MISSION TO THE EDGE OF SPACE The Manufacture Zenith congratulates Felix Baumgartner on having beaten three records by jumping from the stratosphere during the Red Bull Stratos mission
EL PRIMERO STRATOS the first watch to break the sound barrier in a near space environment www.zenith-watches.com/felixbaumgartner
Shop 106. Garden Route Mall. Knysna Road. George 6530. South Africa. Tel. +27 (0)44 887 0055. Fax. +27 (0)44 887 0057
enjoy... IT’S ALL INCLUDED.
ISTANBUL to BARCELONA 24 April to 4 May 2013 Seven Seas Mariner Cruise Fares from US$4,623 per person ROME to BARCELONA 15 to 22 May 2013 Seven Seas Mariner Cruise Fares from US$3,471 per person VANCOUVER to VANCOUVER 22 to 29 May 2013 Seven Seas Navigator Cruise Fares from US$3,399 per person
Elegant Ships With All Ocean-View Suites, Private Balconies and No More Than 700 Guests • FREE Unlimited Shore Excursions • FREE Luxury Hotel Package • FREE Unlimited Beverages Including Fine Wines and Premium Spirits • FREE Pre-Paid Gratuities • FREE Open bar and lounges plus In-suite bar set-up and mini-bar replenished daily • FREE 24-hour room service and no additional charge for specialty restaurants
General Sales Agent: Janine Pretorius Tel: 012 664 0925 Email: janinep@encorecruises.co.za www.RSSC.com Offers expire March 31, 2013 and their availability is limited. At the time of your purchase, fares may be higher. For current fares and promotional offers, please call your local travel agent. Fares listed are in U.S. dollars, based on double occupancy. All fares listed are per person and bonus savings listed are per suite. All fares and offers are for new bookings only, are capacity controlled and subject to availability, may not be combined with other offers and may be withdrawn at any time without prior notice. 2-for-1 Fares are based on published Full Brochure Fares; fares may not include Personal Charges, Optional Facilities and Services Fees as defined in the Terms and Conditions of the Guest Ticket Contract. FREE 1-Night Pre-Cruise Luxury Hotel Package applies for guests 1 and 2 only. Seven Seas Voyager June 1, 2013 voyage is not eligible for the FREE 1-Night Pre-Cruise Luxury Hotel Package. FREE Unlimited Shore Excursion reservations are accepted on a first-come, first-served basis and number of shore excursions are subject to availability. Restrictions apply and cancellations received 36 hours prior to shore excursion start date may incur penalties. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares or promotional offers at any time. Complete terms and conditions may be found in the Guest Ticket Contract at www.RSSC.com. Hermès® is a registered mark of Hermès International. L’Occitane® is a registered mark of L’Occitane, S.A. Ships’ Registry: Bahamas ©2012 Regent Seven Seas Cruises.
• Up to four gourmet restaurants, including the iconic steakhouse Prime 7, plus haute French cuisine at Signatures, Continental dining at Compass Rose, casual indoor and outdoor buffet dining at La Veranda, our new Tuscan-inspired evening restaurant Sette Mari at La Veranda and the al fresco Pool Grill
A little city A little wild Never compromise on comfort or capability again. The Nissan Pathfinder’s luxurious interior with the versatility of 64 different seating configurations gives you all the flexibility you need. While impressive pulling power harnessed by intelligent 4x4 and on-road technology will take you on just about any adventure you want. Get the family the best of both worlds with the Pathfinder and go anywhere, anytime.
Nissan. Innovation that excites.
TBWA\HUNT\LASCARIS 211265
www.nissan.co.za
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CONTENTS 50 12 14 16
Contributors
Editor’s letter and competition winners Directions Best of the new from across the Garden Route
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Limelight: A miracle in the air Ozone healing
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58
Special report: Honeybush The sweet success
40
68
Experience: Hidden gems New activities on the Garden Route
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75
Gear up: Angling 10 Must-haves for this summer
Environment: Moonlight meander A mystical walk Lifestyle: Simola Taking the long view with Avril Kaschula
Crafty business: Sew together Turning needle and thread into profit
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68
WIN
4 fabulous reader give-aways up for grabs
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88 100 78 82 88
Motoring: Diesel Cutting a dash Heritage: Toll House Dreaming of restoration Food: Sushi @ The Hyatt Cool, clean & healthy
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Tasting Eden: Cook your way to top prizes The fourth quarter’s winning menu
100
Wine: On the Bubbly Route New flavours in Plett
109
Socials Seen out and about
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PHOTOGRAPH MELANIE MARÉ
111
Subscribe and WIN A two-night stay for two, dinner, a round of golf and a couples spa treatment at Simola Hotel, Country Club and Spa in Knysna
112
Last Word Stop the bus
STOCKISTS OF KITCHENWARE, APPLIANCES AND FIREPLACES
044 382 0274 www.metelerkamps.co.za Knysna
COntRibutORs Meet some of the people who made this edition so special: Janine OelOfse
I’m the new copy editor for South, a position that I’m very excited about. I love words, I love to read them, I love to write them, I love to work with them and make a story come alive. What did you learn this year?
Life can change in an instant so try to live in the moment. Name one new thing you did this past year? I ate sushi for the first time – and it was delicious! Name one favourite place or activity on the Garden Route. The view of the ocean as you drive towards
Central Beach in Plettenberg Bay.
Melanie MaRé
I live to photograph and photograph for a living. I am thankful for happy healthy kids, they inspire me! It’s a privilege to live and work in such a beautiful area. What did you learn this year?
That planning can simplify your life. Name one new thing you did this past year? Starting to photograph a collection for funky wall art ideas for homes and business. I think I want to name it ARTSY… Name one favourite place or activity on the Garden Route.
Sea Kayaking at Vleesbaai.
Raquel De CastRO Maia
I am a graphic designer, illustrator and photographer who believes designers can change the world. What did you learn this year?
Possibly the most important lesson of my life! I learnt to see the world through the eyes of my toddler, and only now do I feel that I can really see. Name one new thing you did this past year? My husband and I took my son on a photo doc trip to the Karoo which was a huge success, we all loved the experience and will certainly be taking more trips. Name one favourite place or activity on the Garden Route. I simply adore the surrounding beauty of this
area and spend as much time as I can walking in the mountains or on the beach, this is a passion I share with my husband and baby boy.
EDITOR Liesl Hattingh | editor@youngafrica.co.za 021 880 0869 or 082 777 5746 ASSISTANT EDITOR Itha Kieser | itha@southmagazine.co.za 044 873 2771 or 082 333 7407 ART DIRECTOR Sean Robertson | design@youngafrica.co.za 083 446 0478 COPY EDITOR Janine Oelofse WRITERS Athane Scholtz, Fawa Conradie, Timothy Twidle, Richard Webb, Janine Oelofse, Nikki Ridley, Colleen Blaine, Marliza van den Berg PHOTOGRAPHERS Melanie Maré, Desmond Scholtz, Charlene Harte, Glenn Murray, Colin Stephenson & Raquel De Castro Maia/Create Photography, Gayle Harris ILLUSTRATIONS Fawa Conradie ADVERTISING SALES DIRECTOR Eugene Hugo | eugene@youngafrica.co.za 021 880 0869 or 071 672 3545 SALES ExECUTIvE Lino Vermaak | south@youngafrica.co.za 021 880 0869 FINANCIAL DIRECTOR Juan Hugo | juanhugo@jwhugo.co.za MARkETING AND EvENTS CO-ORDINATOR Shyne Murray | info@youngafrica.co.za | 044 873 2771 OFFICE ASSISTANT Charlotte Ngubane | charlotte@youngafrica.co.za 021 880 0869 ACCOUNTS Eldri Lombard | admin@youngafrica.co.za PRINTING Paarl Media Paarl DISTRIBUTION On the Dot | 011 401 5881 SUBSCRIPTIONS See page 111, visit www.southmagazine.co.za, send an email to info@youngafrica.co.za or call 044 873 2771 Website: www.southmagazine.co.za PUBLISHERS Young Africa Publishing 2009/000077/23 Cape Town: Carpe Diem, Building A (Napoli), c/o Quantum & Proton Roads, Technopark, Stellenbosch, 7600 Tel: 021 880 0869 | Fax: 021 880 0569 George: 24 Market Street, George, 6529 Tel: 044 873 2771 | Fax: 044 873 2784
© SOUTH 2010. All due care will be taken with material submitted but the magazine and the publishers cannot be held responsible for loss or damage. SOUTH assumes no responsibility to return unsolicited editorial, graphic, photographic or other material. All rights in letters and unsolicited material will be treated as unconditionally assigned for publication and copyright purposes and material will be subject to SOUTH’s unrestricted right to edit, crop, adjust and comment. SOUTH is fully protected by copyright and nothing may be reprinted in whole or in part with the written permission from the publisher, Young Africa Publishing. While reasonable precautions have been taken to ensure the accuracy of advice and information given to the reader, the editor, the publisher and the proprietor cannot accept responsibility for any damage or inconvenience which may arise therefrom. The views expressed in this publication are not necessarily those of the publisher.
ED’S L E T T E R
“At this time of year there’s hardly a soul around who doesn’t need a bit of nurturing to both soothe and build up for the challenges of the year ahead..”
Follow South on
Not necessarily the same type of nurturing, mind you, but a bit of tender loving care nonetheless. See the exhausted youngsters who loll around the beaches, admittedly most likely from the relentless pursuit of the best party, but it’s a tiring business nonetheless. And they have their own worries too, within this contracted economy. See the visitors from far and near, those who made it here at this very special time of year. And what a year it was... See the locals, many of them in ‘harvest time’, which is most welcome, tiring and exhilarating. Sometimes it seems this time of year is like the magical intertidal zone we visit in this issue of South – visible for only a fleeting moment. Yet, no matter if this is a time for you to scale up or down, allow yourself to be carried away and watch how you bloom along this here coast. Because here, there is no such thing as the age-old stand-off between nature and nurture. Here, nature nurtures. There, may as well kick out another old belief: wishing you a happy, and lucky, 2013.
LIESL HATTINGH Editor
• Set of six ceramic coffee mugs by Christopher Smart worth R460 – Carolyn Foster Joubert
• A Cango Wildlife Ranch entrance ticket voucher R530 – Marlene Du Rand
• De Oude Meul Country Lodge one night’s accommodation for two, including breakfast voucher, valued R1 000 – Joseph Miller
• A Le Creuset flame whistling kettle from Metelerkamps worth R698 – Jenny Miller
• A R500 Tekkie Town voucher – Chanel Berry
• The Ozone Company, Ozone Jojoba healing gel worth R169 – Mike Warneke and Ingrid Young
• A beansaboutcoffee hamper – Elmien Nel
• A Wilgewandel lunch voucher worth R250 – Luretha Cronje
• A Bella-Mia serving platter, olives and olive oil worth R250 – Chanel Hossack
• Veg-Table meal voucher worth R300 – Renee Engelbrecht
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• A TBI Caving experience worth R700 – Pascal Chevelu • A two-night stay, a Bush Safari and an Elephant Experience for two people at Buffelsdrift Game Lodge was won by Hanco Binnerman.
Turn to pages 67 and 111 for this quarter’s exciting give-aways. Remember you can enter our competitions via Facebook, email and SMS.
PHOTOGRAPH DANIE NEL
WINNERS
Here are the lucky South readers who walked away with the spring prizes:
AmaWaterways brings you exciting new itineraries for 2013, exploring the Seine in France and the Douro in Portugal. Debuting in the spring of 2013, the new AmaPrima will join the brandnew AmaCerto as AmaWaterways’ largest and most imaginative ships on the great waterways of Europe. Inspired by classic luxury yachts, the ships feature a “Twin Balcony” stateroom design; multiple dining venues; heated swimming pool; stunning glass elevator and more.
11 Days Russian Waterways, Moscow to St. Petersburg 06/08/2013 – 17/08/2013 onboard the AmaKatarina Category E - $3878pps
7 Days Blue Danube Discovery, Budapest to Nuremberg 17/07/2013 – 24/07/2013 onboard the AmaPrima Category D - $2998pps
7 Days Paris and Normandy, Paris Return
7 Days Port Wine and Flamenco, Porto to Vega Terron
28/06/2013 – 05/07/2013 onboard the AmaLegro Category D - $3398pps
23/04/2013 – 30/04/2013 onboard the AmaVida Category D - $3098pps
Whether you join us on the great waterways of Europe, Russia or the storied Mekong River in Vietnam and Cambodia, you are sure to capture an experience of a lifetime with an AmaWaterways river cruise holiday. From our exclusive Twin Balconies to multiple dining venues and complimentary Internet and Infotainment System with Hollywood movies, AmaWaterways sets the standards in river cruising each year. Including daily shore excursions with personal headsets, complimentary bottled water and unlimited wine, beer and soft drinks with dinner on board. * Terms and Conditions apply, prices are per person sharing subject to availability, excluding port charges and gratuities.
contact Cruises International on 011 327-0327 or visit www.cruises.co.za
DIRECTIONS THE BEST NEW PRODUCTS, SHOPS, RESTAURANTS, SERVICES AND EVENTS.
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Small town, big presence A survey of eight million travel enthusiasts around the globe has pegged Knysna as the second favourite city in Africa. Cape Town took first place and was also one of the top five cities in the world, which goes to show that quaint and quirky Knysna punches way above its weight in the travel stakes. CondĂŠ Nast Traveller readers rated the well-known Garden Route destination as follows: Ambience:
85.5
Friendliness:
83.9
Lodging:
78.0
Restaurants:
72.1
Culture/Sites:
68.3
Shopping:
49.0
DIRE C T I O N S
BESPOKE – DESIGNS OF THOUGHT Owned by local architect Eddie da Silva, Bespoke is a new boutique store in George that stocks a small, modern range of furniture and decor items that are all designed and manufactured in South Africa. The shop is a result of several years of sourcing and designing more than just buildings for clients, so some of Da Silva’s own creations are on offer along with carefully selected chairs, ottomans, corner couches, dining tables, floating shelves, wall displays light shades, scatters and one of a kind ceramics and art works. Church Corner Building cnr Church & Courtenay Streets in George Eddie da Silva at 082 895 2760
HOT OFF THE PRESS Gondwana – a five-star game reserve on the Southern Cape coast and the only Fynbos nature reserve that is home to free roaming Big Five – won the title of South Africa’s Leading Nature Experience for 2012 in the prestigious World Travel Awards. Stretched out over 1000 hectare, guests can get close to nature on horseback, on foot or on a bike, with new trails being added continually. “We bring the Fynbos into all points of contact with the guest – through the housekeeping, the interior design, the cuisine, and the Junior Ranger Programme,” adds owner Mark Rutherfoord. In addition, Gondwana was awarded for it’s green initiatives by the Preferred Hotel Group in the Conservation Well Being category of it’s GIFTTS (Great
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Initiatives for Today/Tomorrow’s Society) Awards. The Gondwana Goes Green Programme includes the installation of solar power, new communal staff transport, a recycling programme, the establishment of a wormery for compost and organic gardens, and ongoing conservation efforts such as the recent addition of neary 200 Waterbuck and Springbok to the 12 other antelope species on the reserve. The luxurious bush villas provide an alternative to the five-star hotel, and are ideal for families and groups of friends. Villa packages start at R600 per person per night for accommodation only. www.gondwanagamereserve.com 021 424 5430
DIRE C T I O N S
MAKING (AIR)WAVES The Cape’s No. 1 hit music station, 94.5 Kfm, kicks off the season by putting up Christmas lights in the George Botanical Gardens from 6-8 December. The station broadcasts from the Garden Route during road trips, including popular DJ Ryan O’Connor, who has won the 2012 MTN Radio award for best breakfast show host in South Africa. www.kfm.co.za. What’s your most embarrassing moment? I was doing a massive interview with a top CEO who’s company had spent so much money on a competition and I hit a blank and forgot the guy’s name completely when saying thank you at the end – very akward! What’s the best piece of advice you’ve received? Decisions are never easy but once you ‘ve made your mind up stick it out for as long as you can. What’s your secret indulgence? Very expensive watches and fast cars. What’s a typical Sunday morning like for you? At the moment it‘s gonna be to get as much sleep as I can over the next few weekends but I guess that will change in time. I am a family guy so Sundays are all about family time.
ARTWALK AT TIMBERLAKE ArtWalk creates a space where established and emerging local artists can showcase their work and express their creativity. This December, Timberlake is hosting an innovative series of beautiful outdoor sculptures – all made from recycled materials. Melissa Daitz and Bruce Adams created the sculptures using plastic bottles from the Sedgefield recycling depot. A common thread throughout the works is Bruce and Melissa’s innovation of threading wire through plastic bottle tops to create vibrant and colourful coils. ArtWalk forms the basis of an annual three day outdoor art festival that will be launching in January 2013. The festival will be open to all applying artists with a limited number of applicants being selected in 10 categories. It is envisaged that ArtWalk and the festival will lead to a mentorship program and eventually an art scholarship. ArtWalk is at Timberlake, half way between Wilderness and Sedgefield off the N2. www.timberlakeorganic.co.za Tevon at 084 555 4040
BRAND NEW CALEDON SQUARE Enjoy an early morning coffee or lunch while taking in the best views of the Outeniqua Mountains in George’s Caledon Square heritage lifestyle retail development. A virtual boardroom offers by the day or hour rental while the home store’s huge selection of home-wear is guaranteed to make everyday life a little more special. The Square at the Caledon in York Street, George
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Take a leap You’re sure to work up an appetite when kloofing, abseiling, or paddling, so eden Adventures and Kaaimans Kombuis have joined forces to offer you a full package of your choice of outdoor activities followed by a traditional meal cooked al fresco and served under yellowwood trees on the banks of the Kaaimans river. the Wilderness-based adventure company has also opened a satellite base at Kaaimansgat, situated between the n2 and the low level bridge at this scenic spot. www.eden.co.za 083 628 8547
BoTToms up for Strut An exciting shopping experience awaits as you enter STRUT’S flagship store in Plettenberg Bay’s Main Street. Locally designed and manufactured, STRUT produces a range of woman’s clothing aimed at enhancing the way a woman looks and how she feels about herself and her body. STRUT’s garments can be dressed up or down by simply adding a few accessories. The ethos of their designs is to enhance the good curves and hide the not so good ones, creating a slimming effect – real designs for real women! Comfortable, gorgeous fabrics and beautiful designs set STRUT apart as a unique approach to clothing. They have also secured distribution on the Garden Route for the Levi’s® Curve ID Range of Jeans for women. Levi’s® Curve ID is a revolutionary way to shop for jeans, with four distinct fits that address a range of body shapes. The range fits sizes 32 to 44. www.strut.za.com Michela Rae on 083 604 0088 or Juliet Lubbe on 082 652 874
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STOCKISTS OF KITCHENWARE, APPLIANCES AND FIREPLACES
044 382 0274 www.metelerkamps.co.za Knysna www.siemens-home.com/za
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Jam Packed Action
dON’T miSS
1 7 D e c L a g o o n B ay Wreck chaLLenge 8km trail run, 8km trail run/38km mountain bike/2km beach run, 4km beach dash and 1,5km beach dash at Glentana Beach Café. Have you ever participated in an event where you have spectacular views of Mossel Bay while you run, or where you can safely cycle on George farmlands? Run along the beach to the 1902 Glentana Wreck, single tracks and jeep tracks, and cycle on easy gravel roads and jeep tracks. Take on the Duo Challenge or just enter for the trail run – or challenge the kids to a fun beach dash for 4km or 1,5km.
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22 Dec The WiLD goose run anD M o u n Ta i n B i k e 5, 10 or 20km trail run and/or 5km and 30km mountain bike race at Goose Wine Estate in Herald in the George District. Retief Goosen and Goose Wines invite you to join them on the idyllic Goose Wine Estate in the Langkloof for a day filled with family fun. Experience trail runs, mountain biking, a 4x4 driving competition, a fun walk and good food and wine, all while making new friends.
28 & 29 Dec saB rina Love ocean chaLLenge 10km road Run, 15km surfski challenge, 6km ocean swim, Kids of Steel Duathlon, lake swim, trail run, triathlon and 25km mountain bike race. Plett in December with the Festive Season in full swing has a vibe second to none. There is something for everyone at the Sabrina Love, from ultra fit ocean swimmers to those looking for a gentle walk along the beach. Day 1 is at Plett Central Beach and Day 2 at Kurland Estate. www.magneticsouth.net Christine Collins on 044 382 2932 or 083 558 9579
31 Dec grooTBrak graBaDoo 4,8km run/walk, 15, 35 and 70km mountain bike routes. The Great Brak Grabadoo event is becoming ever more popular and organizers are flooded with enquiries from as far as Namibia and Botswana. It is a fun, no pressure and non-timed great day out with your friends. Enter online at www.onlines.co.za or contact Mimi Finestone at 084 583 3144 / Alewijn Dippenaar at 082 457 5675, mimi@gojipr.net or visit the Grabadoo Facebook page for details.
The 11th summer sun Festival @ Diaz Beach hotel & resort: 16-31 December If you are a fan of some of the best acts South Africa has to offer, then there is no better place to get your fix than the Diaz Strand Hotel this holiday season. Tickets available online at www.ticketbreak.co.za from November 15 and at the Diaz Beach Hotel reception. www.diazbeach.co.za Mimi Finestone at 084 583 3144 mimi@goijipr.net
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012 470 3602 • marketing@bridgewealth.co.za
www.bridgewealth.co.za
19%
RETURN ON MINIMUM R1 000 000 CAPITAL
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Watershed Style Quench your thirst for outstanding art and true Karoo style with a visit to Watershed in Church Street, Prince Albert. Watershed, comprised of four interlinked show rooms, exhibits tastefully restored retro furniture and creative décor items alongside works by a number of South African artists. Pick up framed, signed copies of iconic Drum magazine covers as well as black-andwhite art prints of pictures that acclaimed international photographer Jürgen Schadeberg took while he was chief photographer, picture editor and art director of the magazine in the 1950s. Also on offer are works by Cape Town pop artist Alex Hamilton, including stencil cuts of Prince Albert architectural scapes, paper-thin minimalist ceramic bowls by Cape Town’s Anthony Shapiro, and paintings infused with Karoo colours and textures by local artist JP Meyer. www.watershedprincealbert.co.za 082 938 2531
Get some culture at the roSe on york Nothing beats a wholesome meal, a warm atmosphere and the sound of soothing music combined with a literary evening. The Rose Restaurant offers ‘kos en kuier’ evenings with South African literary icons on a monthly basis. In January François Ferreira & Errieda du Toit will continue their RSG discussion program Huiskok Glanskok. Catch up with writers’ evenings as well as wine & wisdom evenings in January. Don’t miss the Sunday lunches in December until January 6. Indulge in a Christmas Eve dinner on December 24, Christmas Lunch on December 25 and Old Year’s Eve on December 31, celebrated with a “Travel the World” dinner. 127 York Street, George www.theroserestaurant.co.za 044-874 6519 or 076 902 3910
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Paardevlei, Heartland’s mixed-use development in Somerset West, offers convenient access to the N2 and is situated 20 only minutes away from Cape Town International Airport. The Helderberg, Hottentots Mountain range and beach form a magnificent backdrop to the De Beers Precinct, which is already 50% sold. Land with rights for office and residential development is available for purchase and the existing heritage buildings offer exquisite tenant accomodation. Recreational offerings include the recently relocated Cheetah Outreach Centre, Flagstone Winery and Triggerfish Micro-Brewery, Somerset Mall located within walking distance of Paardevlei offers access to a one-stop shopping experience.
Somerset West • South Africa
For letting or development opportunities.
ENT OPPPORT
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Work Play Grow Nature Shop
Create Design by G Studio Branding Agency
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Boere Kitchen For diners who want something a little different, Vaaljapie station restaurant entices the palate with traditional afrikaans cuisine where patrons can while away the time on a balmy platform setting. snugly ensconced in an old railway station, it offers a unique experience with a tongue in the cheek informality. the dishes on offer include hearty breakfasts, lunches, dinners, snacks and teatime treats. With vegetarian options and meaty mix and match choices available, patrons can enjoy a finger licking experience. dress code – anything goes, from a tux to a swim suit. enjoy a fabulous christmas lunch but book in advance because space is limited. 10 hoy street in Little Brak river Inge at 044 696 5878 vaalbrak@gmail.com
Visit the ever funky, different and inspiring Jamstreet Farm theatre and Gallery outside oudtshoorn to view the Walter Batisse and christiaan diedericks exhibitions at the mooi Art Gallery. trading hours mon – Sat from 9:00-16:00, and Sundays by appointment. Also don’t miss Jak de Priester on January 27, the rooiheuwel market and Kattebak carnaval on February 2 and Amanda Strydom on February 24, all in the Jamstreet Amfi. Danie at 082 510 0516 danie@jamstreet.co.za
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CALeNDAr GirLS an award-winning movie starring helen Mirren sparked an idea – admittedly over a “boozy lunch” – which led two plett ladies to raise funds for cansacare and the local branch of the National sea rescue institute by convincing ten of their friends to join them in becoming the plett calendar girls. the result is a provocative calendar for 2013, featuring twelve 50-something women posing in sexy undergarments for a good cause. “our first photo shoot was an absolute disaster. Nothing was choreographed or styled and we were all dressed from head to toe in black. We looked horrendous! We realised that we needed to do something fun,” says helen Ward, who was one of the instigators along with sally garmany. some of the ladies were apparently at first shy to take off their clothes and needed a lot of coaxing, a big pep talk and oodles of champagne. “as the day wore on though, we almost had to urge some of them to put a few bits back on,” said charlotte Ford. the cheeky calendar, for sale in about 40 local stores at r100 a piece, can also be ordered via email at plettcalendargirls@gmail.com and make perfect gifts that embrace the spirit of christmas. each shot includes a dash of red to match the red wetsuits worn by the Nsri volunteers. photographer riaan Labuschagne www.riaanphotography.com
photographs istockphoto, chris leggat, supplied
UNiqUe Art
a MIraCLE IN THe AIr For nearly a billion years, ozone molecules in the atmosphere have protected life on earth from the harmful effects of ultraviolet rays. Over the past 60 years man’s activities have contributed to a thinning of this protective layer, but ozone continues to do its healing job. Now, its power is being harnessed. wo r d s AT H A N E S C H O LT Z P h o t o g r a P h M E L A N i E M A r é
a
fter a particularly explosive thunder storm, the air smells of more than just wet soil and grass. The slight chlorine smell that prickles one’s nose is ozone, a highly volatile gas that forms the basis of an extraordinary natural healing gel manufactured on the Garden Route. In a converted garage in his house in Brenton-on-Sea outside Knysna, Charles Bowes-Taylor blows bubbles of ozone into pure cold-pressed olive oil. The process turns the oil into a super-ointment that very effectively destroys micro-organisms. “Imagine any natural product that is anti-bacterial, anti-microbial and anti-fungal, and then put it on steroids. It is highly effective on skin conditions such as cold sores, pimples, athlete’s foot, eczema and psoriasis. It’s magic in a bottle,” he says. Charles was among the first in the country to use ozone commercially and was instrumental in the design of locally manufactured ozone generators. His ingenious liquid gel has changed the lives of people suffering from skin ailments across the world, as the testimonies on his website confirm. Also known as activated oxygen, ozone (O3) naturally occurs in the outer layer of the earth’s atmosphere and in its pure form would indiscriminately react with anything microbiological, consuming it before breaking down to normal oxygen (O2). However, in carefully managed low doses, ozone has many industrial and consumer applications. Charles, who invested in ozone generators from the United
Kingdom and Australia in 1997, started a thriving business in the insurance industry, using ozone to remove the smell of smoke from fire-damaged buildings. About a year later he asked an engineer friend, Christian Ansorge, to design an ozone generator that could better withstand the gas’ corrosive powers and to this day is one of the best in the world. Charles says he developed unrelenting facial eczema at the beginning of the millennium, around the time doctors were experimenting with ozone therapy for medicinal benefit. “I tried everything, but topical creams either didn’t work or damaged my skin. Having seen blood being ozonated for medical applications, I thought it may be possible to oxidise natural oils in a similar way.” Experimenting with ozone generators inside bottles of different types of oils, Charles finally found success with olive oil, which turns into a liquid gel when oxidised under certain conditions. In 2001 Ozone Healing Gel hit the market and has slowly gained popularity in health shops and pharmacies. “Nearly 16 years since my first encounter with ozone, its magic continues to fascinate me. The idea that the vibrancy of electricity and the volatility of gas can be harnessed into a jar for the purposes of healing and soothing still blows my mind.”
www.theozonecompany.co.za www.wassertec.co.za
DISCLAImer: South magazine does not purport to give medical advice. This product is not a registered medication and South cannot be held liable for any claims arising from use of this product. Please consult your doctor if needed.
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l i m elight
A B O U T OZO N E • Because of the high ozone content, Ozone Healing Gel will remain stable and effective for years if kept refrigerated or stored below 15˚C. • Packaged in 25ml glass jars, the recommended selling price for Ozone Healing Gel is R99 (original) and R169 (jojoba). The product is available at local pharmacies and health stores.
MOONLIGHT MEANDER The Garden Route is well-known for its natural beauty but few activities can match a mystical moonlight walk to the tide pools at Gericke’s Point during Spring Tide, when the ocean recedes far enough to reveal an underwater wonderland.
words COLLEEN BLAINE PhotograPhs COLIN stEphENsON & RAquEL DE CAstRO MAIA/CREAtE phOtOgRAphy
e N V IrON me NT
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ENV I R O N M E N T
s we stood at the edge of the rock pool with our headlamps shining through the glassy water, I marvelled as the tentacled flatworm performed a dance. Its leaf-like body rippled as it sank deeper into the pool, resembling the skirts of a flamenco dancer. It was 10.30 at night, the bright illumination of the full moon unaffected by a thin layer of high clouds – and I was wide awake. That magical feeling of seeing something incredible for the first time silenced everyone in my tour group, and as we shared the wonder of this tiny creature, our guide was once again reminded of why she hosts the moonlight hike to Gericke’s Point. The Moonlight Meander is a gentle hike which starts in the parking lot at Swartvlei beach and rambles along all the way to the abundance of tidal pools at Gericke’s Point outside Sedgefield. The hike is only 3,5km in total but takes between three and four hours as one stops frequently to learn about the amazing creatures that inhabit the various zones and tidal pools. It is offered by the same organisation that does the five day Garden Route Trail, a well-known coastal hike that traverses through the Wilderness and Goukamma Nature reserves and is in essence the brainchild of retired
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Judy Dixon
biology teacher Judy Dixon. Judy’s love of marine life was sparked while studying at the University of Cape Town. With her passion for the environment and her position as chairperson of the Wildlife and Environment Society of South Africa (WESSA), she came up with the idea of guiding a moonlight hike along Swartvlei beach as a fundraising initiative. The popularity of the walk grew steadily and shortly after receiving her qualification as an affiliated SATOUR field guide, Judy was able to offer the hike on demand, growing it into a business. Lucky for me, I did not have to wait too long to book my walk. On a crisp spring evening at full moon, my companions and I met Judy in the parking lot at Swartvlei beach for an evening of magic, science, nature and surprises. Thankfully the evening we chose to do the hike started with a dusty pink sunset and unveiled into a windless, mild evening with a sheer layer of high clouds. The rising full moon was swollen with light and as it cast its beams over our shoulders, we listened enthusiastically to Judy’s demonstration and introduction in the parking lot. While standing there, examining her heart urchins and giant pansy shells, I couldn’t help but be transported back in time by memories of biology class. After a brief
introduction, we set off down to the beach to begin our exploration. The air was dense with sea mist which fell softly on our faces and danced in our head lamp beams. We didn’t have to wait long for our first sighting as we came upon a large jellyfish that had washed ashore and was covered in plough shells – something I see every day while walking along Garden Route beaches but so much more interesting with a mobile marine life encyclopaedia at my side. The walk focuses on the four main tidal zones of the beach. We started with the littoral zone, named after the periwinkle. It is the top most zone lying between the high water levels of spring and neap tides. The most barren and exposed of all the zones, this area is only under water for a few hours every day. The prominent species found on these rocks are Afrolittorina knysnaensis – a little black periwinkle which I have seen on countless occasions before and often overlooked. Judy presented us with not just a tiny non-descript shell, but an adrenalin junkie and survivor. Due to the dryness of this zone, these gastropoda are often exposed to high temperatures as the sun bakes onto the rocks in the heat of the day. In order to save themselves from a certain death by steaming, they band together and bungee jump off the surface of the rocks, using a mucus thread.
As the day cools and night emerges, they work their way back onto the rocks to feed. These small creatures have iron-tipped radula teeth which enable them to graze through a hard outer layer protecting the diatoms and micro-algae that are their food source. We were only half an hour into our walk and already I was enthralled. While spending time with the periwinkles, we met the fascinating nocturnal giant pill bug, Tylos capensis. After hopping into the spotlight, I reached down to touch it and it immediately curls up in a little ball, allowing me to gently pick it up and learn about its remarkable circadian rhythm or biological clock. This helps them come out from 40cm deep holes to find food from dusk to dawn. This startling ability to tell the time is believed to be synchronised with the sun’s position above their home beach. Moving onwards along the beach, we browsed the upper and lower balanoid zones. These are named after the acorn barnacles from the genus Balanus that are found on the rocks. I was astonished to discover that a barnacle is not a mollusc but in fact a crustacean. It begins its life as a free swimming larva (plankton) before settling itself on a rock by secreting a protective shell. If you have every tried to remove one of these, you will understand the permanence of
CLOCKWISE FROM TOP LEFT red Seaweed Acrosorium sp; Shore crab Cyclograpsus punctatus; False plum anemone Pseudactinia flagellifera
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this protective shell – it enables the creature to take the battering of the high tide waves. I learnt that barnacles feed by using their ‘legs’. In need of some proof, I leant in as close as I could with my light and was enthralled as two plates opened at the mouth of the shell and miniature legs became visible. The barnacle’s jointed legs are long and slender, and form a throw-net with bristles and interlocking hairs on in order to catch organic particles in the water. As we began shining our headlamps and torches over the layers in the lower balanoid zone, it came to life as crabs scurried over the luminescent and glossy green algae. Excitement ensued when Judy asked the kids in the group to bring her crabs in order for her to demonstrate how to tell the sexes apart. This was followed by a swift lecture on how to treat the little critters and pick them up gently while avoiding being pricked by the spiny chiton (Acanthochiton garnoti) whose thin cactuslike spines might get stuck in a hand. This lesson was repeated throughout our walk and resounded in the adults’ ears as a reminder of how important it is to be gentle with nature and respect everything, big and small. Turning the crabs over in her hands, Judy said the difference between the males and females could be told from the shape of their abdomen or pleon. The males have a smaller, triangular shaped abdomen while the females have a larger,
AnCIEnT DunES Making our way to the rock pools at Gericke’s Point, it was hard not to feel dwarfed by the 200m high dune cliffs looming above us. Sections of this beach are backed by some of the highest dune cliffs in South Africa. Sedgefield is bordered by a series of parallel fossilized sand dunes which run from Kaaiman’s River mouth to Breton-on-Sea. The dunes were formed over two million years ago and are identifiable by their distinct layers and patterns. They were formed during the Pleistone period, a time during which pieces of mollusc shell became mixed with the sand. Over time, the seeping of rain water through the sand dissolved the calcium carbonate of the shell fragments, which bled down through the layers. The result was various hard and soft layers representing different periods of disturbance by weather – like a chronology of Mother Nature’s moods. This specific dune system consists of three fossil ridges which run parallel to the coastline. The central dune reaches 204m at its highest point and massive dune slips, caused by the undercutting of the ocean, have created towering cliffs. This dune system is the reason for the many lakes around the Sedgefield area. The only other area similar to this can be seen between St Lucia and Ponta da Oura.
CLOCKWISE FROM TOP LEFT rootmouthed jellyfish rhizostoma sp; Skeleton of sea urchin Parechinus angulosus; and seaweed in midnight shades
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CLOCKWISE FROM BOTTOM LEFT Colourful seaweed; Judy revealing the secrets of Argonauta argo, the paper nautilus; Stunning end of a fascinating encounter with Nature
rounded area due to their need to brood eggs. After some time and a few history lessons, we reached the final zone on our walk, the Cochlear Zone. This area is the lowest intertidal zone and is usually only fully exposed during spring low tides, hence the need for a full or new moon for Judy’s night walks. The region is essentially the zone of limpets, the dominant one being the Patella cochlear, from which it gets its name. Below this and down into the rock pools is the Infratidal zone – and this is where it begins to get really interesting. Everything seems to come to life as head lamp beams dance all around us and nobody knows where to start. The first pool looks good enough to swim in and I might have considered it, if not for the cool weather and a healthy respect for octopuses. The air was pungent with the odour of shellfish and a distant stench from a beached whale and we began to see creatures we could never have imagined, from colourful nudibranchs, dancing flatworms and walking alikreukels to fascinating starfish, tickling urchins and a well camouflaged octopus. Judy flitted from rock to rock, pointing out everything and more than we had hoped to see. We sat entranced as an octopus swatted a maned blenny and tried to hide unsuccessfully under a small rock. We watched it change colour and camouflage itself as it darted across the pool to find a new ledge under which to hide. Judy
hoped in vain for the final item on our checklist, the tuberculate cuttlefish, but it was not to be and soon we had to start heading home. I hesitated for a few moments at the back of the group, taking deep breaths under the stars so as to capture the rich sea air. Reluctantly, I left this magical place and realised that Judy’s words rang truer here than ever. It is so important to expose this underwater world to people and especially children as we need to conserve the wonderful, fragile diversity of our natural environment, found here. Doing it at night time under the full moon or a carpet of stars is all the more spectacular and left me feeling fortuitous and wanting to return every spring tide.
Garden Route Trails walk@gardenroutetrail.co.za 082 213 5931 www.gardenroutetrail.co.za Judy Dixon jzd@telkomsa.net 044 883 1015 Walks start at 7pm from the Swartvlei Beach parking lot and finishes between 9.30pm and 10.30pm. Bring with a torch with at least 3 hours battery life, shoes that can get wet and warm jacket.
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l i f eStyle
taking the long view
‘Born and bred’ for business, Simola’s avril kaschula believes the benefits of golf estate development on the garden route are far-reaching, boosting tourism and creating jobs and opportunities for local communities. words NIKKI RIDLEY PhotograPhs mELaNIE maRé
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T
he first thing that struck me on meeting Simola’s Avril Kaschula was a sense of serenity – not really what I had expected from a highly successful and, by all accounts, driven property developer, entrepreneur, the CEO of the Kat Leisure Group and the co-owner of Simola Golf and Country Estate. Perhaps it’s the panoramic view of the Knysna lagoon from his office in the Simola Hotel, or maybe it’s simply living in Knysna. I soon get my answer. Avril Kaschula moved from the Eastern Cape to Knysna with his family in 2003 after the Kat Leisure Group and WF Osner Investments (Pty) Ltd purchased the prime and undeveloped piece of land above the town that has now become an iconic part of the profile of the Garden Route. The property was in liquidation and came with plans for a golf course. It was a land “catch” and today, the luxury Simola estate and golf course designed by Jack Nicklaus sit above Knysna Heights and overlook the lagoon and the Knysna Heads on one side and Phantom Pass on the other. The views are breathtaking, and the elevation seems fitting for the high-end luxury and property ownership Simola offers.
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So here he sits – the “King of the Castle” in his spectacularly appointed office, a golf green below him teeming with golfers and the afternoon promise of a shimmering sunset over the magnificent view. “Simola is my favourite place in Knysna,’’ he says, “but then there is also the lagoon. We have a unique perspective from here, and the best thing is that I can do all my business from here.” He looks dreamily out of the window, and when he goes on to tell me about the car accident he had in October 2011, the sense of serenity is explained. I don’t need to ask to know that surviving a serious accident which very nearly claimed his life – a collision with a tree in a racing Audi V8 on the Old Cape Road that winds up to Simola – would make that view even more beautiful and appreciated. “I was in a coma for over a month. They didn’t think I would come back, but I did, and I’m absolutely fine. I was back in the office two weeks after I woke up. I came and sat in the office after the first week, and then I thought I should do something while I was sitting here. So that’s how it happened; it was back to work, just like that.”
There you have it – the second reason for the sense of serenity. At the age of 50, the much younger looking CEO is in that enviable place we all strive for – he loves his job. Although his family home on the estate was featured on Top Billing earlier this year, it’s business he wants to talk about. Since his business in Knysna is golf estate property development, we start there. He states that he has no doubts about the benefits of golf estate development for the Garden Route – an issue that has at best long been a topic of heated coffee shop conversation among “old locals” and at worst kept Garden Route environmentalists burning the midnight oil. As for the high-end profit-making, he explains it in simple “one good thing leads to another” terms. “It all starts and ends with job creation,” he says. “The fundamentals of the Southern Cape are the best in the country. We have the best golf courses, hotels, beaches, the lagoon in Knysna … in fact, there is little Knysna doesn’t have. The ‘product’ we have here is fantastic, but from a business angle, it comes down to
profits. As you become prosperous, you create more employment and opportunities for people in the community. “We have the best golf tourism in the world, but people don’t come to play at only one golf course. They come to enjoy golf tours, thanks to the many great golf courses we have here. The vision of Simola has always been to be a part of that – the golf tourism that brings people here and supports the creation of jobs.” He waves his arm behind him, indicating the Simola Hotel. “This hotel alone has created career opportunities for many individuals, opportunities that would otherwise not be available.” He also mentions the events that Simola hosts, such as the Knysna Speed Festival, and golf and charity events. Perhaps it’s charisma, but Avril makes it all seem so simple and obvious. So what about the claims of environmentalists, and the concerns that development is destroying the character of the area? He seems somewhat amused at the question, and again points to the view of the lagoon. “I am absolutely pro-development, but not of factories, or large-scale industry or
ABOVE The Kaschula residence: Simola’s poster child
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‘You need to eat, sleep and drink whatever project You are working on from inception to completion.’
food
manufacturing. Not here. The future of this area is the development of real estate with the proper environmental processes in place. We have a full-time environmental officer and rehabilitation projects are ongoing, even in areas that we haven’t disturbed. We have rehabilitated an Outeniqua ‘sensitive coastal area’ of 420 hectares, focusing on erosion and alien eradication. We have a pristine property, and we need to keep it that way. We also use green technologies and colours that blend into the environment.” He seems confident that the tide of popular opinion has turned. “When we arrived in Knysna 10 years ago, people were very anti-development, but most have woken up. They have realised that without development, people go hungry.” That topic covered, we delve a little into what makes Avril such a successful businessman, and a seemingly unstressed one, despite the responsibility that comes with his position as CEO of the Kat Leisure Group – a group that boasts a number of large estate developments around South Africa. His enthusiasm for what he does is not just the product of conviction. He says he was
first conceptualised in 2008, Idonia Chandler of robin’s Nest (above) updated the décor in 2012
“born and bred” for it. He became involved in business “at a very young age,” joining the Osner Group, the 80-year-old construction and property development company that co-developed Simola with the Kat Leisure Group. “I come from an entrepreneurial family, active in a broad spectrum of business. I also enjoy what I do. You need to be passionate about what you do, and you need to be ‘singleminded at the time’. You need to eat, sleep and drink whatever project you are working on from inception to completion.” So where does that leave family? “My family is used to my long hours,” he says, explaining that the key to success is working on one thing at a time, and ensuring you have good people to hand over to afterwards. This resonates with his earlier mention of creating opportunities. Are these people sourced locally? “I try to promote from within as much as I can, but it’s not always possible. Sometimes skills and talent need to be brought in. When we started Simola, we didn’t really know much about golfing or the various aspects of golf tourism, so we brought in that expertise. If you don’t, it’s easy to come unstuck. Understanding an industry and business within that industry
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l i f estyle
is part of the larger picture. You also need to be bigger and better than that ‘other estate’.” I feel like I’ve just had a short course in something more than just business. He’s made it easy to see that the beneficiaries of developers like the Kat Leisure Group, which is striving to offer a luxury product and be the best while inspiring the competition to do the same, are the tourism industry, Knysna, the Garden Route, and the Southern Cape and its people. So, living and working on a golf estate and mingling with pro golfers must surely have upped his own game? “I play golf in my downtime, but I’m a pretty mediocre golfer,” he laughs. “I’m a 10 handicap. No holes-in-one … yet. Other things I enjoy are fishing and boating with my family.” He was also an active participant in the Knysna Speed Festival until his accident last year. His group is now in the second phase of development of residential erven at Simola, and nowhere is there evidence of economic hardship. His view of the effect of the worldwide economic downturn seems appropriate to wrap up his profile – it says a lot about the positive and calm outlook that no doubt has contributed to his personal success and that of the Kat Leisure Group. In his characteristic, simple
style, he smiles and states that “when times are tough, you have more family time”. I drive out of Simola with a new appreciation of Avril Kaschula, Simola and its luxury developments with their dramatic views, surrounded by forest, mountains and river.
l i t t l e b l ac k book
All About the Views… and Views all about! Avril’s own residence – designed to be a home, not just a house – can be described as the poster child for what the estate is all about and what attracted the Kaschula family to Simola in the first place – the incredible views. The house was designed to make the most of the panoramic spectacle, with glass walls and sliding doors affording 360 degree views over the golf estate. The interiors were designed to blend in with the natural and extensive surroundings – even to the blue of the Knysna Lagoon. The effect created is a free flow from exterior to interior, outside and inside blending through a contrastingly angular and very modern architectural design. Sharp corners contain sumptuous and warm interiors, full of textures and warm hues. Walls (or more accurately floor to ceiling windows) are hung with traditional curtaining, and contemporary
Langdon AECON
architect Jerome Starkey, Starkey Olivier Architects Quantity Surveyor Dean Chandler, Davis engineer Kantey and Templer interiors Idonia Chandler, Robin’s Nest Interiors Joinery De Steyl, Leisure Kitchens carpets Carpet Discount House, The Tile Shop tiles Stiles lights Finishing Touch art Catherine Wood, Catherine Christie, Irma Crause Furniture De Steyl, Arbeidsgenot, Vanilla House, Okha, Wunders, Woodwise
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LEFT Avril and Joanne Kaschula at home
pieces share a space with classic designs and rich carpeting. Browns mingle with splashes of blue, sharp and minimal with plush and textured. If one could personify the interiors and the atmosphere created by them, imagine standing at the top of a mountain with views that go on forever in the sharp light of a crisp morning, wrapped in a sheepskin jacket with a thermos full of hot chocolate. The house is open, cool, warm, dramatic, calm, contemporary and homely – all at the same time. It’s a job well done for local designer Idonia Chandler from Robin’s Nest, who says her ‘brief’ was exactly that – brief and to the point. “Avril wanted a modern, sophisticated house suitable for entertaining and which made the most of the location, but he didn’t want hotel interiors. He was adamant he wanted a home. Other aspects of the brief were sourcing as much as possible from local suppliers and that the house must blend in with the natural surroundings. Besides that, I was given free reign and a great deal of trust. “My primary inspiration was the spectacular views. I didn’t want the furniture to overpower the views and surroundings; I rather wanted them to become part of the house. The lounge is dressed in earth tones and blues to blend with the surroundings, but different textures were used for interest, comfort and a sense of drama. “The biggest challenge was the angles in the architecture of the lounge area. When it comes to creating a functional and inviting room, you can’t ignore the floor and in this case a Persian rug pulls the room together. The curtains helped with the other big challenge – how to create warmth and protect the furniture with the 360 degree use of glass. “Almost all the furniture was custom made by furniture makers on the Garden Route, and the smalls and ornaments were mainly sourced in Knysna and Plettenberg Bay.” Idiona designed the centre piece entrance hall table, made by Eugene Booysen from Arbeidsgenot in George, and most of the joinery work and custom made dining table, coffee tables and pedestals were made by De Steyl. Other furniture and smalls were sourced from Vanilla House, Okha, and Wunders ECT. Lighting was supplied by Finishing Touch in Knysna. All in, the Kaschula house is an admirable example of world class local style.
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Sewing, a skill passed from mother to daughter for decades, has become a dying art in today’s throw-away culture, but a handful of Garden Route women are very successfully expressing their creativity in fabric and thread.
WORDS JANINE OELOFSE PHOTOGRAPHS COLIN STEPHENSON & RAQUEL DE CASTRO MAIA/ CREATE PHOTOGRAPHY
Louise Leggatt, Lindsay Bennett and Alida Wilkin still run their individual businesses but have also joined forces to launch the demitasse range of clothes, shoes and handbags.
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B U SINESS
b u Sine SS
D e m i ta s s e At this year’s Kamersvol Geskenke expo at Lourensford in Somerset West, the demitasse stand was the place to be. Three friends, Alida Wilkin, Lindsay Bennett and Louise Leggatt – each entrepreneurs with their own label and successful in their own right – banded together to collaborate under the label “demitasse”, showcasing their shoes, clothing and handbags. Alida owns Shweshwe handmade, a clothing company, while Lindsay owns Bennett & Co shoe company and Louise owns Gypsey Lou handbags. The trio came upon the name “demitasse” after seeing the word during a business trip. It’s French for small coffee cups and means “half a cup”. “Besides just liking the sound of the word, we liked the positive ‘glass half full’ idea attached to it as well as the significance of halfway marks in life in general. “We each started our own businesses in the George and Wilderness area between five and eight years ago, and we ran them individually but when we met each other, we worked so well together. We coincidentally chose something that worked together, but it was more about the end product than the actual sewing,” says Alida. How it started “We all felt we had natural creativity and the ability to run our own business, so we brought together those elements to find an outlet for our creative drive. We all started off small and sold our products on local markets in the area.” Since those early days, the businesses have grown considerably, with each either owning
their own small factory or outsourcing their work to a local factory. “We are still all very hands on. We still all design products, source fabrics and play a role in the manufacturing side. We also market our own products and are involved in the retail and wholesale end. “We pretty much do everything. The demitasse range is not designed to be a perfect match, but complimentary,” they say. How the business progressed The trio is opening a shop in the Church Corner Building in Courtenay Street in George this month (December) that will double as both creative and retail space. “We decided after the end of November last year that although we loved running our own businesses, it could be lonely. Now we have created an environment where we are with our friends and we can bounce ideas around,” says Lindsay. The women say they value each other’s support and understand the demands of running their own show while still juggling the responsibilities of a family. “In between coming up with new ranges, we still need to pack school lunch boxes and change the odd nappy!” Where creative inspiration comes from
Louise says they often draw inspiration from something they’ve seen, be it in colour, texture or just a feeling. “We’ve always said that we’d only make things that we would want to buy for ourselves, so we try to create products that have a broad appeal while still using great quality fabrics, colours and textures.”
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bu Si n eSS
The women collaborate on themes, from suede handbags to vintage floral shoes and stunning outfits. “It’s not a matchy-matchy thing, but we work around a complimentary look.” How the business was set up The women say because they started off small and individual, by the time they got together for their collaboration, they were all running medium scale workshops. “We grew year on year and learned as we went along, catering to a steady evolution of where the businesses were headed. By the time we got together, our teething problems were out of the way. We knew our way around design, patterning, manufacturing and marketing,” says Alida. She said none studied in the fashion industry, but they just loved what they were doing. Where to next Opening the new shop this month will be demitasse’s main focus, but the women say they soon want to create a web presence, selling online and via Facebook. “We’re not trying to think too far ahead. We are just taking it one step at a time, which is important in this business. If you think 10 steps ahead, you get overwhelmed. We just tackle one issue at a time and once we’ve come to grips with it, we move on.” Biggest Challenge Cash flow and bank balances were the biggest challenges. Keeping the businesses afloat and the creative and marketing momentum going was vital. “It’s never a case that the business ticks
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along on its own. Every day we have to meet new challenges.” Greatest Achievement All three women now take part in high end expo shows, and all have featured in a variety of magazines and television programmes. But that aside, Alida says: “Our biggest compliment comes from women loving our product. You can see they get the same thrill out of it that we would get from buying something that grabs our attention.” Advice to others Do not go into business with pre-conceived expectations. Take it one day at a time, move forward at a slow but steady rate and be content that life will unfold as it must.
P e G &T H r e A d Knysna entrepreneurs Nicola Reardon and Svelka Sharp have found a way to turn their passion for needle and thread into a business that offers customers a relaxing way to while away a Saturday afternoon while at the same time making a functional and beautiful keepsake. How it started Following 10 years in the corporate world, Nicola felt the need for a change and decided to start her own business. Nicola says she always loved fabrics, thread and being creative. The concept of teaching children to sew simple projects and encouraging people to be creative was hugely appealing to her.
Maria Oosthuizen’s exclusive art gallery features the finest selection of Maria’s original fine art paintings, limited-edition fine art prints and Maria’s latest venture, her own designer clothing line, jewellery, shoes, bags and accessories.
‘I believe my highest calling in life is my relationship with God, my husband, my children and with all people. My friends and family provide a balance in my life and keep me humble. They are all extraordinary people. I am inspired by God for he is the creator of all beautiful things, and for me, art is a holy endeavour, an act of worship. There is no creation without revelation. For me it was the revelation of light. In life we are often led by our emotions and negative circumstances. This brings us to a dark, hopeless place. Mostly our expressions are channelled from within our inner beings and we can only give what we have received. Light expels darkness, negativity, sorrow and pain, and brings about peace, comfort and hope. Therefore I would rather focus on all things kind, good and worthy of praise.’ – Maria Magdalena Oosthuizen
Phone (044) 690 5734
email info@mariaart.co.za
www.mariaart.co.za
aBoVE Svelka Sharp and Nicola reardon’s Peg&Thread makes hand sewing accessible and fun. aBoVE rIght Shweshwe lovebirds kit. BELoW miss mollie Kit.
“The chance came up for me to work with my close friend, Svelka, on the quality and design of the products,” Nicola says. Svelka, who had 14 years experience in advertising and design, created a corporate identity for the new company and in November 2010, Peg & Thread was born. how the business progressed They have expanded their product range from 12 to 21 sewing and knitting kits. Each kit contains all the necessary equipment to complete the craft and includes a tape measure, fabrics, yarns, pins and needles, scissors, glue, stuffing, sequins, ribbon, and patterns as well as step by step instructions. A mini glossary of sewing, knitting and embroidery stitches is included in each kit to demonstrate how to create and decorate with stitching.
from which to keep up with demand. They also want to explore new opportunities and markets in Africa and other countries. Biggest Challenge Marketing and advertising the business effectively, and ensuring sufficient finances to take the next step in their business, were big challenges. greatest achievement “When our customers place repeat orders, we love this! Tapping into the corporate gifting market this year has been fantastic,” says Nicola. advice to others The first step is to create a company identity. “Your logo will form part of every bit of marketing you do. Spend time on it.” Next, find magazines or publications that will suit your product and advertise. The women also found having an online presence hugely rewarding.
They get their inspiration from reading books or craft magazines, or just sewing quietly. They also attend Embroidery Guild meetings. “It’s important to take yourself off every now and again to feed your creative soul. Go for a lovely walk and be inspired by nature, attend designer shows, visit an art gallery or just watch the world go by!” how the business was set up Svelka and Nicola enrolled at the Small Enterprise Development Agency, which helped them learn about exporting. They also attend expos to showcase their products. Where to next Nicola and Svelka want to step up marketing and selling in order to establish a profitable and sustainable platform
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Demitasse alida: 072 542 6649 or info@shweshwe.co.za Louise: 072 427 4573 or info@gypseylou.co.za Lindsay: 082 525 2912 or bennettandco@mweb.co.za peg & thread www.pegandthread.co.za Working studio address: 5 Noble street, Knysna Industria (Behind Whitewashed and opposite fechters). Nicola: 083 265 7730 svelka: 082 889 3522
photographs courtesy of Peg&thread
Where creative inspiration comes from
S P E C I A L REPORT
An indigenous, hardy plant of the Western and Eastern Cape floral kingdom, honeybush is taking the world by storm for its health benefits and sweet taste when brewed as a tea. Billed a cancer fighter, this caffeine-free, natural product packs in punch in a world that is becoming increasingly health-conscious. WORDS ATHANE SCHOLTZ PHOTOGRAPHS COLIN STEPHENSON/CREATE PHOTOGRAPHY
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CROUSE ART
Crouse Art facilitates a new experience in the acquisition of fine works of art. We have galleries in George, Durban and Johannesburg but should you wish to view selected pieces in the comfort of your home or at your office, we can arrange for you to be visited privately by an experienced art dealer throughout South Africa. We deal exclusively in original, South African art and have works by a variety of well-known artists. We deal solely in exclusive works, and undertake at any time to exchange any painting originally bought from us. Visit our regularly updated website, www.artdealers.co.za, to view a selection of the work we have on offer. Crouse Art also deals in the buying and selling of investment pieces, including Old Masters.
CONTACT DETAILS
Chris or Suzette 082 920 2232 or 082 801 5167 Crouse Art GalleryShop 83 (next to Mugg & Bean) Garden Route Mall 044 887 0361 suzette.crouse@telkomsa.net
www.artdealers.co.za Find us on Facebook
S P E C I A L REPORT
n early spring, the mountainous regions of the Western and Eastern Cape are a riot of fynbos colour. Among the thousands of species that have made the Cape Floral Kingdom the most diverse in the world, a legume with bright yellow, honey-scented flowers is sparking international interest because of its health benefits when brewed into a tea. Researchers are still exploring the links between honeybush and good health, but there is evidence that regular use can prevent and even slow down the progression of cancer. Honeybush also contains phytoestrogens that imitate the effects of human oestrogen – alleviating the symptoms of menopause and potentially protecting post-menopausal women against cardiovascular disease and osteoporosis. Honeybush may not yet be as famous as its fynbos cousin rooibos, but there are many who believe that the golden tea’s attributes are more significant. Naturally sweeter than rooibos, honeybush is also rich in antioxidants and caffeine free. “The rooibos industry is more than 100 years old, while honeybush has not even been going for 20 years. Honeybush also has the added advantage that it can learn from the mistakes made with other indigenous crops, ensuring that issues such as economic and environmental sustainability are better addressed,” says Marlise Joubert, honeybush researcher at the Agricultural Research Council (ARC) and technical consultant of the South African Honeybush Tea Association (SAHTA). “Honeybush ticks off all the boxes that make it desirable for both the producer and the consumer: it is healthy, has enormous economic growth potential, is easy and economical to farm, offers significant job
creation and sustainability opportunities, and has research funding on its side. “Honeybush has a kind of ‘heritage status’ that has enabled funding in relation to cultivation, processing, quality, taste, aroma and potential health benefits - all bank-rolled by the Department of Science and Technology’s Indigenous Knowledge Systems Programme.” Unique to a relatively small coastal area from Piketberg to Port Elizabeth, the 23 known species of honeybush all belong to the genus Cyclopia and are very specific to the areas in which they grow. They can therefore only be successfully cultivated where they occur naturally. In fact, until relatively recently, South Africa’s honeybush crop was almost exclusively harvested from the wild, placing its existence under threat. Some species have subsequently been protected by legislation and can now only be harvested in the wild by permit holders. Focus has also shifted towards cultivation and SAHTA recently launched a honeybush farming guide to encourage and assist the commercial farming of the woody shrub.
ABOVE Previously only harvested in the wild, the focus is now shifting to the cultivation of honeybush.
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FA R M I N G W I T H H O N E Y B U S H • You need at least five hectares and room for expansion to be commercially viable. • Test soil for chemical suitability. If honeybush grows naturally in the region, and the soil is sandy and fairly acid (pH between 4.0 and 5.0), you are halfway there. • Soil preparation should take place at least a month before planting. • Buy your plant material from a reputable nursery. A list of these is available on the SAHTA website. About 10 000 plants cover a hectare and cost about R3 per plant. • Keep plants wet during the first year of planting. Mulch. • Harvesting is generally possible in the third year after planting and most species can be harvested every year thereafter. • Harvested honeybush, collected in bundles, can be delivered to producers who pay per kilogram (currently at about R6-R8 per kilogram). • There are currently about 15 commercial honeybush farmers. Three emerging farming projects are underway and another three are in the beginning phases. A seventh project is entirely BEE (black economic empowerment) qualified. • Order your Farming with Honeybush General Guidelines booklet by emailing joubertm@arc.agric.za or download it from the SAHTA website.
One such a new farmer is Freek Eksteen, who has just planted his second crop on his farm in Elandskaal outside Sedgefield near Knysna. Freek and his wife Adana will harvest and sell their first crop by mid 2014. The couple heard about the opportunity to farm honeybush from a friend, orthopedic surgeon-turned-farmer Dr Werner Rösch, who also recently started farming the shrub. “There’s this one spot on our farm where absolutely no crop would grow. Our son suggested that we plant proteas since he believed nothing except fynbos would grow in the sandy soil. He turned out to be right, although our choice of fynbos turned out to be honeybush. “Honeybush appealed to us specifically because of its newness in the market and the potential for growth and export. While there are guidelines for cultivation, the industry is still so new and every growth area seems different – much of our operation is about experimentation. This past spring was our first flowering season and quite something to behold. While not as prolific as we expect them to be in future, the mass of yellow flowers on the slopes were beautiful and wonderfully fragrant.” Farmers have been experimenting with honeybush cultivation since the mid 1990s. Among them was Mossel Bay farmer Pierre Taljaard, the founder of South Africa’s leading producer of Cape Honeybush Tea. The late Pierre Taljaard’s daughter Sammy
BELOW Cape Honeybush Tea is the largest operation in the country and the only one to involved the the whole process, from seed to packaged product.
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aBoVE the production potential of honeybush is estimated to be more than tenfold its current output of 200 tons a year, of which 86% is exported.
and son-in-law Marius van Dyk took over the reigns 10 years ago. Theirs is probably the largest operation in the country and one of the only operations involved in the entire process from seed to final packaged product. The Cape Honeybush Tea nursery is the main supplier of plant material in the Southern Cape, selling hundreds of thousands of seedlings to several local farmers, and eventually buying back the harvested product for processing. The Van Dyks also export tea to Europe and Japan. “Pierre was a true pioneer and passionate about the potential of honeybush, but marketing it then was much more difficult. When he started this business, honeybush was relatively unknown and cultivating it was a brand new concept. Since then, it has grown in name and
F r o m p l a n t to pac k ag i n g
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Harvested plant material is shredded and fermented in stainless steel drums for 24 hours at 85˚C.
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Particles are dried, sieved and graded into three categories: coarse, fine and super-fine.
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Increasingly popular honeybush ‘green’ tea skips the fermentation process.
popularity, and our four packaged teas can now be bought at any Spar in the county. “Honeybush has already come such a far way and the good news is that it can only get better as more people learn of its many attributes,” says Marius. According to SAHTA, the production potential of honeybush is more than tenfold its current output of 200 tons a year. While 86% is currently being exported to Europe, the UK and US – and developing markets include the Far and Middle East and Australia – the local market is also increasing significantly. “Modern society is much more health conscious and constantly in search of alternatives for caffeinated and sweetened drinks. Greater focus is also being placed on
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Exporting producers pack loose tea in bulk, which overseas clients package themselves.
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Producers such as Cape Honeybush Tea also provide loose tea and honeybush tea bags to the local market.
HoneybusH ticks off all tHe boxes tHat make it desirable for botH tHe producer and tHe consumer alternative and natural remedies to compliment or replace pharmaceuticals. “The major anti-oxidant in honeybush is mangiferin, a compound that is also found in mango but is otherwise not common in our diet. Because of its novelty value and the relatively high quantities in honeybush, mangiferin-enriched extracts have huge potential as an ingredient in future designer foods, nutraceuticals and cosmetics. “The more we discover about honeybush, the more health benefits it unveils. It is also delicious as a hot or cold drink, and does not require milk or sugar to better the taste. These are all reasons why the market continues to grow,” says Marlise. Honeybush is the ideal cultivated crop. Except for the first year when regular watering is required to ensure proper root establishment, honeybush is very low maintenance and can
be pretty much left to its own devices until it is harvested. Drought resistant and content to grow in sandy, nutrient-poor soils, it requires no nitrogen fertilizer. Plants have an average life span of five years but some cultivated species have survived and yielded excellent quality harvest for more than a decade. It is these factors that not only makes honeybush an easy additional crop for existing farmers, but it also provides brilliant opportunities for emerging farmers and community upliftment projects. Marlise has already assisted in the establishment of several such operations and says the ARC and SAHTA are keen to help farmers and communities in the Western and Eastern Cape become part of the honeybush success story. “SAHTA coordinates activities in the industry and assists with the regulation, control and promotion of the cultivation, sale and export of honeybush tea. Any South African citizen or company with a commercial interest in the South African Honeybush value chain is welcome to join SAHTA or contact us for assistance.”
www.sahta.co.za www.capehoneybushtea.co.za
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SOLAR MAKES SENSE, FIX YOUR FUTURE ELECTRICITY COSTS NOW.
GRID-TIED TECHNOLOGY OFF-GRID LIVING SOLAR MODULES SOLAR WATER PUMPING GRUNDFOS WATER PUMPS INVERTERS BACKUP POWER REGULATORS BATTERIES BATTERY CHARGERS LONG BACKUP UPS SYSTEMS WIND TURBINES MICRO HYDRO OMNISOLAR has decades of experience in design, integration and installation of grid-feed and off-grid systems. We have designed, sold and installed thousands of successful water pumping systems. OMNISOLAR specialises in alternative electricity supply for residential and commercial properties from farms, holiday cottages and eco-resorts to communication systems. We focus on the supply of turnkey alternative electricity systems where a stable and reliable electrical supply is critical. Instead of just selling components we sell solutions.
34 Albert Street PO Box 4818 George East 6539 TEL: 044 884 1514 FAX: 086 670 9999 E-MAIL: info@omnisolar.co.za
www.omnisolar.co.za
co m p e titions
win with
to keep abreast of Garden route news and receive south competition reminders, join us on Facebook and follow us on twitter. Find out about events on www.southmagazine.co.za sms entries close on February 1, 2013.
this quarter, we have four wonderful prizes to give away, so make sure we hear from you.
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if you are looking for quality paragliding in south Africa including courses and breath-taking tandem flights, dolphin paragliding south africa is the place for you. Join them for limitless adventure in the skies of the Garden route and experience the majestic views from their sites in Wilderness, sedgefield, Knysna, plettenberg Bay, mosselbay and George. they are giving away two tandem jumps and a video of the flight valued at r1 500. www.dolphinparagliding.co.za. contact 072 199 0622. to enter, sms southdolphin to 33102. sms costs r1.50.
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fancourt spa is the place to rejuvenate and energise your body and mind. the spa offers complete relaxation in the most tranquil setting. unwind with a hot stone massage or
enjoy a swim in the heated roman Bath. they are giving away two spa splendour packages worth r1 330 each, which inludes a welcome drink, a pure Being massage, foot and hand ritual, spa cuisine lunch, Healing earth facial followed by a herbal tea. www.fancourt.co.za, 044 804 0000. to enter, sms southspa to 33102. sms costs r1.50.
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nlr wines is wholesaler to quality restaurants, bistros, hotels and retailers in the Garden route, Klein Karoo and eastern cape. they encompass a diverse collection from several wine regions specifically chosen to complement rather than compete with each other. they incorporate fine reds, whites, dessert wines and even spirits, the assortment provides affordable as well as exclusive vintages. they are giving away
wines worth of r1 000. www.nlrwines. co.za, contact Dawn at 044 875 0412 or nell-marie at 082 789 4386. to enter, sms southwine to 33102. sms costs r1.50.
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oue werf country house is a peaceful four star homestead nestled in the charming schoemanshoek valley near oudtshoorn that is situated in a radius of 15km from all tourist attractions. this owner-managed guesthouse has eight private luxury rooms furnished with antiques. oue Werf offers the ideal setting for exploring the Klein Karoo. they are giving away a r1 000 accommodation voucher for two people which include breakfast. contact them at on 044 272 8712 or visit www.ouewerf.co.za. to enter, sms southcountry to 33102. sms costs r1.50.
turn to page 111 for more information on our special subscriber’s prize: A two-night stay for two people, breakfast and dinner, a round golf and a couples spa treatment at Simola Hotel, Country Club and Spa in Knysna worth R10 000.
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e x p e rience
HIDDEN GEMS OF THE GARDEN ROUTE Known for its sunny beaches and nature trails, the area also offers a few choice new activities. words timothy twidle PhotograPhs desmond scholtz
Wa l k W i t h b i g c at s B ot l i e R s Ko P P R i VAt e G A m e ReseRVe, little BRAK RiVeR For an adventure of a different kind, Botlierskop Private Game Reserve near little Brak River offers guided walks through fynbos veld in the company of lions. the cat walk allows one to experience up close and appreciate the finer details of the king of the beasts, from their subtle hues to their honey-coloured eyes. the lions are fed chunks of raw meat during the walk and display astounding agility in securing their treats. the walk, a truly remarkable experience, should be undertaken in either sturdy sport shoes or hiking boots, and the rules and regulations of the game reserve should be adhered to at all times. 071 280 1351 www.zorgfontein.com or www.botlierskop.co.za
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expe r i e n c e
A t r e At f o r t e A HOEKWIL The stoep of this newly revamped country store in the hamlet just east of George, forms the social hub of the tranquil agricultural area, offering a relaxed meeting place for a good strong cup of coffee and slice of delectable home-baked cake while enjoying a spectacular view of the Outeniqua Mountains. “We are the heart of Hoekwil, the gathering place of the community,� says Vanessa de Sousa, who owns the shop with her husband John. The Village Shop serves breakfast, light lunch and snacks. There is an array of fresh fruit and vegetables, groceries, arts and crafts, accessories, books and CDs. Seasonal foodstuffs such as macadamia nuts, avocados, asparagus, broccoli and spring onions are much in demand and are snapped up as fast as they come in. 044 850 1037 or 083 232 0818 villageshop@etimemail.co.za
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photograph Gerard Soury/oxford Scientific/Getty imaGeS/Gallo imaGeS
e x p e rience
DIVE WITH SEALS P l e t t e n B e r G B ay Join the 4000-strong cape fur seal colony for a swim at the robberg Peninsula. Prior to departing by boat from central beach, participants are kitted out in full snorkel gear, flippers and a wet suit. one then spends half an hour, in the company of a fully qualified dive master, cavorting with these playful, inquisitive creatures. the natural behaviour of the seals is not disturbed and feeding and touching the animals is prohibited. diving with seals is suitable for persons six years or older and all dives are carried out subject to suitable weather conditions. Go swimming with the seals and get wet in Plett – it won’t be the sealiest thing you’ve ever done. 082 829 0809 www.offshoreadventures.co.za
expe r i e n c e
Ta s T e T o p c h e e s e N at u r e ’ s Way, t h e C r ag s at Nature’s Way Farm stall & Country Deli next to the r102, en route to Nature’s Valley, one can watch a herd of Jersey cows being milked and enjoy tasting some of the cheese produced on the adjoining Loredo Farm. the farm stall sells a miscellany of local produce including jams, preserves, sauces, pickles, cheeses, free range eggs and freshly baked bread. eight different cheeses may be tasted at the stall, with cheddar, emmental, gorgonzola and gouda being the most popular. Judy Wilson can also arrange a two-day cheesemaking course for groups. the practically orientated course includes instructions on how to make feta, sweet-milk cheese and yoghurt. Participants are given access to recipes and can buy the necessary cultures and equipment to make cheese at home. 044 534 8849 or 082 875 7044 www.cruisethecrags.co.za/chews/ naturesway.html/ loredo@global.co.za
“Luxury Summed up in Three Words”
FOR RESERVATIONS, RATES, SCHEDULES AND SPECIAL PACKAGES, PLEASE CONTACT US: PRETORIA: TEL: +27 (0) 12 334-8459/60, FAX: +27 (0) 12 334-8464/8081 CAPE TOWN: +27 (0) 21 449-2672, FAX: +27 (0) 21 449-2067 E-MAIL: INFO@BLUETRAIN.CO.ZA
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THE 57INSPIRATION How one round of golf inspired a Golf Academy, a Charity, a Restaurant and a Wine Label
In 2002, Louis Oosthuizen played a round of golf at the Mossel Bay Golf Club that would change life forever. Not just for him, but for a community. The round of 57 gross - 15 under par - was an early indication of his genius. But more than that, it was the inspiration behind a myriad of projects - all in collaboration with Louis himself, and none for his own benefit.
And what better way to indulge these culinary gems than with a bottle of Mossel Bay's finest wine? The Louis 57 Wines are produced specifically as yet another revenue to fund the Louis 57 Foundation and the Louis 57 Junior Golf Academy. Consisting of the Open Championship Shiraz (to commemorate Louis' win of the Open Championship in 2010), the Africa Open Coffee Pinotage (to commemorate his win of the Africa Open in 2011 and 2012), the Louis 57 Double Eagle Sweet Wine (a limited edition of only 500 bottles to commemorate Louis making the first Double Eagle on the 2nd hole in Masters history), the Louis 57 Sauvignon Blanc and the Louis 57 Cabernet (Mount Cuvee), the wines are all available at Route 57, or from www.louis57wines.co.za. Orders can also be placed through contacting Bertu Nel on 082 893 648 or emailing him at bertu@route57.co.za.
For a man who has this year alone won the Africa Open, the Malaysia Open, scored the first Double Eagle in the history of The Masters on the 2nd hole in Augusta, became runner up in The Masters via a play-off against Bubba Watson, and finished in 2nd place in the Deutsche Bank Championship (USA), Louis certainly keeps a busy schedule. In 2009, together with Petrie Cronje and Bertu Nel, Louis founded the Louis 57 Junior Golf Academy. A three tier golf development program, the main purpose of the Louis 57 Junior Golf Academy is to create an environment where junior golfers can live their dream. Aimed at developing the skills necessary to compete at the highest level, the Louis 57 Junior Golf Academy gives talented junior golfers from the Mossel Bay area the support, playtime and equipment to fulfill their dreams. Another example of Louis' involvement with local charities is the Louis 57 Foundation, founded to specifically give back to the less privileged. Through working with, and sponsoring organisations such as the Leolan Academy for children with special needs, Louis and his wife Nel-Mare are also actively involved in the betterment of communities in their hometown, Albertinia. And then there's the restaurant. Named Route 57, it is a joint venture between Louis and well-respected Mossel Bay restauranteurs Ilze Nel and Anzelle Zeelie. Situated in Mossel Bay, the restaurant is a local favourite, with good food, freshly prepared from only the best locally grown produce, and served with typical South African hospitality and flair. The menu itself is traditionally South African - as varied as that may seem - and includes such mouth-watering dishes such as Boere-soesjie (Franschoek trout), Cape Malay Curry, Ostrich Bobotie, Trio of Venison and of course the King Louis Burger.
To make a booking contact us on: 044-691-0057 or vist www.route57.co.za 12 M a r s h S t | M o s s e l B a y | 6 5 0 6 | S o u t h A f r i c a
For more information about Academy 57, Route 57 or the Louis 57 Foundation, please visit www.route57.co.za, www.louis57juniors.co.za and www.louis57foundation.co.za respectively - and join the inspiration.
G EAR UP
REELING! It’s holiday time and the angling is good. Captain Pat, aka Patrick McDonald of Enrico’s Fishing Safaris in Plettenberg Bay shares his top 10 items for a successful excursion. WORDS PATRICK MCDONALD PHOTOGRAPHS GAYLE HARRIS, SUPPLIED
FLURO CARBON LEADER LINE 20LB BY DOUBLE X. There are other good ones but this is a personal preference. The line is almost invisible in water and is high-abrasive so doesn’t get cut off easily in rocks. BIO TRIBE SUN SCREEN IN A STICK OR GEL. It doesn’t burn your eyes and sticks well, so it blocks out what needs to be blocked out. You can find it at most sports shops (including Plett Sports).
FACE MASK OR “BUFF” BY PELAGIC. You need more than a hat to protect your face from UV rays reflected off the water and deck. This one is both soft and breathable, so it’s comfortable and you don’t mist up your glasses while trying to spot fish. I really like the Dorado colour.
REEL: STELLA 5000 MADE BY SHIMANO. In fact, anything from the 4000 or 5000 Shimano ranges is a good investment as they are durable and reliable. FISHING ROD: FENWICK EAGLE GT 10 FT DROPSHOT EDITION. It’s a versatile rod that will take you from boat to surf to the rocks.
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1oz NITRO JIG HEADS. Essential if you want to use the paddle tails so don’t leave home without it. PADDLE TAILS 5 INCH: COLOUR, OLIVE AND PEARL AND BABY ELF MADE BY MC ARTHY. This is the most beautiful and versatile rubber lure for cob, elf and Garrick – in fact most predatory fish will go for it.
ENRICO’S FISHING SAFARIS offer both river charters on the Keurbooms and deep sea charters. On river trips, expect Kabeljou, Spotted Grunter, Garrick, Shad, Steenbras and Springer. Deep sea charters may yield bottom feeders, game fish, selected shark species or skate. All tackle and bait are included. For a perfect finish to the day, book a Hook and Cook where your catch of the day is prepared with Italian passion and skill at popular restaurant Enrico’s, also in Keurbooms. 082 534 2029 www.enricosfishing.co.za
COSTA DEL MAR POLARISED SUN GLASSES. These are the best polarised glass lenses for marine use and worth every cent. They have a lifetime warrantee and are technically superb. Someone’s described wearing them as “fishing in high definition”.
VIROS BRAIDED LINE 20LB MADE BY ROVEX. Alternatively, try Gatorbraid or Powerpro. They are all light and strong, which means they have little drag (good for windy conditions) and are super direct.
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CHISEL NOSE PLUGS (WHITE) MADE BY WAYNE STANLEY (SEAL POINT LURES). The original by the master of Cape St Francis. Everything else is a copy. Wayne’s chisel nose plugs are second to none for visible top water fishing.
MOTO R I N G
DIESEL CUTS A DASH The benefits of diesel powered cars – fuel efficiency and real world drivability – have yet to persuade South Africans to make the switch from petrol, but world sales of diesel cars are on the rise as they boldly enter the age of sporty luxury.
WORDS RICHARD WEBB
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n the much-loved children’s tale, The Tortoise and the Hare, there is a hare (a petrol engined car) and a tortoise (a diesel engined car) that compete in a race. The hare believes that since he is much faster than the tortoise, he can slow down and relax, and take a nap and still win the race. However, the hare sleeps for too long and the tortoise eventually passes him, winning the race. The moral of the story is that slow and steady wins the race. And so it is in the petrol versus diesel power debate. Or is it? Few people think
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TOP Volvo V30 D2
of modern diesel engines as being noisy, slow and dirty tortoises any more, yet the diesel’s traditional benefits – fuel efficiency and real world drivability – have been slow to persuade South African buyers to switch to diesel. Although diesel cars might be cheaper to run, the premium in initial purchase costs, typically R20,000 to R30,000 or more, could take up to 14 years to recoup in fuel savings alone. Very few of us will be likely to keep a car that long, so there must be other reasons that world sales of diesel cars are on the up and up.
M OTORING
To help me plug in to the world of diesel motoring, Jaguar, Land Rover, Mercedes and Volvo have sent me their latest oil burners to see if the tortoise can hold its own against the hare in ‘real world’ driving conditions. L AN D ROVE R DISCOVE RY S DV6 From the outside, it’s difficult to tell the latest model from the previous car, but that’s not a bad thing. It’s still a slab-sided and ‘Tonka Toy’ but it now boasts a more powerful and slightly more economical version of the stellar V6 diesel engine. It handles better than ever too, thanks to some clever tinkering from the ride and handling department, making it as at home on winding roads as in trans-Namibian soirees. The twin turbo V6 diesel motor is refined and effortless. Few cars have managed to stand the test of time as well as the Land Rover Discovery, and it’s still one of the best off-roaders out there. It’s easily as luxurious as Range Rovers were just a few short years ago. Few cars offer such a feel-good factor from behind the wheel. JAG UAR XF D I E S E L 2 . 2 If the idea of a little four cylinder 2.2 litre diesel in a mid-size Jaguar sounds like a rather dull union, think again. This small displacement diesel is anything but tardy. With 140kW and 450Nm on tap, acceleration is reassuringly rapid at 0-100km/h in 8.5 seconds. Expect 5.4ℓ/100km on a combined cycle, which is quite a remarkable feat for a heavy luxury saloon. Emissions are just 149g/km. Jaguar has worked hard to eliminate cabin
noise. Muted diesel chatter at idle is still there, but it gives way to a sonorous background track on the highway. There’s also some excellent feedback through the very tactile steering wheel, adding to the sporty feel of the car. Topped off with small sheet metal revisions to the grille, bonnet and front wings, it creates a more feline profile to match its get up and go.
CLOCKWISE FROM LEFT Land Rover Discovery SDV6, Jaguar XF Diesel 2.2, Mercedes CLS 250 CDI
MERCEDES CLS 250 CDI Unlike the Mercedes R-Class and GL-Class, the CLS has captured the public’s attention in a way that has made other brands pay close attention to this, the ‘four door coupe’ segment. For the first time in a CLS, a four-cylinder diesel CLS 250 is available. That it emits a scarcely believable 134g/km CO2 is one thing, but I achieved 5.0ℓ/100km with the car on its South African launch test route. The long bonnet, narrow windows and sleek, dynamic roof sweeps back at an angle towards the rear, sharing a visual resemblance to the SLS supercar. It’s incredibly quiet at high speeds without intrusive wind or engine noise. Back leg room is generous and the huge boot is practical. MERCEDES ML 250 CDI BLUETEC This car kicked off the whole luxury SUV boom with the original version in 1997, followed by BMW’s X5 a year later. The latest ML is at last worthy of the three-pointed-star. The entry-level ML has a 2.1-litre, four-cylinder diesel engine to propel its considerable mass, but the result is creamily smooth.
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When environmentalist car-bores harangue you at a dreary party, you can tell them that its clever tech neutralises noxious fumes, beats current Euro emissions standards and has a CO2 figure of just 158g/km. It also rides well and is capable of clambering around rocks and boulders with surprising commitment. MERCEDES-BENZ B-CLASS The B-class slots between the small A-class hatchback and the C-class saloon in terms of pricing and length, but my experience of the B-Class reveals that it offers more space and practicality than the current C-class. Mercedes-Benz is actively reducing the median age of their buyers, which currently stands at 51. And it’s here that the B-class makes a good case for itself as Mercedes woos the younger driver. Mercedes invented the diesel engine and it shows. This 1.8-litre turbo-diesel is so smooth and quiet, few drivers even realized it was a diesel. It achieved an excellent 5.3ℓ/100km. It’s a quality family car for those with lots to carry. V O LV O V 4 0 D 2 This new Volvo is good news. Not just because it is convincing to look at, with its stylish sweeps and angles, but also because of its ultra efficient 84kW 1.6-litre, four-cylinder engine. Emitting just 94g/km and 4.3ℓ/100km, this well built car will help solidify what the Volvo brand is all about. Unashamedly a Volvo, this premium hatch is different enough to stand out in the default German brand crowd. It feels as quick as its
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CLOCKWISE FROM TOP LEFT Mercedes-Benz B-Class, Mercedes ML 250 CDI BlueTec, Volvo S60 D3
rivals in a straight line and it comes better equipped than most. Dynamically, the steering and brakes are smooth and the ride is superb, whilst the engine has more than enough torque, giving the impression of an expensively engineered car in terms of refinement. As it’s a Volvo, it’s packed with safety features that limit the chances of collision. The D2 is definitely the pick of the V40 line-up. V O LV O S 6 0 D 3 This new mid-sized S60 saloon is has an excellent 1984cc five-cylinder turbo-diesel engine with 120kW of power and 400Nm of torque. It dispatches 0 to 100km/h in 9.2 seconds, accompanied with melodic sound track associated with far more expensive cars. The D3 combines agility, a sporty feel and safety. Its substance lies in the S60’s ergonomics and the superb seats. The dashboard looks as bare as a Swedish sauna at first, but wait, it all works perfectly and the quality of the materials gives the car the air of a high-quality product. The plastics and fabrics are easy on the eye and the controls have a satisfying feel. As you’d expect, the S60 has loads of standard and optional safety features like pedestrian detection, adaptive cruise control and the blind spot information system. So, is the petrol vs. diesel debate really a race between unequal partners? It may well make more financial sense for families to go for the petrol versions, but I’d choose these diesel tortoises over their petrol hares purely on their real world-driving prowess alone.
SURVIVING
LIFE’S TOLLS
A lonely sentinel that has witnessed life pass by for over a Century, plans are finally afoot to restore the Toll House to its former glory, allowing it to shine as a beacon of hope in South Africa’s heritage. WORDS FAWA CONRADIE PHOTOGRAPHS CHARLENE HARTE
H E RITAGE
A
few of kilometres outside George, where the Montagu Pass meets three other passes, you’ll find a monument known simply as the Toll House – alone, forlorn and almost forgotten. A gutter flails squeakily in the mountain breeze like a broken limb; the rust bears testimony to its many years of neglect. Its walls are solid stone, craftily built to last another 162 years. It is a survivor. It has survived an industrial revolution, two world wars and recessions. It has seen countless wagons laden with merchandise make their weary way past its front door, carrying hope to the dry Karoo regions and returning with dreams to far away families and distant, exotic places near the sea. It has seen the first aeroplanes fly overhead and seen the first train steam by. It has stood on that same bend in the narrow dirt road, clinging to the side of the Outeniqua Mountain since 1847, smoke curling from its chimney as the only sign of life for many hard years. It has seen its fresh thatch roof burnt in 1855 and has sported a number of new corrugated roofs since. Snow and veld fires have occasionally been uninvited
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companions during cold and dry winters; rain and mildew have found solace at its feet in the milder wet seasons. Pigeons have perched on its roof over countless summers, staring out over the growing town of George in the distance and the sea beyond. It has seen its very right to existence disappear in 1918 when all tolls were abolished and again when the dual carriage-way Outeniqua pass was built. Yet, the Toll House has survived and was declared a National Monument in 1972. Today the sturdy, empty shell stands proudly pushing its chest into the south easter and challenging its attackers: “You have broken my bones! You have sawn out my yellowwood rafters and ripped out my floors. You have burnt and twisted my windows into useless holes, scribbled disgusting filth in my guts, even proudly signed your names. You tried to take my official little sign of respect; with a crowbar and a hammer you tried to pry my brass Monuments Commission plate from the stone plynth to sell as scrap metal. You have seen me suffer . . . made me suffer, and done nothing about it. But here I stand; I am a survivor and I will be here long after you have all gone because I stand for something good and my foundations are built on rock. “You look at me and you see your past, your roots. Where you come from and how your fathers suffered to achieve what you can enjoy
today. I represent a different era; a time gone by. I represent a life without electronics along a simple dirt road. No info super highway, unaffected by a wireless grid of invisible pollution, not counting seconds ticking away precious time. I time myself by the seasons, the moons and the tides. I stand for something simple and good. I stand on a mountain with my roots deep in Fynbos. My companion is an owl, my memories my pride. I am the Toll House and I will survive.” The more things change, the more they stay the same. The Government Gazette of July 1867 announced toll fees of two pence per vehicle; animals pulling a vehicle – one penny; other animals not pulling a vehicle – two pence; sheep, goats and pigs – one halfpenny each. How long before all road users will have to stop at another SA National Roads Agency (SANRAL) toll gate and pay a fee to proceed along the N2 through the Garden Route, or to travel along the Outeniqua Pass? Will they glamorously name it “Eden Plaza”? What will their motivation be for charging this fee on public roads? What alternatives will they offer? Perhaps they will suggest that you used the Montagu Pass – you know, the dirt road that winds past the old Toll House? After decades of weathering her woes alone, the Toll House has a few new friends.
ABOVE 1847 to today and still standing.
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HER I TAG E
ABOVE The view of the Montague Pass from the Toll House. ABOVE RIGHT The first phase in it’s restoration was to protect it from further vandalism.
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Friends of the Toll House was formed by a group of concerned citizens some five years ago. Their aim was to try and raise awareness and much needed funds to repair and ensure a sustainable future for the Toll House. Gerda Stols and her late husband Johan have driven this process with enthusiasm and passion for more than 12 years. Today, the Friends of the Toll House has achieved the first laborious stages of the restoration process: some metal burglar bars have been installed to prevent further vandalism; clean-up weekends have been arranged; the brass monument plaque has been removed for safe keeping; the SA Heritage Resources Agency has been lobbied, two local architects have drawn up and submitted the required plans, which have been approved, and the thankless task of recruiting sponsors for building materials and services has been accomplished. The Friends of the Toll House has learnt from perseverance and determination to survive from the very monument they seek to restore. In order for the renovation to be a success, it has to be sustainable. To achieve this ideal, the Toll House must help to generate its own funds for maintenance. To this effect, there are plans afoot to create a little museum inside that will showcase interesting facts and memorabilia about the Toll House and the Montagu Pass. The career of colourful engineer Thomas Bain, who built a number of passes within a 100km radius, will take a place of pride in the museum and his courage, ingenuity and skill will be commemorated. The fascinating history of Fancourt will also form part of the exhibition as Henry Fancourt White built the Montagu Pass and he will be honoured for this magnificent task.
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Another focal point could be the legendary toll-keepers over the many years. As far back as the mid 19th Century, second-generation toll-keeper William Kirk Smith and his son made “velskoens� at the Toll House and sold them to travellers who passed by. Their enterprise grew and grandson JK Smith started operating a much bigger shoe factory from Market Street in George. JK Smith and Company eventually flourished into Modern Shoes Ltd. A tea garden and deck with a spectacular view could be operated from the Toll House. The structure could also serve as a church for small gatherings, exhibitions or special functions. The Toll House makes for an excellent departure point for travellers by bicycle, motorbike, vehicle and on foot. From the Toll House, one can see the train line, the Outeniqua Pass, the Montagu Pass and a foot path leading up the mountain to various beautiful walks. All of these plans can only be implemented once the renovations are funded, and this could amount upwards from R400 000, depending on exactly what needs to be done. Soliciting funding and sponsors is the crucial piece of the puzzle that will bring the whole project together. Sadly, this beautiful old dame, so rich in history, pedigree and stories to tell, is poor in support. It certainly deserves the support of government (to whom it officially belongs), local authorities, business and public. The Toll House could be turned into a museum for all, a lighthouse of hope clinging to the side of the Outeniqua Mountains next to a simple gravel road.
Gerda Stols: gerdastols@telkomsa.net
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FOOD
SUSHI
COOL, CLEAN & HEALTHY The Japanese have long been known for their calm, minimalist style and sushi, which means “sour tasting”. While daring new flavours will tantalize the palette, the Hyatt Regency Oubaai Resort’s sushi menu will leave food enthusiasts with a sweet taste in their mouth.
WORDS MARLIZA VAN DEN BERG PHOTOGRAPHS DESMOND SCHOLTZ AND HYATT REGENCY OUBAAI RESORT
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ABoVE Waterside Grill and Bar oPPoSiTE Junjie Piao
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itting on the water’s edge at Hyatt Regency Oubaai Resort’s Waterside Grill and Bar, enjoying sushi and chilled wine is indeed life at its best. The restaurant’s new sushi menu is the perfect addition to this signature restaurant at the hotel, and newly appointed Sushi Master Junjie Piao is a charming and authentic host. He calmly and efficiently creates sushi with expert hands in the restaurant’s interactive show kitchen. When I ask him if he ever feels intimidated when people watch him working, he remarks: “I am used to being on display.” He was inspired by his mother’s passion for cooking and eventually decided to make food his career. After a two year chef’s course, he moved to South Africa to learn to speak English. While mastering the language at Damelin College in Cape Town, he practiced his love for food at Tank Restaurant. From there, he gained valuable experience at a variety of well reknowned restaurants in Cape Town before he started at the Hyatt in the middle of August this year. But, sushi is his first love. “It is cool and clean,” he says. “And of course very healthy.” Even after hours when he is home, Junjie says he likes to make sushi, experimenting with chicken and beef in his dishes. “Slightly cooked though. I just don’t like to cook hot food,” he says. “My favourites are fresh sashimi and salmon roses.” The secret of good sushi is the freshest fish, marinated rice cooked to perfection within 45 minutes and well practiced hands that have
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mastered the craft of assembling sushi. To add flavour to the rice, Junjie adds seaweed which is removed just before the cooking is completed. Food GloriouS Food Apart from the sushi menu, which includes classics like sashimi, nigiri, salmon roses, maki, rainbow and California rolls, the restaurant also offers the freshest fish and other seafood displayed on ice in the raw bar. Great steaks from locally sourced organic beef farms are a highlight. Junjie also prepares a wonderful miso soup and plans to bring in more Japanese style cooking to the restaurant, including teppanyaki and tempuras. Melissa Els, public relations and advertising co-coordinator at the Oubaai Hyatt says guests enjoy a unique ambiance at the Waterside Grill and Bar. “We are open for dinner. The venue is situated in the resort’s village area, surrounded by water. We pride ourselves in giving guests a personal and interactive dining experience. Diners can chat to Junjie and the other staff while they are preparing the food. That is the Hyatt touch.” A sushi takeout will be available from December 1, making it convenient for more people to enjoy the art of this Japanese delight. According to general manager Jaco le Roux, this extension to the menu at the Waterside Grill fills a need in the market for high-end sushi in beautiful surroundings. It also adds an eastern flair to the already diverse culinary dynamic at the resort.
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ABoVe Cucina restaurant overlooks the outeniqua mountains and further extends the diverse selection of foods already on offer.
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The diverse selection is evident from the Waterside Grill’s menu. There is something for everyone’s taste, from the freshest langoustines, lobsters, oysters and freshly caught line fish to char-grilled chicken with fillings and roasted pork belly. Red meat lovers will have a feast just looking at the steaks on offer and the prime beef tartar is the head chef’s other specialty. A condiment service offering various mustards, chilli-and Bèrnaise sauces, and saffron rouille to name a few, compliments the dishes. Tempting desserts include white chocolatecardamom parfait with crème fraiche ice cream, a blackberry mousse and vanilla brûlèe served with lavender sorbet and white chocolate pearls. Serving good food and giving guests a wide variety of choice is an integral part of the hotel’s ethos. Apart from the Waterside Grill and Bar, the A la Carte Cucina Restaurant serves buffet breakfasts, lunch and dinner. The menu has a more international feel, offering various salads with a choice of salmon, chicken or shrimps as toppings, burgers, pastas and prime cut steaks. Dishes like braised oxtail, seafood paella, Malay chicken curry and line fish are available while desserts tempt those with a sweet tooth. On Sundays, guests can look forward to a traditional carvery at very affordable prices. “We really aim to make the resort accessible to the public. This is not exclusively for hotel residents,” says Melissa.
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Even the Ernie Els signature golf course, the first in South Africa, is open to the public at very reasonable green fees and often offers special rates. The course has a traditional Links layout and offers a stimulating and enjoyable golfing experience with beautiful views of Herold’s Bay. The Clubhouse, with 180 degree views of the Indian Ocean, offers alfresco dining, and serves light snacks and salads as well as pizzas. On Saturdays and Sundays, the public is welcome and guests can enjoy breakfast at R24,95 as well as a set menu for Sunday lunch. Food For the Soul The resort has an effortless sophistication, set against the backdrop of the Outeniqua Mountains. Stylish rooms equipped with the latest in communication and entertainment technology make for a comfortable stay. Children are welcome and can make the most of the Hyatt experience with a host of activities in the Kids Club. The award winning Freezia Spa offers a host of treatments and prides itself on using locally produced products. Although the hotel exudes a feeling of luxury associated with a five-star resort, the experience is not clinical but personal and special. Indeed a place to eat, relax and play for the whole family.
044 851 1234 www.oubaai.regency.hyatt.com
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CO M P ETITION
THE LAST MENU TO MAKE THE CUT
Johan de Jager’s mouth-watering recipes were on all the judges’ lips in the fourth quarter of South’s year-long culinary competition, Tasting Eden. THE CHALLENGE The selection has been made of the four hobby cooks who, over the past year, have compiled the most compelling menus in the Tasting Eden competition. The overall winner will be decided at a live cook-off between them on Saturday, 19 January. Amateur chefs were challenged to present the food from this good earth (cuisine du terroir) in a three-course menu that draws inspiration from the culinary traditions, trends and flavours
of the Eden District, from the expanses of the Klein Karoo to the green fields of the Garden Route and the blue waters of the ocean. THE JUDGES Head judge François Ferreira, proprietor of the François Ferreira Academy, is the principal of the Eden School of Culinary Art, Bailli Délégué of Bailliage National d’Afrique du Sud, a member of the South African Chefs Association, the Academy of
Chefs, and the South African Brandy Guild, an experienced MC, a published writer and a well-loved TV and radio personality. He is ably assisted by Karin du Plessis, local Unilever representative and professional chef, along with well-known foodie Trudie Niehaus, who is accredited as a judge by the SA Chefs Association. THE PRIZES The overall prize is a distance learning SUMMER 2012 |
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COM P E T I T I O N
Diploma in Culinary Arts from the François Ferreira Academy worth R40 000, a qualification accredited by the international City & Guilds. The prize includes uniforms and a set of professional knives. Each of the four quarterly winners will take part in an individualized master class with François Ferreira and will receive a travel size Snappy Chef induction stove with carry bag valued at R999 as well as a copy of François’ new book Okkasies – Maak elke maaltyd
JOHAN DE JAGER Johan de Jager is married to Alicia Wilding and they have three beautiful children. He grew up in a large family where food was the centre of every family gathering, which is where his love for food was born. Leading a busy life, as one does with three children, simplicity became the key factor in Johan’s cooking, although he likes to experiment when he has the time. Summer is here and as we live in an area where you can buy milk straight from the dairy, he likes to make his own mozzarella. For a starter he made a tomato and mozzarella stack, for main course a mushroom and asparagus risotto with grilled salmon and sage butter, and for desert a vanilla pannacotta served with mixed berries, which are in season and locally available.
’n spesiale geleentheid / Occasions – Make every meal a special occasion. Culinary and hospitality artisans can hone their craft at the François Ferreira Academy. The high standard of training prepares students for a highly competitive industry. In particular, the academy’s Eden School of Culinary Arts focuses on procurement, preparation and presentation skills. In short, an infallible recipe for how to cook up a storm! www.francoisferreira.com
Convenient and effective, Snappy
Chef induction cookers are becoming every hobby cook’s new must-have. Snappy Chef has won an innovative product award at the Good Food & Wine Show for the past two years for the original and traveller models. The technology allows you to use less electricity and save on preparation time while giving you more control of cooking temperatures. It even features a timer that can be set in one-minute increments up to three hours. www.snappychef.co.za
SIMPLICITY IS KEY IN JOHAN’S COOKING. STARTER TOMATO AND MOZZARELLA STACK Aprox 100g freshly made mozzarella per person (starter cheese kits are locally available) 1 ripe tomato per person or a variety of tomatoes in different sizes and colours. Extra virgin olive oil Balsamic vinegar Fresh basil Salt Pepper
In a pestle and mortar crush about 3tbs of basil leaves. Mix in 90ml extra virgin olive and 30ml balsamic vinegar. Season with freshly ground salt and pepper and set aside. Slice the tomato and mozzarella and layer the stack by starting with the tomato. Finish by garnishing with fresh basil and drizzle with vinaigrette.
FINAL COOK-OFF Watch out for the final cook-off for the four quarterly winners that will take place on Saturday 19 January 2013. All entries will be on display in the competition gallery at www.southmagazine.co.za
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Asparagus risotto 2 leeks sliced 1 medium onion chopped 2 cloves garlic chopped extra virgin olive oil 2 tbs butter 250ml dry white wine 150g wild mushrooms sliced (keep some whole for garnish) 250g asparagus cut into 1.5cm pieces (keep some whole for garnish) 1 ½ cup risotto rice 1.5 ℓ chicken stock (keep hot on the side) salt pepper
Grilled salmon and sage butter aprox 150g salmon per person Freshly ground salt Freshly ground pepper olive oil for frying sage butter 100g butter 4 tbs chopped sage
DeSSert Vanilla panna cotta with fresh mixed berries 300ml double cream (again straight from the dairy) 200ml milk 80g caster sugar seeds of 1 vanilla pod 7 g powdered gelatin mixed berries
Combine milk and cream in a bowl, then pour about a third of the liquid into a saucepan. Put on low heat and add sugar, stir until sugar has dissolved, remove from heat and add gelatin. Stir until gelatin has dissolved, return to heat if necessary. Strain hot liquid through a sieve into remaining milk and cream. Add vanilla seeds and stir to combine. Leave to cool stirring occasionally. When the pannacotta starts to set, dish into moulds of your choice and place in the fridge. To serve, turn out on a plate and garnish with mixed berries.
Rules • each entry must be the entrant’s original, previously unpublished work. all entries must be submitted to info@southmagazine.co.za. selected entries will appear in future editions of the magazine and may be used in other Young africa publishing publications in any medium. all entrants must be willing to have their photographs reproduced by Young africa publishing. the judges reserve the right to refuse any entries which they deem unfit for the competition. the judges’ decision is final. prizes cannot be redeemed for cash and courses must be completed before 2013. all quarterly winners must be available for a live cook-off at the eden school of culinary arts in George at the end of 2012 or an alternative quarterly winner will be selected. travel to George, accommodation and the cost of ingredients are not included. the competition is not open to professionally qualified chefs, current or previous employees of Young africa publishing, their direct relatives, agents or associated business partners.
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photographs melanie maré, istockphoto, supplied
main course
Melt 1 tbs butter with a dash of olive oil in a deep heavy base pot. Add onions, leeks and garlic and fry over medium heat till soft. Melt some more butter, turn heat up a bit and add rice. Stirring constantly, fry rice for 3-5 min. Add white wine, reduce heat and let the rice absorb most of the wine. Add a ladle of chicken stock and let the rice absorb the stock (you need to grab your wine glass and stand next to your pot at this stage! Frequently stir your rice, you don’t want it to burn.) Add a handfull of the chopped mushrooms in the beginning stage. Keep adding a ladle of stock at a time, letting the rice absorb the stock. When the rice is almost soft, add the rest of the mushrooms and asparagus and a ladle of stock. Check rice, when al dente add your last ladle of stock, remove from heat and put a lid on the pot. Bring a pan big enough for the salmon to heat and a pan to make the sage butter. Add olive oil to the pan for salmon and butter to the pan for sage butter. Season salmon with salt and pepper and fry skin first till the skin is crispy. Turn salmon and fry for about 3min more, don’t over cook! Melt butter till it starts bubbling but don’t burn it, remove from heat and add chopped sage. Season with freshly ground salt and let it stand for a few minutes. Pour the sage butter out and return pan to heat. Toss remaining asparagus and mushrooms for a few minutes. To serve, start with the risotto, arrange salmon on top of risotto, garnish with asparagus and mushrooms and drizzle with sage butter.
SUN, SURF AND A
BUBBLY ROUTE
There’s some new flavours in Plett, much to the excitement of the former polo capital’s mink and manure set. Up to 20 farms are now planted with vineyards and a number of intimate tasting rooms have opened on for intrepid wine lovers. WORDS MARLIZA VAN DEN BERG PHOTOGRAPHS GLENN MURRAY
WINE
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wine
I
t is it hard to imagine that 12 years ago there were no vines in the Plettenberg Bay area. Today, a number of vineyards have been established here and farms are producing their own wines, and have opened tasting rooms. A Bubbly and Wine Route and Bubbly Bus have been introduced to explore the farms, the vineyards and their wines, making the town once known as the Riviera of South Africa no longer just a beach and surf destination. Plettenberg Bay has become an exciting and promising wine destination for tourists and connoisseurs alike. The area has about 20 farms planted with vineyards. Some produce their own wine and have tasting rooms while others supply grapes to Bramon Estate in The Crags, where idea of vineyards in Plett first took root. Sitting on the veranda at Bramon, one can hardly believe that there used to be only Wattle and Blue Gum trees where now rows of vines are growing. In fact, lunch at the restaurant is enjoyed in the vineyard, with tables placed between the vines. The setting and mood invoke images from the movie A Beautiful Year, filmed against the backdrop of the French countryside. “It took us 12 years to become an overnight success,” says Caroline Melton-Thorpe, wife
of Bramon owner Peter Thorpe. The couple did groundbreaking work to establish this part of the Garden Route as a wine growing and tourism area, and ventures like their Bubbly Route and Bubbly Bus are making it an even more popular destination for visitors. During the ‘90s, Peter bought a piece of land in The Crags, just east of Plettenberg Bay, and planted vines. He did extensive research and the cool coastal climate proved to be promising for grape varieties that flourish in such weather, especially sparkling wine grapes. Anton Smal, formerly of well-known Stellenbosch estate Villiera, was appointed as winemaker at Bramon and raves about the potential, grapes and flavours from Bramon and other vineyards in the area. “One has much more moderate temperatures during the growing season here,” Anton says. “This results in more concentrated flavours, but there are lots of other exciting challenges involved in making wine here. Birds are a big problem and you have to cover the bunches (of grapes) with shade nets.” Caring for the vines is also more labour intensive. “One has to do extensive canopy management and there is the threat of summer rains here,” says Anton. The other challenge is the absence of support
TOP Pioneering farm Bramon was instrumental in establishing the new Bubbly and wine route.
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WINE
“PEOPLE THOUGHT WE HAD LOST OUR MINDS WHEN WE STARTED PLANTING VINES,” SAY BRAMON’S OWNERS, TRAIL-BLAZERS OF WINE ESTATES ON THE GARDEN ROUTE. structures like laboratories where the wine can be analysed. “Here you make wines on a gut feeling. It is a pleasure,” he says with enthusiasm. Bramon, determined to make the wine tourism experience even more relaxing, recently introduced the Bramon Bubbly Bus. Guests need to make prior arrangements and the bus collects them from various central spots in Plettenberg Bay, The Crags and up to Knysna. There are six tasting rooms in the area. Apart from Bramon, farms like Luka, Plettenvale, Anderson, Newstead and Packwood all form part of the Bubbly Bus route. Wines available are made mainly from Sauvignon Blanc, Chardonnay and Pinot Noir. At Packwood, one can taste their pink bubbly and next year will see the release of the Newstead Lund Family Vineyard’s Cap Classique. Gloria Strack van Schyndel from Plettenvale Wines says she was inspired to live her fantasy of a tiny boutique wine farm after a walking and cooking tour in Tuscany. She says they cleared the alien vegetation on their property, Whispering Oaks, and planted 2,5 hectares of vines. The tasting room is in the cellar and offers visitors a very personal experience. The Plettenvale Brut Rosé and a Dry Rosé can be tasted and next year a Syrah and Chardonnay wine will be added to the range. At harvest time, farm guests can even become involved in the vineyard. At Packwood, views across thousands of acres of pastures, gorges, mountains and the Knysna forest give visitors a real taste of country living. Owners Peter and Vicky Gent planted their vines in 2006 on the highest point of the farm, about 350m above sea level. Winemaker Teddy Hall, a member of the prestigious Cape Winemakers Guild, makes the Packwood Sauvignon Blanc and the Gent Pinot Noir MCC. Next year a Chardonnay Pinot Noir MCC will be added to the range. Here guests can enjoy produce from the vines and the dairy.
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Have lunch at Bramon or Packwood while touring the Bubbly and Wine Route.
Another stop not to be missed is the Newstead Lund Family Vineyards. Owners Doug and Sue Lund grew up on sugar and dairy farms in KwaZulu-Natal, but the couple wanted a change and challenge. After a visit to New Zealand, they decided that farming grapes in the Garden Route provided both. “It is a small boutique winery and we wanted it to be elegant but simple, stylish and intimate. How it makes people feel is important and we put friendship before function,” Sue says. “It’s not uncommon for visitors to end up staying a few hours. Sometimes the hardest part is actually charging for the wine.” Their wines include a Sauvignon Blanc and Chardonnay. A Pinot Noir and Méthode Cap Classique bubbly will be released in 2013. Anderson wines are situated a mere 1,8km from the sea and the cool sea breeze gives their Sauvignon Blanc a unique taste. Owners Ian
wine
TOP Arrange a tailor-made Bubbly Bus tour of wine farms and other tourist venues in the area.
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and Marion Anderson planted the first vines about six years ago. The tastings are personal and conducted by Marion and Michelle Smal, wife of Anton the winemaker. When owners Anita and Hennie Kritzinger of Luka Wines decided on the The Crags for their semi-retirement, their love for family, friends, entertaining and good wine won. Now they produce a Sauvignon Blanc wine from the 1,5 hectares of vines on the farm. Visitors can taste wine while overlooking a dam and the Knysna Elephant Sanctuary, and enjoy the company of two hand reared springbuck. Although all the farms sell wine and have tasting rooms, one needs to make an appointment to visit. Tailor-made tours can be arranged to include the farms on the route and other nearby tourist venues. The fact that all the wine farms in the area are very much boutique style wineries makes this experience a very intimate and special one for people wanting to experience this new facet of the Garden Route. Visitors even have the opportunity of meeting the winemakers. To organize the Bubbly Bus for the tasting rooms in The Crags area or to do the route on ones own, contact Bramon.
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Bramon Wine Estate N2 The Crags, Plettenberg Bay Estate: 044-534 8007 Restaurant: 073 833 8183 www.bramonwines.co.za Newstead Lund Family Vineyards 044 534 8387 www.newsteadwines.com Packwood 044 532 7614 www.packwood.co.za Plettenvale 044 533 9146 www.plettenvalewines.co.za Luka Anita Kritzinger 082 332 3299 www.lukawines.co.za Anderson Ian Anderson 083 453 3624 www.cruisethecrags.co.za
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84 Hope Street, George Tel 044 884 1888 email sales@paintcentregeorge.co.za www.paintcentregeorge.co.za
S ocial
SO ciA l Scene out and about in the Garden route
PHOTOGRAPHS DeSmonD Scholtz an D Sup p l i eD
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Hyatt Regency Oubaai the hyatt regency oubaai recently launched their brand new sushi menu by introducing the public to newly appointed chef and sushi master Junjie piao. enjoying the delicacies were (from left): Braam lintvelt, lusinda engelke, ilse oosthuizen and enrico marais.
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classical cOutuRe FasHiOn PaRade
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the chic classical couture Fashion parade was held on 27 october at Jamstreet, outside oudtshoorn where fashion names like catherine moore, Jacques lagrange en ruald rheeder featured in their designs on the catwalk alma Swart (Dreams2reality), Bertha le roux (mc), Jacques lagrange (couturier from cape town) and Danie du plessis (owner Jamstreet Farm).
gaRden ROute Rally the Belgian-Dutch combination of hans Weijs Jr (left) and Bjorn Degandt (second from left) won the Garden route rally in their Volkswagen polo (VW polo) in november. the race which started at the Garden route mall was the final round of the 2012 South african rally championship. the other Volkswagen team mates in the picture are Gugu zulu and hilton auffray.
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baRRy HiltOn comedian Barry hilton returned to Sedgefield primary School in october for another entertaining show. he met (from left) cleo Shroeder, andrew and Geraldine van der Westhuizen and nerina Kruger before the show.
2012 PennyPincHeRs die buRgeR liOns KaROO tO cOast MOuntain biKe cHallenge the winners of the 2012 pennypinchers Die Burger lions Karoo to coast mountain Bike challenge, charles Keey and ariane Kleynhans, celebrate their victory. the race on back roads and forest trails between uniondale and Knysna is one of the most gruelling in the country and attracts record entries every year.
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JOHnny clegg music legend Johnny clegg performed his greatest hits at an open air concert, sponsored by algoa Fm, at Fancourt in november. With him are (from left): algoa Fm Garden route marketing coordinator aida Steyn and algoa Fm presenter charlton tobias.
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SOC I A L S
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MAYORAL GOLF DAY The annual Knysna Mayoral Golf Day was held at Simola in October to raise funds for the Mayoral Bursary Fund which supports worthy individuals who would otherwise not be able to afford furthering their studies. Team Simola included (from left) Simola CEO Avril Kaschula, Derek Carroll, Andrew Johnstone and former South African cricketer Barry Richards.
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DR EVIL CLASSIC The first Dr Evil Classic mountain bike stage race was held on the back roads and trials between Knysna and Plettenberg Bay in September. Among the participants were sponsors Pennypinchers’ managing director Theodore de Klerk and his wife Marlene.
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EDEN SCHOOL OF CULINARY ARTS The diploma ceremony of the Eden School of Culinary Arts celebrated the graduation of several young chefs recently. School principal Chef Francois Ferreira with Phyllis and Eddie Soekoe.
S U B SCRIBE
SUBSCRIBE AND WIN
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SUBSCRIBE TO SOUTH FOR A CHANCE TO WIN A TWONIGHT STAY FOR TWO, INCLUDING BREAKFAST AND DINNER, A ROUND OF GOLF AND A COUPLE’S SPA TREATMENT, AT SIMOLA HOTEL, COUNTRY CLUB AND SPA IN KNYSNA. Sometimes, a short trip can offer as much joy and food for thought as a long journey. In the same way, an armchair journey can sometimes be as satisfying as a real-life break, or simply serve as motivation to get out there. Make sure to grab a copy of South magazine for stories on places, people, businesses and experiences from the Garden Route and Klein Karoo that will inspire and transport you. Subscribe to four issues of this quality publication for only R80, a 20% discount on the store price. As a subscriber, you also stand a chance of winning a fabulous two night stay for two people, breakfast and dinner for two, a round of golf and a couple’s spa treatment at Simola Hotel, Country Club and Spa worth R10 000. Located in the hills above Knysna, the 5-Star Simola Hotel, Country Club and Spa overlooks the Knysna River and Garden Route town. This 325h estate looks out over a spectacular panorama, lush indigenous vegetation, green manicured fairways and the full expanse of the Knysna Lagoon to The Heads and beyond.
Away from the bustle, the hotel offers a tranquil and relaxed atmosphere while still close enough to a myriad of entertainment, dining and leisure activities to suit leisure travellers, golfers and adventure seekers alike. It offers a spa, swimming pools and a restaurant with lagoon views. The rooms at the eco-friendly Simola Hotel, Country Club & Spa have free Wi-Fi, a flat-screen TV with satellite channels, a DVD player and a stylish bathroom with amenities. Some rooms have panoramic views of the lagoon or forest and include a kitchen and a cozy lounge with a fireplace. The Simola Spa features face and body treatments performed with Africology spa products. Guests can also work out at the gym which overlooks the Knysna Heads and offers state-of-the-art equipment and personal trainers. The à la carte Orchard Room serves international cuisine and the sushi bar offers Japanese dishes, including Teppanyaki.
THE PRIZE FOR TWO INCLUDES: • Two nights’ accommodation in a luxury suite • A breakfast buffet at the Orchid Room Restaurant every morning • One dinner for two in the Orchid Room Restaurant valued R500 • A couple’s back, neck and shoulder massage, use of stillroom & sauna for the day • A round of golf for two people, golf cart and halfway lunch
*The prize is valid for one year from publication (until 31 December 2013), booking essential, subject to availability and conditions apply. The prize is not transferable or redeemable for cash. The original voucher must be produced on arrival. Contact Simola Hotel at 044 302 9600 for reservations Email: reservations@simolaestate.co.za Visit: www.simolaestate.co.za for more details.
F O U R E A S Y WAYS T O S U B S C R I B E T O S O U T H 1. Call 044 873 2771 2. Mail your contact details to info@southmagazine.co.za 3. Visit www.southmagazine.co.za 4. SMS southsub to 33102
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LASt wo r d
STOP tHe BuS take the time to enjoy life’s simple pleasures. wo r d s a n d i l l u s t r at i o n fawa c o n r a d i e
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y the time you finish reading this page, you will have travelled about 2000km. With the earth spinning at 1600km per hour and revolving around the sun at around 88000km per hour, we are hurtling along to exactly where we know we will be in 24 hours’ time. How do we know? If we look back at where we were yesterday at this time and where we are now, we can make an accurate assumption about tomorrow. We can draw a graph that will show a steady relation between time and distance. The long, red leg of this graph is not going to suddenly dip or flatten off. Some graphs will show us a steady acceleration over time. Take our world population – no, take our Garden Route population: the more desirable it becomes to live here, the more people move here. And with more people comes a plethora of other graphs: social, economic, housing, services, infrastructure, usage and waste. All these graphs will show an ever-steeper incline that will in all likelihood progress on its steady course.
The graphs are all getting steeper and steeper, and we are producing more, faster, cheaper, and more conveniently. We have come to depend on this cycle and we have to run on this treadmill, ever faster. We lure more visitors into our economy and as a result also more responsibility. This in itself becomes an ever steeper graph. As we shape our graphs, so they shape us. Those who cannot remember the past are condemned to repeat it, said George Santayana. In much the same way, we become what we rebel against.
“We can’T change The PaST, buT We can learn frOm iT.” We can’t change the past, but we can learn from it. The past tells us where we are headed. Are we satisfied with the graphs that we draw in our mind’s eye, or are we eternal optimists who keep bending the curve to suit us? Can we influence it to take a more desirable turn? Every graph is a relation between two entries: time and distance; time and degrees Centigrade; waste and population; cost and infrastructure. By managing to tweak any one of these parameters, we can influence the future graph.
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No sooner are we in a position of power or influence, than we abuse it for our personal gain. This power and influence smells of crisp new bank notes and of the interior of a brand new car. It has an intoxicating feeling of luxury and reward. It stimulates us into an addictive euphoria. But what about those amongst us who never get to smell the interior of a new car or who are tainted by the putrid smell of old notes closely guarded in clenched fists? When I asked a friend if she missed the bigger income she earned up north, she said: “Not really.
Whenever I feel like that, I go to the mountain and pick an armful of Fynbos and Arum lilies.” A simple, beautiful mind set but Fynbos does not pay school fees and Arum lilies do not cover medical expenses. To travel a few kilometres and be able to walk on a beach is such a pleasure. To raise kids at the sea instead of in shopping malls and to make fresh tracks on your bicycle along the Garden Route’s many beautiful paths adds quality to Garden Route life, but where does the balance lie? This insignificant little piece of paradise is ours to nurture in exactly the same way as it nurtures us. This is where we are born, go to school, fall in love, work and play. We learn, we watch sunsets, we breathe, we dream and we die. All around us is the ocean and mountains, fresh clean air and a spirit of optimism. Living in the Garden Route is like going to watch a symphony orchestra: you dress up a bit and get taken away to a different, higher place. For a brief moment, your life gets better and you are a better person. Be part of the orchestra. Tune in, play your song. As we contemplate this, we are rotating and spinning at roughly 25km per second – faster than a bullet. When the Garden Route comes by, stop the bus. This is where I get off.
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