
I’ve been meaning to give you some feedback on the koji “cured” mince, but things got busy and it slipped my mind.

We absolutely loved it!

The flavor is incredibly deep, especially considering there’s no need to add salt.

I’ve used it for burgers, sautéed with vegetables, and even in a classic Bolognese—it was a hit every time.

The caramelization is amazing, and that pinkish hue from the koji’s effect on the myoglobin is quite something.

Great job! We’ll definitely be ordering it again.