Are you open to something new?

When the decision came forward to change our wine list, the question that came to mind was: “Which theme will define what we stand for best?” And the answer was on our doorstep….

Very few South Africans know that the Klein Karoo Wine Route offers some of our best cultivars and have a unique style because of the climate and terroir typical to this area. I know what you’re thinking and the answer is, No, we have not listed only Port Wines on our new wine list!
Have you ever enjoyed Touriga Nacional as a single cultivar or tried a Sauvignon Blanc grown in the Schoemanshoek valley at 550m altitude?
Expand your palate with our new Klein Karoo selection…

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Seeking warmth from within

“This winter is definitely colder than last year.” This thought probably crosses our minds every year, especially if you live in an area like Oudtshoorn where the temperature extremes are very big between Summer and Winter. If I look at pictures of the snow in the Eastern Cape this year, this point might not be invalid.

The key is to find a solution of warming oneself against the cold. Extra layers of scarves and jackets alone just doesn’t seem to do the trick. Turning up the heaters does work if you close yourself in a small room, but then there is the issue of trying to be energy efficient and saving on power - so it’ll have to be a gas heater. Unless of course, you are lucky enough to have a fireplace..

For those of us who don’t, I recommend taking to the most effective way of heating oneself and that is to take out a bottle of Port, pour a slug into a glass and warm yourself from within…. prost!

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‘n Gekompliseerde proses

Min mense weet dat die Klein Karoo ‘n groot wynstreek is en dat hierdie streek beskik oor wyne van goeie karakter en selfs heelwat toekennings. En ek praat nie net van “Port” nie… daar is soveel meer op die tafel.

Met my laaste besoek aan bogenoemde vallei, het ek Karusa Kelder besoek en die wynmaker, Jacques Conradie, in die kelder aangetref, besig om die laaste van die Pinot Noir oes te pars. Daar hang ‘n aardse reuk in die lug soos die stingels en korrels druiwe oopbars en ek dink so by myself, dit is hier in hierdie oomblik waar ‘n wyn “geskape” word. Die begin van die proses, dikwels ‘n lang pad voor ek en jy dit uit die bottel skink.

Met in ag geneem die kennis wat dit verg en die tydsame, gekompliseerde proses om wyn te produseer van die korrel staduim af, verstaan ek nou eers waar die pryse vandaankom. As jy besluit om byvoorbeeld die arbeid te ignoreer, is daar nog die verpakking (glas is deesdae baie duur) en die feit dat 25% van die koste aan belasting afgestaan word. Ek glo nie ek sal bereid wees om soveel moeite te doen vir ‘n R19.99 bottel wyn op die winkelrak nie.

So volgende keer as jy voor die kaggelvuur sit en teug  aan jou gunsteling glasie wyn, hou dit alles in gedagte – dalk waardeer jy dit soveel te meer!

- Joey Bradfield

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Feite oor jou vel

Hoekom moet ek ‘n gesigbehandeling kry?

Die voordele aan gesigsbehandelings is tweeledig. Dit is nie net tot voordeel van jou velgesondheid nie, maar is ook ontspannend. Na so ‘n gesigbehandeling sal jou vel sagter, gesonder en meer verfris voel. Hou egter in gedagte dat merkbare verbeteringe slegs deur gereelde gesigsbehandelings bewerkstellig word.

Kom ons wees eerlik, almal ondervind ‘n mindere of meerdere mate van spanning in ons daaglikse lewe, hetsy of dit by die werk, huis of in jou persoonlike lewe is. Almal is egter nie bewus daarvan dat spanning ‘n direkte negatiewe invloed op jou vel se gesondheid het nie.

Massering , wat deel is van ‘n deeglike velsorg roetine, sal jou fisies en emosioneel bevoordeel. Dit help jou om te ontspan en verminder ook die stres-hormoon, kortisol, in jou liggaam deur die vrystelling van die goedvoel-hormoon, oksitosien, te stimuleer.

Hoe gereeld moet ek gaan vir ‘n gesigsbehandeling?

Daar is baie faktore wat n rol kan speel bv. jou veltipe, die kondisie van u vel, begroting, ouderdom asook waar jy bly. Vir iemand wat n goeie toestand van die vel wil behou, is dit natuurlik beter om ten minste een keer per maand vir ‘n gesigbehandeling te gaan. ‘n Mens dink nie daaraan dat die vel ook ‘n lewende orgaan is en dat dit 30dae vir nuwe selle neem om ou selle te vervang nie.

‘n Professionele gesigbehandeling stimuleer die eksfolieering proses (dit help om die vel soepel en gesond te hou). Probeer om ten minste 4 keer ‘n jaar, wanneer die seisoen verander vir ‘n gesigbehandeling te gaan.

Het u enige van die volgende?:

  • ‘n Olierige vel, aknee, verstopte porieë, swart koppies?‘n gesigbehandeling elke 2 weke is geskik (soos die vel verbeter kan jy die behandelings verder uitmekaar hê.
  • ‘n Normale-, kombinasie- of droë vel? - een keer per maand sal voldoende wees

Onthou altyd dat te veel van iets is ook nie goed nie. Te veel gesigbehandelings in ‘n kort tydperk veroorsaak oorstimuleer wat die vel meer olierig kan maak of dit verder uitdroog.

 

Die stappe van ‘n goeie gesigbehandeling

‘n Professionele gesigbehandeling sluit die volgende stappe in:

  1. skoonmaak/reiniging van die vel
  2. vel analise
  3. professionele eksfolieering (met of sonder stoom)
  4. ekstraksies van swartkoppies, verstopte porieë en puisies indien nodig
  5. massering, masker, die aanwending van serums, rome en sonblok
  6. soms kan dit ook ‘n hand, nek en skouer massering insluit, soos by Boulders Spa

Die gesigbehandeling kan tot ‘n uur neem. Onthou altyd om die terapeut in kennis te stel van enige alergieë. As daar enige branderigheid of irritasie op die vel gevoel word gedurende die behandeling, sê dit dadelik vir jou terapeut sodat sy onmiddelik die produk van jou vel kan verwyder, sodat dit jou geen skade aandoen nie.

 Laaste maar nie die minste nie…

‘n Gesigsbehandeling is nie net ‘n luuksheid nie, is nie net ‘n koste nie, dit is deel van ‘n gebalanseerde velsorg roetine…met ‘n welverdiende pamperlangsessie ingesluit. Bespreek dus nou, jy verdien dit.

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So diep in jou oë

Daar is al gesê dat die oë die vensters na die siel is. Vir my is die oë een van die vrou se belangrikste bates en dit is hoekom ek daarvan hou om dit te aksentueer.

Hier volg n paar maklike en vinnige wenke om elke dag jou beste te lyk…

Wat jy alles benodig:

  • 3 kleur oogskadu: – bruin (donker of lig bruin –  hang af of jy ‘n donker of ligte kompleksie het)
  •                                      – ligte goud of brons
  •                                      – ligte beige
  • Oog omlyner: swart of donker bruin
  • Maskara
  • Grimeer borsel of sponsie vir oogskadu

… en jou 5 stappe is:

  1. Vat die oogskadu borsel of sponsie en smeer die hele onderste ooglid met die goud of brons kleur.                      
  2. Vat nou die bruin kleur ook met jou borsel of sponsie en smeer dit van jou oog se voutjie tot onder  die oogbeen.  Jy kan meer oogskadu aan die buite kant van jou oë  sit as aan die binnekant omdat daar meer spasie is om mee te speel.
  3. Maak  jou borsel of sponsie skoon en gebruik die beige kleur en wend dit aan tot onder die winkbrow. Met dieselfde borsel of sponsie meng jy al 3 kleure om ‘n egalige en lyn-vrye voorkoms te kry.
  4. Gebruik jou oog omleiner en trek ‘n ligte strepie van die binnekant van jou oog tot aan die buitekant. Hou dus op jou oog se lyn om ‘n onnatuurlike voorkoms te skep.
  5. Maskara is die laaste stap om hierde voorkoms mooi af te rond. Wend dit dik aan op jou boonste wimpers. Maskara maak jou oë oop en beklemtoon jou oë ten volle.

Soos ek gesê het…maklik en vinnig.  Onthou dames, as jy goed lyk, voel jy ook goed!

Skoonheidsgroete,

Lizani

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Fancy a challenge?

I would like to put forward a challenge to all aspiring cooks, and especially to those who follow recipes diligently when cooking. It is very difficult to bake successfully without using a recipe, but cooking can be very easy to get right without having to follow grams and millilitres from a recipe book.

Recipes are created by individuals who add different amounts of certain ingredients to a dish until the dish pleases their own personal taste buds. The dish might taste good made according to the recipe, but you as an individual might prefer it with a few alterations.

For example, you may not like fresh coriander put onto your curry, but the recipe requires it. So what now? You might prefer the curry with some fresh mint leaves and lemon zest instead, but how would you know to use that on your curry?

 The thing is, you won’t know unless you are willing to try different combinations while cooking. By experimenting a bit more with different flavours and textures, and tasting as you go, you will begin to educate your taste buds and senses. The more you practise the better you will get, and before you know it you will be experimenting with combinations of flavours and textures that you would never have tried without first consulting a recipe.

I will set different challenges on this blog in an attempt to inspire your creativity. There will be no hard and fast rules applied, just ideas and suggestions to get you thinking differently about how food works.

Join me on this culinary voyage of discovery.

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Raising a chef

 

Oudtshoorn Klein Karoo cuisine

I learned to cook at a very young age while watching the nanny prepare the family meals. She made an excellent roast chicken and I can still remember to this day how she would slap me on the hand with a dish cloth if I attempted to steal a piece of skin off the chicken as it came out of the oven.

Cynthia never made use of a cookery book; she just cooked in her own simple way. This is what made it so enjoyable to watch as it did not feel like you were in a classroom reading out of a text book. Peeling carrots and potatoes for me was a game, as I would see if I could peel faster than she could, and would feel extremely proud of myself if I could hold back the tears even a second longer then her while chopping onions.

 

There were no strict instructions on how things should be done, I just watched and tried to repeat what she did, in the process learning the basics of good cooking. These basics, to me, means building flavours with good ingredients that work well together, without worrying about how much of an ingredient should be added. Always taste your dish as you go along.  

 

When I draw up a menu for the restaurant, I first have a look at what is available as well as the quality of the product, and then I create different dishes for the menu. This is also how I was taught while working in a posh country inn in the UK. There was one chap who would catch us wild salmon in the river that ran through town. He would just show up with this beautiful fish and we had to quickly pop down to the market to find some ingredients to partner the pink salmon. It was all very exciting.

 

I feel the same way now about going into a good butchery as I did when I was a kid going into a toy shop. Browsing around to see what cuts of meat look good or to see if they have anything new in their fridge always gets the creative juices going. The other day I walked into a butchery that I had been into only once before and found some kudu loins and fillets that he had acquired from a friend’s farm…and onto the menu they went.

 

 Now try this at home…

 

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Retreat, rejuvenate, restore, relax

Welcome to Boulders Lodge & Spa, your pamper destination in Oudtshoorn.

For those of you who have driven by Boulders and thought, “I wonder…”. Turn in next time and come see a relaxing retreat unfold as you walk through the front door.

Our friendly staff will welcome you and show you around.

They will show you our picturesque pool and garden jacuzzi, also to be enjoyed by our local spa clients. They will provide you our competitively priced spa menu with numerous rejuvenating pamper treatments. You will be shown around the Pomegranate Restaurant where our unique Oudtshoorn cuisine is served.

If you like, bring a friend along and enjoy cocktails while soaking up the relaxing atmosphere.

It is a lifestyle worth living, a place to recuperate your body & mind and let your soul rejoice at just being you.

Visit Boulders Lodge & Spa next time you think to yourself, “I wonder…”

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Get hooked on Oudtshoorn

Oudtshoorn is not a town widely marketed as a fishing destination. Is this post about fishing though? No, it is about fifteen reasons you may and should get hooked ON Oudtshoorn next time you visit.

Consider visiting our majestic region for longer, because you may be pleasantly surprised to find the following here:

  • Standard and adventure tours at the Cango Caves
  • Art Galleries of De Rust and Oudtshoorn
  • Ostrich show farms
  • Minwater eco experience with the uniquely beautiful flora of Oudtshoorn
  • Meerkat adventures
  • Oudtshoorn ballooning
  • Cango Wildlife Ranch – a sanctuary for big cats, a breeding facility for cheetahs
  • Elephant feeding experience
  • Souvenir shops and ostrich leather boutiques
  • Horse riding
  • Wine, olive and witblits tastings
  • Swartberg mountain tours, hiking, lunches and,
  • a Circle route tour via the Swartberg mountain, Prins Albert and De Rust back into Oudtshoorn
  • Skydiving and helicopter flips
  • Donkey trails to “Die Hel” Adventure activities and Rust & Vrede waterfalls, such as quad bike rides, caving, abseiling and kiking

Not convinced yet?

Then come for the fishing. Stompdrift, Raubenheimer and Calitzdorp dams are bespoke fishing locations and are all located around Oudtshoorn. Fish species in this area includes barber, black bass, yellow fish, forel and carp.

…hooked!

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Head Chef, Garth Bradfield

Who is the man behind the scenes, the man behind our extraordinary cuisine… Head Chef, Garth Bradfield.

“I believe in using local, seasonal produce and to create menus that enhance the natural flavour of the ingredients, resulting in simply irresistible food…”

  • Qualified as a Chef through Granger Bay in Cape Town with practical experience at the Port Elizabeth Hotel
  • Sous Chef at a Country Hotel in Lynmyth, Devon, England
  • Head Chef at Shamwari Game Reserve
  • Mantis Collection: catered for many celebrities, including John Travolta
  • Managed Lake Pleasent Living and the Bistro @ Lake Pleasant
  • Diploma in Marketing from Damelin — top of the Class food
  • Father of two and husband to Joey Bradfield

Follow Garth’s posts here on the Pomegranate section of the Boulders Lodge & Spa blog, and you just may learn that the art in cooking, is not only for artists…

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