Stanford Food Heroes in partnership with FoodforUs

February 6, 2018Stanford Tourism

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

Having lunch at Havercroft’s

August 1, 2017Stanford Tourism

If you like the idea of a sitdown Sunday lunch, soaking up winter sunbeams outside in a sunny courtyard, or inside next to the crackling fireplace, then Havercroft’s is the perfect cottage restaurant to be. The simple white-washed walls and cotton table cloths, with unpretentious clay water jugs, and even a bit of peely paint, allow guests to linger and feel quite at home. Innes welcomes guests in her brusque but warm way, throwing a few jokes and witty comments their way to make sure they unwind and loosen their collars. Havercroft’s is about good food, relaxed chatter, loud laughter and warmth, and Innes’ unique brand of humour and sarcasm is meant to put people at ease. She proclaims she is an unwilling waitress but she is attentive and alert, topping up every sipped wine glass and drained water jug. Her anecdotes and impromptu poetry performances make her part of the experience as she works the floor effortlessly.

The chalk board menu is short and simple, but don’t assume that will make your choice any easier. Innes says she has not been able to take the starter of Devilled Lamb Kidneys off the menu in 15 years so we had to try them. The kidneys kickstarted the meal with a clout of red wine and paprika, served on a crispy, savoury rosti of potato and parsley – packed with flavour and a sensory mixture of textures. We also ordered the creamy cauliflower soup which came with nubs of strong blue cheese and buttery cheese straws shaped like paddles, perfect for swirling through the velvety velouté!

The main course was equally difficult to choose so we settled on trying the Chicken Ballotine and the Pork Belly. The chicken was soft and tender, and the stuffing – sweet and savoury with onions, garlic and dates. A pomme dauphine of choux and mashed potato whipped together to form a quenelle was served along with a mustard cream sauce – quite exquisite! The belly of pork was an enormously generous serving, served with nutty lentils, winter veggies, beetroot and apple chutney, and two spears of flawless crackling – a sensory experience.

We were certainly sated after mains but it is not every day one gets to eat Brydon’s food, so we put good manners aside and dived into the chocolate brownie with vanilla ice-cream and nutty brittle sprinkles. It made us sigh with pleasure.

Brydon packs full flavour into every dish. He and Innes work hard and are proud of their cottage restaurant. They share their best food, favourite local wines and their energy with their guests, and the experience of eating at Havercroft’s is an intimate one. People leave with bellies full of great food, and warm chuckles.

By Phil Murray

Quality Rural Education in Stanford

June 30, 2017Stanford Tourism

One would agree that Stanford is one of the most beautiful small towns in the Western Cape. It is also the centre of a diverse farming community that is home to a number of communities. Unfortunately these communities face a host of obstacles including poverty, lack of transport, substance abuse as well as the lack of quality education. All too often, rural schools focus on quantity to keep their heads above water, rather than quality.

Koos and Joanie Smith, founders of the Fynbos Community Foundation

That is where our story starts. Koos Smith started a Fynbos export business on Langverwacht farm on the Papiesvlei/Elim road in 1991. From here, Langverwacht Fynbos grew to the successful business it is today with its head office in the industrial area of Stanford. Soon Koos saw the desperate need of the communities he worked with and there the dream of a rural school with small classes and individual attention was born.

The Fynbos Community Foundation (FCF) was officially registered as an NPO in November 2012. The FCF has developed and implemented the Rural Education SA (RESA) program, to address the educational, social and vocational needs of rural children in South Africa. The ultimate goal is to equip our children to become self-sufficient, well rounded individuals.

Fynbos Career School students learning how to arrange Fynbos centrepieces

The program has successfully been piloted in three schools namely Fynbos Academy and Career school on Langverwacht Farm, Hoopland Academy in the industrial area and Blouvlei Academy and Career School outside Wellington. The schools are all operated by RESA and Joanie, Koos’ wife and experienced educator, visits all three sites every week to provide academic support.

Thriving, vibrant, positive learning environments have been created and will continue to grow from strength to strength. Many lives have been impacted positively as the RESA schools provide a beacon of hope in struggling communities.

In 2017 FCF established two Career Schools for young people between the ages of 14 and 18 years of age where the focus is on both academic and practical development. This is a 4 year course where learners are enabled to qualify in preparation for entering the employment market, or equipped to engage in entrepreneurial activity.

Grade R learner, Marihano Jacobs, enjoying his lunch of spaghetti bolognese

The RESA programme caters for transport with 4 busses to and from school, provides nutritious breakfast and lunch and most importantly, provides rich and individualised educational, cultural and sporting instruction and assistance, in the lives of our children.

If you have time to spare and a willing heart to serve then please do get in touch with us as we would love to hear from you. You can find our head office in Centro Jardim next to Spar in Victoria Street. Pop in for a quick hello or book a visit to one or more of our schools.

Alternatively, email Elizabeth at elizabeth@ruraleducationsa.com

Winter Long Table at Beloftebos

June 8, 2017Stanford Tourism

The Winter Long Table and Wine Pairing at Beloftebos was a magical night that saw 150 guests seated under twinkling lights, enjoying an elegant meal that was full of surprises. The rain beat down on the soft top of the ivory bedouin tent while the wind battered the wall of glass windows reminiscent of London’s Crystal Palace at the turn of the last century. Sparks flew from crackling braziers creating a natural fireworks display in oak tree garden, and inside, guests were toasty and relaxed, warmed by the enormous fireplace, gas heaters and smooth local wines.

Chef Corneli pulled out all the stops as guests were greeted at sundown with glasses of Hermanuspietersfontein Bloos, Raka Sauvignon Blanc and trays of canapes around the braziers. Smoked salmon served on cucumber discs, bobotie springrolls, and amuse bouches of braised beef got the juices flowing before guests were invited inside to a table cleverly laid with bite-sized roosterkoek, Klein River cheeses, local honey and preserves.

Three long tables of raw sanded wood were simply set with an array of simple vases and fynbos, and guests slowly found their way to their places, each lovingly labelled by hand with a simple sprig of rosemary. Andries de Villiers welcomed everyone in his warm, relaxed and cheerful manner, thanking his wife and the close family team at Beloftebos. The local Stanford Mill cut all the local wood for the venue renovation, while Grant Anderson helped with the architectural drawings. Beloftebos is now an all-weather venue which can comfortably accommodate weddings, conferences, and parties all year round.

And you feel like family when you go to Beloftebos. The venue and decor has captured country chic at its best without any rustic stumblings and rusty excuses. The sense of simplicity and beauty is visible everywhere from the outdoor and indoor lighting and garden pathways, to the bathrooms. The warm easy smiles and laughter of the staff, and comfortable couches put everyone at ease. The band played an excellent line-up of fresh covers, and the vocals and harmonica added quality to the two guitars.

Four courses which cleverly mixed salty, sweet and savoury tastes of modern South African cuisine showed off the wines, grown by neighbours and friends of the de Villiers family, Hermanuspieterfontein and Raka. The guinea fowl risotto was a first for many, while the orange and ginger glazed and roasted patats were a triumph in themselves. The snoek samoosas would have impressed Marco Pierre White himself, but Chef Corneli had one more surprise for everyone after the 4th plated course. Wooden boards laden with little espresso cups of Crème brûlée with glazed oranges and chocolate brownies were set down the middle of the tables and completely stole the show!

The Winter Long Table and Wine Pairing was an utterly delightful evening filled with sensory spoils. Beloftebos is the perfect venue for all seasons.

by Phil Murray

Visit the Grootbos Foundation

May 23, 2017Stanford Tourism

Stanford is fortunate to be a mere 10km from Grootbos, an astonishingly beautiful guest lodge that reclines discreetly on the fynbos slopes above the Walker Bay Whale Sanctuary. Built from earthy materials like stone and wood, with huge glass windows to maximize views, Grootbos blends into its natural surroundings. Winding pathways curl through ancient milkwood groves, and bright and smiling staff welcome visitors to Forest Lodge and Garden Lodge, two halves of the same destination. Grootbos is also the home of the Grootbos Foundation which is a non-profit organisation fully committed to empowering and uplifting local people by developing sustainable livelihoods through ecotourism, enterprise development, sports development and education. Everyone benefits.

Greener futures for all through learning and growing

From the staff and students at the Green Futures Programme, to the children on the sports fields in Gansbaai, Stanford and Hermanus, to families in Masakane, Gansbaai who have access to a community garden where they can grow and then sell fresh produce, the Foundation is committed to giving back. The Foundation creates jobs, and teaches people sustainability in a world which is only gradually beginning to consider introspection regarding our consumerism. The Grootbos Foundation offers in-house training with certifications in eco-tourism, with the emphasis being on preserving and even expanding the indigenous flora and fauna of our surroundings. One team is working on linking the pristine fynbos nodes in a continuous corridor from the Walker Bay Conservancy all the way to the Agulhas Plains and the Southernmost Tip of Africa. This will not only create jobs and preserve nature, but it will create an experience for visitors to travel, and will improve the knowledge of locals and farmers so that farming and livelihoods can become more sustainable and successful in the future.

A Grootbos Foundation Project: The Community Garden in Gansbaai where people can plant and tend their own allotments, growing food for their families and for sale.

The team at the Grootbos Foundation dreams big, and it puts its money where its mouth is. No plastic or straws are permitted on the property which now bottles underground spring water in glass reusable bottles for lodge guests. The nursery is full of cuttings and seedlings lovingly borrowed from nature. Volunteers and students help coach sport at local schools wherever they are invited, including the Stanford Canoe Development Academy. The general optimism and enthusiasm of everyone at the Grootbos Foundation is inspiring.

Grootbos herbarium filled with every plant species found at Grootbos

Michael Lutzeyer, owner of Grootbos Private Nature Reserve, believes that everyone can grow food, anywhere, and his passion for fynbos and conservation is evident everywhere. The Grootbos Foundation is prolific in the work they do to help people in this region. Their imagination and generosity knows no bounds – all we need to do is to take their hands and walk with them on this amazing eco-tourism conservation journey. This is exactly what Stanford Tourism and Business intends to do.

View from Grootbos

By Phil Murray

Lunch with Neill Anthony

December 1, 2016Stanford Tourism

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.

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.

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.

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

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.

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

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

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.

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

The 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

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

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

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 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

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

The view from the balcony

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

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

November 18, 2016Stanford Tourism

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

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

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

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

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

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

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

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

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

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

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

Toodles

Stanford Retail Therapy – with a Difference!

October 14, 2016Stanford Tourism

Choosing a favourite pass-time in Stanford is surely impossible because you are spoiled for choice with all the world-class attractions right on our doorstep.

However, one of my favourites is to indulge in retail therapy – with a difference! Simply taking a walk through Stanford village in search of delightful and interesting antique shops, galleries and gift stores where you can browse and buy. And then it’s so true…

“We don’t mind if antiques is old and chippy, we don’t care if it is faded, rusty or worn, we simply love the story behind it, the history within it and the patina on it!”

-Anon

And whilst browsing, I always ask myself…is it Vintage, Antique, Retro…or is it just out of style? When you buy something how do you know if it’s vintage? Or just someone’s old clothes that went out of style, like the chunky square toed heels your mom used to wear in the 90’s? What is the difference?

Some shop-owner even told me once that cars only need to be 25 years old to be considered antiques – I was stunned because according to that definition I am already an antique!

The words antique, retro, and vintage still leave collectors in open combat as their meanings and their proper use. Our language is ever changing, and we continue to redefine words and use them in different ways.

As per a resident Stanfordian, modern conversation has attributed these definitions to the following words:
Antique. Something that is really old, dusty, possibly made of carved wood… maybe it came from your grandma’s parents attic or basement. My niece equates antique with old and ugly, i.e. “That dress is practically an antique!”…but vintage is old and totally adorable…or “totes amazeballs.”
Vintage. Old but cute enough to charge double the price for it. Usually nostalgic in some way or could be useful as a movie prop.
Retro. Either something that is in the style of something from the past and its brand new or it’s something that is outdated and coming back into style.

As you can see the above definitions is totally inconclusive. Easily interchangeable in common conversation their true meanings have been lost except when we look in the dictionary.

But although antique or vintage or retro…if you love it and you like the excitement of taking something old and giving it a new life – then look forward to happy hunting days in Stanford village.

A few useful tips for Antique & Collectibles Hunting

Trust your gut

If something calls out to you, don’t ignore it. Often if you decide to wait on purchasing an item, someone will beat you to it. Don’t risk the chance of letting something you really love slip away from you. If you’re not entirely sure, write down the booth number and come back to it later.

Value the structure over the colour

When looking at things like chairs or tables, remember that they can be reupholstered or repainted. The shape, engravings, and style are more important than the colour. Try to imagine the chair you’re looking at with a fresh coat of paint and new fabric. Sometimes an ugly chair just needs a little work to be perfect.

Picture the piece in your home

Sometimes it’s hard to visualize what a furniture item will look like when it’s not surrounded by an odd assortment of flea market goods. When looking at your potential new chair or armoire, try to imagine it sitting in your living room. The piece of furniture’s potential might be hidden when it’s surrounded by rusty buttons and old baseball cards.

Browsing or buying in Stanford – you will love all the vintage and antique things that spark nostalgia. Several collectors of decades and promoters of antiques is on offer in Stanford village. They are time travellers, hunters of history and builders of memories. Come see for yourself and happy hunting folks!

Toodles

Shops to visit in Stanford: *Stanford Trading Store *Stanford Upcycle *TAT Antiques & Vintage Décor*De Kleine Rivers Valey House *The New Junk Shop

Photos: #stanfordcountrycottages

Amazingly Awesome Things about the Stanford History

August 4, 2016Stanford Tourism

“If you don’t know history, then you don’t know anything.

You are a leaf that doesn’t know it is part of a tree. ”
― Michael Crichton

I recently joined the Hermanus Historical Society on a Historical Stanford on Foot Tour. It was an absolute source of delight to me. And no, it does not make me feel old. It makes me feel special to be living in history that others will one day read about.

There’s a particular joy, for me at least, to rummage through articles, books, websites and more to cure my need for more information on history and heritage. And only like-minded people who have the same interests as myself will connect with me on that point.

And further reading brought me to the following amazingly awesome things about Stanford that I never knew about:

Charming Architecture

The original layout of Stanford dates to 1857 when De Kleine Rivier Valey Farm was subdivided into a typical rural village layout: a simple orthogonal (right-angled) grid with large erven and a central public square. This simple layout remains today.

Stanford’s architectural styles range from the late 1700s to the early 1900s, and include the following: the simple cottage; the Victorian barn (simple or adapted, and thatched); and the eclectic villa or gabled house (either Victorian or Cape Dutch Revival).

Stanford Architecture (Photo Credit: Stanford Conservation Trust)

Did you know?

In 1919 a municipality was formed in response to a threat to the village’s water supply. The village received its water from “Die Oog”, a freshwater spring issuing 1 250 000 gallons (4,7 million litres) of water daily on the farm Oogbosch of Hendrik Taljaard, who lived in Caledon Street where he grew grapes for the making of wine and for distilling witblits. When Halley Moore heard that Taljaard was planning to sell Oogbosch to a certain Mr Swart from Uilenkraal, he realized that something had to be done to retain the town’s water supply. A municipality was formed, Halley was elected mayor and Oogbosch with its spring was bought for £2 000.

Born an Anglican

St Thomas Anglican Church proudly sits on the corner of Stanford’s heart – the commonage, or the “market square” as it is referred to by Stanford residents. It is the oldest church in Stanford and was built around 1880. The small building next to the church served as the St Thomas Mission School. By 1914 the school had two classrooms and more space was needed. In 1939 the school was moved to the present site of Die Bron primary school in Stanford South. The building was still used as two classrooms for Sub A & B until 1983.

St. Thomas Anglican Church, Stanford
(Photo Credit: Stanfordinfo.co.za)

A long juicy tale

The Long House in Queen Victoria Street was purchased by Michael Walsh in 1903, and he converted the original cowshed into a house. Mr Walsh’s parrot, kept on the front stoep, would often bring a passing horse-cart to an abrupt halt with his shrill, “Hokaai!”

Birkenhead survivors at De Kleine Rivers Valey house

The farmhouse on de Kleine River Valey was built by Christoffel Brand in the late 1700s. Lady Ann Barnard stayed here in 1798 when she conducted her tour from Cape Town to the interior. The house belonged to, among others, Sir Robert Stanford who leased the farm to another British officer, Captain Thomas Smales. Ensign GA Lucas, one of the survivors of the troopship Birkenhead which was wrecked off Danger Point in February 1852, in a letter to his father from “Smails farm on the Kleyne River”, said that he could “never say enough of the kindness…where they were put up and cared for. Had I been their own son better care could not have been taken of me. Twice a day I was put into a hot bath and then rubbed with coconut oil…”

De Kleine Rivers Valey House
(Photo Credit: Portrait of a Village)

Alan Bennett of the ‘History Boys’ sums my curious nature up beautifully:

“The best moments in reading are when you come across something – a thought, a feeling, a way of looking at things – which you had thought special and particular to you. Now here it is, set down by someone else, a person you have never met, someone even who is long dead. And it is as if a hand has come out and taken yours.”

Toodles

#stanfordheritage #overberghistory #visitstanford #capewhalecoast

Sources: Stanford Conservation Trust; A portrait of a Village by Annalize Mouton

Winter Wonder Winelands in Stanford

July 1, 2016Stanford Tourism

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 Estate

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 Wines

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 Wine

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 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 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

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 Mountains

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 Farm

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!

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