SEPTEMBER 2013
elegance is a question of choice
New York, New York The city that never sleeps!
Changing Lives Ithembe! donate a bra, change a life
On The Runway
A look at KZN Fashion Council
Dress Your Table style your dinner table beautiful
O on Kloof An ambience of retreat in the heart of the Mother City
Yoga Sutra
Hatha or Ashtanga?
WIN!! With Suncoast Hotel & Towers Spa
SEPTEMBER 2013 ON THE COVER 39/ New York, New York 54/ O on Kloof 14/ Changing Lives 24/ Yoga Sutra 16/ On The Runway 70/ Dress Your Table
Pg 54
Cover Photo: Jay D’ Engle
Pg 62 Pg 20
COMPETITIONS
Pg 16
08/ Colour Coding Consult Valued at R1250 59/ Suncoast Hotel & Spa Be a queen for the day
BEAUTY 06/ Your Friend In Fashion, Tracey
Pg 70
Spring is in the air
10/ Make- Up Trends
Make-up for the real world
11/ Haroun Hansrot
One of SA’s leading fashion designers
14/ Changing Lives
Donate a bra, Safe a life
16/ On The Runway
Discover KZN Fashion Council
HEALTH 18/ Cancervive & Zookie Zarling
HOME 31/ Garden Grooming, Garden Blooming Flower care for spring
Zookey shows you “Can Survive”
TRAVEL
Healthy foods by colour
39/ New York, New York
20/ Cancer Fighting Foods 22/Bobbi Bear
“Every Little Somebody is a Somebody”
Discovering those New York Eyes
GADGETS
DISCOVER 52/ Lythwood Lodge 54/ O on Kloof 58/ Suncoast Spa 61/ The Oyster Box
26/ Gadgets For Guys
BON VIVANT
SPORT 24/ Yoga Sutra
The difference between Hatha & Ashtanga
New techno gizmos for guys
ENTERTAINMENT 28/ Leisure
What to watch, rent, listen to, PECANWOOD OKTOBER FEST
Pg 48 Pictures courtesy of Francesco Tonelli
62/ Simply Salt 67/ Know Your Wines 68/ Explore Your Inner Foodie 70/ Dress Your Table 73/ Cook Like A Chef Warwick Taylor Malcolm Riddle
o like I said last month, August was definitely the month for Durban. “Taste of Durban” where foodies got a chance to visit Hartford House right in Durbs & to experience the Jackie Cameron genius and then The Good Food and Wine Show with all manner of exciting international and local celeb chefs, both did not disappoint. Then straight from Food into Fashion, stepping into style with the Durban Fashion Fair at the end of August showcasing the amazing creative talent of KZN. And then, just like that its Spring!!! This month our fashion focus is on KZN designer Haroun Hansrot whose “East Meets West” designs have become firm favourites with celebrities and fashionistas around the country. A busy man, it was quite a feat to get him to still for a moment to have a chat. His journey has been an inspired one and we hope you enjoy reading the piece as much as we enjoyed our chat with him. We ‘discover’ or rather re-discover Lythwood Lodge in the Midlands, the beautiful ‘grand dame’ is undergoing renovations and we’re certain that it will become a favourite for all KZN Midlands fans. OonKloof in Cape Town is another stunning discovery, and the beauty and serenity of the boutique hotel in the Mother City is something we just had to share with you.
The Crew: Editor: Aaliyah Mia aaliyah@dfnmag.co.za 083 661 4322 Sales & Marketing: Nick Dewing nick@dfnmag.co.za 071 881 4978
Publisher and Designer: Stephanie Lambert steph@dfnmag.co.za 083 321 4521
Everyone needs a little pampering and this month we have an exciting competition from Suncoast Hotel and Towers, you can get a chance to be thoroughly primped and pampered in the tranquil spa on the 9th floor of the Durban hotel. And if that’s not enough, we also introduce you to the serenity of the Oyster Box spa, so when you’re done at one, you can visit the other. We also have a fabulous Colour Coding Consult up for grabs from SA Image Co. KZN…just in time for Spring. Its off to New York this month, we’ve tried to cover as much as we can and yes, we deliberately left out the obvious tourist ‘hotspots’ because we wanted to try and bring you the essence of the city rather than the tourist element, but the truth is, the first visit may well see you only visiting the tourist attractions as there is so many of them, but you will just have to go back to discover the rest. Most especially, the exciting La Bernadin and 11 Madison Park restaurants and my faves, Boston Flea and Smorgasborg. Rather than loads of competitions this month, we have instead included 3 charities that have touched us and we urge you all to support any or all of them if you can. Bobbi Bear is giving a voice to abused children, Ithembe is creating jobs and Cancervive is educating and giving hope to all whose lives have been touched by Cancer. Please support if you can.
Contributor: Kerryne Nico
Our Facebook friends continue to grow at a rapid rate which is great because there is so much going on that doesn’t make it to print, but we post on Facebook, so it’s a great way to keep updated. Our twitter followers too, Thank You guys, we receive great response to our competitions from social media so if you haven’t followed or liked us yet, best get to it! Keep smiling…..it’s Spring!!!!
www.facebook.com/ DeelishLifenStyle
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Spring is in the air! Spring is here and it’s vibrant forecast has us thinking up all the ways to style an outfit that reflects all the hues of the rainbow! This season it’s a broad spectrum of bright, bold hues and a mix of navy blues, greys and purples. In the transition from chilly to warmer temperatures, get ready to embrace the fiery hue of red! It’s an automatic confident booster and can lift your mood. Although the shy tend to steer away from it, those wanting to make a statement will be drawn to it.
How to wear
it...
The bluer or cooler toned skins should always go for a bluer red, and darker skin tones should go for an orange-red. Keep lips neutral, as we don’t want to be too “Mitch matchy”. Nude shoes will compliment as they will not distract from this statement colour.
of say a bright coral shirt. Do we pair with black or navy? Navy will pop the colour, and create a medium contrast, which automatically slims! Black somehow kills the gorgeous colour for me, as it seems to pair better with richer winter colours, like a burgundy. Yes, the LBD has its place, but can we not take it up a notch? By being colour coded, you are able to determine exactly what suits you! Your skin tone, eye and hair colour will dictate you best colour spectrum. We all can wear similar colours, but it’s the depth or tone that varies.
Remember a pop of colour works well for some, but a long line of colour is visually slimming. For those who want a more subtle application of colour, look at less bold tones that compliment who you are. Colour plays a huge role in portraying our overall image, and can instantly lift a dowdy outfit. Most importantly
you need to feel comfortable!
At The South African Image Company KZN, we have moved away from the traditional “seasonal colour analysis” to the “directional colour analysis” (visit www.saimagekzn.co.za for more details.)
I so often get clients who really love colour, but do not know how to wear it. They stay with the safe option of black. BLACK IS NOT A COLOUR, it’s the esy way out, as it allows for quick outfit choices, BUT is ageing and needs to be wore strategically.
By understanding how to introduce colour into your wardrobe, you will not only look better, but feel better. It’s fun and really simple to use, once you have been educated on what’s best for YOU! Step out for Spring, and introduce the amazing hues that are available.
I am a firm believer that there is so much more to navy or charcoal grey, they are versatile and most importantly do the same job as black. Some may think navy is “old”, but honestly worn correctly is chic and elegant. What instantly comes to mind, is an example
It will feel like YOU have had a “spring clean!”
06.September 2013.deelishlifenstyle.com
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Lets look at some basic rules of wearing colour.
Grab a piece of orange It’s huge for spring, and flatters most people. Just remember what tone is best for you!
Mix up one colour family Take one colour and mix different shades and textures to creat an outfit. It’s more subtle but does the job.
Colour is a fabulous tool that not only make us look better, but feel better. It’s fun and really simple to use once you have the right tips and tools. Step out for spring and introduce the amazing hues that are available. It will feel like you have had a spring clean.
your friend in fashion,
www.saimagekzn.co.za
Tracey x tracey@saimage.co.za
“
Wear what suits you
Dont let fashion dictate to you. Yellow is huge for spring, some should steer away from it as you could land up looking like a vanilla ice cream
“
Accessorise It’s a subtle way to add colour, but will automatically lift a neutral outfit. Think a bright pair of shoes or a bag.
Competition Win a colour coding consult from The South African Image Company KZN valued at
R1 250 HOW TO ENTER
Name 1 of the hot spring colours mentioned in the article on page 6 Enter by sending your answer to competitions@dfnmag.co.za Visit deelishlifenstyle.com for more details
www.saimagekzn.co.za
tracey@saimage.co.za
MAKE-UP OF THE MOMENT WORDS BY JACQUI GEEL
Jacqui Trinder, owner of Accentuate Hair & Makeup completed her IMA (International Makeup Association) qualification at London’s Premier makeup school, London School of Beauty and Makeup (Featured in British Vogue and Elle magazines). She has done the makeup for numerous fashion events, including Africa Fashion week. Jacqui has also worked on various events in London, Canada and Berlin.
AUTUMN / WINTER 2013
MAKEUP TRENDS
Petrol-like pigment points to the future of the classic eye - a subversive new sophistication where charcoal meets deepened jewel tones. The first Autumn winter makeup trend is Reb Elle. Where the focus is on the eyes. The eyeliner is not merely a line, but a bolder and more dramatic statement. It’s intense and in-yourface, yet sophisticated and flirty at the same time. You need to consider your own eye shape when attempting any eye makeup look, however with this as the focus is mainly on the eye - even more so. 10.September 2013.deelishlifenstyle.com
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If you are not sure of your own eye shape I would highly recommend going to a professional makeup artist for advice. This is invaluable for your correct future makeup application
PRODUCTS: 1. 2. 3. 4. 5.
Cream Colour Base Kohl Power Pencil Blacktrack Fluidline Zoomwaterfast Lash Mascara Lip conditioner
1
2
3
4
5
TRY IT YOURSELF 1. Use the pictures as a reference point – tailor it to you 2. For a light coverage, use a 224 Tapered Blending Brush. For intense smoky eyes, use 242 Shader Brush 3. Cream Colour Base - Applied to the exposed center of the eye to highlight – use finger tips or a firm brush 4. Kohl power pencil - Applied through the inner corner and lower outer lashline to strengthen and define the look 5. Blakctrack Fludiline - Lightly blended to create a "swallow's tail" through the outer corner of eyes 6. Zoomwaterfast Lash applied through upper, perfectly curled lashes Lip Conditioner Patted into lips to nourish and condition
In Stores Now
pressed pressed pigments pigments An intensely creamy highlighter offering extreme pearlescence and versatility of finish. Apply dry for a high shine, or on damp skin for a dramatic wet look. Provides eye-catching sheer-to-moderate buildable coverage and natural dimension finish. Pressed Pigment is delicate. Please handle with care. A favourite of our makeup Artists, M∙A∙C Pressed Pigment takes eye shadow to another level with its advanced technology. Now in nine sophisticated new shades, go bold with the rich, blue colour of Midnight or glamorous in stunning Black Grape. For a softer look try Pink Pepper or the glow of Summer Honey. Add pressed pigment eyeshadow to your look you’ve tried above to take it to the next level!
What are your make-up dilemmas? jacquigeel@yahoo.co.uk BEAUTY
11.September 2013.deelishlifenstyle.com
HAROUN HANSROT
His love affair with fashion began way back when, as a little boy he would sit and watch his mom, a popular dressmaker at the time turn an ordinary piece of fabric into something of such great beauty that he knew, the magical world of fashion would be for him. Watching the Miss South Africa pageant and the Durban July and Miss World pageants as a little boy were a delight for the aspirant designer, he would look at the fashion and think ‘wow’ not realizing that someday it would be his fashions that would make viewers go ‘wow’ With more than a decade in the fashion industry, Haroun Hansrot has become a name synonymous with decadent design, flowing fabrics and exquisite fusion of East meets West. Featured on tv shows such as Top Billing and Eastern Mosaic, the softly spoken designer, remains modest and approachable throughout it all.
12.September 2013.deelishlifenstyle.com
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When he had completed school Haroun enrolled for a degree in Psychology but within the first year, he entered and won a fashion design competition, first prize of which was a 1 year bursary. And so began the fairytale. After the initial year, a chance meeting with an Italian embassy employee resulted in Haroun being offered a 1 semester Italian government bursary to study fashion design. Each semester as he topped the class again and again his bursary was extended resulting in Haroun spending 4 years in Italy. He embraced Italian culture and design and was deeply inspired and influenced by the different regions, from Rome to Perugia to Florence, Haroun made Italy his home. On his return to South Africa, he quickly became a popular choice for a piece of ‘fabulicious’. His garments were exciting and innovative and of course with the success of his designs it wasn’t long before the accolades began rolling in. The structure of Haroun’s designs remain influenced by his stay in Italy, the attention to detail, the handwork and fabric. He is very big on ‘3D’ fashion that ‘talks to you’ there must be movement, the silhouette should be simple and attention should be paid to proportion and contouring. All beading is done by hand and he spends lots of time in India, sourcing new fabrics and beadwork. He traveled with fellow designer and good friend David Tlale to India once, and now even David is hooked. Haroun’s favourite colour, like his fashion inspiration, Valentino, is red. He says you will often find traces of red in most of his work. For the past four years Haroun has been the official scout for Miss SA in KZN, he has judged and designed for Miss South Africa. His involvement with Julia Morley’s Miss World, has been extensive where he has both designed for the finalists and judged the Top Model and the Top Swimwear model for two consecutive years.
Showcases at Mauritius Fashion Week/Italy/India and Germany have been received to critical acclaim. And Haroun has even had the honour and pleasure of showing his designs on the same show as some of fashions biggest names, like Versace and Roberto Cavalli. I asked Haroun why he came back to South Africa and more importantly, to Durban as I am pretty sure he would have become an even bigger success had he stayed abroad and his answer was simple: Apart from the fact that there is no place like home, Durban simply has a charm all of its own. Though he does admit that for new designers Durban is a difficult place to become established in. He gives credit to Vaneshree Singh who was the mastermind of the original Durban Fashion Week, this was a catalyst for many local designers and certainly opened many doors. Through all the success and awards Haroun remains humble and quietly goes about doing his bit to give back. He has been involved in various mentorships like “Saris For Good Karma” , He runs a program for HIV positive women, giving them an opportunity to earn money from beading. He has a training program for young designers, and also offers free ‘rail space’ at his studio, simply
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called ‘75’ in Durban. He says the greatest challenge for young designers is having a place to work, do consults and fittings and he offers his studio freely. You will often find him conducting fashion workshops for women and really getting involved in the community in so many different ways. “Harouns Colour Picks” – For Spring expect to see lots of pinks and lilacs, His Spring Collection is aptly titled “50 Shades of Lilac” And for winter – It will be grey, grey and more grey Haroun is heavily involved with the SAIFTA’s this year which is due to take place on the 6th September. An ititiative which is “By Durban, For Durban” and will mark the first time that an event of this nature will ever occur. Where the like of SA tv stars from shows such as Isidingo and Generations will share the same platform as such beloved Bollywood stars as Priyanka Chopra and Saif Ali Khan. I am sure Haroun Hansrot, this man of many colours, will continue to the colour the world bright with his innovative creations for many a year to come.
13.September 2013.deelishlifenstyle.com
Changing Lives!! Ithembe!!
Ithembe - Dignity
2. Drop them off at 25 Uplands Drive, Kloof or from outside of KZN post to P.O.Box 152, Gillitts, 3603.
Liza Clifford, respected business woman and the recipient of this year’s BWA Emerging Entrepreneur Award is on a mission…a mission to change lives and restore dignity
Its as simple as that and you would have contributed to Changing a Life!!! For more information about Ithembe please contact Liza on 031 764 0209
The Mission: Collect 10 000 bras before the end of 2013
10 000 bras means R270 000 for these families.
The Objective: Job Creation – No handouts!
An appeal from Liza: “I am asking
you to find creative ways to collect these, whether it is a group of girls who meet regularly or an organisation who would like to contribute, it’s a great team building exercise and it gives us a sense of purpose when we find good places for our unwanted items”
How it Works: You donate a bra or as many as you like. These are passed on to Highway Hospice who sorts into sizes and packs of 10. The packs are sold to individuals identified by community social workers for R30. They then sell these bras to their communities for R30 a bra.
For more information go to: http://www. lizaclifford.com/2013/07/old-bras-canchange-lives.html
What it means: Terminally ill communities can still make a contribution to society, their families can be provided for and they can have “Ithembe” ,Dignity Restored
Deelish Life n Style is proud to be associated with the Ithembe project and should you wish to contact us or have us assist in the collection of the bra’s please mail us at info@dfnmag.co.za
What you can do: 1. Collect as many bras as you can from your friends and family.
14.September 2013.deelishlifenstyle.com
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09.September 2013.deelishlifenstyle.com
On The Runway!! Its all about Fashion, fashion and more fashion at the moment… and SA Fashion Week is just around the corner, from 2-7 October in
Johannesburg.
Bringing young KZN designers to the caltwalk every year is KZN
Fashion Council, and it goes without saying
that once the designers have ‘shown’ at SA Fashion Week, is when their journey to success begins. This year is no different and the KZN Fashion Council have embarked on an exciting new project called ‘21 Steps To Retail’ spearheaded by none other than Lucille Booyzen, fashion doyenne and Director of SA
Fashion Week.
The programme is designed to give young designers all the tools necessary to bring their brand to market., hereby bridging the gap between design skill and business knowledge. And of course at the end of the programme a select few will have the opportunity to showcase at SA Fashion Week. There are 10 selected designers for the pilot mentoring programme and they include Claire Mackenzie and Casey Jeanne who both won the KZNFC Top Designer Award at the Golden Horse Sprint Race Day and the Vodacom Durban July Race Day, respectively. These young designers were awarded the Mentorship package as a prize, together with Yasmin Saanglae at the Rising Sun Race Day, who unfortunately could not participate at this stage. 16.September 2013.deelishlifenstyle.com
’21 Steps to Retail‘
The programme is the brainchild of
Acting Programme Director of KZN Fashion Council, Shavera Sayed who is passionate about developing the designer to his or her full potential. As she says, “A fashion show is the glamorous by-product of the development and commitment of a designer” The programme comes at no cost to the designer and shows just how committed the team at KZN Fashion Council really are.
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BiancaWarren
With the full support of established designers such as Terrence Bray who is spending many hours mentoring and assisting the young designers, we have no doubt that success is just around the corner for these bright new talents. The fashion council has seen the rise of many KZN design stars such as Kathrin Kidger, Bianca Warren and Blaklisted, we’re sure that this new initiative will create household names of many of the participating designers. Keep a look out for the likes of CASEY JEANNE, MTHUNZI MTHEMBU and SAROJINI MOODLEY to name a few. We wish all the young designers good luck and great success. And of course, we will bring you updates on the young designers and keep a close eye on their progress. The KZN Fashion Council has partnered with SAIFTA, the glamourous, first of it kind event, taking place at Durban’s ICC in September.
Look out for KZN fashion at SA Fashion Week in October and remember that the Friday night is when the KZNFC designers take to the runway…..
Blak Listed
Life
Vijay Shah
For more information, please contact Shavera on: shavera@kznfc.co.za Tel: 031 825 8569 Fax: 086 774 4526 102 Lilian Ngoyi (Windermere Rd) www.kznfc.co.za
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17.September 2013.deelishlifenstyle.com
Cancervive (can survive)
With Zookey Zarling
The popular KZN radio personality, Zookey Zarling, has made it her mission to raise cancer awareness all around the country. Having had personal experience with the disease, losing both parents to it, she is passionate about getting people talking and dispelling the myths and secrecy that often accompanies diagnosis. Also, an avid motorcycle rider, though she says she’s only recently become one, it made perfect sense to take her mission to the road and join the annual Cancervive motorcycle ride across South Africa. The Triumph motorcycle which she will be riding is proudly sponsored by EAST COAST MOTORCYCLES in Umhlanga. This year 60 survivors, supporters, entertainers and media will travel a distance of about 2300km stopping over in most cities, towns and rural communities and in Zookey’s case she will ride 3000km as she her journey begins in KZN.
Who is Cancervive?
They are a group of people who feel blessed and privileged to be survivors of cancer. Their aim is to a difference by helping other people also survive this disease by early detection and appropriate treatment. To achieve this goal, they have joined forces with PLWC (People living with Cancer), an existing cancer related Not for Gain Organisation (NGO). The objective of Cancervive is to: Raise awareness with the emphasis on the importance of early detection Educate the masses on the signs and symptoms of shy cancers via printed material, our website, personal visits, DVDs and media Give hope to people diagnosed with cancer Connect newly diagnosed people to the network of PLWC’s Buddy Groups Another of the celebrity ambassadors of Cancervive is Nicole van Aswegen, the only female
18.September 2013.deelishlifenstyle.com
South African motorcycle competitor to participate in international racing. The Annual MotorCycle ride which is a highlight on the Cancervive calendar not only aims to educate and create awareness, but also to identify those who would like to be a part of the PLWC Cancer Buddy support system. The educational focus falls on the so-called ‘shy’ cancers – the cancers that people find particularly difficult to talk about. The shy cancers are the ones that often go undetected due to fears of stigma and discrimination, cultural taboos and lack of knowledge. The motorcycle ride starts on Thursday 5TH SEPTEMBER in Gauteng but Zookey’s journey will begin with her riding her bike from Durban to Gauteng. To keep an eye on her progress you can follow Zookey on twitter @zarlingzookey
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A little “Zookey” background
Zookey is currently on air at Gagasi FM where she produces and presents the 9am – 12pm Teatime to Lunchtime show. She has also provided media liaison, event management, project management and fund raising skills on international events such as the Durban International Film Festival, Poetry Africa, Time of The Writer `Festival, Jomba Contemporary Dance Festival, European Union/Interfund and UNDP/ESAF (Enterprise Southern Afrika Foundation), AMAHA (African Musicians against HIV/AIDS), the ‘First Children’s Parliament’, a Nelson Mandela Children’s Fund project as well as the annual Women’s Day celebration which invites women to share their stories under the creative banner of ZSG Vutela Communications and Productions Architects.
For more info on Cancervive or if you would like to make a donation go to www.cancervive.co.za Follow them on Facebook Cancervive or follow them on twitter @cancervive_ride
Congratulations To The Winners Of Our July Competitions SA ON TAP
PROFUMI D’ITALIA
Johnathan Said Shannon Naylor Lwazi Khumalo Grant Coetser
Megan May Glen Pike
(4 Dbl Tickets)
(2xBottega Hampers)
We thank you all once again for entering, please continue to enter our competitions BEAUTY
19.August 2013.deelishlifenstyle.com
Fight Cancer by Colour The foods we eat scan strongly affect our health and much research has been done on the Cancer fighting properties of certain foods. We try to break down the various food types by colour for ease of reference.
The Traffic Light Red –Tomatoes – contains lycophene which helps reduce ‘bad’ fat levels in the bloodstream and is a strong anti-oxidant. Lycophene is also found in strawberries. According to Harvard research, 7-10 helpings of tomatoes a week cuts prostate symptoms by 40% and has an influence on many other cancers such as lung,colon,cervix and breast Yellow/Orange – Apricots, carrots, pumpkin, yellow peppers contain caretenoids which converts to Vitamin A when required by the body. Vitamin A is an important vitamin in the fight against cancer.These together with egg yolk will also give you folic acid which helps your DNA to replicate properly and protect it during radiotherapy. Green – Cruciferous veggies like Broccoli,Cabbage & Brussel Sprouts contain fibre which helps eliminate toxins. The fibre contains galactose which binds to damaging agents in the intestine. Also, broccoli and especially sprouting broccoli seeds contains sulphorophane which detoxifies the liver and reduces stomach cancer. There are many Cancer fighting foods available and the ‘traffic light’ is just a guide to show the cancer fighting properties of these vegetables. None of the information is intended as advice or recommendation as a cure or as a treatment for Cancer.
20.September 2013.deelishlifenstyle.com
HEALTH
Other Foods with Cancer fighting properties include
Purple – Beetroot, Cherries, Brinjol in fact any
purple coloured fruit of veg contain anthocyanins which have been shown to kill cancer cells.
Oysters and sunflower seeds – contain
zinc and vitamin E, which helps vitamin C do its work in helping you heal faster.
Garlic – 2 or 3 cloves will
ward off more than vampires. Garlic seems able to fight off cancer in a number of ways for example, by stopping blood supply for forming tumours.
Brazil Nuts – 6 brazil nuts
will give you Selenium, a potent anti-cancer agent.8 slices of wholemeal bread will do the same.
And for a drink, choose green tea…two or three cups a day will help neutralise free radicals.The Mayo clinic in Florida even claims from research that 3-5 cups a day can stop the growth of certain cancers.
Most importantly in the fight against Cancer is a healthy lifestyle. For more information on Cancer fighting foods go to www.canceractive.com or www.webmd.com
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21.September 2013.deelishlifenstyle.com
“We are the somebody that they’ve never had a place of security, shelter and guidance.” Operation Bobbi Bear situated in Amazimtoti is a non-profit organisation that aims to provide quick response to children fallen prey to sexual abuse and the counselling and rebuilding of the survivors. Bobbi Bear named after the non-threatening bear allows for alternate communication methods in place of where fear and trauma could potentially get in the way of helping the child and attaining crucial evidence. Under the tutelage of Jackie Branfield, her team of 21 and the assistance of selfless volunteers across Durban, Operation Bobbi Bear has become an extraordinary vehicle in fighting the war on child abuse and exploitation. Bobbi Bear instills its mission on minimilising and preventing the risk of
HIV infections and eliminating the threat of secondary abuse. HIV therapy and education also encompass the protocol in dealing with the aftermath of sexual abuse. Currently Bobbi Bear along with Action Pour Les Enfants continues its plight in giving those without a voice by petitioning for the re-banning of the Paedophile Association ‘Martijn’ in The Netherlands which needs signatures to combat the potential legislation of paedophile activity find the petition at http://ring-the-alarm.com. Join the Bobbi Bear team every Saturday at the “Tree Clinic” by Lower Illovo in the Winkelspruit area at 09:30am to spread compassion and a smile to the lives of the affected children.
Contact information: Email: bobbibear@lantic,net Website: www.bobbibear.org.za Tel: 031 903 2424 REG NO: 015-208NPO
Operation Bobbi Bear @followthebearSA
www.hellooow.co.za. email: me@hellooow.co.za or orders@hellooow.co.za.
Yoga Sutra….
Almost everyone we know has heard of or even tried yoga, but how many of us understand the meaning or purpose behind it.. We know that certain areas of yoga are good for building strength or stretching the muscles and that the meditation aspect frees us of our worldly problems and helps us to achieve inner peace, if only for a little while. But unless you’re a true “yogi” its unlikely that you understand the full ‘concept’ of yoga…. It is the popularity of the “yoga class’ that started this exploration.
The ‘postures’ or ‘asanas’ are just one small aspect of the true essence of Yoga. The word Yoga literally translated means “Union” and it has become common to say that this union is merely the union of the physical body and the mind. This is not true, as Yoga is first and foremost a spiritual path. But if we refer to Yoga as a form of ‘exercise’ only, it allows us to avoid any conflict with religious views. It was PATANJALI’S (ca. 600-400 B.C.) YogaSutra (aphorisms of yoga) and its extensive commentary that gave yoga its form as one of the most significant philosophical viewpoints of Hinduism. In essence the practice of Yoga, traditionally means going beyond all of nature’s dimensions to the realization of the transcendental self or spirit. In other words, self-realization is the awakening of yogis to their authentic or essential being which is beyond nature.
4
There are FOUR paths of Yoga but most yogis practice a combination of them both as they all have synergy with each other. Jnana Yoga: The path of knowledge, wisdom, introspection and contemplation. It involves deep exploration of the nature of our being by systematically exploring and setting aside false identities.
24.September 2013.deelishlifenstyle.com
Bhakti Yoga: The path of devotion, emo-
tion, love, compassion, and service to God and others. All actions are done in the context of remembering the Divine. Karma Yoga: The path of action, service to others, mindfulness, and remembering the levels of our being while fulfilling our actions or karma in the world. Raja Yoga: A comprehensive method that emphasizes meditation, while encompassing the whole of Yoga. It directly deals with the encountering and transcending thoughts of the mind. The ‘paths’ of Yoga are not to be confused with the ‘styles’ of Yoga, most styles encompass most or all of the paths.
SPORT
Common Yoga Styles Explained: Iyengar: A softer on the body classical
style of yoga, Iyengar is perfect for beginners and those who haven’t exercised in a while. It uses props such as chairs, straps, blocks and pillows, and even sandbags, to compensate for a lack of flexibility, which is helpful for anyone with back or joint problems.
Viniyoga, a slower more individualized
Done in a hot room that is 38C or higher (to replicate the temperature of yoga’s birthplace in India); this style of yoga focuses on 26 postures that are performed in a certain order. The exercises are very physical and the intensity is high. Warms and stretches muscles, ligaments and tendons in the order in which they should be stretched.
form of yoga. This form develops strength, balance and healing, making it ideal for beginners, seniors, people with chronic pain or recovering from injury or disease.
Raja-yoga: Aims for “liberation through
Sivananda Yoga has a series of 12 poses,
Bhakti-yoga: Or “devotional yoga,”
with the Sun Salutation, breathing exercises, relaxation, and mantra chanting as the basis.
Hatha: A mellow form focusing on simple
poses flowing from one to another at a comfortable pace. Participants are encouraged to go at their own pace, taking time to focus on breathing and meditation.
Kundalini: incorporates mantras (chant-
ing), meditations, visualizations, and guided relaxation. It focuses on healing and “purifying” the mind, body, and emotions. It is designed to activate the kundalini energy in the spine.
meditation.” People who are capable of intense concentration mainly practice this form of yoga. focuses on self-surrender in the face of the Divine.
Mantra-yoga: Aims at liberation through
the verbal or mental repetition of empowered sounds, such as “om,” “hum,” or “ram.” So while Yoga is a great workout, clearly there is so much more than the ‘postures’ we learn in a class and a true yogi’s journey, just begins at that point. Yoga is historically an extremely complex and multifaceted term, and its nuances are difficult to understand using the knowledge or methodology of just one discipline, but we hope that if nothing else, we’ve at least shone some light on the different styles available.
This is achieved with poses, breath control, chanting, and meditation. Kundalini yoga is beneficial in dealing with addictions, and many people find it a natural way of releasing endorphins just by breathing and doing the poses.
Ashtanga: (Power Yoga) The preferred
choice for athletes. Light on meditation but heavy on developing strength and stamina. The poses are more difficult than those performed in other styles, students move quickly from one pose to another in an effort to build strength and flexibility.
Bikram: Originating from Bikram Choudhry, this style is recommended for yoga veterans and extremely fit individuals only.
For more info on Yoga go to www.yogauonline.com
SPORT
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Gadgets Bose QuietComfort 20
For The
Bose’s first in-ear headphones to offer noise-cancelling technology using dual mics in each lug to detect and counter outside sounds, insulating you in a cocoon of your own tunes. However, press a button on the slightly bulky control unit and said mics can also allow you to hear what’s going on around you, via the miracle of “Aware mode” which lets mid to high frequencies through. The battery provides up to 16 hours of noise cancellation on a single charge.
GUYS
Price: R2999 | www.bose.com | Out now
Crystal Acoustics Blu DAC Making sweet, digital love to your hi-fi , this little black box is a Bluetooth receiver and digital-to analogue converter (DAC) that lets you stream tunes from your phone wirelessly. It can be attached to any amplifier or receiver via analogue or optical digital, and if your device has NFC, you can pair them. Music is streamed using the apt-X Bluetooth codec, bringing any home stereo stack, no matter how valve-based and dusty, firmly into the wireless age. Price: R999 | www.crystalaudiovideo.com | Out Now
Sony Smartwatch 2 Pressing on with its wearable-tech revolution, Sony updates the Android-based smartwatch that it released last year. Having sold half a million worldwide since, the Smartwatch 2 looks very smart, pairs via NFC or Bluetooth 3.0 and lets you read messages, control music and answer calls. The 1.6-inch, 220x176 display is water- and dust-proof, with a “four-day battery life”. Price: TBC | www.sony.co.za | Out October
Samsung Galaxy NX Splicing gadget genes without regard for the consequences, Samsung’s latest creation is the Galaxy NX, a compact system camera running on Android, with Internet for easy shot-sharing. A 20.3-meg APS-C CMOS sensor with 10025,600 ISO suggests the possibility of professional shots, and dualchannel Wi-Fi kicks in should 4G or 3G be lacking. There’s also Bluetooth for more local sharing. Essentially a camera that thinks it’s a phone. Price: R12 999 | www.samsungonlinestore.co.za| Out Now 26.September 2013.deelishlifenstyle.com
GADGETS
TURBO A freak accident might just help an everyday garden snail achieve his biggest dream: winning the Indy 500. STARS: Ryan Reynolds, Paul Giamatti, Samuel L. Jackson GENRE: Animation | Family
EPIC A teenager finds herself transported to a deep forest setting where a battle between the forces of good and the forces of evil is taking place. She bands together with a rag-tag group characters in order to save their world -- and ours. STARS: Colin Farrell, Josh Hutcherson, Beyoncé Knowles GENRE: Animation
THE MORTAL INSTRUMENTS: CITY OF BONES When her mom is attacked and taken from their home in New York City by a demon, a seemingly ordinary teenage girl, Clary Fray, finds out truths about her past and bloodline on her quest to get her back, that changes her entire life. STARS: Lily Collins, Jamie Campbell Bower, Robert Sheehan GENRE: Adventure
SAFE HAVEN A young woman with a mysterious past lands in Southport, North Carolina where her bond with a widower forces her to confront the dark secret that haunts her. STARS: Julianne Hough, David Lyons, Josh Duhamel GENRE: Drama
RED 2 Retired C.I.A. agent Frank Moses reunites his unlikely team of elite operatives for a global quest to track down a missing portable nuclear device. STARS: Bruce Willis, John Malkovich, Helen Mirren GENRE: Action | Comedy
IRON MAN 3 When Tony Stark’s world is torn apart by a formidable terrorist called the Mandarin, he starts an odyssey of rebuilding and retribution. STARS: Robert Downey Jr., Gwyneth Paltrow, Don Cheadle GENRE: Action | Adventure | Sci-Fi
JAMIE FORD - SONGS OF WILLOW FROST Twelve-year-old William has lived at Seattle’s Sacred Heart Orphanage ever since his mother’s listless body was carried away from their small apartment five years ago. On his birthday—or rather, the day the nuns designate as his birthday—William and the other orphans are taken to the histori Moore Theatre, where William glimpses an actress on the silver screen who goes by the name of Willow Frost. William is convinced that the movie star is his mother.
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ENTERTAINMENT
MARGARET ATWOOD - MADDADAM Months after the Waterless Flood pandemic has wiped out most of humanity, Toby and Ren have rescued their friend Amanda from the vicious Painballers. They return to the MaddAddamite cob house, Accompanying them are the Crakers, the gentle, quasi-human species. Their reluctant prophet, Snowman-the-Jimmy, is recovering from a debilitating fever, so it’s left to Toby to preach the Craker theology, with Crake as Creator. She must also deal with cultural misunderstandings and her jealousy over her lover, Zeb.
Biggest oktoberfest in KZN over 5000 people Hosted by 12 beautifull Oktoberfest girls Date: 5th - 6th October 2013 Pre booked tickets r120 includes free camping @ Computicket ( Check website for other accomodation) Venue: Pecanwood farm (KZN Midlands) 1 hour from Durban Over 40 different types of beer & cider to taste, as well as an array of German cuisine and other food. Oktoberfest Craft Village, dodgeball, boat races , beer pong, Oompah bands, and some of SA’s top bands and music acts. Winning beer pong team wins a trip to the munich Oktobersfest in Germany. T’s & C’s Apply Strictly no under 18’s
Enq : 074 821 1144 -081 915 8000
Not for sale to persons under the age of 18
Deelish is giving away 20 tickets to the fest, keep watching our Facebook page!!!
JACK JOHNSON From Here To Now To You Rock
JOHN MAYER Paradise Valley Rock
STING The Last Ship Rock
Book Recommendation STEPHEN KING - HOTEL SLEEP This instantly riveting novel about the now middle-aged Dan Torrance (the boy protagonist of The Shining) and the very special twelve-year-old girl he must save from a tribe of murderous paranormals. On highways across America, a tribe of people called The True Knot travel in search of sustenance. They look harmless—mostly old, lots of polyester, and married to their RVs. But as Dan Torrance knows, and spunky twelve-year-old Abra Stone learns, The True Knot are quasi-immortal, living off the “steam” that children with the “shining” produce when they are slowly tortured to death.
ENTERTAINMENT
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Say ‘HOWZIT BREW’ to
BARRETT’SRIDGE
Beer Bread
It’s really simple, just add a 330ml beer or cider of your choice (or even soda water if you prefer) mix into the dry ingredients and bake. In less than an hour, you have a loaf of freshly baked Barrett’s Ridge Beer Bread is MSG free and Vegan friendly too! with another one on its way.
You like bread. You like beer. You’ll love Barrett’s Ridge Beer Bread. Barrett’s Ridge Beer Bread: www.barrettsridge.com/ Cell: 076 022 5430/ 082 222 4047
Garden Grooming
Garden Blooming
When the sun is that little bit warmer, the bird starts singing and the days become longer, that’s when you know Spring has arrived.
Whether you’re a gardening enthusiast or not, we all want our gardens to have that ‘pop’ of colour that says,
“Hello,Spring” Flowers to bring Spring into your garden and maybe some little birdies n bees too.
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HOME
Planting for Summer: These flowers will begin to bloom in Summer
1/ Darling Dahlias – Come in low
growing and taller varieties Plant these tubers late in September. They like bright sunshine, the more sun the stronger the plant. Dead head spent blooms to encourage more flowers. Dahlias are stunning in herbaceous borders planted en masse, and you can use their various colours and heights to great effect.
2/ Amazing Amaryllis – the bright
red colour adds vibrancy Growing these is not difficult. Pop a few bulbs into a brown paper bag and keep in the fridge at around 5 degrees celcius, never freeze. The bulbs will think its still winter and once planted they will flower in about 6 weeks, so you can plan when you want to plant them for best effect…Great for Christmas.
3/ Awesome Arums – Prized the
world over for their striking and elegant blooms Arums are easy to grow but should be planted in light, friable soil. Add lots of compost and water to root level at least once a week. Add around 3cm of mulch to the surface of the soil to keep tubers cool and retain ground moisture.
Remember – The coloured variety prefer morning sun
and afternoon shade. They grow well in pots and need well drained soil. Keep well watered. Leave tubers undisturbed to allow to multiply into large clumps. From when they begin to flower, feed every two weeks with bulb food.
HOME
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HOME
Blooming now!!! These flowers will be in full bloom during Spring and there is no better way to greet the sunshiny, warm weather than with a beautiful display of flowers in your home.
Dutch Irises – The most striking of flowers and most
accommodating,they can flourish under almost any conditions.
Lillium – The Stargazer – beautiful to look at and its heady
Did you know that cutting Ranunculi & Anemone for the vase stimulates them to bloom more profusely?
scent can perfume any room. And the Snow Queen in its white glory is definitely a regal bloom.
Daffodils –
A wonderful sign that Spring has arrived. The sunny, yellow flower should be kept alone in a vase as they secrete a fluid that promotes the wilting of other flowers. Contact with the sap of a daffodil can irritate the skin or aggravate skin allergies.
Anemones – Also known as Windflowers, they add at touch of casual elegance to any arrangement,whether they be the amongst baby’s breath or spray roses.
Ranunculi – With their bright colours and pretty blooms these make excellent cut flowers.
HOME
When cutting lilies for display, snip off the pollen filled anthers to prevent staining on your carpet or curtains.
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Keep Your Cut Flowers Looking Fresh!
1. Don’t worry about cutting flower stems at an angle if
you’re simply arranging them in a vase. It doesn’t make much difference to the flower. But a slanted cut helps if you are using floral foam; a stem with a point is easier to insert.
2. Use a vase that’s large enough to provide plenty of
room for all the stems, with a mouth that’s wide enough to allow for good air circulation. Display the bouquet away from full sun and hot and cold drafts. If you have a choice, keep it in your coolest room.
3. Cut garden flowers in the MORNING OR EARLY
EVENING, when the stalks are filled with water. Midday heat is stressful to plants, causing them to wither more readily when cut. Always use a sharp knife. Avoid scissors, which can pinch the water channels of the stalks. If possible, leave the flowers in a cool, dark spot for a few hours to let them stabilize before arranging.
4. If you want to shorten the stems on cut flowers before arranging them, cut their stems underwater; otherwise, the stem can take in too much air, causing a blockage that keeps water from the flower. (This is especially true of roses.) Floral-supply companies sell underwater cutters; or you can cut a flower in the garden, immediately submerge the stem in warm water, and cut it again in the house while holding it below the water line.
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HOME
Hand bags made in foreign lands may be cheaper; however, there is something to be said about a high quality handbag made in South Africa. Central to Emma Jayne’s is ethos is a commitment to creating jobs in South Africa. All of our material is woven in Durban using local textile workers. The fabric we use is high quality 100% South African cotton. Our 100% cotton canvas material is professionally screen printed in Durban, South Africa. Water based and eco-friendly dies are used to print onto the 230gsm 100% cotton base cloth. info@emmajaynesa.co.za
Drink responsibly. Alcohol is not for sale to persons under the age of 18.
New York
New York Eyes New York!! The city that never sleeps, where dreams are made…..or broken. When you think New York, you think Times Square, Statue of Liberty, Saks 5th Avenue, Trump Towers and so on… the mind boggles when one thinks of all the ‘first time’ attractions in the city, but is there more to this sexy city than what we see on TV and the endless tourist attractions? Yes, yes and yes…
1. Visit Max Fish Bar on the lower east
Sure you must visit the landmarks, Ellis Island has a story all its own, Top of the Rock has great views and the Empire State Building, well songs have been written about it, so yes, take a few days and visit the tourist attractions, but then give yourself time to absorb the flavour and feel of what must be the most famous city in the world. There is no time to be bored in New York, just drink in the hustle and bustle of this magnificent city. And believe me when I say, New York is like a drug, once you’ve been, you will go back. Again. And again. And again.
Brooklyn bridge, from where you can also get a stunning view of Manhattan
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side, it has a ‘hipster’ feel to it and there is no outside seating but its here that you will get a feel for what the locals get up to on weekends. It’s a cash only bar so leave your plastic in the room, those shots of Evan Williams, don’t come cheap.
2. Grab a pizza at Grimaldi’s, just under the
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3. Take a stroll through Bergdof-
Goodman, the last remaining “New York” only department store. With an array of designers available for your shopping fetish, you could easily rack up a scary bill. The guys version of the store is across the road, so couples don’t have to fight over how much they’ve spent, well at lest not right away.
4. If you’re a “Foodie” you can take in the best of New York’s culinary offerings at The Gourmet Culinary Market at Grand Central Terminal…from artisanal bagels and pastries at Zaro’s to handmade chocolates at Li-Lac
5. A pastrami sandwich from Katz Deli –
and that famous New York staple, a cuppa joe are must haves –with tons of coffee shops, espresso bars and cafes to choose from, you will be spoilt for choice. And lets not forget the Cosmopolitan and the Mimosa
6. Take a tram to Roosevelt Island, the
drawcard a 4 minute ride on the city’s only commuter tram.
7. Jump on the Staten Island ferry, its free and you can get great views of Ellis Island ,The Statue of Liberty and the view of the receding Manhattan skyline is breathtaking.
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8. Rooftop bars are scattered all over
the city, but the views from The Upstairs at the Kimberley Hotel of the Chrysler building and the relaxed yet sophisticated setting make this one quite popular.
9. For foodies wanting to rub elbows
with some of the city’s top chefs, head to Union Square Green Market, you’ll find them scouring the stalls for the best regionally grown produce plus you get offered all kinds of free ‘taste’ samples.
10. If there is concert on in Central
Park when you’re there, don’t miss it. The setting is beautiful and so dreamy you will be forgiven if you forget for a while that you’re in the middle of a city
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WEEKEND THINGS TO DO If vintage is your thing or you just enjoy the vibe of a fleamarket Boston Flea is for you OR if you’re a true gourmet junkie, check out Smorgasborg,a Food Only market, make sure you have an empty stomach before you get here because the food stuff on offer here will have you wishing you hadn’t eaten for at least a few days.(Try the S’mores from S’mores Bakery) Hester Street Fair on the lower east side is another great market with a combination of clothes, food and vintage items on sale. A neighbourhood walk, spend the day browsing Greenwich village or the Upper West Side BUT WHAT MAKES NEW YORK, NEW YORK
1/ THE THEATRE :A show on
Broadway or Shakespeare’s Theatre in the Park in Central Park
2/ THE TRADITIONS: The tradition of literary bars like, Kettle of Fish
3/ THE LIVE SHOWS: Radio City’s
music hall – The Rockettes, the live show that’s been running for more than 80 years
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4/ THE ART: The Guggenheim museum – if you visit on a Sat-
urday admission is reduced to whatever you want it to be. The Metropolitan Museum of Art.
5/ THE FOOD: A city of great restaurants, arguably the best in
the world and for Fine Dining Par Excellence, if your pocket can afford it after all the sightseeing, a visit to Bouley owned by one of the most talented chef’s in the city David Bouley or if you really want to splash out, Chefs Table at Brooklyn Fare under the expert guidance of Chef Cesar Ramirez is an absolute must. Chefs Table seats no more than 30 at a time, so you would be advised to book in advance, well in advance. The food is supreme and the attention to detail unparalleled.
6/ THE NIGHTLIFE: New York has bars and nightclubs too many to mention but perhaps a bar crawl is a great way to visit a few in one night like Angels share or the Frying Pan. No.8 is the club to be if you’re rich and famous but if you’re just looking to dance the night away try Element.
7/ THE SHOPPING: Shop till you drop at stores such as
Neimann-Marcus, Saks 5th Avenue or if the big department stores are not your thing, visit The Bar at Bauble Bar for stunning accessories, or the stylish and chic Owen. But shopaholics need never despair, in New York you cant go a block without a storefront catching your eye.
New York has a feel, a smell, a uniqueness about it that will stay with you long after the credit card has been paid off. And no sooner have you settled those bills and you will be wanting more of what New York has to offer. It’s no wonder its called The Big Apple, there has never been a temptation so great as the one that takes you back to this crazy, busy, totally hectic city over and over again. You might think you’re going to get killed trying to cross the streets here, but you will still want more of those New York Eyes.
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Inspired by the Geometric Tortoise
Inspired by the Honey Badger
Inspired by the Spotted Hyaena
Inspired by the Loggerhead Turtle
Inspired by the Verreaux’s Eagle
An extreme lager with a rich golden colour. Refreshing with a real hops flavour and rounded off with a mild bitterness. A great thirst quenching beer for those long summer days.
A new black wheat styled beer. Silky and soft in the mouth and incredibly easy to savour at all times.
A bottle conditioned frosted Wit Beer with a distinctive candied orange nose. Edgy and refreshing in taste with all the spicy richness and finishes with a lingering bitterness.
An assertive rusty brown ale with plenty spicey hopping. An impressive beer leaving your mouth filled with a range of flavours. It leaves you feeling like you have tasted something special.
A brooding bottle conditioned Blacker than Black Ale which bellows out roasted beckonings. Sexy singed grains coat the palate inviting you to take another sip.
Enjoy in “THE SPACE BETWEEN”
For the enjoyment of “MERCY”
Savour in a “ROOM FULL OF MIRRORS”
Great for ”WHEN MORNING TURNS TO NIGHT”
The discerning choice at “THE BEGGARS BANQUET”
550ml
4% alc
500ml
4% alc
550ml
6% alc
550ml
4% alc
550ml
5% alc
Drink responsibly. Alcohol is not for sale to persons under the age of 18.
L
e Bernardin, New York’s internationally acclaimed four-star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect. Le Bernardin was named after an order of monks who liked to eat and drink and a song about the monks that Gabriel Le Coze, Maguy’s and Gilbert’s father, kept singing to them.
The dual combination of Gilbert’s new cooking techniques — unheard of in the Haute Cuisine-obsessed salons of Paris’ better restaurants in the early seventies—with Maguy’s energy and drive in the dining room propelled Le Bernardin to one Michelin star in 1976. Considering that Le Bernardin was opened on a shoestring budget with Maguy’s and Gilbert’s parents helping out in the kitchen as the only employees on opening night, the Michelin accolades were an incredible accomplishment. Continuing its success story, in 1980 the restaurant moved to a larger location garnering two coveted Michelin stars. This was the highest acclaim for a seafood-only restaurant since the powerful Michelin organization reserves the right to bestow three stars to restaurants with menus that also offer meat, games, poultry and fish to its diners. Le Bernardin insisted on only serving the best fish, carving out a niche in the competitive restaurant world of Paris and establishing an international reputation. Inspired by the triumph of Le Bernardin in Paris and its many American clients, the Le Cozes sought to open a Le Bernardin in New York in 1986. In no time, Le Bernardin became a four star restaurant which is renown for setting standards in the cooking of seafood in America. After the unexpected death of her brother Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen, and along with Le Coze continued to uphold Le Bernardin’s
46.September 2013.deelishlifenstyle.com
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Photo By
Photo By
ger
Daniel Krie
Lyn Hughe
s
position as one of the world’s premier restaurants. In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for “Best Restaurant Design,” and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category. The restaurant holds several records in New York: it received its four star review from The New York Times only three months after opening and is the only New York four star restaurant that has maintained its status of excellence for more than 20 years. Reviews have come in 1986, 1989, 1995, 2005, and most recently in 2012, with the same verdict: four stars. Le Bernardin has received more James Beard Awards than any other restaurant in New York City. In 1998, Maguy Le Coze won the coveted James Beard Award for “Outstanding Restaurant” in America, and in May 2003, the James Beard Foundation named Eric Ripert “Outstanding Chef.” In 2009, Le Bernardin was honored with the James Beard Award for “Outstanding Wine Service.” The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter, and the restaurant ranks 19 on the S. Pellegrino World’s 50 Best Restaurants list. The New York Zagat Guide has recognized Le Bernardin as top rated in the category of “Best Food” for the last eight consecutive years and the 2011, 2012 and 2013 editions awarded Le Bernardin a 29 food rating: the highest in New York City and the first restaurant to earn this since 1996. In the 2012 and 2013 Zagat Guide, Le Bernardin is named the most popular restaurant in the city. New York Magazine also rated Le Bernardin #1 in its annual ranking of the 101 best restaurants in New York City in 2006. In his year-end dining feature, Frank Bruni of The New York Times selected Le Bernardin as the “Best Meal of 2008.” In 1999, Ripert and partner Maguy Le Coze expanded their business to form Ripert Consulting, which so far has shaped restaurants in Florida, California and New York City. Ripert Consulting partnered with the Ritz Carlton to open Blue in Grand Cayman.
Photo By Daniel Krieger
To the delight of fans all over the world, 1998 saw the publication of Le Bernardin’s first cookbook, called Le Bernardin—Four Star Simplicity. Most recently, Eric Ripert published A Return to Cooking, in November 2002 and On the Line (2008) and Avec Eric (2010), which serves as a companion to his Emmy Award-winning PBS show of the same name. He is now the host of RESERVE CHANNEL’s “On the Table” on YouTube.
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Pictures courtesy of Francesco Tonelli 48.September 2013.deelishlifenstyle.com
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CONCEPT Eleven Madison Park is a French Styled Restuarant located at 11 Madison Avenue in a landmark art deco building with soaring 35-foot ceilings and a view of Madison Square Park in the Flatiron District. Eleven Madison Park is one of New York City’s most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and Restaurateur Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. The pair have also produce 2 cookbooks which are available online to purchase.
MENU Its Chef/Owner is Daniel Humm, from Switzerland. He was awarded with the James Beard Award for Outstanding Chef. It does not have an à la carte menu instead the customers enjoy a unique 14-16 course tasting meal once seated.
ACCOLADES The New York Times – Four Stars, 2009 Forbes Travel Guide – Five Stars, 2010 Michelin Guide – Three Stars, 2012 Ranked #5 on S.Pellegrino World’s 50 Best Restaurants in 2013 AAA - Five Diamond Award Wine Spectator - Grand Award Les Grandes Tables du Monde
For more info: http://elevenmadisonpark.com/
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Everything money can’t buy
Schools, like teams, are made up of individuals; and what makes Michaelhouse distinctive is that we regard every boy who arrives at the School as unique. We know that during their senior school careers, our boys find their passion in life and embrace the opportunities associated with a progressive education. You can see it in their teamwork.
Michaelhouse invites parents of all boys in Grade 6 to join us on Sunday, 6 October 40am to 4pm, for a day of fun, information and relaxation on our beautiful campus. RSVP: Mrs Cathy Casalis (catcas@michaelhouse.org) by Wednesday 2 October
Balgowan · KwaZulu -Natal · 3275 · South Africa Telephone + 27 33 234 1153 · Facsimile + 27 33 234 4611 info@michaelhouse.org · www.michaelhouse.org
Explore. Educate. Excel.
Make a Discovery
A Grand Old Lady gets a Facelift Lythwood
The name was originally spelt Lithwood. “Lith” being the Greek word for stone, which was so named because of an old quarry on the estate. THE LEGACY OF THE ITALIAN PRISONERS OF WAR Towards the end of the 1930’s Lythwood was purchased by a Dr LV Pearson of Pietermaritzburg and it was he who built the basic structure of the present day manor house. This was accomplished in the mid1940s using the skills of talented Italian builders from Prison of War (POW) Camps in Pietermaritzburg. 1943 there were about sixty thousand Italian prisoners of war in South Africa who had been largely captured in the East and North Africa campaigns. The POW camps were overflowing and many men were sent to work on farms to relieve pressure in the camps where they enjoyed a much more enjoyable lifestyle. Many of the Italians were experts at wrought iron work and the ones working at Lythwood would often ask for old fencing standards that might be spare. They turned these old, bent standards into beautiful chandeliers and other décor accessories. The building of Lythwood Lodge was initially undertaken by Dutch builders. By the time Dr Pearson brought five Italian prisoners of war to the manor house, it was largely completed. However, it is the work of these Italians which transformed Lythwood from a building into a gracious home. Giovanni Avellini gave to Lythwood its intricate and beautiful wrought iron work. Giovanni lived at Lythwood for some years and remembers his time there fondly. It is his self-taught work which you will see in the front gate, chandeliers and other touches. He, with the help of Dr Pearson, later brought his brothers from Italy to live in South Africa. Today they are the “Avellini Brothers”, the well-known construction company which operates just outside of Durban. The Old Manor House at Lythwood Lodge is being extended, and receiving a facelift. To ensure that the integrity and history was not lost, Keith Allen from Stretford Holdings was commissioned to conceptualize the interior design and décor. Keith was part of the original design team that was involved with the interiors and build of the Queen Mary Cruise Liner built in France, and brought with him 20 years of experience. Lythwood Lodge nestles in the hills of the mystical Natal Midlands providing the perfect backdrop as a Wedding and Conference destination venue. 52.September 2013.deelishlifenstyle.com
DISCOVER
ADVENTURE & CONSERVATION Email: info@karkloofcanopytour.co.za wwww.karkloofcanopytour.co.za 033 330 3415
Book Now
O on Kloof Boutique Hotel & Spa Ambience of Retreat
A sophisticated city sanctuary presiding over Cape Town’s cosmopolitan Atlantic Seaboard. O on Kloof Boutique Hotel & Spa offers it’s propriertary mix of slick urban design and shimmering sea views to Cape Town’s most selective travellers.
O’s is focused on meticulous detail via its versatile living space. Guests experience a sense of unrushed tranquility, lifting the spirit in an unassuming way. From the wooded bliss of the sun drenched deck with a hint of jasmine on the air to everything a world traveler’s needs: Bose Docking Station, Internet Access, Skype, selection of DVD’s and CD’s of choice.
Punctuated with designer pieces and decked out in luxurious fabrics, the rooms create a statement in urban style. The King Size Beds are dressed in finest percale linen. The signature designed bathrooms have thoughtful touches of Rosepetals, Bathsalts and renowned Gilchrist & Soames .
54.September 2013.deelishlifenstyle.com
DISCOVER
O on Kloof is within close proximity of the hustle and bustle, yet evokes a sense of sanctuary…
Dining
O invites you to take advantage of the superb outdoor dining with sensational views of the Atlantic where the chefs take great pride in their unique creations from fresh local produce.
Health & Fitness
O on Kloof boasts a fully equipped gymnasium which is available day and night exclusively to guests. Escape to the heated indoor pool or indulge in a luxurious spa treatment.
Lounge & Library
The fully stocked bar serves as an invitation to socialise over a glass of Champagne or a selection of esteemed local wines. Alternatively enjoy a quiet drink in the lounge around the intimate fireplace with a library of books and DVD’s close at hand.
Outdoors
Unwind and watch the sun trace accross the Cape sky from the outdoor entertainment and relaxation areas.
“Where just being is enough.” Airport transfers and customised local tours can be arranged on request
For enquiries or rates: 92 Kloof Road / Bantry Bay / 8005 Cape Town Tel: +27 (0) 21 439 20 81 / Fax: +27 (0) 21 439 88 32 / olaf@oonkloof.co.za / info@oonkloof.co.za www.oonkloof.co.za
DISCOVER
55.September 2013.deelishlifenstyle.com
Art Galleries Galore
Clarens 3rd Annual Festival 18-20 October 2013
Clarens is a beautiful small town in the Eastern Free State, that is three hours’ drive from Johannesburg, four hours’ drive from Durban and two hours’ drive from Bloemfontein. Clarens has been preserved in the Classic Style of an old South African Town with an enchanting “Village Atmosphere”.
Acc
ART GALLERIES GALORE
availa ommoda ble in t variou ion is ments s esta r a n g blishing fr to R1 accom 600 PP pe om R200 P r nigh P moda t. To b tion p keting ook lea @ conta clarenssa.c se e- mail marcted o.za day fo within the s , you will b e r advic ame w help y o e ou fin , we will gla rking dly suits y d somethin our bu g dget a that nd needs .
TAKE A STEP BACK IN TIME!!
The t Ac e L ad ndre A “ e s will b z“ famou in t s r e a c w Sch rman a’ perfo the Oper is h f e for o r t hea ntom ‘Pha e State T . at th Pretoria in
LIVE ENTERTAINMENT!
WH AT T To O EX win p che PECT e ? ing estat fs and e t t has he ver s, sho op y w mor to offe best t casr. C hat eA l a r any t Galle rens h SA rie as ot Sou her tow s, tha th A n in n frica .”
TICKETS: R180 email: marketing@clarenssa.co.za, or tickets can be bought at the door.
For a full program of the festival, please e-mail the above address with the words, “Festival Info”, in the subject line.
Whether you are wanting to unwind in the Midlands, host a wedding, begin a career in hospitality or simply dine out in our Snooty Fox Ă la carte restaurant, we look forward to welcoming you to Fern Hill Hotel.
Telephone: 033 330 5071 Email: functions@fernhillhotel.co.za Website: www.fernhillhotel.co.za/
Home of the Snooty Fox Restaurant & Fern Hill Hotel Training College
The Only thing Overlooked is the Indian Indeed. As the Spa at Suncoast Towers
offers not only the ultimate in pampering, but the views from the 9th floor of Suncoast Towers where the spa is situated, makes a visit here an experience in both tranquility and visual splendour. As you lie in the treatment room, with the curtains open, the breathtaking view of the Indian Ocean just across the way and the soothing sounds of relaxation music in the background, you are quickly transported to a ‘happy place’. My treatment for the morning, a full body exfoliation and Cleopatra milk bath were a real treat in a very busy week and allowed me the opportunity to disconnect from the world, if only for a little while. The body exfoliation was not only exhilarating but also, as explained by Sam the therapist, The Sea Satin Treatment by Phytomer contains marine salt crystals and 104 trace elements which not only polish your body but also provide the skin with much needed nourishment.
After a quick rinse in the shower to remove the exfoliant it was on to the Cleopatra bath, and I must say this was a delight for someone like me who never has the luxury of just lying in a bath doing nothing but eating fruit and sipping juice. The plant and herb based Babor product used in the bath leaves your skin feeling nourished and revitalized. Being a small person, the huge bath had me thinking that my family could probably fit in it and there would probably still be space. Not really, but the bath really is luxurious and yes, big. Needless to say I couldn’t just ‘relax’ as every time I tried to relax into the water, I just popped back up and floated, which is how my brain started drifting off to random thoughts….but it sure was fun trying to defeat the bath, and hey I wanted to make sure that all of me got those Babor nutrients so I just kept trying to submerge myself. The bath won in the end. 58.September 2013.deelishlifenstyle.com
Ocean….
But the assortment of fruit and juice and some Oligomer water that was offered was enough of a temptation to keep me from drowning. The Oligomer water also contains vital nutrients so your body is thoroughly nourished from inside and out during the spa session. The water has a slight salty taste, but as my skin needs all the nourishment it can get, I drank it all. The combination of the exfoliation and the bath had my skin glowing and I must say, I felt like a new penny. In all, I felt more relaxed, pampered and nourished than I have in a long while and to say that the staff are warm and friendly would be an understatement. They truly are a lovely team and very knowledgeable about the products they use. Sam in particular, who explained everything she was doing and how it would benefit my body was a real fountain of information explaining the difference between marine and herbal products and the benefits they provide. If you would like to be transported to your own ‘happy place’ then you really should visit the Spa at Suncoast Towers.
DISCOVER
The height of relaxation.
Spa Competition The Spa at Suncoast Towers is embracing the month of August by celebrating Women. As women, we all understand the stress our mind, body and soul goes through on a daily basis. Stand a chance to win a package to renew, rejuvenate, nourish, unwind, revive and hydrate the body. Cleopatra Milk Wrap – R480 Babor System Gold Express Facial – R400 75 min Spa Pedicure – R380 +27 31 314 7900 suncoasthotelsspa1@tsogosun.com tsogosun.com
Reach great heights.
Name the hotel group to which Suncoast Towers belongs... To enter: Send your answers to competitions@dfnmag.co.za or go to www.deelishlifenstyle.co.za
A The Oyster Box Hotel is one of Africa’s most distinguished hotels. With an abundance of colonial charm, it stands majestically on Umhlanga’s prestigious beachfront, with lush landscaped gardens and direct beach access. The hotel is conveniently situated in relation to the Natal Midlands and the Drakensberg Mountains, as well as game parks and historic battlefields.
Among the many world class facilities of the hotel, the Spa offers the ultimate in wellness and beauty treatment options. Whether you’re a guest of the hotel or just needing some well deserved ‘pamper’ time, this tranquil spa offers the very best in relaxation. The stylishly appointed hammam gives you an experience of what ‘bathing’ must have been like in Roman times, but in a modern and sophisticated setting. The Oyster Box, ONE OF THE BEST AND MOST CHERISHED HOTELS IN THE WORLD, is right on the shores of Umhlanga’s beachfront and the spa is secluded in luscious tropical gardens, filled with the chatter of exotic birds, monkeys and perfumed flowers. Dedicated to restoring beauty and balance through individual treatments, each therapy is tailor made for your specific needs by highly skilled and trained therapists. Focussing on holistic principles combining ancient techniques and modern expertise ensures that one leaves the spa feeling rejuvenated, nurtured, pampered and most of all relaxed. . So it certainly comes as no surprise that the Oyster Box Spa has scooped its THIRD spa accolade for the year. In July, The Spa at The Oyster Box, received the coveted Best Hotel Spa award at the 9th annual Les Nouvelles Esthetiques Spa Awards hosted by Les Nouvelles Esthetiques South Africa in association with Les Nouvelles Esthetiques Paris. Earlier this year, The Spa scooped two World Luxury Spa Awards - BEST LUXURY HOTEL SPA IN AFRICA and Best Luxury Destination Spa in South Africa.
It makes perfect sense that if you’re after a little “R and R” , The Oyster Box Spa should be a definite “Must” on your list.
For more information about the Spa at The Oyster Box, please contact spa@ oysterbox.co.za or telephone +27 31 514 5072.
“We see a definite increase in spa bookings being an intergral part of a hotel stay,” says Oyster Box General Manager, Wayne Coetzer. “Many guests use the time away from the office as the perfect opportunity to do something special for themselves and indulge in a Spa treatment, while they are away on business.” “The Les Nouvelles Esthetiques Spa Awards increases in its stature each year, providing the South African and International Spa Visitors and Media with a comprehensive choice of award winning spas, and a reliable source of spa information and recommendations, within South Africa”, says Dr Nadine de Freitas, Managing Editor, Les Nouvelles Esthetiques, South Africa. She adds: “Spas offer a precious refuge from a frenzied lifestyle. In whatever amount of time one can afford, spas provide peace, relaxation and guidance to help create a healthier lifestyle.“
DISCOVER
61.September 2013.deelishlifenstyle.com
Simply
Salt
Remember when salt was just salt, used to flavour an otherwise dull stew or added to chips to give them that extra zing? All we knew of salt growing up was that it was white and an accompaniment to add flavour to food. And then the likes of TV chefs like Jamie Oliver and Gordon Ramsay introduced us to Maldon salt and Himalayan salt was being touted as the ‘next best thing’..Wow! How times have changed… SALT IS ESSENTIAL FOR LIFE
Salt is essential for life and is key to the healthy, efficient and optimal functioning of the human system on many levels. Our physical bodies consist of a 70% (approx.) saline solution which facilitates vital cellular and metabolic processes, ensuring the efficient functioning of the internal organs and systems. The salt that one uses on a regular basis determines the quality of one’s physical, emotional, mental and spiritual well being.
ARE YOU WORTH YOUR SALT?
So how to distinguish between various types of salt to ensure that you are using the salt most suitable to supporting optimal functioning, growth and development? Many people assume that “salt is salt” and have yet to become aware of the subtle, yet significant differences between the various salts available to us. These factors are also what determine a salt’s health effects and value as a nutritional asset. Are you worth your salt? Here we have a look at a few of the different salts available on supermarket shelves and in gourmet foodie shops the world over, and try and explain the difference between them. Table Salt: Found on most diner tables, this salt comes from underground salt deposits and contains more sodium chloride than sea salt. Most table salts also contain iodine and additives such as anti-caking agents. What most people commonly call salt today, is actually processed sodium chloride with chemical additives such as bleaching and flowing agents. Widely sold as Table salt, sometimes with iodine added, this salt is the reason that salt in general has suc bad reputation with regards to health. Any unnaturally processed substance with added chemicals is foreign to our bodies and essentially a poison. Unsurprisingly, salt used in this form has serious health implications, especially if used on a long term basis.
Kosher Salt: Originates from either the sea or the earth and its craggy crystals make it ideal for curing meat hence its name, coming from its use in the preparation of meat according to Jewish dietary guidelines. Kosher salt dissolves easily and is a good all-purpose salt. Kosher salt gives you more flavour for less salt when compared with regular table salt.
The difference between regular salt and gourmet salt:
Sea water contains not only sodium chloride but other other trace minerals as well as fine particles of clay. These impurities are filtered out of kosher and table salt. If these are not filtered out the sediments and minerals will affect the appearance and flavor of the finished
BON VIVANT
salt. These ‘impurities’ is what gives “gourmet’ salts their colour and taste. GOURMET SALTS Himalayan: One of the most precious varieties in the world is the pink rock salt to be found in the Salt Range of Pakistan in the sub-Himalayan region It is said to be the purest in the world and the only type of salt to contain 84 minerals and trace elements. It is used frequently in spa treatments. Himalayan salt is often used as a serving ‘plate’ for foods and due to its ability to hold a temperature is often used as a cooking vessel or even to serve ice cream. Kala Namak: The exquisite black Indian salt (kala namak) comes from volcanic rocks. It is used extensively in masala dishes and is often sprinkled on fruit. Black Salt is made in India by mixing salt water with harad seeds. The mixture is left to evaporate leaving behind black lumps of salt. When the salt is ground, the resulting powder is pink. Gros Sel: A pure sea salt made up of large grained crystals, it name in French means “large salt.” Keep it in a salt grinder for freshly ground sea salt, use it to create a salt crust on meat or fish, or use it to season pasta water. Fleur de Sel: Hand-harvested from the same salt evaporation ponds as sel gris. This salt is collected by scraping salt crystals from the surface of the water before they sink to the bottom. Fleur de sel which means “flower of salt” in French is traditionally, though not exclusively, harvested in Guérande, Brittany. The delicate, irregular crystals gently dissolve, making it a great finishing salt. Try it on fish, pork and vegetables. Fleur de Sel is quite expensive but if you can afford it, you should use it for everything. Hawaiian Sea Salt: This fine or coarse grained sea salt can be either red or black. The red version gets its colour from a natural mineral called Alaea, a volcanic baked red clay and the black salt has charcoal added to it for its colour. Hawaiian sea salt has trace elements galore and is great with pork, seafood and more.
1.
?
Some Salty Trivia!
In the Middle Ages, salt was so expensive it was sometimes referred to as “white gold”.
In the kitchen, baking food in a salt crust is considered to be an extremely light and tasty cooking method, but it must be covered with a layer of at least 1.5 centimetres to form a sort of kiln around the food.
2.
As early as 2200 BC, the Chinese emperor Yu tried to tax salt: from then on, the struggle to control it has led to retaliations, such as Gandhi’s salt march against the English tax.
3.
4.
A little tip to keep your champagne well chilled for longer: add a few spoonfuls of coarse salt to the ice in the bucket.
5.
The human body contains from 4 to 6 ounces of salt; its function is to control blood volume, as well as regulating digestion and nerve fibres.
In Japanese theatres, it used to be customary, before each performance to throw salt on the stage to drive evil spirits away. The most expensive salt in the world comes from a small island just off the coast of Denmark, called Laeso. A kg of Laeso salt can cost up to $30.
6.
Smoked Salt: Slow smoked over a wood fire to infuse the crystals with a deep, smokey flavor. It is thus perfect for for grilled meats and scrumptious roast potatoes or any other vegetables.
By Anthony Poseman
BON VIVANT
63.September 2013.deelishlifenstyle.com
“Salts are exceptionally important nutrients for human beings and are most closely connected with our thinking”- Rudolf Steiner SOME USES OF HIMALAYAN CRYSTAL SALT Bath Salt: Bathing in water in which Pink Halite is
IMPORTER & SUPPLIER: Universal Vision Trading 1 Red Square, Lekkerwater Road Sunnydale, Cape Town 021 785 7573 info@universalvision.co.za www.universalvision.co.za facebook: Universal Vision
dissolved is a wonderful, detoxifying, cleansing and therapeutic experience which helps to clear and replenish your energy, providing a full etheric cleansing. Culinary: Grind or sprinkle this gentle, yet strong, well balanced salt onto food to enhance the flavour profile. Salt Licks: A block of the salt on a rope provides animals with convenient access to the minerals they require. Salt Bricks & Slabs: Compacted salt crystal slices are used to make a feature wall or to cook or serve food on. Salt Soap: Use a smooth block of this salt as a natural antibacterial underarm and gentle exfoliation bar. Solé Solution: Dissolve the salt in drinking water to release the potency of the salt crystals, making a wonderful cleansing and balancing tonic.
THE ANNUAL BOSMAN WINE RELEASE CELEBRATION WEEKEND AN OCCASION FOR THE WHOLE FAMILY This understated and relaxed country event takes place on the eighth-generation Bosman family estate, Lelienfontein in Wellington. It marks the annual release of new vintages from Bosman Family Vineyards which this year includes the De Bos Walker Bay Sauvignon Blanc 2013, the Bosman Adama Red 2011 and many more! The 250-year-old cellar transformed into a tasting journey of refined wines, with entertaining and informative wine theatre sessions by winemaker Corlea Fourie. A display of the fascinating but little-known process of vine grafting, a skill that has been practised since 1888 at Lelienfontein, will be given by the family vine nursery, Lelienfontein Vine Growers. Food and wine pairing stations set up like market stalls under ancient oak trees on the estate’s verdant lawns will be created by the Moerby Kultuur team under handson supervision of the talented Mynhardt Joubert, the recent winner of kykNET’s reality cooking show, Kokkedoor
WHEN: 16-17 November 2013 WHERE: Lelienfontein, Wellington
TICKETS: R150 per person for both days, includes wine glass and R50 voucher. TIME: 11h00 to 16h00 Tasting Journey open from 12h00-15h00 in the cellar
Food by Moerby Kultuur is sold at an additional cost of R50 per station. A special kids snack station will also be available with delicious treats such as Hotdogs, Slushpuppies and Ice Cream.
Exclusive releases for Bosman Family Wine Club Members will also be launched on the day.
LIVE MUSIC Space is limited so book now at taste@bosmanwines.com to secure your place. For more information please contact Neil Büchner at neil@bosmanwines.com or call (27) (21) 873 3170.
Know Your Wines Red or White? We all love to drink wine but with so many varieties on the shelves, how do we choose? And more importantly how do we decide between red or white, especially if you’re a newbie to enjoying the heavenly drink. First of all its important to understand the difference between the two and get to grips with the different types of wines.
This month we explore these areas in detail. Wine varietals are named for their grape of origin, so yes, chardonnay and merlot are names of grapes and nothing to do with areas or regions. WHITE WINES - Made almost always from white grapes but can be made from black grapes as well as the juice is clear in colour. These wines can be sweet or dry, or somewhere in between. Types of white wines include Chardonnay, Pinot Grigio , Riesling and Sauvignon Blanc. RED WINES - Made from black grapes and have a red or blue tint. Since the juice from most grapes are clear in colour, the skins are left on in the red wine making process, giving the wine its ‘red’ colour. Tannins from the skins are transferred into the wine whilst they are in contact with the juice. The primary difference between red and white wines, apart from the colour is the TANNINS. This aids in preserving the wine, allowing most red wines to be aged longer than white wines. It is also the tannins that create that dry sensation in the mouth and at the back of the throat. Types of red wines : Cabernet Sauvignon, Merlot, Pinot Noir and Zinfandel
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BON VIVANT
ROSE - Pink in color and often called pink or blush wines as well. Made from the juice of black grapes, but the grape skins are removed from the juice soon after contact. This brief contact with the grape skins is enough to give the wine a pink color but a small amount of tannins are also transferred to the wine in the process. Rose wines can also be made by mixing red and white wines together. Traditionally roses are dry wines but many can be sweet. Dry Rose – Durbanville Hills Merlot Rose, Hill and Dale Dry Rose Sweet Rose – Robertsons Natural Sweet Rose SPARKLING WINES – Made from any variety of grape, winemakers around the world have perfected the technique of trapping carbon dioxide which occurs naturally during the fermentation process. These carbon dioxide ‘bubbles’ give sparkling wines their ‘fizzy’ consistency. Important to note that though we often refer to sparkling wine as Champagne, this is incorrect because by law, only sparkling wines originating from this region of France can be called ‘Champagne’. As in the case of , Prosecco, which is a sparkling wine from Italy, only sparkling wines produced from this region from a particular grape can be called ‘Prosecco’ Types of sparkling wines : Champagne, Prosecco, Kristal, Pongracz DESSERT WINES - Have a high sugar content and are made sweet in different ways, such as harvesting the grapes very late when sugar levels are high or drying the grapes on straw mats to concentrate the sugars. Types of Dessert wines: Noble Late Harvest, Viognier, Jerepiko, Muscadel FORTIFIED WINES – Are sweet wines that have Brandy or other spirits added to the juice during fermentation. The Brandy prematurely stops the fermentation process, thus leaving a high amount of sugar in the wine. Types of Fortified Wines: Port, Sherry
BON VIVANT
67.September 2013.deelishlifenstyle.com
Explore your inner ‘Foodie’ Always a highlight on the calendar of any ‘foodie’ is The Good Food and Wine Show and this year is no exception. Cape Town was treated to the culinary magic of Chef Gordon Ramsay and Durban was treated to a visual spectacle by The Saturday Kitchen maestro, James Martin. Not to mention, the stunning “Chefs Theatre’ treats on offer by Chef Vivek Singh owner of the acclaimed London restaurant “Cinnamon” and Anjali Pathak, granddaughter of the Spice King himself, Lakshmishankar Pathak, founder of the Pathak spice dynasty in the UK. Johannesburg will be up next on 21-24 September and boy, are they in for a treat. THE INTERNATIONAL HOTEL SCHOOL in Durban played an important role at this years show with the Christina Martin Culinary Arts students being responsible for assisting celebrity chefs during their demonstrations, and the Hospitality Management and Hotel Operations students being involved in the operation and floor management side of things. They certainly learned the ropes and assisted in making everything run smoothly throughout the show period. Kyle Van Rooyen, one of the Christina Martin Culinary Arts students from IHS had the opportunity
James Martin with IHS student Kyle van Rooyen
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of working alongside Celebrity Chef, James Martin. “What a great experience. James Martin is a really awesome chef and I learned a lot from watching the way he prepared his meals. It was a pleasure helping him,” he said. The students certainly gained valuable experience which we’re sure they will put to good use in their chosen careers. Local celebrity chefs like Chef Benny Masakwameng and last year’s winner of Masterchef SA, Deena Naidoo were also seen in action and a highlight was certainly the new addition to the show, the ‘Spekko Master Curry Zone’ where local amateur chefs had the chance to win a ‘once in a lifetime’ trip to India. Tammy Selby from Sunningdale, Durban was this years winner with a Fragrant lamb curry served with mango chutney, mini potato ,mint samoosas and cucumber raita. The six finalists received a predetermined list of ingredients for the semi-finals. The final two were presented with a mystery basket of ingredients. The new Master Curry Chef won a 15 day tour of India from Incredible India. Her winning dish will also feature on the Elangeni restaurant menu. Celebrity chefs Anjali Pathak and Vivek Singh – both contem-
Chef Anjali Pathak in action
BON VIVANT
Haroun Hansrot Fashion Designer, Christine Cashmore GFWSA founder, Aliyah Mia Deelish Life n style, Chef Vivek Singh Cinnamon,Subashni Govender Blackbook PR and Media
porary Indian cuisine chefs and writers from London and Sous Chef Yoshen Naidu of the Southern Sun Elangeni & Maharani hotels were the judges. Another first, was a wedding proposal that took place at the Incredible India stand. Young Brendon Hughes popped the question to his girlfriend Elise Johnson with the backdrop of India as the beautiful setting. The staff at the stand were delighted that he chose to share this romantic moment with them. The Durban show was a resounding success and displayed many new products that are now available on the market. Our favourite was the Falk Salt. The ‘smoked’ salt of the range is delicious on meat and makes a pretty ‘garnish’ too. Gauteng, don’t miss your chance to ‘Set your inner foodie free’ at the Coca Cola dome from 21-24 September.
Wedding Proposal at Incredible India
Johannesburg Coca Cola Dome 21-24 September Tickets available at Computicket
Dress Your Table by Kerryne Nico
Recently our regular contributor Kerryne was asked to do a Table Décor class at the Durban Good Food and Wine Show….her ideas were so imaginative and creative that people could not stop taking pics of the table..Here she gives us further hints,tips and ideas for us to create our own “WOW” tables.
Getting creative with table décor is easy just follow these simple guidelines
Choose a theme
1.
Before you begin you need to choose a theme for your table. There are millions of themes to choose from, narrowing it down to one is the most difficult task. Your theme could be as simple as a specific colour or you could choose to co-ordinate your table with your menu for the evening, perhaps you are doing Mexican night or Greek night? Maybe you are celebrating a birthday and you’d like to use numbers as your theme. Recently I was inspired by a trip to an antique store and I chose to do a table based on the theme ‘The Old Curiosity Shop’, it was such a fun theme as I was able to use all the old and curious things that I found in my home and in the back of my mom’s kitchen cupboards. Once you have a chosen your theme you will be able to start building your table décor.
2.
Tablecloths
These really are clothes for your table, and they are the basis of any table setting. The tablecloth is the canvas onto which you start building your work of art. Plain simple tablecloths are as essential (and useful) as that little black dress in your wardrobe. Of course patterned tablecloths add interest and texture. I have at least 25 different tablecloths and I most often keep two of each kind because we generally entertain large numbers of people. Sunday lunch at our house is typically for fifteen to twenty people so I need a
70.September 2013.deelishlifenstyle.com
very long table and my tablecloths have to match. I very seldom buy ready-made tablecloths; I prefer to go to fabric shops and buy lengths of fabric and then sew the edges to create my own tablecloths. You can use dress fabric for tablecloths just check the washing instructions with the staff in the shop. There is so much beautiful fabric to choose from and if you don’t sew the ladies in the fabric shops can recommend someone to sew for you. Some of my favourite tablecloths have cost me a little more than R50 you can’t buy a tablecloth from the shops for that!
Crockery
A standard collection of plain white crockery is a must. You can get creative with everything else on your table but you will always need to have simple white crockery available. If you have the space it is great to collect coloured or patterned crockery as well but try to ensure that the coloured or patterned pieces you buy can be mixed and matched with each other as well as with your standard white
BON VIVANT
crockery. Setting crockery on your table can also be done in a fun creative way. One Christmas we bought cardboard pizza boxes and placed the crockery and cutlery into them then dressed them with a big bow and a name tag and each person had a ‘gift’ at their place setting.
Glassware
Classically tables are set with wine glasses and water glasses, but you don’t have to stick to the rules. Think out of the box! Wine doesn’t always have to be served in a wine glass, you could use chunky drinking glasses as wine glasses or you can find glasses that work as both wine and water glasses. If you want to be very adventurous you can set your table with Mason jars and a straw which can be used as drinking glasses. For a fabulously colourful table you could use coloured glasses, or for a vintage table you could mix and match old crystal glasses. Your options are only limited by your creativity.
5. Cutlery
Get creative with the way you present your cutlery. It doesn’t have to be set traditionally. It can be tied with string or ribbon; you can place it in a brown paper packet with a little note on the front; you can place it all in painted tins in the centre of the table for a fun picnic style table. I once unpicked pockets off old denim jeans and did a denim inspired table. I used a tacking stitch to sew the pockets onto the tablecloth, then placed the cutlery into the pockets with the serviette (I used bandanas for serviettes) There is so much you can do – just get your imagination working.
BON VIVANT
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6. Serviettes
There are literally millions of different paper serviettes available and they are an inexpensive way to add colour and interest to your table. If you are surprised by guests popping in unexpectedly you can use a simple plain tablecloth with white crockery and by adding coloured serviettes - voila you’ve got a gorgeous table.
Flowers
Flower fashions have changed and you’ll be thrilled to know that you no longer need to be a qualified floral artist to put together something for your table. Flower arrangements are much less structured than they were before. You don’t have to use vases or oasis you can use recycled glass bottles or painted tins or old tea cups. You can pick flowers or greenery out of your garden and place it into glass jars on your table. I love to use plants instead of cut flowers so I go to the local nursery and I buy things like succulents or tiny little violas and I put them into antique tea cups or old silverware which I then use on my table. Another simple and quick option is to use herbs on your table, not only are they attractive but they smell wonderful too. The most important rule to remember when decorating with flowers is to ensure that your guests can see each other and they are not trying to peer through the foliage.
7.
8.
Menus
Menus don’t have to be reserved for restaurants. You can print your menu out and use it as part of your table décor. Place it in a frame on the table or print it onto a piece of cardboard and use it as a placemat. If it’s a very special function and you’d like to give your guests something to take home you can print your menu onto a fabric napkin, a dish towel or wine label and guests can take it home as a memento.
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9.
Seating Plans
This is another fun aspect you can add to your table. You can create name tags for guests using packaging tags. If you are using the little brown paper bags for your cutlery you could write their names on the brown paper packets. You could even have a bit of fun with your guests and you could put numbers at each place setting and get your guests to pick a number out of the hat to see where they are sitting. (not who they are going home with!) For fab ideas and inspiration check out www.pinterest.com and don’t forget that you can hire glasses and plates really in expensively from companies like Settings www.settings. co.za. If you’d like to do a vintage inspired table and you don’t have all the vintage pieces have a look at what’s on offer on Kiss me Vintage’s facebook page their vintage collection is amazing.
COOK LIKE A CHEF
Warwick Taylor Trained in the Drakensberg at Alpine Heath Resort and Conference Centre and completed a three year City and Guilds course. Moved down to the Mount Nelson in Cape Town to work under Garth Stroebel in the Cape Colony restaurant as Junior Chef de Partie. Moved to Johannesburg to work as a Sous chef at the Michelangelo Hotel. Spent 6 years in Jersey, working at the Pomme d Or Hotel I St Helier and the Relaix and Chateaux, Longueville Manor, before returning to the Arabella Western Cape Hotel and Spa as Sous chef, later promoted to Executive Chef. Now at Creation Wines.
Confit leg of duck, Malay aoili, Syrah Grenache syrup, poppadum INGREDIENTS 4 duck legs 500ml duck fat 1 fresh buchu stems 1 clove garlic 1 stem rosemary 2 eggs as needed sunflower oil 25ml white wine vinegar 1 teaspoon mild curry spice 1 bottle Creation Syrah Grenache 500ml sugar as needed salt and pepper 2 poppadum
Malay aioli
1. Whisk the eggs 2. Add in the vinegar 3. Whisk in the oil 4. Season with curry spice and salt
Syrah Grenache Syrup
1. In a small sauce pan, reduce the wine with the buchu stem and sugar 2. Just before desired consisitency is reached, remove from heat and cool
Poppadum
METHOD
Duck confit
1. Season the duck legs and leave over night 2. Place in a tray and cover with duck fat 3. Add garlic, rosemary and buchu 4. Place in the oven at 130 dgrees for 3 hours 5. Allow to cool slightly and then remove the skin and bones and discard 6. Shred the duck roughly, season and roll in cling film into a cylinder shape 7. Refridgerate
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1. Cut poppadums inot a triangle shape 2. Place in between two laddle and fry in hot oil 3. Drain on paper toweling and season. To assemble 1. Place a salad pea shoot leaf on the poppadum 2. Slice the duck and place ontop of the leaf 3. Place a teaspoon of the Malay aoili on top of the duck 4. Place a small amount of the syrup in the center of the Malay aioli.
BON VIVANT
Five spice pulled pork wonton with a prune and daarjeling puree
INGREDIENTS 1 pork belly, skin and rib bone removed 1 onions 3 carrots 1 leeks 2 stems celery 5 cloves garlic 3lt beef stock 100gr Chinese five spice 1 bunch spring onions 200gr prunes 3 tea bags Darjeeling tea 2 eggs 1 pkt wonton pastry as needed salt METHOD
Pulled pork
1. Liberally marinate the pork with salt and five spice 2. Place the pork belly into a large oven proof dsih with the carrots, leeks, onion, celery, garlic and beef stock 3. Cover with tinfoil and cook at 145 degrees for 3 hours,or until soft 4. Remove foil and cook for a further 30 min 5. Take out of the over and allow to cool 6. Once cool strip the meat up into small pieces
7. Mix in the chopped spring onions 8. Reseason with five spice and salt 9. Roll the mixture into small balls and chill ready for wrapping in the wonton pastry
Prune puree
1. In a saucepan place the prunes and teabags 2. Fill the saucepan with water to cover 3. Bring up to a simmer on low heat and cook until prunes are soft 4. Top up the water if neccesary 5. Romve from heat, remove teabags and puree in a blender 6. Pass through a chinois
Wontons
1. Place a sheet of wonton pastry on the table and brush with egg wash 2. Place the rolled pork in the middle 3. Fold as you would a tortelini, trying to ensure that you do not trap any air inside
To assemble
1. Fry the wonton in hot oil and drain on paper towel 2. Top with the prune and Darjeeling puree
BON VIVANT
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Malcolm Riddle
Confit Duck with Orange and Ginger Sauce: INGREDIENTS
12 duck legs 2 litres duck fat 1 Sheet Phyllo Pastry 100g julienne carrot 100g Chopped onions 100g julienne baby marrow 50g fresh grated ginger 2 tablespoons brown sugar butter 500ml 100% orange juice Rocket to garnish
METHOD Clementines is an owner managed restaurant, with a team of friendly staff that are dedicated to you having a great dining experience in our magical town of Clarens. Rated, no 1 on Trip advisor for the Town of Clarens. Housed in a charming old railway bus service shed, that was converted into a fine dining establishment in 1999. Food: Malcolm Riddle is the Executive Chef at Clementines Restaurant. He has N-Dip in Hospitality Management, Bachelors Degree in Management obtained at the Central University of Technology, Bloemfontein, South Africa. From an early age he realised this passion was in the kitchen, and has run kitchens that cater for more than 200 guests. He then decided to leave the city for quality of life in Clarens. Clementines boasts a famous rescued cat, she is dubbed ‘the owner’ of Clementines Restaurant and greets everybody on arrival and has become the main ambassador for Cluney Animal trust, supporting less fortunate animals in the area. Support Cluny Animal trust Sms ‘CAT’ to 38008 (sms costs R10)
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Duck
Preheat oven to 200 degrees, place 12 duck legs in a casserole dish and cover completely with duck fat. Cover Casserole with foil and bake for 2 hours. To finish of the duck place under the grill until duck skin is crispy.
Spanakopitas
(2 per serving) Saute onions, baby marrow and carrots in a pan until tender. Roll out sheet of phyllo pastry, brush lightly with butter, cut sheet in lines of 10cm width. Place one heaped teaspoon of sauted vegetables in the bottom centre of each phyllo line. Fold over the phyllo from bottom right corner over the vegetables to create a triangle, repeat the folding process until the end of the phyllo line and you will have a perfect triangle. Preheat oven to 180 degrees, place on baking sheet until golden brown.
Sauce
Medium sauce pan, bring the orange juice to the boil add brown sugar and grated ginger, boil for 15minutes, stir until the brown sugar is completely dissolved. Pour though a strainer. Allow to cool.
BON VIVANT
Plating
Place two Spanakopita’s back to back in the centre of the plate to form a square. Place 1 duck leg skin side up on top of spanikopita, balance 2nd leg on top of the first pour 3 table spoons of sauce over the duck, place one hand full of fresh rocket on the duck for garnish. Serve with crispy fried potato wedges
Chocolate Trio:
Chocolate Brownie INGREDIENTS
Add eggs and vanilla extract to the chocolate mixture and mix well, sift flour and cocoa powder over the chocolate mixture and stir to combine.
200g butter 200g dark chocolate 250 g brown sugar 3 eggs lightly beaten 1 teaspoon vanilla extract 190g plain flour 2 table spoons cocoa powder
Pour the mixture into the pan and bake for 20min, allow to cool and cut into 10cm squares.
METHOD
Preheat oven to 190 degrees Line a 5cm deep, 18 base square cake pan with non stick baking paper Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until the mixture is melted and smooth, set aside to cool down.
BON VIVANT
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Chocolate Mousse INGREDIENTS
METHOD
300g dark chocolate 3 eggs 67g castor sugar 1 tablespoon cocoa powder (sifted) 300 ml cream
METHOD
Melt chocolate in double boiler, beat the eggs and sugar until doubled in volume, fold in chocolate and cocoa powder until thoroughly mixed. Beat the cream, until soft peak stage. Fold into chocolate mixture. Place in the fridge and allow to cool for 2 hours.
Chocolate Parfait INGREDIENTS
6 yolks (beaten) 12 eggs (beaten) 650g sugar 1.5lt cream 400g dark chocolate 2 tots Cointreau
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Beat the cream to soft peak stage Mix in yolks, eggs and sugar Melt chocolate in double boiler allow to cool Fold Chocolate and cointreau into the mixture and pour into a baking tray Cover with plastic wrap and a place in the freezer for 2 hours
Plating Heat one square of chocolate brownie, place and equal size slice of chocolate parfait on top of the brownie and spoon chocolate mousse over the parfait, garnish with mint leaf and cherry.
BON VIVANT
Drink responsibly. Alcohol is not for sale to persons under the age of 18. 63.September 2013.deelishlifenstyle.com BON VIVANT