Uitgegee deur Laingsburg Toerisme
Windpomp #11/2015
UIT DIE KANTOOR Kannaland Storievertel Inisiatief
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ie elfde maand van die jaar het ook tot 'n einde gekom. November was propvol! Laingsburg Toerisme was genooi na die Kannaland Storievertel Inisiatief wat die 31ste Oktober plaasgevind het. Hierdie besondere gebeurtenis het plaasgevind op Porcupine Ruskamp (45km buite Laingsburg in Vleiland se rigting). Ons was bevoorreg om te luister na die Hoofde Abram Herandien en Dr Richard Kutela. Hierdie ondervinding het on perspektief oor kulturele toerisme verbreed en ook hoe om dit in ons dorp te inkorporeer deur Laingsburg se geskiedenis en stories van 'n plaaslike oogpunt te sien.
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Tourism Buddy Graduation
ne of the highlights of the month was the Tourism Buddie Graduation. The graduation took place on the 12th November 2015 in Beaufort West. I attended the event to support the 12 graduating Laingsburg learners. This learnership was an initiative from the National Department of Tourism. The learnership was a 12 Month work-based or 'on the job' training that lead to a NQF registered qualification. The learners were trained in one of the following accredited qualifications: • Certificate in Food and Beverage Services • Certificate in Accommodation Services The objective for this program was to create a pool of trained Tourism Ambassadors to be utilized for present and future hospitality requirements, to provide Tourism skills in peri-urban & rural areas in WC. In Laingsburg we had 14 prosperous individuals (of which only 12 graduated) and they were placed at various guest houses and hotels, in and around the area. turn over for photos
LAINGSBURG TOURISM 023 5511 868 | www.infolaingsburg.co.za |
[email protected] Laingsburg Toerisme, Privaatsak X4, Laingsburg, 6900
Karoo Parliament
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aingsburg Tourism was privileged to the Karoo Parliament Caucus on the 13th November 2015, the “Plaasmark” was arranged to have their stalls ready for food and beverages. The Karoo Parliament Caucus consisted of 3 caucuses: • Karoo Food Tourism • Karoo Lamb • The style and structure of the future Karoo Parliaments The event was interesting and very informative.
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oos ons regmaak vir die feesseisoen wat voorlê, wil ons u graag uitnooi na die Kersmark die 11de Desember 2015 om 17h00. Indien u belangstel om 'n stalletjie te hê, kontak die toerismekantoor via epos
[email protected] of per telefoon 023 5511 868. This will be the last issue of “Die Windpomp” for the year. I would like to thank each and every one for their constructive input and positive compliments throughout the year. A special thanks to Ané Groenewald, the creative and fantastic lady who has been assisting in the construction of this newsletter. Ané is a local gal, a true Karooster! She is a professional graphic designer who owns “Ruby Queen Creative” which is a graphic design and photography company specializing in corporate identity, branding, wedding stationery and marketing photography. Contact Miss Ané Groenewald for creative inspiration on 073 599 0082 or
[email protected] . We at the Laingsburg Tourism office would like to wish everyone a jolly festive season and a wonderful new year!
Toerisme-groete
Madré Walters Die Windpomp
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ASSENDELFT LODGE AND BUSH CAMP The upmarket Assendelft Lodge & Bush Camp is situated on the farm Goeiemoed No. 90, approximately 86 km north of Laingsburg near the tiny hamlet of Prince Albert Road Station. Goeiemoed was originally part of the farms Thuynkraal and Rietkraal, measuring 15,976 morgen and was granted on perpetual quitrent to Anthony Johannes Jurgen Botes on the 31st December 1838. The annual rental was Three Pounds and Five Shillings Sterling. The farm Vlakkraal forms the northern boundary. The railway station owes its existence to the route chosen by Prime Minister, John Molteno, for the Cape Government Railways' western main line from Cape Town towards the diamond fields at Kimberley. Prince Albert Road also served as a railway stop for British soldiers in the Anglo Boer War. One of the lonely graves still out in the veldt is that of Pte. W Calver of the 16th Lancers, died on Sep 10, 1901. Some reports say he died in an accident. His grave is hidden behind some koppies on the Prince Albert side of the railway line on the guest farm Assendelft Lodge & Bush Camp.
The current owner, HJA Walters, bought Goeiemoed in May 2009 and developed Assendelft Lodge & Bush Camp. He named the lodge and bush camp after the ship with which the progenitor of the Walters Family in South Africa, Samuel Walters, came to the Cape as a soldier in the service of the Dutch East Indian Company (VOC). He departed on 19 December 1695 from Texel harbor on board the Assendelft under the captaincy of Sijbrand Visser. The ship arrived in Table Bay on 27 July 1696 and departed again on the 22 August for Ceylon. There were 225 persons on board of whom 29 died during the voyage to Cabo de Goede Hoop. The progenitor of the 4th generation Walters family was Adam Johannes Reyneke Walters, borne in 1830 and married Maria Jacoba Magdalena Smuts on 23 Julie 1850. Adam had to sell his farms Leuwenvlei and Wolwekraal near Riebeeck-Kasteel due to drought and cattle losses. He decided to move to the Northern Cape and became a transport driver. He stayed ahead of the railway line to transport goods further inland and has most likely paid toll fees at the old toll house situated at the entrance to Assendelft Lodge.
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Assendelft Lodge & Bush Camp offers luxury lodge or safari style accommodation. It has four elegantly decorated double, air-conditioned bedrooms with en-suite bathrooms. Each room has its own private entrance with an outside patio where you can sit and enjoy a drink while you take in the surroundings of the Karoo or do some star watching at night. You can snuggle up in front of the fire in the cozy lounge during winter evenings or enjoy a meal in front of the fire place in the dining room.
For those with more time at hand and want to be a bit closer to nature, you can stay at Assendelft Bush Camp. The bush camp offers safari style bush camp accommodation. It has five luxury tented chalets with en-suit facilities and solar powered lights. Hot water is generated by two traditional hot water “donkeys”. Each chalet has its own braai area where you can sit at the fire and watch the starry heavens at night! There is also a well-equipped communal kitchen with cooking and braai utensils as well as a gas fridge, freezer and small oven. Larger groups can enjoy their meals under the wooden lapa.
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What to do It is the ideal base from where to explore: Ÿ the quaint little town of Prince Albert (45km); or Ÿ Gamkaskloof, better known as the “The Hel” (95km); Ÿ Meiringspoort, with its breathtaking scenery, an hour's drive away; Ÿ the world renowned Kango Caves (98km); Ÿ the Karoo National Park (114km) which is ideal for a day trip; or It is also an excellent choice from where you can start exploring the Karoo Highlands Route. You can visit the lonely grave of a British soldier, killed during the Anglo-Boer War and buried beneath flat Karoo stones and a Guild Cross which reads: “For King & Empire 4628 Pte W Calver, 16th Lancers, 10.9.01”; You can do some bird watching from the bird hide next to the dam at the Bush Camp and might even be able to identify one of those mystifying Lbj's; Go for a private braai at one of the two picnic spots next to the Vlakkraal river. You can relax and enjoy the Karoo and do some star gazing at night or wander around the farm. There are two walking trails on the farm – the Duiker Trail which starts at Assendelft Lodge and the Fossil Trail which starts at the Bush Camp where you can see for yourself where the therocephalians ("beast-heads") diictodons and Pristerognathu lived 265 million years ago. The fossil of a scylacosaurid therocephalian was found by a group of paleontologists from the University of the Witwatersrand on Friday, 25th February 2011. Aardwolf, Aardvark, Bat-eared fox, Duiker, Grey mongoose, Klipspringer, Porcupine, Scrub hare, Springbok, Steenbok, Yellow mongoose and a variety of small reptiles, insects and birds could be encountered en-route.
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PORCUPINE REST CAMP Our pilot tour package was a great success. Porcupine Rest Camp had a marvellous tour group visiting from Durbanville and they are all bowling friends. Watch this space for more tours in early 2016!
TAD BIT OF HISTORY... James Logan was instrumental in developing the game of cricket in South Africa. One of the first international matches between South Africa and England took place at Matjiesfontein and many famous English cricketers and teams have played this unforgiving Karoo pitch; including in 1894 and 1896, when touring English teams under the direction of Lord Hawke visited South Africa. Logan even staged one of Matjiesfontein's test matches on the very eve of the outbreak of the Anglo-Boer War in October 1899. You can read more of this extraordinary history in the book Empire, War and Cricket in South Africa by Dr Dean Allen.
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ACTIVITIES IN LAINGSBURG
Dis omtrent 'n bedr ywigheid in die Lain gs Lodge kombuis en almal w eet net wat hulle m oet doen!
l huisies ontvangs!
rg het hu Bejaardes in Laingsbu
Without a sense of caring, there can be no sense of community. Anthony J. D'Angelo Die Windpomp
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CHATTING TO... Jakob Mofokeng Jakob Tshile Mofokeng is a Laingsburger near to our hearts, he might be the youngest of three children but he truly is a true example to his peers and others. Mr Mofokeng attended the High School in Laingsburg was the head boy in his graduating year, as well as the chairperson at the High School's hostel. His interpersonal communication skills benefits him because he is constantly among tourists from various walks of life. Jakob participated in an internship program at the tourism office and pursued a career in the hospitality industry. He is a hard worker and he has learned that starting at the bottom will reap success in the long run. Jakob is currently the Manager of Herambi Guesthouse, Hillandale Guesthouse and Swartberg Street Guesthouse in Laingsburg. He shares that he loves his occupation because he gets to interact with new people on a daily basis.
Ruan Paulsen Ek het die voorreg gehad om met die nuwe eienaar van “Tankwa Vlei” slaghuis te gesels, Ruan Paulsen. Hierdie slaghuis is geleë langs OK Grocer. Mnr Paulsen is afkomstig van Sutherland en is mal oor die Karoo en wat dit bied. This 22 year old is full of ideas, the butcher's legendary and popular cheese sausage is the talk of the town and for good reason – the cheesy, smoky deliciousness is indeed to make your taste buds want more.
HARTJIESKRAAL PLAASKOMBUIS Boere van Sutherland en die Koue Bokkeveld trek gedurende die winter weens die erge koue met hul skaap en ander diere na die Ceres-Karoo en onder Roggeveld. Laat 1800 het 'n koei met die naam Hartjie aan die loop geraak. Haar eienaar het haar uiteindelik in een van die trekkarale in die omgewing opgespoor en die grond Hartjieskraal gedoop.
perfek vir die kerskous...
Die plaas is al sedert 1896 in die Marais familie se besit. Die vierde geslag Marais het in 2002 met die produksie van konfyt begin en voorsien produkte aan verskeie padstalle, asook direkte ver kope vanaf die Hartjieskraal Plaaskombuis. Kontak die Marais familie vir meer inligting 023 551 1808.
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BESOEKERS
Dankie aan elke besoeker wat hierdie jaar by ons kom kuier het! Die Windpomp
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WORLD AIDS DAY
1 December 2015
GRAND HOTEL
PIZZA
Hou Laingsburg Toerisme se Facebook-blad dop vir die opsies!
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RESEPTE Christmas Gammon with a Sticky Orange and Ginger Glaze Serves 8-10 as part of a festive feast
for the GAMMON: A large gammon, weighing 2.5 to 3 kg, bone in or out One can (330 ml) ginger ale One bottle (330 ml) of your favourite beer 2 whole star anise 3 bay leaves 3 whole cloves 1 large onion, peeled and quartered 2 carrots, scraped and roughly chopped A small stick of celery A few parsley stalks 1 tsp (5 ml) whole black peppercorns Water, to cover Whole cloves, to stud
for the GLAZE: Finely grated zest of a large orange Juice of two oranges 3 T (45 ml) Kikkoman soy sauce 3 T (45 ml) rice vinegar 3 T (45 ml) soft dark sugar 2 T (30 ml) honey 2 T (30 ml) grated fresh ginger 1 clove garlic, peeled and finely chopped The juice of half a lemon Make a note of the weight of the gammon before you discard the packaging. Put the gammon, ginger ale, beer, star anise, bay leaves, cloves, onion, carrots, celery, parsley stalks and peppercorns into a deep pot. Add enough water just to cover the gammon to a depth of 1 cm. Bring to the boil, then turn down the heat so that the gammon cooks at a simmer. Partially cover the pot with a tilted lid. If you're using a boneless gammon, cook the meat for 30 minutes per kilogram. If you're using a gammon with a large bone, cook it for 45-55 minutes per kilogram, or according to the instructions on the wrapping. Check the pot now and then, and top up with more water if necessary. Turn off the heat and leave the gammon in the liquid to cool completely. Put all the ingredients for the glaze, except the lemon juice, into a small saucepan and bring to the boil. Bubble the glaze for about 10 minutes, or until it has reduced by about half, is slightly syrupy and is forming big, slow-popping bubbles. Remove it from the heat and stir in the lemon juice. Lift the gammon out of the cooking broth, pat it dry on kitchen paper and place in a roasting pan. (Strain the stock and freeze it for future use in stews and soups). Peel away the rind and discard it. If there is a very thick layer of fat below the rind, scrape most of it away, leaving behind a thin layer. Using a sharp knife, score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves. Pour the glaze over the gammon and place the pan under the hot grill, on the middle shelf of the oven. Every two minutes or so, baste the meat by scooping the glaze off the bottom of the pan and trickling it all over the top and sides. Leave the oven door slightly open and watch it like a hawk: the glaze burns easily. When the gammon has a rich, sticky crust, and there is just a little glaze left in the bottom of the pan, remove it from the oven. Let the pan cool for 10 minutes then, using a pastry brush, paint any remaining glaze over the top and sides of the gammon (or dribble it on with a teaspoon). Serve hot or cold, with a green salad and potatoes. This recipe was originally published on Scrumptious SA.
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Bacon Potato Salad with Mustard Dressing Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Recipe type: Side Dish Serves: Serves approximately 6 - 8 as a side dish.
Ingredients 1kg of Dwarf Potatoes 250 ml Honey Mustard salad dressing OR ¼ cup plain yellow mustard 1 small red pepper, diced small ½ minced onion 3 tbsp chopped capers (Optional) 3 tbsp chopped parsley 8 slices smoked bacon, cooked crisp and roughly chopped ½ tsp freshly ground black pepper Pinch salt Sugar optional
Instructions Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad. Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely. Mix together all of the ingredients except the potatoes. Pour the over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.
Instructions
Ingredients
Easy Christmas tree Brownies 1 box Brownie Mix 1 tub white vanilla icing Green food colouring Small round sprinkles Small star sprinkles candy canes
Line an 8"x8" baking pan with aluminium foil and spray with cooking spray. Prepare the brownie mix according to the package directions and bake as directed. Allow brownies to completely cool, approximately 1.5 hours. Remove the brownies from the pan, and cut into triangles. (Cut in three rows, then cut in alternating diagonals, as in the photo shown above). Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5" long pieces. Press the sharper end of the candy cane into the bottom of the brownie triangles. Spoon out approximately ½ of the tub of icing into a bowl. Add green food colouring until you're happy with the colour. Spoon the green icing into a zip lock bag. Seal the bag and cut off a small corner of the bag with sharp scissors. Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree. Add your favourite sprinkles and a small star sprinkle at the top. Die Windpomp
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Drie Konfyte
Jy kan vars of geblikte vrugte vir die resep gebruik. Bereiding: 15 min. Gaarmaak: 1 uur 15 min. Lewer 450 g elk
KOEJAWEL 4 koejawels, in blokkies gesny 500 ml (2 k) suiker skil en sap van 2 lemmetjies 15 ml (1 e) gelatienpoeier 45 ml (3 e) koue water METODE: Laat prut die koejawels, suiker, lemmetjieskil en sap 30 min. in 'n kastrol oor matige hitte. Verwyder
van die hitte om af te koel. Druk die mengsel met 'n houtlepel deur 'n sif om die sappe vry te stel. Gooi die koue water in 'n bak en voeg die gelatien by terwyl jy met 'n vurk roer. Sit 5 min. eenkant. Plaas die bak oor pruttende water, maar maak seker dit raak nie aan die water nie. Roer tot die gelatien opgelos het. Roer dit by die koejawelmengsel in. Dit sal verdik namate dit afkoel.
KWEPER 3 kwepers, skoongemaak, geskil en in blokkies gesny 250 ml (1 k) bruinsuiker skil en sap van 1 lemoen
METODE: Bedek die kwepers in 'n pot met water en laat dit 45 min. prut. Skep met 'n gaatjieslepel uit. Puree in 'n menger met 250 ml van die prutvloeistof. Meng die puree, suiker, skil en sap in 'n pot. Bring 5 min. tot kookpunt oor matige hitte terwyl jy roer. Verlaag die hitte en laat dit nog 30 min. prut.
PEER 6 pere, geskil en in blokkies gesny 375 ml (1½ k) suiker Skil en sap van 1 suurlemoen 2,5 ml (½ t) fyn kaneel
METODE: Voeg al die bestanddele in 'n pot en bring tot kookpunt oor matige hitte. Verlaag die hitte en laat dit 1 uur prut terwyl jy gereeld roer. Skep die skuim met 'n lepel af en laat afkoel. Skep die konfyte in gesteriliseerde flesse en draai styf toe. Die Windpomp
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HOW TO GET TO LAINGSBURG From Cape Town: 265km on the N1 north From Worcester: 157km on the N1 north From Beaufort West: 199km on the N1 south From Oudtshoorn: 176km (take the R62 over the Huisrivier Pass, through scenic Seweweekspoort) OR from Oudtshoorn and De Rust: 199km (through the majestic Meiringspoort to the N1 and then south)
GPS Coordinates
33.1950° S, 20.8592° E
From Sutherland : 138km to the N1
CONTACT US 023 5511 868 www.infolaingsburg.co.za
[email protected] Laingsburg Tourism @VisitLaingsburg
Die volgende uitgawe: 31 Januarie 2016
Laingsburg Tourism Info/Flood Museum Private Bag X4 Laingsburg 6900 South Africa Die Windpomp
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