" S i m b i t h i i s a p a r t i c u l a r l y s p e c i a l p l a c e f o r m e h a v i n g
g r o w n u p o n B e v e r l e y F a r m a s p a r t o f t h e L a d l a u f a m i l y
W a t c h i n g t h e e s t a t e e v o l v e o v e r t h e y e a r s a n d s e e i n g
t h e o r i g i n a l v i s i o n c o m e t o l i f e h a s b e e n a r e a l p r i v i l e g e .
L o c a l R e a l E s t a t e i s a n e s t a b l i s h e d b r a n d o n t h e N o r t h
C o a s t O u r r o o t s a n d c o l l e c t i v e e x p e r i e n c e r u n d e e p O u r
t e a m m e m b e r s h a v e b e e n a n i n t e g r a l p a r t o f t h e
S i m b i t h i j o u r n e y f o r m a n y y e a r s a n d o u r e x p e r i e n c e d
S a l e s a n d R e n t a l s t e a m a r e e x c i t e d t o c o n t i n u e s e r v i n g
t h e c o m m u n i t y a n d c o n n e c t i n g w i t h y o u . "
– Tim Johnson
Graham White, Managing Director
Tim Johnson, Founder & Principal
SIMBITHI SALES TEAM.
From the Kitchen
nothing says summer more than a picnic on a dam, particularly one in our gorgeous Simbithi! chef louis creates a stunning spread perfect for a balmy summer afternoon.
Hobbies of simbithi
clay and kiln: we chat to the lovely lisa Dancaster about her genetic love for pottery, the magic of the wheel and the wonder of creation.
Hanging with the Nchoes
meet mo, mise, Kaelo and Kaone, and hear about their deep-rooted love for each other and Simbithi, their home.
A leisurely, enlightening journey through east Africa with the cacketts.
Control Room | controlroom@simbithi.com | 032 946 8373/4/5
Visitor SMS Verification | text See to 31671 (or download Simbithi residential app: Search ‘Simbithi’ on App store or Google Play Store) Website | www.simbithi.com
General Manager
Simbithi Eco-Estate gm@simbithi.com
From the
General Manager
“Summertime and the livin’ is easy”, the Ella Fitzgerald song immediately jumps to mind as I consider what to include in the Simbithi Scene Summer edition. In previous years, I have lamented about how much I love summer at Simbithi, even sharing that my golden retriever’s name is Summer.
This time around, however, it is the words of Ella Fitzgerald’s song that I reflect on, particularly: “There ain’t nothin’ can harm you, With Daddy and Mammy standin’ by”.
These words resonate with so many who call Simbithi home. Security and safety remain one of the primary reasons why so many families choose to live in our magical Estate. Our security team diligently watches over us, day in and day out, making sure “ain’t nothin’ can harm you”. The friendly, smiling faces that greet us each day as we leave or enter this Estate are easily overlooked; however, they remain one of the
major assets. It is customary for us at Simbithi to reach out at this time of year, calling for donations towards these and our other contracted staff. I know that their contribution to our Simbithi story is invaluable, so let’s show them how much we care.
This edition of the Simbithi Scene is also inspiring, at least to me. Looking at the incredible picnic spread put together by the SCC team reminds me of how amazing it is to take the time to picnic, braai, or share a snack with a loved one at one of our outdoor spaces. I am sure, once you have paged through this edition, you will also be inspired to enjoy this summer outdoors at a dam or community centre.
I hope to see many families reunited over the summer holidays, enjoying Simbithi.
Enjoy the summer.
Editor From the
It’s 15:42 on a Friday. It’s about 30 degrees outside, so I’m crabby.
As I stare at the blank screen, waiting for the words of my Ed’s Note to magically appear (a girl can dream, okay!), I realise my head is pounding. Is it writer’s block? I wonder moodily, grudgingly unfolding my legs from my (very precarious) yoga-like situation on my chair. Is it dehydration? I haphazardly think as I reach for my ever-present, bright pink JoJo tank (if you’ve seen me out and about, you know what I’m referring to), which is empty after my second round, so highly unlikely.
I take my specs off and rub my face, and it dawns on me. It’s … The Frown. The Frown, which has become so prevalent that I had to make it a proper noun, has etched its terrible self into my 30-something-year-old forehead, leaving crags I don’t think I like very much. Recently, I’ve made a delightful habit of teasing one of my colleagues (you know I never share names) about his Frown. Whenever I see Fellow Frowner, I either flick Fellow Frowner's forehead to reset it or yell, “HEY! Stop frowning.” Welp, joke’s on me, because Fellow Frowner started pinpointing my Frown whenever it appears! My Frown, I have come to realise, is not always reflective of my mood or state of mind, because I
think it simply lives on my forehead. If nobody reminds me to stop, then it’s a permanent fixture. That said, though, there are moments when The Frown takes a brief respite, and it’s usually when I’m in a space where I feel happy. It takes a lot to make me smile (eek, sorry everyone!), but the moment the corners of my mouth lift, The Frown smooths itself out. Recently, that was behind a pottery wheel, of all things, during our Hobbies of Simbithi interview. Shaping that clay, the rhythmic whir of the wheel, and the realisation that my hands were creating something beautiful out of something without form definitely eased my craggy forehead for a minute.
If you’ve also worn a Frown this year, then I hope this festive season brings you something (or somethings) that relieves the pressure on your forehead … even if it’s just for a bit. You deserve it.
Enjoy all the magic Simbithi has to offer; she’s pretty special this time of year (all year ‘round, if we’re honest, but let me stay humble).
Merry Christmas, and Happy New Year!
Marketing
marketing@simbithi.com
Publisher lorinda Scott | 082 562 7202 | lorinda@fabmags.co.za
Sales Director lucille wendler | 083 747 3694 | lucille@fabmags.co.za
Operations Director Sharlene Odayar | sharlene@fabmags.co.za
Copy Editor elvida Sydney | content@fabmags.co.za
Accounts accounts@fabmags.co.za
Contact Fabmags 032 946 0357
Head Office Suite 104, San hall Office Park, Kirsty close, ballito, KwaZulu-natal
Website www.fabmags.co.za
Online www.issuu.com/fabmags
Printed By ROc media
Cover Photo chris Allan Photography
SF20 frameless patio enclosure system
Club General Manager From the
As the year draws to a close and the festive season begins, Simbithi Country Club comes alive with warmth, laughter, and a sense of celebration. December and January are always special months here, a time for families to reconnect, friends to gather, and everyone to enjoy the relaxed, welcoming spirit that makes our Club so unique.
Whether you're a resident enjoying a well-earned break or a visitor discovering Simbithi for the first time, we invite you to slow down, soak up the sunshine, and share in the joy of the holidays. Our newly revamped play park is already buzzing with happy energy; a safe, inclusive space where children of all ages can play freely while parents unwind nearby.
The Sports Complex is preparing for a lively few weeks as school holidays begin. With a variety of activities and sports on offer, kids will be kept active and entertained while parents wrap up their year-end commitments. Keep an eye on our communication channels for a festive programme filled with fun, games, and friendly competition.
One of the most magical moments of the season is Firsties happening on 7 December. We’re not quite sure which mode of transport Santa Claus will arrive in this year, but we know it’ll be a delight! Bring the kids; their excitement
and wonder make this one of the most heartwarming events of the year. As the festive spirit builds, our executive chefs are preparing a Christmas Eve Dinner that promises all the seasonal favourites, so reserve your tables at this cherished tradition where families and friends come together over great food and good company. Then, as we count down to 2026, we’ll be turning back the clock with our New Year’s Eve Earth, Wind & Fire Party: a night of glitter balls, one-piece suits, big hair, and dancing under the stars. It’s a celebration of music, joy, and the vibrant energy of disco.
Please note that our weekday specials will pause from 14 December as our team focuses on welcoming the holiday crowd. They’ll resume on 11 January; we appreciate your support during this busy time.
This season is a reminder of what truly matters. Connection, celebration, and creating memories with the people we care about. Thank you for being part of the Simbithi story. From all of us at Simbithi Country Club, we wish you a joyful, safe, and memorable festive season. Here’s to a relaxing holiday and a wonderful year ahead!
Warm regards,
General Manager
Simbithi Country Club
clubgm@simbithi.com
Simbithi
Snippets
A Round-Up of estate and club news
THE LIME OF MY DREAMS
Straight from the dessert fridge, here is one of the desserts from our October table d’hôte menu, the lime coconut cream cup.
The Luck of the Irish
have you had your pint, yet? the Drop Zone now has Guinness on tap, and here’s the perfect pour to entice you.
In the Vegetable Garden
thank you to the lovely Sue clarke for this photograph of our course furniture.
AT THE WHEEL
behind the scenes of this month’s hobby feature, watching lisa Dancaster at work.
It’s Picnic Time!
how beautiful is this month’s cover shot of the nchoe ladies? here is a peek at how we brought it together with executive chef louis lesch and photographers, chris and emily Allan.
the sun rising over our Padel courts is quite something, isn’t it?
GO FISH
executive chefs louis lesch and Godfrey Kinyanjui about to work on the evening’s dinner service at the Fig tree.
Ice, Ice Baby
what’s better than iced tea? An iced tea slushie. Pop over to the heron Pizzeria to try it out.
There is just so much to see and do on Simbithi Eco-Estate. Below is our diary of upcoming events. Isn’t life great on Simbithi? You can also view the events on our Simbithi App or on our website: www.simbithi.com/events
Weekly Events
MONDAY NIGHT OFF
An affordable array of starters, mains and a dessert prepared by our chefs, to give you a night off from the kitchen. let us do the cooking!
WEDNESDAY CURRY NIGHT
indulge in the north coast's finest buffet: an array of fragrant curries with traditional sides. R285pp. booking essential: 032 946 5403
SUNDAY CARVERY
A sumptuous afternoon for the whole family. enjoy a selection of roasts with all the trimmings. R380pp. booking essential: 032 946 5403
Please note, the dates, times and costs printed are subject to change without prior notice. The Sunday Carvery and Monday Night Off will take a break in December and return in January.
DECEMBER
TUESDAY LADIES
For more information: 032 946 5407 or proshop@simbithi.com
MEAT DAY
For more information: 032 946 5407 or proshop@simbithi.com
5 7 6 2 9 12 24 13 25 31 1
SEMS / SWAGGERS
For more information: 032 946 5407 or proshop@simbithi.com
FIRSTIES CHRISTMAS EDITION
Santa claus makes his annual trip to Simbithi! enjoy our delicious carvery and live music.
Venue Fig tree Restaurant and Deck Price R380 Booking essential sccmsc@simbithi.com
TUESDAY LADIES
For more information: 032 946 5407 or proshop@simbithi.com
MEAT DAY / TURKEY TROT
For more information: 032 946 5407 or proshop@simbithi.com
JUNIOR CLUB CHAMPS
For more information: 032 946 5407 or proshop@simbithi.com
CHRISTMAS EVE DINNER
A traditional christmas eve spread, and a fabulous Simbithi experience.
Venue Fig tree Restaurant Price R630pp
Booking essential sccmsc@simbithi.com
COUNTRY CLUB & HOA CLOSED
NYE PARTY
celebrate with us as we bring in the new Year on the deck with live music and food stations. Booking essential sccmsc@simbithi.com
COUNTRY CLUB & HOA CLOSED
Life on the North Coast - particularly in simbithimeans that the weather is a specific kind of lovely. During summer, of course, nature really pulls out her best for us here in Simbithi. When one thinks of summery food, one thinks of bold, fresh flavours best served poolside, dam-side or even on your lawn! Let’s head into the kitchen to create a summer picnic, simbithi style. Happy cooking!
Beetroot Hummus
Ingredients
• 1 tin of chickpeas
• 3 cloves of garlic
• Olive oil – as needed
• 1 medium-sized beetroot
Caprese Salad with Pancetta
Caprese salad is one of those iconic summer salads; it’s light, simple, and refreshing. Everything about it shouts “summer!” This is a great picnic salad as it can be served chilled or at room temperature.
Serves 4-6 STARTER
Ingredients
• 2-3 large, ripe salad tomatoes
• 250g mozzarella (if you can, use buffalo mozzarella)
• 15g super fresh basil leaves (make sure you wash these)
• 100g pancetta (or any Italianstyle ham)
• 2 tbsp basil pesto
• 2 tbsp extra virgin olive oil
• Maldon’s sea salt flakes to taste
• Freshly ground black pepper to taste
Method
This salad couldn’t be simpler. Choose a serving platter you’d like to show off (that’s how I do it).
1. Slice the tomatoes into thick (between 6 and 8mm) slices.
2. Slice the mozzarella in the same way.
3. Combine the basil pesto and olive oil in a small bowl.
4. To assemble, lay down one slice of tomato, followed by one slice of mozzarella, one slice of pancetta, and finally a basil leaf.
5. Repeat the sequence until you fill your platter.
6. Drizzle with the basil pesto and olive oil mixture, then sprinkle with Maldon’s sea salt flakes and freshly ground black pepper.
7. Feel free to drizzle over more extra virgin olive oil, if you’d like.
• Salt and freshly ground black pepper to taste (also a bit of sugar, to taste of course)
Method
(You will need a food processor)
1. The beetroot must be cooked for this recipe. You may boil or roast it.
2. Drain the chickpeas (if you’re adventurous, keep the liquid, it makes a great substitute for eggs in meringues - yes, you can make eggless meringues with this)
3. Place the chickpeas into the blender jug and add the peeled garlic cloves and cooked beetroot.
4. Pour in about 50ml of olive oil and turn on the blender.
5. Watch the ingredients. They need to churn like a very thick milkshake. Add more olive oil if you need to.
6. Once you can see the ingredients churn in the blender, season with salt, pepper, and a bit of white sugar.
7. Taste your hummus and adjust the seasoning to your preference.
8. Your hummus must be thick enough that a spoon stuck into it will stand up on its own.
9. Chill for at least four hours, then you can enjoy it.
Open-faced Panino with Grilled Zucchini and Rocket
Sandwich, anyone? If you’ve never had a decadent sandwich, then this is it.
Serves 2
Ingredients
• 1 fairly large panino
• 15g butter
• 25g of your favourite cream cheese
• 15g very fresh rocket
• 1 medium-sized zucchini
• 25ml olive oil
• Flaked sea salt to taste
• Freshly ground black pepper to taste
• 1 tbsp basil pesto
• 2-3 pitted green olives
• 20g mozzarella, provolone, or pecorino cheese (whichever you prefer)
Method
1. Heat up a heavy-based skillet and drizzle with a bit of olive oil.
2. While you wait for the skillet to heat up, slice the zucchini lengthways into slices of between 5-7mm thick.
3. By now, your skillet should be searing hot! Place the slices of zucchini on the skillet, then drizzle with more olive oil, a good pinch of flaked sea salt, and freshly ground black pepper. Work fast; this doesn’t take long at all.
4. Flip over your zucchini and do the other side. Again, drizzle with a bit of olive oil, a pinch of flaked sea salt, and freshly ground black pepper. Make sure you get a good golden colour on both sides, then remove your zucchini from the skillet and keep it aside.
5. Cut the panino in half, horizontally. Spread the butter on both halves and toast each half on that hot skillet until it gets a bit of that golden brown colour.
6. Once your panino is crisp and golden, remove it from the skillet
and get ready to assemble. You can take the skillet off the heat now; you’re done with it.
7. Spread a generous helping of cream cheese on both halves of your panino. Lay down a good bed of fresh rocket.
8. Toss the grilled zucchini with the basil pesto and lay it on the rocket.
9. Tear the olives and plonk them all over the sandwich. Remember to do both halves. This is an open sandwich, after all.
10. Top with your choice of cheese. Make sure you have thin-ish slices of the cheese and add them in a slightly judicious manner.
11. Sprinkle it with flaked sea salt and freshly ground black pepper.
12. Feel free to drizzle a bit more olive oil over the sandwich (can you tell it’s my favourite?)
Whipped cream? No, thank you! Although pavlova is synonymous with whipped Chantilly cream, I prefer the richness of mascarpone cheese. Of course, you can sweeten this to your heart’s content. Admittedly, this is not a recipe you make on a whim. You’ll need to plan a bit for this one, but it is well worth it!
Serves 6-8
Ingredients
• 3 egg whites (make sure there is absolutely no egg yolk in your whites)
• 180g castor sugar
• 1 tsp corn flour (Maizena)
• 30ml passionfruit pulp (also called granadilla pulp)
• 1 tsp vanilla bean paste
• As much fresh fruit of your choice
• 1 tub (250g) mascarpone cheese
• Granulated white sugar, to taste
Method
1. Pre-heat your oven to 180°C.
2. You’ll need to use a stand mixer or electric beaters; make sure your mixing bowl is sparkling clean.
3. Beat the egg whites in your mixer/with your beaters on high speed until they have tripled in volume and formed soft peaks. This means the tips of the whipped egg whites flop over when you hold the beaters upright.
4. Once you’ve achieved soft peaks, start adding the castor sugar, one tablespoon at a time, on low speed, beating the mixture thoroughly before adding the next spoon of sugar. Continue down this slow, careful path until all the castor sugar has been used up.
5. Keep whisking at low speed for a minute or two.
6. Now, take a bit of the meringue mixture and rub it between your fingers. If you can still feel grainy sugar, keep whisking. When the mixture is smooth and silky, continue to the next step.
7. Add the corn flour, 15ml of the passionfruit pulp, and vanilla bean paste, and give it a swift but thorough mix. Your meringue is now done!
8. Now, you may choose to make one large pavlova or a bunch of mini ones. We chose the latter. Shape your pavlova on a baking sheet dusted with a little extra corn flour or lined with a silicone baking sheet.
9. Place the pavlova into the oven and immediately turn the temperature down to 150°C.
10. Bake for 1 hour and 15 minutes - no fan.
11. After 1 hour and 15 minutes have passed, you may turn the oven off. Leave the pavlovas in the oven for at least two to three hours. Overnight will be best.
12. Your pavlovas must be assembled just before you serve them. We don’t want soggy egg puffs!
13. To assemble, place the mascarpone cheese into a mixing bowl. Add 15ml of passionfruit pulp and 1 tablespoon of granulated white sugar.
14. Using a spatula, combine the ingredients until well mixed.
15. You want to ensure that the mascarpone mixture is not runny. It should be thick enough to hold a swirl pattern.
You may arrange your fruit, pavlovas, and sweetened mascarpone cheese as you wish. See our gorgeous photo for inspiration.
Meet the Nchoe Family
Often, we meet families who are enraptured by the haven they create within Simbithi. Every now and then, we meet families who are not only passionate about the Estate, but who embody our values with authenticity, warmth and – dare we say – swag. A few hours with this family, and we feel as though we’ve known them for years! Meet the Nchoes: Mo, Mise, Kaelo (18) and Kaone (13).
The Nchoe (pronounced n-ch-weh) crew has crossed paths with #TeamSimbithi a few times by the time we sit down for an interview: first, they featured in our Simbithi Story video, and then the Nchoe ladies grace the cover of our Summer ’25 edition. On an impossibly gorgeous Saturday morning, over coffee, Mo and Mise, begin to share their journey to Simbithi.
“In 2018, a professional opportunity arose to relocate to KwaZulu-Natal,” Mo begins. “I was due to start at the beginning of 2019, so the girls needed to be enrolled in schools and we needed to find a home.” At the outset, the Nchoes set their sights on settling in Ballito. “The company booked us a trip and scheduled visits to schools, and several gated communities here on the North Coast.” Mo and Mise recall the kindness of Marietjie
Rass, a property practitioner who was instrumental in their successful relocation. “Marietjie was an absolute star,” Mo shares. “She drove us through Simbithi, beginning with all the facilities and then showing us a few houses. The more we saw, the more it became clear that this would be our home.” The couple decided to settle in Simbithi. “Marietjie even arranged a temporary unit for us, while we waited for our home to be ready to move into, and for our furniture to arrive from Johannesburg,” Mise remembers. “This created a soft landing for us, and for our girls, and it was our first taste of the kindness we now know to be part of Simbithi’s essence.”
The Nchoes became Ballitonians and, indeed, Simbithi-ans in 2019, with Kaelo and Kaone as founding learners of Reddam House Ballito. A year later, the COVID-19 pandemic struck. “We wouldn’t have survived the pandemic anywhere other than in Simbithi,”
Mise says, as she sips her coffee. Mo agrees, sharing how he was able to adapt to working from home.
“Perspective and a deep sense of appreciation set in, then, because we were still able to run, to walk, to enjoy the view from our home, look at the beautiful wildlife…others were not able to do this during lockdown.” Since 2021, Mo’s work has taken him back to Johannesburg, but the family is still firmly rooted in Simbithi. Mo playfully bumps Mise’s shoulder as they recount the reasons for this decision. “Mise said to me that she knew my work would take me away often, and she made it very clear that we are not leaving Simbithi,” he laughs.
For the Nchoe ladies, Simbithi is, quite simply, home. “I have the ability to call a neighbour and ask them to fetch the girls from school if I’m running late, and I have absolute confidence in that,” Mise says.
“Elsewhere, you may just know your
neighbour from a quick wave every morning, but here, it’s more than that.” Watching their daughters grow up in Simbithi – Mo jokes that Kaone was still adorably toothless when they first moved in – now riding their bicycles to Heron Pizzeria to swim or enjoy pizza with their friends, has been fulfilling for the Nchoes. “They have made their own friends, and as their parents, we love watching them create that sense of independence,” Mise smiles. “They can take the shuttle around the Estate, especially when those group chats start buzzing with the ‘Heron in an hour’ texts between friends!”
Whenever they have friends or family visiting, the Nchoes are only too delighted to take them on tours of Simbithi (Mo’s brother has even bought a home next to theirs!).
When Mo is home, he enjoys the golf course and mountain biking with Kaelo and Kaone. He and Mise are also members of the RUNSimbithi crew and often find themselves at Heron or the Fig Tree for dinner. “On Fridays, I regularly tell the girls to make sure they have everything they need,” she smiles. “Because the next time I’m driving
out is when it’s time for school on Monday!”
Ultimately, what has captured the Nchoes’ hearts is the authenticity found within Simbithi. “When it gets a bit hot, we go through it together,” Mo says. “We may disagree, but then we come together and move forward because we realise we are all passionate about this place, and that we want to protect it.” Mise agrees, concurring that belonging is at the centre, because “Simbithi is ours.”
Mo jokes that Kaone was still adorably toothless when they first moved in – to riding their bicycles to Heron Pizzeria to swim or enjoy pizza with their friends
LOCAL REAL ESTATE
A Sanctuary of CONNECTION AND CALM
WORDS CHRISSIE JOHNSON
This exceptional home has a balanced design that defers to the spectacle of its natural setting while enabling a lifestyle of connection, comfort, and calm. Positioned to provide sweeping views of several dams, the estate beyond, and the distant ocean, this four-bedroom, allen-suite residence is attuned to its environment, whilst maximising both privacy and connection.
Designed for contemporary family living, the home’s layout achieves an effortless dialogue between open, sociable spaces and tranquil private realms. The upper-level bedrooms each extend onto elevated balconies, where uninterrupted vistas set a serene tone. On the lower level, a fourth en-suite bedroom opens onto the verandah, enjoying direct access
to the outdoor areas and pool terrace - an ideal guest retreat that feels both connected and secluded.
The main living areas embody the spirit of refined ease. A sleek, integrated kitchen and dining area form the home’s social core, complemented by a separate
lounge that opens to both the pool deck and a sheltered courtyard. A focal point of the property is the expansive outdoor living zone that extends the full length of the home’s front façade, seamlessly linking the interior living spaces with a series of distinct yet connected terraces. Each setting - whether for dining,
Top LefT The integrated covered and open deck, and the tiled outdoor spaces, provides a place of repose, framed by nature. This expansive outdoor living room provides a magnificent viewing platform anchored by a rim flow pool in which to engage with the outdoors. BoTToM LefT The sophisticated kitchen and integrated dining room enjoy a seamless connection to the outdoor deck area, blurring the boundary between building and landscape, encouraging daily engagement with the outdoors. ABoVe Set within a lush environment, the design of this dual-level home inspires a slower rhythm of living, instilling a connection to place and the outdoors, eroding the sense of enclosure, and enabling the surrounding landscape to enhance the interior’s aesthetic. CeNTRe
RIGHT The outdoor verandah area connects occupants to the outdoors whilst also amplifying a sense of projection out over the surrounding landscape. Its outlook creates a true sense of refuge - a perfect antidote to a busy life BeLow This en-suite upper-level bedroom connects to an outdoor balcony that affords views over the dam, the estate, and out to sea.
relaxing, or quiet contemplationinteracts with the rim-flow pool, its reflective surface drawing the landscape into the architecture.
The transparency of both the living, entertainment areas and the bedrooms, forging direct connections with nature makes this home as much about the built form as it is with its surrounds. Every design element has been considered to strengthen the connection between the home and the horizon. Outward sightlines and layered transitions between indoors and outdoors create a sense of openness and calm, while
the surrounding natural beauty anchors the experience in place.
Balancing aesthetic sophistication with functionality and serenity, this extraordinary residence redefines the notion of modern living: a home that celebrates connection, calmness, and the art of living well within nature.
This home is available to purchase through Local Real Estate. For more information contact:
Rory Anderson: 073 697 4159
Amy English: 063 049 1087
Jake Morgan: 082 607 1229
Scott Whitaker 063 404 6430
K EARSNEY C OLLEGE
Founded in 1921
Experience the pride of belonging to one of SA’s leading independent, traditional boys’ schools.
Seize the Day
Weekly buses from Ballito for returning boarders.
THE GRASSLANDS of Simbithi
National Geographic defines a grassland as a large, open area of grass typically maintained by grazing animals and frequent fires. As an ecoestate, Simbithi is home to several grasslands, which our environmental team has been focusing on intently during the last several years. We chat to Environmental Manager Ayanda Duma about our recent burning exercise and the journey to restoring our beautiful grasslands.
The main grasslands of Simbithi, Ayanda explains, are located on the Nsimbi, Mannie’s Farm and Tamboti trails, and there are a few patches on the northern half of the Estate. Until recently, our grasslands were afflicted by an infestation of Panicum deustem, an invasive grass accidentally introduced with a seed mix in 2004. “In 2021, we began implementing a methodical grassland rehabilitation process, beginning with eradicating the Panicum,” Ayanda says. “First, we identified the
areas we would target for removal. Then, our team employed mechanical methods, like brush cutters, to remove the invasive grass from the larger areas.” The third step was a chemical application to kill the regrowth of the Panicum, which would introduce indigenous grassland forbs.
Four years later, there has been significant progress and Simbithi is 90% Panicum-free. “It is a persistent weed,” Ayanda shares. “So, even though we have eradicated almost all of it, we constantly
have to monitor our grasslands to ensure it does not invade again. One of the ways we do this is ploughing individual occurrences of regrowth as and when we find them.”
Earlier this year, a vegetation assessment was undertaken to ascertain which of our grasslands were in a condition suitable for the next stage of management: grassland burning. There are several types of grasslands, Ayanda clarifies, and Simbithi’s are classified as coastal. “A coastal grassland is usually located along a coastline and is able to withstand harsher environmental conditions like
significant wind, sea salt spray and heavy rains.”
Grassland burning is a technique used to revitalise a grassland. “The fire, which is a controlled burn, clears old, decaying vegetation and renews the grassland for our antelope who graze there,” Ayanda outlines. “This is in line with our strategic initiative of adhering to environmental, social and governance principles, which is an important part of our strategy.”
A patch of grassland in Tamboti was identified and the burn was successfully conducted in September. Before we were permitted to proceed, Simbithi had to become a member of the local fire protection organisation and inform KwaDukuza Municipality of the planned burn. “We were also required to have the local fire department on standby, and ensure our staff, including fire marshalls and environmental team, was properly trained to be on site,” Ayanda says. “We are thankful to the residents in the area who co-operated and understood the need for us to burn the grassland.”
With one successful burn completed, Ayanda and her team are monitoring the remainder of our grasslands to ensure they are well-maintained. “We will continue with grassland burning next year, during burning season. With one successful burn done, we will now incorporate this into our management practices, where we will burn a third of the grasslands within a three-year cycle. By keeping our grasslands healthy, we keep our wildlife happy and the fauna of Simbithi will continue to flourish.”
Coffee with Chris
It’s been said that if you love what you do, you’ll never work a day in your life. As generations evolve and culture changes, so do the application and context of this adage, leading society to ponder whether ‘love’ and ‘work’ can still co-exist. Imagine, then, combining “old-school” values of commitment, hard work, and ethics with innovation, passion, and drive … and you’d have met a gent who would prove that they certainly can. Say hello to our charming Food and Beverage Manager, Chris McDaniel.
Were one to peruse the stats on Chris’s smartwatch, the step counter would undoubtedly number in the thousands. Whether it is on the floor of the Fig Tree or or breezing through the kitchen for a quick chat, striding across the deck to the Drop Zone, popping into the Dragonfly or Pavilion upstairs, checking in at the Sports Complex, or zipping across to the Heron Pizzeria, he is always moving - double espresso in hand, of course. “I don’t sit still much,” Chris chuckles as he settles down for a chat. “Moving around the different spaces at Simbithi allows me to interact with our team regularly and see things from their perspective, which is beneficial to leading them well and creating an improved experience for our community.”
Interestingly, the food and beverage industry was not where Chris originally envisioned himself. After completing a Bachelor of Commerce, he worked at Allan Gray for a year before relocating to China. “I have always enjoyed cooking, and wine also interested me, especially when I got to experiment with pairing the two,” Chris shares. “Amalgamating these two interests created a unique passion in me, which I knew I had to follow. I felt food and beverage was an industry where I could make a difference, especially with a background in finance and an interest in business and entrepreneurship.” Highlights of Chris’s six years overseas include establishing the first
South African restaurant in China and hosting the South African Paralympic team in Beijing at the 2008 Summer Olympics.
He credits his grandfather for his strong work ethic, a discipline he strives to inculcate in the food and beverage team. “My grandfather worked in the hotel and accommodation sector, and growing up, I watched him work hard, with integrity. This is the attitude I bring with me, every day, and something I am eager to bring out in the team as they serve Simbithi.” Now six months into his role and approaching his first ‘season’ heading up the F&B team, Chris is excited about the scope for growth at Simbithi. “What sets us apart is the multi-dimensional nature of our offering. We have these different areas where we create pockets of enjoyment for our community, and there is something to make everyone feel at home. The Simbithi experience is already sought after on the North Coast, and I am enthusiastic about us making it even better.”
For Chris, the secret to blending passion and work is balancing an easy-going approachability with a liberal dose of ingenuity. “To add value to something that is already established and appreciated, like the Simbithi experience, we have to constantly refresh our offering while keeping those things our community has grown to love, like our Curry Night and Sunday Carvery,” Chris says, thoughtfully. “The key is remaining open to feedback and new ideas, whether this comes from the team or the
community. Whenever someone visits the Club or the Heron, food is often at the centre of their conversation, so we keep the community at the heart of food and beverage.”
When he is not zooming around Simbithi’s eateries, Chris - who speaks fluent Mandarin - enjoys playing sports and time on the beach with Cathlynn, Carter, and Chiara, his three children. And, of course, cooking! “I know that sounds strange after spending my days in and out of a kitchen and restaurants,” he laughs. “But, cooking helps me decompress when I’m home.”
While you would usually find him grabbing a quick bite from Halfway House when he’s at work, Chris’s favourites on the menu are the chicken and pork bao buns. “Either those, or Chef G’s Kuku Bizari Ya Pwani with one of the white wines on our wine list; that’s my favourite pairing when the balmy summer days start to return.”
There is much to look forward to this season at Simbithi Country Club, Chris shares as he resumes his energetic pace back into the now buzzing Fig Tree. Think bespoke wine evenings, our annual visit from Santa Claus, and a New Year’s Eve party with a scintillating theme. “We love seeing our community take our eateries as their own, being proud to spend time here and share it with their friends and family.”
Huānyíng, Chris. We are glad to have you (and your coffee-inhand).
As a family-centric Estate, we pride ourselves on creating and maintaining spaces where the younger Simbithi-ans are able to enjoy and express themselves through play. The Kids’ Play Park at Simbithi Country Club is an epicentre of imagination, joy and creativity and, following its recent revamp, a bucketload of magic.
The Play Park was originally opened in 2015, adjacent to the Fig Tree Restaurant. At the time, the Board of Directors replaced the Simbithi Amphitheatre with an array of play apparatus to cater to the evolving generations within the Estate. The original Park primarily comprised wooden play pieces and provided hours of enjoyment for the Simbithi littlies.
“Naturally, as time passed, wear and tear began to set in, and we felt it was time to upgrade the space,” Club General Manager, Craig Nell, shares. “Earlier this year, on the back end of completing the first phase of the Master Plan, our Sports Complex, we undertook a temporary renovation.” A few months later, the Club closed the space to complete the revamp, and the result has certainly put smiles on our young (and older) residents!
The new play pieces have been selected with enjoyment and safety in mind and thoughtfully positioned to provide a holistic playtime
“The Park has been reconfigured to form an easy flow between the Fig Tree Restaurant on the lower level of the Club, and the Sports Complex on the upper level,” Craig says. “Created with families in mind, ideally, what we envisaged is Mom or Dad, or even the Gran and Grandpa, enjoying a meal at Fig Tree or a game of Padel, and the children having fun in the Park.”
The central design feature of the refreshed space is the bright, geometric play mats around each “play zone”, which are designed to attract and entice our youngest residents, while sensory pathways create flow for our older children. The new play pieces have been selected with enjoyment and safety in mind and thoughtfully positioned to provide a holistic playtime. “Since re-opening the space in September, we have received positive feedback on the changes, which we are happy to hear. As we approach the holiday season, we hope to see our community and guests making memories in the Play Park.”
Hello, Danni & Bob
There once was a dragonfly, named Danni.
Danni’s favourite place to fly around was a special place on the North
Coast of KwaZulu-Natal, where hundreds of hectares of sugarcane grew, with forests of beautiful, giant trees. Danni spent her days with two of her best friends, Bob the Bushbuck and Wendy the Weaver.
Together, they used their imagination to enjoy hours of fun in the special place. It was their home. For two decades, Danni, Bob, and a host of their animal friends have shared this special place with thousands of kind people who live, work, play, and call this special place their home, too.
Here, in this Play Park, Danni and Bob find the magic they need to dream and to create. As they skip and fly
along the pathways, they pick up joy, laughter, and happiness. They remember where the GIANT fig tree once stood, and their tummies rumble happily when they smell the delicious treats from our Fig Tree.
Now, as you, our little friends, slide, tumble, and run, Danni and Bob hope you find as much magic as they always do. As you enjoy your yummy breakfast, lunch, and dinner from the Fig Tree, we hope your tummies smile, and your souls fill with sunshine.
Welcome, little friends. You’re HOME.
NOTE: Psst! Moms and Dads, please share this special story with your children, and let them know that Danni, Bob, and Wendy cannot wait to welcome them to our refreshed Kids’ Play Park.
Don't let BUGS take over your
All local Insects and Bugs in Residential Environments. i.e.: Ants, cockroaches, moths, bed- bugs, garden bugs and spiders, termites, rodents, etc.
KZN’S NUMBER ONE TIMBER DECKING, GUMPOLE, PLYWOOD & PINE SUPPLIERS
The deeper we dive into our Hobbies of Simbithi series, the more we find something beautiful being shaped in our community: the spirit of freedom to be, to enjoy, and to create. In this edition, we explore a hobby that does just that, held safely in the hands of the lovely Lisa Dancaster. Meet Lisa, the kiln, and the wheel!
Lisa greets us at the door of her airy, tasteful home in Fuschia Way, and the first thing she remarks is that I have not brought an apron. Upon seeing my confused expression, she winks reassuringly and says, “Of course you’re going to have a go at the wheel!”
The wheel, of course, is a pottery wheel, one where Lisa finds the utmost enjoyment.
“My mother was a potter,” Lisa shares, pointing out one of her mother’s creations, a vase, on display. “Growing up, there was always a studio where we lived, and when I wanted to see her, I would wander up to her studio.” Childhood holidays, Lisa recalls, always included stops to view the work of renowned South African potters,
like Andrew Walford and David Walters. “It didn’t really interest me much as a child,” she admits, with a laugh.
Six years ago, a friend in Zambia surprised Lisa with an electric pottery wheel as a Christmas gift. “He sent me a photograph of it and told me I could enjoy it when I visited.” A while later, Lisa’s daughter showed her a collection of ceramics at a local gallery and suggested she try her hand at making a few. “I thought I had better get some lessons, so I signed up at a studio in Westbrook to learn the basic techniques.”
Lisa first experimented with handwork, whereby potters use their hands to shape mounds of clay. “Within my first lesson, I knew I wasn’t too keen on handwork, so I
moved onto the wheel.” Soon, she learned to ‘throw’ clay, the practise of shaping wet clay on a pottery wheel, and the connection was instant.
Trying out her present in Zambia, Lisa began exploring the art of feeding wood into the kiln to elevate the heat to 1000 degrees centigrade, which is the optimal temperature to fire pottery. “There’s no heat gauge, of course, so one has to watch the colours of the flame to ascertain when the best time is to put the piece in. It is a bit of a hit and miss exercise, but your patience is rewarded when you see the beautiful colours on the ceramic.”
Upon returning to her Sabuti apartment, where she previously lived, Lisa purchased a ‘kick’ wheel. “My wheel in Zambia is electric, so this allowed me to practise centering my clay. The kick wheel was a great way to learn on my balcony in Sabuti, overlooking the sea.” Now, Lisa has her wheel, small kiln, and tools set up in her garage. “It is by no means a fancy studio, but I spend hours in here creating pieces and honing my technique.”
For Lisa, pottery is less about perfection and more about the journey. “There are so many facets to it, from kneading out the clay to remove bubbles and learning how to tame it. If you rush the process and fight with the
“A hobby should leave you fulfilled, challenge you from time to time, and allow you to grow .”
clay, you’re not going to enjoy the experience,” she shares. “But, if you put on some music and sit patiently at the wheel, you’re going to bring the clay into submission and make something truly beautiful.” Her favourite part of creating a new piece is opening the kiln. “I am never exactly sure what I’ll find. The thing about pottery is that it might not always give you what you want, but there’s always a gorgeous surprise at the end of the journey.”
A hobby, Lisa concludes, is something that one should be able to spend endless hours doing. “You’ll know you’ve found it when it is a good moulding of who you are, and it doesn’t torture you,” she says, quipping that pottery does not frustrate her the way golf, a second pastime, often does. “A hobby should leave you fulfilled, challenge you from time to time, and allow you to grow. When I see people enjoying their hobbies, the enthusiasm is infectious!”
Ed’s Note: Lisa kindly allowed me to try my hand at making my first pot on her wheel. What a therapeutic experience, feeling the clay’s shape change as it yielded to the prompting of my hands. Minutes passed, and I was enraptured by the whir of the wheel and the rise and fall of the clay. I’m usually incredibly iffy about getting my hands messy, but feeling them cake with clay was oddly calming. Highly recommended … and I might visit Lisa again, soon, to make another pot!
Two Travellers and a Tent
“Recalling exactly why, where, and when the idea of a self-drive adventure to East Africa first emerged is rather vague. Somewhere around 2010, sitting on the banks of the Zambezi watching an incredible sunset, one of us casually suggested ‘We need to go further north than this river.’ We never forgot that, and from there, one of us would occasionally drop a reminder: ‘How about our self-drive bush trip to Kenya one day?’ Then in 2024 all the moving parts fell into line: kids, work, and time, and we made it happen.” This is an extract of the epilogue from Roy and Robyne Cackett’s exquisite chronicle of their latest journey through Africa. Intrigued? Oh, absolutely!
If there is one thing that is clear, it is that travel is deeply personal for the Cacketts. From the neatly stacked picture books on their coffee table, each spined with a location and filled with superb photographs, to the reverence with which they share their experience, their itinerant nature is palpable.
Though Roy points out their type of travel is not of the “jetsetter” variety. Their penchant, rather, is enjoying the bush and its wildlife, away from the “hustle and bustle” of city life. “We started our self-drive bush trips in 2000,” Roy begins. “Our first trip was to Zimbabwe. The more we travelled, the more like-minded families we connected with, with children around the same age as ours, which made the trips an annual event for the next 20odd years.” With a shared fascination for eco-systems and biology, Roy and
Robyne find Africa to be a trove of natural wonders. Though they could not possibly pick a favourite destination, Mana Pools in Zimbabwe is special to their family. The United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage site’s proximity to the Zambezi River is a significant part of this, of course, as Roy puts it: “anywhere the Zambezi is, is beautiful.”
Earlier this year, the couple embarked on a three-and-a-half-month sojourn through Botswana, Zambia, Tanzania, and Kenya. Collectively, they spent 63 nights in their tent - setting it up and pulling it down 25 times - and drove approximately 17,000 kilometres. Driving, not flying, and staying in the tent adds a simplicity to the experience that the Cacketts find recalibrating. When asked what the highlight of their latest trip was, Roy and Robyne
agreed that the wildlife sightings were incredible. “We added thirty-five new bird species to our lifetime lists, and it was special to see endemic birds that we probably won’t see again,” Roy says. “The Amboseli National Park in Kenya was also quite something. There are no fences around the Park, and the surrounding communities play a key role in conservation in working co-operation with the Kenya Wildlife Service.” Robyne expresses her delight at seeing villagers herd their animals into the Park to graze and drink. “The way they co-exist peacefully was fantastic to observe; most importantly, conservation is working.”
Meeting Craig, Kenya’s largest Super Tusker Elephant, was an experience Roy recounts with awe. The majestic creature was born in Amboseli in 1972 and is one of the 20 super tuskers left. He, too, roams between the Park and nearby villages under the watchful eye of a Maasai warrior.
Travelling, especially through the African bush, requires a change in mindset, says Robyne. “You have to teach yourself to switch off,” she explains. “Early on in our travels, we learnt a Swahili phrase: pole pole, which means slowly, slowly. It is a way of life that encourages unhurriedness, and we’d find ourselves repeating it when we become a bit frustrated on the journey … like at a border post,” she smiles.
In Africa, the couple shares, life is calmer and decidedly more forgiving than the whir of the city. “Robyne and I are both left-brained thinkers, so when we set off, we had spreadsheets with plans, destinations, distances, and dozens of contact details. But very quickly in East Africa, we gradually let go of these and went where our hearts told us to go.” Roy remembers being cautioned about arriving at a park in
Tanzania without a reservation. “We arrived at Ruaha National Park with no booking at all, very stressed, but we were assisted within minutes by the friendliest teams. As we drove, we used Tracks4Africa and WhatsApp to make reservations a few days ahead, and it worked. So simple,” he shares. “We were like tortoises, in a sense, with a house on our back,” Robyn muses. “If we are enjoying a particular place or setting, we would say to each other … ah, let’s stay another day, without stressing about an itinerary or a flight schedule.”
Where to next?
The Cacketts are scheduled to visit Gonarezhou in Zimbabwe and Gorongosa in Mozambique next year. “Africa is where our souls are, but we like to have a purpose behind our destinations. So, going to Gorongosa to find a few special endemic bird
species fits that mindset. Our self-drive approach is as much about personal discovery as it is about exploring new areas of Africa’s wilderness. That’s how we generate special experiences, which we convert into hardcopy memories through our photobooks. Sometimes you need to dig deep to find resilience, resourcefulness, and adaptability to navigate Africa’s surprises and hurdles. But that’s what makes our trips so special!” is Roy’s concluding comment. As they plan, the tranquillity of Simbithi Eco-Estate remains their tonic.
Epilogue
Mama Africa drew the final curtain on East Africa 2024 after:
• 3 1/2 months,
• 17,300 km driven,
• 10 border crossings,
• R43,000 spent on diesel,
• 63 nights spent in our tent,
• Putting the tent up/down 25 times,
• 5,800 photographs taken,
• 323 bird species recorded, with 35 'lifers',
• 19 endemic animals that we don’t get in SA,
• Countless prime African sunsets,
• And more bad roads and dust than we could ever have imagined.
"It was far more than a bush trip; it was an absolutely fundamental recalibration of our spirits. The road taught us patience, the bush taught us humility, and Mama Africa herself reminded us, night after night, that every day of our lives deserves its own special finale.
We discovered new conditions along the way, enduring 'TIA,' ‘dust fatigue,’ and ‘bush rash’ with laughter. We embraced the Swahili wisdom of ‘pole pole,’ slowly slowly, as kilometre by kilometre, border by border, the subcontinent revealed its wonders. Lions in golden Serengeti light, elephants framed against Mt Kilimanjaro, baobabs etched into flaming Tarangire skies, and rivers that mirrored heaven itself were just a few of the unforgettable experiences. But perhaps the truest experience was not the destinations, but the time spent together, side by side in the Hilux, charting our own direction across Africa’s vast and unpredictable map. My dearest wife, you made our journey lighter, richer, and unforgettable. Not once did you complain, even as ‘dust fatigue’ and ‘bush rash’ tried to crack your spirit. Through long roads, rough tracks with endless dust, and dozens of prime sunsets, we did this together, committed to sharing absolutely everything, both good and not-so-good. These pages are ours, for East Africa 2024 was always going to be about us, together, in pursuit of an adventure of a lifetime.
We are privileged to have sat in the front row of Mama Africa’s spectacle and witness the raw beauty of the land she reigns over. These books are a hardcopy testimony to the memories she created for us, to make sure we never forget them. And with absolute sincerity, deep in our hearts, we can say: East Africa 2024 was the time of our lives."
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By including a charitable bequest to the Community Chest in your Will, you become a beacon of hope for those in need. Your legacy will provide essential care and support to vulnerable children and elderly individuals across KwaZulu-Natal. Together, we can create a brighter future, filled with compassion and opportunity for all.
Contact Rashilla Francis on 031 303 3890 or email: rashilla@communitychest.co.za
DETERMINED
to R I s E
“To every child who has ever been laughed at, left out, or looked down upon – may this story remind you that you are not your scars. You are light. You are strength. You are the kind of soul who chooses to rise.” The poetic prologue of local author Lunga Ntuli’s latest work set the tone for the book’s launch at Simbithi. We chat to Lunga about Nomfundo: The Girl Who Chose to Rise, the will to succeed, and his special connection to our Estate.
Lunga has authored and published eight books, beginning with Love vs Sport and including popular titles like This Thing Called Love and Single Not by Choice. Choosing, then, to author a children’s book was quite something. “This was a dream I had several years ago, and for some reason, it took me a while to get to it. Ironically, it was the most difficult of my books to write,” he shares. “I wanted to create something simple where our children could find themselves. So, the story of Nomfundo was born.”
Nomfundo is a young Zulu girl raised by her grandmother on a farm after losing both her parents. “She is bullied and teased at school, but she finds her strength and courage in books, and through the wise counsel of her grandmother. Eventually, Nomfundo becomes the first medical specialist to come out of her village,” Lunga says. The story, Lunga continues, is loosely based on his own: he grew up on the Ladlau farm, which is now Simbithi! “My grandfather, Pietersberg Madondo, was Mister Ladlau’s chef. I was raised by a single mother and her parents, here on this farm.
Launching this book here at Simbithi is emotional and special to me, because it is a full-circle moment.”
Recounting his own journey, Lunga recalls his dreams of playing cricket professionally, and completing his studies at the Durban University of Technology. During a season, he was a car guard in Salt Rock. “But, there was never a moment I felt I should abandon my dreams or that I was not worthy of them. I would walk up and down Shakas Rock Main Road and quietly promise myself that one day, I would drive this road.”
Through Nomfundo’s story, Lunga hopes to inspire the younger generation to remain hopeful irrespective of circumstance. He plans to tour schools around the province with the book, having already begun at his alma mater, RA Padayachee Primary School in Shakashead. Lunga also dreams of disseminating 10,000 copies of the book. “Inspiring the youth is my passion, whether it is through sharing my story
“I want you to know this: you can rise. Rise with your faith. Rise with your education. Rise with your purpose. You don’t have to be the loudest or strongest. You just have to keep going.”
in a motivational talk, or by them reading my words about Nomfundo,” he says. “I would love the local community to partner with me to make this a reality.”
“…I want you to know this: you can rise. Rise with your faith. Rise with
your education. Rise with your purpose. You don’t have to be the loudest or strongest. You just have to keep going.” - Nomfundo
To purchase a copy of Nomfundo: The Girl Who Chose to Rise, contact Lunga Ntuli on 064 542 6198.
