Every now and then you come across a brilliant idea. The kind that makes you sit and back and think, “of course!”. These ideas are often simple but the effects are complex, rewarding, and they have with the power to change lives. The African Honey Bee initiative is the perfect example of this kind of thinking. In essence, it’s so simple – they set up micro beekeeping businesses in rural communities
At first glance the chicken coops of Boschendal’s newest farming venture might appear strange. They’re spacious and airy, just as you’d expect from a truly free-range, pasture-raised operation. But their one very unique feature is that they’re built on massive trailers. Yes these coops are mobile and the more you think about it, the more you realise how brilliant it is
Chef Brad Ball is no shrinking violet in Cape Town’s food world. He’s a stalwart of the restaurant industry having cut his teeth in a number of the city’s kitchens, before taking over at the helm of the hugely successful Bistro Sixteen82 at Steenberg Estate. After five tremendous years there he moved on to Peddlars & Co
The ever-effervescent Suzelle is our very own local DIY maven; she has shown us how to make everything from hair accessories using coffee filters to how to dolly up our shopping trolley. She’s been busy lately with some new DIY projects that have been right up our alley and we just had to share
With the organic food movement as big as it is, it seems you can buy organic produce at every turn. But where a lot of supermarkets offer organic veggies, they are often packaged in plastic and many other un-recyclable items, and can be very pricey. Here are some options across the country for fresh veggies to be delivered to you, with minimal packaging and reasonable prices
It all started in 1982, during the terror of the apartheid regime, when Peter Tempelton of the Catholic Welfare Bureau, Rob Small, Christina Kaba and Dave Golding and others, began to think of practical ways to help the affected black and coloured members of South Africa survive. The idea was to make use of the empty spaces in the townships and turn them into something invaluable – fresh food
The road that winds through Delaire Graff Estate is breathtaking; it is flanked on all sides by vibrant, meticulously trimmed indigenous flora and is shaded naturally by a canopy of trees. It is clear at first glimpse that the natural surroundings are a huge part of what make this Estate a special place, along with its wines, luxury accommodation, incredible views over the Banhoek Valley and award-winning culinary offering.
Billboards are a daily occurrence in the life of a city-dweller, something that you see but never really ponder, unless it’s a really good advertising campaign. Once they are removed, there’s probably even less thought about what happens to them, for the average person that is.
The story of Jess and Luke Shepherd and how they came to own and run The Table at De Meye Wine Farm is something of a fairytale, they first met through Jess’s twin sister in Stellenbosch when Luke was studying at the university, and set up shop in Stellenbosch, running the former Nook eatery. After a while, they needed a change of pace, and so packed up and moved to Greyton where they stayed for a few months.
It’s something we’re told all the time, to eat with the seasons. But why exactly should we eat seasonally? Well there are numerous reasons, firstly, abundance, in season produce costs much less as it’s more readily available and didn’t have to be flown from halfway across the world. Secondly, it tastes better, because it’s been ripened (hopefully) naturally by the weather conditions it’s most suited to and hasn’t been refrigerated for extended periods of time.