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FROM THE EDITOR’S DESK Who says winter has to be all about gloom and doom. Yes, it may be cold, windy and wet, but the August issue of Winederous brings its rea­ ders a smorgasbord of heartwarming places to go and things to do. The Woman’s Day long weekend from 9–11 August is brimming with activities. In Hermanus there will be the annual Kalfiefees, its program­ me packed with the best of South African theatre productions. Read more about the Kalfiefees on page 4, and all the other winter attractions on offer in the Hermanus area on page 5. These include the Hermanus Wine & Food Festival, also taking place over the long weekend, and other activi­ ties such as whale watching, white water rafting and shark­cage diving, or simply browsing the town’s delightful coffee shops, book stores and art galleries. A pleasant discovery recently was the Festa Huis Kombuis near Wellington. The quirky mix of vintage decor, the roaring log fire and inviting aromas wafting through from the kitchen imme­ diately lifted my spirits. Situated in a renovated

farm shed at the popular function venue Kleine­ valleij, I found the down­to­earth approach of Festa’s managing team, Hannes and Tina Ma­ ritz, original and refreshing. With the hunting season well under way, ma­ ny of us have ended up with game generously donated by husbands, uncles or friends. In my case a leg of springbok was handed over as a gift of some weight and significance, and I realised I should feel extremely privileged. Un­ fortunately I had no idea how to cook it and just stuffed it into the freezer. So imagine my delight when author, TV pre­ senter and producer Dine van Zyl agreed to sup­ ply us with two deliciously no­fuss recipes for a leg of springbok and a game pot. It leaves no doubt as to what I’ll be cooking this weekend!

What’s new

Clos Malverne launches eco­biking adventure in Devon Valley For a leisurely tour of the Stellenbosch Winelands, Clos Malverne Wine Estate now saddles up exhil­ arating eco­biking safaris for enthusiasts and rookies alike to explore and enjoy the picturesque Devon Valley – off the beaten track. Hosted in conjunction with Bike & Saddle, a leading South African eco­active travel company, the Clos Malverne MTB Experience allows riders to explore the scenic back roads of the valley along a private 20­kilometre path and the oppor­ tunity to indulge in a memorable wine and food experience. “The great thing about this adventure is its flexi­ bility,” says Gustav Erlank, founder of Bike & Sad­ dle. “If you want to ride all day, go for it. If you want to potter around on your bike stopping at every vineyard for a look­and­see that is also cool. If you are a real wine aficionado, no wor­

ries, we will take you to the cellar faster – and we have a recovery vehicle on standby!” The guided Clos Malverne MTB Experience takes place from Tuesdays till Saturdays and a minimum booking of four biking buffs is required. It costs R495 per person and includes the outride, a coffee break at The Devon Valley Hotel, and a three course lunch with a complimentary glass of wine at Clos Malverne’s popular restaurant. You can extend your biking sojourn with a sleep­over at The Devon Valley Hotel at a special rate of R1 950 per couple or R1 495 for a single booking, including breakfast. For more information and bookings contact Bike & Saddle at 021 813 6433; send an e­mail to, or visit­ Bikes can be provided on re­ quest.

Award­winning cheesery releases new product Dalewood Fromage, the award­winning cheesery in the heart of the Cape Winelands, has recently released the newest ad­ dition to their range, namely the Boland™. The Boland™ is a semi­soft cheese with a hard rind, made in the style of a Port Salut. It has a relatively mild flavour; it’s sa­ voury and slightly sweet. It’s a cheese that has universal ap­ peal with a smooth, velvety tex­ ture. The Boland™ is a perfect partner for fruit and enhances any cheese board, but is also great to just eat on its own! Another Dalewood favourite is the six­month­matured Hu­ guenot™ cheese which was

crowned as the 2013 Dairy Product of the Year at the SA Dairy Championships, trouncing some 800 products entered by 69 arti­ san and commercial producers. Dalewood Fromage was also awarded one of only twelve cov­ eted Qualité awards for the Hu­ guenot™. The Huguenot™ cheese, the largest wheel of cheese pro­ duced in South Africa, is a semi­ hard, brushed­rind cheese that is slowly matured for at least six months, with intense flavour and nutty nuances. The Huguenot™ & the Boland™ are both available from Dalewood’s Cheesery Shop. Trading times: Monday – Friday 09:00 to 16:00.

Wynmaker behaal mylpaal Hartenberg is bekend as een van Suid­Afrika se voorste wynplase in private besit, en hulle produ­ seer vir meer as vier dekades al uitstekende Shi­ raz. Dit is hier waar die innemende wynmaker Carl Schultz se 20ste agtereenvolgende oesjaar onlangs gevier is met ’n kos­en­wynparing. Carl is al menige kere beloon sedert hy deel geword het van die Hartenberg­span in 1993. Sedert 2005, toe hy deur Diners Club as die wynmaker van die jaar aangewys is vir sy 2004 Merlot, het hy onder meer in 2008 ’n trofee ont­ vang van die International Wine and Spirits Com­ petition vir sy 2005 Merlot, en meer onlangs is The Stork 2008 aangewys as die wêreld se No. 1 Shiraz deur die 2012 Syrah du Monde kompeti­ sie. Hierdie wyn het sy naam te danke aan die eienaar van Hartenberg, Ken Mackenzie, ’n sa­ keman, vlieënier, boer en weldoener. Gedurende die Tweede Wêreldoorlog, toe hy ’n Spitfire­vlieë­ nier was, het hy die bynaam “Stork” gekry. “’Wynmaak gee jou die geleentheid om jouself kreatief uit te beeld, terwyl jy ook van wetenskap en tegnologie gebruik maak. Die feit dat ’n goeie wyn die menslike gees verbly, is beslis ’n pluspunt. Hoe kan jy nie wynmaak geniet nie? Daar is geen verkeer, dasse of pakke nie,” lag Carl. Vir meer inligting skakel 021 865 2541of be­ soek Hartenberg is buite Stellenbosch op die Bottelarypad (M23).

Wynmaker Carl Schultz van Hartenberg

What’s happening

August diary


WOMEN’S DAY AT LANZERAC The Lanzerac Wine Estate in the heart of the Stellenbosch Winelands will be hosting an exclusive gourmet evening that will ensure the woman in your life is treated to an unforgettable culinary experience. Arrive at the hotel on the afternoon of 9 August where you’ll check into your luxury five-star accommodation for the night. The hotel’s executive chef Stephen Fraser together with celebrity chef Jenny Morris (aka The Giggling Gourmet) as the evening’s MC, will prepare a delicious three-course dinner in the Governors Hall Restaurant, which includes a cooking demonstration. Wines for the evening will be sponsored by Lanzerac Wine Estate. Enjoy a hearty hotel breakfast the next morning before making your way to the tasting room for a not-to-be-missed cook off between Stephen and Jenny, which you’ll be able to enjoy as a light lunch with the Estate’s Mrs English Chardonnay, before making your way back home with a complimentary goodie bag. The full cost for this experience is R1 250 per person sharing. Booking is essential. For reservations and queries contact 021 887 1132 or


Those who enjoy taking things slow can spend a leisurely Women’s Day long weekend in the company of the Robertson Wine Valley at their 7th annual Robertson Slow Festival. You will be welcomed into the homes and hearts of 26 wineries and guesthouses from Ashton, Bonnievale, McGregor and Robertson to enjoy a unique food and wine experience – slowly. Meet the family winemakers and indulge in old-fashioned rural hospitality and traditional country fare such as waterblommetjie bredie, venison, Karoo lamb and melktert. There will also be cooking demonstrations to partake in, as well as other activities such as horse riding, boat cruises, fynbos and renosterveld walks, vineyard tours, a regional food market and live music. But don’t wait too long to book as tickets are limited at this small and intimate affair. Call 023 626 3167 or send an email to


TUTORED PINOT NOIR TASTING AT BOUCHARD FINLAYSON Celebrated winemaker Peter Finlayson will be hosting a tasting at the Bouchard Finlayson winecellar in Hemel-en-Aarde Valley, starting at 11:00. The focus will be on their award-winning Pinot noirs and the catering cost is R100 per person. Pinot noir is in Peter Finlayson’s blood – his Tête de Cuvée Pinot Noir 2010 has just won Gold at the world’s most prominent wine competition, the Decanter World Wine Awards in London, while last year his Bouchard Finlayson Tête de Cuvée Pinot Noir 2009 scored Gold at the Five Nations Wine Challenge 2012 in Sydney, as the only South African winery to obtain an award for Pinot noir. The winery is set on the picturesque Hermanus R320 Wine Route and well worth a visit. Bookings are essential. Contact or call 028 312 3515.


FRANSCHHOEK WINTER WINES Make your way to the Franschhoek Motor Museum at L’Ormarins Estate for this year’s Franschhoek Winter Wines, regarded as one of South Africa’s leading wine and culinary destinations. Some of Franschhoek’s finest wineries will be showcasing their top winter wines at this intimate event, including, amongst others, La Bri, Morena, Colmant, Môreson, Anthonij Rupert Wines, Franschhoek Cellars, Bellingham, Noble Hill, Leopard’s Leap, La Motte, Solms-Delta and Haut Espoir. Car enthusiasts will be spoilt for choice as the Franschhoek Motor Museum offers visitors a unique opportunity to look back at more than 100 years of motoring history. This includes an extraordinary and exciting collection of vehicles, motorcycles, bicycles and memorabilia in the magnificent setting of L’Ormarins. The festival will be open from 12 noon until 17:00 and the tickets are R180 p/p which includes your entrance fee to the event, tasting of all the wines on show and admission to the Franschhoek Motor Museum. Tickets can be purchased directly from For more information or bookings contact the Franschhoek Wine Valley office on 021 876 2861 or

Congratulations! The lucky winner of last month’s competition to win a magical experience at Erinvale is Dawn Arendse. Dawn and her partner will enjoy dinner at Erinvale’s signature restaurant Seventeen07, stay overnight at the luxury 4 star boutique hotel

and tuck into a hearty breakfast the next morning. Congrats also to our five readers who each won a copy of the Top 100 SA Wines & Winelists 2013/2014. They are Simone de Wet, Erna Bourhill, Steve Jordaan, Joleen Stemmet and Ju­ rie Venter. Thank you to all our Winederous readers for your enthusiastic response. Enjoy your prizes!


NEDBANK CAPE WINEMAKERS GUILD AUCTION SHOWCASE Experience stellar wines from some of South Africa’s foremost winemakers at the CTICC in Cape Town from 18:00 to 21:00, when members of the Cape Winemakers Guild (CWG) present their wines to go under the hammer at this year’s Nedbank CWG Auction. Only wines crafted exclusively for the Guild by these leading winemakers are sold at the annual auction which is open to the general public, wine collectors as well as the liquor and restaurant trade. The Showcase in Cape Town affords wine lovers the opportunity to taste these rare and innovative auction wines as well as other acclaimed flagship wines of guild members in an interactive, walk-around tasting hosted by the winemakers themselves. Showcase-goers will also be able to bid on rare signed bottles from previous guild auctions during the silent auction in aid of the Nedbank CWG Development Trust, which assists young people from wine-farming communities and includes the Guild’s Protégé Programme, a mentorship scheme for young, upcoming winemakers. The cost is R170 p/p and includes a tasting glass. Bookings via


SPICE ROUTE SPECIAL FOOD & WINE EVENING Drop anchor at Spice Route on the Suider Agter Paarl Road at 18:30 for a special dinner titled Feel like a Sailor and Eat like a Captain. Sail over to the Barley & Biltong Emporium, where beer and wine will be served with the line-up of different canapés, all inspired by the fruits of the sea, before mooring at the Spice Route Restaurant for a further three courses. Your hosts for the evening will be winemaker Charl du Plessis, brew master Wolfgang Koedel and chef Marion Kumpf. The price is R265 pp and includes five different Spice Route wines. Call 021 863 5222 to book, or send an email to

Die Kalfiefees het ’n bielie van ’n program 7 - 11 Aug Vanjaar se 13de Kalfiefees in Onrus en Hermanus bied ’n allegaartjie van ernstige toneel, komedie, musiek, woordkuns en kinderproduksies en spog met altesame 36 produksies. Die feesprogram skop af met ’n luisterryke ope­ ning wat musiek en ’n driegangmaaltyd insluit. Zan­ ne Stapelberg, haar pianis Kathleen Tagg en hul or­ kes gaan vermaak met die produksie Spieël Speel op Woensdagaand 7 Augustus om 19:00 in die Sandbaaisaal. Tydens dié geleentheid sal die Kalfie­ feesteël aan Chris Barnard en Katinka Heyns oor­ handig word. Vir die volledige program, besoek www.kalfie­ fees­ Bespreek by Computicket.

12:30 Stander met Waldemar Schultz (Drama) R90 75 min. Geen o.14. DE WETSAAL Waldemar Schultz speel polisieman/bankrower/ volksheld en ook die rolle van die cops, die mense wat hy beroof, sy kamerade, sy gebroke ma en ander. 14:00 Kytie – ’n Koos Kombuis-storie (Drama) R80 70 min. SANDBAAISAAL Een van Koos Kombuis se gewildste lirieke is dié van Kytie, wat ma, vriendin, warmte en liefde was vir ‘n seun wat effe anders was. Hoewel Koos nie self die verhoog betree nie, voel jy deurgaans sy teen­ woordigheid deur die teks en spel van die akteurs.

DONDERDAG - 8 AUGUSTUS 16:00 Dolf, die wolf en die drie varkies (Kinders) R50 50 min. DE WETSAAL

18:00 Stunning met Rocco de Villiers (Musiek) R80 90 min. SANDBAAISAAL Rocco voer werke van sy nuwe album, Stunning, asook van sy vorige treffers uit. 20:30 Strip! Met Waldemar Schultz en Johann Nel (Komedie) R90 70 min. BURGERSENTRUM ’n Komedie oor ’n man wat nie weet hoe om hom van sy verlede los te maak nie. 20:30 Die Lelike Eend (Satire) R80 75 min. (Geen o.16) DE WETSAAL ‘n Sexy, skreeusnaakse, sosiale satire oor ons obsessie met skoonheid. 20:30: Lied van die Langpad (Musiek en gesels) R100 90 min. SANDBAAISAAL Word meegevoer deur Johan Bakkes se reisstories en blues­rocker Valiant Swart se langpad­liedjies.

10.00 Die Bram Fischer-wals met David Butler (Drama) R80 70 min. BURGERSENTRUM Die ontroerende verhaal van Bram Fischer, die Afrika­ ner­kommunis wat Nelson Mandela van die galg gered het maar self in die tronk dood is. 10:00 Master Harold en die Boys (Drama) R80 70 min. SANDBAAISAAL Hierdie Afrikaanse vertaling van Athol Fugard se iko­ niese toneelstuk speel af in 1950 – vyf jaar ná die Tweede Wêreldoorlog en twee jaar nadat die NP aan bewind gekom het.

18:00 Die Naaimasjien met Sandra Prinsloo (Drama) R110 63 min. BURGERSENTRUM Die stuk lei ons met deernis, humor en wysheid deur die lewe van die 81­jarige Magdaleen, op die dag waarop haar geliefde naaimasjien verkoop word. 18:00 Die Duif in Hoë Bome deur Cas van Rensburg (Drama) R70 50 min. DE WETSAAL Die verhaal van twee volwasse broers wat by hul ouma op Hawston woon en vasgevang is in situasies waaroor hulle geen beheer het nie.

SATERDAG 10 AUGUSTUS 10:00 Besprekingsprogram R110 180 min. THE CLASS ROOM RESTAURANT Prof. Andreas van Wyk en ’n paneel kundiges: oud­ appèlregter Mark Kumleben, oudregter Marius de Klerk en waarnemende regter dr Johan Kruger, bespreek: 1) Die onafhanklikheid van die Suid­Afrikaanse reg­ bank: geleenthede en bedreigings. 2) Die nuwe Maatskappyewet en die klein sakeman.

10:00 The Chilli Boy with Matthew Ribnick (Comedy) R80 70 min. HERMANUS HIGH SCHOOL 10:00 Raponsie (Poppeteater) R30 35 min. DE WETSAAL 14:00 Die Rebellie van Lafras Verwey (Drama) R90 100 min. HOËRSKOOL HERMANUS 14:30 Bittersoet met Elsabé Daneel (Drama) R95 80 min. Geen o.14. BURGERSENTRUM Deur Deon Opperman Vyf vroue maar een aktrise. Daneel bring hulde aan die krag van vroue. 15:00 Boekbespreking R50 DE VOORSKOTEN RESTAURANT Die Vloekdeur word deur waarnemende regter, dr. Johan Kruger, bespreek sowel as die nuwe boek van Chanette Paul, Siende Blind. Die onderhoudvoerder is Izak de Vries van LAPA Uitgewers. 15:30 My mense met Antoinette Kellerman (Woordkuns) R80 70 min. DE WETSAAL ’n Stuk deur Dot Serfontein wat lewensblyheid be­ vorder. 17:00 Strip! (Komedie) R90 70 min. BURGERSENTRUM 17:00 Sterling EQ (Musiek) R90 60 min. SANDBAAISAAL 17:00 The Chilli Boy (Comedy) R 80 70 min. HERMANUS HIGH The hysterical story of an old Indian woman reincar­ nated as a white gangster from Boksburg.

12:00 Bittersoet (Drama) R90 80 min. BURGERSENTRUM 12:00 Platform 9 (Komedie) R80 75 min. HOËRSKOOL HERMANUS Die storie van twee vriende wat ’n treinrit na Johannes­ burg aanpak om hul droom na te jaag. Ná veel gesukkel in die taxi op pad Kaapstad­stasie toe, verpas hulle die trein. 12:00 My Mense (Woordkuns) R80 70 min. DE WETSAAL

10:00 Hansie & Grietjie (kinders) R50 50 min. DE WETSAAL 10:00 Die Rebellie van Lafras Verwey (Drama) R90 100 min. HOËRSKOOL HERMANUS Chris Barnard se verhaal van Jan Alleman wat graag ’n verskil wil maak, maar vasgevang is in die burokrasie. 12:30 The Sewing Machine with Sandra Prinsloo (Drama) R110 63 min. CIVIC CENTRE

18:00 Ingrid Jonker 80 – ’n Huldeblyk (Woordkuns) R80 70 min. BURGERSENTRUM Ons vier wat Ingrid Jonker se 80e verjaardig sou ge­ wees het met ‘n multimedia­vertoning aangebied deur Cas van Rensburg en Petrovna Metelerkamp. 18:00 Oupa en Ouma op toer (Komedie) R80 70 min. DE WETSAAL Stanley (Johan Bo­ tha) en Debora (sy vrou Lida) besluit om die land plat te toer. Hulle stry konstant oor niks; hy vergeet alles wat hy moet onthou en sy onthou alles wat hy hoop sy liefs sal vergeet. 20:00 Sê jy ek’s dik 2? (Komedie) R80 60 min. HOËRSKOOL HERMANUS Ná die reusesukses van Sê jy ek’s dik 1, het die melktert wél die koekroller getref en die dames sing steeds voort. 20:00 Lieflike Droom - Huldeblyk aan Gé Korsten (Musiek) R100 90 min. SANDBAAISAAL Met Jannie Moolman en Riaan Hunter Die produksie sluit 17 van Gé Korsten se grootste tref­ fers in, verweef met vertellinge oor sy lewensverhaal.

15:00 Oskar en die Pienk Tannie (Drama) R110 75 min. BURGERSENTRUM 15:00 Boekbespreking R50 DE VOORSKOTEN RESTAURANT

20:30 HOLM: GeMARIONneer met Marion Holm (Komedie) R90 75 min. BURGERSENTRUM Hierdie is Marion Holm se 10de eenvrouvertoning en sy gesels oor hoe die gang van die lewe ’n mens kan marineer tot jy sag (en geurig) is. SONDAG 11 AUGUSTUS 10:00 HOLM: GeMARIONneer met Marion Holm (Komedie) R90 75 min. BURGERSENTRUM 10:00 Oupa en Ouma op toer (Komedie) R70 70 min. DE WETSAAL

20:00 The French Affair with Daniéle Pascal (Music) R100 70 min. DE WET HALL

20:30 Blondes - van klassiek tot fliek (Musiek) R90 60 min. SANDBAAISAAL Met Zorada Temmingh en Elna van der Merwe. Die Blondes ondersoek die verband tussen bekende klassieke musiekwerke en rolprentmusiektreffers deur iInteraksie met die gehoor.

18:00 Platform 9 (Komedie) R80 75 min. HOËRSKOOL HERMANUS

14:00 Trevor Nasser (Musiek) R80 60 min. DE WETSAAL Trevor is a South African virtuoso and music lecturer, regarded as one of the best classical guitarists in the world.

18:00 Die Duif in Hoë Bome Première (Drama) Gratis. 50 min. SELFBOUSAAL, HAWSTON

20:30 Oskar en die Pienk Tannie (Drama) R110 75 min. BURGERSENTRUM Deur Eric­Emmanuel Schmitt. Sandra Prinsloo skit­ ter as die 10­jarige Oskar sowel as die Pienk Tannie wat hom as vrywilliger in die hospitaal besoek.

17:00 Master Harold en die Boys (Drama) R80 70 min. SANDBAAISAAL

12:30 Kytie – ‘n Koos Kombuis-storie (Drama) R80 70 min. SANDBAAISAAL

18:00 Die Lelike Eend (Satire / o.16) R80 75 min. DE WETSAAL

VRYDAG 9 AUGUSTUS 10:00 Vrouedagviering R110 120 min. THE CLASS ROOM RESTAURANT

16:00 Stander met Waldemar Schultz (Drama) R90 75 min. Geen o.14 DE WETSAAL

12:00 Die Bram Fischer-wals (Drama) R80 70 min. BURGERSENTRUM

15:00 Titanik: Een Yslike Avontuur (Komedie) R80 70 min. HOËRSKOOL HERMANUS Deur en met Jody Abrahams en Christo Davids. Boela Durrie van Athlone, wat pas sy job verloor het, kry ’n brief allie pad vannie Southampton. Hy moet be­ wys dat sy groot­oupagrootjie oppie RMS Titanic was sodat hy sy erfporsie kan gaan haal.

15:00 Bravissimo! The South African sopranos (Klassieke konsert/ Classical concert) R100 60 min. SANDBAAISAAL Dié superstemme sing musiek uit operas, operettes en musiekblyspele. Verwag vuurwerke, stemtoertjies en bo­ wenal die mooiste vokale musiek ooit.

More reasons to visit Hermanus in winter HEDDA MITTNER Most people associate the coastal town of Her­ manus with summer holidays by the sea, but the area offers a lot more besides sunny beaches. Here are some great reasons to visit Hermanus in August – besides the Kalfiefees, of course! ) Wine & Food The Hermanus Wine & Food Festival takes place at Hemel­en­Aarde Village over the Women’s Day long weekend, on 9 and 10 August, and coincides with the Kalfiefees. Voted one of South Africa’s Top 10 wine festivals, this celebration presents the ideal opportunity to sample the award­winning wines of the Overberg and the lip­smacking cui­ sine of local chefs. There will be live music and entertainment for the children. Entry is R120 per person and includes a tasting glass and an inform­ ative booklet. For more info contact 028 316 3988 or The festival venue is situated at the gateway to the Hermanus R320 Wine Route and a drive up the scenic Hemel­en­Aarde Valley to visit these highly acclaimed wineries is highly recommend­ ed. Most of the estates have restaurants (and cosy fireplaces) at the tasting rooms and are open for anything from light meals and platters prepared from local produce to sophisticated cuisine and delectable food & wine pairings. If you’d like to be chauffeured around, book a personalised wine tour with Percy Tours on 072 062 8500. Many of the restaurants in town also feature win­ ter specials on their menu, often accompanied by a free glass of wine, so remember to enquire about these value­for­money offers. The accommodation establishments offer special winter rates which means there is no better time to take a break and decamp to Hermanus for a few days. Contact Her­ manus Tourism on 028 312 2629 for more info.

) Whale watching Winter and spring in Hermanus is whale­watch­ ing season. These magnificent mammals arrive from their feeding grounds in the Antarctic in June to mate and calve in Walker Bay, before making the return journey at the end of November. They have earned Hermanus the title of best destination for land­based whale watching in the world. The southern right whale is the species most often spotted, and they can be seen from the rocks, the cliff path and even while strolling along the water­ front or, much to the delight of diners, looking out the win­ dow from one of the restaurants. You can also view the whales from one of the chartered boats that leave from the New Har­ bour, weather per­ mitting. Call South­ ern Right Charters on 082 353 0550, Whale Watchers on 028 312 4957 or Hermanus Whale Cruises on 028 313 2722. For a once­in­ a­lifetime experience, take to the skies in a char­ tered Cessna and view the whales from the air. Call brothers Evan and David Austin from African Wings on 028 312 2701 or 082 555 7605. ) Thrills & spills For adrenalin junkies, Hermanus offers many adventurous activites such as treetop sliding, pa­ ragliding and quadbiking. Winter is also the sea­ son for white water rafting on the Palmiet River near Kleinmond in the Kogelberg Nature Reserve, which is a world heritage site. Find out more at

Walker Bay Adventures also offers every­ thing from kayaking trips to mountain bik­ ing and horse trails. Call Herman de Vries on 082 739 0159. Another exhilarating experience is shark­cage diving, and the best time for this is the winter months when the underwater visibility is higher. The shark boats depart from Gansbaai or Klein­ baai harbour – call Marine Dynamics Shark Tours on 079 930 9694 or Shark Lady Adventures on 028 313 2306 / 082 218 4346. ) Books & art For the not­so adventurous who prefer to take life slow, the interesting variety of museums, an­ tique shops, boutiques, book stores and art galler­ ies in Hermanus are ideal for ambling and brows­ ing. Many of these are tucked away in alleys and side streets that are all within walking distance. Many double as a coffee shop/restaurant, which makes it possible to stroll around at your leisure and combine your exploration of the town with a coffee or lunch break.

Take a walk on the wild T side

Sometimes one misjudges. Two hours of hard labour later the 4x4 was back on track.

Pont at Keimond



selves stranded with a river between us and the camp on the opposite side. Fortunately there was an ancient Milkwood forest nearby where we perforce set up camp for the night. On our route we also visited the Magwa tea plantation, the Magwa waterfall and the Angel waterfall. The Magwa Falls drop 104 m into a kloof with perpendicular cliffs and there are no barricades to protect one from the precipice. Other highlights included the Waterfall Bluff, a waterfall that drops directly into the sea, and Cathedral Rock. We made use of a guide and had to take a 12 km hike to reach these impres­ sive natural attractions. There are several camps managed by Drifters in the area, and we also stayed over at their Lambazi camp near Port Grosvenor (also known as the Drifters Wild Coast Lodge) and the Msikaba adventure camp. En route, be­ tween Lambazi and Msikaba, there is a large Cape vulture colony that lives and breeds in the high rockface of the Mtentu River. It was an unforgettable experience to see these vultures swooping down from great heights, and encouraging too, to see so many chicks. It is estimated that there are more than 250 birds in this colony alone. The Cape vulture (or Cape griffon) is a vulnerable species that is only found in three places in South Africa.

he Walker Bay 4x4 Ecological Society has gone from strength to strength over the last 15 years. Started by a group of locals from Hermanus, the club now boasts 36 members from all over the Western Cape, who are often joined by their wives and children on the various trips planned through out the year. These vary from one­day training courses and weekend expeditions to longer trips into the wil­ derness. Last month we ventured into Pondoland and the Transkei Wild Coast on a 10­day expe­ dition. Most of the members were accompanied by their wives in eight 4x4 vehicles. At Keimond the pont transported us across the Kei River, and from there it was rough dirt tracks all the way to Morgan Bay, Double­Mouth, Marsh Beach, Hole­in­the­Wall, Coffee Bay and the Hluleka Nature Reserve. The weather was great and we were even able to enjoy swimming in the warm ocean. The new chalets where we spent the night were also a pleasant surprise and the scenery spectacular. The next day we travelled to Luphuthana via Port St Johns and Lusikisiki. We were not warned that one cannot travel by vehicle to the tent camp, where we had made a reservation. In the late afternoon at high tide we found our­

Angel waterfall

At Msikaba some of the members went hiking in the Mkhambathi Nature Reserve, while others partook in a rafting expedition down the breath­ taking Mtentu River, with its steep cliffs and rich plant and bird life. After the group turned south, we also paid visit to Collywobbles, Mbotyi and Dwesa Nature Reserve, a well­kept secret with beautiful indige­ nous forests and an unspoilt coastline. The club is currently touring the Kaokoveld in northern Namibia, and other expeditions on the calendar include a weekend trip to Calitz­ dorp in September to experience the Swartberg Pass and Meiringspoort, followed by Beaver Lac and the chance to explore the Winterhoek Mountains near Porterville in November. The Walker Bay 4x4 Ecological Society caters for all ages, sex and levels of competence – from your hard­core sleep­in­the­veld enthusiast to more sedate and comfort­seeking nature lovers. The club is family­orientated and has a strong social element. After every expedition there is a social gathering that includes a photo/video presentation. Anyone interested in more information can call the chair Jurie Schuurman on 082 496 5213, the vice chair Marius Burgers on 083 440 7948 or send an email to

Wen ’n kopie van Ridders van die Grondpad – ’n Gids vir Avontuur­motorfietse Foto’s deur Adriaan Oosthuizen. Teks deur Deon Meyer. Uitgewer: Tafel­ berg. Aanbevole prys: R225. Aantal bladsye 270. “Ek sien die pad en voel die motor­ fiets. Ek ervaar verligting sonder enige meditasie. Ek is deel van die motor­ fiets. Ek is die motorfiets.” Gewilde misdaadskrywer Deon Meyer en fotograaf Adriaan Oosthui­ zen het die land se mooiste grond­ paaie gaan verken en bied oor die 30 roetes vir gesoute en aspirant­motor­ fietsers met ’n liefde vir reis. Meyer skryf ’n kort storie oor elke roete waar­ in hy onder meer vertel van die hebbe­

likhede van motorfietsers, interessante karakters wat hulle langs die pad ont­ moet het en die uitdagings wat hulle moes trotseer in hul soeke na avontuur. Die roetebeskrywings lees soos reis­ verhale en bied iets nuuts om te ontdek: ’n dramatiese pas, kronkelende rivie­ re, pragtige ou plaasgeboue of ’n af­ geleë stuk Karoo­pad. Die tweede deel van die boek is ’n praktiese rygids wat grondpad­groentjies sal help om stof­ paaie baas te raak, met wenke oor bande en klere en driffies en dongas. Dié boek gaan motorfiets-fans lus maak om die vlaktes in te ry agter nuwe horisonne aan. As dié twee manne kan, dan hoekom nie. Die boek lees

storieboeklekker en as ’n motorfietssku-mens het ek heerlik saamgetoer en stofpad gery, maar met my sitvlak stewig op die rusbank. Cilene Bekker WEN ’n kopie van Ridders van die Grondpad. Om deel te neem, stuur ’n e­pos aan hedda@winederous met die antwoord op die vraag: Wie is die uitgewer van die boek? Sluitings­ datum is Vrydag 16 Augustus. Die wenner sal gekontak word. ) The book is also available in En­ glish, Dirt Busters – a guide to adventure motorbiking by crime writer Deon Meyer and photographer Adriaan Oosthuizen.

Die lewe is ’n fees by




et ’n eerste besoek aan Festa kan mens se mond nogal oophang. Maar as jy eers deur die vriendelike Festa­span uitgenooi is om jouself tuis te maak, en ’n bietjie rondgeloop en ­gesnuffel het, sal daai oopmond gou in ’n breë smaail verander. Want kyk, hier is baie om jou te amuseer en jou oor te verwonder – van die asemrowen­ de natuurskoon (net berge en wingerde waar jy kyk) tot die ongewone tong­in­die­kies de­ kor, die gemoedelike parkeer­’n­bus­daarin kaggel, die gemaklike breë onderdakstoep en die vertroostende geure wat deurspoel vanuit die kombuis. WIE is die span? Festa word bestuur deur Hannes en Tina Maritz. Hulle is jonk, mooi en kreatief, en hul styl is oorspronklik, verfrissend en avontuurlik. Hannes werk al jare vir events companies en het sy eie besigheid genaamd Kraak, wat funksies en troues reël. Tina is een van agt kin­ ders en het by haar ma en ouma leer kosmaak. Dié twee is in Februarie getroud (by Festa) en wou saam iets aanpak. Hulle het in April die bestuur van Festa oorgeneem en die dekor aangepas om mens te herinner aan ’n outydse negosiewinkel. Waar dit voorheen ’n fine dining establishment was, het hulle die naam verander van

Festa Restaurant na Festa Huis Kombuis. Tina laat mens gou verstaan sy is geen opgeleide sjef nie – sy maak “eerlike huiskos”. Hier sit mens aan by ’n eklektiese verskeidenheid hout­ tafels en onpaar­stoele en word die kos soort­ gelyk bedien in onpaar­skottels en ­borde uit ouma se plaaskombuis, wat mens vul met nos­ talgiese plesier en verlange na vervloë dae. WAAR is hulle? Festa is net buite Wellington geleë, op die Kleinevalleij­plaas wat bekend is as ’n top funksielokaal, veral vir troues. Ry met Welling­ ton se hoofstraat af tot jy by ’n T­aansluiting kom wat reg oorkant die NG Kerk is. Draai hier af in Kerkstraat in die rigting van Bains­ kloof. Dié pad word die R301 – hou net reguit aan en ’n paar kilometer verder sal jy op linker­ hand die afdraai na Kleinevalleij en Festa sien. Die gebou waarin Festa is, was eers ’n plaas­ stoor. Dit huisves nou die restaurant, met sy ruim kombuis, en ook Hannes se kantoor waar­ uit hy Kraak se funksies reël. Hy sê troues is deesdae completely OTT en hy verkies om funksies te reël wat meer intiem en beskeie is – back to basics is sy motto. “Jy hoef nie ’n fortuin te spandeer om jou dag spe­ siaal te maak nie,” sê hy. Hierdie kreatiewe en down-to-earth bena­ dering word ook in Festa weerspieël. Daar hang allerlei kandelare en sambrele van die dak af (en selfs ’n rooi klavier en ’n kaal winkel­

pop met net ’n serp om die nek op ’n ou fiets), orgideë en ander plantjies is staangemaak in ou blikke en ketels (en selfs twee ou toiletbak­ ke), en daar is ook allerhande antieke meubels en items soos ou tydskrifte, plate, klerasie, kon­ fyte en goeters vir die huis. Die reuse­kaggel verleen ’n warm atmosfeer op ’n koue dag en die blinkswart vleuelklavier word ingespan vir tema­aande (verlede week het hulle ’n Gatsby­aand gehou) en gaskunste­ naars soos Nataniël wat gereeld optree. WAT is op die spyskaart? Vir ontbyt is daar allerhande heerlikhede soos pizza met geposjeerde eiers, sampioene, stadig­geroosterde tamaties en spek; of crois­ sant met roereiers, baba­spinasie, tamaties en oondgebakte spek; of bloot boerekoffie met tuisgebakte beskuit of dekadente koek. Vir middagete is daar onder meer burgers, pizzas, bieffillet, ’n verskeidenheid tuisge­ maakte pasteie en bruschetta met allerhande toppings soos pangebraaide hoenderfillette bedien met feta­en­basilie­mayo en uie­mar­ melade. Tappas vir vier mense kom saam met ’n gratis bottel wyn van Wellington Wines en daar is ook ’n verskeidenheid van bier, wyn en mengeldrankies beskikbaar van die kroeg. In die aande en op Sondae kom daar ou familiegunstelinge by, soos Bettie se groente­ sop, bobotie, osstert, hoenderpastei of tama­ tiebredie, bedien met rys, kapokaartappels en oondgeroosterde groente, en tradisionele nageregte soos outydse brood­en­botterpoe­ ding of malvapoeding met vla. WAAROM moet jy soontoe gaan? Festa is ’n unieke bestemming. Hannes en Tina probeer nie meeding met landgoed­res­ taurante wat fine cuisine bedien nie. Dis hart­ skos hierdie en hulle bedien “mans­porsies”, so daar is nie ’n kans dat iemand honger sal huistoe gaan nie. Daar’s ’n heerlike groot grasperk vir die kinders om buite te speel en die ruim onder­ dak­kuierstoep bied pragtige uitsigte oor die wingerde en berge. Dis die perfekte bestem­ ming vir ’n luilekker uitstappie, maar nie die plek vir mense wat net wil eet­en­ry nie. WANNEER is hulle oop? Festa is Woensdag, Saterdag en Sondag oop van 09:00 tot 16:00 vir ontbyt, middag­ ete en enigiets tussen­in. Donderdag en Vry­ dag is hulle ook oop vir aandete – van 09:00 tot 22:00. Hulle is Maandag en Dinsdag toe. Skakel 021 864 2778 om te bespreek of stuur ’n e­pos na

Links bo: Hannes en Tina Maritz by die ingang na Festa. Bo: Tina se osstertpastei, die lekkerste lekker op ’n koue wintersdag. Links onder: Festa se eklektiese dekor skep ’n knus en gesellige atmosfeer.


Kwylbek-lekker resepte vir wildsvleis Wildsboud word gestop vir die smaak en ook om te keer dat dit in die pot droog braai. In die ou dae was die mense liries oor seekoeispek en is dié saam met wildsvleis gaargemaak. As dit jou nie beskore is om huis toe te kom met ’n bok oor die een skouer en ’n seekoei oor die ander nie, gebruik dan maar varkspek.

Gestopte wildsboud Uit: Die Groot Boerekosboek

BESTANDDELE 1 wildsboudjie 250 ml (1 k) water 30 ml (2 E) asyn 200 g spek 15 ml (1 E) fyn sout 2,5 ml (¼ t) rissiepoeier 10 ml (2 t) gemmerpoeier meelblom 60 ml (¼ k) kookolie 125 ml (½ k) kookwater MARINADE 15 ml (1 E) grofgemaalde koljander 5 heel kruinaeltjies 1,25 ml (¼ t of raspertjie) neutmuskaat 5 ml (1 t) sout 2,5 ml (½ t) varsgemaalde swartpeper 15 ml (1 E) bruinsuiker 125 ml (½ k) bruin druiweasyn 250 ml (1 k) kookwater DIE SOUS 30 ml (2 E) botter pansous en van die marinade 30 ml (2 E) meelblom 30 ml (2 E) pruimkonfyt 60 ml (¼ k) portwyn

VOORBEREIDING Was die wildsboudjie in ’n mengsel van water en asyn. Maak seker al die hare en bloederigheid is af. Sny die spek in repies van ongeveer 1 cm in deursnee. Sit dit in die vrieskas. Maak nou eers die marinade deur al die bestanddele in ’n fles te skud. Maak seker dat die suiker gesmelt is. Wanneer die spek net­net gevries is, maar nie kliphard nie, kan jy die boudjie stop. Steek gate in die vleis en druk die spek daarin. Sit die vleis in ’n skottel of plastiekbak en giet die marinade daaroor. Bedek en bêre in die yskas vir drie dae. Keer die boudjie soggens en saans om.


Uit: Die Groot Boerekosboek 2 BESTANDDELE 2 uie, fyngekap 4 knoffelhuisies olie om in te braai 2,5 ml (½ t) fyn kruinaeltjies 2,5 ml (½ t) fyn neutmuskaat 30 ml (2 E) grofgemaalde koljander 2 kg wildsvleis 100 g spekblokkies 30 ml (2 E) sout 5 ml (1 t) fyn swartpeper 4 vars lourierblare 4 takkies roosmaryn 4 takkies tiemie 250 ml (1 k) rooiwyn 15 ml (1 E) Worcestersous 250 ml (1 k) water of meer 4 groot wortels, opgekap 6 aartappels, in kwarte gesny

METODE 1. Braai die uie en knoffel in ’n bietjie olie saam met die kruinaeltjies, neutmuskaat en koljander. 2. Voeg die vleis en die spek by en strooi die sout en peper oor. 3. Sit die lourierblare en takkies roosma­ ryn en tiemie by. 4. Giet die wyn, Worcestersous en water in die pot. Sit die deksel op en laat dit prut vir 2 uur of meer, tot die vleis sag is. 5. Kyk hoeveel vloeistof in die pot is. Voeg nog kookwater by, indien nodig, en sit die wortels en aartappels bo­op. Kook tot die groente sag is.

Om gaar te maak 1. Haal die wildsboudjie uit die marinade en klad dit droog met kombuispapier. 2. Meng die sout, rissiepoeier en gemmer en vryf dit deeglik in die vleis met die plathand. 3. Strooi ’n bietjie meel oor en vryf dit ook met die plathand oor die boudjie. Skud die oortollige meel af. 4. Verhit die kookolie in jou platboompot – nie tot skroeiwarm nie, want dan gaan die meel brand – net effens­effens. Braai die boudjie mooi bruin aan alle kante. 5. Gooi so ’n halfkoppie kookwater by, sit die deksel op en laat dit stadig stowe vir ongeveer 2 uur. Voeg kort­kort ’n bietjie van die marinade by sodat die boudjie so ’n halfduim diep in die vloeistof lê. Oppas vir te veel vloeistof, want dan kook al die geur uit en die vleis raak vaal en frummelrig. 6. Steek ’n toetspen in. As daar donkerrooi sous uitkom, is die vleis nog rou; as dit pienkerig is, is dit medium, terwyl ’n geel kleur beteken dit is heeltemal gaar. As daar geen sous uitkom nie, is jy in jou kanon in. Dan het jy die vleis te gaar gemaak. 7. Lig die boud uit op jou vleisskottel. Hou dit warm. 8. Gooi die sous in die kastrol af in ’n kommetjie en hou dit eenkant. Vir die sous: Smelt die botter en voeg die pansous en van die marinade en die pruimkonfyt daarby. Sprinkel die meel oor en roer om die sous te verdik. Werk so proe­proe. Gooi portwyn by vir ’n ekstra soetigheidjie.

WEN ’N KOPIE VAN Die groot Boerekosboek 2 of The great Boerekos Book 2 Boerekos stap saam met nostalgie. ’n Resep staan nie op sy eie nie, hy het ’n aanloop en ’n omte. Waar kom dit vandaan? Hoekom het ons sekere gebruike? Dine van Zyl (wat met ’n ATKV­media­ veertjie bekroon is as beste televisie­aanbieder vir haar reeks oor boerekos), se twee pragboeke oor boerekos vertel jou dit alles. Die Groot Boerekosboek handel oor die beste van boerekos. Die beste bobotie, beste frikkadelle, beste souskluitjies. Die resepte almal oorgeërf, ge­ bedel of gesteel. Dis ’n volkleurboek met wenke, wyshede en die dinge wat die oumense gesê het. Die opvolger, Die Groot Boerekosboek 2 bevat die beste resepte van die gewilde KykNET­reeks. Nou kan jy Tannie Stassen se tapiokapoeding maak, Johan se fantastiese skaapnek oor die kole braai en Mariana se frikkadelle in kerriesous bak – dis resepte waarvoor almal gevra het. Daar is ook ander gunstelinge, soos souskluitjies in die oond, skenkelpastei met kluitjies en soetstowe anyspatats. Albei boeke is propvol kwylbek­resepte, lekker stories en foto’s wat jou lusmaak om te kook. Die boeke is in Afrikaans en Engels beskikbaar by boekwinkels en Leserskring / Leisure Books. Getekende eksemplare kan bestel word by R330, BTW ingesluit.


Dine van Zyl gee twee getekende boeke weg aan Winederous-lesers, een eksemplaar van Die groot Boerekosboek 2 en een eksemplaar van die Engelse weergawe The great Boerekos Book 2. Om aan die kompetisie deel te neem, stuur ’n e-pos aan waarin jy jou naam, kontakbesonderhede en adres gee en sê watter taal se boek jy sal verkies. Skryf “Boerekosboek 2 weggee” in die “subject” lyn. Die sluitingsdatum is Vrydag 16 Augustus. Die twee wenners sal gekontak word en die getekende boeke sal gepos word.

Winederous 25 jul 2013  

Winederous 25 jul 2013