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Three hours along the highway from Annapolis and we found ourselves driving up the long drive to ‘the farm’. No Dallas movies could have prepared us for Pleasant Prospect Farm –  all that was missing was JR and his hat.

Immaculately mowed, clipped, polished and sculpted to perfection, the Farm comprises the main building, an office building, a Roman Bath building, a garage, workshop and sauna building, Guest Cottage (the Flag Cabin, containing all the Admiral’s naval memorabilia), and a small building housing a large fridge and the barbeque!

In the garage are two 1930 Ford convertibles, beautifully restored and in fine working oder. The rooms of all the buildings are finished to the highest specifications and we were quite literally, in clover.

Quite naturally with Bud and BA around, the food was nothing short of superb. On the first evening we were treated to smoked chickens and a smoked pork dish outside. This was cooked by right hand man Dan on the largest mobile barbeque you have ever seen – it has to be pulled by a tractor! On the second evening, we kicked off with caviar, bilinis and champagne to be followed by largish veal cutlets cooked on the ‘Green Egg’ – a monolithic version of a Weber.

Returning from Ulu-Lapa we stopped at a gas station near to Middelberg for a comfort break and some refreshment. Entering the parking area we spotted this taxi with its trailer piled to the sky – heading for Maputo we were told. Unfortunately after the passengers had refuelled, the taxi driver decided to take the wrong exit : problem! Too high and the substantial pile of plasticware on top fo the load slipped backwards and prevented the taxi from getting back on to the highway!

Much discussions, head scratching and repeated attempts to drive under the barrier saw the taxi eventually reverse out through the IN lane and on to the freeway.

Only in Africa, I’m afraid.

Deep in the Western sector of the Sabi Sand Reserve we found a pride of lions – three generations with a grand father, father, mother and cubs,not to mention uncles and aunts.

Pictures that simply have to be published!

It was a scene right out of the Great Gatsby. A mansion bordering one of the Chatham ponds, a wide curved driveway, a 1930s Ford convertible in the garage, a white marquee complete with flags, exotic cocktails, French champagne, a slick Boston band, and the movers and shakers of this well-heeled Cape Cod town.

The dress theme was black and white. In keeping with American tradition of eating dinner before the sun goes down, the invitation specified a 18h00 for 18h30 start and was a prized asset in the town’s social whirl.

Over 100 guests arrived in a procession fitting of the movies to be greeted in the reception area by the host and hostess Admiral Bud and Mrs BA Flanagan. The occasion? Erica’s 60th! Guests came from far and wide.

The main fare was a choice (or all) of Lobster Newburg, Veal or Roast turkey accompanied by some delicate greens. Fine wines accompanied the food.

Chatham, Cape Cod. Who needs Nantucket and Martha’s Vineyard when you have Chatham?

On our way out of the Sabi-Sand Game Reserve, we found these two zebras totally besotted with each other. Too sweet for words.

Fortunately, it appears that the Sabi-Sand does not have a real poaching problem with the rhinos and we were able to have some superb sightings.

Friendships are forged. Existing ones strengthened. There is something quite different in spending time in the bush with others – you bond in an extraordinary way as you see everyone’s reactions to the proximity of wild animals, some danger, some fun, loads of laughter, some education and plenty of relaxation.

Always a great place to eat – Marianas in Stanford. now 2oceansvibe.com is singing the praises of her atchar (available for purchase at the restaurant). The article is, self-servingly, well worth re-publishing on LSW:

Any foodie worth his/her salt will be well aware of the multi-award winning “Best Country Kitchen” in South Africa, Mariana’s – the jewel in Stanford’s crown. Stanford, for the less-informed, is 15 minutes after Hermanus. On the river.

My family are close friends with owners, Mariana and Peter. My dad gets special pies which aren’t on the menu when we’re at Mariana’s. And when they come round to my folks’ place, you can only imagine (as an accomplished cook herself) the performance my mother throws in the kitchen. It’s quite ridiculous, with much wine and invention. But given our (the boys) fortunate position of being at the receiving end of the production line, we let them maa’ carry on.

Getting more to the point, I’m quite used to these high levels of real cooking (every single thing cooked from scratch), and must be forgiven for not telling you about this earlier. You see, I ran out of my last jar of atchar Mariana gave me, and I haven’t had it for a few MONTHS. But just last week a brand new jar was dropped off for me at the Cape Royale hotel. I took it back to the Safe House and opened it for the first time today.

Oh my good Lord…

I don’t know if I’m even allowed to be telling you about this. For all I know Mariana just makes it for me and my mum. And if that is the case, then I apologise for making you excited. But if she does sell it, I strongly advise you prioritise your shit and get your hands on it with the greatest of urgency.

It goes with anything. Take for example the sandwich in the above photograph. Notice how the atchar has transformed your basic cheese sandwich, into a gastronomical orgasm.

You have never known an atchar like this. When you eat it, it feels like you’re doing something illegal.

When I eat is, I EXPECT to get arrested.

You need to get some of this stuff.

Even if you don’t like atchar, I bet you R1 000 you will love it.

That’s if they sell it.

I doubt they do.

And you certainly shouldn’t expect it to be dropped off at your front door, either.

http://www.2oceansvibe.com/2011/10/03/the-greatest-atchar-in-the-land-marianas/

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