issue 13
DESCRIPTION
South MagazineTRANSCRIPT
ON
LY R
24
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IN
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VA
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AthLetes whO ARe pOweRed bY A cAuse
SPRING 2012
ChaRCuteRIe Sculpture FouR-dooR CouPéS permaculture
FantaStic prizeS to
the value oF r12 000
pluS taSting eden competition
For hobby cookS
wINFReeYour hANdY SojourNeY pLANTINg CALeNdAr
tekkIe towN FouNdeR oN the buSINeSS oF wINNING
beyoNd the CaveS
Braam van Huyssteen
CaNGo Route
the Feel-goodFactor
Maserati_GT-DRIVE (SouthMag 210x297) 08-12ctp.indd 1 2012/08/15 02:51:55 PMadverts south 9.indd 29 2012/08/17 3:34 AM
BARCELONA to VENICE4 to 14 April 2013Seven Seas Mariner
Cruise Fares from US$5,099 per person
ISTANBUL to BARCELONA24 April to 4 May 2013
Seven Seas MarinerCruise Fares from US$5,399 per person
BARCELONA to VENICE22 May to 1 June 2013
Seven Seas MarinerCruise Fares from US$5,799 per person
General Sales Agent: Janine PretoriusTel: 012 664 0925 Email: [email protected]
www.RSSC.com
Offer expires September 30, 2012. Fares and offers listed are: in USD, per person, based on double occupancy, apply to new bookings only, are capacity controlled, subject to availability, may not be combined with other offers and may be withdrawn at any time without prior notice. 2-for-1 Fares are based on published full brochure fares, may not have resulted in actual sales, and may remain in effect after expiry. Fares may not include personal charges, optional facilities and services fees as defined in the terms and conditions of the Guest Ticket Contract. Advertised fare includes government fees and taxes. FREE Luxury Hotel package applies to guests 1 and 2 only. A supplement of $300 per person applies for 3 or more guests. Meals, laundry, telephone calls, gratuities and other personal items, unless specifically noted, are not included and are the responsibility of the guest. Regent Seven Seas Cruises reserves the right to cancel the availability of any hotel inclusion. FREE Unlimited Shore Excursions are confirmed and available to book 180 days prior to cruise departure. Reservations are accepted on a first-come, first-served basis and number of excursions are subject to availability and exclude Private Arrangements and all Adventures Ashore programs. Number of FREE shore excursions featured may change based on availability at time of booking. A supplement applies on Regent Choice excursions. Restrictions apply and cancellations received 36 hours prior to shore excursion start date may incur penalties. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares, fees, and surcharges at any time. Complete terms and conditions may be found in the Guest Ticket Contract at www.RSSC.com. Ships’ Registry: Bahamas.
• FREE Unlimited Shore Excursions
• FREE Luxury Hotel Package
• FREE Unlimited Beverages Including Fine Wines and Premium Spirits
• FREE Pre-Paid Gratuities
• FREE Open bar and lounges plus In-suite bar set-up and mini-bar replenished daily
• FREE 24-hour room service and no additional charge for specialty restaurants
• Up to four gourmet restaurants, including the iconic steakhouse Prime 7, plus haute French cuisine at Signatures, Continental dining at Compass Rose, casual indoor and outdoor buffet dining at La Veranda, our new Tuscan-inspired evening restaurant Sette Mari at La Veranda and the al fresco Pool Grill
enjoy...IT’S ALL INCLUDED.
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Tel: 044 874 4027 • www.artaffair.co.za79 Market Street, George • GPS: 33°57’42.66”S | 22°27’24.54”E
Nico van Rensburg“African Stone Henge through my window II”
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10 Contributors
12 Editor’s letter and competition winners
14 Limelight: Flying highKnysna entrepreneur and
his SteadiDrone camera
support system
16 DirectionsBest of the new from
across the Garden Route
26 Sport/Cover Story: Fitness philanthropyHow the greater good
motivates two Garden
Route fitness fanatics
32 Destination: The Cango RouteCultural delights and
action aplenty
40 Business: Braam van HuyssteenSouthern Africa’s 2012
Ernst & Young World
Entrepreneur
46 Art: Two of a kindChristopher Smart
& Malcolm Solomon
52 Food: CharcuterieFleischmeisters along
the Garden Route
26
16
46
40 32
CONTENTS
52
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14
16
60Environment:PermacultureA natural way of life
66TastingEden:CookyourwaytotopprizesThe third quarter’s
winning menu
70Motoring:Four-doorcoupésFirst among unequals
76 SocialsSeen out and about
79 SubscribeandWINA two-night stay, bed
and breakfast, two bush
safaris and an elephant
experience at Buffelsdrift
Game Lodge outside
Oudtshoorn
80 LastWordI walked to my matric
farewell
70
60
79ON THE COVER Chantel nienaber & Dr JaCques van staDenPHOTOgRaPH melanie marémakE-uP Chantal GerberHaiR linDie from reD not hair stuDio
12 Fabulous reader give-aways up for grabs
wIn
75
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“Luxury Summed up in Three Words”
FOR RESERVATIONS, RATES, SCHEDULES AND SPECIAL PACKAGES, PLEASE CONTACT US:PRETORIA: TEL: +27 (0) 12 334-8459/60, FAX: +27 (0) 12 334-8464/8081
CAPE TOWN: +27 (0) 21 449-2672, FAX: +27 (0) 21 449-2067E-MAIL: [email protected]
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Meet some of the people who made this edition so special:
Melissa Reitz
is a freelance writer, blogger and mother of twin daughters. She grew up on the Garden Route, and then joined the South
African film industry, freelancing as one of the first female camera assistants in Cape Town for 10 years. Returning to her home ground to raise a family in the countryside, Melissa was inspired to begin writing in earnest, first for a local newspaper and then as a freelancer for various magazines and travel supplements. She is also an active blogger, and writes about raising her twins and the trials and tribulations of farm life.
Fawa
ConRadie
is well-known on the Garden Route – he was a pioneer in the fields of digital graphics, 3D animation and
special effects. He is passionate about his wife, two children, old properties, art, his bonsai collection, his beach house, sport, his three pets, and his stories. Although he now lives in Stellenbosch, he hasn’t lost his deep appreciation of the Garden Route and the people who live here. Fawa still loves to paint, illustrate, design and write. “Sometimes I am right and the rest of the world is wrong. I am a maker: I make time for stimulating challenges. I make art. I make friends. I make mistakes.”
neil oeloFse
It is with great sadness that we heard about the passing away of South copy editor Neil Oelofse of Garden Route
Media. It is with much appreciation that we remember this remarkable man. Neil made a lasting impression on all who met him – he stood tall, and had a sharp mind and a ready smile. He practised his trade with passion, skill and a good dose of humour. He will be greatly missed. We welcome Neil’s wife and business partner, seasoned journalist Janine Oelofse, as copy editor from the next issue of South.
contributors
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EDITORLiesl Hattingh | [email protected] 880 0869 or 082 777 5746
ASSISTANT EDITORItha Kieser | [email protected] 873 2771 or 082 333 7407
ART DIRECTORSean Robertson | [email protected] 446 0478
COPY EDITORMarguerite Moody 076 653 5728
WRITERSAthane Scholtz, Fawa Conradie, Timothy Twidle, Richard Webb, Marliza van den Berg, Colleen Blaine, Melissa Reitz
PHOTOGRAPHERSMelanie Maré, Desmond Scholtz, Tamara Claire, Charlene Harte, Colin Stephenson/Create Photography, Lisa Greyling, Richard Bosman, Pezula Resort Hotel & Spa, Russel Wasserfall, David Chancellor, Jeremy Freemantle, Motion Pixel
ILLUSTRATIONSFawa Conradie
ADVERTISINGSALES DIRECTOREugene Hugo | [email protected] 880 0869 or 071 672 3545
SALES ExECUTIvESLino Vermaak, Leroy Muguti | [email protected] 880 0869
FINANCIAL DIRECTORJuan Hugo | [email protected]
MARkETING AND EvENTS CO-ORDINATORShyne Murray | [email protected] | 044 873 2771
OFFICE ASSISTANTCharlotte Ngubane | [email protected] 021 880 0869
ACCOUNTSEldri Lombard | [email protected]
PRINTINGPaarl Media Paarl
DISTRIBUTIONOn the Dot | 011 401 5881
SUBSCRIPTIONS See page 79, visit www.southmagazine.co.za,send an email to [email protected] or call 044 873 2771Website: www.southmagazine.co.za
PUBLISHERSYoung Africa Publishing2009/000077/23Cape Town: Carpe Diem, Building A (Napoli), c/o Quantum & Proton Roads, Technopark, Stellenbosch, 7600Tel: 021 880 0869 | Fax: 021 880 0569George: 24 Market Street, George, 6529Tel: 044 873 2771 | Fax: 044 873 2784
© SOUTH 2010. All due care will be taken with material submitted but the magazine and the
publishers cannot be held responsible for loss or damage. SOUTH assumes no responsibility
to return unsolicited editorial, graphic, photographic or other material. All rights in letters
and unsolicited material will be treated as unconditionally assigned for publication and
copyright purposes and material will be subject to SOUTH’s unrestricted right to edit, crop,
adjust and comment. SOUTH is fully protected by copyright and nothing may be reprinted
in whole or in part with the written permission from the publisher, Young Africa Publishing.
While reasonable precautions have been taken to ensure the accuracy of advice and
information given to the reader, the editor, the publisher and the proprietor cannot accept
responsibility for any damage or inconvenience which may arise therefrom. The views
expressed in this publication are not necessarily those of the publisher.
flanel panel.indd 11 2012/08/19 7:45 PM
12 | | Spring 2012
ED’S LETTER
PH
OT
OG
RA
PH
DA
NIE
NE
L
Follow South on
The lyrics of a song by Noah and the Whale churn in my head. It is during the roller-coaster ride of our baby boy’s fi rst few months that I hear the news. First, a friend and colleague passes away, then an uncle.
This tale is not one of sadness though.The fi rst instance was unexpected and brought a man’s life to a premature end.
Yet his last moments were spent asleep, with his arms wrapped around his beloved wife and son, his last-born. In that moment, this was surely the safest place in the world from which to depart it.
The second came after years of sickness and many recoveries. In the days that followed, my aunt found a letter her husband of many years had written several months earlier. It listed the many things he had loved and appreciated about her and concluded with encouragement to focus on a number of things he believed would be good for her in the future. Words that will sustain her in diffi cult times.
Which leads me to the last line of the song: “What you share with the world is what it keeps of you.” In this instance, inspiration for us to live our lives wholeheartedly in the manner we’d like to be remembered and – no matter what our situation – to demonstrate our love to all the people we care about. It is what fuels the cycle of life.
LIESL HATTINGH Editor
“IF YOU GIVE A LITTLE LOVE, YOU CAN GET A LITTLE LOVE OF YOUR OWN.”
• The Consol Solar Jars were won
by Debrah Watson and Coral-Lee
Nortje.
• The Boplaas port hamper was won
by Quentin Horn.
• A R500 shopping voucher from
Sandra’s Closet was won by
Rosita Kuschke.
• A R250 sushi voucher from
the Peperboom Restaurant in
Great Brak River was won by
Venita Harris.
• A R350 lunch or dinner voucher for
two people at the Kurland Hotel at
The Crags outside Plettenberg Bay
was won by Craig Wahl.
• A weekend for a family of four
people in a self-catering chalet at
Rooiberg Lodge near Vanwyksdorp
was won by Patrick Good.
• A R400 dinner voucher at
the Transkaroo Restaurant in
Great Brak River was won by
Rienette De Jong.
• Tickets for four people for the ghost
trail in Prince Albert were won by
Magda Marshall.
• The weekend pass ticket to the
Vodacom George Cheese Festival
was won by Marco Gemina.
• The Lobotoy-me rhino made
by Hannalie Taute was won by
Suzanne Price.
• The Ruby and Rocket broach
and set of earrings were won
by Monique Konigk.
• A R200 voucher from Health
& Living in George was won by
Nade Welch.
• A three-night stay and meerkat tour
for two people at De Zeekoe Guest
Farm was won by Barbara Harrow.
• The port hampers (two six-bottle
cases) from De Krans Wine Cellar
were won by Magda van Eyck and
Marco Germina.
• The two lucky readers who won
a signed copy of Basic Bird ID in
South Africa by Peter Ginn and
Geoff McIlleron were Linda Blaine
and Peter Dovey.
winners Here are the lucky South readers who walked away with the winter prizes:
Turn to pages 75
and 79 for this quarter’s
exciting give-aways.
Remember you can enter
our competitions
via Facebook, email
and SMS.
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“
14 | | Spring 2012
A young Knysna entrepreneur is making waves in the
international media production world with his revolutionary
aerial camera support system, the SteadiDrone.
Outeniqua rust” is certainly not an epithet that applies to 28-year-old Duran de Villiers. “I’ve never known
exactly what I wanted to do, but I am always passionate about whatever I undertake,” says the young entrepreneur. This is certainly evident in his latest venture – his automated, remote aerial camera platform, the SteadiDrone, is transforming the filmmaking world.
“I first got the idea when we were filming the Otter African Trail Run, when I realised there
wOrds MELISSA REITZ PhOtOgraPhs couRTESy of MoTIon pIxEL
FLYINg high
is a gap between where a handheld camera can go and where a helicopter can go,” explains Duran, who runs his own media production company, Motion Pixel.
Researching aerial support for cameras, Duran found rigs in Germany and New Zealand based on a similar concept to the one he had in mind, but none of them was specifically designed to carry large high definition (HD) cameras for professional motion picture filming. Realising the potential for large cameras was unlimited,
abOve Duran
de Villiers
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Spring 2012 | | 15
limelight
Duran started experimenting to develop a rig that could provide a diversity of camera positions not available to photographers before.
Three months later, Duran had turned his concept of a multi-rotor machine into a reality and the first SteadiDrone was ready for flight. With fully automated flight ability, including GPS navigation, and working from a three-axis gyro stabilised mount, it enables photographers to take their cameras to any desired height via remote control and a set of “virtual reality” goggles with live video feed.
After initially struggling to obtain parts manufactured to his specifications, Duran took the bull by the horns and invested in his own machinery and a 3D printer. With the assistance of his small, hardworking team at Motion Pixel, he developed, designed and manufactured the lightweight, carbon fibre SteadiDrone. And since online sales started a month ago, Motion Pixel has been inundated with requests and agency offers worldwide.
“I believe you can’t be successful on the Garden Route if you are closed off to the outside world,” says Duran, who is a firm believer in the power of online marketing and social media.
Apart from manufacturing and selling the SteadiDrone, Duran and his team have been kept busy using the aerial camera platform on film sets all over South Africa, shooting noteworthy commercials such as one for Tsogo Sun International and another for Audi. The team also contributed a few essential shots to a Dirty Soul Productions feature film entitled Scaredy Cat and the rig has been requested for the next Mad Max film to be shot in Namibia.
So how did it all start? After finishing school at Knysna High School, Duran followed his parents to New Zealand where he completed a basic TV production course. But he had left his love in South Africa and it wasn’t long before he returned to Knysna to marry the girl of his dreams, Alexa, at the tender age of 20. This spontaneous decision proved good for not only his heart, but also his career as he was soon offered
a job running a weekly DStv broadcast for a church, where he was required to manage and edit the show, and train the camera crew. The job was a huge leap forward for Duran as he had to teach himself everything, but was also gaining invaluable experience in the media production world. It was during this time that he purchased his first digital camera, a Nikon D100.
“I bought the camera, and that weekend I did my first wedding shoot,” says Duran, who then went on to win a gold award for portrait photography in the 2008 Sony Professional Photographers of South Africa competition. He has since captured over 120 weddings.
After proving to himself that he had an eye for photography and a passion for filmmaking, Duran took the next leap in his career and with Alexa, started Motion Pixel in 2008. What began as a small stills and video production studio at his home has now grown into the biggest media production company in the greater Garden Route area, employing a team of three other professionals – Frans Fourie, Marek de Villiers and Jaco Horn. The company specialises in professional photography, HD video and television production, and advanced aerial media and drone systems. It houses the SteadiDrone workshop as well as Camera Light, one of South Africa’s largest online photographic lighting and accessories retailers.
“Every client has different needs, and this keeps us creative and diverse,” says Duran. “We are not interested in becoming just another big city production company, but prefer to focus on being specific and unique, almost boutique-like.”
So what does the future hold for this go-getting young entrepreneur and his rapidly unfolding career? “If my company stops moving forward I’ll want to move on to something else. My dream is to be a film director and perhaps the leading remote aerial camera system manufacturer in the world. And I know I’ll get there.”
[email protected] www.motionpixel.co.za
above LeFT
Duran flying the
SteadiDrone outside
motion Pixel’s offices
in Knysna
above A shot taken
from the SteadiDrone
‘. . . you can’t be successful on the Garden route if you are closed off to the outside world.’
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directionsThe besT new producTs, shops, resTauranTs, services and evenTs.
a rare sight indeedIt is most unusual to see flamingoes on the beach in Sedgefield.
Photographer Lisa Greyling says she was fortunate to be in the
right place at the right time: “In the 12 years I have lived here,
I have never seen them on the beach. Sometimes, every three to
four years, they settle further in on Swartvlei Lake. They stayed
in the same spot near the river mouth for some time too – must
have been something they liked to eat there!”
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DIRECTIONS
Spring 2012 | | 17
THE BEST NEW PRODUCTS, SHOPS, RESTAURANTS, SERVICES AND EVENTS. PHOTOGRAPHS L ISA GREYLING AND SUPPLIED
GOURMET GETAWAY So you think you can’t cook? At the African
Relish Recreational Cooking School in Prince
Albert, you will quickly learn otherwise.
The school offers scheduled courses with
visiting chefs, tailor-made cooking courses
and casual, half-day or full-day cooking
demonstrations. They are very conscious of
the provenance of all the ingredients used
and work strictly according to the seasons
to ensure everything is fresh and locally
produced. African Relish is open to the public
in winter on Fridays and Saturdays and in
summer from Wednesdays to Saturdays.
Contact Virna Gouws at 023 541 1381 or visit
www.africanrelish.com.
Don’t miss these amazing courses:
Neil Jonker: 7-8 September
THE ART OF BREADMAKING
Reza Mahammad: 14-16 September
THE SPICE PRINCE OF INDIA
Escape Cycle Tour: 17-24 September
GOURMET CYCLE TOUR IN THE KAROO
Jacques Erasmus: 28-30 September
CUTTING-EDGE CONTEMPORARY CUISINE
Stefan Marais: 9-11 November
SIZZLING SUMMER BISTRO COOKING
The new African Relish Wine and Kitchen
Shop offers unusual wines from a selection of
boutique wineries in the Western Cape. They
also stock a selection of Zwilling Henckels
chef’s knives from Germany, Staub
cookware from France, Lassar ceramic
knives, French kitchen linen, hand-made
kitchen items, preserves, local olive oil
and olives, honey and much more.
A perfect place to browse and buy.
directions.indd 17 2012/08/17 5:29 PM
044 382 0274 www.metelerkamps.co.za Knysna
STOCKISTS OF KITCHENWARE, APPLIANCES AND FIREPLACES
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Spring 2012 | | 19
DIRECTIONS
TEE OFF IN STYLETop international golf and leisurewear brand Duca Del Cosma is now available in
South Africa. This wide range of golf and leisure shoes, clothing and accessories,
exclusively designed by Italian Baldovino Mattiazzo, will give all golfers the chance
to enjoy a brand that not only complements their golf swing but also their lifestyle.
The Kuba golf shoe was recently nominated for a German Design 2012 Award.
Duca Del Cosma also has an extensive women’s range designed to be functional
yet stylish – the top-of-the-range, award-winning Hybrid ProTraction sole is
combined with fashionable snakeskin patterns, shades of girly pink or
a sportier look. The clothing range includes windbreakers, rain
jackets, polo shirts and pants and even golf bags. Get it online
at www.ducadelcosma.co.za or at the Fancourt, Pezula and
Plettenberg Bay golf clubs.
Algoa FM is an adult contemporary radio station broadcasting between 94 and 97 FM Stereo in the Southern and Eastern Cape. The station’s presenters hit the road to the Garden Route on a regular basis, presenting various activations in the form of hit-and-vibe mobiles, live broadcasts or interactive mall activations. Don’t miss out on meeting the friendly and down-to-earth presenters from Algoa FM, like the young and lively duo Wayne Hart and Lauren Mungur. They broadcast their perpetually
upbeat and popular show from 3pm to 7pm. Many more of these types of activations can be expected when Algoa FM celebrates its first birthday on the Garden Route on 1 December 2012. Festivities are expected to start in late November. Contact Jennilee Peremore at 041 505 9474 or [email protected], or visit www.algoafm.co.za, www.facebook.com/algoafm or twitter: @AlgoaFM.
Metelerkamp’s is a unique appliance and houseware retail
outlet situated in Knysna. They stock a large range of
quality branded kitchenware, appliances and fireplaces
that you won’t find in the “run of the mill” chain stores.
Metelerkamp’s recently launched a user-friendly, 24-hour
online shopping website. Of their 10 000 products of
which 2 000 are available online at this stage, but they
keep their service as fast as possible and deliver anywhere
in South Africa. Brands include Le Creuset, Cuisipro,
Eva Solo, Falcon, Esse, Smeg, Morso, Godin, Franco-
Belge and Piazzetta. They also boast eco-friendly, good
glassware, specialised bakery, imported kids party and
silicon range sections. Have we mentioned the high quality
“tested beforehand” coffee machines and the fireplace
section with brands such as Morsø? Contact them at
044 382 0274 or visit www.metelerkamps.co.za.
ONLINE WITH METELERKAMP’S
ALOGOA FM TUNE IN NOW !
Knysna 94.3 FM
Sedgefield 96.0 FM
Wilderness 96.0 FM
George 96.0 FM
Mossel Bay 96.0 FM
Albertinia 96.0 FM
FROM THE GARDEN ROUTE TO THE WILD COAST
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20 | | Spring 2012
DIRECTIONS
Healing ozoneOzone is one of the most potent sterilising agents available. Knysna-based The Ozone Company has been involved in bacterial and odour removal since 1998 – their ozone generators will clear out smoke odours and have been used for general deodorising and sterilising purposes in leading hotels such as Fancourt and Pezula. Now a powerful combination of 100% natural oils and pure ozone for external application to
skin ailments and irritations has been developed. Ozone Healing Gel can be used for eczema, psoriasis, fungal infections, burns, ulcers, cold sores, pimples, blisters, acne, scars and athlete’s foot. The amazing new Ozone Jojoba Topical Gel with its natural jojoba oil and ozone gas has even better antibacterial, antifungal, antimicrobial and moisturising properties, with excellent stability and shelf life, a high vitamin E content, increased skin absorption and a softer, more natural aroma. Contact Charles Bowes-Taylor at 082 492 2332 or visit www.theozonecompany.co.za.
LOCAL ENTERTAINER CLAUDE HITS THE SCREEN Claude Pretorius is one of the finest and most versatile performers in South Africa, especially in the Southern Cape and on the Garden Route. His repertoire includes acting as MC for the Egoli roadshows and on the stages of Die Burger and Beeld at events such as the KKNK, Aardklop, the Bravo Music Festival and the Musiek Oppi Lande Festival. Claude loves radio and has produced and presented for Eden FM, Algoa FM and Suidkaap FM. This talented entertainer also sings, but his first love remains presenting to audiences. Earlier this year, he swapped the microphone for a job as field presenter of kykNET’s Afrikaans magazine programme Kwêla. He now travels around the country, meeting new people and exploring new places. Contact him at [email protected] or 083 650 4109.
Make the most of your gardening time by investing in
a planting calendar by Sojourney. The calendar helps
you to maximise the yield of your garden by providing
an easy-to-follow guide for when to tackle tasks such
as sowing, pruning and weeding for the best results.
Tasks are split for plants that produce fruit below and
above the ground, as the natural cycles of the moon
affect them differently, says the creator of the calendar,
Julisa Petersen. “I have had calls from commercial farmers
who couldn’t believe what a difference following this
guide has made to their crops,” she says. The calendar
is designed for all types of gardeners. Included in this
issue of South is a handy planting guide from Sojourney,
illustrating when to plant which vegetables and how long
it will take before you can harvest them. Order your 2013
planting calendar at 044 382 2913, 083 334 7089 or
[email protected], or visit www.sojourney.co.za.
PLANTING NATURE’S WAY
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22 | | Spring 2012
DIRECTIONS
MEET KNYSNA’S TALENTED DESIGNERS AND FOODIESThe Knysna Local Design and Food Market is a project developed
by a team of passionate young creative people from the area.
The market’s launch during the Knysna Oyster Festival last year was
so successful that the team decided to host it on a quarterly basis.
It provides a platform for talented designers and foodies along the
Garden Route to promote and sell their goods in a beautifully styled,
buzzing environment. They can express their skills and talents in terms
of handmade design, vintage goods and food. There is ample seating,
so shoppers can tuck in to a delicious, casual dinner and a glass
of wine – all while enjoying live entertainment by local musicians.
The next Local Design and Food Market will be held on 23 September
2012 from 5pm to 9pm on the upper level of the Knysna Square
parking garage in Rawson Street. Contact Sarah Barnhoorn at
072 874 2230 or www.facebook.com/KnysnaMarket.
beansaboutcoffee These days you will find well-known chef Stefan Jamneck roasting coffee
beans in the early morning at his speciality coffee roastery beansaboutcoffee
in George. “It’s not really a coffee shop, but a roastery that serves coffee – we are
a factory with a showroom,” he says. “Coffee is not just coffee. There is a chemistry
behind it and this is what appeals to me.” He roasts only 100% Arabica beans, and beans
from South America, Brazil and Peru, with a top-notch German Giesen roaster which he
also imports for other roasteries. He has teamed up with his brother, Thomas, who started
the first beansaboutcoffee in Dullstroom, Mpumalanga, in 2009 and later opened roasteries
countrywide. In his “showroom”, Stefan also sells coffee machines and all kinds of coffee
paraphernalia. Contact Stefan at 083 447 2047 or visit him for a café mocha, espresso or
cappuccino at 117 York Street opposite Spur. www.beansaboutcoffee.co.za.
GREEN FINGERS WITH AUTOPOTSThe principles of permaculture are the glasses through which George-based Greenergy Solutions views the challenges of the modern world. The company is an agent for The Hortishop, and sells the AutoPot self-watering system – this “easy2grow” system is used by commercial growers all over the world. It results in maintenance-free and optimum growth, without wasting a single drop of water. The system will water and feed your plants using 8.5 litre pots without the need for pumps, timers, electricity or connection to the water mains. The easy2grow starter or multiple extension kits provide everything a plant requires. AutoPot plants can be left unattended for weeks – the water is gravity-fed from a tank. Contact Dermot Scott at 083 452 8067 or visit www.autopot.co.uk.
directions.indd 22 2012/08/17 5:31 PM
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equipment, stock,marketing, skills or experience!
www.jamfactory.co.za +27 (0)12 470 3602
www.bridgewealth.co.zaRETURN ON MINIMUMR1 000 000 CAPITAL 19%
adverts south 9.indd 3 2012/08/17 3:10 AM
24 | | Spring 2012
DIRECTIONS
LOOKING FOR ADVENTURE? 1 SEPT: Agri Herold Landboufees MTB:
80/45/20km, Herold, Essie 084 279 1065
29 SEPT: Chandelier Full Moon Midnight
Run: 45/25/15km, Oudtshoorn,
www.fullmoonmidnightrun.yolasite.com
29 SEPT: Oystercatcher 2-Day Trail Run:
26 and 21km, Mossel Bay,
www.southerncrossadventure.co.za.
7 OCT: Mossel Bay Junior Triathlon
& Biathle: Mossel Bay Festival,
www.trisport.co.za.
13-14 OCT: Otter African Trail Run:
4.8 and 42km, Tsitsikamma National Park,
www.theotter.co.za
4 NOV: Santos Beach Triathlon:
Mossel Bay, www.trisport.co.za
8-11 NOV: Fairview Dryland Traverse:
8, 26, 29 and 21km, Cango Caves and Swartberg
Nature Reserve, www.drylandtraverse.co.za
LODGE ON THE LAKE The luxurious Lodge on the Lake is a five-star guest house nestled on the hillside of Wilderness, overlooking the
spectacular Island Lake and the mountains beyond. Guests are offered internationally competitive exclusivity in both the
guest house and the adjoining wellness spa. Guests have a choice of five luxuriously appointed rooms – each boasting
a private bath, shower and balcony offering an undisturbed view. The rooms are individually and tastefully decorated in
predominantly earthy tones. The honeymoon suite is a painstaking labour of love and is not reserved for honeymooners
alone. Leave your stress at the door and allow yourself to sink into a truly restorative experience at the tranquil wellness
spa. There are three treatment rooms which are sure to leave you feeling revived and invigorated. Contact the Lodge on
the Lake at 044 877 1097 or visit them at 746 North Street, Wilderness or www.lodgeonthelake.co.za.
HOURS:MON-FRI: 8am - 2amSAT: 2pm - 2am
SUN & PUBLIC HOLIDAYS: 2pm - 2am(365 DAYS A YEAR)
The smart way homeGood Fellas is a hassle-free alternative to drinking and driving – it is
now the preferred choice of thousands of responsible South Africans.
As a member of Good Fellas on any of their different packages, you
can benefit from a personal chauffeur at your disposal, enabling you
to not only enjoy yourself, but also do it responsibly. Half of all vehicle
crashes are alcohol related, and today’s very strict legal blood alcohol
limits mean the only safe course is NOT to drink and drive. Good
Fellas will get you home safely in your own car! The call centre in Port
Elizabeth services regions nationwide, including the Southern Cape,
and members can now use the service in George and Wilderness.
Trips to and from other towns (Knysna, Mossel Bay, Oudtshoorn,
Great Brak River, Sedgefield and Plettenberg Bay)
can be pre-booked 24 hours in advance. Contact
the call centre at 0861 433 552 or 0861 GFELLA,
or visit www.gfellas.co.za to sign up today.
directions.indd 24 2012/08/17 5:31 PM
A Creative Lifestyle Shopping Experience
On N2 highway 3 km East of Plettenberg Bay 044 533 1395GPS 34°02'04"S - 23°22'20"E
SHOPS, STUDIOS AND RESTAURANT NESTLED IN LUSH INDIGENOUS GARDENS
adverts south 9.indd 17 2012/08/17 3:27 AM
26 | | Spring 2012
F I T N E S S
words ATHANE SCHOLTZ PhotograPhs mELANiE mAré
P h I L a N t h ro PYTwo Garden Route fitness fanatics have discovered that using their sporting talent to highlight the plight of others is a great motivator to up their performance.
sport cover story.indd 26 2012/08/16 5:40 PM
SPORT
sport cover story.indd 27 2012/08/16 5:40 PM
SFA013 Soccer South.indd 2 2011/10/31 11:17 AMadverts south 9.indd 27 2012/08/17 3:34 AM
Spring 2012 | | 29
SPORT
I F Y O U T O L D 39-year-old Chantel Nienaber 10 years ago that she would be participating in an off-road version of the Comrades Marathon, she would have thought you were crazy. “I studied Fine Arts and was not at all sporty at school. I bet people who knew me then would never believe it either,” she laughs.
Sporting a funky hairstyle and a tracksuit to match, she chats to me over coffee at Fancourt where she is a personal trainer to private clients. “I was always interested in fi tness, but mostly as a ‘gym bunny’ who had never really run outdoors, until I started a new job around 10 years ago – which included a regular morning jog with my boss. These days, I am a serious trail runner and manage a company that organises such events.”
She swapped art for fi tness, being initially employed in sales and marketing at the Health and Racquet Club which became Virgin Active, and later as a personal trainer and sports and leisure manager at Fancourt. “During my job interview with the then Fancourt CEO Ingrid Diesel, she was particularly excited about my becoming her new running partner. I wasn’t going to let on that until then my running kilometres had been limited to a treadmill.”
With Ingrid, Chantel tackled her fi rst 21km race – the Knysna Forest Half Marathon. Seven years later, Chantel started Signature Body, a health and fi tness company specialising in fi tness training, team building and trail running sporting events. “I had always run the Knysna Forest Half Marathon comfortably, until my husband Markus thought I could do better. In 2010, he challenged me to run it within 90 minutes, a time that to my surprise I managed to beat by a few seconds.”
Realising that she may have competitive talent, she started competing seriously and soon claimed her position on the podium in local events on a regular basis. One of the ways in which she marketed her company was by running in a pair of bright pink track shorts. These attracted the attention of the editor of Trail magazine, for which she now writes. More signifi cantly however, her trademark gear got her invited to a unique fundraising event that would change her perspective on sporting events forever.
The Mamu Loman Federation is a group of adventure sportspersons who perform bizarre physical feats to raise money for various charities. Chantel was invited to participate
in the federation’s 104km Valley Run through the Valley of a Thousand Hills. Held the day before the Comrades Marathon, the event appoints no winner and has only one goal – for everyone to complete it successfully. “It was all about enjoying the environment, pushing your physical boundaries and creating awareness for the benefi ting charity, The Unlimited Child. The vibe throughout the event was zany and positive, leaving the participants tired but exhilarated – while everything was for a good cause.”
On the way back from Durban, Chantel and Markus decided to shift the focus of Signature Body’s sporting events. “Participants in our events are given the opportunity to help local communities, while enjoying the surroundings and a healthy lifestyle at the same time. There is no prize money, and instead all funds raised through entry fees go towards supporting local charities.”
While winning may not be the goal of her company’s events, her raised running profi le draws the attention of sponsors – as long as she stays on the podium. “Every time I run, there is more at stake. My business, sponsors and ultimately the people who benefi t from my running are all stakeholders in my performance. This is a great motivator, albeit a stressful one at times. But it is a responsibility and challenge I welcome.”www.signaturebody.co.za
Chantel’s company
specialises in
fitness training,
team building
and trail running
sporting events
CHANTEL’S TOP 5 ACHIEVEMENTS Participating in the 250km, five-day Cape Odyssey
from Hermanus to Stellenbosch in 2007 – Chantel’s
first trail running race
Winning the 2011 Wildcoast Wildrun
Completing the 104km Valley Run, the off-road
version of the Comrades Marathon, in June 2012
Winning the 2011 Lesotho Wildrun
Participating in the two-day Grootvadersbosch Trail
Run in July 2012
Winning the women’s division of the 38km
Outeniqua Traverse in August 2012
sport cover story.indd 29 2012/08/16 5:40 PM
30 | | Spring 2012
SPORT
E V E R Y W E E K E N D and at least one weekday afternoon, 34-year-old Dr Jacques van Staden of George and his team don their shiny white and blue outfi ts and go cycling for a cause. They hit the road for 15 children with type 1 diabetes from the Southern Cape whose costly insulin shots are funded by a sponsorship programme.
“I took over the Centre for Diabetes Excellence (CDE) in George from Dr Len de Villiers, where nursing sister Maureen Barnard was already doing exceptional work in teaching diabetic children how to cope with the condition,” says Jacques. “In January 2008 Maureen invited me to a camp she had organised for diabetic kids of all ages and backgrounds. The physical difference between children on analogue insulin and those on subsidised human insulin was all too apparent. The latter group was smaller and weaker, and the kids ended up in hospital more often. The monitoring of insulin use was also unsatisfactory. I started wondering if there was a way in which at least some of these children could be given more of a fi ghting chance.”
A keen cyclist, Jacques saw that many riders were donning sponsored cycling gear and realised the potential of visibility. “I approached sponsors, promising to ride as often as I can and to pursue podium fi nishes for additional exposure, and Team Cycle 4 Diabetes was born. Through the years, some good cyclists have joined the team and we have made the top 10 in many local races. We are very proud of our performance as we aren’t professional
riders – but we often give the professionals a good run for their money.”
Jacques says although podium fi nishes motivate sponsors to recommit, riders willing to buy Team Cycle 4 Diabetes gear just to ride for the cause will also have an impact. “If a rider is going to spend money on cycling clothes anyway, buying ours will mean more visibility for us and potentially more funding for children with diabetes.”
In 2010, the CDE run by Jacques and Maureen won the Servier Award for Community Involvement for the sterling work the centre is doing in the Southern Cape.
There are currently more than 90 children with type 1 diabetes in the local community in need of assistance. Children from birth to 18 years are eligible, but are strictly screened and monitored to ensure that the insulin is used correctly and responsibly. Depending on the age and activity level of the child, it costs between R800 for a small baby and R6 000 for an active teenager per month for analogue insulin.
As treatment is ongoing and has to be paid for in advance, sponsors have to make relatively long-term commitments. This only increases the motivation of Jacques and his team to get out there and ride: “In a strange way, we benefi t as much as the children for whom we ride. Were it not for them, we may not make the effort on an icy winter’s morning to go and cycle in the rain, but they depend on us. In return, we not only remain fi t and healthy, but we can’t deny the feel-good factor of knowing that somewhere out there, there is a child with a better quality life and a greater chance of longevity.”www.teamc4d.co.za
Come rain or shine,
Jacques is out
there on the road
for children with
diabetes
JACQUES’ TOP 5 ACHIEVEMENTS
Seeing the difference analogue insulin has made in
the life of a young patient, Lewin Hartnick – Lewin is
now going to school and has not been hospitalised
for three years
Ruan du Toit, who started as a junior rider with the
team, getting a professional contract with the Blend
Property Group MTB team three years later
Jacques and Danzil Afrika winning the 2012 36one
MTB Challenge as a team relay in just over 15 hours
Conrad Viljoen winning the 2012 Wild Pig MTB race
Taking fifth place in the 2012 French Creek Iron Tour
in Phoenixville, Pennsylvania, US
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Against the backdrop of the majestic
Swartberg mountains, the Cango
Route offers spectacular scenery,
serene stillness, a host of cultural
delights and action aplenty.
words T IMOTHY TWIDLE
PhotograPhs TAMARA CLAIRE
cangoRoute
BE CaPtIVatEd oN thE
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destination
Spring 2012 | | 33
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34 | | Spring 2012
destination
he Cango Route lies to the north of Oudtshoorn and runs for some 40km on either side of the R328. Around 30 different destinations of choice offer the traveller the opportunity to view wildlife, peruse the work of local artists, sample fine food and fare, participate
in outdoor activities and visit the Cango Caves. Along the route a number of lodges, holiday farms, guest houses and cottages provide accommodation of good quality amid stunning scenery and a peaceful, rustic ambiance. The friendliness of the people, coupled with a wide variety of things to do and see, ensure that a visit to the Cango Route will be truly memorable.
A good point of departure for exploring the Cango Route is the Cango Wildlife Ranch, home to 75 different species of birds, reptiles, mammals, primates and miscellaneous members of the cat family. Overhead walkways take visitors across a series of enclosed areas, in which the animals are free to roam at will; a safe viewing distance is maintained at all times and the arrangement eliminates the need for retaining grilles. It is possible to enter the enclosures of some of the animals, but only under the direct supervision of at least three specially trained Cango Wildlife Ranch staff members. A considerable amount of work is being done to promote and fund the conservation of endangered species, most notably the African cheetah, the Madagascan lemur and the Bengali tiger. A visit to the Cango Wildlife Ranch is a fun adventure for the whole family.
At the Cango Ostrich Farm, a guided tour reveals the history and present status of the ostrich industry, followed by a walk past the bird runs. A paddock allows visitors to take an assisted ride on an ostrich, after which a trained jockey gives a demonstration of how it should be done. The tour concludes with visitors being given the opportunity to stand on a clutch of seven ostrich eggs, testament to the strength of the shells of these eggs.
Above all, the Cango Route is synonymous with activity and at Team Building Institute (TBI) Adventures, visitors can indulge in outdoor pursuits with a passion. The venue has a fabulous location in the foothills of the Swartberg
mountains. “We offer hiking, kayaking, rock climbing, quad biking, abseiling, adventure caving and group activities. We receive three categories of visitors – school groups, corporate groups and holiday-makers,” says Mike Lombard, the moving spirit of TBI. The group activities are essentially team building exercises, that make the participants all too aware, as Mike puts it, “that you can’t do it on your own”. Each activity is followed by a debriefing session, in which the practical lessons of the exercise are reinforced. The grandeur of the Swartberg mountains adds to the enjoyment of the activities. “Out in the mountains one is at one with nature,” observes Mike, “and for many, the experience is both cathartic and therapeutic”.
Wilgewandel Holiday Farm affords action aplenty for those of tender years. Set in the heart of the picturesque Schoemanspoort, the farm has a small lake and a variety of energetic amusements ranging from boating, descending on foefie slides, powering pedal cars, driving quad buggies and playing gwara gwara golf to riding on donkey carts and camels. There are also trails for mountain biking, bird watching and hiking. The camel rides, assisted by guides on a 200-metre out-and-back loop, are a firm
‘PeoPle come here for the day and they don’t want to leave.’
Mariana serfontein Pottery
@ Bella-Mia
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Spring 2012 | | 35
destination
Cango Wildlife Ranch ArtKaroo
The Cango Route Crassula Aborescens (Jade plant) @ Bella-Mia
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destination
36 | | Spring 2012
Cango Ostrich Farm Cango Wildlife Ranch
ArtKaroo De Oude Meul Country Lodge and Game Farm
cango route.indd 36 2012/08/16 6:07 PM
Spring 2012 | | 37
destination
favourite. Says George Muller, who founded the venture 12 years ago: “People come here for the day and they don’t want to leave.”
For those of an artistic turn of mind, visits to the ArtKaroo gallery in Oudtshoorn and the studio of Mariana Serfontein at Bella-Mia Farm, Schoemanshoek, will be a balm of inspiration.
ArtKaroo, at 107 Baron van Reede St, the main thoroughfare of Oudtshoorn, opened four years ago and serves as a creative hub for artists living and working in and around the town. The building is a 1940s cottage that has been converted into a gallery. A selection of paintings, ceramics and sculptures, typically the work of 15 to 17 artists, is changed every two months.
At Mariana Serfontein Pottery @ Bella-Mia, Mariana designs and fabricates a unique style of tableware. “I see the clay, I see the pots,” she says with unbridled enthusiasm. Much of the
pottery is snapped up by international visitors who come to her well-organised studio, while the balance is distributed to a number of outlets along the Garden Route, to wit Sleeping Beauty in Riversdale, ART@39Long in Great Brak River and Tsikama Artworx in Plettenberg Bay.
Bella-Mia Olives has a four-hectare plantation of 2 500 olive trees. Chris Serfontein planted the saplings five years ago and today, the grove yields 40 tons of olives annually. A portion of the harvest is pickled, whilst the rest is pressed into oil. “At Bella-Mia, named after our granddaughters Isabella and Mia, olive trees thrive in the Karoo sun and then regain their strength in the cold of winter, when snow often caps the peaks of the Swartberg mountains,” says Chris.
Bella-Mia olives can be enjoyed as part of a light tapas lunch at a Karoo-inspired restaurant on the estate of Karusa Premium Winery and
ABOVE Buffelsdrift
Game Lodge
The Cango Route
www.cangoroute.co.za
Cango Wildlife
Ranch
www.cango.co.za
044 272 5593
Cango Ostrich Farm
www.cangoostrich.
co.za
044 272 4623
Wilgewandel
Holiday Farm
www.wilgewandel.
co.za
044 272 0878
Karusa Premium
Winery and Craft
Brewery
www.karusa.co.za
044 272 8717
Mariana Serfontein
Pottery @ Bella-Mia
www.
marianaserfontein.co.za
083 438 3132
cango route.indd 37 2012/08/16 6:07 PM
38 | | Spring 2012
destination
Craft Brewery, a short distance from Chris’ carefully tended trees. Karusa, the brainchild of Jacques and Saretha Conradie, has 40 hectares of vines and fruit orchards. The produce of the vineyards is made into a range of red, white, sparkling and sweet wines, and the orchards bear export-quality plums and apricots. Karusa also produces its own ale using hops brought in from Waboomskraal near George and malted barley from Caledon. Wine tastings are conducted in a well-appointed facility that can be hired for corporate functions. The technology of the winery is modern. The estate is welcoming and has a lovely setting.
A stone’s throw away from Karusa is the old-world charm of the Oue Werf Country House. Established in 1857 as a working farm, the buildings of the original farmstead have been converted to cottages with modern fittings. Marius and Annelie Spies are the sixth generation to own the property. A walk through the grounds of Oue Werf is a journey back in time to an era when life was less complicated and more tranquil.
De Oude Meul Country Lodge and Game Farm is situated on the site of a watermill that at one time ground the entire wheat harvest of the Schoemanshoek valley. The lodge has a park-like layout next to the Grobbelaars River, which provided the hydropower that drove the mill and is now the lifeblood of much of the agriculture of the area. Dinner can be enjoyed in the building that was formerly the watermill,
now refurbished as the Old Mill Restaurant, where the wooden gears and other mill equipment have been left in situ. There are 37 en suite units at De Oude Meul and self-catering facilities are also available.
Buffelsdrift Game Lodge, a few kilometres to the north of Oudtshoorn, is an experience all of its own. It is located on the banks of a reservoir five hectares in extent, the surface of which reflects colourful dawns and shimmering sunsets. A bevy of hippos has made a happy home in the water and the somnolent peace is often broken by a succession of grunts, snorts and exhalations from these quintessentially African mammals. A game viewing drive under the direction of a ranger allows sightings of giraffe, buffalo, red hartebeest, nyala, springbok, rhinos, wildebeest and small antelope. Accommodation, positioned along the edge of the expanse of water, is in chalets or luxury tents, all with comfortable fixtures, bathrooms with hot and cold water, and electricity. There is a diverse mix of flora both within and outside the camp, with fine specimens of Boscia oleoides, the Karoo shepherd’s tree, and lovely patches of succulent Karoo, sometimes known as “embroidered veld”, in which patches of roughly hewn pebbles are interspersed with colonies of small plants. The reservoir provides a habitat for many species of birds.
The Cango Route boasts picture-postcard scenery, a pervasive stillness and a sense of history. There is something for everyone and a visit of at least three days is recommended. Go Cango Route – go make memories!
TOP Karusa
Premium Winery
and Craft Brewery
ABOVE Mike
Lombard, the
moving spirit
of tBi
Bella-Mia Olives
www.bella-mia-
olives.co.za
083 388 7100
TBI Adventures
www.team.co.za
044 272 6696
ArtKaroo
www.artkaroo.co.za
044 279 1093
Oue Werf
Country House
www.ouewerf.co.za
044 272 8712
De Oude Meul
Country Lodge
and Game Farm
www.deoudemeul.
co.za
044 272 7190
Buffelsdrift Game
Lodge
www.buffelsdrift.com
044 272 0000
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TURNING CHALLENGE INTO OPPORTUNITY
woRds athane scholtz PHoToGRAPHs colin stephenson/create photography
a deal that has become legendary in shoe retailing circles led to the founding of a branded footwear empire which will soon be expanding to the rest of africa.
N 2000, Mossel Bay businessman Braam van Huyssteen bought 12 000 pairs of shoes at R100 each – and paid for them with R1.2 million in cash. The transaction planted the seed of what is now Tekkie Town, a sport and lifestyle shoe chain selling branded footwear at affordable prices in 200 stores all over South Africa.
Braam has a talent most of us would love to have. He turns opportunities into money – not credit, but hard cash. He owns each of the Tekkie Town
stores outright and debt free, employs 1 800 people and never spends money he doesn’t have. The group’s extraordinary rise over the past 11 years led to Braam being chosen as the Southern Africa winner of the prestigious 2012 Ernst & Young World Entrepreneur Award in June.
But real success comes with a price, and while everyone who works at Tekkie Town knows that excellence can be generously rewarded,
the boss expects his pound of flesh. “Tekkie Town has been built on hard work, strong relationships, a good work ethic and exceptional dedication by everyone, for the greater good of the company,” says Braam.
South visits him at his home at Fancourt. It’s cold outside and we sit near an elegant fireplace, enjoying coffee and rusks baked by his wife, Charmaine. Somewhere in the house three teenage children on school holiday are still hiding under the covers. The house smells of muffins baking in the oven and we chat about his upcoming holiday to the Greek islands and the Olympic Games in London – his and Charmaine’s first real holiday together in years.
Braam has an upstairs office at home, handles all his own administration (he has no personal assistant), and spends most of his time negotiating rental contracts for both new and existing premises. “In the beginning, I was seldom at home. I was out on the road and involved in all aspects of the business. Now
oPPosITE Braam
van Huyssteen
business braam.indd 40 2012/08/16 6:33 PM
Spring 2012 | | 41
business
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adverts south 9.indd 9 2012/08/17 3:14 AM
Spring 2012 | | 43
business
I have a hand-picked team of committed, quality staff members who know that going beyond the call of duty is expected but also rewarded.”
Entrepreneurship runs in the Van Huyssteen family’s veins. Braam’s mother Ria has had successful boutiques and clothing stores for as long as he can remember, and played a significant role in his initial success in Mossel Bay. Dad Vossie owned the Parys Hotel when Braam was a schoolboy and brother Marius, a successful businessman in his own right, gave Braam R25 000 to open his first shop.
In 1977, when he was 12, Braam’s family moved from Parys in the Free State to Wilderness. He matriculated at Outeniqua High School and obtained a degree in Business Economics from the University of Stellenbosch before signing up for his compulsory two years in the army. “My degree meant a job in the finance department of the Women’s Army College in George. I was one of only two men on the entire base, which was interesting, to say the least,” he laughs.
Marius had been running a successful surf shop in George for some time and offered to help Braam set up a branch in Mossel Bay. It was July 1989, at the dawn of the arrival of 10 000 specialist construction workers from all over the world to build the gas-to-liquid refineries of the then Mossgas, now PetroSA. “My mom had a real knack for determining their clothing needs, and for the next decade, we provided those men with durable, warm clothes and shoes. It was very successful and the profits, much of which we invested, would later play a major role in the start-up of Tekkie Town.”
As construction at Mossgas neared completion, Braam realised his market would change significantly once the builders moved out, and started adapting his stock to cater for the growing sports market. He opened Sport City stores – first in Mossel Bay, then in George and later in Plettenberg Bay.
In 2000, during a business trip to Port Elizabeth, a supplier introduced Braam to the owner of Caterpillar Shoes. On a whim, he negotiated an extraordinary deal: 12 000 pairs of shoes at R100 each – cash. “The man initially thought I was joking. Not only was the wholesale price for a pair about R300, but it also meant I had to hand him a bank-guaranteed cheque (those were the days before electronic transfers) for R1.2 million.”
A business friend, Martin Nefdt, showed him how to issue a cheque at an ATM, which he promptly delivered to Caterpillar Shoes the next day. Martin initially sold the bulk of the merchandise to farm cooperatives, where the significantly lower sales price led to it being sold out very quickly. “The profit margins were so high that it begged for a bigger market.”
Braam then bought 15 000 pairs of Reebok, 21 000 Hi-Tec and 9 000 Bronx shoes in a short space of time and had to scramble for warehouse space to store them all. “Such deals had been unheard of until then in the local shoe industry, and the news travelled fast. Soon other big brands were phoning me up to negotiate similar deals.”
The first Tekkie Town was opened in Somerset West in 2001. Each time enough profit was made to pay for another store, Braam would set up the next one. “I initially intended to go the franchise route, but realised that outright ownership was the
‘Wealth really only moves through us, not to us. . .’
business braam.indd 43 2012/08/16 6:35 PM
44 | | Spring 2012
business
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only way to ensure the levels of quality and service I expected in each store.” By 2007, there were 40 Tekkie Town stores, an average growth of eight stores a year. The global economic crisis offered an unexpected opportunity when rental costs dropped drastically. “It required much less capital to open a store, and we could open at a rate of 25 to 30 a year. We will soon be moving into the rest of Africa and are investigating the possibility of going public.”
Braam says the Tekkie Town model is simple. “There is one distribution point in George from which everything is managed. Operations managers visit stores regularly, ensuring that the day-to-day running of each store remains efficient and honest. Despite our size and reach, we intentionally don’t have the feel of a corporate organisation, but rather that of a team working towards a goal.”
He adds that his approach to staff appointments is to select people who not only have skills but show character, integrity, a business ethic and a willingness to work hard. “My management team in particular consists of people who have been with me a long time and are as committed to and passionate about the brand as I am.”
Braam is known to reward outstanding employees generously – from taking a loyal housekeeper to the races to buying a long-serving manager a house at Fancourt. “However, I expect honesty and respect in return and won’t hesitate to act against deceitfulness and corruption, especially if it can affect my or Tekkie Town’s reputation. One’s name is ultimately all you have and I am proud to say that after all these years I still have a clean criminal and credit record.”
Braam also believes in giving to others, but prefers projects that are connected to shoes and/or children. “We have ongoing projects in which good quality shoes that children have outgrown can be handed in at Tekkie Town stores, from where they are distributed to needy kids. Last year we also sent new shoes of which one of a pair had gone missing in the retail process to a charity in Mozambique where they were distributed to landmine victims. While we are inundated with requests for sponsorships and donations, we believe in investing responsibly in projects that embody specific goals and characteristics.”
For fun, he keeps horses in Cape Town and Durban, and is the personal groom of his daughter Bianca, 17, a talented horsewoman, when she competes. Middle daughter Lara, 15, sings like Maria Callas. The family enjoys skiing, and he took son Braam, 12, to New Zealand for the Rugby World Cup last year. “I was not at home much when Tekkie Town was established and feel privileged now to get to know my children as they approach adulthood,” he says.
Braam believes that “big money means great responsibility”. “I believe I have been given the ability to make money, but also the skills to work with it responsibly. It can be devastating in the wrong hands. Wealth really only moves through us, not to us, and should ultimately not only benefit charitable organisations but also improve the lives of those who work for us and their families.”
www.tekkietown.co.za
Braam’s tips
1 Find a job at
a company
where you can
learn about
all aspects
of running
a business.
Then save up
enough money
to start your
own venture, but
ensure you do it
without debt.
2 Grow your
business
as your cash
flow allows.
3 Only hard
work,
together with
risk-taking,
results in financial
success. There’s
no get-rich-quick
way of doing
business.
4 For the first
couple of
years, reinvest
every cent
back into your
business. Don’t
buy that new
car or house
immediately:
you’ll be able to
do so (and more)
once you’ve
established your
venture.
business braam.indd 44 2012/08/16 6:36 PM
NatureShop
Play
Create
Grow
Live
WorkTRIGGERFISH BREWERIES
For letting or development opportunities.
Somerset West • South Africa
Paardevlei, Heartland’s mixed-use development in Somerset West, offers convenient access to the N2 and is situated 20 only minutes away from Cape Town International Airport.
The Helderberg, Hottentots Mountain range and beach form a magnificent backdrop to the De Beers Precinct, which is already 50% sold. Land with rights for office and residential development is available for purchase and the existing heritage buildings offer exquisite tenant accomodation. Recreational offerings include the recently relocated Cheetah Outreach Centre, Flagstone Winery and Triggerfish Micro-Brewery, Somerset Mall located within walking distance of Paardevlei offers access to a one-stop shopping experience.
SCENIC SURROUNDS
HERITAGE
NATURAL ENVIRONMENT
CHEETAH OUTREACH
DEVELOPMENT OPPPORTUNIT
IES
TRIGGERFISH BREWERY
FLAGSTONE WINERY
Des
ign
by
G S
tud
io B
rand
ing
Ag
ency
adverts south 9.indd 19 2012/08/17 3:29 AM
art feature.indd 46 2012/08/16 6:23 PM
TWO
ART
Drawing inspiration from the biodiversity around them, two young Garden Route artists are producing sculptural work placing them in the vanguard of the region’s burgeoning creative talent.
WORDS TIMOTHY TWIDLE PHOTOGRAPHS DESMOND SCHOLTZ
OF A KIND
art feature.indd 47 2012/08/16 6:23 PM
48 | | Spring 2012
ART
Christopher’s
famous Goose
Teapot
nergetic, professional and committed to their art, Christopher Smart and Malcolm Solomon produce work characterised by thorough preparation, careful execution and meticulous fi nish. Christopher uses ceramics as his medium of expression, while Malcolm sculpts in a range of materials.
Christopher spent the best part of two decades at the Technikon Witwatersrand, Johannesburg, studying and lecturing in industrial design and ceramic design. The comprehensive knowledge he acquired in his chosen fi elds is readily apparent in the quality of his art. At the turn of the millennium he and his family decided to relocate to the coast and eventually settled on a three-hectare plot of land in Wilderness Heights, outside George. Christopher built a house for himself, his wife and their two sons with his own hands, brick by brick, beam by beam, and fi tting by fi tting. “It’s the biggest sculpture I have ever made,” he chuckles.
He then repaired and refurbished a derelict building on the property to serve as a studio, which has a large window giving sweeping views of fi elds, trees and the distant peaks of the Outeniqua mountains. The walls of the studio, which has workbenches, a kiln and storage areas, are covered in sketches, drawings and photographs, all preparatory studies for new projects, be they straightforward or complex. Christopher also shapes miniatures of the pieces he plans to make, to test different combinations of glazes and colours.
One of his most successful creations is a “Goose Teapot” in which the long neck of
Christopher hard at
work in his studio
art feature.indd 48 2012/08/16 6:24 PM
Spring 2012 | | 49
ARTART
a goose is gracefully arched into a handle, while the pot has the form of the body of the bird. The sense of proportion and elegance of the Goose Teapot has made it a best-seller.
To gaze upon an everyday item such as a jug fashioned by Christopher is to look upon a work of art in every sense of the word. The workmanship is precise, there is an abiding sense of proportion, the clay has been “thrown” and shaped on the wheel with expertise and care, and the application of colour and glaze done with finesse. A simple jug made by him is testament to the axiom that “Everything is art and art is in everything”. His work has been influenced by post-modernism, a movement that eschews modern tendencies and draws attention to former conventions. Italian design has also been a factor and he draws upon the imagery of his early life in Namibia, that taught him the power of tonal perspective and chiaroscuro, the treatment of light and shade.
Christopher is presently working on a range of vases fabricated from paper clay, an admixture of clay and paper fibre that improves the way in which the ceramic dries. The vases have a minimalist design and are decorated with a landscape motif, evocative of the view from the studio. Placed one beside the other the effect is stunning. He has over the years carried out large commissions of vases, crockery and tableware for top-of-the-range hotels and restaurants.
His future plans include developing ceramic sculpture – he is intrigued by the idea of merging spontaneity with quality. He also aims to make his work more expressive, in the
manner of Edgar Degas, one of the artists in his pantheon of the greats. Christopher believes more time and effort should be directed at developing a South African, home-grown style of ceramics, with colours and designs that draw upon the textures and hues of Africa. He is interested in improving the marketing, promotion and sales of ceramic art at markets and venues along the Garden Route. “The quality of work in ceramics being produced along the coastal strip from Tsitsikamma to George is most certainly improving,” he says.
Christopher’s work can be viewed every Saturday from 7.30am to 11.30am at the Scarab Village Craft Market in Sedgefield.
alcolm was born and grew up in Plettenberg Bay, where he still lives. An abiding passion for surfing and a reverence for marine life is reflected in many of his sculptures.
Working in bronze, Malcolm is adept at imparting movement to a whale’s tail as it breaks the surface of the ocean, leaping dolphins or the stately progress of a crab as it struts along the seashore. He rejoices in the wealth of natural beauty that is the defining feature of the Garden Route. “I look at the mountains, the forests, the beach, the rivers, the fauna and flora – everything that is around us. All of these facets of nature influence my work,” he says.
He has always had an inquiring mind. “If I see an insect happen upon a leaf, or observe the sway of seaweed in the undertow of the sea,
LEFT Christopher’s
home in Wilderness
Heights and scenes
from his studio
ABOVE Malcolm
working on a new
sculpture
art feature.indd 49 2012/08/16 6:26 PM
ART
I want to reverse engineer it. I am fascinated by the mathematics of nature. Every component of the natural world, be it a creature, a reed in a wetland or a sea shell in a rock pool, has something magical about it. I seek to embody what makes a particular aspect of natural life unique. What makes a crab a crab?”
Every sculpture is the fruition of research, a detailed drawing of the intended result, the making of a maquette or small preliminary model and the precision engineering of the casting, followed by the time-consuming operation of polishing and working up a patina on the metal. All Malcolm’s works are cast in either aluminium, nickel or bronze.
Nowadays most of his time is spent on commissions, typically for studies as diverse as a manta ray, a portrayal of coastal motifs, busts and bird life. Staple items such as door handles, pansy shells and bowls remain perennial favourites.
Malcolm made the signature sculpture, Harmony of Man and Whale, for The Upper Deck complex in Plettenberg Bay. The abstract sculpture, cast in bronze and nickel, is three metres high, weighs almost half a ton and depicts the ambivalent relationship of man and whale. The architecture of The Upper Deck is a bold statement of minimalism and Malcolm’s sculpture complements the lines of the building and the land-forms of the bay.
In one of his most original works, the supports of a glass-topped table are modelled on the span of the bridge over the Storms River and the ribs of a whale, to produce a piece of furniture that combines function and form. All things great and small find their way into Malcolm’s art – from the cantilever of a bridge,
to the flotsam and jetsam that wash up at the high-water mark of a beach. “I’m an inveterate beachcomber,” he admits.
Exploring the continuum between nature and people will be the theme of much of his work in the future. “A piece might be pleasing to the eye,” he says, “but there will be a message within.” His aim is for his work to contain statements of social and political awareness and become more minimalist. Minimalism seeks the meaning of art in the immediate and personal perception of the viewer in the presence of a specific work. In minimalism there is no reference to another previous experience, no implication of another, higher level of understanding and no commitment to a greater intellectual experience. Instead, minimalism presents the viewer with objects of charged neutrality and is the most powerful of all art forms.
Malcolm has a gallery at The Upper Deck centre in Plettenberg Bay, where a selection of his sculptures is on display.
The work of Christopher Smart and Malcolm Solomon is succinct and arresting, indicative of the development of their art. Both artists are exemplars of the dictum given to the great French artist Henri Matisse by Gustave Moreau of the École des Beaux-Arts: “You were born to simplify painting, Matisse”.
Malcolm Solomon
082 483 9312
Christopher Smart
083 382 2100
‘EvEry-thing iS art and art iS in EvEry-thing.’
LEFt Harmony of
Man and Whale at
The Upper Deck
complex
CEntrE Malcolm
draws on facets of
nature to create his
sculptures
right Malcolm
at his home in
Plettenberg Bay
art feature.indd 50 2012/08/16 6:27 PM
adverts south 9.indd 22 2012/08/17 3:31 AM
THE ART OF CHARCUTERIEThe age-old art of charcuterie has taken hold on the Garden Route – there is a growing number of fleischmeisters and foodies making ethically produced cured meats using traditional methods.
words Marliza van den Berg PhotograPhs richard BosMan, Pezula resort hotel & sPa,
russel Wasserfall, david chancellor & JereMy freeMantle
food.indd 52 2012/08/17 4:07 AM
food
Spring 2012 | | 53
Richard
Bosman
‘No shortcuts are takeN aNd there is No mass productioN, aNd the aNimals are treated with respect.’
food.indd 53 2012/08/17 4:08 AM
Spring 2012 | | 55
FOOD
Sales manager,
Steve Jeffery and
Richard Bosman.
harcuterie started as a hobby for Richard Bosman, a self-confessed foodie. He is now a dedicated charcutier, sharing
his passion for this ancient art with enthusiastic novices from the Garden Route and beyond at a well-known cooking school in Prince Albert.
A few years ago, while running a consulting company, Richard bought an Italian-style delicatessen in Hermanus, selling imported goods. His desire was to make his own cured meats from the best local ingredients to offer his deli customers. He was guided by fl eischmeister Walter Haller, and in 2009 Richard Bosman’s Quality Cured Meats was founded.
His fi rst products were sold in his deli and he later moved his factory to Cape Town. The next breakthrough came when Melissa’s started selling his meat in their outlets throughout the Western Cape. Today his extensive range includes traditional, Asian spicy, honey and smoked bacon, as well as pancetta, coppa, prosciutto and salami. These are available from and served at various delicatessens, restaurants and food markets throughout South Africa.
In May this year, Richard presented his fi rst master class in charcuterie at the African Relish Recreational Cooking School in Prince Albert to a group of eager foodies keen to learn the basic techniques of curing and preserving. “The course is very hands-on and not for the faint-hearted,” he quips.
The art of charcuterie started in France around 6 000 years ago. The name, derived from the French term chair cuite or cooked meat, was used to refer to a delicatessen specialising in dressed
meats and meat dishes. It became popular during the times of the Roman Empire, and was a favourite of the French during the Middle Ages.
The shops were owned and operated by individual charcutiers. When food-related illnesses increased in the late 1400s and early 1500s, French government regulations kept the slaughtering of animals away from charcuteries. They now had to depend on suppliers for their meat – which left charcutiers outraged. The regulations were fi nally eased in the 1600s and charcuteries were again allowed to slaughter their own animals.
Speaking to Richard, one can understand the outrage of the French charcutiers. “The main thing that makes my products special is the pork, and the pork, and again the pork.” The pigs are bred according to his specifi cations on a free-range farm in the Hemel and Aarde valley near Hermanus. The phrase “you are what you eat” also applies to animals – their food has a defi nite impact on the texture and fl avour of their meat. “They are 12 months old and weigh about 140kg when slaughtered. We do as little as possible to them, as they already have an excellent fl avour.”
At the factory, the carcass is deboned. The traditional curing process takes four times longer than the commercial method. For instance, in commercial salami a chemical called GDL is used on the proteins to decrease the pH rapidly to 4.5. The traditional method makes use of a bacterial culture that feeds off the sugars to create lactic acid during the process of fermentation. Once the lactic acid has decreased the pH to 5, the bacteria cannot survive and the meat is ready for drying.
Time is the charcutier’s biggest expense. Hams, bacons and other products can be cured within one month but some of the products hang to dry for two months to a year. For bacon, three
CHARCU-TERIE IS AN ANCIENT ART THAT STARTEDIN FRANCE AROUND 6 000 YEARS AGO.
food.indd 55 2012/08/16 6:44 PM
food
56 | | Spring 2012
ABOVE Zachary’s
Restaurant at Pezula
RIGHT Pezula’s
executive chef,
Geoffrey Murray
ABOVE RIGHT
The Ploughman’s
Platter at Zachary’s
Restaurant
weeks are needed, for salami two months, coppa three months and prosciutto a year.
As the product matures, it loses moisture, resulting in a more concentrated flavour. “The texture also changes from very ‘raw’ and chewy to soft and smooth,” Richard explains. The humidity and temperature are carefully controlled to maintain the ideal conditions for the best quality. “You need air flow without a direct breeze onto the meat.”
Richard uses only hand-selected herbs and spices, and no artificial colourants or batch packs. No shortcuts are taken and there is no mass production, and the animals are treated with respect. He believes in letting the quality of the raw material speak for itself.
A walk around the food markets on the Garden Route reveals that more and more people are making their own cured meat.
In Mossel Bay, fleischmeister Franz Eismayer, the owner of Rosenheim Deli and Bistro, was taught by his uncle in Rosenheim, Germany. This training has led to such products as cooked and Black Forest ham, salami, cabanossi, chorizo and sausages like Hollandse rookwors, bockwurst, knackwurst and Frankfurters. He mixes his own herbs and spices according to German recipes and insists on the best meat. His products are sold at the Outeniqua Farmers’ Market and his shop in Kloof Street, Mossel Bay, and form part of the Bistro’s menu.
The team at Zachary’s Restaurant at the Pezula Resort Hotel and Spa in Knysna has a hands-on approach towards all food served at the resort. Everything from bread to ice cream is made here – and charcuterie is no exception. Executive chef Geoffrey Murray has set up a kitchen where chef and butcher Hendrik le Roux, who graduated from the Institute of
Culinary Arts in Stellenbosch and was trained by fleischmeister Neil Jewell of Franschhoek, can prepare quality cured meat. Products include venison sausage, chorizo, different types of salami such as Moroccan spiced, fennel and Milano, cured hams such as serrano, and bacons including streaky, pancetta and guanciale.
Hendrik has been practising charcuterie for about 10 years and founded Le Roux Charcuterie in March this year as a sideline venture. Apart from supplying Pezula and Café Nine in Knysna, his products are sold at the Wild Oats Farmers’ Market in Sedgefield and the Harkerville Market.
Another restaurateur, Italian Dario Soresi of La Locanda in George, has a shared passion for dishing up fabulous food as well as making
food.indd 56 2012/08/16 6:45 PM
58 | | Spring 2012
food
cured meats. He sells his products from the deli counter in his restaurant and at Golden Harvest. Products like Felino salami from the Italian town where he was trained in charcuterie, cacciatore salami, coppa, pancetta and bresaola are all on display. “I know where the meat comes from and what is inside, and I love making it and cooking with it,” he says.
In Prince Albert, Jason Lucas of Lucas Jamón has been selling his air-cured, Spanish-style serrano jamón for eight years. He learnt how to cure ham from a master ham producer in Spain, and has the exclusive rights in Africa to the jamón spices he uses. In the 2010 SAB Eat In Produce Awards, Jason took the top prize in the category Paddock: Prepared for his serrano jamón. He says the pure water and air in Prince Albert are perfect for producing top-quality jamón. The ham comes from acorn-fed organic pigs in Stellenbosch and Grabouw – the meat has perfect oil and fat marbling to ensure the best taste.
Is it possible to make your own cured meats at home? According to Franz Eismayer you do need specialised equipment. Geoffrey Murray says you need lots of patience. “Start out small – bacon and some of the salamis are easy. Never skimp on the ingredients, and understand the farms where the meat is sourced.”
Richard Bosman believes it is certainly possible with some training. “You just have to stick to the basic principles,” he says. Participants in his course at African Relish leave with a “goodie-bag” of products they have made themselves, including sausage, bacon, rillettes and chorizo. They also debone an entire pig and are shown what to do with the different components.
According to Virna Gouws of African Relish,
enthusiasts can make their own products, with the right equipment, once they have completed the course. The next course will be held over four days in April 2013.
Richard believes there is a growing eagerness among consumers to buy quality cured meats. “People are showing a greater interest in local, ethically produced products. The growth in local food markets and the interest in products made by artisans are clear signs that people are becoming more meticulous about what they eat.”
Richard Bosman’s Quality Cured Meats
www.richardbosman.co.za
La Locanda
www.la-locanda.co.za
044 874 7803
Zachary’s Restaurant
www.pezula.com
044 302 3333
Le Roux Charcuterie
Rosenheim Deli and Bistro
044 690 4485
Lucas Jamón
083 675 0515
African Relish Recreational Cooking School
www.africanrelish.com
023 541 1381
“The CouRSe iS noT foR The fAinT-heARTeD.”
LefT Jeremy
freemantle,
Managing director
of African Relish
RiGhT Hands-on
course at African
Relish
food.indd 58 2012/08/16 6:45 PM
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adverts south 9.indd 18 2012/08/17 3:29 AM
60 | | Spring 2012
a natural way of life
words COLLEEN BLAINE PhotograPhs ChArLENE hArtE
a sense of peace and tranquillity assaults me as I squelch through the mud at Forest Edge’s permaculture garden.
The sun is out in full force on this warm winter’s day, and as I begin making notes in my book a ladybird settles on my hand, followed closely by a pollen-laden bee. My guide smiles knowingly and I realise my lesson in permaculture has already begun.
Sitting here with Ronel Pieterse, the owner of this serene setting on the edge of the Knysna forest, I realise that permaculture and a passion for all things earth, air and water go hand in hand. Ronel began clearing this patch of ground crowded with Australian Blackwood trees less than a year ago. Today she is able to feed not only her family but also the many guests staying in her self-catering cottages with earthy, organically grown fruit and vegetables. She calls her journey to this point an “accidental organic awareness” that has filtered into all aspects of her life. She did not set out to be self-sufficient;
she just wanted a healthier way of eating for herself and her 11-year-old daughter. The next thing she knew, she had turned a small patch at the bottom of her garden into a self-sustaining source of not only food but gratification and life.
Permaculture was first recorded as a modern application to farming as far back as the 1960s. In essence, it has been around for centuries and for many people along the Garden Route has become a natural way of life. The term “permaculture” stems from the words “permanent agriculture” and according to Permaculture South Africa, it implies the existence of a permanent culture. But, as I discovered, it is about a great deal more than just vegetable gardens and farming. It is about observing your natural environment, finding a way to live and eat from that with the least possible impact, while at the same time giving back to the environment as much as possible. If done properly, the rewards are endless.
The whole idea behind permaculture
More and more Garden Route residents are discovering the boundless rewards of permaculture – on farms, in guest house gardens and in small vegetable patches.
permaculture.indd 60 2012/08/16 5:50 PM
Spring 2012 | | 61
environment
is to help people become more self-reliant through sustainable and productive farms and gardens. According to Wikipedia, the focus of a permaculture garden is on not viewing each element separately, but looking at the relationships created between elements by the way they are placed together. The design of the garden emphasises the natural patterns of the landscape. Even the smallest corner of a garden can be maximised using permaculture design to yield a wonderful array of vegetables for your table.
There are more than 300 individuals practising permaculture at different levels throughout the Garden Route. This ranges from full-scale commercial organic farms to pristine guest house gardens and private vegetable patches. A leading expert in permaculture, Hazel Mugford of Permaculture South Africa, has been presenting training courses on the subject for almost eight years. Most courses are presented at Wild Olive Farm near Stilbaai, where Hazel first started out, or at the Outeniqua Trout Lodge on Prince
Alfred’s pass. The training school, combined with the attraction of the Garden Route way of life, has resulted in a change in outlook for many people.
Hazel applied her knowledge and the practical training she underwent in the United Kingdom to transform a dry, infertile expanse of land at Wild Olive Farm into a self-sufficient, productive farm within four years. Hazel says in permaculture there is no such thing as bad soil, not enough space or not enough time. It is about diversity. It differs from traditional farming in that it does not depend on a singular crop but rather on building a system producing life and food and maintaining itself through its own cycle.
While conducting research on the many “permaculturists” along the Garden Route, I discovered that permaculture extends into several diverse forms, and it does not have to be on a grand scale. Anyone can give it a try. According to Brett Garvie, owner and chef at the Veg-Table Private Dining Room in Rheenendal outside Knysna, the most
ABOVE AND
ABOVE LEFT
Brett Garvie at
the veg-table
Private Dining
room in
rheenendal
permaculture.indd 61 2012/08/16 5:51 PM
environment
Spring 2012 | | 63
ph
ot
og
ra
ph
of
ro
ne
l s
up
pl
ied
12 gUIDIng prInCIpleS of perMaCUltUreobserve and interact. Take the time to engage
with nature to design solutions that suit your
particular situation.
Catch and store energy. develop systems that
capture energy when it is most abundant.
obtain a yield. ensure you are getting useful
rewards as part of the work you do.
apply self-regulation and accept feedback.
don’t engage in inappropriate activity, to
ensure systems continue to function well.
Use and value renewable resources and
services. Reduce your consumption of and
dependence on non-renewable resources.
produce no waste. ensure nothing goes to
waste by using and re-using everything.
Design from patterns to details. By observing
patterns in nature and society, you can use what
you see to form the backbone of your designs,
with the details filled in as you go.
Integrate rather than segregate. By putting
the right elements in the right place,
relationships develop between those
elements and they work together.
Use small and slow solutions. small and slow
systems are easier to maintain than big ones.
Use and value diversity. diversity reduces
vulnerability to a variety of threats and takes
advantage of the unique environment in which
it resides.
Use edges and value the marginal.
The interface between things is often where
the most valuable and productive elements
in the system can be found.
Creatively use and respond to change.
Carefully observe, and then intervene at the
right time to have a positive impact on change.
important thing is to understand the four main ethical principles of permaculture:Care for the earth. The focus should be protecting and saving our environment, by re-using, recycling, conserving water and saving energy. Care for our people. People should have access to what they need to live a healthy and safe life. It is about a sense of community and looking after one another. Share our resources. The emphasis is on taking only what is needed and sharing the rest. promote life. Permaculture is designed to promote life in all its diversity. A bee box in the corner of the garden helps to pollinate plants, strong-smelling plants grow alongside fruit trees to deter insects, and donkey manure is sprinkled on compost heaps.
Hazel suggests that anyone interested in creating their own permaculture garden should first invest in a training course.
Whether it is a short introduction or an advanced course, this not only equips individuals with the necessary understanding and skills, but also gives them access to support and opportunities for sharing. She believes permaculture should become an integral part of school environmental education programmes, and children should be
left ronel
Pieterse from
Forest edge
permaculture.indd 63 2012/08/16 5:51 PM
64 | | Spring 2012
taught from a young age where their food comes from – the earth, not the shops. This will also enhance their understanding of conservation, recycling and healthy eating.
At the end of my farm visits I met up with Julisa Petersen from Sojourney. Julisa produces an annual planting calendar designed to assist gardeners and farmers in planting at the best times of the year and month. She says in small towns such as those on the Garden Route, we should all be contributing to the system rather than relying on the system to support us. In other words, we should be creating a larger permaculture with many smaller, sharing permacultures. Whether you have time to attend a specialised course, or if you prefer to teach yourself from books, as Ronel did, you can try permaculture in your own garden. As Hazel says, it does not require a great deal of space or money, and if you find it hard work, you are doing it wrong.
Forest Edge Nature-Lovers’ Retreat
Ronel Pieterse
www.forestedge.co.za
Veg-Table Private Dining Room
Brett Garvie
Sojourney Publications
Julisa Petersen
www.sojourney.co.za
HOW TO GET STARTEDHow you go about getting started depends on
the level at which you want to develop your
permaculture garden, farm or corner.
Take a permaculture design course
Permaculture South Africa
Hazel Mugford
www.permaculturesouthafrica.com
Heartland Organic Farm / Heartland School of
Self-Sufficiency
Mikyle Busson
www.heartlandorganicfarm.wordpress.com
Berg-en-Dal
(Klein Karoo Sustainable Drylands
Permaculture Project)
www.berg-en-dal.co.za
Get reading
The Permaculture Home Garden by Linda
Woodrow; The A-Z of Vegetable Gardening
in South Africa by Jack Hadfield; Companion
Planting by Margaret Roberts; Grow to Live by
Pat Featherstone
Start small, slowly and simply
• Grow your own food, even if it is just one herb
plant or a few bean sprouts.
• Keep some animals. Even a guinea pig is
a great way of turning veggie scraps into
compost pellets.
• Place a bird bath or create a water feature in
your garden to encourage birds.
• Share fruit, vegetables or books with your
neighbours and friends.
• Conserve energy. Use energy-saving light
bulbs and turn off appliances when not in use.
• Switch off the TV. Go for a walk or get
involved in your local community.
• Consume less; use things you have.
• Make compost and recycle grey water or
collect rainwater.
ABOVE Fresh
veggies are
picked daily at the
Veg-Table Private
Dining Room
ABOVE LEFT
Julisa Petersen
from Sojourney
permaculture.indd 64 2012/08/16 5:52 PM
TREAT YOURSELFDiscover what ancient cultures knew millennia ago – immersion in hot water can be good for your body, mind and spirit. Besides providing a relaxing hydro massage experience, a long, soothing soak in your spa could be just what the doctor ordered. A body of well-documented research suggests that hot water immersion can lower your blood pressure, increase blood circulation, loosen tight muscles and release endorphins, the body’s natural painkillers. Call us today or visit our website for more information.
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adverts south 9.indd 12 2012/08/17 3:16 AM
66 | | Spring 2012
Alexandra Durrer’s mouth-watering recipes were surely on all the judges’ lips in the third quarter of South’s year-long culinary competition, Tasting Eden. Get your entry in without delay – the prizes are just what every serious amateur cook desires.
The challengePresent the food from this good earth (cuisine du terroir) in a three-course menu that draws inspiration from the culinary traditions, trends and flavours of Eden District, from the expanses of the Klein Karoo to the green fields of the Garden Route and the blue waters of the ocean. Send complete recipes, plus photographs of each course, to [email protected] Remember to add a short description and photograph of yourself.
The judgesHead judge François Ferreira, proprietor of the François Ferreira Academy, is the principal of the Eden School of Culinary Art, Bailli Délégué of Bailliage National d’Afrique du Sud, a member of the South African Chefs Association, the Academy of Chefs, and the South African Brandy Guild, an experienced MC, a published writer and a well-loved TV and radio personality.
He is ably assisted by Karin du Plessis, local Unilever representative and professional chef, along with well-known foodie Trudie Niehaus, who is accredited as a judge by the SA Chefs Association.
The prizesThe judges will select four quarterly winners who will then compete for the overall prize – a distance learning Diploma in Culinary Arts from the François Ferreira Academy worth R40 000, a qualification accredited by the international City & Guilds. The prize includes uniforms and a set of professional knives.
Each of the four quarterly winners will take part in an individualised master class with François Ferreira and will receive a travel size Snappy Chef induction stove with carry bag valued at R999 as well as a copy of François’ new book Okkasies – Maak elke maaltyd ’n spesiale geleentheid / Occasions – Make every meal a special occasion.
Culinary and hospitality artisans can hone their craft at the François Ferreira Academy. The high standard of training prepares students for a highly competitive industry. In particular, the academy’s Eden School of Culinary Arts focuses on procurement, preparation and presentation skills. In short, an infallible recipe for how to cook up a storm! www.francoisferreira.com
Convenient and effective, Snappy Chef induction cookers are becoming every hobby cook’s new must-have. Snappy Chef has won an innovative product award at the Good Food & Wine Show for the past two years for the original and traveller models. The technology allows you to use less electricity and save on preparation time while giving you more control of cooking temperatures. It even features a timer that can be set in one-minute increments up to three hours. www.snappychef.co.za
a VeriTaBle Three-cOurse FeasT
food comp.indd 66 2012/08/17 5:27 PM
Spring 2012 | | 67
COMPETITION
ALEXANDRA DURRER Alexandra, married to John-Hendric Durrer and mother of Anthony, Anastacia
and Jahzara, was born in a small village near Lucerne, Switzerland. As a child, her summer holidays were spent in France (Normandy and Bretagne) or in Tuscany, Italy. Her father was a great cook, and she always accompanied him to the harbours to get fresh fi sh, crab or whatever was available. She fell in love with food at a young age, and her father showed her how to prepare it. Following her studies she lived in Geneva, Brussels and Zurich, and travelled all over the world. With John-Hendric and her then three-month-old son, she visited South Africa, fell in love with the country and decided to stay. Ten years later, the family now lives in Victoria Bay Heights. On Saturday mornings Alexandra likes to go to the markets to buy fresh produce from the local farmers. She likes to cook with seasonal products and considers her cooking style as “light” French cuisine.
HOW TO ENTERMail your recipes, photograph of each course, personal profile
and photograph to [email protected] All entries will be on
display in the competition gallery at www.southmagazine.co.za
The deadline for the fourth quarter is Friday 26 October 2012.
TOMATO MOUSSE WITH RED ROCK LOBSTER
1 lobster tail
1 tin of peeled tomatoes
1 bunch of herbs (basil, oregano,
thyme)
2 shallots
Olive oil
Salt and pepper
Cayenne pepper
Tabasco
4 sheets of gelatine
1 tbsp white wine
125ml whipping cream
LobsterCook the lobster and set it aside to cool. Cut it in slices.
MousseSweat the shallots in olive oil. Cook the tomato with the herbs and onion for approximately 15 minutes. Soak the gelatine in cold water for fi ve minutes. Let the gelatine dissolve over low heat with the white wine. Combine the gelatine and the tomato mixture. Season with salt and pepper. Let it cool down in the fridge for between one and 1.5 hours.Whip the cream and carefully fold it into the mixture. Season with Tabasco and cayenne pepper.Half-fi ll some ramekins with the mixture, add the lobster slices, and top
again with the mousse. Put the mousse into the fridge for another four hours. Flip the ramekins over onto a serving plate. Place fresh rocket salad around the mousse. Remark: before you fl ip over the mousse, put each ramekin quickly in hot water so the contents will loosen more easily.
WINNING MENU
StarterTomato Mousse with Red Rock
Lobster, served on a bed of
rocket salad.
Main CourseKaroo Lamb Fillet with Red Wine
and Fig Sauce, served with fresh
green beans wrapped in bacon
and a potato and turnip gratin.
DessertAmarula Tiramisu with gooseberry
sorbet and gooseberry coated in
dark chocolate.
KAROO LAMB FILLET WITH RED WINE AND FIG SAUCE
Lamb600g lamb fillet
Salt and pepper
Olive oil
Red wine reduction125ml good quality beef or lamb
stock
125ml red wine
50g butter
3 tbsp fig jam
Beans and bacon 200g green beans
4 slices of smoked bacon
Potato and turnip gratin3 big potatoes
1 bunch of turnips
125ml cream
150-200g grated parmesan cheese
Seasoning: salt, pepper, garlic and
herb mixture
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68 | | Spring 2012
competition
photographs
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Rules • each entry must be the entrant’s original, previously unpublished work. all entries must be submitted to [email protected] selected entries will
appear in future editions of the magazine and may be used in other Young africa publishing publications in any medium. all entrants must be willing to have their
photographs reproduced by Young africa publishing. The judges reserve the right to refuse any entries which they deem unfit for the competition. The judges’
decision is final. prizes cannot be redeemed for cash and courses must be completed before 2013. all quarterly winners must be available for a live cook-off at the
eden school of Culinary arts in George at the end of 2012 or an alternative quarterly winner will be selected. Travel to George, accommodation and the cost of
ingredients are not included. The competition is not open to professionally qualified chefs, current or previous employees of Young africa publishing, their direct
relatives, agents or associated business partners.
AMARULA TIRAMISU
Amarula tiramisu 16-20 finger biscuits
150ml espresso or ordinary coffee
3 medium fresh eggs
100g castor sugar
500g mascarpone
1 vanilla bean
Good quality cocoa powder
2 tbsp amarula cream liqueur or to taste
salt
Gooseberry sorbet250g fresh gooseberries
250ml water
250ml castor sugar
2 sheets gelatine
2 egg whites
1 pinch of salt
1 lemon
coated gooseberries Fresh gooseberries
dark chocolate ganache
Sugar cone50g castor sugar
50g brown sugar
50g butter
50ml lemon juice
40g cake flour
tiramisuPlace half the finger biscuits into a casserole. Mix the espresso or coffee with the Amarula cream liqueur and pour it over the biscuits. Set aside.
Separate the eggs and place the egg whites in the fridge until needed. Mix the egg yolks with 50g of the castor sugar and the vanilla bean. Place the egg and sugar mixture in a pot over a water bath (bain-marie) and beat until the mixture is thick and foamy. Remove the pot from the water bath and fold the mascarpone into the mixture. Beat the egg whites with a pinch of salt until almost stiff and slowly add the rest of the castor sugar. Fold the egg whites into the mascarpone mixture. Pour half of the mascarpone mixture over finger biscuits. Add the rest of the biscuits on top and cover with the rest of the mascarpone mixture. Place in the fridge for at least two hours. Before serving, drizzle with the cocoa powder.
SorbetSoak the gelatine sheets in cold water. Boil the 250ml water and castor sugar until the sugar has been dissolved. Add the squashed gelatine to the water and sugar mixture and let it dissolve. Set aside to cool. Add the gooseberries to the sugar and water mixture, add the juice of the lemon and purée for one minute. Press through a fine sieve. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the gooseberry mixture. Put the sorbet in a container and place in the freezer until frozen.
coated gooseberriesMelt the dark chocolate over a water bath (bain-marie) and dip the gooseberries into the chocolate.
Sugar cone Preheat oven to 200°C. Mix the sugar and butter together, and add the lemon juice and flour. Spread on a baking tray and cover with baking paper. Bake for approximately eight minutes. As soon it has cooled a little, cut into pieces and fold as desired.
potato “coral”1 potato
2 tbsp maizena
pinch of salt
sunflower oil
GratinPreheat oven to 200°C. Grease a baking pan with some butter and rub with half a garlic glove. Peel the potato and turnips and slice them into small pieces. Lay the potato slices in the baking pan. Add some cream and sprinkle some parmesan cheese over this. Season with the salt, pepper, garlic and herb mixture. Add another layer, this time turnip, and add cream, cheese and seasoning. Repeat the layers until the baking pan is full. Cover the top with the rest of the parmesan cheese. Bake for 50 to 60 minutes.
potato “coral”Peel the potato and cut it into strips using a zest peeler. Let it dry on a paper towel. Mix the potato with the Maizena and salt and fry in hot sunflower oil for approximately three minutes on each side until golden brown.
Red wine reductionCook all the ingredients together over low heat for 40 to 50 minutes.
Lamb filletSeason the lamb and fry in a pan with some olive oil for approximately four minutes on each side.
Beans and baconFry the bacon in a pan. Cook the beans in lightly salted water for five minutes. Wrap the bacon around the beans.
food comp.indd 68 2012/08/17 5:28 PM
adverts south 9.indd 21 2012/08/17 3:31 AM
70 | | Spring 2012
FIRST AMONG UNEQUALSThis is a story of unequals and
how, despite their differences, they
play into a growing automotive
niche of ‘four-door coupés’.
wordS R ichaRd Webb
t’s into the swirling mists of time we drive, back to the era of large, two-door sporting cars, to understand what “coupé” actually means. A coupé (from the French verb couper, or to cut) is a closed car with a permanently attached or fixed roof. Classic coupés were normally sporty variants of saloon body styles, with doors commonly reduced from four to two.
The 1962 Rover P5 was the first modern attempt to blend a classic coupé and a sedan. 43 years later, Mercedes-Benz reinvented the four-door coupé with their CLS. What we talk about below are three luxury sedans with classic coupé-like proportions, but I tell you up front that it’s not a fair fight. At R1 299 000 the Maserati Quattroporte Sport GT S squares
up to the R912 400 BMW 6 Gran Coupé and the R395 950 Volkswagen CC. But this story is more about relative style for your hard-earned Rand than finding an outright champ.
Maserati’s Quattroporte Sport GT S gets a 4.7-litre Ferrari engine, tweaked to give 331kW, 510Nm and 0 to 100km/h in 5.0 seconds. Hit the Sport button, and flaps deep in the bowels of the exhaust open up to send the sound straight through that hedonist synapse in your brain. A spine-tingling note that will have you driving through town in Sport mode just to set off parked car alarms. And all just because you can.
It’s a good-looking and well-built saloon with tremendous handling that can be quiet
top toy.indd 70 2012/08/16 5:22 PM
MOTORING
Spring 2012 | | 71
LIKE THE QUATTROPORTE? CONSIDER THESE ALTERNATIVES:Aston Martin Rapide
This 5.9-litre V12 is quite firmly sprung, taut
and rewardingly precise. The rear doors open
wide, but for the two rear-seat passengers,
the back-seat experience is best reserved for
Garden Route soirées rather than crossing the
continent. A truly elegant car.
Porsche Panamera
The precise chassis and well-damped ride
makes fast progress smooth and enjoyable.
The concept of the Panamera is perfect;
it offers the right amount of room, and it’s
practical and beautifully appointed. And the
looks? Some like the cut of its jib, some do not.
ABOVE Maserati
Quattroporte
Sport GT S
ABOVE RIGHT
Volkswagen’s
svelte CC has
the lower priced
coupé market all
to itself
and comfortable when it needs to be. It handles really well and performs better than any full-sized four-door car has a right to do.
Coming in at R387 000 less than the Quattroporte is the 6-series Gran Coupé. The fi nal member of BMW’s latest 6-series line-up, it offers the practicality of a four-door with the style of the two-door 6-series coupé. I think this is one of BMW’s best-looking models. The proportions are spot on. Its elegant appearance will fi nd a wide appeal.
Based on its unique rear-wheel drive platform, space is freed up for two smaller rear-door apertures and an amazingly roomy back seat. Inside, it’s pretty much like the two-door 6-series with an altered centre
I THINK THIS IS ONE OF BMW’S BEST-LOOKING MODELS. THE PROPORTIONS ARE SPOT ON. ITS ELEGANT APPEARANCE WILL FIND A WIDE APPEAL.
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72 | | Spring 2012
MOTORING
PH
OT
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console. Power is via a remarkable TwinPower 3.0-litre diesel engine with 230kW and 630Nm. Going from 0 to 100km/h takes just 5.4 seconds.
This diesel is perfectly suited to the BMW’s sporting brand image, with its formidable low-end grunt and a massively fl exible nature. The standard eight-speed automatic gearbox is smooth and fast to react. Stop-start technology and extra-long gearing helps it to a meagre 5.5l/100km. Outright driver appeal sets this car apart from its competition.
The least expensive membership of this exclusive coupé club comes with the VW CC 2.0 TDI, replete with BlueMotion Technology DSG®. This very pretty four-door is based on the underpinnings of the previous-generation Passat. Powered by a 125kW 2.0-litre TDI engine, the car musters a combined economy of 5.5l/100km and 144g/km C0
2. That’s a great
achievement for a big car with such visual appeal, both inside and out. On the road, it’s a competent performer. The performance from the turbodiesel engine is good enough rather than exhilarating, but you are never likely to feel disappointed, particularly at cruising speeds.
The stop-start sy stem in the VW is unobtrusive and well suited to the DSG gearbox. Ride is fi rm and feels sharp to drive. It exudes exclusivity, is packed with goodies and brings the four-door coupé market to a whole new audience. Other swoopy saloons-cum-hatchbacks in this price bracket simply lack the style and sophistication this beautiful CC exudes.
LIKE THE BMW? TRY ONE OF THESE:Mercedes-Benz CLS 350 BlueEFFICIENCY
This 225kW 3.0-litre CDI diesel and standard
seven-speed automatic proves a fair match
for the more powerful 6 Gran Coupé. It’s
composed and capable on any road surface
and holds the road tenaciously.
Audi A7 Sportback 3.0 TDI
With 500Nm of torque and 100km/h in just
6.3 seconds, this silky 3.0 V6 turbodiesel
metes out all the thrust you could ever wish
for. The seven-speed automatic transmission is
close to perfect too. Ride is a little too firm for
some, but it’s a technological tour de force.
THE 1962 ROVER P5 WAS THE FIRST MODERN ATTEMPT TO BLEND A CLASSIC COUPÉ AND A SEDAN.
RIGHT BMW’s 6-series
Gran Coupé
BELOW 1962 Rover P5
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Spring 2012 | | 75
COMPETITIONS
To keep abreast of Garden Route news and receive South competition reminders, join us on Facebook and follow us on Twitter. Find out about events on www.southmagazine.co.za SMS entries close on 1 November 2012. All SMSs cost R1.50.
W I N W I T H
1 2 7
This quarter, we have a host of wonderful prizes to give away, so make sure we hear from you.
1 Artist Christopher Smart is
giving away a set of six ceramic
coffee mugs worth R460. info@
christophersmart.co.za, 083 382 2100.
To enter, SMS southsmart to 33102.
2 Tekkie Town is giving
away a R500 gift voucher.
www.tekkietown.co.za, 044 620 3081.
To enter, SMS southtekkie to 33102.
3 Metelerkamp’s in Knysna is
giving away a red Le Creuset
Flame Whistling Kettle worth R698.
www.metelerkamps.co.za,
044 382 0274. To enter,
SMS southkettle to 33102.
4 One South reader can win a R250
lunch voucher from Wilgewandel
Holiday Farm outside Oudtshoorn.
www.wilgewandel.co.za,
044 272 0878. To enter,
SMS southwilgewandel to 33102.
5 Bella-Mia Olives and Pottery is
giving away a ceramic serving
platter with olives and olive oil worth
R250. www.marianaserfontein.co.za,
044 272 0106. To enter, SMS southmia
to 33102.
6 One lucky reader can win a caving
experience for two people from
TBI Adventures outside Oudtshoorn,
value R700. www.tbiadventures.co.za,
082 926 9389. To enter, SMS southtbi
to 33102.
7 De Oude Meul Country Lodge
near Oudtshoorn is offering
one night’s accommodation for two,
including breakfast, valued at R1 000.
www.deoudemeul.co.za, 044 272 7190.
To enter, SMS southoude to 33102.
8 Cango Wildlife Ranch is giving
away a free entrance ticket
for two, as well as two free
lemur encounters, worth R530.
www.cango.co.za, 044 272 5593.
To enter, SMS southcango to 33102.
9 The Ozone Company is giving
away a jar of Ozone Jojoba Topical
Gel to two lucky readers, value R169
each. Charles Bowes-Taylor 082 492
2332, www.theozonecompany.co.za.
To enter, SMS southozone to 33102.
10 The Veg-Table Private Dining
Room outside Knysna is giving
away a R300 dinner voucher for a
couple. [email protected],
074 833 9516. To enter, SMS southveg
to 33102.
11 One South reader can win 250g
of three different blends of
coffee from beansaboutcoffee
speciality coffee roasters.
www.beansaboutcoffee.co.za
083 447 2047. To enter,
SMS southcoffee to 33102.
TURN TO PAGE 79 FOR
MORE INFORMATION ON
OUR SPECIAL SUBSCRIBER’S
PRIZE: A two-night stay, bed
and breakfast, two bush safaris
and an elephant experience at
Buffelsdrift Game Lodge outside
Oudtshoorn worth R7 500.
giveaways.indd 75 2012/08/17 3:52 PM
76 | | Spring 2012
social
3
654
1
2
out and about in the Garden Route PHOTOGRAPHS DesmonD scholtz
SOciAl Scene
1 Oyster Festival eating oysters at the official opening of
the Pick n Pay Knysna oyster Festival.
(From left) Pick n Pay General manager
of marketing malcolm mycroft, Western
cape minister of Finance, economic
Development and tourism alan Winde,
Knysna acting executive mayor michelle
Wasserman and Knysna tourism ceo
shaun van eck.
2 Hyatt regency Oubaai the theme of this year’s hyatt Regency
oubaai annual celebrating our People
staff gala dinner was ‘texas style’. (From
left) staff members laurion may, toneal
Galloway, talitha Galloway and carla
albertyn.
3 sWD rugby south Western District eagles flyhalf
curt coleman (left) and captain
Wilhelm Koch give a thumbs up to their
new rugby jerseys which were launched
at a breakfast at lodge on the lake in
Wilderness at the start of the season.
4 lizz Meiring breakFast comedic actress lizz meiring (front
middle) returned to the Garden Route
mall ladies Breakfast for another round
of laughs. With lizz are (from left)
Gerda Writes, Ronell Bezuidenhout
and elaine henn.
5 ManDela Day Knysna municipality participated in
mandela Day by painting the ablution
facilities of the sedgefield Primary
school in smutsville. sedgefield Ward
councillor irene Grootboom adds the
final touches.
6 nMMu business scHOOl the nmmU Business school officially
opened their offices in George.
(From left) south cape college
ceo luvuyo ngubelanga , nmmU
Business school Director Professor
steven Burgess and George mayor
charles stander.
socials.indd 76 2012/08/17 4:08 PM
Unit 4 Cathedral Square, Cathedral Street, George
044 873 6478 www.emphasisbeauty.com
Mon - Thu 08:00 - 18:00Fri 08:00 - 17:00Sat 08:00 - 13:00
Gatineau Facial TreatmentsGelish Soak Off Gel PolishManicures and PedicuresBridal Make-upWaxingMassage
Exclusive South African Dinnerware And Table Accessories
Exclusive South African Dinnerware And Table Accessories
adverts south 9.indd 1 2012/08/17 3:07 AM
The Skinlogic Smart Skin and Laser Centre has been re-launched by doctors Herman van Rooyen and Adri Hofmeister with a new aesthetic medicine division to provide an advanced skin care service.
Skinlogic offers tailored facial enhancement and rejuvenation using a combination of therapies, including anti-wrinkle injections (botox), dermal fillers, skin rejuvenating chemical peels, genuine dermaroller, sclerotherapy and advanced cosmeceuticals.
The aim is to produce significant results safely, with rapid recovery and minimal downtime.
Dr Hofmeister has worked as medical director of an aesthetic clinic in the UK and is a member of the Royal College of General Practitioners and General Medical Council.
Dr Van Rooyen is registered with the General Medical Council and the American Sports Medicine Association and has managed medical, aesthetic and emergency care centres worldwide.
Skinlogic specializes in non-surgical cosmetic medicine, but also in skin and body treatments such as laser hair removal, NeoStrata and Guinot facials and Optiphi skin rejuvenation peels.
Contact us for more information38 C J Langenhoven Road, George.
044 873 6558 | [email protected] | www.skinlogic.biz
NeoStrata is available atour skin care centre.
12026 NS skinlogic advertRR.indd 1 16/08/2012 1:13 pmadverts south 9.indd 30 2012/08/17 3:35 AM
Spring 2012 | | 79
SUBSCRIBEP
HO
TO
GR
AP
HS
TA
MA
RA
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AIR
E
Sometimes, a short trip can offer as much enjoyment and food for thought as a long journey. In the same way, an armchair journey can sometimes be as satisfying as a real-life break, or simply serve as motivation to actually get out there.
Therefore, make sure to get South magazine for stories on places, people, businesses and experiences on the Garden Route and in the Klein Karoo that will inspire and transport you.
Subscribe to four issues of this quality publication for only R80, a 20 percent discount on the store price.
As a subscriber, you also stand a chance of winning a fabulous two-night stay for two people, a bush safari and an elephant experience at Buffelsdrift Game Lodge worth R7 500. Buffelsdrift Game Lodge is a sprawling game farm at the foot of the Swartberg mountains, South Africa’s sixth World Heritage Site. Situated 6.5km outside Oudtshoorn on the well-known Route 62, en route to the Cango Caves, the lodge offers city slickers the opportunity
SUBSCRIBEand win
FOUR EASY WAYS TO SUBSCRIBE TO SOUTH
1. Call 044 873 2771 2. Mail your contact details to [email protected]
3. Visit www.southmagazine.co.za 4. SMS southsub to 33102
SUBSCRIBE TO SOUTH FOR A CHANCE TO WIN A TWO-NIGHT STAY, A BUSH SAFARI AND AN ELEPHANT EXPERIENCE FOR TWO PEOPLE AT BUFFELSDRIFT GAME LODGE.
to unwind in a unique setting. Here you will fi nd pristine bushveld, lush vegetation and a fi ve-hectare dam with hippos and more than 217 bird species.
In 2008, Buffelsdrift was named one of the top six game lodges in South Africa by Professional Management Review (PMR), and from 2009 to 2011 it was labelled one of the best in the Western Cape and one of the top three in South Africa. In July 2012, the lodge was voted the best game lodge in the Western Cape in the AA Accommodation Awards.
The lodge boasts four-star, luxury en suite tented accommodation with air conditioning on the water’s edge, a conference venue, restaurant and wedding chapel. Buffelsdrift offers the perfect atmosphere to enjoy cocktails while watching the sunset and listening to the hippos playing in the water. Trained guides escort guests on early morning or late afternoon bush safaris in an open game-viewing vehicle. More than 22 species of animals can be seen, including buffalo, rhino,
giraffe and kudu. Activities include horse safaris, elephant rides, walks and feeding experiences with the lodge’s three gentle giants – Malaika, Bolelu and Jabari.
Buffelsdrift Game Lodge offers a truly unique bushveld experience in the heart of the Klein Karoo.
THE PRIZE INCLUDES (FOR TWO PEOPLE)*• Two nights in a luxury waterfront tent
• Bed and breakfast
• A bush safari
• An elephant experience
*The prize is valid until 30 September 2013, subject to availability. Conditions apply and booking is essential. The prize is not transferable or redeemable for cash.
Visit www.buffelsdrift.com for
more details. Contact 044 272 0000
for reservations, or email
subscribe9.indd 79 2012/08/17 4:07 PM
80 | | Spring 2012
LAST WORD
A brave group of mothers starts a new tradition.
WORDS AND ILLUSTRATION FAWA CONRADIE
One Garden Route high school recently
upset the apple cart, so to speak . . . the very same cart that was to be hired to bring some lucky matric farewell couple to the ball.
It all started at a matric farewell committee meeting when one mom made some noises about the transport arrangements. “Shame,” she said. “The poor parents have to fork out for expensive dresses, farewell tickets, suits . . . and now for a car that won’t be seen for more than one moment.”
In the uncomfortable silence that followed, another mother backed her up. She spoke about a family who had bought their son’s dance suit on lay-by. Heaven knows what the girl’s dress had cost. And the make-up, another mom said. And nails and hair and shoes.
Do we realise that a girl’s parents can easily spend R3 000 on a matric farewell? Some spend many times that. Some spend a little less; some simply fall ill and can’t go.
What is it with matric farewells and the exorbitant sums of money, and the trouble and vanity that go into them? Do the kids enjoy four-course dinners more than a burger and chips? Do they enjoy eating out of porcelain and sipping non-alcoholic drinks from crystal glasses? Do they dance in their red stilettos? Is it as important to them what they wear as it is for the mothers? Do the kids really appreciate that you rent a car that they’re not even allowed to drive yet? Do they enjoy the dance;
or can’t they wait for the after-party? Is all our effort and cash not spent in a banal frenzy of social swank?
So when a mother at the meeting quipped about the horse cart her daughter had wanted to rent to “arrive” in, she struck a tender nerve that suddenly triggered the committee mothers into a social sisterhood.
“This cart will cost more than her school books!”
“And my daughter’s dress cost as much as many children’s annual school fees!”
“Imagine what we can do with all that money!”
There were some ifs and buts: “Remember, these kids might get married more than once in their lives, but they will only have one matric farewell dance . . .”, but nothing could stop an idea whose time had come.
Within the period of one extended meeting, a few decisions were made as a matter of principle:
Firstly, it was decided to declare arrival at the dance venue in fancy cars an optional extra, but there wouldn’t be an arrival area for cars in front of the hall. The couples would be ushered along a long red carpet to the entrance.
Parents, siblings and members of the public
would line the red carpet six rows deep, à la Oscars night. The fancy cars would thus hardly
be seen.Secondly,
each of the 200 couples could opt to contribute
R50 towards a matric dance fund instead of towards renting a vehicle. The R10 000 this could raise would go towards sponsoring a needy schoolmate’s school fees and books for the following year.
The committee felt good about their visionary decision. It had to be run past the headmaster, though. The headmaster suggested that the matrics be consulted. Despite the committee’s apprehension, their request was welcomed by the headmaster, the parents as well as an overwhelming majority of the matrics.
The local media got wind of this novel idea for a matric farewell and turned up to take pictures and report on the event. It was not long before the news travelled around the country and ended up being discussed by a panel of experts on a television news programme. Other schools followed suit; each in its own, unique way.
A brave group of mothers who dared to act on how they felt, ended up leaving their matric children a legacy. They will always be known as the class that started the tradition of clubbing together for a fellow pupil, and as the fi rst class that “walked to their matric farewell”.
I WALKED TO MYMATRIC FAREWELL
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Eskom Holdings SOC Limited Reg No 2002/015527/06
Now you can cut your water heating costs by up to 67%
Before you run that bath, think of the electricity you’re using. Water heating accounts for up to 40% of your monthly electricity bill.
But there’s good news:
If you install a heat pump to heat your water,you can cut your water heating by up to 67% depending on environmental conditions.* A heat pump is an energy ef� cient water heating technology. It is a simple device that uses little energy to transfer heat to your water. This reduces your dependence on the constrained power grid.
We’ll pay you to install a heat pump!
Eskom is dedicated to saving energy in all spheresof South African life. If you install a heat pump in your residence or small business, Eskom will give you a rebate on the heat pump you buy, depending on the existing geyser capacity (in litres). So you’ll save money even before you feel the bene� ts of the monthly savings. For rebate details see table below:
Heat pump tank size Rebates on offer
100 – 300 litres R3 668
301 – 500 litres R4 320
The rebate applies only to completed installationsand is offered until 31 March 2013.
A list of Eskom accepted suppliers is availableat www.eskom.co.za/idm
For more information call the Eskom heat pump help desk on 011 800 4744.
* Savings percentages depend on individual installations and vary according to hot waterusage and climatic conditions.
Another energy saving initiative from Eskom.
www.eskom.co.za/idm