Bloem - July 2021

FOOD 

OF 

CHECKERS 

42PAGES 

FOOD 

THE LAZY CHEF’S 

good mood food 

STEVO KÜHN 

enjoying life sip for sip 

DIG YOUR 

GARDEN 

#cakeart 

Sweet success for Heuwelsig’s Lekkerlika 

JULY 2021

ENJOY HOMESTYLE 

FLAVOUR 

WITHOUT THE FUSS 

W I T H A VA R I E T Y O F D E L ICIO U S O P T I O N S , 

W E ’ V E G OT T H E C O M FO R T YO U ’ R E C R AV ING 

NEW 

7 TASTY NEW RECIPES PACKED 

WITH DELICIOUS FLAVOUR

GET IT 

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Editor Pieter Delport 051-505-0900 

pieterd@mahareng.co.za 

Designer and layout artists 

Liezl Magson 

Elmarie Venter 

Nadia Pieters 

Feature writer Margaret Linström 

Photographer and feature writer 

Pierce van Heerden 

Sales 

Corni Fourie 051-505-0900 

(Business Manager) 

Marelize Dunlop 

Nettie de Beer 

Judy Barnard 

Felecia Wessels 

Anne Theron 

GET IT NATIONAL 

National Group Editor and Sales 

Kym Argo 

kyma@caxton.co.za 

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CONTENTS 

WHY DON’T YOU... 

3 Dance the winter chills away 

4 Enjoy great reads and a bottle of Pinotage 

WISH LIST 

6 This July we’re indulging in luxurious handcrafted 

beauty products, making a potjie and ordering groceries in 

a jiffy. 

PEOPLE 

8 Heuwelsig baker Lekkerlika tells her story of creating 

edible works of art 

10 Coffee connoisseur Stevo Kühn talks barista training 

and earning a living wage 

12 The Lazy Chef lives her dream by dishing up culinary 

delights 

BEAUTY 

14 Get glowing - invest in your skin this winter 

FASHION 

16 Head to Kasi Fleva if an elegant and stylish look 

appeals to you 

DÉCOR 

20 Create a striking winter table setting which is stressfree 

and striking 

GARDEN 

22 This winter we’re planting roots crops to enjoy the 

bounty of the harvest in spring and summer 

FOCUS ON 

24 Hearty homestyle winter warmers made easy with 

Checkers 

TRAVEL 

70 A Cape escape is always a treat – even more so when 

you choose a city-chic hotel 

SPOIL 

72 Win a pair of stylish Rvlri watches, which embody fine 

craftsmanship 

July 2021

Hot date 

Things to do to beat the winter chill 

Life is Beachy 

For a free step-by-step Acrylic Painting Tutorial, 

titled “Life Is Beachy”, join Jesse Robertson & 

Keep It Colourful online at jesserobertson.com 

on 17 July at 14:00 (Eastern Standard Time). 

To watch, visit https://jesserobertson.com/ 

watchfree and register for a free account. This 

class is pre-recorded in HD so you can sit back, 

pause, relax and paint at your own pace in your 

own space. You can also watch it for free until 

24 July. The suggested materials are provided 

below, but feel free to use whatever you have 

at home: Acrylic paint (medium yellow, red, 

blue, burnt umber, titanium white and black), 

canvas, brushes (No. 12 flat, No. 6 bright, No. 6 

round, No. 1 round, and No. 8 filbert), container 

with water, paper towels, pencil, blow dryer, 

and apron. 

Dance winter chills away 

In the mood for an exciting 

dance with Richann and René 

of the reality TV show “Boer 

soek ‘n Vrou”? Then don’t miss 

the Lochs Hoek Farm for All 

event on 24 July. Richann and 

René’s performance will start at 

19:00, after which everyone can 

dance the winter chills away. A 

cash bar and lots of eats will be 

available. Tickets for the event 

that will be taking place at 

Lochs Hoek Farm for All are 

available at R160 per person. 

Details: Book online at: https:// 

lochshoek.co.za/.../132/reen-liveboer-richann-rene. 

Spoegwolf @ Warm Karoo 

Spoegwolf is back in Bloemfontein for 

the first time after many long months of 

hibernating. This time they will be visiting 

Warm Karoo and The Kitchen for two 

intimate outdoor shows on Sunday, July 

25; one early show and the other late 

afternoon. For the morning show starting 

at 12:00, gates will open at 10:00. Everybody 

should leave before 14:00. For the afternoon 

show starting at 16:00, gates will open 

at 14:00. Children under 5 may enter for 

free. Food and drinks can be bought at 

the Warm Karoo kitchen. No “own food or 

drinks” allowed. Remember to bring your 

own blanket or chair! Details: A limited 

amount of tickets are available on Quicket 

(https://qkt.io/0oBnqN). 


July 2021 Get It Bloemfontein 3

Book club 

Winter … bed, book and red wine weather! 

Finding love, hope and joy in even the darkest moments. In Lucy Diamond’s The Promise, 

a young man whose brother has just died is on a mission … a project to help pick up the 

pieces and support his grieving sister-in-law Zoe, plus her young children. This is his promise 

– to ensure his family’s happiness, and to try and live up to the man his brother was. But 

tying up loose ends brings a shocking secret to light, and calls into question everything he 

knew about his older brother, and he’s faced with an ultimatum – should he tell the truth 

and risk his family’s fragile happiness, or will his brother’s secrets end up becoming his 

own? Pan Macmillan. • Oh dear. Get the tissues out. Pippo and Clara by Diana Rosie is set 

in Italy in 1938. Mussolini is in power, and war isn’t far off. Clara and Pippo are children, their 

family new to the city. One morning, their mamma goes missing, and 10-year-old Clara 

needs to find her. She doesn’t know which way to turn. A little later, her younger brother 

goes out, looking for his mum and sister. Clara’s turned one way, he turns the other. And 

so their lives are changed forever. In a country torn apart by war, siblings are divided by 

fate. But there’s an invisible bond that connects us to those we love, no matter which 

way we turn. A chilly weekend, a fireplace and soft sofa and a copy of this heart-warming 

novel … heaven. Mantle • Not Dark Yet is Peter Robinson’s latest Alan Banks crime novel, 

which opens with a gruesome double murder at a property developer’s luxury home. 

With a clear link to the notoriously vicious Albanian mafia, it should be an open-and-shut 

case for Superintendent Banks and his team. But when they find a cache of spy-cam videos 

in the house, the investigation pivots to the rape of a young girl, and the murders are cast 

in an entirely different light. Hodder and Stoughton. 

Middelvlei Wines winemaker Tinnie Momberg describes this Free-Run 

Pinotage 2019 as a wine with complex flavours of raspberries, mulberries and 

elegant oak spices, adding that the gentle tannins are perfectly balanced by the 

fruit weight with creamy vanilla flavours that linger on the palate. It’s lovely with 

a braai, and you’ll find it for R150 a bottle from middelvlei.co.za 

4 Get It Bloemfontein July 2021 getitmagazine.co.za/bloemfontein

Lies. Mistakes. And 

missing children. 

Doesn’t get more 

nerve-shredding 

than this. When 

They Find Her – an 

emotional debut by 

Lia Middleton – is 

about a desperate 

mother, a tragic 

accident, and a 

terrible lie that spirals 

out of control. It’s 

the story of Naomi, 

who after making a 

dreadful mistake, lost 

custody of her only 

child, a daughter 

who’s come home 

for a visit, giving 

Naomi a chance to 

rebuild her family. 

But the night ends in a terrible accident, and Naomi reports 

her daughter missing. Which is a lie. But worse than the lie 

is the truth … which is she has no memory of what really 

happened. Penguin Random House. 

Book of the month … 

Mother-to-be Helen has it all. Daniel - the perfect husband. 

Rory - the perfect brother. Serena - the perfect sister-in-law. 

And Rachel - the perfect nightmare. When Helen attends her 

first antenatal class, she is expecting her loving husband to 

arrive, along with charming Rory and his also pregnant wife, 

the effortlessly beautiful Serena. What she is not expecting 

is Rachel. Extroverted, brash, unsettling single mother-to-be 

Rachel, who just wants to be Helen’s friend. Who just wants 

to get know Helen and her friends and her family. Who 

manages to cleverly find out all the information she needs ... 

the question is, why does 

she need it? Greenwich 

Park by Katherine Faulkner 

is a psychological thriller 

which really is, in a month 

full of exceptional reads, 

a stand-out. You think 

you know what’s going 

to happen. You don’t. 

And you won’t put it 

down. Bloomsbury, 

available from Exclusive 

Books. Fancy winning 

your choice of books 

for your next bookclub 

evening? Pop over to 

getitnationalmagazines 

on Instgram, find our 

Book Club post and enter. 

There’s a R2000 Exclusive 

Books voucher up for 

grabs. 


The Hamlet 

Corner Unit with Daybed 

From R24 900 

Wide range of décor and accessories 

available in-store. 

Bloemfontein 

Shop 7, Woodland Hills Village 

087 149 1182 | www.incanda.co.za 


Wish list 

Baby, it’s cold outside… but let’s set July alight 

Photo: MUDBOOTS PHOTOGRAPHY 

Indulge in luxurious handcrafted beauty products 

Does the sound of “delicately scented with natural, organic essential oils”, “rich in vitamin E, 

moisturizing almond oil”, and “skin-loving ingredients and eco-friendly packaging” appeal to 

you? Then look no further than a Bloemfontein produced beauty range, called Foxy Beauty 

Handcrafted, which stocks different products tailored to different tastes. They sell bath salts 

and bath oil, to soak away the day’s stresses, cuticle oil to beautify your nails, body oil to slather 

on your skin, and a body scrub to polish your skin to perfection. For more information contact 

079 364 0920 or foxyybeauty@gmail.com. Also visit their Instagram page foxy_handcrafted. 


Sip on a decadent 

hot drink 

Looking for something hot, 

frothy and creamy to sip 

on when the temperatures 

plummet outside? Then 

look no further than 

Forage and Feast’s White 

Hot Chocolate. It’s superindulgent, 

made with 

Belgian white chocolate for 

a smooth and rich flavour. 

Simple add hot milk and 

enjoy on a rug in front of a 

roaring fireplace. Available 

at Checkers or Checkers 

Hyper from R59,99. 

Take control of your meals 

Invest in a Philips Air-Fryer to simplify your 

cooking and make it healthier. The Philips Air- 

Fryer can air fry a great-tasting meal with up 

to 80% less fat. Fry, bake, roast or grill without 

unpleasant odours and with little to no oil. 

The Philips Air-Fryer is also dishwasher safe 

for fast, easy clean-up. The Philips Air-Fryer is 

available from Checkers Hyper Fleurdal from 

R1999,99. 

Gear 

up for adventure 

If you’re gearing up for a winter 

adventure, a South African classic, 

the Bush Baby potjie, is just what 

you need for a hearty winter meal 

the whole family will enjoy around 

a campfire. Buy the Bush Baby No. 

3 Enamel Potjie from R999,99 at 

Checker Hyper Fleurdal. 

A whistling kettle to the rescue 

Is loadshedding driving you up the wall? Then a Woodgrain Whistling Kettle 

might just be the answer for your ‘I can’t make coffee’ dilemma. If you have a gas 

stove, just pop the kettle on the stove, and you’ll have coffee in a jiffy. From kettles 

to toasters and coffee machines, you can shop a wide range of good quality 

kitchen appliances at your favourite supermarket, Checkers. The Woodgrain 

Whistling Kettle is available at Checkers and Checkers Hyper from R249,99. 

Get your groceries 

delivered in 60 minutes 

Would you rather shop for your 

groceries from the comfort of 

your home? Then, download 

the Sixty60 app. It’s designed 

to change the way you shop 

for groceries, drinks, and more. 

Last-minute dinner? All out 

of nappies? In-laws arrived 

unannounced? Impromptu braai? 

Sixty60 is literally there for your 

spilled milk. Download Sixty60 

for free via the Google Play Store 

(for Android smartphones) or the 

App Store (for iPhones). Oh… and 

Checkers Sixty60 has over 

15 000 products to choose from! 

Compiled by: Margaret Linström 



Text: MARGARET LINSTRÖM. Photographs: PIERCE VAN HEERDEN. 

Let them eat 

CAKE 


When your Instagram feed is flooded by photos of finely-crafted cakes, and a particularly 

impressive 18-wheeler truck cake, you simply have to find out who creates these edible 

works of art. Meet Angelique da Silva, Bloemfontein’s baker extraordinaire… 

A particularly disastrous cake was the nudge Angelique needed to dive into the 

world of baking. She recalls, “I fell into baking when I ordered my 21st birthday cake 

and it was a huge mess. I said to myself, people need pretty cakes that look good and 

taste great!” Her childhood dream was to work as a chef in the high-pressure kitchen 

of a fine dining restaurant; instead she worked as a pastry chef in a local eatery for 

five years. This is where she learnt the finer intricacies of baking, which according to 

Angelique, is “an exact science”, and not simply throwing together a cup of this and a 

pinch of that. 

Life-changing decisions 

Angelique calls her decision to start her own business – cheekily named Lekkerlika 

– “one of her best”. This is only topped by her decision to marry the love of her life, 

Danny. “We eloped – it was the best day of my life!” Angelique describes Danny as her 

“best friend. He’ll often sit with me in the early morning hours while I’m trying to figure 

out some particularly challenging aspect of a bake, and tell me, ‘You can do it, just keep 

going’”. According to her, the fact that they come from different cultural backgrounds 

(Danny is Portuguese and she has an English mother and an Afrikaans father), “keeps 

things open and fresh. Spending time with Danny is like taking a holiday”. 

No shrinking violet 

Anybody who has tried to bake a slightly more complicated cake will know nervewracking 

it can be. Angelique agrees that baking can raise your stress levels. “However, 

I feel if you don’t stress or doubt yourself, you’ve given up. Self-doubt pressures you 

into thinking outside the box”, which is something Angelique relishes. She loves 

adding to her ever-expanding arsenal of recipes and experimenting with more 

intricate or bolder designs. “I’m not scared to use weird ingredients. It certainly takes a 

lot of planning and experimenting but it usually works out well. I love clients who test 

my abilities to take something strange, like courgettes, and turn it into a well-rounded 

sweet treat.” 

But, if a bake really empties her tank, Angelique adopts a pragmatic approach. 

“Sometimes you just have to sleep on it. You can’t create if you’re tired,” she says matterof-factly. 

And when she is baking, what is the soundtrack to all the mixing, beating and 

whipping? “This would sound strange to most people but my day starts at four in the 

morning and I always have my tablet with me with my favourite true crime podcasts. 

Murder and mystery keeps me going!” 

Although Angelique loves her daily “job” of creating edible delights, with her favourite 

part of it sitting down in her bright red “cookie chair” icing cookies, her pet peeve is 

loadshedding. “I’ve had many a cake in the oven when the power fails. Ugh, then it’s 

dustbin cake and start over. I also dislike short notice cakes. You want to help, but time 

is your enemy.” 

Which of Lekkerlika’s cakes is her signature creation? “Most definitely my fudge pecan 

nut brownie cake! It took months to perfect and write the recipe. As with all bakers, 

it can take months or even years to make an idea come to life.” And her personal 

favourite? “I would say my pumpkin cheesecake cake or the chocolate brownie cake, I 

don’t really have a sweet tooth, but those two cakes made me go wow with the taste 

test.” 

Exciting plans for the future 

Angelique crystallises her plans for the future while conjuring up new jaw-dropping 

creations. She dreams of expanding into bigger premises, but also sees a cake and 

cocktail bar in her future – a place where you can enjoy the best of both worlds: a 

good-to-the-last-mouthful slice of cake and a delicious cocktail. We don’t know about 

you, but she can definitely count us in! 

Find Lekkerlika on Instagram or visit the Lekkerlika Facebook page. 



Stevo Kuhn Kühn 

– making coffee approachable 

For Stevo Kuhn, Kühn, drinking coffee should be a sensory experience, but one that is accessible 

– without any traces of pretension. Here he talks about his coffee journey, the work-life 

balance, and how business can be a tool for positive change… 

Text: MARGARET LINSTRÖM. Photograph: SUPPLIED 

In essence, the owner of Urban Brew coffee bar in 

Bloemfontein is an educator. But for Stevo, educating 

refers to training baristas. According to him, he always 

used to say that he would open a coffee shop when 

he was “old and 40”. Now, several years earlier than 

planned, the 32 year old has opened his first coffee bar 

in Jack and Jill Food Co in the Loch Logan Waterfront 

in Bloemfontein. For Stevo, having his own coffee bar 

has helped him “to innovate and, ultimately, train more 

baristas”. 

The leitmotif which runs through Stevo’s conversation 

is training and educating, which explains his initial 

career choice – a primary school teacher. After four years 

of teaching, he decided that this particular brand of 

teaching was not his cup of coffee after all. “Things just 

seemed to fall into place afterwards, which led to doors 

opening, and me eventually finding my niche – training 

baristas.” He says training baristas boils down to “building 

people up, because if we grow, we’re pushing those 

around us to grow too”. 

Being part of a coffee community 

Stevo is qualified as a Speciality Coffee Association (SCA) 

affiliated trainer, of whom there are fewer than ten in 

South Africa. The SCA represents thousands of coffee 

professionals, from producers to baristas, all over the 

world. Stevo works with national and international brands 

to train their baristas. 

He is a great believer in the benefits of baristas 

participating in competitions. “Taking part in 

competitions helped me hone my craft as a barista. 

Competitions also opened up a greater coffee 

community to me. I’ve built up incredible connections 

and made valuable contacts through competitions.” 

More to life than coffee 

Stevo admits that he has wanted to leave Bloemfontein 

for most of his life. “But, in 2018 in Johannesburg, I quickly 

learnt that the big city was not everything.” “Now,” he 

adds, “I travel for a week a month and then I come home 

to my family. Something else Johannesburg taught me 

is that I would work all the time – I’m a workaholic. In 

Bloemfontein, I play my music at church, spend my days 

at my coffee bar, and spend time with my wife, Elri, and 

my two young children.” He muses that it is also good 

for his career to rest and “experience different things at a 

sensory level – such as food, wine and chocolate”. 

Pay baristas a a living wage 

Although coffee is a multi-sensory experience for Stevo, 

his reaction to the poor pay most baristas receive is 

cerebral. This soft spoken man becomes animated 

when he speaks about the fact that not only baristas, 

but people in general, should be paid a living wage. “We 

should be asking, ‘What do we pay people?’ When I train 

baristas, I actually suggest that when they go back to their 

workplaces they should demand a better salary. Further, 

it should be about paying coffee farmers a living wage 

to ensure that the entire supply chain is sustainable.” For 

Stevo it boils down to “being openhanded. People should 

not have to immigrate to Australia to earn a decent salary. 

We must fight now for a living wage in South Africa.” He 

concedes that he might not necessarily see change in his 

lifetime, but “we should do it for our children”. 

An all-round mensch 

The golden thread that runs through Stevo’s conversation 

is a strong sense of doing what is right and ethical – 

an innate mensch-ness. Interweaved with this is the 

recurring theme of exactly how important people 

and healthy relationships are to him. Here Stevo again 

mentions his wife, who is “a strength” to him, the people 

he trains as baristas, the diverse group of baristas he hires 

“for character”, his treasured friends and connections in 

the coffee industry, and his close group of friends. “I draw 

my energy from people. Having great relationships is 

more important to me than having six digits in my bank 

account.” 


Blêhhh! 

Feel the LUV 

WOOLUV! 

He Training says training baristas baristas boils 

down boils down to “building to “building people 

people up, because up, because if we grow, if we 

we’re grow, pushing we’re pushing those around those 

around us to us grow to grow too”. too”. 

Choose your colour: 

Get your pair 

IN STORE OR 

ORDER ONLINE 

BRANDWAG CENTRE - 051 444 2268 

www.balans.co.za 


Whatsapp 082 July 588 2021 Get 9322 It Bloemfontein to inquire 11about 

in store specials

Better known as The Lazy Chef, she lives her 

dream daily creating mouth-watering dishes. 

Her culinary skills ignite a spark in you to get in 

front of the stove and try out her delicious recipes, 

which are sure to put you in a good mood... 

Cooking has always been Makhiba 

Modupe’s first love. From a young 

age she did not see herself doing 

anything not food-related. “I always 

knew I wanted to be a chef; I even told 

everyone so since primary school days.” 

Today 26-year-old Makhiba is a 

private chef, content creator as well 

as a photographer. She was born in 

Botshabelo, 45 km east of Bloemfontein 

and matriculated at Brebner High 

School in 2012, from where she went 

to the Central University of Technology 

(CUT) to complete her Hospitality 

Management Diploma and BTech in 

Hospitality Management. 

After leaving her job, Makhiba officially 

started operating as a private chef, 

content creator and photographer. 

Later on, she became known as The 

= good mood 

Lazy Chef when starting her social 

media pages which were meant to help 

“lazy people” who do not have hours to 

spend in the kitchen make good tasting 

meals. “The name stuck, people started 

calling me that, so I just went with it.” 

She describes cooking as creating 

connections, experiences and memories 

with her loved ones and her food 

community. 

“What always inspires me, is my love 

for food and the drive and excitement I 

have to always try and find different and 

quicker ways of doing things around 

the kitchen. Whenever I come across 

whatever ingredient, my brain just starts 

wondering how to use it or what meal I 

can try it in.” 

She loves the process of transforming 

ingredients into something that tastes 

and looks good. Making someone’s day 

by preparing them a nice meal is what 

Makhiba is known for and in the process 

she also loves educating and giving 

people new experiences of ingredients 

that they always use at home, but in a 

different way. Makhiba’s go-to dish is 

pasta, “a dish that you can make with 

almost anything and it will taste good”. 

Her passion for cooking has opened 

many doors. She has been part of the 

Macufe Cup as a host for one of their 

suites. She has been a guest on Lesedi 

FM and was headhunted by one of her 

favourite brands she daily uses in her 

kitchen. 

Makhiba has bigger dreams for her 

career and would love to one day be 

the owner of a food truck franchise. She 

also has plans to publish her own recipe 

Text and main photo: PIERCE VAN HEERDEN. Food photos: MAKHIBA MODUPEGood food 


ook as well as be the proud owner of 

a cooking studio, where she intends 

to teach people from disadvantaged 

backgrounds how to cook and help 

them get into the industry. 

When she is not busy cooking up 

a storm, Makhiba spends her time 

creating food content as well as 

exploring photography. 

Her advice for aspiring cooks? “Never 

limit yourself. The food industry has 

many avenues that can be explored 

and does not only entail cooking or 

being in the kitchen.” 

Make sure to visit her social media 

pages as they provide great content 

and teaching tools – an extension of 

Makhiba herself. Follow her on Instagram 

and Facebook at Thelazychef_za. 

getitmagazine.co.za/bloemfontein

Bye-bye dry skin … Winter’s really never looked better 

Winter plays a cruel game with our 

skin. Dry skin. Chapped lips. And 

a suddenly lacklustre complexion. 

These are all part of the seasonal skin 

switch that happens as the days get 

shorter. But there is good news. A few 

minor tweaks, not an entirely new set 

of products, is all your skin needs to 

attain a gorgeous glow. The experts 

from Claire Hill shared some top tips 

to keep your skin glowing throughout 

Winter, and the rest of the year. 

So I don’t need to change all my 

skincare products for Winter? No, not 

if you are using high-quality products. 

They should keep your skin in tiptop 

shape all year round. Your skin 

needs the same thing throughout the 

seasons – ingredients like hyaluronic 

acid to boost the water content in your 

skin cells significantly, and high-quality 

moisturising ingredients such as 

rosehip oil that prevent that precious 

hydration from evaporating through 

your skin. It’s as simple as that. 

Do I need a specific eye product? Eye 

gel is essential all year round. The eye 

area is super delicate because it’s five 

to 10 times thinner than on the rest of 

your face, making it particularly prone 

to dryness. It also has no sebaceous 

(natural oil) glands, so it can’t naturally 

regenerate any lost moisture. While 

it’s tempting to slather on thicker 

creams over Winter, moisturising 

around eyes with a really rich product 

is counterproductive as firstly it’s too 

heavy for that delicate area, it can clog 

the skin, causing milia (small white 

lumps) and puffiness. You need a light 

gel that sinks in fast and hydrates with 

powerful ingredients that penetrate 

the deeper layers of the skin. 

WPC Eye Complex is a gentle yet 

powerful corrective treatment 

to revitalise the delicate 

skin around your eyes. The 

youth-reviving actives in this 

luxuriously silky eye gel reduce 

puffiness and inflammation, 

lighten dark circles, and smooth 

away fine lines and wrinkles 

to reveal fresher, brighter, 

younger-looking eyes. R1865 

from clairehill.co.za 

But what to do if my skin is drier during Winter? Layer up. Layering involves 

applying your skincare products in a particular order (this is good advice 

throughout the year!). The lighter product (think serum) should be applied first 

as it’s designed to penetrate your skin’s more profound levels. Then follow with a 

moisturiser that locks in the benefits of the serum and prevents the dry Winter air 

from sucking the much-needed hydration straight back out of your skin. If your 

skin does begin to feel tight, a few drops of light face oil over the top of your 

moisturiser will protect it against environmental aggressors to keep your skin 

feeling soft and your complexion glowing. 

Can I use the same cleanser as in 

Summer? A good cleanser will serve 

you just as well in Winter as in the 

warmer months. Your best option is 

a cleansing pad soaked in micellar 

water – it will gently sweep away the 

daily grime without stripping the 

skin of its natural oils. You’ll not only 

remove every skerrick of makeup, but 

you’ll also give the skin a good boost 

of soothing, repairing antioxidants. 

If you find that new sunspots have 

popped up after summer, choose 

micellar water with a melanin 

modulating active, which directly 

targets brown spots and age spots. 

What else can I do to prevent dry 

Winter skin? Tempting as it might be, 

don’t turn the heat up. Dry air will suck 

the moisture out of your skin, whether 

outside or under the blankets. Many 

Winter lifestyle habits can harm our 

skin. We spend less time outdoors 

(hello vitamin D!), we often avoid 

exercise, and we eat more decadent 

foods to boot. The effect is tangible 

… a sluggish inner equals a sluggish 

outer. Keep up your Summer routine – 

go for walks, drink plenty of water, and 

nourish your skin with the same gentle 

but effective products year-round, and 

you’ll cruise through a cold snap. 

Will moisture keep crows feet at bay? Honestly, a good eye gel should do 

more than add moisture. The skin around your eyes also needs a decent vitamin 

A dose to help strengthen the skin and slow the breakdown of collagen and 

elastin (that’s what keeps your skin bouncy and stretchy). Retinol is the traditional 

form of vitamin A for skincare. Today, we now have much gentler, plant-based 

alternatives such as Stevie (from the stevia plant), which has the same skinrejuvenating 

effect without causing any retinol-like irritation. 


Get glowing 

Investing in your skin’s never been easier 

A trio of Claire Hill beauties 

To set the stage for skin to repair damage from 

sun exposure, environmental toxins, and promote 

cellular repair, you need to effectively remove 

all makeup, thick sunscreen, and any impurities 

that can clog pores. Claire Hill’s Micellar Water 

contains tiny oil droplets (micelles) which attract 

and bind to makeup, sunscreen and grime so that 

all can be effortlessly removed from your face with 

a simple swipe. It’s also terrific for those struggling 

with hyper-pigmentation and an uneven skin 

tone. R600. • Claire Hill’s Anti-Ageing Serum is a 

wonderful skin-firming and rejuvenating serum 

that targets the sagging skin around your jawline 

as well as the vertical laugh lines that extend 

from the sides of your nose curving around to 

your mouth. Supercharged with nutrients and 

powerful actives, this luxe, fast-absorbing serum 

revitalises your complexion so that your skin looks 

naturally younger in a matter of weeks. R1100. • 

Follow up with Anti-Ageing Moisturiser – a noninvasive 

alternative to injectables. This nourishing 

moisturiser has the power to smooth away fine 

lines by naturally relaxing the facial muscles and 

eliminating excess skin tension. Luxurious and 

rich in natural oils, it also helps to replace and 

retain moisture, fight free radical damage and feed 

the skin with radiance-reviving nutrients. R1475. 

Details: clairehill.co.za 


NeoStrata … your skin will thank you! 

We’re massive NeoStrata fans, so when we heard about the new NeoStrata 

Resurface Glycolic Renewal Serum, our skin did a quick little jump for joy. You 

probably know glycolic acid is known to be the workhorse of the alpha-hydroxy acid 

(AHA) family, which is what those looking to really retexture and refine their skin’s 

surface need. It’s the key ingredient in this new serum, which speeds up cell turnover 

rate and visibly improves skin radiance, texture, and tone. There are also ingredients 

to exfoliate, and an antioxidant that helps prevent and reverse the appearance of fine 

lines and wrinkles, uneven pigmentation, enlarged pores, and roughness. Why use it? 

It targets a smoother, radiant complexion, has a high potency AHA-antioxidant blend, 

and is formulated for improved overall skin quality. Tip: You may have initial flaking, 

tingling, or irritation to the skin (for some, this may be part of the normal resurfacing 

process), which generally improves as the skin gets used to the treatment. And it 

could increase your skin’s sensitivity to the sun and particularly the possibility of 

sunburn. Use sunscreen and limit sun exposure while using this product and for 

a week afterwards. R830. Visit NeoStrata.co.za for your closest stockist. And while 

you’re there, three more products worth looking at are from the Neostrata Correct 

Intensive Renewal range … there’s a Comprehensive Retinol Night Serum, Eye 

Cream and Overnight Anti-Pollution treatment. A trio of miracle workers! 

Intense options for specific concerns 

We’re rather enamoured with the new Endocare 

products we’ve just tried. With four products in 

the range, they’re great for those of you who’re 

looking for an intensive option for your skin 

concerns. The Endocare Radiance C Pure 

Concentrate helps to regenerate your skin, 

smooth fine lines and wrinkles and increase 

firmness. R933 • Endocare Radiance C Ferulic 

Edafence Serum is a fast-absorbing serum 

that protects the skin from damage caused by 

environmental stressors (free radicals, urban 

contaminants) and is ideal for all skin types. 

R1146 • Endocare Essential Concentrate is an 

intensive treatment ampoule that fights visible 

signs of ageing. It has a high concentration of 

active ingredients, which help renew collagen, 

elastin and hyaluronic acid, which are essential 

components of the dermal support structure. 

R840 • Finally, Endocare Tensage Concentrate 

has a collection of intensive anti-ageing vials. 

This concentrate helps restore the skin’s volume 

and firmness, favouring the reduction of 

wrinkles and fine lines and improving its tone 

and elasticity. R1026. Details: onlineskinshop.co.za 

or dermastore.co.za 


Get the look 

this winter 

Text and Photographs: PIERCE VAN HEERDEN. Outfits: KASI FLEVA. 

Models: JACO AGENBAG (ACE MODELS BLOEMFONTEIN) AMORÈ SWARTZ (V-MODELS) 

Jersey - R450 

Pants - R750 

Coat - R600 

Poloneck - R450 


If you are on the lookout 

for winter fashion trends 

that will not only keep you 

warm but also make you 

look stylish, Kasi Fleva in 

Bloemfontein is your 

go-to boutique. 

This elegant men’s fashion store 

provides a range of brands 

available for all special occasions 

and is home to a variety of local 

brands and products. You can 

get anything and everything 

you’re looking for – from that 

one-statement piece that looks 

like something straight off the 

runway, to a cosy tracksuit for 

a day out with friends. Winter 

trends include oversized jackets, 

folk inspired coats, high boots, 

and patchwork. 

Tracksuit jacket - R550 

Tracksuit pants - R395 

Black hoodie - R400 



ADVERTORIAL 

HERHOLDT’S 

BIED OPWINDENDE NUWE INKOPIE-ERVARING 

As jy dink Heroldt’s is net ‘n plek waar mens elektriese 

benodighede en ligte koop en daana jou ry kry, moet jy weer 

dink! 

Herholdt’s se nuwe DIY- en Leefstyl-winkel, wat op 4 Junie sy 

deure geopen het, bied aan ou en nuwe kliënte ‘n inkopieervaring 

soos min. Die nuwe winkel spog nou met ‘n eetplek, 

asook ‘n binneversierafdeling, asook ‘n doen-dit-self-winkel. 

Volgens Herholdt’s se bestuur het hulle die winkel oopgemaak 

om vir al hul kliënte ‘n vinniger manier te bied om te koop, asook 

om vir hulle daardie “iets-vir-almal-ervaring” te gee. 

“Daar is ook nie ‘n behoorlike eetplek in Ooseinde, waar ons 

onderneming geleë is, nie en ons weet dat baie van ons 

kliënte ver ry om by hul projekte uit te kom. Die eetplek maak 

dit makliker vir hulle om iets te kry om te eet terwyl hulle hul 

inkopies doen.” 

Die eetplek is LEjit Unplugged, wat ‘n soortgelyke LEjit Lekkerrestaurant 

is as die een by Preller-plein. Die restaurant het 

‘n volledige a la carte-spyskaart, maar mense is welkom om 

wegneemetes en platters te bestel. LEjiT lekker bied kliënte ‘n 

trots Afrikaanse ervaring wat die siel voed soveel as wat dit jou

honger stil. 

“Ons het ook besluit om ‘n 

binneversierafdeling by die nuwe winkel in 

te sluit sodat mense kan sien hoe ons ligte 

in hul huis sal kan vertoon, asook sodat daar 

iemand is om raad te gee oor hoe en waar in 

hul huis ons produkte die beste sal pas.” 

Die binneversierwinkel, House of Interiors 

Express, is ‘n sustertak van hul hooftak hier 

in Bloemfontein, waar hulle binneversierprodukte 

verkoop asook raad gee oor enige 

binneversier-kwessie. 

Dit beteken House of Interiors Express het 

nou twee uiters stylvolle vertoonlokale waar 

kliënte al hul binneversier-benodigdhede 

onder een, nee twee dakke, kan kry! Van 

klein dekor-items, los kussings, en pragtige 

matte tot die perfekte eetkamertafel en 

stoele asook eksklusiewe stoele en rusbanke. 

“Die nuwe leefstylwinkel spog met ‘n doendit-self-winkel 

waar mense meer as 1 660 

verskillende produkte van die rak af kan 

koop. Die produkte is individueel verpak 

vir die eindverbruiker se gerief. Herholdtskliënte 

kan dus nou voel en vat aan al die 

produkte, en ‘n goeie idee kry van al die 

verskillende variante van produkte wat die 

onderneming verkoop. Dit sluit in al die 

gewone elektriese, beligtings- en 

hernubare-energie-produkte.” 

Hoe om met ons in verbinding te tree: 

Herholdt’s: 

www.herholdts.co.za 

info@herholdts.co.za 

0514471961 

LEjit Lekker: 

unplugged@lejitlekker.co.za 

051 444 2055 

House of Interiors Express: 

kobus@house-interiors.co.za 

082 387 7439 

Saketye: 

Mon- Fri: 07:30 – 17:00 

Sat: 09:00 – 14:00

Create a striking 

winter tablescape 

A striking winter table 

setting can be fussfree. 

Look outside for 

inspiration for your table 

setting and allow nature 

to lend a hand with the 

decoration. So, although 

it’s winter, and things 

might feel a little dismal, 

it doesn’t mean your 

dinner table should be 

dull and grey. 

Shop the crockery, cutlery, accessories, food and 

wine at Checkers and Checkers Hyper Fleurdal. 


Forego flowers and use natural elements from nature 

It’s not always about the flowers. Lean on seasonal elements to create 

a casual and bountiful look. Forage fiery shades of red, yellow and orange 

leaves to use in the middle of the tablescape, or use potted rosemary plants to 

brighten up the table. You could be more adventurous and create a hanging 

installation above your dinner table with foraged, dried elements. Dried ferns, 

pine cones, oak branches and dried hydrangea flowers can all be used to create 

a dinner party conversation starter. 

Keep it natural 

Create a rustic feel that captures the contrast between the serving ware and the 

earthy accents. The subtle simplicity of Checkers’ all-white or neutral dinnerware 

creates a modern vibe. 

Gorgeous metallics 

Lose the tablecloth and opt for natural textures such as Checkers’ woven baskets, 

wicker and metallic accents of copper or bronze to add sophistication to an 

otherwise simple display. 

Make playful place markers 

Make a meal feel special by including place markers as part of your table setting 

to help each guest feel welcome – and ensure that everyone sits where you’d like 

them to. Take fresh leaves, such as magnolia leaves, and using a rose gold marker, 

hand write each guest’s name on the leaves. 

If all else fails, go blue and white 

If neutral colours and a rustic feel do not appeal to you, pair white with blue 

(think Delft and classic blue and white Chinoiserie). Checkers stocks a stunning 

range of blue and white crockery, which will make your table a standout. 



PLANT 

THESE BURIED 

TREASURES NOW 

Root crops are buried treasures 

that might be difficult to get 

started, but rewarding to 

harvest. By root crops, we mean 

radishes, carrots, beets, parsnips, 

and turnips. The keys to growing 

root crops are building a good 

seedbed, starting early, and 

staying on top of the thinning 

and weeding. Here’s a step-bystep 

guide to growing good root 

crops. 


BUILD THE BED 

Root crops need welldrained, 

loose soil to grow 

and expand their roots. On 

all but sandy soil, the key is 

to build a raised bed. Raised 

beds allow the soil to warm 

up and dry out faster. And, 

if built correctly, you’ll never 

need to step on the soil, 

so it will stay loose and 

crumbly. Build the bed 

and border it with untreated wood, 

bricks, cement blocks, or stone. You 

can also build a temporary raised bed 

in spring by just mounding up the soil 

and flattening out the top of the bed. 

You’ll have to rebuild the bed each 

year as it will naturally flatten during 

the growing season. Sow root crops 

in the raised beds to produce the 

biggest and straightest roots. 

CLEAN THE 

SOIL 

“Clean” the soil by removing 

sticks, rocks, and clumps 

of clay to help provide 

the space for roots to 

grow straight and 

long. Root crops 

form taproots 

that need to tunnel into the soil. That 

is why they are so hard to transplant 

and best grown from seed directly 

sown into the garden. 

KNOW YOUR ROOTS 

Some root crops, such as radishes, are quick to germinate and grow 

to maturity usually within 30 days of seeding. Others, such as 

parsnips, take all season long (100 days) to mature. Knowing the 

days to maturity of your planting allows you to anticipate when 

to harvest. There are large-rooted carrot varieties that take up 

to 90 days to mature, or small-rooted varieties that mature in 

50 days. You can harvest the same variety of beet at 30 days 

for baby beets, or let it mature another month for a fullsized 

root. Select varieties based on your garden. In heavy 

clay soil grow more beets, radishes, and short- rooted carrot varieties. 

Loose, sandy soil is good for longer/bigger rooted crops such as largerooted 

carrots, parsnips, and turnips. 

them though. 

TIME YOUR 

PLANTING 

Start planting two weeks 

before the last frost date 

in your area. Flatten and 

smooth the top of the 

raised bed. Plant seeds 

in rows spaced according 

to the package directions. 

Cover the seeds with potting 

soil, sand, or a thin layer of fine garden 

soil. Moisten the bed. Keep well 

watered. Some roots, such as radishes, 

germinate quickly in 2 or 3 days. 

Others, such as carrots and parsnips, 

may take 2 to 3 weeks to germinate. 

You can continue to plant radishes, 

carrots, and beets every few weeks 

into the summer to enjoy a continual 

harvest of these roots. 

THIN, THIN, AND THIN 

AGAIN 

Whether you sow in rows or 

broadcast, one thing will be certain, 

you will have to thin your root crops. 

If you have had small or non-existent 

roots in the past, then chances 

are you did not thin early 

or enough. One week 

after they germinate, 

thin your roots. Then a 

few weeks later, thin 

again. The distance 

between plants 

depends on the 

crop. Enjoy the young 

thinnings in your 

salads for an extra treat. 

FERTILIZE... BUT 

NOT TOO MUCH 

Root crops need some 

fertility to grow their best, 

but too much nitrogen 

fertilizer can cause hairy roots, 

or plants with lush green tops but 

small roots. Based on a soil test, add 

organic fertilizers that are higher in 

phosphorous and potassium than 

nitrogen. These nutrients are key to 

good root formation. Add a thin layer 

of finished compost before planting, 

but avoid adding fresh manure since 

they can be high in soluble nitrogen. 

If you are growing in heavy clay soil, 

consider adding sand or potting soil 

to lighten the bed for better seedling 

growth. a floral slip dress. And go for 

trainers over biker boots. 


8 

WEED, FEED AND WATER 

Root crops do not compete well with weeds. Weeds can quickly 

take over and reduce the yields of your crops. Keep beds well 

weeded, usually by hand. 

Keep the bed well watered. Water deeply a few times a week rather than 

shallowly every day. This will encourage bigger and longer roots. 

For all roots except radishes, fertilizer monthly with an organic granular 

fertilizer low in nitrogen. Keep pests away with organic sprays. In 

general, these root crops do not have many problems with insect and 

disease pests. 

EAT AND ENJOY 

Enjoy the bounty of your harvest. Pick radishes when the roots 

form, carrots and beets when the roots are large enough to 

munch and have coloured up, and turnips when they are the 

size of a small ball. Young turnips have a mild flavour and an 

apple-like texture and crunch if you peel them before eating 

raw. 


PLANT-BASED WINTER 

COMFORT COOKING 

MADE EASY 

NEW 

CAULIFLOWER 

NOODLES 

vegan 

PLANT-BASED 

MINCE 

Simple Truth 

Plant-Based Mince 

vegan 

NO ADDED MSG 

NO ARtIFICIAL COLOURS Or 

FLavours 

NO ARTIFICIAL SWEETENERS 

CAULIFLOWER NOODLES 

WITH OYSTER MUSHROOMS 

AND A BURNT BUTTER 

& GARLIC SAUCE 

GLUTEN-FREE 

FIND ME IN 

THE FREEZER 

NEW 

GLUTEN-FREE 

PIZZA 

vegan 

GLUTEN-FREE PIZZA WITH 

TOMATO, FRESH BASIL, 

PESTO AND LACTOSE-FREE 

C H E E S E . 

NEW 

PLANT-BASED 

PATTIES 

Simple Truth 

Plant-Based Patties 

vegan 

NCFOCLBVST/E

FOCUS ON CHECKERS WINTER FOOD 

HEARTY HOMESTYLE 

WINTER 

WARMERS 

Made Easy with Checkers 

From fuss-free meals 

on the couch to 

scrumptious dinners 

around the table, 

Checkers Platinum 

Soup Range is 

deliciously versatile 

and by far the tastiest 

way to warm you up 

this winter. 



Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ. 


FOCUS ON CHECKERS WINTER FOOD LAMB 

Slow roasted fragrant 

LAMB STEW 

with Dahl 

This winter made easy with a delicious low-and-slow 

cooked spicy lamb with dahl. 

SERVING: 6 

COOKING TIME: 3 hours 

YOU WILL NEED 

15 ml Ground coriander 

15 ml Ground cumin 

5 ml Mutton masala 

10 ml Paprika 

Olive oil, a splash 

800g Boneless leg of lamb, trimmed and cut 

into bite- size cubes (you could also use mutton) 

75 ml Olive oil 

2×400g cans Chopped tomatoes 

4 Fresh tomatoes, peeled and roughly chopped 

250 ml Vegetable stock 

Sea salt and freshly ground black pepper, to taste 

2 x Whole medium chillies, halved 

Fresh rosemary, a few sprigs 

METHOD 

Mix spices in a large bowl and add the splash of olive oil. Mix well. Add the cubed 

lamb meat. 

Preheat the oven to 160°C. Heat the oil in a large roasting pan or heavy-based 

saucepan. Brown the cubed lamb meat in the oil, stirring occasionally to make 

sure they’re evenly browned, about 5 minutes. Turn off the heat. 

Transfer the lamb meat to a large roasting pan. Add the canned and fresh 

tomatoes, and vegetable stock. 

Season to taste. Add a good pinch of salt and black pepper. 

Give the whole tray a gentle stir and add the chillies and rosemary. Cover with 

foil and roast for 1 hour at 160°C, turning the lamb meat once in the hour. Add 

more vegetable stock if it gets too dry. 

Reduce the oven‘s temperature to 140°C ,then cook for a further 2 hours. Serve 

with dahl. 

DAHL (LENTIL CURRY) 

200g Red lentils 

4cm Piece fresh ginger, peeled and 

cut into three slices 

2,5ml Ground turmeric 

2,5ml Salt 

15ml Cooking oil (or ghee) 

2 Cloves of garlic, crushed 

1 Onion, finely chopped 

2,5ml Yellow mustard seeds 

5ml Cumin seeds 

5ml Ground coriander 

2 Green chillies, halved lengthways 

30ml Fresh lemon juice 

15ml Chopped fresh coriander leaves 

METHOD 

Place the lentils and 750ml water in 

a saucepan, and bring to the boil. 

Reduce the heat, add the ginger and 

turmeric, and simmer, covered, for 20 

minutes, or until the lentils are tender. 

Stir occasionally to prevent the lentils 

from sticking to the pan. Remove the 

ginger and add the salt. 

Heat the oil in a frying pan, add the 

garlic, onion and mustard seeds and 

cook over medium heat for 5 minutes, 

or until the onion is golden. Add the 

cumin seeds, ground coriander and 

chilli and cook for 2 minutes. 

Add the onion mixture to the lentils 

and stir gently to combine. Add 125ml 

water, reduce the heat to low and 

cook for 5 minutes. Stir in the lemon 

juice and adjust the seasoning if 

necessary. Sprinkle with the chopped 

fresh coriander. Serve as a side dish 

with the lamb. 

WINE RECOMMENDATION : Pinot Noir, Rosé or Shiraz 

GOOD TO KNOW 

Prepare the lamb meat the previous day. Rub the spice mix onto the lamb 

and place into 3 large Ziploc bags and chill overnight. Remove from the 

fridge at least 30 minutes before cooking. 

Grating tomatoes is a simple way to eliminate tough pieces of tomato skin 

from a dish without having to peel them. 


TIPS 

Dahl: never add salt to lentils 

before they are cooked and tender. 

Salt will draw out any moisture, 

so the lentils will remain too 

dehydrated to digest easily. 



Recipe: WWW.CHECKERS.CO.ZA 

HEARTY LAMB 

STEW 

with cheesy 

dumplings 

When it comes to slowcooking, 

nothing compares 

to a hearty lamb stew 

with cheesy dumplings. 

Make yours with Simple 

Truth Certified Natural 

Lamb from Checkers for 

unbelievable flavour. 

COOKING TIME:145min 

SERVING: 4 

INGREDIENTS: 20 

YOU WILL NEED: FOR THE LAMB 

STEW 

Olive oil; for frying 

1.2 kg lamb neck slices 

Salt and freshly ground pepper 

1 Onion; peeled and finely chopped 

2 Carrots; peeled and roughly 

chopped 

2 Sticks celery; roughly chopped 

2 Cloves of garlic; crushed 

2 Rosemary sprigs 

2 Tbsp. (30 ml) tomato paste 

1 Tbsp. (15 ml) flour 

150 ml White wine 

1 litre Lamb or beef stock 

2 Large potatoes; peeled and cut into 

quarters 

250 g Spinach; washed 

200 g Baby carrots; peeled 

YOU WILL NEED: FOR THE 

DUMPLINGS 

200 g Self-rising flour 

1 tbsp. (15 ml) Rosemary 

100 g Butter; cut into blocks 

¾ Cup Wyke mature cheddar cheese; 

grated 

6 Tbsp. (90 ml) yoghurt 

METHOD 

Season 

lamb neck 

slices with salt, 

pepper and a 

little chopped 

rosemary. 

Heat a heavy-based 

pot (one that can go 

into an oven) with a little 

olive oil and brown lamb 

well in batches. Remove 

and set aside. 

In the same pot, add some 

more olive oil and sauté 

onions, carrots, celery and garlic until 

golden brown. 

Stir in the tomato paste and flour and 

cook for one minute. 

Pour in the wine and allow to bubble 

until almost evaporated. 

Add the stock, return the lamb to the 

pot and cover with a lid. 

Season the stew with a little salt and 

pepper and simmer gently for about 

1 1/2 –2 hours or until the lamb is soft, 

tender and falling off the bone. 

After an hour of cooking, add the 

potatoes, spinach and baby carrots. 

Preheat oven to 180 °C. 

To make the dumplings: Place flour 

and rosemary into a bowl and rub in 

the butter until mixture resembles 

breadcrumbs. 

Add the cheese and just enough 

yoghurt to create a soft dough. The 

mixture should still be a little sticky. 

Gently place golf ball size balls of 

dough on top of the stew and bake 

in the oven for about 25 minutes or 

until dumplings are golden brown and 

cooked through. 

Serve as is or with mashed potato and 

seasonal vegetables. 



Sticky Ayoba COLA RIBS 


SERVING: 4 


When it comes to the braai, you can’t go wrong with 

liberally basting our thick and tender ribs with this Cola 

marinade. It’s the ultimate sweet-sticky glaze! 

YOU WILL NEED 

2 racks of Lamb Staanribs 

YOU WILL NEED: FOR THE BASTING SAUCE 

2 Tbsp. (30 ml) oil 

1 Tbsp. (15 ml) rosemary; chopped 

2 tsp. (10 ml) chilli flakes 

1 Onion; chopped 

½ Cup (125 ml) butter 

3-4 Garlic cloves; minced 

1 Cup (250 ml) tomato sauce 

2 Tbsp. (30 ml) Dijon mustard 

¼ Cup (60 ml) malt vinegar 

¼ Cup (60 ml) Worcestershire sauce 

1 ½ Cup/can (375 ml) Coca-Cola 

Salt and ground black pepper 


METHOD 

Place ribs in a sandwich grid, as per packet instructions, braai according 

to instructions, about 3 hours over coals until the fat has rendered and 

crisped. 

Heat oil in a saucepan, sauté rosemary, chilli flakes, onion and 

seasoning until softened. Stir through butter, garlic, tomato sauce, 

mustard, sugar, Worcestershire sauce and Coca-Cola. 

Bring to the boil, reduce heat to a simmer, stirring often until the sauce 

has thickened. 

Adjust seasoning, allow cooling. Blend sauce until smooth. 

Carefully baste ribs liberally 2 hours into braaing until ribs are 

deliciously sticky. 

Serve with wedges of lime or lemon and buttery garlic bread. 

July 2021 Get It Bloemfontein 29 

Recipe: WWW.CHECKERS.CO.ZA

FOCUS ON CHECKERS WINTER FOOD PORK 

Pork Belly 

Hot Pot 

Take comfort food to the next level by 

adding dried mushrooms, noodles, pak 

choi and ginger to tender pork belly. 

PREP TIME: 180min 

SERVING: 4 

YOU WILL NEED 

1.5 kg pork belly 

50 g dried mushrooms 

1 piece of ginger; peeled 

1 litre water 

1 packet Simple Truth Chicken Bone Broth 

150 ml light soy sauce 

50 ml dark soy sauce 

120 g sugar 

4 star anise 

3 cinnamon sticks 

3 dried chillies 

6 spring onions 

1 packet Simple Truth Turmeric Noodles; cooked, to 

serve 

4 pak choi; halved & blanched, to serve 

2 soft boiled eggs; to serve 

Fresh spring onion; to garnish 

TRY ME 

METHOD: 

Cut the pork belly into bite size squares and place in 

a pot of simmering water. 

Simmer for 10 minutes, removing any scum, then 

strain. 

Slice the ginger thinly and add to a pot with the 1 

litre of water and the chicken bone broth. Return the 

pork belly to the cooking liquid and simmer for 45 

minutes, skimming occasionally. 

Add the soy sauces, sugar, star anise, cinnamon, 

chillies and spring onions. Place the lid on and 

simmer for another 1½ hours or until pork is tender. 

Add the dried mushrooms 30 minutes towards the 

end of cooking time. 

Serve with egg noodles, pak choi, soft boiled eggs 

and fresh spring onion. 



FOCUS ON CHECKERS WINTER FOOD PORK 

Pork Noodle Stir Fry 

Create a wonderful gourmet meal in no time 

thanks to this easy pork noodle stir fry recipe. 

BY ZOLA NENE 



SERVING: 4 

YOU WILL NEED 

500 g Farmstead pork fillet 

2 tbsp. 5-spice 

2 tbsp. oil 

1 pepper; sliced 

1 carrot; cut into matchsticks 

1 cup chopped cabbage 

2 baby marrows; chopped 

1 cup chopped spinach 

1 tbsp. chopped garlic 

1 tbsp. chopped ginger 

Chopped Chilli to taste 

4 tbsp. soy sauce 

½ cup Simple Truth Sweet Chilli Sauce 

100 g Simple Truth Sweet Potato Noodles; cooked 

METHOD 

Slice pork into strips, then season with 1 tablespoon 

of 5-spice. 

Heat the oil in a pan, then add the pork and stir fry 

for a minute. 

Add peppers, carrots and remaining 5-spice, then fry 

for a couple of minutes. 

Add cabbage, marrows, spinach, garlic, ginger and 

chilli, then stir fry until veggies begin to soften. 

Add soy sauce, sweet chilli sauce and noodles, then 

toss well until everything is combined. Serve. 

TRY ME 


FOCUS ON CHECKERS WINTER FOOD WINE 

ENJOY 

All the Best Wines 

at Supermarket Prices 

You don’t have to 

travel far to enjoy 

the best local and 

international wines 

at prices you will 

love. 

Simply stop at your nearest Checkers 

Wine Route and discover local 

legends, international favourites, old 

classics and new delights. This is also 

where you’ll find our limited-edition 

Odd Bins, exclusive to Checkers and 

loved nationwide! With such an 

accomplished selection to choose 

from, why shop anywhere else? 

Introducing Checkers Premium Wine Selection 

They have wines for almost every taste and budget. However, they are 

particularly proud to bring you their premium selection from both local and 

international estates. These extra special, sommelier-approved wines will elevate 

any occasion and turn you into the toast of the town. Visit our Wine Route for 

these perfectly balanced, premium blends and vintages. 



FOCUS ON CHECKERS WINTER FOOD VENISON 

INGREDIENTS FOR YOUR BOBOTIE 

1 Medium onion, finely chopped 

100ml Oil, Canola 

40 ml Curry powder 

10 ml Turmeric 

150 ml Venison stock (or milk) 

2 Thick slices of brown bread soaked in 

venison stock (or milk) 

1 kg Minced venison 

250g Pork mince 

30ml Fruit chutney 

2 Eggs, beaten 

Salt and pepper 

METHOD 

Soak the bread in the venison stock or 

milk. 

Sauté the onion in half of the oil 

until soft. Add the curry powder and 

turmeric and stir for about 1 minute. 

Heat the rest of the oil in the pan and 

add the mince (both venison and pork), 

fry until crumbly. Remove from heat. 

Add the chutney and beaten eggs. 

Season with salt and freshly ground 

black pepper. Stir thoroughly. Add the 

bread and the soaking liquid. 

Spoon the meat into a greased oven 

dish. 

Press the quinces (recipe below) lightly 

into the bobotie mixture. Cover the 

bobotie with the cheese crust crumbs. 

Bake for 35 minutes or until the crust is 

light brown and set on top. 


VENISON 

BOBOTIE 

WITH QUINCES AND CHEESE CRUST 

HONEY BAKED QUINCES 

3 Quinces 

250 ml Water 

2ml Salt 

60 ml Lemon juice 

160ml Honey 

2ml Five-Spice powder 

1Star anise, whole 

1Cinnamon stick 

METHOD 

Peel and core the quinces and cut into 

quarters. Place in acidulated water to 

prevent browning (water and lemon 

juice) 

Combine the water, salt, lemon juice, 

honey, five spice, cinnamon and star 

anise in a large sauce pan and bring to 

the boil 

Add the quince quarters and poach 

them in the simmering liquid for about 

30 minutes until soft. 

Remove the quince quarters and 

transfer to a bowl. Boil the poaching 

liquid uncovered until syrupy. 

Drizzle the syrup over the quince. Use 

as a side dish with gammon or with 

the venison bobotie. 

Can also be served as a dessert with 

ice cream or thick cream. 

Bobotie, a classic South 

African dish with a spicy bite 

and a touch of sweet, is quite 

easy to make. It teases your 

taste buds even more when 

made with venison meat. 

OVEN: 160°C 

SERVING: 6-8 

CHEESE CRUST 

140 g Cake flour 

2,5 ml Baking powder 

2,5 ml Salt 

125 g Butter, cut into dice size cubes 

100 g Cheddar cheese, grated 

METHOD 

Mix all the dry ingredients together. 

Add the butter and rub into the flour 

until it resembles fine mealie meal. 

Add the grated cheese and lightly mix 

with the crust crumbs. Use for venison 

bobotie crust. 

Go to www.getitmagazine.co.za for 

the venison stock recipe 


Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.

FOCUS ON CHECKERS WINTER FOOD VENISON 

Venison & 

Sweet Potato Potjie 

COOKING TIPS 

You can cook the potjie on a 

slow fire for 2–3 hours – make 

sure you place coals on the lid if 

you are using an open fire. 

Venison and sweet potatoes are a perfect match in this hearty recipe. You’ll enjoy the 

enticing sauce with its combination of subtle sherry, rosemary and celery flavours. 


SERVING: 4 


YOU WILL NEED 

Oil for frying 

1 kg Bushveld Pride venison pack 

(available exclusively at Checkers) 

1 Large onion, chopped 

2 Large carrots, roughly sliced 

2 Celery stalks, roughly sliced 

2 Cloves garlic, mashed 

1/3 Cup sherry 

5 Anchovy fillets 

400 g Tin chopped tomatoes 

1 tsp. Mixed spice 

1 Cup beef stock 

2 Large sweet potatoes; sliced 

Salt and pepper to taste 

Rosemary gremolata: 

3 Tbsp fresh rosemary needles, finely 

chopped 

Rind of 1 lemon; grinded 

METHOD 

Preheat the oven to 150 °C. 

Heat the oil in an ovenproof casserole with lid. 

Add the onion, carrots, celery and garlic, and fry until the onions are soft. 

Remove and set aside. 

Fry the meat in batches until browned, and set aside. 

Pour the sherry into the pan to deglaze it, making sure you scrape off the 

bits stuck to the bottom. 

Add the anchovies and stir-fry for a few minutes. 

Add the vegetables, tomatoes, mixed spice, salt and pepper, and give it a 

good stir. 

Add the stock and mix with all the ingredients. 

Place the meat back into the pot and cover it with the sliced sweet 

potatoes. 

Add the lid and cook in the oven for 2–2 ½ hours until the meat is 

meltingly tender. 

While the potjie cooks, make the gremolata by mixing the ingredients. 

Serve the potjie with a spoonful of gremolata on top and some polenta 

or mashed potatoes to mop up the sauce. 


FOCUS ON CHECKERS WINTER FOOD SOUP 

Vegan Roasted 

Vegetable Soup 

CHEF’S TIPS 

Serve the warm 

soup with a dash of 

the Forage & Feast 

Turkish balsamic 

reduction 

For more soup goodness, try this one. 

It’s easy to make and good for you too. 

SERVING: 6 

YOU WILL NEED 

500g each Butternut chunks, cauliflower florets and baby marrow cut into rough 

pieces 

1ea Sliced onion 

4 Large tomatoes 

1ea Garlic clove, crushed 

75ml Olive oil 

Salt and freshly ground black pepper 

Forage & Feast Turkish balsamic reduction 

METHOD 

Cook the butternut chunks in a pot with boiling salted water for 10 minutes. 

Peel the tomatoes, remove the seeds and cut into quarters. 

Toss the above ingredients (together with the butternut and tomatoes) well in a 

bowl and then spread onto a baking tray. Oven roast at 180°C until cooked. 


YOU WILL NEED 

FOR THE SOUP 

1x can Simple Truth coconut milk 

(400ml) 

1x can Chickpeas (rinse and remove 

the ‘husks’ from the chickpeas) 

1ea Nob of ginger, peeled (1cm piece) 

Handful of fresh coriander 

500 ml Vegetable stock 

Seasoning 

METHOD 

Tip the oven-roasted ingredients 

into a food processor or blender, 

add the coconut milk, chickpeas, 

ginger, coriander and vegetable stock. 

Blitz until smooth. Bring the soup 

ingredients back to a boil, season well. 

Serve with fresh baked sourdough 

bread. 


Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.


9-in-1 Vegetable Soup 

with Baguette Crisp Toast 

Impress your family with this 

delicious vegetable soup. 

Thankfully this meal takes just a 

few minutes to put together and 

the baguettes are the perfect 

addition. 


SERVING: 2 

YOU WILL NEED 

600 g packet of Platinum Soups 9-in-1 

Vegetable Soup 

Cocktail tomatoes; halved 

Fresh basil 

4 Tbsp. of Deli Basil Pesto 


METHOD 

Preheat the oven to 170 °C 

and let the baguette slices 

toast for 10 – 15 minutes 

or until golden brown. 

Add oil to a skillet or 

stainless steel pan and 

preheat; then add the 

cocktail tomatoes to 

the oil and cook for 

5 minutes, stirring 

occasionally over 

medium to high heat. 

These tomatoes can 

also be roasted in an air 

fryer. 

Heat the Platinum Soups 

9-in-1 Vegetable Soup as 

per packet instructions. 

GRAB & GO 

DELI SOUPS 

Available at 

Checkers & 

Checkers Hyper 

350ml 

600ml 

900ml 



Rich & Creamy 

Mushroom Soup 

with Croutons and Fresh Herbs 

It’s a warm creamy delight 

that has just the right 

additions to the bowl; you’ve 

just found your new winter 

favourite in this Platinum 

Soups Creamy Mushroom 

Soup with Simply Great 

Cheese & Onion Croutons 

and fresh herbs. 


SERVING: 2 

YOU WILL NEED 

600 g Packet of Platinum Soups Creamy Mushroom Soup 

A handful of exotic mushrooms of your choice 

Parmesan cheese, grated 

185 g Cultured cream / crème fraiche 

Fresh parsley, chopped 

Fresh thyme, chopped 

Fresh chives, chopped 

Simply Great Cheese & Onion Croutons 

Extra virgin olive oil 

Truffle oil (to pour over soup, if desired) 

METHOD 

Fry mushrooms in a pan with olive oil, salt and pepper until 

cooked, and set aside. 

Heat the Platinum Soups Creamy Mushroom Soup as per 

packet instructions. 

While the soup heats up, prepare the parsley, thyme and 

chives. 

Mix crème fraiche, 3 tablespoons of olive oil and chives 

together in a bowl until well combined. 

Pour the hot soup into a bowl. 

Garnish the soup with pan-fried mushrooms, a good 

sprinkle of Parmesan cheese, chopped parsley, thyme and 

chives. 

Add a decent dollop of crème fraiche mixture and a drizzle 

of truffle oil. 

Add a few of the Simply Great Cheese & Onion croutons, 

and enjoy. 




CHICKEN CHUTNEY CURRY & RICE 

Ingredients: 

• 500g Tastic Nature’s Basmati Rice 

• 250g Chicken pieces 

• Mild masala curry paste 

• A bush of fresh coriander 

• Beetroot in vinegar (bottled) 

• Fresh pineapple 

• 50g Chillies (green or red) 

• Fresh mangoes 

Method: 

1. Cut the chicken pieces into small portions and fry till brown. Remove from heat. 2. Chop and fry the onions with the 

green pepper mangoes and pineapple in the oil used to brown the chicken. 3. Add chopped garlic with chopped chillies 

into the pan and then the chicken. 4. Add the masala paste and reduce the heat to cook low till the meat falls off the 

bone and the sauce is nice and thick. 

Hot Beetroot Chutney side 

1. Finely chop the canned beetroot and add chopped chillies with liberal helpings of fruit chutney. 2. Top with chopped 

coriander and serve as side. Cook the Tastic Rice according to method on package and then set aside when cooked to 

cool. Add lavender flowers or rosemary leaves to the rice to enhance the colour and aroma.

FOCUS ON CHECKERS WINTER FOOD OSTRICH 

Make your VENISON STOCK 

2kg Venison bones with bits of meat 

50 ml Cooking oil 

Mixed herb bunch, e.g. rosemary, 

thyme, parsley 

2 Onions, studded with cloves 

2 Carrots, peeled and cut into chunks 

2 Celery sticks, trimmed, washed and 

sliced 

2 Leeks, washed and sliced 

5ml Tomato paste 

6ea Black pepper corns 

1ea Bay leaf 

Method for your stock 

Use a large pot and sweat the 

vegetables and herbs in the cooking 

YOU WILL NEED oil, toss and turn the vegetables 

10 ml olive or occasionally canola oil until richly browned. Add 

1 large onion; the peeled tomato & finely paste and caramelize to a 

chopped deep brown colour, add the venison 

10 ml mustard bones seeds and or also 5 ml brown mustard them to a deep 

powder brown colour. 

500 g ostrich Add steak; enough cut into cold small water to cover all 

cubes the ingredients in the pot – simmer for 

15 ml flour 3- 4h. 

OSTRICH 

10 ml beef stock Strain powder; the stock low-salt, to remove if all the 

possible solids. 

30 ml (1 x 50 Use g sachet) as required tomato for paste soups and sauces. 

10 ml tomato sauce 

COOKING TIME: 40min 

SERVING: 4 

YOU WILL NEED 

10 ml olive or canola oil 

1 large onion; peeled & finely 

chopped 

10 ml mustard seeds or 5 ml mustard 

powder 

500 g ostrich steak, cut into small 

cubes 

15 ml flour 

10 ml beef stock powder, low-salt, if 

possible 

30 ml (1 x 50 g sachet) tomato paste 

10 ml tomato sauce 

2 ml sugar 

15 ml balsamic vinegar 

15 ml soy sauce 

30–45 ml sweet sherry 

5 ml dried oregano or 20 ml chopped 

fresh oregano 

300 g mushrooms, sliced (a mix of 

oyster, brown & button works well) 

2 ml salt 

Freshly ground black pepper 

30 ml chopped fresh parsley 


TOMATO & MUSHROOM 

GOULASH WITH SHERRY 

This creamy, saucy ostrich and mushroom delight is a 

wonderful accompaniment to pasta or rice. It’ll be ready to 

enjoy in just 40 minutes. 

METHOD 

Heat the oil in a large shallow saucepan and sauté the onion until glossy. 

Add the mustard seeds (or powder), stirring until the seeds begin to pop. 

Add the meat. Sprinkle with the flour and stock powder. Stir until well mixed and 

the meat is lightly browned. 

Add the tomato paste, tomato sauce, sugar, vinegar, soy sauce, sherry and 

enough water (about 125 ml) to just cover the meat. Cover and reduce the heat 

and simmer for about 20 minutes. 

Add the oregano and mushrooms and cook uncovered for another 15 minutes. 

Season with the salt and pepper and stir in the chopped parsley. 

Serve on cooked pasta or rice with your favourite vegetables. 



FOCUS ON CHECKERS WINTER FOOD STEAKHOUSE CLASSIC 

PICANHA STEAK 

WITH CHIMICHURRI SAUCE 

A hearty meal as well as 

a stunning addition to the 

table, this picanha recipe 

lets you enjoy Brazil’s most 

famous cut with lentils and 

chimichurri sauce. 


SERVING: 6 

YOU WILL NEED 

For the steak: 

1 whole picanha steak; about 2 kg 


Chimichurri Sauce 

Small bunch of parsley, leaves only; 

finely chopped 

2–3 chillies; seeded and chopped 

15 ml dried oregano 

5 ml paprika 

125 ml olive oil 

60 ml red wine 

Vinegar 

Sides: 

Matchstick chips with mayonnaise 

Chopped gherkins 

A salad of rocket, tomato and onion 


METHOD 

Steak: Rub the meat all over with oil 

and season well with salt and pepper. 

Set aside for 10 min. 

Sauce: Mix the ingredients and set 

aside. 

To complete: Rapidly seal the meaty 

side of the steak over hot coals. Turn 

so the fatty side faces down. 

Raise the grill and braai until the fatty 

layer is crisp, most of the fat has been 

rendered and the meat is cooked to 

the desired degree of doneness. 

Leave to rest for 10 min. so the juices 

can be reabsorbed, then slice. 


FOCUS ON CHECKERS WINTER FOOD STEAKHOUSE CLASSIC 

PRIME RIBEYE 

WITH GREEN PEPPERCORN SAUCE 

Perfectly cooked meat topped with a tasty pepper sauce means you can treat your loved 

ones to a divine, filling and tasty dish. 


SERVING: 4 

YOU WILL NEED 

Butter and oil for frying 

4 thick prime ribeye steaks, 250 g each 

60ml brandy 

50ml butter 

2ml English mustard 

20ml green peppercorns, lightly 

crushed 

200ml beef stock 

25ml fresh cream 

Salt and black pepper 

METHOD 

Heat the oil in a large shallow 

saucepan and sauté the onion until 

glossy. 

Add the mustard seeds (or powder), 

stirring until the seeds begin to pop. 

Add the meat. Sprinkle with the flour 

and stock powder. Stir until well mixed 

and the meat is lightly browned. 

Add the tomato paste, tomato sauce, 

sugar, vinegar, soy sauce, sherry and 

enough water (about 125 ml) to just 

cover the meat. Cover and reduce 

the heat and simmer for about 20 

minutes. 

Add the oregano and mushrooms 

and cook uncovered for another 15 

minutes. 

Season with the salt and pepper and 

stir in the chopped parsley. 

Serve on cooked pasta or rice with 

your favourite vegetables. 




PROTEIN DONE 

WELL THIS WINTER 

Feast in style with our wide range of locally 

sourced proteins. 

FREE-RANGE 

EGGS 

100% South african grown 

NEW 

FREE-RANGE 

CHICKEN 



CERTIFIED 

NATURAL 

LAMB 

A Diet Free from 

animal by products 

i 

NO ADDED GROWTH 

HORMONES OR 

PROMOTERS 

THE FIRST SUPPLIER OF 

CERTIFIED NATURAL LAMB 

SINCE 2004 

NCFOCLBVST/E 

44 Get It Bloemfontein July 2021

FOCUS ON CHECKERS WINTER FOOD CHICKEN 

TIPS 

Coconut cream is richer and 

thicker than coconut milk, with 

a higher ratio of coconut to 

water. 

CHICKEN 

AND SPINACH KORMA 

Korma refers to the style of curry – 

rich and smooth, including almonds, onion and often vegetables. 

SERVING: 4 

YOU WILL NEED 

15ml oil, Canola 

1ea Large onion, chopped 

4-6 Chicken breast fillets, cut into strips 

2ml Turmeric 

80g Green curry paste 

100g Ground almonds 

1 can (410ml) Simple Truth coconut milk or cream 

175ml Plain yoghurt 

60ml Fresh coriander, chopped (a few whole sprigs for garnish) 

Freshly ground black pepper and salt 

150g Baby spinach 

METHOD 

Heat the oil in a saucepan and stir-fry the onion for a few minutes or 

until fragrant. 

Season the chicken breast strips and add to the saucepan – stir-fry in 

batches for 5 minutes – remove the chicken strips from the pan. 

Stir in the turmeric, curry paste and almonds. 

Add the coconut milk, yoghurt and coriander and heat until the 

mixture is about to boil. 

Add the chicken and simmer to completely cook the chicken – add 

the spinach and heat until the spinach is wilted. 

Serve with Basmati rice and coriander salsa (see recipe). 

Dhania / Coriander salsa 

YOU WILL NEED 

90g Fresh coriander, including the roots, 

roughly chopped 

25g Desiccated coconut (60ml) 

15ml Soft brown sugar 

15ml Grated fresh ginger 

1 Small onion, chopped 

30ml Fresh lemon juice 

1-2 Small green chilies, seeded 

METHOD 

Place all the ingredients, and 5ml salt, in a 

food processor and process for 1 minute, 

or until finely chopped. Refrigerate until 

ready to serve. Serve chilled. 

RECOMMENDED WINE: 

Chardonnay, Riesling or Pinot Noir 

Recipe: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ. 



FOCUS ON CHECKERS WINTER FOOD CHICKEN 

CREAMY SUNDRIED 

TOMATO PESTO 

CHICKEN 

BY ZOLA NENE 

This creamy sundried tomato pesto 

chicken dish for dinner or Sunday lunch 

will be the centre of attention, thanks to 

its incredible flavour and aroma. 


TRY ME 


SERVING: 4 

YOU WILL NEED 

8 Simple Truth Free-Range Chicken Thighs and 

Drumsticks; skin and bone included 


2 tbsp. olive oil 

2 onions; sliced 

2 garlic cloves; sliced 

125 g Checkers Deli Sundried Tomato Pesto 

2 tbsp. Simple Truth honey 

1 tin coconut milk 

160 g sugar snaps/mangetout 

METHOD 

Season chicken with salt and pepper. 

Heat olive oil in a pan, then add chicken and cook 

until browned on both sides. Remove chicken from 

the pan and set aside. 

To the same pan, add more oil if necessary, add the 

onions and garlic and sauté over medium heat until 

onions have softened. 

Stir in the tomato pesto, honey and coconut milk; then 

bring to a simmer. 

Return the chicken to the pan, cover and simmer for 

20 minutes until chicken is cooked through and the 

sauce is slightly reduced. 

While the chicken is cooking, pour boiling water 

over the mangetout and leave to stand for 2 minutes 

before draining and rinsing in cold water. 

Stir in the sugar snaps, season to taste and then 

simmer for another minute. Serve with steamed rice to 

soak up the sauce. 


FOCUS ON CHECKERS WINTER FOOD CURRY 

SLOW COOKED 

PUMPKIN & 

SWEET POTATO CURRY 


SERVING: 4 

YOU WILL NEED 

2 tbsp. (30 ml) olive oil 

1 onion; peeled & chopped 

1 tbsp. (15 ml) medium curry powder 

2 tsp. (10 ml) ground cumin 

1 tsp. (5 ml) ground coriander 

½ tsp. (3 ml) turmeric 

½ tsp. (3 ml) chilli flakes 

1.25 kg peeled & chopped sweet potato & 

pumpkin cubes 

2 garlic cloves; peeled & crushed 

1 can (410 g) coconut milk 

1½ cups (375 ml) vegetable stock 

Juice of 2 limes 

Handful fresh coriander 

Salt & pepper 

Rotis or naan, heated according to packet 

instructions; to serve 

METHOD 

Heat oil in a large pot and fry onion and spices 

until soft and fragrant. 

Add sweet potato and pumpkin and fry for 5 

minutes. 

Place all ingredients in a slow cooker and 

add the garlic, coconut milk and stock. Stir to 

combine, set to medium and cook for 3 hours 

or until tender. 

Stir through lime juice and chopped 

coriander, then season just before serving 

with roti or naan. 

TIP 

Set your slow cooker to work during the afternoon and come dinner 

time, you can sit down to this hearty and flavourful curry. 




NEW 

NEW 

1,1kg 

NEW 

NCFOCLBVST/E

FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST 

CHEESY VETKOEK 

with Strawberry & Peppadew Jam 

YOU WILL NEED: FOR THE VETKOEK 

360 g Cake wheat flour 

1 tsp. (5 ml) salt 

1 Tbsp. (15 ml) sugar 

80 g Kasselshoop pickled onion Cheddar, plus 100 g to serve; all grated 

1 Cup (250 ml) lukewarm water 

10 g (1 packet) Instant dry yeast 

Sunflower oil, for frying 

YOU WILL NEED: FOR THE RED ONION MARMALADE 

2 Tbsp. (30 ml) Olive oil 

1 red onion; peeled and finely sliced 

¼ Cup (60 ml) red wine 

¼ Cup (60 ml) sugar 

¼ Cup (60 ml) red wine vinegar 

1 Star anise 

YOU WILL NEED: FOR THE STRAWBERRY AND PEPPADEW JAM 

2 Tbsp. (30 ml) Olive oil 

1 Onion; peeled and finely chopped 

1 Cup (250 ml) PEPPADEW® mild Piquanté Pepper; finely chopped, plus 2–3 tbsp. 

(15–45 ml) brine 

1 Cup fresh strawberries; diced 

2 Tbsp. (30 ml) sugar 

¼ Cup (60 ml) white wine vinegar 



SERVING: 4 


This recipe for cheesy vetkoek with strawberry & 

peppadew jam has the comfort of a traditional dish 

with exciting flavours – the strawberries are the secret 

ingredient you never knew you needed! 

METHOD: FOR THE VETKOEK 

Place flour, salt, sugar and cheese in a 

medium-sized mixing bowl. 

Mix the yeast into the lukewarm water 

and allow to stand for 5 minutes. 

Add the yeast mixture to the dry 

ingredients and knead to form a 

smooth dough. 

Cover bowl with a clean tea towel and 

set aside in a warm place to rise for 

about an hour. 

Now divide your dough into evenly 

sized balls (the size of golf balls) 

and allow to prove (rise again) for 5 

minutes before frying. 

Heat the oil in a medium-sized pot 

over low to medium heat. 

Fry vetkoek for 2 minutes on each side 

or until golden brown and cooked 

through. 



Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ. 


FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST 

JAFFLES 

with Sweet Milk-tart filling 

Yes, you heard right! Whether you are camping or just 

want to surprise your guests with something traditional 

with a twist, this is it! Milk-tart jaffles are perfect to end 

your winter braai. 

YOU WILL NEED: CRÈME PÂTISSIÉRE (AKA MILK-TART FILLING!) 

Yields: 1, 5 L 

(Can make ½ of recipe) 

500ml Milk 

125g Sugar 

Pinch of salt 

3ea Egg yolks 

45g Corn starch (Maizena) 

5ml Vanilla essence 

15g Butter 

METHOD 

Make a slurry (mixture) with the corn starch and a little of the cold milk 

In a medium size saucepan, bring the remaining milk with the salt and half of the 

sugar to scalding point 

Combine the yolks with the starch slurry and the rest of the sugar 

Temper the hot milk into the egg mixture, whilst whisking continuously. Strain 

the mixture through a sieve into a clean saucepan. Place over low heat and 

thicken whilst constantly whisking, 3-5 minutes 

Add the butter and the vanilla essence. Remove the saucepan from the heat and 

pour the mixture into a clean bowl 

Store with plastic wrap placed on the surface of the custard and place in the 

fridge to chill 

Remove from fridge and whip with the paddle attachment of a food mixer to 

a smooth cream before use. Spoon onto the jaffle (see instructions on how to 

with milk-tart jaffle) 

TO MAKE: THE MILK-TART JAFFLE 

YIELDS: 2X JAFFLES 

Follow the instructions and bake a 

sheet of puff pastry in the oven until 

cooked and golden brown. 

Cut two circles from the pastry, the 

size of the jaffle pan; repeat with two 

more pastry discs. 

Brush some melted butter onto the 

inside of the jaffle pan. Position the 

pastry onto the jaffle pan and spoon 

a good scoop of the milk- tart filling 

onto one half. 

Cover with the remaining pastry 

disc. Close the jaffle pan and 

position over medium coals for 

about 3 minutes per side or use a 

gas flame to complete the jaffle. 

Remove from the heat, cool slightly 

and dust with icing sugar or 

cinnamon sugar – serve with fresh 

berries. 

Continue in the same manner with 

the second jaffle. Serve with vanilla 

ice cream and more of the milk-tart 

filling. 

WINE RECOMMENDATION: ODD Bins 23 Methode Cap Classique 

Flavours of raspberry and strawberry sherbet with a crisp dry finish. 

Available Exclusive to Checkers & Checkers Hyper 



SOUTH AFRICA’S FIRST 

MICHELIN STAR CHEF 

COLD EXTRACTED 

EXTRA VIRGIN OLIVE OIL 

Enjoy only the finest olive oil, cold-extracted from 

a blend of 3 select olive varietals, grown and nurtured 

on the banks of the Breede River. 

GIVES CHECKERS’ NEW 

RANGE THE STAMP 

OF APPROVAL 

“It’s indulgence, 

uncompromised.” 

Jan Hendrik 

van der 

Westhuizen 

NCFOCLBVST/E 

CAREFULLY SLOW-COOKED 

UNIQUE FLAVOUR INFUSIONS 

EASY 

CARVING 

PORK BELLY ROAST 

Our beechwood-smoked pork belly 

is tender, subtly flavoured, and 

easy to carve. 

TRIPLE- 

LAYERED 

CHOCOLATE & 

CARAMEL CAKE 

This decadent, locally crafted cake is made 

with real cream cheese and comes with 

a finish-at-home crunchy topping. 

Specially Selected 

BRINGS OUT THE BEST IN 

YOUR BRAAIED FARE

Chef Suné shares her 

ADVERTORIAL 

ROOTED PASSION 

for cooking 

Photographer: ZITA OLINGER 

“After years in the industry, I 

have realised that there is no 

such thing as perfect food – 

only the idea thereof.” 

This is a belief of Bloemfontein’s social 

food guru, recipe book author and owner 

of The Upper Crust in Bloemfontein, 

Chef Suné Niemand. She has developed 

a “patchwork philosophy” of food, which 

also bears the imprint of many great food 

professionals who have crossed her path 

over the years. 

Suné has a deep routed passion for 

everything related to food – from 

preparation to presentation. She recently 

received the first Appreciation Award 

from the FS branch of the SA Chefs 

Association this year. 

She is greatly inspired by the latest range 

and fresh products available at Checkers, 

and emphasises the importance of using 

only quality ingredients in her dishes. 

“You know, chefs can do magic with 

food, but without truly fine ingredients it 

can be a disaster.” 

Suné shares her favourite Checkers 

product with Get It, which is the Forage 

and Feast aged 250 ml Balsamic vinegar. 

“This Acetao Balsamico is aged in 

wooden barrels, has a distinct dark 

colour and an intense sweet-acid taste 

combined with a subtle woody aroma. 

It absolutely complements almost every 

dish. TRY it!”

FOCUS ON WINTER FOOD EGGS 

Recipes provided by TOPLAY. For more recipes like these, make sure you get some EGGspiration at www.toplay.co.za 

RECIPES TO GET 

EGGcited 

ABOUT 

The cold winter 

weather begs for 

food that warms the 

soul and is easy to 

make. For a happy 

tummy during a 

chilly day, look no 

further than eggs! 

Coconut Bundt Cake 

Win your guests over with 

a beautiful bundt cake. 

This easy to make coconut 

bundt cake is the perfect 

tea time treat! 

YOU WILL NEED 

5 Jumbo eggs 

375 ml Sugar 

250 ml Oil 

250 ml Plain yoghurt 

250 ml Milk 

5 ml Coconut essence can 

be replace with vanilla 

essence 

500 ml Cake flour sifted 

15 ml Baking powder 

250 ml Desiccated coconut 

METHOD 

Preheat the oven to 180°C 

and grease a bundt cake 

pan. Beat the eggs until 

creamy. Add the sugar in 

intervals and beat until thick 

and creamy. Add the oil, 

yogurt, coconut essence 

and milk, and beat well. 

Fold the flour, baking 

powder and coconut 

into the mixture until well 

combined. Transfer the 

batter to the prepared cake 

pan and bake for 40-45 

minutes or until cooked 

through. 


Lemon Meringue 

YOU WILL NEED 

BASE 

1 Packet Tennis Biscuits 

45 ml Melted Butter 

FILLING 

1 can Condensed Milk 

125 ml Lemon Juice 

3 TopLay Eggs Separated 

MERINGUE 

125 ml Castor Sugar 

2 ml Salt 

2 ml Cream of tartar 

METHOD 

BASE 

Using a food processor, pulse the tennis biscuits until they 

are crumbs. 

Add in the melted butter and mix until everything is 

combined. 

Push the biscuit base into a pie dish and use the back of a 

spoon to even it out. Place in the fridge to firm up. 

FILLING 

Mix the condensed milk, lemon juice and 3 egg yolks. 

Set aside the whites for the meringue. 

Pour the lemon mixture onto the biscuit base and set aside. 

MERINGUE 

In a clean, dry bowl whisk the egg whites until they reach 

firm peaks. 

Gradually add in the castor sugar one tablespoon at a time, 

whisking between additions. 

The mixture should be stiff and glossy. Don’t overbeat. 

Spoon or pipe the meringue onto the filling. 

Bake for 10 – 15 minutes or until the filling is set and the 

meringue is browning slightly. 

Let the tart cool off completely and put in the fridge to set.


FOCUS ON CHECKERS WINTER FOOD FRUITY 

FRUITY SMOOTHIE 

BY ZOLA NENE 

BOWLS 

Fruity Smoothie Bowls are just the treat you need for a healthy kickstart 

to the day or as an anytime snack that’s bursting with flavour. 


SERVING: 7 

YOU WILL NEED 

320 g Assorted fruit (pineapple, mango, kiwi, pawpaw, apples) 

100 g Mixed berries 

1 Cup ice 

50 g Mixed seeds and nuts 

100 g Simple Truth Lactose Free Yoghurt 

½ cup Simple Truth Oat Milk 

Honey to taste 

METHOD 

Place all the ingredients into a blender, blend until smooth, and then pour into 

bowls. 

Garnish with extra seeds and berries before serving. 


GOOD TO KNOW 

TRY Simple Truth Unsweetened 

Oat Milk 

You won’t find added sugar, 

colours or flavours here, nope, 

our unsweetened oat milk is 

packed with non-genetically 

modified oats and is a source 

of calcium and preservativefree. 

It’s the simple, dairy-free 

truth. 



A SIP OF HAPPY 

Delights 



SERVING: 1 


Smoothie of Youth 

With just seven wholesome ingredients, you’ll have 

a delicious winter smoothie packed with flavour and 

nutrients. Banana and walnuts are the star ingredients of 

this easy recipe. 

YOU WILL NEED 

1 cup plain low-fat yoghurt 

1 Jazz apple; cut into chunks 

1 banana, fresh or frozen; sliced 

¼ cup walnuts; chopped 

½ tsp. ground cinnamon 

1⁄8 tsp. ground nutmeg 

1 tsp. honey 

METHOD 

Put all the ingredients into a blender and blend until 

smooth. 

SERVING SUGGESTION 

Before pouring your smoothie in a glass, tilt the glass and 

drizzle honey down the sides. Garnish your drink with a 

slice of banana, Jazz apple & a walnut. 


FOCUS ON CHECKERS WINTER FOOD FRUITY 

FOCUS ON MEN WITH MOMENTUM 

Anti-Ageing Smoothie Bowl 

Delay the signs of ageing with this vibrant Anti-ageing 

Smoothie Bowl recipe. It contains fruits which are rich 

in antioxidants and help protect cells against damage 

caused by free radicals. 


SERVING: 2 


YOU WILL NEED 

1 cup blueberries 

1 cup raspberries or strawberries 

1 banana, frozen 

½ cup almond milk 

½ cup yoghurt 

1 tbsp. raw honey 

4 ice cubes 


METHOD 

Place the blueberries, raspberries (or strawberries), frozen 

banana, almond milk and yoghurt into a blender. 

Drizzle honey over the fruit and blitz until the fruit is 

smooth. 

Add ice cubes and blitz again until it creates a smooth 

consistency. 

Pour the smoothie into a bowl and top with fresh 

blueberries and raspberries. 

SERVING SUGGESTION 

Top your smoothie bowl with kiwifruit, sprinkle some 

shelled pistachio nuts for a crunch and add a few edible 

flowers for extra delight. Serve cold and enjoy! 


CROSS ALL YOUR 

‘Teas’ 

WITH ROOIBOS 

THIS WINTER 

Rooibos is naturally caffeine-free, setting it 

apart from other teas. It also boasts a range of 

other health benefits, including being high in 

antioxidants and low in tannins. 


FOCUS ON CHECKERS WINTER FOOD TEA 

ROOIBOS & MINT GLAZED CARROTS 

Rooibos can be used to enhance the flavour of many sweet 

and savoury dishes. It can be used in desserts, soups, and 

stews, and can replace stock to add depth of flavour to any 

savoury dish. 

ROOIBOS SIMPLE SYRUP 

2 cups water 

6 teabags, any flavour Laager Rooibos tea (for this recipe, use 

the Laager Mint flavoured Rooibos & Chamomile) 

2 cups castor sugar 

METHOD 

In a small pot, bring the water, sugar and teabags to a boil for 

a minute. Reduce to a simmer until the liquids are reduced 

to half. 

Remove the teabags. Leave syrup to cool. 

Use for desserts, salad dressings, drinks, etc. 

ROOIBOS & MINT GLAZED CARROTS 

300 g mini carrots, par-boiled 

1 Tbls mint, chopped 

1/2 cup Laager Chamomile & Rooibos mint syrup 

1 Tbls butter 

METHOD 

In a non-stick pan, bring the butter, rooibos syrup and mint 

to a simmer. Add in the par-boiled carrots and simmer for 

8-10 minutes until nicely glazed and liquid is reduced. 

Garnish with mint and serve as a side. 



FOCUS ON CHECKERS WINTER FOOD KITCHEN STYLING 

GET THE LOOK 

Small kitchen styling 

Even if your kitchen is small on space, it can still be big on style. Head to Checkers or 

Checkers Hyper for space-savvy accessories and appliances, such as a neat bread 

bin and a nifty laundry container, which will turn your miniature kitchen into a mighty 

fine space… 

2 

3 

1 

5 

6 

4 

7 

8 

9 

1. Laundry bin 2. Clock 3. Seagrass Placemat 4. Homestyle Teapot 5. Iron Bamboo bread bin 6. Assorted Home Sweet Home 

Floral Mug 7. Assorted Traditional Soup Mug 8. Hazelwood Aluminium Forged Casserole 9. Blue Willow Salad Bowl 



FOCUS ON WINTER FOOD WINE 

BRINGING NEW LIFE TO 

CHEESE & WINE 

The term “Cheese and Wine” strongly implies that this iconic combination should be a 

good match. So when winemakers and culinary experts share that the pairing of cheese 

and wine is more often than not, not ideal, it can come as a surprise. 

South African expert in Food and Wine Pairing, Katinka 

van Niekerk, explains: “They don’t actually pair well. In fact, 

cheese is one of the trickiest foods to match with wine. Many 

cheeses have a strong taste and are pungently aromatic. 

They can have high fat, salt or acid content, and some have a 

sticky texture that coats the taste buds. All these challenging 

features spell trouble when it comes to pairing cheese with 

wine.” 

There are, however, some cheese and wine pairings that 

work exceptionally well, such as the trusted combination of 

Sauvignon Blanc with goat’s-milk cheese (Chevin) and Noble 

late harvest with Roquefort. 

According to Renier van Deventer, winemaker at Leopard’s 

Leap Wines, more often than not with cheese and wine 

pairings people are confronted with a variety of cheeses and 

preserves on a platter and only one glass of wine. “And while 

it is usually more about the socialising than the pairing, the 

delight of a beautiful combination - bringing out the best in 

both the wine and the cheese - is not something to dismiss.” 

To bring new life to this iconic match, Leopard’s Leap asked 

well-known food stylist, recipe developer and writer, Vickie 

de Beer, to help find a few combinations that could work 

well together. Joining forces with the Leopard’s Leap team 

- winemaker Renier van Deventer and Chef Christiaan Visser 

– they came up with some winning combinations which can 

easily be tried at home: 

Berry Compote with 

Boerenkaas & Leopards 

Leap Classic Shiraz 

SERVING: 6-8 

FOR THE BERRY COMPOTE: 

120g blueberries 

120g blackberries 

100g soft Turkish dried figs, roughly 

chopped 

250ml Leopards Leap Classic Shiraz 

15ml vanilla extract 

TO SERVE: 

200G BOERENKAAS 

Combine all the ingredients for 

compote in a medium saucepan 

over medium heat. 

Reduce heat and simmer for 15 

minutes until thick and shiny, stirring 

often. 

Remove from heat and allow to cool. 

Serve the compote with the 

Boerenkaas and the Leopards Leap 

Classic Shiraz. 


FOCUS ON WINTER FOOD WINE 

Cheesy Toasts and Soy Caramelised Onion with Leopards Leap Culinaria Grand Vin 

SERVING: 8 

FOR THE CARAMELISED ONIONS: 

45ml (3 tbsp) butter 

2 brown onions, peeled and thickly 

sliced 

7,5 ml soya sauce 

FOR THE CARAMELISED ONIONS: 

30ml (2 tbsp) butter 

45ml (3 tbsp) cake flour 

125ml (½ cup) fresh cream 

50g parmesan, finely grated 

100g aged gouda, coarsely grated 

10ml (2 tsp) Dijon Mustard 

½ sour dough ciabatta 

15ml (1 tbsp) olive oil 


FOR SERVING: 

50G WILD ROCKET, WASHED 

For the caramelised onions, combine the butter and sliced onions in a medium 

pan over medium heat. Cook stirring regularly until the onions are caramelised. 

Add the soy sauce and stir through, cook for a further 5 minutes, set aside until 

needed. 

For the cheesy sauce, melt the butter in a medium saucepan over medium heat. 

Add the flour as soon as the butter is melted. Stir with a wooden spoon until it 

forms a thick paste. Add the cream, parmesan and gouda. Stir until melted. The 

sauce should be thick and cheesy but you can thin it out with a little bit of cream 

if it is too thick. Set aside until needed. 

Preheat the grill of the oven. Slice the ciabatta into 8 thick slices and place on a 

large baking tray. Drizzle with olive oil and toast under the grill for 4 to 5 minutes 

until lightly toasted. Remove from the oven but keep the slices ready on the tray. 

Spoon the cheese sauce evenly over the lightly toasted ciabatta slices, place back 

into the oven and grill for 7 to 10 minutes or until the cheese is bubbling and 

golden. Watch it carefully because it can burn easily. 

Remove from the oven and top each slice with 2 tablespoons of the caramelised 

onions. Top with each slice with a rocket leave and serve with Leopards Leap 

Culinaria Grand Vin. 


ADVERTORIAL 

AVO-licious 

winter goodness 

Celebrate the 2021 avo season by adding an 

avo (or two) to your family’s winter meals. 

There are the buttery, creamy, green-skinned avo 

varieties … Fuerte, Edranol, Ryan, Reed and Pinkerton. 

And then there are the rich, nutty, dark-skinned Hass, 

Maluma Hass and Lamb Hass. It’s hard to choose a 

favourite, but we don’t have to. While we love the fact 

that South African avos are available almost all year 

round, we’re fortunate they are in plentiful supply in 

winter. Why? Well, besides tasting heavenly, they may offer 

immune support in the colder months. Did you know avos 

are high in copper, a source of fibre (5.3g fibre per 100g) and 

contain antioxidants? Copper is known to support immune 

system function. Fibre is essential for good gut health … 

around 65% of the immune system is housed in the gut, which 

regulates immunity and helps to protect against invading 

pathogens that cause disease. Antioxidants are powerful food 

components that maintain and regulate immune function, and 

avos contain the antioxidant nutrients lycopene and 

beta-carotene. So not only are avos delicious, they’re also a 

source of nutrients, and they’re versatile and super quick and 

easy to add to almost any meal. 

TIKTOK BAKED FETA PASTA WITH AVOCADO 

Serves 4 

Preparation time: 10 minutes 

Cooking time: 45 minutes 

Ingredients: 

1 large or 2 small avocados; 50g assorted cocktail 

tomatoes; 4 garlic cloves, crushed; 150ml avocado 

oil or extra-virgin olive oil, divided in 

half; sea salt and freshly ground black pepper; 

1 block (approximately 200g) Greek feta cheese; 

½ teaspoon crushed red pepper flakes (optional); 

300g dried pasta, medium-size shape; fresh basil 

leaves, for serving. 

Method: 

Preheat the oven to 200°C. In a baking dish, 

combine half the oil, tomatoes, garlic and 

seasoning and toss to coat. Place the block of 

feta in the centre of the dish and sprinkle with 

chilli flakes, if using. Bake in preheated oven for 

40 minutes, until the tomatoes burst and the feta 

is golden brown. 

While the tomato is cooking, boil the pasta in 

salted water until al dente, drain and set aside. 

Peel and dice the avocado. 

Remove tomatoes and feta from the oven, toss 

with the pasta and diced avocado and 

drizzle with the remaining oil. 

Serve hot in bowls and garnish with fresh 

basil leaves. 

Follow on Facebook @iloveavocadoSA • Instagram iloveavossa • visit www.avocado.co.za

FOOD DIRECTORY 

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Moeder van die bruid-uitrustings, baadjies, langbroeke, bloese, 

toppies, fleece sweetpakbroeke, polonek truie, ens. 

Nuwe Wintersvoorraad beskikbaar

The Onyx ... a gem in the city 

A Cape escape is always a treat. And even more so when you choose a city-chic hotel. 

We’ve just spent a week in Cape 

Town … and struggle to understand 

why anyone would want to travel 

abroad when there’s such an incredible 

destination right here in our own 

country. It’s a spot that – no matter 

how many times you visit – simply 

never gets stale. 

The basics stay the same … ‘the 

mountain’ (only ever said with that 

iconic Capetonian drawl), the buzz 

along the Camps Bay restaurant strip, 

the icy sea only fools and bornlocals 

enjoy (then again, maybe we 

should take a lesson from them … a 

15-minute cold-water swim apparently 

has massive health benefits – from 

increasing your metabolism, helping 

with circulation, relieving stress, 

enhancing your mood, boosting your 

immune system and helping you to 

sleep better). 

But once you’ve done the 15 

minutes of hell in the cold water, the 

cable car, tried tandem paragliding 

off Signal Hill and Lion’s Head, and 

kayaked along the coastline looking 

for dolphins, there’s always something 

new to discover and explore. And it’s 

one of the only major cities – if not 

the only city – in SA where staying in 

the centre of town is not only safe but 

also massively desirable. This is why 

we booked into, and loved, The Onyx 

Hotel. 

This cosmopolitan blend of hotel 

and residential accommodation sits 

proudly on Heerengracht Street, Cape 

Town’s oldest thoroughfare, and with 

its bold, architectural features and 

resemblance to the rare, striking black 

sapphire, it’s a real gem … offering a 

chic city on par with apartment offerings 

around the globe but infused with 

authentic South African vibrancy and 

authenticity. 

What’s there to love? What’s not 

to? The rooms are large, spacious and 

edgy … with everything you need to 

make your stay as enjoyable as possible. 

The location is spot on … it’s on Cape 

Town’s Foreshore, so right in the hub 

of the city’s dynamic urban lifestyle. 

There are bright lights and city vibes, 

great restaurants on every corner and 

bustling bars. Not that you have to 

leave the hotel to find a place to play. 

The hotel’s YU Restaurant and Bar on 

the 4th floor mixes up Insta-ready 

cocktails – the Africa Rising City of 

Gold cocktail with its candyfloss and 

sexy molten gold surface is particularly 

photogenic. 

Sexy city living … a blend of 

hotel and apartments to suit all 

lifestyles. 


You’re in Cape Town … a 

mountain view is non-negotiable! 

Don’t venture any further for dinner 

either … there’s an exotic menu of 

Asian-style tapas served with a side of a 

fabulous cityscape view. 

The hedonistic traveller looking for 

some pampering can book an hour or 

so in the Sanctuary Spa at The Onyx. Ask, 

when you’re there, which packages are 

on special … they’re always a treat (and a 

well-priced one). Book a massage, order 

a bottle of bubbly … and, after your 

treatment, relax at the indoor-outdoor 

heated pool. Bliss. 

For out-of-towners wanting to explore 

more of the wine and brandy options 

in the winelands, The Onyx’s concierge 

team has teamed up with Ilios Tours 

and can create individualised day-trip 

itineraries. Think a fascinating visit to Van 

Ryn’s Distillery in Stellenbosch, KWV’s 

House of Fire in Paarl and Oude Molen 

Distillery in the Elgin Valley, or a wine 

tasting and lunch at the many heritage 

wine estates that the Cape has to offer, 

including Simonsig. 

If a Cape break appeals, The Onyx 

always has winter packages and 

promotions worth exploring … and the 

hotel works equally well for business and 

leisure travellers, for singles, couples and 

families. Details: Visit newmarkhotels.com, 

email reservations@newmarkhotels.com or 

call 021-427-5900. 

The Onyx honestly 

has everything you 

need for the perfect 

stay … business or 

leisure. 

Compiled by: KYM ARGO 



Spoil 

July 

A pair of stylish 

Rvlri watches 

Rvlri. Derived from the French word ‘reveler’, 

which the dictionary describes as lively 

festivities. What better name 

then, if you believe that a watch 

doesn’t only tell the time, but also 

speaks of memories and moments. 

Important ones. The exact time you said 

I do. And had your wedding dance. Or 

first met your firstborn. Another reason to 

celebrate … Rvlri offers accessible luxury 

with their timepieces, which embody fine 

craftsmanship, attention to detail and superb 

quality, built on a legacy of watchmaking 

expertise. For more details on where you can 

find these stylish watches, visit rvlri.co.za. More 

revelry and celebrations … we’re giving away a matching 

pair of Rvlri watches. To stand in line to win, simply visit GetIt 

NationalMagazines on Facebook, and follow the prompts timeously 

(see what we did there!). Entries close July 23. Details: rvlri.co.za 


THE BEST STEAKHOUSE 

IS YOUR HOUSE 

DISCOVER OUR EXCLUSIVE RANGE OF EXPERTLY PREPARED CUTS. 

19 cuts perfectly matured for 

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Hand-trimmed & thick cut to 

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OUR EXPERT BUTCHERS HAVE BEEN TRAINED TO DEBONE, TRIM 

AND SLICE ANY CUT OF MEAT TO YOUR EXACT SPECIFICATIONS.

Bloem - July 2021

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