MUSE

LOWVELD#3

magical bush our kind of cabin fever win win win top sa chefs share recipes

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people | style | travel | design | food

MUSE N 3

time to unwind

new beginnings

promotion

new successes UPLANDS PREP HEADMASTER SCOTT HAUPTFLEISCH was schooled at St John’s College and studied both locally and overseas. He holds a Bachelor’s Degree in Psychology and Education. He joined Uplands as the Headmaster of the Prep School in 2021. Before that, he was at St Peter’s for 11 years.

He also spent time at Brisbane Boys College, St John’s Prep School, St David’s Marist Brothers, Corpus Christi and Cyril Jackson Primary School in London.

Scott has also worked in the private sector outside education. However, he has always had a passion for leadership, teaching and mentoring and leads by example each day. He sees himself as an innovative, positive, patient, empathetic and compassionate leader who loves working with people. He is also well known for being highly competitive on the sporting front, and you will often spot him on the sports field cheering our kids on. Scott’s wife, Lorin, is an

Scott is full of energy and life, which resonates with the staff, pupils and parents.

Educational Psychologist working at Uplands as Head of the Learning Support Unit. They have two boys, Sam and Joey. Scott is full of energy and life, which resonates with staff, pupils, and parents.

Scott’s vision for Uplands Preparatory School is to create an environment where every child thrives, in keeping with our vision of Uplands as a family school where we treat every child as our own. One of Scott’s innovations has been to introduce the tutor system.

Scott’s idea is to enhance academic innovation, and he aims to set up an Innovation Centre in 2022, which will focus on providing skills for pupils in coding, graphic design, home economics and woodwork.

Scott is highly innovative and, since he arrived at Uplands, the staffroom has been full of energy and laughter. We wish Scott all the best of luck in his new role! admissions@uplands.co.za, www.uplands.co.za

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for sale

escape the city Imagine waking up to this view every day. The call of nature surrounds you.

Wildlife in your midst. Quiet. Safe.

the perfect family home

A home for those looking for a tranquil, peaceful, safe environment on a beautiful eco-estate in the Lowveld. Brightside Eco & Aero Estate is a 100ha secure development on the R40, 8km north of White River, in one of South Africa’s most revered climates.

The estate comprises only 27 full-title, one-hectare stands nestled amongst 70 hectares of indigenous bush populated by small game and prolific birdlife.

A large dam is ideal for fishing and non-motorised water sports, and there are well-established hiking and cycling trails.

Brightside offers Eskom electricity supply, water and treatment plants, paved roads, and a squash and tennis court. In addition, a 400m-grass runway allows residents of Brightside to land and house their light aircraft on the estate. Strategically located, Brightside is only 10 minutes from renowned schools, various shops and restaurants, a golf course and a hospital. Kruger Mpumalanga International Airport is just 20 minutes away, and you will find the world-famous Kruger National Park, nearby.

for sale

and the cottage

A three-bedroom cottage with two bathrooms and one guest loo. Open plan lounge with fireplace, kitchen with pantry and laundry area, and a dining room. Carport for two motor vehicles.

for sale – R7 900 000

This home is for nature lovers. Spacious and contemporary, the main house is triple storey with a three-bedroom cottage and a one-bedroom flat, two double garages, staff accommodation and a landscaped garden. On the ground level, you will find the lounge with fireplace, dining room with fireplace and a farm-style Kiaat wood kitchen with slate tops, including a pantry, scullery and laundry. There is also a guest loo. A teak staircase takes you to the second level with an office, and three en-suite bedrooms, which all open onto a balcony offering scenic views over the dam. The third level leads to a gym or library. Outside you will find a large pool and partially glassenclosed wrap-around patio overlooking the dam and forests.

need to know

Erf size – 1.0257ha Underground wine cellar 2 fireplaces Mini gym Library Teak flooring Four full automated garages Large well-established garden and vegetable garden

Contact Dale, 083 453 4821. View by appointment only.

plus a flatlet One en-suite bedroom and open plan kitchen, dining room and lounge.

ed’s note Welcome to MUSE 3! As we wind up 2021 in what has been another whirlwind of a year, we hope to keep you slightly distracted from COVID and entertain you with an insightful, inspiring and exciting read.

We review great products for kids, body, home and mind and offer you lots of opportunities to win. We reveal the most gorgeous cabin in the wilderness that will have you reinterpreting the word rustic and we admire the digital art of Tayla de Beer and this is just in our DESIGN section. FEAST has us cooking up a storm with SA chefs at home who share their favourite recipes with us. We check in with James, our resident wine quaffer, for this month’s best wines and great discounts, and we show off some must-try festive cocktails.

WANDERLUST takes us into the bush visiting Nkomazi Private Game Reserve and staying at their new riverside suites. And PEOPLE introduces ocean pioneer Chris Bertish whose new movie Last Known Coordinates showcases his epic SUP trans-Atlantic journey. We also meet a fashionista who is changing lives.

PLUS, we share the Lowveld’s favourite activities and destinations for 2022. Just for you, FREE with MUSE. You’re welcome!

We hope you enjoy the read, and we would love to hear from you, so stay in touch. nickymacmediagroup@gmail.com.

Until next year Nicky.M

+27 15 817 1834 bianca@kukuinteriors.com 3

www.kukuinteriors.com

Shop 4 Time Square 391 Huilboerboon Street

Hoedspruit

Scan to explore Collection Two | 2021 Living by Design V I S I T O U R S H OW R O O M AT 5 W E I R S T R E E T, N E L S P R U I T, M P U M A L A N GA , 12 0 0 | N A D I N E . D U TO I T@ W E Y L A N DT S H O M E .C O. Z A

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Books, products and all things fabulous.

Digital illustration & a holiday cabin wows in the wilderness

Escape to Nkomazi’s Komati Tented Lodge

Ocean pioneer Chris Bertish & fashion game changer, Balini Naidoo Engelbrecht

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Out & about in the world of food & wine, festive cocktails, SA chefs cook up a storm at home & wine discounts

@musemagazinesouthafrica @muselowveld www.musemagazine.co.za

Editor: Nicky McArthur, 076 952 7761, nickymacmediagroup@gmail.com. Sales: Audrey Ford Duimelaar, 072 726 4660, audreymacmediagroup@gmail.com. Journalists: Trevor Crighton, James Bisset, Robyn Alexander, Gisela Piercey. Editing: Lorna King. Digital: MPDPS. Design: Creative Union.

Publisher: MacMedia Group. Cover Image: Pod, Kolkol Farm

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www.coricraft.co.za

review books

a room without books is like a body without a soul

foodiefaves

The Little Book Of Lager by Melissa Cole: It’s little, informative, and all about lager – gold lager, brown lager, black(ish) lager, hop stars lager, hybrids lager, oddballs lager, glutenfree and alcohol-free lager. For the enthusiast. R210, Jonathan Ball Publishers.

Now For Something Sweet by The Monday Morning Cooking Club: “There’s something about a Jewish community and cake.” Lisa, Merelyn, Natanya and Jacqui have been inspired by the grannies and bubbas who always had leaning towers of biscuit tins filled with love and ready to open the moment someone

dropped in. From Romany creams and choc oat cookies to flourless poppy seed cake and summer fruit galette, all things baked and delicious are in this mammoth treasure of a recipe book.

R640, Jonathan Ball Publishers.

Jane’s Delicious A-Z of Herbs by Jane Griffiths: Featuring more than 80 herbs, this book covers planting and growing as well as their many cooking, household and wellness properties. For example, did you know you can grow chilli (capsicum frutescens) in the garden and in pots and it loves a warm climate? Delicious in curries, it can also be used to stimulate digestion and increase circulation. R285, Jonathan Ball Publishers.

nonfiction

Survivors by Rebecca Clifford: This is the first account to follow the lives, over the last seven decades, of the children who survived the holocaust.

Filled with interviews with these children – now adults – the book addresses a lost generation. Kids who grew up playing in the dirt of Auschwitz and who knew of nothing else. Kids, who at the end of the war and the fall of the Nazi regime, were taken from the only place they MUSENo

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knew and faced an unknown future of foster homes and displacement. R550, Jonathan Ball Publishers.

dramadrama The Yellow Bird Sings by Jennifer Rosner: It is Poland 1941. Roza and her 5-year-old daughter Shira manage to escape to a farmer’s barn when all the Jews in her town are rounded up.

To keep her daughter safe, hidden and shielded from the horrors that surround her, Roza and Shira play silent games and learn to sign. But their safety is not guaranteed. Powerfully gripping. R310, Pan Macmillan.

Not To Mention by Vivian De Klerk: Katy is about to turn 21. But there will be no celebrations. Katy weighs 360kgs and has not left her bedroom for almost two years. To keep herself busy, Katy creates crosswords and, through her creations, tells the story of her life. The crosswords reveal more and more about Katy’s home life until you find yourself completely hooked and shocked. Compulsive reading. R290, Pan Macmillan.

thrillercentral Never Saw Me Coming by Vera Kurian: The book had me from page one. Chloe is your average first-year university student. She wants to party, dress up, meet guys and so forth.

But, unfortunately, she is also a diagnosed psychopath and is part of the university’s clinical trials on psychopaths, alongside seven other students. Chloe joins the trial to get free tuition, and in return she completes the assignments and discusses her everyday life on campus, her course and friends with the trial’s psychologist. Of course, she won’t mention that her main aim of being at university is to kill fellow student Will Backman. Gripping till the last page. R297, Penguin Random House.

The Push by Ashley Audrain: When a book is awarded a Sunday Times bestseller nod, and

naturecalls The Last Giants by Levison Wood: The rise and fall of elephants is a passionate wakeup call for this endangered species. Wood explores the rapid decline of one of the world’s favourite animals. He also investigates the history of ellies, the different species alive today, feeding, social behaviour, habitat and the dangers they face. R363, Jonathan Ball Publishers.

the reviewer says, “I can’t stop thinking and talking about it... it has absolutely blown me away,” it seems one must just read it. The Push reveals the unsettling and dark side of motherhood that no one wants to talk about and begs the question – what happens when your experience of motherhood is nothing at all what you hoped for, but everything you always feared? R304, Penguin Random House.

review style beauty, style & décor

Sculpted from flawless crystal glass, AXOR Starck V taps capture the energy of water in a swirling vortex.

Transparent yet visible, constant yet ever-changing, create a speaking point in your space. hansgrohe.co.za

our firm faves Designer yet functional, what’s not to love? What started as a hanging storage basket in an attempt to keep veggies out of their 14-month-old’s hands, the creators of Baskiti have grown it into a luxury brand offering storage solutions that are both functional as well as beautiful. Locally handwoven and focusing on ethical trading, Baskiti is your minimalist homeware store, offering their original Baskiti Hanging Basket as well as their hanging and ceiling planters.

Shop baskiti.co.za

Did you know of all the colour cosmetics on the market lipstick has the biggest feel-good factor? During World War II, when resources were scarce, the sale of lipstick skyrocketed. After the 9/11 attacks in New York, the New York Times reported that lipstick sales had almost doubled. Even the COVID-19 pandemic, which sees us wearing face masks, can’t hold lipstick back. CNN reported that lipstick sales in the US had increased by 80% in 2021. Known as the Lipstick Effect, the theory is that when faced with an economic crisis, consumers are likely to treat themselves and indulge in smaller luxury goods, like lipstick.

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Don’t hide your lips under that mask forever. Step out in Wet n Wild Megalast Lip Color Cherry Picking – hot hot hot for summer. R99.95, Available from Clicks.

WIN a Varnished J-Hook with Baskiti basket. Follow Muse @musemagazinesa & @muselowveld. Email your contact details to musemagazinesa@gmail. com and put ‘Baskiti’ in the subject box. Closing date is 31 January 2022.

Ts & Cs apply. These products are handmade so colour & size may differ.

WIN

beauty, style & décor review

WIN

We are in love with these Turkish towels from The Cotton Company. The Kelim range is our favourite, modern and stylish and beautiful for indoors and out. The textured towel is made of Turkish Cotton and is reversible with contrasting colours on each side.

100% cotton, eco-friendly, lightweight, functional and fast drying. From R512, thecottoncompany.co.za

WIN a R600 voucher to shop at The Cotton Company. Follow Muse @musemagazinesa & @muselowveld. Email your contact details to musemagazinesa@gmail.com and put ‘Cotton Co’ in the subject box. Closing date is 31 January 2022. Ts & Cs apply.

Healthy Teeth. Happy Planet. This is the tagline of new eco-friendly oral care brand, The Kindtooth. The toothbrush features an ethically sourced bamboo handle and recyclable, charcoal-infused nylon bristles.

The bamboo handle is ergonomically designed, biodegradable, waterresistant, antibacterial and antifungal. Available in adult (R85) and kids (R75) sizes and in various happy colours. Make a change, one toothbrush at a time. Buy online at thekindbrush.com

An anti-aging beauty smoothie? Where do we sign up? P L U M P is a convenient anti-ageing booster, which supports your gut and helps fight free radicals.

The berry-flavoured drink is packed to the brim with good stuff. Think antioxidants, super berries, collagen peptides, probiotics, prebiotics, digestive enzymes, calcium, magnesium, Omega 3-6-9 and MCT oils.

R880, chemistrynaturalscience.co.za

WIN

WIN a bottle of P L U M P and experience drinkable skincare. Follow Muse @musemagazinesa & @muselowveld AND follow PLUMP @ChemistryNaturalScience & @ChemistryNatural_Science. Email your contact details to musemagazinesa@gmail. com and put ‘PLUMP’ in the subject box.

Closing date is 31 January 2022. Ts & Cs!

NUXE BIO Organic presents five new essential products, and our favourite is the Balm Deodorant. Apply the powdery balm texture under the arm with fingertips, smoothing over the skin like a cream to leave a soft and dry streak-free finish. The combination of absorbent botanical powder and organic botanical oil diffused with notes of Orange Blossom means your underarms stay dry, feel smooth and smell great. R335, available from Woolworths, Truworths and Foschini stores.

And online at orleanscosmetics.co.za

review kids

WIN

WIN a Difrax Baby Starter Set valued at R845. Follow Muse @musemagazinesa & @muselowveld AND follow Difrax @difraxsouthafrica.

Email your contact details to musemagazinesa@gmail.com and put ‘Difrax’ in the subject box. Closing date is 31 January 2022. Ts & Cs apply.

WIN

Snap Ships is suitable for kids 8+. The versatile building system allows you to create multiple crafts ready for action play. The interlocking cubes easily snap together to build and rebuild and each battle ship has 3 builds in 1. With special additions like the ‘fast firing bullet storm’ and the ‘twin barrel pulse laser’ – you will be ready for galaxy battles. Each set also has its own unique character. Available from Takealot, CNA, Toy Kingdom and Hamleys.

WIN a Magformers or Snap Ships set.

Follow Muse @musemagazinesa & @muselowveld. Email your contact details to musemagazinesa@gmail.com and put ‘Magformers or Snap Ships’ in the subject box.

Closing date is 31 January 2022. Ts & Cs apply.

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Difrax has arrived in SA – trusted, beautifully conceived of and constructed products to help mums and dads with the new adventure of parenting. The Dutch brand produces helpful and highly functional baby products backed by health professionals. The iconic and awardwinning S-shaped anti-colic bottle is one of their unique designs to prevent colic. The valve and irregular shape of the bottle avoid the mixing of air and milk, which reduces the risk of colic and preserves essential nutrients, including vitamins A, C and E. Difrax also produces a range of Natural and Dental pacifiers ranging from newborn to toddler sizes and a popular range of soft spout cups and easy-grip bottles for your little one.

Shop online, shopnorth.io

WIN

kids review

Magformers has been created especially for small hands and big imaginations. Designed for ages 3+, the educational construction toys allow kids to build their own colourful, magnetic 3D structures. The magnets allow you to join blocks together – fold them and roll them – to create anything your heart desires. Look out for the Police & Rescue Set, where you can build police trucks and planes. Available from Takealot, CNA, Toy Kingdom and Hamleys.

Walter Warthog And Sindele the Stork by Andrew Dawson and Haden Clendinning: A sweet love story about a warthog who does everything he can to impress his one true love. Penguin Random House.

Messages for Mama was created by mum Jana Leonard, and fashion designer Ricci JVR, with one goal in mind – to create a platform for mums to be encouraged and supported by friends and family while creating magical keepsakes for their babes as well. Locally designed, each product has an encouraging embroidered Message for Mama, to remind her of her support system even on her toughest days.

Remind mum that she’s an amazing, wonderful and strong woman who has the magic within her!

Shop online, messagesformama.com

designillustration

digital storyteller Words Nicky McArthur

Illustrations have as much to say as the text.

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illustrationdesign style

Tayla de Beer with charming characters and an underlying narrative. She is inspired by nature incorporating foliage and animal patterns into her work whenever possible. She is also inspired by body language: “Since my characters often lack facial expressions, I am inspired by the study of body language to convey emotions or stories.”

Her process starts with pencil and paper, sketching a composition or character. Then, once she is happy with the idea, she will switch to digital to refine and render. “I do lots of sketching! I will spend hours just mind mapping, sketching and experimenting until a concept and composition reveals itself. More often than not, ideas need to be uncovered; they don’t just present themselves.”

is an illustrator and multimedia designer who is causing a stir in design circles with her own modern, commercial illustration style.

When she is not working with big brands like PAUL’S Homemade Ice Cream, you will find her illustrating packaging and children’s novels.

Originally from Klerksdorp in the North West, she obtained her honours in graphic design from North West University. “I have always loved design. My parents enrolled me in art classes for my third birthday, which continued throughout my school years.

Believing the tired idea of artists not being able to make a living, I decided to take the safer artistic route and pursue graphic design.”

Tayla’s illustrations are textured and colourful compositions, filled

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chatting to Tayla about collabs, muses and big dreams.

Who would you love a collab with?

I would seriously enjoy collaborating with Seattle Coffee Co. Illustrating a range of reusable mugs would combine my two passions – art and sustainability.

Any illustrators you admire?

I absolutely love Fran Labuschagne’s work. She is a fellow South African illustrator and animator with a very charming style. Brad Cuzen is another South African illustrator whose work is so amazing to me. His use of colour and line create very energetic compositions.

Working on anything cool now?

Oh yes! I am currently working on a children’s book that tackles the topic of bullying. I will be sharing snippets of the process on my social media accounts leading up to the book’s publication.

Who would you love to illustrate for?

Illustrating for magazines is currently on my radar.

Seeing your work in print is so refreshing from this digital bubble we’re constantly in.

Big illustration dreams?

I would absolutely love to make illustration my full-time career. Once I have enough experience, I also want to teach teens about the possibilities in the career of graphic design and illustration. I knew very little about it in high school and having someone tell me about it would have been amazing.

What do you draw to make you happy?

Drawing people and nature brings me such calm. I just

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“I draw inspiration from nature.”

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designillustration love celebrating those two subjects any chance I can.

What packaging have you done?

I have done packaging for Oh Oat, a milk alternative serious about sustainability.

Together we created a tissue wrap for their glass bottles that depicts the city of Cape Town and its people.

Get in touch Instagram & Twitter – @tayladebeer14, tayladebeer14@gmail.com, tayladebeer.com

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YEARS ANNIVERSARY CELEBRATION

designarchitecture

let the view in

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architecturedesign

On KolKol Farm, in the mountains outside Cape Town, Rudi and Karen Oosthuyse have built a contemporary cabin that combines innovative design with meticulous attention to detail.

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Sometimes, small is beautiful

One’s interest is instantly piqued from the first glimpse of this ‘pod’, recently built on KolKol Farm in the Overberg. Its arresting part-linear, part-rounded shape provokes an immediate aesthetic thrill, and once you get up close to the structure, the feeling that you’re dealing with something special intensifies.

On one level, this small dwelling is simply a holiday cabin created and built so that city folk can come to the farm to relax and reconnect with themselves, nature, and one another. But the pod is a cabin taken very much to the next level in terms of design.

For a start, there’s the way it is situated in the landscape, seemingly hovering above it, yet also at one with the slope of the mountainside.

“Of course, we carefully considered where to place them,” says KolKol owner and pod designer Rudi Oosthuyse, with what we soon realise is his usual level of quiet understatement. You need only spend an hour with this innovative thinker to understand that when Rudi modestly says ‘carefully considered’ he actually means, “I spent more than a decade getting to know all this land and then looked with the utmost care at precisely where this structure should be situated, taking into account the views, the movements of the sun, the prevailing winds and the impact on the indigenous fynbos plants that surround it.”

Then there’s the actual design of the pod, which Rudi – along with his wife Karen – also dreamed up pretty much in its entirety. They had initially built a set of “more conventional mountain cabins,” says Rudi, when they started developing accommodation options in 2005. (These are located on one of the higher slopes.) But, he adds, “I’ve always had this sort of shape in my head. So when the time came to build this, I drew it all and then got an architect to make detailed plans for council approval.”

From the outside, the pod is almost a rigidly rectangular box – yet the roof and floor are connected to the structure’s sidewalls via a gentle curve. The ‘box’ shape was cast from reinforced concrete on site by Rudi and his team. “We got an engineer to help us with planning the reinforcements that were necessary throughout,” he says. The severe rectangular lines are softened by the curves and the exterior of the concrete shell is entirely clad in rough-hewn, dark-stained timber. This softening effect is further enhanced by using thick wooden panels to form the rear wall, in combination with large sliding glass and wood doors at the front. The latter allows for the views to be panoramic even when the pod is entirely closed to the elements, but can also be pushed away completely in front of the main living area and bedroom-bathroom areas.

The pod features an indoor space nominally divided into two sections – for living and sleeping – by a large central fireplace with

• Johannesburg • Hoedspruit

Celebrate your space

www.chicshakinteriors.com + 27 84 381 7071

designarchitecture

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“I’ve always had this sort of shape in my head.” an integrated copper chimney. The living area side of this fireplace is open, and the back faces the bedroom, with a glass panel that adds a dimension of space-enhancing transparency to the interior while also allowing guests to go to sleep in the colder months with the glowing embers of a warm fire comfortingly visible through the glass.

The wooden front deck of the pod runs along its entire length – you can access it from the living space and the bedroom-bathroom area – and constitutes a seamless extension of the interior spaces when the weather allows. Outside the bedroom-bathroom is an outdoor shower, while an outdoor couch is positioned nearby for exterior lounging.

Then there is a sunken wood-fired hot tub, an outdoor dining table, as well as the the deck’s built-in outdoor cooking zone, right at the end.

It all works together beautifully as an almost seamless and very pleasing open-plan space.

The pod has a unique aesthetic – part rough-hewn and natural, part linear and contemporary, part luxuriously comfortable – and it embodies the Oosthuyses’ spirit of innovation, as well as their meticulous attention to every detail. All the wood used was sourced locally from old plantings of alien gum trees removed by farmers in the area. And many of the fixtures and furnishings – such as the beautiful solid wooden tables – were either created by local artisans or in situ, which was the case with many bathroom fixtures, including the unique basin and bath spouts.

In terms of the interior decoration – very much Karen’s milieu – the pods have been given a casual-luxe look, with lots of warm colours and textures setting off the concrete and wood of the finishes. The laidback feel is completed with textured woven lampshades, contemporary shapes for the chairs and couches, and a few sage nods to the indigenous flora of the surrounding landscape in the form of the fabrics chosen for scatter cushions.

Unique additional elements include an indoor pizza oven and the latest iteration of KolKol’s well-known wood-fired hot tubs. Also designed and made by Rudi, the tubs are heated via a stainlesssteel wood-fired stove that fits neatly into one corner. Along with the many innovations and thoughtful details that characterise the pod, it is finishing touches such as these that make this small abode both attractive and unique. kolkol.co.za

designarchitecture

The Deck The outdoor couch is from Patio Warehouse, patiowarehouse.co.za Wooden coat-rack-cum-towel-rail for the hot tub, KolKol Furniture Design, kolkol.co.za

The Lounge Slip-covered Coricraft couch, coricraft.co.za Arched standing lamp made by KolKol Furniture Design, kolkol.co.za Woven shade from Eight Degrees South, eightdegreessouth.com Rug from Hertex, hertex.co.za Concrete and wood coffee table made by KolKol Furniture Design, kolkol.co.za Small desk by Wood Fusion Works, woodfusionworks.co.za

The Kitchen Chunky wooden dining table by KolKol Furniture Design, kolkol.co.za Dining chairs from Chair Crazy, chaircrazy.co.za Hanging lampshade by Incanda, incanda.co.za Patterned splash-back tiles from Italtile, italtile.co.za Gas and electric stove by Smeg, smeg.co.za Black hanging lampshades from Eagle Lighting, eaglelighting.co.za Turquoise stovetop whistling kettle and accessories by Le Creuset, lecreuset.co.za

The Bedrooms Velvet occasional chair from @home, home.co.za Rug by Hertex, hertex.co.za Scatter cushions from Anza Curtains, 028 312 4311 Black hanging lampshades from Eagle Lighting, eaglelighting.co.za

The Bathroom Basin and freestanding bath from Crystallite, bathtubsandvanities.com Round mirror from Mr Price Home, mrphome.com Hanging lamps from Eagle Lighting, eaglelighting.co.za

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“I spent more than a decade getting to know all this land and then looked with the utmost care at precisely where this structure should be situated.”

stuff4summer

feastin&out We love aLoveSupreme, especially its quirky designed Single Oven Gloves made from 100% cotton canvas. Purely local, it’s padded for heat resistance.

R179, shop yuppiechef.com

Hello Triple Three Gin. Drawing from the family’s origins in Germany, CT Master Distiller Rolf Zeitvogel uses juniper berries and aromatic fynbos botanicals to pursue gin perfection. Triple Three is vegan friendly, made from natural ingredients and contains no added sugar. Choose from African Botanicals Gin, showcasing the flora of the Western Cape, Citrus Infusion – crisp and zesty aromas of sun-ripened oranges, Just Juniper Berry featuring assertive juniper notes and Raspberry Blush, an exquisite balance between tartness and sweetness. @TripleThreeDistillery

Simonsig has released its Pinotage. “The 2018 vintage was the last and driest of three drought years. However, what we lost in rainfall, we made up in super healthy fruit because of low disease pressure. As a result, the vines produced smaller berries, which led to great concentration in the wines,” explains winemaker Michael Malan. Discover a gorgeous perfume of liquorice, sweet spice, and raspberry. Then, black cherry and strawberry compote on the palate. Delish with game. Available from select liquor stores or buy online simonsig.co.za

Cavalieri Cheese has opened a new spot in Mbombela’s De Hallen Centre. The well-stocked deli and eatery offer a convenient shopping experience for a coffee and a quick bite too. The contemporary space oozes style without losing its farm-style roots.

Shop for quality cheese and deli products, both local and imported, and then enjoy a breakfast of croissants and bagels or choose from an antipasto platter, seasonal salad or toasted ciabatta for a light lunch.

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Melograno is a tasty new expression from the Ginato family, an exhilarating combination of Barbera grapes, juniper berries and citrus sourced from all corners of Italy.

Luscious pomegranates from Sardinia give it its rich hue, sweet aroma and a lively fruit flavour. Serve with tonic and garnish with pomegranate seeds. R360, available from select liquor stores.

Vergelegen, the 321-year-old wine estate, has launched its very first rosé. A combination of handpicked varieties Malbec and Shiraz, has ensured a gorgeous rose-gold colour. To complement its blushing hue, the label features a sprig of pale pink camellias, referencing the estate’s status as the home of one of only two International Camellia Gardens of Excellence in the southern hemisphere. Named Florence after Lady Phillips, chatelaine of the glorious estate from 1917-1941, enjoy flavours of berries with a long dewy fresh aftertaste. R120, available from the estate and online at vergelegen.co.za

Faithful to Nature has launched its own label of pantry essentials comprising a wide range of all-natural foods and treats, using ethically sourced and, as far as possible, locally grown ingredients. From creating hearty meals to enjoying guilt-free snacking, they have got your cravings covered. Products are also enclosed in 100% compostable bags made from plant cellulose and housed in FSC certified boxes. And they use plant-based inks on printed packaging. faithful-to-nature.co.za

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feastwine

the maverick wines of Ian Naudé They are particular. They cannot be replicated. And if you’re looking for purity, depth and refreshment, then you need to seek them out.

Very few moments are destined to stay with you forever. I’m talking about the kind that gives you the immediate, out-of-body, divine perspective that burns the experience into your soul. This is what I felt the first time I tasted Naudé wines.

My wife, Sofi, had been working with Ian for a few days, translating between English and Spanish for a group of Uruguayan wine buyers.

Yet, after visiting all the prestigious Stellenbosch estates, she was adamant that I should pay attention to what Ian was doing. When I did, I understood why.

Most of the top South African wines at this point still showed too much alcohol and often a clawing fruit ripeness. Often sweet and a little flabby, they were typically created to be showstoppers. They usually made a statement, but not necessarily the right one. For a long time, this was the accepted style, not just here but around the world.

But what I discovered that day was freshness preferred to sweetness; zippy instead of lazy, subtle rather than crude, these wines were sent here to start the party rather than

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send everyone home.

The secret? Good grapes, usually from old, well-farmed vineyards, picked early for higher acidity and lower alcohol, fermented and aged without any oak or other additions.

Now that sounds simple enough.

And admittedly, Ian isn’t the only one doing this. Today, this sort of winemaking is de rigueur. But he was one of the first, is one of the most experienced, and also happens to be one of the best. Because Ian is a maverick. One of those people who, when he does things his way, the world is better off for it. But when he started making wine, his way wasn’t an option.

Those first 20 years were spent making wine for other estates. Much of that, I suspect, involved following recipes and instructions that he had no interest in. Then he got tired of it.

He spent a few years sulking until one fateful trade show in London, where he noticed an energy among the young up-and-coming South African winemakers. Many shared his maverick sensibilities and no doubt an enthusiasm for a style of wine that he has always loved. This trade show

inspired him to keep going, and the success that he has achieved since is vindication. In fact, his next release should be called Vin Dication.

Ten years since he was inspired by what he saw in South African wine, Ian Naudé remains at its vanguard. He continues making remarkable wines with varieties that may sound obscure today but won’t tomorrow. We’re talking about wines that need to be served a touch cooler than usual so that they can dance and sing and make you reach for your glass again and again and again.

The complete range of Naudé wines is available at Safari Wine Shop in Hoedspruit. We highly recommend them, and they’re offering MUSE readers a 10% discount. Or shop online at naudewines.co.za and also get 10% off. Please quote Naude10 at purchase for both specials.

James is the Creative Director of www.newagency.co.za.

When he’s not working, he’s sharing the wines of South Africa on his wine blog allthewine.co.za

W!N

winmuse style

up your cooking game

Get your cooking A-game on with a little help from The Lockdown Recipe Storytelling Book curated by Ingrid Jones.

It all started with a Facebook community page called Lockdown Recipe Storytelling Book. People, bored at home, began sharing recipes on social media. Friends may have asked you to share recipes in this strange time of South African history where we were stuck at home with time on our hands. People baked in abundance; the popular dishes being banana bread, rusks and sour dough; there were even flour shortages.

Ingrid Jones began her journey to create a recipe book in lockdown on June 1st 2020. What first started as a call out for family recipes turned into a platform where people all over the country began sharing recipes and the stories behind them. These accounts emulate pride and memories, some filled with pain, others with joy.

“The conversation then morphed into, ‘let’s publish a book’. And here we are,” smiles Ingrid.

These recipes will not only fill your tummies, but will expand your heart.

Beef Shin & Samp: “My grandmother was a culinary goddess,” says Fono Marumo. “She cooked from the heart. Pouring her soul into every dish she made. Every time she cooked was like she was making music or painting a Picasso masterpiece. Then, she would dress up, and pour herself a gin and tonic. Finally, she would sip slowly on her gin as she created magic in the kitchen.”

Chocolate Pudding – Gebakte Sjokoladepoeding: Maureen Abrahams is a healthcare worker who worked through lockdown. When she felt gatvol, waiting on her latest COVID test results, she would bake this recipe, which she found as a young student in the 1980s. “As a young bride, I made it for my family lunch at my in-law’s place. My late father-in-law Tommy Abraham said to me, ‘One doesn’t eat warm pudding with ice cream!’. Well, he was the one who would phone me and say, you bring the pudding, and I’ll buy the vanilla ice cream.”

Published by Annake Müller Publishing, R450, order your copy from annakem@mweb.co.za

WIN a copy of The Lockdown Recipe Storytelling Book. Send your

contact details to musemagazinesa@gmail.com and put ‘Feast Win’ in the subject box. Closing date is 31 January 2022. Ts & Cs apply.

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feastchefs

chefs at home Words Trevor Crighton

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chefsfeast Banana bread aside, South Africans have spent plenty of time dusting off cookbooks and trying new things in the kitchen over the past 18 months. While lockdowns decimated the hospitality industry, it also meant that the country’s most talented chefs were left to their own devices in their home kitchens. So what did they get up to – and how different was it to life in the midst of busy restaurant service?

David certainly embraced lockdown, producing a YouTube series – Dave’s Kitchen. He produced 84 videos, which showcased a variety of easy-to-make recipes for home enjoyment. “With everyone cooking at home, people are understanding food more and have gotten to know me better over Instagram. I really enjoyed having time to get back to simple cooking myself – classic, comforting dishes. It’s nice to bring some of that comfort food into the restaurant and put a lot of classic stuff onto the menu,” he says.

At home, he’s assisted by his sous chef, Carlos. “He’s my English Bulldog. I don’t think he’s that intimidated, and he’s great at cleaning up the spills,” says David.

He enjoys music wherever he goes – not just in the kitchen. “I have one playlist for everything, whether I’m driving, cycling or cooking, and essentially, it’s a list on Spotify that I just keep adding to. I’ll be driving

3g mustard seeds 2 tomatoes, skin removed and finely chopped 8g wet seafood masala 5g brown sugar 350g brown lentils, cleaned 200ml tomato juice 250ml vegetable stock Salt and pepper to season Lemon for squeezing

in the car, and I’ll Shazam a song and add it to my playlist. It really does cover all genres; anything from Armin van Buuren to Keane, at the moment is on there. There’s also Imagine Dragons and Dido, for goodness sake. There might even be one or two ABBA classics there.”

He says he feels like he spends his life braaing, especially at home and with friends around. “I love it. I also love classic casseroles and stews such as lamb curry or a beautiful vegetable stew. They’re hearty meals you can eat for three or four days,” he says.

One of his home favourites is Seabass, lentil curry and pickled cucumber. “This is a dish I have done often. I love a lentil curry, and it’s great paired with the fatty seabass,” says David.

PICKLED CUCUMBER 200ml rice wine vinegar pickle 2 cucumbers, peeled and seeded 32 sprigs micro coriander, 4 per serving 72 small fennel blossoms, 9 per serving Cut the filleted seabass into 80g portions; do not remove the skin.

Grill the fish skin side down first and turn when the flesh changes from translucent to white. Season with salt and pepper and finish with lemon zest.

For the lentil curry, fry the onions, carrot and garlic until translucent.

Add the spices and continue to cook for a few minutes. Add the finely chopped tomatoes, seafood masala, brown sugar, lentils, tomato juice and vegetable stock. Cover with a cartouche (paper or silicone lid).

Simmer slowly for 1 hour until the curry sauce thickens slightly, but be careful not to overcook the lentils – they should be soft but remain whole. Adjust seasoning if necessary and finish with a squeeze of lemon.

Allow to cool and refrigerate for

SEABASS, LENTIL CURRY & PICKLED CUCUMBER (8 starter portions) SEABASS 640g seabass – filleted, skin on Salt and pepper Lemon zest for sprinkling LENTIL CURRY 1 onion, finely chopped 1 carrot, finely grated 2 cloves garlic, grated 5g ground cumin

David Higgs

Marble, Saint and Zioux, Joburg

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feastchefs a day before serving – curries develop flavour as they stand. Warm the curry gently in a pot as needed.

For the pickled cucumber, pour the cold pickling liquid into a vacuum bag. Add the cucumber and vacuum seal. Refrigerate and leave for 24-36 hours. Remove the cucumber from the vacuum bag, slice it into ribbons on a mandolin, or use a peeler.

To assemble, spoon 45g warm lentil curry onto each plate. Place the seabass on top of the lentils. Position two ribbons of the cold cucumber pickle beside the curry and garnish with four sprigs micro coriander and nine fennel blossoms.

Don’t miss David and J’Something judging the finale of My Kitchen Rules South Africa on M-Net Channel 101 at 6pm, each Sunday until 12 December. davidhiggs.co.za

Nic Oosthuizen Bosjes Kombuis, Worcester

“I wouldn’t say I learnt many new things during the crazy times of lockdown with regards to cooking – but I did start my own botanical herb garden, and that taught me a lot about new flavours,” says Chef Nic Oosthuizen. “I’m experimenting a lot with wild ginger, fresh lemongrass and Thai lime – it’s a sensory overload!”

He enjoys – “LOVES” – cooking at home but keeps his dishes simple and healthy. “Of course, I listen to some music while cooking at home – anything from Leonard Cohen to The Who. My wine selection depends on what I’m cooking, but life is too short not to enjoy good vino,” he says.

At Bosjes Kombuis, Nic shares the pass with his wife Julandi – and they both partake in the kitchen duties at home, too. “She is the love of my life and my secondin-command in the kitchen. We mostly thrive on working as a team, be it cooking at home or cheffing at work,” he says.

“We’ve been working together since 2015 and are used to it – and we both take charge when the time calls for it!”

One of Chef Nic’s favourite dishes at

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home is Tian Provençale with Gnocchi and fresh, homemade Sauce Napolitana. “It’s a very satisfying dish to prepare and assemble, and it keeps one humble and grounded – something we, as chefs, very often lose track of in our busy lives,” he says.

GNOCCHI 1kg large potatoes 250g good quality parmesan 250g flour (pasta flour if you can get), extra for dusting 6 whole eggs 5g garlic Half a cup fresh flat-leaf parsley Salt and pepper to taste Roast potatoes in the oven on coarse salt till soft. Pass through a drum sieve while still piping hot. Add eggs, flour and parmesan, quickly but not aggressively. Mix it all together and set aside. Once cooled, add garlic, seasoning and sliced parsley. Roll 2cm rounds of potato mix on a flour-dusted surface about 30cm long. Makes

feast about 5x30cm rounds. Cut into 1cm-thick round shapes and gently press with a fork for a ripple texture. Blanch in salted boiling water; they will float to the top once cooked. Skim them out and shock in ice water.

SAUCE NAPOLITANA 500g whole peeled tomatoes 250ml veg stock (made with water or wine) 10g garlic 250g brunoise shallots 30g basil 30g parsley 2g black pepper Salt and pepper to taste Sautee shallots till soft and slightly golden, and add the garlic. Add the chopped whole peeled tomatoes and veg stock. Cook till the desired consistency. I prefer mine on the slightly thinner side. Remove from the heat and add the chopped basil and parsley.

TIAN PROVENÇALE 500g aubergine 700g ripe large tomatoes (I recommend plum tomatoes) 500g large baby marrow 500g brown mushrooms Salt Olive oil Lemon zest 5g minced garlic 80g parsley for garnish Slice all veggies on a mandolin, around 3mm thick.

(Full recipe yields about 8 Tian’s). Pack the veggies in interchanging layers of each vegetable till about 6cm thick. Drizzle with a generous amount of good olive oil, salt, pepper, plus a few grates of fresh garlic and lemon zest. Roast in a preheated oven at 180 degrees Celsius for 5-9 min or till the edges of the veggies get a nice caramelised colour.

Sautee the gnocchi in butter or olive oil till golden.

Heat Sauce Napolitana. Now assemble, which is the fun part. Place the Tian in the centre of a soup bowl, cover with a good serving of sauce and place gnocchi around it. Finish with some fresh basil and flat-leaf parsley.

‘Kombuis’ is the Afrikaans word for kitchen and reflects the history and culinary traditions of the farm. Visit for stunning architecture and a seasonal menu. bosjes.co.za

Ash Arendse Ginja, Cape Town

Chef Ash says that a few people have tried to cook for him when it comes to working in his home kitchen, but most people are too intimidated to cook for a chef. “There are a good few who will take the opportunity to learn or help out to steal a few tips!” he says. He didn’t spend much time cooking at home during lockdown because of the charity work he was doing in Franschhoek, which he jokingly describes as “turning big butternuts into little butternuts”.

His advice for home cooks is to be wary of cooking time. “I think most homecooks cook things way longer than what it should be cooked for,” he says.

On his favourite recipe, he says: “I love a good Prawn curry! It was something my mother cooked well, which I’d like to think I have perfected. My version is best served with coconut rice, toasted cashew nuts and sambals or even a fluffy homemade roti.”

PRAWN CURRY 18/20 or 2kg prawns 50g coriander 3 large white onions

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feastchefs 4 cloves garlic 4 large tomatoes, deseeded and peeled 10g tomato paste 2 medium green chillis 1 sprig curry leaf 2 tbsp curry powder (Raj Medium works a treat) 1 tin coconut cream 2/3 knobs butter 1 lemon 1 tbsp vinegar 2 tbsp olive oil Salt to taste Clean and devein prawns and set aside. In a blender, add coriander, garlic, onion and olive oil and blend until smooth; it should be vibrant green. Place into a pot on medium heat and gently cook this mixture until the moisture evaporates and becomes a paste. (Season with salt as you go). Add tomato paste and cook out for a minute or two, add the chilli whole or chopped and the tomatoes and curry leaf and cook for a further while.

We are creating a flavour base, which will form the gravy, so do not add any liquid; just keep stirring and cooking to remove the natural liquids.

Once the base is created, add the spices, stir well, and add the prawns.

Stir to coat all the prawns and then add a tin of coconut milk, top up the tin with water and stir, then add that to your curry too. This should loosen up the gravy perfectly. Cover the pot with a lid and simmer for 10 min – check seasoning. Remove from the heat and season with a fresh squeeze of lemon juice, vinegar and a few knobs of butter. Top with fresh coriander and toasted cashew nuts.

In the heart of the V&A Waterfront, Ginja’s menu comprises a wide selection of dishes inspired by various cuisine styles to satisfy all palates. newmarkhotels.com

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Alistaire Lawrence The Werf at Boschendal, Franschhoek “At home, my wife is the queen of the kitchen,” says Alistaire. “I spend much of my time at work cooking, so she makes the meals for the family most evenings. I’m the intimidated one when she’s busy in the kitchen. When I cook, it’s usually a day off for her, so I do it all, cook up a storm and clean up too!”

He says that his time in lockdown was more about rediscovering the simple pleasure of cooking and eating.

“There was time, so I played the long game – baking bread, making kimchi, pickling vegetables, reading and learning new recipes and making biltong,” he says.

Alistaire says that one of the major mistakes home cooks make is underestimating the kitchen space.

“Know what you have to work with, know your equipment, make them work in your favour,” he says. “Also understand your skill and time limitations. Give yourself enough time to execute your dishes and

don’t make recipes for people that you haven’t tried out before.”

His hearty Bread & butter pudding recipe is one of his favourites: BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE AND CINNAMON & CITRUS BUTTER (Serves 6) 8 x ½ inch thick slices good-quality bread 9 large free-range eggs ¾ cups superfine sugar 2 cups whole milk 2 cups heavy cream 1 vanilla bean, scored lengthways, seeds removed 4 tbsp good quality marmalade FLAVOURED BUTTER 7 tbsp unsalted butter, softened Large pinch of ground nutmeg A large pinch of ground cinnamon Zest of 1 large orange, clementine or tango

chefsfeast style Preheat the oven to 180°C. First, make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Then, use a little of it to butter a medium-sized shallow ovenproof dish. Butter the bread with the flavoured butter, then cut each slice in half diagonally. Put the slices in the buttered dish.

Now separate the eggs, reserving all nine yolks but just one egg white. Whisk the 9 egg yolks and 1 egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and bean. Pour into the eggs, stirring all the time. Remove the vanilla bean, pour the mixture over the bread and leave to soak for at least 20 minutes.

Next, put the dish inside a roasting pan and pour in enough boiling water to come halfway up the side of the roasting pan. Bake in the preheated oven for about 45 minutes until the custard has just set. Meanwhile, gently warm the marmalade, remove the dish from the oven and brush the marmalade over the top. Pop the dish back into the oven for another 5-10 minutes. Allow it to cool and firm up slightly before serving with crème fraîche or mascarpone cheese.

The Werf Restaurant presents contemporary soil-to-fork dining featuring the best available local, seasonal and ethically sourced ingredients alongside Bonschendal’s award-winning wines. boschendal.com

Justin Jonah

Kashew at The Capital Hotel & Apartments, Joburg “I didn’t cook anything new during lockdown – just food that I wanted to eat and share with my family,” says Chef Justin. “It was the first time in 17 years that I didn’t have to cook to win awards to impress everyone. It gave me great clarity in my cooking style, and I didn’t see the purpose of all the fluff and pretentiousness. Lockdown definitely grounded me.”

He and his whole family enjoy a braai: “I could braai every day – I am busy building an indoor braai so I can

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feastchefs braai in winter!” he says. “We particularly enjoy a snoek braai, soet patat (my son’s favourite) & mos confiet.

I am Indian in ethnicity, so I enjoy a good curry – it brings back memories of growing up and food cooked with love. Ingredients should be cooked in a way that showcases their nutritional and taste value as well and the appreciation for the life of the protein involved or the hard work that went into the growing of the fruit or vegetable,” he says. One of his favourite signature dishes from Kashew to prepare at home is Salmon poke. Fresh and simple, the salmon is the hero.

SALMON POKE 20g sliced red cabbage 10g baby spinach Edamame beans dressed with oil and fish flakes Toasted sesame seeds 50g fresh salmon sashimi 40g salmon cubes Sweet chilli and ginger soy dressing Japanese mayo Sliced beetroots and micro shoots for garnish Cherry tomatoes Cucumber slices VINEGAR 1-litre sushi rice vinegar 300ml mirin 1 cup sugar 1 cup salt Bring the ingredients to boil and set aside.

SUSHI RICE Boil 1kg sushi rice until soft. Pour above vinegar over the warm rice to cover, allowing the excess to drop off. Set aside for plating.

Trendsetting restaurant and bar Kashew presents a modern and artistic approach to cuisine. Guests can enjoy fine-dining, sipping cocktails on the outdoor deck and an all-encompassing superior gastronomic experience. newmarkhotels.com

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Place 100g sushi rice in the centre of a bowl, sprinkle with sesame seeds. Deep fry the salmon after dusting in tempura flour seasoned with salt and pepper. This adds a crunchy texture to the poke bowl. Plate the baby spinach, cabbage, sashimi, cucumber slices, tomatoes, and deep-fried salmon around the sushi rice in the centre. This will create a kaleidoscope of colours.

Finish with the sweet chilli soy dressing between the ingredients so that the dressing does not soften the greens. Pipe five dots of Kewpee mayo and sprinkle with micro shoots to finish.

feast

Kevin Joseph The Oyster Box, Umhlanga

“In our kitchen at home, everyone is involved – and everyone has their own opinion as to how everything should be done!” laughs Chef Kevin Joseph. “My two boys can handle a kitchen – they’ve been cooking with me literally since they were born, so they’re definitely not intimidated by me. Friends, however, prefer to go out to eat with me – they don’t think they can cook well enough for me in their homes.”

During lockdown, he experimented with smoking meat.

“I had the time to experiment with different cuts, timings etc,” – indeed, his recipe is all about the smoker. “At The Oyster Box, we have a Josper Oven, which is fantastic

Combine ingredients and rub into the meat, then leave it to rest at room temperature for about three hours. Place in the smoker – depending on the meat, e.g. pork belly minimum 6-8 hrs, brisket 8-10 hours. Remove and leave to rest for no longer than 30-40 mins, depending on the size of the meat.

for this purpose. The Pulled Pork on our new Tapas Menu is a result of my lockdown experiments,” he says.

A huge fan of the braai or smoker, Chef Kevin’s recipe is a dry rub that makes magic with any meat.

SMOKED ANYTHING! Onion powder Garlic powder Curry powder Garam masala Masala Barbecue spice Celery salt Kosher salt Black pepper Brown sugar Fresh thyme

Occupying a majestic location on the Umhlanga beachfront in KwaZuluNatal, The Oyster Box is one of South Africa’s most celebrated hotels. oysterboxhotel.com

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musecocktails

cocktail hour If there’s one thing drinks connoisseurs love, it’s jargon.

So here are a few words to make you sound booze-savvy when mixing these holiday cocktails.

LEARN THE LINGO Aperitif – Alcoholic drink intended to stimulate the appetite.

Box – A mixing practice where a drink is quickly poured into the cocktail shaker and then into the glass to thoroughly blend ingredients without shaking.

Digestif – An alcoholic beverage served after a meal to stimulate digestion.

Dirty – Includes a splash of olive brine that “dirties” clear spirits.

Dry – Mostly used to refer to a martini with little to no vermouth.

Finger – An informal measurement, indicating a spirits pour.

Float – Layering an ingredient at the top of the drink.

Free Pour – Adding alcohol without measuring.

Jigger – An hourglass-shaped stainless-steel cup open at both ends that measures spirits.

Long – A cocktail served in a tall tumbler.

Mixer –The non-alcoholic component of a drink.

Muddle – Mashing fruit, herbs in the bottom of a glass to release their flavours.

Rinse – A small quantity of liquor used to coat the glass, leaving a trace flavour.

Roll – A mixing practice where spirits are poured into one glass, then another, then back into the first to ensure they’re well blended.

Short – Served in a short glass with less mix.

Topless – A drink that’s rimmed with a crust of salt, sugar.

Virgin – A non-alcoholic cocktail.

Wet – Extra vermouth in a martini.

Courtesy of Business Insider.

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Turn blue with envy with this refreshing spin on a G&T.

Ingredients 1 shot (25ml) gin 2 tbsp lime juice 1 cup Mosquito Coast Tonic Water 2 cups ice 30ml blue curacao 30ml grenadine Garnish 3 Maraschino cherries 1 tbsp sugar Make it!

Makes 2 drinks. Mix the gin, lime, Mosquito Coast Tonic Water, and ice in a blender. Blend until slushy.

Add the grenadine to the bottom of a chilled glass. Spoon in the slushy tonic water carefully. Float the blue curacao on top. Put 3 cherries on a toothpick or small skewer. Sprinkle with sugar.

red, white & blue

festive gin shake This grown-up take on a roadhouse shake is a chilled cream-based gin fizz that sings with blackberry and rose water flavours. Rosey, lemony, creamy and cheeky.

Ingredients 50ml Musgrave Rose 2 tsp blackberry jam 10ml sugar syrup 15ml fresh lemon juice 1 rosemary sprig 25ml fresh cream Tonic Garnish Rosemary sprig 1 winterberry Make it!

Use a Collins or highball glass. Add all ingredients except tonic to a shaker, stir and add lots of ice and shake hard for 15 seconds. Double strain into chilled glass and top with chilled tonic water. Apply garnish.

musecocktails

watermelon & basil

Ingredients 50ml Bain’s Whiskey 200ml ginger ale Cinnamon quill Orange Fresh lemon verbena or mint Ice

Made by young new mixologist Cleo Chinya using Sugarbird’s OG, taste summer! Smooth with a slight tang, and not to mention as pretty as a peach.

Ingredients 50ml Sugarbird Original Fynbos Gin 25ml dry vermouth 40ml peach puree 25ml lime juice 25ml cellulose (or egg white if you prefer) 10ml elderflower syrup Garnish 4 basil leaves Edible flower Make it!

Cold shake all the ingredients together. Finely strain into a martini glass and garnish with a basil leaf and pretty edible spring flower.

thai-tini

With whiskey, lemon and mint, the Whiskey Smash is a citrusy cousin to the Mint Julep.

Garnish Orange peel & fresh squeeze of juice • Lemon verbena or mint • Cinnamon quill

A fresh, fruity cocktail – this one was made for long summer days.

Ingredients 50ml Beefeater London Dry Gin 50ml watermelon syrup 25ml freshly squeezed lime juice 100ml soda water Crushed ice/ice cubes Garnish 2 fresh watermelon slices 2 lime wedges Fresh basil Make it!

Shake gin and fresh lime juice together in a cocktail shaker. Add crushed ice and watermelon syrup to your glass. Pour gin & lime mix into your glass over the watermelon syrup. Pour soda water to top up.

Garnish with fresh watermelon slices, lime wedges and basil.

Make it!

Pour your whiskey into a tumbler.

Add ice. Top up with ginger ale. Add and stir in cinnamon quill, orange peel, a squeeze of orange juice and fresh lemon verbena or mint.

whiskey, ginger & cinnamon smash

wanderlustNkomazi style

bush chic

Glamping done right at Nkomazi Private Game Reserve.

Words Trevor Crighton

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Nkomaziwanderlust style

Field Guide Mike Roy is off his world-class pun game on our morning game drive. It’s the sixth foray of our two-night stay into the 15 000 hectares of the Nkomazi Private Game Reserve and the pride of lions we’ve been tracking for 48 hours are so close yet so elusive. Mike stands 20 steps ahead of the parked Land Cruiser, cap under his chin, staring down at the fresh intersection of lion tracks in the light brown earth.

Large they may be, but lions remain cats – and exhibit all the dismissive characteristics you’d expect from a household tabby. Playful and fun one second, then deeply sulky the next; the lions have been toying with Mike for days now, and he’s not impressed by it.

We’ve heard monkey chatter warnings of impending danger, seen the tops of tall grass flicking playfully in the windless air and come across so many lion tracks that it’s hard to spot those of other animals – but the cats remain hidden from view.

Packing it in and heading back to the lodge for breakfast and a quick pack-up before the 30-minute

transfer to the gate, we make peace with the fact that there’ll be no big cat sightings – just as we’re forced to screech to a halt to effectively avoid clipping a cheetah.

Unperturbed – it really wasn’t a near-miss – the golden, gorgeous female saunters across the road and makes herself comfortable on a slab of rock, warmed by the morning sun. In the distance, some ludicrous wildebeest meander about, safe in the knowledge that it is not quite snack time for bigger predators.

Endangered rather than elusive, the lengthy ‘10/10’ sighting of the big cat rolling around in the morning sunshine and cleaning itself like a far more demure feline more than makes up for the missed lions and caps off a magical stay at Nkomazi.

The lodge – extensively refurbished in December 2020 and significantly re-worked again early in 2021 due to the Komati River invading some rooms after unusually heavy rains – is cosy, with just 14 tents. Four hours east of Johannesburg and just shy of two hours south of Mbombela/Nelspruit, the reserve sits in the

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wanderlustNkomazi style

ancient Barberton Greenstone Belt of the majestic Makonjwa Mountains on the border of High and Lowveld. The location delivers a bio-diverse safari offering with vegetation and geological oddities from both sides of the escarpment, 300 bird species and the Big 4 – lion, leopard, elephant and Cape buffalo – as well as those gorgeous cheetahs.

The 14 hand-crafted luxury tents are either river or reserve-facing but share the sound of running water, air conditioning, private splash pool, outdoor bath and shower, elegant décor and plenty of serene space on their decks. The tents are linked to the main lodge and spa by winding stone paths – the lodge is fenced – and the team offers an array of additional experiences, including stargazing through a high-spec Celestron telescope, birding safaris, guided nature walks, catchand-release fly fishing and visits to ancient cave paintings on site.

We stayed in the honeymoon suite. With luxurious linen, cushions and blankets galore, the space boasts a king-size bed, a modern chaise in plump blue velvet

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and a mini sitting area complete with slouchy sofas.

The décor in a palette of blues is gorgeous, competing ever so slightly with the vast blue skies above and the noisy river below. On the deck, you will find an outdoor shower and a clawfoot bathtub, which turns out to be the ideal spot to chill and game watch.

The dining area – and obligatory Lapa – are housed in the main lodge area and overlook the rushing river and its mountain backdrop. Food arrives in waves as guests are seated cuddled up inside or out on the deck – hoping for a visit from local opportunist Maurice – the culinary expert bushbaby. The food is classic without being fussy, and there are a few surprises on the wine list. With over-12’s welcome – and family tents available – the new pizza oven is often on a double-shift, under the watchful eye of Chef Nyoka.

To book your Nkomazi bush escape, contact Newmark Central Reservations 021 427 5900, reservations@newmarkhotels.com, with stays from R7 500 per room, per night. newmarkhotels.com

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peoplechangemakers

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changemakerspeople

making a difference What is a changemaker?

“Someone who is taking creative action to solve a social problem.”

Meetchangemakers.com identifies, promotes and supports Changemakers worldwide. “We provide them with a platform to increase their global visibility and create connections with potential investors and partners. Build symbiotic relationships with companies and become respected ambassadors while creating change in their communities, while generating additional income,” explains cocreator Gisela Piercey.

As a Swiss journalist and tourism specialist, Gisela has lived in multi-faceted South Africa for the past 16 years. She’s had the chance to meet inspiring people from many different backgrounds who play a vital role, and achieve extraordinary things in their communities. It has been a life-changing experience that has shaped her views and values and motivated her to play an active part in connecting people and shining the light on important initiatives.

“It gives me hope to see so many innovative people who work tirelessly to make a difference. Often against all odds, and out of the spotlight, these grassroots Changemakers deserve to be celebrated and supported. If we want to leave this world in a better place, it has to be done from the bottom up.”

Balini Naidoo Engelbrecht is a Changemaker creating a fashion statement for the visually impaired. “I believe that what we do for ourselves dies with us, but what we do for others’ lives forever.”

Balini’s unique fashion range has been designed to help give visually impaired people back their independence. Moved by a family member’s frustrations, Balini ignored the naysayers and pursued her vision to put Braille on fashion. Her range of outfits for men and women features neutral tones, with the screen-printed Braille gently incorporated into the overall look and feel of the entire outfit.

“Initially, I wanted to become an architect,” Balini recalls. “But after a year of studies, I realised it was not for me. I needed something more creative and practical.” She then took a gap year to figure out what she wanted to do. “This was a really valuable time for me,” she recalls. “It helped me find myself. I realised I had a strong connection with fashion, and decided to pursue a career in fashion design. I didn’t even know how to sew until I started my first year of fashion school. I did an intense four-year course at the Durban University of Technology (DUT), which gave me a solid foundation in the practical aspects of fashion as well as the business side of things.”

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Each piece includes information about the garment, which is screen-printed in Braille on the fabric.

CHANGING LIVES THROUGH FASHION In her first year, Balini had an idea that could help restore some independence to visually impaired people around the world.

“My uncle is visually impaired, and I saw his frustration at not being able to choose his clothes or coordinate his outfits,” says Balini. “So, I wondered if I could help solve this problem and give him back some freedom. I decided to somehow incorporate Braille onto clothing items.”

Throughout her studies at fashion school, Balini worked on this idea, perfecting it until she revealed her Balini TM fashion line for her final project. The line represents thousands of hours of painstaking research, design, and innovative manufacturing.

Each piece includes information about the garment, which is screen-printed in Braille on the fabric. Size, colour, and other vital information is printed in Braille and gently incorporated into the overall look and feel of the entire outfit. The neutral tones of the range pair beautifully with each other. Although she faced some initial doubt about the project from her lecturers, the overwhelming support of the public and the media helped give Balini the confidence to release the range to the public.

SUPPORTING LOCAL ORGANISATIONS Through much consultation with the KwaZulu-Natal Blind and Deaf Society, Balini was able to showcase her fashion talents while at the same time, restore a sense of independence for the visually impaired clients who purchased her work.

“I was also blown away by the support of sighted people who purchased the items to help spread awareness about visual disabilities,” says Balini. Not only was the range a hit with the public, but Balini was also recognised for her innovation as one of the Top 10 designers for the Society of Dyers and Colorists and the Vodacom Durban July Young Designer Awards Top 25. She was also part of Design Indaba Emerging Creative class of 2018.

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Despite lockdown playing havoc with her plans, she hopes to continue to use her influence to raise awareness of the struggles of visually impaired people. A percentage of the profits from each sale goes towards the KwaZulu-Natal Blind and Deaf Society. “I believe that what we do for ourselves dies with us, but what we do for others lives forever,” she says.

WHAT DOES IT MEAN TO BE A CHANGEMAKER? “Start humble,” says Balini. “Put yourself in others’ shoes, and then you will be able to see their needs. Then, use your skills and passion to help solve those needs. Creating change can’t just be about words. You have to act, and you have to put in the effort.” She believes that everyone can be a Changemaker. “Just start small. Give back where you can and use what you have in the moment.”

Article courtesy of meetchangemakers.com, founded in May 2021 in Switzerland, with SA being the pilot project.

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peoplepioneers

the ocean pioneer Words Nicky McArthur

Speaker. Author. Conservationist. Ocean-conqueror and now film-maker.

South African water record-breaker talks about his latest project – movie Last Known Coordinates – which follows his trans-Atlantic crossing on a paddleboard.

“Just so you know Nicky, it is NOT kayaking, rowing, or surfing – it is stand up paddleboarding,” exclaims Chris in an exasperated tone.

“But then what is a SUP?” I ask. There is silence on the other end of the phone. “Oh, ok, I get the acronym.”

As someone who didn’t grow up near the water, I am trying to understand the difference. Chris is adamant that I get the terminology right during the interview. And so he should be. This is his passion, his job, his calling, and there is no room for error.

If you are in the surfing fraternity, the name Chris Bertish is undoubtedly familiar. He won the 2010 Mavericks Surf Contest in Northern California, allegedly arriving with no gear and borrowing a board. He is an adventure seeker, an adrenalin junkie. He thrives on finding new world records and breaking them.

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In fact, when he couldn’t find any more surfing or paddleboarding records to break – he created his own.

A few years ago, Chris set his sights on a new record: to be the first person to stand-up paddleboard from Africa to North America across the Atlantic Ocean. Solo and unsupported. 4600 miles. That means paddling a marathon a day for 93 days across an ocean. No days off. There are no rescue boats out on the barren expanse of one of the world’s greatest oceans. There is no crew.

There is no giving up. There are, however, sharks, super tankers, storms, equipment failures, and leaks. In early 2017 he succeeded, and in August this year, he released the movie, Last Known Coordinates, an intimate account of his journey, shot first-person by Chris himself, to test the limits of what is truly possible.

The film is part biography, part adventure. It delves

people into Chris’ childhood, comprising interviews with family and friends, as well as weather experts, bought on board to advise Chris on his journey. It looks at Chris’ past water records, and his attempts to win over sponsors.

It is inspiring and uplifting and I found myself quite emotional, as an exhausted Chris approaches land at the end of his journey, and spots his brothers in a nearby support craft. Magic.

MUSE chats to Chris about the new film, and we delved back into time to discover more about his epic voyage. Chris is originally from Cape Town and grew up by the ocean. He was already proficient in most water sports by the age of three and spent many weekends sailing with his dad on their catamaran in Langebaan.

“I was water-skiing by five, windsurfing by seven and paddle skiing soon after. I’m the youngest of three brothers, and so I started very young.”

“My father was an inspirational guy, a waterman,” says Chris. “He skied for SA, he sailed, everything I know I learnt from him and stupid early.

“I became very comfortable in the water from an early age until it became my alternate home. It’s what gives me peace; my balance… makes me who I am.”

It’s not enough to be a born-and-bred water baby to succeed in world-breaking ocean challenges. There has to be a motivation to paddle across the ocean completely alone. And beyond Chris’ own personal goals, of which there are many, lies a powerful incentive to help and inspire others. “Everything has to be a personal goal.

It’s important. You need big enough goals, way bigger than yourself. But it is also not enough. Not enough to

keep you alive anyway. Everything I do is for a purpose bigger than myself. I want to inspire people to dream and believe bigger. I want to give back to education, to conservation, to people and to the planet.” Chris is a massive advocate for The Smile Foundation, which assists with funds for kids’ corrective facial reconstructive surgery and treatments as well as The Lunchbox Fund, which provides a daily meal for orphaned and vulnerable school children in townships and rural areas. He also works hand in hand with Two Oceans Aquarium to educate kids on preserving our oceans.

I asked Chris where the idea to SUP (now I have the lingo down) across the ocean came from? Was it a discussion with friends over a beer, a personal best or perhaps a dare? Chris laughs, “I literally ran out of South African coastline!”

Seriously though, everything Chris has done has been a natural progression. Training for one event has instinctively led to the planning of another. “All my planning and everything else I have done were the stepping stones to this journey. First, I broke all the long-distance records in South Africa, so setting a new challenge for myself that had never been done before was the next logical step.”

Bertish set out from Morocco in his quest to paddle solo across the Atlantic with 100 days’ worth of food and a solar-powered desalinator to turn seawater into drinking water. He also took three cameras, which served as a black box recording system should anything go wrong, and he didn’t survive. The food was specially prepared – freeze-dried and rationed. “I actually had no

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“We, as humans, are not even scratching the surface of what we are capable of.” idea how long it would take me to do the challenge. I hoped it would be 70 days, but we packed for 100 days for the worst-case scenario. My last two weeks’ worth of food was damaged when it got wet, so 93 days was good timing.”

Chris was very involved in building the craft, which had to be made to exact specifications and modified to create a space to sleep and store items. “I called it ‘Impifish’ after Impi, the revered Zulu warriors, who ran barefoot day and night – fighting machines until death.”

The amount of planning was exponential. There were trial runs, but not as many as you would think. “We did basic sea trials. But generally, you never get the time to do it as well as you would like to. In a perfect world, you would do a five-day adventure. No NSRI (National Sea Rescue Institute), no boat support, and the right weather window. But these tests don’t exist; too time-consuming, too expensive.”

When you watch the documentary, you are reminded of just how vast the ocean is and just how insignificant Chris was. The subject of loneliness is bound to come up.

Was it always going to be alone, I ask? “We thought about a support team, but it’s too dangerous because then you rely on them for everything. If I have only myself to rely on, there is no question of failure or survival.”

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DIRECTOR’S CUT Directors Joe Piscatella and the Mason Bros. knew there would be no shortage of onscreen adventure, but they wanted to showcase a deeper question; why? What drives a person to stand-up paddle solo from Africa to North America? As the directors got to know Chris, they came to understand. “This was not just a story about one man’s epic quest to set a world record; this was a story about a man who believed he could change the world and was willing to put everything on the line in his attempt to do so, and that was a story worth telling.”

Joe Piscatella.

What about taking your dog, I suggest? “There is just not enough space!” Chris laughs. “Did you see the size of my cabin?”

If there is one thing Chris didn’t suffer from, it was loneliness. In fact, he feels quite strongly about it and cannot understand why he is always asked if he was lonely! “Seriously, I don’t know why people have issues with this. You don’t get lonely because there is literally no time to be lonely. There is always something going wrong, always something that needs to be done. You think you have so much time but there’s always 10 billion things you are trying to do just to survive. Will I get run over by a super tanker? Will I be a snack for the great white shark who is bigger than the craft? Am I navigating in the right direction? Loneliness would be considered a luxury.”

When you watch the film, you will notice just how many dangers and difficulties Chris faces. Sickness, storms, capsizing and our favourite, sharks. One example was the vast amounts of sand blown over from the Sahara, blocking the sun, causing huge problems with Chris’ solar battery. Another is when Chris realises his craft is taking on water. Was there any moment where you thought, Aish, I’m in deep trouble now?

“Lots of moments,” laughs Chris. “But you have to sort it out. If you don’t get it right, you are going to die!”

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Injuries were common, and Chris only discovered the full extent once he was safely back on land. “I had a chest infection, a broken big toe, bruised ribs from being thrown off the craft, lots of cuts and scrapes that were a constant battle to keep from getting infected, a damaged rotator cuff and a torn bicep muscle. I’ve had several ops since then. The surgeon was so surprised by my xrays.

Having paddled across the Atlantic Ocean, I did over two million strokes and I actually reached the lifespan of my rotator cuff in just three months.”

I asked Chris if he had any epiphanies while out on the ocean alone for all that time. You know, man versus

nature, connecting with the source of all things and that kind of thing. But Chris is quite serious in his answer.

“When you are inside the water, and around it, you become connected to it. It’s a transcending moment. You become one with the ocean and nature in its purest form.

You can communicate with it. It is a unique space to be in, which few people reach.”

“We are unaware of our own capabilities, especially mentally,” he explains. “We, as humans, are not even scratching the surface of what we are capable of. We are often too scared to push ourselves to our full potential.

You don’t know what’s possible until you try, so dare to try. We are all capable of so much more.”

There’s no routine when you are on a board in the ocean. There is a new set of challenges every day, and Chris admits that you also spend a lot of time on the ones you couldn’t solve the day before. Space is cramped and sleep is scarce.

“I couldn’t sleep straight, only in the foetal position, so I never slept for more than an hour-and-a-half and that’s on a good night. It was usually four to 12 minutes at a time. The waves are so loud, and there are so many terrifying sounds, I was always thinking the craft was falling apart.”

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“I became very comfortable in the ocean from an early age until it became my alternate home.

It’s what gives me peace; my balance… makes me who I am.”

“It all comes down to mental strength; I can tell any human to paddle 16 hours a day, but I can’t train you to have the mental fortitude to get through the non-stop life threatening situations, the fatigue and the strain that I went through every single day. So you keep paddling because you have to, just to survive. You can’t teach this.”

So would you do it again? “No, it’s done!” retorts Chris. “Everything I do is about pushing the boundaries across different sports, humanity, the endurance of the human spirit. I want to do something different.”

Chris is currently based between the US and SA and when he is not in the water, he is touring and promoting the film and his talks. “Raising finances and awareness is a full-time job. We are working on multi-million dollar projects that have a dramatic impact on people’s lives. I’m busy with my motivational talks and my next book called All In. I would love to be in the water every day but unfortunately you have to do stuff that pays the bills.”

“I wish I could turn off a switch and be happy with what I have got and just go surf but unfortunately that’s not how I’m hardwired.”

Last Known Coordinates is available on Apple TV, Google Play and Vimeo on Demand.

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THE NEXT MISSION A solo crossing of the Pacific, 2500 miles from California to Hawaii, Wing-foiling 12 hours a day nonstop for 50 days. The motivation: Raise awareness and money for conservation and ocean health projects. Thanks to a state-of-the-art communications system, Chris will conduct a Captain’s Vlog, revealing first-hand the challenges that come with crossing a vast ocean. He’ll be counting the creatures he sees, gathering valuable ocean data, and reporting on plastic pollution. Anyone can send in questions and he’ll answer them live from the middle of the Pacific. The Impifish has been upgraded to a Wing-foiling craft, with hydrofoils. Funds are being raised for Sea Shepherd, Conservation International and the Chris Bertish Foundation, to plant trees through the Thor Heyerdahl Climate Change Park, which restores vital ecosystems, as well as SeaTrees and the Two Oceans Education Foundation. This project will be #PoweredByNature for nature, with zero fossil fuels used and only organic, biodegradable waste allowed back into the environment. Depending on weather conditions, Chris will leave early next year. Get updates on chrisbertish.com

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