" 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
Winter Goodness
Warm, hearty and positively delicious: chefs Godfrey, Gary and Rahul bring a plethora of flavours together to create a three-course meal perfect for the season.
Tee Time
Golf Supervisor Anele Khumalo was born for golf. Follow his journey from porter to PGA, filled with passion for the good game.
Lasanthan, nicole and Leiyana spend an afternoon sharing their story with us while running through leaves, chatting with ducks and experiencing all Simbithi brings to their family.
| controlroom@simbithi.com | 032 946 8373/4/5
Access Codes | Download the Simbithi App from Apple App Store or
General Manager
Simbithi Eco-Estate gm@simbithi.com
From the
General Manager
Recently, in the office, we were chatting about our North Coast winters. While some might argue they are not typical “winters” because the temperatures do not drop too drastically, most would agree that they are rather special. Jackets are on for longer, and the sun takes a bit more time to rise in the morning, making it more difficult to get out of bed every morning!
If you’re running the Comrades Marathon this month, though, getting out of bed for a run before the sun has made an appearance might be non-negotiable. Good luck to all our residents running the 99th edition of the Ultimate Human Race. Enjoy every minute of the up run and trust your training. To our Environmental Intern Faith Smith, best of luck; your SEEHOA family is cheering you on!
In this edition, we share more about our partnership with Anura Africa and our conservation work with the Pickersgill’s reed frog. Since the frog was first heard calling in 2010, we have been invested in research and education, forming a relationship with
Dr Jeanne Tarrant and her team, who have a special interest in the frog. Recently, we hosted an international conference with key stakeholders, and it was great to see our strategy come to life through our continued partnership with researchers.
We also hosted a group of thirdyear architectural students from the University of KwaZulu-Natal for a morning of dialogue and practical training. This highlights our commitment to fostering skills development and our team’s efforts in ensuring that Simbithi is seen as a valuable community in the architectural space.
Finally, by the time this magazine is published, we will be preparing for our new year with our property practitioners. Good luck to all the practitioners who worked with us during 2025 – we look forward to seeing who claimed the top spots!
Have a great winter.
Marc Mc Clure
Editor From the
DUH-dun-dun-DUH-DUH…duh-duhdunnnnn…
If you read that and instantly pictured Cap wielding Mjölnir while Thor – temporarily restrained by Thanos – looks on in gleeful awe as the orchestra swells…then, you may join me on the battlefield as an honorary Avenger. Yes, indeedy; I am a Marvel fan. Perhaps it’s because of my welldocumented crush on Steve Rogers (Peggy, I’d fight to the death in any century), or that one of the few times I allowed my husband to gloat during our 10-year marriage was after he dragged me to watch Endgame, and I grudgingly admitted to enjoying it.
Recently, Mr C and I decided to rewatch the sagas in the MCU. After an efficient argument about me only wanting to watch the movies where Captain America is front and centre, we relished the final battle and I asked him who his favourite Avenger is. Iron Man, came the immediate reply, because his ultimate act – the now iconic snap-driven sacrifice – is the definition of brave. I had to agree, and I reflected on one of my favourite scenes from Age of Ultron, where Hawk Eye gives The Scarlett Witch a pep talk before she heads into battle. He tells her that she has to do the thing that scares her.
It got me thinking of when last I did something that scared me. It was a few
weeks ago, when I stood in a pile of my hair while Kam (my hair engineer) sharpened up my edges. Now, this might not seem abundantly frightening to you, but consider that I have had long locks for as long as I can remember – right down my back. I usually cut my tresses every three or four years and donate the length to CANSA, then grow it again. I always wear my hair long, and I associate an intricate part of my identity with it. I thought it was me, and the idea of shorter hair petrified me; it made me feel vulnerable and exposed.
Well, it’s been a year of The Bob. Yes, she has her own identity. I now look forward to my bi-monthly visits with Kam, where he employs razor-sharp precision to whip her into submission. I have grown to love the short sharpness of the cut and how much of a departure it is from what I’ve always had. Therein lies the magic, Simbithi-ans: doing something that scares you, that’s brave, and that is a departure from the ‘norm’. As I write this, it’s a week from my birthday, and I’m looking forward to doing brave, scary things as a 36-year-old.
This winter, let’s be brave! Cue the theme music.
JoBrand Manager marketing@simbithi.com
Publisher Lorinda Scott | 082 562 7202 | lorinda@fabmags.co.za
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 Photography chris Allan Photo
SATURDAY 4 JULY 2026
TICKETS ON SALE
From the
Club General Manager
As the crisp winter air settles over our beautiful Club, a sense of opportunity across the property is unmistakable. A new season naturally brings fresh energy, sharper collective focus, and a renewed purpose to everything we do.
Guided by our strategic initiatives, we enter this winter period with alignment, organisational clarity, and an enduring ambition to remain the vibrant heartbeat of our Estate.
Our long-term strategic intentions are translating directly into daily operational momentum across all departments, each geared to deliver an elevated experience to our members, residents, and their guests. True hospitality begins with our people, and we are deeply committed to cultivating a standard of excellence. Our new Food & Beverage teams are doing a fantastic job as they settle into their roles, bringing consistency and a genuine passion for hospitality to the floor.
Our championship golf facilities remain as busy as ever, showcasing the incredible passion and camaraderie of our golfing community. Remaining with sport, we would love to see more of you use this magnificent space, whether for a social match, fitness routine, or family
connection, ensuring the facility remains a sustainable, self-sufficient asset for the entire Estate.
To drive this community alignment, our social programming is moving into a blockbuster winter calendar. We are placing an emphasis on live music and signature member events.
The Club is also gearing up to be the ultimate high-energy hub for big-screen sports viewing. July kicks off the global excitement with major rugby interactions and the high-stakes semi-finals and final of the Soccer World Cup in the middle of the month. Once done, the spirited camaraderie returns with its focus on the legendary All Blacks Tour of South Africa this August.
We are deeply grateful for your unyielding loyalty, engagement, and shared commitment to progress. Your active participation allows us to consistently deliver the standard of excellence that defines Simbithi. We look forward to welcoming you and your loved ones to your Club for an unforgettable winter season.
Craig Nell
General Manager
Simbithi Country Club
clubgm@simbithi.com
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Simbithi
Snippets
A Round-Up of estate and club news
And We’re Rollin’
After our biG eGG hunt on the mngeni trail, our team headed back into the forest to pick up our signage and sweep for any errant wrappers. miss Sophia Jackson followed us in, gladly offering to assist with the final clean-up. Simbithi is clearly in good hands with the next generation.
our Simbithi Rollers are enjoying their time on the green, and we love to see it! thank you to Kelvin Sparks for these stunning photographs of a recent outing. A special round of applause for that beautiful sky!
What a delightful sight, is it not? A picture-perfect ladybug trotted into a meeting at the Sports complex. A spot (or two) of good luck, we say.
Nature’s Treasures
how beautiful are these entertwined trees on the mngeni trail? Spotted during our recent earth Day trail boogie.
ever wondered what the hoA staff parking lot looks like first thing in the morning? here is the sun smiling over the admin building, and noonoobug (our electric vehicle) enjoying her breakfast. Be-leaF In MagIC gooD MoRnIng, seeHoa
A reminder that after the rain comes beauty and growth. captured at the hoA.
A Friendly Chat
these two Speckledfaced mousebirds spied having an afternoon chit-chat on the coral tree outside the hoA office.
Choices, Choices
have you ever wondered how many options we cycle through before we pick the cover of our Simbithi Scene? here is a sneak peek behind the scenes of our autumn options laid out awaiting evaluation. We consider composition, the edition’s theme, text overlays and how likely the image is to grab attention before we make our final pick.
Simbithi
BEHIND THE SIGNBOARD
CHOOSING THE RIGHT REPRESENTATION
When people invest money, they usually approach the decision carefully. They research advisors, compare strategies, analyse risk, and take time to understand who they are trusting with their capital. Yet when it comes to selling property, often one of the largest financial assets a person owns, representation is sometimes chosen casually through familiarity, convenience, or a brief interaction. In reality, the quality of representation can significantly influence the outcome of a sale, from the final price achieved to the quality of the purchaser, the structure of the agreement, the speed of the transaction, and the level of protection throughout the process.
A signed offer to purchase is not always the same thing as a successful sale. “ ”
Sellers should feel comfortable asking direct questions before appointing an agent:
• How long have you been working in real estate?
• How many homes have you sold in the last 12 months?
• Do you specialise in this estate or area?
• How do you qualify buyers financially?
• What happens if complications arise during the transaction?
• How do you protect sellers during occupation arrangements?
• What separates your process from the average sales approach?
WHAT EXPERIENCE OFTEN CHANGES:
Identifying serious buyers versus emotional interest
Recognising unrealistic offers early
Understanding occupation and transfer risk
Structuring transactions correctly
Managing negotiation pressure calmly
Anticipating where deals commonly fail
Protecting sellers from unnecessary exposure
Knowing when timing is helping or hurting a sale
In many cases, the wrong sale can cost more than no sale at all.
A poorly qualified purchaser can waste valuable market time, while incorrect pricing can weaken negotiating strength before a property reaches the right audience. Weak guidance around occupation or timelines can also expose sellers to unnecessary complications that stronger experience and advice could have avoided.
Much of the real work in property happens long before a signboard goes up and long after one comes down.
ABOUT THE AUTHOR
Stephen Frizelle has spent over three decades in sales and business, including 18 years in information technology sales followed by 13 years in residential property.
He specialises in Simbithi Eco-Estate and the greater North Coast, bringing an analytical, long-term perspective shaped by both information technology and property markets. His approach focuses on clarity, timing, and relationship-driven decision-making.
SIMBITHI PROPERTY FOCUS SABUTI: A MARKET QUIETLY ON THE RISE
Over the last five years, Sabuti within Simbithi Eco-Estate has experienced significant growth, evolving from a sought-after lifestyle option into one of the North Coast’s increasingly valuable apartment markets.
MARKET SNAPSHOT
- Average price per m² (2005–2020): ± R9,947/m²
- Average price per m² (2021–2025): ± R13,009/m²
- Growth above historical averages: ± 30.8%
- Early 2026 pricing levels: approaching R17,900/m²
This growth has been driven by semigration, remote working trends, infrastructure investment, and growing demand for secure coastal estate living. The anticipated “Club Med effect” surrounding the future Club Med South Africa Beach and Safari Resort development has further strengthened buyer confidence in the region.
Sabuti continues to benefit from its elevated sea views, apartment convenience, strong security, and access to the Simbithi lifestyle. Ongoing maintenance and estate improvements, including roof repainting, common area upgrades, and landscaping enhancements, have further elevated Sabuti’s appeal while protecting long-term property values.
082 938 9944
stephen@remaxdolphin.co.za
Positioned on a 2,000m² hilltop stand within Simbithi Eco-Estate, this exceptional John Goss-built residence offers bushveld privacy, sweeping sea views, and spectacular sunsets across the estate’s main fishing dam. Warm timber detailing, premium finishes, and open-plan living spaces create a refined yet relaxed coastal atmosphere with lodge-inspired warmth.
The home features five en-suite bedrooms, including a luxurious sea-facing master suite, along with a triple garage, second kitchen, staff accommodation, solar and inverter system, and 20,000L water storage. Elevated entertainment areas and panoramic views make this a rare offering within one of the North Coast’s premier estates.
Simbithi Diary
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
enjoy our traditional carvery, with all the trimmings and dessert for R385pp. A relaxing, indulgent afternoon. booking essential: 032 946 5403
Please note, the dates, times and costs printed are subject to change without prior notice.
3
juNe
eNVIRONMeNTAL TALK
snakes in estates by Andrew ‘snakeman’ Douglas
Discussion on identifications and descriptions, common misconceptions, safety and precaution.
Venue Pavilion Room, Simbithi country club
Time 18:00
Cost R30, at the door enquiries ea@simbithi.com or environmental@simbithi.com
5 5
MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
WORLD eNVIRONMeNT DAY
6
FIRsTIes & CARVeRY
Live music with the Wednesdays and our famous Sunday carvery.
Venue the Fig tree Restaurant
Time 12:00 – 15:00
Cost R380pp
Bookings essential 032 946 5403 or foodbev5@simbithi.com
sCC V MeCC
For more information: 032 946 5407 or proshop@simbithi.com
9 11 11
NORTH COAsT seNIORs
For more information: 032 946 5407 or proshop@simbithi.com
QuIZ NIGHT
the country club brings you quiz night, sponsored by Local Real estate and hosted by “the quiz Guys”.
Venue the Fig tree Restaurant Time 18:00
Bookings foodbev1@simbithi.com or 032 946 5403
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
seMs / sWAGGeRs
For more information: 032 946 5407 or proshop@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
sLAMMeRs
For more information: 032 946 5407 or proshop@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
seMs / sWAGGeRs
For more information: 032 946 5407 or proshop@simbithi.com
NeW PLAYeRs’ WeLCOMe
For more information: 032 946 5407 or proshop@simbithi.com
sCC V ROYAL
For more information: 032 946 5407 or proshop@simbithi.com
eNVIRONMeNTAL TALK
Venue Pavilion Room, Simbithi country club
Time 18:00
Cost R30, at the door enquiries ea@simbithi.com or environmental@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
sLAMMeRs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: south Africa v england (Nations Championship)
Time 17:40
Seating is first-come, first-served.
FIRsTIes & CARVeRY
Live music with Rockhaven and our famous Sunday carvery.
Venue the Fig tree Restaurant
Time 12:00 – 15:00
Cost R380pp
Bookings essential 032 946 5403 or foodbev5@simbithi.com
QuIZ NIGHT
the country club brings you quiz night, sponsored by Local Real estate and hosted by “the quiz Guys”.
Venue the Fig tree Restaurant
Time 18:00
Bookings 032 946 5403 or foodbev1@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
seMs / sWAGGeRs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: south Africa v scotland (Nations Championship)
Time 17:40
Seating is first-come, first-served.
jACK & jILL
For more information: 032 946 5407 or proshop@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
sLAMMeRs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: south Africa v Wales (Nations Championship) Time 17:40
Seating is first-come, first-served.
MANDeLA DAY
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
seMs
For more information: 032 946 5407 or proshop@simbithi.com
NeW PLAYeRs’ WeLCOMe
For more information: 032 946 5407 or proshop@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com 15 16 to 18 18 18 24
AuGusT
seMs & MeMBeRs
For more information: 032 946 5407 or proshop@simbithi.com
FIRsTIes & suNDAY CARVeRY
Live music with our famous Sunday carvery.
Venue the Fig tree Restaurant
Time 12:00 – 15:00
Cost R380pp
Bookings essential 032 946 5403 or foodbev5@simbithi.com
eNVIRONMeNTAL TALK
Venue Pavilion Room, Simbithi country club
Time 18:00
Cost R30, at the door enquiries ea@simbithi.com or environmental@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: stormers v New Zealand Cape Town (All Blacks Greatest Rival Tour)
Time 19:00
Seating is first-come, first-served.
sWAGGeRs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: sharks v New Zealand Kings Park (All Blacks Greatest Rival Tour)
Time 19:00
Seating is first-come, first-served.
QuIZ NIGHT
the country club brings you quiz night, sponsored by Local Real estate and hosted by “the quiz Guys”.
Venue the Fig tree Restaurant
Time 18:00
Bookings foodbev5@simbithi.com or 032 946 5403
COuRse CLOses AT 13:00 [FRIDAY MORNING MeAT COMP]
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: Bulls v New Zealand Pretoria (All Blacks Greatest Rival Tour) Time 19:00
Seating is first-come, first-served.
seNIOR CLuB CHAMPs
For more information: 032 946 5407 or proshop@simbithi.com
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: south Africa v New Zealand jHB (All Blacks Greatest Rival Tour) Time 17:00
Seating is first-come, first-served.
sLAMMeRs / sWAGGeRs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: Lions v New Zealand Pretoria (All Blacks Greatest Rival Tour) Time 19:00
Seating is first-come, first-served.
FRIDAY MeAT COMP
For more information: 032 946 5407 or proshop@simbithi.com
seMs
For more information: 032 946 5407 or proshop@simbithi.com
RuGBY LIVe ON THe BIG sCReeN: south Africa v New Zealand Cape Town (All Blacks Greatest Rival Tour) Time 17:00
There is a school of thought that infers winters on the North Coast are somewhat pseudo. Now, while we are not going to argue that point, what we will certainly argue is that winter – irrespective of the temperature or setting – calls for a certain type of comfort food. Of course, when we approached our chefs to create this edition’s menu, they went a morsel or two beyond just comfort. Executive Chefs Godfrey Kinyanjui and Gary Msane Opperman, and Pastry Chef Rahul Bansee present to you: a wintery spread from the Fig Tree.
Ingredients
STaRTER
Brie & Caramelised Pear Tart
For the shortcrust pastry
• ¼ cup (185g / 5.6 oz) plain white fl our (all-purpose fl our)
• ½ tsp salt
• 100g / 7 tbsp unsalted butter, cold, cut into 1cm/ ⅓ in. cubes
• 3 tbsp ice-cold water (add more as required)
For the filling
• 150g–200g (5–7 oz) brie cheese, sliced
• 2 ripe pears, thinly sliced
• 1–2 tbsp butter
• 1–2 tbsp brown sugar or honey
• Cinnamon and/or nutmeg to taste
• Optional: Fresh thyme, chopped walnuts/pecans, red onion
Method
1. Prepare the shortcrust pastry: Combine all ingredients to form a dough. Chill before rolling out to line the tart tin and blind bake for 10–15 minutes until lightly golden. (Blind baking helps prevent a soggy crust. All you need to do is line the dough with parchment paper and place a handful of beans or rice at the centre before baking.)
2. Caramelise the pears: Melt 1 tbsp butter in a pan with 1–2 tbsp brown sugar and spices (cinnamon/nutmeg). Sauté pear slices for 5–7 minutes, until
tender and caramelised, then set aside to cool slightly.
3. Layer the ingredients: Spread sliced brie cheese over the centre of the pastry. Arrange the caramelised pear slices over the brie, either in a fan pattern or overlapping rows.
4. Add toppings: Sprinkle with chopped walnuts or pecans and drizzle with honey.
5. Bake and serve: Bake in a preheated oven at about 175°C for 5–10 minutes until the cheese is gooey. Garnish with fresh thyme leaves or a balsamic glaze before serving warm, with a garlic bruschetta.
main
Fig Tree Seafood Boil with Fried Rice
Ingredients
For the Seafood Boil
• 100g baby potatoes
• 2 cups water
• 5g smoked paprika
• 5g garlic powder
• 5g oregano
• 5g onion powder
• 5g lemon-and-herb seasoning
• 5g garlic, minced
• 25g fish stock
• 2.5g cayenne pepper (optional)
• 250g sweetcorn on cob
• 200g mussels
• 150g prawns, cleaned
• 110g calamari tube
• 80g chorizo
• 90g lemon
• 120g butter
For the Sauce
• 110g onion, finely chopped
• 5g Cajun spice
• 5g smoked paprika
• 5g garlic powder
• 5g oregano
• 5g onion powder
• 5g lemon-and-herb seasoning
• 150g fish fillet
Method
1. To boil the veggies and seafood, place the potatoes in a colander. Place the water, spices, garlic, and stock in the pot and place the colander over it, then bring to a boil to cook the potatoes. Add the sweetcorn to the colander and cook for 10 minutes. (You may also simply boil them in the pot without the colander, or use a steamer.)
2. Add the mussels and cook for 5–7 minutes. Add the prawns and cook for five minutes. The seafood cooks at different rates, so be sure not to add both at the same time, or you’ll have overcooked prawns.
3. For the sauce, in a large pan, melt 30g butter and fry the onion until soft.
4. Add spices for the sauce, and cook for about 3–4 minutes, until fragrant.
5. Add the remaining butter (90g) and melt. Add one cup of the seafood cooking liquid, then squeeze in some lemon juice.
6. Remove the seafood from the pot and add it to the butter sauce with some of the seafood cooking liquid. Add the corn and potatoes and toss to coat well in the sauce.
Ingredients
For the Fried Rice
• 115g cooked white rice
• 30ml vegetable or canola oil, divided
• 80g onion, finely chopped
• 80g carrot, peeled and cut into small dice
• 30g spring onion
• 5g garlic cloves, minced
• 5ml soy sauce
• 5ml toasted sesame oil
• 1g salt
• 1g ground white pepper
• 1 large egg
• 50g frozen peas
Method
1. If you are using dayold rice, transfer it to a medium bowl and use your hands to break the rice up into individual grains before proceeding. Heat ½ tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of the rice and cook for about three minutes, stirring and tossing, until rice is pale brown, toasted and has a lightly chewy texture. Transfer to a medium bowl. Repeat with another ½ tablespoon of oil and the remaining rice.
2. Return rice to wok and press it up the sides, leaving a space in the middle. Add ½ tablespoon (7ml) of oil to the space. Add onion,
carrot, scallions, and garlic and cook for about one minute, stirring gently until lightly softened and fragrant. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
3. Push rice to side of wok and add remaining ½ tablespoon (7ml) of oil. Break egg into oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss egg and rice together.
4. Add frozen peas and continue to toss and stir until peas are thawed and each grain of rice is separate. Serve immediately.
Top with a sheet of phyllo, then brush with butter. Repeat with another four sheets of phyllo to create five more layers. Refrigerate remaining phyllo.
4. Trim overhang so that it no longer curls over rim of pan. Place scraps in pan and brush with butter. Reserve remaining butter.
5. Bake crust for about 30 minutes, until golden brown. Let cool slightly. Wrap bottom of pan in foil and place in a large roasting pan.
6. In a clean food processor, pulse cream cheese, pistachio cream, sour cream, and ½ cup honey until smooth. Add eggs, one at a time, pulsing after each addition. Add flour, orange zest, and ¼ teaspoon salt and pulse until smooth.
7. In a medium, heatproof bowl, microwave orange juice and remaining ¼ cup honey for about two minutes, until syrup is slightly thickened. Combine half of orange syrup with reserved butter and reserve remaining orange-honey syrup for serving.
8. Reduce oven temperature to 160°C. Pour cheesecake batter over baklava crust. Top with all but two tbsp of remaining pistachio mixture.
DESSERT
Baklava Cheesecake
Ingredients
Method
1 cup roasted, salted, shelled pistachios, plus more for topping
• 1 cup walnut halves
• 1 tsp. ground cinnamon
• 1 cup honey, divided
• ¾ tsp kosher salt, divided
• ¾ cup (1 ½ sticks) unsalted butter, melted
• 14 (18 x 14 in.) sheets phyllo dough, thawed
• 3 (8 oz) pkg. cream cheese, room temperature
• ¼ cup sour cream
• ¼ cup pistachio cream
• 3 large eggs
• 2 tbsp all-purpose fl our
• zest and juice of 1 navel orange
1. Arrange a rack in centre of the oven and preheat to 175°C. In a food processor, pulse pistachios, walnuts, cinnamon, ¼ cup honey, and ½ tsp salt for about 30 seconds.
2. Brush bottom and sides of a 9-in. springform pan with some butter until coated. Place a sheet of phyllo in pan, lining bottom and sides of pan, letting excess hang over the sides. Brush surface of phyllo with butter, excluding dough hanging over the sides. Repeat with four more sheets, rotating the orientation of each sheet for an even overhang, for a total of five layers.
3. Top phyllo with half of the pistachio mixture, pressing into an even layer.
9. With long edge of phyllo facing you, cut in half crosswise. Brush with butter-syrup mixture. Gently scrunch the edges of sheets toward the centre to make a rope. Place one scrunched phyllo rope around outer edge of crust on top of pistachio layer. Place second phyllo rope along the edge on the other side. Repeat with remaining two sheets of phyllo, working your way to the centre. Sprinkle with reserved two tbsp pistachio mixture.
10. Transfer pan to oven and pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake cheesecake for 1 hour and 45 minutes, until slightly jiggly and phyllo is golden. Turn off oven, prop open door, and let cool in oven for about an hour. Refrigerate until cold, for at least eight hours or up to 12.
11. Release cake from pan and transfer to a platter. Sprinkle with chopped pistachios. Serve with remaining orange-honey syrup alongside.
Meet the Pillay Family
WORDs
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Home is, as it has been said for aeons, where the heart is. Simbithi, of course, is a home to many. One of the many things that makes our home as magical as we know it to be, is the heart of each family who has chosen to write a chapter within the Simbithi story. For Lasanthan, Nicole and the delightful Leiyana, home is wherever they are together which, we are happy to confirm, is right here in Simbithi. Meet the Pillay family!
JoDi chetty
PHOTOs chRiS ALLAn Photo
Two-and-a-half-yearold Leiyana peers from behind her mother’s skirt as they walk into the Heron Community Centre, gingerly surveying the space. It does not take long, however, for her face to break out into an adorable smile as her parents settle in for a chat. Lasanthan, an attorney, and Nicole, an advocate, are both originally from Durban. “We had a beautiful apartment at the Point Waterfront for a while after we were married,” Lasanthan shares. “When we began considering starting a family, we wanted to move to a house with a garden.”
The Pillays visited several estates on the North Coast before choosing Simbithi. “What won us over was the element of safety,” Nicole lifts Leiyana onto her lap. “That, and the lifestyle we enjoy at Simbithi. Now that we have Leiyana, we get to watch her grow up similar to the way we did, playing outside, knowing she is safe.” With their careers in law,
both Lasanthan and Nicole travel extensively during the day and value the tranquillity Simbithi offers. “When we’re home, we are generally out in the garden or taking a walk with Leiyana… sometimes pushing her in her pram to get her to sleep!”
Their home in Beachwood Close borders a greenbelt, where an abundance of birdlife provides hours of enjoyment. “There is something special about hearing the calls of
each bird, and watching Leiyana’s excitement as she spots birds, or sees a bushbuck close to our home,” Lasanthan smiles. Disproving the notion that residents of gated communities do not interact with each other, Nicole mentions the friendly relationships the family has struck up with their neighbours. “Spending time with Dylan and Viv Jackson and their girls is always lovely. We recently had a new family move into Beachwood and we invited them over for dinner, too. It’s great to form friendships with other residents.”
When asked what her favourite spot on the Estate is, Leiyana looks to Nicole with an approving nod. “The Kingfisher,” Nicole nods back. “Leiyana loves the play area. We also visit the Fig Tree often and come down to Heron for a pizza when we can; the Moghul is our favourite.” Walking along the Heron Dam wall, Leiyana is intrigued by the falling autumn leaves, sweetly
“Leiyana loves the play area. We also visit the Fig Tree often and come down to Heron for a pizza when we can; the Moghul is our favourite.”
picking them up and doling them out. As the family trots across Ladlau Drive to sit on the lip of the Weaver Dam next to a gaggle of Egyptian Geese, then winds their way onto the Mfuleni Boardwalk, the gentle, close bond they share is beautiful to witness. By the time they return to the Heron, Nicole and Leiyana are barefoot and heading for a little dip in the pool. Lasanthan summarises the afternoon in a single, simple sentence: “We love coming home.”
Welcome home, Pillay family. May you enjoy years of blissful memories at Simbithi.
LOCAL REAL ESTATE
WORDS CHRISSIE JOHNSON
The limitations of modest erf sizes and budgets often push design in the right direction, yielding inventive, unexpectedly beautiful outcomes. This home is proof. Within a modest footprint, a layered living experience has been achieved where each space feels intentional, connected, and quietly generous. The result is a home that lives larger than its size, offering both visual appeal and everyday practicality.
A considered spatial sequence unfolds from the moment of entry. The light-filled lounge and dining areas are defined by a subtle feature wall that introduces separation without interrupting flow. Each space opens independently onto its own section of the covered verandah, creating distinct outdoor zones while still forming part of a
broader cohesive entertainment space. This clever use of partial walls and multiple access points enhances flexibility, making the home equally suited to easy family living or relaxed, social gatherings.
The dining room is a standout feature, bathed in natural light through a large picture window that frames the front pivot door,
and a double-volume stairwell that draws light deep into the home while linking the two levels. This vertical connection enhances the sense of volume and continuity, defining the dining area while reinforcing the seamless relationship between the lounge, dining room, and kitchen. The kitchen itself is designed with both function and sociability in mind,
TOP LEFT The indoor/ outdoor access point to the dining room, combined with the kitchen’s dual serving windows, enables year-round use for relaxing or dining outdoors.
OPPOSITE CENTRE
A dividing wall feature separates the entry point into the lounge and dining room, cleverly emphasising the functionality of each room. ABOVE The sophisticated kitchen and integrated dining room both enjoy an outdoor connection, encouraging daily engagement with the outdoors. TOP RIGHT The integrated dining room is framed by a dramatic glassand-wood modern staircase that also visually separates this space from the adjoining kitchen, which holds a sculpted breakfast counter and contrasting wooden cabinetry features. CENTRE The master suite exudes sophistication, with a large picture window offering a framed outdoor view. CENTRE RIGHT A bath with a view – this picture says it all.
featuring dual serving windows that open directly onto the verandah, where built-in counters double as casual breakfast spots or cocktail stations. Well-planted foliage softens the edges of these outdoor spaces, creating a private, sheltered environment.
Upstairs, the home shifts into a more tranquil rhythm. Three well-proportioned bedrooms offer a sense of retreat, each positioned to maximise privacy while capturing far-reaching views through large picture windows. There is no compromise here – every room enjoys a strong visual connection to the outdoors,
reinforcing the home’s overall sense of space and calm.
Bringing together smart planning and refined detailing, this home avoids the feel of a conventional compact build. Instead, it presents a collection of purposeful, well-connected spaces that balance seclusion with sociability, proving that thoughtful design can elevate both how a home looks and how it lives.
This home is available to purchase through Local Real Estate. For more information contact:
Rory Anderson: 073 697 4159
Jake Morgan: 082 607 1229
Scott Whitaker 063 404 6430
Conservation A Leap Toward
Its discovery more than 15 years ago was a pivotal moment for our Estate, and, despite its diminutive size, the Pickersgill’s reed frog has made an indelible impact on our environment and our nature as a pioneering eco-estate. Simbithi was recently honoured to host Anura Africa for an international Bioacoustics Workshop and the African Amphibian Conservation Community Workshop, where stakeholders from around the world converged.
The Pickersgill’s reed frog, an endangered amphibian, is named after Martin Pickersgill, a herpetologist who discovered the species in Avoca, near Mount Edgecombe, in 1978. The frog, which measures a minuscule 29mm at maximum size for a female, generally occurs in
perennial wetlands, nestled among the reedbeds. It is endemic, meaning regularly occurring in a specific area, to just 16km of the coastlands of KwaZuluNatal. Development has taken much of the frog’s natural habitat, with only a handful of protected sites recording recent sightings since its discovery.
One of these sites is Simbithi Eco-Estate.
The call of the Pickersgill’s reed frog was first heard in Simbithi on 5 December 2010, by Mike O’Donaghue. A resident-led effort to monitor the frog was launched, bolstered by the addition of Dr Jeanne Tarrant in 2013. Dr Tarrant, an internationally
awarded amphibian conservation biologist with more than 20 years’ experience, spearheaded what Anura Africa calls the “evolution”, from “boots-on-theground surveys” to bioacoustic monitoring with the Endangered Wildlife Trust, to where we are today: “cutting-edge acoustic array work” as part of Anura Africa’s partnership with Simbithi.
Anura Africa is headed by Dr Tarrant and Keir Lynch, an ecologist who specialises in biodiversity conservation and management services. The team has partnered with Simbithi to continue important work with the Pickersgill’s reed frog, part of which was the summit hosted at Simbithi Country Club. “From first call to full circle,” Anura Africa shared.
In 2011, shortly after the frog was listed as critically endangered due to the transformation and degradation of historic sites, a Biodiversity Management Plan for Species (BMP-S) was classified as a priority to mitigate the frog’s potential extinction. A stakeholder workshop was hosted in 2013 at Simbithi Country Club, and the BMP-S was officially gazetted in 2017. This was the first of its kind.
According to Anura Africa, the week brought together experts from across Africa to explore acoustic monitoring tools, share knowledge, challenges and solutions for amphibian conservation and build a growing, connected conservation community. During their time
at Simbithi, attendees tested the bioacoustic equipment on our golf course, where the Pickersgill’s reed frog has been sighted. Anura Africa thanked Simbithi for hosting the summit, and for championing amphibian conservation. “This is what long-term conservation looks like. This is what commitment to a species looks like. A space where science, community and conservation action continue to meet. At the heart of it all? A small, powerful frog, and the people who chose to care.”
Environmental Manager, Ayanda Duma, thanked Anura Africa for their partnership with our Estate. “From the moment the Pickersgill’s reed frog was first heard calling in Simbithi, our efforts to conserve its habitat have not wavered. As we do with every creature in our Estate, we strive to create and maintain biodiverse habitats where our wildlife thrives in harmony with our community. This workshop speaks directly to our mission and vision, and we are proud to pioneer these efforts in ecoestate living.”
Sources: anura_africa
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Taking it to THE TEES
WORDs JoDi chetty
If you have played our course or been on the Club deck as a field prepares to tee off, then you would recognise his voice suavely announcing the four-balls: “let’s take it to the tees, gents.” Anele Khumalo’s journey is an inspiring blend of determination and dreaming, and he is embarking on the most exciting path, yet; his entry into the Professional Golfers’ Association (PGA).
The first thing Anele shares is that he was born for golf. Quite literally, too.
“I was born on the golf course,” Anele sits back in his chair, and his face spreads into his patented grin. “The village where I was born and grew up is located on the border of the second hole of a golf course close by,” he explains. “So, from a child, I would watch golfers through the fence.”
Young Anele and his friends would keenly observe the stance and swing from the village, often mimicking what they saw. “We used sticks for golf clubs, and we would practise what we saw the golfers doing. Maybe we did not understand the game fully, then, but I knew that when I grew up, I was going to be a golfer.” A member eventually spotted the little crew and invited them onto the course for lessons.
While working as a caddy at the golf course where he first took an interest in the sport, Anele was spotted by internationally renowned course designer Peter Matkovich, who created the Simbithi golf course. “Mister Matkovich invited me to work with his golf course maintenance team at Simbithi, which is how I first came here.” After six months, Anele became a porter. “Two years later, I was promoted to
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Head Porter, and then I moved into the Pro Shop as an assistant.” From there, Anele was offered the position of Golf Supervisor, which he now holds with pride.
Earlier this year, Anele’s dream inched closer to reality when he was accepted to the PGA of South Africa’s Pathway to Membership, a three-year programme involving academics, practical training, teaching and club fitting. Participants go through a series of examinations before completion, upon which they are eligible for membership as a Class A PGA professional. “It has been a dream of mine for a while, and I have been trying for four years, so I am so blessed to finally begin this part of the journey. It is a tough programme, but I will do my best, and I have a great mentor.”
His mentor, Golf Operations Manager Adriaan Nell, congratulated Anele on the achievement and
encouraged him to pursue his PGA membership with excellence. “Anele is a role model to the rest of our golf team, especially in the way he approaches his work. He is always on time, and works with precision and care,” Adriaan says. “As one goes through the steps to become a PGA professional, there is much to learn, and I know Anele will do us proud.”
Anele’s favourite aspect of his work is, he says, the members he interacts with daily. “Whether they have been playing at Simbithi for years or have just joined, our golfers are always excited to go onto the course, and this inspires us as a team. I love chatting to the members just before they tee off, or when they finish a round, and hearing about their experience.”
After 10 years at Simbithi Country Club, Anele picks our signature 17th as his favourite hole. “Ah, that one,” he smiles. “It used to be my enemy, but now, after lots of practise, I don’t miss the green!”
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The Future of ArCHITECTurE
WORDs JoDi chetty | PHOTOs cReAtivSPRoUt
One of Simbithi’s most recognisable features is its architecture. The way the homes on our Estate are designed to flow seamlessly with Simbithi’s natural beauty and the farm-style architecture is intentionally managed through our Building Design Code and a dedicated, experienced Building Control team. Recently, we were privileged to host third-year architecture students from the University of KwaZulu-Natal (UKZN) for an exciting collaborative project.
The students were accompanied by Dr Viloshin Govender, UKZN senior lecturer and undergraduate co-ordinator, who also serves on our Design Review Committee (DRC). The morning began with an overview of our design guidelines by Plans Examiner and UKZN alumnus, Amanda Goba, who took the students through Simbithi’s history and architectural language, emphasising the synergy between environment and architecture.
“Over time, Simbithi has expanded through multiple residential phases,
while maintaining strict design and environmental standards. We continue to evolve, while ensuring new developments remain consistent with our architectural identity and environmental objectives.”
Amanda explained the purpose of our design code and shared that our design philosophy is founded on an eco-architectural ethos. “Architecture at Simbithi must integrate with the natural environment, respond sensitively to the site conditions and suit a contemporary South African lifestyle. Our architectural language
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is inspired by the simplicity and honesty of traditional farm architecture, adapted to a more contemporary context. Materials and forms are selected to reflect the natural environment, creating a strong connection between the building and its surroundings.”
After the formal presentation and engagement session, the students visited a site on Beachwood Close where they were taken through a practical session.
UKZN shared that the students’ project, called ‘Dwelling the Landscape: Architecture as Experience’, moves beyond the conventional notions of residential design. “By working on a real site within Simbithi Eco-Estate, students gain invaluable exposure to the realities of architectural production. Unlike hypothetical studio exercises, this project demands an understanding
Our architectural language is inspired by the simplicity and honesty of traditional farm architecture, adapted to a more contemporary context
of actual site conditions, estate regulations and client-like experiences.” Thanking Simbithi for hosting the students, UKZN named the collaborative project a “model for contemporary architectural education – one that bridges the gap between academia and practice”.
Dr Govender thanked Amanda and the building control team for the experience. “The process
Amanda highlighted really enlightened them on how to design in an estate and how to work with the DRC rather than against it,” he said. “This project is going to open so many doors for them. When they apply for jobs at the end of the year, potential firms will see that they understand the processes involved and are familiar with estate planning.”
Thank you for joining us, UKZN.
Optimal Men’s Health
Strategies & Treatments for Peak Performance
WORDS DRS FRANCOIS & VINCENT EHLERS
There’s a moment most men know but rarely talk about. It’s not dramatic. There’s no single morning you wake up, and everything has changed. It’s quieter than that and far more insidious. It’s the slow creep of fatigue that coffee can’t fix, the waistline that shifts despite the same lifestyle, and the drive, focus, and fire that once defined you, dimming so gradually you’ve almost convinced yourself this is just what getting older feels like.
It isn’t. And it doesn’t have to be.
As clinicians, we’ve spent years sitting across from men – successful, driven, capable men – who’ve spent far too long suffering in silence, written off low libido as stress, or blamed work for the brain fog. Who’ve told themselves the weight gain is inevitable, the flatness in mood is manageable, and that the loss of vitality is just life. What they didn’t know is that their bodies were sending clear, measurable signals; signals that could have been addressed, treated, and reversed.
Because here’s the truth that no one says loudly enough: the changes creeping up on men in their 30s, 40s, and 50s are not inevitable. They are measurable, treatable, and reversible, if you’re willing to act.
Testosterone
This hormone is the engine of your masculinity. When it declines – and in South Africa, almost a third of men over 45 are affected – the symptoms are brutal and cumulative: crushing fatigue, loss of muscle, weight that anchors itself around the middle, a flatness of mood, and a drive that’s gone quiet. This isn’t ageing gracefully, it’s a hormonal imbalance that responds powerfully to the right clinical intervention.
Sexual Health
Sexual dysfunction affects more than half of men over 40, yet fewer than one in five ever seek treatment. The shame is the real enemy here, not the condition. Erectile dysfunction, premature ejaculation, and low libido; these are physiological realities, not moral failures. And they are solvable.
Weight Management
Weight gain tied to hormonal disruption doesn’t respond to willpower alone. GLP-1 and metabolic protocols, clinically guided, are transforming outcomes for men who’ve tried everything else.
Hair Loss
Hits early and hard. More than half of men will experience significant androgenic hair loss by the age of 50. The solutions exist, and they work best when started early.
Performance & Longevity
And for the man who is not simply looking to restore, but to optimise, peptide therapy is the frontier. Longevity protocols are redefining what peak performance looks like at any age, accelerating recovery, sharpening cognition, and extending vitality well beyond what previous generations thought possible.
At Oryx, we have built South Africa’s most comprehensive digital men’s health platform, founded by clinicians, designed for discretion, and built for the man who demands more from himself. Every consultation is private, every treatment plan is personalised and evidencebased, and everything is delivered to your door.
This is not about vanity. It’s about vitality. About showing up fully for your work, your relationships, and your legacy.
Your prime is not behind you. But it does require that you take ownership of it.
Bio: Drs Francois Ehlers and Vincent Ehlers are the Clinical Co-Founders of Oryx Health: South Africa’s most comprehensive digital men’s health platform.
Dancing in the Dew
WORDs JoDi chetty | PHOTOs cReAtivSPRoUt
How does one celebrate natural beauty on more than 400 hectares of it? Shall we count the ways, as Shakespeare prompts us to do, or shall we head out and explore? To celebrate Earth Day this year, we chose the latter, and what an exceptional morning it was!
Earth Day was first marked in 1970, and its origins lie in an American protest against the consumption of leaded gas by the automotive industry. Senator Gaylord Nelson, a junior senator from Wisconsin, was particularly moved by the anti-war protests at the time and arranged educational sessions on air pollution at several American college campuses. He joined forces with Dennis Hayes, a youth activist, and the pair decided that the first session would be held on 22 April 1970.
Once the movement caught momentum, Senator Nelson and Mr Hayes arranged an assortment of events across America and renamed the movement “Earth Day”. On the first Earth Day in 1970, more than 20 million Americans respectfully protested against the negative impact of air pollution on their health.
With each year, the protests and events grew larger and attracted increasing attention until the movement went global in 1990, with several countries joining. This inspired the inaugural United Nations Earth Summit in 1992. Since then, Earth Day is officially commemorated on 22 April annually, and citizens of Earth are encouraged to participate in programmes and initiatives aligned to the global theme for each year.
One of our themes for the year is to reignite the pride of Simbithi, and one of the ways we enjoy doing this is by interacting with our community in nature
In 2026, the theme for Earth Day is “Our Power, Our Planet”, which aims to highlight environmental progress inspired by incremental, daily actions of a community: essentially, making Earth Day personal and part of the fabric of society. This fits well with our strategy, specifically our vision to guarantee the sustainability of Simbithi Eco-Estate.
One of our themes for the year is to reignite the pride of Simbithi, and one of the ways we enjoy doing this is by interacting with our community in nature. The Earth Day trail boogie was born, and we partnered with Secret Sunrise to create a morning of tunes, dancing and fresh air out on the Mfuleni Trail. Jacqui Taylor of Secret Sunrise kept the energy levels up with a fantastic playlist, while I led the charge down the trail, onto the Fish Eagle Dam wall, where the community boogied.
Being out in the unspoilt wonder of our Estate, appreciating our fauna and flora (complete with a Fish Eagle calling over the dam!) served as a reminder of how blessed we are to call Simbithi home, and to share it with the array of creatures who find refuge here.
