HOME AUG SEPT

Improver 

AUGUST | SEPTEMBER | 2021 

Kitchen 

TASTY DECOR AND STYLE TO 

trends 

GET YOU COMING BACK FOR MORE 

Also inside: Great cleaning hacks • 

Grow a kitchen garden

CONTACT US 

AFRICAN 

NEWS 

AGENCY 

PUBLISHER: 

Vasantha Angamuthu 

vasantha@africannewsagency.com 

PICTURE SAMSON KATT 

EXECUTIVE EDITOR PROPERTY: 

Vivian Warby 

EDITOR HOME IMPROVER: 

Vivian Warby 

vivian.warby@inl.co.za 

DESIGN: 

Kim Stone 

kim.stone@inl.co.za 

PRODUCTION: 

Renata Ford 

Renata.ford@inl.co.za 

BUSINESS DEVELOPMENT: 

Keshni Odayan 

Keshni.odayan@inl.co.za 

SALES: 

Charl Reineke 

charl.reineke@inl.co.za 

DO JOIN US ON: 

@homeimproverZA 

LETTER FROM THE EDITOR 

WHAT I know about kitchens I learnt from 

my mom Dot and my grandmother Niddy. 

To me, as a young girl, whatever 

was going on in this room was totally 

otherworldly. 

I’d be in awe as I watched pickled 

turnips turn bright pink overnight, 

believing it was some form of magic 

and not knowing it was thanks to the 

chunk of beetroot thrown in with the 

vinegar and salt. 

It also took me a long time to 

realise that the chickens in the velhok 

were not my pets but instead dinner on 

the table. I never much liked 

eating chicken after that. 

That said, Mom and Gran spent 

many hours and days cooking for family, 

friends and strangers. Squashed around 

a small table, they’d prepare delicacies 

that people would drive from all over to 

come and eat. Just two ordinary woman 

concocting such magic in this room – 

our home’s headquarters – where many 

a plot and plan was brewed for the 

longevity of our family. 

I remember how excited my mom was 

when, finally, my dad had enough money 

to fix up the kitchen which would afford her 

more space to prepare these meals. 

A kitchen renovation is a big deal. 

This is, after all, the place from where 

the weary, the disheartened, the broken 

hearted, the jovial and the lonely get 

nourished. 

This kitchen edition hopes to be 

aspirational and inspirational to our 

readers, but also a practical guide on 

how to honour this most special room 

in your home. 

Enjoy! 

Vivian Warby 

Vivian warby 

Vivian.Warby@inl.Co.Za 

0 2 | HI A U G U S T | S E P T E M B E R 2 0 2 1

contents 

AUGUST | SEPTEMBER 2021 

27 

2 

3 

4 

11 

14 

15 

Letter 

Contents 

Trends 

Kitchen on a tight 

budget 

Must-haves 

Mom’s dos & don’ts 

19 

20 

24 

26 

27 

30 

Contractor’s tips 

Makeover 

Best cleaning hacks 

Outdoor kitchen 

Chefs’ choices 

A feast growing 

in the garden 

15 29 

A U G U S T | S E P T E M B E R 2 0 2 1 HI | 0 3

trends 

SERVE UP SOME 

style 

PICTURE FRANCESCA TOSOLINI / UNSPLASH 

The kitchen has become the heart of the 

home, where we not only cook but also 

entertain and sometimes work, create 

and dine. Home Improver editor 

Vivian Warby explores trends and ideas 

for a pandemic world 

FLOORING – WOOD 

We personally love wooden floors 

because of their warm ambiance 

and nowadays you have an unlimited 

selection of laminated flooring – it’s 

completely budget dependent.” 

SUE LEDERLE, FOUNDER OF LEDERLE DESIGN 

“I’m all for wooden floors – which 

these days have great finishes, 

making them kitchen-friendly. 

I like a seamless look from the 

kitchen throughout the house.” 

WILL ENGELBRECHT OWNER OF WillDesign 

PICTURE MAX VAKHTBOVYCH 


PICTURE LEDERLE COLLECTION 

GREEN IS THE NEW KITCHEN COLOUR 

We are seeing a huge shift from a more neutral, traditional colour 

palette to one of colour, such as reds and greens, and also 

interesting textures.” 

SUE LEDERLE OF LEDERLE DESIGN 

“There’s a definite move to colour for the kitchen. We are seeing 

more pastel and comforting shades: think pistachio green, 

ballet-pump pink and duck-egg blue.” 

WILL ENGELBRECHT OF WillDesign 

trends 


trends 

LIGHTING 

In your kitchen you want the 

lighting to be both inviting 

as well as bright enough to 

see what you’re doing while 

preparing your meals. For 

warmth, we enjoy a woven 

lampshade but this will 

depend on the style of the 

home and its owner.” 

SUE LEDERLE OF LEDERLE DESIGN 

“Think flexible lighting – 

especially the new “train 

lights” that you can move 

and adjust to where you 

need them. Layered lighting 

is still big – go for spotlights, 

pendants, table lamps, floor 

lamps. A multi-purpose 

kitchen, which serves so 

many uses today, means you 

need lighting to change the 

mood in an instant.” 

WILL ENGELBRECHT OF WillDesign 

PICTURE MAX VAKHTBOVYCH / PEXELS 

And don’t forget natural light 

– skylights and windows 

are big in the trend to bring 

the outside in. 


PICTURE ADAM WINGER / UNSPLASH 

trends 

THE KITCHEN-DINING ROOM 

With the move to a more open-plan multipurpose 

kitchen, it makes sense that the 

formal dining room has been ditched and 

is now part of the kitchen. This offers a 

practical and functional answer to how 

we operate in a pandemic world. The 

trend is multi-pronged. Some families are 

converting the formal dining room into a 

study, using it as a storage space or an 

“isolation bedroom”. Another way to bring 

the dead space of a dining room back to 

life is to break down a wall and incorporate 

it into the kitchen. The extended island (see 

overleaf) is a result of this trend. 


trends 

PICTURE CHRISTIAN MACKIE / UNSPLASH 

THE EXTENDED ISLAND 

One of the biggest trends right now is the extended 

island, with seating hidden under it and not jutting 

out. This is partly because of the death of the dining 

room. Extended islands functioning as dining tables 

also reflect the bigger trend of having more kitchen 

seating. A table abutting the island similarly creates 

a versatile workspace or a homework spot for the 

kids. It becomes a casual gathering place as well as a 

designated dining area. Added to that, extra storage 

can be incorporated into the island. 


PICTURE MARKHILLTOUT.COM 

trends 

ROOM DIVIDERS 

With the move to more 

open-plan kitchens, 

designers are having 

to come up with clever 

ways to handle the bigger 

space. We are seeing 

glazed walls, sliding 

panels – such as the 

ones in the picture by 

artist Mark Hilltout – and 

slatted screens being used 

instead of walls, offering 

greater flexibility. The 

key, say the experts, is to 

ensure the space can be 

transformed into different 

areas, if necessary.” 

TIPS: Use removable 

wallpaper, painted panels, 

a big rug or different 

flooring to separate areas, 

for instance a patterned 

vinyl floor in the cooking 

area and hardwood in the 

dining/living section. But 

use colours and textures 

that link the areas. 


trends 

PICTURE ANDREA DAVIS 

EXTRA STORAGE 

No, we are not just talking about extra cabinets 

for pots and pans which, of course, are a must. 

We are talking about spaces beyond the pantry. 

The pandemic has seen people stock up on food 

and other goods and often the pantry or shelves 

are just not enough to contain them. Never 

mind all that extra toilet paper. There is a move 

to second freezers, bigger pantries and using 

cupboards in other rooms (think the dining room) 

for storage. 

CAFE CORNER NOOK 

This trend is growing as a small-space solution. 

To recreate it, conjure up the idea of your 

favourite coffee shop. You can do this by 

adding a wooden bar counter against a wall or 

a window and accompanying that with bright 

bar stools creating a place to eat, drink, read 

or even work. Plus a view outdoors, if you have 

one, will create the illusion of more space. 


PICTURE VITALIY ZAMEDYANSKIY \ UNSPLASH 

Budget menu 

A renovated kitchen is a good selling point - and it need not be expensive 

ONE PLACE that adds value when selling a home is the 

kitchen, say estate agents. 

But budgeting to redo a kitchen can be scary, especially 

now with the cost of building materials. 

Experts say the cost of a new kitchen depends on the 

finishes you use and on the size of your kitchen. 

ROUGH COST ESTIMATES: 

The average cost of renovating a large kitchen with high-end 

appliances and semi-custom cabinets can range from 

R200 000 to R300 000 and up. 

For a full designer kitchen that figure jumps to R1 million, 

while a small to medium kitchen renovation can range from 

R10 000 to R200 000. 


WHAT ARE YOUR BIGGEST COSTS: 

KITCHEN cupboards will 

be your biggest expense. 

Building work your 

second biggest expense. 

Counter tops come in 

at number three for costs. 

You will also have to 

fork out for electrical work, 

plumbing and also gas 

points which could 

altogether set you 

back over R40 000. 

You need to know 

what you can skimp on 

and what you can’t, says 

designer Will Engelbrecht. 

HIS ADVICE: If you 

want a kitchen you’ll love, 

and one that will last, you 

will have to spend money 

to get you the longevity, 

however, if you do some 

DIY you can cut costs 

dramatically. 

You need to know 

what you can skimp 

on and what you 

can’t skimp on 


PICTURE ARNO SMIT, CHASTITY CORTIJO \ UNSPLASH 

A KITCHEN RENO ON A BUDGET 

THERE are many ways to 

renovate a kitchen on a budget: 

Spray or paint old cabinets 

This will cost about R8 000 – 

that is about R70 000 less than 

getting new ones made. 

TIP Ensure you use a paint that 

can resist moisture and that has 

a sheen for ease of wiping. 

Go second-hand Use movable 

furniture instead of built-in 

cabinets. Buy these pieces 

from a second-hand shop and 

DIY as regards restoring them. 

Create a feature of open 

shelving (but mind the dust) 

for decorative purposes by 

removing the doors of one of 

the cabinets. 

DIY as much as possible 

This is one of the best ways to 

reduce costs as professional 

installation and repairs 

contribute significantly to the 

cost of kitchen renovation. 

Go for white appliances 

Make an art gallery on a 

wall. This can include recipes 

that are framed or photos of 

family and friends eating meals 

together or having celebrations 

around food. This will work to 

remind you of good times too. 

Backsplashes can be made 

of off-cuts of bigger slabs of 

kitchen counters, which can 

be cut into various sizes and 

stacked up. 


GASTRONOMIC 

must-haves 

Gleaming gadgets to gladden 

the heart of any cook or budding 

barista - and all just a few clicks 

away from your kitchen 

VICTORINOX 

CLASSIC 

KITCHEN SET 

BLACK (4 piece) 

Every kitchen needs a 

great set of knives and 

this Swiss classic range 

is a must for 

any chef. 

Loot price: R1 780 

CLICK HERE TO 

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BOSCH 

14- PLACE 

SETTING 

DISHWASHER 

(silver/inox) 

Its high energy efficiency 

means this dishwasher is 

better for the environment 

– and we are always for 

greener options. 


CLICK HERE TO 

BUY NOW 

EIGER ROMEO 

2-CUP ESPRESSO 

MACHINE 

This retro-style machine 

has an easy-to-use 

three-switch operating 

system. The two-inone 

professional 

filter works 

with ground 

coffee or pods 

for creamy 

espresso, 

while the 

stainlesssteel 

milk 

frothing 

arm makes 

for great 

cappuccinos. 

Loot price: 

R1 999 

CLICK HERE 

TO BUY NOW 

SMEG CPF9GMAN 

PORTOFINO COOKER AND 

MULTI- FUNCTION OVEN 

(90cm, anthracite) 

An energy-efficient, large-format cooker, 

with a European A+ energy rating. We 

also love its good looks and the fact 

that it is freestanding. 


CLICK HERE TO BUY 

SMEG STAND MIXER 

(pastel blue) We love this iconic, 

retro-looking stand mixer with its 

soft curves and in trendy blue. 


CLICK HERE TO BUY NOW 

MILEX POWER 

AIRFRYER (3.6 litre) 

This seven-in-one airfryer will cook 

you up healthier versions of your 

favourite fried foods in no time. 


CLICK HERE TO BUY NOW 


PICTURE AUGUST DE RICHELIEU \ UNSPLASH 

WORDS VIVIEN HORLER 

Mom knows best 

REAL-LIFE stories about 

kitchen wins and 

disasters are the best 

place to find out if an 

idea works well. 

For this article, we are happy 

to team up with Renovating 

Moms (Cape Town and Joburg) 

– a Facebook group of women 

with a membership of more than 

65 000, full of useful ideas, tips 

and advice. Here are some dos 

and don’ts from moms who have 

tried and tested them. 

WASHING THINGS Will 

you have a separate scullerycum-laundry? 

If you do, have 

the dishwasher in the kitchen or 

you’ll be carrying dirty dishes and 

crockery into the scullery and then 

clean dishes back into the kitchen, 

says one mom. It’s much easier to 

pack and unpack if the dishwasher 

is near the crockery cupboard. 

A wall-mounted drying rack 

above the sink in the scullery can 

accommodate larger dishes that 

don’t fit into the dishwasher. 

If you have both a washing 

machine and a tumble dryer, the 

dryer can be mounted on the 

wall above the washing machine, 

saving floor space. 

PREP BOWLS Is it necessary 

to have a prep bowl in the 

kitchen if you have a scullery? 

There were mixed feelings on this 

one, but having one won out. 

How do you know designers’ 

ideas will work for you and your 

family’s needs? Welcome the 

Renovating Moms who don’t 

mince words on what works 

and what doesn’t 

However, do ensure you have a 

hot as well as a cold tap. 

“The plumber who said I needed 

only a cold tap on the prep bowl 

obviously didn’t do the cooking in 

his home,” said one mom. 

Another mom says if both the 

main sinks are full of dirty dishes, 

a prep bowl can be “invaluable” 

and if your main sinks are in a 


The plumber who said I 

needed only a cold tap on the 

prep bowl obviously didn’t do the 

cooking in his home 

separate scullery, a prep bowl in 

the kitchen “proper” saves a lot 

of walking. 

For those who don’t have 

much counter space, place a glass 

cutting board on top of a prep 

bowl and voila! extra space. 

FRIDGE One mom says it’s a 

good idea to have a free-standing 

fridge rather than one tucked 

away surrounded by cupboards. 

Should you buy a bigger fridge at 

some point, it won’t fit in the gap. 

COOKING What sort of oven 

are you wanting? Many people 

swear by eye-level ovens, rather 

than an under-hob version which 

requires bending every time you 

want to check on the progress of 

the roast or cake. 

If you’re going to have a gas 

hob, figure out where you’re going 

to put the gas cylinder. There are 

compliance rules about this, so 

check with the installer. 

And whatever you do, say 

two moms, do not go for stoves 

and ovens with touch displays, 

especially not one with a hob 

above. 

“I am constantly inadvertently 

making the oven beep, and once 

even turning it on, while I stand 

and use the hob. Biggest pain 

ever. I hate it.” 

Another mom agrees: “We 

had one and would often use the 

counter top to drop groceries on 

when coming home – and a few 

times the hob would turn on and 

melt the bags before I noticed.” 

Create a built-in niche for 

the microwave which means it 

doesn’t take up counter space. 

STORAGE Do you have room 

for a pantry or at least a decentsized 

pantry cupboard? If you go 

for a pantry cupboard, make sure 

it has a light. 

You’ll need plenty of storage – 

more than you think. 

PLUGS The same goes for plug 

points. You want lots. 

“There is a new life-changing 

electrical appliance every year 

which you’ll have to plug in.” 

Another mom says: “You get 

plug points with two-point plugs 

in them. I am going to change 

some of mine as most appliances 

come with two-point plugs. Also, 

plugs with USB charger points. 

Life changer.” 

ISLANDS Will you have an 

island? “We’ve got a huge island 

and got rid of our dining table 

which was the best decision. The 

dining room was a wasted space 

as we never used it. Nowadays we 

sit as a family at the island,” said 

on on-trend mom. 

Another suggested extra 

cupboards under the island. 

“I would recommend – if 

you can – putting cupboards 

underneath the island on the 

‘outside’ – the side that you 

normally have the seating. 

“Your island obviously 

needs to be deep enough and 

the overhang far enough to 

accommodate this, but it is 

great for extra storage for all the 

random things that one does not 

use every day – tablecloths, extra 

glasses, wine decanters, fancy 

cutlery, etc etc. It doesn’t detract 

from the look of the island at all, 

so it is basically bonus space.” 

Will you have room for an 

appliance cupboard? These allow 

you to put away things like the 

toaster and food mixer so they 

are not occupying valuable 

counter space. 

Or you could build, as one 

mom suggests, “a waist-high shelf 

in the pantry for all appliances 

with plug points so you can use 

them immediately and not have 

to climb a ladder, drop a lid or 

trip over your feet”. 

RUBBISH Plan where the 

dustbin and recycling bin will go. 

SHELVING Do open shelves 

work better than storage 

cupboards? The moms are 

pretty dubious. Says one: “Open 

shelving is a design feature, not a 

storage solution. You’ll find you 

have dust everywhere.” 

Says another: “Open shelving 

is great for plants and recipe books 


PICTURES SARAH CHAI \ PEXELS • JACEK DYLAG, DANE DEANER \ UNSPLASH 

If you’re considering 

open shelving, take 

your cupboard doors 

off for a few weeks 

and see how that 

works for you before 

you commit 


PICTURE OPTICAL SHADES MEDIA SANGROHA 

and glass storage containers, but 

they need constant styling, and 

cleaning, and they’re more hassle 

than they’re worth. If you are 

considering open shelving, take 

your cupboard doors off for a few 

weeks and see how that works for 

you before you commit.” 

STORAGE AND 

CABINETRY Cupboard units 

should go all the way to the floor 

or you’ll spend your life cleaning 

under them, says one mom. And 

take them right up to the ceiling 

too, or you’ll end with dust and 

unsightly clutter on top of them. 

Large pot drawers are the 

storage solution for everything 

you keep below counter height. 

Obviously, they are good for 

pots, but also for Tupperware and 

other plastic containers, as well as 

casserole and other cooking and 

serving dishes. 

Another mom suggests a drawer 

for spices. She advises you consider 

the height of items you have to 

store in cupboards. Sometimes two 

shelves are better than three for tall 

items like vases and olive oil, fabric 

softener and so forth. 

Avoid corner cupboards, 

unless they are tall, walk-in ones. 

Or, as one mom says, “Corner 

cupboards are where things go 

to die.” 

And think carefully about 

your counter tops. One mom 

said: “Wish I hadn’t put in black 

counter tops. Yes, we were at the 

end of our budget and I didn’t 

care too much about the colour 

as long as it was granite... But it’s 

difficult to tell how clean they are 

(and to spot any lurking ants).” 

• Find renovating moms on Facebook 

in Cape Town here and in Joburg here 

Cupboard 

units should 

go all the 

way to the 

floor or you’ll 

spend your 

entire life 

cleaning 

under them 


COOKING UP 

A FAIR DEAL 

We have all come 

across terrifying 

accounts of 

homeowners 

wanting to update 

their kitchens, and 

being left in the lurch 

by unscrupulous 

building contractors. 

So, how do you 

ensure this doesn’t 

happen to you? 

WORDS DON MACALISTER 

WHAT DO YOU WANT? Before calling 

in contractors for quotations, draw up a 

detailed plan of what you want done and 

what you can afford. 

For substantial work, get a detailed 

cost estimate. 

Find a qualified person to draw up 

plans, determine specifications and submit 

them to the local authority for approval. If 

you don’t do this, you may have problems 

later when it comes to selling the property. 

CHOOSING A CONTRACTOR Go with 

recognised companies that have a track 

record and are registered and compliant. 

A so-called bakkie builder may be cheap, 

but does he have insurance should one of 

his workers be injured in your home? If the 

builder doesn’t, the worker could sue you. 

Do you have any recourse if the contractor 

causes defects to your existing home? 

Contractors don’t have to be members 

of the Master Builders Association but 

membership will give you some protection 

if things go wrong. 

Ensure your contractor is registered 

with the necessary legal or statutory 

bodies, such as Workman’s Compensation 

Insurance, the Bargaining Council for the 

Building Industry and the Receiver 

of Revenue. 

Get references from all contractors. 

QUOTES Get quotations from at least 

three reputable contractors. 

To compare costs, make sure each 

contractor is quoting on the same written 

specifications and conditions and includes 

VAT. Be cautious of unrealistically low 

quotations. Do not begin any work while 

the price is still under negotiation. 

ACCEPTING THE QUOTATION 

Get a written agreement with the 

contractor you have chosen. Don’t sign 

acceptance unless the contractor’s offer 

is firm, in writing, clear, covers all your 

requirements and is signed. 

Make sure the agreement includes the 

starting date, the approximate duration of 

the work, the anticipated completion date, 

specifications for cleaning up during the 

work, including the disposal of waste or 

rubble, and payment details. 

Use a Master Builders SA or Master 

Builders Association-approved building 

contract. 

INSURANCE Your contractor should 

be insured for public liability and have 

contract insurance. 

Appropriate insurance should be 

agreed to cover any damage to your 

existing building and contents. Tell your 

insurance company you are having 

renovations done. 

EXTRA WORK AND/OR 

VARIATIONS Establish the cost of any 

extra work you want the contractor to do, 

again in writing, before the work is carried 

out and confirm any changes, in writing, 

with both you and the contractor signing. 

PAYMENT Usually, you will not be 

expected to pay a deposit before work 

starts or be asked to pay the wages of 

workers during the contract. With fairly 

large jobs, interim payments on completion 

of certain sections can be specified in a 

contract or agreement. 

A request for a progress payment 

should be accompanied by an invoice 

detailing the percentage and value of the 

work completed. For a small job, payment 

is usually made in one lump sum when the 

work is satisfactorily completed. 

Before making the final payment, 

inspect the completed work and detail 

in writing any complaints or defects. It is 

acceptable to withhold money for defects 

or incomplete work but it is unfair to 

withhold a large sum for minor defects. 


BEFORE The client 

wanted a timeless look and 

feel for the new kitchen 

in her traditional southern 

suburbs home, which would 

fit in with the palette of the 

rest of the house. 

Thought 

for food 

Interior designer Kimberley Richmond, of Beautiful Spaces, tells us how she 

recreated the kitchen of her client’s Cape Town home 

CLIENT I was looking for a timeless look and 

feel for my new kitchen. One of my limitations 

was that the house was painted and tiled with the 

same palette throughout when it was bought, so I 

had to use that palette and make my kitchen fit in 

with it. 

DESIGNER The house has quite a traditional 

southern suburb, Cape Town, feel so I couldn’t go 

too modern. My client likes to cook and entertains 

a lot, so the design had to work with that. I 

wanted it to be convenient, easy for her and 

family to move around in and practical in terms 

of cooking. 

The main kitchen felt too spacious and I felt 

an island would make it more complete. We also 

created a mini “bar” area for her husband from 

where to serve drinks as they like entertaining. 

I also made the oven area with spice racks, pullout 

drawers and all requirements close at reach. 

I added wood, and a hint of grey as a finish, to 

make it look less sterile. The scullery was divided 

by a gorgeous barn door in charcoal to separate 

the main kitchen and to allow that to be the 

coffee station/cleaning area. 

ADVICE Have your list of requirements before 

you design. Look at the size of your family and 

make life convenient. Have your wish list and 

design around that. A good kitchen design is one 

of the biggest investments in your home so it 

needs to be right. 

AFTER The designer 

used wood, and a hint of 

grey as a finish. 


AFTER A centre island was 

added to the kitchen which was 

designed to be convenient, easy 

to move around in and practical 

in terms of cooking. 

My client likes to cook and 

entertains a lot, so the design 

had to work with that 


Improver 

Priceless 

advice for 

all your home 

improvements 

M A R C H 2 0 2 1 

PICTURE CHRIS SNOOK/HOUZZ—THE WASHINGTON POST 

Improver 

Bathroom 

splash issue 

Also inside: A palatial home • Gardens that will grow on you 

To advertise here contact 

Charl Reineke | charl.reineke@inl.co.za | Vivian Warby | vivian.warby@inl.co.za 


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GREAT KITCHEN 

CLEANING HACKS 

Kitchens are busy spaces and get grubby fast. Here’s how to get yours spotless 

SUCH a high-traffic area can be 

tough to keep clean. There are often 

dirty dishes in the sink, there might 

be gunk in the secret spaces of the 

dishwasher and cooking means 

surfaces, stove tops and cupboard 

tops tend to get sticky with grease. 

Here are some ideas for getting 

your kitchen gleaming. 

THE COUNTERS Some people 

manage to keep their counters 

spotless and clear, others let them 

attract clutter. It’s much easier 

to clean an uncluttered kitchen. 

Remove everything that doesn’t 

belong on the counters, or in the 

kitchen at all, and put it away. Then 

wipe down with a cleaner. 

White vinegar can be great to 

wipe down surfaces but be careful 

with natural stone tops like granite – 

vinegar can eat into the stone. 

THE OVEN This is one of the most 

disliked cleaning jobs in the kitchen. 

Some ovens have an auto-clean 

setting but forget it. It’s a very high 

temperature setting and has been 

known to set off fire alarms. 

But there’s an easy way to clean it 

overnight. Fill a spray bottle with a 

solution of a third of a cup of water, 

a third of a cup of white vinegar and 

half a cup of bicarbonate of soda. 

When the oven is cool, take out 

the shelves and spray the inside, 

avoiding the heating elements. Then 

close the door and go to bed, while 

the solution does its work. 

Twelve hours later, you can clean 

the oven with soapy water, then dry 

it with a dish towel. 

THE HOB AND OVEN 

EXTERIOR When cleaning your 

oven, don’t forget the hob and the 

exterior of the oven. 

Start at the top. If you have a gas 

stove, remove the grids and wash 

them if they’re sticky. Then clean the 

surface of the hob with all-purpose 

cleaner. Electric plates can be wiped 

off with diluted dish-washing soap. 

An electric glass hob is the 

easiest of all – just wipe it down 


with warm, soapy water. 

Once the top is clean, wipe 

down the front of your oven with 

all-purpose cleaner, white vinegar, 

or diluted dish-washing soap. Don’t 

forget the knobs and displays. 

THE EXTRACTOR FAN You just 

have to look at it to know that the 

extractor fan casing collects grease. 

The grease catches dust and the 

whole thing becomes disgusting. 

But you can clean it simply by 

wiping it down with a few drops of 

sunflower oil on sheets of kitchen 

paper. Then wipe it down again with 

your usual spray and a sponge. 

Inside the extractor fan you’ll 

find a fabric filter which needs to 

be washed from time to time. You 

might need to unscrew the grill to 

get at it. It can be washed in hot, 

soapy water, left to dry and replaced. 

THE SINK First rinse it out. Then 

use a scrubbing cleaner – or bicarb 

– and scrub it with a sponge or 

cleaning brush. 

Clean the taps, sponge holders 

and soap dishes. Wipe down the 

drying rack. 

When you’re done, fill the sink 

with hot water with some bleach 

added, let it sit for about 10 minutes, 

then drain. 

If your sink isn’t draining well, 

it might be that you have a build-up 

of grease in the drain. A kettleful of 

boiling water might well sort out 

the problem. 

SMALL APPLIANCES Wipe off 

the exteriors. Check the filter in the 

kettle and clean it. Empty the toaster 

of crumbs. Check both the interior 

and exterior of the microwave and 

clean them. 

THE FLOOR Sweep or vacuum 

clean the floor. Use a dust-buster to 

get into nooks and crannies. 

Then wash it with a mop dipped 

in soapy water. Some people prefer 

those ghastly string mops, others 

prefer the ones you can squeeze to 

wipe dry. 

When 

cleaning 

your oven, 

don’t forget 

the hob 

and the 

exterior of 

the oven 


SETTING UP YOUR 

Outdoor kitchen 

Make a space where you can cook al fresco while entertaining guests 

PICTURE IBIZA IBIZA IBIZA / UNSPASH 

IT MAY be winter but warm days in between the 

cold ones mean that an outdoor kitchen can be a 

year-round asset. 

Choosing the right location is important. 

It should be wind free and as close to the kitchen 

as possible, so going back and forth is not a chore, 

as often these kitchens do not have a second set of 

dishes, cookware or appliances. 

Whether your space is a back garden in the 

suburbs, a roof deck in the city or a wide porch in the 

country, you’ll want to consider hard-wearing materials 

for built-in counters, seating benches and storage 

units which remain fresh-looking while surviving the 

onslaught of cooking activities, dirt, dust and rain. 

YOU WILL 

NEED 

Cooking and 

grilling areas 

Counter tops and 

prep stations 

Storage 

A dining area 

Accessories 

HOW TO GET COOKING 

If you already have a sizeable patio or deck area, incorporating 

an outdoor kitchen into that space is relatively simple. 

An existing deck can easily be turned into a basic outdoor food 

prep and dining area by adding a braai stand or grill, a counter top 

and a table with comfortable chairs. 

Remember to consider the lighting and power points for 

appliances. In the luxury market, we’re seeing full-on outdoor 

kitchens complete with bar areas, islands, ovens, stoves and extra 

storage space. 

These features allow the host to be present with their guests 

outside while they are preparing a meal. 

While custom kitchens give you more choices, a prefab outdoor 

kitchen will be more cost effective. 


AT YOUR 

SERVICE 

Two local chefs give us 

the low-down on their 

style and fare 

I have loved cooking and creating dishes from an early 

age and used to help my granny and mom stir pots for 

family gatherings. I saw how food was a good enough 

reason to gather even the busiest of family members around 

the table and even the simplest of dishes was enjoyed amidst 

chatter, gossip and laughter. Food is also a great peace 

offering and has always been my secret weapon. 

CHEF 

Lerato Zondi 

Twenty-five-year-old chef Lerato 

Zondi from Thornton, Cape Town, 

established her own food company 

during the pandemic called Otarel, 

baking custom-made cakes to fit 

any occasion as well as catering 

for events big and small. Against 

all odds, it has been doing well. 

Otarel is her name backwards. 

FAVOURITE 

COOKING TOOLS: 

I love my cakesicle mould. As a girl 

who lives for close to zero waste, 

I love the idea of being able to use 

my cake off-cuts in a beautiful way. 

Also my pastry-horn baking mould 

which makes it really easy for me 

to make pastry shells. I make a 

“milktart” cannoli 

STYLE: 

Food is my unspoken language of 

love, with energy and love being 

the main ingredients, and I hope 

that other people feel that too 

whenever they eat my food. One of 

my goals is to introduce the world 

to South African flavours. 

I am also passionate about 

ensuring no one is denied access 

to wholesome and nutritious food 

and my dream job would be to 

somehow be involved in a project 

aimed at ending world hunger. 

CONTACT 

otareleats@gmail.com 


PICTURE CHRIS VON ULMENSTEIN 

In my restaurants, fresh is best and 

less is more. I keep it simple. No smears, 

smoke, foam or gel. The ingredients 

are the heroes of the plate 

CHEF 

Pavel Dimitrov 

Bulgarian-born Chef Pavel Dimitrov 

arrived in South Africa at the 

age of 21 and connected with the 

Gonsalves family in Johannesburg 

at its popular Vilamoura in Rosebank 

and at Gold Reef City. Dimitrov 

followed restaurateur Victor 

Gonsalves to Cape Town, helping 

him to open Pigalle in Green Point 

and NV-80 in The Point Shopping 

Centre in Sea Point. When The Vue 

changed to Utopia Cape Town, 

Dimitrov became co-owner of the 

restaurant and its executive chef 

about two years ago. He has also 

recently opened Zest Restaurant at 

the newkings boutique hotel in Sea 

Point. Dimitrov speaks highly of 

Gonsalves, regarding him as one of 

the best restaurateurs in the country, 

one who is honest and who 

keeps his word. 

FAVOURITE COOKING TOOLS: 

The brand-new wood-fired grill that 

was installed at Zest. The coals of 

the kameeldoring wood give a woodsmoked 

aroma to the meat, fish 

and vegetables. Another essential 

is a good chef’s knife – a Swiss or 

Japanese one being a priority. 

STYLE 

Fresh is best and less is more. I 

do not use smoke, gels, foams or 

smears in my dishes and I do not 

use more than three ingredients per 

dish, to give texture and flavour. Fish 

is a favourite, prepared with some 

salt and olive oil. Ingredient sourcing 

is also important for a restaurant – 

buying the best quality at a good 

price. For example, I use a small 

olive oil producer for extra-virgin, 

cold-pressed olive oil. 

CONTACT: 

www.zestcapetown.co.za 

Insta: @chefpavelcapetown 


Let’s 

help 

rebuild 

Mzansi 

Support local 

food businesses. 

Let’s #EatLocal 

Register your 

business now. 

Visit: 

eatlocal.org.za

PICTURE ALEKSANDRA BOGUSLAWSKA / UNSPLASH 

FOOD GARDEN 

The pandemic and fears of food shortages have turned even the 

most diehard convenience foodies into avid gardeners. 

WORDS KAY MONTGOMERY 


You can harvest a carrot 

crop in about three 

months after planting. 

The garden 

is nature’s 

classroom 

and gives kids 

insight on 

how food is 

produced 

eDIBLE gardening 

has become a 

popular trend 

that continues 

to grow. 

And there are 

pluses which 

go beyond being able to grow 

to eat. Growing veg is also a 

great way to introduce children 

to the hobby of gardening and 

encourage them to spend more 

time outdoors. The garden is 

nature’s classroom and gives 

kids first-hand insight on how 

food is produced. 

PREPPING A NEW PATCH 

Correct placement is the key to 

success with vegetables. Find 

a space that receives about 

six hours of sun every day. 

However, if this is a challenge in 

your garden, there are a number 

of crops which can grow well in 

partial shade. A vegetable patch 

doesn’t have to be huge – 1.5m 

by 2m is ample. 

Assess your soil quality. 

Sandy soil runs through your 

fingers and clay soil forms 

clumps when squeezed. Loamy 

soil, considered best for 

gardening, is a crumbly, dark 

soil that retains water without 

becoming waterlogged. 

If you have sandy or clay 

soil, improve the quality by 

digging in plenty of organic 

matter (compost and manure) 

for better retention, drainage, 

texture and air flow. 

REWORKING AN 

OLD PATCH 

Remove the last of the summer 

crops and any weeds that might 

have invaded the patch. You 

don’t want them completing 

for nutrients and water with the 

new crops later on. 

If you put mulch down 

earlier in the season, don’t 

remove it, just dig it into the 

soil. Add more compost or 

manure to condition the soil 

and dig it over to break up clods 

for better drainage. 

BOXES AND RAISED 

BEDS 

Raised beds not only protect 

your crops from pests but also 

make weeding and watering that 

much easier. 

A U G U S T | S E P T E M B E R 2 0 2 1 HI | 3 \

MAIN: Raised beds not 

only protect your crops 

from pests but also 

make weeding easier. 

PICTURE: LUKAS OTTO 

TOP: Keep the soil moist 

as dry periods can spoil 

the crop 

ABOVE: As cabbage 

heads begin to mature, 

cut back on watering 

as too much water can 

cause heads to split. 


In smaller gardens, 

wooden crates can be used for 

vegetables. 

They don’t take up too much 

space and can provide a good 

supply of food for the family 

table. 

In larger gardens, consider 

raised beds that provide the 

look and feel of the potagers or 

kitchen gardens of yesteryear. 

Raised beds also provide a 

solution in gardens where soil 

quality is poor. 

Beds can be constructed 

out of wooden planks or bricks 

and a rich top soil and organic 

matter added before seeds are 

sown. 

GETTING STARTED 

Several vegetables can be grown 

throughout the year in some 

locations, while others are 

seasonal. 

What you grow depends 

on your climate. You can sow 

seeds or get a head start with 

seedlings purchased from your 

local nursery. Remember to 

mulch after planting to keep the 

soil moist. 

TIPS FOR VEGETABLES 

Onions take four months or 

longer from seed to harvest, but 

they have a relatively good shelf 

life so you can plant a goodsized 

crop. 

Sow seeds in trays and 

transplant seedlings into the 

garden. Soil needs to drain well. 

Ask your local nurseryman 

which onion varieties are best 

for your region. 

Beetroot is easy to grow. 

Sow seeds in rows, every 3cm 

to 5cm, with rows about 30cm 

apart. 

Keep the soil moist as dry 

periods can spoil the crop. 

Cabbages thrive in welldraining, 

fertile soil. Sow seeds 

in seed trays or beds, with 

successive planting every three 

to four weeks. 

Carrots enjoy a loose 

soil, but don’t add too much 


compost when working the soil. 

Loose, friable soil will ensure 

that your carrots are straight 

and not misshapen. Sow seeds 

in furrows (1cm deep), with 

successive plantings every three 

to four weeks. 

Seeds which you can sow 

now (Western Cape): dwarf 

beans; beetroot; broccoli, 

Brussels sprouts, carrots – all 

year; cabbage – all year; celery 

and lettuce – all year. From 

March: leeks; spinach; radishes; 

Swiss chard and turnips. Plant 

onions in April and May. 

Sow seeds now (Gauteng): 

broccoli; beetroot; Brussels 

sprouts, cabbage; carrots – all 

year; leeks; spinach; lettuce – 

all year; cauliflower; onions, 

radishes; Swish chard as 

well as turnips. 

EARTHWORMS ARE 

GOOD GUESTS 

Earthworms break down 

organic matter in the soil and 

release nutrients for plants. 

They are an important part of a 

garden’s ecosystem, themselves 

providing a tasty meal for birds. 

As earthworms tunnel down, 

they aerate the soil, providing 

better water penetration and 

space for roots to grow. 

Earthworms feed on 

decaying plant matter and small 

micro-organisms in the soil. 

Their castings (waste) are a rich 

fertiliser that supply nutrients 

to plants. 

Encourage them to stay by 

improving your soil quality. 

Dig in organic matter such 

as compost, manure or leaf litter 

and add organic mulch to the 

soil surface. Earthworms don’t 

like to be disturbed. Use a fork 

when you dig. 

Garden earthworms should 

not be confused with red 

wigglers (Eisenia fetida), which 

are used in vermiculture, to 

compost waste matter. 

These earthworms cannot 

live in garden soil. 

MAIN: Ask your local 

nurseryman which onion 

varieties are best for your 

region. 

TOP: Swiss chard is 

as ornamental as it is 

delicious. It grows well in 

partial shade. 


ABOVE: Earthworms 

break down organic 

matter in the soil and 

release nutrients for 

plants. PICTURE: 

LUKAS OTTO

HOME AUG SEPT

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