Recipes: Skin-On Trout Fillets

Did you see our post on whole trout recipe ideas and tips? If you missed it – have a look here. Today we will be sharing some ideas for preparing fresh trout fillets (skin on). Try these ideas for a lovely Sunday lunch with the family: 1. Pan fry in butter – skin side down first. Season with freshly…

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An evening with Joshua na die Reen

It was with immense pleasure and great excitement that we welcomed Joshua na die Reen to Millys over the Mothersday weekend.  Even though the day turned out to be icy, we lit the Millys fireplaces and our guests could sit down to a candlelit dinner toasty warm. A beautiful Harvest Table with a variety of cheeses, homemade breads, pates…

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A Last Hoorah for Uncle Buddy

While we all happily wish Uncle Buddy the best, it is always sad to say goodbye to one of our employees – especially someone who has played such a tremendous role as Uncle Buddy.  After his farewell we sat down and asked him to tell us a little more about the man behind the manager. Johannes “Buddy” du Preez…

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Hot Cross Buns now in the Farm Stall!

Yes, it is once again that time of the year!  With Easter right around the corner our yummy Hot Cross Buns will be available in the Farm Stall at R22 from today! These freshly baked buns are a special tradition at Millys and the recipe was developed by Milly herself. For interest sake I read up a little on…

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Do you know what Nightshade/Nastergal Jam is?

If you’ve ever walked around the Millys Farm Stall you should have noticed the dark mysterious bottle of Nastergal Jam (Nightshade Jam). We asked Tannie Corra about this special jam she prepares for us: Scientific Name: Solanum Nigrum Also known as: Umsoba or Msoba (Zulu) Nastergal (the African Nightshade Berry) is a wild plant that grows only on the…

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Recipe Time: Whole Trout

Have you just bought your first fresh trout from Millys, but have no idea how to cook it? We will be sharing a couple of cooking tips and recipes on the blog – so keep an eye out for them! Today we will be sharing ideas for cooking whole trout. Never over cook your trout – the flesh should…

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It is Cherry Time!

It’s that time of year!  Fresh locally grown cherries are now available at the Farm Stall at only R85 per punnet.  And as usual that means an abundance of yummy cherry products including: *Cherry Liqueur *Cherry Jam For Christmas we will also be serving Cherries in Brandy at the Restaurant – definitely a great reason to stop for a…

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Frequently Asked Questions in our Farm Stall

1.Why are some of our trout pale and others pink? It can be a seasonal phenomenon where the male fish lose their colour, but the females don’t.  The pink colour of their flesh is primarily a result of their diet, which can vary from one source to another. 2.What is Gravdlax? It is a traditional Scandinavian way of preparing…

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