WATERFALL COLLEGE

Since its establishment in 2004, Waterfall College has changed dramatically. But one thing that has not changed is Principal Jeanette van der Merwe’s passion for quality education and for getting the best out of everyone – teacher and student. During that time, Jeanette has carried the role of Principal with courage, compassion and a commitment to working with students and their families.

As Principal and one of only two full-time teachers in the early days, Mrs Van (as she is affectionately known) led the school from 46 students in three prefab classrooms to a well-recognised IEB high school with a staff of 26 and over 200 students. Her contribution did not stop there, as she was instrumental in forming Waterfall Schools, which now has over 700 students on the iThemba Campus, from 12 months of age to Matric. This development has included spacious classrooms, sports fields and, most recently, state-of-the-art science labs.

The old Waterfall College motto, Per ardua ad perfectum (Through hard work excellence

ABOVE: Aerial view of Waterfall College. TOP: Jeanette van der Merwe (far right) hands over leadership of Waterfall College to her Deputy, Bryony Green (second from the left), and her management team - Vivienne Lamplough, Greg Kyle and Jayne Cansfield (not in the photo).

Driven by faith in EDUCATION

THIS DECEMBER JEANETTE VAN DER MERWE HANDS OVER THE REINS AS PRINCIPAL OF WATERFALL COLLEGE – A ROLE SHE HAS FULFILLED WITH FAITH AND PROFESSIONALISM

is achieved), best describes Mrs Van – a true lady who leads by example, putting in the hours and doing what needs to be done. “Jeanette will perhaps be recognised most as leader of an influential team of experts in their field,” says Danie van den Heever, Chairman of the Board, Waterfall College NPC. “Jeanette’s God-fearing personality and her intentional prayer is key to all that has transformed before us and has been of great comfort to many. Her professional approach and her resourceful can-do attitude, coupled with her constant energy, have enabled us to achieve astounding results on the iThemba Campus.”

Ever-humble, Jeanette emphasises the team effort in every achievement, from the retired teachers who answered her call to continue teaching in the early days to the parents who pray for the school every day.

At the end of 2021, Mrs Van will hand over the role of Principal to Bryony Green, who has been part of the College management team for over 10 years. Jeanette will remain as a Director on the Board of Waterfall College NPC and will oversee Waterfall Online and the programme of extra lessons that it provides.

The Dalai Lama famously said: “When educating the minds of our youth, we must not forget to educate their hearts.” Mrs Van has definitely educated minds and has never forgotten to educate her students’ hearts.

FOR MORE INFO www.waterfallschools.co.za; W and @waterfallcollege

Mood: I used flowers that were soft, flowing and gentle, and not too structured, with the colour toning with the decor. Lots of candlelight added mood and drama, while subtly-scented candles were placed on the table as well as around the room. In my opinion there is nothing more stunning than a room that smells beautiful in a signature scent you love.

Partnering with Lisa, Wendy-Leigh Cousins from Indigo & Ivory Designs designed complementary stationery to feel festive, tactile and personal with the modern star element, touches of gold and hand-made paper carried throughout. Notecard: For the notecard WendyLeigh designed a custom scallop flap envelope in a LUX black cross hatch card. The personalised notecard was made from a pillowy cotton hand-made paper with each envelope featuring gold script and fine lurex thread for the closure. Ring in the new year/bells: At each setting we placed a deckled edge note with an oversized velvet bow and carried through the same bell and star element. Menu: A mini glass and gold frame housed the festive menu, with detail of the deckled edging from the hand-made paper. Bar signage and swizzle sticks: The mini frosted Perspex bar sign featured fun 3D Perspex lettering and carried the star element through on to the custom black Perspex swizzle sticks.

Discover Sanele’s story around the mall, follow instructions to play and you could WIN!

Trading hours newspaper ad.pdf 1 2021/11/17 08:46

Pear Crisps With Blue Cheese, Onion Marmalade & Walnuts

“Slightly cheaty, very delicious. Take my advice – make double, they’ll disappear fast,” says food guru Ant Ellis. •2 ripe pears •onion marmalade or jam • your choice of ripened blue cheese •raw walnuts, chopped •herbs for garnishing

To make the crisps, preheat oven to 120°C. Cut off the top and bottom of the pears, thinly slice (about 1mm thick) as uniformly as possible, removing any pips. Lay pear slices on baking trays ensuring they do not overlap. Place in oven for 1 hour 15 minutes. After 1 hour 15 minutes, turn pears and return to oven for a further 1 hour 15 minutes. Turn off oven but leave them in oven for 1 hour more to crisp. Lay out on a serving platter and top each with about a teaspoon of onion marmalade, a crumbling of blue cheese and a sprinkle of chopped nuts. Finish with fresh herbs.

Santa & Sanele Sanele

13 Nov - 24 dec Join their Virtual adventure! Discover Sanele’s story around the mall, follow instructions to play and you could WIN!

FESTIVE trading Hours 1 - 24 December 2021 Monday to Saturday: Sunday: 08:00-18:00 08:00 - 17:00

Of course, no celebration is complete without food. Durban foodie Ant Ellis adorned his apron and whipped up easyto-make dishes – including his best-ever Mince Pies (no Christmas is complete with this treat). The canape’s – Pear Crisps with Blue Cheese, and Prawn and Avocado Tostadas – were a real crowd pleaser and were washed down with Ant’s favourite entertaining cocktails. The party had begun.

Durban fashion designer Francois Vedemme was tasked with creating bespoke garments “fit for a queen” for our

Grilled Prawn & Avocado Tostadas With Pineapple Pico De Gallo Salsa

Quick, bright, fresh and tropical. Just do it. •3 flour tortillas of your choice •cooking oil •extra ground cumin •12 medium prawns, cleaned and shelled •dry rub of 1 tsp each of ground cumin, ground coriander, paprika, and a pinch each of salt and black pepper •1 ripe avocado •1 tbsp lemon juice •salt and black pepper •fresh coriander leaves

Salsa: 2 cups ripe plum or jam tomatoes, diced (about 6 tomatoes) •½ cup onion, finely diced •½ cup chopped fresh coriander, loosely packed

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festive shoot. Francois spent time with each client finding out their style preference, taking into consideration individual likes and dislikes like preferred length of dress, length of sleeves they were comfortable wearing, neckline, the amount of sparkle they were happy to wear, and the colour theme.

ABOVE LEFT: Wendy wears a one shoulder, hand beaded mermaid-style dress with bow detail on shoulder and cut-out detail on bodice. ABOVE MIDDLE: Nicole looks great in a sparkle jumpsuit with built-in corset, draped cup and sleeve detail. ABOVE RIGHT: Lisa wears a classic black gown with a deep V-neckline, puffed sleeves and hand beaded flower detail.

•2 cups pineapple, finely diced •1 jalapeño or serenade pepper, stemmed, cored and finely diced •1 lime, zested and juiced •½ tsp sea salt •¼ tsp ground cumin

Salsa: Premake salsa by mixing all ingredients except tomatoes, pineapple and coriander. Marinate for an hour. Add tomatoes, pineapple and coriander, refrigerate for a minimum of 2 hours before serving (will last up to 3 days in the fridge). Check seasoning and add salt to taste.

Tostadas: Preheat oven to 180°C. Using a round cookie cutter, cut 24 small rounds out of the tortillas. Brush both sides with cooking oil and a touch of cumin. Lay on a non-stick baking sheet and bake for 8-12 minutes, turning once. Cool.

To assemble: Mix prawns with dry rub and grill in a hot skillet for 2 minutes on each side until cooked, set aside. Mash avo with lemon juice, salt and pepper. Spoon a flat layer on to each tostada. Set one prawn on each, cover with salsa and fresh coriander leaves and a final squeeze of lime juice if desired. Ÿ Ÿ

Lamb Chop Tray Bake With Olives, Thyme & Mediterranean Vegetables

Holiday days can be just as busy as work days. If you’ve got hungry family staying with you and you ain’t feeling a complicated dinner, get this in the oven and grab that well-deserved glass of wine. •6 lamb loin chops, half the fat trimmed off •4 tbsp olive oil •1 clove garlic, crushed •zest and juice of 1 lemon •500g baby potatoes, cut into 5mm thick slices •1 onion, cut into eighths •1 red pepper, deseeded and sliced •1 yellow pepper, deseeded and sliced •4 sprigs thyme, leaves picked from and chopped •1 cup rosa/ cherry tomatoes, halved •50g black olives, pitted •3 tbsp capers, rinsed • salt and black pepper

In a mixing bowl, mix lemon zest and juice with half the olive oil, garlic, thyme and a good pinch each of salt and cracked black pepper. Add lamb chops, mix well to coat and set aside to marinate for 30 minutes. Preheat oven to 220°C. Toss potatoes with 1 tbsp olive oil and season. Tip into a large, shallow roasting pan or casserole tray, cook for 15 minutes. Remove dish and shake to loosen potatoes. Add peppers, onion, thyme sprigs and tomatoes. Drizzle with remaining oil, season. Return to oven for another 10 minutes. Mix, then place lamb cutlets on top of vegetables. Scatter olives and capers over. Cook for a further 10-12 minutes, turning lamb halfway through until pink inside. Serve straight from the tray with a salad.

Easy Pavlova With Summer Berries & Berry Coulis

“This is my friend Nicky’s top-notch recipe. It’s a classic, simpler than you think and perfect for the festive or holiday table. A great way to end a meal,” says Ant.

Meringue base: 6 egg whites •375g castor sugar •3 tsp cornflour •1½ tsp white wine vinegar •½ tsp vanilla extract

Topping: 500ml double cream or Orley Whip (the latter my recommendation)

Berry coulis: •340g frozen mixed berries •1⁄4 cup water •4 tbsp sugar •pinch of salt •1 tbsp lemon juice, freshly squeezed

To serve: large handful each of strawberries, blueberries/blackberries, raspberries •sprigs of fresh mint

Meringue base: Preheat oven to 180°C. Line a baking tray with baking paper and draw a rough 25cm diameter circle on it (trace a plate with a pencil or similar). Whisk egg whites until satiny peaks form, then whisk in castor sugar, a tablespoonful at a time, until meringue is stiff and shiny. It’s ready when you rub a bit of the mixture between your thumb and index finger and it’s not grainy. Sprinkle cornflour, vinegar and vanilla extract over meringue, fold in lightly with a metal spoon. Mound meringue on to baking paper within the circle and use a spatula to make an indentation in the centre (about the size of a side plate) with high sides in which to place your topping. Put in oven and immediately reduce heat to 120°C. Cook for 1 hour. Turn off oven and leave to cool completely with door closed, or leave in oven overnight. Once cool, the base can be stored for up to 2 days.

Berry coulis: Add berries, sugar, water and salt to a pan, cook until sugar is dissolved. Purée if desired in a blender and stir through lemon juice.

To assemble: Carefully peel off baking paper from meringue. Whip cream or Orley Whip until thick, and scoop into meringue indentation, spreading to edges in a swirly fashion and covering over any cracks in the meringue. Drizzle a generous amount of coulis on to the cream (ensuring no contact with the meringue). Decorate with fresh berries and mint.

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Kentucky Buck

Get a surprisingly fresh, fruity and decidedly summery kick from this badass baby, a riff on the world famous Moscow Mule. •2 tot measures bourbon •1 tot measure lemon juice, freshly squeezed •1 strawberry, halved •½ tot measure simple syrup (method below) •ginger beer •2 dashes bitters •1 strawberry for garnish •lemon wheel for garnish Simple syrup: •1 cup water •1 cup white sugar Simple syrup: Heat 1 cup of water in a pot (not boiling), then add 1 cup of white sugar. Stir until dissolved, and cool. Bottle and refrigerate.

Cocktail: To make the cocktail, muddle the strawberry and lemon juice in a glass, then add with the bourbon and simple syrup to an ice-filled cocktail shaker (if you don’t have one, a jar will do). Strain into a tall glass filled with ice, top off with a splash of ginger beer, add bitters, and garnish with strawberry and lemon.

Champagne Margarita

Margaritas rule. Champagne rules. You get where I’m going? Festive and summery all in one, and beautifully fresh.

For each drink: coarse salt for rimming glasses •1 tot measure silver tequila, chilled •1 tot measure orange liqueur • juice of a fresh lime, reserved •½ teaspoon honey (optional) • champagne or prosecco, chilled • lime slices for serving

Cover a saucer with coarse salt. Moisten rim of a glass with squeezed lime, turn upside down on the salt-covered plate and turn until the rim of the glass is coated in salt. In an ice-filled cocktail shaker, shake tequila, lime juice, honey (optional) and orange liqueur. Pour into your prepared glass, top up with chilled champagne or prosecco, and garnish with lime slices.

Credits

Decor & Styling: Lisa Walters Pictures: Michigan Behn

Photography

Food: Antony Ellis Dresses: Francois

Vedemme Fashion

Suits: Armitage Mens Outfitters Jewellery: Mark Gold Stationery: Wendy-Leigh

Cousins, Indigo & Ivory

Decorations: uMhlanga Rocks

SUPERSTORE Decor Division

Crackers and candles: SOH

Collection by Sarah McGregor

Cake: Monz Macarons