Majestic Mountains and where to find them

Majestic Mountains –
to be explored by foot, bike, horse or boat!

#visitstanford

Mountains have always captivated and inspired the human spirits. There seems to be a powerful attraction, which stirs a desire to either explore and conquer its peaks, or merely rest and relax in its valleys and rivers.

Whichever appeals to you, there is a landscape of diverse flora and fauna waiting to be explored by foot, horseback, bike or 4×4. Stanford is the perfect base from which to explore these majestic structures and if you give us enough notice , we will gather the local food artisans and put together the most delicious and nutritious picnics and snack packs for you to take with,  we may even suggest some of our local wines for you to enjoy in the shade of the Kleinrivier mountains.

Hiking Trails
Hikers are spoilt for choice in this region, not only with the spectacular views and abundance of varying biomes, but you have your choice of anything from a gentle walk and picnic to a multi-day hike. Phillipskop Mountain Reserve offers a unique opportunity to access part of the Klein River Mountains. Visitors are welcome to hike anywhere on the reserve but they have established a number of hiking trails to help you in your exploration. You may also wish to explore Walker Bay Nature Reserve 17 km of rocky and sandy coastline which include the incredible cliff paths at De Kelders. See more on walks and hiking trails in our region.

Mountain Biking
As home to the Stanford MTB Classic stage event  we have so much to offer the avid Mountain Biker and the whole family! Start in Stanford and explore the many tracks through the fynbos and nature reserves.

Horse Trails
Explore our wonderful region on horseback, as many of the early explorers must have. African Horse Company offers 1-3 hours or multi–day horse trails and outrides. You will ride along kilometers of unspoiled beach, climb rugged mountain terrain, and ride through indigenous forest, cross private farms and vineyards and swim with your horse in dams filled with the purest mountain water. What a wonderful way to discover our region.

River Adventures
For some the mere luxury of gazing up from the valleys and rivers to take in the numerous rock formations is enough food for the soul. In Stanford we take full advantage of our Kleinivier and you can hire a Kayak from River Rat Boat Cruise & Kayak Hire and do some self-exploration.
The river is famous for its big variety of birdlife, breeding and nesting in the reeds on the banks of the river. Other wild life include some buck in a small reserve, otters feeding on crabs, terrapins and the odd puff adder swimming across the river.
Or simply pack a picnic ( you can stock up from our many food and wine artisans) and enjoy a leisurely cruise with Lady Stanford, or African Queen Cruises.

Read all about our Stanford River Festival here. A lovely account from Roger Duffet.

Spotted on Instagram.

Did you #VisitStanford recently and bragged a little on Instagram? Well we may just have spotted you!

To discover more of Stanford’s Secrets, pop into the Tourism Office in Queen Victoria Street, or follow us on Facebook and Instagram.

For weekly updates, make sure you sign up for the free What’s on compiled by Stanford Tourism every Thursday right here. That’s all for now, folks. And remember, if anyone asks where you got your news, tell them you heard it through the Grapevine!

Stanford River Festival 2019

One-hundred-and-six boats, one-hundred-and-thirty-something paddlers,
eight sitters, two standers, one swimmer and a dog!

The annual Stanford River Festival took place in ideal conditions on
Saturday 2nd March on the beautiful Klein Rivier. The event is a mix of
serious racing and not-so-serious fun! It offers something exciting for
all levels of paddlers including those who just love plonking along in a
boat with friends and family!

Line up at King Street for the start! A colourful spectacle of boats,
jokes, laughing insults and a small measure of anxiety. The serious
racers are at the front, strategically looking for the best way off the
line. Just behind a jostle of anxious youngsters looking to be in on the
action and at the back the fancy dress party! The starter calls and the
race is off – churning the still water into a tumble of waves out to
topple the unwary.

From Stanford the river carries the paddlers out toward the lagoon. The
turn for the 15km route is just on the edge of the lagoon where the
sleepy water loses itself in the shallows and the flamingos, in unison,
ignore the passing race. It takes about 36 minutes for the first
paddlers to reach the turn. At this point just over half of the 5km race
has finished. Joshua Loubser [U14] came storming through in 23 minutes
and 1 second on a Ski chased home by Emma Privett [U12] in a Guppy.
Third across the line was Daniel Burls [U16] in a K1. First dog across
the line, stylish bandanna ad all, was Gemma [U6] in a fine hand made
wooden kayak! Joshua, Emma, Daniel and Gemma are all from Stanford Canoe
Club.

The Wooden Boat Regatta at the The Stanford River Festival was a new
thing this year. Graceful, shining wooden hulls mingled with the dowdier
K1s and K2s bringing a touch of class to the river. Let’s hope we see
more of them next year! Local builder Neil Eberhard took the prize for
best presented wooden boat on display at the festival.

Meanwhile, with the 15km racers now racing back for the finish line the
first 10km paddlers were coming home. Rodger Duffett [M] was first back
in 54 minutes and 57 seconds. Racing to the finish, up-and-coming
paddlers Khanyisa Ngaxa [U14] and Sibongeleni Mzimba were second and
third. The first five places in the 10km were all Stanford paddlers with
fourth and fifth going to Nonelela Mqalekane [U14] and Samkele Mgengo
[U14] respectively! Go Team!

One hour, seven minutes and thirty five seconds after starting out Lance
King [S] from Milnerton Canoe club crossed the line to take first place
and the points for the Western Cape Canoe Union Presidents Trophy.
Second place went to Luke Stowman [S] from Paarl and third to Ernest van
Riet [V] from University of Stellenbosch. The first lady home was
Christina Geromont from Milnerton Canoe Club [U23] in 1h23m46s closely
followed by Amy Duffett [U14] from Stanford. Third lady in the open
category was Lindi-May Harmsen [V] from Milnerton.

Of the one-hundred-and-thrity-something paddlers about 35 paddled in the
under 18 category! Our friendly rivals from the Paarl Developmont club
made the journey from their home river – the Berg River – to join us on
the Klein Rivier. In the Boys Junior class Matthew Privett [U16],
Stanford, took line honours in 1h12m53s. Bevan Duffett [U18], Stanford,
was second across the line and Eugon Williams [U16] from Paarl was
third. The Girls race was a Stanford clean sweep with Amy Duffett [U14]
first and Neriyah Dill [U14] second.

Let’s not forget to count the Guppies! A special sprint race over 2km
was held for the Guppies aged 8 to 12. Tia Hector from Paarl took this
one from Emma Privett [Stanford]. The girls led the way in this one with
Lucian from Paarl coming third! Well done to Jahkahyda [Paarl], Sibusiso
[Stanford], Whitney and AJ [Paarl] and Joshua, Boaz and Tristan from
Stanford!

And so, another river festival came and went! It was such a pleasure to
enjoy this very special place with all who came! A big thank-you to all
who worked to make it happen especially for the support of the Grootbos
Foundation and Stanford Tourism! Funds raised at the event go toward
supporting the Stanford Canoe Club Development Academy.

 

Author: Rodger Duffett

Images: Wilien van Zyl

 

 

 

Recipes through the seasons – Sorrel Pesto in Winter

This great, seasonal recipe has been generously shared by Rishi, one half of the dynamic duo at Goodwill Mountain Farm.

Sorrel Pesto 

Sorrel pesto is a quintessential Stanford Food Heroes recipe as it’s local, seasonal and sustainable. These days, sorrel grows abundantly everywhere around Stanford, so get your scissors and baskets out and go hunting for these heart-shaped beauties. The great thing about foraged food is that it is, per definition, organic and super fresh, which is more than you can say about most of the food in the supermarkets! Sorrel is a nutrient powerhouse especially rich in Vitamin C which is great for a mid-winter immunity boost, and the nuts and seeds in the recipe are high in fats to keep you warm on these cooler days.

Ingredients

A big bunch of sorrel (approx. 120 g)

15-20 leaves of kale with stems removed (spinach would work too)

1 cup cashews, soaked for 30 mins in hot water and drained

Juice of 1/2 lemon

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

4 tbsp nutritional yeast flakes

1 tsp salt

Dash of olive oil

Method 

Start by dry-roasting the sunflower and pumpkin seeds together on a frying pan. They’re done when they start cracking and splitting. Let them cool off before adding to the rest of the ingredients to avoid the pesto oxidizing too fast. Add all other ingredients to a food processor and pulse until it has a creamy texture with some chunks left – pesto texture, basically. If the pesto is too tart for your liking, more kale can be added, and if it’s not creamy enough, more cashews can be added. This pesto goes well on pasta and sandwiches and can be loosened with olive oil to make a salad dressing. Also excellent to eat on crackerbread standing by the kitchen counter late at night! Store in an airtight container in the fridge where it will keep for at least a week.

*Wood sorrel (genus Oxalis) has heart-shaped leaves and is often confused with clover. The leaves are a little bigger and taste sour, as do the yellow flowers. Kids in Stanford call them sour flowers. Go on, try them!

Words by Rishi from Goodwill Mountain, and Phil Murray

Secret swimming pools of Stanford

Cool, liquid, floating relief from the heat of summer comes in many forms in Stanford. These glorious pools are tucked away at guest houses, self-catering cottages, and on farms. Don’t forget Stanford’s very own Klein River, perfect for cooling off. Go on, take the plunge!

Jump in at Stanford Valley Guest Farm

White Water Farm has a magnificent pool that brings the Indian Ocean islands to Stanford, and it also has a great dam, perfect for bomb drops! http://www.stanfordinfo.co.za/item/white-water-farm/

Aquamarine pool at White Water Farm

Top dam at White Water Farm

Stanford River Lodge has a pool with a view, and private access to the Klein River. http://www.stanfordinfo.co.za/item/stanford-river-lodge-bb/

Stanford River Lodge

Private access to the beautiful Klein River from Stanford River Lodge

Phillipskop Mountain Reserve is open to day visitors and overnighters. Fancy a dip in a natural lily pond or at the bottom of a waterfall? https://www.phillipskop.co.za/activities/swimming/

Phillipskop:  Nerine Pool

 

Swimming in the Lily Pond, Phillipskop

For a top-notch farm dam, Stanford Valley Guest Farm boasts one of the best. http://www.stanfordinfo.co.za/item/stanford-valley-guest-farm/

Perfect farm life at Stanford Valley Guest Farm

Let your troubles float away at Stanford Valley Guest Farm

And within the village, many holiday cottages will delight you beautiful swimming pools like this one at The Country Cottage. http://www.stanfordinfo.co.za/item/the-country-cottage/

8 metre pool at The Country Cottage

The Little Farm House has a dam perfect for a dip. http://www.stanfordinfo.co.za/item/a-little-farmhouse/

Children playing at the Little Farm House

And Stanford boasts the Klein River, a cool, winding ribbon of water that flows from its source in the mountains outside Caledon, just 5km as the crow flies to its mouth on the outskirts of Hermanus. The Klein River is fun for swimmers and paddlers who need to cool off on lazy, late summer afternoons.

Klein River at the bottom of King Street

 

By Phil Murray

 

Kiwinet – as good as it nets

 

Front of house team

Stanford is home to a uniquely South African product. Kiwinet has been growing from strength to strength, draping the bedrooms of local homes and luxury boudoirs of guest lodges in Southern and East Africa, the Caribbean and the Indian Ocean Islands with their elegant yet functional mosquito nets. From Out of Africa white that gently billows in the breeze to highly customised nets, dip-dyed in shades and hues or beaded to match individual requirements, the Kiwinet team is dedicated to delivering flawless nets that add romance to any bedroom, daybed or outdoor living area.

Front of house

Robyn Lavender bought Kiwinet in 1998 from Sharon Jevon, a New Zealander (hence the name Kiwinet) living on a farm near Elim, who started the company in 1994. Robyn based the business on Boschheuwel Farm near Stanford until she moved the business into the village in 2005, and then secured its current premises which were opened to the public on 1 April, 2015.

Kiwinet

 

Natural linens and a Traditional Kiwinet in simple white and grey with button detail

Three Standard Ranges – Basic, Classic and Traditional – will accommodate your needs and budget to ensure you have a peaceful night’s sleep. If you can dream it . .  . Kiwinet can make it.  The Hoopnet and Suspended Four-Poster, Kiwinet’s two standard designs, are designed to dress cots through to king and custom-sized beds. Robyn’s flagship Suspended Four-Poster Kiwinet floats over ones bed to create a four-poster feel that is magically light and airy.

Tutus for the playful at heart

Robyn is immensely proud of her team. She is always expanding her product range and is currently adding beautiful natural bed linen and other speciality bedroom accessories to the shop, situated near the entrance to the village on Daneel Street. She is dedicated to conservation and the environment and plans to build on her range of Consol solar jars to include other sustainable items. To minimise wastage and landfill, offcuts are used to make cushion covers, travelling, washing or lingerie bags as well as children’s tutus so that no fabric goes to waste.

Kiwinet employs a team of local women and men who work cheerfully to the background rhythm of the radio. The constant snipping of scissors, hum of the sewing machines and swish of each net being hung and checked for imperfections while Kiwinets float on the line in the sun makes Kiwinet a vibrantly busy and yet calm place to visit.

Cutting

Sewing

Checking

Testing

Sanding

Painting

Open to the public Monday – Friday 08:00 – 17:00, Saturdays 10:00 – 14:00

Contact: 028 341 0209

Email: info@kiwinet.co.za

Website: www.kiwinet.co.za

 

By Phil Murray

Lunch with Neill Anthony

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

champagne-small

Haesfarm

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

the-crowd

Harry and Steyn’s home

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

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

cigars-small

Chickpea cigars

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

Tuna

Tuna

Yellowtail

Yellowtail

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

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

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Tempura broccoli

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

djtessprins

djtessprins

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

Chef Neill Anthony

Chef Neill Anthony

ham-small

Smoked ham

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

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Mixed grains

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

quail-small

Quail

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

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Sea bass

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

Carrot

Carrot

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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.

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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.

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Ginger espuma

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

Almond and olive oil cake

Almond and olive oil cake

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

Baked custard

Baked custard

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The view from the balcony

Fynbos Distillery grappa

Fynbos Distillery grappa

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

Words by Phil Murray

Chef Neill Anthony

Chef Neill Anthony

Stanford Retail Therapy – with a Difference!

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

Photo: #stanfordcountrycottages

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.

Photo: #stanfordcountrycottages

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.

Photo: #stanfordcountrycottages

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

 

Photo:  #stanfordcountrycottages

 

Fantabulous Fynbos Flair

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 and just gush in general about Stanford’s natural beauty (not to mention its world-class accommodation, restaurants…).

So small wonder that here’s yet another part of Stanford I want to tell you about: The Cape Floral Kingdom.

Of the six floral kingdoms in the world, South Africa’s might be the smallest, but, as the old adage goes, it’s not the size that matters. You see … it’s also the only floral kingdom occurring entirely within one country.

Photo Copyright: mosaicsouthafrica.com

Photo Copyright: mosaicsouthafrica.com

The Cape Floral Kingdom is composed mostly of fynbos, a biome (that’s basically science talk for a really big family) that is endemic to the region. It is these particular plants that give the region its impressive biodiversity bragging rights, as well being interesting in their own right.
Fynbos species are pretty unique in their reproductive and fire-adaptive strategies, making the Cape Floral Kingdom incredibly valuable to science. Many fynbos plants contain oils and resins that make them extremely flammable, and fires are undoubtedly important natural factors in the evolution and maintenance of fynbos vegetation. Many fynbos species can resprout after a fire, while others depend on fire for a chance to flower and set seed.

Photo Copyright: stanfordvillage.co.za

Photo Copyright: stanfordvillage.co.za

I came across an article in the Splash Magazine highlighting facts about different types of fynbos. Strictly speaking not all the plants mentioned are fynbos, but you will find them growing in the fynbos region of the Western Cape. They were included in the broader appreciation of fynbos. Just too highlight a few…

*The term fynbos (or fynbosch), recorded in the Tsitsikamma area by John Noble in 1868, was first formally used only in the early 20th century, when ecologist John Bews cited it as “applied by the inhabitants of the Cape to any sort of small woodland growth that does not include timber trees.”

*The Harold Porter National Botanical Garden in Betty’s Bay is unique – in that it encompasses a complete river system, from its start in the mountains to its mouth at sea level.

*Artemisia afra (Wilde-als) is one of the most well-known indigenous medicinal plants used in South Africa. It is primarily the leaves that are used as a treatment for fevers, colds and chest problems. Nasal congestion and headaches is said to be alleviated successfully by placing rolled-up leaves into the nostrils or by inhaling the dried powdered form of the leaves.

*Buchu is great for hangovers. Although challenging to grow (plant it after first rains and you will have more luck) buchu attracts bees and butterflies to the garden, and is a natural insect repellent if rubbed on your skin or bedding. To deal with hangovers simply add a handful of the leaves to boiling water and drink as a tea.

*Eat the sour fig raw. The dried fruit often sold on the side of the road in Cape Town is great for sprawling quickly over undesirable banks and areas of the garden you want to cover. But you might not know that you can eat the fruit raw (bite off the bottom and suck out the syrup) and that drinking the leaf juice will help with indigestion, toothache, vaginal thrush and earache (although not necessarily in that order). It also helps subdue insect bites and bluebottle (man-of-war) stings.

*There are 23 different species of honeybush, only 9 of which are used for tea. Honeybush produces an exciting pea-shaped yellow flower in spring that is a feature for any garden. The plant grows quickly, needs pruning, and looks best when planted in groups at least one metre apart. To make a tea simmer the dried leaves and shoots for 20 minutes.

Photo Copyright: mosaicsouthafrica.com

Photo Copyright: mosaicsouthafrica.com

Incidentally, the Cape Floral Kingdom also happens to be strikingly beautiful. So even if all this information means nothing to you, you really need to get yourself out and into the fynbos to see what we mean. Conveniently (isn’t nature ever so accommodating?) you can see and walk in the Cape Floral Kingdom in Stanford and its surrounds.

Comes to no surprise that even early visitors to the Cape was also overwhelmed by the diversity and beauty of our local flora. Lady Ann Barnard, wife of the Secretary to the First British Administration, notes in her diary entry for 10 October 1799

“…I was more than ever confirmed in the opinion that a botanist here must live a
year or two in the country…for he must be in many places at once as the plains, the
marshy or dry soils, the tops of the mountains or the gullies all produce very
different flowers from each other in the same season”.

Toodles

#visitstanford #thinkstanford #tourismforall #fynbos #capefloralkingdom #capewhalecoast

Winter Wonder Winelands in Stanford

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

Boschrivier Wine EstateBoschrivier compile

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

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

Raka WinesRaka Wine Farm

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

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

Walker Bay WineWalker Bay

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

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

Springfontein Wine EstateSpringfontein Wine Estate

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

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

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

Sir Robert StanfordRobert Stanford

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

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

Vaalvlei Vaalvlei compile

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

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

Misty Mountainsmisty mountains compile

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

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

Stanford Hills Wine FarmStanford hills compile

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

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

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

 

 

A Country Fare Christmas

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

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

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

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

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