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MARCH 2014

Yassu, Greece Is The Word

Behind The Lens: With Abhi

Meet KZN’s Hot New Talent & our Cover Girl

Beauty Buzz Gold Fever!

!n!y n i W Gran

With & KZN l se Mou n Counci io Fash

aster

Eggcitement

Michael Wentink

We sit down with the judge of strictly come dancing

Classic


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Καλή αντάμωση Με το φως και την αγάπη

@deelishlife


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Easter Eggcitement Easter has come to be associated with Easter eggs and long weekends but for Christians this is one of the most important events on the Christian calendar. There are many traditions and customs associated with Easter, typically a solemn occasion, but we take a look at the lighter side.

Why? Eggs were originally forbidden during Lent as well as on other traditional fast days. In Eastern Christianity, both meat, eggs and dairy are prohibited during the Lenten fast. This is how Shrove Tuesday became known as Pancake Day, it was a way to use up all the eggs before the start of Lent. It is also known as ‘Mardi Gras’ a French phrase which translates as Fat Tuesday, to mark the last consumption of eggs and dairy before Lent begins.

Mothers Day or Mothering Sunday Usually celebrated on the fourth Sunday of Lent. On this day children often give their mothers gifts and cards as a way of saying thank you for their hard work. In the past, girls who worked as domestic servants were given the day off work to visit their mothers. They often took a simnel cake as a present. Simnel cake is especially associated with Mothering Sunday. It is a fruit cake with two layers of almond paste. On top there are eleven balls of marzipan, one for each faithful disciple, Judas not being included as he betrayed Jesus.

own esday - Kn u T e v o r h S ... ncake Day a P s a o ls a

Good Friday Of course, Good Friday would be remiss without Hot Cross Buns, the cross on the buns making reference to the cross on which Jesus was crucified. And here in South Africa, we have a few traditions of our own. As Good Friday is a ‘meatless’ day, pickled fish is a firm favourite. One has to smile at the irony of it all though, as ‘pickled fish’ was first made by slaves brought to the Cape from South East Asia and India and who more than likely would have been Muslim. And of course, no dairy means no milk, so in my mum’s house, its pickled fish, black coffee and hot cross buns on Good Friday.


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Easter Sunday We all love them but where did the tradition of giving eggs come from? It was during Easter that the consumption of eggs resumed after the strict Lenten fast. Eggs were thus a mainstay of Easter meals, and a prized Easter gift for children and servants. And this is probably the reason why eggs came to be associated with Easter.

How did Easter get its name? Long before Jesus was born many Europeans worshipped the pagan Goddess of Spring, ‘Eostre’. They thought that the sun died in winter and was born again in Spring and believed that the goddess brought the spring and with it the sun would get stronger. As it happened, the pagan festival of Eastre occurred at the same time of year as the Christian observance of the Resurrection of Christ. The early name, Eastre, was eventually changed to its current form of Easter.

Simnel Cake

Years ago Christians decided that Easter Day always be on the Sunday following the first full moon after the first day of Spring, around 21 March. This means that Easter can be as early as 22 March or as late as 25 April.


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MARCH 2014

BEAUTY

www.deelishlifenstyle.com


After just turning 40, I must say that I have had moments of re-looking at my wardrobe, and wondering if some of my all-time favourites are still okay to wear! I have always had quite a dramatic and creative dress personality, which can be a little borderline when looking at the age aspect. No, I am not saying that older equals drab, but I think knowing how to adorn our bodies with the right garments, for the right age is vitally important. Whilst fashion trends are primarily aimed at the young, looking current is important and very achievable. I so often shudder when I see that comfort creeps in and takes over. This is why I often hear, “no one makes clothing for my shape anyway!” “I feel so frumpy!” Dressing in a current and stylish manner after 50, is easily attainable, no matter what your budget or lifestyle is.

Follow

these the jou few steps, a Remem rney to a ne nd begin w you. ber the starts fr best make-o ver om wit hin…

2/ Colour selection

Our colouring changes overtime, with most woman becoming paler and cooler. Try and steer away from dark colours near your face, as these merely exaggerate lines and any dark areas.

1/ Dress the body you have NOW

3/ Look at hair, eyewear and make-up

I promise you that even if you don’t like your body at this stage, and feel that gravity and cellulite are winning, you can STILL LOOK GREAT! Step into a great pair of panties and have a good long look at yourself in the mirror, and identify your shape, positive attributes and prominent features.

A change is better than a holiday! It’s a great time to look at all of the above and update your look. A new hairstyle can have similar results to a mini face-lift! A great pair of modern frames can take years off.


4/ Stay active Good food and exercise are vital to maintaining a healthy body and mind.

5/

Know your dress personality

With so much available in the shopping centers, we can so often feel totally overwhelmed. Understand your personality and lifestyle needs, which in turn will determine the image you portray. This will help you identify exactly what stores you should shop in. This saves time and helps with correct garment selection. If you are a classic dresser, than you won’t be looking at Topshop for example.

6/ Think lift and support SHAPEWEAR! The wobbly bits and excess bulges will get an instant lift. Far from being uncomfortable, the latest shapewear has been designed in luxurious and breathable fabrics. Once on you will be amazed at how much of a difference it makes. Make sure your bra fits correctly and lifts in the right areas. If the foundation isn’t right, then the rest won’t look as good as it should.

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Don’t become “Mutton dressed as lamb”

So many fall victim to this, as there is no line between what is tasteful and in-fashion, and what is tacky and inappropriate. Most trends can be adopted in some way or another, but the trick is knowing when to stop. Some no no’s if you are over fifty, No bare midriffs, knee high boots, mid-thigh or higher skirts, G-string swimwear.

I feel truly inspired when I have ladies coming to see me to get it right. So many woman become lost at this stage of their lives, which is totally unnecessary. You get one chance at this life, so live it! After all it is said that 50 is the new 40, so embrace it and “BE THE BEST YOU!”

tracey@saimagekzn.co.za www.saimagekzn.co.za


MAKE-UP OF THE MOMENT WORDS BY JACQUI TRINDER

“Gone are the days when we are transforming the face with makeup – It’s all about enhancing the individual” - Lynne Desnoyers “Pretty feels quite bland, airbrushed perfection is extremely contrived” – Terry Barber

Spiritual Eyes

AUTUMN/WINTER TRENDS 2014 I was fortunate to receive an invite to the exclusive Autumn/Winter Trends Presentation showcased by M.A.C Senior Artist Michelle-Lee Collins. More than 100 of S.A’s top bloggers and Beauty Editors and designers gathered to watch a live demonstration of the four trends. Over the next few months I will share these trends with you and give you some tips and tricks on how you can recreate these trends on yourself. A/W 14 is about makeup that tells a story… ..the story is that of a woman who is less “made up”. I can hear woman all over the world breathing a collective sigh of relief! This seasons makeup story is that of a more made down, lived in finish. Those areas or corrective ways that makeup artists used to try and hide before have now become the things we are now accentuating. Just this fact alone makes this a beautiful love story for me - That make up is no longer used to fake something, but rather enhance the natural beauty that is often flawed. Flaws are what make us unique. Artists are now working WITH the imperfections.

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MARCH 2014

This trend has an emotive quality and is about cold dirty pastels. Effortless, but entirely considered. The overall feel is that of a haunted fairytale, an erie sleeping beauty... The shape of the eye was described by Michelle as ‘Sombre, imitating sadness”

Try It Yourself 1. Apply Paint Pot in STORMY PINK on the lid using a #217 blending brush 2. Apply Paint Pot GROUNDWORK using a #188 small duo fibre brush to upper & lower lids to create a shadow 3. Ensure you are following the essence of the trend by keeping the lines blurred – NO EDGES! 4. Use Eye Khol in Prunella to outline the eye and softly blend with a #219 brush 5. Pat Cremeblend blush SO SWEET SO EASY on the cheeks close to the eye – this will “pretty up” the overall look

BEAUTY

www.deelishlifenstyle.com


PRODUCTS 1

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3

4 M.A.C. SOUTH AFRICA

LAUNCHES ITS NEW E-COMMERCE SITE log on to: www.maccosmetics.co.za

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1. PROLONWEAR PAINTPOTS: STORMYPINK / CAMELCOAT / TAILOR GREY / GROUNDWORK 2. EYE KOHL : PRUNELLA 3. CREMEBLEND BLUSH: SO SWEET SO EASY 4. #217 BLENDING BRUSH 5. #188 SMALL DUO FIBRE BRUSH 6. #219 PENCIL BRUSH HERO PRODUCT: SILVER DUSK OR GOLDEN BRONZE FOR A DARKER SKIN TONE

Great news for lovers of makeup trends. You can now purchase your favourite products online as well as be notified about new and limited collections! All from the comfort of your home or office. Payment is simple and secure. Products arrive within a few working days and whats great is that the products are reviewed online by other consumers so you can find out what other people think of each product.


the n e w f ragr ance f Or w OM e n f eatur in g aM be r he ar d


www.moroccanoil.com


Beauty

By: Fatima Rinquest Gierdien

Gold

Paco Rabanne

EDT 100ml 1 Million Intense EDT 100 ml R1005

Ralo Colour Blast Nail Polish in Metallic Liquid Gold R29.50

The buzz right now is all about GOLD eye shadow, gold nails, gold heels and gold accessories. For the Spring 2014 Collection in Paris, designers Erdem, Naeem Khan, Dries van Noten and Gucci created golden moments on the runway. This season adorn yourself with GOLD!

YSL Touché Éclat Radiant Touch Highlighter Corrector R510

Organix

Renewing Moroccan Argan Oil Weightless Healing Dry Oil R159.99

Maybelline

Colour Tattoo Eternal Gold Gel cream eye shadow R99.95

Revlon

Photoready Primer and Shadow in Metropolitan R189

Krissy Cage Heather Gold

Embellished Watch from Park Ave Collection R299

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Gold Heels from Park Ave Collection R799

Wet n Wild

Mega Bronzer Bronzing Powder in Light Sun R69.95

MARCH 2014

Revlon

Super Lustrous Lipstick in Goldpearl Plum R120

BEAUTY

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EMILIO PUCCI is available exclusively at D’Oré Sandton City. For further information please contact: D’Oré on 011 783-7316 (U73, Sandton City, Sandton Drive, Johannesburg) or visit www.dorefashion.co.za

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MARCH 2014

LIFE STYLE

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Magnificent Mishqah eautiful and talented, the 24 year old Mishqah Parthiephal is on her way to setting our screens alight., both locally and internationally. The young actress from Durban whose dream began in a Grade 7 school production of Grease is well on her way to seeing that vision realised. A chance meeting with director Jayan Moodley resulted in a lead role in the 2010 movie White Gold which reenacts the struggles and sheer determination of Indians arriving in SA 150 years ago and celebrates the legacy they have carved out since then. The film shot in India followed the journey of Indians since the days of indentured labour to present.

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Photography: Abhi Indrarajan

the dollhouse make-up artists


Not only does she act but the young talent has also dabbled in modelling and is currently writing a movie script together with Junaid Ahmed of Fine Line Productions. When I sat down to talk with her I was not only struck by her beauty and poise but also her grace and humility. Mishqah arrived at our interview, fresh faced with not an ounce of make up and looked more like a teenager rather than the glamorous beauty I had expected. Her natural and easy manner made our conversation an absolute joy and I can easily see why it is that the fresh faced beauty will be the choice for directors and designers alike. The oldest of three siblings and a dad who is a research chemist I had to ask what her family made of her choice to pursue acting as a career. At first, as with most families, there was a bit of skepticsm but after watching her bring her character, Noorjehan, in White Gold, alive they have shown her 100% support. The role required Mishqah to learn Tamil, a language was unfamiliar with, and she mastered it.


Her current project “Snake Park” is a youth drama shot in Durban where Mishqah plays Chris Laurenson. The series is anchored around two characters from different worlds whose lives become intertwined. Mishqah’s character is that of a ‘big sister’ to Zack who comes to Durban from Johannesburg to visit his grandfather. Directed by Oscar Nominated, Darrell Roodt of Sarafina and Yesterday fame, the series focuses on youth issues prevalent in our society today. Her next role will see a completely transformed Mishqah, as she plays a drug dealer in a new arthouse movie directed by Jayan Moodley. This role is set to show off her diversity of skill which is already apparent with her role as Noorjehan in White Gold and now as a young White girl in Snake Park and ability to completely inhabit a character.

The movie sees Mishqah reunited with a cast member from White Gold, the talented Rory Booth and includes another Durban actress, Kajal Bhagwandeen. This extraordinary talent who is both charming and warm is well on her way to becoming a force to be reckoned with and we have no doubt that this smile is one you won’t easily forget and is going to be around for a long time. And for all the would be suitors out there, sorry boys, Mishqah is in a relationship with childhood sweetheart Sean Houston whom she met in high school. Sean is her greatest supporter and is extremely proud of Mishqah’s achievements.

Catch Mishqah on Snake Park every Saturday morning at 10:30am on SABC2 and look out for her in the soon to be released movie, we’re looking forward to seeing her in a slightly edgy role.


Coffee with Michael Wentink I was lucky enough to have coffee recently with my role model, Michael Wentink, undefeated World Latin American Dance champion and got the chance to find out from him who his role model was, his favourite dance routine, favourite colour and so much more. Michael is a judge on the highly popular tv series Strictly Come Dancing as well as a high fashion designer. Born in Crown Mines in Johannesburg. Michael went to Parktown Boys’ High School and later did military service in the air force in Hoedspruit. Michael admits that he did not have just one role model as there were so many people that have added value to his life both professionally and personally. Although he loves dance in all its various forms, The Cha Cha is his first love because of its wonderful rhythmic hip actions, incredible foot speeds and tons of character. Michael says he was “Born To Dance” and has been doing so since the age of 7 and continued to do so for the next 30 years. He remembers watching Grease and Saturday Night Fever thinking, “This is what I want to do”...and the more he danced the more he wanted to, dance became his life. As I dancer myself, I have watched Michael’s videos and like dancers all around the world, tried to dance like him and when I express this to him and comment that he is ‘famous’ Michael replies: My life is like a novel, a film, a documentary! I’ve had my share of highs and lows, successes and failure. Michael became World Dance Champion in... and I just had to ask how he did it and how long it took. “To count the years from when I actually started dancing, well that would not be accurate because at first it was fun, a hobby with an occasional dance lesson. I managed to get the world title after a very short time once I moved to London and entered the competitive field.

It was like being in the boxing ring. I fought like it would be my last fight and gave it everything! I was unstoppable because I allowed no one to stop me from achieving my dream. I worked incredibly hard and played very smart! I made mistakes and learned from them, but most of all I had more passion than ten people put together! And of course I had the most beautiful, exquisite divine creature of nature as my dance partner, the one and only ‘Beata’.”Beata is the Lithuanian dancer that rose to fame together with Michael, and everyone in the dance world knows of the couple. When Michael decided to retire from professional dancing, he says it felt as though his world had ended and the one thing that occupied his every thought for so long would be lost. The turning point was when he accepted this and realised that his time as a competitive dancer had come to an end. But his has been a long and illustrious career filled with many wonderful moments. But a moment he may want to re-live is the moment he won the World title! He wonders if the impact would be the same now? another precious moment was the joy he felt when his younger brother became a father to this little boy Ethan. But, choosing just want moment to re-live is an impossible task as there have been so many and to choose one could possibly leave him disappointed that he did not choose another! Having achieved all of his goals as a dancer, with the World Title being the pinnacle Michael is now concentrating on his fashion line and working very hard at turning his designs into reality. He would love to see people internationally, wearing his designs.


We’re all born with a gift or talent, and depending on how focused we are, how much we want it, and how hard we’re prepared to work for it, our dreams can become a reality!

Michael loves working out and going to the gym, in his own words he is a ‘fanatic’ and finds the gym to be his escape, his Michael Time. Favourite Colour: Michael: purple but I mostly wears black as its elegant, chic and suits most occasions If you could have a website about your life, what would you call it? Michael: www.wantworkwin.com Worst pick up line used on you? Michael: “Excuse me, do you speak English? You look very exotic!” If you were a dessert, what would you be? Michael: I’m rich and sophisticated, and served rarely. I’m preferably red in colour but have been known to be blue. When you bite into me, I’m soft and spongy yet sweet and hard! I’m reminiscent of something that can wrap around your body. Which dessert am I? Red Velvet cheesecake! If you could come back in another life as an animal, what animal would it be? Michael: My cute little French Bulldog “Mr. Magoo” aka “Bouboulle”. If I came back as an animal, I would be want to be “Mr Magoo”. He is extremely smart, loving, well trained, obedient and has no problem chilling on the sofa, taking long walks and playing with his toys. And he loves kissing! How do you look after your skin? Michael: Like many men, I’m not as consistent with skin care as I should be but I have learned the importance of hydration. I try to keep my skin clean and use moisturisers and eye creams daily.

Must have accessory in your hand luggage when you travel? Michael: My shades, because you never know what you’re going to look like when you reach your destination! And of course, pack of chewing gum. Some advice to young professionals wanting to take their career to a new level? Michael: “Winners do what losers are not prepared to do”. I saw this quote on a poster in the film “Million Dollar Baby” directed by Clint Eastwood. It’s such a powerful message, and as harsh as it sounds, it’s so true! The world is so competitive that if you want to be the best or make a mark, be remembered, or simply take your passion to the next level, you have to give it your everything and do that one thing extra that the other people did not do!

Twitter @MichaelWentink


A Salute to the gods The link between the Olympic games and Greece is well known and definitely the stuff of which legends are made. But how did the games begin? And why? According to legend, the first ancient Olympic Games can be traced back to 776 BC. They were dedicated to the Olympian gods and were staged on the ancient plains of Olympia. The games were initially a one-day event until 684 BC, when they were extended to three days. In the 5th century B.C., the Games were extended again to cover five days. The ancient Games included running, long jump, shot put, javelin, boxing, pankration and equestrian events. They continued for nearly 12 centuries, until Emperor Theodosius decreed in 393 A.D. that all such “pagan cults” be banned Approximately 1500 years later, a young Frenchmen named Pierre de Coubertin began their revival. Coubertin is now known as le Rénovateur. He also created the Olympic flag.

In the ancient games all ‘free’ Greek males were entitled to participate regardless of their social status. Married women were not allowed to participate in, or to watch, the ancient Olympic Games. However, unmarried women could attend the competition as spectators. The oldest myth which concerns the beginning of the Olympic Games is that of Idaios Daktylos Herakles. According to other myths, Zeus, the father of humanity, fought and defeated Cronus in a struggle for the throne of the gods. It is said that the demigod Herakles staged games in Olympia in honour of Zeus, because the latter had helped him conquer Elis when he went to war against Augeas.


T The Olym he Olympic Flam pic flame e from the ancient O is a practice conti nued lympic G (Greece), ames. In a flame w Olympia and then kept burn as ignited by the su ing until th Olympic e closing n Games. T of the he flame the mode first appe rn Olymp ared in ics Games in at the 1928 Olym pic Amsterda m.

The Medals The Olympic me dals are designe especially for ea d ch individual Olym pic Games by the host city’s org anizing committe e. Each medal must be at least 3mm thick and 60 mm in diameter. Also, the go ld and silver Olym pic medals must be made ou t of 92.5 percent silver, with the gold medal cove red in six grams of gold.


Serve piping hot with a glass of cold water for each person and, if desired, homemade cookies or sweet biscuits.


Going Greek Greek design style inspired by simplicity and the colours of nature.


Scott Natural dining room 3 -Wicker chairs Single Cabinets DINING TABLE: R 8 700 CHAIR: R 1 750 BOOKCASE: R 13 500

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MARCH 2014

HOME

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The Greek Isles Beautiful and timeless the traditional blue and white of the Greek flag is enough to transport your senses to your favourite Greek island. Clean white walls with sporadic pops of ‘sky’ blue create tranquillity in any room.


The Greek Keys The Greek key design symbolizes infinity and unity as a symbol of eternal life love and friendship it is often given as a marriage gift. When used in the home its understated elegance adds a touch of Greek Authenticity. Whether it’s a simple side table or a room size rug the effect is the same, elegant simplicity.


Norfolk Lounge LIfestyle WALL UNIT: R 42 500 SOFA: R 11 250 NORFOLK COFFEE TABLE: R 6 500 OCCASIONAL CHAIR: R 7 500

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MARCH 2014

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Brighton Lounge SOFA CHAISE: FROM R19000 BOOKCASE: R 45 000 COFFEE TABLE: R 6 500 SIDE TABLE: R 3 000

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MARCH 2014

HOME

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Navy ‘n Nice Navy blue design creates the effect of serenity and calm. But if too much navy is not for you there are other ways to add this soothing colour to your home, Cushions, vases or picture frames can bring the beauty of glorious Greece into your space in a subtle way.

www.wondersofstyle.com


Behind The Lens

Photographer Abhi Indrarajan is truly an international talent with a flair for drama in his landscape images, a touch of sensitivity in his portraits and that extraordinary ability to depict the finer nuances of emotion in all of his work. Born in Sri Lanka, schooled in Sharjah in the Middle East, England and Dubai and studied in Canada and South africa where he completed a degree in Fine Arts majoring in photography, Abhi’s talent is truly inspired. After completing a DTP course in Dubai, Abhi began work at a local newspaper and was contracted to Kodak Middle East as a Desktop Publisher. After a while he realised that ‘salary was directly related to passport’ and he made a choice then to leave his comfort zone and embarked on a 5mth around the world tour. He visited 5 continents and 5 cities in those months and within that time came to SA as a volunteer for the World Aids Conference in the year 2000.This visit was set to change the course of his life. Abhi made some good SA friends during the conference who convinced him that a few days was not enough to experience true South African hospitality. He left only to return for a month long stay and the rest as they say is history. This was when he turned his hobby into something more serious and began his degree in Fine Art and national diploma in Photography. It was during his time as a student that he also worked on a cruise liner in the Bahamas and Mexico as a photographer and saw him post his first exhibition “Inside Out, A Celebration of Life” at the DUT Art Gallery which was critically acclaimed and saw him do his first radio interview, which lasted an hour on Radio 2000. The exhibition required him to do a round the country tour, which was fully funded by him personally, shadowing HIV/Aids activists living positively with the disease.

Most iconic image taken: After being invited by his friend Mr Yogin Devan Regional Director of Meropa Communications Abhi had the privilege and honour of taking images of our beloved Madiba.

His series of black and white combined with colour images became an overnight success and the exhibition lasted mths, yet funny enough it was not enough for him to complete his degree and Abhi had to choose a new exhibition to submit. Abhi started taking pictures on the club scene which resulted in him launching his website abhii.com which was a fun site to load these social images and because his friends kept asking him for copies, was just easier to load up on to the site. Within three months he had created a data base of over 10 000 contacts. He then launched a free print magazine called AI Nite which also focussed on those ‘out and about’ , the magazine resulted in a runner Up award for Most Innovative Project in the Zulu Tourism Service Excellence Awards in 2009. Abhi, is a gentle unassuming kind of guy but has that entrepreneurial spirit which sees him constantly striving to achieve more. Recently, as a Thank You and Give Back to the KZN community Abhi launched the Durban Studio, which is essentially a studio where aspirant photographers can come along for a nominal fee and utilise the facility and hone their craft. This initiative also sees Abhi’s second solo exhibition aptly entitled, Going “Metal” in KZN on display. Stunning images printed on metal highlighting and showcasing the beauty of KZN and by far my favourite is the one of Qunu. With contracts to Pernod Ricard, KZN Tourism,Sunday Times and East Coast Radio, Abhi is a busy guy. It is hard to believe that this exceptional talent is 80% colourblind and produces images of such outstanding beauty.

For more info: www.facebook.com/EyOfTheAbhi or find the exhibition at the: ICS Shop/Love Coffee in Florida Road Durban


These images where shot in HDR (High dynamic range) to produce a greater luminosity than standard digital imaging. Durban Beach Front By Night

Fireworks Over Durban

The Qunu school attended by Madiba with a setting sun in the background. The proceeds of the sale of this particular image will be given to the school.

Worlds Tallest Building: Burj Khalifa Bat

Moses Mabida Stadium

Favourite photographer: Ansell Adams, renowned for his black and white portrayals of the Yosemite National Park in the USA, Abhi’s dream is to be Abhi Indrarajan, renowned for his colour portrayals of the Drakensberg.


Rent This.. Frozen

Animation | Adventure Fearless optimist Anna teams up with Kristoff in an epic journey, encountering Everest-like conditions, and a hilarious snowman named Olaf in a race to find Anna’s sister Elsa, whose icy powers have trapped the kingdom in eternal winter. Stars: Kristen Bell, Josh Gad, Idina Menzel

The Hunger Games: Catching Fire

Thor: The Dark World

Action | Adventure Katniss Everdeen and Peeta Mellark become targets of the Capitol after their victory in the 74th Hunger Games sparks a rebellion in the Districts of Panem.

Watch This.. THE LEGO MOVIE

Animation An ordinary LEGO minifigure, mistakenly thought to be the extraordinary MasterBuilder, is recruited to join a quest to stop an evil LEGO tyrant from gluing the universe together. Stars: Will Arnett, Elizabeth Banks, Craig Berry

Action | Adventure Steve Rogers struggles to embrace his role in the modern world and battles a new threat from old history: the Soviet agent known as the Winter Soldier.

Stars: Jennifer Lawrence, Josh Hutcherson, Liam Hemsworth

Stars: Chris Evans, Frank Grillo, Sebastian Stan

Action

Greek general Themistokles leads the charge against invading Persian forces led by mortal-turned-god Xerxes and Artemisia, vengeful commander of the Persiannavy.

When Jane Foster is possessed by a great power, Thor must protect her from a new threat of old times: the Dark Elves. Stars: Chris Hemsworth, Natalie Portman, Tom Hiddleston

CAPTAIN AMERICA: THE WINTER SOLDIER

300: RISE OF AN EMPIRE ACTION

Stars: Sullivan Stapleton, Rodrigo Santoro, Eva Green

Mockingjay - Suzanne Collins

Operation Paperclip - Annie Jacobsen

You have seen the first two movies, now read the final book in this incredible trilogy.

In the chaos following World War II, the U.S. government faced many difficult decisions, including what to do with the Third Reich’s scientific minds. These were the brains behind the Nazis’ once-indomitable war machine. So began Operation Paperclip, a decades-long, covert project to bring Hitler’s scientists and their families to the United States.

District 13 has come out of the shadows and is plotting to overthrow the Capitol. Though she’s long been a part of the revolution, Katniss hasn’t known it. Now it seems that everyone has had a hand in the carefully laid plans but her.


Experience this The NWJ Bridal and Events Show is KZN’s largest premier exhibition for wedding and function related products and services. The show is hosted at the Durban Exhibition Centre with over 120 beautifully presented exhibition stands and a stunning world class fashion show. The high quality exhibits and displays give brides a great source of inspiration and a good understanding of what suppliers have to offer. The representation of a huge sector of the bridal industry at the show means that you can meet many suppliers in one visit whilst enjoying the ambience created by a fabulous fashion show, great music and beautiful exhibits. Arranging a wedding can be a daunting task for anyone and the show provides a healthy opportunity to speak to the experts and develop your ideas for creating the wedding you and your partner always dreamed of… it’s an integral part of designing your dream day. For those visitors who are looking for functions and events ideas from venues to décor to furniture hire, this show is a perfect opportunity to speak to suppliers and form an important part of networking and keeping in touch with the many talented people and the new trends for 2014!

Listen To This..

Fuel Puppet Strings Rock

Read This..

Foster the People Supermodel Rock

The Fray Helios Rock/Pop

The Martian - Andy Weir Six days ago, astronaut Mark Watney became one of the first people to walk on Mars After a dust storm nearly kills him and forces his crew to evacuate while thinking him dead, Mark finds himself stranded and completely alone with no way to even signal Earth that he’s alive and even if he could get word out, his supplies would be gone long before a rescue could find him. Drawing on his ingenuity, his engineering skills—and a relentless, dogged refusal to quit he steadfastly confronts one seemingly insurmountable obstacle after the next.


Geek News Our resident techno geek, Nick, keeps us updated on the latest & greatest in the tech world. Speedo Aquabeat 2 - 4GB Love to swim with the sound of music. Take your tunes into the depths with this underwater music player, which fastens to your goggles or swimwear, or just floats. Price: R1799 |

Emperor 1510 Gaming Environment Have more money than you know what to do with and a borderline crazy gaming fetish,then get this Luxury gaming chair resembling something from an implausible Hollywood film about hackers and includes a Bose 2.1 sound system, adjustable seat and huge array of connections. Just add your own PC or console and monitors.

Gnarboard Trail Rider

Price: R99 999 | www.firebox.com

Feeling adventurous and in need of a new thrill. This “gnarly” – their word, not ours – electric skateboard packs four-wheel drive, all-terrain tyres and a terrifying 45km/h top speed. One for older kids or, more realistically, you. Price: R41 000 | www.gnarboards.com

Samsung NX300 Samsung’s Wi-Fi equipped NX300 hits all the right spots - beautiful retro styling, a host of connectivity options and DSLR-like performance, thanks to a large 20.3 megapixel APS-C sensor. If you already own other Samsung mobile devices, the NX300 will play nicely with all of them. Price: R6499 | www.samsung.com


www.deelishlifenstyle.com MARCH 2014

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Yassu, Greece is the

word!

Considered the cradle of Western Civilisation, raided by the Huns and Goths invaded by the Serbs and conquered by the Ottomans, Greece has long become synonomous with legends and myths. The history of this magnificent country evokes emotions so strong it often leads to arguments and disagreements, but what is it about this ancient civilisation that holds such appeal for travellers far and wide.


My first memory of arriving in Greece was of the marvellous blend of architecture between old and new. The city of Athens with its ancient ruins dating back more than five thousand years combined with the trappings of modern civilisation like, the efficient underground rail system and the modern office buildings bears testament to the many centuries of development and progress experienced in this glorious part of the Meditteranean. Athens, the capital city was our first stop and there was no one more eager than I to get going and explore this city of many tales. We booked into the gracious Magna Grecia Boutique hotel, elegantly nestled across the road from The Plaka and the adventure began. There are so many beautiful monuments and archeological sights to see but within walking distance of the Plaka is the Parthenon and The Temple of Zeus. The Parthenon is a site to behold and from a distance is truly imposing, but as you draw nearer after a long trek up the path, you can clearly see the signs of age. The Parthenon dedicated to the Goddess of Athena was used back in the early years as a treasury and later a church and of course during Ottoman rule also as a mosque. However, an explosion in 1687 severely damaged the building and many of its statues. In 1806 with the permission of the Ottoman Empire many of the statues were sold to Britain but, since 1983 the Greek government has been committed to having these statues returned.

Thira


The Acropolis

Needless, to say, my travelling companion, my husband was so distraught to discover that most of what you can actually see of the Parthenon has been skilfully restored and most of the original structure no longer exists that he decided it was too hot to keep wandering around the site, which to him was not the ‘real thing’ as he called it and left me free to take it all in at my leisure. It is truly magnificent, if you close your eyes you can be transported back to a different time and imagine the Greek nobility wandering around in their white togas and offerings being made.

Temple Of Zeus In Athens


Climb back down the hill and just a short walk away of course is, The Temple of Zeus, dedicated to the most powerful god, Zeus. Of the original 104 columns only 15 of what was once a magnificent temple remain, but just the site can send chills down your spine. Nearby is the Arch of Hadrian which was erected in 132 AD as a gate between the ancient city and the Roman city of Athens . I thoroughly enjoyed visiting the marble Panathenaic Stadium, where the first Modern Olympic Games were held in 1896 and the Theatre of Dionysus which remains a symbol of history for theatre lovers. Plays were performed here, gladiators fought here and although in ruin today, the acoustics are still so great that a person whispering on the stage can be heard clearly from the back of the audience. But an absolute must is to stroll around the Plaka, enjoy eating the delicious Greek salad served with a slab of feta and walk to the district of Monastiraki and wander around the flea market if its a Sunday. Of great delight to me and not so much to my hubby was wandering around the Central Athens public market. I ate my way down the aisles and bought the most amazing olives and olive oil to bring home with me. If I could, I would probably have bought feta as well but instead I ate as much of it as I could. And then it was off to Crete, the only island that did not fall to the Ottoman empire but stayed rather under Venetian rule at that time. Here we chose the Aquila Atlantis Hotel to rest our weary heads and hired a car to do some exploring. We drove into the olive groves and enjoyed watching the older generations playing backgammon on the sidewalks, we danced with the locals, shared our route with donkeys and enjoyed getting ‘lost’ in the countryside. There are many caves which dot the island and we visited a few, the most famous of which being the Dikteon Cave, said to be the birthplace of Zeus.

The Minoan Palace at Knossos is the biggest attraction on Crete, and well worth at least half a day of your time. There were once over 1,200 rooms here, and some of them have been recreated to give an impression of the scale and grandeur of the palace. The first palace was built here in about 2000BC, but that was destroyed in an earthquake 300 years later. On the north-coast lies Sitia, this quaint and charming town is more visited by Greeks than tourists and so maintains a laid-back and still-Greek feel . It has a lovely waterfront area with some very good eating places. The drive to it along the coast from Ayios Nikolaos, one of the very busy ,very touristy towns, is one of the most beautiful drives on Crete. We drove through Ayios Nikolaos but did not stay long. Hania is Crete’s second-largest city and a favourite of many, and I would find it hard to disagree. The beautiful Venetian harbour is the perfect place for a drink or a meal especially in the evening when it bustles with people and the perfect place to relax after a busy day sightseeing. From Crete we flew to Santorini, just to save time, but if you have the time to spare, a cruise on board one of those beautiful ships or ferries is an ideal way to see more of the islands. And on my bucket list, was one of the ‘1000 things to see before you die”, The Sunset at Oia and I wasn’t wasting anytime getting there. Now Santorini or Thira, was our absolute favourite, we chose the Kamari Beach Hotel to stay in, in the seaside town of Fira. It is perfect whether you want to shop, laze by the pool or party until the wee hours. It is also close to the airport so you don’t spend ages travelling there. The word Plaka refers to “joke” and the areas was famous in the 19th century for it’s Bohemians. 30 years ago the buildings where neglected but over the years have been restored to their previous glory.


Not surprising then that Santorini is the most popular island in Greece as there are few travel destinations that combine beautiful beaches, spectacular scenery, ancient cities, plus an active volcano to such great effect. On our first day we got up early and made use of the hotel’s shuttle to Oia, a hilltop village and were so blown away by the beauty of the surroundings that on the same day, we got down the mountain and headed straight to the bike hire centre, hired a quad bike and set off back to Oia to watch the spectacular sunset. Of course, being a photography enthusiast I could understand the feeling. The silence was palpable and everyone of the hundreds of people gathered around were in awe. My hubby on the other hand could not understand the fuss, all he wanted was for it to be over so we could walk down to the harbour and get something to drink. I had to laugh at his expression of wonder, as a few avid photographers clicked every movement of the sun’s movement. The idyllic surroundings of the town have a complex of white washed blue domed churches and charming, traditional Cycladic and cave houses that are carved into the rock face on top of the cliff, the drama of it all reminded me so much of the movie, Mama Mia with Meryl Streep. The hilltop provides excellent views of the sunset over the caldera. The narrow passage ways can be quite congested and it is not surprising to find that you are sharing your walk with a donkey. The volcanoes of Palia and Nea Kameni and the island of Thirassia are clearly visible from the village. The Ammoudi harbour down below was also a delight, the many cafes and restaurants offer stunning Greek culinary delights but our favourite was the Sunset Tavern, seafood delights for sure. Just a short walk around the corner from the harbour and you have crystal clear waters that you could jump straight into from the pier.


Sunset At Oia

Truly a magical place. Relax here, sip a glass of ouzo or wine with grilled octopus or any other Greek dish in one of the many smalls taverns on this glorious island in the Aegean. When you return home, you will try to replicate this, and fail miserably, even though you’ve cooked the same meal and drunk the same drink, Why? Only because it lacks that Greek ritual when eating a meal –the combination of what you are eating and where you are eating it. It is simply that special something you can only find, taste and enjoy in Greece.


The Greek Isles are as beautiful as their pictures and then some, and definitely a place I would return to. Yes, with the unrest and concern over the Greek future it might be somewhat of a surprise to find that once you get there , it is not as bad as the news portrays it to be, but I would still advise that you wait until things settle down before you make the trip. The people are absolutely amazing and I can safely say that apart from Turkey this is one of the most fascinating places I have ever visited. The rich heritage and culture stays with you so much that when you return home and greet your family, the inclination to say Kalimera cannot be stopped.

Some Travel Tips:

1. As Greece is part of the Euro zone, a Schengen visa is required 2. Take a plug adaptor with if you need to use your hairdryer

3. Free wifi is readily available so if you want to watch you cellphone bill, swith off your data,don’t turn on international roaming and make use of the wifi when it is offered. 4. The current exchange rate is around R18 to 1Euro so it is quite expensive. 5. The best time to visit Greece is not as simple as a season, it depends on what type of holiday you’re looking for and which islands you’d like to visit, but Mid April-Mid June is Spring and early Summer and Sept to Mid October is Autumn. Generally though, it is much, much quieter between October and April and some islands have very little if any activity or staff for that matter. We travelled to Greece in August and the weather was spectacular. 6. The locals are different on each of the islands but all have one thing in common; they are extremely hospitable so don’t be surprised if you get invited home for a meal.


Road To Acropolis

Monastiraki Flea Market

The Plaka

Santorini

Anafiotika Neighbourhood

Fira Town, Santorini


Magna Grecia Boutique Hotel Hotel Magna Grecia is just 5 min walk from Syntagma Square which is about 300m away. The bus stop and Athens metro are also located here. Also, about 300 m away is the Monastiriaki Flea market with its many small shops and TurkishBazaar

This is an understatement, as we discovered firsthand exactly how excellent the service really was when we left our luggage at the hotel as we went off on our island jaunts. We arranged for the hotel to have our bags delivered to the airport on a certain day and time and to our absolute delight, all bags arrived on time as arranged. We did not even have a moment to get nervous, no idea what we would have done if they did not arrive....but this is the kind of ‘extra mile’ that Stelios and his team are willing to go.

The influence of the Boutique Hotel can be felt right from the moment one steps inside, due to its rich blend of Athens’ antiquity with modern civilization thus creating an atmosphere that is culturally rich. It provides astounding interiors where elegance and design blend in to create that ‘home away from home’ feeling with its spacious and airy suites

Magna Grecia offers spacious and elegant individual styled rooms designed with the intention of being sophisticated without being stuffy. The Magna Grecia hotel therefore blends in the enchanting sights of an impressive interior decor which includes famous paintings and other coco mat products that are quite scarce in Athens.

The hotel in Athens lays its emphasis on going the extra mile to satisfy the clients’ needs while at the same time remaining relevant in this competitive world. This aspect has seen it grow positively in leaps and bounds and receiving five star ratings for its great staff performance and a pleasant and affable environment.

The beds and pillows are some of the most comfortable we’ve slept on and the views from the rooms or the rooftop dining area are absolutely spectacular. Imagine eating dinner with glorious, uninterrupted views of the Acropolis in the background. We would certainly recommend you try this gracious and charming hotel.

A small intimate boutique hotel with stunning Acropolis views in the prime central location of the Plaka, one of the oldest places located in Athens. The word Plaka refers to “joke” and the area was famous for its bohemians in 19th century Athens.

Contact: Mitropoleos 54 - 10563 Athens - Greece Telephone: +30 2103240314 Fax: +30 2103240317.


A little Indulgence To Celebrate On Your Anniversary Or Plan A Romantic Weekend Away Escape with your loved one and enjoy a romantic spa and weekend away. A truly captivating destination for your anniversary or a couples getaway. We have found the hidden spa gems. Vindoux Tree Guest Farm & Spa – “A little piece of heaven” If you are looking for a splendid pamper retreat for two , take a journey to the Tulbagh Valley, a breathtaking guest farm and spa. Upon arrival your room is decorated with rose petals scattered on your bed, an exquisite box with decadent chocolates and a bubbly of course! Your bath tub will have rose petals organized in a perfect pattern “I love you���, truly romantic. Your romantic tree house has magnificent views, with zebra’s, wildebees and springboks. Laze around in your luxe toweling robe and enjoy the glamorous surrounding that’s only 90 minutes away from the busy city. You may enjoy a romantic picnic for two in the magnificent garden, or relax on the glorious bed lounges next to the pool. Enjoy the lovely onsite deli, providing you with scrumptious picnic baskets and tasty homemade treats. The spa at Vindoux is a haven of calm set in the beautiful countryside, perfect for a relaxed spa retreat. Handmade Fynbos products are used for your spa treatments so you can indulge in a fabulous treatment and restore your body and mind.

Tree House Guest Farm & Spa

The perfect spa experience for two is the 2 become 1 couple’s package, the treatment takes place in the couple’s treatment room in which to relax and enjoy your pampering session. This includes an Aromatherapy Body Polish, a hot stone massage and a relaxing facial followed by a delectable champagne lunch. The lovely team at Vindoux will ensure that by the end of your treatment you will feel truly pampered. This spa is truly a tranquil place for you to unwind. Vindoux Spa exudes comfort and relaxation, a perfect idea to rekindle your love and relationship.

Vindoux Day Spa, Vindoux Guest Farm, Twee Jonge Gezellen Road, Tulbagh, 023-230 0635

Spa enquiries: 073 874 8454 vindouxfarm@gmail.com www.vindoux.com


Wedge View Country House & Spa Spoil yourself and your partner, surprise your loved one with a luxurious spa break at Wedge View Spa. This elegant country house provides a thoroughly relaxing and luxurious experience.

Don’t be afraid to ask your therapist questions, she will know how to treat your skin. This Anti–Ageing treatment help minimize fine lines and wrinkles using only Theravine skincare products.

The rooms are exquisite with king size beds. This luxury spa includes wonderful relaxation areas. Spend time to appreciate this spa’s beauty and soak up the sun in the spectacular garden or experience the solar heated swimming pool. Warm up in the steam room or have a romantic A-la carte lunch on the raised deck lapa overlooking the stunning views of the vineyards. If it’s perfect skin you are looking for, book yourself a Theravine Anti-Ageing Facial.

A plasticizing mask is applied and it smelled divine, my fine lines were reduced and my face had a healthy glow. I highly recommend this Anti-Aging facial treatment.

My therapist Alicia is a very talented lady, she is committed to make you look and feel rejuvenated. This facial treatment is followed by a foot, shoulder and neck massage.

Wedge View Country House & Spa, Bonnievale, Farm 266/11, Vlottenburg, Stellenbosch, Cape Town 021 881 3525 079 526 8093 info@wedgeview.co.za www.wedgeview.co.za


The elegant Country Inn is situated in the heart of Zevenwacht’s picturesque vineyards.The luxury suites are cosy and comfortable for a romantic night away. You have the luxury of your own private terraces and beautiful views of Table Bay and False Bay. Enjoy the spacious and elegant swimming pool. A splendid and calming place, the staff is very enthusiastic and helpful. The Zevenwacht Mangwanani Spa is surely the best African royal spa to experience during the day or night spa retreat. The award winning spa is tucked away above the winelands with stunning surroundings of the tranquil Zevenwacht vineyards. Mangwanani is a beautiful sanctuary, they have everything you need, for healing the body and mind. The moment you arrive you are warmly welcomed with the drumming and traditional singing of the beautiful African ladies. The ultimate spa experience with your loved one is the moonlight night spa treatment. Before your African pamper session, you have to slip into your robe and slippers.The spa therapist walks you to your treatment room, giving you a moment to feel comfortable and relaxed. This helps to calm the body as you sip on your bottled water, keeping your body hydrated.

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Our African spa treatment includes a head, neck and shoulder massage, followed by a royal foot massage and a full body hot stone massage. My therapists had a nurturing touch, using a unique African healing ritual massage. The bespoke African spa experiences have been created to relax, revive and restore your body and spirit. The staff is adorable and will make you feel relaxed. After your treatment your therapist welcomes you to a delicious dinner with mouth-watering desserts. A true blissful experience! Zevenwacht Wine Estate, Langverwacht Road, Kuils River, Cape Town 021 900 5700 hotelgm@zevenwacht.co.za http://www.zevenwacht.co.za Mangwanani Spa Central Reservations 086 550055 www.mangwanani.co.za

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Santé Hotel, Resort and Spa One of the most romantic hotels set in a 160-hectare wine estate and flanked by the Simonsberg Mountains, Santé Hotel, Resort and Spa is the epitome of tranquillity. The elegant rooms at Santé have a contemporary design, chic and opulent, filled with exquisite furniture, a deluxe four -poster tub, your own private balcony. The spa also boasts a peaceful relaxation indoor heated pool, a sauna, and a Jacuzzi. Dine a la Carte on gourmet dishes at the hotel’s Debut Restaurant, using only fresh ingredients, sourced locally as well as from Santé’s own organic fruit, vegetable and herb gardens. The staff is helpful and charming. Indulgence continues with a full body Swedish massage to help you relax and de-stress your body and mind.

Highly suggest ……. You would want to come back!

The therapist, Leslie was lovely and attentive, using Theravine relaxing massage oil. Your therapist will ask you if you prefer a light or firm pressure. The Deep Tissue Massage is perfect for deep rooted muscular aches and tension, I prefer a slow and gentle massage. The therapist massage the back, front of each leg, your arms and finishes with a relaxing foot head and shoulder massage. After your massage, unwind on the plush bed lounges sipping on cocktails. You will leave the spa feeling relaxed and revitalized.

Santé Hotel, Resort and Spa, La Belle Vita Wine Estate, Simonsvlei Road, Paarl 021 875 8100 ressante@orionhotels.co.za www.santesa.co.za www.orionhotels.co.za


Cape Town has been selected as World Design Capital 2014, been voted the Best City in the world to visit for the second year in a row by The Telegraph Travel and 3rd best city by Lonely Planet and we know you love the Mother City too, but there’s no reason to always do the same touristy things when visiting. On the other hand, if you are lucky enough to live in one of the most beautiful cities in the world, be sure to explore your surroundings.

The Durbanville Hills cellar which is only 20 minutes from the city centre, is synonymous with Cape Town. Here you can enjoy breathtaking views of Table Mountain, Table Bay and Robben Island. The wines produced here reflect the unique terroir of endless valleys, slopes and the cool climate thanks to the South Easter that blows over the Atlantic, drenching the vineyards with cold, moist air.

In Cape Town’s city centre, an Underground tour of Cape Town in the subterranean throughways which dates back to the mid 1600s, offers you a thrilling adventure. Cape Town was known in the early days as “Little Amsterdam”, a time when canals and rivers acted as routes of travel and supplied the Company Gardens and ships with fresh water. The tunnels are located under the busy streets of the city centre and a guided tour starts at the Castle of Good Hope.

Staying in Woodstock, the edgy gallery What if the World is a must see. The gallery provides a platform for emerging young artists to exhibit their work during regular art events and workshops.

Once you’ve explored your cultural side, head to Long Street for trendy shopping and restaurants. It’s one of the best places for a night out offering everything from elegant dining to clubbing.


Just up the road, the Labia Theatre on Orange Street is the oldest independent art-repertory cinema in South Africa, showing independent movies, foreign films, historical cinema and other alternative art circuit films. It’s also the only cinema where you can relax and enjoy a drink from the bar whilst watching a movie!

The Book Lounge in Roeland Street is a magical literary world where rare books, poetry readings and story-telling meet. Have a coffee in their lounge area, speak to the knowledgeable staff and find the joy in paging through one of their vast selection of the latest fiction and non-fiction books.

The Biscuit Mill in Woodstock has become somewhat of an institution in the Mother City with a collection of arts, craft, fashion and design shops. On Saturdays the bustling, vibey Neighbourhoods market is brimming with organic and fresh foods to enjoy either there, or to take home.

And finally, Cape Town’s natural beauty is there to breath-in, so take a bike ride along the Sea Point promenade, hike up Lion’s Head on a full moon night for an incredible moonlit view of the city or soak up the sun at Camps Bay beach.


Cavalli Estate is born from a family’s love for horses, wine and cuisine and the sublime result when all three passions find a single home in the Stellenbosch Wine Route district. Indeed “I Cavalli” means “the Horses” in Italian and ‘I Cavalli Dorati” the “Golden Horses” pin can be seen worn by our team and guests that have already become loyal supporters. “Cavalli’s dedicated team are striving to ensure that it becomes a world class estate in terms of its enduring aspiration for quality with the principle of integrity at its heart,” says Lauren Smith, Cavalli’s Operations Director.

Cavalli

Wine

Located in the foothills of the Helderberg region of Stellenbosch, cooled by summer breezes off False Bay and combining with the other terroir elements, this region known as the Golden Triangle is where renowned winemaker Guillaume Nell produces Cavalli wines. 100% Vititech motherblock plant material is used on the farm – resulting in virus free vineyards and optimal growth, producing outstanding wines. Extreme attention to detail from soil preparation to bottling, through a hands-on approach secures grapes of the highest quality. The inaugural vintage was the 2009 ‘Warlord’ Cab Sauv/Shiraz, winning Gold at the International Wine and Spirits Competition, followed by the 2010 ‘Rogue’ Pinotage/ Malbec and the recently bottled Chenin Blanc based ‘Cremello’ 2012.

Cavalli’s in house label wine is produced from vines situated in the world-renowned Stellenbosch winelands. The Helderberg region in particular is known locally as the Golden Triangle of South African wine. WINE TASTING Tastings of the estate wines are hosted in the wine tasting room in the lower ground level. Hours are from 10- 7 Wed-Sat and 10-3 on Sunday


Equus

Boutique

The boutique showcases a range of South African designers, curated for the collection for their synchronicity in design ideals and the pursuit of quality through passion for their particular craft • The Curator Menswear • Tammy Frazer Bespoke Parfum • Yswara Luxury Tea • Ida Elsje Jewelry • Kretschmer Ladies Fashion • L’MAD scarves • Philippa Green Jewelry • Terre D’Afrique organic Skincare • Jeanne Laubser Ceramics • Michou Objects D’art

Ida Elsje Jewelry

Yswara

Michou Rosochacki Osterwald & Frazer


EQUUS at Cavalli is set to establish itself as a premier fine dining destination locally and internationally. EQUUS, the Cavalli Estate restaurant is an exciting pilot project with the Green Building council of South Africa and is set to be the first Green Star rated restaurant and exhibition space in the country. Designed by the Architectural Team of Bouwer Architects and Lauren Smith, the passively designed building uses Geothermal energy of the dam to heat and cool, Solar Energy and a waste water treatment plant to recycle 93% of the estates water along other initiatives to encourage sustainability. Cavalli’s approach to cuisine can be described as ‘a contemporary take on the classics’, encompassing a combination of freshness, flavour and flair. Real, humble food cooked textbook style, paired with an expertly crafted wine list and selected whiskeys. Herbs and a selection of vegetables on the menu are grown in the Estate’s self sustained heirloom garden. The restaurant is now open for lunch and dinner 4 days a week, Wednesday through Saturday for Bistro Lunch and Fine Dining Dinner and Sunday for Fine Dining lunch only. Restaurant bookings: (021) 855 3218 (9am - 5pm)


Granny Mouse Country House & Spa A

t Granny Mouse Country House and Spa our doors are always open with a warm welcome. With a heritage spanning 30 years – we have customised the art of making guests feel as though they are home away from home! Situated in the heart of the KwaZulu-Natal Midlands, Granny Mouse is the perfect setting for rest, relaxation, as well as weddings and conferences and is only one and a half hours from Durban or four hours from Johannesburg. Guests are spoilt for choice with the beautiful, serene gardens, a Spa, that is newly managed by Camelot Spa and includes a wide selection of treatments to choose from For other events such as corporate conferences - packages can be custom made to include team-building, wine, whiskey and beer tasting and more. For those looking for a bit of adventure, you can explore the area that provides a number of activities or you can stay in, as the property itself provides a wide range of features including two swimming pools, river walks as well as board games, children’s activities and interesting gardens, amongst others. For more information; Contact: 033 234 4071 or visit www.grannymouse.co.za

With 32 rooms that cater for singles, couples and families – ranging from garden rooms with garden views, deluxe rooms with river views or deluxe suites with river views – one can be delighted by a fully stocked mini bar, air conditioner and heater, 10 DTSV channels and tea and coffee making facilities and feel comfortable knowing that the staff will attend to their requests. Breakfast is included in all accommodation bookings and does vary in cost according to the seasons.


Eave’s Fine Dining Restaurant At Granny Mouse

Granny Mouse has a number of valuable assets setting them apart from the rest. An award winning Eaves Fine Dining Restaurant, Diners Club Diamond Award winning wine list, newly refurbished bistro with its latest menu having just been launched. Granny Mouse Country House and Spa’s Chef Ryan Brand says that he is passionate about cooking. Despite being a natural in the kitchen and having learned the art of whipping up delicious meals, Chef Ryan Brand says, “cheffing’ was not an obvious career choice for me. Growing up, I envisaged something much less colourful or creative, like Accounting.” As his favourite past-time, Brand enjoys dreaming up delicious new offerings for patrons and guests of the celebrated Granny Mouse Country House and Spa and has many of his latest thought out recipes included in the new Bistro Menu, which caters for all.

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Himalayan Crystal salt was first found in 1872 in the salt range of Pakistan known as the sub-Himalayan region

F USES O T E M O S AL AYAN S HIMAL

IMPORTER & SUPPLIER Universal Vision Trading 1 Red Square, Lekkerwater Road Sunnydale, Cape Town 021 785 7573 info@universalvision.co.za www.universal.co.za facebook: Universal Vision

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Equus Dine at Cavalli In November 2001, Henrico Grobbelaar traded in his career as a trained engineer (Bachelor of Science in Polymer Engineering), for the culinary world - and has never looked back. Today he is of one South Africa’s most creative and celebrated young chefs with a long list of accolades and an enviable resume which includes: Sunday Times Chef of the Year 2009; San Pellegrino International Young Chef of the World 2009; Executive Chef to the World Economic Forum in Switzerland 2010 and the 2010 FIFA World Cup. Captain of the South African Culinary Olympic Team in 2008 – 2012 and part of the national culinary team since 2005. From the position of Executive Chef at The Twelve Apostles Hotel Henrico joined the young creative team behind the creation of Equus Restaurant at Cavalli Estate. Henrico worked alongside Lauren Smith and Bouwer Architects to design the modern state of the art kitchens in what is set to be the first Green star rated restaurant in the country and an inevitable design and gastronomical destination. Says Grobbelaar: There are always new trends, new styles and new techniques, and this is what keeps my passion alive.

I want to learn as much as I can. Passing this knowledge on to the next generation of Chefs is another fulfilling part of my job as I witness the evolution of their skill sets. “Being involved from the project inception at Cavalli Wine Estate, I am fulfilling another ambition which is the ability to showcase the culmination of my experience gained in the past 15 Years.’ Chef’s Food Philosophy:

F

ull simple flavours are essential as well as an honest meal. I want to feel satisfied with the basic key points of food, be it balance, texture, colour and flavour. Being able to excite and satisfy the guest by passionately adhering to these fundamentals is how you build your relationship with guests, and ultimately a successful restaurant.


Lemon Tart Ingredients 112 ml 112 ml 3 ea 3 eggs

(Yields 4) Cream Sugar Lemon Juice and Zest

Method: 1. Grate the lemons, slice and juice them. 2. Whisk the eggs and the sugar together. 3. Slowly mix in the cream. 4. Mix the lemon juice and zest into the above. 5. Line a tart pan with the sweet pastry. 6. Pour the lemon tart mix into the base and place in a hot oven at 180 째C for 15-20 minutes or until lightly golden and set. Base Crumble Ingredients (Yields 4) 250 g 125 g

Tennis Biscuits Butter

Method: 1. Blend the tennis biscuits till a fine crumble. 2. Pour the melted butter to the crumbs and mix well 3. The butter needs to coat each biscuit crumble. 4. Pour the crumble base in a 2cm thick baking tray. 5. Press down to compact and spread evenly. 6. Transfer to fridge for 10 minutes for the butter to firm up. Italian Meringues Ingredients (Yields 8) 5 ea Eggs 250 g Sugar, Castor 125 ml Water Method: 1. Heat the sugar and the water, make sure the sugar dissolves. 2. Cook until the syrup reaches soft ball stage. (110째C-115째C) 3. Meanwhile whisk the egg whites until stiff peak. 4. Add the cooked sugar whilst beating the egg whites. 5. Beat until cool. 6. Use this as a base for choc marquis. Meringues Tips Ingredients (Yields 8) 360 g 720 g 1 ml

3. Gradually beat in the sugar until stiff. 4. Line a baking sheet with silicon paper. 5. Pipe shapes onto trays and bake at 100째C until dry. 6. Equipment must be clean and free of fat as fat prevents the egg whites from whipping. 7. Fat or grease prevents the albumen strands from bonding and trapping air bubbles. 8. The yolk also contains fat so take care when separating the yolks from the whites. 9. Acid such as vinegar, lemon juice and cream of tartar strengthens the egg white and extends the foam and produces more meringue. Acid also stabilizes the meringue. 10. If the foam is over whipped the albumen strands, which hold the water molecules with the sugar suspended on the outside of the bubble, are over stretched. 11. The water and the sugar try to make contact and the sugar dissolves making the meringue heavy and soggy. 12.You will need to discard the meringue and start again.

Egg White Castor Sugar Cream of Tartar

Method: 1. Beat the egg whites until foamy. 2. Add the cream of tartar and continue beating till the till the egg whites are stiff.

Lemon and Mint Air Ingredients 500ml 25ml 2.5ml 100g

(Yields 8) Mint Tea, Ice Cold Lemon Juice, Only Xatham Gum Egg, Whites Only

Method: 1. Bring 500ml of mint tea to the boil. 2. Remove from heat. 3. Add the Xantham Gum and lemon juice and mix with hand blender. 4. Cool down to 40C and add the egg whites. 5. Mix with a hand blender. 6. Add to thermo gun and charge with 2 cartridges. 7. Espuum in a one use cup and spoon on plate.

White Chocolate Ice Cream Ingredients (Yields 4) 3 Egg Yolks 250 ml Cream 250 ml Milk 90 g Sugar 100 g Melted Chocolate, White 50 g Chocolate Sauce, White 50 g Chocolate Chips, Chip Method: 1. Place the cream and the milk in a saucepan split the vanilla pod in half and bring to the boil. 2. Mix the egg yolks and the sugar together. 3. Add a bit of the hot liquid to the egg mixture. 4. Stir and add back to the saucepan, stir on a gently heat until the custard thickens slightly, add the chocolate and the chocolate sauce. 5. Strain and leave to cool, add the white melted chocolate. 6. Once cool, churn in ice cream machine for 10-15

minutes then freeze.


Lemon Short Bread Crumble Ingredients (Yields 500ml) 280 ml Flour 125 ml Sugar, Icing 125 ml Butter 1 ea Lemon, Zest 0.5 ea Vanilla Bean Method: 1. Preheat the oven to 170ËšC. 2. Combine all the ingredients in a stand mixer fitted with the paddle attachment. 3. Mix on medium high speed until the butter is fully incorporated bit the dough is still crumbly. 4. Transfer to a baking sheet lined with silicone paper and bake the crumble for 10 minutes. 5. Remove from the oven and stir to break into smaller pieces.

6. Return to the oven and continue to bake until golden brown, another 10 minutes. 7. Cool the semon short bread to room temperature. 8. Crumbel and use as a base for the icecream. White Chocolate Ganache Ingredients (Yields 6) 125 g Cream 300 g White Chocolate Method: 1. Place the cream in a saucepan. 2. Bring to the boil. 3. Remove the heat and add the white chocolate. 4. Whisk until smooth. 5. Pour into a squeeze bottle.


Raison Gel Ingredients (Yields 8) 250g Raisons 125ml Sherry Old Brown 125ml Water 3g Agar Method: 1. Soak the raisons overnight in the liquid. 2. Bring to the boil and boil for 5 minutes. 3. Add the agar and keep at 90 C for 1 minute. 4.Add salt and pepper and blend in Thermo mix till smooth. 5. Add water if necessary. 6. Strain and leave to set, re-blend and transfer to squeeze. Apple Tang Espuma Ingredients (Yields 8) 400ml Juice, Apple 100ml Apple, Sours (Contains Alcohol) 5ml Vinegar, Apple 5ml Xatham Gum 100g Egg, Whites Only Method: 1. Bring apple juice to the boil. 2. Remove from heat. 3. Add the, Xantham Gum, Apple Vinegar and mix with hand blender. 4. Cool down to 40C and add the egg whites. 5. With a hand blender. 6. Add to thermo gun and charge with 2 cartridges. 7. Keep warm until service. 8. Espuum inside the pickle apple. 9. (Core hole) Apple Pickle Ingredients (Yields 4) Pickling Liquid 4ea Apple, Granny Smith 150ml Verjus, White 10ml Rice, Vinegar 20ml Water 60ml Sugar, Castor 1stran Saffron 12g Salt

Method: 1. Bring the pickling liquid to the boil in a small pot over a medium heat. 2. Place the corn in a bowl and pour the hot liquid over the kernels. 3. Cool to Room temperature. 4. Remove the apple core and peel the apple. 5. Cut to desired shape, in this case 2mm tick slices. 6. Transfer to the pickle and leave for 15 minutes. 7. Make sure all the apple sliced sheets is covered with the pickle to prevent it from oxidizing. 8. Stack the pickled apple slices on top of each other when plating.

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Caramelised Walnuts Ingredients (Yields 4) 80g Nuts, Walnuts, Toasted, Peeled Sugar syrup (equal quantities of sugar &water) 1g Spice, Gingerbread Method: 1. Boil the walnuts in the sugar syrup. 2. Add a little of the gingerbread spice until the walnuts are fully coated. Preheat the oven to 180째C. 3. Place the coated walnuts on greaseproof paper and put them in the preheated oven until they caramelise. Cider Ale Jelly Ingredients (Yields 4) 8ea Gelatine Leaves 600ml Ale, Cider 2.5ml Sugar, Granulated 2g Agar Method: 1. Bring the ale and the agar to the boil. 2. Soak the gelatine in cold water and then remove and squeeze out the excess water, melt in a pan and add to the ale. 3. Then add the sugar, heat through until the sugar and gelatine is dissolved, 4. Pour the liquid into a shallow tray lined with cling film and leave to set. Dried Grapes Ingredients 100g Grapes

(Yields 4)

Method: 1. Cut grapes in half and remove the pips. 2. Place in side a oven tray skin side down. 3. Leave under the pass for 3 hours to dry out. 4. Serve with the quail, set up at pass before service.

Blue Cheese. Ingredients (Yields 4) 80g Blue Cheese Method: 1. Serve 20 g of blue cheese per person. 2. Gently break the cheese medium size chunks.

Celery Curls Ingredients (Yields 4) 2ea Celery Bunch 250ml Water, Ice Method: 1. Peel very thin with a potato peeler. 2. Store in ice water for 15 minutes. 3. Celery will curl up.


Springbok Fillet Ingredients: 180g Fillet, Springbok 50g Butter 15g Salt 5g Pepper Method: 1. Clean the venison fillet and remove the silver skin. 2. Portion into 180g portions. 3. Use a thickest based frying pan as it will retain the heat much more than a thinner pan during cooking. 4. Dry the venison fillet with kitchen paper first or it will steam not sear and spoil the effect you are after. “Maillard reaction” 5. Oil the venison fillet, not the pan. 6. Very simply this will allow you to sear it at a high temperature using oil without smoking out the kitchen. 7. By brushing the venison fillet with oil you will also make the seasoning adhere better and more evenly. 8. Heat the pan for 2 – 3 minutes over a high heat without any thing in it before you add the oil – brushed venison fillet. 9. If it does not immediately start to sizzle loudly when you add the venison fillet it is not hot enough. 10. Season the venison fillet generously with salt and pepper evenly all over. 11. The venison fillet needs a reasonable amount of salt and pepper to truly enhance its flavors. 12. When searing the venison fillet you must not over – crowed the pan. 13. The portions of venison fillet must be spaced out. 14. Too much food in a pan will reduce the temperature of the pan and will cause the food to boil or steam instead of searing. 15. Once you have seared the venison fillet all over and it is neatly cooked, add a little butter to the pan. 16. Once the butter melted and is foaming and brown, tilt the pan and spoon the butter repeatedly across the venison fillet while it continues to cook.(For tender medium well add stock to leach the blood.) 17. This will add the most delicious rich glaze and will take the \venison fillet to the next level. 18. Transfer to a moderate oven 180˚C fan assist and cook for 5 to 8 minutes for medium. 19. Remove from the oven and leave to rest for 4 minutes. 20. Resting is a major part in the end quality of the product; it allows time for the blood to be absorbed by the muscle fiber.

Roasted Butternut Squash and Tahini Puree Ingredients 2ea Butternut, Large Peeled (1000 g) 2ea Onion, White 50ml Oil, Olive 30ml Tahini, Paste 20ml Lemon, Juice 1ea Garlic, Clove 5g Salt 3g Pepper, Black Method: 1. Butternut cut into 2cm x 6cm wedges. 2. White onion cut into 3m wedges. 3. Garlic clove finely sliced. 4. Preheat the oven to 220˚C. 5. Put the butternut and onion in a large mixing bowl and add 50ml of olive oil salt and pepper. 6. Toss well and spread on a baking sheet with the skin of the butternut facing down. 7. Roast in the oven for 35 – 45 minutes until the vegetables has taken on some colour and are cooked through. 8. Remove the cooked vegetables from the oven and cool down to room temperature. 9. To make the sauce place the tahini in a small bowl along with the lemon juice, 2 tablespoons of water, the sliced garlic and a pinch of salt. 10. Whisk until the sauce is the consistency of honey 11. Place the sauce in saucepan over a medium heat. 12. Ad the butternut and onion, mush with a spoon and mix through. 13. Do not let the mixture burn. 14. Transform to thermo mix. 15. Add a little bit of bread crumbs to the micture for a smooth consistancy.

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Roasted Buckwheat Ingredients 250ml Buckwheat, Whole 500ml Water, Be Accurate 50g Onion Brunoise 100g Parsley, Break the Leafs 100g Celeriac, Brunoise 50g Carrot, Brunoise 3ml Salt Method: 1. Place the water and salt in a small stainless pot, but do not turn the water on just yet. 2. In a bare stainless skillet, toast the buckwheat over med-high heat until some grains begin to darken and you smell a nutty, popcorn aroma. 3. About one minute into toasting the buckwheat, begin heating the water on high. 4. This little delay will help your buckwheat and water be ready closer to the same time. 5. When the water boils and the buckwheat is toasted, remove the buckwheat from the heat and reduce the water to low heat. 6. Slowly add the buckwheat to the water, being careful because it will boil up. 7. Cover the pot and cook on low for 10 minutes, or until no water remains. On service •Saute the onion, carrot and celeriac together till golden brown. •Add the buckwheat and sauté, Season with salt and pepper. •Add the the parsley leafs and send to the pass.

BON VIVANT

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Gastrique Ingredients 60ml Yields 60 30ml Water 60ml Sugar 50ml Vinegar, Apple 1ea Spices, Bay Leaf 1ea Spices, Cinnamon, Whole, Stick 1ea Spices, Clove, Whole 1ea Spices, Star Anise, Whole 5ml Spices, Pepper, Black, Whole 1ea Vanilla, Pod, Split in Half Lengthwise Method: 1. In a 1L saucepan over medium heat, mix the water and sugar together. 2. Have pastry brush and some water nearby, as during cooking, the sugar may crystallize on the sides of the pot. 3. And you will need to brush the sides of the pot with a wet brush. 4. This will help to prevent the sugar from crystallizing when the gastrique is cool. 5. As sugar syrup cooks , it will begin to brown around the edges first, gently swirl pan to prevent burning in spots. 6. Do not mix the sugar syrup with a utensil once it begins to thicken. 7. Continue cooking until the sugar syrup turns golden brown, remove from the heat and carefully add the vinegar. 8. Return to the heat and add the spices, cook until the mixture is smooth, about 2 minutes. 9. Strain through a fine sieve while still warm.

Pear Gastrique Ingredients 4ea Pears 50ml Water 2ea Lemon, Juice 60+ml Gastrique 5g Agar 50ml Oil, Sunflower Method: 1. Peel the Pear and grate it. 2. Pour over the lemon juice to prevent it from oxidising 3. Place in a medium sauce pan with the water, Gastrique. 4. Slowly bring to the boil and simmer for 5 minutes (Add water if needed) 5. Add the agar and cook for a further 2 minutes. 6. Transfer to a blender and blend for 5 minutes. 7. Leave to set in fridge. 8. Transfer the set pear to thermo mix, blend and slowly add the oil. 9. If needed add a bit of apple vinegar and water for the correct consistency. Pear Cigars Ingredients 1ea Pear, Ripe Sliced Wafer Thin top to Bottom 250ml Water, Iced Lemon Method: 1. Place the sliced pear in the iced lemon water and leave until needed. 2. Do this before service.

Red Wine Sauce Ingredients 2ea Onions 1ea Garlic, Clove 1ea Carrot, Dice 1ea Bones of 1 Chicken 5ea Mushrooms, Button 100ml Madeira 500ml Red Wine, Full-Bodied 2000ml Beef, Stock Method: 1. Put the shallots, the garlic clove, the diced carrot and the Chicken bones in a heavy-based saucepan to roast on the stovetop. 2. Add the button mushrooms and continue to roast the vegetables until they are caramelised and golden brown. 3. Add the Madeira and reduce the mixture until it becomes syrupy. 4. Then add the full-bodied red wine and reduce the liquid until there is just a quarter left. 5. Add the veal or beef stock, whichever you are using, and reduce the liquid to a sauce-like consistency. 6. Pass through a fine sieve. 7. Season and serve.

Porcini, Veloute Ingredients 50g Onion, Finely Diced 1ea Garlic Clove, Crushed 50g Butter 300g Porcini, Rehydrated weight 1ea Herbs, Thyme, Sprig 100ml Riesling 600ml Stock, Chicken 300g Cream 1g Salt 1g Pepper, White Method: 1. In a pan, soften the finely diced shallots and the crushed garlic in the butter, add the rehydrated porcini mushrooms and the thyme and cook on a low heat for 10 minutes. 2. Pour in the Riesling and reduce to an syrup consistancy, then add the chicken stock and simmer for 10 minutes. 3. Add the cream and simmer for five minutes, then blitz in a blender until the mixture is smooth. 4. Pass it through a fine sieve. 5. Season with salt and white pepper.


Chef Ryan Brand Granny Mouse After completing his course with The International Hotel School, Brand began his culinary career in 2005 as a trainee chef at the Cape Milner Hotel where he was later appointed as Chef de Partie – which opened many doors for him. As a Chef de Partie, Brand took on many restaurants, both locally and internationally – from the Western Cape Arabella Hotel and Spa in 2006, Boca West Country Club in the USA between 2006 and 2007, Sailfish Point Country Club to the Pine Hollow Country Club, both in the USA in the year of 2008 where he stayed until finally joining the Vanilla Restaurant in Cape Town, in 2010. All his hard work had paid off as he was then promoted to Junior Sous Chef in 2011, before joining Granny Mouse Country House and Spa later that year. As a Chef who is not shy to let his inner child play free in the kitchen, Brand is not afraid to experiment and come up with novel ideas and adds that he gets inspiration from South African culinary trend-setters like Reuben Riffel. He is also passionate about buying locally produced products and Granny Mouse share the same values, as they source much of the fresh ingredients used in thekitchen– such as trout, guinea fowls, warthog and veggies – from local producers. With a flair for creativity Brand is also hands on when it comes to personalising menus for weddings and conferences at Granny Mouse and has had many positive reviews from clients. As a family man, Brand says that his favourite thing to do is spend time with his wife and one year old baby boy and one day hopes to introduce a love for cooking to his son.

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BON VIVANT

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Smoked Salmon Salad On Rye Bruschetta

Ingredients 240g smoked salmon 1 small red onion sliced 120g feta cheese cubed 2 avos sliced 60g Sunflower seeds toasted 100g cherry tomatoes halved 200g lettuce washed 4 slices rye bread 80ml and 20ml olive oil 20ml lemon juice 10g garlic chopped Salt & Pepper Plan of action 1. Mix the 20ml olive oil with the chopped garlic 2. Combine the 80ml olive oil lemon juice and season with a pinch of salt 3. Toast the rye bread and when it’s done coat each slice with the mixture made in step 1 4. Put the slice of bread on your serving plate and then top with lettuce, and layer the rest of the ingredients finishing off with the salmon and a drizzle of the lemon dressing, then sprinkle on the toasted seeds.


Chicken Satay & Peanut Dipping Sauce Ingredients:

Sauce:

400g chicken satays, cubed into 12 pieces 50g white sesame seeds 50g black sesame seeds Salt 12 short skewer sticks

1can coconut milk ½ cup peanut butter 1tblsp brown sugar 1small onion ½ tsp. chopped green chilli ½ tsp. chopped garlic ½ tsp. chopped ginger 50g chopped coriander 1 small packet of chipniks chips

METHOD:

METHOD:

Skewer 1 piece of chicken per stick, season lightly with salt and then coat with sesame seeds. In a medium hot pan cook the skewers off, and finish them in the oven at 180 degrees for 4-5 minutes. Remove and they are ready to plate.

In a small saucepan sauté the onion, chilli, garlic and ginger, this should take 2-3 minutes. Then add the rest of the coconut milk, soy sauce, sugar and peanut butter. Cook on a low heat for 5 minutes, and finish with the coriander. Pour the sauce in a nice bowl and place satays next to it…

finish off with a chipniks garnish.


no ordinary energy drink.

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BEAUTY

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March 2014