tag:blogger.com,1999:blog-39013414029126949822024-03-05T10:25:56.406-08:00Grand Winelands LuxuryWe are the fortunate owners of Grand Dédale, a luxurious hideaway in the Cape Winelands. We love delicious food and great wine, our four cats and the serenity of Wellington, our herb & veggie garden and sunsets over the mountains. We enjoy travelling the world and coming back home. And most of all we are passionate about sharing this amazing place and our privileged lifestyle with our guests.Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-3901341402912694982.post-34251986370477318912015-12-10T23:22:00.001-08:002015-12-10T23:22:25.614-08:00Christmas wishes, more Awards and I show you a little place<a href="http://burl.co/5BD7FBD#.Vmp5dYi68V4.blogger">Christmas wishes, more Awards and I show you a little place</a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-41828934967639560052015-11-02T00:54:00.001-08:002015-11-02T00:54:47.416-08:00Press Release - World Boutique Hotel Award<a href="http://burl.co/59E81A0#.VjckpHT1VAQ.blogger">Press Release - World Boutique Hotel Award</a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-55011207506228811132015-10-23T23:44:00.001-07:002015-10-23T23:46:16.981-07:00Press Release - Grand Dédale takes Lilizela Award for the second time<a href="http://burl.co/5992F3E#.Visozs2lAbs.blogger">Press Release - Grand Dédale takes Lilizela Award for the second time</a>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-26714669673276773392015-09-08T02:49:00.002-07:002015-09-08T02:49:59.468-07:00Grand Dédale Country House featured on Crush Online<!-- Place this tag in your head or just before your close body tag. -->
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<div class="g-post" data-href="https://plus.google.com/113242799409477306221/posts/b2ohnDvvCfb"></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-22504135760246902172015-09-08T02:34:00.000-07:002015-09-08T02:34:32.116-07:00Latest news - our newsletter<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;"><tbody>
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<span style="font-family: 'Book Antiqua', Palatino; font-size: 24px;">Grand Dédale Country House - Latest News</span></div>
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<span style="font-family: 'Times New Roman', Times; font-size: 24px;"><span style="color: black;"><em><strong>Dear Friends</strong></em>,</span></span><span style="color: black; font-family: 'Book Antiqua', Palatino;"> </span> <br /><span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em><span style="color: black;">after a relatively mild and fairly busy winter season, we are ready for the summer which promises to be a busy one. During our annual closure in June, the Manor House received a well deserved face lift and the whole building was repainted; it seem like yesterday but on 3rd September we celebrated our 6th year in business! <br /><br />It is still an early stage but plans have been rolling out to refurbish a smaller Manor House who has become available next door to Grand Dédale; the target is too have a bigger spa, an extra cottage and three more bedrooms ready by summer 2017; we will keep you posted. <br /><br />Following the success of Michel Roux's visit last August, another well know British chef, Brian Turner, will be visiting Grand Dédale and Wellington in mid November; more stories in our next newsletter. <br /></span></em></span></div>
<span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em>Team GrandDédalePenetronSongo, with Angelo as part of the two men team, successfully completed the Absa Cape Epic 2015 and is now gearing up for Absa Cape Epic 2017. <br /><br />We are still in the hunt for the title of "World Best Boutique Hotel, Romantic Getaway", and the winner will be announced 31st October but in the meantime we won the Lilizela Provincial Award as best 5* Country House in the Western Cape; National winners will be announced on 22nd October so finger crossed for both competitions. <br /></em></span><br />
<span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em>Kind regards from the Heart of the Cape Winelands <br /></em></span><br />
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<span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em>Angelo & Tina Casu</em></span></div>
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<strong><span style="font-family: 'Courier New', Courier;"><em><span style="color: black;"><span style="font-family: 'Times New Roman', Times;">Absa Cape Epic 2015</span> <br /></span></em></span></strong></div>
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<em><em><span style="font-family: 'Courier New', Courier;"><span style="color: black;"><span style="font-family: 'Times New Roman', Times; font-size: 16px;">As part of my 50th birthday celebration, I set a goal to compete in the Absa Cape Epic 2015. </span> <br /><span style="font-family: 'Times New Roman', Times; font-size: 16px;">I am proud to report that on Sunday 22nd March at 14h26 after 57h46m53.3s on the saddle I crossed the line as a finisher of what is considered the Tour de France of mountain biking. Team GrandDedalePenetronSongo finished in 447th position out of 625 team competing.</span> <br /><span style="font-family: 'Times New Roman', Times; font-size: 16px;">I have no words to describe the feeling and fulfillment I had after crossing the finishing line.</span> </span></span></em></em></div>
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<span style="font-family: 'Courier New', Courier;"><strong><em><span style="color: black;"><br /><br /><br /><span style="font-family: 'Times New Roman', Times;">Brian Turner will visit Grand Dédale</span> <br /></span></em></strong></span></div>
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<span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em><span style="color: black;">Acclaimed Michelin star and TV personality British chef Brian Turner will be visiting us in November. Known for his participation in TV series like Ready Steady Cook and Saturday Kitchen to mention few , in 1971 he opened the kitchens of The Capital Hotel with Richard Shepherd where they won a then rare Michelin star.</span></em></span> <br /><span style="color: black; font-family: 'Courier New', Courier;"><em><span style="font-family: 'Times New Roman', Times; font-size: 16px;">During his visit, Brian will learn more about making Buffalo mozzarella at <a href="http://granddedale.bmetrack.com/c/l?u=5771EA6&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Buffalo Ridge</span></a>, see why Wellington has become know for its wild boar delicacies with a game drive and visit at <a href="http://granddedale.bmetrack.com/c/l?u=5771EA7&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Bontebok Ridge</span></a>, experience the process from vine nursery to wine in the bottle at <a href="http://granddedale.bmetrack.com/c/l?u=5771EA8&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Bosman family Vineyards</span></a>, meet veterinarian turned farmer Edmund Oettle at his organic wine and spirit distillery <a href="http://granddedale.bmetrack.com/c/l?u=5771EA9&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Upland</span></a>, sample a variety of organic products and wines at <a href="http://granddedale.bmetrack.com/c/l?u=5771EAA&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Lazanou Farm</span></a> and finally more organic products, olive oil and goat cheese, at <a href="http://granddedale.bmetrack.com/c/l?u=5771EAB&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><span style="color: black;">Foxenburg</span></a>. </span> <br /><br /></em></span></div>
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<span style="font-family: 'Courier New', Courier;"><strong><em><span style="color: black;"><span style="font-family: 'Times New Roman', Times;">Lilizela Award 2015</span> <br /></span></em></strong></span></div>
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<span style="font-family: 'Times New Roman', Times; font-size: 16px;"><em><span style="color: black;">The Lilizela Awards recognize and reward tourism players and businesses who work passionately and with pride to deliver a world class product and service and whose delivery grows South Africa’s global destination competitiveness. <br />Grand Dédale received the highest accolade in 2013 as the top 5* Country House in the Country and on 4th September we were awarded the Provincial title for 2015.</span></em></span> <br /><span style="color: black;"><em><span style="font-family: 'Courier New', Courier;"><span style="font-family: 'Times New Roman', Times; font-size: 16px;">We respects all our competitors from the other Provinces but we don't fear them so we hope to bring the Trophy back in October.</span> <br /></span></em></span><span style="color: black;"> <em><span style="font-family: 'Courier New', Courier;"><br /></span></em></span></div>
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<em><span style="font-family: 'Courier New', Courier;">Grand Dédale Country House</span></em> <br /><em><span style="font-family: 'Courier New', Courier;">Rustenberg Road, The Bovlei, Wellington 7654, South Africa</span></em> <br /><em><span style="font-family: 'Courier New', Courier;">Tel +27 021 8734089 Fax +27 021 8734188</span></em> <br /><em><em><span style="font-family: 'Courier New', Courier;"><a href="http://granddedale.bmetrack.com/c/l?u=5771EA5&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank">www.granddedale.com <br /></a> <a href="http://granddedale.bmetrack.com/c/l?u=5771EAF&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><img border="0" src="https://www.benchmarkemail.com/images/icons/tweet48.png" /></a> <a href="http://granddedale.bmetrack.com/c/l?u=5771EB0&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><img border="0" src="https://www.benchmarkemail.com/images/icons/face48.png" /></a> <a href="http://granddedale.bmetrack.com/c/l?u=5771EB1&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><img border="0" src="https://www.benchmarkemail.com/images/icons/tube48.png" /></a> <a href="http://granddedale.bmetrack.com/c/l?u=5771EB2&e=7D5B6F&c=36747&t=1&l=91344C1&email=r41q9zBzugtDhKzi2R0iin8%2FdVvs4apL" target="_blank"><img border="0" src="https://www.benchmarkemail.com/images/icons/plus48.png" /></a> </span></em></em> <em><span style="font-family: 'Courier New', Courier;"> </span></em></div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-78348607743409437432015-07-08T04:41:00.001-07:002015-07-08T04:41:28.450-07:00Bella and Ola wedding day<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/VvYDwF3PlIg" width="459"></iframe><br /><br />
This was our smallest wedding but see what Bella & Ola were up to @granddedale on their wedding day Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-30611206607964051262015-03-04T01:57:00.000-08:002015-03-04T01:57:03.305-08:00Taste of the Winelands - Michel Roux visits Grand Dédale and Wellington<!-- Place this tag in your head or just before your close body tag. -->
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<div class="g-post" data-href="https://plus.google.com/113242799409477306221/posts/FQ1YRZUJ3Us"></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-58447226532503456252015-01-30T04:58:00.000-08:002015-01-31T03:46:26.979-08:00Tastes, flavours and sights of the Western Cape<iframe height="480" src="https://drive.google.com/file/d/0B2MgIJ4JqsKYLXo4Tm01RVRCajQ/preview" width="640"></iframe>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-82838214723589673722014-12-10T05:09:00.001-08:002014-12-10T05:09:27.609-08:00The JT Insider Guide: Wellington, South Africa<h3 style="background-color: white; color: #333333; font-family: Glegoo, serif; font-size: 22.75px; font-weight: normal; line-height: 40px; margin: 10px 0px; text-rendering: optimizelegibility;">
We get the lowdown from Angelo Casu – who, along with his wife Tina, restored and now hosts guests at Grand Dédale on Doolhof Wine Estate – on Wellington’s best bits.</h3>
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The Setting</h3>
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<b>On the Grapevine:</b> 'Perfect for a somewhat old-school Cape <a href="http://www.jacadatravel.com/luxury-safaris/winelands/156" style="-webkit-transition: 0.2s; color: black; outline: none !important; text-decoration: none !important; transition: 0.2s;">Winelands</a> experience, Wellington is a small town at the foot of the Groenberg Mountains, about an hour from the big city. The vineyard village is truly at the heart of <a href="http://www.jacadatravel.com/luxury-safaris/south-africa" style="-webkit-transition: 0.2s; color: black; outline: none !important; text-decoration: none !important; transition: 0.2s;">South Africa</a>’s wine industry, not just geographically, but also because most of the country’s material for vines comes from the local farms. As one local says, “It all starts in Wellington.” Wellington has unspoiled nature, away from the buzz.'</div>
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“You have a view of Wellington valley, the town and the landscape that, on a clear day, stretches as far as Table Mountain.”</h3>
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The View</h3>
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<b>To the Horizon: '</b>The most spectacular view in my opinion is on a dirt road between Mischa and Welbedacht Wine Estates. From the top of a small ridge you have a view of Wellington valley, the town and the landscape that, on a clear day, stretches as far as Table Mountain.'</div>
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What to Do</h3>
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<b>Unexpected Relics: '</b>Go hiking and wine tasting, set out on a historic tour of the town or simply enjoy the unspoiled nature. I enjoy mountain biking, as the valley offers some challenging routes with breathtaking views. Wellington Museum houses a collection of local artefacts, and unexpected exhibits like one of the largest Egyptology collections in South Africa, and relics from the Sotho and Tswana tribal folk. Ouma Granny's House is a Victorian house with a priceless collection, while Anglo-Boer War Block House is a relic of the Anglo-Boer war and one of only 21 left in South Africa. Amongst all the Boutique wineries in the valley, you can visit Lelienfontein Vine Growers, which is the largest single vine nursery in Africa. The Bosman family has been growing vines since 1888.'</div>
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“Go hiking and wine tasting, set out on a historic tour or simply enjoy the unspoiled nature.”</h3>
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Eat</h3>
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<b>Wild Food: '</b>Wellington is known for its slow food approach and wild boar meat because wild boars roam freely in our valleys. A restaurant called Twist some More specialises in wild boar delicacies.'</div>
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“Wellington is known for its slow food approach.”</h3>
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Drink</h3>
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<b>In the Spirit: '</b>Besides wine, Wellington is known for its whisky production and Roger Jorgensen’s Distillery. The winemaker and Savingnac Potstill Brandy creator turned his hand to distillation in 1994, and now, with more than a decade of experience, transforms wild young wines into perfect amber Savingnac, as well as Primitiv vodka, Field of Dreams absinthe and Jorgensen’s Gin. These artisan spirits can be tasted with Roger himself on their historic family farm. James Sedgwick Distillery, which started way back in 1850, also produces two International award winning whiskies.'</div>
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Stay</h3>
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<b>Boutique Estate:</b> 'Standing as proud testament to its old Cape heritage, <a href="http://www.jacadatravel.com/luxury-travel/winelands/grand-dedale/928" style="-webkit-transition: 0.2s; color: black; outline: none !important; text-decoration: none !important; transition: 0.2s;">Grand Dédale</a>’s historic buildings have been carefully restored, in a beautiful landscaped setting. The rooms have been magnificently decorated, making it Wellington's most exclusive privately-owned country house, accommodating 12 guests in sumptuous luxury.' </div>
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'The Doolhof Estate is set in a remote valley, surrounded by the Groenberg, Limietberge and Hawekwa mountains. Grapes for wine and brandy making were introduced as early as 1728. The farm has been the jewel of the Bovlei valley for three centuries and the present owners have now built a winery with a tasting room.'</div>
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“You can be away from the buzz of the big city yet only 45 minutes from Cape Town.”</h3>
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The Souvenir</h3>
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<b>Through the Generations:</b> 'Wellington used to be known for its leather. Two shops, run by the same families for generations, still manufacture and sell these leather items.'</div>
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Last Word</h3>
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<b>At the Heart: '</b>In Wellington you can be away from the buzz of the big city yet only 45 minutes from <a href="http://www.jacadatravel.com/luxury-safaris/cape-town/143" style="-webkit-transition: 0.2s; color: black; outline: none !important; text-decoration: none !important; transition: 0.2s;">Cape Town</a>. Being at the heart of South Africa’s Winelands, you can also visit the surrounding villages like Darling, Tulbagh and Riebeek Kasteel. My wife and I believed that the town and beautiful valley needed to be showcased, and by opening Grand Dédale we have achieved our goal.'</div>
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<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 22.5px;">For more information, please visit </span><a href="http://www.jacadatravel.com/" style="-webkit-transition: 0.2s; background-color: white; color: black; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 22.5px; outline: none !important; text-decoration: none !important; transition: 0.2s;" target="_BLANK">jacadatravel.com</a>Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-55316998256803627542014-10-12T00:03:00.001-07:002014-10-12T00:03:27.784-07:00Out and about in South Africa - Irish Sunday IndependentLIVING SUNDAY INDEPENDENT TRAVEL<br />
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Up in the rolling winelands of Wellington, the wonders don’t dim, they just change flavour. One person who knows plenty about this is Roger Jorgensen.<br />
Describing himself as “just a farmer looking for an edge”, he began producing handcrafted, artisan spirits after the Apartheid ban on distillation was lifted. Jorgensen’s Distillery is now on the slow-food map for its potstill brandy, traditional spelt vodka and gin flavoured with wild herbs and berries. We’re welcomed like old friends to his period farmhouse, where, with phrases like “top-notes” and “accents”, he enraptures us about czars, stills and absinthe. “90% of our product stays in South Africa,” he smiles. “Local is lekker.”<br />
We could stay all night but we have an appointment out at Bontebok Ridge, a private game reserve in the Limietberg Valley. The sun is setting as we drive slowly through the fynbos past zebra, springbok and wildebeest. Diffused dusk colours are washing the rocky hills in pinks and violets as our host pours buttery chardonnay for our “sundowner”. Bontebok Ridge fulfils a role as a place for busy Cape Town professionals to exhale, but it does the job for Irish ones too.<br />
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“Doolhof” is the old Afrikaans for “maze”, and the word lends itself to the Doolhof Wine Estate, where knots of cliffs and passes allow only one way in and out. Nestled in among the 380 hectares of vineyard, garden and horse paddock, the estate’s manor house presides. This is Grand Dedale, our five-star lodgings and the subject of many Lotto-fantasy conversations since.<br />
Dressed in cool whites, greens and blues, the spacious 18th Century abode is disarming, from the second you step on to the long veranda. All is calm and collected. A couple swirl wine on the terrace and a cat pads along the polished marble floors. Our room is one of six individually appointed masterpieces of muted interior design. Less is more.<br />
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It’s all pleasingly understated, a quality prone to Southern Hemisphere nations. I’ve seen a New Zealander describe an All Black rugby stampede as “a bit of footie”. or Australians call cordon bleu food “good tucker”. South African’s have it in spades, that ability to let perfect sunsets, birds and beasts and dramatic landscapes do the talking. Under a full moon on the veranda of Grand Dedale, our tummies and souls smiling, we’re reminded that man is an impressive creature too. Lest we forget.<br />
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Grand Dedale<br />
“VERY hard to find as well as leave” was our guest-book note at this jewel in the wine lands of Wellington, an hour from Cape Town. Once the private residence of the owners of the Doolhof wine estate, this extraordinarily tasteful five-star country hotel had some of the best cuisine, luxury and service we’d found on our trip — or anywhere, in fact. Make a promise right now, this instant, to visit Grand Dedale before you die.<br />
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<a href="http://www.independent.ie/life/travel/world/out-and-about-in-the-breathtaking-beauty-of-south-africa-30636006.html">Courtesy of Hilary A White</a><br />
<br />Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-89494873061931485702014-09-30T01:22:00.000-07:002014-09-30T01:22:10.566-07:00Top 5 wine farms stay in South Africa - courtesy of A Luxury Travel Blog<div style="background-color: white; color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16.7999992370605px; width: 600px;">
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Wine lovers are spoilt for choice with accommodation in South Africa’s winelands. From 5-star hotels and luxury guest houses, to Cape Manor houses and boutique style lodging, the following establishments offer the highest standards of service, quality, and comfort. You’ll also find superb attractions such as restaurants and spas, and, of course, some of the country’s finest fruits of the vine.</div>
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<a href="http://www.granddedale.com/" style="color: #336699; text-decoration: none;" target="_blank"><strong>Grand Dedale Country House</strong></a></div>
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Situated on the Doolhof Wine Estate in Wellington, <a href="http://www.granddedale.com/" style="color: #336699; text-decoration: none;" target="_blank">Grande Dedale</a> is an elegantly restored Manor House that comprises 6 individually designed suites. An additional free standing thatch cottage is privately situated for honeymoons and special occasions. Outdoor activities on the estate include hiking, mountain biking, and horse riding, while the landscaped gardens, pool, and spa ensure a high level of relaxation and comfort.</div>
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<img alt="Grand De Dale bathroom" class="alignnone size-full wp-image-35942" height="385" src="http://www.aluxurytravelblog.com/wp-content/uploads/2014/09/Grand-De-Dale-bathroom.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); margin: 0px 0px 5px 10px; padding: 2px;" width="460" /></div>
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Dining at Grand De Dale is an attraction on its own. Breakfast is a treat with homemade specialities and Cap Classique; light lunches and snacks are served throughout the day; and sundown aperitifs are followed by a 3-course table d’hôte menu of locally sourced game and seafood. Doolhof’s full range of wines is available for tasting and private cellar tours are available on request.</div>
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<a href="http://lapetiteferme.co.za/" style="color: #336699; text-decoration: none;" target="_blank"><strong>La Petite Ferme</strong></a></div>
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The <a href="http://lapetiteferme.co.za/" style="color: #336699; text-decoration: none;" target="_blank">La Petite Ferme</a> guest suites, restaurant, and boutique winery are set on a vineyard-lined mountainside, offering unrivalled views of the beautiful Franschhoek Valley. Although La Petite Ferme lies on a working wine farm, the Vineyard Suites and Manor House are anything but rural. Adjacent to the restaurant, the Manor House rooms have a sweeping view over Merlot vineyards. Overlooking vines of Sauvignon Blanc, the Vineyard Suites are individually themed with touches of décor from Africa to France, and each has a private plunge pool.</div>
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<img alt="La Petite Ferme" class="alignnone size-full wp-image-35945" height="385" src="http://www.aluxurytravelblog.com/wp-content/uploads/2014/09/La-Petite-Ferme1.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); margin: 0px 0px 5px 10px; padding: 2px;" width="460" /></div>
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The restaurant has been listed by Conde Nast Traveller as one of the Top 15 Best Value establishments in the world. The legendary lunches at La Petite Ferme Restaurant reflect the creative energy of the talented chefs combined with a wealth of fresh local ingredients.</div>
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<a href="http://www.asara.co.za/" style="color: #336699; text-decoration: none;" target="_blank"><strong>Asara Wine Estate and Hotel</strong></a></div>
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<a href="http://www.asara.co.za/" style="color: #336699; text-decoration: none;" target="_blank">Asara Wine Estate</a> in Stellenbosch is home to an intimate, 5-star boutique hotel. The hotel has a relaxed atmosphere; with careful attention to detail and top class service ensuring guests enjoy a stay that is homely yet completely luxurious. Each room has a balcony with views over the vineyards, lake, or courtyard. No matter which room you choose, you’ll enjoy the atmosphere of a wine farm that is so different to everyday life.</div>
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<img alt="Raphaels Restaurant at Asara Winery" class="alignnone size-full wp-image-35946" height="385" src="http://www.aluxurytravelblog.com/wp-content/uploads/2014/09/Raphaels-Restaurant-at-Asara-Winery.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); margin: 0px 0px 5px 10px; padding: 2px;" width="460" /></div>
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A complimentary breakfast can be enjoyed at the lakeside restaurant, Raphael’s, while the Asara Deli offers delectable light lunches, freshly baked breads, sweet treats, and tempting handmade ice creams. Aside from the award-winning Winery, the Sansibar Whisky Lounge is an inviting sundowner spot where guests can enjoy a meal.</div>
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<a href="http://www.rosendalwinery.com/" style="color: #336699; text-decoration: none;" target="_blank"><strong>Rosendal Winery and Wellness Retreat</strong></a></div>
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With its warm hospitality, rugged mountain backdrop, and exceptional wine and cuisine, the 4-star <a href="http://www.rosendalwinery.com/" style="color: #336699; text-decoration: none;" target="_blank">Rosendal Winery and Wellness Retreat</a> offers a country guest house and spa experience in the Robertson Wine Valley. Rosendal is close to many of the attractions along Route 62 – the world’s longest wine route – where you’ll enjoy everything from wine and olive tasting to quirky galleries and challenging rock climbing. Alternatively, soak in the scenic landscape from your private veranda or enjoy a dip in the rim-flow pool.</div>
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<img alt="Rosendal Winery Wellness Retreat" class="alignnone size-full wp-image-35947" height="385" src="http://www.aluxurytravelblog.com/wp-content/uploads/2014/09/Rosendal-Winery-Wellness-Retreat.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); margin: 0px 0px 5px 10px; padding: 2px;" width="460" /></div>
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Rosendal is ideal for romantic getaways and offers a range of all-inclusive packages that make it easier to budget for the holiday of your dreams. Enjoy a range of spa treatments, meals, and activities with the Romantic Treat, De-Stress, and Golf packages.</div>
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<a href="http://www.delaire.co.za/" style="color: #336699; text-decoration: none;" target="_blank"><strong>Delaire Graff</strong></a></div>
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At the foot of the Stellenbosch Mountains, <a href="http://www.delaire.co.za/" style="color: #336699; text-decoration: none;" target="_blank">Delaire Graff Estate</a> offers a sense of escape amongst leafy vineyards and perfectly manicured gardens. Delaire Graff not only appeals to wine lovers. Art collectors will be most interested in the Estate’s contemporary artworks that reflect the diversity of South Africa’s heritage. Works by the likes of Vladimir Tretchikoff, Cecil Skotnes, William Kentridge, and Sidney Kumalo adorn the walls, while guests at the Lodge will enjoy Stephane Graff and the intensity of Ndikhumbule Ngqinambi’s work.</div>
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<img alt="Delaire Graff" class="alignnone size-full wp-image-35948" height="385" src="http://www.aluxurytravelblog.com/wp-content/uploads/2014/09/Delaire-Graff.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); margin: 0px 0px 5px 10px; padding: 2px;" width="460" /></div>
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Each of the Lodges offers a spacious, light-filled living space that flows seamlessly to a private plunge pool, where guests can enjoy a chilled glass of Delaire Graff wine. A range of exclusive treatments are available at Delaire Graff Spa, which also features an infinity pool and heated Jacuzzi. Guests can feast on ‘bistro-chic’ cuisine at the Delaire Graff Restaurant, while the Indochine Restaurant offers Asian-inspired cuisine with a contemporary yet delicate twist.</div>
Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-34264712388379575632014-09-24T06:44:00.001-07:002014-09-24T06:44:28.043-07:00Taking Absa Cape Epic training to the extreme<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOaEzutJs38irRwAuxJ2YV_naZYHbFndoprwypqw0mfnbGr2E_ZqEGXfqjOMfa0OrOGuTYvnX0ezqGw2A1-Um1SNuoBUqEzYB17c2GIkgcQ-G6OA29HvaGnsRyH3kesqaji5eDA9q_XY/s1600/IMG_0991.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOaEzutJs38irRwAuxJ2YV_naZYHbFndoprwypqw0mfnbGr2E_ZqEGXfqjOMfa0OrOGuTYvnX0ezqGw2A1-Um1SNuoBUqEzYB17c2GIkgcQ-G6OA29HvaGnsRyH3kesqaji5eDA9q_XY/s1600/IMG_0991.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Closing to reach Du Toits Kloof pass with Riebeek-Kaastel in the background</i></b></td></tr>
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<i><b>This is a true account of how my Absa Cape Epic riding partner and I took training to the extreme.</b></i><br />
<i><br /></i>
It is Saturday 20th September, crisp morning but the sky promises a warm day to come. Clive and I decide to start early for one of our Absa Cape Epic training session and we depart for our ride at 08h15. As always, before a ride, I have some fried eggs on brown toast and some fruit to fuel my muscles; considering the ride we have planned for the day, I decide not to carry any additional food with me.<br />
<br />
Our aim for the training is to do some serious climbing and ride an undiscovered single track which connect Du Toits Kloof pass to Bains Kloof pass, riding through the Hawequa Mountains; an estimated 50 km ride with 1355 m elevation in the first 20 km.<br />
We set off from the foot of Bains Kloof pass, ride through some vineyards in the town of Wellington as we approach Olyvenbosch Road, at the top of Bouvlei Road.<br />
<br />
That is were the serious climb starts; a mix of gravel, rocks, forest riding, mainly jeep track, at the foot of the imposing Hawequa mountain.<br />
The rhythm is slow with an average speed of 7kmph; because we took a wrong turn we gain an extra climb, as if it was needed,and ended at a cul the sac with rewarding breathtaking views of Wellington and Riebeek-Kasteel.<br />
We reconnect with the original track and keep on climbing until we reach the top of Du Toits Kloof pass and enter the Limietberg Nature Reserve through a private road, tarred and uphill, that lead to the Telkom Tower.<br />
The climb to the Telkom tower is tough, although on tarred road, as it climbs for about 8km with a constant gradient. By the time we have reached the top we have rode for 17 km with an elevelation of 1355m.<br />
<br />
We decide to take a break and admire the unsurpassed views of Paarl, Wellington, Riebeek-Kasteel and the majestic Table Mountain in the horizon from the Telkom tower whilst trying to determine at which point the two passes are joined by the single track.<br />
<br />
After refilling our bottles with fresh mountain water we start the descent until we reach the start of a jeep track; this is it, our studies on Google map showed that the jeep track should lead to a single track which should ends at the top of Bains Kloof pass. So far our training has been fun and rewarding with the long climb.<br />
<br />
The jeep track only runs for 2 km and soon after we found ourselves in thick fynbos bush and had to practice carrying our bikes; at the briefing we attended on 13th September we were told that a certain amount of bike carrying should be practiced so Clive and I were both happy that we encountered some challenging and difficult terrain.<br />
<br />
But the fun soon stops; as we keep on walking into thick bush we realized that by now we are too committed to track back so we carry on; the path become thicker with more obstacle thrown our ways.We have to cross streams of water, climb and descend rocky areas and soon Clive gain some grounds on me as his Specialized carbon bike is much lighter than my Merida. We keep contact as we can see each other silhouettes and hear our voices echoing through the Limietberg valley.<br />
It is now 14h30, the day has developed into a hot sunshine and luckily for us all the streams we have crossed have fresh and clean water in abundance, much needed now.<br />
<br />
Clive and I lose contact at about 15h00; by that point I have reached a rock where I last saw him waiving his hands; below the rock I see some foot tracks going up the mountain and I start climbing. Around me just streams, fynbos and mountains that all looks the same. I check my IPhone and battery is low and beside I do not have reception, so I decide to switch it off to safe some battery and keep on climbing.<br />
<br />
The adrenaline and determination keeps me going but by 18h15 I realized that I have to think of plan B; I stop on a rock and can see a white cement tower in front of me (I later realized it was the Telkom tower we rode to earlier); luckily I have cellphone reception and make contact with Clive, who made it safely home as eventually found the track, and my wife. Explain my location as best as I can and ask my wife to locate my phone with the Ipad application "find my phone" but only after I have reached my sheltered area which stand 30 minutes away from where I am making the phone call. We decide to reconnect at 19h00.<br />
<br />
My shelter location is situated below a curved rock with a medium size Protea tree in the middle; I chop some thick fynbos to make a mattress and some larger trunks to build a small hut; the most spectacular room with a view in the midst of the Limietberg Nature Reserve. It is time now to make contact but I do not have cellphone reception!!!<br />
<br />
Meanwhile Clive and my wife Tina have alerted personnel at the Nature Reserve, the local cycling club and the Police; soon after the briefing at 20h30 a search team of 20 is dispatched on a rescue operation but they come back empty handed just after 23h30.<br />
<br />
My sheltered hut seems to keep me warm enough, but only until 23h00 when a light wind picks up and temperature drop drastically to 6°. Luckily for me, when we set off for our training ride earlier in the day, as the morning was still chilly I decided to wear an under-vest, long jersey and pants, a beanie and long gloves, my saving grace.<br />
<br />
Although my body was telling me to sleep and rest my mind switched to survivor mood and having packed the hut with more fynbos branches I lye down in the fetus position to keep my body warm.<br />
<br />
I survived a cold sleepless night and my new day was welcomed by the most amazing sunrise which lit all the surrounding mountains with some warm sun rays.<br />
<br />
At 05h30 I climbed the rock above my hut to get my bearing right; in front of me I still see the white cement tower but further on its left I can spot a winding road above the mountain; my mind is set on reaching that road and started to study a route from my view point. I type a message to Clive and Tina which I will send as soon as I have cellphone reception, probably only once I reach the road. My target is too reach the safety point by 10h00.<br />
<br />
At 06h00, Merida on my shoulder, I resume my Epic training!!! The first stream crossing I reach I quench my thirst with fresh water, refill the only water bottle left (the second one was lost through a rocky descent) and wash my face, more of a wake up call then anything else; in the meantime, back in Wellington, rescue operation has resumed, and a decision to bring a chopper is taken, not one but two.<br />
<br />
Clive decides to hire a friend's chopper and follow our training route while the rescue chopper flies over and around Bains Kloof pass.<br />
<br />
With some difficulties I have descended the rock from where I sheltered overnight and by 07h30 I am starting the ascend towards the road which is still on my sight but so far away; attempt to delivered the message typed earlier fail repetitiously as reception is not found.<br />
<br />
By 08h30 I reach a plateau just below the road; my attempt to reach the road by 10h00 seems to be on schedule. I decide to take a short break to recoup my energy when I hear the familiar sound of an helicopter blades; to my disappointment it is not the traditional red colour of a rescue helicopter, it is blue but is hovering above me so I start waving my arms.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><i>Photo taken from the Blue helicopter. Below the arrow is me and the Merida</i></b></td></tr>
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<br />
In the blue helicopter there is riding partner Clive, pilot Ross and good friend Tom; they radio the Rescue helicopter my co-ordinates and five minutes later, the familiar Red rescue chopper appears from behind the mountain in a scene that reminds me of the great Francis Ford Coppola's blockbuster Apocalypse Now!!.<br />
<br />
I am overwhelmed with emotions and relief but still determine to reach the road, so while I wait for the Rescue helicopter's crew to finalize their rescue operation I keep on climbing.<br />
<br />
By 8h45 the paramedic from the Rescue chopper starts descending towards me, a fellow mountain biker, reassure me that he will first hoist me to safety and then come back to rescue my Merida!!!<br />
<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><i>Finally landing to safety<br /><br /></i></b></td></tr>
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My Absa Cape Epic training ends at 09h15 when I finally lands just outside Wellington. Although tiring, unexpected and tough at times, this training has taught us a few lessons; always stay with your partner and ride on marked tracks.<br />
However we have also learned that we can trust each other, we are determined, committed, mentally and physically strong.<br />
<br />
So Absa Cape Epic 2015.......here we come.<br />
<br />
Team Grand Dedale Penetron<br />
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<br />Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-62932306050928434422014-09-24T02:36:00.000-07:002014-09-24T02:36:08.754-07:00Press Release - Grand Dédale winner of Best Hotel at SATOA Travel Awards 2014<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm; mso-yfti-tbllook: 1184; width: 601px;">
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<span style="color: white; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Grand Dédale Country House<o:p></o:p></span></div>
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<em><span style="color: white; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Winner of Best Hotel less then 20 rooms </span></em><i><span style="color: white; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br />
<em>SATOA Travel Awards 2014</em></span></i><span style="color: white; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<a href="http://granddedale.bmetrack.com/c/l?u=3E64E94&e=53A6EA&c=36747&t=1&l=7E4D62C&email=7iP2nw4rxvjnaQ066JrokOXdo1DTa1xq" target="_blank"><span style="text-decoration: none; text-underline: none;"></span></a><o:p></o:p></div>
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<strong><span style="color: #666666; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Grand
Dédale Country House</span></strong><span style="color: #666666; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";">Wellington, South Africa, Wednesday 24th September 2014<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Grand Dédale Country House continue to shines as of the leading Country
House and Boutique Hotel in South Africa as it wins the prestigious Best
Hotel (with less than 20 rooms) in the SATOA Travel Awards 2014. <br />
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"This award is the best gift for our 5th birthday and it recognizes
our hard work, passion and dedication in establishing Grand Dédale as the
leading Country House and Boutique Hotel in South Africa" says Angelo
Casu, whom with wife Tina, manages and owes Grand Dédale Country House. <br />
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“The award has also a special meaning to us as it is given by peers in the
Travel industry, a testimony that our goal and commitment to position not
only our establishment but Wellington as a winelands destination, has been
achieved" continues Angelo Casu. <br />
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The SATOA Travel Awards are designed to reward companies and/or individuals
for the quality of their products and/or their valuable input in the
destinations promoted by SATOA (Africa and Indian Ocean). <o:p></o:p></span></div>
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<strong>About Grand Dédale
Country House </strong></span></b><span style="color: #666666; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Grand Dédale Country House nestles snugly in the centre of
this picturesque labyrinth of mountain ranges, vineyards and forests
allowing guests the delicious opportunity to cocoon themselves away from
the rest of the world, and to do so in utter luxury and comfort.<o:p></o:p></span></div>
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">At the heart of the Doolhof Wine Estate, the sensitively
restored Manor House continues its tradition of CapeDutch hospitality by
welcoming a whole new generation of guests looking to get away from it all.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">The white gabled exterior of the Manor House retains its
classic early CapeDutch appearance, while the interior, by contrast, is a
wonderfully eclectic mix of modern design elements punctuated by European
and Asian antiques, grand statement pieces and small oddities.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">A colour palette of cool white, with blue and muted green
accents creates an elegant ambience, while inviting sofas encourage guests
to linger awhile over an interesting book or to gaze out of the window at
breathtaking mountain or vineyard views.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">This attention to comfort and elegance continues in the
three ‘Elegant Living’ suites. Each one boasts its own distinct feel but
all three share a luxurious sense of space and an attention to the finer
details in life, such as extra length king size beds complete with percale
cotton linen, i-Pod docking stations and under-floor heating.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">An architectural spiral staircase leads one to the three
‘Loft Living’ rooms, each facing a different mountain range and beautifully
appointed under the Manor House’s sweet smelling thatch. A stay in one of
these attic rooms has an added storybook feel to it, complete with fine
furnishings, romantic Victorian bathtubs and walk-in cupboards.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">The quaint Old Wine House – a freestanding thatched stone
cottage – dates from 1707, and is an ideal hideaway for honeymoon couples
or those guests craving that extra bit of privacy. A fully equipped
kitchen, private patio and minibar complete the experience.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">Delicious ‘Cap Classique’ continental breakfast buffets,
light lunches, homemade high tea treats, sundowner canapés and three-course
candlelit silver service dinners – dining at Grand Dédale is definitely an
elegant affair.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">Our Resident Chef has a deep love for the Wellington area,
and it shows in her menu, which is largely inspired by locally sourced
produce, such as her current favourite ingredient: authentic buffalo
mozzarella from Wellington’s own Buffalo Ridge; one of only two farms in
the southern hemisphere producing mozzarella from original Italian buffalo.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">It features strongly on the menu, as does classic Cape
seafood and game, all artfully paired with the estate’s own wines.<o:p></o:p></span><br />
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt;">Less than an hour’s drive from Cape Town, Wellington is a
quirky destination that is often overlooked by tourists, but which promises
a host of interesting attractions, from the organic farms that supply Grand
Dédale’s kitchens to nature and game reserves, wine estates and even its
own brandy route.<o:p></o:p></span><br />
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Situated just
outside this historic town, Grand Dédale is perfectly placed to offer
visitors not only a base from which to explore the region, but also one to
return to and forget the world for a while.<o:p></o:p></span></div>
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<strong>For more information
contact Grand Dédale Country House <a href="mailto:info@granddedale.com"><span style="font-weight: normal;">info@granddedale.com</span></a> </strong><br />
<strong>or visit their
website </strong><br />
<strong><a href="http://granddedale.bmetrack.com/c/l?u=3E64E94&e=53A6EA&c=36747&t=1&l=7E4D62C&email=7iP2nw4rxvjnaQ066JrokOXdo1DTa1xq" target="_blank">www.granddedale.com</a> </strong><br />
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Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-29092853103423580782014-09-10T05:56:00.000-07:002014-09-10T06:12:13.629-07:00Recipe of the month - Peppered Springbok loin, deep fried three cheese gnocchi, beetroot cubes and red wine jus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWjfAxL46ikzF58id4T8xJlToUwCSza6cyFKj5iHShwJXV4Q4gOnzTZBz-2Ec4eNgnxaHCDy6zBpmXNVYGxf6YIZGLG_MwRMcHSZy4MiP1dFcvC1qXnR5f1V3X0l_K94pUlLCgkl_goo/s1600/Peppered+Springbok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWjfAxL46ikzF58id4T8xJlToUwCSza6cyFKj5iHShwJXV4Q4gOnzTZBz-2Ec4eNgnxaHCDy6zBpmXNVYGxf6YIZGLG_MwRMcHSZy4MiP1dFcvC1qXnR5f1V3X0l_K94pUlLCgkl_goo/s1600/Peppered+Springbok.jpg" height="240" width="320" /></a></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">To prepare the gnocchi (serving 4)</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 4 large potatoes</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 3 large eggs</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 3 Tablespoons flour</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 1 heaped tablespoon baking powder</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 200grams of cheese of your choice</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 150ml fresh cream</span><br />
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Boil the potatoes (whole and in their skins) until soft. Allow to cool, then peel and coarsely grate into a large bowl. You can also use a potato ricer.</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Whisk the eggs and add them to the potatoes with the flour, baking powder and salt and the grated cheese. Mix well to form a soft, but not too sticky, dough. Sprinkle some flour onto a board and start rolling pieces of the dough into long thin sausages – about 1/2 ” in diameter. Slice these into 2 cm pieces.</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Heat the oil in a frying pan and deep-fry the gnocchi until golden brown.</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">They can be served immediately or reheated (uncovered) in the oven to regain their crispiness.</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">if you prefer an healthier option, you can cook the gnocchi in a pot of boiling salted water. Put only five or six into the pot at a time, as you want the water to boil continuously. </span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Before plating, i</span><span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">n a sauce pan reduce cream and add the gnocchi for 2 minutes, season and serve.</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;"><br /></span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">To prepare the beetroot</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;"><br /></span></div>
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<span style="font-family: Georgia, Palatino; font-size: 12px;">• 200 gr baby beetroot</span></div>
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 50 gr salted butter</span><br />
<div style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;">
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• Seasoning</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;"><br /></span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Boil the beetroot until soft, peel, and cut into 1 cm cubes; saute with butter and season before serving</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">To prepare the springbok</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;">
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 800 gr springbok fillet or sirloin</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• 50 gr crushed black pepper</span><br />
<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">• seasoning</span></div>
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<span data-mce-style="font-family: Georgia, Palatino; font-size: 12px;" style="font-family: Georgia, Palatino; font-size: 12px;">Season and sprinkle the Springbok with crushed black pepper until covered; heat medium size pan with a splash of extra virgin olive oil and seal the meat for three minutes on each side. Finish in a hot oven, 220 degrees, for 5 minutes</span></div>
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Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-55462672001065631052014-05-14T01:54:00.000-07:002014-05-14T01:54:05.805-07:0048 hours in Wellington<h2 style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 23px; font-weight: normal; margin: -13px 0px 12px;">
48 Hours in Wellington</h2>
<h3 style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 14px; font-style: italic; font-weight: normal; margin: 0px;">
<b>Plan your next weekend getaway with this guide to the Cape Winelands’ best kept secret</b></h3>
<br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;" />
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Capetonians and visitors to the Mother City are absolutely spoiled for choice when it comes to options for quick weekend getaways in the Western Cape, and many often opt to flock to fabulous Franschhoek or sweet little Stellenbosch for their mini escapes. Where they <em>should </em>be headed though, if they’re looking for a unique break and a somewhat old-school Cape Winelands experience, is Wellington, a <em>dorpie </em>at the foot of the Groenberg Mountain and just about an hour from the big city.</div>
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No longer worthy of its former reputation as “Wellington Smellington” (because of the odour from the town’s old leather tannery), the vineyard village is truly at the heart of South Africa’s wine industry, not just geographically, but also because most of the country’s rootstock material for vines comes from the local farms. As one local says, “it all starts in Wellington.” </div>
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You’ll be pleasantly surprised to find more things to see, taste, smell and experience than you could actually fit into 48 hours, and best of all, Wellington still has that undiscovered, undisturbed charm forever gone from its commercially popular Winelands counterparts, so this is where you go when you’re looking for something a little left of centre (this one’s for you Hipsters). </div>
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And to make (re)discovering Wellington a little bit easier, we’ve put together a guide to how best to spend your weekend away. Get reading and then get packing, because as any experienced holidaymaker knows, hidden gems don’t stay hidden for very long.</div>
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<strong>WELLINGTON IS A PLACE FOR...</strong></div>
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<strong>...A decent dose of culture and history</strong></div>
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Wellington, which is named after the British duke who defeated Napoleon at Waterloo, developed through the ages from being a border town for the Cape Colony to a hub for academia, a centre for the leather and piano-making industries and then eventually to the destination for wine connoisseurs and casual weekenders that it is today.</div>
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Start your visit with a glimpse of this history at the <strong>Wellington Museum</strong> on Church Street, which houses a small collection of local artefacts from the bygone era. Here you can learn the importance of the town’s train station or browse the titles of books written by and about Andrew Murray, the man whose likeness is captured in a statue sitting at the front of the town’s big, holy centrepiece. Considered to be the father of education in Wellington, this Scotsman is also recognised as a spiritual leader whose teachings attract disciples from as far as China. The museum also has surprising, unexpected (for this neck of the woods anyway) exhibits, like one of the largest Egyptology collections in Southern Africa and relics from the ancient lives of Sotho and Tswana tribal folk.</div>
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For a taste of Wellington’s modern heritage, there’s the <strong>Breytenbach Centre</strong>. The building, which was the former home of writer and painter Breyten Breytenbach, was bought by the town for the princely sum of R10 so it could be turned into a haven for local and visiting arty types. Drop in on the right Saturday and you might happen on an exhibit opening in the upstairs gallery featuring work by a local painter, or pop into the gift shop for beautiful, quirky Wellington-made ceramics and glassware. The multi-purpose centre also has a little restaurant theatre in the back called <strong>Die Bordienghuis</strong> where jazz and blues musicians entertain and brave open-micers serenade audiences on Tuesdays.</div>
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If you’re a bit of a shopper, it’s also worth checking out <strong>Redemption Leather</strong>, a reminder of the town’s tannery past where you can find one-of-a-kind, handmade shoes and bags.</div>
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<strong>...Good Shiraz... </strong></div>
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Wellington is wine country after all, so it would be practically indecent not to go for a tasting or two. The difference here is that you’re more likely to encounter boutique estates and family-owned farms, which means that you won’t be sampling run-of-the-mill reds and whites. Take for example<strong>Andreas Boutique Wine Estate</strong>: they only produce a Shiraz that has quite a cult following among local connoisseurs and therefore sells out each year (bookings for a tasting have to be made by appointment, and the farm isn’t open on weekends).</div>
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A more accessible option is the family-friendly <strong>Dunstone Winery</strong>, which sits pretty along Bovlei Road together with several more Wellington estates. The Shiraz, Merlot and special Rosé (it’s made with 100% Shiraz grapes) are tenderly crafted by hand, and behind the farm’s tasting room and its <strong>Stone Kitchen</strong> restaurant is a mini fairy-tale world with a jungle gym, sandpits, giant pillows and blankets on the green grass and the scent of ripe guavas wafting gently in the air. Needless to say, it’s perfect for little ones, and a little exploration will reveal a hidden pond with white, orange-billed ducks preening themselves near the reeds.</div>
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While you’re on a serious tasting mission, be sure to call ahead and make an appointment for some sipping and sampling at <a href="http://www.capetownmagazine.com/bosman-family-vineyard" style="color: #004b7b;" target="_blank"><strong>Bosman Family Vineyards</strong></a>. The eighth-generation farming clan are known for their highly ethical, fair-trade productions, and that genuine goodness comes through in their signature vinos.</div>
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<strong>...and an old-fashioned dop</strong></div>
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If you don’t have a taste for wine (and even if you do), an absolute must-try while you’re in Wellington is a sampling of the gins, vodkas, brandies and absinthe at <a href="http://www.capetownmagazine.com/jorgensens-gin" style="color: #004b7b;" target="_blank"><strong>Jorgensen’s Distillery</strong></a>. Also by appointment only, a visit to Roger and Dawn Jorgenson’s home and magic potion workshop will leave you with a new appreciation for the production of liquor. The master distiller is ultra passionate about the fragrant plants that go into the old-school-made alcohol (there are several vintage copper potstills on the property, one of which is still in use), and he’ll give you a history lesson, a botany lesson and a lesson in distillation all in one. You’ll be surprised to find that gin can actually taste good.</div>
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<strong>...Long, lazy lunches, brunches and dinners</strong></div>
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Wellington’s slow country life lends itself to lavish lunching on a <em>stoep </em>out in the sun or cosying up with a bowl of something warm next to a fireplace, and fortunately, you won’t be too hard pressed to find a spot to do both. The recently opened (2012) <strong>Twist Some More</strong> restaurant comes recommended by pretty much any local you care to ask, probably because its blackboard menu concept is a novel idea in Wellington and the food is simply drool-worthy. The offerings change daily based on what fresh ingredients the chef has in the pantry, but a much-loved constant is the Wild Boar, Apple and Sage Burger, which was voted among the Top 20 Burgers in the Western Cape. The kids will love the tree house jungle gym, and moms and dads can watch them while sipping on local wines that go rather well with the sumptuous eats.</div>
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To go along with the wine and dine theme, you can also head to Kleinevalleij Estate’s <a href="http://www.capetownmagazine.com/festa" style="color: #004b7b;" target="_blank"><strong>Festa restaurant</strong></a> for some hearty “<em>boerekos </em>(farm food) with a twist”, as Chef Tina Maritz describes the fare. The scenic property has chairs on the edge of its vineyard, where you can simply sit and soak in a stunning sunset while sipping on something grapey.</div>
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And where to for dinner? Well, <strong>Oude Wellington</strong> is a bit of an institution and beyond just serving up homey food inspired by classic French cooking (apparently the pork belly is to die for), the restaurant dishes up a generous dose of good old-fashioned country hospitality. The eatery is housed in a 200-year-old converted chicken barn and run by husband and wife team John and Susanna Tecklenburg. She is the resident hug-giver, with an ever ready shoulder for the teary, while he may join you with a brandy at the <em>stammtisch, </em>a small, round table where strangers ring the bell, share a round of shots and become friends.</div>
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<strong>...Outdoor adventures and MTB</strong></div>
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Once you’re away from the centre of town and Wellington’s farming industria, the valley rises and falls with rows of grapevines and pristine green hills that roll out to reveal a stunning landscape all the way to the mountains. A drive up the <strong>Bainskloof Pass</strong> will give the most spectacular vantage point, and the summit makes for one helluva sunset spot.</div>
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If you’re more content <em>doing </em>rather than just watching, bring along your mountain bike and explore the scenic trails. Permits (they’re R40) for each of the four routes are available from <strong>Welvanpas</strong>’s cute coffee shop, called <strong>Die Ou Meul</strong> ,and you can pick up a map as well as homemade preserves and chutney or olive oil and peppadews for the road. </div>
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<strong>...</strong><strong>Fun campouts</strong></div>
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True outdoor enthusiasts can camp out at the site at the bottom of the Bainskloof Pass or just make home at <strong>Bainskloof corner</strong>, an all-in-one resort and a great springboard from which to do some hiking or appreciate Wellington’s natural surroundings. And for folks who want to have a quintessentially African experience, <strong>Bontebok Ridge</strong> showcases the local wildlife living amongst the fynbos on morning and evening game drives. </div>
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<strong>...Good old-fashioned country living</strong></div>
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Just so you know, if you stay at <strong>Grand Dédale Country House </strong>during your visit to Wellington, you might find yourself forgoing all of the above plans and choosing to unplug and indulge in luxury at the beautiful manor for the entire time instead.</div>
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The five-star, seven-room house is situated at <strong>Doolhof Wine Estate</strong>, which means ‘labyrinth’ in Afrikaans, and with a horse paddock, a little field of grazing cattle and an actual labyrinth on site, the entire scene is so pastoral William Wordsworth could write volumes of sonnets about it. Visitors will get a floating-on-feathers feeling from the second they step into the immaculate front room, though a friendly purr from the resident cats should help bring them back down to earth and make it feel a little more like home (if home is an opulent Old Cape Dutch-style house straight out of a story book fantasy).</div>
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A stay here includes lavish breakfasts, a full high tea spread in the afternoons and sumptuously satisfying three-course dinners served either on the manor’s front porch in the summer time, or in cosy spots around the house in winter. Picture days spent lounging under the sun next to the gorgeous pool area and nights cuddling up in one of the soft, plush beds or soaking in a footed bathtub. Not to mention, since guests can help themselves to cool drinks and refreshing wines from the perpetually stocked communal fridges on both floors of the house, there truly isn’t a reason to ever leave.</div>
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This is where loved up honeymooners go to revel in the glow of their new nuptials, where long term couples come to celebrate another year together, and where luxury-loving holiday-makers know they have absolutely nothing to worry about. </div>
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If you’re looking for a more affordable alternative but with the same kind of country hospitality,<strong>Bakkies B&B</strong> will hit the spot, and many agree that the breakfast is more than marvellous.</div>
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Visit Wellington.co.za for more accommodation options.</div>
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<strong>Extra top tips: </strong>Wellington’s equivalent to Cape Town’s <a href="http://www.capetownmagazine.com/mzolis" style="color: #004b7b;" target="_blank">Mzoli’s</a>, <strong>Chippa’s Place</strong>, is where those looking for roads less travelled and authentic township jams can go for a <em>shisa nyama</em> jol. You get to choose the meat, which will braaied with secret signature spices and brought to your table.</div>
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If you’re into design, fabrics and finding out how things work, visit <strong>Quenti Alpaca Farm</strong> for a look at what it takes to go from cute sheep-like creatures to even cuter socks, sweaters and hats. Do note that you’ll have to call ahead if you want to drop by.</div>
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<strong>WELLINGTON WESTERN CAPE DIRECTORY</strong></div>
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<li><strong>The Wellington Museum: </strong>Cnr College and Church Streets | +27 (0) 21 873 4710 | Monday – Friday: 8am – 4pm; Saturday – Sunday: By appointment only</li>
<li><strong>Breytenbach Centre: </strong>14 Burger Street | +27 (0) 21 873 2786 | Monday – Friday: 9am – 5pm/ 10am – 5pm (gallery and gift shop)</li>
<li><strong>Redemption Leather: </strong>Bainskloof Road | +27 (0) 21 873 3197 | Monday – Friday: 8am – 5:30pm; Saturday: 8am – 1pm</li>
<li><strong>Andreas Boutique Wine Estate: </strong>Bovlei Road | +27 (0) 21 873 2286 | Monday – Friday: By appointment only</li>
<li><strong>Dunstone Winery: </strong>Bovlei Road | +27 (0) 21 873 6770 | Monday – Tuesday: By appointment; Wednesday – Sunday: 8am – 5pm</li>
<li><strong>Bosman Family Vineyards: </strong>Bovlei Road | +27 (0) 21 873 3170 | Monday – Friday: By appointment</li>
<li><strong>Jorgensen’s Distillery: </strong>Versailles Farm, Regent Road | +27 (0) 21 864 1777 or +27 (0) 82 564 2512 | Monday – Saturday: By appointment</li>
<li><strong>Twist Some More: </strong>Hexberg Road | +27 (0) 21 864 1467 | Wednesday – Friday: 12pm – 3pm & 6pm – 8pm; Saturday: 8:30am – 3pm & 6pm – 8pm; Sunday: 8:30am – 3pm</li>
<li><strong>Festa Restaurant: </strong>Bainskloof Road| +27 (0) 21 873 0075 | Wednesday: 9am – 4pm; Saturday and Sunday: 9am – 3pm; Thursday – Friday: 9am – 10pm</li>
<li><strong>Oude Wellington Restaurant: </strong>Bainskloof Road | +27 (0) 21 873 2009 | Monday – Sunday: 12pm – 3pm & 6pm – 9pm</li>
<li><strong>Welvenpas: </strong>Bovlei Road | +27 (0) 21 864 1239 | Tuesday – Friday: 8am – 5pm; Saturday – Sunday: 8am – 3pm</li>
<li><strong>Grand Dédale Country House on Doolhof Wine Estate: </strong>Bovlei Road | +27 (0) 21 873 4089 | Check-in is from 2pm</li>
<li><strong>Chippa’s Place: </strong>4895 Mahojane Street | +27 (0) 82 454 0585 | Monday – Thursday: 8am – 11pm; Friday – Sunday: 8am – late </li>
</ul>
Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-7775899739567088012014-02-02T00:10:00.000-08:002014-02-02T00:10:05.892-08:00Recipe of the month - Honey lacquered duck breast on crushed mint peas and spinach, potato fondant and duck jus <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XgABKjF7KqE/Uu3sfgMrH3I/AAAAAAAAAF4/Lakf76MReiA/s1600/2014+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XgABKjF7KqE/Uu3sfgMrH3I/AAAAAAAAAF4/Lakf76MReiA/s1600/2014+-+1" height="239" width="320" /></a></div>
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<span style="font-family: inherit;">Ingredients for 2 person<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 duck breast </span></div>
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<span style="font-family: inherit;">50 grams pecan nuts</span></div>
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<span style="font-family: inherit;">50 grams honey </span><br />
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50ml chicken stock</div>
<span style="font-family: inherit;">100 ml Soya sauce</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">70 grams salted butter </span><br />
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;">200 grams frozen peas</span></div>
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<span style="font-family: inherit;">10 grams fresh mint </span></div>
<span style="font-family: inherit;">20 grams baby spinach </span><br />
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<span style="font-family: inherit;">3 large potatoes </span></div>
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<span style="font-family: inherit;">Preparation</span></div>
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<span style="font-family: inherit;">Score the skin of the duck breast and add salt
on the skin, seal off the duck skin side down on a low heat until golden and
crispy without any oil in the pan.</span></div>
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<span style="font-family: inherit;">When ready to serve cook the duck 180
degrees for 15mins. </span></div>
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<span style="font-family: inherit;">Remove the duck from the pan and set aside, in
the same pan add honey, soya sauce, nuts, butter, chicken stock and reduce until sauce consistency.</span></div>
<span style="font-family: inherit;">Blanch frozen peas for 3 minutes in salt water, strain
and add to pan with some butter on a low heat; whilst cooking crush the peas with a fork and
the chop mint seasoning</span><br />
<span style="font-family: inherit;">Sauté spinach in butter and season, then add to crushed peas</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">For the starch peel the potatoes and cut 3 x 3
cube sizes, blanch until soft in the centre and deep fry at the end just before
plating.</span><br />
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For the garnish melt 40 grams of honey with 40 grams of sugar in a little water and then pour over the duck.<br />
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Bon Appetit!<br />
<span style="font-family: Calibri;"></span>Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-34515057266552650682014-01-31T23:42:00.000-08:002014-01-31T23:42:11.026-08:00South Africa by Bike <br />
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South Africa by Bike </h1>
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No matter how strange or far-off your destination, a bicycle can connect you in strange and inspiring ways</h2>
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Welvenpas trails <em>Photo:</em> Jen Judge</div>
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"The more you do and see, the bigger the list of goals and dreams grows."</h3>
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<!-- /.article-tangent -->It’s amazing where a bicycle can take you. A few weeks ago, a mountain bike netted me some of my <a href="http://www.outsideonline.com/outdoor-gear/cycle-life/A-Wild-Ride.html" target="_blank">favorite memories of Namibia</a>. And in South Africa this week, it’s the road bike that’s given me passage to the country.<br />
I flew to Cape Town a week ago with a loose plan for a bike tour through the Cape Winelands, northeast of the city. Between assignment and departure, through a series of convoluted phone calls and emails, I met Steve Thomas, whose company, <a href="http://www.daytrippers.co.za/" target="_blank">Day Trippers</a>, plans all manner of cycling tours.<br />
I didn’t want a tour guide, but Steve was happy to help me to whatever level of assistance I needed and made itinerary suggestions and handcrafted GPS files to help keep me moving. And though I didn’t meet Steve at the beginning of the trip, he offered his son, Bennett, to chauffeur my gear and shepherd me around.<br />
Without dwelling on places and itineraries, the general arc of the trip has involved shuttling to the semi-desert Karoo that starts some 100 miles west of the city, crossing a couple of mountain ranges, wending through vineyard country, and ending up, finally, back in Cape Town. I’ve pedaled up solitary roads that slice through desiccated scrub-filled valleys, coasted through vineyards and cranked around the blustery Cape Peninsula, tasted Cape chardonnays and shirazes at every stop, and generally been overwhelmed by the landscape.<br />
Along the way, bikes have continued to open doors for me. When it looked like I was going to have nowhere to stay on night two, the co-owner of <a href="http://www.granddedale.com/" target="">Grand Dédale</a>, one of the finest farmhouse inns in all of South Africa, invited me in. He’s a mountain biker, I later found out, and he spent a couple of hours showing me around the fast, buff, local <a href="http://www.bainsmtbtrails.co.za/" target="_blank">Welvenpas trails</a>.<br />
Meanwhile, Rupert, a suspension tech at Specialized in Stellenbosch, drove an hour out of his way to set me up with road bikes for the pavement portion of the trip. And in Wellington, I poked my head into the local shop, Universal Cycles, to make a quick purchase and didn’t leave for an hour because the staff and crew were as friendly and familial as my LBS back home.<br />
The strangest connection of all, however, came last night when I finally met Steve at dinner. Part of my fascination with South African riding stems from the <a href="http://www.cape-epic.com/" target="_blank">Cape Epic</a>, which is one of those races that every mountain biker must daydream about a little bit. I’ve been seriously considering it for a while now, though over the past year I’ve continued to hear talk of a wilder endeavor called the <a href="http://www.freedomchallenge.org.za/" target="_blank">Freedom Challenge</a>. This self-support, 1,430-mile odyssey across the country’s length makes the Cape Epic look like a warm-up—and is said to be even better.<br />
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Over dinner, I discovered that Steve isn’t just a grand old friend with the founder of the race, but he also has done it twice (and his wife and oldest son have each ridden it once) and is instrumental in supervising it each year.<br />
Given my <a href="http://www.outsideonline.com/outdoor-gear/cycle-life/The-Arizona-Trail-300.html" target="_blank">endurance predilections</a>, Steve and I spent the better part of dinner trading tales of getting lost in the woods—or bush, in Steve’s case—and scheming for how I can get back over here to try it, maybe even in 2014. Bike racing is like travel in that sense: The more you do and see, the bigger the list of goals and dreams grows.<br />
Before I came to Cape Town, I didn’t know a single person in the country. When I leave in a few days, I’ll head back home having met and ridden with a handful of new friends and certain in the knowledge that I’ll share a road or trail with some of them again. As much as the thrill of shredding dirt or knocking out a fast time on a hill climb or even just spinning wide-eyed through new terrain, the shared passion of cyclists is what excites me most about our sport.<br />
The promise of wild adventure rates pretty high, too, and over dinner I told Steve I’d figure out a way to come back and try the Freedom Challenge soon. Before I’d even finished my sentence, however, he was telling me about the <a href="ttp://www.amazon.com/Riding-Dragons-Spine-David-Bristow/dp/1431700304" target="_blank">Spine of the Dragon</a> trail that he and a friend pioneered. And just like that, 2015 starts to fill up.</div>
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<em>By:</em> <a href="http://www.outsideonline.com/author-bios/Aaron-Gulley.html" rel="author">Aaron Gulley</a> </div>
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Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-27772964413799963812013-10-31T04:35:00.000-07:002013-10-31T04:35:46.411-07:00Press Release - Grand Dédale voted Best in South Africa<a href="http://burl.co/2B1996E#.UnJAGmjL7pE.blogger">Press Release - Grand Dédale voted Best in South Africa</a>Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-18751327922808367962013-10-31T03:31:00.001-07:002013-10-31T03:31:08.482-07:00October recipe - Homemade prawn tortellini in a saffron, gin and lemon butter sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaw-JoeQP01wwzrWzKucienghlSBjYNrTSbyiTef1vAqxyKTmIezKcECnJbJMc2rM7aNEftSy_Ap8rsFc87QGulMY1em5VWY1H5B-T5VzpRKL87v2zFM0EJspIXSALZdHzqsfxE3fCcE/s1600/Tortellini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaw-JoeQP01wwzrWzKucienghlSBjYNrTSbyiTef1vAqxyKTmIezKcECnJbJMc2rM7aNEftSy_Ap8rsFc87QGulMY1em5VWY1H5B-T5VzpRKL87v2zFM0EJspIXSALZdHzqsfxE3fCcE/s320/Tortellini.JPG" width="320" /></a></div>
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<br />
Ingredients 4 person <br />
<br />
1kg prawns <br />
1 red chilli<br />
30gr coriander<br />
juice of 1 lemon<br />
10gr salt <br />
500gr OO flour<br />
1 egg yolk<br />
1 full egg<br />
40ml olive oil <br />
100mlwater<br />
2 clove of garlic<br />
10gr saffron<br />
1 shallot<br />
1 glass white wine<br />
dash Worcester sauce<br />
dash of Gin<br />
250ml cream<br />
250gr salted butter cut into sticks<br />
Salt and pepper to taste<br />
parsley to sprinkle<br />
<br />
Preparation for the pasta dough<br />
<br />
Add flour, eggs, salt and olive oil in a mixing bowl and mix together. slowly add the water and keep on mixing until you achieve a soft but not sticky dough. place in a refrigerator for at least an hour. after resting the dough, roll it through a pasta machine or with a pin until thin. cut out rings of 4 cm diameters.<br />
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Preparation for the filling and filling the pasta rounds<br />
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Clean the prawn and blanch them in boiling water for 1 minute, drain them and cool them in iced water. Finely chop the garlic, chilli, coriander and the prawns, add the lemon juice and salt and pepper to season. h tin foil and place it in the oven at 160 degrees for 4 hours. Peel the potatoes and cook them in slightly salted water until tender. Mash them while still hot, add the olive oil and whisk until smooth and glossy while seasoning with salt and pepper. Roughly chop the mushrooms and sauté in a very hot pan with a pinch of salt and pepper. <br />
Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover with a moist cloth.<br />
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Cooking the sauce and tortellini.<br />
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Heat a large pan over high heat. When the pan is hot, add the wine, juice of one lemon, chopped garlic, and chopped shallot. Cook for 3 minutes, stir in the salt, pepper, Worcestershire, Gin and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. and keep warm for a few minutes until ready to use.<br />
Put two litres of salted water to boil, once boiling put the tortellini in the water and once they surface it means that they are cooked; strain the tortellini and sauté in the sauce. Chop the parsley and sprinkle before serving.<br />
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Bon appetite Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-59600680240514143762013-08-29T05:35:00.000-07:002013-08-29T05:35:44.009-07:00Grand destination - savouring a weekend at the Cape<div align="LEFT">
The asphalt gave way to dirt beneath our tires. We were nearly there. Some weekend “wintering” in the South African countryside had arrived, and the weather was cooperating magnificently. Trough the sunroof above our heads, brushstroke clouds coated in front of an azure canvas. Vineyards and old orange orchards blurred beside the car as we rounded another corner on a twisty route deep<br />into the valley. Our destination was Grand Dédale, a charming Cape Dutch manor tucked away between the Groenberg Mountain and Bain’s Kloof Pass near the town of Wellington, about 45 minutes from Cape Town. An elegant hideaway just a short drive from a multitude of wineries, as well as a few artisanal distillers, the manor offers luxury, comfort and exceptional service.<br />Angelo Casu, an Italian-South African and veteran of the Cape hotel scene, with previous positions at the world famous Mount Nelson and Winchester Mansions hotels in Cape Town, greeted us on the step of the manor. He and his wife Tina, a German-South African, have been managing<br />the property on behalf of its English owners for more than five years, wearing a number of hats, from general manager to waiter to doorman. The 300-year-old manor house includes six comfortable rooms, and for those needing absolute privacy and more space, the property also features the romantic Old Wine House, a standalone thatched cottage dating from 1707. Our room, named after its view of the Limietberg Mountains, was a cosy loft, tastefully decorated and offering all the amenities one would expect from a five-star hotel. Accessed via a tight spiral staircase, it was one of three thatch-covered rooms sharing a charming sitting area, complemented by a fully stocked bar. Dinner – served by Brighton, a charming Malawian gentleman – was preceded by canapés and a glass of Pierre Jordan Cuvée Brut. Featuring a very local menu, our meal was replete with wines from the property (Grand Dédale is located on the award-winning Doolhof Wine Estate) and cheeses from the Wellington valley. In keeping with the season, dinner consisted of a rich tiger prawn, mussel and squid risotto, followed by an eland fillet sourced from the Bontebok Ridge Reserve nearby, with potato fondant, delectable green beans and butternut purée, topped with jus. Ending the meal were some extraordinary handcrafted drinks from Jorgensen’s distillery in town, including the Naked Limoncello, an almost creamy concentration of organic lemons, and Savingnac brandy, a rival to the best cognacs in the world, with distinct notes of marmalade, cinnamon, raisins and coffee wafting from its caramel coloured depths. Full and content, we were assured of a heavenly night’s sleep under the intoxicating, earthy scent of thatch. The evening’s heavy downpour brought to life the rich greens, reds and greys of the mountainous landscape. Our exploration of some of the 380 hectares of vineyard, forest and fynbos that surround the property began at the stone labyrinth – the emblem of the hotel and the wine estate – which is laid out in a similar manner to the one in the cathedral at Chartres. (Grand Dédale is French for “Great Labyrinth,” and Doolhof, Afrikaans for labyrinth, was the name given to the area by the early settlers due to the many hills and vales, which allow only one way in and out.) Walking through the maze was a welcome meditation, a chance to lose track of direction, time and the outside world with every turn. Beginning a hike under a cool canopy, we travelled along the Kromme River, eventually ascending to a rugby pitch with perhaps the most gorgeous backdrop in the world. Further up the mountain slopes were hardy vines, twisted around trellises suspended over a floral carpet of yellow and white. The air was sweet and fresh, carrying a delightful perfume from the indigenous flora, overlaid with the subtle hint of roses. (A nearby valley rose farm, Langkloof, cultivates more than 14,000 plants.) After reaching the highest vineyard on the property and feeling invigorated thereby, we returned home to freshen up for a rare visit to the Bosman Family Vineyards, a farm not normally open to public tastings. Beyond growing grapes, this picturesque estate is home to one of the largest rootstock nurseries in the Southern Hemisphere, one of 30 such operations in Wellington. The Bosmans stopped making wine in 1956, but in 2004, they resumed production of what are considered some of South Africa’s best vintages. On our personal tour with the gracious and knowledgeable Tina, we were lucky enough to witness a carefully managed bottling process, all done by hand (like everything on the farm), and we were invited to taste Bosman’s eclectic range of wines. Some standout whites included the tongue-smackingly crisp Méthode Cap Classique (100 percent Chenin Blanc) and a surprisingly charming “blanc de noir” style wine. Apparently, this wine, a Pinot Noir, Chardonnay and Meunier blend, was supposed to be a bubbly, but finished as a still wine due to its high alcohol content. The solitary rosé boasts an unprecedented 33 different grape varieties. It is an ideal picnic wine, bursting with strawberries and sweet melon. After the tasting, we returned to the elegance and comfort of Grand Dédale for a sumptuous high tea. Sitting in the afternoon sun on the veranda, we drank Earl Grey from a sterling silver teapot and enjoyed scones and clotted cream, as well as a few tasty quiches. Following a peaceful evening, another fine meal and some pleasant banter around the fire, it came time to leave. Relaxed, well fed and with a case of wine in the trunk, we bade farewell to one of the most welcoming – and underappreciated – valleys in the Western Cape’s wine region.</div>
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<a href="http://compassmediagroup.ca/html/GrandLuxury/Grand_Luxury_August_2013.pdf">http://compassmediagroup.ca/html/GrandLuxury/Grand_Luxury_August_2013.pdf</a></div>
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Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-69206115681043019542013-08-29T03:30:00.000-07:002013-08-29T03:30:22.255-07:00How to get the most out of touring the Cape Winelands<h3>
Wine tourism..</h3>
It’s growing fast.. and it’s a fabulous way of exploring a region, getting to know the people, the culture, <a href="http://www.greatestafrica.com/cape-wine.php" title="Cape Wine">the history</a>, and of course savor its wines..<br />
Now, you might be the romantic couple wishing to stumble upon that hidden artisan that ‘nobody in the world but you’ has discovered, or a family with small ones to worry about and keep occupied whilst you indulge yourself, or, maybe you’re a group of friends who wish to see a couple of producers, and then park off at one of them in order to while the day away over many glasses, giggle, or put the world to rights… There’s also the serious wine guy – you know, the collector, the avid follower, the geek, or industry bod who finds himself on holiday but doesn’t necessarily want to expose his or her cover and talk work all over again..<br />
So where do you start when you arrive in Cape Town – that beautiful mother city with its fancy beach bars, littered full of some of the world’s finest restaurants, many attractions, that leave you so content and fool you into thinking you might actually stay put, and not even bother doing a tour of the interior wine country.. Woh’ – now that would be just plain wrong……….<br />
<div class="wp-caption aligncenter" id="attachment_9396" style="width: 310px;">
<a href="http://www.greatestafrica.com/wp-content/uploads/2013/08/wine-Boschendal-vineyards-manor-house-mountain-jpg.jpg"><img alt="boschendal" class="size-medium wp-image-9396" height="225" src="http://www.greatestafrica.com/wp-content/uploads/2013/08/wine-Boschendal-vineyards-manor-house-mountain-jpg-300x225.jpg" width="300" /></a><div class="wp-caption-text">
The Manor House at Boschendal, Stellenbosch</div>
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<h3>
Why?..</h3>
If you think <a href="http://www.greatestafrica.com/experiences/cape-town" title="Cape Town">Cape Tow</a>n is beautiful, just earmark yourself a day or two in the Cape winelands and you’ll find yourself not only astonished by the natural beauty and abundance of attractions to uncover, but you really will start to de-stress, relax, sit back, remember what nature was about in your childhood, the importance of it, and why you need to re-acquaint yourself, quickly, before urban life turns you into a commuting tech demon for good.<br />
<h3>
How & where..</h3>
OK – so you’ve convinced me.. where do I go from here? Well if I were you, I would get myself a personal private wine tour guide, if nothing else, for the sheer opportunity of being able to quaff the stuff without worrying about points on your licence, or worse still, ending up in an accident. Now of course like anything, there are guides, and then there are guides.. if budget’s an issue, then hop on a wine tour mini-bus that leaves the Cape Town Waterfront and contact The Wine Desk for rates.<br />
If you don’t like the idea of squeezing next to someone who’s happy to give you their life story, then up the ante a bit and spend on a private guide who will transport you in their own vehicle.. this might a local registered professional guide who can give you a great overview of the whole region and its history, plus some Cape wine facts, or, you may prefer to go further still and select a guide that is more ensconced or experienced within the industry – someone who has actually worked in wine, a winery, or writes as a journalist on wine, or even a qualified w/maker, or for that matter, a producer themselves?.. By traveling with this type of individual, you will hopefully not only walk away having seen some fabulous farms, estates and producers, but also gained from the shared knowledge imparted along the way which will inspire you to uncover and forage more about wine, food, geography, topography, gastronomy, history, geology (yes – that’s what I said!) and how all these components make a ‘sum’, that is very relevant and wholesome to anyone’s existence on this planet (whether they drink wine, or not). Some great experienced guides include<a href="http://www.winetastingtours.co.za/" target="_blank" title="Jonathan Snashall"> Jonathan Snashall</a>, <a href="http://capefusiontours.com/" target="_blank" title="Pam Mc Onie">Pam Mc Onie</a>, <a href="http://www.ambertours.co.za/" target="_blank" title="Lesley Cox">Lesley Cox</a>, or <a href="http://www.greatestafrica.com/private-wine-tours" title="Private Wine Tours">myself</a>, to mention a few..<br />
<div class="wp-caption alignleft" id="attachment_9805" style="width: 310px;">
<a href="http://www.greatestafrica.com/wp-content/uploads/2013/06/PR-shot-wine-tasting-at-hidden-valley-WEB.jpg"><img alt="private wine tours greatest africa" class="size-medium wp-image-9805" height="200" src="http://www.greatestafrica.com/wp-content/uploads/2013/06/PR-shot-wine-tasting-at-hidden-valley-WEB-300x200.jpg" width="300" /></a><div class="wp-caption-text">
Wine touring with private guide, Richard Hilton – Hidden Valley estate</div>
</div>
<h3>
Which producers?..</h3>
What if you’re actually quite happy driving yourself, or your wife’s offered as she’s pregnant, or your mother-in-law is happy to step in at the wheel, or you have a non-drinker friend..? Well, based on my experience, and whilst having a copy of the Platters Wine Guide at hand (the bible to SA wines), following a rule of criteria gauging magical locations, beautiful gardens and landscapes,, breath-taking architecture, added in house offerings (galleries, museums etc.), warm welcomes, and of course, the finest of wines, they are as follows:<br />
<h3>
Top 10 historic producers:</h3>
<a href="http://www.kleinconstantia.com/" target="_blank" title="Klein Constantia">Klein Constantia</a>, <a href="http://www.buitenverwachting.com/" target="_blank" title="Buitenverwachting">Buitenverwachting</a>, <a href="http://www.vergelegen.co.za/" target="_blank" title="Vergelegen">Vergelegen</a>, *<a href="http://www.morgenster.co.za/" target="_blank" title="Morgenster">Morgenster</a>, <a href="http://www.meerlust.co.za/" target="_blank" title="Meerlust">Meerlust</a>, <a href="http://www.rustenvrede.com/" target="_blank" title="Rust en Vrede">Rust en Vrede</a>, <a href="http://www.rustenberg.co.za/" target="_blank" title="Rustenberg">Rustenberg</a>, <a href="http://www.rupertwines.com/" target="_blank" title="Rupert Wines">Anthonij Rupert</a>, <a href="http://www.lamotte.co.za/" target="_blank" title="La Motte">La Motte</a>, <a href="http://www.boekenhoutskloof.co.za/://" target="_blank" title="Boekenhoutskloof">Boekenhoutskloof</a><br />
<h3>
Top 10 contemporary producers:</h3>
<a href="http://www.waterkloofwines.co.za/" target="_blank" title="Waterkloof">Waterkloof</a>, <a href="http://www.delaire.co.za/" target="_blank" title="Delaire">Delaire Graff</a>, *<a href="http://www.tokara.co.za/" target="_blank" title="Tokara">Tokara</a>, *<a href="http://hiddenvalleywines.co.za/" target="_blank" title="Hidden Valley">Hidden Valley</a>, <a href="http://www.ernieelswines.com/" target="_blank" title="Ernie Els Wines">Ernie Els</a>, <a href="http://www.waterfordestate.co.za/" target="_blank" title="Waterford">Waterford</a>, <a href="http://www.jordanwines.com/" target="_blank" title="Jordan">Jordan</a>, <a href="http://www.glencarlou.co.za/" target="_blank" title="Glen Carlou">Glen Carlou</a>, <a href="http://www.glenellyestate.com/" target="_blank" title="Glenelly">Glenelly</a>, <a href="http://www.stark-conde.co.za/" target="_blank" title="Stark-Conde">Stark-Conde</a><br />
<h3>
Top 10 boutique or artisan producers (some only open by appointment or certain days):</h3>
<a href="http://detrafford.co.za/" target="_blank" title="De Trafford">De Trafford </a>(Fri/Sat am), <a href="http://uvamira.co.za/" target="_blank" title="Uva Mira">Uva Mira</a>, <a href="http://www.haskellvineyards.com/" target="_blank" title="Haskell">Haskell Vineyards</a>, <a href="http://www.chamonix.co.za/" target="_blank" title="Cape Chamonix">Cape Chamonix</a>, <a href="http://www.leriche.co.za/" target="_blank" title="Le Riche">Le Riche</a>, <a href="http://www.camberley.co.za/" target="_blank" title="Camberley">Camberley</a>, <a href="http://www.graceland.co.za/" target="_blank" title="graceland">Graceland</a>, <a href="http://www.eaglesnest.co.za/" target="_blank" title="Eagles Nest">Eagles Nest</a>, <a href="http://www.raats.co.za/" target="_blank" title="raats">Raats family Wines</a>, <a href="http://www.dallacia.com/" target="_blank" title="Dalla Cia">Dalla Cia</a><br />
<h3>
Top 10 wine estate restaurant luxury experiences:</h3>
<a href="http://www.delaire.co.za/" target="_blank" title="Delaire">Delaire Graff,</a> <a href="http://www.tokara.co.za/" target="_blank" title="Tokara">Tokara</a>, <a href="http://www.vergelegen.co.za/restaurants.html" target="_blank" title="Camphors">Camphors at Vergelegen</a>, <a href="http://www.waterkloofwines.co.za/restaurant-activities/the-restaurant/" target="_blank" title="Waterkloof">Waterkloof</a>, <a href="http://www.kleinezalze.co.za/terroir.html" target="_blank" title="Terroir">Terroir at Kleine Zalze</a>, <a href="http://www.rustenvrede.com/restaurant/about-restaurant" target="_blank" title="R&V Rest">Rust en Vrede Rest</a>., <a href="http://www.dineatoverture.co.za/" target="_blank" title="Overture">Overture at Hidden Valley</a>, <a href="http://www.buitenverwachting.com/restaurant.html" target="_blank" title="Buitenverwachting">Buitenverwachting</a>, <a href="http://www.steenberg-vineyards.co.za/Eat.aspx?EATID=240&CLIENTID=3219" target="_blank" title="Bistro 1682">Bistro 1682</a> and <a href="http://www.steenberghotel.com/dine/catharina/" target="_blank" title="Catharina's">Catherina’s at Steenberg</a>, <a href="http://www.jordanwines.com/restaurant/" target="_blank" title="Jardine">Jardine at Jordan</a><br />
<div class="wp-caption alignnone" id="attachment_8456" style="width: 310px;">
<a href="http://www.greatestafrica.com/wp-content/uploads/2013/06/wine-verg.jpg"><img alt="vergelegen" class="size-medium wp-image-8456" height="200" src="http://www.greatestafrica.com/wp-content/uploads/2013/06/wine-verg-300x200.jpg" width="300" /></a><div class="wp-caption-text">
Historic Vergelegen, Somerset West</div>
</div>
<h4>
<span style="font-size: 1.17em;">Top 6 wine & al fresco lunch destinations:</span></h4>
*<a href="http://moreson.myshopify.com/pages/bread-wine-vineyard-restaurant" target="_blank" title="Bread and Wine">Moreson Bread & Wine Rest</a>., <a href="http://www.somerbosch.co.za/?q=content/somerbosch-bistro" target="_blank" title="Somerbosch Bistro">Somerbosch</a>, <a href="http://www.vergelegen.co.za/restaurants.html" target="_blank" title="Stables">The Stables at Vergelegen,</a> <a href="http://www.rustenvrede.com/contact/contact-details" target="_blank" title="Winemakers lunch">Winemakers lunch at Rust en Vrede</a>, <a href="http://www.postcardcafe.co.za/" target="_blank" title="Post Card Cafe">Post Card Cafe at Stark Conde</a>, <a href="http://www.ernieelswines.com/Taste.aspx?TASTEID=798&CLIENTID=4975&Title=The%20Ernie%20Els%20Wine%20Expierence" target="_blank" title="Ernie Els">Ernie Els</a><br />
<h3>
Top 6 wine & picnic destinations:</h3>
<a href="http://www.boschendal.com/" target="_blank" title="Boschendal">Boschendal</a>, <a href="http://www.hartenbergestate.com/" target="_blank" title="Hartenberg">Hartenberg</a>, <a href="http://www.warwickwine.com/" target="_blank" title="warwick">Warwick</a>, <a href="http://www.grootepost.com/" target="_blank" title="Groote Post">Groote Post</a>, *<a href="http://www.alleebleue.co.za/index.php/hidden/5-hospitality/8-picnics" target="_blank" title="Allee Bleue">Allee Bleue</a>, <a href="http://www.vergelegen.co.za/dine+with+us.html" target="_blank" title="Vergelegen">Vergelegen</a><br />
<h4>
<span style="font-size: 1.17em;">Top 6 children friendly wine tasting destinations:</span></h4>
<a href="http://www.fairview.co.za/" target="_blank" title="Fairview">Fairview</a>, <a href="http://www.spierpicnics.co.za/" target="_blank" title="Spier">Spier</a>, <a href="http://www.vergelegen.co.za/dine+with+us.html" target="_blank" title="Vergelegen">Vergelegen</a>, <a href="http://www.blaauwklippen.com/" target="_blank" title="Blaauwklippen">Blauwklippen</a>, <a href="http://www.boschendal.com/" target="_blank" title="Boschendal">Boschendal</a>, <a href="http://www.grootconstantia.co.za/" target="_blank" title="groot Constantia">Groot Constantia</a><br />
<h3>
Top 3 wine and food pairing tastings:</h3>
<a href="http://www.waterfordestate.co.za/" target="_blank" title="Waterford">Waterford </a>(with chocolate), *<a href="http://www.fairview.co.za/" target="_blank" title="Fairview">Fairview</a> (with cheese), <a href="http://www.creationwines.com/" target="_blank" title="Creation">Creation</a> (with everything)<br />
<em>*Olive oil tastings also available</em><br />
Of the over 650 producers now in the Cape, the above lists are a helpful guide and ones that are within easy reach for guests staying in Cape Town, Stellenbosch or Franschhoek. For those staying further afield (e.g. Hermanus, Robertson, Wellington etc.) then that’s another story, for another time.<br />
<a href="http://www.greatestafrica.com/how-to-get-the-most-out-of-touring-the-cape-winelands.php">http://www.greatestafrica.com/how-to-get-the-most-out-of-touring-the-cape-winelands.php</a><br />
Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-31607716469307011262013-08-24T00:40:00.000-07:002013-08-24T00:40:11.191-07:00Strolled Upon one day, Grand Dédale, grand beautyA few years ago in the early 2000′s I decided to visit the Winery of Doolhof in a corner of the Groenberg Mountains just behind the small town of Wellington, in South Africa’s Western Cape, about an hours drive form Cape Town. Wellington itself is a quirky little place – a beautiful church watches over it from the top end of town (as well as an impressive statue of famous Scottish Engineer, Alexander Murray), and remnants of a Victorian inspired era are clearly visible, such as the Queen Victoria Arch (built to commemorate her visit in the late 1800′s). One quickly realizes that you’re in the heart of a farming community, a pretty ancient one at that, as bakkie’s (Afrikaanse for pickup truck) chug about and the local boer/farmers run about their business, donning their usual attire of rugby shorts and veld shirt.<br />
Now, nothing out of the ordinary so far.. but when you start to go off piste into the mountain and scout about among this most beautiful of wineland districts, you stumble upon a few extra special Cape Dutch gems. Before even arriving at Doolhof, you pass the pretty farms of Nabygelegen, Dunstone, Amares and Wolvenpaas, to name a few – all of which produce some excellent wines in an area that you would be fooled for thinking was too hot for the growth of great vines, and making of fine wines. I say ‘Farms’, and not Estates, deliberately, as to really understand the history and psyche of the Cape regions, you need to recognize that first and foremost, these were, and still are, important farming communities dating back to the 1700′s.<br />
Once up the track past Wolvenpaas Farm (itself a dreamy spectacle of a bygone era) you bend your way up towards Doolhof (Afrikaanse for labyrinth). Now back in the early 2000′s, this farm had been purchased by a British entrepreneur, Dennis Kerrison. With new vines having been planted in 1993, the old stables converted into a winery (of note I should add), Dennis set about renovating the old Cape Dutch Manor House, <a href="http://www.greatestafrica.com/grand-dedale-country-house.php" title="Grand Dedale">Grand Dedale</a>…. Wow, what a job they did! The moment you set eyes on it, the landscaped position on where it’s seated, and meet the charming managing couple Angelo & Tina Casu, you’ll be wrapped. This place is of Utopian beauty in the 21st century, with contemporary features elegantly re-defining a very special and historic dwelling. With only 6 suites, and a honey-moon annex, this is very much a boutique hotel. Beautifully and tastefully furnished, with a pool you can actually do ‘lengths’ in, a discreet in-house restaurant service which is tailored to the individuals desires, you couldn’t find a better place to retreat from the daily stresses the world throws at us.. Peaceful, picturesque, and pretty darn magical if you ask me..<br />
Today, Grand Dedale continues its warm and special hospitality, and the farm has gone from strength to strength in its wine award winning quest to prove itself as one of the best in the region. If you’re looking for a piece of historic and luxurious Cape, you couldn’t wish for a better destination. I can’t wait to return…<br />
<a href="http://www.greatestafrica.com/strolled-upon-one-day-grand-dedale-grand-beauty.php">http://www.greatestafrica.com/strolled-upon-one-day-grand-dedale-grand-beauty.php</a>Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-25135888228162434482013-07-30T06:18:00.003-07:002013-07-30T06:18:57.968-07:00LIG magazine features Grand Dédale in their September issue<div class="separator" style="clear: both; text-align: center;">
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<br />Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-67569183261449858902013-07-23T00:54:00.000-07:002013-07-23T00:54:13.469-07:00July recipe - Braised lamb shanks, pomme purée, wild mushroom fricassee, seasonal greens and Pinotage jus<div class="separator" style="clear: both; text-align: center;">
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Ingredients 4 person
<br />
<br />
4 Lamb shanks <br />
300gr each
<br />
2 onions
<br />
1 bulk of garlic
<br />
100gr celery
<br />
300gr carrots
<br />
1 bottle Pinotage wine
<br />
4 large potatoes
<br />
Salt and pepper to taste
<br />
60ml olive oil
<br />
2 box of mixed exotic mushrooms (400gr total)
<br />
20ml truffle oil
<br />
40gr parsley
<br />
300gr fine beans<br />
<br />
Preparation
<br />
<br />
Roughly chop the vegetables and place them in a shallow dish. Seal the shanks with little olive oil in a pan and place them on top of the vegetables in the shallow dish. Add red wine and water until the shank are covered. Close the dish with tin foil and place it in the oven at 160 degrees for 4 hours.
Peel the potatoes and cook them in slightly salted water until tender. Mash them while still hot, add the olive oil and whisk until smooth and glossy while seasoning with salt and pepper.
Roughly chop the mushrooms and sauté in a very hot pan with a pinch of salt and pepper. Once tender, add the truffle oil, chopped parsley and sauté.
Blanch the fine beans in slightly salted water until crunchy.
Once the shanks are cooked strain the liquid and reduced it until is thickened and velvety to be used as the jus.<br />
<br />
Bon appetite
Tina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0tag:blogger.com,1999:blog-3901341402912694982.post-38029479847876681902013-06-16T12:45:00.001-07:002013-06-16T12:45:23.362-07:00Cooking lesson with AngeloInspired by Jamie Oliver I attempted, with success, to prepare a Moroccan dessert called M'hanngha which means snake http://youtu.be/B2jzThgOoEYTina and Angelohttp://www.blogger.com/profile/09259569151831143886noreply@blogger.com0