Lowveld Living Foodie Edition

LOWVELD ISSUE 77 | SUMMER R30.00 (incl VAT)

LIVING

the foodie edition

LOWVELD FOODIES | EXCLUSIVE INTERVIEWS | HOEDSPRUIT NIGHT MARKET POP UP KRUGER CAMP | ARCHITECTURAL GEM | HELP FOR STRESSED KIDS

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‘‘

Being a chef never seems like a job, it becomes a true passion.”

Gordon Ramsay

The same can be said

for the cuisine creatives in our latest Foodie Edition. Within these pages, we celebrate good food. Whether it’s making doughnuts, distilling gin, running a kitchen or being an expert in a butchery, the people in these pages live for food.

A special thanks to Mila Photography for the deliciously fabulous photography in this section.

Discover a Hoedspruit night market dedicated to grub, a pop up foodie bush retreat, stylish gifts for the cooking connoisseur, appetizing wins and an architectural gem that houses a new restaurant.

We serve up a gastronome edition filled to the brim with delicious delights.

Enjoy,

EDITOR Nicky Manson, nicky@lowveldlivingmagazine.com | EDITORIAL Nicky Manson, Annelle Whyte, Diane Tipping-Woods, Jenny Chaplin, Lianke Naude, Bev Tucker | ADVERTISING Audrey Ford Duimelaar audrey@lowveldlivingmagazine.com | DESIGN Creative Union | PROOF READING EditPro | PHOTOGRAPHY Africa Photographic Services | EDITORIAL info@lowveldlivingmagazine.com | DISTRIBUTION GMF Consulting | PRINTING Paarl Media | CONTACT US 076 952 7761 | COVER Ella & Karl doughnut photographed by Odette Van Aswegen

@lowveldLiving

013-752-3552 Level 3 Crossing Office Nelspruit

@lowveldLiving

@lowveldLiving

lowveldlivingmagazine.com

@lowveldLiving

© Copyright 2019 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.

CARNIVAL SALE THIS MONTH!

UP TO 50% OFF 14 - 19 OCTOBER 2019

www.hofc.co.za

VISIT HOUSE OF CLASS TODAY FOR THE BIGGEST DISCOUNTS OF THE YEAR ON DINING, LOUNGE, PATIO & OFFICE FURNITURE.

+27 13 752 8399 info@hofc.co.za 32 Rapid Street, Riverside Industrial Park, Nelspruit

inside

play

kids

Kids stuff and helping stressed kids.

17 eat

style

We showcase stuff we WANT and Mila Photography

Exclusive interview with the talented Kimmy Skota and a sit down with legalise mind Richard Spoor.

23

International foodie tours and popping to the pop up, Chief’s Camp.

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57

spaces

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Our annual Foodie Edition is here.

Discover a treasure trove of chefs, restaurants, gourmet entrepreneurs and products.

43 go

live

A trip to Hoedspruit’s night foodie market and exploring our backyard in Nelspruit.

Summerfield’s new restaurant wows and a magical home in the bush.

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play

“Li

4

hort to p s o o t ee s i l

po

fe

read

es,” Jan B r tato a a i

BOOKS COOKS

Lands of the Curry Leaf by Peter Kuruvita: This is a vegetarian food journey from Sri Lanka to Nepal by the author. Beautifully presented with an embossed hardcover, this is a mammoth read. Chapters are broken into sections like Chutney, Soups, Street Food, Rice and more. Kuruvita reveals the origins of the dish, size of servings, prep time, cooking time and difficulty range. It’s authentic, interesting and will make your mouth water. R600, Jonathan Ball Publishers

.

Words Nicky Manson

Jan Braai The Vegetarian Option: Another cookbook from the Jan Braai stable – the fans will love his easyto-follow and delicious traditional recipes, which have moved from meat dishes to delicious veggie offerings.

Find delicious burgers, braai broodjies, potjies, curries and more. Take the veggie plunge on the coals.

Bookstorm.

Chocolate by Katelyn Williams: The look and feel of this book is as indulgent as the recipes inside them.

Chocolate moves to the dark side with edgy pics and desirable don’teven-think-about-eating recipes. Dark chocolate orange brulee custard slices and white chocolate lemon dream bars; these dishes are the stuff of Masterchef! R380, Human & Rousseau.

The Natural Health Bible by Michael van Straten: This is your definitive guide to natural herb, plant and spice supplements. Did you know selenium is essential for normal thyroid function and that tea tree is a powerful antiseptic? Or that evening

Meals by Christine Capendale: Another beautifully presented recipe book showcasing dishes on dark slate and marble. Pretty to look at and quite scrumptious to read such as Italian chicken with orzo, basil and parmesan or seared beef salad with beans, broccoli and wasabi dressing.

There are variations, suggestions and did you knows? sprinkled throughout to add to the interesting read.

R325, NB Publishing.

primrose oil is good for inflammatory conditions and kelp is thought to lower blood pressure? R155, Jonathan Ball Publishers.

Plate by Marlene van der Westhuizen. Photography by Robert Koene: We just love the presentation of this book. The hardcover is beautiful and the recipes inside will provide inspiration to all who read it. Divided into sections, Meat, Poultry and Seafood, use the recipes for everyday meals or get creative when entertaining. R395, Penguin Random House.

Jude’s Ice Cream and Desserts by Chow and Alex Mezgwe: This book

may just be too pretty to keep in the kitchen for fear of getting it dirty with sticky fingers. Within its pages you will find indulgent, drool-worthy ice cream, and dessert dishes that sound and look too good to be true. From the basics of sorbet to the gourmet stacked ice cream cheesecake with figs, you will love this read. R370, Jonathan Ball Publishers.

The Midlife Kitchen by Mimi Spencer & Sam Rice: Discover over 150 recipes created to restore, rejuvenate and revive. As we get older there is certainly a need to look after ourselves better and Mimi and Sam are on hand to help you do just that. From Peruvian chicken to grown-up granola, these recipes aim to give you an energetic and healthy lifestyle. Jonathan Ball Publishers.

Why The Chinese Don’t Count Calories

by Lorraine Clissold: Have you heard the Chinese greeting Ni chi le fan ma?

It means ‘Have you eaten yet?’ Having lived in Asia, I realised that food is not a chore or purely a source of sustenance.

The Chinese take pleasure from cooking (usually a family affair), and from eating.

Here the author reveals the five flavours the Chinese rely on heavily and how their mix of solids, liquids and hot and cold foods could be the reason for a culture that keeps weight off. Jonathan Ball Publishers.

play

the night market

Words & photos Diane Tipping-Woods

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play

by day it’s a citrus

farm, but one evening a month, the lemon and grapefruit orchards on a farm just outside of Hoedspruit, are transformed into the venue for the town’s latest passion project; the Night Market at Francine’s Venue.

The open-air barn is laid with long tables and the ivyclad walls of the garden create an intimate, romantic bower lit by fairy lights and bonfires. As the sky takes on an inky hue, this charming venue fills with families, friends, music and of course, good food.

“The concept of the night market is to create a gastronomical experience for people,” says Louise Rambert, who curates the event with her partner chef Chris Hoffmann.

“My idea is to keep the portions small so you don’t just have one thing and fill up on that, but can sample a variety of thoughtful, creative dishes. It’s like a gourmet picnic under the stars, where you can go to every single table and experience a completely different taste, a different style of

cooking and different food cultures,” she explains.

Coming from a foodie world, she had always wanted to do a night market but never found the right venue. “Then one day Chris and I went to Francine’s – we’d heard about it – and before we’d been there 10 minutes we both fell in love with it and started planning what we wanted to do. We contacted Hendrien Kruger (the owner), and a month later – it was on.”

There are similar foodie markets in the Cape, but this is Hoedspruit’s very first. Judging by the hundreds of people who’ve supported it, it’s only going to grow in popularity. Their launch market sold out within the first hour. Since then it’s grown from strength to strength, with amazing cooks who can produce meals that surprise and delight. “We’ve been blown away by the enthusiasm for the market,” says Louise. It helps that it’s situated where everyone can get to it – Hoedspruit, Kampersus, farmers, even Phalaborwa. “It’s a gathering place. Everyone sits and mingles,” says Louise.

JUSTGOODFOOD | 2019

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play area”. She brings her students along to the event to expose The chefs are a mix of professionals and amateurs, with them to a variety of types of food, food cultures and Franschhoek-trained Stuwart Masube and Chris preparing different palettes. Tonight, they’re serving pasteis de nata, a food alongside Argentina (Tina) Mathewson, who’s welltrio of tacos with salmon and different salsas, and chocolate known locally for her authentic Mozambican food. The brownie cones sprinkled with meringues. “It’s tactile and menu changes every month. “We’re getting people to step fusion and fun,” says Alanka. out of their comfort zones. Whatever comes to the night While they have some favourites, (Louise mentions market I don’t want Hoedspruit to have seen before,” says Lou. “Take Tina; everyone loves her Sabores de Moçambique, Hendrien’s pampoen fritters with caramel sauce), “the aim is to keep it new and interesting and fresh, and there’s no especially her pregos and Portuguese chicken, but for doubling up on dishes, and no samoosas, boerewors rolls the market, she’s doing seared tuna, prawn and chorizo or pancakes; that’s not the kind of market we are,” skewers. It’s next level.” she says.

This market has a “Christmas in July” As the music starts up – a careful theme, so Chris is serving gammon and selection of jazzy blues and swing – duck roulade with cranberry sauce THE AIM IS Denise Van Vuren, the headmistress of and lardons, baked camembert TO KEEP IT NEW AND Mariepskop School in Kampersrus, with homemade bacon and is putting the final touches to her dunked cranberries and eggnog, INTERESTING AND table. Tonight she’s serving mini while Stuwart has made crispy FRESH, AND THERE’S bunny chows filled with her own potato sticks, with red and green version of butter chicken, and “mini nachos and festive meat balls.

NO DOUBLING apple puff, cinnamon, spicy things – “Wait till you taste his sauce.

UP ON DISHES they’ll have a name before the night There is nothing like it,” says Chris, is over,” she jokes. She makes everything complimenting the chef who honed from scratch, and people evidently his skills working at Le Quartier in appreciate it, as they drift towards the fragrant Franschhoek before moving to Hoedspruit. waft of freshly baked bread, warm curry, and pretty apple “The criteria for the market is strict, but that pays off,” says Alanka Craffert, who runs the Greater Kruger Hotel pastries, like moths to a flame.

Other tables have lemon drizzle fruit cakes, gourmet School & Training Centre. “The market works because it quiches, and rustic homemade soups on offer – all made by combines raw passion, commitment, quality and Francine’s team. There is a cash bar, speciality coffees, and innovation,” she says, adding that the variety of food on local craft gin brand, Primos, which uses lemons from this offer caters for the variety of people who travel to the very farm in its production process. “We’re here because market, “from the guys in khaki to expats who live in the

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play we’re proudly Hoedspruit, but also because it’s vibey and fun and something new.

It’s people with a passion for food sharing it with others and the venue is just so beautiful,” says sales representative Rebecca Van Duyn.

A point of pride is that it’s also a green market. “We are going towards a zero waste policy. My goal is to become one of the first eco-friendly markets.

Packaging must be biodegradable, and we want people who come to the night market to dispose of their waste properly and recycle. We have a few people who aren’t quite there yet, but, like with the food, it’s a culture we’re developing,” says Louise. INFO Contact Louise Rambert for more info, 072 915 4486.

Erin Vogler

new gin on the block

Alanka Craffert, Greater Kruger Hotel School & Training Centre

In Spanish, primos means cousins. In Italian, primo means first. This intriguing combination makes it the perfect name for a lemon-fermented gin that’s the first of its kind in South Africa, expertly crafted by two cousins: Marnus and Rossouw Kruger. The boys grew up together exploring the land on neighbouring citrus farms outside Hoedspruit. As third generation citrus farmers, their families have been perfecting the art of growing grapefruit, oranges and lemons for decades.

Surrounded by this juicy, vibrant bounty, they took some of the lemons they’d harvested and did something completely unexpected: they decided to make gin.

INFO to stock gin or hire the Primos mobile gin bar service: 083 252 7432, sales@primosgin.co.za, www.primosgin.co.za

Denise Van Vuren, curry vendor

JUSTGOODFOOD | 2019

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explore

my backyard We chat to Mbombela locals about their favourite gems to see, do and visit

M

bombela is the capital of South Africa’s Mpumalanga Province. Located on the Crocodile River, Mbombela was founded as Nelspruit in 1895 by three brothers of the Nel family who grazed their cattle around the site. During the Boer War, it served briefly as the seat of government for the South African Republic. The settlement was also a key stopover for the Eastern railway built by the Netherlands-South African Railway Company in the late 19th century, which ran from the newly discovered Witwatersrand goldfields to Delagoa Bay (modern day Maputo). In October 2009, the South African government renamed the city Mbombela, the same name as the local municipality of which it is part.

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play

1 Visit the Soccer Ball lookout point. Fondly known as the Eye of Nelspruit, it is actually a water reservoir.

2 Attend the next match at the Mbombela Stadium.

3 Go ice skating at I’langa Mall.

4 Or go carting at the Riverside Go Kart Park at Riverside Mall.

5 Join the Parkrun at Halls every Saturday. www.parkrun.co.za 6 Eat a prego at Sao’s caravan in town. 082 530 6850 7 Visit the Lowveld Botanical Gardens. www.sanbi.org 8 Unique shopping at Tsakani Silk on Ellis Farms. www.tsakanisilk.co.za 9 Try your hand at Bow Pro Archery. Facebook/Bow Pro Archery Nelspruit 10 Just a little bit out of town, visit the Sudwala Caves for a unique experience and the Dinosaur Park. www.sudwalacaves.com 11 Enjoy brekkie at Happy Hound on the Uitkyk Road and let your dogs have a run around. www.happyhound.org.za 12 Visit Rademeyers’ Saturday morning auction. You will not believe the stuff you can dig up there. 083 675 0104.

13 Visit the Mbombela Library – 2 Louis Trichardt St, Sonheuwel Central.

14 Suikerbossie tea garden has live music on Sundays.

Facebook/Suikerbossie Teetuin.

15 Lots of hiking to be done – contact Lowveld Ramblers for more info – Winston Brent 072 610 4000.

16 Mankele is the bike rider’s utopia. Plus you can swim, camp, picnic, zip line and more. www.mankele.co.za 17 Have a girl’s day out at Leaves Spa. www.leaveslodge.co.za 18 Mafunyane Water Park is lots of fun in summer for kids of all ages. www.mafunyane.co.za 19 Johann Sippel does 4x4 training at his farm, Alkmaar, which lies about 16 km west of Nelspruit. There is a training facility with an obstacle course. www.alkmaarfarmstay.co.za 20 Mica often hosts DIY art workshops and events. www.mica.co.za 21 Play golf at Mbombela Golf Club. www.nelspruitgolfclub.co.za, 22 Chimp Eden is situated within the beautiful 1000 hectare Umhloti Nature Reserve. The Jane Goodall Institute (JGI) South Africa Chimpanzee Sanctuary is home to chimps that have been misplaced from their natural habitats in Africa. www.chimpeden.com With thanks to KLCBT, Showme Nelspruit, and many more amazing humans.

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kids

kid STUFF

perfectly different

by Sarah Tavola. Illustrated by Sinan Hallak: A little boy asks his mother a series of questions about why all his friends are so different – how they look, their clothing, talents and their personality. His mom explains that everyone is as individual, as beautiful and as special as each other. A lovely tale written in rhyme. R90, Penguin Random House.

squishy creations

Lolliputti Collectible Putty Pops are now here. Create and design your own characters. Designed to spark a child’s creativity and innovation, Lolliputti is available in three on-trend themes; Monster Makers; Unicorn Lab and Scented Ice Cream Factory. The super-smooth, bouncy, air-drying putty comes in an assortment of colours from pretty pastels to bold brights, while the putties in the Lolliputti Ice Cream factory pops are scented. Look out for intriguing extras including a range of different oddball monsters and cute unicorn body parts, plus plenty of sparkles, stickers and collectible charts. R89.90, available from Toys R Us. www.pollywiggles.co.za

just glide

The Thule Urban Glide 2 Double is a must-have for growing families. This all-terrain stroller offers a sleek, lightweight design ideal for navigating the great outdoors, as well as in the city. This side-by-side double stroller is easy to manouevre and doubles as a jogger for older babies, thanks to the swivel front wheel that locks into place for jogging and the sturdy 16” rear wheels.

The integrated twist hand brake offers improved security and braking control and the suspension ensures a smooth ride. Ideal for children of different ages. There is also an enclosed storage compartment, with zip-top cover, and compartments for snacks or toys. The one-handed, compact fold also makes storing and transporting a breeze. www.thule.com

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kids

the boy and the tree

bespoke accessories

Whether for trips, daytime adventures, daycare or school, these pint-size teddy packs are perfect for tiny backs.

Your little one may not be slinging text books over their shoulders just yet, but a backpack is still a must-have toddler accessory. These cuties are priced at R870. We also love the kittylicious leather bag. This leather sling design is handcrafted and will fill the hearts of all ages. R780. If you would like to spoil your little peanut with one of these bespoke stunners, contact One Fine Beginning or visit their gorgeous shop in Middelburg Mall for the ultimate shopping experience. INFO One Fine Beginning, 013 244 1307, onefinebeginning@gmail.com, Facebook/one.fine.beginning

WIN!

Your little one can win a large Teddy Bag or a Kitty Sling from the Kai Apollo Toddler range.

Send your contact details to info@lowveldlivingmagazine.com and put ‘Teddy’ or ‘Kitty’ in the subject box.

Closing date is November 30, 2019. T&Cs apply.

by Marleen Lammers. Illustrated by Anja Stoeckigt: A little boy is sad because he does not have the same new toys as the other kids. He climbs up a hill, and comes across an almighty old tree who takes him on a series of adventures. A tale of rhyming verse to encourage kids to use their imaginations. R120, Penguin Random House.

angry owl finds a hobby

written & illustrated by Kerryn Ponter: We just love this series of the grumpy old owl. Here Angry Owl wants to join in on the beautiful singing he hears every day from a nearby tree.

He grabs a guitar, thinking he will be the greatest musician ever. However, the other birds fly away from the dreadful noise. Angry Owl really wants to find a hobby, so he tries rugby, cooking, knitting, painting and dancing. But none of these end well. After a heart to heart with Mr Dove, he realises that to be good at something, you have to practise and practise. So he picks up his guitar and practises until he is good enough to join in. R70, Penguin Random House.

new app for kids

Feed The Monster teaches your child the fundamentals of reading. Collect monster eggs and feed them letters so they can grow into new friends!

The app uses ‘play to learn’ techniques to engage kids and help them learn to read.

There are vocabulary memory games, multi-users login for individual user progress, and parental progress reports. And it’s free. Give it a go.

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kids

?

stressed kids Helping our kids become kids who can! Words Penny Goodwin

do you often

find yourselves commenting or lamenting with others on the constant pressure, expectations and general stress you find your kids under?

You are not alone. With pressure seemingly mounting on all fronts, it’s not unusual to find our kids emotionally wrung out and overwhelmed by the end of the day. And no, we are not talking about high school kids here. These are primary school children.

September 10th was World Suicide Prevention Day. What shocked us most when listening to the facts about suicide in South Africa was that the youngest reported suicide was of a six-year-old. What kind of stress could a six-year-old possibly be under? You would be surprised.

Emotions and anxiety are real and we need to recognise that it may not always be a passing phase but may be a cry for help. As parents and care givers, we need to be aware of what our children are feeling and provide them with the tools they need to express themselves in healthy ways.

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For Michelle Schoor from the Western Cape, Founder of Kids Who Can, the need to help her then-ten-year-old son in 2011 became an urgent one. He was acting out and had growing anger issues – issues that she was concerned would isolate him socially. Looking locally, she was unable to find something that suited her. She was inspired by a programme in America designed to assist children with stress, which led her to start the ‘Kids Who Can’ programme.

“It is never easy having one’s own children in a group but I was daring and up for the challenge and my first ever group consisted of both my older sons, a few of their friends and their siblings. As this was my first ever group, it was tough in itself but I managed by using the tools I teach the children – belly breathing and affirmations,” says Michelle.

It worked, as a few months after the course ended, Michelle’s son told her after school one day, “I used my belly breathing today when the other boys were teasing me and I also walked away instead of being mean back. The course really helped, thank you.”

kids KIDS WHO CAN PROGRAMMES ARE AVAILABLE IN NELSPRUIT AND WHITE RIVER WITH THE FOLLOWING UPCOMING DATES: 9 October – 27 November: Kids Who Can – Nelspruit, Wednesdays 3-4.30pm.

11 October – 29 November: Boys Who Can – Uplands White River, Fridays 2.15-4.15pm.

16 October to 4 December: Boys Who Can – Nelspruit, Wednesdays 4-6pm.

So, what does it entail?

It’s a programme designed to equip all children, including teenagers, with tools and techniques to empower them to take responsibility for and manage their feelings, and any challenges life may throw at them. For Michelle, providing children with a safe space, to express how they feel is critical. “Kids are under immense pressure, at school and home, and as a result many of them are anxious. Academic performance is a key focus at school with teachers under pressure to get through the curriculum. Emotional intelligence, which is essential to development, is lacking.

Mental health is as important as physical health, which is why parents, teachers and therapists support our programme,” she explains.

There are three programmes on offer, each consisting of an 8-week course as well as topical workshops, which are run as an extra-mural.

Kids Who Can caters for boys and girls aged 4-6 and 7-10 and is designed to equip them with tools and techniques to help them deal with their feelings. It includes a parent and child workshop. Girls Who Can and Boys Who Can are designed for 11-13 year olds to assist them with the changes and challenges they face moving into adolescence.

MICHELLE ALSO OFFERS SOME PRACTICAL ADVICE YOU CAN IMPLEMENT IMMEDIATELY: • Please listen to your children – really listen – eye to eye, get down to their level and try not to answer for them or finish their sentences. They need to feel heard.

• Build your children up rather than putting them down. When you keep criticising a child, they don’t stop loving you, they stop loving themselves.

• Ask them how they are feeling every day. If they are behaving negatively, this is usually a result of anxiety or fear. By acknowledging their feelings, it helps them to process them better.

• When your child is acting out, take a deep breath first, this will help you to respond in a calm manner rather than reacting in anger. Once they have calmed down you can try doing some deep breathing with them.

INFO Tania Hodsdon-Hoare, 073 2260942, tania@kidswhocancommunity.co.za.

For general enquiries: 084 245 0966, admin@kidswhocancommunity.co.za, www.kidswhocancommunity.co.za

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eat

What’s in a name? Ella&Karl were two very special people in my life; my late grandparents. I guess this was a thank you to them for all the love and support. Why doughnuts? It’s the most fun thing after ice cream, with more space for sparkles. Flavours? We have so many – I’ll have to count them. Probably about 45.

Inspiration... comes from the strangest places. My son was playing with a Night Fury dragon, and I thought of a black doughnut with silver stars made with activated charcoal. Favourite topping? Definitely 54% dark Belgian chocolate! You have a food truck? We had it made in Cape Town, and two amazing guys offered to fetch it. They still get free doughnuts! Where will we find you? BFM Casterbridge and most events around the Lowveld. We stay very busy with custom orders and we have a new retail space in I’Langa Mall. What makes your business stand out? We are truly just having fun. Hence the word whimsical. Unusual, playful and unpredictable. Challenges? Firstly, not to get fat.

Secondly to introduce a new idea of what a doughnut can be. It’s not JUST a doughnut. Ingredients? We prefer to only use Callebaut chocolate; it’s consistent, great quality and easy to work with. When I make my first million I will… That’s funny. I spend too much money to reach that but I would probably set up a factory to create incomes for other families. It is such a privilege to be able to provide opportunities for others. I would love to create doughnuts for… Anyone who doesn’t like doughnuts. We can say with confidence that we have converted many. Drink pairing? I think a good gin and a doughnut works. Best foodie destination?

Bangkok. They have some exciting modern trendy food, as well as the authentic street food. Biggest foodie influence? Ellie Bullen. @Elsas_wholesomelife. I love her plant-based approach. Latest ingredient obsession?

We are experimenting with passion fruit flavoured white chocolate, and maybe even a lemon meringue doughnut. One of my hidden talents is… I can make the perfect eggs. Unfortunately I have created mini egg snobs of my kids. Something no one knows about? I reached brown belt in karate when I was young. And I am a very enthusiastic Lego builder. What’s always in your freezer? Chicken nuggets. I have a four year old. Did you know? We make savoury doughnuts.

INFO Facebook.com/whimsicaldonuts

Pics by Mila Photography

“

Challenges?

Firstly, not to get fat...

ella&karl

Odette & mom Tia Goldschagg

W

e like a nice doughnut. But Ella & Karl’s creations take an average doughnut and turn it into something sublime. We chat to owner and creator Odette Van Aswegen about her new passion project.

“

Scotts Café in Pilgrims Rest has reopened plus it sports a shiny new gin distillery called Woods Luck. Watch this space!

Gemla Holdings presents LOWER SABIE & PRETORIUSKOP KRUGER NATIONAL PARK Gemla Holdings (Pty) Ltd., was establised in 2012 as a dynamic partnership between Virginia Boshoff and Rentia van Eyssen.

Virginia and Rentia invite you to visit our flagship restaurant, Mugg & Bean, Lower Sabie and Wimpy, Pretoriuskop in the Kruger National Park.

spread the hope

win!

Hope Distillery (formerly known as Hope on Hopkins) was the first licensed gin distillery to open in CT and has now expanded its range and introduced a new look. Hope not only distills its own label but other local brands like Musgrave, Bloedlemoen and Clemengold. Owners Leigh Lisk and Lucy Beard started in 2014 and say, “Every day we set out to make the absolute best spirits that we can. We’re constantly experimenting and striving for excellence.” Hope’s Salt River Gin has been renamed African Botanical Gin. It has been dubbed ‘South Africa in a glass!’ There is also a London Dry and Mediterranean Gin in the range.

Buy online or from select liquor stores. INFO www.hopedistillery.co.za

WIN a taste of Hope. Send your contact details to info@lowveldlivingmagazine.com and put ‘Hope’ in the subject box. Closing date is November 31. T&Cs apply.

PRETORIUSKOP

LOWER SABIE

WWW.GEMLA.CO.ZA | 013 790 1042

eat

the grill room

T

Pics by Mila Photography

he Grillroom@Sheppard Boutique Hotel has opened and is now open to guests and the public. We chat to Chef Anton Alberts who hails from Pretoria about his new restaurant.

What do you offer? Simple, unpretentious food that is freshly prepared daily. Who is in your team?

My wife Natasha (the left hand), Bernize Kilian (the right hand), and Clement Magagula and Sebenzile Thwala – our front of house team.

What kind of food inspires you?

Anything fresh. I’m not here to reinvent the wheel but simply to offer the best available quality in the best possible manner. Favourite flavours? Our own homemade herb butter and secret spice is close to my heart. Signature dish? The benchmark is our rib eye steak prepared and grilled The Grillroom way. Your menu is lovely and quirky, how do you come up with your ideas? It helps considerably when you cook food that you love to eat. We are a small restaurant so our menu is limited. We simply focus on the basics.

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You have lovely names for your dishes like Seabiscuit and Dark Matter… I have always been involved with poetry and creative writing as a hobby, so it definitely helped having a creative side. The names needed to be real, descriptive and different, with a touch of humour. What makes your food stand out? We put a great deal of effort into ensuring that the quality of the food as well as the preparation remains at the highest level with every single dish. Best part about being a foodie? To sincerely appreciate and be grateful for well- prepared food. In 5 years you will find me… In the kitchen, behind the grill or washing the dishes. Do you bake? I have to admit, I’m not much of baker. But I have a weakness for freshly baked ciabatta or any bread for that matter.

Best foodie destination? The village markets on a Saturday in Europe like Ferney-Voltaire, Switzerland. Biggest foodie influence? Sarie-Kos. Latest ingredient obsession? Hints of curry, onion and cumin. One of my hidden talents is ... Around two years ago I started a Christian blog, www.powertoponder.com, concerning crucial matters in the Christian life. To

Chef Anton Alberts & Bernize Kilian date my blog has reached people on all continents except South-America.

This is grace not a talent. Where will we find you after work? Blogging, cleaning the house, playing tennis with my son, cycling with my daughter and enjoying a beer or a bottle of wine somewhere with my wife. Something no one knows about? I have no formal training or qualifications. I am basically selftaught. INFO 23 Sheppard Drive, Mbombela, 013 752 7758.

Signature dish? The benchmark is our rib eye steak

RT

HA ZY LO VI C EW AT CA ED BA IN T NA HE SR ES O

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la macaron T raditional macarons, macaron cakes and ice cream – this foodie, Laila Cassim, is keeping busy with all things sweet.

What do you do? I make macarons, macaron cakes and now ice cream, called La Gelato. Who is in your team? It’s just me, but I have the support of my husband and family, who often help out with baby-sitting.

Flavours? I literally turn anything I find decadent into a flavour.

Smores, milk tart, lemon cheesecake, crème brûlée, salted pretzel & Nutella,

If I’m making pistachio, real pistachio nuts are ground and added. That goes for every flavour I make. When I make my first million I will… tour the world and taste everything! Best part about being a foodie is… Life is so much more interesting when it involves food. I live to eat! In 5 years you will find me… In a food truck touring and making macarons and ice cream. Drink pairing? The bitterness of coffee pairs beautifully with the rich sweetness of a macaron.

Best foodie destinations? France for crème brûlée, Italy for gelato.

Pics by Mila Photography

Latest ingredient obsession?

I’m obsessed with sweet salty balance combinations. the list is endless and flavours usually change weekly. Do you have a favourite macaron? I love pistachio, but passion fruit on a hot day is so refreshing. Where will we find you?

I am currently home based, but I am looking to expand soon with stockists. Catering services? I cater for all functions. Macarons as favours can adapt to any theme or colour scheme. What makes your business stand out? Macarons are not the type of thing everyone has the patience or willpower to make. For me this has definitely become a passion.

I believe if you put your heart in what you do, it shows. Challenges?

Macarons are extremely difficult to master and perfect. Slight changes in weather or my oven or my mood affect macarons in a huge way. I have days when I cry on my kitchen floor or dance on the ceiling. Ingredients?

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Turkey for baklava, India for goolab jamun dripped in syrup or hot flaky parathas. One of my hidden talents is… I can taste anything once and replicate it. Something no one knows about? I’m a Somatologist by profession; a health, skincare and alternate healing therapist. Your background? I am a wife, mom, sister and daughter. My religion is Islam and I believe that by being grateful to God for all the blessings, trials and tribulations he bestowed on me, is what got me here today. I have an amazing, supportive husband and mom and three gorgeous loving kids.

What’s always in your freezer?

Ice cream – all year round.

INFO 072 720 1333, lailz.c@gmail.com, Lamacaron.nst, Lagelato.nst

INTRO DUCING

eBUNDU LODGE NEW MENU

The eBundu brand seeks to usher guests into a breath-taking escape from the hustle & bustle of the city life. We offer exceptional service to our guests and a place to soak in the natural beauty of the lowveld whilst savouring our delicious South African inspired new menu

LODGE

Tel: +27 (0)13 758 1222 banqueting@ebundu.co.za R40 main road | Nelspruit/Whiteriver www.ebundu.co.za

promotion

Live.

Fight.

Win.

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O

also contains vitamins B3, B5, B6 and B7.

SHEE supplies the Lowveld with isotonic OSHEE For Runners is enriched with magnesium and sports drinks, vitamin waters, vitamin potassium that affect the electrolyte balance positively and energy drinks and protein bars. The brand is help the body’s muscles to function normally.

10 years old and was introduced to the region The isotonic range comes in 750ml bottles, which offer in 2016 by Piotr Latusek who discovered OSHEE on a trip to two servings. Favourite flavours include Multifruit, Lemon, Poland. This was the beginning of his journey to bring this Lime-Mint, Orange and Pink Grapefruit. brand to SA. “Did you know that PowerAde and Energade There is also a Vitamin Water range in 555ml bottles, own 97.6% of the energy drink market in South Africa as which provide instant refreshment on the spot. They per the 2016 Canadian Sports Drink Market research,” asks are available in four varients including Zero (sugar-free), Piotr. “We wanted to introduce something new to the Magnez + B6, Minerals&Vitamins and Detox & South African comsumer.”

Herbal, which contains only 1g/100ml of During physical activity the human Why should sugar. The range also includes OSHEE H2O, body loses not only water, but also you drink OSHEE enriched with vitamins and minerals and important minerals. Isotonic sports isotonics?

They give a much OSHEE PURE Vitamin Water, which drinks are a specially designed quicker recovery after exercise. has no sugar or colourants. formula. Thanks to the presence They hydrate and provide the Also in the OSHEE family are OSHEE of electrolytes (sodium and body with electrolytes.

The 750ml Vitamin Energy Drinks; sparkling potassium) and vitamins (B3, B5, sits comfortably in a bike cage vitamin drinks, which give your body a B6, B7, E), OSHEE Isotonic Drinks not and has a resealable cap so 100% of its daily demand for particular only quench your thirst effectively no leaking! vitamins and minerals. These are available but, above all, ensure optimum body in a variety of flavours in 250ml cans. hydration, providing an immediate increase OSHEE High Protein Bars have a cocoa-milk in energy and stamina. topping and come in milk chocolate, peanut butter and OSHEE caters for all sportsmen but has introduced a dark chocolate vanilla. Plus they include vitamin C, niacin, special formula for bike riders and runners. OSHEE for Bike Riders is enriched with potassium that positively affects the pantothenic acid, B6 and folic acid. The bars are free from glucose-fructose syrup, trans fats, palm oil, artificial flavours, electrolyte balance and aids normal muscle function. The BCAA assists with muscular fatigue and helps with recovery colourants, preservatives and sweeteners.

Go grab one today. Your body will thank you. protein synthesis and muscle growth. Vitamins include Niacin, which helps with fatigue; Vitamin B6, which helps INFO Piotr 013 762 3022, info@captrading.co.za, the immune system to function normally and Biotin, which www.captrading.co.za Stockists: Dis-Chems, Pick n Pays, contributes to maintaining a normal energy metabolism. It Spars, Mopani and coming soon to your local garage.

eat

hoedspruit food and wine tours

H

oedspuit Food Tours is a cultural dining experience based in Hoedspruit. After travelling abroad for a few years, Simon de Kock, came back to Hoedspruit and worked as a chef in various lodges in the neighbouring private reserves. After about six years he decided to start his own business and also work as a freelance chef. “The idea to start Hoedspruit Cultural Food and Wine Tours was inspired by overseas travels and experiencing different food cultures,” says Simon.

HOW IT WORKS The tour kicks off at 9am with a two-hour, 5-course coffee, chocolate and nougat pairing, presented by a local coffee connoisseur. Coffee is from Kenya, Nicaragua, Rwanda, Uganda and even Brazil and India. The chocolate and nougat are made locally too. After the coffee tasting, guests move to one of the local restaurants to enjoy a 5-course authentic African meal, sometimes with Indian, Cape Malay, Shangaan and Mozambiquan influences.

Different drinks are on offer like craft beer, Zwakala, and craft gin. “I play a part in making and presenting the food, revealing the story behind each tasting. Where it is from, how it is prepared and what to to drink with it,” explains Simon. This tasting lasts around two hours.

“The best part of the day is for the wine fundis,” says Simon. The wine can be paired with South African cheese or chocolate and lasts another two hours. A six-bottle entry level wine pairing, consists of three whites and three reds, is presented by a very enthusiastic and educated wine connoisseur. Here you will enjoy the history of the wine, its origins and winemaking practices. According to Simon, the best part is that you can take the wine home with you, and if you are not ready to go home, guests are welcome to while away the afternoon enjoying the large selection of wine on offer. Beer and Gin tastings also available.

INFO The full day tour costs R1250 per person with transport.

Simon: 064 888 1894, Instagram/hdsfoodandwinetours www.hoedspruitculturalfoodandwinetours.com

“

The best part of the day is for the wine fundis

“

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friend’s café

Pics by Mila Photography

S

o no one told you life was going to be this way.

Your job’s a joke, you’re broke, your love life’s DOA. It’s like you’re always stuck in second gear.

Well, it hasn’t been your day, your week, your month, or even your year. But, I’ll be there for you, when the rain starts to pour. I’ll be there for you, like I’ve been there before… Sound familiar? Well according to the bush telephone, Friends Café is the place to be with family and friends. We get the low down for you.

What do you offer? Mostly grilled foods and healthy comfort foods with a spectacular view of the river.

Chef name? Dandre Booyens Nickname in the kitchen?

Chef D. What kind of food inspires you? Homestyle cooking. Favourite flavours? Rosemary & dark chocolate, brown sugar & soy, red pepper & apricot. Signature dish? Grilled beef fillet crusted with course black pepper and rosemary on a potato rosti with wilted spinach topped with hollandaise. What makes your cooking stand out? I am happiest in my kitchen; that’s where the love comes into play with ingredients.

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Best part about being a foodie is… meeting new people and getting new ideas. While cooking, I listen to… some ‘80s and ‘90s. Drink pairing? At home a local craft beer.

At work I’m a classicist, a rich earthy red with our famous ribeye steak and a chilled zesty white with a chicken salad.

Do you cook at home? Only sometimes when I treat my wife and family, otherwise my wife has staked her claim to the kitchen. Biggest foodie influence? Growing up helping my grandmother bake over weekends and working with my mom at her function venue. Latest ingredient obsession? Quails and quail eggs, it’s such a small bird but with strong flavours and nutrients. One of my hidden talents is… carpentry. Your background? I grew up in Krugersdorp. After school I joined the Protea Hotels

by Marriot group where I got all my training and experience. In 2012 I was part of the Taste of Joburg Team from African Pride where we won Best Main course of the Year. What’s always in your freezer?

Stock.

INFO 013 741 2471, https://friendscafe.co.za

I am happiest in my kitchen!

eat

ou may have noticed a flurry of black and white out of the corner of your eye last time you visited Casterbridge Lifestyle Centre in White River. Well do yourself a favour and pop in. Not only is it a super chic space but you can sit down and have a drink or shop. There is also a distillery in the back. We chat to owner Tanya Cruise about her latest endeavour.

What do you do? I make a range of infused gin called Dollie Gin, and now I have opened Gin & Co. Who is in your team? Angela Kent, husband Hylton Cruse, Melusi Nyoka, Mduduzi Sheba and Queen Stuurman. What inspired this business? After creating Dollie Caravan I approached BFM market to display Dollie at their market to advertise her services. Sue and Rowena (pioneers of BFM market) insisted that I sell something from Dollie so I got my sisters involved and our first attempt was Nice Cream, which was fun but a real challenge to keep frozen. Dollie Caravan’s next debut was at a Uplands cricket match where we served G&Ts. The response was overwhelming, and led to the creation of Dollie Gin. Why gin? Gin has always been one of my most favourite tipples. The diversity and creativity that one can explore when crafting gin is endless. What makes your business stand out? We aim to grow the craft industry and educate consumers by hosting tastings and information events. We also cater for wine, champagne, beer and selected crafted spirits. What inspired the design of the space? We wanted to merge the beautiful surroundings and manicured gardens at Casterbridge with our minimalist and industrial look and feel. Favourite part

Favourite gin cocktail?

The Basil Smash!

about the business? Most definitely our community and customers! We would not be where we are today without the loyalty, support and encouragement for which we will be forever thankful.

Challenges? Obtaining our liquor license. When I make my first million I will… Buy bigger equipment to increase our production capacity to free up some of my time. In 5 years you will find me… It can be anywhere, as long as I have more time for my family and friends. Do you cook at home? My husband has taken over that role; he is a fantastic cook and is passionate about food. Best foodie destination to visit? I love the food in Thailand. Biggest foodie influence? My husband; he really goes out of his way to make every meal better than the previous one.

Latest ingredient obsession? It’s a botanical ingredient that I am experimenting with. One of my hidden talents is… Willpower, I will always find a way! Something no one knows about? I have a very strong intuition and often can predict a customer’s favourite gin flavour before they have even had their first sip. What’s always in your freezer?

Frozen berries. Did you know… The one botanical ingredient that classifies gin is the Juniper Berry. Anything to add? Grab a glass and enjoy our space with a couple of friends. In colourful cocktails or on the rocks, it is sure to make you feel jolly, we’re utterly delighted you’ve found a friend in Dollie.

INFO tanya@gincompany.co.za

JUSTGOODFOOD | 2019

Pics by Nico de Wet

gin&co Y

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Pics by Mila Photography

C

asterbridge Meat Market is a family business and we chat to Meat Market’s Master Butcher Les Basson about the ins and outs of the meat business.

What do you offer? A full butchery service; all prime cuts and meats. We sell meat to suit everyone. We offer game processing on site and are available for any advice on cuts and cooking methods to give you the best cooking experience. What piece of meat must everyone try at least once? Definitely skilpadjies – lamb liver wrapped in netvet (stomach fat). Especially good if you like tripe. If you like pork, try our deboned pork neck steak. For beef lovers, try rump picanha and lamb; Italian lamb or sundried tomato sausage or Swiss trim lamb racks. What do Lowvelders like to eat? Pork rashers! A decent piece of boerie and a fillet at the cheapest price possible. And everyone wants biltong! There is also a love for ox tongue here. What is dried aged steak? When a steak is aged, the meat’s own enzymes break down, allowing the meat to become more tender and more flavoursome. We dry age our steaks for 60 days. Most butchers do for 45 days. You can dry age T-bone, rump, club steak, rib eye, chuck, and sirloin. What is the best part of a cow? This is certainly debateable but we say the rib eye. Fillet is the softest and for stews, we suggest shin, and short rib. Best part of a sheep? Best end chops. More bone, more meat, more flavour. Loin chops are also a winner!

Sirloin vs. rib eye vs. rump vs. fillet? Rib eye and rump are the most flavoursome. Fillet is the softest meat but needs a sauce. Sirloin is middle of the range. How do you cook the perfect piece of meat? It all comes down to preference but we believe that prepping the meat before cooking is very important. We use olive oil, a bit of lemon, course salt and some pepper. Let it sit with this seasoning for about 30 minutes. Meat must be room temperature before you cook it. Then it’s ready for the braai. Our preference is medium rare. Your fire must also be at the right temperature. A hot fire for steak. Lamb on medium heat. Low and slow for pork and chicken. Always let your meat rest before cutting and serving.

Pan vs. braai? Braai! The smokiness of the wood adds to the flavour.

Any misconceptions about meat? I don’t think people understand the maturity of meat when it is vacuum packed. You must always open the packet and let it rest. Let it breathe like red wine for at least 30 minutes for full flavour. Where do you get your meat? We use local meat suppliers who have free range, grass fed cattle. Biltong is from C-grade meat. There is a misconception of C -grade meat. It has yellow fat because the cattle are grass fed and this is preferred. Where do you get your fish and seafood? Lowveld suppliers, Mozambique and straight from the Cape.

Most affordable cut of meat? Chuck beef. You can braai or use in a stew – very versatile.

Did you know?

Schools can visit us for an education on meat, the cuts and preparation.

We also do functions and can cater at your home or a function.

We make and sell our own deli items and you will also find cheese, wine, drinks, fruit, veg, duck, biltong, garlic bread, rusks, homemade jams, peri peri sauce and more. We can clean and prep anything for you like your prawn order. INFO 013 749 0041, cb.meatmarket@gmail.com

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to market we go

What do you do? I provide self-catering guesthouses in Magoebaskloof with a taste of what our mountain has to offer – local goodies so there is no need to shop when you arrive. Organic veggies, cheese, yoghurt, milk, butter and homemade goodies like cordials, baked items, jams, chutneys, farmed raw honey, local artisanal arabica coffee, craft beers and gins. I also include free-range eggs, chicken, beef, farmed trout, lamb and pork.

What inspired this business? My husband and I moved to the Lowveld in December 2018 after working on a super yacht for six years travelling the Caribbean, South Pacific and

Signature dish: I make a delicious orange chocolate semifredo...

Bahamas. When we moved to the mountain, I immediately noticed what a wide range of amazing food products we have to offer and a huge selection of self-catering accommodations. I decided to offer this service as a catered option, delivered to the accommodation before arrival. Do you do functions?

I have done a few small private functions such as engagements and birthdays. I will set up romantic table settings, cook and serve the guests in the comfort of their accommodation.

I can also do bigger events like weddings and other private functions.

I’m the head chef at Mina’s art venue so I cater for all of their weddings.

Signature dish: I make a delicious orange chocolate semifredo, which always goes down so well. What do you love to cook? I love to cook Asian food, it’s simple and so full of flavour.

What makes your business stand out? Everything I source is local, even

the baskets I deliver my food in are made by a local craftsman. Best part about being a foodie? I absolutely love convincing people that there are fresher ingredients available right on their doorsteps. I’m slowly converting people away from the large chain stores. Do you cook at home? Yes, I am the cook at home. My husband is the cleaner so I reckon I’ve got the better deal. Best foodie influence?

Donna Hay. Latest ingredient obsession? Oyster sauce. Best foodie destination? Fresh conch ceviche in the Bahamas; fall-apart pork ribs in the British Virgin Islands; freshly caught lobster in Costa Rica; fish and pulled pork tacos in Mexico; the pork belly Bao buns in Panama city; freshly caught Yellow Fin tuna in Fiji and the list can go on and on. I just love food far too much. Something no one knows about? I just cannot follow a recipe. What’s always in your freezer: Egg noodles and bacon. Bacon is quick to defrost and a delicious protein to add to almost anything while egg noodles are quick and versatile.

INFO terileewillson@gmail.com

Pics by Love Limpopo

T

he cicada insect is well known thanks to its exceptionally loud song. Turns out there is another reason we should be paying attention to the cicada. Teri Willson is the owner of Cicadas Cuisine & Hospitality in Haenertsburg. Self-taught, she learnt her trade by working alongside the talented chefs in the yachting industry

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cicada’s cuisine & hospitality

Teri Willson

JUSTGOODFOOD | 2019

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Nickname in the kitchen?

Butternut

Clintom Mbiba aka Butternut

SALSA mexican grill

Pics by Mila Photography

W

e chat to Chef Clinton Mbiba about his kitchen, his passion for cooking and his love of Mexican food.

Where are you from? Nelspruit. I was raised by a single mother; my mom means the world to me. After matric, I took a 6-month course in Business Admin at iCollege in 2018 but then I fell in love with cooking. Nickname in the kitchen? Butternut. What does the restaurant offer? SALSA is about freedom. Our passion for uncovering unique, fresh flavours knows no limits. We believe every meal should be a celebration. We offer authentic Mexican street-food.

Our soup of the day is almost always TEQUILA! You absolutely have to try some of our more than 20 different

38 LOWVELDLIVING #77

craft tequilas. Uniquely fabulous! Why Mexican? Mbombela needed something new and fresh. A place where people of all ages can go to experience a vibrant party atmosphere while enjoying great food in a safe environment. Describe SALSA in 3 words. Fun, Friends, Fiesta. Who is in your team? Futhi, Jacques, Sarah, Julius and Samkelo. What kind of food inspires you? Spicy food, like Chiles en Nogada and Mexican mince Enchilada. Favourite flavours? Coriander, oregano and garlic. Signature dish? Nachos. Recommendation? Chipotle Ribs with a blueberry twist. Where will we find you after work? At home, spending time with my family. What makes your cooking stand out? We pride ourselves on serving high quality food that is fresh and full of flavour. Best part about being a foodie is…You get to try out new exciting recipes and flavours. Favourite part about being a chef? Getting compliments from happy customers, trying out new flavours and never being hungry! Do you cook at home? Yes, this is my passion. I love making red rice, refried beans and Mexican mince, as well as roast chicken and pap with chicken tortilla soup. Latest ingredient obsession? Panko crumbs and coconut crumbs. One of my hidden talents is… I am a good soccer player! Something no one knows about you?

I am shy and can be emotional at times. What’s always in your freezer? Ice cream and shoestring fries. Did you know…? Working hard and believing in yourself always pays in the end.

INFO Shop UG 78A in Ilanga Mall. 064 686 8817, nelspruit@salsamexicangrill.co.za

foodbites

hungry?

win it!

One lucky reader will win a duo box subscription from The Chef Box. Send your contact details to info@lowveldlivingmagazine.com and put ‘The Chef Box’ in the subject box. Closing date is October 31, 2019. T&Cs apply.

40

designing spaces Henk Potgieter from think! architecture+design and Lilani Prinsen of Prinsen Interiors oversaw the design of Mbombela’s Bistro Bistro restaurant space. Inspired by 1920’s Paris, the Art Deco movement can be seen in the symmetry of artwork, lighting, wallpaper and the logo. Marble flooring and low ceilings are a tribute to the semi basement eateries of the era, leading to an exterior sidewalk dining area. The low ceilings, with recessed lights, are testament to the Paris city glare. Decadent wallpaper was used to achieve warmth throughout the dining experience and gold was used as a prominent colour. It is an extension of yellow, which is known to enhance appetites and provides a feeling of value. Concave portal mirrors, as one would find in 1920’s Paris metro stations, lead the patron to the outside sidewalk dining area with ample fairy lights, providing a Parisian feeling. The kitchen, complete with black and white checkered floor and wall tiles, is open plan and in full view of patrons.

INFO Steiltes Shopping Centre, Aurora Dr & Skylab Crescent, Mbombela. 013 744 3199. Henk Potgieter, 082 3398 632.

Lilani Prinsen, 082 478 3668.

Pics by Mila Photography

The Chef Box was created for people who enjoy homemade cooking, with good quality seasonal ingredients and convenience. Eliminating the question of “what am I going to make for dinner?”, there are easy-to-read instructions and quick 45-minute turnovers. Subscribe on the website, select your subscription for a solo, duo or a family box, which respectively caters for 1, 2 or 4 people for three meals that can be cooked from a Tuesday to a Friday. Choose your three recipes for the week from the weekly selection of nine seasonal recipes before close of business on a Tuesday and they will deliver to your home or office the following Tuesday. Boxes are insulated and will remain cool for a minimum of 8 hours. INFO hello@thechefbox.co.za, www.thechefbox.co.za

foodbites

just juice

you are what you eat

Did you know you can test your DNA to ensure you are eating the correct diet? Genetic testing for lifestyle optimisation has gained momentum in recent years. Seventy percent of your overall risk for being overweight is genetically determined by your DNA, something that you cannot change. However, with lifestyle and dietary interventions, these genetic traits can be manipulated to reduce their expression in your body.

Your DNA influences your sensitivity to dietary fat and carbohydrates, appetite, natural fat burning processes and need for exercise. Results can guide you as to which diet plan would benefit you most, be it a low carb diet, high protein diet or balanced diet. Geneway genetic testing is available through Dr Allison Blair at Elan Healthstyle in Mbombela – a medical practice focusing on functional and preventative medicine, women’s health and antiaging and aesthetics. These genetic tests can provide insight into improving sports performance, optimisation of risks for medical illnesses, skin aging and dietary health.

INFO 013 590 7345, hello@elanhealth.co.za, www.geneway.co.za, www.elanhealth.co.za

must try Le Petit Zest Bistro Café’s Decadent Chocolate Brownies Makes 12 large brownies Ingredients: 400g good quality dark chocolate 300g good old farm butter 600g castor sugar 210g cake flour 50g cocoa 6 eggs – lightly beaten

Method: Melt chocolate and butter in a double boiler. Once the chocolate has melted, remove from heat and sift in castor sugar, flour and cocoa one by one. Fold in the eggs slowly. Pour mixture into a greased oven tray (medium), and bake for 25-30 minutes at 180C. Test, and return for 10 minutes if not cooked through. The centre of the brownie must still be slightly soft. Cool, slice and indulge!

INFO Facebook/ Le Petit Zest Bistro Café

Chef Gt Lundie

Pics by Mila Photography

At Juice@earthwise you can reboot your system with juices and smoothies made with the best quality ingredients. They believe in fresh, real raw food packed with nutrients. All juices are made with vegetables as core ingredients with the addition of fruit. Superfoods such as macha, chia seeds, spirulina, moringa or hemp seeds can be added or fresh kefir as a pro-biotic. Vegans can replace yogurt with coconut or almond milk. Upgrade your nutrition with their superfood smoothie, the perfect way to get more nutrient density into your diet.

Take-away containers are biodegradable. INFO I’Langa Mall, 066 012 1717, www.earthwiseliving.co.za

JUSTGOODFOOD | 2019

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foodbites

unwind

baitoung curry noodles

Chef Phakhin Kanjanachotwanich

food in style

Method: To prep noodles, soak in water for 20 minutes. Heat pan on high with a dollop of oil. Add the egg and start stirring, add curry powder and stir-fry sauce. Sliced calamari strips go in next, then all sliced up vegetables, and lastly the noodles, just for a few minutes until everything is tender.

INFO 56 Ferreira Street, Mbombela.

013 744 0324, 079 208 5495, baitoungrestaurant@gmail.com

Pics by Mila Photography

Ingredients Yellow noodles Calamari strips Green pepper 1 egg Tomato Onion Spring onion Celery Basil leaves Curry powder Stir-fry sauce

42 LOWVELDLIVING #77

Unwined is a new Lowveld wine & food show being held on Saturday 2 November from 11am to 6pm at The Bagdad Centre, White River.

Brought to us by Toine Schoeman of Varietals Wines, Rika Venter-Coley of Events Africa and Zest Restaurant.

How did the idea come about? We were sitting and sipping on wine, and we felt the need for a wine tasting but with an ‘estate’ experience. We are blessed with the best weather for outdoor events so why not bring the best wines directly to the Lowveld?

So what can we expect? Free unlimited tastings, with the option to purchase a bottle or glass to enjoy outdoors whilst listening to some relaxing background music.

The wine farms can even arrange orders for collection or drop off at your doorstep. The Centre’s restaurants will be open so you can dine on delicous dishes whilst you sip on your wine of choice.

The Rugby World Cup Final will be shown on a big screen.

INFO Events Africa, Rika, 082 975 6817, eventsafricamp@gmail.com

HAUS by Hertex introduces a collaboration with South Africa’s first Michelin-star chef, Jan Hendrik van der Westhuizen. This thought-provoking homeware range aims to evoke an appreciation of life by confronting us with the natural process of decay. All prints are styled and photographed

by Jan and his team, printed in Europe and locally stitched.

win!

One lucky reader will win a tea towel from this expressive collection. Send your contact details to info@lowveldlivingmagazine.com and put ‘HAUS’ in the subject box. Closing date is November 30, 2019. T&Cs apply.

Pic by Mila Photography

style

new name, same style Country Farmstall & Orchid Nursery has changed its name to Orchid Farmstall and is our new favourite space. Situated on the N4 highway (17km West of Nelspruit), it stocks a large variety of orchid hybrids and plants, shrubs, succulents, water wise plants and indigenous trees. The farmstall is also home to a wide range of ceramics, gifts, decor and garden accessories, and sells fresh produce like fruit, homemade jams and preserves. Last year a little coffee shop was added, which serves light refreshments, cake, coffee and teas. Pop in for a visit. Open Monday to Sunday 8am to 4pm. Free WiFi. Urna Stevenson, 082 452 2348.

form & design La Forma is a furniture and décor brand well known for its evolving product range with new, innovative and fresh designs. Founded in Barcelona in 1982, LaForma offers South Africans a complete furnishing solution, as well as a fast and reliable service, with a focus on design, quality, improvement, and sustainability. Get in touch for all your design needs. Living @ 915 building, cnr Eastern Boulevard and Naaldekoker Street, Riverside Park, Mbombela.

013 101 3038, 072 612 9258

want

brush up on your style We just love the Brushed Black Chrome in this range of bathroom taps. The subtle brush finish and moody colour makes it the bad boy on the sanitaryware playground. Check out Hansgrohe’s FinishPlus range for even more sleek styles. Available from Flo Taps, Casterbridge, White River.

rhymes with uber Zuber is a French wallpaper and fabrics manufacturer founded in 1797 in Alsace. The company is renowned for its manufacturing process and the artistic qualities of the designs, especially its striking scenic wallpapers. The printing is done using traditional techniques and original woodblocks. Zuber’s designs can also be printed in fabrics such as silk and leather. International delivery. www.zuber.fr

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roar with appreciation Lou Harvey has re-introduced her popular leopard print design into her collection. Go small with a key ring, go big with a handbag. Have fun with your wild side. www.louharvey.co.za

be summer ready DermaFix’s new BB Cream Primer set your founda-tion for a flawless complexion.

Lightweight and non-greasy, it hydrates, smoothes and prepare one’s skin for great makeup application. It also helps reduce the appearance of pores as well as fine lines and wrinkles. So many reasons to love it! (R360 for 40ml) Available from www. dermafix.co.za

CASCADING BUT TERFLIES PRINT TOP: 1395451 / LIGHTWEIGHT DENIM OLIVIA PEDAL PUSHER: 2840222

performance sleeping The new Sealy Specialist Sleep Centre is now open in Mbombela.

They offer the full range of Sealy beds, mattresses and accessories for domestic and hospitality use. But the piece de resistance is the store’s new pressure mapping technology from the USA. Couples and individuals can have themselves mapped on the pressure mapping bed. The mapped image of the customer is then run through the computer software, and in a matter of seconds a recommendation for the most suitable bed for your body is made.

Pop in and try it for yourself. The Sleep Centre, Living @ 915 building, cnr Eastern Boulevard and Naaldekoker Street, Riverside Park, Mbombela.

V NECK CAMI: 1933571 / PAINTED PANSIES OLIVIA SLIM ANKLE: 2852543

FLORAL PRINT BLOUSE: 1389397 / SOLID COOL TWILL OLIVIA SLIM ANKLE: 2817272

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meet style

mila janse van rensburg Mila, 35, is passionate about being creative. “I love styling, cooking, and anything to do with the medical field.” Mila studied Food & Consumer Sciences, which combined food, science and creativity. Two years into the course, she switched to photography to have more of a creative outlet.

She has been a photographer for 14 years. We chat to Mila about her passion.

What is the name of your company? Mila Photography.

What do you specialise in? I’m a portrait and wedding photographer.

Why photography? I love documenting moments and memories, which would otherwise be lost or forgotten.

How did you get into photography? I’ve always loved being behind the camera and not the one being photographed. When I started studying photography I realised where my talents lie.

What does it involve? Styling, shooting, editing images, designing album layouts, meeting clients, marketing yourself and your work.

Favourite part? Taking the photos and working with clients and meeting people.

Challenges? Standing out in a saturated market and convincing clients you are worth the investment.

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Tell us something no one knows about your work?

I started with film Mila photography and developed and printed my own photos in a darkroom. One of my photos was featured on Martha Stewart Weddings website last year. My work was also featured on Ruffled; a top American wedding blog.

How can we buy your work? I can be contacted directly or via email. My work is featured on social media and I have some stock images in my collection or I can be commissioned for photos.

Have you always been artistic? Yes, it started with my grandmother who was very creative, and both my mom and dad are also creative, so it runs in the family. My mom gave me and my sisters pottery classes in our garage when we were young.

What is your favourite thing to shoot and why? I would have to say both weddings and births, because weddings are filled with so much detail and emotion. It is the most special day in a couple’s life and they spend a lot of time in planning and creating the day. Births, because of my love and interest in the medical field and getting to be a part of

a baby’s birth is an amazing life changing moment and I get to capture it!

Where will we find you now? I live in Nelspruit but I travel anywhere.

Do you collaborate with anyone? Yes, I love creating editorials with other wedding vendors to showcase our talents; to inspire brides and to have creative freedom.

What else do you do? I’m an amateur graphic designer, I’m a baker and I love decorating spaces.

Where will we find you on a Sunday afternoon? Somewhere enjoying the outdoors with family or friends.

How can we get in touch? All my contact details are on my website and social media. Email me, call me or DM me and we can grab a coffee!

Anything to add? I was a finalist in the styled shoot category for the Top Vendor Wedding Awards 2019.

INFO 073 259 5607, info@milaphotography.co.za, Facebook/milaphotographysouthafrica, Instagram/milaphotography.sa, www.milaphotography.co.za

Bespoke pieces inspired by you... stockists of:

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Johannesburg to Madikwe

in under an hour

Jamala, Madikwe

Start the weekend early with special local rates and shuttles from Johannesburg to Madikwe.

Federal Airlines is oering daily direct ights from Johannesburg to Madikwe at reduced rates for SA residents in conjunction with booking at a Madikwe Lodge associated with Federal Airlines. We believe that you should spend your time doing what you love and that is why, instead of driving; choose Federal Airlines where your adventure starts on the runway.

Flights can be booked through your travel agent or through one of our partner lodges.

shuttle@fedair.com | charters@fedair.com | +27 11 395 9000 | www.fedair.com

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GONE

glamping Words & photos Jenny Chaplin

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ine dining, fresh flowers, electric blankets and hot showers aren’t exactly synonymous with camping in the bush. Jenny Chaplin discovers that Chiefs Tented Camps offer all this and then some. An invitation to go glamping at a secret location in the Kruger would pique anyone’s interest. It certainly had me burning with curiosity. As I boarded an open safari vehicle in Skukuza, together with a host of journalists – all first-time visitors to the Park – there was a huge sense of excitement and a healthy dose of trepidation in the air.

All we knew was that we were visiting a pop-up camp in the Kruger National Park called Kruger Grande. That we’d be sleeping in tents and that we’d be in an unfenced wilderness area. In the company of Judiet Barnes from

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Thebe Tourism, who recently acquired a 50% stake of Chiefs Tented Camps; questions came thick and fast. “Is there electricity?” “Do wild animals come into the camp? “What about toilet facilities?” “Where exactly are we going?” Our questions were met with “wait and see” and warm laughter from Judiet, together with a story of lions and hyenas who had been in camp the previous night.

A 45-minute drive and loads of gorgeous game sightings later, we arrived and were dropped off at Kruger Grande’s reception – a table under a tree – complete with fresh flowers and bottles of ice-cold water. Super-friendly staff members led us to our tents and along the way, pointed out the armed rangers stationed at regular intervals who were there to keep animals out and I assume, us in!

g It didn’t take long for the ‘oohs and aahs’ to begin. What appeared from the outside to be simple canvas tents revealed surprise after surprise inside.

Even the city slickers would be chuffed. Beautiful white linen with artfully arranged throws and cushions adorned the beds. Mosquito netting, coir carpets and a director’s chair added texture and atmosphere. Beautiful bedside tables with natural finishes featured bedside lights (tick for electricity!), fresh flowers and tea light candles.

Venturing into the en-suite bathroom I discovered a shower, basin and chemical loo. Phew – no trips to the bush in the middle of the night! After seeing that luxury toiletries, a dressing gown and slippers had also been provided, I thought I was in heaven. Hearing that the bed had an electric blanket for the chilly night ahead confirmed it.

As magnificent as the tent was, we were here for a bush experience and a safety briefing awaited. So under the watchful eye of the rangers, we

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made our way down a pathway, which revealed that we were camping just above a dry riverbed – later identified as the Nwatsishaka River – which only runs during the rainy season.

Set up in the riverbed was a circle of camping chairs, with blankets thoughtfully draped across them. A massive fire blazed and lounge areas boasting Persian carpets and coffee tables complete with books and objet d’art had everyone chilling in no time at all.

Ice-old G&T’s in hand, incredible snacks to munch on – think prawns with chilli sauce straws, crunchy spring rolls, mini wraps and heaps of biltong (what would camping be without it?) – we were welcomed by Allan Johnston and Lysta Stander who founded Chiefs some 20 years ago. Thebe’s CEO Jerry Mabena told us how excited the company was to have invested in Chiefs, saying it was an opportunity to expand into a more diverse tourism offering. In the background, a troupe of baboons barked in agreement and a herd of impalas looked on.

As the day melted away and temperatures began to drop, conversations heated up, night jars called and hyenas whooped – all heightening the sense of adventure of being out in the open bush. Magic hardly describes it.

I was glad I’d taken it easy on the snacks, because dinner turned out to be an utterly delicious 3-course affair complete with exquisite wines. That the chef and his team manage to set the bar so high in a makeshift kitchen is impressive. With homemade bread, fragrant soups, moreish roasts, fresh crunchy veggies and a choice of decadent desserts on offer, full tummies led to an early night.

I returned to my tent, only to discover that someone had been there before me. A beautiful turndown service had been provided that included a goodnight choccie and turning on the electric blankie. Bliss. To the sound of a gentle breeze blowing, and owls hooting, dreamland arrived quickly.

As is de rigueur in the bush we had an early start the next morning. After grabbing a cappuccino, homemade cookies and rusks, it was game drive time. We were all grateful for the warmth of the blankets on the vehicle, but before long the sun had risen and clothed nature in a golden glow. Ellies, giraffe and kudu graced us with their presence. So too did a crash of rhino, duiker, warthog and zebra. The cats proved elusive but enriched by the sightings and our ranger’s incredible knowledge, we returned to camp for a slap-up breakfast.

All too soon, it was time to leave. Fuller – not just from brekkie – but in experience and food for the soul.

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quick facts

• Pop-up camps take up to two weeks to set up and a full week to break down.

• Crew and service staff are drawn from local communities.

• Chiefs Tented Camps have a ‘tread lightly’ policy, so that once the camp is gone, there’s no sign it was ever there.

• Chiefs Tented Camps was started 20 years ago and has set-up pop-up camps across southern Africa.

• Locations include the Winelands, Namibia, The Garden Route, Kruger and Namaqualand, but new ones are added all the time.

• Visit chiefstentedcamp.co.za

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local eat like a Eat like a local

Take a culinary journey with Dana Agency

the quickest way

to the heart of a culture is through its cuisine – and on Dana Agency’s Culinary tours – you’ll have the chance to unlock the secrets of each fascinating destination you visit by tasting regional flavours and locally sourced produce. From Italian farmhouse feasts to intimate family-prepared meals in Cambodia, there are plenty of delicious dishes to savour!

Jewels of South West France – 10 days from R26 000 Delicious oysters. Exquisite wines. Take time to savour the finer things in life on this journey of discovery through Southwest France. Starting in Bordeaux (just a two-hour train journey from Paris), seek out the region’s gastronomic gems and treasured vineyards – travelling over soaring mountains, along the Atlantic coast, and into enchanting

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castles and otherworldly caves.

Taste fresh oysters, Bayonne ham, Blanquette de Limoux wine and world famous Bordeaux reds.

Sleep beneath turrets and towers with two nights in the romantic walled city of Carcassonne.

Travel the scenic roads made famous by the Tour de France.

Join the hunt for black truffles at a traditional truffle farm.

Flavours of Vietnam – 11 days from R33 000 Dive into picturesque Vietnam on this laidback tour of buzzing cities, beautiful bays and lush green countryside.

Along the way you’ll witness spectacular sunsets, come face-to-face with breathtaking architecture and enjoy delectable local cuisine – all while staying in charming boutique accommodation.

The cruise itinerary is subject to change depending on season and weather conditions.

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Visit a traditional papier mâché mask making family in Hanoi’s Old Quarter.

Taste the world’s best street food on an evening walk through the winding streets of Hanoi.

Enjoy an overnight cruise in the picturesque Halong Bay and a Vietnamese cooking class and demonstration.

Entrance included to all attractions in the itinerary, including: Ho Chi Minh Mausoleum, Temple of Literature, Cu Chi Tunnels.

Tuscan Treats – 7 Days A wonderful blend of idyllic countryside and ancient towns, beautiful architecture and delectable food, Tuscany makes for an unforgettable holiday destination. On this leisurely tour seek out world-renowned treasures, explore hidden gems and become culinary connoisseurs as you fall head over heels for this exquisite Italian region.

Visit UNESCO World Heritage sites Cinque Terre and Siena.

Unlock the secrets of Tuscan cuisine with wine and cheese tastings. Meet a local expert and discover how traditional gelato is made at Gelateria Dondoli.

Majestic Morocco – 10 Days Kasbahs rising out of the desert, legendary mountain passes and ancient cities spilling over with a thousand-andone sights. This tour will take you on a magic carpet ride through magnificent Morocco, where adventurous days give way to Arabian nights.

Learn how to cook a traditional tagine in Aït Benhaddou.

Spend the night in an authentic Sahara Desert camp and enjoy a Berber feast. Try madfouna: a traditional Moroccan speciality.

INFO 013 753 3571, info@dana.co.za

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Words Annelle Whyte, Photos Tim Pearce, Africa Photographic Services Location Gin & Co, Casterbridge, White River

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a song for deliverance The nuance is not in that her voice moves something otherworldly in people. Nor is it in that she is one of the best sopranos of recent times; this is entwined in the fibre of who she is. It is in striking the balance that she is so much more, it is distilling her essence that is the challenge. Lowveld Living gets an exclusive with world-renowned opera singer, Kimmy Skota, who now calls the Lowveld home

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here is a special kind of light that shines from within Kimmy. Delightfully, this anti-diva of divas, who hails from a tiny village in the Eastern Cape, remains as unaffected and firmly grounded as her roots are. I could not wait to hear the tale that took this naïve young woman to centre stage of some of the globes’ most prestigious performances.

“Ah, I have always been theatrical,” says Kimmy as she laughingly sweeps her hand across the room. “We all sing, my family, our village. It is the drumbeat of who we are. Put simply and more specifically, I think I landed where I am, because of my character. I loved to perform and was well known for my amateur dramatics growing up. My traditional Xhosa father often sternly remarked upon how noisy I was!”

Of course, this is not the only reason Kimmy reached the high notes she has in her illustrious career. She studied, practised, listened and practised some more. Until she found herself floating in a dark space, and then, found the courage to change her life. The recital of how it played out is something we as South Africans, and more recently White River locals (which is where she has chosen to live), can be proud of.

“I’m the seventh of nine children and grew up in the small village of Uitkyk, that overlooked surrounding mountains in the Eastern Cape. My upbringing was safe and uncomplicated: we lived off the land, we lived true to our values. As a child I was curious, and often looked across the vista and wondered about the world out there. There came a point where I realised that I wanted to challenge myself to a bigger exposure and perspective. I also wanted a better standard of living,” continues Kimmy.

Growing up, Kimmy sang traditional and religious songs, and on Sundays her father would play classical music, on the then-named Radio Xhosa. “The music made me fall asleep,” she smiles. Not ever imagining that she could make a career out of singing she found herself waitressing in Cape Town while simultaneously enrolled in a travel & tourism course: she wanted to see the world as an air hostess.

All the while she was still singing, and then, her future changed.

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live On a whim she auditioned for a position in a programme dedicated to training youth into opera. She was up against life-time trained sopranos who knew the classics and had piano accompaniment. Her rare gift, power if you will, lay in that she hit every note, scale after scale that the auditioning panel played, till there was no part of the piano left to play.

The panel, including connoisseurs of South African opera, professor Angelo Gobbato, Gunther Walner, Michael Williams and Marcus Desando, were astonished.

This is how her journey to the stage began in earnest.

There was much work to be done. “I didn’t know what opera was. I was intimidated and felt out of my depth. When I heard, after long discussion and debate behind the closed doors of the panel, that I had been accepted into the programme, I laughed and cried all the way home, it was completely overwhelming,” she shares.

Kimmy aced her exams and was approached by Gobbato, who recognised her potential, dedication and ability to relate well to people. He offered her a partial loan to attend the University of Cape Town (contingent on her academic results). The following few years saw Kimmy earn three degrees including BMus in Music, a post graduate diploma in Opera and a post graduate qualification in Performing Arts.

At this time, she was highly regarded for her talent and professionalism in South Africa, winning multiple awards, and was a firm favourite in the Cape Town Opera, together with doing shows of her own.

The chapter of her life with internationally acclaimed Dutch musician, Andre Rieu, followed, unexpectedly. In 2010, Kimmy auditioned to be a part of Rieu’s ensemble in his upcoming tour to South Africa. He wept when she sang her interpretation of Ave Maria, and the well-known South African lullaby Thula Sana. He wanted her to join him, not only for his jaunt in South Africa, but as part of his permanent team, touring the world.

“I worked with Andre for three and a half years. Being a part of his team is considered the pinnacle of any opera singer’s career. It was also one of the loneliest times in my life. I moved to Maastricht in the Netherlands; being away from home was my first introduction to the world out there:

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I was young, trusting and ill prepared. Opera is competitive. Professional opera singers have lived their entire lives for it. I love it, it is a part of me. But it is not all me. I think that is why I got full house standing ovations at every performance. It is also why I had to leave,” she introspects.

When on tour, performing the same song differently, for a year, a thousand times over, began to erode Kimmy’s sense of being. Behind the mask, when the lights went off, she no longer felt like the person she was. “South Africans are warm, nice and spontaneous. I found it difficult to connect with people; the evenings consisted of watching TV. I phoned home constantly. My thoughts were dark, I became paranoid and couldn’t sleep, I recognised something was wrong and something had to change. I understand now why fame causes many artists to turn to drugs. You pay a price for its perceived beauty: it takes your time and opportunity to build meaningful

relationships because you’re on the road, you’re constantly living with the pressure of perfection, you become a vehicle for the art,” she shares.

Being open to a variety of suggestions and treatment options to get better, she fundamentally felt she was the only person who could truly understand the context.

Enter stage: TB Joshua; philanthropist, pastor and televangelist of The Synagogue Church of all Nations. Having grown up in the Christian faith; a friend shared details of TB’s church. She reached out, sharing her suffering at the time, and joined a gathering of the church in London. It was here she experienced the presence of God, and the freedom He offered. In her words, she received deliverance, slept for 10 hours that night and awoke feeling light and liberated.

Despite criticism from all corners that she was throwing away her life, she decided to part ways with Rieu and take a spiritual journey. One that lasted five years, one that saved her life.

“My time with Rieu was essential to my passage and growth as a person.

To leave that life took courage. Now, I live my life to the plan God has for me.

Through my outreach work in the last five years, I have truly come to understand the reward of helping people, and through this healed myself.

Without peace of heart, you have nothing. I decided to leave my work with the church because I felt ready to,” she continues.

Gloriously, it is safe to say, that she has absolutely found her voice once more, and more strongly than ever. “I am much more mature and resilient now: you learn from both your positive and negative encounters. I am on good terms with Rieu and would be happy to collaborate with him again, but I am focused on building my brand. I am still an opera singer; but I am approaching my career differently, and plan to do so much more,” she says; her energy and excitement palpable.

Before leaving, I asked about the “either love or hate” relationship people often have with opera, to which she responded with great humour. As told by a six year old boy, “Opera is when you stab someone and instead of the bleeding and dying, the person begins to sing!” How very apt!

INFO Kimmy will be performing with the Lowveld Opera at Casterbridge Lifestyle Centre in White River on Sunday, 24 November 2019. Watch this space for more details. Kimmy is managed by Quirin Sibuyi of Tshesa Entertainment, info@kimmyskota.com

“We all sing, my family, our village. It is the drumbeat of who we are.”

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human right’s

defender Words Lianda Naudé Photos Hilton Kotze, Africa Photographic Services

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t was American author John Grisham who brought the ‘industry’ of torts – or class actions – to the attention of a worldwide readership of courtroom-based dramas. Until a relatively short while ago, class actions were unheard of in South Africa. Then along came human rights lawyer Richard Spoor, and life became uncomfortable for local and multinational corporates that played fast and loose with the welfare of their employees.

Human rights lawyer, Richard Spoor, needs virtually no introduction to Lowvelders. His name has become synonymous with ground-breaking litigation against large corporations on behalf of suffering workers.

His illustrious career includes headline legal cases such as the asbestoses litigation on behalf of former mine workers affected by asbestos in the Northern Cape and Limpopo provinces. “We won that case resulting in the establishment of two compensatory trusts: the Asbestos Relief Trust and the Kgalagadi Relief Trust,” explains Richard.

“These trusts compensate former mine workers who contracted diseases from constant exposure to asbestos.

The two most common diseases in this case are: asbestosis

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which is fibrosis of the lungs and mesothelioma, which is cancer of the lining of the lungs (pleura).”

The next major litigation, which Richard focused on was the rights of gold mine workers suffering from a plague of lung diseases such as silicosis caused from the inhalation of dust. “From 2006 to 2011, I ran a test litigation to establish the right of miners to sue for damages. We began in the High Court and lost, took it to the Supreme Court of Appeal and lost. We then approached the Constitutional Court but we had run out of money and we could not pay for advocates. I decided to argue the matter by myself in the Constitutional Court and thankfully we won,” exclaims Richard. “That litigation was settled with the establishment of a compensation fund for the miners. The Tshiamiso Trust is underwritten by guarantees furnished by the mining companies to the tune of R5 billion which we anticipate will compensate tens of thousands of people. This case was novel because it is a class action for damages, which nobody had done before in South Africa.”

When Listeriosis broke out last year, it became the biggest food disaster in South Africa and it was also the biggest outbreak in the world. “We are working with

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This case was novel because it is a class action for damages, which nobody had done before in South Africa

to surprise those who have a preconceived idea of lawyers an American law firm, Marler Clark, who are food safety being straight laced and rigid, Richard drops the fact that specialists, to establish a compensatory fund for the loss he is a lover of alternate music and reads poetry. and suffering incurred by the victims.

Richard and his wife Georgina, However, according to Richard their three sons and daughter, it is the smaller cases which give “The Listeriosis outbreak moved to the Lowveld at the him the ‘kicks’. During the late was catastrophic if you end of 1994 and settled in White 70’s he represented a death row River. “My anti-apartheid work prisoner who refused to cut his take into account that 200 had dried up during ‘94. This hair and was being charged under people died, there were together with the fact that I did prison regulations. not want my children to grow “At that time such prisoners 200 miscarriages and up in a city, triggered my move were held at Pretoria Central another 100 babies died to Mpumalanga. At the same Prison. If you went to consult with from complications of the time Mathews Phosa, former these prisoners, you either did Mpumalanga Premier and it over a phone through a glass outbreak. Many new born member of the National Executive pane or you could sit in the same infants have been damaged Committee of the ANC, invited room with the prisoner with a me to bring a progressive legal guard present at all times. Neither with permanent neurological approach to the Lowveld.” option offered any privilege or harm.”

Today you will find Richard and his confidentiality. I refused to consult team at Bagdad Centre in White under those conditions and filed an application with the High Court to compel them to allow River. Son Simon is a doctor in Tshwane, son Alex has joined Richard’s firm in Johannesburg and son Matthew is an confidential contact visits with my client without anybody engineer currently working at Cern in Switzerland. Richard’s listening in on it. The prison service capitulated and from daughter Leila is studying Languages and Media at UCT. then onwards lawyers could conduct private consultations with their clients in prison.”

Richard is a firm believer that for human rights to be meaningful they have to be defended and asserted. “You have got to claim your rights for them to work if someone is disrespecting your rights.” South African human rights cover every aspect of our democracy. (Read about them at https:// en.wikipedia.org/wiki/Chapter_Two_of_the_Constitution_of_ South_Africa).

Richard who has just turned 60 says his life has been his work and his work has been life. “About three years ago I took up mountain bike cycling and this has changed my sense of what my priorities are. I also realised there is more to life than just work. I appreciate the value of living a balanced life, which includes enjoying other experiences.”

Richard has always loved flying and owns a small fixed wing aircraft. “This is something that I have enjoyed for many years. The feeling of being that high up and surrounded by complete silence is indescribable.” Then just

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subscribe and win Win a safari experience at Mjejane River Lodge

Sign up to the LL experience and the latest copy will be delivered to you. For only R216.24, you will receive a year’s subscription of six editions of Lowveld Living Magazine. Subscribe in the months of October and November 2019 and you stand the chance to win a night at Mjejane River Lodge with three meals per day, selected local beverages and two safaris per day. Valid for travel: 1 Jan – 30 June 2020.

perched on the banks

of one of the Kruger National Park’s greatest rivers – the Crocodile River – and surrounded by tens of thousands of hectares of raw African wilderness. Set in the Southern Kruger region, east of Malelane, the magnificent 3500 hectare Mjejane Game Reserve has been absorbed into the Kruger National Park and enjoys direct access to the Kruger. With over 14km of Crocodile River frontage, Mjejane enjoys abundant wildlife and offers an outstanding Big 5 safari opportunity. The accommodation is comprised of standard and luxury rooms, each of which offers a spacious air-conditioned haven of well-appointed comfort with a private veranda. As the African bush weaves its magic spell, your senses will awaken as never before.

INFO res@extraordinary.co.za, www.mjejaneriverlodge.co.za, 011 516 4367 TO SUBSCRIBE: CALL: 079 523 4671, EMAIL: lowveldliving@gmfc.co.za Ts & Cs: The prize excludes: transfers, premium branded beverages and conservation levy. Magazine: Rate applicable to one-year subscription of six editions at R216.24. Processing of the subscription may take up to a week.

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spaces

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natural tendencies

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Elephant Point is so close to Kruger that you can almost touch it, which already makes Mavalanga Lodge special. Designed by Paul Visagie of SKM Architects, the lodge showcases its privileged position over looking the Sabie River Words Bev Tucker Photos Francois van Zyl, Anthon Wessells, Africa Photographic Services

spaces

the décor

, fixtures and fittings were very much influenced by the setting, with a focus on natural colours and textures. “We wanted to achieve a very simple and contemporary look with a bit of a play on the traditional bush lodge,” explains Amy Saccone, the interior designer on the project.

From the comfort of their deck, guests can watch elephant, hippo, herds of buffalo as well as a variety of other game.

While essentially a private home, it is let to guests when the owners are not in residence. The owner grew up in South Africa and although now a resident in France, his passion for the Kruger never diminished, and he always dreamt of owning a piece of this extraordinary gem.

His brief to Amy was to come up with a contemporary design yet give it an authentic feel suited to its African context. On top of that, comfort was a priority. As in all her work, Amy’s starting point was to find the key element – something the owners really love and want to incorporate – and build on that. “At Mavalanga Lodge, we decided on

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D I S C O V E R A W O R L D O F R E L A X AT I O N WITH OUR NEW SUMMER RANGE Wit h st ron g Moroccan i nflue nce s and a n a b u n d a n c e o f n a tu ra l -i n s p i r ed tex tu r es a n d c o l o u rs , t h is summer is about ge tti ng lost i n the calm c o o l n es s o f y o u r h o me. S o s tep i n to o u r w o r l d a n d ta k e your pi ck from our w i de r a n ge o f f u r n i tu re a n d h o mew a re s o l u ti o n s .

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spaces

black tapware and ironmongery and the designs all stem from that decision.�

Working from a strong monochromatic palette, Amy added warm tones and textures such as leather headboards, and natural woods and fabrics. Layers of interest come from handmade traditional pieces from all over Africa. Among them is a beautiful stylised take on a protea by SA artist Minitza van der Walt. In other rooms the eye is drawn to beaded dolls, baskets, woodcarvings like the crocodiles on the wall in the twin bedroom and the snake in the living room.

Given its setting, the outdoor living space is a vital element to this home. “The owners made an excellent

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spaces

decision to make the outdoor area bigger than initially planned. We covered an indoor sofa in outdoor fabric and it is just the perfect place to kick your feet up and read a book after a game drive or chill and chat with friends and family over a sundowner,” says Amy. Inside there is even a gym by Africa Gyms and a cozy entertainment room.

“We wanted the lodge to settle nicely into its little spot on the banks of the river, “ says Amy. And that is exactly what it has done.

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amy in 5

Biggest design influence?

I draw my inspiration from all around me. I love looking for unexpected colour combos, or the clever use of space.

Key considerations when designing a space?

Functionality, comfort and flow. It doesn’t make sense to create a stunning looking home that the occupants feel uncomfortable in. Never blindly follow a trend, but carefully consider if it will positively contribute to the overall experience of the room. Furniture layout is very important.

Pieces must be in proportion with the room, with space to move around. There’s almost always a solution to a design dilemma – you just have to find it!

Favourite South African designer?

I love Sumari Krige’s work and her style. I think she is wonderfully talented.

Go-to for new ideas?

Instagram! And a day out in Joburg’s design stores.

2020 trends?

I think simplicity will continue in popularity. The crazier life becomes, the more we subconsciously seek subdued tones and simple designs. Also, as environmental issues become more urgent, I think we’ll see more natural fibres and textures. In terms of colour, I’m pretty sure grey will continue to have its day, as will dusty pinks.

INFO Amy Saccone, 084 501 8454, amy@copperedcotton.co.za, copperedcotton.co.za. Instagram/coppered.cotton

spaces

76 LOWVELDLIVING #77

river vie

The new Summerfields River CafĂŠ is a conservatory-style restaurant designed by architect Klippie du Toit, which brings a new and unique dining experience to the Lowveld Words Nicky Manson Photos Hilton Kotze, Kyle Lewin, Africa Photographic Services

spaces

food bite Breakfast, lunch and dinner are served. Fresh from the farm to the table. Summerfields grow their own herbs, vegetables, and fruit and their hens are responsible for the organic eggs. They only use grass-fed beef, lamb and duck, with trout coming from Dullstroom.

INFO Opening times: Breakfast 8 to 11am, lunch 12 to 3.30pm, dinner 6.30 to 9pm. 013 737 6500, 082 611 6956 or book direct on Dineplan.

owners Ilse and Andre

van Heerden had always dreamed of owning this style of restaurant and the design was inspired by a similar restaurant Ilse visited while in the Netherlands. “I was told I must visit a place called de Kas in Amsterdam. It is an old greenhouse that has been turned into a restaurant with vegetables and fruit trees growing in it. It was just beautiful.”

Ilse explains the need for a new restaurant space. “The new River Cafe was long overdue. The old River Cafe was a disaster when it rained in summer and it was very cold in winter. The new River Cafe is light, it smells of nature, it’s a happy place and when you enter you automatically smile!”

The building wows thanks to the use of glass and steel structures. All sides open completely; there is a very high, transparent roof, which controls the space’s temperature; a fireplace with a state-of-the-art chimney and flowerboxes with herbs, lemons and edible flowers.

“This was EarthSwitch Architects’ first design for such a style building,” explains Klippie du Toit. “It was an exploration of new ideas and building features, so the new River Cafe does not feature any of our signature features.”

“We wanted to integrate with the natural surroundings, so much so that an existing tree was kept and the space was designed to incorporate the tree,” he continues.

A rock-clad wall was kept from the original structure and converted into a reading corner. To overcome the cold fronts of Lowveld winters a large fireplace and chimney were cleverly designed to fit the space.

Klippie’s favourite part of this original design is the views. “I love the views from every angle. The curved roof shape and height of the structure create an amazing experience inside the structure too.”

“Now our lodge guests can walk with ease to the River Cafe for a long lazy lunch, breakfast or a romantic dinner,” says Ilse. “We hope all our guests will leave totally amazed by the beauty of the structure and our organic food.”

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“The new River Cafe is light, it smells of nature, it’s a happy place...”

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LOWVELDLIVING #77

restaurant & venue guide FILL UP ON THIS

VALUE FEAST AND OTHER FLAME GRILLED FAVOURITES TODAY! BROWN STREET 013 752 5371 CAROLINA 017 843 3030 EMKHATSINI 013 747 2334 HALLS GATEWAY 013 752 2589 HAZYVIEW 013 737 7776 KABOKWENI 013 796 1688 KRIEL 017 648 2203 KWA GUKWQA (KG MALL) 013 698 0042 MALELANE 013 790 0379 N’KOMAZI PLAZA 013 780 3777 NELSPRUIT PLAZA 013 752 8565 PRIME CORNER 013 752 4619 THE GROVE 013 757 0692/93 TONGA MALL 013 780 0273 WHITE RIVER 013 750 1981 WITBANK DOWN TOWN 013 656 4582 WITBANK SASOLA 013 656 1243 WELGEKOZEN (PIET RETIEF) 017 826 0322 MIDDELBURG 013 203 5952 FOURIE STREET 017 801 9216 MATSULU CONTAINER 013 778 3005 NGODWANA CONTAINER 072 013 5048 THULAMAHASHE CONTAINER 061 449 9568 LYDENBURG CONTAINER 013 235 0321 MKUHLU CONTAINER 071 609 4846 ELUKWATINI CONTAINER 082 421 7615 MHLUZI CONTAINER 071 413 8605 PIENAAR CONTAINER 066 157 8991 CASTEEL CONTAINER 063 733 0433

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