The Corkless Mind

Category: off the beeten track

  • The Secret Life of Bees.

    The Secret Life of Bees.

    Did you know, the reason beekeepers overalls are white is that bees can’t see white? This is according to the renowned bee researcher at the Agricultural Research Council, Mike Allsopp. This is only but a few facts and wisdom that Mike generously imparted upon us. The Secret Life of Bees workshop was held at the picturesque farm, Babylonstoren in Simondium about 40 minutes outside of Cape Town. Apart from staying at their 5 star luxury farm hotel, Visitors can walk about in their lush and exotic gardens and thereafter have a rustic farm fresh lunch at the Greenhouse or if you’re looking for more of a trendier farm to table experience, Babel is the place to dine! 

    What was probably one of the hottest days of the year so far, the workshop started off with a walk through the gardens towards the farm loft where Q&A’s and a very insightful talk by Mike had us buzzing(excuse the pun)with insight and excitement. Here’s another fun fact, honey is a 50/50 mixture of glucose and fructose and only adult bees feed on honey. Under usual circumstances and normal temperatures, the workshop starts off with attendees going to the apiary first, but at 32 degree weather at 11:00 am it was advisable we visit the on-site apiary last. 
    There are a few beekeeping methods, such as the Top bar beekeeping,the non-movable frame colonies and the extraction beekeeping methods.The most recommended is the extraction method which requires re-use of frames and the addition of honey chambers to increase production. There are many types of extraction methods too, and the most widely used is Langstroth type of hives. One will notice that on most of the hives we see today, it is fitted with aluminium tops, this is to ensure insulation of temperature and to keep the hive and bees cool. At 37 degrees Celsius, the hive is at a normal temperature, anything above this is far too hot for the bees. 
    The worker bees are all female and have a life expectancy of 20-45 days, the worker bees are responsible for all hive activities. The queen bees are also female, and in every colony exists only one queen. The queen bee starts mating at a precocious age of only 3-4 days old. How is a queen bee formed? Baby larvae is fed Royal jelly, which then develops into a queen bee. The incubation period for a queen bee is approximately 14 days, a normal worker bee, 18-21 days, and a drone cell 24 days. The mere purpose of a drone is to mate with a queen and thereafter immediately dies.

    Honey is ripened nectar for the adult bees as said above, wax is synthesized by the bees and for every 8g of honey there is 1g of wax. Propolis, termed by Mike as ‘Bee Glue’ originates from plant resin and bees use it to stick to everything, close gaps and has antibiotic properties for the bees. However, there seems to be a common misconception according to Mike, that there is a trend specifically in health stores that it has tremendous health benefits to humans, this he says is false.

    After picking Mike’s brain about all things bees, we headed out to the Greenhouse for an aesthetically appealing lunch, the curried beef, lentil and waterblommetjie pie served was delicious and filing but a tad heavy for that day’s unforgiving heat, but the refreshments on hand, such as their homemade lemonade and iced tea was beyond heavenly, bursting with so much flavour.Using only what is on the farm, the cordials used in the iced tea and lemonade can be purchased at the Farm shop, something I wished I had done before I left to go home! On the table was a platter of freshly gathered seasonal vegetables of which a light and crisp salad was served on the side and as an extra special touch a plate of actual honeycomb with freshly baked bread on the side. I think this was the very first time I ate honeycomb, and what a treat it was! 
    Going back to the loft we all had to be kitted out in beekeeping suits, all suits had to be baggy enough, so the bees couldn’t easily sting us through the suit if it were too tight. Ankles had to be covered up as well, so I brought along my rain boots as recommended by Liesl and Mike. Kitted out and on the back of a truck with hay bales we sat on and admired the scenery as we were chauffeured to the apiary which was about 2km’s from the farm on the same property. Once there, Mike lit the handheld smoker and gave us a run down of do’s and don’ts when lighting the smoker. Tip number 1: Always ensure the smoke that the smoker emits is cool enough, demonstrated by blowing the smoke on your wrist or hand, if it is cool enough for you, then it is safe enough for the bees. Like all things to do with fire, never leave the smoker unattended, this has been done in the past and has been reported to have burned down property, vegetation and even harm/kill the bees. 

    Mike’s hand full of calm and slightly sedated bees. Not to be attempted at home.

    Heading into the apiary is quite an experience for the avid bee lover or for someone who wants to get over their fear of bees. The first hive that was opened was rather nervous, but after a few puffs of calming smoke, all was well and the bees seemed a lot more hospitable from the second and third hive. A few of things we spotted was a queen right at the bottom of a hive in a corner, where she would usually be, a worker bee being born, and a few bees feeding. The late afternoon heat was unforgiving and many of us were spent by the time we went to the apiary, but for most of us it will be an experience we will never forget! 

    Blue skies with a chance of bees!

    The workshops take place annually, hosting only two in October, as this is the most convenient time, so as to not disturb the bees or their habitat. I would strongly recommend this insightful workshop to any avid or potential beekeepers, anyone who, like me is passionate about food or anyone looking for more information about bees with a sensory experience and meeting like minded individuals as an added bonus.

    A sensory and educational experience it certainly was, I have gained so much insight into bees, their lifestyles, threats against them and their habitats. I definitely have more of an appreciation for bees now more than ever.
    I look forward to sharing my next adventure with you!

    Dominique x

    **This post was not sponsored, all costs for the workshop I have paid for**

  • Convivium Table 2016.

    Convivium Table 2016.

    I was one of a few very fortunate chosen attendees who got to experience Convivium table this year. Convivium took place over the 22 and 23rd of October. Day 1 was by invite only, through an application process, one would submit a motivation as to why they should attend day 1. I was beyond chuffed when notified I had been chosen to attend along with a select few. The event was hosted by Frankie Fenner’s Andy Fenner and The Shortmarket Club’s Wesley Randles. The aim of the event is to bring together local food producers and young and aspiring chefs, or anyone looking to be educated and inspired by where our food comes from, and of course to get us all connecting with one another and learning about our food culture. 
    The event was held at a farm just outside of Malmesbury, Cape Town. A very bumpy and turbulent ride on a gravel road lead to us to a farm called Kalmoesfontein. There was this unmistakable old charm of a rustic farm that I relished in and in my mind for that day I was of course a farm girl! The air was crisp and fresh with excitement. Upon arrival and registration a coffee of our choice was served by Rosetta Roastery to perk us up and served with an infamous Pasteis de nata from The Hoghouse. Breakfast was served by Bree street’s The General Store with lovely little jars of Yoghurt and granola topped with fruit and the most filling and flavourful sausage rolls. This was all before talks began at 11:00.

    The first speaker was one of the most revered chefs in the industry, not only in South Africa but internationally making waves, was Margot Janse. Margot spoke about her work with Isabelo, helping to feed more than 240 pre-primary and 1300 primary school children daily in the Franschoek area. Not only feeding these kids but reconnecting with the community by doing so. Her overall theme for her talk was that we should all remember it’s all about “actions not intentions”.
    Next up, was Pavs Pillay from WWF representing SASSI(South African Sustainable Seafood Initiative) Pavs’ talk was chock full of facts and information most of us had never heard of. Speaking of which, did you know that 80% of the carbon dioxide we breathe is trapped in the sea? And the sea is the biggest emitter of that. SASSI ensures that every consumer has access to their platforms, via the really easy to navigate website or their very convenient mobile app which I constantly rely on, whenever I’m not sure about the status of a fish/seafood. Their rating system is transparent and rigorous, in that it is updated through live time. What I gathered throughout the day through every talk, was that there is a concerning disconnect between consumer and produce, meaning, most of us have no idea where exactly our food comes from, or the exact species/genus of the said produce. SASSI has noted that there is currently a consumer awareness level of between 4-44%. Pavs’ talk has really put the state of not only our marine ecology in perspective but that of the entire food culture.
    One of the other talks I really enjoyed, I might be biased, as to my love for Indigenous fynbos, Roushanna Gray, from Goodhope gardens nursery runs seasonal foraging courses, something of which I had been wanting to attend for some time. Roushanna started out with an interactive demonstration with the audience, involving the entire crowd standing up and us in the first row(representing the amount and rarity of the fynbos kingdom) remaining standing. This was truly an eye opener to learn that there are 6 different floral kingdoms and over 9000 different species. Currently fynbos foraging is not sustainable in the summer months, it is however recommended in the wet winter months to forage, as this is it’s peak season. Roushanna passed around a bowl of a fragrant and beautiful bouquet of fynbos which filled the outside space we were sitting in with so many evocative scents, taking me back to my late gran’s garden. Fynbos foraging should always be done with an expert.
    Lunch was a strenuous hike(for the unfit,like me)up a wheat field situated in a rather steep hill, once up the hill, arrows pointed us in the direction of a leafy forest, to which there was a festive lunch set up with the chefs cooking lunch already up and going getting lunch started as quickly and effortlessly as possible. The hike up was more than worth it! Exactly like the fairytale pot of gold at the end of a rainbow. Lunch was Trout cooked directly on the wood in the fire with askoek(bread cooked in the coals) and the most colourful vegetable spread, crunchy radishes with a tasty vinaigrette and broad beans cooked in a  hand held grill over the fire, all made for contrasting smokey and fresh flavours. Whilst being down to earth rustic, lunch was certainly a taste experience I will never forget! 

    The rest of the day saw speakers like Jono Le Feuvre from Rosetta roastery, Adi Badenhorst the owner of the farm of which we were generously hosted, Kurt Ackermann Co- founder of Oranjezicht City Farm market, Ross Simmons an origami artist and Pieter and Koot Prinsloo from Daybreaker cattle farm. Pieter and Koot a father and son partnership, pride themselves on grass-fed beef raised in a unique and natural environment with the intention that meat is naturally produced with minimum intervention possible. No antibiotics, growth stimulants and animal by-products are used on or fed to their animals. The Daybreaker farm also supplies some of the products in the Frankie Fenner butcheries.
    After so much information overload, it was time for interactive workshops with, Hope on Hopkins Gin, where we got to do some Gin tasting with different botanicals, and a kombucha tasting by Theonista, one of which of which I tasted was infused with fynbos botanicals that Roushanna Gray supplied and consulted on, as a collaboration. Unfortunately I had to leave before dinner was served, but by the looks of it, I missed out on quite a meal!
    There is an urgent need for a gap to be closed, a reconnection to be made with our food culture, educating ourselves and others can make a real difference. We need to be supporting our local producers and connecting with them is essential in maintaining a relationship that is mutually beneficial. 

    What the founders and organizers of Convivium have been doing, is truly admirable and inspiring, by starting a food movement that takes us back to basics and taking the time to educate young professionals or anyone interested in the industry is something that should become an everyday thing amongst us all.
    I challenge you to reconnect with your local food producers, and have a proper conversation as to where your food comes from, ask questions and be curious.
    Dominique x

    **This post was not sponsored in any way, all travel and ticket costs was paid for by myself. **

  • Off the Beeten track – Riebeeck Kasteel.

    Off the Beeten track – Riebeeck Kasteel.

    My partner and I decided to take a trip and stay over in Riebeeck Kasteel, all before he is completely encumbered with pain and medication from an operation which will see him flat in bed for the next two weeks.The spontaneity of his idea to retreat to unknown territory was quickly met with Google searches of where to stay, research and much enthusiasm to explore and venture out into relatively uncharted territory. 
    The Riebeeck valley, located on the slopes of its own mountain, surrounds olive groves and vineyards. The Riebeeck valley is the place to be in November where the annual olive expo is held at the Olive boutique. 

    We paid a very brief visit to Riebeek Kasteel and sister town Riebeek West in the beginning of the year, at the time our main attraction was the infamous coffee spot and roastery, unbeknown to us, there’s an entire town to explore and walk about. Based on a rather brief but pleasant experience, we proceeded to book our accommodation there and plan a day out. We stayed overnight at the hospitable and cozy Royal Hotel. 

    Having driven only an hour away from Durbanville, Just outside of Cape Town, which is where we live. Upon arrival in the quaint yet buzzing town, we immediately set out for the advertised Village market in Riebeeck West, we had seen a post about the market in the week leading up to our visit. I am a frequent market goer, I just cannot resist a good local market. The market is held on the first Saturday of every month from 09:00 am to 13:00pm. The market is quite small and feature’s local stalls showcasing locality of produce, handmade crafts to tasty samoosas and a local business selling their own bottled mission olives in brine and their very own olive oil. The atmosphere is that of a small town, where everybody knows each other.

    The photo taken above is of Les and Fiona Hellmann of Kasteel Kat olive products, their passion for their local products is quite contagious. I think it’s really imperative we support our local producers and buy local and seasonal ingredients. Now what to do with the jar of olives I purchased from them, beside eat the entire jar? Make olive bread of course! (More on that later)

    Back in Riebeeck Kasteel, we made a point of taking a walk through most of the town’s hub, to my surprise there was a artisanal deli on almost every corner. My favourite was Crisp, known as the “biggest little market”, with lots of seasonal fruit and vegetables and of course speciality pantry staples like saffron in a cute little tin or arborio rice in rice burlap bag sort of material. I’m a sucker for packaging, can you tell?!

    We went back to our favourite little coffee spot, Beans about coffee. To say My boyfriend is something of a serious coffee fiend, is quite an understatement. His eyes lit up when we saw a new coffee arrival announcement on the chalk board (specifically Mexican coffee). 
    For a really decent cup of coffee , a really refreshing freshly squeezed juice and a decadent slice of cake, Beans about Coffee is the place to go! 

    The evening, started off with complementary cake and coffee/tea for hotel guests, we sat in front of a crackling comforting fire enjoying the far too indulgent chocolate cheesecake with coffee. After supper, we had retreated back to the hotel and enjoyed (possibly) the most tastiest Gin&Tonic we’ve ever had! The gin used was a fynbos infused one.The fragrant tipples were served in cognac glasses with seasonal berries such as gooseberries,strawberries  and with a slice of zesty lime. I think they may be on to something here…the full experience( yes, it was an experience :)) of the citrusy notes and fynbos flavours married perfectly in the glass.We thoroughly enjoyed our stay with the Royal Hotel, their old world charm and incredibly warm hospitality is what really sealed the deal. 

    I look forward to sharing more of my travels with you soon, like ‘unusual suspects’ this too will be an occasional series of posts together with my regular scheduled posts. 

    Happy traveling, exploring and eating! x
    **Disclaimer: this post was not sponsored in any way. All costs of our trip and purchases my partner and I paid for. Promoting of the town and the local producers in this post is done with a bona fide intention**