MAKE YOUR WORLD BEAUTIFUL
MAY 2016 • No. 431 • RSA R42,90 (VAT included) Foreign countries R45,40 Namibia N$45,40
9 771819 264006
Craft & décor
20 Reader’s house: a love of vintage fabrics and a passion for collecting have turned this home into a treasure trove 41 Journaling series: start a food journal with Granny’s recipes, and create an heirloom for future generations 66 Sewing and craft projects to give your bathroom a beautiful lift 80 Crochet a cheerful mandala 84 Coil and crochet a rug from fabric remnants
ON THE COVER: STYLING: CARIN SMITH • PHOTO: ED O'RILEY
On the cover
28 Surprise Mom with a special breakfast – and make the tray too 41 Preserve your family recipes with a food journal like ours 66 Treat yourself to a beautiful bathroom: 7 affordable projects 88 Yes, you can still travel and include a creative course
Food & entertaining
28 Surprise Mom with a Mother’s Day breakfast tray filled with delicious treats – we give you three menus 51 Bring sunshine and zesty flavour to your winter table with juicy, fruity citrus
Fashion & beauty
58 Traditions and crafts are influencing our winter wardrobes this year 62 Your personal spa: turn your bathroom into a haven of cleansing calm
44 Journaling series: my delicious year – a diary of food, love and art 82 Feedback from 30 Days of Home + Food 88 Travel and learn: affordable destinations for travellers who want to explore their creativity abroad 93 Let’s talk business: moving from inspiration to action 94 Swapping skills in a sharing economy 96 We answer your questions 98 Reader of the month: 21st birthday celebrations go DIY 102 Your letters 106 Book your place for the Ideas crochet weekend
and be inspired every month
17 PAGES – TURN YOUR BATHROOM INTO A PEACEFUL RETREAT
How to 28 34 38 48
Decorate trays for Mom’s breakfast in bed Quick and easy cheat’s chocolate croissants Bake and decorate vintage-style cameo biscuits Turn an old shutter into a recipe board
6 From the editor 8 Buyer’s guide 9 Quote of the month 10 Things to do and read this month 16 What’s new around town and in the shops 104 Subscribe and save 105 Buy our specially designed paper printables 107 In your next Ideas
Follow our pinboards Visit us on pinterest.com/ideasmagazine
COIL AND CROCHET A RUG
EMBROIDER WITH RIBBON
ICE CAMEO BISCUITS
Stay in touch
CRAFT LAUNDRY DRUMS
BAKE WITH CITRUS
To make this month
Visit us at facebook.com/ideasmag
START A FOOD JOURNAL
INDULGE IN QUICK CROISSANTS
TREAT MOM TO BREAKFAST
UPCYCLE A SHUTTER
Tweet with us
Follow @ideas_magazine on Twitter
Somewhere over the rainbow. Mother’s Day 8 May.
Fill Mother’s Day with colour. Visit your nearest Le Creuset Boutique Store and make Mom’s day. Shop online at www.lecreuset.co.za or call our customer help line on 086 177 3321 for more information. Free delivery on all online orders.
Download the Le Creuset Recipe App!
CAVENDISH SQUARE . TYGER VALLEY CENTRE . SOMERSET MALL . GARDENS CENTRE . THE CONSTANTIA VILLAGE . KILLARNEY MALL . BEDFORD CENTRE . HYDE PARK CORNER . CLEARWATER MALL BROOKLYN MALL . WOODLANDS BOULEVARD . LA LUCIA MALL . THE PAVILION . WATERFALL MALL RUSTENBURG . SANDTON CITY . V&A WATERFRONT . NICOLWAY BRYANSTON . CANAL WALK W A L M E R P A R K . F R A N S C H H O E K . W A T E R S T O N E V I L L A G E . C R E S T A S H O P P I N G C E N T R E . G R O V E M A L L N A M I B I A . B AY W E ST . WAT E R C R E S T . M A L L O F T H E S O U T H . C E N T U R I O N M A L L . M A L L O F A F R I CA
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8 IDEAS May 2016
Trenery 086 002 2002 Woolworths 0860 022 002 Zara 011 302 1500, 021 446 8700
QUOTE TO COLOUR BY GAIL BUSSI
The Deckle Edge
May 2016 IDEAS 9
29 April – 2 May Visit the 100% Textiles Pavilion at Decorex at the CTICC in Cape Town. More info: thebereed.co.za.
HAVE YOU HEARD OF A MUSTATTEND EVENT OR MARKET THAT WE SHOULD KNOW ABOUT? IF SO, EMAIL US AND WE WILL CONSIDER FEATURING IT ON THESE PAGES.
Get a taste of country living at this artisanal food and fresh produce market held on the second Saturday of every month at the Wedgewood Golf and Country Estate in Port Elizabeth. You’ll find baked goods, deli meats, preserves, yoghurts and cheeses, craft beer and food trucks. Open from 9am to 2pm, entry costs R10 for adults. Children under 12 enter for free. For details, find Wedgewood Family Market on Facebook.
This indoor market takes place from 5.30pm to 10pm on the last Friday of every month at The Woodmill, Vredenburg Road, Stellenbosch. It offers an array of delicious food and drinks, and lifestyle products. Browse vintage clothing, leather handbags and décor items, then tuck into Indian food, Dutch poffertjes or croquettes, pancakes or a fresh smoothie. There’s also live music and a playroom for the kids. For details, go to thewoodmill. co.za or search for The Woodmill Lifestyle Market on Facebook. 10 IDEAS May 2016
27 April – 2 May The Suidoosterfees, celebrating the Cape lifestyle and cultural diversity, takes place mostly at the Artscape Theatre and District Six Museum. Tickets from Computicket. Go to suidoosterfees.co.za. 6-8 May Don’t miss Made in the Cape at Cavendish Square, Cape Town where local designers, artisans and crafts people exhibit their products. For more information, find MadeInTheCape on Facebook. 7 May The International Spier Poetry Festival takes place at Spier Wine Farm. Tickets are available at Webtickets. For more information, go to spierpoetryfestival.co.za. 7-8 May The Riebeek Valley Olive Festival is on from 10am to 5pm. Access to all participating farms costs R125. Book via Webtickets or on the day. For details, call 022 448 1545 or email firstname.lastname@example.org. 20-22 May Classics for All takes place in Greyton and Genadendal. The line-up includes concerts, workshops, and art exhibitions. Tickets from Computicket. Go to classicsforall.co.za.
21 May Jakkalsvlei Wine Farm on the Garden Route hosts a food and wine pairing event. For details and to book, go to jakkalsvlei.co.za. 27-28 May The Love 2 Create Craft Convention takes place in Belville. Attend any four workshops, hosted by experienced teachers. All materials are included in the price of R595. Go to itzvanallez.co.za for more information. Booking is essential. 27-29 May The Good Food & Wine Show takes place at the CTICC in Cape Town. For more information, go to goodfoodandwineshow.co.za. 28 May Shiraz & Charcuterie takes place from noon to 5pm at Anthonij Rupert Wines in Franschhoek. Enjoy wines and artisanal fare. Tickets cost R180 and are available from Webtickets. Booking is recommended.
28 May Wags for CANSA takes place at Riverside Estate, Middelburg, with Amor Vittone as the guest performer. At the fashion show, models will take the stage with four-legged furry friends and beautiful décor pieces will be showcased during the evening. Proceeds from the event go towards the Middelburg SPCA and CANSA. The event takes place at 6pm and costs R120 per person. • For more information and tickets, email Andries at email@example.com.
DECOREX PHOTO: MARIANNE FASSLER RESORT 16 COLLECTION, PHOTO: PAUL SAMUELS, CREATIVE DIRECTION: RICH MNISI, MODEL: HAUWA DAUDA @ ICE JHB GRAND DESIGNS PHOTOS: BLACK FABRIC
compiled by L ARA FOREMAN
30 April – 2 May The Protea Cullifest at the NG Church Premiermyn in Cullinan, just east of Pretoria, features flowers, plants and crafts. For details, go to proteacullifest.co.za. 7 May The Josi Craft Beer Fest takes place at Marks Park, Emmarentia. Taste craft beers and enjoy entertainment and food stalls. For details, go to jozicraftbeerfest.co.za. 7-8 May The Winter Sculpture Fair at the Nirox Sculpture Park in Krugersdorp is open from 10am to 5pm. Tickets at Webtickets. Go to wintersculpturefair.co.za for details. 8 May Treat Mom to a special Mother’s Day Lipizzaner show at the Lipizzaners Centre in Kyalami. Tickets cost R150 from Computicket. For details, go to lipizzaners.co.za. 12-14 May The TOPS at SPAR Wine Show takes place at the Sandton Convention Centre. Go to wineshow. co.za for details and to book tickets. 18-24 May Mozart’s The Magic Flute is on at The Joburg Theatre Complex, accompanied by the German Rhine Philharmonic Orchestra. Tickets at Webtickets or go to joburgtheatre.com.
• For more information, go to granddesignslive.co.za. 30 April – 1 May At the Haenertsburg Food Wine and Beer Festival there will be wine tastings, craft beers, food stalls, crafts, music, a wedding expo, and kiwi fruit farm tours. A highlight will be the Slow Food Emporium where visitors can experience local food and produce and learn about the practice of good, clean and fair food production. • For more information, go to foodandwinefestival.co.za or call 082 370 8567.
12-15 May Sean Bovim’s Romeo’s Kiss is being staged at the Natal Playhouse. It tells Shakespeare’s ageold story of star-crossed lovers and family feuds but in a modern, fresh way using a fusion of classical ballet and contemporary dance. Tickets are available at Computicket.
14-15 May The Wedding, Event and Lifestyle Expo takes place at Madiba Banqueting Hall in Potchefstroom with more than 80 exhibitors. Entrance costs R30. • Find out more at weddingeventandlifestyleexpo. webs.com.
Workers’ Day (public holiday)
JUNE IDEAS on sale
See our delicious step-by-step Mother’s Day breakfast menus on page 28.
Tekkie Tax Day (tekkietax. co.za)
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.
IN SEASON IN MAY:
Vegetables: beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chives, courgettes, cucumber, endive, gem squash, green beans, Jerusalem artichokes, kale, leeks, lettuce, mushrooms, onion, parsnips, peas, potatoes, pumpkin, radishes, spinach, sweet peppers, sweet potatoes, tomatoes, turnips. Fruit: avocados, bananas, Cape gooseberry, guavas, lemons, oranges, pawpaw, pineapples. FLOWERS AVAILABLE IN MAY alstroemeria, Asiatic lilies, calendula, carnations, chinks, chrysanthemums, delphiniums, gerbera, golden rod, heliconia, hypericum, iris, kangaroo paw, St Joseph lily, Michaelmas daisy (aster), carnations, nerine, orchids, oriental lilies, roses, snapdragons, statice, strelitzia, stocks, sunflowers, sweet peas, tuberose, tulips, veronica. 12 IDEAS May 2016
NATURAL NOURISHMENT FROM ROOT TO TIP FOR HEALTHY HAIR THAT SHINES!
CRAFT & LIFESTYLE 50 Fat Quarter Makes by Ame Verso (Struik Lifestyle, R275)
Fat quarters (a quarter yard cut of fabric) that are often sold bundled together, are very versatile. These quickand-easy sewing projects include ideas for DIY home décor, accessories, gifts and more – all made from fat quarters. The book is perfect for sewers with bundles of fabric at home waiting to be stitched into cases, cosies, bags, baskets, pillows, play mats, quilts and clothes.
Knitlandia by Clara Parkes (Adams Books, R200)
Knitting aficionado Clara Parkes relives her travels with this memoir on a creative life enriched by her adventures around the world. She takes readers along on 17 of her most memorable trips, from the fjords of Iceland to a
14 IDEAS May 2016
cosy yarn shop in Paris’s 13th arrondissement and a spinning mill in New Mexico. Touching on the heart of what it means to be a knitter, this book is for fans of travel writing, as well as knitters, crocheters and fibre artists. FOOD JAN – A Breath of French Air by Jan Hendrik van der Westhuizen (Struik Lifestyle, R395)
This memoir is a celebration of the renowned eatery JAN, a South African restaurant in the south of France that was recently awarded a Michelin star. Each chapter captures the mood and inspiration of what is served at JAN, and the recipes cover everything from locally baked breads, amuse bouche and mouthwatering main course meat and fish dishes to what the chefs eat after a long night’s service in a hot kitchen.
compiled by DIANA PROC TER
My Kitchen in Rome by Rachel Roddy (Grand Central, R469)
When Rachel visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, a part of Rome that centres around an old slaughterhouse and bustling food market, and fell instantly in love. Her book charts a year in her small kitchen, shopping, cooking, eating, and writing, capturing her life in this vibrant city and offering readers the chance to cook ‘cucina romana’ too. She also blogs at Rachel Eats. FICTION Little Aunt Crane by Geling Yan (Penguin, R330)
In the last days of World War II, the Japanese occupation of Manchuria has collapsed and the Chinese are moving in. Only 16-year-old Tatsuru escapes a mass suicide in her
village. As she flees, she falls into the hands of human traffickers. She is sold to a wealthy Chinese family and becomes the secret second wife to the only son, and the mother of his children. She forms an unlikely friendship with the first wife, united by the bonds of motherhood and family. This is a novel about love, bravery and survival, and how humanity endures in the most unlikely of circumstances. The Invoice by Jonas Karlsson (Hogarth, R220 )
This novel explores the true nature of happiness through the eyes of an unusual hero. A passionate film buff, his life revolves around his job at a video store, the company of a few good friends, and a daily routine that more often than not ends with pizza and movies in his flat in Stockholm. When he receives an invoice for an astronomical amount from a national bureaucratic agency, everything tumbles into madness. The invoice is the price he has to pay for all the happiness he has ever known. But how is happiness defined and measured?
ALL BOOKS ARE AVAILABLE AT EXCLUSIVE BOOKS OR FROM TAKEALOT.COM • PHOTOS: ED O’RILEY OR SUPPLIED • BUYER’S GUIDE ON PAGE 8
Dia na.P roc ter@ med ia24 .com
Katelyn Williams says food has been her passion and her escape all her life. She’s ‘one of those annoying people who insist that ever since they were eight years old, they wanted to be a chef’. She describes herself as the ultimate food nerd, with an abnormally large cookbook (and cookie cutter) collection. The Kate Tin (a play on her name) is her collection of baking recipes. It has won her ‘Best Food Blog’ in the South African Blog Awards for two years in a row.
Di Bibby is a former fashion designer turned food enthusiast. Her kitchen is a ‘place where meals are shared with family and friends’. She also teaches group cooking classes. Her recipes are an exploration of foods that are vibrant and fresh. She finds baking ‘a creative and rewarding space’ and has introduced ‘Cake Friday’ to her home. ‘Whether it’s a spiced apple and pecan loaf served with a cup of tea or a deeply pleasurable chocolate torte, this is our “happy weekend” treat.’
You’ll find hand lettering, calligraphy, entertaining, styling, figuring out how to run a business, and more on Lauren Saylor’s blog. She started it as a creative hobby with the focus on entertaining. Three years later she had started an Etsy shop, learnt calligraphy and was working with a few brands. She now works from home creating anything you could ever need for a wedding or other celebration (as long as it has hand lettering involved) and dreaming up content for her blog.
Meredith Crawford is a yarn lover located in Dallas, Texas. This is where she shares her love for knitting, crochet, embroidery and colourful crafts of all kinds. She taught herself to knit after reading The Friday Night Knitting Club. ‘I was hooked before I even cast on my first stitch.’ She started her blog the summer before she went off to college as a place to explore her new yarn love by writing about her knitting and crochet adventures. Her blog categories include crochet, knitting, photography and tutorials.
Mandi Gubler started her blog and started decorating at the same time. ‘I knew nothing. If I can do it, you can do it too.’ She doesn’t do small projects; she makes over entire spaces and shows her readers step by step how to recreate her makes. ‘Fearless is the name of the game.’ Most of her house is decorated with second-hand items as she believes decorating shouldn’t be expensive. You’ll find everything from room makeovers to creating accent walls (including brickwork), painting, lighting, shelving and DIY gone wrong.
This is Jennifer O’Brien’s online diary of her and her husband’s journey renovating their house. She shares DIY projects, thrifty decorating solutions, food inspiration and moments of honesty as a mother, a wife and a person trying to juggle life gracefully. ‘We bought a renovated beach cottage with an abundance of old charm. Our home is down a long treelined street on the eastern coastline of Long Island and overlooks the bay.’ She believes that bringing style to your home doesn’t have to break the bank.
SHARE YOUR INFORMATION WITH US!
Shops & craf t: Dala Wat ts at dwat firstname.lastname@example.org. Food: Louisa Holst at email@example.com. Décor & fashion: Carin Smith at carin. firstname.lastname@example.org.
Here is this month’s line-up of what’s new on the block and on the shelf.
Blaauwklippen Wine Estate recently introduced its Triple Three gins, distilled on the farm. The 100% Juniper Berry gin boasts fresh essential oil fragrances like menthol, pine and lime with notes of vanilla and rose. Sun-ripened oranges and lemons lend their flavours to the Citrus Infusion gin while the African Botanicals gin has herbs, buchu, rooibos, cloves, cedar wood and pine flavours. They cost R300 each. Gin is very much on trend – enjoy it with tonic or as a negroni, straight up or cocktail Martini. Go to blaauwklippen.com for more information.
Isabel Walsh designs unique tablecloths, runners and cushions for the home, or for events and functions.
Go and have a look at Isabel7 Tableware, Cushions etc on Facebook, or contact her at Isabel@artstudio7.net to discuss your design.
Ceramic Factory has launched the Clairvaux Lifestyle Estate, off the R60 at Robertson. There’s plenty to explore, from Clairvaux’s wine cellar and the Lizamore Sculpture Garden to the Ceramic Factory studio. The sculpture garden, under the direction of Teresa Lizamore, is open Monday to Saturday and entry is free. For details, find Ceramic Factory on Facebook. 16 IDEAS May 2016
Back to basics
Nature’s Source mueslis are now available in resealable packs. Try the Crunch, Benefit or Luxury ranges. Top with fruit and yoghurt, or soak the muesli in milk overnight, or for a lactose-free option, serve the muesli with a mixture of fruit juice and cold brewed rooibos tea.
TREAT FOR MOM
STARTING OUT RIGHT
As any new mom knows, it’s important to start with the right information about your baby’s food. Mila’s Meals by Catherine Barnhoorn will help you with nourishing wholefood recipes and food ideas for baby’s first year (and for the rest of the family too), free from gluten, refined sugar, dairy and artificial additives. Go to milasmeals.co.za for details.
If you are looking for beautiful basics for your home look no further than Matchbox. These furniture items are designed to be low-cost, simple and easy to produce. They are handmade by graduates of an entrepreneur development programme based in Diepsloot. They come in raw plywood or in a limited range of colours. • For more information, go to matchboxhomeonline.com.
Give Mom the ultimate treat on Mother’s Day with a luxury gift pack from Crabtree & Evelyn (R1 500). Decorated with their Discovery Garden design, the tin contains 25g ultra-moisturising hand therapy creams in 12 fragrances including Citron, Honey & Coriander, Pear & Pink Magnolia, Rosewater and the old favourite, Gardener’s Hand Therapy.
CIDER GOES LOCO
• Six-packs sell for around R75.
HEALTHY COTTAGE CHEESE RANGE
Parmalat now has a cottage cheese range to satisfy the need for a creamy yet low fat alternative to cream cheese. The mild flavour of cottage cheese makes it very versatile. Stir in fresh herbs and a touch of garlic and use as a filling for omelettes, or stir in honey and a little rose essence for a topping for cakes or waffles. • The five variants are available countrywide for R23,99 per 250g tub.
Scorched Earth is the first comprehensive history of fine art potteries in southern Africa. It contains over 300
photographs, a detailed list of studios, workshops and potters, and makers’ marks, as well as a wide-ranging essay of the history of this art form in southern Africa. • Wendy Gers is the author of this beautiful book, which is priced at R750 (Jacana Media).
EMBRACE THE ELEMENTS
Lochner and Iza Slabbert are the team behind Fynbos Valley Gift Boxes. Lochner makes the wooden boxes, which Iza then fills with colour coordinated, handmade local products from Zana, Lulu & Marula, Golden Country, Flick Inc, Fine Floral, O’live Soaps and Party Bunch and Co., to name a few. Go to fbvgiftboxes.co.za or contact them on hello@ fbvgiftboxes.co.za to order yours.
• Buy at Unique Feet in Dunkeld, Johannesburg (011 325 2220), or directly from Shirnat Fashion International (031 301 2464). 18 IDEAS May 2016
WARM GLOW OF METALLICS
Keep warm this winter with beautiful Hinterveld Mohair blankets from Linen Drawer. The range is manufactured in South Africa and is available in neutral and bright colours, understated patterns and contemporary designs, bringing an element of natural beauty and character to any home. Throws cost from R1 675.
• Find out more at robert-thomson.com or call 021 731 0082.
If you enjoy baking and cake decorating make sure you keep a supply of convenient disposable piping bags on hand. The Piping Bag Company supplies baking stores nationwide with a fantastic selection. They are thicker than most other disposable bags and are durable and reusable. This proudly South African product is available in four sizes and dual (pipes two icings from one bag). Go to louene.wix.com/pipingbags for details.
Looking for the perfect multi-use bag? This new Floral Street style from Radley can be worn as a casual crossbody, a compact mini clutch or as a festival-friendly pouch attached to a belt. The Floral Street is leather and comes in nine colours. • Available from Stuttafords at R1 999,95. May 2016 IDEAS 19
WHETHER IN HER SHOP OR AT HOME, LINDA WATT’S LOVE OF FABRICS AND HER COLLECTOR’S SOUL ARE CLEAR FOR ALL TO SEE. by TERENA LE ROUX st yling DAL A WAT TS photos ED O’RILEY
The shop is a true showcase of all the ownerâ€™s loves â€“ vintage fabrics, old posters, wrought iron and of course her signature clothing range. (Below, centre) Linda on the balcony of Nest with her assistant Nangomso Ngodwana, better known as Nan.
May 2016 IDEAS 21
Linda’s collection of wall vases fills an entire wall. When she finds a new vase, another one needs to go to make space.
e met Linda in her lovely little shop in Stellenbosch, nestled in at the top of the old wooden staircase next to Melissa’s in Dorp Street. We made our way through embroidered French linens, tapestry cushion covers and her own signature range of clothing, but you can’t miss her – she is the poster girl for Nest with her unruly grey curls and the eclectic mix of pattern and colour she’s wearing. The clothing range with its limited styles, but limitless potential for putting them together, is the latest use of her experience as a fabric designer, the trade she plied for many years in Durban, Cape Town and Paarl before having children and moving to a farm. ‘I make the clothes that I want to wear and luckily some other women like them too,’ she smiles. As with many creative souls she has effortlessly moved from fabric design to ceramic painting to designing clothes and putting together a shop with charm and personality. ‘I’m more of a collector than a maker,’ Linda says. ‘Even though I do make one-off pieces before handing the design over to my seamstress, my real enjoyment is in finding vintage fabrics to work with.’ Her collector’s heart is also happy doing other sourcing for the shop. She is always on the lookout for anything blue and white, plated silver, wrought iron or enamel. ‘I especially love vintage fabrics. You can’t simply order more when you run out so I keep buying them, even if they won’t ever sell. It’s about the love of the hunt and of finding those special things.’ As we walk through her house we admire all her wall vases, the gorgeous old picture books and her pieces of tolletjie furniture from the AngloBoer War. ‘I love the care, detail and decorativeness of old things,’ she says. But aware of her weakness for collecting, she is strict with herself. ‘My wall vases fill an entire wall. If I find a new vase, I need to remove one and take it to the shop.’
May 2016 IDEAS 23
When Linda wasnâ€™t happy with the style of her dining room chairs, she simply covered them, giving them a charming and feminine look.
Her love of vintage fabrics is clear – from the window coverings to the shelves stacked with gorgeous finds.
Being visual by nature she thrives on having things around her to look at. ‘I don’t like minimalism. I need things around me to inspire me.’ Her windows are all covered by curtains made from different vintage fabrics and the kitchen is hidden by a heavy red velvet curtain. And not so much because it is her stage. ‘I like eating, but cooking is not my passion,’ she laughs. ‘I can never understand people using
interior decorators. This is the place you are going to live in. My home is my haven. I feel lucky to have a nice place to live and a lovely garden to enjoy. Our favourite spot to eat both breakfast and dinner is in the protected courtyard from where we can overlook the garden.’ And at leisure too as both she and her viticulturalist husband Kevin work for themselves. This is of course when she’s not roping him in to help her. ‘Kevin is one of those people who can do everything. I just wish he would fix more, but at the moment he is more into gardening. He has asked me to please not bring any more stuff home that
needs to be fixed. In my mind he could just do a quick fix, but he works differently – it has to be done properly.’ At Nest what she does properly is to create an intimate environment where she gets to meet her customers. ‘People love conversations and I love meeting people. Regular customers come to the shop often and a lot of them have become my friends. I get to know what happens in their lives and I love it that way.’ And her advice for anyone wanting to set up shop themselves? ‘You have to be original and you have to be prepared to work hard. The wonderful benefit is working for yourself.’
May 2016 IDEAS 25
With its gorgeous view over the garden, the courtyard is a favourite spot for the family.
26 IDEAS May 2016
by LOUISA HOLST photos ED O’RILEY st yling and craf ts HANNES KOEGELENBERG
BOX TRAY WITH STENCIL HEART Paint this tray especially for the breakfast. YOU WILL NEED ♥ flat wooden box ♥ heart template on page 37 ♥ white PVA paint ♥ paintbrush ♥ medium-weight cardboard ♥ masking tape ♥ craft knife and cutting mat TO MAKE 1 Copy the heart template on page 37 in the desired size onto the cardboard and cut it out with a craft knife. 2 Stick the cardboard stencil onto the wooden box with masking tape and paint the heart with the white PVA. 3 Leave the paint to dry completely before removing the stencil.
28 IDEAS May 2016
NICE & EASY TRAY (RECIPES ON PAGE 36)
Everyone can help to put together this beautiful looking fruity tray to spoil Mom. SWEETCORN & SMOKED SALMON OMELETTE
Serves: 1 Preparation time: 20 minutes Cooking time: 3 minutes ♥ 2 large eggs ♥ 50ml grated Parmesan ♥ 50ml cooked fresh sweetcorn ♥ a few strips of smoked salmon or salmon trout, sliced ♥ olive oil, for frying ♥ roasted vegetables or wholewheat toast, to serve ♥ micro herbs, to garnish 1 Whisk the eggs and 15ml water together until light. Stir in most of the cheese, but save a little for garnishing. Season with a little salt and freshly ground black pepper. 2 Warm a small non-stick pan over a medium to high heat. Once the pan is hot, add a thin layer of oil and swirl it around the pan. Add the egg and swirl
the pan around so the egg coats the pan. 3 Cook for one minute, then sprinkle with sweetcorn and salmon. As soon as the top is just set, flip the omelette over in half to cover the filling. Slide it out of the pan and onto a serving plate. Sprinkle with the remaining cheese. Accompany with roasted vegetables or wholewheat toast. Garnish with micro herbs. Serve immediately. FRUIT PLATTER Cut a small papaya in half. Scoop out the pips. Fill the cavity with Greek-style or Mom’s favourite flavoured yoghurt. Top with toasted flaked coconut and drizzle with honey. Add a few slices of pineapple, ruby grapefruit and a halved granadilla to the platter. (You can use any fruit selection – the most important thing is to present the fruit attractively on the platter.) Finish off with a rose. BERRY SMOOTHIE Blend together a handful of strawberries, a handful of blueberries (or use frozen berries instead), 125ml fresh orange juice and a few ice cubes. Once the mixture is smooth, pour it into a glass.
TRAY WITH FLOWER PICTURE Decorate a plain wooden tray with decoupage work. YOU WILL NEED ♥ old wooden tray ♥ picture of your choice ♥ white PVA paint ♥ paintbrush ♥ modge podge ♥ sponge brush TO MAKE 1 Paint the whole tray white and leave to dry. 2 Paint a layer of modge podge over the base of the tray and the back of the picture with the sponge brush. Place the picture in position on the tray and rub it smooth with your fingertips and the sponge brush. 3 Seal the picture with a few coats of modge podge – leave each coat to dry before you paint the next one.
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FRESH & HEALTHY TRAY
Dad and the older kids will score Brownie points with Mom for this impressive tray! POACHED EGG ON A POTATO & BACON CAKE
Serves: 4 Preparation time: 45 minutes Cooking time: about 40 minutes ♥ 4 medium-sized potatoes, peeled and cubed ♥ 60ml butter ♥ 250g rindless streaky bacon ♥ 2 baby leeks, thinly sliced ♥ 30ml milk ♥ 15ml freshly chopped parsley ♥ sunflower oil, for frying ♥ 1 punnet of asparagus tips ♥ 4 large eggs ♥ 2ml white wine vinegar ♥ rocket, to garnish 1 Boil the potatoes in a little water until they are tender. Drain well. Mash until smooth. 2 Heat 45ml butter in a small frying pan. Cut up three rashers of bacon and fry them along with the leeks until the leeks are tender. Stir into the mashed potato. Add the milk and parsley and season with salt and freshly ground black
pepper. Set aside to cool. 3 Once the mixture has cooled, shape it into four round patties. 4 Heat a thin layer of oil in a non-stick pan. Put the potato patties into the pan and fry over a medium heat for about 5 minutes until golden brown underneath. Flip over carefully with a spatula. Cook on the other side until golden. Remove the potato cakes from the pan and set aside while you cook the other ingredients. 5 Cook the remaining bacon strips until crisp. You can fry them or cook them under the grill. 6 Boil the asparagus in a little water until tender. Drain, add 15ml butter and season with salt and black pepper. 7 TO POACH THE EGGS Half-fill a saucepan of water and bring to the boil. Once it is bubbling gently, add the vinegar and stir. Crack an egg into a small bowl and then gently pour it into the saucepan of water. Repeat with the other 3 eggs. Cook for 2-3 minutes for a soft yolk or 4 minutes if you want the yolk to be firmer. Remove with a slotted spoon. Pat dry with some kitchen paper and serve on top of the potato cake. Accompany with asparagus spears and crispy bacon and garnish with rocket.
BAKING SHEET TRAY Paint an old baking sheet with blackboard paint so you can draw pictures or write messages on it. YOU WILL NEED ♥ old baking sheet ♥ blackboard paint ♥ paintbrush ♥ chalk ♥ masking tape TO MAKE 1 Stick masking tape around the inside edge of the baking sheet so it will remain unpainted and form a ‘frame’. 2 Paint the bottom of the sheet with blackboard paint and leave to dry. Remove the masking tape. 3 Use chalk to write or draw on the tray.
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DECADENT & DELICIOUS TRAY (CROISSANT RECIPE ON PAGE 34)
Makes: 8 Preparation time: 30 minutes Cooking time: 25-30 minutes Oven temperature: 180oC ♥ 1 roll ready-made puff pastry ♥ 1 large egg, lightly beaten with 15ml water ♥ 125ml chocolate chips ♥ icing sugar, for dusting ♥ strawberries, to serve ♥ jam, to serve (optional)
Use a ruler and knife to cut the circle into 8 equal segments.
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Unroll the pastry on a lightly floured work surface.
Brush each segment lightly with the egg mixture. Put a few chocolate chips onto the middle of each one and then roll up carefully, starting with the wider side and ending with the point. Make sure the point is tucked underneath so that it won’t puff up during cooking.
Roll gently with a rolling pin to make the pastry slightly larger. Put a round plate over the pastry and cut around it with a sharp knife to make a circle.
Put the croissants on a greased baking tray and brush with the egg mixture. Bake in a preheated oven for 25-30 minutes or until puffed up and golden. Remove from the oven and cool on a wire rack. Serve while still slightly warm. Dust with icing sugar and accompany with strawberries and jam.
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4 Stir in the dried fruit. Store in an airtight jar or container. Serve with milk or yoghurt and fruit. Even the young children can help to prepare this yummy tray for Mom. SOFT BOILED EGG Use eggs that are at room temperature. Bring a saucepan half-filled with water to the boil. Once it is simmering gently, carefully put one or two eggs into the water. Cover the saucepan and simmer gently for 5 minutes for runny and 7 minutes for a firmer egg yolk. Remove the eggs from the water and place them into ice cold water for a few minutes then dry them off and serve. TOASTED MUESLI WITH FRUIT AND NUTS Let the younger kids help measure the ingredients and mix them all together in a big bowl. The older children or another adult can help with the oven. You can put the leftover muesli into a glass jar and give it to Mom as a gift to enjoy for breakfast for the next few days.
Makes: about 800g Preparation time: 30 minutes Cooking time: 30 minutes Oven temperature: 160oC YOU WILL NEED ♥ 300g (750ml) rolled oats ♥125ml seed mix (sesame, linseed and pumpkin seeds) ♥ 50g (125ml) almonds, chopped ♥ 2ml ground cinnamon ♥ 80ml honey ♥ 30ml sunflower oil ♥ 100g (125ml) dried nectarines, thinly sliced ♥ 50g (125ml) dried cranberries, roughly chopped ♥ 50g (75ml) goji berries 1 Combine the oats, seeds, nuts and cinnamon in a large bowl. 2 Put the honey and oil into a small jug and warm it in the microwave for a minute until it is runny. Drizzle it over the oats mixture and then stir well to coat. 3 Spread the mixture out on a baking tray. Bake in a preheated oven for 15 minutes. Remove from the oven and stir well, then return to the oven and continue to bake for another 15 minutes until the mixture is toasted and golden brown. Remove from the oven and cool completely.
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CHOCOLATE FLAPJACK SANDWICHES You can buy the flapjacks ready-made or make your favourite flapjack recipe.
Makes: 4 Preparation time: 15 minutes YOU WILL NEED ♥ MOM letters and heartshaped stencil (below and facing page) ♥ 8 ready-made flapjacks ♥ chocolate spread (Nutella) ♥ icing sugar, for dusting 1 To make the stencils, copy the letters below in the desired size onto mediumweight cardboard and cut them out with a craft knife. Also cut out a heart stencil. 2 Put the flapjacks on a plate and warm
them in the microwave for 30 seconds. 3 Spread four of them with chocolate spread and sandwich closed with the remaining four. Make sure the nice looking sides are facing upwards. 4 Hold each one of the stencils on top of a flapjack sandwich. Put some icing sugar into a tea strainer and dust carefully over each stencil. Lift the stencil up carefully to show the letters and the heart. TEABAG LABEL This small detail completes the picture. Copy the teapot template on the facing page in the desired size onto mediumweight cardboard and then cut it out with an equal sized overlap so you can fold the label in half. Fold it and glue or staple it onto the teabag’s string.
DOOR LABEL Hook this label over Momâ€™s door handle so the whole house will know when she wants to be left in peace. Copy the template below in the desired size onto medium-weight cardboard and cut it out with a craft knife. Also cut out the circle in the middle and cut through the label on the line as marked so you can hook it over the handle.
Bake beautiful vintage-style cameo biscuits as a special Mother’s Day gift – and they’re edible. 1
Follow the recipe on page 40 to make the biscuit dough. Roll it out on a floured surface to at least 5mm thick. Cut out the shapes and place them on a baking tray. Bake and leave to cool on the baking tray. Follow the recipe on page 40 to make the royal icing.
Spoon the icing into piping bags. With the nr 1 nozzle pipe a frame in coloured icing. Flood inside the frame to form the cameo base. Leave the biscuit edge exposed. The width of the edge depends on the type of decoration you plan to do. 38 IDEAS May 2016
YOU WILL NEED ♥ almond biscuit recipe and royal icing recipe on page 40 ♥ oval cookie cutter (or use a round cutter, as seen in step 1) ♥ gel or powder food colouring ♥ piping bags ♥ nr 1 piping nozzle ♥ ribbon piping nozzle ♥ piping nozzle couplers (makes switching nozzles much easier) ♥ gum paste ♥ cameo silicone mould ♥ cornflour ♥ lustre dust
Divide the icing into the number of colours you want to use. Add the colouring. Also add a little water to the colours that are to be used for flooding. If you are using black, remember the colour will intensify the longer it stands and as it dries. Keep the icing covered with a damp cloth until ready to use.
Place one of the dry cameos in the centre of the icing while the icing base is still wet. Alternatively, wait until the icing base is dry and stick the cameo in position later with a little royal icing.
Dust the silicone mould lightly with cornflour. Work the gum paste until soft. Break off a piece and press it into the mould making sure no paste comes out at the top. Gently press the paste from the mould. It may be easier if the mould is frozen for 5-10 minutes. Brush with lustre dust to enhance the design. Set aside to dry.
Use thick royal icing to pipe dots or frill patterns around the icing base. Leave to dry overnight. tip
The gum paste cameos can be made a day ahead, to save time.
by TANI KIRSTEN photos ED O’RILEY
IN ASSOCIATION WITH HULETTS
May 2016 IDEAS 39
Bake and decorate almond biscuits that are both beautiful and delicious. ALMOND SUGAR BISCUITS
Makes: 12-15 Preparation time: 15 minutes, plus refrigeration time Baking time: 12-15 minutes Oven temperature: 170oC
♥ 200g softened butter ♥ 200g Huletts SunSweet Brown Sugar ♥ 1 large egg ♥ 2ml almond essence (optional) ♥ 300g cake flour ♥ 100g ground almonds ♥ 5ml baking powder
1 Cream the butter and Huletts SunSweet Brown Sugar together until light. Add the egg and essence (if using) and beat well. 2 Mix the flour, ground almonds and baking powder together. Add the dry ingredients to the butter and sugar mixture and stir gently until a soft dough forms that you can press together with your hands. Cover the dough with plastic wrap and refrigerate for 15 minutes. 3 Roll the dough out on a floured surface making sure it is not too thin. It shouldn’t be less than 5mm. Cut into shapes and return to the fridge if necessary. Place on a baking tray and bake in a preheated oven for 12-15 minutes, or until just starting to brown around the edges. Leave to cool on the baking tray. Follow the instructions on page 38 to decorate the biscuits.
ROYAL ICING Lightly whisk one large egg white until foamy. Add about 350g sifted Huletts Icing Sugar and beat until very thick and white. The icing must not run.
by CARIN SMITH photos ED O’RILEY
May 2016 IDEAS 41
Use the book like a photo album and glue a photo of the person who wrote the recipe on the same page as the recipe. Include a paragraph or two about the person whose recipe you are featuring. Use other mementos with the recipes too – it could be a pretty napkin, a piece of Granny’s dress or photos of her crockery or kitchen. Get the family involved. Ask sons, daughters, grandchildren, nieces and nephews to share their favourite family recipes. Use vintage-style photo corners or washi tape to attach the recipes to the pages. Protect original handwritten recipes by placing them in a small plastic sleeve or copy them onto
computer paper. Don’t laminate them as the heat from the lamination could damage the paper or ink, especially if they’re very old. Download a photobook program like the ones offered by Orms (ormsprintroom.co.za) and Rapid Studio (rapidstudio.co.za) and design your own book. Download our pages from ideasmarket.co.za and use them as a background for displaying your recipes and photos. Print your journal pages onto medium-weight cardboard – 200gsm works well. Remember your cookbook is never complete. Punch holes through your pages and bind them together with pretty ribbon so you can keep adding more pages as your recipe collection grows. When the next generation inherits the book they can add their own recipes.
May 2016 IDEAS 43
by GAIL BUSSI
ust before Christmas 2014, I lost my partner, James, in a tragic accident and as I navigated my way through this loss and grief, two of the things I found most healing and comforting were writing and cooking. So, on New Year’s Day 2015 I started keeping a kind of a recipe journal, without any particular plan or goal in mind. It was nothing fancy – just an A4 soft-covered notebook with blank pages – but I started by writing out some of the recipes I had cooked for and with James. The first entry I made was my recipe for Indian butter chicken, which he loved and could eat by the bowlful. But the entry wasn’t just about food; I also wrote down some of my feelings and thoughts, and put in quotes that were particularly meaningful to me at that very painful time. I kept the journal going during the year, but it changed as the months went on. As I came to a greater awareness and acceptance of what had happened, I started to find joy again in many things, and in my special friends who had been there for me through it all (and still are). Some of my entries were about them, or about people from long ago who I remember with much love and gratitude (like my great-aunt Eileen, with her wonderful cheese scones and dark chocolate cake). Then there were the inventive pizzas I made with Michelle in her tiny kitchen, my mom’s crispy roast duck or stuffed beef fillet, always served at special birthday dinners, and the lemon and raspberry trifle I used to make for Terry when he’d had a really bad day. And the Italian tomato salad made from our very first tomato harvest; Louis teaching me to make roosterkoek on a farm in the bushveld; and the secret garlic sauce served at the little Greek restaurant in London, and how I finally (almost) managed to get it right. When I first began my food journal it was very basic. . . recipes scrawled with ballpoint pen and no illustrations or pictures. But one day, late last year, I finally got out my boxes of watercolour pencils again, my paintbrushes and tubes of paint, and my journal changed. It became much more visual, as I not only wrote out recipes and ideas and thoughts, but also illustrated them. These pages became a 44 IDEAS May 2016
source of great joy and inspiration to me. The hours I spent working on this journal were precious and I never once saw them as a waste of time, but rather as a step on my path to healing. Although these pages were quite personal on several levels, I did show some of them to friends, who loved the whimsical way I presented and illustrated the recipes; they suggested I start a blog and share some of my recipe artwork with a wider audience, which I did in September last year (mydeliciousyear.blogspot.com). I didn’t have any particular goals with the blog – just simple sharing of something I enjoyed, and which I hoped would possibly be meaningful to other people too. It seems to me that keeping a journal or diary of any kind is a very helpful tool in keeping oneself grounded, of ‘connecting the dots’. When life throws changes and challenges at us it is easy to feel overwhelmed, to lose one’s sense of self. This certainly happened to me after my partner’s death, because I also then had to face the loss of our home and give up the small business I had started. Yet, somehow, by the simple act of writing in my food journal and preparing the recipes, I was able to remind myself of all I still had, and of who I still was. Almost 20 years ago, the American author Sarah Ban Breathnach wrote a bestselling book called Simple Abundance. One of the things she advocated in the book
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was the keeping of a daily ‘gratitude’ journal, listing at least five things you were grateful for that day (even if, as sometimes happens, it seemed like there was absolutely nothing to be grateful for!). In a way my food diary was also a kind of gratitude journal – a reminder of special times and memorable moments. For a long time I have believed that food and cooking can be totally magical, if we choose to see them that way, rather than a necessary chore or daily drudgery. As Joanne Harris, the author of the wonderful novel Chocolat, once said: ‘Cooking is really the only form of legal alchemy left to us.’ And the dishes we prepare and the recipes we use are a connection between our past history and the present moment, between lives and memories, between the moments we celebrate and the moments we weep. It is never ‘just’ a recipe – there is always so much more to read between the lines. Now, in 2016, I have decided to continue this recipe and food journaling. I’ve even acquired a much nicer artist’s notebook, with real watercolour paper this time – no more buckled pages for me! Not that I expect it to be perfect. . . there will certainly be smudges of paint and misspelled words. Perfection is not necessary, or even always helpful – whether in life, cooking or a diary. I don’t write in it every day, but I hope by the end of this year to have a book that is both delicious to look at and to read, and, more importantly, one that shares my belief that cooking is just such a joyful and simple way of tapping into our creativity. Several of my friends have joined me on this creative journey. One is living in France and is keeping a record of her days there, and the amazing food she eats (and is learning to cook, never having cooked in her life before). Another recently lost her mom, an Italian woman who nourished everyone with her recipes and her spirit. Anna’s food and stories will be a precious reminder of a life well lived, and will surely be a source of comfort to her daughter and to the family members who she intends to present with copies of the journal. Yet another friend has two young children – they love to cook together and this is a kind of family album of joyful days spent in the kitchen (even if the mess is another story!). I even imagine creative workshops built around food journals, with people coming together in a beautiful location to share ideas, thoughts, artwork and, of course, delicious food. What a wonderful time everyone would have, and hopefully we would all go away a little more nourished in both body and spirit. In the meantime, perhaps all of us could create our own simple recipe journals and tap into the truly delicious moments of life. And if you need a little extra inspiration, search for ‘recipe journals’ on Pinterest, or have a look at theydrawandcook.com.
Come dinner time, a recipe for a tasty dish, cut from a magazine, can be a great help – if you can find it, that is! This handy recipe board will help keep your favourite recipes organised and to hand.
YOU WILL NEED ♥ vintage wooden shutter ♥ craft paint and paintbrushes ♥ bamboo or wooden pegs ♥ craft or scrapbooking paper ♥ double-sided tape ♥ craft knife
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Paint the shutter using craft paint. (Craft paint comes in a variety of colours and doesn’t require any priming.)
E x trac ted from MAKE YOUR HOME by GERMARIE BRUWER AND MARGAUX TAIT published by STRUIK LIFEST YLE Photographs and illustrations: © GERMARIE BRUWER and MARGAUX TAIT
While you wait for the paint to dry, you can work on the pegs. Cut strips of craft paper to the width of the pegs and stick them to the pegs using double-sided tape. Use the craft knife to cut off any excess paper.
May 2016 IDEAS 49
ON SALE NOW!
Here are all your favourite themed entertainment articles – in one special edition. Be sure not to miss this armchair traveller’s food and table-setting guide for ONLY R49,90.
HOW TO ORDER:
If you can’t find Entertainment Ideas in a shop near you, order your copy from Lucille van der Berg at 021 408 3038 or email Lucille.email@example.com. Entertainment Ideas costs R49,90 excluding postage.
by LOUISA HOLST photos ED O’RILEY st yling and craf ts HANNES KOEGELENBERG
May 2016 IDEAS 51
Serves: 10-12 Preparation time: 1½ hours Cooking time: 1½ hours Oven temperature: 170oC CAKE ♥ 10 large eggs, separated ♥ 320g (370ml) castor sugar ♥ 25ml lemon juice ♥ 200g (370ml) cake flour ♥ 40g (125ml) cocoa powder FILLING AND CHOCOLATE GANACHE ICING ♥ 750ml cream ♥ 250g dark chocolate ♥ 100ml Frangelico liqueur or use brandy ♥ juice of one freshly squeezed clementine ♥ 30ml grated clementine zest ♥ candied clementine slices (recipe below) ♥ edible flowers, to decorate
1 CHOCOLATE GANACHE Put 250ml cream with the chocolate into a glass bowl over a saucepan of gently simmering water. Wait until the chocolate starts to melt. Stir until smooth. Remove from the heat. Cool and refrigerate until needed. 2 CAKE Beat the egg whites until stiff, but don’t overbeat. Beat in 200g of the castor sugar, adding a little at a time. Beat until the mixture is thick and glossy. Beat in the lemon juice and set aside. 3 In a separate bowl, beat the egg yolks until pale yellow. Add the remaining castor sugar and beat until thick and creamy. 4 Fold the two egg mixtures together very gently. 5 Mix the flour, cocoa and a pinch of salt together. Sift a layer over the egg mixture and fold in gently. Repeat with layers of flour until it is all folded in. 6 Pour the mixture carefully into two lined and greased 22cm spring form cake tins. Bake in a preheated oven for 30 minutes or until the cake begins to shrink away from the sides of the tin and a skewer comes out clean. Remove from the oven and cool completely. 7 TO ASSEMBLE Cut each cake in half horizontally. Mix the liqueur with the juice of the clementine. Spoon a little of the mixture over the top of each piece of cake. 8 Whip the remaining cream until thick. Stir in the zest. Spread a layer over the bottom half of one cake. Top with the other half. Cover with cream. Top with the next layer of cake and repeat. 9 Beat the chocolate ganache until smooth. Spread it over the top and around the sides of the cake. Place the candied slices of clementine on top of the cake and drizzle with the syrup from the candied clementines. Decorate with edible flowers and refrigerate until ready to serve.
1 Cut two clementines into slices. Put the slices into a large shallow saucepan. Cover with water and bring to the boil. Reduce the heat and simmer gently for three minutes. Remove from the heat, drain and set aside. Discard the water. 2 Put another 350ml water into the pan with 150g sugar. Heat and stir until the sugar has dissolved, then add the reserved clementine slices. Cover the surface of the liquid with a circle of baking paper and allow to simmer very gently for 35-40 minutes until the skins of the clementines are completely tender. 3 Remove the slices with a slotted spoon and set aside. Add the juice of one clementine to the liquid in the pan and simmer until it has reduced down to about 150ml. Pour over the clementine slices and cool. Refrigerate until ready to use.
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Serves: 6 Preparation time: 45 minutes, plus marinating time Cooking time: 1 hour Oven temperature: 180oC LEMON CONFIT ♥ 2 lemons ♥ 5ml cracked coriander seeds ♥ 5ml Maldon salt ♥ 1 clove garlic, peeled and sliced ♥ 350ml olive oil CHICKEN WINGS ♥ 1,5kg chicken wings ♥ 500ml buttermilk ♥ juice of 1 lemon ♥ 3 cloves garlic, crushed ♥ 15ml sugar ♥ 10ml paprika (or cayenne pepper if you prefer it hotter) ♥ 4 fresh bay leaves 1 LEMON CONFIT Cut the lemons in half and squeeze the juice out of them. Reserve the juice and discard any pips. Cut the skin into thin slices. 2 Put the juice, skins, coriander seeds, salt, 5ml freshly ground black pepper, garlic and oil into a saucepan. Warm over a low heat. Allow to simmer very gently for 15 minutes. Remove from the heat and cool. Transfer to a sterilised jar and seal. Refrigerate until ready to use. 3 CHICKEN WINGS Mix the buttermilk, lemon juice, garlic, sugar and paprika together. Put into a sealable plastic bag. Add the chicken wings. Seal and rub the marinade over the chicken wings. Refrigerate and allow to marinate for an hour or longer. 4 When ready to roast, spread out the chicken in a greased roasting tin. Add the bay leaves. Roast in a preheated oven for 20 minutes. 5 Remove from the oven, turn the wings over and drizzle with a little of the oil from the confit lemons. Return to the oven and roast for a further 20 minutes or until the wings are cooked through and golden. 6 Remove 30ml lemon peel from the lemon confit and chop into smaller pieces. Spoon the pieces over the chicken wings and serve as a snack or starter. (Use leftover lemon confit to spoon over roasted chicken, fish, pork, lamb or vegetables.)
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♥ 1 ripe avocado, peeled and sliced ♥ 1 packet wild rocket ♥ a few sprigs of fresh mint ♥ 100g bocconcini mozzarella ♥ 50ml sunflower seeds, toasted ♥ violas and purple sprouts, to garnish
Serves: 4 Preparation time: 40 minutes Cooking time: 20 minutes Oven temperature: 200oC ♥ 6 medium-sized carrots, peeled ♥ olive oil ♥ 2-5ml smoked dried crushed chillies (optional) ♥ 3 ruby grapefruit ♥ 30ml white balsamic vinegar ♥ 1 small red onion, finely chopped ♥ 1 clove garlic, crushed ♥ 2 baby fennel bulbs, very thinly sliced
1 Cut the carrots into thick slices. Drizzle with olive oil and sprinkle with dried crushed chillies, or season with salt and freshly ground black pepper. Spread out in a greased roasting tin and roast in a
preheated oven for 15-20 minutes until tender. Toss once during the cooking time. Remove from the heat and set aside to cool. 2 Cut the peel off the grapefruit with a sharp serrated knife and carefully cut out the segments of fruit from two of the grapefruit. Set aside. 3 Squeeze the juice from the remaining grapefruit. Mix the juice with the vinegar, onion and garlic. Whisk in 125ml olive oil. 4 Arrange all the salad ingredients along with the grapefruit segments on a platter. Drizzle with the dressing. Season to taste. Garnish with violas and purple sprouts.
Serves: 4 Preparation time: 30 minutes Cooking time: 25-30 minutes
♥ peanut or sunflower oil, for frying ♥ 4 pork loin chops ♥ 2 cloves garlic, crushed ♥ 15ml freshly grated ginger ♥ 15ml Chinese five-spice powder ♥ 125ml prepared chicken stock ♥ 60ml honey ♥ 15ml soy sauce ♥ 125ml freshly squeezed mandarin or Clemengold juice ♥ 15ml cornflour ♥ 60ml malt vinegar ♥ 45ml freshly chopped coriander ♥ 2 mandarins or Clemengolds, peeled and broken into segments ♥ steamed tenderstem broccoli or other green vegetables, to serve ♥ rice or noodles, to serve (optional)
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1 Heat a thin layer of oil in a large heavybased frying pan and fry the chops until browned on both sides. Remove from the heat. 2 Heat 30ml oil in a saucepan over a medium to low heat. Add the garlic and ginger and sauté until soft. Add the five-spice powder and continue to cook for 1 minute. Stir in the stock, honey, soy sauce and mandarin juice. Mix the cornflour and vinegar together and then stir into the stock mixture in
the saucepan. Stir over a medium heat until the sauce has thickened slightly. 3 Put the chops into the sauce, cover and simmer slowly for 5 minutes or until cooked through. Add the fresh coriander and mandarin segments. Season to taste. 4 Cover the saucepan with the lid and remove from the heat. Set aside for 5 minutes before serving so that the mandarin segments can heat through. 5 Season to taste. Serve with green vegetables and rice or noodles, if you prefer.
Makes: about 18 Preparation time: 1 hour Baking time: 15-20 minutes Oven temperature: 140oC ♥ 1 roll phyllo pastry ♥ 60ml melted butter ♥ 3 large egg yolks ♥ 397g can condensed milk ♥ 125ml freshly squeezed lime juice (or use lemons, if you prefer) ♥ 30ml grated lime zest (or lemon) ♥ 250ml cream ♥ 1 lime, sliced and cut into wedges for garnish 1 Unroll the phyllo pastry and brush a sheet with melted butter. Cover with another sheet, brush with butter and repeat with another two layers. 2 Cut circles from the pastry. They should be big enough to line small tart tins or muffin tins. Grease the tins with butter and then press the pastry circles into the tins. Brush with butter. Bake in a preheated oven for 5 minutes. 3 Beat the yolks, condensed milk, lime juice and half of the zest together until smooth. Pour into the prepared pastry shells. Bake for 10-15 minutes or until the filling has just set. Remove from the oven and allow to cool completely. 4 Beat the cream until stiff. Top each pie with a dollop of cream. Sprinkle with the reserved lime zest and decorate with a wedge of lime. Serve immediately.
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Traditions and handcrafts passed down through the generations are precious – and this year they’re influencing our winter wardrobes too.
by CARIN SMITH photos ED O’RILEY
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A loose-fitting top with pretty stitching teamed with lightweight trousers is the ideal outfit for a quiet weekend spent pickling and preserving. Trousers (R699) from Old Khaki. Top (R899) from Trenery. Shoes (R449) from Call It Spring. Necklace (R990) from Mr & Mrs.
Find a top with lace details inspired by your grannyâ€™s delicate heirloom linen. Top (R399) from Old Khaki.
Model: Natalia from Max Models. Make-up and hair: Amori from Supernova. Tablecloth with red stripe, gingham tablecloth and aprons from Mungo. Buyerâ€™s guide on page 8.
You don’t have to break the bank to enjoy a bit of pampering – simply turn your own bathroom into a haven of cleansing calm! ho wouldn’t love a regular spa day? In our fast-paced lives there are few enough things to soothe the soul. What better way to uplift your spirits than with a proper pampering – perhaps a full body massage with aromatherapy oils and rich creams, or surrender yourself to the therapeutic powers of water. The word ‘spa’ comes from the Latin sanitas per aquam, which means ‘health through water’, and this is the reason why hydrotherapy so often forms part of a spa’s menu of treatments and packages. A visit to a spa works wonders for body, mind and soul, and you could make a convincing case for it not being an extravagance but a necessity. However, the reality is that global and local economic conditions are not great right now, which means money is tight for all of us. We need to think twice about regular beauty treatments and pampering sessions to try to fit it all into our budgets. Why not take a Saturday or a Sunday and spend it relaxing in your very own home spa? Turn your bathroom into a healing haven of cleansing calm as you soothe both body and mind.
Light a few candles perfumed with essential oils. Do a bit of research about the attributes and effects of the various oils to choose one that works for you. For example, citrus is refreshing, rejuvenating and energising; rose and jasmine are soothing; and vanilla is relaxing. There are also wonderful candles made from therapeutic oils that can be massaged into the skin as the candle burns and the wax melts. TRY Perfect 10 Moisturising Soy Candle (R190) or the wonderfully fragrant Soil Wax Melts (R50 for eight) for oil burners. Choose your favourite background music and you’re all set to start unwinding.
This dedicated time that you are affording yourself is perfect for applying masks – to face, scalp and hair. FOR YOUR FACE: First apply a clay mask for deep-cleansing your pores. TRY Bobbi Brown Instant Detox Hawaiian Sea Water & White Clay Mask (R720) or the new Dermalogica Charcoal Rescue Masque (R790). Warning: clay masks often discolour as they dry so this is probably not the best time to take a selfie and post
it on Facebook! Rinse well and take care to remove all the clay residue. Follow with a cream or gel mask that deposits moisture and nourishment deep into the skin. Always remember to apply to your neck and decollete as well. TRY Placecol Optimum Hydro Mask (R275); or use Dr. Hauschka Soothing Mask (R698) to calm sensitive and irritated skin. FOR YOUR HAIR: The moisture and heat in your bathroom make it the perfect place to apply a rich hair mask that can penetrate deep into your hair to condition and moisturise while also delivering a scalp treatment. Some masks work better on dry hair, while others are more effective when applied to damp or wet hair, so read the instructions on the packaging carefully. Apply a generous coating to your hair and use a widetooth comb to distribute it evenly. Massage it gently into your scalp and cover your hair with a shower cap. Rinse your hair only at the end of your spa session. TRY Rain Biologie No 07 Mineral Rich Hair Mud Mask (R185); or Philip Kingsley Elasticizer Geranium & Neroli (R875) that smells heavenly and improves the hair’s elasticity.
by ELSA KRÜGER st yling CARIN SMITH photos ED O’RILEY
1 Bobbi Brown Instant Detox Hawaiian Sea Water & White Clay Mask (R720). 2 Rain Biologie No 03 Body Scrub with Mongongo Nut Oil (R155). 3 Theravine Grape Infused Exfoliating Sponge Soap (R112). 4 Optiphi Body Curve Evergreen Body Lotion (R360). 5 Dr. Hauschka Soothing Mask (R698). 6 Placecol Optimum Hydro Mask (R275).
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Start your body treatments by using a dry brush before your skin is wet. There are myriad benefits to head-totoe dry-brushing: it stimulates blood circulation and the flow of lymph, which helps rid your body of dead skin and toxins. Improved circulation helps combat cellulite. Use a brush that is firm but not hard – The Body Shop and Pick n Pay have ones that work well – and if you can fit the Elemis body brush (R560) into your budget then do get one. The ultimate in luxury is the Clarisonic Sonic Skin Cleansing System (R3 499) with a special attachment for body treatments. Brush your body for about three minutes with sweeping movements that flow in the direction of your heart. Don’t brush so fast or hard that your skin turns red – you want a gentle rosy glow and light tingling. Now you are ready for body exfoliation. Use a granular formula that is gentle enough not to scratch your skin. An exfoliating scrub softens and brightens the skin, and gets rid of all the dull, dry and dead skin cells. It is especially effective in troublesome areas like knees, elbows, heels and the derrière, as well as the upper arms and thighs. It’s basically for any area of rough skin and those places on the body where keratosis pilaris has taken hold – the irritating
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little bumps that refuse to go away. Choose an exfoliating scrub that contains natural granules like sugar, salt or finely ground apricot pips. Scrub your skin using circular, sweeping movements before stepping into the bath or shower. It’s better to use these products on dry skin, but if your skin is sensitive you can moisten it lightly before exfoliating. Some exfoliating scrubs like the SpaLicious Self Heating Sugar Scrub (R434) generate warmth when they come into contact with the skin and this further enhances circulation. TRY Theravine Grape Infused Exfoliating Sponge Soap (R112); Optiphi Body Curve Phi-Body Buffer (R195); or Rain Biologie No 03 Body Scrub with Mongongo Nut Oil, Jasmine and Cedarwood (R155).
Treat yourself to a mini pedi. Remove old nail polish and apply a few drops of cuticle remover to each toenail. Scrub your feet and heels with a foot file – OPI, Tweezerman and Scholl make good ones that last long – followed by an exfoliating scrub. Don’t cut your toenails yet – wait until after your bath or shower when they have softened, to lessen the chances of breaking or tearing.
Now that your skin is soft and smooth it’s time to luxuriate in a warm bath (not hot) with a rich foam, gel or cream. Or you can use healing salts and minerals, or add a few drops of essential oil under the running water for an aromatherapy treatment. And of course, you could also have a glass of well-chilled bubbly on the edge of your bath! Choose your bath products with care and make sure they are not strongly perfumed or predominantly soap-based otherwise they could dry out your skin.
TRY Placecol Clean Start Face and Body Wash Daily Cleanser R415; Dr. Hauschka Rose Nurturing Bath Essence (R359); Nuxe Rêve de Miel Face and Body Ultra-Rich Cleansing Gel (R295); Theravine Hydravine Rich Bath Milk (R343); Beaucíence Natural Moisturising Foam Bath (R158); Sh’Zen Pamplemousse Cleansing Gel for Body (R189); Creightons Vanilla & Macadamia Cocoon Shower Burst (R32,95); Soil Balancing Baobab Bath Salts (R135); or Earthsap Mustard Bath (R45), which works wonders for a stressed body, muscle aches and pains, sore feet and skin conditions. The water will make the hair on your legs and underarms soft so shave them before surrendering to the bubbles and forgetting all about the world – at least for a while! Do not bath in hot water because high temperatures dehydrate the skin. Also don’t soak for longer than 20 minutes – as soon as you start seeing creases on your fingertips it’s time to get out.
Wrap yourself in a soft towel or large bath sheet and gently pat your body dry. It isn’t necessary to dry yourself vigorously and remove even more layers of skin! You could also wrap yourself in a towelling robe and let that absorb the moisture from your skin, but take care not to get cold. Now that your toenails are soaked and soft, they’ll be easier to cut. Apply a special foot cream like Virata Heel Balm (R34,95) to keep them soft and smooth. Put on a pair of cotton-rich socks to give them a chance to absorb the cream. Massage your body with a rich cream, body butter or oil to lock in moisture for your freshly buffed and exfoliated skin. Or use the hot oil from your scented candle. Your skin should still be slightly damp for the products to work best. If your skin is
very dry, use a body oil first. TRY Chanel Coco Mademoiselle Velvet Body Oil (R790), TheraNaka African Recharge Body Oil (R185) or Palmer’s Coconut Oil Body Oil (R62,95), followed by a rich cream or lotion like Nivea Cocoa Butter Body Cream (R35). Now is the time to apply cellulite cream or bust cream. TRY Sisley Phytobuste Décolleté Intensive Firming Bust Compound (R2 540) and Sisley Cellulinov Intensive Anti-Cellulite Body Care (R2 630). PAMPER YOUR BODY: Crabtree & Evelyn Lavender Body Cream (R650); Gatineau Body Lotion with AHA (R475); Ericson Laboratoire Hydra Derm Moisturizing Care (R750) to boost elasticity; Morlage & Yorke Apothecary White Orchid & Ginger Hand & Body Lotion (R75); Optiphi Body Curve Evergreen Body Lotion (R360) for restorative skin hydration; or Rain Biologie No 16 Hand & Body Lotion (R129). Now rinse your hair mask and apply your final facemask. Use a facial sheet or gel mask that contains plenty of hydra gel, then lie back and relax for a while to give it time to do its job. TRY Dermactin-TS Pore Refining Facial Sheet Mask (R35). Treat yourself afterwards with a spa menu of fruit, an aromatic tea, a raw juice or a smoothie. Or more bubbly!
FACECLOTHS AND SPONGES: To make your soap foam and remove impurities from the skin more efficiently. If you prefer a sponge, try a natural sea sponge. PUMICE STONE OR FOOT FILE: To get rid of hard skin or calluses. BACK BRUSH OR LONG-HANDLED LOOFAH: To help you reach where your hands and arms can’t get to, and to ensure your skin is thoroughly cleansed and exfoliated. Your back is often the most neglected part of your body. If you’re using a loofah, make sure it’s well soaked and soft, otherwise you run the risk of scratching or irritating sensitive skin. SOAP: A soft, fragrant soap is a wonderful way to spoil yourself in the bath. Choose one with moisturising ingredients that will be gentle on your skin and not dry it out or disturb the delicate pH balance. SHOWER GEL, BODY WASH OR BATH FOAM: There are many to choose from in a variety of fragrances, colours and types. If you have dry skin you should avoid strongly fragranced or very soapy products. TRY Nivea Irresistibly Smooth Shower Cream (R29,99) with shea butter, which both cleanses and moisturises. BATH OIL: Great for soothing and moisturising neglected and thirsty winter skin. BATH SALTS: They soften the water and if they contain minerals these have a therapeutic effect on aches, pains and muscle spasms. Epsom salts takes the sting out of sunburn and relieves the pain of sore muscles, while coarse sea salt with a few drops of aromatherapy oil can be refreshing and rejuvenating. SCRUBS AND EXFOLIATORS: Remove dead or dry skin and restore radiance and a healthy glow. Make your own by mixing sea salt and olive oil or coconut oil.
1 1 Sisley Cellulinov Intensive AntiCellulite Body Care (R2 360). 2 Dr. Hauschka Rose Nurturing Bath Essence (R359). 3 Nuxe Rêve de Miel Face and Body Ultra-Rich Cleansing Gel (R295). 4 Sisley Phytobuste Décolleté Intensive Firming Bust Compound (R2 540).
5 Chanel Coco Mademoiselle Velvet Body Oil (R790). 6 Earthsap Mustard Bath (R45). 7 Gatineau Body Lotion with AHA (R475). 8 Sh’Zen Pamplemousse Cleansing Gel for Body (R189).
projec ts ELIZABE TH FESTER, ANNEKE DU TOIT and KEVIN SWARTS ex tra projec ts and st yling CARIN SMITH label designs HANNES KOEGELENBERG photos ED O’RILEY
66 IDEAS May 2016
BUYER’S GUIDE ON PAGE 8
Glass bottles with wooden stoppers (large, R199; small, R149) from H&M.
You will need these for the bathroom shelf project.
2 Stitch two rows of gathering stitches along the top edge of the frill and pull in the gathering threads. Stitch the frill to the lower edge of the shower curtain.
YOU WILL NEED ♥ fabric of your choice ♥ white shower curtain ♥ matching machine thread ♥ water soluble sewing marker TO MAKE THE BOTTOM FRILL 1 Cut a strip twice the width of your shower curtain x 14cm height (2cm seam allowances are included). Overlock all the edges and hem the lower edge.
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TO MAKE THE TOP FRILL 1 Cut another strip for the frill at the top three times the width of your curtain and 14cm in height. Mark the centre line along the length of the frill and stitch a row of gathering stitches on both sides of the centre line. 2 Mark the stitching line for the frill along the top edge of your curtain. Hem both side edges with small double hems. 3 Pull in the gathering threads of the frill and pin the frill to the curtain along the marked position. Stitch down and remove the gathering threads.
Use two ornate pot-plant hooks (from a garden centre) and clear, lightweight Perspex cut into a rectangle in the desired size to make a pretty bathroom shelf. Drill holes in the tiles with a high-quality glass and tile bit, screw the hooks in place and use a little bit of clear silicone to stick the Perspex onto the hooks. tip
Hide ugly screw heads by using screw covers, which are available from hardware stores.
YOU WILL NEED ♥ towel (we used a flat weave towel) ♥ pink, light green and dark green ribbon ♥ green and white embroidery thread ♥ embroidery needle with large eye TO EMBROIDER
1 Mark the middle of one edge of the towel and draw a small circle of approximately 2cm diameter with a pencil on the mark. Draw five ‘spokes’ evenly spaced from the centre point of the circle outwards to the outline of the circle. Using the white embroidery thread, work the five spokes in long stitches from the centre point outwards. 2 Thread the embroidery needle with the pink ribbon and tie a knot at the bottom end. Bring the needle through the fabric from the back next to the centre point of the white embroidery thread. Now weave in the ribbon around the circle, alternately over and under the spokes. You can move the ribbon closer together, using your finger. 3 When you are nearly at the end of the circle, twist the ribbon a few times so that it is not straight any more and then pull it through the spokes; it gives a better texture to the ribbon and has a more natural appearance, as for rose petals. Repeat until you are happy with your rose. Take the needle through to the back of the fabric and tie a knot in the ribbon to keep it in place. 4 Still using the pink ribbon, work a small stitch more or less in the middle above the rose. Do not pull the stitch too tightly. Repeat twice more, one below left and the other one below right on either side of the rose. These stitches should look like small buds or flower petals. 5 Repeat the small stitches with the dark green ribbon. The stitches need not all be the same length and also need not be
evenly spaced. Work about five stitches with the dark green ribbon around the large rose and repeat with the light green ribbon. These form the leaves. Knot the ribbon at the back each time you are finished with a colour, so it cannot unravel. 6 To work the smaller roses at the ends, follow the photos on the facing page to understand the steps better. Bring the needle with pink ribbon from the back through to the front where you want your smaller rose, with the ribbon downwards (picture 1). With the needle in your right hand, twist the ribbon from below over the needle and pull the ribbon to the left. Pull the ribbon slightly taut, then tack three zigzag stitches through the ribbon (picture 2). 7 Insert the needle through the fabric again slightly above the starting point. Pull the ribbon taut. It will be difficult to work through all the layers of ribbon and towel, so youâ€™ll need patience. Pull the ribbon fairly taut to form the small rose. Make a double knot at the back to keep it in place. Work another smaller rose in this way on the other side. 8 Complete the embroidery using the green embroidery thread to work small stitches in a curved line on both sides of the large rose to form small leaves. It is a good idea to begin working from the furthest end towards the centre to ensure the stitches are close together. Weave in all loose thread ends at the back of the work. May 2016 IDEAS 71
YOU WILL NEED ♥ 3 steel drums (not plastic) ♥ fabric of your choice ♥ matching machine thread ♥ foam for cushions ♥ cardboard or paper for pattern ♥ marker NOTE Measure the circumference of your drum’s lid and cut a circle from cardboard for the pattern. Let a supplier cut the foam or buy foam and cut it yourself to the required size. TO MAKE THE CUSHIONS 1 Draw the pattern onto the fabric, adding a 2cm seam allowance all around. Cut out 3 circles. Measure the side of your cushion all around and cut 3 times from the fabric, adding seam allowances. tip
It is best to stencil the top of the cushion covers first before stitching them. See below how it is done. 2 Mark the centre line of the circle and add 4cm to the straight edge of the half circle. Cut 6 of these half circles from the fabric for the undersides of the cushions. Fold over the straight edge of each to form a small double hem and stitch down. Place the half circles together in pairs so the hemmed sides overlap in the middle and they fit the circle for the top side of the cushion. Stitch together at the sides of the overlap. 3 Stitch the short sides of the side strip together with right sides facing. Pin the circles for the top and undersides to the long edges of the side strip with right sides facing and stitch. Clip in the curves. Overlock all the seams neatly. Turn the cover through to the right side and pull over the foam. tip
Make a cover for the foam from calico or white cotton fabric from two circles and a side strip, without the opening on the underside. Simply leave an opening in the lower side seam for turning the cover through and sew up the opening after the foam is inserted. Then pull the cushion cover over the top. TO MAKE THE DRUM APRON 1 For the top panel, measure your drum all around for the length and measure the width up to the beginning of the valance. Add a 2cm seam allowance.
2 Also measure a strip twice the circumference of your drum for the bottom panel with pleats. Measure from the lower edge of the top panel downwards to the bottom edge of the drum for the width of the strip. 3 Cut a strip 6cm wide and the required length for the strap to tie the apron at the top. Overlock all the pieces before you start sewing. Fold over the side edges of the top panel and stitch a small hem. 4 Fold over the side edges of the strap lengthwise to meet in the middle and then fold in half again to give you a long, narrow strip. Stitch the strap to the top edge of the top panel. 5 Fold over the side and lower edges of the bottom panel to form small hems and stitch down. 6 Pin knife pleats along the top edge of the bottom panel so it fits the lower edge of the top panel and stitch down.
TO STENCIL THE WORDS AND CUSHIONS 1 If you still have the drum’s lid you can use it, otherwise you will need to have a seat cut from wood. Paint the wood with white or grey PVA. 2 Use a stencil for the wording (we bought an ABC kit from a hardware shop), stick lightly onto the drum and paint on the words in the colour of your choice. Leave to dry thoroughly before removing the stencil. You can use any PVA or Dala craft paint for this. 3 For the top side of the cushion use fabric paint so it won’t wash out. Buy a stencil from an art or hardware shop. Use spray glue to stick the stencil to the fabric you want to stencil. You can use a brush or sponge to paint the motif. Leave to dry thoroughly before removing the stencil. Press with a warm iron on the wrong side of the fabric for a few minutes to make it colourfast. May 2016 IDEAS 73
The pattern is for a size medium, to fit a 94cm bust. YOU WILL NEED ♥ template on pages 76-77 ♥ 2,6m fabric (140cm wide) ♥ 1,25cm fusible interfacing ♥ matching machine thread TO MAKE NOTE All seam allowances are 1,5cm. 1 Draft the pattern pieces using the template on pages 76-77 and cut the pieces from the fabric. Also, cut two 53 x 13cm strips of fabric for the belt, and two 13 x 3cm strips for the belt loops. 2 Press the two outer edges of the belt loops to meet in the centre of each strip. Fold the strips in half to enclose the raw edges, and topstitch 1mm in from the open edges. Machine tack each belt loop to the side seam allowances of the back piece, at the point marked by a notch on the pattern. To make the dressing gown, start by sewing the shoulder seams. Next, pin and sew the sleeves to the armholes, and finally, sew the side seams. 3 Cut and iron interfacing onto the wrong side of the facings. Sew the shoulder seams, trim the seam allowances and press the seams open. Sew a line of stitches along the outer edge of the facing. Use these stitches as a guide to press the seam allowance of the outer edge to the wrong side of the facing, notching the seam allowance in the curved sections. Pin and sew the facing to the neckline of the gown, right side of facing to wrong side of gown. 4 Trim and notch the seam allowance, and then press the facing over to the right side of the gown. Pin and sew the facing in position with topstitch 2mm in from both the inner and outer edges of the facing. 5 Hem the sleeves and lower edge of the gown by pressing 1cm of the edges over to the wrong side. Fold the edges over a second time and press a 3cm wide hem. Sew the hems in position.
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6 To sew the belt, start by joining the two strips and pressing the seam open. Fold and pin the joined strips over lengthwise, and sew the seams starting at one end of the belt, leaving a 10cm opening in the centre. Trim the seam allowances at the corners and turn the belt right side out. Press the belt, and finish by sewing topstitching around the outer edge.
The pattern is for a size medium, to fit a 94cm bust. YOU WILL NEED ♥ template on page 77 ♥ 1,25m fabric (140cm wide) ♥ 1,5m broderie anglaise strip (10cm wide) ♥ matching machine thread TO MAKE NOTE All seam allowances are 1,5cm. 1 Draft the pattern pieces using the template on page 77 and cut the pieces from the fabric. Cut and join 3,5cm wide bias strips to make one 90cm strip and one 125cm strip. 2 On the front piece, mark the positions of the tucks as follows: draw a 9cm-long line on either side of and parallel to the centre font. Measuring out from these lines, draw a 6,5cm-long line 5cm from the previous lines. Finally, draw 4cmlong lines 5cm out from the previous lines. Fold and pin the fabric along each of these lines, and sew each tuck 12mm in from the fold. NOTE At this stage the top edge will be uneven. Once all the tucks have been sewn, fold the front piece in half along the centre front and trim the edge to an even curve. 3 Pin and sew the broderie anglaise to the bottom edges of the front and back pieces. Press the seam up, and topstitch 8mm up from the seam line. Pin and sew the side seams. 4 Prepare the bias binding by pressing the outer edges to meet at the centre of each strip. Along the top edge of the
dress, bind the back and side edges with the 90cm long bias binding. Pin the second length of bias binding to the front edge of the dress, right sides together, positioning the centre of the strip at the centre front. Do not cut the excess length from the ends of the bias binding, as these will form the shoulder straps. Sew the bias binding to the front edge. Next, fold the binding in half, and sew the whole length of the binding 1mm in from the open edge. Trim each shoulder strap to a length of 49cm (or the desired length). Cross the shoulder straps at the back. Pin 1cm of the end of each strap underneath the binding at the back, 8cm on either side of centre back. Sew the straps with a few top stitches along the top and bottom edges of the binding at the back edge of the dress.
May 2016 IDEAS 75
NOTE: 1 square on the grid represents 1 x 1cm
Centre back â€“ place on fold
Dressing gown Back Cut 1
Dressing gown Front Cut 2
Dressing gown Sleeve Cut 2
Centre back – place on fold
Centre front – place on fold
Nightdress Front Cut 1
Nightdress Back Cut 1
May 2016 IDEAS 77
78 IDEAS May 2016
beg begin(ning) 5 bobble st work 5 tr into ch-sp, leaving the last lp of each st on the hook, yoh and pull through all 6 lps on hook 3 bobble st work as given for 5 bobble st until you have 4 lps on hook, yoh and pull yarn though all 4 lps on hook ch chain dc double crochet foll(s) follow(s)(ing) puff st * yoh, insert hook into ch-sp, yoh and draw lp through (3 lps on hook); rep from * into the same ch-sp twice more (7 lps on hook), yoh and pull yarn through all 7 lps on hook lp loop(s) rnd round sl st slip stitch sp space st(s) stitch(es) tr treble yoh yarn over hook
80 IDEAS May 2016
YOU WILL NEED â™Ľ oddments of DK cotton in each of the following colours: orange, yellow, turquoise, light yellow, dark green, white, light green, light peach and dark pink â™Ľ 4mm crochet hook TO MAKE
Using 4mm hook and orange, work 4 ch, sl st, into 1st ch to make a ring. 1st rnd: work 1 ch (this is the turning ch and does not count as a st), work 8 dc into ring, sl st into the 1st ch at beg of rnd. 2nd rnd: work a puff st (see abbreviations) into each dc of previous rnd, working 2 ch sts in between each puff st, sl st into the top of 1st puff st at beg of rnd. Fasten off orange and join in yellow. 3rd rnd: work a 5 bobble st (see abbreviations) into each 2 ch-sp of previous rnd, working 3 ch sts in between each bobble st, sl st into the top of 1st bobble st at beg of rnd. Fasten off yellow and join in turquoise. 4th rnd: in each of the 3 ch-sps of previous rnd work as folls: * [1 puff st, 3 ch, 1 puff st] 3 ch; rep from * to end of rnd, sl st into top of 1st puff st at beg of rnd. Fasten off turquoise and join in light yellow. 5th rnd: in each of the 3 ch-sps of previous rnd work as folls: * 4 tr, work 1 ch in between sts; rep from * to end of rnd, sl st into 1st tr at beg of rnd. Fasten off light yellow and join in dark green. 6th rnd: starting in the 1st ch st of previous rnd, work 1 ch (this counts as 1st dc), * 4 ch, 1 dc in next 1 ch-sp; rep from * to end of rnd, sl st into the 1st ch at beg of rnd. Fasten off dark green and join in white. 7th rnd: in each of the 4 ch-sps
of previous rnd work as folls: * [3 bobble st (see abbreviations), 3 ch, 3 bobble st] 3 ch; rep from * to end of rnd, sl st into top of 1st bobble st at beg of rnd. Fasten off white and join in turquoise. 8th rnd: starting in the 1st 3 ch-sp of previous rnd, work 1 ch (this counts as 1st dc), * 3 ch, 1 dc in next 3 ch-sp; rep from * to end of rnd, sl st into the 1st ch at beg of rnd. Fasten off turquoise and join in light green. 9th rnd: work 3 tr, in each of the 3 ch-sp of previous rnd, working 3 ch sts in between sts, sl st into 1st tr at beg of rnd. Fasten off light green and join in white. 10th rnd: work 2 tr, in each of the 3 ch-sp of previous rnd, working 3 ch sts in between sts, sl st into 1st tr at beg of rnd. Fasten off white and join in light peach. 11th rnd: work 3 tr, in each 3 chsp of previous rnd, now work 1 tr in between the 2 tr of previous rnd (this tr will sit in the centre of the 2 trs of previous rnd), sl st into 1 tr at beg of rnd. Fasten off light peach and join in dark green. 12th rnd: work 1ch (this counts as 1 dc) now work 1 dc into each st of previous rnd, sl st into 1st dc at beg of rnd. Fasten off dark green and join in dark pink. 13th rnd: work 1 ch (this counts as 1 dc) work 3 dc, * 3 ch, 4 dc; rep from * to end of rnd, sl st into 1st dc at beg of rnd. Fasten off dark pink securely. Darn in any loose ends at the back of the mandala and cut away any excess yarns.
AGNIESZKA STRYCHARSKA: NIEBIESKACHATA.BLOGSPOT.COM
Bring a touch of happiness into your home with a colourful crocheted mandala.
pat tern and photos AGNIESZK A STRYCHARSK A
The team in our ‘house’. Thank you Rust in White in Cullinan for our furniture.
Hannes and Ca
rin on the déco
housands of guests visited us in our special magazine spaces and enjoyed one demonstration after another. It was such a pleasure for us to be able to transform our space into a true representation of an Ideas house. Here are a few photos for those of you who weren’t able to be there with us.
Reader Anelle Britz with our mascot Grietjie.
Thank you SmartArt for printing our wallpaper and Italtile for our floor.
May 2016 IDEAS 83
Learn how to make this coiled and crocheted rug – it’s the perfect project for using up all your old scraps of fabric. by CINTIA GONZALEZ-PELL from the blog MY POPPE T I’ve been working on this coiled and crocheted rug slowly for months. It’s a terrific way of using up lots of scrap fabric – I used old sheets, fabric remnants and clothing. All the materials are recycled, including the crochet twine, which I picked up at a thrift store. The only crochet stitch required is double crochet, which is fairly basic.
You can buy twine from CD Fox (cdfox.co.za) in Cape Town.
TO PREPARE THE FABRIC 1 Depending on the type of fabric you have on hand, you will need to prepare it accordingly. The idea is to cut long, continuous 5cm wide strips and then roll them into a ball ready for rug making. 2 If you are using large pieces of fabric like sheets or tablecloths, the best way to cut to give a continuous strip is as per the diagram on page 86. You can just nick the fabric and tear it, but take care not to rip all the way through to the end as you need to create one long strip. 3 If you have shorter strips made from sewing remnants or clothing, stitching them together into a long strip makes the process easier later on. Cut the ends at a 45-degree angle and sew them together with right sides facing. 4 Once you have several large balls of fabric you are ready to start crocheting.
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YOU WILL NEED ♥ strong twine, thin cord or very strong rug yarn ♥ lots of fabric remnants ♥ crochet hook (about 4mm, but will depend on the thickness of your yarn) ♥ scissors ♥ sewing machine (optional) ♥ lots of spare time ♥ rug underlay to prevent the rug slipping once it’s finished
strip to form a • Twist the fabric to crochet around. rope-like cord
surface, especially • Work on a flatlarger, to ensure the as the rug gets rug lies flat.
to curl upwards, • If the edges start you need to add in it indicates that some more stitches. Throw in a few increases (2 stitches in 1).
TO CROCHET THE RUG 1 Tie the end of your fabric into a small open-centred ring, leaving a short tail. 2 Work double crochet (dc) stitches closely together, as many as you can fit around the fabric ring. 3 For round 2, work 2 dc into every stitch from the round before. Continue working all the way around until you are back at the start (that was round 1). You will now work in a spiral with the hook going into the corresponding stitch below (from the previous round). 4 Carry on in a spiral with an occasional increase (2 stitches in 1), checking that the work lies flat after every round. If it
starts to cup, you need more increases. 5 Keep going until your rug is as big as you’d like it to be. TO FINISH Keep going until you are happy with the size. I stopped when I ran out of twine. To finish, cut the end of the fabric diagonally so it tapers off, then keep going with double crochet until you are well past the fabric end. Weave in any loose yarn ends. For safety, if you are going to use the rug on a hard floor I’d suggest adding a non-slip rug underlay to stop it moving about. It will also help flatten out any lumps and bumps.
to ripple you have • If the edges startincrease s. Pull in the added too many fabric gently to tighten up the ripples. you have cupping or • Don’t stress ifalways unravel the
ripples, you can last few rows to fix the problem. You will become better at judging how flat the rug is lying as it progresses.
the end of a fabric• When you reacheither sew the end strip ball you can to a new ball, or just overlap the fabric, twist and crochet over the overlapped layers.
Diagram for cutting a large piece of fabric to create a long, continuous strip. 86 IDEAS May 2016
ELLE YARNS IT’S A
Lifestyle for timeless garments with style, try our saxony yarn. www.elleyarns.com pattern no 7546
With their ancient crafts and artisanal traditions, South America and Asia are still affordable destinations for the new generation of experienceorientated travellers who want to explore their creativity abroad. by MARIAN VAN W YK
88 IDEAS May 2016
MARIAN VAN WYK IS CREATIVE EDITOR OF THE MAGAZINES TUIS AND HOME • SOURCES: BLOOMBERG.COM, CONSUMERAFFAIRS.COM, HOWFARFROMHOME.COM • PHOTO: ISTOCK BY GETTY IMAGES
he British Financial Times recently listed South Africa as one of 10 international holiday destinations to visit in 2016. Yep, our weak rand gives Brits a holiday for the same price as 10 years ago. So what about us, we want to scream. Where does this leave us creatives if we want an inspiring overseas holiday too? Well, definitely not in Paris, Rome or New York, but rather in Asia and South America. These continents offer plenty of destinations where we can fuel our creativity by combining a holiday with a short course or workshop.
The global trend where experiences like holidays and courses are regarded as more valuable than material possessions has grown to such an extent that retail sales in the United States were down over the Christmas holidays. In line with this trend, two Johannesburg creatives, Stevo Dirnberger and Chanel Cartell (instagram.com/ howfarfromhome/), visited 49 cities on four continents over the past year. They are what James Wallman, a British trend forecaster and author of Stuffocation, calls experientialists – people who live a happier and more meaningful life by spending their money on experiences rather than accumulating more possessions (see ‘Goodbye clutter, hello life’; Ideas September 2015). Speaking at this year’s Design Indaba conference in Cape Town, the two advertising creatives explained how they sold their belongings, quit their jobs and travelled the world for almost a year. Having distilled their motto and motivation to ‘collect experiences, not things’, they arranged volunteer work via workaway.com so they could earn an income as they travelled. ‘While on our journey, we’re aiming to spend our time and money on spectacular experiences, to be left with incredible learnings and memories, not tangible objects. This way, we’re sure to keep our lives light without additional luggage,’ they blogged. Over the next 12 months they learned much more than they ever expected: ‘There’s nothing quite like swapping million rand advertising budgets for toilet scrubbing to teach you about humility, life, and the importance of living each day as if it were your last. We no longer want to collect things; we now have four bags and our experiences,’ Stevo blogged. People like Stevo, Chanel and millennials (those born between 1980 and 2000) are even affecting the global stock markets. An annual survey shows that this year Americans are more likely to spend their tax refunds booking a vacation than going shopping. Leisure and travel-related shares on American stock markets, including pubs, airlines and pizza restaurants, have outperformed those of retailers. Surveys showed 78% of millennials would rather pay for an experience than material goods.
Nine local creatives who have completed courses abroad, ranging from short cooking classes to a longer weaving workshop, agree: the memories of the experience are worth much more, and last much longer, than any souvenirs they could have bought.
Thai food enthusiasts Annatjie and Tonie Botes did an evening cooking course with Time For Lime (timeforlime. net) on Long Beach on Koh Lanta island for about R250 each in October 2014. ‘Combining a holiday with a course enhances your overall experience of the country you’re visiting. Not only did we learn a great deal about authentic Thai ingredients, but the course also gave us an insight into the local culture,’ says Annatjie. ‘An added bonus was that some of the proceeds went towards an animal shelter. This was not just a cooking class, but an experience that will stay with us forever; a wonderful evening on a Thai beach.’ Journalist Lisa van Aswegen signed up for Sally Dibanuka’s Kata Thai Cooking Class (about R500; katathaicooking.com) in Phuket. ‘Sally, or Sranpas as she is known among the locals, first took me to the market. It was fascinating! Stalls heaving with colourful fruits, flowers and vegetables, fresh noodles and piles of freshly slaughtered meat. Back at the cooking school we pounded, chopped and sliced our way through lemongrass, galangal, coriander root, garlic and chillies for a green curry paste. Sally recommended 15-20 small green chillies – I added five and it still blew my head off! ‘We cooked three dishes and the price, which has since increased to about R700, is really good for a personal market tour, lessons, printed recipes and a three-course lunch. All in all, an authentic, fun and delicious peek into Thai life. Instead of souvenirs I brought back skills, knowledge and authentic recipes, and I continue to wow my guests with those.’
Overworked and disenchanted with life, communication agency owner Giselle Hön did her sums and realised it would be more expensive to stay in Cape Town for her sabbatical than in Bali, where she spent the month of May in 2015. ‘I stayed in traditional Balinese houses for R300 to R400 per night. I had R10 dinners at the night market in Sanur, bicycle rental was R50 a week and freshly grilled prawns on the beach were R30.’ Describing herself as ‘greedy’ for experiences in foreign countries, Giselle signed up for three courses. Learning May 2016 IDEAS 89
Construction company owner Karin Cronje has done cooking courses in almost every country she has ever visited. While holidaying in Sri Lanka in January 2015 with her mom, Fienie, she became fascinated with tea. Formerly known as Ceylon, the island is the world’s second largest exporter of tea. ‘I wanted to learn more about the various tea cultivars, so my mom and I ended up on an unplanned, incredibly beautiful hilly train ride through various tea plantations in the central highlands of the Nuwara Eliya district. Our destination was the Mackwoods Labookellie Tea Centre (mackwoods.com), about 2 000m above sea level. For a mere R55 local women took us on a guided walk through the plantations, explaining the entire process to us – from planting tea bushes and identifying quality leaves to the 90 IDEAS May 2016
processing and grading, where we saw how just two leaves and a single bud are selected for top quality teas. ‘I found it fascinating that most tea-leaf pickers and factory workers are women. Seeing them, from young to elderly, stooped along the contour lines all day long has lent new meaning to the term “hand-picked” for me. ‘I now buy only true Ceylon tea trademarked with their lion logo. I drink only leaf tea, and of course milk is taboo. Nothing is more exciting than learning something new from the locals. After all, it’s much more fun to go fishing in a tiny dinghy than to walk around in an “I was in Sri Lanka” T-shirt,’ says Karin, whose bucket list of things she still wants to experience just keeps getting longer.
In January 2015, graphic designer Ronelle Pienaar and her fiancé, Rogan Jenkin, did a cooking and rice paper making course with Tra Que Water Wheel (from R600, traquewaterwheel.com) in Hoi An, Vietnam. ‘Apart from learning about the intense flavours, textures and delicious, fresh ingredients in beautiful surroundings, the course showed me how much you can do with very few ingredients. It also made me realise that our thoughtless consumer mindset of waste and excess is something to be examined. This was evident not only in the way the Vietnamese cook but also in the way they live – simply but well and authentically. ‘I’m a creature of habit and I tend to repeat the dishes I like until I am sick of them. The six dishes we made added variety to my repertoire and inspired me to experiment more. The course added a major feel-good
PHOTOS OF MARKET, WEAVING AND FABRIC PRINTING: ISTOCK BY GETTY IMAGES
about vegetarian food with medicinal value at the Casa Luna Cooking School (casalunabali.com/cookingschool/) in Ubud was a highlight. ‘They do not have many ingredients or huge budgets; they buy fresh at the market every day and use what is available to them. ‘I also did a stand-up paddleboard course (R300; ripcurlschoolofsurf.com) and a scuba diving course (R1 500; crystal-divers.com). I witnessed an underwater wedding, white dress and all! Learning new skills and experiences like hiking up one of Bali’s highest mountains, Agung Batur, at 3am to see the day break at 6am, really got me out of my comfort zone. ‘The courses challenged and inspired me and I got so much more than I paid for. To me, this is a rich life.’
factor to our holiday. It gave us more to think about, more to talk about and more to remember.’ For Capetonian Megan Bursey, who teaches English in the South Korean city Seongnam, signing up for a cooking course was the logical thing to do while holidaying in Vietnam with her mom, Sue, and sister, Andrea. ‘My family loves food and eating. The food we cooked on our course at the Hai Cafe Restaurant ($21 each; visithoian.com/ redbridge/cookingschool.html) in Hoi An was so fresh and authentic. Every bite was full of the most intense flavours. And the best part was how many different vegetables were used in each dish. Vietnamese food is three things: fresh, healthy and cheap. A steaming bowl of pho bo (beef and noodle soup) from a street vendor costs $1. A beer costs half of that. I may need to go to my local Vietnamese restaurant after this interview. . . ‘On a personal level, I proved to my family I can cook. They believe otherwise! It was also a special bonding time with my mom and sister, who I hadn’t seen in six months.’
While holidaying in Berlin in September 2014, Ideas reader and craft enthusiast Liezl le Roux, a medical technologist, did an ‘art and adventure’ collage course with Stephanie Levy (stephanielevy.com; this course has since been discontinued). At the time Berlin was still an affordable destination, where a meal for two cost less than €10 (R140 at the time). At R10 000 the five-day course was not cheap, but when Liezl received a 13th cheque at work, she knew what she wanted to do. ‘Our mornings were spent making collage canvases with stamps, washi tape, old travel maps from flea markets, acrylic paint and found pieces of paper. In the afternoon we would hit the streets of Berlin, where we explored interesting spots and fantastic art shops. ‘The class added much more value to my life than the R10 000 price tag. Seeing Berlin through Stephanie’s eyes and making friends with people from all over the world who share my creative passions has been priceless. Two friends from my online creative community, Elke Colle from Belgium and Andrea Weber-Lages from Germany, joined me there – it was amazing to meet them in person. ‘I love the idea of memory keeping in a journal, and I now use my new collage work as a way to express myself in my sketch journals. To this day I still feel the benefits of that course and how it enhanced my creative life.’
When Lizel Cloete, craft contributor for Ideas and owner of CREATEstudio, travelled through South America in January this year, she combined her holiday
with a weaving course. The basic five-day course with AndiAmerica (andiamerica.com/courses.html) now costs $250 (excluding materials), but Lizel did hers in exchange for volunteer work. Getting to the small town of Huancayo was part of the experience, Lizel says. ‘I took an eight-hour bus ride to Huancayo, which is 4 100m above sea level in the heart of the Andes mountains and far from the tourist attractions. ‘I did the weaving workshop with a traditional pedal loom, and to my surprise my teacher was Tino Rodriquez – an acclaimed master crafter in Peru. He is also the founder of Tinkuy Peru (tinkuyperu.com/volunteeropportunities-in-peru.html), a volunteer mountain school in the poorest area in Huancayo. In exchange for my weaving course I shared my knowledge of building a creative business and showed Tino and his team how to improve their social media and web presence. I helped with a photo shoot and we set up an Etsy shop. I also did art and craft classes with the children, and taught English and art at Tinkuy Peru. ‘Volunteers have to make a $180 donation to the school, but Tino and his team were so pleased with our skills exchange that they waived the donation. In the end I did leave my donation because I found it so valuable to cross-pollinate with other creatives. I was so touched by the humility of these people who love their craft, live from the land, share all things as a community and understand what it means to look after each other. ‘I went there with the idea that I might change something, but I found I was the one who left changed. An experience like this is about more than just learning a new craft. It enriches your life to see the world through someone else’s eyes and to walk in their shoes. I came home with empty pockets and few gifts, but rich with experiences I would never be able to put a price tag on.’ May 2016 IDEAS 91
HERE ARE A FEW MORE AFFORDABLE CREATIVE COURSES WE SPOTTED ONLINE:
BUENOS AIRES, ARGENTINA The organisation Connecting Worlds Argentina offers various courses, including fileteado painting, a colourful decorative art typical of Buenos Aires, featuring flowers, ribbons, leaves, dragons and birds. From $20; cwargentina.com. OLLANTAYTAMBO, PERU Awamaki, a non-profit social
enterprise, offers artisan workshops where Peruvian cooking, woodcarving, weaving and natural dye techniques are taught. Visitors stay with local families in a traditional mountain village. awamaki.org/visit/community-visits/.
MARRAKECH, MOROCCO Ateliers d’Ailleurs offers pottery, woodcarving, basket making and cooking workshops, and everything in between. From €35 per workshop; ateliersdailleurs.com. BEIJING, CHINA Learn the art of writing Chinese se For tho big with a d n tax refu
Blogger and textile designer Megan Smith (clothandprint.com) had always wanted to travel to India, but found it daunting to go alone. ‘Doing a course via Ace Camps travel company made travelling to this exotic and beautiful destination a very safe and relaxed experience. As a textile designer the idea of venturesome travel combined with my love of printing really did tick all of my boxes!’ Megan signed up for the October 2014 block-printing course in Jaipur, India, presented by Cape Town-based Skinny laMinx owner Heather Moore. ‘We explored the block-printing textile technique in the Ace Camps style of learning through travel. Heather instructed us in the technique of pattern design and surface printing. We had amazing hands-on experiences in two factories where we learned the art of mud resist (printing with mud and dying with indigo), natural dyes and block printing. It was well organised, highly educational and loads of fun!’ Priced from $2 149 in 2016, these courses are not cheap, but Megan’s experience gave her the confidence to start her newly launched Cloth and Print textile business. ‘The course was my reset button on a creative level. I found the Indian culture highly inspirational. Spending time with a group of nurturing, like-minded creatives from around the world was truly stimulating. ‘Travel is such an enriching experience when you are able to learn new skills. The seed of an idea often needs a catalyst to germinate into something creative, and so often an enriching travel experience can be that catalyst.’
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characters at the Hutong School. Courses on various traditional handicrafts, such as paper cutting, kite making, miniature sculpture painting, Chinese knotting and sculpting are also offered. hutong-school.com.
HANOI, VIETNAM The Backstreet Academy teaches visitors an array of traditional crafts, including how to make Vietnam’s conical palm-leaf hat or toy figurines. There are also leatherwork classes and cooking courses. From $17; backstreetacademy.com. HO CHI MINH CITY, VIETNAM Founded by Japanese
expat Tomizawa Mamoru, The Overland Club offers various pottery courses and Vietnamese cooking classes. From about R65 for a ‘play and practise’ pottery course, to about R1 200 for a cooking class; overlandclub.jp.
KYOTO, JAPAN Create your own manga (Japanese
comics) at the Kyoto International Manga Museum. There is no additional charge other than the ¥800 (R110) museum entry fee. kyotomm.jp/english/workshop/mini_manga_artist2eng.php.
TOKYO, JAPAN Various 10-day Japanese textile workshops
are on offer in a 150-year-old silk farming house just outside of Tokyo with Bryan Whitehead, a native English speaker. japanesetextileworkshops.blogspot.co.uk/, firstname.lastname@example.org. tip
Language barriers can make online searches for courses in foreign destinations tricky. Instead of Google, go to Trip Advisor, choose your destination and do a search for ‘classes and workshops’.
by JULIA L AMBERTH DAWSON
f you are leading a creative life or run a creative business you will need endless sources of inspiration to keep you not only in the game but one step ahead. We draw our ideas from many places such as cultural traditions, the beauty of nature, or our entrepreneurial heroes. Something will spark within us, galvanise us into action and off we go. Inspiration has two parts: intangible stimulus and the desire to act. Inspiration without action is merely consumption, however. In her video entitled When Inspiration Backfires, life coach Marie Forleo speaks about how the internet sucks us in and we become the opposite of creative. A quick catch-up on Pinterest turns into a lost morning, and hours spent paging through magazines leave us with not much to show for the time. With so much creativity everywhere urging us to ‘be inspired’, how do we turn inspiration into action? I recently watched a video called Desire to Inspire, in which Aarean Jergensen interviews four women, who have all started successful businesses, about what inspires them. All four said their primary source of inspiration comes from motherhood, their homes and their relationships, and all had a clear vision of their purpose and their place but had individual ways of acting on their inspiration. It’s important that we dream in order to feed our creative selves but it’s even more important that we channel our inspiration and curate it
productively into tangible projects. We need to grow as creative producers, which is frankly easier said than done with all the distractions out there. Inspiration therefore comes with a dollop of self-discipline. I hope these six ideas for translating inspiration into action help you as much as they have helped me:
I find that if I listen to new music as I’m working, it keeps me focused and in the ‘zone’, and blocks out other stimuli. I deliberately choose artists unknown to me and I particularly like orchestral music. Try, for example, BBC Radio One’s Essential Mix Sessions (available on YouTube) for two hours of inspirational sound.
I’ve started popping a couple of small Moleskins into my handbag so I can scribble down observations as they occur. Recently while on holiday I jotted down so many snippets I was able to come home and draft out the plot for a new book. I noted meals we’d eaten, conversations I’d overheard and how the bathroom tiles in our unit reminded me of 1970s coffee adverts – little gems I may have forgotten had I not written them down. I also have a book for gardening notes and keep all my recipes in notebooks that are divided into the seasons.
In addition to your online Pinterest boards, have a pinboard in your workroom with pictures of your dog, the rosette you won when you were seven, the piece of coral you found on a tropical beach and a scrap of beautiful fabric that reminds you of your sister. It’s important to have our unique memory aids to remind us of our journey and the things that have shaped our creative selves.
I have built up a feed of some of my favourite sources, which I stick to. This cuts down on random internet binges or looking at a hundred variations of the same thing. I usually sign up for newsletters so I’m alerted to new content, but I also go to the library and I collect things off the back of cereal packets.
Draw up a weekly planner of your activities and include free time to dream and doodle.
Don’t always look ‘out there’ for new inspiration. Go through old family photo albums instead, or cook from your grandmother’s recipe books and rummage through Great Aunt Nellie’s sewing basket. Sometimes our most cherished memories provide us with the best inspiration of all. May 2016 IDEAS 93
illustration ENID DE BEER
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t primary school we used to play marbles during breaks. As soon as the bell rang we’d dash outside and then the battle was on. With faces flushed from concentrating so hard, dust clouds gathering around us and ponytails askew, we were lost in our own world. But the real fun started when you won. Because then you could swap your prize marbles for even fancier ones. Their breathtaking colours and great names – comets, cat’s eyes, bumblebees, puries – made them very popular. I think that was probably the first time I experienced a sharing economy of sorts. Sharing economies have changed a lot over time, largely thanks to technology. Platforms like the Cape Town Talent Exchange (CTTE) at ctte.org.za is one of the largest online communities in the world to operate based on a sharing system. For example, it lets a hairstylist and someone who does garden services come to a mutually beneficial arrangement where they can say: ‘I trim your hair, you trim my lawn.’ Both parties benefit from this deal because each one has their own unique talents and skills, as well as tools and equipment. In both cases their wallets can remain safely stowed and firmly shut because there is no money involved. The entire transaction can be conducted online without the need for you to go and ‘sell’ yourself or your services. In her TED Talk entitled ‘The case for collaborative consumption’ Rachel Botsman highlights this trend with her idea of shared ownership or shared use – where people can share or swap without money changing hands, thanks to social networks and online communities. It goes even further with people also sharing time and skills. Rachel believes that the internet has cut out the middleman and now everyone from a T-shirt designer to a seamstress can deal directly with each other. She believes this economy, based on the belief system that ‘what’s mine is yours and vice versa’, is here to stay.
Another online platform, the Community Exchange System, neatly sums up this trend, saying: ‘Your talents are your wealth.’ It’s all based on the belief that each of us has a special talent – whether you’re just starting out or already retired, have a Master’s degree or no training at all. It really doesn’t matter because all you need is to be good at something. That’s why this trend also builds and strengthens communities.
Someone recently showed me the CV of a man who was handing them out at a traffic light. The attention to detail and the amount of trouble that he’d gone to in order to put this document together were enough to melt the coldest heart of a potential employer. It makes one wonder what would happen if he offered his services on something like CTTE. Rachel identifies four factors that play an important role in this new swapping economy: a fresh appreciation of the importance of community; the power of social networks; renewed urgency and interest in environmental issues; the financial crisis of 2008 and the ensuing global recession. People are tired of wastage: money, talents, belongings, time. Why let things gather dust on shelves or in cupboards when they could be useful to another person? For example, groups like Crop Swop on Facebook arrange to get together and swap out excess food from their kitchens, or fruit and vegetables from their gardens. On one of the photos on their Facebook page there’s a box of grapefruit with the message: ‘Take what you need, leave what you don’t, share what you have.’ I did an informal survey by asking the nail technician at my local salon
what she’d be interested in if she had the opportunity to swap. She immediately said she’d be keen to collaborate with someone who does glass-blowing so that they’d make something beautiful for her house. A photographer friend of mine said she’d be happy to take family portraits in exchange for having her hair coloured. A graphic artist said they’d design a logo and all they wanted was a bottle of good wine. None of the three was aware of the existence of CTTE or anything like it. Even if you’re not sure what your talent might be, you can go in search of it and that journey in itself could become an enjoyable and enlightening experience. As it was for Ken Robinson, a leader in the field of creativity and innovation, who says, ‘Human resources are like the earth’s natural resources; they’re often buried beneath the surface and you have to make an effort to discover them.’ The swapping of talents reminds me of the rhinoceros and the oxpecker. One gets food and the other is rid of pesky insects. With the South African population topping 50 million, just think of all the symbiotic relationships and talents – not to mention marbles! – that we could all be exchanging.
The seller is usually the one who should keep a record of the transaction. If the seller isn’t computer literate, the buyer can conclude the deal on the mobisite http://cell.ctte.org.za. If someone contacts you for a possible transaction, make sure you know exactly what they are offering. Ensure that you regularly tweak your offering or add to it, so it will be tagged with that day’s date and is then listed under ‘Recent Posts’. May 2016 IDEAS 95
From gifts for a creative mom to mosaic for kids, we have the answers. compiled by GRE THA SWINNEN st yling CARIN SMITH photos ED O’RILEY
What would be a good gift for my mom? She’s artistic and very fond of handcrafts. We asked the craft supplies shop, The Deckle Edge, for suggestions and they came up with four wonderful ideas:
A wooden art box in which your
mother can store her art and craft items. The box is pretty and stylish, and she can easily take it with her if she’s going somewhere. transfer a photo of you and your mom onto a blocked canvas or wooden block using an acrylic gel medium (Dala has such a product.)
Give her a DIY kintsugi set. Kintsugi is
the ancient Japanese art of repairing broken ceramics with powdered gold glue, reinforcing the belief that something that appears broken can still become a beautiful piece of art. It’s perfect for repairing something that you simply can’t bring yourself to throw away.
An attractive small bound sketchbook
that she can use to capture her dayto-day memories and experiences. Add a special selection of art pens and pencils to complete the gift.
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SOURCES: SIMPLIFY101.COM, THEKITCHN.COM • BUYER’S GUIDE ON PAGE 8
Tackle a project yourself. For example,
I would like to introduce my child to mosaic. How can we get started? Nicole de Freitas of Pudlo SA says if your child is younger than four years, you can start with materials like whole small ceramic tiles, plastic lids, beads, stones and buttons. Draw a simple shape on a plywood board and stick the ‘tiles’ in position with craft glue. For children older than four, there are mosaic sets suitable for different age groups available at hardware and craft shops. The sets contain precut mosaic tiles, a template, non-toxic glue and grout. There are also more advanced sets with which parents can assist. For more information or for mosaic sets from Pudlo, go to pudlo.co.za.
IN A HURRY How can I pack the family’s lunchboxes faster and more easily in the mornings?
Buy a large, flat plastic container that fits in your fridge and store a variety of lunchbox snacks in it, such as biltong, yoghurt, dried fruit, boxes of juice and cheese wedges. Everything is together and you won’t need to scratch around in the fridge to find them. Cut fresh items like carrot and celery sticks every few days and store them in smaller plastic containers, inside the large one. Also store sandwiches or food left over from dinner in separate boxes in the large container.
I’d like to invest in a linen cupboard, but I can’t decide what type will work best. Do you have any advice?
Peter Osborn of Peter Osborn Furniture recommends a French linen cupboard. The design is classic, which means you can use it in almost any room. Storage space is generous with adjustable shelves for ease of use. Look for one that can function as a wardrobe as well, with hanging space and pull-out shoe shelves, so you can use it for more than one purpose, if you prefer. If your needs change in the future, you can replace the solid door panels on the sides with wire mesh and use it as a pantry cupboard in the kitchen. May 2016 IDEAS 97
photos DYALL AN KNOX and LAR A VAN DER WALT
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e contacted Nicole, who comes from Jeffreys Bay, and asked her to tell us more about her love of all things creative – and her party in particular. This is what she wrote: I’m a qualified chef; I studied through the Mills Culinary Academy and I’ve worked in the industry, mainly in catering and events, which I absolutely loved. I’m now in my second year at Nelson Mandela Metropolitan University in Port Elizabeth, studying foundation phase teaching. Since I can remember I’ve had creative flair and a passion for entertaining. I love organising everything – from the perfect table setting to the décor, even for a more casual home-made gourmet pizza evening with my friends. Foundation phase teaching also challenges me daily to be creative in everything I do, from the way I think to the way I act – I’m constantly needing to improvise. Planning my 21st was such an amazing experience, and it was so rewarding seeing it all come together. I held the event on a farm called Happy Hippo –
Seekoeirivier at Paradise Beach, near Jeffreys Bay. The first time I set eyes on the place I knew it would be my 21st venue. From the gorgeous sunset over the river to the earthy smell of the countryside. . . you instantly feel calm and content. The theme I was going for was rustic (I’m obsessed with all things wooden) with hints of pastel. My dress code was white and beige, which looked absolutely stunning against the farmstyle backdrop. Oh, and probably my favourite aspect was the fynbos arrangements – they brought such colour and elegance, and I tried to incorporate them wherever possible. I made most of the décor myself, to ensure that it was exactly what I’d envisioned . . . from the bunting and the photo booth props to the table menus and the station signs – I had so much fun making all the small details and seeing them come together. It took quite a while to plan as I was in my first year of varsity – I started planning in January for my 21st in October! My guests had a fabulous night out and complimented me on all the little fine details. The food for the evening was traditional South African with mini braai breads (roosterbrood) served with preserves and mature Cheddar as the starter. The main course was a lamb spit with a variety of salads. The cake was the highlight of the night for most of my guests – a moist two-tier chocolate cake with a Ferrero Rocher buttercream and salted caramel filling. Overall, everyone had a lovely evening of socialising as the sun set and feasting with family and friends. Memories were made that will definitely last a lifetime, with personal speeches that made me realise once again that I wouldn’t be the person I am today without my amazing family and friends.
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I am a South African living in the UK and was in the Mother City recently visiting family when your magazine caught my eye as I was shopping. I devoured every page of the January edition and could not wait to try out all the recipes. I even emailed my aunt once I was back in the UK to tell her to try the magazine too as she also likes doing little projects with arts and crafts. I’ve made the lovely rose apple tarts and yummy ice cream cones so far – and I have treated myself to a 12-month subscription for my birthday. Flaudia Manuel
I was inspired by your collage on page 33 of your March 2016 issue to try my hand at this medium. I have always painted and drawn and have wanted to do this for a long time. Thanks for triggering my creative spark. The picture is of my friend’s Labrador. I’m very happy with the end result and so is she.
Never too old
I’m in my fantastic 40s. I have taken up mountain biking, yoga and crafting, proof positive that one is never too old to try something new. But I now have another spin on that expression. My momin-law is downscaling and while packing up she came across four duplicate Ideas magazines (May and June 2008 and March and December 2009), which she passed on to me. As I settled down to read them I wondered what such ‘old’ magazines could have that would be useful today. My coffee grew cold as I lapped up the articles and ideas. I completely forgot that I was reading dated magazines, proving that Ideas is never too old to provide new inspiration – although I do prefer the lovely new feel. Belinda Milner
I am a 28-year-old candidate architect, currently planning my wedding after recently renovating my future home. It was towards the end of my flat renovation that I realised my absolute passion for DIY design. The countless mood boards, material samples and paintbrushes I had accumulated were enough to open a store. I was left exhausted but inspired and eager to continue creating. Now I am planning our wedding. My mood boards are invaluable and the next step was planning my décor boards. I came across a project using glass vases encased in concrete and decided I would DIY most of my wedding décor. My colleagues and friends doubted that I could achieve a level of creativity that didn’t look like a Grade 5’s art project. I am pleased to say that I have successfully created a few sample vases. I purchased Ideas for the first time in February. The magazine has further fuelled my eagerness to create. I especially enjoyed the ‘your life’ section as I would love to have my own business one day. And the architect in me loves the unconventional paper and typefaces. I shall most definitely continue my DIY journey with Ideas magazine! Mary-Lee Tarry
For a monthly debit order of R39.73 you will receive your printed copy of Ideas monthly. USE ANY OF THESE METHODS TO SUBSCRIBE • Call 087 740 1027. (Lines open Monday to Friday 8am – 5pm.) For Idees call 087 740 1025. • Email your name and contact details to email@example.com.* • SMS ‘Subscribe Ideas’ to 32361 (R1 per SMS).*
Subscribe to the digital edition for only R32 per month.
Terms and conditions apply: This offer is valid until 15 May 2016 and is available to South African residents only. • For other countries, call +27 21 065 0033. • Free SMSes do not apply. • * By providing these details, you give Ideas permission to communicate with you via email or SMS. • No discount on postage and VAT. • Your subscription is provided on a pre-paid basis. To ensure uninterrupted service your subscription will automatically renew and billing will take place monthly. The cost of an annual subscription is R 476.70. Subscription fees may be subject to cover price and postage increases, which will be announced in the publication. We may alter the payment instruction to correspond with any changes in your fees.
HOW TO SUBSCRIBE
1 Register an account at www.mysubs. co.za OR log in to your account. 2 Go to the page of the item you would like to purchase and select your subscription option. 3 Click on ‘add to cart’ and then ‘checkout’. 4 On the checkout page, follow the prompts to complete your address details then click on ‘pay now’. 5 Select your method of payment and your order will be confirmed. 6 Download the MySubs+ app from the relevant app store and log in with your MySubs details to read your publication on your tablet or cellphone. 7 Your magazine will appear in your library. Simply download and enjoy! • For digital queries, call 0861 697 827 or email firstname.lastname@example.org.
BUY MAY NOW!
• Each monthly parcel costs R15. • If you missed January, February, March and/or April you can still order them. • If you subscribe for the year at R120, you will get January to May and the rest will arrive monthly until December 2016.
ideasmarket.co.za to click through to our online shop.
Visit MySubs or Zinio and buy our digital
Ideas Cake Decorating now for only
Calderwood Hall Guest House
e’re getting together in Edwardian style from Friday afternoon 10 June to Sunday afternoon 12 June, at Calderwood Hall near the town of Boston, surrounded by the gorgeous scenery of the KwaZulu-Natal Midlands. To be able to fully appreciate this fun weekend packed with crochet and creative inspiration, you
Two nights’ accommodation at Calderwood Hall Guest House
with all meals.
must be able to do at least the basic crochet
Crochet sessions with Elizabeth Fester, regular Ideas contributor.
stitches, or come with someone who can
A creative demonstration by Dala Watts of Ideas.
help you learn as we go along. Your getaway, with accommodation, all meals and materials
Refreshments between sessions.
included (although you’re welcome to bring
All the materials for your projects with the compliments of the
your own yarn too), will cost you R2 400 for a single room or R2 100 per person sharing. Invite your friend, sister or daughter to join you and book your place. We only have space for 30 people – make sure you’re there!
106 IDEAS May 2016
yarn specialist Samil and Ideas.
• Book your place before Friday 27 May with Marweya Smal
of Ideas at email@example.com or 021 408 3040.
Create warmth in your home and Dad’s heart with your next
ON SALE FROM 16 MAY 2016
Use old spools to replace a broken table leg – plus more clever upcycling plans Join us on a virtual tour of this gorgeous handcrafted house and find heaps of inspiration Crochet cosiness for the winter to keep your arms and legs snug Treat Dad on Father’s Day with a handmade gift and a special meal – we share the recipes most men love Cook away the cold with our spicy chilli dishes
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