FromageMagazineDec/Jan2018

Fromage 

A TEMPTING INSPIRATION 

December/January2019 

De Rustica Award Wining Olive Oil • 

Inyamazane Farm Beginnings • 

Zevenwacht Wine Estate • 

Klein River Cheese ~ Win Bronze & Silver 

at World Cheese Awards

Experience the abu 

ZEVENW 

Experience the finely crafted elegance and fascinating variety of 

our wines in the leisurely atmosphere of the tasting room. 

The picturesque Estate offers visitors dining, accommodation, 

conferencing, banqueting as well as the Bakwena Spa.

ndant delights of 

ACHT

From the Publisher 

Thank you to all our generous contributors who so 

graciously sent us samples of there outstanding 

products, and we all agreed at Fromage the they 

were superb. 

Wishing you all a fabulous, safe holiday season 

and look forward to a new and exciting year ahead 

in 2019. 

@FromageMag 

Michele Wood 

Avontuur 

Copeland Rum 

Dalewood Fromage Estate 

De Krans 

De Rustica 

Dryman’s Brewrey 

Flowstone Gin 

Frost Popsicles 

Ginifer 

Hope on Hopkins 

Hyde Away Farm 

Inyamazane Farm 

Klein River Cheese 

La Petite France 

Leonista 

Steenberg Farm 

Taillefert 

The Gourmet Greek 

Triple3Three Gin 

Wildekrans 

Publisher 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Design 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Contributors 

Zevenwacht Wine Estate 

Delia Colborne-Hagan 


Linda Pheiffer 

De Rustica 

Precilla Steenkamp 

Fromage 


December/January2019 

Front Cover 

De Rustica Award Wining Olive Oil • 

Inyamazane Farm Beginnings • 

Zevenwacht Wine Estate • 

Klein River Cheese ~ Win Bronze & Silver 

at World Cheese Awards 

Steenberg Wine Estate 

www.steenbergfarm.com 

The Gourmet Greek 

www.thegourmetgreek.com 

Styling: Michele Wood 

2 Fromage Dec/Jan 2018

South Africa’s only range of premium 

alcoholic & non-alcoholic Popsicles. 

With ten different, all natural, low calorie Popsicles to choose from, our range is the perfect 

addition to any event or party. Visit www.frostpopsicles.com for further details & to order online. 

@frostpops @FrostPopsicles @FrostPopsicles 

Frost Popsicles Alcoholic Range Is Not For Sale To Persons Under The Age Of 18.

C 

ontent 

12 

12. Ultra Sparkling Sauvignon 

Blanc de Blanc 

The maiden vintage TOKARA Méthode 

Cap Classique Blanc de Blanc 2011 is a 

superb 100% Chardonnay offering. Crafted 

from cool climate Chardonnay grown on 

TOKARA’s Elgin property, the MCC owes its 

elegance, texture and finesse to the more 

than four years it matured on the lees, the 

spent yeast cells after secondary bottle 

fermentation. 

14. Congratulations Klein River Cheese 

win at World Cheese Awards 2018 

With a record-breaking 3,472 entries being 

judged - we cannot express how proud we 

are of the South African Cheese Family. 

14 

16 

34 

16. Steenberg Sparkling Sauvignon 

Blanc de Blanc 

Steenberg Sparkling Sauvignon Blanc is a 

vibrant summer sparkler 

Let Steenberg’s youthful and vivacious 

Sparkling Sauvignon Blanc put the sparkle 

into summer. With fabulous good looks 

and modish packaging, it’s the perfect 

accompaniment to a summer’s day. 

16 

4 Fromage Dec/Jan 2018 

38

HANDCRAFTED 

IN THE CAPE 

A pure and smooth craft 

gin, reflecting the taste and 

decent of it's ingredients. 

Distilled for your ultimate 

drinking pleasure. 

www.triplethree.co.za 

@triplethreedistillery #triplethreegin

18 

18. Festive Season at Grande Provence 

Franschhoek 

Indulge in a host of festivities at Grande 

Provence Heritage Wine Estate in 

Franschhoek this festive season from stylish 

dinners with all the trimmings to more 

leisurely outdoor events. 

24. Zevenwacht Wine Estate 

Indulge in a host of festivities at Grande Provence 

Heritage Wine Estate in Franschhoek this festive 

season from stylish dinners with all the trimmings 

to more leisurely outdoor events. 

24 

40 

40. Inyamazane Farm ~ Beginnings 

I was raised on a smallholding in the south 

of Johannesburg. We had chickens and the 

biggest veggie garden in the whole world. 

This also meant that we had fresh eggs and 

seasonal veggies all the time. Up the road, 

Aunty Tinki had two milk cows and we got our 

milk from her. The thing I remember fondly 

was the cream. 

56 


Halloumi, Ricotta, Feta, Greek Style Yogurt, Labneh, Butter, Mozzarella, Mozzarella knots, Kefir and 

Camembert, as well as Jams, Preserves, Pickled Veg and Rusks. 

All products are made from fresh or home grown ingredients and preservatives are used. 

The milk is from our family jerseys cows 

Inyamazane Farm Glenferness 

Cell: 082 418 6121 

inyamazanefarm@gmail.com 

By Appointment Only

62 

14 

78 

48 

48. Lighting the Whay in the heart of the Klein Karoo 

I was raised on a smallholding in the south of Johannesburg. We had chickens and the biggest veggie 

garden in the whole world. This also meant that we had fresh eggs and seasonal veggies all the time. 

Up the road, Aunty Tinki had two milk cows and we got our milk from her. The thing I remember fondly 

was the cream. 


I

ndulgence 

Dec/Jan 2018 Fromage 11

indulgence 

Ultra elegant TOKARA MCC Blanc de Blanc 

Ultra elegant Tokara MCC Blanc de Blanc 

The maiden vintage TOKARA Méthode Cap Classique Blanc de Blanc 2011 is a superb 100% 

Chardonnay offering. Crafted from cool climate Chardonnay grown on TOKARA’s Elgin 

property, the MCC owes its elegance, texture and finesse to the more than four years it 

matured on the lees, the spent yeast cells after secondary bottle fermentation. 

This vibrant Blanc de Blanc has a fine, consistent mousse with aromas of freshly baked 

brioche, fresh apples and a hint of lemon blossom typical of Chardonnay. The fine bubbles 

explode in your mouth upon entry. The palate is mouth filling with flavours of toasted 

almonds, freshly buttered toast, lemon and lime preserve with a long finish. 

This ultra-elegant MCC is set apart by its unusual Butterfly bottle, a specially designed 

shape that lends gravitas and sophistication. 

The depth of flavour is extraordinary and well worth the cellar door price of R650. 



indulgence 

World Cheese Awards 2018 

Congratulations Klein River Cheese 

With a record-breaking 3,472 entries being judged - we cannot express how proud we are of 

the South African Cheese Family. 

This year the 31st edition of the World Cheese Awards was held in Bergen, Norway. 

More nations entered than ever before, representing 41 countries. The cheese entries made 

their way to Norway in every possible form of transportation. 

The judges identify the cheese worthy of a Bronze, Silver or Gold award by studying the rind 

and body of the cheese, its colour, aroma, texture and, most importantly, its taste. 

Congratulations Team Klein River Cheese! 

Scooping up two silvers and a bronze at this year’s World Cheese Awards. 

Thank you, team, for all the hard work and passion you always put into crafting our beautiful 

cheese! 

Find these winners at your local cheese emporium. 



indulgence 

Steenberg Sparkling Sauvignon Blanc 

Steenberg Sparkling Sauvignon Blanc is a vibrant summer sparkler 

Let Steenberg’s youthful and vivacious Sparkling Sauvignon Blanc put the 

sparkle into summer. With fabulous good looks and modish packaging, 

it’s the perfect accompaniment to a summer’s day. 

Fresh, fruity and ever so ooh la la, this fashion forward bubbly is made in the classic French 

style by creating the sparkle in the bottle. Steenberg Sparkling Sauvignon Blanc is no ordinary 

bubbly. Its youthful character from spending less time on the lees (spent yeast cells) than a 

typical Méthode Cap Classique, makes it ultra-crisp and lively. 

At your first encounter, expect a burst of litchi, guava, pineapple, mango and green fig to rise 

from your flute. Then take a sip and let the pineapple and passion fruit refresh your palate. 

The Steenberg Sparkling Sauvignon Blanc is available at wine shops countrywide and sells 

for R131 at the cellar door. For more information visit www.steenbergfarm.com or join the 

conversation on Twitter @SteenbergWines and Facebook at facebook.com/steenbergestate. 



Experience 

Festive season at Grande Provence in Franschhoek 

Festive season at Grande Provence in Franschhoek 

Indulge in a host of festivities at Grande Provence Heritage Wine Estate in Franschhoek 

this festive season from stylish dinners with all the trimmings to more leisurely 

outdoor events. 

Christmas lunch and dinner 

Treat your loved ones to a Winelands Christmas and experience Franschhoek dining at its best. 

Eat, drink and be merry with a 6-course feast of Chef Guy Bennett’s modern South African 

flavours. The special Christmas menu at R1 650 per person excluding drinks and gratuity is 

available from Christmas Eve dinner, until Family Day on 26 December for lunch and dinner. 

Guests will be welcomed with a glass of Grande Provence bubbly and a special gift on arrival. 

To book for this 5-star dining experience, 

Tel: (021) 876 8600 or e-mail reservations@grandeprovence.co.za. 


New Year’s Eve 

Bid farewell to 2018 with a lavish New Year’s Eve bash at Grande Provence with all night entertainment, 

bottomless flutes of bubbly, canapés and tapas. A line-up of live entertainment, fire performers and DJ’s will 

take guests through to the magic hour to welcome the New Year. 

The cost of the New Year’s Eve festivities is R2 600 per person. 

Pre-paid booking is essential. Email events@grandeprovence.co.za or call Tel: 021-876 8600.

Boxing Day and New Year’s Braai Picnics 

Embrace the Day of Goodwill with loved ones with a Boxing Day braai picnic under the oaks on the lawns of 

The Bistro at Grande Provence on Wednesday, 26 December. Alternatively, chill out after your New Year’s Eve 

celebrations and discover the laid-back side of Franschhoek. Picnic baskets will be available at R800 for two 

people or R400 for a single basket. Children under 10 qualify for a half portion at R200. 

The braai picnic starts at 12h00. Pre-paid booking is essential. 

Tel (021) 876 8600 or email reservations@grandeprovence.co.za. 

More about Grande Provence Heritage Wine Estate 

Located in Franschhoek, the heartland of South African wine country, Grande Provence embraces true South 

African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage 

and La Provençale. Part of the internationally acclaimed Huka Retreats, other facilities Grande Provence offers 

guests are The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. 

For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence. 


T18.23 

Wine Made Art 

TOKARA, an award-winning wine estate in Stellenbosch, 

has been named as one of the World’s Top 50 Most 

Admired Wine Brands for 2018, by the prestigious 

UK-based magazine, Drinks International. 

www.tokara.com T: +27 (0) 21 808 5900 E: wine@tokara.com 

Not for sale to persons under the age of 18. Enjoy responsibly.

Zevenwacht Win 

By Delia Colborne Hagan 


e Estate 

The name “Zevenwacht” derived from Dutch means “Seven Expectations” and 

since purchasing the farm in 1992 the Johnson Family have endeavoured to 

create an abundance of tranquillity and beauty for visitors to experience. From 

the highest vantage point there is a magnificent, panoramic view of Table Bay 

and False Bay with Table Mountain in the middle. 


A Chronicle of its History 

As with many historical wine farms in the Cape, the 

history of Zevenwacht is peppered with a register 

of previous owners as well as farm consolidation 

along the way. Not to mention an intriguing bit of 

historical reference during the mining era. 

Zevenwacht Wine Estate is situated on the 

Stellenbosch Wine Route, sprawling over the 

Bottelary Hills between Stellenbosch and Kuils 

River. The farm now comprises of some 350 

hectares from the consolidation of two separate 

farms, Langverwacht and Zevenfontein. 

Langverwacht was allocated in 1712 to Jean le 

Roux of Normandy, one of the French Huguenot 

wine farmers who fled from France in 1688. Also 

known as Jan le Roes, he and his wife, Marie de 

Haas, remained at Langverwacht with their eleven 

children until their deaths in 1752 and 1751 

respectively. 

The neighboring property, Zevenfontein, was 

granted in 1793 to Daniel Bosman who built a 

cottage, at the head of the small picturesque valley. 

(He already owned De Kuilen, a property of 112 

morgen on which he built the Die Kuilen U-shaped 

house, later known as Leeuwenhof). 

Manor House Architecture 

The cottage, now the iconic Zevenwacht Manor 

House, with the lush foliage and vineyards as its 

backdrop and overlooking a tranquil lake, dates 

to the 1800’s. In 1799, wealthy landowner Pietrus 

Johannes Hiebner, purchased Langverwacht and 

Zevenfontein. He enlarged Bosman’s cottage into a 

T-shaped manor house homestead and added the 

beautiful neo-classical front gable. Two flat-roofed 

wings one of which is currently the kitchen were 

later added to the base of the T, so changing the 

Zevenfontein homestead into an H-shape manor 

house. 

The main bo-en-onderdeur is original and has a fine 

surround of fluted pilasters with Prince of Wales 

feathers at the top and a classical architrave. The 

windows are circa 1860 and have inside shutters. 

The end gables are of the unusual stepped variety. 

The stoep in front of the house has end seats. A 

werf wall runs below the house, gently undulating 

over the uneven ground. 

In 1829 Pieter de Waal purchased Langverwacht 

and later also Zevenfontein. In 1870 his son 

Adriaan purchased both farms from his father. 

Following the discovery of tin 33 years later, he 

sold Langverwacht to a mining syndicate in 1903. 

The Tin Mines operated on the farm in the years 

leading up to the First World War. Remnants of the 

shafts and machinery are still visible on the slopes 

of Zevenwacht today. 


By 1918, mining operations had ceased when 

insufficient value could be realised from the mine 

and the land was restored to farming. 

During the early 1900’s Zevenfontein was purchased 

by James Barclay Lithgow a stock broker from 

Johannesburg. Following the death of his widow, 

Pat, in the early 1960’s the property was passed 

on to his two surviving children Donald and Jean. 

They were joined by partners, Jack and Hildegarde 

Watson, Rhodesian tobacco farmers and Willie 

Walls. Jack Watson took over as Manager of the 

farm greatly improving the quality of the vineyards, 

as well as starting tobacco farming. During this 

time the grapes were sold to KWV. 

Previous owner, Cape Town architect, Gilbert Colyn, 

descendant of the old Cape Colijn family, purchased 

Zevenfontein and Langverwacht in 1979, uniting 

them under the new name of Zevenwacht. He 

initiated the re-developement of the vineyards and 

restored the Manor House, a National Monument. 

He also built a new cellar (in 1982). 

Present owners, Harold and Denise Johnson 

purchased Zevenwacht in 1992 and continued the 

development of the estate to realise Zevenwacht’s 

rich potential. 

Initial structural developments included new 

dwellings and the improvement of all farm workers 

accommodation as well as a crèche and community 

hall. Three dams were also constructed during the 

early years in preparation of requirements for the 

gardens and vineyards. 


Cellar and Vineyards 

Perhaps the greatest asset of Zevenwacht is its 

cool micro-climate. Most of its soils which vary from 

decomposed Granite, Hutton and Clovelly are 

situated on the gentle slopes of the Bottelary Hills 

facing South, South East and South West, which 

overlook Table Bay, Table Mountain and the False 

Bay panorama. Varying in altitude from 150 meters 

up to 350 meters above sea level, the vineyards 

are cooled by the Summer Southerly breezes from 

False Bay which is only 15 km as the crow flies from 

the Estate. 

The cellar, partly underground was built during 

1982 and completed in time for the 1983 harvest. 

The cellar is 60m x 30m in overall area on 2,5 levels. 

The upper level consists of the wine making and 

tank cellar, including the winemaker’s office and 

laboratory. The intermediate level is the maturing 

and vat cellar which is partly underground and the 

lower level houses the bottling plant and labelling 

activities. In 1996 the cellar was modernized and 

improved and now has a capacity large enough to 

process up to 1000 tons of grapes per harvest. 

Two prime farming locations supply the Zevenwacht 

winery. The home vineyards on Zevenwacht’s 

maritime property supplies most of the grapes and 

Zevenrivieren, the boutique farm at the crest of 

the “Helshoogte” (Heights of Hell) Pass provides 

equally outstanding grapes which add fascinating 

variety to the collection. 

Zevenwacht is a member of the Old Vine Project, 

which aims to preserve vines older than 35 years 

and create awareness about the unique character of 

wines made from old vines. Currently Zevenwacht 

has two vineyards qualifying for the Certified 

Heritage Seal, Chenin Blanc and Gewurztraminer 

both being 37 year-old vines. 

Hagen Viljoen is Zevenwacht’s Cellarmaster 

and is assisted by winemaker Charles Lourens. 

Hagen, a graduate in Viticulture and Oenology 

at the University of Stellenbosch, is a passionate 

winemaker with over 12 years’ experience 

gained in both new- and old-world wine regions 

internationally and here at home. Hagen has a vast 

knowledge of different terroirs; having previously 

worked with fruit sourced from several regions which 

fostered is love of Rhône varietals. He has a great 

understanding for the distinctive characteristics 

of the vineyards and his creative flair will soon be 

tasted in the estates more recent vintages. 

Charles developed his winemaking craft whilst 

managing the family Garagiste Winery for nearly a 

decade, before joining the Zevenwacht team. He is 

passionate about creating exceptional wines and 

his natural artistry is also evident in his photography 

and videography. 



Wines 

The Zevenwacht wine portfolio includes the Z 

Collection - a select range of hand crafted, elegant 

and opulent wines. The Zevenwacht Estate wines 

are terroir specific varietals. The Tin Mine white 

and red blends are named after the Tin Mines thus 

giving them a specific sense of place. The Tin Mine 

red blend is made in a Rhone / Mediterranean 

style and the white a Cape style blend. A fresh, 

fruit-driven range named 7even is creative and 

artistic, reflecting the estates commitment to the 

Renosterveld flora and fauna and to caring for the 

environment. 

Wine Tasting 

The Tasting Centre was created in the mid-nineties 

with views into the maturation cellar to provide a 

‘window’ for visitors and a leisurely atmosphere, 

while tasting the wines. Visitors can experience firsthand 

the artistry and technical skill that transform 

grapes into fine wine. 

Luxury Accommodation 

In keeping with the desire to create a holistic 

tourism offering on the estate, a 14-suite Country 

Inn was completed in 1996. 

Supplementary to the Four-Star Country Inn, seven 

Vineyard Cottages were added in December 1996 

and in 1997 a self-catering Chalet, set high on 

the slopes of the farm completely surrounded by 

vineyards. 

The Country Inn offers guests luxuriously appointed, 

air-conditioned suites, each with its own private 

terrace. 

The seven beautifully appointed vineyard cottages 

feature three bedrooms and en-suite bathrooms 

and a charming lounge are ideal for families or 

groups. 

For a serene and country-inspired respite for 

mountain bike enthusiasts or group outings, the 

self-catering chalet is the perfect getaway. With 

four en-suite bedrooms, a lounge, dining area, fully 

equipped kitchen, BBQ and fireplace, spectacular 

views over Cape Town, there’s no need to go 

anywhere else.


Conferencing 

Zevenwacht provides the perfect setting for 

conferences, product launches or team building 

sessions. A modern, high-tech auditorium, seating 

sixty four delegates and four additional conference 

spaces makes Zevenwacht suitable for large or 

smaller groups. 

Dinning 

After restoring the Manor House to its classic 

beauty it became the setting for the estate’s 

restaurant, portraying both finesse and charm. The 

Zevenwacht Restaurant is a contemporary dining 

experience that is recognized for its tasteful, fresh, 

seasonal inspired dishes. The restaurant offers 

modern continental cuisine and is open for lunch 

and dinner seven days a week. The magnificent 

views of the tranquil lake and park-like gardens are 

the perfect accompaniment to a memorable dining 

occasion. 

The tree-shaded lawns sloping down to the lake 

are the perfecting setting for outdoor Picnics. 

The restaurant has a range of scrumptious picnic 

hampers and special kiddies’ hampers to suit 

exacting young taste buds. The fun-filled play 

park provides plenty of recreation for children to 

keep them entertained. For those wishing to do 

some cooking over vine wood fires, delicious braai 

baskets are available. 

To enhance the banqueting offering an Alfresco 

function venue and wooded Lapa were built. 

The Alfresco is a thatched roof venue, set in idyllic 

surroundings adjacent to the lake. Accommodating 

up to 220 guests, its romantic aesthetic makes it 

ideal for memorable occasions such as weddings 

or special events. 

The Lapa is set in a wooded glade above the 

lake and is a charming, informal more intimate 

entertainment venue. Tucked amongst the 

beautiful vegetation it also features an outdoor 

conversational circular fireplace perfectly suited to 

a traditional South African event. 

Day Spa 

Set on the crest of the farm with vistas of False Bay 

and Table Bay is a tranquil Spa. This is run and 

managed by Bakwena, whose approach is to treat 

both the body and mind through relaxation and 

rejuvenation. 



Conservation 

The family has a strong commitment to the 

preservation of the estate’s historical and cultural 

legacy and conservation of the surrounding 

indigenous environment. 

Environmental management is therefore a high 

priority at Zevenwacht who are members of I.P.W. 

(Integrated Production of Wine). The I.P.W strict 

guidelines promote environmentally friendly 

production, land management, vine management 

methods and cellar practices. 

The estate is actively involved in efforts to preserve 

the natural floral heritage known as Renosterveld. 

At this stage almost 15% of the farm Zevenwacht 

is a protected conservation area, with a diversity of 

approximately 150-200 species of flora within the 

80 hectares of Renosterveld which forms part of 

the Bottelary Hills Conservancy. 

The Renosterveld family forms part of the world 

famous Cape Floral Kingdom. While not as well 

known as Fynbos, it is often mistaken for it. 

Renosterveld is particularly special because of its 

hidden gems that only flower for short periods 

during the year mainly from August to October. 

The Bottelary Hills Conservancy was awarded 

UNESCO Biodiversity “Hot Spot” status and 

incorporated into the Boland Biosphere Reserve, 

which in itself is regarded as a World Heritage Site. 

There is far more to Zevenwacht than meets the 

eye, besides its picturesque setting and charm, 

there are ample experiences to be enjoyed when 

visiting this estate. 

The beautiful accommodation, state-of-the-art 

conferencing, dining, wine tasting and activities 

such as mountain biking, 4x4 trails, birding and 

Spa makes Zevenwacht an all-round destination. 

For more information visit 

www.zevenwacht.co.za 

or contact us on Tel no. +27.219005700 

GPS Coordinates: 33º 55’ 47” S | 18º 43’ 43” E 

On the Stellenbosch Wine Route 



FARM MADE! 

FROM OUR PASTURES TO YOUR PLATE! 

Visit the home of La Petite France handmade cheeses. 

Just 5 minutes from Howick, nestling in the rolling hills of the Karkloof, is Preston Farm, the home 

of La Petite France cheese. Using milk exclusively from our own herd, which is not pushed for production and not 

fed grains, we produce the La Petite France cheeses including Camembert, Brie, Hilton Blue, Tilsiter and three 

types of Feta, three types of Haloumi, full fat and fat free strained yoghurt amongst others, all the cheeses that 

South Africans have come to know and love. We make all our products by hand and still ensure the safest and best 

quality products with using only vegetable rennet and no preservatives, additives or stabilisers. We have been 

certified Halaal by SANHA recently. 

Come and enjoy a brunch, lunch or cream tea / coffee at the La Petite France Cheese Café. 

CHEESE CAFÉ 

Soak up the ambiance of our working dairy farm in our 

newly opened café for lunch, brunch, cream tea or just 

a coffee. 

Opening times: 

Thursday - Sunday &public holidays, 10am - 4pm. 

FARM SHOP 

Available in the shop are all our cheeses and our 

favourite accompaniments for them, with other local 

produce. 

Opening times: 

Monday - Friday 8am to 4pm. 

Weekends & public holidays 10am to 4pm. 

PRESTON FARM, No 9 Karkloof Road, Howick. Tel : Dec/Jan 0332018 940 Fromage 0985 39


By Linda Pheiffer 


Beginnings

38 36 Fromage Dec/Jan 2018

I think the best place to start is where 

it all started: on a little farm when I was 

very young. 

I was raised on a smallholding in the south of 

Johannesburg. We had chickens and the biggest 

veggie garden in the whole world. This also meant 

that we had fresh eggs and seasonal veggies all 

the time. Up the road, Aunty Tinki had two milk 

cows and we got our milk from her. The thing I 

remember fondly was the cream. My mom would 

decant the milk into jugs that then stood in the 

fridge overnight. The next day the first person to 

breakfast got to scoop the cream off the top and 

add it to their morning tea or porridge. Growing 

up like this I feel was the best part of my childhood. 

When I got married and decided to have a child, 

all I wanted was for my child to grow up in a similar 

manner to what I did. I also felt that they needed 

to understand what goes into the food that they 

eat, and that I have an understanding and respect 

for it too. 

We then bought the property in Glenferness. I 

insisted on getting a cow! I knew that Jerseys have 

the best cream, so figured that a cross was a good 

idea. We got Hannah, a Jersey x Dexter, when 

she was about 9 months old and so the learning 

began. For the next three years we spent endless 

time and way too much money trying to get her 

pregnant, unfortunately without success. Here 

starts my journey to making cheese and other 

farm-style products. 

Tragedy seems to follow most stories, and this 

one is no different. In Dec/Jan 2016 while driving 

home towing my horse, we were involved in a 

horse box accident that led to my horse having to 

be euthanised due to his injuries. What came from 

this awful situation was it opened a space for me 

to look at finding a way to getting the cow milk I 

was so desperate for. 

Over the next few months my focus changed 

from trying to get the cows that we currently had 

pregnant to getting a cow that ‘had been there 

and done that’ with a baby on the way. Along this 

journey I met Barbie from the Grootplaas Cheese 

Academy. She was a wealth of information. After 

answering all of my questions, she asked me what 

I planned to do with all the milk, and suggested I 

come to her cheese course. 

Since attending the cheese course in April 2017 

I’ve been hard at work making cheese, and as 

I’ve gotten more practiced at it the range and the 

quantity and quality have grown. Initially I started 

making batches with 10 liters of milk for halloumi, 

and now we can handle making batches with 60 

liters for mozzarella. I realised that there are other 

dairies out there that are making batches of cheese 

with thousands of liters but I’m having so much fun 

making cheese and other products 


and (Facebook) blogging about my experience of 

the cows, owning a small farm and all the ups and 

downs that go with it. 

The thing I love most about making cheese is how 

scientific the process is. Everything - from extreme 

hygiene, exact temperatures, to the pH levels – 

need to be managed exactly. If these things are not 

taken care of, you run the risk of losing the batch of 

cheese that you are working on. 

I don’t think that the property could cope with 

more cows, now that we are up to three beautiful 

registered Jersey cows named Kara, Ruby, and 

Koko. 

In the near future, and once we are at capacity with 

these three girls, it will be time for me to build a 

designated cheese kitchen so that I can move 

the cheese production process out of the house. 

Currently we make halloumi, ricotta, feta, Greek 

style yogurt, labneh, butter, mozzarella, mozzarella 

knots, kefir and camembert, as well as jams, 

preserves, pickled veg and rusks. These are all part 

of my idea of farm-style products. The majority of 

the products I sell is made at the farm, either with 

ingredients that were grown on my own property 

or sourced from the best growers and producers I 

can find. 

Feta is my nemesis cheese - it is the one cheese I 

really struggle to get perfect every time, but I do feel 

that because of this I will find a way to fix whatever 

it is I’m doing wrong. At present camembert and 

mozzarella are my favourite cheeses to make, and 

they are also customer favourites. 

Ultimately I’d like to start producing a wider variety 

of cheeses. I plan to try my hand at making some 

hard cheese (cheddar or parmesan) and would love 

to travel to learn from fellow cheese makers with far 

more knowledge than I. 

Linda Pheiffer 

082 418 6121 

inyamazanefarm@gmail.com 


Lighting the w 

in the heart of th 

By Precilla 


ay of olive oil 

e Klein Karoo.... 

Steenkamp 

De Rustica 



Nestled in the foothills of the Swartberg mountain range is a 

quiet and peaceful place many call home, but beneath this 

blanket of tranquillity something very special is happening… 



Where did it all start? 

The seed was planted at a young age when the son 

of a well-known and respected landscape gardener, 

Beth Still, allowed her son to accompany her to the 

many beautiful gardens she created in and around 

Johannesburg. Mr. Rob Still, a successful mining 

entrepreneur, was consumed by a growing need to 

offer something to his land of birth. Armed with 

a lifetime of accumulated knowledge, deep-seated 

in the earth upon which his dream would be built, 

he began to formulate and develop a project that 

would encapsulate his passion and fascination with 

trees, his love of olive oil and his deep desire to 

uplift a community of people. In 2005 the dream 

took root and became a reality… 

After much thought and deliberation, Rob initiated 

a study to establish the perfect area to build his olive 

farm. After extensive research, including chemical 

soil analysis, the study proved that the Klein Karoo 

region, with its cold winters and warm summers (a 

climate Rob was well accustomed to, from his days 

as an army officer in the Oudtshoorn area) would 

be best suited for his olive trees. So, he set about 

finding the right farm where his project could take 

root and grow - and so, the search began. 


Be it our care to learn bedtimes the winds and moods of heaven, 

To learn the tillage of our sires and nature of the place, 

What fruits each district does produce and what it does refuse.” 

Lucius Junius Moderatus Columella 




The Farm 

At the foot of the Swartberg mountains, in an area 

called Oudemuragie, just outside De Rust, a small 

town in the Western Cape, his dream found the 

perfect home. The setting couldn’t have been 

more suitable. Surrounded by world heritage sites, 

the foothills and peaks of the Swartberg Mountains 

are picturesque due to the unique floral diversity 

with perfect climatic conditions. This microclimate 

is characterised by cold winters, warm summers 

without searing heat and optimum altitude resulting 

in a high day-night temperature range. Their 

EVOO is among the finest with an exceptionally 

low acidity. Pure water meanders down from the 

often-snow-capped mountains. 

The diversity of the farm is remarkable in that it 

has enough space and resources to be able to, not 

only become a world class olive farm, but it could 

also support domestic farm animals like sheep 

and cattle. The farm even boasts springbuck and 

wildebeest which flourish in their surroundings. 

Then there are the vast lush green Lucerne fields 

which aid in sustaining the livestock on the farm 

and provide enough for own use and more. The 

uncultivated land is typical of the Klein Karoo 

bushveld. It encircles the cultivated land, keeping 

one close to nature. Waterfalls, dams and bush trails 

through the valleys make the farm a spectacular 

place to be. But we couldn’t just call it “The Farm” 

What’s in a Name? 

De Re Rustica, written by Lucius Junius Moderatus 

Columella, was considered to be the bible of 

professional agriculture in the ancient Western 

World for more than 1000 years. Several chapters 

in the book are dedicated to the olive tree. So, from 

the title of the book and the uncanny similarity to 

the name of the nearby town – De Rust, the farm 

name was brought to life… 

De Rustica Estates 

A farm needs to be populated… 



The People 

Staffing the farm with skilled employees was 

near impossible. Olive production was a new and 

an innovative concept to the area and so a new 

workforce was assembled from the local community. 

Skills development was put into practice and has 

become a way of life on the farm. Employees from 

all levels are trained internally and externally with 

every opportunity to improve the knowledge-base 

on the farm. Ingenuity is encouraged amongst the 

people on the farm and fresh new ideas are taken 

seriously and put into practice if they are viable. 

Along with a team of permanent employees, 

each being given an opportunity to support their 

families and expand their personal horizons, the 

farm also hires temporary staff who assist during 

the four-month harvest period and pruning season 

thereafter. 

This system fits in well with the surrounding farms’ 

requirements, (who harvest other crops before and 

after this period) thus extending the number of 

continuous earning-months for the non-permanent 

employees. The farm also supports a preschool on 

the farm. It is open also to all the children from the 

farm and surrounding farms, giving the children a 

good foundation from which to build their own lives. 

All this has created a sense of pride and ownership 

on the farm which has gone a long way to making 

De Rustica Estates a leader in the olive industry. In 

so doing, it has also helped Rob reach his personal 

goal of sustained community upliftment. 



The Orchards 

A farming technique called intense olive farming 

was chosen and the first orchards were planted in 

2006, with the trees being planted extremely close 

together in rows, but with enough space between 

the rows to facilitate easy harvesting. Cultivars were 

chosen according to their adaptability and suitability 

to the unique climatic conditions experienced in 

this region of the Klein Karoo. Cultivars planted 

are Coratina, Frantoio, Delicata, Favolosa (better 

known as FS17), Koroneiki, Bernea, Kalamata, 

Nocellara and leccino with a recent addition of 

Piccuel and Arbequina. The areas around the 

orchards have been left in their natural state to 

preserve the fauna and flora in the area, making as 

little impact as possible on the carefully balanced 

eco system on the farm. 

Throughout the year the orchards are watered, 

pruned, weeded and fertilized by a dedicated team 

of people ensuring that every chance is afforded 

to the trees, in order to bear its sought-after fruit. 

Come March/April the harvest commences, and 

teams of people are sent into the orchards armed 

with small hand rakes. Harvesting is done by hand 

where the olives are raked from the trees and 

collected on long nets, then crated and sent to 

the on-site factory for processing. The olives are 

harvested when they are perfectly ripe in terms of 

flavour. 

And then came the oil… 


De Rustica uses a state-of-the-art Alfa Laval 

processing plant. At the plant, the olives are washed 

before being crushed in a hammer mill. The paste 

is pumped into a temperature-controlled malaxer 

where it is stirred to break the cells and release the 

oil. 

The temperature is controlled and not allowed 

to rise above 28°C to ensure the production of 

cold extracted extra Virgin olive oil. Extra Virgin 

classification is the highest quality of olive oil. 

Simply put, the oil must pass the SA Olive tasting 

panel standards and must have a fatty acid of less 

than 0.8% and a peroxide value less than 20Meg/kg. 

62 Fromage Dec/Jan 2018 

From there, it is moved to a decanter and separator 

where the oil, water and waste material are spun 

and separated by centrifugal force. The oil is 

defoamed before being pumped into stainless 

steel storage tanks inside a temperature-controlled 

storage area. Once in the tanks, the remaining 

water and sediment can settle at the bottom of the 

tank where it is decanted off. The oil is then ready 

for final filtration, blending and bottling. 

The oil can be stored for long periods of time in the 

stainless-steel tanks in a temperature-controlled 

environment with little to no change in quality. Twoand 

a-half tons of olives can be processed within an

hour. The colour of olive oil can vary from a light 

gold to a rich green. Green olives produce a green 

oil because of the high chlorophyll content. Ripe 

olives yield a yellow oil because of the carotenoid 

(yellow- red) pigments. The exact combination of a 

proportion of pigments determine the final colour 

of the oil. 

Strict food safety guidelines are followed from field 

to the fork. The facility is FSSC certified, ensuring 

that not only are the products we supply the best, 

but also the safest with full traceability throughout 

the entire system. With no additives or enzymes 

added to the raw product, our customers are 

guaranteed a pure product. 

What’s on offer?... 

We devote ourselves to becoming masters of our 

craft - first by finding the very finest olives, then by 

pressing then with exquisite care to produce the 

purest, most superb EVOO… 


Our Estate Range 

De Rustica Olive Estate focuses on blending 

perfection. The Estate Range is available in three 

styles which consist of Delicate, Medium and 

Intense flavour profiles. These ranges are a blend of 

different cultivars to give you a perfectly balanced 

oil. Balancing the pepper, bitter and other flavours 

and aromas is no easy task, especially when you 

are dealing with a product where Mother Nature 

has the final say in these factors and all the while 

attempting to create an oil that is like the previous 

year’s production and blends. The effort is worth 

the while as the awards won prove our abilities 

in creating well-balanced extra virgin olive oils. 

A good olive oil rounds off your meal from start 

to finish. Delicate can be used on salads or when 

making mayonnaise and is perfect for baking. The 

Estate Medium can be used in pastas, for grilled 

vegetables or frying. The Estate Intense is ideal for 

stronger foods such as sea food, stews, red meats 

and soups. The sky is the limit. 



Progress 

Rob bought the Oudemuragie and Le Roux farms 

upon which the estate now rests and in late 2006 

he began to plant his first olive orchards. In 2008 

he extended his olive orchard footprint with the 

acquisition of the Grootkruis properties too and 

even more recently, in 2018, added the remaining Le 

Roux property, now called Middelplaas. Today the 

olive division spans 130 HA on which over 300 000 

litres of extra virgin olive oil have been produced 

since 2016. The first commercial harvest was done 

in 2012. The factory is also made available to other 

new-comers to the industry from the surrounding 

area to bring their olives for pressing, saving them 

time and distance and ensuring an even higher 

quality than before. If you want someone to 

perform, show him how he will be measured… 



Measures of Success 

Estate Collection 

“Our main focus this year was placed on our “Estate 

Collection” where we bottle carefully selected 

single cultivar premium EVOOs.” Since their first 

commercial harvest in 2012 they have consistently 

produced award-winning and acclaimed EVOOs, 

as a result of their passion, commitment and core 

values combined with continuously keeping up to 

date with the latest developments. Evidence of the 

success we have had in the international market 

includes: 

INTERNATIONAL REGOGNITION – 2018 

SOL D’ ORO – SOUTHERN HEMISPHERE 

Gold – Estate Collection Coratina 

Silver – Estate Collection Frantoio 

Silver – Estate Collection Favolosa 

“Special Award” – Giulio Bertrand 

NYIOOC – NEW YORK 


2017 

Olive JAPAN 

Silver - Estate Collection Favolosa 

Sol D’ Oro 

Special mention - Estate Collection Coratina 

Flos Olei 


2018 

ABSA TOP 10 

Gold – Estate Collection Frantoio 

SA OLIVE AWARDS 

Gold – Estate Collection Frantoio 

Silver – Estate Collection Favolosa 

Silver – Estate Range Delicate 

Silver – Estate Range Medium 

Bronze – Estate Collection Coratina 

2016 


Gold – Estate Range: Delicate 

Gold – Estate Range: Medium 

Gold – Estate Range: Intense 

Silver – Delicate press 

Silver – Estate reserve 

2017 

ABSA TOP 10 

Estate Collection Coratina 


Gold – Estate Range Medium 


Gold – Estate Collection Favolosa 

Silver – Estate Range Delicate 

Silver – Estate Range Intense 

2015 


Gold – Delicate press EVOO 

Gold – Mountain press EVOO 

Gold – Frantoio press EVOO 

Silver – Intense press EVOO 

Silver – Medium press EVOO 

Our staff members have also proved that they are serious about, not only the success of De 

Rustica Olive Estates, but also on a personal level, representing the Klein Karoo in the finals 

of the Western Cape Prestige Agri Awards in 2017 and 2018.The competition, sponsored by 

Shoprite, seeks to honour the role of agricultural workers in the Western Cape. 

From Strength to Strength…

FAQs 

There are always those last-minute thoughts after 

compiling something like this. 

Did you know your Olive Oil has style? Whether 

you blend oil or choose a single cultivar oil, olive 

oil has a style. The style categories we use are 

Delicate, Medium and Intense. Before you even 

start with blending, you have to take a look at your 

single cultivar oils, for example – Coratina, which 

will fall into the category of Intense, Frantoio, 

which I would call a Medium because of its fruitier 

taste with medium pepper and medium bitter and 

Mission with its gentle flavour and aroma which 

would be classed as Delicate. 

So, you’ve figured out the style of oil you want to 

buy, but do you know that there are certain times 

where you need to consider the application or 

better known as “food pairing”? Let’s say you want 

to bake or make mayo with olive oil, then the better 

choice would be a delicate oil. The medium and 

intense oil flavour may just mask other ingredient 

flavours. We love teaching and educating people 

when it comes to our products, because an olive oil 

is not just an olive oil. 

So why blend? 

Nature is wonderful but soil, climatic conditions 

and water availability all have an impact on the oil 

produced from the olives. So, you might find that 

you harvest and press green Coratina olives and 

what you would be expecting is an oil with strong 

pepper and strong bitterness, only to find that it’s 

lacking in bitterness. By adding an olive oil that is 

maybe high in bitterness and low in pepper of a 

different cultivar, you may get a perfectly balanced 

intense oil flavour profile. 

What do the different coloured feathers mean? 

“A picture is worth a thousand words” …. 


Since 65% of people are visual learners, according to the 

Social Science Research Network, one of the best ways to 

drive the message home is through visual content. Remember 

we spoke about style? Well the colours also represent the 

different styles of extra virgin olive oil: Delicate – White (best 

suited to baking, salads etc.), Medium - Yellow (frying, pasta 

etc.) and Intense – Green (grilling, root veggies etc.) 

Why the white feather for delicate? 

White is the lightest colour and is achromatic. White reminds 

one of softness. 

A delicate oil is a soft, buttery oil and very light on the palate 

regarding bitterness and pepperiness. 

Why the yellow feather for medium? 

Olive oils in the “yellow” range tend to be mild and buttery, 

also more bitterness and pepperiness on the palate than 

when using a delicate oil. 

Why the green feather for intense? 

The younger the olive, the greener the oil will be. 

This is due to the high content of a natural green 

pigment called chlorophyll, as well as a massive 

quantity of natural antioxidants called polyphenols. 

This normally gives you a strong, intense oil with 

lots of bitterness and pepperiness on the palate. 

Please note: Neither yellow nor green is an 

indication of quality – it’s just the characteristics of 

the particular oil. 

Why don’t we do infused oils? Why would we? 

Olive oil has such wonderful flavours we wouldn’t 

want to alter them in any way. 

Which oil is your best oil? 

In the words of our Spanish friend and consultant 

master oil maker Ignacio: 

“How can you choose between your children?” 


Contributors 

List 

Contact details are 

cultureclubcheese@gmail.com 

www.cultureclubcheese.co.za 

087 150 9118 

www.avontuurestate.co.za 

Telephone: +27 (0)21 2002580 

cheese@dalewood.co.za 

www.dalewood.co.za 

wayne@buffaloridge.co.za 

www.buffaloridge.co.za 

082 375 0977 

Telephone: +27 (0)44 213 3314 

www.dekrans.co.za 

www.copelandrum.com 

james@copelandrum.com 

www.derustica.co.za 

Contact Details 

Tel: +27 (0)28 2121107 

info@creationwines.com 

www.creationwnes.com 

Website: www.draymans.com 

Office Tel: 012 804 8800 

Moritz Cell : 082 787 9136 

E-mail: info@draymans.co.za 

Address: 222 Dykor Road, 

Silverton, Pretoria, 0184 


Tasting Room: 7 Hopkins Street 

Salt River, Cape Town 

Follow us on Facebook, 

Instagram and Twitter 

@HopeOnHopkins #choosehope 

www.hopeonhopkins.co.za 

Cedar Square Fourways • Tel: 011 467 9709 

Enquries: 012 205 1271 

Trade: Kyle 071 631 9003 

www.flowstone.co.za 

Websites : www.hydeawayfarm.co.za 

Dairy Product Orders, Farm Visits and 

General Enquiries 

Dinki Hyde 0832543921 

dinki@hydeawayfarm.co.za 

www.popsicles.com 

082 418 6121 • inyamazanefarm@gmail.com 

Ginifer Small Batch Handcrafted 

Tel: 011 608 1838 

http://www.ahbev.com/. 

GOAT PETER 

Contact Us 

Alastair: Cellphone: + 27 72 136 2087 

Marianne: Cellphone: + 27 83 268 6709 

Sales: Hazel Food Market in Hazelwood; Pretoria 

www.hazelfoodmarket.co.za 

every Saturday from 08:00 to 14:00 

Telephone:021 807 3095 

www.laborie.co.za 


www.lapetitefrance.co.za 

QUALITO DISTILLERY 

36 Potgieter Street, Phalaborwa 1390 Limpopo 

South Africa 

(064) 522 7600 

www.leonista.co.za 

Facebook: @leonista_100%agavespirit 

Inst: leonista_spirit 

Twitter@leonista_spirit 

www.steenbergfarm.com or 

#LiveSteenberg on 

Twitter @SteenbergWines and 

Facebook at facebook.com/steenbergestate. 

Telephone: +27 79 2071061 

www.lucaniadairies.za.net 

Website - www.thegourmetgreek.com 

Email - dimitriades@telkomsa.net 

Facebook - The Gourmet Greek 

Telephone: 021 421 1000 

www.originroasting.co.za 

Telephone: 021 808 5900 

www.tokara.com 

Raw Honey 

www.rawhoney.biz 

caroline@rawhoney.biz 

Website: https://www.triplethree.co.za 


vineyards@endlessgroup.co.za 

028 284 9488 

www.zevenwacht.co.za 

Tel: +27 219005700 

Fromage 


Cell: +27 713944939 

Facebook: @FromageMag 


PROUDLY SOUTH AFRICAN, 

WILDEKRANS WINE ESTATE 

Award winning Wine and Olive oil

T +27 (0)28 284 9488 

www.endlessvineyards.co.za 

vineyards@endlessgroup.co.za

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