Jono’s breakfast at the market starts with tacos
The Kos & Wynmark can be found at the Hermanuspietersfontein Wine Cellars at the Hemel en Aarde Village closest to Onrus. The farm lies nestled in the valley between the mountainous area close to Stanford and the Atlantic Ocean. The market opens at 09h00 and with wine goes food. You enter the courtyard with stallholders at wooden tables, black boards behind them and a welcome aroma of bacon and eggs. Visitors are spoilt with a choice of local cheeses, wine by the glass, oysters, charcuterie platters, salads, pancakes, cupcakes, olives, tapenades, jaffles, vetkoek and themussel pot. There are pates, shawarmas, biltong as well as freshly squeezed carrot, beetroot, kale, broccoli, apple, pineapple and banana.
It’s open till 13h00 on every Saturday of the year come rain or shine but please note dates and times may be subject to change and you should check their website or social media pages for latest.
Contact: +27 (0)28 316-1875
Anika de Goede
072 352 8046
083 648 9250
072 750 1898
Market day in Swellendam is the last Saturday of each and every month!!! It is held Under the Oaks next to Old Gaol. There is a good selection of food from vegetarian and specialty dishes to hot dogs and pancakes. There are stalls offering freshly squeezed juices, waffles, cakes, wheat-free and sugar-free options. It is a small country food market, where all products are locally made or grown, with a good selection of organic vegetables, jams, preserves and raw cheeses. Local crafters are well represented displaying handmade toys, plants and textiles.
Voortrekstreet, Swellendam, Western
11:00 am – 2:30 pm
Local produce, crafts, plants, food, people, sun, children, chat, fun, laughter, play, relax, meet….
+27 (0)82 722 1258
Jan Rossouw +27 (0)82 751 3775
Christiane Dreismann +27 (0)76 2302918
This is a very nice light meal for a cold or rainy day. It is so deliciously light and fluffy a real comfort food.. Delicious!
“Melkkos”, which directly translates to Milkfood, is a South African classic and more particularly an Afrikaans tradition of sorts.
There are many variations of the recipe, and two main variations of the dish as far as I am aware. “Melkkos” is the one I grew up with. It is made by rubbing butter into flour which then gets cooked in milk. It produces a smooth porridge of sorts, with a few lumps here and there.
“Melksnysels” is the other variation. It is made by making a dough out of flour, egg and a little milk which then gets rolled flat and cut into strips (similar to making pasta by hand), which in turn gets cooked in milk.
Khan’s Takeaways offers visitors to the George Farmers Market a full bodied Mutton Curry which is as good as any. They also offewr a selection of tasty samosas.
In 1987 I first created these amazing candles. Now Johan Nel and I are recreating them at our Lake Brenton home in Knysna. I am dedicating them to Johan and making them in honour of the hero in everyone. You are welcome to place orders. We send them all over the world to bring Light and abundance into the lives of those they touch!
The Explorer’s Garden Route