Road Tripping

Features on where to go road tripping, what to pack, what’s required for your Mozambique trip, safety tips and more.

  • Pack for kids for your road trip

    Know what to pack for kids for your road trip with these tips #Roadtripping Connect with us and share your photos of your goodies from Randburg Midas and tag #RandburgMidas Facebook Twitter Youtube Google+ Instagram LinkedIn Pinterest Youtube uploader: Courtney Solstad    

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  • South African Snacks

    South African snacks are something we have all grown up with. To foreigners, I am sure some of them must seem very strange #NutsandBolts4Breakfast South African cuisine, like South Africanisms, reflects the cultural diversity of the “rainbow nation.” From traditional African food to cuisine passed down from Indonesian and Malaysian slaves, South African food is a cacophony of tastes and textures. Make sure you have a South African beer at hand when trying any one of these dishes — we recommend a Castle Lager. Boerewors South Africans take pride in informing their foreign guests that the delicious piece of sausage they have just enjoyed was snake meat. This ends up being quite believable to the unsuspecting foreigner because boerewors, especially when it is bought with its meat coiling around itself and the thickness of the sausage appearing to be the thickness of a snake itself, does indeed appear to be a dead snake. Boerewors, though, is a popular piece of meat, made up of minced beef and a uniquely South African blend of spices. It is enjoyed best on a braai (barbecue). Biltong This is the snack to enjoy while watching South Africa’s Bafana Bafana wishing the French national team a fond “au revoir.” Similar in many respects to beef jerky, biltong is a tough, slightly salty meat that comes in small, snack-size pieces. It’ll have you craving more — and for another swig of that Castle Lager. Pap What could be described as a staple among uniquely South African foods, pap is a polenta-like meal made out of mielie-meal – a little bit like corn flour. Wholesome and filling, pap is the definitive accompaniment to a South African meal. Plus, it makes you strong, boys and girls. Chakalaka Pap is not that nca (meaning “nice”) by itself. But chakalaka adds that extra nca flavor, giving your pap vitality and life. Chakalaka is a spicy vegetable relish that is said to originate from some fiery Joburg mamas. Never eat it alone. Ever. Babotie Made with minced meat and baked with an egg topping, this uniquely South African food originates from South Africa’s Cape Malay community, a community descended from slaves brought in from the Dutch East India Company’s colonies in what is today Indonesia. Slightly spicy, the dish goes well with rice, a dose of fruit chutney, some chopped banana, and a sprinkling of coconut. Bunny chow Another dish that reflects South Africa’s cultural diversity is the famous bunny…

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  • Dezzi Raceway Competition

    Enter the Dezzi Raceway Competition exclusively offered to all Randburg Midas followers #Roadtripping There are four tickets up for grabs to this weekend’s SupaDrift! All you have to do to stand a chance of winning is follow the three simple steps below: 1. ‘Like’ the Dezzi Raceway Facebook page (this is so easy, just click the ‘Like’ button on the page) 2. Tag the person you would like to take with in the comments below 3. Share this post on Facebook or Twitter and tag #DezziRaceway Winner will be announced on Friday @ 1pm

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  • Campfire recipes

    Learn three great and super easy campfire recipes from Heather Menicucci #NutsandBolts4Breakfast #Roadtripping I love cooking, and although when I’m camping I don’t have access to things like lamb shoulder, duck, or bacon, all that good stuff that requires refrigeration, it’s still super fun to cook when you’re camping. These are just some easy recipes that’ll make you feel like you’re a good campfire chef and really will be super simple to make. Recipes 1 The first is something that college kids all know, and it’s what I call lazy noodles. It’s just taking ramen, throwing out the spice packet, and making your own kind of pasta dish with the ramen. They’re really easy to carry. They’re really easy to make when you’re camping. They just require a little bit of hot water, and then you can chop up some broccoli, chop up some onions, and throw a little soy sauce in. If you brought peanut butter you can even make peanut noodles with some hot sauce and it will taste like you’re having sesame peanut noodles around the camp fire. Everyone will be impressed. Recipes 2 Another thing that I like to make and that makes me feel like I’m somehow connected to ancient campers is bannock. Bannock is a native American staple. It’s just flour, baking soda, oil, water, and salt. What I do is mix all the dry stuff and put it in a Ziploc bag before I go. Then I just mix a little water with it when I’m on site. Bannock can be fried up in oil. It can also be wrapped once you mix it all together and knead it up a little bit. You can also wrap it around a stick and bake it in the fire. It’s a really fun thing to do. Kids really like it. Again, it just feels like you’re connected to ancient campers when you make a recipe like that. It’s an ancient recipe. Recipes 3 Another thing that I really like, because I hate smores, is bananas stuffed with chocolate. So you can take a whole banana. Don’t peel it. Just slice it length wise, tuck little bits of chocolate inside, wrap the whole thing in aluminum foil, and place it in the coals of the fire, not really in the flame but just in the warm part on the bottom just for a minute or two….

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  • South African road trips 5 week series

    In this week’s episode of the South African road trips 5 week series, we look at Cape Town to Oudtshoorn and back, week 5 #Roadtripping Be sure to come past Randburg Midas for all your camping, fishing and outdoor lifestyle needs. Karoo cruise (Cape Town to Oudtshoorn and back, 850km/528mi) From Cape Town, this circuit swishes between the Cape Winelands’ vine-clad mountains to the Great Karoo, the northern section of the semi-arid plateau. Step into the past at surreal Matjiesfontein (pronounced ‘mikeys-fontein’), a beautifully preserved 19th-century railway village, and ‘tour’ its single street on a vintage London bus. After covering more of the dry Karoo (its name is a Khoe-San word meaning ‘land of thirst’), take a well-earned break in Prince Albert. A typically refined Karoo village, Prince Albert has plenty of galleries to wander through before you cross the Swartberg mountains on the Swartberg or Meiringspoort Pass, both feats of engineering. Across the mountains in the more fertile Little Karoo, Oudtshoorn was an ostrich boom town; you can still see the Victorian mansions of the ‘feather barons’. Route 62, touted as the world’s longest wine route, leads back towards Cape Town via the Breede River Valley’s fruit farms and mountain vistas. Montagu makes a convenient stop off, its art deco architecture, gourmet restaurants and walking trails overlooked by the Langeberg Range. Source: www.lonelyplanet.com

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  • An amazing Potjie

    Nothing tastes more South Africa than an amazing Potjie #NutsandBolts4Breakfast A Potjie is a perfect weekend meal. It can be made in the morning while you socialise with friends or tackle some DIY projects around the house. Here is a recipes for an awesome Lamb Potjie Potjie Pot No: 3 Serves: 6 Ingredients Cooking oil to brown meat 8 neck of lamb slices, 15 mm thick 8 lamb knuckles, 15 mm thick 8 pork knuckles, 15 mm thick 8 small onions 10 ml salt Meat stock 8 carrots, each cut into 3 pieces 3 large potatoes, cubed 24 young green beans, halved 6 baby marrows, each cut into 3 pieces 250 g button mushrooms 2 large onions, finely chopped 6 large ripe tomatoes, skinned and diced 2 – 3 cloves garlic, thinly sliced 2 – 3 drops Tabasco sauce 15 ml soy sauce 15 ml Worcestershire sauce Freshly ground black pepper to taste 1 stalk celery, cut into 5 mm pieces Coarsely chopped fresh parsley Method Heat a little oil in the potjie, add pieces of neck and brown on all sides. Remove cooked pieces. Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge. Place whole small onions on top and sprinkle with salt. Pour in hot meat stock to almost cover meat. Arrange vegetables on top in layers: carrots, potatoes, lastly green beans. Cover with lid and allow to simmer. As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top. Simmer for about 10 minutes. Braise onion and tomato in smaller potjie. Add remaining ingredients, except parsley. Simmer for 15 minutes. Sprinkle with parsley and serve. Source: www.potjiekosworld.com

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