Enjoy this video with some shots of the new-look suites and spaces.

Keep an eye out for the new Valley Walk where we will  be offering picnics as well as an easy hike through the old mud brick quarry and the fynbos valley at the back of the estate. The path will lead to the Outlook where one can see Swellendam, Railton and the rolling hills of the Overberg. It is a road less travelled with great reward at the end.

Swellendam is an amazingly fertile place – just look at all the greenery and sheer lushness of the area. It is therefore with excitement that we commenced with the planting of a kitchen herb garden.

We have already planted a respectably-sized bay tree and carefully noted where existing rosemary and parsley could be found. Also existing was a grand ring of oregano, in excellent condition and ready for some committed use.

We added Thai basil, sweet basil, rocket, several lettuces, pineapple sage, normal sage, soft rosemary, lemongrass, flatleaf parsley, mint and coriander.

We woke up this morning to pea-soup mist. There is something wonderfully enveloping about wintermist in Swellendam. Sitting in the lounge in Park Villa, waiting for the dining room to be readied for breakfast and gazing at the bare oak trees in the garden I was reminded of the haiku by Lee Emmett, the Australian poet. She talks of some obscure Australian bird, the currawong, but in Swellendam it would have to be the Hadeda and with apologies to Lee, I have substituted the two.

WINTER MIST VEILS TREES

Winter’s mist veils trees
pink camellias are in bloom
and Hadedas sing

I took the picture of Arum Lily Suite after breakfast – the red hot pokers look amazing in the grey.

This is the kind of CD that makes you rub your ears. These are kids from the lowest slums of Caracas, some of them as young as twelve. They sound accomplished. And in fact, better than a lot of professional orchestras. The Simon Bolivar Youth Orchestra delivers a Rite of Spring that stands comparison with the best.

Dudamel’s reading is as energised and violently exultant as the old standard, Leonard Bernstein with the NY Philharmonic. Except for the eerie opening solo from the bassoon and the hushed interlude before the maiden dances herself to death, every bar is hair-raising.

Dudamel has both a charismatic and a callow side. Here, the two meld. This isn’t a reflective or thoughtful Le sacre. It’s Le sacre for the cast of “Stomp!” Not that thoughtful is a completley desirable way to approach Stravinsky’s barbaric masterpiece to begin with. Better to say perhaps that Dudamel has found his own style. He departs from Boulez’s analytical dissection, the Stravinsky’s own razor-sharp frigidity, and Maazel’s frenetic virtuosity.

Dudamel makes the score come alive viscerally. Dudamel has also made a crusade out of promoting the music of Mexico and South America. Here we get a second version of primitivism from Silvestre Revueltas, the visionary Mexican modernist who died just short of his forty-first birthday in 1940. Revueltas had heard Le sacre with open ears and offered a Latin descendant in his well known Sensamaya (Bernstein was a fan and made an early, riveting recording of it). Dudamel performs a suite taken from the 1939 film “La noche de los mayas,” directed by Chano Urueta, a contemporary of the composer’s who made films up to 1974. the style is crushingly primordial, and spookily reminiscent at times of Messiaen once the birds have flown south. Dudamel gives what sounds like a definitive performance and since the youthful percussionists of the SBYO are incendiary, the listener won’t miss the percussion cadenza added to the suite after the composer’s death.

In all, this is a recording to make you believe in Dudamel’s potential and to celebrate the growth of an impoverished youth orchestra into a force for joy and light.

For an idea of the Dudamel magic, check out the Beethoven 5th rehearsal clip.

When you try some wheat-free torte at Augusta you may  be surprised to find that it’s creator and driving force, Zosh Kihl, had been an administrator in the corporate sector until she launched her own confectionery company, Pleezer’s. Zosh lives in Constantia with her husband, Kent, and their two children, Emma and Elin.

“Pleezer’s is my baby – I eat, sleep and breathe Pleezer’s at the moment. It’s quite a change from what I did previously. I was a paralegal in a large law fi rm, and before that I worked in administration in a number of big financial services companies. During that time I married Kent, who’s Swedish, and in 1999 we went to Sweden to visit his family. While there I bought a recipe book and experimented with it when we returned to SA. When I made the silky almond cake, Kent explained that it’s a popular confection you find in many Swedish coffee shops, restaurants and supermarkets. I thought I might try to do the same thing with the cake here, and began selling to friends, colleagues and two coffee shops but it was more a hobby than a business.

I was still working and had started my paralegal studies, but when I fell pregnant the idea fizzled out. I went into partnership as a beauty therapist and didn’t give the almond cake idea any more thought until about seven months ago when the chef from the Blue Peter Hotel in Tableview called, wanting to know if I still made the almond cake. He’d tasted it at one of the coffee shops I supplied, got my number from them and wanted to place an order for the hotel!

I filled that order and soon he placed more. I took his call as a sign, nudging me to do something but I knew that if I wanted to make a business out of baking, I had to be professional about it.

I got in touch with a brand architect who helped me design a brand identity that wouldn’t be limited to just cakes. I have a real passion for the almond cake but I know it’s just a product.

My vision is to develop the Pleezer’s name beyond confectionery into a lifestyle brand incorporating many product lines. It’s really an exciting time for me, I’m meeting with national distributors and getting the name I’m so passionate about out into the public eye. I look forward to the day when everyone’s talking about my brand. It gives me pride when I think about where my business is going.”

Pleezer’s products are available at Pick n Pay V&A Waterfront, Pick n Pay Canal Walk, Pick n Pay Claremont, Pick n Pay Constantia, Pick n Pay Long  Beach, Pick n Pay Gardens & Pick n Pay Tygervalley. And of course Swellendam. At Augusta de Mist.

4th of July BBQ. Riebeek Kasteel. At Andrea & Chris Mullineux.

Who were there? Andrea & Chris, with very cute JZ, who was wearing a total US flag-inspired outfit. Renche & Nic van Aarde and of course the Augusta crew, represented here by Michel wearing his USA sweater.

Obama graced the table in the shape of a tablecloth, which I would kill for & Andrea’s patriotically themed red and blue reminded us of the main focus of the event, while the food was out of this world and a USA/RSA fusion of flavours. Augusta’s Chakalaka and potato salad, Rensche’s pear & pomegranate salad & Andrea & Chris’ BBQ ribs, cheesy corn bread and Nyala fillet, which was perfectly cooked on the BBQ by Chris and a game meat none of us were too familiar with. Highlight of the evening was the cupcake which was without fail the best cupcake ever. Andrea made red, white & blue velvety chocolate cupcakes, New York-style, with beetroot and a Philadephia cheese icing.

The other highlight was a wine served by Chris which was a knockout.  The Hartford Zinfandel is a blend of old-vine Zinfandel vineyards from the Russian River Valley in California. The average vineyard age is about 85+ years. Zinfandel grown there is characterised by a bright, natural acidity and vibrant fruit aromas and flavors. Exotic spice as well as sweet berry aromas of blueberry, loganberry, and black raspberry are complemented by flavors of boysenberry, blackberry, anise, mocha& allspice.  Chris had it bang-on when he called it Christmas cakey.

It is not difficult to find reasons for the phenomenal success which Peter and the Wolf has achieved since its first performance in Moscow in 1936. It has catchy tunes; it has joy; simplicity in construction; and it has its harmonic astringencies for those who prefer lemonade to golden syrup. And over-riding the musical structure itself is the cheerful commentary of the narrator, which can be enjoyed for its own sake by all those with any sense of fun and fantasy.

Peter and the Wolf has supplied the long-felt need for an orchestral composition which would hold the interest of those persons (young or old) whose knowledge of music might at best be slight and who might have some difficulty in finding their way through the maze of an extended programmatic piece presented, in wholly musical terms. As for the idea of allocating to each character in the story a kind of musical visiting-card, this device, of course, has been used by other composers, but one doubts whether it has ever been more aptly and happily employed than here.

After the opulence of some of Prokofiev’s other works it is surprising to find how comparatively lightly scored Peter and the Wolf is. Single woodwind, trumpet, and trombone only are used, plus three horns, strings, and percussion. This limitation of forces has the advantage of making the timbres of the instruments more easily definable, and it is to be conjectured that many listeners to Peter and the Wolf gain a clearer knowledge of orchestral ‘colour’ than they might acquire from hearing half a dozen lengthy symphonies.

In the short prelude, before the fairytale actually begins, the visiting-cards of the various characters are, as it were, placed on the table for our approval or, in the case of the Wolf, disapproval. Ones choice of a favourite will depend upon individual taste, though the Cat is given the most singable and strongly individual melody ; whilst the Wolf is a suitably menacing portent of Duck’s doom.

The beginning of the story is occupied musically with presenting in full the themes allotted to each member of the cast. One may note that after Peter’s disregard of Grand-father’s warning there are two extra introductory bars before the return of his tune in the string quartet, which somehow manage to suggest the jaunty bravado of the young rip defying his aged grandparent.

Shortly after the Wolf’s appearance on the scene, the Cat’s melody is cleverly extended to describe Puss’s ascent to a safe place in the tree. (With commendable feelings for the subtleties of musical terminology, this section of the score is marked to be played Nervoso!)

Later, Peter’s efforts with the rope are indicated by fragments of his theme hesitantly played in the minor whilst the Wolf’s snappings are given orchestral bite by the addition to the scoring of the incisive tone of the side-drum.

The lowering of the lasso is obvious in the muted strings passage; and appropriate bustle in the orchestra conveys the capture and struggles of the Wolf, after which a new visiting-card is displayed for the first time -that of the Hunters. This is a grotesque, angular tune, given out in unison by the four woodwind instruments, accompanied by string pizzicati, and quickly repeated by the solo trumpet.

At length comes the Wolf’s final – if well-deserved – defeat and the ignominy of being led away in procession to the Zoo. Notice how the three horns, previously reserved for the villain of the piece, now sonorously proclaim the theme of Peter who has, one might say, triumphed. musically as well as physically.

This last procession brings before us in a farewell review the themes of all the participants in the story; sometimes they are heard alone, sometimes (e.g., Grandfather and the Cat) in combination. Naturally enough, Peter is given the biggest share of these proceedings, but even the unfortunate Duck is allowed to have a parting quack -from the inside of the Wolf -after which a short, gradually quickening coda rings down the curtain.

Frank Phillips  (narrator)
The London Philharmonic Orchestra – Nicolai Malko.

Recorded in Kingsway Hall – 5th December 1949. First LP issue (10″) -  Decca LX 3003.
Reissued 1959 as  Decca ‘Ace of Clubs’ ACL 30 -  Matrix ARL 4225 -4D
Highly recommended for performance – and sound-quality!

Fondue is perfect for a South African winter – all that warm, oozy cheese, served in a communal pot. Though, I’ll be the first to say, it’s easy to overindulge in a haze of bread and cheese.

A couple things to know before you make cheese or chocolate-based fondue for the first time. First, you need to have a good, heavy, thick-bottomed fondue pot. I found a nice, simple white one a few years back, and have since put it to good use. It is just the right size, heavy enameled-lined cast iron (so the cheese won’t scorch on the bottom), and easy to clean. Metal fondue pots are better suited for doing oil-based dipping/frying.

Back to the dip-ables. The trick to having a memorable and tasty fondue experience is dreaming up great things to dunk. Whatever you do, don’t stop with the bread cubes – line up the dip-ables in pretty rows on big platters next to the fondue pot. A few of my favorite things to dip: crusty French or Italian bread, pita wedges,  tortilla chips, croissants, bread sticks or focaccia. Steamed veggies like broccoli, asparagus, green beans, snow peas, or snap peas. Roasted vegetables like cherry tomatoes, red pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Try a green salad with your fondue. Other nibbles can include cornichons, silverskin pickled onions and cured meats.

Fondue Savoyarde

300g grated Emmenthal cheese

300g grated Gruyére

300g Edam or Gouda cheese, grated

6 glasses of dry white wine

1/2 glass of kirsch liqueur

1 clove garlic peeled and crushed

White pepper

One egg

2 or 3 baguettes

On the day before cube the bread and leave to dry and crisp a little One the day itself, select a cast iron or earthenware pot or cast iron saucepan and rub the sides with the garlic. Pour the wine into the pot and place on the stove over medium-high heat Bring the wine to the boil add the cheese and stir slowly with a wooden spoon

Before the cheese is full melted, remove the pot from the stove and place on a lighted fondue burner Season with pepper and add the kirsch whilst stirring Once the cheese has entirely melted, serve with bread and fondue forks. If the cheese bubbles reduce the heat immediately.

When the cheese is almost gone (less than a cupful left), break the raw egg into the pot and stir rapidly with cheese After one minute dump the remaining bread into the pot and stir together Turn off the burner and enjoy what is left!

A fondue needs the right cheese. Those mentioned in this recipe are the most popular, but you can use Vacherin or Appenzeller instead of the Emmental. You could also use a French Comté or Beaufort, but don’t use Cheddar – it won’t give the authentic, stringy texture.

The Italian version of fondue is called fonduta. It is made with Fontina cheese and egg yolks.

White wine is great with fondue, but don’t serve it too cold. This can cause the fondue to solidify in the gut, leading to stomach ache.

You could try substituting half the cheese with a blue variety, or adding chopped shallots, green peppercorns or diced ham at the same time as the cheese.

Fondue Bourguignonne is the classic meat fondue that involves lowering cubes of beef into hot oil.

Sweet fondues made with chocolate or caramel are delicious with marshmallows or fruit.

Guavas have been in South Africa for over three centuries after Jan van Riebeeck brought the first guavas to the Cape from Madeira. The first commercial orchard was planted in Paarl by Fan Retief in 1890 and some of these original guava trees can still be found on the Palmiet Valley Estate guest farm near Paarl.

Versatile, nutritious and nature’s most powerful source of vitamin C, guavas are exceptional. Harvested from April to September, guavas are the perfect winter fruit to boost the immune system during the flu season. The most important producing areas are Mpumalanga, Limpopo Province and the Western Cape. This winter fruit contains three to six times more vitamin C than oranges, 10 to 30 times more than bananas and about 10 times more than papayas. The largest concentration of vitamin C is found just under the skin, while the pips contain iron. Guavas are also a good source of licopene, which helps to prevent heart disease and prostate cancer.

A guava is a rich source of dietary fibre and an excellent choice if you are watching your waistline at just 0.18 kilojoules. They will boost the immune system and help to protect you against common illnesses such as colds and flu during these cold months.

Guavas can be used in countless ways. Enjoy them as a juice, in jellies, pureed or stewed. They also freeze very well. The guava tree is hardy, and indigenous to Central and Southern America where it is found both cultivated and growing wild.  Today, the most important producers of guavas and their products are South Africa, the Republic of China and Hawaii.

We like to serve Stewed Guava for breakfast with homemade Granola. This recipe for compote is also very good for dessert.

Guava Compote

8–10 firm, ripe guavas peeled, halved

250ml sugar (1 cup)

250ml water (1 cup)

100ml Sherry

Cinnamon stick

Juice of 1 lemon

Method:

Blanche guavas by dipping in boiling water for a few seconds.

Place guavas in (syrup) and keep syrup just under boiling point until fruit is tender (± 8 minutes).

Pour Van der Hum or sherry with a cinnamon stick and lemon juice over.

Leave to cool.

Should a thicker syrup be required, remove fruit from syrup and reduce fluid to required thickness by further cooking.

Replace fruit in syrup and leave to cool.

Serve with whipped cream.

YOU ARE PROUDLY SOUTH AFRICAN WHEN:

You call a bathing suit a “swimming costume”.

You call a traffic light a “robot”.

You call an elevator a “lift”

You call a hood a “bonnet”

You call a trunk a “boot”

You call a pickup truck a “bakkie”

You call a Barbeque a “Braai”

The employees dance in front of the building to show how unhappy they are.

The SABC advertises and shows highlights of the programme you just finished watching.

You get cold easily. Anything below 16 degrees Celsius is Arctic weather.

You know what Rooibos Tea is, even if you’ve never had any.

You can sing your national anthem in four languages, and you have no idea what it means in any of them.

You know someone who knows someone who has met Nelson Mandela.

You go to braais regularly, where you eat boerewors and swim, sometimes simultaneously.

You know that there’s nothing to do in the Orange Free State.

You produce a R100 note instead of your driver’s licence when stopped by a traffic officer.
You can do your monthly shopping on the pavement.

You have to hire a security guard whenever you park your car.

When you are a victim of crime and say: “At least I’m still alive”.

You know a taxi can transport twice it’s certified number of people in one trip.

You travel 100′s of kilometres to see snow.

You know the rules of Rugby better than any referee

To get free electricity you have to pay a “connection fee” of R750.

More people vote in a local reality TV show than in a local election.

People have the most wonderful names: Christmas, Goodwill, Pretty, Wednesday, Blessing, Brilliant, Gift, Precious,
Innocence and Given, Patience, Portion, Coronation.

“Now now” or “just now” can mean anything from a minute to a month.

You continue to wait after a traffic light has turned to green to make way for taxis travelling in the opposite direction.

Travelling at 120 km/h you’re the slowest vehicle on the highway/freeway.

You’re genuinely and pleasantly surprised whenever you find your car parked where you left it.

A bullet train is being introduced, but we can’t fix potholes.

The last time you visited the coast you paid more in speeding fines and toll fees than you did for the entire holiday.

You paint your car’s registration on the roof.

You have to take your own linen with you if you are admitted to a government hospital..

Prisoners go on strike.

You don’t stop at a red traffic light, in case somebody hijacks your car.

You consider a high crime rate as normal.

VIVA South Africa VIVA!!!!!