The biggest day of your life

Your wedding day is probably the biggest day of your life, not that I speak from experience, but I've been to enough weddings to know that something really magical happens on that day.

Two people, happy in love, put away their childish fears of commitment and pledge to love one another for the rest of their lives, through thick and thin. A bold move if you ask me, and not one to be taken lightly either.

It's been such a pleasure to read all our entries into our wedding competition — although there were quite a few. It's so wonderful that so many people are so lucky in love that they cannot wait to get married.

But it seems that there's a lot of stress involved in getting married as well. As one of our 10 finalists said: "A wedding is a celebration of a relationship but the stress of planning and budgeting often detracts from what is important — the people involved."

This is so true and something all future brides and grooms should remember, it's about you, nobody else, it's about the love that you share, and about showing your friends and family just how much you care for each other. So whether it's on the beach in slops or at five-star hotel all kitted out, it's just as special.

Well done to our wedding winner Lucrisha Christians who will get married this August thanks to Celebration House!

While counting the votes yesterday I found this video of a couple's 'boogie' down the aisle. It really made my day. Watch it now!

Thamar Houliston


Lifestyle Editor

Mandela Day

What did you do for your 67 minutes on Mandela Day? Did you offer your time for a humanitarian cause or did you simply spend those 67 extra minutes watching rugby?

It's easy to block out the need around us, heck we do it everyday — like when we choose to ignore those annoying guys begging at the traffic lights. Now, I'm not saying that giving to these guys is right, but I do think that we need to be more aware of what goes on around us, and sometimes we need to sacrifice our time to help those in need. It's easy to give money, but it's not easy to give someone your time. In fact, time is something that Mandela gave so much of (most of his life in fact), so that we could live in an equal society.

I'm certainly no saint and just as guilty as the next person, always making excuses. 'I don't have time', 'It's too much effort', and 'If I give to one person I have to give to everyone'. This weekend I realised that it's really not that difficult.

There's a Congolese car guard up the road from me who watches the cars come rain or shine, and passes his day feeding pigeons, and he always greets me and has a smile on his face, even though he lives in a cardboard box.

For my 67 minutes I went shopping for him and just bought him some dinner and gave him some old magazines. The smile on his humble face was bigger than ever, and it really wasn't all that much effort.

Now the challenge is, how can I make a difference every day? Perhaps I just need to keep my eyes open and notice those in need.

How did you spend your 67 minutes? I would love to know. Click here to send me an email

Ghosts in my soup

Steeped in myth and mystery, an evening at Cloete's restaurant at the Alphen Country House Hotel in Constantia is like a game of murder mystery.

On arrival we're met by two ghosts, the first Dr James Barry (who looked more like a women to me) and the second, Johannes, the ghost of slave from a past era — probably the early 19th century.

My partner started wolfing down the roasted duck spring rolls with plum and sesame dip unperturbed, while I sipped on my glass of High Constantia bubbly, perplexed.

On further investigation and another peculiar visit from slave-boy Johannes (who I am sure I recognise from the Baxter theatre), it turns out that as the story goes, Dr Barry was in fact was a military surgeon in the British Army who served in South Africa. Although Barry lived his adult life as a man, it's widely believed that Barry was female and previously named Margaret Ann Bulkley, but chose to live as a man so that he might become a surgeon.

My fingers stained red

As the warm brie parcel melted in my mouth, the raspberry foam staining my fingers, I contemplated how different life must have been back then.

But the terrifying tales don't end there: Dr Barry had a dual with Captain Josias Cloete over the affections of one Miss Dreyer (a beautiful specimen who once lived at The Manor House). Neither was hurt, but a startling encounter nonetheless.

The Alphen dates back to the 17th century and there are many such mysteries that have been uncovered over the years. The first proprietor of the estate was Jacob Cloeten — a soldier from Cologne in Germany — who sailed to South Africa with Jan van Riebeeck in 1652.

My partner and I were at Cloete's for its reopening after a long winter of sensitive refurbishment (the old building needing close and careful attention to unlock its former beauty).

We were seated below a devilish looking painting that haunted me as we dined on Chef Simon Kemp's ethereal white tomato soup, which in fact tasted divine.

Finally, after tending to my succulent venison Carpaccio with to-die-for white truffle oil, I leant over to one of our fellow diners — an artist himself — and enquired about the painting.

The dead cat

A visual feast, which you either 'love or hate', the painting is the work of Penny Siopis (who previously and in our lifetime won the Young Artist Award). It was commissioned for Nicky and Dudley Cloete-Hopkins in the late 1980's.

It's a family portrait that features the couple and their children, Alexander, Delia and Nicolas, who were rather upset on the day that Penny visited them because their cat had died. Naturally Penny included the dead cat (times two) in the painting, adding to its eerie constitution with fiery red backdrop.

As we drank from the extensive wine list, dedicated to the Constantia valley, we tried more of Simon's cuisine inspired by the Alphen's historical roots.

Cured salmon gravadlax stood astute upon chive crème frâiche, capped with caviar and saffron dressing. Next a crayfish bisque and, then, fillet in a Port wine reduction, cemented in gorgonzola melt.

The dessert was wonderful — coconut and cardamom crème brulee, with sesame fried bananas — and it reminded me of a trip to the East.

If you're looking for an evening of discovery then you can head to Cloete's, at a reasonable price too — a two-course meal will cost you R160 and three-courses R200. Not bad for a meal at a historical gem, that's if you don't mind the ghosts in your soup of course...

Constantia, Cape Town. Contact them on +27 21 794 5011 or visit www.alphen.co.za

Knysna rediscovered

I have many memories of Knysna in July, from overindulging in oysters and champagne after a strenuous mountain bike through the lush forests of the area, to waving at celebrity Will Smith (the TV maths guy) while running the Featherbed Trail run — a pristine place to run if there ever was one.

Yes, I am a regular to the crowd-pulling Oyster Festival, but I thought it would be a great idea to visit pre-fest.

Don't get me wrong, the Heineken storm-in-a-teacup party after the marathon is delightfully festive, the oyster shucking competitions and Mardi Gras (eat as many gourmet oysters as you can) is worth every penny, and while the general mayhem of frozen bodies huddling next to fires before the marathon is just as appealing (for crazy people like me anyway), in my old age I honestly could do without the crowds and the tussle for a little piece of paradise.

So with floods threatening the Cape, I took a random Friday off in June and headed to Knysna with a jam-packed itinerary ahead of me.

Day one

First stop — lunch at Sirocco.
Situated on the water's edge of Knysna's trendy Thesen Harbour, it's separate from the hustle of town and those jam-packed restaurants. But naturally on an ordinary day in June nothing in Knysna is busy (cue sigh of relief).

Sirocco is a vibey lunch and dinner time venue, a meeting place for those who appreciate relaxed sophistication, cutting-edge design and innovative food.

My Smoked Salmon Wonton Stack — layers of smoked Norwegian salmon, rocket, fennel hollandaise and crispy wonton served with a chilli and paw-paw dressing — and glass of chilled white wine, was just enough to fill the gap.

Next, check in time. My partner and I booked into The Moorings. And no you haven't heard of it, it's brand spanking new.

Situated along the banks of the Knysna Lagoon, and very close to Loerie Park (where all the sporting activities during the festival start from), it's an extremely convenient location, with the bonus being it's secluded.

The apartments are top-notch self-catering units simply perfect for a family weekend away. Ultra-modern, they sport all the latest fixtures and fittings and, of course, balcony and braai space.

'...A horribly romantic experience...'

Just when we were getting settled into our cosy apartment, it was time for our trip on the Paddle Cruiser.

The Paddle Cruiser offers both lunch time (12.30pm departure) and evening (6.15pm departure) cruises, and is the only vessel of its kind in South Africa.

The steely-blue water of the lagoon was still until the wheels of the vessel started to churn, chugging along towards The Heads as the sun slipped into the clouds. On the way back the stars twinkled overhead. A horribly romantic experience.

Dinner at Cruise Café followed. This trendy restaurant is situated very close to the Knysna Waterfront and is known for its fresh seafood and modern-styled cuisine, and of course exceptional views of the Knysna Lagoon, both day and night.

Day two

The weather had finally followed us to Knysna and so we had to cancel our Featherbed Eco Experience, which I will have to venture back for.

This four-hour excursion to Featherbed (across the lagoon on the other Knysna Head), starts with a 25-minute ferry cruise, where a local guide shares fascinating tales about the Lagoon, the early shipping industry and oyster cultivation. On arrival at the reserve visitors can enjoy a drive to the top of the Western Head in a 4x4 unimog vehicle, stopping at a magnificent view point en route. After the drive, your specialist guide will take you on an optional 2.2 kilometre downhill walk which is meant to be spectacular. Ah well, next time...

The 'Island of Bread'

Instead we huddled in the warmth of Mon Petit Pain, a local breakfast spot which is a sister to the ultra popular Ile de Païn or 'Island of Bread' run by Liezie Mulder, dynamic chef and author, and baker Markus Färbinger.

At Mon Petit Pain pastries and crusty breads rule the roost, while the atmosphere smacks of creativity. After ordering about four of their cappuccinos, we scoffed down their to-die-for muesli with fresh fruit and something resembling apple strudel. Lovely. Then we managed space for the 'David' — a slice of their signature bread topped with creamy eggs and salty bacon, served on a bread board. Delicious.

Well-oiled for the day we headed out to the Wild Oats Farmer's Market in Sedgefield, which is about a 10-minute drive, and is open every Saturday morning

Locals browsed the market which offers lots of fresh produce and homemade tasties, many of them clad in Wellington's and Scottish caps, trying to avoid mud puddles. It felt like we had been transported to some country district in the UK, especially in the rainy weather... But with over 60 stalls of the finest local farm produce, it's confidently an authentic taste of the Garden Route.

Fresh from the sea

After indulging in some fudge from the local fudge factory stand (with flavours like biscotti and dark chocolate, yum!) we made our way back to Knysna for another feasting experience.

The well-known 34 Degrees South is a deli, wine shop, bakery, clothing store, sushi bar and restaurant. Located at the Waterfront (right on the water's edge) it's a vibey spot for a drink or a light lunch, with deli food available at the restaurant.

If you're in Knysna for the oysters then a visit to 34 Degrees South is a must. Not to worry if one of your party doesn't eat oysters, they have just about everything imaginable on their menu.

We were in the mood for the light lunch option and so shared some sushi followed by a plate of juicy prawns. The rainy weather was ideal for browsing the shop so we took full advantage...

Getting up close and personal

The next experience would go down in the history books as one of the most incredible ever, and even more so since I didn't really know what to expect on arrival at the Elephant Sanctuary on the Saturday afternoon.

It's first and foremost a safe haven or 'halfway house' for elephants, and secondly a place where you can learn about and interact with these gentle giants.

As our guide explained what would happen next, I started to feel rather nervous — the reality of an up close and personal experience with an elephant instilling awe and a little fear in me.

The elephants that we were introduced to on the day are in their teenage years and are not to be toyed with. I could feel their majestic presence as we walked up to them and placed one hand in our designated elephant's trunk.

What happens is you walk your elephant to the nearby forest where guides then explain more about the elephants, their anatomy and behaviour.

I must say that I never realised that these creatures were so intelligent and downright amazing.

And then, just when I was starting to feel a little more at ease, we were offered a ride on the elephants.

As we circled the property, the elephant slowly rocking me from side to side, I felt as though I had touched Africa, I had finally become one with her, now I felt like a real African. "Why on earth had I had never had this experience before?" I thought.

The program is an hour long and costs R295 per adult and R150 per child. Something you definitely have to do with your kids. A ride (which is 10 minutes long is R375 per adult and R200 per child). Afterwards you can also buy a DVD of yourself with the elephants to remember those special memories.

Spices to light up your night

After many years of driving into Knysna and looking longingly across the lagoon to the red cottage that houses Firefly Eating House, wishing for a visit like a kid wishes for Christmas, I finally got my wish.

Fairy lights dance at the entrance of the establishment which honestly looks a little rundown from the outside, but is vibrant and warm thanks to the splash of fiery red paint that the proprietors have given it.

Firefly's cuisine is a hodgepodge of Indian, Malay, Thai, Chinese and African — perfect for a cold winter's evening.

We had some rather interesting food, from Sherry Nutmeg cocktails, bobotie spring rolls, to an African beef dish with 23 spices, as well as their famous liquorice ice cream. What an enchanting evening!

Day three

Sunday the weather had taken a good turn and I couldn't think of a better way to start the day than with a gentle run along the lagoon, birds jovially splashing in the shallow water.

And of course after some strenuous activity one needs a wholesome breakfast. Why not try Pezula, or Zachary's to be exact? The birds-eye view from the resort is breathtaking (situated on the Eastern Head) — the waterways of the Knysna lagoon, sweeping Indian Ocean and even the Outeniqua mountains unfolding in the distance.

What's more, Zachary's has a seasonal brunch menu which includes buttermilk flapjacks with bacon and maple syrup, Shitake mushroom omelettes, smoked catfish and poached egg atop seed loaf, besides the obvious continental breakfast. You also have more lunch-like options like soup, roasted organic veggies, salad or pasta to choose from.

Zachary's (lovingly named after the chairman's Labrador) also does lunch and dinner menus, and offers world-class cuisine.

Explore the waterways

Last but not least we hired canoes at Lightleys Holiday Houseboats to explore the waterways of the lagoon. A great alternative activity, which will definitely give you some 'quality' time with your partner. One hour is R60; two hours will cost you R90 and a full day R275. Not bad for an expedition into the unknown.

As we wove our way towards a steel bridge in the distance, ducks dived underwater and flocks of birds near the water's edge scurried for safety. I was surprisingly warm for a winter's day.

What warmed me up even more was the picnic lunch that was packed for us. Having docked our canoes on the shores below the rusty old bridge we made faces for our camera and popped a mini bottle of bubbly to celebrate our arrival.

These decadent picnic hampers which are available to order cost R150 for two. Packed with tasty treats like cranberry and camembert chicken skewers, mini quiches and chocolate truffles amongst other things, it's the perfect way to spend a lazy winter day, without the guilt factor naturally...

It was back to Cape Town and reality, but with even more wonderful memories of the beautiful haven that is Knysna.

For more on what to do in Knysna visit Knynsa Tourism's website. For more info on the Pick n Pay Knysna Oyster Festival visit www.oysterfestival.co.za

Protect yourself from Swine flu

Professor John Oxford, the chairperson for the Global Hygiene Council and expert on Swine, as well as Professor Barry Shoub and Dr Kgosi Letlape, both members of the Hygiene Council, speak to us about the pandemic...

You are in SA for the annual Global Hygiene Council meeting, what is the agenda of this meeting?

"This is actually part of a world tour. Basically we are here to discuss the findings of our International Hygiene Study 2009 and also the hot topic of Swine flu," says Oxford.

"The study in particular reveals trends on hygiene levels in households in different countries and where the infection hotspots lie. For example, highchairs where babies are fed are fraught with bacteria as well as the kitchen towel. These surfaces are a key aid in viral infections as well."

"Viruses stick to your hands and are transferred to these surfaces, thus spreading influenza and similar diseases."

Letlape says: "This study highlights areas where behaviour can be changed in the home in order to prevent the spread of diseases. Fifteen percent of households in South Africa actually only use water and no soap to wash their hands. This is something we want to change."

Lastly, Shoub, who is somewhat of an expert on Swine flu notes: "Swine flu is now a formal pandemic and we have an official confirmed case in South Africa (a 12-year-old boy), which is an isolated case, but this won't be for long.

"The virus is bound to be introduced, although we have reached the peak of it right now. What we want to do is help the ordinary man on the street protect himself.

"This is by informing people about coughing/sneezing etiquette, washing of hands with disinfectant like Dettol, and keeping of social distances from those who are sick."

How representative is this study?

Says Oxford, "it's a snap sample from eight different countries, where 1000 people answered questionnaires in each country and 29 families were studied".

"We have been doing this for several years now though so we can definitely see trends that have developed."

A large number of South Africans are not educated or don't necessarily have access to information. How is the council educating people?

Says Letlape, "You will actually be amazed how even rural people in South Africa are educated about these things and how information does filter through to these areas".

"People rock up to vote don't they? How do you think they get this information? A lot of people hear things through the radio, TV and even through their communities."

"Many educated people are actually the ones that don't use this information, I mean how many educated people will go into a restroom and not wash their hands, I think you will be amazed," adds Oxford.

"Oh and for more information on how you can protect yourself go to www.hygienecouncil.com"

There a lot of myths surrounding Swine flu, for example, can you get it from walking past someone in the street?

Professor Shoub answers, "Basically you get it from other people coughing and sneezing and the droplets going into your respiratory tract, or touching something and then putting your hand to your nose or mouth".

"So no, I wouldn't say you can get it from someone in the street, unless they happen to sneeze in your face. It's mainly through close contact in a confined space.

"With airplanes you won't actually get it in the air since there are filters in a plane, but soon as you are grounded waiting to get off the plane you could certainly get it. Even a taxi from the airport is a more likely place to get it, because it's a confined space..."

The World Health Organisation has declared a pandemic. What is a pandemic?

"A pandemic is when there are sustained transmissions", says Shoub. "The disease has spread across all regions and therefore it is a pandemic. Also diseases spread much quicker these days because of air travel."

Apparently a number of companies are testing vaccines, when do you think they will be approved by?

"These usually take four to six months, so probably around September this year," says Oxford.

What about Tamiflu?

"Tamiflu (as well as another drug called Relenza) has helped a lot but what we are trying to emphasise that good hygiene is the first step to preventing the spread of the flu, along with these other drugs and eventually the vaccine as well," says Oxford.

"Many places in South Africa have run out of Tamiflu," says Shoub, "as there was an initial panic, but I think it should be in stock in pharmacies. It's more for more severe cases of flu rather than mild cases, so pharmacies should only give it out accordingly".

See the video of Professor Oxford:

2009 Hygiene in the Home Study: Key findings

The following information refers to samples taken from 20 homes in the eight different countries: Australia, Germany, India, Malaysia, Saudi Arabia, South Africa, UK, and USA, as part of the Hygiene in the Home Study 2009, carried out by the Hygiene Council.

The information also refers to the results of a questionnaire completed by an inhabitant of each of the homes in each of the countries. Householders were asked a series of questions, including how often they clean selected household items, how they rate the cleanliness of their homes and which items they think harbour most bacteria.

Global

The kitchen cloth is one of the dirtiest items in the home. Overall, 86 percent of cloths were found to be unsatisfactory or worse, with 76 percent being heavily contaminated or poor. It would appear that the kitchen cloth often gets overlooked when it comes to cleaning with the majority just rinsing it in washing up liquid.

Kitchen cloths and taps are dirtier than toilet flushes and toilet door handles. While 86 percent of kitchen cloths and 52 percent of kitchen taps were found to be unsatisfactory or worse, only 15 percent of toilet flushes and 16 percent of toilet door handles were unsatisfactory or worse.

More highchairs or places where children eat (19 percent) have unsatisfactory or worse levels of bacteria than toilet flushes (15 percent) and five percent of highchairs (or places where children eat) are contaminated with E. coli. This is concerning as only a few organisms of some strains of E. coli could result in severe illness in children. Surprisingly, eight percent of householders admitted to never cleaning the highchair.

In South Africa?

South Africa, overall, has a reasonable level of home hygiene (77 percent of results were satisfactory and three percent were spotless, however 15 percent of samples were heavily contaminated).

The dirtiest item in the South African household is the kitchen cloth, with 85 percent being heavily contaminated — 50 percent with E. coli.

Almost a third of kitchen taps in South Africa are unsatisfactory, making them the second dirtiest item in the home.

Love on a teaspoon at Genot

Love or hate Valentine's Day, you can't ignore it, and so I thought why not embrace it, and head to romantic Franschhoek for a quiet lunch at Klein Genot's new restaurant — Genot.

The massive bleach-white building that houses Genot is blinding in the bright sunlight — a beacon set apart from the rolling vineyards. The interior however is cool and tame — its brickface walls contrasted with smatterings of mod décor.

As you walk up the stairs leading to the restaurant you brush past the black and white Allegre Damask velvet wallcovering, which is oh-so fashionable at the moment (I think I prefer the design as gift wrap though).

On the far side of the restaurant there's a huge wall clad with cut logs bringing the outdoors in, and on the opposing end there is an open kitchen smothered in silver, and alive with chefs at work.

The ceiling is high and sports chandeliers which fall from the bare industrial ventilation. And so, in the sweltering heat, Genot certainly is a sanctuary of cool from where you can take in the breathtaking beauty of the surrounding mountains and vineyards.

The love menu

Genot's menu changes weekly, uses fresh local ingredients and has a distinctly African flavour, says Chef Mark Radnay, who greets us just after arrival. Mark has extensive experience, especially with new ventures such as this one, as the former owner of Yum, and part of the team that helped launch Overture Restaurant at Hidden Valley.

Today we won't be trying the regular menu, but rather the set Valentine's menu, which consists of a starter, fish course, sorbet, mains and dessert.

As there were two choices for each course we decided to share (it being V-Day and all).

While the wine list is a representation of the finest local wines found in the Franschhoek Valley, I thought it appropriate to try Klein Genot's own wines, and furnished with a glass of Klein Genot Merlot — a well-balanced wine which boasts a spicy plum character — it was time for starters.

On offer, the Thai-style Gazpacho Soup with tempura prawn, coconut, fresh mint and pickled mangos, as well as the Strawberry, Asparagus and Danish Feta Salad with a hazelnut-lime dressing.

An interesting take on gazpacho (chilled Italian-style soup), this particular version was just fiery enough to get the juices flowing and just refreshing enough to bring the temperature down. The addition of a slightly warm tempura prawn was nothing short of orgasmic.

The salad was also a winner, the strawberries and Danish feta, a heady combination, the bite of the mint just topping it off.

Heavenly creations

The fish course consisted of Oven Baked Linefish (Cape Salmon) with fynbos honey and green pumpkin seeds, and Confit of Salmon with fennel salad and caviar.

For those who like subtle flavours, the linefish was buttery with that melt-in-your-mouth texture and wasn't too distracted by the pumpkin seeds, honey or mash.

For those like me, with a sharper palate, the combination of rich pink salmon on crisp fennel was simply indulgent.

The palate cleansing Plum Tomato and Pepper Sorbet with fresh basil was more like ice and tomato juice with pepper — a bit of a disappointment.

Main course consisted of either Grilled Duck Breast with apple and ginger sauce or Rack of Lamb with gremolata, fine bean salad and red pepper fondue.

After flattening the glass of Merlot, I had to try the Klein Genot Shiraz to go with the meat dishes
— a light-style Shiraz, perfect for a summer's day, with a fresh fruity palate leading to a slightly
peppery finish.

The slivers of grilled duck were tender and flavoursome, but I didn't taste any apple and ginger
sauce — maybe due to my insensitive palate...

The lamb was wonderful — the red pepper fondue and bean salad complementing it perfectly.

For dessert we both tried the Decadent Chocolate Torte with Raspberry Soufflé and Cardamom
Parfait.

The torte was decadent but somewhat burnt and the warm raspberry soufflé wasn't my cup of tea,
but the cardomom parfait did things to my mouth that not even I thought possible. Simply put —
love on a teaspoon.

Usual fare

The regular menu at Genot boasts starters such as the Caesar Salad with anchovies, crispy bacon
and parmesan crouton (R48), as well as Rooikrans Smoked Snoek Quiche with apricot chutney
and side salad (R46).

The meat dishes have local flare with choices like Traditional Cape Springbok Bobotie (R90) and
Chargrilled Kudu Loin on herbed polenta with tomato chutney (R140).

There's also plenty in the way of fish, from Grilled Silverfish with aioli crushed potato salad and
sauce Vierge (R88) to Giant Tiger Prawns with chermoula or peri-peri served with rice and veg
(R220).

Desserts like the Vanilla Pod Crème Brulee with apricots and an almond koeksister and Roasted
peaches, nectarines and plums with champagne sabayon are in the region of R40, while the Genot
cheese board which serves two (and I must say looks grand) — and which comes with agrodolce,
roasted nuts, marinated olives, balsamic strawberries, and a selection of cheeses served with
freshly baked breads — will set you back R110.

A romantic modern setting with tantalising food and amiable staff, Genot is definitely worth a visit
when travelling through the winelands.

The 100-seater restaurant can also be booked out for private functions and weddings.

For reservations call Genot on +27 21 876 2729 or visit target=new>www.kleingenot.com for more info.

The Pasta Factory

There's something about Italian that I find irresistible. It could be the smooth curls, the silky texture or maybe because it's naturally so um... fresh? No I'm not talking about that sweet-talking Italian with his pointy leather shoes; I'm talking about homemade Italian pasta.

Forget Fatti's and Moni's, I was never sold on the whole idea of pasta in a box in any case; it just seems so... boring!

Over the years I have avoided the stuff like the plague (especially those pre-race carbo-loading affairs), unless of course it's that homemade variety at Pick n Pay that's made of egg or spinach... something with a little more pizzazz for your penny.

Call me a pasta snob; I just don't do no-name-brand specials, no matter how cost-effective they may be. It's a student affair. Full stop.

The real deal

This brings me to the topic of my encounter with the Pasta Factory, one that I've been meaning to have for a while now, except they were never open at night before. And now that they are, I thought a little rendezvous would be appropriate.

A haven for eTV employees during the day, The Pasta Factory, which nestled on Park Road in Gardens (next to Rick's Cafe and across the road from Greens), is a little quieter at night.

Owner Juliane and her daughter Katherina run the show, and have an inherited knowledge of the 'how-to' of pasta making, with fresh seasonal ingredients and warm personal touch to boot...

The industrial-style space is first and foremost a 'pasta factory' where pasta is made. But then of course you get to try your factory fare (cooked in front of you) at the establishment as well.

What's on the menu

To start there's also a ton of antipasti (think fresh bruschetta, Carpaccio and traditional Vitello Tonnato) that you can try, and like any Italian eatery there's pizza on offer too.

Fussy foodies like myself can choose rye or whole-wheat pasta in the form of Tagliatelle, Conchiglie, Linguine, Fusilli, Pappardelle, Mafaldine, Penne-Rigate, Potato Gnocchi or Spaghetti.

There's everything from the authentic Traditional Beef Bolognese (R40) and Alfredo (R42), to the more excitable Manzo — beef strips and fresh rocket with Bianca sauce and pecan nuts (R48) as well as some filled pasta.

On my visit I tried the Smoked Salmon Ravioli (R40) with Rosa sauce, fresh coriander and lemon zest. Wonderfully simple, the dish's flair lies in the pasta itself...

I was rather impressed with their winelist, which they put together themselves, with some firm favourites like Haute Cabriere Chardonnay/Pinot Noir, the Fat Bastard label, Warwick's 'First Lady' and Diemersfontein Pinotage making the cut. And appropriately I even saw a Sangiovese on offer.

The Pasta Factory also do great cappuccinos (I unashamedly had two) as well as authentic desserts like Cassata (R20), Italian Cornetti (R22), Nutella & Fresh Fruit Pizza (R35), and even a Banana Split Pizza (R25).

The breakfast menu is worth investigating (in terms of price anyway), with the likes of Bacon, Egg, Tomato fried or scrambled eggs served on ciabatta or croissant (R30), or how about Smoked Salmon Trout with scrambled egg on a croissant (R30)?

The Pasta Factory is decidedly cheaper than most eateries in the city, which offer decent chow, and certainly a cut above anything that comes in a box (oh and you can buy your own pasta here to take home — in a packet, naturally).

The Pasta Factory is open from 8am-11pm from Monday to Saturday. For more information visit www.pastafactory.co.za.

The Grand life

Walking through the colossal Indian-style doors of The Grand in Plettenberg Bay, is like Alice entering Wonderland.

The place is almost indescribable, open to so many interpretations. Opulent red velvet chairs scattered around the entrance hall (which leads to the dining area) severely contrast the rustic rundown walls cluttered with dusty bookshelves laden with heavyset books.

Then there's the eccentric touch — out-of-place pictures, over-the-top gold candleholders and some unique improvisation on the décor front.

I soon realised that The Grand shatters any kind of preconceptions you have about luxury. Like the Matrix baffles Neo, so this experience baffled me, until the story unravelled itself.

Changing rooms

The first room I stayed in was open-plan, its stone floors only emphasising the size of the place.

The bed set near the balcony (with a view over Lagoon Beach) was so high that the Tokoloshe wouldn't stand a chance. Again the Alice in Wonderland type feeling — 'Is the bed big or am I just really small?'

Nevertheless your every whim is catered to and there are bed stools for 'your highness' to get up onto the bed with.

The next quirk — the bathroom is completely open, except for a wooden divider which obviously isn't soundproof. And so if you're sharing with a partner your boundaries will be stretched just that much further. No mysteries here...

After staying in a five-star hotel just a few days before, at first I scoffed at the imperfectness of the place, its sometimes awkwardness (open bathrooms and the like) and the blatant casualness of the staff.

But after venturing out for that day coming 'home' to a friendly non-judgemental smile made a world of difference. At The Grand there are no airs and graces.

Since every room at The Grand is unique, we were moved into the bathhouse for the next evening.

As you enter there are two Victorian style bathtubs next to each other amidst a pool of candles and ambient lightening.

Then again the high-set bed fit for a king. And the most impressive part — your own outdoor pool with outdoor shower.

It's reminiscent of a Spanish Villa, and almost lends towards a day spent indoors, as you really don't need to go anywhere. Talk about real relaxation.

Food and wine

Having the option to dine at The Grand Cafe (you might know its sister in Camps Bay) meant that my room was only a stone's throw away, which was rather convenient especially after a bottle of wine.

Their menu isn't extensive but it's homely, and there is enough variety to suit every palette.

In Hemingway style, there's a rather large cocktail menu, but the first and second night my partner and I simply opted for a simple bottle of Porcupine Ridge Syrah, which at home is one of our favourites.

The mellow music, candles, mirrors, old-school piano and buzzing atmosphere (with the restaurant being packed by the end of the night), all set the stage for a terribly romantic evening.

Mesmerized we shared an ice berg lettuce salad and then munched on steak and chips, and then moved to the outside area to star-gaze while we shared one times outstanding affogato.

On evening two we had to try the lamb curry which everyone was raving about. The couple next to us even suggested we try it. It was exceptional as predicted.

When it comes to breakfast you can have all the usual and more. The English Breakfast has to be the best I have had. The French toast with bacon a very close second.

Lunches are light and innovative which is just as well. The smoked salmon with Naan bread and cream cheese is a winner.

Added bonus

On day two, just as I was getting into the swing of things, I was treated to a massage at The Grand. They have a variety of beauty therapists on call, so you can have any kind of treatment done in your hotel.

Tranquil music complemented the sound of a trickling fountain outside, while I was enjoying my 'full-body' massage. Sigh, what a hard life...

If you're looking for somewhere to really 'get away' then The Grand is the place. If you're rigid don't bother, unless of course you want to be stretched.

For a day or two I really became accustomed to Wonderland, its unpredictability and sense of freedom being something that I now realise should totally be treasured on a holiday.

For more information or to make a booking visit www.thegrand.co.za

Lost in the jungle

Article By: Thamar HoulistonWed, 29 Oct 2008 08:51
The Cameron Highlands sounds like it's located somewhere in the rugged snow-capped mountains of north-west Scotland, but in fact it's a region slap bang in the middle Penang in Malaysia, and which is characterised by mountains covered in
There's one good reason why tourists usually don't venture this far into the heart of darkness — the bus trip to get here.

Staring out of the window in typical tourist awe while winding past tea plantations, cloud nine comes to mind. But then the rickety bus ventures higher, until the road becomes narrower, windier, overwhelmed by jungle…

Suddenly you're on an ascent to hell, clinging to the unsuspecting tourist to your right, while banging your head routinely on the window next to you as the bus takes the next corner on two wheels!

When we arrived at Tanah Rata, one of the small, bizarrely colonial towns in the Highlands (perhaps a legacy left by the area's British coloniser), all visions of hell disappeared and we settled into our rather comfy hotel.

Walking the streets, lined with vendors serving local food plucked from a nearby gutter (or so it seems), Tanah Rata is lush and cool in stark contrast to the hotter coastal regions.

Somewhat of a melting pot, one can also find a variety of restaurants to choose from serving anything from chop suey and roti, to teppanyaki and toasted sandwiches.

So close to civilization, yet so far...

There was one Indian joint which, as I recall, served yellow rice and sambals on banana leaves. The only reason I remember this is because this was my first and last meal in the Highlands, not due to any kind of gut-wrenching Bombay curry, but rather due to events which followed…

My father spent some of his childhood years in the Cameron Highlands, being forced to attend a school for missionary children (talk about abandonment issues) and took us on a short walk to see the remains of the school and the surroundings.

Our midday walk was rather intriguing: strange insects screeched overhead as we made our way deeper into the jungle...

After a look around the school my boyfriend Richard and I decided to walk a short trail for the rest of the afternoon while the remainder of the party turned back.

This was no ordinary day-hike

At one point we came to a junction where the signs were pretty unclear, so we took what looked like the right path. Fatal error.

Soon enough we were descending down monkey ropes in pure childlike bliss, oblivious to the fact that this wasn't an ordinary day hike.

The path seemed endless. The clock rolled round to 5.30pm, leaving just an hour of sunlight in this rather chilly corner of Malaysia.

Then the path mysteriously disappeared into a small river of sorts, and while trudging through knee-deep water, I began to panic.

When we stumbled upon a man-made structure: a stack of poles with a sackcloth roof and beds, Richard turned to me and said: "This means that we are going to sleep here, as this would not be here unless it was necessary".

Naturally I burst into tears.

We had one apple on us, and one rain jacket…

A night of hallucinations

There was what appeared to be some kind of cooker and so with nothing else to do but wait for dark we attempted to play MacGyver, but our efforts were useless and so after some more tears we settled into our sackcloth beds.

The night consisted of hallucinations — me imaging the fireflies nearby were a search party coming to rescue us; a lot of shaking due to what, after magical Thailand, felt like sub-zero temperatures; and a few anxiety attacks thanks to rather disturbing noises not too far off.

At first light we attempted to out our shoes back on — fingers still frozen from the cold — and plodded back the way we came. When we reached the exit we almost expected people to congratulate us, hug us, welcome us back to the real world...

Apparently there was no search party, as the police said people get lost here all the time (usually for more than one night). So we counted ourselves lucky. And luckier still, as if we had carried on going in the direction we were headed in then, said the police: "they might have never come back."

Taking on the beast - Cape Odyssey day 3

I cursed a little when the truck hooter woke us up at 5am this morning, the bitter cold biting at my sense of humour and the fact that I could not move my heavy legs in the night also a little worrying.

I frantically bundled into the start shoot at Paul Cluver still tying my shoe laces and not really thinking about the day ahead, which I think is a good tactic — just shock your body and mind into it instead.

Compared to last year everyone looked relatively strong and the amount of limping was less, perhaps people were just that much more prepared this year having heard rumours of the legendary inaugural Odyssey.

Today was the only the day that was pretty much the same as last year and so I thought I knew what I was in for. As usual I started off strong while Sarah pleaded with me to take it easy. By now I know to listen to her advice and so although it frustrated me to see tons of teams pass us, I knew I needed to leave my competitive spirit back at camp, because day three is a make or break day.

Compared to yesterday the weather was fine and it was soon going to warm up to a sweat. Looking back over the valley while climbing Groenlandberg I relaxed into the day and took in the unfolding landscape, the mist rising above the damn down below and the mountains silhouetted against a river blue sky.

'Pain reverberating in my muscles'

The first climb up the mountain was steady and relatively long — the first water table at 10 kilometres like a watering hole — packs of runners gathering to drink.

Still after that we climbed and then there was some uneven downhill which I didn't know whether to curse or thank — the pain reverberating in my muscles with every tread.

The area is very muddy with all the rain and Sarah and I ran in a pack leading another team and just keeping each other going, the undulating terrain slowly tiring us out.

Mentally this is a team game, and I feel sorry for the teams that are not evenly matched as it's hell of a draining to be chasing your partner all the time, instead like for us it's a game of pull and push, give and take, patience and understanding.

When Sarah feels strong I slot in behind her head down and melt away the kilometres, and when I am feeling strong (usually on the downhill) she slots in behind me, or we run in unison, step by step, little by little.

Sarah's coaxing to take it easy once again was a very good idea as like clockwork I hit the wall at 20 kilometres just before the second water station. When you hit the wall no matter how easy the trail the mental and physical exhaustion takes over, and it's difficult to coax yourself through it. I needed water badly and the last couple of kilometres to the station were killing.

Still not having recovered completely, my belly pumped full of Energade I attempted the beast of a hill that goes on for about five to nine kilometres. Usually I break through the wall but it just wasn't backing down and as Sarah started to become a speck in the distance (or so it felt) and I just could not go any faster.

In the spirit of the race

Just as I was thinking of throwing myself off the edge of the cliff or perhaps just sitting down Captain Kirk or Mark in real life came up behind me and grabbed my hand.

A complete stranger besides some banter on the trail, he just knew I needed a push and pulled me up the steepest part of the hill, reaffirming my admiration for the runners on this race. It got me through the worst.

Humbled but not beaten I carried on and we walked most of the rest of the hill until the long downhill leading us closer to the end. The view from this point is incredible and I could not help feeling a little sentimental. Suddenly a song from that morning started playing in my head, by body was overcome with endorphins and for just a few minutes I felt like I was floating on air — nothing in the world could compare to this feeling of complete elation.

Day three ended on this high as Sarah and I sprinted for the finish line — the last team to make it in under six hours. Another 42 kilometres down, and the beast had conquered again.