Christmas in July

We celebrated Christmas in July with our English friends Jennie and Geoff last night. Jennie and Geoff miss the cold white Christmases of their English past, so they host an annual dinner when a wood-fire can burn in the hearth, beneath their snowy Christmas decorations, and when hearty Christmas roasts and puddings don't have to be eaten in 40 degree days. Melbourne came to the party with an chilly 15 degree day, grey and rainy.

The highlight of the meal? Jennie's Yorkshire pudding is delicious! And it's always fun pulling crackers (or as Aussies call them, bon-bons), wearing silly hats and reading even more silly jokes. The wire egg-cup was in my Christmas cracker. A little touch of Africa ...  

  

  

   

Duathlon team

A beautiful winter Sunday in Johannesburg with the traditional crispy morning temperatures and clear blue skies.

An off-road duathlon requires the athlete to run 5 km, cycle 30 km and then run another 2.5 km.
So here I go on the first 5 km run.

Tennille riding her heart out after her 5 km run.

The Robertsons love the microphone!

The Robertson Duathlon Team:

Tennille's branded car attracts interest at this event:

Equestrienne Gwynneth

I estimate these photos were taken around 1945, when Mom was fifteen or sixteen. She's wearing her horse-riding clothes. She rode horses until she fell off one day and broke her nose. Graphic detail: I remember her telling me that when she fell off, she landed face first in burned-out veld, and the hospital had to clean all the black prickly stubble out of her face. (I think she was warning me off horse-riding.)

The very wide flares at the top of the jodhpurs are interesting because modern jodhpurs don't have the flares. According to Wikipedia, jodhpur flares disappeared at the time that stretch fabrics were introduced, in the 1950s or '60s.

I also find these photos interesting because they're all pretty much the same, except for the backgrounds. I can imagine the photography session, where whoever took the photo (her father?) moved her around to find the perfect background. I can just hear the conversation ...!

Cycle Lab Tour

Cape Town to Knysna Tour

So this is what I have been up to ...

I was able to claim this amazing cycle tour as "work" as we sponsored our supplements to all riders with PeptoSport during the ride, as well as PeptoPro for recovery.

Day 1: 1 July 2012

Base Trainer: Stellenbosch - Worcester (120km)

Easy Rider: Boschendal – Worcester (108km)

06:15 – Base Trainer Riders meet in Stellenbosch (SPIER WINE FARM in parking lot)

06:30 – Base Trainer Riders depart FROM SPIER WINE FARM to Boschendal

07:15 – Easy Riders Arrival at Boschendal

07:15 – 08:00 Tour Sign On and Light Breakfast Boschendal Restaurant

08:15 – Depart from Boschendal en route to Worcester via Franschhoek and Villiersdorp

12:00/13:00 – Lunch break at the Kelkiewyn Restaurant, Villiersdorp (52km)

15:00/16:00 – Arrival at Leipzig Country House

18:00 – PeptroPro Sport Information talk by Maryke van Zyl – Registered Dietician SA

18:30 – Wine Tasting

19:00 – Dinner

LEIPZIG COUNTRY HOUSE, NUY VALLEY:

Leipzig Country House is situated at the foot of the Rabie Mountain in the picturesque Nuy Valley, between Worcester and Robertson in South Africa. Ideally positioned on scenic Route 62, and just 90 minutes from Cape Town, this historic establishment offers the discerning traveler luxury accommodation, breathtaking scenery and old-fashioned country hospitality. Combining original Cape-Dutch architecture with carefully constructed modern conveniences; the farm as it stands today has 20 luxury guest suites and spacious event and recreational facilities to accommodate both large and small groups. With their sincere appreciation of history and a love for restoration, the Smit family, together with the artist couple Anastasia and Alexander Lochenkov, has carefully and patiently created an old-village atmosphere on this 200-year old working wine farm.

Day 2:

Base Trainer: Worcester – via Bonnivale – Montagu (95 km)

Easy Rider: Worcester – Montagu (64 km)

07:30 – Breakfast at the Leipzig Country House restaurant

08:30 – Depart to Montagu via Robertson

10:00 – Coffee break at the Café Rosa situated in the main road of Robertson (40km)

Easy Riders continue on R62 to Montagu

Base Trainers cycle via Bonnivale to Montagu

13:00 – Lunch at Die Kloof Padstal in Montague

14:00 – Check in at Mimosa Lodge, Church Street, Montague

ROBERTSON: The starting point of the small Karoo. The valley is the largest fruit and wine producing valley in the Western Cape and is one of South Africa's leading racehorse breeding areas from Robertson to Montagu and all along the Breede River. There are more than 50 Wine Estates in the Breede River Valley alone as well as Parks such as the Bontebok National Park and other Parks situated alongside the Breede River Valley close to Robertson.

14:00 – 19:00 – Afternoon at Leisure and Massages

19:00 – Dinner at Mimosa Lodge Restaurant

MIMOSA LODGE: Nestled on the foothills of the majestic Langeberg Mountain range in the heart of Montagu on the popular Route 62 is Mimosa Lodge. Better known for the fine hospitality and superb cuisine provided by the friendly couple Fida & Bernhard Hess, an award-winning Swiss chef, Mimosa's restaurant is a culinary experience par excellence. With more than 200 plant species, the garden makes the ideal spot for a tasting of Bernard’s handcrafted Mimosa wine label or perhaps, fine dining al fresco. With sweeping views of the majestic mountains, blue skies, excellent conference facilities, idyllic Wedding venue and innumerable culinary delights, Mimosa Lodge is an ideal spot to refresh, revive and rejuvenate.

THE MIMOSA LODGE RESTAURANT: Its award-winning Swiss Chef takes pride in using only the freshest ingredients, to create gourmet masterpieces, incorporating local specialities such as Lamb, Springbok and Ostrich. Dishes are paired appropriately with the suitable wine from the Robertson Wine Valley fit for aficionados and gourmands alike. The restaurant is highly acclaimed in culinary circles and has received the following accolades: * 2007 and 2008 AA Travellers Fabulous Food Award * 2009 American Express Fine Dining Restaurant Platinum Award * 2008 American Express Fine Dining Restaurant Platinum Award * 2008 Eat Out People’s Choice Fab 15 Award * Blaison from Confrérie de la Chaîne des Rôtisseurs

Day 3:

Base Trainer: Montagu – Ladismith (139 km)

Easy Rider: Montagu – Ronnies Sex Shop (88 km)

07:00 – Breakfast at the Lodge’s restaurant

08:00 – Depart to Ladismith

12:00 – Lunch at The Country Pumpkin, Barrydale (60km)

14:00/15:00 – Easy Riders pick up at Ronnies Sex Shop

Optional Coffee Stop for the Base Trainers at Ronnies Sex Shop

15:00/16:00 – Check in at respective Guesthouses

18:30 – Cheese and Wine Tasting

19:00 – Dinner at the Route 62 Restaurant

THE COUNTRY PUMPKIN RESTAURANT: At the gateway to the Little Karoo in the sleepy town of Barrydale on the scenic Route 62, Western Cape, South Africa is a rare gem - The Country Pumpkin Restaurant. A popular stopover for tourists and locals alike and with 13 years experience, they offer a cool oasis on a hot African day, something cold to drink, generous and tasty meals, prompt and friendly service and panoramic views of our lovely village. Country Pumpkin also has a farmstore with local produce, (cheese, wine, olive products, herbal teas, preserves, dried fruits, jams and more) for you to browse around at your leisure.

LADISMITH: Ladismith (550m) nestles at the foot of the Klein Swartberg mountain range in the Klein Karoo. An impressive mountain peak called Towerkop (2189m) looms above Ladismith. Local legend has it that a witch, flying overhead, struck the peak in anger with her wand because it obstructed her passage over the mountain. Her anger resulted in Towerkop's unique appearance - the peak is split in two. A wide variety of scenic routes are accessible from Ladismith. It serves an extensive farming area with ideal climate for the production of apricots, peaches, plums, nectarines, and grapes. Approximately 30% of the total apricot export market comes from the district. There are two cheese factories as well as a winery. Ladismith is unique in the sense that is has its own individual building style. The so-called Ladismith style is a simplified Georgian design and dates from the 1830's. Several other architectural styles, i.e. Neo-Gothic, Georgian, Victorian, Regency and Rural (Karoo) style, can also be found.

Day 4:

Base Trainer: Ladismith – Eight Bells Mountain Inn (via Robinson Pass - 146km)

Easy Rider: Ladismith – Rietfontein Ostrich Farm (70km)

07:00 – Breakfast at Route 62 Restaurant

08:00 – Depart to our next destination “Eight Bells Mountain Inn” situated at the foot of Robinson Pass

11:00 – Optional Coffee Stop at Calitzdorp (50km from Ladismith)

12:00 – Lunch at Rietfontein Ostrich Farm (20 km outside Calitzdorp)

(Be prepared to hope on a tractor and get a lift to the guest farm which is situated 1km inland from the main road)

15:00 – Arrival at Eight Bells Mountain Inn

15:00 – 19:00 – Afternoon at Leisure

19:00 – Dinner

RIEFONTEIN GUEST FARM: Nestled in the hills between Barrydale and Ladismith in the scenic Little Karoo, an arid semi-desert located near the southern tip of Africa, you’ll find a welcoming oasis. Rietfontein, a working fruit farm, lies on the southern foothills of the rugged Touwsberg Mountains.With an abundance of small game and a wealth of birdlife and flora, it’s the perfect getaway for nature lovers and hikers.

EIGHT BELLS MOUNTAIN INN: situated in South Africa's picturesque Garden Route nestled in the Ruiterbos Valley Region at the foot of the Robinson Pass on the R328 between Mossel Bay (35kms away) and Oudtshoorn (50kms away). The former innkeepers Peter and Jean Brown have created a charming Inn renowned for its friendly hospitality and superb recreational facilities amidst magnificent mountain scenery.

Day 5:

Base Trainer: Eight Bells Mountain Inn –George (60km)

Easy Rider: Eight Bells Mountain Inn – Groot Brak River (40km)

08:00 – Breakfast at the hotel restaurant

09:00 – Depart to George via Hartenbos and Groot Brak River

Optional coffee stop at the Groot Brak River ‘De Dekke’ stop

Optional pick up point for Easy Riders

13:00 – Check in & Lunch at King Goerge Protea Hotel

14:00 – Afternoon at Leisure & Massages

19:00 – Dinner

Day 6:

Base Trainer: George – Knysna (60 km)

Easy Rider: George – Sedgefield (35 km)

After breakfast you will have the choice to either cycle through to Knysna or get a lift in our back up vehicle. Please make arrangements with our drivers.

07:30 – Breakfast at the hotel restaurant

08:30 – Depart to Knsyna

10:30 – Coffee Stop and pick up for Easy Riders

13:00 – Final lunch at the Waterfront – 34 Degrees South

Crab cafe

Our local eating precinct is in Box Hill, about five minutes' drive up the road. It's predominantly Asian and we can choose between dozens and dozens of Cantonese, Sichuan, Northern Chinese, Vietnamese, Thai, Korean, Japanese, Malaysian and Indonesian restaurants.

I'd been wanting to try a new-ish seafood restaurant, with live seafood in the window (Hong Kong nostalgia), so last night we had our Sunday family dinner at the No 1 Cafe Seafood Restaurant.

We ordered the mud crab banquet, which started off with chicken soup. We had eaten most of it by the time I remembered to take a photo.

Next we had mud crab in XO sauce and noodles. XO sauce is a Cantonese sauce (Hong Kong again) made with dried scallops, dried shrimps, chilli and garlic. Apparently it's called XO sauce after XO (extra old) cognac. XO sauce doesn't contain cognac, but 'XO' suggests high quality, luxury stuff. 

We are very fond of deep fried crispy flounder. We had almost eaten half of it by the time I took this photo.

Does Luke ever eat Chinese without including salt-and-pepper squid in his line-up of dishes? The answer is no. Here is No 1 Cafe's version of Luke's staple dish.

Starting to feel a little full and we are slowing down now. We can still have a little creamy crab and choy sum with steamed rice. I admit, though, that we were flagging.

It was all very tasty. But some of us suspect that this banquet included a fair bit of MSG, after a restless night following the banquet. Yet another Cantonese tradition ...!

Roof trusses

MAY 2012
Our extra large garage for Don's boat and two cars. There is also a flatlet above the garage.

The entrance to our house:

The open plan living area:

Overlooking an atrium and the covered patio:

Open trusses in the double volume living area:

Tennille's bedroom opening to the garden:

 Guest (or Dustin's?) bedroom:

                                                                 

                                                                       

Birthday dinner

Friday 13 July and it would have been Mom's 83rd birthday. Braydon decided it was a dinner for the family at Andrew Atkins' (SA Master Chef  judge) restaurant Piccolo Mondo, Michelangelo Hotel in Sandton.

Photographer: Heidi

Photographer :Anna

Mom's favourite dessert was Creme Brulee! So what better choice than Michelangelo's Signature Wild Berry Brulee?

If you look carefully you will see the dry ice smoke pouring out from below the dessert.
Very glamorous but also VERY yummy!

Birthday Gwynneth

We're thinking of Mom today, on her birthday. I love this photo of her, probably taken around 1947 when she was about 18.

Fondue Sunday

It's been cold, grey, wet and windy, and so it's perfect weather for a cheese fondue. We scheduled the first cheese fondue of the season for last night's Sunday night dinner.

Here I have the ingredients assembled. There's the Swiss kirsch in the background and the block of Swiss gruyere. Instead of Emmentaler, however, in the spirit of buying local, I use Australian Swiss cheese. It tastes pretty much the same but of course it can't be labelled Emmentaler unless it comes from Emmental. So Aussie Swiss cheese it is (and jolly good too). The wine is Australian and so is the bread and garlic clove!

One kilogram of cheese (500 g of each) is a lot of cheese.

Do you recognise my cheese fondue pot, Dad? Mom brought it back from Switzerland for me one year. It has made many, many fondues, both in Cape Town and in Melbourne. Now the cheese is in the pot, and so is the garlic. I use the whole clove, chopped, rather than just rubbing the pan with it.

The cheese has melted and here Lee is helping to stir it. You always said to stir it using a figure-of-eight motion; rest assured that the knowledge and technique has been passed down through the family.

Here are my fondue forks. Recognise them, Heidi? You brought them back from Switzerland for me.

Luke usually assumes the bread-heating and bread-cutting duties. He errs on the larger side. And now it's time to dive in.

Time passes. The fondue bubbles on. There is serious fondue eating happening. The last of the fondue is now being scraped out. Who will get the last creamy morsels?

The fondue is all gone ... but the crusty cheesy bit at the bottom is now lifted out and cut into six slices. And that's the end of the fondue!