Eastbound & Wild

Day one of the new season of Eastbound and wild sees us depart Cape Town and the looming hustle and bustle over the festive season. Instead we seek empty wide open spaces. Choosing to surrender to the timeless rhythms of day and night, our expedition becomes a dance with the sun and stars. Embodying the spirit of wandering nomads, we choose cardinal direction over fixed destinations and head off with no rigid plans in place, we open ourselves to the spontaneity of each passing moment, and unexpected encounters, allowing the day to unfold organically. En route we hope to find some wild places to get lost in, campfires to cook over and quiet places that allow our imaginations to roam free.

As JRR Tolkien so succinctly said,

“not all those who wander are lost”

Follow along, as we find our groove travelling forgotten, lesser travelled roads branching off the famed R62 and into smaller tracks that take us down the charming Brandrivier road. Wide vistas and unspoiled isolation that offer less roadside attractions, but instead offer up 360 degree breathtaking views of raw landscapes. From here we crawl slowly over the narrow, Rooiberg pass in 4×4 and enjoy the incredible views and dramatic veld filled with Karoo scrub and fynbos to the little town of Vanwyksdorp and ultimately Calitzdorp. Without a booking we choose to roll the dice and manage to secure a last minute booking at Gamkaberg Nature Reserve, with the entire campsite at our disposal. The setting of this tranquil haven provides the perfect ending for day one

VIETNAMESE LEMONGRASS CHICKEN:

Marinade:

600g deboned and skinless chicken thighs

2 garlic cloves, minced

2 Tbsp lime juice

2 Tbsp fish sauce

2 Tbsp brown sugar

1 Tbsp Soy sauce

1 Tbsp peanut oil

1 stalk lemongrass, white part only, bruised and then sliced into chunks

Dipping Sauce (Nuoc Cham sauce)

1/4 cup fish sauce

4 Tbsp rice vinegar

3 Tbsp lime juice

2 Tbsp brown sugar or white

1/2 cup of water

2 garlic cloves, finely chopped

1 red chilli, remove the seeds if you like it less spicy and chop finely

Noodle Bowl:

200g Rice vermicelli, rehydrated in boiling water until al dente

2 carrots, peeled and julienned

1 ice berg lettuce, finely sliced

1 mediterranean cucumber, peeled and julienned

1 small bunch of spring onions, sliced

Generous handful of fresh, mint, coriander and basil

Lime wedges to squeeze over bowl

Method:

Place the marinade ingredients in a ziploc bag, mix well and massage the chicken till well coated.

Anything from 3 hours to 24 hours, the longer the better.

Make a fire and once ready, place the marinated chicken in a braai grid and cook till done and golden brown.

Once cooked and slightly cooled, slice into chunks.

Assemble the bowls, Place the noodles in the bowl, top with sliced carrots, lettuce, cucumber and spring onions.

Place the chicken on top.

Garnish generously with the fresh mint, coriander and basil and lime wedges.

Serve with generous lashings of the dipping sauce.

Enjoy!!!!

CAMP ‘HEIERLI’ SCRAMBLED EGGS WITH FRESH DILL:

6 free range eggs

Generous splash of fresh milk

salt and pepper to season

1 level tsp dried oregano

Small bunch of fresh Dill, coarsely chopped

1 knob of butter for frying

Method:

Whisk the eggs, milk, salt & pepper and dried oregano together.

Heat the pan over medium heat and add the knob of butter, once melted add the egg mix and stir slowly.

Add the chopped dill and fold into the egg mix.

Cook until creamy but not snotty and definitely not dried out.

Serve with some lightly fried vine tomatoes and nachos.