Take a stroll down Harbour Road from the waterfront in Hermanus, past Frances @ Auberge and Gallop Hill Gallery, and you will arrive at Theo's Taverna – a beautiful restaurant that will make you feel as if you've suddenly been transported into the heart of Greece. 

Theo's Taverna was opened on 26 October 2022 by husband-and-wife team Theo and Claudelle Stathoulis, who moved from Johannesburg to Hermanus after selling their Italian restaurant, which they owned for eight-and-a-half years. Living at the coast was always a dream of theirs, and they fell in love with Hermanus on their first visit. They bought a house with the intention of keeping it as a holiday home, but a few months in, they decided to sell their home in Johannesburg and began looking for premises in Hermanus to open a restaurant.

After finding the perfect location, Theo relocated to Hermanus in July 2022 to start renovations on the restaurant. Claudelle and Christian (the Stathoulis’ youngest son) moved to Hermanus in September, and one month later they opened Theo’s Taverna.

Theo's family was born in Greece, and he grew up watching his mother cook, so it was only natural that they open their own traditional Greek restaurant – the only one of its kind in the area.

The menu was created by Theo, who draws inspiration from his mother's cooking. Everything is freshly made, which is why the restaurant is closed every day between 3pm and 6pm. During this time, the kitchen preps for the evening service, making use of fresh, quality ingredients.

Theo and Claudelle believe strongly in supporting local, and almost all their ingredients, wines, and beers are sourced from Overberg producers. "We believe our pricing is very reasonable, and it is geared towards the locals,” says Claudelle, “It is our locals who get us through the winter months.”

The starters on the menu include Grilled Calamari (drizzled with garlic and herb dressing and served on orzo rice); Pan-fried Halloumi, Falafel Balls (with a dip of your choice); and Kolokithokeftedes (Greek zucchini fritters pan fried and served with tzatziki).

There is a wide selection of main courses such as Souvlaki (a popular Greek street food consisting of two grilled skewers served with pita bread, salad and a side), traditional Greek Yiros (fresh pita scorched lightly on the grill and filled with ripe tomato, red onion, feta, cucumber, a dip of your choice and Greek fries), Greek Style Rump, Lamb Shank, Chicken Schnitzel, and Yemista (red pepper stuffed with mince and orzo rice filling and served with a side of your choice).

For your sweet tooth, opt for one of the eight desserts such as the Baklava (phyllo pastry wrapped around a nutty filling in sweet syrup) or Loukoumades (fluffy sweet honey balls deep fried and topped with roasted nuts).

There are also a variety of cocktails to enjoy, including classics like the Mojito, Pina Colada and Margarita, and then Theo’s originals such as Theo's Punch and the Tzatziki Cocktail.

Theo’s menu is adjusted twice a year, and they have just recently added Pastitsio (Greek lasagna), Soutzoukakia (Greek meatballs in rich tomato sauce with orzo rice), and Chocolate Bougatsa (phyllo pastry with homemade chocolate custard).

A visit to Theo's Taverna is all about the experience. From the moment you walk in the door, Theo, Claudelle and their staff – most of whom have been there since the restaurant opened two years ago – are waiting to give you a memorable experience. Quality food and service are a must, and the team works hard to deliver their best.

Theo and Claudelle are big on family, and believe in building relationships, so they always take the time to welcome and get to know their customers. On special occasions such as birthdays, the Theo's Taverna team have been known to break plates, which is a tradition carried out at Greek celebrations to express joy. They also occasionally do a Souvla in their courtyard, which is served to guests with a side. Reminiscent of a large, festive family braai, Souvla consists of large pieces of meat cooked on a long skewer over a charcoal barbecue.  

Once you have eaten your fill and are ready to leave, you can look forward to enjoying a truly South African throwback... a Chappie! Don't forget to read the fun facts inside the wrapper to build your quiz knowledge.

Theo and Claudelle look forward to welcoming you to their restaurant, located at 10 Harbour Road, Hermanus. Their trading hours are Tuesday to Saturday from 12:00 to 15:00 and 18:00 to 21:00, and Sunday from 12:00 to 15:00. They are closed on Mondays. Over the festive season, the restaurant will close on 25 December and reopen on 3 January 2025. Bookings are essential and can be made by calling 072 787 2505. Enquire about their wine policy and corkage when making your reservation. 

By Jenny Parsons

The Cliff Path in Hermanus is a scenic walking trail that stretches about 12 kilometres along the coastline, offering stunning views of Walker Bay and the surrounding landscapes. This well-maintained path is known for its rich biodiversity, with fynbos vegetation and local wildlife, including dassies (rock hyrax) and a wide variety of bird species.

One of the main attractions of the Cliff Path is its excellent vantage points for whale watching. Between June and December, southern right whales come close to shore, and visitors can often see them breaching and playing in the bay. The path is dotted with benches, viewing platforms, and interpretive signs, making it accessible and informative for all types of visitors. The path connects various points in Hermanus, passing by secluded beaches, small coves, and lush natural areas. 

This is an absolute treasure for locals and visitors, so if you haven’t walked it, put it on your bucket list!

Some interesting fynbos that I have seen along the walk include a beautiful and delicate little spider orchid (Bartholina etheliea) and the large green wood orchid (Bonatea speciosa), which attracts moths at night as it has the most wonderful perfume. 

A bright little species of the Crassulaceae family known as stonecrops (Nenta Adromischus) can be seen amongst the rocky outcrops – a hardy succulent that flowers throughout the summer. 

A favourite of mine is the Hermanus summerlily, (Gladiolus carmineus) which has the conservation status of ‘vulnerable’ on the Red List of South African Plants. This bulb also has a sweet scent and interestingly is never out of sight of the sea.

Fusion Restaurant at the Hermanus Waterfront has added some enticing new items to their menu, including vegan and keto dishes, just in time for summer. 

The dishes were crafted under the direction of co-owner Lyall Wiggill, son-in-law of fellow co-owner Henri Grové, with assistance from local consultant chef Wander Bester.

Henri and his family hail from Polokwane, where they established a thriving family restaurant in their home named ‘Ambiance’. In 2013, they relocated to Somerset West, entrusting the restaurant to family friends, as Henri had been offered the chance to head the Western Cape branch of Cook4Life, a company specialising in high-quality kitchen goods. 

Following the passing of his wife Pearl in 2016, Henri had a dream that the owners of Fusion Restaurant in Hermanus were looking to sell. Acting on his intuition, he journeyed to Hermanus to view the premises, though he lacked the finances to make an immediate purchase. 

Remarkably, shortly after their meeting, Henri received an offer from a buyer interested in acquiring their family restaurant and property in Polokwane. This unexpected turn of events enabled Henri and Lyall to move to Hermanus in 2017, where they acquired Fusion Restaurant and the adjacent eatery, Bite 2 Eat. Within a month, Bite 2 Eat underwent a full transformation, reopening as ‘Groves Café’ in loving tribute to Pearl. 

In 2020, another opportunity arose for the family to buy a small restaurant at the Hermanus Waterfront called Belgian Waffles & Beers. With faith and determination, they purchased and rebranded it as ‘The Belgian.’ 

Henri and Lyall have been working together for 14 years, each bringing invaluable skills to the table to create dining experiences that keep patrons coming back for more.

Fusion, perhaps the most familiar of the three, is renowned for its friendly staff with their genuine smiles, attentiveness, and eagerness to help. Most of the team have been with the restaurant since Henri and Lyall took over seven years ago.

Celebrated for its consistency in delivering high-quality, original dishes, Fusion’s latest addition to the breakfast menu is the Egg Fried Rice Bowl. This mouthwatering mix of sautéed spring onion, vegetables, soy sauce, fried egg, and chilli crunch is an unusual yet delicious breakfast option. 

Another new dish to consider for breakfast is the keto Brisket and Bean Bowl – slow roasted beef brisket, black beans, roasted garlic tomatoes and two poached eggs. Breakfast is served until 11:30 daily.

Additions to the starters include the Falafel Bowl, a vegan-friendly combination of dressed greens, salads, hummus and marinated peppers. 

New main courses include Sweet and Sour Cauliflower with Cashews (fried cauliflower nuggets with seasonal vegetables, toasted sesame, and roasted cashew nuts in a sweet ‘n sour sauce served with basmati rice) and the Pulled Brisket Linguini Pasta (slow roasted brisket ragout with onion puree, roasted balsamic cherry tomatoes, and topped with crème fraiche and black pepper). There are several new burgers to try, such as the Grilled Chicken and Brie Burger with preserved figs and a balsamic glaze.

Not forgetting about those that enjoy something sweet after a meal (or just on its own), the menu now includes a delightful Chocolate Pavlova featuring chocolate hazelnut mousse, roasted nut meringue, macerated seasonal berries, and mint. Additionally, the baked cheesecake has been revamped from a blueberry coulis to a decadent salted caramel sauce with fresh orange coulis that is perfect for those beautiful summer evenings.

With such varied menu options and boasting a wonderful seafront location, Fusion is a great choice as a restaurant for the whole family – dogs and all. If you’re passing by but not intending to dine it's well-worth taking a few minutes to sit down and enjoy Fusion’s Salted Caramel Milkshake… you’ll thank us later!

Fusion Restaurant is located at the Hermanus Waterfront, Marine Drive, Hermanus. To make a reservation call 028 312 4277 or for more information visit www.fusionhermanus.co.za. You can also find them on Facebook.

Trick or treat fun walk 2024 

Celebrating 10 years 

Hermanus Brewing Company (HBC) is celebrating their tenth birthday this November. The brewery is run by James and Di Rattle alongside their wonderful team consisting of Nic, Jay, Tools, Lettie, and Memory. The dedicated team work hard throughout the year producing a local lager that Hermanus can be proud of. From producing 8000 litres a month when they opened in 2014, to expanding the brewery not once, but twice, to keep up with demand, HBC is now brewing well over double that amount.

"We can’t believe we've been open for 10 years," says Di, "From James going to Chicago to do a concise Brewing Course, to going to check on our equipment being made in China (with precise German Engineering), and then setting up our Brewery from scratch here in Mimosa Street. A whirlwind of excitement, tenacity, extreme hard work and focus.

"There have been so many amazing highlights over the years, especially winning back-to-back Gold Medals for our Double Gold Lager, and a Silver for our Dark Lager, at the National Beer Trophy awards, as the best Craft Lager in South Africa." 

In 2019, Di was also awarded the Mayoral Award for Entrepreneur of The Year.

"None of this would have been possible without the loyal support of our wonderful local community, restaurants, bars, guest houses and bottle stores around the Overberg," says James and Di, "We have met and made so many fantastic brewery friends. We feel truly blessed. Thank you everyone for being part of our journey. Cheers!" 

Male Breast Disease: the unseen battle   

By Dr Heather Blaylock

MBBCh (WITS), FECSM

In ‘A Tale of Two Cities’, Charles Dickens said, “All of us have wonders hidden in our breasts, only needing circumstances to evoke them”, meaning that within all of us is a desire for adventure, to dream, or to long for experiences beyond what is ordinary and familiar.

Disease can also be hidden in our breasts and Breast Cancer Awareness Month reminds us of the importance of regular self-examination and screening mammography, as breast cancer is the most diagnosed cancer worldwide. 

The Global Breast Cancer Initiative (GBCI) by the World Health Organisation (WHO) advocates for early detection, self-examination and screening, and adequate treatment for patients to increase survival and ease the burden on health care facilities. Worldwide increases in breast cancer include both women and men with long-term physical and psychological sequelae. 

Due to social stigma and lack of knowledge, men present with late-stage disease, resulting in more radical treatment being required. Breast cancer in men accounts for less than 1% of all male cancers and typically occurs at an average age of 54.6 years, which is older than the average age for women. 

In sub-Saharan Africa the ratio is 1:4 (men to women). Men and trans women should watch for signs such as enlargement of one breast caused by a painless mass or lump that may lead to asymmetry; skin changes like tethering, itchiness, or hardening; nipple retraction, ulceration, or discharge (especially bloody); and lumps in the armpit. If any of these signs are present, consult your health care practitioner to prevent a delay in diagnosis and initiation of treatment. 

Benign breast disease may also present as a mass/lump, changes in the skin or nipple, itching, redness, and asymmetrical breasts. 

Conditions include:

• Lipomas: unilateral fat filled capsules which are asymptomatic.

• Epidermal cysts: from blocked hair follicles and are close to the skin surface. They are usually painless but may become infected and need to be drained or surgically removed. 

• Poland’s Syndrome: the absence of the pectoralis muscles on one side with asymmetry. It is very rare, and correction is done for aesthetic reasons.

• Pseudogynecomastia: an increase in fatty tissue in the breast found in overweight or obese individuals. What we know colloquially as ‘moobs’. 

• Gynecomastia (enlarged breasts): the most common benign disease. May be unilateral or bilateral and is frequently found in association with HIV and the treatment thereof. Hormone imbalance between estrogen and testosterone during puberty or aging, anabolic steroids, liver disease, kidney failure, some medications, alcohol, and marijuana use can contribute to gynecomastia.

• Galactorrhea: a milky discharge from the nipples. This is a rare disorder in men and is never normal. It may be caused by low testosterone which is accompanied by low libido and erectile dysfunction. Some drugs have galactorrhea as a potential side effect, such as antipsychotics, antidepressants, opioids, and blood pressure medication. An underactive thyroid, chronic kidney disease, and pituitary tumours are other potential causes. 

Breast Cancer Awareness month is just as much for men as it is for women, and men are encouraged to know their risk factors. The “circumstances which evoke them” include advanced age, family history (especially with the BRCA1 or 2 mutation), Klinefelter Syndrome, radiation exposure, increased estrogen exposure, testicular conditions, obesity, heavy alcohol consumption, and occupational exposure to certain chemicals or high-heat environments. 

Men are encouraged to do self-examinations to detect early changes and consult a healthcare practitioner for further evaluation to improve chances of an improved outcome.

This is only a titillation of male breast disease, aimed to bring to consciousness its existence. Be cognisant of the representation of pink ribbons while pondering Movember and below the belt testing. 

Sources: (Arnold et al. 2022; Krause 2004; Viana 2020)

• Arnold, M., Morgan, E., Rumgay, H., Mafra, A., Singh, D., Laversanne, M., Vignat, J., Gralow, J. R., Cardoso, F., Siesling, S., & Soerjomataram, I. (2022). Current and future burden of breast cancer: Global statistics for 2020 and 2040. Breast (Edinburgh), 66, 15-23. https://doi.org/10.1016/j.breast.2022.08.010 

• Krause, W. (2004). Male breast cancer - An andrological disease: Risk factors and diagnosis. ANDROLOGIA, 36(6), 346-354. https://doi.org/10.1111/j.1439-0272.2004.00639.x 

• Viana, M. P., Tucunduva, T. C. d. M., Torres, U. S., Aguillar, V. L. N., Bresciani, B. H., Shimizu, C., Chala, L. F., Barros, N. d., & Mello, G. G. N. d. (2020). Imaging of male breast disease: the good, the bad and the ugly – A pictorial review. Clinical imaging, 68, 45-56. https://doi.org/10.1016/j.clinimag.2020.06.025 

Leaders in wine tourism  

The Best of Wine Tourism & Ambassador Awards by Great Wine Capitals celebrate innovation and excellence in wine tourism throughout the greatest wine regions in the world. 

This year, Creation Wines has won two regional awards which recognise the exceptional offerings or services that make a positive impact on local wine tourism. Creation has won both global and regional awards several times since 2010 in categories ranging from ‘Art & Culture’ to ‘Best Restaurant’ and ‘Most Innovative Experience’. 

This year, the winery has been recognised as a leader in ‘Wine Tourism Services’ and ‘Sustainable Wine Tourism Practices’, much to the delight of co-owner and creative director Carolyn Martin, who says: “In addition to offering our own exceptional wine tourism experiences at Creation, we invest considerable effort towards promoting South Africa as a premier fine wine destination. These awards are not just for our team, it’s for all of us – Hermanus, our region, the Western Cape, and South Africa.” 

For more information on the vineyard, visit www.creationwines.com