Founded 16 years ago, the annual Bedford Country Gardens is an Eastern Cape midlands lifestyle experience that has visitors returning again and again for a dose of down-to-earth country fun. For three days, and three days more the next weekend, gardenistas and nature-loving families explore country roads, linger in lovely farm gardens and discover soul-mates. The hosts are on hand, ready to swap ideas on how to bloom where you are planted (as the saying goes), hundreds of km from the nearest garden centre.
The routes straddle mountain and grassland biomes and traverse a number of game farms. The variety of birds and trees is eye-popping. This is prime terrain for hiking, trail running and mountain biking.
Open farm gardens offer refreshments; some serve light lunches and a couple set aside spots for picnickers.
In Bedford village, there are more open gardens, The SA Rosarium, plant nurseries, lots of shopping, live music, warm hospitality and the scrumptious food the region is known for. Art, quilts, photography, funky scarecrows and floral arrangements pop up all over.
Small group walks around the old part of town are led by Bedford’s local history enthusiasts. Early morning birding excursions take visitors into the pristine mountain forest which forms Bedford’s backdrop.
The annual Schreiner Festival usually takes place in June in Cradock, where Olive Schreiner spent much of her childhood.
Regarded by many as the first South African literary superstar, Olive Schreiner’s most famous work is The Story of An African Farm. Her home where she lived as a child is now curated as The Schreiner Museum.
What a perfect excuse to indulge in warm Karoo hospitality; feast on farm food, mingle with like-minded spirits and marvel at the star-studded Karoo night sky!
The formal program is enriched by unplanned synergy and happy surprises during informal fireside chats, open microphone sessions and chance encounters with remarkable people.
Most events take place at Victoria Manor and Schreiner House, which is an easy walk from the legendary Die Tuishuise & Victoria Manor, the home-base for the Festival guests.
If you love food, people and the Karoo, come to Cradock for the annual Karoo Food and Wine Festival. The festival’s core theme is to provide festivalgoers, both local and from out of town, the opportunity to taste the traditional dishes associated with the region and, in particular, the world-renowned Karoo lamb. Do not miss out! We have over 60 stalls, food, wine, craft beer, a kid’s play area, decor, music, entertainment, workshops, fun run and so much more. Come and enjoy our local hospitality and a wide variety of food, drinks & entertainment.
Food is a very important part of any Karoo Heartland travel experience. In the Karoo, we share our treasured family recipes, celebrate Slow Food and enjoy the produce of our region around kitchen tables, surrounded by family and friends. Lamb chops, fresh produce, jams and preserves; whether gourmet or country cooking, you’ll love the way we celebrate food in the Karoo Heartland.
Mom and daughter team, Lani & Louzel, from Cradock’s own True Living Coffee Shop have been cooking up a storm on the M-Net TV Show, My Kitchen Rules – doing our Karoo Heartland in the Eastern Cape proud. Below is an example of their flavoursome cooking: a familiar favourite of malva pudding, with a modern twist.
Malva Pudding domes with salted caramel ice cream, candied ginger & salted caramel crumb
Photo: M-Net
Malva Pudding
Ingredients
2 cups sugar
30ml butter
2 eggs
30ml homemade apricot jam
500ml flour
500ml milk
30ml vinegar
15ml bicarbonate of soda
500ml cream
500ml sugar
500ml milk
15ml vanilla
45ml ginger brandy
Method
Cream sugar, butter, eggs and apricot jam. Add flour, milk, vinegar, bicarb. Spray the moulds with non stick spray and divide the malva pudding mixture between all the moulds. Bake at 180°C for 30 minutes. For sauce: Combine cream, sugar, milk, vanilla and brandy. Don’t let the sauce boil. Turn off and re-heat if required.
Salted caramel ice cream & salted caramel crumble
Ingredients
2 cups sugar, divided
7 eggs, separated
4 1/2 cups heavy cream
2 cups milk
2 vanilla pods
1t salt flakes
Method
Melt half the sugar to make the caramel. Add half the cream. Spread on a non-stick baking sheet or silpat, sprinkle with salt and let cool. When cooled, bash it in a mortar and pestle to create the crumb. In a double boiler, combine egg yolks & remaining sugar. Cook until thick ribbons form. Heat milk and remaining cream. Temper with egg mix and cook in a saucepan until thickened. Pour through a sieve twice. Cool completely. Add salted caramel and add to ice cream maker to churn Once frozen, move to freezer in the same mould shapes as you baked the malva pudding in, to get the same shape.
Candied ginger
Ingredients
2 large gunger roots, peeled and sliced thinly
1 cup sugar
1 cup water
Method
Skin the Dissolve sugar in water. Bring to boil. Add ginger. Reduce to a candy. Cool.
Plating
Place the salted caramel crumb on the plate. Prepare the malva domes by removing some of the centre of the dessert then fill it with the ice cream and place on the crumb. Top with the candied ginger. Pour over the hot sauce. SERVE IMMEDIATELY
