Food

An Epicurean Excursion, (Jim Freeman, The Citizen)

 

There’s good reason the waterway flowing through Stanford in the Overberg region of the Western Cape is called the Klein River: the distance from source to mouth (as the proverbial crow flies) is so short that said corvid avian would barely reach third gear.

The straight-line distance from where the river rises in the Hemel en Aarde valley to its estuary at the Hermanus Lagoon is little more than five kilometres. Hike its course, however, and you’re talking 10 times that. What makes the Klein River special is that it is the closest river to Cape Town on which, prelockdown, you could go on a booze cruise. Now, you’ll have to be content with looking at glorious scenery, bird-watching, swimming and trailing a fishing line.

Clarens (Free State); Cullinan (Gauteng); Dullstroom (Mpumalanga); Hogsback (Eastern Cape); Nottingham Road and Howick (KwaZulu-Natal Midlands Meander) and Riebeeck Kasteel, Greyton and Paternoster in the Western Cape are almost household names. Few people, however, seem to know about Stanford.

Perhaps, like Sedgefield on the Garden Route, it’s because the road runs past the place without going through it. Having spent several days there recently, I think Stanford eclipses most of the other South African villages I’ve been to in terms of beauty, visitor attractiveness and value for money.

Residents are village-proud and extremely welcoming – a bit of an eye-opener considering that Stanford, though heavily dependent on tourism for its existence, is in a province traditionally curmudgeonly towards visitors.

Stanford is wonderful for a long weekend getaway, provided you are not on diet or cannot envisage a good meal without wine or beer, because the village is chockablock with exceptional restaurants, bistros and bakeries.

I unexpectedly encountered one of my travel-media colleagues in the village and she accompanied me to La Trattoria, a high street eatery that has regularly won accolades in the annual Eat Out awards. I told co-owner Lionello Giovannetti my go-to dish in evaluating Italian restaurants was spaghetti bolognese because getting it perfect means the chef has nailed many of the most important basic combinations and processes. Happily he agreed and two bowls delicious of “spag bol” featured in a procession of tapas-style offerings that made their way from his kitchen to our table. Needless to say, we cast longing eyes at wine racks featuring products from Chianti and Valpolicella but begging is terribly demeaning.

My three-night excursion began the previous afternoon when I checked in at Haesfarm, a 40ha gem of a place which, in days of Covid-strangeness, is a jewel beyond price.

Guest accommodation comprises only two suites, which makes the place ideal for a family or friends. It’s situated on a hill at the top of the Akkedisberg Pass 12km from the village and has panoramic views over Stanford and Walker Bay (on really clear days you can see right across False Bay to Cape Point … about 110km according to the local crow).

The fynbos farm was bought by Harry Poortman and Steyn Jacobs in 2012. Poortman, an award-winning architect – among many other things – from Holland transformed the dilapidated farmhouse into a guesthouse that features personal art and furniture, among them unique and limited-edition pieces. Isolation and comfort apart, the absolute drawcard to Haesfarm lies in the notice to guests who are booking in that “dinner can be booked with us. Please let us know 24 hours before as we prep fresh food, sourced locally, and there might just be a herb or veggie from our garden ready for a tasty dish or recipe we want to try out…”.

Take my advice: do it! Dinner on the farm was one of the highlights of my visit.  The pre-dinner snack was a Dutch classic, bitterballen (enjoyed with the local Walker Bay Vineyards Sauvignon Blanc), followed by a mouthwatering soufflé made with five local cheeses.

“We’re very lucky in having two of South Africa’s best cheese-makers, Klein River and Stonehouse, as neighbours,” said Harry.

At breakfast the next morning – which started with kombuchainfused oats with plain yoghurt, fynbos honey and fresh fruit – I asked Steyn whether I’d partaken too much of the Raka (another neighbour) Cabernet Franc and the post-prandial Boplaas brandy? I swore, I said, I’d heard lions roaring in the middle of the night! Not at all, he replied, the Panthera Africa Big Cat Sanctuary was less than two kilometres away … as the crow flies.

Anyone that knows me will tell you I’m opposed to any form of “petting zoo”. A call to my friend Christoff Longland, a field guide at nearby Grootbos Private Nature Reserve, allayed my fears. Many people think a sanctuary is a place animals go before being returned to the wild. It’s not; they go to live out their lives with a modicum of dignity because there is no chance of them returning to their species’ natural state. So it is with Panthera Africa and, as big cat sanctuaries go, it’s better than most I’ve seen. The 40ha facility currently houses 26 lions, tigers, leopard, caracal and other cats, and those that I saw were healthy.

Very close to Panthera (which is a not-for-profit concern) is the Birkenhead Brewery which shares its space with Walker Bay Vineyards. I stopped in there a couple of months ago for a beer before ordering a sumptuous cheese and charcuterie platter with a bottle of wine.

Birkenhead was one of the first micro-breweries in South Africa and is named after the British troopship that was wrecked off Gansbaai in a storm in 1852.

Wikipedia explains that “there were not enough serviceable lifeboats for all the passengers and the soldiers famously stood firm on board, thereby allowing the women and children to board the boats safely and escape the sinking”.

“Only 193 of the estimated 643 people on board survived, and the soldiers’ chivalry gave rise to the unofficial ‘women and children first’ protocol when abandoning ship.”

There was zero chance of anything so magnanimous being required when I finally made it to the stately Lady Stanford for my cruise down the Klein River. The river was placid, there was not a breath of wind and the water isn’t that deep anyway.

I was also the only person on board with Skipper Pete (ordinarily the Lady Stanford can take up to 26 passengers) so, had anything gone wrong, I’d have had the pick of the lifebelts.

Some facts about Stanford: Stanford has a population of about 5 000 people and lies between Hermanus and Gansbaai on the Walker Bay section of the Overstrand.

It is about 140km by road from central Cape Town. The village is named after Sir Robert Stanford, an Ireland born retired officer in the British army who arrived in the Cape Colony in 1838.

He was a visionary farmer who prospered, mainly due to his idea of supplying fresh produce to Cape Town by boat across False Bay to Simonstown instead of the much more time-consuming ox-wagon route over the Hottentots-Holland mountain range.

He died in gentle penury after he was ostracised by the colonist community (especially the banks!) for the role he played in provisioning a ship bearing Irish convicts.

The ship Neptune was forced to ride at anchor at Simonstown when the colonists withheld all supplies to all government institutions and facilities until it was agreed all the convicts would be sent to another country.

Stanford, who was still on half-pay to the army, provided the necessary supplies. The convict ship proceeded to what is now Australia but the Overberg farmer had earned the colonists’ undying ire.

 

Some facts about Stanford

Find out more: Stanford Association of Tourism and Business: www.stanfordinfo.co.za

Lady Stanford River Cruises: www.ladystanford.co.za

Haesfarm: www.haesfarm.co.za

La Trattoria: 081-805-7470

Panthera Africa Big Cat Sanctuary: www.pantheraafrica.com

Made in Stanford

It’s Made in Stanford sa

…..the south african fynbos valley, not the silicon valley one….

 

 

It’s pure local

…..what we can source locally we do.

It’s a mindful concept where zero waste is our base

…..meaning that sold out is part of our concept.

It’s as colorful and diverse as our community

…..expressed in the mix and match of all we use to serve you.

It’s a new concept in permanent progress

…..showing daily new products arriving in our shop.

It’s a menu expressing seasonal available produce

…..with its limitations and its creative challenge.

It’s with limited means to create a maximum experience

…..so no fancy coffee machines with barrista training.

It’s our local heritage in many ways we showcase

…..for the benefit of our community and our visitors.

It’s just a different experience

…..from moerkoffie to cape malay koe’sisters.

It’s pure local.

It’s Made in Stanford sa.

 

So browse, eat, shop, sit and enjoy all things local @ Made in Stanford, Queen Victoria Street.

Stanford Food Heroes in partnership with FoodforUs

The Stanford Food Heroes is a collective of Stanford growers and producers who live and work in the area surrounding Stanford. You can inhale the scent of their herbs and aroma of their buttery bakes, roll their tomatoes and lemons around in your hands and breath in the spices of their charcuterie at the weekly Wednesday Morning Farmers’ Market at Graze, and the Saturday Morning Market on the Stanford Hotel stoep. Besides these markets, some heroes supply or run their own restaurants and delis. Their identity is that they hold home-grown, local produce dear and believe in keeping the supply chain local and lekker. They believe that the best things in life take time.

In 2017, a small group of ideas people identified the Stanford Food Heroes and the increasingly foodie identity of Stanford, and approached them to ask if they were interested in being a part of a new phone application trial aimed at marketing fresh surplus to the closest market, and reducing food loss. What a great idea for a communications app to team up with a group of growers and producers – the Stanford Food Heroes could really sink their teeth into this partnership.

The new FoodforUs app is a United Nations-funded application that links local growers and buyers. It was designed to ensure that edible and nutritious food is not wasted at farm level but instead fulfils its primary purpose of feeding people. It will do this by linking local groups of growers (farmers at all scales) and buyers (feeding schemes, early childhood development centres, restaurants, guesthouses and individuals) through a convenient mobile app. The app will provide an overview and images of what is available from each grower and enables growers and buyers to communicate on payment and delivery methods.

Food is wasted at farm levels for a variety of reasons. Retailers sometimes cancel orders at the last-minute leaving farmers unable to find appropriate markets for their produce in time, or farmers can produce a surplus that they have not planned for in terms of marketing and sale. The FoodforUs app provides farmers with immediate access to a group of local buyers.

The app is available on the Google and iTunes play stores. Once registered, participants will be sent a password that they use to log into the app to view the produce available. This research trial is being conducted in Stanford, Worcester and two pilot sites in the Eastern Cape. Once the initial phase is complete, users’ feedback will be incorporated into a revision of the app’s features and the platform will be released to a wider audience.

Follow the project on Facebook @foodforusza or contact the team directly on info@foodforus.co.za.

FoodforUs looks forward to working with Stanford’s innovative food networks to trial the app that helps to reduce food waste by linking local growers and buyers. More information can be found on the project at www.foodforus.co.za.

*For more on the Stanford Food Heroes, click here

Words by Phil Murray and Stephanie Swanepoel

The Story of Creation in 7 chapters

 

Not far from Stanford is the seaside village of Hermanus – a great day trip destination with seaside cliffs, world class land- and water-based whale watching and a beautiful hidden valley called Hemel-en-Aarde Valley, heaven on earth! Excellent restaurants and wine farms are tucked along this valley, now more accessible than ever because of the R320 upgrade.  Creation Wines is one of these stunning and surprising estates which brims with creativity, passion and fun. Not only can you taste wine and go on a traditional tour through the vineyards and fynbos, you can blend and label your own wine, sample the Creation wines and menu through a selection of pairings, order from the blackboard menu, or indulge in the newest pairing – 7 courses of food and wine served to the table in a story format – the Story of Creation from the egg to the Big Bang!

The Story of Creation is part adventure, part witty comedy as the chefs weave their magic to pair food with Creation wines. Nothing is left to chance. The glassware is elegant, the plates and dishes are earthen and organically shaped, and the sommeliers are relaxed and eloquent, reading the mood of the diners well. The view is out-of-this-world, and the experience is heady and hedonistic…this is well worth booking as it will feed your soul with earthly pleasures and abundance.

Proudly locally sourced produce is conjured into dishes that show off elegant wines. Take a deep breath and dive in – immerse yourself in the fun. And book a shuttle to drive you back to Stanford so you can really let your hair down.

Words and photographs by Phil Murray

Lunch with Neill Anthony

Neill Anthony breezed into Stanford, cool as a cucumber. His casual T-shirt and jeans, and easy smile made him seem right at home at Haesfarm in the creative home of architect Harry Poortman and Steyn Jacobs. Guests were greeted by the cat on the driveway before gathering on the lawn which overlooks the Klein River Mountains and the Stanford valley. Harry and Steyn kept the champagne flutes filled with Wildekrans MCC as the small group made our introductions, got to know each other, and played with the dog, Ginger.

champagne-small

Haesfarm

And then it was time for us to go inside. The bright spaces inside the crisp and yet comfortable home are quite breathtaking as enormous glass windows show off the best views of the valley. The seams between inside and outside are barely there as wood, mortar and glass blend into the fynbos. The understated art collection and modern house music played by djtessprins instantly captured the imagination of the guests, as we chose our seats at the tables set with tall glass beakers of fresh spring water flavoured with springs of rosemary and fresh ginger root. This was not going to be an intimate lunch for couples, but rather an experience shared by a group of relative strangers who found ourselves caught in an incredible moment. Our excited smiles gave away how thrilled we all were to be there, despite the effort everyone had made to dress down, wear sandals and tousle our hairstyles.

the-crowd

Harry and Steyn’s home

Chef Neill’s menu was a line-up of eleven courses! How does anyone really eat eleven courses? Well, I’ll tell you how…with relish! We were in for a treat in which our senses would be indulged. From the get-go, we were put at ease when the first course to be served arrived on the tables. It was announced as the bread course, and wasn’t even on the menu. Crusty hunks of warm sour dough bread were placed on the table alongside frying pans of nut brown butter and wild sage. Usually a sneaky treat reserved only for the cook in the house, we were encouraged to break off pieces of bread and dunk them into the melted herby butter. There is no way one can do this with a knife and fork, or remain elegant, so we rolled up our sleeves, dunked with gusto and relaxed for the rest of the adventure.

The second course arrived in little nests of marjoram and wild flower petals. Crispy slim cigars of phyllo pastry filled with cool, nutty humus and fragranced with cumin were the second cutlery-free course. We were getting the hang of the meal, and getting into the spirit of sharing, laughing and delighting in the show that Chef Neill had cooked up, which stimulated not just the sense of sight, but also of smell and taste.

cigars-small

Chickpea cigars

Neill’s third course was called Tuna Taco. While this sounds like an understated name, the course showed off great ingredients, and great ideas. This plated course was delicate and witty, playing on our misconceptions of what Mexican food looks like. The raw, semi-translucent tuna was placed on and inside miniature tacos, next to plump dollops of silky avocado and funky chipotle mayo – no grated cheese or lumpy guacamole in sight! Messy Mexican became modern in the hands of Neill Anthony, and the Hermanuspietersfontein Bartho Sauvignon blanc/ semillion blend, with its smokey minerality was a delicious compliment to the fish. Make no mistake, we all licked our fingers and mopped up every smudge of taste from our plates.

Tuna

Tuna

Yellowtail

Yellowtail

Course number 4 was Cured Yellowtail. This was a triumph of flavours from bold, sharp fish and sweet red onions to brilliantly green yet nutty broad beans and punchy aubergine puree perked up with sumac. I did not think this taste sensation could be beaten, not even by this private chef who was clearly on a roll, and I was torn between tasting each individual flavour independently or together, as a symphony. Springfontein Terroir Selection Chenin Blanc 2012 was the perfect accompaniment.

Plate number 5 was an enticing plate of emerald broccoli puree and a decadently crispy, nutty ever-so-slightly salted sprout of tempura broccoli sprinkled with miso crumbs. The miso crumbs were a knock out, and transformed the green earthy flavours into something exotic and Asian.

broccoli-small

Tempura broccoli

DJTess got a giggle when she said she would match her music to each course, but she seemed to pull off some kind of wonderful magic. Her cool house tunes skipped seamlessly from sounds reminiscent of the pings of underwater submarines to the whirring of wind and keening of whales, all to the rhythm of chic city loft parties.

djtessprins

djtessprins

The next plate arrived looking like a party on a plate. Smoked ham was shredded and served with gently boiled quale eggs, pea puree, jewels of roughly chopped peas, grain mustard and a confetti of pink and white corn flowers. The pork was deeply and decadently smoked and salty, and yet the slightly sour taste of the flowers were a perfect match. Another perfect match was the smooth plummy Walker Bay Amesteca 2015 with its lingering cigar box flavour.

Chef Neill Anthony

Chef Neill Anthony

ham-small

Smoked ham

Course number seven made us sit up and rethink some traditional dishes. Chef Neill served mixed grains which included lentils and barley with mushroom ketchup and parmesan chips, a generous sprinkling of salty grated parmesan and purple flowers. A wonderful nuttiness filled our mouths and noses, and the textures and richness outstripped even the most authentic risotto. And that mushroom ketchup far surpassed tomato ketchup as we know it. Neil explained that mushroom ketchup actually precedes tomato sauces and has partially fallen out of modern consciousness…well, not any more. The mixture of earthy mushroom with acidic vinegar, salt and sugar made this a truly exciting relish to accompany this clever course.

grains-small

Mixed grains

The quail was served like a Jackson Pollock painting on a plate of cobalt blue. Slivers of kolrabi, turnipy in taste, and hazel nuts joined an avalanche of olive oil snow which turned the meaty, almost sweet roasted quail into a heady treat. The bitter celeriac puree, sweet roasted celeriac and sour wild sorrel meant that every taste note was on the plate. And the olive oil snow was as exciting as the first snow fall before Christmas. What a fun dish this was to eat.

quail-small

Quail

harry-pouring-wine-smallThe nineth course was a brainteaser. It looked like a dessert but smelt like baked potatoes. The delicate sea bass and crispy skin which smacked of the minerals of the sea were placed on a light creamy pillow of baked potato puree, spicey tomato fondu, sprinkled with savoury potato skin dust and a bloom of blue cornflowers. Chef Neill had only just begun to show us the diversity of his tricks and kitchen gadgets, and his syphon gun was a show stopper. Springfontein Daredevil Drum Chardonnay Juices Untamed accompanied this magic act perfectly.

sea-bass-small

Sea bass

Chef Neill then served a little surprise called Carrot. This simple plate showed off a sweet and mellow sticky roasted carrot in a carrot and orange sauce with paper thin slices of black radish. This whimsical dish redefined carrot as simultaneously sweet and also savoury, reminiscent of the sweetness of peanut brittle but with a gentle warm spiciness from the radish. It would have been impolite to lick our plates, but everyone found a discreet way to slurp up as much of that delicious golden sauce.

Carrot

Carrot

intercourse-stretch-small

Overlooking Stanford Valley

Course eleven was rich shredded beef cheek, grilled nutty and bitter cauliflower, sweetly roasted onion and a sharp, fiery herbaceous relish of parsley, capers and chilli. The relish cut through the deep indulgence of the beef cheek perfectly and the little wedge of sweet, irony beetroot heightened the taste experience.

beef-cheek-small

Beef cheek

Chef Neill was not yet finished as he charged his syphon gun for the ginger Espuma with honeycomb. This course was a show in itself, served in rock ‘n roll bowls which danced on the table. The cloud of light creamy foam which pulsed with the heat of fresh root ginger, and the sweet shards of honeycomb had everyone speechless with wonder. What a triumph, just when we thought we could not eat another thing.

ginger-pudding-small

Ginger espuma

Next up: almond olive oil cake which was aerated by the syphon gun before being cooked and served with dollops of tart, buttery yellow lemon curd and a caramelised pear. By this stage, guests were requesting extra lashings of the lemon curd, unable to resist the hedonism of the food.

Almond and olive oil cake

Almond and olive oil cake

And finally, the fourteenth course was a perfectly neat square of baked custard served with a sweet and heady nectarine poached in rose geranium syrup and served with fresh flowers and cream. This visually striking course, packed with flavour and scent made a perfect finale to a once-in-a-lifetime experience.

Baked custard

Baked custard

intercourse-view-small

The view from the balcony

Fynbos Distillery grappa

Fynbos Distillery grappa

Sir Robert Stanford Fynbos Distillery brought a selection of grappa-based liqueurs to round off the modern, country chic South African Sunday. The food, wine, music and view made this a series of magical moments stolen out of real life. Harry and Steyn made everyone feel truly welcome in their own home and we all knew exactly what they meant when they said, ‘We know everyone thinks we are crazy, but we like to do crazy things in spectacular places.’ What a perfect day to be able to share with them, Chef Neill Anthony and Jeanae, and what a stellar showcase of local talent and local flavours.

Words by Phil Murray

Chef Neill Anthony

Chef Neill Anthony

Rev up your engines: discover the R326 and the Akkedisberg Pass.

For those of us addicted to roads, roadtripping and stupendous scenery, we’re privileged to be able to enjoy various mountain passes in the Western Cape. It’s total roadcandy.

Driving through a mountain pass carries with it a certain symbolism. More than just the exhilarating sense of freedom that being on the open road evokes, it’s the physical act of passing from one place into another. It’s almost as if the lie of the land echoes the state of your mind… heading towards something new and leaving something else behind…

Picture: Tracks4Africa

Picture: Tracks4Africa

Interestingly enough, there’s the southernmost mountain pass – Akkedisberg – right on our doorstep (R326). The pass is one of the oldest in South Africa, dating back to 1776. Detouring on the R326 to Napier/Bredasdorp/Arniston, the raw features and breath-taking views of the Akkedisberg are simply jaw-dropping!

This small, scenic pass is almost worth planning your entire holiday around, that’s how stunning it is. There is so much to see and do on the R326 and the Akkedisberg Pass. Here are some top tips (just too mention a few. Wording abridged from their websites)…

Picture: Boschrivier Wines

Picture: Boschrivier Wines

Boschrivier Wines
Boschrivier Wines is located on two farms that lie at the foot of the Klein River Mountain range on the R326 near Stanford. The first farm, Remhoogte, hosts the vineyards from which Boschrivier wines are produced and a manor house turned into a wine house/coffee shop that is open to the public for wine tasting.
The manor house on the second farm, Boschkloof, is available for guests to rent. Home to blue cranes, takbokke, fynbos and other wildlife, the Boschkloof manor house makes for a true farm getaway.

Picture: Raka Wines

Picture: Raka Wines

Raka Wines
The Raka brand was named after Piet Dreyer’s black fishing vessel. Piet’s first love has always been the sea. For some 36 years he braved the storms and challenges of the coast, ever in search of the best catch. It is with this same passion that the Dreyer family now pursue the art of winemaking. With the rich blessing of earth and elements, the help of a dedicated workforce, the enthusiasm of winemaker Josef Dreyer and the advantages of a modern gravity flow cellar, Piet Dreyer produces his award-winning Raka wines.

Picture: Stanford Valley Guest Farm

Picture: Stanford Valley Guest Farm

Stanford Valley Guest Farm
Stanford Valley Guest Farm nestles in the valley of the Klein Rivier, 10km outside Stanford village. They offer comfortable accommodation as well as conference facilities. Enjoy upmarket country cuisine, prepared by renowned chef Madre Malan and her team at the Manor House Restaurant whilst soaking in the glorious scenic landscapes.

Picture: Klein River Cheese

Picture: Klein River Cheese

Klein River Cheese
Klein River Farmstead offers an array of exceptional, high-quality and award-winning South African cheeses. The farm is open to the public and you can taste and purchase cheese as well as a variety of gourmet products in The Cheese Shop; enjoy a delicious picnic on the banks of the river; all while the children enjoy the extensive playground or pet and feed the many farm animals.

Picture: White Water Farm

Picture: White Water Farm

White Water Farm
Historic White Water Farm is a welcoming rural haven with magnificent mountain scenery in the Klein River valley. This historical venue is the ideal place to escape – whether it is for a much needed rest, an adventure, a business conference, a wedding or a private retreat. White Water has its own “chapel” as well as restaurant on the premises.

Picture: Blue Gum Country Estate

Picture: Blue Gum Country Estate

Blue Gum Country Estate
Named after the 140-year old Blue Gum tree that grows on our front lawn, the estate is both a working farm dating back to 1839 and a private, family-run guest house. Whether you stay in the old Manor House suites, the more private Mountain View Cottages or our Blue Gum Family Rooms, you’ll discover a tranquil retreat that offers something for everyone from honeymoon couples to solo travellers and large family groups. With this in mind there is also two restaurants on the estate.

Picture: Phillipskop Mountain Reserve

Picture: Phillipskop Mountain Reserve

Phillipskop Mountain Reserve
Unwind, explore and discover at this mountain reserve that occupies the southerly slopes of the Klein River Mountains just to the east of Stanford. They offer spacious chalet-style self-catering cottages, perched on the slopes of the Klein River Mountains with sweeping views across the Overberg, as well as opportunities for guests and day visitors to explore the reserve and discover more as they do… Various hiking trails on offer as well as guided botanical walks.

Picture: Boeredans Cottage

Picture: Boeredans Cottage

Boeredans Cottage
The “Boeredans Cottage” is 2.5 km from the village and is an easy drive for city vehicles. It is also only 30 meters from the Klein River and sleeps 5. The cottage is located on a working farm; sheep, Nguni cattle and Emu’s roam freely and which adds to the farm style atmosphere.

Picture: Walkerbay Estate

Picture: Walkerbay Estate

Walkerbay Estate includes Birkenhead Brewery
This is the first wine and brewing estate in the Southern Hemisphere. Visit their vineyard and winery where they produce Walker Bay Vineyards wines, and enjoy their delicious food and freshly home-brewed beer.

And then it’s so true: here in Stanford, we’re really quite proud of all the cool stuff our village and surrounds has to offer. You’ve heard us wax lyrical about our river, mountains, our wine, our wildlife, our heritage, our cape floral kingdom and just gush in general about Stanford’s natural beauty (not to mention its world-class accommodation, restaurants…)

Just remember the following tip when revving up your engines for a scenic trip:

“Here’s the secret to a good mountain view: leave your camera behind. You’ll never see all the beauty of the landscape through your lens, and when you upload your photos at home you’ll be disappointed in the pale colours which only hint at the gorgeous rock hues you’ve witnessed. Drink the view with your eyes and remember that when you need another look you’ll be better off taking another drive than paging through an album. The lofty mountain heights will be there to enjoy long after your photos fade.”
-Jen Hoyer, Getaway Magazine: October 17, 2012

Picture: Tracks4Africa

Picture: Tracks4Africa

Toodles

Winter Wonder Winelands in Stanford

The Stanford Wine Route was recently launched, and there is no shortage of wines and entertainment on this fantastic little route. There are 8 wine farms on this route, and while they are close enough together to complete in one go, I would really recommend taking more time! I recently took the opportunity to explore the different wine farms on this route to see how they are in winter. Many of the wine farms have wonderful welcoming log fires, pleasant restaurants and spectacular views, and there are lots to do for kids on some of these wonderful farms. I’m certainly not a wine connoisseur, but it was definitely an experience to taste some of the outstanding wines that are made in this region! Here I discuss the estates and what they have to offer in the order in which I visited them over a period of two days.

Boschrivier Wine EstateBoschrivier compile

Set at the foot of the Klein River Mountain range and about 17 km from Stanford on the R326, this picturesque wine estate belongs to Dr NJT De Villiers and his family. The estate bottles between 5 000 and 6 000 bottles per season. 6 Hectares are used for Cabernet, and 3 hectares of Shiraz is grown on some of the finest terroirs in the area. Wine consultant Mike Dobrovic and his able support team ensure that the grapes are always of the highest quality and that Boschrivier is a true competitor in the Overberg wine industry. This relaxing wine farm also provides a restored charming, luxurious 4-bedroom farmhouse with a spacious stoep from where the surrounding vistas can be taken in with a glass of Boschrivier Shiraz, while soaking up the stunning Overberg winter sunset.

What we loved: The small home kitchen provides outstanding toasted sandwiches and is the perfect place to stop for a rest. The shop sells crafts, jams and other produce home made by the local residents, and these are all top notch! The spacious yet cosy farmhouse is the perfect place for a luxurious country winter break with the family.

Raka WinesRaka Wine Farm

About 14 kilometres outside Stanford you will find the statuesque Raka wine estate.  Here, 16 different wines are created from 70 hectares of vines. The farm is a huge 600 hectares but they also plant wheat and other produce here. Piet Dreyer’s first love is the sea, and when he bought this farm he named it after his black fishing vessel. Now, his son, Josef Dreyer, is the winemaker, and he has made some serious inroads in the wine making industry over the last few years. I tasted five of the wines which included the 2 flagship wines – the Bordeaux and the Shiraz. With prizes being awarded and a mention in the Platters 2016 wine guide, these are some of the best wines on the route. The estate itself is picturesque and welcoming, and even though there is no restaurant here, it is possible to purchase a range of snacks and nuts to go with the wine tasting.

What we loved:  The place is beautiful and views of the vineyards nestled in the value are charming. Melanie, the hostess, is super friendly and knowledgeable about the wine and the estate, and her wine tasting was enjoyable and interesting. The wines are also superb!

Walker Bay WineWalker Bay

Walker Bay Wine Estate is situated at the beautiful Birkenhead Brewery, and here I was lucky enough to be given a personal wine tour and tasting by Reinhard Odendaal, the winemaker. In addition to the tasty beer created here at the brewery, they also produce 5 outstanding reds and 3 white wines, and I believe they now have a bubbly in the pipeline, which I’m looking forward to! I found it very interesting to learn how the different wine making methods and the different yeasts they use create exceptional flavours and textures in the wine, and I had a chance to taste wine from the tanks in various stages of maturation. I was fascinated to learn that a Merlot could be stressed or relaxed! Reinhard believes in drinking his Cabernet only after 5 – 6 years, whereas other winemakers tend to sip and sell them earlier. I tend to agree with Reinhard.

What we loved: While the wine is great, you should also do a beer tasting for some exceptional artisanal tastes. Birkenhead has a lovely bar with a huge fireplace – perfect for winter! They also serve a basic bar menu with delicious food which is reasonably priced, and if it is sunny enough it is a pleasure to dine outside to admire the magnificent views while the kids run about.

Springfontein Wine EstateSpringfontein Wine Estate

A wine tasting in Stanford is simply not complete without a visit to Springfontein! Dr Johst Weber started out here with virgin soil in 1994, and realised his dream of creating a wine estate that involved, in his own words, “a combination of nature and human craftsmanship”.  Here, the wine is matured in Hungarian, French or American wood barrels, and the elegant flavours developed here are something to behold. Only 28 hectares of vines are planted, and these grapes are minded and pressed with all the love in the world to create wines that are truly exceptional. Winemaker Tariro Masayiti hails from Zimbabwe and is one of the jewels in Springfontein’s crown – his passion for winemaking is intoxicating and evident in everything he does – and it shows in the bottles produced at this wine estate! Many of the wines are imaginatively titled by Jennifer Weber, the marketing Director and co-owner, and the names echo her and Johst’s love for rock music. Here you can find the ‘Dark Side of the Moon’ and a ‘Whole Lotta Love’ in a bottle!

But Springfontein is not just known for fascinating wines. Springfontein Eats is a gastronomic experience on a grand scale, and if you are a fan of locavore food, with a hint of molecular gastronomy and fascinating imported wines, this is the place to eat! Then there is also the informal Springfontein Barn where they host wine tastings and serve hearty German fare or cheese platters in front of a crackling fire in the cosy, rustic barn. Simply divine for winter!

What we loved: The fine food and wonderful country atmosphere of the Barn is hard to beat on a cold winter’s day. They also have stunning cottages that have been lovingly renovated with all the mod-cons and romantic fireplaces for the perfect winter country break. And the food rocks!

Sir Robert StanfordRobert Stanford

With about 120 hectares of vines, this is one of the biggest wine estates in the Overberg, and is also a biodiversity site. Here you will find 4 Cutters Cove and 2 Sir Robert Stanford wines, and these are created off-site by the expert winemakers at Kleine Zalze Wine Estate. Their market is mainly local, and is a firm favourite amongst visitors and locals alike. Named after Sir Robert Stanford who founded the village of Stanford, this estate has a long history and manages to produce inviting flavours from their excellent terroir. For those who are hungry, their Royal Oke restaurant next to the tasting room is the perfect place to enjoy fabulous family country fare in a stunning setting. There is also plenty of space and a playpark for the kids. The Grappa distillery stokes an interesting range of Grappa and Witblits, and a visit to this wine estate would not be completed without a Stokehouse tasting. At the large gated entrance of the estate you can also find the brightly coloured candy-striped Padstal, a farm stall that stocks everything from biltong to home-made produce, as well as organic vegetables from the estate and locally-grown fruit.

What we loved: This is a great place for kids! Lots of space to run around, a pond, ducks, fish, trampoline, and wonderful food for old and young. Kids can learn to squeeze their own orange juice up the road at Die Padstal. For adults there is a roaring outside fire, a cosy seating area and the Grappa is the Greatest!

Vaalvlei Vaalvlei compile

When the Terblanche family moved here to purchase this small estate in 2005, they quickly realised how special the varied soils on the farm were. As a result they were able to produce some outstanding white and red varietals that are more classic than modern. Vaalvlei, the smallest wine estate on the route, it consists of only 3 hectares, which gives the wine made here a real boutique feel. Only 2000 bottles of white and 3000 bottles of Shiraz are produced by Naas Terblanche, and they are the only wine farm on the route that produces their own version of Port – which is special indeed! The rest of the farm is dedicated to the two cottages and numerous fly fishing dams where guests can angle for bass and trout. Naas is an avid student of frogs and is the resident expert on all the species of frogs that can be found in the area. He also knows practically everything about the endangered Western Leopard Toad and other rare species of Western Cape.

What we loved: The port is exceptional in winter! And do take the time to go through the fascinating presentation about the frogs in the area – it includes clear photos, frog call sounds and lots of interesting information. Kids love it. Vaalvlei has two rustic farm cottages for guests and their pets, and if you are looking for a rural country getaway with some fishing, country vibes and good wine, this is the place to be. In addition to this there is also a wonderful variety of Bonsai trees that are for sale.

Misty Mountainsmisty mountains compile

Set on the R43 between Hermanus and Stanford, Misty Mountains is 46 hectare estate produces about 5 hectares of grapes, and most of the rest is dedicated to olives and also honey. All the reds are created in French Oak barrels, and the rich, mature taste appeals to the huge Chinese market to which most of these are exported. Other wines like the Sauvignon Blanc are very popular with the UK market. Tastings are free and done in a spacious and stylish tasting room/ladies bar by the estate manager Robert Davis, and delicious cheese platters are for sale to go along with the tasting. Winemaker Neil Patterson ensures that all the wines coming from this estate are well balanced and creates a delicious French style Rosé – it is light in colour with a fruity nose, yet divinely dry. They are currently working on producing their first MCC which is very exciting.  You will also find a variety of olives for sale here, and the honey from this estate is out of this world!

What we loved: They create a very unique product called Vino Cotto, which is basically a concentrated grape reduction with the most distinctive flavour! It can be used in savoury or sweet dishes, as a cordial, in cocktails, for marinades and salad dressings, and it is so popular that they simply cannot keep up with demand. Get your hands on a bottle if you can!

Stanford Hills Wine FarmStanford hills compile

Stanford Hills was well known for excellent Jacksons Pinotage which was initially made in small quantities, but since Peter and Jami Kastner bought it, this estate has grown exponentially to produce more award winning stuff. They now make an additional two whites, an excellent rosé, a saucy Shiraz and a firm local favourite – the Veldfire range under the Stanford Hills label. They have also recently come up with the most fabulous MCC, which my friends fondly describe as ‘biscuity’. A tasting here takes place in the Tasting Room, which was initially just a small little tasting area but has exploded over the last 3 years to become one of the most popular eating spots around. It is immensely family friendly, and on cold winter days warm fires provide a cosy atmosphere in the basic but very comfortable restaurant. The magnificent views are very hard to beat, and during the autumn and early winter there are often one or two hand-fed orphan lambs running around, and bottle feeding them brings great joy to any city kid. The outstanding wine, together with great food, happy kids and a warm and welcoming atmosphere makes this one of the best seasonal wine locations. There are also several rustic cottages and a magnificent manor house to choose from for the perfect, romantic midwinter break. And they grow the most awesome Proteas for export and the local market.

What we love: One of the best wine farms around for children during the winter. A well-equipped play park, super hiking trails, horse riding, rowing on the dam, lots of space, great views, kid-friendly menu, good food, roaring fires and great wine all help to keep everyone superbly satisfied. And the very friendly, hands-on hosts and staff are delightful!

The Stanford wine Route is popular all year round, and it is really worth a visit any time you are in the Overberg!

 

 

A Country Fare Christmas

The upcoming Festive Season allows many of Stanford’s restaurants the opportunity to put their best foot forward with innovative Christmas Menus and merry delights. This also highlights what is, viagra 60mg for many Stanford food creators and lovers alike, the philosophy of food itself – from farm to table. Perhaps it’s the setting of the village that lends itself to this attitude – rolling farmlands and vineyards side by side, a quaint historic village boasting weekly fresh produce markets (both Graze Slow Food Café’s Wednesday morning market, and the Saturday morning market on the stoep of the Stanford Hotel are great for weekly greens and delights), and a monthly Stanford Sunset Market that also tickles taste buds.

Many local wine farms are also represented at the market so guests looking to explore the flavours before heading out to the farms can do so on the village green each month. A group of foodies have formed a collective called the Stanford Food Heroes, who work to promote and “increase community access to fresh, sustainably-grown foods.” Members can be spotted at the Saturday Morning Market or contacted via their website.

There is no shortage of restaurants in Stanford – here you have lots of options ranging from a quaint coffee shop to award-winning country restaurants in the middle of ‘suburbia’, or a lazy lunch at one of the nearby vineyards or farm-style restaurants. On the road leading out of Stanford towards the beach you can find a Michelin-star chef’s restaurant, and beyond that, a daytime café on the banks of the Hermanus Lagoon. No matter the location, farm fresh produce, with a small footprint, is top of mind for many of the village’s dining establishments.

Food should be fresh, plentiful and shared at a table with lots of laughter, friends, family and wine. – Jami of The Tasting Room, Stanford Hills

Join the merriment this Christmas with the villagers of Stanford and dine on local cuisine while soaking up the sights and sounds of one of the Overberg’s best-loved villages. Read about Christmas specials HERE.