Edition one of Local Life came out on 14 November 2023, and long before any other content was planned for our first edition, we knew who we wanted on the front cover – Mardee Cita. And so, under the headline 'The Happy Hatter of Hermanus', we wrote an article giving a bit of background into this remarkable young man's life. 

Now, almost a year since the first edition of Local Life, and as we bring you the 20th, we are thrilled to announce that Mardee has joined the Local Life team. Mardee will be helping Taylum with the task of sales. His happiness, kindness and positivity are infectious, and above all he embodies the true meaning of community – a perfect fit for Local Life.

Mardee is a local artist whose interest in art began at a young age. He struggled to garner support in following his dreams as his career in art wasn’t taken seriously by some of his family members who imagined him living the life of a struggling artist and instead encouraged him to focus on a different career path. But Mardee, determined and committed, worked hard, teaching himself different techniques in a variety of mediums. 

Mardee moved to Hermanus in 2019 after a family friend saw some of his art and invited him to come and stay in Hermanus where “art is alive”. Mardee was introduced to William Ntebe who was running the Zwelihle Youth Café and was invited to display his art there.

Through the Youth Café, Mardee met local sculptor and ceramicist, Andrée Bonthuys, who bought him clay, and taught him sculpting and ceramic techniques. Eager to expand his knowledge of art, Mardee enthusiastically accepted every invitation to be a part of the Overstrand art world, even working for the FynArts organisers, who would often hire him to serve drinks at exhibition openings.

Susan Roberts, owner of Lilly Rose, was impressed by Mardee’s joyful attitude and his beautiful ceramics and she quickly started promoting him 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.

Never one to sit still, Mardee again decided to try something new: painting hats. At the next FynArts exhibition opening, Mardee proudly donned his new hat which drew the attention of Hermanus residents Lillian and Charles Ellis. In 2020, Lillian and Charles helped Mardee launch Mardee Africa Hats. Before long Mardee’s hats were available at Intethe Art Gallery, the FynArts Gallery and Ficks Restaurant. 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 hats and other artworks have found homes all over the world, from India to New Zealand, and along with the hats, visitors return home with the wonderful memory of meeting Mardee who leaves a lasting impression on everyone. 

Welcome Mardee, and thank you for joining us. We are thrilled and proud to have you on board. 

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.

Matrics walk the red carpet 

Hermanus High School and Curro Hermanus High School held their matric farewells on the 19th and 20th of September respectively. The Grade 12 learners were dressed to impress and visibly excited, with family, friends, and their peers waiting to welcome them at the venues.

Hermanus High hosted their dance in the gymnasium, which had been transformed. Candles adorned each table and black draping was hung across the walls and ceiling, giving the illusion of being in another place altogether. Curro's dance was hosted at Bona Dea in the Hemel-en-Aarde Valley in the venue's stunning function hall. Fairy lights hung from the ceiling, and tables were beautifully decorated. The matrics from both schools enjoyed a delicious meal before heading to the dance floor to dance the night away with their friends.

We wish all the Grade 12 learners in the Overstrand good luck as they approach their final exams next term.

World’s longest zipline opens near Caledon 

After several years of dreaming and planning, the world’s longest zipline has opened to the public. Known as K3 SA Forest Adventures Caledon, this incredible attraction spans 3.2 kilometres and promises to be a thrilling adventure for all who visit. 

The K3 zipline is built on private land roughly 5 kilometres from Caledon near the N2. Hermanus local Clinton Lerm, owner of SA Forest Adventures, envisioned this record-breaking zipline in 2016. "I spent two years searching for suitable sites all over South Africa,” he says, “The location had to be both logistically practical and easily accessible. 

“We decided to build the zipline just outside Caledon – which has always been close to our hearts –  because we already have a branch near Caledon Hotel & Spa. It's also conveniently close to Cape Town, making it easily accessible for both tourists and locals who want to tick this experience off their bucket list."

Thinking back, Clinton recalls the moment he decided on the exact location. "One day, I drove past the mountain from where the zipline starts and saw towers on top, indicating that a road had already been built to the summit,” he says, “I later rode up with a farmer and immediately knew this was the perfect spot for the world's longest zipline."

Earlier this year in May, the cables and equipment for tensioning the cable were unloaded and a guide cable was pulled up using a helicopter. Since then, the main cables have been installed, which was followed by rigorous tests to ensure that everything was one hundred percent before opening to the public. 

"The zipline industry has evolved significantly in recent years. I was one of the authors who, after ten years, accepted the white paper for the installation and safety of ziplines in South Africa,” says Clinton, “All our ziplines comply with this legislation, ensuring safety is always our top priority. Even though we can inspect our own ziplines, we also bring in external third-party inspectors to ensure they meet all safety requirements."

Clinton has also prioritized supporting local manufacturers, with 90 percent of the zipline's materials being produced in South Africa. "It cost us more than importing from China, but we wanted to support local businesses. That's why all our staff members at K3 are also from the Caledon area," add Clinton proudly.

To maintain their world record, Lerm and his team are now planning to open a 5-kilometre zipline in a few years. "We will start phase two in about a year or two. We want to remain the longest zipline in the world," he says.

In the near future, SA Forest Adventures will also market other activities, such as quad biking, from this location. Additionally, a coffee shop will soon open its doors on the premises.

Bookings for the K3 zipline can be made here. Keep an eye on their Facebook page for more photos and updates 

A pairing that celebrates biodiversity  

Creation Wines is connecting with nature and celebrating the biodiversity of our region with their latest food and wine pairing menu which consists of five courses made with fresh, locally sourced ingredients. 

The pairing menu has been developed by their talented chefs and is inspired by Creation’s award-winning range of cool-climate wines. Flavour harmony and regional compatibility create a pairing menu to tantalise the palate.

The welcome course, curry green gean cos lettuce taco, is paired with Creation’s Rosé – a delicate, big berry bouquet wine with spice and turkish delight.

Chapter 1 of the experience is the cucumber and celery gazpacho with wild garlic. This delightful course is light and fresh and is paired with the Creation Sauvignon Blanc which has aromas of elderflower, papaya, cassis, passion fruit and kumquat.

Chapter 2 introduces the Creation Reserve Chardonnay, a single-vineyard wine with notes of vibrant grapefruit and fragrant apple, and a hint of honey and cinnamon. The accompanying dish is an exceptional B’Bos Trout complemented with celeriac and waterblommetjie sourced from Creation’s dam which can be viewed from the tasting room.

Chapter 3 is another outstanding course. Overberg lamb loin is served with zucchini, num-num and herb gremolata on an excellent sweet potato purée. The salted kumquats bring out the flavours in the rest of the dish. Creation’s Reserve Pinot Noir with its layers of dried fruit and hints of piquant spice is the perfect pairing for this course.

A traditionally-flavoured bobotie made with mung bean entices in Chapter 4. Served with a turmeric and cashew nut custard, dune spinach, and spekboom, and paired with the Creation Syrah Grenache, it is possibly the star of the pairing menu. 

The summery final chapter of the menu is a honeybush milk tart affogato on a bed of peaches, served with honeybush ristretto. It is paired with Creation’s Elation Cap Classique with its dynamic bubbles, elegant, salivating acidic structure and with aromas of citrus fruit, nectarines, raspberry and brioche.

Creation Wines is dog-friendly and even has a menu just for dogs. 

For more information or to book, contact the tasting room on 028 212 1107.

New on the menu 

Ocean Basket Hermanus has added some delicious new items to their menu. Situated at Station Square, with a view of the sea in the distance, the restaurant is suitable for all ages and offers an extensive menu to cater for all tastes.

New items on their menu include several 'small plates', ideal for a shared dining and taste experiences. Both the Salmon Ceviche (raw chopped salmon dressed with a citrus vinaigrette, served on an avo crema with tostadas), and the Pickled Cucumber Salad (fresh pickled cucumber and red onion, served with tzatziki) are light and refreshing with the latter also making for a great accompaniment to a main course.

Ocean Basket have continued with their popular panko crumbed dishes and these also feature in their new small plates. The panko crumbed olives are a must for olive lovers – a hearty helping of stuffed pimento green olives served with tzatziki, while the new Panko Prawns, which are served with either a sweet soy glaze, chimichurri, or Coronation sauce (an aromatic curry mayo), are sure to be a favourite. The final addition to the small plates is the Salt and Pepper Squid – tender bite sized pieces of calamari that will leave you wanting more. 

The new seafood burger menu is an affordable option for the whole family. Diners can choose from a Panko Fish Burger, Calamari Burger, Prawn Burger or a vegetarian Halloumi Burger, all of which are served with a side of your choice. New sides include Zucchini or Sweet Potato Fries, and Lemon & Herb Couscous Salad. Several new main course options are available including Crispy Panko Fish and Whole Cape Sea Bream with chunky Mediterranean Salsa.

Ocean Basket have also added new desserts to their menu including 'Saturdaes' (like a Sundae “but more fun”). The Sweet Saffer is vanilla ice cream with koeksister bits and malva pudding chunks, and is a mouthwatering dessert of South African flavour. The Lemon Meringue Saturdae is another must-have and features vanilla ice cream, little meringues, and lemon curd, and is sprinkled with shortbread pieces.

As always, the staff at Ocean Basket are knowledgeable and engaging, and eager to make your dining experience a memorable one.

For more information contact Ocean Basket Hermanus on 073 345 0189. 

By Jenny Parsons

When you walk our beautiful beaches in the Overstrand, please be aware of the shore birds who have started their nesting season which typically occurs between October and April. The two most common breeding birds you will see are the African black oystercatchers and the small, well camouflaged, white-fronted plovers. 

The African black oystercatcher is one of twelve oystercatcher species worldwide but is near endemic and the only one that breeds along our Southern African shores. Described as a charismatic bird with bright contrasting colours of red and black makes them easy to identify. Their red eyes have a distinctive orange ring. The red bills are chisel-shaped to jab open mussels and if you look closely the male bill is shorter and blunter than the female.

The small and busy white-fronted plovers are often seen at the water's edge. Their pale sandy-grey upperparts and white underparts provide excellent camouflage against the sandy habitats. This plover has a short dark bill, blackish legs, pale eye rings and a distinctive white forehead which contrasts with a dark line running from its beak through the eyes. 

Both species have a lot in common. They are monogamous breeders meaning that they stay with one mate for their whole life. Both typically nest by laying well camouflaged eggs in a shallow scrape in the sand or shallow hollow amongst the rocks above the high tide mark. Both species will try their best to divert your attention away from their nests with distraction displays. The oystercatcher will even dive-bomb you from the air while the plover will often pretend to be injured. Both species feed mostly in the intertidal zone, requiring them to feed day and night to take advantage of both low tides. 

I was fortunate to watch the African black oystercatchers’ life cycle. Where they first established their territory with piping displays (bills are held downwards and shoulders hunched while calling loudly). They nested above the hightide mark and laid a couple of eggs, and both parents incubated the eggs for 33 days. When they hatch the adult removed the eggshell away from the nest to protect the chick and their first meal was a mussel. At each low tide the adult led the chicks down to the rocks. This was where they were most camouflaged and they learnt to forage. It was interesting to observe that the day old chicks were capable of swimming if threatened. The chicks are born covered in down and are dependent on the adults for food. When the parents sounded the alarm they hid under kelp, a rocky ledge or freeze on the mussel beds or sand. Only one of the two chicks fledged around 40 days. The other unfortunately was killed by off-leash dogs.

Both these breeding birds face numerous challenges that threaten their survival. Human disturbance is high on the list which can cause both species to abandon their nests or expose their eggs to the sun. Natural predation occurs (mongoose and gulls) but the primary cause on the Pringle Bay beach over the last 10 years has been dogs killing the chicks.

Let’s “share the shores” by looking out for breeding birds this summer, walking our dogs on a lead and by not going too close to nests. Let us be mindful of nature by leaving only our footsteps while we look around and discover the wonders of nature.

‘Share the Shores' was developed by the Nature Valley Trust and a collaboration with BirdLife Overberg who together with the Overstrand Municipality initiated an awareness campaign. Information was from BirdLife South Africa’s 2018 African Black Oystercatcher ‘Bird of the Year’ campaign and my own observations.