My version Crustless Quiche, salmon, broccoli and a crunchy salad

The other day I entered a competition on Instagram through one of our local foodies, Sarah Graham, and I won! Sarah asked what our favorite ingredient to take on a safari would be and my answer was "lemons" they tenderise, flavour, add freshness, can be used as a marinade and a decoration for the table. My prize was 3 of Sarah's books all signed, her books are filled with quick and easy recipes, just what I needed on this off day with limited stock in the kitchen.

I decided to try the Crustless spinach and trout quiche which is gluten and wheat free due to having no crust but I also made it dairy free and changed the filling slightly to suit what I had at home, the name of the book I chose first " Home".

My version Crustless Quiche with salmon, broccoli and a crunchy salad

Makes 4

1/4 head of broccoli, roughly chopped and rinsed

1 tin salmon flaked, drained of its brine

few sprigs celery leaves chopped

15ml lemon juice

salt and pepper

sprinkle of paprika

Custard:

3 eggs

200ml - 220ml almond milk, unsweetened

pinch of salt

Salad:

2 small tomatoes, cubed

piece of cucumber, cubed

fresh soft herbs (dill, parsley, coriander)

20ml extra virgin olive oil

5ml apple cider vinegar

Heat the oven to 180 degrees Celsius.

filling: microwave the broccoli for 2 minutes covered in a bowl.

mix with the other ingredients. spay 4 holes of a muffin tin and share the mix between the hollows.

Custard: mix together and pour over the filling, bake for 20-25 minutes

Salad: mix together and season.

Pictures and recipe copyright by Tamsyn Wells

Green Eggs and Ham

It's been a while since my last post, I have been in a triathlon / work / social whirlwind having finished Ironman 70.3 Durban Yay yay... and the race nerves are over... until the next one.. I can get back into some blogging.

Lately I have been struggling with breakfast, every morning hungry from training and the night time fast, ready for something delicious but trying to cut out sugar, bread and always dairy doesn't leave many options and end up not being very filling. I made this dish the other day and it was delicious, may be made with dairy or lactose free and on toast if you like.

Green Eggs and Ham

Serves 2

4 slices Gypsy ham ( full round slice, not too thick)

4 eggs

4tbsp soya milk or any other milk, almond, rice, oat..

20ml pesto princess lactose free pesto

20ml napolitana sauce (or a tomato chutney or relish)

1 leaf of spinach, chiffonade finely.

salt and pepper

spray and cook

Method:

Heat your oven to about 170 degrees Celsius.

Spray 4 dariole molds or muffin cups with spray and cook.

Lay one piece of ham in each cup, place a bit of spinach and the tomato relish in the bottom.

Crack an egg in each cup, teaspoon of pesto and a bit of salt and pepper, pour over the milk.

Bake for about 6-8 minutes unless you want well done eggs then it will be about 10 minutes.

Serve with toast or a gluten free bread, may be eaten as a lunch with a salad.

Recipe and pictures copyright by Tamsyn Wells

Chickpea and Coconut Rusks

I designed this recipe since a friend of mine brought great tasting Chickpea rusks with on our Knysna Marathon holiday recently but they were so hard they had to soak in our coffee before we could eat them. Having a bit of chickpea flour at home I decided to test out a recipe of my own and they came out great!

I added a spoon of raw honey but I am sure they would work just as well without it if you want a sugar free version. The bought version had ginger in it which was a tasty addition but I did not have any at home but feel free to add any flavouring you prefer, lemon zest, chocolate chips, nuts, seeds, spices...

Chickpea and Coconut Rusks

Makes 8

1 cup chickpea flour

1 tbsp coconut oil

1/2 tin chickpeas, drained and rinsed

10 pipped dates

1 ml salt

2ml bicarb

1 tbsp raw honey

1/2 cup desiccated coconut

1tbsp sunflower seeds

1 ml caraway seeds

2ml cinnamon ground

2tbsp water

Place all ingredients in a blender and blend for a few minutes until the dates are roughly chopped up.

Spray and cook an oven proof dish. Place the rusk mixture in the dish and pat it out until 2cm thick (it does not need to fill the base of the dish) Bake on 200 degrees Celsius for 20 minutes.

Remove from the oven, tip onto a board and gently break into chunks. Place back in the oven on 100 degrees Celsius for 1,5 hours then leave in the oven until cool. Keep in an airtight container.

Enjoy with coffee or tea.

Recipe and pictures copyright by Tamsyn Wells

Ultimate seed mix bread

Quick and easy to make, I sliced it up and wrapped the slices individually in cling wrap and toasted as needed.

7 eggs
1 Tbsp coconut oil
2 Tbsp balsamic vinegar
8 Tbsp ground ultimate seed mix
1 Tbsp potato flour/ coconut flour
1 tsp baking soda
1 tsp baking powder
2ml oregano
pinch of salt

Place all ingredients into a liquidiser and blits for a minute, place in a 15x15 cm square deep dish, lined the bottom with greaseproof paper.
Pour the bread mix in the tin and bake on 170 degrees Celsius for 35 minutes

Recipe and picture copyright by Tamsyn Wells

Ultimate seed mix recipes continued

I was worried when I bought the packet of these seeds thinking how long it will take me to eat all these, I now find I put it in almost everything. Since cutting most bread from my diet, I like that the seeds are still adding the necessary fibre and it adds a nutty flavour to my food plus I am finding new uses for them!

Ultimate Porridge
Makes 1 bowl

2 tbsp blended ultimate seed mix (to a dust) (or equal parts pumpkin seed, sunflower seed and flaxseed)
130ml coconut milk
piece of vanilla pod
5ml raw honey
fresh and dried fruit of your choice (I used fig, dry cranberry, sliced banana and fresh berries)
toasted almonds
toasted coconut flakes

Cook the blended seeds with the coconut milk, dash of water and vanilla pod for 10 minutes.
Add the other ingredients and eat as a hot porridge.

Ultimate Hummus
Makes 350ml

1 tin (400g) chickpeas, rinsed

1/2 garlic clove

2 tbsp tahini paste

2 tbsp ultimate seed mix blended to a dust

80ml extra virgin olive oil

30ml water

10ml lemon juice

salt and pepper

pinch of chilli powder

pinch of smoked paprika

Place all ingredients into a liquidiser and blend until smooth, add a little more water or oil if its too thick to blend, adjust the seasoning.

Eat with anything, my favorite is brown rice crackers.

Ultimate souffle'

Makes 1 

3 tbsp blended ultimate seed mix

130ml coconut milk

35ml honey

1 egg

Cinnamon

Cook the coconut milk, honey and seed mix until thickened. 

Separate the eggs and add the yolk to the cooked seed mix off the heat.

Whip the egg white until thick and fluffy, fold into the seed mix.

Grease a ramekin with coconut oil. Place the mix in the dish.

Bake on 190 degrees Celsius for 10-12 minutes. Dust with cinnamon.

Ultimate Omelet's

makes 2 small or 1 bigger

130ml coconut milk

30ml ultimate seed mix blended

30 ml coconut flour

15ml psyllium husk

2 eggs

pinch of salt

1 small banana mashed with a fork

3ml baking powder

coconut oil

Mix all ingredients except the coconut oil and allow to stand for 5 minutes to thicken slightly.

Spray and cook a non stick pan and place a little coconut oil in. Once the pan is hot pout the omelet mix in and cook until golden, place under a grill and grill the top until it is set.

Place on your plate and fill with fillings of your choice, I used peanut butter, banana and fig, drizzled with raw honey.

Recipes and pictures Copyright by Tamsyn Wells

Ultimate Seed Mix Cracker

Flaxseed contain Omega 3 and fibre, sunflower seeds contain folate, selenium, vitamin E and copper, Pumpkin seeds have antioxidants, Omega 3 and zinc and sesame seeds, calcium, magnesium, zinc, fibre, iron and B1. Basically everything you take in a multi vitamin is found in this ultimate seed mix and its really tasty too.

This is the second recipe in my Ultimate collection, the seed cracker is not really a new thing at all, I just really needed a toast substitute for the mornings and designed this recipe, I like that it has the added carrot and baby marrow making it a little less dry and even more nutritious.

The Ultimate cracker

Makes 4 large toast size pieces or 8 small

100ml ultimate seed mix, blended to a dust

100ml flaxseed

100ml sunflower seed

100ml pumpkin seed

1 small finely grated baby marrow

1/2 small finely grated carrot

2tbsp tahini paste

10ml psyllium husk

2ml cajun spice

1 ml onion powder

pinch of salt

Mix all together , spray and cook a 20cm by 15cm pan or line with greaseproof paper.

Press the cracker mix into the tin and bake on 180 degrees Celsius for 15 - 20 minutes.

Top with any sandwich topping.

Recipe and pictures copyright by Tamsyn Wells

Dim Sum Broth

This recipe is just added to my collection of quick broths and of course goes really well with my favorite Dim Sum!

Dim Sum Broth
serves 4

1/2 onion sliced
1 tbsp ginger, julienne
2 tsp sesame oil
30ml sake
30ml sherry
60ml soy sauce
2 cups water
4 cups chicken stock
2 tsp palm sugar
squeeze of lemon

Fry the onion and ginger in the sesame oil.
add the other ingredients and bring to the boil, adjust seasoning.
Steam the dim sum and serve in the broth with fresh coriander.

Add chilli if you want a bit of spice.

Recipe and picture copyright by Tamsyn Wells

Carrot Muffins with a crunchy almond topping

The pastry kitchen at the hotel where I work makes this muffin, it's my occasional treat when I need a boost so I decided to make them for my 90k cycle the other day just changing the recipe by adding the topping and removing some sugar. They are loaded with carrot of course, a vegetable high in carbs and oil for energy.
They held together well and would work great with a cream cheese frosting as a cupcake.

Carrot Muffins with crunchy almond topping
Makes 10 - 12

180g flour
1/2 tsp bicarb
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
180g light brown sugar
140g canola oil
1/2 vanilla pod
80g eggs (2)
220g grated carrot, grate on the fine side

Mix the dry ingredients, flour, bicarb, baking powder, cinnamon, and salt.
Mix the wet ingredients, sugar, canola oil, vanilla pod seeds, and eggs.
Mix the wet ingredients in a cake mixer, add the dry ingredients then lastly add the carrot, mix until smooth.
Place in muffin cups in a muffin tray, top with topping and bake on 190 degrees Celsius for 20 - 30 minutes or when bouncy to touch.

Topping:
3 tbsp light brown sugar
3 tbsp flaked almonds crushed
1 tbsp butter

mix with your fingers to a crumble, place on top of each muffin.

Recipe and picture copyright by Tamsyn Wells

Izakaya Matsuri

I really can't take credit for finding this little Japanese gem, luckily invited by somebody who knows me very well, especially to know this is my kind of place.
As much as I would love to keep it a secret, it really deserves a mention on my blog!
Interestingly, while researching I came across the meaning of an Izakaya, is a fun vibey place found all over Japan, catering to locals, friendly and social specialising in beers and small Japanese tapas style dishes which pairs with the beers. Pretty much sums up the place.

Reminding me of my travels, sourcing hidden restaurants, this one is found down a little side alley off Green Point main road, decorated with beautiful lights almost like a festival creating a great ambiance. The chef / Owner is in full view behind the bar, the ex Head Chef of the well known Tank Restaurant.

There is a board of daily specials as well as a selection of artisan beers and sake, don't miss the Bento box specials for lunch daily.

We opted for the starter platter of 5 tasting dishes to share, Edamame beans, seared tuna, calamari, Yakitori and tempura chicken, everything was delicious.

I had my usual sushi craving so I opted for my favorite tempura prawn roll and because I was already getting full, the Rock&Roll, no rice, both were really well made and crispy, a variety of dipping sauces and a good size to eat in one mouthful. My friend had his favorite the Agedashi Tofu, a fried tofu in a soy broth and a salmon and avocado salad, washed down with Saporo beer and some warm Sake made for a delectable meal. I will go back for sure!

Izakaya Matsuri

Shop 6

The Rockwell,

32 Prestwich street.

Green Point, Cape Town

021-4214520

Apple, banana and peanut butter Muffins

It is just a few weeks until I do my 70.3 Ironman race, we have been training for a year now and I am excited to have the big day arrive. For the last few months we have been testing training fuels to take along on our 4 hour long rides. This weekend I made these muffins, apples add a bit of carbohydrate, egg for protein, banana for potassium, almonds for fat and energy, coconut for energy and electrolytes and finally peanut butter for protein, they definitely kept me going on this long training session.
This recipe may be made dairy free if you omit the butter in the topping and replace with coconut oil.

Apple, banana and peanut butter Muffins
makes 18

Topping:
2 tbsp butter or coconut oil if you are dairy intolerant
2/3 cup brown sugar
1/2 tsp cinnamon
1/2 cup crushed almonds
125ml peanut butter

Mix together.

Muffin:
1/2 cup sunflower oil
1 1/3 cup brown sugar
1 orange zested, just keep the zest
1 egg
1 cup coconut milk or buttermilk
2 1/2 cups flour
1/4 tsp salt
2 1/2 tsp Baking Powder
1/2 tsp Baking soda
1 3/4 cups fruit, I used a grated green apple and a mashed banana

Put the oven on 200 degrees Celsius.
Line a muffin tray with cupcake cups.
Mix the dry ingredients, flour, salt, baking powder, baking soda.
In another bowl mix the wet ingredients, oil, brown sugar, zest, egg, coconut milk, fruit.
Mix the two together, wet and dry.
Spoon into the muffin cups, place a dollop of the topping on each muffin and bake for 15 minutes on 200 then turn it down to 170 degrees Celsius for 8 minutes. They ready when spongy and bounce back on top.
They freeze well.

Recipe and picture copyright by Tamsyn Wells

Black Tonics

My new favorite summer drink is a Black Tonic or Cafe' Tonic, basically a mix of tonic water and espresso.

This new trendy drink is appearing on menu's in New York, Berlin and Tokyo, possibly sounds a bit weird but I figured I would try it, the slight bitter tonic flavour is totally complemented by the similar bitterness from the coffee.

I used one tin of Schweppes Tonic water and a Caffeluxe coffee pod, the trending cities mentioned above however say they get the highest quality tonic and coffee for the best result so my next one will be with another brand but the Schweppes one is a good start.

This drink must be poured carefully otherwise you end up with a bubbly mess. I placed the tonic in a glass with some ice. Brew your shot (I used a single shot) of espresso, tip your glass and pour it slowly over the tonic. The drink should separate creating a foamy top similar to a Cappuccino.
After your first one you will be hooked :)

Pot Luck club and Gallery Sunday Brunch

I have posted about Pot Luck club before and it remains my favorite tapas restaurant by far, this post however is about their Sunday brunch which I tried for my birthday recently with my chef friends, sharing food with them is always my favorite.

The meal costs R350 for the menu in the picture but I suggest you add the bottomless bubbly and the bloody mary bar for an extra R150,  the constant flow of Graham Beck and bloody mary's with every topping possible from caviar to pickled onions and chorizo sausage definitely adds to the festive sharing feel of the brunch.

The food begins to arrive perfectly paced and beautifully presented with our waitress explaining each dish and also accommodating food allergies where need be.

Endless tapas keep arriving giving us a taste of food from different countries and using all different cooking methods, flavour combinations and textures from classic french to korean, a real treat.

Besides the food and service the venue is spectacular with a full surrounding view of Cape Town and Table mountain, main course arrives just before everybody is drunk on bubbles and finally dessert was a fun popcorn milkshake and churros, most delicious milkshake ever topped with honeycomb coated popcorn.

I cant wait to go again, sit on the top of Cape Town being wined and dined by Luke Dale Roberts and his team. Great birthday treat. Brunch is from 11am - 2pm and you must book.

Pot Luck Club and Gallery

021- 4470804

Pictures and review copyright by Tamsyn Wells

Pea, Bacon and Yolk Ravioli with B-well oil pesto

A friend of mine joked saying what am I going to say about an oil in a post, well chefs love any new product and this was a gift from B-well, it is a new range of oils endorsed by CANSA and the Heart and stroke foundation. I can by no means guarantee its health benefits but what I do know is that you should not fry pure extra virgin olive oil and I myself cook with a blend daily.

This oil has a very high ratio of olive oil in the blend and uses best quality olives and canola seeds, adding the other oils raises the smoke point of the oil allowing for use while frying and with a high enough olive ratio it can be drizzled on salads and used in marinades too.

They running a competition on their website and Facebook page where you can upload a recipe using the product with great prizes to win. Below is my B-well recipe.

Pea, Bacon and Yolk Ravioli with B-well oil pesto

serves 2

I chose this recipe as it uses the oil raw and cooked and as a flavour agent in the pesto, it did a great job, the bottle is made with an easy pour top and the olive taste was not too overpowering. I have also had a ravioli craving for ages now so today was a good time to try the oil and cure my craving. Enjoy my dish with a nice woody Chardonnay on this wintry day.

Pasta dough

Serves 2

200g 00flour or cake flour

2 eggs

pinch of salt

1 tsp B-well Extra Virgin Olive and Canola oil

Place the flour in a bowl, mix in the salt, make a well in the centre, add the eggs and the oil.

Mix together starting in the centre until combined, knead until smooth only adding flour if necessary.

Cover and allow to rest while the filling is being made.

Once rested , roll out using a pasta machine going from the thickest setting to the second last setting.

lay on a floured surface.

Using the filling below, place teaspoons full along the bottom half of the pasta sheet with 2.5cm intervals in between, brush between with egg and fold the top half down over the fillings. Use your hands to gently work the air bubble out from around each mound of filling, cut square or round, rest.

I made one with an egg yolk resting in the pea puree which was delicious but optional and expensive.

Bring a pot of salted water to a simmer and blanch the ravioli for 4-5 minutes. Strain.

Serve with your choice of sauce or try my pesto below.

Pea and Parmesan filling

Serves 2

1/2 onion finely chopped

1 garlic clove chopped

10ml B-well Extra Virgin Olive and Canola oil

1.5 cups of frozen peas

2 tbsp grated Parmesan

salt and pepper

squeeze of lemon juice

1/2 packet streaky bacon

Fry the garlic and onion gently in a pan with the oil until softened.

Pour 2 cups of boiling water over the peas, when soft strain and cool with icy water to keep the green colour, strain.

Blend everything together with a hand blender and adjust seasoning. Refrigerate until ready.

Fry the pieces of bacon until crisp and use when plating.

Herb Pesto with sunflower seeds

Serves 2

1 big handful of mixed herbs, I used mainly parsley and basil with a little dill and mint

15ml sunflower seeds toasted

20ml grated Parmesan cheese

1/4 piece of garlic

35ml B-well Extra Virgin Olive and Canola oil

Salt and pepper

Squeeze of lemon

Blend with a hand blender adding the oil slowly while mixing, adjust seasoning.

To Assemble

Place on a plate, top with pesto, plain blanched peas, Parmesan shavings, crispy bacon and baby fine herbs. Drizzle with B-well Extra Virgin Olive and Canola oil.

This recipe may be made vegetarian by omitting the bacon and I would add danish feta for a salty taste.

Recipe and pictures copyright by Tamsyn Wells

The Louw's Curried Potjie

It's becoming colder and colder by the day in Cape Town and menu's have quickly become richer and heavier along with a hefty stock up on warming red wine. I have mentioned my craving for "Potjie Kos" a stew cooked in a large three footed, cast iron pot over a fire.

I am not entirely sure if there is a classic version of this dish but I think your favorite stew recipe cooked this way becomes a "Potjie" the Afrikaans word for pot.

My craving so overwhelming I basically invited myself, it was really so good I had to post the recipe on behalf of my friends the Louw's however nobody in South Africa ever knows if the potjie was good or was everybody drunk or even if the cast iron pot makes any difference, not to mention the three legs... we will just keep on making them regardless.

This one is a curried chicken pot but may be made vegetarian by replacing the chicken with butternut and eggplant, dairy free and carb free without the rice.

The Louw's Curried Potjie (aka Sannie)
serves 6

1kg chicken thigh and drumstick, skin removed
30ml cooking oil
2 onions, sliced into rings
3 cloves garlic, crushed
5 cardamom pods
1 cinnamon stick
1 bay leaf
30ml chopped ginger
1 chilli chopped
15ml mild curry powder
2ml turmeric
5ml ground coriander
1 by 410g tin whole peeled tomatoes
6 medium potatoes peeled and cut into 4
5ml salt
1 500g packet potjie vegetables or a mix of peeled baby carrots, rough cut baby marrow and baby onions
1 bunch fresh coriander
20ml lemon juice
40ml cornflour slaked with water

Make the curry paste by placing garlic, cardamom, cinnamon, bay leaf, ginger, chilli, curry powder, turmeric, ground coriander in a pestle and mortar, grind until smooth.

Allow the potjie pot to heat over the fire, add the oil and brown the chicken pieces in the pot, remove and add the onions, allow to soften.

Add the curry paste, cooking for 2 minutes then top with the chicken, tinned tomatoes, arrange the potatoes on top and lastly the vegetables. Adding salt to each layer.

Close the pot and adjust the coals to make it simmer, cook for 1.5 hours.
Check the seasoning with salt and lemon juice, add cornflour if necessary to thicken and lastly add the roughly chopped fresh coriander.

Best eaten with rice and a salsa or yoghurt raita known as sambals and Mrs Balls chutney.

Cucumber sambal
100ml chopped cucumber, seeds and skin removed
50ml desiccated coconut
100ml Bulgarian yogurt
30ml flaked almonds
15ml lemon juice
10ml chopped fresh mint
10ml chopped fresh coriander
2ml salt
grind of pepper

Mix together and serve along side the Potjie

Recipe and picture copyright by Tamsyn Wells and Julie Louw

Thai Mango and Sticky Rice

When life gives you mangoes you just have to make sticky rice to go with it, traveling through Vietnam and Thailand with my foodie friends is always the best part of my year as they introduce me to all these amazing foods, so simple but a taste memory I will never forget.

A year later I decided to recreate my own version craving the salty sweet flavour, unfortunately the Tim Noakes dieters must stay away from this dish, I may try make a quinoa version at a later date when I have finished indulging in mine.

Traditionally Thai sweet rice is used or glutinous rice, I only use Jasmine or Basmati in my house so below is my version, much lighter and a little less sticky than what you would find in Thailand but still hits the savoury sweet spot.

Suitable for vegetarians and lactose intolerant.

Mango and Sticky rice 
Serves 4

1 cup Jasmine rice

1/3 tin coconut milk (400g tin)

1tsp salt

1 tbsp light brown sugar

2 Mangoes, perfectly ripe

Coconut sauce:

2/3 tin coconut milk

3 tsp light brown sugar

about 1 tsp salt, depending on your taste

Soak the rice covered in water for 20 minutes, rinse and strain.

Measure 2 cups of liquid, include the 1/3 tin of coconut milk and water, place in a pot and bring gently to the boil with 1 tsp salt and 1 tbsp brown sugar.

Add the soaked and rinsed rice and turn the heat to its lowest simmering with a lid half on.

Stir occasionally, cook for about 8 minutes until the liquid is absorbed and the beads of rice are almost cooked. Switch off the heat, place the lid on and leave for about 6 minutes to rest.

Meanwhile make the coconut sauce, heat all ingredients in a pot but do not boil as it will split. Add the salt and sugar to your taste.

Peel the mango and slice.

Remove the rice from the pot and allow it to com down to room temperature.

Once cool serve yourself half a mango with some rice on the side topped with coconut sauce, I added sesame seeds but the traditional topping is a crispy like puffed rice topping.

Recipe and picture copyright by Tamsyn Wells

Creation Wines

I used to live in Hermanus years ago when I used to work at the Arabella Hotel, I was there for a year and never went to the Hemel-en-Aarde Valley, the wine region of Hermanus, I am however sure we had a few bottles of wine at our staff parties.

I really enjoyed visiting this farm, Creation Wines, one for it's beauty but all our wine farms are beautiful, mainly this farm does a few things different. You receive a complimentary wine tasting which takes place in an informal setting in the cellar and there are lots of wines to try from an upper range to a less expensive one called Whale Pod.

The reason I would like to mention Creation Wines is because of their wine and food pairings, my friend and I went for the canape and wine pairing, now after a rather large wine tasting already we were well on our way.

Upstairs we were seated in the restaurant which was fully booked just fyi phone beforehand, the waiter then arrives with delicious freshly baked bread and pours your first wine. A large platter is then placed on the table with assorted canapes, some are cold and later the hot ones come with the red wines, a well trained waiter explains the first wine and why they paired it with the particular canape.

You go on a journey, sampling the food and wines from the farm with an amazing story to go with each, I think there were eight. This is a fun day out but just a note you will still be hungry so go like we did after lunch time or stay and have a light meal after the tasting, the other food looked great. 

Hopefully Karla has found another amazing place to try in my old home town of Hermanus. Thanks to you and your mom for taking me in from my break in the city.

Creation Wines

028 - 2121107

Hemel-en-Aarde road, Hermanus

Pictures and article copyright by Tamsyn Wells