It's about the Little Things...

The Little Karoo (also known as the "Klein Karoo")offers visitors something more than just beautiful landscapes, the region is really defined by its culture. Sure there are no beaches near by but that doesn't mean that the Klein Karoo doesn't have something to offer travellers on a summer holiday.

Surrounded by mountains, crystal clear rivers, fruit orchards, vineyards and lots of indigenous plants, the Klein Karoo is home to a number of quaint towns like Oudtshoorn, Calitzdorp, Ladismith, Van Wyksdorp, Barrydale and Uniondale. Other gems that call the karoo home include the historic towns of Amalienstein, Zoar, Dysselsdorp and Haarlem.

In all, the Karoo has a reputation for being one of the Western Cape's most diverse regions. One thatt will lend itself to adventure - if you're up for it. Stretched out between Cape Town and Oudsthoorn on the R62, the Klein Karoo beckons to all those looking for a region filled with trditional culinary delights, fantastic wines, friendly locals and a landscape that will keep you guessing.

Get in your car and explore the Klein Karoo with Tourism Radio. Visit www.tourismradio.co.za to find out how to get the most out of one of the provinces' most unique regions.

Here's a little taste of what awaits you in the Klein Karoo.


OSTRICH FILLET WITH GREEN PEPPERCORN AND BRANDY SAUCE
Serves 4

Ingredients:


500g KLEIN KAROO Ostrich Steak
seasoning of your choice

Method: Baste with olive oil. Heat heavy based or griddle pan until very hot. If you are having a braai, the coals should be very hot.

Place the steaks in a pan or on a grid and seal both sides. Once the steak is sealed, sprinkle with seasoning. Turn meat twice on each side until done as preferred.

Remove from heat. Baste with oil. Cover and leave to rest for 3 4 minutes before serving. Serve with vegetables in season and a green peppercorn sauce.

GREEN PEPPERCORN AND BRANDY SAUCE
Ingredients:


2 cups heavy or whipping cream
3 tablespoons canned green peppercorns, rinsed under cold water
1 cup reduced beef stock
½ cup brandy
salt and freshly ground black pepper to taste

Method: In a large saucepan, combine the heavy or whipping cream and green peppercorns. Bring to a simmer over medium high heat, stirring occasionally to prevent boiling over

Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup). Add the beef stock and brandy, and cook until thickened.

Season with salt and black pepper. Remove from the heat and keep warm until served.

- Tersia de Wet

Add one of the region's award winning wines, followed by a meander in one of the regions nature reserves and you can say that you've truly come home.