The Foodie Edition

LOWVELD ISSUE 71 | SUMMER 2018

R30.00 (incl VAT)

LIVING

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what’s inside play

Celebrate our foodie edition with awesome recipe books and amazing award-winning international restaurants and bars.

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kids

Fun stuff and the art of Aikido.

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A round up of gourmet foodies from across the Lowveld.

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Great products for summer and a homegrown talent making style waves around the world.

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Local getaways at Tomjachu and travel the seas with the Queen Mary 2.

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Talented women take to the skies and a peephole into saving our ellies.

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Private and commercial spaces wow.

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eat style go live spaces

Makeup and photography by Jene Smit. Hair Gary Rom Nelspruit

ed’s

wine I

i cook with

sometimes even add it

food

to the

i was looking

up food quotes to start my Ed’s letter, and instead of choosing just one – I have jotted down my favourites.

Hopefully when you read this you will nod in agreement or they will make you chuckle.

It’s our second foodie edition and as always we have had so much fun putting it together and meeting some of the talented foodies we have in the Lowveld. This year we looked further afield than traditional restaurant chefs, we also look at caterers, home cooks, brewers and more so dig in…. it’s a feast for the eyes.

Enjoy your read.

life isuncertain... always eat

dessert first

e k i l u o y e v d i o l k I t a fa lov es cake With thanks to Magnolia Restaurant & Bar, White River for the location for our foodie shoot and to Anthon Wessells and Francois van Zyl of Africa Photographic Services who took amazing pics.

EDITOR Nicky Manson, nicky@lowveldlivingmagazine.com | EDITORIAL Nicky Manson, Trevor Crighton, Dianne Tipping-Woods, Annelle Whyte, Bev Tucker, Adam Cruise | ADVERTISING Audrey Ford Duimelaar audrey@lowveldlivingmagazine.com. Shanei Mostert shanei@lowveldlivingmagazine.com | PHOTOGRAPHY Africa Photographic Services | DESIGN Creative Union | PROOF READING EditPro | EDITORIAL info@lowveldlivingmagazine.com | DISTRIBUTION GMF Consulting PRINTING Paarl Media KZN | CONTACT US 013 751 3330 | COVER A Feast, Africa Photographic Services. © Copyright 2018 Lowveld Living. All rights reserved. No part of this publication may be reproduced without the express written permission of Lowveld Living Magazine or the publisher. The opinions expressed in this publication are not necessarily those of the publisher. All editorial information contained herein is, and remains, the property of Lowveld Living Magazine and/or its writers and/or photographers. Lowveld Living Magazine, its publisher, staff and contractors accept no liability for loss or damage in any form whatsoever arising from information, submissions or opinions expressed in this publication. Public comment and submissions are published at the sole discretion of Lowveld Living Magazine. E&OE.

FOOD, GLORIOUS FOOD | 2018

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review

Read it and eat Celebrating our foodie edition with the latest cook books

Weber Classics by Jamie Purviance: Nicknamed the ultimate braai book, this recipe book will make a Jan Braai out of anyone. From hickory smoked beer chicken and honey and orange glazed spare ribs to the perfect pork chops – learn all the skills of the trade. R330, Penguin Random House.

Gennaro’s Fast Cook Italian by Gennaro Contaldo: This book is good enough to eat. Think rissoto, carbonara di salmone, gnocchi, and fusilli bucati with walnuts, cream and crispy croutons. You will be salivating from page one. R430, Penguin Random House.

Feasts Of Veg by Nina Olsson: This books looks as good as the food in it and may just convert me to being a veggie. Timeless recipes like gratin Dauphinois with roasted leeks (cheezy potato bake) sit alongside an exciting twist on the chocolate cake – date and beetroot choc cake with lingonberry glaze. Beautiful dishes like beetroot ravioli with pesto sauce also compete with aubergine and red pepper lasagna with cherry tomatoes. Hungry yet? R400, Jonathan Ball Publishers.

Food For Sensitive Tummies by Gabi Steenkamp and Cath Day: These dieticians, with a special interest in IBS, look at trigger foods, the importance of reading food labels and showcase recipes that are great for gut health. Learn how to make aubergine lasagna, overnight oats, and meet the green mamba – a veggie juice like no other. R295, Tafelburg.

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review

As Good As Eating Out: Your Family presents your very own restaurant at home. Make all your favourite dishes like beef espetadas, corn dogs, mini sliders, and fish tacos, yet use healthy and more affordable ingredients.

R280, Human & Rosseau.

FOOD, GLORIOUS FOOD | 2018

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fun with

style

The INSIDE World Festival of Interiors is dedicated to celebrating, sharing and inspiring outstanding interior design professionals and architects. We love these nominated restaurants and bars – sexy, sleek and fun foodie spots.

GRANDMA’S HOME RESTAURANT, CHINA – DESIGNED BY SHANWEI WENG

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ENTRANCE CAFÉ OF RESTAURANT AT HARRISON URBY CENTRE, NEW JERSEY, USA – DESIGNED BY CONCRETE KERRY CENTRE STORE OF MR.MAIMAI RESTAURANT, CHINA – DESIGNED BY SHANWEI WENG LEFT: HEADQUARTERS CLUB & RESTAURANT, BEIJING – DESIGNED BY BEIJING FENGHEMUCHEN SPACE DESIGN BELOW: TAKO RESTAURANT, SWEDEN – DESIGNED BY TENGBOM

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FUCINA RESTAURANT & LOUNGE, LONDON – DESIGNED BY ANDY MARTIN ARCHITECTURE

MEAN NOODLES BAR, HONG KONG – DESIGNED BY OPENUU

Garden & Home

Show

EVERYTHING TRENDING THIS SEASON INDOOR & OUTDOOR ALL UNDER ONE ROOF 23-28 October Riverside Mall Mbombela FREE ENTRY R500 Riverside Mall gift voucher to one lucky visitor Enter at the Garden & Home Show

082 494 4279

oriental tea This year’s annual event, organised by Find It Promotions, featured gorgeous women, spectacularly decorated tables and amazing prizes. All money raised was split between Cansa Lowveld, Hospice and Pro Life. With our fabulous partners in crime, Lowveld Living, had the difficult task of choosing the best dressed tables. Congrats to Seymore du Toit & Basson Attorneys whose beautiful Japanese interpretation won the big prize. Landrover/Jaguar came second and third was Dana Travel Agency. Many thanks to Jene Smit for the team’s Asian inspired makeup.

Photos Nic Ings

MP Show

This year’s event saw a host of activities to take part in or just watch from the sidelines. Moholoholo was on hand with its amazing raptors and its resident cheetah, there was sheep shearing, wrestling, police dog demos, donkey cart rides, sawing competitions and more. Music blasted, shows entertained and food and drink stalls galore kept us Lowvelders happy. Photos Show Me Nelspruit and Mpumalanga Show

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shooting straight

jeremy loops

We hope you caught Jeremy Loops and his soul soothing voice at The White River Barnyard recently. If not, we grilled him for you.

Describe your rise to fame? Methodical. We knew we had an edge with our live show, so we started there. My songwriting has been improving exponentially over the years, and as soon as the quality of my tunes were in step with our show, we shot to another level.

Have you always sung? Casually? Yes, all my life. Seriously?

Only for the last 10 years maybe.

Favourite instrument? Guitar. But I have a soft spot for harmonicas too. Which instrument can you not play? The mandolin, and keyboard. Ooh, and an accordion. I’ve been dabbling in them.

Funniest moment on stage? I once had a guitar string break, and while changing the string, I invited someone from the crowd on stage to tell a joke. It went down so well, I invited another person right after who told the most racist joke. I cut them off and ushered them off stage. It was deeply cringeworthy and incredibly bizarre, and it flipped a truly funny moment into a tragic one. That’s always stayed with me.

What do you like singing about? My lived experiences.

Where I’m coming from, and where I hope I’m going to. Life is universal, and it doesn’t make much sense for me to sing about anything else, really.

Who would you like to share a stage with? There’s this tragically underrated singer-songwriter named Andrew Bird who makes unbelievably beautiful music. He’d be top of my list.

Some of your music videos involve the beach, is this intentional? The ocean is a huge part of my life. Water has deep symbolism for me.

If you knew today was your last day on earth, how would you spend it? The same way I spend every day as is. I try to live my life appreciative for the place I’m in and the people

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I’m close to. I’d want my last days surrounded by friends and family.

Do you ever get nervous on stage? Not so much anymore.

Before the set, absolutely. Nerves mean you care. I’d be very suspicious if I stopped feeling a slight anxiety before we took stage.

How do you unwind after a show? I just try to catch my breath after.

Ever kissed a fan? Never kiss and tell.

If you were a convicted person, what would your last meal be? Jeez, these questions took a dark turn. Hahaha. I’d rather focus on staying off death row than pick my last meal.

Any stalkers? Professional stalkers? No. I keep my personal life very low profile, which makes it especially difficult for people to stalk me. But we’ve had some weird people pop up over the years for sure.

Fave series? I limit my TV watching time aggressively, but I know there are several great shows on air at the moment.

Rick & Morty is brilliant. That’s one I got into. If you weren’t a musician, what would you be? A full time environmentalist.

I co-founded a tree planting company called Greenpop a few years ago, and to date our organisation has planted nearly 95 000 trees in under-green and underprivileged communities in Southern Africa.

Favourite local muso? There’s this young band from my home town called Ben Dey & The Concrete Lions. They’re brilliant. I’ve got big big hopes for them.

Who would you like to roast on the TV show? Trump, probably.

What’s next? More music. More touring. I’ve been in this game for a few years now, but it feels like I’m just getting started, to be honest. I’ve never been more focused or passionate than I am right now.

play

PLAY

STAY

DINE

THE PLACE TO BE IN MBOMBELA emnotweni.co.za | 013 757 4300

FOOD, GLORIOUS | 2018 17 TSOGO SUN PROUDLY SUPPORTS THE NATIONAL RESPONSIBLE GAMBLING PROGRAMME. WINNERS KNOW WHENFOOD TO STOP. ONLY PERSONS OVER 18 ARE PERMITTED TO GAMBLE. NATIONAL PROBLEM GAMBLING COUNSELLING TOLL FREE HELPLINE 0800 006 008.

Book Fest

The third annual Lowveld Book Festival started with a bang on Friday 16th August with a gathering of fabulous South African authors, film makers and poets with plenty of red wine from Porcupine Ridge and curry from the White River Barnyard. Despite the dismal weather, talks were well attended and we loved catching up with the likes of writers Adam Cruise, Walter Thornhill, Kobus du Toit, Romy Sommers, and more.

Photos TheMousist.co.za

kids

kidstuff Space Tortoise by Ross Montgomery David Litchfield: Little tortoise is very lonley on his side of the park. Every night he watches the stars twinkle in the sky and vows to visit them one day. All he will need to do is make himself an astronaut suit, hike thorugh the treacherous desert, navigate the wild seas and find a space ship. R160, Jonathan Ball Publishers.

Once Upon A Rhino by Avril Van Der Merwe: Hippo is super jealous of Rhino’s horn and plots to steal it. But once she has her prized possesion she realises that the horn is not the easiest thing to have on her head and she gets herself in all kinds of uncomfortable positions. Will she learn her lesson? R100, Penguin Random House.

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family outings The new Thule Sapling is the ideal accessory for the active family in the Lowveld. This innovative child carrier backpack gives your child the best view and a cushy, secure ride. It’s comfortable for the wearer and has loads of smart features like a convenient water reservoir pocket and a zippered compartment, which provides additional storage for essentials. Also includes stirrups for little one’s legs and a deployable sunshade. And the Thule Sapling Elite has a a mirror to allow you to check up on your passenger. From R4499 – R4999, available from www.thule.com.

Young Engineers is here Young Engineers provide an engaging, hands-on learning platform. The educational goals are achieved by using LEGO® and K’nex® assembly kits uniquely designed by their staff, demonstrating the scientific principles in a fun and accessible fashion; combining experiments that form scientific intuition with stories that capture the imagination. The sessions provide theoretical knowledge and practical implementation in Science, Technology, Engineering and Mathematics (STEM) basics. The logo of Young Engineers shows ‘e²’ – this stands for Edutainment = education + entertainment. Learning through fun. YE aims to develop motor skills and creative skills, expand knowledge and more.

There are five levels: Big Builders: 4-6 years, use K’nex blocks. Bricks Challenge: 7-10 years, Lego kits. Galileo Technic: 11-13 and Bricks challenge graduates. Robobricks and Robotics: These levels will start once there are Galileo graduates. Classes have begun in Lydenburg, White River and Nelspruit so get in touch. 081 467 3557, infompeast@youngengineers.co.za, www.youngengineers.co.za

kids

the art of

peace Aikido, a modern Japanese martial art, focuses on achieving harmony. The idea is to bring peaceful resolution to situations of conflict, in all aspects of life. What’s more, children too can learn mindfulness, self-discipline and nonaggressive self defense Words Annelle Whyte

originally

from Johannesburg, Craig Borman found himself needing to learn self-defence (and a sense of meaning and purpose in life) in the 1990s. The city was dangerous and he wanted to learn to defend himself – not only physically but also to empower his mind.

Having researched a myriad of options, he settled upon the relatively unknown at the time art of Aikido.

And the rest is history. He has studied under the world’s most respected teachers and visited Japan on numerous occasions over the last 25 years, all the while honing this art.

Moving to the Lowveld came just over two years ago. Craig and his family wanted a different life to that in the city. “In a nutshell Aikido is the achievement of essence and parity.

Movement drives will, that drives intention, that drives form and attitude,” explains cool, calm and collected Sensei Craig, by way of introduction.

Suddenly, acutely aware of my nervous energy and jangly mind, I gingerly ask Craig to explain. To grasp the concept, adopt an open mind (which thankfully comes naturally to children) and the understanding that all of life, heaven and earth, is interconnected. In itself, this is not

FOOD, GLORIOUS FOOD | 2018

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kids

new. Modern and ancient philosophies, religions and belief systems around the world employ this rationale.

Loosely translated, Aikido means “the way of harmony”, with harmony being underpinned by nature.

Ai: Harmony Ki: Energy Do: Path or way Founded by Sensei Morihei Ueshiba in Japan in the 1940s through a melding of martial arts (and values), Aikido continues to gain momentum around the world. Like most martial arts Aikido draws upon a marriage of mind, body and soul. However, Aikido distinguishes itself in that it is non-competitive and non-aggressive.

The discipline is about improving yourself and recognising and appreciating your impact on others (and those on you). The aim is to achieve “shizentai” – a relaxed, peaceful and open state of being. The more you practice, the more aware you become of yourself and those around you, enabling sincerity and authenticity in life.

Conceptually, I was beginning to get it, although I needed to understand more about the ‘how’. “In training we practice movement, balance and breathing. Repeating constructive patterns calms the mind. And the calmer your mind, the calmer your body, the more stable you are. We focus on using both sides of the body in a natural way.

Students learn from elders and the classes are inclusive, promoting a sense of belonging,” explains Craig. “You learn to defend yourself if needed. However, the more aware and in tune you become, the less likely you are to encounter situations where you need to.”

Westerners commonly understand martial art as a technique, but ultimately it becomes a way of life. “It is the

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study of form, how you exist in the present, as opposed to focusing on an outcome, like winning for example,” explains Craig. “Practising and repeating movement techniques create a sense of mindfulness that translate into and through life in establishing meaning,” he says.

What, more specifically, is in it for kids? From as young as four, children learn self-discipline, respect and how to defend themselves. They also learn to coordinate the mind and body and have fun at the same time. The study improves concentration, posture, balance and

OTHER MARTIAL ARTS IN THE AREA: Shen Centre: www.shencentre.co.za Wolves Academy: www.wolvesacademy.co.za Lowveld Shotokan Karate: www.facebook. com/nelspruitshotokan.nelspruitkarate White River Budokan: www.budokai.us Nelspruit Judo Club: www.facebook.com/nelspruitjudo

kids

“THERE ARE NO CONTESTS IN THE ART OF PEACE. A TRUE WARRIOR IS INVINCIBLE BECAUSE HE OR SHE CONTESTS NOTHING. DEFEAT MEANS TO DEFEAT THE MIND OF CONTENTION THAT WE HARBOUR WITHIN.” MORIHEI UESHIBA, FOUNDER OF AIKIDO

strengthening of the core.

“I’ve had enormous success with children who struggle with concentration, many of whom were on medication and no longer are, thanks to the focus they achieve in Aikido.

I’ve also had the pleasure of seeing self-confidence develop in children who are bullied or don’t fit a mainstream mould.

They learn to stay centred and stand their ground. To neither give in nor be an aggressor,” shares Craig. “Children become empowered and respectful, of themselves and others.”

Interestingly, there are differences in how Westerners and Easterners view the world. For example, when entering a room, Westerners tend to focus on one object first, and then take in the room. For Easterners, it is the opposite, whereby they first form an impression of the space, and then take in individual objects.

This “holistic” approach is further articulated in the schooling system. Western approaches segregate learning an academic subject from a sporting skill for example, whereas in Japan, the philosophy is more fluid; all parts of the mind and body are engaged in all activities. Children begin learning martial arts from a young age as this is seen as integral to coping in life across all spheres.

All the talk of Western and Eastern made me wonder about IQ and whether there is a correlation. Although some may argue it is a crude measure, it was compelling to learn that a holistic approach seems to correspond with high IQ: Japan ranks third in the world for the highest average IQ, preceded only by two countries that also place emphasis on this all-encompassing way of learning.

In addition to exercise and having fun, kids in Craig’s class develop at their own pace. Discipline and etiquette

is fundamental as is respect. Aikido gradings differ from karate and judo. It is based on how you improve your mind due to its non-competitive philosophy. The timeline is dependent on the person and how they assimilate and practice the art. It also follows the moral Japanese tradition of “bushido”, which can be associated with the samurai of old Japan. Based on the spear and sword, it teaches that a true warrior should live with the virtues of loyalty, valour and honour.

These inspirational teachings show that the real way of the warrior is based on compassion, wisdom, fearlessness, and the love of nature.

INFO Classes run both in Nelspruit and White River at Uplands. Sensei Craig Borman, 084 568 1110, www.aikidoshizentaidojo.co.za NOTE: Craig Borman is a 5th Dan Aikido instructor and is affiliated to the Aikido Federation of South Africa.

He is a senior members of the national grading committee and has twice represented SA at the International Aikido Federation Congress in Japan.

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tea time We love YuppieChef’s new range of tea pots. The Blue Kew Richmond teapot offers a beautiful gloss finish. Featuring the prestigiously embossed Royal Botanic Gardens Kew logo, it is microwave safe. R559. The colourful Pugg Teapot steeps a generous amount of piping hot tea for two, using either loose leaf tea or tea bags. Made from durable ceramic and stainless steel, it comes in several colours. R629, all available from www.yuppiechef.com

&

food drinks we love

Stellenbosch Hills Polkadraai Pinotage/Merlot 2017 is a gorgeous blend for cold nights that still play havoc with our weather. Serve it with delicious bakes like moussaka or a cheesy Parmigiana. Easy drinking, easy on the wallet and quite delicious. From R44.50, available from liquor stores.

Tito’s arrives in SA Not to be confused with its Mozambican rum namesake, Tito’s Handmade Vodka, is actually from Austin USA. Tito’s is produced in Austin’s oldest legal distillery using corn as a base for the spirit production instead of commonly used wheat. The result is that the vodka is naturally gluten-free. Sweet creamy mouth feel, with hints of cracked black pepper spice on the palate and a long, smooth, peppery finish with a hint of Brazil nuts. Even yummy on ice or as a shooter. R280, available from liquor stores. www.titosvodka.com

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saucy flavours Using the original recipe since 1997, Croc Sauce is created with love. Some of the ingredients include chillies, sherry, garlic, vinegar and sunflower oil – not too spicy, not too hot, even the kids will like it! Use it as a dip or condiment or as a cook-in sauce. It is made with self-preserving ingredients and will keep well in the fridge or in a cool place.

Available from various outlets in White River, Hall’s Farm Stall in Nelspruit, and Bonjour Total Station at ALZU on the N4. Contact Alta, 063 067 0030, crocsauce2018@gmail.com

eat & drink

Fat Bastard Pinot Noir Rosé 2017 is the newest family member. A gorgeous salmon pink colour, the bottle is cute too, and it makes a great drink for summer. The wine is dry with sweet strawberry and watermelon aromas.

It’s creamy on the palate and is bursting with summer berries. Yum with seafood. From R75, available from liquor stores. www.fatbastardwine.co.za Nederburg The Manor House Cabernet Sauvignon 2015 has been described by critics as a ‘very well put together wine”. Nederburg’s The Manor House collection comprises single varietal wines made from some of the Paarl winery’s bestof-best fruit. Light tannins are revealed with red and black fruit, some floral perfume, fresh herbs and attractive oak on the nose. Lots of fruit on the palate. The multi award-winning wine achieved the highest score in this year’s Cabernet Sauvignon Report by Winemag. co.za . Buy online, R160 at www.vinoteque.co.za

wild for spice Tin Giraffe specialise in the production of Chipotle Chili sauces, marinades, mayonnaise, rubs and various other food products. They pride themselves on creating superior-quality natural flavours. The Jalapeño chillis are grown, oak smoked and dried on a Lowveld farm. Tin Giraffe’s Chipotle Chili sauce is the flagship product. No artificial preservatives – just a delicious, warm smoky flavour. The uniquely distinctive flavour complements chicken and seafood, red meat and pork, cheese, avocado, scrambled eggs and more. It is also used as the main ingredient in their other products like the popular Chipotle Marinade. We tried it on burgers – wow!

Get in touch: Charles Deane 082 306 5771, charles@tingiraffe.co.za, www.tingiraffe.co.za

at the

chef’s table

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eat & drink

Welcome to our second foodie edition where we showcase and celebrate wonderful and authentic Lowveld foodies.

Photos Francois van Zyl, Anthon Wessells, Africa Photographic Services.

Shot at Magnolia Restaurant, Bar & Cafe, Casterbridge Lifestyle Centre

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Andries CO-OWNER G’S BISTRO George Andries Ruthven, 30, Hazyview I WAS BORN IN Nelspruit in Rob Fereirra Hospital and have always been a proud Lowvelder. I don’t think they dare tell me MY NICKNAME IN THE KITCHEN. Ha ha. I RUN my two restaurants with the help of my team and we also do lots of outside catering, which is always a great challenge.

MY FOODIE ROLE MODEL is not so much a celeb but local cooks who have so much passion. MY FAVOURITE THING TO COOK AT HOME is homemade ravioli. MY SIGNATURE DISH is butter chicken curry. BEST INGREDIENT COMBINATIONS are always simple and fresh. BEST COOKING TIP IS so simple – adding olive oil to the water when making pasta so it doesn’t stick. MOST ESSENTIAL KITCHEN TOOLS is my cook’s knife. I GET NEW IDEAS FROM smells and feelings when I am in the supermarket or veggie garden. You see a pomegranate and I see a succulent lamb cutlet with a pomegranate and rosemary reduction. I am not sure ABOUT MY FUTURE. I ask the Lord every day for guidance and for Him to guide my path, and I am just thankful for all the opportunities that I have been given.

INFO 082 806 7511, gsbistro@telkomsa.net, www.gsbistro.com

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Jaco CREATOR TOXIC FUDGE Jaco van der Merwe, 44, White River I WAS BORN IN Joburg. I ENDED UP IN THE LOWVELD after visiting friends and deciding to stay. Six months later we bought a farm and never looked back. WITH REGARDS TO FOODIE STUFF I have a small Macadamia Farm and am the Toxic Fudge creator. MY FOODIE ROLE MODEL IS Gennaro Contaldo. MY FAVOURITE THING TO COOK AT HOME is blackened rump over penne. MY SIGNATURE DISH IS our ever-growing range of fudge through Toxic Fudge. MY BEST INGREDIENT COMBINATION IS farmgrown rosemary in a baked chicken in the pizza oven, and of course salted Toxic Fudge and a good craft gin.

WHEN A CLIENT SAYS – your salted fudge is very salty – I GROAN… MY BEST COOKING TIP IS you can never have enough butter; making your own butter is much easier than it seems. HARDEST PRODUCT TO MAKE IN MY REPERTOIRE IS burnt caramel fudge. MOST ESSENTIAL KITCHEN TOOL IS a good thermometer. I CREATE NEW PRODUCTS BY seeing how others do it and doing the opposite, and hoping it doesn’t explode. DISH I GO TO WHEN I WANT TO IMPRESS is bacon and chicken liver pate. MY FUTURE IS the Farm Nut Roastery, a range of signature-roasted macadamia nuts from tree to plate.

INFO 082 415 4164, 1@toxicfudge.co.za

eat & drink CHEF & OWNER THE SEEDLING Marian Cottle, 62, Old Joe’s Kaia, Schoemanskloof I AM from Joburg. I ENDED UP IN THE LOWVELD when I bought Old Joe’s Kaia. I DO ANYTHING plant based.

MY FOODIE ROLE MODELS ARE the Avant Garde Vegan Gaz Oakley, Chloe Coscarelli and Bryant Terry. I WOULD LOVE TO COOK FOR vegan celebrities Brad Pitt or Joaquin Phoenix when they visit SA. FAVOURITE THING TO COOK AT HOME IS a good curry. MY SIGNATURE DISH IS Seitan roulade with mushrooms and chickpea pate in puff pastry. BEST INGREDIENT COMBINATIONS ARE smoked paprika and ripe tomatoes, pink peppercorns and vanilla ice cream, green beans and white pepper, and nutmeg in cauliflower-cheese. WHEN A GUEST ASKS – don’t you have ‘real’ milk? – I GROAN… BEST COOKING TIP IS TO understand Umami (a plant based savoury flavour).

HARDEST DISH IN MY REPERTOIRE IS perfecting the art of working with aquafaba. MOST ESSENTIAL KITCHEN TOOL IS a high quality chef knife and high-speed blender.

I GET MY IDEAS FROM opening books and magazines randomly, then changing and customising the recipe to suit my palate. MY FUTURE IS developing and sharing vegan cuisine in order for the world to realise that we do not need animals on our plates to stay healthy and to enjoy delicious meals. We are also busy with a dehydration project that will provide nutritious food en masse for feeding schemes.

INFO 083 2293751, marian@oldjoes.co.za, www.oldjoes.co.za

CHEF ALKMAAR FARMSTAY Huibrie Viljoen, 32, Nelspruit I WAS BORN IN Nelspruit. MY NICKNAME IN THE KITCHEN is Sista Boss. FOODIE ROLE MODELS are Neill Anthony, Sasha Simpson and Slippery Spoon. MOST FAMOUS PERSON I HAVE COOKED FOR is Mathews Phosa. FAVOURITE THING TO COOK AT HOME is toasted cheese. MY SIGNATURE DISH is pork belly but pampoenkoekies if you ask my friends. BEST INGREDIENT COMBINATIONS ARE butter and garlic – oldest combo in the book but nothing beats it. WHEN A CLIENT ASKS – can we put the wedding cake in your fridge (I have limited space) – I GROAN… BEST COOKING TIPS ARE to never cook without a gin & tonic; everything tastes better with real butter; people eat with their eyes first, so make it pretty; practise makes perfect and the only way to be good at what you do is to love what you do! HARDEST DISH IN MY REPERTOIRE is springbok shanks. MOST ESSENTIAL KITCHEN TOOL is my Kenwood. Not only because I use it for almost everything, but also because it was a gift from my family and friends who believed in my dream. I GET IDEAS FROM social media and TV. MY FUTURE is a new venue at Alkmaar Farmstay.

INFO 074 18 20 509, huibrie12@vodamail.co.za

Huibrie

Marian

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Cletos CHEF MISTY MOUNTAIN Cletos Chiteza, 63, Long Tom Pass I WAS BORN IN Masvingo in Zimbabwe. I FOLLOWED opportunities to the Lowveld. I HAVE A Chef certificate from Bulawayo Technical College. MY NICKNAME IN THE KITCHEN is Pappa C. I LOVE making people happy through their stomachs. MY FOODIE ROLE MODEL IS Dario De Angeli.

FAVOURITE THING TO COOK AT HOME is beef and kale stew. MY SIGNATURE DISH IS eisbein with peanut butter and sweet chilli sauce. BEST INGREDIENT COMBINATIONS ARE thyme, coriander, basil and ginger for Thai chicken curry.

WHEN A GUEST ASKS – make sirloin steak well done like elephant skin – I GROAN… BEST COOKING TIP IS to always be consistent. MOST ESSENTIAL KITCHEN TOOL is a good chef’s knife. I CREATE NEW DISHES by drawing flavours from cooking across Southern Africa. DISH I GO TO WHEN I WANT TO IMPRESS is blesbok loin served with a red wine reduction.

MY FUTURE is teaching and inspiring the next generation of chefs. INFO 013 764 3377, mistymtn@iafrica.com, www.mistymountain.co.za

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Japhta CHEF KUKA CAFÉ Japhta Mnisi, 34, Hazyview I WAS BORN at Themba Hospital in Mpumalanga and have lived my whole life in the Lowveld.

MY NICKNAME IN THE KITCHEN is Chef Japhata.

MY FOODIE ROLE MODEL is Gordon Ramsey and my mentor is Kuka Cafe’s Jamie Watt.

THE MOST FAMOUS PERSON I HAVE COOKED FOR IS SA comedian Somizi Mhlongo.

MY SIGNATURE DISH is grilled kudu fillet with pan fried mushrooms or slow braised springbok shank.

BEST INGREDIENT COMBINATIONS are using any locally produced ingredients which showcase our area and heritage.

MY FUTURE IS owning a my own restaurant one day.

INFO 013 737 6957, https://www.kukasoup.co.za

Francois CHEF & OWNER POTLUCK BOSKOMBUIS Francois Laubscher, 43, Graskop I WAS BORN in Worcester, WC. I ENDED UP IN THE LOWVELD when my parents relocated; my father worked for Kruger National Park, and I grew up in Skukuza. NICKNAME IN THE KITCHEN is Umlungu. FOODIE ROLE MODEL is Jamie Oliver. MOST FAMOUS PERSON I HAVE COOKED FOR is Kurt Russell but all my patrons are equally important and will get the same attention and love. FAVOURITE THING TO COOK AT HOME is “Poulet a la Lyonnaise” – very extravagant name for a hearty, uncomplicated chicken casserole. I tweaked it to accommodate our local ingredients. MY SIGNATURE DISH Is Boskombuis Veggie Bake – deconstructed “paptert”, thin layers of mieliepap with maize kernels, pan-fried veg, mushrooms, grated cheese, topped with fresh herbs and tomato relish, made in a tin cup and baked in a wood-burning oven. BEST INGREDIENT COMBINATIONS are fresh coriander and wild rocket; I am in love with these herbs.

BEST COOKING TIP is always use the freshest ingredients and never freeze fresh meat. HARDEST DISH IN MY REPERTOIRE is any dessert. MOST ESSENTIAL KITCHEN TOOL is my wife and an old-fashioned pressure steamer pot. I CREATE NEW DISHES by buying fresh produce, especially venison cuts, and going from there. DISH I GO TO WHEN I WANT TO IMPRESS is slow braised venison shanks with herby lemon and garlic olive oil. MY FUTURE IS an afro-continental bistro in Graskop. My vision is to use only local fresh ingredients, and add some of the hearty old-world cooking methods to suit the climate in Graskop. INFO 071 539 6773, potluckboskombuis@gmail.com

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Ntando CHEF TOMJACHU BUSH RETREAT Ntando Ngubane, 30, Nelspruit I WAS BORN in Pietermaritzburg, KZN. I ENDED UP IN THE LOWVELD WHEN I got a job offer at Tomjachu. MY NICKNAME IN THE KITCHEN IS ‘Pele Pele’ meaning chillies. MY FOODIE ROLE MODEL IS Siba from Siba’s Table. MOST FAMOUS PERSON I HAVE COOKED FOR IS Beast (Tendai Mtawarira – Springbok rugby player).

MY FAVOURITE THING TO COOK AT HOME IS braised oxtail. MY SIGNATURE DISH IS chargrilled chicken roulade with a roast pear purée, rosemary velouté, crushed baby potatoes, salsa verde and baked cardamom butternut. BEST INGREDIENT COMBINATIONS ARE soya sauce, sweet-chilli and lemongrass cauliflower purée, fish consommé and sultanas or blue cheese, fig and honey. BEST COOKING TIP IS cooking on a slow heat as it produces the best results. HARDEST DISH IN MY REPERTOIRE IS baking the best macaroons.

MOST ESSENTIAL KITCHEN TOOL IS a Sous vide machine. I GET NEW IDEAS FROM cookbooks, magazines, nature and watching food channels, and then I add my own personality. MY FUTURE IS TO have my own catering and events company, and my long-term goal is to have a café with an Ntando twist! INFO 082 704 4804, reservations@ tomjachu.com, www.tomjachu.co.za

eat & drink CHEF PICASSO’S MEXICAN TAQUERIA Bandile Armstrong Mlindazwe, 35, White River I WAS BORN IN Willowvale, Eastern Cape. I ENDED UP IN THE LOWVELD 16 years ago when I moved with my mother when she relocated for work. MY NICKNAME IN THE KITCHEN is Malume (meaning uncle in Siswati/ Zulu). FOODIE ROLE MODEL IS Mitchel Roux Jnr. MOST FAMOUS PERSON I HAVE COOKED FOR is DJ Fresh. FAVOURITE THING TO COOK AT HOME is oxtail stew served with samp and beans, as it is a traditional dish. MY SIGNATURE DISH IS chilli con carne bowl.

This dish takes hours to make and is a true authentic Mexican dish. BEST INGREDIENT COMBINATIONS are lime and chilli. WHEN A GUEST ASKS – for a custom dish during a busy service – I GROAN… BEST COOKING TIP IS cooking from the heart. You should love what you do. HARDEST DISH IN MY REPERTOIRE is a soufflé because there is no room for error. MOST ESSENTIAL KITCHEN TOOL is my chef’s knife. I GET MY IDEAS from reading cookbooks. DISH I GO TO WHEN I WANT TO IMPRESS IS Norwegian salmon.

MY FUTURE is to visit the original Picasso’s in Greece. I would also like to be a private chef like Neil Anthony.

INFO 013 750 0300, picasso@picassoismexican.co.za, www.picassoismexican.co.za

Armstrong

BREWER SABIE BREWING CO Fredrick John Waring, 36, Sabie I WAS BORN IN Bloemfontein. I ENDED UP IN THE LOWVELD after living in the UK where I brewed beer.

The position became available at Sabie Brewing Co. and I jumped at the chance. I TAKE INSPIRATION FROM various other breweries such as Omnipollo, Mikkeller and Thornbridge. MOST FAMOUS PERSON TO DRINK MY BEER in the UK are the judges from Great British Bake Off and the saxophone player for Dire Straits, Chris White, as well as the popular rock band, Bring Me The Horizon. Most recently we had Jan Braai coming in at Sabie. FAVOURITE THING TO DRINK AT HOME is beer of course, whisky and strong coffee. SIGNATURE BEERS are Pale Ales and Stouts.

BEST BEER INGREDIENT COMBINATIONS are water, hops and barley. WHEN A CLIENT GUEST ASKS – for craft beer shandies and when they mix more than one style of beer together – I GROAN… BEST BEER BREWING TIP is to make beer you would like to drink yourself. HARDEST BEER IN MY REPERTOIRE is the Belgian Witbier – rather tricky to get perfect. MOST ESSENTIAL BREWING TOOLS are the Refractometer and Hydrometer – these measure the alcohol gravity of the beer and this is a very important step in the brewing process. I GET MY IDEAS FROM brewing blogs, collaborations and talks with other brewers, practise and of course lots of tasting. MY FUTURE IS to expand the brewery and open a couple of taprooms. I hope to continue to brew beer for a long time to come. INFO 013 764 1005, beer@sabiebrewery.com, www.sabiebrewery.com

FJ

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eat & drink

Fatima Mahmood

&

CHEFS FATIMA’S KITCHEN Fatima, 50, Dullstroom I WAS BORN in a small farming town in North West Province called Swartruggens. WHEN I GOT married I relocated to Dullstroom and never looked back. NICKNAME IN THE KITCHEN is Mum. FOODIE ROLE MODEL is Jamie Oliver. MOST FAMOUS PERSON I HAVE COOKED FOR is food blogger Naqiya Mayet. FAVOURITE THING TO COOK AT HOME is everything and anything, as long as it makes my family happy. MY SIGNATURE DISH is chicken samosas and a masala trout. BEST INGREDIENT COMBINATIONS are ginger and garlic. You can never go wrong. WHEN A CLIENT ASKS – why is this food so spicy – I GROAN… HARDEST DISH IN MY REPERTOIRE is afval.

MOST ESSENTIAL KITCHEN TOOL is a wooden spatula. I GET MY IDEAS FROM trying out different dishes. It’s mostly trial and error! Inspiration comes mainly from social media as well as recipe books. DISH I GO TO WHEN I WANT TO IMPRESS is biryani.

INFO fatimaskitchen2@gmail.com, Facebook: Fatima’s Kitchen

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Maria Alida

OWNER ROYAL TREATS Alida Nieuwenhuis, 26, Nelspruit.

I WAS BORN IN Rustenburg. I ENDED UP IN THE LOWVELD when my husband was transfered to Nelspruit. I SPECIALISE IN celebration cakes as well as dessert treats. MY FOODIE ROLE MODELS ARE two cakers that inspire me, Bloom Cakes and Don’t Tell Charles. MY FAVOURITE THING TO COOK AT HOME IS A New York baked cheese cake. WHEN A CLIENT ASKS – me to make something plain or old fashioned – I GROAN… BEST BAKING TIP IS TO know when to say no and find out what style suits you and stick to it.

HARDEST DISH IN MY REPERTOIRE IS macaroons.

MOST ESSENTIAL KITCHEN TOOL IS MY turntable.

I CREATE NEW DISHES BY knowing how the event is going to look and being inspired by the stationery, invitations, as well as the decor elements. MY FUTURE IS workshops, as well as weekly treat boxes and cakes.

INFO 082 315 1288, alida.nieuwenhuis@gmail.com, Facebook/royal treats

OWNER EVA.MIA Maria Kostakis, 26, Nelspruit I WAS BORN IN Lydenburg. MY NICKNAME IN THE KITCHEN IS Butter Fingers – I can be very clumsy.

MY COMPANY offers private catering services for Greek products. The name is a combo of my sister’s name Evangelia and my name Maria. MY FOODIE ROLE MODEL IS my uncle Janne Kostakis, he taught me a lot in the kitchen but then again Jamie Oliver has been my forever childhood crush.

FAVOURITE THING TO COOK AT HOME IS definitely any pasta dish! MY SIGNATURE DISH IS my traditional Baklava.

BEST INGREDIENT COMBINATION IS olive oil, garlic and oregano (but the real oregano that my Yiayia sends to me from Greece). BEST BAKING TIP is do not open the oven door when your cake is baking. HARDEST DISH IN MY REPERTOIRE IS creating Baklava Macaroons. I will keep at it until it comes out perfect. MOST ESSENTIAL KITCHEN TOOL IS a sharp knife. MY IDEAS COME FROM watching a lot of cooking shows especially Akis Petrezikis and I get inspired to create and try out new recipes. MY FUTURE is having my own coffee shop with homemade treats and delicious savoury meals. But before that, travelling Europe with my sister, would be on the top of my list. I cannot wait to discover new flavours and recipes to add to Eva.Mia’s Menu.

INFO 072 017 4515, eva.mia.est16@gmail.com

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eat & drink

Tim

OWNER & BREWER SABIE VALLEY COFFEE Timothy Michael Buckland, 60, White River I WAS BORN IN Harare, Zimbabwe. I CAME TO THE LOWVELD to farm coffee – to escape the Johannesburg rat race. MOST FAMOUS PEOPLE WE HAVE SERVED COFFEE TO ARE South African legends Alfie Cox and Darryl Curtis but our coffee is enjoyed by many interesting and varied people. FAVOURITE THING TO DRINK AT HOME IS a cold brew layered with fresh cream. OUR SIGNATURE DRINK is our Bushveld Blend coffee. BEST INGREDIENT COMBINATIONS are coffee, lavender and coconut milk. WHEN A GUEST ASKS – for instant coffee – I GROAN... MY BEST COFFEE BREWING TIP is to ensure optimal oil extraction, and grind coffee according to your brewing method. HARDEST COFFEE TO MAKE IN OUR REPERTOIRE IS a perfectly composed cappuccino. MY MOST ESSENTIAL KITCHEN TOOL IS a burr grinder.

WE CREATE NEW FLAVOURS BY listening to other people’s coffee experiences. OUR FUTURE IS keeping up with the exploding coffee culture. INFO 083 655 9164, sales@sabievalleycoffee.com, www.sabievalleycoffee.com

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Kascha CHEF SABIE RIVER SUN Kascha Bekker, 33, Sabie I WAS BORN in Kempton Park but grew up in the North West.

I ENDED UP IN THE LOWVELD WHEN the opportunity was presented by the company I work for. MY NICKNAME IN THE KITCHEN IS Chef, Chef, Chef... MY FOODIE ROLE MODEL IS Chris Hastings from Hot & Hot Fish Club. He is all about using local, fresh produce with exceptional creativity and respect for food. MOST FAMOUS PERSON I HAVE COOKED FOR IS probably the First Lady in the USA. FAVOURITE THING TO COOK AT HOME IS fresh pasta. MY SIGNATURE DISH IS a recently created burger mix – filled with lamb, beef and pork – and a special touch of cheese. BEST INGREDIENT COMBINATIONS ARE the balance between sweet, sour, and salty. WHEN A GUEST ASKS – for last minute special dietary requirements – I GROAN… BEST COOKING TIP IS always use a sharp knife. HARDEST DISH IN MY REPERTOIRE IS macaroons – they demand extra care when making – and the perfect conditions to cook in. MOST ESSENTIAL KITCHEN TOOL IS a Japanese mandolin. I CREATE NEW DISHES BY following the international chefs I have worked with – they are usually a step ahead – and keeping up through the Internet.

MY FUTURE WILL BE filled with the enhancement of kitchen operations and staff development and many more occasions where the food we cook will be part of a memorable occasion.

INFO 013 737 4600, www.tsogosun.com/sabi-river-sun-resort

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Rowena

CREATORS BFM Known as Best Farmer’s Market, Back For More, Big Fat Mamma’s in White River I AM three and a half years old. I WAS BORN in White River.

MY NICKNAME IN THE KITCHEN is Biff. I RUN A Farmer’s Market. FOODIE ROLE MODELS ARE all the wonderful stallholders that produce what they do. MOST FAMOUS PERSON I HAVE COOKED FOR is the Mayor of Casterbridge. FAVOURITE THING TO COOK AT HOME is anything out of the garden with a glass of vino. MY SIGNATURE DISH IS anything fresh, hand crafted and

Sue

unique. BEST INGREDIENT COMBINATIONS are local, fresh, homemade and a touch of coriander. WHEN A STALL HOLDER – wants to sell tacky imported goods – I GROAN… BEST COOKING AND GROWING TIP is to do it with passion. HARDEST DISH IN MY REPERTOIRE is something out of season. MOST ESSENTIAL TOOL for the market is a staple gun, ladder, scissors and market plan. MY FUTURE is to be completely eco friendly.

INFO Sue 073 590 8825, Rowena 082 449 8099, Facebook:BFM

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DUKE

Summerfields Estate

GIN

A Hidden Gem Glamping in an Estate Retreat!

This is how our guests describe Summerfields The Mpumalanga Lowveld is an obvious and easy choice to make - in the shadow of the escarpment, with its majestic cascades of greenery, rock-pools and cool forests, lay the nostalgia of many a summer holiday.

Summerfields Estate has been built by owners with spirited enthusiasm for adding value in all their activities – from cracking and roasting macadamia nuts to distilling litchi juice into a craft gin, all with an aim to enhance the experience of their guests.

Summerfields Rose Retreat and Spa has also evolved into an escape from the real pressures of everyday stress, where guests are offered premium accommodation, gourmet food, natural spa treatments and an array of nature-based activities to unwind, recuperate and recharge the batteries.

Away from all the touristy circuit is this amazing glamping experience.

This retreat is just what you require if you are seeking solace, peace, serenity, calm and bliss.

All the rooms are surrounded with thick greens, a cosy heated bed, a standalone bath tub, a beautiful deck overlooking the wonderful natural bush or the Sabie River. Absolutely romantic and blissful.

The sound of the waters of the Sabie River flowing by and just pampering yourself to this amazing natural environment. The latest addition to the estate, Duke Gin, is an exotically fragrant gin - traditional and tropical botanicals are gradually infused during distillation to produce a balance between sweet, fresh hints of rose, ginger and honey, and grounded, earthy tones of juniper berries and macadamia.

A taste of the real Africa! It is incredible escape for people who just want to have “Me Time”

Contact details: 013 737 6500 • 082 611 6956 info@summerfields.co.za • accounts@summerfields.co.za • www. summerfields.co.za/duke-gin

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boozy recipes

RUM COFFEE RISOTTO If you thought risotto was indulgent before, try this recipe with coffee, orange juice, and a touch of rum for a tasty and filling dish.

Ingredients: 1 tbsp instant coffee powder • 1/2 orange zest and juice • 1/2 cup arborio rice • 2 cups milk • 2 drops vanilla extract • 1/2 cup sugar • 2 tbsp butter • 3/4 cup double cream • 3 tbsp Captain Morgan Rum Directions: Put the coffee and orange juice in a saucepan with 1/2 cup of water and bring to boil. Remove from heat, add the rice and leave to soak for 5 minutes. Return the pan to the heat and add the milk and vanilla extract. Cook over low heat until rice is tender, but still slightly firm to the bite. Remove from heat, add sugar, orange zest, butter, cream, and rum; stir through gently. Serve immediately.

CHERRY VODKA BALLS For a sweet and delicate snack that doesn’t disappoint, try these chocolate-covered cherry vodka balls.

Vanilla cookie crumbs and sea salt but the vodka addition is what packs a real bite.

Makes about 20 servings.

Ingredients: 2 1/2 cups vanilla cookie crumbs • Packed 1 cup dried cherries • 1/2 cup agave nectar 1 tbsp vanilla extract • 1 tbsp lemon zest • 1/4 tsp sea salt • 1/4 cup plus 1 tbsp Count Pushkin Vodka 227g chocolate • sea salt Directions: In a food processor, combine cookie crumbs, cherries, agave nectar, vanilla extract, lemon zest, sea salt, and vodka, and process until smooth. Place in the fridge to firm up – about an hour until firm enough to shape into balls. When cold, shape into small 2.5cm balls and place on a foil lined sheet pan. Place in the freezer and freeze until hard, (2-3hours). When chilled, heat chocolate in a bowl in the microwave in 30 second intervals until smooth. Dip each ball in chocolate, and place on the sheet pan.

Sprinkle with a few grains of sea salt, repeat with other balls, and let chocolate set (if you put them in the freezer it goes faster).

TANT SANNIE CHEESECAKE Ingredients: 200g coconut biscuits crumbed • 1kg unsweetened double cream yogurt • 50g melted butter • 1 tin condensed milk • 125ml Tant Sannie Melk Tert Liqueur • handful blueberries • 3 tbsp sugar • 5 tbsp water Directions: Prepare the crust: Preheat the oven to 150°C and position a rack in the lower portion.

Combine the coconut biscuit crumbs and melted butter in a small bowl until well mixed. Transfer to a 23cm spring form pan and press firmly into an even layer in the bottom. Set aside. Prepare the topping: Put the blueberries, sugar and water in a pot. Boil until the sauce thickens. Set aside, and let it cool completely. Prepare the filling: In a large mixing bowl, mix together the yogurt, condensed milk and liqueur until thoroughly mixed and smooth. Pour into the spring form pan, place on a baking sheet and bake for 45 minutes. Turn the oven up to 180°C and bake for 30 minutes. When the cheesecake is done, turn off the oven, open the door completely, and leave the cake in the oven to cool off. Remove from the oven, pour the topping evenly over the cake and place on a cooling rack for another 30 minutes. Transfer to the refrigerator for a minimum of 4 hours.

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FEAST YOUR EYES Good company. Great food. Beautiful crockery. Whatever you decide to prepare for friends and family this summer, our range of conversation-starting kitchenware will make any occasion a celebration of the senses. Visit our store and get inspired.

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N.D E B R U I N @ W E Y L A N D T S . C O . Z A

BEAUTIFUL LIVING IS EASY

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want

Morlage & Yorke White Orchard & Ginger Hand & Body Lotion has delicious floral extracts and vitamin complexes, which make it smell heavenly and feel great on the hands. R75, available from @home and online at www.takealot.com

embrace colour Akerue is an up-and-coming brand based in White River. They design and manufacture cushions, pouf ottomans, floor poufs, door stoppers and jewellery. Akerue products are colourful, vibrant and have an African flair to them using fabrics sourced and manufactured in SA and Mozambique. 079 754 9543, @akerue_at_home

Creatrice Creamy Matt Lip Palette lipwear from Catrice Cosmetics comes in eight dramatic colours with a creamy lip primer and a gold sparkle overlay. Includes mirror and brush.

Must-have for all handbags. R159, available from pharmacies and Dis-Chem. online design We have discovered Black Betty – an online jewellery shop where you can find gorgeous stuff or get something made using their bespoke design service. We love these earrings. Made in silver and gold, R800, available from www.blackbettydesign.com

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canvas for talent Meet Contrejour Canvas, a husband and wife team with a huge passion for photography. Like most of us, their images have been stored on a hard drive but they decided they wanted to do something more with theirs. They have now created a business, which sells framed prints and prints photographs onto canvas. Their subject matter is mainly the Lowveld’s natural bounty and they sometimes travel further afield into Africa to increase their photographic repertoire.

Visit contrejourcanvas.com to discover their talent.

New to the brand The Lowveld Soap Company introduces its new Goat Milk Soap. Ideal for those with dry or sensitive skin, or conditions such as eczema and psoriasis, it can be used safely on babies and young children. All their soaps are made with plant oils such as olive, macadamia, sunflower, castor and coconut oils. Unprocessed, raw goats milk, fresh from a farm just outside Nelspruit, is then added. Goat’s milk contains alpha-hydroxy acids such as lactic acid, which help remove dead skin cells from the skin’s surface. It is full of vitamin A, which helps to repair damaged skin tissue. It is also full of cream and minerals like selenium, which helps against sun damage. Discover Goats Milk with Oatmeal & Honey, another with Activated Charcoal (removes skin impurities) and an unscented soap. We love the little angel soaps for babies, made using the same recipe. Denise de Villiers, 083 228 3718, www.lowveldsoap.co.za

Argan Origins Argan Oil shampoo and conditioner have been specially developed to help condition and revive hair for soft, shiny and healthy results. Both R69.95, available from Dis-Chem and selected Pick ‘n Pay stores.

Citrine pretty in pink Tanzanite is so last year… now it is all about Morganite. Gorgeous in all its shades of pink and peach, we are in love with this stunning gem. My Morganite source high quality Morganite stones and showcase them in beautifully set pieces of jewellery. Visit them at www.mymorganite.co.za

stockists of:

Shop 69UG I’langa Mall Shop 73A Crossing Centre 013 742 2267 sales@violetrose.co.za

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direct from outer space…

The Eclipse Pendant is celestial in name and inspiration. Its mirrors, in polished chrome and acrylic discs, interact, obstruct and obscure causing eclipses of lights in your space. From R17 157, buy online at www.cremadesign.co.za

Caribbean Tan’s Aerosol Instant, Bronzing Mousse and Tan Spritzer will make sure you are beach ready these holidays. Hide your pale pins with the natural look of Caribbean Tan – easy to apply and steak free, we promise. Available from pharamacies.

Beauscience Eye Resque Gel contains green tea, and hibiscus extract to smooth, firm and help prevent lines.

R139.99, available from pharmacies and www.takealot.com. www.beaucience.co.za

tech feet Lowveld runners, listen up. Apollo Brands has launched its latest running shoe, one built for speed – the UA Threadborne Blur. From its lightweight charged cushioning for greater energy return, to the comfortable and breathable knit for a locked-in fit that delivers lightweight directional strength, these trainers are a must have for all athletes. R2200, available from Total Sports and Sports Scene.

Just in time for summer, Eucerin has a product for everyone.

Whether it is everyday sun protection under your makeup or beachwear, check out the new range. Eucerin Sensitive Protect, Suncream, Sun Lotion Extra Light, Sun Gel Cream Dry Touch, Sun Fluid Matifying and Sun Fluid. We love the Photoaging Control suncream for its creamy texture and conveniently sized bottle – just chuck it in your bag and go. Available from pharmacies.

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meet

motif design

Tanya Elizabeth Bell, 35, hails from the Highveld but has happily called the Lowveld home for over 12 years. Although she works in the IT industry, décor and design is in her blood, having developed a taste for it when she owned her own window blinds business.

Motif {a decorative image or design, especially a repeated one forming a pattern} – is Tanya’s new side business. “I chose the name as I thought it fitted well with what I do. I love to be creative and find it relaxing to make or paint something or just tackle any DYI project. I’m always running around making and changing things in my own home. I sometimes feel that I missed my calling but art and design is a tough market so for now it remains a hobby.”

Tanya’s inspiration came after a trip to Cape Town

where she spotted some gorgeous tiles. She decided to incorporate them into a coffee table for her own home, and had so much interest in it from friends, that she decided to start selling them. “I love working with my hands, being creative and seeing the end product.”

What are the challenges you face? Relying on suppliers can be challenging; sometimes they let you down. I am also tempted to learn to weld myself but all in good time.

Tell us something no one knows about your work?

Cement tiles are quite unique and there are not many places you can find them. Stock is also limited so styles are not available for long.

Who do you work with? I get all the metal work made locally.

Have you always been artistic? Yes, since a young age I have loved art and painting. I would even help my father with woodwork in his garage and I still have my own tools to tackle any DIY job at home.

INFO 083 646 8854, motifdesignslowveld@gmail.com, Facebook/ lowveldmotifdesigns

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natural

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At the recent Singapore Garden Festival, the biggest flower show on earth, with over 600 000 visitors, a Lowvelder and Lowveld Living’s former gardening guru, Leon Kluge won Gold, Best Horticulture Excellence and the big award – Best On Show – for his dramatic garden creation called African Thunder Words Nicky Manson Photos Leon Kluge, Sven Musica

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African Thunder Garden, Singapore Garden Festival.

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“I LOVE TO SHOWCASE WHAT THE HUMAN HANDS CAN MOULD AND SHAPE IN A LANDSCAPE.”

This pic and top right: Gold Award Garden and Best Design at the New Zealand International Flower and Garden Show.

Leon Kluge is a

Lowvelder, born and bred. Born in Sabie, he grew up in Nelspruit where he attended Bergland Laerskool and Nelspruit Hoerskool.

“I was the little blond boy on the bicycle in the botanical gardens during the ‘80s as my dad was the curator of the Lowveld Botanical Gardens. Those were good times. Those were the times that sculpted me slowly into being obsessed with gardening. Whilst the other kids would build their houses in the sand and play with their Dinky Cars, my cars were neatly parked in my sandy palace yard, and I would be the one gardening my yard with marigolds, pelargoniums and gardenias.”

Leon left school to study landscape technology at Pretoria Tech. “There was never even a question in my mind, I knew what I was going to do from primary school. My whole family was involved in the green industry in some way or form, I just followed in their footsteps.”

After his first year, he left SA to continue his studies in Israel. “They are very advanced in gardening technology and plant breeding, or maybe it was just to see the tulips and irises growing in the wild, still not sure...” says Leon.

At the moment home is in Cape Town, but on weekends Leon escapes the city life and hides away in his beach cottage on the west coast in a tiny town called Brittania

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Bay. “I have made many countries my home, such as the Comoros and more recently New Zealand. I’m one of those guys that struggle to stay in just one spot. I want to see and experience as much as I can in my life and my job takes me abroad for about half the year.”

Leon is in the business of creating art through the medium of plants; painting pictures to fit the setting. He is very selective in choosing his projects and only does a set amount a year. “I have learnt that you need to keep time for yourself too, it keeps the creativity alive. Show gardens are a big part of my life and I am invited by many countries to build show gardens for their visitors to enjoy for a brief period.”

When Leon is not creating dream gardens for clients or landscaping sublime creations, he takes part in highly esteemed and competitive garden shows.

“My latest garden was just finished in Singapore at the Singapore Garden Festival. It won three awards. The festival is held every second year, and is by invitation only. In fact you need to win a Best of Show award on another world stage to even be considered.” Leon’s creation was a fantasy garden. “I was given an area in a completely blacked-out marquee to create a garden with plants and lights that would tell a story, evoke emotions and make the public stop in their tracks. Easier said than done,” he smiles.

Gold Award Garden at the UK Chelsea Flower Show in 2018.

“African Thunder is based on the concept of our opposite seasons, very dry, and then very wet. It’s the story of the migration of our wildlife, and the dependence Africa has on our precious resource... water.

“The big cloud was made out of sticks, with lightning effects inside. Thunder sounds were made by a drum and very complicated stage effects lights told the African tale.”

All the plants were African species and it was quite a challenge to find them all, explains Leon. “My big trees were actually shipped in from Barcelona, all the way to Singapore. My art was made in Malaysia, and I had to go nursery hopping around Thailand for some other plants.”

All in all, competitors get a year to prepare the garden, 10 days to build it, and two days to breakdown. “There is very little sleep in those 10 days,” laughs Leon.

“Competitions are fun, but they are also serious as I represent Africa on the flower stage. The attention to micro detail is so important – every leaf, flower, rock and the wording need to be perfect. But once the judging is done, then the designers let their hair down, and the party starts. “I’m also very competitive. No one wants to see Australia win,” he smiles slyly.

Leon has travelled far and wide sharing his art. One of his favourite gardens was one he did for Disney. ”It was to promote their then-new movie Maleficent with Angelina

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Nelspruit CBD 34 Brown Street, Nelspruit. Tel. 013 752 6800 Riverside Mall Entrance 1, Shop 76, Nelspruit. Tel. 013 757 1203  Find us on Facebook - Nevills Clothing

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Above: Best On Show, Gold Award, Governor’s Award and Best Design at the Philadelphia International Flower Show.

This pic: Land art installation illustrating social hardship.

Qualifications to do what you do? I got my degree in Landscape Technology. And I have done tons of other courses. Except computer courses; I have a love hate relationship with those things. I’m still old school and all my drawings are by hand.

What makes your job unique?

Every day is different. I get to see incredible places and meet wonderful people. I also now work alongside some of the world’s most famous designers that I used to idolise whilst growing up.

Favourite tree, plant, flower?

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Jolie. It was in Philadelphia and in the middle of winter. We kept slipping and sliding on the ice, and trying to keep our plants warm in trucks idling outside the convention centre,” he explains. “Then there is the Chelsea Flower Show. I’m leading the SA team for the next five years and it is such an honour. The show is just in a class of its own, and of course it’s the Queen’s show, where you have the opportunity to meet and sometimes chat to the Royals and Hollywood’s who’s who. This was my first year at the helm of the Kirstenbosch team and we were awarded gold.”

Luckily for the Lowveld, Leon does choose to come home and do projects here. He is currently responsible for the landscapes for the Singita group. “We make sure that the lodge’s surroundings always look immaculate after refurbishments or new builds. The landscape might not always look like a garden but simply the bush and that’s the whole idea – a lot of the ‘natural bush’ with plants endemic to that area. We want to bring the bush right back to the lodge without you even knowing it was planted. And who wouldn’t love to work in the Park a few weeks every year!”

Famous clients and awards aside, Leon’s passion is getting back to grass level roots. His gardens almost always have an arty twist and he designs most of the art features or sculptures himself. Often such features will include an architectural pergola, or a beautiful rock.

“I love to showcase what the human hands can mould and shape in a landscape, and that is usually the element that brings across the storyline of the garden or the point of interest or climax of the landscape. The plants are the subtle constant soft background that, without you realising, leads your eyes and entices you to explore more of the landscape until the plants and the art merge.”

INFO Leon Kluge leonkluge@yahoo.com, www.leonkluge.com, www.leonklugegardendesign.co.za

Come on! That’s impossible to answer, I love all plants and that includes weeds and even cacti. Weeds are just at the right place but at the wrong time.

Tips for the avid landscaper/ gardener?

Know your plants, study them. Not only from reading books but also from observing them in nature or in different garden situations.

What do most people not know about you?

I’m definitely a ‘closet’ introvert, although my job these days and

the garden shows require a lot of interaction with the public and media.

I like to quietly slip away and enjoy a wander in whatever city garden I can find. I love coffee, and my only constant routine in life is going to the coffee shop every single morning before work to have my cuppachino and almond croissant.

Challenges?

Every project has its challenges. I’m actually colour blind, and so this can be severely difficult and challenging at times. I rely on textures, light, dark.

And knowing my plants very well.

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past& present collide 54 LOWVELDLIVING #71

Clockwise: Rock House, the views from Rock House and Keepers Cottage, Villa Valbonne in all its beauty, the magnificent views of Tomjachu, which extend to the boundary of the Kruger.

Tomjachu was once a much-loved family home, and host Jack and his wonderful team have created a similar feeling of comfort and warmth that echoes times gone by Words Nicky Manson

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Clockwise: The warm and inviting lounge at the Homestead, breakfast at the Homestead, views from Zebra Heights, Bush Cottage interior, dining under the stars.

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Tomjachu

is just a 20-minute drive from Nelspruit, yet you would be forgiven for thinking you are miles away from anywhere. Dirt roads lead to the farm – all 550 hectares of it – and once you have arrived the hustle and bustle of the nearby city seems far, far away.

The Homestead is your first port of call at the family owned, private nature reserve. Housing the reception area, several en-suite rooms and the restaurant, this is your first taste of the quiet unassuming nature of Tomjachu.

After our late arrival, we immediately enjoyed drinks by the fireplace while we waited for our canapés. The space echoes an era long gone. Gingham sofas, Persians on the floor, antique furniture and wingback chairs. An assortment of glossy coffee-table books and novels line the bookcases. Collected pieces of art hang on the walls alongside

of the mains was grilled kingklip with prawn croquette. Kids needs are adhered to sincerely and our two youngsters meals were topped off with the prerequisite ice-cream and chocolate sauce while we dined on homemade choc mousse. The wine list is small but adequate and the lodge prides itself on supporting small eco friendly South African wineries. We drank the very delicious ‘Chip off the Old Block’ merlot from Ormonde the whole weekend.

The food in fact plays a big role in your stay if you so choose. Although there are self-catering cottages on the property, all guests are welcome to eat at the Homestead or have pre-prepared meals delivered to their cottage and we highly recommend it. Breakfast is a highlight too.

Served outside on the stoep, which showcases the spectacular views one becomes accustomed to at Tomjachu, you will find good coffee, OJ, muffins, toast and preserves awaiting you.

Then choose your favourite hot brekkie and you are ready for the day ahead. Hot chocolate for the kids certainly got the popularity vote.

And because the team at Tomjachu really like to feed you, we were also treated to a dam side picnic on our fishing expedition later that day. Packed in a gorgeous basket satchel, we discovered a myriad of treats including wraps, chocolate brownies, water and juices. The fish were not biting but we certainly did.

One of the highlights of the trip – also involving food – was our outdoor dinner. A beautifully laid table was set up on a rock overlooking the valley.

Venison was cooked on the open fire, flickering candles competed with the stars and it was a magical experience.

These dinners are preceded by a game drive in Jack’s lovingly named Shrek – an old green Landover game viewer. There is a lot to see and we spotted wildebeest, zebra, waterbuck,

relics of old days of hunting and fishing. Surprisingly the space is also kiddie friendly. In amongst the glossy reads are Winnie the Pooh and Paw Patrol storybooks, as well as an assortment of family board games.

Thando and Flonnie are the resident cooks and fittingly match the scene in their smart black chef jackets. Dinner is not for pansies. In fact it’s a Downton Abbey affair minus the butler, stuffy guests and plethora of jewels. The dark wooden tables are reminiscent of grandma’s formal dining room. Think starched white table clothes adorned with silver cutlery and granny’s silver salt and peppershakers.

Dinner is impressive. After a delicious round of canapés like tomato and mozzarella tartlets, and mushroom crostini, we were treated to the most exquisite butternut and aniseed soup and beautifully presented beetroot stacks with infused feta and balsamic glaze. One

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go kudu, nyala, and bushbuck.

Tomjachu is quite a mouthful but justly so. It is named after brothers Tom, Jack and Hugo, whose grandfather Gordon brought the property in 1986, originally a tobacco farm. After Gordon’s death his son Brian recognised the property’s potential and set about turning it into a commercial venture in 1995.

It was important to the family to rehabilitate the land and create a true conservation paradise. Brian named the property after his sons.

Over the years, Tomjachu has grown and rebranded itself to be the lodge it is today. When Brian died, the brothers took over the farm, leaving Jack at the helm, with the main aim being to continue their grandfather and father’s legacy to create a conservation paradise for all to enjoy.

As well as the Homestead, Tomjachu comprises three selfcatering cottages on the property; all built on the sites of old farm worker’s buildings. Bush Cottage is the oldest cottage. Recently refurbished, it offers two bedrooms, a comfortable living area, fully fitted kitchen and amazing outdoor area with a pool. Rock House and Keeper’s Cottage neighbour each other and offer one-bedroom getaways with everything you need.

The décor is comfortable and they are all fully fitted for all your selfcatering needs including fireplaces for chilly Lowveld nights. They all boast outstanding views of the surrounds and the valley below.

Valbonne Villa is the star of the show. Originally the family’s holiday home, it now offers guests six en-suite rooms, a large kitchen, TV room and dining area. Outside, the stoep boasts an expansive sitting and dining area, which overlooks the infinity pool and then further afield the panoramic views. Sitting up on a hill, Valbonne surely offers the best views in town, over the Bekker Mountains, and

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towards the Crocodile Valley Gorge.

In fact the furthest mountain actually hugs the southern border of Kruger.

What’s makes it equally special, is that it’s homely and cosy, and crammed with family antiques, artefacts, a lifetime of memorabilia and original artworks from around South Africa and Europe. Some of the artefacts (such as the San bow and arrow above the study door) were collected by Gordon when he and his brother attempted to be the first civilians to drive from Cape Town to Cairo in the 1940s. They nearly made it, but when the car broke down less than 500 miles from their destination, they both fell in love with the same woman, and Gordon’s brother eloped with her. The trip was never completed and the epic story never made it into the history books, but became family legend.

While all the cottages and their rooms are filled with family treasures, the

actual farm has its own personal history too, revealing an original Voortrekker road.

What is special about Tomjachu is that you can do as much or as little as you like. While I was inclined to sit on my lovely stoep by the private rock pool and read all day, my family had other ideas. The property is a haven of bike tracks and walking trails.

Sporting a number of plains game, it is perfectly safe to walk around the property at ease, which we did daily, while my four year old ‘stalked’ the zebra. There are fishing dams, and two watering holes and a number of picnic spots including a great sundowner spot up on the rocks, Zebra Heights, which is the highest point on the property and reaches 1050 metres. You can also meet a couple of baby ostriches and Buffy, the resident pet of Tomjachu.

INFO 082 704 4804, reservations@ tomjachu.com, www.tomjachu.co.za

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From left to right: Jack and the very tame Buffy, Bush Cottage, Homestead’s stoep.

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the

glamour of travel Experience a journey as wonderful as the destination on board the Queen Mary 2 Words Trevor Crighton

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Travel was once

a glamorous experience. The world was a far bigger, less accessible place and travelling to another country could take weeks. Well-heeled travellers dressed to the nines to travel, whether by sea, rail or air and the journey was as much an occasion as the chance to visit lands previously only experienced in the pages of encyclopedias or newspapers.

Times have changed and the ease of experiencing another country has been simplified by the speed and accessibility of airline travel and thrown open by the online world – but there’s very little that’s glamorous about spending 17 hours in the air with your nose pressed against the back of someone else’s seat.

The chance to experience a journey these days is a rare one – but there are few that hark back to the glamour days of international travel than the opportunity to traverse the Atlantic Ocean on board the iconic Cunard Lines’ Queen Mary 2. Rightly billed as the world’s only true remaining ocean liner, the Queen Mary 2 is a massive floating city that accommodates nearly 2 700 passengers in a style to which the modern traveler has become quite unaccustomed. The liner is equipped with every possible modern technological bell and whistle to allow it to easily cope with the ferocity of a seven-day crossing of the most tumultuous of oceans, but on board, guests are given the most ‘old school’ of experiences with silver service, dressup dinners; ballroom dancing; on-board Planetarium and an 8 000 book-strong walnut-paneled library.

The fact that the Eastbound journey departs from the most glamorous of cities, New York – just a champagne cork’s arc from the southern tip of Manhattan – and docks in Southampton, a welcoming port for centuries of seafarers, is almost incidental to the travel experience itself. Seven days may seem like a long time to be ‘confined’ to a vessel. Unlike many cruises, there are no opportunities for stop-overs but that adds to the charm. It means that for seven days, travelers can focus on actually experiencing the journey itself. At midday on five of the seven days at sea, the ship’s bell in the soaring Grand Lobby is sounded to mark the turning forward of the clocks by an hour as the liner glides towards its destination.

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DISCOVER SILVER SERVICE, DRESS-UP DINNERS, BALLROOM DANCING, AN ON-BOARD PLANETARIUM AND AN 8 000 BOOK-STRONG WALNUT-PANELED LIBRARY.

go A jam-packed itinerary offers guests the chance to do as much or as little as they choose – tutored tastings offer the chance to experience rare wines and whiskies from around the world; Cunard Insights speakers present daily talks on topics from military history to film, art and astronomy. The twice-nightly Royal Court Theatre shows bring a small slice of Broadway to the mid-Atlantic; and solo performers and string quartets play at almost all hours in bars and lounges spread across the length and breadth of the ship. There are dance and card game lessons, trivia games, a casino, night club, fine art gallery and high-end duty-free shopping, a fantastically special ballroom, complete with Big Band – and even dedicated accommodation for pets to journey along on the crossing.

While breakfast and dinner are relaxed affairs, the postsunset on-board dress code adds a level of class and makes mealtimes special. ‘Informal’ evenings still require a jacket and smart pants for men and dresses for the ladies, while some evenings are designated as ‘Formal’, requiring jacket and tie, dinner jacket or tuxedos for gents and evening gowns for women – especially the nights capped by the Masquerade Ball or Black & White Ball. Joining the welldressed crowd taking to the Britannia Restaurant at one of two designated seating times and assuming a spot at a linen and silver-bedecked table is an occasion, even before delving into the 3-course meal, supplemented by an encyclopedic wine list featuring varietals and vintages from possibly every wine-producing nation on the planet – including South Africa.

For a small surcharge, it’s possible to dine at the exquisite Verandah restaurant or try a la carte options at the ‘popup’ restaurant which takes over part of the Kings Court Restaurant each evening, offering Italian, Indian or Mexican options, with a dash of panache. The Verandah’s Frenchinspired cuisine is inventive and astonishingly-plated, with sommeliers offering unusual wine pairing suggestions including Spanish reds, English Pinot Noir, Hungarian sweet wines or even Sake.

Even the most ‘basic’ of staterooms are surprisingly spacious and well-appointed with comfortable beds and ample bathrooms – and opting for a balcony room allows for a private space, from which you can watch the ship reach for the horizon.

INFO Transatlantic Crossing prices vary, depending on the time of year and departure point, and include all meals (barring surcharged dining options, wine, whisky and cocktail workshops and excluding drinks in the bars, or with meals) and access to all amenities on board, except the Canyon Ranch Spa. Visit the White Star Cruise & Travel website at www.whitestar. co.za or the Cunard Lines website at www.cunard.co.uk

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RIGHTLY BILLED AS THE WORLD’S ONLY TRUE REMAINING OCEAN LINER, THE QUEEN MARY 2 IS A MASSIVE FLOATING CIT Y.

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birds

of a feather

The sun is rising over the Blyde River Canyon in an enchanting study in colour and light. Pilot Rowena Kraidy grins at the expression on my face as we calmly circle above landmarks Mariepskop, the Three Rondavels and the Blyderivierspoort Dam. She’s seen similar expressions of awe before... Words and photos Dianne Tipping-Woods

we cruised past

cliffs covered in aloes, glided alongside the most astonishing rock formations and watched as the mountains changed from the deepest of blues to vibrant greens, oranges and yellows. The dawn haze receded and the rockface lapped up the sun beams. “The mountains really are changing all the time,” said Rowena, explaining how the moss, which is a vibrant green, is covered with the warmer tones of the lichen to protect it from the sun as the day warms up.

Having spent 2500 hours in the air, she controls the Bantam as though its an extension of her body. With her husband Deon, who has 5500 flying hours, she runs Leading

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Edge Flight School. Along with scenic flights, they have an aircraft maintenance unit and train dozens of pilots each year.

We’d taken off just before sunrise, climbing to 6500 feet in a conventional controlled microlight aeroplane to explore Hoedspruit from the air; thatch roofed houses, mountains edged in lush afromontane forest, precise fields of citrus, avocados and mangos interspersed with circles of corn and tracts of wild bushveld…

“Don’t drop it,” she cautioned, as I extended my cellphone out of the open cockpit to get a picture of the extraordinary mosaic below us. The air was cool but the wind was calm.

“Hoedspruit’s perfect for flying. We’re up in the air nearly 365

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From left to right: Pilot Jana Meyer flying over the Lowveld, Robinson R44 Raven II helicopter used by Wild Skies Aviation.

live days a year. This is my office,” she explained with just a hint of a grin disrupting her calm demeanour. As an accomplished parachutist, diver and general daredevil, a cool head is what keeps her and her clients safe. “If one electric circuit fails we have another as the aircraft has dual ignition,” she’d explained before take off. Once airborne, I never felt unsafe.

Next, we descended to 500 feet and glided over a landscape studded with elephants, giraffes and zebras.

They seemed undisturbed by our presence. “With the game viewing flights, we’re not confined to the roads and can cover really large areas of ground,” said Rowena, whose guests tend to comment on the endless sense of space as much as the wildlife they happen to spot.

The combination of the flight over the canyon, with game viewing in Greater Kruger is Leading Edge’s most popular flight; “it gives people a complete overview of the area,” says Rowena, in her typically understated way. Like many Hoedspruit-based pilots, she also reports any unusual activities or poaching related incidents; the small town is a kind of operations centre for South Africa’s rhino poaching crisis.

Aerial support has a critical role to play, says the Southern African Wildlife College’s CEO Theresa Sowry, an accomplished pilot herself. The College’s aerial patrol and monitoring project trains pilots for counter poaching work and acts as an eye in the sky for rhinos and other vulnerable wildlife in the area.

“We recently upgraded to Savannah aircraft, very capable planes that allow us to respond quickly and to fly at very slow speeds when we need to,” she explained.

Their ground-to-air training, using helicopters and fixed wing aircraft, gives bush pilots and field rangers real work experience that is invaluable as demand for aerial support for counter-poaching operations grows. “Communication and coordination between air assets and ground units is critical, as is quickly getting rangers into areas where they are most needed,” she noted. The Savannah is proving to be very useful for the College’s K9 Unit too, especially with tracking and training exercises with free-running counter-poaching pack dogs, which are followed and monitored from the air.

“Conservation is what got me flying, and it drives what I do every day,” said helicopter pilot Jana Meyer. When the red Robinson R44 Raven II had taken off from Hangar 6 at Hoedspruit Civil Airfield, I hadn’t anticipated just how unique an experience I was going to have. Strapped in, with a bubble of glass giving uninterrupted views, we’d surged upwards over the bush and farmlands that surround Hoedspruit. She headed for the same mountains I’d flown over with Rowena, but the experience was completely different; we’d floated in the small plane. Now, we soared!

I’d underestimated the power and agility of a helicopter

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in the hands of a skillful pilot, something that Jana learnt about right at the beginning of her career, working as a nature conservation graduate in game capture in the Kruger National Park. “It blew my mind how integral helicopter work is to conservation, and how a helicopter can be deployed in various ways,” she’d explained as the had rotors thudded to life in preparation for our scenic flight. The flips over the canyon, which are restricted to 5000 feet, are breathtakingly beautiful flights. In Jana’s skillful and steady hands, it’s the closest you’ll get to mastering the skies; this is a woman who was born to fly, despite professing a fear of heights!

By the time we reached the Blyderivierspoort Dam near Swadini, I was seriously impressed. It was exhilarating to skim the grassy top of the escarpment, see points of interest such as the Three Rondavels from the air, then swoop over the edge of the Drakensberg mountains!

Much as she loves the scenic flips with Hoedspruit Helicopters, they’re also a necessary part of resourcing a viable conservation and anti-poaching programme. It wasn’t easy for Jana to get here; she took out a massive loan to learn how to fly, put in the hours, and has finally worked her way to where she wants to be; pursuing her lifelong dream of flying in the service of conservation. While scenic helicopter flips are priced per charter (not per person) and start at about R8000 a trip, they help keep the costs of conservation work as low as possible. Just recently, Jana helped dart a bull elephant that needed veterinary attention in Manyeleti, and regularly supports anti-poaching efforts; “we pick up dogs and take them forward on the spoor and we do suppression flying to allow ground troops to catch up with poachers. I live for this,” she adds.

Jana Meyer

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Pilot and flight instructor Rowena Kraidy

Flying for conservation Along with this anti-poaching work, there are also many research projects that benefit from aerial data capture and a constant stream of wildlife that need aerial attention; from animals that are ill or snared, to animals that escape from the reserves and need to be persuaded to return. Volunteer pilots are always in demand in Hoedspruit and there are always opportunities for them to get their hours in.

A home with a hangar Hoedspruit has a fly-in residential estate, Zandspruit. It has 161 bush and 38 aero stands, set within 1 000 hectares. Along with the convenience of a 1 000-metre airstrip, the estate’s large wilderness area is stocked with a variety of plains game and is for the recreational use of its owners and residents.

Flying school Aspirant pilots can sign up for a conventional controlled microlight pilot licence, a light sport pilot licence and a private pilot licence in Hoedspruit. “A lot of our pilots just want to fly for half an hour to ease the pain of a stressful day. You leave all your problems on the ground when you take off,” says Deon Kraidy from Leading Edge.

The air force base Hoedspruit’s association with flying started well before it took off as a recreational activity; the town is home to an airforce base, with 19 Squadron still providing vital aerial support to the town; their choppers and pilots help fight fires on the mountainsides of the canyon and in the forestry reserves, and heroically rescue people when Lowveld rivers flood. In the late 1990s an unused portion of the base was converted into a civilian airport known as Eastgate Airport.

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falling giants In a contributing chapter for a soon-to-be published book entitled The Last Elephants, award-winning wildlife journalist, Adam Cruise, examines the role CITES (Convention on the International Trade of Endangered Species of Wild Fauna and Flora) has played in exacerbating the steep decline in Africa’s elephant populations. Here is a synopsis of the chapter: Words and photos Adam Cruise

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in spite of

centuries of hunting elephants for their tusks, by the 1930s there still remained around three to five million elephants throughout Africa. By the 1970s, however, as the unquenchable thirst for their tusks remained insatiable, the continentwide population had plummeted to just 1.3 million.

The 1970s was the decade that the Convention on the International Trade of Endangered Species of Wild Fauna and Flora (CITES) came into being. It was, and remains, an international agreement among nation-states to ensure that international trade in endangered species does not threaten their survival. The plight of elephants featured so prominently at CITES’ inception in 1973 that the elephant alone was incorporated as its official logo.

But CITES was slow to respond to their plight. By 1989, the African elephant population had more

than halved again. Until that year, when CITES finally voted to ban the international trade in ivory, 100 000 individuals were being slaughtered for their tusks each year.

Thankfully, the 1989 decision proved remarkably effective. This was the one and only time the global organisation demonstrated its ability to protect Africa’s elephants. As soon as the international ban came into force, most major ivory markets around the world began to shrink, then close, and African elephant populations slowly started to recover.

However, throughout the 1990s there was much resistance to the ban. This came mainly from Japan, one of the world’s largest consumers of ivory, as well as from Zimbabwe, South Africa, Namibia and Botswana who were itching to sell off their massive national ivory stockpiles for a handsome profit.

In 1997, at the 10th meeting of the CITES Conference of the

Parties (CoP10) in Harare when Robert Mugabe famously opened proceedings by demanding that it was time elephants pay for their rent, Japan and the Southern African countries finally got their way.

Almost 50 tons of stockpiled ivory was approved in a ‘once-only’ sale to Japan as the sole buyer.

CITES delegates had hoped the sale would flood the runaway illegal market with legal ivory, but it merely exacerbated the problem. Between 2004 and 2006, more than 40 tons of illegal ivory – almost the same quantity as the legal stockpile – were seized. It was only the tip of the iceberg. Between August 2005 and August 2006, it was reported that as many as 23 000 elephants may have been poached for their tusks.

Unsurprisingly, most African elephant range states were strongly opposed to the sale. In 2006, 19 African countries signed a declaration in Accra, Ghana, calling for a ban on

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live international ivory trade. At CoP14, at The Hague in 2007, these African countries submitted a proposal to CITES calling for a 20-year moratorium on the international ivory trade.

CITES delegates responded to their concerns in a spectacularly contrary style. They instead approved another one-off sale – a term that had become somewhat of a mockery.

Then they did something even worse. This time, not only did they double the amount to be sold, but inconceivably added China and its illimitable desire for ivory as an approved buyer.

BETWEEN AUGUST 2005 AND AUGUST 2006, IT WAS REPORTED THAT AS MANY AS 23 000 ELEPHANTS MAY HAVE BEEN POACHED FOR THEIR TUSKS. While the first one-off sale proved at best controversial, the second was an unmitigated disaster. A study in 2016 found that the 2008 sale corresponded to a ten-fold increase in illegal ivory sales while an estimated 71% increase in ivory smuggling out of Africa further corroborated the finding. But the most sobering statistic of all was that Africa’s elephant population, in just seven years since the one-off sale, had crashed by 30%.

By the time CoP17 took place in Johannesburg at the end of 2016, it was obvious that the two one-off sale experiments were total failures.

Support to reinstate a blanket ban on trading in ivory, which had proved so effective in 1989, had been growing.

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Even Botswana had a change of heart and vociferously implored its Southern African neighbours to do the same.

Yet, once again, CITES failed to protect elephants. A flawed annotation, implanted in the CITES mechanism way back in 1983, suddenly surfaced. It all but scuppered any chance of the African elephants being given back full protection.

Basically, the clause said that if a change in listing occurs, any country may enter a reservation. It meant that any country that enters such a reservation would automatically not be treated as a Party to the Convention, and therefore outside the rules. The concern among delegates was that if an up-listing to full protection was adopted, a country like Zimbabwe could take out a reservation. If China did the same, the two countries could then legally ignore the international regulations and trade in ivory with each other to their hearts content.

Amid such concern, the CITES Secretariat recommended that all countries vote against full protection, a recommendation duly undertaken by the 183-member countries.

Today, with the inability of CITES to provide meaningful protection,

the continued survival of Africa’s elephants instead relies on the actions of individual countries. Some countries have risen to the challenge. China shut down its domestic ivory trade at the beginning of 2018, essentially closing the world’s largest market. The second largest market, the USA has done the same thing, so has the European Union, the third largest, and more countries are set to follow.

If Japan eventually finds the inclination to do the same, and it must soon, it will effectively leave the three rogue Southern African countries without customers. Perhaps only then will the free-fall decline in Africa’s most iconic animal be put to an end.

SPACES

spaces

keeping a low profile

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How about that?

A low-impact contemporary build in a wildly privileged place Words Bev Tucker Photos Villiers Steyn

Nsinga

is a private lodge in the Sabi Sands reserve, a conservation area within the Greater Kruger National Park. Its location makes it special but add the design-and-build talent of CC Designs duo Clive and Charlotte Rodseth, and the alchemy of place and structure ignites.

Gone is the thatch and hardwood lodge style of yesteryear. As Clive explains, “The design was driven by two main goals – to limit the environmental impact of the building, and to minimise the endless maintenance that bush houses typically need. Traditionally, homes in the bush consume a lot of time and money. Thatch has to be protected from animals (those that damage it and others that like to live in it), it poses a fire risk, and has to be replaced over time, while wood needs a lot of upkeep.”

The original design centered around preserving five massive marula trees “and it expanded to accommodate other, still quite small, indigenous trees”. Among the key aspects of reducing the impact of the build was to keep the roof profile down. Most thatch lodges have lightning conductors and vast high-pitched roofs, which are great for the hot climate and an outdated idea of the African safari, but which tend to dominate whatever landscape they occupy. Nsinga’s use of a low profile insulated Chromodeck roof, flat-roofed concrete covered verandas, and generous concrete overhangs takes care of the heat problem with a single deft stroke.

The main building uses conventional brick and mortar, linked to the private spaces via concrete covered walkways, which are supported by a powerful steel skeleton incorporating a ring beam and I-beam columns.

Contemporary construction materials of steel, aluminum and glass have been sensitively used in a way that blends the build into the bushscape in a surprisingly subtle manner.

“We worked with the natural slope, which meant we didn’t have excessive site excavation and could save trees and vegetation”. The

M P U M A L A N G A

BLINDS & FLOORING

CUSTOM MADE TO MEASURE OPULENT CARPETS LUXURY FLOORS SHUTTER SHADES BLINDS

6 Amanzi Street, Nelspruit Mpumalanga info@mbf.co.za 013 752 3082

Design

Create Install to

Exclusive Perfection

S

BRETT TEPHEN

TRANSFORMING HOUSES

natural elevation was enhanced by raising the verandas and bedrooms, making for better viewing over a nearby waterhole and providing safety from inquisitive wildlife. The final livability of the space takes its cue from modern lifestyles. It incorporates clean lines, open-plan communal areas, the thoughtful placement of glass, attention to airflow, light and the movement of people within the space.

Bringing energy compliance and ecological practices to the site was not new to CC Designs, which has been eco-focused for a quarter of a century. “Working in the bush was a challenge – it always is – but you just have to be organised and plan ahead. For instance, the steel beam frame was manufactured offsite and installed in one go to reduce cargo traffic to the site.” From breaking ground to handing over the keys, the build took just under a year, “Slightly longer than estimated but also not unexpected.

When you work in the bush things can be unpredictable.”

Nsinga is low profile in the best possible way. While clearly no comfort has been overlooked, the décor by Anne Garden speaks of deliberate restraint, and, refreshingly, there’s not a fake elephant tusk in sight, only real ones attached to actual elephants that wander past in the surrounding bush. Overall, the interior colour palette is muted in restful greys and taupes reminiscent of the bush in winter, while here and there a bolt of vivid sunset red or striking green revives the senses.

The genius of Nsinga is that it meets the client’s eco criteria whilst neatly sidestepping the look of a typical bush lodge, and yet not forgetting for a moment that this is precisely what it is.

DESIGN CREATE INSTALL

Unit 2A Prime Corner Cnr of R40 & Old Pretoria Rd Nelspruit 1200

Tel: 013 007 1518 / 083 448 6140 Email: design@bsth.co.za

spaces

Black Book Architectural Professionals: CC Designs, Clive Rodseth.

073 239 5376, cliverodseth@lantic.net www.cc-designs.co.za Blinds: Mpumalanga Blinds & Flooring, Katherine Pitts.

082 339 0055, katherine@mbf.co.za Concrete worktops/paving: Brick Farm, James Spring.

083 698 3537, james@brickfarm.co.za www.brickfarm.co.za Developer: Dave Cruse Bathrooms: Flo Taps, Paula Mathey, 013 492 0499, paula@flotaps.co.za www.flotaps.co.za Gas Fittings: Camp & Gas, Alec Blair. 078 255 8431, alecfblair@hotmail.com Cupboards: Brett Stephens, 013 007 1518, design@bsth.co.za

80 LOWVELDLIVING #71

spaces

andthe living

In terms of building and the South African vernacular, the Lowveld has firmly established itself as a genre within the whole. This home on The Rest Nature Estate in Nelspruit is a superb example Words Bev Tucker Photos Etienne Oosthuizen, Africa Photographic Services

84 LOWVELDLIVING #71

it’s the climate.

The growing number of Lowveld vernacular buildings that we’ve featured over the last few years have one element in common – they are an ode to the glorious Lowveld climate. With this in mind, the home designed by architect Bethhilde Potgieter and built by the owners Martin and Anje Hope through Martin’s company Eco Energy Property Construction, has tapped into the zeitgeist of the contemporary Lowveld lifestyle.

Earthy elements of red rock filled gabions using stone from the site’s excavation meet steel beams while wood cladding softens part of the exterior, interior accent walls in raw brick seem to bring the outside inside – to great effect.

There are the cool floors, the high ceilings with exposed beams, and the corrugated iron roof – a heartwarming nod to the quintessential South African farmhouse. From the mod cons perspective, the kitchen is right on the money with its on-trend concrete counter tops and unpainted wood cabinets, an idea which

spaces

is carried through at the main entrance and on other doors.

The interior is smart and understated. Top of the range sanitary ware and finishes make for luxurious bathrooms sporting vast walk-in glass shower-rooms and a dream bathtub, which nevertheless sit easily with the earthy quality of the building, which itself sits easily in the indigenous landscape.

Perhaps it’s the combination of elements that brings you back again and again to a sense that the house belongs to the land – like the visible steel beams meeting wood floors, that same wood here and there juxtaposed with tiled floors; a huge, concrete screed-effect wall in a bedroom linking to the use of concrete finishes in other parts of the house; light-flooded spaces connecting the home to blue sky and glimpses of rocks, aloes and trees.

Into the mix the owners have thrown a handful of quirky touches.

In the sunken gabion fire pit they’ve placed a couple of rough outdoor tables made from giant wooden spools that once carried electric cable. The idea works perfectly in its outdoor room of gravel and rock. In the garden you find a whimsical beaded sign in Afrikaans tacked to a tree trunk, reminding you to “hope”. Elsewhere in the house a board directs visitors to the office, to the house or to “hope” … and then the penny drops. The owner’s surname is Hope. Cute!

An L-shaped pool looks out onto a small koppie sprouting indigenous plant life with nothing to suggest that the house is

86 LOWVELDLIVING #71

spaces

anywhere near an urban centre. Most of the views from the house pull off the same visual trick – every vista speaks of bushveld privacy. As Martin says, “The house is a barn style that creates the opportunity to live in nature with wild animals surrounding us.

The house is built on a beautiful stand bordering green zones for plenty of privacy and space and designed to create a lifestyle with many happy memories to share with loved ones.”

The lasting effect of this house is the message that the good life in this idyllic climate ticks quietly on despite the crazy modern world.

Black Book Architect: Bethhilde Potgieter Construction: Eco Energy Property Construction, https://ecoenergyoptions.com

88 LOWVELDLIVING #71

SK

OP GO RG E

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restaurant & venue guide

LI

FT CO

F�o� ����� lo��e� ��i� g�o� The Lift Café restaurant and bar is fast becoming known for spectacular views and great food!

Popular dishes are given a fresh twist, with homemade mayos, sauces, pickles, juicy burger patties, rotis and scrumptious cakes and muffins.

Pizzas are baked to perfection in a wood-fired oven.

Enjoy craft beer on tap, wine, cocktails or specialty teas and coffees.

In summer, sit out on the balcony, which is perched on the edge of the gorge and in winter, enjoy a hearty, crackling fire.

After your meal, take the lift down to the enchanting 600-metre circular trail and enjoy a magical forest walk. (It’s balm for the soul - see website for more info).

F�� ��e�i�� o�ca�i�n�, c��� Yv���� a� 076 159 �047

The Lift Café @ the Graskop Gorge Lift Co On the R533 towards Hazyview (1km out of Graskop) 076 159 0047 / www.graskopgorgeliftcompany.co.za Open daily (including public holidays): 08h30 to 6ish Conservation fee: R20 Adults and pensioners (17 years & older); R10 Children (4 yrs to 16 yrs)

restaurant & venue guide

www.thecowshed.co.za | ann@thecowshed.co.za | di@thecowshed.co.za

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Visit Dr Toerien today & let us help you reach your dream body.

31 Allie Van bergen Street, White River A Divine Junction Medi Spa 013 750 1406 / 013 751 2213 www.faceandbodysynergy.co.za

décor & living

Stockist of top Quality Equestrian Products.

Riding gear, Saddlery, Supplements and Feed

36 WATERFALL AVENUE, RIVERSIDE IND. PARK, NELSPRUIT

013 752 7432 │nelspruit@midfeeds.co.za

décor & living

TO ADVERTISE HERE CALL

Audrey Ford 072 726 4660 or Shanei Mostert 076 122 2262

For all your editing, proofreading, summarising, letter writing & CV requirements: Call the professionals – EditPro We will dot your ‘eyes’ and cross your ‘tees’!

Gavin Sinclair | 013 750 2870 083 285 0499 | gavins@icon.co.za | www.editpro.co.za

Experience the

THRILL TWO AMAZING ADVENTURES

1.2KM AERIAL CABLE TRAIL THROUGH NATURAL FOREST

MPUMALANGA’S LARGEST ROPE ADVENTURE PARK

+27 (0) 82 825 0209 info@skywaytrails.com

VIEW OUR VIDEO ONLINE

+27 (0)13 737 6747 www.skywaytrails.com

KNIVES LEATHER JEWELRY SHOP 21C STEILTIS CENTRE 076 248 1523 MetalEdgeBVW@gmail.com

dĂŠcor & living

Stylish

LIVING

confessions of a

(virgin)

bundu-basher Words Bruce Pinnock

don’t get me wrong

I love the bush (and, should anyone want to know, also children and world peace, but unlike beauty contestants I’m never asked about those). But the bush is loved by me – as long as it knows its place. Which is at a safe distance.

(Not that I’m one of those 4x4 never-been-off-thetar bush-lover-wannabes who lounge on a raised airconditioned deck, G&T in hand, idly waiting for the wildlife to parade for them. They love the bush – as long as the beasties stay outside the fence, brimming as it is with voltymegawatty sort of electric stuff to repel any over-zealous boarders).

However, I do believe in respecting the bush inhabitants’ territory. Especially at night.

So you can imagine my feelings at finding myself (right in the bush, sonder any camp fence, nogal – on my first night on the banks of the mighty Zambezi near Mana Pools). I was cowering in a tent (seemingly made of kite paper). Various unseen beasts – armed no doubt, to the hilt with tooth and claw – snarled, grunted, and, if truth be told, contemptuously marked their territory right outside the tent door!

And there I was, needing to go out for a call of nature.

Oh man.

A sort of internal debate had woken me. It went something like this: 2h47am: Cautious Brain: It’s dark and dangerous out there: we’re not leaving this tent.

2h48: Full Bladder, nearing bursting point: Oh yes you are!

2h49: I agonise until forced to succumb to the inevitable bladder imperative.

2h50: Plan the expedition carefully: 1. Unzip sleeping bag; 2. Leap out while grabbing torch; 3. Unzip tent, and in same movement, check for beasties; 4. If all clear, dart out, do business; 5. Dart back. Total time: 30 seconds max.

2h51: Unzip sleeping bag and everything goes pear-

shaped. Stand up, temporarily forgetting height of tent.

Crack head against lamp strategically hung from the low top.

2h52: Whimpering with pain, stagger about in a crouched position, while seeking torch but cracking shin on stretcher every fourth hop.

2h53: Finally locate torch by kicking it (a heavy-duty MegaLite loaded with 4 max-size batteries) one tent-length with bare toe. Scream with pain.

2h53: Do more hopping around clutching injured toe while uttering swear words I didn’t even know I knew.

2h54: Peeved voice from other stretcher: “Just how much more noise are you planning to make? Some of us are trying to sleep.”

2h55: Speculate about committing tent-violence assault.

Content myself with slyly planting an idea in his conscious: “Don’t you need to pee?”

2h56: Cautiously unzip tent door just one torch-size hole.

Shine frantically all round hoping not to detect any lions/ leopards/tigers/grizzly bears or whatever.

2h57: Unzip door, take deep breath, do a crouched-over, full-bladder scuttle towards nearest bush.

2h58: Make small ‘ow, ow, ow’ noises as duiweltjies enter tender soles softened by 40 years of socks and shoes.

2h58: Condense into six and a half seconds flat the relief which normally takes whole minutes.

2h58: Dive back into tent.

2h59: Cautious voice from other stretcher: “Is it safe to go out for a pee?”

Casual answer: “Oh yes. Just be careful of the two lionesses under the tree with the leopard in it. The elephant 20 paces away probably won’t bother you. ” 3h05am: Contentedly fall asleep to the gratifyingly stressed bladder-induced groans from the other stretcher.

I’m already planning my next bush trip. Forget about a raised deck behind an industrial strength fence. Indoor plumbing is all I’m looking for.

deliciously

cultivated creative & quirky get more online

www.LowveldLivingMagazine.com

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