The Crest 94

MAR-APR 2020 ISSUE 94

HEALTHY LIVING Roxanne Mc Lean

Distributed to the communities of Everton, Gillitts, Hillcrest, Kloof, St Helier & Winston Park

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*ed's letter

Back to basics ating well is essential to our overall health.

Way back when, our ancestors spent most of their time gathering, hunting and preparing food, and more recently our grandparents would dedicate hours every day to making wholesome food from scratch. We can learn a lot from the way they nourished themselves and their families.

Today we are permanently in a rush and have less time to cook

Real food doesn’t have ingredients, real food is ingredients” – Jamie Oliver – it’s just too easy to head for a convenient drive-through or grab a ready-made meal at our favourite local grocery store.

Sure, this can be a life-saver every now and then. But as far as possible it’s best to limit processed foods laden with chemical additives, and shift our focus back to nutritious whole foods. Preparation is key and a huge time-saver,

so getting the whole family involved in cooking up a storm on Sunday afternoons means you can freeze meals for the week and avoid those lastminute take-aways.

Something else to keep in mind is knowing where your food comes from. Is it sustainably sourced and ethically farmed? Is it as local as possible? Cutting out several steps between farm and fork is crucial to reducing our carbon footprint.

In our cover story we meet Roxanne Mc Lean, who has combined her love for healthy eating and business into a venture that is good for her, our community and the environment. Roxanne’s passion for whole foods is catching, and fortunately she shares recipes with us – with most of the basic ingredients available at her recently opened Founder Foods store in Kloof.

With a focus on healthy living we take a closer look at the benefits of collagen supplements, and staying with food we explore homemade

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TALK TO US

katrine@famouspublishing.co.za www.thecrestonline.co.za W Crest Magazine

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treats at some of the many markets in the greater Durban area and introduce you to food geek Antony Ellis – who in his first Rock The Kitchen column goes behind the menu to make fish tacos with Brendon Newport at Surf Riders Cafe.

Keeping up with trends, we dive into the world of the beautiful Classic Blue, Pantone colour of the year, and say hello to talented shoe designer Daniele Di Mauro. His fabulous range of leather footwear in our Ciao Bella fashion feature boasts a wonderful variety of styles and colours – and Daniele is more than happy to custom-make shoes to fit your feet perfectly.

Last but not least, it’s Easter!

Where did the first term of this school year go? We know you will love our whimsical yet elegant tablescapes, with plenty of ideas to make your own Easter Sunday gathering memorable.

Make sure the grown-ups eat as much chocolate as the children – if not more. Happy Easter egg hunting!

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in this issue*

GROUP EDITOR Doody Adams EDITOR Katrine Anker-Nilssen PRODUCTION EDITOR Lorna King GRAPHIC DESIGN Kyle Griffin SALES CONSULTANTS Anneline Domnick 066 254 0621 Gaylene Diedericks 081 707 6313 DISTRIBUTION Mphumzeni Thusi Enquiries: sumayia.khan@ famouspublishing.co.za ACCOUNTS Sumayia Khan CONTRIBUTORS Doody Adams, Michigan Behn, Katia Benedetti, Paul Bushell, Candice Botha, Sally Chance, Cathy Clark, Anthony Ellis, Brian Futter, David Knowles, Robin Lamplough, Anne Schauffer, Stephen Smith

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Copyright: All material in this issue is subject to copyright and belongs to Famous Publishing unless otherwise indicated.

No part of the material may be quoted, photocopied, reproduced or stored by an electronic system without prior written permission from Famous Publishing.

Disclaimer: While every effort is taken to ensure the accuracy of the contents of this publication, neither the authors nor the publisher will bear any responsibility for the consequences of any actions based on information contained herein. Neither do they endorse any products/services advertised herein.

Material which appears under ‘Advertorial’ is paid for.

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*To the people of Everton, Gillitts, Hillcrest, Kloof, St Helier and Winston Park, the office parks, the residential estates and, of course, all our advertisers, thank you for your continued support.

COMMUNITY FROM FARM TO FORK

LIFESTYLE 10

BEDROOM BLISS

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CIAO BELLA

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WILDERNESS ON A WHIM

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FAMILY TIME

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FOOD FOR THE SOUL

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REGULARS

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ED’S LETTER 1 TAKE NOTE 4 TRENDING 36 LAST WORD 56

Roxanne Mc Lean’s all-natural lifestyle

COLLAGEN 101 The hype around collagen supplements Published by Famous Publishing, 52 Mahogany Road, Mahogany Ridge, Westmead, Durban, 3610.

031 714 4700 www.famouspublishing.co.za Printed by Novus Print KwaZulu-Natal Managed distribution by Vibrant Direct

EASTER TABLESCAPES Setting the scene for Easter celebrations

MAN WITH A 100-YEAR VISION Luke Bailes’ plan for preserving Africa’s wilderness

UPLIFTING AND EMPOWERING Embrocraft: an inspiration

TO MARKET, TO MARKET Foodie delights at our local markets The ABC logo is a valued seal of trust, providing measurement, compliance and auditing services which protects the way advertising is traded. The Crest is ABC audited and certified.

SCHNITZEL BAKE Simple supper for cooler nights

SURFING THE LOCAL FOOD SCENE

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WE ALSO PUBLISH ...

Ant Ellis – passionate about eating local

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TRENDY BUSINESS Cairey Baxter-Bruce: decor trends is her business

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Creating the perfect bedroom

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Beautiful Italian leather footwear made locally

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Gwahumbe Game Lodge and Spa

54

Umzimkulu River Lodge

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Indigo Fields – an authentic farm experience

ADVERTORIALS

ACTION COACH VITALAB KZN FIND BALANCE

ON THE COVER: Roxanne Mc Lean, photographed by Sandra Keddie

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KEEPING YOU IN THE LOOP

Support The Jes Foord Handbag Project The JFF handbag project is one of the organisation’s biggest and ongoing initiatives – committed to collecting and packing new and used handbags containing toiletries and care items that can assist a rape victim after the initial reporting process. Every handbag is the beginning of a survivor’s new life after their ordeal and gives them hope, which is a fundamental step in recovery. 400 bags are packed and delivered every month, 60% of them for victims under the age of 12, and it costs R170 to pack each bag – excluding transportation.

The bags are received by survivors during the reporting process at the Thuthuzela Care centres – where survivors can receive full medical treatment, counselling as well as open a case, all under one roof.

Help be a part of a survivor’s journey to healing by donating toiletry items or new and used handbags to this amazing project.

FOR MORE INFO: www.jff.org.za

*Support The Spay Neuter Inoculate Project

GET INVOLVED!

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SNIP is an outreach project driven by Friends of K9 Trust to assist the poorest communities with improved animal welfare. The NPO sterilise and inoculate dogs and cats to help families where there is little or no veterinary care available.

Every donation goes towards SNIP’s vets account. “Our aim is to reduce overpopulation and suffering of rural domesticated pets, and to curb the spread of rabies,” explains Debbie Smith.

“Our volunteers identify domestic animals in need of our help.

KIDS PACKS

ADULT PACKS

A bar of soap, a facecloth, a small pack of tissues, a 24page colouring book, a pack of crayons, an A5 notebook and a ballpoint pen (used for art therapy and forensic evidence gathering), a soft toy or teddy bear, children’s underwear, sanitary pads and a backpack or drawstring bag to place these items in.

A bar of soap, a facecloth, a toothbrush and toothpaste, a small deodorant, body lotion, a pack of sanitary pads, a small pack of tissues, adult underwear, shampoo and conditioner, a note with words of kindness, a new or used handbag (in good condition) to place these items in.

{ GET INVOLVED } These animals are taken to our vets, sterilised, vaccinated, dewormed and given tick/flea meds as well as antiinflammatory drugs. The animals are returned to their owners on the same day along with a courtesy bag of donated goods such as dog food, dog bowl, treats, blankets as well as a handmade reusable shopping bag.”

FOR MORE INFO: friendsofk9trust@gmail.com; W Friends of K9 Trust NPO 221-862

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Prioritise your health Skat

editor's choice Join The Spekboom Challenge The magical plant known as the spekboom is starting a revolution and inspiring locals everywhere to do their part to combat climate change. The Spekboom Challenge is a social media drive, motivating all South Africans to plant at least 10 each in 2020. Here’s why:  It absorbs the highest amount of carbon dioxide compared to any other plant.  It’s highly water-wise, needing up to half the water of other plants to survive.  It can live up to 200 years and has the ability to adapt to its surroundings.  It’s edible – high in Vitamin C.  It grows tiny pink flowers in spring – creating food for bees, butterflies and other insects.

Mariska Terblanche worked in the food industry for 10 years. Growing frustrated with the retail industry, where nutritional offerings are often restricted by price points and the desire to generate mass appeal, she started questioning the products she was supporting. “My pursuit to develop the best nutrition possible is what led me to start my own brand,” says Mariska.

Skat, from skattie meaning treasure in Afrikaans, launched last year and is already selling throughout South Africa in stores and online. “We launch our product in New Zealand in April, which is very exciting,” says Mariska.

“My intention is that each product will bring the gap between nutrition and convenience closer together. As a result, I treasure each person using my product, I treasure their health as much as I do my own and that of my family. Our primary aim is to provide the best nutrition at affordable prices,” says Mariska – adding that Skat supplies a diverse product range with the main focus on gut health. “Around 70% of our immune system stems from the gut, and I do believe if we get that right then we are able to improve most of our modern-day chronic issues.”

FOR MORE INFO: www.skatonline.co.za

Easy to look after, the spekboom needs full sun or semi-shade, water only once a week and well-draining soil. Grow it in your garden or in pots – and share cuttings with your friends. #spekboomchallenge

The Harvest Table

When Catherine Clark was 20, she was diagnosed with Hodgkin’s Lymphoma. “It made me reassess the way I lived my life, and also gave me the opportunity to assess my diet – wanting to rebuild a healthier and stronger version of myself,” says Catherine.

Years of research into what her family should be eating led Catherine to look for products she could easily incorporate into a healthy lifestyle. “I am a busy working mom, so I needed solutions that were both nutritious and quick and easy to use.”

Catherine came across bone broth, but found that making her own was timeconsuming. “I also didn’t favour including meat in my family’s diet, but I knew that we needed good, clean and easy to digest proteins to reach our optimum health. This led me to search for a powdered form– which literally began the journey of The Harvest Table.”

One product grew into two, then three ... and the rest is history. “I blended the beautiful ingredients we found to create nutritionally dense shake powders. And the more I gathered products and created blends, the more ideas I had in terms of what I wanted to add to the range.” From operating in her study at home, there’s now a mini factory in Westmead with nine employees.

Our modern day lives are busy, which has led to our food preparation being about simplicity and speed. “This means that we have lost out on some of the depth of nutrition that our ancestors got from things such as bone broth.” Adding The Harvest Table’s collagen granules into your daily smoothie, tea or coffee, and bone broth powder into your pasta sauce, is all it takes!

FOR MORE INFO: www.harvesttable.co.za

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KEEPING YOU IN THE LOOP

 Decorex Durban

March 19-22, Durban Exhibition Centre: This prestigious showcase of the latest products and trends from top designers, decor professionals and industry experts promises to be hotter, bigger and better than before. The overarching theme for Decorex Africa 2020 is Lifestyle by Design, an embracive approach that allows you to design your life the way you want it to be.

It is about freedom, reclaiming your time and doing things you like. This is essentially illustrated through design and looking to future trends when curating your own personal space.

FOR MORE INFO: www.reedexpoafrica.co.za/decorex

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 Splashy Fen

Back in 1990, two local Underberg farmers decided to host an intimate weekend of music with a couple of friends from the area. Seven short months later, over 1 200 enthusiasts from across South Africa arrived to enjoy a selection of live music set in the natural amphitheatre of the Splashy Fen Trout Farm in Underberg.

Today Splashy Fen is the longestrunning and oldest music festival in South Africa – and has always been so much more than just a series of live performances. It is a safe place for likeminded people to relax, enjoy, embrace, unwind, play and rediscover everything that is good in the world. It’s a celebration of life,

art, music, people, love, nature, laughter, fun and a hub of memory-making.

Get ready for four full days, five unique stage areas, more than 300 local and international acts and 10 000 happy campers all coming together for the long weekend Easter holiday.

FOR MORE INFO: www.splashyfen.co.za

 Kearsney Easter Rugby Festival

Kearsney’s Stott rugby field has been finely manicured, fridges are packed to capacity for hungry players and schoolboy rugby supporters, and the organising committee is predicting a magnificent 13th Standard Bank Kearsney Easter Rugby Festival.

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There’s a top line-up of schools: DHS, Glenwood, Westville Boys’ High and hosts Kearsney from KZN, Selborne College (East London) and Hoërskool Framesby (Port Elizabeth), HTS Drostdy (Boland), Hoërskool Noord-Kaap (Kimberley), Hoërskool Dr EG Jansen (Boksburg) and HTS Middelburg (Mpumalanga).

FOR MORE INFO: www.kearsney.com

 Cold Fact At Rhumbelow

March 27 – April 5, Rhumbelow Theatre, Tina’s Hotel: Who would know that an unknown album from an unknown artist in 1970 would become a huge phenomenon in South Africa?

Rodriguez himself was never aware of his huge success. His music was lost in the US but by a strange coincidence became a symbol of rebellion for the underground white, anti-apartheid sub-culture in SA. This fabulous show features all his well-remembered songs performed

by Barry Thomson and The Reals with musical director Dawn Selby on keyboards and percussion, Mali Sewell on drums and vocals, and Jason Andrew on bass guitar and vocals.

FOR MORE INFO: R160pp (pensioners R140); cash bar, but bring food picnic baskets; bookings essential via Computicket or roland@stansell.co.za

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 Cirque Rock At Barnyard

March 12 – April 19, The Barnyard Theatre Suncoast, Suncoast Casino: Be ready to be electrified by the extravaganza that is Cirque Rock – a visual experience that combines high energy and dramatic dance routines set to music.

Classic rock songs, funky street scenes with dancers on skateboards, ladders and crates – spraying graffiti and getting crazy, mind-blowing signature acts of silk, pole, straps and acrobatics … this rock show is sure to blow your mind.

FOR MORE INFO: To book call 031 940 0500 or visit www.barnyardtheatre.co.za

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take note*

KEEPING YOU IN THE LOOP Discover Your Inner Talents At Muddy Paws A homesteading dream, a passion for igniting creativity and a heart for education led to the realisation of the unique olde world place that is Muddy Paws Farm.

There’s a beautiful little herb nursery, along with a small shop selling homegrown dried and fresh lavender, herbal sachets, tinctures, jams, jellies, vinegars, teas, soaps, pre-loved books, the odd antique or vintage item, and gift items.

A very informal self-service tea garden leads to a creative art studio where Charmaine Holloway teaches children’s art classes, piano lessons and run craft camps and school excursions. She also collaborates with other crafters – accommodating their courses.

Nestled in Crestholme, and also home to Eeyore the donkey, Hansie the goat, two watchful geese and a cacophony of chickens, Muddy Paws Farm can also be hired for small private functions.

FOR MORE INFO: www.muddypawsfarm.co.za

Spirit Of Adventure An outdoor leadership centre, Spirit of Adventure opened in 1994 and was the brainchild of Andy Telfer. In 2005 Rudi Clark took over the reins – using the outdoors as the primary medium through which to develop the potential and leadership skills of those who participate in the carefully crafted programmes.

Based at Shongweni Dam, Spirit of Adventure is ideally located for corporate team builds, kids birthday parties, fun days for the family and schools looking for adventure and excitement on land and in the water.

Best known for the work they do with school groups, the organisation offers young people the opportunity for holistic personal development – which includes leadership skills, communication, creativity and the ability to collaborate.

Facilitated by a team of enthusiastic staff, participants take part in activities such as abseiling, rafting, group dynamics, and obstacle courses. Ultimately, it is all about learning through fun and adventure in a safe and professional environment.

FOR MORE INFO: 082 736 3651; info@spiritofadventure.co.za

*advertorial

O

ften the first thing that business owners do when business becomes tough is reduce or cut their marketing. We have learnt to do the exact opposite! If our business goes through a lean period, we immediately ramp up our marketing because we have turned our marketing from an expense into an investment.

What’s the difference you may ask? Well, an expense is an outflow of money never to be seen again, whereas an investment yields a return.

When you have successfully made the transition from expense to investment, you have effectively created an unlimited marketing budget. If you knew that for every R 5 000 you spent on marketing resulted in signing up a new customer who generated R 15 000 in gross profit, you would want to spend as many R 5 000s as you could – because each marketing investment would bring you a new customer. It takes time to achieve this, and it can only happen when you accurately test and measure your marketing campaigns. Test each of the different campaigns and strategies with different mediums, headlines, call-toactions etc and accurately measure the results of each campaign or strategy. By testing and measuring each campaign, you will be able to then dump or tweak the campaigns or strategies that are not working and keep running with the ones that are working.

We tested a new campaign in our business in January, which cost us R 10 000 to run. We

Business

BANTER

DARRYN LE GRANGE EXPLAINS HOW TO TURN MARKETING FROM AN EXPENSE INTO AN INVESTMENT

yielded R 90 000 worth of new business from this particular campaign. Will we be running this campaign again? Absolutely!

I often get asked by business

COACHING SESSION Email darrynlegrange@ actioncoach.com to book a complimentary coaching session to discuss your marketing challenges.

owners how much money they should spend on marketing and this all depends on how much business they would like to acquire. Once you know your acquisition cost per customer,

you then multiply this by the number of clients you want to acquire and that will give you your ideal marketing spend.

A quick way to calculate your acquisition cost is to take your last 12 months marketing spend and divide by the number of new clients you acquired. I did this exercise for my business, and the result for the 2019 calendar year was an acquisition cost of R 10 000 per customer. If I want to get two new clients per month, then I need to spend R 20 000 per month. Ideally you want to calculate your acquisition cost per marketing strategy and then run with the strategies that give you the lowest acquisition cost. For example,

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ABOVE: ActionCOACH Ignite team Deborah Coskey, Darryn Le Grange, Natasha Swartz and Chenal Brummer. we have one marketing strategy that leads to an acquisition cost of R 3 500 per customer, much lower than our average of R 10 000 per customer, but this particular strategy is very labour intensive and is not possible to run as often as we’d like.

So in summary, these are the key things for you to do: • Implement a Test & Measure system for all your marketing.

• Identify the strategies that are bringing in the leads.

• Tweak or dump the strategies that are not working.

• Ensure that the new business acquired brings in more gross profit than the marketing cost spent.

• Work hard to drive this acquisition cost down as much as you can.

FOR MORE INFO www.actioncoachignite.co.za W ActionCOACHDurban/

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cover story*

From farm to

FORK

OWNER OF RECENTLY OPENED FOUNDER FOODS IN KLOOF, ROXANNE MC LEAN HAS COMBINED HER LOVE FOR HEALTHY EATING AND BUSINESS INTO A VENTURE THAT IS GOOD FOR HER, OUR COMMUNITY AND THE ENVIRONMENT, WRITES KATIA BENEDETTI

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oxanne was born in the Eastern Cape into an extended family of farmers, and is at her happiest when wearing a pair of hiking or farm boots and spending time outdoors. It seems counterintuitive that she should be a chartered management accountant by profession; but it is just this mix of business savvy and her love for healthy food and living that has led her to opening Founder Foods – a store with one of the widest ranges of whole foods in the greater Durban area.

Following a year in Unilever’s finance department, Roxanne moved into the role of

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You’re looking at about 12 to 20 steps from farm to fork on many products ABOVE: The friendly staff at Founder Foods: Michelle Norton, Luyanda Mazibuko, Esihle Mathu and Roxanne Mc Lean.

Food Ingredients Buying Manager at the large consumer goods company. There she worked with farmers, mills, processors and food manufacturers, understanding their businesses and coming to grips with the complexities of our South African food production system.

“I’m very passionate about the fact that our food system is too complicated – you’re looking at about 12 to 20 steps from farm to fork on many products. Not only does this require products to be processed and altered to facilitate an extended shelf life, but in every step increasing resources are consumed, creating challenges for consumers,

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companies and farmers. This complicated system is largely a result of our own consumer behaviour and the types of foods that have become conveniently accessible,” she explains.

South Africa’s food system also means that small producers are cut out. “Because our processors are large, they have to rely on the big commercial farmers for the volume and consistent quality they require,” she says. As a result, smaller producers simply do not have a market; a missed opportunity in a country that so sorely requires employment. “If we go simpler and source more directly, we get a healthier product, and also have more of an opportunity to introduce smaller farmers into the food chain.”

It was against this backdrop of food quality and environmental and economic sustainability that the process of creating Founder Foods was set into motion.

At home, Roxanne and her husband, Cameron, set out on a journey to introduce more whole foods into their diet. Not only did this benefit their health, but they also quite accidently ended up without needing a bin. “It wasn’t intentional.

I was trying to live more naturally and bring less into the home, and through that process we ended up producing near zero waste. It was a two-year journey and when we started, we didn’t realise what the result would be.”

ABOVE: Founder Foods hosts talks and

cooking classes on healthy eating.

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ROXANNE’S FAVE RECIPES FOR DETAILED RECIPES, SEE WWW.FOUNDERFOODS.CO.ZA

Sorghum Butternut Salad Roasted butternut and feta salad with toasted pumpkin seeds, parsley and raisins.

Roxanne adds two cups of sorghum, boiled until tender, mixed with ground coriander, ground cumin and cinnamon.

Then toss salad with a homemade dressing using apple cider vinegar, orange juice, honey and crushed garlic.

Blueberry & Banana Amaranth Porridge Roxanne mixes amaranth, milk, water and cinnamon – bringing it to the boil and letting it simmer to create a thick and creamy porridge. Drizzle with honey and top the porridge with sliced bananas, blueberries, pecans and coconut chips.

When Roxanne started giving talks at school about whole foods and her journey towards a zero-waste lifestyle, she discovered that people struggled to get hold of ingredients like teff, quinoa and arrowroot powder. This then led to the setting up of the store. By leveraging her network of supplier and producer contacts, she is now making whole foods widely accessible to customers in the Upper Highway area.

Her plans for the future? “I would love to see a Founder Foods at the centre of the food culture in every community, to nurture our health, our families, our communities and our environment.

Whole foods are the key to doing that because they affect everything from the economy, right down to the way we behave every day. Whole foods are more than just food; they are the key to transforming the world.”

FOR MORE INFO www.founderfoods.co.za

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health*

Collagen 101

KATRINE ANKER-NILSSEN TAKES A CLOSER LOOK AT THE HYPE AROUND COLLAGEN SUPPLEMENTS

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ollagen has been around in cosmetics for a while, but is a relatively new kid on the block when it comes to supplements. Its benefits certainly sound intriguing, but is it just another health fad? Let’s find out why you should be taking it, and how you can ensure you’re taking the best possible product.

“Collagen is the most abundant protein in our body. It is found in our bones, muscles, skin, and tendons. It’s the glue that holds the body together, and forms a foundation to provide strength and structure,” explains registered dietician Danielle Roberts – the Sharks rugby team’s nutritionist.

Strengthening the skin by improving elasticity and hydration, collagen can keep us looking younger by slowing down the aging process. It may also help improve joint pain and maintain bone mass. “Bones are mostly made of collagen, which give them structure,” explains Danielle. “As we age, we lose bone mass density. Taking collagen can

Collagen is the most abundant protein in our body. It is found in our bones, muscles, skin, and tendons. It’s the glue that holds the body together

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help increase bone density and prevent bone disorders like osteoporosis.”

Collagen may also help gut health issues by strengthening the lining of the gut – making it less permeable and more effective in retaining nutrients from food – and improving gut absorption issues. This, however, needs more scientific research.

“Most of the research done has been on joint and skin health, showing beneficial effects,” says Danielle. “Although larger

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studies are needed, I have many older clients who on taking the right collagen can feel the difference in their skin, hair growth and nails in just one to two months.”

When combined with exercise, collagen may also boost metabolism by increasing lean muscle mass. “Due to the high amino acid content, it makes it an ideal protein for muscle repair and recovery – reducing stiffness,” explains Mariska Terblanche of Skat (see page 5, Take Note). “Apart from preventing the signs of aging by hydrating the skin and reducing wrinkles, it can also promote nail and hair growth,” she adds.

Our ancestors ate animals from head to tail, ensuring there was no waste. This included boiling down the bones and ligaments, or the animal, to make a rich broth that formed the basis of most of their meals. “Collagen is found mostly in the parts of the animal that we discard in modern-day cooking, so we just don’t get enough of it in our diets,” explains Catherine Clark – owner of The Harvest Table (see page 5, Take Note) – adding that collagen is “more than just a supplement, it is a necessity for optimum health.

“Because good collagen supplements – which are additive, filler and preservative free – are actually a food, there are very few, if any, side effects,” says Catherine. However according to Danielle collagen supplements may cause indigestion for some people, or a feeling of fullness – as it is a protein.

You can take collagen in the form of pills, capsules, powder, granules or even liquid.

“In order to receive enough collagen for your body to do the repair work that it needs, you should be taking approximately 16g a day,” says Catherine. “As collagen can be heated without losing its effectiveness, you can easily add it into cooking and hot drinks.” It also works well in smoothies, and according to Mariska you can bake with it without compromising your recipe.

Some people suggest taking collagen in the morning when your stomach is empty,

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while others prefer taking it at night – so the body can “process” it while you sleep. “For me, I take collagen powder in the morning after I train, as it adds 10g of protein to my post workout meal,” says Danielle.

With so many collagen supplements available, make sure you do your research.

A good collagen supplement will be 100% pure, natural and unsweetened. “Colourless and tasteless means there are no other ingredients added,” says Mariska.

Always look for a product that comes from a grass fed (bovine) source or wild caught (marine) source. “This ensures that the animals were raised as nature intended, and not prematurely fattened. Also ensure that the animals were given no routine antibiotics or growth hormones – as you wouldn’t wanted traces of those in your collagen,” says Catherine.

“Collagen needs to be broken down into peptides to be absorbed into the body, so look out for a hydrolysed collagen supplement,” says Danielle – adding that it’s absorbed better with vitamin C. Veganism is the fastest growing sector

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in the food industry today, so researchers are feeling the pressure to come up with a plant-based alternative to collagen supplements.

Protein is made up of building blocks called amino acids, and different types of protein – whether it is egg, pea or bovine – all contain a different mix of amino acids. “Collagen protein has a unique set

becomes available,” says Mariska.

“Aloe vera, bamboo and seaweed may have collagen boosting materials, as well as certain mushrooms which provide the amino acids to make certain proteins,” adds Danielle.

To boost your collagen naturally, drinking bone broth or adding bone broth powder when cooking are great options. “Cooking

Aloe vera, bamboo and seaweed may have collagen boosting materials, as well as certain mushrooms which provide the amino acids to make certain proteins of amino acids found only within the skin and tissue of animals. These amino acid combinations do not naturally occur in plants. We can offer a mix of plant-based proteins to try and give the best possible second alternative to animal-based collagen, but it is not proven to be as effective. This is a hot topic and we should watch this space closely as new research

foods, like stews, with the bones in, also increases collagen,” says Catherine – who believes consumers will see greater longterm benefits by consuming collagen and allowing their bodies to repair from within.

FOR MORE INFO Danielle Roberts: www.danielleroberts.co.za Catherine Clark: www.harvesttable.co.za Mariska Terblanche: www.skatonline.co.za

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decor*

EASTER

Tablescapes WHIMSICAL YET ELEGANT, THESE BEAUTIFUL TABLE DECOR IDEAS MAKE FOR A FUN AND MEMORABLE CELEBRATION

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pictures michigan behn styling brian futter

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he culmination of Easter holiday celebrations is a big Sunday lunch or dinner with family and close friends. Take a look at these inspiring ideas from Vegmo Accessories that will help you fulfil the look and feel of a joyful Easter get-together – complete with beautifully decorated cakes and biscuits from Just Peachy Cakes.

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Lunch Table

A fun family lunch table filled with bunnies, eggs and accessories in pastel colours. For the children, or the child in you, the whimsical feeling exudes the joy of Easter egg hunts, looking out for that elusive Easter bunny and yummy treats. For the grown-ups, cut off the ears of large chocolate bunnies, fill the bunnies with Amarula, decorate with mint leaves and add an earth-friendly paper straw.

BRIAN USED:

•A combination of silk and fresh flowers in pastel containers.

•Pastel coloured crockery and glassware.

•Woven natural underplates.

•Matt copper cutlery.

•Ceramic egg holders.

•Straw bunnies, small and large.

•White eggs wrapped in grey linen napkins (to look like a bunny).

•Ceramic bunny ornaments.

•Real-like potted grasses and orchid plants.

•Hat boxes used as cake stands.

•Easter egg wreath on table and on mantelpiece.

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decor*

Dinner Table

This dinner table oozes stylishness – inspired by a quirky Chanel vibe. Rich marble elegance and sophisticated tableware create a feeling of opulence.

BRIAN USED:

•Black, white, gold and shades of pink.

•Marble-like black and gold vases.

•Tightly bunched Hydrangeas.

•Free-flowing, artistic mixed flowers in tonal pink arrangement.

•Gold pots filled with glitter fern leaves.

•Large gold rabbit.

•Gold underplates and cutlery.

•Black linen serviettes.

•Elegant lady and gentleman rabbits in black, white and gold.

•Gold hat box used as a cake stand.

•Black and gold candlesticks with blush pink dinner candles.

•Side table: Glitter pink bunnies and eggs, harlequin ginger jars, large gold vase filled with pink pom-pom flowers and black pampass grass and gold glitter fern leaves.

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VEGMO ACCESSORIES: 031 574 7500; 20 Anthurium Place, Springfield Park, Durban; info@vegmoaccessories. co.za; www.vegmoaccessories. co.za; W VEGMO Accessories JUST PEACHY CAKES: Tyler Duncan and Michael Joubert 066 272 1999; justpeachysa.cakes@ gmail.com

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61 Old Main Rd, Botha’s Hill 031-777 1586

conservation*

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uke Bailes is the founder and executive chairman of Singita, a conservation and ecotourism brand which protects almost a million acres of land in southern Africa. In the last 26 years, Singita has won numerous, prestigious World’s Best Hotel awards. But Luke’s roots are firmly in the Upper Highway. His father built a magnificent house at Camp Orchards. From his grandfather, James Fawcett Bailes, Luke inherited a great deal of land in different parts of South Africa. Braby’s Highway Directory for 2006-7 labelled a stretch of property along Inanda Road from Green Meadow

identified during these formative years.

In 2020 the focus of Luke’s attention is an organisation known as Singita, which is a XiTsonga (we used to call it Shangaan) word meaning “place of miracles”. Singita exists, according to Luke, to provide a genuine African experience for international visitors.

In the process, however, it helps to preserve wild areas, to develop saleable skills in the local population, and through its marketing promote the long-term sustainability of a concept designed to make an important contribution to rural Africa. Luke speaks of making decisions which take into account “twenty, fifty, even a hundred-year horizons.”

Man with a 100-year

VISION

LUKE BAILES’ LONG-TERM GOAL IS TO PRESERVE AFRICA’S WILDERNESS AREAS FOR FUTURE GENERATIONS, WRITES ROBIN LAMPLOUGH Lane to the edge of Waterfall as “Luke Bailes Farm”. Most importantly, however, was 12 000 acres of bushveld in Sabi Sand. It was here that the first Singita lodge, Singita Ebony, was opened in 1993.

Educated at Kearsney College, Luke went on to take an interest in polo. On Camp Orchards at the edge of Hillcrest, he constructed a field that attracted many local players. He still owns Fig Trees Farm and was involved in the development of Cotswold Downs. A local security firm is said to be part of his local portfolio. Many of his trusted employees today are men whose qualities he

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ABOVE: Luke Bailes – the founder of Singita, a conservation and ecotourism brand which protects almost a million acres of land in southern Africa.

TOP: Camp Orchards residence in Hillcrest.

LEFT: The beauty of Singita.

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The story began in 1925, when Luke’s grandfather bought some 12 000 acres of land on the western edge of the Kruger National Park. Used at first as a hunting concession, the area was later developed into the Sabi Sand Game Reserve. Luke has spoken of a visit there at the age of eight, when, from a tree house, he watched a pride of lions on the veld – an experience that had a profound impact on his later thinking.

Luke came into his inheritance at a time when international demand for the safari experience had led to a proliferation of lodges. Most of these did more harm than good to the environment which was so ruthlessly being exploited. He developed a model for high-value low-impact ecotourism. Singita offers luxury safaris to a small group of guests who are willing and able to pay for the life-changing experience, while minimising the impact on pristine land.

Singita began in Sabi Sand, with the objective of restoring the land to its original condition and opening it up to sustainable ecotourism. Today Luke’s long-term goal is to preserve Africa’s wilderness areas for future generations.

He speaks of seeking to reach his guests on every level: spiritual, emotional and physical. And, in the process, he has created employment, training and career opportunities for a significant number of people living near the lodges in each region. In a recent interview, Luke made reference to the accommodation Singita offers. Apart from the original lodge in Sabi Sand, Singita now has lodges and camps in Tanzania, Zimbabwe and, most recently, in the Volcanoes National Park in Rwanda.

Luke’s insights into the opportunities offered by Africa’s surviving wild places, coupled with his acute perception of rural Africa’s desperate needs, seem to be making a massive contribution to the preservation of several iconic wilderness areas in Africa.

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community*

Uplifting and

EMPOWERING STEPHEN SMITH PAYS THE INSPIRING EMBOCRAFT TRAINING CENTRE TRUST A VISIT

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pictures stephen smith

any of us know the Embocraft Training Centre Trust for its little craft shop, a joint project run with Woza Moya, filled to the brim with colourful and beautiful handmade arts and crafts. Or, driving past, we have spotted the eccentric animal statues in the garden, or the huge elephant mural on the wall. Some of us may

also have noticed the “Training Centre” in the name, or the “courses offered” on signs. And that is the real purpose of Embo: to train and uplift members of the local community and give them a chance at meaningful income generation.

The courses offered are fairly diverse, but all have one thing in common – they’re practical and they can assist the people who complete them to make a living. There are two sewing courses: basic and advanced, a comprehensive welding course, a

RIGHT: Professor Lance

Roberts aiding Lungelo Shange and Richard Kweyama with the table saw as they start to make a cutting board.

LEFT: The craft shop is definitely worth a visit if you’re in the area.

BELOW: Nosipho Zonde is one of Embo’s in-house seamstresses who does sewing for clients.

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woodworking course, craft and fabric painting courses and a computer course.

I’m sure that many of you are thinking exactly the same thing as me right now … I want to do a course! But Embo serves a very singular purpose – upliftment. As such they will only accept people on their courses if they are unemployed and looking for a way to support themselves.

There is a registration cost of R250 per student, but otherwise the courses cost nothing – which is incredible considering the infrastructure needed to run them, and the

materials used every day.

What impressed me most about my time at Embo was that the support doesn’t end when a student has finished their course. If you pop your head into one of the containers on the property, there’s a good chance you might see Simphiwe Sithole at work on one of the industrial sewing machines or overlockers. A former student who completed the beginners and advanced sewing courses in 2013, Simphiwe is now a remarkably skilled tailor who does alterations or makes custom clothing from scratch, and Embo allow him to use

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community* FAR LEFT: The striking elephant mural by well-known artist Giffy.

LEFT: Woodwork students Mhlengi Mamela (left) and Ngqobi Mkhize working on their first project – a box.

BELOW: The beginner’s sewing class in action.

their machines when courses aren’t being run. “I always liked sewing,” says Simphiwe, “and now I can support myself doing it.” He proudly shows me photographs of happy customers modelling their completed garments.

Another thing that strikes me about Embo is that there is no gender stereotyping. Simphiwe successfully completed the sewing courses, and there was another man doing the basic sewing

I always liked sewing,” says Simphiwe, “and now I can support myself doing it course on the day I visited. And in the current welding class there is an almost even male/ female split, which is great. There they learn the different welding techniques necessary to make items, like pot stands or burglar guards, from scratch, and each complete a project at the end of the month-long course.

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Need something made?

The skilled sewers of Embo are available to do your alterations or other projects.

While I was there the finishing touches were being made to a number of lovely cushions for a B&B, while curtains were being made for a lodge.

Give them a call if you need something done.

Retired professor of mechanical engineering, Lance Roberts, is busy with his woodworking students down the passage from the welding classroom. His first lesson is safety, because “fingers and eyes don’t grow back,” he says, after which he teaches his students the different machines and how to use them, including making a few practical projects. As Richard Kweyama says, “It’s not just about learning how to do things, but also what is possible. I didn’t even know some of these machines existed before I came on the course.”

It’s a feel-good place, Embo. It’s a place where initiative is rewarded and where real change happens. So the next time you drive past, pop in and support the shop. Or even better, see if there isn’t a way you can support the training centre itself, so that it can continue to upskill people and change our community one course graduate at a time.

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FOR MORE INFORMATION 031 765 3697; www.embocraft.co.za; embocraft@telkomsa.net; FB embocrafttrainingcentre Simpiwe: 078 161 0106 or 065 995 0955

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advertorial*

Introducing

VITALAB

Fertility Clinic KwaZulu-Natal

The Vitalab team consists of professionals from various disciplines such as Reproductive Medicine Specialists, Specialist Doctors, Embryologists, Andrologists, Nursing Sisters, Sonographers, Pharmacists, Accounting and Admin Staff to name but a few.

This team follows all the treatment protocols and standard operational practices that have been developed and perfected by Vitalab Sandton over the last 35 years.

Dr Kobus Coetsee MBChB (Pret), MMed (O&G), F.C.O.G. (SA), Cert. Reproductive Medicine (SA).

Dr Coetsee specialises in Reproductive Medicine, Minimally Invasive Surgery, and Endocrinology.

Dr Lawrence Gobetz MBChB (Pret), F.C.O.G. (SA) with Reproduction Medicine. Dr Gobetz specialises in the evaluation and treatment of the infertile couple, recurrent pregnancy loss, PCOS, endometriosis, male infertility and the effect of spinal cord injuries on fertility.

E

stablished in 1984, Vitalab Fertility Clinic has pioneered leading fertility treatment to provide a holistic, individualised approach to all fertility issues in South Africa.

In 2019, Vitalab KZN opened their brand-new clinic in uMhlanga. Offering specialist fertility services, a team of medical experts, and state-of-the-art facilities, the uMhlanga Ridge branch aims to make worldclass pregnancy rates and treatments accessible to all prospective parents.

MEET YOUR TEAM Look no further than the passionate and highly-trained medical experts at Vitalab KZN, paired with the exceptional facilities and unrivalled pregnancy rates for your fertility treatment.

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Dr Chris Venter MBChB, MMed (O&G), F.C.O.G. (SA) with Reproductive Medicine. Dr Venter specialises in all aspects of infertility care with his clinical interest being recurrent implantation failure and a personal interest in promoting awareness in oncofertility.

Dr Yossi Unterslak MBChB (Pret), F.C.O.G. (SA), MMed (O&G). Dr Unterslak has a passion for reproductive medicine and endocrinology with a special interest in ovarian stimulation and the prevention of recurrent pregnancy loss.

Dr Anthony Picton BSc (Wits), MBChB (Wits), MMed (O&G) (UFS). Dr Picton has a keen interest in gynaecological endoscopic surgery, the optimisation of ovarian response to stimulation, and in the improvement of successful pregnancy outcomes.

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YOU ARE OUR WHY

THIS IS OUR HOW Vitalab understands that infertility is one of life’s most difficult challenges medically, emotionally and financially.

Therefore, our team has the experience, support and trained staff to help you through your fertility journey.

We begin with a structured and co-ordinated series of investigations to understand what the cause of infertility is for your specific case.

Once that is established, we work closely with you to develop an individualised, holistic treatment plan in order to achieve your family dream in the shortest time frame possible.

Vitalab offers a wide range of treatments including but not only In Vitro Fertilisation (IVF), lntracytoplasmic Sperm Injection (ICSI), Intrauterine Insemination (IUI), Fertility Preservation services, in-house frozen Egg Bank called VEDA, in-house frozen Sperm Bank called VCSA, Egg/Sperm/Embryo Donation Programmes, Surrogacy, Reproductive Surgery, Genetic Testing of Embryos, Oncofertility and more.

FOR MORE INFO Torsvale Office Park, uMhlanga Ridge, KwaZulu-Natal; kznreception@vitalabkzn.com; 031 880 1700

Our sole duty is to receive you as a patient, and send you home a parent. Vitalab’s top-quality facilities in uMhlanga offers patients individualised personal care for all their fertility needs. From your first visit at the new clinic you will experience the Vitalab difference, which is the passionate and individualistic approach our entire medical team offers, which cannot be matched by individual practitioners. This is why our medical doctors have a combined total of over 200 years of specialist knowledge and experience within reproductive medicine, thus making them the perfect choice to meet your specific reproductive needs. Our team’s exceptional medical knowledge will assist you on every step of your fertility journey, paving the way to your ultimate goal of growing your family.

ARRIVE AS A PATIENT LEAVE AS A PARENT Are you struggling to conceive?

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Do you have questions about infertility, pregnancy loss, or your reproductive potential?

Visit Vitalab KZN to experience the difference for yourself, and place your fertility dreams in our capable, caring hands.

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community*

To market, to

MARKET…

SHOPPING AT A MARKET FEELS MORE LIKE A HOLIDAY … CAREFREE, WITH FEWER RULES AND WARM, FUN INTERACTION WITH THE VENDORS. AND THE FOOD? WELL, WE HAVE TO EAT, AND THESE MARKETS OFFER UP SOMETHING SPECIAL, MADE WITH LOVE AND PASSION. TASTE WHAT WE TASTED, WRITES ANNE SCHAUFFER

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t’s one thing going retail at a market, another thing entirely feasting on something decadent or even healthy, on site or to take home. The wonderful thing is that market vendors produce wares they’ve made themselves, so they source the ingredients, know how and where the food was prepared, and whether you’re vegetarian or vegan, like sweet or savoury, there’s always someone to walk and talk you through your choice.

North, south, east and west of Durban, we popped into a few markets and put a mouthful of their foodstuffs to the taste. Yum.

THE IHEART MARKET'S new venue at the Haystore, Albert Terrace/Camperdown Road, at the Point, takes place on the first Saturday of the month.  Any reason not to have an ice-cream before breakfast? None I could think of. Edward Papaphotis of Momenti Gelato learnt the old-school, traditional Italian way of making handcrafted Gelato and Sorbetto in Bologna, Italy. Only the best natural ingredients, free of preservatives and artificial anything, less sugar and fat, and new flavours added weekly – like Turkish Delight, Pistachio Brittle and Candied Orange, Don Juan (caramelised almond), and Olive Oil and Sea Salt. All sorbets are vegan, with no animal by-products, and seasonal fresh fruits sourced locally. They also conjure up a Dark Belgian Chocolate sorbet. Sublime.  Durbanite Aaliya Randeree lives in Dubai but owns her own business here, Butterworks. She bakes from

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her Durban kitchen – with support from mum, sisters and aunts – and all breads and pastries are sourdough based and made with wholesome ingredients. The tough toss-up was between the almond croissant and a Mini Beetroot and Potato pizza, so I chose both …  Melissa Wijnberg is Loophole Flatbread. She makes all toppings and bread at home, grows her own herbs for the sauces, and the olive oil originates from her parents-in-law’s olive trees in Prince Albert. Choose between a base of babaganoosh topped with fresh baby rocket, grilled lemon and herb chicken, finished

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off with a fresh herb and yoghurt dressing, or a base of Neapolitana sauce topped with fresh baby rocket and smoked beef, finished off with Parmesan cheese shavings and balsamic reduction. For vegetarians, she usually replaces the meat with a Mediterranean mix of chickpeas and something delectable like roasted peppers, artichokes, olives, roasted seasonal veg. They are winners!

THE WONDER MARKET runs the last Sunday of the month, from 9am to 2pm, at Century Boulevard, Chris Saunders Park.  Rum Dotan-Love is Chef Rum, and his main focus is Arabic-Israeli falafel. Different from the standard falafel, they’re extremely rich in herbs, so the inside is very green, moist and oh-so-tasty. He also makes roti wraps, and some delectable salads. His food is all vegan, all preservative and gluten free.  Nikkisha Pillay started Spaghetti & Ciao as a hobby: “I love to cook, and pasta is one of my favourite dishes to eat and make.” Her Fettucine Alfredo is probably the favourite on her menu, as this home-made pasta is spun around in a Parmesan wheel.  Café Turka’s Murat Oncel emigrated from Turkey three years ago, where he owned a restaurant in Marmaris, southern Turkey. His speciality is lamb doner kebab, a type of Turkish kebab, made of meat (lamb, chicken or beef) marinated, seasoned and slow cooked on the rotisserie, then sliced and served with fresh salad, dips (hummus and Turkish garlic sauce) in a pita or wrap. They currently do lamb and chicken doner kebabs as well as falafel wraps.

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Whether you’re vegetarian or vegan, like sweet or savoury, there’s always someone to walk and talk you through your choice

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community*

THE VEGAN MARKET takes place every second month on the second Saturday of the month, same venue as Golden Hours.  Seth Phillips from The Vegan Kitchen bakes and makes milk tarts, brownies, cupcakes, carrot cake, and peanut butter fudge. No matter how much fudge is made for however many markets … he returns home empty-handed.  Sisters Sheena Ramkissoon and Anika Ramkalawan own Buttercup Vegetarian & Vegan Cafe, and they make – wait for it – a delectable, even revolutionary KFV. A vegan equivalent of KFC … and veganites can’t get enough of them.

THE GOLDEN HOURS FAMILY MARKET runs every Sunday 10am to 3pm, on the corner of Uitsig Road and Radar Drive, Durban North.

Hannelie Taylor and her grandson run the Vetkoek Shack. If you’re not there early, her freshly cooked vetkoek, served with curry or savoury mince, cheese, syrup, jam, cheese and jam … are gone.  Fadeela and Zaid Fridie are Taste of the Cape, making traditional Cape Malay koeksusters (mix of sweet and spicy, with aniseed, ginger powder, cinnamon), Bolas (a round cake made from cardamom, deep fried, rolled in syrup and sprinkled with coconut), and Gatsbys (a gigantic roll, filled with lamb/chicken/fried polony, with loads of spicy chips, sauce and salad).

THE LITCHI ORCHARD MAKERS' MARKET happens the second Saturday of each month, at Seaforth Avenue, Salt Rock.

One of the great hits is rabbit food. Misumuzi Manzini farms rabbits, and is the director of Mangiamo. He serves up an increasingly popular flame-grilled rabbit on flatbread. Low in fat with the highest content of protein and zinc of all meats, rabbits are also free of hormones and steroids. Try it – you’ll be a convert.

Market vendors produce wares they’ve made themselves, so they source the ingredients, and know how and where the food was prepared 32

THE SHONGWENI FARMERS AND CRAFT MARKET, every Saturday, 6.30am to 11.30am, at Lot 457, Shongweni.  Fournaki, food made the Greek way, and served up by Maria Moutzouris. The menu is extensive, but her fourth generation recipe for pita bread, cooked right there with lamb, gammon or chicken, with fresh salad and tzatziki, will drive you crazy.

And to tip you over the edge, her moist carrot cake with more pecans than you can handle, or delicious baklava is the perfect sweet treat. Irresistible.  S Eisbein is Sandi Robberts, who serves up a range of precooked pork goodies, from spare ribs, eisbein and pork crackling to uncooked heavenly flavoured sausages to take home – Country Herb and Feta, Sweet Chilli and Cheese, Honey Mustard, Chipotle and Feta, Cheese, and plain. Banters eat ’em on a stick.

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*food

Schnitzel BAKE SIMPLE TO MAKE, TASTY AND FILLING, HERE’S A FAMILY FAVOURITE FOR WHEN THE NIGHTS GET COOLER Schnitzel BAKE

Ingredients: • 2 packs of Riversmead chicken schnitzels • 300mℓ white sauce • handful of baby spinach • 2 potatoes • 2 sweet potatoes (optional: replace sweet potatoes with butternut or an additional 2 potatoes) • 1 tablespoon butter • milk • Cheddar cheese, as much as you desire

Method: Preheat oven to 180°C. Line bottom of a greased, ovenproof dish with chicken. Cover with white sauce. Chop a handful of baby spinach and sprinkle over sauce (optional: add frozen peas or corn). Cover with mashed potato (to make mashed potato, boil potatoes and sweet potatoes until soft, add butter and some milk, then mash). Sprinkle cheese on top. Place in oven for 20 minutes until golden brown and cooked through. Feeds 4 to 6 people.

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Healthy chicken. Delicious choices.

We only sell chicken that we feel comfortable feeding our own children.

Paul Apostolides, Riversmead Farm For 75 years, that’s been the heart of Riversmead Farm. Plan well, farm sustainably and mill our own feed so that we can raise happy, healthy chickens with plenty of fresh air and sunlight.

The price point is important too – we want

GRAIN FED No added hormones

any South African who is buying chicken to No animal byproducts in their feed

be able to choose Riversmead.

Delicious, healthy chicken at a fair price.

Meal time Family time

Meal inspiration on IG @Riversmeadfarm and FB @Riversmead Look for the full Riversmead range in store.

rock the kitchen*

Surfing the local food

SCENE

ANT ELLIS, A ROCK ‘N ROLL FOODIE BORN AND RAISED ON THE EAST COAST, IS PASSIONATE ABOUT EATING LOCAL, SUPPORTING THE LITTLE GUYS AND SAVOURING EVERY LAST BITE

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resource usage programmes (check out wwfsassi.co.za to learn about our responsibilities as consumers) before we tuck in. Of course, we have every right to ask our food providers about their awareness of (and contributions to) ensuring we’ll always have plenty of seafood to enjoy in the future.

A key philosophy of mine as both a late-starting student of the culinary arts and as a bona fide food geek, is that independent restaurants – as well as their suppliers – should be the places we seek out to eat, drink, and party. We

n coastal locales the world over, there exists a simple and inimitable truth – sunshine and seafood are a match made in foodie heaven. Just the thought of a fresh, salty ocean breeze, sand between my toes and a weekend’s worth of downtime evokes something energetic in me – and of course, it’s directly connected to my appetite.

In every culinary language from Spanish to South-east Asian, Mexican to French and beyond, chefs, cooks and even food truck rock stars agree that seafood – when treated with respect and creativity – is the “most valuable player” on their seasonal menus. From bright, zesty ceviches to savoury fish curries, steaming mussel pots or endless other seaside favourites, a key principle behind preparing most of Neptune’s bounty is to keep it light and fresh.

Of course, it’s essential that we know the origin of our fish and shellfish, and that we’re supporting sustainable

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should know our local servers, bartenders, chefs and managers by name, and they should know us. National restaurant and take-out franchises serve a purpose, but central kitchens delivering mass-produced tartare sauce by the barrel to a distribution centre should be the exception, rather than the rule. Let’s face it, we owe it to the indie heroes who feed us every day without the benefit of buying networks, marketing budgets or HR departments.

Brothers Daryl and Brett Bartho of Bartho’s Fish Co in Durban North, know a thing or

ABOVE: Ant Ellis – a rock ‘n roll foodie.

two about life as a specialist independent food supplier. Says Daryl, “It’s all about passion that we want our customers to taste in the quality of the ingredients.

We believe that what we do – and the way we do it – plays a valuable part in the local food industry.”

BEHIND THE MENU I met with my good buddy and renowned local chef Brendon Newport to talk about his life in independent kitchens, and what inspires him to keep rocking.

“I’ve always gravitated to kitchens from which I can tell a meaningful local story. I drive the restaurant from the kitchen, so I need to be free to be able to react to trends, seasonality and even the day’s weather.”

Brendon’s menu at Surf Riders Cafe delivers something

ABOVE: Brendon Newport and Ant Ellis outside Surf Riders Cafe.

for everyone – staples include top-notch breakfasts, burgers and pizzas, elevated by a shifting seasonal menu of street food-inspired fusion dishes including Taiwanese bao buns, Hawaiian poke bowls and Mexican seafood salads.

We cooked up badass fish

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tacos in Brendon’s kitchen – pure Durban summer in every mouthful.

Use your choice of deboned white fish fillets, cut into goujons, battered and fried.

Serve in hand-size flour tortillas warmed through, with a quick pickle, a generous drizzle of lime and chilli mayonnaise, a classic pico de gallo salsa, and customise with garnishes of fresh coriander, avocado, sour cream and jalapeños. Ice-cold beers with a tangy citrus wedgestuffed neck are mandatory.

Fish: Dredge fish in a simple batter of flour seasoned with salt, pepper and cumin, and a dash of baking powder. Mix until smooth with beer or soda water. Coat the fish, shake off the excess and shallow fry until golden and cooked through.

Lime and chilli mayonnaise: To half a cup of your go-to mayonnaise, add juice of a half a lime and Tabasco to taste.

Mix well.

Pickle: Mix together one cup each of shredded cabbage and carrot, add half of that of thinly sliced red onion. Soak in 75ml red wine vinegar, add some peppercorns, a few cumin seeds, and half a teaspoon of sugar and mix.

Pico de gallo: Mix together a cup of tomatoes, half a cup of white onion (all finely diced) and plenty of chopped coriander. Add salt and a squeeze of lime juice.

Fill and top your tacos the way you like, and smash ’em.

Until next time, eat well, tip well and support local. Crank it up!

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FOR MORE INFO Rock on! Talk to me at ant@rockthekitchen.co.za

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trending*

Classic

BLUE

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KEEPING UP WITH COLOUR TRENDS IN 2020, HERE ARE A FEW WAYS TO INCORPORATE CLASSIC BLUE INTO YOUR HOME AND LIFE

lue has long been acknowledged as the most universally favoured colour, with its varying shades and psychologically linked to creativity, trust, relaxation and serenity.

“We are living in a time that requires trust and faith,” says Leatrice Eiseman, executive director of Pantone. “It is this kind of constancy and confidence that is expressed by Pantone 19-4052 Classic Blue, a solid and dependable blue hue we can always rely on.”

According to Pantone, the colour choice is a reaction to the fast-moving world around us. “As technology continues to race ahead of the human ability to process it all, it is easy to understand why we gravitate to colours that are honest and offer the promise of protection.”

Classic Blue is “genderless in outlook and seasonless in endurance” and is “emblematic of heritage but at the same time highly contemporary”.

Pantone points to the versatility of the shade, “Classic Blue takes on distinct appearances through application to different

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materials, finishes and textures from shimmering metallics, lustrous sheens and high-tech materials.”

Inspired by the ocean, blue will take centre stage in 2020.

However, browns inspired by dried seaweed and driftwood, sand-like whites and cool green hues will also be seen.

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Moccamaster One Cup Love automatic coffee brewers, but only want a single cup? The Moccamaster One Cup brewer is a hands-off automatic brewer with an excellent reputation. Crafted in the Netherlands, it adds class and function to any kitchen counter. It comes with two porcelain mugs and 80 filters, R2 879. www.dailybrew.co.za

Samesyn Samesyn – meaning togetherness in Afrikaans – is a range of tablecloths, table runners, serviettes and tea towels, all original art, inspired by food and printed on linen.

Each design is unique and tells its own story.

Mungo Design This unique towel is inspired by the African landscape and heritage. With its intricate patterns, bold and warm colours, the Itawuli in Blue Moon is a definite keepsake, R270-R705.

www.samesyn.co.za

www.mungo.co.za

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Le Crueset Since 1925, Le Creuset have produced French designed casseroles, pots, frying pans, skillets and kettles the best way possible – by hand. Their Cobalt Blue is simultaneously deep and bright, a timeless true blue which is calming yet vibrant. www.lecreuset.co.za

Carole Paxton Linen Traditional Japanese Shibori linen, hand-dyed and hand-made in Durban

by Carole. Each piece is individual and unique, depending on the resist used.

Carole custom-makes cushion covers, table runners and serviettes. Prices vary.

Carole Paxton: 083 238 4964; carolepaxton2016@gmail.com

Spaza Madiba Dish And Bowl Cover Say goodbye to tinfoil and plastic wrap. Eco-friendly entertainers will love this large, flexible and reusable cotton dish cover designed to fit a range of shapes and sizes. Great for keeping food fresh, storing left-overs, or transporting a dish to a dinner party or picnic, R179.

Ardmore Design Leopard Lily tablecloth in Frost, R2 600. Also look out for Galloping Zebra gift cards, Feather and Bush Bandits napkins in Frost, and the River Chase Royal Velvet cushion cover. www.ardmore-design.com

www.faithful-to-nature.co.za

Carrol Boyes Indigo Girls Inspired by a trip to Morocco, Carrol Boyes designed a range of bone china ceramics – including platters, plates, bowls, mugs and even cheeseboards – illustrating four different designs of Indigo girls. Prices vary. www.carrolboyes.com

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Radisson Blue Cape Town Situated on the waters edge, the Radisson Blue Hotel in Cape Town epitomizes the essence of Classic Blue. Take a stroll through the picturesque hotel and experience the tranquil feel of the ocean expressed through colour.

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Trendy

BUSINESS

AS THE BUSINESS DIRECTOR FOR H&G EXPO, ONE OF SOUTH AFRICA’S LARGEST EXHIBITION COMPANIES, GLENASHLEY’S CAIREY BAXTER-BRUCE IS PLUGGED INTO THE LATEST HOUSE AND GARDEN TRENDS, WRITES CANDICE BOTHA

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airey Baxter-Bruce’s job as business director for H&G Expos involves developing new ventures and overall growth for the company, which manages many events countrywide each year, as well as heading up the East Coast Radio House & Garden Show and Beauty Revolution, a festival celebrating inclusivity and Africa’s diversity within the beauty industry. “I love the fact that I am able to get involved in all aspects of the business and get to re-invent, innovate and

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grow exhibitions year on year,” she says.

Cairey (left) and her team keep tabs on trends to ensure the shows they plan wow visitors and keep them coming back for fresh ideas and inspiration. “For the East Coast Radio House & Garden Show, we consider core elements of modern life – personal, social, environmental, economic and also those unique to the region – as guiding principles to shape what we include in the show,” she says, adding that the influence of a growing preference for experiences

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KEY TRENDS FOR 2020 ACCORDING TO SOME DURBAN DESIGNERS, HERE ARE DECOR TRENDS TO LOOK OUT FOR. ■ Mix and match patterns and textures to create an eclectic, layered space. Think patterned fabrics and wallpapers in bold colours and touch-me textures like velvet, leather and silk.

– Sam Oakley of Sam O Interiors ■ Natural textures are still making a big statement. A sisal, jute or seagrass rug is a simple, effective way to bring this trend into any space.

Available in round, square, patterned or plain, they are versatile and work in classic or contemporary schemes.

– Kita Veale of Homestead Decor ■ I’m excited about the new Pantone Colour of the Year for 2020, Classic Blue. Instilling calm, confidence and connection, this enduring blue hue highlights our desire for a dependable and stable foundation on which to build. Textile art is also a growing trend – it’s a soft and cosy element that makes an interior feel welcoming.

Macrame wall hangings and heavily detailed, stitched and embroidered scatters really can elevate your interiors and add wonderful texture.

– Amy Mitchell of Studio Mitchell

over things has prompted the team to plan customised features which include interactive demonstrations, shopping and food experiences, and local design installations.

“Self-expression on digital platforms is leading the way and breaking the moulds of traditional trends which have always been set by large corporates and retail brands. This is creating a refreshing uniqueness in interior and lifestyle perspectives at the moment,” Cairey says. “It’s important to remember that while being ‘on-

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trend’ can bring a lot of gratification, individual style is at the heart of making a home for years to come. Personal style, online influence and best practices like sustainability will soon be widely followed over trends,” she explains.

This is a philosophy Cairey lives by, and the home she shares with her husband, son and daughter strikes a balance between style and practicality. “Being a parent does not mean you have to give up on decor, and wanting a beautiful home does not mean you can’t have

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decor*

children! Parenting doesn’t leave too much time for styling, though, so I’ve tried to combine key classic pieces with accessories adding style. This means I can easily change the look without a complete redesign or spending too much.”

For this year, Cairey says the influence of nature is everywhere. “Lifestyle trends are still very much about aligning the home with nature, not in the Afrofutura and Botanical styles we’ve seen in recent years, but rather through the use of

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Neutrals and greys are also trending which add sophistication when paired with Classic Blue, Pantone’s Colour of the Year

This year we’ll see organic shapes and forms, bold colours and a combination of colours such as red or navy with mustard and mauve. This influence is derived from the abstract and expressionist art influence coming through in design, with bold geometric shapes and organic art forms arranged in an asymmetrical manner with the use of vibrant colours.

– Rene Forbay of Rene Forbay Designs

recycled decor and eco-friendly materials. Natural pigments, neutrals and greys are also trending which add sophistication when paired with Classic Blue, Pantone’s Colour of the Year. It’s a look that reflects the colours of the sandy shore, the sea and the harbour – all ideal for Durban.”

Blurring the boundaries between inside and out is also a key trend, and Cairey notes that plants which can be used in cooking and as garnishes for drinks are popular. “Local gardening is also moving

■ I’ll be incorporating organic textures into my designs, while keeping spaces functional with a luxurious touch. The introduction of natural elements and textures creates serenity in a space.

– Kirsty Badenhorst of Kirsty Badenhorst Interiors

towards being eco-friendly – reducing your carbon footprint through composting, repurposing old fittings, upkeep of indigenous pollinators and pest controllers, and dual-purpose planting are just a few of the on-trend options.”

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FOR MORE INFO East Coast Radio House & Garden Show: housegardenshow.co.za Studio Mitchell: studiomitchell.co.za Sam O Interiors: instagram.com/samointeriors Kirsty Badenhorst Interiors: kbinteriors.co.za Rene Forbay Designs: reneforbay@gmail.com Homestead Decor: homestead-decor.co.za

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decor*

Bedroom

BLISS

AFTER A BUSY DAY, THERE’S NOTHING BETTER THAN UNWINDING IN A TRANQUIL HAVEN OF A BEAUTIFULLY DESIGNED BEDROOM. WE ROUNDED UP SOME TIPS FOR SPRUCING UP YOUR SANCTUARY FROM LOCAL INTERIOR DESIGNERS AND DECORATORS story candice botha pictures sally chance

CREATE ZONES Interior designer Amy Mitchell of Studio Mitchell has created a series of zones in this bedroom to allow the owners spaces for sleeping, reading and dressing. “Clearly defining zones for different activities gives the room structure and makes sure it’s a practical space that functions well,” she says.

Adding a rug beneath the bed, and a standing lamp over a daybed ensure that these feel like separate areas within the large space.

LET THERE BE LIGHT In a small bedroom, a pair of pendant lights can be a more practical option than bedside table lights. In this compact space, Tarryn Hendra of calla&taia opted for lights suspended from the ceiling.

“This saves on valuable space without compromising on essential lighting,” she notes.

Choosing floating drawers as bedside tables is an additional space-saving trick. Remember that in a bedroom you need to be able to switch a bedside light on and off from the bed, so careful placing of light switches is essential.

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Keeping all the elements similarly toned ensures this room has a luxe feel without being over the top

HEADBOARD HEAVEN Extending this velvet-upholstered headboard the width of the bed and side tables creates an opulent look that’s polished and put together.

Interior designer Taryn Flanagan of Taryn Flanagan Interiors suggests using textures to create a layered look in a bedroom that makes it feel inviting. “Here leather details, knits, velvets and metallic accents all sit comfortably together,” she says.

GLAM IT UP Nothing makes you feel more pampered than a glamorous bedroom – and this one ticks all the boxes with a metallic wallpaper, velvet headboard and faux fur throw. “Keeping all the elements similarly toned ensures this room has a luxe feel without being over the top,” explains Amy. “Layering textures also adds to the luxurious feel.”

The bedside tables feature three drawers for extra storage – a functional element that ensures this room is as practical as it is pretty.

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REFLECTED GLORY To make this bedroom seem much larger, Vanessa Taylor of Taylor’d Interiors placed two oversized mirrors behind the side tables to visually expand the space. “We also chose furniture pieces that are not heavy,” she notes. “The thin metal spindle legs on the table and side tables and the almost transparent feel of the Malawi chairs makes the room feel light and airy.” The raw wood finishes and texture of the jute rug along with pops of colour in the neutral palette create a layered feel that is interesting and inviting.

ROMANTIC TOUCH A four-poster bed makes a statement in any room, harking back to historic homes. The Natal colonial feel is enhanced with the overblown botanical wallpaper while the turtle shell lamps emphasise the exotic feel interior designer Taryn Flanagan has created here.

A pair of comfortable chairs and a side table is all you need for a welcoming space to unwind

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TAKE A SEAT A bedroom should be a sanctuary and a space to escape to at any time of the day. “A pair of comfortable chairs and a side table is all you need for a welcoming space to unwind with a cup of tea or a good book,” says Maria Cochrane of Con Amore who designed this space. “Adding a TV is a bonus, especially in a guest room.”

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FOR MORE INFO

TARYN FLANAGAN INTERIORS: tarynflanaganinteriors.co.za STUDIO MITCHELL: studiomitchell.co.za TAYLOR’D INTERIORS: taylordinteriors.co.za CALLA&TAIA: hello@callaandtaia.com MARIA COCHRANE: 2ma@2mco.co.za

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fashion*

D

aniele is of Italian descent, and has always had an eye for fashion. “I was born in South Africa but raised Italian to make sure I never forgot that I was Italian,” he laughs. “Growing up in an Italian home was beautiful, lots of food and family time.

I think this played a big role in me getting into the fashion industry.” Daniele’s father was always well groomed and well dressed. “He played a huge role in me wanting to have good clothes, shoes and look good.

My uncle Franco was a shoe designer, so he was also a huge inspiration.”

Since he was a schoolboy, Daniele had a passion for drawing shoes and clothes.

“When the teacher asked the class to each chose something and draw it, I always used to take my shoe off and draw that.”

Studying shoe design in Milano in Italy for four years, Daniele received his diploma from the Arsutoria School – a well-known international fashion design school for shoes and bags.

“From the time I came back from Italy and thought I was a qualified shoe designer, I realised that this was only the beginning,” says Daniele.

“Working as a designer I travelled to many parts of the world, inspirational trips prior to building my collections.

On these travels I met many

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Ciao BELLA

KATRINE ANKER-NILSSEN DISCOVERS THE STORY BEHIND DANIELE DI MAURO’S BEAUTIFUL ITALIAN LEATHER FOOTWEAR

ABOVE: Capri, R699.

LEFT: Pazza, R399. other talented designers and gained so much experience in what I loved to do.”

As a result of these travels, Daniele realised he wanted to build and make an Italian shoe brand in South Africa.

“When I was studying in Italy, my design teacher Senior Bacchi took me under his wing and gave me a lot of time and care. He told me that I had the potential be a top shoe designer, and gave me so many ideas

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and lessons in how to make your brand well known in the market,” says Daniele. “He told me to make shoes and start by giving them away – as this would be easier than trying to sell a brand that no one knew.”

So Daniele gave shoes away to friends and family members, and soon he was able to get them to a few well-known African actresses. This helped the brand to gain momentum.

He told me to make shoes and start by giving them away – as this would be easier than trying to sell a brand that no one knew It all started in 2010. “After two years I put the DDM brand on the shelf, working in other areas of the shoe industry for a while. But last year I picked it up again, it felt right to now propel DDM forward,” explains Daniele. His mini-factory is now located in his Hillcrest home.

The DDM team is without doubt what makes the DDM brand what it is. “I met the first member of my team, Lwazi Ngidi, when he had

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LEFT: Legato (left) and Dentro (right), both R999.

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fashion*

LEFT: Daniele Di Mauro with shoe technician Andile Sefoloko.

BELOW: For the love of shoes.

just come out of school. He was a shy boy with very little confidence, but all the talent in the world,” says Daniele. “Andile Sefloko, the second member of my team, was my gardener at first. I saw a lot of potential in him, and started teaching him and Lwazi the art of shoe making.” Today they are both partners of the DDM brand.

“Both Lwazi and Andile have been working with me for some 10 years now, and we all are driven and have such a great desire to make DDM succeed,” says Daniele. “We all play key roles and have such a great understanding between each other that it’s second nature when building collections.

“My favourite element of what I do is that every day is completely new and different, and because I love what I do, it’s as if I don’t work but play.”

Daniele’s wife Tracey is also in the fashion industry. “We

BELOW LEFT: Shoe designer Lwazi Ngidi.

are forever bouncing style and ideas off each other,” says Daniele – adding that they have three children; 23-yearold Daley, 21-year-old Alaysia and 14-year-old Stefano. “My son-in-law Brandon takes care of all our consignment stores and the website, while Alaysia does our social media.”

DDM shoes are full leather

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We want to go international with DDM, and will one day have our brand in European stores too

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products, handcrafted with love and care – with a European look and quality. “We have huge expectations and desires to create a well-known brand and specific style for South Africans who appreciate great style and a good quality product,” says Daniele. “We want to go international with DDM, and will one day have our brand in

ABOVE: Bobo (left) and Piscina (right), both R699.

LEFT: Tommia, R699.

European stores too.”

Daniele is excited about opening a shoe studio in Hillcrest, at the Wild Fig Tree Centre on Builder’s Way, in April.

“We will be offering customers what normal shoe stores don’t.

A place where you can find all the styles you want, but if not in the colour you want – you can select your own colour from our swatch card and we will have it made and ready for you in two days.” They will also offer custom-made shoes for those who have an absolute shoe fetish – taking them through a journey and the art of shoe making. “After this store has been opened and is a success, we hope to open another one in the uMhlanga area,” adds Daniele.

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FOR MORE INFO DDM is available at: Poko Designs, La Lucia Mall; The Gallery, Musgrave Mall; Unison, Flanders Mall; the Wild Fig Tree stores at Hillcrest Corner; and Watercrest Mall.

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advertorial*

T

here seem to be two constants in this constantly changing world: change and people. The world on the outside is changing faster and faster every day, but what’s inside each of us is largely unchanging. People will always be motivated by needs such as love, connection, belonging, purpose and selfactualisation. This drives a lot of what we do, even if how we do that looks different.

Emotional intelligence is one of the greatest gifts to give our children.

and anxious of your parenting journey. You want your children to reach their potential and live a good life. There seems to be a lot of obstacles in their path these days, which is worrying. As the adults in the room we need to manage these thoughts and feelings, because they can start to negatively affect our behaviour.

My worry is that the “helicopter parent” has been replaced with a “steamroller parent”, who is acting out these anxious thoughts and feelings by taking it upon themselves to clear their children’s path of any obstacles or challenges as a

Find BALANCE

PAUL BUSHELL TALKS ABOUT THE DAUNTING TASK OF RAISING CHILDREN

There is no such thing as perfect parenting. Raising children is a wonderfully tough job, where there will be highs and lows, and where “mistakes” can be great opportunities for growth and learning. My sense though, is that because of the pressure of this constantly changing world and all the fear it seems to invoke, many parents feel a great urgency to perform and find perfection. This anxiety is being transferred to our children, which is no doubt one of the contributors to the increase in childhood anxiety.

Of course you sometimes, or maybe often, feel overwhelmed

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ABOVE: Highbury headmaster Roland Lacock (right) invited Paul Bushell, psychologist and author of the book #raisingkids To Thrive in Constantly Changing World, to talk to parents at Highbury’s welcome evening – kicking off the 2020 school year.

way of getting to “success” as quickly and smoothly as possible. The trouble with “strapping our children to our back” and “steaming forward” – as safe as that often sounds and feels – is that we are raising young people who are far less prepared for a constantly changing world. In fact, we are raising entitled and anxious young adults. Three things really worry me about this type of parenting. If your child is strapped to your back forging ahead on a path you have chosen, you can’t get to know and see who they really are. Every child has, and should have, different

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strengths, weaknesses, interests and dreams. By not knowing and accepting this, perfection on everything will easily stay the end goal.

Sometimes 6/10 in a subject that’s not their strength is something worth celebrating!

We should always have high expectations for our children, but we should balance this with knowing who they are. We’re not allowing them to learn valuable lessons about themselves and the world. Growing a trusting relationship with ourselves is such an important part of good emotional intelligence.

We foster this and learn other

JOY!

good emotional intelligence skills through everyday experiences. We need to let our children experience some of these everyday moments – even when they’re hard, exhausting, frustrating, or when there’s a price to pay.

It’s OK for them to face the consequence of forgetting a tennis racket or not finishing a project on time. Learning to make a plan and work through consequences will foster skills like resilience, grit, adaptability, conflict resolution and good communication. These will be the kind of skills that will be most valuable in a constantly changing world. You are the greatest gift you can give your child. Your love and consistency is valuable to them. Chances are, if they’re “strapped to your back”, they’re not going to get to

know you. Although we want our children to participate in a wide range of activities, be careful of over-scheduling their lives. Make quality time with your children, where there is no technology or other distractions. Sometimes this is as simple as taking 10 minutes to draw with them.

Raising children should never be about perfection.

Although we have to always make our children’s physical and emotional safety a priority, we need to be careful of not turning the small stuff into big stuff. It’s not OK to let our children go to places and on to the internet without our knowledge or protection. It’s not OK to let our children be abused or bullied. However, it is OK to let our children solve some of their own problems on the playground and sports field. It is OK to let our children face some of the consequences of their behaviour. It is OK for our children to follow their own interests and dreams. We need to hold our own anxiety, and find the balance.

FOR MORE INFO www.bushell.co.za Brought to you by Highbury, www.hps.co.za

weekend escape*

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short, comfortable drive from Durban, the peace and quiet of Gwahumbe Game Lodge and Spa awaits. The nature reserve is set among the rolling hills of Mid-Illovo – a perfect piece of paradise for a much-deserved escape from the routine of everyday life.

Heavy mist and a slight drizzle greeted us, but it wasn’t long before we were enjoying a three-course dinner in the central dining area – and city life was a distant memory.

By the next morning the mist had lifted and the abundant birdlife were in full song to welcome the new day. The view across the valley with rolling green hills and zebra grazing near our room was magnificent, and epitomized the peacefulness and tranquility of the area.

The recently redecorated

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ESCAPE THE BUSINESS OF LIFE AND ENJOY THE TRANQUILITY OF GWAHUMBE, WRITES DOODY ADAMS

WILDERNESS on a whim

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Sable Room is luxurious and comfortable, offering privacy, a beautiful viewing deck overlooking the valley, and an outside shower to complete the bush experience.

The family-owned 3 000 hectare property offers visitors game viewing opportunities either in the luxury of your own car, or in a

game viewing vehicle which is highly recommended to take full advantage of the local knowledge of the game ranger. When it was time for a break, we enjoyed a stop at a viewing deck and soaked up the surroundings while sipping a G&T. For avid game spotters, the reserve is home to a variety of buck, zebra, wildebeest,

The reserve can also be enjoyed via the multiple trail routes for cyclists, runners and walkers

giraffe and birds.

The reserve can also be enjoyed via the multiple trail routes for cyclists, runners and walkers, and are a fabulous option if you prefer to make the most of the fresh air and enjoy the scenery.

Gwahumbe has its own spa offering a wide range of treatments. The full body massage is highly recommended – especially after braving a trail run in and out of the valley.

All meals are served in the central dining area, however private dining experiences can be arranged either in the privacy of your room, in the spa, or the wine cellar.

An ideal way to celebrate a special occasion like a wedding anniversary or birthday.

Nothing is too much trouble for the staff at Gwahumbe, and they certainly ensured our stay was memorable and special.

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FOR MORE INFO 031 781 1082 www.gwahumbe.co.za

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weekend escape*

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ynne and Stephen Williams searched for properties in the Midlands and Southern Drakensberg for months.

“When we found this one, we knew it was special. We sold up our home and business in Hillcrest, and purchased 38ha on the banks of the Umzimkulu River – not far from Underberg,” says Lynne.

The property was dated and dilapidated.

“When we took ownership we were somewhat overwhelmed, but a walk to the gorge brought calm and clarity before we started the transformation,” says Lynne.

“We welcomed our first eight self-catering guests in December 2001, and we are now able to accommodate 40 guests.”

Lynne says it’s wonderful to see guests arrive a little stiff and stressed, and leave rested and refreshed. “The space, nature and water somehow inspire personal rejuvenation. We have a casual approach to hosting guests and like to make them feel relaxed and at ease. Stephen has an incredible sense of humour and it doesn’t take long for him to get a belly laugh,” smiles Lynne – who loves helping romance bloom.

“I have set the stage for many romantic river

Family

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UMZIMKULU RIVER LODGE HAS SOMETHING FOR EVERYONE side picnics and dinners. We have hosted 50th wedding anniversaries, 90th birthdays and family reunions. It is always wonderful to see families celebrate these milestones.”

On the cards is the creation of an intimate wedding venue. “We look forward to hosting many happy unions,” says Lynne.

Rolling hills, dense groves of trees and lovingly cared for gardens make this lodge a beautiful, inviting and peaceful weekend escape. “In summer the climate is mild to warm, and in winter you can expect snow.

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No matter the season, the air is always fresh,” says Lynne.

Offering a variety of accommodation, from a honeymoon suite to pet-friendly cottages and a giant cabin that can sleep 12 people, each self-catering unit is private and has its own piece of river frontage as well as fireplaces for winter and verandas for summer. The lodge does buffet breakfasts every day, and dinner may be ordered by prior arrangement.

Fly fishing, swimming, tubing, boating and picnics are some of the major summer attractions. Hiking, biking and birdwatching are non-seasonal, as are visits to the nearby Sani Pass. Umzimkulu River Lodge is very much a family destination.

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FOR MORE INFO 076 237 9112; info@umzimkuluriverlodge.com

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*weekend escape

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t had always been my husband Paul’s dream to return to Natal, having started life out on a farm near Greytown and moving to Johannesburg as a young boy. One Midmar Mile weekend, with the swim under our belt, we agreed to meet a few local estate agents and voilà – we went home with a small farm near Nottingham Road,” smiles Jennifer Hindle.

Early 2004, together with their own small army of family, the Hindles opened a bed and breakfast, an art gallery and a coffee shop, and settled into the way of life of a Midlands Meander member – providing a place for weekend trade. “Visitors hankering for a country life would come and enjoy a cup of coffee whilst we shared our story,” says Jennifer.

It wasn’t long before they realised they needed to create a destination, a reason for people to visit during the week too.

“With a passion for outreach and looking to create an upliftment project, we had the perfect setting, a willing community and the determination to create Indigo Fields Farmhouse and Spa,” says Jennifer. Indigo Fields is a place where people can enjoy

Food for the

SOUL

is no different from others who have taken a dramatic turn from the path they were on to pursue a simpler life,” says Jennifer.

“The journey has challenged us in every way possible and taught us to embrace all aspects of running a business – you have to wear so many different hats.

“In order for our team to give their very best at all times they need to feel valued and love the place where they work,” says Jennifer. “Our journey of upliftment and ongoing learning has encouraged each one of us to own what we do, to be professional and responsible. And this makes for a fabulous team.”

The Hindles’ daughter Kate and son-inlaw Justin have recently joined the team, but the rest of the Indigo Fields family is made up of almost all of the original staff.

“We invite our guests into our world. It’s a bit like having a dinner party; you want your guests to feel comfortable and at home,” says Jennifer. “And to have a really good time in a place where the story is as unique as the characters who sit around the table.”

Bringing the soothing elements of nature together to restore the mind, body and soul – Indigo Fields is a peaceful retreat well worth a weekend visit.

FOR MORE INFO

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033 266 6101; www.indigofields.co.za

KATRINE ANKERNILSSEN DISCOVERS THE BEAUTIFUL STORY BEHIND INDIGO FIELDS – WHERE GUESTS CAN INDULGE IN AN AUTHENTIC FARM EXPERIENCE

an African farm experience, indulge in spa treatments in unique bush bomas, savour delicious meals made from local farm produce and extend their stay to an evening in the guest house or cottages.

“Every place has a story to tell, and ours

M A R - A P R

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last word*

E

The

aster was always an exciting time as a youngster. Mom, dad, brothers, uncles, aunts and cousins trooped off to our beach cottages down the south coast for the weekend, and as I was quite a bit younger than everyone, the famed Easter Sunday egg hunt was designed just for me.

Spoilt brat, people may say, but it was anything but. The Easter Rabbit – as I called him ’cause it just wasn’t cool for a boy to use the word “bunny” – never disappointed. He always arrived while I was still in dreamland, hopping around the vast garden, finding those challenging spots among the trees, plants and rockeries to hide those precious treats.

“Go and see if the Easter Rabbit has been,” were the words from heaven as I tumbled out of bed with purpose and determination. Somewhere in my haste a packet was thrust into my hands, always a good sign as it meant there would be more treats than I could actually carry.

Then it started. The ultimate challenge and the whole garden was in play. As the sun peeked through the tree branches I was like a faithful bloodhound, nose to the ground, eyes darting here and there searching for something bright, a reflection off something that would lead me to the hidden treasure.

In the background I had an audience.

Somehow, they seemed to know where everything was hidden. Whispers, comments, advice was offered as I collected my stash, stumbling into wellmanicured gardens, banging knees and elbows against steps and rocks and feeling no pain as the gain was too great.

Alice may have visited Wonderland, but this was far better. There were no distractions, no opposition, it was just me.

As my stash grew, my mind conjured up images of the ultimate chocolate feast as I pictured myself surrounded by a

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HUNT is on

DAVID KNOWLES SHARES HIS CHILDHOOD MEMORIES OF EASTER – A TIME OF FAMILY GETTOGETHERS AND LOADS OF CHOCOLATE TREATS mountain of chocolate enjoying life in the ultimate heaven.

And then, in a flash, it was all over, although I always wondered about the one or two prizes that might have been overlooked by me. There was always that niggling little voice that teased me, making me think that perhaps I had missed something and that somewhere, deep in the shadows of the garden, there still lay unfound Easter treats that had escaped my clutches and were left to the elements.

For a brief moment, this was the ultimate world, surrounded by chocolate and sugar.

But, danger lurked in the background.

Having done all the hard work, reality kicked in when mom swooped in to take charge of all my stock. It was heartbreaking. All that effort, the scars, the dirt, the scratches, the wounds of battle, all to see the fruits of conquest whisked away. It just didn’t add up. I had done my bit and now it was all gone.

In her wisdom, of course, mom knew best. Through my eyes, my treats were being taken away, but she was ensuring they were kept in the fridge and that I would have many hours of enjoyment and pleasure from them over the next few weeks – and, more importantly, that no one else dared lay hands on them.

Those hard white eggs with chocolate on the inside have become a favourite of mine, but when I first came across them, I messed up badly. Mom had added one to my school lunchbox as a treat, and on fetching me from school, she couldn’t resist asking how I had enjoyed my surprise.

I looked at her with a heavy, sad face before saying, “That boiled egg you gave me was way too hard to eat. I couldn’t even crack it, so had to throw it away.”

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AQUARACER CALIBRE 5 Chris Hemsworth works hard and chooses his roles carefully. He handles pressure by taming it, and turning it to his advantage. #DontCrackUnderPressure was coined with him in mind.

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