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! s r se le su o r e d e in W o Hell

Toe die Enjoy Winederous­span aan dié uit­ gawe gedinkskrum het, het ons gelyk soos ’n groep avonturiers wat binnekort die Ant­ arktika gaan aanpak. Serpe, musse, vinger­ lose handskoene, jassies... Ons moes onsself herinner dat somer kóm en die son gáán weer skyn en ons moet die koms van lente vier. “Kom ons doen pieknieks!” het een van die span gejil, en terselfdertyd nóg ’n stomende koppie koffie aangevra om haar bibberende hande en ingewande warm te maak. Toe kom die volgende uitdaging. Waar be­ gin ’n mens? Daar is soveel wonderlike plek­ ke in die Boland en die Overberg. Te veel om op te noem. Nevermaaind nog skryf.

What’s New

Elke medewerker (uit verskillende areas in die Boland en Overberg) is toe die taak gestel om met net ’n handjievol piekniek­venues vo­ rendag te kom. Met die keuses wat ons toe uiteindelik ge­ maak het hoop ons om julle te inspireer om met die eerste lieflike sonskyndag uit te wyk na ou geliefde piekniekplekke, of om nuwes te ontdek. Soos dit sê op die voorblad van Winederous,


Dankie aan al die medewerkers aan dié Oktober­uitgawe: Hedda Mittner (ook vir die voorbladfoto), Lise Beyers, Daleen Fouché, Ken McIntyre en Eunice Visagie.

WINELANDS POP­UP GALLERY Clos Malverne, a family­owned wine estate nestled in the heart of the Devon Valley outside Stellenbosch, sets the stage for a unique art meander in the Winelands with the unveiling of an exhibition called A Void in the Land­ scape on Saturday 5 October. The paintings and sculptures of seven internationally famed SA artists will take pride of place in and around the vineyards and the resident restaurant on the farm. Works by land artist Strijdom van der Merwe (photo above) and sculptors Wil­ ma Cruise, Marco Cianfanelli and Gordon Froud will transform the landscape into a pop­up gallery, while the interior of Clos Malverne’s restaurant will be adorned with paintings by in­ ternationally renowned artists Rina Stutzer, Retha Buitendach and Pauline Gutter. The exhibi­ tion will run until the end of January 2014 and art, wine and food lovers are invited to visit the estate and its popular restaurant for a superb grape, gourmet and gallery experience. For reservations contact Clos Malverne at 021 865 2022; email, or visit The Restaurant@Clos Malverne is open daily for lunch except on Mondays and bookings are essential.

It is

feel good


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MY time

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enjoy time


ART time

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be with me time

last but not the least

Winederous time

Enjoy your Winederous the last Thurday of each month in Hermanus Times, DistrictMail, Eikestadnuus, Paarl Post and Worcester Standard!

2013 is special for Bon Courage In the Robertson Wine Valley, neatly tucked be­ tween the Breede River and the Langeberg moun­ tain range, lies Bon Courage Wine Estate, with its historic tasting room in the old manor house dating back to 1818 and the popular Café Maude which nestles under an old African pepper tree. Bon Courage is all about family. Father André is the viticulturist, Jacques focuses on vinification, younger son Pieter looks after the farm’s finances, and daughter Maude runs the restaurant which is named after Ouma Maude Helen, who was rumoured to have been a great cook. André’s wife, Irmela, has embraced a philanthropic role, developing the farm’s skills development centre and crèche as well as other social activities for the farm community. This much­loved family estate has much to cele­ brate this year, having been honoured with Best Producer Awards at both the 2013 Novare SA Terroir Awards and the SA National Young Wine Show. These latest accolades are a fitting tribute to the three generations of Bruwers who have been custodians of the farm since 1927. This month the Bruwers will also be celebrating the estate’s 30th anniversary as Bon Courage. It was in October 1983 that André Bruwer changed the farm’s name from Goedemoed to the French translation, Bon Courage, in honour of their French ancestors, and registered Bon Courage as an estate. He and his family subse­ quently built the estate into the powerful wine en­ terprise it is today. Bon Courage’s story, however, goes back many more years, all the way to the Loire Valley in France where the Bruwers’ French Huguenot fore­

fathers, the Bruéres, were wine­farmers before emigrating to South Africa. Visitors today are wel­ come to come and experience Bon Courage’s rich heritage and proud winemaking tradition. For more information visit www.boncour­ or contact 023 626 4178 or

André Bruwer with his sons Jacques and Pieter in the cellar


SALT Enjoy your dinner with Fleur du Cap and add a tad more than just a pinch of salt when salt aficionado chef Craig Cormack returns to Die Bergkelder with his decadent wine and salt dinners every last Friday of the month as from September. Inspired by Fleur du Cap wines and classic yet rustic dishes, Craig has created a four­course menu with arti­ sanal salts to complement the elegant range of Fleur du Cap Unfiltered wines. The dinner is hosted in Die Bergkelder’s famous “cel­ lar in the mountain”. Booking is essential. Send an e­mail to or con­ tact Nadia Ferreira on 021 809 8025 or For more information visit, or join the Fleur du Cap Facebook community.


GUILD AUCTION Get in on the action when the biggest wine

selection in the 29­year history of the Nedbank Cape Winemakers Guild Auction goes under the hammer at the Spier Conference Centre in the Stellenbosch Winelands. This annual event is recog­ nised as South Africa’s leading wine auction open to the wine trade and the general public. The bumper 2013 auction lineup features small volumes of unique wines crafted exclusively for the auction by members of the CWG and all poised to become rare collector’s pieces. Those who are unable to attend can either regis­ ter in advance or take advantage of the CWG’s telephonic and proxy bidding facilities. You can also register free of charge with www.the­ to bid online on the day. Online registra­ tion opens two weeks prior to the auction once the catalogue has been posted on the site. The final pre­auction tasting will be held on the eve of the auction at Spier on Friday 4 October at 18:00. Tickets cost R350 and can be booked via For further details visit or contact the GWG office on 021 852 0408 or


Recognized for their superior fruit­driven and complex structured wines, it’s no wonder everyone is talking about the wines of Elgin Origin. So why not take a trip to this enchanting valley and experience the magic of Elgin during their monthly Open Wine Weekends when all seventeen wine estates – Al­ menkerk, Arumdale, Charles Fox, Elgin Ridge, Elgin Vintners, Hannay & Catherine Marshall, Highlands Road, Iona, Lothian, Mofam, Oak Valley, Oneiric, Paul Cluver, Shannon Vineyards, Spioenkop, South Hill and Winters Drift – open their cellar doors to the public, allowing consumers to fully ex­ perience Elgin’s wine offering. For more information contact the Elgin Valley Wine Guild at 021 848 9838 or, or visit

SATURDAY 5 & SUNDAY 6 OCTOBER: SEASON OF SAUVIGNON The happy mood that will hang over the Durbanville Wine Val­

ley during the Season of Sauvignon festival will banish all thoughts of winter, setting the tone for summer fun with Alice in Wineland­themed events, trendy food trucks, West Coast food feasts and old­school hospitality. This festival is known for its off­the­beaten track atmosphere, exceptional wines, somewhat ec­ centric winemakers, big­hearted star chefs and jovial country cooks. Eleven wine farms will participate in welcoming back white wine season – Altydgedacht, Blo­ emendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Bloemendal, Groot Phesantekraal, Klein Roosboom, Hillcrest, Meerendal and Nitida – with pop­up garden­parties, family­friendly picnics, traditional fish braais, bands, bistros and tastings of the latest vintage of the world’s most loved white wine. For more info call 083 310 1228, send an email to or visit

October Diary FRIDAY 4 – SUNDAY 6 OCTOBER: FEAST OF FLAVOURS AT PAARDEVLEI Wine & beer lovers, foodies,

families and kids are invited to join in a full programme of fun ac­ tivities at the inaugural Feast of Flavours at Paardevlei in Somerset West. The excitement kicks off on Friday with the White Nights Dinner where up to 150 guests will attend a white themed three­ course dinner with classical guitar music in the background. The cost is R220 pp and the proceeds will be donated to Cotlands and Cheetah Outreach. Bookings essential at On Saturday and Sunday from 11:00 – 18:00 the action takes place around three hubs, set in the park­like surrounds of the site – The Family Fun Zone, The Art, Wine & Craft Beer Meander and the Global Village. Visitors can explore the natural beauty on foot or bring their own cycles. There will be lots of activities for the chil­ dren, from jumping castles and face painting to go­karts and sand painting. Food stalls will offer dishes from various countries, Triggerfish craft beer, wine from Flagstone Winery and treats for the kids. Visit the Cheetah Outreach and join in the guided historical walking tours that depart from there at 12:00 and 15:00 daily. Tickets (R50 for adults and R25 for kids un­ der 12) are available on­line at or at the entrance to Paardevlei during the festival. For more information visit or contact Cobie van Oort at 021 981 0216 or 083 556 3740.


The annual Pinotage on Tap (POT) will be held for the ninth year running at Wellington’s Diemers­ fontein Wine Estate from 12:30–18:30. Included in the ticket price is free­flowing Pinotage, premium beer, a range of lunch dishes and sweet treats, music and games. The official beer partner for the POT festival is the craft beer from Darling Brewery and the musical entertain­ ment includes Gangs of Ballet, Natasha Meister and Newton’s 2nd Law. Tickets are available through Computicket at R340 per person. Weekend accommodation specials are also availa­ ble. Contact Rene at 021 864 5050 or



Head for the banks of the Breede River as the ever­popular Robert­ son Wine on the River festival re­ turns for the eighth consecutive year to the charming riverside farm, Goudmyn, situated on the R317 between Robertson and Bonnievale. Enjoy laid­back coun­ try hospitality at its best as you taste more than 300 wines from over 40 wineries, while soaking up the rhythm of live jazz, bal­ lads and blues. While wine­tast­ ing is the order of the day, there will be delicious gastronomic delights from which to choose whilst browsing amongst the country food stalls or shopping your way through the Robertson Farmers’ Market. Other popular attractions include tutored Chardonnay tastings, arts and crafts from the valley, river cruises and a wide variety of children’s activities, making this a fabulously festive family affair. Pensioner prices are available and children under 18 enter free of charge, after which the children’s activities will be charged for on a “pay­as­you­go” system. Convenient designated parking areas will be clearly sign­posted en route. For visitors utilising parking areas further a­field, a shuttle­service will provide transport to and from the festivities. For bookings, go to For more infor­ mation contact the Robertson Wine Valley office on 023 626 3167, send an email to or visit

The steak­man of Perdeberg LISE BEYERS

Thanks to the dedication of the com­ mitted team at Perdeberg Winery and their vibrant winemaker Riaan Moller, this winery has reaped several awards lately. Not only were they tops at the Paarl Shiraz/Chenin Challenge with their Dry Land Collection Shiraz 2011, but they also walked away with the Grotto Top Producer Trophy at the prestigious Michelangelo Awards. This year, the victory is even sweeter because, having entered 33 wines into the 2013 South African Young Wine Show, Perdeberg scored an incredible 31 awards. Riaan describes himself as being born, bred, cultivated and trained in the winelands. “I’ve always had a passion for wine from a very early age and was fascinated by the wine­ making process. To convert something so rustic and natural like the juice of grapes to something fashionable and enjoyable, packaged in a glass bottle and decorated with art, really intrigues me. It encourages my never­ending quest to make the ‘perfect wine’.” Riaan has gained valuable experience at Kleine Zalze, Slaley, Ernie Els Wines, Spier and at Buena Vista Winery in Sonoma, California. In 2006 he joined Perdeberg and has been enjoying the ride ever since. Riaan says that his favourite white wine is defi­ nitely Chenin Blanc. “It has many different faces and suits our South African tradition, heritage,

and culture like a glove. I love it.” And when it comes to his favourite red varie­ tal, it is the big, bulky and bold Shiraz, with lots of personality and style. “Shiraz is exciting, sexy, smart, enticing and modern, and offers more diversity than any other variety. Its colour and flavour profile is mouth­watering even be­ fore I put my gorgeous lips to the glass. I think if it wasn’t for my hot wife, I would’ve married Shiraz. Viva la Sirac!” That brings him to one of his favourite pass­ times – cooking. And on the menu is his signa­ ture dish, Shiraz and steak. “I believe that just as terroir affects wine, a wine’s flavour also has an effect on the taste of meat, which depends on what the animal has grazed on and where, how it is slaughtered and how the meat is handled and matured thereaf­ ter,” says Riaan. “I am convinced that all these factors do affect the meat’s flavour. The taste and texture of various steaks differ just as Shiraz does. That is why the way in which steak is pre­ pared also impacts on its taste and, thereby, on the wine with which you will enjoy it. “I am firstly a winemaker and then a chef, so I always take into account the wine first and then the dish, and here the playing field often changes. “I have over the years, therefore, developed various ways of braaing steak according to the type of Shiraz I want to drink. A fast flame­ grilled steak calls for a 2­ to 4­year­old robust Shiraz with fruity flavours. While a mighty piece of meat cooked slowly over gentle coals calls for a young fruity Shiraz with a juicy palate.”

TWO FINGER THICK FLAME GRILLED STEAK My favourite cuts of steak are rump and rib­ eye, because for me they have the most fla­ vour and the best texture. I also mature my steak at home. Depending on the maturity, I sometimes even age it for a month in my fridge. Do not be afraid of the white mildew that forms on the meat. As long as it doesn’t develop a bad smell, there is nothing wrong with it: 1. 2 500 g aged rump or rib­eye steak, at least two fingers thick. 2. Place on a rack in your fridge and cover lightly with a piece of wax wrap. Let it mature further for 7 to 14 days, or longer if you dare.

3. Carefully cut off the hard rind which has formed and feed this to your dog – he will love it. 4. Rub the meat with olive oil, mixed herbs and a bit of coarsely ground black pepper and let it rest at room temperature for two to three hours. 5. Braai over medium to hot coals until me­ dium rare. And make sure that you don’t over cook your steak, otherwise you can just as well also feed it to your dog. 6. With this, serve a 5­ to 12­year­old Shiraz, with spicy flavour on the nose and palate.

Hoofstraat 507, Noorder-Paarl • Tel. 021 872 4854 • (oorkant 7Days Supermark)

Ons soek u oudhede om te koop. Bel gerus!

Biltong Droëwors Heuning Vetkoek Konfyt Geskenke

’n Winkel propvol verrassings - ou goed, nuwe goed, hartsgoed. ’n Wye reeks enamel (oud en nuut en gekleurd) dekorware, glasware, geskenke en pragtige rolle geskenkpapier met lint (per meter te koop) om u geskenk af te rond. Meubels van herwonne hout, elke stuk uniek. Oregan tafels tot 3.2m lank. Outydse suurlemoenstroop, vars heuning, ingelegde flesse konfyt, boereworsrolle en Hamburgers. Mosbolletjies en soetgebak oor naweke. Pragtige proteas uit Paarl se berge!

Kom loer gerus binne, u sal verras wees!


Glasware Dekor Meubels Blomme

Perdeberg winemaker, Riaan Moller, is not only a champion winemaker, but when it comes to steak, he is a master. PHOTO: LISE BEYERS

Welcome to the Breedekloof

Sip, sample and savour award-winning wines from the various wineries in the Rawsonville, Slanghoek, Goudini and Breërivier areas as the Breedekloof Wine Valley celebrates all the good things in life – wine, food, adventure and music – at their Outdoor & Wine Festival from 11 to 13 October.

Buy your festival pass for R100 per person (R50 for those under 18) at any of the participating wineries and enjoy all the great offerings of this down-to-earth wine community known for its jovial hospitality and excellent value-for-money wines. One day will certainly not be enough to experience all the festival activities, so make a weekend of this social calendar highlight. The Breedekloof offers ample accommodation facilities which range from luxury guesthouses, cosy B&Bs, romantic wooden cabins in the mountains and stone houses

overlooking the river to idyllic camping and caravanning sites. Music Festival-goers will be spoilt for choice, so take your pick from this exciting line-up of musical performances: DJ Ossewa, Albert Frost, “The dark prince of South African blues”, Andries Vermeulen, Forrest, André Michael Combrinck, Ian le Roux and Mello & Jive. The October Beer Fest at Dwarsberg will have an oompah band, The Bottomless Coffee Band will be performing at Jason’s Hill. At Badsberg Cellar there will be live music all day in the Olof Berg Festival Tent, including Cheree & Wynand Strydom, Wynand Barnard and Demi-Lee Moore. uniWines

Vineyards (Daschbosch) will again host the Huisgenoot Musiekwa, with live entertainment by Neil Burger & Small Room Sunday. You can also enjoy live music and an openair dance beneath the oak trees at Boshimela with entertainment by Willison Stoftrappers and Louis Bekker. Sport and activities Take part in the Slanghoek Mountain to Mountain MTB Classic over 13 km, 30 km or 63 km distances, or relax on the banks of the dam at Merwida’s tagged fishing contest. You can also experience the breathtaking scenery and work up a healthy appetite by taking a 4x4 trip up Goudyn Route followed by a hearty breakfast at Goudini Bistro.

The Breedekloof is a family destination and the wineries cater for children with a variety of activities including pony rides, farm animal petting, sand art, jumping castles and tractor rides. Food and wine Your festival pass includes a wine glass and there will be free wine tastings at all the participating wineries, making this the ideal opportunity to fill up your home cellar with the Breedekloof’s highly acclaimed wines at reasonable prices. Tantalise your taste buds at the various venues with a range of culinary delights from oysters to potjiekos, and sushi to waterblommetjie bredie. Make sure you don’t miss out on the delicious food and wine pairing at Bergsig or the October Beer Fest at Dwarsberg. It’s no wonder the Breedekloof’s motto is: Much more than a Wine Route! For more information visit or contact 023 349 1791.

Summertime is

Blaauwklippen rocks STELLENBOSCH: Blaauwklippen is one of the Western Cape wine region’s oldest and most respected wine farms and also strives to be one of its friendliest. Blaauwklippen Vineyards takes pride in serving up traditional South African and European­style cuisine and with its picturesque lawn in front of the 18th century Manor House it is an ideal venue for picnics – whether your need is for a romantic setting or for families seeking some peace and solitude in the beauti­ ful surroundings. Good news is that the estate is known for, and has also been rewarded in the category of child­friendly venue on a wine farm. Blaauwklippen’s chefs will prepare a delicious selection of fresh and wholesome fare, but they need picnick­ ers to pre­book at least 24 hours in advance to avoid disap­ pointment. Prices for the picnic baskets range from R200 to R165 and there is a kiddies menu too. Pre­book at least 24 hours in advance to avoid disappointment. Tel: 021 880 0133

picnic time Sjjjt! It’s a secret

STELLENBOSCH: On 26 Octo­ ber, for one day only, Spier hosts its Secret Market on the rolling lawns alongside the Eerste River. From 09:00 to 15:00 you will be able to sort out your Chenin Blanc tastebuds with 30 of SA’s top Chenins, and compliments of the Secret Festival folks you can fill up at foodie stalls on Bloody Mary chorizo, dim sum, jaffles and end off with a caramel sea salt ice cream or a bite of Sweet & Sinful Secrets. Also, My Basaar and Spier’s Eight will host pop­ups serving lunch where you can load ready prepared meals to picnic on. If you want to braai your own lunch, fires will be lit just for this purpose; and the ingredients will be supplied by Frankie Fenner Meat Merchants and Spier’s biodynamic farmer, Angus Macintosh. Kids can play at being a farm hand with a lamb, calf and chickens, or they can be let loose on the sand art installation. Tel: 021 809 1100

The heart of picnic land STELLEN­ BOSCH: The Hartenberg Estate on the Bot­ telary Road en­ joys a charmed setting that comes complete with its own pris­ tine wetlands sys­ tem. Add to that the voluptuous gar­ den, immaculate sprawling lawns and large shady trees, and you have the perfect setting for a winelands picnic. Visitors are even given large comfy cushions to facili­ tate that unavoidable indulgence of an after­lunch nap, while surrounded by the soothing sounds of nature. The picnic basket comes accompanied by linen nap­ kins, wooden cutlery, wine glasses, an ice bucket con­ taining a bottle of estate wine (a choice of red, white or grape juice) and a jug of iced water. Unpacking the basket is akin to opening presents un­ der the Christmas tree, revealing one delight after anoth­ er – freshly baked farm bread and rosemary focaccio, artisinal cheeses, various patés and terrines, salads and quiche. The picnic basket is intended for two at a cost of R290 (including the bottle of wine). Hartenberg is a child­friendly venue with a play­ ground area, rolling lawns, gentle brooks and a wetland trail for the more adventurous. During the summer months wine­tasting can also be combined with a cold luncheon platter. Tel: 021 865 2541

Helderbergplaas bied landelike atmosfeer SOMERSET­WES: Helderbergplaas, een van die ou Bolandse plase, is geleë op die Kleinhelderbergpad presies 1 km vanaf die R44. Dit is sewe dae ’n week oop van 08:00 tot 18:00. Helderbergplaas is ’n werkende groente­, aarbei­ en wynplaas, en die huidige geslag Obermeyers is die vyfde geslag van die Hendrikz/Obermeyer familie. Van die oorspronklike bome, geplant in 1692, staan vandag nog. Een van die grootste klipkershoutbome

kom op die plaas voor, en kan vanaf die wandelpad bereik word. Die langste van die roetes is heen en weer ongeveer 20 km en sal jou tot op 1 136 m bo seevlak neem. By die teetuin word tuisgebak voor­ gesit, onder meer Ruda se immergewil­ de sjokoladekoek. Van Oktober tot De­ sember kan jy aarbeie pluk (net nie op Sondae nie) en daar ’n speelpark vir kinders met ’n verskeidenheid van plaasdiere.

Helderbergplaas is bekend vir tuin­ troues, bostroues in Granny’s Forest en informele piekniektroues. Jy kan ook jou eie kombinasie piek­ niek­gerigte uitstappies reel: ’n braai boerewors/stokbrood in die oerwoud of ’n 4x4 (jou eie) piekniek­trippie op met die Helderberg. Tel: 021 855 4308

Helderberg Nature Reserve has it all SOMERSET WEST: On the slopes of the majestic Hel­ derberg is a unique Nature Reserve that offers a variety of activities and a gorgeous backdrop for a romantic or family picnic. First you can visit the Maskew Miller Herbarium, the info centre for the reserve which is open daily from 10:00 to 16:30. Then, toodle off to the designated picnic area which is a welcoming site and provides big green lawns for you to spread your picnic blankets. The site also pro­ vides wooden picnic tables and benches, ideal for anyone

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of a certain seniority where getting up from the standard picnic style crossed­leg lotus position requires another 5 painful yoga moves. Big acorn trees provide ample shade. Work off your picnic fare on one of the hiking trails where you can explore the local fauna and flora which include spectacular display of flowers in the spring. The reserve also offers guided night and day walks with an expert in the fields of Fynbos and indigenous birds. Tel: 021 851 4060

Grande Provence, Franschhoek Executive Chef Darren Badenhorst is launching a French­inspired picnic from November until April 2014, seven days a week, depending on the weath­ er. Cost for the picnic for two guests is R420 and for the family picnic, two adults and two children, R630, which can be enjoyed under the oak tree in the manicured gardens, alongside the Grande Provence vineyards. The set menu picnics include a French baguette, artisanal brie, locally cured saucisson, homemade preserves and butter, and a decadent chocolate brownie, all complemented by a bottle of the award­winning Grande Provence Estate wine and still or sparkling water. Picnic baskets are available only by booking 24 hours in advance. Tel: 021 876 8600 E: restaurant@grandepro­

Klein River cheese farm, near Stanford Visitors can enjoy a delicious gour­ met picnic lunch on the banks of the tranquil Klein River; under the trees on the extensive lawns; or on the veranda of the renovated Picnic Shed. Special mini picnics are prepared for children and there is a large play­ ground and many farm animals to keep the children entertained. It is an ideal venue for picnic parties. The picnic basket is filled with freshly baked goodies such as warm bread and mini quiches; seasonal salads, fruit/ preserves; a Klein River cheese platter, cold meats and more. A selection of local wines, beverages and cakes are also available. Open from November until May, from 11:00 to 15:00. Tel: 028 341 0693 E:

Head out to Val de Vie

PAARL: The Market at Val de Vie, a

PAARL: Ondervind ware Paarlse gasvryheid by die maandelikse Windmeul­plaasmark wat op die eerste Sater­ dag van elke maand by Windmeul­wynkelder gehou word. ’n Verskeidenheid vars plaaslike produkte is beskik­ baar soos heerlike vars vleis, organiese groente en vrugte, droëwors en biltong, losloop plaas­eiers, olyf­produk­ te, kase en tuisgebak – meer as genoeg van ’n keuse vir jou piekniekmandjie. En wanneer in seisoen, is water­ blommetjies en mos ook te koop. Span uit en geniet ook Windmeul se bekroonde wyne. FOTO: LISE BEYERS

Vergelegen Estate, Somerset West The popular picnic season at Vergele­ gen Estate opens on 1 November until April. Snack on various dips served with fresh baguettes, charcuterie, salads, cheese platter and dessert. Picnics can be collected from 12:15 to 13:30. Bookings are essential. Picnic closes at 16:30. Kiddies baskets for 3 – 10 years olds are also available. Tel: 021 847 1346 E: camphors@vergele­

fresh goods and craft market, has once again kicked off for the summer season. Held twice a month on Sundays at the magnificent Polo Pavilion’s terraces, the Market at Val de Vie showcases some of the region’s finest local produce in a spectacular country setting. Visitors can discover lovingly crafted goods as they enjoy sunshine, smiles and a festive atmosphere. Irresistible food stands present a vari­ ety of delicious home­made fare, rang­ ing from oysters, pies and gourmet deli­ cacies to decadent sweet treats. There’s

no shortage of refreshment either, with seven drink stations selling wines, bub­ bly, local beers and fresh juices. Beautiful clothes, jewellery and homeware are also on sale. Apart from the all the tempting goods on offer, there’s something for everyone at the market. Patrons are entertained by an exciting game of polo, chocolate and bubbly pairings by Pongracz and live music. While children are treated to a variety of fun activities with new surprises at every Market. Tel: 021 863 6100

Rivierplaas is net die plek vir natuurliefhebbers

Lekker kos en wyn by Hermanuspietersfontein HERMANUS: Die weeklikse kos­en­ wynmark by Hermanuspietersfontein Wynkelder het ’n gewilde bymekaarkom­ plek geword vir plaaslike inwoners en be­ soekers aan Hermanus. Die kelder is geleë by die Hemel­en­Aar­ de Village (by die Sandbaaikruising) en die binnehof word elke Saterdag in ’n lus­ hof omskep van vars plaaslike produkte en veelbekroonde wyn wat spog met eg­ Afrikaanse name. Dis die ideale plek om ’n vars plaasont­ byt of ’n ligte middagete met vriende en familie by die buitelugtafels te geniet. En natuurlik ’n botteltjie of twee van Bartho Eksteen se veelbekroonde wyne, waarvan die Rosé genaamd Bloos ’n gewilde keuse is op ’n somersdag. Maar daar is ook Die Bartho, Die Martha, Die Arnoldus, Swart­ skaap, Posmeester, Skoonma en Klein­ boet, en al die Nommers Sauvignon Blanc, teen kelderpryse natuurlik. Die mark is nie net ’n lekker plek om uit

te span en te kuier nie, maar ook om inko­ pies te doen vir die naweek. Die proviant kan of huistoe geneem word vir ’n al fres­ co­fees of ingepak word vir ’n luilekker piekniek. Geen voorbereidings is nodig nie – vat net jou mandjie saam en pak dit vol lekker­ nye, soos Camphill se varsgebakte brode, Gerrie Heyneke (“Kaaskop”) se eksotiese kase en charcuterie, Giuseppe se antipas­ to soos gemarineerde knoffel, sampioene, zucchini, artisjokke, eiervrug en songe­ droogde tamaties, Niki se Griekse lekker­ nye soos spanakopita, tzatziki, dolmades, schwarma en baklava of Sam se tuisge­ maakte joghurt, patés, slaaie en konfyte. Dan is daar ook nog die vars vrugte en groente van Jimmy’s Organic Market, en vir diegene met ’n soettand is daar genoeg om van te kwyl. Wat meer kan ’n hart begeer? Tel: 028 316 1875

Snack in style along the cliff path HERMANUS: The Daily Bread Restaurant is a modern bistro restaurant situated meters away from Voëlklip Beach on 7th Avenue. It’s the merging of a bakery, a delicatessen and an espresso bar mingled with the tantalizing aroma of freshly baked panini, baguettes, cia­ batta and croissants. The Daily Bread has introduced backpack picnic hampers that you can take along with you when you walk the cliff path. It is a spectac­ ular walk any time of year with its views over Walker Bay, but especially now when the whales are going about their business. The picnic hampers are available on request from the deli and include breakfasts, children/ family hampers, and gourmet compilations with drink selections. Options include pre­ar­ ranged selections or your own compilation, or­ dered a day before.

Make arrangements with the owner to collect the picnic pack from your guest house if you can’t return it after your walk. Tel: 028 3141637

WORCESTER: Dit het begin as ’n familie piekniekarea langs die ri­ vier, maar deesdae is die Rivier­ plaas Kamp ’n baie gewilde kam­ peerplek vir natuurliefhebbers wat na aan die natuur wil ontspan. Ongeveer 25 km van Worcester en reg langs die Breërivier, is Rivier­ plaas die ideale plek vir stedelinge wat wil wegbreek vir ’n naweek. Dié kampplek is uniek in die sin dat dit geen elektrisiteit het nie. Warm water word met ’n warmwa­ terdonkie gemaak. Ander trekpleisters is Rivierplaas se bekende foefieslaaid, vlotte op die rivier en binnebande waarop daar rustig rondgedryf kan word. Sélf ’n natuurliefhebber, sorg Gerrit Hugo, eie­ naar van Rivierplaas, dat daar niks kommersieel aan die kampplek is nie. Hugo bou alles self en sy liefde vir alles wat hy aanpak word daarin weer­ spieël, van die badkamers met hul pragtige ge­ vormde wingerdstok­handvatsels tot die speelpar­ kie met houtstomp­bus en vele meer. Staanplekke is ook nie soos dié van tradisionele kampplekke uitgelê nie, maar is uitgelê soos die bome, gras en rivier dit bepaal het. Geen musiek word by die kampplek toegelaat nie. Die ministaproete van 3 km is ideaal vir voëlky­ kers. Die kampeerplek roem hom daarop dat hy baie spasie aan kampeerders bied met meer as genoeg ruimte vir die kinders en hond om te speel en rond te hardloop. Een versoek wat kampeerders deur die bank ná ’n naweek het getuig van dié plek se besondere atmosfeer: “Moet asseblief vir niemand van dié plek sê nie!” Rivierplaas is oop vir ’n verskeidenheid geleent­ hede, enigiets van bidure tot Nuwejaarspartytjies. Tel: 084 710 0139

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Geniet ’n sondeurdrenkte piekniek met ’n verskeidenheid heerlike wyne


brood en baie botter. Die wyn? Een van Suid­ Afrika se uitstekende Cap Classique­wyne. In Daar is sekere wyne wat gewoon die bottel gegis net soos die Franse met hul sjam­ nie gemaak is om tussen vier mure panje maak, is Cap Classique vol verfrissende en onder een dak gedrink te word borrels met onderliggende komplekse geure nie. van beskuitjies, groen appel en kweper. Die Fransman wat die lieflike Die name om te onthou is Kaapse Vonkel van pienk rosé ontdek het, is daarna­ Simonsig, Boschendal Brut en Graham Beck toe geïnspireer deur die sondeur­ Blanc de Blancs. drenkte landskap van Provençe As gerookte salm en ’n glasie vonkelende en het waarskynlik die eerste gla­ Cap Classique nie jou dag maak nie, probeer sie koel pienke geniet op die vlak­ ’n ander dag. tes buite Aix­en­Provençe. Ek is ’n onbeskaamde bok vir koue hoender. Kan mens, ook, iets anders as In die oond gerooster, afgekoel en bedien met somer en blou lug en uitgestrekte lekker dik, geel mayonnaise. Piekniek se super groen wilde gras sien wanneer ’n kos. En hiermee die ideale piekniekwyn, naam­ bottel koue ongehoute Chardon­ lik rosé. Rosé bevat die voorop vrug van rooi­ nay oopgemaak word? wyn en die ligte frisheid Om van ’n vonkelwyn nie te van witwyn. En die kleur praat nie – dié lustige wyn is ge­ is darem só spoggerig. maak om ’n heildronk op veld, Probeer die Neder­ see, berg en die vele ander won­ burg Rosé as jy van ’n ders van die natuur te drink. vrugtige wyn hou, of in­ Diegene wat hul wyn saam met dien jou palet iets droog iets te ete in die buitelug geniet, soek is daar Delheim se noem dit ’n piekniek. Hoewel eet­ heerlike Pinotage Rosé of goed opsioneel is. die super­smul van Mul­ ’n Koelboks wyn, ’n CD­speler derbosch Rosé wat so of iPod met goeie somer mu­ sappig en heerlik is dat MOET HÊ siek (Beach Boys, Steely jy dalk net rosé vir die res Dan, REM) en miskien ’n van jou lewe sal wil drink. goeie boek sal ook gepas­ Eintlik doen ek net te hulde aan die buitelug pieknieks vir die brood bring. Maar dis nie altyd en die kaas, wonderlike CD­speler of iPod wenslik om op ’n leë maag kaas. met Beach Boys, te drink nie. Dik hompe sterk ched­ Steely Dan & REM En laat ons dinge mooi dar. Sagte, romerige verstaan – as dit by kos kom brie. Skerp blou Simon­ is braai nie ’n piekniek nie. Piek­ zola. Die lekker ken geen niek bestaan uit vars, koelerige kos­ einde nie. soorte wat tuis berei word, in ’n mandjie En dan haal jy jou on­ gepak is en dan in die buitelug geniet word. Saam gehoute Chardonnay uit. met ’n koel wyn, een van die bogenoemdes gemaak Die soepel pynappel­ vir buitelug­plesier. vrug van die Chardon­ My pieknieks bestaan uit drie kossoorte, elkeen keu­ nay temper die sterk aan­ rig vergesel deur piekniekwyn. slag van die kaas, en die Gerookte salm of salmforel is vir die piekniek wat nat, dartelende koel wyn ’n ekstra­sterk onderbroek vir ’n voorryspeler is: on­ hou die dors in toom. ontbeerlik. Ongehoute Chardonnay van Jordan, Eikendal en Bedien hierdie dik skywe skel­oranje vis op rog­ Môreson sorg dat die somer nooit eindig nie.

k e i s u M

Emile Joubert is ’n genieter van wyn, iets waarmee hy hom heel­ dag besighou in sy werk as wynbemarkingskonsultant en –skry­ wer. Sy gunsteling wynsoort is Chardonnay en hy glo Suid­Afrika is ’n onderskatte juweel van ‘n wynland.

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Riverside Events

Picnic area

*Braai Facilities available, beautiful Gardens and lush lawn *Swim in the Berg River (tubes on rental) Booking essential for large groups Open Mon-Sundays 8am – 6pm Entrance fee: Adult – R50. Kids (2-12yrs) – R25 Regret no animals allowed and no music.

Book now to avoid disappointment! T: 021 874 2058 • E:

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Winederous oktober 2013  

Winederous oktober 2013

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