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MARCH 2015 HERMANUS/HELDERBERG/STELLENBOSCH F Fa ab b! ! F Fa ab b! ! Eating for a good cause 3 Rock art rediscovered 2 Rock art rediscovered 2 Rock art rediscovered 2 Hermanus Hermanus Established 1949 District MAIL HEARTBEAT OF THE HELDERBERG Eikestad NUUS NUUS NET VIR JOU Easter activities and treats 5 Easter activities and treats 5

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Page 1: Fabxf 20150326

MARCH 2015 HERMANUS/HELDERBERG/STELLENBOSCH

FFaabb!!FFaabb!!

Eating fora goodcause

3

Rock art

rediscovered 2

Rock art

rediscovered 2

Rock art

rediscovered 2

HermanusHermanus

Esta

blish

ed

19

49

DistrictMAILHEARTBEAT OF THE HELDERBERG

Eikestad

NU

US

NUUS NET VIR JOU

Easter

activities

and treats 5

Easter

activities

and treats 5

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On the R43

between Stanford and Gansbaai.

Phone Georges on 082 901 7650

[email protected]

www.bella.co.za

Restaurant with 180° views

over Walker Bay.

Cosmopolitan cuisine, fully licensed.

Open for Lunch and dinner every day,(except Wednesday)

Panorama Restaurant

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) The Breede MTB @ Breërivier PrimarySchool will offer riders a race with a differ-ence: A 17 km night ride on 10 April beforethe real riding starts on 11 April with a46 km, 30 km, 17 km and 5 km option. TheBreedekloof is known for its scenic beautyand country hospitality, making the racea great reason to make a relaxing weekendof it.Formore information, go towww.bree-dekloof.com.

) The Taste of Cape Town offers you achance to experience 10 of the City’s bestrestaurant offerings at the GreenpointCricket Club from 10 to 12 April.Find out more at tasteofcapetown.com.) The inaugural Franschhoek Wedding

Showcase takes place on 18 April. This isthe perfect showcase for all romantics atheart to make their dreams a reality.And what more beautiful a setting for a

wedding than the picturesqueFranschhoek Valley!The showcase will be open between 10:00

and 17:00 and entry costs R80 per person.Tickets are available from www.webtick-ets.co.za or on the day at Le FranschhoekHotel & Spa.

) The popular Barrels & Beards Festivaltakes place in Bot River on 17 and 18 April.Wine, bear and beards will be the order ofthe day.Vistit botrivierwines.com formore infor-

mation.

) Get down to theKlein Libertas Theatreon 18 April for the first Stellenbosch CraftBeer Festival. The festival will be featuring12 unique craft breweries from Stellen-bosch and surrounds. There will be enter-tainment by the likes of Gerald Clarke andMean Black Mamba, as well as lots of foodstalls.Tickets are pre-sold at R50 at www.quick-

et.co.za or R70 at the entrance. Doors openat 11:00 and close at 23:00.

) Wine, treats and great entertainmentwill be on offer at the Constantia Wine andFood Festival from 17 to 19 April. Ticketscost R160 and are available at webtick-ets.co.za or at the entrance.Visit constantiafoodandwine.co.za for

more information.) The inaugural Gravel and Grape 3-day

MTB Challenge takes place from 25 to 27April in the Breedekloof near Rawsonville.The race itself takes place over a total of207 km in a clover leaf format, with eachday starting and ending at ATKV GoudiniSpa.Each day’s route has a nice variety of sin-

gle track and climbs.To make this a true family experience,

Goudini Spa will offer a family programmeof events and activities to keep everyoneentertained during the weekend.For more information, and to enter, go

to www.gravelandgrape.com.

Get down to the Klein Libertas Theatre on 18 April for the first Stellenbosch Craft Beer Festi­val.

FFababulous Eventsulous Events

Aunique set of rockart paintings on theLourensford property was recentlyrediscovered on the banks of the Sneeu-kop River.

Althoughhistoric documentation indeedmentions the exact location, the paintingswere unknownuntil Koos Jordaan,manag-er of Lourensford, rediscovered the rockpaintings in December 2014.He was accompanied by archeologist, Dr

Janette Deacon, Mary Leslie (who is acouncil member of Heritage Western Capeand chairperson of their archaeology andpalaeontology permit committee) andCPUT student Sally Reece in January todocument the rock paintings.In her report, Deacon describes the rock

paintings that consist of two clusters of reddots made with a finger. The upper clusterconsists of two sets of six dots. The secondconsists of four sets of horizontal dots andtwostrings thathangdownfromthem,witha total of 48 dots.“It is possible that a third set, now barely

visible, was at the bottom right of the sec-ond set,” the report reads.It is believed that the paintings were

made by theKhoeKhoe herderswhomovedinto this region around 2 000 years ago.They introduced earthenware pottery anddomesticated sheep – and later cattle –gradually displacing the hunter-gatherersor employing them as herdsmen.According to Deacon, there are several

similar rock paintings consisting of fingerdots that have been found in the south-western Cape.What makes this discovery unique is the

location, says Deacon.“There are very few rockpaintingsites in thevicini-ty of Cape Town and al-though this one wasknown in the first half ofthe 20th century, knowl-edge of its exact positionhad faded.”Deacon says she felt im-

mensely relieved whenshe saw the paintings forthe first time because thepaintings had not beendamaged. “Sadly, most ofthe damage to rock art isthe result of human inter-ference, not natural weathering.”As to the meaning of the rock art paint-

ings, Deacon says there are several theo-ries.She says some suggest that the painters

were counting something. “But there is noconsistency in the numbers of dots clus-tered together.”Others believe they represent the flashes

of light that people see when they go intotrance to speak with ancestral spirits ormake rain. According to Deacon, Dr Jer-emy Hollmann recently made a persuasivecase for linking them and other patternsto the initiation ceremony for girls prac-tised by several KhoeKhoe groups, such asthe Nama, Griqua and Korana.

An enhancement of the rock paintings tohighlight the artificial colour of the paint anddistinguish it from natural red stains in therock.

Two clusters of finger dots, one above the other, are clearly seen in the rediscovered rock paintings.

Lourensford’s forgottenrockart rediscovered

A lucky reader can win one of thesebeautifully hand­crafted bunnies madewith love by Debbie Germishuys ofWoo Design.SMS the word EASTER, fol­lowed by your name, to 34421 byThursday 2 April. SMSes cost R1,50.Contact Debbie on 079 017 5792 oremail [email protected] toview her handmade items.

Winabunny!Winabunny!

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BRACKENFELL

UNITS K3-K5,Okavango Junction, Kenwil DrTel: 021 981 0528

MAITLAND

UNIT 2, CLOVER LEAF INDUSTRIAL PARK79, 8th Ave, KensingtonTel: 021 593 6307

RETREAT / TOKAI

UNIT 1B6 Honeywell RoadTel: 021 701 2101

FOR EVERY OCCASION…FOR EVERY CELEBRATION.

CandleFACTORY SHOPTH

E

FACTORY OUTLET AND WHOLESALER

[email protected]

WISHING YOU & YOUR FAMILY

A HAPPY EASTER & PASSOVER!

We’re closed public holidaysTHOPEN SAT, 4 APRIL ‘15

TH

SUPPORT EARTH HOUR 28 MARCH

8:30PM - 9:30PM

FFFEEE-FE260315

Primedining for thegoodofallIf eating delectable foodwith a conscienceis one of your great joys in life, then theImibala Restaurant in Bright Street, Som-erset West may be well worth a visit.

The Imibala Restaurant was relaunched inMarch and offers locally sourced food. Whatmakes this restaurant unique is that all pro-ceeds go towards a reputable charity thatmakes a real difference to the quality of manypeople’s lives.

With the wonderfully talented chef, NicoleDupper at the helm, Imibala offers a qualitydining experience.Dupperpreviouslyworkedat renowned restaurants including Bush-man’s Kloof, Bartholomeus Klip Farmhouseand Casa Labia.

Imibala focuses on fresh and seasonal ingre-dients harvested from local farms and devel-oped into classic and contemporary fare,which Dupper then produces as beautifullypresented, well-priced dishes.

Themenuoffers everything frommouthwa-tering sandwiches, sirloin with caramelisedonion, roasted tomato, tovegetarian itemsanda selection of salads, seafood, chicken and redmeat choices, specialising in lamb brought toher from the Karoo.

The caramelised onion, spinach and bluecheese tart is a favourite as is the aubergineparmigiano – but the layered smoked salmonand avo topped with trout caviar and grilledlamb loin salad with roasted eggplant, feta,

mint and tzatsiki are both sell-out dishes.The beauty of the Imibala Restaurant and

Gallery is that they are both commercial ven-tures and also the source of valuable incomefor the Imibala Trust, one of the most innova-tive social reinvestment vehicles of its kind.TheTrustbringsopportunitytotheyoungpeo-ple of the area and also integrates them intothe mainstream culture through mentoringand training.

Imibala,which is theXhosaword for colour,is a cultural cornerstone of SomersetWestandoffersawholespectrumof extra mural activities andtraining for children,from art classes toXhosa language les-sons, IT classesmodern and tra-ditional dancesessions, pot-tery and dra-ma classes.

The ImibalaGallery nextdoor to the res-taurant hosts theworks of both well-known and up andcoming artists, some ofwhom have been tutored atthe Trust’s Creative Arts Centre.The restaurant and gallery are on course

to make an even greater contribution to thecommunity activities through even greaterparticipation from the people of SomersetWest and surrounds, hopefully to be joined bypatrons in Cape Town, the Boland and every-where between. Imibala serves delicious allday breakfasts, lunch and teas, it will be openfor dinner from May 2015. It is also availablefor functions, book launches and other cele-brations.

Nicole Dupper, chef at the newly launched Imibala Restaurant.

Imibala Restaurant offers an elegant yet relaxed setting and a world­class dining experience.

Roasted baby beetroot and goatcheese with toasted seeds and yellowpepper dressing salad.

About theImibala TrustThe Imibala Trust in Somerset Westhas been providing school uniforms tochildren whose parents cannot affordthese items for more than a decade.

Many children find themselves incircumstances where even the basicresources required to participate inthe school system – like uniforms,shoes,aschoolbag, stationeryandrainjackets – are just not available to them.With high unemployment and socialills still very much a part of urban life,the children without basic necessitiesfeel ostracised, ashamed and isolated.

The transformation of the childrenwhen they come to the Imibala officesto be kitted out is simply amazing, saysAnn Wallis-Brown, marketing manag-er of the Imibala Trust.

“Colourfulbadgesonanoraks, smartshoes and personal toiletries are itemsthey have previously only dreamt ofhaving and feelings are warmly ex-pressed in the personal thank you let-ter each child writes to their sponsorbefore returning home."

In addition to the School UniformProgramme, Imibala Trust also runsa thriving Creative Arts Department,which runs after-school arts classes atthe Imibala Trust offices. The much-anticipated drama classes, musicclasses andpotterywill also start soon.

Skilled volunteers run a GATEprogramme (Gifted and Talented Edu-cation) for those who have been identi-fied as promising academically-in-clined children. With strong supportfrom the University of Cape Town’sEducation Department, experiencedpractitioners run life orientationclasses, chess and extra-mural visits.

Imibala Trust has a 20-station com-puter laboratory to assist children todevelop their mathematical skillsthrough online learning and experi-

Familiarity with a personalcomputer is far removed from

many of the children’s skillsets, so simple computer

literacy classes arebuilt into the learn-ing experience.

“This is a veryunique model andweare immenselyproud that 2015sees the com-mencement of a

whole new Imibalaexperience,” Wallis-

Brown said.

Imibala,which is theXhosaword for colour,is a cultural cornerstone of SomersetWestandoffersawholespectrumof extra mural activities andtraining for children,from art classes toXhosa language les-sons, IT classesmodern and tra-ditional dancesessions, pot-tery and dra-

The ImibalaGallery nextdoor to the res-taurant hosts theworks of both well-known and up andcoming artists, some ofwhom have been tutored atthe Trust’s Creative Arts Centre.The restaurant and gallery are on course

brations.

Roasted baby beetroot and goatcheese with toasted seeds and yellowpepper dressing salad.

develop their mathematical skillsthrough online learning and experi-menting.

Familiarity with a personalcomputer is far removed from

many of the children’s skillsets, so simple computer

literacy classes arebuilt into the learn-ing experience.

unique model and

proud that 2015sees the com-mencement of a

whole new Imibalaexperience,” Wallis-

Brown said.

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The newest must-visit spot in theWestern Cape is definitely the Lour-ensford Harvest Market, which is sit-uated on the Lourensford Estate inSomerset West.

Thecombinationof thisrenownedandscenicwineestatewith therusticsophis-tication of a quality market, is exactlywhat makes this a destination and notjust your average market.TheLourensfordHarvestMarket only

opened in October last year and is al-ready rated #4 on Cape Town’s InsideGuide.The 76 stall spaces in the custom-built

market space are all filled with a familyof amazing vendors.“We pride ourselves on a vast variety

of fresh produce, delectable food and awonderful array of art and handmadegoodies.Youwill only find thebestquali-ty goods around here,” says MandieDreyer, marketingmanager at Lourens-ford Wine Estate.Themarket trades every Sunday from

10:00 to 15:00 and invites young and oldto come and get a slice of the good life.The Lourensford Harvest Market of-

fers something for everyone – whetheryouwant to eat lunch or shop for uniqueproducts, or if you just feel like a lazySunday afternoon under the majesticoaks sipping on ice-cold estate wine.You can even bring the whole family

for a jolly outing as there is a variety ofchildren’s entertainment and livemusicevery week. And don’t forget about thehome-brewed craft beer from Abru orthe art gallery next door.Entrance is free and doggies and cy-

clists are most welcome too. Don’t missout on the one-of-a-kind LourensfordHarvest Market.

The Lourensford Harvest Market offers a variety of familyand kids activities.

It’s all aboutfresh produceand qualityproducts atthe Lourens­ford HarvestMarket.

LocalmarketisamongCape top five

fresh produce

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LookingforsomethingtodooverEaster?And you like the wild outdoors? Well,why not join the mountain bike crowdsand two hikes under the full moon?

Dirtopia is presenting two Easter fullmoon hikes on Delevera farm to experiencethe sunset on Friday 3 April (18:10) and onSaturday 4 April at 18:42. You arrive at 16:30and then tackle the 9,75 km leisure walk tothe Klapmutskop and enjoy a picnic, whichcan be pre-ordered at the venue.

Make sure to bring something warm towear after dark as well as a torch – thereare also a selection of torches available atthe Trail Centre. Wear hiking shoes as youwill be climbing a mountain. These aremarked trails and the circle route is 9,75 kmin length. The cost is R65 per adult and R25per child.

Bookings are essential as these hikes arevery popular. Call 021 884 4752 for bookings.

If hiking is not for you, you can alwaysjoin the Easter mountain bike enduro atWelvanpas, Wellington. These endure ridesopen at 08:00 on 4 and 5 April and are a funconcept. Mountain bike riders are timed on-ly on certain sections, called special stages.Riding in neutral zones to the next startmakes it a very social event, especially atthe refreshment station where everyone re-groups. The atmosphere is relaxed with norush anywhere, except when you gun it be-tween check points!

If you want to be officially timed, you need

an Amarider Trail Tag at R100 or you cantake a yearly Amarider membership ofR225 and a tag is included. The entry feeis R275 for non-members and R250 for Ama-rider members for one day. Only pre-en-tries are accepted.If you are into enduro sports, join theEaster mountain bike event at Welvan­pas in Wellington.

The view of Cape Town and Table Mountain from the Klapmuts full moon hike.

take a yearly Amarider membership of

Easteractivitiesunderafullmoononeofyourfunoptions

A modern twist for atasty Easter snack

If you are looking for a delicious Easter snack with tradi-tional elements and a new modern twist, try this easyrecipe that is sure to please the entire family.Ingredients:K Four hot cross bunsK 125ml Ricotta or creme fraîcheK Two peaches, sliced and roastedK 30 ml honeyMethod:Cut all the buns in half and toast the buns until crispy

on the outside but still soft and hot on the inside.Top with a spoon full of Ricotta or creme fraîche. Add

the peaches to the top and drizzle with honey. And voilà!A fresh and tasty Easter treat.

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TIEN JAAR-VIERING: Die Waterkloofwynoes het ‘n besondersemylpaal vir Waterkloof Wynlandgoed ingehou en hierdie biodina­miese wynplaas aan die buitewyke van Somerset­Wes vier vanjaar‘n dekade van gehalte­wynmaak in harmonie met die natuur, omelegante wyne met lewenskrag, uniekheid en volhoubaarheid te pro­duseer. Die wingerde wat nou voordeel trek uit biodinamiese boer­derypraktyke – dus sonder die gebruik van chemiese plaag­ en on­kruiddoders, bestrydingsmiddels en kunsmis – is baie gesonder ensiektebestand as tien jaar tevore. Dit, plus opsetlike kleiner oesop­brengste, het bygedra tot ‘n geweldige verbetering in die gehaltevan Waterkloof se druiwe. Waterkloof produseer tans vier wynversa­melings: die vlagskip Waterkloof­reeks wat tans slegs uit ‘n Sauvig­non Blanc bestaan; die Circle of Life rooi­ en witwyn duo; die ele­gante, terrein­spesifieke Circumstance­reeks en sy Seriously Coolreeks, wat uit ‘n komkommerkoel Cinsaut en Chenin Blanc bestaan.

Profitability remains a challenge despite20-year high for domestic wine salesThe 2015 South African wine grapeharvest shows great promise and do-mestic wine sales are the highest in20years.However,exportsandprofit-ability of wine producers and cellarsremain challenging.

This according to the managing di-rector of VinPro, Rico Basson. Vin-Pro is the representative organisa-tion of close to 3 500 South Africanwine producers and cellars.

Bassonspokeatawineandfruit in-dustry update, presented by the Min-ister of Economic Opportunities inthe Western Cape, Alan Winde at DeGrendel Wine Estate.

The current harvest year marksthethirdseasoninarowinwhichtheSouthAfricanwineindustryrealiseda large wine grape crop. Although itwill be slightly smaller (close to 3%)than the record harvest in 2014, wine-makers and viticulturists laud the2015 harvest as one of remarkablequality throughout the cultivar spec-trum.

It is expected that the total winegrape harvest will have reached cel-lars by the end of March. The harvestkickedoff twoweeksearlierthannor-mal, partly due to a warmer August,

followed by a very dry and hot sum-mer which sped up ripening.

The South African wine industryon average harvests close to 1,5 mil-lion tons of wine grapes, of which anestimated900millionlitresofnaturalwine is produced. Exports represent55% of natural wine sales, with 45%sold locally.

At the end of 2014, the local winesales volume was at the highest levelin 20 years. The 353 million litres ofnaturalwinesalesrepresenteda7,3%growth from 2013. This growth waslargely driven by bag-in-box packag-ing (17,4%),whichrepresentsclose to29% of total local sales. Wine sales in750 ml glass bottles, which represent30%of the localmarket, grewby11%.

“We are excited about the goodgrowth in local wine sales. Some ofthefactorsthatcontributedtothis,in-clude a strong focus on wine tourismin the Western Cape, marketingalignment in the past few years, aswell as a growing middle class trad-ing up to branded goods.”

The export market remains chal-lenging, with EU countries beingSouth Africa’s main export market.“Therecessionaryslumpandsurplus

product in certain categories still hasan effect on sales in these countries;however we are seeing stable growthin the UK.”

Wine exports to China have risensharply from 5,7 million litres in 2013to just more than 8,7 million litres atthe end of 2014 – the majority beingpackaged wine. Africa is also a keyfocus area for wine export growth,with an increase in infrastructure in-vestment aiding access.

“The growth in domestic sales andpromising wine harvest are definite-ly worth celebrating. However, theindustry and its producers and cel-lars still face some key challenges toprofitability.”

Emphasising the importance ofethical trade in the wine industry,Basson said that 60% of all Fairtradeaccredited wine sold in the world isfrom South Africa.

Wieta (Agricultural Ethical TradeInitiative of SA) now stands at closeto 1 300 wine producer and cellarmembers, with a strong growth in ac-creditation volumes to the currentclose to 26% of the total wine grapeharvest (around 400 000 tons) beingethically accredited.

Beleef rooibos inmeeras ’nkoppie teeRooibos-aanhangers gaan dié egSuid-Afrikaans geur niemeer netin hul teekoppies aantref nie,maar in eenvanons land se andergunsteling-drankies – wyn.

Deur middel van Red Dawn IP Hol-

dings(Pty)Ltd,hetAudaciaWinesenKWV ’n revolusionêre manier gepa-tenteer om wyn en ander alkoholiesedrank met fynbosmateriaal te produ-seer.

Trevor Strydom, Red Dawn-direk-teur en eienaar van Audacia Wines,sê hy het in 2011 ’n eureka-oomblikgehad wat tot dié innoverende patentgelei het.

“Ons patent dek die maak van allewyn-, bier- en siderprodukte waarbyrooibos- en heuningbos-plantmateri-aal tydens vervaardiging bygevoegword. Ons het ook onder meer Rooi-bos Wine, Rooibos Beer en RooibosCider gehandelsmerk.

“Hierdieplaaslikepatentgaanbin-nekort geteken word wat beteken datgeen ander Suid-Afrikaanse entiteitrooibos of heuningbos of hul bypro-dukte in enige stadium van alkoho-liese drankproduksie wettiglik vol-gens die gepatenteerde proses maggebruik nie, tensy dit onder ’n lisen-sie wat deur ons toegeken is, gedoenword.

Volgens Strydom het Red Dawndrie spesifieke doelwitte met dié pa-tent. Een van hulle sal wynliefheb-bers wat vir sulfate allergies is, baiegelukkig maak.

“Eerstens streef ons daarna om dieonnodige sintetiese preserveermid-dels wat gewoonlik by alkoholiesedranke gevoeg word, te verwyder.

Volgens navorsing deur Universi-teit Stellenbosch se departementwingerd- en wynkunde en ARC In-fruitec-Nietvoorbij, dien die kragtigeantioksidante wat in rooibos en heu-ningbos gevind word tot ’n langerraklewe vir wyn.

Die toevoeging van rooibos en heu-ningbos se kenmerkende geur om so-doende die smaak en mondgevoeldaarvan te verbeter, is die tweededoelwit.

“Die byvoeging van rooibos- enheuningbosstokkies in hul natuurli-ke en geroosterde vorm verbeter diesmaak van wyn, bier en sider. Terug-voering van die verbruikers oor pro-dukte wat ons tot dusver volgens diegepatenteerde prosesse gemaak het,was oorweldigend positief.”

“Die derde doelwit is om iets nuutenvarsnadieoorverhandeldebedryfte bring. Rooibos is ’n ikoniese ver-skynsel en ons is trots om die plantse ongelooflike eienskappe te ge-bruik om ’n reeks oorspronklike enuitsonderlike alkoholiese dranke teskep.”

Audacia Wines het vanjaar die wê-reld se eerste wyn vrygestel wat metrooibos en heuningbos gemaak is.Die “Geen swael of preserveermid-dels bygevoeg” Merlot 2013 het on-langsmet ’nbronsmedaljebydie2014Veritas-toekennings weggestap.

Boetiekbrouery Stellenbrau maakook van die nuwe patent gebruik omhul nuutste boetiekbier, Governor’sRed, te maak. Rooibos- en heuning-bosblare word van die begin van diebrouprosesbygevoegom’nkomplek-se geur te laat ontwikkel.

“Dit is ’n eg Suid-Afrikaanse la-ger. Jy sal nêrens anders in die wê-reld so iets kry nie. Dit is ’n bier wat’n spesiale Suid-Afrikaanse storievertel,”sêStellenbrau-eienaarDeonEngelbrecht.

Alhoewel ’n mens nie mag sê datalkoholiese drankies gesond is nie,het Stellenbrau egter gevind dat diegebruik van rooibos en heuningbosin hul bier dit ryk in antioksidanteen polifenole maak.

Windermere Cider House het ookbesluitomdeelvandiérevolusionêrepatent te word en het verlede jaar diewêreld se eerste sulfaatvrye sider be-kendgestel.

Tamsin Mullins, Windermere se

besturende direkteur, sê hul rooibos-gehoute sider is uitstekend deur diepubliek ontvang.

“Windermere het 10 000 liter rooi-bos-gehoute sider in 2014 gemaak. In2015 gaan ons ’n addisionele 20 000 li-ter daarvan maak om by die vraagdaarna by te hou.”

Dit maak nie saak of jy die rooibosrevolusie in ’n wynglas, ’n bierbottelof in ’n glas sider vind nie – solankjy dit nie net in ’n teekoppie beleefnie.

Trevor Strydom, Red Dawn­direk­teur en eienaar van Audacia Wi­nes, wat in 2011 met die idee virrooibos­ en heuningbos­wyn voren­dag gekom het.

Die “Geen swael of preserveermid­dels bygevoeg” Merlot 2013 wat ’nbronsmedalje by die 2014 Veritas­toekennings verower het.

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Revitalizedand ready to welcome you!

To make a booking please call: 021 876 2086Address: Franschhoek Main Road, (R45),

Franschhoek Valley

Trading hours: Mon – Thurs 10h00 – 18h00,Fri – Sat 10h00 – 21h00, Sun 10h00 – 17h00

www.thefranschhoekcellar.co.za

Live Musicevery Friday and Saturday 5-8pm

Sunday Jazz LunchNoon - 3pm

Al fresco style lunches in our garden.Weddings & Events

A wine experience with a difference.Bring the kids, playground with childminders.

Stanford isbuzzing this EasterStanford is the place to be this Easter. Au-tumn has arrived, turning the beautifulheritagevillageintoaphotographer’spara-dise, and there are lots of things to do inStanford, apart from taking in the breath-taking scenery.

The big news is that PantheraAfrica is open-ing its gates to the public on 3 April.

For over a year, the team at Panthera havebeen working around the clock to build thisamazing sanctuary for big cats,li

terally from the ground up! Everyone is in aweof their dedication, inspiration and hard workand can’t wait to visit.

From3April, theywill beoffering education-al, feeding and enrichment visits.

One of PantheraAfrica’smain purposes is tobeaneducational platformto create awarenessabout conditions big cats face in captivity, andhowanimalwelfareandenrichmentplayavitalroleingivingthemthebestcaptivelifepossible.

Come and see lions (including white li-ons), leopards, tigers, jackals andcaracals in their beautiful homes.PantheraAfricaisatruesanctuarywhere no cub petting, breeding ortrading takes place. This venturepromisestobenotonlyanexcitingand wonderful way to see thesemajesticanimalsupclose,butalsoto be a valuable and engagedmember of the greater Stanfordcommunity.

In order to not overcrowd theanimals, there isa limitof 20peo-ple per visit, so it is always good

to book in advance to ensure your spot. Visitwww.pantheraafrica.com for more details oremail [email protected] to book.

Educational visits are at 10:00, 12:00 and 14:00at R190 per adult, R120 per child (under 13).

Prebookingsareessential for feedinganden-richments visits. The best time for these visitsare in the mornings or in the afternoons. Theprice is R290 for adults and no children under16 is allowed.

) Alsohappening inEaster is the re-openingof SirRobert StanfordEstateStookhuis (distill-ery). Brandy and grappa are distilled the oldway with a wood fire and in copper potstills.

Come to the opening on April 4 or 5 at 14:00for brandy and grappa tasting, live music, andbeautiful views. To book email [email protected].

) On 8, 9 and 10 April, join local jazz musi-cians at RakaWines for a cabaret called Silver-screen Songs. Wine, beer and tappas platterswill be on offer but be sure to book: [email protected].

Formore informationcontactStanfordTour-ismon028 341 0340 [email protected].

amazing sanctuary for big cats,

Hermanus all set for first sports festivalJAN-HENDRIK COETZER

On the weekend of 1 to 3 May, all sportsmenand women who thrive on things like speed,strength, stamina and skill can participate inthe first sports festival in Hermanus.

The Walker Bay Xtreme will mainly be asports festival offering events like swimming,running,cycling, triathlon,cross fitchallenge,marathon, paragliding, strongman competi-tion, foot up trails and stand up paddling.

Besides thewidevarietyof sportingchallen-ges, the festival will also be a family-friendlyweekendwhichwill be packedwith stalls, liveentertainment and fun events for the kids.

Kids will be able to crawl and tumble in aplay pit, get dirty in a mini mudder, test theirmuscles and balance in a troopers course, andput their strength to the test during a champschallenge.

They will also be able to enjoy a variety ofgardengamessuchasagiantjenga,twisterandbowls. SparksEsterhuizen, founderof theSea-and-Sand Institute, first cameupwith the ideaof a sport festival in Hermanus in 2008.

The idea was presented to the HermanusBusiness Chamber, which had their full sup-port seeing that such an eventwill attract peo-pleandbusinesstoHermanusduringthequietseason.

Toput this idea into practice, RickOosthuy-zen, local businessman and owner of TapasRestaurant, took thenegotiations furtherwithall relevant parties.

According to Oosthuyzen all events have tohappen in the centre of town at the Old Har-bour.

“This will make it possible for family mem-bers and friends to also join in the fun andwatch participants compete. With challengeslike cycling and running the start and finishwill be at the Old Harbour.”

Oosthuyzen says that this event will stimu-latebusiness inHermanusoveraquietperiod.

“This event will attract athletes, spectatorsand families from all over to visit our townwhen we start to feel the economic pinch atthe start of winter.”

For more info contact Oosthuyzen on083 675 7859.

A graphic illustration of the area where the Walker Bay Xtreme will take place.

Hermanus sePassiespelJAN-HENDRIK COETZER

Deelnemers aan die jaarlikse Herma-nusPassiespel is reedsdeurhul passiesom gereed temaak vir die skouspel wat3 April (Goeie Vrydag) op die rotse bydie Ou Hawe in Hermanus aangebiedword.

Dieregisseur,FanusleRoux,sêsowat80 spelers neemdeel vanwie diemeesteook in vorige jare rolle gehad het.

Vanjaar se gaskunstenaar is LeeFriends, professionele liedjieskryweren sanger, en die lofsangers, Novis VitaLofdansbediening, tree onder leidingvan Veronica Brand op.

Kaartjies is by die ingang teen R100perpersoonenR50vir skoolgaandekin-ders. Die vertoning begin stiptelik om19:00.Bring ’n kombers of baadjie saam.

Bel Le Roux by 078 483 3080 vir meerinligting

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