Hamilton Russell Vineyards in the Hemel-en-Aarde Valley
by LEON KRIEL for Stellenbosch Vision December 2021 Part 4 of Stellenbosch Visio‘s exclusive discovery of the Hemel-en-Aarde Valley’s vinous treasures… View from the stables of the Hamilton Russell Vineyards barrel maturation cellar, built by Anthony in 1992. The late Tim Hamilton Russell pioneered viticulture and winemaking in the Hemel-en-Aarde Valley, producing the region’s first wines four decades ago. Son Anthony took over the helm of Hamilton Russell Vineyards in 1991, continuing his father’s vision of creating world-class Pinot Noir and Chardonnay in a part of the Cape that had never grabbed anyone’s imagination as being wine country. Continue reading
Forbes on Hemel-en-Aarde Pinot Noir
Pinot noir Pinot noir, the world’s ninth most-planted grape variety. The icon wines here are from Burgundy in France. They are often relatively light in colour with high acidity and plenty of red fruits (cherries, strawberries…), often with a good dose of wood ageing. They can have notes of very ripe fruits and forestland underbrush. American versions tend to be denser and with more ripe fruit. Pinot is not widely planted in South Africa but has had great success on a small scale in the Hemel and Aarde region in Walker Bay on the cooler south coast.Harvest in the vineyards in Hemel en Aarde Continue reading
Breakfast at Marietjies
You can’t say you’ve visited the quaint Overberg village Baardskeerdersbos if you haven’t been to Marietjies. Essentially this is a pub but in reality, it is much more. It’s the local meet-up and the place for having a breakfast pig-out. Breakfast comes in half size for full. The full breakfast is R130 per person and is guaranteed to fill you up and leave enough spare for a doggie bag. Every order comes with individually plated eggs and garnish of tomato and lettuce with a second plate loaded with enough chips, bacon, sausage, cheese and bread for however many people are at the table. A farmer’s flask of coffee is given to complete the meal.Fast facts: Marietjies is popular and visited often by foodies, sporting teams and curious locals. It’s a great drive and peek at country living without forfeiting on an exceptional experience. Trout delicacies from nearby, free of preservatives,…
Rudolf van der Berg
Chef and owner Burgundy Restaurant, Hermanus
Oelof Voster
Head Chef, The Marine Hotel
Cape Floral Kitchen
When visitors walk in to share their exceptional experiences at local restaurants with the tourism staff we listen. Susanne and Jürgen Schneider are no strangers to the Overstrand hospitality scene. We know them from Springfontein Eats in Stanford and were disappointed to learn about their retirement. Fortunately for foodies the retirement was short lived. News soon spread that the Schneiders were back in business in the Overstrand. This time at Bella Vista situated 8.4kms from Stanford on the Gansbaai Road. The talented couple with 40 years of experience in hotels and restaurants around the world and a Michelin Star to boot started Schneider’s Cape Floral Kitchen and already it is a big hit. Attention to detail is what this couple is known for – from booking, arrival to the first course arriving, diners know that they are in good hands. Jürgen has been cooking for 50 years and feels that…
Stanford Sweet Sponge Queen
A passion for baking stirred by her grandmother has led to Stanford local Jacoline Louw participating in the first Stanford Culinary Festival in September 2022. Jacoline was one of the foodies to present a Dine With A Local experience offering a personal, hands-on cooking class that is interactive. The guests eat the food prepared while listening to the stories told about the area, its people and produce. It is a window into the culture that is not always accessible to visitors but very much part of a travelling trend where travellers wish to engage with the people in an authentic way. Jacoline is famous for her lamingtons, squares of sponge cake dipped in chocolate and coconut. She served this delicacy recently when Irish businessman Jarlath Sweeney visited Stanford to retrace the steps of Sir Robert Stanford who was born close to Jarlath’s hometown of Claremorris. Jacoline’s baking skills support the…
Local restaurant scooped up a prestigious international award
A local Hermanus restaurant, Perlemoen, won the ‘World Hidden Gem’ award at the La Liste gala event in Paris, France this week. The restaurant is located in one of the historic buildings in the heart of the Old Harbour. Perlemoen is the only restaurant on the African continent to make this prestigious global awards list. Overstrand Executive Mayor, Dr Annelie Rabie, said this is an outstanding achievement that confirms Overstand’s position as a UNESCO Creative city of Gastronomy. She congratulated restaurant owner, chef Jannie Malherbe and staff, for being part of the ‘World’s Best’ list. Issued by:Overstrand Executive Mayor, Dr Annelie Rabie
Stanford Culinary Festival
The first Stanford Culinary Festival was hosted from 29 September to 2 October 2022 with experiences for all. From dining with a local to dine and wine experiences, workshops, and cheese cave tours. There was something for everyone as the heritage village celebrated it’s agri tourism and gastronomic offerings. As part of the Overstrand this village has a huge role to play in the region’s recognition as a UNESCO Creative City of Gastronomy. It was an immersive event focused on Stanford – food gardens, kitchens, cellars, and the surrounding farms.
Overstrand Hermanus UNESCO Creative City of Gastronomy
In 2019 Overstrand Hermanus was awarded UNESCO Creative City status for Gastronomy, the first on the African continent to receive this distinction. According to Carolyn this is mainly due to the outstanding local produce found in their pristine environment. With regional authenticity at its core, Creation’s Taste the Terroir menu is a cornucopia of aroma, flavour, texture and colour. Featuring on the 2021 WINWSA list of the world’s 50 most influential women in wine and spirits, co-owner and pairing guru Carolyn Martin firmly believes that what grows together, goes together. “By combining our cool-climate wines with the freshest of produce sourced from our local farmers and fishermen, we’ve created a wholesome recipe for the ultimate sensorial – and emotional – experience. Healthy eating options matter to our valued guests and we want the Creation experience to be a feel-good one.” Hence the title, ‘Taste the Terroir’. Carolyn concluded saying, “We…