
4 places in South Africa that channel the Italian countryside
South Africa might be thousands of kilometres from Italy, but you don't need a passport to feel like you've stepped into the Tuscan hills or the vineyards of Umbria. Across the country, a handful of places capture the look, feel, and slow-living vibe of the Italian countryside – with a South African twist. Take a look…
Why it feels Italian: Hilltop stays and rustic romance
South Africa's Magaliesberg mountain range – just an hour from Johannesburg – offers rolling green hills, quaint lodges, and old-world charm that mirrors northern Italy's Lake District. Properties like Mount Grace Hotel or De Hoek Country Hotel evoke villa-style getaways, where stone pathways, manicured gardens, and terracotta roofs set the mood. Hartbeespoort Dam and the Magaliesberg Mountains. Image: canva
Why it feels Italian: Vineyards, mountains, and fine food
Franschhoek may be French in name, but parts of this wine valley look and feel straight out of Tuscany. Think cypress-lined driveways, ochre-hued farmhouses, and terraces overlooking endless vineyards. The surrounding mountains echo the Apennines, and the Mediterranean-style climate seals the deal. Many wine estates here lean into an Italian countryside aesthetic – with terraced gardens, fountains, and even olive groves. Franschhoek, Western Cape. Image: canva
Why it feels Italian: Olive farms, slow living, and sunbaked soil
Less commercial than Stellenbosch or Franschhoek, Robertson feels like a secret corner of a rural Italian countryside. The town is surrounded by wine estates and olive farms, with dusty roads winding through sun-drenched vineyards. It's peaceful, pastoral, and perfect for long lunches and countryside picnics. Robertson Wine Valley. Image: canva
Why it feels Italian: Mediterranean coast meets local fishing village
This seaside village on the West Coast might be South African to its core, but its whitewashed buildings, cerulean sea, and simple coastal life scream southern Italian countryside. Paternoster feels like a cross between Sicily and the Amalfi coast – minus the crowds. The town's food scene, with its seafood pastas and oceanfront bistros, could pass for a small Italian beach town. Paternoster, Western Cape. Image: canva
Let us know by leaving a comment below, or send a WhatsApp to 060 011 021 1.
Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X and Bluesky for the latest news.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

TimesLIVE
17 hours ago
- TimesLIVE
Tradition meets convenience
I grew up eating tripe and onions, a traditional Yorkshire dish that my mother mastered for my British father. Tripe, the lining of the cow's stomach, is something you either love or hate. We loved it. Mom's version was made using clean tripe — I later learnt it was soaked in bleach to make it clean and snowy white — and it was cooked slowly in onions and milk till tender. It was one of my favourite dishes, so my interest was piqued when invited to lunch at Tasty Nation eatery, located in a suburban shopping centre in Sunninghill, Gauteng and fast growing in popularity. Here you will find items such as peri-peri chicken, pork ribs and lamb chops among traditional foods like maotwana (chicken feet), mogodu (beef tripe and intestines), thlakwana (slow-cooked cow heels), skopo, sheep head, nhloko (beef head meat), pap, dombolo (steamed bread), samp and beans and even hot-cooked chips — a celebration of a range of dishes that truly reflect South African food culture. At Tasty Nation you can sit down and enjoy the feast, order a takeout or pick up ready-made meals from the well-stocked freezer section. I came home with a doypack of delicious samp and beans and some tender yet chewy ready-prepared chicken feet. I chatted to Kelly Lewis, CEO of Tasty Nation, and asked her where it all started, what was it about offal that she so enjoyed and why the company had chosen to open their first eatery in the northern suburbs of Joburg. Image: Supplied Offal kind of found me, actually. While working on other convenience foods, my partners and I realised there was an entire market of people who loved traditional offal dishes but had little to no access to them in a convenient, ready-made format. Despite its beloved status, offal was largely absent from mainstream food service. I wasn't a chef, but I had a background in sales and a drive to make things happen. So, I took that insight, built a team, and set out to bring these cherished meals to the people who wanted them. And that's been our mission for the past decade — getting offal into as many hot food counters as possible. A year ago, our convenience offering expanded to include a range of frozen meals, now available in Pick n Pay stores nationwide. And most recently, we launched our very first Tasty Nation outlet in Sunninghill, a big step in bringing offal into the everyday food conversation. It will probably surprise you to learn that I didn't grow up eating offal. My mother occasionally cooked dishes like liver and kidney, but I never enjoyed the flavours, or the textures for that matter. I've come to enjoy and respect them more over time, though. Head meat is my offal of choice at the moment. Tasty Nation, in a Sunninghill shopping centre, offers traditional dishes. Image: Supplied Tasty Nation. Image: Supplied We at Hodari Foods have been cooking hundreds of tonnes of offal each month for over a decade, supplying hot food counters across the country. Our move into the quick service restaurant space was a natural extension, which gives our customers the opportunity to enjoy our meals in a comfortable sit-down setting or delivered from our store to their door via their favourite food delivery app. And that's how we came to open our very first restaurant in Sunninghill, where busy people live and their need for traditional foods was a gap in the market. The response to access of traditional foods available on demand — especially in a suburban area — has been overwhelmingly positive. There's a strong appreciation for the convenience of enjoying familiar, culturally rooted meals close to home. It shows that even in our fast-paced, modern lifestyles, people value staying connected to their heritage. In South African traditional food culture offal is a huge favourite, yet many offal dishes still carry a negative stigma. How does your company go about changing this perception? Offal holds a special place in South Africa's culinary heritage and that's why we prepare every dish using trusted recipes and time-honoured cooking methods to deliver the authentic flavours. In celebrating these foods our aim is to bring it to everyone and there's more Tasty Nation restaurants to come, where we serve these beloved dishes in a clean, warm, inviting urban space with a modern design. Cleaning and preparing offal is time consuming; how is this done in the relatively small restaurant kitchen at Tasty Nation? It's very time-consuming, which is what puts a lot of people off cooking offal themselves. Our restaurant kitchen is small, but that's by design. All the cleaning, preparation and cooking is done in our central kitchens, which allows us to offer every meal on our menu all day, every day. More importantly, it ensures consistency — our customers can count on the same great taste at any Tasty Nation location, whether in Sunninghill or beyond — watch this space. 'Low and slow' is the key to cooking offal — using low temperatures and extended cooking times helps break down its tough fibres, resulting in tender meat and richly flavoured broths. We don't marinate offal, as our cooking method itself achieves the flavour infusion and tenderness that marinating does for prime cuts. Spice additions vary greatly from one offal to another. Tripe, for example, is traditionally cooked in its own juices with very little additions, while ingredients such as bay leaves, curry powder and chillies play an important role in transforming other forms of offal into flavourful and aromatic dishes. Pap, steamed bread and samp and beans are popular starch sides enjoyed with an offal stew, and the plate is then completed with cooked vegetables like spinach or cabbage and salads such as tomato salsa, coleslaw or beetroot. Mogodu (tripe) is by far our best-selling dish at Tasty Nation. Other favourites include nhloko (head meat), mutton curry, Gatsby, and braaied meats like beef short rib and brisket, typically served with pap and tomato relish. Which drinks pair well with a steaming bowl of offal? Lagers are a popular pairing with dishes like tripe or head meat. A bold red wine or strong ginger beer is a good option for the same reason, to cut through the richness of the dish. When can we expect more Tasty Nation restaurants opening about Gauteng and the country? The wheels are already in motion for expansion in Gauteng this year. Tasty Nation, Shop 12 Chilli Lane Shopping Centre, Sunninghill, Sandton Open: Monday — Saturday 10am-8pm; Sunday and Public Holidays 10am-8pm

IOL News
a day ago
- IOL News
A Parisian classic with South African soul in Stellenbosch: Mill St Bistro's 'L'Entrecôte Experience'
The L'Entrecôte Experience at Mill St Bistro, showcases Michelin-starred chef Phil Carmichael tribute to South African produce in a homage to French cuisine. It's not often that a plate of steak and chips lingers in your mind long after the meal—but then again, not every plate comes from Mill St Bistro in Stellenbosch. Michelin-starred chef Phil Carmichael's latest addition to the menu, the 'MSB L'Entrecôte Experience', is more than just a nod to a French classic. It's a carefully considered tribute to excellent South African produce, traditional technique, and good, honest generosity—all at a surprisingly accessible R350 per person. The experience starts with a crisp green salad lightly dressed with a fynbos and honey vinaigrette—a subtle introduction before the main event. What follows is a flame-seared grass-fed rump of beef, cooked over woodfire for that unmistakable smokiness. It arrives sliced, tender, and perfectly seasoned, accompanied by a velvety mushroom café au lait sauce and a generous pile of bottomless shoestring fries. Yes, bottomless. But what makes it even better is that the steak is served twice. Just when you think it's over, the second round arrives—ensuring you truly get to savour the moment.


The South African
a day ago
- The South African
Little Rangers Program ignites passion for Wildlife
The Lion & Safari Park is turning young visitors into wildlife champions with its exciting Little Rangers Adventure Club. This hands-on programme, designed for children aged 5 to 12, offers a thrilling mix of adventure, education, and conservation. It's quickly becoming a hit among South African families eager to swap screen time for real safari experiences. Just 13 kilometres from Lanseria Airport, the Lion & Safari Park invites children to step into the shoes of real rangers, according to IOL. Kids get to track animals, feed giraffes, attend lion talks, and take part in conservation activities—all in a safe and engaging setting. It's a chance to learn about South Africa's incredible wildlife up close. 'At Lion & Safari Park, we believe that a love for wildlife starts young,' says Shandor Larenty, Group Wildlife and Conservation Manager. 'We've seen how the Little Rangers programme sparks curiosity and passion in children. It's our way of nurturing the next generation of conservationists through unforgettable, hands-on experiences.' The programme runs every weekend throughout the year, making it easy for families to enjoy the great outdoors together. Each session lasts 90 minutes, from 9:00 to 10:30 am, and costs R130. To join, parents pay a one-time sign-up fee of R300, which includes a safari vest, a field guide, and the first Cub Scout badge. Children earn badges by completing fun, conservation-themed activities. These include art in the park, paw and spoor tracking, and age-appropriate bush survival skills. Each badge brings them closer to becoming a Little Game Ranger, the highest tier in the programme. Along the way, kids move through levels from Cub Scout to Safari Star, Wildlife Warrior, and finally Little Game Ranger. Each level unlocks exclusive discounts and benefits. The ultimate prize? A free birthday party at the park, complete with venue and setup, for those who reach the Little Game Ranger level. This unique reward motivates kids to learn and engage with nature actively. 'The badges and tiers give children a sense of achievement,' Larenty explains. 'They build knowledge, confidence, and excitement about wildlife and conservation. It's inspiring to see young faces light up when they earn a new badge.' The Little Rangers Adventure Club offers South African families a wonderful way to connect with nature and instil a lifelong respect for wildlife. It's a perfect blend of fun and learning, encouraging children to become true ambassadors for the environment. Let us know by leaving a comment below, or send a WhatsApp to 060 011 021 1. Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X and Bluesky for the latest news.