EVENTS | FASHION | FOOD | HEALTH | LIFESTYLE www.gatewayworld.co.za
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LETTERS FROM MANAGEMENT
SHE’S THE GEEK
THE ULTIMATE RED VELVET CAKE
DESIGNER SPRING TRENDS
SCENE @ GATEWAY
IN THE SPOTLIGHT
OUR SHOPPER: Candy Balfour
WAVE HOUSE: SA’s biggest super tube
SA MASTER CHEF: Deena Naidoo
A SPIN IN THE NEW AUDI A1
TAX SEASON MADE EASY
TY KEOGH: Man of the moment
With Christmas just around the corner, the anticipation of a good holiday season for all is top of mind. The year 2012 has been a very busy one with all the store renovations, relocations and new tenants gearing up to bring our customers a wide range of new and exciting choice offerings. We are particularly pleased to welcome new restaurants to our tenant mix at Gateway Theatre of Shopping, and all just in time for the holiday season! These include, Beluga, Sevruga and Osetra, all part of The Caviar Group from Cape Town, as well as Mozambique, a well-known Portuguese restaurant. Be sure to visit the centre to delight yourself with these enticing new offerings. To enhance your shopping pleasure in December, we have new international retail brands opening. These include the much anticipated, London-based Top Shop and Mango, as well as Australian shoe and accessory retailer, Call It Spring. The new concepts stores by Kingsley Heath and Havaianas are sure to add a whole new dimension to your shopping experience. For the more adventurous types seeking an adrenaline rush, the new addition to our super tube will not disappoint. Gateway Theatre of Shopping is very proud to be launching the longest super tube in SA, at the Wavehouse (see page 30) . Bring the whole family along and come and experience the newly installed 180m long, 20m high Spaghetti Junction and Speed Racer tubes. Not for the faint hearted!
ADRIAN’S NOTE BIGGER, BOLDER & BRIGHTER
NOTE FROM THETHE TEAM NOTE FROM TEAM
Gateway Mag has certainly settled into Spring with all things bright, bold and beautiful! In this edition, we are proud to have SA MasterChef 2012, winner Deena sharing with us his culinary secrets as we indulge in the best of his treats on page 14. Flipping through our pages you will be treated to an exclusive range of the season’s gorgeous designer looks and fashion must-haves for your Spring wardrobe (page 24). Of course your look would not be complete without this season’s most brilliant make-up colour palettes including delicious ice-cream treats for eyes and nails (page 21), complemented with bold handbags and accessories. We bring you more eye candy with South Africa’s sexiest movie star deport, Ty Keogh (page 18) and take a spin in the new Audi A1 Sportback which not only boasts good looks but also holds it’s own with powerful road stance (page 32). Keeping you rocking and rolling, Gateway and The Wave House will be hosting singing diva Jill Scott live in concert. You can find more information on the In The Spotlight page. With such spectacular offers in fashion; entertainment and lifestyle, Gateway is your ultimate destination of choice!
GATEWAY MARKETING MANAGER
With so much fashion, fun and entertainment, our trading hours have been extended over the holiday period once again, to allow you to shop at ease and enjoy the festive activities planned at Gateway. We wish you all a good prosperous festive season and hope that you enjoy your shopping experience at Gateway Theatre of Shopping.
Gateway Management Details Tel: 031) 514 0500 Fax: 031) 566 2777 Email: firstname.lastname@example.org Website: wwww.gatewayworld.co.za
MELROSE ARCH SANDTON CITY WOODLANDS VICTORIA & ALFRED WATERFRONT OPENING SOON : GATEWAY
a taste of pleasure...
s a firm favourite amongst Gateway shoppers we had to delve a little further into this topic, as it appears this dramatic looking cake with its ruby red colouring is all the rage these days. It has been said to be ‘the holy grail’ of all cakes, and Gateway cake foodies agree!! So we thought that we’d share this amazing cake recipe with you, to enjoy making in the comfort of your own home! (Alternatively, try the Mugg and Bean Red Velvet Waffle for something as equally delicious! Or visit Gloria Jean’s Coffees for their delicious version and their less “guilt laden” Red Velvet Cupcakes. If you’d prefer to sit and enjoy your Red Velvet Cake with a Barista’s Cappuccino visit Fego’s at Exclusive books.) INGREDIENTS • 207 g cake flour (not self-rising flour) • 113 g butter (melted) • 250 g sugar • 4 eggs (separate egg yolks and whites) • 2 egg whites • 9 tbsp beetroot juice • 1 tbsp unsweetened cocoa powder • 1 tsp vanilla extract • ¾ tsp salt • 180 ml buttermilk CREAM CHEESE-MASCARPONE FROSTING • 180 ml heavy whipping cream or crème fraîche • 114 g cream cheese (room temperature) • 114 g mascarpone cheese (room temperature) • ½ tsp vanilla extract • A few tablespoons of beetroot juice for colour • 55 g icing/powdered sugar
DIRECTIONS 1. Preheat oven at 175°C (350°F - gas mark 4 ). 2. Lightly greased 2x 22 cm cake pan, lined the bottom with baking paper. 3. In a small bowl, mix well the cake flour together with the cocoa powder. Set aside. 4. In a large bowl, whisk the egg yolks together with sugar, vanilla extract and buttermilk until it is light and double the volume. 5. Slowly beat in the cooled melted butter and beetroot juice. 6. Fold in the flour mixture into the batter until combined. 7. In a separate bowl, whisk the egg whites with a dash of salt until the peaks are stiff. 8. Gently fold it into the batter until all is combined. 9. Divide the batter into the prepared pans. Bake for 20 minutes, or until a wooden pick inserted in the center of the cake comes out clean. 10. Let the cake cool on the wire rack for 10 minutes before inverting it. 11. Once the cake is cooled completely, spread a layer of cream cheesemascarpone frosting on top of the 1st cake. Gently placed the 2nd cake on top of the 1st cake, spread a layer of frosting on top and the sides.
FOR THE CREAM CHEESE-MASCARPONE FROSTING 1. Process your cream cheese and mascarpone cheese either in a food processor or handheld mixer until smooth. 2. Add beetroot juice, vanilla and icing sugar until smooth. 3. Add in the whipped cream, whisk until stiff peaks form. Your frosting is ready to be used.
GATEWAY DURBAN JULY FASHION PREVIEW AND FREE CONCERT Head of Department International and Gover nance Relatio ns at Ethekwini Municipality, Eric Apelgren (I-r); Danica De La Rey and Deborah Apelgren
Gateway Centre Manager, Adrian Raw seen with Ethekwini Municipality Deputy Mayor, Nomvuzo Shabalala and Cheryl Sisoka
Sivan Govender, RGM, Old Mutual Property (KZN & Mpumalanga) with 5FM’s DJ Fresh
FHM an d Playboy model, Lee-Ann Roberts and singer, P ixie Bennett
Liquideep’s Ziyon 5FM’s Poppy Ntshongwana
DJ Fresh and Euphonik
ZIG ZAG SURF AWARDS AT THE WAVE HOUSE
Spider & Joan Murphy
Jordy Smith & Lyndall Jarvis
Zig Zag Team
Rocking with Seether at Gateway was Gateway Centre Manager, Adrian Raw seen with Gateway’s Events Manager, Aileen Rodel and Marketing Manager, Penny Barlow
MARIO OGLE @ GATEWAY
Singer Mario seen with Gateway’s Marketing Manager, Penny Barlow
Actor Hakeem Kae-Kazim and Morning Live presenter, Nokuthula Mdlalose at Gateway
Jay Anstey - Isidingo star, Khulu Senjana, Hlubi Mboya (obscured) (Isidingo) and Presley Chweneyagae, meet Gateway shoppers
Actor Hakeem Kae-Kazim
Supporting Ard Matthews and band were Gateway’s PR Manager, Prinella Pillay and CRM Co-ordinator, Cindy Liu
Sophie Ndaba (aka Queen Moroka from SABC 1’s Generations)
Celebrity Chefs (I-r) SA MasterChef 2012 winner Deena Naidoo; Jenny Morris; Reza Mahammad and Cyrus Todiwala
DSTV Kids Presenter, Sid Sloane seen at Gateway
Share with us your favourites, your secret parking spots, your usual walk through Gateway ..... Favourite places to: • Park - The hallowed Business Class place beyond the IBV cord. Got to love the giant who escorts you into the bank, it’s SO James Bond • Eat brunch - Circus Circus....to watch the world go by in the big comfy chairs or Wimpy for the great breakfasts and good coffee. • Do something fun – Barnyard or the funfair for the grandchildren • Shop – The Space for the Tsunami clothing range and the unique gifts and cards. Stuttafords and Woolworths for everything else. • Go on a date with a friend – Sorbet pedicure chairs. • Go on a date with a significant other – Cape Town Fish Market for the Sushi and friendly staff • Favourite time to be in Gateway – Midday on Mondays
DEENA NAIDOO MasterChef SA’s debut winner, Deena Naidoo could not have imagined the impact his love and passion for great cuisine would bring into the lives of South Africans, after the 45-yearold IT specialist from Durban beat out SueAnn Allen from Cape Town to take the title after a grueling 18 weeks of cooking.
DN: It has been difficult but thanks to my supportive family and work colleagues I am managing the situation pretty well thus far.
In addition to the title, Deena won R8 million in prizes, including R250 000 in cash from Robertson’s, one of the show’s main sponsors, a car from Hyundai and the opportunity to redesign and run the MondoVino restaurant in association with Tsogo Sun management for two years. The restaurant is set to open in November this year.
DN: Pepper and Salt - more often or not that is all the seasoning that you might ever need.
GATEWAY MAG caught up with Deena and chatted about life after MasterChef SA. GM: You’ve been crowned as the inaugural SA MasterChef, but who really is Deena Naidoo? DN: Deena is simply a father to his children, a husband to his wife and a friend to all those who support and continue to support him. He leads and is still trying to lead as normal a life as it is possible, amidst all the hub and activity around him. GM: How has it been for you juggling your personal life and your ‘post-MasterChef’ commitments?
GM: What is the one magic ingredient that you cannot do without in your cupboard? Why and what do you use it in?
GM: What would be your ultimate three course menu that you would share with your hero? DN: Grilled Chorizo and Lemon Calamari Salad • Chicken and Prawn in a fragrant Coconut Cream Sauce with Cumin and Almond Basmati Rice • Cardamom Panna Cotta with Lindt Chocolate and Hazelnut Sauce GM: As a family man, what goes into the Naidoo household’s favourite recipe of choice from dad? DN: Lots of fresh garlic whenever I can. GM: What is your restaurant destination of choice at Gateway? DN: I was invited to Adega to sample their food. I was very satisfied with the quality, taste and presentation of their meals.
GM: You will be running your own restaurant – what is going to be your iconic meal on the menu? DN: I will feature my winning dishes that I prepared on MasterChef. The Butter Chicken will surely be on the menu. GM: What advice could you give fans of the show who may be considering giving it a shot in the future? DN: Pay attention to the basic skills and techniques and don’t be intimidated by them. These skills come with practice so start practicing NOW. Learn some basic recipes - improve and build on them e.g. basic sponge cake, roast chicken, roast leg of lamb etc. You will learn and master your own techniques by preparing these easy dishes, move on from there. Don’t start off with gourmet meals because if you fail to deliver you may not wish to cook again. Read, make notes, watch and learn from all that is available in the form of TV shows, demos etc. Use ideas and make them your own. Put your signature on your attempts and you will discover your own cooking style. Anyone can cook, it’s just that some choose not to!!.
DEENA NAIDOOâ€™S WINNING RECIPES PRAWN CURRY WITH JEERA RICE
BUTTER CHICKEN IN A CASHEW & ALMOND SAUCE WITH A GARLIC & HERB NAAN
Serves: 4 | Preparation: 15 min | Cooking: 60 min
Serves: 2 | Preperation Time: 15 min | Cooking Time: 20 Min
FOR THE PRAWN CURRY
FOR THE JEERA RICE
400g Shelled Prawns 410g Whole Peeled Tomatoes 1 tsp Ground Ginger 1 tsp Yellow Mustard Seeds 1 tsp Garlic Paste 6 Curry Leaves 125ml Chicken Stock 1 Onion 2-3 Green Chillies 70g Tomato Paste 1 tsp Ground Coriander 1 tsp Curry Powder
250g Basmati Rice 500ml Water 80g Butter 1 Onion 1 tsp Cumin Seeds
1 Onion 1 tsp Yellow Mustard Seeds 1 tsp Cumin Seeds 1 Cinnamon Stick 1/2 tsp Tumeric Powder 1 tsp Chilli Powder 1 tsp Ground Coriander 2 tsp Crushed Ginger 2 tsp Crushed Garlic 20ml Cashew Paste 150ml Tomatoes 125ml Cream 300g Chicken Fillets
FOR THE NAAN BREAD 250ml Cake Flour 1 tsp Baking Powder 1 tsp Castor Sugar A pinch of Salt 50ml Milk 1 Tbsp Olive Oil 1 tsp Cumin Seeds 1 Tbsp Melted Butter
FOR THE PRAWN CURRY 1) Heat some oil in a pan (medium heat) 2) Toast the mustard seeds 3) When the mustard seeds begin to pop add one of the onions and garlic paste, saute until soft and translucent (reduce to low) 4) Add the green chillies and curry leaves 5) Add the ginger, ground coriander and curry powder 6) Cook for a minute 7) Add the tomato paste and whole peeled tomatoes 8) Simmer for about 3 minutes 9) Pour in the chicken stock 10) Reduce over a low heat to half the volume 11) Taste and season with salt 12) Add the prawns. 13) Cook for approximately 3-5 minutes until the prawns are cooked. 14) Garnish with coriander.
FOR THE BUTTER CHICKEN 1) Heat up a little oil in a frying pan, 2) Toast the mustard seeds and cinnamon, 3) Then add the chopped onion, 4) When the onion is soft and golden add the tumeric, chilli powder and ground coriander, 5) Add the garlic and ginger paste and stir well, 6) Add the chopped tomatoes and cashew paste (you can also use some almond paste too), 7) Bring to a simmer and cook for 3 minutes, 8) Remove from the heat and blend, 9. Return to the heat and add the chicken fillets, 10) Cook for 5-7 minutes, 11) Season with salt, 12) Pour in the cream and simmer for 3-4 minutes
FOR THE RICE 1) Boil the rice as per packet instructions 2) Toast the cumin seeds 3) Heat up some oil and butter in a pan and saute the chopped onion adding the toasted cumin seeds 4) When the onion is soft and translucent add the cooked rice and coat in the butter Serve and garnish with fresh coriander
FOR THE NAAN BREAD 1) Sift the dry cake flour and baking powder into a bowl, 2) Add the castor sugar and a pinch of salt, 3) Pour in the milk, 4) Add the cumin seeds, 5) Mix and then knead into a dough, 6) Cover and rest for 10 minutes, 7) Roll out, 8) Bake in the oven at 200C for a few minutes until ready, 9) Brush with melted butter before serving and some crushed garlic.
Visit us at Gateway Visit our instore technical centre We offer the following services
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Swap any old cellphone, iPad or Samsung tablet in exchange for an Incredible Connection gift card.
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Tel: 031 581 4300
GATEWAY TAX SEASON
tax season Made easy @ the touch of a button
The 2012 tax season is fully under way, and the South African Revenue Services (SARS) is moving towards making tax filing technologically simpler, easier and more convenient for South Africans.
Register at www.sarsefiling.co.za if you haven’t already done so and join the over 2.3 million people who already enjoy the speed, convenience and ease of SARS eFiling.
Once you have registered at www. sarsefiling.co.za, simply login with your eFiling username and password.
Once you have successfully registered or logged on, you will find your Income Tax Return (ITR12) already populated with your personal information if your employer has provided SARS with your IRP5 information! If not, you can try again at a later date by clicking on the “Refresh IRP5 Data” button. 3) You can then complete a questionnaire on the first page of the ITR12, which will create all the fields you need to complete in your return. The second page is for your personal details and you should check the prepopulated information and make changes where necessary. Make sure that you complete or verify all mandatory
and relevant fields. One of these is the field for banking details. SARS cannot pay a refund (if applicable) if SARS have incorrect banking details.
The third page has information about your salary and tax deductions
Next, you have to declare your investment income. If you made any local or foreign taxable gains or losses, fill in the taxable capital gains you made. Declare any other income you earned. If you earned business or professional income or even rental income, you need to fill in the “Local business, trade and professional income” section.
Record your annual medical expenses if you paid your own medical scheme contributions from your bank account and/or any other
medical expenses that you did not recover from a medical scheme. Declare your retirement annuity and income protection payments. Claim your work-related travel expenses against your travel allowance. 8) Once you have completed your tax return, click “Save online” and then use our online tax calculator to get an indication of your assessment.
When you’re ready to submit the return to SARS, just click on the “File” button. If something is incorrect or incomplete, eFiling will prompt you to correct it.
You will receive your ITA34 Notice of Assessment within 48 hours on your eFiling profile assuming your return was completed correctly and honestly. The notice will indicate what you owe SARS or what SARS owes you by way of a refund..
GATEWAY TAX SEASON
Coming soon to SARS... MobiSite
Help-You-eFile At the click of a button you can now make tax filing free, simple and secure with the introduction of Help-You-eFile, an online interaction with SARS. So if you are not an eFiler, this is another reason to register online for eFiling. No more waiting in queues, finding parking or worrying about office hours to get help and advice from SARS staff. Help-You-eFile gives you access to SARS agents while you are online! Help-You-eFile will make completing your individual Income Tax Return (ITR12) easier as it will allow one of the SARS specially trained agents to guide you while you are working in your eFiling profile. You “share” your Internet browser screen with their agent who will then talk you through the process, helping you address any difficulties you experience in completing your return.
Filing electronically at a SARS branch • Just take the following supporting documents with and SARS will do it all for you: • Your original ID or passport, plus a certified copy or, in the absence of an ID/passport, an affidavit together with a temporary ID/passport • Original bank statement with bank stamp that is not older than three months
• Original proof of residential address not older than three months with your name and residential address (e.g., municipal account) • Medical aid certificates and receipts/ retirement annuity certificates • Your IRP5/IT3(a) certificate(s), which you will receive from your employer • Travel logbook (if you receive a travel allowance) • Tax certificates that you received in respect of investment income IT3(b) • Completed confirmation of diagnosis of disability (ITR-DD) (if applicable) • Information relating to capital gain transactions (if applicable) • The approved Voluntary Disclosure Programme (VDP) Agreement between yourself and SARS for years prior to 17 February 2010 (where applicable) • Financial statements (if applicable, e.g., business income) • Any other documentation relating to income you received or deductions you want to claim • Any changes to banking details will be verified before updating your banking profile. Any refunds due to you (if applicable) will be processed only after your banking details are verified. Further information on the process to provide banking details is available on the SARS website: www. sars.gov.za.
Filing your individual Income Tax Return via the SARS mobisite will soon be an option for people on the go, who prefer to access the Internet on their mobile phones. All you will need is a mobile phone that can browse the Internet as you will have to be connected to the Internet. Once online at www.sarsefiling.co.za your mobile phone will automatically be recognised and be routed to the SARS mobisite.
eFilingApp Soon those taxpayers who are really hooked on their mobile phones will also be able to eFile their individual Income Tax Return via a new SARS eFiling app. DEADLINES FOR ELECTRONIC TAX FILING • The deadline for all taxpayers who submit their returns electronically at a SARS branch is 23 November 2012. • Non-provisional taxpayers who submit their returns via eFiling have until 23 November 2012. • Provisional taxpayers who submit their returns via eFiling have until 31 January 2013. For further information: • Call the SARS Contact Centre on 0800 00 SARS (7277) • Operating hours: Monday, Tuesday, Thursday and Friday: 08:00 to 17:00 • Wednesday: 09:00 to 17:00 (excluding weekends and public holidays) • Visit your nearest SARS branch or refer to the Tax Season 2012 webpage on www.sars.gov.za
NOT ALL STARS COME FROM HOLLYWOOD PHOTOGRAPHER BYLINE: Denzil Jacobs The recent success of local actors like Sharlto Copely (â€œDistrict Nineâ€?) bears testament to the fact that we have the ability to create international stars right here at home. Much like Australia, South Africa is fast becoming known for producing world class actors, but it takes more than just raw talent to 'make it big' in Tinseltown. Steely determination, ambition and an insatiable work ethic are also essential, and the latest star in the film firmament, Tyrone Keogh, has more than enough of those qualities.
GATEWAY MAG had the opportunity of meeting with Ty and finding out the inside scoop on this star. GM: What made you choose an acting career? TK: I saw my dad on stage when I was a kid and thought "Hey, that's a cool job! He gets to pretend in reality.” it took me years to get there, and I worked behind the camera for ten years before going into acting full time. But I've been in love with it for as long as I can remember. GM: Tell us more about your typical day: TK: My routine is pretty simple. I'm usually up early and on set by 6:30 am. It takes an hour for them to drive us to location, so I read scripts or catch up on social networking. My days on set vary from as little as 2hours up to a full day of +12hours. When I get back to town, it's straight to gym and then home for dinner. I'm not a big party guy, so unless there's an event or occasion, I'm in bed by 10:30pm GM: Tell us about the best part of your work: TK: I love the challenge of playing against my own personality. When I'm faced with a situation or reaction that I struggle to relate to my own experiences, I have the opportunity to create something. The challenge comes in making that creation real, textured and true, as opposed to just a simplified narrative device. GM: How / where do you see yourself / your work in the next 3/5 years? TK: I try to stick to the present, but ideally I'd like to be in a position where I choose the roles I take based on job satisfaction instead of monetary necessity. In all honesty, if I can be a working actor I'd be very grateful. GM: What do you think of today's men's fashion trends? TK: I'm more of a classic dresser, and seldom follow the seasonal trends too strictly. I know what I don't like, for example you'll not find me in bright colours.
GM: Who is your inspiration / role model? TK: I'm inspired by people who overcome their circumstances to achieve greatness, such as our very own Oscar Pistorious, and also by those who use their success to make a significant change and help others, like George Clooney. GM: What is your next project now that The Wild is coming to an end? TK: As I said, I try to live in the present, so I will give The Wild my full focus until the very last scene is in the can. I made a commitment to the project and I'll want to see it through. When it's done and dusted I will find my next challenge and give that my all. GM: You come from an acting family - what vital lessons have they taught you about this industry? TK: Develop a thick skin, learn to take criticism, understand that people won't like you and use that as motivation to be the best you can be. GM: We believe you are a Dermalogica brand ambassador - could you give us your daily skincare routine? TK: Because I'm out in the elements on a daily basis, I use a high SPF day cream on my face, I use a make- up remover after work, followed by a face wash, toner and an oil free night cream. Then I apply eye cream throughout the day as well as the amazing body lotion. Dermalogica is amazing. GM: What does "SA's Sexiest Man" title mean to you and would you use this to your advantage at any point? TK: It's not something I'm comfortable with and I take it with a pound of salt. I'm just a normal guy who works hard and loves his job, all the other stuff is fleeting. Looks fade, and I intend being around for a long time, so I better have more to offer than just my appearance.
• Ty was born in Johannesburg in 1982 • His father, Danny is a successful South African actor and mother, Debbie is a producer • He started his career aged 14 in various related production jobs including stints as a scenic set painter, set builder, propsman and even an animal wrangler. • At 16 he began appearing in TV commercials for some high profile brands including Vodacom UK, Pepsi USA, Opel Europe, Orange Communications, Nestle and KFC • In 2003 he stepped into his first major film role alongside British hard man Vinnie Jones in Blast where he played the younger version of Jones`s `Michael.’ • He has since acted in some major international films including Blood Diamond (with Leonardo DiCaprio), The Deal (with Meg Ryan), Goodbye Bafana (with Joseph Fiennes) and Starship Troopers Marauder (with Casper Van Dien). • After relocating to Johannesburg he secured the character role of `Jack van Reenen` in MNET`s popular series, The Wild. • Ty has put his multi dimensional talents to good use in the world of fashion and modeling, scooping up several awards including CLEO`S Bachelor Of The Year in 2011, GQ`s Man Of The Moment and Cosmopolitan`s Mr April, both in 2012. • This year Ty lifted the prestigious Sexiest Man Of The Year title at the 2012 YOU Spectacular
BY MONIQUE ROSS
‘Eat Out’ App Dishes Up Restaurants to SA Diners on the Go Restaurant and food lovers are now able to turn to their phones for assistance in choosing a restaurant, when Eat Out, South Africa’s most definitive and credible restaurant guide, goes live with a smart phone app. Telmap, pioneers in mobile location-based services, will partner with New Media for the integration of its Eat Out brand into the Telmap Mobile Location Companion. Eat Out is accessible via a variety of media channels. At the centre of the brand is the website, supported by a weekly e-newsletter, Twitter, Facebook, Pinterest, an annual glossy magazine and the much-anticipated Eat Out Restaurant Awards held in November of each year. The website lists over 3,500 restaurants in cities and towns in all nine provinces. Users of the Eat Out App can now access useful and reliable content on Blackberry devices at no cost, with availability on Android devices just around the corner. Restaurants can be searched for by name or food type such as Italian,
Indian, Seafood, etc. Once a restaurant is selected, the information provided includes details about the restaurant, address and professional and/or reader reviews from Eat Out. Users can then initiate a navigation session (drive/walk) to the destination. The Eat Out brand launched in 1998 and is the gold standard of the South African culinary industry. With a heritage in celebrating excellence, Eat Out carries the highest credibility amongst chefs, restaurateurs and the South African food loving public. Eat Out users are keen foodies who are social and enjoy eating out with friends, family or business associates. Partnering Eat Out with Telmap increases the number of platforms on which Eat Out is available, and adds another very practical dimension to our current offering of up-to-the-minute, accurate and meaningful restaurant information,” said Anelde Greeff, Content Director: Eat Out. “Now quality restaurant content is more accessible on mobile devices than
ever before, which really speaks to today’s evolving on-the-go and increasingly spontaneous lifestyle.” Telmap, which is an Intel company, is a world leader in mobile location-based services, and has a solid reputation for providing customers with innovative value added services that enrich on-the-go experiences through integration of local content, community interactions, and relevant retail offers. “We are working hard on delivering ultra-local content to users in our key markets, as we view local content as a key factor in fulfilling our vision of serving all users’ needs while on-the-go,” said Motti Kushnir, Telmap CMO. “We will continue our efforts to integrate additional local content in South Africa, striving to optimize the user experience, making it broad, comprehensive and extremely useful.”
For more information about Eat Out, please visit www.eatout.co.za, look for the Eat Out page on Facebook or follow @eat_out on Twitter
MATHA ZONDI, 23
Most of us grab a quick cup of coffee every day but give little thought to the skilled Baristas whose job it is to prepare only the best shot of coffee for us. While skills vary depending on which machines are used, it’s the Baristas who grind the beans, tamp and are satisfied with nothing less than the perfect extraction. We get to meet five of Gateway’s dedicated and passionate Baristas working every day from 7a.m till 9p.m. When I joined Mugg and Bean I also went through that group’s training to get familiar with the menu and how they make coffees. Every Monday a team from Famous Brands visits us and checks things out as well as trains us when there are changes to any of the lattes. What’s your favourite drink to make? It’s a Flat White Cappuccino. I like coffee and this is a good cup of strong coffee.
PHUMLANI “BOMDASS” MKHIZE, 33 How long have you been a Barista? In total I’ve been a Barista for six years and I’ve been with Mugg and Bean for the last four years. Where did you learn or train to be a Barista? My initial training was with another coffee shop group which was opening branches at Gateway and Umhlanga and looking for new Baristas. Training took place in Cape Town and lasted for about three months,
Do you have a special pattern of latte art that you enjoy or are good at? My favourite pattern is a heart. It’s the one I’ve been best at from the very early days and it just comes naturally. How many cups of coffee, on average, do you make in a day? Customers love the cappuccino at Mugg and Bean so on a busy day I can easily make 60 or 70 cups a day! What makes a great cup of coffee? Good froth and a good balance of the Espresso... and a good Barista.
How long have you been a Barista? I’ve only been a Barista with Gloria Jeans for a year. Before that I was a pasta chef at Mimmos. Where did you learn or train to be a Barista? I trained at the Gateway store for almost a week. I got the feel for making coffee quickly and my training was a combination of practical and theory. I was a little nervous when I started but that went away quickly. What’s your favourite drink to make? I like doing cappuccinos. It's quick to make and you need to get the shot tempered right, froth the milk at the right temperature and blend it all together in the cup perfectly. Do you have a special pattern of latte art that you enjoy or are good at? My favourite is the heart because it looks good and you can do it in so many different ways. What makes a great cup of coffee? The right espresso shot for me. You need to make sure if you’re doing foam that you do it right and, when you’re pouring, you need to know what is needed for the different types of coffee you’re making — what needs more foam or less. You also need to keep your Barista kit correctly — your spoon, spatula and two thermometers must be kept in cold water. Being a Barista is special, especially when you get compliments from customers. I'm a Barista for now and I'm enjoying it.
SIYA NXUMALO, 22 How long have you been a Barista? Two years; before that I was a baker for Vida. I’ve always worked for Vida and been involved with coffee. I never ever thought that this would be the job I’d end up doing, but now I really enjoy it. Where did you learn or train to be a Barista? I learnt at the Vida store in Gateway. I spent three months training before I qualified to be a Barista.
ANGEL PANDA, 26 How long have you been a Barista? I’ve been a Barista with Fego for the past four years. I got a lead about the job from a friend and even though I didn’t really know what a Barista was, I was keen to find a job... Now I love what I do. I even tried being a waiter, but it’s making coffee that I love and I’m also proud of the fact that all Fego Barista’s in KZN now come and train with me. It's a great feeling.
What’s your favourite drink to make? Meia de Le Te (espresso and steamed milk). It’s actually an easy and simple drink to make and it’s a great cup of coffee to drink. Do you have a special pattern of latte art that you enjoy or are good at? I haven’t really tried because we don’t do latte patterns at Vida. I have seen them, though, and I like them — maybe I’ll get a chance to learn to make them one day.
Where did you learn or train to be a Barista? I was trained by another Barista at the Pavilion store. I trained for three days and then got to make coffee while she kept an eye on me. It took me a week to really know the menu and I stayed there for three years before coming to Gateway.
What makes a great cup of coffee? I think it’s a good strong cup of coffee, like an espresso. What is the most cups of coffee you’ve made in a day? The most cups of coffee I’ve made is around 300 cups. It’s possible because we don’t make the coffee too complicated, it’s just great coffee. At Christmas it gets even crazier but, it’s fun.
three weeks of combined theory and practical. They taught us all about coffee, what makes the perfect shot and even about handling milk.
What’s your favourite drink to make? I’ve got two — Cappuccino and Cafe Latte. I got my first compliment for a cappuccino and that was great; since then it’s been my favourite.
What’s your favourite drink to make? It is a Latte — it’s the right coffee to do designs on because it’s got lots of milk and less foam, which creates the right base for our art and it just looks better.
Do you have a special pattern of latte art that you enjoy or are good at? My favourite is a leaf, but I can also do a protea flower and a heart. It took me about a year to get good at these and I'm still trying to perfect my heart shape.
Do you have a special pattern of latte art that you enjoy or are good at? My favourite pattern is heart. The other is the Rosetta (leaf). One of my trainers did a dragon spitting fire and I'd be stoked to learn how to do that.
What makes a great cup of coffee? It’s a combination of how you make it. In a cappuccino it’s about the measure and the secret is in the coffee shot and getting that right.
SENZO NOJIYEZA, 28 How long have you been a Barista? Almost three years. I’ve been with Larney's for a year and before that I was a Barista at Woolworths. Where did you learn or train to be a Barista? I trained at the store at the Lucia Mall. It was
What makes a great cup of coffee? It depends on the beans. Then blending and making sure your shot is between 24 and 27 seconds (the volume). That's the base for the perfect coffee.
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From Disney comes acclaimed filmmaker Tim Burton’s “Frankenweenie,” a visually stunning, black-and-white, stop-motion animated film in 3D, featuring the talented voice cast of Catherine O’Hara, Martin Short, Martin Landau and Winona Ryder. “Frankenweenie” is a heartwarming tale about a boy and his dog. After unexpectedly losing his beloved dog Sparky, young Victor harnesses the power of science to bring his best friend back to life—with just a few minor adjustments. He tries to hide his home-sewn creation, but when Sparky gets out, Victor’s fellow students, teachers and the entire town all learn that getting a new “leash on life” can be monstrous. “Frankenweenie” is Tim Burton’s third stop-motion animated feature, following his two previous hits, the Best Animated Feature Oscar® nominee “Corpse Bride” and “The Nightmare Before Christmas,” Oscar® nominated for Best Visual Effects. The film releases on 26 October at Ster-Kinekor Gateway
A) Megan Fox B) Zac Efron C) Kim Kardashian
I know what you are probably thinking, “How can a person be so incredibly perfect?” What’s even scarier is that this godly person staring back at you is actually a born and bred South African, ‘Joburgian’ to be exact! Unfortunately for us he moved to Australia to pursue his music career, came 3rd in the 2006 season Australian Idols and was then signed to well-known recording label SonyBMG. Since then he has had many notable roles in programs such as, Neighbours ( An Australian Soap Opera), and more importantly international programs such as Steven Spielberg’s Terra Nova, playing the role of ‘Reynolds’ and he has been signed into the new season of the ever popular hit show, Glee, playing Rachel Berry’s new love interest at NYADA. One thing that is for sure I think any girl would love to be in Lea Michele’s (Rachel Berry) shoes, I know I certainly would!
Born Karen Lucille Hale, this brunette bombshell is fast becoming the ‘it’ girl on the Hollywood scene. Known for her role as Becca Sommers in Bionic Woman, Rose Baker in Privileged, Sherrie in the horror film Scream 4 and more recently for her leading role as Aria Montgomery in the hit series Pretty Little Liars, Lucy has cemented herself as a brilliant actress and a young celeb to be reckoned with. Like most ‘teen’ sensations these days Lucy is also a singer and believes her music will always be her ‘first love.’ Some of her soundtracks include Kids in America; Run this town; Make you believe and Bless myself (which also makes up part of the soundtrack for the movie, A Cinderella Story: Once Upon a song, where she plays the lead role as ‘Cinderella’.) Lucy is currently dating hunky actor Chris Zylke.
Q: What can you hold without ever touching it? A: A conversation. Q: What has a lot of keys but cannot open any doors? A: A piano. Q: What do you get if you cross a chicken with a cement mixer? A: A brick layer.
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*RICA in-store. Offers valid from 1 September - 30 September 2012, while stocks last. Terms and Conditions apply. All prices and usage rates advertised include VAT, unless otherwise stated. The postpaid and TopUp offers are available as “SIM only” and “SIM + Handset” options (collectively referred to as “the Packages”). The “SIM only” option is offered on a month to month, 6, 12, 18 or 24 month agreement. The “SIM + Handset” option is offered on a 6, 12, 18 or 24 month agreement. All Packages include the following in-bundle benefits: minutes, SMS/MMS and data, for national usage only to be used any time and to any network. Once-off SIM and Connection fee of R114 (incl. VAT) applies. The total value per month is calculated as follows: Package less subscription (Straight Up SIM value only) equals handset cost. Handset cost plus the advertised out of bundle rates for minutes, SMS/MMS and Data (MB) and VAS that a customer will receive on the Straight Up package, which amount will then be rounded down to the nearest whole number ten. Itemised billing is an optional service (subscription fee applies). CLI (Caller Line Identity) is a default service (free of charge). International calls are charged at current rates. BlackBerry® Terms and Conditions. Where BlackBerry® Internet Service (BIS) is not included in the monthly cost, kindly note that it is R57 pm. Where BlackBerry® Social and Email Plan is not included in the monthly cost, kindly note that it is R37 pm. Where BlackBerry® Social Plan is not included in the monthly cost, kindly note that it is R27 pm. To activate any of these services dial *147# and follow the prompts. On device browsing is available on the BlackBerry® Internet browser. Downloads, streaming and using your BlackBerry® handset as a modem are billed according to normal data rates. These rates and other Terms and Conditions are available at www.cellc.co.za or any of our stores. All rights reserved. BlackBerry®, RIM®, Research In Motion®, SureType®, SurePress™ and related trademarks, names and logos are the property of Research In Motion Limited and are registered and/or used in the U.S. and countries around the world. Google Maps, YouTube, Android Market, Gmail, Google Talk and Google Web Search come pre-loaded on your Android Smartphone. CLI is included in all TopUp and Postpaid contracts but Itemised Billing is available on request. Dial 147 or for full Terms and Conditions, visit www.cellc.co.za
FEATURE GATEWAY CAR REVIEW Photobylines: audipress@motorpics and Heléne Griffiths
BY HELÉNE GRIFFITHS
THE NEW AUDI SPORTBACK There was great excitement in the Griffiths household when I received the Audi A1 as a test car after a ‘dry’ period of my sabbatical due to hubby’s ill health. The happiest chappies were my granddaughters, Georgia and Nella, as they were the first to have the privilege of a spin in the A1. After I sold my newspaper at the end of 2010, I made a ‘car wish list’ to consider, should I have the urge to purchase one. The Audi A1 was one of the ‘top 5’ cars on this list and after this short test period I am convinced enough to move it to the top slot. It is sporty, efficient, practical and most of all a real ‘lady’s car’. Even my youngest son, Roy, commented that the Audi A1 Sportback suits me perfectly. As the newest member to the Audi range, this five-door hatch offers all the innovative qualities of the A1 3-door in a more practical and mature package. Measuring just 3.95 metres in length (identical to that of the A1 3 door) and is only 1.42 metres high - 6mm taller than the three-door version. There is also a vast array of customisation options available for the A1 Sportback.
Customers can choose to customise their cars with a number of body kits. The roof can be painted in a contrasting colour while interesting sticker sets can add interesting dimensions. The test car I had was silver with a black roof and was really stunning. ROAD STANCE The main reason I fell in love with the Audi A1 Sportback is its powerful road stance. The roof arch, the encompassing shoulder line and the sharply sloped C-pillars give it its characteristic silhouette, into which the rear doors are nicely integrated. The front clearly identifies the A1 Sportback as a member of the large Audi family. The upper corners of the single-frame radiator grille are bevelled, and the crossbars appear to float. The large air inlets feature distinctive edges and horizontal bars and the fog lights are located in their outer corners. REAR I have said it on many occasions ......... I am a ‘bum lady’ and the Sportback’s rear ‘does it for me’ and the wrap-around hatch emphasises the width of the A1. The rear hatch is starkly sculptured, forming a spoiler lip above the licence plate.
A black diffuser in the skirt forms the bottom of the rear end. I had the A1 1.4T FSI S line version and just loved the double exhaust pipes and their elegant trims on the left side. To continue with its good rear looks ..... the undivided tail lights are located below the spoiler lip. They have a wedge-shape, similar to that of the headlights and serve as three-dimensional design elements. Two chrome trims lend the brake lights that are amplified with reflectors, a ring-shaped appearance. The rear fog light is integrated into the brake light and uses its variably activated LEDs. The tail lights cannot be seen when the hatch is open and it has small LED lights on the rear side of the C-pillars. INTERIOR The interior is great! Spacious for a hatch and very sporty! The curved instrument panel resembles an aeroplane wing. Four round, protruding air vents are reminiscent of jet turbines and can be adjusted using a ball mechanism. The console on the centre tunnel is reminiscent of the rear of a sailing yacht.
Layout of the controls is ergonomically precise. The centre console is inclined slightly towards the driver. Located on its lower end are the switches for the secondary functions and the climate control system unit. The controls for the radio or the optional MMI navigation plus that my test car had are in the middle of the centre console. (The 6.5inch display can retract into the instrument panel when not in use.)
ENGINES The Audi A1 Sportback is available with a choice of four engines - three TFSI and one TDI. They cover a performance range from 63kW to 136kW. All of these units combine direct injection and turbo-charging. This down-sizing concept is what gives them their sporty performance with minimal fuel consumption.
The cleverly laid out instrument cluster has large dials - black faces, red needles and white digits. In the dark the instruments are lit in white, the buttons red. Somehow the sporty seats are just made for me and really suit me with my body fitting perfectly! The only little hiccup I had was a personal battle with the back headrest to fit my youngest grand-daughters car seat, but in the end I managed to fit it with no problem. LUGGAGE COMPARTMENT The Audi A1 Sportback will not win awards in this category but you can always fold down the split rear seat backs to increase the size. The L-shaped headrests remain in place with the rear seat backs folded down.
tiny little bit of wheel spin, brought great enjoyment to my granddaughters, who kept telling me I was faster than the car next to us! TECHNICAL HIGHLIGHTS One of the technical highlights of the A1 Sportback is the electro-hydraulic rackand-pinion power steering. The flow of oil is produced by an electric motor that works more efficiently than a strictly hydraulic system. Feedback is precise and sensitive, the response spontaneous. It has a sporty chassis with wide track and direct steering ratio. The A1 Sportback is equipped with the ESP stabilization system with electronic limited slip differential at the front to bolster the agile handling.
The smallest of three petrol engines is the 1.2 T FSI that retails at R227 400. I was privileged to test drive the A1 1.4T FSI S line, that is only available with seven speed S tronic transmission and has a price tag of R319 500 excluding all the optional extras. This is the most powerful engine in the range and the one that produces 136kW and 250Nm of torque. The sprint from zero to 100km/h is a matter of 7 seconds!!! A little quick pull off at a traffic light with a
SAFETY Standard passive safety features include two front airbags and 6 side airbags across all A1 Sportback models. The brake system is dual-circuit with diagonal split and includes all the mod cons such as ABS, ESP with EBD and EDL.
GATEWAY DIRECTORY LISTING GATEWAY DIRECTORY
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Visit www.gatewayworld.co.za for Terms and Conditions. Competition runs from 1st - 31st October 2012. C41817-SS 130x200.indd 1
9/12/12 4:21 PM
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Published on Nov 8, 2012