Scooter Life – Notes From The Editor

Scooter Life – Notes From The Editor

All the waves in Sumbawa at the place we were staying were within a 5km radius, but it was impossible to get to by foot. The beaches were too rocky and arduous to walk on.  

So the only way to get anywhere was via scooter. 

In Bali alone, it is estimated that there are 1,000 fatalities in scooter accidents alone, so it is quite a daunting thing to get two wheels on the road.

However, the roads were chilled where we were, so for R50 a day, we hired a scooter and headed out with our surfboards strapped on, looking for waves.

These scooters have two rearview mirrors, but none work; they are either rusted solid in the wrong direction, pointing at the trees or pointing down at the road and rusted firmly in place. So the only way is to keep hooting to let everyone know you are approaching and in the zone. 

Dogs, cows, and other animals run into the street, and you can’t swerve because there might be a truck behind you, which you can’t hear because of the whooshing in your ears, but it soon became apparent that the roads were safe.

Everyone drives slowly, knows that surfers are there to spend money on the local economy, and treats each other with incredible respect on the roads. 

Young girls, old ladies, and three or four people on a single scooter are carefully monitored, and nothing seems to go wrong, touching wood. 

We went looking for a famous secret right-hand pointbreak, and after about 3 km of bundu bashing, we came across an eery, semi-deserted fishing village on the beach. There were no waves and few people, but eventually, someone came out and told us where to go to the waves. We backtracked and went gunning it along the tracks to find the wave, which we eventually did. 

It’s cool to embrace another form of transport and realise that the most important thing on the roads in Sumbawa is to watch out for other people and treat them with respect. It would be cool if this sort of thing happened everywhere in the world, if you know what I mean. 

FOSTER Update

 

 

The reserve management team have been deployed to the Cape St Francis Reserve for further alien clearing in the last few weeks. When walking the trails one may well feel that the reserve is alien free, but if one wonders of the beaten track into one of the valleys one realizes that the alien problem is far from mastered and will take the team most of winter to clear.

 

There are two fund raising events for FOSTER coming up:-

 

Dr Carla Dodd from Nelson Mandela University will be giving a talk at the Cape St Francis Resort on the 14th of May at 17h00 titled “Our Wildside Pools a Window to 3.5 Billion Years of Life” as a fund raiser for FOSTER. There will be an entrance fee of R75 and Dr Gavin Rishworth will also be in attendance. This will be a fascinating presentation and will allow us to see these pools in a very different light in the future when we understand their significance and role they play in our eco system.

The FOSTER Jol is back on the 1st of June at the Cape St Francis Resort, themed Cowboys & Indians with two local bands set to rock the house, Ghost Riders will open and will be followed by On the Rocks, whilst the Jason from the resort will be providing suitable pooitjies to keep your energy levels up. Tickets available at the resort or on Quicket, R300 for adults and R150 for kids, which includes food. So come in your best Western attire and prepare to party.

Regards

Win A Car With SPAR, Wine Of The Week and How To Make Large Baked Potato Cups- What’s On At The SUPERSPAR

Wine Of The Week

Barista Black

Premium wines crafted in South Africa – Pinotage, Black and Chardonnay. Visit www.baristawine.co.za for more information, global availability and online sales.

Barista Black 2020

Grapes were sourced from the best vineyards in the Western Cape. The wine was fermented in a combination of stainless steel & concrete tanks with two gentle pump overs a day. It was then matured in oak for 16 months with 20% of the wine aged in first-fill French barriques

 

 

Win A Car With SPAR

Win A Car With SPAR

The competition Ends 2 June 2024

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Don’t forget our huge savings on SPAR Full Cream Long Life milk, the ever-popular Weet-Bix, Lancewood Chedder cheese, Lays Chips and Jacobs Coffee

 

HOW TO MAKE LARGE BAKED POTATO CUPS

INGREDIENTS

    • 6 medium SPAR Freshline potatoes
    • 3 Tbsp SPAR extra virgin olive oil

FOR THE TUNA FILLING

  • 1 can SPAR light meat shredded tuna
  • 2 Tbsp SPAR Freshline spring onion, chopped
  • ½ disc SPAR feta cheese, crumbled
  • 2 Tbsp SPAR mayonnaise
  • ¼ cup SPAR cream style sweetcorn
  • Salt and pepper

FOR THE BACON AND CHEESE FILLING

  • 100g SPAR streaky bacon, diced and fried until crispy
  • ½ cup SPAR sour cream or SPAR double cream plain yoghurt or fresh cream
  • 1 SPAR large egg
  • Salt and pepper
  • 3 SPAR Freshline cherry tomatoes, halved
  • 6 slices SPAR white cheddar

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METHOD

  • Cook the potatoes by either simmering them until tender or microwaving them until tender (to microwave the potatoes, pierce with a fork and cook for 10-14 minutes or until tender).
  • To make the tuna filling mix all the ingredients and season to taste.
  • To make the bacon filling, mix all the ingredients except the tomatoes and season to taste.
  • When the potatoes are tender and cool enough to handle, squash each potato by simply pressing down on them until they are about 1-cm thick. Start preheating the oven to 200ºC.
  • Prepare a large six-hole muffin tin by adding oil to each hole. Now carefully line each hole with a squashed potato and make an indent in the middle. Season with salt and pepper and add another drizzle of oil.
  • Bake the potato cups for about 20 minutes or until they are golden and crisp.
  • Fill each potato cup generously with either the tuna filling or the bacon filling – this recipe makes enough filling for 3 cups of each.
  • Now for the bacon filling, add two halves of the cherry tomatoes to each potato and top with cheese. For the tuna filling simply fill generously and then top with cheese.
  • Bake the potato cups for about 20 minutes or until golden.