DIANE DE BEER
If you are ever looking for the perfect getaway, Halfaampieskraal is heaven.
In their latest book Halfaampieskraal The Way we Live, the first quote reads “The perfect place to do nothing at all.”and it captures the farm which opens its arms to guests so generously and completely.
Turning off from the N2 at Caledon and driving in the Stanford direction, it is a part of the rolling wheat fields of the beautiful Overberg. It is still very much a working farm and when paging through The Way We Live, I was reminded of a friend’s 50th birthday celebrated there a few years back.
It’s all about the place and its people, the way you become part of the farmstead while luxuriating on recliners under huge trees with homemade cocktails and unusual snacks while farm animals come and peek at the latest arrivals.
The rooms which are just behind the main house are drop-dead gorgeous and quite unique in the way they have been designed. This is obviously someone’s passion and it shines through.
Owner Jan-Georg Solms (with partner Cobus Geldenhuys) describes it as “curation of my favourite things – and lots of them”. He explains that with this being the family farm, he also inherited much of what is featured and he and partner have an annual breakaway to Greece where he often picked up objects, he lost his heart to. “I have an eye for pieces that can be fashioned differently and given a second life.”
But he has stopped chasing new purchases and prefers appreciating beautiful objects in other homes and buildings rather than a personal desire to own even more. The rooms are done subtly but with a luxurious tint. “The idea is that you have to feel comfortable, as if you know the room intimately.” Included are heavy linen gowns, beds that are slightly larger and higher than the norm with down duvets stuffed with the feathers of their own geese, but in European weight.
The rooms are stocked with excellent coffee, buttermilk rusks and fresh fruit. Mosquito nets stand alert in season and bathrooms are oversized, all with open showers (wet rooms), some including baths and others, outside showers. Flowers fill all the rooms and the main house stoep, if you can tear yourself away from your room, is a favourite gathering spot to enjoy either sunrise or sunset.
The main house which also has some rooms but is also the gathering place is a jumble of well-organised themes “which allows guests to peek around and lose themselves in flavours and textures of bygone eras”. The rooms have names like Plantation Room, Reading Room Officer’s Mess, Red Dining Room (with a 53-year-old post office wall-to-wall red carpet from his parents’ time) and Empty Room (filled with objects…) which gives you an idea of the feel and style of this quite extraordinary vintage farmstead.
And with all this chic comfort, in addition, there’s the extraordinary delicious factor of the food. “We keep files of all our guests (with 60% of them being returns) and the menus we’ve served, not to repeat ourselves,” he responds when I ask him about our weekend meals. Many of the guests order some favourite from the previous menu though.
Their chef Marlette Scheltema has been with them for some time and has chef training, but she easily adapted to their style of cooking: simple food, generous, but not an overly loaded plate. “We draw a picture every time of what the plate will look like once the guests have dished up, when planning menus.
“Most food is served table/family buffet. We use what we have locally, simply because we want food less travelled. Marlette now does almost all the cooking, and I get to taste everything!”
Our menu was as follows:
Friday casual evening with spanakopitas, lemon and tzatziki for starters, paella on the fire for mains, and a simple lemon-pudding;
Breakfast Saturday was the three cheese breakfast soufflé-tart, boerewors and the most amazing Turkish cucumber;
Saturday evening, the night of the celebration, started with canopies of toffee tomatoes and salmon-rolls. Starters: field- and porcini-mushroom soufflés, baked in cream and pecorino. Mains: home grown leg of mutton, cooked at 110 deg C for 9 hours, served with a green-oil-gremolata dressing. The sides included caramelized onions with branches of bay leaves; Potato Ann, upright butternut, courgette strips and small beetroots. Desert was an old fashioned croquembouche, with the crème patisserie flavoured with frangelico and decorated with pistachio brittle. Served with tiny liqueur milk shake shooters – and quite spectacular to suit the occasion.
For those still standing, breakfast Sunday was the house standard Brekko-pan – a big pan, with small pork bangers, bacon, onions, garlic, cherry tomatoes, dried oregano and a bit of cream, baked slowly, with halved hard-boiled eggs added in the end. This was served with traditional vetkoek and jam. All breakfasts start with a fruit platter with their six-spice syrup and double cream yogurt and their own honey, freshly squeezed orange juice and extra strong coffee.
What you have is pretty much a breakaway weekend of fine farm dining in style with as much rest in-between as possible although the area offers much opportunity for exploring if you wish.
But first have a look in their latest coffee table book packed with the most beautiful pictures and recipes from the farm which will give you a chance to see for yourself if this is your idea of paradise – at a cost that isn’t prohibitive. Check their website for more information.
*You can buy Halfaampieskraal The Way we Live at www.kraal.biz also Wordsworth, Love books in Mellville and Exclusive Books. It won the South African Gourmand World Bookbooks award (category: Hotels)
One thought on “Paradise is a Farm in Africa”
Great post 😁
Comments are closed.