VIRTUAL MAG
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INSPIRE
healthier Space holidays clearing with Lisa Raleigh
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MI CASA
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South Absolutely Fabulous? Africa Chané de Kock The amazing woman behind the crown
Finding your
HAPPY PLACE NOV/DEC 2013
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inspire without all of these fantastically talented people, the compilation of Inspire Virtual Mag would not be possible
A very big thank you to each and every one of you. Fiona Cameron-Brown Inspire Copy Editor www.fionacameronconsulting.co.za. Fiona Cameron-Brown runs an education and training management consultancy from a virtual office in the Winelands. Fiona Cameron Consulting offers a range of services e.g. writing, conceptualisation, policy analysis, and quality compliance. She lives in McGregor, with her husband, Tom and two cats.
Bronwen Watson Inspire Content Contributor bronwen.k.watson@gmail.com
Bronwen is an online copywriter and social media manager for a Johannesburg based digital agency. Specialising in online and social media, administrating, writing and editing content for blogs, mobile and social media community management.
Burbette Scott Smith Content Contributor / Blogger http://burbettestories.blogspot.com I sometimes feel like an accidental Tourist on this Journey that has chosen me and the Path I choose to carve out while I traverse this beautiful Earth. Each day is a gift from the One and each day I am grateful to receive and share it.I have hills and valiums, but I insist that my hills have panoramic vistas and that my valleys produce exquisite wines
Catherine Milward-Bridges Communication specialist & founder of simplyput.co.za. Email: info@simplyput.co.za Twitter: @ownperson za.linkedin.com/pub/catherine-milwardbridges/16/288/4b2/Edit https://www.facebook.com/#!/pages/simplypu tcoza/469667869815704 Her focus: to get small and medium-sized businesses to the top of their game, with excellent service, quality content and expert tips. Her career includes the hospitality industry, as well as several years spent in financial services, where she mapped her path as a communication specialist. Catherine has since guided various clients in taking their engagement efforts from good to great, and has 'basked with them' in the results.
Carol Gerber Results Driven Coaching carol@carolgerber.co www.carolgerber.co www.facebook.com/CarolGerberRDC My interest has always been in how people both think and behave, which is probably why when I went to University of Stellenbosch, I studied Psychology. The transition into Coaching has however been a journey. A 13 year career in Human Resources provided the platform where I lived out my passion for helping people develop their careers. Since May 2010, I have been applying that knowledge and passion as The Possibilities Coach, helping people to reach their full potential.
Mientjie Kleinhans Corporate Choices Social Media Marketing and Training info@corporatechoices.co.za www.corporatechoices.co.za http://www.facebook.com/Corporate.Choices
Mientjie Steyn owns Corporate Choices and has been in the media and marketing industry for 22 years. Her background as journalist, editor, photographer and publisher, mixed with a good dose of public relations and marketing, ensures that she has a very good understanding of what social media entails.
Contributors
Jayne Lea Founder, Editor & Graphic Designer for Inspire Virtual Mag www.jaynielea.co.za www.facebook.com/jaynielea
"Live A Life Full Of Passion, Success and Meaning. Shift Your Mindset From a Limiting one to one of Mastery.” Hailing from Cape Town, single mom and established business woman, Jayne began her journey into the world of graphic design at the start of the new millennium. Driven by her passion for the creative process; fueled by her distinctive ability to interpret her client's vision and cemented by her precision for balance of composition, this multifaceted dynamo has built her brand JaynieLea into the success it is today. Jayne also heads a fantastic Cape Town online networking initiative on facebook called Mother City Networx which offers a platform for people to actively promote their businesses / services / products and events to all the online followers at no cost to them. www.facebook.com/mcnetworx
Liz Hoare Inspire Content Contributor lizziesart@gmail.com www.lizziesart.blogspot.com Royalty Free Images, Vectors and Videos Add impact to your design projects with royalty-free images from Fotolia. All licenses include unlimited print runs and never expire!
Living in Cape Town South Africa, Liz is a full time and established artist and art teacher - teaching to both beginners and advanced students. Liz has a great passion for gardening and with her prior career managing The Cape Association of Nurserymen she has combined that experience with her passion to start the journey of “the colourful palette” in our “green” section. Kristina Leonardi Career/Life Coach & Motivational Speaker Founder, The Women's Mosaic® www.kristinaleonardi.com www.thewomensmosaic.org, www.facebook.com/thewomensmosaic www.chicksrockblog.com Kristina is a career/life coach and motivational speaker who has a proven record of getting "stuck" clients empowered to make lasting changes aligned with their true passions and talents. Whether speaking, coaching, writing, or creating programs for The Women's Mosaic®, she provides a unique yet practical framework for each individual to make the most of their personal and professional lives.
Tara Johannisen Fashion Content Contributor http://trendsoiree.weebly.com/ https://www.facebook.com/trendSoiree https://twitter.com/trend_soiree http://instagram.com/trendsoiree Tara Johannisen a.k.a trend Soirée is a finance and investments graduate who lives fashion and styling. trend Soirée is the her brainchild where she documents her path of self discovery , learning about the fashion and media industry; exploring life as we know it. So join me on this whimsical journey
Reece Sims Founder of The Gold Zebra editor@thegoldzebra.com www.thegoldzebra.com www.facebook.com/thegoldzebra www.twitter.com/theg0ldzebra www.youtube.com/theg0ldzebra www.instagram.com/thegoldzebra Reece Sims is a passionate advocate for the professional development of Generation Y women. She is the owner and founder of The Gold Zebra, a digital hub for savvy business and lifestyle advice as well as a repository for edgy awareness campaigns and interviews with inspiring female entrepreneurs. Philippa Spark Inspire Content Contributor Event Planner, P.A. and writer www.philippaspark.co.za pspark.blogspot.com pspark@cybersmart.co.za Philippa Spark Productions began in 2007. Philippa has been involved in events worldwide, from weddings in New York to international polo matches in South Africa. Philippa's passion is writing, and her blog, Life in the very fast lane, is growing continuously in popularity and readership. Philippa lives in Johannesburg with her daughter.
ProjectBox Monique Dokter Creative Project Management monique@projectbox.co.za www.projectbox.co.za https://www.facebook.com/projectbox.capeto wn?fref=ts
Projectbox provides a platform for small businesses to market their products via the blog and offers marketing services to clients.
#INSPIREEd challenges or decisions you might have been facing at any given time. With every issue we have strived to fill your minds and lives with reading matter that uplifts, empowers and motivates you and we will continue to do so as we go. Naturally, we have put our focus on much that is “holiday” this time round so that your time off is filled with all the “good stuff”. You might notice that we are in the process of a make-over and over the next few issues there will be gradual changes to the mag, all with the ultimate intent of delivering an ever improving publication to your screens. Having said that – we are always open to opinion and we would like to hear from you… Your opinions, thoughts and ideas are important to us, so please stay in touch! One of the changes in this issue is the start of our category #hashtags. – You will notice that each and every feature/section in the mag is now titled with a hashtag and we want you to make use of these to tell us about anything that you feel might be relevant or of interest to us in any specific area of the mag… so go wild! We want to know what you have to share!! So the end of the year is fast approaching and the pace of everything seems to have doubled. People are gearing themselves for “holiday mode” and starting to make plans for their long awaited getaways. Much excitement and energy in the air all round! It is also nearing the time of year when we all start to do that “inner evaluation” – taking stock of the year gone by and what has unfolded for us. 2013 has been a great year for Inspire. It has been fantastically rewarding to watch the growth of the magazine and to be witness to how many of you have been positively impacted by it. I would like to say a VERY big thank you to each and every one of you for all your support. I hope that our featured content throughout 2013 has been able to assist you with whatever issues,
Happy Holidays everyone!! Make sure you all have an amazing time! Enjoy every minute of whatever you get up to and most importantly, take time to spoil yourself! YOU DESERVE IT! We will see you again in 2014 and its going to be a Whopping good year!! Ok… that's me… over and out… Enjoy it, share it and most importantly, grow from it.
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Jaynie Lea Founder & Editor
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your comments... Inspiring Magazine! Awesome design. Linda Berold Just "downloaded" your digital issue. WOW - Firstly congrats me, on nding this. The name says it all. INSPIRE. Refreshing mag and so nice to see that "local is lekker" Great read and some wonderful inspiring articles. WELL DONE!! Nicola Williams Thank you Jaynie for yet another fabulous issue of Inspire Mag :) #simplythebest @Toscasalon1
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we really loved the issue, great work guys as always @AGNMedia_SA thanks for sharing. Looks great! @UNWomenwatch A GR8 mag @Grapevine_comms It’s Awesome. Thanks for the great share :). @ShieldWomen My favourite feel-good magazine! Have a read - you won't regret it, it will only leave you ... inspired! ♥ @Natashaler Thank you very much, an excellent read! @Xtinewallis
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Cooking and I do not have a good relationship. I cook mainly to avoid starving and because I have children to feed. With the advent of Food Lovers Market and Spar delis, I have no need to cook at all, except when my burbies complain that they would like to taste my food “for a change”. I do conjure up a meal worthy of the royalty they are, which they APPRECIATE and me. A win-win situation. My family are all pressured cookers and specialise in certain dishes under duress which make for delicious family get-togethers. My Mother makes the best pork roast ever and reduces us to savages chanting “crackling-crackling-crackling!” My Aunt makes the best boiled beetroot that no-one really eats, however it remains the traditional stalwart that accompanies everything including a legacy of purple-stained tablecloths. Cuzzieburb makes the best mint daiquiris; my Uncle pours the best other people's whiskeys; Dadburb makes the best potjiekos and smoked snoek; my Broburb finds solace from the madding crowd and washes up the best; I make the best curry, when I am commissioned in writing. Don't get me wrong here. I am a good cook…a very good cook. I just don't like the collateral damage that comes with cooking. All those horrid pots and pans sulking on the kitchen counters after having been put through the equivalent of Hell's Kitchen accompanied by the French sans Gordon Ramsey. I grew up in a time when pots were being liberatwhich was the late seventies (“70s”)…AMC…Amandla, now where too? Away with metal pots away! Away with metal utensils away! Long leeev plastic crap long leeeev! These are toys-toys! Thus my aversion to pots developed. Occasionally I develop an urge to shop for pots. I tend to be drawn to the Naked Chef's. I drool over them and wonder how they'll look in my kitchen…or when I am particularly distracted thinking about how he'd look in my kitchen, I am tempted to take them off the shelf. But the thought of cleaning another stainless steel pot and buffing…Step away from the pots, Burbette…step away slowly. So I opt for Teflon and anything that allows me to blow boiled milk out of them to save on the washing up. Neither my Mother nor my Aunt really encouraged me to take pleasure in the kitchen. Both, to this day, seem to delight in using every utensil, every plate-cup-knifefork-spoon-pot to cook a meal that takes 4 hours to prepare and guzzled in 20 minutes. Ironically, my Mother encouraged me to purchase the Jubilee range
which with hindsight had no cause for celebration. My Mother has gadgetry of culinary torture in her kitchen that turns tomatoes into roses and cucumbers into designer greens. She can make carrots confess. I have attempted to analyse the psychology behind the obsession with cooking and have concluded that there is some sado-masochistic sexual thing happening there. Eggs are beaten; cream is whipped; spoons are licked; vegetables are steamy; meat is poked; poultry is stuffed. I am persuaded that cooking is an extension of a psycho-sexual experience. What I did learn from my Mother and Aunt both is minimalism by default. My philosophy is kitchen Zen. The less I have, the less I have to manage and worry about. And I confess that I have very little. Everything has its place. And when the Burbette Rules are obeyed, there is order and peace in Burbland. I am however blessed with a domestic worker who does not understand my need for order. She, a maid less than marvellous has been sent to challenge the sanctity of my inner being. While some might look forward to the days their domestic worker arrives to clean up the weekend “chaos”, I am filled with dread at the chaos that will ensue once she has left. She of the Un-marvellous is required to cook, at least that's what she's paid to do, which included making our lunches. None of us really enjoy her food, but the great Un-marvellous has made absolutely sure of that, and goes home with the food we didn't eat. She no longer makes the lunches either because we don't like margarine on bread with slap-gat. And then I have also been invited to supper. In my world, supper means just that. Food, served on a plate, at a table, to be eaten ideally interspersed with chit chat when one's mouth is not full. This means something very different in Manland. Apparently an invitation to supper means that I am on the Menu. They are either inviting me out to a restaurant or want to cook for me. I do not fit the bill of a trending anorexic or celebrity bulimic, and am rather the equivalent of a sultry Momma-whale, Nigella style. It has been a long while since I have seen a six on the left hand side of my scale. I am ready to sacrifice my ego on the altar of non-return to svelte, but I am also a denialist of note and live in hope that maybe…just maybe… Through my purple-coloured lenses I am accepting that my once pliable and obedient body has taken on a subversive hormonal life of its own. Whereas in my 20s and 30s I could refuse to negotiate with kilogram-sitins. In my late 40s I have taken to praying, begging and continued overleaf...
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SO MANY COOKS, SO LITTLE TO EAT!
Continued from previous... pleading that these squatter-kgs would just leave my space. It does not help that I love food and am drawn to it like a sadistic moth to a lamb chop braai. And I am weak to the charms of the Tempters of my downfall. They seduce me with their delights. “I vaaaant to keeeewk fur yew. Some rate wire-yen wizz ze meee-yal, maah obligatory faaai-yerr vill be guh-ing, ken-dells…zey beh-urn huh-rt.” [Pathetic French accent] I am beginning to think that these are men who spend too many hours in Doctors' rooms reading the 2007 YOU in 2013 and COSMO mags are picking up tips about what they think women wanted in 2008. Men are basic, primal creatures with 3 needs: Food, sex and how to fix stuff, not necessarily in that order. So they speed-read…How to fix the sex thing and be fulfilled: 1. Must have fire…if not…small fire as in candles 2. Must have food…learn to cook or if can't cook…burn stuff on fire 3. Fix it up…make fire, have candles and food… Ahaaaa… SEX I have been in the company of some single men who have been willing to share their culinary skills. One was very proud of the 2-minute noodles that he was able to cook. [White Safrican accent] “Well, ah teak uht the packet laak hey. Laak open it. Then ah purrit ina burl with warrer. Oh yaah, dern't fehgit the satch-et. Thet's laak thah flavah. Then yew poorrit ina maak-row-wave hey…foh laak ONE minute. Then voil, noorells!!” Another man offered me coffee with cookies. He did make a fire in an actual fireplace, so he was partially forgiven. However, when he kept emphasising the cookies and how delicious they were… “Ooh just love this cookie…aaaah delicious cookie…mmmm….cookie” I realised that he was just a tad over-enthused about the delights of the cookie and I made a graceful exit. A charlatan of a chef promised me a night of fine dining which turned out to be viennas and mince which had lost their way swimmingly in tomato sauce served with the expensive wine that I had brought. I have been invited to potjiekos evenings where the man and his cohorts were in charge of the cauldron bubbling and troubling and 10 hours later, too many cooks had spoiled what now had become broth. I have been to braais (barbecues) where the fire took 5 hours to make and the braai itself over 3 hours at which point
I was pale with hunger. I suspect he may have been trying to enthral me with a caveman technique in the hope that he could drag me by the hair into his mancave. Oh no no, not by the hair of my GHD'd head, he could huff and puff over that fire, but I was out of there. On another occasion I arrived a mere 15 minutes late with a bottle of expensive Shiraz 2008 Vintage only to be met by a demonic Chef who lambasted me for my rudeness and lack of consideration because he had prepared some lamb thingie and was about to set his house alight with tea-candles. I simply placed the wine on the counter and left. 200 whatsapp messages over a period of 24 hours non-stop I was still learning about my level of ingratitude. So it seems that although I am invited out to eat a lot, I don't actually seem to get the opportunity to eat. I remain perplexed at the length of the creative process. When I am in charge, I am merely cooking. It's what women do. Vriet en vra nie meer nie! Put a couple of men in charge and they are preparing a culinary fest to roast your cotton socks. The significance of a side of beef takes on stupendous proportions. I am required to study the grain of the meat, look at it from every angle to appreciate its future…a rare occasion. I am summonsed to check the coals which are glowing to perfection in the Weber. Salad and vegetables are prepared by the Vegetable Specialist and are spliced and diced with Samurai swords. He prefers to be known as Wan-lon-don. Instructions are shouted between the Chefs from kitchen to backyard. “How's the fire going? Is it ready yet? Are the coals hot enough?” “I dunno Boet. Pour me a drink first!” “Hey Bru, Chivas or Coussins?” And then THE DINNER is served to a slow clap and theme music. I like food, but I don't like my food fast. I have learnt that food, like life, is meant to be savoured. The ingredients, like the company is carefully selected, preferably with fresh insights, peeling away slowly and being comfortable with the familiar. Like meat drizzled with olive oil, we like to be rubbed up the right way; heady fragrances…prepared and left to come into our own… sampled delicately…open to the long-awaited experience of savouring what is set out...and for what we are about to receive…exotica Eat, Pray, ok erm…really NEED to eat The Burbette http://burbettestories.blogspot.com
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I was Rose standing with my arms outstretched, with a delicious Leonardo DiCaprio behind me. And then came the iceberg.
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South Africa Designer: Michael Bezuidenhoudt Photographer: Garreth Barclay
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MI CASA SU CASA Their music is a whole new level of AWESOME and so are the guys who make the magic...
#INSPIREFeature How did you all meet and when and how did the motivation to start micasa come from? - It's a fantasy story to be honest about 3 guys that met by chance and started making music together. That's really how it happened. Duda was djng at an even Mo Ts brother phoned him and asked him to come and play with this 'dj' and I was at the event, had a brave moment and asked if I could join them. That's how Mi Casa started ... Motivation just flew from that day till today. How does it make you feel when you look at how far you have come in such a short space of time? Speechless to be honest. It's a mixture of feelings. Humbled, blessed, blown away, loved, excited, and so much joy! What are you most grateful for in this life? - Life itself. The fact that we have an opportunity to be apart of such a time as this and not only that but we get to it doing what we love everyday! Do you think a professional musician is born or made and why? - A bit of both. Talent is one thing which is plentiful, hard work and a mixture of talent is something very scarce and we reckon that's what determines success. Where do you get the inspiration for your tracks and lyrics? - It has a lot to do with the continent we are apart of. Africa is a place that is strong on hope and dreams. We try and portray that through not only our music but our brand as a whole. We here to encourage and motivate people through our music. What would you say is the greatest challenge you have overcome as a band? - Staying together as a group trough all the success not having any background knowledge of each other. But you know it's been one hell of an amazing ride for us! Do any of you still get stage fright? - All of us. We get really excited, is that the same thing? How do you overcome the days when inspiration and motivation is lacking? - We never lack such! We get tired but passion is our greatest cheer leader!
If you could spend one day anywhere in the world, where would it be and why? - New York City again. There is nothing like it! It's a magical place. The lights, the talent, the drive, and the urban beauty of it all. There is generally a “comedian” amongst a band… who would you class as your “comedian” and why? - Haha, we ALL are! We play pranks all the time. The big time clowns would be Mo, J, and our bassist Carlo! Seeing as everyone else is talking about her too… what are your thoughts on the “miley cyrus approach” to the music industry? - She's one special girl. Haha ... She's getting attention that's for sure. We just wouldn't go that far to try and be someone. Your best quotes to “live by”? - "You miss every shot you don't take..." Michael Jordan As a band, how would you like to make an influential change in this world? - We would like to flood the black and white painting of the world with colour :) What are your thoughts on the principle of “money and fame changes people”? - It's very true IF you get carried away with it. Depends on where and how deep your roots are. If you could motivate someone – young or old – who wanted to enter the musical arena, what would your advice to them be? - If it's your passion and dream go for it ... It's the best feeling doing what you love everyday so if music or cooking it fashion is your thing go for it it's so worth chasing your dream! What do we have to look forward to from micasa in the near future? - Well we closing up leg 1 of our African tour which consisted of 14 African countries and it's been incredible! We have a packed December of making our nation JIKA one way! And next year hope you ready for a whole new level of amaZing! Go and get our brand new album Su Casa and you'll know what we mean ;) Article: Inspire Virtual Mag
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Following the hugely successful inaugural event at which three SA galleries were invited to take part in MiArt Italy
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of conventional networking meetings? Inspiring Women Only Networking Functions in Cape Town Grow your business and share your innovative ideas and passion with other curious and like-minded businesswomen Are you tired of conventional networking functions, telling the same story over and over again, pressing your business card into everyone's hand, only to receive barely any response? We are! And that's why we do it differently. We – that is Alexandra Seiler, sworn translator and owner of Seiler Language Services; Lisa Huang, event manager and owner of Food & Chatter; and Marissa Brendel, owner of the fashion label AfriDiva and personal business coach – are three successful businesswomen, who host regular fun networking functions for women at attractive locations in Cape Town, which focus on the achievement of both personal and business goals, as well as building lasting and productive relationships. Why women only, you ask? There is a vastly different energy level in the room when women come together, making it far easier to be oneself and connect with others, which is exactly what we are aiming for. We want to create a space for women to network, promote their businesses and share their passions in a face-to-face, personal manner, rather than doing so through titles and achievments. What sets us apart from all the other networking functions happening in Cape Town is that we not only focus on business, but also on passion. Many women have a job they are good at and which they like, but often they are not 100 % satisfied – they know there is more out there for them! They may have secret passions, numerous interests, a desire to be more creative or just try out new things. At our Women Only Networking events, participants can grow their businesses through networking and find other women with similar passions and ideas to create something completely new. In our 3-hour sessions, everyone gets the chance to introduce herself, and thanks to our rotation system, we make sure you get the chance to chat to the women you resonate with. The events are hosted once a month on a weekend at classy cafés or hotels in and around Cape Town. Getting up slightly earlier on a weekend might not be easy, but a nice strong cup of coffee served at the function will help you to ease your way into the day. (According to the guests at previous events, the early rise is absolutely worth it!) The cover fee not only includes the event and beverages, but also automatic entrance into our raffle, with marvellous prizes. Participants are welcome to contribute to the prizes so they may promote their businesses further. We also plan to host themed networking events and invite guest speakers to address the group on intriguing and fascinating topics. Our next event will take place on Saturday, 30th November 2013, at Café Extrablatt, 79 Main Road in Green Point, from 9:00 for 9:30 until 12:30. For more details, please contact us on ewomenconference@gmail.com. Like our Facebook page Entrepreneurial Women Cape Town for inspiring tips, exciting news and information on the next event.
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LIVING IT UP Vegan Style Living a healthy life takes great commitment. However, whether you are health-concious or not, everyone needs to let their hair down once in a while and have a good night out! As a person who has made a conscious choice to take your health seriously, you want to be in places that caters for your health preferences while offering variety. The Hooch Fox team and Vegan SA have given us an easy guide on how to live it up as a vegan. Food is glorious Going out with your friends and finding it hard to locate a hip and happening place that offers a great section of vegan delights can be a downer. To avoid disappointment, it is important to do some research and use your social networks to get a feel for the best place to go and what actually is worth eating on the menu. Ubuntu Love restaurant have a wide vegan selection and so does Bella Vegan Cafe in Cape Town. If you are having a hard time finding something that suits you, try restaurants that offer vegetarian options that can be tweaked to 100% vegan such as Tings an' Times in Pretoria. Party like a rockstar When you are out and about the last thing you want to worry about is what to drink. Some bars and clubs do offer a variety of vegan drinks. A list of 100% animal product-free alcohol beverages such as Hooch Fox can be found onwww.vegansa.com, and carry the Vegan SA stamp of approval. The list offers lots of variety. So the next time you are out with your girls you will know exactly what to drink without having to
squint at the fine print trying to read the ingredients on the label in a dimly-lit club. "Outdoor festivals such as Earth Dance cater for vegans," says Antonia Dlagnekova of Vegan SA. "You may also take your own food and drinks along to these events." Girls' night in You don't always have to go out to have fun. Sometimes staying in might turn out to be even better. Call all your close girlfriends and host a girls' night in. This way you have a say in the menu for your night of fun. You can even have a cocktail-making session with your girls using the 100% vegan Hooch Fox. To make it interesting, get all your friends to bring a vegan-friendly ingredient and get creative making some tasty cocktails. Offer your friends a night of pampering with vegan-friendly beauty products that can be found at outlets such as the Body Shop. This will certainly be a night that your friends will be talking about for a long time. Some time away Letting your hair down does not have to involve you frequenting the social scene. Grab some of your girlfriends for an unexpected road trip to a tranquil location where you can enjoy being catered to. Places like 9 on Heron in Knysna or the Cascade bed and breakfast in Pretoria offer vegan options that will surely please your tastebuds. Go out for a refreshing hike and enjoy the breathtaking nature. Letting your hair down every once in a while is a great stress-reliever. What better way to do so than with your closest friends, and by enjoying a healthy lifestyle as a vegan without missing out on anything! Article: www.irvinebartlett.co.za
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BEGINNERS Squats: http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=1541 Pushups: http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=77 Lunge walking: http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=1535 Dips: (may be performed on the back of a chair or on the floor) http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=136 Mountain climbers: http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=1561 Close grip pushups: http://galliardsfitness.physicorp.co.za/eft/include/Exercise-Detail.asp?exerciseNameID=134
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J.C. Le Roux La Fleurette Non-Alcoholic served with a lamb burger with cranberries, blue cheese & red onion marmalade Preparation time: 20 – 25 minutes Serves 12 portions Ingredients for burger: • 1 kg lamb mince • 2 tablespoons chopped parsley • 1 chopped onion • 1 teaspoon chopped garlic • 4 eggs • ½ cup breadcrumbs • ½ cup flour • ½ cup dried cranberries • 30 g blue cheese • salt & pepper for seasoning • pine nuts (optional) Fry onions and add all the ingredients to the lamb mince. Carefully press a hole in the middle of the burger and fill with blue cheese chunks, pine nuts (optional) and dried cranberries. Onion marmalade: Cooking time 15 – 20 minutes • 3 onions cut into rings • 1 ½ cup of red wine • ¼ cup balsamic vinegar • ½ cup sugar Add all the ingredients in a saucepan; reduce until sticky (simmer on low heat). Cranberry marmalade: • 1 tin cranberry • ¼ cup sugar • half a cup of J.C. Le Roux La Fleurette Preheat a frying pan over a medium heat with olive oil. Fry the burger in a medium heated pan for 10 minutes. Place in the oven for cheese to melt. Place the burger on a ciabatta or sesame bun, top with cranberry and onion marmalade. Garnish with watercress or rocket.
J.C. Le Roux Brut paired with ostrich fan fillet set on asparagus, served with a mango and coriander salsa Ingredients per serving • 200 g Ostrich fillet • salt and pepper for seasoning • 5 pieces asparagus
Panfry the ostrich fillet. The pan must be hot to seal the ostrich on both sides. Depending on personal preference, set aside when sealed. Peel the asparagus. Boil water and add salt. Place the peeled asparagus in boiling water for 4 – 5 minutes. Transfer to ice cold water (Chef tip: Add a lemon wedge to the water.) Mango and coriander salsa (preparation time: 10 minutes) • 1 fresh mango cut into cubes • ½ cup chopped coriander • ½ tsp chilli chopped finely Mix together.
J.C. Le Roux La Valleé paired with pan-fried smoked Norwegian salmon fillet topped with raspberry and pistachio basil pesto crust set on vegetable greens and Parisian potatoes Ingredients per serving • 200 g Norwegian salmon fillet • salt and pepper for seasoning • 2 large potatoes Seal the salmon on both sides in a very hot pan, transfer to oven topped with the raspberry and basil pesto crust for about 3 to 5 minutes. Peel two large potatoes. Use a melonballer and scoop small potato balls. Boil water and add salt. Add the small potatoes to boiling water and boil for 10 to 15 minutes. When finished, set aside to cool down. (Chef tip: Put the potatoes in the fridge.) Melt butter in hot pan and add 5 ml crushed garlic. Add the Parisian potatoes to the pan. Add salt and pepper. Toss with 10 ml fresh chopped parsley. Vegetable greens • 50 g mange tout • 50 g fine beans • 2 baby marrows (diced) • 50 g peas Boil water; add salt and a piece of lemon. Add the vegetables to the boiling water and let boil for 8 to 10 minutes. Immediately take out of the boiling water and transfer to ice water. Fry vegetables in a hot pan with butter and add salt and pepper to season.
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Festive Feasts WITH J.C. LE ROUX
J.C. Le Roux La Fleurette Non-Alcoholic served with baked white chocolate cheese cake with strawberry coulis Preparation time: 1 hour Serves 10 - 12 portions Ingredients for crust • ½ cup of self raising flour • 1 cup cake flour • ¼ cup castor sugar • 80 g unsalted butter, cut into cubes Ingredients for cheese cake filling • 750 g softened cream cheese • 1 cup castor sugar • ¼ flour • 1 kg white chocolate (melt chocolate in microwave) • 4 eggs • 2/3 cup cream Strawberry couli • 3 cups frozen strawberries • 4 teaspoons lemon juice • 2 cups water • ½ cup castor sugar • 1 vanilla pod Crust: Blend the self raising flour, cake flour and unsalted butter for 30 seconds in a food processor for approximately 30 seconds until crumbly. Add eggs, process briefly until the mixture binds together. Place the mixture onto a lightly floured surface and roll into a small ball. Refrigerate in plastic wrap for about 20 minutes or until the mixture is firm. Preheat the oven at 210°C. Lightly grease a 23 cm diameter spring form tin. Roll the pastry between two sheets of baking paper until large enough to fit and trim the edges. Cover the pastry with baking paper, then rice or dried beans. Bake for 10 minutes, and then remove the baking paper and rice. (Chef's term: Blind Bake)
Cheese Cake Filling: Beat the cream cheese, sugar, flour and melted white chocolate until smooth. Add the eggs one at a time, beating after each addition. Beat in the cream, pour over the pastry and bake for 1 hour and 25 to 35 minutes or until almost set. Turn off the oven and leave to cool down. When cool, refrigerate. Strawberry couli: Add frozen strawberries, water, lemon juice, sugar and the vanilla pod in a saucepan. Heat or reduce till thick. Leave to cool down.
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Where did your passion for cooking come from? During my travels in Europe I was exposed to amazing food. I lived in Spain for a year and ate at this little tapas bar almost daily. The chef/owner had me try something different every day. I ate ajo camarones (garlic prawns), thinly sliced Serano ham and home cured olives with amazing bread. Of all the places you have travelled to, where have you enjoyed your cooking experiences the most? - I have to say Spain and Morocco for the bold flavors. I also loved cooking in Seattle and San Francisco because of the amazing fresh fish and produce that is available year round. Have you always been pro “farm to fork” or when and why did this change for you? - I moved to Seattle in 1997 and the slow food movement was already big there. Most of my chef friends had small herb gardens behind their restaurants and created menus based on seasonal availability. I became a true believer in “farm to fork” during my time at The Herbfarm Restaurant in Woodinville, Washington. We had a one acre farm and grew almost 95% of our own vegetables. Every product on our 9 course menu was sourced within 70 miles from the restaurant. We supported small farmers and had a forager on staff providing us with Oregon truffles, morel mushrooms, seabeans, stinging nettles and many other wild edibles. What would you say is the most noticeably OBVIOUS difference between cooking with fresh produce straight from a vegetable garden VS something off a supermarket shelf? - Freshness for sure and secondly the taste. The moment produce is picked it start losing flavor and nutrients. There is nothing better than picking fresh fruit or vegetables and 10 minutes later have it in a dish. What is the most gratifying / rewarding part of cooking with something you have actually grown yourself? - It gives me a sense of completion, from planting the seed to using the vegetable or herb in a dish. Being a chef is so much more than just a cook, you are preparing something that keeps a human being alive and nurture his or her body. Being part of the planting and growing process, adds to the experience. I also love to share this with my guests and people are more and more appreciative of chefs being involved in growing food. What are your three favourite ingredients to cook with? - Wow, that is difficult, there are so many and I like to explore new things. If I have to narrow it down, I would say fresh fish, pasta and duck. What would you say is the most unlikely combination of ingredients that actually works really well together? - Rosemary and Apple, Beetroot and chocolate, chocolate, chili spice with beef or chicken, foie gras and marshmallow. Any chef secrets you would like to share with our readers? - My passion is fresh herbs. I would like to
encourage the readers to experiment with herbs. Try using Bay leaves in dessert, or using a combination of soft herbs as a wet rub for fish. Be less cautious when you cook at home and try new things. What beverage accompanies you when you cook for yourself? - I love the Holden-Manz Big G and Vernisage, so when I cook at home I have a glass in hand. In summer a cold Darling brew is a must. Where do you find your recipe/dish inspirations from? - I enjoy looking at new trends from all over the world and then create a menu or recipe with what is available on the market. I also collaborate with my chef friends on new ideas. My herb and vegetable garden is a great inspiration. Sometimes it only takes a smell from Lemon Verbena or rubbing chocolate mint between my fingers to find a new idea for a dish. Then it is back to my kitchen to talk it over with my chefs What is your favourite “cooking quote?” - "Annie, there's a big lobster behind the refrigerator. I can't get it out. This thing's heavy. Maybe if I put a little dish of butter sauce here with a nutcracker, it will run out the other side." - Woody Allen in Annie Hall How are your braaing skills? - I do not want to boast, but I am awesome at a good old American BBQ. It is not that different from a braai. I also love to smoke food and we built a smoker for the restaurant. We smoke pork ribs, brisket and even make smoky bacon. I like to use hardwood and it is usually a all day affair. What do you enjoy doing when you aren't preparing delicious meals? - I love to sail and hope to continue racing here in the Cape waters. My other passion is fishing, something I can do all day long, if I was not a chef I would lead fishing expeditions for women and then teach them how to clean and cook their catch. If you could encourage others to start growing their own veg and herbs, what would you say to them? Start small, and plant interesting herbs so you can explore new flavors. You do not need a large area to start. A few small pots o your kitchen window would be a good way to get going. Many people have “”words to live by” – what are yours? - Mine change almost daily. If I can pick a daily devotion it would be, “So whatever you wish that others would do to you, do also to them.” Any advice for someone, young or old wanting to become a professional chef? - I started really late in my chefs career and played catch up for years. My advice would be follow your heart and go for it if that is your path of choice. Just remember it is going to take hard work and dedication to succeed. I love to empower women as chef's and teach young chefs everything I know. Be a role model so to speak. Interview: Inspire Virtual Mag
#INSPIREProle Chef Maryna Frederiksen The woman behind Holden Manz’s Franschhoek Kitchen and its fantastic “home grown” approach to ne dining.
Farm to Fork
Weather plays a vital part in the life of a gardener and they rely on television and radio forecasts to assist them. However, these forecasts can be confusing to say the least - i.e. the weather man said that it was going to rain the following day but what he really meant was that it was going to be a blazing hot day with no wind and not a cloud in sight! Here in Cape Town it is often said that we can experience three different variations of weather in one day - the day that you have planned to have a braai because you woke up to beautiful blue skies, turns into a disaster as the heavens open just as the fire is looking great, sending everyone rushing indoors for cover. It must be said though, that the weather forecasts for Cape Town during the winter were very accurate and we had to batten down hatches and watch the garden being hammered by gale force winds, rain, hail and snow. I lost the battle with the leaks in my attic - now four, not to mention my french doors which allowed the rain to come through every pane of glass! My art students braved the bad weather and arrived for classes. Mark brought delicious home made muffins full of fruit and nuts and decadent toppings. Cyndy popped in to visit - very excited as she had just sold some of her paintings and to tell us that she was off to Provence for a holiday making us all green with envy. Mandy was welcomed as a new student - very nervous at first but soon realized that our art classes are therapy too - everyone is encouraged and uplifted and there is much chatting and laughter - I feel very blessed to have all these special people in my life. When the worst of the weather was over, I did an inspection and was pleased to note that all my seedlings had survived.The spinach, celery,spring onions all looking good and I had my first pickings of broccoli which was great.The tomato plants all healthy and strong with loads of flowers. My yellow and white banksia roses have been too magnificient and of course what would a garden be without those lovely bright cheerful nasturtiums that give us bursts of colour. I have a perennial one which has deep red, double flowers and smokey green leaves. The bird table is always well stocked and much appreciated by our feathered friends - during the stormy weather a pair of doves still managed to raise two baby chicks in their nest in the weeping pepper tree - this was quite a miracle as doves make such ridiculously flimsy nests and often lose their eggs in windy weather. The young doves are very tame now and visit me daily on my balcony. The wild flowers in the Cape were magnificent this year - even along the free-ways I would get a warm glow inside me as I glanced down
at the flowering oxalis and tiny daisies - my one student Di has her own special word for this saying “It is just beauteous” From October onwards it is a busy time in the garden, so I have listed a few points to assist you in achieving successful results.
REMEMBER TO... • Keep the garden mulched to conserve moisture in the soil. • Roses need to be fed once a month in the growing season and watered deeply during the hot months. Water in the morning so as to avoid fungal disease. Hot weather is the time to watch out for the red spider mite - placing a sprinkler underneath the leaves will help to avoid an infestation. • Citrus plants also need deep watering and a handful of superphosphates per sq. metre sprinkled around the trees will promote fruiting - do this once a month. • Add compost when planting anything in the garden together with a handful of bonemeal to give plants a good start. • Summer salads are so much tastier when home grown so visit the nurseries and see all the different varieties available. • When it comes to herbs, sweet basil is always a favourite so plant plenty - there are also many perennial varieties available. • Coriander is easy to grow from seed but is also available in pots. • Italian parsley makes a wonderful border plant as does celery. • All herbs will benefit from a foliar feed twice a month. • Keep tomato plants well staked and don't allow them to have irregular watering as this will produce mis-shaped fruit. - Plant a hanging basket with cherry tomatoes - this looks great. Try to keep water off the leaves of tomato plants and feed regularly with an organic fertilizer. • Green peppers and chillies will astound you if you feed with a handful of magnesium sulphate every two weeks - sprinkle around the plants and water in. Happy gardening and enjoy the "lazy, hazy, crazy days of summer. Article: Liz Hoare - www.lizziesart.blogspot.com h t t p s : / / w w w. f a c e b o o k . c o m / p a g e s / L i z - H o a r e - A r t i s t - A r t Teacher/181346118578114
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A COLOURFUL PALETTE
The ongoing journey of an artist and gardener
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Creative
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Put those old wine bottle corks to good use bu using them as herb or plant signs around the garden
Create a aesthetic feature herb garden using an old palette hung on a wall
at Gre DIY ect Proj
Gardening is cheaper than therapy and you get tomatoes :)
Make this unique bird feeder with and old cooldrink bottle and wooden spoons
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