At Te Water House in the centre of Graaff-Reinet, the smell of freshly baked bread lingers as locals sit on the stoep over coffee and road-trippers stop by as they pass through town.

Jen Rubidge dips in and out of conversations, Roo, her Goldendoodle, close on her heels. It is a place where people come together easily and stay longer than planned.

Once the antique shop of Jen’s grandmother, the historical house off Church Street has been restored and reopened as a gathering place where a bakery and second-hand shop, along with a small creative tribe, bring new energy to its old rooms.

Its yellowwood beams and thick walls have seen generations come and go. Built in 1818 by Lord Charles Somerset for magistrate Andries Stockenström, the home later passed to the Te Water Naudé family, whose name it still carries. Over time, other Karoo families left their mark here, before Eira Maasdorp acquired the property some 40 years ago and ran her antique shop from its rooms.

The sprawling old house started whispering to Jen while she was sorting through her grandmother’s antiques for an auction.

“As we were moving through it, dusting her off, the old dame started chatting to me. We were opening doors I had never seen before, discovering rooms I didn’t even know were there.”

It was in that process that the idea took hold. “I started imagining what we could fill her with,” Jen says. “She was just too beautiful and held such a calming energy.”

When the auction was over, Jen shared her ideas with her family. “They said I had to give it a try.”

Eight months of restoration followed. The work was careful rather than dramatic, guided by the structure itself. Yellowwood floors, beams and ceilings were revealed, rooms cleared and the building was allowed to breathe again.

A year on, the house has settled into a new rhythm – light-filled and in use.

What has taken shape is a space defined by people as much as by the building itself. The bakery draws locals and visitors in from the street. Your Local Pantry’s shelves nearby are stocked with grass-fed beef, Karoo lamb from the Camdeboo, organic vegetables and goat’s milk cheese, while the Little Victory thrift store continues the circulation of objects.

Lot 44, Jen’s own mid-century furniture store, sits alongside an eclectic mix produced by local designers: textiles and clothing made of mohair and wool, each adding to a growing sense of exchange within the house.

The space is also used for workshops, cultural events and exhibitions.

For Jen, it is a place to connect. Somewhere locals and visitors meet, where ideas can be explored and where local artisans and creatives can find a foothold in the town.

“I wanted to establish a platform for small creative businesses to grow and where ideas can be tested,” she says. “It sounds simple, but in Graaff-Reinet it fills a gap.”

There is, too, a continuity that runs beneath it all. Jen grew up on Wellwood farm, surrounded by many generations of family history and the fossil collection assembled by her great-grandfather, Sidney Rubidge. At the time, she says, it felt ordinary. Only later did she understand the weight of it.

That sense of inheritance now sits quietly in the house. Not as something preserved behind glass, but as something lived.

Te Water House has become what it perhaps always was at heart: a place where people meet, linger and return.

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Between the walls of the Wellwood sheep kraal stands a small gabled building that has had more than one life. First it was the farm dairy. Later it was transformed into a home for the remarkable Rubidge Fossil Collection. And now, Anika Lötter is at work here.

For decades, the old Dexter dairy held Sidney Rubidge’s fossil collection. Its glass cabinets were filled with hundreds of skulls that drew scientists and visitors from around the world.

After almost a century of being curated by four generations of Rubidge farmers, the fossils have now been moved from Wellwood to Karoo Origins – The Fossil Centre in Graaff-Reinet. There they continue to tell the story of how a farmer’s discoveries changed our view of prehistoric life.

The purpose-built display cabinets, lined with red felt, remain on Wellwood. But what they hold now is different.

At her bench, Anika works with a small blowtorch, heating and shaping brass, turning it carefully with a pair of tongs. She wears a leather apron, bent over her work. Files and pliers lie within reach, alongside a chisel and saw.

Around her are her materials: a lock of mohair, a twist of wool, pieces of rock and wood, seeds, scrap metal. Behind her, her work rests in the old glass cabinets. A playlist runs quietly; through the window, a flock of merinos moves towards the kraal.

In 1956, Sidney Rubidge, farmer turned fossil-hunter, wrote, “Possibly the first impression a visitor would obtain of my little ‘museum’ is the sheer incongruity of its very existence on a Karoo farm, where normal activities concern themselves with the breeding of merino sheep.”

For Anika, the little museum belongs here.

The young jewellery and textile designer married into the Rubidge family a year ago. Her husband Richard – great-grandson of Sidney – is the sixth generation to farm Wellwood.

Her own story goes back to a mohair and wool farm near Pearson in the eastern Karoo, where the Lötters have been farming for seven generations. “It sounds like a long time,” she says, “but here it isn’t. Not if you consider that the fossils in this area date back 250 million years.

“When I was a little girl, my dad would take me out for drives in the veld. He’d show me the plants the animals like, the sweet ones. Riding on horseback, I would help bring in the sheep for shearing. I’d hear that we need rain. My sister and I would play in the river and make vases from clay for our boma, decorating them with grasses.”

It feels natural that a child of the Karoo would go on to create from it. After finishing school in Bloemfontein, she studied visual arts at Stellenbosch University, where her interest in Karoo materials began to take shape. “While I was studying, I started working with natural elements from the Karoo and became interested in the fossil history of the area,” she says. “The more I learnt, the more my idea of time and place began to shift.”

She completed her master’s degree in 2024 and returned to the Karoo, settling into the old fossil museum on Wellwood. The connection was immediate. “It felt like a full-circle moment.”

Her work follows what is available. Wood, shale, wool, plant material – things gathered from the farm and the surrounding veld. The pieces are shaped by the material itself, its texture and structure.

“It matters what we choose to make things from,” she says. “It changes how we relate to what we wear and how we think about where it comes from.

“I love the way natural materials hold memory and tell stories. The grain in wood records how it has grown, the crimp of wool is a diary of the animal’s health.”

What she creates shifts with the landscape. Scorching summers leave the veld dry and stripped back. Rain brings colour. Wind carries seeds and cat’s tail grass that catch in the wool of the sheep.

“There is a deep sense of time here,” she continues. “You realise the landscape has been here long before you. I like that feeling.”

Anika believes we can choose which materials we work with, what we wear. “In today’s industrialised world,” she says, “there is something very special about creating things out of slow material in an ancient place like the Karoo.”

She is currently working on a new collection, more colourful, more wearable, with a strong emphasis on weaving and craft. It is a new body of work for a little museum that once held the story of the ancient Karoo, and now continues the story in a different way. 

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Lavender Picking at Canettevallei 

In winter, flower picking in a blooming field isn’t the first activity that comes to mind when considering an itinerary. However, tucked away in Stellenboschkloof Valley, Canettevallei Lavender & Wine Farm is home to three hectares of organically grown lavender blooming in the colder season. 

Upon arrival, expect a warm welcome from Ingrid de Waal, who owns the farm with her husband Daniël. After their travels to Provence in France, Ingrid came up with the idea of planting lavender in front of their house on Canettevallei. Today, visitors are invited to stroll the fields of fragrant plants and pick their own lavender. 

After just under an hour of admiring the mountain views, listening to the buzz of bees and enjoying the company of Dippy, the farm Jack Russell, we’d snipped and gathered our very own bouquet of fresh lavender. A morning well spent, grounded in nature and refreshed in purple.

Blaauwklippen Winter Soup & Wine Pairing 

Blaauwklippen is known for its lush lawns, historic architecture and award-winning wines, making the estate a local favourite for wine tastings on the stoep and under the oak trees. In winter, Blaauwklippen’s wine tastings are elevated by pairing wine with specially crafted soups. 

The curated, seasonal offering features three premium Blaauwklippen wines, each paired with a soup to complement the wine’s character and flavour profile. The estate Chardonnay is served alongside a fragrant Thai butternut soup, the rich Cabernet Sauvignon is paired with roasted tomato soup, and their iconic De Blaauwe Klip – bearing the estate’s original name – is complemented by a rich oxtail and pea soup (our personal favourite).

Take a sip of wine, dip the freshly baked ciabatta in the complementing soup, and experience what winter tastes like at Blaauwklippen.

Check in at Southern Sun de Wagen

Located next to Volkskombuis, the oldest restaurant in Stellenbosch, Southern Sun de Wagen is an elegant boutique hotel that forms part of a collection of historic farmstead buildings dating back to the early 1900s. These buildings have been carefully restored to create a charming retreat that honours the area’s rich heritage. 

With just 22 individually appointed rooms, Southern Sun de Wagen offers a boutique experience. Here, historic character meets contemporary comfort – from exposed wooden beams, window shutters and fireplaces to marble bathrooms, a courtyard pool and close access to central town.

Dinner at Le Grand Domaine Cantina by Chefs Warehouse 

We ended our day with dinner at the recently opened Cantina in Church Street – a flavourful experience that left us full, speechless and wanting to come back while we were seated at the table.

A partnership between wine estate Le Grand Domaine and the celebrated Liam Tomlin’s Chefs Warehouse brand, Cantina brings a Spanish-inspired menu and curated wine list to Stellenbosch. Here, in the intimate dining space and seated at a window table overlooking Church Street’s passersby, we experienced joy in every bite.

With the team at Cantina having curated a set menu for us, we eagerly anticipated which dishes would be served next – and we weren’t disappointed. For appetisers, we started with the classic Basque bite of anchovies, olives and pickled Guindilla peppers – the iconic pintxo from San Sebastián. Next, fresh oysters served on a bed of beef tartare and soffrito. To end the appetisers, a flavourful bite of pork croquettes made us all the more excited for the rest of the menu.

From Cantina’s small plates menu, we enjoyed the braised beef cheek, served alongside a freshly baked baguette topped with cauliflower purée. Spooned onto crispy bread, the rich beef cheek glistening under the warm lights was a standout bite of the evening. Next, we enjoyed charred chicken thighs with red pepper and almond – Spain on a plate. All of our small plates were complemented with their iconic side dishes of heirloom tomato salad, dressed with olive oil and sea salt, and crispy potatoes with smoky tomato purée, Smoked Stanford Catalan, and pickled jalapeños.

For dessert, we shared the burnt Basque-style cheesecake. With orange zest as its secret ingredient, the dish was the perfect citrussy end to a delicious, savoury experience.

After such an exceptional evening of flavour and storytelling, we left feeling satisfied and excited for our next visit.

Bites and Sites Food Tour 

If passion was a person, it would be Simone Jacobs, owner of Bites and Sites. Established in 2010, Bites and Sites presents guided food tours in Stellenbosch, connecting visitors to the very best of Stellenbosch food, art and culture. We had the honour of doing the Foodies on Foot tour with Simone and she shared some of the town’s history and her favourite dining spots (and secrets) with us. 

The Foodies on Foot tour led us through all the main streets in the centre of Stellenbosch, including Dorp Street, Drostdy Street, Church Street, and Plein Street. Although they all share similarities in their oak-lined character and historic buildings, they differ in their food offerings and atmosphere. 

As we strolled, Simone highlighted the importance of celebrating local food producers by listening to their stories and honouring their craft. This is done by tasting, savouring, and returning. 

Our first food stop was at Helena’s Restaurant at Coopmanhuijs Boutique Hotel and Spa. Here, we were spoiled with a generous platter of locally sourced bites – from fried eggplant and vegetable spring rolls to fire-charred ciabatta and salmon pâté. A delicious hint of what awaits on Helena’s main menu.

Next, we stopped at Wijnhuis – a firm favourite. While we’ll usually go for their award-winning wine menu and soulful ravioli, Simone offered something different. Here, we enjoyed a plate of fresh beef carpaccio served with parmesan, rocket and roast tomato, alongside a Cape Saint Blaize gin tasting. Fulsome and aromatic, the gin is distilled with fresh coastal botanicals and poured into handmade ceramic bottles. A dining experience that left us feeling surprised and refreshed.

For our last savoury stop, we visited De Warenmarkt. Known for its delicious tapas menu and rustic ambience, De Warenmarkt is one of those restaurants where you know you’ll dine well. Here, we indulged in traditional South African tapas of biltong cheese bites and Cape Malay lamb samoosa, often paired with craft beers and the finest wines from the region.

We ended the tour on the sweetest note (literally and figuratively) at Republique Café. Quickly becoming the coffee stop of choice, Republique’s space invites you to linger longer. Here, we sipped their mocha mystique (only available on a Bites and Sites Tour), paired with a decadent chocolate brownie. Bites and Sites is so much more than just ‘bites and sites’. Their team is passionate about celebrating the handiwork of equally passionate food artisans, by sharing their stories and crafts with locals and tourists alike.

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At Babylonstoren, the garden remains the source of inspiration for everything that is grown, sourced and made on the farm. Its influence extends beyond the orchards and vegetable beds, finding its way into the home through homeware designed for elevated everyday living. 

The transition feels natural. Just as the garden changes with the seasons, so too do the spaces in which people gather, rest and spend time together. Textures found outdoors inspire pieces that bring warmth and authenticity indoors. In this way, the home becomes an extension of the garden, shaped by the same appreciation for nature and thoughtful living.

As temperatures drop and the pace of life slows, winter invites a return to comfort. It is a season of layering and creating warm, welcoming spaces indoors. Babylonstoren’s collection of blankets and throws embraces this spirit, drawing on the textures, colours and natural beauty found throughout the garden.

Crafted from natural fibres such as mohair and pure cotton, these blankets and throws offer a combination of warmth and timeless comfort. Breathable and made to last, they provide natural insulation while helping to regulate temperature, making them ideal companions through the colder months.

More than practical winter essentials, these pieces reflect a broader philosophy: that the garden does not stop at the door. Its textures and quiet generosity belong indoors too, woven into the objects that become part of daily life. Draped over a sofa, layered across a bed or wrapped around shoulders on a cool evening, they bring an added sense of warmth to every room and are made to be enjoyed season after season.

Produced in limited quantities and released seasonally, each collection reflects Babylonstoren’s appreciation for thoughtful design and enduring quality. New colours, textures and patterns are introduced over time, inviting a considered approach to building a collection of heirloom pieces, each designed to be enjoyed for years to come.

Browse Babylonstoren’s latest collection of blankets and throws at shop.babylonstoren.com and enjoy free delivery on orders over R500, anywhere in South Africa.

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The Klein Karoo is slow to surrender its secrets. This is a sparse landscape of windswept plains and rugged hills, dry valleys and wide-open skies. Arrive in the noon shimmer of a summer’s day, or the biting cold of a winter evening, and you’ll understand why this stretch of land between the Swartberg and the Langeberg appears so uninhabited.

But stop. Look a little closer. Notice the tiny flowers bursting from succulents that have hoarded winter’s rain to sustain them through summer’s heat. The iridescent green leaves of a huilboerboon tree. Observe the jackal buzzard riding the thermals above, or the spoor left by springbok on the dusty trail. By the time sunset paints the sky in burnt orange and amber, you’ll be hopelessly in love.

At Aardvark Bioreserve, between Ladismith and Riversdale, such details are central to the experience of escape. Both a working farm and a conservation reserve, Aardvark stretches out across 5000ha of the Succulent Karoo, a biome known for its botanical richness and conservation value.

Today, the reserve blends high-end cottages with the opportunity to explore hand-carved trails across a landscape striking in its lonely beauty. While farm-style hospitality and luxury accommodation complete the picture, the Aardvark experience is shaped around a vision of restoring and protecting this remarkable corner of the Cape.

But it didn’t seem all that remarkable when Nico and Koemie Marais first arrived here in 2018. After decades abroad, working in finance across the United States and Europe, the family had long dreamt of returning to South Africa.

“We arrived here in the heat of January, as the Cape was coming out of a severe drought, and this was a very sad place,” remembers Nico. “There wasn’t a single bird. There were very few trees. It was quite depressing. But we were told, ‘You have no idea what this place can become.’”

That encouragement came from Koemie’s brother-in-law, David Zeller, a conservation expert who has worked across Africa and Asia, and who recognised the potential of this land. “We made an offer and it was accepted,” says Nico. “That’s where the journey started.”

Eight years on, it is a land transformed. The reserve has been fenced – an 18-month process – and a wildlife management plan is in place. Enormous investment in boreholes and reverse osmosis facilities has brought water to a thirsty land, while an ambitious tree-planting programme is beginning to bear fruit in the tell-tale sound of birdsong returning to the valleys.

Across the rocky hills, herds of zebra, springbok and gemsbok roam free. Set out late at night, under star-spangled skies, and you may even spot the reserve’s shy namesake.

But the real magic of Aardvark is not in its furry or feathered residents; it’s in the flora.

“When you start walking here, it’s a different world,” says Nico. “You can look at the landscape and think it’s just brown and dead, but this supposedly dry area is hiding extraordinary magic.”

Preserving this delicate environment and the rich floral diversity – through habitat protection, erosion control and wildlife management – is central to the conservation work on Aardvark.

Right from the beginning, Nico and Koemie knew that they wanted to share the remarkable landscapes of Aardvark Bioreserve. At first they welcomed friends and family, but slowly the hospitality offering on the property grew. Today, Aardvark Bioreserve provides a range of luxury stays aimed at families and couples looking to restore, reconnect and relish the deep quiet of the Klein Karoo.

The result is a collection of cottages and farmhouses that avoid the visual cliché of many wilderness lodges in favour of a lighter, more contemporary approach filled with personal touches, splashes of colour and carefully selected artworks.

“From the start, we promised ourselves that we were going to be authentic,” says Koemie. “We were just going to be ourselves. If you like it, you like it. So all the accommodation on Aardvark is one of kind, and it’s very personal.”

Berghuisie, set on a hill overlooking Miertjieskraal Dam, is the most romantic option, with a spacious master bedroom where the views wash in through floor-to-ceiling windows. Step outside and from the private wood-fired hot tub, splash pool and sun deck you can see forever.

Springbok Cottage is also aimed at couples and comes tucked into a quiet valley between the reserve and the working farm. Die Opstal is the largest space on offer for overnight guests, sleeping eight in a restored farmhouse where large groups can come together to spend days reconnecting in the wilderness. The sophisticated Manor House – the Marais’ private home – is expected to be added to the accommodation options in 2026, offering a thoroughly luxurious stay.

For families seeking laid-back spaces, Gemsbok Cottage and Zebra Cottage are the best bets, with contemporary country-style decor and spacious terraces ideal for long evenings by the fireside.

Or you could stoke the wood-fired hot tub for a session of stargazing. Both Zebra and Gemsbok are close to hiking and mountain-biking trails, so you can set off on foot or bike straight from your stoep to the trail.

And getting your feet dirty on the trail is one of the joys of a stay at Aardvark Bioreserve.

More than 100km of trails thread their way across the reserve, offering the chance to ride, run or hike through epic Karoo landscapes while keeping a keen eye out for the antelope – springbok, eland, gemsbok, and more – that thrive here.

The trails, laid out by Nico and acclaimed Stellenbosch-based trail builder Corrie Muller, range from accessible farm roads to challenging singletrack that brings a technical edge for experienced riders. Routes across the reserve are well mapped and marked, with GPS files available, and Specialized mountain bikes – electric and traditional – can be rented on the farm.

If you prefer a slower pace of exploration, specialist botanical walks can be arranged, particularly when the veld begins to flower after good winter rains. Safari-style nature drives in an open-sided Land Rover are also available for exploring more distant corners of the reserve.

If there’s a golden thread that binds Aardvark’s many attractions together, it’s a sense of authenticity. From the outdoor adventures to the considered luxury of the cottages, there is a lack of pretence and a thoughtful simplicity woven into every stay. That shows in the way food has become another thread in the Aardvark tapestry.

If you don’t want to lift a finger, wholesome premade meals – think chicken pie or fragrant bobotie – can be ordered in advance. Or guests can ask for the fridge to be stocked with organic produce, fresh vegetables and game meats from the farm, offering a true taste of the Karoo and the freedom to shape their own culinary experience, whether in the kitchen or around the braai.

The danger, as for any successful private hospitality project, is that growth could change the character of the place. Koemie is aware of that tension. There is demand for more services, more chefs, more structure. But Aardvark’s appeal lies largely in the fact that it has not become a standard lodge. For now, its direction is clear: small-scale, design-led, conservation-focused and personal. It is a place where hospitality is built around the land rather than imposed on it; where luxury comes through space, privacy, detail and the ability to slow down.

Aardvark began with a drought-stricken farm and no grand masterplan. In the years since, it has become a private reserve, a restoration project and a distinctive Karoo stay. Its success lies not in trying to compete with traditional safari lodges, but in offering something more specific: a carefully considered way to experience the Klein Karoo, shaped by personal passion and a growing commitment to conservation. 

The post Finding Slow Luxury in the Klein Karoo appeared first on Stellenbosch Visio.

Gear Up

Fan favourites Sealand Outdoor Apparel offers easy solutions modern explorers with a range of premium jackets, rugged shirts, versatile pants, and technical fleece are built to withstand the elements while delivering unmatched comfort and style.

A Brandy Experience

An experience often means more than a physical gift. Introduce Dad to the world of South African brandy with a specialised tasting experience.

The Winelands is home to some of the country’s most celebrated brandy destinations. Visit the historic cellars of KWV in Paarl, discover the local brandies of Van Ryn’s, enjoy a tasting alongside the estate’s wines at Blaauwklippen, or settle into the elegant surroundings of Lanzerac for a premium brandy and cigar experience.

For the dad who takes his braai seriously, build him a flavour-packed selection. Think smoky rubs, artisan spice blends, marinades, chutneys and locally made sauces that instantly elevate any fire-cooked feast.

A perfect place to put this together is the much-loved Oom Samie se Winkel, where shelves are packed with traditional favourites, proudly South African condiments and nostalgic pantry staples. It’s practical, flavourful and guaranteed to be used long after Father’s Day is over.

A well-chosen book is one of the most personal gifts you can give, something that reflects his interests or simply offers a quiet escape from everyday life.

A perfect place to find something special is Stellenbosch Books, a beloved independent bookstore with a thoughtfully curated selection that makes browsing feel like part of the gift itself. Personal and considered, a book is a gift that gives him permission to slow down, switch off and get lost in a good story.

The Winelands is home to a number of exceptional roasteries producing small-batch blends that rival some of the world’s finest coffees. Whether he prefers a bold espresso, a smooth flat white or a leisurely plunger coffee on a Sunday morning, a bag of freshly roasted beans is a simple luxury he’ll enjoy day after day. 

Located in Andringa Street, Republique Coffee is a specialty coffee shop offering high‑quality coffee beans and brewing favourites. Next door, visit Fidders and pair it with a handcrafted mug or a stylish coffee plunger for an extra-special touch.

There’s something timeless about quality leather craftsmanship. From wallets and belts to travel bags and laptop sleeves, a well-made leather accessory is a gift that combines style and practicality.

Based and founded in Stellenbosch, Freedom of Movement, Burgundy Collective and Karoo Classics offer various leather accessories that are made with quality and character in mind. 

For the dad who can’t sit still, consider gifting an outdoor experience that gets the adrenaline flowing. Think mountain biking through vineyard trails, fly-fishing, a golf experience, or even a guided hike.

Experiential gifts create memories that last and often provide the perfect excuse to spend quality time together. 

While finding the perfect gift is always rewarding, Father’s Day is ultimately about celebrating the men who have guided and inspired us. Whether your gift is grand or simple, the thought behind it is what counts.

This year, skip the predictable and choose something local, meaningful and memorable!

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PROJEKT. OPENS DESIGN STUDIO IN STELLENBOSCH

Projekt., a new interior design studio and showroom, has opened at 5 Ryneveld Street in Stellenbosch. Offering an integrated approach to residential and commercial interiors, the studio guides projects from concept and planning through to sourcing, installation and final styling, all within one collaborative space.

Designed to streamline the creative process, Projekt. allows clients to explore materials and finishes, develop mood boards and work directly with designers under one roof. With a focus on thoughtful layouts, layered interiors and timeless materials, the studio is a fresh addition to Stellenbosch’s evolving design landscape. 

LA PETITE FERME WELCOMES CHEF RICHARD CARSTENS

La Petite Ferme has appointed acclaimed chef Richard Carstens as its new head chef. Richard brings a wealth of fine dining experience and a signature modern French style that is rooted in seasonal, locally sourced ingredients. He joins from Arkeste, where he earned three stars at the 2023 Eat Out Woolworths Restaurant Awards, following an award-winning tenure at Tokara Restaurant.

Set above the Franschhoek Valley, La Petite Ferme is one of the Winelands’ most established destinations, known for its blend of hospitality, wine and country cuisine. Carstens’ arrival signals an exciting new chapter, with his first menu set to showcase a refined, ingredient-driven approach, paired with the estate’s wines.

A LANDMARK BOTANICAL ART COLLECTION LAUNCHES

The Stellenbosch University Botanical Garden launched its first permanent art collection, the James & Shirley Sherwood Botanical Art Collection, in May 2026. Housed in the garden’s historic office building, the collection brings together works by leading and emerging South African botanical artists, with a particular focus on rare and threatened species.

Blending art, science and conservation, the initiative aims to deepen public appreciation for the Cape’s rich botanical heritage while raising awareness of the urgent need for preservation.

Developed from the garden’s annual botanical art exhibitions, the collection is closely tied to its conservation work, which includes more than 200 plant species at risk of extinction. Many of these are seldom seen in the wild or lie dormant for parts of the year, making the artworks a lasting record of their form and seasonal beauty. The project also supports the next generation of botanical artists through mentorship and access to rare plant collections.

FJÄLLRÄVEN OPENS IN THE WINELANDS

Swedish outdoor brand Fjällräven has opened its doors in the Winelands, bringing its signature blend of Scandinavian design, durability and sustainability to the region. Best known for its Kånken backpacks and hard-wearing G-1000 jackets, the brand offers a curated range of apparel and gear designed for both outdoor adventure and everyday living.

Rooted in functionality and timeless design, Fjällräven’s collections are made with longevity in mind and are equally suited to tough mountain trails and simple weekend escapes. The new store, located at the Winelands Square shopping centre in Paarl, introduces the brand’s understated aesthetic and practical approach to outdoor living to the Winelands.

The post Winter News & Reviews: Part 1 appeared first on Stellenbosch Visio.

Something comforting

There’s something universally comforting about a beautiful throw or blanket, especially as the seasons shift. At Babylonstoren, you’ll find timeless textiles that feel both luxurious and lived-in. Think natural textures, earthy tones and pieces that turn any couch or reading nook into a quiet sanctuary. A gift that says: “Rest, you deserve it.”

Something sparkling

Jewellery is never just jewellery; it’s memory, meaning and a daily reminder of appreciation. At Van Deijl Jewellers, explore a thoughtfully curated collection of timeless diamond classics and exclusive gemstone creations. With each piece chosen to reflect refined elegance and individuality, you can find something that captures her essence. Because she is truly one of a kind.

Something fresh

Fresh flowers never fail, but pairing them with a thoughtful gift makes them feel even more special. Milieu creates floral arrangements and gift pairings that feel considered rather than conventional. It’s the kind of gift that transforms a Sunday morning into something memorable.

Something creative

Sometimes the best gift isn’t an object, but an experience. Rita Trafford offers woven art workshops that invite creativity, slowness and connection. A beautiful way to gift your mom time and something she’s made with her own hands. Learning to weave with Rita is an opportunity to create pieces of wearable art while entering a meditative state of mind in the tranquil surroundings of De Trafford Wines.

Something decorative

For the mom who is always rearranging, styling and making a house feel like home, Fidders offers decor pieces that are full of personality. Think statement objects and charming details that instantly refresh a room.

Something quiet

For the quiet moments, the coffee breaks and the early mornings, Stellenbosch Books is a treasure trove of stories waiting to be discovered. Whether she loves fiction, memoirs or something inspiring, a carefully chosen book is a gift that lingers long after Mother’s Day. 

Something stylish

For the mom whose style feels effortless but intentional, Lara Louise Designs brings together clothing and bags that are practical, beautiful and easy to love. Pieces that move between everyday life and special occasions without trying too hard.

To Dine For

Oude Werf in the historic heart of town offers a special menu this Sunday. Celebrate Mother’s Day with a relaxed afternoon of plated starters, buffet mains, something sweet and live music by Kruger & Tutu. Read more

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IT SEEMS ONLY FITTING that, just as the culverts and fields of the Winelands were bursting into life with a flush of early-summer lilies, chef Peter Tempelhoff and his team were putting the finishing touches to one of the most exciting new restaurants to open in the Cape in recent months. Set in the werf building on the Boschendal estate, the arrival of Arum marks a welcome rejuvenation of this historic space on an estate that is alive with new energy.

“The werf is such an emblematic building on one of the Cape’s oldest farms and in such a beautiful location,” says Peter. “So when the opportunity came onto our radar, we knew we had to take it.”

Perhaps more importantly, the arrival of Arum has infused the building – once Boschendal’s wine cellar – with a new sense of cohesion. In recent years, as successive chefs and restaurant concepts have waxed and waned, the werf has been divided into restaurants, retail outlets and wine-tasting venues.

“With Arum we wanted to bring the space back together again. But because of the size of the building and its heritage status, we had to treat it like an art gallery,” Peter explains.

It was a brief beautifully executed by Rotem Shachar and Megan Bond of MR. Design Studio, working alongside architect Jacques Mouton and in collaboration with Tristan du Plessis.

Step inside and your eye immediately goes to a striking vine installation. Created by Charles Haupt of Bronze Age Studio, it subtly frames the private dining area set beneath a contemporary echo of the growing tunnels at Boschendal.

Continue through into the Heritage Room, where a glass-walled fireplace clad in a ceramic ‘cabbage’ – you’ll have to use some imagination here – separates this cosy dining space from the Garden Room. In this space there’s little need for distraction, thanks to glorious views across the Werf Food Garden, where paths meander between beds heavy with the flush of summer growth. Don’t be surprised to see chefs wandering out from the kitchen, with prep bowls in hand, to harvest fresh greens for service.

While the Garden Room allows the view to take centre stage, the redesign has introduced a few subtle improvements. Hand-crafted wooden furniture aligns with the contemporary farm aesthetic, while wooden acoustic ceiling panels and new floor tiles add warmth, texture and a sense of tranquillity to the space that once felt a little stark and sterile.

But the highlight is still to come. Run your fingers along the leather-bound handrail that leads you into the ‘animal’ section of the restaurant. Vegetarians, look away now, for here the centrepiece is a towering dry-ageing cabinet, with hefty sides of prime rib on display for diners to admire.

Look left and you’ll see Duroc pork from Boschendal’s pastures ageing for up to three weeks to improve texture. To the right, free-range ducks from the farm hang for up to 14 days. On the surrounding shelves, jars of pickles and fermented goods mean that any surplus fresh produce doesn’t go to waste.

“We’re using everything we can from the garden. It’s central to everything we do; the menu is designed around it,” says Peter.

Below the ageing space, the Arum bar pays homage to the Boschendal herds. The stark-white counter – an eye-catching centrepiece by artist Driaan Claassen – is framed by leather-clad banquettes and on the wall hang oil-on-canvas portraits of a stately Angus and a portly Duroc by Jaco van Schalkwyk.

It’s a subtle yet memorable nod to the way in which the fields and pastures of Boschendal inform the menu at Arum

Whereas Peter was involved in the conception of the restaurant’s space, day-to-day responsibility for its offerings lies with executive chef Travis Finch, who brings both local sensibility and global experience to the role.

After cutting his teeth alongside Peter at The Greenhouse at The Cellars-Hohenort, Travis went on to cook at The Connaught in London and Melbourne’s acclaimed Vue de Monde, before spending years as a private chef aboard luxury yachts.

“But when Peter gave me a call and explained the idea for Arum, it definitely piqued my interest,” says Travis. “The Black Angus, the Duroc pigs, the vegetable gardens. I fell in love with the concept and what we were going to try to achieve here.” He packed his bags in London and flew home.

For Travis, the soul of Arum lies beyond the restaurant, in the bountiful fields of Boschendal. “We want that sense of abundance to be reflected on the menu,” he says. “We are a farm-to-fire restaurant, so we’re trying to use as much as possible from the farm. It’s a process, it takes time, but already we’ve moved forward in leaps and bounds.”

While both starters and main dishes – including the signature cuts of beef – are primarily meat-focused, “there’s an abundance of vegetables on the menu,” remarks Travis. “I want the sides and snacks to really concentrate on the fresh produce coming out of the garden.”

A standout here is the tomato dish, available as a ‘snack’ plate, which is beguiling in its bold simplicity: garden tomatoes, salsa verde and pickled jalapeño coming together effortlessly. Served with excellent focaccia, it’s a fine introduction to what is to come.

Delving further into the menu, starters and mains vary in provenance and inspiration. Cape octopus is superb, here with crispy guanciale, smoked corn and brown butter. Beef tartare features Black Angus from the farm, while the hot-smoked Lourensford trout arrives with kohlrabi and chirizu sauce.

Vegetarian diners will be charmed by the plate of ricotta gnudi, elevated by the charred Romanesco and burnt leeks, but beef aficionados need look no further than the selection of cuts from the ageing fridge. And here’s my advice: don’t go for your usual choice. While the 21-day fillet won’t disappoint, the more interesting option is in the niche cuts specially sourced from older animals. Think bone-in sirloin that’s been hanging for over a month or a prime rib that’s been maturing for two. “Younger animals are tender, but they don’t have the layers of flavour that you get with older animals,” explains Travis. “The cow has a story to tell and that comes through in the meat. You have to be patient in the way that you dry age the meat, because you’re dancing the line between tenderness and flavour.”

And to drink?

Although Arum offers a good selection of Boschendal wines – by the bottle and the glass – it’s the bespoke series of Arum wines that I found most interesting. From a selection of 40 cultivars, acclaimed sommelier – and beverage director of the Fyn Group – Jennifer Hugé narrowed it down to just five uncommon cultivars that are offered exclusively at Arum. A standout is the Sémillon, sourced from the La Colline vineyard in the Franschhoek Valley. The unoaked Cinsault made perfect sense for the warm days in the valley – “It has brightness and purity of fruit,” says Jennifer – while the Mourvèdre from old bush vines is the perfect foil for the meat-forward menu.

Jennifer also entertains wine-lovers with a rare bottling of Alicante Bouschet. “Alicante Bouschet is a crossing of Petit Bouschet and Grenache. Petit Bouschet can be quite big and voluptuous, while Grenache brings brightness and femininity, which I really enjoy,” she says. “It’s a big wine, but still very easy to drink, with a lot of complexity.” Complex yet approachable. Bold in vision but unpretentious in execution. Arum is a restaurant that draws deeply from the fields of Boschendal and the talent behind the pass to create a restaurant that is both globally inspired and firmly rooted in the Winelands. V

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The gallery presents a curated programme of mixed media, sculpture, painting, photography and culinary installations from both South Africa and Denmark. Its opening exhibition features a solo show by Danish sculptor Josefine Winding, whose work explores themes of heritage and place through her exhibition Roots.

Alongside the gallery, the Petit Pantry Farm Stall offers freshly-baked bread and pastries, farm-grown produce and coffee, complemented by a selection of Scandinavian interior pieces personally sourced by Lonnie. Together, the spaces invite visitors to slow down, engage with art and experience the beauty of farm life in the Winelands.

Villa Verde positions itself as a cultural meeting point, blending Nordic contemporary design with Cape heritage and adding a fresh creative layer to the region’s growing art and lifestyle landscape.

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