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van die enjins gestroop kan word, as daar nie vinnig 'n veilige stoorplek gevind word nie. Onder die enjins is die wêreldbekende Rooiduiwel, wat gereeld toeriste op landwye toere geneem het. Ander bekende enjins wat hier staan, is Milly, 'n 15A-enjin wat uit 1921 dateer, en Big Berta, 'n 16D-enjin uit 1925. Groepe buitelanders het gereeld stoomtoere bespreek, 'n inkomste van tot R1,5 miljoen rand per keer. Die laaste toer was in Augustus Namibië toe. Pogings van Spier Treine om een van die lokomotiewe te bekom, het geen vrugte afgewerp nie. Geluk by die ongeluk is dat nie veel personeel geraak word nie, aangesien kokke, drywers en hulppersoneel onder kontrak gewerf is vir elke toer. Van die personeel by Daljosafat skuif na ander kantore van Spoornet. Twee van die mense wat wel in die slag bly is, Robin Vice en George Norval, albei met uitgebreide kennis van stoomenjins. Vice tree af ná 34 jaar in Spoornet se diens, terwyl Norval pakket neem met 33 jaar diens. Die bekende Tjoe-tjoe trein op George is nou die enigste stoomenjin in die land wat nog gebruik sal word. * The vintage steam engines housed at Dal Josaphat are to be moth-balled. |
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NEDERBURG has won the prestigious "Best Of" International Wine Tourism Award for Cape Town as its leading example of wine tourism at the convention of the Great Wine Capitals Network held recently in Melbourne, Australia. Wineries from each network city are nominated for an award in one of eight categories. An overall winner for every city is also named. A total of four Cape Town wineries were announced as winners in the awards. Nederburg Wines was judged the standout of four South African wineries to win its category and was presented the award by the Victorian Minister for Tourism, John Pandazopoulos MP. The Great Wine Capitals Global Network was established in 1999 and embraces Bilbao-Rioja, Bordeaux, Cape Town, Florence, Melbourne, San Francisco-Napa Valley and Porto. The cities work together to encourage international winery tourism, as well as economic, academic and cultural exchanges between these famous capitals of wine. The network provides the support within the greater international community, for cities as learning organisations to ensure that the wine industry is a catalyst for economic growth and development. The Executive Mayor of the Cape Winelands District Municipality, Clarence Johnson, who, on behalf of the Mayor of Cape Town, led the South African delegation in Australia commented: "The Cape Town Cape Winelands region received great recog-nition when the award was given to Nederburg to celebrate the wine estate as international winner in the special Winery Tourism category." "I believe that the visit to Melbourne brought real value to the local wine industry, as we are increasingly recognised as a player in the global wine network. Nederburg was thus judged the leading wine tourism destination for the Cape Town area, based on the award criteria.Nelson's Creek wine estate was nominated for best meetings and business tourism in the Cape area. Nederburg has entered into an exclusive arrangement with renowned specialist Katinka van Niekerk, adviser to many of South Africa's most celebrated chefs, to present the Incredible Journey of Tastes to visitors to the Nederburg winery. The relaxed and very informal presentation, which takes the form of a three-course lunch, turns standard wining and dining conventions upside down. Van Niekerk uses a simple but effective technique of show-and-taste in matching a line-up of six wines with a selection of dishes. Participants decide on the spot what works, what does not and why, in a fascinating deconstruction of flavours. The purpose is to gain first-hand experience of how best to partner wines with food by matching flavours, body and texture, and by using the five taste sensations as a guide. These are sweet, sour, salt and bitter, as well as umami, the Japanese term that literally means the essence of deliciousness and is used to describe flavours with a heightened tastiness or savoury quality, such as soy sauce and some other seasonings, particular cheeses like Parmesan, fresh tomato juice, tuna, nori (seaweed), biltong and some mushrooms. "We have tried to knock the stuffiness out of wine and wine and food pairing and show that to enjoy both to maximum effect, you don't have to necessarily follow hoary old rules like white wine with white meat. The idea is to achieve an ideal balance between the wine and food. Offered daily, the presentations, which change regularly to incorporate new foods and wines, are designed for people who love to entertain or eat out. It provides and entertaining alternative for tourists visiting the winery. |
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