Journal

Its funny how easily one can fall into the swing of the way things used to be, where our daily priorities were not only about those things that make us happy but the ones that are an integral part of survival. But at what cost?

After two solid days of travel, starting at Katse Dam, we packed up our landies and 4X4’d all the way to the Sani Top on the (Lesotho/SA border). We took the good roads (would hate to see the bad ones), and we averaged 39km per hour over the whole day, which translated into about 400kms in total.

We finally got to the border post long after dark; which meant that we had to stay at Sani Pass backpackers, not such a compromise as it boasts ‘The highest pub in Africa’, which is a perk that the crew was more than happy with. The next morning we negotiated the world famous Sani Pass before re- entering South Africa and then heading through the Free State towards the Transkei Coast (a former homeland).

This stretch of coastline, to my knowledge, is one of the last areas along the shoreline on the warm Indian Ocean that isn’t littered with seaside complexes, jet skis and impatient holiday goers. Life here dictates that you take each day as it comes and very quickly you begin to appreciate the simple things in life (both the ones you have available and a few mod-cons that make our lives that much easier back home).

This particular stretch of beach is Justin’s other favorite place in the world (a secret location) and those of us first timers felt very lucky to have been invited to spend a few days of well-deserved R&R here before we began shooting the next episode.

We had all been looking forward to shooting this episode “The Hungry Ones”. This one in particular would bring us that much closer to the reality of what this series is about – to see exactly where our food is from.

So we set off for a three day hike up the coast, and along the way we would fish and forage to survive. A rather daunting task for most of us city savvy folk, our mission was to see if it is still possible. All that we were allowed to take with us was water, our sleeping bags, two fishing rods and Justin’s mate Gareth Beaumont, known in series 1-3 of Cooked as ‘the fishing assassin.’

I now have new-found respect for Bear Grylls, all of the survivor participants and even all those pretty poms on Ship Wrecked: Battle of the Islands. So before you laugh, just know that simply armed with your bare hands and “the will to survive” will only get you so many crustaceans and hands filled with nicks and bruises. At present I am sporting one oversized plaster on my right thumb to prove it.

Foraging for food is harder than it sounds – I’m the most surefire super-scout wannabe I know, but scavenging for crunchy seafood (as the heading says.. sand is everywhere) gets old very quickly (I’m sorry ‘TC’ I gave it my all). It’s not like chilling on Clifton 4th and then strolling up to La Med for oysters and a pint. It’s as tough on the body as it is on the mind; and at the end of a long day cuddling around the fire, we all spoke of our wish list menus, which included, gourmet cheeseburgers, malva puddings and for me a thick cut rare rib eye steak, oh and of course a double thick chocolate milkshake to go with it (basically anything that didn’t taste of the sea!)

The last thing I remember before I tripped into a shallow snooze was Wes, our post-producer and a fellow survivor piping up and saying “My hands smell just like my mouth tastes” which sent us all into uncontrollable laughter – we had had enough.

Its not as though I went to bed starving, there was plenty of seafood to eat, but the truth of the matter is simple, the food we eat everyday (in the real world) is not about sustenance, its about the pleasure we get from every bite. Food has become about celebrating combinations of both simple and complex flavours and a luxury that I along with the rest of the survivors would not be prepared to go without.

So after a cold sleepless night under the spectacular stars we were very in high spirits when Justin announced that the rules of the ‘game’ had changed. We would still have to source all the food we were going to eat for the remainder of the ep, but instead we would be allowed to spice things up quite literally and would now be modern ‘strandlopers’ that keep with the times.

So we set off for the days hike with hot coffees in hand and a renewed love for foraging for nature’s bounty. The rest of the crew met us up the coast and we prepared a meal fit for a Transkei Chief (with a taste for oriental cuisine).

Justin, in his signature style, rustled up a Thai style seafood pot, cooked on coals right next to the beach. So everyone pulled in and camped and kuiered until an all mighty cold front came in and sent us packing.

All in all I am glad we gave prehistoric foraging a go, it’s possible and sustainable but it’s a sacrifice I wouldn’t be prepared to make for all the oysters and pearls in the world.

Till next time,
SmartMart

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