July 2020 Highway DBN

This month ... 

BACHELOR GIRL 

Bridget talks about her 

search for a fairy tale love 

We go behind the 

cooking pots with 

CHEF DANDALA 

CHOOSE TO LIVE 

MINDFULLY 

JULY 2020

LIVING THE HOLIDAY 

HAS NEVER LOOKED 

MORE BEAUTIFUL 

THE BEST OF SOUTH COAST SPLENDOUR 

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Email sales@renishawhills.co.za to book your private tour today or If you’d prefer to stay home, visit our 

website www.renishawhills.co.za to browse our virtual tours. 

THE START OF A NEW ADVENTURE

GET IT 

Editorial 

Phone 031 716 4444 

Address 115 Escom Road 

New Germany • Pinetown 

Facebook: Get It Durban 

Instagram: @getit_durban 

Pinterest: getitdurban 

Website: www.durban.getitonline.co.za 

Editor Wanda Daly 

wandad@dbn.caxton.co.za 

Journalist 

Bronwyn Forbes-Hardinge 

getit@dbn.caxton.co.za 

Sales Manager Giles Thomas 

031 716 4464 or 083 632 5931 

gilest@dbn.caxton.co.za 

Advertising Christine Kelly 

031 716 4598 or 082 972 1266 

christinek@dbn.caxton.co.za 

Layout and Design 

Jesslyn Samuel 

Sharon Trollip 

GET IT HEAD OFFICE 

National Group Editor 

and National Sales 

Kym Argo 

kyma@caxton.co.za 

Cover Model 

Bridget Marshall 

Cover Photographer 

Penny Katz of Penny Katz Photography 

pennykatzphotography.myportfolio.com 

pennykatzphotography@gmail.com 

Instagram: pennykatzphotography 

083 214 0692 

CONTENTS 

WHY DON’T YOU... 

2 Paint. Cook. Sing. So much fun to be had at home 

6 We’re going the ‘good-for-you’ route this July 

WISH LIST 

8 Great food and wine. Close family and friends. 

Let’s keep things real (and tasty) 

PEOPLE 

10 Bridget Marshall’s still looking for Prince Charming 

and a fairy tale love 

HEALTH & BEAUTY 

14 Rethinking a sustainable lifestyle 

18 And... relax 

20 Essential wellness 

FOOD & DRINK 

24 Thoughtful wine options 

26 In the kitchen with Butler’s Head Chef 

Siphiwo Dandala 

30 Books for healthy cooks 

32 Beet the mid-winter blues 

34 Rise to the occasion 

DECOR & GARDENING 

38 Winter moods 

40 Designer trends 

42 Get growing... your own veggies 

TRAVEL 

46 Take a wellness roadtrip to the Cape 

WIN 

48 July Spoil: A bottle of Seedlip Garden 108 

Make up: Nancy Edmunds, 072 425 2764, 

@Nancygirlbabes, Facebook: Beauty by 

Nancy Edmunds 

Dressed by: Kathrin Kidger Designs, 

@kathrinkidgerdesigns, 

www.kathrinkidger.co.za 

Location: Valdior Guest House, 

Umhlanga Rocks, 031 561 4346 

Get It Highway, Durban North, Berea is 

distributed free of charge. For a full list of 

where it’s distributed phone 031 716 4444. 

JULY 2020 

Photographer/Image credit: 

00 Get It Sandton • Rosebank Month 08 

July 2020 Get It Highway • Berea • Durban North 01

A hot date! 

We’re still indoors ... but we’re having FUN! 

Paint. Cook. Sing. So much 

fun to be had at home. 

If you’re artistic and a keen traveller, 

why not explore the world with a 

paintbrush? Gather the fam and 

‘Zoom’ in for a virtual paint night. Head 

over to Yaymaker South Africa on 

Facebook and find out how you can 

join in on a colourful journey around 

the world. It’s on every Wednesday 

and Friday from 6pm and on Sundays 

from 2pm. All art supplies needed 

can be ordered and delivered to your 

door. Details: Deon on 083-653-7185 or 

deon@localyaymaker.com 

Remember when tea was just ... well, 

tea? Then, hello rooibos. Supertea! It’s 

not just for sipping ... it’s great to cook 

with and makes wonderful cocktails. 

To show how antioxidant-rich rooibos 

can enhance dishes, as well as how 

versatile it is, celeb foodies Kamini 

Pather (MasterChef SA winner) and 

well known pastry chef Sebastian 

‘Bas’ Newman will be experimenting 

with the tea over the next few weeks 

in a series of videos that will be 

posted on the SA Rooibos Council 

Facebook page. Details: facebook.com/ 

rooiboscouncil 

Sing the blues, rock around the clock, 

take centre stage. It’s karaoke time! 

Simply download the AirConsole App, 

which turns your smartphone into a 

mic – and you’re all set to sing your 

favourite hits. Great, great fun! Details: 

airconsole.com/play/apps/karaoke 

Just write the book 

‘I’d love to write a book, but I don’t 

have time.’ Well, now we’re spending 

more time at home, that excuse no 

longer works. Whether you’re a rookie 

or experienced writer, a storyteller, 

influencer, company leader, speaker, 

an expert with insight to share, or just 

someone who loves putting words on 

paper, Sarah Bullen, Kate Emmerson 

and Tessa Graham’s Write Your Book in 

100 Days is going to show you how to 

write your story. Its practical, step-bystep 

process includes technical writing 

tasks alongside heart ‘n soul exercises. 

Expect easy-to-follow, practical tips and 

guidance. R340 (includes courier to 

your door). 

Details: thewritingroom.co.za 

Sebastian Newman 

02 Get It Highway • Berea • Durban North July 2020

Shows we’re watching on Netflix this month 

If you love your murder mystery 

docs, Unsolved Mysteries (S1) will 

be up your (dark and deserted) alley. 

This 12-part docu-series show uses 

re-enactments in a documentary 

format to profile real-life mysteries 

and unsolved crimes, lost love, 

cases involving missing persons and 

unexplained paranormal events. 

The Old Guard follows a group of 

soldiers led by Andy (aka our very own 

Charlize Theron). Pack members are 

immortal mercenaries who’ve seen a 

lot over the centuries, and now they’re 

pretty bored with life in general. But 

things start to get interesting when 

they discover a new immortal is 

serving in the US Marines ... and when 

their undying existence is captured 

on camera by a murky organisation, 

events start to spiral out of control. 

Reunited by their father’s death, 

estranged siblings with extraordinary 

powers uncover shocking family 

secrets – and a looming threat to 

humanity. The White Violin, Spaceboy, 

The Kraken, The Rumor, The Seance 

and The Boy are all coming back for 

the second season of The Umbrella 

Academy. This quirky superhero 

show follows the dysfunctional, 

superpowered Hargreeves children 

who reunite to solve the mystery of 

how their father died. 

Cable Girls is returning for a fifth 

and final season. The series revolves 

around how four young women’s lives 

change when they start working in the 

modern telecommunication company 

in Madrid. Every one of them has 

distinct difficulties but also has a close 

friendship with one of the group. 

Based on real incidents – a woman 

escaping a cult, a refugee fleeing 

with his family, a father trapped in 

a dead-end job and a bureaucrat 

on the verge of a national scandal. 

Inspired by true events, these people 

find their lives intertwined in an 

immigration detention centre. A 

gripping six-part series, Stateless is 

not-to-be-missed. 

Compiled by: RIALIEN FURSTENBERG 


Sensational choices on Showmax 

Our pick of what to watch this month kicks off with the brilliant Little Fires Everywhere. 

Based on Celeste Ng’s bestselling book, it stars the amazing Reese Witherspoon and 

Kerry Washington and follows the intertwined fates of the picture-perfect Richardson 

family and an enigmatic mother and daughter who disrupt their lives. The story explores 

the weight of secrets, the nature of art and identity, the ferocious pull of motherhood, 

and the danger in believing that following the rules can avert disaster. 

I Know This Much Is True (S1) follows a mentally ill man, Thomas, and his identical 

twin brother, Dominick (both played by Mark Ruffalo), who protects and cares for him 

no matter the sacrifice. As the story feels so real and handles matters like paranoid 

schizophrenia and unconditional, painful love with such nuance, it might make viewers 

think it’s based on a true story, but it’s actually a work of fiction. 

In Little, businesswoman Jordan Sanders has become a bully ... she runs her own tech 

company like a dictator and treats her employees very poorly. Then a child, to whom 

Jordan’s been unspeakably rude, uses a toy magic wand and wishes for Jordan to be a 

kid again to take her down a peg… The wish comes true ¬– and next morning Jordan 

wakes up as her 13-year-old self! 

Everyone is guilty of something. Based on characters created by Erle Stanley Gardner, 

this drama series follows the origins of American fiction’s most legendary criminal 

defence lawyer, Perry Mason (S1). When the case of the decade breaks down his door, 

Mason’s relentless pursuit of the truth reveals a fractured city and, just maybe, a pathway 

to redemption for himself. 

In crowded, expensive London, a couple decides to take in a housemate to help pay the 

bills ... and finds the perfect match they never knew they needed. Trigonometry is an 

unconventional love story about three people who are made for each other. 

Burden of Proof’s (S3) Joanna Chang and Billy Crawford are working together in their 

new boutique law firm, Crawford Chang, when an old friend abruptly re-enters Joanna’s 

life in desperate need of help. After this case, nothing will be the same again. 

In Das Boot (S1), a German TV series, we go back to the autumn of 1942, when the 

U-boat U-612 is ready for its maiden voyage, preparing to head into the increasingly 

brutal warfare with its young crewmen, including the new captain, Klaus Hoffmann, on 

board. As the 40 young men take on their first mission, they struggle with the cramped 

and claustrophobic conditions of life under water. Their personalities are pushed to the 

limit as tensions rise and loyalties begin to shatter. 

Robot Chicken (S10), Adult Swim’s legendary stop motion sketch comedy, is back with 

more black comedy, pop culture parody and surreal humour. 

Based on the real life of WWE superstar wrestler Paige Knight, the British comedy 

Fighting With My Family really is one for everyone. When Paige and her brother Zak are 

invited to try out for WWE, she’s ecstatic – until she’s accepted into the gruelling training 

programme, forced to leave her tight-knit family behind and make her own way in the 

sport and the world. 


In 43 AD, the Roman army – determined 

and terrified in equal measure 

– returns to crush the Celtic heart of 

Britannia, a mysterious land ruled by 

warrior women and powerful druids 

who can channel the powerful forces 

of the underworld. Or so they say. 

Britannia (S1 & S2) may well be 

the new drama Game of Thrones fans 

have been waiting for. 


Book club 

We’re going the ‘good-for-you’ route this July 

All the sparkle ... 

none of the alcohol. 

This mindful month 

we’re drinking the 

just-launched De Krans 

Muscat Nectar Alcohol-Free 

Sparkling. With a slight fizz, tropical 

flavours and a touch of sweetness, 

it’s a lovely choice for those who’re going 

the no-alcohol route. R58. 

Reduce, reuse and reconnect in the zero-waste drive to help our planet survive the 

onslaught of humankind. Erin Rhoads suggests 365 commonsense ways to contribute 

in Waste Not Everyday. Redesign, rethink, refuse (say no), share, repair, compost, 

recycle, are among the other steps you can take to cut down wasteful consumption. 

From making your own pet food to using cloth nappies, this is essential reading for 

anyone serious about the importance of 

‘going green’. Hardie Grant, R190 • Fans of Marie 

Kondo (who’ve decluttered their homes to 

within an inch of their lives) will love this ... an 

enjoyable, quirky graphic novel about Chiaki, 

a young woman who, using Kondo’s advice 

and inspiration, transforms her Tokyo home, 

work and love life. The Life-changing Manga 

of Tidying Up – A Magical Story by Marie 

Kondo is a great, entertaining way of learning 

(give it to your teenage daughter!). Bluebird 

Books For Life, R216 • In today’s frenetic, techdriven 

world, we’ve forgotten how to listen 

– and no one is listening to us. In You’re Not 

Listening, Kate Murphy shows how only by 

listening properly can we truly connect with 

others. It’s about curiosity and patience, asking 

the right questions the right way. Listening 

can transform relationships and working lives, 

increase creativity and happiness. It’s a skill 

that can be learned and perfected. It helps us 

to understand and be understood. Penguin 

Random House, R320. 


Quiet Journal is a guided journal 

companion to Susan Cain’s bestselling 

Quiet, a book that changed the 

way we see introverts and how 

introverts see themselves. This 

companion journal will help you 

harness your secret strengths, improve 

communication at home and at 

work, and nurture your best self. It 

takes you on the Quiet journey to 

becoming a stronger, more confident 

person. You’ll learn more about 

your own temperament through 

a self-assessment quiz, which will 

teach you to make progress towards 

self-awareness, and realise your own 

authentic qualities and worth, then 

learn how to put that knowledge into 

practice. Penguin, Random House, R320. 

In At Home With Cannabis, Kelly 

McQue gives you everything you need 

to know to make and use cannabis 

products safely and effectively at home. 

She shares her experience in helping 

others successfully heal or manage their 

conditions, provides tried-and-tested 

recipes and includes a basic dosage 

guide for treating different health issues. 

Penguin Random House, R200. 

Meet Om the Yoga Dog, your guide 

to all things yoga. With wonderful 

illustrations and brilliantly clear stepby-step 

instructions, this book by Ira 

Trivedi is an enjoyable, simple intro to 

yoga and mindfulness for kids (and 

their grown-ups). Just lovely! Penguin 

Random House, R215. 

Also worth reading ... 

The magnificent Bill Bryson (if you 

haven’t read all his books, you’re missing 

out) has turned his attention away 

from the laugh-out-loud exploration 

of places he’s lived and travelled (our 

favourite is Notes from a Small Island) 

and from achieving the seemingly 

impossible task of making the science 

of our world both understandable 

and entertaining in A Short History of 

Nearly Everything. Now he’s exploring 

the human body – how it functions 

and its remarkable ability to heal 

itself. Full of extraordinary facts and 

astonishing stories, The Body: a Guide 

for Occupants is now out in paperback, 

and is a brilliant, often very funny 

attempt to understand the miracle of 

our physical and neurological make-up. 

Penguin, R180. 


Wish list 

Great food and wine. Close family and friends. 

Let’s keep things real (and tasty) this July. 

Kitchen Queen ... this is me! 

‘This is me. Not just the curry, maize or seven 

colours queen, but the Kitchen Queen.’ 

From teacher to actress, singer and TV 

personality, then on to foodie and social 

media influencer, Lucia Mthiyane has had a 

colourful life. Now she shares her favourite and 

most re-posted recipes – food, she says, that’s 

‘infused with flavour and flair, enthused with 

love and light and grace’. Expect dishes ranging 

from Zulu chicken to spinach with chorizo to 

chocolate brownies with a maize meal twist. 

Human & Rousseau, R375. 

Guilt-free chocolate 

This month we’re indulging with a clear 

conscience. GD Chocolate is made from natural 

ingredients, is free of diary, preservatives, refined 

sugars and high-fructose corn syrup. Sweetened 

with raw, unadulterated honey, it comes in softcentred 

chocolates (called Buttercups) and slabs, 

in flavours like ginger, orange and mint. You’ll 

find them at Wellness Warehouse (including the 

online store), selected Spars and health stores 

and delis, for around R53 for the slabs, 

R20 for the Buttercups. 

Organic Pinot Noir 

Grounded humans and enlightened 

grapes equal honest wines. Which is 

what Elgin Ridge Wines is all about. 

Known for producing outstanding 

certified biodynamic and organic 

wines, the latest release – Elgin 

CRUNCH! Pinot Noir 2019 – 

doesn’t disappoint. It’s young and 

fresh – perfect for all year round 

enjoyment. This winter we’ll be 

drinking it with pasta and rice-based 

dishes ... it also goes well (believe it 

or not) with goats’ cheeses. R125 a 

bottle. Details: elginridge.com 

Compiled by KYM ARGO 


Eco-friendly wine in a can 

There are a few reasons why we’re raving about the new 

Robertson Single Serve wines. Firstly, they’re 200ml, so 

they’re the perfect serve ... exactly what you want if you’re 

just after one glass. Secondly, they’re packaged in a can, 

which makes them very convenient to carry for hiking, 

camping, and alfresco get-togethers. Thirdly ... there’s a red 

and white option. Robertson Winery Sauvignon Blanc 

2019 (fresh and dry with generous notes of green apples 

and melons) and Merlot 2019 (rich and smooth with 

ripe, punchy plum and sweet black cherry flavours and a 

velvet finish). Lastly, they tick the eco-friendly box ... the 

lightweight packaging significantly reduces the carbon 

footprint, they’re 100 per cent recyclable (more recyclable 

than glass) and can be recycled over and over again. You’ll 

find them for around R25 each, and can buy them online 

at shop.robertsonwinery.co.za. 

If you can’t go to the wine 

farm tasting room... 

Let the tasting room come to you. 

How genius is this? A full wine tasting room 

experience in the comfort of your own 

home. Yes, please! The Steenberg @ Home 

experience includes a variety of wines in 

mixed-case selections and to guide you 

through your tasting, brings Cellarmaster 

Elunda Basson into your home through video 

clips ... clips featuring the cellarmaster and 

tasting room ambassadors who’ll captivate 

you with interesting wine stories and guide 

you through the tasting as if you were sitting 

in Steenberg’s plush tasting lounge or on the 

outstretched terrace. Each tasting pack also 

includes a luxurious brochure guiding you 

through the full Steenberg wine experience 

complete with tasting notes, winemaking 

information and food pairing suggestions. 

There are three different tastings selections. 

With a Méthode Cap Classique, a Sauvignon 

Blanc, a Rosé and three red wines, the Classic 

Tasting Selection is ideal for aspiring wine 

enthusiasts and a great snapshot of what 

Steenberg has to offer. If bubbles are your 

thing, then raise your glass to the Bubbly 

Tasting Selection ... this starts with the fresh 

and youthful Sparkling Sauvignon Blanc 

followed by Steenberg’s acclaimed and elegant 

Méthode Cap Classique range, including the 

flagship prestige cuvée, Lady R. And if you’re 

looking to splurge, then try the 

Flagship Tasting Selection with the blueblooded 

Italian Nebbiolo, the Natural Sweet 

Semillon and the iconic and intense Catharina 

Red Blend being some of the signature 

wines representing the best of Steenberg 

in this flight. For details and to order, visit 

steenbergfarm.com and follow 

@SteenbergFarm on Facebook and Instagram. 

Stir it up in your kitchen ... 

with two of our favourite foodies 

If you’re a true foodie like us, then food guru Karen Short of By Word of 

Mouth’s cooking classes will be one of your highlights this month. Karen 

will share delicious (and very easy to follow!) recipes, straight from her 

farm kitchen to your home. If her veggie cooking class was anything 

to go by, then we simply cannot wait for what comes next. Stay tuned 

for info regarding the next class by following By Word of Mouth on 

Facebook. You’ll thank us later! Details: facebook.com/Bywordofmouth.sa 

Do you have basic food knowledge, want to hone your skills, extend 

your repertoire and learn how easy it is to make simple, delicious food? 

Sure you do! So DO NOT miss any of the online cooking courses by 

stylish chef Susan Greig. These Zoom courses are not only hugely 

informative, but Susan is massively entertaining, too. For July you’re 

going to cruise the Greek Islands, escape to exotic Morocco, have a 

Lebanese feast and get a taste of Thailand. Delicious! Pencil July 5, 12, 

19 and 26 into your diary! Details and tickets: susangreig.co.za 


Bridget’s 

still looking for 

a fairy tale 

love 

Having your heart 

broken on national TV 

and feeling your hopes, 

dreams and world 

shatter is not for sissies 

… it takes true grit to 

keep it together while 

the cameras are rolling 

and walk away with 

dignity intact and head 

held high. We caught 

up with the gorgeous 

Bridget Marshall while 

she was spending 

lockdown with her folks 

in Durban, to chat about 

that break-up and her 

journey on M-Net’s The 

Bachelor South Africa. 

Photos: PENNY KATZ PHOTOGRAPHY, pennykatzphotography.myportfolio.com, e-mail pennykatzphotography@gmail.com, 083 214 0692 


t suddenly stopped. All the 

butterflies, fireworks, my heart 

and my words froze. I didn’t know 

what to say. How do you put into 

words how you’re feeling when 

everything just comes to a grinding 

halt?’ These words are just the start 

of the emotional message Bridget 

posted to her Instagram account 

after walking away from Marc Buckner 

when he gave her the boot in an intense 

60-miute finale The Bachelor South Africa. 

Bridget’s superpower is without a doubt 

her ability to light up any room. When 

we meet her at the fabulous Valdior 

Guest House, she’s barefoot in black 

three-quarter jeans and a comfy Tee she’s 

dubbed her lockdown gear. She’s already 

done 22 media interviews, but nothing like 

the dress-up-and-play date we’ve arranged 

with her and a few show-stopping Kathrin 

Kidger designs. 

Although it’s been more than six months 

since she walked off the set of the finale 

held in the picturesque Kapama Game 

Reserve, and she laughs and jokes and 

has lots of naughty stories to tell, there is 

a subtle sadness that surfaces when she 

relives those final moments on the set of 

The Bachelor like they occurred yesterday. 

‘Being in that moment was tough, but 

watching it playback was even harder. It 

took a lot of courage and strength to put 

my heart on the line and risk it all for the 

chance to have it all.’ 

A self-dubbed travel queen made in 

Durbs and living in Cape Town, Bridget is 

excitable and real. She’s an expert in the 

travel industry, a straight-shooter who 

tackles problems head-on (something 

she was often called out for on the show), 

she’s game for anything (except for eating 

peppadews because she’s allergic,) and 

wants a partner in life (or crime) who is 

loyal, loving and into the great outdoors. 

‘I’m vulnerable but guarded, moody 

but dependable, and terrified of change 

but extremely adaptable. I’ve got layers... 

and though you may not guess it when 

you first meet me, I love hard. My parents 

have been married for 45 years - they 

have the kind of love everybody wants at 

the end of the day. It’s powerful. They’ve 

been through everything and come out 

stronger. When I marry someone one day, 

I want that to be it for me – a match made 

in heaven.’ 

About her journey on The Bachelor, 

Bridget says it was a wild one. From most 

hated to season favourite, nothing could 

have prepared her for the ride. 

‘When I signed up for The Bachelor, I’d been through the 

ringer. I’d just moved to Cape Town for a fresh start after 

being broken up with on Valentine’s Day, and was trying 

to find my feet, let alone myself. I joined Tinder in search of 

love, but it just wasn’t working out for me, and then a friend 

suggested I sign up for The Bachelor. It was the last day for 

applications. I didn’t know who he was and I didn’t believe 

that it was possible to find love on a reality show - how 

wrong was I?’ 

Bridget submitted her application and never gave it 

another thought until she received a call to say she’d made 

it onto the show. 

‘I was so unprepared. There were girls who had dresses 

made in anticipation of the rose ceremonies, and then 

there was me - one suitcase with the basics and very little 

faith that Marc would even hand me a rose on the first 

night. By the time of the hometown visit, it suddenly hit 

me hard that I really liked Marc, that I’d fallen for him and 

there was a chance I could be the one he chose in the end.’ 

It took a lot of courage and 

strength to put my heart on 

the line and risk it all... 

Bridget’s Durban upbringing, like Marc’s, also meant 

they had something special in common. Following in the 

footsteps of her entire female bloodline, Bridget attended 

Durban Girls College, and enjoyed a happy life as a 

tenacious teen, filled with great gatherings in their Currie 

Road home. 

‘Never mind the people, we had dogs, hamsters, a pig 

named Rodney, a guinea pig named Fenwick (don’t ask me 

why), chickens named Ned and Meg and rabbits – mine 

was called Amos. I’m an animal lover, so it was a lot of fun 

living in that house, I won’t lie.’ 

After school Bridget packed her bags – leaving all of her 

beloved pets behind – and moved to the UK to travel and 

experience the world. She’s always on the go, whether 

it’s going to gym, to the beach, hiking, walking on the 

promenade or shopping with her friends. She lists these 

activities as some of her favourite, and includes amongst 

her top Durban haunts the Oyster Box Hotel - she is 

obsessed with the Lighthouse Bar; The George Bar And 

Restaurant; The beach – a must-do for any sunny day 

in Durbs and Circus Circus Beach Café because it’s her 

favourite place to have breakfast with her parents on a 

beautiful morning. 

‘I love Durban - the vibe, the people, the weather, this is 

home. My fondest memories of this city - apart from my 

home and many years spent swimming and as a lifeguard 

on the beach – involve my granny. She was 98 when she 

died in July last year, but she’s always been there for me - 

every gala or event I participated in, she was there! She was 

my world, and I wish she could have been here to see me 

brave reality TV.’ 


Loyalty, 

honesty and 

being real are 

three qualities 

I own. 

Make up: NANCY EDMUNDS, 072 425 2764, Facebook: Beauty by Nancy Edmunds, Dressed by: KATHRIN KIDGER DESIGNS, www.kathrinkidger.co.za 


Going into the final ring ceremony, Bridget 

says she thought she and Marc had had a solid, 

stable connection, but she also knew there 

was a 50/50 chance he might choose her rival, 

Marisia van Wyk. 

‘The day was packed with interviews, 

photoshoots and preparing for the finale. 

insecurity is something I have battled with all 

my life, so I was exceptionally anxious and by 

the time I walked up to Marc, in that gorgeous 

gown by Just Tonight Josephine (and no, she 

didn’t get to keep it), I was exhausted and 

emotionally drained. I tried to prepare myself 

for how I wanted to exit the show if the worst 

happened, but we are never prepared enough 

in reality.’ 

‘While he was talking to me, there was a baby 

hippo in the background making a noise. I was 

trying not to be distracted. He talked, I listened, 

and everything was going okay until he uttered 

that one little word, ‘but...’ - I was like a meercat 

in bright lights. Mentally, I blacked out.’ 

Bridget doesn’t agree with Marc’s explanation, 

saying she felt he didn’t want to be honest with 

her in order to avoid hurting her. 

‘We had such a great relationship and then 

he broke my heart and it sucked even more 

because it was on national TV. Sometimes, in 

the long run, it’s just better to tell the truth 

from the start than prolong the agony. I had to 

remind myself that there was nothing wrong 

with me. That I just wasn’t his person. I couldn’t 

be angry with him and I couldn’t blame Marisia 

– I’m genuinely very fond of her, but it still 

hurt. In spite of this, I knew I had to walk away 

dignified, which I think I did pretty well. It was 

the moment of which I was most proud.’ 

Leaving the set after her exit interview 

however, Bridget says was done a little less 

gracefully. 

‘I won’t lie, I fell apart. What also made it harder, 

was the overwhelming affection I was shown by 

the crew who seemed to share my heartache. 

There was little that could comfort me at 

the time though, not even the room service, 

chocolate or crying out loud while watching my 

favourite movie, Bridget Jones’s Diary.’ 

When asked how the whole experience 

affected, influenced or changed her life, 

Bridget’s responds, “How has it not?” 

‘We spent the better part of two months cut 

off from the outside world - no access to phones 

(something most of us rely on heavily) except 

for a few hours on Sundays, and we were all 

competing for the affection of one man. There 

were serious personalities to contend with, 

not only in the mansion, but in the public eye, 

which are the hardest to handle. But, we had a 

great support system through M-Net and the 

crew who went out of their way to ensure that 

mentally we were able to cope.’ 

Even though the contestants are warned about the harsh 

realities of social media haters, and offered counselling and 

coping skills to deal with negative publicity and social media 

slandering, Bridget says the first three weeks the show aired 

were her worst. 

‘I’ve never been in the public eye, so being scrutinised and 

picked on by public haters was probably soul-destroying. I 

cried buckets because of what people were saying about 

me. Yes, I tripped on the first episode when I arrived to 

introduce myself to Marc, but in my defence I was wearing 

shoes that I didn’t own; even though I jumped in the end, 

the bungee jumping was still an awful, cowardly moment for 

me, and the fishing episode and wearing that rod holder was 

just… urgh! but I was being myself.’ 

I like to think that some hearts 

are just too big to break... 

By far the most embarrassing moment for Bridget when she 

looks back was when she packed her bags and threatened 

to leave the mansion. At that stage most of the women who 

made it through the original selection had either shared 

a passionate kiss or had a one-on-one date with Marc. All 

Bridget had under her stylish belt was a handful of stolen 

moments at the cocktail parties. 

‘It got to the point where I wanted to leave because I was 

convinced he didn’t want to be with me. But what I felt 

inside, and what the viewers saw probably wasn’t the same 

thing. It didn’t matter to outsiders that I had come from a 

place of huge insecurity and that I just wanted to be loved 

genuinely. I was called fat; told I was the most disgusting 

person ever, people posted memes and screenshots with 

nasty comments to my social media pages. It hurt. When the 

cameras are rolling, you don’t realise what you are saying and 

when you do, you can’t take it back. But, I have no regrets. 

Loyalty, honesty and being real are three qualities I own. 

I don’t always land myself in good favour for being dead 

honest and real, but that is me.’ 

Would she do it all again? 

‘In a heartbeat! If not for the possibility of a lifelong 

romance, then for the joy of finding self-love. We can all 

afford to grow more within ourselves, and I certainly did. The 

most important lesson I learned was that I am human. We all 

are. We all make mistakes; we are born to be real, not perfect. 

It is completely okay to be vulnerable and feel happy, sad, 

anger, fear, regret, love and loss. It makes us who we are. 

‘I am grateful for the opportunity. I am grateful to the 

people who hated me for forcing me to believe in myself 

and stand by my convictions, and I have been made 

stronger by the support of those who saw me as I was and 

cheered for me until the very end. I like to think that some 

hearts are just too big to break, because I still believe in that 

breath-taking, passionate, fairy-tale love and that my Prince 

Charming is out there, somewhere.’ 


Rethinking a sustainable 

LIFESTYLE 

Reduce. Reuse. Recyle. The new Three Rs. But how seriously do 

we really take this? And how can we encourage more people 

to instil these rules as a simple habit, rather than a chore? 

We got some really useful, practical tips for zero waste that are easy to incorporate into our daily lives from Karen Heron, 

founder of Earth Probiotic, who says by thinking about waste before we generate it, we can collectively have a huge impact 

on the war on waste. She adds that being conscious of our environmental impact helps with the choices we make, and 

therefore the consequences of our actions. Easier said than done? Nope. Not if you start off with these basic tips... 


R 


Refuse (say ‘no’) 

This sounds easy but often we’re bombarded with packaging we don’t want or can’t get away from. 

However, if we’re prepared, this is very much easier. For example, choosing loose fruit and veg which 

come almost package-free. Get yourself a mesh bag for this purpose and remember to take it with you 

when you head to the shops. Also, always keep a fabric bag in your car to hold your shopping, then 

refuse the plastic version offered at the store. 

Reduce 

Large bags of food produce seem like a bargain and often are ... but only if all the contents are used. 

Otherwise, you’re throwing away good food and money because there was too much of it. Buy only 

what you need. A planned weekly menu is a great way to help you buy only the items required (and 

makes for a quick shop). This reduces impulse spending which is often wasteful, especially if produce is 

forgotten or goes bad before being used. 

Reuse 

Most food packaging containers can be used many times over. Use the large yoghurt tubs to freeze 

stock, home-made dog food and leftovers. Stick a piece of masking tape on the lid for easy labelling. 

They’re great for storing beads, buttons and for planting seedlings too. 

Repurpose 

Restyle clothes you no longer wear and update them to create new items. A baggy shirt that was 

once fashionable can be taken in to begin new life as a fitted shirt. Long skirts or dresses that were an 

awkward length can be shortened; jeans that mysteriously shrank in length, when lopped off at the hem 

will now be very fashionable with the ends unravelling. And the cut-off fabric? Use it to patch up dog 

cushions or old toys. A chipped salad bowl can be given drainage holes and become a useful pot plant 

holder and old wool or thick string can be knotted, macramé-style, into holding the pot plant. 

Recycle 

Much, but not all, the packaging we face today can be recycled into another life. Paper waste needs be 

kept clean (from food waste), food waste composted, then all the other dry waste (glass, cans and plastic, 

once cleaned,) can be added together. Recyclable waste is either picked out of your kerb side bins by 

informal waste collectors, or separated at a Waste Recycling Facility. Clothes and household items can be 

recycled easily though friends, family and even at the office as there’s always someone who can make 

use of these items. Hospice gladly takes almost anything and there are many centres and charities that 

collect these items, which are sold to raise funds. 

Relax 

You alone are not going to save the world (even though you want to!). But by your actions you’re 

changing the people around you. They see you and your passion and it’s hard not to want to be you, the 

queen of recycling. Share your knowledge, money-saving tips (recycling definitely saves cash) and stay 

brave in your convictions 

Whip up a feast with Karen Short 

Taking recyling seriously 

Earth Probiotic was started by Karen and Gavin Heron in 2010 with the express purpose of diverting food waste from 

landfill. One hundred per cent of their products are sourced and manufactured in South Africa. All their products are 

made from either recycled or upcycled material. Their packaging is recyclable and they’re aiming to make it compostable 

in the near future. They believe diversity is key to thriving systems, whether they’re a business, a garden, a compost heap, 

a farm or even a small pond. Everything they sell in their store they use in their home. Earth Probiotic is officially Proudly 

South African and helps champion the recycling of all organics through different mechanisms in South Africa. 

Details: earthprobiotic.compond. 


Z 

Sam and Dom Moleta, owners of one of SA’s first 

zero waste grocers, The Refillery, spent six years 

working in the yacht industry, and saw first-hand 

the impact plastic waste has on the oceans. Vowing 

to make a difference, they share their tips for a 

zero waste lifestyle. 

First and foremost, be realistic. ‘As the inspiring Bea 

Johnson says, we may never reach the zero in Zero 

Waste but that doesn’t mean we shouldn’t try.’ 

Be a conscious consumer. By simply being aware 

that what you buy adds to the world’s consumerism 

problem, you can have a positive effect. 

Ban single-use. Choose to reuse what you have, 

reinvent it, repurpose it, refill it and recycle it when 

it finally comes to the end of its life. Buy unpackaged 

fruit and veg. Only ever use reusable shopping 

bags. 

Support small businesses that empower people 

and grow our economy. 

zero 

Aiming 

waste 

for a 

lifestyle 

Shop local. Or second-hand. Every single item we 

own has a carbon footprint. Reduce that by not 

adding shipping. It’s even better if it’s been used 

before and is now finding new life instead of going 

to a landfill. Mend things and donate or sell what 

you no longer use. You don’t have to search far to 

find charities looking for donations. Sell stuff on 

Facebook Marketplace, Gumtree or at Cash Crusaders 

and give someone the opportunity to buy 

second-hand. Donate old books and textbooks 

to a second-hand bookstore, the library or a local 

school. 

Watch what you eat. The commercial food industry 

is not environmentally friendly so go Flexitarian. 

Take part in Meat-Free Mondays, add one 

vegan day into your week, or simply cut out beef. 

Another eco-tip is to make enough food for leftovers, 

which means you don’t have to cook a new 

meal from scratch every day – hooray to that! 

Zero-tox. Chemicals make things expensive, are 

packaged in plastic and negatively affect our 

health, water supply and the planet. They’re also 

not necessary. Opt for chemical-free cosmetics 

and cleaning products, or make your own out of 

common, non-toxic household ingredients. 

Be water wise. Share baths, take shorter showers, 

invest in a water-saving shower head and flush like 

a Capetonian. Use a dish washer instead of hand 

washing – but only run it when it’s fully packed. 

Rinse vegetables in a bowl of water, then use it to 

water the garden. 

Switch off your lights and unplug all your unused 

appliances. The substantial reduction in your 

monthly electricity bill will be an added bonus. 

Compost. This significantly cuts waste while also 

creating a positive product for your garden. 

For further inspiration, tips and advice in living a 

low-impact life, and to order from the store, click 

on therefillery.co.za 

KURO-Bo (meaning ‘black stick’ in Japanese) is the 

first 100 per cent plastic-free, scientifically-proven, 

natural and biodegradable water filter in Africa. Usable 

in any jug or water dispenser you already have, 

the activated charcoal attracts positively-charged 

toxins and heavy metals, drawing them out of the 

water, and depositing beneficial minerals into the 

water. It also balances the pH of acidic water. A stick 

gives you three-plus months of cleaner, healthier, 

better-tasting water with zero waste! R195 for the 

sticks, R165 for the coins. Details: kuro-bo.com 


Inner-peace. Hurt-less. Energize-me. We love the names 

as much as the product. This Bellabaci Soul Food range 

of aromatherapy creams is wonderful. So’s the Cape Town 

brand ... ‘In our Utopia, we’d want a world that smells divine, 

silky soft skin for those who want it, healthy happy bodies 

for everyone, no exception, and products that simply do 

what they promise to do’. Love! R790 from bellabaci.com 

Mood enhancers? Yes please. 

Biomedcan has three 

products we’re stocking up 

on. MOOD promises to assist 

in improving one’s mood, 

decreasing anxiety, stress, 

depression, mood swings and 

PMS, without having a sedative 

effect. MIND can assist in 

improving memory and 

concentration, increasing brain 

clarity and energy levels and 

gives a feeling of upliftment. 

There’s SLEEP CBD Capsules 

... and who doesn’t need a 

good night’s sleep? R459 each. 

Details: biomedcan.co.za 

Diego dalla Palma Professional, a paraben-free, 

dermo-cosmeceutical skincare brand, is new on our beauty 

radar. This Dandelion Orange Blossom Jelly Scrub, with a soft 

gel-texture, creates a heat sensation when applied to the skin, 

has sugar crystals which gently remove keratinized cells and 

impurities, improving the transport of oxygen to the cells, 

leaving your skin hydrated, radiant and smooth. R520. 

Details: 021-701-2900 for your closest stockist. 

Real treats at reasonable prices ... 

we’re devotees of the Morlage 

& Yorke range and love this 

Lemongrass & Verbena scented 

Hand & Body Lotion and Hand 

Wash, R84.95 each from @Home. 

A long soak in 

a hot tub (not 

to full, though!) 

... bliss. New in 

the Earthsap 

range, Wild 

Rose & 

Lavender Bath 

Salts, R79.95 

from wellness 

warehouse.com 


And ... RELAX 

Live mindfully. Go for a walk. Practise yoga. Meditate. 

And enjoy some me-time with carefully selected products. 

All lychee and bergamot, 

redcurrant and rose, 

freesia and vanilla 

(swooningly lovely 

scents here), I am Sassy 

is a great range for a 

spoil-yourself session at 

home. Priced from R29. 

Details: dealz.co.za 

Aah, spa! This Clarins Relax Body 

Treatment Oil - with 100 per 

cent plant extracts - sooths, 

replenishes and relaxes, relieving 

stress and fatigue. R615 from your 

Clarins stockist. 

TheraNaka has a range of hydrating, 

silky-textured body oils which can be used neat 

on the skin, or added to running water into 

your bath. Local and lovely, there’s this African 

Earth Body Oil (safe to use while pregnant) 

as well as Peace, Recharge, and Vigour 

options. R226 each from theranaka.co.za 

We’re completely enamoured with the William Dabs range at Checkers, and the new Spa range is heavenly. Great 

packaging, brilliant ingredients and products, exceptionally well priced. What’s not to love? A body scrub and butter, foaming 

handwash and dry oil spray, bath oil and soak ... the full home spa treatment. From R44.99 to R69.99, exclusive to Checkers. 

July 2020 Get It Highway • Berea • Durban North 19 

Compiled by: KYM ARGO.

Essential 

wellness 

If, like us, you’re a fan of essentials oils, 

you’ll love these must-have oils for 

common ailments. Stay healthy! 


Eucalyptus 

What it’s good for: 

• Anti-inflammatory • Antioxidant • Increased blood flow • Reduced tension headaches • Cold sores • Easing arthritis 

pain • Clearing sinuses 

How to use it: 

• To alleviate a headache simply roll up a damp, clean cloth and sprinkle with a few drops of eucalyptus oil. Apply to 

forehead, focusing on your temples and the back of your neck. 

• Added to warm baths, eucalyptus oil’s analgesic and anti-inflammatory properties help to rejuvenate stiff and sore 

muscles. 

• Diffuse five drops for an immune system booster. 

• Apply two to three drops to your chest and back of your neck as a cough reliever. 


Soil tea tree organic essential 

oil, R45 • Ceramic burner 

perfect for your favourite 

essential oils or soy wax melts, 

R130. Both from soil.co.za 

Aura Zen Ultrasonic 

Diffuser. R1 249 from 

yuppiechef.com 

Peppermint 


• Headache & migraine relief • Upset stomach 

• Reducing fevers • Flavouring hot drinks 

• Suppressing appetite • Energy boost 

• Get rid of bad breath 


• Dilute and apply to temples, above ears and/ or 

back of the neck for headache or migraine relief 

• Apply topically to the abdomen or place one drop 

under tongue for upset stomach 

• Apply along the spine to bring down a fever 

• Use a drop of peppermint and a drop of lemon in 

water for a mouth rinse 

• Use on the bottom of your feet and on your chest 

to improve breathing and fight flu infections. 

Cinnamon, orange & clove 

These three oils are amazing when diffused 

together. They make your home smell inviting and 

warm and at the same time, they’re invigorating 

and energising. We all know that the longer winter 

lasts, the harder it can be to be positive and upbeat. 


• Energising and uplifting • Baking • Emotional 

balance • Dental discomfort 


• Diffuse them together to uplift the mood 

• Add a few drops, to baking (muffins, cookies, 

frosting, etc) to add flavour 

• Use clove to relieve tooth pain 

Tea tree 


• Itchy skin • Inflammation • Dry skin • 

Sore throat • Cold sores • Congestion • 

Ear infections 


• Breathe easier when you have a cold 

with the help of tea tree oil. Place a few 

drops of tea tree in a carrier oil (olive, 

coconut, almond oil or any other) into 

the tub or shower before you get in to 

release the oils into the steam. 

• Mix a few drops of tea tree oil with 

two teaspoons of raw, organic honey 

and apply to the pimple using 

a cotton pad, then rinse with 

water. 

• Relieves earaches: Mix 1 drop of 

tea tree oil with 1 tsp. 

olive oil, drop mixture 

into the ear, then 

remove by tilting head. 

• Relieves asthma when 

a few drops are added 

to a humidifier. 


Give these oils a try 

Lemon 

Lemon oil is great for helping relieve symptoms of 

menopause and is known to improve clarity, increase 

concentration and boost the immune system. Lemon 

oil is also useful for soothing a sore throat when added 

to hot water. 

Myrrh 

A powerful antioxidant, myrrh is often added to beauty 

products to help maintain healthy skin. It’s also useful 

for preventing infections and is recognised for its antiparasitic, 

antifungal and even anti-cancer benefits. 

Lavender 

A must for the first-aid box! A versatile oil, lavender is 

renowned for its relaxing and calming properties and its 

ability to relieve headaches and insomnia. Excellent for all 

skin types, it’s also very effective in the treatment of burns 

and prevention of scarring. 

Our fave to 

keep the cold away 

Basil 

• Add one or two drops to a 

hot bath when you have a 

cold. The diffuser-like effect 

will help relieve a congested 

nose and chest. 

• Make your very own vapour 

rub at home using this oil. 

Combine a few drops of basil 

essential oil with eucalyptus 

essential oil and mix the oils 

in with a carrier oil, such as 

coconut. You can use the 

combined oil for topical 

application by massaging 

onto your chest. 

Young Living Basil Essential 

Oil (15ml), R470 from 

youngliving.com/en_za 

Take note! Buy pure oils. To test whether oils have been diluted 

with vegetable oil, place a couple of drops on a piece of paper. 

If they leave an oily ring, it’s possible they contain vegetable oil. 

Before purchasing an oil, ask if you can try a small amount on 

your skin and watch for a reaction such as a rash or irritation. 


Thoughtful wine options 

From the organic, biodynamic winery Waterkloof, Circle of Life White 2016 is a blend of mostly Sauvignon Blanc, 

Chenin Blanc and a touch of Sémillon. Beautiful aromatics of lime and gooseberry. From around R160 a bottle. Details: 

waterkloofwines.co.za. • Award-winning Flagstone Free Run Reserve Sauvignon Blanc is all layers of fruit complexity with 

aromas of asparagus, green fig, citrus, passion fruit as well as a hint of guava. It’s full bodied, complex and classy ... and best 

of all, it’s vegan! With a limited release of 2100 bottles, you can get if for R220 a bottle from the flagstonewines.com • For 

an Almost Zero alcohol wine (0.3 per cent, to be exact), we suggest you stock up on this Van Loveren Family Vineyards 

Radiant Red (there’s a Wondeful White and Ravishing Rosé, too.) It’s made using traditional winemaking methods, 

combined with modern de-alcoholisation methods, and you’ll find it at your local stores for around R69. • Two exceptional 

vegan-friendly options from Bouchard Finlayson are the Missionvale Chardonnay 2017 (with flavours of pineapple and 

white pear and a mere hint of toasted hazelnut) and Hannibal 2017, (originally prompted by the classic taste and palate 

of Italian varieties, Sangiovese and Nebbiolo. R276 and R331 respectively, from bouchardfinlayson.co.za 


Drinking responsibly is nothing new. Living mindfully means 

you should take a good look at the estates and the wines 

you’re choosing ... with conservation, organic, 

vegan-friendly and low alcohol being 

part of your buying decisions. 

Delheim is an industry leader in its commitment to conservation and responsible production practices. The farm uses 

a bio-natural water management plant that recycles all cellar waste water, takes care to preserve substantial tracts of 

mountain fynbos, and promotes bio-diversity. The Delheim Chenin Blanc Wild Ferment is made in one of the most 

natural processes – by allowing spontaneous fermentation by indigenous yeast. Around R145 a bottle. Details: delheim.com 

• Demonstrating their commitment to a greener, animal-friendly future, Spier was the first winery in the world to receive 

Control Union Vegan Standard certification by the accredited certifying body, Control Union. So an excellent choice for 

vegans are the Spier Creative Block 2 (a Sauvignon Blanc, Sémillon blend) and the Seaward Chardonnay, two of the 

four vegan wines from Spier’s vegan range. R110 each from spier.co.za • Mensa winemaker Ben Snyman crafts only veganfriendly 

wines, eschewing the use of any animal products in the cellar. There are two fabulous vegan-friendly wines – 

Sauvignon Blanc 2019 is a beautifully balanced wine brimming with citrus and tropical fruit, and Cabernet Sauvignon 

2018 has all intense flavours of dark chocolate and blackberry. R80 and R90 from mensawines.com 

Compiled by: KYM ARGO. Photographer: MEGAN BRETT. 


IN THE KITCHEN 

WITH CHEF DANDALA 

From the little village Dutyini in the Eastern Cape, 

to the classy corners of Hillcrest’s renowned 

200-seater restaurant, Butlers, Chef Siphiwo 

Dandala’s cooking creations not only set the bar 

in local culinary circles, but they also tell a story 

of empowerment. We met up with him in the 

kitchen (masks and social distancing applied of 

course) to hear about his journey and watch him 

knock up some of his favourite signature dishes. 


‘Growing up, I never 

liked school because I 

was constantly bullied. 

Eventually, when it all 

became too hard to 

tolerate, I dropped out 

after I finished Grade 7. 

I couldn’t speak English and at 

that stage I had little hope of a 

decent future. If it wasn’t for my 

grandfather and grandmother, 

life might have been different. 

My grandfather believed in me, 

so he found me work carting 

bricks and sand (underage of 

course) to keep me busy and 

help me prove my worth. He 

saw more potential in me than 

I realised and sent me to a 

private school so that I could 

pick up on my learning and 

finish matric.’ 

The kitchen is my 

playground, I find 

peace and am at 

my best... 

I passed, with really good 

marks, and my grandmother 

suggested I go into the 

hospitality industry because 

I was always in the kitchen 

helping her prepare meals. 

That’s when I came to Durban. It 

was a good call! My professional 

food journey began at a place 

called Zen Africa Chef Academy 

which I attribute for igniting my 

dream of becoming a real chef.’ 

‘My first job was at Durban 

Country Club and I learned the 

art of fine dining working as 

Chef de Partie at the Greedy 

Buddah. When I joined the team 

as head chef at Butlers, I found 

my home. They’ve supported 

my ideas, given me room to 

grow and continued to stand 

behind me as I’ve worked my 

way up the ranks of the Senior 

Division of Unilever Chef of the 

Year Competition, something I 

am extremely proud of.’ 

Prawn and Cucumber Roulade 

with Feta Puree, coriander crumble & Vanilla oil 

PRAWN ROULADE 

Ingredients 

150g prawns; 40g onion; 

10g garlic; Pinch salt 

and white pepper; 5ml 

Sunflower oil; 1 egg white 

Method 

Pre heat oven 180 degrees. 

Cook onion and garlic 

in a pot, then pour into 

blender together with 

the prawns. Blitz together, 

then add egg white, salt 

and pepper and blitz until 

smooth. Pour it on to 

prepared tinfoil and roll 

it to form a long sausage 

shape. Bake in the oven, at 

a standard temperature, 

for 15 to 20 minutes until 

cooked. Set aside to cool. 

FETA PUREE 

Ingredients 

150g feta; 25g salted butter; 60ml 

double cream 

Method 

Add butter and cream into a sauce 

pan, simmer until butter melts, then 

pour the mixture into a blender with 

the feta and blitz until smooth 

VANILLA AIR 

Ingredients 

50 g castor sugar; 50ml milk; 5 ml 

vanilla essence; 10g lecithin granules 

Method 

Boil everything together, then set 

aside to cool, then pour into the 

blender and blitz until you get foam. 

CORIANDER CRUMBLE 

Ingredients 

20g fresh coriander (leaves and stalks); 

75g salted butter 

45g brown sugar; 1tsp ground cumin; 

125g cake flour; Pinch of salt 

Method 

Add butter, coriander, sugar, salt and 

cumin into the blender and blitz until 

a green paste forms, then scrape into a 

large bowl, add flour and mix together to 

form a green ball. Press the mixture onto 

a greased baking tray until it’s a thin layer, 

and bake for 10 to 15 minutes until the 

mixture hardens and the finish product 

is like a big green biscuit. Remove any 

charred bits from the edge and break up 

the biscuit into a crumbly mixture. Plate 

the meal as best you can. 

CUCUMBER RIBBON 

Ingredients 

60ml white wine vinegar; 60ml water; 60g white sugar; 1 English cucumber 

Method 

Heat the vinegar, water, sugar on the stove until sugar dissolves. Set aside to cool. 

Make cucumber ribbon using a potato peeler, then add the cucumber to vinegar 

liquid and leave it to soak for 10 to 15 min before removing the cucumber from 

the liquid. Using a sushi mat (if you have one), wrap the prawn roulade in the 

cucumber slices. 


‘The kitchen is my playground, I find 

peace and am at my best when I am able 

to use my hands and my skills to create 

beautiful dishes for others to enjoy!’ 

Trust us, you’ll do more than enjoy them! 

Chef’s Prawn and Cucumber Roulade with 

feta puree, coriander crumble & vanilla oil 

is to die for; then there’s the Pan Roasted 

Duck Breast served with red cabbage 

puree, fondant potato, sautéed vegetables 

and black cherry jus, another melt-in-yourmouth 

moment; and for those who love 

dessert, Chef’s Study of Chocolate is the 

stuff of foodie dreams - white chocolate 

mousse, caramelised pineapple, marinated 

strawberries, dark chocolate disk and 

crystalized white chocolate served with 

lemon grass and ginger consume. 

Sound delish? We were salivating and 

lucky us, got to sample this delish dishes 

and loved every mouthful. 

We asked Chef Dandala to share his amazing recipes, 

so that you can recreate them in the comfort of your 

own kitchens. We hope you enjoy! 

Pan Roasted Duck Breast 

with red cabbage puree, fondant potato, 

sautéed vegetables & black cherry jus 

RED CABBAGE PUREE 

Ingredients 

60ml water; 60ml white wine vinegar; 

60g castor sugar; 200g red cabbage 

Method 

Finely chop the red cabbage, add all 

ingredients into a pan, and cook it on 

low heat until reduced by two thirds. 

Make sure cabbage is soft, strain the 

liquid, add cabbage to a blender and 

blitz until smooth. 

DUCK BREAST 

Ingredients 

1 duck breast 

Pinch salt and white pepper 

2g thyme 

1 glove garlic 

10g salted butter 

Method 

Preheat oven to 180°C. Take a large 

frying pan and heat until it’s hot. 

Season the duck breast and place skin 

side down in the pan. Fry for 3 to 4 min 

until golden brown and sear briefly on 

the other side. Put the pan in the oven 

and cook for 6 to 8 minutes. Remove 

and set aside to rest for 3 to 4 min. 

FONDANT POTATO 

Ingredients 

2 large potatoes peeled cut into cylinders; 150g salted butter; 200ml chicken 

stock or water; 2g thyme; 1 clove garlic 

Method 

In a small to medium saucepan, melt the butter, add the herbs, stock or 

water, then place the potatoes in the pan, season lightly. Make sure the 

potatoes are covered completely with the liquid then simmer until cooked 

(about 30 minutes) depending on the size. 

VEGETABLES 

Trim and quarter: 10g Baby marrow; 10g Carrots 10g Broccoli; 10g Cherry 

tomatoes; 20g Salted butter; Pinch salt and white pepper 

Method 

Blanch baby marrow, carrots, broccoli and tomatoes in salted boiling water 

for 5 min until tender, then drain and refresh under cold running water. Heat 

up in a pan with butter then add vegetable seasoning, salt and pepper. 

BLACK CHERRY JUS 

Ingredients 

250ml chicken stock; 60ml red wine; 40g black cherries 

Method 

Boil chicken stock and red wine until reduced by two thirds or until 

thickened to a syrupy consistency. Then add the cherries, set aside until 

ready to serve. Plate the meal as best you can. 


Study of Chocolate 

White chocolate mousse, caramelised pineapple, marinated strawberries, dark chocolate 

disk, crystalized white chocolate, lemon grass & ginger consume 

WHITE CHOCOLATE MOUSSE 

Ingredients 

80g white chocolate; 500ml cream; 5g gelatine 

Method 

Whip the cream until a stiff peak is formed. To temper the chocolate, 

place it in a mixing bowl and microwave on high for 30 seconds at a 

time until it has melted. Add gelatine and mix well until dissolved. Add 

melted chocolate into whipped cream, make sure chocolate is not hot. 

Mix well then place in the fridge to set for 15 to 20 minutes. 

CARAMELIZED PINEAPPLE 

Ingredients 

1 star anise; 1 cinnamon stick; 60g white sugar; 20ml glucose; 1 

pineapple 

Method 

Take a clean pineapple and cut into rings. In a pan, add sugar, spices, 

glucose and pineapple and slow cook until sugar is golden then turn 

off the heat. Remove pineapple from the liquid and allow to cool. 

MARINATED STRAWBERRIES 

Ingredients 

100g strawberries; 20g castor sugar; 5g 

mint leaves 

Method 

Chop the mint finely and mix it with 

the sugar. Cut the strawberries in half, 

then sprinkle the minted sugar over the 

strawberries and leave for 10 to 15 min. 

CRYSTALIZED CHOCOLATE 

Ingredients 

60g white chocolate; 30g white sugar; 

15ml glucose 

Method 

Place sugar and glucose into a pan on 

medium heat. Once the sugar has melted, 

add chocolate and mix with a wooden 

spoon. The chocolate will start crystalizing 

so pour it on a greaseproof paper and let 

it cool down. 

GINGER AND LEMON GRASS 

CONSUME 

Ingredients 

50g lemon grass; 50g ginger; 500ml water; 

60g white sugar 

Method 

Finely chop the lemon grass. Peel and 

grate the ginger. Mix with sugar and water 

in a pot and cook for 30 minutes. Set aside 

to cool for an hour then strain it. 

CHOCOLATE DISC 

Ingredients 

200g dark chocolate buttons 

Method 

Place the chocolate in a glass mixing bowl 

and microwave on high for 30 seconds 

at a time until most of the chocolate has 

melted, give it a stir each time. You will 

need a large sheet of acetate, use a small 

palette knife, spread a 2mm layer and let 

it set a little, use a round cutter to cut the 

disc. If you’re a master of crafts, see if you 

can plate this dish as set out in the photo. 


Tucking into a delicious meal is one thing, but eating food that’s also good for you is not always a given. One way to cook 

your way to better health is to grab a copy of Mindful Eating. In it, Izelle Hoffman not only lists the ingredients that are 

your best nutritional friends (did you know that mustard helps build strong bones and sweet potato is an anti-inflammatory 

immune booster?), but gets down to the nitty-gritty with 78 recipes. Find yummy rosemary almond bread; honey-mustard 

and rosemary chicken tray bake; farm-style beef and veggie soup, as well as lamb and fig skewers with minty apricot glaze 

among the collection. Chocoholics please note – you’ll definitely want to try the fillet medallions with chilli-chocolate sauce, 

the sweet potato chocolate brownies and the guilt-free chocolate cake (yay!) Struik Lifestyle, R350. 


BOOKS FOR 

HEALTHY COOKS 

Indulgent and show-stopping, Vegan Cakes is the place where traditional 

baking rules are thrown out of the window, proving you don’t need dairy 

and eggs to create baked wonders. In Sarah Hardy’s book, you’ll find recipes 

for a pink vanilla dream cake and sherry berry trifle, a rose and ginger 

cheesecake and black sesame banana bread. Step-by-step recipes, yummy 

photos and tips about vegan icing and decorations, this is one all vegans – 

actual or aspiring – will love. Hardie Grant Books, R340. 

Yes, you’d love to lose weight, but 

where to start? Consulting dietitian 

Regine du Plessis gives all the info 

you need plus recipes for 1000 kJ 

meals, in A Slimmer You Cookbook. 

The introduction includes topics 

such as BMI (body mass index) and 

cholesterol, how to balance daily 

food intake with physical activity as 

well as the role of carbohydrates, 

proteins and fats in our diet. Don’t 

despair ... it’s not all lettuce and 

lemon juice. Yes, you can have fried 

egg and bacon for brekkie, or tuck 

into a burger or yummy savoury beef 

mince. You can even splash out and 

enjoy chicken in red wine or ostrich 

fillet steak with baked potato. Got a 

sweet tooth? Sorry, no luck, as this 

book sticks firmly to breakfasts, salads, 

soups, chicken, meat, fish and pasta. 

Struik Lifestyle, R300. 

Local foodie darling Sarah Graham has just released another of her brilliant 

cookbooks, this one featuring plant-based recipes. Super Natural is, Sarah says, 

‘a celebration of vegetables (and their humble friends ... fruit, whole grains, 

nuts, seeds, legumes and pulses)’. Great, seasonal, plant-based food. We will, this 

month, be making her whole roasted tandoori cauliflower flatbreads and her 

salted peanut butter oak cookies. Then so much more. As you’d expect from 

Sarah – amazing! Penguin Random House, R320. 


A lovely spicy Shiraz is a slam 

dunk for winter beets 

Cooler weather calls for hearty root vegetables 

and succulent meat dishes. And those, in turn, 

call for a spicy Shiraz. Tokara Chef Carolize 

Coetzee has shared the recipe for her flavourful 

salt-baked beetroot, which is perfectly paired 

with the estate’s full-bodied premium Tokara 

Shiraz. 

Salt-baked beetroot 

You’ll need: 

4 medium sized whole beetroot; 800g coarse 

salt; 3 egg whites from extra-large eggs; 500g 

cake flour; 250ml water 

For the garnish: Raspberries, fennel, toasted 

walnuts and celery. 

Method: 

Preheat the oven to 180°C 

Blend the salt and flour together in a food 

processor until fine. In a mixer with a dough 

hook, mix the flour mixture with the egg whites 

and water until a dough is formed. 

Wash and dry the unpeeled beetroot. 

Roll out the dough until 5mm in thickness. Cut 

into big enough pieces and wrap around each 

entire beetroot. 

Bake for 1 hour, then remove from oven and 

cool slightly. Break open the dough and remove 

the beetroot. Discard the baked dough. 

Peel the beetroot, then rinse and dry with 

paper towel. Cool and slice the beetroot thinly. 

Garnish with raspberry, fennel, toasted walnuts 

and celery. 

These 

Babylonstoren 

Beetroot & Garlic 

Salt Flakes add extra 

flavour and a pop of 

colour to even the 

most simple dish. 

The beetroot stains 

the salt a beautiful 

pink colour and 

gives it a delicate, 

earthy flavour, while 

the garlic gives 

the mixture some 

punch. R70 from 

babylonstoren.com 

A glass of red. A platter 

of cheeses – including a 

creamy blue. A bottle of 

Woolworths’ Beetroot 

& Fig Preserve. Life 

is good. R52.99 from 

Woolies. 

This full-bodied 

Tokara Shiraz is 

available at a cellar 

door price of 

R125, for online 

purchase and 

delivery. Details: 

tokara.com 



BEET 

THE MID-WINTER BLUES 

Warm beetroot and 

butternut winter salad 

Butternut. Beet. Goat’s cheese. A 

marriage made in foodie heaven. 

This recipe was generously 

shared by a chef at the De Hoop 

Collection in the De Hoop 

Reserve, just east of Cape Agulhas, 

on a visit a year or two ago, and 

we’ve made it again and again 

and again. It’s a method, more 

than a recipe, so we’ve given no 

quantities ... jiggle depending on 

how many you’re feeding. The 

dressing is enough for a salad for 

four to six people. 

Peel butternut and beets, cut 

into large, similar size chunks, toss 

lightly in olive oil and roast until 

cooked. While roasting, make the 

dressing. Into a small bowl, put half 

a cup of Mrs Ball’s chutney, add a 

good shake of chilli flakes, three 

generous tablespoons of honey, a 

handful of chopped spring onions, 

salt and freshly ground black 

pepper and enough olive oil to 

blend (about quarter of a cup). 

Pile some fresh rocket on a plate, 

then scatter the warm, baked 

butternut and beets over the top. 

Pour over the dressing, then top 

with dollops of goat’s cheese. 

Sprinkle with toasted pine nuts. 

Top tip: Ring the changes to suit 

your taste. Feta works as well as 

goat’s cheese, roasted walnuts 

can replace pine nuts, leave off 

the rocket if you want to serve it 

as a vegetable side dish instead 

of a salad. 

Good for you granola. This Raw Goji Berry 

& Beetroot Granola has no preservatives 

or added sugar, is a great source of 

fibre and is made from certified organic 

ingredients. R49.99 from Woolworths. 

Oh my! The range of fabrics from The Whimsical Duchess is just glorious. Custom 

made, printed fabrics in tablecloths, cushion covers, tea towels or sold by the metre 

... brilliant for a statement sofa, a bed throw, a picnic blanket. There’s natural linen and 

cotton canvas, bull denim and mock linen and plush velvet too, with prices per metre 

from around R650. This Roots of Magenta is one of our favourites. 

Details: thewhimsicalduchess.co.za 


RISE 

to the occasion 

There’s something about a slice of freshly baked, 

home-made bread, served with a thick pat of 

butter, that creates a feeling of comfort and 

cosiness. And the very act of making something 

with your hands can improve your mental health! 

So get baking. We’ve found some easy 

recipes to get you started. 



Sarah Graham’s seed bread 

A lovely loaf that’s gluten-free and 

Banting-friendly 


1 cup mixed seeds/ nuts; 1 cup 

almond flour; 1 cup coconut flour; 2 

cups water (start with 1½ cups and 

add more as necessary); 3 Tblsps 

psyllium husks (available at Clicks and 

health stores); 1 tsp bicarb of soda; ½ 

cup coconut oil (warmed until liquid); 

¼ cup natural yoghurt (or coconut 

milk/ extra water); 2 tsp honey (or 

alternative healthy natural sweetener); 

½ tsp salt 

Method: 

Preheat oven to 180°C and grease and 

line a small/medium-sized loaf tin. 

Mix all ingredients together – if it 

seems very dry add another ¼ cup 

water. It will not be like usual bread, it 

will seem quite crumbly and have the 

texture of beach sand, which is fine. 

Transfer mixture to loaf tin, gently 

smooth out the surface using the 

back of a spoon and bake for about 30 

minutes or until golden. 

A great tip is to leave the loaf to cool 

to room temperature, remove from 

the tin, slice, then freeze in slices and 

remove a slice at a time to thaw or 

toast just before eating. It’s a great 

snack with mashed avo or 

scrambled egg. 

Garlic, cheddar, bacon & 

beer bread 

Garlic. Cheddar. Bacon. Beer. What more 

could you possibly want? Great to serve 

at your next braai. 


3 cups self-raising flour; ½ cup sugar; 

340ml beer; 1 cup grated Cheddar 

cheese; ½ cup bacon (chopped); 1 

Tblsp garlic powder; 1 tsp parsley; ¼ 

cup melted butter 

Method: 

Preheat the oven to 190°C. In a large 

bowl, gently stir together the flour, 

sugar and beer until combined. Then 

gently stir in the cheese, bacon, garlic 

powder and parsley. Pour the resulting 

batter into a greased loaf tin, then pour 

the melted butter on top of the batter. 

Cook for 50 minutes to one hour, or 

until a skewer inserted into the bread 

comes out clean. Let the bread cool for 

at least five minutes before serving. 

TIP: If you don’t allow 

your bread enough time 

to rise, it will be dense and 

chewy after you bake it. Just 

be sure to give it plenty of 

time to get the lift it needs. 

You can tell if the bread has 

risen enough when you poke 

a knuckle into the dough 

and the indentation slowly 

springs back. 

No-knead bread 

No muscles? No problem. Here’s a no-knead bread that’s easy and delicious. 


1 ½ tsp honey; 1 ½ tsp active dry yeast; 1 ¾ cups warm water, divided; 3 ½ cups allpurpose 

flour, divided; 1 ½ tsp kosher salt 

Method: 

Combine honey, yeast, and a ½ cup of the water in a small bowl and stir lightly. Let 

stand for 5 minutes. Keep 1½ Tblsps of the flour for later. Place remaining flour in a 

large bowl – add salt, whisk to combine, then form a well in the centre. Add yeast 

mixture and remaining 1¼ cups water into well and stir until combined. Remove 

dough from sides of the bowl and form a ball in the bottom centre of the bowl 

(dough will be very sticky and wet). Sprinkle top with reserved flour. Cover bowl 

with plastic wrap and place in a warm area. Let rise for two hours. 

Preheat oven to 220°C. Remove half the dough and place in a loaf shape on a 

lightly greased baking sheet. Repeat with remaining dough, and place five to 

seven centimetres apart on the same prepared baking sheet. Bake until golden 

and toasted and a hollow sound is heard when tapped – about 22 to 25 minutes. 

Let stand for five minutes before serving. 


Farmhouse white bread 

(Makes two loaves) 


5 cups bread flour; 10g instant yeast; 2 tsp 

salt; 3 tsp sugar; 1 Tblsp extra virgin olive oil; 2 

cups lukewarm water 

Method: 

Place all the dry ingredients in the bowl of an 

electric mixer fitted with a dough hook and 

begin mixing on low speed. 

Add the oil to the warm water and slowly 

add to the flour mixture until well combined. 

Knead the dough for about 10 minutes on 

low speed until the dough is smooth, elastic 

and not sticky to the touch. Place dough in a 

clean, lightly oiled bowl, loosely covered with 

a kitchen towel and leave in a warm place 

for about an hour or until the dough has 

doubled in size. 

Using your fist, punch down the dough to 

expel the air. Lightly knead by hand for a 

minute or two until the dough is smooth 

again. Divide the dough equally in two. 

Shape each half into a log and place into two 

lightly greased loaf tins. Once again, cover 

with a towel and leave in a warm place for 30 

– 40 minutes until doubled in size. 

Preheat the oven to 180°C. 

Lightly brush loaves with egg wash (one egg 

whisked with a dash of milk and a pinch of 

salt) and place in preheated oven for 40-50 

minutes or until beautifully risen, golden 

and sounds hollow when gently tapped 

underneath. Remove from tin and allow to 

cool on a wire rack. 

A great addition to your kitchen library… 

In 100 Great Breads by Paul Hollywood, you can discover the nostalgic 

smell of milk loaf and rye bread, how to master baguettes and 

croissants, and try your hand at some inspiring bakes, including Pane 

Toscano with Dolcelatte and Cypriot Easter Bread, as well as sweet 

treats such as Honey & Saffron Loaf and Chocolate & Sour Cherry Bread. 

R389, Yuppiechef.com 

Invest in this: 

The Pa Casola has 13 preset 

functions and a 13-hour 

programmable timer. Simply add 

your bread batter before you go to 

bed and tuck into delicious, warm 

home-made bread when you wake 

up. It even allows you to select 

your crust setting from light to 

medium or dark. Taurus Pa Casola 

bread maker, 850W, 

R2 999, @Home. 


Baking tips 

from the pro 

Amori Burger, chef at the Van Der 

Linde restaurant, tells us what to 

watch out for... 

1. Adding too much flour to the bread – 

some bread doughs call for a ‘gloopy’ dough 

but you feel it might be too sticky and add 

more flour. Trust the fermentation magic to 

do what it needs to do. 

2. Using a stand mixer – if you’re just baking 

at home, use your hands. When you touch 

the dough you’ll understand when the 

recipe talks about ‘the feel’ and this is how 

you learn and get better. You’ll know after 

baking what different doughs feel like and 

you can tweak them into getting the desired 

crumb and crust etc. 

3. Too hot or too cold when fermenting 

– the temperature of the fermentation is 

very important. Too hot and it will proof too 

quickly and the gluten will not develop the 

way it’s supposed to. Too cold and you’ll get 

a different kind of loaf. Optimal temperature 

is 25°C to 28°C. 

4. Being impatient – when the recipe asks 

for 12 - 18 hours of fermentation, do 18 

hours. You will be rewarded. 

5. Not baking the bread enough – there’s 

a fine line between baked perfectly and 

burnt. This is a skill that comes with practice 

and there’s no easy way, unfortunately. The 

French call it ‘bien cuit pas trop cuff’ – ‘well 

baked, but not overdone’. When perfectly 

baked, the crust will have layers of flavours 

that are complex and make the difference 

between good bread and great bread. 


WINTER MOODS 

From decadent boudoirs to moody kitchens, dark hues will dominate interiors this 

season thanks to Plascon’s Colour Advice team’s Smoke & Mirrors winter palette 

that is deep, warm and rich, making for relaxing spaces. 

‘First and foremost, winter should 

be a celebration of the depth of 

natural colours’ explains Nozipho 

Kunene . She believes that colour 

‘should fascinate, surprise and 

welcome the unexpected’. 

Plascon’s latest colour palette 

celebrates the beauty of nature 

and hibernations with blues that 

are soothing, reds that are earthy 

and golden yellows that are heavily 

rich with ‘feel-good’ benefits. 

The warm, red wine colour of 

Hot Terracotta (R5-C1-1) is not 

only sensual, it makes a bold 

statement. Family Jewels (P7- 

D1-1) is a deep purple beetroot 

tone that will make the room feel 

richer without darkening it. Moody 

Blue 108 is a true classic blue, just 

like the feeling of a mid-winter’s 

evening, that brings honesty and 

stillness to your space. Imagine 

pairing the colour of a cold winter 

blue sky with warm red Glühwein, 

and then picture bringing that 

warmth and decadence into your 

space. 

Another blue in the palette 

is Nautilous (B6-D1-1), which 

resonates with Bitter Chocolate 

(R4-E1-1) in that these two provide 

the deep earthy tones of this 

colour story. These particular 

colours are inspired by that natural 

place that exists somewhere 

between lush wetlands and dense 

woods. Speaking of the forest, 

Scuba Duba (G6-B1-1) is a lively 

pine green that brightens the 

colour palette while shades of 

white work as balancing neutrals. 

Use metallics to diffuse light and 

embellish designs, like Golden 

Syrup )Y2-B1-2) - a golden tone 

that will excite all these hearty 

colours. 


DESIGNER TRENDS 

What’s in and what’s out? Taylor Blinds & Shutters shares some 

of the top interior design trends to be on the lookout for. 

IN: Real Plants 

OUT: Faux Plants 

Not being able to keep a plant alive these days is a real faux pas. The 

trend of bringing the outdoors in has been a strong one for a few 

years, and it continues to rise. Add greenery (and air purification) to 

your interiors with indoor plants – many of which are hard to kill, so 

there’s no excuse! If you’d really like low-maintenance, pick succulents. 

Drought-tolerant and virtually indestructible, the best thing about 

succulents and cacti is you don’t need a green thumb to grow them. 

IN: Earthy Tones 

OUT: Cool Tones 

Say goodbye to the cool tones that 

have ruled for so many years. Shades 

of chocolate brown, wine, olive green, 

and yellow ochre are all taking over 

in homes. We love substituting these 

warm, natural colours for a neutral on 

the couch or walls. 


IN: Bold Monochromatics 

OUT: Pale Monochromatics 

Monochromatic does not have to 

be pale. Colours like Cobalt Blue, 

Kelly Green, or even Aubergine 

can evoke monochromatic in a 

daring way, that’s full of personality 

and elegance. The pale-coloured 

monochromatic rooms (all in 

taupe or grey or white) with all the 

furniture, walls, floors and fabrics in 

the same pale colour palette will 

be out in 2020. There’s something 

called ‘too safe,’ and while it may 

be soothing or calm, it can lack 

personality and excitement. 

IN: Velvet furnishings 

OUT: Overly-patterned upholstery 

2020 is the year of velvet when it comes to 

interiors and soft furnishings. Velvet is the 

perfect blend of luxury and comfort. When 

most people think of velvet, they’re often 

thinking about the old red velvet upholstery 

of yesteryear. This year, and into the next, 

interior design firms are taking a deep dive 

into velvet design options, particularly for 

couches and chairs. And, our colour options 

are wider than ever. We’re talking vibrant 

blues, pinks, burnt orange and shades of 

taupe. The possibilities for velvet furniture in 

2020 are endless. 

IN: Multi-functional design 

OUT: One-dimensional design 

As with our own busy lives of juggling multiple 

roles, our furniture and décor should be 

multifunctional too! Thermowood Shutters are 

not only beautiful to look at, they are divine to 

touch. Available in various shades, they allow 

in natural light, provide privacy on demand, 

and easily transform rooms by merging 

indoor-and-outdoor living when stacked. 


42 Get It Highway • Berea • Durban North July 2020 

Compiled by KYM ARGO

GET GROWING... 

GARDEN 

your own veggies 

Growing you own veggies has always been 

a great idea, and now more than ever. 

Covid-19 has given new impetus to growing our own food. Eating fresh 

greens naturally strengthens the immune system and means fewer visits to 

the supermarket (reducing the risk of exposure). Plus, it puts food on the 

table for minimal cost ... you can satisfy a family’s need for vegetables with 

a veggie garden the size of a door (1m wide by 3m long). Starting small 

makes veggie growing more manageable. Grow veggies in pots or plant 

boxes on the balcony, patio or kitchen courtyard. Plant them among flowers 

in the garden or make your own veggie patch in a sunny space. 

What veggies want ... 

• At least six hours of sunshine, 

especially in winter. In summer, 

morning sun and afternoon 

shade is best. 

• Fertile, well composted 

soil that drains well, or good 

quality potting mix with 

added compost and controlled 

release organic fertilizer for 

pot-grown veggies. 

• Shelter from draughts or 

wind, which dry out or chill 

plants. 

• A level site, although a slight 

slope helps with drainage. 

What you need ... 

• Buy-in from the family. Ask them what 

they’d like to eat. That’s what you need 

to grow! 

• Enough time … to give daily attention 

to the food garden, preferably five 

minutes a day rather than 15 minutes 

once a week. There’s a saying: ‘In order 

to live off a garden you practically have 

to live in it’. 

• Money to buy seed or seedlings, 

compost, (if you don’t make your 

own), fertilizer, pesticides (organic or 

chemical), and tools. 

• Basic tools: a spade, fork, rake, 

watering can and hose. 

Text: ALICE COETZEE 


Healthy soil grows healthy veggies 

Most garden soils lack the balance of nutrients 

required for good growth. For a productive 

veggie garden, make healthy soil a priority. 

Regularly enrich it by digging in compost 

and organic fertilizer, grow green manures 

and practice companion planting by pairing 

beneficial herbs and veggies, like basil and 

tomatoes, thyme and cabbage, oregano and 

carrots. 

Seed or seedlings? 

Sowing from seed is the most affordable way 

to garden. A single packet can yield two or 

three successive crops, possibly even for the 

following year. Most seeds germinate within 

seven to 14 days and are ready for thinning 

out and transplanting within another three to 

four weeks. Root veggies are best sown direct 

into the soil, leafy and fruiting veggies into 

seed trays. 

Seedling packs are for gardeners in a hurry 

(like most of us). They’re more expensive but if 

you miss the sowing window, seedlings allow 

you to play catch-up. With seedlings there isn’t 

the hassle of germination failure, thinning out 

or wondering when to transplant. There’s also 

less chance of overplanting. However, there’s 

less variety than you’ll find in seed packets, 

although many heirloom varieties are now 

available as seedlings. 

Patio veggies ... these are compact varieties 

bred for growing in pots, or small spaces, 

allowing more plants to fit into less space. The 

winter range includes Simply Salad mixes of 

leaf lettuce and Asian greens, as well as Kale 

Storm, a compact curly-leaved variety and 

Wonder Wok, a mix of Asian greens. 

For summer there’s a wide range of tomatoes, 

zucchini Easy Pick, butternut Honeynut, 

jalapeno chilli La Bomba, hot and sweet pot 

peppers, eggplant Patio Baby and cucumber 

Patio Snacker, as well as Simply Herbs 

rosemary, oregano and thyme. 

Plants are available in pots from garden 

centres or seed can be ordered online. 

Details: gropak.co.za 


Tips for container veggies 

• Use containers with drainage holes, 

and are also deep and wide enough to 

accommodate the roots and growth of 

the mature vegetable. 

• Use the best possible potting soil, 

enriched with compost and topped 

with mulch. 

• Foliar feed or drench the soil with a 

liquid fertilizer at least once a month 

because vegetables are heavy feeders. 

• Replace the soil every two years. 

• Water pots two to three times a week 

in winter and every day in summer. 

Ready, steady … plant 

Winter veggies that can be planted out 

as seedlings are kale, tatsoi, mizuna, 

pak choi, giant red mustard, Red Frills 

mustard, Green in Snow mustard, 

cabbage, garden peas, rocket, Swiss 

chard and spinach. Protect seedlings 

with frost cloth overnight. 

Sow summer fruiting crops like 

tomatoes, brinjals, sweet peppers, 

squash and beans indoors in seed 

trays or pots, under warm, controlled 

conditions. By the end of September 

seedlings will be ready for planting out. 

Sowing calendar at a glance 

Spring vegetables (August – Sept sowing) 

Bush beans, beetroot, carrots, cabbage, lettuce, garden peas, Swiss chard. 

Summer vegetables (end Sept – Nov sowing) 

Tomatoes, brinjals, bush and runner beans, cucumber, baby marrow, sweet pepper, 

chillies, summer squash, sweet corn, pumpkin. 

Autumn vegetables (Dec/Jan – March sowing) 

Bush and runner beans, broccoli, Brussels sprouts, cabbage, cauliflower, celery, 

carrots, beetroot, lettuce, Swiss chard. 

Winter vegetables (end Feb – May sowing) 

Cabbage, cauliflower, broccoli, cauliflower, Brussels sprouts, broad beans, kale, 

lettuce, radish, Swiss chard and spinach. 


Take a 

WELLNESS 

road trip in the Cape 

Watching whales, relaxing beach walks 

and an outdoor massage. Book us in! 


Living mindfully is all about making well thought-out decisions about everything ... 

including – and perhaps most importantly – about your well-being. And after the last 

few months of stress, tension and uncertainty, we think taking some time out to restore 

mind, body and soul is well worth it. 

This Wellness Road Trip with Cape Country Routes, which goes from Paarl up the 

South Coast to the De Hoop Nature Reserve, sounds perfect. 

It starts in Paarl, with its range of cultural and historical attractions, then continues along 

the exceptionally scenic Cape South Coast, where the indigenous Cape fynbos meets 

the cold seas at the southernmost tip of Africa, and on to the De Hoop Nature Reserve. 

This is a natural wonder of unsurpassed beauty and a favourite destination for hikers, 

cyclists, bird watchers, whale watchers and seekers of natural beauty. 

For enhancing wellness, peace of mind, calm and tranquillity, spend one night at the 

Cascade Country Manor in Paarl with its beautiful views of the olive orchards, vineyards 

and mountains and indulge in a variety of treatments at the in-house spa or relax in the 

pool area, or take a walk to the waterfall. Other activities include wine tastings, wine 

tours and hiking. 

The next night is spent at The Arniston Spa Hotel, set in one of the Cape’s most exquisite 

locations next to an old fishing village, surrounded by pristine beaches and nature 

reserves. Here you can enjoy panoramic views of the unspoilt ocean and endless 

beaches, take long, relaxing beach walks, visit local wineries, indulge in soothing inhouse 

spa treatments, and much more. 

Your final two nights will be at the De Hoop Collection. The De Hoop Spa is an oasis of 

calm – one that offers the ultimate escape with a variety of revitalising beauty and body 

treatments ... think a range of relaxing massages to soothe the body and mind, as well 

as a selection of facials, manicures, pedicures and grooming services. Other activities 

include an eco river cruise, walks through herds of eland and bontebok to the ocean, a 

visit the Cape vulture colony and whale-watching (in season). 

The Wellness Road Trip Tour costs R4 390 a person sharing, on a bed and breakfast 

basis. The rate excludes all other meals, entrance fees and activities. Valid until 

September 30, 2020. Booking is essential, and you’ll need to use the reference CCR 6 

Day when booking. Details: CCR Central Reservations on 076-203-8929 (also WhatsApp) or 

bookings@capecountryroutes.com 



Spoil 

July 

A fresh non-alcoholic spirit 

Fancy a drink? Thinking something fresh? But you’re not 

wanting anything alcoholic. Hello Seedlip Garden 

108. This aromatic, non-alcoholic drink captures the 

essence of the English countryside, all handpicked peas 

and hay, rosemary, spearmint and thyme. Boasting to 

be the world’s first non-alcoholic beverage spirit, it was 

developed in a farm kitchen in the English woods, with a 

small copper still and a copy of The Art of Distillation ... a 

publication written in 1651 which documents remedies 

used by apothecaries. Sister to Seedlip Spice 94 (think 

spicy berries and cardamom, alongside lemon and 

grapefruit peel) and the just-released Seedlip Grove 

42 (a mouthful of citrus deliciousness) here’s another 

bonus ... the spirit has zero calories, is sugar- and 

sweetener-free and has no artificial flavours (perfect for 

those embracing the spirit of mindful drinking). You’ll 

find Seedlip in your local bottle store for R229. We’re 

giving away a bottle ... to stand in line to win, simply 

visit our Facebook page (@GetItNationalMagazines), like 

our post and tag a spice-loving friend and you’ll be in 

the draw. Entries close July 31. 


NATURE’S YOUR HOME 

PHASE 2 APARTMENTS AVAILABLE 

FROM R1.18m 

5% DEPOSIT REQUIRED 

REDUCED BOND COSTS 

NO TRANSFER FEES 

HILLCREST, KWAZULU-NATAL 

Following the sales success 

of Phase 1, Cotswold Fenns 

has recently launched Phase 

2. Cotswold Fenns boasts 17 

hectares of natural wetlands 

which provides a unique 

outdoor lifestyle, as well as 

spacious, cleverly designed, 

modern 2 and 3-bedroom 

apartments from R1,18 million. 

With the interest rate at 7.25% 

you can now save between 

R3700 to R8000 on your bond 

instalments. Now is the perfect 

opportunity to purchase within 

Cotswold Fenns. 

Enjoy having 

direct access to: 

Bird hides & 

viewing decks 

10 Km Bicycle/ 

Running Trails 

Catch & 

release fishing 

17 Hectares of 

natural wetlands 

Pool & Clubhouse 

Outdoor gym 

Lifestyle Centre 

Crèche 

Picnic & 

braai sites 

Bedroom view 

Modern exterior 

REGISTER YOUR INTEREST 

COTSWOLDFENNS.COM | 061 505 5033 

Rainmaker Marketing 06/20

Durban 

Safe, snug and R10 000 

richer this winter. 

Stand a chance to win R10 000 

and 3 months of free home security when 

you sign up with us. 

Dial *120*310*14# and follow the prompts. *Standard USSD rates apply. 

*SMS charged at R1. 

SMS ‘DBN’ to 45238 and we will call you back. Free SMSes do not apply. 

Ts and Cs apply 

adt.co.za Valid from 1 May 2020 - 31 July 2020 

Keeping you safe, securing your assets.

July 2020 Highway DBN

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