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01 August 2013 - 01 December 2013

Meet MasterChefSA Top Ten Zimbabwe - Heart, Spirit & Soul Flowers, Fynbos, Flamingos and Fishing


• Tickets to SA Tattoo • Tickets to Mozart’s Don Giovanni • Tickets to Sunset Boulevard • A Food and Wine pairing lunch at Clos Malverne Wine Estate. • A Deryan Peuter Luxe Travel Cot

In the Valley of the Olifants... Consider Sunny Mozambique Art, Theatre, Books, Walking Safari’s, Kids Travel, Giveaways, Business and more... 1


Issue 9

Read Online for FREE! •

Travel Africa - Mozambique

The thought of sitting indoors in the chilly August winter is not very appealing. So why not consider sunny Mozambique for your holiday?

Thanks to it being just a hop, skip and a jump away, it really is the perfect destination for sun and sea. Situated on Bazaruto Island, one of the five islands of the Bazaruto Archipelago, Indigo Bay Island Resort and Spa is a tropical destination island like no other. Whether its relaxation or adventure you have in mind, Indigo Bay Island Resort and Spa has something for everyone. Lie by the pool or set up a deck chair on the warm white sands. Wallow in the shallow waters or discover an underground kingdom of snorkelling, there is a wealth of activities to keep you entertained.

From bird watching and 4x4 excursions, to diving and fishing, the whole family can get involved. For the diving enthusiast, the protected marine reserve is home to coral reefs, dolphin, dugong, game fish, giant lobsters and marine turtles. For the super adventurous, there is dune boarding – the Bazaruto dunes offer a great place to get a bird’s eye view of the island. The dunes are also the highest in the archipelago and make for exciting sand boarding or exploring these majestic dunes on horseback. Another breathtaking experience completely unique to Indigo Bay Island Resort and Spa is swimming with horses. This is also the time of the year where humpback whales from the Antarctic migrate to warmer waters to give birth to their calves. Between July and November, the whales venture into shallow waters, and can sometimes be seen from land as they breach, and whale song is often heard underwater by divers. A wealth of activities, tropical climate, and spectacular scenery truly makes Indigo Bay Island Resort and Spa the perfect island getaway.

SPECIAL OFFER: FREE island transfers AND 1 FREE night if you stay 5 nights (Stay 5 / Pay 4)* Email or call 011 658 0633 for more information • *T&C apply • *Min 4-night stay • *Valid until 22 December 2013

Travelmagsa Editor appeals for support for the Ithembile Lsen School Ithembile Lsen School based in Johannesburg, means Place of Good Hope. It works under the philosophy that a healthy child is a happy child and a visit to the school is certain to tug at your heart strings, as you will meet 246 special needs children, who are indeed incredibly special. These children are living through the hope and initiative of their educators, who are dedicated and devoted to them. Only 30 children are day scholars. All of the children are provided with three meals a day and the hostel children all have a bed to sleep in, and receive constant care and assistance from the care givers and staff. The principle Leonor Ngozi, started the school 10 years ago with just over 40 children. Tiensie Dry, the deputy principle of the school, showed us the school and facilities, which is striving to stand as a much needed beacon of light to their learners who all have special education needs. Although Ithembile Lsen School receives a subsidy from the Gauteng Department of Education, the balance of the funding must be obtained via fund-raising and donations. And as you can imagine schooling, housing and feeding over 200 children on a daily basis is no small endeavour. The basis of the curriculum at Ithembile Lsen School is the same RNCS (Revised National Curriculum Statement) used in mainstream schools, and the educators at the school work together with therapists to better understand each individual learners needs. The school has stepped into the age of technology, which enables them to facilitate access to skills, which the children would otherwise not be able to develop. It is incredible to see the enthusiasm of the children at every level, from Grade R to Grade 7, and to see the dedication of the staff. The children have disabilities ranging from cerebral palsy, muscular dystrophy, spinal injuries, congenital physical disabilities, learning disabilities and specific medical conditions. Each one of them is a beacon of hope. They are hoping to have a skills centre in the future, which will facilitate physiotherapists, and house a heated pool. However there are also many basic necessities needed, to improve the lives of these children. The school can be contacted on 011 828 8524. See our Back Page!

Click here for the Schools Wish List Love Justine Proverbs 3 vs 5-6 - Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge Him, and He will make straight your paths.



MasterChefSA - Meet the Top Ten

Travel Africa - Mozambique INSIDE FRONT COVER

Business 14

Travel Africa – Zimbabwe






Kids Travel

Travel South Africa – Limpopo


Theatre 18

Travel South Africa – Walking Safaris



Publishers Details: Cherry Berry Blue Publishing SA cc, Johannesburg, South Africa Editor: Justine Engelbrecht • Editorial Design Concept, Production & Layout: Eye-4-Design • Eva Govender • 011 051 6230 • 082 610 1653

Feature contributors: Ingrid Geertsema, TEP, MNET Sales & Marketing: Professional Accountant: Pat Buchan


01 August 2013 - 01 December 2013

Meet MasterChefSA Top Ten

Travel South Africa – West Coast

Website design: • One2love, Plettenberg Bay




Zimbabwe - Heart, Spirit & Soul Flowers, Fynbos, Flamingo’s and Fishing In the Valley of the Olifants... Consider Sunny Mozambique Art, Theatre, Books, Walking Safari’s, Kids Travel, Giveaways, Business and more... Read Online for FREE! •

Strydom van der Merwe Land Art - as part of the ‘A void in the landscape’ exhibition at Clos Malverne Wine Estate. See Art section.

e-Published 2012 © Quarterly by Cherry Berry Blue Publishing SA cc. All rights reserved. Travelmagsa is registered by Cherry Berry Blue Publishing SA. ISSN 2220 – 413X While every effort has been made to ensure the accuracy of information in this 9th edition of TravelmagSA, no responsibility can be accepted for quality of goods and services supplied by advertisers and sponsors. The publisher accepts no responsibility for material submitted by any client for reproduction, in regard to all relevant laws and regulations. Concept, text, covers and title of TravelmagSA is Copyright © and may not be reproduced by any process without the prior written permission of the publisher. The Publisher would like to thank all photographers, contributors, sponsors, advertisers and all parties involved for this exciting 9th edition.


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Travel Africa - Zimbabwe

Zimbabwe - heart, spirit and soul! By Ingrid Geertsema

“In late 2008, problems in Zimbabwe reached crisis proportions and in September that year, a powersharing agreement was reached between Tsvangirai and President Mugabe, permitting the former to hold the office of prime minister. In 2009 the use of the Zimbabwean Dollar was effectively abandoned and since then the US$, the Euro and the ZAR (South African Rand) are being used for all transactions. This seemed to stabilise the Zimbabwean economy, and tourism made a slow comeback, but due to its turbulent and violent history the 2013 elections have been reason for many overseas travellers to sit back and wait out the storm. Having just returned from two and a half weeks and 6 000 km of travelling around Zimbabwe, I can honestly say there is no reason for major concern.”

Zimbabwe offers scenery, wildlife and adventure beyond comparison, but its biggest strength lies in its people. Passionate, resilient, strong and resourceful, they have managed to stand their ground against all odds. This country may not yet have won, but it has proven it cannot be thrown, and if you look carefully, you will find magic all around! Gonareazhou National Park Zimbabwe’s second largest Park consists of approximately 50 000 ha, and this ‘sacred place of the elephants’ is situated in

the south-eastern corner of the country. It forms part of The Greater Limpopo Transfrontiers Conservation Area that includes the Kruger National Park in South Africa and Parque Nacional do Limpopo in Mozambique. Three great rivers – the Save, Runde and Mwenezi – flow through Gonarezhou, making the landscape and scenery varied and breathtaking: broad sandy riverbeds, water-filled vlei’s, rocky ridges and towering Baobab trees. One of the highlights to anyone visiting this spectacular Park should be the Chilojo Cliffs. The Park is home to many elephants, which over the years have been relentlessly poached and hunted. Don’t expect a warm welcome from them, but do enjoy them from a distance. Herds of buffalo, many species of antelope and all the big predators can be found and the park boasts over 400 species of birds. Camping is possible at various (very basic) camp sites, but those who would prefer a lodge experience will not be disappointed at Chilo Gorge Safari Lodge. The rooms overlook the Save River, the service is friendly and professional, and the guides are superb. Chimanimani – Eastern Highlands Chimanimani lies in the south of the Eastern Highlands, a mountain range in the east of Zimbabwe, and one of four distinct physiographic divisions on the African continent. The town itself is small and rather insignificant, but Chimanimani National Park



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Travel Africa - Zimbabwe offers spectacular mountain wilderness areas and is a very popular hiking destination. The scenic Bridal Veil Falls are close to town and very much worth a visit. Nearby is Chirinda forest, Africa’s southernmost tropical rainforest, harbouring strelitzia’s, wild orchids, tree ferns, cycads and rare trees. The forest is home to the 1000-year-old Big Tree, a red mahogany (Khaya Anthotheca) nearly 70m high and 16m around and it is also the habitat for a near endemic rare frog, the Inyanga River Frog. If you enjoy spending your holiday outdoors, then a hike or two in this region simply has to be included. You can easily spend two or preferably three nights, and the best place to stay by far is the Frog & Fern. Their self-catering cottages are all cosy and well-equipped, and the owner Jane High, will welcome you with open arms. Matobo National Park About 35 km south of Bulawayo, Matobo is a UNESCO World Heritage Site that covers an area of about 30 000 ha of granite hills and forested valleys. About 4 000 ha of this area is National Park. The scenery is breathtaking – the hills have eroded to produce smooth “whaleback dwalas” and broken kopjes, strewn with boulders and interspersed with thickets of vegetation. Matobo has about 3 000 registered sites of San rock paintings, some of them several thousand years old. On the imposing ‘World’s View’ dwala is the grave of Cecil John Rhodes, a place well worth spending some time at with a guide, as it not only offers a stunning view, but it also has an intriguing story to tell.

can drop dramatically! To the west and north of the park lies the Sinamatella area, where hills and rocky outcrops dominate the scenery and the vegetation consists mostly of mopane, ebony and kigelia trees. The whole park has a multitude of plains game, giraffe and buffalo, as well as the predators hunting them, but the most dominant animal by far is the elephant. Hwange is inundated with artificial waterholes, which are also at each private lodge; this keeps the many large herds of elephants in the tourist regions, causing the evident overgrazing.

The place I would recommend is Big Cave Camp. Small and with a breathtaking view, you will receive a warm welcome and ‘feel’ the magic that surrounds Matobo Hills. If you’re lucky you will see one of the many breeding pairs of Verraux Eagles that prey upon the many Rock Dassies that dwell amongst the rocks. If you want to get the most out of your visit, you should book a day trip with African Wanderer, owned and run by Ian Harmer. Ian is a real character, has a wealth of knowledge of the area and is a magnificent story-teller.

Hwange’s accommodation in the rest camps is very run-down, but their camp sites are good, clean and well positioned. The one private lodge that stood out for me was Sable Sands. This small no-nonsense haven in the middle of the famous Dete Vlei offers great value for money. Marleen and Brian are the owners as well as the managers, and this certainly shines through in their meals, service and warm hospitality.

Hwange National Park Hwange is Zimbabwe’s largest national park – about 140 000 ha in size. In the area around Main Camp and to the south and east of it, the soil consists of Kalahari Sand, which means the landscape consists of mostly flat, open grasslands dotted with camel thorn trees and teak forests. In winter, the night temperatures

Victoria Falls No holiday to Zimbabwe is complete without a visit to ‘The Smoke That Thunders’. Victoria Falls has been listed as one of the Seven Natural Wonders of the World and is designated as a UNESCO World Heritage Site. While it is neither the highest nor the widest waterfall in the world, it is classified as the largest, based on its width of 1 708 metres and height of 108 metres, resulting in the world’s largest sheet of falling water.


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Travel Africa - Zimbabwe

are no fences, so animals roam freely between these parks and as far south as Hwange. There are a few nice guesthouses to be found in town, as well as good hotels such as Vic Falls Safari Lodge and the Victoria Falls Hotel, but it may be worth your while to spend two or three nights at Pioneer Camp, a brand new tented camp on the Zambezi River. Only about an hour from town, this eco-friendly camp has only six spacious and well-appointed tents, and is located on a quiet stretch of shoreline, that is frequently visited by elephants and hippos. Besides guided game drives and bush walks, the camp offers fishing, canoeing and sunset cruises.

The town itself still exhumes a remnant of the old colonial atmosphere. Victoria Falls is more a village than a town, and walking around you can have high tea at the old Victoria Falls Hotel, visit the bridge and naturally marvel at the falls. Vic Falls is known for its huge range of adventure activities, such as white water rafting, bungee jumping and helicopter flips. On the outskirts of the falls you can find Mosi-oa-Tunya National Park (660 ha), Victoria Falls National Park (230 ha) and the Zambezi National Park (400 ha). On the Zimbabwean side there



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Lake Kariba and Matusadona National Park Lake Kariba is the world’s largest man-made lake, which was filled between 1958 and 1963 following the completion of Kariba Dam, flooding the Zambezi River at a length of 220 km and a width of up to 40 km. When the lake began to fill up, many animals were stranded on islands, and through ‘Operation Noah’, led by Rupert Fothergill and many volunteers, more than 5 000 animals (from elephants to snakes) were rescued and relocated, within a five year period. The lake was intended as a reservoir and hydroelectric project, but due to the introduction of a small fish called ‘Kapenta’, commercial fishing companies thrive here as well. Kariba’s houseboats offer a perfect alternative for people keen on tiger fishing or just wanting to enjoy the variety of animals and birds that can be observed, such as elephants, hippo’s, crocodiles and the epic Fish Eagle, whose haunting call can he heard far and wide.

Travel Africa - Zimbabwe will need a vehicle with good ground clearance and 4-wheel drive. To be on the safe side I would recommend you rent from a reputable company in South Africa. Fuel Fuel is relatively easy to get these days, but the smaller garages often run out or have broken pumps. If you have a long-range tank, I would recommend you fill up in every large town. One litre of diesel at the moment costs about US$ 1, 35-1, 40. One litre of petrol is slightly cheaper. Police It is true, police road blocks are everywhere. Stick to the speed limits, wear your seat belts, slow down when approaching the road block, make sure your paperwork and vehicle requirements are in order, and you will be greeted and waved through with a smile. The vehicle requirements change all the time, so make sure you enquire beforehand. The 14 000 ha Matusadona National Park was already a protected area before the creation of the dam, but was proclaimed a national park in 1975. The park is very rough and mountainous, covered with very dense bush. With the proximity of so much water, the park is the perfect habitat for elephants, buffalo and black rhino’s. It is here that you can find Musango Safari Camp, owned and run by Steve Edwards. Steve has a deep knowledge of the bush and is an avid photographer, bird watcher and palaeontologist. Musango is small, comfy and extremely laid back. Activities such as fishing, canoeing, walking safaris and game drives, are all fun and flexible, making it very hard to leave! Getting around Zimbabwe has an extensive road network, mostly tarred, but expect a few potholes on the secondary roads. There are very few (readable) road signs, so make sure you have a good map or GPS. Renting a car You can rent a normal sedan when landing in Harare or Vic Falls, but a long-range tank is advisable and for some regions you

Border posts The smaller border posts into Zimbabwe are comparatively quick and easy, Beit Bridge on the other hand is still a nightmare. Both sides of the Beit Bridge border are slow and extremely busy at all times (but especially over weekends), so count on at least 2 hours to get through. At the moment the costs to get into Zimbabwe consist of US$ 10 for a Temporary Import Permit (4x4 Toyota Hilux), US$55 for 3rd party insurance and road taxes, and if you hold an international passport US$30 for a single entry visa. If you drive back to South Africa, you have to pay a US$10 ‘Bridge Fee’ on the Zimbabwean side. Flights The three major airports are in Harare, Victoria Falls and Bulawayo, which are frequented by most major international airlines. Domestic flights are offered by Air Zimbabwe. Money Zimbabwe’s main currency is the US$, but ZAR and Euro’s are also accepted. Cash is the easiest at fuel stations and in shops, as well as smaller guesthouses and safari camps. Only larger hotels in tourist areas have credit card facilities. ATM’s can be found in larger towns and cities.


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Travel South Africa - West Coast

Flowers, Fynbos, Flamingos and Fishing! The weather reports are often misleading. It may be windy and a bit wet, but right now is the perfect time to visit the west coast with its Mediterranean climate and late green winter. The hearth fires are burning all along the coast; the locals know how to keep out the cold; the port is perfect; prices are low and the welcome always warm. From flowers which spring from damp hillocks, to its thriving birdlife, desolate beaches and a myriad of people who understand real South African hospitality, the west coast truly is a place of treasures. Heading out of Cape Town, on Route 27, the road snakes northwards through endless rolling fynbos. It’s a long, lonely road, unless you have an adventurous spirit and follow the call of the tiny tributaries along the way, signposted in brown, and beckoning with names like Tittiesbaai, Yzerfontein, Stompneus Bay and Paternoster, each offering colourful stories and history… all the way to the Cedarberg mountains. And always, around the next corner is a smiling face, someone to point you toward the local pizza shack, or back onto the R27 heading north. The west coast was infamous for its shipwrecks until 1936, when the Cape Columbine lighthouse was built on Castle Rock, just outside Paternoster. One of SA’s last remaining ‘manned’ lighthouses it is situated in the Columbine Nature Reserve and offers accommodation, picnics, a long romantic history and truly inspiring 360 degree views – if you can stomach the spiral staircase. The region is rich in history, which has resulted in the unique blend of cultures encountered there today. Famous for its genuine and expressive people, the west coast villages offer travellers unpretentious locals bursting with tales. Travellers can take a journey into the history of the San people, and learn about their traditional knowledge, skills, languages, customs and current affairs at Khwa Ttu, where they live as descendants of the first indigenous people of Southern Africa. Travellers can also visit the ancient San cave paintings in the Cederberg Mountains. The Portuguese navigator Vasco da Gama, who landed here in 1497, was probably the first European whose arrival was recorded. He landed somewhere near the mouth of the Berg River and named the sheltered bay Saint Helena. The Portuguese government erected a granite monument to commemorate this event, and it still stands on the shores of the bay. St Helena Bay’s main harbour at Sandy Point is a hub of activity as shipbuilders and fishermen go about their daily chores. Several dolphin species visit the bay in search of food, and southern right whales shelter, mate and calve there. Humpback and killer whales are also frequent visitors and can easily be seen from shore.



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And there are flowers, flowers and more flowers; vast carpets of flowers. The temptation is huge, but do not pick them. The villagers are quite possessive of this natural heritage and you’re likely to be stopped with a vibrant Afrikaans expletive. Darling is known for its Wild Flower and Orchid Show in September and the Darling Flora Reserve and Darling Tienie Versveld Flora Reserve are a botanist’s dream. And not forgetting those most avid of travellers, the Twitchers - being at the southernmost point of the migratory route from Europe and Russia, makes the West Coast a must on any birder’s calendar. The diversity of vegetation and lagoons, marshes and river estuaries support huge migrant populations of more than 250 bird species from Flamingos’ to Terns, as well as the African Black Oystercatcher, Black Harrier and Black Eagle. There are excellent hides in various locations along the coast from the banks of the Berg River to the West Coast National Park and Britannica Heights at St Helena Bay. For the more adventurous traveller, there are wonderful water sports everywhere from diving to sailing and for landlubbers’ endless hiking in picturesque plains covered in daisies. The unique flavours of food and local delicacies will delight gastronomes and the area also offers distinctive wines – it is the Cape after all.

Best time to visit Springtime offers the most spectacular carpets of flowers and good weather. SA Hidden Treasures are unique tourism experiences that provide visitors with an authentic taste of our country’s rich and varied history and culture. Launched by the Tourism Enterprise Partnership (TEP) to facilitate the growth, development and sustainability of small tourism businesses, South African Hidden Treasures is a collection of unique countrywide cultural and heritage products that offer unmistakably South African experiences and products to travellers who can create their ultimate art, adventure, food, or heritage itinerary. For more visit

Travel South Africa - Limpopo

In the valley of the Olifants On the banks of the Sandspruit River a travelling pioneer threw his hat into the water and declared it home...

A decade ago if you drove through the town of Hoedspruit and blinked your eyes, you would miss it. Now due to the town’s enthusiasm and the passion of many of its inhabitants it is a gateway to the Kruger National Park and Private Game Reserves that home some of the most prestigious game lodges South Africa has to offer. Hoedspruit is situated at the base of the Klein Drakensberg Mountains, a place where looming cliffs meet endless expanses of bushveld, Marula, Acacia, Combretum and Mopane woodlands, providing unspoilt beauty and home for a prolific diversity of wildlife. One such game lodge is Raptors Lodge, the perfect respite from which to explore the diversity and abundance of this Limpopo region. Beautifully decorated luxury chalets provide for your every modern convenience. Guests enjoy still afternoons in splendour of the views of the Drakensberg Mountains and the intoxicating sounds of the bushveld. A day spent exploring and discovering the area and its many offerings is relieved by a cool soak in the swimming pool, allowing the heat of the day to be washed away before the evening sundowners beckons with the flicker of firelight and happy companionship. Raptors lodge will ensure your creature comforts are satisfied.

Raptors Lodge Fact File

Each luxury unit comprises the following: • • • • • • • • • • •

2 Bedrooms (One king size bedroom & 1 bedroom with 2 single beds) En-suite bathrooms with indoor bath & outside showers in garden setting Fully equipped kitchen for self catering – including cutlery and crockery, stove,microwave, fridge and freezer & Tea and coffee replaced daily. Lounge/sitting room with TV & DSTV (selected bouquet) Mosquito nets hanging over all beds Thatched wooden deck & private braai area Linen and towels provided Air-conditioning & fans Serviced daily Swimming Pool with sun bathing area, and stunning mountain views. Booking service for activities. Email: •

Hoedspruit also provides the solution to the dream of unspoilt living, and wilderness areas have become available for people to buy their own little piece of South African bushveld.


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Travel South Africa - Walking Safaris

Location: Greater Kruger National Park Duration: 4 days 3 nights Departure day: flexible Min 2 people for this tour to depart

Manyeleti and Mtomeni Wilderness Walking Trails Imagine a wilderness where animals roam freely, where communities benefit from nature and support her. Dream of a life beyond barriers, beyond frontiers, open to the wonders around us. So much to explore, each day an adventure! These two walking walking safaris are designed to enjoy nature at her best: on foot. There is no better way to put your terrestrial problems into perspective!

Manyeleti Walking Safari: This three-night trail is offered in the Manyeleti Reserve, between the two African Ivory Route camps, Ndzhaka and Buffelshoek. Guests sleep in permanent safari tents with crisp linen and rustic en-suite showers & flush loo. The camp’s fully equipped kitchen with gas fridges, freezers and gas-cooking facilities allows the guide to prepare a range of tasty meals and offer ice-cold drinks. The walking trail will comprise both a camp-to-camp walk on one day, and a circular walk from camp, out and back on the second day. Luggage will be portered as required. Best for those who want a good chance of Big5 game sightings, and want to sleep in comfort!

Mtomeni Walking Safari: This three-night trail is conducted in Letaba Ranch, just north of



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Phalaborwa. Accommodation is in Mtomeni, the African Ivory Route camp on the banks of the Great Letaba River. Here guests sleep in permanent safari tents with en-suite showers & flush loo. The camp also has a fully equipped kitchen where the guide prepares all meals for you. Guests will walk out from camp each day in a different direction, covering both river and inland trails. A combination of full day and morning and evening walks will be arranged, based on the weather and animal movements in the area. Best for those who want riverine scenery and long walks, and want to sleep in comfort. While this is a Big 5 area, the game sightings are likely to be at a distance. Inclusive: • Accommodation in large en-suite safari tents, linen and towels provided • All meals and snacks • All guided walks • Professional and qualified guides Exclusive: • Drinks (to be paid cash) • Entrance fees • Activities not mentioned • Gratuities • Items of a personal nature • Travel insurance

Tel: 073 573 9622 Fax: 086 634 7903 Skype / backroadsafrica Facebook / Backroads Africa Twitter / Backroadsafrica

Special Feature

What has been the highlight of your MasterChefSA experience? Wow, all the wonderful people I have met during this whole adventure, and the amazing experience and wonderful foodie experts, that made me a better cook. MasterChefSA has changed my life. What has been the most difficult part of the competition so far? The most difficult part, was being away from my babies for so long. It’s tough, but so worth it. And I think saying goodbye to one of your friends, every week. We get so close to each other. What tip have you learnt that you will use, for the rest of your life? HaHa. When working with garlic, your hands usually smells. Just rub your hands on the inside of your washing up basin (aluminium) the metal absorbs the smells. Don’t ask, it really works. What important lesson have you learnt about yourself? That I still can achieve my dreams! Just because I’m married, a mommy to three kids, and have a busy life, does not mean that I have completed my life’s journey. MasterChefSA gave me my WOW moment, my dream and I thank them for it every day! Just go out and do that ONE thing that you always wanted to do. What quality do you have that sets you apart from your fellow contestants? I think my patience with people and circumstances, and I think it comes with being a mommy. Of all the contestants, I think I went into the show, as the most inexperienced cook, but will show them that I learn very quickly! Don’t underestimate this ‘housewife’ haha Who is your favourite South African Chef and Why? Oh, definitely JACKIE CAMERON, from the KZN Midlands Hartford House on the SummerHill Stud Farm. For her age, she has accomplished so much, and just as myself, love promoting the Midlands farmers and their amazing fresh produce. I admire her style of cooking.


Karen Els

Meet MasterChefSA Top Ten

What has been the highlight of your MasterChefSA experience? The highlight of my experience on MasterchefSA was definitely being able to ‘live food’. I was encapsulated in a food bubble where everything revolved around food. For me food is more than just a few morsels on a plate, it is a vessel through which I explore my artistic boundaries and express the joys of life. I found my life’s purpose through this experience! What has been the most difficult part of the competition so far? The most difficult part of the competition thus far is saying goodbye to people, with whom I’ve formed a bond. What tip have you learnt that you will use, for the rest of your life? Food Tip: Peel asparagus before cooking them. Everything happens for a reason, at first the reason doesn’t make sense, but it always makes sense in retrospect. What important lesson have you learnt about yourself? To trust my instincts, especially when it comes to matters close to my heart. I’ve also learnt to be less critical of myself, there are a lot of people willing to do that on my behalf so I should give myself a break once in a while. What quality do you have that sets you apart from your fellow contestants? I am quirky, strange and rather unpredictable, so I have the power to surprise people and myself every now and then. Who is your favourite South African Chef and Why? At the moment it would have to be Justin Bonello. He’s has such an intense love for food and travelling, and he combines the two so beautifully it’s truly inspirational. In a way it also affirms that my dream of travelling and exploring different countries through food is possible.

What is your favourite food? Food that doesn’t leave you hungry. Food that fills your tummy as well as your heart. A good hearty stew, with dumplings and a good red wine.

What is your favourite food? This is always such a tough question, because I love food, all kinds of food. But for the purpose of this exercise I would say Chinese and Japanese food. I love going to the Chinese food market up the road, they have such interesting ingredients and fresh produce. It’s also wallet friendly.

What cooking advice do you have for TravelmagSA readers? As an Ex-SAA ‘hostie’ (air hostess) and traveling a lot(many moons ago) I’ve learnt that, never eat food you can get at home. Be adventurous, be willing to try new foods. Go to the heart of the country you are travelling in, their fresh food markets. There you will find the best food. And when cooking at home, do the same. BE ADVENTUROUS, grab that old cookbook, just gathering dust, and try even one recipe.

What cooking advice do you have for TravelmagSA readers? Get to know your produce and where it comes from, pick it up feel it, smell it and most importantly taste it, you will start to appreciate its natural source. Next time you’re in a store, stop and explore the produce around you! Grow your own herbs it saves money, and its organic. Explore, explore and explore some more!!! Food truly is a journey of the heart, soul and mind!


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leandri van der wat

Khumoetsile Nnanike Twala

Special Feature

What has been the highlight of your MasterChefSA experience? The highlight of my experience would definitely be making it into the Top16. I really didn’t expect it. I just entered for the fun of it, but I didn’t think I’d learn and accomplish so much. Everything that happened after that was just a bonus. What has been the most difficult part of the competition so far? I think being away from my family has been the most difficult part. I spent so much time away from them while I was in Abu Dhabi; I feel so guilty for being away from them. I know that they are rooting for me, and they want me to progress, which keeps me motivated. What tip have you learnt that you will use, for the rest of your life? 1.Confidence in self- I always say that if I’m not confident in the plate of food that I put out it will never succeed. Confidence should be the third seasoning, like salt and pepper it is very important when it comes to cooking. If you don’t sell it no one is going to buy it... 2. The most important thing is to ‘Cook from the heart’! What important lesson have you learnt about yourself? I’ve always known that I loved to cook, but I’ve never considered this as a career path. I didn’t expect my cooking to get me so far. As a 19 year old I’m still trying to find my feet, Making it this far in the competition is a major accomplishment for someone my age. I learnt that no matter how old you are it can never be too early or too late to accomplish your dreams. I am extremely proud of myself for actually taking the plunge, it has changed my life. Even though I am young, life is too short... And you know what they say, ‘you’ll never know until you try’. I am glad that I tried. What quality do you have that sets you apart from your fellow contestants? As a cook (chef) I am still trying to find my ground so it is very difficult for me to identify what that quality is. I guess that’s why I entered, it was to find myself. Being the youngest I’ve still got ample room to grow and discover myself. Even if this doesn’t happen on the show, I’m going to go out there and hustle until I find who Khumo is as a chef. Who is your favourite South African Chef and Why? I would like to leave that as a dot dot dot. Someday I wish to consider myself as one of SA’s top chefs. But because South Africa has so many talented chefs, I do take inspiration from the likes of Pete Goffe-Wood, Jackie Cameron, Ruben Riffel, Marthinus Ferriera, Chris Erasmus, Peter Tempelhoff, Margot Janse, just to name a few. These chefs have paved the way for us ‘wannabes’. I aspire to be like them. It would be so great to be able to work and learn from them. What is your favourite food? I don’t have a favourite food, which I know is weird. There are so many good foods out there, how do you just choose one? I always say that my mood dictates what my favourite is, so it all changes on a daily basis. But if I had to name a few of my favourite foods it would have to be icecream, Kabsah, sushi, I need chocolate in my life, Lamb also deserves a mention...Oh and do Ice-cubes count? What cooking advice do you have for TravelmagSA readers? Don’t be afraid to try new foods. Play with your food, explore and invent with your ingredients. Fresh ingredients are best. Love and respect your food.



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What has been the highlight of your MasterChefSA experience? I loved meeting Chef David Higgs personally and chatting to him about food in SA. I also really enjoyed the day we went to Niro Sculpture Park, during bootcamp. It is the most beautiful place on earth! What has been the most difficult part of the competition so far? Churning out seemingly creative dishes day after day gets tiring! It is tough to break the mould, and not do copies of dishes you have seen elsewhere. I grew weary as a result of day after day being pushed creatively. What tip have you learnt that you will use, for the rest of your life? Taste and season! Such a small thing as another 2ml of salt, can take your dish from one level to the next. What important lesson have you learnt about yourself? I am more than a plate of food. I am also more than just one person’s opinion. It is far too easy to get caught up in what the judges say and how the public views you, so I really found a sense of what is important in my life to me. That I will carry with me for always - a sense of what really matters in life. To stop underselling myself. At first many people talked a big game, and I felt out of place and underqualified to be there. With time I learnt that I shouldn’t listen to the mumbo-jumbo of others, but rather that I should really trust in my own abilities. I should just start believing in myself a little more. What quality do you have that sets you apart from your fellow contestants? Adaptability and a very relaxed attitude towards life. I don’t get very worked up and in a competition such as MasterChef, that is vital! I can easily go with the flow and have fun while doing it. Who is your favourite South African Chef and Why? That is such a tough question. Sadly I don’t have the money to wine and dine all over to get a good idea of who I really love, but what I have seen of Chef Higgs from the Saxon Hotel is marvellous. His food is top notch and he is very professional. He has a respect for produce and the culinary arts which I admire. What is your favourite food? I’m African, so chicken, of course! Roast chicken, fresh pasta - yummy! The simple things done well. What cooking advice do you have for TravelmagSA readers? Don’t stress it! If you have fun cooking, you are halfway there already. It will probably work out okay in the end, anyway. :)

What has been the highlight of your MasterChefSA experience? The highlight of the MCSA experience has definitely been the ability to learn from some incredible chefs. For example, Chris Erasmus was able to give us a private Master Class, in which he took us through his cooking methodology, how that relates to the way he grew up and the way that it translates into the plates he now produces at Pierneef. I feel as though I got some insider information that I am truly honoured and grateful for. What has been the most difficult part of the competition so far? The most difficult part of this competition is to keep my nerves under control. This whole experience is about being able to contain ones emotions and cook to the best of ones ability. In all honesty, it’s an internal battle that is played out in the kitchen with a hoard of cameras and the need to perform as a cook. What tip have you learnt that you will use, for the rest of your life? I’ve always believed that food was personal, but there are always different cooking methods and techniques that I have read about and have wanted to try. Going forward, I will definitely not be afraid to try those ideas out but they will come from a place that is familiar to me - I will certainly add on a personal twist to every plate I put out. What important lesson have you learnt about yourself? The MasterChef SA kitchen has taught me that I can conceptualise and execute an idea with an almost laser-sharp focus - something I honestly did not know I could do before. It’s quite amazing to be able to surprise oneself in such a high stress environment. I’m really proud of myself. What quality do you have that sets you apart from your fellow contestants? As a food writer and photographer I have been exposed to food from various angles. I cook, write, style and photograph, as well as eat some of the best food and produce SA has to offer. I think that my creative flare is slightly more developed because I have dedicated the time and effort into gobbling up freely available food publications. I have crafted an eye for a beautifully conceptualised dish and plate. I think that this will help me stand out because I see plating and food as a design element. I hope that that is visible with the dishes that I create. Who is your favourite South African Chef and Why? My favourite South African chef is Luke Dale Roberts from The Test Kitchen. Luke has a way of transporting the diner with creatively conceptualised dishes and artful presentation. His brain is one to covet but he’s just a regular guy as well. That simplistic combination makes him my number one. What is your favourite food? My favourite way to eat is seasonally, with ethically farmed produce that is locally sourced. I believe that if you start with the best possible ingredients, whatever you make will turn out successfully. What cooking advice do you have for TravelmagSA readers? My motto in life is “a grapefruit was a lemon that saw a chance and took it”, which just means that we should take the chances that life presents. My travel tip? Don’t be afraid. I did my yoga instructors course in Kerala, India and once I had left the ashram I travelled around the country for a bit. I made a very conscious decision to eat street food and experience India the way the local people do. I braved Delhi Belly and made it out unscathed. I feel as though I truly understand the Indian people because I understand how and what they eat. After all, you are what you eat.

Seline van der wat

Kamini Pather

Special Feature

What has been the highlight of your MasterChefSA experience? The highlight of the experience so far for me was winning the team challenge at top 14 (Pizza challenge). We were so far behind that day, and to most people it was over - but i think we proved that you ALWAYS fight and you always keep going until the last second. It’s something I hope my little sister sees in me during the competition - I hope she sees a fighting spirit of a never-say-die person. Being in Chef Chris Erasmus (From Pierneef at la Motte restaurant) kitchen and farm garden was an amazing experience! I learnt SO much there - it was definitely my favorite highlight up to this point. I felt so inspired once we left Pierneef. What has been the most difficult part of the competition so far? I think the public underestimate the amount of pressure that you’re under in the kitchen - it is intense! “Trust yourself and trust your instincts” actually doing this and not just saying it has been incredibly tough for me, because I was constantly second guessing myself. What tip have you learnt that you will use, for the rest of your life? I never knew that you don’t have to scale hake before eating it - the scales are soft and edible! What important lesson have you learnt about yourself? I learnt that I underestimate myself and am overly critical about food - sometimes you just have to relax and enjoy everything that you are doing! I learnt that there is a difference between doing something ‘because you can’ and doing something ‘because you enjoy it’. I like making crazy food. ;) What quality do you have that sets you apart from your fellow contestants? I think that I am a very strong person. Every now and then when I’ve been in a sticky situation in the kitchen, I stop and remember that I’ve been through worse - and then I just carry on with a smile on my face. I think you need to be resilient and head-strong to win MasterChef. Who is your favourite South African Chef and Why? After visiting Pierneef at La Motte I changed my favorite RSA chef to Chef Chris Erasmus - they way in which he cooks, treats his staff, treats his ingredients and his community is something that I find truly inspiring. His food is amazingly intricate and when you taste it you know that respect went into it! He doesn’t store things in his fridges, or make things days in advance, like so many restaurants - everything is picked and cooked fresh (and sourced from sustainable suppliers) and I like it that way! What is your favourite food? If you told me today that I’m only allowed to eat ONE thing for the rest of my life, I would choose watermelon! I can eat a whole watermelon by myself in summer. :) What cooking advice do you have for TravelmagSA readers? Cooking is not as difficult as people think - TRY that idea you have in your head - it will probably work... Also, I tell people so often - bake your cake at least 10 minutes less than what they say in the recipe! There is nothing worse than dry cake...


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Special Feature

What has been the highlight of your MasterChefSA experience? I think the highlight for me thus far is been connecting with like-minded people, as even though this is a competition, I have made some incredible friendships. On a personal note the best experience, and this has been a the self-belief in myself as a strong woman and in my cooking ability.

What has been the highlight of your MasterChefSA experience? The highlight of my MasterChef experience would definitely be making it into the top 16 and getting the opportunity to cook in the wonderful Nederburg MasterChef kitchen. I think making the top 16 out of thousands of hopefuls makes it one of the most memorable experiences of my life.

What has been the most difficult part of the competition so far? The hardest part of the competition has been the inner struggle to back myself, but it has also been awesome as I have grown from this immensely. It’s really difficult to be away from my family, my husband of 27 years, and my 2 gorgeous sons. I missed them so much, but I reaffirmed to myself daily as to why I needed to do this, and it made the distance more bearable. Another incredibly difficult thing was to see your fellow contestants leave the program. You build really strong ties with the guys in the house and then they leave...its hectic!

What has been the most difficult part of the competition so far? Is this a trick question?Haha. I think that every aspect of MasterChef is some what difficult, but standing in front of the judges after every challenge has got to be the most nerve wrecking.

What tip have you learnt that you will use, for the rest of your life? I have learnt to chase my dreams and I really hope that I can inspire anyone, old or young, to go after anything that they aim to achieve even if they don’t succeed initially. What important lesson have you learnt about yourself? I have learnt that I am a strong woman who is passionate about life and that I can do anything I put my mind to. Its also been so great to have my family cope without me, and me without them. This whole journey has been an amazing life lesson. What quality do you have that sets you apart from your fellow contestants? Well, I am the oldest contestant, so that is a something to be proud of and hopefully that will allow me to bring some maturity and experience to the show. I love working with pastries and desserts and a lot of my dishes have a Portuguese slant to them, so hopefully this will add some spice to the show! Who is your favourite South African Chef and Why? My culinary crush is Jackie Cameron, she is a local KZN gal and the only one representing our province in the Top 10 for this year. She is such a creative cook and her restaurant Hartford House is magnificent. Jackie is passionate about promoting local produce, and so am I...I want to put us on the map with regards to fresh ingredients. I love her style of cooking and she is a really down to earth lady! What is your favourite food? I love hearty food made with love and served creatively. My favourite ingredients to cook with are seafood and fresh food. My husband fishes so I am spoilt in that I get fresh fish regularly. I love to cook with beans, and pulses and of course lots of garlic and fresh herbs from my garden. What cooking advice do you have for TravelmagSA readers? I recommend everyone to follow your heart, chase your dreams, travel to various destinations and learn about cultures and how they are represented in the different styles of cooking. My motto is to learn something new about myself and the world around me every day.



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What tip have you learnt that you will use, for the rest of your life? To respect myself, to respect others and most importantly to respect my ingredients. During my MasterChef experience I have come to the realisation that in the culinary industry,you never know it all and can learn something new every single day. What important lesson have you learnt about yourself? My journey in MasterChef has definitely boosted my confidence and made me believe in myself a whole lot more. I believe that with the correct mindset, I will achieve anything I set out to do. What quality do you have that sets you apart from your fellow contestants? I am extremely friendly and I have the ability to communicate with people of different age groups, races and genders.This has opened my mind to a different way of thinking, and has allowed me to meet outstanding people, who have taught me so many valuable life lessons. Who is your favourite South African Chef and Why? Chef Chris Erasmus is my all time favorite South African chef. After meeting with this humble culinary master mind, I am inspired not only to cook with the most expensive ingredients but to source and use what ingredients are readily available and seasonal. He proved to me that the simplest of ingredients are often the most delectable,when respected and a little imagine and love is added. What is your favourite food? I am a sucker for seafood.Being proudly South African, I feel blessed that our beautiful country has such an amazing shoreline which is teeming with marine life. It allows me to be adventurous in my cooking, yet conservative at the same time. Feed me any shellfish and I’m yours! What cooking advice do you have for TravelmagSA readers? A great chef once told me that cooking is 90% common sense and 10% skill. I have never grasped this concept until I was thrown into the deep end in MasterChef. Cook from your heart and cook what you would love to eat.Take inspiration from your traditions and roots and build on that. Remember, never serve up a dish that you would not eat.

What has been the highlight of your MasterChefSA experience? It’s really tough to say because each successive round of auditions I made it through created a new highlight for me! But two that stand out would definitely be the breakfast challenge and the pressure test with chef Henry Vigar. During the tasting of the breakfast challenge, chef Andrew told me that my dish was something that he would expect to see in a top restaurant. And during the pressure test with chef Henry Vigar, chef Andrew once again praised me, saying that he would not be able to tell the difference between my dish and chef Henry’s (I think he likes me haha). These are two comments that will stick with me forever! What has been the most difficult part of the competition so far? I think with anything, being in the bottom is always difficult. Knowing that your food does not meet the requirements of the judges standards especially when putting in a huge effort and putting yourself on a plate, is tough. The pizza group challenge was definitely one of my lowest points in the competition. Going 9-1 up in the first round to lose 10-0 in the second round, and to lose overall by 11-9 was a tough pill to swallow. What tip have you learnt that you will use, for the rest of your life? Kitchen time management! I’ve learnt that you need to look at the task at hand and give yourself enough time to complete it I.e. don’t try and braise beef shin in 45 minutes! haha What important lesson have you learnt about yourself? I’ve learnt that I need to back myself and be confident in my cooking abilities. I know that I can do anything that I put my mind to, and I need to keep telling myself that. No matter how daunting the task at hand, just go for it all guns blazing and complete it to the best of your ability. What quality do you have that sets you apart from your fellow contestants? Having worked in fine dining restaurants for the last 5 years, I have been privileged enough to watch the chefs plate up dishes and have been exposed to a vast array of beautifully balanced dishes. Also, being inquisitive by nature, I have picked their brains, constantly asking questions. So I believe that my knowledge of ingredients and cooking techniques as well as my plating skills (which I pride myself on) will help me stand out from the rest of my competitors. Who is your favourite South African Chef and Why? Luke Dale-Roberts. I have had the privilege of working with Luke at both La Colombe and more recently, The Test Kitchen. I admire what Luke has done over the last 5 years and the vast array of accolades he has achieved along the way. I’ve also really started to admire what Chris Erasmus is doing out at Pierneef a La Motte. I really like the concept of foraging ones own ingredients and nose to tail cooking. You appreciate your ingredients more and learn to respect and not waste them!



Special Feature

What has been the highlight of your MasterChefSA experience? There have been so many highlights so far for me on MasterChef, but one that stands out is getting a perfect score for our dessert pizza and winning the first team challenge. What has been the most difficult part of the competition so far? The most difficult part of the competition for me so far was the pressure test with chef Henry from La Mouette, purely because it was my first pressure test and I have never plated that style of dish before. What tip have you learnt that you will use, for the rest of your life? The one tip I have learnt that I can take with me forever is keep calm when you are under pressure, and things will work out. That, and don’t try make oxtail in 2 hours. What important lesson have you learnt about yourself? The most important lesson I have learnt about myself is that I need to be more confident, and not to doubt what I know is right. I am now in the top 10 and have more confidence going forward. What quality do you have that sets you apart from your fellow contestants? What sets me aside from the others is my simple approach to food. Also cooking and plating food that most people can relate to. I also have a thirst for knowledge of everything that is food... Who is your favourite South African Chef and Why? My favourite South African chef strangely enough is Pete Goffe-Wood. I can relate closely to his style of cooking and the types of food he cooks. Bistro style food with an edge. He is also very conscious of sustainability in our world today. What is your favourite food? My favourite food is....wait that’s impossible. I would say my favourite cuisine is Italian, especially northern Italian and I suppose any slow cooked meats such as briskets and oxtail. What cooking advice do you have for TravelmagSA readers? My advise for the readers would be as follows: keep it simple, trust what you know, and every now and then try a new ingredient and see where it takes you. A normal dinner can be amazing with a little twist of originality.

What is your favourite food? Once again, working in fine dining restaurants I have come to enjoy the more intricately plated dishes and traditional French-style cuisine. I love the art-style approach to plating and the rich yet delicate flavour. But I come from humble beginnings, so I still enjoy fish and chips in Kalk Bay or a breakfast at the Spur! Haha What cooking advice do you have for TravelmagSA readers? Don’t be afraid to experiment! So many great ideas are created either through experimentation or by accident! And understand and appreciate your ingredients. Know where they come from, know how to prepare them and you are halfway there to creating a great dish!


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Some Food for Thought! Fairtrade invited Travelmagsa to attend a ‘Business Brunch’ at the Protea Hotel Fire & Ice Melrose Arch, and it was a well - attended affair with informative speakers from the Gordon Business Institute of Business Science (GIBS), Ogilvy Earth and Fairtrade. The Topic of discussion was understanding sustainability in South Africa. And some valuable questions arose:

What is sustainability? “It is meeting the needs of the present generation, without compromising the ability of the future generation to meet their needs.”

What is corporate citizenship? Ethical relationship between business and the society in which it operates- a company’s legal and moral obligation.

What are ethics? A company’s determination of what is right and what is wrong and the CHOICE to do what is right. The Challenge:

What are the social, economic and environmental impacts of a company in generating their income and their profit? Is the company environmentally sound, socially just and economically viable? When focusing on sustainability the industry needs to consider water, waste, carbon footprint, energy consumption. Do not be fooled, it is a ‘Myth’ that guests don’t care. The sustainability charge is seemingly being led by conference venues, and this small event at the Protea Hotel, Fire & Ice Melrose Arch, was an example of the small differences that can be made. Natural light, the use of glass jugs of water, which helps to reduce the plastic at the landfill. Remember all actions have consequences. Other factors the Hospitality and Tourism Industries need to consider are environmental – eco tourism, biodiversity, pollution. The key message was that corporate leadership must take responsibility and accountability; they must engage stakeholders

and have a sustainability lens view. Embed sustainability in the governance and strategy, create a company culture. Have a sustainability ‘not to do’ and stop viewing it as a separate function, that has no impact on core business. Sustainability is not about PR, it is not about CSI, BBBEE – it is about environmental issues. The value proposition is ensuring longterm financial sustainability, whilst making money responsibly.

What is Fairtrade? Fairtrade is an ethical certification system, which aims to promote more equality and sustainability in the farming sector. A product that carries the Fairtrade Label has met rigorous Fairtrade Standards, which focus on, improving living conditions for farming communities, and promoting farming practices that don’t harm people or the environment. Fairtrade Lable South Africa is the local marketing organisation for Fairtrade. Their aim is to increase awareness of Fairtrade in South Africa and to develop a local market for Fairtrade products with a special focus on local and African goods. In 2012, South Africans spent R234 million on Fairtrade Products and consumed 410,000 bottles of Fairtrade wine, 17 million cups of Fairtrade coffee and 2117 tons of Fairtrade chocolate. You too can serve these products in your homes, hotels, venues, and offices.

Boudewijn Goossens, Executive Director of Fairtrade Label South Africa and Charmaine Hardwick, Group Sales Director of Protea Hospitality Group.



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For more info on Fairtrade visit Travelmagsa supports Fairtrade and Fairtrade products.



Top SA artists transform Stellenbosch wine estate with Pop Up gallery Clos Malverne unveils arresting ‘A Void in the Landscape’ exhibition Clos Malverne, a family-owned wine estate nestled in the heart of the Devon Valley outside Stellenbosch, sets the stage for a unique art meander in the Winelands with the unveiling of an exclusive ‘A Void in the Landscape’ exhibition by esteemed South African artists, which will beguile the senses from the 5th October 2013 until the end of January 2014.

time artists reflect and react to current societal attitudes to the environment. The title of this exhibition, A Void in the Landscape, is inspired by social perceptions of nature and how these perceptions stand in contrast to artistic representations of the natural environment,” explains Christina Naurattel, curator of the North-West University Gallery.

Hosted in conjunction with the North-West University Gallery in Potchefstroom, Clos Malverne will be transformed into a onestop wonder of artistic expressions. Six internationally famed artists will convey their expressions through paintings and sculptures, which will take pride of place in and around the vineyards and the resident restaurant on the farm.

This unique group exposé consists of paintings and small sculptures inside Clos Malverne’s magnificently appointed restaurant with its wraparound glass balcony, as well as unique sculpture pieces rooted in the flanking garden. World renowned land artist Strijdom van der Merwe, best known for his signature style of symmetrical lines and geometrical forms that participate with their environment, will erect an impressive installation in the vineyards.

“Society draws its ideas about how to view and experience nature from the conventions of visual culture, while at the same Strydom Van der Merwe Land Art also featured on our Cover.

Strijdom is a recipient of the esteemed Jackson PollockKrasner Foundation grant in the USA and Medal of Honour from the SA Academy of Arts and Science and is celebrated for his unique landscape installations all across the globe. Joining him at Clos Malverne will be sculptors Wilma Cruise, Marco Cianfanelli and Gordon Froud

who will add aesthetic appeal and conversation pieces to the exhibition. Working mainly with fired clay, Wilma’s sculptures are typically rendered in expressive life-size figures and she is renowned for a number of public works across the country including the award-winning Women’s Monument at the Union Buildings in Pretoria.

Marco Cianfanelli


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Art Wilma Cruise

Rosendal Landskap by Pauline Gutter

The caucus – Rabbit • Through the looking glass – I can’t see.

Pauline’s work can be described as a visual attack of marks and colour and the purposeful application and interweaving of layers that gives the identity of continuous change.

Art lovers will also adore the transformed interior of Clos Malverne’s restaurant, with paintings by internationally renowned artists Rina Stutzer, Retha Buitendach and Pauline Gutter adding colour to this serene setting.

A Void in the Landscape will be unveiled on the 5th of October at Clos Malverne and enthusiasts can visit the estate and its popular restaurant for a superb grape, gourmet and gallery experience until the end of January 2014. With its stunning setting amidst the vineyards and breathtaking views of the picturesque Devon Valley, The Restaurant @ Clos Malverne is the perfect retreat to spend a soul-quenching afternoon under the trees, linger over lunch on the wraparound glass balcony or simply to pamper the senses. Chef Nadia Louw Smith, who describes her own cuisine as ‘world food with an earthy sophistication, cooked from the heart and presented with perfection’, eschews the elaborate and creates sumptuous yet unpretentious food, simple in structure yet complex in flavour, texture and colour. Clos Malverne’s time-honoured, handcrafted wines can only be bought directly from the estate or via its newly improved online wine sales facility which delivers your wine to your doorstep in no time.

Rina whose work is centred around the ‘nomadic’ as theme, explores painting with acid on copper plate which ultimately results in an ever-changing image continuously altered through oxidation after the time of ‘completion’, making her one of the innovative artists of her Searching for Tomorrow generation. by Rina Stutzer

For reservations contact Clos Malverne at Tel: 021 865 2022; email or visit The Restaurant @ Clos Malverne is open daily for lunch except on Mondays and bookings are essential. For more information on the participating artists contact NWU Gallery curator Christina Naurattel at Tel: 018 299 4341 or send an email to

Two Lucky Readers will win a Food and Wine pairing lunch, for two at The Restaurant @ Clos Malverne whilst viewing the “A Void in the Landscape” exhibition. It will be like having lunch in an art gallery… Email the name of one of the artists, and your details, with the words Clos Malverne Competition in the subject line to 16


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Kids Travel

Travelling the long road with children the creative way! One thing I have learnt about travelling with my kids is that they get excited in the planning stages of the trip. Even though as I discovered, when we recently went away for the weekend, it is not ideal to let my six year old daughter pack her own back pack, as she had stuffed in every unnecessary item you can imagine and more pyjamas than she would need in a month. However it is important to let them get involved with choosing what they need to take, and learning to differentiate and plan according to the number of nights and the activities provided. My daughter specifically likes to have her own little first aid kit with her, a few Barbie plasters, some antiseptic and her pink handbag with her own non-essentials. Even if she never needs the items, as long as they are with, she is in control of her own destiny – or so she thinks.

Handy Items to have in the car: • • • • • • •

A toilet Roll or box of tissues and most important wet wipes. Bottles of Mineral Water. Padkos (Snacks) Biltong, Fruit, Nuts. Small first aid box, medicine kit. Books or magazine or Ipad or kindle, portable DVD and DVD’s and CD’s. Colouring in books, sticker books for the little ones, and a travel journal for each child. A Hat

*These items all seem non-essential, until such time as you need them.

SOME TIPS FOR THE LITTLE ONES • Keep the activities coming • Avoid sweets at all costs – keep these as treats later.

• • •

Minimise the cooldrink and water unless you want to stop in every town. Keep the snacks coming. Include some of their CD’s – watching Dad sing along is a highlight.


Ask your teenager to help plan the trip, plan the route on the GPS. Find out what activities they would like to do. Keep the snacks coming. Make sure they have pocket money of their own. Play some of their music so they are not under their head phones the entire trip.

It is important to get our children laughing and playing again. Here are some ideas: Play the Hat Game – Each person in the car wears the hat, and shows how many different ways they can wear the hat, and tells what else they can do with the hat, the idea is to encourage creativity. You can do the same thing with other items, for example a straw, ask the children to name as many uses as they can. You can also play the ‘What if?’ game – What if you were a dog? What would your name be? What if you were a shoe for one day? Pack that soccer ball, board game, pack of cards and most important encourage family time throughout your holiday or time away.

One lucky Reader can Win a

Lime Deryan Peuter Luxe Travel Cot. Valued at R1450 Email your name and address, with the words ‘Deryan Peuter Luxe Travel Cot Competition’ in the subject line to Perfect for on-the-go families, the DERYAN Peuter Luxe travel cot provides a comfortable, convenient, and secure place for baby to nap whether you’re indoors or outdoors. Its compact size, the slick and easy to fold design make the cot a breeze to transport and use, whether you’re taking an extended trip or simply going out for the day. DERYAN Peuter Luxe is a pop up travel cot, wonderfully compact, totally comfortable and lightweight (3.2kg).

Assembles/dissembles in seconds, has mozzie/insect/sun screens, 50+ UV protection on roof/sides. For one to five years old. The self-inflatable air mattress helps protect baby from cold, damp floors while providing a comforting place to sleep. Zippered panels allow parents quick and easy access to baby.

Content: Cotton sleeping bag, Self-inflatable air mattress, Pop up cot , Carrier bag. Dimensions: open 134 × 86 × 60 cm


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Theatre “Riveting, heartfelt... breathtaking and thoroughly engaging” - Sunday Independent “Christine Crouse’s production is simple, beautiful and gimmick-free... and she creates gorgeous scenes” - Die Burger. “an engaging production of an operatic masterpiece... which can be warmly recommended, especially to first-time opera-goers” – The Cape Times.

Do Not Miss the Opera in Cape Town

Operatic masterpiece, Madama Butterfly returns this spring

Cape Town Opera presents Puccini’s most heart-rending opera, Madama Butterfly at the Opera House at Artscape on 19, 21, 25 and 27 September 2013 commencing at 19h30. “And the geisha will sing, as she used to do. And the happy song will end in a sob” East and West collide with tragic results in Puccini’s devastating opera about a trusting young Japanese bride and the callous

American naval officer who weds and abandons her. Famous highlights including Butterfly’s aria ‘Un bel dì’, the joyous Flower Duet and the haunting Humming Chorus emerge from a score of consistent beauty and power, which goes straight for the emotional jugular and seldom fails to reduce even the hardest hearts to tears. Director Christine Crouse’s “visually arresting” production, with Kabuki-inspired designs by Michael Mitchell, was a sellout sensation at its first run in 2009. The role of Cio-Cio San (Madama Butterfly) is played by Russian-born guest soprano, Tatiana Monogarova with South African tenor Rheinaldt Tshepo Moagi in the lead male role of Pinkerton, the American naval officer. The Cape Town Opera Voice of the Nation Chorus under the baton of Albert Horne joins the multi-talented cast in this heart-rending opera. Book now at Computicket. Further information available at

Photo’s of Madama Butterfly courtesy of Cape Town Opera.

Do not miss ANDREW LLOYD WEBBER’S glorious musical SUNSET BOULEVARD Photo taken by Suzy Bernstein

Sunset Boulevard weaves a magnificent tale of faded glory and unfulfilled ambition. Silent movie star Norma Desmond longs for a return to the big screen, having been discarded by tinsel town with the advent of “talkies.” Her glamour has faded in all but her mind. When she meets struggling Hollywood screen-writer Joe Gillis in dramatic circumstances, their subsequent passionate and volatile relationship leads to an unforeseen and tragic conclusion.

Click here to read a synopsis of the story. From the Award-winning creative team of Paul Warwick Griffin and Charl-Johan Lingenfelder (Joseph, HAIR, JC Superstar, CHESS, EVITA), Starring Angela Kilian (Evita, CATS, Phantom) as Norma Desmond and Jonathan Roxmouth (A Handful of Keys, Grease, Beauty and the Beast, JC Superstar, Phantom) as Joe Gillis. Based

on the Billy Wilder film, the musical version of Sunset Boulevard, with music by Andrew Lloyd Webber and lyrics by Christopher Hampton and Don Black, features the hit songs “With One Look”, “As If We Never Said Goodbye” and “The Perfect Year”. Sunset Boulevard won seven Tony Awards in 1995, including Best Musical.


Pieter Toerien’s Montecasino Theatre: 21 August to 20 October 2013 Performances: Tues-Fri: 8pm, Sat: 4pm & 8pm, Sun: 2pm & 6pm Tickets: R325, R225, R125 & R100

All bookings at Theatre Box Office (011) 511 1818 and Computicket. Visit us: “LIKE” us on Facebook: MontecasinoTheatre • Twitter : @Monte_Theatre The Theatre on the Bay: 28 October to 7 December 2013

5 Lucky readers can WIN double tickets to Sunset Boulevard on the 22 August 2013, at MonteCasino Pieter Torien Theatre. Email your full name and the wording Sunset Boulevard in the subject line to to stand a chance to win. Standard Terms and Conditions for Ticket winners: 1. Tickets are only valid for the specified date and performance time and may not be upgraded, exchanged for cash or for an alternate performance. 2. Two tickets per prizewinner unless otherwise stated. 3. Tickets will be available for collection from the BOX OFFICE at Montecasino from one hour prior to the performance time. 4. No-shows will not receive replacement tickets. 5. By entering this competition the participant agrees to the terms and conditions.



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Code Red Drum Corps courtesy of Warren Haltmann

The ever-popular annual SA Tattoo returns to Montecasino’s outdoor event area for just six performances from Thursday, 5 September to Sunday, 8 September 2013. From the mighty hail of the drum major to the toe tapping of the Highland dancers and the traditional sounds of the massed pipes and drums, this year’s programme combines the finest local and international talents to present South Africa’s biggest show. Now in its fifth year, the SA Tattoo has grown in stature and popularity. More than 90 000 people have enjoyed the multicultural and multi-national performances that bring diverse mass entertainment to Montecasino year after year. Presented by JacarandaFM and DSTV, this year’s SA Tattoo line-up is the show’s most exciting yet. Featuring sensational international acts from France and Switzerland, the show’s producers are particularly pleased that iconic local rock band; Just Jinjer is the headliner for the show. Just Jinger has performed for thousands of adoring fans at concert venues across the globe. Now Just Jinger brings its unique musical sounds to the wonderful mix of Tattoo acts that also features drum majorettes, a local massed choir, the Johannesburg Youth Orchestra, the SAPS Tshwane Band, the National Ceremonial Guard Band and the Code Red Drum Corps. On the international front, the traditional French Paratrooper army band, Musique des Parachutistes direct from France brings colourful European flair to the Tattoo while Top Secret Drum Corps from Basel, Switzerland is set to wow local audiences with its display its quick paced rhythms and knife-edge drumming precision. The SA Tattoo organisers also welcome the HsiehTen Drum Percussion Arts Group from Taiwan who join the international line up. The ever popular SA Tattoo trademark sounds of the massed pipes and drums will be played by this country’s finest musicians collectively from the African Skye Pipe Band, Benoni MacTalla Pipe Band, Pretoria Caledonia Pipe Band, the SA Irish Regiment Pipes and Drums, Sandton Scottish Pipe Band, Transvaal Scottish Pipes and Drums and Glen Allen Pipes and Drums. There’s no sound quite like 180 pipers and drummers Massed Pipers and drums courtesty of Warren Haltmann

playing in unison under an African sky to render the audience speechless.

Just Jinjer Iconic SA Rock Band courtesy of Sherene Hustler

SA Tattoo spectacular returns to Montecasino to present more massed multi-cultural spelndour than ever before featuring iconic local rock band,

The SA Tattoo is recognised as one of the world’s premier Tattoos and has been welcomed into the International Association of Tattoo Organisers (IATO) whose members have acknowledged and endorsed the SA Tattoo to be in keeping with the professionalism, ceremony and prestige that is expected by fellow IATO members the world over. Members of the SA Tattoo’s production team have been individually honoured by Erik Julliard, producer of the Basel Tattoo and and Steve Walsh (MBE), producer of The Royal Edinburgh Tattoo who recognise the SA Tattoo as a world class event that proudly promotes and showcases South African culture and tradition to the rest of the world. This show has sold out for four years running so hurry, don’t miss the fanfare, the massed pipers and bands, dancers and other incredibly talented performers representing a global stage. Or, be one of our lucky readers and WIN one of three sets of double tickets to the media performance on Wednesday 4th September at 8pm at the Montecasino Outdoor Area. Email: Your name to to stand a chance to Win. For Bookings contact Computicket service centers, visit or call 0861 813 9000. For further information contact or visit or Facebook: South African TATTOO Standard terms and conditions for ticket winners: 1. Tickets are only valid for the specified date and performance time and may not be upgraded, exchanged for cash or for an alternate performance. 2. Two tickets per prizewinner unless otherwise stated. 3. Tickets will be available for collection from the BOX OFFICE at Montecasino from one hour prior to the performance time. 4. No-shows will not receive replacement tickets. 5. By entering this competition the participant agrees to the terms and conditions.


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Theatre in Cape Town


“No other opera explores sexual and romantic compulsion so arrestingly.” Matthew Wild, Director Presented by international award-winning Cape Town Opera in collaboration with the UCT Opera School at the Baxter Theatre nightly from 20 August to 24 August 2013, Don Giovanni is an enthralling blend of comedy and drama that has made it one of the most-performed operas worldwide. Cape Town Opera and the UCT Opera School continue their exploration of Mozart’s mature operas with a theatrically daring take on his thrilling Don Juan adaptation. With 2065 names in his little black book, Don Giovanni can lay fair claim to the title of the world’s greatest seducer. But one night in Seville, literature’s most famous sex addict goes too far – and must face supernatural retribution for his crimes. Kamal Khan and Matthew Wild return as conductor and director to create a new production of the opera, following their darkly illuminating Cosi fan tutte in 2012, “an entertaining production which unites sublime music with thought-provoking interpretation” (Cape Argus). “The Don propels himself through his last night on earth with manic abandon, compelling love, hate, lust and obsession from all who orbit around him,” says Wild. “No other opera explores sexual and romantic compulsion so arrestingly – themes we will foreground in a show that is young, raw and startling.” Book now at Computicket. For further information visit: Please note this production is



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not suitable for children under the age of 16 years owing to partial nudity and violence. For Bookings contact Computicket: 0861 915 8000, or visit your nearest Computicket outlet.

Or be one of two Lucky Readers and

Win a set of double tickets that are up for grabs for Mozart’s Don Giovanni valid for Wednesday, 21 August 2013 @ 19h30. Email your name to by the 15th August latest.

Please note standard terms and conditions: 1. Tickets are only valid for the specified date and performance time and may not be upgraded, exchanged for cash or for an alternate performance. 2. Two tickets per prizewinner unless otherwise stated. 3. Tickets will be available for collection from the Box Office from one hour prior to performance time, on the date of the performance. 4. Persons under the age of 16 are not eligible to enter this competition owing to partial nudity and violence. 5. No-shows will not receive replacement tickets. 6. By entering this competition the participant agrees to the terms and conditions.

Book Reviews All About South Africa - Rob Marsh

Since 1992, All About South Africa has been the comprehensive reference book of choice for South African school children (and their parents) when looking for information about the country. Now completely revised and updated - both in content and visual material – this new edition is sure to retain its status. A large-format book of knowledge, it is highly visual, with full-colour photographs, maps and illustrations, and includes fascinating archival material. The simple and thematically presented text is both easy to read and to understand. Added interest is encouraged by snippets of information contained in special boxes and extended captions. Also included are suggested places to visit - all associated with the topic discussed on the particular double-page spread. To aid research, the text is divided into definite sections such as Long, Long Ago; The People; The Culture; The Community; Science and Technology; The Economy; The Land; and The Wildlife, which cover every aspect of South Africa. ISBN: 978-1-43170-096-7 • Barcode: 9 781431 700967 • Price: R190.00

Also available in Afrikaans as: Alles Oor Suid-Afrika • ISBN: 978-1-43170-097-4 • Barcode: 9 871431 700974

Bundu Food for the African Bush - Rita van Dyk

Bundu Food for the African Bush is the Leatherman of cookery books! If you love the great outdoors, this is the cookbook for you. The recipes have been carefully selected to meet the demands and challenges of camping in faraway places and the necessary ingredients and equipment can be packed into your 4 x 4 vehicle. All the recipes can be prepared either over an open fire or on a gas stove. Over the years 4 x 4 safari equipment has improved and nowadays most people own a small camping fridge or freezer. This means you can prepare a wider variety of food and you don’t have to depend on soy or canned food anymore. You also don’t need to be a celebrity chef to make the dishes, as they are tasty, yet easy to prepare. Bundu Food for the African Bush will have you cooking like a professional chef on safari and serving everything from salads to moussaka and even ice cream! Contents: Kitchen packing list; 10-day menu in the bush; Breakfast; Soups; Fish and seafood; Chicken; Meaty mains; Sauces; Pastas; Vegetarian mains; Vegetables; Salads; Sides; Breads and bakes; Desserts; Conversion table. ISBN: 978-1-43230-184-2 • Barcode: 9 781432 301842 • Price: R180.00

Also available in Afrikaans as: Boendoe-kos vir die Afrika-bos • ISBN: 978-1-43230-185-9 • Barcode: 9 781432 301859

Dealonomics: How you can earn more money in a bad economy - Kim Meredith The global economy is a mess. Big business, aided by bad government, has spoilt the party for everyone, yet it is individuals and small companies that are really paying the price. With the depressed state of the economy, companies are not giving much in the way of increases, and vacant positions are not being filled. Existing staff have to work harder for the same, or even less, money. How can individuals, entrepreneurs and small business owners make the best of a bad situation? There is no reason for ‘the little guys’ to roll over. Armed with the same expert level of dealmaking skills as the captains of industry, individuals can substantially improve their personal wealth and financial future. This is dealonomics. This book will equip everyone with the worldclass dealmaking expertise they need to get the income they want, from those looking for their first job to people wanting increases or promotions, and for corporations looking to improve their profits and retain their top performers. An essential read for everyone who wants to improve their income or financial position in today’s recession prone world. ISBNs: 978 1 77022 557 2 (print) • 978 1 77022 558 9 (ePUB) • Price: R200.00

Robben Island: A place of inspiration: Mandela’ prison island - Charlene Smith

Robben Island – best known as the place where Nelson Mandela was imprisoned for eighteen years – has been a place of harshness and brutality; its history steeped in the suffering of those banished there. Yet it has also become a universal symbol of hope, forgiveness, and triumph. With a storyteller’s sensibility, combined with rigorous research, Charlene Smith charts the evolution of the Island’s political and social history, from mail station, place of exile, and military defence post to maximum security prison and World Heritage Site. Fully revised, this new edition of Robben Island provides absorbing accounts of daring escapes, maritime disasters, lepers ostracised from mainland society, the fates of the great Xhosa chiefs of the nineteenth century, and the unique bonds of friendship and compassion forged among the political prisoners confined on the Island during the apartheid era. Today Robben Island is recognised for both its environmental riches and its cultural significance. More than just a geographical location or a tourist attraction, it is an enduring tribute to the resilience` of the human spirit. Sobering and uplifting, Robben Island is an essential read for anyone interested in South Africa’s turbulent journey to democracy and the people who made it possible. ISBN (Print): 978-1-92057-290-7 • ISBN (ePub): 978-1-92054-579-6 • Barcode: 9781920572907 • Price: R160.00

Saving the White Lions: One Woman’s Battle for Africa’s Most Sacred Animal - Linda Tucker

This emotionally captivating, suspense-filled, spiritually engaged, romantic memoir will appeal to cat lovers of all kinds, as well as conservationists, New Age spiritual seekers, armchair travellers, and vicarious adventurers. In this captivating, suspenseful memoir, white lion conservationist Linda Tucker describes her perilous struggle to protect the sacred white lion from the merciless and mafia-like trophy-hunting industry, armed only with her indomitable spirit and total devotion. Compellingly written in the intimate style of a journal, Tucker describes with unflinching honesty her fears, doubts, hopes, and dreams, all the while unfolding for us an unforgettable tale of adventure, romance, spirituality, and most of all, justice. Ample Press: The author and her work have been featured in more than 300 periodicals worldwide and in TV and film documentaries produced by National Geographic, Animal Planet, and others. NORTH ATLANTIC BOOKS • TRADE PAPERBACK • 978-1-58394-605-3 • $19.95/$23.95 Can.


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