Weekend Argus (Saturday Edition)
Once more the Bard comes to the fairest Cape
Learn about local history at Franschhoek interactive museum
AFTER more than 400 years and who knows how many thousands of performances on stage and screen, there can be no purpose in criticising a play by William Shakespeare. But goodness, there is a lot of talking in the second half of Othello – or to give it its full name, The Tragedy Of Othello The Moor Of Venice – and it does take a long time to get to the murderous action which comes in an exciting flurry at the end.
Oh, I’m sorry, was that a spoiler? Hopefully not. Unless you have a degree in Elizabethan English you will probably, like me, have to read up on the plot to be able to follow all the thee, thous, forsooths, and how nows. It takes concentration to get into the rhythm of the language, and to stay there, so knowing what’s going on does help.
Othello is Artscape’s production at the Maynardville open air theatre this year, and also the 2015 set work for Grade 12. It’s helmed by the A-team of Fred Abrahamse (director) and Charl-Johan Lingenfelder (composer), with gorgeous costumes by the multitalented Marcel Meyer, who also plays the manipulative villain Iago.
Shakespeare at Maynardville – a tradition since 1956 – is another of those quintessential Cape Town activities you should do at least once in your lifetime. Begin with a picnic on the lawns before the performance.
● Othello runs until February 21. Ticket prices R120, 160, and R180. Pupils and students are invited to attend on Monday, Tuesday and Wednesday, and February 2, 3, 4, 9, 10 and 11. Book at Computicket or Artscape-Dial-A-Seat 021 421 7695. Weather inquiries one hour prior to performance, call 079 742 0107. WHEN you decide to visit SolmsDelta in Franschhoek, it’s a good idea to set aside a full day. There is so much to do, from farm tours and wine tastings, to picnics and museums. I’ve been there twice in the past month, and barely even scratched the surface.
Solms-Delta places a strong emphasis on heritage, which is illustrated through its fynbos gardens with indigenous edible plants used in dishes served in the restaurant, the social history of the 320-year-old farm on display in the Museum van de Caab, and – one of the most important elements of the farm and the lives of its staff – the music of the Cape, and how it got here.
Music van de Caab is a must for all music lovers. The new centre has a touchscreen exhibition which could take you days to fully explore. It documents the history of Cape music, the influences of other countries, instruments and performers. The 10 panels cover topics like music and human origins (where I was fascinated but not really surprised to discover music stimulates every part of the brain), music and trance (not that psychedelic hippy stuff, but San rituals), Cape music during apartheid and how it crossed boundaries, the modern influences of jazz and its local interpretations like kwela and marabi, and how American swing influences the ghoema beat.
These extensive chapters can engage you of their own accord as you spiral ever deeper into them, but for the indigenous instruments you may want to employ the services of a guide, all of whom are farm residents. The instruments are replicas of those in UCT’s Kirby Collection, which means, unlike the originals which are kept from prying hands in glass cases because of their fragility, these can be picked up, touched, and even played. A guide is helpful in this case because he or she can explain the instruments, and demonstrate the sounds of ankle rattles made from springbok ears and moth cocoons, flutes of reeds and horns, musical bows, bull roarers, and oil can guitars.
Right next door to Music van de Caab is the Fyndraai restaurant, where the musical theme is carried through into the decor, and if you listen carefully, you’ll notice the alllocal music playing in the background. Here chef Shaun Schoeman uses produce from the farm’s Dik Delta culinary garden in his dishes, ingredients like Cape gooseberry, spekboom (sadly this does not translate directly into “bacon tree”), lemon perlargonium (candied and deep-fried, served with snoek terrine), and wild rosemary.
Over at Wine van de Caab, the revamped tasting centre – which adjoins the history museum – you can order a variety of platters which also incorporate many traditional dishes and ingredients, or a sixcourse food and wine pairing. Panic not, these are small portions and do well as a light lunch.
There is all this and so much more at Solms, like live music concerts and performances by the residents of the farm, and its famous annual harvest festival in March is, by all accounts, an opskop of note.
● For more information go to www.solms-delta.co.za