Grounded in nature and situated in the Cradle of Humankind, FARMHOUSE – a new regenerative travel venue – combines wabi-sabi with African design to create a unique accommodation experience.

A raw and grounded place to stay in nature, within short hiking distance of a spring where zebra and wildebeest can occasionally be seen, FARMHOUSE was first conceptualised some years ago. When Bheki Dube – who is the founder of local hotel brand Curiocity – was invited to view the property in the Cradle of Humankind, within the wider 58 project and the Nirox Foundation, he instantly recognised its potential.

Steeped in history, the location was home to a dairy farm for several decades. Then, over the past few years, it was used as a publishing house, before being redeveloped into a unique place to stay. The design team’s aim was to repurpose the existing structure while retaining its character. As a result, the building’s history is evident in the imperfections and marks of time etched into the walls – and the result is a characterful place with a unique and tranquil atmosphere.

The design of FARMHOUSE’s spaces is inspired by several principles, including wabi-sabi. In traditional Japanese aesthetics, wabi-sabi is a philosophy focused on the acceptance of imperfection. It’s about appreciating beauty that is imperfect, impermanent and incomplete.

“The design is also inspired by early and current African architecture, where we resided in concentric circles,” says Bheki. Even the FARMHOUSE branding, he explains, features “an imperfect circle” that pays “homage to how we lived in African homes. It is rooted in our heritage, right down to the soil tones that you find in this landscape.”

A stay at FARMHOUSE is an experience far removed from a conventional hotel or traditional accommodation style: visiting this place is about being aligned to wellness, wellbeing and a centred way of being. It is regenerative travel, during which guests can connect with themselves and with nature in order to truly rest and rejuvenate. In addition, wellness – identified as one of the key pillars of FARMHOUSE – is seen as being intertwined with the arts, and with agro-ecological farming too.

From its construction to the design of its interiors, FARMHOUSE was completed entirely by the in-house team, with materials sourced from local suppliers. “We developed this place during a pandemic,” says Bheki. “It gave us focus, and allowed us to work with what we have. No international product imports or exports were taking place at the time – so we looked for, and were able to find, the many hidden treasures of local suppliers. We worked with what we had access to.”

Part of the long-term 58 project is the development of ecological farming on the property. It’s still in its formative stage, with the soil currently being replenished by cover crops – but once general farming begins, the team’s vision is for the land to provide for the property’s restaurants, and for the 58 community. Following this, produce will also be made available to local farm stalls and selected distributors.

Overall, according to Bheki, the 58 team’s intention is to create a place that “nurtures relations with the physical and metaphysical environment”. There are many elements to this aim, he says, including the need to facilitate guests’ immersion in nature, art, as well as physical, mental and spiritual wellness practices from various cultures. “There is growing interest in finding ways to improve our lives that are in communion with the universe,” he says. “To escape the obsession with money, and the politics of power.To be better people, within ourselves and among others. We support these principles, every day, in whatever form they naturally come to us.”

LoLooking for more local escapes? Take a look at these dark sky stays and secluded local travel destinations.

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Andy Fenner, co-owner of Frankie Fenner, will be part of the line-up of speakers at the upcoming Spier Secret Festival on Friday 25 and Saturday 26 October.

As anyone who’s popped into the shop (which won a Loerie design award last year) on Cape Town’s Kloof Street or has visited the website would know, the ethical meat supplier’s (Andy is very clear on this, it’s not a butchery) focus is on the farmers, and how the animals were fed and treated.

“We’re ethical meat suppliers. All the beef is grass-fed, which is really important. Grain-fed commercial beef can’t compare,” Andy has said in the past. He also recently returned from attending Rene Redzepi’s MADSymposium in Copenhagen. Billed as a “grassroots celebration of flavour and good eating”, the festival prides itself on being an open and collaborative forum, casually discussing all things food related with some of the biggest names in the industry.

So come Friday 25 October at the Spier Secret Festival, Andy will deliver his Meat Mandate: “I still don’t see myself as an expert, but I have learnt loads over the past few years and I learn a bit more every single day. I’m just going to tell my story and hopefully people will dig it.”

Oh well Andy, you modest man you, we’ve sampled your meat and we’re think you’re every bit an expert, and we’ll be there to receive your meat, mandate. 

Visit Frankie Fenner Meat Merchants at www.ffmm.co.za

The Spier Secret Festival takes place at the Spier wine farm in Stellenbosch. Visit www.spiersecretfestival.co.za to find out more.

VISI is giving away a double ticket to Spier Secret Festival’s interactive Marije Vogelzang dinner on Friday 25 October. Read more about the festival and enter here.

 

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Lees in Afrikaans.

The farm-to-fork distance doesn’t get much shorter than at the new Moyo restaurant in the V&A Waterfront, where an urban farm system is growing fresh greens right in front of patrons. VISI went to sample the garden-fresh produce and discovered that the farm will soon be harvesting trout too!

All of Moyo’s restaurants are situated on iconic sites that are beautiful and unique spaces, says Dries van der Merwe, group brand manager for the Moyo group. The Moyo at the V&A Waterfront is no exception. Its location, adjacent to the historic clock tower (painted yellow in anticipation of Cape Town hosting the World Design Capital 2014) and overlooking the harbour waters of the V&A Waterfront, sets the scene for the open air “African Souk” that was the essence of the spatial design concept by architect Tsai from Tsai Design Studios.

A semi-covered white steel arcade rises over the terrace outside the front of the main restaurant building. Underneath, small decorated market food stalls are scattered, in a spontaneous and playful way, creating a rich African flavour (literally). “There are beautiful stories to tell in Africa,” says Dries, and the market creates a platform for these to be expressed. “District 9”, reads the tongue-in-cheek name of a seafood and prawn stall.

Extending the African market to an African farm, you will also catch sight of the chef gathering fresh rocket and herbs from the “green” walls that are watered and fed with an aquaponic system. Food security is an important issue in Africa, and as the Moyo brand always emphasises its African essence, it’s appropriate that this is addressed.

The aquaponics system combines fish, microbes, worms and vegetables, explains David Masureik of New South Energy who were involved in developing. this symbiotic ecosystem in which the fish waste provides nourishment for the plants and vice versa. “We will be getting trout outside that we will start cooking soon!” says Dries. Home aquaponics units can also be purchased at a reasonable price – think of it as a functional (and tasty) pot plant.

If all this ain’t green enough for you yet, the roof panels of the arcade not only provide shade from the sweltering sun, but also harness solar energy! This energy feeds back into the market stalls. “We were experimenting with the idea of capturing energy efficiently in an urban setting”, says Tsai. The photo voltaic (PV) panels produce approximately 98 KwH per day, which will save them in the region of R54 000 in the first year. Digital pads fixed below the panels will show the patrons how much energy is actually being saved. It’s all about creating a learning experience.

Tsai emphasises that the project is experimental and the idea will evolve over time. The Moyo brand is “like a plant,” adds Dries rather appropriately. “We keep on growing. We never stagnate. If something doesn’t work we relook at it and change it”. Combined with the playful offbeat character of the stalls, this urban farm provides not only healthy goodness for patrons and the planet, but also a hearty portion of fun!

For more information about the Moyo at the V&A Waterfront, click here or Tel: 087 351 1121.

Read more VISI articles about urban farming here.

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Checkers have launched a new product that takes fresh lettuce to the next level – it’s so fresh, it’s still alive.

Grown hydroponically and harvested with the roots still intact, Living Leaves Lettuce is alive and growing when purchased by the consumer. When stored in the fridge, it continues growing and the result is delicious, more flavourful leaves that last for more than twice as long as regular lettuce. 

The hydroponic lettuces are grown in long “channel-like” structures, with their roots growing in running water. The method is ultra eco-friendly as it recycles the water used, reducing consumption and needing far less space to grow than soil farming. The water also has an optimal supply of nutrients, ensuring that the leaves for your salad or sarmie abound with vitamins and flavour. 

The concept has been a hit in Australia and the US, and is now finally available here in SA to revolutionise our salads. So far the Living Lettuce is available in Gauteng, Kwazulu-Natal and the Northern Cape but plans to launch nationally are hot on the cards. So keep an eye out for the Living Leaves Lettuce at your local Checkers or Checkers Hyper. 

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