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Capetonian Son Back to Challenge Norms FREE YOUR FREE GUIDE TO YOUR FREE TIME ÷ 10 November - 16 November 2017 ÷ Issue 694 Classical music YouTuber in Mother City – page 5 Funnyman helms “disastrous” play – page 5 - Page 2 Capetonian son back to With summer here the Boland beckons – page 8 challenge norms Follow us online: @48hrsincapetown • www.facebook.com/next48hours • www.48hours.co.za Follow #capetownsummer online for all the hottest happenings in the Mother City. FRANSCHHOEK & STELLENBOSCH The best way to see the Winelands, with 2 hours at leisure to explore the historic town of Franschhoek The BEST way to see Cape Town and Table Mountain! and a scenic drive through Stellenbosch. CAPE POINT & All Day - Every Day! WINELANDS Direct access to Table Mountain COMBO City Tour, Mini Peninsula, Downtown, & PENGUINS Available Wine and Sunset Bus Complete your visit to Cape Town by joining us on Walking Tours of City and Bo-Kaap this live guided (in English) tour to Cape Point, Unique Hop On - Hop Off township tours Cape of Good Hope with a stop at Boulders Beach to view the penguins. Harbour and Canal Cruises VISIT OUR WEBSITE TODAY - TICKETS DISCOUNTED ONLINE! PRE BOOKING ESSENTIAL www.citysightseeing.co.za and subject to seat availability Call Centre 0861 733 287 021 511 6000 The Next 48hOURS • Socials One of Cape Town’s favourite comedic sons to return with new show The one and only Loyiso Gola wo-time Emmy-nominated This all-round funny man burst and Comics’ Choice Award onto the scene at the tender age of winner, Loyiso Gola, is one of 17, winning the Sprite Soul Comedy South Africa’s most loved co- competition. Since then his work in Tmedians for a reason – and Capetoni- TV, radio, film and live performance ans will get to experience the comedy has earned him a spot amongst South genius again in person next month. Africa’s best and most loved comedi- Returning to his hometown with his ans. His easy going manner and like- brand-new show, ‘Unlearning’, the ability has seen him host the Metro Cape Town-born Gola challenges so- FM Music Awards, South African cietal norms in his latest comedy of- Music Awards and the South Afri- fering on stage at the Baxter Theatre, can Film and Television awards. Gola for an exclusive two-night offering recently appeared in Britain’s panel on Friday and Saturday, December 1 show ‘Mock The Week’ and several and 2. BBC radio shows. He has performed Gola will set forth in his usual man- alongside the legendary Pieter Dirk- ner of getting audiences to question Uys, and was named by the Wall everything they thought they knew Street Journal as one South Africa’s about politics, race, history and more comedy greats. - all delivered with his signature sa- Gola has just released his fourth tirical wit. Comedy DVD, ‘State of the Nation Gola, who has just returned from in South Africa’. His debut U.S. com- making his U.S. comedy TV debut on edy special, ‘Loyiso Gola Live in New the late night TV show, ‘50 Central’ - York’, was released by Vimeo Origi- produced by rapper and actor 50 Cent nals in November 2016, launching – says he is looking forward to daz- at the prestigious New York Comedy zling the Cape Town audience. Festival. “It’s a very introspective show that Gola, who heads to Durban in mid- deals with a lot of issues. It’s very per- December with the show after its run sonal, which means I draw a lot from in The Mother City, admits that his my personal life,” he says. Cape Town audiences are always a The Gugulethu-born host, co-pro- thrill to entertain on stage. “I enjoy ducer and writer of ‘Late Nite News performing in Cape Town because I with Loyiso Gola’ is no stranger to know the city so well. I dig the city’s making audiences laugh on TV and culture and vibe - from a steak gatsby on stage. Gola, who showcased ‘Un- to the taxis.” learning’ to the Edinburgh Fringe Festival audience earlier this year, says tickets can be purchased via he is currently going through “a pro- Computicket and are priced at cess of personal unlearning”, which r150 each. he gets to share with the audience. For more information, visit www. “I talk about unlearning sexism, mas- loyisogola.com. culinity and how I view myself as a black person.” The Next 48hOURS is published by EDITORIAL STAFF Editorial addrEss Editorial Contributors Rani Communications. Every effort has Managing Editor: Naushad Khan Postal: P.O. Box 830, Jenny Morris Maitland, 7404 been made to ensure the accuracy of Production Editor: Peter Tromp Rafiek Mammon the information provided. Senior Designer: Dane Torode RoxyK Actual: 12 Main Rd. The Next 48hOURS will not be held National Sales: Godfrey Lancellas Imran Khan Three Anchor Bay responsible for the views and opinions Photographer Abdurahman Khan Tel: 021 8024848 expressed by writers and contributors. [email protected] All rights reserved. 2 The Next 48hOURS www.48hours.co.za 10 November - 16 November 2017 The Next 48hOURS • What’s Hot mother city fine dining THE WERF: Hearty, unfussy fare driven by nature By Bianca Coleman enjoyment of said dishes. all manner of other interesting exper- After a carrot and passion fruit imentation and tasting and testing. here are a great many pleas- jelly delicately decorated with pine- I recommend you set aside a good ures to be experienced at apple sage and teeny tiny carrot few hours to make the most of a Boschendal, and high on the flowers as an amuse bouche, I had lunch at The Werf. Afterwards I vis- list is a meal at The Werf Res- pulled lamb belly and Parisian gnoc- ited the tasting room in the manor Ttaurant, helmed by chef Christiaan chi served with umami-packed lamb house to buy a bottle of the estate’s Campbell. broth, poured at the table. This was flagship Bordeaux blend, which I’d At its heart is the nine-hectare followed by salt-baked brisket with had with the brisket, and which is vegetable garden on the restaurant’s potato “sauce” and beef neck mar- only available at the farm. Then I doorstep, which has a significant in- malade. This is a sticky, meaty ac- wandered down to the butchery to fluence on the menu daily, as well as companiment with some secret in- get some nice wet, fatty biltong. through the seasons. gredients – like chocolate – which Along this oak-lined avenue is also “The food has to be driven by the turn it into something you just want the deli and the bakery. And then, garden,” Campbell told me between The Werf Restaurant interior to eat with a spoon. With the roast just because it was too lovely not to, courses. “Growing your own food is a potatoes. Twice. I lay in a hammock and swayed gen- serious responsibility, and we aim to A hot smoker outside the front of tly in the dappled sunshine for a bit. use all the parts of the plants.” And and some pigs which are the begin- particular side dish needs special at- the restaurant is a fairly new feature, it’s not just the kitchen staff who ning of a pasture-reared pork project. tention; without a doubt, they are so look out for dishes coming out of boschendal is on Pniel road in harvest and forage daily; waiters are Farming is ethical and sustainable, the most delicious, best ever, incred- there. Groot drakenstein, outside Fran- also sent out to pick herbs or flowers and Campbell embraces the nose- ible, wonderful (okay, you get the At Campbell’s urging I had not schhoek. or whatever else Campbell decides is to-tail philosophy – something he’s idea) roast potatoes you could hope one, but two desserts. It was a hot the Werf restaurant is open for needed on the plate. been doing for years, long before it to encounter. I generally follow a low day so I was irresistibly drawn to lunch Wednesdays to sundays, Speaking of which, Campbell has became fashionable. carb lifestyle (not slavishly, thank the flaky puff pastry and strawberry from 12pm until 2.30pm (guests made a concerted effort to move This is why, right at the beginning goodness), but I ate the entire bowl- semi-fredo, which Campbell admit- to be seated by 2pm); and for away from overly complicated and of the meal, you are served sour- ful and have zero regrets. ted is one of his favourites. dinner Wednesdays to saturdays fussy plating and to illustrate the dough bread with tallow margarine. Sitting on the veranda overlook- It was simply perfect for the mood from 6pm till to 9pm (guests to simplicity of the dishes with fewer Don’t panic – this is margarine the ing a small part of the magical veg- and the weather. With no intention be seated by 8.30pm). components in focused portions. way our grandparents knew it, before gie garden – around which you are of having more than a bite, I had the reservations are essential. In addition to the garden, it became all horrible and synthetic. invited to stroll, I was served by Eric roasted white chocolate ice cream to book at the Werf, call 021 870 Boschendal has a large herd of Black Tallow is the rendered fat of beef, Ndlovu. His intimate knowledge of sandwich as well. I finished it all. 4206; or send an email to werf@ Angus cattle (served in the restau- and occurs in various guises on the the menu and his recommendations Still no regrets.
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