Wandering Closer To Home - Slanghoek - Kraalkloof Camp

Butch and his colleagues meet in their library every morning for coffee. He says, “Sometimes we talk law, but mostly we just catch up and chat.” His description was spicier.

Everyone knows our story by now, and we often share good travel ideas.

Last week, he was tipped off about a secluded, scenic campsite on a farm in the Slanghoek valley. The view was the final kicker, inspiring a sense of peace and exclusivity—an unprecedented view stretching all the way to Worcester. This peaceful seclusion makes it an ideal escape for outdoor lovers seeking tranquility.

Soon after completion, the indigenous fauna and flora were reintroduced to the area. A vast stretch of the embankment was carpeted with a lawn—the perfect spot to set up camp. 

The dam is fed by natural spring and mountain water. If you listen carefully, you can hear the runoff stream gurgling as it flows towards the other dams further downstream. A few years ago, I had the pleasure of visiting Lake Moraine in the Rockies, with its crystal-clear turquoise water; the water in this dam comes close. A glacial blue I’d only ever seen there. Could this extraordinary colour be a result of the recent snowfall? Like drops filling a cup, the little stream fills five dams.

Mr Le Roux, the landowner, refurbished an unused shipping container, turning it into a spacious shower room with a separate lavatory and a very comfortable kitchen/scullery. My shower meter will rate the shower in the top 90%. Excellent pressure. Top-notch temperature from the gas geyser. Solar power keeps the lights on.

His private caravan is permanently set up next to the container and covered by a large roof. There is enough room to pitch a tent under cover too—perfect protection against the elements. A large fire pit has the necessary equipment for barbecuing (braai). There was a colossal woodpile for our fires.

It is interesting to note that the sun slips behind the mountains very early in the afternoon, and by 15h30, one can call it a day. In the summer months, this must be glorious: a long, relaxed afternoon. But in winter, as soon as the sun disappeared, a chill ran through us, calling for warm jackets and jerseys. A signal to light a massive fire in the fire pit. Not a bad idea at all.

We left home shortly after lunch, and before our indicator could switch off, Butch’s phone rang. A curious friend wanted to know where we were heading now that the local travel ban had been lifted. He sounded very disappointed when I told him we would be setting up in Slanghoek, just around the corner. Not to be outdone, they were off to the Tankwa Karoo.

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13 reasons why I recommend Kraalkloof Camp, starting with its unsurpassed location: peaceful yet only 90 minutes from Cape Town, making it a standout choice for outdoor lovers.

1. The location is unsurpassed - away from it all, yet barely a 90-minute drive from Cape Town.
2. Perfect for a small group, family or friends (max 10 pax)
3. Private camping.
4. Safe
5. One could leave after work on a Friday and be there in no time.
6. On the Rawsonville wine route
7. Close to Worcester for shopping or golfing (not that one needs to go golfing)
8. Farm stalls on the Worcester/Wolseley road are plentiful. Perfect for stocking up on last-minute goodies.
9. Opstal winery, restaurant and wedding venue is around the corner
10. Excellent for hiking, biking, birding, and you’re still connected. 4G
11. Day trips to surrounding areas like Tulbagh, Robertson, Nuy
12. The campsite can be reached in an ordinary bakkie without a 4x4
13. Close to Goudini Spa for a healing hot spring dip.

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Our tradition of sharing cooking duties came alive as Butch prepared a tender Ribeye steak with Uruguayan chimichurri, a dish we prepped at home that made the meal even more special and fostered a warm, communal atmosphere.

As the sky darkened and the full moon rose over the horizon, we saw Worcester’s streetlights twinkling in the distance. We also watched the snaking lights of vehicles far below us. We later read that it was the farmers’ neighbourhood watch, local police and security firms parading, showing their solidarity in keeping the district safe.

We gossiped, speculated and argued about fake news and propaganda late into the night, spurred on by a large pickling jar of Boere Meisies (Apricots pickled in local hooch). Found, tucked away, in the cupboard.

The valley below us was covered in a thick blanket of mist on Saturday morning, quite surreal, with just the tips of hills and tall trees sticking out.

We spent both mornings leisurely; some of us hiked up the mountain, while others went for walks, discovering the Fynbos and identifying Sugarbirds and Sunbirds.

Butch and I, after a short hike up the mountain, went for a cycle and spotted the local troop of baboons in the vineyard. We’d heard their calls a few times and seen them running along the rocky outcroppings before settling for the night. The ruckus they caused during the night reminded us that the mountains are home to the elusive Cape Mountain leopard. They might’ve felt vulnerable being lit up and exposed by the full moon.

Breakfast was a grand affair at midday. We all contributed to a scrumptious Continental breakfast.

Sue and Percy served their traditional Lasagna pot on Saturday night to a round of applause. We all prepared our hot water bottles, extra blankets, and winter woollens before bedtime, so we wouldn't be caught unawares like the previous night, when we were chilled to the bone.

Sunday was a day to chill. We all took it slow. A warm berg wind started up, a sign of changing weather conditions. Sue, Percy, Jay, and Minette went on exploratory hikes. Butch added the spot to iOverlander as a possible camping destination for overlanders. I started packing up.

After we'd all luxuriated in the hot showers, Jay and Minette made a proper English breakfast with all the bells and whistles. Butch was in heaven, tucking into a plate piled high. We very seldom prepare an egg-and-bacon breakfast.

After packing up, we all said our goodbyes and agreed that Kraalkloof Camp is unique and well worth a visit. I think it’s a spot to consider during the summer months too. I'm sure we'll be back.

Typically, we didn’t get off scot-free. An unexpected gust of wind ripped our awning from its casing and damaged a strut. We are so punch-drunk we roll with them now.

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URUGAUYAN CHIMICHURRI

INGREDIENTS

TIP: You can also serve the sauce on the side. Perfect with leftovers. Chicken, mutton or fish could do with a swirl of Chimichurri.

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At school, we were taught to serve one green and one yellow vegetable—one for colour and two for nutrition. On a large platter, we served a Roasted Rosa tomato and Aubergine salad on a bed of lightly curried yoghurt. A steak without spuds would be a sin. We put our scrubbed potatoes on the fire, lightly smashed them, and served them with generous dollops of sour cream and garlic butter. For dessert, we tucked into a Vreet-my-op self-saucing Chocolate pudding in the pot.

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ROASTED ROSA TOMATOES AND AUBERGINE PLATTER

Preheat the oven to 200°C.

1. Line a baking tray with baking paper or tin foil (makes cleaning more manageable).
2. Place the tomatoes on the baking tray, drizzle and coat with olive oil, and sprinkle the remaining ingredients on top.
3. Place on the middle oven rack and bake for 20 minutes, until cooked.
4. You can bump up the heat to grill, allowing the tomatoes to burn slightly.
5. Keep at room temperature until needed. If you’re doing these a day before (as I did for camping), place in an airtight container and refrigerate.
6. Remove and let the tomatoes reach room temperature before serving.

Heat a griddle pan over the fire. Place the aubergines on the griddle. Turn after a few minutes. Repeat until cooked. Remove from the heat and set aside for plating.

Sauté the onions in the oil with seasoning until golden brown and glassy. Remove and keep to the side. Roast the almonds in the pan until golden.

CURRIED GREEK STYLE YOGHURT DRESSING

Mix all the ingredients.

PLATING OF THE DISH.

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SMASHED POTATOES

1 Medium spud per guest, washed and coated with olive oil, individually wrapped in a generous sheet of tin foil. Place the potatoes to the side of the fire on a layer of coals. Turn regularly and bake for 45 minutes or, depending on the size, until soft when pierced with a fork. Most men know how to do this!

Once the potatoes are soft, remove the tin foil. Arrange on a suitable platter. Lightly smash the potatoes with a fork. Place a pat of garlic butter/butter in each potato, then drizzle a generous dollop of Smetena (sour cream) over all the potatoes. Garnish with chopped parsley and a good grating of Parmesan cheese. (optional, of course.) A winner!  You can dress the potatoes up with a sprinkling of chopped, fried bacon bits, chopped chives, parsley, and grated cheese.

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VREET-MY-OP: SELF SAUCING CHOCOLATE PUDDING

You can prepare the ingredients for this pudding beforehand and whip them together 30 minutes before you sit down to eat—so easy peasy.

Sieve the following ingredients and keep them in an airtight container.

In another small, airtight container, suitable for pouring, add the following:

Mix the sauce ingredients in yet another airtight container.

TO ASSEMBLE:

1. Grease a black pot, suitable for outdoor cooking, with butter. AKA: a Dutch oven.
2. Pour the dry flour ingredients from the first airtight container into a mixing bowl.
3. Warm the milk and butter mixture until the butter has melted. Add to the dry ingredients
4. Using a wooden spoon, stir well until the mixture is smooth and velvety.
5. Pour the batter into the black pot.
6. Sprinkle the brown sugar and cacao in the third container over the batter.
7. Pour 500ml boiling water over the batter and sugar.
8. Cover the pot with a lid.
9. Place the pot on a three-legged stand with a few hot coals underneath. You will have to guess at the temperature; it should be reasonably hot (180֠C if done in an oven).
10. Cook for 20 minutes or until baked.
11. Remove from the heat and serve with cream, ice cream or custard.

Of course, this pudding can be baked in a 180°C oven for 30min

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For reservations:

WhatsApp Mr Le Roux +27 82 373 3001 

I include some landscape photographs to showcase the extraordinary sunrises, sunsets and vistas.