Launched very recently in April 2019, Gorgeous George is a boutique designer hotel tucked into two lovingly restored heritage buildings on St George’s Mall in the historic, cultural, and culinary heart of Cape Town. The hotel’s interior is the creative effort of a constellation of local artists and designers brought together by German owner Tobias Alter. One such artist is Lucie de Moyencourt who hand-painted the 1,800 ceramic tiles that now adorn the walls of the foyer, depicting a map of the city; another is David Brits, whose painted murals add colour, depth, and intrigue to walls throughout the hotel, including the interior of the bell tower on the pool terrace. The outcome of this artistic collaboration is a grand masterpiece that is quirky, chic, cheeky, tranquil, fashionable darling, and, of course, gorgeous!
Gorgeous George has 20 studio apartments, eight one-bedroom suites, and four two-bedroom suites, all trendily dressed and kitted out with the usual mod cons and luxuries. The suites have a consistent South African contemporary design aesthetic, which is framed by raw, industrial elements, like the exposed ceiling pipework and original steel or wood window frames. Handpicked treasures, velvety drapery, and patterned rugs add personality and pops of colour.
The bathrooms are equally impressive – some even feature freestanding Victorian-style bathtubs. All are stocked with designer fragranced soaps and creams that are biodegradable and vegan-friendly. A kaleidoscopic floral carpet winds its way through the hotel’s sleek, black corridors like a river of paint. In no other place on Earth have I been so bewitched by the floor and if it weren’t for the guide showing me around the hotel, in my trance-like state I very likely would have walked straight into a wall.
Location, location, location
Gorgeous George exists at the very epicentre of Cape Town. In every direction, the Mother City’s famed attractions, historical sites, restaurants, and bars line the streets. Towards Table Mountain, there is the Company Gardens, Iziko Natural History Museum, and South African National Gallery. Towards Lion’s Head, Long Street’s bar scene and foodie favourite-Bree Street unfurl at your feet with the cultural gem of Bo-Kaap a stone’s throw beyond. Then, there’s the vibrant shopping street of St George’s Mall and a vast buffet of artisanal coffee shops, uniquely flavoured eateries, food and craft markets, and sexy cocktail bars, making Gorgeous George oh-so-desirable in the eyes of visitors to the Cape.
Gigi Rooftop Restaurant and Bar
On the topmost floor of the hotel you’ll find Gigi Rooftop, a jungle-inspired lounge, bar, and restaurant where hotel guests can take their meals, sprawl out on the enormous couches, or lounge by the pool, and day visitors are encouraged to “come for breakfast and stay for dinner.” On the covered veranda, the ceiling drips with textured woven baskets and planters with moss beards, while large palm trees lend their verdant fronts to the oasis-like atmosphere.
It all works together to create a tranquil, green space that appeals to the sub-conscious’ need to feel close to nature. Inside, the restaurant has a decidedly different feel of an 18th Century gentleman’s lounge with a rugged, industrial edge. Chef Guy Bennett, previously of The Restaurant at Grande Provence in Franschhoek, heads up the kitchen of Gigi Rooftop, crafting seasonally and locally inspired dishes that are both healthy (read: guilt-free) and delicious. Behind the bar, inventive cocktails are proudly brought to you by well-known mixologist, Jody Rahme.
A place you’ve got to meet
Gorgeous George exudes history, fashion, and charm and presents as a work of art. More than that, however, it feels personal… like someone’s warm, colourful, and perhaps a little eccentric personality has been transposed onto its physical interior. And after spending a few hours poking about the hotel and sitting down to lunch at Gigi Rooftop, I wish that there were more people in the world with personalities like Gorgeous George.
Gorgeous George Hotel and Gigi Rooftop bookings and enquiries: +27 (0) 87 898 6000 | Gigi Rooftop Bar & Restaurant: email@example.com, +27 (0) 87 898 6000
In 1679, in a land far, far away from Cape Town (by foot), a plump man with a thin moustache and a head of flowing auburn hair that would have been the envy of any self-respecting Duchess decided to call it a day and stepped down off his steed – or ox wagon, it had been a three-day horse ride from Cape Town and the derriere could only take so much. Settling on the banks of a river, the Dutch Commander appraised his surroundings and conceived of the idea of expanding the Cape colony to include a second settlement here because, well, why not? Three and a half centuries ago, the human ego was hob-tied to conquering and owning things (oh, wait, it still is).
And so, on the banks of the Eerste Rivier (the first river), sprawled out under a bosch (bush) for shelter, the Dutch Commander and first Governor of the Cape, Simon Van Der Stel, had the epiphany that conceived one of the Cape’s most ardently loved destinations. He declared the new settlement “Stellenbosch” – a nod toward his own ego and the humble bush that sheltered him on that first night he camped out under the stars.
Or so the legend goes.
These are the delectable historic titbits one learns on a walking tour with Stellenbosch-based tour company, Bites & Sites Food Tours.
Bites & Sites Food Tours
Fast forward to Saturday 24th August 2019…
A group of two Americans from Miami, one from New Jersey, a family of three Belgians, and we two humble South Africans convened at 10:00 at 47 Church Street, Stellenbosch: the home of Bites & Sites Food Tours and Stellenbosch Wine Routes. Here, we met our Bites & Sites tour guide, the crimson apron-clad and crimson-headed Louise Smit, and hit the streets on foot to experience the town’s most alluring, internationally renowned attractions of history, architecture, food, and wine, glorious wine!
Bites & Sites Food Tours depart daily, Monday to Sunday at 10:00 and again at 13:00.
The tours centre on the five oldest streets in Stellenbosch: Dorp, Andringa, Plein, Kerk, and Rhyneveld Street, stopping quite regularly for anecdotes and architecture, and to appraise features of the town’ original build, such as the deep grachts or gutters that line the streets. Additionally – and this is where the offering is so greatly elevated above any other walking tour I’ve experienced – the tour makes frequent stops at various restaurants, cafés, a butcher, and a wine bar for distinctly South African refreshments, thereby giving visitors a holistic and unforgettable impression of the history, heritage, and culture of Stellenbosch and the Cape.
A hop and a skip back in time
Our first stop was the Stellenbosch Museum where Lousie laid out the basic foundations for the town’s history, introducing us to the indigenous Khoisan people, the early Dutch settlers, and the first Governor of the Cape, Simon van der Stel. For those of you who get narcolepsy at the mere mention of the word “history”, fear not. The Bites & Sites tour guides keep it light and entertaining without hovering for too long in any one place but at the same time, ready to delve deeper should you have any questions.
The Stellenbosch Museum property is home to four houses built during different time periods, the oldest of which, Schreuderhuis (1709), we toured. From the robust yellowwood furniture, meat hooks made from fire-hardened Protea tree roots, and kitchen ceiling adorned with bushels of drying herbs to the taxidermied cat enjoying a permanent nap on the bed, stepping into Schreuderhuis, which once belonged to the court messenger, is like stepping back in time. The house has also eerily survived the numerous fires that have swept through the town over the centuries.
Anecdote: since doctors were so appallingly ignorant in those days, the corpses of dead people would be buried with a string tied to their wrist, connected to a bell above ground. Then, should they wake from their misdiagnosed death (perhaps they were in a coma, fever, or deep sleep), their movement would ring the bell and attract the attention of some poor passer-byer who would probably spend the remainder of his or her life in sore need of therapy. Hence, the origin of the expression “saved by the bell.”
Our third and fourth stops were the impressive Dutch Reformed Church on Kerk Straat (1863) and the University of Stellenbosch’s Faculty of Theology, housed within a handsome, historic building and with lovingly kept gardens shaded by a monstrous 52 metre tall, 200-year-old Norfolk pine tree.
With a leisurely hour’s strolling around under our belt, we stopped in at Dora’s Restaurant at 2A Ryneveld Street for refreshments of tea and South African sweet treats. As locals, we found it endearing and strangely pride-inducing to watch foreigners dip a big toe into our culture and, for the first time, taste and enjoy the cuisine we were raised on. Dora’s served up three indigenous teas (rooibos, honeybush, and buchu) and three absolutely delicious sweet treats: milk tart, koe sisters (not to be confused with koeksisters), and malva pudding drizzled with amarula cream. These were accompanied by enthusiastically told tales of how the various spices and recipes that characterise South African cuisine were introduced to the Cape and the country.
Biltong, droëwors, and wine
Have you really been to South Africa if you’ve omitted biltong and droëwors from your bucket list? (Vegetarians and vegans, you’ll be excused from this one.) And so, after another hour of meandering the historic streets of Stellenbosch and listening to fascinating, romantic, and sometimes ghostly tales of the town, we stopped in at the Eikeboom Butchery, the oldest surviving traditional butchery in Stellenbosch. Here, we picked up snacks for our wine tasting, which was hosted at the Brampton Wine Studio, where we sampled the dry, fruit-driven, and easy-drinking Brampton Sauvignon Blanc, Rosé, and Pinotage.
Personally, I would have preferred it if we got to taste wines that better showcased the high calibre the Stellenbosch winelands are capable of. With Americans and Europeans in our tour group, we were competing against Californian and French wines! Nevertheless, the wines were drained and the biltong enjoyed by all.
Optical illusions and spiritual phenomena
With wine coursing through our veins, we resumed our tour of Stellenbosch’s historic streets, stopping in at various arts and crafts shops to indulge in a little retail therapy. We took in the Stellenbosch City Hall and its stunning artwork of late President Nelson Mandela. With the sun bouncing off the screen of my cell phone, taking pictures was more a “mik-en-druk” (point and push) exercise. So I was quite taken aback when going through my photos later to see two beams of sunlight eerily coursing their way down on either side of Nelson Mandela’s artwork. An optical illusion or a spiritual phenomenon? I’ll let you decide for yourself.
Lunch at Oude Werf
For lunch, we stopped in at the Oude Werf, a luxury hotel in the heart of Stellenbosch whose history dates back almost to the town’s very beginnings (1686). The menu, of course, was a collection of classic Cape dishes: bobotie wraps, chicken pie, roasted sweet potato, snoek cakes, and yellow (turmeric) rice. This was served (I was happy to see) with two gorgeous wines from the Stellenbosch winelands: the Waterford Pecan Stream Chenin Blanc 2018 and the Kleine Zalze Pinotage 2018.
Whilst there, our guide Louise took us down a short flight of stairs to show us a slice of the hotel’s exposed, preserved foundations, which, since the Oude Werf used to be a Church, was where the wealthy (and only the wealthy, since they could afford the honour) were buried. It gives a whole new meaning to the expression “stinking rich” doesn’t it?
A wonderful, whirlwind experience
Three to four hours of strolling, admiring architecture, and listening to evocative tales of South Africa’s second oldest town, with a bit of wine, biltong, retail therapy, and a traditional South African lunch thrown in…this is what Sites & Bites tours are all about. It’s a whirlwind, multi-sensory immersion in Cape and South African culture that will send you home – whether you’re a local or a foreigner – with colourful memories, beguiling anecdotes, and perhaps even a few new international friends!
In Cape Town, MSC is one of the most widely recognised company acronyms. The name is emblazoned across the gargantuan hulls of the cargo ships that frequent our harbour and, of course, the name has become lovingly associated with luxury, all-expenses-covered sojourns into the Indian Ocean and beyond. Cruises and cargo: that’s MSC. But, since 2017, the marine brand has been hard at work plotting its upward trajectory, the ambitions of which would have Superman quaking in his crimson boots.
But “It’s better to set your sights high and fall short, than to set them low and always succeed.” This is the unofficial mantra at MSC, said Ross Volk, Managing Director of MSC Cruises South Africa during a media brief that took place Monday 19th August at the Old Harbour Conference Centre, Westin Cape Town. Seated around a conference table the size of a rugby field, 30 pairs of eyes grew larger and larger as he and Angelo Capurro, Global Executive Director at MSC Cruises, laid out the company’s plans for expansion, renaissance, and revolution in the coming decade – plans that have been on the drawing board since they kicked off their “second phase” in 2017.
But before I spill the goods, let’s take a brief look back at the history of this vastly accomplished cargo and cruise company.
Then and now
Unlike most other cruise lines, MSC is a family owned company with a family spirit. Its 50-year history began in 1970 with its conception as a cargo shipping enterprise in Brussels, Belgium, under the stewardship of businessman Gianluigi Aponte. Then, in 2003, MSC added commercial passenger ships to its offering and over the course of the next 10 years, enjoyed a monstrous growth of 800%. Today, MSC Cruises is the number one cruise line in South Africa, Europe, South America, and the Gulf, with 70,000 employees transporting millions of passengers to 211 global destinations on five continents annually.
“Phase Two” AKA Operation Reach for the Sky
Or should I say horizon?
The new phase of MSC’s expansion, which is as much about getting bigger as it is about getting better, is multi-faceted and has been laid out over a 10-year timeline, from 2017 to 2027.
“South Africa is an important market for MSC Cruises and reflects our broader growing investment in cruising globally,” says Capurro. “We have committed to launching 13 next-generation ships between 2017 and 2027, which will bring our fleet total to 25 and see our passenger capacity more than triple. Our total investment in these ships amounts to approximately R200 billion.”
This year alone, the company has added two new ships to the family: the MSC Bellissima and MSC Grandiosa. But this is small news compared to the grand scheme of their designs; designs that bode exceptionally well for South Africa in terms of our choice of holiday destinations, our tourism, our economy, and our future.
I. Four ship classes
The company has identified four ship classes that are based largely on delivering the best possible experience to passengers based upon their desires and, to a lesser extent, budget. For example, ships in the Meraviglia Class are primarily for cruises in off-peak seasons, when the weather might not be so conducive to outdoor lounging. And so the ship is designed with more indoor space and a focus on indoor entertainment and activities. The Seaside Class, on the other hand, is tailored to travel itineraries in sunny, peak season travel with maximum outdoor space and sophisticated outdoor amenities, entertainment, and activities, giving passengers that ultimate “seaside” experience. Next in the portfolio is the World-class fleet, which delivers longer trips to far-flung cruise destinations. And finally, the Ultra Luxury Class: for people with more green than the Amazon rainforest.
II. Expansion and Improvement
Hand-in-hand with the development of these ship classes comes the addition of new cruise vessels to MSC’s already handsome portfolio of ships. As previously stated, the company introduced the MSC Bellissima and MSC Grandiosa this year and have committed to adding one to two ships per year to swell their ranks to upwards of 27 ships by 2027 (that’s triple their current guest capacity). As for their original fleet, which has been in service since 2003, they have received a loving “make-over” and major upgrade through MSC’s Renaissance Program, so that they can offer passengers a modern, luxury travel experience.
Ever in pursuit of improvement and refinement, MSC is also evolving its fleet to offer greater comfort and a more seamless experience that begins on the shore already. Refreshingly, they are doing this by tapping in to their most valuable resource: customer feedback (don’t we wish more big brands would do that?) And so, the design of new ship prototypes has been largely dictated by customer feedback on the existing ships and the experience they deliver.
III. Partnering with the best-in-class
If you want to build a beautiful, sophisticated space and curate an unforgettable experience for your passengers, you need to work with a grand variety of partners who are considered the best in their class. And since a cruise ship is essentially a self-sustaining microcosm, MSC has established partnerships with people and brands that are considered to be at the pinnacle of their field, from top chefs, wine estates, and tech companies to entertainers, musicians, and even toys for kids. If you want to offer the best, you’ve got to work with the best!
IV. New infrastructure
More than mere ships, cruises, and cargo, MSC is set to revolutionise the cruising industry in South Africa by investing in infrastructure to enhance and extend the cruise experience and offering. This investment has been particularly noteworthy in the development of the Durban port terminal over the past few years: a R200+ million construction of a new world-class Durban Cruise Terminal as part of the KwaZulu Cruise Terminal Consortium (KTC).
“This multi-user terminal will make Durban an even more desirable destination for cruise ships from all over the world,” explains Volk. “It will substantially boost tourism numbers, create thousands of jobs, and lead to supplier development. All the partners in the initiative will shortly sign off the final design of the terminal and ground-breaking is scheduled to begin in November this year. We want the Durban Cruise Terminal to be an iconic destination. We hope the new port will be operational by January 2021.”
V. FREE training program for South Africans
“Ask not what your country can do for you but what you can do for your country.” – John F. Kennedy, 1961
MSC has made a commitment to the betterment of South Africa by introducing their Shosholoza Ocean Academy, which offers a FREE three-month training program (either in hospitality or some kind of trade) to 5,000 students. Upon successful graduation, these students can seek employment with MSC and work as many seasons as they wish.
In other words: it is a wide open doorway to a career at sea, whether it’s as a server in a fine dining restaurant aboard an MSC cruise, or as an electrician on an MSC cargo ship. Did I mention the Shosholoza Ocean Academy is free? It is, and with no obligation to even work for MSC upon graduation. This is just one facet of the company’s commitment to investing in the future of South Africa.
VI. More travel itineraries for South Africans
Finally, MSC has announced the addition of several new cruises and itineraries to South Africa:
MSC Opera will sail from homeport Cape Town from December 2020 to March 2021;
MSC Musica will sail from homeport Durban from November 2020 to April 2021;
Next season will offer over 60 cruises from one of two home ports (Cape Town and Durban);
And guests will have eight different itineraries to choose from: the most in Company history!
“Our decision to increase the number of ships for the South African cruise season in 2020/2021 is due to the significant growth in demand we have seen in our guest numbers over the past few years,” explains MD Ross Volk. “Our most recent season saw a 25% increase in guests compared to the same period in 2017/2018. MSC Cruises has been bringing bigger and better ships to this country and enriching our itineraries as more South Africans are realising that a cruise is an affordable, convenient, and exciting holiday option.”
MSC Opera, which can accommodate 2,500 guests and was completely refurbished in 2014, will offer 22 cruises next season alongside MSC Musica. MSC Musica can cater for approximately 3,200 guests and will offer 40 cruises. The ships will alternate routes, providing South African cruisers with a wider choice of options to suit their holiday needs. This means that both Cape Town and Durban ports of embarkation will get to experience the leading cruise line’s elegant and diverse product offering and enjoy more cruise destinations and packages than ever before.
One highlight of the 2020/2021 cruise itinerary is MSC Cruises’ 14-day New Year cruise around Southern Africa, incorporating destinations such as Portuguese Island; Nosy Be, Madagascar; followed by Port Victoria, Seychelles; and then Port Louis in Mauritius. MSC Orchestra will also make her maiden voyage to South Africa in November, offering three, four, and five-night sailings around the South African coastline until April 2020, visiting Pomene Bay in Mozambique – a marine safari experience complete with its own beach club – Portuguese Island, and Maputo.volk
Investing in the country’s future
“If there is one thing that can save South Africa’s economy, it’s tourism,” said Volk during his presentation of MSC’s incredible new plans, and with the company providing more cruise ships, more destinations, and more infrastructure for travel here in South Africa, not to mention a free training program that could give 5,000 students a career, they are guiding the country quite powerfully towards a better future.
Franschhoek wines and Cape flavours served in a rustic space, infused with traditional elements.
It is imperative when visiting Franschhoek – and particularly overnighting in Franschhoek – to pick a good breakfast spot. Why? Well, make no mistake, there will be wine and good wine at that, which means that the morning after the day’s indulgence will, in great likelihood, bring with it a hankering for some gorgeously greasy sustenance. I ain’t talking about no Wimpy breakfast, either. I’m talking about a breakfast buffet table groaning with cheese, charcuterie, pastries, breads, fresh cut fruit, cereals, and yoghurt, and a menu with every warm breakfast known to civilized man and woman (well, westerncivilized man and woman)…I’m talking about breakfast at Bistro BonBon.
Whether you like your eggs fried, scrambled, Florentined or benedicted, Bistro BonBon does a breakfast that is practically guaranteed to help you atone for the sins of the day before and to restore your body and mind to sufficient enough rigor to get you right back on that horse for round two in the Franschhoek winelands. Or three: who’s counting?
But it’s not only breakfast Bistro BonBon has earned a widespread reputation for (clearly, judging by how full they were on the morning we visited). Located on the breathtakingly beautiful La Petite Dauphine Estate on Franschhoek’s Excelsior Road, this charming restaurant with its rustic, country interior and views of dewy gardens, orchards, and mist-swathed mountains, does lunch and dinner too. Scottish Chef Archie Maclean is the creative driving force behind the menu, which takes full advantage of the Franschhoek Valley’s rich fruit basket of fresh produce.
Lunches and dinners are typically taken in The Studio of Bistro BonBon, a converted fruit packing shed with oodles of naked wood and natural textures giving it that beguiling, rustic feel and paintings from local artists adding pops of colour.
We, however, arrived late morning for breakfast and a strong cup of Sega Fredo coffee. After a warm welcome from Dominique Maclean, Chef Archie’s wife and Bistro BonBon’s front of house manager, we snuggled in for breakfast.To our backs, a wood-fire stove radiated delicious heat, beating back the icy chill of the Franschhoek Valley after a night spent in the teeth of a tempestuous Cape storm.
Having spent the day before steeping ourselves in Franschhoek’s beautiful wines, we made no pretences about “being healthy” – the diet can start on Monday – and so we ordered that ultimate, loving ode to cholesterol: the English breakfast. Two gooey eggs, a pork sausage, crispy bacon, sautéed mushrooms, seeded toast, a potato rosti, and sweet tomato relish later, I was ready to brave the new day!
Bistro BonBon provided the perfect, cosy setting for breakfast on a cold Franschhoek morning but watching the sun bathe La Petite Dauphine estate’s manicured gardens and orchards in silvery winter light left us somewhat regretful that it was too cold to sit outside. By the way, if you look “tranquil” up in the dictionary, you’ll find a picture of the view from Bistro BonBon, which might explain why we departed feeling like more than just our bodies had been recharged.
This is truly a magical location with a warm, country vibe that makes you feel right at home. We will just have to make our pilgrimage back to experience a lunch or dinner, outside this time, and under the shade of their 200-year old oak tree!
Pizza crust is by far the most forgotten, most neglected part of the pizza. In fact, many people go so far as to discard it entirely, eating the soft cheesy interior and leaving behind sad semi moons of pizza perimeter.
I am guilty of this crime against pizza. Stomach real estate is a precious commodity when you’re facing off against an entire large pizza and so you can’t afford to stuff your belly with bland, bready crust.
The sausage crammed or cheese-filled crust was some pizza houses answer to this global tendency towards crust wastage. At 95 at Parks in Constantia, Cape Town, Milanese Chef-proprietor Giorgio Nava’s answer is to craft pizzas that are – crust to cheesy centre – so absolutely delicious that not even a crumb is left behind on that plate.
How does he do this?
Quality pizza = quality ingredients
The not-so-secret is the freshness and fine artisanal quality of the ingredients. Forget processed mozzarella cheese, tinned tomato sauce, and mass, factory-produced dough. Within the kitchen at 95 at Parks, pizza is made the Italian way: with fresh, quality ingredients and components, sauces, and stocks that are lovingly and patiently hand-made.
“Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours,” says Chef Giorgio, who has received nothing but praise for the 95 at Parks pizza menu from his Italian friends. “Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated.”
Pizza menu of Italian classics
Starting with these flavoursome and crisp foundations, Chef Giorgio layers lashings of rich tomato sauce made from pomodoro san Marzano (plum tomatoes), extra-virgin olive oil, and fior di latte cheese, a traditional semi-soft and creamy Southern Italian mozzarella.
From here, it can go one of six ways:
It can be crowned with a bushel of basil for the simple, yet trusted Pizza Margherita; scattered with olives, grilled broccoli, spinach, and mushrooms for the Pizza Orto (vegetarian); dressed with olives, anchovies, and capers for the Pizza Siciliana; swathed with prosciutto crudo di Parma (Italian dry-cured ham) and rocket for the Pizza Prosciutto Crudo; layered with prosciutto cotto (cooked ham), basil leaves, and Grana Padano cheese for the Pizza Prosciutto Cotto; or prepared with mortadella sausage, basil, and grana Padano for the Pizza con Mortadella.
The crowning glory of Chef Giorgio’s small but authentic Italian pizza menu is the Neapolitan Montanara. Say it slowly: Nea-poli-tan Mon-tanaa-raaa. The very words sound edible, right?
This is, essentially, a Margherita pizza but instead of getting baked in the oven as is usually the case, the pizza dough is quickly deep-fried and then layered with that wonderful plum tomato sauce, creamy fior di latte cheese, fresh basil, and Grana Padano shavings. The result is a pizza that is, from crust to cheesy centre, eye-closingly delicious and satisfying.
The crust of Chef Giorgio’s Neapolitan Montanara can be likened to vetkoek: savoury, flavourful, and crisp on the outside, yet soft and steamy on the inside. And if that’s not enough to convince you to polish off the entire thing, you can always drizzle a little extra virgin olive oil and balsamic vinegar on your plate and eat the crust with that!
Pizza for lunch
Truth be told, our lunch at 95 at Parks was the first time I’d ever heard of the Neapolitan Montanara pizza and yet, it is apparently a culinary creation of legendary proportions. After browsing my way through one with a glass of the Terra Del Capo Sangiovese (when in Italy, right?) I can fully understand why it has achieved this status.
The Neapolitan Montanara is sensational.
But just to make sure that Chef Giorgio Nava’s other pizzas are as authentically Italian and, ergo, delicious as promised, my plus one and I shared a Pizza Orto and Prosciutto Crudo over a bottle of the Muratie Melck’s Blended Red 2015. I’m proud to say that while we didn’t finish everything on the plate, all leftovers were bagged and enjoyed later for dinner. The wine, however, didn’t stand a chance.
Tip: if you ask for fresh chilli or garlic with your pizza at 95 at Parks, they will chop it fresh for you in the kitchen and then serve it to you swimming in extra virgin olive oil. Bellissimo!
By the way, 95 at Parks also offers a regular à la carte menu so if your partner is on some boring diet, you can still indulge your pizza fantasy.
Since 2017, 95 at Parks has been the Southern Suburb’s go-to authentic Italian eatery and now they are placing a renewed focus on that most famous of Italian dishes: the pizza and in particular the Neapolitan Montanara. So if you love your pizza – and would like, for a change, to enjoy your pizza crust – I can ardently recommend that you pay 95 at Parks a visit.
Priced from R100 to R140, 95 at Parks’ pizzas are available for dinner, Mondays to Saturdays (18:00 to 22:00), and for lunch on Thursdays and Fridays (12:00 to 15:00). For bookings and enquiries, call +27 (0) 21 761 0247 or email firstname.lastname@example.org.
Beating a path into the heart of the Western Cape wilderness, in an eco-conscious way, of course, reveals treasures you could scarcely hope to see from any well-travelled road. There are pristine tracks of indigenous flora, thriving birdlife, vantage points of a breath-taking scale, and new paths that few takkies have trodden before. All it takes to become an intrepid explorer are four wheels with torque and a little horsepower. Let’s see the Cape by 4×4!
The muscle for the hustle
A 4×4 has a two-axle drivetrain capable of providing torque to all four of its wheels simultaneously. In other words, it’s the kind of vehicle owned by people who need power and people who enjoy power. This, coupled with an engine with more muscle than a Howitzer, enables drivers to tackle any terrain imaginable, save perhaps for boiling fields of lava but that goes without saying. This affords people rare and privileged perspectives on our country – no wonder 4×4 touring is such a popular tourist activity and local pastime!
4×4 Guided and self-drive tours
You don’t need to own, buy, or even know how to drive a 4×4 to partake in a little ‘bundu bashing’. There is an abundance of 4×4 adventure companies in and around Cape Town that offer guided and self-drive tours. Some even provide training. Dirty Boots Off-Road Adventures (+27 21 713 1491, Dirtyboots.co.za) runs single and multi-day trips in the Cape and throughout the country.
Xtreme-Trex Adventours & Transport (+27 21 713 1491, Xtreme-trex.com) does the same and maintains a fleet of modified Hummer H3s, Land Rover Defender TD5s, and Range Rover HSEs.
Further afield, Cederberg 4×4 (+27 21 910 1363 Cederberg4x4.co.za) arranges camping trips and overland tours to beautiful, remote locations and even neighbouring countries throughout pretty much all of southern Africa.
4×4 Trails near Cape Town
For those with the necessary tools of the trade and the skills to operate them, you’ll find no shortage of bushwhacking, dune bouncing, and donga diving opportunities nearby. The steep dune systems in Atlantis, 45 km from Cape Town (difficulty level 2-5), offer a thrilling romp for 4x4s. You’ll need a permit, though, which you can obtain at the City Council in Wale Street (Capetown.gov.za). Some other coastal trails include Blombosch 4×4 Nature Trail in Yzerfontein (level 1-2) and Buffelsfontein, which is spread out over Yzerfontein, Darling, and Langebaan (level 3-4).
For more mountainous challenges with gorgeous views of vineyards and farmlands, try:
The Wiesenhof Trail in Stellenbosch
Two Oceans View Route in Somerset West (level 3-4)
Takbok 4×4 Trail in Paarl (level 2-3)
Babylonstoren Trail in Malmesbury (level 4)
Sir Lowry’s Pass Route (bookings through CapeNature.co.za)
Sneeukoppie 4×4 in Rawsonville (level 2-3)
Tierkloof 4×4, also Rawsonville (level 3-4)
Wind in your hair, torque at your fingertips
A 4×4 adventure allows you to visit the remote, hard-to-reach places where life in all its myriad iterations flourishes. More than that: it offers the adrenaline rush of zooming about the bush, beach, mountains, and valleys in a car with serious muscle. And it’s in the name of discovery and maybe just a little danger that we veer off the beaten path to experience the Cape’s and country’s secreted away gems.
This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/06/20/life-off-road-the-cape-and-countrys-4×4-adventure-tours/
Snow in South Africa might sound as ill fitting as a giraffe in Antarctica, but every now and then, when a Western Cape winter storm system becomes particularly intense, it can cause temperatures to plummet to below freezing. In high-lying places along and beyond the escarpment, this cold snap can leave towns, farmlands, and mountains frosted in snow. Rather than seeking refuge from the cold, Capetonians and South Africans from further afield jump in their cars to spend a day or weekend cavorting in the wintry wonderlands; doing all of those things we see Americans doing in the movies, like making snow-men, lobbing snowballs at each other, casting snow angels, and… wasn’t there something about yellow snow cones?
Well, with winter fast approaching – bringing with it the possibility of snow – here are some of the Western Cape’s best destinations for seeing, playing, and, uh, peeing in the snow.
* All prices indicated are per person, per night.
Matroosberg Private Nature Reserve
Situated an easy two-hour drive from Cape Town, the southern slopes of the Matroosberg (of the Matroosberg Nature Reserve) frequently receive snowfall in the winter, and oftentimes heavy rainfall. After a good snow, the landscape remains painted white for several days after, giving visitors sufficient warning to plan a quick getaway. The nature reserve has even rigged up a private ski-slope, so if you’ve fallen in love with the sport on holiday in Sweden or Canada, you can satiate your craving right here in Cape Town’s own backyard. For overnight or longer stays, the Matroosberg Nature Reserve offers several accommodation options at Erfdeel Farm, from camping and ski huts to romantic candlelit cabins (seriously, they have no electricity).
The Cederberg Wilderness Area in winter is strikingly beautiful with its vast plains and boulder-strewn slopes soaring skywards into craggy cliff-faces and rocky pinnacles. It is a landscape of grand scale in both the horizontal and vertical axes, and in winter, after a particularly cold spell, the high mountain passes, peaks (particularly Sneeuberg), and slopes can become utterly transformed by snowfall. Located three-hours’ drive (or 2.5 if you gun it) from Cape Town, the Cederberg Wilderness Area does offer self-catering cottages (from R640 per person, per night) and camping sites (from R120), just make sure you go prepared for the cold. Alternatively, you can book one of the many accommodation options (guesthouses, hotels, self-catering, and more) offered by found the two neighbouring towns of Citrusdal and Clanwilliam.
Unless Table Mountain has received an unusual dusting of snow, the closest place for Capetonians to travel is the Hottentots Holland Nature Reserve, which covers a wide swath from Elgin all the way to Stellenbosch. The Hottentots Holland is that craggy range of mountains we can see to the East of the city, by the way and, at only 90 km distance, it makes for a quick and fun day trip. The nature reserve is beloved for its spectacular, yet rugged terrain with its three highest peaks, Rifberg, Pike Mountain, and The Triplets, receiving the heaviest doses of snow. Rustic overnight huts with bunk beds, matrasses, wood, and running water are available (no electricity) at Landroskop and Boesmanskloof. Each feature four rooms and sleeps 30 people (from R240).
Located in the Kogelberg Nature Reserve near Stellenbosch and Paarl, the Boland Mountains are no stranger to snow during particularly cold spells in the Cape. The reserve itself, a World Heritage Site, is considered by many to be the most beautiful of Cape Nature’s protected areas and its exceptional diversity and quality of fynbos means it is also considered the heart of the Cape Floral Kingdom. In terms of accommodation, the five glass-fronted Oudebosch eco-cabins afford guests breathtaking views of the reserve and sleep four people. Each cabin features two bedrooms, one bathroom, one en-suite, and a spacious kitchen, lounge and dining area, and goes for R1170 (1-2 people, off-peak), plus R390 per additional person, per night (max four). The Boland Mountains also span over the Jonkershoek, Assegaaibosch, Hottentots, and Limietberg reserves so if you’ve already been to Kogelberg, you have options!
The Hex River Mountains are the second highest mountain range in the Western Cape, so it’s little surprise that their sandstone 2,000-metre-high peaks are frequently kissed by snow during winter. Located an approximate 120 km to the northeast of Cape Town, between the towns of Worcester and De Doorns, the Hex River Mountains’ highest mountain is the Matroosberg, which even offers visitors two kilometres of ski slopes. For information on accommodation in the Hex River Valley, visit the tourism website.
The wine growing regions of Robertson and Worcester are known for their snow-capped mountain views in the winter months, and there is also plenty to do here, from trout fishing in the lakes to historical winter walks through the town and, of course, wine tasting! The Langeberg is the mountain range that most frequently receives a frosting of snow in winter, particularly its highest peak, Keeromsberg, which lies 15 km to the northeast of Worcester. There is plenty of accommodation located throughout the Robertson and Worcester wine valleys – where you stay all comes down to your budget and preferences so check out the accommodation pages on the websites for Robertson and Worcester to explore your options.
Declared a World Heritage Site in 2004, Swartberg Nature Reserve stretches 121,000 hectares between the Klein and Groot Karoo, bordering the Gamkapoort Nature Reserve to the north and the Towerkop Nature Reserve to the west. The town of Oudtshoorn is 40km away. Visitors staying overnight sleep in restored cottages in the Gamkaskloof (otherwise known as Die Hel) and delight in the reserve’s rich heritage from the San rock art and artefacts found in caves throughout the reserve to its rich diversity of indigenous vegetation, including Renosterveld, mountain fynbos, and spekboom veld. There are self-catering cottages from R380 per night and camping sites from R150; alternatively, the nearest town of Oudtshoorn, known for its ostrich farms, has a greater variety and some sophisticated options for accommodation.