Run the Vines is a popular trail running series that has been hosted by Onsite Events for 10 years! Races take place across the picturesque Drakenstein, Slanghoek, Worcester, and Boland regions. Participants can explore the stunning Cape Winelands at their own pace, with a race hosted at a different wine farm every month. The series is perfect for outdoor enthusiasts who enjoy combining physical activity with great food and wine afterwards.
AfriCamps is a proud sponsor of this trail series, offering each runner a 15%-off glamping voucher at the finish line. Runners can also look forward to an AfriCamps lucky draw at selected races, where one runner will receive a glamping voucher to use at any of our 19 locations across the country. Don’t miss the final run of the year taking place in our own backyard at the beautiful Doolhof Wine Estate!
A 3km kids’ run is available for children under 8 (must be accompanied by an adult)
Kids under 12 can participate for free
You can sign up for each event individually
The series has a cap of 60 entries
Enter the events marked 🏕️WIN below for a chance to be the lucky draw winner of a complimentary night’s glamping! Here’s a list of the upcoming Run The Vines venues and events for 2025:
Saturday, 12 April 2025 at De Wet Cellar in Worcester
Please note: While Run The Vines strives to stick to the dates and venues listed, changes may occur. You will be notified if this happens. For updates and confirmed dates, visit entries.onsite-events.co.za before each event.
If there’s one thing we love as much as glamping, it’s the delicious food we enjoy while doing it! Our lives and adventures revolve around food, and at AfriCamps, we know there’s no better celebration of food (and life) than when the fires are lit, sides are prepped, and the only thing left to do is BRAAI.
Every year on 24 September, we celebrate Heritage Day in South Africa. The braai has become synonymous with our country’s heritage, giving rise to Braai Day in 2005. But make no mistake – South Africans don’t need a reason to light the fires. With thousands standing by with their braai spice in hand every weekend, we’re sharing some of our favourite glamping-friendly recipes.
Suggested by AfriCamps camp owners from across South Africa, each recipe brings something special to the table, whether you’re enjoying them at your favourite AfriCamps location or home.
African Cape Malay Marinade
AFRICAMPS AT DOOLHOF, WELLINGTON
The Doolhof Team believes a braai can’t go wrong if it’s served with “wine, wine, wine!” However, a good marinade can make or break your braai. Try their African Cape Malay Marinade recipe with fish or meat.
INGREDIENTS
2 tbsp cumin seeds, paprika, ground coriander
1 tsp each of thyme leaves and rosemary
3 crushed garlic cloves
zest and juice of 1 lemon
50g fresh coriander
2 tsp plain feta
1 tsp salt
100ml olive oil
100ml sunflower oil
INSTRUCTIONS
Combine all ingredients in a jug blender and blend into a loose paste.
Pour half of the marinade over your meat 30 minutes before the braai and use the remaining marinade for basting as you braai.
Important tips:
Don’t marinate for longer than 30 minutes as the salt and lemon may overpower the meat.
Spices like heat!
Just before the meat is done, baste it one more time.
Remember to take credit for the marinade!
Karoo Lamb Chops
AFRICAMPS AT DE PAKHUYS, CEDERBERG
Thys and Mark, co-owners of AfriCamps at de Pakhuys share the secret to a perfect braai: good company, good food, and a great location. They recommend a glamping tent, a few braai buddies, and a sunny weekend. This delicious lamb chop recipe should round it off perfectly!
INGREDIENTS
Karoo lamb chops from de Pakhuys Farm
salt and pepper (to taste)
lime to squeeze just before coming off the fire
INSTRUCTIONS
Season the lamb chops with salt and pepper (to taste), then braai them to perfection. Add a squeeze of fresh lime juice just before serving.
Sit back, relax, and enjoy your delicious meal. And don’t forget to share the secret recipe with your friends.
Karoo Lamb Chop Marinade
AFRICAMPS AT KAROO 1, HEX VALLEY
It should come as no surprise that the owner of a farm in the Karoo recommends a Karoo lamb chop for Braai Day! It’s like a taste of the Karoo, straight from the source.
INGREDIENTS
8 Loin Chops
1/4 cup Olive oil
1/8 cup Fresh lemon juice
2 tbsp Honey
1 tbsp Rosemary
1/2 tbsp Fresh crushed garlic
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Chilli Powder
1/2 tsp Onion Powder
INSTRUCTIONS
In a ziplock bag, combine the olive oil, honey, lemon juice, garlic, rosemary, salt, and pepper.
Add your chops, seal the bag and massage the marinade into the lamb.
Refrigerate for about 1 to 2 hours, or overnight for maximum flavour.
Preheat your braai or grill to medium-high heat.
Grill the chops for 10 to 15 minutes, or until the lamb is cooked through and slightly charred. Be careful not to overcook.
Stuffed Butternut with Spinach and Feta
AFRICAMPS AT STANFORD HILLS, STANFORD
Enjoy this delicious recipe for stuffed butternut with spinach and feta, shared by camp owners Jami and Peter Kastner from AfriCamps at Stanford Hills. This flavourful and filling side dish is perfect for sharing with friends and family, especially those who may be vegetarian. Don’t forget to complete your meal with a glass of wine from Stanford Hills Wine Estate.
INGREDIENTS
1 Butternut (Cut in Half Lengthwise)
1 Hand Full of Fresh Spinach
1/2 Chopped Onion
2 Cloves of Garlic
1 tbsp Butter
1 tbsp Lemon Juice
1/4 Cup Crumbled Feta Cheese
Fresh Herbs
INSTRUCTIONS
Cut the butternut in half lengthwise and scoop out the seeds.
Melt the butter over medium heat. Add the onion and garlic and cook until softened.
Add the spinach and cook until wilted. Squeeze out any excess water.
Stir in the lemon juice and feta cheese.
Stuff the spinach mixture into the hollowed-out butternut squash halves. Wrap each half tightly in aluminium foil.
Place on the grill or braai over medium-low heat. Cook for 45 minutes, or until the squash is tender.
Greek-style Leg of Lamb
AFRICAMPS AT PAT BUSCH, ROBERTSON
Lindi and Stephen Busch, the owners of AfriCamps at Pat Busch, share their go-to recipe: Greek-style leg of lamb inspired by Justin Bonello. With a symphony of herbs, this dish will transport you straight to the mountaintop.
INGREDIENTS
Lamb
2.5kg deboned leg of lamb
500ml Bulgarian yoghurt
6 cloves of finely chopped Crushed Garlic
3 Lemons
A Small Handful of Finely Chopped Rosemary
A Couple of Pinches of Smoked Paprika
Salt and Cracked Black Pepper
Vinaigrette
4 Brown Anchovies
A Drizzle of Olive Oil
A Clove of Garlic
Half Squeezed Lemon
INSTRUCTIONS
Lamb
Combine the yoghurt, garlic, lemon juice, rosemary, smoked paprika, salt and black pepper.
Using a sharp knife, make several small holes in the leg of lamb and rub the marinade all over. Cover with cling wrap and refrigerate for two days.
After two days, braai the lamb over medium coals for about 30 minutes, or longer depending on your desired level of doneness.
Baste the lamb with the leftover marinade periodically. You want the lamb to caramelise on the outside, and be cooked, but still pink, on the inside.
Once done, remove the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will break down the fattiness of the meat.
Vinaigrette
If you have a blender handy, blitz until fine.
If you’re in the great outdoors, use a mortar and pestle to mix the anchovies, garlic, lemon juice, and olive oil.
Three-cheese Braaibroodjie
AFRICAMPS AT KAM’BATI, SWELLENDAM
A braai is not a braai without a traditional braaibroodjie! Jaco and Dene Badenhorst, camp owners of AfriCamps at Kam’Bati, suggest pairing your steak with their delicious three-cheese braaibroodjie (Afrikaans for ‘barbecue sandwich’).
INGREDIENTS
2 Slices of Bread per Sandwich
Butter
KIRI cream cheese
Grated Gouda Cheese
Feta
Sliced Onions
Sliced Tomatoes
INSTRUCTIONS
Spread butter and cream cheese on one slice of bread.
Add onion slices and tomatoes with a sprinkle of Aromat and black pepper.
Add grated gouda cheese and crumble some feta cheese over it.
Place the last slice of buttered slice bread, and close the sandwich.
Place the sandwiches on the braai grid over low heat until the bread is golden brown and the cheese has melted.
Ostrich Biltong Potjie
AFRICAMPS KLEIN KAROO, OUDTSHOORN
This uniquely South African dish comes highly recommended by AfriCamps Klein Karoo owners, Arnold and Esti-Mari. It’s a perfect combination of a gamey taste and a smokey, rich favour.
INGREDIENTS
1 Chopped Onion
1 tsp Garlic
1 Punnet of Mushrooms
1 Packet Smoked Cheese Sausages
500ml Fresh Cream
1 Packet Brown Onion Soup Powder
200ml Chutney
750g Pasta of your choice
750g Ostrich Biltong
300g Grated Cheese
INSTRUCTIONS
Heat a little butter or oil to the pot, and add the chopped onion and garlic, and sauté for a few minutes. Add sliced the mushrooms and sauté with the onion and garlic.
Slice the smoked cheese sausages, add to the pot and cook until heated thoroughly.
Cook pasta in a separate pot. Drain and set aside.
Add the drained pasta to the pot with sautéed onion, mushrooms and smoked cheese sausages.
In a small bowl, combine fresh cream, brown onion soup powder, and chutney.
Combine the pasta and cream mixture and let it simmer for a few minutes to combine flavours. Mix well and add the biltong and grated cheese to the pot.
Let it simmer for 10 minutes, stirring occasionally, until the cheese is melted and the flavours have combined.
Rump Tail
AFRICAMPS AT OAKHURST, WILDERNESS
Jake and Claire Crowther, the owners of AfriCamps at Oakhurst, recommend trying the rump tail. This cut, also known as Pichana, is a South American speciality that’s best cooked over a very hot fire to sear the outside and quickly braai the meat. It’s perfect as a flavourful starter!
INGREDIENTS
Rump Steak
Olive Oil
Braai Salt Rub
Course Salt
INSTRUCTIONS
Coat the rump steak on both sides with olive oil and a generous amount of braai salt rub (to taste), and do not remove the fat layer as it is a healthy fat and this is where the tremendous flavour comes from.
Place the steak on a braai grid on a very hot fire. Braai for a few quick minutes on each side, until it’s nicely seared and slightly charred.
Remove the steak from the braai and let it rest on a cutting board for a few minutes. Then, slice it into thin 5mm slices.
Sprinkle the sliced steak with a twist of course salt, to taste, and serve immediately as a starter.
Stuffed Kudu Backstrap
AFRICAMPS ADDO, EASTERN CAPE
The Hayter Family, camp owners of AfriCamps Addo, believe the kudu backstrap is a must-try and a game-changer! And we can see why — it’s a flavour explosion of rich, gamey goodness, creamy blue cheese, and smokey bacon.
INGREDIENTS
Marinade
50ml Soy Sauce
80ml Olive Oil
30ml Lemon Juice
3 Chopped Garlic Cloves
Salt and Pepper
Filling
50ml Butter
2 Chopped Chives
100g Sliced Button Mushrooms
2 Chopped Garlic Cloves
200g Crumbled Blue Cheese
Salt and Pepper
300g – 500g Streaky Bacon
INSTRUCTIONS
Marinade
Create a flavorful marinade in a small bowl by combining soy sauce, olive oil, lemon juice, chopped garlic cloves, salt and pepper, to taste.
Let your kudu soak in this marinade for a day or two in the refrigerator.
Filling
Melt the butter in a pan over medium heat, and sauté the chopped chives until softened.
Add the mushrooms and fry till most of the liquid has disappeared. Stir in chopped garlic and cook until mushrooms are browned.
Remove from heat and set aside to cool. Once cooled, add the crumbled blue cheese with salt and pepper (to taste) to the mixture.
Remove the kudu from the marinade and pat dry with a paper towel.
Slice the kudu backstrap in the middle and fill with the filling.
Wrap the filet with streaky bacon and secure it with toothpicks.
Cabbage on the Coals
AFRICAMPS AT GOWAN VALLEY, THE MIDLANDS
This cabbage recipe from AfriCamps at Gowan Valley has come a long way. Many years ago, Brett, the camp owner at Gowan Valley, and Jake Crowther, the owner of Oakhurst, were touring through Africa. Upon arriving at a farmer’s house, they wanted to impress the farmer’s three beautiful daughters by contributing something to the braai. Their choice? A cabbage! And so, this simple recipe was born. (Tip: Kids will love this veggie, especially if it’s followed by braaied marshmallows!)
INGREDIENTS
1 whole cabbage
brown onion soup powder
butter
foil
INSTRUCTIONS
Cut the cabbage into large slices without slicing all the way through.
Sprinkle brown onion soup and butter between the slices, cover with foil, and braai for 45 to 60 minutes, turning occasionally.
Venison Sirloin
AFRICAMPS AT WHITE ELEPHANT SAFARIS, PONGOLA GAME RESERVE
Dr Heinz and Debbie Kohrs, camp owners of AfriCamps at White Elephant Safaris, bring a taste of the African bush to your table with their venison sirloin recipe. This dish only requires five ingredients and pairs perfectly with a traditional chakalaka game braai wors and a glass of delectable red wine for a truly authentic South African experience.
INGREDIENTS
Olive Oil
Balsamic Vinegar
Fresh Lemon
Ina Paarman Garlic Pepper Spice
400g Venison Sirloin (Kudu or Wildebeest)
INSTRUCTIONS
Pour into a shallow dish and combine a large glug of olive oil and balsamic vinegar, a squeeze of lemon juice and a good sprinkle of garlic pepper.
Lay the venison sirloin in the marinade, ensuring it’s well-coated on all sides. Let it marinate for at least 30 minutes, turning it occasionally.
Braai the venison sirloin slowly over hot bushveld wood coals (knob thorn or sickle bush wood).
Remember that venison is lean, so medium-rare is the ideal cooking temperature to prevent it from drying out.
After braaing, let the venison rest for a few minutes before slicing it into thin medallions.
Sweet Simple S’mores
AFRICAMPS AT MACKERS, HAZYVIEW
Michelle and Ryan, the camp owners from AfriCamps at Mackers, have a sweet and nostalgic treat that’s sure to be a hit. Their s’more recipe only requires two ingredients and is a favourite among little explorers and adults alike.
INGREDIENTS
Caramel Marie Biscuits
marshmallows
INSTRUCTIONS
Toast the marshmallows over an open flame until they’re golden brown and gooey.
Place them between two biscuits, gently squeeze them together to spread the marshmallow, and let them cool slightly before taking a bite.
Brush the steaks with oil and season generously with Robertsons Braai & Grill Spicy BBQ.
Place on a grid over hot coals and braai for just long enough to brown the meat on all sides.
Place a big heat-safe or cast-iron pan on the grid.
Add the butter and Dijon mustard. Place the steaks in the pan and coat them well with the butter mixture.
Cook the steaks in the pan until done to your liking.
Salad
Add beetroot to a large pot, cover with water and bring to a boil then reduce to simmer until soft.
Drain the beetroot and place them aside to cool, then peel and slice for later use.
In one medium-sized bowl, add beetroot, red onion, olives, feta cheese (crumble) mint and Knorr Moringa dressing, mix well and serve.
Succulent Halloumi and Veggie Skewers
AFRICAMPS WATERBERG, LIMPOPO
Juliet and Dr Philip Calcott, the camp owners of AfriCamps Waterberg, share their vegetarian-friendly recipe for succulent halloumi and veg skewers. This flavourful and easy-to-make dish is perfect as a starter or a side dish, and it’s sure to please everyone at the table.
INGREDIENTS
1 Pack Braai Halloumi
Onion or Red Peppers (Optional)
1 Punnet of Button Mushrooms
1 Pack of Cherry Tomatoes
Crushed Garlic
Olive Oil
Braai Skewers
INSTRUCTIONS
Cut 2 cm cubes of halloumi, and if the mushrooms are big cut them in half, otherwise use them whole.
If adding onions or peppers, cut these into similar-sized chunks to the halloumi.
Thread alternate chunks of your ingredients onto the skewers.
Brush the skewers with a mixture of olive oil and crushed garlic.
Braai the skewers until browned, being careful not to burn the ingredients or let the cheese melt and drop off.
For added protection, you can place some tin foil on the braai to prevent items from falling off the skewers.
These skewers are perfect as a starter or a side dish to accompany your main course. Enjoy them with a refreshing salad and a glass of South African wine.
Blueberry and Brie Braaibroodjie
AFRICAMPS AT MILORHO, MAGALIESBERG
Made with the finest export-quality blueberries from their neighbouring farm, Iain and Renee Shields from AfriCamps at Milorho share their blueberry and brie grilled cheese braaibroodjie recipe. This simple dish is a perfect way to savour the natural sweetness of the local harvest.
INGREDIENTS
1/2 Cup Washed Blueberries
1 tbsp Balsamic Vinegar
1 tsp Honey
4 Slices Artisan Bread
Handful of Fresh Basil Leaves
Slices Brie cheese (Desired Amount)
Room Temperature Butter
INSTRUCTIONS
In a small saucepan over medium heat, combine the blueberries, balsamic, and honey. Stir to mix well.
Gently cook and mash the blueberries until they soften and turn jammy, about 5 minutes. Set aside.
Butter the outside of each slice of bread. On the one unbuttered side, spread a layer of the blueberry mixture, then top with basil leaves, and a few slices of brie, or the desired amount.
Top with the remaining slice of bread, buttered side up. Repeat for the next sandwich.
Place the other slice of bread on top, buttered side up.
Place sandwiches in a folding grilling basket, braai over medium heat, browning each side until golden brown and the cheese is melted.
Whether you’re glamping at one of your favourite AfriCamps locations or firing up the braai at home, we hope you’ve enjoyed these delicious glamping-friendly recipes inspired by our South African heritage.
We are very excited to announce that our 8th AfriCamps location has opened right in the heart of the Cape Winelands! AfriCamps at Doolhof in Wellington opened on 14 December 2018 we happy glampers have been making memories ever since. Visitors from around the world return to South Africa time and time again to visit their favourite holiday destination, the Cape Winelands, but many may not know that Wellington is at the heart of it. Quieter and less explored than its busy and touristy siblings Paarl, Stellenbosch and Franschhoek, Wellington makes the perfect Cape Winelands escape.
Within an hour’s drive from Cape Town, at the foot of the Groenberg Mountain you will find this friendly town. Renowned for beautiful Cape Dutch homesteads, its picturesque environment, gardens and wineries, Wellington will instantly creep into your heart with its small-town charm.
Capetonians frequently visit the area for the historical Bain’s Kloof Pass’ breathtaking views, indigenous flora and fauna, hiking trails among crystal-clear rivers, and mountain biking – an adventure seeker’s dream destination. Closer to town, you will find a number of idyllic wine farms. Do not, we repeat, DO NOT pass by the opportunity to explore Wellington’s wine route. It is, afterall, the ‘hometown’ of most South African wines, seeing as 85% of the country’s root stock or ‘stokkies’ (the original stems of our vineyards) come from Wellington!
Wellington is undoubtedly the perfect weekend destination for couples, families or friends alike, but now the question is: What can you do with 72 hours in Wellington? Truth is, there are way more activities, restaurants and wineries in Wellington than can fit into 72 hours. And best of all, Wellington still has that undiscovered, undisturbed charm which means an authentic Cape Winelands experience awaits.
Firstly, accommodation. Pack your bags, because you’ll be staying at AfriCamps at Doolhof, the first glamping accommodation you’ll find in the entire Cape Winelands.
Friday afternoon
Check in any time from 14:00 into your two-bedroom, 5-sleeper boutique tent complete with a fully-equipped kitchen, lounge and dining area, private bathroom, indoor fireplace, air conditioning and spacious deck with a large braai. You’ll be surrounded by vineyards on the one side, the Kromme River on the other side, and mountain views all around. Quick, book here!
AfriCamps at Doolhof is set within the award-winning Doolhof Wine Estate, a short drive from the picturesque town of Wellington and at the end of Bovlei Road, a well-known area for mountain biking and wine tasting.
After your drive past numerous wine farms, you’ll probably be in the mood for some wine, right? Doolhof’s wine tasting room is situated in an original wagon house built in the late 19th century. Unwind with an award-winning red paired with a platter while the kids explore the property with its cows, horses and labyrinth.
Still in the mood to relax after some delicious wines? We understand! Why don’t you buy a bottle of wine at The Tasting Room, sip and soak in our brand new hot tubs? Yes, you read it right, we’ve added hot tubs to all AfriCamps at Doolhof tents – included in your rate! These tubs will be filled with water from our mountains via our farm dam. Simply start the fire in the coil with your starter pack of blue gum wood, leave the lid on and let the brilliant design do the work. Keep stirring the water to spead the heat evenly, give it about an hour to get very warm, get in and relax!
Friday evening
Time to light the fire for an original South African Braai at your tent to kick start your weekend in true glamping style. AfriCamps at Doolhof provides braai packs with something delicious for the whole family. End off your first night by star gazing, braaiing marshmallows and telling stories around the fire.
Saturday morning
Rise and shine – it’s your second day in Wellington! Start off your day with some adventure – one of the things Wellington is famous for. Whether you prefer mountain biking or hiking trails, Wellington is your playground.
If the Cape Epic Cycle Tour makes its way onto Doolhof – you know it’s gotta be good mountain biking terrain. From professional riders to kids going for their first big ride will find a trail that is suitable. Bring your own, or rent bikes right here on the farm. Don’t forget to get your Wild Boar Trail map from the Doolhof tasting room!
These are our favourites rides:
Potbelly kids ride: This route starts and finishes at Val Du Charron where beginners can experience the 3.3km trail through vineyards and flat roads.
Cross country: This route starts and ends at Doolhof Wine Estate. The route is 4.3km long for intermediate to advanced mountain bikers.
Flat Hog: This 42km trail is for beginners to intermediate riders. The trail will take 1.5 – 3 hours and will take you through beautiful open gravel roads and small sections of jeep track.
Scout loop: The Scout Loop is a beautiful trail for intermediate to advanced riders with an ascent of 928m. The trail is 20.5km long and takes 1-3 hours.
Wild Boar: This 42.3km trail has an ascent of 1495m. It is loved by intermediate to advanced riders.
Warthog: The Warthog trail is 36.3km long and will take 2.5 – 5 hours of your time. It will take you to a high top with an ascent of 1229m.
Porcupine: The Porcupine Loop is a short ride for adventurous intermediate riders and will take 1.5 – 3 hours.
Hedgehog: The Hedgehog Loop is 16.4km trail with a 679m ascent and fit for intermediate riders.
Not big on cycling? There is also enough to discover on the property! Meandering through the estate is the picturesque Kromme River. There is no better way to start your day than with a walk along the tranquil river. Follow the path and stop for a picnic along the way.
For a longer walk, you can also enjoy a 5km hike through the vineyards which also starts at Doolhof. The farm is known for its mysterious hills and valleys, and is also home to many small mammals, including buck, porcupine, baboons and even the shy leopard.
During these walks, you don’t have to stress about making sandwiches on your way. Just order one of the delicious picnic baskets at Doolhof, these baskets are available upon prior reservation.
For the less adventurous, take in the beautiful Cape Winelands surroundings without breaking a sweat. Head to Langkloof Roses where you can spend the morning enjoying cakes and bakes, tea and scones, cheese and preserves among the freshly cut blooms. Take a stroll on the beautiful rose-covered property before heading on to your next stop.
Saturday afternoon
After brunch, explore the variety of wine farms and distilleries in the area. Taste delicious wines on award-winning wine estates like Dunstone, Val du Charron, Welvanpas or Bosman, many of which offer country-style lunches and snacks. Taste world-class organic Brandy, Grappa, Port and Cabernet Sauvignon from Upland Organic Wine & Brandy Estate or take a distillery tour at James Sedgwick Distillery where grain and malt whiskies are distilled.
(Wine tasting, Langkloof Roses)
Late afternoon
Move on to Bontebok Ridge Reserve where you can take guided game drives spotting species such as Bontebok (found exclusively in the Cape), Eland, Zebra from the Quagga Breeding Project, Wildebeest, Springbuck, Duiker, Grysbok, Grey Rhebok, Sable Antelope, Gemsbock. The guide has remarkable knowledge of the area and its wonderful biodiversity. Booking essential.
Saturday evening
When night falls, head back to Bovlei Road for a family-friendly dinner at The Stone Kitchen, a popular family bistro on Dunstone Country Estate. The Stone Kitchen offers classic home-style dishes to enjoy with their selection of cellar wines. The Shiraz, Merlot and special Rosé come highly recommended. Kids will love the indoor and outdoor play areas. The Stone kitchen is also a great lunch spot.
Sunday morning
Start your final day in the Cape Winelands with AfriCamps’ delicious cook-your-own breakfast basket brought to your tent in the morning. Cook locally sourced produce and enjoy it on the spacious deck. Check-out time is at 10:00, leaving plenty of time to keep exploring the beautiful town.
For the historians among us, the Wellington Museum features not only the cultures, artefacts, traditional tools, musical instruments and jewellery of various African ethnic groups but also prides itself in having ties with countries as far afield as America, England, Scotland, France and the Netherlands. It exhibits Stone-Age artefacts, a major collection of Egyptian artefacts and tells the stories of various pioneers who made their mark on the history of South Africa. Visit the Museum and discover the age-old mysteries of Africa.
A final family friendly activity is Quenti’s alpaca farm. Take a look in the mill and see how alpaca fibre is processed into beautiful scarfs, socks and rugs.
(Bontebok Ridge Reserve, Wellington Museum, The Stone Kitchen)
Sunday afternoon
Head to Oude Wellington for their 3-course Sunday lunch. Friendly staff, tasty wines and hearty South African meals await!
Take one last detour. If you came from Cape Town you missed out on driving through the world-famous Bainskloof Pass. We strongly suggest you make the trip before heading home. Today, the 26km Bainskloof Pass is recognised as a national monument and makes for a beautiful drive with stunning views over the Boland. The perfect end to a Cape Winelands glamping getaway weekend in Wellington!
