Well, we thought when we finished up at Erindi, we were done with our wildlife viewing. But as it turns out there was a final opportunity.
On November 4th, we headed off to Gocheganas resort near Windhoek. It was a 5 hour drive over the mountains from Sossusvlei over the mountains with 4 of the hours on a gravel road. Not exactly relaxed traveling but we were able to see some very beautiful scenery along the way.
When we arrived at Gocheganas, we were amazed there was such a nice resort so far back off the road. Similar to Erindi, it is a private reserve and after entering the gate, you drive about 20 minutes back into the bush on gravel roads before arriving at the facility. Each accommodation was a separate building with a private observation deck with an outside shower. We drove past several varieties of wildlife as we came in including giraffes.
After getting settled, we went for a wildlife viewing drive. We again saw a variety of wildlife with the highlight being two adult white rhinos with a juvenile. We set up our last sundowner table and enjoyed cocktails as we watched the rhinos grazing a stone’s throw away. Apparently white rhinos are much less aggressive than black rhinos.
We returned to the lodge and we taken to a private garden area with a fire pit and cooking grills and a table set for our group of 11. The Springbok steak was great as was everything else. It was a wonderful last bush dinner.
On November 5th, we slept in and then headed to the airport for our flight back to Cape Town.
Upon arriving in Cape Town, we headed back to the Zevenwacht Wine Estate and then headed back in to downtown Cape Town for our last dinner. It was quite different than all our other meals – much more high-end culinary dishes. It was called the Test Kitchen – Fledglings. The concept is to bring in mentees and have them learn under the guidance of top end chefs. Here is a partial listing of the menu:
- KFC – KOREAN FRIED CHICKEN / PONZU EMULSION / ASIAN SALAD
- SWEET POTATO SSAM – SWEET POTATO/ CHARRED BROCCOLI & SHIITAKE / TOFU PUREE/ CABBAGE / FETA
- OYSTERS – PICKLED DAIKON & CARROT WITH NAM JIM DRESSING OR LEMON & BLACK PEPPER WITH TABASCO
- POPCORN PRAWNS – GOCHUJANG MAYO
- BEEF TARTARE – LUKE’S BLOODY MARY DRESSING / HORSERADISH MAYO / YORKSHIRE TUILE
- MUSHROOM RISOTTO – EXOTIC MUSHROOM RISOTTO / GOATS CHEESE / FRIED MUSHROOMS
- FISH OF THE DAY – KINGKLIP / TOMATO / FENNEL FONDANT / BOUILLABAISSE EXTRACTION / FISH VELOUTÉ
- BEEF FILLET – HOLLANDAISE / OX TONGUE / JUS / CARROT FONDANT / PICKLED MUSHROOMS / ROSTI / CAPERS & GHERKINS
- PORK BELLY – COCONUT BROTH / PAPAYA SALAD / COCONUT FLAKES
We had many of the items. Several of us chose the tasting menu and the chef brought out a variety of additional things for us to share. Again, nice to travel with a well-known and well-connected chef. it was a wonderful meal.
On our last day in Cape Town, we tried again to get to Robben Island. Our plane left at 6 pm so we got up early and went to the waterfront of Cape Town and with calm seas, we were able to take the ferry to the island for the tour. It was a moving experience. Nelson Mandela spent over 17 years at this prison (out of a total of 27 years in prison altogether.). Our tour guide was an ex-political prisoner who spent 7 years incarcerated on the Island. He, like Mandela, was unconditionally released as apartied collapsed. He actually lives on the island. After being released, he, like many other prisoners had trouble finding employment and came back to the island to serve as a tour guide once the museum-island opened.
We were able to view the communal cells that housed 60 prisoners each, Nelson Mandellas cell, and the stone quarry where the prisoners were forced to work 5 days a week regardless of weather. Black prisoners were not allowed long pants, long shirts, jackets, socks or shoes and were given muched- reduced food 1rations.
toilet.
Boarding our flight home now….. will post once more with final thoughts on the trip.
Tampaskis Travel 