Not many, is my guess, which is why I’m very excited to be learning all about it next weekend. Slow Food Cape Town has organised a special tour of the indigenous ‘veldkos’ garden out at Solms Delta Farm near Franschhoek (Saturday 11 September 2010).

The hour-and-half long tour will be led by well-known food writer, Renata Coetzee, who was part of the planning team for the garden. Renata will point out what’s what, and tell us more about the history of the plants and of the garden. We’ll also be able to smell and taste the indigenous plants and herbs, and admire the fat-tailed sheep and Sanga cattle (traditionally herded by the Khoi).

Slow Food Mother City (yes, there are two Slow Food groups in Cape Town) will be tagging along for the garden visit, but instead of joining Slow Food Cape Town members for the post-tour lunch at Fyndraai Restaurant on the estate, we’ll be picnicking and viewing the plum blossoms at a neighbouring private farm.

If you’d like to come along for just the garden tour, you can book online here (cost: R40 per person). Bookings for the lunch must be done via Slow Food Cape Town (cost: R230 for Slow Food members, R250 for guests – including garden tour). Bookings close on Monday (6 September 2010).

Here’s hoping we get a beautiful spring day like this one… mmmm, I can smell the plum blossoms already.

About the garden:

“Solms-Delta farm is a wine estate located 15km outside the village of Franschhoek.

In addition to producing fine wines on the farm, the owners and farm workers have established a working culinary veldkos garden. The lives of the Cape’s first settlers, the Khoi, revolved around some 400 plant species that nourished them and cured their ailments. Most are now under threat of extinction.

When Fyndraai Restaurant opened on the estate, its brief was to draw from the Cape’s food traditions. Afrikaner boerekos (18th Century Old Cape fare influenced by Dutch, French, German and Slave practices), was mixed with ingredients first used by the Khoi nomads who settled in the Franschhoek valley 2000 years ago. The need to preserve this veldkos was the genesis for the Veldfood Garden.

The 2-hectare garden is a small but productive land parcel that, over the past 320 years, has been used for grazing, fruit production, and most recently, as a dumping ground. It is now planted with many of the edible veldkos plants.”

An entire (long) weekend of hunting down the best cheeses South Africa has to offer, and washing them down with some of the best wines in the world (all of it in the great outdoors of the lovely Bien Donne Estate) – definitely my favourite way to spend an autumn day (or two).

With so many cheeses and other goodies to choose from, it’s sometimes hard to know where to start… So I’ve managed to get my paws on a list of stallholders, and am working my way through them in advance, focusing as usual on the small producers, artisans, local producers and what’s natural and organic.

Here, then, is what’s natural and organic at this year’s festival:

Cheeses and dairy products

Cloud Cottage Cheese (near Prince Alfred, Western Cape)
www.cloudcottage.co.za

Set at the summit of the pass, lies the family-run farm Voog se Kraal: 35 hectares of ploughed grazing amidst 800 hectares of mountains, fynbos, ravines, gurgling streams, waterfalls and rock pools – the home of Cloud Cottage Cheese.

Organic biodynamic methods have been used to enrich the pastures on which the five Jersey cows and sixty-strong herd of white Saanen goats graze, in their striving to bring “real farming” back into practice – in a modern way.

This is a family farm where culture, agri-culture, and a hands-on, personal approach intermingle, resulting not only in wholesome and delicious cheeses, but also in an atmosphere which has led many passers-by to comment on the therapeutic quality of this piece of land.

Dragon Fly Farm (Napier, Western Cape)
www.goats-cheese.co.za

Alpine Organic Goats Cheese is a peasant style goat’s cheese made fresh, every day, from 100% goat’s milk. The milk comes straight from milking the goats into the cheese vat.

The cheese is available in plain, oak smoked, herb and olive oil, persian pepper, tomato/ chilli, touareg chilli, basil, oregano, garlic and their new wasabi (try this!).

Foxenburg Estate (Wellington, Western Cape)
www.foxenburg.co.za

Foxenburg has it all: goats milk and cheese, oyster mushrooms and certified organic olive oil.

Foxenburg Estate is situated on the spectacular northern slopes of the Groenberg in the Wellington area of the Western Cape. Here, a herd of Swiss Saanen goats is expressly maintained on the certified organic farm pastures for the production of premium quality goats milk cheeses.

The estate’s many types of cheeses are all produced by hand, honouring traditional northern Hemisphere farmhouse cheese-making methods, and are made from 100% whole goat milk, free of preservatives, hormones, antibiotics and artificial colourants.

Their olives are also top-notch, handpicked with care and pressed the same day to ensure an extra virgin olive oil of the highest quality. Their certified organic extra virgin olive oil is the natural unprocessed oil extracted from the first pressing of their olives.

Indezi River Cheeses (Natal Midlands, KZN)
http://indezi.co.za/

Indezi River Cheese is a family-run operation situated in the heart of the Natal Midlands.  They make quality cows’ milk cheese and an assorted range of specialty goats’ milk cheese, using only the milk from their own herds. Their animals are not injected with artificial milk producing hormones, and have been certified Free Range Dairy.

Additionally, their cheeses are made in the traditional, farmhouse way, without the use of any artificial colorants, flavourings or preservatives (they don’t use  animal rennet) and all spices are natural.

Kimilili Farm (Tulbagh, Western Cape)
www.kimililifarm.co.za

Kimilili is a picturesque farm located overlooking the spectacular mountains of Tulbagh.  Kimilili makes exceptional hand crafted farmhouse cheeses in the French and Swiss cheesemaking tradition. As a “Fermier” cheese maker they rear their own cows and exclusively process their own milk, ensuring that only the very best raw materials are used in their cheeses.

Kimilili Farm uses natural farming practices and their animals are exclusively raised on pasture and only get hay and minerals as supplements. They do not use chemical fertilizers, pesticides, herbicides or any commercial dairy feed on the farm.

(And it shows in the taste of their cheeses)

Myst Hill Dairy (George, Western Cape)

Myst Hill uses the milk from their grass-fed cows to make their natural farm butter, feta, gouda and yoghurt. Delicious!

Nuwehoogte Bokmelk (Robertson, Western Cape)
This small family-run goat dairy near Robertson makes everything by hand and no preservatives or colourants are used in their cheeses.

Ovis Angelica (Free State)
www.sasheepdairy.co.za

This was my absolute favourite from last year’s festival.  OVIS ANGELICA sheep cheeses are all handcrafted, made according to organic principles even though not certified organic yet (though organic certification is the plan). The cheeses are 100 % natural and contains no preservatives, colourants, chemicals or stabilisers.

And they taste incredible, especially the unusual Jangroentjie, which I hope will be for sale this year again!

Other natural and organic goodies

Chrisna’s Olives (Stellenbosch, Western Cape)

A familiar sight at many markets and festivals is Chrisna’s Olives – bucketloads of the juiciest, most delicious organically grown olives.  Always a favourite in my book.

By Nature
www,bynature.co.za

The only place I buy nuts these days… Once you’ve tasted nuts this fresh, you just can’t go back to stale, old store-bought packets ever again.  By Nature sells local, organic nuts, dried fruit, seeds and organic honey.

Feast de Renaissance (Franschhoek, Western Cape)
www.feast-de-renaissance.com
I don’t think I’ve tasted these, but I see them often, and have admired their presentation.  “Nestled in the cradle of the majestic Valley located between Elgin and Franschhoek, is the home of feast-de-renaissance…  this entrepreneurial gastronomic initiative uses perfectly-ripened fruit and abundant amounts of authentic, preservative-free, fresh ingredients to conserve fruits, often infused with wine, resulting in the creation of an exclusive hand-crafted product range of fruit-infused accompaniments.”

TurkSpirit
www.turkspirit.com
TURKISH DELIGHT is made from starch and sugar under a very special process, flavoured according to taste with the most popular ones containing different nuts.  Original Turkish Delight does not contain gelatin and other animal products.

Zest Gourmet Foods
www.zestgourmetfoods.com
Zest makes a delicious range of preserves and condiments that go exceptionally well with cheese.  Their focus is on creating interesting flavours and aromas, firstly to complement cheese, but which have multiple applications for those wishing to be creative.  No additives, no chemicals, no colourants, no stabilizers and no preservatives. The colours are natural and the flavours clean to the palate.

Remember that old Farmer Brown ad: ‘They taste so good, ’cause they eat so good’? It turns out that a diet of grubs, grass, grain, fresh air and sunshine makes the tastiest chickens of all.

On 6 March 2010 a group of Slow Fooders visited Spier to learn more about their biodynamic farming methods. In particular, we wanted to know about their egg-laying and broiler chickens – we’d heard they lead happy lives, by chicken standards.

Spier farm manager, Christo, led us out into the pastures to meet the chickens and cows, who live in a fascinating symbiosis on the pastures.

Into the yonder... to the chicken coop! - Pia Taylor

This piece of land was almost destroyed by conventional farming methods, but is now being rehabilitated using biodynamic principles: the cows graze the grass, trampling some of it flat and churning the earth. They leave behind pats, where larvae grow. A few days’ later the chickens are moved onto the same piece of land, where they disperse the pats by scratching for grubs and further fertilise the soil with their own droppings. After a few rounds of this, the srubby pasture starts to look green and lush – it’s revitalised.

Cows doing their good work on the Spier pastures - Liz Metcalfe

Spier’s egg-laying chickens are completely free to run around at will (though Christo has specifically chosen ones that don’t like to range TOO far) and spend their evenings roosting a large coop (decorated by local kids), where they’re free to lay their eggs as and when they feel like it.

Egg-layers' mobile coop painted by local children - Liz Metcalfe

They’re also free to indulge in all sorts of poultry peccadillos, including chickens’ absolute favourite past-time: a feather-fluffing dust bath. These chickens will be good layers for up to five years (compared to less than two years for exhausted commercial hens).

Spier chickens taking a very enjoyable dust bath - Liz Metcalfe

The broiler chickens – the one omnivorous humans eat – are moved through the pastures in large cages, partly covered in shade-cloth. While they don’t run free – predators are too much of a danger – they’re still chirpy, as The Littlest Slow Fooder found out when she was introduced.

Toddler meeting her first real-life happy chicken - Pia Taylor

These broiler chicks come from the same place that commercial chickens are bred, and are ‘saved’ at one day old. “I see the crates of chicks being loaded onto the big trucks, and look at our couple of hundred chicks, and I think ‘this is your lucky day, guys’,” says Christo.

The chicks spend their first three weeks in this roomy shed, before going ‘out to pasture’ for another three weeks. During this time, they grow up to twice as big as conventional chickens – as much as 2.6kgs – eating bugs, seeds, some special feed, and getting strong scratching around in the dirt. Right now, the chickens are slaughtered at a site about 90 minutes away that has the requisite humane approach, but Spier has nearly finished their own slaughterhouse on the farm, which will mean chickens will be far less stressed at the end.

Reverent poem on the wall of the in-progress slaughter house - Liz Metcalfe

The poem on the wall, by Kahlil Gibran, reads in part:
By the same power that slays you, I too am slain; and I too shall be consumed.
For the law that delivered you into my hand shall deliver me into a mightier hand.
Your blood and my blood is naught but the sap that feeds the tree of heaven.

In the biodynamic tradition of ‘closing the circle’ on a farm, all inedible by-products of the slaughter will go into the Spier organic veggie garden compost heap. It will feed the soil that fed the chickens that fed us.

Strains of Mozart waft out over Spier's organic veggie garden... - Pia Taylor

Ed’s note: Spier’s wonderful chickens are available at a growing number of locations:

• Kwalapa – 31 Newlands Avenue, Montebello Design Estate. Tel 021 687 9314.
• The Earth Fair Market – South Palms (same location as Builder’s Warehouse and Reader’s Warehouse in Tokai Main Rd).  Available Saturday mornings only.

(Please leave a comment below if you’ve spotted them elsewhere around Cape Town, and I’ll add them to the list)

Date: Saturday 20 and Sunday 21 March
Time: 09h00 to 16h00
Venue: Stone Cottages (opposite the main entrance to Kirstenbosch)
Price: R5 for the Kirstenbosch Partnership Fund (children under 12 free).

NB.    Bring your own carrier bags / wheelbarrow !

Enquiries:
Tel: 021 671 5468, email: t.rosier@botanicalsociety.org.za.
Website: www.botanicalsociety.org.za for more info and current plant availability list.

It’s a beautiful estate, with lovely views, award-winning wines and one, most importantly, with an eye on the environmental impact of its operations. Whilst Backsberg hasn’t gone the organic or biodynamic route (which I’ll admit I perhaps idealistically wish they would do), there’s good reason they won the Mail & Guardian Greening the Future Award last year (in the agricultural category) and more besides.

So I’m excited to be going there again, in just over a week’s time, for the third Slow Food Mother City outing of the year.  As a member of the committee for the fledgling Slow Food group, it’s so much fun planning outings like this one (and going on them, of course!).

We’ll be joining Simon Back on a walking tour of the estate, visiting the section set aside specifically for biodiversity (which earned the estate ‘Champion’ BWI status), followed by a guided wine-tasting, and a finger lunch outside the Earth Centre.

Please join us!  The event is open to guests and members alike – cost is R80 for members, R85 for guests and R35 for children aged 3-12. Wine will be available for purchase to take home or enjoy with your picnic. Cool drinks will also be available for purchase.

The full event info:

Date and time:
Saturday 27 March 2010. 11.00am

Schedule:

11h00: Arrival (refreshments served outside the Earth Centre)
11h00-12h00: Environmental Tour of the Estate with Simon Back
12h00-13h00: Wine Tasting in Historical Vat Cellar hosted by Cellar Door Manager, Danwin James
13h00: Finger Lunch outside the Earth Centre

For more details, and a map, visit slowfoodmothercity.co.za.

Hope to see you there!

Thanks to Michelle for finding the awesome drunken snail pic (original here).

The one-day festival will see the largest gathering of wine producers and enthusiasts in the Far South ever. Visitors will be treated to the ultimate tasting experience with the opportunity to sample over 100 of South Africa’s best known wines. Over 20 wine producers – including some of South Africa’s most reputable and award-winning labels – will be there. These include Lazanou, Diemersfontein, Springfield, Teddy Hall, De Wetshof, Badenhorst, Cape Point Vineyards, Groot Constantia and Klein Constantia.

Every corner of the Cape Winelands map will be represented, including Franschhoek, Stellenbosch, Robertson, Wellington, Constantia and the West Coast. Every cultivar grown in the Western Cape is also expected to be showcased, so there is definitely something for everyone. All of the wines available for tasting will be on sale at special festival prices at the Old Cape Wine Shop, while stocks last.

Tickets will be on sale on the day at just R40 per person tasting. This includes a wine glass, unlimited wine tastings and sumptuous food tastings. There will also be live music, scenic surroundings to relax in and entertainment for kids. Visitors are welcome anytime between 10am and 5pm and additional parking will be made available on site. There is also a Free Range Coffee Shop and restaurant for those who would like to include a delicious meal. The Blue Water Café offers fresh free range food, stunning views and a great kids’ entertainment area, so booking is essential (021 783 2007).

Date: Saturday 6th March 2010

Time: 10h00 till 17h00

Where: Imhoff Farm, Kommetjie Road, Kommetjie

For more information about the Festival, call 021 783 50 54 or visit www.ocws.co.za. For more information about the many other attractions at Imhoff Farm, visit http://www.imhofffarm.co.za

There are so many kinds of picnicking one can indulge in… and so many places to do it.  So, instead of trying to jam it all into one article, we’ve decided to split it into broad categories, such as ‘Wine Estate Picnics’, ‘Concert Picnics’ and ‘BYO’. Each has its own particular appeal, and (we think) deserves to be explored at length.

So, over the next few weeks, we’ll be bringing you a collation of the many picnic opportunities our city and its surrounds has to offer… everything from lavish 5-star everything-laid-on expeditions, to the budget bring-your-own version, to the various music-centred occasions where food is generally secondary to the experience.

The list will morph and grow with time, as we discover and try more picnics so if there’s something we’ve left out, please share the info by leaving a comment below, and we’ll add it forthwith!  And, please please treat this list as a guide only – ALWAYS phone the picnic organisers (where applicable) before you go, to avoid disappointment.

Right, so, first up: lazy, laid-on lunches on wine estates in and around Cape Town…

Wine Estate Picnics

Buitenverwachting Picnics.  Buitenverwachting Estate, Klein Constantia Rd,  Constantia. www.buitenverwachting.co.za

Relax under the beautiful oaks of Buitenverwachting Estate… A veritable feast!  Tables and chairs are provided (if you want them) and there’s a very strictly applied maximum number of picnics allowed (which means it doesn’t get overcrowded).  PICNIC MENU 2009/2010.

• Cost: R105 per person.  Kid’s basket R45 (under 10).  Excludes wine and soft drinks.

Bookings:  Contact Adrienne on 021 794 1012 or 083 257 6083.  Dates: Open from beginning November to end April | Times: Mondays to Saturdays from 12h00 – 16h00 | Closed: Christmas and New Year.

Simon’s Terrace Picnics. Simon’s Restaurant, Groot Constantia Estate, Cape Town. website

Simon’s Terrace picnic offers a relaxed, tranquil experience on the rolling green lawns near Simon’s Restaurant. Baskets with delicious country fare can be pre-ordered and collected from the picnic kiosk.

• Cost: R300 (for 2); R418 (family of 4)

Bookings:  Tel: 021 794 1143.  PICNIC MENU 2009/2010

Nitida Cafe ‘Pimp your Picnic’. Nitida Estate, Durbanville Wine Valley. www.nitida.co.za

Nitida’s new picnic baskets give you a bit of choice.

A basic picnic basket for two costs R185, but if that’s not enough for you (though it looks pretty substantial) you can then choose to add on from a selection of meze, meat and cheese and other goodies such as salads and desserts.

• Cost: R185 for 2. Add-ons various prices. (Kids info TBC)

Bookings: Tel. 021 976 1467 | Email: info@nitida.co.za | PICNIC MENU 2009/2010

Boschendal ‘Le Pique Nique’. Boschendal Estate, Stellenbosch. www.boschendal.com

• Cost: R300 (for 2) | R59 per child (under 10).  Excludes beverages and service.

Bookings:  Tel. 021 870 4272 | Email: reservations@boschendal.com.

Baskets to be collected between 12.15pm and 1.30pm. They may be collected later – by arrangement. Season runs from 27 September 2009 – 9 May 2010 (weather permitting – cancelled if raining)

Spier Picnics. Spier Estate, Lynedoch, near Stellenbosch. www.spierrestaurants.co.za

Awesome picnics at Spier Estate, near Stellenbosch.  Pre-order a basket, or load up on deli goods of your own choosing before annexing some territory by the water.

Superb lakeside atmosphere (complete with plenty of ducks) and lots of gently swishing trees provide shade. Pony rides for kids.

• Cost: R130 (for 1), R220 (for 2), R330 (for 3) | R45 per child (under 12)

Opening hours: 12h00-14h00 for collection of boxes, weather permitting. Vegetarian option available (same price).

Bookings: Tel. 021 809-1983 | email spierreservations@kristensen.co.za

Zevenwacht Picnics.  Zewenwacht Estate, Langverwacht Road, Kuils River. www.zevenwacht.co.za

• Estate Basket: R260 (for 2)
• Vegetarian Basket: R270 (for 2)
• Braai Basket: R290 (for 2) – min order of 2 baskets, 72 hrs in advance.  They will supply wood, firelighters, grid & a braai area.
• Kids basket: R55 each.

Bookings:  September 2009 – May 2010.  Tel. 021 903 5123.

Seidelberg Estate Picnics. De Leuwen Jagt Restaurant, Seidelberg Estate, Suider-Paarl.

De Leuwen Jagt Restaurant serves locally inspired and seasonal food.  Picnic under ancient oak trees and enjoy spectacular vineyard views.  An added bonus: all the vegetables that are used in the restaurant and kitchens are grown on the farm!

• Cost:  R220 (for 2).  Kids (TBC)

Bookings: Picnics must be booked 48 hours in advance at the Restaurant +27 (0) 21 863 5222.

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Rim of Africa – ‘a walk of no ordinary proportion’

Galeo Saintz and Ivan Groenhof are pioneering an epic walking trail from Cedarberg to Outeniqua along the crescent of mountains forming the southern edge of Africa.

More than a walk, the experience embodies a journey through wilderness and the freedom of a mountain passage. Symbolically and metaphorically the walking in mountains maps the journey of self. Old San trails, the spirit of ancestors, snow proteas, misty mountaintops, crystal streams and aching feet….

It’s not just another hiking trail, it’s also an ambitious conservation programme that aims to conserve the scenic beauty of the entire route and thereby maintain the fauna, flora and natural heritage of the area.

The full trail, when completed, will span a distance of around 650km (about 48 days), which hikers can do one stage at a time.  The first stage (11 days) has just been opened for bookings… so if you’re keen to find out more, stop in at Green Drinks this evening and see for yourself!

Green Drinks is on this evening at Josephine Mill, Newlands.  Starts at 6.30pm, with talks kicking off at 7.30pm.  Wine and snacks available at reasonable prices.

(more about the Green Drinks concept)

According to SANParks, the objective of SANParks Week is to:

…cultivate a culture of pride in all South Africans in their relationship with the country’s natural, cultural and historical heritage, under the established theme “Know Your National Parks” and the feature element of the project is free access to all South African day visitors (especially people from communities around the parks) carrying an official Identity Document, while scholars and young persons under 16 years of age, will be allowed entry, without the requirement for proof of identity.

Now, down in the Cape we may not have easy access to parks like the famous Kruger National Park, but we certainly do have a few of our own very spectacular variety.  I wondered how many Capetonians have been to all of them… so I’ve put together a list, in order of proximity (within a limit of 400km from Cape Town).

Here’s to visiting them all (though not necessarily in the space of one week!)

TMNP (Table Mountain National Park).

A unique feature of the TMNP is that it is primarily an open access Park with only three points where conservation fees are payable, Cape of Good Hope, Boulders and Silvermine, the rest of the Park is open access and free for all to enjoy.

Situated at the south-western tip of Africa, the Table Mountain National Park (TMNP) encompasses the incredibly scenic Table Mountain Chain stretching from Signal Hill in the north to Cape Point in the south and the seas and coastline of the peninsula.

The narrow finger of land with its beautiful valleys, bays and beaches is surrounded by the waters of the Atlantic Ocean in the west and the warmer waters of False Bay and has within its boundaries two world-renowned landmarks – majestic Table Mountain and the legendary Cape of Good Hope.

Normal rates for SA citizens: R70 per adult, per day or R10 per child, per day.

West Coast National Park

Location: about 100km from Cape Town, along the West Coast road (R27).

Just inland from the secluded harbour of Saldanha Bay one finds the azure waters of the Langebaan Lagoon, focal point of the West Coast National Park. Thousands of seabirds roost on sheltered islands, pristine golden beaches stretch endlessly into the early morning mist and brooding salt marshes are home to vast concentrations of migrant waders from the northern hemisphere.

During the spring the strandveld is embroidered with a tapestry of multi-hued flowers, while in the Postberg section many antelope are to be seen in a setting that is as unique as it is idyllic.

Being flower season, the tariffs are higher than the rest of the year, and you’d be saving yourself R38 per person, per day or R26 per child, per day.

Agulhas National Park

Slightly further afield, approximately 230 km from Cape Town, on the East Coast, you can also stand at the southern-most tip of Africa, located in the Agulhas National Park.

Geographical extremes capture the imagination. From ancient mariners to contemporary mankind, the quest has always been to reach the poles, sail around the tips of continents, conquer the highest peaks and dive to the ultimate depths. This is the same spirit that captivated the explorers of yesteryear who braved one of the most challenging sea crossings of their time: the Atlantic-Indian Ocean crossing via Cape Agulhas.

As the southern-most tip of Africa, it has always had its mysteries and adventure, and still captures the imagination of contemporary explorers.

There is no conservation fee for the park, but you’ll pay R15 per adult, per day (half that for kids) to enter the Lighthouse Museum.

Bontebok National Park

Location:  about 6km from the picturesque and historic town of Swellendam, 240 km from Cape Town (along the N2).

Bontebok National Park is a place of simplistic beauty and peaceful charm. The majestic Langeberg Mountains provide a picturesque backdrop for this Park of colorful riches. A part of the Cape Floral Kingdom, now heralded as a world heritage site, Bontebok National Park always offers something in bloom.

The Park is proud to promote its achievements in biodiversity conservation, from the endangered fynbos veld type, coastal Renosterveld to the namesake bontebok!

Normal entry fee: R18 per person, per day.

Tankwa Karoo National Park

Location: inland, about 180km from Ceres and approximately 330km from Cape Town.

Tankwa Karoo National Park is situated on the southern boundary of the Northern Cape with the Roggeveld Escarpment in the East, Cederberg in the West, and Klein Roggeveld Mountains in the South.

Just a four hour drive from Cape Town brings you to this unique national park situated within the Succulent Karoo Biome where you’ll find rare and endangered plant species, rich endemic birdlife, and landscapes that will take your breath away – from the sheer cliffs of the Roggeveld Escarpment to the moonscapes of the Tankwa Desert.

Not a huge saving here – the usual tariff for entry is R18 per person, per day.

It was a lovely day, despite all weather forecasts, with mostly sunny skies, and warm temperatures.  

And, best of all, being a week-day, it’s the quietest day of the festival, which means there’s no need to elbow people out of the way to get to the cheese, and that one can quiz the still-relaxed cheesemakers at length about their produce.

As always, I like to focus on the small producers and artisans, especially those who employ natural and sustainable practices on their farms, use only natural ingredients, and make their cheeses by hand.

These, then, were the highlights of the day:

	Ovis Angelica “Divine Sheep’s Cheese” Patria Farm, Smithfield (Free State).          I tried the ‘JanGroentjie‘, a soft sheep’s milk cheese with organic dried lavender buds. SPLENDIFEROUS! Ovis Angelica produces a range of artisan cheeses, made by hand from sheeps’ milk. The ewes are managed according to organic principles, range freely in pastures and paddocks and the use of antibiotics, chemical drenches and vaccines are limited to the absolute minimum. Farmer Elmarie van Aswegen beams with pride when talking about her farm – and so she should!. Visit www.sasheepdairy.co.za for more info and to find a local distributor.
	Wilde & Roare Organics        Odenshoek Farm, Montagu (Western Cape) My favourite: the ‘Goatsmilk Cheese Chocolate, Grappa & Nut’    The sheer novelty of eating goatsmilk smothered in organic dark chocolate blew me away… Wow! Not only does their cheese taste divine, Wilde & Roare is dedicated to using natural and sustainable farming methods, raising their goats in a humane and compassionate manner, and producing handcrafted products made from honey, herbs and goatsmilk. They are in the process of becoming fully organically certified.  www.wildeandroare.co.za
	La Petite France       Edgewater, 36 Sutton Rd, Hilton (KZN). They make a handmade French-style camembert - probably one of the best camemberts I have ever tasted!     La Petite France is so-called because the culture and rennet for these delicious camemberts is imported from France – only the milk is locally sourced. Why that would make it better, I’m not too sure, but it certainly is delicious. The cheese is made in Hilton, Kwa-Zulu Natal, and unlike many camemberts, is enclosed in a permeable cover which ensures that methane (produced when the cheese ferments) doesn’t get trapped inside. Contact details: Tel. 033 343 3487; Email lapetitefrance@ginkgo.co.za.
	Nuwehoogte Goat Dairy Robertson (Western Cape)                            Try the Vinicio (semi-soft cheese matured in petit verdot wine) and Yael (semi-hard cheese which spends two months in red wine, grape pips and skins).    This small family-run goat dairy near Robertson makes everything by hand and no preservatives or colourants are used in their cheeses. Their enthusiasm is contagious!  I’d love to go and visit their farm one of these days. Contact details: Tel. 023 626 4165 / 076 875 3576; Email: nuwehoogte@yahoo.com
	Simply Natural Broughton Farm, Bedford (Eastern Cape) Delicious, delicately flavoured organic cows milk cheeses.    The cheeses are hand-crafted and are produced from the milk of pasture-fed cows. The cows are not fed any animal by-products, growth stimulants or hormones, and no artificial additives, colouring or preservatives are added to the cheese.  To save energy, and prevent bacterial contamination, the cheesemaking process is started immediately after milking, on the farm. Contact details: Tel. 042 247 2321 / 072 396 2265; Email cnprudhon@gmail.com
	Cheese Head George, Garden Route (Western Cape) A joint venture:  delicious, goats milk cheese from Caprino Farm and cows milk cheeses from Myst Hill.      The Caprino Farm range includes chevre logs (Black pepper, plain, mixed herb, mustard & seed), semi-hard gouda (yum!), crumbly feta and a tangy cheddar.   Myst Hill uses the milk from their grass-fed cows to make their natural farm butter, feta, gouda and yoghurt.  Delicious! Contact details: Tel. Tony Hill – 082 498 5721
	Kambro (Jamma Farm) Jamma Farm, Dordrecht (Eastern Cape) Their specialty is what they call ‘Kambro Pinomage’ – a combination of cows’ milk, cultures and ‘pintoagriculture’.        These are cheeses for winelovers, steeped, as they are, in tasty Pinotage.   The milder (ie less mature) cheeses were more to my tastebuds’ liking, but they have a feisty version for those with a craving for stronger flavours. For information on how to find this lovely cheese, contact cheesemaker Andre Myburg on 082 901 0245 / 045 941 1017 (he’s the one with the hilarious hat!)
	Alpine Goat’s Cheese Dragon Fly Farm, Napier (Western Cape)   Try all their goats’ milk cheeses!  They’re available in plain, chili, basil, oregano, herb & olive oil, oak smoked, vanilla, olive and tomato/chilli.      These are artisan cheesemakers with a passion for sustainability and things organic.  Ask them about their farm and you’ll see the passion! Dragon Fly Farm practices organic principles in farming and cheese making. All cheese is handcrafted daily using vegetarian rennet, 100% goats milk and no artificial colourants, stabilisers or additives are used. www.goats-cheese.co.za

And, of course, there were many more highlights of the day…

More exceptional cheeses:

• The Dalewood Fromage Wineland Brie Exotic range:  Wild Mushroom; Crushed Olives; Cape Chilli; Green Fig (all natural ingredients, using traditional hand-crafted methods). 021 875 5725.  www.dalewood.co.za
• Foxenburg Estate.  Goat milk cheeses, certified organic extra virgin olive oil, table olives, and oyster mushrooms. www.foxenburg.co.za
• La Masseria.  A delicious, creamy mascarpone with nuts and grape must.  www.lamasseria.co.za
• Portobello.  Their new camembert-like cheese, the Franschhoek Angelot was launched at the festival.  It is smooth and creamy, and has a lovely strong taste.  Look out for the bright red packaging.
• Kimilili.  Fabulous farmhouse cheeses from Tulbagh, crafted in the French and Swiss cheesemaking tradition, using natural farming practices.  I highlighted them last year, and they’re still going strong!  www.kimililifarm.co.za

And some non-cheese highlights:

• Bella Vita Farm (Wilderness). Growers of exotic mushrooms, Bella Vita creates tasty gourmet mushroom salsas, pestos, chutneys, and tapenades. They also make a tasty dairy-free basil pesto. www.bella-vita.co.za
• By Nature.  Natural and organic products.  Nuts, honeys, dried fruit.  You’ll find them at selected food markets in Cape Town. www.bynature.co.za
• Chrisna’s Olives.  Olives of gargantuan proportions.  You’ll find them at the Stellenbosch Fresh Goods Market and the Neighbour Goods Market.
• Laharna Farm & Blue Sky Organics.  Organic olive farms side by side in the Klein Karoo (the owners are siblings).  Delicious organic olives and olive-products. www.urbansprout.co.za/laharna_farm | www.blueskyorganics.co.za
• Mannamakers.  Definitely one of the most eye-catching stalls of the festival.   Fresh baked breads of all kinds, colourful cupcakes, sandwiches, french loaves, florentines and more!