Local Life officially launches 

The journey of a thousand miles...

There is something special about former boxer Mzi Damesi, and anyone who has met him can attest to this. There is kindness, gentleness and a humility that lie within this talented and revered boxing coach. Above that is his determination to provide opportunities to those that might not otherwise receive them.

Mzi is the founder and head coach of the Overstrand Whale Boxing Club (OWBC) which he started 12 years ago. He set up a small room in Zwelihle which he used as a training facility, and where the cold winter air would make its way through the broken windows. With nothing more than old, damaged, punching bags for training, his boxers poured their hearts and souls into training – honoured to be learning under the guidance of skilled Mzi.

While OWBC regularly did exceptionally well in tournaments, bringing home numerous medals and making a name for themselves, behind the scenes accomplishing those feats was much more challenging. Mzi and his boxers regularly had to hitchhike to tournaments and in one instance even undertook a three-day walk with nights spent sleeping on the pavement. Proper nutrition was an issue but despite the struggles, the club’s medals kept coming.

Eventually the Overstrand community stepped in to help with the improvement of OWBC’s boxing facility and 3 shipping containers were donated. This new training facility finally provided the space that was much needed but the challenges continued – lack of food, lack of equipment and lack of funds for travel expenses and entry fees. Not once did Mzi or his boxers believe that they wouldn't find a way through.

Little is known about the person who has been instrumental in helping OWBC reach the point it is at today. Her name is Carole Dods and in every reference to OWBC she has requested that her name not be mentioned. She has always wanted the focus to be about the commitment and character of the boxers and Mzi.

Carole’s role however can not be understated enough. At a time when it seemed impossible that OWBC would be able to get the equipment they needed  – boxing boots, gloves, Carole began to create awareness about the club and their achievements, and appealed to the community. She worked tirelessly alongside Mzi, determined to provide the boxers with what they deserved.

And finally in 2019, while OWBC were showcasing themselves at the Hermanus Country Market, what seemed would only ever be a dream, started to become a reality. The EMS Foundation, having seen the inspiring work being done by Mzi, and his unfailing commitment to providing youth with a path to follow their dreams, approached him with a desire to help.

Little did Mzi or Carole know what the end result would be. On Human Rights Day, dignitaries and guests watched as Mzi took a spade and broke ground signifying the start of the building of the new boxing club – a R4.2 million boxing facility sponsored by the EMS Foundation which now stands proudly at the Hermanus Waldorf School Grounds. 

While the building of the facility was underway, Mzi’s boxers continued to prove their worth with several of them fighting at the South African National Boxing Championships, and with Mzi’s nephew (and local hero) Siphamandla Damesi winning gold for the sixth time. He has since been selected for Team South Africa, and Mzi recently learned that he has been selected as coach.

The new boxing club was officially opened on 25 November and speakers included Hermanus Waldorf School headmaster Bertus van Zyl, EMS Foundation founder and patron Elizabeth Steyn, Overstrand Municipality Manager of Sports, Recreation & Culture Ayanda Stali, Deputy Mayor of the Overstrand Lindile Ntsabo, and Executive Director of the EMS Foundation Michele Pickovern. Also in attendance were Wells Boxing (WB) coaches Graham Kelly and Andrew Lovell who, with several of the WB boxers, had travelled from Somerset in the UK to attend the opening. 

WB formed a relationship with Mzi after seeing footage of OWBC fighters and realised the struggles which OWBC faced in meeting the basic needs of their boxers. Recognising the passion and the talent that the boxers displayed, WB set about fundraising and helped to provide some much needed equipment for OWBC. The deeply respectful and caring relationship that has formed between the two clubs is tangible.

Mzi then took to the podium to say a few words and was welcomed with a standing ovation. His gaze immediately focused on Carole, and an emotional Mzi asked her to join him at the podium where he thanked her for her vital role in ensuring the success of OWBC.

In extending his thanks to the EMS Foundation, Mzi’s words were deeply felt by all, “I don't have gold or silver to show you my appreciation, but from my heart I thank you."

The proverb, “It takes a village to raise a child’, is believed to be rooted in African culture. The birth of the Overstrand Whale Boxing Club made Mzi a father overnight to the many children that have a dream for a future in boxing, for hopes of opportunity. Mzi fought for the club for over a decade without faltering despite the obstacles he had to overcome. OWBC, this ‘baby’ of his, has finally received that which it has long deserved – a starting place for future boxers, a place of hope.

It is now time for the Overstrand community to be the village that helps to raise this child.  

To find out more about Overstrand Whale Boxing Club, or how you can get involved, please contact them on 083 456 3337 or via email at overstrandboxing@gmail.com.

A legacy of martial arts

Whether you know him as Detective van Romburgh or Shihan Ruehan, not many people know about his remarkable achievements in the world of martial arts. 

Ruehan van Romburgh is the owner of Legacy Martial Arts Academy (Legacy), a Hermanus based club that has consistently proven themselves to be one of the best. 

Ruehan's introduction to martial arts came by way of his father, Bertus, who trained under South African martial arts icon Hanshi Eddie Cave. Eddie introduced kickboxing as a sport in SA after bringing the concept back from the USA, and Bertus, who started karate in 1964, helped to pioneer its development.

In 1989, when Ruehan was 3-years-old, Bertus moved his family from Pretoria to Hermanus and started a martial arts club – Karate and Kickboxing Academy – and it was here that Ruehan began his martial arts journey. Bertus gave classes at the Sandbaai Hall but later renovated his own property to include the addition of a dojo. Bertus also had clubs in Hawston, Gansbaai, Mount Pleasant, Caledon, Kleinmond and Tesselaarsdal.

After completing his matric, Ruehan joined the South African Police Service and was stationed in Somerset West but still travelled to Hermanus to help his father give martial arts classes. Some time later Bertus became ill and Ruehan was transferred back to Hermanus, and in 2009 Bertus gave the club to Ruehan to take over. Ruehan decided to rebrand the club to ‘Hermanus Martial Arts Academy’.

Ruehan continued to train students from his father’s property but when his mother passed away five years later, Bertus decided to sell the house and the club operated from Amana for a year before moving to the 1st Hermanus Scout Group hall. In a final name change for the club, Ruehan, with his family history in martial arts, settled on the perfect name – Legacy Martial Arts Academy. In 2021, Ruehan built a small dojo at the back of his property and Legacy found its home. 

Ruehan is the president of Overberg Kickboxing and currently has seven black belts, holding the title of ‘Shihan’. He will need another six years of training before he can qualify for his 8th dan. In 2015, Ruehan achieved a world title at the US Open – the biggest kickboxing competition in the world, which was held in Orlando, Florida, and hosted by the International Sport Karate Association (‘sport karate’ was the name previously used for kickboxing).

In 2017 Ruehan received three more world titles, followed by one in 2019. In the same year, one of his fellow fighters and Legacy student, Zaanru Fraser, achieved three world titles in the brown belt division.

In October of this year, Ruehan and Zaanru (both from Hermanus), and five other fighters represented South Africa at the World Combat Games in Riyadh, Saudi Arabia – an esteemed, invitation-only olympic event.

The event featured 16 different combat sports from boxing to karate, with Ruehan and Zaanru competing in kickboxing. Unfortunately, unlucky opponent draws saw both of them face the reigning world champions in their divisions in the quarterfinals. Ruehan placed 6th at the World Combat Games and Zaanru placed 7th.

The following month Legacy was honoured at the Western Cape Sports Awards where they received the Recreational Body of the Year award.

Legacy has approximately 80 students who train with the club in various disciplines including Goju karate which is taught at either beginner or intermediate/advanced level. Kickboxing is taught as per the styles of The World Association of Kickboxing Organisations (WAKO). 

Most recently, Legacy competed in the South African Regional Championship which was held at the Moffat Hall on 11 November. Of the 35 Legacy fighters that competed, 29 made it through to provincials which will be held in Cape Town in March 2024. From there, five district kickboxing presidents and the Western Cape Kickboxing president will select the team that will represent the Western Cape at nationals.

Ruehan is selective about the other tournaments that they are invited to, and usually only attends those that don’t require a lot of travel as the costs of fuel and accommodation are often unaffordable. Finding sponsors for his students has also been challenging as martial arts is not yet seen as a mainstream sport in South Africa. And without sponsorships fighters aren’t given the exposure and recognition that they need to further themselves in their chosen discipline. International exposure is what students need.

Ruehan would love to expand his premises to accommodate a larger training area. He runs a development program from the academy for the students that can't afford classes, and due to the crime, gender-based violence and child neglect in Hermanus, Ruehan is extremely passionate about the development of youth. 

Ruehan has students of all ages and says that Cobra Kai – a martial arts comedy-drama television series, saw many new, excited children wanting lessons. Depending on their body type and other factors, some children are suited to karate and some to kickboxing, and Ruehan helps them find their niche.

In between being a martial arts teacher and a detective, Ruehan, along with his incredibly supportive wife Ingrid is also a parent to two children, with another daughter due to be born in January 2024. Ruehan’s oldest daughter (11) has her national colours in point fighting, a form of kickboxing.

Ruehan also teaches anti-bullying classes to kids in one of the creches in Mount Pleasant and has started a new project doing kickboxing and karate classes with children from the Pebbles Project. Community involvement is one of Ruehan’s passions. Ruehan says, “Through martial arts, by building character, we can empower the next generation of leaders.” 

Ruehan expressed his joy for Mzi Damesi, coach of the Overstrand Whale Boxing Club, who, after years of struggling to keep his boxing club running, received assistance from the EMS Foundation, and was finally able to provide his boxers with the facilities and platform that they deserved in order to help them advance in their sport.

No matter how talented or committed someone is, without opportunity there is only so much that can be achieved. Ruehan is, and will continue, giving his all to his fighters.

To find out more about Legacy Martial Arts Academy you can contact Ruehan on 078 621 4054. For further information about WAKO kickboxing visit www.wako.sport. Visit www.ogkk.jp for more information about the history of karate in Okinawa, Japan.

Understanding belts and titles

Contrary to popular belief, a black belt is not the highest rank in karate. The black belt was designed to show competence in martial arts, not mastery of it. It is the first step in a series of ‘dans’ (degrees) that are obtained through years of commitment, training and martial arts proficiency. 

When a fighter reaches a certain degree, they are able to become instructors, and in later degrees can have other black belt fighters working under them. Dans are numbered from 1 to 10 with the 10th dan being awarded as a lifetime achievement for karate.  

There is a minimum requirement of age and minimum years of training for each dan of black belt. For example, the 3rd dan requires two years of training at a 2nd dan rank before fighters will be considered. For the 4th dan, three years at the 3rd rank are necessary. This continues until the 10th dan which requires 9 years training at a 9th dan rank.

Martial arts instructors are also given titles depending on their degrees, with ‘Sensei’ (meaning teacher) being the one most people are familiar with. An expert or senior instructor will be given the honorific title ‘Shihan’ which can be translated as ‘master instructor’. The title given to an even more experienced and senior fighter is ‘Hanshi’. Martial artists receiving this title are usually over 70 years old.

By Jenny Parsons

South Africa’s national bird, the blue crane or paradise crane (Grus paradisea), is a symbol of pride and conservation in our country. Considered the world’s most range-restricted crane species, it is near endemic to South Africa, where 99% of the global population occurs. 

Most of the South African population is found in the agricultural landscape of the fynbos of the Western Cape, with more than half of them living in the Overberg. Blue cranes have adapted to these transformed habitats, and we are privileged to observe them year-round in the surrounding wheatlands and renosterveld areas.

These large and elegant birds, which reach up to 1.2 metres, are easily identifiable. Appearing greyish at distance, they are actually blue-grey in colour with a white patch on top of their heads, which are disproportionately larger than their thin necks. Their characteristic long, black underwing feathers extend like a tail almost to the ground. 

Their voice is loud and guttural, typical of crane-like honking. Once you have heard it you won’t forget the call. They eat seeds, roots, bulbs, shoots, and insects. Crops such as wheat and lucerne are forage grounds, and one can often see them feeding from the livestock troughs in the Overberg, which has led to human-wildlife conflict with farmers.

Blue cranes mate for life and despite being very social animals are territorial solitary breeders. They nest in secluded areas on bare ground, and occasionally in wetlands with short vegetation. In the Overberg, the birds are typically found nesting in pastures, however most nests are close to natural fynbos vegetation as this provides some cover for the chicks before they fledge. Breeding time in the Western Cape is in the dry season and chicks can be observed from November onwards. After breeding, these birds become very social and congregate in large flocks, roosting communally. Sadly, the chicks often die during the first year as they are vulnerable to many threats. 

These birds are currently under huge pressure and their conservation status is marked as ‘vulnerable’ on the International Union for Conservation of Nature red list. According to the Endangered Wildlife Trust (EWT), there are only around 25 000 blue cranes left in South Africa. In 1996, there appeared to be an increase in the population in the Western Cape, but since 2010 there has been a decline in numbers for reasons unknown and the conservation status may need a revision. Threats include habitat destruction (such as farming, mining, and degradation), poisoning, illegal animal trade, and power lines where birds are injured or killed, or electrocuted on pylons.

Future activities that could pose significant threats to our national bird include wind farms, mining in the Overberg, fracking, and climate change. Unfortunately, global crane populations across the different species have plummeted in the face of habitat change and loss. Ten of the world’s 15 crane species are already threatened and these declines are evident in all of Africa’s crane species.

Driving along the Swartrivier Road towards Gabriëlskloof Wine Estate on the N2, these regal birds are frequently seen either in flocks or in pairs, depending on the season. This time of year, one can be lucky enough to see the young chicks with their proud parents standing tall in the stubble of the wheatfields which have now turned brown and dry.

The blue crane’s falling numbers sparked the launch of the Overberg Crane Group in the 1990s. Working in partnership with the Overberg Renosterveld Conservation Trust, the Overberg Crane Group protects our region’s blue cranes and other threatened big birds. To get involved or for more information visit www.bluecrane.org.za.

As we enter the summer months it is important to keep a close eye on your dogs and regularly check them for signs of embedded foxtails.

Foxtails, which may also be generally referred to as grass seeds by your vet, are a weed-type grass that flourish in the summer months. They have a hardened tip with barbs pointing in the opposite direction. In nature this works well for the foxtail as the shape of the seed allows it to dig into the soil. But if your dog comes into contact with a foxtail, there could be potentially serious consequences.

Foxtails are found in many areas including hiking trails and grassy fields, and anywhere else where grass is able to grow uncontrolled. In warm weather the foxtail dries out and can easily come into contact with your dog where it begins the burrowing process. The sharp front tip of the foxtail, that is so well designed for seed dispersal, enters the dog’s body either through the skin or an orifice, and the hooked barb stops it from coming back out. And as foxtails can not be broken down by the body, a number of problems can ensue.

Areas to which the foxtail commonly attaches itself are the eyelids, ears, nostrils, mouth, paw pads, armpits and groin. Should foxtails burrow through the skin they can find their way to the spine, chest and stomach, and introduce bacteria. Additionally foxtails can migrate to your dog’s brain or even be inhaled into their lungs, and urgent treatment is required.

To reduce the risk of harm from foxtails, pet owners should check their dog’s fur frequently, and consider trimming the coat of longer-haired dogs during the summer months. Look for, and remove, foxtails from your garden. Keep your dogs on a short leash when you take them for an outdoor walk or hike, and check their fur, paws and face carefully when you return. Don’t forget to check their mouth, gums, nostrils, eyes and ears.

Should you spot a foxtail on your dog and can easily remove it, do so using tweezers. If there is a risk of being unable to remove all of it completely, or if the foxtail is in a body cavity, then take your dog to the vet who will perform the removal ensuring that no part of the foxtail is left behind.

There may be instances where despite their best efforts, owners are unaware that their dogs have been embedded with foxtails. Keep an eye open for the initial common symptoms: pawing at the face, shaking the ears, sneezing, bloody discharge from the nose, an eye that is swollen shut or has a sticky discharge, and excessive licking of an area of the body. Additional signs include tenderness, inflammation, lethargy, difficulty in eating or a refusal to eat, and abscesses, as well as a bad odour coming from the dogs nose, ears or mouth. These symptoms could also be indicative of other types of diseases so it is important for your vet to investigate further if a seed is not visible. In some instances surgical removal of embedded foxtails is required. 

An authentic farm experience in Stanford

Nestled alongside the Klein River on Wortelgat Road in Stanford lies the picturesque River Gate Guest Farm. Owned and run by Sandra and Vaughn Cumming and their children, the guest farm promises visitors a welcome break from the hustle and bustle of city life, without sacrificing modern comforts. 

Sandra, Vaughan and their four children – Bianca Inggs who works in admin and guest relations; Chanel van Dyk, a Silwood-trained chef, Mitchell Cumming who helps his dad with cattle farming); and Cameron Inggs who manages White Water Farm – moved to Stanford from KwaZulu-Natal in March 2020, after selling their packaging business and purchasing White Water Farm in Stanford, and the River Gate Guest Farm property. 

River Gate was completely overhauled and converted from a working farm into beautiful self-catering accommodation using the existing cottages on the property. The farm can now sleep up to 22 people and each cottage is equipped with a kitchen, cosy living area and braai facilities. For an added touch of relaxation, each unit also boasts its own wood-fired hot tub – perfect for unwinding on a weekend getaway. In the morning enjoy a delicious breakfast basket with locally sourced items created at the farm’s restaurant, The Barn. 

For those wanting to remain on the farm during their stay, a Charcuterie Board, Pasta Basket, or Braai Basket with all the raw ingredients required to create a delicious meal can be pre-ordered for lunch or dinner.

The farm is home to a variety of animals including donkeys, alpacas, geese, turkeys, and goats which are free to roam the property and which guests are welcome to greet. The farm also has 850 free range chickens whose non-GMO eggs are used in The Barn’s meals and sold to consumers in the gift shop as well as in local stores, and in Cape Town by Eggcellent Eggs.  

Each cottage is tastefully decorated with a different theme, and a range of antique furniture and gates collected by Sandra over the years can be found in the different units and the farm’s fully licensed restaurant, which is open on Friday and Saturday from 10:00 – 15:00 for lunch. Once a month they also host a themed pop-up lunch.

While you are there, be sure to explore the farm’s beautiful gardens which were designed by renowned landscape artist Franchesca Watson. Here, nature lovers can walk amongst meticulously cultivated flowerbeds, flourishing orchards, and bountiful vegetable gardens, which supply organic produce for the restaurant. A large pond in the centre with a fountain provides a calming background sound for those enjoying a meal outside.

River Gate Guest Farm will be hosting their first-ever Christmas Market on 17 December from 10:00 to late, which will showcase unique hand-crafted gifts, décor, and delicious holiday-inspired food from over 45 vendors. Taste wines, beers and gins, and browse beautiful holiday clothes, Christmas decorations, hand painted stationery, jewellery, ceramics, home décor and more while listening to live music by two fantastic musicians. You are welcome to bring chairs or blankets and spend the day relaxing at the farm.

The farm is available for private events such as weddings, birthdays, baby showers, and book launches with catering options available on request. Due to the free-roaming animals on the farm, dogs are not allowed. For more information visit www.rivergatefarm.co.za or call 064 785 7454.

A symphony of flavour in every sip

Coffee roasting is a blend of science and art that transforms the seeds from the fruit of a coffee plant into the aromatic and flavourful beans we use to brew coffee. Factors such as time, temperature, the beans’ origin, variety, and processing methods all contribute to the unique characteristics of the finished product. 

Javaholic Johannes van der Merwe, owner of Active Zone in Kleinmond, recently launched his own brand of coffee in the Overstrand called Buck & Bean Coffee after spending years researching and months carefully perfecting his own signature blends. The coffee is available in a dark roast and medium roast (either ground or as beans) and can be purchased from Eastcliff Spar Hermanus, Sasol Petrol Station in Kleinmond, OK Kleinmond, and The Deli in Betty’s Bay in 250 gram or 1 kilogram bags. 

During hard lockdown in 2020, Johannes was forced to close the gym for five months, and he and his wife Odette began looking for other things to do. As someone who loves a good cuppa, Johannes thought of coffee roasting and began to read articles, watch videos about the process from start to finish, and sample different kinds of coffee.

The idea was always put on the backburner until just over a year ago when his daughter was born. “I had a complete mind shift,” says Johannes, “Her birth motivated me to finally start my coffee roasting business so that I have something I can leave to her when she is older.”

Johannes and Odette set about trying to find a good second-hand roasting machine and after finding one, drove hours to test it and fetch it. “I burnt the first batch. Badly,” he says, “It doesn’t matter how many videos you watch or instructions you read, you are going to burn the beans the first time until you figure out your machine.” 

Johannes makes use of Brazilian, Colombian, Ethiopian and Vietnamese beans and spent almost four months creating a blend that he was happy with: “I wanted the natural taste of the bean to come through,” he says, “Something that would make people want more and not leave a bad taste in your mouth.”

Once he had perfected the blends, Johannes enlisted the help of a friend to design the logo and the elegant packaging for the coffee, which is plain black with their unique logo in gold on the front for their dark roast, and in silver on their medium roast. Before making it available to purchase, Johannes handed out sample bags to his clients at the gym and received excellent feedback.

“I have never made a cup of coffee that my wife liked,” says Johannes, “She would always drink half of it and leave the rest. I realised that it was not necessarily me, but perhaps the coffee we were using. If I make her a cup of my own brand of coffee, she will drink all of it.”

Johannes is currently working on a new blend which he is hoping to introduce next year. For information and updates follow Buck & Bean Coffee on Facebook and Instagram. If you are interested in becoming a stockist of his coffee email info@buckandbean.co.za.

Blend a longstanding friendship with a successful business concept and voila, Eat like a Local Hermanus is served!

The founder of Eat like a Local Food Tours in Cape Town is qualified chef and tour guide, Rupesh Kassen, who offers a variety of curated food tours in the town centre and Bo-Kaap. On these bespoke food and drink experiences Rupesh and his team of expert guides share their love of the vibrant and flavourful culinary culture of Cape Town with locals and visitors alike. 

Enter Susan Mann, whose friendship with Rupesh has now grown into a business partnership with the launch of Eat like a Local Hermanus. Susan’s extended stay in Hermanus during the pandemic led to the permanent relocation to the holiday town of her childhood. “I fell in love with the place and its people and simply couldn’t leave!” she says.

Having been involved in the food and hospitality industry for most of her adult life, Susan spent 10 years working with organic vegetables in the UK – an experience that developed her interest in, and deep appreciation for sustainability and where our food comes from. This passion of hers makes Susan the ideal person to lead Eat like a Local Hermanus, which takes guests on a walking, talking, tasting, exploring experience to discover the hidden gems of the Hermanus foodie scene.

The tours are designed to give guests an insider’s view of where the best spots are that often only the locals know about, those little deli’s, eateries and coffee shops where local chefs and artisans are plying their trade and offer an authentic experience of Hermanus’s culinary character. Visitors are introduced to new places, dishes, and drinks with the hope that it will give them ‘the lay of the land’ and enable them to find their own way back to their favourite spots afterwards.  

Eat like a Local Hermanus is not only about the lesser-known eateries but also about the lesser-known tastes. The first stop on the tour – Onshore Eatery – is a case in point. Chef patron Rickey Broekhoven is well known in the Overstrand. His pasteis de nata is a Hermanus staple, and Bertus Basson has interviewed Rickey on TV for his superb sourdough breads. But did you know that Onshore serves the organic Lowerland Famieliemeel (delivered monthly from Prieska) as a steamed breakfast porridge surrounded by a flowy treacle? If ever there was comfort food, this is it!

From there it’s a short walk to Mikro Coffee Co in Aberdeen Street for coffee cupping. This is where Wihan and Lise Brink roast small-batch coffee beans and prepare brews from beans sourced from around the world, directly from the farmers. Think wine tasting but with coffee!  The final serving in the cupping cast is a chilled dirty latte which is totally moreish.  

Cross the road and enter Hame, the address of the ultimate croissant. Hame is foodpreneur Emilia Knight’s beautifully curated space where good food and fine drinks – especially whisky – reign supreme. Emilia’s fabulous croissants (marmite and cheese, orange and almond, Turkish Delight and pistachio) will soon be available for take-away from a small bakery she’s opening at the side of the restaurant.

After a delectable croissant tasting, the next stop is Fabio Lenci’s Italian deli, Dal-Italia, to admire the vast number of imported produce, as well as award-winning local cheeses from Stanford. Surrounded by the intoxicating aromas of freshly-prepared pasta dishes, cheeses, charcuterie and other culinary delights against a background of Italian music, you immediately feel as if you’ve stepped into little Italy. 

Giving the taste buds a bit of a rest, the tour continues with a stroll through Chilli Pepper, which offers a feast for the eyes instead. The same goes for paying a visit to appreciate the stacked shelves of South African wine in Wine & Co before making your way through Walker Bay Modern Art Gallery and exiting onto Main Road to continue down to the Cliff Path above the Old Harbour.

The tour then descends down to Perlemoen. Sitting on the deck perched on the rocks, close to where the waves break in the Old Harbour, you are transported to days gone by when fishing boats delivered their catch and the fresh fish was sold right where delicate dishes of perlemoen (abalone) are now prepared and served to guests. Paired with Sauvignon Blanc from Hemel-en-Aarde, this tasting of perlemoen prepared three ways is a highlight, showing off a truly local delicacy in one of the most romantic settings in Hermanus. Definitely worth every step down, and up!

But wait, it’s not over yet… next up is a food and wine pairing at Pear Tree, with three wines from Walker Bay served with three of Chef Petri Hendriksz’s innovative small plates. Sushi calamari, pulled chicken taco, and marinated steak are each matched with a generous tasting of Chenin Blanc, Pinot Noir and Shiraz. 

This is the second last stop and one can hardly think of consuming another morsel. That is until Susan guides the group to You Scream Ice Cream in Harbour Road where the brother and sister team produces a variety of artisanal, additive-free ice creams produced onsite.

With a total of six tasting stops, this three and a half hour tour will transport you straight to foodie heaven. Not all tours are identical and can be adjusted to cater for special groups or families, and dietary requirements. Visit www.eatlikealocal.co.za for more information or contact Susan at susan@eatlikealocal.co.za or via WhatsApp on 078 239 9512.

Keeping it in the family 

Tucked away in The Courtyard in Harbour Road, Hermanus, is a special family-owned gallery featuring the paintings and sculptures of talented father and son team, Nic and Armand van Rensburg. The duo work closely together trading ideas and pushing each other creatively to produce stunning resin and bronze sculptures of South African wildlife, figures, and faces; as well as breathtaking paintings of landscapes and scenery.

Nic, who is a completely self-taught artist, has a longstanding passion for the fauna and flora of South Africa. He discovered a new way (besides painting) to bring his love for nature to life while in the defence force in 1980, where he became involved in the sculpture department. 

Fifteen years later while working for Santam, Nic opened a small gallery to display his work and quickly realised that he wanted to become a full-time artist. In 1996, he opened the Wildlife Art Studio in Nelspruit. 

In 2000, Nic’s youngest son, Armand was born. Armand took an interest in art at a very young age and would often sit and paint at his own easel next to his dad. He quickly developed Nic’s love for nature, and growing up the two would often visit the Kruger National Park for inspiration to create “authentic, artistic representations of wildlife”.

When Armand was 13, Nic began sculpting more frequently, still focusing on wildlife as his muse. Armand, who was eager to learn, started to take lessons from Nic and at the age of 14 sculpted his first running cheetah. They cast 20 in bronze and distributed them to the local game lodges, where they sold out in less than four months.

In 2017, Armand’s art really took off and he created his first big sculpture while in his matric year in 2018. Supported by his parents and sharing his father’s work ethic, Armand decided to pursue a lifelong sculpting career, bringing his own styles and ideas to the table, which now include sculptures of the human figure and faces. 

Two years later when hard lockdown hit, the Van Rensburgs were forced to give careful thought to their situation in Nelspruit. They searched different areas in the Western Cape for the right space to open a gallery and in October 2021, after finding the premises in The Courtyard, they made the move to Hermanus. Today, Armand focuses mainly on sculpting figures and profiles. Nic shares his time between sculpting wildlife and painting local landscapes, farm scenes, wildlife, and sunsets. “The best feeling in the world is creating art, and then seeing the joy that your art brings to other people”, says Armand. 

For Armand, Nic, and his wife Ria (who manages the gallery), the most important thing for them is to build relationships with their clients. This is why both artists often spend time in the gallery when they are not painting or sculpting. “Selling is a feeling,” says Armand, “People like to meet the artists they are buying from.” Energetic people-person and interior decorator Ria is often in the gallery and has a lot of insight into the artworks if visitors have questions about the pieces. Both Armand and Nic also rely on her invaluable input on their paintings and sculptures.

The Van Rensburg Gallery is open from Tuesday to Friday from 10:00 – 17:00, and Saturday and Sunday from 10:00 – 14:00. For more information visit www.wildlifeartstudio.com. Both Nic and Armand are working on bigger pieces so be sure to stop in and have a look.

In a world where almost everything is mass-produced, consumers are increasingly seeking products with a personal touch, and are making ethical considerations. Handmade leather accessories stand out as a symbol of quality and craftsmanship. 

Bovine Leather, located in Hermanus, is a micro-manufacturer of premium leather bags, purses, and wallets. Owned by Jamie Savage and Richnard Marais since July 2022, the quality accessories are expertly stitched and lovingly crafted from 100% natural bovine leather by two gifted craftsmen at their shop in Aberdeen Street. “Our team also includes an incredible production and sales manager,” says Jamie, “Our team is amazing, we cannot live without them!”

Since its inception five years ago, Bovine Leather has sourced their cow hides from South African tanneries and have taken every step to ensure quality and sustainability when selecting suppliers. They use only leather that is a byproduct of the meat industry thus recycling what would have been a potentially wasted material. Because of this, the hides feature unique, natural markings and imperfections, and may vary in colour as the leather is also left untreated.

Bovine Leather makes use of a variety of leather types in their designs, and each is carefully selected to suit the needs of each product. Two of their most loved leathers include aniline effect leather and aniline buffed leather. 

Aniline refers to the most natural looking leather with the unique surface characteristics of the hide remaining visible. Effect leather is buffed and coated in oil, then burned through an ironing press to achieve a beautiful natural finish. The oil softens the leather from the inside out, creating a two-tone appearance. Buffed leather is defined by its soft, velvet feel, despite being one of their toughest hides. In this process, the top surface is removed by abrasion to create a nap finish.

Bovine Leather offers laser engraved personalisation on their accessories, making them ideal gifts for birthdays, weddings, and anniversaries. Using your own design or wording, they “burn” the leather to leave a permanent mark on the surface. Designs that have clean lines with no shading, and fonts with well-spaced and easy to read letters, come out best.

Bovine Leather’s accessories are available at the Hermanus Country Market, online at www.bovineleather.co.za, or at their shop in the Aberdeen Centre in Aberdeen Street, Hermanus. All their leather accessories are eligible for delivery across South Africa. For more information follow them on Facebook or email hello@bovineleather.co.za.

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.