elegance is a question of choice
Itâ€™s All About The Cup
deelish Goes To
T O P G E A R
Wit SA h Pros on T ecc ap o &
Christmas in July-Clarens
Get Crafty With Beer Scrapbooking
Meet Pastel Heart Graffiti Artist
The Crew: ello all our fabulous readers. We promised that we will bring you quality information and this month with our theme being “Getting Crafty” our team has certainly pushed the boat out. We’ve scoured the country looking for those amazing, yet little known crafters and artists and there were so many we couldn’t fit….but we will definitely include in future editions. We’ve met amazingly talented individuals who quietly go about their business without huge marketting budgets behind their product, but the quality and workmanship of what they’re doing is so remarkable they’re already making waves. Like, the two energetic ladies from Tea Hunters, both holding down full time jobs but still making a wonderful product that is sure to grow in leaps and bounds. Or the young “street artist’ Pastelheart, all I can say is, his work is amazing….listen out for his name and look out for his art. Or the young lady in Johannesburg that is making the most exquisite handmade jewellery while still studying for her law degree, her brand, Azura is going to be around for a long, long time. So much talent in our beautiful country, we can’t showcase them all but we will always keep bringing them to you as we meet them. Look at the growth of Darling Brew, what started out as a dream for a young couple is now a thriving business, and their craft beer is chosen over and over again above imported beers. Beautiful Clarens in the OFS, is the home of arts and crafts and with 23 art galleries to choose from, it is only a visit to this little gem in the mountains that will make you understand why Brad Pitt loves visiting the quaint town when he is here. Craft beer, handmade soaps and scrubs, beautiful sculpture and art….one can find just about anything you like, not to mention the splendour of the surrounds. So we hope you enjoy our “Craft edition” and if you do try some our “craft” recipes, please share your experience with us.
Editor: Aaliyah Mia email@example.com 083 661 4322 Sales & Marketing: Nick Dewing firstname.lastname@example.org 071 881 4978
Publisher and Designer: Stephanie Lambert email@example.com 083 321 4521
Contributor: Kerryne Nico
Take Care, until next time……
And Get Crafting!!!!
JULY 2013 ON THE COVER
08/ Scrapbooking 24/ It’s all about the Cup 32/ Deelish Goes to Top Gear 42/ Christmas in July- Clarens 58/ Meet Pastel Heart 60/ Get Crafty with Beer 78/ Win with Prosecco CULTURE 6/ Handmade with Love Saluting S.A’s craftsmen
7/ Making Sense of Scents Make your own candles
8/ Scrapbooking An inside view
10/ Getting Started with Scrapbooking
All you need to know to preserve your precious photos
BEAUTY 12/ Your Friend In Fashion, Tracey Style for the fuller figure
14/ The Heat is On
Bronzing make-up for the winter
16/ Dare To Be
New active wear range
18/ Emma Jane
Handbags made with love
HEALTH 22/ Mayfair Spa
Wellness centre in Somerset West
24/ It’s All About the Cup
Your correct bra size- Liza Clifford
HOME 25/ Craft Ideas For The Home Inspiring ways to get crafting
SPORT 32/ TopGear & GT Super Cup Deelish goes racing
GADGETS 36/ Gizmos For Guys
New techno gizmos for guys
ENTERTAINMENT 38/ Leisure
What to watch, rent, listen to SA On Tap Craft Beer Festival
TRAVEL 42/ Crafty Clarens
The crafty town of Clarens invites you to Christmas in July
COMPETITIONS 23/ Special Offer Mayfair Spa
40/ Win With SA On Tap
Win 4 double tickets to the Craft Beer Festival
DISCOVER 48/ Abalone House 50/ Cuvee Restaurant 51/ Rust en Vrede 52/ The Grill Jichana 55/ Villa Zest 56/ Bella Jo Pasta 57/ Tea Hunters 58/ Meet Pastel Heart 60/ Getting Crafty 62/ Darling Brew 64/ Creation & The Arts 66/ Barrettâ€™s Ridge Beer Bread BON VIVANT 67/ Cook Like A Chef Lucas Carstens
78/ Win With Bottega
45/ Win With Clarens
All you need to know to care for your lettuce
2 Hampers up for grabs
Sand Cradle Self Catering Apartment
75/ Let Us Do Lettuce
76/ Make Your Own Mozzarella Cheese
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As we make greater and greater strides with technology it has become so easy to gain access to beautiful furniture or jewellery or even food. The advent of machinery has allowed for prices to come down and for more people to enjoy some of the ‘finer’ things in life...but what then of the Craftsman.
he man or woman who painstakingly carves out a piece of wood into a beautiful dining table or ‘nonna’ who made her pasta fresh and without preservatives or even the seamstress who sewed a dress to fit your body in a way that ‘off the rack’ just never could….
the craftsman hones his skill by trial and error but all the time, when something is handmade…with love… we should appreciate the result for the effort, time and commitment it took to get to the other side.
South Africa, is full of great craftsmen, from the zulu people who for centuries have made In our modern world of computers and quick everything they needed to survive, from their turn around times it is no wonder then, that huts to their clothing. Or the Tsonga shoe these ‘artists’ and ‘craftsmen’ are few and far factory, where ‘Tslops” are lovingly made by between and due to the time taken to make hand. The factory in turn provides sustainable each individual item it makes perfect sense employment for the community, and preserves too, that these items will probably cost a little the skills of ‘handmade ‘ shoes. Or what more than what you could buy off the shelf. about, Nel Designs in Johannesburg, where quality is of utmost importance and each But, the sheer beauty and knowledge in know- handmade piece of furniture is guaranteed to ing that there will be only a few of the same bring joy and comfort. Or Meyer and Ferreira line available has begun to create a demand in Cape Town, where one family has been for these ‘handcrafted’ products. And, when producing beautiful handcrafted furniture it comes to food items, the fact that fewer since 1942. preservatives are being used coupled with the fact that they taste so good makes “handSo the next time you see two watches of a made” extremely desirable. similar type or two cars of a similar type, where one is handmade and the other not, The use of natural, sometimes even entirely in- the same rule applies….handmade may cost digenous materials or even modern, non-tradi- more as each component is put together by tional materials together with the individual ar- hand….which requires precision and skill. tisanship of an item is the difference between Far different to making anything mechanihandcrafted and machine made items. cally, where machines are programmed and Anybody can craft but of course without skill, calibrated to operate all the desire, knowledge and tools will not with precision. help you. A natural ability to express yourself artistically makes for a great crafter. To all the amazingly Some objects can take years to make, like a talent craftspeople beautiful piece of furniture in South Africa, We Most times, no two creations are alike, each salute you! will have its own appeal and character. And sometimes, even though, the time taken to make an item is not that long…..the skill required in producing it, cannot often be replicated. Often the secret is passed down in families or
Making Sense of Scents Make your own scented candle Things You will Need Candle (paraffin) wax, tabbed wick, double boiler, glass jar, candle or soap dye, ice cream stick or pencil, fragrance oil (Do not use essential oils to make scented candles. The scent will not last in a candle. Use only fragrance oils made specifically for candles, potpourri and other crafts.), thermometer, newspaper, metal pouring container
How to make candles â€“ Using a Mould
Bring a few cups of water to a boil in the bottom of a double boiler. Add the desired amount of wax to the top of the double boiler. Allow the wax to melt completely.
Add a few shavings/drops of candle or soap dye directly to the wax. Add a few drops of fragrance oil. ( Use as much or as little as you want). Mix into the wax well.
Check the temp of the wax using a thermometer. ( It should be around 180 degrees C ) Remove from heat once it reaches this.
Place the wick inside the glass or jar with the tabbed end resting in the bottom. Pour a tablespoon of wax inside to hold the wick in place. Allow the wax to solidify around the wick.
Attach the popsicle stick or pencil to the other end of the wick. Tie it around and rest the stick/pencil on top of the glass/jar. This will keep the wick in place while the wax is poured and hardens.
Lay out newspaper to keep wax from adhering to your work area. Place the wicked jars on the newspaper. Transfer the wax onto the metal pouring container and then pour into the jar.
Poke 2 or 3 holes in the wax around the wick. ( this prevents air pockets from buiding up in the wax ).As the candle begins to harden the middle will sink and you will need to add a bit more wax on top of it.
Remove the popsicle stick or pencil from the wick once the candle has completely hardened. This usually takes about 3 hours or more. Trim the wick to desired size.
Light and enjoy! CULTURE
G N I K O O B P A R C S N: eative art of INITIO DEFoo e cr king (verb): Th ding
Scrapb ges and ad with blank pa ltaking books ling, and embe na orabilia, jour pra sc of photos, mem e os e primary purp future lishments. Th memories for ve er es pr to e often os rp booking is pu y ar but a second , ns tio splay ra di u ne ge as yo your creativity is to exercise k. oo pb s in a scra your memorie kribe Scrapboo asked to desc ple m si a I was recently en be should have ing and what ting task, as e a rather daun m ca be y. It is a answer bb ho a g is not just r creating fo scrap bookin ve onsuming lo l-c al s, an n, io pass your memorie beautiful with and ep de g something so in gg e it means di of that to describ true essence u convey the yo re su g makin the answer. almost ten pbooking for I’ve been Scra joyment is en d love an years and my how difficult y by day! So growing still da loved ing my much could describ ly be? hobby possib
extremely versatile but personal preference hobby. For most of my friends and I, scrapbooking is best described as the cheapest and best form of therapy available. Apart from working at home on your own creations, we also get together once a week for what is called “scrap and chat” here we share ideas, tips, advice and make sure we are all aware of the ‘latest’ on the market. We have a show and tell on the latest addition of tools bought from one of the many
problem with the description of scrapbooking lies within the fact that it is sure to differ greatly from one person to another. For instance, most men believe scrapbooking is strictly a female hobby (apologies to our hero and creator of magic dyes, masks etc Tim Holtz!). In fact, my husband once described it as a bunch of ladies sticking photo’s in an album and cutting up bits of paper! It wasn’t long before he
joined my children in asking: ‘when
are you going to do a page of me?’
Some people enjoy it very plain, others enjoy doing them with loads of embellishments, some like to make all their own decorations, stitching (yes with a special little machine) or by hand. So it is an
Article by:Wilna Venter
online shops or your local scrap book shop. There are workshops and boot camps offered by teachers and special cruises just for scrap book lovers! While preserving our precious memories to hand down from generation to generation, we laugh until our sides hurt and sometimes even cry as we share our problems. Whatever the case, we go away feeling uplifted and ready to face life’s challenges. It is also comforting to know that what happens at scrapbooking stays at scrapbooking. This means that the true extent of our addiction to paper, embellishments and general scrapbooking stash will never be revealed! Because believe me we have a few serious paper queens in our midst. You always just need that latest paper collection that is out! In general, scrapbooking is an amazing hobby whereby memories are preserved for future generations to enjoy. Acid and lignin free materials are used to ensure that photographs do not fade or turn yellow and brittle. Details (names, dates, occasion etc) are recorded on the scrapbook pages, along
with the photographs, allowing the ‘story’ to be enjoyed by future generations. With left over paper we create the most unique birthday or any other cards. I make handmade and very unique gifts for teachers and friends. Scrapbooking is a fantastic, rewarding hobby for craft-
ers of all ages. Give it a try – I guarantee you won’t regret it! It really is addictive though, so don’t say I never warned you!
You have photos, now what do you do
with them? Getting started with scrapbooking can be the hardest part.
HOW TO GET STARTED
For beginners the best idea is to keep it simple.
Keeping the main thing the focal point is one of the best ways to make sure that you are keeping things simple. In scrapbooking, this means making sure that the focus stays on your focal point photo. Choose one picture that best tells the story of that page and make sure that anything else that you add to that page highlights and balances that photo.
CHOOSE THE BEST OF THE BEST
too much. And that is easy to do if you are a beginner. White eraser- I get the kind on a stick that looks and holds like a pen in Walmart school supply aisle. For more info: Creative Scrapbooking & Crafting Karen 0827736386 OR www.scrapbookstudio.co.za 042-293-2781
Which picture should be my focal point photo? 2.1) Which pictures are needed to support the focal point and tell the story? 2.2) Which pictures can be eliminated and stored in a separate photo album or photo storage box?
START WITH A SIMPLE LAYOUT
Choose one or two basic scrapbook page sketches and then change them up each time you use them by using different patterned papers and embellishments.
BASIC TOOLS TO GET YOU STARTED Photos/Acid Free paper/Photo Journal or album 12 inch paper trimmer A sharp scissors sort of smaller sized It is too hard to maneuver a big scissor around small areas.
Colored cardstock -a good selection will have at least 4 sheets of each basic color Patterned papers Ruler 1/4 inch hole punch (hand held is fine) Black Zig Writer white gel pen a nice oval template (I use Coluzzles) Acid Free Adhesives. I do not recommend glue sticks (they dehydrate over time) or super wet liquid glues for photos. Liquids soak into backing paper and causes warping if you use
Shop 4, Polo Field Centre, Gowrie Village, Nottingham Road, KwaZulu Natal. Email: firstname.lastname@example.org or email@example.com. Website: www.hellooow.co.za.
Style at ANY size
Whilst I don’t really like to use the term ‘plus size’, as we are all just ‘sizes’, but I am going to use it here for continuity. The plus size lady is often of the thinking that she needs to dress in oversized garments that are merely a covering for any curves or bulges. This is the worst thing to do, as it will leave you looking completely shapeless as well as heavier. In this country, I find that any stores that specialise in plus size garments, really do not consider these very important factors, and what’s on offer is so often dated and somewhat “STYLESS” Why cannot the fuller figure be dressed well? I work with ladies of all shapes and sizes, and even the smallest of ladies have certain parts of their body that they would like to hide. It is much easier in larger ladies to subtly disguise your curves, versus in a smaller lady to create curves! Design lines ultimately enhance a ‘plus size” ladies overall look, by using them correctly. The first step in the right direction is to know exactly what you are working with, by having your body objectively analysed by a professional. This will determine your vertical and horizontal proportions, physical challenges, as well as your positive attributes (yes you do have some!) and physical scale. There are many style strategies that will make you feel and look great, without breaking the bank!
Let’s look at a few:
if you want to emphasise your waist. Think focal points!
Discover what will most flatter your specific body shape. For example if you are a rectangle, you will aim to create shape. Vertical influence is probably the most important design element for plus size ladies, as it slims instantly. We are not just talking about wearing a striped suit, any vertical inclusions in an outfit helps. Just a few examples, paints with a centre crease, centre front opening garments, pointed or tapered toed shoes instantly elongate and slim the leg, dressing in one colour etc.
You do not want to over clutter with accessories, as this instantly adds bulk. Keep it simple! This is a great way to stay on trend without spending a fortune. Be aware of scale here: plus size does not mean HUGE accessories; this will be dictated by your bone structure.
Its al about getting the right foundations. Undergarments will instantly smooth out a lumpy silhouette. Think shape wear and a professional bra fitting, this will take inches off!
Emphasise your assets
Identify your favourite part of your body and show it off. It may be that you have toned legs or killer curves? These are YOUR assets so work with them.
Like I said earlier baggy is not best! Don’t be afraid to wear fitted clothing, as this will emphasise curves. Tailoring is a great way to get the correct fit, as the generic sizing does not work for everyone. Size is just a number, fit is everything!
Work with colour
Colour not only lifts your spirit, but will draw attention to certain areas. Go with a colourful necklace if you wanting to draw the eye up or a colourful top belted
I have looked into this, and find that there are quite a few good online stores that offer plus size clothing. Don’t settle for second best, even if it takes a little longer to find what you are looking for. 12.July 2013.deelishlifenstyle.com
Revamp and restyle
Be creative and mix and match garments to change your look. Try a new hairstyle or a make over. Learn how to do your make-up correctly. This will instantly renew your confidence and make a significant difference.
Make bold choices if you want to stand out from the crowd. Patterned shoes are a great start, as they add interest and break the…..
Stick to smaller, sparser patterns as this is more flattering. Be careful of prints that are too bold
Stick to more structured fabrics, like a good cotton. Make sure that fabrics are not bulky as this again adds bulk! Thin stretch fabrics will cling I the wrong places. Think matt fabric in darker colours for areas that you would like to slim down.
Images courtesy of “City Chic”
Fashion doesn’t have to be dictated by sizes, a style comes in all forms. Just remember that by buying clothes in a smaller size living in the hope that you will get there one day, can be very discouraging. WEAR IT NOW! Buy clothes that you love and that are the correct fit. It’s great to have GOALS, but sometimes we just need to live in the present.
your friend in fashion,
Tracey x firstname.lastname@example.org
MAKE-UP OF THE MOMENT WORDS BY JACQUI GEEL
Jacqui Trinder, owner of Accentuate Hair & Makeup completed her IMA (International Makeup Association) qualification at London’s Premier makeup school, London School of Beauty and Makeup (Featured in British Vogue and Elle magazines). She has done the makeup for numerous fashion events, including Africa Fashion week. Jacqui has also worked on various events in London, Canada and Berlin.
THE HEAT IS ON! As the sunny days start to fade, so does your tan. This is where Bronzers come in... WHAT ARE BRONZERS FOR? Bronzers are used to give the skin dimension and to add warmth. Bronzers can be used to enhance your tan in summer or to enhance your natural skin tone and make it look more “alive” in winter. Don’t think that because you wear a blush you don’t need bronzer or the other way round. They both perform different functions. Your bronzer adds dimension and warmth and your blusher adds flush or healthy youthful colour to your cheeks. BRONZERS COME IN MANY FORMS: POWDERS: Great for the face, oilier skins SPRAYS & BODY OILS: Great for the body and harder to reach areas LIQUIDS & CREAMS: Best for dryer skins and for easy application REMEMBER TO CHOOSE THE CORRECT FORMULATION FOR THE JOB AND FOR YOUR SKIN TYPE! RULES FOR BRONZERS • ALWAYS GO FOR A MATTE BRONZER IF YOU ARE OILY OR HAVE A MORE MATURE SKIN – STAY AWAY FROM SHIMMERS • NEVER APPLY TOO MUCH BRONZER – THE RESULT CAN BE MUDDY OR ORANGE SKIN • ALWAYS USE THE BIGGEST BRUSH YOU CAN FIND A SMALLER BRUSH WILL LEAVE STREAKS •NEVER FORGET TO BLEND!
PRODUCTS: 1. BRONZING POWDER A lightly frosted, tinted powder that gives sheer, natural colour effects and highlights. Ideal to enhance and strengthen a tan. Packaged in a limited-edition soft touch bronze compact. 2. STROBE LIQUID Blending soft-focus diffusers with iridescent pigments, this ultra-fluid strobe formula produces a soft, radiant light on the skin, reducing the appearance of skin imperfections by providing a natural-looking glow. Refreshing. Spreads on smoothly and absorbs quickly. Leaves the skin looking healthier and more radiant. A lighterweight addition to the popular Strobe Cream. 3. BRONZING OIL A shimmering body oil formulated to bring a sheer sheen and sexy gleam to skin. Soothing, naturally emollient. Its fusion of three2 botanical oils helps soften, smooth and moisturize skin. Limitededition. 4. FACE BLENDER A full, fluffy, dome-shaped brush of ultra-soft , white natural fibres perfect for the lightweight application and blending of face powders, highlighters and bronzers. Luxurious soft-touch, bronze, short-handle design. Limited-edition
TRY IT YOURSELF 1. Bronzer will be your LAST step in your makeup routine 2. Arm yourself with the BIGGEST powder brush in your collection 3. LIGHTLY sweep your brush across your bronzing powder 4. Using a very light pressure sweep the bronzing brush across your forehead; nose; cheeks and chin 5. Bronzer should always go on the high planes of the face – where the sun would naturally hit 6. Always double check that you can see the EFFECTS of the bronzer but not the actual bronzer 7. If you feel the bronzer looks too dark you can take some of your normal powder to tone it down
LIMITED COLLECTION IN STORES NOW
temperature rising M·A·C captures the steamy nocturnal scene in a vivid colour collection. Powder Blush sets the tone, Eye Shadow Quads smoulder and Powerchrome Eye Pencil illuminates with molten metallic. Lipstick and Lipglass speak volumes as lacquered nails glisten in the night. Take back the night with M·A·C Bronzing Powder as Pro Longwear Bronzer stays stunning all evening long, Bronzing Oil’s botanical blend transforms skin with lush moisture and Strobe Liquid flashes its sexy afterglow in a new shade.
What are your make-up dilemmas? email@example.com
the story behind the brand When you first meet siblings Rainie and Bryne Kietzmann, it is hard to believe that, growing up, their mom had to pry off their t-sav shorts, stiff with dirt, to give them a good wash before the next round of adventure and fun on their farm in Summerveld. nseparable for as long as they can remember, Rainie and Bryne are launching a beautiful active wear range on the 23rd May 2013, to cater for women, however they move. ‘’We want women to feel comfortable to move in our clothes, in whichever way they choose, whether it be running a marathon, doing yoga, dancing or going for a walk around the block. Our aim is for them to look good and feel comfortable doing whatever it is that makes them happy. We don’t want to provide gear for just the gym fanatic or the supreme athlete. We want to design and manufacture clothes for women of all ages and sizes’’. Young, stunning and super petite, one would wonder how the dynamic duo could possibly relate to women who don’t fit this mould. After spending some time with them and their Mom and biggest supporter, Manda, you realise that they are down to earth and have a true understanding of heartache and challenges.
Their ‘DARE TO BE’ active wear range was inspired by their father, Bradd Kietzmann, who they lost in a tragic motor car accident on the 4th March 2010. Bradd was part of the SAS (Special Air Service), whose motto is ‘Who Dares Wins’. His daughters are determined to keep what he stood for alive, as well as live out the message that he entrenched in them – “If you dream it and believe it, you can achieve it’’. ‘’This may sound overwhelming and intimidating, but this is by no means the intention’’, explains twenty five year old Bryne, who is blessed with her father’s running talent. ‘’We really want women to dare to be themselves and to aim to be the best version of that, that they can be’’.
‘‘It may mean deciding, after ten years of being inactive, to start riding along the beachfront on a Sunday morning with your friends and family, or spending more time playing with your children in the garden’’, continues Bryne. ‘’It’s about daring to be you by setting your own personal goals and achieving them’’, adds twenty two year old Rainie. ‘’These goals change as the circumstances of your life change, but we need to learn to be happy with them, not compare them with other people’s goals, and be proud when we achieve them’’
The two entrepreneurs started school at Thomas More College in Kloof and then moved to St Benedict’s in Pinetown, a school very dear to their hearts. Rainie studied for Matric via correspondence, as she spent weeks during that year training and competing in show jumping competitions in Johannesburg. They have lived on BryRain Farm since 1999, which, besides a stud farm, B&B and open house for friends and family, is the home of Bryne Boutique and the head office of ‘DARE TO BE’. ‘DARE TO BE’ active wear is manufactured locally using imported technical fabric, making your active experience even more enjoyable and comfortable. Twenty eight different styles were launched on the 23rd May with the aim of giving women the ability to mix and match the clothing to suit their needs.
‘’We want women to be able to do gym, or any kind of sport, then meet people afterwards, before fetching their children from school, without having to change but simply by adding items to their outfit’’,
explains Bryne and Rainie.
‘’For example, they can be wearing the Believe Workout Trainer, which is a t-back vest available in lime, navy and coral, with our Endurance Tights. The ‘DARE TO BE’ Cool Down Knit Jersey can then be added when leaving the gym, yoga or dance class, before starting their busy day’’.
ve and belie it m a e r it’’. ‘’If you d achieve n a c u o it, y
‘’We have not compromised on the quality of the ‘DARE TO BE’ range, but have made it more affordable than international brands. Our goal is to concentrate on the KZN market until the end of September, before moving into JHB and Cape Town. Distribution of the product will be by way of ordering directly with us or through our ambassadors set up throughout KZN’’. According to Rainie and Bryne, launching an active wear range to rival existing brands would not have been possible without their parents’ inspiration, or the support of personal trainer and mentor Jeannette Thorpe, Brigit Filmer of Brigit Filmer Spa & Skin, Gary Green of Sector Sport and Georgie O’Connell of Re-fined.com.
To view the stunning range for 28 styles visit www. dare-to-be.co.za or www.facebook.com/DareToBeActive. For more information contact Bryne on 083 384 9314 or Rainie on 083 384 9315.
A handbag made with love, in South Africa, by South Africans using South African Materials. Hand bags made in foreign lands may be cheaper; however, there is something to be said about a high quality handbag made in South Africa. Central to Emma Jayneâ€™s is ethos is a commitment to creating jobs in South Africa. All of our material is woven in Durban using local textile workers. The fabric we use is high quality 100% South African cotton. Our 100% cotton canvas material is professionally screen printed in Durban, South Africa. Water based and eco-friendly dies are used to print onto the 230gsm 100% cotton base cloth. We decided to start Emma Jayne for two reasons. Firstly we have a love affair with textile design and hand bags. So we married our two loves and decided to create our own textiles and use these fabrics to create lovely hand bags and bags. Secondly we strongly believe that we need to create a product of superior quality at an affordable price while supporting local industries. We use a local seamstress to help with our growing demand as well as offering unemployed woman at our local AIDS centre the opportunity to have a sustainable income by sewing a portion of our products.
“I have a strong palette in terms of my jewellery preference, Azura is for women who appreciate colour, shape as well as texture on their jewellery because I love working with all these elements” says Sheila.
Sheilah Mokgoadi originally from Limpopo and currently working in Johannesburg, is a young lady on a mission, a law student at UNISA with a passion for making beautiful things and the proud owner of Azura, a jewelry range where each item is lovingly made by hand. The stunning range of handcrafted pieces bears testament to this. Sheilah studied art at high school and though she loved it, ‘live’ art and sketching did not really speak to her soul. And then she discovered “Beading” and it all began…. Sheilah chose the medium of “beads” because they are worn by anyone, anywhere in the world whether as expression of spirituality or individuality . She also found that the different types of beads though also beautiful to work with created a different mood and feeling whether it was wooden, glass or stone .Sheilah has found a way to transform beads into a feeling or a mood or even just to glam up an otherwise dull or regular look. Whether woven together into a strand or worn as a single item they translate into a message of beauty. She draws her inspiration from the use of the sky blue beads of the Xhosa to the colourful adornment of beads by the Masai
AZURA, which is a Swahili word meaning ‘sky blue/powdered blue sky” is the name of the Jewellry business that dynamic Sheilah started in 2012. It was idea that she was toying around with for two years before she finally decide to take the plunge. Sheilah chose the name Azura because in her opinion , “Under the blue skies of Africa, there is inspiration and opportunity for all” Sheilah has always had
a love for the creative arts and has always had the desire to showcase African creativity. The progression of a love for African art into a business was a natural transition as each of the lovingly created hand crafted items became sought after by friends and their friends. A clear case of “Creative Entrepreneurship”. Sheilah immensely enjoys making each one of her items and as with all artists she doesn’t like re-making the same things. Therefore, each item is made in a limited quantity which has seen them become highly desirable by any fashionista worth their weight in Prada’s. The idea is to create pieces which when worn by their owner gives one a feeling of uniqueness as there would be very few of the same item available. Whether chunky, colourful or textured…Jewellry communicates your personality and any lover jewelry will appreciate a handcrafted piece of ‘Azura’ An astute young businesswoman, Sheilah takes each piece from design concept right through to packaging and delivery.
@AzuraHJewellery Azura Handcrafted Jewellery Email- firstname.lastname@example.org.
A journey into inner space with
According to Jeanne van der Merwe, owner and i-move instructor, Mayfair Wellness can be compared to that of a balanced being. Here the visitor can find a one-stop venue of wellness, wellbeing and relaxation where body and soul can be rebalanced, refreshed and renewed. At Mayfair a number of unique, but complimentary therapies are on offer and this is here where the journey into inner-space begins. Starting with the foundation of the body, the spine, where Dr Philip Hough works his Chiropractic magic to keep the spine aligned and alive â€“ allowing the nerves to communicate freely to the system. Working closely with Philip on the body is Lauraine Weil, using Bowen technique to release interconnective tissue and fascia. Therapies that are also very popular and deal with an element that is invisible to the naked eye, namely chi or life force, include therapies such as acupuncture and BodyTalk. Using ancient Chinese healing modalities such as acupuncture with Lesley-Ann Green and BodyTalk with Jean Degenaar hiccups in the energy circuit can be pinpointed and restored to its free-flowing harmony.
offers therapies in stress release where patients are assisted in restoring their nervous system. Therapies such as homeostasis or balance with Stress and Trauma Releasing Exercises are offered and will help you to break free from unwanted behaviour patterns with Neuro-linguistic Programming and life coaching. Or make a date with Sanien De Beer for Phytotherapy which gives you the opportunity to find out more about the umatched healing hidden in plants. Sanien uses the secret lives of herbs and plants to assist the body with healing on all levels. And donâ€™t forget to visit Integrity Wellness, the distinctive health shop where you can look after your health, stocking remedies to prevent and heal all ailments. And at Basic Stock Deli, you are fuelled and sustained with healthy, organic foods, straight from the earth, keeping you vibrantly healthy.
On yet another level Melanie Silberbauer
Visit Mayfair Wellness at 3 Bright Street, Somerset West or make an appointment with Roxy by calling 021 851 7037 OR 072 290 51 60. 22.July 2013.deelishlifenstyle.com
ffe O l a i c pe
Join the Mayfair i-move Studio during the month of July for three different i-move sessions and get 25%off each of the classes. One lucky participant will stand the chance to get all three session FREE.
It’s all about
Bras…A sometimes frilly, sometimes serviceable and most times annoying necessary evil. And often, they cost the earth. But did you know that there is more to a bra than just being a ‘booby holder’? nter Liza Clifford, Recent winner of the
“Emerging Entrepreneur Award” by the
Business Womans Association. This is no mean feat for any business person.
Liza’s passion and commitment to ensuring that every woman, no matter what age or size is wearing the correct bra bears testament to her amazing achievement. It is a mammoth task, considering that most of us are probably wearing the wrong size. Now before you go thinking, “I’ve been fitted at such and such store, my size is correct”, you should really have a chat with Liza. I did, and it was a real eye opener. In a room full of women Liza made us all do a perfectly simple exercise of putting our hands on our hips and then just under our busts. And explained that in theory your bra size should never be greater than your waist size. She also explained that thicker straps does not mean better support, it just means you’re either wearing the wrong size and more importantly, you’re using your shoulders to support your boobs. When in fact support for your breast should be from below your breasts, so in essence, wider base support rather than wider straps is what is needed. And also if you’re inclined to wear bra’s with wires, and they hurt, this is definetly because it’s the wrong size.
It is no wonder then that though Liza opened “Liza Clifford Professional Bra Studio” in just 2011, she has not only become synonomous with excellent service delivery (she can take up to an hour with just one client) but also, in helping to change the way women across the country perceive their breast and bra size. Liza is an avid supporter of community projects such as the Highway Hospice Ithemba project. She collects secondhand bras or ‘confiscates’ ill fitting bras from her clients and gives these to the project. The Highway Hospice then sells these to the HIV-positive patients at Ithemba for a nominal figure, who can then sell them onwards to make a profit and support their families. With her mission of making every woman feel more confident, more beautiful and definetly more supported still not complete, expect to find more and more ladies around the country choosing “Liza Clifford” bras. And remember, good fitting doesn’t have to mean unattractive, take a look at some of Liza’s beautiful pieces and that includes the breast feeding mom. Liza was nominated for the prestigious “Emerging Entrepreneur” Award by Marlene Powell, a highly successful business coach and Chantal Edouard-Betsy owner of “the Bedroom”.
For more information or to book an appointment with Liza go to www.lizaclifford.co.za 24.July 2013.deelishlifenstyle.com
For the Home...
The old ladder lying in your tool shed makes: ONE an ideal towel rack
driven by decor
Two A trendy magazine rack
Three A decorative piece for a floral display
driven by decor 26.July 2013.deelishlifenstyle.com
Double boiler Glycerin soap base Essential oil Wooden spoon Soap molds Additives (food coloring, moisturizers, vitamins - optional) Cooking spray Dried herbs or flowers (optional)
1.Add a small amount of water to a double boiler, and bring it to a boil.
2.Add your desired amount of soap
base to the top section of the double boiler. It takes several chunks of soap base to make one bar of natural, homemade soap.
3.Cover the double boiler, and melt the
soap base over low heat. Stir it gently and infrequently, so as not to introduce air into the mixture.
4.Mix in your desired additives once
the soap base has melted. Add fragrance to your soap with several drops of your favorite essential oil, stirring the essential oil into the mixture until it is no longer cloudy. Add several drops of food coloring to your soap if desired, as well as any moisturizers or vitamins. Stir gently and thoroughly.
5.Spray some soap molds with cooking spray to prevent the soap from sticking. If desired, add dried flowers or herbs into the empty molds to decorate the soaps.
6.Pour the soap base mixture into the
soap molds. Allow the soap to cool and harden completely, which takes approximately three hours.
7.Remove the soap from the molds once it has hardened.
Make Your Own...
Old Fashioned Beauty Bath
Brown Sugar Body Scrub 2/3 cup Brown Sugar, packed 1/3 â€“ 1/2 cup Almond Oil 1/2 tsp. of Vitamin E 45-60 drops of Fragrance or Essential Oil
Makes an invigorating bath! 500g Barley 500g Bran 500g Oatmeal 500g Brown Rice 250g Bay Leaves 250g dried Lavender Flowers
Mix almond oil, Vitamin E and fragrance or essential oil together in a glass bowl. Add the brown sugar and mix in well. Divvy up into jars and have a great time using it!
Boil all of these ingredients in four litres of rainwater for sixty minutes, then strain the mixture. Use 2 litres of the liquid for each tub of bathwater. An extra rinse after this herbal bath is unnecessary and would deprive you of some of its benefits. Follow it with a vigorous towel drying.
Old glass bottles can be used in various ways and make simple yet attractive vases
Donâ€™t throw away old crates, theyâ€™re excellent for storage
Old metal crates are also ideal for storing books, cds and adds style to a room
The old ball and claw bath wonâ€™t only be a conversation piece but makes a perfectly good couch as well
Old Railway sleepers or pieces of wood make excellent bookshelfs or display units giving your room a warm yet modern feel
Not To Be Miss
Dav id Tla le
Kathrin Kidger and many more..
The Fashion Event Of The Season 22nd to 25th August
for more information visit www.durbanfashionfair.com
Gear event. Most members of GT SuperCup are local business owners like Rajen Pillay of Intech Instruments, Fred de Kock of Hendok, Mo Mia of ToysRUs, Sun Moodley of Bigfoot Express Freight, Lee Archary of Motorshow , Graham du Toit of Dreamahead and VitalMed and many others.
The weekend of the 15-16TH JUNE saw the Top Gear Festival return to the streets of Durban one more time. Perfect timing of course in that it coincided with Fathers Day, so families happily joined their dads at one of the busiest and most exciting events to hit Durban’s shores. Deelish of course joined the fray, but this time we were a part of the event. We entered our car in the GT Supercup race and boy oh boy… was this serious fun!
GT Supercup was founded in 2007 by
speed enthusiast Afzal Moosa , owner of Soviet Security , as a way for guys to get together to race their cars under supervised conditions on various South African race tracks. GT Supercup has grown both in stature and number to the extent that no less than 30 “Supercars” were entered in the Top
With the big guns of Sun Moodley (Bigfoot Express Freight) entering 3 original Cup Cars, Attorney Manogh Maharaj in a 2004 Porsche 996 GT3 RS and the only lady driver amongst all the guys, Tania du Toit in a 2002 GT3 Cup Car, this was set to be a cracker of a weekend. Afzal was entered in a 1982 Porsche Carrera 911 and of course our deelish/Toys R Us Porsche 996 GT3 Mark 1, was right up there. After 11 years as a racing group, this was the first time that GT Supercup had raced at home - in Durban. In 2011 they traveled to Germany, France, Belgium and the UK, racing on such tracks as Brands Hatch, Spa Francorchamps and the Nurburgring. In 2012 they were off again to Italy where they sampled the Monza and Imola tracks – yet they have never had the opportunity to race in their home town. It was excitement all round for the drivers, and nerves and adrenalin not withstanding….the Top Gear crowd was about to experience sheer driving delight by local motorsport enthusiasts. The Bigfoot Express Freight team was a sight to behold, the pit crew were seasoned campaigners and the precision with which they carried
WINNERS ON THE DAY:
ss Cla out their tasks bears testament to a professional racing outfit. Sun Moodley, travels around the world with his team and is an entrant in the European Cup Car series. The pits were alive with the sounds of music and entertainment by East Coast Radio DJ, Dave Guselli. The pit girls were vibrant in the colours of Bigfoot and added glamour to the occasion. There were colorful characters who had entered to have a blast and entertain the crowds like Gary Sharrat from WheelCrafters , in his old school pimped up BMW, who drove like a demon and was a sheer delight to watch until the car decided that enough was enough. Serious drivers and ardent motors sports enthusiasts make up the GT SuperCup and they delivered in spectacular style to the Durban crowds at TopGear.
Our lady driver,
1. Manogh Maharaj (Maharaj Attorneys) 2. Andrew Culbert (Vodacom) 3. Eccard Swanepoel ( Big Six Construction)
1. Dale Penney (BodyRite) 2. Lee Archary (Motorshow) 3. Jeeva Moodley (High Octane Tuning)
Tania had her pit crew on standby (her husband Graham) to make sure she had the right tyres on and a good supply of racing fuel on hand. 1. Jay Naidoo (Trubrick) 2. Duncan Dos Reis (Mojo Nightclub) 3. Afzal Moosa ( Soviet Security)
Our deelish/Toys R Us car didn’t do too badly. We started 24th and finished 10th after a crazy spin on one of the corners - boy was it exhilarating. And of course we were the only car sporting bright pink wheels!
GT Supercup has gained respect in
Durban as a professional driving outfit and as their numbers continue to grow we expect to see much more driving entertainment from the enthusiastic drivers…Look out for them at Swartkops in Johannesburg, Phakisa in Welkom as well as Killarney in Cape Town… but wherever there is a track day , locally or even internationally, GT Supercup will be there.
Not For Sale to Person Under the Age of 18 Years Old
GIZMOS FOR GUYS
SONY CYBER-SHOT HX50
Go on, take a closer look; this is the first compact camera to feature a 30x optical zoom. Not content with above-average eyesight, it also includes tech borrowed from Sony’s high-end RX range, including a 20.4-megapixel Exmor R CMOS sensor and Wi-Fi for uploading your long-lens shots directly to social networks. It also shoots 50fps full-HD video, while a dedicated EV dial on the back lets you fiddle with exposure compensation like a pro, and a hotshoe means you can add an external flash. Price: R4500| Out now
SAMSUNG GALAXY MEGA
What? The Galaxy S4’s five-inch screen, or Note II’s 5.5-inch display not big enough for you? Samsung’s latest “phablet” or “tablone” – the Galaxy Mega – has a 720p, 6.3-incher, while a dualcore 1.7GHz chip and 1.5GB of RAM should deliver splendid performance. Also on-board: an eight-“mega”pixel camera, 4G, Bluetooth 4.0 and NFC, plus Android Jelly Bean OS, overlaid with Samsung’s beloved TouchWiz. Price: R7000 | Out now
KOBO AURA HD
Kobo’s latest e-reader comes with a built-in backlight, putting it in direct competition with the Kindle Paperwhite. It’s easy on the eye, with its 6.8-inch e-ink screen boasting a crisp, 1080x1440 resolution. Kobo has been busily filling the shelves of its online bookstore, so you can now choose from a selection of 2.5 million e-tomes, storing them in the 4GB provided, or adding them via the miracle of microSD. Price: R1999 |Out now www.kobobooks.com
ACER ASPIRE ZC-605
This all-in-one PC wants to become your family’s new multimedia hub. With Intel Pentium or Celeron processors, integrated graphics and up to 16GB RAM it may not exactly challenge Deep Blue, but it does have mum-like multitasking powers, with Windows 8 home screens for everyone, a 19.5-inch, 1600x900 LCD screen and Dolby Home Theatre surround sound. Price: R6500
www.acer.co.za Out now 36.July 2013.deelishlifenstyle.com
THE LONE RANGER Native American warrior Tonto recounts the untold tales that transformed John Reid, a man of the law, into a legend of justice. STARS: Johnny Depp, Armie Hammer, William Fichtner GENRE: Action | Western
TEMPTATION: CONFESSIONS OF A MARRIAGE COUNSELOR An ambitious married woman’s temptation by a handsome billionaire leads to betrayal, recklessness, and forever alters the course of her life. STARS: Jurnee Smollett-Bell, Kim Kardashian, Vanessa Williams GENRE: Drama
THE WOLVERINE Wolverine makes a voyage to modern-day Japan, where he encounters an enemy from his past that will impact on his future. STARS: Hugh Jackman, Famke Janssen, Will Yun Lee GENRE: Action | Adventure
THE HOST When an unseen enemy threatens mankind by taking over their bodies and erasing their memories, Melanie will risk everything to protect the people she cares most about, proving that love can conquer all in a dangerous new world. STARS: Saoirse Ronan, Diane Kruger, Max Irons GENRE: Action | Romance
DESPICABLE ME 2 Gru along with the girls, and his faithful minions, are recruited by the Anti-Villain League to help deal with a powerful new super criminal. STARS: Ken Jeong, Steve Carell, Kristen Wiig GENRE: Animation | Comedy | Family
THE GATEKEEPERS A documentary featuring interviews with all surviving former heads of Shin Bet, the Israeli security agency whose activities and membership are closely held state secrets. STARS: Ami Ayalon, Avi Dichter, Yaakov Peri GENRE: Documentary
THE QUARRY Kit doesn’t know who his mother is. What he does know, however, is that his father, Guy, is dying of cancer. Feeling his death is imminent, Guy gathers around him his oldest friends - or at least the friends with the most to lose by his death. Paul - the rising star in the Labour party who dreads the day a tape they all made at university might come to light; Alison and Robbie, corporate bunnies whose relationship is daily more fractious; Pris and Haze, once an item, now estranged, and finally Hol - friend, mentor, former lover and the only one who seemed to care. 38.July 2013.deelishlifenstyle.com
SECOND HONEYMOON A newlywed couple steps into the sauna in their deluxe honeymoon suite - and never steps out again. When another couple is killed while boarding their honeymoon flight to Rome, it becomes clear that someone is targeting honeymooners, and it’s anyone’s guess which happy couple is next on the list. FBI Agent John O’Hara is deep into the case, trying to figure out who this deranged killer is. At the same time, Special Agent Sarah Brubaker is hunting another ingenious serial killer, whose victims all have one chilling thing in common.
SA on Tap Craft Beer, it’s class in a glass Make every sip a special occasion on Saturday the 3rd of August as South Africa’s biggest craft beer festival heads to Durban for the first time at Kings Park.
served for your indulgence directly from taps to lock in the freshness, aromas and flavours that are synonymous with craft beer. Along with incredible blends and food on offer, festival goers will be spoilt by an exciting line up of SA bands and artists performing live at the venue and of course the live Super Rugby will be screened throughout the festival grounds.
2012 saw the inauguration of the SA on Tap Craft Beer Festival and it’s massive sell out success coupled with South Africa’s love for craft brew has encouraged the organisers to In recent times numerous microbring the event to the endless sumbreweries also known as craft mers of Durban. breweries have sprung up across South Africa, from small towns Durban festival goers will delight in boasting years of heritage to the over 40 brews from South Africa’s buzzing metropolises. These top micro-breweries. Featuring new artisanal styled brews and ciders and exciting blends in conjunction are made using traditional brewing with the breweries existing ranges methods, which results in distincto honour this special occasion. tive flavour profiles. Brewed to tantalise the palettes of craft beer novices and connoisSeasoned beer and cider lovers seurs alike, these blends will not be are in for a treat as craft breweries found anywhere else. All brews are produce beautifully textured brews
Sara Bareilles The Blessed Unrest Pop
Smashing Pumpkins Aeroplane Flies High Rock
CIARA Ciara RnB
filled with flavour and richness. Every sip literally becomes a special occasion as the wide variety makes for more adventures to the next brewer, brewery and their specific signature. Enjoying the outdoors, celebrating life and friendship and taste-testing the finest craft brews is what the SA on Tap Craft Beer Festival is all about. The festival is capped at 2000 ticket holders to keep it special for visitors, avoid the disappointment of being turned away and make sure you book early. Tickets are available online at www.saontap.co.za . Ticket holders will receive a festival glass, pass and a beer guide. Only the best, brewed with passion and served to you at Africa’s biggest craft beer festival.
NOT TO BE MISSED!!
Selena Gomez Stars Dance Pop 39.July 2013.deelishlifenstyle.com
double tickets TO
1#‘Like’ us on Facebook (Deelishlifenstyle)
2#‘Like’ or comment on this picture on our page
1#Enter online at www.deelishlifenstyle.com by telling us the name of your favourite S.A craft beer
“IT’S CLASS IN A GLASS”
3 August 2013, Kings Park, Durban
Clarens is nestled peacefully in the bowl of the Rooiberge with breathtaking panoramic views. The surrounding mountains hold the historic memories of the area, beginning in a richly recorded prehistory that includes the discovery of the oldest, intact dinosaur embryos ever uncovered; exhibiting natural San rock-art in gigantic caves and on cliff faces; through fraught times and famous battles and concluding with our modern day. The famous rock formations in and around Clarens are named and used by villagers as part of their orientation; The Titanic, Mount Horeb and the Hol Krans, to name a few. Clarens hosts 23 ART GALLERIES which is more than any other town in South Africa. Aspirant artists in the village are well located for the best tuition by eminent residents and well established artists. Successful art classes are regularly hosted and attended by people countrywide. One of the great pastimes when visiting the village of Clarens is strolling from one art gallery to another, buying art. In addition to the Ash River rushing from the Khatse Dam to deliver pristine water to the Vaal, it affords exclusive, perennial and heart-stopping rafting experiences for adventurers visiting Clarens, ranging from rigorous outdoor adventures, to golf, fishing, riding, tennis, squash, hiking, birding, mountain biking, white water rafting, swimming in the waterfalls close by, joining a tour of the important prehistoric sites, visiting the battlefields, strolling through the village stopping to add to a collection of handmade knives forged by our knife maker, being treated in one of our day spas and listening to music performed by local musicians. 42.July 2013.deelishlifenstyle.com
STAR GAZING IN CLARENS
Star gazing is romantic. Star gazing is fun. And I canâ€™t think of a better place to star gaze than Clarens. Itâ€™s worth putting on a few extra clothes to go out and look at the Southern Cross riding high above the horizon on these clear, crisp winter nights. Nearby are the very bright stars known as the Pointers. To Sotho and Tswana cultures the Pointers and the two brightest stars of the Cross represent dithutlwa, the giraffes. You can also spot Venus (also known as the Morning or Evening Star and associated with all things romantic) low in the west just after sunset, right alongside Mercury (the messenger of the Gods) - another planet which features in many myths and legends.
CLARENS COUNTRY MARKET Temperatures may have dropped but local farmers Jessie and Helen still have wonderful fresh produce on offer – and winter vegetables are just perfect for soups, stews, and other warming dishes on a cold winter’s night. Anyone who has read Barabara Kingsolver’s book Animal, Vegetable, Miracle, will appreciate just how lucky we are to have access to locally grown vegetables. The taste is just so much superior to those supermarket offerings which have travelled miles (sometimes even from another continent) and then sat on the shelf for who knows how long before they finally make it into your supermarket trolley. But the Clarens Country Market is not just about vegetables. This is where you can find jams, preserves, koeksisters, plants, baked goods, meat, as well as beautiful wool and knitwear. Be sure to visit the Clarens Country Market on Saturday. Please note that the market is now starting at 10 am and going on until 3pm – so there is no need to break ice in order to get there. The Clarens Country Market is for local people to exhibit and sell local produce, arts and handicrafts. It is held in the front garden of the Bibliophile Bookshop in Church Street, between Van Zyl and Market Streets, every Saturday from 10 am to 3 pm, weatherpermitting. .
Clarens and environs offer a wide variety of accommodation venues to suit every taste and budget - ranging from 5 star graded to backpackers. In addition to several hotels, there are numerous self- catering establishments as well as Bed and Breakfast accommodation. You can choose to stay in the village within walking distance of restaurants, art galleries and shops or opt for Golf Estate accommodation just a 2 minute drive to the village. If you would prefer a more rural setting, Clarens offers trout lodges, game farms and working farm accommodation in close proximity to Clarens. Campers/caravaners are catered for on the outskirts of Clarens as well as at Golden Gate Highlands National Park. The adjoining farms also offer a choice of venues for weddings and accommodation; also specialized facilities such as the ox wagon campsite. Hours are spent relaxing and being spoilt for choice by the menus of any of our 20 or more restaurants.
Photos courtesy of Sigal Zahavi & Chris Pefanis Special Thanks to Clarens Tourism
WIN!! The Following Prize
To enter email email@example.com with San Cradle Cottage in the subject line.
SAND CRADLE COTTAGE
The Sand Cradle is an beautiful up market, self-catering flat in Collett Street, Clarens, within easy walking distance of the town square and in a quiet neighbourhood.
THE FLAT CONSISTS OF THE FOLLOWING
The flat is upstairs, above the garage for guests use.The outside stairs lead up to the landing balcony, which has a view of the Maluti Mountains to the south. Entering the flat will take you into the open plan living and kitchen area, which is equipped with a corner sofa, a fireplace to warm the toes and a flat screen TV with full DStv (own smart card required). The kitchen is equipped with a microwave, toaster, kettle and dishwasher, along with cutlery and crockery. The bathroom has a shower, basin, toilet and dresser, with the entrance right next to the entrance to the bedroom. The bedroom has a double bed, a small balcony, glass table and two large sofa chairs. This flat is extremely comfortable and tastefully decorated, so choose Sand Cradle as your perfect up market retreat.
CHRISTMAS IN JULY
Clarens will be hosting Christmas in July for the month of July. The Event promises to be a jam packed month with many activities, the town will be abuzz with a GIANT Christmas tree in the Square.
PROGRAMME MONDAY 1 JULY 2013
Lighting of Tree ceremony with Carols by Candlelight. Tree will remain lit for the month of July.
Official Opening of Xmas in July - Lighting of Tree Ceremony with Carols by Candlelight by small choir and display by Working on Fire team. Restaurants kick-off Xmas in July theme
FRIDAY 12 JULY 2013
SATURDAY 13 JULY 2013
06h00 Husky Club - sledding out of town . Meet on Sias Oosthuizen Street by the dam, drive out to where we will be sledding if people would like to join. 10h00 – 15h00 Farmers Market @ Bibliophile with ‘Boeremusiek’ Pipeband leading away from market around square 11h00 Art Route – talk by Johan Smith at the Johan Smith Gallery 11h00 – 16h00 Tavern Tours to Kgubetswana 11h00 – 11h30 Volkspele on the square 12h00 – 14h00 Children’s Xmas Party on the square hosted by Clarens Primary School as fund-raiser. Entry ticket buys cupcake, drink and ‘gift bag’ in form of children’s art prepped by school children – cupcake decorating, face-painting and other entertainment on the square – safe and supervised. 12h00 – 14h00 Lunch at various restaurants continuing the Xmas in July theme with enter tainment of restaurants’ choice. 15h00 Art Route – talk by Tina de Beer at her gallery 15h30 Working on Fire team display 16h00 Husky Club - sledding demo in Clarens. Running will start at the corner of Market and Roos Streets. 18h30 Classical Concert at NG Church 19h00 onwards Dinner at various restaurants continuing the Xmas in July theme with enter tainment of restaurants’ choice.
SUNDAY 14 JULY 2013
06h00 Husky Club - sledding out of town . Meet on Sias Oosthuizen Street by the dam, drive out to where we will be sledding if people would like to join. 09h30 Classical Concert at NG Church 11h00 Art Route – talk by Richard Rennie at his Gallery
Abalone House IT’S THE FIRST five-star, boutique hotel in Paternoster and it remains the quirkiest. Abalone House is a world apart and a haven of concentrated colour in the otherwise muted West Coast landscape. Flanked by ice white beaches and the lapping Atlantic, at Abalone House living is light and décor is the colours of happiness. Oversized Tretchikoffs live in every room, along with stoically beautiful orchids that are integral to Abalone House’s ‘larger than life’ appeal. The 10 sumptuous suites flow off a central courtyard, where the sound of running water and wind chimes are background music emanating from the very heart of the establishment. Some of the suites have magnificent sea views that provide natural theatre to guests, and others overlook sweeping indigenous gardens. All suites have opulent, oversized, extra length beds beautifully swathed in monogrammed cotton percale linen. While cocooning in your suite, there’s an iPod docking station, a flat-screen television, CD and DVD player to enjoy. Select a DVD or book from the extensive in-house library and curl up in-suite and relax. The cappuccino/ espresso machine and a well-stocked mini-bar ensure your favourite beverage is always close at hand. To diffuse the heat of summer, airconditioning is standard in every suite – and throughout the entire establishment too – along with under-floor heating in the bedrooms and bathrooms. There are also heated towel rails and wall heaters, while yellow, plastic-duck bath toys add a touch of humour to the décor of bathrooms.
“It’s the good life, which is what Abalone House is all about.”
To socialise, the Africa Bar is the meeting place, cosily arranged to include a massive stone fireplace which warms the room in winter. In summer, the
glass doors are flung open to incorporate the coolness of the courtyard pool. Yet, in all seasons the Africa Bar is vibrant and inviting and serves the full range of tipples – including a special selection of cocktails. French champagnes, the world’s top six single-malt whiskeys, and the finest brandies are also available to guests. The exotically appointed Saffron Restaurant is a feast for all senses. Apart from decadent world cuisine that liberally incorporates fresh local ingredients and seafood, the décor is a visual sensation. Feather-trimmed lampshades, high-backed velvety chairs, throngs of orchids, vibrant art work and liberal splashes of saffron red, make Saffron Restaurant an unforgettable sensory experience. Celebrated Chef and South African icon, Reuben Riffel is set to open a “Reubens” at Abalone House VERY SOON! Chef Reuben Riffel is a household name due to his success in Franschoek and his recent venture, “Reubens” at the celebrated One and Only Cape Town. He has appeared on The Today Show and The Martha Stewart Show in the U.S and has two recipe books to his credit. Abalone House is set to be a “must- visit” destination.
Delight in food with a sustainable conscience at Cuvee, the signature restaurant at Simonsig, captivates with a quirky mix of nostalgia and Cape Dutch modernism, served up with genuine hospitality. Embraced by a stylish setting, food and wine lovers will be treated to uncomplicated dishes with a sustainable conscience, lovingly prepared by new Head Chef Lucas Carstens.
t is here where this young, but experienced chef, who started working at Cuvée just last year (2011), is setting his own course at this popular Winelands destination. Equally inspired by French Provençal flavours, homegrown South African tastes and Asian ingredients, this versatile chef sources the finest local ingredients to create a feast of uncomplicated dishes with a sustainable conscience. “Today, sustainability by having your own vegetable garden or even breeding your own fish, and then serving it in your restaurant, is the way to go. I explore with new meat cuts and reduce our carbon footprint by relying heavily on local produce,” shares this Institute of Culinary Arts graduate.
ply. What more could one want,” shares this young chef who values GINGER as the ultimate ingredient. for more information or bookings contact Cuvée on +27 (0)21 888 4932 or visit http://www.cuveeatsimonsig.co.za. Cuvée is open from Tuesday to Sunday between 12h00 - 15h00 and Friday evenings from 19h00 22h00. Private evening functions and parties can be reserved in Simonsig’s stylish Van Niekerk Room.
Dining with Lucas at Cuvée, guests can expect nothing less than ‘back to basics’, honest food, made with the freshest ingredients, with the greens harvested from the herb and vegetable garden on Simonsig Estate. Working side by side with his team, they stock their pantry with as much local produce as possibly to support the surrounding communities. “The Stellenbosch Winelands has a lifestyle second to none. We have access to beautiful ingredients, great local talent and an endless wine sup-
uilt in 1782 and now a National Monument, the building in which the restaurant is housed served as our winery and tasting room until 1982. From 1982 to 2006 it was used as our barrel maturation cellar. The building lends a very unique charm and character to the dining experience.
Our food is based on French classical cuisine with some modern and contemporary twists. We source the FRESHEST local produce and indulge in some foreign delicacies to construct our 4 and 6 course menus. The food is complemented by our extensive and award winning wine list with wine from all over the world. The food, wine, ambience and location, together with warm, professional service comes together in creating the ultimate dining experience. Rust en Vrede details: phone the restaurant on 021 881 3757 or email them at firstname.lastname@example.org
Southern Sun Elangeni & Maharani
Under the guidance of Executive Chef Shaun Munro (ex-Beverley Hills Hotel) and the expert culinary skills of Chef Brandon Louwrens, Grill Jichana is the latest jewel in the crown of Tsogo Sun. The menu of Jichana , “eating good” in Swahili slang, embraces the flavours and aromas of the original East Coast of Africa’s spice route…… cassia, cloves, cinnamon, ginger, cardamom, turmeric and pepper. These robustly flavoursome spices complement the grilling of meat, fish and chicken creating Jichana! The beef is premium grade and sourced from Karan Beef, established in 1974 by Ivor Karan, raised on farmland just outside Heidelberg in the Gauteng province. Through specialized farming, Karan Beef are able to supply and maintain its distinction as the premier supplier of quality beef in South Africa. All steaks are hand cut by Grill Jichana’s butcher before being aged through a specific maturation process to ensure the diner of the best prime cuts available before they are flamegrilled over volcanic rock. Steaks are seasoned with Jichana’s aromatic house seasoning which is infused with crushed mustard seed, rock sea salt and lemon black pepper; with a flavoursome herbed honeyed BBQ basting. The lamb is farmed, free range in DeAar, in the heart of the Karoo. And also gets the loving attention of the Jichana butcher to their unique menu specifications. Free range chicken and duck are raised in the Dargle valley, KwaZulu-Natal Midlands. The rotisserie allows for succulent cooking before being flame grilled with lemon and herb or experience the Dar-es-Salaam Baraza’s restaurant, Pili-Pili basting.
Grilled linefish is only from the SASSI green listing. A unique offering at the Grill Jichana is the Bafana chip…….twice cooked crispy crunchy outside with a soft fluffy centre! A roast potato, (not quite) on steroids, unique and simply delicious. An absolute MUST TRY for dessert is the Chocolate (what we call Bomb) made with the Rolls Royce of chocolate, Valrhona…to die for! Deelish tried this, it was amazing…a chocolate lovers delight.
Sherry on arrival
The ambience at Grill Jichana is sophisticated elegance, the service sublime and those small touches of care is what sets Jichana apart… like the sherry on arrival, perfect for those cold winter evenings. Your selection of wine is decanted and allowed to breathe in a stunning decanter and when presented at the table, just makes for a feeling of supreme luxury. Elegant yet not pretentious, Jichana is set to become a ‘hot spot’ in Durban for all the right reasons. The wine cellar and selection of wines is astounding and offers an alternative to eating inside the restaurant, just for that extra something, I’m pretty sure this room will become extremely desirable for both wine tastings and private dining. The Grill Jichana is open to public Monday to Saturday for dinner only 18.00 to 22.00 Chocolate Bomb
SAVE THE DATE: Thursday 5 September 2013
Venue: Cape Town City Hall
Dine with top SA chefs like Jackie Cameron, Christian Campbell, & loads more
Chantel Dartnall Restaurant Mosaic
Pierneef at La Motte
Tickets to this rare culinary showcase are available at R3 000 per person. Early booking is recommended to secure your preferred chefs for the evening. For more information visit www.chefswhoshare.com, email chefswho52.July 2013.deelishlifenstyle.com share.com or call 021 433 1699. DISCOVER
Villa Zest Boutique Hotel The Villa Zest is a 7-room full-service boutique hotel oasis nestled between Green Point and Cape Towns’s Soho district – De Waterkant. Guests appreciate the convience of being only an 8 minute walk from the V & A Waterfront as well as the many the many upmarket shops, restaurants, cafes, bars and nightclubs in the area. The Villa Zest Boutique Hotel’s striking design is a combination of Bauhaus-inspired minimalist architecture fused with a modern twist of ‘70s décor creating a very welcoming and relaxed, but luxurious environment. Each individually decorated room represents a cosmopolitan blend of style and comfort; ‘70s inspired wallpaper, warm fabrics, and colors plus the iconic ball chair make for a very cozy and inviting stay. The Villa Zest Boutique Hotel realizes that any traveler today wants to stay connected so every nook and cranny of the property has wi-fi coverage and there is even a dedicated wi-fi color printer, all complimentary. Guests also enjoy 24hr security, room service as well as a very individual and personalized concerige service guaranteeing they make the most of their Cape Town stay. A guest at the Villa Zest would be forgiven for believing he was in the country as the trickling stream, shaded by a Frangipani tree in full bloom, and impeccable lawn literally drown out the sights and sounds of the Mother City. Whether ordering from the 24-hour menu while sitting by the pool, relaxing by the fire in the outside chill lounge or enjoying the spectacular views from the rooftop overlooking the city, The Villa Zest feels like home. Only better.
started making pasta by hand in 2009 when I was pregnant with my son and after eating homemade egg tagliatelle, I couldn’t walk into a shop and buy any other type. I began doing some market research and I realised that there were no local pasta producers and from there.I started Bella Jo in January 2013.
OUR pasta is made with flour and egg, and with every egg we add an extra yolk to give it that silky, light texture and deep rich yellow colour. We then take our tagliatelle and form it into nests, which is then air dried for 48 hours. Once dried we pack into packets and seal. The pasta can last up to months as long as it is kept in a dry, cool place. We are only making tagliatelle at the moment but have a variety of flavours; Plain Egg, Sun Dried Tomato, Herb, Tricolore, Olive, Squid Ink and even experimented with a Chocolate tagliatelle over Easter, I would like to have some novelty pasta’s throughout the year. We also have a gluten free range which includes Plain Egg and Herb. Our ingredients are all natural and we use no colourants, additives or preservatives. For example our Herb tagliatelle is made using fresh mixed herbs blended with some dry herbs. I have also introduced a basil pesto and chilli salsa which is packed with flavour, I like to think of it as a “DURBAN Pesto”. I will be introducing spaghetti, ready made lasagne and a variety of ready made sauces to the BELLA JO range. My hope is to create a brand that is quick, easy yet healthy and preservative free. Pop your pasta in boiling water for 3 mintues then add your pesto or sauce. Having a three year old, I believe that children should eat what we eat, they should be eating good quality, fresh products and as natural as possible. The pasta is great because it is not merely a carbohydrate but has protein due to the eggs so its great for kids and those keeping an eye on their carbohydrate intake. You don’t need to fuss too much about what you add, sometimes I just throw some cherry tomatoes, extra virgin olive oil, parmesan and salt to the cooked pasta and dinner is ready. At
the moment my mom and I make the pasta and the business is run from a separate kitchen at home. However we have imminent plans to expand and employ a couple of staff. Our most popular pasta is the Tricolore as it is a combination of the sun dried tomato, herb and plain egg. The colours look great together in a dish and if it is for one person you can take out which ever flavour you like as they come in convenient nest.
You can find me at The Food Market at The Hellenic Conference Centre, The Wonder Market at Chris Saunders Park, Umhlanga ,The I heart Market at Moses Mabhida Stadium. Contact Jo 0715174295 or email email@example.com. Follow Bella Jo on twitter (www.twitter.com/BellaJopasta) Like us on facebook (www.facebook.com/bellajo pasta10)
TEA HUNTERS is a small business owned by Sarah Fraser
and Dena van Heerden. This company’s inception was inspired by tea as a classic, timeless and refreshing beverage. With Tea as their muse, Dena and Sara decided to create a hand crafted tea brand, to be introduced to the Durban market place in the form of uniquely flavoured ice teas. The tea hunters spend most of their time, brewing, tasting, icing, spicing and sweetening a wide range of imported and local, artisanal loose teas and tea blends to create a product that is preservative free, fresh and natural, that is only served in glass. They use an authentic tea blend as their base, which is carefully brewed for up to 16 hours. The tea hunters then blend their unique flavour infusions, using fruit, spices and herbs, to compliment the flavour profile of each ice tea. Tea Hunters can be found at the ‘I heart market’, and ‘Wonder market’ every month. Currently they are selling their two most popular and original flavours that the public love: Indie Rose and Vanilla White.
Indie Rose is a cold brewed rooibos tea base,
complimented by a delicate blend of cranberry, apple and rose.
Vanilla White is a cold brewed white and green tea base, complimented by a fresh blend of vanilla and lemon. At Tea Hunters, Sarah and Dena believe in continuously discovering and hunting for new ways to celebrate tea by creating a brand, that holds true to the integrity of tea. @teahunters www.facebook.com/TeaHunters
Graffiti Artist Pastelheart is a local Durban Graffiti Artist who has been spray painting since 2008. He chose graffiti to explore and express a side of his creativity that he had never experienced before. Inspired by Nature, God, Fashion and other Artists around him this eclectic artist is “happy to paint anywhere, anytime, all the time”
PASTEL’s use of spraycans to create
the beautiful pieces which can be found dotted all over the city is a sight to behold. He spends as much time as he needs to on each piece until it’s he is fully satisfied with the result. Parc Café in Durban’s trendy Glenwood has a wall mural in just one colour in stark contrast to the piece on the wall of Wakaberry in Florida Road…showing the diversity and unique approach and technique of this outstanding artist.
When asked about the ‘taboo’ historically attached to this art form, this is what he had to say: “You see ,I think there are many sides to this topic,Street Art is used commercially and is respected equally as an Art form. As well illegal Graffiti has now been pushed into a faculty of destruction and a criminal act; which is all misunderstood. Without illegal Graffiti, all modern day street Art, murals and Graffiti productions wouldn’t even exist. BOMBING (illegal Graffiti) is the roots of all forms of professional Art and expression on the streets” As with all artists, Pastelheart has a favourite as well, it’s a wall mural by ARYZ and OS GEMEOS, find it on www.streetartutopia. com
He has done commissions for Vodacom, Monster Energy Drinks, Justin Bieber fragrance, The Frown Band, to name but a few. The list is endless.Pastelheart, loves
collaborations with any other artist who is willing to inspire and uplift their surroundings with respect. Currently working on “LIVE” graffiti performances ath the YOH! Parties in Cape Town, this young artist is also involved in other areas of creativity and is soon to bring out his new “Club Pastel Heart” range of clothing. Although Street Artists have often been in trouble with the law, Pastelheart has not been one of them, though he feels that there is still a stigma attached to graffiti. For example, Capetown’s By-law against Graffiti has stated that condoned murals, Street Art and any form of design that has not gone through the council is considered illegal. Even if you own your own property.
Street Art should be legalised, I don’t understand it and never will. Find Pastelheart’s pieces all across Durban in areas such as Glenwood and in Johannesburg’s Newtown and Maboneng.
LOOK OUT CAPE TOWN, HERE COMES PASTELHEART!!! When asked to describe a typical day in the life of Pastelheart, “Spandex, Internet,
Scooter and blah, blah, blah not forgetting a spray can” For more information go to www.pastelheart.org
Getting Crafty Craft beer is the Justin Bieber of the beer world. It’s trendy, young, fresh and it is gathering a following faster than the Canadian pop singer. Luckily the effects of “craft beer fever” are a little more subtle than “Bieber-fever”, and most of us are able to resist the urge to scream like a girl and grab that cold brewski from the barman with both hands. Although, I must say, sometimes it takes a huge amount of selfcontrol not to. With over 40 craft breweries across the country if you haven’t asked yourself what it is all about then this article will help turn you into a Be(er)liever. Craft beer is essentially beer made by small, independent breweries using traditional methods. These beers are generally free of nasty chemicals and are brewed by hand rather than by computers and machines. Most craft brewers started out life in other professions and followed a dream to become brewers. As a result they tend to have an alternative attitude and approach to brewing, and they are often keen to get creative, not only with their brewing techniques, but also with the marketing of their beers. These artisanal products compete on the basis of quality and diversity rather than price. Craft brewing in South Africa
began back in the 1980’s when Lex Mitchell opened Mitchell’s Brewery in Knysna. Mitchell’s was South Africa’s inaugural microbrewery and any beer drinker worth his weight will remember Mitchell’s deliciously light lager known as Foresters and South Africa’s first ‘real ale’ Bosuns. Some years later, male models turned marketing maestros, Rui Esteves and Brad Armitage, co-founders of Vida e Caffé, saw the shift the in the international market from coffee to craft beer and began changing our perception of beer. The pair opened ⋃ offering beer aficionados a place to enjoy a great craft beer and a simple but delicious bite to eat. They were the first to offer the South African consumer food and beer pairing ideas and, once again, Esteves and Armitage were setting trends
for fellow South Africans to follow. Follow they did! In the last ten years microbreweries have started popping up across the country and craft beer has got us all excited. Gone are the days of being confined to what is on offer from industrial breweries now that there is a whole new world of beer to explore. &Union and Mitchells Cape Brewing Company are still around and in addition we have Jack Black, Devils Peak, Darling Breweries, Old Main Breweries, Boston Breweries and Triggerfish (amongst others) all waiting to take your taste buds on a voyage of discovery. Nowadays you can tell the quality of the restaurant you are visiting not by the extent of their wine list but rather by their craft beer list. The
ones on top of their game know what is hot and they stock craft. The rituals which apply to tasting wine also apply to tasting beer but beer has a much wider range of flavour than wine does and as a result, it’s more versatile. Food and beer pairings are the food and wine pairings of tomorrow. It’s time to look, swirl, sniff and taste beer.
CRAFT BEER FESTIVALS Capital Craft - Saturday 6th July (Pretoria) Knysna Craft Beer Project - Thursday 4th July to Saturday 6th July (Knysna) SA on Tap - Saturday 3rd August (Durban) We (Heart) Real Beer - Saturday 28th September (Cape Town), 26 October (Mpumalanga)
But, consumers beware, as the craft beer industry grows so the huge industrial breweries will attempt to pull the wool over your eyes by producing beers that are marketed to look like craft. SAB produce 1 million bottles in 24hrs at their Newlands brewery alone, it’s a hand’s off process. Their computers do it all and that’s not craft. Finally, just because it is craft doesn’t mean it is good so please ensure that you sift the wheat from the chaff by tasting and testing what is on offer before you make up your mind about South African craft beers.
We are looking at the start of something huge with more hits than the Biebmister himself. The craft beer market is set to grow substantially so make sure you have your golden circle tickets, take this magazine in your hand, go out there, forget about ordering your usual beer, and get crafty. UNDERSTANDING THE BASICS TOP FERMENTING YEASTS work better in warmer temperatures and are able to tolerate higher alcohol concentrations. They are however unable to ferment some sugars and this results in a fruiter beer BOTTOM FERMENTING YEASTS work better at lower temperatures and they ferment more sugars leaving a clean, crisp taste and then they settle to the bottom of the tank LAGER – a beer brewed from a bottom fermenting yeast and fiven a long cool fermentation AMBER – any top or bottom fermented beer having an amber colour between pale and dark ALE – a beer brewed from top fermenting yeast with a relatively short warm fermentation Saison – a pale ale which originated in Belgium IPA – India Pale Ale a style which originated in England and was given the name as it was exported to India
CRAFT BREWERIES TO VISIT Porcupine Quill Brewing Co. (Valley of 1000 Hills) www.craftbrewers.co.za
Shongweni Brewery (Shongweni) www.shongwenibrewery.com
Old Main Brewery (Hilton) www.rdmitchells.co.za
CAPE PROVINCE: Darling Brew (Darling) www.darlingbrew.co.za
Cape Brewing Company (Paarl) www.capebrewing.co.za
Wild Clover (Stellenbosch) www.wildcloverbrewery.co.za
Boston Brewery (Cape Town) www.bostonbreweries.co.za
Smack Republic (Johannesburg) www.smackrepublic.com
Copperlake Brewery (Lanseria) www.copperlake.co.za
Gilroy Brewery (Muldersdrift) www.gilroybeers.co.za
DEVILS PEAK - THE 10 CRAFT BEER COMMANDMENTS
1. Beer should not be drunk from the bottle 2. Pale Lager is not the only style of beer 3. Sniff before you sip 4. Honour thy hops 5. The recipe is king 6. Do not covet thy neighbours’ draft, share 7. Appreciation is in the eye of the beer holder 8. No two beer styles are alike 9. Worship is reserved for rare styles 10. Resist the ordinary
seed of Darling Brewery was planted in 2008 when owners Kevin and Philippa Wood were on an indefinite road trip through Africa and found themselves at Sneeuberg Brewery in Neu Bethesda. Already being residents in Darling they knew that this concept would be perfect for it and so a year whirlwind of getting Darling Brewery off the floor began. Much red tape and blood, sweat and tears later the first beer was officially sold in MAY 2010. What began as a very rudimentary system soon became insufficient for Darling Brewey and itâ€™s thirsty consumers and the brewing of the beer was moved from Darling to a Cape Town based micro brewery. Philippa and Kevin are hoping that 2013 will bring back some of the production to Darling. In the meantime they have built the Slow Quarter in Darling for those thirsty Darling Brew drinkers. Their taproom offers all the beers from tasting size and up and delicious locally sourced food to match. If the trip out to Darling is more than you can manage then pop out to the likes of Power and the Glory, Cafe Paradiso or Tamboers Winkel or if you are couching it you can find it at Wine Concepts, Vino Pronto or most Tops stores.
By Lucy corne and ryno reyneke
From beer’s porridge-like beginnings through to the cutting edge craft beers being poured across the country today, African Brew tells the story of South African beer. Join a pint-studded journey through seven provinces to meet the brewers, taste their beers and learn exactly what goes into that beverage you wouldn’t dream of braaiing without. There is also a section that covers up-and-coming breweries. Delve deeper into food and beer pairing with delectable recipes from top South African chefs, each dish paired with a local lager or ale. And for those who don’t know the difference between the two, African Brew hopes to turn the beer novice into a connoisseur with tasting notes and troubleshooting tips showing you what to look for in your preferred pint.
Lucy Corne has worked as a travel writer for almost a decade, with work published in magazines, newspapers, guidebooks and anthologies around the world. Beer generally plays a large part in her travels, and breweries often appear above museums on a trip itinerary. When she is not writing or travelling, she can be found at her Cape Town home, enjoying her husband’s homebrewed ales and studying to become a certified beer judge. Ryno Reyneke is an established food and décor photographer living and working in Cape Town. He has been commissioned to photograph over 30 food and lifestyle books, including Franschoek Food, Zhoosh and La Petit Ferme, working with some of the top foodies in the country. He is also a recognised figure in the local craft beer industry and is working towards the accredited Beer Judging Certificate (BJCP). Ryno is himself an enthusiastic craft beer brewer and recently launched his label ‘BruHouse’.
• 38 of South Africa’s microbreweries plus the cradle of beer brewing in South Africa, SAB • Includes recipes and beer pairings • Insights on home-brewing, beer recipes and step-by-step brewing guides • Contains sections on SA’s craft cider movement as well as mead-making • Covers the history of brewing in South Africa • Includes a look at sorghum beer brewing – both in a traditional setting and large-scale production
and The Arts
A brand-new and unique festival celebrating the South African arts took place from 7 to 16 June this year and captured the imagination of both young and old. Presented by Hermanus Tourism, the Hermanus FynArts Festival is a fusion of Arts Fest and Winter School.
Leaving with the swallows
Always at the forefront of innovation, Creation was a proud participant in this novel event by offering FynArts visitors our world-renowned Wine and Food Pairing as well as our ever-popular “Blend Your Own Wine” Experience. In celebration of the arts we also look forward to hosting the opening of the award-winning sculptor Jaco Sieberhagen’s latest exhibition, titled Reflections. According to the artist this superb collection of lasercut mild steel sculptures “is an honest look at my own reflections and reflections of the people around me”. At Creation we have been committed to supporting local artists since our inception in 2002. Jaco has been a regular exhibitor in and around our tasting room and we are proud to showcase his latest works.
Best of wine tourism winner Creation received the coveted Best of Wine Tourism Award as South Africa’s winner in the category ‘Innovative Wine Tourism Experiences’. Tripadvisor excellence award Creation is very proud to announce that we have been awarded a Certificate of Excellence from TripAdvisor. This prestigious award places Creation in the top-performing 10% of all businesses worldwide on TripAdvisor, and is given to businesses that consistently earn high ratings from TripAdvisor travellers.
Bits and pieces
Jaco Sieberhagen & Carolyn Martin
Not For Sale to Person Under the Age of 18 Years Old 53.July 2013.deelishlifenstyle.com DISCOVER
Say ‘HOWZIT BREW’ to
When life in the fashion industry became too demanding Tayrene Mugridge decided to turn her granny’s beer bread recipe into a business.
With a little bit of experimentation granny’s original recipe was given a new lease on life. Locally sourced dry ingredients were packaged into beautiful reusable calico bags; handmade by the ladies at Hands of Hope, and Barrett’s Ridge Beer Bread was born. It’s really simple, just add a 330ml beer or cider of your choice (or even soda water if you prefer) mix into the dry ingredients and bake. In less than an hour, you have a loaf of freshly baked bread. It is so versatile it can be used to batter fish, make muffins and even flatbread. Barrett’s Ridge Beer Bread is MSG free and Vegan friendly too! There are 4 flavours to choose from: Original, Garlic & Herb, Chilli & Garlic and Italian Cheese with another one on its way.
You like bread. You like beer. You’ll love Barrett’s Ridge Beer Bread. Barrett’s Ridge Beer Bread: www.barrettsridge.com/ Hands of Hope: www.hopepm.org/index.htm 66.July 2013.deelishlifenstyle.com
Cook Like a CHEF Cook like chef
to basics’, honest food, made with the freshest ingredients, with the greens harvested from the herb and vegetable garden on Simonsig Estate. Working side by side with his team, they stock their pantry with as much local produce as possibly to support the surrounding communities.
Originally from Nelspruit, Head Chef Lucas Carstens, feels completely at home in the winelands kitchen of Simonsig’s Cuvée restaurant. Having honed his culinary skills at another Stellenbosch hot spot, Terroir, followed by a stint at Reuben’s at the 5-star One & Only hotel in Cape Town, Lucas is ready to set his own course at this popular Winelands destination. Equally inspired by French Provençal flavours, homegrown South African tastes and Asian ingredients, this versatile chef sources the finest local ingredients to create a feast of uncomplicated dishes with a sustainable conscience. “Today, sustainability by having your own vegetable garden or even breeding your own fish, and then serving it in your restaurant, is the way to go. I explore with new meat cuts and reduce our carbon footprint by relying heavily on local produce,” shares this Institute of Culinary Arts graduate. Dining with Lucas at Cuvée, guests can expect nothing less than ‘back
Lucas’ classical training and global approach to cuisine saw him cooking for high profile guests during his career, including Oscar-star Denzel Washington. Not your typical fiery chef, Lucas is laid back and very likeable. His love of food comes from his heart and as a result he has mastered a broad range of cuisines. “The Stellenbosch Winelands has a lifestyle second to none. We have access to beautiful ingredients, great local talent and an endless wine supply. What more could one want,” shares a man who values ginger as the ultimate ingredient. To get in touch with Lucas: Tel: (021) 888 4932 Email: firstname.lastname@example.org Website: www.cuveeatsimonsig.co.za
Satandagi Servers six to eight people
Frozen Ganache 125 g 65 – 70% dark chocolate, chopped 125 ml cream 25 g brown sugar Heat the cream and sugar to boiling point. Pour over the chopped chocolate and whisk until the chocolate is dissolved. Set aside and leave to set completely. At this stage you can put the ganache into the refrigerator to set. When completely set, roll into balls the size of walnut. Stick toothpicks in and put in freezer overnight to freeze. Batter for Satandagi 2 egg yolks 20 g castor sugar
Whisk these two ingredients together until the sugar is dissolved. 130 ml milk 160 g cake flour, sieved Whisk the milk into the egg yolk mixture, following the sieved cake flour. 3 egg whites 30 g castor sugar Whisk the egg whites to soft peak, add the sugar and whisk to meringue. Fold the meringue into the flour mixture. Miso and preserved ginger ice – cream 700 ml full cream milk 300 ml cream 8 egg yolks 200 g castor sugar 2 tbls miso paste or to taste 3 tbls preserved ginger, chopped or to taste Heat the milk and cream together, to boiling point. Remove from the heat and set aside. Whisk the egg yolks and sugar to light and fluffy. Gradually add the milk and cream mixture until everything is incorporated. Place back on the heat over a bain marie and cook the custard to 86 C or until it covers the back of a wooden spoon. Stirring continuously. When the custard is cook, remove from the heat and place over a bowl of ice water to cool completely. Stir in the miso paste and chopped ginger. Place in a ice cream churner and churn following the manufacturer’s instructions. Carrot and Orange Panna cotta 285 ml cream 350 ml combined orange and carrot juice reduced to 210 ml 4 leaves gelatin 150 g castor sugar Bring the cream and reduced juice to the simmer. Add the sugar and stir to dissolve into the simmering liquid. Meanwhile soak the gelatin leaves in a bowl of cold water until softened. Squeeze the extra water from the gelatin and add to the warm mixture,
stirring until dissolved. Pour the mixture into desired moulds or a terrine mould lined with plastic wrap. place in fridge and leave to set. Chocolate soil For the chocolate biscuit 50 g butter 15 g cocoa powder 40 g castor sugar 50 g cake flour pinch salt For the vanilla biscuit 50 g butter 25 g icing sugar 25 g corn flour 50 g cake flour 5 ml vanilla extract For the chocolate biscuit: Place all ingredients in a food processor and pulse until everything comes together. Place on a lined baking sheet and bake at 180 C for 8 – 10 min.For the vanilla biscuits: Place all ingredients in a food processor and pulse until everything comes together. Place on a lined baking sheet and bake at 180 C for 8 – 10 min, until nice and golden.When both biscuits have cooled completely process separately in a food processor to fine crumbs. Combine together. Black Sesame Tuile 75 g butter 75 g castor sugar 25 g glucose syrup 25 ml milk 150 g black sesame seeds Place the butter, sugar, glucose syrup and milk into a saucepan over low heat, stirring continuously until they melt together. Fold in the sesame seeds and leave to cool. Heat the oven to 200 C. Spread the mixture thinly on a non-stick baking sheet. Cook until golden, about 6 – 8 minutes. Leave to cool and brake into desired size pieces. To assemble the plate. Dip the frozen ganache balls into the satandagi mixture and fry at 160 C in vegetable oil until nice and golden. Remove the toothpicks and serve with the ice cream that is served on a little bit of soil. a slice of panna cotta and to garnish a black sesame tuile. Serves 10
Rabbit Confit Terrine
brandy in a large container and mix through. Then place the rabbit pieces into the salt mixture and make sure all the pieces are covered . Leave in salt mixture for about 4 â€“6 hours. Remove the rabbit pieces from the salt mixture and rinse well. Place the rinsed rabbit pieces in a large heavy based pot and cover the rabbit pieces with the duck fat. Place the pot on med heat and let the rabbit cook slowly for about 3 â€“ 4 hours making sure the fat simmers ever so slightly, and never boiling. Remove the confit rabbit from the fat and let it cool slightly, remove the rabbit meat from the bone and set aside, season with salt and pepper to taste. Heat up the rabbit jus, and pour over the meat, making sure the jus covers all the meat; this will keep it together and help it to set into the mould. Line a terrine mould with plastic wrap, and place all the rabbit meat into the lined mould, pressing as hard as you can to make sure the mould is well stuffed with the rabbit meat. Cover the terrine mould with plastic wrap and leave in fridge to set over night or at least 4 hours. Bourbon pickled vegetables 750 ml jack daniels 750 ml white wine vinegar 600 g sugar 60 ml mustard seeds 60 ml coriander seeds 2 bay leafs Vegetables of your choice (we use cauliflower,onions,baby marrow,carrots.)
Makes one terrine
2 rabbits; cleaned and portioned into 12 pieces 500g coarse sea salt 350g brown sugar 60ml brandy 2000ml duck fat 350ml rabbit jus salt pepper METHOD Combine the coarse salt, brown sugar and
Place all the ingredients except for the vegetables into a large pot and bring to a boil, cook for 10 min. Meanwhile place the vegetables into sterilized jars. When the pickling liquid is ready pour the hot liquid into the vegetable jars and seal with lids. Quickly place the jars in boiling water to seal and sterilize again. To assemble Slice the terrine into slices and serve with toasted bread and pickles . Serves 12
Springbok Pie Serves 4
INGREDIENTS 5 unit’s springbok shanks 2500 ml Veal stock 500m ml red wine 1 small stick of cinnamon 4 juniper berries 3 carrots, peeled and chopped 1 onion, chopped 3 celery sticks, chopped 3 cloves garlic, crushed salt pepper 2 x bouget garni (thyme, bay leaf, 6 peppercorns and parsley) 100ml olive oil 4 puff pastry rounds about 15cm in diameter , baked and puffed. METHOD Start by seasoning the meat with salt and pepper, then sear the meat in a large sauce pot until brown. Remove the meat from the pot and set aside. In the same pot add half the carrots onions celery and garlic and fry the mire poix till nice and brown, then add the wine to the browned mire poix and “deglaze” , making sure to scrape the pot surface to remove all the brown goodness. Let the wine boil down until almost evaporated. Then transfer the shanks back to pot and cover with the veal stock, add the cinnamon bouquet garni and juniper berries, and let the meat simmer slowly for about 5 – 6 hours. Remove the shanks from the liquid and set aside to cool, then strain the cooking liquid through a fine sieve and set aside. When shanks are cool enough to handle carefully remove the meat from the bone making sure that the meat is still large and chunky and not to small, and set aside . In a large sauce pot again, start by frying the remaining carrots celery and onion till golden brown add the
bouquet garni, add the strained cooking liquid and reduce till halved. Strain the sauce trough a muslin cloth or fine sieve and set aside. the sauce should be very rich dark and glossy. To assemble add the meat to the sauce and slowly bring to simmer. Place the puff lids into an oven and quickly heat up on a tray. Dish the hot pie mix into separate serving bowls, place the hot puff lids on top and serve with your favorite garnish. At the restaurant we serve it with bacon lardons, parsnips and spinach.
John Shuttleworth Head Chef
John Shuttleworthâ€™s earliest memories of cooking are of him baking bread with his grandmother as a young boy. His career started at The Equinox Resort in Manchester, Vermont where he did a culinary internship as part of a diploma from The University of Derby. With a love of fine dining from the beginning, John honed his skills working at various Michelin starred establishments such as Mallory Court in England and Glenapp Castle in Scotland. He relocated to South Africa in 2008 with his wife Andrea, where he took up a position at Singita Game Lodges. John joined the Rust en Vrede team in 2009 as Sous chef under David Higgs. In July 2011, John took over as Head Chef of Rust en Vrede Restaurant.
MARRON Ingredients Tails and claws of 4 Marron that have been cooked gently in a vegetable and herb stock. (Can use Crayfish/Prawns as substitute) TOMATO JELLY AND SPONGE FOR TOMATO WATER: Ingredients 1.5 kilos of Tomatoes 1 onion 2 cloves of garlic 10g basil Splash of white wine vinegar salt Method Blitz ingredients together. Let it strain through a muslin cloth into a container in the fridge over night.
Ingredients 250ml tomato water 4 leaves gelatin soaked 1g Agar Agar Method Bring tomato water to the boil. Add Agar Agar and gelatin. Whisk in Kitchen Aid until white, light and fluffy. Out into square tray and set in fridge. Cut into desired sizes when set. GARNISH: Balsamic Roasted Cherry Tomatoes Garlic Mayonnaise Rocket Pesto Samosa wafers
TO MAKE JELLY: Ingredients 250ml tomato water 1.5 leaves of gelatin soaked Method Bring tomato water up to boil. Dissolve gelatin and add to tomato water. Then set in desired trays in the fridge. TO MAKE TOMATO SPONGE: 72.July 2013.deelishlifenstyle.com
Ingredients 1 duck 1 egg 3 sprigs of thyme Splash of cream Cabbage leaves Chicken stock Salt Muslin cloth cut into small squares (15cmx15cm) Method Take a whole duck and remove the legs. Roast the crown in a pan, skin side down to render the fat and until golden brown. Turn over and roast in oven at 160˚C for 7-9 minutes. Take out of the oven and let it rest. LEGS: Method Debone the legs and mince. Mix with fresh thyme, 1 egg and a splash of cream and salt. Blanche the cabbage leaves in boiling salted water for 20 seconds. Place some mix into a blanched cabbage leaf and roll into a ball. Place ball in muslin cloth and tie opening with string. Poach cabbage ball in chicken stock in the oven at 120˚C for 30 minutes. Discard muslin and serve.
50g Demerera Sugar 160ml bottle Port 160ml bottle Red Wine 160g Cassis Puree 1/3 small jar Redcurrant Jelly 3 Granny Smith Apples(grated) Lemon juice (to taste) Seasoning Method Finely slice the cabbage. Put into a large based saucepan and add all the other ingredients (apart from the jelly). Cover the pan and put on the stove to cook for 1-2hrs until the cabbage is evenly cooked by stirring regularly. Make sure you don’t overcook thus retaining some of the bite and texture of the cabbage. Correct the seasoning and adjust the sweet and sour taste by adding the jelly and lemon juice. DUCK SAUCE: Ingredients 3 Duck Carcasses 1 bottle Red Wine 1 bottle Ruby Port Cabernet Sauvignon Vinegar 100g Caster Sugar 1 Lemon
MIREPOIX: Ingredients 1 Onion 1 Leek 1 stick Lemongrass 3 thin slices Ginger 50g Beetroot 3 Carrots 1 stick Celery 2 Lime leaves 2lt Veal Stock Seasoning Method Roast the carcasses until dark brown and strain.Chop the mirepoix and cook until caramelised. Deglaze with the vinegar, add the alcohols and bring to the boil. Add the carcasses and the stock. In a separate pan caramelise the sugar well and stop it with the lemon juice. Add this to the stock and allow to cook out for an hour until you get a good duck stock (skimming regularly). Pass through a chinois and reduce quickly until you reach the correct consistency. Adjust with lemon juice and maybe a little honey Serve with: Baby beetroots Chargrilled pineapple cubes Baby leeks
DATE PUREE Ingredients 400g dates ½ vanilla pod 50g Sugar ½ lemon, juiced Water Method Remove stones from dates. In a pot add dates, vanilla pod, sugar, lemon juice and cover with water. Cook until very soft, then blend into smooth puree. RED CABBAGE: Ingredients 1 Red Cabbage BalsamicVinegar
CHOCOLATE FONDANT FONDANT: Ingredients 62g valrhona café noir 62g 70% valrhona dark chocolate 125g butter 3 egg yolks 3 eggs 62g caster sugar 36g plain flour (sieved) Method Melt the chocolates and butter together keeping it under 36˚C. when melted mix well then add the eggs and yolks. Add the sugar and the sieved flour and mix well. Double line the ring moulds with butter then cocoa powder and pipe in the mix two thirds of the way up. Cook from the fridge at 190 ˚C for 7-8 minutes.
Bring mixture back to the boil. Put egg yolks and sugar in a mixing bowl. Pour milk mixture over yolks and sugar. Return to the pot and (constantly stirring) bring to 65˚C. Then churn in ice cream machine.
POPCORN ICE CREAM: Ingredients 375g Milk 375g Cream 180g sugar 200g yolks 500g popped corn Method Scald the milk and cream in a pot. Add the popcorn and let infuse for 2 hours off the heat. Strain the popcorn out of the liquid.
CHOCOLATE SOIL: Ingredients 120g Isomalt 120g Glucose (Melt together) 70g coco nibs Method Add coco nibs to melted sugar. Pour out onto non-stick oven proof mat. Alternatively use silicone paper. When it has set, blitz in blender until soil-like consistency.
WHITE CHOCOLATE TUILE: Ingredients 300g Fondant Icing (1) 200g glucose(2) (1 & 2 cooked at 155˚C to make caramel) 200g 35% white chocolate Method Add Chocolate to caramel. Cool and let it set. Blend into a powder. Sprinkle powder onto a baking tray. Cook in the oven until it is liquid. Remove and let it cool.
LET US do LETTUCE Salad the frightful bowl of iceberg lettuce and quartered tomato and cucumber with zealously grated carrots that finds itsâ€™ way to the centre of the table most nights, and then to the bin. In my opinion, salad should be a crisp bitter peppery and sweet accompaniment that enhances a main dish, or gets the gastric juices flowing as a starter. One of the biggest problems with leaves that make up a salad , is that they are not cared for correctly, and thus inspire insipid repetition. Nothing worse than going to the fridge only to find a mass of wilted lifeless leaves stuck to the cooling coil. Make a difference, follow these pointers and save your leaves today.
Washing the leaves, fill your clean basin with cold water and pop in a couple of ice-blocks and a large pinch of bicarb. Add the leaves and, with kid gloves, gently toss them about. Leave them in the water for a few minutes and remove to a colander to drain. Spin the leaves in a salad spinner.
Invest in a salad spinner, spinning the leaves takes off the excess water which in turn allows the dressing to coat the leaves. Wet leaves can cause the salad to wilt, and leave a liquid residue at the bottom of the salad bowl (Eeew).
Once the leaves are sufficiently dried, place them in an airtight container lined with a slightly damp tea-towel. Discard any bruised or discolored leaves, as these will cause the remaining salad leaves to waste more readily. Store the leaves in the lower part of the fridge - away from the chilling coil. The leaves should keep for up to 4 days.
When dressing a salad, use a LARGE bowl, and pour the dressing around the sides of the bowl, add the leaves, and gently toss them around. Place the leaves into or onto the serving dish you wish to use, and add the rest of the ingredients. Leafy salads should not be made up in advance. Make it the last dish to go to the table before sitting down to feast. Remember that you should balance the flavor of the dressing with salty sweet and acid. Warm salads are fab at this time of the year. Try seared chicken livers with aged balsamic vinegar.
By Chef Barry Fry
Make Your Own...
Homemade fresh mozzarella cheese has fabulous flavor. The instructions here for making your own at home are detailed but not difficult. Rennet and citric acid can be found in health food stores and specialty markets. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 80 degrees C.
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like toffee, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
1/2 rennet tablet 1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free) 3.7 ltrs milk (2%, 1%, or skim) 2 teaspoons citric acid Salt, optional Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 31 degrees C. Milk will begin to curdle. At 31 degrees C, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 40.5 degrees C. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid). With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If itâ€™s still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all
When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water. Yield: about 340 gr mozzarella cheese Home Cheese Making by Ricki Carroll
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BREAKFAST * LUNCH * DINNER
Not For Sale to Person Under the Age of 18 Years Old
FIOR DI LATTE White Chocolate Grappa or FIOR DI LATTE as it is known is a white chocolate blended with Grappa which results in a creamy, pleasantly sweet and smooth velvety tasting liquer with perfumes of vanilla.Perfect after dinner on its own over ice, over vanilla ice cream with dark chocolate shavings or simply instead of a dessert. Finally round off your meal by adding richness and romance to your espresso Add a shot of CHOCOLATE GRAPPA to your espresso this winter to make a Choc Espresso!
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