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JUNE 2016 • No. 432 • RSA R42,90 (VAT included) Foreign countries R45,40 Namibia N$45,40


9 771819 264006


JUNE 2016

Craft & décor

18 Reader’s house: there’s creative inspiration aplenty in this hands-on couple’s gorgeous home 28 Mend and make over everything from a chair to a quilt 35 Clever ways to use cotton reels and corks: three easy projects 74 Colourful crochet makes to keep you warm 78 Cut, paint, crochet and sew a fresh look for your lampshades 88 Journaling series: create an inspiration journal

Your life



On the cover

18 Take a tour of this creative house – find heaps of crochet and woodwork inspiration 28 Patch and darn: breathe new life into your old treasures – eight easy upcycling projects 50 Take the bite out of the air and put it in your pots – six delicious chilli recipes 78 Light it up: make your own lovely lampshades

Food & entertaining 38 Show Dad how much he means to you with a Father’s Day lunch that will make him smile 50 Turn up the heat with our spicy chilli recipes

Fashion & beauty 66 Winter’s hottest make-up trends 70 Wrap up in warm woolly knits



and be inspired every month


56 Food trends: communal long tables, food theatres and pop-up restaurants 92 Switch off from technology for a while – it’s good for you 95 Let’s talk business: collaboration with your competitors brings strength in numbers 96 We answer your questions 98 Reader of the month: we visit a home packed with inspiration from France and Ideas 102 Your letters 106 Book your place for the Ideas crochet weekend


How to 30 44 46 62

Tie macramé knots Bake a self-saucing chocolate and whisky pudding Give a brown paper packet a bow-tie Make a show-stopper sugar flower for a cake decoration

Regulars 4 6 7 8 14 104 105 107

From the editor Buyer’s guide Quote of the month Things to do and read this month What’s new around town and in the shops Subscribe and save Buy our specially designed paper printables In your next Ideas

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To make this month




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• Follow me on instagram.com/terenaleroux.

4 IDEAS June 2016


For Nourishment + 5x silkier hair.* Dove Pure Care Dry Oil

Winner Hair Treatment Category. Survey of 5 000 people by Nielsen.

The Pure Care Dry Oil Range is infused with precious drops of macadamia and pomegranate seed oils. Experience sublimely silky soft hair with added lustrous shine. Introducing Dove Advanced Hair Series. www.dove.co.za *Wet hair. Shampoo and conditioner vs non-conditioning shampoo.


Terena le Roux ideased@media24.com Dala Watts Marweya Smal Natalie Herman 18th Floor Absa Centre, 4 Adderley Street, Cape Town 8001 Box 1802, Cape Town 8000 Reception and General Queries 021 408 3041 Johannesburg Office Media Park, 69 Kingsway Auckland Park, Johannesburg Syndication manager Lucille van der Berg 021 408 3038 ART DIRECTOR Enid de Beer CHIEF COPY EDITOR Diana Procter

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It created 50 000 jobs. And that’s after you threw it away. Plastic bottles are made from PET. It’s 100% recyclable and too valuable to trash. During 2015, collectors gathered almost 75 000 tonnes of post-consumer PET. That was then recycled into loads of new products from fibre used for apparel, home textiles, automotive and industrial end use and, most importantly, into new PET bottles and packaging. So, to say PET plastic doesn’t belong in a bin is an understatement. Recycling it is not only better for the environment. It’s also better for the country.



Abode 072 261 3540 Accessorize 021 447 7718 Arora Lights 021 949 2520 Bronx Woman 021 590 7000 Builders 0860 284 533 Call It Spring 021 551 1527, 031 584 7431 CNA 086 026 2289, 011 495 6000 Eagle Lighting 021 511 2640 Exclusive Books 011 798 0000 Go Lighting 011 440 1781, 011 447 3667 H&M 021 826 7451, 011 590 6301 Hoi P’loy 021 447 1433 Kelly-Mae 079 914 4443 Lulu Belle 012 346 6424, 021 671 5728 Mango 021 418-0916 Merrypak 021 531 2244 Mohair South Africa 041 487 1386 MRP Home 0800 21 25 35 Onsite Gallery 021 462 1357 Peter Osborn Furniture 021 534 2904 Pick n Pay 0800 11 22 88 PNA 011 672 4391 Poetry 021 464 5893 Recreate 021 447 0007 Stuttafords 011 783 5212, 021 555 1970 Trenery 086 002 2002 Typo 021 552 2635 Zando 021 200 7600 Zara 011 302 1500, 021 446 8700




compiled by L ARA FOREMAN

Shop for fresh produce every Saturday from 9am to 3pm at 112 Main Road, Walkerville (between Southgate and Vereeniging). Find eggs, honey, biltong, cheese and craft beer, as well as jewellery, art, crafts, books, plants, pet accessories and more. Child and dog friendly. For details, search for Walkerville Farmers Market on Facebook.

This charming, rustic market at the foot of the Magalies Mountain in Hartbeespoort takes place every Saturday between 9am and 3pm. Enjoy foods like smoked pork belly, Moroccan cuisine, vetkoek and calamari, and shop for creative arts and crafts. It’s a lovely spot to relax with family and friends. For more information, go to hartiesmark.co.za. 8 IDEAS June 2016

25 June George Child Welfare’s Heart Full of Happiness women’s tea takes place at Fancourt Hotel. Go to fancourt.com for details. To book, call 044 874 0424.

3-5 June The family-friendly Footprints Festival takes place at Morgan Bay. Enjoy blues, jazz, classical and modern music, a craft market, talks on environmental awareness, fire dancing, horse rides, a trail run, and more. For more info, go to footprintsfestival.com.

4 June Attend the winter market at Suikerbosskuur between Ermelo and Amsterdam. There will be lots of food as well as craft, décor and clothes stalls, a tea and beer garden, a braai area and coal stoves for warmth. • For more information, search for Suikerbosskuur on Facebook or email suikerbosskuur@gmail.com. 28 June – 2 July Innibos, the Afrikaans arts festival, takes place in Nelspruit. Enjoy art, craft and food stalls, music, theatre, cabaret, children’s theatre, literature and the visual arts. Book your tickets at Checkers or Computicket. • For details, go to innibos.co.za.


1-5 June Kamers, which showcases handcrafted products, is on at the Castle of Good Hope, Cape Town. For details, go to kamersvol.com or to facebook.com/kamersvol.

25 May Red! The Gallery in Tokai hosts its annual Autumn Contempo­ rary Art Auction. The event is free. To book, call 021 701 0886 or email red@redthegallery.co.za. For details, go to redthegallery.co.za. 1-4 June The Cape Town Big Band Jazz Festival takes place at the Baxter Theatre in Rondebosch. Proceeds go to music scholarships, youth programmes and instruments for institutions in need. For details, go to ctbigbandfest.co.za. 10-19 June Hermanus FynArts Festival is a celebration of visual arts, literature, music, food and wine. Tickets are available at Webtickets. Go to hermanusfynarts.co.za for details. 15 June Taste the Helderberg at the NH Lord Charles Hotel in Somerset West. Tickets cost R100. Go to wineroute.co.za or call 021 886 8275.

16-17 June Search for mushrooms in the forest at Delheim. Tickets cost R650. Book at Computicket. Email restaurant@delheim.com for details.

1 June – 31 July 2 June On First Thursdays Johannesburg explore art galleries and cultural activities in Braamfontein, Newtown and Rosebank on foot from 5-9pm. Go to first-thursdays.co.za for details. 3-5 June The Vintage with Love sale takes place at the forum at The Campus on Main Road, Bryanston. Shop for vintage clothing, shoes and accessories. Proceeds are donated to literacy charities. For more info, go to vintagewithlove.co.za. 11 June Enjoy beer from more than 30 breweries and live music at The Capital Craft Beer Festival in the Pretoria National Botanical Gardens between 10.30am and 6pm. For details, go to capitalcraft.co.za. 17-19 June The Crafters Fair with more than 80 stalls is on at the Alberton Hellenic Hall. For more information, go to craftersfair.co.za or search for Crafters Fair on Facebook.

27 May – 5 June The Royal Show in Pietermaritzburg features exhibition halls, trade stalls, competitions for livestock and agricultural produce, concerts, fireworks, show jumping and vintage tractor displays. For more information, go to royalshow.co.za. 2-4 June The TOPS Wine Show at Sibaya near Umhlanga has a vintage burlesque theme. Tickets at R120 from wineshow.co.za or at the door. 11-12 June The Northern Natal Bridal Fair takes place at Hlanganani on the N11 between Ladysmith and Newcastle. It is open between 10am and 4pm and admission costs R35. For details, search for The Northern Natal Bridal Fair on Facebook. 6-26 June The Durban International Film Festival is a celebration of world-class cinema including feature, documentary and short films from around the globe with a special focus on African film. It takes place at various venues in Durban. For more information, go to durbanfilmfest.co.za.

• Tickets from Computicket. For more information, go to gatewaytospace.co.za.

25 June The Solstice Festival takes place in Hartbeespoort between 10am and 6pm. Visitors can sip on locally brewed beers, buy brewing gear, take part in beer games, listen to live entertainment and enjoy food made from produce sourced within a 50km radius. Tickets cost between R100 and R150. • For more information, go to solsticefestival.co.za.







2-5 June Wacky Wine Weekend in Robertson includes wine tastings, wine and food pairings, music and food. Tickets cost R150 for a weekend pass. Go to wackywineweekend.com.

Youth Day

19 Father’s Day

July IDEAS on sale

End of school term

Spoil Dad on Father’s Day with our delicious lunch ideas on page 38.



Herbs: Bay leaves, fennel, garlic chives, lemon grass, parsley, marjoram, rocket, origanum, rosemary.

Vegetables: Artichokes, asparagus, beetroot, broccoli, cabbage, carrots, cauliflower, celery, kale, leeks, marrows, mushrooms, parsnips, peas, potatoes, pumpkin, spinach.

Fruit: Apples, avocados, gooseberries, grapefruit, guavas, lemons, limes, naartjies, oranges, papaya, pears.


Alstroemeria, arum lilies, Asiatic lilies, calendula, carnations, chinks, chrysanthemums, daffodils, delphiniums, gerbera daisy, golden rod, hypericum, iris, Irish bells, larkspur, St Joseph lily, orchids, snapdragons, statice, strelitzia, stocks, sweet williams, sweetpeas, tuberose, tulips, some proteas and fynbos including pincushions, heather and ericas.

10 IDEAS June 2016


VERVE O105130912

Dia na.P roc ter@ med ia24 .com

Crochet Home by Emma Lamb (Struik Lifestyle, R260)

Using playful combinations of colour, pattern and texture and drawing inspiration from retro style and Scandinavian simplicity, Emma offers you 20 projects. Choose from potholders and cushions, or make a cosy throw. Every design includes clear pattern instructions and charts, as well as helpful tips. Basic techniques are accompanied by step-by-step instructions and colour photographs.

else for tables for 25 different occasions, it also offers more than 50 recipes and shows you how to make table elements such as napkin rings, name tags, boxes for favours, placemats and other decorative accessories. FOOD & ENTERTAINING Lucky Rice by Danielle Chang (Penguin Random House, R440)

Danielle Chang feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures. Comfort foods marry ancient traditions with simple techniques and fresh A Table for Every Occasion by Fransie Snyman, Katrien van Zyl, flavours, and include a few new classics as well: chicken Wilsia Metz (Metz Press, R275) wings marinated in hot Full of practical advice and inspiration to help you create Sichuan seasoning; sweet Vietnamese coffee frozen tables that will make any celebration unforgettable. Not into pops; and one-hour home-made kimchi that only does this book contain transforms pancakes, tacos, full place settings, flowers, and even Bloody Marys. centrepieces and everything 12 IDEAS June 2016

A Life with Food by Cass Abrahams and Marike Bekker (Lapa, R250)

Cass is not called the Queen of Spices for nothing; she is a specialist in the food and culture of Cape Malay origin. Let her tell you how to make spicy food that does not burn, or ask her about the origins of Cape Malay traditions. . . she tells her life story with honesty and humour to Marike Bekker and in between she shares her favourite recipes. Every stage of her full and colourful life is woven into the flavours, colours and textures of the food she prepares. FICTION Now Following You by Fiona Snyckers (Modjaji, R220)

Jamie Burchell is a digital native – social media comes as naturally to her as breathing. She Instagrams,

tweets and Facebooks her every move. Then a stalker starts using social media to track her movements. As his behaviour escalates, so does her fear. But her blog has never been more popular. She is closer than ever to achieving her dream of becoming a writer. Soon the stalker starts threatening the people she cares about. But it’s too late for Jamie to go offline, because he is already following her in real life. The Midnight Watch by David Dyer (Atlantic, R285)

On a black night in April 1912, 1 500 passengers and crew perish as the Titanic sinks beneath the freezing waters of the North Atlantic. Charting the same perilous course is the SS Californian, close enough for her crew to see the Titanic’s distress rockets. Yet the Californian fails to act, and later her crew insist they saw nothing. Journalist John Steadman’s investigation peels back the layers of deception, and his final, stunning revelation of what happened while the Titanic sank will either redeem the men of the Californian, or destroy them.



compiled by DIANA PROC TER




Capetonian Lizet Hartley is ‘obsessed with food and wine’. Merlot is her cat. Lizet started her food journey totally clueless and learned through cooking, tasting, classes and reading. ‘I cook soul food, comfort food and . . . cheap food.’ You’ll find her gran’s chicken pie and souskluitjies and her old-fashioned ice cream made with Ideal milk, but also French-inspired recipes and dishes that suggest many hours of slaving, while in reality she ‘chucked a few things in a pot and put my feet up’.

Justine Abbitt believes that anyone can sew. ‘It’s just a learned skill . . . but it does take dedication.’ Most days you will find her working on some type of sewing project in the dining room of her old farmhouse. This blog is a diary of her creative projects. The categories include sewing tutorials, DIY home, crafts, sewing for herself, retro sewing and bridal sewing. And in between there are interesting posts on subjects like dressmakers in history and books about seamstresses.

Imen McDonnell used to work in broadcast production in the US. She now lives on a centuries-old farm in Ireland. As well as being a food blog, this is a diary of her adventures in starting over from scratch. It is about leaving her career, country, family and friends when she fell in love, and about finding her way around an Irish kitchen and becoming a real cook in a world where traditional trumps quick. Her book, The Farmette Cookbook, was published in March 2016.




Interior stylist Kirsten Grove has loved interior design since she was nine years old and was given free rein to decorate her bedroom. Back then, she chose a palette of rainbows, polka dots and stripes. Today Kirsten uses her Simply Grove blog as a creative outlet for all things beautiful. Started as a way to show off eye-catching design and décor from all over the world, it has grown to include two more team members, both like-minded creatives with a love of interiors and an appetite for design eye-candy.

Marian Parsons says she’s an ‘accidental entrepreneur’. She started her blog to advertise her business and to connect with other bloggers. She wanted it to be filled with tutorials, practical advice, encouragement and a dose of reality. The posts include things like making slipcovers, starting a creative business and before and after inspiration. ‘A great look is affordable and attainable to anyone who is willing to roll up their sleeves and dive in. So, get ready to go junking, tune up the sewing machine, and buy a good paintbrush.’

All Jenni Radosevich’s do-it-yourself projects come to life here. She loves seeking out the latest trends in fashion and home, then showing you how to recreate them for less. As a youngster she taught herself to sew the designer looks she coveted. Through trial and error she learned to make clothes and accessories she loved. From fashion she expanded into décor DIYs. She has turned creating DIY content into a full-time career, and has expanded her website into a studio space for hosting events and teaching craft classes.


fi Creative

PURPLE RAIN The Hunter boot started its life as outdoor footwear for the rugged British winters. Look how far it’s come! The new AW16 range features a slimmer, more refined boot in a range of pretty colours for everyday wear. We love this lilac coloured pair (R2 300).

14 IDEAS June 2016


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Not a problem – conceal it!

Whether it’s dark circles around your eyes, redness around the nose area or just a blemish you would rather not show off, this new concealer palette from Essence at R67,50 is ideal. – – ff fi

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June 2016 IDEAS 15

Soft & cosy Winter this year is all about soft knits, brushed suede and faux fur. Soft fur polo neck (R399) from Queenspark.


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16 IDEAS June 2016

Go to philippikus. com.

Go to andreabrand.co.za.




Available from selected supermarkets for R35,99.



fl fl ’

Hellooow Handmade works with a team of HIV-affected women to produce hand-rolled ceramic beads from recycled paper clay. The beads are kiln fired and then hand strung onto a wrought iron framework. A wide variety of designs and sizes are available and they can be custom-made to fit your living space. Go to hellooow.co.za for more information.

June 2016 IDEAS 17


Elsbeth’s dolls, on show throughout the house, have found new homes all over the globe. Her love of polka dots can be seen everywhere – on the old piano from her childhood, on the kitchen cupboards and on the crocheted chair cover on our cover.

t feels as if Elsbeth Eksteen has been a lifelong friend. We know her from hellohart.com, the crochet blog that she runs in conjunction with Cornel Strydom and Anisa du Plessis. We know her as @elsiedear on Instagram where she shows her knitted dolls. And we know her as Elsbeth art on Facebook. In fact, we know her just about everywhere except in real life! For our first face-to-face meeting, we’ve arranged to go to her ‘multipurpose home’ as she likes to call it. ‘This is where I work, where I relax and where I recharge my batteries,’ she says. ‘It’s my “nest”. I’ve always made the things in my home myself. If I want to spend money I prefer to buy fabric or things I can sell. It never goes into the house. And if I can’t make it, then Hartmut probably can.’ Meet Hartmut Martin, Elsbeth’s life partner and also her creative playmate. This environmental engineer made or restored most of their furniture. His gorgeous wooden protea lampshades, decorated with Elsbeth’s French knitting (‘tolletjiebrei’) cables, can be seen throughout the house. She’s also ‘dressed’ his wooden stools with crocheted socks, and the couch he built is adorned 20 IDEAS June 2016

June 2016 IDEAS 21

with her soft, colourful cushions. On the kitchen counter we find her clay pots, and his handmade bass guitar rests against the dining-room wall – in his free time he plays with The UFO Experience. A spacious outside room is being renovated into a studio for her and a skateboard ramp for him. ‘I’ve always worked as an artist,’ says Elsbeth. ‘I attended art school where I did drama but when I finished school I was more interested in fabric and painting on canvas. After that it was acrylics and oils. Now I do paintings for galleries, I’m commissioned to paint people and their pets and I illustrate children’s books. But for a while now wool has been my big love!’ One look at her knitted dolls, chair covers and the beautiful crocheted throw on their bed and you can clearly see this love affair being brought to life. When her daughter, Amber, and her ‘crochet sister’, Cornel’s daughter Christi, left home last year, Elsbeth and Cornel started Empty Nest. Through this new undertaking they have turned their hobbies and favourite pastimes into a business. The classes they present, The Gentle Art of Making and The Gentle Art of Crochet, offer a wonderful expression of their shared love of wool, fabric and paper. Amber’s old room has temporarily become Elsbeth’s workroom. ‘I had an urgent illustration project that I had to

22 IDEAS June 2016

LEFT: Instead of colour-blocking, this bookshelf turns the traditional way of arranging and displaying books neatly on its head. ‘I realised that I’d read them all so this way they give me pleasure all over again,’ Elsbeth smiles. The lounge can quickly and easily be turned into an additional bedroom. When the cushions are removed, there are two single beds. She simply draws the curtains between the lounge and dining room to give her guests more privacy.

finish and I needed space to work. But as soon as the studio is ready I’ll move all my stuff in there and this will be our spare bedroom again, so Amber always feels welcome at home.’ And if they need more space to accommodate guests, the couches in the lounge were specially designed so they can quickly and easily be turned into single beds. Guests simply need to draw the heavy, striped curtains for some privacy. ‘Our home is constantly changing,’ she says. ‘Initially it was a typical old house with multiple small rooms. But Hartmut and I decided we would take down some of the dividing walls ourselves, to open up our living space. I’m always moving things around and everything is very “fluid” around here!’ she laughs. ‘When I got bored with the bookshelf and it started bothering me, I realised I’d read all the books on it. So I turned them round so you can see only the colour of the pages – the spines had fulfilled their purpose.’ And when Cornel changed her home, Elsbeth gave her old curtains and other pieces of fabric a new lease of life. Everything in this house comes with a story. The dotted piano is the one she learned to play on as a girl – now it has been adorned with her personal touch. The floral chairs in the dining room are junkshop finds and the others were ‘sourced’ either from Cash Converters or her sister’s antiques shop. The dining-room table is yet another lovingly constructed Hartmut product. In the kitchen a storage unit has been repurposed as an island, with the small drawers welded together to become larger ones that can comfortably accommodate groceries. The waste bin is cleverly concealed in what used to be the flour drawer. Elsewhere, Hartmut’s collector’s item skateboards and Mother Maria create a focal point in their room. Elsbeth added her little wooden church and tin-can cars to the display. And so it goes on. Wherever you look – around a corner or down a passage – you’ll see the unique touches and creativity of this inspirational couple.

24 IDEAS June 2016

Elsbeth and Hartmut’s handiwork are the perfect partners – his wooden stools with her crocheted socks and his lampshades with her French knitting (‘tolletjie-brei’) cables.

June 2016 IDEAS 25

26 IDEAS June 2016

June 2016 IDEAS 27


Replace the old broken back of a chair by using a macramé technique. Follow our easy steps on page 30 to do the macramé.

What can you do with an old chair’s broken wicker backrest, a silk nightie from Italy that’s seen better days and a skirt that’s made from lovely fabric but isn’t particularly flattering? The pretty motif on the skirt found its place on the cushion and the frill from the nightie forms the cushion border. The rotten wicker of the backrest was replaced with macramé knots, which are on trend at the moment. Clock from Recreate.

YOU WILL NEED ♥ 6mm cotton cord (see instructions to calculate the lengths of the cords) ♥ 2 clamps ♥ staple gun and staples

June 2016 IDEAS 29

STEP-BY-STEP MACRAMÉ KNOTS TO MAKE 1 Calculate the number of cords needed. Measure the inner width of the frame, including the diagonal corners. You will need one pair of cords every 3cm. There should be an even number of pairs. Round up, if necessary. Measure the outer length of the frame. Calculate the required length of each cord by multiplying the frame’s length by nine. Each cord will be folded in half; this will give you a pair of cords, each four and a half times the frame’s length. The two outer cords are longer and should be cut 12 times the frame’s length for two pairs six times the measurement. 2 Tie the centre of an even number of cords to the horizontal part of the frame with a lark’s head knot; leave about 1,5cm between knots. Knot one row of square knots. 3 Tie a cord with a lark’s head knot to each of the diagonal corners. Knot a second row of square knots with each knot in this row formed with a pair of cords from two adjacent square knots in the previous row. Continue adding two pairs of cords to the outer edge of the macramé, and knotting a row of square knots between those of the previous row. Add the two long cords last and knot a row of square knots. From here every other row will not use the two outermost pairs. Knot three more rows of alternating square knots, ending with a row that does not use the two outer pairs. 4 To tie the edges of the macramé to the side of the frame, take each of the outer pairs around the frame to the back then pass the ends over the cords at the front. Use clamps to hold these cords in position. Knot four rows of alternating square knots, starting with a row using all the cords, before wrapping the outer cords around the frame once more. Continue until the bottom of the frame is reached. Tie one last row of square knots using all the cords. 5 To tie the cords to the bottom of the frame, take each pair over the front to the back. Looking from the back, take the left cord around the pair at the front, left to right, and back again. The cord on the right is wrapped in the opposite direction. Tie the cords securely at the back and staple to the frame. Cut the excess below the staple.

30 IDEAS June 2016



Fold the cord in half to form a loop. Pass the loop under the dowel (left). Take the two ends and pass them over the dowel, through the loop, front to back (centre). Pull the knot tight (right).


Next, take the cord that is now second from the right behind the two centre cords and pull it through the space between the centre cords and the first cord.




A square knot is worked with four cords, with the two outer cords tied over the two centre cords. To make the first half of the knot, pass the cord on the far left over the two centre cords and under the cord on the far right.


To make the second half of the knot, pass the cord on the far right over the two centre cords and under the cord on the far left.

Next, pass the cord that is now second from the left behind the two centre cords and pull it through the space between the centre cords and the first cord. Pull the second half of the knot tight against the first half.


NOTE This method can be adapted to a frame of any size. A few points to keep in mind when calculating the total amount of cord needed: ╚ Each pair of cords is a single cord folded in half and tied at its centre to the frame. ╚ There should be an even number of pairs, i.e. the total number of cords will be divisible by four. ╚ The two outer pairs are cut longer than the rest.


Start knotting at one edge, using all the cords to form the knots in the first row (here four knots are demonstrated).


The method to tie the cords to the bottom of the frame is demonstrated here with one pair of cords and a dowel.




To work the second row, ignore the first and last pairs of cords. Knot the first square knot by taking one pair each from two adjoining knots in the previous row, positioning the new knot in between the two knots. Continue knotting the remainder of the row in the same manner as the first knot. There should be one knot less in the second row than in the first row. Continue working by alternating row one and row two.

(As seen from the back.) Each pair of cords will lie over the front of the dowel. Take the cord on the left around the pair at the front of the dowel, from left to right, and back again.


Tie the two cord ends securely at the back of the pair with two overhand knots.

Wrap the second cord around the front two cords in the opposite direction.


The knot seen from the front.

June 2016 IDEAS 31

You can mend holes in an old quilt or duvet cover, or use remnants to give it character, or simply make a new one. YOU WILL NEED ♥ fabric for the quilt (ours is 170 x 220cm) ♥ sheeting for underside of quilt ♥ lightweight batting ♥ different pieces of fabric of your choice ♥ embroidery thread ♥ scissors ♥ embroidery needle with large eye ♥ dressmaker’s pins ♥ paper

Sometimes you don’t want to darn a hole. Simply sew around it to prevent it fraying further and let the repair look like part of the design.

32 IDEAS June 2016

TO MAKE 1 Cut your fabric, batting and sheeting the required size for your quilt (this quilt is approximately 170 x 220cm). Place the fabric on a large surface that is easy to work on. Use different sizes of paper as a simple guide for cutting shapes in contrasting fabrics, such as A4, A3, A5, smaller squares and long narrow strips. You can use some of the shapes as is and then fold them in half to obtain different sizes – no two need to be the same. 2 Work on one patchwork block at a time and cut some different shapes from contrast fabrics that will work well together. Lay out your block and move the pieces around until you are happy with the result. Fold in the edges of most of the pieces to prevent them fraying. You needn’t fold in the edges of all the pieces if you want some to unravel to appear more worn. Pin in place.

3 Use various stitches to enhance your blocks. You can play around with different colours of thread, long and short stitches, small crosses, blanket stitch – anything will do. Enjoy yourself trying out various stitches. Try to make it look as if the ‘mending’ was done over the years and another patch has been added with each new hole or tear. Repeat with each block until your quilt is done. We fitted in five patchwork blocks. 4 Work on a large surface, such as the floor, and place the batting flat on the surface. Place the sheeting on top and pin down, right side uppermost. Stitch the batting and sheeting close to the edge along all four sides. Then place the two layers flat down on your surface again. Now place the fabric, right side to the inside, on top of the sheeting. Pin securely. As the fabric tends to move easily, use your hand to flatten the whole piece and to ensure there is no warping. Pin down all around. 5 Now stitch three sides of the quilt, leaving open the lower edge. With each side you stitch, make sure your quilt is still straight by placing it flat down onto a large surface. Turn the quilt through to the right side and press flat. Topstitch all three sides approximately 5cm in from the edge for a neat finish and to keep the layers in place. 6 Trim the open edge so it is straight and a bit shorter, if necessary. Fold in the two layers and pin together. Stitch close to the edge. Work a row of topstitching about 5cm in to finish off the quilt.

Framed print from Recreate. House from Abode. Light from Onsite Gallery.

June 2016 IDEAS 33

The elbow area is always the first to wear away on knitted tops. Here is a pretty and feminine way to prolong the life of a worn jersey.

YOU WILL NEED ♥ old jersey ♥ lace ♥ embroidery thread ♥ embroidery needle with large eye TO MAKE 1 Put on the jersey and mark the centre of your elbow. Take off the jersey. On paper, draw an oval large enough to cover your elbow. Pin the paper template to the sleeve, cut a small opening into the side of the paper on your jersey and cut out the oval shape from the sleeve. Repeat with the other sleeve. 2 Fold in and pin the edges of the oval opening by a few millimetres to prevent the edges fraying. Using the same oval paper template, cut out two lace pieces. Slide the lace into the sleeve until it covers the opening. Pin it in place. 3 Thread the needle with matching embroidery thread – we used white. Now sew the lace to your jersey with small, mixed stitches. Sew to and fro and in different directions – no need to be perfect, but be sure to catch the entire edge in the stitching. Sew all around, but not close to the edge all the time. To finish, work a rough circle in running stitch around the lace inset and tie a knot at the end.

34 IDEAS June 2016

Use old corks to make hooks for a coat rack and decorate them with colourful buttons. Make a small indentation in the top of the cork for the back of the button to fit into. Mix some epoxy glue, apply it to the back of the button with a toothpick and stick the button onto the cork. Screw the decorated corks onto a plank to make a coat rack. Framed print from Recreate. Small corks from Merrypak.

GOOD IDEA Here’s another use for old corks: choose buttons with a raised design and glue them onto the corks with epoxy glue. Use them as stamps to decorate labels made from air dry clay or to print your own wrapping paper.

Upcycle old cotton reels and corks to make or repair décor items for your home. Here are a few ideas.

by LIZEL CLOE TE photos ED O’RILEY st yling CARIN SMITH June 2016 IDEAS 35


Test the magnet first to check which side is magnetic so you glue the correct side to the reel.

Make your own noticeboard by turning old wooden or plastic cotton reels into pretty magnets and using them to attach notes to a metal tray. Mix a bit of epoxy glue, apply it to the base of the reel with a toothpick and press a bought magnet into the glue. Leave the glue to dry properly before using the magnet. Tray from Onsite Gallery. Magnets from Merrypak.

36 IDEAS June 2016


Use old cotton reels to replace a broken table leg. Collect a few made from wood or plastic – enough to complete the leg – and find a metal rod that will fit through the centre holes. Measure and cut the rod so it is the same length as the other legs and the table will be level. Our table had a wooden block under the top to which the original leg was attached. We drilled a hole into the block for the rod to fit into, to form the new leg, and then glued it in position with epoxy glue. Thread the reels onto the leg and glue them together as you go along. Glass cup and saucer, jar and candle holder from H&M.

June 2016 IDEAS 37

by LOUISA HOLST craf ts and st yling HANNES KOEGELENBERG photos ED O’RILEY

38 IDEAS June 2016


Enjoy a fun Father’s Day meal with treats that you have made yourself. Use simple crockery and cutlery and set the table informally. Place a handmade card and bow-tie gift bag at Dad’s place setting. Decorate the dining area with all sorts of sentimental detail like a banner and beer with a personalised label to make the day special.


CHICKEN DELUXE BURGER WITH CRISPY ONION RINGS Serves: 4 Preparation time: 40 minutes, plus standing time Cooking time: 30 minutes ♥ 2 large chicken breast fillets ♥ 150ml cake flour ♥ 5ml each ground coriander, cumin and paprika ♥ 2 large eggs, lightly beaten ♥ 200ml dried breadcrumbs ♥ sunflower oil for deep-frying ♥ 100ml mayonnaise ♥ 15ml sweet chilli sauce (or 5ml hot chilli sauce) ♥ 4 hamburger buns, halved and grilled on the insides ♥ 1 ripe avocado, sliced ♥ 2 tomatoes, sliced ♥ 4 slices Cheddar ♥ 8 pieces of streaky bacon, cooked ♥ 2 pickled gherkins, sliced lengthways Onion rings ♥ 1-2 onions, sliced into 1cm slices ♥ 250ml buttermilk ♥ 250ml cake flour 1 Cut the chicken breasts in half lengthways. Place the pieces between two pieces of plastic wrap and hit gently with a meat mallet or wooden spoon to flatten each piece. 2 Mix the flour and spices together. Add a little salt to season. Dust the chicken pieces in the flour. Dip each one into egg and then into breadcrumbs. 3 Deep-fry the chicken pieces a few at time until golden and cooked through. Drain on absorbent paper. 4 Mix the mayonnaise and chilli sauce together and spread inside the buns, on both sides. Then stack the bun with a layer of avocado, tomato, a chicken piece, Cheddar slice, bacon, gherkin and onion rings. Close with the top half of the bun. Serve immediately with extra onion rings on the side. 5 Onion rings Separate the onion slices into individual rings. Cover with the buttermilk and soak for an hour or longer. Remove a few rings from the buttermilk. Coat in flour and deep-fry in hot oil until browned. Drain on absorbent paper. Repeat with the remaining onion. Enjoy while still crisp.

40 IDEAS June 2016

POTATO AND CHORIZO CHOWDER Serves: 4-6 Preparation time: 30 minutes Cooking time: 30 minutes ♥ 40g butter ♥ 1 medium onion, chopped ♥ 100g chorizo sausage, cut into small cubes ♥ 15ml flour ♥ 1 litre prepared chicken or vegetable stock ♥ 200ml milk ♥ 2 potatoes, peeled and diced ♥ 125g peeled butternut, diced ♥ corn cut from one cob ♥ 60ml cream ♥ 30ml chopped parsley ♥ crusty bread, to serve

1 Heat the butter in a large saucepan. Add the onion and sauté over a low heat until softened. Add the chorizo and cook for 2 minutes. 2 Stir in the flour. Cook for a further 2 minutes. Add the stock gradually, stirring to prevent lumps. Add the milk and bring to the boil, then reduce the heat and simmer for 5 minutes. 3 Add the potato, butternut and the corn. Cover and simmer for 20 minutes until tender. 4 Stir in the cream and parsley and simmer for a minute. Season to taste. Serve hot with crusty bread.

KASSLER CHOPS WITH A CHUTNEY GLAZE & POTATO SALAD Serves: 4 Preparation time: 45 minutes, plus cooling time Cooking time: 30 minutes ♥ sunflower oil, for frying ♥ 4 Kassler chops ♥ 120ml fruit chutney ♥ 60ml prepared vegetable or chicken stock ♥ cooked green beans, to serve Potato salad ♥ 400g potatoes (use a waxy variety that is good for salads and boiling) ♥ 1 onion, finely chopped ♥ 3 pieces of back bacon, chopped ♥ 40ml white wine vinegar ♥ 130ml prepared vegetable or chicken stock ♥ 5ml wholegrain mustard ♥ 30ml chopped parsley

1 Potato salad Boil the potatoes in their skins until just cooked. Drain and cool. Peel and cut into slices or cubes. 2 Heat 30ml oil in a frying pan and fry the onion until soft. Add the bacon and cook until the bacon pieces have browned. Add the vinegar and cook for a minute, then add the stock and mustard. Stir well and cook for a further minute. 3 Remove from the heat and pour over the potato cubes. Add the parsley and stir gently to coat the potato pieces in

the sauce. Cover and set aside for at least an hour. 4 Chops Heat a heavy-based frying pan over a high heat. Once it is hot, add a thin layer of oil. Fry the chops for 2-3 minutes on each side until they are browned. Remove from the pan and set aside. 5 Pour out any excess oil. Add the chutney and stock and stir until smooth. Simmer for a few minutes and then put the chops back. Coat with the glaze. Serve hot with potato salad and green beans on the side.

TAGLIATELLE WITH BEEF AND BILTONG MEATBALLS Serves: 4-6 Preparation time: 45 minutes Cooking time: 45 minutes ♥ 2 slices white bread ♥ 2 large eggs, lightly beaten ♥ 500g extra lean beef mince ♥ 160g soft, very thinly sliced beef biltong ♥ 5ml toasted coriander seeds ♥ sunflower oil, for frying ♥ Parmesan, to serve ♥ 400g tagliatelle pasta, cooked and drained, to serve Sauce ♥ 30ml olive oil ♥ 1 onion, chopped ♥ 1 stick of celery, chopped ♥ 2 cloves garlic, chopped ♥ 1 can chopped tomatoes ♥ 2ml each dried basil and origanum ♥ 100ml prepared beef stock 1 Process the bread in a food processer to make breadcrumbs. Mix the eggs into the breadcrumbs and then add the mince and 100g of biltong. 2 Toast the coriander seeds in a dry frying pan and then crush them in a pestle and mortar. Add to the mince. Season to taste and mix well. 3 Roll into small balls and put them in a container. Cover and refrigerate. 4 Sauce Heat the oil and sauté the onion and celery over a low heat until soft. Add the garlic and cook for a further 2 minutes. Add the tomatoes, herbs and stock and bring to the boil. Reduce the heat and simmer for 20 minutes. 5 Heat a thin layer of oil in a heavy based frying pan. Fry the meatballs over a medium heat until browned on all sides and cooked through. Add the meatballs to the sauce and warm through. 6 Serve with cooked pasta and top with Parmesan and the remaining biltong.

T-BONE STEAK WITH CREAMY BEER SAUCE Serves: 4 Preparation time: 15 minutes Cooking time: 20-30 minutes ♥ 4 T-bone steaks, at room temperature ♥ sunflower oil, for frying Sauce ♥ 200ml beer ♥ 4 spring onions, sliced ♥ 2 cloves garlic, sliced ♥ 150ml vegetable or beef stock ♥ 125ml cream ♥ sprig of fresh rosemary ♥ chips, to serve

42 IDEAS June 2016

1 Heat a heavy-based frying pan over a high heat. Once the pan is very hot, add a little oil. When the oil is hot, add the steaks (1 or 2 at a time). Cook over a high heat for 2-3 minutes per side or until well browned and cooked to your liking. 2 Remove from the pan and set aside. Cover loosely with aluminium foil. Serve as soon as the sauce is ready, with chips on the side. 3 Sauce Reduce the heat of the pan to medium. Add the beer and stir to remove all the browned bits from the base of the pan. 4 Add the spring onions and garlic and allow the mixture to simmer for 5 minutes. Add the stock, cream and rosemary and simmer gently for about 5 minutes until the mixture has reduced. Season with salt and freshly ground black pepper. Serve with the steak.

SELF-SAUCING CHOCOLATE AND WHISKY PUDDING Serves: 8 Preparation time: 30 minutes Baking time: 35 minutes Oven temperature: 180oC


Beat the butter and sugar together. Add the eggs, sour cream and milk and beat well until smooth.


Sauce Heat the whisky until it begins to boil. Add 300ml boiling water. Stir the sugar and cocoa powder together and then stir in the hot liquid.

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♥ 120g (130ml) very soft butter ♥ 120g (200ml) treacle sugar ♥ 2 large eggs ♥ 250ml sour cream ♥ 100ml milk ♥ 220g (405ml) cake flour ♥ 15ml baking powder ♥ 80g (250ml) cocoa powder ♥ ice cream, to serve Sauce ♥ 100ml whisky ♥ 300ml boiling water ♥ 200g (330ml) treacle sugar ♥ 50g (150ml) cocoa powder


Sieve the flour, baking powder, cocoa powder and a pinch of salt into the batter.


Pour the liquid slowly over the pudding batter in the dish. Bake in a preheated oven for 35-40 minutes until the top cake part of the pudding is cooked through. Be careful not to overcook otherwise the pudding will be less saucy.


Fold together gently. Spoon into a greased 2,5-litre ovenproof dish.


Serve hot, topped with a scoop of ice cream.



Fill the bag with biltong or other snacks for Dad. YOU WILL NEED ♥ picture of your choice (or use our anchor template alongside) ♥ brown paper packet ♥ scrapbooking paper ♥ A4 sheet medium-weight cardboard ♥ double-sided adhesive tape ♥ adhesive tape

Print your picture and message onto plain A4 computer paper. This will help you with the positioning of the design on the packet.


Decide where you want to place the design on the packet and stick the packet accordingly onto the A4 sheet of cardboard with adhesive tape at the top and bottom edges. The cardboard helps the packet to go through the printer without creasing.


When you are satisfied with the position of the design, print it onto the packet. Remove the packet from the cardboard. tip



Make cuts of 1-1,5cm wide about a third inwards on both sides of the top edge of the packet – one on the left-hand side and the other on the right-hand side.

Fold the cuts downwards to form a collar and stick the points to the packet with double-sided tape. Make a bow tie from scrapbooking paper and stick it onto the collar.

Magic Tape works best, because you can remove it without damaging the packet.

46 IDEAS June 2016


Serve Dad his beer from his own personalised bottles. Copy the picture of your choice (or use our template below) in the desired size onto good quality paper. Cut it out and stick it over the existing label on the bottle with craft glue.


Copy the picture of your choice (or our templates below) in the desired size onto good quality paper. Cut it out to fit onto the front of another sheet of paper folded to make the card and glue it in position. Write a message on the inside.


48 IDEAS June 2016

Use scrumptious and versatile SA Pork to prepare a memorable meal for Father’s Day. SLOW-BRAISED PORK SHOULDER WITH SWEET POTATO MASH Serves: 6 Preparation time: 45 minutes Cooking time: 4 hours Oven temperature: 150oC ♥ 1,5kg pork shoulder roast ♥ 10ml coriander seeds ♥ 5ml cumin seeds ♥ 30ml sunflower oil ♥ 2 onions, halved and sliced ♥ 8 cloves garlic, sliced ♥ 2 x 375ml bottles apple cider (or use apple juice instead) ♥ 250ml prepared chicken stock ♥ 2 sticks celery, sliced ♥ 1 fennel bulb, sliced ♥ cooked courgettes or green beans, to serve Sweet potato mash ♥ 3 medium sized orange or white sweet potatoes ♥ 2 potatoes ♥ 30ml butter ♥ 30-50ml cream or milk 1 Dry roast the seeds in a frying pan until golden. Remove and crush with a pestle and mortar. Set aside. 2 Remove the skin and most of the fat from the pork. (Use it to make crackling.) 3 Heat a large casserole dish or frying pan over a high heat. Add the oil and brown the pork on all sides. Remove from the dish and set aside. 4 Pour the excess fat out of the dish, but reserve a little for frying. Reduce the heat and sauté the onions until soft. Add the garlic and sauté for another two minutes. 5 Return the pork to the casserole dish. Pour in the cider and stock, cover and bring to the boil. 6 Remove from the heat and transfer to the preheated oven. Cook for two hours. Add the celery and fennel and continue to cook for a further hour or hour and a half until the meat is absolutely tender. 7 Sweet potato mash Peel and cube all of the potatoes. Boil in a little water until soft. Mash well until smooth. Add the butter and then enough cream or milk to give a soft and creamy texture. Serve with the pork roast with courgettes or beans on the side.

PORK STEAKS WITH MUSTARD AND HERB BUTTER Serves: 4 Preparation time: 15 minutes, plus refrigeration time Cooking time: 8-10 minutes

♥ 4-6 pork steaks ♥ 30ml sunflower oil ♥ potato wedges, to serve Mustard, honey & herb butter ♥ 120ml soft butter ♥ 2 cloves garlic, crushed ♥ 10ml Dijon mustard ♥ 15ml finely chopped parsley ♥ 10ml honey 1 Mustard, honey and herb butter Stir all the ingredients together. Spoon the mixture onto plastic wrap and shape into a roll. Cover with the plastic wrap. Refrigerate until hard and ready to serve.

2 Pork steaks Allow the meat to come to room temperature. Drizzle with oil and season well with salt and black pepper. 3 Heat a griddle pan or heavy-based pan over a high heat. Once the pan is very hot, add the steaks and reduce the heat to medium. 4 Cook for 4-5 minutes on each side, depending on how thick the steaks are. They should be cooked through, but not overcooked. Remove from the heat and set aside to rest for five minutes. 5 To serve Cut the butter into thick slices and top each steak with a slice. Once the butter has melted a bit, cut the steaks into slices and serve. Alternatively you can leave them whole, if you prefer. Serve with potato wedges. June 2016 IDEAS 49

Chilli & lime pork fillet with salsa (Recipe on facing page.)

50 IDEAS June 2016

♥ sunflower oil ♥ 15ml freshly squeezed lime juice ♥ 5ml grated lime zest ♥ 5ml chipotle chilli paste (smoked jalapeño chilli paste) ♥ 1 habanero chilli (very hot), seeded and chopped ♥ 5ml ground cumin ♥ pinch ground cinnamon ♥ 5ml paprika ♥ 5ml brown sugar ♥ 800g pork fillet ♥ lime wedges, to serve ♥ flour tortillas, to serve ♥ salsas, to serve (see recipes below) ♥ guacamole, to serve 1 Mix 15ml oil, lime juice and zest, chilli paste, chilli, spices and sugar together. Pour over the pork fillet and set aside to marinate for 1 hour or longer. 2 Put a roasting tin into the oven to preheat. Once it is hot, remove it from the oven. Drizzle with a little oil and then add the pork. Roast for 10 minutes. 3 Remove from the oven and turn the meat over. Continue to roast for another 15 minutes or until cooked through. Don’t overcook it otherwise it will be dry. 4 Remove the pork from the oven and rest it for 10 minutes before slicing it thinly. Serve with lime wedges and tortillas, and top with salsas and guacamole. Apple and jalapeño salsa: Mix together 1 peeled, seeded and diced green apple, 1 sliced jalapeño, 2 chopped tomatoes, 2 sliced spring onions, 10ml sunflower oil, 15ml lemon juice, a small handful of chopped fresh coriander and a pinch of sugar. Roasted chilli and tomato salsa: Cut 4 tomatoes in half and place on a roasting tray along with 1 thickly sliced red onion and 2 cloves garlic. Add 4 large red Krimzon Lee chillies (mild to medium strength). Drizzle everything with olive oil. Roast at 180oC for 20-30 minutes until starting to brown. Remove from the oven and blend in a food processor until smooth. Season with a drizzle of lemon juice and salt to taste. Serve warm or at room temperature.

by LOUISA HOLST craf ts and st yling HANNES KOEGELENBERG photos ED O’RILEY

Serves: 4 Preparation time: 30 minutes, plus marinating time Cooking time: 25 minutes Oven temperature: 200oC

Prawn curry

Serves: 4 Preparation time: 45 minutes Cooking time: 30 minutes ♥ 1 star anise ♥ 1 dried chilli ♥ 15ml coriander seeds ♥ 1 clove ♥ seeds from 6 cardamom pods ♥ 2ml ground turmeric ♥ 1ml ground cinnamon ♥ 60ml peanut or sunflower oil ♥ 1 medium onion, halved and sliced ♥ 15ml freshly grated ginger ♥ 2 cloves garlic, crushed ♥ 4-6 green finger chillies (hot) ♥ 1 can coconut milk ♥ 1kg prawns, peeled and cleaned with tails left on ♥ 5ml black mustard seeds ♥ 25 fresh curry leaves ♥ squeeze of lemon juice, to season ♥ fragrant rice, to serve 1 Crush the star anise, dried chilli, coriander seeds, clove and cardamon seeds in a pestle and mortar or spice grinder. Add the turmeric and cinnamon. 2 Heat 45ml of the oil in a saucepan and sauté the onion over a low heat until softened and golden. Add the ginger and garlic and cook for 3 minutes. 3 Make a slit down the green chillies, scrape out the pips and discard. Add the chillies to the pan. Stir in the crushed spices and 3ml salt. Cook for a minute. 4 Stir in the coconut milk and bring to the boil. Simmer for 5 minutes. 5 Add the prawns, cover and bring to the boil again. Reduce the heat and simmer for 5 minutes or until the prawns are just cooked through. Remove from the heat. 6 Heat the remaining 15ml oil and add the mustard seeds. When they pop, add the curry leaves. Fry for 2 minutes, then spoon over the prawn curry. Season with a squeeze of lemon juice and serve immediately with rice.

Serves: 4-6 Preparation time: 45 minutes, plus marinating time Cooking time: 45 minutes ♥ 250ml olive oil ♥ 1 onion, chopped ♥ ½ red pepper, seeded and chopped ♥ 3 jalapeño chillies (mild), seeded and chopped ♥ 6 piri-piri or bird’s eye chillies (hot), seeded and chopped ♥ 6 cloves

garlic, crushed ♥ 20ml fresh origanum ♥ 5ml smoked paprika ♥ 10ml sweet paprika ♥ 30ml lemon juice, or to taste ♥ 60ml white wine vinegar ♥ 1 whole spatchcocked chicken ♥ 250ml cream ♥ chips, to serve 1 Piri-piri sauce Blend half the oil with the onion, red pepper, chillies, garlic and origanum until smooth. 2 Stir in the remaining oil, spices, 8ml salt, 5ml freshly ground black pepper, lemon juice and vinegar. 3 Pour half the sauce over the chicken and leave to marinate for 2 hours, or overnight. (Store the rest in a sterilised

jar in the fridge to use another time.) 4 Cook the chicken over medium coals on a braai until almost cooked through. Baste regularly with the marinade while cooking. Alternatively, brown the chicken on both sides in a griddle pan and then roast it in the oven at 180oC for about 30 minutes, or until almost cooked through. 5 Place the braaied or roasted chicken in a roasting tin and pour the cream over the chicken. Cover with aluminium foil or a lid and put into the oven for 15 minutes or until properly cooked through. Serve hot with the sauce and chips on the side. June 2016 IDEAS 53

1 Wash the peppers, then put them into a roasting tin and drizzle with olive oil. Roast in a preheated oven for about 20 minutes until tender but still holding their shape. Turn once during cooking. 2 Remove the peppers from the roasting tray and transfer to a bowl. Cover with plastic wrap and allow to steam for a few minutes. 3 Remove the peppers from the bowl and peel off the skins. Cut a slit down the side of each pepper and carefully remove the seeds. 4 Pesto Blend all the ingredients until smooth. Put into sterilised jars. Store in the fridge until ready to serve. 5 Stuffing Mix the cheeses together with 50ml of the pesto. Spoon into the peppers. Put the stuffed peppers on a greased baking tray and return to the oven. Cook for 10 minutes or until the cheese begins to melt. 6 Serve topped with extra pesto and enjoy as a starter with salad or on toasted bread. You could also serve them as an accompaniment to braaied or roasted meat.

Serves: 4 Preparation time: 45 minutes, plus soaking time Cooking time: 25 minutes

Serves: 6-8 Preparation time: 1 hour Cooking time: 30 minutes Oven temperature: 180o C ♥ 8 small red or yellow sweet peppers ♥ olive oil ♥ 125g cottage cheese ♥ 125g mozzarella, grated Pesto ♥ 4-6 green Serenade chillies (medium strength) ♥ 20g fresh parsley ♥ 20g fresh coriander ♥ 25g cashew nuts ♥ 3 cloves garlic ♥ 30g Parmesan, grated ♥ 125ml extra virgin olive oil

54 IDEAS June 2016

Sichuan sauce ♥ 10 whole dried red chillies, seeds removed ♥ 20ml chopped fresh garlic ♥ 125ml sunflower oil ♥ 60ml grated ginger ♥ 1 onion, chopped ♥ 10ml sugar ♥ 15ml tomato paste ♥ 5ml Sichuan peppercorns (ground in a pestle) ♥ 5ml soy sauce ♥ 15ml white wine vinegar ♥ 30ml sesame oil Stir-fry ♥ 500g beef steak (eg rump or sirloin), thinly sliced ♥ 30ml soy sauce ♥ 45ml cornflour ♥ 30ml peanut or sunflower oil ♥ 1 head of broccoli, sliced ♥ 2 slicks celery, julienned ♥ 4 spring onions, julienned ♥ handful of peanuts ♥ 2 dried chillies, seeded and cut into pieces ♥ rice or noodles, to serve

1 Sauce Cover the dried chillies with 250ml warm water. Leave to soak for an hour or two until soft. 2 Drain and then blend the chillies with half of the garlic and a little warm water to form a paste. 3 Heat the oil in a saucepan over a medium heat. Once it is hot, add the remaining garlic and the ginger and cook for a minute, then add the onion, sugar, salt to taste and tomato paste. Cook over a medium to low heat for about 5 minutes. 4 Add the chilli paste and then stir in the Sichuan pepper, soy sauce, vinegar and sesame oil. Simmer for 3 minutes, then remove from the heat and set aside to cool completely. Put into a sterilised jar and refrigerate until ready to use. 5 Stir-fry Drizzle the meat with the soy sauce then sprinkle with cornflour and stir to coat. 6 Heat a wok or large frying pan over a high heat. When it is very hot, add the oil. Once the oil is hot, add the meat and stir-fry until browned and cooked through. Remove from the wok and set aside. 7 Add the broccoli and celery to the wok and add 125ml water. Stir then simmer for 5 minutes until the broccoli is just cooked. Add the spring onions. Return the meat to the wok and add 125ml of the prepared sauce. (Keep the remaining sauce in the fridge to use another time.) Stir over a high heat until the mixture has thickened slightly and everything is heated through. Add the nuts and dried chilli and serve immediately with rice or noodles.

e remember so much more about eating than simply the meals we’re served. We remember our surroundings, the ambience, who we were with, even how they made us feel. International trend forecaster Li Edelkoort says eating is once more becoming a ritual. The traditional family meal, or something like a weekend brunch, has become synonymous with spending quality time with people who matter to us. ‘There is a greater feeling of togetherness and the tendency to share food.’ Our tables have become either smaller or longer to accommodate this communal eating experience.

‘People are tired of restaurants,’ says Edelkoort. ‘The music is too loud, you eat your fill of bread before you’ve even gotten to your meal, and then there are those ridiculously long menus. . .’ She says the kitchen has become a theatre where chefs and skilled home cooks are getting tremendous satisfaction from welcoming guests who come to experience and enjoy their culinary skills. The conversation, the food preparation and the table setting all contribute to feelings of togetherness that make the experience memorable. For chef Johnny Hamman, joint winner of the 2014 season of the kykNet Kokkedoor cooking competition, his bimonthly pop-up restaurants in unusual locations like cathedrals or art galleries allow him to give flight to his imagination. These events, which he hosts in Cape Town and Johannesburg, and where he tries out interesting and unusual food concepts, have food lovers applauding. ‘The whole idea of these “appear-and-disappear” meals is that they are ephemeral. We all suffer from FOMO (fear of missing out) so for many people the idea that it only happens at this precise moment contributes to the experience. And that’s essentially what they’re after.’ The places where he hosts his Slippery Spoon events are often announced just a day in advance. Guests are surprised by unconventional dishes (think duck pavlova and blue cheese candyfloss) and sometimes they are involved in the food preparation. For example, they’re served a poached egg and a syringe filled with truffle oil,


and they have to inject the egg with the oil. Johnny says he tries, as far as possible, to stimulate his guests’ senses. ‘It’s like going to the theatre but being fed at the same time.’ The dinners cost about R425 per person. Go to his website at nothambutman.com or visit his Facebook page Slippery Spoon Kitchen if you’re hungry for more. It’s especially hipsters who attend Johnny’s pop-ups and who don’t want to miss out on a single one. Forbes.com describes 2016 as the year of the millennial – someone born between 1980 and 2000. Also known as Generation Y, they’re at the forefront of new trends, and they like to post about it on social media. They are constantly seeking out new and exotic things – it’s all about experiences that they


Eating together is not just for families. Nowadays food is being cooked and enjoyed in all kinds of settings, often among strangers. 56 IDEAS June 2016

can share on Instagram, Tumblr or Twitter. This is one of the main drivers behind what has become known as ‘food pornography’ websites like tastespotting.com and foodgawker.com where people share their food pictures. Deryn King is a Cape Town-based fashion writer who loves to eat out with friends. And they are constantly on the lookout for something new and exciting. ‘People are fond of fads. A restaurant or a bar must have a strange new cocktail, something odd like an ice-cream sandwich, or it must be a gin bar with a secret password . . . that type of thing. They want to have fun. And they absolutely love something that feels novel,’ she says.

Pop-up restaurants give chefs a chance to test concepts and styles before committing to something more permanent. Beijing Opera started out as a nomadic dim sum restaurant that used to pop up at festivals, markets, and store and gallery openings. It soon developed a loyal following among Cape Town’s many foodies. When the owner and head chef, Yang Zhao, tired of always being on the move, she opened a restaurant of the same name. Reserve your table via the Beijing Opera Facebook page.

Isabella Niehaus, Cape Town-based food stylist and chef with her son Taro in her West Coast home in Langebaan.

SecretEATS (thesecreteats.com) started in 2013. They host long-table dinners in Cape Town and Johannesburg in locations like art galleries and mountain caves. Guests receive details of the venue on the day of the event, via SMS. They also receive ‘teasers’ about the menu beforehand. The events are especially popular in Johannesburg – a fact that SecretEATS attributes to Johannesburgers being more adventurous when it comes to eating out. A three, four or five-course meal will cost between R555 and R795, depending on the type of event. The Grand White Dinner is a similar concept that takes place in Johannesburg, Port Elizabeth, Durban and Cape Town. Guests have to wear all white and they can reserve a place at a table that seats between 30 and 60 people. Tickets cost between R270 and R360, or more if you want an exclusive table for yourself and your guests. Visit The Grand White SA page on Facebook for more information. Spasie (spasie.co) offers four culinary experiences a week at their Cape Town restaurant. For example, there are chef’s tables and Pocket Watch Wednesdays – informal gatherings of friends, and friends’ friends – by invitation only. To be invited is part of the fun and excitement that surrounds these secretive events. Email hello@spasie.co for more information. Prices vary depending on the event. Wednesdays are more informal and main courses cost between R80 and R120, while the five-course meals on Thursdays and Fridays cost about R650 per person.

Another popular pop-up is Wknd Social (thewkndsocial. com) in Johannesburg, which is run by five women entrepreneurs, among them Thando Moleketi of jozifoodiefix.co.za fame. They choose interesting places in the Johannesburg CBD for their monthly brunches. The guests usually also book for the after-party and so the festivities last long after the brunch has concluded.

Isabella Niehaus, Cape Town-based food stylist and chef, started inviting guests to dine at the long table in her West Coast home in Langebaan, after hosting a wedding for friends at her home. She started small, with only 10 people at a time, and from there it grew and grew. Today her ‘Long table on the dune’ has become a regular staple June 2016 IDEAS 57

and she often serves a five-course meal for up to 32 people. ‘I always welcome the guests and chat for a bit, but I am mostly ensconced in the kitchen. But the kitchen forms part of the living area so the conversation and the cooking mix easily. Guests come and chat in the kitchen, they help lay the table and even come to stir a pot or two,’ she laughs. Isabella says every long table has its own character. ‘It’s completely different from the isolation of eating in a restaurant. It’s more personal because you’re in someone’s home. You don’t have to sit quietly at your table. You can kick off your shoes and relax. You’re part of this social group for the day and everyone shares in a special moment in beautiful surroundings with all that deliciousness on each plate.’ Visit her Facebook page, Bella’s Delights. A fivecourse dinner costs about R600 per person.

Chef Julia Hattingh from Reverie Social Table

For chef Julia Hattingh of Reverie Social Table in Observatory, Cape Town, where 18 guests sit down to a sumptuous five-course meal, it’s all about an intimate experience as she welcomes guests into her milieu, and serves them fresh local produce. ‘It’s always been my dream to have a table d’hôte eatery (where a set menu is served at a set price) where I can host guests as if they’re friends and family. Everyone is welcome – from groups of friends who want to enjoy an evening of good food together, to solo travellers.’ A number of surprise elements await at Reverie Social Table. You reserve a place beforehand but you don’t know who the other guests are going to be, nor what will be on the menu that evening. Often Julia only decides on the day what she’s going to serve that evening. While she’s preparing the food, she’s constantly chatting away and guests are often invited into her kitchen. Tickets cost R700 per person. Go to her website at reverie.capetown for more information. Marlene van der Westhuizen, chef and author of many gorgeous cookbooks, such as her most recent publication, Secrets of a French Cooking Class (Bookstorm), has been hosting long tables for 25 years, both at her restaurant and her home. Nowadays she divides her time between

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the Cape and Charroux in France. ‘The long tables were inspired by Simonetta Dalla Cia of Stellenbosch, who used to prepare the most phenomenal Italian meals in her home when her husband, Giorgio, was the winemaker at Meerlust,’ says Marlene. Nowadays Marlene hosts cook’s tours at her home in France, and cooking lessons for small groups in Green Point, Cape Town. She talks of unpretentious communal tables at the small bar tabac eateries in the villages of rural France where the locals enjoy excellent food at low prices, often prepared and served by the chef owner and his or her spouse. Marlene enjoys cooking with other people. During the cooking lessons at her home in Green Point, each plate of food is prepared with care and the table setting in her Victorian kitchen includes generously proportioned linen napkins, plenty of wine and lots of ‘soul food’. She says, ‘Our society needs care and attention because we’re in trouble. The obvious place to find it is where you were originally cared for and nourished. At the table. Maybe the decades of eating in front of the television have finally caught up with us. We have an urgent need for soul food and family meals from long ago – whether your memories of them are good or bad!’ Visit her website at goodfoodco.co.za. To book a place at Marlene’s weekly cooking class, go to nomnomexplorer.com or e-mail liezel@nkp.co.za.

Psychology Today describes mindful eating as not judging ourselves or anybody else, but simply becoming aware of the sensations we experience and our thoughts during the meal. It’s about using all our senses to explore, enjoy and experience everything that we’re eating. The French, says Marlene van der Westhuizen, take food very seriously and they have a real connection with what they eat. ‘They won’t swallow something if it doesn’t taste good,’ she says. Similar to wine, the ‘mouth feel’ of their food is enormously important to them. Japanese food artist Ayako Suwa takes the sensual food experience even further. She creates edible art that centres around ‘emotional food’ and ‘sensuous taste’. For example, a soup with a crackling crust could be representative of rain. Or popcorn, cauliflower and marshmallows mixed with salt, pollen and yuzu (an Asian citrus fruit) suggest surprise and happiness. She even makes a range of ‘emotional essences’: perfume for the tongue that puts you in the mood. ‘No. 39 Taste of Heartrending Sorrow’ is probably one to avoid. . .

One of the sociable long tables hosted by Marlene van der Westhuizen

Food jams are also becoming very popular – social gatherings where eating is only part of the fun. Jade de Waal, who became a household name taking part in the inaugural season of Masterchef South Africa, started her food jams ‘as an excuse to gather a group of friends in my favourite place – the kitchen,’ she says. ‘Actually I wanted to show my friends that you can make a delicious meal without it costing a fortune.’ Guests usually work in pairs (preferably with someone they don’t know) and prepare the food by following a recipe, or by improvising. ‘It’s always a magical moment when I see someone who was sceptical about their own culinary abilities to begin with take a masterpiece out of the oven,’ says Jade. Go to foodjams.co.za for more information. June 2016 IDEAS 61

We’ve simplified this advanced sugar flower so you can make a show-stopper cake topper, even if you have only a little experience using gum paste. IN ASSOCIATION WITH HULETTS


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YOU WILL NEED ♥ polystyrene ball (ours was 60mm, but you can use a smaller ball for a smaller flower) ♥ thick florist’s wire ♥ florist’s tape ♥ lighter ♥ gum paste in the colour of your choice (available at baking shops or make your own) ♥ rolling pin ♥ four heart cookie cutters in different sizes (we used the middle four sizes of our set) ♥ cutting mat (or use cornflour) ♥ plastic sleeves ♥ moist cloth ♥ balling tool ♥ foam mat ♥ small paintbrush



Bend the wire in half and form a hook at one end. Bend it in half again so that it loops under the hook with about a centimetre to spare. Wrap florist’s tape tightly around the wire but leave the hook uncovered. Heat the hook with the lighter and press it into the ball. It should just melt into the polystyrene. Push it in, then twist and pull back a little so the wire hooks into the ball.



Thinly roll out some gum paste on a cutting mat (or lightly dust a surface with cornflour) and cut out four of the second smallest size heart. You will also need seven of the smallest hearts, another nine of the second smallest and nine each of the two larger sizes. That will be 38 petals in total. Keep them in a single layer in plastic sleeves covered with a moist tea towel until ready to use.


Brush a little water all over the petals. Stick the first two onto the ball, so they meet and overlap at the centre top of the ball. Stick on the next two, overlapping them less, to expose just a little of the first layer. Working with the smallest hearts next, thin and ruffle the petals (it’s best to do two or three at a time, but if you work fast enough you can do all of them at once), brush the bottom two-thirds with a little water and stick them onto the ball. Start from one side, overlapping each new petal by about half. Continue the process with the next three sizes. Press the petals along the bottom edges to push the centre of the petal away from the ball slightly to form a more open flower. The last row of petals should cover the bottom of the polystyrene ball.


Start with the first four petals that you cut. On a foam pad, work the edges with the balling tool to thin and ruffle them. Use a forward-andback motion with the balling tool half on the gum paste and half on the foam pad.


Bend the wire to form a 90-degree angle. Hang the flower over the edge of a tall cake stand or table, placing a heavy object on top of the wire so that the peony doesn’t fall. Leave to dry for 24 hours. You can also do this between layers if it becomes difficult to manage – leave it to dry for 30 minutes or so between the different size petals. To use, either remove the wire and stick in place with royal icing, or use the wire to secure the flower to the cake. June 2016 IDEAS 63

Makes: 1 x 15cm cake (double the recipe for a 20cm cake) Preparation time: 25 minutes Baking time: 30-35minutes Oven temperature: 170oC COCONUT CAKE WITH WHITE CHOCOLATE GANACHE ♥ 180g soft butter ♥ 110g Huletts Castor Sugar ♥ 5ml vanilla essence ♥ 3 large eggs ♥ 300g flour ♥ 15ml baking powder ♥ 75g fine desiccated coconut ♥ 200ml coconut milk (make sure you shake the tin before opening) ♥ fondant in the colour of your choice ♥ Huletts Icing Sugar, to dust ♥ sugar peony, to decorate (instructions on page 63) WHITE CHOCOLATE GANACHE ♥ 450g white chocolate, chopped ♥ 150ml fresh cream 1 Beat the butter and Huletts Castor Sugar together until light and creamy. Add the vanilla. Add the eggs, one at a time, beating well after each addition. 2 Mix the flour, baking powder and desiccated coconut together in a separate bowl. 3 Fold the dry ingredients and the coconut milk alternately into the butter mixture. Pour into two greased and lined 15cm baking tins. Bake in a preheated oven for 25-30 minutes or until a skewer inserted into the cake comes out clean. 4 Cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely. Use a bread knife to level the tops of the cakes and to slice each cake in half horizontally.

5 GANACHE Place the chocolate and cream in a glass bowl and melt using the defrost setting on your microwave. Stir every two minutes until most of the chocolate has melted. Stir slowly until the last of the chocolate melts. Leave to cool completely and set firmly. Sandwich the cake layers together using a portion of the ganache then spread the rest of the ganache around the sides and top of the cake, as smoothly as possible. Refrigerate the cake for 1-2 hours. 6 Roll out the fondant on a surface liberally dusted with Huletts Icing Sugar. Lightly brush the cake with water, then cover with the fondant. Smooth and trim as necessary. Place the sugar peony on top.

Fill your kitchen with the delicate aromas of coconut and white chocolate using quality sugar from Huletts.

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Your face is your canvas. Decorate and fill it in with colour and texture, then add the perfect finish. Here are this winter’s hottest make-up trends. by ELSA KRÜGER st yling CARIN SMITH photos ED O’RILEY

elvet versus satin. That’s how you should be thinking of the new make-up ranges. Where the summer months were dominated by shimmering satin gloss, winter demands an altogether softer, warmer, more glowing look. Think dewy soft, matt lips like the petals of a red rose. Visualise a velvety smooth complexion without a single pore or shiny nose in sight.

Ultra-Nourishing Argan Oil BB Cream SPF30 (R249,95).

(matt, velvety finish = trend) A matt wave is sweeping through the make-up industry. It all starts with your skin that must be matt but still vibrant and radiant. The secret lies in good preparation – doesn’t it always! Apply a primer to keep oily skin under control and prepare the surface by smoothing it out and filling in any enlarged pores, making them virtually invisible. This is followed by an oil-free foundation. TRY THESE FANTASTIC NEW FOUNDATIONS: Chanel Les Beiges Healthy Glow Foundation SPF25 (R785); Lancôme Teint Idole Ultra Compact Powder Foundation (R565) for a long-lasting, powder-like finish; Bourjois Air Mat Undetectable Matte Finish Foundation (R265,95); Max Factor Miracle Match Blur & Nourish Foundation (R219); Maybelline Dream Velvet Soft-Matte Hydrating Foundation (R139,95); and Physicians Formula Argan Wear

With these new types of foundation you don’t really need powder, but if you like to use powder, choose one with a fine, translucent texture. The danger with a matt finish is that it can look pasty and overdone. This can add several years to your appearance and easily make you look fatigued. TRY: Physicians Formula Youthful Wear Cosmeceutical Youth-Boosting Powder (R229,95). Blusher and bronzer are important components of this look because a matt foundation can make your skin look dull and lifeless. Blusher and a sweep of matt bronzer in the right areas add dimension and bring your face to life. Apply blusher high up on the apples of your cheeks – the older you are, the higher and closer to your eyes you should be applying your blusher to ‘lift’ your face. Bronzer must always be applied very lightly around the outer edge of the face

tip If you have dry skin and you’re worried that an oilfree foundation might make it even drier, massage a few drops of micro oil into your skin and give it a few minutes to be absorbed before applying foundation. Use an applicator like the amazing Beauty Blender (R398) or a special foundation brush.

(below the jawline, along the hairline and close to the ears) and blended well so there are no visible lines. TRY: Tom Ford Bronzing Powder (R1 695); Catrice Sun Glow Mineral Bronzing Powder (R89,95); L’Oréal Paris Blush Sculpt Trio Contouring Blush (R169,95); Catrice Multi Matt Blush (R69,95); Max Factor Crème Puff Blush (R120); and Wet n Wild Color Icon Blusher (R67,95). The final touch is a fixing mist. This helps to keep your look beautifully and perfectly in place all day long, and ensures that your make-up stays exactly where you applied it! Try a product like L’Oréal Paris Infallible Fixing Mist Make-up Finishing Spray (R199,95).

This winter’s colour palette is ‘nude’, with shades of grey for the eyes, and for lips it’s rosy: from deep indigo to reddish purples and classic, fire-engine red. Caramel, natural and nude lip colours are also big trends. Incidentally, natural, nude and neutral are not the same thing. ‘Natural’ lip colour means you’ve gone for a shade that closely

1 L’Oréal Paris Infallible Matte FX Lip in 002 Virgin (R169,95). 2 Palladio Velvet Matte Cream Lip Color in Sateen (R109,95). 3 Wet n Wild Color Icon Blusher in Mellow Wine (R67,95). 4 Essence Kajal Pencil in 15 Behind the Scenes (R18,95). 5 Catrice Multi Matt Blush in 010 Love, Rosie! (R69,95). 6 Catrice Ultimate Colour in 420 Plum Fiction (R89,95). 7 Bourjois Rouge Edition Lipstick in 07 Fuchsia Graffiti (R155,95). 8 Clinique Pop Lacquer Lip Colour + Primer in 04 Sweetie Pop (R285). 9 Clinique Pop Lacquer Lip Colour + Primer in 08 Peace Pop (R285). 10 Gosh Velvet Touch Lipstick in 005 Matt Classic Red (R125). 11 Max Factor Lipfinity in 65 So Luxuriant (R169,95). 12 Essence All About Greys 04 (R76,95).

approximates your own lip colour. You determine your natural lip colour by looking at the inside of your bottom lip. ‘Nude’ is a pigment that completely conceals your natural lip colour and makes your lips look pale as they ‘disappear’ into the rest of your face. ‘Neutral’ is a colour that shades into your natural colour and isn’t noticeable or contrasting with the rest of your colour scheme, for example a light rose pink. Thanks to the gorgeous eyeshadow

palettes this winter, all the guesswork has been taken out of eye make-up. When it comes to eyeshadow, the secret of artful application is to keep it neutral – then you can’t go wrong. The neutral shades can easily be layered for dramatic, smoky eyes if you’re going out in the evening. The opening of South Africa’s first Urban Decay outlet, in Stuttafords Sandton, has been causing great excitement among make-up junkies. Urban Decay has truly revolutionised nude, and finally their Nude colour palette, which has a cult following, is available locally. Try one of the three Urban Decay Naked palettes – 12 matt, satin and shimmer eyeshadows (R850) – to see what all the fuss is about. Another nude shade to try is Catrice Chocolate Nudes in 010 Choc’Let It Be (R89,95). Grey is also big news this winter and the great thing about it is that it’s flattering to most eye colours. Try: Essence All About Greys 04 with eight stylish shades of grey that blend into each other really well (R76,95); Essence All That Greys

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Eyeshadow Palette in 01 (R96,50) with seven shades of rose and grey; LA Girl Ultra Eyeshadow Collection Beauty Brick (R89,95) with a whole range of flattering colours; or Max Factor Smokey Eye Drama Kit 2-in-1 Eyeshadow and Brow Powder in 02 Lavish Onyx (R159,95). Your eyeshadow will be easier to apply and will stay neat for longer if you prepare your eyelid first, using a primer like the Palladio Herbal Eyeshadow Primer (R84,95). For lips it’s first and foremost about matt texture and secondly about colour (matt red, plum, girlish pink, nude shades and caramel). Darker, more dramatic shades are trendsetters, but if you prefer a more understated look, the pinks, caramels and nudes are perfect for you. The vast variety of textures for this winter is almost more exciting than the colour ranges: liquid lip colours, lip stains and powder colour, saturated with intense pigment are new and they are a big deal. Look out for L’Oréal Paris Infallible Matte FX Lip (R169,95), a lip pen that contains a pigment suspended in micro-oils. When you apply it, it feels like a powdery pen and gives a beautiful velvet finish that lasts for ages. I’m also crazy about the fun new Lancôme Juicy Shaker (R270), where the pigments and oils are shaken together prior to application. The colours are wonderfully juicy, they feel fantastic and I wish I could get one in every shade the moment they become available! Matt lip colours unfortunately have the (justifiable) reputation of being difficult to wear because they make the lips feel dry, even though they last long because they’re so richly pigmented. The new moisture-rich formulas have rendered this problem a thing of the past, but if you’re still worried that they’ll dry out your lips, or accentuate lips that are already dry,

you can prepare your lips as follows: gently exfoliate with a soft, dry toothbrush – a baby’s toothbrush is perfect. Work gently in circles over the entire lip area, taking care not to exert too much pressure on the skin. Afterwards, apply a lip balm and leave for a few minutes to be absorbed, then blot if necessary, before applying your matt lip colour. You could also try Bodyography Exfoliating Lip Duo (R360) with marula oil. An innovative new product is Smashbox Insta-Matte Lipstick Transformer (R290) that turns your existing lip colours into a matt finish. TRY: Matt reds: Urban Decay Matte Revolution Lipstick in Matte Tilt (R295); L’Oréal Paris Infallible Matte FX Lip in 008 I Gotta Feeling (R169,95); MAC Matte Lipstick in Chilli (R220); or Gosh Velvet Touch Lipstick in 005 Matt Classic Red (R125). Plums and purples: Clinique Pop Lacquer Lip Colour + Primer in 08 Peace Pop (R285); Catrice Ultimate Stay in 070 Plum & Base (R89,95); Catrice Ultimate Colour in 420 Plum Fiction (R89,95); Max Factor Lipfinity in 65 So Luxuriant (R169,95); or Gosh Velvet Touch Lipstick in 008 Matt Plum (R125). Pinks: L’Oréal Paris Infallible Matte FX Lip in 002 Virgin (R169,95); Bourjois Rouge Edition Aqua Laque in 01 Appêchissant (R159,95); Bourjois Rouge Edition Lipstick in 07 Fuchsia Graffiti (R155,95); Clinique Pop Lacquer Lip Colour + Primer in 04 Sweetie Pop (R285); Max Factor Lipfinity in 20 Evermore Sublime (R169,95); or Essence Liquid Lipstick in 04 Show Off! (R47,95). Caramels and nudes: Sisley Hydrating Long Lasting Lipstick in 123 (R525); Wet n Wild MegaSlicks Balm Stain Moisturizing Lip Colour in Caffeine Fix (R53,95); Essence Liquid Lipstick in 03 Almost Real (R47,95); or L’Oréal Paris Infallible Matte FX Lip (R169,95) in 001 Silencio.


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1 Urban Decay Naked Palette (R850). 2 L’Oréal Paris Infallible Matte FX Lip in 001 Silencio (R169,95). 3 Urban Decay Matte Revolution Lipstick in Matte Tilt (R295). 4 MAC Matte Lipstick in Chilli (R220). 5 Chanel Les Beiges Healthy Glow Foundation SPF25 in Nr20 (R785). 6 Smashbox Insta-Matte Lipstick Transformer (R290). 7 Catrice Chocolate Nudes in 010 Choc’Let It Be (R89,95). 8 Bourjois Smoky Stories Quad in 05 Good Nude (R179,95). 9 Physicians Formula Youthful Wear Cosmeceutical Youth-Boosting Powder in Translucent 7594 (R229,95). 10 Bourjois Rouge Edition Aqua Laque in 01 Appêchissant (R159,95). 11 Essence Liquid Lipstick in 03 Almost Real (R47,95). 12 Physicians Formula Argan Wear Ultra-Nourishing Argan Oil BB Cream SPF30 in Light 6443 (R249,95). 13 Max Factor Miracle Match Blur & Nourish Foundation in Natural 50 (R225,95). June 2016 IDEAS 69

Layers are a great way to stay warm – but stick to thin knits to avoid looking like a snowman. Top with attached cardigan (R459) and skirt (R559) from Zara. Necklace (R475) from Lulu Belle.

Pull on a cosy cardigan, and complete your look and keep your head warm at the same time with a hat. Cardigan (R1 299) from Trenery. Felt fedora (R299) from Poetry.

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Guard against the cold by wrapping yourself up in warm woolly knits. by CARIN SMITH photos ED O’RILEY

Invest in a chunky jersey with a cable design for an updated version of a classic Aran knit. Jersey (price on request) from Kelly-Mae. Trousers (R699) from Trenery. Lace-up ankle boots (R699) from Call It Spring.

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Look for knitwear with the latest silhouettes, like this bell-sleeved knitted top with a Coco Chanel twist. Beret (R499) from Accessorize. Top (R459) from Zara. Skirt (R899) from Mango. Boots (R2 300) by Hunter Boot SA.




projec ts and photos AGNIESZK A STRYCHARSK A

Bring some colour into your life with these warm winter makes. 74 IDEAS June 2016

These easy mittens will keep your arms and hands warm. YOU WILL NEED ♥ 1 x 100g ball of variegated chunky yarn ♥ 8mm hook NOTE

• The yarn used for these projects

is Noro Obi, a Japanese dyed wool yarn that is a chunky weight. There are several variegated chunky yarns on the market such as Funky Stripes. However, if you are unable to find a variegated chunky yarn, you could use up all your oddments of chunky yarn and work two or three rounds in a different colour. • Try to use yarns that will wash and wear in the same way. • All the accessories except the hat have been designed in a much larger hook than normally recommended; this creates the puffs and ridges in the design. • It is a good idea to place the foundation chain around your arm and wrist, or ankle and calf, before you start working the actual projects so you can adjust the stitches if necessary to fit. ABBREVIATIONS

beg ch cont dc foll(s) inc patt rep rnd sl st st(s) tr

begin(ning) chain continue double crochet follow(s)(ing) increase(ing) pattern repeat round slip stitch stitch(es) treble

Pattern for leg warmers on page 76.

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TO MAKE NOTE Worked from mid arm to hand.

Using 8mm hook, work 18 ch (or more for looser mittens), work a sl st into the 1st ch worked to form a large ring; this is the foundation rnd. 1st rnd: work 3 ch (this counts as  1st tr), work 1 tr into each ch of  foundation rnd, work a sl st into the  top of the 1st ch at beg of rnd [18 tr].  2nd rnd: work 1 ch (this counts as 1  dc), work 1 dc into each tr of previous  rnd, work a sl st into the top of the 1st  ch at beg of rnd [18 dc].  3rd-5th rnds: work as given for 2nd  rnd [18 dc]. 6th rnd: work 3 ch (this counts as 1st  tr), work 1 tr into each dc of previous  rnd, work a sl st into the top of the 1st  ch at beg of rnd [18 tr].  7th-10th rnds: work as given for 2nd  rnd [18 dc]. * 11th rnd: work as for 6th rnd [18 tr]. 12th-15th rnds: work as for 2nd rnd  [18 dc] *.  Rep from * to * until the mittens cover  from below the elbow to the knuckles. 


Work the shell stitch patt as folls: 1st rnd: work 1 ch (this counts as 1  dc), * skip next 2 sts of previous rnd,  now work 5 tr into next st, skip next  2 sts of previous rnd, work 1 dc; rep  from * to end, work a sl st into the top  of the 1st ch at beg of rnd.  2nd rnd: in the 1st ch of previous rnd,  work 3 ch (this counts as 1st tr), now  work 2 tr, 1 dc at the top of the 5 tr  of previous rnd, * work 5 tr into dc of  previous rnd, 1 dc into top of 5 tr of  previous rnd; rep from * to end, in the  1st ch of previous rnd, work 2 tr, work  a sl st into 1st ch at beg of rnd.  3rd rnd: work 1 ch (this does not  count as a st), work 1 dc into the top  of 5 tr of previous rnd, * 5 tr into dc of  previous rnd, 1 dc into top of 5 tr of  previous rnd; rep from * to end, work a  sl st into 1st ch at beg of rnd. These 3 rnds form the shell patt. Work 3 more complete shell patts. Fasten off yarn. Darn in all loose ends of yarns at back  of work and cut away excess yarns.  76 IDEAS June 2016

Give your outfit a quirky finish with   a pair of leg warmers.    YOU WILL NEED ♥ 2 x 100g balls of variegated chunky yarn ♥ 8mm hook TO MAKE

NOTE Worked from ankle to calf. Using 8mm hook, work 28 ch (or more for looser leg warmers), work a sl st into 1st ch worked to form a large ring; this is the foundation rnd. 1st rnd: work 3 ch (this counts as  1st tr), work 1 tr into each ch of  foundation rnd, work a sl st into the  top of the 1st ch at beg of rnd [28 tr].  2nd rnd: 1 ch (this counts as 1 dc),  work 1 dc into each tr of previous  rnd, work a sl st into the top of the  1st ch at beg of rnd [28 dc].  3rd-5th rnds: work as given for 2nd  rnd [28 dc]. 6th rnd: work 3 ch (this counts as 1st  tr), work 1 tr into each dc of previous 

rnd, work a sl st into the top of the 1st  ch at beg of rnd [28 tr].  7th-10th rnds: work as for 2nd rnd   [28 dc]. * 11th rnd: work as for 6th rnd [28 tr]. 12th-15th rnds: work as for 2nd rnd  [28 dc] *.  Rep from * to * until the leg warmers  are long enough to cover the ankle   to mid calf.  LEG CUFF

Work the shell stitch patt as folls: 1st rnd: work 1 ch (this counts as 1 dc),  * skip next 2 sts of previous rnd, now  work 5 tr into next st, skip next 2 sts of  previous rnd, work 1 dc; rep from * to  end, work a sl st into the top of the 1st  ch at beg of rnd.  2nd rnd: in the 1st ch of previous rnd,  work 3 ch (this counts as 1st tr), now  work 2 tr, 1 dc at the top of the 5 tr  of previous rnd, * work 5 tr into dc of  previous rnd, 1 dc into top of 5 tr of  previous rnd; rep from * to end, in the  1st ch of previous rnd, work 2 tr, work   a sl st into 1st ch at beg of rnd. 

3rd rnd: work 1 ch (this does not count as a st), work 1 dc into the top of 5 tr of previous rnd, * 5 tr into dc of previous rnd, 1 dc into top of 5 tr of previous rnd; rep from * to end, work a sl st into 1st ch at beg of rnd. These 3 rnds form the shell pattern. Work 3 or more complete shell patts. Fasten off yarn. Darn in all yarns at back of work and cut away any excess yarns carefully.

Crochet yourself a classic beanie in your favourite colours. YOU WILL NEED ♥ 1 x 100g ball of variegated chunky yarn ♥ 6mm hook TO MAKE

NOTE Worked from crown to brim. Using 6mm hook, work 4 ch, work a sl st into 1st ch from hook to from a ring. 1st rnd: work 1 ch (this does not count as a st), work 8 dc into ring, work a sl st into 1st ch at beg of rnd [8 dc]. 2nd rnd: work 1 ch (this counts as 1st dc) work 2 dc into each dc of previous rnd; work a sl st into 1st ch at beg of rnd [16 dc]. 3rd rnd: work 1 ch (this counts as 1st dc) * work 1 dc into next dc, now work 2 dc into next dc of previous rnd; rep from * to end, work a sl st into 1st ch at beg of rnd [24 dc]. 4th rnd: work 1 ch (this counts as 1st dc) * work 1 dc into each of the next 2 dc, now work 2 dc into next dc of previous rnd; rep from * to end, work a sl st into 1st ch at beg of rnd [32 dc]. 5th rnd: work 1 ch (this counts as 1st dc) * work 1 dc into each of the next 3 dc, now work 2 dc into next dc of previous rnd; rep from * to end, work a sl st into 1st ch at beg of rnd [40 dc]. The last 3 rnds have set the incs. Cont as set inc on the next 3 rnds. You should have 64 dc on last rnd. 9th rnd: work 1 ch (this counts as 1st dc), work 1 dc into each dc of previous rnd, work a sl st into the top of 1st ch at beg of rnd [64 dc].

Rep this rnd for another 20 rnds. If you want to turn up the brim, work an extra 5 rnds. Darn in all loose ends of yarn at back of work and cut away any excess yarns carefully.

This simple warmer will brighten up any plain sweater. YOU WILL NEED ♥ 2 x 100g balls of variegated chunky yarn ♥ 8mm hook TO MAKE

NOTE This is worked in one piece that forms a tube. Using 8mm hook, work 120 ch (or more for a looser neck warmer), work a sl st into the 1st ch worked to form a large ring; this is the foundation rnd. 1st rnd: work 3 ch (this counts as 1st

tr), work 1 tr into each ch of foundation rnd, work a sl st into the top of the 1st ch at beg of rnd [120 tr]. 2nd rnd: work 3 ch (this counts as 1st tr), work 1 tr into each tr of previous rnd, work a sl st into the top of the 1st ch at beg of rnd [120 tr]. Rep the 2nd rnd until the tube measures approximately 30cm long from the foundation ch. Fasten off yarn. BORDER

The top and lower edge are completed with a shell st border. Next rnd: work 1 ch (this counts as 1 dc), * skip next 2 sts of previous rnd, now work 5 tr into next st, skip next 2 sts of previous rnd, work 1 dc; rep from * to end, work a sl st into the top of the 1st ch at beg of rnd. Fasten off yarn. Darn in all the loose ends of yarn at the back of work and cut away any excess yarns carefully. June 2016 IDEAS 77

Give a plain lampshade a fresh look with some paper, a touch of crochet or a new fabric cover. by CORNEL STRYDOM and ELSBE TH EK STEEN ex tra projec ts and st yling CARIN SMITH photos ED O’RILEY

June 2016 IDEAS 79

composition until you are satisfied. You should have eight bouquets in total. Mark the positions of the large flowers on the paper lantern so they are evenly distributed. Now you can start gluing your bouquets onto the lantern. tip

Glue on the large flower first and then add the leaves, small black flowers and dots around it.

1 Follow the instructions for the large lantern to make four flower bouquets. 2 TO ASSEMBLE Glue the four bouquets, evenly spaced, around the top of the lampshade if the light will hang low, or around the bottom if it is to hang high. 3 Start by gluing a flower to the edge of the lampshade and then add the leaves. Glue the small black flowers between the leaves. Add black dots for extra detail. tip

To space the flowers evenly around the edge, imagine a clock face and glue on a big flower at the 12, 3, 6 and 9.

Decorate Chinese lanterns with black and white flowers for a graphic effect. YOU WILL NEED ♥ paper lanterns, large and medium ♥ flower and leaf drawings (use ours on page 86 as an example) ♥ thin black cardboard ♥ white paper ♥ black raffia ♥ white pencil ♥ clear glue ♥ scissors ♥ paper punch ♥ tapestry needle TO MAKE 1 Copy your flower and leaf drawings in the desired size (our big flowers are about 11cm across) onto white paper and cut them out with scissors. Cut just outside the black outlines. Organise the pieces of paper into two piles, one for the big flowers and the other for all the leaves and smaller flowers. You need eight large flowers. 2 Cut about 100 x 15cm pieces of black

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raffia. These will be used as stamens inside the big paper flowers. 3 Thread the tapestry needle with a piece of raffia. Insert the needle from the middle front of one of the large flowers to the back and come up about 2cm away but still in the middle of the flower. Take 10 pieces of raffia and place them in the 2cm space between the two raffia stitches. Tie a knot with the stitched raffia ends to secure the loose raffia pieces. Fluff them up a bit and use your scissors to cut the ‘stamens’ to the desired length. Our stamens are about 5cm long. 4 Repeat with the remaining big flowers. 5 Draw the outline of a small flower (as in the photo above) onto black cardboard with the white pencil and cut out. Make at least 15 – you can make more, if you prefer. Punch about 30 dots from the black cardboard with the paper punch. 6 TO ASSEMBLE Lay out the flowers on your work surface and add leaves around them to make a ‘bouquet’. Play with the

This small fabric lampshade was ready for the dustbin but a little paint, paper and glue have given it arty flair. YOU WILL NEED ♥ small cylindrical fabric lampshade ♥ 4 paper flower bouquets (as for the large Chinese lantern alongside) ♥ white and red acrylic paint ♥ large paintbrush ♥ paint palette or an old plate ♥ cloth TO MAKE 1 Put a tablespoon each of white and red paint on your palette. Place another dollop of white paint on the palette and add a tiny bit of red and mix them together to make a light pink. 2 In your mind’s eye, divide the lamp­ shade into four equal sections. The top will be red, the two middle parts shades of pink and the bottom white. 3 Acrylic paint dries quickly, so it is best to do the painting in one go. Start from the top and paint the sections quickly. Add water to your paint if it is too thick.

4 When the lampshade is covered in paint start blending the edges of the sections so the colours fade into each other. Clean your brush and dry it on the cloth, then brush it across the edges of the colours. Continue until you are happy with the ombre effect. Add more paint of the desired colour for the blending, if you prefer. 5 TO ASSEMBLE Glue the flower clusters onto the lampshade, or use Prestik if you prefer less permanent decorations.

Recycle your mismatched, damaged or stained vintage tablecloths and pretty napkins by using them to decorate small plain lampshades. Tie the light cords together to make a chandelier – we added a few matching teacups too. TO MAKE We used a glue gun to stick an embroidered napkin with a scalloped edge onto a lampshade. Cut a hole in the middle of the napkin slightly smaller than the hole at the top of the lampshade. Pull the fabric over the shade and fold a few pleats to take up the fullness so it fits snugly around the shade. Pin the pleats in place, take the napkin off the shade and sew the pleats flat with cross-stitch. Glue the napkin onto the shade. Clip the curves around the cut edge, fold them over to the inside and glue down.

Cut your fabric in a half circle so it fits around your lampshade. Glue it in place. Add an extra strip of lace at the bottom edge so it peeps out like a petticoat – glue the top edge of the lace onto the inside of the lampshade.

Cut pretty embroidered motifs from a tablecloth or napkin and glue them onto a white or cream coloured shade with a hot glue gun. Apply the glue to the edges of the motifs as well to prevent the fabric fraying. June 2016 IDEAS 81

(make 6) Using 4mm crochet hook and colour A, work 4 ch, work a sl st into 1st ch made to form a ring. 1st rnd: work 1 ch, now work 11 dc into the ring, work a sl st into the 1st ch made at beg of rnd. Fasten off colour A. 2nd rnd: join in colour B to any dc of previous rnd, (2 ch, 1 tr into next dc, 1 ch, sl st into next dc) 5 times. Fasten off yarn. (make 12) Using 4mm crochet hook and colour C work 6 ch, work a sl st into 1st ch made to form a ring. 1st rnd: work 1 ch, now work 15 dc into the ring, work a sl st into the 1st ch made at beg of rnd. Fasten off colour C. 2nd rnd: join in colour D to any dc of previous rnd, (3 ch, 2 tr into next dc, 2 tr into next dc, 2 ch, sl st into next dc) 5 times. Fasten off yarn. TO COMPLETE

Go bright, eclectic and bohemian for this cheerful statement piece. YOU WILL NEED ♥ lampshade frame ♥ 2 rolls of cotton tape 1cm wide ♥ netting fabric ♥ decorative lace 1cm wide ♥ matching coloured sewing thread ♥ assortment of DK yarn for crocheted flowers (10 colours were used in this project) ♥ 4mm crochet hook ♥ tapestry needle ♥ hot glue gun TO MAKE 1 Wind the cotton tape around the top and bottom sections of the lampshade. 2 Measure the circumference of the bottom section of the lampshade and multiply this measurement by two; this is the width of the strip. Measure the height of the lampshade and add 4cm to this measurement; this is for the frill that protrudes at the top and bottom edges.

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3 Lay the netting flat on a table and fold it so you have four equal layers. Pin the layers together so they don’t slip when you’re cutting them. Now cut out the strip of fabric according to the measurements to give you four pieces, and treat these layers as one. 4 Fold 2cm pleats along the top edge of the fabric pieces and sew to the tape. NOTE It is not necessary to sew the side seams, simply overlap the fabric. Sew the fabric to the lower edge, catching it to the tape as before. 5 Place a strip of decorative lace over the stitching at the top and bottom of the lampshade and use the glue gun to attach the lace to the netting. ABBREVIATIONS

beg ch dc rnd sl st tr

begin(ning) chain double crochet round slip stitch treble

Darn in all the loose ends of yarn at back of work. Arrange the crocheted flowers to the lampshade at random and attach with the glue gun. From the leftover lace, cut three strips each 12cm long and fold in half and attach below a petal as required (refer to the photo).

Combine embroidery hoops and a mixture of printed fabrics for a pretty patchwork lampshade. YOU WILL NEED ♥ 2 large embroidery hoops ♥ 6 pieces of cotton print fabric in a variety of prints ♥ 300cm ribbon or cotton tape, 1,5cm wide ♥ matching coloured sewing thread TO MAKE NOTE: Use the inside section of the embroidery hoop to attach the fabric section of the lampshade.


1 Measure the circumference of the embroidery hoop and divide the measurement by six. Add a further 3cm to the measurement; this is the width of the panel. To calculate the height of the panel, measure the diameter of the embroidery hoop and add a further 3cm for hems. 2 Cut out six pieces of fabric to these measurements. With right sides facing and working a 1,5cm seam allowance, sew the panels together down the side seams to form one ‘patchwork’ strip. Press the seams apart. 3 Sew the strip together at the ends to form a tube and press the seam apart. Fold a 1,5cm hem along the top and bottom edges of the tube. Topstitch the hem in place. 4 Cut 12 strips of ribbon each 25cm in length and fold them in half. Starting at the top edge attach the ribbons to each panel, placing the ribbon at the centre of each seam. Repeat for the lower edge. 5 Attach the ribbons to the hoop and tie into a neat bow.

We shine a light on what you’ll need to make your own lamps. Clockwise from top left: ♥ ‘Handy hook’ for your cord (R65) from Hoi P’loy. ♥ Tubular carbon filament lamp (R99,99) from MRP Home. ♥ Brass lamp holder (R380-R400) from Hoi P’loy. ♥ Bulb fitting (R25) from Builders. ♥ Pull on/off switch (R19) from Eagle Lighting. ♥ Pendant fitting (R159) in brass with coffee cord from Arora Lights. ♥ Black pendant fitting (R50) from Builders. ♥ LED bulb (R690) from Hoi P’loy. ♥ Small white lampshade (R103) from Eagle Lighting. ♥ Selection of cords (from R39 to R49 per metre ) from Hoi P’loy. Also try golighting.co.za. ♥ Wire lampshade frame (R40) from Builders. ♥ Cage lamp (R299) from Hoi P’loy. TIP: LEDs are extremely energy efficient and consume up to 90% less power than incandescent bulbs, saving you money on electricity costs. The long lifespan also saves you money in replacement costs.

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SOLUTIONS for your whole house

Finding it difficult to stay organised? The Elfa Storage Solution System consists of a wide range of frames with baskets and hanging rails with shelving, which can be combined in a multitude of ways to make the most of every bit of usable storage space.


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

Epoxy-coated to high grade steel

The unique ventilated Elfa units are crafted to the highest standards, using epoxy-coated high-grade steel that is strong, practical and stylish. The units are easy to install and available as individual items or in pre-packed kits. Let Elfa organise your life.

PLAN YOUR SPACE www.elfastorage.co.za Available at Builders Warehouse and various other retail outlets.

Stylish mesh design



Expand units to fit different spaces


Various sized baskets and frames available


Ready to use Starter Packs available

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

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hildren all need a magical space where they can play and fantasise. Now you can make their dreams come true with fun, colourful play items that you can create yourself. What child doesn’t love a tent? Make a colourful tent using three sturdy poles, a piece of fabric and your trusted Bernina. Bernina machines are versatile and equipped to handle different weights of fabric, from canvas for the tent to sheer fabrics for the curtaining. Thanks to a wide range of accessories and state-ofthe-art technology, you will also be able to create beautiful, fun accessories to enhance your child’s space. Kids love board games. Why not make your own snakes and ladders? Simply use felt and a Bernina walking foot for a perfect result that will provide hours of fun. Reading could be another favourite pastime for young and old. Make a bookworm book end to keep books neatly in place. You can cut out the shape by hand or use your Bernina embroidery machine to do the creative work.

Add some magic to your child’s room with Bernina. For Bernina product information, visit www.bernina.com/en-ZA. Become a friend of Bernina and stay informed by following us on Facebook www.facebook.com/BERNINARSA and Twitter www.twitter.com/berninarsa. TIP Add your own flair to a child’s play tent or play mat with Bernina’s range of embroidery machines. Your creativity will have no limits with the wide range of accessories and software solutions available. DID YOU KNOW? Bernina Switzerland regularly publishes the popular Bernina Inspiration magazine, filled to the brim with creative ideas and sewing inspiration. Contact Bernina on marketing@berninasa.com with your name, postal address and the word ‘Playroom’ to receive your complimentary copies of the issues in which these projects appear.


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photos ED O’RILEY

Glue dots to give your scrapbook a 3-D look

Photo corners

Decorative stamps

Attractive decorations

Cutting mat

Washi tape

Craft knife Craft punch

Stencil – use this to decorate your own scrapbooking paper.

Pegs to mark pages – we decorated ours by using spray glue to stick strips of our scrapbooking paper onto the front of the pegs.

Sharp scissors and craft scissors with decorative edges.

Scrapbooking paper – buy ours from our online store, ideasmarket. co.za.


designerdigitals.com/digital-scrapbooking/ GettingStarted.pdf. smilebox.com/digital-scrapbooking.html Choose a design you love and personalise it to your heart’s delight. mixbook.com/online-scrapbooking Create online scrapbooks in seconds, as well as bookstore quality photo books. mymemories.com


Make digital scrapbooking fun and easy with MyMemories software and kits; download freebies or shop for beautiful scrapbook kits.

Scrapbooking tools from PNA, CNA, Pick n Pay and Typo.

June 2016 IDEAS 91


hen I recently decided to change my balcony from a lookout point for the dogs into an intimate leisure area for the humans in the house, I also laid down a rule or two for this space. The most important one is that no cellphones are allowed there. Even before we had new veranda curtains and chair covers, my son Anton and I liked to sit there and watch the sunset. And when he occasionally, out of the blue, said, ‘Let’s get a glass of wine and go and chat on your balcony,’ I always knew he had something on his mind. Sometimes it was a love problem, other times a career issue, but it was always something that he felt needed uninterrupted time and undivided attention. And so I decided to make this our place of time and attention – even if we simply sit silently and gaze at the sunset. Amazingly, my phone-fixated son, whose eyes are constantly on his screen, leaves his phone in his room without any argument. It’s strange how we’ve gone from the frequent landline message of ‘sorry, I’m not able to take your call

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right now’ to being available 24 /7 on our cellphones, without realising how our free time and me-time have suddenly become everyone else’s time. Research shows that people check their smartphones on average every six and a half minutes, which shows that we give more time to the digital world than to the tangible world around us. And to the people who are most dear to us. It’s also here that we open the door to that troublesome twosome, stress and constantly being ‘switched on’, a combination that leaves our relationships, health and quality of life drawing the short straw. You may be at home, but as soon as you look at your emails, you’re working. And you can go for a walk in the countryside, but every time you answer your phone, you go to the source of the call. I’ve always been the kind of person who likes to ‘stop and smell the roses’ and am dumbfounded when I see people walking on the Sea Point promenade at sunset talking loudly on their phones. How can you stroll along one of the most beautiful places on earth and not take in what you see, hear and smell?

Or like a group of tourists who climb out of a bus and immediately capture the scene in front of them digitally. The sad part is that they will really only see the beauty when they look at the photos – without the rest of the experience that is necessary to complete the picture. The founder of the mindfulness movement, Jon Kabat-Zinn, says to capture a moment you need to be there. It’s astounding how difficult it has become for us to simply enjoy what’s happening around us, in the moment and with our companions. American comedian Louis C.K. jokes in a YouTube video about the absurdity of parents who are so busy watching their children’s milestones and achievements through the video camera that they miss them completely. ‘The resolution on the kid is unbelievable if you just look,’ C.K. says. ‘It’s totally HD.’ It only struck (literally) Arianna Huffington, co-founder and editorin-chief of The Huffington Post, that she needed a change of lifestyle when she woke up on the floor of her study in a pool of blood and with a broken cheekbone. Her head had hit the edge of her desk when

she collapsed from total exhaustion. She is arguably one of the most successful women in the world, but that was not a successful way to live. Not only has she changed her lifestyle, she has also written a wonderful book, Thrive, about it. The problem is that we over-work and are over-connected on social media, but don’t have nearly enough connection with ourselves and with each other, she writes. We no longer grant ourselves the time, space, quietness and opportunities to rest that we need in order to recharge. These days she’s a strong advocate for getting enough sleep, walking, meditation and simply switching off. Although her marriage didn’t survive her stressful career and way of life, her relationship with her ex-husband, Michael, did and she ascribes this to the fact that they consciously made the effort to keep the family relationships healthy. They still often go on holiday together with their two daughters. He was the one who set the rule that no phones or tablets could go with them on their holidays, and she sticks to her 100% Blackberry ban during their times together.

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Interestingly, the late Steve Jobs of Apple was another famous lowtechnology parent. He took the wind out of the sails of erstwhile New York Times journalist Nick Bilton when he told him his children had not yet used the iPad. ‘We limit the technology that our children are allowed to use at home,’ he said, to Bilton’s surprise. This brilliant businessman meditated regularly to reduce his stress levels, keep his brain sharp and increase his creativity. And he made a point of eating dinner with his family around the long table in the kitchen where they talked about books and history, among other things, says his biographer Walter Isaacson. No phones or tablets were ever taken out; his children were not slaves to technology. These days, writes Huffington, there are a variety of strategies to bring people closer together again, and to take them away from their phones. One of these is where everyone places their phone in the middle of the restaurant table and the first person to pick theirs up pays the bill. She also writes about the editor of the magazine Scene, Peter Davis, who told how a host offered to take his guests’ phones at the door as they arrived. The idea is that phones, like jackets, are checked in at the door and packed away as a gesture that the guests are happy to be there and intend staying a while. So whether you simply pull your door closed behind you and switch

off the phone, or go for a nature ramble by yourself, or give someone your undivided attention, there’s no denying that it’s good for your brain to switch off now and then.

RELAX INTO CREATIVITY Research shows that we need to find the balance between focus and rest. If your brain is constantly busy processing the information on your phone and computer, you never get the chance to let your ideas flow freely and allow your imagination to take over. So if you don’t take the time to rest, your brain never reaches the idle activities that lead to creative inspiration. In her book The Happiness Track, Emma Seppälä refers to a study by Marieke Wieth and Rose Zacks confirming that rest is critical for creative thought. That’s why morning people are more creative in the evenings and night owls in the morning. It’s only then that their brains enter the relaxed alpha state.

Read The Happiness Track: How to Apply the Science of Happiness to Accelerate your Success by Emma Seppälä (Piatkus)

Read Thrive: The third metric to redefining success and creating a life of well-being, wisdom, and wonder by Arianna Huffington (WH Allen).


e are all competing for market share to sell our goods and make a profit (otherwise what is the point?). The traditional model for business used to be rows of shops competing on the ‘four P’s‘ (price, position, place and product). ‘Share’ and ‘reach’ were determined by a geographical sphere of influence measured in physical distance, and the competition was not to be trusted. This is all changing as services and products conflate, business is conducted online and market share can be grown through a global reach regardless of the size of the company. The ways we work are also changing as more businesses become digital and operate from decentralised and informal spaces and we look for new ways to market our products or services in a crowded, noisy world. Having been thrust into running a small business after a long corporate career, I’m interested in how new business models evolve. A strong trend, and one that fascinates me as it seems counterintuitive, is collaboration. Artists and artisan businesses have always collaborated to share resources and be part of a creative collective, so there’s nothing new in this. What is new, however, is how direct competitors are pooling their skills to produce a stronger product and grow their respective networks, reach and market share. I see this collaboration strongly in food blogging, which is highly competitive. The amount of beautiful content that is uploaded daily as creative people around the world

tell their stories and share their recipes is astounding. What most of these sites have in common behind the scenes is that they usually are selling something – be it books, farm products, workshops and courses, or restaurants. I believe these are the new shopfronts and high streets, so any collaboration is quite surprising. I’m inspired by Sophie Hansen of Local is Lovely, as I see parallels between her life and mine: we both live in the countryside, write, cook and promote local products, but that is where the similarities end. Sophie has 13 500 Instagram followers, has written a successful cookbook and is fast becoming the poster girl for local living and seasonal food in Australia. Along with Australian photographer Luisa Brimble (56 000 Instagram followers), Sophie has organised a line-up of international food bloggers to present a series of workshops on food photography, styling and writing at her farmhouse in rural New South Wales. They include Aran Goyoaga of Cannelle et Vanille (269 000 Instagram followers), Sneh Roy of Cook Republic (114 000), Molly Yeh from My Name is Yeh (132 000), Marta Greber of What Should I Eat For Breakfast Today (341 000) and Skye McAlpine of From My Dining Table (93 000). And it doesn’t stop there. Skye McAlpine has collaborated on workshops with Elizabeth Kirby of Local Milk (634 000 Instagram followers), who has collaborated with Marte Marie Forsberg of My Cottage Kitchen (263 000), who in turn has worked with Skye at her palazzo in Venice. These associations are very power-

ful. You only have to add up their Instagram followers for a start (close to two million) to see their reach. There are some common themes too, apart from a similar world view and aesthetics. Key are a couple of central, pivotal creatives, such as Luisa Brimble, around whom the bloggers constellate. A track record in blogging with a compelling story to tell and a willingness to travel are also essential. But these are not amateurs, no matter how relaxed they may appear on their blogs as they put together gorgeous meal after gorgeous meal. This is professional collaboration at work, all of them working towards the goal of growing audiences and market share, and being able to sell more of whatever it is they sell. Sophie says: ‘I believe in the power of working together and aligning yourself with people who can help you realise big project dreams or just inspire you in your own work.’ So it’s time to stop looking over your shoulder at who is snapping at your heels and rather take a look around you as your closest competitors could be your new collaborators – there will always be strength in numbers.

Sophie Hansen: local-lovely.com Aran Goyoaga: cannellevanille.com Luisa Brimble: luisabrimble.com Sneh Roy: cookrepublic.com Molly Yeh: mynameisyeh.com Marta Greber: whatshouldieatforbreakfasttoday.com Skye McAlpine: frommydiningtable.com Elizabeth Kirby: localmilkblog.com Marte Forsberg: mmforsberg.com June 2016 IDEAS 95

From clever ways to mark your keys to how to wash delicate old fabrics, we have the answers.

I would like to mark my keys to identify them but in a way that also looks pretty. What do you suggest?

YOU WILL NEED ♥ embroidery thread remnants ♥ glue ♥ scissors

Here are a few creative ideas:

TO MAKE Spread a thin layer of glue over the ‘neck’ of the key. Cut a piece of thread of about 20cm, place the middle point of the thread on the key and wind the two lengths around in opposite directions. Glue down the ends.

YOU WILL NEED ♥ plastic animals ♥ spray paint ♥ screw-in hooks ♥ key rings TO MAKE Spray paint the animals in the colour of your choice and leave them to dry properly. Screw a hook into the top of each animal – you can use pliers if you struggle. Attach a key ring through the hook.

Be adventurous with your colour choices – for instance, there are lots of lovely shades of blue and green polish to choose from these days. 96 IDEAS June 2016


compiled by GRE THA SWINNEN st yling CARIN SMITH photos ED O’RILEY

• Turning your mattress regularly will prolong its life and it will wear more evenly. Turn it over once every three months (so that the top and bottom surfaces are swapped) and turn it around at the same time (so the head and foot ends are swapped). • Mattresses with a pillow top don’t need to be turned over, but the head and foot ends do need to be rotated. • Rotate the head and foot ends of a new mattress every two weeks during the first three months, and then once every three months. TIP

For a fragrant mattress, mix five drops of essential oil with a little bicarbonate of soda and sprinkle the mixture over the fabric. Leave it to be absorbed for an hour and then remove it by vacuuming it.

What is the best way to clean vintage fabrics? Vintage cloth is often very delicate, especially if it’s a little worn. It’s not a good idea to machine wash it. If it’s been lying in a cupboard for a long time and smells musty, you can simply hang it outdoors. If it is soiled and has to be washed, place the item in a large plastic bucket of lukewarm water and add a mixture of vinegar and borax. You can also add a drop of dishwashing liquid. Leave it to soak for about 10 to 15 minutes then wash it carefully by hand. Don’t wring or rub the fabric. Rinse it carefully in clean water. Place it between two towels to remove some of the water. Spread it out flat on a dry towel and leave it outside to dry – don’t hang it on the washing line or over a chair as that may cause it to tear. And don’t leave it to dry in direct sunlight, unless it’s a white cloth with stains that you’d like to bleach.

Make a ‘magnetic pincushion’. Stick a strong magnet onto the base of a bowl or saucer with epoxy glue and use it to store your needles and pins. June 2016 IDEAS 97

With her lovely Midrand home packed with inspiration from France and Ideas, Tanya Venter decided to share it with us.


etings Favourite magazine gre ter Ven ya Tan

his is how Tanya introduced herself and her house to us, and on our next trip to the north of the country we decided to visit her. And she wasn’t joking – Ideas really is to be seen everywhere. Hannes’s sketches are on display in small silver frames in her entrance hall, next to her sweet jar is one of our stamps in a gilded baroque frame, and a previous year’s gift tag hangs from the jar’s glass lid. And Dala could hardly contain her pleasure when she came across a quote for which she did the design. It’s always wonderful to see how our pages live on after they’ve left our hands. ‘All my prizes at school were for

From the tea table to the kitchen it’s obvious that pink also has a special place in her heart, alongside her love for everything French.

June 2016 IDEAS 99

Right: The family’s photos are displayed against the wood-effect wallpaper in the passage.

neatness and handwriting,’ says Tanya. ‘And I’m still the same to this day. Details are very important for me and especially in my house, where I can live out my creativity.’ When she eventually held little Bianca in her arms after seven miscarriages, she decided that she wanted to spend every possible moment with her, and after Claudia was born at 29 weeks weighing just 640 grams, there was no turning back – her days of doing admin for her father’s business were over and all her time and attention were focused on the big loves of her life. Her passion for French style, vintage, baroque and Ideas follows hard on the heels of her love for her family. ‘I subscribed to your magazine at first, but later I decided to buy my copy off the shelf; I was afraid it would be damaged in the post. ‘I grew up with an artistic mother who not only can do beautiful handcrafts but is also very interested in décor. I’m not as talented as she is but I love decorating.’ And gardening? ‘I can put roses in a pot, if that’s what you mean,’ she laughs. ‘There are unfortunately more ideas in my head than there is money in my purse and that’s why I love giving old things a new lease of life. I never leave things the way I buy them – I always change them, even if I simply add a button or some fabric. My gift bags are also never just a packet with a tag. My friends tease me because they can always pick out my parcels.’ Her tea table is just as full of detail and even the January cover of Ideas has been given a place of honour. And when we are packing up there’s one of her beautifully wrapped packages for us, complete with a handwritten card, and it warms our hearts that we’re able to call her an Ideas reader. 100 IDEAS June 2016

Below: Hannes’s sketches on display.

Nothing is simply plonked down – it’s placed under a dome, or framed, or arranged in a pretty group.

The house is packed with interesting detail – the more you look, the more you discover.

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We love hearing from you. Please send us your letters and emails. ideased@media24.com

Creative potential unlocked The writer of this month’s winning letter will receive a SKNLOGIC facial care hamper worth R1 500. SKNLOGIC is manufactured in South Africa; the formulas boast fruit extracts and nourishing ingredients from nature to regenerate, soothe, protect, nourish and restore the skin. SKNLOGIC does not contain mineral oil, parabens, formaldehyde or artificial colourants.

Available at selected salons and spas only. For more information, go to sknlogic.com.

Send your letter by email to ideased@media24.com with ‘Ideas/You said it’ in the subject line. Remember to include your address and telephone number. NOTE If your letter contains questions, please provide your telephone number. LETTERS MUST BE ORIGINAL AND MUST NOT HAVE BEEN OFFERED FOR PUBLICATION ELSEWHERE. • WE RESERVE THE RIGHT TO MODIFY, SHORTEN AND EDIT LETTERS. • WE WELCOME YOUR PHOTOGRAPHS AND WILL CONSIDER PUBLISHING THEM IF THEY ARE OF A SUITABLE QUALITY.

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For the past few months I have been making the most gorgeous goodies out of doilies. I have made bed covers, hangings and window décor from the doilies I discovered in second-hand shops, flea markets and at the bottom of my mother’s drawers. I do hope all the women who poured their love and skill into the doilies are smiling, knowing that they are bringing me tons of joy and pride to have been able to showcase their art for all to see and let a bit of them live on. Ingrid McDonnell

Motivation and inspiration

Thank you for a magazine that’s an excellent resource for those wanting to craft on any level. Your magazine has helped me with my depression and enabled me to embark on a holistic healing journey with my son Vivek, who is nine years old. It is such a great way to access steps on ‘how to’ and Vivek is inspired to produce school projects that are labours of love. I’m motivated to eat healthier and to live a richer life through craft. I am looking forward to all you have to offer for years to come; my gift for my birthday was a subscription to your magazine and a paper parcel. Loshini Rangan

My 13-year-old daughter showed me the beautiful collage that she made. ‘How did you do that?’ I exclaimed. I know she is very artistic but this is amazing. ‘Oh,’ she said, opening your March magazine to the lilac breasted roller collage, ‘I just copied this.’ What a pleasure it is buying a woman’s magazine that I can freely allow my children to read, and that they can learn from and entertain themselves with as well. Heather Taback

My shelves are dusty and my pots don’t shine. That’s because I have better things to do with my time. Putting pen to paper and writing beautiful letters has become my new favourite art, thanks to Ideas reminding me that letter writing is something we have long forgotten. I dug out all my vintage envelopes, rubber stamps, twine and even my old pen had a vintage touch, and I really got carried away. Eventually my stack of letters was eight high. It felt fantastic and therapeutic and left me thinking about how attached we really have become to our electronic devices. I have decided to write letters by hand in future: it has such an emotional, romantic, personal, and real feeling attached to each individual letter. The nicest surprise of all will be when my family receives their handwritten letters. Jenny White

She shed project Happily accepting my husband’s man cave of mechanical projects at home, I was delighted to discover your lovely idea of the ‘she shed’ (Ideas, April 2016). With glee in my voice, I announced my decision to create a feminine, beautiful space of my own too. A project of this size is a first for me. Yet, despite the feelings of uncertainty that arose as I questioned my ability to achieve this goal, your magazine’s belief in the possibility of all things creative, in their own time, has inspired me. Thank you for suggesting that creative living needn’t require loads of money, and for featuring regular down-to-earth people who did not achieve their dreams instantaneously but did so over time, with hard work, focus and perseverance. Although my ‘she shed’ will not be finished in a day, I have committed to it. So, with wood in hand, I’m heading off into the man cave to start on my first ‘she shed’ piece: a printer’s tray for all my travel collectables. Heidi Dent

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 ideassubs@media24.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 19 June 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 R476.70. We may from time to time amend the fees payable in respect of your subscription. We will notify you of such an amendment as soon as practicable prior to implementing it, so that if you wish to terminate your subscription you may do so. We may alter the payment instruction to correspond with any changes in your fees.

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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 support@mysubs.co.za.

BUY JUNE NOW! • Each monthly parcel costs R15.


• If you missed January to

ideasmarket.co.za to click through to our online shop.

May you can still order them. • If you subscribe for the year at R120, you will receive January to June and the rest will arrive monthly until December 2016.



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R20 each June 2016 IDEAS 105



Pack your crochet basket and join us in the Midlands for a wonderful creative weekend hosted by Ideas and Samil. 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 must be able to do at least the basic crochet stitches, or come with someone who can help you learn as we go along. Your getaway, with accommodation, all meals and materials included (although you’re welcome to bring 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!

Two nights’ accommodation at Calderwood Hall Guest House with all meals. Crochet sessions with Elizabeth Fester, regular Ideas contributor. A creative demonstration by Dala Watts of Ideas. Refreshments between sessions. All the materials for your projects with the compliments of the yarn specialist Samil and Ideas.

• Book your place before Friday 27 May with Marweya Smal of Ideas at marweya.smal@media24.com or 021 408 3040.

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Create a warm, whimsical home with your next


Give your kitchen a vintage look with this crochet inset for a cupboard door Decoupage your fridge to suit your style Counter the cold with hearty stews – we share six easy recipes Create a sampler journal to record your embroidery journey Delight the guests at your bachelorette with super sweet freakshakes

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