Winter 2011
R24.95
Cycling
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Champagne Honey
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Chocolate
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Contents
COVER
La Petite Ferme
Image © La Petite Ferme
4 6 10 12 18 22 24 28 32 36 38
Letter from the Editor Helen Naudé
Quick Ones Valley information
Winter Diary Events calendar
La Petite Ferme The Dendy Young farm
Choosing Chocolate Local cocoa
New Name New Game Holden Manz Estate
Cycling Franschhoek Mountain biking
Bastille Festival Red, white and blue
Good Art Franschhoek artists
David Walters Master craftsman
Good Wines Reds for winter
40 42 44 48 52 56 62 64
Reuben Writes Nostalgia
A Place with Space La Ferme Chantelle home
Good Buys Red hot shopping
From Champagne to the Royal Train Honey
Motoring Mercedes-Benz CL63 AMG
The Good that People Do Robert and Alex
Good Books Kitchen Boy
À Bientôt! Backpage conversation
"Reflecting the good life in Franschhoek" PUBLISHER Schäfer Media CC PO Box 92, Franschhoek, 7690 021 876 3460 www.franschhoekstyle.co.za EDITOR Helen Naudé editor@franschhoekstyle.co.za MANAGING EDITOR Siegfried Schäfer siegfried@franschhoekstyle.co.za ADVERTISING SALES Merilyn Chance sales1@franschhoekstyle.co.za 083 301 2927
Editor
letter from the
Welcome to the winter issue of Franschhoek Style We do not have winters of discontent, we do not wish the season away or invite the black dog in. We do have winters of aha moments and photo opportunities. The warmblooded among us become positively exuberant and buy new cameras and the coldblooded variety plan their aha moments around comfort food and try out new recipes. Visitors come here in glorious summer and leave before winter, to miss the time when “light loses and night wins”. We haven’t told them that they also miss out on the fynbos, which goes into green luxuriant mode and the soft light of the winter sun that bathes our valley in a gentle glow. They don’t know about the clouds that move around in new game plans every day and the vineyards and orchards that sigh and retreat into grey repose. We, who happily stay in the valley all year, hope for rain and when it continues for too long, we wish for it to stop and then stop wishing – it is the lifeblood of our farming community, the best roof music and frees us up from irrigation duties in the garden. This is when our thoughts turn to winter pleasures. Page on, and you’ll find some good ones. There’s our super chocolate article and a recipe to whet your appetite. You’ll find our favourite slippers and gumboots in the Good Buys article, a farm you’d love to have and a festival you won’t want to miss on the following pages. It would probably be a good idea to find a nice reading spot to which you can take a glass of wine or mug of hot chocolate and a good magazine. Take this issue along and have yourself a lovely winter aha moment.
Enjoy the read.
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Helen.
PUBLISHING ASSOCIATE Barry Phillips barry@franschhoekstyle.co.za 083 441 8280 IMAGES La Motte, La Petite Ferme, Siegfried Schäfer, Seeff Properties, Penchant Design, Paddy Howes, Robert Grogan, Eddie Wilson - Foto Artist Studio, Mont Rochelle Hotel & Mountain Vineyards Glenwood Vineyards, Reuben's, Vrede en Lust, Môreson, Solms-Delta, Jacqueline Crewe-Brown, Andrea Desmond-Smith, Huguenot Fine Chocolates, Wikimedia, StockXchange, iStock, Nick van der Leek, Puricare, Ryno, Holden Manz, David Walters, Giordano Lupini DESIGN & LAYOUT David Silberbauer Virtual Da Vinci Creative Room david@virtualdavinci.co.za WEBMASTER Phillip van Wyk Virtual Da Vinci Creative Room phillip@virtualdavinci.co.za PRINTING Paarl Media Paarl, Western Cape CONTRIBUTORS TO THIS ISSUE Helen Naudé, Siegfried Schäfer, Franschhoek Style Editorial Desk, Cathy Clayton, Nick Norman, Carina du Randt, Reuben Riffel, Nick van der Leek, Abigail Nance, Alice Walker, Charlotte van Zyl, Robert Grogan, Roy Watts, Pippa Pringle, Michele Lupini Franschhoek Style is published quarterly by Schäfer Media, in conjunction with TCB Publishing, a member of TCB Group. Opinions expressed in this publication are not necessarily those of Schäfer Media, TCB Publishing or any of their clients. Information has been included in good faith by the Publisher and Editor, and is believed to be correct at the time of going to print. No responsibility can be accepted for errors and omissions. No material (articles or photographs) in the publication may be reproduced, in whole or in part, without specific written permission from the Editor. Submissions of articles and photographs for the publication are welcome, but the publisher, while exercising all reasonable care, cannot be held responsible for any loss or damage. Unless otherwise arranged with the editor, please ensure that all correspondence is e-mailed to editor@franschhoekstyle.co.za Copyright © 2011. All copyright for material appearing in this magazine belongs to Schäfer Media, TCB Publishing and / or the individual contributors. All rights reserved.
www.tcbgroup.co.za • www.virtualdavinci.co.za
Quick information
ones
Text: Editorial Desk, Heleen du Toit, Nick Norman, Cathy Clayton, Alice Walker Images © Siegfried Schäfer, Penchant Design, Paddy Howes, Puricare
Photo prize captured Paddy Howes is thrilled with her latest photography prize. This Franschhoek photographer was awarded first prize in the ‘People in the Park’ category of the recent SANParks Captured Experiences photo competition. The image she captured is one far removed from the lush Franschhoek Valley. It is of a lone traveller above a desolate-looking valley dotted with quiver trees. She shot the photo in the Ai-Ais Richtersveld National Park. SANParks has included the winning photos in a beautiful coffee table book titled The Arid Parks Captured Experience.
Paddy's Howes' winning photo
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Adenandra marginata Common name: China flower (Eng.)
Non-botanists wouldn’t think it by looking at it, but this small plant (seldom more than 30cm high) is part of the citrus family. Like its relations it has oil glands on its leaves that release a distinctive scent when crushed. It is therefore no surprise that the leaves of the Adenandra species are sometimes used in potpourri. Like many other fynbos plants, the China flower is not a showy plant until winter, when the dark red flower buds start appearing. Soon after, when the buds start opening, these little shrubs are transformed into a very striking combination of dark green leaves, bright white flowers and red buds. The common name derives from the china-like appearance of the flowers.
Garnet
Nick Norman co-author of Geological Journeys (Struik Nature, an imprint of
Rocks
Have you always thought garnet is only red? Actually, it occurs in a variety of colours, including green, yellow, orange and pink. The name garnet has its roots in the pomegranate fruit – in colour and in elocution - granate... garnet! My personal favourite is the bright clear red, which is known as pyrope. It's the colour of the light reflecting through really good red wine. And I'm very happy to say that some of the best quality pyrope is found here in South Africa within the same volcanic rock and alluvial deposits where diamonds are found. In the past, pyrope garnet has been called the ‘Cape ruby’, but this was more a ploy to ‘upsell’ the stone than anything else. Hardly necessary, as garnet can more than hold its own in comparison to more precious gemstones: it has a MOHS hardness score of 7¼ (diamonds of course being a 10); it's resistant to most chemicals; it’s never artificially treated and the colour is always natural - no need for any colour enhancement with this most beautiful stone! Buy a garnet and you’re buying a truly natural and durable gemstone.
In these times the global psyche is regularly reminded of things geological, often not so gently. Before the smoke and dust over northeastern Japan had cleared and it seemed the damage to the Fukushima nuclear reactor wrought by the March 11 tsunami would not result in catastrophe, communities within a prevailing wind’s reach of nuclear power stations around the world were asking the question: how? By now it is common knowledge that earthquakes, and the tsunamis that result when they occur offshore, are caused by faults, great seizures in the Earth’s crust when stress caused by movement deep below the surface can no longer passively be accommodated. Are there faults we can see around us in Franschhoek? Yes, there are, perhaps the most dramatic being the steep face of Middagkrans, behind the Franschhoek Pass. It has been eaten back somewhat so you are not seeing the fault itself, but the slope would not be there without a substantial fault having moved the block behind Middagkrans relative to the lower skyline to the south of it. It’s very ancient, though, and unlikely to move again. Admire it fearlessly.
Franschhoek
Geology
Random House Struik)
Middagkrans
Cathy Clayton Penchant Design
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The French Corner
On the 14th of July 1789 the Bastille, symbol of corruption and hypocrisy, was stormed by the commoners strongly opposing the despotism of Louis XVI. Three weeks prior to the the storming civilians gathered on a tennis cour t (“tennis was then known as Jeu de Paume i.e. hand tennis) where they vowed to establish a new constitution for France in the "Oath of the Tennis Cour t". The rest is histor y... Here are some useful phrases you may wish to use during the Franschhoek Bastille Festival on the16th and 17th of July. Let’s storm the Bastille! Prenons la Bastille! This is a lovely festival! Quel beau festival! To our freedom! Cheers! A nous la liber té! Santé! I love wearing a beret. J’adore por ter un béret. This Franschhoek wine is excellent! Que ce
vin de Franschhoek est mer veilleux! Heleen du Toit, French language teacher in Franschhoek. 084 527 0060
Historic Lekkerwijn The Lekkerwijn Heritage Country House is opening its Cape Dutch doors to weddings and functions. The homestead’s gable is dated 1834, but parts of it are probably older. In 1906 famed architect Sir Herbert Baker added a bedroom wing. Lekkerwijn was once the home of Harry Pickstone, one of the founders of the South African fruit industry, and more than 100 years later his enterprising family is still in residence on the property. His collection of Cape antiques suitably furnishes the home while park-like gardens with ancient trees decorate the grounds. The views stretch from orchards and vineyards to the grand Drakenstein Mountains. Functions are set in the sheltered courtyard or in the garden. Crystal, silverware, fine china and French carafes up the romance of the historic setting. Guests don’t have to leave straightaway, there’s accommodation in the homestead and coach house cottage. There’s even a playroom for the little ones. Contact Lekkerwijn at tel. 021 874 1122, or www.lekkerwijn.co.za.
Ozone on the Farm The benefits of ozone have long been known to the health and wellness industry. The application currently enjoying attention is agricultural. A South African company manufactures and installs machines containing special UV lights to create non-corrosive ozone for agricultural use, and for cleaning air and water. Using this process, ozone is added to irrigation water, which aerates the soil, promoting water absorption. The growth of beneficial bacteria is promoted and the proliferation of undesirable bacteria and fungi suppressed. The manufacturers claim this improves the health of the plants and consequently the nutritional value of the harvest. Ozone keeps the plastic pipes of the irrigation systems free of mineral deposits and lengthens the life of the metal components. An additional advantage is the release of unused fertiliser trapped in anaerobic soil. It’s a great solution for farmers who want to solve problems organically and enjoy long-term environmental rewards. Contact details: Puricare, Freddie van Coller 082 809 7089
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AOX Generator
Calendar
Diary
Winter
Text: Editorial Desk, Smart Communications, La Motte, Mont Rochelle Hotel & Mountain Vineyards Images © Michelle Mazurkiewicz, La Motte, iStock, Siegfried Schäfer, StockXchange - Jonas Norling
Look out for... • Franschhoek's twin town Knysna celebrates its annual Oyster Festival from 01 July 2011 — 10 July 2011. Stock up on Franschhoek bubbly to enjoy with your Knysna oysters. • Fireside Fridays at La Petite Ferme — Great supper menu with live enter tainment. Enquire regarding Food & Wine pairing evenings. Tel: 021 876 3016 or info@lapetiteferme.co.za
• Winter restaurant specials at www.franschhoek.org.za
Coaching down memory lane Does the slower pace of life of days gone by appeal to you? Are you interested in the rich and fascinating history of the places you visit? If so, this outing is definitely for you. Two imaginative winelanders have joined forces to present guided horse-drawn carriage tours of historic Franschhoek. Michelle Mazurkiewicz has been in the horse trails business for more than 20 years. In addition her horses and carriages have starred in numerous local and international film productions. The other half of the team is long-time Franschhoek resident, newspaper editor and tour guide, Siegfried Schäfer, who brings his extensive knowledge of the valley’s cultural and natural history to the equation. Together they’ll change the way you see Franschhoek, one clippity-clop at a time. Contact Wine Valley Horse Trails on 083 226 8735 or gavmic@worldonline.co.za to schedule your trip down memor y lane.
Stroll through La Motte's history During 2010, La Motte underwent significant redevelopment. Additions to the estate include the Pierneef à La Motte Restaurant, the La Motte Museum and the traditional La Motte Farm Shop. Mindful of the rich French and Cape Dutch heritage of La Motte, there was a strict adherence to the architectural style of the estate's existing historic buildings, impeccably restored after the acquisition of La Motte by Dr Anton Rupert in 1970 and, today, boasting National Monument status. La Motte has introduced tours of these historic buildings. Conducted on Wednesday mornings at 10h00, the historic walk starts at the La Motte Museum, preceded by a brief résumé of the history and heritage of the estate. The tour then proceeds through the beautiful rose gardens, winding its way to the four national monuments of the La Motte estate. The highlight is probably the visit to the water mill. The mill will be in full operation and at the conclusion of the walk Chef Chris Erasmus will present a tasting of the bread baked with flour ground in the mill. Contact La Motte estate at tel. 021 876 8000 or visit www.la-motte.com
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Know wine, have fun Tasting 101 is how Mont Rochelle Hotel & Mountain Vineyards is making wine tasting accessible and entertaining. The aim of these monthly themed tastings is educational, but this hasn’t stopped them from becoming a highlight on the social calendars of those able to attend regularly. Presented by winemaker Dustin Osborne, who sources the wines from all over the Winelands, the atmosphere is informal and novice-friendly. The line-up for winter consists of a red wine and chocolate tasting on 1 June, a budget red wines tasting on 6 July and a Cabernet Sauvignon flavour profiling session on 3 August. The cost is R100 per person and includes nice nibbles from the Country Kitchen restaurant. Contact Marika Kok at 021 876 2770 or sales@montrochelle.co.za to book your seat.
Bastille Festival Make your way to Franschhoek over the weekend of the 16th and 17th of July to join locals and visitors in celebrating the valley’s centuries-old French Huguenot heritage at the annual Bastille Festival. Enter the boules tournament, taste your way through the food & wine marquee, explore craft stalls, admire the skill of the barrel rolling teams or simply take in the festive French atmosphere. For enquiries please contact Franschhoek Wine Valley at tel. 021 876 2861 or visit their website at www.franschhoek.org.za
Cook Franschhoek On 10, 11 and 12 June, food and wine enthusiasts will be congregating in Franschhoek. The reason? Cook Franschhoek – a weekend filled with epicurean experiences. Have you ever wanted to master the ar t of bread making, do you relish sushi or truffles, appreciate the ar t of pairing food and wine, or simply want learn how to set a beautiful table? These are some of the experiences that will be offered by some of the Franschhoek Valley’s awardwinning chefs and winemakers. If you’d like to be a par t of it you’ll need to hurry. Time is shor t and numbers for the demonstrations are limited. For details of exactly what’s on offer and to buy tickets, visit www.webtickets.co.za and look for Cook Franschhoek.
Pierre Jourdan SPCA Boules tournament
It’s Cooking Season Join some of Franschhoek’s leading chefs for cooking demonstrations in the demonstration kitchen in the Theatre at Bridge House School. Everybody is welcome – dad’s included! The season starts on 1 June with the Salmon Bar’s Judy Sendzul, followed by Freedom Hill’s Adrian Buchanan on 28 July, Grande Provence’s Darren Roberts on 11 August, and La Petite Ferme’s Mark Dendy-Young on 16 August. Tickets cost R150 per person and can be obtained from Jenny Jones jenjon@bridgehouse.org.za at Bridge House College Reception. Tel. 021 874 8100
Drumming Join the Djembe drumming circle every 2nd Friday at 18h30 in the Medicinal Demonstratiom Garden. They start with a beginners’ lesson after which the drums make their own music. R20 gets you into the garden and R10 buys you a helping of vegetable soup. Bring your own drum and drinks. Contact Judah at 074 022 7385 or Alice at 082 354 2694
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farm
Petite La
Text: Roy Watts | Images Š La Petite Ferme
Ferme
The story of a farm John and Carol Dendy Young arrived in Cape Town with their three small sons in 1974. Having been a very successful tobacco farmer in Zambia, he was looking to purchase a farm in the fairest Cape. Siggy Michelson, a Franschhoek realtor, sold them a beautiful fruit farm stretching over five diagrams on the eastern end of the town. Right from the start they experienced good yields, while John gradually started replacing fruit trees on the northern aspect with vineyards of a superior cultivar – something that would pay handsome dividends later on. Limited capital and escalating costs forced him to raise operating capital by selling off four of the five diagrams. Part of the sale proceeds went towards building a house on the remaining section, using farm labour.
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View from La Petite Ferme Restaurant
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n 1982, the town had only two restaurants, one of which offered Carol the post of manager. The 1688, as it was then called, later morphed into the very popular Le Quar tier Français. During the next two years, she learned everything she needed to know about catering. That’s when they took the decision to build a restaurant of their own. In 1984 La Petite Ferme – the little farm – opened for business. It was staffed by the farm labourers’ wives, most of whom had previously worked in the farm’s fruit packing shed. This was a huge step up for them and they had to be taught the very basics of etiquette, along with the skills necessary for waiting on tables. The thatched building had a rustic charm enhanced by two exclusive features – a truly majestic view that took in the entire valley, and rolling lawns. It was on the latter that kids romped and guests lolled while waiting for a table. La Petite Ferme combined rural elegance with exceptional food and was a hit from day one. There was hardly ever a spare seat – people often booked weeks in advance to secure a table on Sundays. John,
who was still very much a farmer, doubled as a restaurant manager and got to thinking about turning his grape crop into wine. As a result an attractive boutique winery rose from the ground, which he ran with his youngest son Mark. They won a double gold Veritas award for their Sauvignon Blanc in their first year. The restaurant was hosting full houses, their wine had already won several awards and John carried on farming as before – what could possibly go wrong? The answer came at 3am one morning in May 1996, when a policeman knocked on their door to announce that their restaurant was on fire. Rushing outside they saw a virtual sunrise as an immense fireball lit up the sky. At that moment a half a dozen gas cylinders exploded, destroying any hope of salvaging anything. Fortunately the fire missed the winery, which stood proud the next day against the smouldering ruin. Considering their recover y options, John and Carol decided to hand the reins over to Mark who had been passionately involved in helping to run the restaurant for several years, and was already a skilled winemaker.
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Restaurant before the fire
The morning after the fire, the female restaurant workers swapped skillets for sledgehammers as they joined their husbands in flattening the remaining walls. The destruction of the restaurant was a huge calamity at the time, but eventually turned out to be a godsend. The old building wasn’t designed by experts familiar with the specifications best-suited to a restaurant, and had many shortcomings, despite its charm. It had also turned out to be popular beyond their wildest dreams, so this became an opportunity to increase its size. Most importantly, Mark’s wife, Jo, had excellent design flair and good interior décor instincts. Within five months a spectacular new restaurant fashioned along early Cape Victorian lines replaced the rustically rural inn of yore. Mark still makes the wine at La Petite Ferme. The seven varietals he uses are all grown on the farm (the Chardonnay is the baboons’ favourite). He also manages the restaurant, which now seats 120 people. In summer diners spill out onto the terrace and in winter they are drawn to the welcoming fireplace. The manor house and 8 cottages offer accommodation for sensible stay-overs. The popularity established by the old guard lives on today, as people step into the grace of a country restaurant. They respond to the harmonious atmosphere created by a spectacular vista, good wines, great food and lawns on which to play and linger.
Restaurant today
Manor house guest suite
Cellar door
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Recipe
Good food from the La Petite Ferme recipe book Chocolate and black cherry brownies
Copyright Š La Petite Ferme (photographer Ryno) 2009
Serves 8
Ingredients 250g dark chocolate (at least 55% cocoa) 170g unsalted butter 4 whole eggs 2 egg yolks 150g castor sugar 50ml cocoa powder 150g cake flour 1 x 420g can pitted black cherries, drained method Step 1: Line a deep baking tray (approx. 30cm X 18cm) with greaseproof paper, so that the edges stick out slightly. Preheat the oven to 180ÂşC. Step 2: Place a mixing bowl over a saucepan of simmering water (the bowl must not touch the water.) Break the chocolate into blocks and place it into the mixing bowl, along with the butter. Step 3: Stir continuously until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the heat and allow to cool slightly. Step 4: Whisk the eggs, egg yolks and castor sugar with an electric beater until the mixture is thick and doubled in volume.The mixture must be able to draw a line for 1 to 2 seconds before it drops away. Step 5: Sieve the cocoa and flour together in a large bowl. Fold the flour into the egg mixture until mixed in thoroughly. Step 6: Pour the melted chocolate into the egg mixture and lightly fold in. Carefully add the black pitted cherries. Step 7: Pour the mixture evenly into the baking tray and bake for 30 minutes, or until the sides have risen. Test with a knife by inserting it into the centre. It must be clean once removed. Step 8: Remove from the oven and allow to cool in the baking tray. Step 9: Carefully lift out the brownies and then remove the greaseproof paper. Slice into the desired size. Step 10: Serve with extra cherries and a scoop of vanilla ice cream.
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Choosing
Gourmet
Text: Siegfried Schäfer Images © Huguenot Fine Chocolates, Vrede en Lust, Wikimedia, Siegfried Schäfer
Chocolate
“Hello, my name is Siegfried and I’m a chocoholic.” My days should start with my saying that to a bunch of people I don’t know. But I’m not ready to take that step yet. I know that if I try a little harder I can contain my consumption. I’ll just keep it out of sight so I won’t be tempted by it. Besides, having it socially doesn’t count – it’s having it alone that’s the problem. I can stop whenever I want to… Oh what the heck – let me share some of my favourite chocolate choices with you. We’ll feel good now and confess later.
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Belgian chocolates from Huguenot Fine Chocolates
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hocoholics from far and very, very far away consider Huguenot Fine Chocolates wor thy of a pilgrimage. The experience is near religious. Worldly worries are discarded at the door ; near silence reigns and heads are bowed to better view the Belgian chocolates that line the shelves like icons in an orthodox cathedral. Almost everybody here has a favourite chocolate – though some find it hard to commit to just one. Mine is Dark Strawberry, but my screwball friend prefers Nutty Caramel. Others swoon in the presence of Champagne Truffle, Amarula Cork and Cherry Kirsch. Yet others seek out the company of Pistachio Marzipan and Brandy Truffle. I’ve heard it said though that Mango Truffle trumps them all… If the downstairs isn’t enough to convert you the Chocolate Experience tour certainly is. This tour lets seekers of chocolate truth ascend the golden stairs
to the inner sanctum of chocolatedom. Deferential gazes greet the Belgiantrained chocolatiers as they enter the chamber where chocolate becomes a revelation. Did you know that the Aztecs drank their chocolate unsweetened? How about that cocoa beans only release those comfor tingly addictive flavours after enduring penance through fermentation, drying, cleaning, roasting and finally grounding to a paste? This cocoa mass is fur ther refined into cocoa solids and cocoa butter – the alpha and omega of chocolate. Manipulating the amount of cocoa solids and cocoa butter (and sometimes adding sugar and milk) creates the different chocolate denominations. Bitter chocolate is the purest and contains only cocoa solids and cocoa butter. Almost sacrilegious to cardinals of chocolate (because of the absence of cocoa solids), but oh so dreamy, is white chocolate – cocoa butter, sugar, and milk.
Whatever is missing from your life you’ll find your piece at Huguenot Fine Chocolates. My next chocolate choice is Vrede en Lust. “A wine farm?” I hear you say? Absolutely! Vrede en Lust bottles chocolate. Well, actually it’s Mocholate. Mocholate Malbec. Let me explain. Educated palates tell me that the “usual flavour profile of Malbec has notes of ripe black plum, blackberry, rose petal, violets, and sometimes tobacco or black tea leaves.” However a fair number of Malbecs also taste of dark chocolate and mocha. Vrede en Lust’s is one of those. You might be thinking it, but winemaker Susan Wessels doesn’t add mocha to her wine – that would be illegal! Viticulturists suspect it’s something in the soil. In any event, Mocholate is a pleasure with carpaccio, duck, pizza, pasta and lighter red meat dishes. Try it chilled with richer seafood dishes – delicious!
Open cocoa pod showing beans
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Le Bon Vivant's Foie Gras with Chocolate Spaghetti
Kalfi's hot chocolate
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Belgian chocolate and truffles
Absorbing all that chocolate truth has made me hungry. Off to my next chocolate choice – chef Pierre Hendriks’ restaurant, Le Bon Vivant. Pierre, bless his soul, is one of those wonderful chefs who have no problem serving chocolate at any point in a meal! When I visited he was preparing something very daring indeed. Have you ever tried something off the radar like Pan-fried Foie Gras with Dark Chocolate Spaghetti, White Chocolate Foam and Chocolate Olive Oil? I didn’t think so! For what it’s wor th, neither had I. My verdict? Exciting biting! The bitterness of the dark chocolate cuts through the richness of the foie gras, while the airy white chocolate foam provides a pleasant texture contrast to that of the dark chocolate spaghetti. Rich, dreamy and decadent… My wine
choice for this dish? Try a glass of Pierre Jourdan Ratafia. For hot chocolate my choice is Kalfi’s Restaurant. Make sure you get a seat at the round table in front of the hot pink fireplace – it’s warm and a great place to make friends with the locals. Sandra (Kalfi’s long-suffering wife who’s in charge of the kitchen) serves their hot chocolate deconstructed. No ready-mix here. Expect to be presented with a glass of hot steamed milk and Belgian chocolate grapes on a stick on the side. Take the latter, dip into the former, stir and, voila, you’ve got hot chocolate of adjustable intensity. It may require several visits to get the ritual just right. I star t by nibbling off a third of the chocolate grapes – dissolving them all makes it too rich for my liking. Then I gently stir the remaining grapes in
the milk; making sure I don’t disturb the top foamy layer of milk. I stir clockwise – the same direction as the rotation of the low-pressure systems that bring the cool winter weather to the Cape. Doing otherwise could keep the rain away… and we’ve had a very dry summer. When the colour is just right, I sip, sit back and savour life in the slow lane. I recently read that cocoa is rich in anti-cancer phyto-chemicals, that it’s better at suppressing coughs than codeine, and has the same positive effect on high blood pressure as half an hour’s exercise. So much for ever feeling guilty about my chocolate habit again. Life is great, chocolate is great, work is gr… uh oh, that’s not true. It must be all that chocolate-induced dopamine coursing through my brain that’s talking now. Time for a coffee!
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New Name estate
H
olden Manz Estate is wearing its new identity well. This working farm on the Green Valley Road, previously known as Klein Genot (Small Pleasure), has been renamed by its new owners. The spacious homestead, an award-winning boutique hotel before, has been re-styled to serve as residence. It will however still be opened to wedding guests who wish to stay over. This estate, which displays a tusked elephant on its logo, has a few more things up its new sleeve. You’ll find an art gallery in an old Victorian building on the main street of the village, housing the Holden Manz Collection. On the estate there is more easy-onthe-eye art in the tasting room and restaurant next to the wine cellar. The farmyard picture includes the old orchard behind the homestead and the new vegetable garden next to the vineyards. They provide fresh fruit and an ample supply of herbs and vegetables for the kitchen. The trout farm is just up the road and wine is produced on the estate. Plans to keep free-range chickens are on the cards. The concept here is terroir food and limited carbon footprint. The restaurant, now called Franschhoek Kitchen, and its new chef, Bjorn Dingemans, are a good match. He is the youngest member of staff and fits comfortably into the Holden Manz way of life.
22 View towards cellar, tasting room and Franschhoek Kitchen
new game Text: Helen Naudé | Images © Holden Manz
Handsome Bjorn grew up in the Winelands blessed with an artistic food-loving family. He naturally progressed to studying at ICA in Stellenbosch and paints as a hobby. After a spell at Cellars Hohenort, he went overseas where he paid his chef ’s dues in fine dining and bistro cooking. Working with Jamie Oliver was “fantastic”. While on holiday from London, Bjorn applied for the chef ’s position at Holden Manz, got the job and stayed. Bjorn is doing what he loves best, cooking food that he does not modify preferring to preserve its nature (he does not turn beetroot into foam). He believes in naturally elegant food and calls his style contemporary Italian. His pasta is home made, his sauces free of cream. He gets his hands dirty in the garden working closely with the farm manager and maintains that a chef who works in the garden cultivates respect for his produce. You won’t find broccoli on the menu, Bjorn regards it as too homey, “Everyone can cook it”. What you will find is a chef who enjoys discussing food options with his clients and could happily suggest an off-menu item. His favourite clients are those who leave their food choices to him! It would probably include the wineflavoured chocolate made in the village. Bjorn believes the Franschhoek dining brand is one of quality rather than style. He’s comfortable with the high standard, which he easily maintains as he does the greening principles of the estate.
Challenge Yourself:
outdoors
Text & Images Š Nick van der Leek
Cycle Franschhoek
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Franschhoek Pass
Far from tar
One of the best ways to soak up Franschhoek’s scenery is by bicycle. If mountain biking (MTB) is your poison, the towering Groot Drakenstein Mountains won’t disappoint. For sheer viewing pleasure on a road bike, riding from Helshoogte to the challenge of Franschhoek Pass guarantees an unforgettable day in the saddle. The question is, are you up to it?
T
he first time I attempted the 7km Franschhoek Pass, I was camped out at Theewaterskloof Dam, and training for the Ironman. From Villiersdorp I took the R321 before heading towards the ominous sounding Aasvoëlberg. Not knowing how far the climb was, I eventually turned back, defeated. I was astounded to discover the road just went up, and up, vir tually without let-up. On my second attempt a few days lat er, this time knowing the distance of the climb (7km and 370 metres ascent), I simply put my head down, watched the kilometres tick away, and pedalled. The road takes the rider over South Africa’s oldest stone arch bridge in daily use (Jan Joubertsgat Bridge) through the Franschhoek mountains. As the fynbos-filled mountains expand around you, the wind drops and the heat off the road becomes immense. While some sections are steep, the last kilometre levels out and opens up to stupendous views of Franschhoek, an area that was once known as Olifantshoek (Elephant’s Corner). The next challenge is riding over Franschoek Pass, getting a bite to eat in the beautiful and stylish dorp below, and then riding back up. This is not for the faint-hearted either, from the Franschhoek side the ascent is longer and steeper, and the road more straight. It all conspires to make it harder. In February 2011, Britain’s Kristian House, wearing the Tour of South Africa leader’s yellow jersey, faced his greatest test. The stage, starting from Hermanus and ending at Helshoogte, was one that he later said had put him under the most pressure. House conceded that he had once, in a different race, packed up with a teammate on the Franschhoek Pass climb (from the steeper side) and gone home. He also admitted that his greatest test during the Cell C Tour of South Africa came on this stage, and in particular over Helshoogte, on the approach to Stellenbosch.
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It began when one of South Africa’s strongest climbers, David George, attacked on Franschhoek Pass, easily reeling in a breakaway group and then dropping them. However George, whom House considered his greatest threat, was unable to survive the pack or the headwind on the way to Helshoogte. The Tour took the highway over the pass, a favourite route for local riders, and then swung around to hit Helshoogte again via the twisty old pass road that is barricaded at the top. It was on this strip of road that South Africa’s
Top of Franschhoek Pass
Darren Lill broke away and took the first and only stage win by a South African during the Tour. A few weeks later the Tour de Boland flew up and down Franschhoek Pass (coming from Paarl), and then, after turning around at Villiersdorp, jumped over it again, making it look easy. That stage was won by Johan Rabie, with Lill, riding for DMC snapping at Rabie’s heels. World champion mountain biker, Christoph Sauser, who was using the Tour de Boland to prepare for the Cape Epic, finished fourth overall.
While the famous multistage MTB event, the Cape Epic, has never visited Franschhoek, it has skirted the very mountains that frame this beautiful valley. For mountain bikers interested in getting themselves dirty with spectacular scenery swimming around them, Franschhoek will be offering Zachariashoek trails in the not too distant future It’s 40km in the Limietberg Nature Reserve and has a bone-crunching 12km ascent. More MTB madness is available at the La Motte plantation in the heart of Franschhoek.
Helshoogte Pass
Permits for Zachariashoek will be available from Cape Nature at 021 871 1535 Permits for La Motte plantation are available from MTO at 021 231 1050 or lisna@mto.co.za MTB outrides in Franschhoek every Sunday morning at 08:30. Contact Geddan Ruddock of Manic Cycles at 021 876 4956
Festival
Bastille Franschhoek
Festival
Text: Pippa Pringle Smart Communications for FWV | Images © Siegfried Schäfer
Bastille Festival decorations
Bastille Day is the French national holiday celebrated on the 14th of July each year. It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille prison-fortress in 1789. The demise of the monarchy and the birth of the First Republic were the direct result of the ensuing revolution. Red, white and blue rosettes became the people’s symbol and are the origin of the tricolor, France’s national flag. The annual parade on the 14 July on the Champs-Élysées avenue in Paris, in the presence of the President of the Republic, is a national highlight.
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F
ranschhoek is also linked with the pursuit of freedom. In 1688 French Huguenots who sought refuge from religious persecution were settled in the interior of the Cape Colony by the ruling Dutch East India Company. Nine farms in the Franschhoek Valley were allocated to Huguenots. From then on the settlement grew to the point where it formed its own Dutch Reformed congregation in 1845. In the same year the first village erven were surveyed and sold. This connection with freedom is evident in a more recent context with the nearby Drakenstein Prison (formerly Victor Verster) from which the iconic Nelson Mandela was released. This historic association with France and freedom is why Franschhoek dresses up, pops some corks and presents its Bastille Festival on the weekend closest to 14 July. The hub of activity is the Food and Wine Marquee, open from 12h00 until 17h00. It’s a popular meeting place where festivalgoers sample local wines and indulge in mouthwatering dishes created by Franschhoek’s talented chefs. The cuisine ranges from oysters, sushi, local and French cheeses to charcuterie, hand-made chocolates and salmon trout from the area. Elbow lifting is not the only activity at the festival. The French game of boules has proven to be popular at the festival, with its boules competition now being the largest and longest running of its kind in South Africa. Watching others expend energy in the Franschhoek minstrel parade, the popular barrel-rolling contest and waiters’ race is also part of the fun. A farmers’ market, art and craft stalls, musicians and children’s activities keep everyone occupied. For those wanting to appreciate French culture in comfort, the Screening Room at Le Quartier Français screens French movies throughout the weekend. The festival is a good time too for visitors to acquaint themselves with the town’s famous restaurants – many of which are within walking distance of the festivities. Festivalgoers are well advised to turn their visit into a weekend away, booking into one of the many B&Bs or guest houses, and discovering all that Franschhoek has to offer. There’s shopping to be done, wine estates to be visited, and history to explore. The town gets ready by erecting the big marquee and dressing up in red, white and blue. If you’re late they’ll start the festival without you. Don’t forget, it’s the only time of the year even you will be forgiven for wearing a beret!
Boules
"Prenons la Bastille!"
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culture
Art
Good
Text: Carina du Randt | Images © Jacqueline Crewe-Brown, Johannes du Plessis, Andrea Desmond-Smith, Siegfried Schäfer
Four artists who live and work in Franschhoek
Through knowledge of our local artists, we enter into their worlds, possibly to recognise a heritage or landmark, attaching ourselves to their message, making us part of the creative process.
Jacqueline Crewe-Brown The ar tist, Jacqueline Crewe-Brown, has a personal style reminiscent of the brave women who have changed histor y. Her surroundings suggest a quiet monastic grace. The hard social commentar y in Jacqueline’s large-scale paintings is made bearable by the beauty in the layered markings that accompany and sensitise the sometimes severe messages. Transparent layers that capture elements of academic, literar y and visual reference distinguish her work. Colour and textures are used provocatively. Jacqueline’s inspiration originates from her concern with social issues, especially relating to women. A finely developed obser vational skill leads her to perceive patterns, textures and markings in ever yday life, not visible to the untrained eye. Her research is incorporated in her work through techniques such as scratching, embroider y and car ving. The result is works of ar t that entice the viewer to seek between the layers for a meaningful understanding of what the ar tist has under taken to communicate.
"Loss" 32
Johannes du Plessis My appointment with Franschhoek ar tist, Johannes du Plessis, took me on a shor t drive from the Grande Provence Estate into the village on an early winter’s evening. Wineglass in hand, this finely tuned ar tist let me into his world, a world of darkness and light, constant companions in his work. Even the beautifully executed por traits contain an element of lurking darkness, the beauty transformed, often ver y slightly, into an omen of darkness, sadness and distor tion - all the elements in perfect balance. Johannes is guided by his process of applying the paint, randomly, with a pallet knife onto the canvas. He then identifies and adjusts the structures and figures formed from the markings. The works seem abstract at first glance, but upon closer scrutiny, the details come alive as figures, landscapes and architecture, with a strong spiritual association. The ar tist describes this spiritual element as unintentional, oblivious to the grace with which he handles his ar t. The remarkable (secret) technique he uses to create his haunting por traits, apparently also relies on an almost accidental process, but the outcomes are evidence of a masterfully controlled execution.
"Spiritual Journey III" 33
Andrea Desmond-Smith
"Mermaid"
In a simplified resemblance, Kobus Stander and Andrea Desmond-Smith bring to Franschhoek what Helen Mar tins’ Owl House brought to Nieu Bethesda in the Klein Karoo. In both instances a reference can be made to ‘life as ar t’. Kobus and Andrea have created, over almost two decades, a life born from their belief in mystery, myth and beauty, established in their connection with nature and brought to life by hard practical application. Their small farm against the southern slope of the Wemmershoek Mountains is guarded by two mythical lions and possesses a quiet yet powerful spirit. Their gallery – referred to by them as The Barn, is their connection with the outside world. In Andrea’s delicate paintings, omens and predictions find their way through the depiction of divine characters and symbolic objects. Her spirit world is perfectly balanced by Kobus’s pure, practical application. He creates sculptures from a variety of metals, recycled materials and found objects, his understanding of materials rooted in an engineering background. His medium is melted, cast, forged, cut, bent or hammered into the shapes formed in his mythology-inspired imagination. Functional pieces become sculptural in his hands. The ancient Greek goddess, Artemis, is the inspiration behind the creativity of these two ar tists and also the name of their gallery and smallholding. Visitors are encouraged to experience the holistic merits of a stroll through the labyrinth and the various garden paths.
Kobus Stander
"Caliper Table"
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Profile
DavidWalters Text: Editorial Desk | Images © David Walters
master craftsman at The Ceramics Gallery Roubaix House in Dirkie Uys Street is one of the oldest buildings in Franschhoek, where today you’ll find the ceramics studio, galleries and workshops of master potter David Walters and his family. It’s the perfect place for their way of life, living ‘above the shop’ in the generous spaces of an old double-storey house: there’s a wooden stoep overlooking the street and a broad terrace leading off the woonkombuis with garden, village and mountain views.
The Ceramics Gallery
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D
avid grew up in the flower child era. Politically the sixties were turbulent years in South Africa, a time when those without power were exploited. David vowed that he would live by his own hands and not by exploiting others. His university years were spent acquiring a degree in Fine Ar ts, majoring in Ceramics and History of Ar t, at the University of Natal, Pietermaritzburg. Michelle Anderson, daughter of potter Gillian Anderson, was also studying Fine Ar ts and romance blossomed. Theirs has always been a working relationship and an agreeable marriage. Their talented daughter Sarah also studied Fine Ar ts, majoring in sculpture at the Norwich School of Ar t and Design, and now has her own studio. Her fine porcelain is available in the Ceramics Gallery. In three generations of potters, talent will out! Over forty years of hard work and perseverance, David has developed his craft to the rare point where he is known as one of South Africa's master craftsmen. He and Michelle have created previous potteries with attached galleries: Caversham Mill Pottery in Lidgetton (where he inspired the group that established the first arts and crafts route in SA, the very successful Midlands Meander) and The Particular Pottery in Kenninghall, Norfolk, when they spent a creative decade in the United Kingdom. But home was calling and they returned to star t up again in Franschhoek, buying and adding to the derelict house that is now one of the gems of the village. As he walks you round the harmonious spaces of studios and galleries, conversation and sales talk mix freely. “Ceramics have profoundly affected our culture for 8 000 years. It’s the second oldest profession! Our raw material is clay, marvellous stuff which has been formed over a thousand years from ter tiary rotted rock. Porcelain is designer clay, made up from various natural white clays.” Visitors who have just arrived amble past the gorgeous bowls, platters and perfect-pouring teapots and talk about the lampshades David made for them. ”They’re hanging above our dining room table in England. Very thin, letting through soft light.”
David says, “Being a production potter means my things are made to be used, giving texture to everyday life. They’re not like paintings which hang there and eventually become par t of the wallpaper. I’m not a statement potter ; the ar t is in the way we live. Here’s a lovely smoke-fired pot though, don’t you love the shape?” The master craftsman (and icon of the Cape Craft and Design Institute) explains the terms pottery and ceramics. “Being a potter means you sit at a wheel making vessels. ‘Ceramics’ means anything clay that has been fired – when it’s porcelain, to 1300°C, can you believe it? My work has many facets, including design, chemistry, firing and marketing.” He makes tableware for Eat Out magazine’s top three South Africa restaurants of 2011, consulting with the chefs and collaborating about the design of pieces according to their needs. David Higgs formerly of Rust en Vrede likes the finger grooves that keep the jus colours distinct on the plate. At Le Quar tier Français you’ll find double-walled bowls reminiscent of mor tars and pestles, and at Delaire , tiny individual sauce boats. George Jardine of Jordan Wine Estate chose celadon, a "difficult" pale green glaze achieved by reduction firing, which perfectly matches the green views from the restaurant. There’s always a bespoke dinner service in the studio, either in progress, waiting to be fired or being wrapped and crated for delivery to foreign shores. David is also known for his love of classical music and his friendship with concer t pianist Christopher Duigan. They find resonance in each other’s work, recognising that both deal with shape, form, control and energy. “There’s fire and there’s heat in what we both do.” After four decades of working as a potter, David continues to enjoy his way of life creating products that come from his hands and hear t. He is a hands-on villager who concerns himself with local issues and has served on the valley’s tourism board besides organising the classical music concer ts. He has clay on his hands, time for others and keeps an eye on the owls in the oak tree across the street. It’s a simple, satisfying, family and work-oriented life. Who could ask for more?
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wine
Good
Wines Text: Editorial Desk | Images © Participating Cellars
When winter sets in, cravings for rich and hearty food soon follow. Here are some top winter wine choices from the valley.
Mont Rochelle Miko Cabernet Sauvignon 2006 This wine from Mont Rochelle’s premium range consists of 85% Cabernet Sauvignon, 7.5% Petit Verdot, and 7.5% Syrah. All the grapes used come from the estate, making the wine a perfect expression of Mont Rochelle’s fruit and terroir. The grapes were handpicked at 24.5° to 25.5°. Balling and all three varietals treated separately. Three days cold-soaking with tannin for colour stabilisation were followed by fermentation in stainless steel. The Cabernet Sauvignon portion was aged for 26 months in French barriques from the COF, Betranges and Never forests. 40% new barriques were used with the balance second, third and fourth fill. The components were then blended and bottled unfiltered and unfined. Intense and inky red in colour, the wine shows classic cassis flavours with hints of blackberries and a perfumed finish. The palate is highly concentrated with fleshy fruit and elegant yet structured tannins that contribute to the length and balance of the wine.
Cellar price: R300.00 per bottle
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Solms-Delta Africana 2010
Solms-Delta’s flagship wine is made from 100% Shiraz that is desiccated on the vine. The desiccated grapes were whole-bunch fermented and matured in French oak for ten months. Dark red with a floral nose, noble bitterness, and intense tannin on the palate, this wine will benefit from some cellaring. R174.00 per bottle
Vrede en Lust Classic 2006
This Bordeaux-style blend is made from grapes from vineyards on the slopes of the Simonsberg. Grapes were stainless steel-fermented followed by 14 months in French oak – then bottle matured for 25 months before release. Chocolate, blackcurrant and raspberry notes make for a complex nose. Firm but elegantly structured on the palate, the wine has a long pleasing finish. R85.50 per bottle
Glenwood Merlot 2008 Glenwood’s elegant, medium-bodied Merlot is rich with intense layers of chocolate, creamy mulberry and subtle tannins. There’s a hint of mint on the finish. Only the best grapes were selected, picked at optimum tannin ripeness, gently crushed and fermented in stainless steel tanks. The wine was then matured in third-fill French and American oak barrels for nine months. R65.00 per bottle
Môreson Pinotage 2009
This is a full-bodied expression of new world winemaking. The wine has a deep, inky, velvety, maroon colour. It fuses the natural fruit flavours of plum and dark cherry with the secondary flavours of Christmas cake, spice and sweet tobacco derived from extended (15 months) wood maturation. The palate has both great length and depth. The tannins are ripe and well integrated, with the style of wine allowing for extended bottle ageing. Optimum drinking time will be in 3 – 5 years. R109.00 per bottle
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opinion
Reuben writes Text: Reuben Riffel | Images © Reuben's
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I
love modernity. I am a total techno-aficionado; I have to have the newest gadgets, even if I don’t necessarily know how to use them. I’m always on my phone or laptop revelling in the fact that, at the touch of a button, I can surf the net, keep up-to-date with news, and network with friends and colleagues across the world, ‘tweeting’ with the best of them. By contrast, I consider myself pretty ‘old school’. I still enjoy picking up a good old newspaper, where more often than not I’ll come across an article complaining that the world isn’t how it used to be. Children no longer respect their elders or play outside, but rather engross themselves in computer games. Music has lost its soul with indecipherable lyrics and similar sounding songs. Sport isn’t played by the same rules or with the same gusto, rugby being a prime example. And then there’s food, with critics claiming that dishes have become too complex and lost their key ingredient: taste. The list goes on... Many of us have embraced the changes, but we still hunger for the best of yesteryear. As much as I love modernism, I will never dismiss the past. I am passionate about music, so will always choose the latest sound system, but listening to an old vinyl track just transports me to another era completely. New cars get my pulse racing, but the sensation doesn’t compare to getting behind the wheel of a classic; that familiar scent of leather upholstery and the distinctive hum of the engine take me back. Naturally for me though, food triggers my greatest nostalgia, stirring up my most vivid mental pictures. I’m a real family man and when I was growing up we used to get together every Sunday, almost without exception, and head up the mountain pass to our favourite picnic spot. I had great times with my relatives, munching on koeksisters, and just remembering my mother’s homemade bread gets my mouth watering. So much so, that I keep that tradition going for my diners; Mom now makes the bread for my Franschhoek restaurant! Certainly when it comes to sourcing inspiration for my dishes I always try to serve up stylish reinterpretations of those flavours that I grew up with, drawing on my Western Cape heritage and family recipes to produce wholesome bistro fare. On my menus you will generally find a Cape curry or bobotie, my favourite comfort foods inspired by traditional South African cooking. For me, a mouthful of food should reawaken the senses. Yes, I invariably give the dishes a modern twist but why shouldn’t we savour the best of both worlds?
Home
A
Place Space with
Text: Editorial Desk | Images © Seeff Properties
“You’re so lucky to live here” is often the remark made by keen visitors to Franschhoek.When they say this, they have probably been to one of the excellent restaurants or wineries in the valley and are looking through the windows of the house they’re visiting. It could well be this house in La Ferme Chantelle estate.
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T
his house is situated amongst vineyards and olive groves at a spot where the mountain views are at their wraparound best. The double front door opens to an airy vestibule from which double glass doors lead to the living space. This space is large and light with a high ceiling that adds luxurious volume. A cosy lounge area near the fireplace anchors the one side and extends to the dining area that is next to the kitchen at the other end . A contemporary French extending glass table, with a translucent green top and beech legs, that can comfor tably seat up to ten, is striking in the dining area. Fold-away doors open to a fluitjiesriet-ceilinged patio for outdoor living and poolside lounging or activity. The heated pool is positioned to make the most of the sun’s rays and is a generous 6 x 10 metres. Solar panels on the roof harness the sun’s ample rays to heat water for the house and pool. It takes time to explore the imported German kitchen with its high-gloss black lacquer cabinet doors and upmarket stainless steel appliances. There is ample storage space in both the kitchen and scullery cum laundry that leads off the kitchen through a door in the corner. The working surfaces, bar counter and dining island are light and white. These contrast with the dark tiles on the kitchen floor that anchor this part of the living area. The colours in the rest of the house are soft neutrals and whites with complementing accents in grey and red. A wonderful stainless steel spiral staircase with thick glass treads leads to a cantilevered steel and glass balcony overlooking the living space, as well as a large mezzanine space above the double garage. The scenic roof windows and many plug points make it suitable for either a study or family room. It serves as a techie’s dream workspace at the moment. The balcony at the far end, above the wine cellar, is a great place to play or escape. This lofty spot, with its expansive valley and mountain views, is the ideal observation post to watch the Wemmershoek Mountains as the setting sun gradually shades them from day to dusk. There are four rooms in the bedroom wing on the northwestern side of the house. All four bedrooms have built-in cupboards and three have en suite bathrooms. Light streams in through generous windows and French doors leading to either the garden or a pergola stoep. The fourth room is now used as a family room and has
a happy collection of furniture for TV-watching and reading. The Boriens are leaving because of commitments elsewhere.They say the best thing about this house is the space, the high ceilings, the voluminous storage room, the mezzanine office area, the stainless steel and glass spiral staircase, the large entertainment area and solar panel heating. The private La Ferme Chantelle estate has only 28 homes amidst vines and olives and is situated within walking distance from the centre of Franschhoek village. This home will no doubt prove to be a popular entry in the property pages.
Price: R7 600 000 • Agent: Marianne van der Merwe • Cell: 082 921 3248 • Office: 021 876 4592 • Email: marianne1@seeff.com • Web ref: 234102
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Shopping
Buys
Good Text: Abigail Nance Images © Eddie Wilson - Foto Artist Studio
winter shopping with franschhoek Style
1
R300
R200
R2,1
75
1.
Ladies Handmade White Alpaca Gilet Handmade Fawn Alpaca Scarf Handmade Fawn Alpaca Hat Helderstroom Alpacas
2.
Sheepskin Slippers Children’s Sheepskin Slippers Linctagon Viral Defence Cal-C-Vita Immune Protector Franschhoek Pharmacy
3.
Inshiba Crafts Coffee Mugs
4.
Country Lizard
.9 R76
5
. R54 R29
5
R230 2 44
95
each 5 5 1 R
3
4
R750
5.
R799.9
Red Mohair Knee Rug Red Springbok Patch Cushion Cover Karoo Classics
5
6.
Black Manhattan Puffer Coat with Fur-trim Hood Red & Black Adventure Daypack Senqu
7.
Black Energiser Torch Buildit
8.
Eva Solo Coffee Pot with Red Warming Jacket Chef ’s Jacket with Red Chilli Detail Cooksensuals
9.
Ladies Black & White Floral Gum Boots Men’s Black Lace-up, Raw Terrain Lined Boots Agrimark
R379.95
10. Black Cherry Large 2 Wick Yankee Candle Black Cherry Medium Yankee Candle White Ostrich Feather Lamp Shade White Table Lamp Stand Toca Madera
6
R24.95
7
0
R450
R45
R9
95
R
3 31 3 .
9
R895
R51
5.3
7 8
4
R340
5
9
R260
R595
Champagne From
Text: Helen Naudé, Siegfried Schäfer Images © Eddie Wilson - Foto Artist Studio, Siegfried Schäfer
to the
Royal Train
“My favourite honey comes from a French Hoek farm. Beekeepers, the cunning fellows, tell you that honey is the secret of long life. I enjoy honey because it has as many flavours as jam, and I like a change now and again. Blue gum blossom is South Africa’s most popular honey, I believe, but you can have avocado or clover, orange or lucerne, prickly pear or mango.Years ago honey was a seasonal delicacy. Now there are farmers who keep so many hives, and feed their bees so skilfully, that they produce honey all the year round. But the French Hoek farm has the largest apiary in the Southern Hemisphere; fifteen hundred hives with an output of one hundred tons of honey a year.” Lawrence G Green, Beyond the City Lights, 1957, p.70
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history
T
he Champagne honey you stir into your herbal tea today is always fresh, but it has a history. Champagne farm was granted to Abraham de Villiers, a French Huguenot, in 1694 and named for his former province in France. The De Villiers brothers were experienced winemakers and a great asset to the new wine industry that the Dutch East India Company was establishing at the Cape at the time. Abraham’s two brothers were granted farms adjoining Champagne. La Bri and Burgundy, like Champagne, retain their original names to this day. Mr Abraham Michelson bought the farm from Mr Danie Roux in 1941 and started farming with bees in approximately 1945. He immediately registered the brand name Champagne for honey, jams and canned fruit, but in 1988 when the next generation wished to register the brand for water, the French Department of Apellation strongly objected. After nearly eight years of appeals in court, the trademark for water was allowed, as it was a legitimate address. Mr Michelson, a fruit and wine farmer, was looking for ways to keep his labour force working during winter. No work on wet winter days meant no pay for the labourers. Bee keeping offered a solution. He bought the Suncaress apiary from Ray Dibly in 1946 and hired a beekeeper called
George. By 1953 he owned more than 1 500 hives and was delivering 100 tonnes of honey annually. A pound of honey retailed at 2s 9d at the time. In 1947, when King George, Queen Elizabeth and the two princesses visited the Union of South Africa, a white “royal train” was provided for their travels. Any royal breakfast should have honey on the menu, and Champagne estate provided the necessary. Today’s Champagne honey labels still feature the words Royal Train. By 1953 the Michelson’s apiary had one hundred million bees. South Africa was free of American Foul Brood disease and it was thought that local bees might have a natural resistance to it. The University of California wanted to investigate this possibility and sixty-four bees from the Champagne apiary were sent over by plane. At their destination it was discovered they died after being inadvertently gassed. Mr Michelson then sent a new batch of four queens and fifty attendant bees, of the Cape Black Honeybee type, in a special box, in the personal care of the pilots to the Agricultural College at the university. It appears that South African bees do not, in fact, have a natural resistance to American Foul Brood disease, as it has now infected hives in South Africa. Fortunately Champagne’s hives remain largely unaffected.
Abraham Michelson’s grandson, Andrew Schmidt, now runs the honey business at Champagne. He maintains that the best honey has always come from sugar gum trees.These have however been declared invasive aliens and are gradually being chopped down. Andrew says that beekeepers today specialise in either honey production or pollination services. Champagne focuses on honey production and delivers two tonnes of bottled honey per month to a leading retailer in the Western Cape. Probably the oldest known sample of honey can be found in the Agricultural Museum in Cairo. It is approximately 3 400 years old and is still good – as wellstored honey never spoils. Champagne has been bottling honey for 65 years, but you won’t find a bottle remotely that old. The demand is too great and the honey too good for that to happen.
Manor house at Champagne
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textile
(Gentleman's)
A Lay Quick Guide to Linen
D
Text: Siegfried Schäfer | Images © StockXchange
o you have childhood memories of your mother’s linen cupboard? I do probably as I had to get to the top of the cupboard to get to some of my toys! Wresting open the cupboard door I remember being greeted by the smell of citrus-scented fabric softener. Then as light entered the cupboard I’d see the neat piles of sheets, pillowcases and tablecloths – many of which I later learned had been embroidered or decorated with contrasting fabric and lace borders by my grandmother. I eventually outgrew the toys on the cupboard. For the next 20-odd years, in typical male fashion, linen didn’t feature much on my radar screen. I knew my denim in the 80’s, but I was certainly not interested in learning more about any other fabric! Who knew there’s so much to know and appreciate about the contents of a linen cupboard? It’s probably wise to get the confusing bit out of the way first. ‘Linen’ can mean more than one thing. Strictly speaking linen is a fabric made from flax fibres. Today the term is however also used to refer to linen-weave textiles – even if they’re made of cotton, hemp or other non-flax fibres. Finally linen is also used generically to refer to a class of woven bed, bath, table and kitchen textiles that were traditionally made of flax linen but are now generally made from cotton or cotton blends. Having realised how little I knew about linen I did some research. Here’s what I learnt. What does ‘thread count’ mean and why is it important? Thread count is an indicator of the softness and durability of a fabric. The thread count is determined by adding the number of warp threads to the number of weft threads in one inch of a fabric. It therefore measures the density of the fabric’s weave. What is ‘percale’? Percale is a closely woven plain-weave fabric often used for bed linen. To be considered percale a fabric’s thread count should be 180 or higher. Some people believe percale fabrics have to be 100% cotton, but in reality percale fabrics can consist of any fibre or blend of fibres. What about 100% cotton vs blends? The advantage of 100% cotton is that it absorbs more moisture than blends, making it more comfortable. Another advantage is that 100% cotton fabrics don’t pill, i.e. they don’t form little ‘fibre balls’ on the surface after laundering. On the negative side 100% cotton wrinkles easily. What about eco-friendly linen? Generally speaking the most eco-friendly linens are made of organically grown natural fibres. Often these are cotton, but hemp, flax and bamboo fibres are also used. Processing flax however requires a lot of water and processing bamboo requires lots of harsh chemicals. On balance it’s still best to stick with organically grown cotton – particularly when also considering the durability of the product. Remember, you make your bed and lie on it. When you choose your linen, it could turn into a treasure hunt, and I don’t mean the Dinky Toys that you might find.
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motoring
Driving
FranschhoekStyle in
Text: Michele Lupini | Images Š Giordano Lupini
Road Test: Mercedes-Benz CL63 AMG
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T
his has to be one of my favourite cars. It reeks of success – driving it makes you proud. And talk about satisfaction! It delivers more than handsomely on that in-your-face promise. So if you want to be one up down Huguenot Street, look no fur ther. Our test car was matt silver. Wow, matt on a car like this? You must be mad? No, I’ll have mine like that, thanks! The Mercedes-Benz CL has always been a great car – greater still in its AMG incarnation and now even more so in its new biturbo 5.5-litre 63 get-up. Yes, the atmo 6.2-something V8 was quite astounding. But it was gluttonous and dirty too and the EU and others soon legislated anything like that out of any car range. The news is not all bad though – this new 5.5 biturbo is quite something. Not even the purist in me, yearning for that 8 500 redline, can argue. The seamless, staccato-sounding, blown bent-eight has to be driven to be appreciated. I never quite realised how strong it was, even when I did a 4.4-second 0-100km time over our test strip down the road. It wasn’t until much later when I ran my finger down the full range of straight-line numbers that the penny dropped. I’d glanced at the E63 AMG numbers among others before setting off and noted that car’s 4.6-second 0-100, so I was satisfied with the CL’s performance
gain there – it’s much heavier too, so I was reasonably impressed. This car is monumental! The 400kW 800Nm twin-turbo V8 is astounding in the nether regions of its performance envelope. It is as much about how it performs as it is about the actual data. Nuclear is a fair description of its pace. Anyway, the CL63 is a lot of car – it has it all and then some. As far as grand touring motoring goes, this is pretty much the acme. No question about it. You need to spend a lot more money to match what it delivers. But that isn’t saying too much either : it seems that – largely because of the tax situation – the entire performance car market in South Africa is a total rip-off. Do yourself a favour – Google this car’s price in the UK, where cars are traditionally far more expensive than in many other first-world markets. You’ll be shocked at the price there versus what we have to pay here. So why do the bigwigs buy them? I suppose at that level paying the premium is what it’s all about. Money talks and if you have it, why not spend it? Were I living in the UK, this would be right at the top of the list for my next car. Pity I live locally, where I can’t even think about buying it. Maybe it’s time for the SA supercar industry to take a long, hard look at itself before someone else does… Anyway, let’s stop bleating about that – at the end of the day, this remains
one of my all-time favourite cars. There is tangibly more to this car than its blinding performance. At the end of my 10 days with the CL63, I noticed something quite strange. I’d driven it hard, taken it over the passes and along open roads (giving it horns much of the time), driven into the city and returned to the valley. But not once did I refuel. In the atmo version I’d have done so – maybe twice. A peek at the readout revealed 13.5l/100km – versus probably 23l/100km in the old one and likely 33l/100km in the CL65 AMG. We have often protested about carmakers using turbocharging and the like to make bogus claims of improved consumption and emissions, while spoiling the drive at the same time. I am delighted to be proven wrong. Now let’s see if there is anything that can be done about that list price…
Stat Sheet – Mercedes-Benz CL63 AMG
Vital Stats: Engine
5 461cc biturbo QOHC 32-valve V8
Power
400kW @ 6 800rpm
Torque
800Nm @ 2 000-4 500rpm
Drivetrain
7-speed Speedshift/RWD
List Price
R2 130 610
Warranty
2-year unlimited
Service Plan
120 000km – stepped from 60 000km
Fuel/Range
10.5l/100km/850km
Emissions
244g/km CO2
Tested Acceleration: 0-60km/h
2.8 sec
0-100km/h
4.4 sec
0-160km/h
9.0 sec
0-200km/h
13.4 sec
Standing ¼-mile
12.6 sec @ 193km/h
Standing 1 000m
22.2 sec @ 247km/h
80-120km/h
3.4 sec
120-160km/h
4.5 sec
Maximum Speed
250km/h
Franschhoek Style Rating: 8 Franschhoek resident Michele Lupini publishes Cars in Action magazine, on shelf countrywide and online at www.carsinaction.co.za
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Franschhoek Style Property Wine Farm with a Taste for Elegance Franschhoek Price R29 000 000 excl VAT Seeff Franschhoek Dawie Pretorius dawie.p@seeff.com Cell: 082 491 0218 Office: 021 876 4592 Web ref: 192 750
Nestled in the foothills of the Wemmershoek Mountains, rubbing shoulders with the fynbos and fauna of the Franschhoek Wetlands, and framed by the Groot Drakenstein, Simonsberg and Wemmershoek ranges, lie the vineyards of Franschhoek’s newest boutique winery; set on 63 hectares of beautiful landscape - inspired by the numerous sculpted plants surrounding the new tasting room, such as the sculpted bushes of San hunters who provide a unique greeting to visitors to the winery. Dedicated conservation areas on the estate boast diverse pristine Cape Fynbos species, including the rare and unique Serruria rosea – an attractive member of the protea family and cousin to the equally rare “Blushing Bride” found on the other side of the Franschhoek valley. The 63 ha farm is planted with 20 hectares of vines which include Shiraz, Cabernet, Chardonnay, Chenin Blanc and 5 hectares of plums - with 128 000kl water rights. Buildings include the Manor house, a manager’s house and some guest cottages Boasts a new wine cellar with 64 tons capacity – expandable up to 150 tons and a stunning tasting room.
Classic Historic Proper ty on Two Diagrams Franschhoek R23 000 000 excl VAT Seeff Franschhoek Jeanine Allen jeanine@seeff.com Cell: 082 410 6837 Office: 021 876 4592 Web Ref: 235 121
The historic manor house is situated on a 2.6 ha diagram set amongst some beautiful mature oak trees and a pear orchard. The secondary diagram is 3.16 ha in size. The proper ty is in need of full renovation to restore it to its former beauty, making it a desired gem in this prime location in Franschhoek.
Histor y and Tranquillity Franschhoek Price R7 750 000m Seeff Franschhoek Melina Visser melina@seeff.com Cell: 082 419 9928 Office: 021 876 4592
Village treasure: This unique home offers downstairs main bedroom en suite, lounge with fireplace, country-style kitchen with separate scullery, upstairs finds two additional en suite bedrooms. Olde world charm, Cape-style terracotta floors and downstairs areas flow onto wide verandah overlooking beautifully landscaped garden, olive trees, swimming pool and barbecue area.
Goodpeople
Caring
The
that
do
Text: Editorial Desk with Robert Grogan Image © Robert Grogan
F
Alex and Robert
ranschhoek-based impressionist painter Robert Grogan wasn’t looking for a multi-year mentoring project when he first visited Franschhoek. While painting around the village, Robert was asked by several passersby whether he had met Alex, a local security guard who drew really well. He decided to see this aspiring artist for himself. Upon meeting the young Alex Zinhanga on duty at a local wine estate, he decided to return the following day and show him his outdoor painting gear. At this point Alex had never actually seen an oil painting of any kind. “I set up my equipment, including a small painting, and was struck by his facial expression. I asked if he would like to learn to paint. His enthusiasm was off the charts,” Grogan recalls. That initial meeting was the beginning of a long friendship and much work on the part of mentor and protégé alike. Alex now works as a restaurant supervisor,
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and he and Robert often paint together on Alex’s day off. At the same time that he began instructing Alex in painting, Robert provided Alex with recently taken photos of wildlife to use as reference for his drawings. These drawings were then shown and sold by a local art gallery. In 2006 Robert was selected to be the artist-in-residence at the National Museum of Wildlife Art in Jackson, Wyoming, USA. The museum selects one artist annually to work there in July. Robert suggested that, during his tenure, they might exhibit some of Alex’s wildlife drawings. The museum agreed and titled it Drawing is my Passion, Painting is My Dream. The exhibit included biographical details and a map of southern Africa showing where Alex lives and works. It was a popular exhibit seen by thousands of people including British wildlife artist David Sheppard. “David Sheppard is involved in artist upliftment efforts in Zambia, and I was
eager to get his thoughts about Alex’s potential,” remembers Robert. “Looking briefly at the pencil drawings and then turning to face me, he said, ‘This chap’s got a career!’ I think so as well.” Grogan, who has taught painting workshops for nearly fifteen years, thinks learning to paint is more about hard work than about whatever is meant by the word “talent”. “Alex is learning step by step just like anyone else; it is just that he does it much faster. I don’t need to repeat a point. He has evolved at a remarkable pace. I can’t quantify his ability, because I have never seen anything like this before.” “Many people in Franschhoek have helped us in this endeavour. My reward has been in the journey. Things like this can and do happen in Franschhoek, and that is one of the wonderful things about living here.”
Advertisers Directory Auberge La Dauphine
021 876 2606
www.ladauphine.co.za
Build It
021 876 4410
www.buildit.co.za
David Walters
021 876 4303
www.davidwalters.co.za
Franschhoek Motor Museum
021 874 9000
www.fmm.co.za
Franschhoek Pharmacy
021 876 2261
-
Franschhoek Skin Care Clinic
021 876 3543
www.clarinsinfranschhoek.co.za
Glenwood
021 876 2044
www.glenwoodvineyards.co.za
Helderstroom Alpaca
028 840 0158
www.helderstroom.co.za
Holden Manz Estate
021 876 2738
www.holdenmanz.com
IS Art
021 876 8443
www.is-art.co.za
Joostenberg
021 884 4141
www.joostenberg.co.za
Just Rock
021 876 4047
www.justrock.co.za
Le Bon Vivant
021 876 2717
www.lebonvivant.co.za
Le Franschhoek Hotel
021 876 8900
www.lefranschhoek.co.za
Linen Drawer
021 872 0108
www.linendrawer.co.za
Lynx Wines
021 867 0406
www.lynxwines.co.za
Mercedes Benz
021 872 1531
www.mercedes-benz.co.za
Mont Rochelle
021 876 2770
www.montrochelle.co.za
Northern Cape Tourism
053 832 2657
www.northerncape.org.za
Penchant Design
021 876 3094
www.penchantdesign.com
Seeff
021 876 4592
www.seeff.com
Solms-Delta
021 874 3937
www.solms-delta.co.za
The Diamond Works
021 425 1970
www.thediamondworks.co.za
Time for Living
021 876 2633
www.timeforliving.co.za
Viljoen Juweliers
021 863 4424
www.viljoenjewel.com
Vrede en Lust
021 874 1611
www.vnl.co.za
Featured Properties, Products, etc. Agrimark
021 876 3057
www.agrimark.co.za
Aremis
021 876 3591
www.artemis.co.za
Champagne Honey
021 876 4431
-
Cooksensuals
021 876 2130
www.chefchef.co.za
Country Lizard
021 876 3838
-
David Walters
021 876 4304
www.davidwalters.co.za
Franschhoek Wine Valley
021 876 3603
www.franschhoek.org.za
Glenwood Vineyards
021 876 2044
www.glenwoodvineyards.co.za
Holden Manz Estate
021 876 2738
www.holdenmanz.com
Hugenot Fine Chocolates
021 876 4096
www.huguenotchocolates.com
Jacqueline Crewe-Browne (IS Art) 021 876 8443
www.is-art.co.za
Johannes du Plessis
082 579 6403
www.johannesduplessis.net
Kalfi's Restaurant
021 876 2520
-
Karoo Classics
021 876 3187
www.karooclassics.co.za
La Motte
021 876 3119
www.la-motte.com
La Petite Ferme
021 876 3016
www.lapetiteferme.co.za
Le Bon Vivant
021 876 2717
www.lebonvivant.co.za
Lekkerwijn
021 874 1122
www.lekkerwijn.com
Mont Rochelle Vineyards
021 876 2770
www.montrochelle.co.za
Moreson
021 876 3055
www.moreson.co.za
Penchant Design
021 876 3251
www.penchantdesign.com
Puricare
082 809 7089
www.puricare.co.za
Reuben's Restaurant
021 876 3772
www.reubens.co.za
Senqu
021 876 3932
www.senqu.co.za
Solms-Delta
021 874 3937
www.solms-delta.co.za
Toca Madera
072 626 5145
-
Vrede en Lust
021 874 1611
www.vnl.co.za
Wine Valley Horse Trails
083 226 8735
www.horsetrails-sa.co.za
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Franschhoek Tourism Members Directory
GoodBooks
reading
Text: Charlotte van Zyl - reviewer for the Franschhoek Tatler
Kitchen Boy - Jenny Hobbs (Umuzi)
T
he title of Jenny Hobbs’ latest novel is ambitious and provocative. Kitchen Boy evokes echoes of an era past, when madams lorded it over assor ted house staff. The book does conjure up a period that has nearly been lost to South African history: World War II, with its heroes and its casualties. Young white men volunteering to fly Liberators over Poland, or to fight Rommel in the deser t, bound together by their upbringing and their school slang. I wondered recently during repor ts of the uprising in Libya, which mentioned places like Tobruk and Tripoli, how many MOTH (Memorable Order of Tin Hats) comrades were still alive to whom these names meant something. The title of the book does not refer to the common or garden boy, but to JJ Kitching, war hero, Springbok rugby player, public relations man for the Breweries. He was affectionately called “Kitchen Boy” in the language of the time.
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One of the outstanding qualities of this book is the pitch-perfect ear that Jenny Hobbs has for Seffrican English, especially that of generations ago. Like Christopher Hope, she can come up with phrases like “just a few bob”, “we were needed chop-chop”, and “they were kipping for a few moments” that evoke men wearing hats indoors and women with tight hair and long skir ts. Another quality is the way that she has recreated, possibly even rescued, memories of a way of life that has been over taken by the winds of change since 1945. The storm of Afrikaner Nationalism and the gale of liberation, both of which have reduced Natal and its Englishness to the dust-heap of histor y. Who can compare Sailor Malan to an Umkhonto we Sizwe cadre? Who thinks of the humiliation of Tobruk when there has been an Angolan War? As the Indian hotel keeper that JJ befriended says at his funeral, “I too am patriotic, and I am proud to be so. In the rich combination of cuisines we call KwaZulu-Natal, my people make up some of the ingredients.” It is this “rich combination of cuisines” that Jenny Hobbs captures so well. The wealthy sugarcane farmer fallen on hard times who has been reduced to being a counter-jumper. The asthma-stricken schoolboy who proudly carries around war memorabilia relating to his grandpa. The nurse who tended slightly too tenderly to one of her patients. And so on. A third wonderful feature of the book is the Pat Barker-like sympathy that she feels for men who went to war as naïve boys and came home as broken men. These men were a race apar t. “The men who did not - or could not - join up would never understand the current that sparked between those who had gone to war, even among the captured who had sat in POW camps out of the action.” But the price of glory was high, maybe too high. The complex narrative unfolds during the course of JJ’s funeral service, surely the longest since Frank McCour t’s Angela’s Ashes. Secrets are slowly disclosed. The prisoner-of-war guilt that JJ carried to his grave is gradually revealed as surviving comrades, now frail old MOTH members, doze and fidget. Revelations and increasingly harrowing episodes run through the course of the funeral service. The same technique that Peter Harris used so successfully in In a Different Time. This is a thoughtful, beautifully written book and I urge you read it as soon as you can.
À
bientôt!
Text: Helen Naudé | Image © StockXchange
Conversation between a
D o v e o f P e a c e a n d
a
Bird of Prey
DOP: The eagle has landed! BOP: Did you see me come down from a majestic soar to swoop and dive? It took weeks to perfect. Perfect design meets perfect execution. DOP: Not to mention the violent execution of the poor critter into which you plunged your talons. BOP: Spotted the lively little thing from way up there. Nice lunch. DOP: It tried to run away! BOP: I’m a raptor, I hunt, finish and klaar. Why are your feathers so ruffled? DOP: I’m a bird of peace, I hate violence. People, bipeds with the power of reason, have taken to it like ducks to water and they’re getting more violent by the day. They manufacture weapons that have the sole purpose of destroying stuff and killing people! BOP: How stupid is that? Don’t all people have a spirit component that is driven by love and geared towards peace? DOP: They do. I fly around with an olive branch in my beak to egg them on, but only the spaced-out ones see it! I think the human race is regressing. Maybe evolution is going backwards. BOP: Where do you get all this stuff? DOP: The internest. BOP: You’re a studious dove. Do you coo too? DOP: ‘Course I coo. BOP: I would find that very relaxing. You pacifists eat worms don’t you? Early bird and all that?
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DOP: Some birds do. They aim, peck and slurp, like people eating spaghetti. But we doves eat seeds and fruit. BOP: So what’s the stor y about Noah not being able to fish from the ark because the birds ate the worms? DOP: Yeah, no fish, the other birds ate the worms. BOP: Ah! I wonder how Noah coped with those big-mouthed hippopotamuses-ses… DOP: …mi is easier, hippopotami. Oh, they rocked the boat all right, while the doves were working on world peace sans olive branch. BOP: World peace is so beauty pageant! DOP: That is so people-cynical! Is there no truth in beauty? BOP: You mean beauty in truth . Some people are ugly about beauty. DOP: Would you like to be a person, a nice one? BOP: Never! Without wings I’d be dimensionally challenged, moving on a horizontal plane in a ver tical position all day. Although having hands, and a fridge, could be a boon. DOP: I think I’d like TV, but I’d need fingers for the remote. BOP: Uh-uh, use your beak, but if you were brooding in front of the TV you wouldn’t be out getting food and... DOP: If I had a fridge I wouldn’t need to. BOP: Pain pills would be handy, and sunglasses, the aviator type. Look at the time! I better go while there’s still an updraft. Bye! DOP: Peace, Brother! Mmm, I’d also like pudding and maybe slippers… and holidays. I’d really like to go on holiday…
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