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ISSUE NO. 438

9 771819 264006

12438

DECEMBER 2016 • No. 438 • RSA R42,90 (VAT included) Foreign countries R45,40 Namibia N$45,40

DECEMBER 2016

MAKE YOUR WORLD BEAUTIFUL


DECEMBER 2016

Craft & décor

55 Counting down: make the run-up to Christmas lovely 56 Convert coffee filters and cardboard into the prettiest angel wings 58 Embellish a wire-heart wreath with air-dry clay ornaments 60 Fold a string of festive lanterns from colourful cardboard 62 C ount down the days with an Advent calendar – we show you two ways 66 Add a touch of festive greenery to your décor with moss 67 Under the tree: choose a few of our ideas to decorate your Christmas tree 68 Sew animal shapes: embroider the details or use a picture transfer technique 74 Turn a brown paper packet into Santa’s golden gift bag 76 Make a Christmas tree piñata 78 Give tired old ornaments a classic new look with decoupage 79 Write a seasonal message with Scrabble letters 80 Make two types of baubles from paper remnants 84 Decorate air-dry clay shapes with pictures and gold leaf 87 All set to celebrate: dress your festive table beautifully 88 DIY crackers – choose your own paper and the contents 90 Brighten up your table with cute reindeer bags and boxes 92 Fold your napkins in the shape of a Christmas tree

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ON THE COVER: • STYLING: HANNES KOEGELENBERG • PHOTO: ED O'RILEY

On the cover Thirty-five projects step by step 27 Find all your festive food here 55 Make-it-yourself Christmas

35 STEP-BY-STEP PROJECTS

Food & entertaining

27 B ack to basics: we show you step by step how to make the perfect Christmas meal 28 Starters: tempura prawns with sour cream and chives dipping sauce, roasted butternut and sesame dip, seared beef carpaccio with blueberry dressing 32 Main dishes: leg of lamb baked in salt dough, stuffed fish roast, roast and carve a chicken, stuffed rolled pork loin 42 Side dishes: festive salad, gravy, roast potatoes 46 Sweet things: chocolate and berry trifle, snowflake biscuits, roasted peach and hazelnut praline ripple ice cream, cranberry nut bread ring, reindeer biscuits 96 Bake and ice spekulaas biscuit place cards

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4 From the editor 6 Things to do this month 9 Quote of the month 10 Things to read this month 12 What’s new around town and in the shops 104 Subscribe and save 107 In your next Ideas

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CRAFT AN AIR-DRY CLAY WREATH

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85 77 ADD A BIT OF BLING

MIX-AND-MATCH ADVENT BOXES

HAVE FUN WITH A PIÑATA TREE

MAKE REINDEER PARCELS

FOLD PAPER DECORATIONS

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To make this month

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DECORATE WITH MOSS

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CRAFT YOUR OWN CRACKERS

DECOUPAGE BAUBLES

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eople are fond of using the expression that something is like childbirth – despite your firm resolve never to repeat it, with time you forget and before you can wipe your eyes, you’re doing it again. The two years that have passed since my last Christmas decoration session with my godchild Anelle were not quite long enough for me to forget it and I gave everyone ample notice that this time we’re keeping it simple and enjoying a peaceful time together. And to make it as easy as possible, I added that this year’s theme is just white. Mistake number one was using the word ‘theme’. For a can’t-sit-still DIY fanatic this word is like a red rag to a bull. Or a white one in this case. It wasn’t long before her first photos and proposals emerged from their digital depths to show me in which direction she is heading. As I’m sitting here writing, I’m weighing the pros and cons of falling into the trap. On the one hand there’s a pile of books waiting, the beach is just a few bus stops away and I know I can still set a reasonable table relatively quickly and easily. On the other hand there’s fellow-maker pressure and this month’s step-by-step issue with its myriad fold and glue projects that would fit in so well with a white (or any other) theme. Keep an eye on my Instagram feed closer to Christmas to see what I have decided to do. If nothing appears there, then you know. . . In the meantime I hope you all still have a little energy in reserve to tackle our projects with enthusiasm and to show us your photos. A little effort and your personal touch remain the best way to make the family and the occasion feel special. For our team photos this year, we played around on Snapchat. May your festive season be filled with joy, peace and love. • Follow me on instagram.com/terenaleroux.

If you see this icon on a project, it means that its step-by-step video will be loaded during the month to make your projects even easier to do. 4 IDEAS December 2016


December 2016 IDEAS 5


6-18 December Made in the Cape Christmas market, Cavendish Square, Claremont.

Visit this market in Modderfontein in Gauteng on the first and last Saturday of each month from 8am to 2pm. For the festive season they’re open on 3 and 10 December. The market has over 80 stalls selling everything from breakfasts, fresh produce and handcrafted cheeses to ceramics, plants and décor items. There’s also a kiddies’ arts and crafts section. For more information, search for Fresh2U Farmer’s Market on Facebook.

Take a blanket for a picnic under the trees, or feed the ducks while the children enjoy train rides, a jumping castle, sand art and more. The market features artisan food and locally produced and handpicked crafts. It takes place on the first and third Sunday of the month from 10am to 3pm. Festive season markets take place on 4 December from 10am to 3pm and 16 December from 1pm to 8pm. For more information, go to centurionmarket.co.za. 6 IDEAS December 2016

compiled by L ARA FOREMAN

1-3 December The Wilderness Open Gallery Art Exhibition at the Wilderness Hotel includes art workshops such as painting, pastel on sandpaper, leather work, driftwood sculpting and crochet. Search for Wilderness Open Gallery on Facebook. 3-4 December Taste South Africa’s finest Cap Classiques and a selection of French champagnes at The Magic of Bubbles Festival at the Huguenot Monument in Franschhoek. Tickets cost R350. Go to franschhoek.org.za for more information.

5-22 December Stall holders at the Simply South Gift & Craft Fair at the NG Church in Ladies Mile Road in Bergvliet sell toys, home décor, food gifts, Christmas cakes, plants, jewellery and natural body and health products. Search for Simply South Gift & Craft Fair on Facebook or call 083 618 6366. 6 December Spier wine farm’s Festival of White Lights takes place at 8pm. It’s a fun way to celebrate the festive season with the family. For more information, go to spier.co.za.

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9-22 December The ‘Ek Lief Krismis’ market takes place in Eden Place, Kraaibosch in George. It’s open from 9am to 6pm every day. You’ll find décor items, clothing, handbags, soap, jewellery, ceramics, sweet treats and more. Go to ekliefkrismis.co.za. 11 and 18 December Shop for handmade crafts, food, beer and wine at the Kirstenbosch Craft and Food Market. There’s also a jazz band and pony rides for the kids. Search for Kirstenbosch Craft and Food Market on Facebook. 14 December The Stellenbosch Street Soirées bring together live music, wine and food in a street-party format. They take place from 6pm every second and last Wednesday of the month until the end of March 2017. Street food will be on sale and R70 gets you a glass for tasting the wines. For more information, call 021 886 4310, or go to wineroute.co.za. 16-18 December Enjoy oysters and bubbly, wine and cheese, fresh bakes and burgers at the Our Favourite Things Market at Gabriëlskloof in the Overberg. Shop for jewellery, clothing, quilts, ceramics, toys and knits. There will also be music and a shuttle service. For details, call 028 284 9865, email nicolene@gabrielskloof.co.za or search for Gabriëlskloof on Facebook. 19-23 December The Boerevintage Gift Market takes place at the NMMU campus at Saasveld just outside George. There will be more than 120 stalls. Entrance is free. For more information, search for Boerevintage Geskenkemark on Facebook.


30 November – 4 December Find handcrafted goods, decorations, treats and activities for the kids at the Montecasino Christmas Market in Fourways. Go to montecasino.co.za. 2 December Gauteng Opera’s Christmas Concert is on at the Linder Auditorium in Parktown. Take along an unwrapped gift for a child – the presents go to the Orlando Children’s Home. Book through Computicket. 2 December – 8 January 2017 Take the family to the Garden of Lights at the Peermont D’oreale Grande Hotel at Emperors Palace in Kempton Park from 7pm to 10pm daily. Tickets cost from R25. Book at webtickets.co.za or a Pick n Pay money counter. 3 December The Crafters Fair at the Northfield Methodist Church in Benoni features more than 120 stalls. Entry is free. Go to craftersfair.co.za. 3 December The Linden Market & Champagne Lane is open from 8.30am to 4pm. Go to thelindenmarket.com. 3-18 December Support the Nickel Xmas Market in Zwavelpoort in Pretoria, organised by the Kungwini Welfare Organisation. Entrance is free. Go to nickelmarket.co.za. 22 December The Great Moscow Circus opens at Montecasino. Go to greatmoscowcircus.co.za or GreatMoscowCircusSA on Facebook.

1-4 December Christmas in the Home takes place at the Boardwalk Exhibition Centre in Port Elizabeth. Details on their Facebook page. 3-4 December Join the art meander in Port Elizabeth from 9am. Buy a map from Art on Target in Essexvale for R20. Call 078 203 6034 or email cindy@capecomposite.co.za. 10, 17, 24 and 31 December Attend the Rhodes Market from 9am in the main street in Rhodes. For more information, call 083 327 1724. 26 December The Sheep Festival in Rhodes is open from 10am to 4pm. For details, call 083 659 3271.

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

16 24 31 Day of Reconciliation

19 25 January IDEAS on sale

Christmas Day

Day of Goodwill

Public holiday

29 November – 3 December The Kroonheuwel Krismismark takes place in Verwoerd Street in Kroonstad. For more info, call 083 635 2851 or search for Kroonheuwel Krismismark on Facebook. 15-24 December Shop at the Parys Christmas Market in Schilbach Street. The market is open from 9am to 6pm. For details, call 082 958 6312 or 056 811 4994.

11 December Wrap It Up – The Christmas Gift Market takes place at The Tusk Umfolozi Casino in Empangeni. Entrance costs R30; children under 12 free. For more info, email jo@eventscompany.durban. 13-17 December At the KZN Christmas Market Festival at the City Hill Church in Hillcrest, you’ll find more than 200 stalls, a food court and entertainment for the kids. For more information, go to kzncmf.co.za. 15-18 December The Shongweni Farmers Market hosts its annual Christmas Extravanganza. Entry is free. For more information, email info@shongwenimarket. co.za or go to shongwenimarket.co.za.

Christmas Eve

New Year’s Eve


Choose fresh produce in season to ensure the best in nutrition and flavour, as well as the best price, and reduce your carbon footprint at the same time. HERBS: chives, mint,  sage, thyme, marjoram,  origanum, basil, rosemary,  fennel, dill, bay leaves.

VEGETABLES: globe artichokes, green  beans, sweet peppers, carrots, courgettes,  cucumbers, brinjals, garlic, lettuce, mealies,  mushrooms, onions, parsley, potatoes,  pumpkin, radishes, spinach, squash,   sweet potatoes, tomatoes. FRUIT: cherries, figs, nectarines, peaches, 

plums, bananas, lemons, litchis, mangos,  pawpaw and papaya, pineapples, spanspek,  watermelons, rhubarb.

agapanthus, allium,  alstromeria, amaranthus,  anthiriums, Asiatic lilies,  calla lilies, carnations,  celosia, chincherinees,  chrysanthemums,  delphiniums, everlastings,  gerbera daisy, gladiolus,  lavender, lisianthus, orange  balls, roses, sea holly,  sunflowers, trachelium, some  proteas and fynbos. 8 IDEAS December 2016

STYLING: CARIN SMITH • PHOTO: ED O’RILEY

FLOWERS AVAILABLE IN DECEMBER:


– Jon Kabat-Zinn


Dia na.P roc ter@ med ia24 .com

compiled by DIANA PROC TER

NON-FICTION AND FICTION

CRAFT & LIFESTYLE Annie Sloan Paints Everything (Cico, R299)

Paint can transform any surface in your house. As well as ways to make over walls and furniture, you’ll also learn techniques for painting floors, fabrics, lighting and much more. Learn about printing, stencilling, gilding, transferring images and dyeing fabric, as well as how to make the most of Annie’s Chalk Paint range. Find out, too, how to combine colours for different styles, and how to tap into your creativity by painting patterns freehand. Country Daydreams by Monique Day-Wilde (Metz Press, R95)

With these original designs the artist spirits you away from your daily routine and invites you to colour shapes and images from country surroundings. The designs 10 IDEAS December 2016

range from simple outlines to intricate combinations and unusual perspectives. The compact book will fit in your handbag, making it ideal to carry with you everywhere – perfect for the summer holidays. The designs are printed on good quality paper on one side only. There are three other books in this series: Winged, Town and Garden. FOOD Simple by Diana Henry (Mitchell Beazley, R470)

No-one is better than Diana at turning the everyday into something special. These are recipes you can rustle up with no fuss, but which will knock your socks off with their flavour. From Turkish pasta with caramelised onions, yoghurt and dill, and paprika-baked pork chops with beetroot, caraway and sour cream to Parmesan-

roasted cauliflower with garlic and thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge – or are able to pick up on the way home from work – and provides recipes that will become your friends for life. The Cookie Jar by Lisa Clark (Struik Lifestyle, R200)

This is a collection of recipes for biscuits, cookies and rusks, written for the home baker. There’s something for everyone, from old favourites like chocolate chip cookies to fancy tuiles and savoury nibbles, and even gluten-free and vegan options. You don’t need to be an experienced baker to achieve success with these recipes. They are easy to follow and use everyday ingredients, and will take you back to the days when baking was therapeutic and an important part of life.

What’s your cat up to when you’re not around? Do dragons exist? Are clouds alive? Why did three men risk their lives for a penguin egg? These are just a few of the questions puzzled over by the author, who realised a while back that he knew nothing about the natural world. So he set out to discover it. Assembled from his years of wandering around Africa, this is a funny, thought-provoking book. The Owl Always Hunts at Night by Samuel Bjørk (Transworld, R305)

When a woman is found dead, the police are quick to respond. The body is posed, the scene laboriously set. There is almost no forensic evidence. Detective Mia Krüger has been signed off work pending psychological assessment. But her boss has scant regard for the rules and offers her an unofficial deal. Then a hacker uncovers something that forces them to confront the scope of the killer’s plans and the chance that he may already be on the hunt for a second victim.

ALL BOOKS ARE AVAILABLE AT EXCLUSIVE BOOKS OR FROM TAKEALOT.COM OR LOOT.CO.ZA • PHOTOS: ED O’RILEY OR SUPPLIED

Wild As It Gets by Don Pinnock (Tafelberg, R240)


SHARE YOUR INFORMATION WITH US!

Shops, décor and craf t: Dala Wat ts at dwat ts@media24.com. Food: Louisa Holst at ideasmagazinefood@gmail.com.

Here is this month’s line-up of what’s new on the block and on the shelf.

Keep the kids happy this Christmas with quirky Christmas decorations, like this reindeer with a scarf (R399,99) and Santa advent calendar (R229,99), available from MRP Home stores nationwide.

Charlotte Rhys has a wide range of products ideal for Christmas gifts, from body, bath and men’s collections to home fragrances. This bottle of Atmosphere room spray with its fresh Spring Flowers fragrance costs R211,50 and is available from Charlotte Rhys shops or charlotterhys.co.za.

Vibrant style Add a bright splash of colour and some cheerful patterns to your life with the Lou Harvey summer collection. It includes this new JoJo handbag, as well as a versatile curved cosmetic bag, a double-zip cosmetic bag and a double long-tom cooler bag – just in time for alfresco dining and plenty of socialising in the sun.

• Shop online at louharvey.co.za.

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CHRISTMAS BUBBLES Enjoy one of these new bubblies with your festive celebrations. Steenberg Sparkling Sauvignon Blanc (R115) is made in a more youthful style than a classic Méthode Cap Classique, and is crisp, lively and refreshing. Krone Night Nectar 2015 Rosé (R110) is a demi-sec MCC with aromas of fresh strawberries and cranberries. Its name reflects the Krone tradition of night harvesting. Christina Brut Limited Release MCC (R120) from Van Loveren wines recently earned four stars in Wineland magazine and a medal at the Amorim Cork MCC Challenge.

Impress your guests with topquality, award-winning cheeses from Dalewood Fromage. The Boland is a three-month matured, semi-hard cheese made in the style of a Port Salut. It has a relatively mild flavour and enhances any cheese board. Dalewood’s cheesery shop, on the R45 in Simondium, is open Monday to Friday (9am-4pm). Go to dalewood.co.za for details.

SCENT

Featuring a playful porcelain robin, the Noel Porcelain Diffuser infuses the room with the aromas of mulled spices, Fraser fir, spruce and festive citrus fruit, leaving it gently scented for up to three months. • Priced at R1 800 from Crabtree & Evelyn stockists or go to crabtree-evelyn.co.za.

This colouring book is the ideal gift for those who need a bit of time out. It is a beautiful book full of illustrations and words from the scriptures, hymns and inspirational writers. Just add colour and meditate through your creativity. Whatever is Lovely is from WaterBrook Press and available at cumbooks.co.za at R194,95.

Time for high tea The new range of teas from Twinings takes the boutique loose-leaf tea experience home in the most inventive and convenient of ways. The teas are packed in pyramid-shaped silk teabags, with flavours like Earl Grey, Budding Meadow Camomile, Medley of Mint and Red Berry Infusion. Available from Thrupps and selected Pick n Pay and Spar stores at R149,99 for 15 teabags. December 2016 IDEAS 13


FOR THE FAMILY Struggling with your Christmas shopping? Browse faithful-tonature.co.za – they have a wide range of gifts for everyone in the family, from homeware and DIY to décor, wrapping ideas and earth-conscious festive fare.

Don’t forget the birds this holiday. . . This Sagaform designer bird feeder will keep them happy. It’s easy to hang from a tree or a wall of your house. • Buy yours from moonsafari.co.za.

Goodie boxes

If you’re stuck for gift ideas, take a look at The Ooh! Box. It’s a selection of food and wine gems from around South Africa, delivered to your doorstep. Onceoff prices range from R350 to R759 per box. • Go to theoriginalboxcompany.com for details.

New on the craft beer scene is this range from a small family-owned brewery that started as a home-brew enterprise just 2km from Blouberg beach with its iconic view of Table Mountain. The variants on offer include the flagship 17/17 ale – named for the number of months and days it took to obtain a brewer’s licence. The bottle-conditioned beers are made in small volumes using pure mountain spring water. • Order online from bloubergcraftbrewery.co.za or call 084 580 1968.


SUN AND SEA Drawing inspiration

from the colours and textures in nature, the latest Volpes accessory range has been designed to help you recreate a summer oasis in your own home. ‘Think of crisp whites, hues of blue, red and yellow, combined with wood, glass, wire and ceramics,’ says Elmarie Stegmann, buyer for Volpes. Look out for lightweight cotton throws, carpets, glassware, ceramics, lanterns and wire laundry baskets. • Go to volpes.co.za for details.

NOUGAT CRACKERS

Perfect to place on the table, decorate the tree or give as a gift. Wedgewood’s large individual cracker contains eight assorted handmade honey nougat bonbons and the mini crackers (packed in a set of six) contain two bonbons each. Priced between R49,99 and R69,99. Available in selected stores or go to wedgewoodnougat.co.za.

SodaStream has a variety of slick and trendy new machine options to help make summer sipping more fun and they make a great gift too! The flavour range includes a free or naturals option, which has no artificial colourants, flavourants, preservatives or sweeteners. The classic colas and lemonades are still available, but are now complemented by choices such as grapefruit, mango, cranberry and kiwi. • Go to recipes.sodastream.com/recipe-type/cocktails/ for a collection of fabulous cocktail recipes.

Sun-drenched, relaxed and laid-back is the order of the day for the Old Khaki summer collection. Choose from patterns, nautical stripes or muted tones and carefree silhouettes. • Go to oldkhaki.co.za to find your nearest store.

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by TERENA LE ROUX photos ELSKE KRITZINGER st yling DAL A WAT TS

16 IDEAS December 2016


The stunning French armoire has been bolted to the wall to make sure this weighty piece of furniture doesn’t topple over. The first room in the house is Amanda’s workroom where she keeps her wealth of interiors books and magazines behind one of her many lovely old pieces of fabric. It’s also where she keeps her collection of vintage prayer cards and many of her ballet shoes and platters.

‘We married for a house,’ says Amanda Swanepoel, and she and Francois burst out laughing. ‘The plane trees growing over the road made me long for Stellenbosch so much that we kept coming back. Francois surprised me by putting in an offer on the house and we quickly got married so we could move in. ‘To make the situation even crazier, we made a fairly big mistake in our calculations that left us with only R3 000 of our wedding budget. We simply got married in the minister’s house, went to see our parents afterwards, then headed out to celebrate with our friends.’ The house was called the Ghost House and was almost completely overgrown. Fortunately they aren’t afraid of hard work and their love of restoration was just what the old house needed. With screens over the windows to keep out the spiders and the garden cleared, they could make a start. That was 18 years ago and they’re still busy. ‘Every now and then we decide it’s time to paint,’ says Francois, and the 18 IDEAS December 2016

rest of the time Amanda rearranges the rooms. The original details of the house have been retained. ‘White floors would look better, but we can’t bring ourselves to replace the original wood,’ Amanda says. But outside, where the filled-in swimming pool has been turned into a rose garden, and on the front veranda, where the creeper made way for lightweight white curtains that move gently in the breeze, updates are made regularly and enthusiastically. ‘I’m a big fan of Nina Hartmann’s French-Nordic white décor style. And of fabric from Cabbages & Roses and shabby chic, where it all started of course. I used to mix old and modern, but there’s not much modern around here these days.’ And what is her passion: what can’t she get enough of? (A silly question, perhaps, after wandering through the house.) ‘Linen, linen, linen!’ is her reply. ‘And of course porcelain with dainty flowers and soft pastels. And enamel.

And wall-mounted lights with weathered shades. And peonies, roses and hydrangeas, and my favourite peony and pear spray.’ She doesn’t even mention the tiny ballet shoes, tulle skirts, antique icons, tureens and vintage jelly moulds that fill the house. ‘If we have time, we style photos in our home. I love Pinterest and do styling so I can share the images on it. Sometimes I’m the hand model and the “director” and Francois takes the photos until we’re both happy with the result.’ Where they find the time, however, is a mystery. Like Amanda, Francois is also a collector – in his case, old watches and jukeboxes and vintage Peugeots and motorcycles, all of which he repairs and restores. And gramophones, anything that plays music. In fact, it was music that brought the two together 25 years ago. ‘He plays the violin beautifully. What’s more, he’d got a distinction for his honours and was easy on the eye too! How lucky could a girl get?!’ she laughs.


The living room with its day bed and two dining-room suites is a source of amusement for both of them. She may style beautiful table settings here and it’s the home of their beloved French cabinet, but in reality they prefer to eat off a tray on their laps.


‘I finished these curtains in the kitchen especially for you,’ Amanda laughs. This is not only where they cook; it’s also where she displays her vintage jelly moulds, soup tureens and the collection of coronation mugs.

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Each of the two single bedrooms features a lovely French bed that Amanda discovered in Kalk Bay and wardrobes she inherited. One is their guest room and the other belongs to their doggy children – it’s where the three schnauzers can curl up on their own French bed. The master bedroom reflects her love of beautiful fabric. She even made the cushions herself. After trying in vain to save the old bath, they decided on this generously sized ball-and-claw tub that matches the rest of the house perfectly.


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24 IDEAS December 2016


With Francois’s collections neatly curated and kept in two large storerooms at the back of the property, Amanda decided to claim the corner with the compost heap for herself. It was when she showed us pictures of the she shed that she’d built for herself there that we discovered her – and her taste for beautiful things – in Pretoria’s academic neighbourhood. Not to mention her natural sense of styling. As her housekeeper, Thembi Mahlukela, commented just before we arrived: ‘Amanda, you’re a professor of the shoot.’

In the house they preserved the wood, but in Amanda’s she shed in the garden, everything is white. This is her space to play and work and indulge in a few hours of shabby-chic me time, occasionally inviting Francois – or Swannie as she calls him – in for a visit too.


For their Christmas table, Amanda chose her own white space where the angel wings, lovely old cutlery and candle-holder tree fit in perfectly. Only touches of blue and the black star provide the contrast. And, of course, gorgeous ribbon and fabric, without which it just wouldn’t be her table.

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recipes LOUISA HOLST st yling HANNES KOEGELENBERG photos ED O’RILEY

December 2016 IDEAS 27


Serves: 4-6 Preparation time: 45 minutes Cooking time: 10 minutes ♥ 1kg whole queen-sized prawns ♥ sunflower oil, for deep-frying ♥ 150g cake flour, plus extra for dusting ♥ 150g cornflour ♥ 1 large egg, lightly beaten ♥ 500ml ice-cold soda water ♥ lime wedges, to serve SAUCE ♥ 100ml good-quality mayonnaise ♥ 100ml sour cream ♥ 25ml snipped chives ♥ 15ml fresh lime juice (or 10ml lemon juice) ♥ 5ml sweet chilli sauce 1 Remove the heads and shells of the prawns, but leave the tails. Use a small sharp knife to make a slit down the back of the prawns and remove the vein from each one. 2 Rinse the prawns then pat dry. Dust them with flour. Heat the sunflower oil over a medium to high heat for deep-frying. 3 Batter Sieve the flour and cornflour into a bowl. Add 2ml salt. Whisk the egg lightly then stir in the soda water. Pour into the dry ingredients all at once. Stir quickly until the batter is just mixed. Do not allow the batter to stand as it should be used immediately. To test if the oil is hot enough, drop in a little batter. It should float to the surface quickly and sizzle. If using a thermometer, the oil should reach 170oC. Shake the excess flour off 3 or 4 prawns then dip them into the batter. Put them into the oil and fry for a few minutes until light golden and crisp. Remove from the oil with a slotted spoon and drain on absorbent paper. Allow the oil to reach the correct temperature again and repeat with the remaining prawns. Serve warm with dipping sauce and lime wedges. 4 Sauce Stir the ingredients together.

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Serves: 4-6 Preparation time: 40 minutes Cooking time: 40 minutes Oven temperature: 200oC

♥ 500g cubed butternut ♥ 1 medium-sized onion, peeled and cut into wedges ♥ 6 whole garlic cloves ♥ olive oil ♥ 2,5ml ground cumin ♥ 2,5ml ground coriander ♥ 45ml sesame seeds ♥ 100g full cream Greek-style yoghurt ♥ 50g tahini (sesame seed paste) ♥ 5ml lemon or lime juice ♥ 50ml fresh coriander ♥ Tabasco sauce, to taste ♥ baby vegetables or sliced crusty bread, to serve 1 Spread the butternut, onion and

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garlic cloves out on a roasting tray. Drizzle liberally with olive oil and roast in a preheated oven for 20 minutes. Remove from the oven. Sprinkle with the spices and 30ml of the sesame seeds and toss gently. Return to the oven and roast for a further 20 minutes or until tender. 2 Remove from the oven and add the yoghurt, tahini, lemon juice and coriander. Blend in a food processor until smooth. Season to taste with salt and Tabasco sauce. 3 Spoon the dip into a bowl and sprinkle with the reserved sesame seeds. Drizzle with extra olive oil and serve with baby vegetables or slices of crusty bread.


Serves: 4-6 Preparation time: 20 minutes, plus freezing time Cooking time: about 10 minutes ♥ 500g beef fillet ♥ Maldon salt ♥ olive oil ♥ wild rocket ♥ shaved Parmesan, to serve BLUEBERRY DRESSING ♥ 125ml blueberries ♥ 30ml red wine vinegar ♥ 80ml sugar 1 Allow the meat to reach room temperature then rub a little olive oil all over it. Season well with Maldon salt and freshly ground black pepper. 2 Heat a heavy-based pan over a high heat. When the pan is very hot, add the meat and sear for a few seconds on each side. Remove from the pan and set aside to cool completely. 3 Wrap the meat tightly in plastic wrap and put it in the freezer. Leave for a few hours until it is almost frozen and feels firm. Remove it from the freezer, unwrap and use a very sharp knife to cut slices, as thinly as possible. 4 Place the slices on a platter or serving plates. Scatter with rocket leaves. Use a potato peeler to shave slices of Parmesan and add these to the platter. Serve drizzled with blueberry dressing and olive oil, and seasoned with extra salt. Dressing Place all the ingredients along with 125ml water into a small saucepan. Stir over a medium heat until the sugar has dissolved. Simmer uncovered until the dressing has thickened slightly. Cool completely before serving.

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Serves: 6-8 Preparation time: 45 minutes, plus marinating time Cooking time: 1 hour 40 minutes Oven temperature: 200oC ♥ 2kg leg of lamb ♥ 30g fresh rosemary, chopped ♥ 30g fresh parsley, chopped ♥ 6 cloves garlic, crushed ♥ 50ml olive oil ♥ roasted vegetables, to serve DOUGH ♥ 750g white bread flour ♥ 250g salt ♥ 1 large egg, separated

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1 Use a small sharp knife to make incisions into the meat on all sides. Mix the herbs, garlic and oil together. Rub the herb mixture all over the meat and press garlic into the incisions. Set aside to marinate for at least 2 hours or cover and marinate overnight in the fridge. 2 Dough Mix the flour and salt together in a large bowl. Make a well in the centre. Mix the egg white with 125ml cold water. Stir into the dry ingredients. Add more water if needed to form a stiff dough. Knead for 5 minutes until smooth. Roll out on a lightly floured surface. 3 Put the meat in the centre of the dough and fold the dough over to encase the meat completely. Press to seal the dough closed. Place in a greased roasting tin. 4 Beat the egg yolk with a little water and brush over the surface of the dough. Bake in a preheated oven for 1½ hours. Break open the dough – be careful of the steam. 5 Remove the meat from the dough and put it into a clean roasting tin. Discard the dough. Roast the meat in the oven for a further 10 minutes to give it a bit of colour. Remove from the oven and set aside to rest for 15 minutes before carving it into thin slices.

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Serves: 6-8 Preparation time: 45 minutes Cooking time: about 40 minutes Oven temperature: 190oC ♥ 2 whole trout, cleaned and scaled ♥ 60ml butter ♥ 1 leek, sliced ♥ 2 cloves garlic, crushed ♥ 150g mushrooms, sliced ♥ 250ml fresh white breadcrumbs ♥ 1 large egg, whisked ♥ 45ml freshly chopped dill ♥ 15ml grated lemon zest ♥ 200g streaky bacon ♥ lemon wedges and extra dill, to garnish ♥ olive oil

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1 Heat the butter in a saucepan. Add the leek and sauté over a low heat for 5 minutes until softened. Add the garlic and sauté for a further minute. Increase the heat and add the mushrooms. Cook for a few minutes until softened. Remove from the heat and set aside to cool. 2 Stir the breadcrumbs, mushroom mixture, egg, dill and lemon zest together. Season to taste with salt and freshly ground black pepper. 3 Spoon the filling into the cavities of the fish. 4 Wrap a few pieces of bacon around the middle of each stuffed fish. You can use toothpicks to close the fish and to keep the bacon in place, if you prefer. Put the fish into a greased roasting tin and add a few lemon wedges and dill sprigs to the tin. Drizzle with olive oil. Roast in a preheated oven for 30-40 minutes depending on the size of your fish. The flesh of the fish should flake apart easily when ready.

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Serves: 4-6 Preparation time: 15 minutes Cooking time: about 1 hour Oven temperature: 190oC ♥ whole chicken ♥ 1 lemon per chicken ♥ sprigs of fresh thyme ♥ 45ml soft butter per chicken

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1 Cut the lemon into quarters and put the pieces inside the chicken cavity. Add a few sprigs of thyme. 2 Truss the chicken. Tuck the wings under the body. Pull the legs together and wrap a long piece of string around them so you have equal lengths of string on each side of the legs. Bring the string up over the legs to the back of the chicken. Take both ends of string up and over the chicken where the thighs meet the breasts and the wings meet the body, to the back. Crisscross the string over the bird’s back and bring it up to the legs again. Tie closed. 3 Spread the soft butter all over the skin and place the chicken into a greased roasting tin. Season well with salt and freshly ground black pepper. Scatter with a few thyme sprigs. Roast in a preheated oven for about 1 hour or until the juice runs clear if you insert a knife into the flesh. Baste the chicken with the fat in the roasting tin once or twice during cooking. If it browns too quickly, cover loosely with aluminium foil. Once cooked, remove from the oven and set aside to rest for 15 minutes. 4 To carve. Place the chicken on a cutting board. Use a sharp knife to cut off the wings. Cut between the thighs and breasts and remove the thighs and drumsticks. These can then each be separated into two pieces. Remove the breasts and cut into thin slices.


December 2016 IDEAS 37


Serves: 6-8 Preparation time: 1 hour Cooking time: about 1½ hours Oven temperature: 240oC ♥ 1,5-1,8kg deboned pork loin (ask your butcher to remove the bone) ♥ roasted apples and apple jelly or gravy, to serve STUFFING ♥ 2 pork bangers ♥ 60ml dried white breadcrumbs ♥ 1 large egg ♥ 1 leek, sautéed in a little olive oil until soft ♥ 50ml freshly chopped parsley ♥ 100ml dried apples, chopped ♥ 25ml olive oil ♥ 2 cloves garlic, crushed

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Use a very sharp knife or cutter to cut diagonal lines across the skin of the pork, about 1cm apart (or ask your butcher to do this). Butterfly the pork by cutting at an angle into the middle of the meat. Fold the cut part open so it forms a flat piece.

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Spread the filling over the surface of the flat side of the meat.

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Mix the filling ingredients together and season well with salt and freshly ground black pepper.

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Roll up the meat carefully. Use a piece of string to tie the roll closed. Rub salt over the skin and place the meat into a greased roasting tin. Roast in a preheated oven for 30 minutes, then reduce the heat to 170oC and continue to roast for a further hour to an hour and a half. If the crackling begins to brown too much, cover loosely with a piece of aluminium foil. Once the meat is cooked through, remove it from the oven and set aside to rest for 15 minutes. Cut it into slices and serve with roasted apples and apple jelly or gravy.


December 2016 IDEAS 39


Braised pork neck with cinnamon and honey pears This is a tasty dish that can be prepared in advance and heated up just before you are ready to serve. Serves: 6-8 Preparation time: 45 minutes Cooking time: 2 hours 15 minutes Oven temperature: 150oC YOU WILL NEED ♥ 2kg pork neck ♥ 30ml olive oil ♥ 2 onions, chopped ♥ 1 stick cinnamon ♥ 10ml freshly grated ginger ♥ 500ml prepared chicken stock ♥ 250ml pear or apple juice ♥ fresh sage, plus extra to garnish ♥ 3-4 firm but ripe pears, halved and cored ♥ 60ml honey ♥ 15ml cornflour ♥ roasted carrots, to serve ♥ rice or couscous, to serve 1 Use a long piece of string to tie the neck at intervals to make a neat shape. 2 Heat a large casserole dish over a high heat. Add half the oil and brown the pork on all sides. Remove from the heat and set the meat aside. 3 Add the remaining oil to the casserole dish and sauté the onions over a low heat until tender. Add the cinnamon stick and ginger. Sauté for 1 minute. Add the stock and juice and bring to the boil. Add a few sage leaves. Return the meat to the casserole dish, cover and cook in a preheated oven for 1 hour. 4 Uncover and add the pears and honey to the dish. Continue to cook for 60 minutes or until tender. Remove the meat and pears from the casserole dish and set aside. 5 Mix the cornflour with a little cold water then stir it into the liquid in the casserole dish. Cook over a medium heat until thickened. Remove the string from the pork and serve sliced with pears on the side. Accompany with roasted carrots and rice or couscous. Serve the sauce on the side. Garnish with sage.

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Roast leg of pork with crispy crackling A large piece of pork leg can appear a little daunting to prepare, but it is actually very easy and it’s really delicious. Just follow our easy steps. Serves: 8-10 Preparation time: 20 minutes Cooking time: 3-3½ hours Oven temperature: 240oC YOU WILL NEED ♥ 3kg leg of pork ♥ Maldon salt ♥ 8-10 potatoes, peeled and cut into thick slices ♥ 2 leeks, thinly sliced ♥ fresh origanum ♥ 10ml lemon zest ♥ 100ml dry white wine ♥ 200ml prepared pork or chicken stock ♥ Brussels sprouts, to serve ♥ apple sauce, to serve 1 Score the skin of the pork with a sharp knife, or ask your butcher to do it for you. 2 Rub the meat and skin with salt and freshly ground black pepper. Place the joint on a wire rack in a roasting tin. Cook the meat in a preheated oven for about 30 minutes until the skin begins to crackle. Reduce the temperature to 160oC and cover the meat loosely with a piece of aluminum foil if it is browning too much. Cook for 2 hours. 3 Remove the roast from the oven. Lift up the rack with the pork and set it aside. Drain most of the fat from the tin. Add the potatoes, leeks, origanum, lemon zest, wine and stock to the pan. Return the rack with the meat to the roasting tin, placing it over the potato mixture. 4 Return the tin to the oven and roast for a further hour to hour and a half until the meat is cooked through and the potatoes are tender. Remove from the oven and rest for 10 minutes. Carve thinly against the grain. Serve with the potatoes, Brussels sprouts and apple sauce.

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Serves: 4-6 Preparation time: 40 minutes Cooking time: 30 minutes Oven temperature: 200oC

♥ 2 red peppers ♥ 300ml cubed baguette or other crusty bread ♥ 3 baby gem lettuce ♥ small punnet baby Rosa tomatoes, halved ♥ handful of pitted green olives ♥ 30g watercress or pea shoots ♥ 100g feta cheese DRESSING ♥ 15ml Dijon mustard ♥ 1 clove garlic, crushed ♥ 30ml wine balsamic vinegar ♥ handful of fresh basil, finely shredded ♥ 90ml extra virgin olive oil

Cut the peppers in half and remove the seeds. Place on a baking tray and drizzle with olive oil. Turn them over to coat well with oil then arrange them all cut side down. Roast in a preheated oven for 30 minutes or until charred and tender.

Put the bread cubes on a separate tray and drizzle with olive oil. Season with salt and freshly ground black pepper. Bake alongside the peppers until golden and crisp, then remove from the oven and set aside.

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The peppers will take longer to cook than the croutons. When they are done, remove them from the oven and put them into a glass bowl. Cover the top of the bowl with plastic wrap and allow the peppers to steam for 15 minutes.

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Remove the peppers from the bowl, peel off the skins and discard. Cut the peppers into thick strips.

Dressing Whisk the mustard, garlic and vinegar together. Add the basil. Then whisk in the olive oil.

TO SERVE Cut the lettuces into halves or quarters and place on a platter. Add the tomatoes, olives, watercress or pea shoots, feta cheese and roasted peppers. Add the croutons just before serving. Drizzle with the dressing just before you are ready to eat.


December 2016 IDEAS 43


Serves: 4-6 Preparation time: 10 minutes Cooking time: about 15 minutes

♥ juice and pan scrapings from your roast ♥ 15ml cake flour ♥ 400ml prepared chicken or meat stock, hot 1 Once your chicken or meat has finished roasting, remove it from the roasting tin and set aside. Pour the liquid left in the roasting tin into a jug and allow the fat to rise to the surface. Spoon it off carefully. Put 20ml fat back into the roasting tin and discard the rest. Place the roasting tin over the heat and once it is hot, add the flour and stir well using a wooden spoon. 2 Begin adding the stock, a little at a time. Stir well and then increase the heat and allow the mixture to simmer. Stir until thickened. Continue to simmer until the gravy is as thick as you would like it to be. Season to taste with salt and freshly ground black pepper. 3 Serve hot, alongside your roast meat and vegetables.

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Serves: 4-6 Preparation time: 20 minutes Cooking time: about 45 minutes Oven temperature: 200oC ♥ 1kg floury potatoes – the best varieties to use are Avalanche or Up To Date ♥ 30ml cake flour ♥ 100g duck fat or use 100ml olive oil ♥ sprigs of fresh thyme or rosemary ♥ Maldon salt 1 Peel the potatoes and cut each one in half or into quarters depending on how big they are. Put them into a saucepan and add just enough water to cover them. Add 5ml salt and bring to the boil. 2 Boil for 2 minutes then remove from the heat and drain well in a colander. Shake the colander a few times so the edges of the potatoes become a bit rougher. Sprinkle with the flour and shake again. 3 Put the fat into a roasting tin and heat in the preheated oven. Once the fat has melted and is hot, remove the tin from the oven and add the potatoes carefully. They should form a single layer. Add the herb sprigs and sprinkle with salt. 4 Roast the potatoes in a preheated oven for 15 minutes. Remove from the oven and turn each potato over. Return to the oven and continue to roast for a further 30-40 minutes until golden and crisp. Toss the potatoes once more during the cooking time to make sure they are browned on all sides.

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Serves: 8 Preparation time: 1½ hours, plus refrigeration time Baking time: 30 minutes Oven temperature: 160oC

SPONGE CAKE ♥ 3 large eggs, separated ♥ 95g (110ml) castor sugar ♥ 7ml lemon juice ♥ 75g (140ml) cake flour ♥ 500ml cream, to assemble ♥ 200g raspberries, to assemble JELLY LAYER ♥ 25ml gelatine powder ♥ 375ml cranberry juice ♥ 120ml sweet sherry ♥ 220g (230ml) castor sugar ♥ 200g strawberries, sliced CUSTARD ♥ 800ml milk ♥ 6 large egg yolks ♥ 75g (85ml) castor sugar ♥ 35ml cornflour ♥ 200g dark chocolate

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SPONGE CAKE Beat the egg whites until stiff. Beat in 60g (70ml) of the castor sugar a little at a time. Add the lemon juice and set the mixture aside. In a separate bowl, beat the egg yolks until pale. Add the remaining castor sugar and beat until thick and creamy. Fold the two mixtures together.

Sift a layer of flour over the egg mixture. Fold in gently. Repeat with another layer and continue to do this until all the ingredients are mixed together. Fold in a pinch of salt.

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Pour into a lined 22cm cake tin. Bake for 30 minutes or until the cake begins to shrink away from the sides of the pan and is baked through. Remove from the oven and cool for 10 minutes, then remove from the tin and cool completely on a wire rack.

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JELLY Soak the gelatine in 125ml cranberry juice. Heat the remaining cranberry juice, 250ml water, half the sherry and the sugar together until the sugar has dissolved. Remove from the heat and stir in the gelatine mixture. Set aside until cool.

Place the sliced strawberries into the base of your trifle dish (reserve a few for garnish). Pour the jelly mixture over the sliced berries. Refrigerate until set.


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CUSTARD Heat the milk until steaming. Remove from the heat. Whisk the egg yolks, sugar and cornflour in a bowl, then slowly pour the hot milk into the mixture, stirring continuously.

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Cover with plastic wrap to prevent a skin forming. Set aside to cool completely and refrigerate until cold.

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Return to the saucepan and cook over a gentle heat, stirring until the mixture is thick enough to coat the back of a spoon.

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Whip the cream until stiff. Spoon a layer over the jelly. Place the cake on top of the cream. Trim the edges of the cake, if necessary, to fit it into the bowl. Sprinkle the cake with the remaining sherry.

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Remove from the heat and stir in the chocolate. Transfer the custard to a bowl so it cools quicker.

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Top with chocolate custard and then a layer of raspberries. End off with the remaining whipped cream. Decorate with berries or roses.


Makes: 15-20 Preparation time: 45 minutes, plus chilling time Baking time: 12 minutes Oven temperature: 170oC ♥ 125g (135ml) soft butter ♥ 70g (80ml) castor sugar ♥ 1 large egg ♥ 270g (500ml) cake flour ♥ 1ml baking powder ♥ Fruit Sparkle sweets 1 Beat the butter and sugar together until light. Beat in the egg. Stir in the flour, baking powder and a pinch of salt to form a soft dough. Roll into a ball and cover with plastic wrap. Chill for 1 hour. 2 Roll out the dough on a lightly dusted surface. Use a snowflake-shaped cutter to cut out shapes. Put the snowflake biscuits onto a greased baking tray. 3 Cut out the middle of each biscuit with a small round cookie cutter or a smaller snowflake cutter. 4 Crush the sweets with a small hammer. 5 Fill the holes in the biscuits with the crushed sweets. Use a straw to punch a hole in the tip of a point on each biscuit. Bake in a preheated oven for 12-15 minutes until the sweets have melted. Remove from the oven and leave to cool completely before removing from the tray. Thread baker’s twine through the holes and hang the biscuits on the tree.

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December 2016 IDEAS 49


♥ 4 peaches, stoned and sliced ♥ 30ml butter ♥ 60ml brown sugar ♥ 100g hazelnuts ♥ 150g (170ml) castor sugar ♥ 5ml lemon juice ♥ 2 litres good-quality vanilla ice cream ♥ ice-cream cones ♥ 1 peach, sliced, to garnish ♥ silver balls, to decorate

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Put the peaches into a roasting dish. Add the butter, sugar and a pinch of salt. Add 30ml water and roast in a preheated oven for 30 minutes or until tender. Transfer to a food processor and blend until still slightly chunky. Cool completely then chill until cold.

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Pour the sugar mixture over the nuts. Set aside to cool and harden. Break the praline into pieces and transfer to a food processor. Process until crushed.

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Spread out the nuts on a baking tray and bake in a preheated oven for about 8-10 minutes until they smell fragrant and have darkened in colour. Remove from the oven and spread out on a clean tea towel. Rub the nuts with the tea towel to remove the skins. Spread out the skinless nuts on a baking tray lined with baking paper.

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Allow the ice cream to soften slightly. Spoon a layer of ice cream into a loaf tin or other container. Spoon threequarters of the peach mixture onto the ice cream and use a large spoon to swirl it into the ice cream along with three-quarters of the praline. Top with the remaining ice cream and then the remaining peach mixture and praline.

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Combine the sugar, lemon juice and 25ml water in a pan. Heat over a low heat and brush down any sugar crystals that form on the sides of the pan using a damp pastry brush. Do not stir, but swirl the pan once or twice to ensure even cooking. Once the mixture turns a golden colour, remove the pan from the heat.

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Return the ice cream to the freezer and freeze until firm. Heat an icecream scoop in hot water to make serving the ice cream easier. Serve in cones and decorate with silver balls and a slice of fresh peach.


Serves: 8 Preparation time: 45 minutes Cooking time: 35 minutes Oven temperature: 180oC


Serves: 8 Preparation time: 45 minutes, plus rising time Baking time: 25-35 minutes Oven temperature: 200oC ♥ 100g dried cranberries ♥ 140ml orange juice ♥ 15ml instant dried yeast ♥ 345g (635ml) white bread flour ♥ 40g (45ml) butter, chilled ♥ 2 large eggs ♥ 90ml milk ♥ 30ml sugar mixed with 30ml hot milk, for glazing ♥ icing sugar, for dusting ♥ handful of toasted flaked almonds, to garnish (optional)

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Soak the cranberries in the orange juice for an hour or longer. Mix 2ml salt and the yeast into the flour. Rub the butter into the flour mixture until it resembles breadcrumbs. Whisk the eggs and milk together. Make a well in the centre of the flour mixture and pour the milk mixture into the well. Work the liquid into the dry ingredients a little at a time. Turn the dough out onto a floured surface and knead for 10 minutes (or use a processor with a dough hook). Put the dough into a bowl and cover with a damp cloth. Set aside to rise until doubled in size.

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Roll the dough up from the long side then continue to roll and stretch the log gently until it is 50cm long. Using a sharp knife, cut a slit down the middle of the log.

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Knock back the dough and roll it out to form a large rectangle. Spread out the filling on the dough. (See the page alongside for the filling recipe.)

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Twist the halves over each other. Put the dough on a greased and lined baking tray and shape it to form a circle. Join the ends together. Set aside for an hour or until well risen. Bake in a preheated oven for 20-25 minutes until golden and cooked through. Once it comes out of the oven, brush it with the glaze. Cool completely. Dust with icing sugar and sprinkle with flaked almonds. Tie a ribbon at the top to make it into a wreath. Eat within 2 days.


FILLING ♥ 85g (95ml) soft butter ♥ 60g (70ml) sugar ♥ 5ml mixed spice ♥ 30g (55ml) flour ♥ 100g chopped walnuts or almonds ♥ grated zest of 1 orange Drain the cranberries (step 1) and discard the liquid. Beat the butter, sugar and spice together until light. Stir in the flour and then the chopped nuts, orange zest and the cranberries. December 2016 IDEAS 53


Makes: about 8 Preparation time: 30 minutes, plus setting time ♥ 1 packet flat, round biscuits (we used chocolate cream Bakers Jambos) ♥ striped red or green straws ♥ handful of pretzels ♥ red chocolate Astros or Smarties CHOCOLATE ICING ♥ 50g soft butter ♥ 100g icing sugar ♥ 20ml cocoa powder ♥ about 10ml milk GLACÉ ICING ♥ 50g icing sugar, sifted ♥ a little boiling water

1 Chocolate icing Beat the butter until it is light. Add the icing sugar, cocoa powder and milk. Beat until smooth and creamy. Add a little more milk if the icing is too thick. 2 Turn half the biscuits upside down and spread the icing onto them. Put a straw onto the icing. Sandwich closed with another biscuit. 3 Break the pretzels in half and stick them into the chocolate icing between the biscuits, at the top, to form the antlers. 4 Glacé icing Mix the sifted icing sugar with a little boiling water. Stir until smooth and thick, but spreadable. Spoon the mixture into a small piping bag. Use a little blob to stick a red sweet onto each biscuit to form the nose. Pipe two small glacé icing dots to make the eyes. Set aside until the icing is firm.

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December 2016 IDEAS 55


YOU WILL NEED ♥ wing template ♥ coffee filter papers ♥ white paper ♥ firm cardboard ♥ glue gun ♥ glue stick ♥ faux flower and ribbon

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Copy the wing template alongside in the desired size onto white paper and cut it out.

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Use the glue stick to glue the cardboard wing onto another sheet of white paper and cut it out, leaving an allowance of about 1cm around the edges. Cut notches into the allowance, fold it over to the back and glue it in place. Glue the paper pattern that you put aside to the back of the cardboard for a neat finish.

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Now start covering the wing with ‘feathers’. Pleat the coffee filters between your fingers, work from the bottom tip of the wing towards the top and glue the pleated filter papers at their tips (so upside down) onto the wing with the glue gun. Work in rows that follow the curve of the wing.

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Trace the paper pattern onto the cardboard and cut it out as well. Put the paper pattern aside for now.

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Fold over the ends of the top row of filter papers neatly so they line up with the top edge of the wing and then glue them in position. Make the second wing in the same way, but make it so it is a mirror image of the first one. Glue the wings together at the tags in the middle, tie a ribbon around the join for hanging and decorate them with a faux flower.


projec t ELIZABE TH FESTER st yling DAL A WAT TS photos ED O’RILEY


YOU WILL NEED ♥ air-dry clay ♥ rolling pin ♥ cookie cutters in different shapes and sizes ♥ thin wire ♥ pliers for bending wire ♥ pliers for cutting wire ♥ black craft paint ♥ thin paintbrush ♥ matching ribbon ♥ washi tape ♥ glue gun ♥ wax paper

CLAY SHAPES Knead a piece of the air-dry clay, roll it into a ball and then roll it out to about 3mm thick on wax paper. Cut out shapes from the clay with the cookie cutters. Leave the clay shapes to dry, preferably overnight.

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Check that your clay shapes are completely dry and then paint just the edges with black craft paint. Leave to dry completely.

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WIRE WREATH Bend a piece of wire into a small heart shape. Shape another heart about one-third larger than the first and the last one a third bigger than that. Our biggest heart measures approximately 45 x 45cm between the widest points.

Glue the three wire hearts together at their top indentation using the glue gun. You could also use a piece of thinner wire to bind the hearts together, if you prefer.

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Decorate some of the shapes with washi tape to add more detail. Our tape has postage stamp motifs that can be used individually and we decorated only the small star shapes with them.

Arrange the decorated clay shapes on the three wire hearts and, once you are happy with the look, glue them in place with your glue gun. Hold the wire hearts up off the surface while gluing and work over wax paper to catch the excess glue. Leave to dry before using some matching ribbon to hang the wreath on a door or wall.

TIP Air-dry clay isn’t waterproof so don’t hang the wreath outdoors.

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projec t and st yling DAL A WAT TS photos ED O’RILEY


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YOU WILL NEED ♥ lantern template on page 94 ♥ coloured cardboard ♥ coloured cord ♥ hole punch ♥ double-sided tape ♥ craft knife and cutting mat ♥ metal ruler

Copy the lantern template on page 94 onto the coloured cardboard in the required size (we fitted two lanterns on each A4 sheet), cut it out and fold on the fold lines. Fold the five segments lightly inwards above the fold lines and fold the flaps on the ends outwards.

Turn the cardboard over so the right side (the side that will eventually form the outside of the lantern) is facing you. Stick pieces of doublesided tape on the flap on the edge as well as on the five little flaps on the segments, but don’t remove the backing paper yet.

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Turn the cardboard over again and punch a small hole just below each flap. Remove the backing paper from the tape on the side flap and close the side edge.

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4 Thread a piece of cord through all five holes. Gather in the points of the segments and tie them securely together. 5 Cut a small strip of contrasting coloured cardboard. It needs to cover the five gathered flaps of the lantern plus approximately 1cm extra in both length and width. Stick a piece of double-sided tape on the end and punch two holes near the top edge, about a third of the way in from either side and 0,5cm from the top edge. Remove the backing paper from the double-sided tape on the strip as well as the five flaps, wrap the strip around the five flaps and secure. Make as many lanterns as you need and thread them onto a length of cord.


projec t MICAEL A SCHOLTZ st yling DAL A WAT TS photos ED O’RILEY

December 2016 IDEAS 61


projec t and st yling DAL A WAT TS photos ED O’RILEY

Scan the box template and the animal pictures into your computer and divide the animals into head and body sections. Work with two boxes per A4 sheet of paper and place the first head section on the first side of one box and the body section on the corresponding side of the other box. Place the next head and body sections on the third side of the boxes. Repeat this process until you have 25 boxes. Decorate the second sides of the boxes as preferred and number the fourth sides from 1 to 25.

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Fold the boxes on the fold lines. To make a neat fold, run your craft knife lightly along the fold lines before folding, taking care not to cut right through the paper.

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NOTE If you don’t have a design program, copy the template and pictures and cut, fold and glue them to make the boxes.

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Fold the boxes into shape and secure the side with double-sided tape.

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Cut out all the boxes neatly with a craft knife.

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Put sweets or small toys in the boxes. The children can then have fun matching the heads with the bodies.

ANIMAL PICTURES FROM CREATIVEMARKET.COM

YOU WILL NEED ♥ box template on page 94 ♥ animal pictures on page 71 ♥ 140 gsm white paper ♥ double-sided tape ♥ craft knife and cutting mat ♥ ruler


projec t and st yling HANNES KOEGELENBERG photos ED O’RILEY YOU WILL NEED ♥ polystyrene board cut to the required size ♥ paper cups in the size of your choice (we used espresso cups) ♥ decorative paper for wrappers ♥ giftwrap to cover the board ♥ doublesided tape ♥ adhesive tape ♥ craft knife and cutting mat ♥ drawing pins

Choose the paper for the wrappers and an attractive typeface for the numbers. If you have a design program, scan the paper into your computer, position the numbers 1-25 on the paper in the required size and print it out. We were able to fit two numbers per A4 sheet. If you don’t have such software, simply print the numbers, cut them out and stick them on the paper for the wrappers.

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Stick the wrapper on the cup with double-sided tape. Repeat with the rest of the cups.

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1

Cut open one of the paper cups and stick it lightly on your design using adhesive tape. Make sure the number is in the middle. Trace the outline of the cup on the paper.

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Cover the polystyrene board with giftwrap of your choice. We chose plain cream-coloured paper.

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Cut out the wrapper using a craft knife. Now you can use this wrapper as a template for the rest of the wrappers.

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Arrange the cups on the covered board in five rows of five and mark their positions. Stick the cups to the board from the inside using drawing pins. Use 3-4 pins per cup so it is secure. Fill the cups with sweets and small gifts.


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Decorate animal shapes with simple embroidery. 1

Iron interfacing to the wrong side of pieces of white fabric, each large enough for one of the animal patterns on page 71.

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Embroider the animal with three strands of embroidery thread in the colours as shown in the photo on the page alongside. Embroider the outlines in back stitch, work cross stitches onto the body and complete the details, such as the facial expressions and scarf, as in the photo.

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Using the fabric marker, mark the stitching lines on the wrong side of the embroidered fabric. Place the fabric for the back of the animal under the embroidered fabric, with right sides facing. Stitch along the stitching lines all around, leaving an opening in the seam for the stuffing. Cut out the animal shape, but not too close to the stitching lines.

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Using a lightbox and fabric marker, trace the pattern onto the right side of the stiffened fabric (or stick the pattern and fabric to a window with masking tape and trace it off this way).

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Turn the animal through to the right side and stuff firmly. Use a knitting needle or wooden skewer to push the stuffing into the smaller areas. Sew up the opening in the seam by hand. Sew a piece of twine or cord to the top edge of the animal to hang it on your tree. Repeat to make the other animals.

ANIMAL PATTERNS FROM CREATIVEMARKET.COM

YOU WILL NEED ♥ animal patterns on page 71 ♥ white fabric ♥ iron-on interfacing ♥ stranded embroidery thread in red, grey and black ♥ embroidery needle ♥ matching machine thread ♥ polyester toy stuffing ♥ fabric marker ♥ twine or cord for hanging the decorations


projec ts ELIZABE TH FESTER st yling DAL A WAT TS photos ED O’RILEY


Make some more animal decorations with your remnants, this time using a transfer method. YOU WILL NEED ♥ animal patterns on facing page ♥ iron-on transfer paper ♥ white fabric ♥ matching machine thread ♥ polyester toy stuffing ♥ fabric marker ♥ pinking shears ♥ twine or cord for hanging the decorations

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Follow the manufacturer’s instructions and copy the animal patterns on the facing page onto a sheet of iron-on transfer paper.

3

Using the fabric marker, mark the stitching line on the wrong side of the animal fabric. Place the fabric for the back of the animal under the marked fabric, right sides facing. Sew along the stitching lines, leaving an opening in the seam for stuffing.

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4

Cut out the animal shape, but not too close to the stitching line.

2

Cut out the animal shape (not too close to the edge) and iron it onto the right side of the white fabric.

5

Turn the animal through to the right side and stuff firmly. Sew up the opening in the seam by hand. Attach a piece of twine or cord to the top edge of the animal to hang it on your tree. Repeat with the remaining animal shapes.


(Instructions on page 68.)


Take your braai from basic to beautiful with BERNINA.

he holiday season is here and that means long, lazy summer days, enjoying our favourite national pastime: gathering around the fire for a braai. With BERNINA as your trusted partner, you can make sure your braai champion is kitted out in style. You can also create attractive accessories to wow your guests and take your braai from basic to beautiful. GREAT BRAAI IDEAS Create a cool, functional braai apron for the man in your life, using the special 3-D fonts function available in your BERNINA embroidery software to create quirky signs that add a fun, decorative element and even serve as pockets on the apron. Another idea is to make a handy utensil holder to keep all your braai tools in one place. Use your BERNINA walking foot for sewing canvas fabric to create a beautiful cover for your holder. The walking foot can also be used to make elegant drinks coolers for each of your guests to keep beers and soft drinks at just the right temperature. You can do this by sewing an aluminium sheet into the inside of your canvas fabric to create a cuff that fits around a beer or soft drink can. The BERNINA walking foot will ensure easy feed and effortlessly glide through hard-to-sew aluminium.

TIP When decorating your articles with lettering, use the large BERNINA hoops to make sure all the letters fit into one hooping. This way, you won’t need to re-hoop. For Bernina product information, visit www.bernina. co.za. Become a friend of BERNINA and stay informed by following us on Facebook www.facebook.com/ BERNINARSA and Twitter www.twitter.com/berninarsa.

DID YOU KNOW? BERNINA Switzerland regularly publishes the popular BERNINA Inspiration magazine, filled to the brim with creative ideas and sewing inspiration. Contact BERNINA on marketing@berninasa.com with your name, postal address and the words ‘BERNINA braai’ in the subject line to receive your complimentary copies.


projec t and st yling HANNES KOEGELENBERG photos ED O’RILEY

YOU WILL NEED ♥ large, strong brown paper packet ♥ gold spray paint ♥ gift tag template on page 72 ♥ medium-weight cardboard ♥ ribbon or cord ♥ craft punch

1

Place a black bag or sheets of newspaper on the surface on which you are going to work, to protect it, then place the brown paper packet on top. Spray the packet lightly with gold spray paint and leave it to dry. Spray on one or two more coats until the colour is solid. Turn the packet over when it is dry and spray paint the other side in the same way.

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2

Fold over the top of the packet once the paint is completely dry. Work carefully to avoid tearing the packet.

3

Copy the gift tag on page 72 in the desired size onto mediumweight cardboard and cut it out. Punch a hole in the top of the tag, thread a piece of thin ribbon or cord through it and tie the tag around the packet.


projec t and st yling DAL A WAT TS photos ED O’RILEY YOU WILL NEED ♥ large sheet of firm cardboard (we used an A0 size) ♥ extra cardboard for the base ♥ crepe paper in the colour(s) of your choice ♥ matching ribbon ♥ parcel tape ♥ double-sided tape ♥ craft knife and cutting mat

1

Draw a semicircle over the width of the sheet of cardboard. The easiest way to do this is to cut a piece of string about half the width of the cardboard, tie a nail at one end and a pencil at the other and draw the semicircle from the middle of the bottom edge of the cardboard. Cut out the semicircle then cut away about an eighth segment from the semicircle. Roll the paper into a cone shape from the sharp point. Use parcel tape to seal the edges securely. Cut the bottom edge straight so the completed piñata will stand level. Cut out a base from the cardboard and tape it securely to the bottom edge of the cone.

3

Divide your cone from bottom to top. Mark the first ring about 10cm from the bottom edge so the fringing just reaches the bottom, and then mark a ring every 3cm so the fringes overlap each other by about two-thirds. Stick double-sided tape along all the rings.

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4

Start sticking the strips of crepe paper onto the rings from the base upwards.

2

Cut the crepe paper in strips about 10cm wide – you can leave the flat pack of paper as it is and simply cut through it next to the folds at the bottom and top to make the strips. Cut the strips into fringing about 1-2cm wide – stop cutting about 3cm from the top edge.

5

Continue the process until you reach the tip of the cone. Finish off the strips neatly and decorate the top of the tree with a bow. Cut a trapdoor in the base and fill the cone with sweets.


1

YOU WILL NEED ♥ old Christmas baubles ♥ black-and-white illustrations of your choice ♥ white spray paint ♥ modge podge ♥ craft paintbrush Remove the caps with the loops from the top of the baubles and put them to one side. Work on a sheet of plastic or newspaper and spray paint the baubles white. Spray on several coats – each coat just lightly to prevent ‘tears’ forming – until the colour is solid. Allow each coat to dry properly before spraying on the next one.

projec t and st yling HANNES KOEGELENBERG photos ED O’RILEY

2

Copy your illustrations in the desired size onto white computer paper and cut them out around the outline.

3

Paint a coat of modge podge over the back of the pictures. Stick the pictures onto the baubles and rub out any bubbles. Seal the pictures with a few more coats of modge podge – leave the modge podge to dry between coats. Replace the caps and hang the decorations on your tree.


projec t and st yling HANNES KOEGELENBERG photos ED O’RILEY

YOU WILL NEED ♥ Scrabble letters ♥ eyelet screws ♥ drill with drill bit for wood ♥ glue gun ♥ cord for hanging

1

GOOD IDEA Try to write a message so the rows of words form the shape of a Christmas tree or bell.

Write a word or short message with the Scrabble letters and use the glue gun to glue the letters together. Drill a hole in the top of the ornament and insert an eyelet screw.

2

Thread a piece of cord through the eyelet and tie the ornament on the tree or the wall.

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YOU WILL NEED ♥ paper of your choice ♥ jewel decorations ♥ florist’s wire ♥ green florist’s tape ♥ pliers to bend the wire ♥ wire cutters ♥ hole punch ♥ craft knife and cutting mat ♥ metal ruler ♥ cord for hanging

1

Cut strips of paper of about 2 x 15cm. We marked 2cm intervals lengthwise on a piece of A3 paper, cut the strips and then cut each strip in half to make it easier to work with them.

4

Start to thread the 20 paper strips onto the wire: insert the wire through the top holes first then bend the wire so you can insert it through the bottom holes.

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2

Use about 20 strips for each bauble and punch holes through both ends of each strip – try to punch them all more or less in the same place.

5

When all the strips are on the wire, move the paper upwards so the bauble forms an ellipse. Make the ellipse as flat or round as you choose. Place your fingers below the paper so it can’t slip down. Cut off the end of the wire but leaving a 2cm length.

3

Thread the florist’s wire through a jewel decoration and bend the end of the wire so the decoration can’t fall off. Wrap green florist’s tape around the entire length of the wire.

6

Place another jewel decoration on the wire and bend the end over. Thread a short cord through the wire loop above the top decoration and tie the ends together, to hang up the bauble. Adjust the paper strips so they’re evenly distributed.


projec t and st yling DAL A WAT TS photos ED O’RILEY


Play with vintage style with these festive decorations that each consist of 20 circles of paper. YOU WILL NEED ♥ paper of your choice (we used a combination of scrapbooking paper, postcards and internet pictures, all in the vintage style) ♥ circle punch or scissors ♥ glue stick ♥ glue gun ♥ ruler ♥ cords for hanging

1a

1b

1c

Punch 20 circles with a diameter of about 5cm from your selection of paper. If you don’t have a punch, you can draw the circles by tracing a glass. Cut them out with scissors.

Punch an extra circle to use for making a template. Fold the extra circle in half and then in half again, then fold it open again.

1d

1e

1f

Repeat on the right-hand side to fold another segment towards the centre.

Turn the paper around and fold up the remaining segment, as shown in the photo, to form a triangle.

Open up the segments and cut out the triangle shape along the fold lines so you can use it as a template for your other circles.

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Turn the circle so one fold line is vertical and the other horizontal. Work from the bottom of the vertical fold line and fold a segment on the left-hand side towards the centre.


2

Use the triangle template to fold the remaining 20 circles into equal segments. Place the ruler on the fold line each time before folding the paper to make it easier, but be careful not to damage the paper.

5

Fold the start and end together and glue them to each other to form a ring (top, left). Glue five of the remaining 10 triangular boxes to each other to form a faceted circle, as in the photo. Glue the last five together into a circle in the same way.

3

The circles look like triangular boxes after they have been folded.

6

Glue the flaps of the two circles to the top and bottom edges of the ring shape to form a ball. TIP Artline’s glue stick works very well for this project, as the glue dries in seconds and is thin enough for delicate work.

4

Arrange 10 of the triangular boxes in a row, as in the photo, and then glue them together with your glue stick. Cut the edges to neaten them, if necessary.

7

Tie a piece of cord in a loop and glue it between the segments to complete the bauble. If there are wide open areas, use the glue gun to insert glue between the paper layers and press the sides together with your fingers to shape the ball neatly.

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YOU WILL NEED ♥ air-dry clay and roller ♥ cookie cutters ♥ rose serviette ♥ gold leaf ♥ alphabet letter stamps ♥ modge podge ♥ craft paintbrush ♥ small, sharp scissors ♥ tweezers ♥ kebab skewer ♥ wax paper ♥ cords for hanging

1

Knead a piece of air-dry clay, shape it into a ball and roll it out on wax paper to 3-5mm thick. Cut shapes from the clay with the cookie cutters.

4

Paint modge podge over the section you are decorating, place the piece of serviette on it and paint more modge podge over the top. Neaten the edges with your paintbrush. Decorate all the clay shapes in this way and leave them to dry completely.

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2

While the clay is still damp, smooth the edges of the shapes with your finger. Use the letter stamps to write a Christmas message on the shapes, and use the kebab skewer to make a hole at the top of each shape so you can hang the decorations on your tree. Leave them to dry completely.

5

For the gold leaf, paint modge podge over the section you want to decorate and use the tweezers to place a little piece of gold leaf onto it. Press down the gold leaf lightly with a dry finger. Repeat the process with the remaining clay shapes and leave them to dry again. Rub off the excess gold leaf with a dry paintbrush.

3

When the clay shapes are dry, start doing the decoupage work. Decide where you want to add detail and trace that section onto an attractive part of the serviette. Cut out the design and remove the back layer of the serviette.

6

Seal the decorations with modge podge. Use short pieces of cord to hang them on the tree. NOTE Air-dry clay is porous and will crumble if it comes into contact with liquid. Seal the decorations well with modge podge and handle and store them carefully to ensure they last a long time.


projec t and st yling DAL A WAT TS photos ED O’RILEY


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YOU WILL NEED ♥ cracker template on page 94 ♥ pretty paper (you can use ours on page 86) ♥ medium-weight cardboard ♥ double-sided tape ♥ craft knife and cutting mat ♥ metal ruler ♥ matching ribbon

1

Choose your paper design and copy it in colour onto medium-weight cardboard. Copy the cracker template on page 94 in the desired size onto the back of the cardboard. We were able to fit two crackers on an A3-size sheet of cardboard.

4

The notches must stand out towards the back of the cardboard. This is what they should look like.

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2

Use your craft knife and metal ruler to cut out the cracker along the cutting lines.

5

Turn the cardboard over to the right side and stick pieces of double-sided tape along one side edge (at the top, in the middle and at the bottom).

3

Fold the cracker along the fold lines.

6

Remove the plastic strips from the top of the double-sided tape, fold the cracker into a tube and stick it closed. Place a little gift in the cracker and tie the top and bottom ends closed with matching ribbons.


projec t and st yling DAL A WAT TS paper design HANNES KOEGELENBERG photos ED O’RILEY

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YOU WILL NEED ♥ pink or red knitting yarn ♥ fork (the longer the tines, the larger you can make the pompom)

1

Press the end of a length of yarn through the middle two tines of the fork. Wind the yarn tightly around the fork until it is full. Tie the ends tightly around the middle of the bundle.

2

Carefully remove the bundle of yarn from the fork. Cut through the yarn loops on either side of the centre.

3

Trim the ends of the yarn to shape the pompom into a neat ball.

YOU WILL NEED ♥ brown cardboard boxes and/or paper bags ♥ brown cardboard ♥ antler template on page 94 ♥ completed pompoms ♥ glue gun ♥ masking tape ♥ craft knife and cutting mat

1

Copy the antler template on page 94 in the desired size onto plain white computer paper.

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2

Stick the template onto the brown cardboard with masking tape. Work on the cutting mat and cut out the antlers with your craft knife.

3

Glue the antlers to the top of the box or bag with the glue gun. Stick a pompom onto the front of the box or bag for the snout.


projec t HANNES KOEGELENBERG and ELIZABE TH FESTER photos ED O’RILEY

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YOU WILL NEED ♥ napkins (make sure they are square or the folding won’t work well and the napkins will look untidy) ♥ ribbon or lace ♥ pearl-headed pins We made our napkins from red-and-white gingham and overlocked the edges, which adds a bit of definition to the ‘branches’ of our ‘tree’.

1

Fold the napkin in half. Make the fold sharp and ensure the corners line up precisely.

4

Turn the napkin over to the wrong side and fold the left-hand side over to the right. Fold the right-hand side over to the left, in the same way, making sure the bottom corner remains a sharp point.

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2

Fold the napkin in half again to form a square. Turn it around so it forms a rhombus with the open points facing downwards.

5

Turn the napkin over so the open points are facing downwards. Turn up the top layer so it meets the top point. Turn up the remaining layers in the same way, tucking the point under the previous layer each time.

3

Start folding the four open points upwards. Fold each layer slightly shallower than the previous one to form pointed layers, as in the photo.

6

Fold the bottom edge in neatly and finish off the tree with a ribbon or lace bow that you attach to the top point with a pearl-headed pin.


NOTE Ask the guests to place the bows with the pins to one side, for safety. For children’s napkins it’s a better idea to decorate them with a sucker.

projec t and st yling DAL A WAT TS photos ED O’RILEY

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REINDEER ANTLERS (PAGE 90)

CRACKERS (PAGE 88)

CUTTING LINES FOLD LINES PAPER LANTERNS (PAGE 60)

CUTTING LINES FOLD LINES

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ADVENT BOX (PAGE 62)


by TANI KIRSTEN photos ED O’RILEY

IN ASSOCIATION WITH HULETTS

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YOU WILL NEED ♥ biscuit dough recipe on facing page ♥ scalloped square cookie cutter ♥ white chocolate ganache recipe on facing page ♥ piping bag (optional) ♥ 100g fondant ♥ cornflour ♥ pink gel (or water-based) food colouring ♥ gold dust ♥ black gel food colouring ♥ clear alcohol (optional) ♥ paintbrushes

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2

3

Follow the recipe on the facing page to make the biscuit dough and roll it out to 3-4mm thick. Cut out squares, then cut the squares into rectangles with the same cookie cutter. Use the offcut pieces for the place-card bases. You will need 20 rectangles for the sides and 10 bases.

Follow the recipe on the facing page to make the ganache. Spoon it into a piping bag (or simply spread it onto the biscuits). If the ganache is too thick, heat it in the microwave for 5 seconds. Pipe a thick log onto the base rectangle, then pipe some onto the bottom of one side biscuit.

Lift up the two sides and press them down onto the base while pressing the top closed gently to form a triangular sandwich. Fill the sides of the triangle as necessary. Make sure the ganache doesn’t spill out. Place the triangles in a cool place to set.

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5

6

Roll out the fondant to 2mm on a surface lightly dusted with cornflour. Cut 10 of the same size rectangles as the side biscuits.

Place the fondant rectangles onto wax paper. Mix the gel food colouring with clear alcohol (or water) and use a large paintbrush to splatter the colouring onto the fondant. Sprinkle on some gold dust. Lift the fondant and tap it lightly to remove any excess gold dust then use a large soft paintbrush to lightly spread the gold over the fondant.

Mix black gel food colouring with clear alcohol or water and use a very fine paintbrush to paint the names onto each place card. Practise on an offcut first to make sure the line is fine and the colouring is thin enough. Leave to dry for a few minutes. Spread a very thin layer of ganache onto a side biscuit then stick the fondant onto the biscuit.

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SPEKULAAS BISCUIT SANDWICHES Makes: 10 sandwiches Preparation time: 30 minutes,

plus refrigeration time Baking time: 10-12 minutes Oven temperature: 170oC

This Christmas, celebrate with family, friends and Huletts at the table. Make these traditional Dutch biscuits with a fun twist.

♥ 125g soft unsalted butter ♥ 130g Huletts SunSweet Brown Sugar ♥ 5ml Huletts Molasses ♥ 5ml ground cinnamon ♥ 2,5ml each ground ginger, mixed spice, nutmeg and cloves ♥ large pinch each ground cardamom, white pepper and salt ♥ 225g cake flour ♥ 5ml baking powder LEMON AND WHITE CHOCOLATE GANACHE ♥ 240g white chocolate, chopped ♥ 60ml fresh cream ♥ zest of 1 small lemon 1 Cream the butter and brown sugar together until light and creamy. Add the molasses and spices and beat well. 2 Add the flour and baking powder and mix well until a soft dough forms that you can press together with your hands. Cover the dough with plastic wrap and refrigerate for at least an hour, or 12 hours for the flavours to develop well. 3 Divide the dough in half. Place one half between two pieces of plastic wrap and roll out to 3-4mm thick. Use a scalloped cutter to cut rectangles. You will need two for the sides and one slim rectangle for the base. Place the biscuits on a lined baking tray and bake in a preheated oven for 10-12 minutes or until just starting to brown around the edges. Repeat with the remaining dough. Leave to cool on a wire rack. 4 Ganache Place the chocolate in a large bowl. Heat the cream and lemon zest together in a small saucepan until it

starts to steam but do not allow it to boil. Pour the cream over the chocolate and leave to stand for 5 minutes so the cream melts the chocolate. Stir for a minute and if there are still pieces of unmelted chocolate, heat in the microwave for 15 second intervals, stirring in between, until the chocolate has melted. Leave to cool until the mixture is spreadable. 5 Follow the steps on the facing page to assemble and decorate the biscuits. December 2016 IDEAS 97


Parts of your body like your neck, hands and feet are very exposed to the elements in summer. Here’s how to care for and protect them. by ELSA KRÜGER st yling CARIN SMITH photos ED O’RILEY

Your neck and hands are the greatest ‘traitors’ when it comes to betraying your age. They give away your secrets long before your face starts showing the signs of time. This is largely because there are few oil glands and limited elastin in the thin skin tissue on the backs of your hands and in your neck. So these areas are more prone to dryness and sometimes start looking like parchment. And most of us are unwilling to ‘waste’ our expensive serums and 1 rich creams on our hands, neck and decollete. Sadly, then it ends up costing us a fortune later!

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TRY: 1 Dr. Hauschka Regenerating Neck and Décolleté Cream (R1 088) is rich in fatty acids and antioxidants and moisturises, refines and revitalises the neck skin. 2 Beaucience Natural Firming Neck Cream (R355). 3 RVB Skinlab Oro Nero Neck & Décolleté Firming Filler (R795) firms loose skin and fills in the ‘folds’ in the neck. 4 Hannon Collagen Smoothing Serum (R625). 5 Estée Lauder New Dimension Tighten + Tone Neck/ Chest Treatment (R1 065) comes with its own massage tool to lift and plump up the skin. 6 Sisley Neck Cream The Enriched Formula (R1 931) firms, refines and remodels sagging neck skin. 7 Dermactin-TS Neck & Décolletage Smoothing Cream (R295) reduces ‘turkey neck’ and delivers a more even skin tone. 8 QMS Neck & More (R1 920) contains kigelia Africana fruit extract – traditionally used for breast-firming.

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Cosmetic surgeons have started reporting a new phenomenon called ‘tech neck’, the ugly result of our addiction to technology. Blame your smartphone, tablet or laptop for the tree-ring dating (horizontal lines and wrinkles) on your neck. This area is referred to as the Y-zone and includes the bottom half of the face, the neck and decollete. Cosmetic surgeons, dermatologists and aesthetic physicians say the women who are coming to them and complaining about sagging skin and wrinkles in their necks are becoming progressively younger. They are the so-called iGeneration, aged 18 to 39, who own an average of three smart devices and are constantly on them. This means they’re looking down a lot of the time – up to 150 times a day, research has shown. ‘Tech neck’ specifically refers to the fold above the collarbone that results from constantly craning the neck forward to look down at the screen of a mobile device.

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YOU CAN ALSO TRY: SkinPhD Neck Firming Cream (R420); Exuviance Toning Neck Cream (R940); and Clarins Super Restorative Décolleté and Neck Concentrate (R1 100).

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Dr Kenneth Hansraj, a back surgeon, says, ‘The further forward the head tilts, the greater the strain on the neck. At 15 degrees, it weighs 12,2kg (27 pounds), at 30 degrees it’s 18,1kg (40 pounds), at 45 degrees it’s 22,2kg (49 pounds) and at 60 degrees it’s 27,2kg (60 pounds).’ He warns that constantly staring at a phone, tablet or laptop screen places so much strain on the back and neck muscles that they might require surgery. This phenomenon, which has arisen over the past 10 years, can be attributed directly to our increased use of technology, he says – it destroys the neck muscles and the skin over those muscles becomes wrinkled. WHAT TO DO WITH TURKEY NECK? Even if the damage has already been done, there are luckily non-invasive surgical treatments that can help to smooth out the folds and wrinkles, and sometimes even tighten the muscles: Fraxel laser treatment radiofrequency treatment (RF) heat treatments like Thermage BTL Exilis, collagen filler technology that transforms the face with ultrasonic heat energy, and Ulthera that utilises ultrasound as well as frequency waves.

PREVENT FURTHER DAMAGE Use sunscreen, protect your neck from the sun and ensure that the delicate skin of your neck is thoroughly moisturised. Neck creams are specifically formulated to moisturise and protect dry neck skin. If you’re older than 30, a neck cream should be part of your daily routine. Use one that contains retinol, glycolic acid or peptides to stimulate cell renewal and boost the formation of elastin. Sleep with a neck roll that will lengthen the neck and prevent the skin tissue from bundling and ‘crinkling’.

Don’t let your hands age prematurely – there are a few habits you can cultivate to protect them and keep them looking youthful for longer. Remember, your hands are permanently on show so they will be noticed. Well-groomed hands show how disciplined you are at looking after yourself.

1 2

Don’t dry your hands completely after washing. Apply your hand cream to slightly moist skin – it will be absorbed more effectively. Look out for the following ingredients that will moisturise and nourish your skin, and also form a protective layer that will prevent moisture from escaping and stop your hands from drying out: coconut oil, shea butter, jojoba oil or jojoba butter, vitamin E oil, almond oil, argan oil and macadamia oil. Keep your nails in a practical oval shape – stiletto-sharp, pointy nails break more easily because they’re weakened. Use a nail oil and cuticle oil or cream to keep your nails and cuticles soft and supple. Torn cuticles are painful and can lead to infection that can permanently damage your nails.

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Give your hands the same care and attention that you lavish on your face. They are permanently exposed to the elements, which makes them vulnerable to sunburn and oxidation damage (pigmentation). Wipe the last bits of your face cream or serum over the backs of your hands after applying it to your face. The only way to prevent brown spots and dark marks occurring on your hands is to use sunscreen every day. Reapply it every time you’ve washed your hands. Your hands are especially vulnerable to the sun’s UV rays when you’re driving. Always keep a tube of sunscreen with a high SPF in the car.

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WHAT IF THE DAMAGE HAS ALREADY BEEN DONE? Visit a dermatologist to scan your hands and to rule out skin cancer or melanoma, then decide together how best to look after your hands. You can try the following: Fraxel IPL (Intense Pulsed Light), a treatment that uses light energy that will visibly lighten the spots chemical peels with glycolic acid or the more drastic trichloroacetic acid (TCA) a filler like Restylane Vital with needling to take the hyaluronic acid deeper into the skin, plumping it up.

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TRY: 1 Crabtree & Evelyn Tarocco Orange Eucalyptus & Sage

Ultra Moisturising Hand Therapy (R400) contains shea butter and macadamia oil. 2 Nuxe Rêve de Miel Hand & Nail Cream (R195) repairs, nourishes and protects. 3 Milk Solutions Rooibos & Honey Nourishing Hand & Body Moisturiser (R255) is a rich, nourishing balm. YOU CAN ALSO TRY: Filorga Hand-Absolute Ultimate Rejuvenating Hand & Nail Cream (R400) is a fantastic multipurpose product that repairs, nourishes and plumps up the skin, evens out the skin tone and stimulates nail growth; Avon Care Glycerine Hand, Nail & Cuticle Cream (R43) is good for hands, nails and cuticles; Milk Solutions Marula Cuticle Repair Cream (R154) repairs and rehydrates dry, damaged cuticles; African Extracts Rooibos AdvantAge Hand & Nail Cream SPF15 (R49); Treemendus Organic Tea Tree Handwash (R50) is suitable for hands that are sensitive to soap; Optiphi Renew Anti-Aging Hand Therapy (R285) reverses the signs of ageing; Olive de Provence Hand & Nail Treatment Cream (R29,95); Dr. Hauschka Glass Nail File (R137) is gentler on the nails than a regular emery board; Dr. Hauschka Neem Nail & Cuticle Oil (R446) penetrates and strengthens the nails and softens the cuticles.

MODEL: DANA FROM MAX MODELS • HAIR AND MAKE-UP: MELISSA FROM SUPERNOVA

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You have to put your best foot forward in summer, but alas that foot doesn’t always look its best. . . Well-groomed feet must be smooth, soft and clean. Coarse Parmesan-cheese soles and rough, cheese-grater heels are a no-no.

CARE FOR YOUR FEET

Polish, scrub, buff and moisturise. POLISH: Polish your feet with a foot file. Use it on dry skin to avoid taking off too much skin. Use a pumice stone on soft, wet skin. SCRUB AND BUFF: The secret to soft, smooth feet is regular scrubbing and exfoliation to get rid of hard, dry and dead skin cells. The skin on the soles of your feet has a high cell-renewal rate, so it quickly becomes thick and dry. Use a combination of coarse salt, sugar and oil for a quick, home-made foot scrub if you don’t have anything else handy. You can also get rid of hard skin and coarseness by using a chemical foot mask, like those from Milky Foot or Skinlogics that look a bit like a sock and are soaked in a chemical exfoliator like glycolic acid. You put on the sock for about 15 minutes and within days your feet will start peeling like a snake shedding its skin – it isn’t pretty but afterwards you’ll have brand-new, beautifully soft feet. MOISTURISE: Moisturise your feet with a foot cream that is specially formulated to be absorbed quickly so your feet don’t become slippery. Look out for products that contain 40% urea that will help to soften coarse skin. Get into the habit of giving your 1 feet a regular evening pamper by applying a rich balm containing something like lactic acid or coconut oil, then putting on a pair of cotton socks. You’ll have baby soft feet within a week.

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TIP:

Don’t forget to apply sunscreen to your feet – they are directly in the line of fire.

TRY: 1 Olive de Provence Exfoliating Foot Smoother (R29,95). 2 Eco Diva Crème Brûlée Foot Balm (R205). 3 Dr. Hauschka Hydrating Foot Cream (R355) soothes and refreshes. 4 Tea-tree Earthsap Foot Spray (R38) deodorises and revives.

YOU CAN ALSO TRY: Milk Solutions Garden Mint Hydrating

Mask (R242) is a minty hand and foot mask that moisturises and softens dry hands and feet; Recharge Your Feet Herbal Foot Cream (R88) is especially suited to people with diabetes because it boosts circulation, prevents fungal infections and heals cracked heels; Footcare Total Foot Care Foot Cream (R60).

DID YOU KNOW? Your feet need fat. As we get older, the

soles of our feet lose the cushioning that protects them from impact. That’s why high heels become so painful to wear – high heels create pressure on the ball of the foot and without the protective cushion of fat the bones in your feet strike the ground with greater intensity. Older models like Naomi Campbell apparently have regular injections of fillers in their feet – to make wearing those high heels on the catwalk more bearable.


ideased@media24.com

102 IDEAS December 2016


December 2016 IDEAS 103


For an annual subscription of R476.70 you will receive your printed copy of Ideas monthly. For digital queries, call 0861 697 827 or email support@mysubs.co.za. Published by Media24, a division of Naspers. 40 Heerengracht, Foreshore, Cape Town 8001. Copyright Media24. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic or mechanical, without the prior permission in writing from the publisher. While reasonable precautions have been taken to ensure the accuracy of advice and information given to readers, the editor, proprietors and publishers cannot accept responsibility for any damages or inconvenience that may arise therefrom. The editorial staff have the right to make alterations to any material submitted, and cannot be held responsible for the loss of or damage to any material submitted for publication. All prices quoted were correct at the time of going to press, and may vary from shop to shop.

WOMEN’S INTEREST DIVISION Publisher Marianne Erasmus ADVERTISING SALES Head: Advertising Sales (CPT) Key Account Manager (CPT) Sales Manager (JHB) Sales Manager (KZN)

Sarah Curtis-Bowles 084 444 8880 Charlene Meyer 082 928 5970 Susan Pienaar 083 281 7300 Gina van de Wall 083 500 5325

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CG16.10

SOLUTIONS for your whole house

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VENTILATED

A major benefit is that the system is specifically designed to adapt or expand to fit any space you need!

Epoxy-coated to high grade steel

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PLAN YOUR SPACE www.elfastorage.co.za Available at Builders Warehouse.

Stylish mesh design

DURABLE

MODULAR & EXPANDABLE

Expand units to fit different spaces

SPACE EFFICIENT

Various sized baskets and frames available

EASY TO ASSEMBLE

Ready to use Starter Packs available

For more information, contact us on Tel: +27 (0)21 937 7123 or e-mail: ctsales@capegate.co.za


CREATIVE IDEAS

SPECIAL EDITION ONLY R49.90 • IF YOU CAN’T FIND CREATIVE IDEAS IN A SHOP NEAR YOU, ORDER YOUR COPY FROM

LUCILLE VAN DER BERG AT 021 408 3038 OR EMAIL Lucille.vanderberg@media24.com.

• THE PRICE DOES NOT INCLUDE POSTAGE.


Start afresh in the new year with your next

ON SALE FROM 19 DECEMBER 2016

New upcycling series – transform loose legs Clever plans with vintage cloths Make your own storage box for your magazines Crochet snowflake placemats with T-shirt yarn Spoil the family with healthy smoothie breakfast bowls Also learn about paint techniques and how to spatchcock a chicken


THE GAP

YOUR LIFE DESERVES THE BEST DESIGN. YOUR BATHROOM DESERVES ROCA. The bathroom says a lot about you. That’s why design is so important. We at Roca are aware of this more than anyone, as we are the leading global bathroom brand. We work with the world’s best architects and designers to provide solutions in your daily life and to create spaces that suit the way you are and your lifestyle. The GAP collection mixes the simplicity of symmetrical lines and minimalist shapes to give a stylish touch to the bathroom.

THE LEADING GLOBAL BATHROOM BRAND www.luximo.co.za/roca.html

Eerste Roca konsepvertoonwinkel now oop in Umhlanga

BB 4737 IDEAS Dec’16 OBC


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