SOUTH AFRICA’S FINEST DECOR MAGAZINE
NOVEMBER 2 0 1 8 R 5 5 , 5 0
(incl.VAT)
OTHER COUNTRIES R 48,26
E ENTERTAINING ISSUE high-impact homes stylish social spaces creative party ideas
INCLUDING 2018 RESTAURANT AWARDS WINNERS L COCKTAILS LìGRILLING LìTHE BUFFET LìCONFECTIONARY
The range of a diesel, the power of a Bentley. Bentayga Diesel. The 32-valve V8 engine takes you from 0 to 100 km/h in just 4.6 seconds. This may be a diesel, but above all it’s a Bentley. Discover more at johannesburg.BentleyMotors.com or contact +27 10 020 4000. *The name ‘Bentley’ and the ‘B’ in wings device are registered trademarks. © 2018 Bentley Motors Limited.
BENTLEY JOHANNESBURG Power: 320 kW (435 hp); Torque: 900 Nm; Combined fuel consumption: 8.0 l/100 km; CO2 Emissions 210 g/km Priced from R2 950 000 with a 3 year/100,000 km Driveplan Model shown: Bentayga Diesel.
Purity. Sensuality. Intelligence. This open-plan interior in Berlin offers ample space for cooking and socializing. It combines a wall-mounted b3 system with a bulthaup monoblock. Sleek sandy-beige aluminum panels from oor to ceiling on the kitchen wall contrasts with the texture of the brick in the dining and living area. The look and feel of the aluminum changes with the light, and introduces additional elegance and warmth to the room. Moreover, bulthaup’s unique anodizing method ensures the aluminum surfaces are exceptionally robust, and well suited for kitchen use. To see what else bulthaup kitchens have to offer, please contact your African retail partner domum.bulthaup.com
In Partnership with
bulthaup cape town Domum Africa (Pty) Ltd Waterway House Canal District, V&A Waterfront Cape Town 8002 Tel. +27 (0)21 419 5445 info@domum.co.za
bulthaup johannesburg Domum Africa (Pty) Ltd 9 Kramer Road Kramerville Johannesburg 2148 Tel. +27 (0)11 262 5257 info@domum.co.za
CONTEN TS In s id e r 12
DEAR READERS It’s time to get
into the party spirit, says editor-inchief Liz Morris
19
INSIDER Summer soirĂŠes call for
a serious sound system. Ergo the Bang & Olufson BeoSound Edge
23
SHOPPING This month’s need-to-
haves: ritzy fringing, crisp mint, designer drawers
28
DEBUT What it took to create
Jo’burg’s curious new bar, A Streetbar Named Desire
p86 32
MOST WANTED An indispensable
checklist to the chicest partyhosting accoutrements
De s ig n 35
DIRECTIONS How to create
a dramatic tablescape tableau with owers, stemware and objets
39
DESIGN SOLUTIONS We love
big-personality bathrooms and you should too
47
DOWNLOAD OUR DIGITAL EDITION
ďŹ ll up the ice bucket and break out that cocktail shaker – it’s the H&G guide to entertaining like a pro
p94 113
SHOWROOM Finishes and blinds
118
RESOURCES Where to ďŹ nd the
awesome design in this issue
G a rd e n s 59
that make a big ďŹ rst impression
12 issues for only
6
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64
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94
HOUSE
GARDEN NOVEMBER 2018
URBAN GARDENER Entrances
KNOW HOW Make the most of
your garden – read this MADE TO BLOOM An inner-city
garden of structured green rooms
P H O T O G R A P H S : A N N A L I Z E N E L , N I C O L A S M AT H É U S , E L S A YO U N G
p28
STYLISH Wheel out the bar cart,
CONTENTS T h e Edi t 70
THE WILD BUNCH
Returning to her Italian roots, fashion blue blood Margherita Missoni has created a home that bursts with her family’s trademark passion for pattern and colour
78
CABANA CONFIDENTIAL
A timber-clad cabana in Cape Town seamlessly blends into the surrounding milkwood forest, the perfect balance between indoor/ outdoor living
p47
86
SUNSHINE SANCTUARY
A 17th-century ruin is reimagined as a light-ďŹ lled family home geared towards slow living in the French countryside
p39 100
STREET CRED Welcoming in its
Jo’burg views, an architect’s home plays out in a sun-washed palette of neutral tones
C o n c i e r ge 109
TRAVEL The laid-back luxe of
Seychelles’ hidden gems ON THE COVER Entertain like a pro, page 47. Photographer: Peter Margonelli
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HOUSE
GARDEN NOVEMBER 2018
P H O T O G R A P H S : M I C K Y H OY L E , S U P P L I E D
to
M&CSAATCHI ABEL/24040/E
A SPACE REIMAGINED
THE ESSENCE OF COMFORT Inspired by meticulous attention to detail, our Takumi craftsmen haven’t just added PLOOLPHWUHV WR WKH QHZ /H[XV (6 WKH\ YH UHGHo QHG WKH HQWLUH VSDFH :LWK D IURQW horizontal panel that continues to the door trim and a lower, wider and sleeker design, \RX OO H[SHULHQFH DQ LQWHULRU WKDW IHHOV ODUJHU WKDQ LWV lexus.co.za
VILLEROY & BOCH The Bath and Wellness Collection
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The food part of parties is covered in Gourmet, a magazine in its own right, at the back of this issue, so when we call this the entertaining issue it’s a justified claim, from cover to cover. The homes in this issue too have a breezy sense of fun, from The Wild Bunch, Margherita Missoni’s Italian home, to easy flow as seen in Street Cred, or on the other hand beguiling contained spaces such as the grass courtyard and kitchen of Sunshine Sanctuary, whilst shopping sources the sexiest little stools and chairs trimmed with swishy fringe, which is the party dress of upholstery right now. Enjoy the issue.
TAB L ET
ED ITOR IN C HIE F
INSTAGR A M
NE WSLE T TE R
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P H O T O G R A P H : K A R L R O G E R S ; G R O O M I N G : M E G A N W R I D G WAY
f you are into party prep details, such as the invitation, the size of the canapés, the shape of the ice blocks and the correct candlelight, you will appreciate that wedding magazines fuel this obsession exquisitely. And I know that, five minutes into browsing through Martha Stewart Weddings, I will feel desperate to host a summer lunch in an old barn somewhere with peacocks and lambs and black ice-cream cones. The fantasy is fleeting, but the desire to create a stylish space where people will enjoy themselves can easily consume me for a very satisfying half an hour. In real life, hosting is hard work. More so if it’s not your comfort zone, but I’m hoping that Life & Soul (page 47) will inspire you to embrace your inner event organiser and invite a group of friends or a crowd home in the next few months, because once you know how, it’s a very satisfying feeling (that lasts well over half an hour) to tap into a personal spirit of giving.
OH, SWEETIE SUGAR-PHOBES BE WARNED, THIS IS THE SEASON TO TREAT YOURSELF AND WE’VE GOT THE LOWDOWN ON SA’S TOP CONFECTIONERS AND PATISSERIES.
COOL SCHOOL GET STYLE SCHOOLED WITH THE BEST DESIGN HOW-TOS, DECORATOR PROFILES AND INTERIOR MOOD BOARDS.
online BE DATA SAVVY AND GET THE FRESHEST DESIGN INSPO, NEWS AND TRENDS – ALL IN ONE PLACE
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DON’T MISS AN EDITION SUBSCRIBE TO HOUSE & GARDEN ON ZINIO FOR YOUR MONTHLY DIGITAL DESIGN AND DECOR FIX, AND SAVE UP TO R114 PER YEAR. ZA.ZINIO.COM
HOUSEANDGARDEN.CO.ZA FOLLOW US 14
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GARDEN NOVEMBER 2018
P H O T O G R A P H S : M I C K Y H OY L E , S U P P L I E D
TURN UP THE COLOUR SATURATION, UNLEASH THE ANIMAL PRINTS AND EMBRACE THE UNEXPECTED AS WE UNPACK SUMMER’S HOTTEST LOOKS.
«Lions to me symbolize bravery», Cara Delevingne
Shot in real conditions by David Yarrow Discover more on Youtube and on tagheuer.com/cara
TAG HEUER CARRERA LADY
TAG Heuer Boutiques; Sandton City & V&A Waterfront. Also at selected fine jewellers nationwide. For further information please call 011.669.0500. www.picotandmoss.co.za
INSIDER
P H OTO G R A P H : S U P P L I E D
THE SCOOP ON SHOPPING, STYLE, DESIGN & CULTURE
Minimalist designer Michael Anastassiades and legendary tech brand Bang & Olufsen have created the BeoSound Edge. To adjust the volume on this perfectly pared-back speaker, simply give it a gentle roll. bang-olufsen.com NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
19
WELL, HELLO
Local designers Nico Hendriksz and Anton Louw – and their brand Kino – were the undisputed victors of the 2018 100% Design South Africa showcase, being named Best Furniture Designers. Pictured here with the ‘Heildronk Kas’ bar cabinet, the pair’s focus is on bringing contemporary design to the traditional craft of woodwork. kino.co.za
Headline Acts The newsmakers that are setting this month’s agenda
Celebrities trying their hand at furniture design is nothing new but Gwyneth Paltrow’s Goop lifestyle brand in collaboration with CB2’s range of mid-century inspired designs (with a touch of Africa) is a study in elegance. goop.com; cb2.com
STATEMENT
Designer Laurie Wiid’s latest pieces are a must for an envy-inducing tablescape, from a one-off painted objet that’s big on cork’s materiality to a hand-warped vase created in collaboration with Ceramic Matters, both available at Robert Sherwood Design. wiiddesign.co.za; robertsherwooddesign.com
P H O T O G R A P H S : K A R L R O G E R S , PA R I S B R U M M E R , M I C K Y H OY L E , C O U R T E S Y O F G O O PXC B 2 , S U P P L I E D
COVET
RADAR
ECLECTIC Inspired by the hot air balloon inventing MontgolďŹ er brothers, ‘The Globe Trotter’ collection by Marcel Wanders for Roche Bobois is a playful collection of furniture and accessories with Marcel’s trademark whimsy. roche-bobois.com
OPEN GARDENS
Every year private estates, green-ďŹ ngered individuals and garden greats open their outdoor spaces in celebration of the new season whilst raising funds for charity. GAUTENG GARDENS OF THE GOLDEN CITY 4 November A collection of gardens of botanical and design interest. gardensofthegoldencity.co.za
JUST IN
Designer Jean-Pierre de la Chaumette has launched a range of furniture and accessories – Chaumette – inspired by coal and clay, Carrol Boyes expands her lifestyle empire to include bath and body products and experience the bold brushwork of Jean-Michel Basquiat in this new monograph by Taschen. chaumette.co.za; carrolboyes.com; taschen.com
MUST HAVE
Is there anything cooler than these Japanese polka-dot legend Yayoi Kusama-designed skateboards? Probably not. store.moma.org
PATTERN
For its latest two collections – Coiba and Formentera – Élitis, available at St Leger & Viney, intricately weaves abaca ďŹ bre to create shimmering, textured grass cloth coverings that evoke a sense of marquetry. stleger.co.za
WESTERN CAPE RUSTENBERG MANOR HOUSE GARDEN 26 to 28 October and 1 to 3 November 9:30 to 16:30 rustenberg.co.za STELLENBERG GARDEN 10 and 11 November stellenberggardens.co.za ELGIN AND BOT RIVER 27 to 28 October and 3 to 4 November A selection of gardens from the area open over two weekends. elginopengardens.co.za MCGREGOR OPEN GARDENS 26 to 27 October A celebration of versatile local country gardens. tourismmcgregor.co.za KWAZULU-NATAL OPEN MIDLANDS GARDENS Until 25 November A large collection of gardens on show until 25 November 2018. 082 924 5892
NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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PIERRE FREY ‘KIPLING’ WALLPAPER IN NUIT, R3 833 PER METRE, MAVROMAC AND GATEHOUSE
EGG OF COLUMBUS PENDANT LIGHT, R1 084, GENERATION
CASSINA ‘401 BREAK’ ARMCHAIR, POR, TRUE DESIGN ‘CASSY’ SCREEN, R17 450, DOUGLAS AND DOUGLAS ASHFORD HOUSE ASHFORD TOILES ‘AF2016’ WALLPAPER, R1 764 PER ROLL, HERTEX
MARBLE MUSHROOM TABLE LAMP IN GREEN AND BRASS, R1 595, WEYLANDTS
JACQUARD RUG, FROM R179.99, MRP HOME
MOROSO ‘DOUBLE ZERO’ CHAIR, R32 500, TRUE DESIGN
Mint Condition
PRODUCTION: JANI ADELEY OOSTHUIZEN; P H OTO G R A P H S : S U P P L I E D
Saturated mojito and pastel peppermint are an instant interior refresh
SIXTH FLOOR TWILL OTTOMAN IN DUCK EGG, R399, SUPERBALIST
‘CHURCHILL’ THREE-SEATER SOFA, FROM R9 995, THE SOFAWORX COMPANY
NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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Drawer Attention From antique cabinets to minimalist side tables, opt for a chest that serves serious style
24
‘ANTILAE’ CHEST OF DRAWERS, POR, TONIC DESIGN
FPS TWO-DRAWER PEDESTAL, R5 995, BLOCK & CHISEL
‘LENNY’ DESK, R1 299, @HOME
19TH-CENTURY OAK EMPIRE COMMODE CHEST, R25 500, THE CROWN COLLECTION
‘ZAZA’ CHEST OF DRAWERS, R18 995, LA GRANGE INTERIORS
RETRO CHEST OF DRAWERS, R13 110, WEYLANDTS
CHEST OF DRAWERS IN BLACK, POR, ENZA HOME
WOODEN CHEST OF DRAWERS, POR, GRIFFITHS & GRIFFITHS
CASSINA ‘FLAT’ CABINET IN WALNUT, R139 570, TRUE DESIGN
HOUSE
GARDEN NOVEMBER 2018
Zondo Ave, Victory Park. Architect: Gass Architecture Studios. Oggie FSC Oak – Herringbone Living - finished with WOCA Carbon Black Diamond Oil. - 15/4 x122 x 610
...oak floors handcrafted to your specific design needs. Cape Town: 021 510 2846 | Paarden Eiland Johannesburg: 011 262 3117 | Sandton Durban: 031 000 1000 | Umhlanga nick@oggie.co.za www.oggieflooring.com
‘FRINGES 280’ SOFA, POR, MUNNA
BLOCK PRINT RUG, R3 680 (1.6X2.3M), PEZULA INTERIORS
‘HULA’ STOOLS, R3 890 EACH, DOUGLAS AND DOUGLAS
‘FRINGES’ BAR STOOL, POR, MUNNA
MOOOI ‘AMAMI’ POUF, R21 950, WEYLANDTS
On The Fringe
FRINGED CUSHIONS, POR, HERTEX
Embrace the razzledazzle of tassel trim COCKERAL KIST, POR, GRIFFITHS & GRIFFITHS For stockists’ details, see page 118
FRINGED VELVET TABLE LAMP IN PINK, POR, OUT THERE INTERIORS
26
HOUSE
GARDEN NOVEMBER 2018
M&CSAATCHI ABEL/24040/E
SHAPED BY ACOUSTICS
THE ESSENCE OF COMFORT For centuries, the Japanese have found beauty in the rich possibilities of emptiness and still spaces. That’s why we have spent years perfecting the new whisper quiet ES, ensuring that the pure and natural sounds from the Mark Levinson audio system will be all that you hear. lexus.co.za
Available in ES Hybrid models only.
Belle Epoque Gimmic-free glam with a heady shot of insouciance, A Streetbar Named Desire is one helluva ride, discovers Piet Smedy
CLOC KWI SE
A COPPER PLATE ABOVE THE INTERIOR WHITE MARBLE BAR READS ‘I’VE ALWAYS DEPENDED ON THE KINDNESS OF STRANGERS’; OWNERS THOMAS HUGHES, CHRISTA ANSELL, GRANT ANSELL, MARTIN JAKOBY; VELVET BANQUETTE SEATS AND ANTIQUE MIRRORS
The Big Idea BY CHRISTA ANSELL, CO-OWNER A lot of places in Jo’burg are purpose-built white boxes but this space just hummed with character. It wasn’t perfect, but perfect is boring. It was the triple volume ceilings, the light, the cosiness of it all. We had to break through walls, drill into roof slabs, build staircases and tear out mezzanine levels, but the bones of the space were magically salubrious. They spoke to a faded opulence that we wanted to create. We wanted lush richness and an air of neglected debauchery – and A Streetbar Named Desire just popped into my head. A playful name riffing off an amazing narrative, unforgettable characters, and evoking a bygone era. We weren’t interested in creating the coolest, sexiest new bar in town. We simply wanted a place that embodied the desire to be alive. The fact that it was a bar, on a street, didn’t hurt either.
P H OTO G R A P H S : A N N A L I Z E N E L
The Look
BY TRISTAN DU PLESSIS AND DINO MAVROKORDATOS, STUDIO A, AND CHRISTA ANSELL We had wanted the whole place to be a study in immersive monochromatic colour blocking in hues of green so that, as you walked in, you were immediately picked up out of your everyday life and transported somewhere and to some time entirely new. Using a deep palette of textures was the key to creating this unique, particularly tactile, experience. There had to be a contradiction between luxurious and edgy – an inherent playfulness – that was achieved through custom brass light fittings, cut crystal light fixtures and exposed fluorescent tube lighting (for that bit of edge), which all created this glowing ambiance. Booth seating in plush velvet further added to the intimacy between guests. Another key feature is the beautiful handmade green tiles on the pillars, each one a different shade and slightly imperfect shape and the aged mirrors, which add a hazy layer, like a faded memory. The final touch, in contradiction to all this lushness, was framing the irreverent scribbles of characters from the play and Alfred Hitchcockinspired sinister, super high-gloss photos that we shot specifically for this project (courtesy of the incredibly talented Jana + Koos). NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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DEBUT
The Branding
BY JANA + KOOS We admit it, we love a good pun. Having said that, we had to approach the project with a certain amount of seriousness to offset the joke. So, we illustrated the cast from the original ďŹ lm and used them as the identity. It was a cool link for us as A Streetbar Named Desire is the brainchild of four people – Martin, Grant, Christa and Thomas – that match the four main characters (well, sort of ). We had this suspicion that a simple, even crude-ish hand-drawn direction would create a unique personality. People keep stealing the serviettes and tagging us in their posts. We’re attered but please stop – Christa cut every single one by hand.
CLOC KWISE CEILING ROSES AND CUT CRYSTAL LIGHT FITTINGS; THE MENU BRANDING BY JANA + KOOS; THE MENU CHAMPIONS MIDDLE EASTERN, PLANTCENTRIC TAPAS; THE SEVEN CARD STUD COCKTAIL
The Food & Drink
BY CHRISTA ANSELL Having lived in London, my food crushes were all in one square mile: Ottolenghi, Caravan and Morito. The trifecta of desirous food (and colour and vibrancy). Our menu plays with the richness of modern Middle-Eastern cuisine, from tahini, za’atar and citrusy sumac to pomegranates and coriander zhoug, and the intimate and informal sharing of dishes. Cocktails strike an innovative balance between mixology and the classics. Names were chosen from particularly rad quotes from the play – Epic Fornications, The Kindness of Strangers, Seven Card Stud. There’s even a Tennis-ee Williams that is garnished with a tennis biscuit – get it? streetbar.co.za Q
30
HOUSE
GARDEN NOVEMBER 2018
DECORATIVE ANTIQUE, FRENCH & CONTEMPORARY FURNITURE & ACCESSORIES ANTIQUES COST MUCH THE SAME AS NEW UPMARKET FURNITURE AND INCREASE IN VALUE
Comparable to top-notch decorative stores in London, New York or Paris with over 5000 items
Over 5000 gorgeous items to choose from
Mirrors | Tables | Chairs | Settees | Sofas | Chandeliers | Lanterns | Armoires | Chests | Cabinets | Bookcases Linen Presses | Gilded Furniture | Candlesticks | Candelabras | Crystal | Silver | Hundreds of Accessories 0114636060 | info@thecrowncollection.co.za | thecrowncollectionstore | Buy online at www.thecrowncollection.co.za 20 Ballyclare Drive (entrance in Galway Road), Bryanston, Johannesburg, Gauteng
MOST WANTED THE PLATE EDIT
The Entertainment Checklist
FROM TOP, LEFT TO RIGHT RICHARD GINORI DINNER PLATE, POR, B.ITALIAN; DINNER PLATE IN MARSEILLE, R315, LE CREUSET; ‘ETHOS’ GEO-PATTERN SIDE PLATE, R75, WOOLWORTHS; FESTA ‘AZUL’ DINNER PLATE, R155, HERTEX HAUS; ‘INDIGO GIRLS’ LOW BOWL, R795, CARROL BOYES; ‘NARA’ SIDE PLATE, R55, WEYLANDTS
32
HOUSE
GARDEN NOVEMBER 2018
WHERE THE PARTY’S AT Located in the chic Mondrian hotel in London, the Dandelyan bar (left) exudes retro luxury of a time gone by, while closer to home, the newly renovated Tjing Tjing in Cape Town (above) keeps things fresh with a vibrant Japanese-inspired eatery. dandelyanbar.com tjingtjing.co.za
T E X T: E D WA I N S T E E N K A M P ; P H O T O G R A P H S : S U P P L I E D
From the essentials to the ultra luxe, this is House & Garden’s edit of the most desirable party must-haves
MOST WANTED
DOUBLE THE ICE
Whip up daiquiris and margaritas in a flash with a handheld blender and slushie maker. Just in time for summer. HAND BLENDER SET, R2 399, BOSCH; ZOKU SLUSH AND SHAKE MAKER IN RED, R379, YUPPIECHEF
STYLE CHECKLIST
In light of luxury
DROP TABLE COPPERPLATED AND BRASS CANDLEHOLDER, R1 400, EGG DESIGNS
BLACK STEEL CANDLEHOLDER, R320, LIM
PUT IT DOWN METAL AND WOOD CANDLEHOLDER, POR, OKHA ILVER CANDLEHOLDER, OR, THE CROWN OLLECTION
SIXTH FLOOR ‘PINEAPPLE’ CANDLEHOLDER, R199, SUPERBALIST
CLOCKWISE, FROM TOP GOLD AND MARBLE STOOL IN BLACK, R2 120, ISABELINA; ‘PRECIOUS’ SIDE TABLE IN BLUE AND GOLD, R5 995, LA GRANGE INTERIORS; ‘SIENNA’ SIDE TABLE, R2 500, SHF
PRETTY MESSY
THE MIXER
AFRICAN STRIPE BORDER NAPKINS, R150 (FOR 4), WOOLWORTHS; FLORAL PRINT NAPKINS, R439 (FOR 4), ZARA HOME
METAL COCKTAIL STIRRERS, R149 (FOR 2), H&M; SYMMETRY SPICE TONIC, R119.90, AND LAMB & WATT TONIC WATER, R15, NORMAN GOODFELLOWS; ANGOSTURA ORANGE BITTERS, R150, THE LIQUOR SHOP
Fabric napkins are a dinner-table essential.
NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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adaptive dining DINING AT YOUR DESK
PRODUCTION: LIZ MORRIS AND JANI ADELEY O O ST H U I Z E N ; P H OTO G R A P H S : K A R L R O G E R S
‘BONAPARTE’ SECRETARY DESK, R22 500, AND BLACK TEALIGHT, R195, BOTH LA GRANGE INTERIORS; GOLD CANDLESTICK, STYLIST’S OWN HERMÈS CUTLERY, POR, APSLEY HOUSE; ‘PRETO’ SERVING PLATTER, R395, WEYLANDTS; ‘OSAKA’ DINNER PLATE, R89.95, AND ‘OSAKA’ SIDE PLATE, R79.95, BOTH WOOLWORTHS; NAPKIN, TO ORDER, THE FABRIC HOUSE; STEMLESS WINE GLASS, R399, RIEDEL; FROSTED WHITE GLASS, POR, VAMP
New moods for the tables that don’t usually make it to the party
DESIGN KNOW-HOW AND DECOR DETAILS THAT MAKE THE LOOK NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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Multitasking type tables are the key to creative small space entertaining THE DO IT ALL TABLE ‘KELSY’ CLOCK, R399, WOOLWORTHS; ON THE TABLE ADJUSTABLE TABLE, R7 000, RIDE A WHITE SWAN; ‘ICA’ VASE, FROM R295, ‘NARA’ SIDE PLATE, R55, AND ‘NARA’ DINNER PLATE, R95, ALL WEYLANDTS; VINTAGE CHAMPAGNE FLUTES, POR, VINTAGE VISTA; COUNTRY ROAD ‘TAPAS’ DINNER PLATES IN FADED PINK, R448.99 (FOR 4), WOOLWORTHS; ON THE BENCH BENCH BED, POR, OKHA; COUNTRY ROAD ‘JAI’ BRASS TRAY, R249, COUNTRY ROAD ‘MERA’ BRASS TRAY, R349, ‘SOHO’ CUTLERY, R399 (SET OF 4), ALL WOOLWORTHS; ON THE FLOOR HEXAGON STOOL, TO ORDER, LIM; RUG, R87 500, ZOYA RUGS; ROUND PLANTER, FROM R195, WEYLANDTS
STYLISH THE HALL TABLE
ON THE TABLE ‘JUDE’ WHITE CERAMIC PLATE, R650, LA GRANGE INTERIORS; ‘SOPHIE’ TUMBLER, R180, ‘OSAKA’ SIDE PLATE, R79.95, DAVID JONES GOLD CUTLERY, R399 (SET OF 4), AND ‘JAXON’ LAMP IN GOLD, R450, ALL WOOLWORTHS; NAPKIN, R439 (FOR 4), ZARA HOME ON THE FLOOR BLACK TABLE, R18 995, LA GRANGE INTERIORS; DINING CHAIR, R20 749, OKHA; HEXAGON STOOL, TO ORDER, LIM; RUG, R87 500, ZOYA RUGS For stockists’ details, see page 118
Introducing the Signature range from Tile Africa! Available in sizes 600x600mm or 600x1200mm with a matching cut dĂŠcor tile, the range is available in grey and taupe. For seamless indoor outdoor spaces, the Signature range includes a matt, glossy or slip-resistant inish. Mix and match to create your own signature style. For more style ideas visit your nearest store or go to www.tileafrica.co.za. Taps and vanity are available on special order | E&OE
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DESIGN SOLUTIONS
bathroom break The secrets to building a bathroom with character and cool MIRRORS
T E X T: E D WA I N S T E E N K A M P ; P H O T O G R A P H S : E L S A YO U N G , S U P P L I E D
The mirror is the heart of the bathroom, where private rituals meet quiet self-contemplation. As such, this once humbly practical object has evolved considerably to become a design centrepiece in its own right. Proportion is key when choosing a mirror, and using your vanity as the measuring point is a good start. Opt for organic shapes, gilded or lacquered frames or double layers of mirror that play with the glass’s reflective quality.
1. SUCTION MIRROR, R1 300, VICTORIAN BATHROOMS; 2. NATUZZI ‘CLOUDS’ MIRROR, POR, B.ITALIAN; 3. BLACK LACQUERED MIRROR, R28 800, THE CROWN COLLECTION
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Tiles remain the best investment for your bathroom. Durable, easy to clean and available in almost every colour and pattern imaginable, it is at once a functional and striking choice. And while opting for muted tones might feel like the natural choice, there has never been a better time to step out of your comfort zone to explore new and interesting configurations. Colour or pattern block walls and floors with tiles in different tones, shapes and textures for a dramatic effect. Similarly, classic motifs such as herringbone, chevron and basket weave get a high impact update when played out in contrasting colour tones. In this West One Bathrooms project (opposite page) vertical strips of completely different tiles work together seamlessly to create one cohesive and memorable look.
TILING
1. WHITE FLOWER PATTERN TILE, POR, DE KLEIPOT; 2. ANN SACKS TERRAZZO TILE, POR, KOHLER; 3. PALM MOTIF TILE, POR, NEW RAVENNA; 4. HALFMOON PATTERN TILE, POR, CLÉ
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THE TEXTURAL TOUCH Introduce natural texture in contrast to the tiles, whether metallic to ramp up the glamour in a classic bathroom or wood to bring a grounded warmth to a sanctuary space. And don’t forget softs, such as thick cotton towels and woven mats. 40
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P H O T O G R A P H S : C O U R T E S Y O F H O T E L S A I N T- M A R C , G L E N E AG L E , B E AV E R B R O O K , AT H E N S WA S H O T E L , W E S T O N E B AT H R O O M S
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DESIGN SOLUTIONS
‘Contrast walls and floors with tiles in different shapes, colours and textures’
MONOCHROME FIXTURES BY KOHLER ARE ACCENTUATED WITH NATURAL AND ELECTRIC LIGHT SOURCES
LIGHTING Light is one of the most important aspects when designing the bathroom. Layer three separate light sources: the main light should be the visual centrepiece of the space, where bold pieces such as chandeliers are incorporated; the functional, hardworking task lights should be close to the main mirror where grooming takes place; lastly, use strategic ambient lighting to draw attention to other features or points of interest in the bathroom.
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1. PURIST SCONCE, POR, KOHLER; 2. ‘THE TINKER’ POWDER-COATED WALL LAMP, R3 600, STUDIO 19; 3. ‘ANTON’ WALL LIGHT, R2 500, VICTORIAN BATHROOMS; 4. ‘GAME’ SINGLE ARM WALL LAMP IN BRASS, R2 390, PEZULA INTERIORS
4 METALLIC TONES ARE TIMELESS. FIND SIMILAR COPPER AND BRASS MIXERS AT CTM
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P H O T O G R A P H S : C O U R T E S Y O F P U B L I C H O T E L N E W YO R K , H OX T O N H O T E L PA R I S , KO H L E R
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HARDWARE There are few things that can elevate and update a bathroom space quite like the right hardware, i.e. taps, showerheads and mixers. With an array of finishes available, it’s a sure way of introducing luxury, whilst tying together the overall decor and mood of the space.
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1. JEE-O ‘SOHO’ FREESTANDING BATH MIXER, R35 300, FERREIRAS; 2. THERMOSTATIC SHOWER MIXER, POR, DURAVIT; 3. FANTINI BATH SET, R24 777, LAVO; 4. TIVOLI ROMA ELITE SWIVEL SPOUT BASIN MIXER IN BRUSHED BRONZE, R2 299, ITALTILE
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From
R3750
.00
Available in a wide range of timber inishes
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DESIGN SOLUTIONS
COLOUR Going for a bold palette might feel daunting but it’s worth the risk – especially in a guest bathroom. These smaller spaces are the perfect opportunity for polychromatic madness given the short amount of time these rooms are used. Decorating the bathroom is also a time to be inventive and unpredictable with finishes and small pieces, so opt for a mix of eclectic styles and tones. Q
PAIR A BOLD WALL COLOUR WITH CLASSIC PIECES SUCH AS THIS SINGLE BASIN AND PEDESTAL. FIND SIMILAR AT VICTORIAN BATHROOMS
2 1 1. LAUFEN KARTELL ‘SHELFISH’ SHELF IN TANGERINE, R2 009, ITALTILE; 2. MEIR CHAMPAGNE TAPS, R10 833.37, FLUSH BATHROOMS
MATTE FIXTURES UNIFY BRIGHTER COLOURS, AS ILLUSTRATED IN THIS STEFANI STEIN-DESIGNED BATHROOM. FIND SIMILAR FINISHES AT LAVO BATHROOM CONCEPTS
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EXPLORE A WIDE RANGE OF COLOURS FROM DULUX
P H OTO G R A P H S : C O U RT E SY O F E L F E N N , MO U N T E R I CA H O T E L , S T E FA N I S T E I N ( T E S S A N E U S TA D T )
MARBLE GETS A MODERN TWIST WITH CONTEMPORARY COLOURS. FIND THE PERFECT SLAB AT WOMAG
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ENTERTAINING
LIFE & SOUL What it takes to pull of an unforgettable party, host in style and get into the spirit NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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THE SOCIAL SCENE Creating a party-ready space at home is 50 percent forward planning and 50 percent improvisation. Ambiance is everything, so creating the mood with good lighting and chic styling is the ďŹ rst call of action, but after that, knowing the design cues that inspire a social dynamic are party planning kryptonite. Here, some furnishing ideas that take seating and serving out the box and to the next level.
1 THE ULTIMATE DAY BED You will get more people perching on this ‘Barcelona’ cult icon by Ludwig Mies van der Rohe than anywhere else in the room. Why? It’s low, doesn’t block space, is the perfect proportion for back to back seating for up to eight people, and has the transient mystique only rare and classic pieces possess. People will come just to be in the same room with it. knoll.com
2 BONE AND RESIN STOOL, R4 300, CÉCILE & BOYD; ‘ALABASTA’ SIDE TABLE, R3 995, WEYLANDTS
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DRINKS TABLE Indispensable if you’re hosting a serve yourself soirÊe and your kitchen island is all food prep, i.e. the spontaneous dinner party. The table should be a fabulous table. If your style is classic, buy an antique, or a mid-century gem if you’re more modern.
OAK BLOCK AND BALL EXTENSION TABLE ON STRETCHER BASE, R16 800, THE CROWN COLLECTION
ENTERTAINING OTTOMAN IN LEATHER, R8 900, STUDIO 19
OTTOMAN ISLAND INCREDIBLY HANDY AS A COFFEE TABLE, BENCH, BAG DROP, OR BASIS OF A MULTILEVEL SET-UP WITH INTERCONNECTING AND OVERLAPPING STOOLS AND TABLES OF VARIOUS HEIGHTS.
COCKTAIL TABLE SQUADS ENZA HOME’S ART RANGE OF JAUNTY LITTLE TABLES BRINGS NEW MEANING TO NIGHT LIFE FUN.
P H O T O G R A P H S : G R E G C OX , P E T E R M A R G O N E L L I , P E T E R S C H L E S I N G E R (C O U RT E SY O F G U C C I ) , S U P P L I E D
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3 COCKTAIL CABINET 101 Clued up design cues to consider are a luxe exterior finish, mirrored interior surfaces, lighting, refrigeration, storage and display because this is Emperor Maximus of minibars. While hotel versions are usually under counter and discreet, the domestic iteration – because there is more space – calls for double decker glam. If colour is your thing, like decorator Penny Stephens who designed the above, this is the moment to splash out. If not, Carrara marble, oak and brass will also pull a crowd, trust me.
THE DRESSY SOFA At night, nothing pulls a crowd with more aplomb than a sofa in ruby, emerald or sapphire upholstery. It may not be what you want to look at the next morning necessarily, but think about your favourite hotel bars
and sexy rendezvous places. Any grey linen in there? Day to night transition requires more than putting the lights on; you need colour or metallic accents to create glamour-charged character in a room.
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SHOWSTOPPING GLASSWARE Laurie Wiid’s glassware is locally produced, and super versatile to build on as a collection for a big table setting because even the simplest clear wine glass will look impressive on this peachy team. wiiddesign.co.za
THE VISUAL FEAST Colour-theme parties are ludicrous, unless you’re having a concept party; life just isn’t like that, but it’s good to keep to a range of colours that work with your room and existing tableware for continuity. Pink is a brilliant accent colour, for lunches and summer entertaining, and a little goes a long way, meaning that you can make an impact with perishable elements such as flowers, drinks and a dessert if you don’t want to commit to a full-on 24-place dinner set in a kaleidoscope of candy colours.
INSPIRATION BOOKS COORDINATING CORDIALS COUTURE BOTANICAL COLLECTION COLD BREW TEA, R149 FOR FOUR, COCO SAFAR
6 DAHLIAS ARE CHIC Is there a bloom that gives better game face? Dahlias from your local flower market are at once over the top and very casual feeling. Keep them short in a pretty tumbler for the table, the guest bathroom and maybe one other spot around the house. Make it look like you picked and arranged them yourself to avoid the mono bloom carpet-bomb vibe of corporate banqueting foyers. 50
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P H O T O G R A P H S : S T U A R T OV E N D E N , S U P P L I E D
PROSECCO: CLASSIC & CONTEMPORARY COCKTAILS BY HAMLYN; HOW TO EAT A PEACH BY DIANA HENRY. BOTH AVAILABLE FROM AMAZON.
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SPIRIT LEVELS Cocktails were never meant to be mega vats of liquor. Historically, they were about 90ml, which is more or less like a double espresso. Why not bring the micro cocktail back? Serve for a change potent morsels of delicious martini variants to arriving guests rather than champagne. Coasters from The Pause Room.
CART BLANCHE The Carmen curler-era liquor trolley is back in vogue as service provider du jour. Now known as bar carts, they have a retro flair to them that is a breath of reliably fresh air in these turbulent times. Their purpose is to be a station for a choice of beverages, over and above wine. So remember, if you want to serve cocktails from them for a crowd, as opposed to spirits and mixers, only a barman can do that right. No civilian is an effective martini mass production line at 8:00 pm on Friday evening.
KARTELL ‘TRAYS’ TROLLEY, R6 900, TRUE DESIGN
8 ‘LARA’ DRINKS TROLLEY, R1 999, @HOME
‘MCSORLEY’S WONDERFUL SALOON’ TROLLEY, POR, DOUGLAS & COMPANY
‘EXECUTIVE’ TROLLEY, R12 500, ACRYLUSO
P H O T O G R A P H S : A N N A L I Z E N E L , M I C K Y H OY L E , S U P P L I E D
GLASS CLASS Invest in great glasses, because offering your guests a treat to sip from is gracious. You will need gorgeously coloured heavy glass tumblers like these from The Private House Company, the finest sliver-rimmed lead crystal from Riedel or Ralph Lauren Home from Apsley House. You will also need something in-between like the Bormioli Rocco Bodega range from Banks Kitchen Boutique.
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THE CHILL FACTOR Outdoor entertaining can be as simple or as highmaintenance as you make it, and seeing the host’s mood sets the tone for the party; you should start channelling the vibe in the planning phase. The more relaxed and present you are at the party, the sooner your guests will follow suit. So know the drill and demands up front, before you have to break form and find another corkscrew or worse, more loo paper. If you are hosting more than 10 people and it’s not family Christmas, then consider getting a few waitstaff and bartenders who will provide an unobtrusive source of practical help like clearing away plates and glasses between courses. In summer, evenings outdoors take on a deliciousness that is different to the daytime lunch, but at both it’s vital to provide ample and comfy seating – a loungey mood – and easier to serve food at room temperature with very chilled drinks. The absolute non-negotiable for sunny summer lunches outdoors is shade. You don’t need to tent your entire terrace but know in advance that in the shade is where people will sit, and linger, on chairs, stools, benches or old-school wicker whilst brief spells of standing is what will happen in the sunny spots. And lastly, music. Factor the sounds into the first stage of planning, not only a playlist of no less than four hours, but acoustics, too.
CRYSTAL GLASS, R7 000 (FOR 6), GRIFFITHS & GRIFFITHS; BLACK ICE BUCKET, R620 FOR 2, SANS COMMUNITY
YELLOW SOCIAL STOOL, POR, ENZA HOME
COPPERPLATED DRINKS COOLER, R1 499, WOOLWORTHS; LARGE DRINKS TRAY, POR, THE PRIVATE HOUSE COMPANY
ICE BUCKET CHALLENGE Technically, an ice bucket is an insulated sand-bucket sized vessel with a lid that keeps a handful or two of ice cubes frozen on the cocktail cart. They don’t work for parties. Which is where the cooler comes in, aka buckets and bowls that take sacks of ice and prop up bottles, or cans, to chill. Q 54
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P H O T O G R A P H S : A N N A L I Z E N E L , J O N AT H A N A D L E R , M I C K Y H OY L E , S U P P L I E D
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first impressions Use texture, architectural form and splashes of gold to create a statement to the entrance of your home
T E X T: H E I D I B E R T I S H ; R O C K M Y W O R L D I M AG E : S U P P L I E D ; F I E L D O F G O L D I M AG E : H E I D I B E R T I S H
Rock My World The simpler the design, the bigger the statement. Less is more in this case. Select plants that reect the architecture of your home and personal style and limit it to a few form varieties only – agaves, aloes, Euphorbia candelabrum and low-growing carex grass will give you an architectural look. If you have to increase numbers, up quantities of a single variety as opposed to increasing the variety of plants. Lucky enough to unearth rocks during site excavation? Use these. Otherwise, Rocks For The King ( rocksfortheking.co.za) and Wild Cape ( wildcape.co.za) have a large variety.
Field Of Gold ‘Because of the wind, one enters the house from a large courtyard enclosed by unembellished tall, white walls,’ says landscape designer Franchesca Watson. The success of this entrance courtyard lies in its singularity of vision. With a highly disciplined design approach and the luxury of space, this entrance is ďŹ lled with a simple mass planting of Aristida junciformis. ‘We purposefully keep the grass uncut so that one experiences the full seasonal change throughout the year,’ Franchesca says.
Crossing Over
P H O T O G R A P H : E L S A YO U N G
The power of a threshold should never be underestimated. If you’re not big on garden gates, fine-tune your planting, ornamentation and surface detail to create a sense of having transitioned from one space into another. Here, landscape architect Patrick Watson uses a sculptural tree, two contemporary wooden plinths and a refined change of surfacing – breeze blocks (seeded with Mayford All Seasons Evergreen) to wooden decking – to do just that. The result? Sublime.
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Go Large Whatever space one has available, create the impression of a generous arrival area. A few tricks include using a pareddown selection of tall feature plants or trees (height at least above eye level). Here, the leggy, unusual-coloured stems of Acacia xanthophloea balance the height of the building effortlessly. With clever design and planting by DDS Landscapes, one can both conceal aws and highlight your property’s architectural qualities. For emphasis at the front door, extra-large pots bring drama to the experience – and you can take them with when you move. For a range of pots, try Weylandts ( weylandts.co.za) and Plaisir du Jardin ( plaisirdujardin.co.za).
Nature Nurture This thrilling entrance by Chilean architect and landscaper Jaun Grimm at his own home is a bold design response to the strong architecture of the building. Juan has planted a single Puya chilensis, which locally can be replaced with the indigenous Krantz Aloe. Both plants develop into magniďŹ cent multiheaded shrubs from a single specimen, making this an affordable option and requiring very little water, too. The building façade is greened with Ticky Creeper, which is kept clipped to accentuate the built form. Natural stones set into gravel is a brilliant alternative to pavers. Q 62
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G O L A R G E I M AG E : H E I D I B E R T I S H ; N AT U R E N U R T U R E I M AG E : S U P P L I E D
Contacts Franchesca Watson franchescawatson.com DDS Landscape ddsprojects.co.za Patrick Watson pwdc@mweb.co.za Juan Grimm juangrimm.retazo.cl/en/
KNOW HOW
A STATEMENT BENCH CREATES INTEREST
HANGING BASKETS ARE BACK
Tricks o the Tra
BULBS SAVE ON SPACE AND ARE GREAT FOR A POP OF SEASONAL COLOUR
Landscape designer Franchesca Watson shares her foolproof tips on how to best utilise your garden, no matter the size
Small Gardens and Courtyards To introduce something magical into a tiny garden, try a pot filled with water and planted with a water lily. You could even put a small submerged pump in it to bubble gently in the middle. A single bench carefully positioned can draw one into the garden. Create an alcove around or above it with surrounding planting. Vegetable boxes can be really beautiful, as well as functional. Put some thought into their shape and ďŹ nish, and keep them planted up seasonally with gorgeous herbs and veggies. A curated collection of succulents in a big pot with contrasting colours and textures is a show-stopper. They need replanting and reorganising at least every 64
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six months as they grow at different rates. Just one old-fashioned climbing rose on a wall, arch or up a tree will add immediate romance. Bulbs don’t need a lot of space and will thrill you every time. Hanging baskets are back. Find a focal place to hang them – either beneath or above head height.
Medium and Large Gardens If you have a long blank wall, consider espalier rather than creepers. It’s fascinating to see plants trained this way, especially if they fruit. It takes a bit of preparation in setting up the wires in the pattern you like, understanding how to train the plants and the seasonal pruning
they require, but it’s really worth it. Figs are my favourites. Try planting flowering fruit or citrus trees in a formal grid with straight pathways between the trees. The spacing will depend on the tree variety. Underneath each tree have a square of hedging or long grasses. For real drama add a water stair – essentially water cascading down a staircase. It can be wide or narrow like a rill, and have a pathway alongside it or not. I love groves of upright trees such as silver birches or Heteropyxis natalensis (Natal Lavender), planted randomly and some quite close together, offset with a winding path and strappy planting beneath. Double hedges (one short, one taller) always look great – just allow a small space between them for clipping access. Plant swathes of knee-high grasses and limit yourself to no more than three species. Enrich the planting with collections of interesting aloes, tall succulents or seasonal bulbs. You will need to understand the heights of what you choose here – if too small they will ultimately be overpowered by the grasses. Franchesca Watson 082 808 1287 franchescawatson.com Q
P O R T R A I T P H O T O G R A P H : @ N O R T H LT D . C O . Z A ; P H O T O G R A P H S : E L S A YO U N G , S U P P L I E D
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THE EDIT
P H O T O G R A P H : M AT T H I E U S A LVA I N G
SUPERB HOMES AND STYLISH GARDENS
MARGHERITA MISSONI AND HER HUSBAND EUGENIO WITH THEIR TWO SONS IN THE MASTER BEDROOM OF THEIR HOME IN ITALY. Full story overleaf
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A CUSTOM RUG BY MISSONI HOME COVERS THE LIVING ROOM’S FLOOR. AT FAR LEFT, VINTAGE CHAIRS WEAR A PIERRE FREY FABRIC
The Wild Bunch Light, bright, bold – the home of fashion blue blood Margherita Missoni is a riot of zigzag swag TEXT DEREK BLASBERG PRODUCTION CARLOS MOTA PHOTOGRAPHS MATTHIEU SALVAING
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IN THE KITCHEN, STOOLS FOUND AT A FLEA MARKET SURROUND A CUSTOM TABLE. THE TILES ARE BY DOMENICO MORI
arese, a city about an hour’s train ride to the north of Milan, became popular in the mid-1800s as a getaway for the capital’s wealthy citizens. Today, its best-known residents are probably the Missonis, fashion’s famous knitwear clan. Ottavio and Rosita Missoni established the company nearby in 1953, and the region still serves as the d home to many family members. Though Missoni’s iconic zigzag print is now synonymous with movie stars and European aristocrats, Varese remains slow and sleepy. And in 2012, when Margherita Maccapani Missoni, herself a designer and the eldest of the family’s third generation (her mother, Angela, is current creative director), married Eugenio Amos, a race car driver who also grew up there, she used the hashtag #VareseThePlaceToBe as an ironic tribute to her beloved hometown. ‘It was surreal to see all of my friends from the fashion world descend here,’ she recalls. The gag went viral, and ‘it ended up on the front page of the local newspapers!’ Margherita, now 35, left after high school, first for Milan, then on to Barcelona, New York, Paris, and Rome before circling back to Milan. After she and Eugenio married, she craved a home where
F R OM TO P THE HOME NESTLES INTO
ITS SETTING; CUSTOM ACRYLIC SHELVING DIVIDES THE LIVING ROOM. THE WICKER CHAIRS WERE BOUGHT AT AUCTION
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THE DINING ROOM WALLS AND CEILING FLOURISH WITH A HANDPAINTED MURAL AND MATCHING CURTAINS
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The Missoni brand is known for its bold colours and contrasting prints, and this ethos informs the look of the house they could put down roots back in the place they grew up. So the next year, after finding the ideal site, the couple enlisted Milanbased architect Aldo Cibic to build a four-bedroom house there. Margherita insisted on handling the interiors herself. ‘Which was maybe a mistake,’ she admits with a sigh. ‘I’d never done a house before, and I underestimated how much work it entailed. I thought I’d just be picking out wallpaper. Ha!’ Now, five years later, she’s finally wrapped it up. ‘It turned out to be the biggest job I’ve ever done, and I can’t help but be extremely proud of it.’ The Missoni brand is known for its embrace of bold colours and contrasting prints, and this same ethos informs the look of the house. ‘Colour and shape took priority over period coherence,’ she says. The majority of the furnishings were sourced online – ‘Cruising eBay is one of my favourite activities’ – or found on frequent day trips with Eugenio. ‘We’d agree to take a day off to go on a romantic adventure. So we’d wake up at 5:00 a.m., open the newspaper, and say, “Today, let’s go to this art fair in Belgium.” We’d jump in the car and try and make it back in time for dinner.’ Margherita never bothered with a tape measure, buying items on instinct and storing them in a rapidly expanding facility nearby. In the end, ‘incredibly, nearly everything fit perfectly,’ she boasts. The daring design sense that’s part of her DNA is evident throughout the house. One of the first things installed was a giant Spider-Man on the ceiling of the playroom for her two boys. A garden mural painted by Pictalab, an artist collective based in Milan, covers the dining room’s walls – and ceiling. Flamboyant marbles, including one nicknamed Missoni by the company that supplied it, and bold Josef Frank wallpapers for Svenskt Tenn define the bathrooms. The kitchen floor and walls are clad in a punchy artisanal tile. ‘It turned out to be the most expensive material per square NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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C LO C KW I S E , F R O M L E F T A GUEST BEDROOM FEATURES JOSEF FRANK FOR SVENSKT TENN WALLPAPER; THE OFFICE BATHROOM; MARGHERITA MISSONI AMOS IN THE DINING ROOM
foot in the entire house, which my husband is still trying to make sense of.’ The master bedroom’s Albizia wood four-poster is by Mauro Mori. ‘I’ve been wanting it since before the house was built, so when the time came to make it, we made sure it was as big as could be – perfect for family cuddles in the morning.’ The extended tribe now gathers frequently in the living room, which features a colourful portrait of the Amos quartet by Margherita’s friend Lola Schnabel. ‘I love her hand and the essence she brings out in people,’ she says. She’s quick to point out that the sofa was bought on eBay for $500 in mint condition; she then had it reupholstered in pale blue velvet. ‘My favourite room is my office – it’s the only part of the house that is entirely mine,’ Margherita says, admitting that it’s a relief to her husband that she has a place to display her collections of daisies – margherita means ‘daisy’ in Italian – and Venetian masks. It even has a separate entrance. Amos has his own space, too: The garage, where he houses his car collection, is outfitted with a comfortable sofa and a bar. As she finally moved into her new house in her old hometown, the full-circle moment was not lost on her. ‘When I was growing up, I couldn’t wait to get out. It was only when I was living in the biggest city of them all, New York, that I realized how lucky I was to have these roots and such a deep sense of belonging,’ she says. Q
FIONA CURRAN ‘ZAP’ RUG, FROM R90 603, THE RUG COMPANY
‘TORTOISE’ HIGHBALL GLASS, R170, CÉCILE & BOYD
MIRROR WITH ALUMINIUM FRAME AND ANTIQUE BRASS PATINA, R4 900, CÉCILE & BOYD
MISSONI WALL COVERINGS,BOTH R1 600 PER ROLL, DREAMWEAVER STUDIOS
‘MIDNIGHT’ VASE IN PEACOCK, R550, SHF
‘BENTLEY’ SOFA IN BLUE, R9 995, BLOCK & CHISEL
CABBAGEWARE PLATE, R195, L’ORANGERIE; ASSORTED CUTLERY, R149 (PER PACK OF FOUR), H&M
PITAGORA WOOL AND SILK RUG, FROM R58 540 (2.5X3.5M), ROCHE BOBOIS FOOTSTOOL, FROM R1 650, RETYRED
PRODUCTION: JANI ADELEY OOSTHUIZEN
STEEL STOOL, FROM R1 250, DOKTER AND MISSES
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CABANA CONFIDENTIAL A low-slung holiday home camouflaged by its timber façade is the perfect summer escape TEXT TRACY CHEMALY PRODUCTION SVEN ALBERDING PHOTOGRAPHS GREG COX
P H O T O G R A P H S : G R E G C OX / B U R E A U X
FAMILY MEALS ARE SAVOURED AROUND THIS WEYLANDTS DINING SET. OPENING UP TO BOTH GARDENS ON EITHER SIDE OF THE HOME, IT’S ALMOST AS IF DINING AL FRESCO AMID THE MILKWOOD TREES
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ROCKS DOTTED AROUND THE GARDEN ARE A REMINDER OF THE MOUNTAINSIDE SETTING
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t was a series of chance encounters that led to Jens and Marie Glasenapp building a holiday home in Kommetjie, Cape Town. The couple, who lives on the island of Réunion, began travelling to South Africa to encourage their children to practise English. During one of these countrywide roadtrips, while waiting for his family outside a restaurant in Kommetjie, Jens, a German cardiologist, happened to meet Willi, an Austrian estate agent in the area. Conversing in their lingua franca, the two men hopped into Willi’s car and went for a quick coastal drive. ‘I wasn’t interested in buying anything. I was just enjoying Willi’s company,’ Jens insists. A ‘ nd I certainly didn’t want to live in an estate.’ An open piece of land did, however, pique his interest. ‘But Willi said it was “complicated”. It was not suitable for construction and had a peculiar triangular shape,’ Jens explains of the 388-squaremetre plot that sits in the middle of a large piece of protected land. Jens’ wife Marie, a French midwife, was equally struck by the property when he took her to view it. The couple was determined to turn this ‘complicated’ piece of land into its dream escape, and their offer was accepted. With the help of Jens’ brother Torsten, a Berlin-based architect and partner at Müller Reimann, they designed a home that would become what Torsten describes as ‘compact, precise and focused’. An encounter with a huge dog on Long Beach led to its owner recommending a builder for the construction, and Barry Smith was employed for the job. But, living abroad, neither Jens nor Torsten could oversee the day-to-day of the construction process, and so local help was needed.
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Again coincidently, they met a fellow mountain runner who is a local designer very experienced in supervising construction projects, and so Tim Lewis finally agreed, lending his expertise to designing the doors, ceilings, bathrooms and garden, while overseeing all the finishes. ‘We just wanted a small, compact onestorey beach house,’ explains Jens of his brief to Torsten. But his brother insisted on going up another level to maximise the views. The result is a 110-square-metre home with a planted rooftop terrace open to the astounding panorama. Built with a bend in the box shape of the structure, the home ensures optimal enjoyment of the outdoors. ‘The slightly bent footprint allowed the living room to be situated at the very centre of the site, opening to two totally different garden areas,’ Torsten explains. ‘It’s genius what my brother did with the shape,’ Jens says with admiration. ‘He normally does big projects like university buildings – never private housing – so the sober lines of this house are influenced by his pared-back, uncomplicated approach to large-scale buildings.’ Torsten was also responsible for designing the external shutters that are able to close the loggias on either ends of the living space, turning the home into a concealed garapa-clad box when the family is away. ‘I believe in naturally integrating buildings with their given surroundings,’ says the architect. ‘By choosing significant materials and creating proper details, such a house becomes sustainable and durable.’ Free of any fencing, the property welcomes guests through simple wooden screens. ‘Our home is like an island between all the milkwood trees,’ says Jens, referencing the 1500-squaremetre reserve surrounding the property. ‘It’s just a magic spot.’ Q
‘I BELIEVE IN NATURALLY INTEGRATING BUILDINGS WITH THEIR GIVEN SURROUNDINGS’ THE KITCHEN, DESIGNED BY TIM LEWIS, AND MANUFACTURED BY M & L CREATIVE KITCHENS, IS A LINEAR, ONE-WALL SET-UP, SIMILAR TO WHAT THE COUPLE HAS IN THEIR RÉUNION HOME
THE OPEN-PLAN LIVING AREA HAS BEEN FURNISHED WITH SOFT SHADES OF COLOUR
O P P OSIT E PAG E , C LO C KW I S E , F R O M TO P L E F T
A STAIRWAY LEADS UP TO THE ROOFTOP TERRACE; THE MORSØ FIREPLACE ENSURES MUCHNEEDED POST-SURF DEFROSTING; THE MASTER BEDROOM’S BAY WINDOW; A BATHROOM IS SHARED BY THE TWO BEDROOMS ON THE GROUND FLOOR
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THE MASTER BEDROOM IS POSITIONED ON THE TOP STOREY OF THE HOME, AFFORDING IT SPECTACULAR MOUNTAIN VIEWS FROM THE BAY WINDOW LOOKING OUT FROM THE BED
COLOUR POP OBLONG CUSHION IN LEMON AND GOLD, R495, SKINNY LAMINX
‘ALUNDA’ OCCASIONAL CHAIR, R4 999, @HOME; ALPACA RUG, FROM R63 253, THE RUG COMPANY
PANADERO FIREPLACE, R19 900, CALORE
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PRODUCTION: JANI ADELEY OOSTHUIZEN
‘OUR HOME IS LIKE AN ISLAND BETWEEN ALL THE MILKWOOD TREES. IT’S JUST A MAGIC SPOT’
‘By choosing significant materials and creating proper details, such a house becomes sustainable and durable’
KARTELL ‘GÈ’ METALLIC PENDANT LIGHT IN BLACK, R4 800, TRUE DESIGN
CREATIVE TOPS LA CAFETIERE GOOSENECK POURING KETTLE, R499, YUPPIECHEF
‘ZED’ DINING CHAIR, FROM R1 610, WEYLANDTS
DROP BOTTLE VASE, R79.99, MRP HOME; ‘PURE’ SERVING PLATE, R115, WEYLANDTS ‘SPINDLE’ DINING TABLE, R14 500, SHF
TIMBER SHUTTERS, POR PLANTATION SHUTTERS
CLEAN LINES AND COOL COLOURS DEFINE THIS CONTEMPORARY KITCHEN
CERAMICA GLOBO BASIN, FROM R5 400, LAVO
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THE STONY FAÇADE OVERLOOKS A 17TH-CENTURY INSPIRED POOL, SHADED BY A LARGE CHESTNUT TREE
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sunshine sanctuary A 17TH-CENTURY FRIARY IS RESURRECTED AS AN IDYLLIC FAMILY HOME DEVOTED TO LAID-BACK LIVING AND EASY ENTERTAINING
TEXT EDWAIN STEENKAMP PRODUCTION LAURENCE DOUGIER PHOTOGRAPHS NICOLAS MATHÉUS
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C LO C KW I S E , F R O M L E F T A RATTAN TABLE AND CHAIRS COMPLEMENT THE STONE FAÇADE; DECK CHAIRS POOLSIDE ARE IDEAL FOR KICKING BACK; THE MODERN LIVING ROOM
OPPOSITE PAGE THE DINING AREA BETWEEN THE LIVING ROOM AND THE KITCHEN
eautifully renovated property in the t of Uzès, southern France, is a unique n sanctuary. What was once a 17thury convent and school proved to be the l location for a modern family home. uch of the original structure had fallen complete ruin by the time owners on the renovation. While they paid special care to preserve many historic features, it was their intention to breathe new life into the property and build a home that reflects their modern lifestyle and their love of entertaining. The kitchen, living and dining rooms do just that. A spacious layout coupled with intuitive interior design means that every corner was put together with the idea of bringing family and friends together. Plush sofas, large and comfortable entertaining areas and seats aplenty, ensure that the home remains relaxed and inviting throughout. Realising that space was limited and that inviting friends to stay over for long sunny weekends would be essential, the couple converted the large unused space in the roof into a guest bedroom with en-suite bathroom. Here, the small windows have views of the entertainment area below. 88
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‘Without a doubt, our home is a result of a love for authenticity while being anchored in the current era’ 90
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SET IN A METAL AND GLASS BOX, THE KITCHEN TIES TOGETHER DIFFERENT MATERIALS AND TEXTURES IN THE TRUE SPIRIT OF INDUSTRIAL DESIGN
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The couple played around with materials throughout the home, contrasting reflective surfaces such as metal and glass with worn stone and wood. ‘Davide and I love the same materials,’ says Karine. ‘Stone, concrete, and iron – all in soft colours.’ The couple believe using these materials have allowed them to stay true to the property. ‘Without a doubt, our house is a result of a love for authenticity while being anchored in the current era. We wanted to create a continuation of this property’s history. It’s our way of rebuilding the past.’ Outside, the gardens span an impressive 600 square metres. But it is the pool, modelled after the pleasure pools from the 17th century, that is the central attraction. Surrounded by deck chairs and shaded by a massive chestnut tree, it’s the epitome of the relaxed, laissez-faire lifestyle that the South of France is so well known for. Q FR OM TOP DIVIDED BY SIMPLE INTERNAL GLAZING, A QUIET DESIGN IS CARRIED THROUGH FROM THE BATHROOM TO THE GUEST BEDROOM; OWNERS DAVIDE AND KARINE
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DESIGN NOTES COUNTRY ROAD ‘LEA’ KNIT THROW, R1 299, WOOLWORTHS
CANE AND METAL CHAIR, R3 200, VAMP
‘The epitome of the relaxed, laissez-faire lifestyle that the South of France is so well known for’ OAK FRAMED PRINT, R2 990, PEZULA INTERIORS
UNDER THE SHADE OF A MASSIVE TREE, THIS IS OUTDOOR DINING AT ITS BEST
‘LIBEC’ LOUNGER IN GREEN, R1 990, PATIO WAREHOUSE
ANDUZE POT, R1 495, BLOCK & CHISEL
WOODEN CUTTING BOARD, R245, WEYLANDTS
PRODUCTION: JANI ADELEY OOSTHUIZEN
FOREST GREEN VASE, R4 900, LA GRANGE INTERIORS
DORNBRACHT ‘IMO’ MIXER, R12 484, FLUSH BATHROOMS
LE PIETRE ‘SCQ91’ COUNTER BASIN, R10 300, LAVO
TIVOLI KITCHEN MIXER, R3 899, ITALTILE
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A NEWLY PLANTED ROSE GARDEN IS A SPECTACLE OF COLOUR AND SCENT
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A PAIR OF BESPOKE WOOD AND METAL DOORS LEAD INTO THE ENCLOSED POOL GARDEN SIMPLY PLANTED WITH A VARIETY OF CLIPPED GREEN HEDGES
MADE TO BLOOM An abundant inner-city garden of structured green rooms is an ode to nature TEXT DI BARRELL PRODUCTION HEIDI BERTISH PHOTOGRAPHS ELSA YOUNG
Key Design Elements STRUCTURE This is found in the form of hedges, pleached trees and hard landscaping such as steps and terraces, which deďŹ ne the different parts of the garden. SYMMETRY Balanced planting, in pairs and groups, as well as careful positioning of ornaments such as urns or pots. GROUND COVERS Mondo grass and shade lawn have been used extensively in the woodland gardens to create a lush evergreen carpet. PATHS AND WALKWAYS To provide a link between the rooms and to invite one to explore further. NOVEMBER 2018 HOUSEANDGARDEN.CO.ZA
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ctober and November is the time of the rose in Johannesburg. After the crisp, dry winter, the spring rains rejuvenate the hard soil and the famous jacarandas burst into a crescendo of bold blooms, accompanied by the verdant lush blooms of a rose garden. It is truly a sight to behold and garden designer Shirley Wallington has created a spectacular example of this in the leafy suburb of Saxonwold. Shirley had worked on the garden with the previous owners and when the current owners purchased the property along with the vacant site next door, she was delighted to expand her designs. The adjacent property was higher than the existing one, so she created a terraced garden and divided the space into a series of rooms; namely a croquet lawn, a woodland garden for entertaining, an enclosed swimming pool and a pleached Viburnum walk. The clients have a large family and grandchildren so the croquet lawn (an exercise in perfection with nary a weed to be seen) was ideal for children to play and the pool area could be securely fenced. A small vegetable garden provides the kitchen with fresh lettuce L E F T A WOODEN PERGOLA COVERED
IN WISTERIA PROVIDES SHELTER AND SHADE AT THE ENTRANCE TO THE FRONT DOOR B E LOW A PRETTY CUTTING AND VEGETABLE GARDEN LEADS OFF THE BEDROOM AREA
Designer Thinking On How To Use Roses In The Garden Shirley Wallington has used many of her favourite roses in this Johannesburg garden, namely Roberto Capucci, Rina Hugo, Oyster Pearl, Peace, Anne Lorentz, Alec’s Red and Ivory Beauty. Her modus operandi is to begin with a mood board and colour chart in response to the interior of the home, believing there’s nothing better than a home filled with 96
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vases full of garden roses. The varieties are selected according to vigour, perfume and profusion of blooms – and then planted in dense groups of complementary hues and heights. Here the rose beds are viewed from all sides and so Shirley staggers the rose heights from the tallest varieties in the centre, to the smallest along the front of the beds.
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5 Shirley Wallington’s Favourite Roses & Why She Loves Them 1. BEST FOR CHIC, GLOSSY FOLIAGE Courvoisier A fabulous straw-yellow colour and tons of flower clusters. 2. BEST FOR LONG, LEGGY STEMS Oyster Pearl Tall, early flowering, vigorous and shapely. 3. BEST FOR FLOWERING THAT GOES ON AND ON Bridal Pink A bushy floribunda in pretty, soft-pink shades.
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4. BEST FOR THE VASE Roberto Capucci Beautiful bud that opens into a huge, full bloom with a lovely perfume. 5. BEST FOR STATEMENT COLOUR Black Tea Unusual rose with vermilion blooms that take on a brown-grey sheen as the bloom matures. 6. BEST FOR BLOUSY, OLD-WORLD CHARM Mary Rose An old-fashioned looking rose with great fragrance. Useful as a filler in borders. 7. BEST FOR TONS OF BLOOMS Deloitte and Touche Knee-high bush, never stops flowering in shades of marmalade.
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‘I’m drawn to the counterpoint between open and intimate spaces. Gently shaded spots provide an opportunity to put ones feet up and offer an interlude from our hot South African summers’
and herbs and a wisteria-covered walkway creates a shady and welcoming entrance to the house. Splendid established trees surround the property while shapely conifers are placed at symmetrical intervals to give structure and formality, dividing the garden into rooms along with clipped hedges of Buxus and Abelia x grandiflora. The rose garden was added quite recently, a profusion of colour and scent that greets one at the entrance to the croquet lawn. This traditional, rather formal design is a hallmark of Shirley’s gardens; she favours wild abundance contained within line and structure. The roses are densely planted and enclosed by hedges with a charming sculpture providing a focal point, leading the eye further into the garden. At the same time, large urns and various objects are used to give symmetry and balance to her design. ‘I like using “roomsâ€? in a garden,’ she explains. ‘Not only does it offer a sense of mystery and secrecy, but it allows different atmospheres of sun or shade as well as the diverse uses of space.’ It is a garden that invites a person to wander and explore, to marvel at the shadows thrown onto a verdant lawn and then to retreat into a bower to read and reect. It is Johannesburg at its leaďŹ est, greenest best. Shirley Wallington wallington.co.za Q
R IGH T A N D B E LOW A METAL URN
PROVIDES A FOCAL POINT AT THE END OF A TUNNEL OF EUGENIA OPPOSITE PAGE THE SHADE GARDEN HAS BEEN UNDERPLANTED WITH COOL, EVERGREEN MONDO GRASS
Masterclass: Shirley On Ornamentation In The Garden The bold placement of a pair of pots or urns is a fabulous way to deďŹ ne an area, direct the eye and frame selected views. Be aware of the size and scale of your vessel but don’t be timid – make a statement. A well-placed bench not only encourages one to sit and appreciate a different aspect of the garden – often one looking
back towards the house – but painted a pretty colour, can make a beautiful statement in the garden, too. Sculpture is a wonderful element for providing focal points in the landscape and lures the eye progressively further into the garden. Shirley’s top tip: Choose selectively and resist the temptation to overdo the ornaments.
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street cred A Johannesburg architect reimagines his ranch-style family home by integrating it more fully into its lush urban locale TEXT GRAHAM WOOD PRODUCTION SVEN ALBERDING PHOTOGRAPHS GREG COX
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GEORG VAN GASS OPENED THE LIVING AREA OF HIS AND WIFE RHONÉ’S HOME SEAMLESSLY TO THE PATIO AND GARDEN WITH A GLASS DOOR THAT SLIDES AWAY COMPLETELY
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P H O T O G R A P H S : G R E G C OX / B U R E A U X
A WIDE STAIR LEADS FROM THE PATIO TO THE LAWN AND PARK-LIKE GARDEN, ONE OF THE MOST REMARKABLE FEATURES OF THE PROPERTY
rom the kitchen of architect Georg van Gass’s home in Victory Park, Johannesburg, he can look up, through a large sliding window, across the street and the field opposite and down to the Braamfontein Spruit. Just on the other side of the spruit is a house he refers to as ‘GASS’s Project 001’. It was his very first job after he struck tarted GASS Architecture Studios. ‘Ever since we worked on that house, I’ve wanted to live on the spruit,’ he says. When his wife, Rhoné, found this one on the opposite side of the stream from Project 001, they jumped at the chance. While the houses opposite back right onto the spruit, on this side, with the field and the mountain-biking tracks, there’s more of a ‘public domain’ as Georg calls it. Glancing again through the windows you can also see some of the iconic towers that define Joburg’s skyline. Georg has always nursed ideas about living in the city,
C LO C KW I S E , F R O M TO P L E F T THE KITCHEN
INCLUDES TWO SECTIONS – ONE PART HIDDEN BEHIND THE TERRACOTTA WALL, AND THE KITCHEN ISLAND THAT EXTENDS INTO THE LIVING AREA; THE FAÇADE FEATURES A RETRO-MODERN SCREEN; THE STUDY-CUM-GUEST-ROOM
and has long championed the importance of creating safe public space around and between buildings. The street life of the neighbourhood was the perfect catalyst for him to create the kind of house that lives by some of these ideals. He was particularly pleased that, before he even began planning a renovation, the house had one of the features he likes to include in his own designs – it was right on the street, not set back behind a wall. This would allow him to practice what he preaches. Originally the house was a typical late sixties/early seventies ranch-style house – a type that seemed almost ubiquitous in Jo’burg at one point. While Georg’s father was also an architect, he says he grew up in rather more architecturally eccentric houses than his friends, but this one reminded him of many houses he visited growing up. Georg was careful and restrained in the way he reconfigured the interior, but has nonetheless managed to bring about quite a revolution in its appearance and workings. He’s moved the entrance to the street and opened up the living areas to the beautifully treed garden at the back. To the façade, he added a retro-modern
C LO C KW I S E , F R O M TO P L E F T THE ART
INCLUDES WORK BY LEHLOGONOLO MASHABA, WALTER BATTISS AND SANDILE GOJE; THE PATIO FURNITURE WAS DESIGNED BY GEORG FOR GOET; THE BLACK ZIMBABWEAN LEATHER GRANITE KITCHEN ISLAND
‘It’s made a massive change to our lives having things open and engaging with the garden’ screen and squared off the street-facing wall, giving it a stippled Tyrolean ďŹ nish. Georg likes the texture of Tyrolean and its sense of organic softness. ‘I like architecture and buildings that change – that show age, and age gracefully,’ says Georg. In the opened-up living area, he’s pushed a large kitchen island out of the kitchen and to the front of the house. It’s a crucial point from which to look out. ‘This is very important for me, and part of that engagement with the spruit,’ says Georg. Likewise, the study-cum-guest-room he added above the garage has a glass box corner that hangs out slightly over the driveway. RhonĂŠ works mainly from this room, and loves the openness and light. A day bed in the sunny corner underlines its status as a favourite spot. ‘I usually tell people you don’t need a separate patio,’ he says, preferring to design pavilion-like living rooms that open seamlessly to the outdoors, converting the living area instantly into a kind of indoor-outdoor room. Here, the patio already existed, so he extended it with a cantilever. He completely removed the wall between living room and patio, and replaced it with glass doors that slide away completely – he has used the patio to stretch the living space outwards when the doors are open. ‘It’s made a massive change to our lives having things open and engaging with the garden,’ he says. The furnishings are almost all prototypes of their furniture design studio, GOET. The joinery, woodturning and laser-cut steel designs that are their hallmarks are found all about the house, giving it at once coherence and a sense of experimentation. Coupled with their art collection, the space has character and warmth, as well as a distinctive identity that only bespoke furniture can bring – even if Georg thinks of it more as a testing ground. It is indeed a house full of ideas. He may almost have given his children the conventional house he never had growing up, but has managed to unlock so much architectural potential they’ll never know how close they came to an ordinary suburban home. In the process, he’s managed to improve suburbia, too. gass.co.za Q
F R O M TO P GEORG EXTENDED THE MASTER
BEDROOM BY ADDING A GLASS BOX WITH A SLIDING GLASS DOOR THAT OPENS IT COMPLETELY TO THE GARDEN; THE MASTER EN-SUITE
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1. HERRINGBONE FLOORING IN CARBON BLACK OIL, FROM R780 PER SQUARE METRE, OGGIE; 2. BLANCO BISELADO GLOSS GLAZED CERAMIC WALL TILE, R199 PER SQUARE METRE, ITALTILE; 3. YELLOW VOTIVE, R29.99, AND 4. VELVET CUSHION COVER IN LIGHT BLUE GREY, R129, BOTH H&M; 5. ‘CUT GLASS’ FABRIC IN INK, R498 PER METRE, ST LEGER & VINEY; 6. WASHED GRID PRINT DUVET COVER, FROM R379, WOOLWORTHS; 7. PAINT IN CAPSICUM RED, POR, DULUX; 8. ‘ETHOS’ DOT-PATTERN SIDE PLATE, R75, WOOLWORTHS; 9. HAND-PAINTED STONEWARE PLATE, R129, H&M; 10. COTTON CANVAS CUSHION COVER IN NAVY, R79.99, H&M; 11. SMALL MODERN AFRICA TERRACOTTA BOWL, R199, WOOLWORTHS
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For stockists’ details, see page 118
PRODUCTION: JANI ADELEY OOSTHUIZEN; P H O T O G R A P H : M I C K Y H OY L E
Soft tones and textures echo the slow-living ethos of this simplistic home
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TIMELESS COLLECTIONS OF FRENCH OAK, EUROPEAN ASH & AMERICAN WALNUT BY DUTCH FLOOR ARTISANS, HAKWOOD. distinctive finishes exclusive TO BESTWOOD Flooring.
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here can be little doubt that Seychelles is the Indian Ocean’s most beautiful island nation. Only the most perverse could ďŹ nd fault with its white sandy beaches, elegantly arching coconut palms and thick forests fringed with warm, shallow lagoons the colour of sparrows’ eggs. One thousand six hundred kilometres off the east coast of th of the equator, the 115 Edenic islands are always warm and sometimes hot. Any variations in temperature or precipitation are down to the currents, as well as the wind and her attendant waves; conditions can, and do, change with thrilling speed and spontaneity. A total of 43 Inner Islands huddle around the capital on MahĂŠ, all but two of which are granitic and festooned with colossal boulders weathered into fantastical pleats and folds. A couple of hundred kilometres south lies the Amirantes group, the closest of the Seychelles’ Outer Islands, with the stupendously remote Farquhar and Aldabra atolls further still. Seychelles is resolutely French, thanks to its eighteenth-century colonisers, strangely Anglophile (it became a crown colony after the Napoleonic wars), but proudly Creole, with the population an intriguing mixture of all the characters to have washed ashore since the seventeenth century. This has included French exiles, African slaves, and Indian and Chinese merchants. Tourism arrived late in Seychelles. An international airport opened in 1971 and independence followed in 1976, but the country still preserved its aura of shy egalitarianism, encouraged by its socialist government. Small guest houses serviced the needs of mostly French beachcombers and South African ďŹ shermen. Things only changed in the late nineties, when the country opened up to foreign investors and hotels started sprouting on MahĂŠ and Praslin, and on the private islands it is now known for. The ďŹ rst of these, FrĂŠgate, owned by the German industrialist Otto Happel, opened to guests 20 years ago. Today, the island is forested with indigenous trees and traversed with walking trails, thanks to its original landscaper, Steve Hill, and to the environmentalists who have nurtured it over the decades. Their
work is also credited with saving the Seychelles magpie robin from extinction. The project was funded by proďŹ ts from the resort which is scented with frangipani and coloured by bougainvillea. Its 16 villas are built on a steep slope that sidles down to a wide, quiet beach. There is also a huge hydroponic farm growing fresh produce that is the envy of everyone in this land-strapped nation. The rest of the island is left largely to the free-roaming giant tortoises, millions of giant millipedes, sleek white fairy terns and fat blue pigeons. North Island opened a few years after FrĂŠgate, but swiftly superseded it in the glamour stakes. Its status was sealed when the Duke and Duchess of Cambridge chose it for their honeymoon in 2011. Now owned by a Russian with deep pockets, the island is still marketed by Wilderness Safaris, the South African conservation outďŹ t that set it on its star-spangled trajectory in 2003. It is limited to its original 11 beachfront villas, designed by Silvio Rech and Lesley Carstens in a style that they describe as ‘haute couture Robinson Crusoe’. The resort retains the bohemian quality of a laid-back safari lodge. FrĂŠgate and North may have set the standard, but two new arrivals are giving them a run for their money. Six Senses Zil Pasyon ( sixsenses.com) opened two years ago on FĂŠlicitĂŠ Island, a dramatic outcrop of dark granite. Its 30 villas are secreted in the landscaped grounds (again by Steve Hill) and, as you might expect from the wellness-focused Six Senses group, the glass-fronted spa is a showstopper, balanced on rocks high above the pounding surf. FĂŠlicitĂŠ is not overly blessed with beaches, but guests are free to visit those on nearby La Digue and Praslin, which are considered to be among the most beautiful in Seychelles. These day trips connect Zil Pasyon with the outside world, quite unlike any of its rivals. More remote is the new Four Seasons resort ( fourseasons. com/seychellesdesroches/), which launched in March on Desroches, a coral cay a 35-minute ight from MahĂŠ. There has been a hotel on this far-ung Outer Island for 30 years, but the new owners decided to start again. The new hotel is remarkable, with 40 smart beach villas set in big, palm-shaded gardens, with superb service as well as outstanding cuisine from chef Olivier BarrĂŠ. But the secret ingredient is undoubtedly Desroches itself, which is stationed on the lip of a submerged atoll with no earthly neighbours in sight. Out here, the night skies are miraculously clear and the Indian Ocean – like the limitless horizons – is unfathomable. Q
A B OV E A VILLA WITH A PRIVATE POOL OVERLOOKS THE BEACH ON THE ISLAND OF FRÉGATE O P P O S I T E PAG E , C LO C KW I S E , F R O M TO P L E F T THE PIAZZA RESTAURANT ON NORTH ISLAND; A FOUR-BEDROOM VILLA AT SIX SENSES ZIL PASYON; A TWO-BEDROOM POOL VILLA; FRÉGATE IS HOME TO GIANT TORTOISES; THE ISLAND CAFE AT SIX SENSES ZIL PASYON; THE POOL VILLA'S BATHROOM; A BEACH ON DESROCHES; INSIDE A VILLA AT THE NEW FOUR SEASONS RESORT ON DESROCHES
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TRAVEL
The secret ingredient is Deroches itself, which is stationed on the lip of a submerged atoll
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SCREEN SHOTS Beyond the functional aspect of a screen, revealing and concealing sections within a room space, it’s also a one-stop way to introduce colour and pattern in a sculptural way.
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GET A HAND LE ON IT When it comes to choosing door handles, streamlined is the word. Concealed finger-grip handles won’t jut out, minimising clumsy silhouettes and making for a polished effect. Make sure to colour match with the door. Q
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5. FLUSH PULL HANDLE, FROM R70, HANDLES INC; 6. ‘CFP3’ ROUND FLUSH PULL HANDLE, FROM R70, HANDLES INC; 7. GEAR TILT SECURITY SHUTTERS, POR, AMERICAN SHUTTERS
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S U M M E R 2 01 8
VO LU M E S I X T E E N
The Best Restaurants and Food Trends
RIMADESIO.COM RIMADESIO SHOWROOM CAPE TOWN – WATERWAY HOUSE, CANAL DISTRICT, V&A WATERFRONT, CAPE TOWN 8002 – T +27 21419 5445 RIMADESIO SHOWROOM JOHANNESBURG – 9 KRAMER ROAD, KRAMERVILLE, JOHANNESBURG 2148 – T +27 112625257
THE SPIRIT OF PROJECT DAIMON SLIDING PANELS, MANTA TABLE, PLANET COFFEE TABLE DESIGN G. BAVUSO
DISCOVER YOUR STORY
CONTENTS 6 10 13 17 27 30 36 40
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News Opinion Drinks Restaurant Awards Aperitifs Grilling Confection Last Round
ust in time to get you in the mood for the upcoming holidays and celebrations, this Gourmet issue has the party spirit on lockdown. We take you behind the doors of Susan Greig’s surprise aperitivo party for husband Christopher’s sixtieth birthday – and simultaneous launch of her new catering business, which for those who know her, is nothing short of miraculous that she has managed to resist for so long. The party was an epic of stylisimo and generosity: Parmesan wheels, armfuls of figs, gems of crudité still on the stalk, platter after platter of grilled asparagus. Parties are not necessarily the best preserve of new food trends and tricks, they can be of course, but usually that’s why we
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leg it to the restaurant that’s generating the most buzz and appeal of the moment. For this year’s, turn to the Gourmet Restaurant Awards (page 17) for a chance to learn more about the winning chefs and restaurants of a consistently high calibre in different categories. And lastly, thanks to the indefatigable team on H&G who helped put this Gourmet together, and Ruth de Cerff, our stellar editorial assistant who took on the project with the poise and aplomb of a seasoned food sleuth.
LIZ MORRIS Editor in Chief
Buzz Feed FRESH OUT THE KITCHEN – WHAT TO COOK, DRINK, READ AND BUY THIS SEASON
Sweet Dreams
It’s an outdoor affair at the Steenberg Garden Party When 17 November Where Catharina’s Restaurant, Constantia What Live music, fresh culinary delights and a range of Steenberg’s signature cool climate wines to taste Four white wines to sip and swirl this season Spier 21 Gables Chenin Blanc 2017, R198; Whalehaven Conservation Coast Chardonnay 2014, R360; Stellenbosch Hills Sauvignon Blanc 2018, R60; Delheim Wild Ferment Chenin Blanc 2017, R125
Restaurant News
AWARD-WINNING SUPER TALENT ASH HEEGER IS BRINGING HONESTY, FAMILY AND SUSTAINABILITY TO THE TABLE WITH THE MUCH-ANTICIPATED TRANSITION OF ASH RESTAURANT TO RIVERINE RABBIT THIS SUMMER.
The Hob For The Job
BREAK DOWN THE BOUNDARIES BETWEEN KITCHEN AND LIVING SPACE WITH THE SLEEK AND CONGRUENT DESIGN OF MIELE’S NEW SMARTLINE UNIT. WITH THE FREEDOM TO COMPLETELY CUSTOMIZE YOUR KITCHEN HOB TO SUIT YOUR NEEDS, THIS IS THE IDEAL INSTALLATION FOR THOSE WHO LIKE TO GET CREATIVE IN THE KITCHEN. MIELE.CO.ZA
FINE DINING CHEF LUKE DALEROBERTS OF THE TEST KITCHEN AND THE POT LUCK CLUB IS OPENING THE DOORS TO A NEW SPOT, SALSIFY, IN CAMPS BAY, WHERE THE ROUNDHOUSE WAS ONCE POSITIONED, IN AN ELEVATED GREENERY HAVEN ON TABLE MOUNTAIN.
T E X T: R U T H D E C E R F F ; P H O T O G R A P H S : E L S A YO U N G , K A R L R O G E R S , WA R R E N H E AT H , S U P P L I E D
Wine Club
WITH A TRADITIONAL SHAPE THAT ALLOWS FOR SPREADING AND SLICING, THE REDECKER ORIGINAL BUCKELSMESSER MAY BE THE PERFECT DUAL-PURPOSE KNIFE. R390, SANS COMMUNITY
INDULGE IN DARLING SWEET’S NEW RANGE OF SOFT CARAMELS, LAUNCHED IN CELEBRATION OF THE PREMIER TOFFEE MANUFACTURER’S FOURTH ANNIVERSARY, OR GIVE THE FESTIVE SEASON AN EARLY INTRODUCTION BY POPPING OPEN A TIN OF THESE CHARMING WOOLWORTHS’ SHORTBREADS. DARLINGSWEET.CO.ZA; WOOLWORTHS.CO.ZA
NEWS
Here Come The Sundowners Meet our new friends The Sundowner Society, a luxury lifestyle movement inspired by the ceremony of cheers-ing to the setting sun, that aims to bring people together with products and events that celebrate the everyday. Drop one of their Botanical Bombs into your cocktail to give it a fresh twist and take a sip with their Copper Cocktail Straw. Virgin cocktail anyone? Hold the alcohol and you’re sorted. The lightweight, handmade Copper Rhino Swizzle Sticks are the perfect gift for a fellow cocktail-lover, and the Dutch Gin Mayo is the ideal sidekick for any sundowner snack in need of a spicy, creamy complement. To shop and keep up with their setting sun events, visit sundownersociety.com
For The Bibliophile THE LATEST COOKBOOK RELEASES INCLUDE SOMETHING FOR EVERY KIND OF (READING) FOODIE.
FOR THE HEALT
SALADISH, ARTISAN, R421 TASTING PARIS, RANDOM HOUSE, R507 CUBA THE COOKBOOK, PHAIDON, R685 THE PERFECT SCOOP, TEN SPEED PRESS, R422 BAKING SECRETS, QUIVERTREE, R459 SESSION COCKTAILS, RANDOM HOUSE, R343 THE BIG BOOK OF GIN, HARDIE GRANT BOOKS, R429
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FOR THE JET SE
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FOR THE SWEE
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Gourmet Hears... YUPPIECHEF is getting physical and opening what will be its fourth Cape Town store on the ground floor of the V&A Waterfront.
FOR THE PARTY
STARTER
THE OYSTER BOX in Durban has a jam-packed calendar of upcoming festive events this November, including a Mexican Fiesta and a Hennessy Pairing Dinner. HOUSE
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NEWS
To Market, To Market Pop into Makers Mark, in the heart of Tulbagh, where you’ll discover a deli, gallery, bar and store in what was once an old farmhouse and stables. Browse pottery and local artwork and enjoy the scenery with a light cheeseboard or a slice of their signature chocolate cake. makersmark.co.za
Going Green
Rub It In
LIVEN UP YOUR NEXT MEAT DISH — BE IT ON THE BRAAI OR IN THE OVEN — WITH ROBERTSONS’ RANGE OF ARTISANAL SPICE RUBS, FROM R40 EACH. ROBERTSONS.CO.ZA
INTRODUCING KALE, LE CREUSET’S LATEST COLOUR RANGE. THE NEW SHADE IS A RICH, ORGANIC GREEN, INSPIRED BY THE LUSHNESS OF THE LONGTRENDING VEGETABLE. THE COLOUR IS REMINISCENT OF A LAVISH SUMMER GARDEN, BRIMMING WITH NATURE’S BEST. JUST AS KALE BRINGS A FRESH POP OF COLOUR TO ANY KITCHEN IT ENTERS, SO WILL THIS NEW VIBRANT RANGE. LECREUSET.CO.ZA
Ceramic Excellence
CALLING ON THE ICONIC LOTUS PATTERN, ORIGINALLY DESIGNED IN THE 1960S BY NORWEGIAN ARNE CLAUSEN, SARA SKOTTE PRESERVES THE NORDIC TRADITION BY COMBINING THE TIMELESS DESIGN WITH NEW, MODERN SHAPES. SANSCOMMUNITY.COM
All Tied Up COMMAND THE KITCHEN WITH EITHER OF THESE PRETTY PINAFORES. COUNTRY ROAD ‘FRAZER’ APRON, R549, WOOLWORTHS; ‘AMELIA’ FLORAL APRON, R350, POETRY
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OPINION
The Return Of The Buffet FORGET STUFFY CANAPÉS AND FUSSY RECIPES, A HEAVING TABLE OF HELPYOURSELF DELICIOUSNESS IS THE MODERN WAY TO FEED A PARTY, SAYS GRACE DENT
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out emergency trestle table and a pack of frozen vol-auvent cases and, darlings, I will give you a party. Perhaps vol-au-vents aren’t your thing? Possibly you’re more of an Ottolenghi ‘heaving pile of French beans with hazelnut’ person or you hanker for a fistful of samosa chaat? Well, hooray. That’s the whole point of a buffet. There’s something for everyone. I’ve sat on lofty food award panels, held to dispense prizes and plaudits, hearing how buffet goddess Nigella is ‘not really a cook’. But, to be frank, if you come to one of my parties and the sight of my cheese’n’pineapple
IF THERE ISN’T TOO MUCH FOOD, THERE ISN’T ENOUGH FOOD
guest to have an early-evening preamble, a return visit after three glasses of champagne for more sturdy grazing, and then, for the party hardcore, to shift it into their handbags for an Uber smorgasbord on the way home. As a buffet queen once told me about catering family bar mitzvahs, ‘If there
‘NO ONE INSTAGRAMS BUFFETS BECAUSE BUFFETS ARE NOT THAT PRETTY. BUT NEITHER AM I AFTER A BOTTLE OF TAITTINGER’ porcupine centrepiece fails to render you emotional, I care not for your opinion. If you don’t love a table groaning with pimped-up couscous, showstopping trifle and a cubic ton of my grandmother’s own recipe Coronation Chicken, then, sweetie, you’re not really an eater. And the emphasis here is on groaning. A good buffet table, like Richard Burton said of Liz Taylor, should be, ‘in short, too bloody much’. Forget food-waste worries. There will be none. Here’s the rules: you need enough food for each
isn’t too much food, there isn’t enough food.’ I remember this phrase often at sterile parties, where teensy kebab-skewers and sashimi are doled out abstemiously by servers. Yes, a buffet would have been less elegant, but it would have sent a message of largesse, of frivolity. Guests would have been able to chat without the constant interruption of the poor staff explaining the provenance of the caviar. Meanwhile, the frantic host is generally in the kitchen panicking that no one is eating, shoving servers out time and
again with more fancy spoons that no one wants. Do we have this problem with my tray of champagne jelly shots, warmed cocktail sausages with a vat of caramelised onion relish? No, we do not. Does anyone say, ‘Grace, we loved your party, but I wish you’d not provided such an array of delicious artisan cheeses?’ Again no. The simple reason buffets light up a room is this: you are providing guests with a tiny dopamine shot from a point in life they were happiest; running into a birthday party aged five; their granny’s Boxing Day open house; the best Eid get-together of their teen years. In a world full of judgement, here is a hark-back to a time when our ancestors ate without fretting, rather than as a method of point scoring. No one Instagrams buffets because buffets are not that pretty. But neither am I after a bottle of Taittinger. Isn’t that the point of a party? Q
P H O T O G R A P H : M U R R AY G A R R E T T/ G E T T Y I M AG E S
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wo-thousand-andeighteen is the year of the buffet, and as a restaurant critic, I applaud this. When Sabine Getty – queen of the dinnerparty super leagues – recently told Vogue that she favours a buffet, it was a sharp thrill to know that the beau monde was finally resurrecting the cornerstone of 1970s entertaining. Case in point: creative director Alex Eagle’s loft in Soho, where celebrities, fashion designers, and editors regularly gather around a trestle table. ‘A buffet sets a familial tone,’ she says. ‘Plus, it’s hard to compete with the drama of a well-done buffet on an aesthetic level: a whole leg of jamón; colourful tapas; baskets piled with ripe figs…’ It’s about time the buffet had its moment of culinary glory. In my job, as the scourge of chefs, the question I’m chucked daily is: ‘But, Grace, can you even cook?’ To which my answer is always: ‘Well, you won’t find me standing by a sous-vide machine studiously broiling a veal cheek to within a millisecond of tender. Or erecting my own croquembouche tower.’ Lord no. I leave that style of hospitality to ruddy-faced, kitchen-bound bores. But if you want a buffet, I say, then I am your girl. Give me an impromptu 50-person guest list, a fold-
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DRINKS
The Ballito Beat
ONCE A SLEEPY COASTAL KZN TOWN, BALLITO HAS BECOME A HIVE OF MUST-VISIT LOCALES. GET YOUR BEVERAGE FIX – COFFEE, JUICE AND GIN – AT THESE THREE HOTSPOTS
T E X T: T R AC Y LY N N C H E M A LY; P H O T O G R A P H S : S U P P L I E D
Alchemy Bar and Blackstrap Just a year old, Alchemy has become the North Coast bar at which to be seen while enjoying live outdoor music. Here, craft tipple gets an aesthetic dose of glam. Old-fashioned cocktail recipes are presented in faceted glass goblets, with fresh fruit and herbs highlighting them with contemporary colour. Most of the drinks on offer are South African, with a strong focus on gin (and a G&T on tap!). Blackstrap, the in-house brand produced in its craft distillery on the same property, has
just released a small-batch gin, named Ginsala, inspired by the KZN sugar belt and the region’s fragrant spice markets. It’s infused with botanicals used in the masala spice blend, a bold characteristic of the area’s renowned Indian cuisine. The distillery hosts tutored tastings and also offers the venue for hire, with the opportunity to be educated on the production of craft gin, and trying your hand at mixology. alchemybar.co.za; blackstrapcraft.com HOUSE
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Science of Coffee It all started with Alessandro Craparo, an agroclimatologist who has been studying the effects of climate change on coffee production, Science of Coffee is where ethically sourced micro-lot and singleorigin coffee can be savoured. With most beans coming from Africa (Rwanda, Uganda, Burundi and Ethiopia) – from farms Alessandro has personally been to see – a visit here is as much an education as it is a caffeinated pleasure.
‘Drink raw, live long’ is the motto at The Juice Kitchen, a fresh, welcoming environment selling organic cold-pressed fruit-and-vegetable juices. From humble beginnings in owner Tamara Ogilby’s kitchen four years ago, it now sports three juice bars around KZN, while supplying to retailers, coffee shops and restaurants in the greater Durban area. Its famous ginger shot, with lemon, fennel and a slice of apple, has kept many colds at bay. The kiddies’ Superman Juice of spinach, pineapple, cucumber, celery and apple is a sure-ďŹ re way to get children to have their greens, while the Juicing Pharmacy menu offers healthy solutions for adults – from ‘arthritic relief’ to ‘migraine miracle’. There are also juice-cleanse detox programmes such as the ‘Liver Lover’ or ‘Iron Man Challenger’. Herbal teas, soups and smoothies are also on offer at this Ăźber-cleansing hangout. thejuicekitchen.co.za Q
The Juice Kitchen
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The franchise store in Ballito, run by Yoli’s Artisan Bakery, offers a Science of Coffee Experience, where you’re able to get an insider’s view on each variety through iPad stations dedicated to the countries of origin, and, with the guidance of a barista, you can select your preferred beans to roast on-site yourself. Walk away with your own boutique roast, bagged and personalised, listing you as the roastmaster. Or enjoy your unique creation in-store if you want your at white made by a pro. scienceofcoffee.co.za
GOURMET AWARDS FINE DINING This year, we are presenting the award to three restaurants in Johannesburg, Cape Town and Durban, as well as a runner-up for each. The focus of fine dining is the precision of preparation and plating, wine pairings and the theatre showcased in degustation menus. It is food haute couture, tailored to the market.
WINNERS: JHB: NCW RUNNER-UP: Restaurant Mosaic CAPE TOWN: The Test Kitchen RUNNER-UP: Greenhouse DURBAN: The Chefs Table RUNNER-UP: 9th Avenue Bistro ncwrestaurant.com thetestkitchen.co.za thechefstable.co.za
P H OTO G R A P H : S U P P L I E D
RESTAURANT AWARDS 2018 Gourmet, in association with Whirlpool and Waterfall Corner, is proud to present the winners of the Gourmet Restaurant Awards 2018, announced at an exclusive event held at Waterfall Corner HOUSE
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YOUNG CHEF Having trained under both chefs David Higgs and Luke Dale-Roberts, it should come as little surprise that chef Candice Philip is now running the show at The Saxon Hotel’s new fine-dining offering, Grei (the restaurant is still in the same upstairs location as before). Intricate plating and unusual flavour contrasts that lean to the herbaceous are Candice’s brand and she stays true to it across the six-course menu on offer at the restaurant. And it’s not just the fare that’s seen a redesign; the restaurant interiors have too, playing out in a nameappropriate spectrum of greys – the perfect environment for Candice's high-colour creations. WINNER: Candice Philip, Grei saxon.co.za
EATERIES
WINNERS: JHB: Bellagio RUNNER-UP: 1920 CAPE TOWN: Between Us RUNNER-UP: La TĂŞte DURBAN: Bel Punto RUNNER-UP: Indian Summer betweenus.capetown belpunto.co.za
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P H OTO G R A P H S : K A R L R O G E R S , S U P P L I E D
The award for this category goes to a restaurant in each of the three major cities. An eatery is the kind of restaurant that keeps calling us back time and time again, a favourite spot that consistently delivers on-point meals and works for a business lunch or casual weekend brunch – but it is not a chain. The field was vast; more than 20 restaurants were taken into consideration before the final decision was made.
GOURMET AWARDS
GOLD AWARD RESTAURANT OF THE YEAR This award is presented to a restaurant that has made an emphatic difference to the dining scene across the board. We looked for innovation and excellence not only in the cuisine and from the chef, but the experience and design, service and enterprise as a whole. In short, a restaurant that has taken the culinary factor to a new level and become an institution beyond the dinner plate or waiting list. WINNER: SAINT, David Higgs and Gary Kyriacou For the scale, detail, experience, the investment in the city and a totally new take on Italian, the most beloved cuisine in the world, Saint is in a league of its own for ticking all the boxes. saint.restaurant
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GOURMET AWARDS
DESIGN The award for Design is given to an interior designer with an understanding that where you eat is just as important as what. From high octane drama to the smallest blink-and-you’ll-miss-it touches, the winning restaurant has it all: a luxurious materiality, expert use of light and texture and finishes that speak to a fastidious eye for detail. In short: a transporting visual experience and the perfect launch pad for a stylish night out.
P H OTO G R A P H S : S U P P L I E D
WINNER: The Course, Tonic Design SPECIAL MENTION: Nando’s, Tracy Lee Lynch slow.co.za/TheCourse
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GOURMET AWARDS
MODERN AFRICAN Chef Coco Reinarhz stands atop the culinary world like a colossus that straddles both ingenious haute cuisine (he was trained in Belgium) and traditional African sensibilities (he grew up in his mother’s restaurant in Kinshasa). At Épicure, the chef’s Jo’burg fine dining establishment, he deploys inspired dishes that employ a host of ingredients from the continent, brilliantly reinterpreted in ways that both honour their origin but elevate their offering. Think West African goat in a spicy pepe broth, grilled Nile perch and Congolese-style guinea fowl with moambe sauce. This is the African kitchen – and chef – of tomorrow. WINNER: Chef Coco Reinarhz, Épicure epicurerestaurant.co.za
WINELANDS
WINNER: The Werf Restaurant at Boschendal, Christiaan Campbell boschendal.com
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P H OTO G R A P H S : S U P P L I E D
We wanted to include this category as the Cape Winelands is the foodie mecca of the country. Great restaurants abound; many have different character and USPs that add to the region’s infinite appeal. Whether it’s an oxtail ragu served under the oak trees and perfectly paired with a vintage for that laid-back ‘country’ vibe or a 10-dish-strong tasting menu of foams, soils, emulsions and smears each accompanied by limited release varietals, you’ll find it here. The winner of this award personifies the best of the region with freshness, charm and authenticity.
T E R M S A N D C O N D I T I O N S : 1 . T H E P R I Z E I S N OT T R A N S F E R A B L E A N D CA N N OT B E C O N V E RT E D TO CA S H . 2 . E XT R A S S U C H A S T R A N S F E R S , F L I G H T S , T E L E P H O N E , L A U N D R Y, S PA T R E AT M E N T S , G I F T B O U T I Q U E , G R AT U I T I E S A N D A L L A D D I T I O N A L E X P E N S E S W I L L B E F O R YO U R O W N AC C O U N T. 3 . T H I S P R I Z E C A N B E R E D E E M E D W I T H I N T H E F O L L O W I N G P E R I O D : 1 M AY T O 3 1 A U G U S T 2 0 1 9, S U B J E C T T O AVA I L A B I L I T Y ( E XC L U D I N G P U B L I C H O L I DAY S / C H R I S T M A S / N E W Y E A R / E A S T E R )
COMPETITION
BUSH BREAK TWO LUCKY READERS WILL EACH WIN A TWO-NIGHT STAY FOR TWO PEOPLE SHARING AT JOCK SAFARI LODGE IN THE KRUGER NATIONAL PARK, VALUED AT R35 840, INCLUSIVE OF ALL MEALS AND A SELECTION OF HOUSE BEVERAGES, DAILY GAME DRIVES AND GUIDED WILDERNESS WALKS. TERMS AND CONDITIONS APPLY
J
ock Safari Lodge is named after local legend, Jock of the Bushveld, the canine hero of Sir Percy Fitzpatrick’s famous story of courage and loyalty that is set during the first gold rush era. Situated in the south-western corner of the Kruger National Park, 6 000 hectares of exclusive traversing rights provide excellent Big Five game viewing. After a complete revamp, the classic safari lodge pays homage to its rich history and heritage, with the addition of modern comforts and conveniences expected by discerning travellers. Twelve secluded thatched suites offer privacy and uninterrupted views of the
riverbed. Each suite comes with an extensive private deck, an outdoor Victorian bath and shower, as well as a plunge pool and an enclosed sala (day bed) for daydreaming and sleep-outs. Within the same concession, the private camp, Fitzpatrick’s at Jock caters for families and children, and small groups of up to six guests travelling together. Jock takes guests on an exciting sensory journey that encapsulates history, flora, fauna, conservation, relaxation and fine South African food and wine. Activities include daily game drives, wilderness walks and visits to rock art sites, bird watching, spa treatments and stargazing, as well as a Kids on Safari programme for children. jocksafarilodge.com
TO ENTER To stand a chance to win, SMS the word ‘Jock’, followed by your name, address and email address to 37338. SMS costs R1.50. Terms and conditions apply. Competition closes 30 November 2018.
STAINLESS STEEL PROFESSIONAL is a radiant range that forms a beautiful foundation for a lifetime of cooking. The premium PXOWLOD\HU PDWHULDO DOORZV IRU HYHQ KHDW GLVWULEXWLRQ DQG PDNHV IRU HQHUJ\ HIÀFLHQW FRRNLQJ E\ ORFNLQJ LQ KHDW DQG moisture. Available at Le Creuset boutiques and online at www.lecreuset.co.za.
EAT OU T AT WATERFAL L C O RN ER YAMADA SU SHI
WATERFALL CORNER www.waterfallcorner.co.za Corner Woodmead & Waterfall Drive, Waterfall City
T E X T: R U T H D E C E R F F ; P R O D U C T I O N : D E A N VA N A S W E G E N ; P H O T O G R A P H S : R O B Y N DAV I E P H O T O G R A P H Y; P O R T R A I T P H OTO G R A P H : A N N A L I Z E N E L
APERITIFS
La Dolce Vita
Legendary host, and now caterer, Susan Greig on the art of the ALFRESCO EVENING FEAST
SUSAN GREIG CREATED A TABLE-GROANING FEAST OF ALL THE BEST ITALIAN TAPAS
he surprise sixtieth that chef and hostess Susan Greig threw for her husband Christopher kicked off midweek at dusk, with what she dubbed casual Italian cocktails and tapas. Trays of Negroni and Aperol Spritz circulated and a large buffet table boasted a seemingly endless array of traditional Italian tapas. An Italian menu was par for the course, considering the man of the hour’s Italian roots, as well as the pure delight Susan 28
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herself takes in the cuisine: ‘It’s the most universally delicious food on the planet, and the wide choice of recipes and food inspiration made it easy to create an abundant buffet table — which is what I wanted to create — a table groaning with food.’ For Susan, the key elements to hosting are simple: bite-sized appetisers and glasses that remain full. With both children out the nest, she now has the time to use hosting and catering as a way of further exploring her passion for ‘creating beautiful food and deliciousness’.
She recently took her company, Flavours of Susan Greig, to the next level by adding a catering service to her already esteemed cooking school, with partner, Cathy Joyner. Unsurprisingly, her speciality will be lavish harvest tables of fresh, delicious avours appropriate to the season and occasion, which she will drop off for clients who want to use their own serveware. However, she is also available to provide an entirely bespoke service including staff, drinks, plates and platters and arranging the table. In short, the answer to zero headache hosting and happy parties. susangreig.co.za Q
APERITIFS
The Menu Roast fillet with a mustard selection Roasted gammon Prosciutto Cheese boards with breadsticks, preserves and a bread selection Arancini Red peppers filled with ricotta, garlic and chilli and with anchovy, tomatoes and olives Rocket, Parmesan and pine nut salad Spinach spanakopita Pasta fresca, with raw cubed tomato, Italian rocket, Parmesan, chilli tossed in olive oil, onions and garlic Mushroom and truffle oil spanakopita Burrata with figs and pesto sauce Caprese salad platter Fresh green asparagus with shavings of Parmesan Bagna càuda with fresh, raw vegetables
Aperol Spritz 50ml Aperol 75ml prosecco 25ml soda water orange slices, for garnish 1. Fill a wine or balloon glass with ice. 2. Combine prosecco and Aperol, finished off with a dash of soda water. 3. Garnish the cocktail with orange slices. FOR HER HUSBAND CHRISTOPHER’S SIXTIETH BIRTHDAY PARTY, SUSAN OPTED FOR THE FRESHLY BACK-IN-VOGUE BUFFET LUNCH. THE ITALIAN-INSPIRED OFFERING WAS BOTH FRESH IN FLAVOUR AND VIBRANT IN COLOUR
Raise your outdoor cooking game by taking a fresh approach – from spicerubbed fish to purple cabbage wedges – and dig into these healthyish options
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C O L D PA P R I K A - G R I L L E D C H I C K E N : P H O T O G R A P H : M I C H A E L G R AY D O N A N D N I KO L E H E R R I O T T; R E C I P E : A N N A S T O C K W E L L ; R E C I P E S : A N DY B A R AG H A N I ; P H O T O G R A P H S : A L E X L AU ; F O O D ST Y L I N G : R E B E C CA J U R K E V I C H ; P R O P ST Y L I N G : A MY W I L S O N
It’s a Grill Thing
GRILLING
Charred Cabbage with Goat Cheese Raita and Cucumbers Opposite Cold PaprikaGrilled Chicken with Marinated Bell Peppers
Go hard when charring the cabbage wedges – to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
A Lighter Touch No shade thrown at hot dogs, but putting in a little extra effort can yield some impressive results. These are our tricks to beautiful meals that taste as good as they make you feel. Play With The Ratio The easiest way to make your grilling a smidge healthier? Up the vegetable quotient and downsize the animal protein. The steak, for instance, becomes an accent to a plate of charred beans and tomatoes.
Grill Your Salad It’s tempting to make a meal seem more nutritious by just ‘adding a salad’. But then you’re grilling one thing and prepping another inside. Why not just throw hearty vegetables alongside the meat on the grill?
Grilled Swordfish with Charred Leeks and Citrus Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they’re smoky outside and sweet and juicy inside.
Texture Is Everything Especially for vegetarian dishes. Use our cabbage recipe as a model: You need something creamy, some crunch (try corn nibs!), and a fresh or herby element to counter the charred veg.
GRILLING
Charred Cabbage with Goat Cheese Raita and Cucumbers Serves 4
1 garlic clove, smashed 115g fresh goat cheese 11/2 cups plain Greek yoghurt 2 cups mint leaves, divided 2 cups parsley leaves with tender stems, divided 2T extra-virgin olive oil, plus more for drizzling 2T fresh lemon juice, divided kosher salt 1 medium head of purple cabbage (about 1.15kg) 3 Persian cucumbers, thinly sliced 1 /2 cup crushed Corn Nibs cayenne pepper, for serving 1. Pulse garlic, goat cheese, yoghurt, 1 cup mint, 1 cup parsley, 2T oil and 1T lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt. 2. Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the centre, 8 to 10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise. 3. Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1T lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again. 4. Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nibs. Sprinkle with cayenne pepper; drizzle with more oil.
Do ahead: Raita can be made 1 day ahead. Cover and chill.
Cold PaprikaGrilled Chicken with Marinated Bell Peppers Servings 8 to 10 vegetable oil (for grill) 8 red, orange, and/or yellow bell peppers 3T hot smoked Spanish paprika 3T kosher salt 3T freshly ground black pepper 3.2 to 3.6kg skin-on, bone-in chicken breasts, thighs, and/ or drumsticks Master Vegetable Marinade (see below) 1 /4 cup origanum leaves Master Vegetable Marinade /2 cup extra-virgin olive oil 1 /2 cup sherry vinegar or redwine vinegar 2t kosher salt 11/2t honey 1
1. To make the marinade, whisk oil, vinegar, salt and honey in a medium bowl to combine. 2. Prepare a grill for two-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15 to 20 minutes. Transfer to a large bowl, cover with plastic wrap and let cool. 3. While the bell peppers cool, mix paprika, salt and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat. Arrange chicken pieces, skin side down, over hottest part of grill and grill, turning halfway through, until
lightly charred, 5 to 10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instantread thermometer inserted into the thickest part registers 71°C for breasts and 68°C for thighs and drumsticks, 15 to 25 minutes longer (the chicken temperature will increase slightly as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool. 4. Remove skins and seeds from bell peppers; discard. Tear flesh into about 5cm-wide strips. Toss in a clean large bowl with Master Vegetable Marinade and origanum and let sit at room temperature at least 1 hour. Toss chicken and marinated bell peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Do ahead: Chicken can be grilled and bell peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and bell peppers from the fridge and let sit at room temperature to warm up a bit.
Grilled Swordfish with Charred Leeks and Citrus Serves 4 4 medium leeks (about 1.15kg) 1 cup green olives 1 /4 cup coarsely chopped dill 3T white-wine vinegar kosher salt 5T extra-virgin olive oil, divided, plus more 3 oranges 4 x 2.5cm-thick swordfish steaks (about 1.5kg) freshly ground black pepper 1. Prepare a grill for high heat. Trim dark green parts from leeks
and remove any tough outer layers. Rinse off any sand and dirt and pat dry. 2. Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10 to 12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high. 3. Meanwhile, smash open olives using the side of a chef’s knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl. 4. Cut leeks into 1.3cm-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt and 3T oil; toss to combine. 5. Remove peel and white pith from oranges with a sharp paring knife and discard. Slice oranges crosswise into 6.5mm-thick rounds. Set aside for serving. 6. Clean and oil grate and rub swordfish steaks with 2T oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5 to 7 minutes per side. 7. Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over. Drizzle with more oil and season with pepper.
Strip Steak with Blistered Beans and Tomatoes Serves 4 680g green beans, trimmed 9T extra-virgin olive oil, divided, plus more kosher salt 3 cups tomatoes, divided 3 x 2.5 to 3.8cm-thick strip HOUSE
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steaks (about 1kg), patted dry 2T smoked paprika 1 chilli, very thinly sliced 1 large shallot, thinly sliced into rounds, rinsed 1 garlic clove, finely grated 3T red-wine vinegar 11/2 cups coarsely torn basil
Strip Steak with Blistered Beans and Tomatoes
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.
1. Prepare a grill for mediumhigh heat. Toss beans with 2T oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6 to 8 minutes. 2. Meanwhile, place a small skillet on grill; pour in 2T oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes. 3. Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2T oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 49°C, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain. 4. Halve remaining tomatoes and toss with chilli, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3T oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
Spicy Grilled Chicken with Crunchy Fennel Salad Serves 4
Spicy Grilled Chicken with Crunchy Fennel Salad
680g skinless, boneless chicken thighs kosher salt 2 garlic cloves 3 oil-packed anchovy fillets (optional) 1 red chilli, seeds removed,
coarsely chopped 2T tomato paste 2t finely chopped origanum 5T extra-virgin olive oil, divided, plus more for grilling 2 lemons, halved 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise 1 small white onion, very thinly sliced into rounds 2T unseasoned rice vinegar 1T toasted white and/or black sesame seeds 1. Pat chicken dry and season with salt. Set aside on a plate. 2. Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chilli, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, origanum and 3T oil. Add chicken and toss to coat. Let sit at room temperature 1 hour. 3. Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side. 4. While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter. 5. Transfer chicken to platter with lemons and let rest 5 minutes. 6. While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2T oil and season with a big pinch of salt and toss once more. 7. Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad. Q
A NEW OLD FAVOURITE. For more than a decade, our winemakers have been crafting the Creative Block wines. Consistently accoladed with local and international awards, this distinctive range of blends now bears a new look. Available in stores or from www.spier.co.za
Coco Safar’s desserts are a beautiful, balanced pop of sugar
The Sweet Squad Meet the new guard of CONFECTIONERS who serve a sugar rush with deft precision and efortless panache TEXT PIET SMEDY AND RUTH DE CERFF PRODUCTION MARTIN JACOBS PHOTOGRAPHS MICKY HOYLE
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CONFECTION
Dazzling morselsized works of eye candy
My Sugar
CĂŠdric Grolet
Not so much a restaurant as a coffee-and-sugar fuelled experience
The local chocolatier producing bite-sized works of art
The world’s best pastry chef on simplicity, memory and celebrity
Luxury coffee, patisserie and cafĂŠ brand Coco Safar has relocated to the Artem Centre on Sea Point Main Road, a neighbourhood rejuvenation of the Adelphi Centre. The galleria-style shopping centre, now with luxury marble and reďŹ ned Italian ďŹ nishes, provides a ďŹ ttingly luxurious backdrop for Coco Safar’s haute cuisine offering. Coco Safar boasts dishes that are fresh, delicious and made from scratch daily. On the sweeter side of this retrochic, French-reminiscent setting you’ll ďŹ nd chocolates, house gelato and post-dinner treats that move away from just delivering a pop of sugar towards creating a combination of unusual and beautifully balanced avours on a dessert plate. The viennoiserie of Coco Safar’s patisserie can be described as classically French where the crisp, buttery croissants own the scene. Top off the experience with a world-class espresso from their custom-made Kees van der Westen Spirit Idcompresso or browse the coffee and tea selection in their capsule emporium for your enjoyment at home. cocosafar.com
Nestled in the heart of Sea Point, My Sugar is a chocolate-meetscoffee shop where you’ll ďŹ nd a seemingly endless array of handcrafted, multicoloured chocolate treats. Created with the aim of exploring chocolate’s immense possibilities, this sweet spot offers everything from vegan treats like the ‘Berry Baby’ (tart raspberry and dark chocolate in a dark chocolate shell) to classic choices like the ‘Robot’ (soft milk chocolate ganache in milk chocolate). Together with her partner, chef Asher Isaacs, chocolatier and owner Kaylah Greenberg emphasises the importance of being an owner-run shop, where they encourage customers to ask questions and witness them creating their individually hand-painted masterpieces. Pair your choice of chocolates with My Sugar’s own house coffee blend or — depending on your level of ‘chocolate-lover’ — one of their decadent hot chocolates. One thing is for sure; a visit to My Sugar promises to be a feast for both the eyes and the sweet tooth. mysugar.co.za
‘I still don’t believe it. Growing up, my objective was to make the best pastries, not become a celebrity,’ says French pastry chef CĂŠdric Grolet, but as the recently named The World’s Best Pastry Chef 2018 (not to mention having over a million Instagram followers), celebrity has found CĂŠdric either way. Sporting a full-sleeve tattoo – amongst others – and a disarmingly charming smile, the young chef (he’s only 33) is not your cookie-cutter patissier. ‘When I became head pastry chef at Le Meurice (the famed French hotel where he recently opened a standalone, La Pâtisserie du Meurice par CĂŠdric Grolet) I wanted to change everything, break it down and reconstruct it,’ he explains. ‘Under Alain Ducasse (the Michelin-star chef whose restaurant is at Le Meurice), I learnt how to return to simplicity, both in aesthetics and in taste.’ It is the elegance and, perhaps, familiarity of his fruit-pastry creations that make them at once totally understandable and yet completely awesome. ‘Like a beautiful bunch of owers that are physically short lived but fondly remembered, I want my pastries to provoke emotions that people keep with them longer than a picture lasts.’ instagram.com/cedricgrolet
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C É D R I C G R O L E T I M AG E S : S U P P L I E D
Coco Safar
CONFECTION
Cédric Grolet’s fruitinspired creations bare a striking resemblance to the real thing
LAST ROUND
‘I had some impressing to do as the family’s young master chef ’
Siba Mtongana THE DOMESTIC GODDESS, TELEVISION STAR AND COL’CACCHIO AMBASSADOR LOOKS BACK AT THE DINNER PARTY THAT KICKED IT ALL OFF
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t goes without saying that I enjoy hosting a crowd, whether it’s an elaborate dinner party, a high tea or a casual lunch. The most fun part, for me, besides the cooking and baking aspect, has to be the preparation that comes with it. That’s something I’ve learnt to master over the years. It was not always the case, though. In my younger days I had a lot to learn about the art of planning, which
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let me tell you, can be a deal breaker. My saving grace was growing up in a big family where dinner for 12 was the norm, so cooking up a storm for a crowd (as well as years of assisting my mom and older siblings in the kitchen) is something that came easy to me – the blessing of having so many relatives. One of my earliest dinnerhosting memories (and one of my most memorable) was the night of my graduation. I’d
a must-have) and I count them as a veggie not a carb. I gave them a small twist by using crème fraîche, sliced red onion and dill instead of mayo and parsley. I rounded off the evening with my no-nonsense, easy to make jelly-free trifle with berry coulis. It was an unforgettable feast that marked only the beginning of great things to come. Q
Siba’s Intel Host Like A Pro Allocate a budget for the dinner – and stick to it. It’s easy to go overboard when hosting and it can quickly become a very expensive exercise best avoided. Plan the menu in advance so that you know you’ll have all of your ingredients (this will also stop you from buying unnecessary items). Got a fully stocked fridge already? Build your menu aroud these – it’ll make the whole thing simpler. There’s nothing wrong with asking for help. Get a friend to assist with the prep work; it’ll halve the time. Choose recipes that can be made ahead of time. This will free up your time in the kitchen to enjoy it with your guests.
P H OTO G R A P H : S U P P L I E D
My First Dinner Party
just completed my bachelors degree in Food and Consumer Sciences with majors in Food Science and Nutrition. I hosted the party at my sister’s place in Cape Town, as I had just come out of university and my whole family was down from East London to celebrate this milestone with me. On the menu: a starter of mfino fritters, a recipe creation inspired by my mom’s mfino – a midday meal made mainly of spinach, wild leaves mixed with maize meal and becomes a soft yet crumbly mixture eaten mostly by women and children using their hands. I revamped this into fritters and topped it with soy mayo and flakes of smoked salmon. It was an instant hit that really resonated with my family. The recipe would end up making it onto my cooking show, Siba’s Table on Food Network, and my cookbook, Welcome to My Table. For the main course I went seven-colour style, which is equivalent to a Sunday lunch, and just replaced a few elements with then new ingredients to create some excitement. I had some impressing to do as the family’s young master chef who was now fully qualified to enter the food business. I had my lamb roast and gammon – two glorious crowd pleasers for any celebration – while on the side, couscous instead of rice, beet with goat’s cheese instead of the traditional vinegar and sugar, apple and mint slaw, my chakalaka with thyme and a hit of ginger and baby potato salad (yip, when cooking for my mom potatoes are