Fromage March/April 2019

Fromage 

A TEMPTING INSPIRATION 

March/April 2019 


Mitre’s Edge Boutique Winery • La Montanara • Honey & Co

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 

March/April was slightly delayed, our sincere 

apologies, but sometimes to produce a full 

publication, things don’t always go to plan. 

In this issue our front cover is Ginifers limited 

edition, Tincture black fig. Every year Ginifer 

produces a limited edition, seasonal gin, this year 

the black fig, is ideal to be paired with variety of 

cheeses. 

To De Krans Calitzdorp, we apologies for the 

incorrect advert, placed on the February back 

cover. We look forward to showcasing De Krans 

on our May/June Front cover. 

Enjoy 

@FromageMag 

Fromage 

A TEMPTING INSPIRATION 


Publisher 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Design 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Contributors 

La Montanara 

Karla Steyl 

Mitre’s Edge Boutique Wine 

Bernard Nicholls 

Recipe of the Month 

Jackie Cameron 

Photography 

La Montanara 

Elana van Zyl 


Cameron Easton 


Front Cover 

Mitre’s Edge Boutique Winery • La Montanara • Honey & Co 

Ginifer Tincture Dark Fig Limited Edition 

www.ahbev.com 

Belnori Boutique Cheesery 

Hydeaway Farm 

www.hydeawayfarm.co.za 

Styling: Michele Wood 

2 Fromage March/April 2019

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.

Content 

8. Constantia Glen goes green with 

delicious Vegan Flammkuchen 

Constantia Glen welcomes vegans with 

a brand new edition to the popular 

crispy Flammkuchen selection at the 

tasting room. 

10 

10. Constantia Glen ~ 

A Timeless Vision 

The evocative journey spanning over 140 

years of Constantia Glen, a jewel in the 

crown of South Africa’s oldest wine region, 

has been chronicled in a beautiful coffee 

table book. 

14 

34 

18. Luxury House Party Accommodation 

at Grande Provence 

16 

Luxury House Party accommodation 

package at Grande Provence Grande 

Provence has created an all-inclusive 

luxury House Party accommodation 

package for the ultimate escape with 

friends and family in the Franschhoek 

winelands. 

4 Fromage March/April 2019 

38

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 : 033 940 0985

18 

22. Broccoli & Blue Cheese Puff Pastry 

Tart 

Honey and Co is a small family run 

business. Our Dad is our resident 

Bee Keeper on our farm south of 

Johannesburg. All honey sold by 

Honey and Co is 100% pure and 

unpasteurized. 

22. Mitre’s Edge Boutique Winery 

Family-owned and managed boutique 

winery, Mitre’s Edge, is nestled at the 

foothills of the Simonsberg Mountain, 

between Paarl and Stellenbosch. It is in 

this beautiful setting that winemaker Lola 

Nicholls, assisted by husband Bernard, 

focuses on producing relatively smaller 

quantities of high-quality, award-winning 

wines. 

42. La Montanara 

La Montanara, a private dairy farm, is 

situated on the rolling hills at the foot of 

the spectacular Langeberg mountains 

between the towns of Ashton and 

Swellendam. 

56 


38. Honey & Co ~ Our Story 

Honey and Co is a small family 

run business. Our Dad is our 

resident Bee Keeper on our 

farm south of Johannesburg. 

All honey sold by Honey 

and Co is 100% pure and 

unpasteurized. 


i 

62 

14 

78 

48 


ndulgence 

March/April 2019 Fromage 9

indulgence 

Constantia Glen goes green with Vegan Flammkuchen 

Constantia Glen goes green with delicious Vegan 

Flammkuchen 


Constantia Glen welcomes vegans with a brand new edition to the popular crispy Flammkuchen selection at 

the tasting room. 

The vegan Flammkuchen is topped with cheese-free basil pesto, grilled peppers, mushrooms, artichokes, 

olives and capers with a drizzle of truffle oil. Vegetarians who prefer cheese on their Flammkuchen can 

replace the artichokes with goat’s cheese. For a more substantial meal, tuck into a crisp summer salad with 

your Flammkuchen. 

Flammkuchen is a thin, crisp base layered with a variety of toppings. 

The vegan Flammkuchen is available at R170 and is best enjoyed with a bottle of Constantia Glen Sauvignon 

Blanc. 

Constantia Glen is open from Sunday to Thursday from 10h00 until 18h00 and on Fridays to Saturdays from 

10h00 until 20h00. Look out for the Constantia Glen signs towards the top of Constantia Main Road. Call 

021-7955639, e-mail reservations@constantiaglen.com, visit www.constantiaglen.com, www.facebook.com/ 

ConstantiaGlen or follow @ConstantiaGlen on Twitter and Instagram. The GPS co-ordinates are S 34º 0’39.6” 

E 18º 24’30.6”. 


indulgence 

Constantia Glen ~ A timeless vision 



Constantia Glen - A timeless vision 

The evocative journey spanning over 140 years of Constantia Glen, a jewel in the crown of South Africa’s oldest 

wine region, has been chronicled in a beautiful coffee table book. 

Constantia Glen – A timeless vision captures the life and times of this boutique wine estate through its turbulent 

early history and eventual transformation from forest land into one of the Cape’s premier family owned wine 

estates. 

Carefully researched and written by author Clare O’Donoghue with compelling photographs by Craig Fraser, 

the book is a celebration of Constantia Glen’s prowess. This visual feast is a historical account, rich in scale, but 

it is also the intimate story of the Waibel family whose determined vision is underwritten by a deep love for the 

land they have nurtured over four generations. 

The book pays homage to the finely-tuned contemporary operations and advances behind its world-class 

winemaking, the Constantia Glen team’s unflinching commitment to quality in everything that they do and the 

‘extended family,’ the Constantia Glen staff – some of whom have worked on the farm for decades. 

“There’s a lot to be said for continuity,” 

says Alexander Waibel, the third generation custodian of Constantia Glen. 

“It’s in the way we learn about our vineyards and the way we value the people who work in them.” 

The 60 hectares of undulating landscape have been under the custodianship of the Waibel family, a textile 

dynasty from Dornbirn, Austria, since the late 1950s – first as rolling forest land, then an Angus stud before 

returning to their historic wine farming roots. The first vines were planted in 2000 with the very first vintage of 

Sauvignon Blanc harvested in 2005. 

As a vanguard in the pioneering story of the Constantia Valley, Constantia Glen’s internationally acclaimed 

Bordeaux-style wines are known for their profound sense of place. 

“We steer our grapes into wines that are a reflection of where they are grown,” says Winemaker Justin van Wyk. 

Situated on the upper reaches of Constantiaberg just 20 minutes from the Cape Town city centre, Constantia 

Glen is a haven from the urban bustle so deceptively close by. 

Constantia Glen – A timeless vision is published by Quivertree Publications and sells for R500 at selected book 

stores. 

Constantia Glen is open from Sunday to Thursday from 10h00 until 18h00 and on Fridays to Saturdays from 

10h00 until 20h00. Look out for the Constantia Glen signs towards the top of Constantia Main Road. Call 

021-7955639, e-mail reservations@constantiaglen.com, visit www.constantiaglen.com, www.facebook.com/ 

ConstantiaGlen or follow @ConstantiaGlen on Twitter and Instagram. The GPS co-ordinates are S 34º 0’39.6” 

E 18º 24’30.6”.

Experience 

Luxury House Party Accommodation at Grande Provence

Luxury House Party accommodation 

package at Grande Provence 

Grande Provence has created an 

all-inclusive luxury House Party 

accommodation package for the ultimate 

escape with friends and family in the 

Franschhoek winelands. 


The House Party package offers exclusive use for a maximum of 10 people for a two night’s stay in the complete 

privacy of the secluded Owner’s Cottage. Steeped in period grandeur, the beautifully appointed Owner’s 

Cottage offers contemporary luxury and warm hospitality with four luxurious en suite bedrooms, a deluxe suite, 

lounge and conservatory leading out to the soothing pool area set in a country garden. Blanketed in a palette 

of muted charcoal greys and white linen, the rooms beckon an indulgent experience. 

House Party guests will be treated to a selection of tailor-made experiences including a harvest table feast upon 

arrival for dinner, a country-style picnic under majestic oaks and a guided wine tour and tasting. Alternatively 

guests have the option to make use of the famous Franschhoek Wine Tram for a hop-on/hop-off self-tour 

through this French inspired village. For the ultimate culinary indulgence guests will be treated to dinner at The 

Restaurant at Grande Provence with access to all that this magnificent 17th century estate has to offer including 

the magnificent Sculpture Garden. Framed by a backdrop of lush vines and majestic mountains, this tranquil 

setting is a great way to create lasting memories. 

This all-inclusive package is tailor-made for a group of 10 guests at R79 000 per night for the entire cottage with 

a minimum stay of two nights. 



By Jackie Cameron 

Photography: Courtesy Cameron Easton 


Broccoli & Blue Cheese Puff Pastry Tart 

For the puff pastry: or use ready-made if time 

doesn’t allow to make your own 

Puff pastry 

Puff pastry is time-consuming to make, but the 

homemade version is infinitely better than anything 

you can buy. You’ll need to set aside most of a day to 

allow for all the resting time in between the rolling and 

folding, but a big plus is that puff pastry freezes well; 

just make sure you defrost it thoroughly (overnight, in 

the fridge) before using. This recipe makes more pastry 

than is required for this recipe, so you’ll definitely have 

enough for a second, or even a third, round. 

Makes ± 1.2 kg puff pastry 

Preparing the butter 

450 g salted butter, at room temperature, grated 

115 g white champagne valley bread flour 

15 ml freshly squeezed lemon juice 

Making the dough 

200 g champagne valley cake flour 

200 g white champagne valley bread flour 

50 g cold salted butter, cut into small blocks 

250 ml iced water 

15 ml freshly squeezed lemon juice 

5 ml fine oryx salt 

Preparing the butter 

Combine all the ingredients in a mixing bowl, working 

the flour into the butter with a wooden spoon or your 

hands. 

Turn the mixture out onto a work surface and shape 

into a block (± 10 x 10 cm). 

Wrap tightly in clingfilm and place in the fridge until 

the butter is chilled 

and firm, but not hard. (You can do this ahead of time, 

but remember to take the butter mixture out of the 

fridge a few minutes before you need it, so it is not 

rock hard.) 

Making the dough 

Sift the cake flour and white bread flour together. 

Add the blocks of butter, working them in with your 

fingertips until the texture resembles breadcrumbs. 

Make a well in the centre of the flour mixture and pour 

in the iced water, lemon juice and salt. 

Using your fingers, work the ingredients into a dough, 

trying to knead as little as possible. Shape the dough 

into a ball, wrap tightly in clingfilm, and place in the 

fridge for an hour or two, to get firm and cold. 

Making the pastry 

Take the ball of chilled dough out of the fridge. 

Remove the clingfilm. Flatten the dough slightly and 

score an ‘X’ on top. Roll out the four ‘arms’ of the 

cross, making sure the centre of the dough is about 

four times thicker than the arms, and about the same 

size as the butter-flour block resting in the fridge. 

Place the chilled butter-flour block in the centre of the 

dough (if it doesn’t fit, roll the dough out some more). 

Fold each arm of dough in turn back over the butter, 

to enclose it, pressing down lightly to make a snug fit. 


Flour your working surface well. Roll the dough into a 

rectangle (roll up and down only, keeping to the same 

direction). Lightly mark the rectangle into horizontal 

thirds. Fold the bottom third of the dough upwards 

and fold the top third down to meet the lower edge 

(as if making an envelope). 

Give the dough a quarter turn, so the closed side is on 

the left (like the spine of a book). This completes one 

fold. Mark the edge with a single finger indentation 

(this will remind you how many ‘fold-and-turn’ steps 

you have completed). Wrap the dough tightly in 

clingfilm and place it in the fridge to rest for at least 

30 minutes, or until cold. 

Repeat the rolling, folding and resting process five 

more times (for a total of six ‘folds’), marking the 

appropriate number of finger indentations on each 

fold, to help you keep track. After the final 30-minute 

resting period, the pastry is ready to be used in a 

recipe. At this point, you can leave the pastry in the 

fridge overnight, or even for a few days. You will only 

need half of the pastry for this recipe. Divide pastry in 

half and freeze the rest to use another day. Remember 

to defrost frozen pastry thoroughly before using in a 

recipe, preferably overnight in the fridge. 

We use bread flour in puff pastry because it provides 

the gluten structure needed to form a strong dough 

that is able to trap the water vapour that forms during 

the baking process. 

Roll the pastry out to half a cm thickness. Cut into 10 

x 12 cm rectangles. You should be able to roll out 6/7 

of these rectangles. 

core. Blanch the broccoli (Place into a pot with salted, 

boiling water for a few seconds and then immediately 

dunk into a bowl with ice water to stop the cooking 

process) to ensure a vibrant green colour. 

Mix the egg, cream and 70 g of the gorgonzola 

together in a bowl, whisking until the mixture is well 

mixed. Season with salt and pepper. 

Place a few broccoli florets in each of the prepared 

puff pastry cases. Pour some of the egg mixture over 

the broccoli and crumble the remaining gorgonzola 

across the top. Bake in the oven for 15-20 minutes, 

until the puff pastry cases are crispy and the egg 

mixture has set. 

Remove from the oven and serve with herbed 

izaqheqhe and spring onions and crumble some more 

gorgonzola across the top. 

For the izaqheqhe-Zulu Cream Cheese Spread 

Ingredients: 

1 L Maas 

50 g herbs of choice (thyme, rosemary and oregano 

works well, ideally picked fresh from the garden) 

Method: 

Hang the mass in an oil filter (within a sieve-over a 

bowl) or muslim cloth overnight in the fridge. Discard 

the whey the following morning and use the curd-so 

the solid amount. 

Chop the selected herbs and stir into the curd. 

Lightly score a 2 cm border, taking care not to cut the 

pastry all the way through. Chill for about an hour in 

the fridge. 

Pre-heat the oven to 220˚C. 

Remove from the fridge and brush the pastry with 

egg wash (1 egg with 15 ml water-whisked together). 

Place the pastry in the oven and bake for about 20 

min, or until the pastry is golden brown and cooked 

all the way through. 

Push down the scored area, to create and pastry ‘shell’. 

For the tart: 

Ingredients: 

1 head broccoli 

2 whole egg 

200 ml cream 

150 g gorgonzola or any blue cheese 

Oryx Salt & Pepper 

Extra gorgonzola for garnish 

Sliced spring onions 

Method: 

Preheat the oven to 200˚C. 

Cut the florets from the broccoli head and discard the

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

Mitre's Edge Bo 

By Bernard Nicholls 


utique Winery 


Family-owned and managed boutique winery, Mitre’s Edge, is nestled at the foothills 

of the Simonsberg Mountain, between Paarl and Stellenbosch. It is in this beautiful 

setting that winemaker Lola Nicholls, assisted by husband Bernard, focuses on 

producing relatively smaller quantities of high-quality, award-winning wines. 

In 1999 Bernard and Lola took over the farm from Lola’s father, Martin 

Hunting, who had farmed there since 1969. Bernard threw caution to the 

wind and changed his career from mechanical engineer to wine farmer. 

Lola’s passion for Bordeaux wines led to the replanting of the old Cabernet 

Sauvignon vineyards with newer clones of Cabernet Sauvignon, Cabernet Franc, 

Malbec, Merlot and Petit Verdot. Shiraz was also planted, and to complement their 

wine list with white wines, some Chenin Blanc and Viognier vines were also planted. 


Our viticultural consultant is Danie Kritzinger from Agrimotion, and our vineyards 

are personally cared for by Bertus de Clerk and his expert team. This skilled 

attentiveness extends into the cellar, where our wines are hand-crafted by 

Lola, ensuring that every vintage is memorable and of an impeccable standard. 

Our Cape Georgian-styled manor house represents the ideal, serene retreat 

where small functions and wine tastings may be held, while our private wine cellar 

exudes an old-world charm – a fantastic setting in which to sample some of Mitre’s 

Edges’ finest creations. In addition to an exquisite wine tasting experience, our 

winery offers elegant accommodation for four people in its guest house. 

March/April 2019 Fromage31

Our Brand 

Our emblem is comprised of the following elements: 

The mitre’s shape emerges majestically out of the 

surrounding landscape, symbolizing the vineyard’s 

ample harvest and our Creators lavish provision. 

The rolling hills are reflected in the swirling shapes on 

either side of the mitre. 

The central cornucopian shape reveals the constant, 

abundant flow of wine. The scroll shapes represent 

tendrils, binding the mitre together and symbolizing 

strength. 

We believe it to be a positive, modern and elegant 

crest, drawing on centuries of winemaking tradition and 

biblical history. 

Our Team 

Bernard Nicholls - Farming and General Management 

Lola Nicholls - Winemaking 

Danie Kritzinger - Viticulturist 

Bertus de Clerk - Vineyard Management 

Tanja Beutler - Consulting 

Karin de Beer - Administration 

Bernard and Lola warmly invite you to visit Mitre’s 

Edge to experience superb wines and gracious 

hospitality in the heart of the Western Cape’s stunning 

wine lands. 




OUR WINES 

Our vineyards are 18 hectares in extent and the 

predominant Oakleaf and Clovelly soil types are 

ideally suited for the production of red wines. Soil 

tests were undertaken in March 2001 by Spine van 

Niekerk from Elsenburg Agricultural College, and in 

consultation with our viticulturist, the varietals were 

strategically planted according to the appropriate 

terroir. Lola’s passion for Bordeaux style wines led 

to the planting of Cabernet Sauvignon, Merlot, 

Cabernet Franc, Malbec and Petit Verdot. Shiraz 

has also been planted in 2001 and the first 

wines were produced from this block in 2004. 

Our vineyards are personally cared for and 

nurtured by Bertus de Clerk and his expert team. 

Bertus de Clerk also planted the vineyards. 

Our farm’s annual production of grapes is 

approximately 150 tons, with 80% sold to KWV 

and Glen Carlou and the balance delivered to 

our own boutique cellar, resulting in about 20 to 

25 thousand bottles of boutique wine produced 

annually. 

Our farming operations are conducted according 

to best farming practices and adhere to The 

Guidelines for the Integrated Production of Wine 

(IPW) as far as possible. The IPW system is one of the 

best, recognised internationally for its monitoring 

and statistical features from start to finish of the 

wine production process. All sprays used are 

registered agricultural sprays. Our farm registration 

number is 08129 under the name of Mitre’s Edge. 

Our Producer Number is 13140 as designated by 

The Wine and Spirits Board. Our winery number is 

A1165 (this number is indicated on all back labels 

of packaged wine). We pride ourselves in achieving 

consistently high scores with our audits allowing 

us to use the SAWIS Integrity and Sustainability 

seals on each bottle of wine produced, 

We contracted the viticultural consulting services of 

Paul Wallace during our developmental phase (1999 

to 2006), and subsequently secured the services 

of Francois Roux from Agricultural Consultors 

International from 2007 for our operational and 

production phases. Francois Roux left in 2011 to go 

back to his family farm, and Danie Kritzinger from 

Agrimotion Consulting is our current viticulturist. 

Bernard has been responsible for all project and 

operational management since launching this 

venture, and we have undertaken to farm and 

produce wine with a commitment to quality and 

sustainability. Bernard completed the latest IPW 

course for Farms and Cellars in 2016, which has 

helped increase our overall points rating. He also 

completed The Confronting Climate Change 

Course in 2016 and conducted our first audit 

shortly thereafter. 



Our First Bordeaux Style Blend 

Lola worked at Warwick from 1988 through to mid- 

1994, when her and Bernard’s daughter, Jenny, was 

born. Warwick produced Cabernet Sauvignon, Merlot, 

Cabernet Franc, Trilogy (a blend of the aforementioned) 

and Chardonnay. She also worked for Jacques Seysses 

at Domain Dujac in Morey St. Denis (near Chevrey 

Chambertin) in Burgundy, in the 1989 season. Domain 

Dujac is well known for its Pinot Noir, and the wine is 

made from different growths, including first growth. 

Lola received her Dip 2 from the Cape Wine Academy in 

1993 and intends to study for her Cape Wine Masters. 

In 2015 we released our first Bordeaux style blend, 

“Sholto”, in memory of Lola’s father, Martin Sholto 

Hunting, who passed on his legacy and meticulous 

passion for farming to the next generation. “Sholto” 

has Gaelic origins and appropriately means “sower”, 

reflecting the many years of hard work he invested in 

planting and nurturing our vines, affording us the privilege 

of creating and sharing unique and special wines. 

This is red wine terroir, par excellence, and special 

care is taken in the vineyards through meticulously 

cultivating, pruning and harvesting by hand – a labour 

of love managed by Bertus de Clerk and Bernard. 



Venue 

Our venue, with its beautiful surroundings and 

practical conveniences, is an ideal location for small 

conferences or events where an environment of 

elegance and sophistication is desired. We can 

comfortably cater for up to 20 people at a time. 

Wine tasting is currently offered by prior arrangement 

at our underground cellar in the manor house. 

Renovations are in the pipeline at our winery. 

Wine and cheese platter tastings are offered at certain 

times of the year, as well as wine and soup tastings in Winter. 

Accommodation 

Turn onto the R44 between Paarl and Stellenbosch, 

in the scenic Winelands and you’ll find a wine farm, 

Mitre’s Edge, situated on the slopes of Klapmuts Kop. 

With splendid views of the Simonsberg, Drakenstein, 

Du Toits Kloof and Wemmershoek Mountains, it’s the 

ideal place to stay for a night or two or maybe three, 

whilst you explore our wonderful district. 

Our accommodation is nestled among the vineyards 

between Stellenbosch and Paarl and close to good 

restaurants. Family friendly and accessible. 

The pool house 

Comfortable accommodation is offered in our private 

Guest House, located near the main residence. 

The accommodation comprises a spacious open plan 

living room, with cosy lounge furniture embracing a 

large fireplace. Tall sliding doors separate this area 

from a covered patio complete with barbecue/braai 

area and table comfortably seating ten people. A few 

short steps away is a large swimming pool, to cool off 

in, on those hot summer days, or sit and relax around 

the pool and enjoy great views. 

For further relaxation, take a shower and then enjoy a 

sauna. These facilities are a few steps away from the 

bedroom with queen sized bed. 

A “pullout” double bed is housed in one of the 

couches in the open plan living area and is ideal for 

children. 

A two-course breakfast is served in your 

accommodation. 

We offer, by appointment, wine tastings at our own 

boutique cellar, included in your stay. 

The Vineyard Studio 

A modern open plan bedroom/living room with ensuite 

bathroom. Use of swimming pool and garden, 

with barbeque facilities. 

A “cold breakfast” is included in the accommodation. 

Amenities include, kettle, toaster, micro wave oven, 

bar fridge, one plate heating element and Wi-Fi. 

All reservations are subject to our terms and conditions 

available on our website at www.mitres-edge.co.za 

We look forward to welcoming you at Mitre’s Edge. 


Wine Awards - Updated: 30 November 2018 

2012 Mitre’s Edge Cabernet Franc: Winemaker’s Choice Diamond Award 2014 - 4 ½ stars 2017 Platter’s Wine 

Guide 

2012 Mitre’s Edge Shiraz: Novare SA Terroir Wine 2015 Awards - Paarl District (Simonsberg-Paarl Ward) – Top 

Shiraz 

2012 Mitre’s Edge Sholto: Novare SA Terroir Wine 2015 Awards – National Winner and Paarl District 

(Simonsberg Paarl Ward) – Top Red Blend, The Sommeliers Selection 2016 (Elegant & Classy – Reds), 4 ½ 

stars 2016 Platter’s Wine Guide 

2012 Mitre’s Edge Cabernet Sauvignon 4 ½ stars 2017 Platter’s Wine Guide, Novare SA Terroir Wine 2016 

Awards - Paarl District (Simonsberg-Paarl Ward) – Top Cabernet Sauvignon 

2012 Mitre’s Edge Merlot - 4 ½ stars 2017 Platter’s Wine Guide 

2012 Mitre’s Edge Petit Verdot - 4 stars 2017 Platter’s Wine Guide 

2014 Mitre’s Edge Cabernet Franc - 4 ½ stars 2018 Platter’s Wine Guide 

2014 Mitre’s Edge Cabernet Sauvignon – Gold 2017 Vitis Vinifera Awards, 4 stars 2018 Platter’s Wine Guide 

2014 Mitre’s Edge Sholto – Bronze 2017 Old Mutual Trophy Wine Show, 4 ½ stars 2019 Platter’s Wine Guide 

2014 Mitre’s Edge “The Mitre” - Gold 2017 South African Women’s Wine Awards, 4 stars 2017 Platter’s Wine 

Guide 

2014 Mitre’s Edge Malbec - 4 ½ stars 2018 Platter’s Wine Guide 

2015 Mitre’s Edge Chenin Blanc – Silver 2016 Paarl Wine Challenge 

2015 Mitre’s Edge Shiraz - 3 ½ stars 2019 Platter’s Wine Guide 

2015 Mitre’s Edge Malbec – Gold 2017 South African Women’s Wine Awards, 4 ½ stars 2019 Platter’s Wine 

Guide 

2015 Mitre’s Edge Merlot - Silver 2018 Michelangelo Wine & Spirit Awards, 4 ½ stars 2019 Platter’s Wine 

Guide 

2015 Mitre’s Edge Cabernet Franc – Trophy Winner 2018 Michelangelo Wine & Spirit Awards, Double Gold 

2018 Vitis Vinifera Awards, Gold 2018 SA Women’s Wine & Spirit Awards, 4 ½ stars 2019 Platter’s Wine Guide 

2015 Mitre’s Edge Cabernet Sauvignon - Double Gold 2018 Michelangelo Wine & Spirit Awards, Top 12 2018 

Paarl Wine Challenge, Gold 2018 Vitis Vinifera Awards, 4 stars 2019 Platter’s Wine Guide 

2015 Mitre’s Edge Petit Verdot - Novare SA Terroir Wine 2018 Awards – National Winner Top Petit Verdot, 4 

stars 2019 Platter’s Wine Guide 

2016 Mitre’s Edge Malbec – The Sommeliers Selection 2018 (Elegant & Classy – Reds), 4 ½ stars 2019 

Platter’s Wine Guide 

2016 Mitre’s Edge Shiraz - Gold 2018 Vitis Vinifera Awards, Gold 2018 South African Women’s Wine & Spirit 

Awards 




DieBergbewohnee 

als Das Lied de 

By Karla Steyl 

Photography: Courtesy Elana van Zyl 

Main Photograph Courtesy Lisa Swanevelder 


in, 

r Berge... 

La Montanara 



La Montanara, a private dairy farm, is situated on the 

rolling hills at the foot of the spectacular Langeberg 

mountains between the towns of Ashton and 

Swellendam. 

This region, which is renowned for producing some 

of the finest dairy products in the country, has a 

microclimate ideally suited for dairy farming. The cattle 

graze naturally on clover and grass and produces a 

steady supply of milk. This ensures the production of 

the finest quality cheese. 

This family operated farm was economically grounded 

by owner Eckard Leicher, a dreamer and hard worker. 

Eckard started farming with Freezer cattle delivering 

milk to Bonita (now Parmalat). Due to milk prices and 

sanctions Eckard stopped delivering his milk to Bonita 

and sold it daily to the residents in Ashton, collecting 

their milk in buckets from his little tanker. This was not 

sustainable for growing his business and so he went on 

a one-day cheese course at Elsenberg, Stellenbosch 

offered by Dr Norman. 

Cheesemaker now, Eckard produced Greek Style feta 

to the Catering market in Cape Town. His first client, a 

Greek and up to date still a client proves not only the 

quality of the products he produced but also the good 

relationships built through the years. 

La Montanara currently milks 480 cow’s of which 

the factory produce cheese products. The farm is 

managed by Eckard’s son, Eckard Jnr a young man 

filled with enthusiasm striving to farm sustainable and 

milk at least 1000 cows in the next 5 years. 

La Montanara cheese factory operates with the brand 

name La Mont. The factory process average 30 000 

Litres per day, utilizing their own milk as well as farmers 

in the surrounding area. Cheeses produced are mostly 

specialized as Eckard and his daughter Karla is driven 

with innovation to produce European cheeses with a 

personal touch. La Montanara was the first factory to 

import the Ultra Filtration system for production of 

Danish Style feta and so was the first factory in South 

Africa to produce this product. Till date this is one of 

the lines the factory is well known for accompanied by 

Halloumi which is a Cyprian cheese that can be fried 

without melting. 

Heidi Fourie, Eckard’s daughter is also contributing 

to the business with her medical background. Heidi 

studied and practiced as a Nurse at Medical Hospitals 

up to November 2017 and now runs the Quality 

department of the factory. 

La Mont is not shy of Awards as they have won 

numerous for their speciality cheeses; Product of the 

year for Goat’s Pecorino, numerous Quality Awards at 

the SA National Cheese Championships, a Few World 



Cheese awards and their Royal Ashton won the first 

Innovative product chosen by Woolworths. 

Adding to your experience on the farm you can visit 

the La Mont Deli. Sweeping you off your feet with the 

picturesque view of the Langberg Mountain. At the 

Deli the La Mont range cheeses are available at factory 

price and you can enjoy these products being pared 

with Van Loveren wines. Van Loveren has paired with 

the La Mont deli and so their wines are also available 

at Cellar price making this the perfect stop on your 

way to Cape Town or heading for a weekend at the 

coast. 

The deli has a restaurant where you can have a seat 

and enjoy Cheese platters with cured meats and 

wood fire pizzas. Freshly baked bread is also available 

and served as sandwiches and accompaniment on the 

platters. 

Functions can be held at the deli ranging form high 

tea’s and birthdays to weddings. 

Accommodation is also available as La Mont offers 

Die Dam Huis which sleeps 6 occupants. When you 

reach out your arms you can imagine having nature 

at your finger tips in the most natural form with green 

pastures and the reflection of fountain water at the tip 

of your toes. Come and enjoy a picturesque stay. 

The large indoor braai area is perfect for the family 

braai, while you enjoy a game of pool, or enjoy a 

sundowner on the terrace, while admiring the breathtaking 

views of Langeberg Mountain. 

This tranquility of this serene setting will 

not leave you restless 


Honey & Co 

By Kimberley Francey 


Our Story... 



Honey and Co is a small family run business. Our Dad is our resident Bee Keeper on 

our farm south of Johannesburg. All honey sold by Honey and Co is 100% pure and 

unpasteurized. We source raw honey from our own hives on our farm, from hives that 

we have set up in the neighboring agricultural areas and from an established network of 

phenomenal beekeepers through-out the rest of South Africa, these beekeepers assist 

us in bringing you the best quality honey and bee products that our wonderful country 

has to offer. 



My Dad first became interested in Bees roughly 25 

years ago after my mom brought home a second-hand 

book that she had bought at a flea market in Durban. 

He read the book and was immediately hooked! 

He started researching bees, the various helpful 

plants and the magical golden liquid that could be 

harvested from these amazing creatures, after a short 

while he acquired his first hive along with some basic 

beekeeping equipment, very soon a hobby turned 

into a lifestyle and he now has almost 300 active hives 

which he manages himself. 

My parents started selling their honey at the local 

farmer’s market and have done so very successfully, 

myself and my husband saw how well they were doing 

and how much their loyal clients raved about their 

awesome product, some of them travelling from all 

over Gauteng and neighboring provinces just to get 

their hands on their 100% Raw local honey, it was then 

that we decided to take this business online. 

Honey and Co was born and the first step towards our 

sweet success had begun. We launched our online 

store in August 2017 and started offering 100% raw 

local honey delivered to your door anywhere in South 

Africa. 

At the time, myself and my husband both had full time 

Jobs, I am an art director in a very fast paced industry 

and my husband a sales manager in the security sector, 

as Honey and Co started to grow it also started to 

require a lot more of our time, my husband left his 9-5 

and started running Honey&Co as his full-time job. 

My dad has since taken my husband under his wing 

and has started handing down his years of knowledge 

and skills, training him to become the world class 

beekeeper that my dad is today, they often spend 

late nights in remote areas setting up new hives, 

maintaining existing hives and harvesting the sweet 

golden liquid. 

Roughly a year into operation, we approached a 

well-known health brand to see if we could start 

supplying them with our honey, we were blown away 

by the positive response received and just as blown 

away by the quantities they required, so, for the next 

few weeks we were busy as bee’s, working out how 

much of the requirement that we could fill from our 

own hives (without jeopardizing supply to our online 

customers, which were growing at a rapid rate,) we 

were out meeting other beekeepers and establishing 

a network of trustworthy suppliers and we even had an 

interview on the Bruce Whitfield show on 702 to get 

some advice and direction from Pavlo Phitidis as to 

how we needed to handle this new, massive, potential 

contract. 



We did it! We established a reliable supply chain to 

meet the exorbitant quantity and we searched for a 

new “factory like” premises, we were David ready to 

take on Goliath. 

We were never awarded the contract, it turned out 

that it was cheaper for them to import the honey from 

a neighboring country and to bottle it themselves, 

but, in hindsight, it actually worked out for the best, 

Honey&Co has always and will always strive for quality 

over quantity, we still extract all our honey by hand 

and still hand-fill each and every jar, this allows us to 

examine and inspect each order before it gets sent 

off. 

Instead of focusing on large retail outlets we decided to 

rather keep our focus on selling directly to the public, 

we have made our online ordering as easy as possible 

and try to maintain a good presence throughout the 

major social media platforms. We have also had some 

amazing, huge, corporate clients that have purchased 

our Mini honey jars for corporate gifts and we are now 

slowly working our way into some of Johannesburg’s 

top restaurants. 

The extreme temperatures and drought that has 

been wreaking havoc in South Africa over the past 

few months has, and will, have a huge effect on the 

amount of honey that we are able to harvest, if the 

bees can’t find nectar producing flowers, we can’t 

harvest any honey. 

We are also working on a new and exciting skincare 

range to broaden our product variety and to share the 

incredible effects of using natural ingredients. We will 

be introducing this range into Honey&Co in the near 

future, we are using 100% natural products combined 

with the bees wax that we have collected and saved 

over the years to create our new products and cannot 

wait to start marketing them along with our already 

successful bee products. 

Although the drought and extreme temperatures 

reduced the amount of honey we were able to harvest 

in the beginging of the season, the recent rains and 

our wonderful network of local beekeepers will keep 

us on top and will help us to carry on delivering the 

purest and sweetest honey to your door anywhere in 

South Africa 

We look forward to what the future has in store for 

Honey&Co and are so grateful for the experiences 

that we have already been blessed with. 


Contributors 

List 

www.copelandrum.com 

james@copelandrum.com 

www.avontuurestate.co.za 

www.constantiaglen.com 

www.babettesbread.co.za 

Tel: +27 (0)28 2121107 

info@creationwines.com 

www.creationwnes.com 

www.belnori.com 

Contact details are 

cultureclubcheese@gmail.com 

www.cultureclubcheese.co.za 

087 150 9118 

wayne@buffaloridge.co.za 

www.buffaloridge.co.za 

082 375 0977 

Telephone: +27 (0)21 2002580 

cheese@dalewood.co.za 

www.dalewood.co.za 


www.derustica.co.za 

Cedar Square Fourways • Tel: 011 467 9709 

www.popsicles.com 

Ginifer Small Batch Handcrafted 

Tel: 011 608 1838 

http://www.ahbev.com/. 

Telephone: +27 (0)44 213 3314 

www.dekrans.co.za 

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 

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 

Enquries: 012 205 1271 

Trade: Kyle 071 631 9003 

www.flowstone.co.za 

Cell:072 580 5895 


Tasting Room: 7 Hopkins Street 

Salt River, Cape Town 

Follow us on Facebook, 

Instagram and Twitter 

@HopeOnHopkins #choosehope 

www.hopeonhopkins.co.za 

www.lapetitefrance.co.za 

Websites : www.hydeawayfarm.co.za 

Dairy Product Orders, Farm Visits and 

General Enquiries 

Dinki Hyde 0832543921 

dinki@hydeawayfarm.co.za 

082 418 6121 • inyamazanefarm@gmail.com 

www.leonista.co.za 

Facebook: @leonista_100%agavespirit 

Inst: leonista_spirit 

Twitter@leonista_spirit 

www.jackiecameron.co.za 

Telephone: +27 79 2071061 

www.lucaniadairies.za.net 

Telephone:021 807 3095 

www.laborie.co.za 

Telephone: 021 875 5960 


Telephone: 021 421 1000 

www.originroasting.co.za 

Website - www.thegourmetgreek.com 

Email - dimitriades@telkomsa.net 

Facebook - The Gourmet Greek 

Raw Honey 

www.rawhoney.biz 

caroline@rawhoney.biz 

Telephone: 021 808 5900 

www.tokara.com 

QUALITO DISTILLERY 

36 Potgieter Street, Phalaborwa 1390 Limpopo 

South Africa 

(064) 522 7600 

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

www.roodeberg.com 

vineyards@endlessgroup.co.za 

028 284 9488 

www.steenbergfarm.com or 

#LiveSteenberg on 

Twitter @SteenbergWines and 

Facebook at facebook.com/steenbergestate. 

www.zevenwacht.co.za 

Tel: +27 219005700 


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

Portuguese 

Style Wines

Fromage March/April 2019

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