The quaint town of McGregor situated in the Breede Valley a mere 20km’s south of Robertson lies at the foot of the spectacular, Riviersonderend mountains, in the Western Cape Province.
The town is a small well-preserved village with whitewashed walls and thatched roof cottages set amidst some of the most visually dramatic nature of this region. Combine that with some great wine estates, mountain retreats and dramatic hiking routes and you have the perfect recipe for the quintessential getaway.
The area shares the same climate as the little Karoo so expect hellishly hot summers and cold and crisp winters.
Fourteen kilometres from the town is a little piece of paradise called Klipspringer mountain hut, accessed by means of a 4×4 trail. The hut a rustic stone and thatch cottage for 2 is situated on 1000 hectare farm. Just the place to hike, mountain bike or cuddle up, next to the fire with a good book.
The views from here are breath taking as you look towards Mcgregor, Ashton and Bonnievale. For us the winter is the best time to come as the fynbos and proteas are lush and bountiful. Ericas, Leucodendrums and Restios to name a few. And if you move quietly through the mountains you might be lucky enough to find klipspringer, grysbok and duiker. The rock formations are rugged and the gorges dramatic, providing shelter and safe breeding grounds for the black eagle.
The only problem about discovering a little gem like this, is that time seems to fly and before you know it, it’s time to say goodbye and head back to the city, but not before banking all these amazing memories.
Till next time.
Smokey Aubergine Ragu recipe
Serves 4
This recipe is delicious on the day that it is made, but on the second day, the flavours seem to percolate and become more intense and complex. A recipe for the Vegans, Vegetarians and Omnivores alike.
Ingredients
3 large aubergines, stalks peeled off
60ml olive oil
2 medium size onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
2 tsp smoked chilli flakes
small bunch of thyme, chopped
1 tsp dried oregano
200ml red wine
1 can vine tomatoes or chopped tomatoes
1 small can tomato paste
salt and pepper to season
1 tsp brown sugar
1 tsp white balsamic vinegar
generous handful of torn fresh basil leaves
Serve with grated parmesan and penne noodles or gnocchi or any pasta of your choice.
Method
Cook the whole unpeeled aubergines over an open flame, turning them every now and then, the skin must char, don’t worry if it looks like it is burning, that’s exactly what you are after, this is the bit that imparts that delicious smokey flavour. If you don’t have an open flame you could achieve the same results in an oven proof dish under the griller, in the oven. This whole process will take about 30-45 minutes, once done, set the aubergines aside to cool.
Once they have cooled, either peel them with your hands or cut them in half and scoop out the flesh, with a spoon. Cut the flesh into chunks and set aside.
Heat the olive oil in a pan and add the chopped onions, fry until glassy and soft. Add the garlic and chilli flakes, stir well and fry for a further 5 minutes over the low heat.
Add the chopped thyme and dried oregano, fry for a further 2 minutes.
Turn up the heat and add the red wine, allow it to reduce by two thirds.
Lower the heat, add the canned tomatoes and tomato paste and mix well.
Cover the pan with a lid and allow the ragu to simmer for 30 minutes, taste and season with salt and pepper accordingly.
Add the aubergine chunks, brown sugar, balsamic vinegar and torn basil, stir well to combine and cook for a further 10 minutes over a low heat.
Serve with a cooked pasta of your choice and some freshly grated parmesan cheese.
Enjoy!