On 26 October 2026, KAP sani2c published a food-flavoured update on two of the stage race’s signature chill-zone treats: banana bread at Mackenzie Club after day one, and crunchies at Jolivet after day two.
The event describes sani2c as a tough journey from the mountains to the sea, where recovery and refuelling in the chill zones are part of the post-ride rhythm. For many riders, that means Mackenzie Club banana bread on day one and Jolivet crunchies after day two.
Jolivet crunchies
The Jolivet crunchies trace back to sisters-in-law Judy and Penny Rosevere, the first long-serving coordinators of catering at Jolivet Farm race village. According to sani2c, their original recipe was trialled in the event’s first year in 2005, proved popular, and has featured every year since.
At Mackenzie Club, Sandy van Rensburg runs the community catering effort. The banana bread has also been part of sani2c since 2005, using a recipe from the late Jules Stone, who lived in the area and ran cooking lessons for local domestic staff.
Mackenzie Club banana bread
Van Rensburg says Nobuhle starts making the banana bread six weeks before the event, with the loaves frozen and then defrosted for use at sani2c. In recent years, with two events running, the Mackenzie Club team has made about 350 loaves.