A little further afield (from one berry to another), located in the picturesque Hermitage Valley, with stunning views of the Langeberg Mountains and berry orchards, you will find Wildebraam Berry Estate.
In these beautiful surroundings, you will learn all about the intricacies of berry farming and liqueur making from the masters themselves. It’s a fantastic opportunity to pick your own youngberries and blackberries at source, and also to see all the clever applications of these pert wonders.
Berries are best picked in the mornings, which is also a good way to avoid the midday heat and enjoy the tasting room after picking. Loads of jams, pickles, chillies, relishes and liqueurs, all made on site!
As you enter the Stellenbosch municipal district (along either the R44 or Baden- Powell Drive) you will see giant strawberries by the roadside announcing that you have entered the sweetest place in the area. The valley is perfect for the cultivation of Grade A export quality strawberries, and they are very open to entertaining you and your family.
You get a bucket and off you go, the buckets range in size from Junior Picker, The Harvester, The Professional up to The Ultimate Picker! Remember that what you pick is what you get (the berries do not ripen further after picking) and also to refrigerate your bounty when you get home.
This is a great day out in the sun, don’t forget t pick up the cream on the way home!
There is no way of knowing what the Belly of the Beast is offering up tonight, this is part of the charm, the excitement and mystique of this intriguing venue.
Twenty seats, five to eight courses, made up of anything the chefs can “grow, find, source or steal”. All you have to do is go and trust that you will be impressed by this intimate setting where the food is prepared and and served to you (including pouring the wine) by the chefs.
Another thing that sets this eatery apart is that it is a nose to tail eatery, using sustainable farmed whole animals, generating as little waste as possible.
On the back of the success of his first three established eateries — Chefs Warehouse and Canteen on Bree Street, Thali in Gardens and Chefs Warehouse at Beau Constantia — chef Liam Tomlin has once again dazzled with his excellence at the Maison Estate.
His award winning tapas concept is a long tribute to food and flavour, combining elements in new and exciting ways, matching textures with notes and density with contrast.
It’s a multi-tiered, multi-course taste extravaganza and not one to be missed, the setting is idyllic, you won’t be disappointed.
In case you still don’t know what poké is, it’s basically a deconstructed seafood salad usually incorporating yellowfin tuna. Poké originated in Hawaii as a way for fishermen to enjoy the offcuts of their catch along with fresh seasonal vegetables in a hassle-free way.
The bowls work on a build-your-own basis, where you can choose from a either two types of rice or zoodles as a base, and then a selection of sashimi and an assortment of toppings and dressings.
We tried the “The under current” which consisted of delicious salmon sashimi, orange, cucumber, carrot, pink radish with house Ponzu and creamy Togorashi dressing with toasted Almond Flakes. It’s outstanding, and convenient, full of flavour yet still “light” as meals go.
We tend to focus on restaurants that are established and have a heritage, this week we will be looking at three contemporary restaurants that have recently opened into Cape Towns culinary scene. Some names you will recognise from past exciting gastronomic forays that are now metamorphosing into new venues.
On foot or by bike you often see so much more, absorb so many additional impressions than by faster means of travel. Cape Town is mostly (deceptively, in spite of the mountain) quite flat and especially the coastal areas are ideal for day-trip cycling.
Up Cycles make this easy to do, and an amazing route is the one from Mouille Point Lighthouse all the way through to the Bootlegger Coffee at the end of Camps Bay. This will take you past some of the most beautiful grade A beaches and exceptional views in the world, with a sea breeze in your hair and the sun on your back.
Stop along the way, stick your toes in the ocean and stroll along the sand, it’s a great, relaxing and healthy way to spend a morning.
The 41 is a contemporary mediterranean restaurant in Camps Bay with a view to die for!
This spring they will be showcasing the exciting Spring Jazz Series, featuring amazing jazz trios every Thursday evening from 19:30 – 21:30. The artists will perform an accessible blend of jazz Standards, South African jazz, Latin jazz and light pop.
Aside from the excellent entertainment, they have a great menu to boot, including the epic “41 Platter” which contains ten prawns, grilled sustainable line fish, deep-fried calamari, steamed crab claw, sides of salad and fragrant rice, Sriracha mayo, lemon butter and six oysters.