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Braam van Huyssteen tekkIe towN FouNdeR oN the buSINeSS oF wINNING

FRee Your hANdY SojourNeY pLANTINg CALeNdAr

the Feel-good Factor

wIN

FantaStic prizeS to the value oF r12 000 pluS taSting eden competition For hobby cookS

AthLetes whO ARe pOweRed bY A cAuse

ChaRCuteRIe Sculpture FouR-dooR CouPéS permaculture

SPRING 2012

ONLY R24.95 INCL VAT

CaNGo Route beyoNd the CaveS


enjoy... IT’S ALL INCLUDED.

BARCELONA to VENICE 4 to 14 April 2013 Seven Seas Mariner Cruise Fares from US$5,099 per person ISTANBUL to BARCELONA 24 April to 4 May 2013 Seven Seas Mariner Cruise Fares from US$5,399 per person BARCELONA to VENICE 22 May to 1 June 2013 Seven Seas Mariner Cruise Fares from US$5,799 per person

Elegant Ships With All Ocean-View Suites, Private Balconies and No More Than 700 Guests • FREE Unlimited Shore Excursions • FREE Luxury Hotel Package • FREE Unlimited Beverages Including Fine Wines and Premium Spirits • FREE Pre-Paid Gratuities • FREE Open bar and lounges plus In-suite bar set-up and mini-bar replenished daily • FREE 24-hour room service and no additional charge for specialty restaurants

General Sales Agent: Janine Pretorius Tel: 012 664 0925  Email: janinep@encorecruises.co.za www.RSSC.com Offer expires September 30, 2012. Fares and offers listed are: in USD, per person, based on double occupancy, apply to new bookings only, are capacity controlled, subject to availability, may not be combined with other offers and may be withdrawn at any time without prior notice. 2-for-1 Fares are based on published full brochure fares, may not have resulted in actual sales, and may remain in effect after expiry. Fares may not include personal charges, optional facilities and services fees as defined in the terms and conditions of the Guest Ticket Contract. Advertised fare includes government fees and taxes. FREE Luxury Hotel package applies to guests 1 and 2 only. A supplement of $300 per person applies for 3 or more guests. Meals, laundry, telephone calls, gratuities and other personal items, unless specifically noted, are not included and are the responsibility of the guest. Regent Seven Seas Cruises reserves the right to cancel the availability of any hotel inclusion. FREE Unlimited Shore Excursions are confirmed and available to book 180 days prior to cruise departure. Reservations are accepted on a first-come, first-served basis and number of excursions are subject to availability and exclude Private Arrangements and all Adventures Ashore programs. Number of FREE shore excursions featured may change based on availability at time of booking. A supplement applies on Regent Choice excursions. Restrictions apply and cancellations received 36 hours prior to shore excursion start date may incur penalties. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares, fees, and surcharges at any time. Complete terms and conditions may be found in the Guest Ticket Contract at www.RSSC.com. Ships’ Registry: Bahamas.

• Up to four gourmet restaurants, including the iconic steakhouse Prime 7, plus haute French cuisine at Signatures, Continental dining at Compass Rose, casual indoor and outdoor buffet dining at La Veranda, our new Tuscan-inspired evening restaurant Sette Mari at La Veranda and the al fresco Pool Grill


Nico van Rensburg “African Stone Henge through my window II”

Tel: 044 874 4027 • www.artaffair.co.za 79 Market Street, George • GPS: 33°57’42.66”S | 22°27’24.54”E


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Sport/Cover Story: Fitness philanthropy How the greater good motivates two Garden Route fitness fanatics

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Destination: The Cango Route Cultural delights and action aplenty

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Art: Two of a kind Christopher Smart & Malcolm Solomon

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Food: Charcuterie Fleischmeisters along the Garden Route

CONTENTS 10 12 14 16

Contributors

Editor’s letter and competition winners Limelight: Flying high Knysna entrepreneur and his SteadiDrone camera support system Directions Best of the new from across the Garden Route

Business: Braam van Huyssteen Southern Africa’s 2012 Ernst & Young World Entrepreneur


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12 Fabulous reader give-aways up for grabs

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Environment: Permaculture A natural way of life

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Tasting Eden: Cook your way to top prizes The third quarter’s winning menu

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Motoring: Four-door coupés First among unequals

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Socials Seen out and about

S ubscribe and WIN A two-night stay, bed and breakfast, two bush safaris and an elephant experience at Buffelsdrift Game Lodge outside Oudtshoorn

ON THE COVER Chantel nienaber & Dr JaCques van staDen PHOTOgRaPH melanie maré makE-uP Chantal Gerber HaiR linDie from reD not hair stuDio

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Last Word I walked to my matric farewell


“Luxury Summed up in Three Words”

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BlueTrain.indd 1

2012/05/03 9:11 AM


contributors Melissa Reitz

is a freelance writer, blogger and mother of twin daughters. She grew up on the Garden Route, and then joined the South African film industry, freelancing as one of the first female camera assistants in Cape Town for 10 years. Returning to her home ground to raise a family in the countryside, Melissa was inspired to begin writing in earnest, first for a local newspaper and then as a freelancer for various magazines and travel supplements. She is also an active blogger, and writes about raising her twins and the trials and tribulations of farm life.

Meet some of the people who made this edition so special:

Fawa ConRadie

is well-known on the Garden Route – he was a pioneer in the fields of digital graphics, 3D animation and special effects. He is passionate about his wife, two children, old properties, art, his bonsai collection, his beach house, sport, his three pets, and his stories. Although he now lives in Stellenbosch, he hasn’t lost his deep appreciation of the Garden Route and the people who live here. Fawa still loves to paint, illustrate, design and write. “Sometimes I am right and the rest of the world is wrong. I am a maker: I make time for stimulating challenges. I make art. I make friends. I make mistakes.”

neil oeloFse

It is with great sadness that we heard about the passing away of South copy editor Neil Oelofse of Garden Route Media. It is with much appreciation that we remember this remarkable man. Neil made a lasting impression on all who met him – he stood tall, and had a sharp mind and a ready smile. He practised his trade with passion, skill and a good dose of humour. He will be greatly missed. We welcome Neil’s wife and business partner, seasoned journalist Janine Oelofse, as copy editor from the next issue of South.


EDITOR Liesl Hattingh | editor@youngafrica.co.za 021 880 0869 or 082 777 5746 ASSISTANT EDITOR Itha Kieser | itha@southmagazine.co.za 044 873 2771 or 082 333 7407 ART DIRECTOR Sean Robertson | design@youngafrica.co.za 083 446 0478 COPY EDITOR Marguerite Moody 076 653 5728 WRITERS Athane Scholtz, Fawa Conradie, Timothy Twidle, Richard Webb, Marliza van den Berg, Colleen Blaine, Melissa Reitz PHOTOGRAPHERS Melanie Maré, Desmond Scholtz, Tamara Claire, Charlene Harte, Colin Stephenson/Create Photography, Lisa Greyling, Richard Bosman, Pezula Resort Hotel & Spa, Russel Wasserfall, David Chancellor, Jeremy Freemantle, Motion Pixel ILLUSTRATIONS Fawa Conradie ADVERTISING SALES DIRECTOR Eugene Hugo | eugene@youngafrica.co.za 021 880 0869 or 071 672 3545 SALES ExECUTIvES Lino Vermaak, Leroy Muguti | south@youngafrica.co.za 021 880 0869 FINANCIAL DIRECTOR Juan Hugo | juanhugo@jwhugo.co.za MARkETING AND EvENTS CO-ORDINATOR Shyne Murray | info@youngafrica.co.za | 044 873 2771 OFFICE ASSISTANT Charlotte Ngubane | charlotte@youngafrica.co.za 021 880 0869 ACCOUNTS Eldri Lombard | admin@youngafrica.co.za PRINTING Paarl Media Paarl DISTRIBUTION On the Dot | 011 401 5881 SUBSCRIPTIONS See page 79, visit www.southmagazine.co.za, send an email to info@youngafrica.co.za or call 044 873 2771 Website: www.southmagazine.co.za PUBLISHERS Young Africa Publishing 2009/000077/23 Cape Town: Carpe Diem, Building A (Napoli), c/o Quantum & Proton Roads, Technopark, Stellenbosch, 7600 Tel: 021 880 0869 | Fax: 021 880 0569 George: 24 Market Street, George, 6529 Tel: 044 873 2771 | Fax: 044 873 2784

© SOUTH 2010. All due care will be taken with material submitted but the magazine and the publishers cannot be held responsible for loss or damage. SOUTH assumes no responsibility to return unsolicited editorial, graphic, photographic or other material. All rights in letters and unsolicited material will be treated as unconditionally assigned for publication and copyright purposes and material will be subject to SOUTH’s unrestricted right to edit, crop, adjust and comment. SOUTH is fully protected by copyright and nothing may be reprinted in whole or in part with the written permission from the publisher, Young Africa Publishing. While reasonable precautions have been taken to ensure the accuracy of advice and information given to the reader, the editor, the publisher and the proprietor cannot accept responsibility for any damage or inconvenience which may arise therefrom. The views expressed in this publication are not necessarily those of the publisher.


ED’S LETTER

“IF YOU GIVE A LITTLE LOVE, YOU CAN GET A LITTLE LOVE OF YOUR OWN.” The lyrics of a song by Noah and the Whale churn in my head. It is during the roller-coaster ride of our baby boy’s first few months that I hear the news. First, a friend and colleague passes away, then an uncle. This tale is not one of sadness though. The first instance was unexpected and brought a man’s life to a premature end. Yet his last moments were spent asleep, with his arms wrapped around his beloved wife and son, his last-born. In that moment, this was surely the safest place in the world from which to depart it. The second came after years of sickness and many recoveries. In the days that followed, my aunt found a letter her husband of many years had written several months earlier. It listed the many things he had loved and appreciated about her and concluded with encouragement to focus on a number of things he believed would be good for her in the future. Words that will sustain her in difficult times. Which leads me to the last line of the song: “What you share with the world is what it keeps of you.” In this instance, inspiration for us to live our lives wholeheartedly in the manner we’d like to be remembered and – no matter what our situation – to demonstrate our love to all the people we care about. It is what fuels the cycle of life.

Follow South on LIESL HATTINGH Editor

• The Consol Solar Jars were won by Debrah Watson and Coral-Lee Nortje. • The Boplaas port hamper was won by Quentin Horn. • A R500 shopping voucher from Sandra’s Closet was won by Rosita Kuschke. • A R250 sushi voucher from the Peperboom Restaurant in Great Brak River was won by Venita Harris. • A R350 lunch or dinner voucher for two people at the Kurland Hotel at The Crags outside Plettenberg Bay was won by Craig Wahl. • A weekend for a family of four people in a self-catering chalet at Rooiberg Lodge near Vanwyksdorp was won by Patrick Good.

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• A R400 dinner voucher at the Transkaroo Restaurant in Great Brak River was won by Rienette De Jong. • Tickets for four people for the ghost trail in Prince Albert were won by Magda Marshall. • The weekend pass ticket to the Vodacom George Cheese Festival was won by Marco Gemina. • The Lobotoy-me rhino made by Hannalie Taute was won by Suzanne Price. • The Ruby and Rocket broach and set of earrings were won by Monique Konigk. • A R200 voucher from Health & Living in George was won by Nade Welch.

• A three-night stay and meerkat tour for two people at De Zeekoe Guest Farm was won by Barbara Harrow. • The port hampers (two six-bottle cases) from De Krans Wine Cellar were won by Magda van Eyck and Marco Germina. • The two lucky readers who won a signed copy of Basic Bird ID in South Africa by Peter Ginn and Geoff McIlleron were Linda Blaine and Peter Dovey.

Turn to pages 75 and 79 for this quarter’s exciting give-aways. Remember you can enter our competitions via Facebook, email and SMS.

PHOTOGRAPH DANIE NEL

winners

Here are the lucky South readers who walked away with the winter prizes:


FLYINg high A young Knysna entrepreneur is making waves in the international media production world with his revolutionary aerial camera support system, the SteadiDrone. wO r d s M E L I S S A R E I T Z P h OtO g r a P h s c o u R T E Sy o f M oT I o n p I x E L

“O

uteniqua rust” is certainly not an epithet that applies to 28-year-old Duran de Villiers. “I’ve never known exactly what I wanted to do, but I am always passionate about whatever I undertake,” says the young entrepreneur. This is certainly evident in his latest venture – his automated, remote aerial camera platform, the SteadiDrone, is transforming the filmmaking world. “I first got the idea when we were filming the Otter African Trail Run, when I realised there

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abOve Duran de Villiers

is a gap between where a handheld camera can go and where a helicopter can go,” explains Duran, who runs his own media production company, Motion Pixel. Researching aerial support for cameras, Duran found rigs in Germany and New Zealand based on a similar concept to the one he had in mind, but none of them was specifically designed to carry large high definition (HD) cameras for professional motion picture filming. Realising the potential for large cameras was unlimited,


limelight

Duran started experimenting to develop a rig that could provide a diversity of camera positions not available to photographers before. Three months later, Duran had turned his concept of a multi-rotor machine into a reality and the first SteadiDrone was ready for flight. With fully automated flight ability, including GPS navigation, and working from a three-axis gyro stabilised mount, it enables photographers to take their cameras to any desired height via remote control and a set of “virtual reality” goggles with live video feed. After initially struggling to obtain parts manufactured to his specifications, Duran took the bull by the horns and invested in his own machinery and a 3D printer. With the assistance of his small, hardworking team at Motion Pixel, he developed, designed and manufactured the lightweight, carbon fibre SteadiDrone. And since online sales started a month ago, Motion Pixel has been inundated with requests and agency offers worldwide. “I believe you can’t be successful on the Garden Route if you are closed off to the outside world,” says Duran, who is a firm believer in the power of online marketing and social media. Apart from manufacturing and selling the SteadiDrone, Duran and his team have been kept busy using the aerial camera platform on film sets all over South Africa, shooting noteworthy commercials such as one for Tsogo Sun International and another for Audi. The team also contributed a few essential shots to a Dirty Soul Productions feature film entitled Scaredy Cat and the rig has been requested for the next Mad Max film to be shot in Namibia. So how did it all start? After finishing school at Knysna High School, Duran followed his parents to New Zealand where he completed a basic TV production course. But he had left his love in South Africa and it wasn’t long before he returned to Knysna to marry the girl of his dreams, Alexa, at the tender age of 20. This spontaneous decision proved good for not only his heart, but also his career as he was soon offered

a job running a weekly DStv broadcast for a church, where he was required to manage and edit the show, and train the camera crew. The job was a huge leap forward for Duran as he had to teach himself everything, but was also gaining invaluable experience in the media production world. It was during this time that he purchased his first digital camera, a Nikon D100. “I bought the camera, and that weekend I did my first wedding shoot,” says Duran, who then went on to win a gold award for portrait photography in the 2008 Sony Professional Photographers of South Africa competition. He has since captured over 120 weddings. After proving to himself that he had an eye for photography and a passion for filmmaking, Duran took the next leap in his career and with Alexa, started Motion Pixel in 2008. What began as a small stills and video production studio at his home has now grown into the biggest media production company in the greater Garden Route area, employing a team of three other professionals – Frans Fourie, Marek de Villiers and Jaco Horn. The company specialises in professional photography, HD video and television production, and advanced aerial media and drone systems. It houses the SteadiDrone workshop as well as Camera Light, one of South Africa’s largest online photographic lighting and accessories retailers. “Every client has different needs, and this keeps us creative and diverse,” says Duran. “We are not interested in becoming just another big city production company, but prefer to focus on being specific and unique, almost boutique-like.” So what does the future hold for this go-getting young entrepreneur and his rapidly unfolding career? “If my company stops moving forward I’ll want to move on to something else. My dream is to be a film director and perhaps the leading remote aerial camera system manufacturer in the world. And I know I’ll get there.”

‘. . . you can’t be successful on the Garden route if you are closed off to the outside world.’ above LeFT Duran flying the SteadiDrone outside motion Pixel’s offices in Knysna above A shot taken from the SteadiDrone

info@motionpixel.co.za www.motionpixel.co.za

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directions The besT new producTs, shops, resTauranTs, services and evenTs.

a rare sight indeed It is most unusual to see flamingoes on the beach in Sedgefield. Photographer Lisa Greyling says she was fortunate to be in the right place at the right time: “In the 12 years I have lived here, I have never seen them on the beach. Sometimes, every three to four years, they settle further in on Swartvlei Lake. They stayed in the same spot near the river mouth for some time too – must have been something they liked to eat there!”


DIRECTIONS

PHOTOGRAPHS LISA GREYLING AND SUPPLIED

GOURMET GETAWAY So you think you can’t cook? At the African Relish Recreational Cooking School in Prince Albert, you will quickly learn otherwise. The school offers scheduled courses with visiting chefs, tailor-made cooking courses and casual, half-day or full-day cooking demonstrations. They are very conscious of the provenance of all the ingredients used and work strictly according to the seasons to ensure everything is fresh and locally produced. African Relish is open to the public in winter on Fridays and Saturdays and in summer from Wednesdays to Saturdays. Contact Virna Gouws at 023 541 1381 or visit www.africanrelish.com. Don’t miss these amazing courses: Neil Jonker: 7-8 September THE ART OF BREADMAKING Reza Mahammad: 14-16 September THE SPICE PRINCE OF INDIA Escape Cycle Tour: 17-24 September GOURMET CYCLE TOUR IN THE KAROO Jacques Erasmus: 28-30 September CUTTING-EDGE CONTEMPORARY CUISINE Stefan Marais: 9-11 November SIZZLING SUMMER BISTRO COOKING The new African Relish Wine and Kitchen Shop offers unusual wines from a selection of boutique wineries in the Western Cape. They also stock a selection of Zwilling Henckels chef’s knives from Germany, Staub cookware from France, Lassar ceramic knives, French kitchen linen, hand-made kitchen items, preserves, local olive oil and olives, honey and much more. A perfect place to browse and buy.

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STOCKISTS OF KITCHENWARE, APPLIANCES AND FIREPLACES

044 382 0274 www.metelerkamps.co.za Knysna


DIRECTIONS

ONLINE WITH METELERKAMP’S Metelerkamp’s is a unique appliance and houseware retail outlet situated in Knysna. They stock a large range of quality branded kitchenware, appliances and fireplaces that you won’t find in the “run of the mill” chain stores. Metelerkamp’s recently launched a user-friendly, 24-hour online shopping website. Of their 10 000 products of which 2 000 are available online at this stage, but they keep their service as fast as possible and deliver anywhere

in South Africa. Brands include Le Creuset, Cuisipro, Eva Solo, Falcon, Esse, Smeg, Morso, Godin, FrancoBelge and Piazzetta. They also boast eco-friendly, good glassware, specialised bakery, imported kids party and silicon range sections. Have we mentioned the high quality “tested beforehand” coffee machines and the fireplace section with brands such as Morsø? Contact them at 044 382 0274 or visit www.metelerkamps.co.za.

TEE OFF IN STYLE Top international golf and leisurewear brand Duca Del Cosma is now available in South Africa. This wide range of golf and leisure shoes, clothing and accessories, exclusively designed by Italian Baldovino Mattiazzo, will give all golfers the chance to enjoy a brand that not only complements their golf swing but also their lifestyle. The Kuba golf shoe was recently nominated for a German Design 2012 Award. Duca Del Cosma also has an extensive women’s range designed to be functional yet stylish – the top-of-the-range, award-winning Hybrid ProTraction sole is combined with fashionable snakeskin patterns, shades of girly pink or a sportier look. The clothing range includes windbreakers, rain jackets, polo shirts and pants and even golf bags. Get it online at www.ducadelcosma.co.za or at the Fancourt, Pezula and Plettenberg Bay golf clubs.

FROM THE GARDEN ROUTE TO THE WILD COAST Algoa FM is an adult contemporary radio station broadcasting between 94 and 97 FM Stereo in the Southern and Eastern Cape. The station’s presenters hit the road to the Garden Route on a regular basis, presenting various activations in the form of hit-and-vibe mobiles, live broadcasts or interactive mall activations. Don’t miss out on meeting the friendly and down-to-earth presenters from Algoa FM, like the young and lively duo Wayne Hart and Lauren Mungur. They broadcast their perpetually upbeat and popular show from 3pm to 7pm. Many more of these types of activations can be expected when Algoa FM celebrates its first birthday on the Garden Route on 1 December 2012. Festivities are expected to start in late November. Contact Jennilee Peremore at 041 505 9474 or info@algoafm.co.za, or visit www.algoafm.co.za, www.facebook.com/ algoafm or twitter: @AlgoaFM.

ALOGOA FM TUNE IN NOW ! Knysna 94.3 FM Sedgefield 96.0 FM Wilderness 96.0 FM George 96.0 FM Mossel Bay 96.0 FM Albertinia 96.0 FM

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DIR ECTIONS

PLANTING NATURE’S WAY Make the most of your gardening time by investing in a planting calendar by Sojourney. The calendar helps you to maximise the yield of your garden by providing an easy-to-follow guide for when to tackle tasks such as sowing, pruning and weeding for the best results. Tasks are split for plants that produce fruit below and above the ground, as the natural cycles of the moon affect them differently, says the creator of the calendar, Julisa Petersen. “I have had calls from commercial farmers

who couldn’t believe what a difference following this guide has made to their crops,” she says. The calendar is designed for all types of gardeners. Included in this issue of South is a handy planting guide from Sojourney, illustrating when to plant which vegetables and how long it will take before you can harvest them. Order your 2013 planting calendar at 044 382 2913, 083 334 7089 or julisa@sojourney.co.za, or visit www.sojourney.co.za.

LOCAL ENTERTAINER CLAUDE HITS THE SCREEN Claude Pretorius is one of the finest and most versatile performers in South Africa, especially in the Southern Cape and on the Garden Route. His repertoire includes acting as MC for the Egoli roadshows and on the stages of Die Burger and Beeld at events such as the KKNK, Aardklop, the Bravo Music Festival and the Musiek Oppi Lande Festival. Claude loves radio and has produced and presented for Eden FM, Algoa FM and Suidkaap FM. This talented entertainer also sings, but his first love remains presenting to audiences. Earlier this year, he swapped the microphone for a job as field presenter of kykNET’s Afrikaans magazine programme Kwêla. He now travels around the country, meeting new people and exploring new places. Contact him at claude@ cpproductions.c.o.za or 083 650 4109.

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Healing ozone Ozone is one of the most potent sterilising agents available. Knysnabased The Ozone Company has been involved in bacterial and odour removal since 1998 – their ozone generators will clear out smoke odours and have been used for general deodorising and sterilising purposes in leading hotels such as Fancourt and Pezula. Now a powerful combination of 100% natural oils and pure ozone for external application to skin ailments and irritations has been developed. Ozone Healing Gel can be used for eczema, psoriasis, fungal infections, burns, ulcers, cold sores, pimples, blisters, acne, scars and athlete’s foot. The amazing new Ozone Jojoba Topical Gel with its natural jojoba oil and ozone gas has even better antibacterial, antifungal, antimicrobial and moisturising properties, with excellent stability and shelf life, a high vitamin E content, increased skin absorption and a softer, more natural aroma. Contact Charles Bowes-Taylor at 082 492 2332 or visit www.theozonecompany.co.za.


DIRECTIONS

beansaboutcoffee These days you will find well-known chef Stefan Jamneck roasting coffee beans in the early morning at his speciality coffee roastery beansaboutcoffee in George. “It’s not really a coffee shop, but a roastery that serves coffee – we are a factory with a showroom,” he says. “Coffee is not just coffee. There is a chemistry behind it and this is what appeals to me.” He roasts only 100% Arabica beans, and beans from South America, Brazil and Peru, with a top-notch German Giesen roaster which he also imports for other roasteries. He has teamed up with his brother, Thomas, who started the first beansaboutcoffee in Dullstroom, Mpumalanga, in 2009 and later opened roasteries countrywide. In his “showroom”, Stefan also sells coffee machines and all kinds of coffee paraphernalia. Contact Stefan at 083 447 2047 or visit him for a café mocha, espresso or cappuccino at 117 York Street opposite Spur. www.beansaboutcoffee.co.za.

GREEN FINGERS WITH AUTOPOTS The principles of permaculture are the glasses through which George-based Greenergy Solutions views the challenges of the modern world. The company is an agent for The Hortishop, and sells the AutoPot self-watering system – this “easy2grow” system is used by commercial growers all over the world. It results in maintenance-free and optimum growth, without wasting a single drop of water. The system will water and feed your plants using 8.5 litre pots without the need for pumps, timers, electricity or connection to the water mains. The easy2grow starter or multiple extension kits provide everything a plant requires. AutoPot plants can be left unattended for weeks – the water is gravity-fed from a tank. Contact Dermot Scott at 083 452 8067 or visit www.autopot.co.uk.

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MEET KNYSNA’S TALENTED DESIGNERS AND FOODIES The Knysna Local Design and Food Market is a project developed by a team of passionate young creative people from the area. The market’s launch during the Knysna Oyster Festival last year was so successful that the team decided to host it on a quarterly basis. It provides a platform for talented designers and foodies along the Garden Route to promote and sell their goods in a beautifully styled, buzzing environment. They can express their skills and talents in terms of handmade design, vintage goods and food. There is ample seating, so shoppers can tuck in to a delicious, casual dinner and a glass of wine – all while enjoying live entertainment by local musicians. The next Local Design and Food Market will be held on 23 September 2012 from 5pm to 9pm on the upper level of the Knysna Square parking garage in Rawson Street. Contact Sarah Barnhoorn at 072 874 2230 or www.facebook.com/KnysnaMarket.


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DIRECTIONS

LODGE ON THE LAKE The luxurious Lodge on the Lake is a five-star guest house nestled on the hillside of Wilderness, overlooking the spectacular Island Lake and the mountains beyond. Guests are offered internationally competitive exclusivity in both the guest house and the adjoining wellness spa. Guests have a choice of five luxuriously appointed rooms – each boasting a private bath, shower and balcony offering an undisturbed view. The rooms are individually and tastefully decorated in predominantly earthy tones. The honeymoon suite is a painstaking labour of love and is not reserved for honeymooners alone. Leave your stress at the door and allow yourself to sink into a truly restorative experience at the tranquil wellness spa. There are three treatment rooms which are sure to leave you feeling revived and invigorated. Contact the Lodge on the Lake at 044 877 1097 or visit them at 746 North Street, Wilderness or www.lodgeonthelake.co.za.

The smart way home

LOOKING FOR ADVENTURE? 1 SEPT: Agri Herold Landboufees MTB: 80/45/20km, Herold, Essie 084 279 1065 29 SEPT: Chandelier Full Moon Midnight Run: 45/25/15km, Oudtshoorn, www.fullmoonmidnightrun.yolasite.com 29 SEPT: Oystercatcher 2-Day Trail Run: 26 and 21km, Mossel Bay, www.southerncrossadventure.co.za. 7 OCT: Mossel Bay Junior Triathlon & Biathle: Mossel Bay Festival, www.trisport.co.za. 13-14 OCT: Otter African Trail Run: 4.8 and 42km, Tsitsikamma National Park, www.theotter.co.za 4 NOV: Santos Beach Triathlon: Mossel Bay, www.trisport.co.za 8-11 NOV: Fairview Dryland Traverse: 8, 26, 29 and 21km, Cango Caves and Swartberg Nature Reserve, www.drylandtraverse.co.za

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Good Fellas is a hassle-free alternative to drinking and driving – it is now the preferred choice of thousands of responsible South Africans. As a member of Good Fellas on any of their different packages, you can benefit from a personal chauffeur at your disposal, enabling you to not only enjoy yourself, but also do it responsibly. Half of all vehicle crashes are alcohol related, and today’s very strict legal blood alcohol limits mean the only safe course is NOT to drink and drive. Good Fellas will get you home safely in your own car! The call centre in Port Elizabeth services regions nationwide, including the Southern Cape, and members can now use the service in George and Wilderness. Trips to and from other towns (Knysna, Mossel Bay, Oudtshoorn, Great Brak River, Sedgefield and Plettenberg Bay) can be pre-booked 24 hours in advance. Contact H O U RS : the call centre at 0861 433 552 or 0861 GFELLA, MON-FRI: or visit www.gfellas.co.za to sign up today. 8 am - 2am SAT: 2pm - 2am SUN & PU BLIC HOLIDAY S: 2pm 2am (365 DAY S A Y E AR )


A Creative Lifestyle Shopping Experience

SHOPS, STUDIOS AND RESTAURANT NESTLED IN LUSH INDIGENOUS GARDENS

On N2 highway 3 km East of Plettenberg Bay GPS 34째02'04"S - 23째22'20"E

044 533 1395


FITNESS PhILaNthroPY Two Garden Route fitness fanatics have discovered that using their sporting talent to highlight the plight of others is a great motivator to up their performance. words ATHANE SCHOLTZ PhotograPhs mELANiE mArĂŠ

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SPORT


SPORT

I F Y O U T O L D 39-year-old Chantel Nienaber 10 years ago that she would be participating in an off-road version of the Comrades Marathon, she would have thought you were crazy. “I studied Fine Arts and was not at all sporty at school. I bet people who knew me then would never believe it either,” she laughs. Sporting a funky hairstyle and a tracksuit to match, she chats to me over coffee at Fancourt where she is a personal trainer to private clients. “I was always interested in fitness, but mostly as a ‘gym bunny’ who had never really run outdoors, until I started a new job around 10 years ago – which included a regular morning jog with C H A N T E L’ S TO P 5 AC H I E V E M E N T S my boss. These days, I am a serious Participating in the 250km, five-day Cape Odyssey trail runner and manage a company from Hermanus to Stellenbosch in 2007 – Chantel’s that organises such events.” first trail running race She swapped art for fitness, Winning the 2011 Wildcoast Wildrun being initially employed in sales Completing the 104km Valley Run, the off-road and marketing at the Health version of the Comrades Marathon, in June 2012 and Racquet Club which became Winning the 2011 Lesotho Wildrun Virgin Active, and later as Participating in the two-day Grootvadersbosch Trail a personal trainer and sports and Run in July 2012 Winning the women’s division of the 38km leisure manager at Fancourt. Outeniqua Traverse in August 2012 “During my job interview with the then Fancourt CEO Ingrid Diesel, she was particularly excited about my becoming her new running partner. I wasn’t in the federation’s 104km Valley Run through going to let on that until then my running the Valley of a Thousand Hills. Held the day kilometres had been limited to a treadmill.” before the Comrades Marathon, the event With Ingrid, Chantel tackled her first 21km appoints no winner and has only one goal – for race – the Knysna Forest Half Marathon. everyone to complete it successfully. “It was all Seven years later, Chantel started Signature about enjoying the environment, pushing your Body, a health and fitness company specialising physical boundaries and creating awareness for in fitness training, team building and trail the benefiting charity, The Unlimited Child. The running sporting events. “I had always run vibe throughout the event was zany and positive, the Knysna Forest Half Marathon comfortably, leaving the participants tired but exhilarated – until my husband Markus thought I could while everything was for a good cause.” do better. In 2010, he challenged me to run it On the way back from Durban, Chantel and within 90 minutes, a time that to my surprise Markus decided to shift the focus of Signature I managed to beat by a few seconds.” Body’s sporting events. “Participants in our events Realising that she may have competitive talent, are given the opportunity to help local communities, she started competing seriously and soon claimed while enjoying the surroundings and a healthy her position on the podium in local events on lifestyle at the same time. There is no prize money, a regular basis. One of the ways in which she and instead all funds raised through entry fees go marketed her company was by running in towards supporting local charities.” a pair of bright pink track shorts. These attracted While winning may not be the goal of her the attention of the editor of Trail magazine, company’s events, her raised running profile draws for which she now writes. More significantly the attention of sponsors – as long as she stays however, her trademark gear got her invited to on the podium. “Every time I run, there is more a unique fundraising event that would change at stake. My business, sponsors and ultimately her perspective on sporting events forever. the people who benefit from my running are all The Mamu Loman Federation is a group stakeholders in my performance. This is a great of adventure sportspersons who perform motivator, albeit a stressful one at times. But it is bizarre physical feats to raise money for various a responsibility and challenge I welcome.” www.signaturebody.co.za charities. Chantel was invited to participate

Chantel’s company specialises in fitness training, team building and trail running sporting events

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SPORT

EVERY WEEKEND

Come rain or shine, Jacques is out there on the road for children with diabetes

and at least one weekday afternoon, 34-year-old Dr Jacques van Staden of George and his team don their shiny white and blue outfits and go cycling for a cause. They hit the road for 15 children with type 1 diabetes from the Southern Cape whose costly insulin shots are funded by a sponsorship programme. “I took over the Centre for Diabetes Excellence (CDE) in George from Dr Len de Villiers, where nursing sister Maureen Barnard was already doing exceptional work in teaching diabetic children how to cope with the condition,” says Jacques. “In January 2008 Maureen invited me to a camp she had organised for diabetic kids of all ages and backgrounds. The physical difference between children on analogue insulin and those on subsidised human insulin was all too apparent. The latter group was smaller and weaker, and the kids ended up in hospital more often. The monitoring of insulin use was also unsatisfactory. I started wondering if there was a way in which at least some of these children could be given more of a fighting chance.” A keen cyclist, Jacques saw that many riders were donning sponsored cycling gear and realised the potential of visibility. “I approached sponsors, promising to ride as often as I can and to pursue podium finishes for additional exposure, and Team Cycle 4 Diabetes was born. Through the years, some good cyclists have joined the team and we have made the top 10 in many local races. We are very proud of our performance as we aren’t professional

riders – but we often give the professionals a good run for their money.” Jacques says although podium finishes motivate sponsors to recommit, riders willing to buy Team Cycle 4 Diabetes gear just to ride for the cause will also have an impact. “If a rider is going to spend money on cycling clothes anyway, buying ours will mean more visibility for us and potentially more funding for children with diabetes.” In 2010, the CDE run by Jacques and Maureen won the Servier Award for Community Involvement for the sterling work the centre is doing in the Southern Cape. There are currently more than 90 children with type 1 diabetes in the local community in need of assistance. Children from birth to 18 years are eligible, but are strictly screened and monitored to ensure that the insulin is used correctly and responsibly. Depending on the age and activity level of the child, it costs between R800 for a small baby and R6 000 for an active teenager per month for analogue insulin. As treatment is ongoing and has to be paid for in advance, sponsors have to make relatively long-term commitments. This only increases the motivation of Jacques and his team to get out there and ride: “In a strange way, we benefit as much as the children for whom we ride. Were it not for them, we may not make the effort on an icy winter’s morning to go and cycle in the rain, but they depend on us. In return, we not only remain fit and healthy, but we can’t deny the feel-good factor of knowing that somewhere out there, there is a child with a better quality life and a greater chance of longevity.” www.teamc4d.co.za

JACQ U E S ’ T O P 5 AC H I E V E M E N T S Seeing the difference analogue insulin has made in the life of a young patient, Lewin Hartnick – Lewin is now going to school and has not been hospitalised for three years Ruan du Toit, who started as a junior rider with the team, getting a professional contract with the Blend Property Group MTB team three years later Jacques and Danzil Afrika winning the 2012 36one MTB Challenge as a team relay in just over 15 hours Conrad Viljoen winning the 2012 Wild Pig MTB race Taking fifth place in the 2012 French Creek Iron Tour in Phoenixville, Pennsylvania, US

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can go Rou te BE CaPtIVatEd oN thE

Against the backdrop of the majestic Swartberg mountains, the Cango Route offers spectacular scenery, serene stillness, a host of cultural delights and action aplenty. wo r d s T I M OT H Y T W I D L E P h oto g r a P h s TA M A R A C L A I R E


destination

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destination

he Cango Route lies to the north of Oudtshoorn and runs for some 40km on either side of the R328. Around 30 different destinations of choice offer the traveller the opportunity to view wildlife, peruse the work of local artists, sample fine food and fare, participate in outdoor activities and visit the Cango Caves. Along the route a number of lodges, holiday farms, guest houses and cottages provide accommodation of good quality amid stunning scenery and a peaceful, rustic ambiance. The friendliness of the people, coupled with a wide variety of things to do and see, ensure that a visit to the Cango Route will be truly memorable. A good point of departure for exploring the Cango Route is the Cango Wildlife Ranch, home to 75 different species of birds, reptiles, mammals, primates and miscellaneous members of the cat family. Overhead walkways take visitors across a series of enclosed areas, in which the animals are free to roam at will; a safe viewing distance is maintained at all times and the arrangement eliminates the need for retaining grilles. It is possible to enter the enclosures of some of the animals, but only under the direct supervision of at least three specially trained Cango Wildlife Ranch staff members. A considerable amount of work is being done to promote and fund the conservation of endangered species, most notably the African cheetah, the Madagascan lemur and the Bengali tiger. A visit to the Cango Wildlife Ranch is a fun adventure for the whole family. At the Cango Ostrich Farm, a guided tour reveals the history and present status of the ostrich industry, followed by a walk past the bird runs. A paddock allows visitors to take an assisted ride on an ostrich, after which a trained jockey gives a demonstration of how it should be done. The tour concludes with visitors being given the opportunity to stand on a clutch of seven ostrich eggs, testament to the strength of the shells of these eggs. Above all, the Cango Route is synonymous with activity and at Team Building Institute (TBI) Adventures, visitors can indulge in outdoor pursuits with a passion. The venue has a fabulous location in the foothills of the Swartberg

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‘PeoPle come here for the day and they don’t want to leave.’

mountains. “We offer hiking, kayaking, rock climbing, quad biking, abseiling, adventure caving and group activities. We receive three categories of visitors – school groups, corporate groups and holiday-makers,” says Mike Lombard, the moving spirit of TBI. The group activities are essentially team building exercises, that make the participants all too aware, as Mike puts it, “that you can’t do it on your own”. Each activity is followed by a debriefing session, in which the practical lessons of the exercise are reinforced. The grandeur of the Swartberg mountains adds to the enjoyment of the activities. “Out in the mountains one is at one with nature,” observes Mike, “and for many, the experience is both cathartic and therapeutic”. Wilgewandel Holiday Farm affords action aplenty for those of tender years. Set in the heart of the picturesque Schoemanspoort, the farm has a small lake and a variety of energetic amusements ranging from boating, descending on foefie slides, powering pedal cars, driving quad buggies and playing gwara gwara golf to riding on donkey carts and camels. There are also trails for mountain biking, bird watching and hiking. The camel rides, assisted by guides on a 200-metre out-and-back loop, are a firm

Mariana serfontein Pottery @ Bella-Mia


destination

The Cango Route

Cango Wildlife Ranch

Crassula Aborescens (Jade plant) @ Bella-Mia

ArtKaroo

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destination

ArtKaroo

Cango Ostrich Farm

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| Spring 2012

De Oude Meul Country Lodge and Game Farm

Cango Wildlife Ranch


destination

favourite. Says George Muller, who founded the venture 12 years ago: “People come here for the day and they don’t want to leave.” For those of an artistic turn of mind, visits to the ArtKaroo gallery in Oudtshoorn and the studio of Mariana Serfontein at Bella-Mia Farm, Schoemanshoek, will be a balm of inspiration. ArtKaroo, at 107 Baron van Reede St, the main thoroughfare of Oudtshoorn, opened four years ago and serves as a creative hub for artists living and working in and around the town. The building is a 1940s cottage that has been converted into a gallery. A selection of paintings, ceramics and sculptures, typically the work of 15 to 17 artists, is changed every two months. At Mariana Serfontein Pottery @ Bella-Mia, Mariana designs and fabricates a unique style of tableware. “I see the clay, I see the pots,” she says with unbridled enthusiasm. Much of the

The Cango Route www.cangoroute.co.za

Cango Wildlife Ranch www.cango.co.za 044 272 5593

pottery is snapped up by international visitors who come to her well-organised studio, while the balance is distributed to a number of outlets along the Garden Route, to wit Sleeping Beauty in Riversdale, ART@39Long in Great Brak River and Tsikama Artworx in Plettenberg Bay. Bella-Mia Olives has a four-hectare plantation of 2 500 olive trees. Chris Serfontein planted the saplings five years ago and today, the grove yields 40 tons of olives annually. A portion of the harvest is pickled, whilst the rest is pressed into oil. “At Bella-Mia, named after our granddaughters Isabella and Mia, olive trees thrive in the Karoo sun and then regain their strength in the cold of winter, when snow often caps the peaks of the Swartberg mountains,” says Chris. Bella-Mia olives can be enjoyed as part of a light tapas lunch at a Karoo-inspired restaurant on the estate of Karusa Premium Winery and

Cango Ostrich Farm www.cangoostrich. co.za 044 272 4623

Wilgewandel Holiday Farm www.wilgewandel. co.za 044 272 0878

ABOVE Buffelsdrift Game Lodge

Karusa Premium Winery and Craft Brewery www.karusa.co.za 044 272 8717

Mariana Serfontein Pottery @ Bella-Mia www. marianaserfontein.co.za 083 438 3132

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destination

TOP Karusa Premium Winery and Craft Brewery ABOVE Mike Lombard, the moving spirit of tBi

Bella-Mia Olives www.bella-miaolives.co.za 083 388 7100

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| Spring 2012

Craft Brewery, a short distance from Chris’ carefully tended trees. Karusa, the brainchild of Jacques and Saretha Conradie, has 40 hectares of vines and fruit orchards. The produce of the vineyards is made into a range of red, white, sparkling and sweet wines, and the orchards bear export-quality plums and apricots. Karusa also produces its own ale using hops brought in from Waboomskraal near George and malted barley from Caledon. Wine tastings are conducted in a well-appointed facility that can be hired for corporate functions. The technology of the winery is modern. The estate is welcoming and has a lovely setting. A stone’s throw away from Karusa is the old-world charm of the Oue Werf Country House. Established in 1857 as a working farm, the buildings of the original farmstead have been converted to cottages with modern fittings. Marius and Annelie Spies are the sixth generation to own the property. A walk through the grounds of Oue Werf is a journey back in time to an era when life was less complicated and more tranquil. De Oude Meul Country Lodge and Game Farm is situated on the site of a watermill that at one time ground the entire wheat harvest of the Schoemanshoek valley. The lodge has a park-like layout next to the Grobbelaars River, which provided the hydropower that drove the mill and is now the lifeblood of much of the agriculture of the area. Dinner can be enjoyed in the building that was formerly the watermill,

TBI Adventures www.team.co.za 044 272 6696

ArtKaroo www.artkaroo.co.za 044 279 1093

now refurbished as the Old Mill Restaurant, where the wooden gears and other mill equipment have been left in situ. There are 37 en suite units at De Oude Meul and self-catering facilities are also available. Buffelsdrift Game Lodge, a few kilometres to the north of Oudtshoorn, is an experience all of its own. It is located on the banks of a reservoir five hectares in extent, the surface of which reflects colourful dawns and shimmering sunsets. A bevy of hippos has made a happy home in the water and the somnolent peace is often broken by a succession of grunts, snorts and exhalations from these quintessentially African mammals. A game viewing drive under the direction of a ranger allows sightings of giraffe, buffalo, red hartebeest, nyala, springbok, rhinos, wildebeest and small antelope. Accommodation, positioned along the edge of the expanse of water, is in chalets or luxury tents, all with comfortable fixtures, bathrooms with hot and cold water, and electricity. There is a diverse mix of flora both within and outside the camp, with fine specimens of Boscia oleoides, the Karoo shepherd’s tree, and lovely patches of succulent Karoo, sometimes known as “embroidered veld”, in which patches of roughly hewn pebbles are interspersed with colonies of small plants. The reservoir provides a habitat for many species of birds. The Cango Route boasts picture-postcard scenery, a pervasive stillness and a sense of history. There is something for everyone and a visit of at least three days is recommended. Go Cango Route – go make memories!

Oue Werf Country House www.ouewerf.co.za 044 272 8712

De Oude Meul Country Lodge and Game Farm www.deoudemeul. co.za 044 272 7190

Buffelsdrift Game Lodge www.buffelsdrift.com 044 272 0000


TURNING CHALLENGE

INTO OPPORTUNITY a deal that has become legendary in shoe retailing circles led to the founding of a branded footwear empire which will soon be expanding to the rest of africa. woRds athane scholtz PHoToGRAPHs colin stephenson/create photography

N 2000, Mossel Bay businessman Braam van Huyssteen bought 12 000 pairs of shoes at R100 each – and paid for them with R1.2 million in cash. The transaction planted the seed of what is now Tekkie Town, a sport and lifestyle shoe chain selling branded footwear at affordable prices in 200 stores all over South Africa. Braam has a talent most of us would love to have. He turns opportunities into money – not credit, but hard cash. He owns each of the Tekkie Town stores outright and debt free, employs 1 800 people and never spends money he doesn’t have. The group’s extraordinary rise over the past 11 years led to Braam being chosen as the Southern Africa winner of the prestigious 2012 Ernst & Young World Entrepreneur Award in June. But real success comes with a price, and while everyone who works at Tekkie Town knows that excellence can be generously rewarded,

oPPosITE Braam van Huyssteen

the boss expects his pound of flesh. “Tekkie Town has been built on hard work, strong relationships, a good work ethic and exceptional dedication by everyone, for the greater good of the company,” says Braam. South visits him at his home at Fancourt. It’s cold outside and we sit near an elegant fireplace, enjoying coffee and rusks baked by his wife, Charmaine. Somewhere in the house three teenage children on school holiday are still hiding under the covers. The house smells of muffins baking in the oven and we chat about his upcoming holiday to the Greek islands and the Olympic Games in London – his and Charmaine’s first real holiday together in years. Braam has an upstairs office at home, handles all his own administration (he has no personal assistant), and spends most of his time negotiating rental contracts for both new and existing premises. “In the beginning, I was seldom at home. I was out on the road and involved in all aspects of the business. Now


business

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business

I have a hand-picked team of committed, quality staff members who know that going beyond the call of duty is expected but also rewarded.” Entrepreneurship runs in the Van Huyssteen family’s veins. Braam’s mother Ria has had successful boutiques and clothing stores for as long as he can remember, and played a significant role in his initial success in Mossel Bay. Dad Vossie owned the Parys Hotel when Braam was a schoolboy and brother Marius, a successful businessman in his own right, gave Braam R25 000 to open his first shop. In 1977, when he was 12, Braam’s family moved from Parys in the Free State to Wilderness. He matriculated at Outeniqua High School and obtained a degree in Business Economics from the University of Stellenbosch before signing up for his compulsory two years in the army. “My degree meant a job in the finance department of the Women’s Army College in George. I was one of only two men on the entire base, which was interesting, to say the least,” he laughs. Marius had been running a successful surf shop in George for some time and offered to help Braam set up a branch in Mossel Bay. It was July 1989, at the dawn of the arrival of 10 000 specialist construction workers from all over the world to build the gas-to-liquid refineries of the then Mossgas, now PetroSA. “My mom had a real knack for determining their clothing needs, and for the next decade, we provided those men with durable, warm clothes and shoes. It was very successful and the profits, much of which we invested, would later play a major role in the start-up of Tekkie Town.”

As construction at Mossgas neared completion, Braam realised his market would change significantly once the builders moved out, and started adapting his stock to cater for the growing sports market. He opened Sport City stores – first in Mossel Bay, then in George and later in Plettenberg Bay. In 2000, during a business trip to Port Elizabeth, a supplier introduced Braam to the owner of Caterpillar Shoes. On a whim, he negotiated an extraordinary deal: 12 000 pairs of shoes at R100 each – cash. “The man initially thought I was joking. Not only was the wholesale price for a pair about R300, but it also meant I had to hand him a bank-guaranteed cheque (those were the days before electronic transfers) for R1.2 million.” A business friend, Martin Nefdt, showed him how to issue a cheque at an ATM, which he promptly delivered to Caterpillar Shoes the next day. Martin initially sold the bulk of the merchandise to farm cooperatives, where the significantly lower sales price led to it being sold out very quickly. “The profit margins were so high that it begged for a bigger market.” Braam then bought 15 000 pairs of Reebok, 21 000 Hi-Tec and 9 000 Bronx shoes in a short space of time and had to scramble for warehouse space to store them all. “Such deals had been unheard of until then in the local shoe industry, and the news travelled fast. Soon other big brands were phoning me up to negotiate similar deals.” The first Tekkie Town was opened in Somerset West in 2001. Each time enough profit was made to pay for another store, Braam would set up the next one. “I initially intended to go the franchise route, but realised that outright ownership was the

‘Wealth really only moves through us, not to us. . .’

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Braam’s tips

1

Find a job at a company where you can learn about all aspects of running a business. Then save up enough money to start your own venture, but ensure you do it without debt.

2

Grow your business as your cash flow allows.

3

Only hard work, together with risk-taking, results in financial success. There’s no get-rich-quick way of doing business.

4

For the first couple of years, reinvest every cent back into your business. Don’t buy that new car or house immediately: you’ll be able to do so (and more) once you’ve established your venture.

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only way to ensure the levels of quality and service I expected in each store.” By 2007, there were 40 Tekkie Town stores, an average growth of eight stores a year. The global economic crisis offered an unexpected opportunity when rental costs dropped drastically. “It required much less capital to open a store, and we could open at a rate of 25 to 30 a year. We will soon be moving into the rest of Africa and are investigating the possibility of going public.” Braam says the Tekkie Town model is simple. “There is one distribution point in George from which everything is managed. Operations managers visit stores regularly, ensuring that the day-to-day running of each store remains efficient and honest. Despite our size and reach, we intentionally don’t have the feel of a corporate organisation, but rather that of a team working towards a goal.” He adds that his approach to staff appointments is to select people who not only have skills but show character, integrity, a business ethic and a willingness to work hard. “My management team in particular consists of people who have been with me a long time and are as committed to and passionate about the brand as I am.” Braam is known to reward outstanding employees generously – from taking a loyal housekeeper to the races to buying a long-serving manager a house at Fancourt. “However, I expect honesty and respect in return and won’t hesitate to act against deceitfulness and corruption, especially if it can affect my or Tekkie Town’s reputation. One’s name is ultimately all you have and I am proud to say that after all these years I still have a clean criminal and credit record.”

Braam also believes in giving to others, but prefers projects that are connected to shoes and/ or children. “We have ongoing projects in which good quality shoes that children have outgrown can be handed in at Tekkie Town stores, from where they are distributed to needy kids. Last year we also sent new shoes of which one of a pair had gone missing in the retail process to a charity in Mozambique where they were distributed to landmine victims. While we are inundated with requests for sponsorships and donations, we believe in investing responsibly in projects that embody specific goals and characteristics.” For fun, he keeps horses in Cape Town and Durban, and is the personal groom of his daughter Bianca, 17, a talented horsewoman, when she competes. Middle daughter Lara, 15, sings like Maria Callas. The family enjoys skiing, and he took son Braam, 12, to New Zealand for the Rugby World Cup last year. “I was not at home much when Tekkie Town was established and feel privileged now to get to know my children as they approach adulthood,” he says. Braam believes that “big money means great responsibility”. “I believe I have been given the ability to make money, but also the skills to work with it responsibly. It can be devastating in the wrong hands. Wealth really only moves through us, not to us, and should ultimately not only benefit charitable organisations but also improve the lives of those who work for us and their families.”

www.tekkietown.co.za

tips source Destiny Man Magazine

business


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OF A KIND Drawing inspiration from the biodiversity around them, two young Garden Route artists are producing sculptural work placing them in the vanguard of the region’s burgeoning creative talent.

WORDS TIMOTHY TWIDLE PHOTOGRAPHS DESMOND SCHOLTZ


ART

Christopher hard at work in his studio

Christopher’s famous Goose Teapot

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nergetic, professional and committed to their art, Christopher Smart and Malcolm Solomon produce work characterised by thorough preparation, careful execution and meticulous finish. Christopher uses ceramics as his medium of expression, while Malcolm sculpts in a range of materials. Christopher spent the best part of two decades at the Technikon Witwatersrand, Johannesburg, studying and lecturing in industrial design and ceramic design. The comprehensive knowledge he acquired in his chosen fields is readily apparent in the quality of his art. At the turn of the millennium he and his family decided to relocate to the coast and eventually settled on a three-hectare plot of land in Wilderness Heights, outside George. Christopher built a house for himself, his wife and their two sons with his own hands, brick by brick, beam by beam, and fitting by fitting. “It’s the biggest sculpture I have ever made,” he chuckles. He then repaired and refurbished a derelict building on the property to serve as a studio, which has a large window giving sweeping views of fields, trees and the distant peaks of the Outeniqua mountains. The walls of the studio, which has workbenches, a kiln and storage areas, are covered in sketches, drawings and photographs, all preparatory studies for new projects, be they straightforward or complex. Christopher also shapes miniatures of the pieces he plans to make, to test different combinations of glazes and colours. One of his most successful creations is a “Goose Teapot” in which the long neck of


ART

a goose is gracefully arched into a handle, while the pot has the form of the body of the bird. The sense of proportion and elegance of the Goose Teapot has made it a best-seller. To gaze upon an everyday item such as a jug fashioned by Christopher is to look upon a work of art in every sense of the word. The workmanship is precise, there is an abiding sense of proportion, the clay has been “thrown” and shaped on the wheel with expertise and care, and the application of colour and glaze done with finesse. A simple jug made by him is testament to the axiom that “Everything is art and art is in everything”. His work has been influenced by post-modernism, a movement that eschews modern tendencies and draws attention to former conventions. Italian design has also been a factor and he draws upon the imagery of his early life in Namibia, that taught him the power of tonal perspective and chiaroscuro, the treatment of light and shade. Christopher is presently working on a range of vases fabricated from paper clay, an admixture of clay and paper fibre that improves the way in which the ceramic dries. The vases have a minimalist design and are decorated with a landscape motif, evocative of the view from the studio. Placed one beside the other the effect is stunning. He has over the years carried out large commissions of vases, crockery and tableware for top-of-the-range hotels and restaurants. His future plans include developing ceramic sculpture – he is intrigued by the idea of merging spontaneity with quality. He also aims to make his work more expressive, in the

manner of Edgar Degas, one of the artists in his pantheon of the greats. Christopher believes more time and effort should be directed at developing a South African, home-grown style of ceramics, with colours and designs that draw upon the textures and hues of Africa. He is interested in improving the marketing, promotion and sales of ceramic art at markets and venues along the Garden Route. “The quality of work in ceramics being produced along the coastal strip from Tsitsikamma to George is most certainly improving,” he says. Christopher’s work can be viewed every Saturday from 7.30am to 11.30am at the Scarab Village Craft Market in Sedgefield.

LEFT Christopher’s home in Wilderness Heights and scenes from his studio ABOVE Malcolm working on a new sculpture

alcolm was born and grew up in Plettenberg Bay, where he still lives. An abiding passion for surfing and a reverence for marine life is reflected in many of his sculptures. Working in bronze, Malcolm is adept at imparting movement to a whale’s tail as it breaks the surface of the ocean, leaping dolphins or the stately progress of a crab as it struts along the seashore. He rejoices in the wealth of natural beauty that is the defining feature of the Garden Route. “I look at the mountains, the forests, the beach, the rivers, the fauna and flora – everything that is around us. All of these facets of nature influence my work,” he says. He has always had an inquiring mind. “If I see an insect happen upon a leaf, or observe the sway of seaweed in the undertow of the sea,

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ART

‘EvErything iS art and art iS in EvErything.’

LEFt Harmony of Man and Whale at The Upper Deck complex CEntrE Malcolm draws on facets of nature to create his sculptures right Malcolm at his home in Plettenberg Bay

I want to reverse engineer it. I am fascinated by the mathematics of nature. Every component of the natural world, be it a creature, a reed in a wetland or a sea shell in a rock pool, has something magical about it. I seek to embody what makes a particular aspect of natural life unique. What makes a crab a crab?” Every sculpture is the fruition of research, a detailed drawing of the intended result, the making of a maquette or small preliminary model and the precision engineering of the casting, followed by the time-consuming operation of polishing and working up a patina on the metal. All Malcolm’s works are cast in either aluminium, nickel or bronze. Nowadays most of his time is spent on commissions, typically for studies as diverse as a manta ray, a portrayal of coastal motifs, busts and bird life. Staple items such as door handles, pansy shells and bowls remain perennial favourites. Malcolm made the signature sculpture, Harmony of Man and Whale, for The Upper Deck complex in Plettenberg Bay. The abstract sculpture, cast in bronze and nickel, is three metres high, weighs almost half a ton and depicts the ambivalent relationship of man and whale. The architecture of The Upper Deck is a bold statement of minimalism and Malcolm’s sculpture complements the lines of the building and the land-forms of the bay. In one of his most original works, the supports of a glass-topped table are modelled on the span of the bridge over the Storms River and the ribs of a whale, to produce a piece of furniture that combines function and form. All things great and small find their way into Malcolm’s art – from the cantilever of a bridge,

to the flotsam and jetsam that wash up at the high-water mark of a beach. “I’m an inveterate beachcomber,” he admits. Exploring the continuum between nature and people will be the theme of much of his work in the future. “A piece might be pleasing to the eye,” he says, “but there will be a message within.” His aim is for his work to contain statements of social and political awareness and become more minimalist. Minimalism seeks the meaning of art in the immediate and personal perception of the viewer in the presence of a specific work. In minimalism there is no reference to another previous experience, no implication of another, higher level of understanding and no commitment to a greater intellectual experience. Instead, minimalism presents the viewer with objects of charged neutrality and is the most powerful of all art forms. Malcolm has a gallery at The Upper Deck centre in Plettenberg Bay, where a selection of his sculptures is on display. The work of Christopher Smart and Malcolm Solomon is succinct and arresting, indicative of the development of their art. Both artists are exemplars of the dictum given to the great French artist Henri Matisse by Gustave Moreau of the École des Beaux-Arts: “You were born to simplify painting, Matisse”.

Malcolm Solomon malcolm@xnets.co.za 082 483 9312 Christopher Smart info@christophersmart.co.za 083 382 2100


THE ART OF CHARCUTERIE The age-old art of charcuterie has taken hold on the Garden Route – there is a growing number of fleischmeisters and foodies making ethically produced cured meats using traditional methods. words Marliza van den Berg PhotograPhs richard BosMan, Pezula resort hotel & sPa, russel Wasserfall, david chancellor & JereMy freeMantle


food

Richard Bosman

‘No shortcuts are takeN aNd there is No mass productioN, aNd the aNimals are treated with respect.’

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FOOD

Sales manager, Steve Jeffery and Richard Bosman.

harcuterie started as a hobby for Richard Bosman, a self-confessed foodie. He is now a dedicated charcutier, sharing his passion for this ancient art with enthusiastic novices from the Garden Route and beyond at a well-known cooking school in Prince Albert. A few years ago, while running a consulting company, Richard bought an Italian-style delicatessen in Hermanus, selling imported goods. His desire was to make his own cured meats from the best local ingredients to offer his deli customers. He was guided by fleischmeister Walter Haller, and in 2009 Richard Bosman’s Quality Cured Meats was founded. His first products were sold in his deli and he later moved his factory to Cape Town. The next breakthrough came when Melissa’s started selling his meat in their outlets throughout the Western Cape. Today his extensive range includes traditional, Asian spicy, honey and smoked bacon, as well as pancetta, coppa, prosciutto and salami. These are available from and served at various delicatessens, restaurants and food markets throughout South Africa. In May this year, Richard presented his first master class in charcuterie at the African Relish Recreational Cooking School in Prince Albert to a group of eager foodies keen to learn the basic techniques of curing and preserving. “The course is very hands-on and not for the faint-hearted,” he quips. The art of charcuterie started in France around 6 000 years ago. The name, derived from the French term chair cuite or cooked meat, was used to refer to a delicatessen specialising in dressed

CHARCUTERIE IS AN ANCIENT ART THAT STARTED IN FRANCE AROUND 6 000 YEARS AGO.

meats and meat dishes. It became popular during the times of the Roman Empire, and was a favourite of the French during the Middle Ages. The shops were owned and operated by individual charcutiers. When food-related illnesses increased in the late 1400s and early 1500s, French government regulations kept the slaughtering of animals away from charcuteries. They now had to depend on suppliers for their meat – which left charcutiers outraged. The regulations were finally eased in the 1600s and charcuteries were again allowed to slaughter their own animals. Speaking to Richard, one can understand the outrage of the French charcutiers. “The main thing that makes my products special is the pork, and the pork, and again the pork.” The pigs are bred according to his specifications on a free-range farm in the Hemel and Aarde valley near Hermanus. The phrase “you are what you eat” also applies to animals – their food has a definite impact on the texture and flavour of their meat. “They are 12 months old and weigh about 140kg when slaughtered. We do as little as possible to them, as they already have an excellent flavour.” At the factory, the carcass is deboned. The traditional curing process takes four times longer than the commercial method. For instance, in commercial salami a chemical called GDL is used on the proteins to decrease the pH rapidly to 4.5. The traditional method makes use of a bacterial culture that feeds off the sugars to create lactic acid during the process of fermentation. Once the lactic acid has decreased the pH to 5, the bacteria cannot survive and the meat is ready for drying. Time is the charcutier’s biggest expense. Hams, bacons and other products can be cured within one month but some of the products hang to dry for two months to a year. For bacon, three

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food

ABOVE Zachary’s Restaurant at Pezula RIGHT Pezula’s executive chef, Geoffrey Murray ABOVE RIGHT The Ploughman’s Platter at Zachary’s Restaurant

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weeks are needed, for salami two months, coppa three months and prosciutto a year. As the product matures, it loses moisture, resulting in a more concentrated flavour. “The texture also changes from very ‘raw’ and chewy to soft and smooth,” Richard explains. The humidity and temperature are carefully controlled to maintain the ideal conditions for the best quality. “You need air flow without a direct breeze onto the meat.” Richard uses only hand-selected herbs and spices, and no artificial colourants or batch packs. No shortcuts are taken and there is no mass production, and the animals are treated with respect. He believes in letting the quality of the raw material speak for itself. A walk around the food markets on the Garden Route reveals that more and more people are making their own cured meat. In Mossel Bay, fleischmeister Franz Eismayer, the owner of Rosenheim Deli and Bistro, was taught by his uncle in Rosenheim, Germany. This training has led to such products as cooked and Black Forest ham, salami, cabanossi, chorizo and sausages like Hollandse rookwors, bockwurst, knackwurst and Frankfurters. He mixes his own herbs and spices according to German recipes and insists on the best meat. His products are sold at the Outeniqua Farmers’ Market and his shop in Kloof Street, Mossel Bay, and form part of the Bistro’s menu. The team at Zachary’s Restaurant at the Pezula Resort Hotel and Spa in Knysna has a hands-on approach towards all food served at the resort. Everything from bread to ice cream is made here – and charcuterie is no exception. Executive chef Geoffrey Murray has set up a kitchen where chef and butcher Hendrik le Roux, who graduated from the Institute of

Culinary Arts in Stellenbosch and was trained by fleischmeister Neil Jewell of Franschhoek, can prepare quality cured meat. Products include venison sausage, chorizo, different types of salami such as Moroccan spiced, fennel and Milano, cured hams such as serrano, and bacons including streaky, pancetta and guanciale. Hendrik has been practising charcuterie for about 10 years and founded Le Roux Charcuterie in March this year as a sideline venture. Apart from supplying Pezula and Café Nine in Knysna, his products are sold at the Wild Oats Farmers’ Market in Sedgefield and the Harkerville Market. Another restaurateur, Italian Dario Soresi of La Locanda in George, has a shared passion for dishing up fabulous food as well as making


food

LefT Jeremy freemantle, Managing director of African Relish RiGhT Hands-on course at African Relish

“The CouRSe iS noT foR The fAinTheARTeD.”

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cured meats. He sells his products from the deli counter in his restaurant and at Golden Harvest. Products like Felino salami from the Italian town where he was trained in charcuterie, cacciatore salami, coppa, pancetta and bresaola are all on display. “I know where the meat comes from and what is inside, and I love making it and cooking with it,” he says. In Prince Albert, Jason Lucas of Lucas Jamón has been selling his air-cured, Spanishstyle serrano jamón for eight years. He learnt how to cure ham from a master ham producer in Spain, and has the exclusive rights in Africa to the jamón spices he uses. In the 2010 SAB Eat In Produce Awards, Jason took the top prize in the category Paddock: Prepared for his serrano jamón. He says the pure water and air in Prince Albert are perfect for producing top-quality jamón. The ham comes from acorn-fed organic pigs in Stellenbosch and Grabouw – the meat has perfect oil and fat marbling to ensure the best taste. Is it possible to make your own cured meats at home? According to Franz Eismayer you do need specialised equipment. Geoffrey Murray says you need lots of patience. “Start out small – bacon and some of the salamis are easy. Never skimp on the ingredients, and understand the farms where the meat is sourced.” Richard Bosman believes it is certainly possible with some training. “You just have to stick to the basic principles,” he says. Participants in his course at African Relish leave with a “goodie-bag” of products they have made themselves, including sausage, bacon, rillettes and chorizo. They also debone an entire pig and are shown what to do with the different components. According to Virna Gouws of African Relish,

enthusiasts can make their own products, with the right equipment, once they have completed the course. The next course will be held over four days in April 2013. Richard believes there is a growing eagerness among consumers to buy quality cured meats. “People are showing a greater interest in local, ethically produced products. The growth in local food markets and the interest in products made by artisans are clear signs that people are becoming more meticulous about what they eat.”

Richard Bosman’s Quality Cured Meats www.richardbosman.co.za richard@richardbosman.co.za La Locanda www.la-locanda.co.za 044 874 7803 Zachary’s Restaurant www.pezula.com 044 302 3333 Le Roux Charcuterie lerouxcharcuterie@yahoo.com Rosenheim Deli and Bistro 044 690 4485 Lucas Jamón lucasjamon@telkomsa.net 083 675 0515 African Relish Recreational Cooking School www.africanrelish.com 023 541 1381


a natural way of life

More and more Garden Route residents are discovering the boundless rewards of permaculture – on farms, in guest house gardens and in small vegetable patches. words COLLEEN BLAINE PhotograPhs ChArLENE hArtE

a

sense of peace and tranquillity assaults me as I squelch through the mud at Forest Edge’s permaculture garden. The sun is out in full force on this warm winter’s day, and as I begin making notes in my book a ladybird settles on my hand, followed closely by a pollen-laden bee. My guide smiles knowingly and I realise my lesson in permaculture has already begun. Sitting here with Ronel Pieterse, the owner of this serene setting on the edge of the Knysna forest, I realise that permaculture and a passion for all things earth, air and water go hand in hand. Ronel began clearing this patch of ground crowded with Australian Blackwood trees less than a year ago. Today she is able to feed not only her family but also the many guests staying in her self-catering cottages with earthy, organically grown fruit and vegetables. She calls her journey to this point an “accidental organic awareness” that has filtered into all aspects of her life. She did not set out to be self-sufficient;

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she just wanted a healthier way of eating for herself and her 11-year-old daughter. The next thing she knew, she had turned a small patch at the bottom of her garden into a self-sustaining source of not only food but gratification and life. Permaculture was first recorded as a modern application to farming as far back as the 1960s. In essence, it has been around for centuries and for many people along the Garden Route has become a natural way of life. The term “permaculture” stems from the words “permanent agriculture” and according to Permaculture South Africa, it implies the existence of a permanent culture. But, as I discovered, it is about a great deal more than just vegetable gardens and farming. It is about observing your natural environment, finding a way to live and eat from that with the least possible impact, while at the same time giving back to the environment as much as possible. If done properly, the rewards are endless. The whole idea behind permaculture


environment

is to help people become more self-reliant through sustainable and productive farms and gardens. According to Wikipedia, the focus of a permaculture garden is on not viewing each element separately, but looking at the relationships created between elements by the way they are placed together. The design of the garden emphasises the natural patterns of the landscape. Even the smallest corner of a garden can be maximised using permaculture design to yield a wonderful array of vegetables for your table. There are more than 300 individuals practising permaculture at different levels throughout the Garden Route. This ranges from full-scale commercial organic farms to pristine guest house gardens and private vegetable patches. A leading expert in permaculture, Hazel Mugford of Permaculture South Africa, has been presenting training courses on the subject for almost eight years. Most courses are presented at Wild Olive Farm near Stilbaai, where Hazel first started out, or at the Outeniqua Trout Lodge on Prince

Alfred’s pass. The training school, combined with the attraction of the Garden Route way of life, has resulted in a change in outlook for many people. Hazel applied her knowledge and the practical training she underwent in the United Kingdom to transform a dry, infertile expanse of land at Wild Olive Farm into a self-sufficient, productive farm within four years. Hazel says in permaculture there is no such thing as bad soil, not enough space or not enough time. It is about diversity. It differs from traditional farming in that it does not depend on a singular crop but rather on building a system producing life and food and maintaining itself through its own cycle. While conducting research on the many “permaculturists� along the Garden Route, I discovered that permaculture extends into several diverse forms, and it does not have to be on a grand scale. Anyone can give it a try. According to Brett Garvie, owner and chef at the Veg-Table Private Dining Room in Rheenendal outside Knysna, the most

ABOVE AND ABOVE LEFT Brett Garvie at the veg-table Private Dining room in rheenendal

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environment

left ronel Pieterse from Forest edge

photograph of ronel supplied

important thing is to understand the four main ethical principles of permaculture: Care for the earth. The focus should be protecting and saving our environment, by re-using, recycling, conserving water and saving energy. Care for our people. People should have access to what they need to live a healthy and safe life. It is about a sense of community and looking after one another. Share our resources. The emphasis is on taking only what is needed and sharing the rest. promote life. Permaculture is designed to promote life in all its diversity. A bee box in the corner of the garden helps to pollinate plants, strong-smelling plants grow alongside fruit trees to deter insects, and donkey manure is sprinkled on compost heaps.

H

azel suggests that anyone interested in creating their own permaculture garden should first invest in a training course. Whether it is a short introduction or an advanced course, this not only equips individuals with the necessary understanding and skills, but also gives them access to support and opportunities for sharing. She believes permaculture should become an integral part of school environmental education programmes, and children should be

12 gUIDIng prInCIpleS o f p e r M aC U lt U r e observe and interact. Take the time to engage with nature to design solutions that suit your particular situation. Catch and store energy. develop systems that capture energy when it is most abundant. obtain a yield. ensure you are getting useful rewards as part of the work you do. apply self-regulation and accept feedback. don’t engage in inappropriate activity, to ensure systems continue to function well. Use and value renewable resources and services. Reduce your consumption of and dependence on non-renewable resources. produce no waste. ensure nothing goes to waste by using and re-using everything. Design from patterns to details. By observing patterns in nature and society, you can use what you see to form the backbone of your designs, with the details filled in as you go. Integrate rather than segregate. By putting the right elements in the right place, relationships develop between those elements and they work together. Use small and slow solutions. small and slow systems are easier to maintain than big ones. Use and value diversity. diversity reduces vulnerability to a variety of threats and takes advantage of the unique environment in which it resides. Use edges and value the marginal. The interface between things is often where the most valuable and productive elements in the system can be found. Creatively use and respond to change. Carefully observe, and then intervene at the right time to have a positive impact on change.

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ABOVE Fresh veggies are picked daily at the Veg-Table Private Dining Room ABOVE LEFT Julisa Petersen from Sojourney

taught from a young age where their food comes from – the earth, not the shops. This will also enhance their understanding of conservation, recycling and healthy eating. At the end of my farm visits I met up with Julisa Petersen from Sojourney. Julisa produces an annual planting calendar designed to assist gardeners and farmers in planting at the best times of the year and month. She says in small towns such as those on the Garden Route, we should all be contributing to the system rather than relying on the system to support us. In other words, we should be creating a larger permaculture with many smaller, sharing permacultures. Whether you have time to attend a specialised course, or if you prefer to teach yourself from books, as Ronel did, you can try permaculture in your own garden. As Hazel says, it does not require a great deal of space or money, and if you find it hard work, you are doing it wrong.

Forest Edge Nature-Lovers’ Retreat Ronel Pieterse www.forestedge.co.za Veg-Table Private Dining Room Brett Garvie preciouspocket@vodamail.co.za Sojourney Publications Julisa Petersen www.sojourney.co.za

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H OW TO G E T S TA R T E D How you go about getting started depends on the level at which you want to develop your permaculture garden, farm or corner. Take a permaculture design course Permaculture South Africa Hazel Mugford www.permaculturesouthafrica.com Heartland Organic Farm / Heartland School of Self-Sufficiency Mikyle Busson www.heartlandorganicfarm.wordpress.com Berg-en-Dal (Klein Karoo Sustainable Drylands Permaculture Project) www.berg-en-dal.co.za Get reading

The Permaculture Home Garden by Linda Woodrow; The A-Z of Vegetable Gardening in South Africa by Jack Hadfield; Companion Planting by Margaret Roberts; Grow to Live by Pat Featherstone Start small, slowly and simply • Grow your own food, even if it is just one herb plant or a few bean sprouts. • Keep some animals. Even a guinea pig is a great way of turning veggie scraps into compost pellets. • Place a bird bath or create a water feature in your garden to encourage birds. • Share fruit, vegetables or books with your neighbours and friends. • Conserve energy. Use energy-saving light bulbs and turn off appliances when not in use. • Switch off the TV. Go for a walk or get involved in your local community. • Consume less; use things you have. • Make compost and recycle grey water or collect rainwater.


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a VeriTaBle Three-cOurse FeasT

Alexandra Durrer’s mouth-watering recipes were surely on all the judges’ lips in the third quarter of South’s year-long culinary competition, Tasting Eden. Get your entry in without delay – the prizes are just what every serious amateur cook desires. The challenge Present the food from this good earth (cuisine du terroir) in a three-course menu that draws inspiration from the culinary traditions, trends and flavours of Eden District, from the expanses of the Klein Karoo to the green fields of the Garden Route and the blue waters of the ocean. Send complete recipes, plus photographs of each course, to info@youngafrica.co.za Remember to add a short description and photograph of yourself. The judges Head judge François Ferreira, proprietor of the François Ferreira Academy, is the principal of the Eden School of Culinary Art, Bailli Délégué of Bailliage National d’Afrique du Sud, a member of the South African Chefs Association, the Academy of Chefs, and the South African Brandy Guild, an experienced MC, a published writer and a well-loved TV and radio personality. 66 |

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He is ably assisted by Karin du Plessis, local Unilever representative and professional chef, along with well-known foodie Trudie Niehaus, who is accredited as a judge by the SA Chefs Association. The prizes The judges will select four quarterly winners who will then compete for the overall prize – a distance learning Diploma in Culinary Arts from the François Ferreira Academy worth R40 000, a qualification accredited by the international City & Guilds. The prize includes uniforms and a set of professional knives. Each of the four quarterly winners will take part in an individualised master class with François Ferreira and will receive a travel size Snappy Chef induction stove with carry bag valued at R999 as well as a copy of François’ new book Okkasies – Maak elke maaltyd ’n spesiale geleentheid / Occasions – Make every meal a special occasion.

Culinary and hospitality artisans can hone their craft at the François Ferreira Academy. The high standard of training prepares students for a highly competitive industry. In particular, the academy’s Eden School of Culinary Arts focuses on procurement, preparation and presentation skills. In short, an infallible recipe for how to cook up a storm! www.francoisferreira.com

Convenient and effective, Snappy Chef induction cookers are becoming every hobby cook’s new must-have. Snappy Chef has won an innovative product award at the Good Food & Wine Show for the past two years for the original and traveller models. The technology allows you to use less electricity and save on preparation time while giving you more control of cooking temperatures. It even features a timer that can be set in one-minute increments up to three hours. www.snappychef.co.za


COMPETITION

HOW TO ENTER Mail your recipes, photograph of each course, personal profile and photograph to info@youngafrica.co.za All entries will be on display in the competition gallery at www.southmagazine.co.za The deadline for the fourth quarter is Friday 26 October 2012.

ALEXANDRA DURRER Alexandra, married to John-Hendric Durrer and mother of Anthony, Anastacia and Jahzara, was born in a small village near Lucerne, Switzerland. As a child, her summer holidays were spent in France (Normandy and Bretagne) or in Tuscany, Italy. Her father was a great cook, and she always accompanied him to the harbours to get fresh fish, crab or whatever was available. She fell in love with food at a young age, and her father showed her how to prepare it. Following her studies she lived in Geneva, Brussels and Zurich, and travelled all over the world. With John-Hendric and her then three-month-old son, she visited South Africa, fell in love with the country and decided to stay. Ten years later, the family now lives in Victoria Bay Heights. On Saturday mornings Alexandra likes to go to the markets to buy fresh produce from the local farmers. She likes to cook with seasonal products and considers her cooking style as “light� French cuisine.

WINNING MENU Starter Tomato Mousse with Red Rock Lobster, served on a bed of rocket salad.

Main Course Karoo Lamb Fillet with Red Wine and Fig Sauce, served with fresh green beans wrapped in bacon and a potato and turnip gratin.

Dessert Amarula Tiramisu with gooseberry sorbet and gooseberry coated in dark chocolate.

again with the mousse. Put the mousse into the fridge for another four hours. Flip the ramekins over onto a serving plate. Place fresh rocket salad around the mousse. Remark: before you flip over the mousse, put each ramekin quickly in hot water so the contents will loosen more easily.

TOMATO MOUSSE WITH RED ROCK LOBSTER 1 lobster tail 1 tin of peeled tomatoes 1 bunch of herbs (basil, oregano, thyme) 2 shallots Olive oil Salt and pepper Cayenne pepper Tabasco 4 sheets of gelatine 1 tbsp white wine 125ml whipping cream

Lobster Cook the lobster and set it aside to cool. Cut it in slices. Mousse Sweat the shallots in olive oil. Cook the tomato with the herbs and onion for approximately 15 minutes. Soak the gelatine in cold water for five minutes. Let the gelatine dissolve over low heat with the white wine. Combine the gelatine and the tomato mixture. Season with salt and pepper. Let it cool down in the fridge for between one and 1.5 hours. Whip the cream and carefully fold it into the mixture. Season with Tabasco and cayenne pepper. Half-fill some ramekins with the mixture, add the lobster slices, and top

KAROO LAMB FILLET WITH RED WINE AND FIG SAUCE Lamb 600g lamb fillet Salt and pepper Olive oil

Red wine reduction 125ml good quality beef or lamb stock 125ml red wine 50g butter 3 tbsp fig jam

Beans and bacon 200g green beans 4 slices of smoked bacon

Potato and turnip gratin 3 big potatoes 1 bunch of turnips 125ml cream 150-200g grated parmesan cheese Seasoning: salt, pepper, garlic and herb mixture

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competition

1 potato 2 tbsp maizena pinch of salt sunflower oil

Gratin Preheat oven to 200°C. Grease a baking pan with some butter and rub with half a garlic glove. Peel the potato and turnips and slice them into small pieces. Lay the potato slices in the baking pan. Add some cream and sprinkle some parmesan cheese over this. Season with the salt, pepper, garlic and herb mixture. Add another layer, this time turnip, and add cream, cheese and seasoning. Repeat the layers until the baking pan is full. Cover the top with the rest of the parmesan cheese. Bake for 50 to 60 minutes. potato “coral” Peel the potato and cut it into strips using a zest peeler. Let it dry on a paper towel. Mix the potato with the Maizena and salt and fry in hot sunflower oil for approximately three minutes on each side until golden brown. Red wine reduction Cook all the ingredients together over low heat for 40 to 50 minutes. Lamb fillet Season the lamb and fry in a pan with some olive oil for approximately four minutes on each side. Beans and bacon Fry the bacon in a pan. Cook the beans in lightly salted water for five minutes. Wrap the bacon around the beans.

AMARULA TIRAMISU Amarula tiramisu 16-20 finger biscuits 150ml espresso or ordinary coffee 3 medium fresh eggs 100g castor sugar 500g mascarpone 1 vanilla bean Good quality cocoa powder 2 tbsp amarula cream liqueur or to taste salt

Gooseberry sorbet 250g fresh gooseberries 250ml water 250ml castor sugar 2 sheets gelatine 2 egg whites 1 pinch of salt 1 lemon

coated gooseberries Fresh gooseberries dark chocolate ganache

Sugar cone 50g castor sugar 50g brown sugar 50g butter 50ml lemon juice 40g cake flour

tiramisu Place half the finger biscuits into a casserole. Mix the espresso or coffee with the Amarula cream liqueur and pour it over the biscuits. Set aside.

Separate the eggs and place the egg whites in the fridge until needed. Mix the egg yolks with 50g of the castor sugar and the vanilla bean. Place the egg and sugar mixture in a pot over a water bath (bain-marie) and beat until the mixture is thick and foamy. Remove the pot from the water bath and fold the mascarpone into the mixture. Beat the egg whites with a pinch of salt until almost stiff and slowly add the rest of the castor sugar. Fold the egg whites into the mascarpone mixture. Pour half of the mascarpone mixture over finger biscuits. Add the rest of the biscuits on top and cover with the rest of the mascarpone mixture. Place in the fridge for at least two hours. Before serving, drizzle with the cocoa powder. Sorbet Soak the gelatine sheets in cold water. Boil the 250ml water and castor sugar until the sugar has been dissolved. Add the squashed gelatine to the water and sugar mixture and let it dissolve. Set aside to cool. Add the gooseberries to the sugar and water mixture, add the juice of the lemon and purée for one minute. Press through a fine sieve. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the gooseberry mixture. Put the sorbet in a container and place in the freezer until frozen. coated gooseberries Melt the dark chocolate over a water bath (bain-marie) and dip the gooseberries into the chocolate. Sugar cone Preheat oven to 200°C. Mix the sugar and butter together, and add the lemon juice and flour. Spread on a baking tray and cover with baking paper. Bake for approximately eight minutes. As soon it has cooled a little, cut into pieces and fold as desired.

Rules • each entry must be the entrant’s original, previously unpublished work. all entries must be submitted to info@southmagazine.co.za selected entries will appear in future editions of the magazine and may be used in other Young africa publishing publications in any medium. all entrants must be willing to have their photographs reproduced by Young africa publishing. The judges reserve the right to refuse any entries which they deem unfit for the competition. The judges’ decision is final. prizes cannot be redeemed for cash and courses must be completed before 2013. all quarterly winners must be available for a live cook-off at the eden school of Culinary arts in George at the end of 2012 or an alternative quarterly winner will be selected. Travel to George, accommodation and the cost of ingredients are not included. The competition is not open to professionally qualified chefs, current or previous employees of Young africa publishing, their direct relatives, agents or associated business partners.

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photographs melanie maré, supplied

potato “coral”


FIRST AMONG UNEQUALS This is a story of unequals and how, despite their differences, they play into a growing automotive niche of ‘four-door coupés’. wo r d S R i c h a R d W e b b

t’s into the swirling mists of time we drive, back to the era of large, two-door sporting cars, to understand what “coupé” actually means. A coupé (from the French verb couper, or to cut) is a closed car with a permanently attached or fixed roof. Classic coupés were normally sporty variants of saloon body styles, with doors commonly reduced from four to two. The 1962 Rover P5 was the first modern attempt to blend a classic coupé and a sedan. 43 years later, Mercedes-Benz reinvented the four-door coupé with their CLS. What we talk about below are three luxury sedans with classic coupé-like proportions, but I tell you up front that it’s not a fair fight. At R1 299 000 the Maserati Quattroporte Sport GT S squares

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up to the R912 400 BMW 6 Gran Coupé and the R395 950 Volkswagen CC. But this story is more about relative style for your hard-earned Rand than finding an outright champ. Maserati’s Quattroporte Sport GT S gets a 4.7-litre Ferrari engine, tweaked to give 331kW, 510Nm and 0 to 100km/h in 5.0 seconds. Hit the Sport button, and flaps deep in the bowels of the exhaust open up to send the sound straight through that hedonist synapse in your brain. A spine-tingling note that will have you driving through town in Sport mode just to set off parked car alarms. And all just because you can. It’s a good-looking and well-built saloon with tremendous handling that can be quiet


MOTORING

I THINK THIS IS ONE OF BMW’S BEST-LOOKING MODELS. THE PROPORTIONS ARE SPOT ON. ITS ELEGANT APPEARANCE WILL FIND A WIDE APPEAL.

LI K E TH E Q UAT TRO P O R TE ? CO N S I D E R TH E S E A LTE R N ATIV E S : Aston Martin Rapide This 5.9-litre V12 is quite firmly sprung, taut and rewardingly precise. The rear doors open wide, but for the two rear-seat passengers, the back-seat experience is best reserved for Garden Route soirées rather than crossing the continent. A truly elegant car.

and comfortable when it needs to be. It handles really well and performs better than any full-sized four-door car has a right to do. Coming in at R387 000 less than the Quattroporte is the 6-series Gran Coupé. The final member of BMW’s latest 6-series line-up, it offers the practicality of a four-door with the style of the two-door 6-series coupé. I think this is one of BMW’s best-looking models. The proportions are spot on. Its elegant appearance will find a wide appeal. Based on its unique rear-wheel drive platform, space is freed up for two smaller rear-door apertures and an amazingly roomy back seat. Inside, it’s pretty much like the two-door 6-series with an altered centre

ABOVE Maserati Quattroporte Sport GT S ABOVE RIGHT Volkswagen’s svelte CC has the lower priced coupé market all to itself

Porsche Panamera The precise chassis and well-damped ride makes fast progress smooth and enjoyable. The concept of the Panamera is perfect; it offers the right amount of room, and it’s practical and beautifully appointed. And the looks? Some like the cut of its jib, some do not.

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MOTORING

RIGHT BMW’s 6-series Gran Coupé BELOW 1962 Rover P5

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THE 1962 ROVER P5 WAS THE FIRST MODERN ATTEMPT TO BLEND A CLASSIC COUPÉ AND A SEDAN.

LI K E TH E B MW ? TRY O N E O F TH E S E : Mercedes-Benz CLS 350 BlueEFFICIENCY This 225kW 3.0-litre CDI diesel and standard seven-speed automatic proves a fair match for the more powerful 6 Gran Coupé. It’s composed and capable on any road surface and holds the road tenaciously.

Audi A7 Sportback 3.0 TDI With 500Nm of torque and 100km/h in just 6.3 seconds, this silky 3.0 V6 turbodiesel metes out all the thrust you could ever wish for. The seven-speed automatic transmission is close to perfect too. Ride is a little too firm for some, but it’s a technological tour de force. PHOTOGRAPHS SUPPLIED

console. Power is via a remarkable TwinPower 3.0-litre diesel engine with 230kW and 630Nm. Going from 0 to 100km/h takes just 5.4 seconds. This diesel is perfectly suited to the BMW’s sporting brand image, with its formidable low-end grunt and a massively flexible nature. The standard eight-speed automatic gearbox is smooth and fast to react. Stop-start technology and extra-long gearing helps it to a meagre 5.5l/100km. Outright driver appeal sets this car apart from its competition. The least expensive membership of this exclusive coupé club comes with the VW CC 2.0 TDI, replete with BlueMotion Technology DSG®. This very pretty four-door is based on the underpinnings of the previous-generation Passat. Powered by a 125kW 2.0-litre TDI engine, the car musters a combined economy of 5.5l/100km and 144g/km C02. That’s a great achievement for a big car with such visual appeal, both inside and out. On the road, it’s a competent performer. The performance from the turbodiesel engine is good enough rather than exhilarating, but you are never likely to feel disappointed, particularly at cruising speeds. The stop-start system in the VW is unobtrusive and well suited to the DSG gearbox. Ride is firm and feels sharp to drive. It exudes exclusivity, is packed with goodies and brings the four-door coupé market to a whole new audience. Other swoopy saloons-cum-hatchbacks in this price bracket simply lack the style and sophistication this beautiful CC exudes.


COMPETITIONS

WIN WITH

1

To keep abreast of Garden Route news and receive South competition reminders, join us on Facebook and follow us on Twitter. Find out about events on www.southmagazine.co.za SMS entries close on 1 November 2012. All SMSs cost R1.50.

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This quarter, we have a host of wonderful prizes to give away, so make sure we hear from you.

1

Artist Christopher Smart is giving away a set of six ceramic coffee mugs worth R460. info@ christophersmart.co.za, 083 382 2100. To enter, SMS southsmart to 33102.

2

Tekkie Town is giving away a R500 gift voucher. www.tekkietown.co.za, 044 620 3081. To enter, SMS southtekkie to 33102.

3

Metelerkamp’s in Knysna is giving away a red Le Creuset Flame Whistling Kettle worth R698. www.metelerkamps.co.za, 044 382 0274. To enter, SMS southkettle to 33102.

TURN TO PAGE 79 FOR MORE INFORMATION ON OUR SPECIAL SUBSCRIBER’S PRIZE: A two-night stay, bed and breakfast, two bush safaris and an elephant experience at Buffelsdrift Game Lodge outside Oudtshoorn worth R7 500.

4

One South reader can win a R250 lunch voucher from Wilgewandel Holiday Farm outside Oudtshoorn. www.wilgewandel.co.za, 044 272 0878. To enter, SMS southwilgewandel to 33102.

Cango Wildlife Ranch is giving away a free entrance ticket for two, as well as two free lemur encounters, worth R530. www.cango.co.za, 044 272 5593. To enter, SMS southcango to 33102.

5

Bella-Mia Olives and Pottery is giving away a ceramic serving platter with olives and olive oil worth R250. www.marianaserfontein.co.za, 044 272 0106. To enter, SMS southmia to 33102.

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One lucky reader can win a caving experience for two people from TBI Adventures outside Oudtshoorn, value R700. www.tbiadventures.co.za, 082 926 9389. To enter, SMS southtbi to 33102.

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De Oude Meul Country Lodge near Oudtshoorn is offering one night’s accommodation for two, including breakfast, valued at R1 000. www.deoudemeul.co.za, 044 272 7190. To enter, SMS southoude to 33102.

8

The Ozone Company is giving away a jar of Ozone Jojoba Topical Gel to two lucky readers, value R169 each. Charles Bowes-Taylor 082 492 2332, www.theozonecompany.co.za. To enter, SMS southozone to 33102.

The Veg-Table Private Dining Room outside Knysna is giving away a R300 dinner voucher for a couple. preciouspocket@vodamail.co.za, 074 833 9516. To enter, SMS southveg to 33102.

One South reader can win 250g of three different blends of coffee from beansaboutcoffee speciality coffee roasters. www.beansaboutcoffee.co.za 083 447 2047. To enter, SMS southcoffee to 33102.

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social

SOciAl Scene out and about in the Garden Route

PHOTOGRAPHS DesmonD scholtz

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Oyster Festival eating oysters at the official opening of the Pick n Pay Knysna oyster Festival. (From left) Pick n Pay General manager of marketing malcolm mycroft, Western cape minister of Finance, economic Development and tourism alan Winde, Knysna acting executive mayor michelle Wasserman and Knysna tourism ceo shaun van eck.

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Hyatt regency Oubaai the theme of this year’s hyatt Regency oubaai annual celebrating our People staff gala dinner was ‘texas style’. (From left) staff members laurion may, toneal Galloway, talitha Galloway and carla albertyn.

| Spring 2012

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sWD rugby south Western District eagles flyhalf curt coleman (left) and captain Wilhelm Koch give a thumbs up to their new rugby jerseys which were launched at a breakfast at lodge on the lake in Wilderness at the start of the season.

lizz Meiring breakFast comedic actress lizz meiring (front middle) returned to the Garden Route mall ladies Breakfast for another round of laughs. With lizz are (from left) Gerda Writes, Ronell Bezuidenhout and elaine henn.

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ManDela Day

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nMMu business scHOOl

Knysna municipality participated in mandela Day by painting the ablution facilities of the sedgefield Primary school in smutsville. sedgefield Ward councillor irene Grootboom adds the final touches.

the nmmU Business school officially opened their offices in George. (From left) south cape college ceo luvuyo ngubelanga , nmmU Business school Director Professor steven Burgess and George mayor charles stander.


Gatineau Facial Treatments Gelish Soak Off Gel Polish Manicures and Pedicures Bridal Make-up Waxing Massage

Unit 4 Cathedral Square, Cathedral Street, George 044 873 6478

www.emphasisbeauty.com

Mon - Thu 08:00 - 18:00 Fri 08:00 - 17:00 Sat 08:00 - 13:00

Exclusive South African Dinnerware And Table Accessories Exclusive South African Dinnerware And Table Accessories


NeoStrata is available at our skin care centre.

The Skinlogic Smart Skin and Laser Centre has been re-launched by doctors Herman van Rooyen and Adri Hofmeister with a new aesthetic medicine division to provide an advanced skin care service. Skinlogic offers tailored facial enhancement and rejuvenation using a combination of therapies, including anti-wrinkle injections (botox), dermal fillers, skin rejuvenating chemical peels, genuine dermaroller, sclerotherapy and advanced cosmeceuticals. The aim is to produce significant results safely, with rapid recovery and minimal downtime.

Dr Hofmeister has worked as medical director of an aesthetic clinic in the UK and is a member of the Royal College of General Practitioners and General Medical Council. Dr Van Rooyen is registered with the General Medical Council and the American Sports Medicine Association and has managed medical, aesthetic and emergency care centres worldwide. Skinlogic specializes in non-surgical cosmetic medicine, but also in skin and body treatments such as laser hair removal, NeoStrata and Guinot facials and Optiphi skin rejuvenation peels.

Contact us for more information 38 C J Langenhoven Road, George. 044 873 6558 | info@skinlogic.biz | www.skinlogic.biz


SUBSCRIBE

SUBSCRIBE and win

PHOTOGRAPHS TAMARA CLAIRE

SUBSCRIBE TO SOUTH FOR A CHANCE TO WIN A TWO-NIGHT STAY, A BUSH SAFARI AND AN ELEPHANT EXPERIENCE FOR TWO PEOPLE AT BUFFELSDRIFT GAME LODGE. Sometimes, a short trip can offer as much enjoyment and food for thought as a long journey. In the same way, an armchair journey can sometimes be as satisfying as a real-life break, or simply serve as motivation to actually get out there. Therefore, make sure to get South magazine for stories on places, people, businesses and experiences on the Garden Route and in the Klein Karoo that will inspire and transport you. Subscribe to four issues of this quality publication for only R80, a 20 percent discount on the store price. As a subscriber, you also stand a chance of winning a fabulous two-night stay for two people, a bush safari and an elephant experience at Buffelsdrift Game Lodge worth R7 500. Buffelsdrift Game Lodge is a sprawling game farm at the foot of the Swartberg mountains, South Africa’s sixth World Heritage Site. Situated 6.5km outside Oudtshoorn on the well-known Route 62, en route to the Cango Caves, the lodge offers city slickers the opportunity

to unwind in a unique setting. Here you will find pristine bushveld, lush vegetation and a five-hectare dam with hippos and more than 217 bird species. In 2008, Buffelsdrift was named one of the top six game lodges in South Africa by Professional Management Review (PMR), and from 2009 to 2011 it was labelled one of the best in the Western Cape and one of the top three in South Africa. In July 2012, the lodge was voted the best game lodge in the Western Cape in the AA Accommodation Awards. The lodge boasts four-star, luxury en suite tented accommodation with air conditioning on the water’s edge, a conference venue, restaurant and wedding chapel. Buffelsdrift offers the perfect atmosphere to enjoy cocktails while watching the sunset and listening to the hippos playing in the water. Trained guides escort guests on early morning or late afternoon bush safaris in an open game-viewing vehicle. More than 22 species of animals can be seen, including buffalo, rhino,

giraffe and kudu. Activities include horse safaris, elephant rides, walks and feeding experiences with the lodge’s three gentle giants – Malaika, Bolelu and Jabari. Buffelsdrift Game Lodge offers a truly unique bushveld experience in the heart of the Klein Karoo. THE PRIZE INCLUDES (FOR TWO PEOPLE)* • Two nights in a luxury waterfront tent • Bed and breakfast • A bush safari • An elephant experience

*The prize is valid until 30 September 2013, subject to availability. Conditions apply and booking is essential. The prize is not transferable or redeemable for cash. Visit www.buffelsdrift.com for more details. Contact 044 272 0000 for reservations, or email info@buffelsdrift.com

F O U R E A S Y WAYS T O S U B S C R I B E T O S O U T H 1. Call 044 873 2771 2. Mail your contact details to info@southmagazine.co.za 3. Visit www.southmagazine.co.za 4. SMS southsub to 33102

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LAST WORD

I WALKED TO MY

MATRIC FAREWELL A brave group of mothers starts a new tradition. WO R D S A N D I L L U S T R AT I O N FAWA C O N R A D I E

O

ne Garden Route high school recently upset the apple cart, so to speak . . . the very same cart that was to be hired to bring some lucky matric farewell couple to the ball. It all started at a matric farewell committee meeting when one mom made some noises about the transport arrangements. “Shame,” she said. “The poor parents have to fork out for expensive dresses, farewell tickets, suits . . . and now for a car that won’t be seen for more than one moment.” In the uncomfortable silence that followed, another mother backed her up. She spoke about a family who had bought their son’s dance suit on lay-by. Heaven knows what the girl’s dress had cost. And the make-up, another mom said. And nails and hair and shoes. Do we realise that a girl’s parents can easily spend R3 000 on a matric farewell? Some spend many times that. Some spend a little less; some simply fall ill and can’t go. What is it with matric farewells and the exorbitant sums of money, and the trouble and vanity that go into them? Do the kids enjoy four-course dinners more than a burger and chips? Do they enjoy eating out of porcelain and sipping non-alcoholic drinks from crystal glasses? Do they dance in their red stilettos? Is it as important to them what they wear as it is for the mothers? Do the kids really appreciate that you rent a car that they’re not even allowed to drive yet? Do they enjoy the dance;

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or can’t they wait for the after-party? Is all our effort and cash not spent in a banal frenzy of social swank? So when a mother at the meeting quipped about the horse cart her daughter had wanted to rent to “arrive” in, she struck a tender nerve that suddenly triggered the committee mothers into a social sisterhood. “This cart will cost more than her school books!” “And my daughter’s dress cost as much as many children’s annual school fees!” “Imagine what we can do with all that money!” There were some ifs and buts: “Remember, these kids might get married more than once in their lives, but they will only have one matric farewell dance . . .”, but nothing could stop an idea whose time had come. Within the period of one extended meeting, a few decisions were made as a matter of principle: Firstly, it was decided to declare arrival at the dance venue in fancy cars an optional extra, but there wouldn’t be an arrival area for cars in front of the hall. The couples would be ushered along a long red carpet to the entrance.

Parents, siblings and members of the public would line the red carpet six rows deep, à la Oscars night. The fancy cars would thus hardly be seen. Secondly, each of the 200 couples could opt to contribute R50 towards a matric dance fund instead of towards renting a vehicle. The R10 000 this could raise would go towards sponsoring a needy schoolmate’s school fees and books for the following year. The committee felt good about their visionary decision. It had to be run past the headmaster, though. The headmaster suggested that the matrics be consulted. Despite the committee’s apprehension, their request was welcomed by the headmaster, the parents as well as an overwhelming majority of the matrics. The local media got wind of this novel idea for a matric farewell and turned up to take pictures and report on the event. It was not long before the news travelled around the country and ended up being discussed by a panel of experts on a television news programme. Other schools followed suit; each in its own, unique way. A brave group of mothers who dared to act on how they felt, ended up leaving their matric children a legacy. They will always be known as the class that started the tradition of clubbing together for a fellow pupil, and as the first class that “walked to their matric farewell”.


Now you can cut your water heating costs by up to 67% Before you run that bath, think of the electricity you’re using. Water heating accounts for up to 40% of your monthly electricity bill.

But there’s good news: If you install a heat pump to heat your water, you can cut your water heating by up to 67% depending on environmental conditions.* A heat pump is an energy efficient water heating technology. It is a simple device that uses little energy to transfer heat to your water. This reduces your dependence on the constrained power grid.

We’ll pay you to install a heat pump! Eskom is dedicated to saving energy in all spheres of South African life. If you install a heat pump in your residence or small business, Eskom will give you a rebate on the heat pump you buy, depending on the existing geyser capacity (in litres). So you’ll save money even before you feel the benefits of the monthly savings. For rebate details see table below:

Heat pump tank size

Rebates on offer

100 – 300 litres

R3 668

301 – 500 litres

R4 320

The rebate applies only to completed installations and is offered until 31 March 2013. MOHLALENG_ESKD_793/ ENG/Heat Pump Ad

A list of Eskom accepted suppliers is available at www.eskom.co.za/idm For more information call the Eskom heat pump help desk on 011 800 4744. * Savings percentages depend on individual installations and vary according to hot water usage and climatic conditions.

Another energy saving initiative from Eskom.

www.eskom.co.za/idm Eskom Holdings SOC Limited Reg No 2002/015527/06

Issue 13  

South Magazine

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