LOCAL LIFE

Osteria Allegra restaurant, situated at Arcangeli Wine Estate on the outskirts of Botriver, is more than worth the short trip to enjoy one of the fantastic meals on offer. The menu is simple and concise, but as the dishes are all equally appealing, deciding what to order can be a challenge. The only thing to rival the mouthwatering menu are the stunning views from the restaurant, and the service provided by the staff, Fortune Mujokeri and Julan Arries.

Owner and chef Dean Van Huyssteen has created his own take on favourite dishes, enhancing them with the fine dining skills that he has acquired over his 20-year cheffing career.  

The Ostrich Carpaccio is a must-have. Served on a bed of Ex-Oh (an Asian inspired South African dish consisting of sunflower seeds, toasted almonds, ginger, molasses, lemon rind and a hint of chilli oil), the tender and generously sliced ostrich is crusted with black pepper and herbs, and complemented with kimchi and balsamic caviar.

Pork Belly features as a popular main course option and is served with mustard mash, a variety of vegetables, Dean’s citrus purée and his apple and cinnamon sauce. On the menu you will also find Steak, Egg and Chips (sirloin steak with red wine jus topped with a perfectly poached egg and served with Dean’s signature hand-cut chips), proving that fine dining and comfort food do indeed go well together. The smooth and creamy Rooibos Crème Brûlée is a delectable end to a meal, and its recipe, which Dean has been using for years, is a closely guarded secret.

Dean hails from Johannesburg and his interest in cooking began during his high school years when he took Home Economics as a subject at school. According to Dean, he was a "chubby" teen and his home economics choice was less of a future investment in his culinary career than it was for his love of eating. He also admits to wanting a certain niche appeal with his fellow female learners seeing as he wasn't heartthrob material. 

Dean found himself enjoying Home Economics more than he expected, and with the encouragement of his teacher, upon matriculating, Dean attended HTA Chef School in Randburg. 

Dean's first placement was at the Mount Grace where he undertook a nine-month internship under renowned chef Trevor Boyd. This provided Dean with the opportunity to build good relationships and open doors to other opportunities. 

From Mount Grace he moved on to the Intercontinental in Sandton where he was able to work with, and gain experience from, Chefs Klaus Beckmann, Garth Schneer, and Arnold Tanzer. Dean then moved to Wimbledon in London (affectionately dubbed ‘Wimbledonfontein’ for its South African expat community), and worked as a Chef at The Dog & Fox.

As one does, Dean returned to South Africa, and accepted a position at a new hotel in Fourways but before long, and ever keen to continue expanding his culinary knowledge, skills and resume, Dean moved to the Kwa-Zulu Natal Midlands to work at 'Granny Mouse Country House’, a popular, opulent boutique hotel where fine dining comes standard and crab and truffles are the order of the day.

However, it was his next placement at the Sheraton Group that helped shape a young, oftentimes frustrated Dean into the chef that he is today. Under the mentorship of Chef Wayne Walkinshaw, Dean learnt management skills, how to deal with staff, and all the other aspects that make for a great chef and leader, and the results speak for themselves… one only has to look at how Dean interacts with his current staff to see how important they are to him. They all give their input and help to make the restaurant what it is.

His next few years were spent working at Madikwe Safari Lodge in the North West Province which Dean says he really enjoyed, and he used his time there to work on self-development and gain new perspectives. Further cheffing positions (from Olifantsfontein to Boksburg) followed before Dean began working at Summerfields Rose Retreat and Spa, a luxury retreat close to Kruger Park. It was here that he met his wife Ashleigh who worked at the spa, and who he describes as his best friend. According to legend (aka Dean), Ashleigh threw herself at him, so much so that “had there been a cliff she would have thrown herself off it.” *

It was Ashleigh’s mom that told Dean about an opportunity at a new restaurant in Hermanus, and so in 2017, Dean and Ashleigh made Hermanus their home. Since moving to the Overstrand, Dean, who is always eager for new experiences, has held cheffing positions at The Thatch House Boutique Hotel, The Rock, The Breakfast Room, and Bientang’s Cave, amongst others. 

This year the opportunity for Dean to start his own restaurant arose, and in May he proudly opened Osteria Allegra’s doors. The restaurant is family-friendly, and homely yet spacious, with artworks by local artists displayed on the walls. The restaurant caters for children, and as a father to a six-year-old daughter and a one-year-old son, Dean knows that one can’t go wrong with chicken nuggets or a Mac ‘n Cheese.

Osteria Allegra also serves breakfast and offers classics such as French Toast, Eggs Florentine, and Eggs Benedict. Be sure to keep an eye on their Facebook page for their Sunday Lunch specials. For more information or to make a reservation phone 076 303 5457. Walk-ins are welcome.

* Dean’s version of how he and Ashleigh met has not been verified.

Take a sneak peek into some of the exciting menu options from local restaurants. From seafood to wine pairings to cheesecake, excellent dining experiences are standard for the Whale Coast.

Image: Belgian S'Mores Waffle

Belgian butter waffle, soft roasted marshmallow bed, Belgian milk chocolate drops, roasted cookie crumbs and Belgian dark chocolate sauce with authentic, homemade Belgian ice cream. No, this is not a dream... This is just reality at The Belgian.

Bakgat – Origin: Afrikaans (slang). 

Adjective: Good, excellent, fine, pleasing.

Bakgat Bagels offers a delicious alternative to the usual takeaway, and the fresh ingredients and choice of combinations means there is something for everyone. Owned and run by André Pienaar, Bakgat Bagels opened in June of this year. The name is a clever play on words – ‘bak’ meaning to bake, and ‘gat’ referring to the hole in the bagel. 

André’s childhood was spent in Cape Town and after matriculating he studied for a Performance Degree in Opera. His natural affinity for music is inherited from his parents, both of whom worked in theatre. While André didn't complete his degree, his studies would go on to serve him well.

André moved to the UK where he began his career in the hospitality industry. Amongst others, he was the general manager of English’s of Brightons, a popular restaurant and oyster bar in East Sussex. Over the next 20+ years André worked at various establishments helping to manage and open several restaurants and hotels, and building up restaurant kitchens and conceptualising menus. At one point in his cheffing career he was dubbed ‘The Singing Chef’ as he would bring food to patron’s tables while singing, his opera talents creating a special dining experience.

In 2021, André returned to South Africa to work with his sister, Nicolette Gers, owner of You Scream Ice Cream in Harbour Road. He spent the next two years making ice cream before deciding it was time to open Bakgat Bagels.

André has styled his bagels on the European version which is a lighter and softer bagel than its New York counterpart. The bagels are baked fresh daily at Daan’s Bakery and the toppings are locally sourced, quality ingredients, from the biltong to the avo. 

The menu includes a mouthwatering Bakgat Biltong Bagel – a feast of flavour with lettuce, cucumber, pickled onion, and boasting a very generous portion of cream cheese and biltong. The Cookout Bagel, served hot, is a must-try: pulled pork, coleslaw, gherkin, lettuce, tomato and cucumber. Alternatively, there is the option to build one's own bagel and choose from a variety of toppings including trout, scrambled eggs, and vegan sausage.

A bagel wouldn't be complete without coffee and André offers traditional medium roast filter coffee, also sourced from a local supplier. He is currently developing a range of iced teas for the summer. 

Complementing the theme of locally sourced products is the range of sweet treats made by several Overstrand residents as well as his sister Nicolette. Fudge, nougat, and meringue are just some of the tempting options. 

André’s warm and jovial personality, his commitment to supporting local, and his clear emphasis on freshness and hygiene make Bakgat Bagels an excellent choice for breakfast, brunch or a light lunch. 

Find Bakgat Bagels at Shop 10, inside at the Hermanus Waterfront (Village Square). As the bagels are baked fresh daily, Bakgat Bagels is open from 09:00 to 16:00, or until the bagels run out. On weekends they close at 15:00. For more information contact André on 082 064 5898.

Earlier this year, South Africa’s floral exhibit won three of the most prestigious awards at the RHS Chelsea Flower Show in London, including the coveted ‘Best Exhibit in the Great Pavilion’ and ‘New Design Award’. The stand was designed by international landscape designer Leon Kluge, and showcased the Cape’s spectacular fynbos in a unique and breathtaking layout.

Leon has built the stunning floral design once more, this time in Stanford, so that Saffers can experience the award-winning exhibition for themselves.

Grootbos Private Nature Reserve (one of the sponsors of the South African display at the Chelsea Flower Show), well-known garden expert Keith Kirsten, and the past chair of the Botanic Society of SA Marinda Nel, coordinated and fundraised to bring the display back with the help of a hard-working team.

‘Chelsea Flowers in Stanford’ opened to the public on Saturday 21 September, and will run daily from 10am to 6pm until 6 October. The full-sized, 100 square metre floral display is accompanied by 120 illustrations and vignettes from the Hannarie Wenhold Botanical Art Gallery (a private collection of fynbos botanical artworks at Grootbos), along with Grootbos Florilegium books.

In anticipation of the exhibit, Stanford residents and business owners have been working tirelessly to create a festival that compliments the efforts of the Grootbos team. Called ‘Stanford in Bloom – Celebrating our Floral Heritage’, the festival aims to showcase what Stanford has to offer both locals and visitors. 

“It is our hope that this celebration will join our Starry Nights extravaganza as part of Stanford’s calendar,” says Jami Kastner, Chair of the Stanford Association of Tourism and Business, “And that you – and thousands of others – will join us to share in our village’s special magic. I am amazed and appreciative of those who have worked to make Stanford in Bloom a reality. 

“To the Stanford Business Chamber’s management committee goes a special thank you for accepting the challenge without question, and a special mention for Michael Lutzeyer and Phil Murray and their team at Grootbos – I hope we helped in the creation of your vision,” continues Jami, “My thanks also goes to Cape Whale Coast Tourism, and particularly their team in the Stanford Visitor Information Centre. And, of course, thank you to the Stanfordians in general: without your enthusiasm and energy this festival might never have happened.

“Please enjoy your visit to our historic village as we Celebrate our Floral Heritage here at the centre of the Fynbos Kingdom.”

Tickets for the exhibit are available online on WebTickets at R175pp or at the door for R200pp (children under 12 enter for free). Click here for more information on exhibitions, workshops, restaurants, shops, activities and accommodation during the Stanford in Bloom festival.

There are many lovely places to enjoy a superb wine tasting in the Overstrand, but not as many where one can enjoy a good whisky. 

Emilia Knight of HAME in Hermanus offers a wide range of whiskies to enjoy as a tasting or alongside a homemade meal. 

"'Hame' is a Scots word for home, and that is precisely the atmosphere we strive to create," says Emilia, "Our aim is to provide a haven reminiscent of the word 'coorie' – a uniquely Scottish term embodying the home comforts, warmth, and simple pleasures often overlooked by today's fast-paced world."

Emilia just recently received her certification in whisky knowledge from the Edinburgh Whisky Academy, and HAME is one of just three establishments in South Africa that are part of the Scotch Malt Whisky Society (SMWS) – a global network which gives its members exclusive access to whiskies hand-picked from over 145 distilleries in Scotland and beyond. 

Being a partner bar, HAME has early access to new SMWS releases, which allows Emilia to bring her choice of incredible quality, limited edition whiskies to Hermanus for her tasting menu. 

There are three different whisky tasting options available at HAME and it doesn't matter if you are a whisky connoisseur or a novice, Emilia and her team are there to guide you and impart their whisky knowledge.

HAME runs frequent specials throughout the week on their delicious meals and variety of drinks (follow their Facebook page for updates), and the restaurant is available for functions. 

They are open Thursday to Saturday from 08:00 to 22:00, and Sunday from 08:00 to 13:00. For more information call 065 606 9755 or visit them at 12 Aberdeen Street.

“We should rather leave at 06:45”

“07:00 is fine”

“It’s like you don’t know our luck.” 

We left Hermanus at 06:50 on 2 August knowing that we would arrive at the airport safely before boarding closed for our 09:15 flight to Johannesburg. All the arrangements to attend the AVBOB Forum of Community Journalists Excellence Awards (FCJ Awards) had fallen into place during the last 48 hours and we were as ready as we could be. We each had a carry-on bag into which we had crammed the coming evening's outfit, shoes and toiletries. Little was needed for our brief one-night stay in Sandton.

Taylum carried her father’s leather army tog bag (circa 1980), and I had managed to find an oversized laptop bag into which to stuff my items. The evening before, Taylum had phoned me to talk about the permissible carry-on bag weight and size. We were both concerned about the 7kg weight limit but Taylum found a solution by scooping up her dog. “My bag weighs less than Harry”, she said, confident that her dog/bag scale comparison was reliable.

The drive to Somerset West was easy going and we were chatty and chipper. As our trip had become possible very suddenly, my fear of flying had not kicked in, and I was grateful. Traffic in Somerset West was exactly as expected but we had allowed for it and didn’t foresee any problem in getting to the airport on time. Promptly the traffic came to a complete stop and a short while later an ambulance came racing past. Taylum and I looked at each other, “We’ve got time”, I said.

Half an hour later and still stuck in the traffic, we realised that we would in fact not get to the airport in time. Panic set in as we had no idea what the protocol was for missing a flight. Would we be refunded in order to buy a ticket for the next flight, or would we simply be told that we had lost our chance and that was the end of it? We arrived at the airport at our flight’s departure time, confused by all the lanes and parking areas. We asked a kindly gentleman about overnight parking and he directed us to the parking garage – advice that we would quite literally pay for later. 

Rushing into the airport with our cumbersome carry-on bags, we approached the first airport official that we could spot. He directed us to the Safair desk where we explained our plight to the employee behind the counter. He was friendly and eager to help despite our apparent lack of logical airport practices. Still friendly, he advised that there was space on the next flight, handed us our tickets and directed us to the supervisor “next to counter nine”. We wondered if that meant counter eight, or ten, and asked where “next to counter nine” was. “Just walk that way”, he said pointing to the right, “when you are there you will just get a feeling.” His patience had clearly run out.

But he was indeed correct and the supervisor's location was obvious. We held up our bags to show her, still concerned about the carry-on limit. She frowned at my bag, “Not sure about that one.” With time to spare we headed outside to repack our bags, using the shoulder straps to make my bag more compact. “Where is my ticket?” Taylum asked. We checked our pockets and the repacked bags before she noticed it lying in a flowerbed. Breathing a sigh of relief and with a fair amount of nervous laughter, we made our way to boarding.

Anxiety struck me as I walked across the tarmac to board the plane and by the time I reached the top of the stairs my fear of flying had kicked in. I paused and burst into tears, ready to tell Taylum that she would have to go to the FCJ Awards on her own, but I forced myself to continue walking. It was Taylum’s first time on a plane and I wanted to share that with her. We settled into our seats and I took some calming medication, closed my eyes and told Taylum not to talk to me during take off. She tried to point out the landscape below.  I snapped at her.

Around the time we started our descent my calming medication started working. Our plane landed and rolled down the runway, passing the shell of a burnt out plane which was positioned on the grass next to another that had no wheels. I was not concerned, I was once more on the ground where humans belong. 

A seemingly endless walk around OR Thambo was next on the agenda. We each grabbed a packet of peanuts and a soda as sustenance. Our next quest was to find the Gautrain station which was on the far side of the airport. A somewhat irate and exasperated teller helped us to buy our Gautrain cards and we, still mostly confused, arrived at the platform. An unsuspecting, lone gentleman stood waiting for the train and we descended on him with 20 questions about what we were supposed to do next. 

The trip to Sandton station was quick. We passed brown, dry and burnt landscape and thought how lucky we were to live on the Whale Coast. Stepping off the train we asked a security guard which way to go. He pointed to an escalator and said, “Up!” We got on one escalator after another, all which moved at varying speeds, until eventually we ascended from the pits of Sandton.

By now we had a significant appetite and decided to head straight to our accommodation and order food from there so that we could relax for a bit before we had to be at the awards at 17:30. I received a message to say that ‘Valentino’ would be there to greet us. An eagle-eyed taxi driver offered his services, driving us the 1km to our accommodation… and charging R100! We arrived at a complex with a number of apartments but were refused entry by the security guard who attempted to shoo our taxi driver away while warning us to use only Bolt or Uber. Once the confusion had cleared we were directed to apartment 10 and were greeted by Valentino, a cheerful Nigerian man who spoke in broken English.

Taylum and I had already decided that I would enjoy the double bed and she, the more youthful of the two, would enjoy the couch. We stepped inside and Valentino introduced his girlfriend, a petite Taiwanese woman who sat at the dining room table. We attempted to make small talk before Valentino told us that she didn't speak any English. “Oh”, Taylum said, “do you speak her language?”. He shook his head. Taylum asked him how they communicate with each other. “We fight a lot”, he laughed, and showed us to our room. It was this gesture, as well as the fact that they had their laptops on the dining room table (not to mention the curry that was cooking in the kitchen), that alerted us to the fact that perhaps we had misunderstood the part about “entire apartment” in the AirBnB listing. It was in fact an entire apartment, we just weren’t going to have it to ourselves as Valentino was the permanent resident.

Our bedroom did not contain a sleeper couch, only the bed, and the little en-suite held no soap and no towels which were listed in the advert as “provided”. Valentino popped his head in the room to let us know that Sandton was currently without water. It was two hours until we were due at the awards. Hunger still loomed and we logged onto Uber Eats to place an order. We settled on ordering from a Woolies at a nearby petrol station as the delivery time would be the quickest. The order was straightforward – one egg mayo sandwich, one chicken mayo sandwich, and a can of Pringles and we sat down on the bed to wait for our order.

It was then that we noticed how thin the duvet on the bed was, and how very cold our room was but as luck would have it, Valentino entered with a small fan heater which we thanked him profusely for. We plugged it in and switched it on. It rattled for 20 seconds and died, never to work again. We sighed, ready to have a little cry, but our mood quickly changed as we were alerted that our food order was at the gate. Taylum hurried down to retrieve it, returning very quickly holding a can of Pringles. “Where are the sandwiches?”, I asked. “Out of stock.”, Taylum replied. I burst into tears and rolled over to have a seven minute nap before we had to start getting ready to go.

A shower was out of the question as there still wasn’t any water in the taps. Valentino and his girlfriend had retreated to their bedroom so Taylum used the opportunity to sneak into the kitchen and fetch a bottle of dishwashing liquid so that she could wash her face…

Read part 2 here

It's not every day that you meet someone who discovered their lifelong passion at a young age. Some people spend years exploring various interests, and searching for what truly resonates with them, before they find their path.

Chef Shane Sauvage of La Pentola, whom critics have dubbed "the South African father of fusion", has had a passion for food since the tender age of four, when his parents took him for a meal at Burgers Park Hotel in Pretoria in the 1970s.

While there, little Shane discovered croutons at the buffet table. Fascinated, he asked the chef standing nearby what they were. At that moment, the executive chef was walking past and heard Shane's question. "He picked me up and took me into the kitchen and showed me how to make croutons," recalls Shane, "That was my first time seeing an industrial kitchen, and from there on I was hooked."

Shane has always been exposed to good fusion cooking as his parents (Seychellois and French-Irish) used to cook and entertain frequently at home. "My mom taught me how to set a table, and showed me napkin folds that I still use today," he says, "I spent a lot of my time growing up in the kitchen, while other boys my age were playing outside."

In Grade 9, Shane began working for restaurants, including Santorini and Giovanni's, twice a week and on weekends. He started off as a busboy cleaning tables, and worked his way up to head waiter and manager before the age of 17. 

In 1990, he was drafted into the army where he spent his 18th birthday. Needing help in the army mess, the "bush kitchen" asked if anyone had restaurant experience. Shane came forward and after impressing the chef and officers in the mess, got the chance to go to the School of Catering. There he completed a chef course before heading back to the bush kitchen. After one year of service, Shane left the army, and found work at a few top tier restaurants in Pretoria. 

During this time, Shane refined his dishes, explored fusion combinations, and met his wife, Janet, who was studying at the time. Shane convinced her to join him in the restaurant industry, and in 1995 the unstoppable duo opened their own restaurant together in Pretoria called La Pentola. The original restaurant was a pizzeria which could seat 40 people, and with Shane and Janet's hard work and guidance, grew into the fusion restaurant that is so well-known today. 

In 1997, at 25 years old, Shane was awarded the French Chaîne des Rôtisseurs Regional Junior Chef of the Year title. 

Shane's career really took off in 2001 when he took part in BBC's Good Food & Wine Show at the Cape Gourmet Festival alongside other local and international chefs. La Pentola Hermanus was voted Top South African Restaurant in the Gourmet Festival that year, and Top African Ethnic Restaurant in the Gourmet Festival for 2002 and 2003. 

Shane's crowning glory was when he received the Chaîne des Rôtisseurs Blazon in 2005, which was re-awarded to him on 21 July 2024. The lifetime award is given to only the finest restaurateurs and hoteliers who "maintain a superb level of cuisine, service and hospitality, as required by the exacting standards of Chaîne des Rôtisseurs internationally". 

In 2007, Shane released his first recipe book titled The Edge of Fusion, and the following year made his way onto The Toasty Show – eTV's first try at breakfast television. The show sadly ended in 2009 when the channel decided to focus on harder news. Undeterred, Shane released his second recipe book, Infusion, which won two international titles at the Gourmand Awards in Spain.

With La Pentola Pretoria running well on its own, Shane and Janet began to look at moving to the coast, which was a lifelong dream for Shane. An opportunity presented itself in 2011, and Shane began work at La Vierge in the Hemel-en-Aarde Valley. "I was so happy to be in Hermanus, but driving to La Vierge every day I still felt like I was turning my back on the sea," says Shane, "So when the space opened where La Pentola Hermanus is today, Janet and I decided to take a risk and open our second restaurant".

La Pentola Hermanus opened on 27 April 2012 and Shane released his third book Cape Fusion in 2015, which also received two Gourmand Awards. Over the years, Shane and both La Pentola restaurants have received a total of 36 local and international accolades, including the American Express Platinum Fine Dining Award for the past 16 consecutive years. 

Shane and Janet were very involved in their community in Pretoria, assisting local charity organisations where they could. This love for community has not changed, and when they moved to Hermanus they found new causes to support (just ask Shane about the penguins at Dyer Island!).

"We want to thank Hermanus for 13 years of incredible support," says Shane, "Thank you for opening your hearts to us."

La Pentola Hermanus has recently undergone some exciting new renovations including the expansion of their kitchen. Enjoy a stunning view with top quality food prepared by Shane and his team. They are open Monday to Sunday 11:00 – 22:00. To book a table call 028 313 1685. You will find them at the Hermanus Waterfront.

They walk at the front of processions, they introduce important events and commemorations. Their eyes are fixed forward and their steps are perfectly aligned. 

In 2023 they stood at attention at the Cenotaph War Memorial at the Old Harbour in Hermanus for a commemoration that was held for lives lost in the HMS Birkenhead tragedy. It was a hot day and as the commemoration progressed, the sun continued to bake down. One of them suddenly collapsed, fainting from the heat. Within a few moments there was a second, followed by a third. They were picked up by superiors and laid down in the shade. The remaining members did not move. Offered a reprieve from the heat, they refused and continued to stand at attention. 

These are the boys and girls of the TS Birkenhead Sea Cadets.

While they are easily recognisable in their white step-out uniforms and holding their wooden rifles, many people do not know much about the cadets or the history that has brought them to this point. Lieutenant Noel Dreyer is the starting point for this remarkable story.

Lieutenant Dreyer is originally from Hawston, as is his fisherman father, and grandfather before him. In 1979 he joined the Navy, working as a weapons technician, and three years later, at the age of 22, he was deployed to his very first ship – the frigate SAS President Kruger, which, along with other ships, was to conduct anti-submarine exercises. 

On 18 February 1982 at 4am, Lieutenant Dreyer finished his watch shift and climbed into his hammock to get some rest. As he was a ‘rookie’ he was not assigned a bed. Moments later, the SAS Tafelberg, a ship approximately twice the weight of the frigate, collided with her on her port side. Men near the site of the collision, asleep in their beds, were thrown against the bulkhead – an upright wall within the hull of the ship – and were killed.

Within 45 minutes, the frigate sank. The remaining crew, at the mercy of a code 6 sea state and its 5 to 6m swells, waited in the pitch black darkness for rescuers, who arrived after dawn broke. In total, 16 men lost their lives, all crew from the SAS President Kruger. Despite this tragedy, Lieutenant Dreyer was never in any doubt that his future would be with the navy, and he served until his retirement in 2017. 

While attending a church service that same year a pastor told Lieutenant Dreyer that his future would be in working with children. Lieutenant Dreyer, with his long history in a structured and disciplined environment, responded with an immediate “No!”. Not long after he was told the same thing by a second person, but it was when members from the Hawston community arrived at his door saying that they wanted to do something for the children of Hawston that he knew this was his calling, and the Hawston Cadets was born.

Lieutenant Dreyer was invited to the Knysna Naval Base and while there he spoke to the Corps Captain about the possibility of the Hawston Cadets joining the corps. In 2019 they were accepted and renamed the TS Birkenhead Sea Cadets.

The incredible opportunities that this gave to the committed youngsters elevated the abundance of good that they were already learning – discipline, commitment, and notable humility.

But this is not where the story ends. 

Lieutenant Dreyer and the other superiors at TS Birkenhead Sea Cadets are volunteers, willingly giving of themselves to uplift the children in the community. Owing to the goodwill of others, each cadet is given something to eat after their practice on Saturdays, which takes place come rain or shine.

Retired navy personnel donate their old uniforms which are altered to fit the cadets who range in age from 12- to 18-years-old. The white step-out uniform, which the community is most familiar with, consists of a school shirt, black pants and school shoes. The cadets have to acquire these themselves. The cadets are children and teens, many who come from challenging financial circumstances, and there are many more youth living in other areas of Hermanus that want to join the cadets, but paying for transport just isn’t possible for them. 

Some time back, three boats were donated to the TS Birkenhead Sea Cadets by TS Woltemade in Cape Town, but the TS Birkenhead Sea Cadets are unable to take them as there is nowhere to store them. A request to store them in a container at the Lake Marina Yacht & Boat Club in Fisherhaven was declined by the municipality.

The commitment by all those involved is astounding. Having no means to undertake regular sea activities, the cadets find a way around this such as lining up chairs and practising rowing using brooms as oars. On the occasions that they are required to travel to complete necessary training or obtain various licences, they rely on the goodwill of others. Just this week, four of the cadets travelled to Kynsna to obtain their skipper’s licence. One of the volunteer cadet superiors, Lorenzo Hendricks, has driven them to the naval base. The trip was made possible by a donation from Philipus May of Hermanus Whale Cruises.

The TS Birkenhead Sea Cadets are more than a procession of children opening special events. They are a proud procession of hopes and dreams, and come what may, with heads held high.

“It’s not titles that honour men, But men that honour titles.”

– Niccolo Machiavelli

Please email us at editor@locallife.co.za if you are able to help support the TS Birkenhead Sea Cadets. Support includes the donation of items such as new school shoes, or the sponsorship of a cadet's fees of R20 per month (R240 per year). 

For those able to help on a larger scale, transport for the cadets remains a challenge as do the costs of accommodation and other expenses when travelling. Any help with obtaining suitable storage for the donated boats and other items would be tremendously appreciated – a location near the seafront is needed. 

It is Lieutenant Dreyer’s hope that one day the TS Birkenhead Sea Cadets will be able to have their own base. They are grateful to Hawston Primary School for the use of the school grounds for drills and training.

In English, the Xhosa word vuk'uzenzele means 'wake up and do it yourself'. This phrase has become the mantra of young local entrepreneur Ayabulela Silwayi, who began his bin cleaning business in high school at the age of 17 in 2017. 

Affectionately called 'Aya' by some of his clients, Ayabulela (now 23 years old) noticed a need for a proper antiseptic bin cleaning service in his neighbourhood in Zwelihle: "I saw that people were using a lot of water to clean their bins, and water is very precious in the Western Cape."

Aya approached some of the people living in his street and offered to clean their bins for a small fee after the garbage truck had been around to collect the rubbish each week. He dressed in old clothes and armed himself with brooms, Sunlight soap, and a 20-litre bucket of water, cleaning bins in his neighbourhood after school hours. 

In 2020, hard lockdown put a stop to Aya's business and only source of income. He approached the municipality and got a permit as an essential worker, which allowed him to continue cleaning bins. 

That same year, Overstrand Municipality put him in contact with the Grootbos Foundation, who invited him to join their Entrepreneurship Programme where young potential entrepreneurs are interviewed for the programme by the Grootbos Foundation before a select group are provided with workplace experience. 

The budding entrepreneurs then complete a business development programme focused on small enterprises and entrepreneurship. Successful small business presentations receive seed funding and mentorship to help start or expand their small businesses. Aya's business, which he has named 'Vuk'uZenzele', was one of these small businesses to receive support in 2021.

Thanks to the seed funding, he was able to buy a power washer as well as new cleaning equipment and protective clothing. Properly equipped, Aya expanded his service area, and his clients now include residents and businesses in Voëlklip, Hermanus CBD, Zwelihle and Onrus. 

Ayabulela walks to all his clients, and his dream is to one day have a vehicle of his own so that he can expand his business into more areas in the Overstrand. He is also looking into other opportunities such as cleaning cars.

Ayabulela charges R50 per bin and cleaning is quick and thorough. He just needs access to an electrical outlet for his power washer, or if its loadshedding, a tap for his hosepipe. You can book bin cleanings with Aya via phone or WhatsApp on 069 299 5918. He works every day except Thursdays and Sundays.

If you would like to support Aya, he and his employee Sinalo are in need of new waterproof PPE/coveralls, as well as disinfectant. Any donations would be greatly appreciated.

At the Old Harbour Barber (OHB) in Hermanus, customer experience is the number one priority. From the moment you walk in the door to when you leave, the OHB team makes sure that it is a visit you will remember.

Owned by local Luan van Niekerk and his business partner in Potchefstroom, Jaaco Strydom, OHB opened on 1 March 2024. While the two are not in the shop on a permanent basis, OHB patrons are welcomed by skilled barbers Jurgen Marthinus and Enoch Mzukwa, who ensure that clients leave feeling confident.

As with all good stories, the idea was born when Luan, his wife Cassandra, and Jaaco sat next to a braai discussing how to broaden their portfolio when the idea arose of bringing a high end luxury barber shop to Hermanus. They enquired about the rental space and within a week the wheels were in motion. The result of their efforts is a welcoming, contemporary and comfortable space for patrons of all ages.

The duo have gone to great lengths to give their patrons the ultimate experience, purchasing only quality equipment, such as the Wahl Five Star Series, and exclusively using American Crew hair and beard products, which are also available to purchase at OHB.

The barber chairs, waiting room chairs, and even the chair for the wash basin, have been chosen not only for style but most importantly for comfort, with the latter able to give massages while one’s hair is being shampooed. A washer and dryer in-house means that towels are cleaned and dried after each use, and a towel warmer keeps them at the perfect temperature for hot towel shaves.

Also of big importance to Luan and Jaaco is their dedication to cleanliness and hygiene, which sets them apart from the rest. Each day, their equipment undergoes UV sterilisation to ensure a pristine environment for every patron. Plus, they guarantee that a fresh razor blade is used for each individual cut, ensuring a hygienic experience.

OHB offers a variety of services including haircuts, fades, beard trims and shaves, as well as nose and ear waxing. Each patron is welcomed by a complimentary drink of König coffee, an Old Harbour Lager, or a soft drink or water from the fridge, and a small snack station is available for those feeling peckish.

While you are enjoying your drink and waiting for your turn in the barber chair, you are welcome to connect to OHB’s wifi to get some work done. There are charging points at each station for your cellphone if you need it (chargers are available for all makes and models), and a TV in the shop also displays live sports throughout the day.

Luan and Jaaco believe in supporting local and have incorporated a local loyalty system, to be introduced in the next quarter, which people living in the Overberg will be able to benefit from. They also have a Senior’s Day on Mondays where patrons over 60 get 40% off.

OHB is located next to De Jagers on the Main Road in the Hermanus CBD. They are open Monday to Friday from 08:00 – 17:00, and Saturday and public holidays from 08:00 – 14:00. For bookings or queries WhatsApp 072 851 5978. Walk-ins are welcome. Follow them on Facebook and Instagram for specials and updates.

Heart of the Hunter, based on the book by South African novelist Deon Meyer, premiered on Netflix on 29 March and has become the most successful Netflix movie ever to come out of Africa. The movie held the number 1 spot worldwide for two weeks, reaching number 1 in 79 countries and number 3 in the USA.

The production company behind the movie is Scene23, and one of the partners in the company is Cobus van den Berg who Kleinmond can now claim as one of its own.

Cobus, who is a chartered accountant, knew from the age of 7 that he wanted to be involved in movies, and his love for business made movie production an obvious choice. All the same, after completing school, he did what all responsible young men are expected to do and enrolled at university to study medicine. The only problem was his aversion to medical procedures, and so, with only a short time before he was due to begin his studies, Cobus decided that accounting would be a more suitable choice. This would go on to serve him well in his future as a TV and Film producer.

Cobus’ introduction to the South African movie scene came when he opened a theatre cafe in a small space in the basement of a hotel. It was here that he met up-and-coming actors and other key players in the industry. It also left no doubt in his mind that this was the career that he was going to pursue.

The first movie that Cobus produced was Klein Karoo which was released in 2013. It was written by Etienne Fourie and Tim Theron, who also starred in the romantic comedy as Frans Coetzee. Cobus had a small role in the movie and South Africans loved it so much that to this day he is still recognised on the street. It was the highest grossing South African film in that year and holds a very special place in Cobus’ heart. He says that the special feeling comes from making a movie that people love. 

In 2017, Scene23 was founded by Cobus and Tim alongside partners Deon Meyer and TV and radio personality Tracey Lange. They have produced several successful films and series including the wildly popular series Trackers which was nominated for the 2021 South African Film and Television Awards for Best TV Drama, Best Achievement in Editing in a TV Drama, and Best Achievement in Make-up and Hairstyling in a TV Drama. Trackers went on to win the award for Best Achievement in Make-up and Hairstyling.

During the Covid lockdown, Cobus and his family decided to stay at their holiday home in Kleinmond. As often happens to those enjoying a ‘temporary’ retreat to a coastal Overstrand town, the visit became permanent and Cobus now calls Kleinmond home. When working he stays in Durbanville to accommodate his busy schedule.

Heart of the Hunter was shot in 2022 and soon thereafter, in 2023, shooting began for Plan B, a TV series about two men who plan and carry out the theft of a painting from a gang boss. The cast includes Tim Theron, and Arnold Vosloo of international fame. After the filming of Plan B concluded, it was back to reworking some of the scenes in Heart of the Hunter.

Plan B, an action/crime/comedy, was released on Kyknet just a few days before Heart of the Hunter made its Netflix debut.

The movie industry has changed positively over the years and Netflix is eager for countries to produce movies which showcase their own local talent and with their own natural accents.  Heart of the Hunter has done this well, not only showcasing several South African accents but also several South African languages with subtitles on screen.

Cobus speaks highly of the cast, and in particular their humility. 

The main character in Heart of the Hunter is Zuko Khumalo played by SAFTA award-winning actor Bonko Khoza who was also previously a Tribeca Film Festival nominee. Cobus describes Bonko as “such a lovable guy” who “hugs and kisses everyone”.

Tim Theron, Cobus’ business partner and long-time friend, commands in the role of Tiger de Klerk, one of the movie’s memorable ‘bad guys’, and trained for months to get the fight scenes spot on. With numerous movies and series under his belt in various genres he is a man of many talents and Cobus says that he is also a great singer.

Connie Ferguson of Generations fame made her movie debut in Heart of the Hunter as Molebogeng Kwena. Cobus says that she “was great to work with”. In one scene rain was required and they were shooting on a lawn which, after many takes, had become soaked. As part of the scene, Connie had to fall down and even though a mat was provided for her to fall onto, so drenched was the lawn that both the mat and Connie were soaked. Fellow actor Nicole Fortuin who plays Naledi Gumede was then required to run past Connie and in doing so she unintentionally kicked up a lump of mud directly into Connie’s face.Throughout it all, Connie was the consummate professional. 

Cobus says he has found that “big actors are never divas”, even Arnold Vosloo, who played the role of Imhotep in the 1999 film The Mummy and 2021’s The Mummy Returns. The two mummy movies boast a total of 43 award nominations and 11 wins yet Arnold remains the same person he has always been. Cobus says that when he, Arnold, and Tim shared a house during filming of one of their productions, Arnold would put on the electric blankets for everyone at night, switch on the bedside lights and put out glasses of water.

When one meets Cobus one immediately recognises that there are no airs about him. Despite a successful career that continues to thrive, and being a well-known and respected producer, he is down to earth with genuine humility and is just like the actors and friends that he describes. The phrase “You are the company you keep”, rings true.

Located on the corner of Longmarket and Queen Victoria Streets in Stanford, Union Grocery & Eatery offers a welcoming space where people can come together to share stories over a delicious cup of coffee and a slice of cake, enjoy breakfast or lunch, get some work done, or stock up on some select essentials for their pantry.

As the name suggests, Union celebrates community and the coming together of people. This has been achieved in the hands of owners, Ronald and Ineke van Elst, and their highly competent, warm, and friendly staff. 

Many years ago, Ronald and Ineke, who are originally from the Netherlands, decided that they wanted to retire in Stanford. For 20 years they enjoyed holidays in the area, looking forward to the day that they could make a permanent move. In late 2021, they began looking online for a local business to buy and Union Grocery & Eatery caught their eye. In 2022 they moved to Stanford permanently and took over the eatery that May.

While Union was formerly predominantly a health eatery and grocer, Ronald and Ineke have transformed it into one that appeals to everyone. Cakes and breads are made fresh in the kitchen daily, with locally sourced ingredients being used as far as possible in support of local businesses. This also helps to ensure that quality is standard. Many of the cakes and breads are gluten-free and vegan friendly so there are options for everyone to choose from. 

Union offers all day breakfasts and there are some delicious clean-eating options including gluten-free granola with honey and yogurt, with a vegan option available. You can also enjoy French toast, and a variety of toasties and omelettes. On the lunch menu is the popular Union Buddha Bowl (quinoa, chickpeas, beetroot, avocado, tomato, carrot, lettuce, seeds, and tahini dressing), as well as a classic favourite: bangers and mash with caramelised onions. They also have regular blackboard specials, often determined by whatever fruit or vegetable is currently growing in Ineke’s garden. 

There are many types of drinks to choose from to accompany your meal such as your usual coffees and teas as well as kombucha, fresh juices, and NOMU hot chocolate. Union also offers MannaBrew, made from Mesquite, for those who like the taste of coffee but without the caffeine.

They currently employ seven staff, some of whom have been there since the original Union first opened in December 2021. One such person is Ursula Hendricks, who started as a sculler before assisting the chef and is now working front of house. Her kind nature immediately leaves an impression.

Ineke and Ronald believe it is important to make sure that their staff are happy working at Union. “Communication is important,” says Ineke, “If Ronald and I go away for a week I know that I can trust my team to manage things while we are away. We are all honest and open with one another here, and by doing so we can keep improving Union for our customers.”

Union has both indoor and outdoor seating with smaller tables for a more intimate get together and larger tables for social gatherings. Along the back wall are shelves stocked with a curated selection of mostly locally sourced goods including free range eggs, rice, seeds, plant-based milks, honey, homemade jams, and more. Their regular, loyal customers, as well as visitors from out of town, love the grocery and eatery, and are impressed by the gluten-free and vegan options available. 

Union also holds a themed evening on the first Tuesday of the month where one can enjoy a set, four-course menu between 18:00 and 20:00. For these events each of the Union staff make suggestions for a theme and then, once decided, meals are tried and tested before the set menu is announced. Previous themed evenings include Moroccan, Dutch and Persian. The next one will take place on 7 May and the theme is African. Tickets are priced at R225pp and can be booked by phoning 072 078 0564 (booking is essential and seating is limited to 20 people). 

Union is committed to sustainability and ensures minimal waste comes from their kitchen. They have generator power during loadshedding and are open every day from 07:00 to 18:00 (08:00 to 18:00 on Sundays). For photos and information, follow them on Instagram (@unioneatery) or visit www.uniongroceryandeatery.co.za to view their menu.

The Grootbos Foundation (GF) at Grootbos Private Nature Reserve (GPNR) was set up in 2003 by the reserve owners – the Lutzeyer family – as a non-profit organisation with a vision of conserving the Cape Floral Kingdom and uplifting the surrounding communities. 

The Foundation’s mission is to empower others through their ecotourism, enterprise development, sports development, and education projects – all of which are replicable and scalable, with many generating their own income or becoming partially self-sustaining. From coaching soccer and computer training to clearing alien vegetation, each programme has been carefully considered to build a brighter future for the people who live in the area, as well as for the environment. This link between conservation and social development at Grootbos has made them a world leader in terms of sustainable and responsible ecotourism.

GF funds their projects through the use of generous donations from corporate donors and governmental organisations as well as Grootbos Lodge guests and other private individuals. These donations are supplemented by income generated from various projects such as their on-site nursery and landscaping businesses. 

Green Futures Education

The Green Futures programme at GF consists of learning initiatives with a core conservation focus. These include nationally accredited training courses offered through their Green Futures Horticulture and Life Skills College (see the front page), their Green Futures indigenous nursery, alien clearing, and indigenous tree planting projects.

Conservation Research Unit

Green Futures Conservation relates to the Foundation’s conservation research programmes. These include award-winning ecological research projects, biodiversity surveys, and management of human-wildlife conflict within a protected environment. Their focus is to create a Protected Environment within the Walker Bay Fynbos Conservancy by conducting floral and faunal surveys to determine high priority conservation areas of greatest biodiversity. GF also strives to eradicate alien invasive species in this area to protect indigenous diversity, natural water sources and rivers, to manage wildfire risk and to provide employment. 

Sports Development

GF’s Sports Development Programme was established with the dual aims of achieving greater social integration in the Gansbaai region and educating and empowering youth, using sports as a vehicle for change. The programme launched in 2008 with the construction of a multipurpose sports facility which includes a full-size FIFA standard artificial soccer pitch sponsored by the English Premier League. The Football Foundation runs football, netball, hockey, and athletics training sessions in Gansbaai, Stanford and Hermanus, which engage approximately 2 000 youths each week. In addition to these sessions, GF also runs programmes centred on HIV education, female empowerment, environmental education, proper nutrition, enterprise development, and integration. 

Enterprise Development

The Foundation also offers employment and enterprise development programmes including career guidance for youth, workplace experience, and mentorship for small business owners. South Africa has a high youth unemployment rate and through their Enterprise Development programme GF aims to give young people the skills, confidence and tools to find work or to build a successful business.

Arts and Culture for Youth

GF’s art programme for children uses visual art, drama, games and music to engage children at the Grootbos Masakhane Hub and get them excited about conservation through the medium of art. In their pilot of this project, they have partnered with Creative Skills Factory, a local NPO that uses art to identify barriers to learning among five to seven-year-olds. The Grootbos Florilegium and its use of botanical art to activate conservation is the cherry on top of the Foundation’s cultural programme, and all profits from the sale of Florilegium prints, books and tours go towards GF to be split equally between their conservation and cultural programmes.

To learn more, or to donate or fund a student visit www.grootbosfoundation.org 

Twelve years ago, Nowan Cornelius (15), a Stanford resident, attended a rugby practice at Hermanus High School (HHS). Despite being relatively new at the school, he was already part of the U16A team, playing as a flyhalf. Tragically, during the practice, Nowan collided with a teammate's knee, suffering a major blow to the head. 

On the bus drive back to Stanford after the practice, Nowan's cousin noticed that his behaviour was unusual. He phoned their grandfather who collected them from the bus stop and took Nowan to the doctor. Just over 24 hours later, young Nowan passed away. 

At his family home in Stanford, Nowan’s number 10 rugby jersey takes pride of place, hanging in a glass display cabinet along with his rugby shorts – signed by all of his teammates.

From a young age Nowan had been actively involved in sports and had big plans for a career in rugby. He attended Emil Weder High School in Genadendal but decided that the best pathway to achieving his dreams would be through HHS. He hoped to play for the Springboks one day, and also wanted to study to become a doctor. 

In early 2012, Nowan asked his mother Natasha if he could transfer to HHS. She was reluctant as she had already paid the fees at Emil Weder upfront for the year, but Nowan was determined and knew that his grandfather, Peter, would find a way. Nowan and Peter had shared a special bond since the time that Nowan was born which continued to strengthen with their mutual passion for sport and rugby in particular, with Peter having played for the Universals Rugby Club in Stanford.

Peter didn't hesitate and immediately went to register Nowan at HHS, and Nowan transferred to the school in the middle of the first term, a mere few months before the tragedy. 

The Cornelius family describe Nowan as a deeply caring boy with a profound sense of responsibility. He was a happy child with a real love for life and was also very spiritual.

Nowan had a natural talent for music and played the marimbas and keyboard, and apart from rugby, he also played cricket. He would often play sports with younger children in the neighbourhood and this kindness and helpfulness endeared Nowan to the whole community. 

"Hy het baie liefde te gee", says Natasha. 

In 2010, Nowan almost lost his leg after an injury he sustained in a motorbike accident became infected. He spent four weeks recovering in hospital but this did little to deter him from getting back on a motorbike, or from getting back to playing rugby as quickly as he could. His sense of adventure and determination were just too great.

Nowan's family also hint at a certain amount of good-natured mischievousness and say that Nowan could be a bit of a prankster. They smile broadly as they recount stories about neighbours and snakes, and Nowan's love for peanut butter and jam sandwiches. 

One year after his passing, HHS started its annual 'Nowan Cornelius Sports Festival' in honour of Nowan, and to raise funds for regular renovation of the school's essential medical services. Any remaining funds are used to financially support sports learners. This year it was held from 20 – 23 March and featured a netball clinic and rugby games with 12 schools attending. 

The sports festival has been held annually for 11 years with the exception of 2018 (owing to the unrest in Hermanus), and 2020 (owing to Covid), and a moment of silence is held at 11am to remember Nowan.

Nowan's grandfather has been in attendance at the festival, watching the rugby, every year. 

Visit HHS Facebook page to see the results of the tournament. See more photos of this year's Festival on our Facebook page.

Escape (noun): 1. an act of breaking free from confinement or control; 2. a form of temporary distraction from reality or routine; 3. something that helps you to forget about your usual life or problems. 4. a key on a computer keyboard which interrupts the current operation. Abbreviation: esc.

Hidden away just 15 km from Hermanus and a mere 2.4 km up the Karwyderskraal Road lies Esc Wines, a small vineyard and protea farm with stunning views of the Bot River Lagoon. 

Originally used for growing land oats and wheat, the farm was bought in 2017 by Pretorianers Tian Claassens and CJ Venter, who were looking for their “second career”. 

The notion to start their own vineyard came from a comment made by Tian: “We buy so much wine, we might as well grow our own!” And here they are about six years later with four wines in the Esc range and plans to develop more. 

In 2018, friend and fellow wine lover Dawid Upton joined the ranks as shareholder, and was followed a year later by Corné Richards. After lots of hard work to get the farm ready for planting, they planted their first few hectares of vineyards in 2018 followed by another planting in 2019 with the guidance of consultant viticulturist Johan Viljoen. In 2019, they planted the first of 7 hectares of proteas with help from FynBloem which exports mainly to the UK, where there is a high demand for fynbos. 

When Level 5 lockdown was announced during the pandemic in 2020, Tian and his wife Susan packed up and headed to the Karoo, deciding to stay there for the three weeks of hard lockdown. There they were able to enjoy fresh air without masks, as well as their daily glass of Sauvignon Blanc.

Unfortunately, hard lockdown was extended and with wine running out, they made their way to their holiday house in Hermanus. By the time Level 5 was lifted, Tian and Susan had decided to make Hermanus their home.

In 2021, the group of four shareholders began looking for buyers for their grapes, not wanting to make their own wine, but still wanting to get a few bottles back for their own enjoyment. 

Their viticulturist Johan suggested they speak to David Nieuwoudt of Cederberg Wines – an award-winning winemaker known as an innovator in the industry. David agreed to buy the grapes but suggested that they consider making their own wine to help cover the cost of running the farm, as selling just the grapes would not be sustainable. 

Tian, CJ, Corné and Dawid agreed, and David became the fifth shareholder of Esc, making the vineyard’s wines at his cellar in the Cederberg

In December 2022, Esc Wines released their first two vintages: a Sauvignon Blanc named SAV, and a Grenache Rosé named RZE. Their Shiraz (RAZ) and a Sauvignon Blanc Reserve were released in 2023, and at the end of the year they opened a tasting room where people could taste and buy Esc wines while enjoying a braaibroodjie and wors. “Esc Wines is not fancy or pretentious. We wanted to create a space where people could just relax and be free to be,” says Tian. 

The vineyard’s wines have gone on to do extremely well, with both Sauvignon Blancs achieving gold, and the Shiraz a double gold, in the Gilbert & Gaillard International Challenge – an international wine competition. 

Esc Wines will be releasing their first MCC, a Rosé MCCcalled FZZ, in March this year.  

They offer wine tasting from Wednesday to Saturday 10:00 – 16:00 on their farm on the Karwyderskraal Road. On most weekends braaibroodjies and wors are also available for sale. For more information follow them on Facebook and Instagram or email info@escwines.com. 

Fruit and vegetables, homemade muesli and rusks, freshly baked bread, quality meats, and locally sourced cheeses are just some of the goodies that await you at Die Bloubakkie in Kleinmond.

Owner Johan travels hundreds of kilometres every week to collect his stock, driving to farms as far afield as Robertson, Ceres, and his hometown of Worcester to ensure that only the freshest items are displayed on his shelves. He tries to source from small-scale farmers that farm as naturally as possible without the use of growth hormones or pesticides. Some of the farmer’s wives supply Johan with homemade rusks and biscuits which are then packaged by Johan’s friends in Worcester where Die Bloubakkie has a storage facility.

Johan grew up and attended school in Worcester but left after matriculating to get his BCom Honours at Stellenbosch University, and later completed his Business Accountancy 3 as an extra subject to his degree. He spent some time working in different jobs, and with the support of his parents, tried to find his niche. 

In 1996 at the age of 26 and back in Worcester, Johan started selling local produce from the back of his Ford Escort 1300, shortly afterwards swapping it for his mother’s yellow Datsun bakkie. Initially, Johan spent a lot of time moving around, trying to find a suitable place from which to sell his produce. He moved from the old N1 junction to the Pick ‘n Pay carpark, to Hoogstraat in Worcester, and was able to save enough money to buy a blue Toyota Hilux 1800. But soon enough he had to find a new location and moved to the square opposite the NG Moederkerk church hall, where his family frequently gave him a hand.

“That is where ‘Die Bloubakkie’ name took root,” says Johan, “And from the beginning, the community supported us.”

Things were going well until one morning in 1998 when Johan walked outside to find that his ‘bloubakkie’ had been stolen. The local newspaper, Worcester Standard, reported on the theft and someone, reading about Johan's plight, sold him a white Toyota Hilux. Johan changed the name of his business to ‘Die Witbakkie’, but his customers were having none of it, insisting that it would always be ‘Die Bloubakkie’.

Die Bloubakkie’s logo of a blue Chevrolet bakkie was inspired by ‘Oom’ De Vos Rabie from Nuwerus, a farm between Worcester and Robertson near the Pumpkin Farmstall. Oom De Vos used to bring Johan fruit and vegetables, transporting them in his old blue Chevrolet bakkie. What Johan didn’t buy, Oom De Vos dropped off at Nuwerus Retirement Home in Worcester. His kindness, and his ‘bloubakkie’, left a lasting impression on Johan who is a big believer in the spirit of community.

During that time, Johan and his family would holiday in Kleinmond and whenever they did, the neighbours would ask Johan to bring some fresh fruit and vegetables with him from Worcester. 

In the early 2000s, Johan moved to Kleinmond, and in 2006, seeing the demand for fresh, farm produce, he opened Die Bloubakkie in the small premises that is now Oupa’s Bookshop. Needing more space, Die Bloubakkie moved to a bigger shop (where Kleinmond Central Café is currently located) in 2011, before moving to his current location at 32 2nd Street in 2018, which Johan says is quickly becoming too small to house all their stock!

“I love living in Kleinmond,” says Johan happily, “The people here are concerned for their environment and the people are caring. It is a privilege to be part of this community.”

Die Bloubakkie is made up of an amazing team of nine – five at the Kleinmond shop and four in Worcester who help with tasks such as packaging. Each member of the team brings with them their own set of skills which ensure the success of the business, and all are focused on ensuring a great customer experience. From the moment you walk into Die Bloubakkie you are warmly welcomed by smiling faces and willing hands ready to help you find what you are looking for and help carry your purchases to your car. 

The shop is open Monday to Friday 09:00 – 17:30 and Saturday 09:00 – 15:30. Be sure to follow Die Bloubakkie on Facebook for updates and to see Johan’s stunning photos of Kleinmond. For more information contact johan@bloubakkie.co.za.

South African environmental organisation Greenpop is gearing up for its twelfth annual tree planting and restoration event, Reforest Fest, which will run from 29 March to 1 April 2024 at Bodhi Khaya Nature Retreat adjacent to the Platbos Forest near Gansbaai. Come together to plant thousands of trees, explore interactive art installations and wellness activities, immerse yourself in a selection of informative workshops, savour locally sourced food, and enjoy live music performances by local and international artists.

Over the years, Reforest Fest has become a symbol of hope and positive change. At its core, this wholesome festival is all about trees, which are planted with the goal of restoring indigenous forests and reviving ecosystems. Over the four days, planting sites gradually transform from alien-dominated landscapes into thriving habitats filled with newly planted seedlings. 

The Reforest Fest has been a major tree planting event since 2011 and has contributed to the restoration of Platbos Forest Reserve and Bodhi Khaya Nature Retreat. To date, the project has planted over 125 000 trees (planting between 5 000 and 10 000 trees each year), aiding the preservation of the forest and its unique species such as the Cape leopard, Cape bushbuck, Large-spotted genet, and baboons.

This year, the team is aiming to plant 5 000 trees with planting efforts expanding to three surrounding conservation properties. 

The festival is also about people. Participants spend their days planting trees with friends and then return to a camp filled with music and delicious food (including plant-based options). The Greenpop Village is a hub for learning and fun, with workshops, talks and entertainment for all ages. Children can enjoy guided foraging walks, woodcrafts, Easter egg hunts and more in the dedicated kid’s area. 

From morning yoga to evening drum circles, Reforest Fest offers a sensory feast that brings the community together to put hope into action.

One musical highlight to look forward to is Greenpop's co-founder, Jeremy Loops, who will be joining the festival as the headline artist. Get ready to loop into a musical adventure and join Jeremy for tree planting, campfire jamming, and an unforgettable live performance under the stars. 

In addition to Reforest Fest’s ample plant-based food vendors, there will also be two exciting pop-up experiences. Veld & Sea will create a tapas-style, wild sustainably-foraged flavour feast of plant-based dishes with seasonal, local and wild ingredients; and Kolossal Hospitality will create an incredible picnic-style lunch for participants to enjoy with friends and family. An assortment of wines to taste and pair will be available at the WWF Conservation Wine Tent where wines from across the Western Cape will be available.

In a world where urbanisation encroaches on green spaces, Greenpop’s Reforest Fest serves as a vital reminder of the importance of nature. It is crucial to create spaces that reconnect people with the environment.

Join Greenpop on their mission to restore degraded land and cultivate hope and regeneration at Reforest Fest 2024. For more information and tickets visit www.reforestfest.com. 

Florilegium (n). From the Latin ‘flor’ (flower) and ‘legere’ (to gather). A gathering or collection of flower and plant illustrations from a specific region. It is the exact Latin equivalent of the Greek ‘anthology’ derived from ‘anthos’ (a flower) and ‘logia’ (a collection). It originally did not refer literally to flowers, but to little flowers of composition, or a collection of fine extracts from a larger body of work. 

Hidden away among the beautiful fynbos and indigenous plants at Grootbos Private Nature Reserve lies The Hannarie Wenhold Botanical Art Gallery, home to the Grootbos Florilegium, a stunning collection of 124 plant illustrations by 44 botanical artists featuring some of the over 900 documented fynbos species found at the reserve.

Grootbos is located in the Cape Floral Kingdom, one of the most biodiverse biomes on the planet. Although small, the biome is home to approximately 10 000 plant species. Many of these plants are found only in South Africa, with some restricted to a very small range, such as the Gansbaai Heath, Erica irregularis, which only occurs from Stanford to Grootbos. 

The florilegium is the vision of Grootbos owner Michael Lutzeyer, who wanted to find a way to make fynbos appeal to a larger audience. A friend of Michael’s suggested that botanical art would be the perfect medium for this purpose. Unlike scientific data, artworks have the ability to convey information in a manner that resonates easily with people, capturing their attention and engaging them. 

Michael was put in touch with respected local botanical artist Vicki Thomas, who has painted for many years and is one of the founding members of the Botanical Artists Association of Southern Africa. She immediately suggested a florilegium, and said that she would be happy to coordinate the project which began shortly after in 2018. 

Involved in the project were also Ruth Crichton, who made sure that things ran smoothly on the Grootbos side, and Grootbos Conservation Director Sean Privett, who, with his 20 years of extensive knowledge of the reserve, selected the plants to be illustrated. Some are a conservation concern, endemic to the region, or play an important role in the ecology, while others are edible, medicinal, or just particularly beautiful. Later, botanical artist Chris Lochner was employed as resident artist and assistant to the project.

The team dreamed of publishing the florilegium and Vicki visualised that each illustration in the book be next to a page of text (written by Sean Privett), interspersed with small studies including dissections, seeds, insects and creatures associated with the plants, which showed how the plants are connected in the broader ecological network. 

Unfortunately, in 2020, the project had to be delayed due to the pandemic and ensuing hard lockdown and restrictions. During that time Hannarie Wenhold, a patron who supports the conservation work at Grootbos, decided that all the original botanical artworks for the florilegium needed a permanent home, and donated funds to build a gallery where everyone could go and see the illustrations and learn about the fynbos. In 2022, the gallery officially opened its doors to the public and a coffee table book – Grootbos Florilegium – was published.  

The artworks displayed in the gallery and in the book are the result of months and months of hard work. Some pieces were completed in a matter of weeks while some artists followed the life cycle of the plant that they were illustrating to see it through all its seasons. 

Each artwork has been carefully scanned and colour matched to keep a digital record and high-quality prints are available for sale at the gallery. All the profits from the prints go back into supporting the projects at Grootbos, with half going towards conservation and the other half contributing to the teaching of the arts for local youth.

The gallery is open for guided tours (by appointment only) on Tuesday, Thursday, and Saturday from 10:00 to 12:00, and 14:00 to 16:00. Enjoy a walkabout through the gallery while learning more about the botanical art process and the fascinating narratives of the plants and their pollinators. 

For a more immersive experience, book a half day tour and enjoy an educational 4x4 botanical tour through Grootbos Private Nature Reserve with breathtaking views, followed by a tour of the gallery and a delicious botanical inspired lunch at Bellavista Country Place. This tour is available on Wednesday, Saturday and Sunday from 09:30 to 15:00. Both tours can be booked here. Follow Grootbos Private Nature Reserve on Facebook and Instagram for more information and for updates on their projects.

The Grootbos Florilegium is available in both hardcover and softcover at the gallery, on Takealot, Readers Warehouse, and other major bookstores. 

Earlier this year, Groves Café at the Hermanus Waterfront went through an exciting transformation, resulting in a striking new look alongside a completely overhauled menu. Under the ownership of Henri Grové, his son-in-law Lyall Wiggill, and his daughter Leani van Deventer, the establishment has been rebranded as 'Groves’.

The Grové family is originally from Polokwane, where they ran a successful family restaurant which started in their home. They moved to Somerset West in 2013, leaving the running of the restaurant to family friends, after receiving an opportunity to establish and run the Western Cape branch for Cook4Life – a business which sells high quality, household goods. 

In 2016, after his wife Pearl passed away, Henri had a dream one night that the owners of Fusion Restaurant wanted to sell. Following his gut, but not yet having the finances, he made the trip to Hermanus to speak to the owners and offered to buy it. 

Miraculously, not long after their meeting, Henri received a call from someone wanting to buy their family restaurant and property in Polokwane. Everything fell into place and in 2017, Henri and Lyall moved to Hermanus having purchased Fusion with the shop next door, Bite 2 Eat.

A month later, Bite 2 Eat received a complete facelift and ‘Groves Café’ was born in honour of Pearl. 

When the pandemic hit in 2020, the family was met with another opportunity to purchase a restaurant at the Hermanus Waterfront which was called Belgian Waffles & Beers. Not wanting to miss the opportunity and going on complete faith, a wing and a prayer, they purchased the small restaurant, renaming it ‘The Belgian’. 

Over the last two and a half years, the three eateries have continued to grow from strength to strength, becoming favourites among locals and visitors. 

Earlier this year with the help of local consultant chef Wander Bester, Lyall redid the menu at Groves, while Leani came in to give the eatery a fresh new look. She added bright colours, wooden accents, and a boldly patterned wallpaper on an accent wall, which draws the attention of passersby. The palette of colours she has chosen to decorate with, bring a vibrance and warmth to the eatery, inviting people in. 

Lyall has kept Grove’s famous waffles on the menu (which include toppings such as chocolate brownie, berries and cream, or glazed roasted pecan nut), but much of the other items have been changed. 

The eatery offers breakfasts including croissant eggs benedict, a granola bowl with fruit, a variety of French toasts and 2 breakfast bowls; as well as light meals such as toasted salad wraps (grilled chicken breast, smoked salmon, beef sirloin or halloumi and avocado), sandwiches (steak and mushroom, chicken mayo, pressed pulled pork, gypsy ham, Halloumi and beetroot hummus), seafood (hake and chips, calamari and chips) and quesadillas (chipotle cream cheese, BBQ pulled pork, grilled chicken breast, spinach and feta).

For those just wanting a quick cup of their delicious coffee and a small bite, there are freshly baked muffins, scones, cakes, tarts, and pastries. There are even a variety of smoothies to choose from.

Groves is open Monday to Sunday from 08:00 – 17:00. Contact them on 028 054 0069 or follow them on Facebook for more information.

Stanford recently welcomed the arrival of Maker Retail & Design, a newly established business by owner Nicola Rouillard (and her silent business partner who we will refer to as ‘Em’) in Queen Victoria Street. This unique store showcases an eclectic mix of antique, vintage, and contemporary handmade furniture, as well as an array of beautiful home décor elements and artworks for all tastes.

Nicole and Em met in Greyton almost three years ago through Nicole’s mom, Leoné. The two immediately hit it off, sharing their love for all things design. Nicole runs a small publishing house and is working on completing her architecture degree, and Em, who is originally from the UK, has years of experience in interior, architectural and landscape design. Leoné jokingly suggested that the two should open a shop together to share what they love with the rest of the world and so the seed was planted.

The opportunity arose when Em moved from Greyton to Stanford and found the perfect rental premises for a store. The dynamic duo decided to take the risk and on Saturday 9 December, Maker Retail & Design opened its doors to the public. 

Nicole has always been a fan of bold and dramatic interior decorating. “We wanted to provide items to the public that are not always easy to find,” says Nicole, “South Africa has a certain style when it comes to home decorating so finding elements outside of that style can be a challenge.”

When asked how they would describe the shop, Em said that the store is an eclectic mix of antique, vintage, and modern items that they would put in their own homes. “It is a one stop design shop!” adds Nicole. 

Em and Nicole are planning to make most of the items in the shop themselves but will also be stocking carefully curated products from local artisans. Nicole is gifted at sewing and will be making bags, pillows, clothing and more; whereas Em has a gift when it comes to the restoration of ceramics and paintings. Even Nicole’s fiancé, Raka, is involved – upcycling furniture into beautiful pieces that anyone would be proud to have in their home. 

“We are still going to be adding a pantry to our store,” says Nicole, “We want to fill it with what people want and enjoy, as well as to stock items and flavours that people may not necessarily be familiar with. Of course, everything will be proudly South African as supporting local is very important to us.” Nicole adds that everything in the pantry will be tried and tested before they stock it, so that they can give good recommendations to their customers: “We won’t stock anything that we do not like ourselves.” 

Maker Retail & Design will also be hosting small events and workshops such as sourdough fermentation, Bokashi composting, and home and lifestyle workshops – things that are of interest to Nicole.

There are many exciting things still to come so be sure to follow Maker Retails & Design on Facebook and Instagram (maker.retail.design). They will also be adding an online shop to their website, www.makermakes.co.za, in the near future.

Their store is located at 9 Queen Victoria Street in Stanford. They are open Tuesday to Thursday 10:00 – 17:00, Friday to Saturday 10:00 – 17:00 and 19:00 – 20:30, and Sunday 10:00 – 13:00 (closed Monday).

Flower arranging is the artful practice of harmonising blooms and foliage. Guided by creativity and a keen eye for balance, florists carefully select and place flowers to create visually pleasing compositions. From vibrant bouquets to minimalist arrangements, the possibilities are endless. 

Susan Roberts, the sunny and kind-hearted owner of Lilly Rose Florist in High Street, is a skilled artist when it comes to the world of floristry. More than just a creator of beautiful arrangements, she possesses a magical ability to convey sentiment through the flower arrangements that she creates. 

Susan first started floristry in 2017 when Bernice Auret, owner of The Flower Scene, previously in Victoria Square, gave Susan the opportunity to work with her. “Bernice and her brother JJ are lovely people and they not only employed me, but sent me to OKASIE in Stellenbosch for training,” says Susan, “It was such an experience to work with the people there and the girls taught me so much. What I learned I will never forget.”

Susan was with The Flower Scene for almost three years when the business was forced to close its doors owing to the Covid-19 pandemic. Not two months later, Susan decided to take a leap of faith and opened her own business inside The Eatery, which she named Lilly Rose Florist. 

Once her business started to grow, Susan was able to move into her own place in Oudehof Mall at 24 High Street, where she still operates from today. She says she feels very blessed, and that her long-standing clients love her new shop, with many new clients becoming regulars.

For the last two years, Susan has been doing floral arrangements on a weekly basis at Birkenhead House, a beautiful luxury hotel on the waterfront in Voëlklip. Susan and her new assistant Carmen Onverwacht, who started working for her two-and-a-half months ago, create fresh bouquets for the hotel’s restaurant, bar, and lounge areas every Thursday. The bright and vibrant arrangements receive many compliments from the hotel’s guests and staff, and bring an added element of joy to each room.

Carmen, who has never worked with flowers before, seems to have a knack for flower arranging. “She is a natural,” says Susan, who still provides guidance when necessary. 

Susan has a passion for nature and flowers, and loves to work with roses, tulips, lilies, irises, carnations, poppies, penny gum, grevillea, and gerberas in particular. She caters for private and business functions, birthday parties, funerals, weddings, and any other celebrations or events. 

Lilly Rose Florist is open Mondays to Wednesdays and Fridays from 09:00 – 16:00, and Saturdays from 09:00 – 12:00. The shop is closed on Thursdays and Sundays. 

Susan can be contacted on 071 484 7417 or via email at lillyroseflorist2@gmail.com. Please remember to order your arrangements in advance. 

If you have had the privilege of meeting local artist Mardee Cita (26) you will know that he is a person you won’t easily forget. Cheerful and charismatic, Mardee always manages to make everyone smile with his positive attitude and energy.

As a child, Mardee already knew that he wanted to become an artist and worked hard, teaching himself different techniques in a variety of mediums. 

In 2019, while Mardee was living in Cape Town with his uncle, a family friend saw some of Mardee’s art and invited him to come and stay in Hermanus where “art is alive”. Here he introduced Mardee to William Ntebe who was running the Zwelihle Youth Café at the time. William invited Mardee to display his art at the Youth Café, giving the motivated young artist a foot into the Overstrand art world.

Mardee was sharing a house with four other people and soon realised that he needed more space to be creative. Once again William stepped in, and he suggested that Mardee stay at the Youth Café and create his art there. Mardee readily accepted and met several new friends who he says all motivated one another.

When the pandemic hit in 2020, Mardee did not lose faith and he maintained his positive outlook. Through the Youth Café, Mardee met local sculptor and ceramicist, Andrée Bonthuys, who bought him clay, and taught him sculpting and ceramic techniques. And through Andrée, Mardee met the FynArts organisers, who would often hire him to serve drinks at exhibition openings.

During this time Mardee also met Susan Roberts, owner of Lilly Rose and she was impressed by his joyful attitude and his beautiful ceramics. Susan quickly started promoting Mardee and his creations, even stocking his items in her florist shop. Through this Mardee connected with other people and his name became ever more familiar. Mardee says that to this day Susan is still one of his biggest supporters.

Never one to sit still, Mardee again decided to try something new. One of his friends at the Youth Café, Leroy, was fond of wearing hats and Mardee asked if he could paint one. Leroy accepted and once the hat was completed, told an ecstatic Mardee that he could keep it.

At the next FynArts exhibition opening, Mardee proudly donned his new hat which drew the attention of Hermanus residents Lillian and Charles Ellis. Lillian loved the hat and Mardee offered to paint one for her. Excited, Lillian brought Mardee a few hats and paid him to paint them in whichever way he wished. Over time, Lillian stocked up the hats, and in 2020 surprised him with a get-together at Ficks Restaurant where they officially launched Mardee Africa Hats. Shortly thereafter, Mardee’s hats were available to buy at Intethe Art Gallery, the FynArts Gallery and Ficks Restaurant, and they quickly grew in popularity. 

Taking it yet another step further, Lillian and Charles offered to assist Mardee in turning his hat-painting into a viable business, and they started looking for a place to rent from where Mardee could both create and sell his hats. In 2021, Frieda Lloyd (Cape Whale Coast Tourism Manager) offered Mardee a space next to the Hermanus Tourism office in Mitchell Street and he has been there ever since.

Mardee’s business has grown exponentially over the last two years with his unique South African-inspired hats going home with visitors from all over the world including England, Egypt, America, Germany, Belgium, Japan, Australia, Abu Dhabi, India and New Zealand. He has created hats for businesses such as Dutchies Restaurant, Ficks Restaurant, Creation Wines, Southern Right Charters, and Insider SA, just to name a few. Recently he has also added sneakers and denim items, such as jeans and jackets, to the variety of apparel that he paints.

When asked about his plans for the future, Mardee says that his lifelong dream is to own his own studio: “I want to get to the point where my hats make enough money to open my own gallery showing all my creative sides. I also want to play a role in creating more jobs.”

Mardee was also recently offered a new opportunity that will help him in his pursuit of reaching his dream. He is set to further his business education by learning important business skills through FLAME, a Socio-Economic Development (SED) programme which aims to provide entrepreneurship training and support to micro-enterprise owners.

The Hermanus hatter couldn’t be happier. 

Mardee can be contacted via Facebook and Instagram (@mardeedesigns) for queries or custom orders. Alternatively, you visit him at the Hermanus Tourism office from Monday to Friday between 09:00 – 16:00 or on Saturday between 09:00 – 15:00. Mardee also offers painting workshops where he assists you with painting your own ‘Mardee Hat’. Tools are supplied and there is a small cost to cover the paint and his time.