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Hoghouse BBQ & Bakery at Spier Serves Hearty, Smoking Hot Fare

Lounge under the centuries old oak trees and sprawling lawns at the historic Werf (farmyard) at Spier Wine Farm and dive into ‘low and slow’ Afro-Texan foods from Hoghouse BBQ and Bakery.

Following their smashing success at Hoghouse HQ in Ndabeni, Hoghouse has brought their ‘Beer, Bread and Barbeque’ specialty to the winelands, where locals and visitors are invited to try something a little different to our traditional ‘braai’.

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The Food
The Southern-American menu that incorporates the idea of nose to tail dining is designed to be shared amongst friends and family in a relaxed, casual atmosphere. Begin by ordering a selection of starters to snack on.

We wolfed down the wild mushroom arancini, perfectly crumbed lamb and pea croquettes, and then nibbled on Korean spiced baby back ribs and chicken wings that left us with sticky fingers and smiling faces. If you’re feeling brave and enjoy crackling sample the Pigs Tails.

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These crunchy titbits are basted in a honey and mustard sauce that coats the crackling exterior and chewy interior – far more delicious and not nearly as intimidating as they might seem.

After a breather, move onto mains. Protein pundits will applaud the Barbeque Meats section; the grass-fed and organic cuts of beef, pork and lamb slow-smoked to juicy tenderness in ‘The Hog’ smoker for up to 18 hours. Meat can be ordered in 100g portions allowing one to sample a host of options. We opted for the buttermilk, deep-fried chicken (made with Spier’s own Farmer Angus free-roaming chickens), pork belly, beef brisket bun and beer-battered fish and tucked in with gusto.

Renowned chef, PJ Vadas, certainly hasn’t neglected the veggies, to which he pays equal special attention. The cider-slaw with fresh green apple shards and candied nuts balanced the rich sweetness of the meat dishes; while the roasted cauliflower, coated in lashings of goat’s cheese and sprinkled with capers and sultanas, had me greedily scooping up mouthfuls lest I be forced to share. The fire-roasted beets are also remarkable – served on a slow-roasted aubergine pâté this root vegetable is showcased to outstanding effect.

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As the Spier Hoghouse was initially a bakery and patisserie before expanding into BBQ territory, you’d be seriously remiss for leaving without tucking into their legendary Pasteis De Nata. These little Portuguese custard tartlets are the best in all the land and come in two flavours (the traditional lemon/vanilla and flavour of the month). The flaky, light pastry and gooey custard centre, made with real buffalo milk, will have you storming the Hoghouse shop (where you’ll find locally made homeware and other tasty treats) to stock up on more to take home. Other dessert options include a selection of freshly baked tarts, along with their artisanal gelatos.

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The Drinks
Hoghouse brews their own beer and ale, so make sure that you wash down your meal with a tasting flight – during which you’ll get to sample four beers from their menu before settling on your preferred choice. Of course, they also stock a selection of Spier’s own fantastic estate wines, cocktails, as well as some freshly pressed juices for the little ones or those who don’t wish to indulge.

Join Hoghouse for their Beets + BBQ Event
Spend a night dining and dancing under the stars as some local musos perform live on 18 March. See more about this event on the Hoghouse Facebook Page here.
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Book Your Table at Hoghouse

  • Hoghouse is open seven days a week: Wednesday – Saturday: 11.00 – 23.00 (lunch and dinner with kitchen closing at 21.00)
  • Sunday – Tuesday: 11.00 – 16.00 (kitchen closes at 15.00)
  • Book your table by contacting Hoghouse on: +27 (21) 881 3174 or howdy@hhbc.co.za

For more info, visit Spier’s website here.

Blog post by: Tarah Darge

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