Agri Kultuur August / Augustus 2018 | Page 51

Holland Ame rica's Zaa nda at Punta Arenas in C m hile oard stairwell on b piece of the working organ. aandam is a The Cape Horn. es from celebrated French served on Ponant ships. AgriKultuur |AgriCulture rary, ontempo c e r a s interior table. Ponant nt and comfor elega If you plan to only ever take one cruise, the smart choice is to visit Alaska. The Inside Passage routing from Vancouver, Canada to Seattle, USA is a spectacular seven-day itinerary, only available during the South African winter months as an alternative to the usual game-hunting holiday. Watching great sheets of ice carve off a glacier and plunge into the sea creating waves is one of the most memorable experiences while in Glacier Bay, sailing with Holland American Lines. HAL is a sophisticated experience and while an Alaskan itinerary is generally supported by older people, HAL does have an excellent Kids programme. The wilderness of Alaska will thrill anyone of any age: You might go kayaking for whales or, as I did, take a helicopter flip to walk on the glaciers. A foodie experience cooking and eating just-landed Alaskan salmon in the harbour of Ketchikan is recommended. Highlights on board are enjoying steaming Dutch pea soup and rich hot chocolate when you return to the ship. A second, must-do-before-you-die trip, is to round the Cape Horn, the southern-most tip of earth. We sailed, also with HAL, from Buenos Aires, Argentina to Valparaíso, the port city in Chile which is about an hour away from the capital of Santiago. Rounding the Cape Horn is a trip for those with an adventurers’ spirit and is famously choppy. That said, when we sailed, in December two years ago, seas were disappointingly calm. Standouts - aside from following the same routes as Magellan, Shackleton and Darwin, are to experience the drop-in temperature from the balmy Argentinian capital to the near freezing Chilean fjords and then back to mid-summer temperatures of Santiago within 12 days.  There's even a night dedica ted to the finest cheeses in France from Bor dier on Ponant. 51