Enjoy your Winederous the last Thurday of

each month in Hermanus Times, DistrictMail,

Eikestadnuus, Paarl Post and Worcester Standard!

Enjoy your Winederous the last Thurday of

each month in Hermanus Times, DistrictMail,

Eikestadnuus, Paarl Post and Worcester Standard!

last but not the leastlast but not the least

It isIt is It isIt is

It isIt isIt isIt is

It isIt is

feel goodfeel goodtimetime timetime

timetime

timetime timetimetimetime

timetime

timetime

timetime

enjoyenjoy partyparty

MYMY winewine

ARTART be with

me

be with

me

WinederousWinederous

2013 is special for BonCourageIn the Robertson Wine Valley, neatly tucked be­tween the Breede River and the Langeberg moun­tain range, lies Bon Courage Wine Estate, withits historic tasting room in the old manor housedatingback to1818and thepopularCaféMaudewhich nestles under an old African pepper tree.Bon Courage is all about family. Father André

is the viticulturist, Jacques focuses on vinification,younger son Pieter looks after the farm’s finances,and daughter Maude runs the restaurant whichis named after Ouma Maude Helen, who wasrumoured to have been a great cook. André’swife, Irmela, has embraced a philanthropic role,developing the farm’s skills development centreand crèche as well as other social activities forthe farm community.Thismuch­loved family estate hasmuch to cele­

brate this year, having been honoured with BestProducer Awards at both the 2013 Novare SATerroir Awards and the SANational YoungWineShow. These latest accolades are a fitting tributeto the three generations of Bruwers who havebeen custodians of the farm since 1927.This month the Bruwers will also be celebrating

the estate’s 30th anniversary as Bon Courage.It was in October 1983 that André Bruwerchanged the farm’s name from Goedemoed tothe French translation, Bon Courage, in honourof their French ancestors, and registered BonCourage as an estate. He and his family subse­quently built the estate into the powerful wine en­terprise it is today.BonCourage’s story, however, goesbackmany

more years, all the way to the Loire Valley inFrancewhere theBruwers’ FrenchHuguenot fore­

fathers, the Bruéres, were wine­farmers beforeemigrating toSouthAfrica.Visitors todayarewel­come to come and experience Bon Courage’s richheritage and proud winemaking tradition.For more information visit www.boncour­

age.co.za or contact 023 626 4178 orwine@boncourage.co.za.

André Bruwer with his sons Jacques andPieter in the cellar

What’sNewWhat’sNew

WINELANDS POP­UP GALLERY Clos Malverne, a family­owned wine estatenestled in the heart of the Devon Valley outside Stellenbosch, sets the stage for a unique artmeander in the Winelands with the unveiling of an exhibition called A Void in the Land­scape on Saturday 5 October. The paintings and sculptures of seven internationally famedSA artists will take pride of place in and around the vineyards and the resident restauranton the farm. Works by land artist Strijdom van der Merwe (photo above) and sculptors Wil­ma Cruise, Marco Cianfanelli and Gordon Froud will transform the landscape into a pop­upgallery, while the interior of Clos Malverne’s restaurant will be adorned with paintings by in­ternationally renowned artists Rina Stutzer, Retha Buitendach and Pauline Gutter. The exhibi­tion will run until the end of January 2014 and art, wine and food lovers are invited to visitthe estate and its popular restaurant for a superb grape, gourmet and gallery experience.For reservations contact Clos Malverne at 021 865 2022; email info@closmalverne.co.za, orvisit www.closmalverne.co.za. The Restaurant@Clos Malverne is open daily for lunch excepton Mondays and bookings are essential.

Hello Winederous-lesers!Toe die Enjoy Winederous­span aan dié uit­gawe gedinkskrum het, het ons gelyk soos’n groep avonturiers wat binnekort die Ant­arktika gaan aanpak. Serpe, musse, vinger­lose handskoene, jassies...Ons moes onsself herinner dat somer kóm

en die son gáán weer skyn en ons moet diekoms van lente vier.“Kom ons doen pieknieks!” het een van die

span gejil, en terselfdertyd nóg ’n stomendekoppie koffie aangevra om haar bibberendehande en ingewande warm te maak.Toe komdie volgende uitdaging.Waar be­

gin ’n mens? Daar is soveel wonderlike plek­ke in die Boland en die Overberg. Te veelom op te noem. Nevermaaind nog skryf.

Elke medewerker (uit verskillende areas indie Boland enOverberg) is toe die taak gestelommet net ’n handjievol piekniek­venues vo­rendag te kom.Met die keuses wat ons toe uiteindelik ge­

maak het hoop ons om julle te inspireer ommet die eerste lieflike sonskyndag uit te wykna ou geliefde piekniekplekke, of om nuweste ontdek. Soos dit sê op die voorblad vanWinederous,

Enjoy!Dankie aan al die medewerkers aan dié

Oktober­uitgawe: HeddaMittner (ook vir dievoorbladfoto), Lise Beyers, Daleen Fouché,Ken McIntyre en Eunice Visagie.

FRIDAY 27 SEPTEMBER &25 OCTOBER: A TWIST OFSALT Enjoy your dinner with Fleur duCap and add a tad more than just apinch of salt when salt aficionado chefCraig Cormack returns to Die Bergkelderwith his decadent wine and salt dinnersevery last Friday of the month as fromSeptember. Inspired by Fleur du Capwines and classic yet rustic dishes, Craighas created a four­course menu with arti­sanal salts to complement the elegant

range of Fleur du Cap Unfiltered wines. The dinner is hosted in Die Bergkelder’s famous “cel­lar in the mountain”. Booking is essential. Send an e­mail to info@bergkelder.co.za or con­tact Nadia Ferreira on 021 809 8025 or nferreira@distell.co.za. For more information visitwww.fleurducap.co.za, fleurducap.tumblr.com or join the Fleur du Cap Facebook community.

SATURDAY 5 OCTOBER: CAPE WINEMAKERSGUILD AUCTION Get in on the action when the biggest wineselection in the 29­year history of the Nedbank Cape WinemakersGuild Auction goes under the hammer at the Spier ConferenceCentre in the Stellenbosch Winelands. This annual event is recog­nised as South Africa’s leading wine auction open to the winetrade and the general public. The bumper 2013 auction lineupfeatures small volumes of unique wines crafted exclusively for theauction by members of the CWG and all poised to become rarecollector’s pieces. Those who are unable to attend can either regis­ter in advance or take advantage of the CWG’s telephonic andproxy bidding facilities. You can also register free of charge withwww.the­saleroom.com to bid online on the day. Online registra­tion opens two weeks prior to the auction once the catalogue hasbeen posted on the site. The final pre­auction tasting will be heldon the eve of the auction at Spier on Friday 4 October at 18:00.Tickets cost R350 and can be booked via www.webtickets.co.za.For further details visit www.capewinemakersguild.com or contact the GWG office on021 852 0408 or info@capewinemakersguild.com.

SATURDAY 5 & SUNDAY 6 OCTO­BER: ELGIN OPEN WINE WEEKENDRecognized for their superior fruit­driven and complexstructured wines, it’s no wonder everyone is talkingabout the wines of Elgin Origin. So why not take atrip to this enchanting valley and experience themagic of Elgin during their monthly Open WineWeekends when all seventeen wine estates – Al­menkerk, Arumdale, Charles Fox, Elgin Ridge, ElginVintners, Hannay & Catherine Marshall, HighlandsRoad, Iona, Lothian, Mofam, Oak Valley, Oneiric,Paul Cluver, Shannon Vineyards, Spioenkop, South

Hill and Winters Drift – open their cellar doors to the public, allowing consumers to fully ex­perience Elgin’s wine offering. For more information contact the Elgin Valley Wine Guild at021 848 9838 or info@elginwine.co.za, or visit www.elginwine.co.za.

SATURDAY 5 & SUNDAY 6 OCTOBER: SEASON OFSAUVIGNON The happy mood that will hang over the Durbanville Wine Val­ley during the Season of Sauvignon festival will banish all thoughts of winter,setting the tone for summer fun with Alice in Wineland­themed events, trendyfood trucks, West Coast food feasts and old­school hospitality. This festival isknown for its off­the­beaten track atmosphere, exceptional wines, somewhat ec­centric winemakers, big­hearted star chefs and jovial country cooks. Eleven winefarms will participate in welcoming back white wine season – Altydgedacht, Blo­emendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Bloemendal, GrootPhesantekraal, Klein Roosboom, Hillcrest, Meerendal and Nitida – with pop­upgarden­parties, family­friendly picnics, traditional fish braais, bands, bistros andtastings of the latest vintage of the world’s most loved white wine. For more infocall 083 310 1228, send an email to info@durbanvillewine.co.za or visitwww.durbanvillewine.co.za.

FRIDAY 4 – SUNDAY 6 OCTOBER: FEAST OFFLAVOURS AT PAARDEVLEI Wine & beer lovers, foodies,families and kids are invited to join in a full programme of fun ac­tivities at the inaugural Feast of Flavours at Paardevlei in SomersetWest. The excitement kicks off on Friday with the White NightsDinner where up to 150 guests will attend a white themed three­course dinner with classical guitar music in the background. Thecost is R220 pp and the proceeds will be donated to Cotlands andCheetah Outreach. Bookings essential at www.plankton.mobi. OnSaturday and Sunday from 11:00 – 18:00 the action takes placearound three hubs, set in the park­like surrounds of the site – TheFamily Fun Zone, The Art, Wine & Craft Beer Meander and theGlobal Village. Visitors can explore the natural beauty on foot orbring their own cycles. There will be lots of activities for the chil­dren, from jumping castles and face painting to go­karts and sand painting. Food stalls willoffer dishes from various countries, Triggerfish craft beer, wine from Flagstone Winery andtreats for the kids. Visit the Cheetah Outreach and join in the guided historical walking toursthat depart from there at 12:00 and 15:00 daily. Tickets (R50 for adults and R25 for kids un­der 12) are available on­line at www.plankton.mobi or at the entrance to Paardevlei duringthe festival. For more information visit www.paardevlei.co.za or contact Cobie van Oort at021 981 0216 or 083 556 3740.

SATURDAY 12 OCTOBER: DIEMERSFONTEIN PINOTAGE ON TAP Theannual Pinotage on Tap (POT) will be held for the ninth year running at Wellington’s Diemers­fontein Wine Estate from 12:30–18:30. Included in the ticket price is free­flowing Pinotage,premium beer, a range of lunch dishes and sweet treats, music and games. The official beerpartner for the POT festival is the craft beer from Darling Brewery and the musical entertain­ment includes Gangs of Ballet, Natasha Meister and Newton’s 2nd Law. Tickets are availablethrough Computicket at R340 per person. Weekend accommodation specials are also availa­ble. Contact Rene at 021 864 5050 or online@diemersfontein.co.za.

FRIDAY 18 – SUNDAY20 OCTOBER: ROBERT­SON WINE ON THE RIVERHead for the banks of the BreedeRiver as the ever­popular Robert­son Wine on the River festival re­turns for the eighth consecutiveyear to the charming riversidefarm, Goudmyn, situated on theR317 between Robertson andBonnievale. Enjoy laid­back coun­try hospitality at its best as youtaste more than 300 wines fromover 40 wineries, while soakingup the rhythm of live jazz, bal­lads and blues. While wine­tast­

ing is the order of the day, there will be delicious gastronomic delights from which to choosewhilst browsing amongst the country food stalls or shopping your way through the RobertsonFarmers’ Market. Other popular attractions include tutored Chardonnay tastings, arts andcrafts from the valley, river cruises and a wide variety of children’s activities, making this afabulously festive family affair. Pensioner prices are available and children under 18 enter

free of charge, after which the children’s activities will be charged foron a “pay­as­you­go” system. Convenient designated parking areaswill be clearly sign­posted en route. For visitors utilising parking areasfurther a­field, a shuttle­service will provide transport to and from thefestivities. For bookings, go to www.webtickets.co.za. For more infor­mation contact the Robertson Wine Valley office on 023 626 3167,send an email to manager@robertsonwinevalley.com or visitwww.wineonriver.com.

What’s happeningWhat’s happening OctoberDiaryOctoberDiary

Hoofstraat 507, Noorder-Paarl • Tel. 021 872 4854 • (oorkant 7Days Supermark)

’n Winkel propvol verrassings - ou goed, nuwe goed, hartsgoed. ’n

Wye reeks enamel (oud en nuut en gekleurd) dekorware, glasware,

geskenke en pragtige rolle geskenkpapier met lint (per meter te

koop) om u geskenk af te rond. Meubels van herwonne hout, elke

stuk uniek. Oregan tafels tot 3.2m lank. Outydse

suurlemoenstroop, vars heuning, ingelegde flesse konfyt,

boereworsrolle en Hamburgers. Mosbolletjies en soetgebak oor

naweke. Pragtige proteas uit Paarl se berge!

Kom loer gerus binne, u sal verras wees!Kom loer gerus binne, u sal verras wees!

Biltong

Droëwors

Heuning

Vetkoek

Konfyt

Geskenke

Biltong

Droëwors

Heuning

Vetkoek

Konfyt

Geskenke

Enamel

Glasware

Dekor

Meubels

Blomme

Enamel

Glasware

Dekor

Meubels

Blomme

Ons soek u oudhede om te koop. Bel gerus!Ons soek u oudhede om te koop. Bel gerus!

The steak­manofPerdebergThe steak­manofPerdebergLISE BEYERS

Thanks to the dedication of the com­mitted teamat PerdebergWinery andtheirvibrantwinemakerRiaanMoller,this winery has reaped severalawardslately.Notonlyweretheytopsat the Paarl Shiraz/Chenin Challengewith their Dry Land Collection Shiraz2011,buttheyalsowalkedawaywiththe Grotto Top Producer Trophy at theprestigious Michelangelo Awards.

This year, the victory is even sweeter because,having entered 33 wines into the 2013 SouthAfrican Young Wine Show, Perdeberg scoredan incredible 31 awards.Riaan describes himself as being born, bred,

cultivated and trained in the winelands.“I’ve always had a passion for wine from a

very early age and was fascinated by the wine­making process. To convert something so rusticand natural like the juice of grapes to somethingfashionableandenjoyable,packaged inaglassbottle and decorated with art, really intriguesme. It encourages my never­ending quest tomake the ‘perfect wine’.”Riaan has gained valuable experience at

Kleine Zalze, Slaley, Ernie ElsWines, Spier andat Buena Vista Winery in Sonoma, California.In 2006 he joined Perdeberg and has been

enjoying the ride ever since.Riaansays thathis favouritewhitewine isdefi­

nitely Chenin Blanc. “It hasmany different facesand suits our South African tradition, heritage,

and culture like a glove. I love it.”And when it comes to his favourite red varie­

tal, it is the big, bulky and bold Shiraz, withlots of personality and style. “Shiraz is exciting,sexy, smart, enticing and modern, and offersmore diversity than any other variety. Its colourand flavour profile is mouth­watering even be­fore I put my gorgeous lips to the glass. I thinkif it wasn’t for my hot wife, I would’ve marriedShiraz. Viva la Sirac!”That brings him to one of his favourite pass­

times – cooking. And on the menu is his signa­ture dish, Shiraz and steak.“I believe that just as terroir affects wine, a

wine’s flavour also has an effect on the tasteof meat, which depends onwhat the animal hasgrazed onandwhere, how it is slaughtered andhow the meat is handled and matured thereaf­ter,” says Riaan. “I am convinced that all thesefactors do affect the meat’s flavour. The tasteand texture of various steaks differ just as Shirazdoes. That is why the way in which steak is pre­pared also impacts on its taste and, thereby,on the wine with which you will enjoy it.“I am firstly a winemaker and then a chef,

so I always take into account the wine first andthen the dish, and here the playing field oftenchanges.“I have over the years, therefore, developed

various ways of braaing steak according to thetype of Shiraz I want to drink. A fast flame­grilled steak calls for a 2­ to 4­year­old robustShirazwith fruity flavours.Whileamightypieceof meat cooked slowly over gentle coals callsfor a young fruity Shiraz with a juicy palate.”

Perdeberg winemaker, Riaan Moller, is not only a champion winemaker, but when it comes tosteak, he is a master. PHOTO: LISE BEYERS

TWOFINGER THICK FLAMEGRILLED STEAKMy favourite cuts of steak are rump and rib­eye, because for me they have the most fla­vour and the best texture.I alsomaturemysteakathome.Depending

on the maturity, I sometimes even age it fora month in my fridge.Do not be afraid of the white mildew that

forms on the meat. As long as it doesn’tdevelop a bad smell, there is nothing wrongwith it:1. 2 500 g aged rump or rib­eye steak,

at least two fingers thick.2. Place on a rack in your fridge and cover

lightly with a piece of waxwrap. Let it maturefurther for 7 to14days, or longer if youdare.

3. Carefully cut off the hard rindwhich hasformed and feed this to your dog – he willlove it.4. Rub the meat with olive oil, mixed herbs

and a bit of coarsely ground black pepperand let it rest at room temperature for twoto three hours.5. Braai overmedium to hot coals until me­

dium rare.And make sure that you don’t over cook

your steak, otherwise you can just as wellalso feed it to your dog.6. With this, serve a 5­ to 12­year­old

Shiraz, with spicy flavour on the nose andpalate.

Welcome to theBreedekloofSip, sampleandsavouraward-winningwines from the various wineries in theRawsonville, Slanghoek, Goudini andBreërivier areas as the BreedekloofWine Valley celebrates all the goodthings in life – wine, food, adventureand music – at their Outdoor & WineFestival from 11 to 13 October.

Buy your festival pass for R100 per person(R50for thoseunder18)atanyof thepartici-patingwineriesandenjoyall thegreatoffer-ings of this down-to-earth wine communityknown for its jovial hospitality and excellentvalue-for-money wines.One day will certainly not be enough to

experienceall the festival activities, somakea weekend of this social calendar highlight.The Breedekloof offers ample accommo-

dation facilities which range from luxuryguesthouses, cosy B&Bs, romantic woodencabins in the mountains and stone houses

overlooking the river to idyllic camping andcaravanning sites.MusicFestival-goers will be spoilt for choice, so

take your pick from this exciting line-up ofmusical perform-ances: DJ Os-sewa, AlbertFrost, “The darkprince of SouthAfrican blues”,Andries Vermeu-len, Forrest, An-dré MichaelCombrinck, Ianle Roux and Mello & Jive.The October Beer Fest at Dwarsberg will

haveanoompahband, TheBottomlessCof-fee Band will be performing at Jason’s Hill.At BadsbergCellar therewill be livemusic

all day in theOlof Berg Festival Tent, includ-ing Cheree & Wynand Strydom, WynandBarnard and Demi-Lee Moore. uniWines

Vineyards (Daschbosch) will again host theHuisgenoot Musiekwa, with live entertain-ment by Neil Burger & Small Room Sunday.Youcanalsoenjoy livemusicandanopen-

air dancebeneath theoak treesatBoshime-la with enter-tainment byWillisonStoftrappersand LouisBekker.Sport and

activitiesTake part in

the SlanghoekMountain to Mountain MTB Classic over13 km, 30 km or 63 km distances, or relaxon the banks of the dam at Merwida’stagged fishing contest.You can also experience the breathtaking

scenery and work up a healthy appetite bytaking a 4x4 trip upGoudyn Route followedby a hearty breakfast at Goudini Bistro.

The Breedekloof is a family destinationand the wineries cater for children with avariety of activities including pony rides,farm animal petting, sand art, jumping cas-tles and tractor rides.Food and wineYour festival pass includes a wine glass

and there will be free wine tastings at allthe participating wineries, making this theideal opportunity to fill up your home cellarwith the Breedekloof’s highly acclaimedwines at reasonable prices.Tantalise your taste buds at the various

venues with a range of culinary delightsfrom oysters to potjiekos, and sushi towaterblommetjie bredie.Make sure you don’t miss out on the deli-

cious food and wine pairing at Bergsig orthe October Beer Fest at Dwarsberg.It’s nowonder the Breedekloof’smotto is:

Much more than a Wine Route!For more information visit www.breede-

kloof.com or contact 023 349 1791.

Blaauwklippen rocksSTELLENBOSCH: Blaauwklippen is one of the WesternCape wine region’s oldest and most respected wine farmsand also strives to be one of its friendliest. BlaauwklippenVineyards takespride in servingup traditionalSouthAfricanand European­style cuisine and with its picturesque lawnin front of the 18th centuryManor House it is an ideal venuefor picnics – whether your need is for a romantic settingor for families seekingsomepeaceandsolitude in thebeauti­ful surroundings.Good news is that the estate is known for, and has also

been rewarded in the category of child­friendly venue ona wine farm. Blaauwklippen’s chefs will prepare a deliciousselectionof freshandwholesome fare,but theyneedpicnick­ers to pre­book at least 24 hours in advance to avoid disap­pointment. Prices for the picnic baskets range from R200to R165 and there is a kiddies menu too. Pre­book at least24 hours in advance to avoid disappointment.Tel: 021 880 0133www.blaauwklippen.com

The heart of picniclandSTELLEN­BOSCH: TheHartenbergEstate on the Bot­telary Road en­joys a charmedsetting thatcomes completewith its own pris­tinewetlands sys­tem.Add to that the

voluptuous gar­den, immaculatesprawling lawns and large shady trees, and you havethe perfect setting for a winelands picnic.Visitors are even given large comfy cushions to facili­

tate that unavoidable indulgence of an after­lunch nap,while surrounded by the soothing sounds of nature.The picnic basket comes accompanied by linen nap­

kins, wooden cutlery, wine glasses, an ice bucket con­taining a bottle of estate wine (a choice of red, whiteor grape juice) and a jug of iced water.Unpacking the basket is akin to opening presents un­

der theChristmas tree, revealingonedelight after anoth­er – freshly baked farm bread and rosemary focaccio,artisinal cheeses, various patés and terrines, salads andquiche. The picnic basket is intended for two at a costof R290 (including the bottle of wine).Hartenberg is a child­friendly venue with a play­

groundarea, rolling lawns, gentle brooks andawetlandtrail for the more adventurous. During the summermonths wine­tasting can also be combined with a coldluncheon platter.Tel: 021 865 2541www.hartenbergestate.com

Sjjjt! It’s asecretSTELLENBOSCH: On 26 Octo­ber, for one day only, Spier hostsits Secret Market on the rollinglawns alongside the Eerste River.From 09:00 to 15:00 you will beable to sort out your Chenin Blanctastebuds with 30 of SA’s top

Chenins, and compliments of the Secret Festival folks you can fill up at foodie stallson Bloody Mary chorizo, dim sum, jaffles and end off with a caramel sea salt icecream or a bite of Sweet & Sinful Secrets. Also, My Basaar and Spier’s Eight willhost pop­ups serving lunch where you can load ready prepared meals to picnic on.If you want to braai your own lunch, fires will be lit just for this purpose; and theingredientswill be suppliedbyFrankieFennerMeatMerchantsandSpier’sbiodynamicfarmer, Angus Macintosh. Kids can play at being a farm hand with a lamb, calfand chickens, or they can be let loose on the sand art installation.Tel: 021 809 1100 www.spiersecretfestival.co.za

Summertime ispicnic time

PAARL: Ondervind ware Paarlse gasvryheid by die maandelikse Windmeul­plaasmark wat op die eerste Sater­dag van elke maand by Windmeul­wynkelder gehou word. ’n Verskeidenheid vars plaaslike produkte is beskik­baar soos heerlike vars vleis, organiese groente en vrugte, droëwors en biltong, losloop plaas­eiers, olyf­produk­te, kase en tuisgebak – meer as genoeg van ’n keuse vir jou piekniekmandjie. En wanneer in seisoen, is water­blommetjies en mos ook te koop. Span uit en geniet ook Windmeul se bekroonde wyne. FOTO: LISE BEYERS

Head out to Val de Vie

PAARL: The Market at Val de Vie, afresh goods and craft market, has onceagain kickedoff for the summer season.Held twice a month on Sundays at themagnificent Polo Pavilion’s terraces, theMarket at Val de Vie showcases someof the region’s finest local produce ina spectacular country setting.Visitors can discover lovingly crafted

goods as they enjoy sunshine, smilesand a festive atmosphere.Irresistible food stands present a vari­

ety of delicious home­made fare, rang­ing from oysters, piesandgourmetdeli­cacies to decadent sweet treats. There’s

no shortage of refreshment either, withseven drink stations selling wines, bub­bly, local beers and fresh juices.Beautiful clothes, jewellery and

homeware are also on sale.Apart from theall the temptinggoods

on offer, there’s something for everyoneat the market. Patrons are entertainedby an exciting game of polo, chocolateand bubbly pairings by Pongracz andlive music. While children are treatedto a variety of fun activities with newsurprises at every Market.Tel: 021 863 6100www.valdevie.co.za

Helderbergplaas bied landelike atmosfeerSOMERSET­WES: Helderbergplaas,een van die ou Bolandse plase, is geleëop die Kleinhelderbergpad presies1 km vanaf die R44. Dit is sewe dae ’nweek oop van 08:00 tot 18:00.Helderbergplaas is ’n werkende

groente­, aarbei­ en wynplaas, en diehuidigegeslagObermeyers is die vyfdegeslag van die Hendrikz/Obermeyerfamilie. Van die oorspronklike bome,geplant in 1692, staan vandag nog.Een van die grootste klipkershoutbome

kom op die plaas voor, en kan vanafdie wandelpad bereik word.Die langste van die roetes is heen en

weer ongeveer 20 km en sal jou tot op1 136 m bo seevlak neem.By die teetuin word tuisgebak voor­

gesit, onder meer Ruda se immergewil­de sjokoladekoek. Van Oktober tot De­sember kan jy aarbeie pluk (net nie opSondae nie) en daar ’n speelpark virkinders met ’n verskeidenheid vanplaasdiere.

Helderbergplaas is bekend vir tuin­troues, bostroues in Granny’s Forest eninformele piekniektroues.Jy kan ook jou eie kombinasie piek­

niek­gerigte uitstappies reel: ’n braaiboerewors/stokbrood in die oerwoudof ’n 4x4 (jou eie) piekniek­trippie opmet die Helderberg.Tel: 021 855 4308www.helderbergplaas.co.za

GrandeProvence, FranschhoekExecutive Chef Darren Badenhorst is

launching a French­inspired picnicfromNovember until April 2014, sevendays a week, depending on the weath­er. Cost for the picnic for two guests isR420 and for the family picnic, twoadults and two children, R630, whichcan be enjoyed under the oak tree inthe manicured gardens, alongside theGrande Provence vineyards.The setmenu picnics include a French

baguette, artisanal brie, locally curedsaucisson, homemade preserves andbutter, and a decadent chocolatebrownie, all complemented by a bottleof theaward­winningGrandeProvenceEstate wine and still or sparkling water.Picnic baskets are available only by

booking 24 hours in advance.Tel: 021 876 8600E: restaurant@grandepro­

vence.co.za

Vergelegen Estate, SomersetWestThepopularpicnic seasonatVergele­

gen Estate opens on 1 November untilApril. Snackonvariousdips servedwithfresh baguettes, charcuterie, salads,cheese platter and dessert.Picnics can be collected from 12:15

to 13:30. Bookings are essential. Picniccloses at 16:30. Kiddies baskets for 3– 10 years olds are also available.Tel: 021 847 1346E: camphors@vergele­

gen.co.za.

Klein River cheese farm, nearStanfordVisitors can enjoy a delicious gour­

met picnic lunch on the banks of thetranquil Klein River; under the trees onthe extensive lawns; or on the verandaof the renovated Picnic Shed.Special mini picnics are prepared for

children and there is a large play­ground andmany farmanimals to keepthe children entertained.It is an ideal venue for picnic parties.The picnic basket is filled with freshly

bakedgoodies suchaswarmbreadandmini quiches; seasonal salads, fruit/preserves; a Klein River cheese platter,cold meats and more.A selection of local wines, beverages

and cakes are also available.Open from November until May,

from 11:00 to 15:00.Tel: 028 341 0693E: kleinriver@telkomsa.net

HelderbergNature Reserve has it allSOMERSET WEST: On the slopes of the majestic Hel­derberg is a unique Nature Reserve that offers a varietyof activities and a gorgeous backdrop for a romantic orfamily picnic.First you can visit the Maskew Miller Herbarium, the

info centre for the reserve which is open daily from 10:00to 16:30. Then, toodle off to the designated picnic areawhich is a welcoming site and provides big green lawnsfor you to spread your picnic blankets. The site also pro­videswoodenpicnic tables andbenches, ideal for anyone

of a certain seniority where getting up from the standardpicnic style crossed­leg lotus position requires another 5painful yogamoves. Bigacorn treesprovideample shade.Work off your picnic fare on one of the hiking trails whereyou can explore the local fauna and flora which includespectacular display of flowers in the spring. The reservealso offers guided night and day walks with an expertin the fields of Fynbos and indigenous birds.Tel: 021 851 4060www.helderbergnaturereserve.co.za

Also try...Also try...

Lekker kos enwyn byHermanuspietersfonteinHERMANUS: Die weeklikse kos­en­wynmark by HermanuspietersfonteinWynkelder het ’n gewilde bymekaarkom­plek geword vir plaaslike inwoners en be­soekers aan Hermanus.Die kelder is geleëbydieHemel­en­Aar­

de Village (by die Sandbaaikruising) endie binnehof word elke Saterdag in ’n lus­hof omskep van vars plaaslike produkteen veelbekroonde wyn wat spog met eg­Afrikaanse name.Dis die ideale plek om ’n vars plaasont­

byt of ’n ligte middagete met vriende enfamilie by die buitelugtafels te geniet. Ennatuurlik ’n botteltjie of twee van BarthoEksteen se veelbekroonde wyne, waarvandie Rosé genaamd Bloos ’n gewilde keuseis op ’n somersdag. Maar daar is ook DieBartho, Die Martha, Die Arnoldus, Swart­skaap, Posmeester, Skoonma en Klein­boet, enal dieNommers SauvignonBlanc,teen kelderpryse natuurlik.Die mark is nie net ’n lekker plek om uit

te span en te kuier nie, maar ook om inko­pies te doen vir die naweek. Die proviantkan of huistoe geneem word vir ’n al fres­co­fees of ingepak word vir ’n luilekkerpiekniek.Geen voorbereidings is nodig nie – vat

net joumandjie saamenpak dit vol lekker­nye, soos Camphill se varsgebakte brode,Gerrie Heyneke (“Kaaskop”) se eksotiesekase en charcuterie, Giuseppe se antipas­to soos gemarineerde knoffel, sampioene,zucchini, artisjokke, eiervrug en songe­droogde tamaties, Niki se Griekse lekker­nye soos spanakopita, tzatziki, dolmades,schwarma en baklava of Sam se tuisge­maakte joghurt, patés, slaaie en konfyte.Dan is daar ook nog die vars vrugte en

groente van Jimmy’s Organic Market, envir diegenemet ’n soettand is daar genoegom van te kwyl.Wat meer kan ’n hart begeer?Tel: 028 316 1875www.hpf1855.co.za

Rivierplaas is net die plek virnatuurliefhebbersWORCESTER: Dit het begin as ’nfamilie piekniekarea langs die ri­vier, maar deesdae is die Rivier­plaas Kamp ’n baie gewilde kam­peerplek vir natuurliefhebbers watna aan die natuur wil ontspan.Ongeveer 25 km van Worcester

en reg langs die Breërivier, is Rivier­plaas die ideale plek vir stedelingewat wil wegbreek vir ’n naweek.Dié kampplek is uniek in die sin

dat dit geen elektrisiteit het nie.Warmwater wordmet ’n warmwa­terdonkie gemaak.Ander trekpleisters is Rivierplaas

se bekende foefieslaaid, vlotte opdie rivier en binnebande waaropdaar rustig rondgedryf kan word.Sélf ’n natuurliefhebber, sorg Gerrit Hugo, eie­

naar van Rivierplaas, dat daar niks kommersieelaan die kampplek is nie. Hugo bou alles self ensy liefde vir alleswat hyaanpakworddaarinweer­spieël, van die badkamers met hul pragtige ge­vormde wingerdstok­handvatsels tot die speelpar­kie met houtstomp­bus en vele meer.Staanplekke is ook nie soos dié van tradisionele

kampplekke uitgelê nie, maar is uitgelê soos diebome, gras en rivier dit bepaal het.Geen musiek word by die kampplek toegelaat

nie.Dieministaproetevan3 kmis ideaal vir voëlky­kers. Die kampeerplek roem hom daarop dat hybaie spasie aan kampeerders bied met meer asgenoeg ruimte vir die kinders en hond om te speelen rond te hardloop.Een versoek wat kampeerders deur die bank ná

’n naweek het getuig van dié plek se besondereatmosfeer: “Moet asseblief vir niemand van diéplek sê nie!”Rivierplaas is oop vir ’n verskeidenheid geleent­

hede, enigiets van bidure tot Nuwejaarspartytjies.Tel: 084 710 0139www.rivierplaas.co.za.

Snack in style along the cliff pathHERMANUS: The Daily Bread Restaurant isa modern bistro restaurant situated metersaway from Voëlklip Beach on 7th Avenue. It’sthe merging of a bakery, a delicatessen andan espresso bar mingled with the tantalizingaroma of freshly baked panini, baguettes, cia­batta and croissants.The Daily Bread has introduced backpack

picnic hampers that you can take along withyouwhen youwalk the cliff path. It is a spectac­ular walk any time of year with its views overWalker Bay, but especially now when thewhales are going about their business.The picnic hampers are available on request

from the deli and include breakfasts, children/family hampers, and gourmet compilationswith drink selections. Options include pre­ar­ranged selections or your own compilation, or­dered a day before.

Make arrangements with the owner to collectthe picnic pack from your guest house if youcan’t return it after your walk.Tel: 028 3141637www.thedailybread.co.za

Book now to avoid disappointment!T: 021 874 2058 • E: info@theriverside.co.za

www.theriverside.co.za

Book now to avoid disappointment!T: 021 874 2058 • E: info@theriverside.co.za

www.theriverside.co.za

Riverside EventsRiverside Events

*Braai Facilities available, beautiful*Braai Facilities available, beautifulGardens and lush lawnGardens and lush lawn*Swim in the Berg River*Swim in the Berg River

(tubes on rental)(tubes on rental)

Picnic areaPicnic area

Open Mon-SundaysOpen Mon-Sundays8am – 6pm8am – 6pm

Entrance fee:Entrance fee:Adult – R50.Adult – R50.

Kids (2-12yrs) –Kids (2-12yrs) –R25R25

Booking essential for large groupsBooking essential for large groups

Regret no animals allowed and no music.Regret no animals allowed and no music.

Geniet ’n sondeurdrenktepiekniekmet ’n

verskeidenheid heerlikewyneEMILE JOUBERT

Daar is sekere wyne wat gewoonniegemaak isom tussenviermureen onder een dak gedrink tewordnie.Die Fransman wat die lieflike

pienk rosé ontdek het, is daarna­toe geïnspireer deur die sondeur­drenkte landskap van Provençeen het waarskynlik die eerste gla­sie koel pienke geniet op die vlak­tes buite Aix­en­Provençe.Kan mens, ook, iets anders as

somer en blou lug en uitgestrektegroen wilde gras sien wanneer ’nbottel koue ongehoute Chardon­nay oopgemaak word?Om van ’n vonkelwyn nie te

praat nie – dié lustige wyn is ge­maak om ’n heildronk op veld,see, berg en die vele ander won­ders van die natuur te drink.Diegene wat hul wyn saammet

iets te ete in die buitelug geniet,noem dit ’n piekniek. Hoewel eet­goed opsioneel is.’nKoelbokswyn, ’nCD­speler

of iPod met goeie somer mu­siek (Beach Boys, SteelyDan, REM) en miskien ’ngoeie boek sal ook gepas­te hulde aan die buitelugbring. Maar dis nie altydwenslik om op ’n leë maagte drink nie.En laat ons dinge mooi

verstaan – as dit by kos komis braai nie ’n piekniek nie. Piek­niek bestaan uit vars, koelerige kos­soorte wat tuis berei word, in ’n mandjiegepak is en dan in die buitelug geniet word. Saammet ’n koel wyn, een van die bogenoemdes gemaakvir buitelug­plesier.Mypieknieks bestaan uit drie kossoorte, elkeen keu­

rig vergesel deur piekniekwyn.Gerookte salm of salmforel is vir die piekniek wat

’n ekstra­sterk onderbroek vir ’n voorryspeler is: on­ontbeerlik.Bedien hierdie dik skywe skel­oranje vis op rog­

brood en baie botter. Die wyn? Een van Suid­Afrika se uitstekende Cap Classique­wyne. Indiebottelgegisnet soosdieFransemethul sjam­panje maak, is Cap Classique vol verfrissendeborrels met onderliggende komplekse geurevan beskuitjies, groen appel en kweper.Die name om te onthou is Kaapse Vonkel van

Simonsig, Boschendal Brut en Graham BeckBlanc de Blancs.As gerookte salm en ’n glasie vonkelende

Cap Classique nie jou dag maak nie, probeer’n ander dag.Ek is ’n onbeskaamde bok vir koue hoender.

In die oond gerooster, afgekoel en bedien metlekker dik, geel mayonnaise. Piekniek se superkos. En hiermeedie ideale piekniekwyn, naam­lik rosé. Rosé bevat die voorop vrug van rooi­

wyn en die ligte frisheidvan witwyn. En die kleuris darem só spoggerig.Probeer die Neder­

burg Rosé as jy van ’nvrugtige wyn hou, of in­dien jou palet iets droogsoek is daar Delheim seheerlike Pinotage Rosé ofdie super­smul van Mul­derbosch Rosé wat sosappig en heerlik is datjy dalk net rosé vir die resvan jou lewesalwildrink.Eintlik doen ek net

pieknieks vir die brooden die kaas, wonderlikekaas.Dik hompe sterk ched­

dar. Sagte, romerigebrie. Skerp blou Simon­zola. Die lekker ken geeneinde nie.En dan haal jy jou on­

gehouteChardonnayuit.Die soepel pynappel­vrug van die Chardon­nay temperdie sterkaan­slag van die kaas, en dienat, dartelende koel wyn

hou die dors in toom.Ongehoute Chardonnay van Jordan, Eikendal en

Môreson sorg dat die somer nooit eindig nie.

Emile Joubert is ’n genieter van wyn, iets waarmee hy hom heel­dag besighou in sy werk as wynbemarkingskonsultant en –skry­wer. Sy gunsteling wynsoort is Chardonnay en hy glo Suid­Afrikais ’n onderskatte juweel van ‘n wynland.

Tjeers!Tjeers!

MusiekMOET HÊ

CD­speler of iPodmet Beach Boys,Steely Dan & REM

Dis 1MOET HÊ

Gerookte salm

of salmforel.

Bedien hierdie

dik skywe skel-

oranje vis op

rogbrood en

baie botter.

Die wyn: Cap

Classique-wyne.

Dis 2MOET HÊ

Koue hoender.

Saam met

Nederburg

Rosé; Delheim

se heerlike

Pinotage Rosé;

Mulderbosch

Dis 3MOET HÊ

Dik hompe sterk

kaas. Cheddar.

Sagte, romerige

brie. Skerp blou

Simonzola.

Saam met

Ongehoute

Chardonnay van

Jordan, Eikendal

en Môreson.