The fifth annual Proudly Porterville art and lifestyle weekend is set to take place from Friday 30 September to Sunday the 2rd of October.
Proudly Porterville offers visitors with the chance to view and purchase a wide variety of art from both emerging and acclaimed artists – with art ranging from paintings, jewellery, and ceramics to bespoke tableware, woodwork, mosaics, crochet, quilting, beading and more. In addition to the arts, the event also offers up an itinerary of live music, workshops, culinary experiences, outdoor activities, fun children’s events and more.
Held in the beautiful country town of Porterville, this popular art experience has become a firm favourite on the events calendar, and every year sees new and exciting additions to the line-up of artists, venues, exhibitions and activities. This year visitors can expect a picnic under the stars on the Friday night, an artisanal gin tasting experience, a community market selling a myriad of local crafts and foods, and a cooking show and dinner hosted by Jenny Morris on the Saturday.
Must-visit venues
The Porterville community rallies together to take part in this exciting event, and multiple venues throughout the town will be showcasing the work of a myriad of local and visiting artists. Many of these venues are in the artists own studios and homes where visitors can view and purchase art straight off the easel.
New on the line-up of venues to visit this year is The Cowshed, a beautifully restored and revamped old working cowshed in Frank Avenue, which will be showcasing the ceramic work of artists such as Amelia Jacobs, husband and wife duo Jacques and Adelaide Uilenbosch, Karin Schimke, and James Retief. Visitors will also have a chance to try their hand at throwing a small vessel on a wheel or to glaze a ready-made cup for a raku firing.
Other must visit locations are Die Lighuis, Poppie and Picasso, The Red Tricycle, and the Jan Danckaert Museum.
Artists to anticipate
Some of the artists to anticipate at Proudly Porterville include Alna Prodgers, Andre du Toit, JP Meyer, Anneke Pasque, Carin Dorrington, Joey Koen, Katja Abbott & Paul Kristafor. Maria Van Graan and many, many more.
Also look out for work by artists such as Marietjie Nieuwoudt, Wilna Crafford, Yoko Reijn, Anya Lourens, Arend Louw, Clare Menck, Annelie Janse van Rensburg, Stephanus du Toit, Lynn Joubert, Amelia Keefer, Amelia Jacobs, Andries Samuel, Karin Schimke, James Retief, Con-Li Halvorsen, Estelle Haward, Kevin Stanley, Cathy van der Westhuizen, Anneke Smuts, Maria van Graan, Jerald Blaber, Isobel Knox and Eleton Jagels.
Food, fun and more
This highly anticipated weekend provides an opportunity for art lovers, foodies, families, outdoor enthusiasts, and anyone looking for a city escape to get out and about, make memories, and have fun. There truly is something at Proudly Porterville for everyone. Invest in some art; stock up on fresh local produce and other delicacies; enjoy a delicious meal at one of several top restaurants in town; go mountain biking or running on the beautiful local trails; taste the locally produced gin; relax and savour small town life – the list goes on.
Nearly all the attractions are within walking distance from each other, so visitors can park and stroll through the town, enjoying the art exhibitions, stopping for a meal, buying local fare – all with a beautiful mountain backdrop as Porterville is nestled at the foot of the Olifants Mountains.
Porterville is only 150 km’s from Cape Town so close enough for a day trip. However, visitors are encouraged to stay over for the entire weekend to make the most of the experience. Tickets are not required for the Proudly Porterville weekend as entry is free, but accommodation bookings, restaurant reservations and workshop bookings are recommended ahead of the time due to demand. For more information visit https://porterville.bergriviertourism.co.za/ or contact Porterville Tourism Office (022-931 3732).
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Farm-to-Table in Piketberg: Celebrating Rich Autumn Flavours in the Heart of Bergrivier
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High up on the plateau, the Piket-Bo-Berg Farmers Market has become a much-loved gathering point, drawing visitors with its artisanal breads, fresh produce, preserves, honey and handcrafted goods. It’s a place where the connection between grower and buyer feels immediate and real. Along the surrounding routes, padstalle and farm stalls offer their own temptations – from freshly baked mosbrood and roosterkoek to homemade jams, dried fruit and local delicacies. These roadside stops are more than conveniences; they are an essential part of the region’s food culture, inviting travellers to slow down and savour the journey. A visit to Skrik van Rondom adds another layer to the experience, where rooibos products sit alongside biltong and game meat – a true reflection of the area’s diverse culinary landscape. From Soil to Sip: Wines, Coffee and Rooibos No farm-to-table journey is complete without something to drink – and Piketberg delivers with a range of locally produced options that pair beautifully with the season’s flavours. At Org de Rac, one of the area’s most celebrated organic wine estates, visitors can enjoy thoughtfully crafted wines that reflect both terroir and sustainability. Tastings often include pairings – from fresh oysters to local cheeses – all enjoyed against sweeping valley views. For something more grounding, Berg Coffee offers a slower, more intimate experience – the kind of place where a strong cup and a homemade treat become part of the journey rather than just a quick stop. And then there’s rooibos – deeply woven into the identity of the wider region. From cultivation and traditional drying processes to modern interpretations like rooibos-infused gin, this uniquely South African ingredient moves effortlessly from field to glass. 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Meanwhile, the vineyards of Broodkraal contribute to the area’s agricultural richness, with grape production forming part of the broader winemaking ecosystem that supports estates like Org de Rac. Together, these elements create a food landscape that feels both abundant and deeply rooted in place. Where Local Traditions Meet the Table Alongside Piketberg, and adding a deeper cultural layer to the region’s farm-to-table story, lies the village of Goedverwacht – a place where time-honoured food traditions remain part of everyday life. Founded in the early 19th century as a mission station, Goedverwacht has strong Khoisan heritage roots, which continue to shape the community’s cultural identity, agricultural practices, and connection to the land. Here, organic vegetable farming continues alongside these deeply embedded traditions, with seasonal produce harvested by hand and shared within the community. Visit during the sweet potato (patat) harvest season and you’ll witness a vibrant celebration of local food heritage, where this humble ingredient becomes the centrepiece of gatherings and meals. Alongside this, West Coast flavours find their way inland – with snoek, often enjoyed smoked or braaied, forming part of the region’s broader culinary identity. The annual Snoek en Patat Fees, held in June, brings this heritage to life – a lively celebration of food, culture and community rooted in a simple but powerful tradition. Historically, local farmers would trade their homegrown sweet potatoes with West Coast fishermen in exchange for snoek, creating a staple winter pairing that sustained the community. Today, that legacy lives on through the festival, where visitors can enjoy braaied snoek, sweet potato dishes, roosterkoek and homemade preserves, alongside music, local crafts and community storytelling. 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Rows of bokkoms – salted, sun-dried mullet – hang in the open air, prepared much as they have been for generations. Here, you can learn how bokkoms are made from the fishermen themselves, then taste the result – something that hasn’t been reinvented, just preserved. At Ek en Jy Vissery, this heritage becomes something you can sit down and savour. A simple table set close to the water, bokkoms served with fresh bread and moskonfyt, and a glass of chilled white wine in hand – it’s an experience shaped as much by its surroundings as by the food itself. Craft Beer, Small-Batch Gin and Harbour Views At the Port Owen marina, Velddrif’s more contemporary flavour comes into focus. With boats moored gently in the harbour, it’s a setting that invites you to slow down and stay awhile. Spots like Charlie’s Brewhouse offer a range of artisanal beers – from crisp lagers and easy-drinking ales to fuller-bodied brews with deeper, more complex notes – often best explored through a tasting flight. Alongside this, small-batch gin experiences introduce locally inspired botanicals and clean, aromatic profiles that reflect the surrounding landscape. Paired with relaxed menus – from seafood to casual sharing plates – it’s the kind of place where a quick stop easily turns into a long, unhurried afternoon. Fresh from the Water: Seafood and Simple Pleasures Seafood is woven into daily life in Velddrif, appearing in many forms across the village. Whether it’s freshly prepared takeaways enjoyed overlooking the water, or a more refined meal at a riverside or marina restaurant, the emphasis is always on freshness. Snoek, mussels and calamari are prepared simply, allowing the ingredients to speak for themselves. At the Laaiplek harbour, even an ice cream from the Lighthouse Giftshop & Deli becomes part of the experience – something to savour while watching fishing boats come and go. From Farm to Table: Where Flavour Begins Velddrif’s story doesn’t stop at the water’s edge – it stretches inland to farms where flavour begins long before it reaches your plate. At Kokkerkom Kaas, cheese tasting offers a window into this slower way of producing food. Made from rich Guernsey milk, the cheeses range from gently spiced goudas to softer, creamier styles and more mature varieties with depth and character. Visitors can enjoy a tasting or take a selection home to pair with fresh bread and local preserves – a simple pleasure that reflects the region. This experience offers a rare chance to chat to the cheesemaker, learn about her craft and taste how the land and process come together in every bite. Along the Road: Farm Stalls and Familiar Flavours Some of the best flavours in Velddrif can be discovered at unassuming farm stalls, where shelves are lined with homemade goods and traditional West Coast favourites. Stop in at Skooltjie Padstal or Tolbossie Farm Stall, where freshly baked breads, preserves and comforting local dishes reflect everyday life in the region. Think flaky fish pies, bokkom bread, and those nostalgic, no-frills flavours that hit just right. For something truly traditional, look out for dishes like pap and fried fat (kaiings) – rich, comforting and deeply rooted in local food culture. These are meals that aren’t styled or staged; they’re part of daily life – generous and familiar. Markets, Makers and a Sense of Place If you want to experience Velddrif in one place, head to the Velddrif Village Market. This is where the community shows up – and shows off. Stalls brim with artisanal foods, organic produce, wood-fired pizzas, fresh coffee and homemade cakes, alongside handcrafted goods and locally made products. There’s a relaxed, social energy where visitors browse, taste and linger. Regular themed markets and nearby offerings in Port Owen add to the experience, bringing together fresh produce and handmade wares in a beautiful coastal setting. A Place Where Food Tells a Story What makes Velddrif special isn’t just what’s on the plate – it’s everything around it. It’s learning how bokkoms are made from the fishermen themselves, chatting to a cheesemaker about her craft, and tasting produce that comes directly from the surrounding land. In some cases, it’s even taking part in cooking lessons with locals, where recipes and techniques are shared in the moment. It’s discovering that the best meals aren’t rushed – they’re shared. This is agritourism in its most authentic form – immersive, personal and full of flavour. Velddrif isn’t polished. It’s real. It’s wind in your hair, salt on your skin, and flavour that stays with you long after you’ve left. Every bite forms part of the journey – and every journey tastes better here.
