“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. 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 younger and 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 doesn'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…

This is just part 1 of our (mis)adventure to Sandton. Keep an eye out for part 2 in our 27 August edition.

Lina, the boutique pizza place at the Carriages Centre in Hermanus, has recently changed ownership. Originally opened by Alex and Eloise Windebank of Farro, an award-winning restaurant located at Gabriëlskloof Wine Estate in Bot River, Lina is now owned by Simon Watt-Pringle – chef and owner of The Station at the Checkers centre in Hermanus CBD.

Simon began his career in cheffing at the age of 25, completing his degree at the Silwood School of Cookery in Cape Town. Before moving to Hermanus and opening The Station on 1 August in 2022, he worked in and around the Mother City at Chefs Warehouse, and as a sous chef at Le Petite Colombe and La Colombe. Although he says he got into cheffing a bit late, he has certainly made a name for himself in Hermanus, as The Station has become a popular spot to eat.

Simon had been thinking about opening another eatery for some time when Alex and Eloise approached him about buying Lina. He immediately jumped on board, and on 1 August, reopened Lina under new branding and an all-new menu, which includes recognisable dishes, but with a hint of Simon’s amazing ingenuity – the result of which is appetising dishes bursting with flavour.

Under ‘Pizzas’ on the menu, you will have a hard time choosing between the Margherita, Regina, Hawaiian, Puglia, Milano, Sicilian, Patate, and Pepperoni. While a Hawaiian pizza is usually cheese, pineapple and ham, Simon’s version is made from cheese, spiced honey pineapple, and gammon. Likewise, the Patate pizza, which normally consists of cheese, potatoes, and rosemary, is made with smoked Gruberg from Klein River Cheese and pink fir potatoes.

Another one of Simon’s innovative creations on the menu is the sando – a kind of sandwich made from pizza dough which is then filled with toppings. There is the Salsiccia (fennel and chilli pork meatballs, pomodoro, mozzarella and basil), Fungi (marinated mushrooms, creamy feta, wild rocket, walnuts and balsamic reduction), and Caprese (fior di latte, tomato, basil, pesto and balsamic reduction). 

If you are looking for something lighter to eat or want to add something as a side to your pizza or sando, go for the Caesar or Carpaccio Fruta salads. For dessert, choose from an Affogato, Panna Cotta, or Crostata al Cioccolato (chocolate ganache, almond sable, candied walnuts, sea salt, and extra virgin olive oil).

For drinks, opt for one of the local beers or wines such as Bezwill’s American Pale Ale, Bezwill’s Irish Red Ale, Maanschijn’s Brunch Club Blend, or Gabriëlkloof’s Madame Lucy MCC. 

For those feeling more adventurous, Simon has also carefully created six refreshing cocktails: the Cherry & Basil Margarita (cherry syrup, lemon juice, basil, soda and La Tierra Reposado), the Hermanus Mule (rose grapefruit and ginger syrup, mint, soda and La Tierra Blanco), the Overberg Old Fashioned (Bitterlekker, Toor 5 Year Whiskey and orange peel), the Cape G&T (NTU African Spice Gin, tonic, naartjie and rosemary), Polisiekoffie (Espresso, condensed milk, and Ja Nee Fok 5 Year Potstill Brandy), and the Maanschijn Mimosa (blood orange juice and Maanschijn Methode Ancestrale).

Simon sources only the finest quality ingredients as locally as possible, although some do need to be imported from overseas as they are not available in South Africa (such as the flour he uses for the pizza dough). But even with the quality ingredients that he sources, and the time and creativity that goes into creating each dish, the menu is still very affordable and has something for everyone’s taste.

One of Simon’s focuses at both Lina and The Station is minimal waste. “We try to repurpose ingredients, so that we are not throwing away food unnecessarily,” he says, “For example, we make our own cherry cheong (syrup) for the Cherry & Basil Margarita, then use whatever is left from the cherries to make compote for the Panna Cotta.”

The team at Lina is made up of Simon (front page photo, middle), Thembeka Fihle (front page photo, right), Tinashe Dongo (front page photo, left), and Maya Camille. Thembeka also has a small share in Lina.

“Thembeka has been with me at The Station from the start,” says Simon, “She has learnt on the job and worked her way up to be my right hand lady. I think that relationships and motivation are a key part of any workplace, which is why I have given her a small number of shares in Lina. This could create a starting point for her, and a way for her to benefit in a real, concrete way.” Simon strongly believes that it is important for his staff to have room to grow, and strives to create a happy and fulfilling work environment at both of his restaurants.

You will find Lina at Shop 5, The Carriages Centre, 173 Main Road, Hermanus (near Oskars). The eatery is open Monday to Saturday from 12pm to 8pm. Grab a table and a quick bite to eat, or order a takeaway for collection on WhatsApp on 082 690 2873. Follow Lina Pizza Hermanus on Instagram and Facebook for more.

Local singer and songwriter Bianca Le Roux (aka The Bird) has just released her debut album. 

Titled ‘Crossroads’, the album has already been picked up by local radio stations. So far, Bianca has been invited for interviews on Heart FM, Cape Talk, Bush Radio, Coastal FM, MFM Radio, Ubuntu International Online Radio, and Mix FM. These stations have also played some of her singles on air.

‘Crossroads’ features six of Bianca’s original songs which reflect her journey through life’s harshest moments, captured through her soulful voice and heartfelt lyrics. The first single, ‘Bhodi Khaya’ is a powerful testament to resilience and hope.

Bianca’s love for music began in Cape Town, where growing up she would sing at many family celebrations. This passion continued when her family moved to Hermanus in 1996, which naturally led her to join bands during her years at Hermanus High School before matriculating in 2001. In the first few years after school, Bianca joined a musical theatre production company in Cape Town where she honed her craft part time for two years.

Facing setbacks, including two unsuccessful auditions for ‘Idols’, Bianca moved to London in 2008 for a career in event management, but her dedication to music never waned. She returned to Cape Town in 2010 before moving back to Hermanus in 2012, beginning her own successful events management company which has seen her take the lead on many big events that have come to Hermanus including the Walker Bay Outdoor, Walker Bay Pro, Walker Bay 7s, Vine to Valley, and the Brew MTB & Gravel Bike Series.

It wasn’t until the tragic loss of her father in 2014 that Bianca began focusing on writing music and singing again, and channeling her grief into creativity. The song ’35 Full Moons’ is a poignant dedication to her father, Raymond Burt who worked at Hermanus Golf Club for over 10 years, and captures the essence of her memories and moments shared with him.

Bianca’s single ‘Bhodi Khaya’ is inspired by a magical retreat located just outside Hermanus. This special place became a sanctuary for her as she navigated the emotional aftermath of various difficulties that she was facing. The song reflects the rising sun, symbolises new beginnings, and the resilience to face life's harshest truths. It inspires listeners to find hope and strength in their own situations and not to give up.

Turning 40 this year, Bianca has poured her heart and soul into this album. “’Crossroads’ is a testament to the power of creativity as a healing process,” she says, “We should never give up on ourselves – the past is the past, today is a gift, tomorrow is yours to embrace.”

The album features a talented group of musicians including Floris Le Roux (rhythm guitar) and Janke Bossert (backing vocals), Kevin Gibson (drums), Schalk Joubert (bass), Keith Farquharson (keyboard), and Mauritz Lotz (guitar). Produced by Peter Pearlson Records, the album showcases Bianca’s growth as an artist and a person.

‘Crossroads’ is available on all digital platforms including Spotify. Click here to view the full list of music services.

By Elisa Seyboth 

Mammal Research Institute Whale Unit

Collaboration is a key part of our lives. Whether it’s at home, in our local communities, or at work, we achieve more when we join forces. This idea holds true on larger scales as well, including in the field of scientific research. That is something the team from the Mammal Research Institute Whale Unit, University of Pretoria, based in Hermanus, considers when developing their research on whales – national and international collaborations play a key role in their work, bringing together different skills, resources, and viewpoints to tackle complex ecological issues. 

It can be seen as teamwork to put pieces of a puzzle together so scientific questions can be answered. Therefore, engaging with local and national communities, and counting on its support, while also seeking international collaboration and being active in global initiatives, is important for this group of scientists. 

Working together internationally aligns with the fact that whales generally have a broad home range and can be highly migratory. Some of them will perform the longest migrations among mammal animals, although understanding what is happening locally regarding whales and their environment is essential. By teaming up with researchers from other countries, scientists can get a better picture of whale migration patterns, behaviour, connections, and population trends. 

This broader view contributes to the investigation of the whole area used by the whales and can bring new insights for the understanding of what is seen locally, as that can be a response to environmental changes occurring in other areas. For instance, for some whale species, the number of calves born on the coast of South Africa during their breeding season in winter months is related to the amount of food that whales have available in their feeding grounds in Antarctic and sub-Antarctic waters during the previous summers. 

Moreover, international partnerships boost the scientific knowledge and resources available for whale research. Advanced tools and methods, like satellite tagging, acoustic monitoring, and genetic analysis, often require a lot of money and expertise. Working together allows researchers to use these high-tech tools through shared funding and training programs. For example, partnerships with institutions in North America and Europe have helped deploy tracking devices on southern right whales, providing essential information about their migratory routes and feeding areas.

Another important collaboration of the Whale Unit relates to the Whales and Climate Research Program, an international scheme with researchers from South Africa, Australia, Brazil, Chile, Ecuador, and Panama. The focus of this initiative is to better understand how climate change affects humpback whale populations and their ecosystems. This involves studying whale behavior, health, distribution, and migration patterns in relation to changing oceanographic conditions. The program aims to provide data-driven insights to inform conservation strategies and policy-making. 

Aspects of humpback whale ecology being investigated by the locally based researchers include genetic differentiation between individuals using the east and west coasts of South Africa, their sex ratio, diet, body condition, pregnancy rate, abundance, and distribution. 

In addition to the University of Pretoria, two other South African universities are currently part of the Whales and Climate Research Program, namely the University of Cape Town, and Stellenbosch University. That provides different backgrounds for studying various aspects of whales and their environments. In its turn, the collaboration with the foreign universities of the program, in addition to the other benefits previously mentioned, allows the comparison of results obtained in South Africa to what is observed in whale populations in other areas.

To learn more about the international program mentioned, please visit www.whalesandclimate.org. We also invite you to have a look at the MRI Whale Unit’s page on www.up.ac.za/whale-unit to learn more about the whale research activities that have been keeping the Whale Unit’s team busy. 

Hasher Family Wines, in the Hemel-en-Aarde Valley, has introduced a new food and wine series that brings together the oft-separated worlds of fine wine appreciation and family-friendly gatherings. 

The inaugural ‘Family and Fine Wine Feast’ took place recently in the vineyard’s cellar, setting the stage for what promises to be a unique and engaging experience for wine enthusiasts and their children alike. 

Hasher Family Wines, true to its name, places family at the core of its identity. Recognising a gap in the market for events that cater to both adults and children, the winery saw an opportunity to create something truly special. 

"We often find that events are either not adult-friendly or not child-friendly," explains Céline Haspeslagh, co-owner of Hasher Family Wines. "Our goal was to create a relaxed family gathering that combines our passion for fine wine and food with activities that engage the whole family." 

While parents were treated to an exclusive wine tasting led by co-owner Frederik Herten and winemaker Natasha Williams, the original plan was for the younger guests to embark on an educational adventure. Céline was set to guide the children through the vineyards and fynbos, teaching them about the local flora, and foraging for elements to be incorporated into the evening's dinner. However, as is often the case with outdoor events, Mother Nature had other plans. Inclement weather forced a change of plans, but did little to dampen the spirits of the attendees. 

Quick thinking and flexibility from the organisers saw the children's activity shift to an indoor art session. The cosy interior of the winery, complete with a roaring fire, created a warm and inviting atmosphere that complemented the day's activities. 

As evening fell, guests young and old gathered in the cellar for a truly memorable dining experience. Local chef Ricky Broekhoven prepared a sumptuous three-course meal. True to the event's original concept, Ricky incorporated foraged elements into his menu, creating a literal taste of the surrounding landscape. 

The blend of adult-oriented wine appreciation and family-friendly activities was well received. Parents were able to indulge in their passion for fine wine without worrying about childcare, while children were kept engaged and entertained throughout the event. This innovative approach to wine events reflects a growing trend in the industry towards more inclusive experiences that don't sacrifice sophistication. 

Frederik Herten, co-owner and lead of the wine tasting, expressed his satisfaction with the inaugural event: "We've always believed that appreciation for fine wine can be a family affair. This event series allows us to share our passion with the next generation while ensuring that everyone, regardless of age, has a memorable experience." 

The success of the first Family and Fine Wine Feast has set a high bar for future events in the series. Hasher Family Wines is already looking ahead to their spring edition, scheduled for 12 October. With the changing seasons, attendees can expect new wines to taste, fresh local produce for the invited chefs to work with, and hopefully, more cooperative weather for outdoor activities. 

The Family and Fine Wine Feast series demonstrates that fine wine appreciation need not be an exclusively adult domain. It's about creating memories, fostering education, and bringing families together in celebration of good food, fine wine, and the beautiful landscape that makes it all possible. With the success of their inaugural event, Hasher Family Wines has uncorked a promising new chapter in their story, which promises to age as beautifully as the wines they produce.

Women – love yourself

By Dr Heather Blaylock

MBBCh (WITS), FECSM  

“And I said to my body, softly, I want to be your friend” – N Waheed

Women's Month is an ideal time to celebrate not only the achievements of women, but also the importance of fostering a positive body image. 

As women, we are gifted with the unique ability to bring life into the world and the joys and challenges that accompany that. From puberty, pregnancy, and post-menopause, our hormones, oestrogen, and progesterone are fluctuating, changing our bodies and our brains, appearance, and function.

From adolescence to post-menopause, hormones lead to changes in muscle mass, fat mass and distribution. A woman’s acceptance of these changes, and reframing her new roles as positive, empower her in engaging with the world.

Most studies on body-image have been done on young women, as we have previously associated this age with issues, and often in relation to eating disorders and the negative impact of social media portraying unrealistic body norms resulting in more women being dissatisfied with their body appearance. 

Midlife and post-menopause bring with it an anxiety about ageing, and a perception of loss of attractiveness and fitness. Women with a positive body image negotiate these changes more easily and are likely to have health-promoting behaviours.

Psychologist Wasylkiw speaks of self-compassion, kindness and caring towards oneself. Having a positive body image affects our personal relationships as well as our health. Studies show that having a positive body-image makes women more attentive to their health – they have regular check-ups and thus earlier detection of disease, especially regarding screening for breast cancer, cervical and skin cancers, pap smears and skin checks (as prescribed by age, genetics, and exposure).

Love, respect, acceptance and appreciation are noted by psychologist Dr Rachel Andrew to denote body-image. A lack thereof leads to poor self-esteem, anxiety, depression and poor health behaviours. It is clear in the literature that there is a relationship between poor body-image, and anxiety and depression.

Health programmes which promote acceptance of changes, life-style choices and positive body-image, result in less mental health issues, less sexual dysfunction, and less interpersonal relationship struggles. Every new day brings an opportunity for change and to make healthy choices for ourselves.

The body positivity movement has made space for all bodies to be seen as beautiful and not just the conventional stereotype. Women embracing this positive movement encourage others to join. 

Dr Heather Blaylock is a licensed medical practitioner with a special interest in sexual health. She is located at The Real You in the Hemel-en-Aarde Village, Hermanus. 

By Chef Shane Sauvage

La Pentola

Ingredients

Lamb

• 4x 600 g lamb shanks 

• 4 medium peeled carrots 

• 2 garlic cloves, halved, one for each shank 

• 25-30 ml olive oil

• 150 ml red onions, chopped

• 1 clove garlic

• 4ml black pepper, coarsely ground

• 300 ml Napolitana Sauce 

• 300 ml white wine 

• 400 ml Vegetable Stock 

• salt for seasoning 

• 4 sprigs fresh rosemary

Mash

• 1 kg African potatoes 

• 1 litre water 

• 5 ml salt 

• 75 g butter 

• salt for seasoning 

• 1 stalk celery, finely cut

Method

Lamb

Preheat oven at 140° C. Push a carrot into the centre of a lamb shank. Trim the excess carrot. 

Make an incision in the side of the lamb shank and insert half a garlic clove. Repeat with each lamb shank. In an oven-proof pan, on medium heat, add the olive oil and the lamb shanks. 

While frying the lamb, braze them with the oil until they are brown. Remove the lamb. In the same pan, fry the onions, garlic and black pepper. Add the Napolitana Sauce and stir. 

Add the lamb to the pan, add the white wine and Vegetable Stock. Season with salt. Place the rosemary sprigs on top of the shanks, cover with the lid and put into the oven. 

Bake for 3 hours, basting the lamb with the sauce every hour. Remove rosemary sprigs before serving. 

Mash

Peel the potatoes. Place in a pot with boiling water and salt. Cook on a medium heat until soft. Strain the potatoes and place into a dish. 

Add the butter and mash. Add salt to taste. Mix the celery into the mashed potatoes.

A new riding school and equestrian centre has recently opened its doors on Hamilton Russell Vineyards in the Hemel-en-Aarde Valley.

Called Elysium Sport Horses, the centre is owned and run by 23-year-old horse lover and award-winning equestrian competitor Sophia Byleveld, who spent the past few weeks with her family and friends renovating the stables on the farm, and building an arena and new paddocks. Sophia is helped on the farm by stable manager Bethany and groomsman John. 

The current riders at Elysium Sport Horses have been performing very well under Sophia’s guidance, with all of them participating in the regional school league show this last weekend. Follow Elysium Sport Horses on Facebook and Instagram for updates on their results throughout the year.

For more information please email Sophia at elysiumsporthorses@gmail.com. 

Hermanus High School (HHS) faced off against Worcester Gymnasium (WG) in their annual inter-schools for winter sports last week from 5 to 9 August. The summer sport matches, which also fall under inter-schools, took place earlier this year, and comprised of swimming, tennis, golf and cricket. 

The first team trophy for cricket was won by HHS, and the girls hockey trophy was shared between both schools. The sports code trophies for cricket, golf, tennis, and girls hockey were awarded to HHS, with WG winning the boys hockey, rugby, netball, chess, and swimming trophies. The overall winner of inter-schools was WG, who beat HHS by 1 point.

Despite the loss, the Hermies showed amazing gees and sportsmanship, proudly supporting their schoolmates. The two schools will face off again next year at Hermanus High School, who will have a chance to reclaim the inter-schools trophy. 

Victor Hogan (right) and Adrian Swart (left) from the Overberg recently represented South Africa at the Paris Olympics which took place from 26 July to 11 August.

Victor, who went to Overberg High School in Caledon and now lives in Kleinmond, was first to compete on 5 August in the men's discus throw alongside fellow South African Francois Prinsloo. They faced tough competition, battling it out against 30 other top athletes from around the world. Although they gave it their best, unfortunately they did not qualify for the final which was held on 7 August and won by Roje Stona from Jamaica who set a new Olympic record with a distance of 70m.

Adrian, who also attended Overberg High School, was scheduled to compete in the men's 4x400m relay on 9 August but fell ill, taking him out of the competition. His team went on to compete in the finals on 10 August, placing fifth and setting a new national record with a time of 2:58.12. USA won the relay, setting a new Olympic record of 2:54.43.

In an emotional post on Facebook, Adrian thanked everyone for their support leading up to his race. "It wasn't meant to be, but l've learnt a lot from this experience," he posted, "It’s really a hard pill to swallow, but there’s only one way for me to go from here and that's up. 'Dreams delayed are not dreams denied'. I’ll be back in 2025."

Congratulations to both Victor and Adrian.