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Annemie 021 870 4622(Boland & Overberg)

Ken 023 348 5103(Breedevallei)

Keepingwarm thiswinterticipating cellars you arewelcomedwith jovi­al hospitality, roaring fires, foot­stompingmusic, steaming home­made soup and theBreedekloof’s award­winning wines – mostnotably the dessert wines this region has be­come famous for.This is a celebration you don’t want to miss

out on, especially at the bargain price of justR50 for aweekend pass. Somake aweekendof it, and head out to this incredibly beautifulvalley where down­to­earth hospitality meetshighly acclaimed wines at equally bargainprices.On pages 10 and 11 we present our

top 10 reasons for visit­ing Paarl, the town thathas just won thekykNet/Kwêla Town ofthe Year competitionfor the WesternCape.With its rich culturalheritage, spectacularscenery, world­re­nowned wine farms,premium restau­rants, quaint shopsand interesting mu­seums, this pictur­esque Winelandstown offers visitorssomuch that a daytrip will certainlynot be enough. It

is usually at the top ofmy list when I receive guests from over­

seas and start planning our itinerary, and itis usually proclaimed one of the highlightsat the end of their stay in South Africa.Be it for a romantic getaway or a family

outing, a visit to Paarl is guaranteed to bea memorable experience.Until next month, keep warm and enjoy!

With the winter solstice last week, accompa­niedbya spectacular full moon,wehave nowreached the halfway mark of 2013. Incredi­ble to think that the countdown to Christmaswill begin soon, but first we have anotherfew months of inhospitable weather to getthrough.The coldand rain provides all themore rea­

son to indulge in heart­warming events ofwhich there is no lack of in our neck of thewoods. In our diary on page 3 we tell youall about the upcoming Bastille Festival inFranschhoek, Christmas in Winter in the Tul­baghvalley, jazzand fondueeveningsatDel­heim and the winter specials at Simonsig’sCuveé restaurant.You can also read

about Eikendal’s Fri­day Fondues onpage 8, and our fab­ulous giveaway thatwill afford two luckyreaders the opportu­nity to not onlydine at Erinvale’s sig­nature restaurantSeventeen07, but tospend the night in oneof their luxurious suitesand enjoy a scrumptiousbreakfast the next morn­ing. What a treat!July is also the month

when the BreedekloofWineValley hosts their de­lightful Soetes&Soup festi­val – get all the details from our 4­page insert in thismonth’seditionofWineder­ous.If last year’s event is anything to go by, visi­

tors are in for a real feast. And what doesit matter if the weekend should coincide withan ill­temperedwinter storm, if inside thepar­

EDITORIAL COMMENT

Saterdag 29 & Sondag 30 JunieTulbagh se Kersfees inWinter­fees: Theu­niskraalenDrostdy­Hofisnet tweevandiewynplasewat hierdie jaar deelneem aan Tulbagh­vallei sejaarlikse Kersfees inWinter­fees. Vang die gees endeel in die pret!Theuniskraal gaanopdie twee feesdae spesialege­leenthedeaanbied. Sy reekswyne sal gratis geproekanword.Opalbei dae sal die eerste 30 gastewatses bottels wyn of meer koop, ’n gratis Dalewood­kaasbord vir een kry. Daar sal naby die plaas seproelokaal plek wees om te sit, te ontspan, aan ’nglas Theuniskraal te teugendie landgoed seatmos­feer in te drink.Die Tulbaghse musiekmaker Ricky Nass sal gastein die tema­tent vermaak, waar plaaslike kuns enhandvlyt te koop sal wees. Kinders sal beslis nieverveeld wees nie –

daar sal ’n springkasteel en trekkerrittewees (as dieweersaamspeel)enplaasdieresooseendeenskapeom die jongspan besig te hou.’n Gratis pendeldiens sal elke halfuur tussen dielandgoed en die dorp ry (klim in die dorp by dieingang na Kerkstraat aan die sportterrein se kantop), waar Kerskos, Glühwein en eierpons, asookKers­handvlyt te koop salwees.Die pendeldiens salop albei feesdae beskikbaar wees – van 10:00 tot16:00opSaterdagenvan10:00 tot15:00opSon­dag. Die eerstes daar kry die beste sitplekke.ByDrostdy­HofsalallerleiKersversieringsen’nKers­vader vir groot pret sorg. Daar sal wyne wees omte proe, heerlike pannekoek en ’n gratis lekkernyvir elke gas. Wyn kan by die hitte van die kaggelgenietword,enwarmsjokoladedrankies,teeenkof­fie sal ook beskikbaar wees.’n Feeskaartjie teen R30 elk sluit toegang in tot alledeelnemendewynkelders,die feestelikhede inKerk­straat en diemuseums. Skakel die Tulbagh­toeriste­kantoor by 023 230 1375 vir meer inligting.

Sunday 7, 14, 21 & 28 JulyDelheim Jazzy Cheese Fondues: Dip into ameltingpot of culinarybliss, finewines andgenuinehospitality when family­owned Delheim Wine Es­tate, nestling just outside Stellenbosch,wards off thewinter chills with their popular Jazz & Cheese Fon­due indulgences, every Sunday afternoon from 7July until 25 August.This ultimate winter warmer is the ticket to end yourweekendonadecadent highwitha taste of residentchefChristineClaasen’sspinontheall­timefavouritecheese fonduw. Lashings of piping hot cheese fon­due meet the toe­tapping tunes of the Pierre­HenriWicomb Jazz Trio when guests are ushered to thecosy downstairs tasting cellar, the per­

fect hot spot for families and friends to spend theirSundays. Themoreish fondue is prepared to an au­thentic Swiss recipe and is served with farm­freshbread and crisp crudités.Meat lovers canpimpup their fondueswith savourypotato and prosciutto bites and in addition to thedreamy fondue indulgence, starters and desserts –ranging from samoosas, pâtés and carpaccio tograppawithdarkchocolatetruffles–canbeorderedseparately from Delheim’s Garden Restaurant.Thecost isR150perpersonandincludesawarmingglass of Glühwein on arrival, the cheese fondue aswell as the live music (starters, desserts and meatyadd­onsareextra). Thebandwill beadding rhythmand soul to a relaxed vibe from 12:30 until 15:30.Bookings are essential. Contact 021 888 4607 orsendanemail to restaurant@delheim.com to secureyour table. Delheim is located in the Simonsbergsub­region of the StellenboschWine Routes, on theKnorhoek Road, off the R44.

Saturday 13 JulySimonsig Cabernet & Venison Evening:The winter hunt has begun with a two nights onlyCabernet andVenisonEveningatSimonsig’s signa­

ture restaurantCuvée. The first eveningof this five­course venison feast was on 15 June and thereis only one more on 13 July.Cuvée’s venison­inspiredmenukicks offwithapal­ate­enticing springbok biltong soup served withHealy’s mature cheddar soufflé, followed by invig­oratingsmokedkuducarpacciowithbutterpoachedpotatoesandtruffledhollandaise.Averjuicerefresh­er will cool things down before diners can tuck intoa mouthwatering slow braised springbok shankwithparsnippuree, spinachandhydratedpeachesfor mains. For the sweet tooth a delicious steamedorangepuddingwithmilkandpistachio ice creamwill round off the evening.Simonsig 2001 Magnum Cabernet Sauvignonwill be served throughout thenightandguestswill

receive a 10% discount on all wines purchased onthe evening. The event starts at 19:00 and the costis R295 per person. Bookings are essential.Cuveé also offers a pocket friendly 3­course mealperfect for beating the season’s blues this winter.Chef LucasCarstens’ signaturewintermenupromis­es an exciting selection ofCuvée’smost loveddishestobeenjoyed in thewarmthof their inviting fireplaceandwinelands hospitality. The cost is R195per per­son and includes a complimentary glass of wine.Bookings are essential.For reservations ormore information contact Cuvéeon 021 888 4932 or send an email to cuvee@si­monsig.co.za.

Saturday 13 & Sunday 14 JulyFranschhoek Bastille Festival: Dust off yourberets, pull on yourboots anddress up in your finestred, white and blue for the annual FranschhoekBastille Festival, now in its 20th year.Join the festivities at the Food andWine Marquee,openfrom12 noonuntil17:00,whichovertheyears

has become the focal point of thefestival. A popular meeting place, the marquee al­lows visitors to meet up with friends while enjoyingsuperb wines from some of Franschhoek’s award­winning wine estates, and indulge in appetizingdishes created by some of the Valley’s highly ac­claimed chefs.Entrance tickets to theFoodandWineMarqueecostR150perperson,andincludeacomplimentary tast­ingglassandabookletof tastingcoupons.Addition­al coupons can be bought on the day. Booking isessential as tickets are limited. Once the marqueeis full no further patrons will be admitted.For avid wine enthusiasts: be sure not to miss outontheVIPMarqueewhereyou’llhavetheopportuni­ty to sip, sample and savour complimentary winesfrom the Franschhoek Wine Valley at your leisure.Included are three complimentary food vouchers tobeusedwithintheVIP

area, which include a hot, cold and dessert mealvoucher. Tickets are R550 per person and provideVIPaccess,access to theGeneralFood&WineMar­quee, a complimentary tasting glass and wine tast­ing coupons.General and VIP access tickets can be purchaseddirectly through www.webtickets.co.za.Be sure not tomiss out on the other festival activities,which include the largest, longest­running boulescompetition of its kind, TheWaiters’ Race, the Fran­schhoekminstrelparade,aswellas thepopularbar­rel­rolling contest. A farmers’ market, craft marketstalls, musicians and children’s activities are also in­cluded in the line up of festival celebrations.For more information visit www.franschhoek­bastille.co.zaor contact the FranschhoekWineVal­ley offices on 021 876 2861.

Diary ­ JulyDiary ­ July

‘nSmullekkerwintergeregWinter is die tyd om briek aan te draaien te kuier met vriende en familie oor ’nheerlike bottel rooi wyn en ’n smullekkerwintergereg.

Die koskenner Andy Fenner het Zonne­bloem se2010 Laureat, ’n ryk, sagte en sap­pige versnit van cabernet sauvignon enmer­lotwatonlangsgoudopdieDecanterWorldWine Awards gewen het, gebruik vir ’nlangsaam gekookte vleissous.

BEESSKENKEL & SHIITAKE­GNOCCHIDie resep neem ’n bietjie tyd, maar dit

paar sógoedmet diebessie­ en speseryagti­ge geure van die wyn.“Hierdie resep werk uitstekend saam met

verskeie toekosse wanneer die vleis en sousgemaak is,” sê Fenner. “Gnocchi is een,maar gebruik gerus ook nat polenta of pas­ta. Winkel­gnocchi van ’n goeie deli werkook.”

Bestanddele, 1 pak gnocchi van goeie gehalte, 700 g beesskenkel (met been), Een groot wortel, grof gekap, en ewe

veel uie en seldery, ook grof gekap, Vier volle takkies vars tiemie, Een hele takkie roosmaryn, Een 410 g blikkie tamaties, 250 ml Zonnebloem Laureat 2010, 100 gvars shiitake­sampioene,heel en

geskrop, ’n Knypie meelblom, Pietersielie en peccorino, om te bedien

Metode1. Voorverhit die oond tot 170 ˚C. Be­

strooi die vleis met meelblom en skud af.Voeg olie in diep, oondbestande pot enbraai die vleis op die stoofblad totdat ditverkleur (’n paarminute). Verwyder die vleisen sit eenkant.2. Roerbraai die wortels, uie en seldery

in dieselfde pot tot sag maar nie verkleurnie.Voegdiekruie,geblikte tamatiesenwynby. Bring tot kookpunt, verminder dan diehitte tot ’nmatigeprut enplaasdievleis terugin die pot. (Voeg water indien nodig.)3. Sit die deksel op en plaas die pot in

die oond vir minstens twee uur. (Jy kan ditlanger kook teen ’n laer hitte – die ideaalis om dit sommer deur die nag te laat kook.)4.Haal diepot uit die oond, voegdie sam­

pioene by en kook, onbedek, oor matigehitte totdat die sous met sowat die helfte ver­minder het. Dit moet lekker dik en klewerigwees.5. Lig die vleis versigtig uit die sous. Dit

behoort teen hierdie tyd van die been te val.Laat afkoel en versnipper. Plaas die vleis(sonder die been) terug in die sous (asookenige lekker murg wat daar mag wees).6. Kook die gnocchi soos aangedui op

die pakkie. Dreineer en voeg by die sous.Roer liggies sodat die gnocchi deeglik deurdie sous bedek is. Wees egter versigtig datdit nie breek nie.Om voor te sit:Skep in diep bakke en garneer met geras­

perde peccorino en grofgeskeurde pieter­sielie.

You’ll smaak it at thismarket!A lively newweekend markethas Capetoniansand Bolanders allabuzz – and withgood reason!

Root 44 is a traders’gathering with a dis­tinct difference: It’sstylish, trendy and funfor families, with livemusic and kids’ enter­tainment galore – andmost important, ittakes place in allweathers, all weekendlong.Housed in super cosy marquees on the Au­

dacia Wine Estate along the R44 betweenStellenbosch and Somerset West (next to thegiant strawberry), Root 44 is the perfect venuefor a fun family­outing or a gathering of food­ie­minded friends.The location is stunning, the entertainment,

gourmet food and shopping options variedand everyone stays warm and cosy.Saturday mornings kick off at 08:00 with a

weekly 5 km “park run” through the farm’svineyards. Part of a global initiative, the ideais to follow the trail at your own pace, enjoythe breathtaking views and get the blood flow­ing.It’s a free event and open to all ages.

Whether you’re in need of a hearty brekkie,light brunch or leisurely lunch, the Root 44food and beverage selection won’t disappoint.Be it a steaming “cuppa Joe” or a locallybrewed beer you’re after, a roosterkoek andegg or a healthy salad, vendors prepare allthe goodies to satisfy palates and fill hungrytummies.Browse the colourful stalls for gifts, treats

and take home deli products, or kick back atthe Blue Moon Bar and enjoy the mellowtunes of the Cape’s finest live musical acts.Root 44 is open every Saturday and Sunday

from 09:00–15:30. (See www.root44.co.za formore information and follow them on Face­book for regular updates and news.)

It’s flatter than a Platter, with more con­tent than a Tattler!

The Top 100 South African Wines &Winelists 2013/14, now in its third edi­tion, features 280 pages of exciting con­tent including:­ industry stats and info,­ GPS coordinates, contact details,

smart phone QR codes­ great wines at affordable prices­ international commentators­ top 100 restaurants wine­lists­ feature articles and wine maps­ 7 best value wines

TO ENTER:Winederous is giving away five copies

of Top 100 South African Wines & Winelists 2013/2014. All you have to do tostand a chance of winning one is to dropus a line, explaining in 50 words or lesswhy you would like a copy. E­mail yourentries to hedda@winederous.co.za.Entries close on Friday 12 July. The

judges’ decision will be final. The fivewinners will be contacted for address de­tails.

Top 100 South African Wines & Winelists 2013/14 costs R169 per copy.To buy, call 021 787 9880 or e­mail

to info@top100sawines.co.za

Win a copy of Top 100 SA Wines

Die lewe is soet in dieBreedekloofHEDDA MITTNER

Trek ’n sirkel om Vrydag en Sa­terdag, 19 en 20 Julie. Want diswanneer die Breedekloof­wyn­vallei die winterkoue verdryfmet hul jaarlikse Soetes&Soup­fees.

Wanneer die kaal wingerstokke oordie uitgestrekte landskap sluimer en dieBreedekloof se berge wit van die sneeulê, is dit die perfekte tyd om jou los tewikkel uit jou besige, alledaagse be­staan en uit te wyk na ’n wêreld waarjy die rustigheid van die natuur, dieaardse gasvryheid vandie platteland endieuniekehartlikheid vandiemensevandie Breedekloof­vallei kan ervaar.Soetes & Soup is alles behalwe ’n sty­

we affêre waar wynmakers vir hulle airsaansit en ’n mens jou storie moet kenom nie af te steek by die ander soge­naamde wynkenners nie.O, nee, in die Breedekloof gaan dit

alles oor pret en plesier.Hier word ook veelbekroonde wyne

geproduseer en al wat ’n wynkelder iskanspogmet tientallenasionaleen inter­nasionale toekennings en trofees, maarhier is die wynmakers se voete plat opdie aarde. Hulle wyn is nie daar om teimpress nie, maar om te geniet.In hierdie geweste lewe mense ná aan

die grond, en daar word met dieselfdepassie gekuier as waarmee daar wyngemaak word. Die klem is op samesyn,hartlikheid, gasvryheid en genot. En omseker te maak almal bly warm en diemae word gevul, word smaaklike, tuis­gemaakte sop by al die kelders bedien,saam met allerhande tradisionele lek­kernye soos roosterkoek en pannekoek.Maar die ster van dié fees is die Bree­

dekloof­wynvallei se befaamde soetes.

Dit sluit natuurlike soet wyn en edelkeur,en ook versterkte soet wyn soos Jerepi­go,Muskadel enHanepoot in.Virdiege­ne wat nie dikwels dessertwyne drinknie, wag daar ’n heerlike verrassing,want om hierdie lekkerte te ontdek is pu­replesier. Endieheel grootste verrassingisdieprysevandiewyne–disgeenwon­der die Breedekloof se kelders wen ge­reeld toekennings in die “beste waardevir geld”­kategorie nie. So los plek in diekattebak vir ’n paar kissies wyn.Die ysige koue en die prentjiemooi

winterlandskap is deel van die ervaring,en vorm ’n gepaste agtergrond vir dieknus atmosfeer, die brandende kaggels,die gesellige samesyn, die bekers sto­mende sop en behaaglike soetes.So pak jul winterserpe, ­musse, ­sok­

kies, ­boetse en baadjies in, laat die ge­woel van die stad agter en kom ontspanindienatuurlike skoonheidvandieBree­dekloof. ’n Toegangskaartjie vir die Soe­tes & Soup­fees vir die hele twee daekosnetR50enkanbyenigevandiedeel­nemende kelders gekoop word.Dit sluit in gratis toegang tot al die kel­

ders, ’n koeponboekie, program, wyn­glas en emalje­ sopbeker. Volledige be­sonderhedeoor die programverskynopdie volgende twee blaaie.Wees gewaarsku – een dag is beslis

nie genoegnie endaar is ’n spesiale ver­blyfaanbod vir die naweek – bly tweeaande en jou derde aand is gratis – vanverskeie akkommodasie fasiliteite watwissel van historiese en luukse gastehui­se tot selfsorg­eenhede in die berge enkampeerplekke langs die Breederivier.Vir meer inligting oor die fees en ak­

kommodasie, kontak die BreedekloofWyn& Toerisme­kantoor op Rawsonvil­le: 023 349 1791 / info@breede­kloof.com / www.breedekloof.com.

S o e t e s & S o u pBadsberg Wine Cellar (Tel: 023 344 3021)Badsberg lies in the picturesque Rawsonville areaat the foot of the mountain from which it derivesits name. Badsberg’s emblem is the rare and pro­tectedMarch flower found in thearea.At the cellar’smodern tasting centre visitors can sample their im­pressive range of award­winning white, red andsparkling wines, not forgetting their superb dessertwines.

Friday 19 July09:00until 17:00:Wine tasting and sales, anda complimentary cup of home­made mushroom &port soup or vegetable soup (first cup free, thereaf­ter R10each). Tasting roomproducts suchashoney,jams and preserves will be on sale.From11:00 to17:00:KleinplasieMuseumwillhost a free witblits tasting.Saturday 20 July09:00until 16:00:Wine tasting and sales, anda complimentary cup of home­made mushroom &port soup or vegetable soup (first cup free, thereaf­ter R10each). Tasting roomproducts suchashoney,jams and preserves will be for sale, as well asmouthwatering pancakes, great coffee by CaféPronto,deliciouscakesandcupcakes. TheKleinpla­sie museum will host a free witblits tasting, wherevisitors will also find freshly baked roosterkoekewith various fillings.Specials: There will be a 10% discount on alldessert wines and top quality red wines, and a spe­cial price on the Badsberg Noble Late Harvest ofR49 on both Friday and Saturday.

Bergsig Estate (Tel: 023 355 1603)This familyestatenestleson theslopesof theDraken­stein and Hex River mountains. Established in1843, De Wet Lategan is now the sixth generationLateganwinemaker. They are proud of their superi­or wines as well as their environmentally friendlyfarming methods.The impressive tally of awards,medalsand trophieswon at both local and international wine showsdoes justice to their slogan “A Tradition ofQuality”.Visitors are welcome at their tasting room and theBergsigBistrooverlooking thevineyardsandmoun­tains.

Friday 19 and Saturday 20 July09:00 to16:00:Wine tastingand sales, compli­mentary cup of butternut soup or cauliflower&bluecheese soup,decadent chocolate soupandLBVPorttasting, and soup&winepairing. TheBergsigBistrowill also be open for breakfast and lunch on bothdays, and on Saturday there will be live entertain­ment throughout the day.

Botha Wine Cellar (Tel: 023 355 1740)Situated at the foorhills of the beautiful WaaihoekMountains, this cellar is one of the largest in SouthAfrica. A large proportion of its production is ex­ported overseas, while the wines under the BothaKelder label are produced for pure enjoyment andoffer real value for money. Their range includes redand white wines, as well as more serious reservewines and delectable full, sweet, fortified wines.

Friday 19 July09:00 to 17:00:Wine tasting and sales and acomplimentary cup of chicken curry soup.

Saturday 20 July09:00 to 16:00:Wine tasting and sales, acomplimentary cup of chicken curry soup, pan­cakes and roosterkoek for sale and live enter­tainment by Ian le Roux.Special: 10% discount on all dessert wines.

Deetlefs Estate (Tel: 023 349 1260)Established in1822,Deetlefs is the fourth­oldestfamily­ownedwine estate in South Africa. Eachgeneration has contributed in its own way tothe creation of the multi award­winning estateDeetlefs is today. Three ranges are producedin this uniquemicro­climate, optimised by envi­ronmentally farming practices.

Friday 19 and Saturday 20 July09:00 to 17:00: Wine tasting and sales,complimentary home­made vegetable soup,fresh vetkoek (from 10:00 onwards) with vari­ous fillings, and light entertainment for a re­laxed atmosphere.Between11:00and16:00: The highlightis Deetlefs’ food & wine pairing presented bywinemaker Ferdi Visser,where visitors can tastefive different wines paired with five mouth­wa­tering soups. These 40­minute sessions are of­fered every hour on the hour, at a cost of R30p/p. Visitors need to book, as space is limitedat each session.Special: A free weekend giveaway with yourpurchase of a case of Deetlefs wines.

Die EikeGuestHouse (Tel: 082 451 2231)Saturday 20 July10:00 to 16:00: This charming guest houseis situated on a working wine farm with citrusand peach orchards. The Cape Dutch interioroffers a warm welcome with roaring fireplacesand light background music. Here visitors canenjoy pancakes with a variety of fillings, servedwith a glass of Cape Ruby Port, at R15 p/p.

Du Toitskloof Wine Cellar (Tel:023 349 1601)Thewines produced byDu Toitskloof have beenvoted the best value for money no less than fivetimes – more than any other winery. The vine­yards are situated in one of the coolest areasin the valley, enabling the winemaking team tocreate a highly acclaimed range of white, red,sparkling and fortifiedwines.Wine tastings areoffered at the cellar and light meals are servedat the Be Fair Deli.

Friday 19 July 08:00 until 17:00; andSaturday 20 July 09:00 until 15:30:Wine tasting and sales, complimentary cup ofhome­made country soup (either oven­roastedmushroom soup or corn and chicken chowder)and roosterkoeke at R5 each.Special: 10% discount on all dessert wines.

Goudini Wines (Tel: 023 349 1090)The charming winehouse is situated next to theSmalblaar River amid the tranquility and hospi­tality of theGoudini Valley farming community.Taste their range of award­winning wines andenjoy light meals at the charming Coffee Housenext door.

Friday 19 July08:00to17:00:Wine tastingand sales, anda complimentary cup of game & curry or whitewine spinach soup. The bistro, with fully li­censed bar, is open for light meals and gourmetcoffee.Saturday 20 July09:00 to 17:00: Wine tasting and sales,complimentary cup of game & curry soup orwhitewine spinach soup. Thebistro is openwitha special festival menu and fully licensed bar.Various crafts and deli products available fromthe Goudini Slow Country Market until 15:00.Between 10:00 and 12:00: Two tastingsare offered at the launch of the Gevonden Hen­drik de Wet Cape Hanepoot made from vinesover 130 years old, the oldest known vines inSouth Africa.From 11:00 until after the rugby: Big­screen rugby with fully­licensed bar.Sunday 21 July09:00 to14:00:Wine tasting and sales. TheBistrowill beopen forbreakfast and lightmeals.

Jason’s Hill Private Estate (Tel:023 344 3256)Tuckedawayat the foorof theSlanghoekMoun­tains, this family owned cellar has been craftingsuperior wines for six generations. They offerwine tasting, picnics and light meals at the Bis­tro@Jason’s. There is also a function venue, res­taurant and Health & Wellness Centre.

Friday 19 July 09:00 to 17:00; andSaturday20 July09:00 to16:00:Winetasting and sales, complimentary cup of home­made butternut soup, hiking trail at R25 p/p(hikers to register before 13:00), children’s en­tertainment, farm stall and bistro open for lightmeals.Also live entertainment by theBottomlessCoffee Band on Saturday from 11:00 to 15:00Special:Discount available on various wines.

.Kirabo Private Cellar (Tel:023 349 6764)This boutique red wine cellar is owned by theLe Roux family, the fifth generation to farm thisland. They are passionate about winemaking,living andworking in harmony with nature andthe community.Saturday 20 July09:00 to 16:00: Wine tasting and sales,complimentary cup of old­fashioned beef &vegetable soup and cupcake tasting (cupcakesbaked with wine).

MerwidaWineCellar (Tel:023 349 1144)Merwida’s roots go all the way back to the firstVan der Merwe who settled here in 1840. Thefamily originated in the Dordrecht region of theNetherlands where their ancestors owned acastle next to the Merwede River. The cellar po­duces superbly structured red and white wines.

Friday 19 July 09:00 to 17:00; andSaturday20 July09:00 to16:00:Winetasting and sales in Merwida’s lantern­lit cellar,and complimentary cup of home­made creamyseafood soup or potato & leek soup.Saturday11:00 to 16:00: Live music with

Babette Viljoen bluess & jazz.Saturday from 17:00: Rugby on big screenat Merwida Manor, free entry.Special: Discount on selected wines.

Opstal Estate (Tel: 023 344 3001)Opstal has a rich history dating back to 1847whenJC Rossouw acquired the farm De Opstal bij deFonteine.Manygenerations later this family­runes­tate still produces outstanding wines, and the res­taurant’s fine food is part of the Opstal experience.There is also a popular function venue.

Friday 19 July09:00 to17:00:Wine tastingand sales, compli­mentary cup of funky roasted tomato soup with atwist, and restaurant open with festival menu.18:30 till late:Opstal Live presents Stef Bos withDie Omgekeerde Tyd. Bookings essential.Saturday 20 July09:00 to 16:00: Wine tasting and sales.09:00 to 17:00: Complimentary cup of funkyroasted tomato soup with a twist.09:00 to15:00:Opstal Restaurant is closed, butvarious foods will be available at the Opstal VarsFarmers Market where fresh produce, fresh ideasand people meet. At the Mill Iron Tapas Bar visitorscan also try the different foods designed to comple­ment Opstal’s unique Mill Iron wine.Special:Discount on wines from theOpstal Estaterange.

Slanghoek Wine Cellar (Tel: 023 344 3026)The cellar is surrounded by the majestic SlanghoekMountains. Visitors are welcome at the well­ap­pointed tasting centre. The unique micro­climateand varied soils are reflected in the highly ac­claimed red, white, sparkling and dessert wines,as well as a Port.Friday 19 July09:00 to 17:00: Wine tasting and sales, andcomplimentary cup of Slanghoek’s famous home­made biltong & blue cheese soup.Saturday 20 July09:00 to 16:00: Wine tasting and sales, andcomplimentary cup of Slanghoek’s famous home­madebiltong&bluecheese soup.Seeglassengrav­ing artist Jan Winckel in action.10:30;12:00;13:30;15:00:Freecooperagedemonstration by Willem Springveld.11:00; 13:00: Free barrel wine tasting.Special: 7,5% discount on dessert wines and 25%discount on Slanghoek Noble Late Harvest.

uniWines Vineyards (Daschbosch) (Tel:023 349 1110)The Daschbosch Cellar operates under the Uni­Wines Group, the largest wine producer in theBreedekloof. They produce a wide range of winesthat include red andwhite varieties, sparkling wineand their famous Nectar de Provision – grape juicefortified with brandy.

Friday 19 and Saturday 20 July09:00 to16:00:Wine tastingand sales, compli­mentary cup of home­made cheeseburger soup,and children’s entertainment. On Saturday therewill also be pancakes with various fillings.Special: 15% discount on Ankerman Nectar deProvision.

F e s t i v a l P r o g r amme

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Groen, groener,groenstegroentetuin“Hou op met weggooi enkweek sommer jou eie kos opjou vullis, sonder die spit van’n sooi. Herwinning is ou nuus.Deesdae praat ons eerder vanvolledige vaste afvalbestuuren dit geld vir ons tuine ook.”

So sê Cobus Smit, bekende tuinont­werper, vryskut­tuinskrywer en des­kundige opdie gebied van vaste afval­bestuur en groentetuine. Hy bied ’nslypskool aan by die ‘nuwe’ Paarl

Kwekery met die titel: “Laat jou vullisblom met EM, bokasji en erdwurms”.Daar is twee sessies, een opWoens­

dag26JunieendieanderopSaterdag29 Junie om 09:30 vir 10:00. Belang­stellendes kan kieswatter daghulle diebeste pas. Toegang is gratis.Diewerkswinkelwordgehouomdie

Paarl Kwekery­tuinklub te loods. Daarsal van Woensdag 6 Augustus endaarna gereeld op die eerste Woens­dag en Saterdag van elke maandpraatjies en werkswinkels aangebied

word.“Die slagspreuk lui: ‘Reduce. Reuse.

Recycle.’ Dié volgorde is nie om doweneute gekies nie!” sê Cobus. “As almalsoveelafvalmoontlikherwinenkosbe­gin plant op die res van die gemorswat geskik is vir komposmaak, sal onsstortingsterreine nie so vinnig volwordnie en die besoedelingsprobleem nieso groot nie.”Hy is reeds jare lank betrokke by tal­

le gemeenskaps­voedseltuine land­wyd, asook die uitleg en ontwerp van

privaat kombuistuine soos dié by PaarlKwekery. Cobus en sy span van Let’sTalk Rubbish behartig ook vaste afval­bestuur by privaatwonings, hotelle,restaurante, plase en funksies.Bespreek by info@paarlnurse­

ry.co.za of bel 021 8631036/7 ensluit sommer aan by die Paarl Kweke­ry­tuinklub. Lede kry 10%afslag opal­le aankope van items soos aangeduien kry gereelde nuusflitse oor spesialeaanbiedinge en tuinklubfunksies bydie kwekery.

GALVIN IN ’n NEUTEDOP

Landskappering is soos ’n skildery: daarmoet ’n element van surprise en shock valuewees.My bynaam is Gietertjie, want my pellesien my altyd met ’n gieter in die hand.Ek het ’n swak vir terracottapotte; as ekeen sien, moet ek hom koop.Ek is ’n boffin in electronic trancedance­musiek. Mal oor musiek in die algemeen, vanElla Fitzgerald tot Armin van Buuren.Nuutste gadget is ’n mini­iPad, en iPod –dis permanent in my oor.Gunsteling wyn is Creation se Syrah Gre­nache.Vir aandete met vriende sal daar baievonkelwyn bedien word. Soesjii, Lamb Tagine.Dalk pasta. En definitief poeding. Stem saammet Nataniël, die lewe is vaal sonder poeding.Ek vrek oor tapioca.As ek alleen in die kar is, dink ekaan hoeveel vinniger ek nou nog kan ry.Waarom het ek nie ’n rooi Ferrari sodat ek al­mal kan verbysteek nie?Vir my vrou (Frieda) van (12 jaar) wil eksê wow, my skat, what a ride!

Galvin Lloyd, van Lloyd & Co. epos:galvin@lloydandco.co.za

Sy ma was lief vir tuinmaak. Sy oupa het ’n kwekery in Montagu begin.As vyfjarige het Galvin self ’n kwekery in hul agterplaas aan die ganggesit met rye en rye outydse terracotta potjies vol vetplantjies.Hy is steeds terracottapot­ en vetplant­bedinges en leef nou ’n droom uitmet ’n tuinprojek, oor ’n area van 5 000 vkm, by ’n boetiek­landgoed inthe Hemel­en­Aarde­vallei in Hermanus.

Reuse gras-grondbanke (“berms” in Engels) is geskep omsekere uitsigte te verberg en privaatheid aan die hoofwo-ning te gee. Die hellings en dalings van die grasperk entuin balanseer die asemrowende uitsigte oor die vallei.Groen is die dominante kleur in die groot tuin, maar daaris spatsels kleur dwarsdeur die jaar. Die gras is gelê metkitssooie van inheemse buffelsgras.

Oorkant die Boedda-binnehof is daar nog ’nbinnehof met ’n kunsin-stallasie deur Willie Bo-tha Sculpture (Herma-nus). Dit beeld ’n in-heemse saad uit watgeval en oopgebarshet, met van die sadewat gestrooi lê tussendie graspolle. “Dis ’nuitbeelding van die he-le projek. The birth ofa new life,” verduidelikGalvin. Agter die saadis ’n ry akasiabome,en links ’n beddingEcheveria-vetplantspe-sies.

Boeddha-beelde vra ’nrustige, formele omge-wing en dit is verkrymet die houtdek enreguit lyne van diebanke. ’n Ry Nigres-cens-struike gee ’ngroen aksent.

Foto’s: CILENE BEKKER

Winederous ontmoet ... landskapkontrakteur Galvin LloydGalvin,toeWinederous joubelvir’nonderhoudhet jy onmiddelik gesê “wat van vandagdrie­uur?” Is jy altyd so vinnig en presies?

Ja! Altyd. En as enigiets nie netjies is nie, is ek onmid­dellik befoeterd. Verskoon tog my kantoor, dis al plekwaar ek nie te pynlik is nie (dit was baie netjies, dalktwee skewe papiere...)Gelukkig is die eienaars van dielandgoed net so. Ons kom goed oor die weg!Jy is ’n landscaper/landskapper/argitek...Nee wag, ek is ’n landskapkontrakteur. ’n Landskap­

argitek ontwerp; n kontrakteur installeer, hoewel ek ookkan ontwerp.Wat was jou eerste groot projek?In ‘97, by ’n huis in ou Welgemoed, ook ’n area van

so 5 000 vkm soos dié projek nou, maar met heelwatmindergrondvul engrondverskuiwingnodig. Ekonthounog ek het op die dag van Diana se dood begin omte installeer.Vertel van jou huidige projek...Die BonaDea­projek is ’n fun projek, maar ’nmassie­

we uitdaging. Ek was betrokke by die konsep, ontwerp,voorlegging, installering, en neem nou ook die onder­houd waar.Oorspronklikwas dié area ’n groot plaasdamomring

met ou fynbos en hordes Port Jackson­opslagboompies.Die eienaars wou ’n moderne en minimalistiese tuin hêin skakerings van groen, grys en wit. Dit was ’n tien­maand­projek, waarvan die grootste uitdaging diegrondverwerking was.Die eienaars het hul nuwe huis hoër op teen die berg

gebou. Berge en berge vulgrond en bogrond is verskuifen verwerk om die vloeiende lyne van die grasperk tekry wat die omringende berge en vallei landskap kom­plementeer.Die grondvoorbereiding het die langste geneem en

minstens 50% van die begroting geëet. Ek glo egtervas aan goeie voorbereiding, dan is jy gewaarborgdat die tuin mooi gaan groei. Ons het by die 700 m3kwaliteitkompos gebruik, en massa­aanplantings ge­doen met basies vyf plantsoorte. Salvia leucantha ‘Mid­night’ (Mexikaanse salie), Limonium perezii, Escallonia‘Iveyi’, Elegia tectorum (Wes­Kaapsedekriet) enCarissamacrocarpa ‘Green Carpet’ (dwergnoemnoem).Jy leef en werk op ’n stukkie paradys...Ja, dis awesome, maar ook harde werk. Ek werk nou

op ’n kontrakbasis as die landgoedbestuurder. En leef’n droom uit, exploring a new path.

CILENE BEKKER

VISIT US AT FRATER SQUARE | 40 A Main Street, Suider Paarl, 7646

frater@iafrica.com | Fratersquare | Fratersquare | www.fratersquare.com

Frater Square is a unique shopping experiencein Paarl. This historic building has been

transformed into a Lifestyle Mall. Fater Square

varies from outdoor equipment, to unique décor

items. It also includes a restaurant, deli, boutique

clothing, stylish lingerie and even art classes.

Come and visit us for a distinct shopping

experience… or simply kick back and relax with a

glass of wine and appetizing cuisine.

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Tien redesomdiePaarl tebesoekHEDDA MITTNER

Die Paarl is ’n prentjiemooi dorp met’nrykkultuurerfeniswatbinne’ndra­matiese landskap rus. Dit is omringdeurberge –dieuniekegranietforma­sies van Paarlberg in die weste en die

asemrowende Drakensteinberge indie ooste – en die vallei spog met vandie oudste wynplase in die land, watvandag steeds premiumwyne produ­seer.

Sommer met die intrapslag, soos ’n mens diedorp binnery, bevindjy jou in wat waar­skynlik die mooiste –en langste – hoof­straat in die land is.Hierworddiehistorie­se ou geboue in dieskadu van eeu­oue ei­kebome gekoester enbewaar – talle is nasi­onale monumente enhuisvesmuseums, of issmaakvol opgeknapas spesialiteitswinkel­tjies en restaurante.Dis nie verniet nie

dat die Paarl vanjaaras die Wes­Kaap sewenner aangewys isin kykNET/Kwêla seDorp van die JaarKompetisie. Daarmeesaam is die Paarl nouook ’n streeksfinalis indié landswye kompe­tisie, en lesers kan van31 Julie tot 6Augustusstem vir die algehelewendorp in Suid­Afri­ka.Daar is talle redes

om hierdie pragtigedorp te besoek tydens’n daglange uitstap­pie, maar om werklikalles te ervaar,moet jyliewer ’n paar dae, of

ten minste ’n naweek, vertoef. Raadpleeg diewebtuiste showme.co.za/paarl om jou besoekte beplan.

1. Afrikaanse Taalmonument (Tel:021 863 4809 / 0543)Dié besonderse monument wat op Paarlberg

uitreik na die hemele, is spesiaal so ontwerpdat dit van ver af sigbaar is as ’n baken. Dieterrein van84hektaar is in 1968 kosteloos deurdie eertydse Paarl­munisipaliteit aan die staatoorgedra en die monument is in 1975 voltooiter ere aandie geskiedenis en voortbestaan vandie Afrikaanse taal.Die toegangsfooi is slegs R20 vir volwasse­

nes,R10vir studenteenR5vir kinders.Dieprag­uitsigte maak dit die ideale plek vir ’n piekniek– bring jou eie, of bestel een van die VolksmondKoffiewinkel. Die monument is omring deur ’ninheemse tuin en ’n wandelpad van sowat1,2 km wat omtrent ’n halfuur neem om te vol­tooi en geskik is vir die hele gesin.Die volmaanpieknieks, sterrekykaande en

piekniekkonserte is ’n belewenis – skakel Amiraby 021 863 4809 of 076 017 6026 vir meerinligting en besprekings.

2. Paarlberg Natuurreservaat (Tel:021 872 3658)Die Paarlberg Natuurreservaat, wat deur die

Drakenstein­munisipaliteit bestuur word, is reglangs die Taalmonument geleë en bied toegangtot ’n netwerk van wandelpaaie. Die staproeteskan bereik word via die Taalmonument of viadie Meulwater­kamp binne die reservaat.’n Kaart van die reservaat kan gekoop word

by die Taalmonument se besoekersentrum of bydie reservaat self.

3. Taalmuseum (Tel: 021 872 3441 of076 017 6026)Die Taalmuseum is in die hartjie van die Paarl

in Pastorielaan. Die museum is ingerig in dievoormaligehuis vanGideonMalherbe, een vandie stigterslede van die Genootskap van RegteAfrikaners.Hier is interessanteen interaktieweuitstallings

oor die geskiedenis van Afrikaans, insluitendediedrukperswaaropDieAfrikaansePatriot, dieeerste Afrikaanse koerant, gedruk is.Diemuseumis slegsMaandag totVrydagoop

en besoekers moet vooraf bespreek vir begelei­de toere. Besoek Oom Gideon se Winkel waarjy iets van alles sal vind – van Afrikaanse boekeen CD’s tot T­hemde en aandenkings.

4. StrooidakkerkDie strooidakkerk indieHoofstraat is dieoud­

ste NG Kerkgebou wat steeds in gebruik is, endie NG Gemeente Paarl, wat in 1691 tot standgekom het, is die derde oudste gemeente vandie NG Kerk in Suid­Afrika.Dieeerste kerkgebou isdeurdieFranseHuge­

note naby die plaas Babylonstoren gebou, enin 1720 is dit vervang met ’n nuwe kerkgebouop die huidige perseel van die Strooidakkerk.Diékerk isweer in1805herbou indieouKaaps­Hollandse styl, met die pragtige gewels watmens vandag nog kan sien. Langs die kerk isdie kerkhof, met die Tuin van Herinnering endie klokpilare wat in 1811 opgerig is.Taalmonument

Paarlberg

5. KWV (021 807 3007/8)In Kohlerstraat, net op van Hoofstraat, is die

legendariese KWV, met een van sy wynplase,Laborie, reg op sy voorstoep. Die KWV is in1918 gestig as die Koöperatiewe WijnbouersVereniging en is steeds een van ons land se be­kendste handelsmerke.Besoek die Wine Emporium en gaan op een

van die daaglikse toere wat jou sal neem nadie befaamde Cathedral Cellar, een van diegrootste kelders in die wêreld. Hier word ookverskeie proeë aangebied, met wyn of brande­wyn gepaar met biltong en neute, sjokolade ofkoek.Moenie die Sensoriumby die ingangmisloop

nie – hier kan jy ’n seldsame versameling vanSuid­Afrikaanse kuns besigtig, insluitende wer­ke deur Irma Stern, Pierneef en David Botha.Oorkant KWV is Laborie, waar wyn sedert

1698 geproduseer word.Hulle is oop vir wynproe, daar is ’n gastehuis

en ook ’n bekroonde restaurant, Harvest @La­borie. Hulle is 7 dae ’nweek oop virmiddagete,en van Woensdag tot Saterdag vir aandete.Skakel 021 807 3095 om te bespreek.

6. Grande Roche (021 863 5100)Dié karaktervolle en luukse hotel omring deur

wingerde, pragtuine en eeu­oue eikebome isenig in sy soort en herroep die grasie en rustig­heid van vervloë dae. Die plaas was sedert

1715 vir amper 200 jaar in besit van die Bos­man­familieen is indievroeënegentigs sorgvul­dig gerestoureer na sy eertydse glorie.Al kan jy dalk nie bekostig om daar oor te

bly of in die befaamde Bosman’s Restaurant teeet nie, is dit ’n besoekwerd.Geniet tee of koffieop die stoep of ’n ligte maaltyd in die BistroAllegro, bewonder die tuine en die pragtige uit­sig, en stap ’n bietjie rond om die gerestoureer­de geboue te besigtig, onder meer ’n klein ka­pelletjie wat een van die oudste geboue in Suid­Afrika is.

7. Paarl Museum (021 872 2651)Hierdie museum is in die ou Pastorie langs

die Toringkerk, ’n bietjie laer af in die Hoof­straat. Die historiese Kaaps­Hollandse geboudateer terug na 1787 en is een van die Paarlse argitektoniese skatte. Dit huisves allerhandeantieke ware en artefakte, dokumente en foto’swat die geskiedenis van die area uitbeeld. Toe­gang is slegs R5 en hulle is weeksdae oop van09:00 tot 16:00, en Saterdae tot 13:00.

8. Paarl WynroeteDie wynroete sluit verskeie geskiedkundige

sowel as moderne wynplase in, en die oorgrotemeerderheid is daagliks oop vir wynproe enmiddagete. Een van die bekendste en mees ge­liefdewynland­bestemmings isNederburg,watalmeer plaaslike en internasionale toekenningsgewen het as enige ander wynkelder in Suid­Afrika. Die geskiedenis van hierdie Klein Dra­kenstein­plaasstrek terugna1791endieH­vor­mige Kaaps­Hollandse herehuis is pragtig be­waar. Proe Nederburg se veelbekroonde wynevoor die kaggel of geniet aandete by die RedTable restaurant – hulle is net Vrydae oop gedu­rende die winter. Skakel 021 877 5155 vir be­sprekings.Nog ’n bestemming wat besoekers aan die

Paarl nie mag misloop nie, is Spice Route enFairview, die wynlegende Charles Back se tweewynplase wat langs mekaar geleë is. Fairviewse kaas­en­wyn parings is baie gewild, en bySpice Route kanbesoekers nie netwynproe nie,maar ook die kunstige skeppings van glasbla­

sers, sjokolade­ en biltongmakers, ’n mikro­brouery en ’n stokery geniet. Dan is daar ooknog die Spice Route restaurant met sy asemro­wende uitsigte en watertandlekker spyskaart.Hulle isWoensdag totMaandagoopvan11:00tot 17:00. Skakel 021 863 5222 om te be­spreek.

9. Windmeul Plaasmark(021 869 8614)Windmeul Kelder se plaasmark het ’n gewil­

de bymekaarkomplek geword en die volgendeeen vind Saterdag 6 Julie plaas van 08:00 tot12:30.Hier kanmens alles kry van varsgebakteplaasbrood, koek en beskuit en konfyt tot orga­niese groente, vrugte, vleis en pluimvee, droëwors enbiltong, kaas, plaaseiers, olyweenolyf­olie.Neem joukoelboks saamenkoopvarspro­viand vir die week.

10. Frater Square (082 899 5318)Hierdie unieke leefstyl­inkopiesentrum is aan

die begin van die Hoofstraat geleë in die histo­riese ou La Concordia­gebou, wat in 1845 op­gerig is en oor die jare meesal gebruik is as’n stoor vir vrugte en plaasimplemente.Dit is vandag nog deel van die oorspronklike

plaas, Hou Moed, en die eienaars het die ge­boue gerestoureer en die sentrum ontwikkel opso ’n manier dat die historiese karakter behoueis. Hier sal jy allerhande spesialiteitswinkeltjiesvind wat dékor en klere insluit, asook ’n delien ’n restaurant.

Grande Roche

Nederburg

Strooidakkerk

Toringkerk Ommiberg-wynfees

KWV

Winamagical experience at

ErinvaleOne lucky couple can win a stay atthe Erinvale Estate Hotel & Spa inSomerset West to experience the de­lights of their new signature restau­rant, Seventeen07.The magnificent prize consists of anovernight stay for two, dinner at theSeventeen07, and breakfast thenext morning. The package appliesto Wednesday to Saturday nightsand bookings are subject to availa­

bility at Erinvale. All you have to doto stand a chance of winning thismagical experience is by answeringthe following question: In what yearand by whom was the estate named ErinVale?Send your answers and contact de­tails to hedda@winederous.co.za be­fore Friday 12 July. The judges’ deci­sion is final and the lucky winnerwill be contacted on 15 July.

Eikendal Vineyards, a pop­ular Winelands destinationwhichtakesprideofplaceatthe foot of the HelderbergMountain, offers a myriadof family­friendly attrac­tions, including theirmouth­wateringFondueFridays, tomelt the cold away thiswin­ter.

Over the last three decades thecheese fondue has always been anintegral part of this prominentSwiss owned winery – celebratedfor its classic Bordeaux­style redsand acclaimed Chardonnay – andafter a short absence it is now backby popular demand in a big way.Every Friday evening until the end of August, you

cannowease into theweekend in the sizzlingcompanyofGruyère, Emmenthal and superb estatewines,whenEikendal’s resident restaurant lifts the lid on their ver­sionof the traditional Swiss cheese fondue, servedwithan array of dipping delights for two.Chef Mark Radnay also adds sweet satisfaction to

this cosy, blues­busting­eveningwith a royal chocolatetiramisu fondue festooned with fresh fruit, Spanishdoughnutsandéclairs to start yourweekendonadeca­dent high.The Fondue Fridays’ bill of fare also offers an array

of hearty curries, French onion soup, Thai lemongrasschicken and the restaurant’s signature sweet potatognocchi enriched with parmesan foam and truffle oil.Bookings are essential so book your spot now! Pri­

vate functions and state of the artconference facilities are also avail­able. For reservations and enquir­ies contact Eikendal Restaurant at021 855 5033 or send an emailto restaurant@eikendal.co.za.In addition to enlightening tours

through its prominent barrel­vault­ed cellar and daily wine tastings,Eikendal also offers unique wineand chocolate pairings. Visitorscan relax on the lawn next to thedam while the little ones monkeyaround on the jungle gym, or takea leisurely stroll through the vine­yards and fynbos before settling atthe restaurant for a laid­back, alfresco lunch. Contact the tastingroom at 021 855 1422 or visit

www.eikendal.com.Another popular pastime is fly fishing and the two

dams on the farm are stocked with all the popular an­gling species. Theestate featuresa fully equipped, spe­cialist fly shop to kit you out for a spur of the momentafternoon with your kids or mates at the water’s edge.For more information onWinelands Fly Fishing and

their special fly fishing courses hosted at Eikendal con­tact Philip Meyer at 021 855 2646 or send an e­mailto flytalk@telkomsa.net.Attractiveaccommodation isalsoavailableatEiken­

dal Lodge, a charming conversion fromold farmbuild­ingsequippedwithall thenecessarycreaturecomforts.For more information on Eikendal Lodge contact

021 855 3617; email info@eikendallodge.co.za, orvisit www.eikendallodge.co.za.

Eikendal:Eikendal: Fondue FridaysFondue FridaysSeventeen07:Get a taste ofthe Spice RouteThe Erinvale Estate Hotel & Spa, whichhas been elegantly transformed froma modest Cape Dutch­style homesteaddating back to the 1700s into an ele­gant 4 star boutique hotel, promisesguests a memorable experience.

Steeped in history, surrounded by themajesticHottentots Holland Mountains and set amonglush gardens and old Oak trees, the distinctivehospitality of Erinvale now also extends to theirsignature restaurant, Seventeen07. The restau­rant is named to commemorate the historic date,1707,whenErinvalewas liberated from theorig­inal governor’s estate, Vergelegen, and presentsa unique tribute to the culinary heritage of theCape.The history of Vergelegen can be traced back

to 1699, whenWillemAdriaan van der Stel suc­ceededhis fatherSimonvanderStel asGovernorof the Cape and, a year later, acquired 413mor­gen of land in the Hottentots Holland valley with­out the company’s consent. The farm was origi­nally calledVergelegen (whichmeans “far situat­ed”) as it was a good day’s ride from the Castlein Cape Town.Willemwas an expert agronomistand soon the soil was producing a rich varietyof fruit and vegetables. Some of the camphorand oak trees he plant­ed can still be found inthe area nearly 300years later.In 1707, Van der

Stel’s fortunes changedwhen a petition wasbrought against him byAdam Tas for miscon­duct and corrupt prac­tices. He was recalled toHolland,whereupon hisfarm was divided intofour sections and soldon auction. The areanorthwest of the river

was divided into three portions, one of whichwas purchased in 1868 by Edward Strangman.In memory of his home country Ireland,Strangman renamed it “Erin Vale”. It remainedinhis family formanyyears,although theoriginalhouse was demolished after a fire in 1951.At Seventeen07 homage is paid to this rich

history, and the restaurant offers a range of dish­es commemorating the Spice Route and its influ­ence on the local cuisine of the Cape.The buffet style feast of Seventeen07 traces the

“footsteps” of the merchants that harboured atthe Cape ofGoodHope on return to Europe afterhaving loaded their ships with exotic spices fromPersia, Malaysia, India and Indonesia.Included in the journey of flavours are a selec­

tion of dishes from African countries as these of­ten formed part of the diet on the return journeyduring the Age of Discovery. This mouth­water­ing cuisine includes bobotiewith pineapple chut­ney (SouthAfrica), beetroot and spicy carrot cur­ry (Sri Lanka), fish palau (Zanzibar) and auber­gine ina spicy chilli sauce (Indonesia), tomentionbut a few.The ambiance is romantic and elegant, with

the décor evoking a sense of the heritage of this300­year­old estate. Call 021 847 1160 tobook.