Property Pages A STATELY HOME
IN HISTORICAL OLD BELVIDERE LUXURY LIVING AT ITS FINEST SATE-OF-THE-ART KITCHENS Where Technology Meets Harmony THINK PINK! Summertime Cocktails
EASTERN CAPE & GARDEN ROUTE Edition 8 | Summer 2018
MORE THAN 150 PROPERTIES TO VIEW
HEALTHY RECIPE Seared Balsamic Tuna www.seeff.com
SAMUEL SEEFF
SELL WHILE YOU CAN
THE WEAK ECONOMY FAVOURS BUYERS Summer tends to bring renewed enthusiasm for property, and the good news for buyers is that it is a great time to find good value in the market. But, for those looking to transact over the coming months, it is important to note that we are generally still seeing the outlook for the property market as flat with conditions favouring buyers.
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ith the economic growth outlook remaining well below expectation, the banks have signalled an expectation that the buyers' market conditions will remain well into the early part of 2019. Given the continued weak economic outlook and pressure on inflation due to the petrol price and other cost hikes along with the challenges faced by the rand against major currencies, the expectation is also that the South African Reserve Bank will likely step up an interest rate hiking cycle, possibly as early as November. A recent FNB House Price Index shows that house price growth continues to slow, standing at around 3.5% which, when adjusted for inflation, actually shows a mild decline. At the same time, some 93% of sellers have had to drop their price to conclude a sale. The average time that it takes to sell a property continued to weaken to almost 18 weeks (over four months).
That said, the arrival of summer always brings renewed hope of a busier selling season, especially in the high demand areas with good access to schools and business nodes. The summer tends to bring more visitors to show houses, and while mindful of the challenges facing the market, there are always selling opportunities for serious sellers. Despite the challenges, the banks are still reporting a positive lending landscape, and even at a slightly higher interest rate, it will still be at some of the lowest levels compared to the past three decades. It is a good time to buy, and we believe that serious buyers will take advantage of the opportunities offered by the current market. Sellers need to remain mindful of the market challenges and guard against overpricing as this will simply deter buyers. If you are serious about selling, then you need to put your property on the market at a realistic asking price. At the same time, you should consider all
serious offers. The challenging market conditions have led to a flurry of new market entrants offering various forms of reduced fees and commission aimed at securing business in a tough market. In reality, these offer nothing new and nothing more than existing real estate brands who have stood the test of time and weathered the many ups and downs of the economy and property market. Real estate agents continue to play a pivotal role in a challenging market and still sell significantly more real estate than any online
or so-called disruptor brands. Selling property is a significant, stressful and challenging transaction. Your agent is a skilled and experienced professional and problem-solver who brings vital insight and advice on how to navigate the current market challenges. Regardless of technological advances, people still make the difference. SAMUEL SEEFF Chairman Seeff Property Group
“Home is our Story, so be sure to start your next chapter with us.” – Samuel Seeff
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TH E SAN C TUARY
A GRAND BELVIDERE HOME This magnificent home, steeped in history, is located in a prime position on the Knysna lagoon, in the sought-after Old Belvidere area.
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elcome to a truly rare find, set on more than an acre of prime old Belvidere waterfront. This generously proportioned, architect designed and master built home comprises of a stately double-volume entrance with a grand staircase sweeping up to the first floor with five large bedrooms all en-suite and each with underfloor heating. The master suite and veranda enjoy expansive views of the sparkling blue waters of the Knysna lagoon. The ground floor comprises a sizeable office, ample lounge, TV room, wine cellar, dining room, designer kitchen with separate walkin pantry, scullery and laundry. The well-designed outside entertainment areas include a barbecue room and large swimming pool. All enjoy views of the garden, indigenous trees and lagoon. A pair of double garages with separate boat port and workshop is accessed from the cobbled forecourt. There is a well-appointed, separate apartment above the double garage consisting of a lounge, large bedroom en-suite and kitchenette. The Old Belvidere is set on the site of the farm founded
in the early 1800s. In 1830, lawyer George Rex bought the farm and renamed it Belvidere. The name BelvIdere is Italian in origin, derived from “bella” (beautiful) and “vedere” (to see) but the British favour the classic Latin root “videre”. As a lawyer, Rex was well versed in Latin, hence the unusual, yet arguably correct spelling. The original homestead was built by Captain Thomas Henry Duthie, an ensign in the 72nd Highlanders who was posted to the Cape of Good Hope with the responsibility of handling the construction of what is now Sir Lowry’s Pass at Houw Hoek. After the completion of the Pass, Duthie took two months leave to visit the eastern frontier to hunt, and on the way he visited George Rex in Knysna. He was entertained on a bushbuck hunt, went shark fishing and also tried to trap a hyena. He enjoyed picnics, and was entertained with music and dancing in the evening. Over the next couple of years Thomas conducted a leisurely courtship with George Rex’s daughter, Caroline, and they were married in 1832. By April 1835 they had built their first small house and moved in. The last direct descendent of Thomas Duthie to live at Belvidere House was known as Avie Duthie. Born in 1881,
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COVER PROPERTY
Avie grew up at Belvidere. When Avie was 14 she went to the Huguenot Seminary for Girls in Wellington, and graduated with a BA degree in botany in 1901. She became a lecturer at Victoria College (later to become the University of Stellenbosch) in 1902 where she remained until she retired in 1940. Avie became one of the country’s foremost botanists and there is a 2.6 hectare reserve in Stellenbosch called the Duthie Reserve. When she died in 1963 the overriding purpose of her will was “to preserve the tradition and atmosphere of Belvidere as laid down by the Founder”. She wanted to prevent too great a density of population in the village (the subdivision of plots
was banned) and a guarantee that no residence or dwelling of less than £1 500 in value be erected. Her careful planning laid the foundation for the preservation of the character of this unique historical township, where residents today still enjoy the fruits of her foresight. The historic oak and gum avenues and indigenous forest have been protected by the incorporation into the extensive parkland and reserve areas. Avie’s wish that plots should be reasonably large so as to prevent too extensive development has been respected and all buildings must adhere to strict aesthetic design guidelines. Belvidere House has been restored, and a picturesque garden village surrounds it. The old Belvidere
Village surrounds the little church. The Village Green remains inviolate and the Boxing Day cricket game, started many years ago by Charles & Lexi Elliot, is still played each year. The graves of the Duthie family remain in their beloved Belvidere, resting to the sound of guineafowl, plovers and herons and their memorial lives on. This impressive home has been extremely well designed and must be experienced to appreciate all its features, too numerous to mention. Some have proposed that this property has great potential as a boutique hotel. Arrange a viewing with your Seeff agent to see it for yourself and make this history part of your family’s future.
PRICE: R15 000 000 FEATURES: 5 Bedrooms, 5 Bathrooms, 4 Garages LAND: 2 747m plus an adjacent 1 832m2 plot under lawn which runs down to the lagoon protecting the beautiful view in perpetuity. WWW.SEEFF.COM REF: 2356311 AGENT: Yvette Botha +27 (0)82 458 0876 or yvette.botha@seeff.com 2
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I N N O VAT I O N F O R L I F E
TECHNOLOGY MEETS HARMONY
At the heart of every Valcucine kitchen is a belief that good design improves wellbeing.
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or nearly 40 years, Valcucine, the globally recognised Italian kitchen brand, has created some of the world’s most innovative and outstanding kitchen designs. They have always, however, had one central objective in mind: to improve the wellbeing of the user. Valcucine believes that through its dedication to innovation, lasting quality and ergonomics, its designs can bring comfort, joy and sensory delight to everyday experiences. Since the company was established in the 1980s, Valcucine has revolutionised the way space in the kitchen is understood through numerous ground-breaking and award-winning innovations. One of Valcucine’s first designs, the iconic Artematica kitchen, set a new benchmark for versatility in the sector with the world’s first unit-door system featuring an invisible aluminium frame. This pioneering door-frame system could accommodate a huge variety of materials and finishes – including HPL in scores of different colours, lacquered MDF and glass – opening up endless new aesthetic combinations and design ideas. Artematica’s exceptionally light panels also made a quieter closing motion possible, for more pleasant, fluid motions and interactions,
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KITCHENS
and its rounded edges and corners offered improved comfort and safety. Aesthetically, its refinement and seamless surfaces reduced kitchen design to a dramatically beautiful play of pure volumes. This year, Valcucine is celebrating the 30th anniversary of the launch of Invitrum, the glass version of Artematica, which was the world’s first kitchen system with units and doors constructed from 100% recyclable materials. Valcucine’s view of people’s wellbeing has always included living in harmony with the environment, creating a balance between the use and the replenishment of natural resources. The revolutionary use of materials and attention to detail have been one of the cornerstone of Valcucine’s pioneering approach, and throughout its history, its designers have constantly embraced material innovations. In the 1990s, Valcucine launched Riciclantica, the eco-tech kitchen concept that opened up new possibilities for layouts. Riciclantica stands for “lightness and resilience”, and by introducing the world’s lightest and slimmest
doors, measuring just 2mm, Valcucine made it possible to plan kitchen layouts with wall-hung units that enabled new freedom of arrangement and movement. At the same time, Riciclantica’s remarkable reduction in the amount of material necessary to construct the kitchen underlined the company’s commitment to realising people’s wellbeing through their desire to live in harmony with nature. Most recently, the launch of Genius Loci marked the evolution of Valcucine’s embrace of personalisation through the fusion of traditional Italian handicraft techniques and natural materials with technological progress. This modular kitchen not only offers the ultimate in customisation, but through the inclusion of a secret and intimate space in a drawer – inspired by the concept of the secretaire, an antique writing desk with a hidden drawer – offers new levels of sophistication by taking design beyond functionality. While the Genius Loci provides tactility and individuality through craft, it also features Valcucine’s Air Logica System, a game-changing ergonomic back panel that conceals kitchen
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accessories such as dish-drainer, small appliances, electric sockets, utensil hooks and the like. Combined with Valcucine’s V-Motion kit, which allows users to interact with the kitchen with gesture control, using motor-driven opening and closing mechanisms that allow users to open and shut Air Logica System’s deep drawers and back panel doors even when their hands are occupied, the Genus Loci takes each interaction with the kitchen to magical new heights of emotion and delight. All Valcucine’s kitchens are designed to last for generations and to remain impervious to trends. But for Valcucine, kitchen design goes beyond aesthetics. There is a constant quest for new ways to innovate, both in terms of kitchen ergonomics and the company’s environmental agenda, with people and their day-to-day wellbeing placed at the centre of everything it does. Valcucine SA has a dedicated showroom in Cape Town and is represented in Johannesburg by Casarredo. Find out more by visiting their website. www.valcucinesa.co.za
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MOTORING
EFFORTLESS EVERYWHERE
THE ROLLS-ROYCE
CULLINAN SUV
The super-luxury lifestyle is evolving with Rolls-Royce in the lead. Luxury is no longer an urban concept. Rolls customers expect to go everywhere in luxury, effortlessly and without compromise, conquering the most challenging terrain to enjoy life’s most enriching experiences, wherever they may be. The Rolls Royce Cullinan is that car.
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hen Rolls-Royce announced three years ago that it would launch Cullinan, it did so in the knowledge that its customers around the world had asked it to build “The Rolls-Royce of SUVs”, with luxury, performance and usability not seen before in the SUV market. Many of these customers were younger, very successful high-net-worth individuals who are heavily engaged in the experience economy and wanted a Rolls-Royce that would take them to the ends of the earth in ultimate luxury. “We knew we had to offer our clients what they couldn’t find in the SUV market,” comments Müller-Ötvös, Chief Executive Officer, RollsRoyce Motor Cars. “Our clients do not accept limitations or compromises in their lives. They are the new pioneers, and for them it’s about their sense of adventure and daring in how they live their experiences. This approach to life demands a motor car that can go anywhere in ultimate Rolls-Royce style.” It was clear that what these new, younger and more adventurous customers didn’t want was a vehicle as ubiquitous as an SUV with compromises such as increased cabin noise due to the “two-box” formula; shared platforms that affect performance and comfort; the choice of being good either on-road or off-road; or a lower, more featureless SUV that blends in and becomes just another car. Making luxury “effortless, everywhere” engendered an evolution in Rolls-Royce’s approach to creating an authentic Rolls-Royce SUV. The most obvious sign of this was the radical rear of Cullinan. For the first time a Rolls-Royce has an opening tailgate, called ‘The Clasp’. In a nod to the era when luggage was mounted on the exterior of the motor-car, so the occupants did not travel with their belongings, the rear profile of Cullinan is a two-part, ‘D-Back’ format, with the bustle denoting the place of the luggage. ‘The Clasp’ opens and closes in its two sections automatically at the touch of the key fob button. The rear passenger compartment of Cullinan has been designed to offer the best seat in the house for the owner’s particular needs. Two rear configurations are offered – Lounge Seats or Individual Seats. The rear
compartment or boot area offers a standard 560 litres of space, growing to 600 with the parcel shelf removed. Furthermore, the base of the rear seats sits higher than the boot floor, so even with both rear seats folded, the items in the boot cannot slip forward and are safely contained, unlike in any other SUV. But for those wishing to carry a long item back from their trip – whether it be a painting from the Art Gallery or a newly discovered artefact from the latest archaeological dig – a loading length of 2 245mm and load capacity of 1 930 litres is accessed by electronically raising the boot floor to meet the seat base, allowing the item to slide through effortlessly. Cullinan awakes at the touch of the unlock button on the Bespoke key, or indeed by simply reaching out to its beautifully tactile stainless steel door handle. It lowers itself by 40mm to make entry effortless as the iconic Rolls-Royce coach doors stand open to welcome driver and passengers to their adventure. Having stepped directly into the cabin, thanks to the wide aperture of the doors and completely flat floor, driver and passengers press the door closing button to seal themselves within the sanctuary of Cullinan’s cabin. Or one touch of the sensor on the exterior door handles will see the doors automatically close themselves from outside. A glass partitioning isolates the luggage compartment so that items may be loaded without compromising interior comfort. A touch of the start button then elevates Cullinan 40mm to its standard, commanding ride height, placing its occupants in the perfect position from which to see the world as it drives off. The endless stream of innovation with this first Rolls Royce SUV does justice to the spirit of adventure that has been part of the company’s DNA since launch. Lawrence of Arabia weaponised a Rolls to traverse the deserts. British aristocrats explored the sub-continent with their faithful Rolls. Today, new frontiers are opening again for those who cherish luxury at every turn. The Cullinan will take you there and leave many a craned neck as you pass by… Follow this amazing new journey on Twitter at #EffortlessEverywhere.
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PRETTY IN
PINK
Summer time is a light-hearted time, so we bring you fizzy, fruity, and fluffy cocktails to celebrate those long, lovely days. All recipes make 4 servings.
LET’S GO BARBIE INGREDIENTS CANDY FLOSS COSMO INGREDIENTS • 250ml vodka • 125ml cranberry juice • 125ml pineapple juice • Bag of candy floss (preferably pink) • Lime slices to garnish • Martini glasses
DIRECTIONS
Combine the vodka and juices over ice in a cocktail shaker. Place a puff of cotton candy in a martini glass. Shake vigorously for 10-15 seconds then strain and pour over the candy floss and watch it dissolve. Make sure you have an audience. Garnish with a lime.
• 125ml Malibu Coconut Rum • 125ml vodka • 125ml cranberry juice • 125ml orange juice • 125ml pineapple Juice • Strawberries and whipped cream to garnish • Highball glasses
DIRECTIONS
Combine the coconut rum, vodka and juices over ice in a cocktail shaker. Shake vigorously for 10-15 seconds then strain and pour into a highball glass. Garnish with a large dollop of cream and a strawberry.
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COCKTAILS
WATERMELON LIME MARGARITAS
adapted from kitchenconfidante.com
INGREDIENTS
FROZEN CHERRY MOJITOS
adapted from mybakingaddiction.com
INGREDIENTS • 250ml white rum • Lime simple syrup (recipe below) • 500g frozen pitted cherries • 3 cups crushed ice, plus extra to serve if desired • 1/2 cup packed fresh mint leaves • Lime wedges and fresh cherries to garnish • Whisky glasses
• 250ml tequila • 125ml Cointreau • 1/2 cup caster sugar • 4 limes • 4 cups diced watermelon • 4 tablespoons agave nectar (to taste) • 4 cup ice cubes • Sliced watermelon and lime to garnish • Margarita glasses
DIRECTIONS
Place sugar in a saucer. Prepare a glass by slicing one lime in half and rubbing the cut edge over the rim of the glass. Lightly dip it into the salt and set aside. Squeeze the limes and pour the juice into a blender. Add agave nectar, watermelon chunks, ice, tequila and Cointreau to the blender and blend until smooth. Serve immediately, garnished with a watermelon and lime slice.
Lime Simple Syrup • 1 cup sugar • 1 cup water • 3 limes, juiced and zested
DIRECTIONS
In a small saucepan, combine the sugar, water, lime juice and lime zest. Bring to a boil over medium heat then reduce heat and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.
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BALSAMIC-SEARED TUNA
WITH ORANGE & GRAPEFRUIT SALAD Head to your favourite fish monger at your neighbourhood grocery store because now is a great time to introduce seafood into your regular weekly menu. Fish is a low-fat, high-quality protein, filled with Omega-3 fatty acids and vitamins such as D and B2 (riboflavin). It is also rich in calcium and phosphorus and a great source of minerals. Here’s how eating fish can help improve your overall health and prevent a number of diseases.
Seafood is low in saturated fat and high in Omega-3, which can not only protect the heart from disease but also lower the amount of cholesterol in the blood.
body with many essential nutrients, including iodine, selenium, zinc and potassium. Iodine is important for the thyroid gland, and selenium makes enzymes that can help offer protection from cancer.
2 BLOOD VESSELS
6 LUNGS
Eating fish can improve your circulation and reduce the risk of thrombosis.
3 JOINTS
Researchers have found a link between Omega-3 fats and osteoarthritis and eating fish as a regular part of a balanced diet has been shown to ease the symptoms of rheumatoid arthritis.
4 EYES
A recent study has suggested that Omega-3 fatty acids can help protect the eyesight of those suffering from age-related macular degeneration (AMD), a condition which causes the retina to degenerate and eyesight to become blurred. Fish and shellfish also contain retinol, a form of vitamin A, which boosts night vision.
5 CANCER
As well as being a source of many vitamins, seafood provides the
A number of studies have indicated that fish and shellfish may help to protect our lungs. Not only can seafood relieve the symptoms of asthma in children, but it has shown signs of preventing it.
7 MIND
Seafood may also play a large part in preventing depression. New research has highlighted the links between low Omega-3 levels and a higher risk of depression.
8 SKIN
Not only does Omega-3 help to protect the skin from the harmful effects of UV damage, but eating lots of fish can also help with the symptoms of skin conditions such as eczema and psoriasis.
9 BOWEL DISEASE
Evidence suggests that a diet rich in
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fish oils can help to protect us against serious inflammatory bowel diseases (BD) including Crohn’s disease and ulcerative colitis.
10 BRAIN
The human brain is almost 60% fat, with much of this being Omega-3 fat. Probably for this reason, research has indicated that people who eat plenty of seafood are less likely to suffer dementia and memory problems in later life. DHA, an Omega-3 fat found in seafood, has also been linked to improvements in children’s concentration, reading skills, behaviour, and Attention Deficit Hyperactivity Disorder (ADHD).
What is Omega-3? Because our bodies don’t produce Omega-3 fatty acids, we must get them through the food we eat. Omega-3 fatty acids are found in every kind of fish, but are especially high in fatty fish. Some good choices include salmon, trout, sardines, herring, canned mackerel, canned light tuna, and oysters.
Sources: Seafish (UK), American Heart Association, Mayo Clinic.
1 HEART
[SERVES 4]
RECIPE
FOR THE FISH • 800g tuna loin • 2 tbsp olive oil • 2 tbsp balsamic vinegar • 1 red chilli, chopped • Sea salt and black pepper • Olive oil for drizzling FOR THE CAPER MAYONNAISE • 2 garlic cloves, minced • 2 egg yolks • 1 tsp white wine vinegar • 1 cup vegetable oil • Juice of ½ a lemon • 1 tbsp capers, drained and chopped FOR THE SALAD • 2 grapefruits and 2 oranges, peeled and sliced • 100g black olives • Olive oil for drizzling • 50g micro herbs
METHOD
Sources: Seafish (UK), American Heart Association, Mayo Clinic.
1. Place tuna loin in a shallow bowl, whisk together oil, balsamic vinegar and chilli, pour over tuna, season. 2. Heat a pan, sear tuna on each side until browned and cooked to your liking. Set aside and keep warm. Reserve pan juices. 3. For the mayonnaise: Place garlic, egg yolks and wine vinegar in a blender, blitz for 30 seconds, then slowly add oil in a steady stream until the mixture is thickened and creamy. Stir through lemon juice and capers, and season. Thin with a little warm water if required.
[SERVES 4]
4. For the salad: Toss together all the ingredients, drizzle with olive oil and season.
FOR THE FISH • 800g tuna loin • 2 tbsp olive oil • 2 tbsp balsamic vinegar • 1 red chilli, chopped • Sea salt and black pepper • Olive oil for drizzling
5. To serve: place tuna on a platter, pour over pan juices and slice. Garnish with micro herbs and serve with the caper mayonnaise.
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