Spier Light Art Fes­ti­val open­ing

Weekend Argus (Saturday Edition) - - LIFESTYLE - STAFF RE­PORTER sterre geskryf for the Blind As­tronomer In die Fire­bird In sterre geskryf die Project

SPIER presents its first Light Art Fes­ti­val, which starts tonight and runs to Jan­uary 31. Each night, this his­toric wine farm in Stel­len­bosch will light up with an ar­ray of art­works in­cor­po­rat­ing light and sound.

Join the open­ing cer­e­mony to­day and to­mor­row, chore­ographed by Jay Pather.

Sound and light sculp­tures will be re­vealed as the au­di­ence fol­lows the pro­ces­sion of per­form­ers across a mul­ti­sen­sory, cross-cul­tural won­der­land.

“Some of the works are whim­si­cal and flit­ting, ironic; some may be glimpsed from a dis­tance and in pass­ing, some will re­quire more time and in­ter­ac­tion,” says Pather.

“These ex­pe­ri­ences – of walk­ing and paus­ing, catch­ing a glimpse or set­tling down to ab­sorb – in­vite us to be in­tro­spec­tive, ad­ven­tur­ous and play­ful in turn,” says Pather.

A key work on dis­play is

(“Writ­ten in the stars”) by Berco Wilse­nach, pro­duced in 2009 as part of a body of work called

– an artis­tic in­ves­ti­ga­tion into dif­fer­ent de­cod­ing sys­tems with which our vis­i­ble night sky can be mapped and ex­plained to a vis­ually im­paired au­di­ence.

The pan­els are lit from within, cre­at­ing an ef­fect of thou­sands of dots float­ing in mid-air. This cre­ates an ex­pe­ri­ence of end­less space and an in­fi­nite num­ber of dots re­flect­ing within each of the pan­els. This is the first time will be ex­hib­ited out­side, draw­ing upon the real stars above for an even more im­mer­sive artis­tic ex­pe­ri­ence.

Ex­pect to en­counter ex­cerpts from Stravin­sky’s bal­let, choirs, gi­ant pup­pets, dancers in il­lu­mi­nated cos­tumes and light pro­jec­tions in the bam­boo for­est.

Ar­rive early and en­joy a light din­ner be­fore the pro­ces­sion starts.

Guests can also pre-book a ready­made pic­nic ham­per, ready for col­lec­tion be­tween 5pm and 7pm from the Spier Farm Kitchen,

You can also cre­ate your own pic­nic from a se­lec­tion of cold cuts, cheeses, sal­ads, breads, pâtés and dips from the Spier Farm Kitchen,

Set­tle in for a farm-to-ta­ble feast at Eight Restau­rant.

Al­ter­na­tively, Vadas Smoke­house & Bak­ery will be serv­ing up “low and slow-smoked” meats.

Date: Satur­day De­cem­ber 8 or Sun­day 9.

Reg­is­tra­tion is be­tween 5pm and 6.30pm. The pro­ces­sion starts at 7pm. Price:

R580 per cou­ple for 2 adult en­try tick­ets, a pic­nic din­ner for 2 and a bot­tle of Spier wine.

R200 per adult in­cludes a com­pli­men­tary glass of wine.

R75 per child un­der 12.

For more in­for­ma­tion or to make a book­ing, visit www.spier.co.za

SPICED BEEF FRIKKADELS WITH DIP­PING SAUCE

Makes 10-12

In­gre­di­ents

15ml oil

1 red onion, finely diced

15ml Staffords creamed gar­lic

5ml Staffords chilli paste

500g mince

30ml Staffords VIP Sauce

1 tomato, de­seeded and finely chopped 1 egg

150g fresh bread­crumbs

45ml pars­ley, roughly chopped salt and milled black pep­per

Horse­rad­ish and Yo­ghurt Dip­ping Sauce 20-25ml Staffords creamed horse­rad­ish 5ml Staffords gar­lic paste

15ml may­on­naise

80ml thick plain yo­ghurt

50ml grated cu­cum­ber, drained & dried salt and milled black pep­per cos let­tuce leaves, for serv­ing

Method

Pre­heat the oven to 180°C.

Heat the oil in a pan and gen­tly fry the onion for 3 min­utes. Add the creamed gar­lic and chilli paste, and cook for 2 min­utes. Trans­fer the mix­ture to a mix­ing bowl and al­low to cool.

Add the re­main­ing in­gre­di­ents and mix well. Us­ing floured hands, shape the mix­ture into frikkadels.

Heat a lit­tle ex­tra oil in a pan and fry the frikkadels in batches over a medium heat, un­til browned. Trans­fer the frikkadels onto a bak­ing sheet and bake for 10-12 min­utes.

Com­bine all of the Horse­rad­ish & Yo­ghurt Dip­ping Sauce in­gre­di­ents to­gether, and sea­son to taste.

Serve the frikkadels in let­tuce, in let­tuce leaves, with some of the dip­ping sauce.

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