Useful Travel Information

Public transport can be a challenge in South Africa. We suggest you plan ahead so that you know what you are doing rather than to arrive and then be stuck.
You need to get yourself to the Hyatt Regency Johannesburg Hotel for the first leg of the congress. Expect to travel for around 30 to 45 minutes from the airport to the hotel in Johannesburg.
Our tour ends in Cape Town. After the tour you will be departing from the Southern Sun Waterfront Hotel and expect to travel between 45 to 60 minutes from the hotel to the airport in Cape Town.

Travel by train. The Hyatt Regency in Johannesburg is 200m away from the Gautrain Station in Rosebank. There is a direct line from the OR Tambo International Airport to this station and it is easy to use.

Uber is very popular in South Africa and is an efficient way of getting around Johannesburg as well as Cape Town.

Both Hotels also have shuttle services and we recommend that you book these directly with the hotel to avoid disappointment.

Car rental is definitely an option especially if you have extended your stay. Don’t forget we drive on the left hand side of the road!

South African Glossary

The organising team thought you might want to familiarise yourself with a few words we use all the time… Don’t worry we wont test you but it certainly will broaden the smile of your hosts if you use one when we least expect it!

Mzanzi – South Africa

Robots – Trafic Lights

Howzit – Hello, how are you?

Lekker – Great, nice, tasty

Sho’t Left – Trip

FoSho – Yes, absolutely

Eina – Ouch!

Eish – Oh dear!

Now Now – pretty much whenever, or never

 

South African Cuisine

South Africa is a true melting pot of cultures and our local cuisine is one of the most tangible ways of seeing and experiencing our cultures on a plate. On tour you will definitely encounter some of our favourites.

With the mix of ethnicity that is South Africa comes a mix of cultures, backgrounds and traditions, all of which influence the food style. The mixture of cultures began as early as 1652 when the first Dutch settlers landed in South Africa. In the 18thCentury, British, German, and French colonists began inhabiting South Africa as well. Add to that the growing number of Europeans, immigrants from various other African nations, as well as India arriving over the past century and with them their food culture. Today our menus are as international as any other country in the world but we do have our heritage cuisine which is as much a symbol of home and comfort as what it is sustenance.

We also like finger food… which is eaten by hand, not eating fingers!

Look out for some of these on your tour through South Africa.

Braaivleis – The word braai is Afrikaans for “barbecue” or “grill” and is a great social custom. The term originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for “meat”.

Shisa Nyama – Shisa Nyama is a term used in many South African black townships to describe a barbecue or braai where people come together to grill meat in an open fire. Shisa nyama is a Zulu phrase and, literally, means to “burn meat”.

Bunny Chow – Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It ultimately originated among Indian South Africans.

Melktert – Melktert, Afrikaans for “milk tart”, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs.

Koeksusters – A koesister is a traditional Cape Malay confectionery made of fried dough infused in syrup or honey. The koeksister was later appropriated by early Dutch settlers and today is widely popular as a sweet coffee break accompaniment.

Bobotie – This South African original is similar to meatloaf. A slightly sweet curry flavours ground beef with a milk and egg custard on top. It originated as with the Dutch and Indonesian influences in the early Cape history.

Pap – A maize porridge that can be used as a breakfast porridge as well as a lunch or dinner starch option. South Africans have adopted this across all cultures and can be seen in fine dining interpretations right through to local fast food offerings as an economical way of feeding the masses.

 

Contact and Location

If you require any more information please do not hesitate to give us a call or send an email, alternatively, you can fill in the enquiry form below and we will get back to you as soon as possible.

SANA
14 Summit Rd
Knoppieslaagte
Midrand
1685

+27 (0)87 945 4621

hello@IGCA2020.co.za