Sunday, 31 May 2015

Family Update : Exam Time

Tomorrow is the start of the second term exams for my son who is in matric. My daughter who is in grade 8 starts on Wednesday.

I always groan when exams come around as it is extremely disruptive for me. The kids get dropped off at school the normal time (before 7:30am) and their exam starts at 8am. Exams run for 2 hours so I need to be back to fetch them by 10am. What can you get done completely in 2 hours!

On the days (2) when there isn’t an exam he doesn’t have to go into school. There are also 2 days where he has a double (writing in the morning and the afternoon) but I don’t get a breather on those days as my daughter has to be fetched.

So three weeks lie ahead for me of things taking so much longer to get done. At least I am not the one writing the exams!!

Tuesday, 26 May 2015

Neill Anthony's Roasted Tomato Soup

I have been watching Neill Anthony Private Chef on SABC 3 Sunday’s at 4:30pm from the first episode and really enjoying the way the program is filmed, the locations of the meals (those houses and kitchens!) and of course the food.
Neill Anthony is running a competition on his Facebook page in conjunction with Wellness Warehouse. You need to choose a meal off his website, make it, take a photo of it and then post it under the competition post with #RevealLikeNeill. Once his Facebook page reaches 2000 likes he will draw a winner. You can enter as many dishes as you like. I have made Chicken Thighs with Penne and Cherry Tomato Mayo and Roasted Tomato Soup so far.

Hubby and I have always been fans of butternut soup and I do also like tomato soup. Since it is nearly Winter (what a laugh as I am typing this in 33 degree heat) I decided to make it for supper to have with a delicious farmstyle bread. I can say that this soup is a winner! Hubby couldn’t stop exclaiming how much he was enjoying it and he even had a second bowl. The recipe is very easy to make and is definitely going into the make again and again file.
Beautifully presented photo from Neill Anthony's website


10 roasted plum tomatoes

2 cups tomato juice

splash hot sauce (careful! I added a bit too much)

1 tablespoon brown sugar

80ml olive oil

4 cloves peeled whole garlic


1.      Add olive oil to hot pan

2.      Roast garlic in olive oil

3.      Add roasted tomatoes to garlic then add tomato juice and hot sauce

4.      Simmer till warmed through (5min)

5.      Add to blender and blend, add olive oil and sugar whilst blending

6.      Season to taste then pass through sieve

The tomatoes are roasted at 180C for approximately 45 minutes. Make sure you sprinkle with olive oil and season before putting into the oven.

My ingredients (I peeled my tomatoes)

Ready for roasting

Roasted tomatoes

All ingredients warmed

Ingredients in the blender

The tomatoes blended

Tomatoes after been blended and sieved

Read an interview with Neill Anthony on Megan Deane’s blog Stuffed Feeling.

Friday, 22 May 2015

Huberto's Ice Cream Tasting

I was so happy that my sister Carryn told me about the post on Huberto’s Ice Cream Facebook page. Huberto’s are going to launch a new seasonal flavour and they needed the public’s help to choose what it should be. The exclusive tasting was held upstairs at the Bellevue Cafe in Kloof on 14 May and I attended the 2:30pm tasting. Before I get into what happened let me tell you a bit about Huberto’s Ice Cream
We as a family have loved Huberto’s for many, many years. When the kids were small we would take them to Huberto’s Ice Cream Parlour in Hillcrest to get them cones with the ice cream flavour of their choice. We would also buy a (or more) 2 litre ice cream to take home with us. My son even had an ice cream cake (I think it was Batman) for a birthday party one year. We also bought Cassata at Christmas time as an extra pudding. The Huberto’s Ice Cream Parlour was owned and run by Huberto Stempowski and the ice cream was manufactured on site. In 2004 Huberto Stempowski sold Huberto’s Ice Cream manufacturing to Graham and Lindi Barrett. They owned the company from 2004 to December 2011 when they sold it to Melissa Cuthbert. The factory is currently in Waterfall just outside of Hillcrest and they do have a factory shop. The factory will be moving to New Germany as soon as their premises is ready. The new premises will also have an ice cream shop and they want to expand their ice cream cake business as well as single serving ice cream desserts.

Their ice cream can be found at most Spar’s in Durban, all Checkers in KZN and most Pick n’ Pay’s in Durban. Checkers stocks 1L Sorbet (non-dairy mango, lemon, lime, strawberry and vanilla), 1L Luxury and 1L Sugar Free. Pick n’ Pay stocks the 1L Sugar Free range. Huberto’s ice cream is in 1 litre and 1.5 litre in shops and the factory stocks 125ml, 500ml, 1L, 1.5L, 2L, 5L and 6L.

Luxury : Double Chocolate, Fudge Chocolate, Vanilla, Cookies and Caramel
Sugar free : Vanilla, Fudge, Chocolate, Chocca Mocha

Pick n’ Pay
Sugar free : Vanilla, Fudge, Chocolate, Chocca Mocha

Luxury : : Double Chocolate, Fudge Chocolate, Vanilla, Cookies and Caramel
Sugar free : Vanilla, Fudge, Chocolate, Chocca Mocha


Okay! Now back to the ice cream tasting mmmmm.

Inge Loker (Snap, Sizzle and Cook) and I attended the tasting together. It is always more fun to attend an event with a friend. Inge had arrived there much earlier and kept herself busy by looking at a wonderful quirky shop called Fat Tuesday (love it!)
We made our way up the steep stairs to the upper room at Bellevue Cafe which was used as a gallery before. The place was beautifully decorated with the table setup and waiting for the ice cream to arrive. There was also a fun photo booth with props available. We took photos and then sat on a comfortable bench to await the start of the tasting.

Fun photo booth

Inge Loker

The flavours to test

Everyone was welcomed by Melissa Cuthbert and she explained a bit about Huberto’s and what she wanted us all to do. We all had to get a questionnaire to fill out about our ice cream buying habits and what we thought of the flavours that we had to taste. There was even a questionnaire for the kids with happy and sad faces on it. Then we were all let loose to taste test the flavour offerings.

Flavours :
English Toffee with toffee caramel swirls (sugar free)

Toasted coconut with real toasted coconut (sugar free)
Banoffee with toffee caramel swirls

S’Mores with marshmallow whip and chocolate ripple
Vanilla Brownie with brownies, caramel ripple and chocolate ripple

Red Velvet with red velvet cake crumbs

The ice cream to test

Inge and I started with the sugar free flavours which were not my idea of ice cream. The English Toffee was okay but I didn’t like the Toasted Coconut. You have to really be a coconut fan. The sugar free flavours are suitable for diabetics and great if you are on a diet.
Then we moved onto tasting the “real” ice cream. First up was Vanilla Brownie which I really enjoyed, with actual brownie pieces which I could taste. I gave it a positive review on the questionnaire. Second was Banoffee which was divine!!!! So, so, so, so, so divine!!! The only thing that I felt that could make it even more so was the addition of more toffee caramel (positive review). Third flavour tested was S’Mores which was so interesting and would be a winner with kids. I really liked it as it was definitely unique with the marshmallow whip texture (positive review). The last flavour I tried was Red Velvet which was okay. I am not much of a red velvet cake fan so I didn’t give this a positive review.

I scored the flavours in the following order : 1. Banoffee  2. S’Mores  3. Vanilla Brownie  4. Red Velvet  5. English Toffee  6. Toasted Coconut
Huberto’s really made it a special tasting as once you left you could choose a small tub of your favourite flavour. What flavour you ask? Banoffee of course!!


I am looking forward to see what flavour/s come out as the winner/s.

The new seasonal flavour will be launched mid June and will only be a limited number and exclusive to Spar.

Melissa Cuthbert and Me


Huberto’s Ice Cream

10A Woodlands Drive, Brackenhill, Waterfall

Bellevue Cafe

Bellevue Road behind Delcairn Shopping Centre, Kloof

Wednesday, 20 May 2015

Twitter Blanket Drive #TBD2015

It is that time of the year when Winter starts to reach out its icy fingers, although here in Durban after yesterday’s over 30 degree heat we wonder when Winter will come. We haven’t had to take out our blankets for Winter as yet but there are people all over South Africa who already need the warmth a blanket can bring. If we all donate just one blanket we can make a big difference in someone’s life. So find out today where the drop off point in your city or area is, and if there isn’t one why don’t you arrange it, and also get involved on Twitter by tweeting the official hashtag to encourage others to donate.
Media Release for Twitter Blanket Drive 2015
Since 2010, the Twitter community in South Africa has been moved by compassion and has engaged the social media platform to collect blankets for some of the country’s most vulnerable people. Over the past 6 years, thousands of blankets have been collected in the weeks leading up winter to provide some relief and, of course, warmth to those in need.
“For us as a Twitter community, social responsibility is a serious business,” says Merentia van der Vent, one of the spokespersons for the Twitter Blanket Drive (TBD). “As winter’s bite fast approaches, we are aware that charities are under a huge amount of pressure to meet the demand for blankets. In today’s digital world, we have the power to make significant change, in the area of social development, harnessing the power of social media.”  
The TBD started 6 years ago, as a single tweet by Melanie Minnaar, as she contemplated the cold winter ahead and in true Twitter style, tweeted the following thought: “what if each person on Twitter donated a blanket?”  Since then, the TBD movement has exploded and now has a national footprint with campaign drives taking place in Cape Town, Johannesburg, Durban and for the first time this year, Pretoria. Also smaller towns host blanket drive events. This year the official hashtag is #TBD2015.
In today’s fast paced world, using social media to increase community awareness is not only smart, but essential. According to the founder of the campaign, Melanie Minnaar, the Twitter Blanket Drive has injected a true sense of community into the South African Twittersphere, as the number of Twitter users involved with the TBD has grown exponentially since 2010.
The team would also like to thank the Protea Hotel Fire & Ice! group of hotels that have thrown their weight fully behind the Twitter Blanket Drive campaign. With a new Protea Hotel Fire & Ice! Menlyn having recently opened its doors in Pretoria, collections are set for a boost.
Last year Protea Hotel Fire & Ice! Cape Town and Protea Hotel Fire & Ice! Melrose Arch together collected more than 4000 blankets. These were distributed amongst four charities. They included, in Johannesburg, Seeds of Africa, Ark Animal Centre and Soul Food, a charity that collects and distributes supplies to approximately 30 shelters in the Witwatersrand region.  In Cape Town, Operation Shoebox, which supports more than 15 000 children, benefited from this blanket drive.
This year on Instagram the Igers are also getting involved by posting pictures on Instagram to create awareness of TBD.  You can track their involvement and get involved on Instagram using the hashtag #TBD2015. 
Corporates are encouraged to help out with donations this year.  
Companies, Coffee Shops and Venues that would like to become a drop off venue for blankets should not hesitate to contact us.
Drop off venues around Durban:
·         St Clements, 191 Musgrave Road, Durban.
For more information or to become involved in this year’s drive, please visit the official TBD Twitter page: @TBDAfrica. You can also contact the Durban representative Fred Felton on: +27 76 977 5788 or email
Twitter Blanket Drive Hashtags for 2015 -Our Official Handle @TBDAfrica
#TBD2015 – Our official hashtag
#twitterblanketdrive – A support hashtag, to be used for explanatory purposes, when asked what TBD is.
#Blanketeer/s – Everyone involved in donating a blanket to the drive is called a blanketeer.
#BlanketAmbassador/s – Our blanket ambassadors host mini-events/parties/functions, to collect blankets, in the run-up to final event night. These blankets will then be dropped off at the main event, before or on the final event night 28 May.They must co-ordinate with the national organizer or hosts of each city before hosting their event.
#BlanketBash – This is the event/party/function hosted by a #BlanketAmbassador (can be a birthday party, a support event at a sports game etc)
#BlanketElves/#BlanketFairies – People who help out during the campaign and on event night.

Friday, 15 May 2015

Madame Macaron Baking Classes : Media Launch

I was very excited to get an invitation to the media launch on 14 May for Madame Macaron’s, macaron making classes. The classes are held at The Dirty Fork Ginja Kitchen Studio in Durban North and attendees can learn to make and fill macarons.

Viveshni Joseph is the baking genius behind Madame Macaron and on 11 April she held her first macaron class which was a great success. She is also offers classes on macaron fillings, novelty macarons, cake baking and cupcakes. Viveshni’s sister came up with the name Madame Macaron which embodies the fun yet classy spirit of the business. All the macaron baking is done in her home kitchen but she has recently also started using the Dirty Fork Kitchen Studio.  She is not formally trained so a great deal of her knowledge has been gained from practical experience. Besides the normal macaron size, Viveshni also makes mini (2cm) macarons and a giant (20cm) macaron that can be used as a birthday or wedding cake.


Full Macaron Class R580 – Tools (silicone macaron mat, piping nozzle, branded apron and notebook), 12 macarons to bake, decorate and take home, tea/coffee, cupcakes and cake, a demonstration on packaging your macarons as gifts and fun giveaways

Macaron Demo Class R420 – Tools (silicone macaron mat, piping nozzle, branded apron and notebook), 12 macarons to fill, decorate and take home,  tea/coffee, cupcakes and cake and fun giveaways

Follow-up Macaron Class R150 – This class is for those who have attended the Full Macaron Class and the Demo Class and want to troubleshoot their macaron making and perfect their shells using their own ingredients

Bake Your Own Cake & Eat It R520 – Learn to bake a cake from scratch and make a delicious buttercream to ice it with. The class includes a branded apron and notebook, piping nozzle, tea/coffee, sweet treats and fun giveaways

Decorate Your Cake & Eat It R350 – Bring along your own un-iced cake and learn different piping techniques to ice it. The class includes a branded notebook, piping nozzle set, tea/coffee, sweet treats and fun giveaways

Beginners Cupcake Class R360 – Make 12 cupcakes from scratch and learn how to pipe on buttercream using different techniques and nozzles. The class includes a branded notebook, piping nozzle set, tea/coffee, sweet treats and fun giveaway

The Dirty Fork Studio is a fantastic venue and has everything in it that you would want in your own kitchen. There is lots of space to move around so you are able to add ingredients, stir, beat and cook to your heart’s content.

I arrived with Inge Loker (Snap, Sizzle and Cook) at the Dirty Fork Studio just before 6pm. The event was to be from 6pm till 9pm. We were warmly greeted and ushered through to the bar area where delicious snacks were set up. Lots of kissing and hugging as our friends and fellow bloggers arrived. Of course when you get a bunch of bloggers and media together for an event the flashing cameras are to be expected. We mingled and chatted and then chose snacks and what we wanted to drink before making our way through to the kitchen. I chose a spot near the front of the room and at my place was a branded apron and notebook and the macaron recipe. Also there was a small box that contained macaron shells which we would get to fill and put together late.

Beautiful set up by The Candy Buffet Company

Delicious savoury eats by the Dirty Fork Studio

The Dirty Fork Studio kitchen

Branded apron and notebook and the macaron recipe
Empty macaron shells

Sweet treats made by Madame Macaron
Viveshni welcomed us all and thanked us for coming. She explained to us what we would do and see that evening and asked us all to have fun. We put on our fab branded aprons and made our way to the front of the room so that Viveshni could show us all how to make macarons.

Before I explain what she told us I must state that the word macaron is the correct one not macaroon.

“A macaroon is a type of small circular cake, typically made from ground almonds, coconut and/or other nuts or even potato, with sugar, egg white, and sometimes other ingredients such as honey, vanilla, spices, glace cherries or a chocolate coating (Wikipedia)”

“A macaron is a French sweet meringue based confection made with egg white, icing sugar, granulated sugar, ground almonds and food colouring (Wikipedia)”

I am looking at what I tweeted so I can tell you what she told us about making macarons :

Macaron ingredients

Viveshni (Madame Macaron) in action

Take care with the quality of the almond flour that you buy. Sieve it when you get home and grind up any coarse bits in a spice grinder. Add icing sugar to the almond flour if it is too oily.

Egg whites need to be aged for 24 to 48 hours or you can cheat by giving them shorts bursts (6 seconds a time for a total time of 1 min) in the microwave.

Sift your icing sugar.

Make the mixture and pipe it immediately because if you let it stand for too long it will form a skin.

Use a whisk to mix the almond flour, icing sugar and colouring together.

Beat the egg whites briefly, add the sugar and then finish beating until a meringue forms.

Add the meringue to the almond flour mixture and mix together. You do not fold the mixture you stir and push it against the side of the bowl. It needs to be very well mixed.

Place the mixture in a piping bag and pipe rounds onto a piece of baking paper. It is not easy to pipe a macaron and I had to use two hands to do it.

Viveshni pipes one handed!

Me using two hands

After piping bang the tray to get out the air bubbles and then let the piped macarons stand for about 15-20 mins to dry.

Macarons are baked at 135C for about 20 mins or until the shells can be lifted without sticking.

They can be filled with buttercream, jam, chocolate ganache or any other filling of your choice.

It is best to eat a macaron the day after baking and filling as the flavours take time to develop.

After showing us how to mix and pipe the macarons (we also had a chance to try), we could then choose from the wonderful buttercream flavours to fill our own macarons. We could also choose from the various toppings to make ours extra special. It was such fun piping a blob of buttercream onto one half of a macaron shell and then sticking them together.

Flavoured buttercream fillings and pretty sprinkles

My masterpieces

Once we were all done we made our way through to another room to sit down and have more savoury and sweet snacks and of course chat, tweet and instagram. Viveshni then announced the winners of the prizes – first was Verushka (Spice Goddess), Second ........ Me!!!! And third was Faeema (Sparkling Labyrinth).

My fabulous prize

We all left laden with our beautifully filled and decorated macarons and other yummy sweets and eats.  

Thanks to Madame Macaron, Viveshni for a wonderful event and if you want to learn how to be a macaron master I really recommend that you attend her classes as she knows what she is doing.

Madame Macaron

Dirty Fork Studio

Love this decal in the kitchen

Monday, 11 May 2015

Berg Adventure Part 2

Welcome to Part 2 of the Berg Adventure. If you haven’t read Part 1 you must go back to see the pictures of the wonderful Gooderson Monk’s Cowl Resort.

So as I said in Part 1 we arrived at the resort on 28 April checked in, unpacked, had lunch and then we went out to start our adventure. I’m sure you have all heard about Ardmore and their wonderful and quirky ceramics. Well Mom and I took a drive to the farm where it all began to take a look at the museum. The ceramics are no longer produced there but have moved to the Caversham Valley in the Midlands. I must add that to my ‘must see’ list. We followed the sign board and turned onto a road and then we drove and drove and drove. The road changed from tar to dirt and we wondered if we could possibly have taken a wrong turn but had a sigh of relief when we saw another sign up ahead. There are cottages to rent on the Ardmore farm and they have a tea garden. African Loom is in the same building as the museum and you can watch the ladies at work. Mom and I went into the museum section which also showcases Steve Bull’s art. I must say we were quite disappointed with the museum. It was hot and stuffy and the ceramics were not labelled as to who had made it and in what year. Most of the ceramics are behind dusty perspex so I could not get a clear photo. Don’t get me wrong – it was wonderful to look at the ceramics and also to see all the copies of articles that Ardmore has been mentioned in. But we felt that so much more could have been done. We looked at the wonderful products that African Loom make and I decided to buy a bag and i’m so glad that I did (you will find out why).

Ardmore Museum ceramics

The bag I bought from African Loom

I took the bag to the reception area to pay for it and we saw a beautiful Border Collie dog. Mom asked the lady about the tea garden but unfortunately it had closed at 4pm. So we hopped back in the car and headed back to our lovely room at Monk’s Cowl Resort. 

Cue day 2 (29 April).

Mom and I wanted to properly experience the glory of the Drakensberg mountains and so we had to go for a walk. First we thought about going to the Drakensberg Sun and do their fern shaded walk but found out at Monk’s Cowl reception that we would need to phone and book. Our next thought was the hour walk to the waterfall at Monk’s Cowl Nature Reserve on a circular route. That sounded like a nice stroll so we got into the car to drive there. It was a wonderful drive and the mountain got bigger and bigger. Oh yes the bag from African Loom!  – packed with 2 water bottles, cellphone, tissues, camera and car key. We had hats on, sunscreen on (thanks to hubby for making sure I had packed it) and Mom had a walking stick.

We arrived in the car park and I suddenly had a thought – do we have to pay to go walk?? Our handbags are locked in the boot, so I had to get mine out. The answer is yes that you have to pay. Cost is R35 per adult and R5 for a map. You also have to fill out a form as to the names and ages of those going for a walk and which walk you are doing and the name and cell number of one person. There are also various boxes to tick – water? Jacket? Food? I just ticked the water box as we were only going to do the hour walk to Sterkspruit Falls. The longest hike at Monk’s Cowl is 5 hours.
Monk's Cowl


The start of our hike
Sterkspruit Falls
So off we went on our ‘walk’. It was wonderful walking through the cool forested area and we were really enjoying ourselves. Then we came to an open area and followed the trail down, down, down to the falls. By this time we were feeling rather warm and it was far more difficult. We realised that our walk was actually a hike. The Sterkspruit Falls were so beautiful and we sat down on the bench provided to have a breather and to drink some of our water. Now the challenging part began – we had to get back up the steep path! Walk, walk, walk, stop for a breather, walk, walk and walk. The next stop on our walk hike was to go and look at the pools. We went down slightly but the rest of the way was very steep so Mom just looked from the top and I went down to take a photo.

The Pools
Forested walk on the way up

Then we started on the path back up – the most challenging part of our walk hike. It was a case of up, up, up, level out a bit, up, up and up. We just took our time and stopped for sips of water and even sat for a bit on a rock in the shade of a tree. Eventually we reached the top but the hike was not over! We still had to make our way through the shaded forested area. On we went and it was much harder going up through the forested area than it was coming down. There it was! The start and end of the trail and we had made it! I went to sign the paper so that they would know that we were off the mountain and calculated that we had taken 1 hour and 46 minutes to do the hike. We went to the bathroom to run cold water over our hands to cool down and then enjoyed an ice cold Coke at the little restaurant.

Mom and I at the restaurant after the hike

We then went to the car and drove back to Monk’s Cowl Resort and I went to have a shower and change.  Relaxed for a bit on our patio and drank some more water and had a cup of tea. It was rather a hot day. I think we were in the room for about 45 minutes and then we left again to discover new places. One of the managers of Monk’s Cowl recommended a chocolate place in the Cedarwood Centre. That chocolate place turned out to be The Drakensberg Chocolate Memories who had given us chocolate slabs for a Durban Blogger Meet last year. That was the first time I had heard of them and tasted their fabulous chocolate. Mom and I entered the shop to see all the arranged chocolates to buy and we looked at the menu to see what is on offer. They have free chocolate tasting, chocolate dipping and chocolate and coffee pairing. I of course liked the look of the chocolate and coffee pairing and asked Mom whether she would like to try it as it was for two. Mom was uncertain and then said why not! So I ordered it for us. The coffee for the pairing is made using the siphon method (I had to ask)  *makes note to research this coffee making method* It was so wonderfully presented with the chocolates down the middle and the small coffee glasses. The bottle that you see in the picture contains chilli essence. I was told to add 1 drop to my coffee if I wanted to. I decided to be brave and SHEW! My sinuses were definitely clear. I did not add the chilli essence to my second cup of coffee. Mom and I cut the chocolates in half and we ate a chocolate and then drank some coffee. It was a fun experience and if you are staying in the area you must do it. I paid for our chocolate and coffee pairing and I also bought 4 slabs of their chocolate.

The Drakensberg Chocolate Memories shop

Now after we were fuelled with coffee and chocolate Mom and I went to another museum. When we were driving to the Ardmore Museum the day before we passed a very interesting old house and the sign on top said “Negosie Museum”. So as Mom and I love vintage and retro items it was a must see. The museum is owned and run by Sandra Lemmer (funny my Mom’s name is also Sandra). Originally the museum was situated in Rosendal in the Free State but she has moved everything now to her husband’s family farm. The museum is actually the contents of an old trading store (negosiewinkel) that date from before the 1970’s that she discovered in Lesotho. You are able to buy some of the items if she has lots of that item. There are old sweets, medicines, haberdashery and lots of fascinating things to see. An amazing and funny walk into the past. No photos are allowed to be taken inside the museum (as the notice said by the door) but Sandra Lemmer allowed me to. I was so happy as I wanted to show my sister everything we had seen inside. Another building next to the museum is her shop filled with items to buy including vintage fabric. Please note that if you want to see the museum it is R20 per person which is so worth it. Sandra also has another antique shop in Winterton.

Sandra Lemmer Antiques
Negosie Museum

Inside Negosie Museum

We spent quite a long time looking and then chatting to Sandra Lemmer and she asked us whether we had been to the Village Bakery yet. We said we didn’t know about it and Sandra said we must go and told us how to find it. By this time (around 4pm) we really needed to have something to drink so we happily went on our way. The Village Bakery was easy to find with its large white entrance wall with a small table and chair on it. We drove on a short dirt road to the bakery and parked under some trees. Loved our first view of the bakery with its beautiful hanging baskets and big entrance doors. It is a beautiful space with art completely covering the walls. We chose our table and Mom ordered tea and I ordered a cappuccino and a chocolate cupcake. It was a lovely cappy and I especially enjoyed the cupcake as it had a hidden marshmallowy filling – yummy! I went to pay and was shocked to discover that Mom’s tea and my cupcake were only R10 each! Where can you go these days and only pay R10 for tea or a cupcake??!!  After our lovely tea and coffee break we made our way back to Monk’s Cowl Resort.

Valley Bakery

My cappy and chocolate cupcake

Thursday 30 April was heading home day and we were sad to be leaving the Monk’s Cowl Resort and the Drakensberg. After checking out we took a slow drive towards Winterton and stopped to look at a vintage shop called Quite Interesting and I bought rooibos tea and watermelon jam from another little shop.  We carried on our way but we were reluctant to end our adventure so we just had to stop before reaching home. The final stop was the Piggly Wiggly centre in the Midlands and we went to Piggly Wiggly for coffee and cake. We were very impressed with the makeover inside and with the new chairs and counter and the yummy display of available cakes. There was a cosy nook with two leather chairs and we decided that that was the perfect place for us. We both had cappys and I had a lemon meringue pie and Mom had cheese cake. It was such a lovely spot to sit and relax and chat about our time in the Berg. After coffee and cake we took a slow stroll around the centre and there were quite a few changes from the last time we were there. Enjoyed looking at the wonderful pyjamas in Tous Les Jours and I bought myself a room and linen spray (rose geranium).

Piggly Wiggly
Tous Les Jours at the Piggly Wiggly Centre

Well that is the end of Part 2 of our Berg Adventure and what a blessed time it was.

Selfie when we arrived back home

Ardmore Guest Farm and Museum with African Loom and Steve Bull Art Gallery

D275 road off the R600


Monk’s Cowl Nature Reserve

Drive till the end of the R600


The Drakensberg Chocolate Memories

Cedarwood Centre


Negosie Museum and Sandra Lemmer Antiques

D275 road off the R600


Valley Bakery Coffee Shop and Art Gallery

Off the R600


Piggly Wiggly


Tous Les Jours at Piggly Wiggly Centre