Home Improver August/September 2021

Improver AUGUST | SEPTEMBER | 2021

Kitchen trends TASTY D ECOR A

ND STYL E TO

FOR MORE GET YOU COMING BACK

Also inside: Great cleaning hacks • Grow a kitchen garden

PICTURE SAMSON KATT

C O N TA C T U S

AFRICAN NEWS AGENCY

PUBLISHER: Vasantha Angamuthu vasantha@africannewsagency.com EXECUTIVE EDITOR PROPERTY: Vivian Warby EDITOR HOME IMPROVER: Vivian Warby vivian.warby@inl.co.za DESIGN: Kim Stone kim.stone@inl.co.za PRODUCTION: Renata Ford Renata.ford@inl.co.za BUSINESS DEVELOPMENT: Keshni Odayan Keshni.odayan@inl.co.za SALES: Charl Reineke charl.reineke@inl.co.za

DO JOIN US ON: @homeimproverZA

LETTER FROM

THE

EDITOR

WHAT I know about kitchens I learnt from my mom Dot and my grandmother Niddy.

To me, as a young girl, whatever was going on in this room was totally otherworldly.

I’d be in awe as I watched pickled turnips turn bright pink overnight, believing it was some form of magic and not knowing it was thanks to the chunk of beetroot thrown in with the vinegar and salt.

It also took me a long time to realise that the chickens in the velhok were not my pets but instead dinner on the table. I never much liked 0 2

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eating chicken after that.

That said, Mom and Gran spent many hours and days cooking for family, friends and strangers. Squashed around a small table, they’d prepare delicacies that people would drive from all over to come and eat. Just two ordinary woman concocting such magic in this room – our home’s headquarters – where many a plot and plan was brewed for the longevity of our family.

I remember how excited my mom was when, finally, my dad had enough money to fix up the kitchen which would afford her more space to prepare these meals.

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A kitchen renovation is a big deal.

This is, after all, the place from where the weary, the disheartened, the broken hearted, the jovial and the lonely get nourished.

This kitchen edition hopes to be aspirational and inspirational to our readers, but also a practical guide on how to honour this most special room in your home.

Enjoy!

ar by Vivian W Vivian warby Vivian.Warby@inl.Co.Za

contents AUGUST | SEPTEMBER 2021

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Letter Contents Trends Kitchen on a tight budget

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14 Must-haves 15 Mom’s dos & don’ts

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Contractor’s tips Makeover Best cleaning hacks Outdoor kitchen Chefs’ choices A feast growing in the garden

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PICTURE FRANCESCA TOSOLINI / UNSPLASH

trends

style SERVE UP SOME

The kitchen has become the heart of the

home, where we not only cook but also entertain and sometimes work, create and dine. Home Improver editor Vivian Warby explores trends and ideas for a pandemic world

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We personally love wooden floors because of their warm ambiance and nowadays you have an unlimited selection of laminated flooring – it’s completely budget dependent.”

SUE LEDERLE, FOUNDER OF LEDERLE DESIGN

“I’m all for wooden floors – which these days have great finishes, making them kitchen-friendly.

I like a seamless look from the kitchen throughout the house.”

WILL ENGELBRECHT OWNER OF WillDesign

PICTURE MAX VAKHTBOVYCH

FLOORING – WOOD

PICTURE LEDERLE COLLECTION

trends

GREEN IS THE NEW KITCHEN COLOUR

We are seeing a huge shift from a more neutral, traditional colour palette to one of colour, such as reds and greens, and also interesting textures.”

SUE LEDERLE OF LEDERLE DESIGN

“There’s a definite move to colour for the kitchen. We are seeing more pastel and comforting shades: think pistachio green, ballet-pump pink and duck-egg blue.”

WILL ENGELBRECHT OF WillDesign

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LIGHTING

In your kitchen you want the lighting to be both inviting as well as bright enough to see what you’re doing while preparing your meals. For warmth, we enjoy a woven lampshade but this will depend on the style of the home and its owner.”

SUE LEDERLE OF LEDERLE DESIGN

“Think flexible lighting – especially the new “train lights” that you can move and adjust to where you need them. Layered lighting is still big – go for spotlights, pendants, table lamps, floor lamps. A multi-purpose kitchen, which serves so many uses today, means you need lighting to change the mood in an instant.”

WILL ENGELBRECHT OF WillDesign

And don’t forget natural light – skylights and windows are big in the trend to bring the outside in.

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PICTURE MAX VAKHTBOVYCH / PEXELS

trends

PICTURE ADAM WINGER / UNSPLASH

trends

THE KITCHEN-DINING ROOM

With the move to a more open-plan multipurpose kitchen, it makes sense that the formal dining room has been ditched and is now part of the kitchen. This offers a practical and functional answer to how we operate in a pandemic world. The trend is multi-pronged. Some families are converting the formal dining room into a study, using it as a storage space or an “isolation bedroom”. Another way to bring the dead space of a dining room back to life is to break down a wall and incorporate it into the kitchen. The extended island (see overleaf) is a result of this trend.

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PICTURE CHRISTIAN MACKIE / UNSPLASH

trends

THE EXTENDED ISLAND

One of the biggest trends right now is the extended island, with seating hidden under it and not jutting out. This is partly because of the death of the dining room. Extended islands functioning as dining tables also reflect the bigger trend of having more kitchen seating. A table abutting the island similarly creates a versatile workspace or a homework spot for the kids. It becomes a casual gathering place as well as a designated dining area. Added to that, extra storage can be incorporated into the island.

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PICTURE MARKHILLTOUT.COM

trends

ROOM DIVIDERS

With the move to more open-plan kitchens, designers are having to come up with clever ways to handle the bigger space. We are seeing glazed walls, sliding panels – such as the ones in the picture by artist Mark Hilltout – and slatted screens being used instead of walls, offering greater flexibility. The key, say the experts, is to ensure the space can be transformed into different areas, if necessary.”

TIPS: Use removable wallpaper, painted panels, a big rug or different flooring to separate areas, for instance a patterned vinyl floor in the cooking area and hardwood in the dining/living section. But use colours and textures that link the areas.

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PICTURE ANDREA DAVIS

trends

EXTRA STORAGE

No, we are not just talking about extra cabinets for pots and pans which, of course, are a must.

We are talking about spaces beyond the pantry.

The pandemic has seen people stock up on food and other goods and often the pantry or shelves are just not enough to contain them. Never mind all that extra toilet paper. There is a move to second freezers, bigger pantries and using cupboards in other rooms (think the dining room) for storage.

CAFE CORNER NOOK

This trend is growing as a small-space solution.

To recreate it, conjure up the idea of your favourite coffee shop. You can do this by adding a wooden bar counter against a wall or a window and accompanying that with bright bar stools creating a place to eat, drink, read or even work. Plus a view outdoors, if you have one, will create the illusion of more space.

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PICTURE VITALIY ZAMEDYANSKIY \ UNSPLASH

Budget menu

A renovated kitchen is a good selling point - and it need not be expensive

ONE PLACE that adds value when selling a home is the kitchen, say estate agents.

But budgeting to redo a kitchen can be scary, especially now with the cost of building materials.

Experts say the cost of a new kitchen depends on the finishes you use and on the size of your kitchen.

R O U G H C O S T E S T I M AT E S : The average cost of renovating a large kitchen with high-end appliances and semi-custom cabinets can range from R200 000 to R300 000 and up.

For a full designer kitchen that figure jumps to R1 million, while a small to medium kitchen renovation can range from R10 000 to R200 000.

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W H AT A R E Y O U R B I G G E S T C O S T S : KITCHEN cupboards will be your biggest expense.

Building work your second biggest expense.

Counter tops come in at number three for costs.

You will also have to fork out for electrical work, plumbing and also gas points which could altogether set you back over R40 000.

You need to know what you can skimp on and what you can’t skimp on

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You need to know what you can skimp on and what you can’t, says designer Will Engelbrecht.

H I S A D V I C E : If you want a kitchen you’ll love, and one that will last, you will have to spend money to get you the longevity, however, if you do some DIY you can cut costs dramatically.

PICTURE ARNO SMIT, CHASTITY CORTIJO \ UNSPLASH

A KITCHEN RENO ON A BUDGET THERE are many ways to renovate a kitchen on a budget: Spray or paint old cabinets This will cost about R8 000 – that is about R70 000 less than getting new ones made.

TIP Ensure you use a paint that can resist moisture and that has a sheen for ease of wiping.

Go second-hand Use movable furniture instead of built-in cabinets. Buy these pieces from a second-hand shop and DIY as regards restoring them.

Create a feature of open shelving (but mind the dust) for decorative purposes by removing the doors of one of the cabinets.

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DIY as much as possible This is one of the best ways to reduce costs as professional installation and repairs contribute significantly to the cost of kitchen renovation.

Go for white appliances Make an art gallery on a wall. This can include recipes that are framed or photos of family and friends eating meals together or having celebrations around food. This will work to remind you of good times too.

Backsplashes can be made of off-cuts of bigger slabs of kitchen counters, which can be cut into various sizes and stacked up.

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GASTRONOMIC

must-haves Gleaming gadgets to gladden the heart of any cook or budding barista - and all just a few clicks away from your kitchen

 VICTORINOX CLASSIC KITCHEN SET B L A C K (4 piece)

 SMEG CPF9GMAN PORTOFINO COOKER AND M U LT I - F U N C T I O N O V E N

Every kitchen needs a great set of knives and this Swiss classic range is a must for any chef.

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(90cm, anthracite) An energy-efficient, large-format cooker, with a European A+ energy rating. We also love its good looks and the fact that it is freestanding.

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 BOSCH 14-PLACE SETTING DISHWASHER (silver/inox) Its high energy efficiency means this dishwasher is better for the environment – and we are always for greener options.

Loot price: R7 399 CLICK HERE TO BUY NOW

 EIGER ROMEO 2-CUP ESPRESSO MACHINE This retro-style machine has an easy-to-use three-switch operating system. The two-inone professional filter works with ground coffee or pods for creamy espresso, while the stainlesssteel milk frothing arm makes for great cappuccinos.

Loot price: R1 999 CLICK HERE TO BUY NOW

 S M E G S TA N D M I X E R

(pastel blue) We love this iconic, retro-looking stand mixer with its soft curves and in trendy blue.

Loot price: R8 999 CLICK HERE TO BUY NOW

 MILEX POWER A I R F R Y E R (3.6 litre)

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This seven-in-one airfryer will cook you up healthier versions of your favourite fried foods in no time.

Loot price: R1 299 CLICK HERE TO BUY NOW 2 0 2 1

PICTURE AUGUST DE RICHELIEU \ UNSPLASH

Mom knows best WORDS VIVIEN HORLER

R

EAL-LIFE stories about kitchen wins and disasters are the best place to find out if an idea works well.

For this article, we are happy to team up with Renovating Moms (Cape Town and Joburg) – a Facebook group of women with a membership of more than 65 000, full of useful ideas, tips and advice. Here are some dos and don’ts from moms who have tried and tested them.

crockery into the scullery and then clean dishes back into the kitchen, says one mom. It’s much easier to pack and unpack if the dishwasher is near the crockery cupboard.

A wall-mounted drying rack above the sink in the scullery can accommodate larger dishes that don’t fit into the dishwasher.

If you have both a washing machine and a tumble dryer, the dryer can be mounted on the wall above the washing machine, saving floor space.

W A S H I N G T H I N G S Will you have a separate scullerycum-laundry? If you do, have the dishwasher in the kitchen or you’ll be carrying dirty dishes and

P R E P B O W L S Is it necessary to have a prep bowl in the kitchen if you have a scullery?

There were mixed feelings on this one, but having one won out.

How do you know designers’ ideas will work for you and your family’s needs? Welcome the Renovating Moms who don’t mince words on what works and what doesn’t

However, do ensure you have a hot as well as a cold tap.

“The plumber who said I needed only a cold tap on the prep bowl obviously didn’t do the cooking in his home,” said one mom.

Another mom says if both the main sinks are full of dirty dishes, a prep bowl can be “invaluable” and if your main sinks are in a

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The plumber who said I needed only a cold tap on the prep bowl obviously didn’t do the cooking in his home

separate scullery, a prep bowl in the kitchen “proper” saves a lot of walking.

For those who don’t have much counter space, place a glass cutting board on top of a prep bowl and voila! extra space.

Another mom says: “You get plug points with two-point plugs in them. I am going to change some of mine as most appliances come with two-point plugs. Also, plugs with USB charger points.

Life changer.”

F R I D G E One mom says it’s a good idea to have a free-standing fridge rather than one tucked away surrounded by cupboards.

Should you buy a bigger fridge at some point, it won’t fit in the gap.

I S L A N D S Will you have an island? “We’ve got a huge island and got rid of our dining table which was the best decision. The dining room was a wasted space as we never used it. Nowadays we sit as a family at the island,” said on on-trend mom.

Another suggested extra cupboards under the island.

“I would recommend – if you can – putting cupboards underneath the island on the ‘outside’ – the side that you normally have the seating.

“Your island obviously needs to be deep enough and the overhang far enough to accommodate this, but it is great for extra storage for all the random things that one does not use every day – tablecloths, extra glasses, wine decanters, fancy cutlery, etc etc. It doesn’t detract from the look of the island at all, so it is basically bonus space.”

Will you have room for an appliance cupboard? These allow you to put away things like the toaster and food mixer so they are not occupying valuable counter space.

Or you could build, as one mom suggests, “a waist-high shelf in the pantry for all appliances with plug points so you can use them immediately and not have to climb a ladder, drop a lid or trip over your feet”.

C O O K I N G What sort of oven are you wanting? Many people swear by eye-level ovens, rather than an under-hob version which requires bending every time you want to check on the progress of the roast or cake.

If you’re going to have a gas hob, figure out where you’re going to put the gas cylinder. There are compliance rules about this, so check with the installer.

And whatever you do, say two moms, do not go for stoves and ovens with touch displays, especially not one with a hob above.

“I am constantly inadvertently making the oven beep, and once even turning it on, while I stand and use the hob. Biggest pain ever. I hate it.”

Another mom agrees: “We had one and would often use the counter top to drop groceries on when coming home – and a few times the hob would turn on and melt the bags before I noticed.”

Create a built-in niche for the microwave which means it doesn’t take up counter space.

S T O R A G E Do you have room for a pantry or at least a decentsized pantry cupboard? If you go for a pantry cupboard, make sure it has a light.

You’ll need plenty of storage – more than you think.

P L U G S The same goes for plug points. You want lots.

“There is a new life-changing electrical appliance every year which you’ll have to plug in.”

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R U B B I S H Plan where the dustbin and recycling bin will go.

S H E LV I N G Do open shelves work better than storage cupboards? The moms are pretty dubious. Says one: “Open shelving is a design feature, not a storage solution. You’ll find you have dust everywhere.”

Says another: “Open shelving is great for plants and recipe books

PICTURES SARAH CHAI \ PEXELS • JACEK DYLAG, DANE DEANER \ UNSPLASH

If you’re considering open shelving, take your cupboard doors off for a few weeks and see how that works for you before you commit

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PICTURE OPTICAL SHADES MEDIA SANGROHA

unsightly clutter on top of them.

Large pot drawers are the storage solution for everything you keep below counter height.

Obviously, they are good for pots, but also for Tupperware and other plastic containers, as well as casserole and other cooking and serving dishes.

Another mom suggests a drawer for spices. She advises you consider the height of items you have to store in cupboards. Sometimes two shelves are better than three for tall items like vases and olive oil, fabric softener and so forth.

and glass storage containers, but they need constant styling, and cleaning, and they’re more hassle than they’re worth. If you are considering open shelving, take your cupboard doors off for a few weeks and see how that works for you before you commit.”

STORAGE AND C A B I N E T R Y Cupboard units should go all the way to the floor or you’ll spend your life cleaning under them, says one mom. And take them right up to the ceiling too, or you’ll end with dust and 1 8

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Avoid corner cupboards, unless they are tall, walk-in ones.

Or, as one mom says, “Corner cupboards are where things go to die.”

And think carefully about your counter tops. One mom said: “Wish I hadn’t put in black counter tops. Yes, we were at the end of our budget and I didn’t care too much about the colour as long as it was granite... But it’s difficult to tell how clean they are (and to spot any lurking ants).”

• Find renovating moms on Facebook in Cape Town here and in Joburg here

Cupboard units should go all the way to the floor or you’ll spend your entire life cleaning under them

COOKING UP A FA I R D E A L We have all come across terrifying accounts of homeowners wanting to update their kitchens, and being left in the lurch by unscrupulous building contractors.

So, how do you ensure this doesn’t happen to you?

WORDS DON MACALISTER

WHAT DO YOU WANT? Before calling in contractors for quotations, draw up a detailed plan of what you want done and what you can afford.

For substantial work, get a detailed cost estimate.

Find a qualified person to draw up plans, determine specifications and submit them to the local authority for approval. If you don’t do this, you may have problems later when it comes to selling the property.

CHOOSING A CONTRACTOR Go with recognised companies that have a track record and are registered and compliant.

A so-called bakkie builder may be cheap, but does he have insurance should one of his workers be injured in your home? If the builder doesn’t, the worker could sue you.

Do you have any recourse if the contractor causes defects to your existing home?

Contractors don’t have to be members of the Master Builders Association but membership will give you some protection if things go wrong.

Ensure your contractor is registered with the necessary legal or statutory bodies, such as Workman’s Compensation Insurance, the Bargaining Council for the Building Industry and the Receiver of Revenue.

Get references from all contractors.

QUOTES Get quotations from at least three reputable contractors.

To compare costs, make sure each

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contractor is quoting on the same written specifications and conditions and includes VAT. Be cautious of unrealistically low quotations. Do not begin any work while the price is still under negotiation.

ACCEPTING THE QUOTATION Get a written agreement with the contractor you have chosen. Don’t sign acceptance unless the contractor’s offer is firm, in writing, clear, covers all your requirements and is signed.

Make sure the agreement includes the starting date, the approximate duration of the work, the anticipated completion date, specifications for cleaning up during the work, including the disposal of waste or rubble, and payment details.

Use a Master Builders SA or Master Builders Association-approved building contract.

INSURANCE Your contractor should be insured for public liability and have contract insurance.

Appropriate insurance should be agreed to cover any damage to your existing building and contents. Tell your insurance company you are having renovations done.

EXTRA WORK AND/OR VARIATIONS Establish the cost of any extra work you want the contractor to do, again in writing, before the work is carried out and confirm any changes, in writing, with both you and the contractor signing.

PAYMENT Usually, you will not be expected to pay a deposit before work starts or be asked to pay the wages of workers during the contract. With fairly large jobs, interim payments on completion of certain sections can be specified in a contract or agreement.

A request for a progress payment should be accompanied by an invoice detailing the percentage and value of the work completed. For a small job, payment is usually made in one lump sum when the work is satisfactorily completed.

Before making the final payment, inspect the completed work and detail in writing any complaints or defects. It is acceptable to withhold money for defects or incomplete work but it is unfair to withhold a large sum for minor defects.

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B E F O R E The client wanted a timeless look and feel for the new kitchen in her traditional souther n suburbs home, which would fit in with the palette of the rest of the house.

Thought for food Interior designer Kimberley Richmond, of Beautiful Spaces, tells us how she recreated the kitchen of her client’s Cape Town home C L I E N T I was looking for a timeless look and feel for my new kitchen. One of my limitations was that the house was painted and tiled with the same palette throughout when it was bought, so I had to use that palette and make my kitchen fit in with it.

D E S I G N E R The house has quite a traditional southern suburb, Cape Town, feel so I couldn’t go too modern. My client likes to cook and entertains a lot, so the design had to work with that. I wanted it to be convenient, easy for her and family to move around in and practical in terms of cooking.

The main kitchen felt too spacious and I felt an island would make it more complete. We also created a mini “bar” area for her husband from where to serve drinks as they like entertaining.

I also made the oven area with spice racks, pullout drawers and all requirements close at reach.

I added wood, and a hint of grey as a finish, to make it look less sterile. The scullery was divided by a gorgeous barn door in charcoal to separate the main kitchen and to allow that to be the coffee station/cleaning area.

A D V I C E Have your list of requirements before you design. Look at the size of your family and make life convenient. Have your wish list and design around that. A good kitchen design is one of the biggest investments in your home so it needs to be right.

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A F T E R The designer used wood, and a hint of grey as a finish.

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A F T E R A centre island was added to the kitchen which was designed to be convenient, easy to move around in and practical in terms of cooking.

My client likes to cook and entertains a lot, so the design had to work with that

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Priceless advice for all your home improvements

Improver 2 0 2 1

PICTURE CHRIS SNOOK/HOUZZ—THE WASHINGTON POST

M A R C H

Improver Bathroom splash issue

To advertise here contact

Also inside: A palatial home • Gardens that will grow on you

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C h a r l R e i n e ke | ch a r l . re i n e ke @ i n l . c o. z a | V i v i a n Wa r by | v i v i a n . wa r by @ i n l . c o. z a |

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The world’s wealthiest are favouring sumptuous ‘whole life’ homes where they can seclude themselves from the Covid-19 pandemic and other disasters

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WORDS VIVIAN WARBY

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WORDS VIVIEN HORLER

G R E AT K I T C H E N CLEANING HACKS Kitchens are busy spaces and get grubby fast. Here’s how to get yours spotless SUCH a high-traffic area can be tough to keep clean. There are often dirty dishes in the sink, there might be gunk in the secret spaces of the dishwasher and cooking means surfaces, stove tops and cupboard tops tend to get sticky with grease.

Here are some ideas for getting your kitchen gleaming.

T H E C O U N T E R S Some people manage to keep their counters spotless and clear, others let them attract clutter. It’s much easier to clean an uncluttered kitchen.

Remove everything that doesn’t belong on the counters, or in the kitchen at all, and put it away. Then wipe down with a cleaner.

White vinegar can be great to wipe down surfaces but be careful with natural stone tops like granite – vinegar can eat into the stone.

T H E O V E N This is one of the most disliked cleaning jobs in the kitchen.

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temperature setting and has been known to set off fire alarms.

But there’s an easy way to clean it overnight. Fill a spray bottle with a solution of a third of a cup of water, a third of a cup of white vinegar and half a cup of bicarbonate of soda.

When the oven is cool, take out the shelves and spray the inside, avoiding the heating elements. Then close the door and go to bed, while the solution does its work.

Twelve hours later, you can clean the oven with soapy water, then dry it with a dish towel.

THE HOB AND OVEN E X T E R I O R When cleaning your oven, don’t forget the hob and the exterior of the oven.

Start at the top. If you have a gas stove, remove the grids and wash them if they’re sticky. Then clean the surface of the hob with all-purpose cleaner. Electric plates can be wiped off with diluted dish-washing soap.

An electric glass hob is the easiest of all – just wipe it down

with warm, soapy water.

Once the top is clean, wipe down the front of your oven with all-purpose cleaner, white vinegar, or diluted dish-washing soap. Don’t forget the knobs and displays.

T H E E X T R A C T O R F A N You just have to look at it to know that the extractor fan casing collects grease.

The grease catches dust and the whole thing becomes disgusting.

But you can clean it simply by wiping it down with a few drops of sunflower oil on sheets of kitchen paper. Then wipe it down again with your usual spray and a sponge.

Inside the extractor fan you’ll find a fabric filter which needs to be washed from time to time. You might need to unscrew the grill to get at it. It can be washed in hot, soapy water, left to dry and replaced.

T H E S I N K First rinse it out. Then use a scrubbing cleaner – or bicarb – and scrub it with a sponge or cleaning brush.

When cleaning your oven, don’t forget the hob and the exterior of the oven

Clean the taps, sponge holders and soap dishes. Wipe down the drying rack.

When you’re done, fill the sink with hot water with some bleach added, let it sit for about 10 minutes, then drain.

If your sink isn’t draining well, it might be that you have a build-up of grease in the drain. A kettleful of boiling water might well sort out the problem.

S M A L L A P P L I A N C E S Wipe off the exteriors. Check the filter in the kettle and clean it. Empty the toaster of crumbs. Check both the interior and exterior of the microwave and clean them.

T H E F L O O R Sweep or vacuum clean the floor. Use a dust-buster to get into nooks and crannies.

Then wash it with a mop dipped in soapy water. Some people prefer those ghastly string mops, others prefer the ones you can squeeze to wipe dry.

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Outdoor kitchen Make a space where you can cook al fresco while entertaining guests

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T MAY be winter but warm days in between the cold ones mean that an outdoor kitchen can be a year-round asset.

Choosing the right location is important.

It should be wind free and as close to the kitchen as possible, so going back and forth is not a chore, as often these kitchens do not have a second set of dishes, cookware or appliances.

Whether your space is a back garden in the suburbs, a roof deck in the city or a wide porch in the country, you’ll want to consider hard-wearing materials for built-in counters, seating benches and storage units which remain fresh-looking while surviving the onslaught of cooking activities, dirt, dust and rain.

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YOU WILL NEED Cooking and grilling areas Counter tops and prep stations Storage A dining area Accessories

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HOW TO GET COOKING  If you already have a sizeable patio or deck area, incorporating an outdoor kitchen into that space is relatively simple.  An existing deck can easily be turned into a basic outdoor food prep and dining area by adding a braai stand or grill, a counter top and a table with comfortable chairs.  Remember to consider the lighting and power points for appliances. In the luxury market, we’re seeing full-on outdoor kitchens complete with bar areas, islands, ovens, stoves and extra storage space.  These features allow the host to be present with their guests outside while they are preparing a meal.  While custom kitchens give you more choices, a prefab outdoor kitchen will be more cost effective.

PICTURE IBIZA IBIZA IBIZA / UNSPASH

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AT YOUR SERVICE Two local chefs give us the low-down on their style and fare C H E F

Lerato Zondi

I have loved cooking and creating dishes from an early age and used to help my granny and mom stir pots for family gatherings. I saw how food was a good enough reason to gather even the busiest of family members around the table and even the simplest of dishes was enjoyed amidst chatter, gossip and laughter. Food is also a great peace offering and has always been my secret weapon.

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Twenty-five-year-old chef Lerato Zondi from Thornton, Cape Town, established her own food company during the pandemic called Otarel, baking custom-made cakes to fit any occasion as well as catering for events big and small. Against all odds, it has been doing well.

Otarel is her name backwards.

FAVOURITE COOKING TOOLS: I love my cakesicle mould. As a girl who lives for close to zero waste, I love the idea of being able to use my cake off-cuts in a beautiful way.

Also my pastry-horn baking mould which makes it really easy for me to make pastry shells. I make a “milktart” cannoli STYLE: Food is my unspoken language of love, with energy and love being the main ingredients, and I hope that other people feel that too whenever they eat my food. One of my goals is to introduce the world to South African flavours.

I am also passionate about ensuring no one is denied access to wholesome and nutritious food and my dream job would be to somehow be involved in a project aimed at ending world hunger.

CONTACT otareleats@gmail.com

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PICTURE CHRIS VON ULMENSTEIN

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Pavel Dimitrov

Bulgarian-born Chef Pavel Dimitrov arrived in South Africa at the age of 21 and connected with the Gonsalves family in Johannesburg at its popular Vilamoura in Rosebank and at Gold Reef City. Dimitrov followed restaurateur Victor Gonsalves to Cape Town, helping him to open Pigalle in Green Point and NV-80 in The Point Shopping Centre in Sea Point. When The Vue changed to Utopia Cape Town, Dimitrov became co-owner of the restaurant and its executive chef about two years ago. He has also recently opened Zest Restaurant at the newkings boutique hotel in Sea Point. Dimitrov speaks highly of Gonsalves, regarding him as one of the best restaurateurs in the country, one who is honest and who keeps his word.

FAVOURITE COOKING TOOLS: The brand-new wood-fired grill that was installed at Zest. The coals of the kameeldoring wood give a woodsmoked aroma to the meat, fish and vegetables. Another essential is a good chef’s knife – a Swiss or Japanese one being a priority.

STYLE Fresh is best and less is more. I do not use smoke, gels, foams or smears in my dishes and I do not use more than three ingredients per dish, to give texture and flavour. Fish is a favourite, prepared with some salt and olive oil. Ingredient sourcing is also important for a restaurant – buying the best quality at a good price. For example, I use a small olive oil producer for extra-virgin, cold-pressed olive oil.

CONTACT: www.zestcapetown.co.za Insta: @chefpavelcapetown

In my restaurants, fresh is best and less is more. I keep it simple. No smears, smoke, foam or gel. The ingredients are the heroes of the plate 2 8

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Let’s help rebuild Mzansi Support local food businesses.

Let’s #EatLocal

Register your business now.

Visit: eatlocal.org.za

PICTURE ALEKSANDRA BOGUSLAWSKA / UNSPLASH

FOOD GARDEN The pandemic and fears of food shortages have turned even the most diehard convenience foodies into avid gardeners.

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You can harvest a carrot crop in about three months after planting.

The garden is nature’s classroom and gives kids insight on how food is produced

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DIBLE gardening has become a popular trend that continues to grow.

And there are pluses which go beyond being able to grow to eat. Growing veg is also a great way to introduce children to the hobby of gardening and encourage them to spend more time outdoors. The garden is nature’s classroom and gives kids first-hand insight on how food is produced.

P R E P P I N G A N E W PAT C H Correct placement is the key to success with vegetables. Find a space that receives about

six hours of sun every day.

However, if this is a challenge in your garden, there are a number of crops which can grow well in partial shade. A vegetable patch doesn’t have to be huge – 1.5m by 2m is ample.

Assess your soil quality.

Sandy soil runs through your fingers and clay soil forms clumps when squeezed. Loamy soil, considered best for gardening, is a crumbly, dark soil that retains water without becoming waterlogged.

If you have sandy or clay soil, improve the quality by digging in plenty of organic matter (compost and manure) for better retention, drainage, texture and air flow.

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REWORKING AN O L D PAT C H Remove the last of the summer crops and any weeds that might have invaded the patch. You don’t want them completing for nutrients and water with the new crops later on.

If you put mulch down earlier in the season, don’t remove it, just dig it into the soil. Add more compost or manure to condition the soil and dig it over to break up clods for better drainage.

BOXES AND RAISED BEDS Raised beds not only protect your crops from pests but also make weeding and watering that much easier.

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MAIN: Raised beds not only protect your crops from pests but also make weeding easier.

PICTURE: LUKAS OTTO TOP: Keep the soil moist as dry periods can spoil the crop ABOVE: As cabbage heads begin to mature, cut back on watering as too much water can cause heads to split.

PICTURE: LUKAS OTTO

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In smaller gardens, wooden crates can be used for vegetables.

They don’t take up too much space and can provide a good supply of food for the family table.

In larger gardens, consider raised beds that provide the look and feel of the potagers or kitchen gardens of yesteryear.

Raised beds also provide a solution in gardens where soil quality is poor.

Beds can be constructed out of wooden planks or bricks and a rich top soil and organic matter added before seeds are sown.

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G E T T I N G S TA R T E D Several vegetables can be grown throughout the year in some locations, while others are seasonal.

What you grow depends on your climate. You can sow seeds or get a head start with seedlings purchased from your local nursery. Remember to mulch after planting to keep the soil moist.

T I P S F O R V E G E TA B L E S Onions take four months or longer from seed to harvest, but they have a relatively good shelf life so you can plant a goodsized crop.

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Sow seeds in trays and transplant seedlings into the garden. Soil needs to drain well.

Ask your local nurseryman which onion varieties are best for your region.

Beetroot is easy to grow.

Sow seeds in rows, every 3cm to 5cm, with rows about 30cm apart.

Keep the soil moist as dry periods can spoil the crop.

Cabbages thrive in welldraining, fertile soil. Sow seeds in seed trays or beds, with successive planting every three to four weeks.

Carrots enjoy a loose soil, but don’t add too much

compost when working the soil.

Loose, friable soil will ensure that your carrots are straight and not misshapen. Sow seeds in furrows (1cm deep), with successive plantings every three to four weeks.

Seeds which you can sow now (Western Cape): dwarf beans; beetroot; broccoli, Brussels sprouts, carrots – all year; cabbage – all year; celery and lettuce – all year. From March: leeks; spinach; radishes; Swiss chard and turnips. Plant onions in April and May. Sow seeds now (Gauteng): broccoli; beetroot; Brussels sprouts, cabbage; carrots – all

year; leeks; spinach; lettuce – all year; cauliflower; onions, radishes; Swish chard as well as turnips.

EARTHWORMS ARE GOOD GUESTS Earthworms break down organic matter in the soil and release nutrients for plants.

They are an important part of a garden’s ecosystem, themselves providing a tasty meal for birds.

As earthworms tunnel down, they aerate the soil, providing better water penetration and space for roots to grow.

Earthworms feed on decaying plant matter and small

micro-organisms in the soil.

Their castings (waste) are a rich fertiliser that supply nutrients to plants.

Encourage them to stay by improving your soil quality.

Dig in organic matter such as compost, manure or leaf litter and add organic mulch to the soil surface. Earthworms don’t like to be disturbed. Use a fork when you dig.

Garden earthworms should not be confused with red wigglers (Eisenia fetida), which are used in vermiculture, to compost waste matter.

These earthworms cannot live in garden soil.

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MAIN: Ask your local nurseryman which onion varieties are best for your region.

TOP: Swiss chard is as ornamental as it is delicious. It grows well in partial shade.

PICTURE: LUKAS OTTO ABOVE: Earthworms break down organic matter in the soil and release nutrients for plants. PICTURE: LUKAS OTTO

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