JHB West - April 22

JOBURG WEST 

Tea time ... 

the latest 

pairing trends 

WE’RE JAMMING 

Tempting stone fruit 

preserving recipes 

KATE 

WALLER 

Sweet moments 

with a chocolatier 

DELICIOUS 

BEAUTY BUYS 

CHOCOLATE 

THAT’S ALL! 

SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD 

APRIL 22 

WEST - Cover April - APPROVED.indd 1 2022/03/16 15:55:09

PERSONAL 

CARE FOR 

YOUR EYES 

VisuSense are a team of ophthalmologists on the Westrand 

who specialise in refracve cataract surgery and glaucoma. 

CONTACT US 

011 201 4625 

VISUSENSE @ WEST RAND EYE CENTRE 

C/o Chrisaan de Wet & Beverley Drive North 

Constana Kloof 

VISUSENSE @ WILGEHEUWEL 

362 Amplifier Road, Radiokop Ext13 

Roodepoort 

VisuSense Suzann Smith.indd 1 2022/03/16 15:18:14 

Inside Front.indd 1 2022/03/16 15:30:52

contents 

Why don’t you... 

04 Easter markets and a hilarious live show are on our to-do list 

book club 

06 A handful of great reads for the long weekend 

GET IT 

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Instagram: @getitjoburgwest 

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Website: getitmagazine.co.za/joburg-west 

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Kym Argo 

kyma@caxton.co.za 

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Get It National Magazines 

Website: getitmagazine.co.za 

Workflow & Studio Manager Megan Brett 

Contributor Rialien Furstenberg 

Head of sales 

Natalie Maree 

nataliem@caxton.co.za 

082-418-0542 

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011 955 1130. 

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and need to collect their prizes from Caxton 

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APRIL 22 

WISH LIST 

08 Enjoy all things delicious this April 

People 

12 Chocolate is one of life’s deliciously feel-good treats. We chat with 

The Chocolate Tier Kate Waller, who believes that making 

chocolate for a living is the ultimate dream job 

beauty 

10 They may not be edible, but we’ve got the most tempting products 

on the beauty shelves this Easter 

FOOD 

14 Easter isn’t complete without indulging in chocolate 

18 We may be enjoying stone fruit now, but let’s keep some aside for 

the cooler months 

20 Move over wine. Tea pairings are the latest trend in fine dining 

22 It’s Easter. And our editor wants cake! 

24 Chocolates, treats and bedtime stories with the most famous 

Rabbit of them all! 

gardening 

26 There’s a long weekend this month ... you’ve plenty of time to get 

into the garden. Enjoy! 

Win 

08 A bottle of Nicolas Feuillatte Réserve Exclusive Brut Rosé 

24 The Tale of Peter Rabbit book 

34 A Vanilla Caramel Candle from Glasshouse Fragrances 

COVER LOOK 

Personality: Kate Waller 

Photographer: Jaco Bothma, Empire Photography 

Make-up & hair: Elaine Boshoff, EA Academy 

Dress: LeChic Closet by Heidie 

Venue: Kleine Constantia Boutique Guest House 

April 2022 Get ItMagazine 03 

GIWR0408_003_1037351715.indd 3 2022/03/17 13:55:06

A hot date! 

Easter markets and a hilarious live show are on our to-do list 

02 

Easter is in the air! So dress up 

silly and join the Honeydew 

Urban Market and Not Bread Alone 

for a Hopping Mad Easter Market. 

You will get all your Easter spoils at 

either the indoor market or pop-up 

stalls. The indoor market will have 

homemade jams, farm fresh veggies, 

artisanal cheeses, upcycled furniture 

and fabulous crafts. You can also enjoy 

breakfast, lunch or simply coffee and 

cake at the Not Bread Alone Bakery. 

9am to 3pm. Entrance is free. Details: 

Salvage Venue, 2 Johan Road, Honeydew 

or follow them @honeydewurbanmarket 

on Facebook and Insta. 

03 

Shop to your heart’s delight 

at Ngwenya’s Easter Market. 

Expect yummy food, a gin bar, Gilroy’s 

brewery, live glass blowing, beautiful 

arts and crafts, homemade produce, 

outdoor go-carting and vibey music. 

9am to 4pm. Entrance is free. Fourlegged 

friends welcome. Ngwenya 

Glass Village, Muldersdrift. 

10 

Pop in at the Cedar Tree 

Craft Market for their Sunday 

market on April 10 and 24. Apart from 

live entertainment, you can expect 

an array of excellent stalls selling 

high-quality products and mouthwatering 

foods. 10am to 3pm at the 

Khosa Sports Club, corner of Shannon 

Road and Frederick Cooper Drive, 

Krugersdorp. Details: Chanelle on 081 

500 6884, westsidemarkets@gmail.com 

18 

Spend a day out in the country 

at the Black Horse Easter 

Market. There will be craft stalls, craft 

beer and gin, live music, food trucks, ice 

cream tastings, helicopter rides, picnics 

and fun stuff to keep the kids busy. 

Or you can do a wine tasting for R120. 

10am to 3pm at Black Horse Brewery. 

Entrance is free. Details: blackhorse.co.za 

04 Get It Magazine April 2022 

Pencil in your diary - Get ready for a fun-filled day at the Brauhaus Boeremusiek 

and Market Day on May 14. Browse through a variety of stalls that will only sell 

homemade, handmade and local products. There will also be live music and 

mouth-watering street-style German food to tuck into. 9am to 4pm. R30 per 

person, free for kids under 12 years. Brauhaus Afrika, R24 between Rustenburg and 

Joburg. Details: 064-617-2423, info@brau.co.za, brauhaus.co.za 

08 

Undoubtedly one of SA’s favourite comedians, Barry Hilton’s humour comes 

with an unmistakable flavour ... funny, good, clean, family-friendly comedy 

fun dished out in generous portions. Whether you’re a die-hard Barry fan or 

you’ve never been to a comedy show, be sure to catch this icon in action at his 

hilarious best. His latest show Unscripted will take place at Silverstar on April 8 

and 9. 8pm. R180 per person. Details: silverstar.co.za 



Book club 

A handful of great reads for the long weekend 

We’ve had an enjoyable overdose of Marian Keyes lately, what with rereading 

Rachel’s Holiday and then her latest Again, Rachel. This time, the 

book’s not by her at all ... but she’s the star character (and by the way, she 

loved the book ... saying it was warm, funny and moving!). Written by four 

local authors and friends (Amy Heydendrych, Qarnita Loxton, Pamela 

Power and Gail Schimmel)), Chasing Marian is the story of four strangers 

who meet by chance online. There’s a yummy mummy of two whose life 

is slowly unravelling and who has recently separated from her husband; 

a happily widowed granny with a salty tongue and a wicked sense of 

humour; a gorgeous and sensitive almost-qualified psychologist who still 

lives with his parents; and a librarian who has an absent boyfriend and 

a secret writing habit. And the only thing these four have in common 

is that they’re die-hard Marian Keyes fans. And when they hear that 

Marian is due to visit South Africa to attend a literary festival, they are all 

desperate to meet her. Together they come up with a mad-cap plan. Will 

they succeed – or will life intervene? And will you guess which author 

wrote which character? MacMillan, available at Exclusive Books 


Such, such fun. In Christine Simon’s 

The Patron Saint of Second Chances, the 212 

inhabitants of an old, crumbling Italian village need 

to pay for some expensive repairs to the water 

pipes, or they’ll be cut off and forced to leave. In a 

desperate bid to save the town, the self-appointed 

mayor starts a rumour that Italian heart-throb Dante 

Rinaldi is coming to town to film his next movie. 

Soon, the place is teeming with fans and everyone 

wants to be involved ... from the butcher who’ll 

invest if roles can be found for each of his 15 sons 

to the local priest! It seems the only way to give 

their beloved town a second chance is to actually 

make a movie. What could possibly go wrong? 

Little Brown, available at Exclusive Books 

Capturing the spirit of ubuntu, SAAM means ‘together’ in Afrikaans, defining the 

qualities that create this beautiful new Fairtrade range from Perdeberg Cellar. The aim 

from this cellar is to make a positive impact on people’s lives, and 72 workers and 20 

families who work at the grape producing vineyards are currently supported through 

the Fairtrade social premiums generated. So every time you buy a bottle of this SAAM, 

the workers and their families benefit from community projects and the producers 

remain sustainable. Try the SAAM Pinotage 2020 - all prunes, cherries and ripe berry 

notes with hints of vanilla oak, which pairs well with tuna steak, roasted pork shoulder, 

barbeque lamb ribs or matured cheese; or the SAAM Cabernet 2020 – a velvety wine 

with a rich, lingering finish, that goes well with robust meat dishes like kudu fillet, duck 

breast or lamb chops. R75 each, from Pick ‘n Pay Liquor. 


New on the bookshelves 

Two cultures. Two families. And a couple in love. Complications, 

betrayals, long-held secrets, lies. Desires, marriage. Family. Race, class, 

faith. Monica’s Ali’s Love Marriage is a great big read (just less than 500 

pages), both funny and heartbreaking, full of twists and surprises ... an 

exceptional read. Virago • Meet Nick: Failed writer. Failed husband. Dog 

owner. Meet Bee: Serial dater. Dress maker. Pringles enthusiast. In Sarah 

Lotz’s Impossible, the pair’s paths cross over a misdirected email, the 

connection is instant, electric, and they feel like they’ve known each 

other all their lives. Nick buys a new suit, gets on a train. Bee steps away 

from her desk, sets off to meet him under the clock at Euston station. It 

should have been the perfect love story. Think you know how the rest 

of the story goes? They did too . . . HarperCollins • The Marjorie Marshall 

Memorial Cafeteria is at the heart of St Jude’s Hospital. Staffed by 

successive generations of dedicated volunteers, for over fifty years it’s 

been serving up a kind word and sympathetic ear along with tea and 

scones. But now the cafeteria is under threat of closure, and the three 

current volunteers - ranging from a stalwart Manageress, to an alwayslate 

worker and a teenager working in the hols - must put aside their 

many differences and save the day! Joanna Nell’s The Tea Ladies of St 

Jude’s Hospital is a heartwarming, delightful read. Hodder & Stoughton. 

All these books available at Exclusive Books 

It’s Sunday morning, and Sarah Bullen should be 

at her parents’ house in Simonstown, sipping wine 

and looking out over the yachts sailing. Instead, 

she’s sitting on a concrete floor with a six-kilogram 

cock – all feathers and claws – on her head. She and 

her husband are at a ritual ceremony to thank their 

ancestors ahead of his next brain scan. In a minute, 

she’s going to have to bathe in the chicken’s 

blood. This is how Sarah’s Love And Above - A 

Journey into Shamanism, Coma and Joy starts. 

Honestly. Harshly. Shockingly. They’re there 

because her husband Llewely has been studying 

with a sangoma. Sarah and Llewely have thriving 

careers, a great life, and two young children. And 

Llewely has a brain tumour. Add to that in his last 

weeks of life, Sarah was fighting for life, too, in a 

month-long coma on life support. This is her story 

.... one of surviving death, choosing love over fear, 

discovering a new way of living. Tafelberg, available 

at Exclusive Books. Details: sarahbullen.com 

Oh ... joy. A new Tilly Bagswhawe just in 

time for the Easter weekend. Sweeping 

from the 1920s through WWII, The Secrets 

of Sainte Madeleine is the story of the 

Salignac family ... love affairs and secrets, 

drama and tragedy, and a glorious chateau 

in the rich vineyards of Burgundy in France. 

Harper Collins, available from Exclusive Books. 

Compiled by: KYM ARGO 

April 2022 Get It Magazine 07 


Wish list 

Enjoy all things delicious this April 

If, like us, you go full on chocolate for 

Easter, you can’t beat this Lindt Hazelnut 

Milk Chocolate Spread. Spread it onto 

croissants, dip your strawberries in 

it, drizzle on top your desserts or a 

bowl of ice-cream ... heaven. R95.99 

from Woolworths 

Celebrate Easter with a pop of pink. And for a real treat, we’re suggesting 

a bottle of gorgeous Nicolas Feuillatte Réserve Exclusive Brut Rosé or 

the Graphic Ice Rosé Demi-Sec. The top selling Champagne in France, 

popular on its launch in 1976 with A-listers like Jackie Kennedy-Onassis 

and Lauren Becall, the Réserve Exclusive Brut Rosé is perfectly pink 

with a cascade of tiny bubbles, elegant, creamy and bursting with fresh 

summer fruits. A delicious apéritif, it also happens to be extremely foodfriendly. 

Prefer something a little sweeter? The Graphic Ice Rosé Demi- 

Sec is generous and fruity ... all cherry, raspberry, and strawberry. Both 

Champagnes are composed of 45 per cent Pinot Noir for structure, 45 

per cent Pinot Meunier for fruitiness and soft supple character, and 10 per 

cent Chardonnay for elegance and finesse ... and both should be served 

ultra-chilled. You’ll find the Brut Rosé for around R860, the Demi-Sec for 

R840 at good bottlestores. Details: vinimark.co.za. We’ve got a bottle of 

Nicolas Feuillatte Réserve Exclusive Brut Rosé to give away ... pop over 

to our Instagram page (Get It National Magazines) and follow the prompts. 



Fancy a Tiramisu Crepe Cake? Or a slice 

of Billionaire’s No-Bake Tart? How about 

a Mini Ricotta Fried Doughnut? But you 

can’t eat gluten. Hello How To Bake 

Anything Gluten Free. Becky Excell has 

put together more than 100 recipes - from 

breads and muffins to festive bakes, cakes 

to cookies to desserts - all gluten free. 

What’s more, she’s clearly marked those 

suitable for other food intolerances and 

preferences, too ... dairy, lactose, vegan, 

and vegetarian. Beautifully illustrated, easy, 

tasty recipes ... a real win. Hardie Grant 

Quadrille, R514 from Exclusive Books 

This Spier Farm House 

Organi Rosé has aromas of a 

strawberry and fresh raspberry, 

vanilla, apricots and candy floss 

(we’re swooning), and tastes 

of strawberry with notes of 

freshly crushed coriander. It’s a 

silky, full bodied wine which is 

perfect to serve with smoked 

salmon or egg canapés, sushi, 

avocado dishes and mild 

cheeses. Around R180 from 

your local bottlestore. 

. 

Lucy Tweed is the creator of Every Night 

of the Week, an Instagram account full of 

recipes for people who don’t like recipes. 

A food developer and stylist, who worked 

at Donna Hay magazine, learning all about 

the beauty of simple, fresh food, she’s 

also very, very funny. And isn’t afraid to 

admit that sometimes she wants to cook, 

other times ... not so much. So Monday, 

she says, has potential - there are lists 

and ideas, and the fridge is full,. But by 

Thurs ... well, we’re not even typing the 

full day anymore, so it’s all about what’s 

in the freezer? What can we pimp? So 

there are some really fabulous dishes you 

can happily serve at a dinner party (with 

minimum fuss) ... like Soupy Greek Lamb 

Shoulder, and Salmon with Dill Sauce, 

and Spring Spaghetti. But there are also 

Panic Pastas, and Breakfast Pizza with Veg 

Slap. There are standby salads and three 

different sprinkles to liven up any dish, 

toasted carbs stuffed with stuff, and a trio 

of TV snacks. All presented in her honest, 

laid-back, wonderfully irreverent style. 

Love it! Penguin, R348 from Exclusive Books 




SCRUMPTIOUS 

BEAUTY 

They may not be edible, but with mango and citrus, honey and vanilla 

and caramel, they’re the most tempting products on the beauty shelves this Easter. 

Pineapple. Coconut. Frankincense. Caramel. 

Vanilla. The scent of all Glasshouse 

fragrances are all heavenly ... but this A 

Tahaa Affair is particularly delectable. This 

Easter, we’re forgoing chocolate for this 

Glasshouse Fragrance Diffuser, which will 

fragrance our bedroom beautifully. 

R999 from Woolworths. We’re also 

coveting these Glasshouse Fragrance 

French Milled Body Bars ... rich in 

almond oil, luxurious, and loaded with 

antioxidants that leave the skin silky 

soft and sweetly scented. R299, from 

Woolworths. And if you’re loving these 

as much as we are, flip right now to 

the Spoil page, where you’ll find out 

how you could win a Reimagined 

Triple Scented A Tahaa Affair candle. 

Sweet, sweet dreams ... and waking up to visibly 

younger-looking skin. Not much more of a treat than 

that. So say hello (or good night) to Filorga’s NCEF 

Night Mask - a supreme multi-correction night mask 

for tired and stressed skin. We know sleep has a major 

impact on the appearance of young, healthy-looking 

skin. And research shows that women who sleep less 

than five hours a night appear four to five years older 

than those who get seven hours’ 

sleep. This NCEF-Night Mask 

is literally like eight hours 

of sleep in a mask. From 

the first application, 

the skin is radiant and 

rested, providing a 

wonderful overall 

refreshed appearance 

upon waking. You’ll 

find it for around 

R899 online at 

riekiemedaesthetic. 

co.za, absoluteskin. 

co.za, shopfomo.com 

or skinmiles.com 



A fabulous, citrus offering ... this one to wear. 

This Berdoues Collection Grands Crus 

Scorza di Sicilia with Scorza bark is a sweet, 

citrusy, unisex fragrance that conjures up the 

scorching lands of Italy. You’ll find it for 

around R1675 from Foschini and 

Truworths stores or online at 

orleanscosmetics.co.za 

The initial zesty wave of citrus 

quickly reveals a delightful 

honey-like floral base ... the 

fullness of the honey tones 

combines with a bouquet 

of orange and rose blossom. 

Underneath is a rich woody 

and sophisticated breeze 

of Sandalwood and Tonka 

Bean. Honestly ... can 

you get more delicious? 

This Rêve De Miel 

Delectable Fragrant 

Water feels like 

cashmere on your skin. 

R750. This new NUXE 

Rêve De Miel Gentle 

Shampoo Bar is a solid 

shampoo - sulphate-free 

and silicone-free - which 

forms a rich creamy foam 

with a captivating scent of 

honey from Provence and 

precious oil of Camelina. 

It’s kind to your hair and 

the planet, and lasts up 

to 12 weeks. R245 from 

orleanscosmetics.co.za 

This month we’re loving 

Litchi & Titch ... an 

all-natural brand focusing 

on African fruit, seed, plant 

and flower oils to create 

potent skin-boosting 

formulations. The range 

includes body and skincare 

products, home fragrances, 

and essential oil blends. 

The skin ranges each 

concentrate on a different 

skin need, rather than a 

type, and the products 

focus on hydration, healing 

and ridding the skin of free 

radical stress. No testing 

on animals, no nasties, 

and all products bar those 

with beeswax are vegan 

friendly. We’re also suckers 

for good packaging ... 

and this one ticks all the 

right boxes. You’ll find 

Litchi & Titch online on 

litchiandtitchnaturals.com, 

as well as Faithful-to-Nature, 

Superbalist, Plain Tiger 

and Takealot. 



Confessions of a 

chocoholic 

Kate Waller’s love affair with chocolate 

began almost two decades ago when 

she decided to take a break from the 

restaurant industry ... opting instead 

to import a few chocolate fountains 

from the UK and start a business of 

supplying chocolate fountains and 

decadent dessert tables at functions. 

Then, with her chocolate addiction 

now raring to go, she teamed up with 

quality chocolate producers Richard 

and Loraine Tomes, and launched the 

first boutique-styled chocolate shop 

at Casalinga Restaurant, called The 

Chocolate Tier. This was followed by 

a shop at Cradlestone Mall and then 

Blueberry Hill Hotel. But, almost on 

the verge of opening another store in 

Linden, The Chocolate Tier came to a 

grinding halt. Covid! 

“We had to face the bitter reality. 

There had already been a decline in 

rand spend on luxury chocolate gifts. Hotels were closed 

and travel was stopped. With no walk in trade, we started 

to shut all of our shops.” 

An all-around happy person with a nothing-can-stop-me 

attitude, Kate didn’t see it as a bad space to be in. She and 

her team took the time to get creative with new product 

line called Artisan Treat and The Chocolate Tier turned 

an already successful online shop into a more interactive 

retail space. The main change for 2020 was the inclusion 

of virtual chocolate pairings and experiences. Massive 

success! 

She does the most delicious pairing imaginable. Think 

chocolate and bubbly, whisky and chocolate, wine 

and chocolate and nuts and whisky. How does it work? 

Easy. Kate puts everything you will need for the pairing 

together – from the tasting samples, assorted handcrafted 

African origin truffles, tasting mat with tasting 

notes and an easy-to-follow set-up guide, and off it goes, 

reaching you wherever you are in South Africa in time for 

your scheduled pairing to take place via Zoom or Teams. 

Then the fun begins. Kate and her specialists guide you 

through the pairing where you’ll experience how they 

marry (or don’t!). A great idea to do with a group of friends, 

family, colleagues or clients. We’re planning to sign up for 

Let’s face it, chocolate is 

one of life’s deliciously 

feel-good treats. No 

matter how you enjoy it 

... as a bar, in a cake, a hot 

drink, or a drizzled over ice 

cream … chocolate brings 

joy. We chat with The 

Chocolate Tier Kate Waller, 

who believes that making 

chocolate for a living is the 

ultimate dream job. 

the gin and chocolate pairing 

option, which is coming soon, 

so be sure to keep an eye out 

on their website. 

Fancy something a little more 

hands-on and personal? Then 

you’ll be keen on the sessions 

Kate does in person. As well 

as the ones above, there’s also 

a Dipped, Rolled & Dusted 

interactive workshop where 

you create your own original 

deconstructed truffles; a single 

malt whisky and chocolate affair, 

where you will try a range of five 

different boutique single malts 

from Scotland; the history of 

chocolate, with an educational 

chat about the origins and 

makeup of chocolate and how 

to taste it; and so much more. 

These experiences are offered 

all around the country, in the 

comfort of your home or the venue of your choice. 

One we - and Kate - are particularly excited about 

happens monthly, right on our doorstep. An afternoon 

with The Chocolate Tier at Kleine Constantia Boutique 

Hotel, where you’ll learn about the history of chocolate, 

followed by a Jordan wine and handcrafted chocolate 

truffles pairing, served in Riedel glassware. Yes, you will 

even learn what a huge difference drinking wine out of 

the correct glass makes! Pencil April 9 in your diary right 

now ... mark off from 11am. The cost is R580 a person, 

which includes a plated lunch. 

Pairings not really up your alley? No problem. Kate and 

her team make some really to-die-for delicious treats you 

can order. From grown-up treats, like champagne truffles, 

dipped orange peel, dark chocolate rolls, chocolate and 

hazelnut cheesecake to a chocolate berry ganache cake, 

a collection of all things sweet and a really divine carrot 

cake. Hello Easter! 

Whether you have a sweet tooth or you are looking for 

a gift, chocolate is the answer. Click, click and voila! The 

Chocolate Tier has saved the day. 

Details: thechocolatetier.co.za or follow 

@thechocolatetieragency on Facebook and Insta. 



“My fave indulgence 

is our Dutched cocoa 

biscuits half dipped in 70 

per cent dark chocolate. 

I put them in the freezer 

and eat them while hiding 

around the corner so that 

none of my children can 

see me and tell me off 

and ask me to share.” 

Chocolate myths & facts: 

• Chocolate causes cravings. Rubbish. We say that when we get angry we can’t 

resist chocolate, is it the chocolate’s fault? I think not, the cravings are actually more 

often than not a sugar craving. 

• Chocolate gives migraines. I don’t think chocolate gives us a migraine. As I 

understand it chocolate is implicated as a trigger in less than five per cent of 

migraine sufferers. I think that the headaches are related to chemicals such as 

Phenylethylamine. These chemicals are also found in aged cheese, processed 

meats, coffee, peanuts and red wine. 

• The fat in chocolate makes you fat. Chocolate fat is not all bad! Cocoa butter, 

the fat that occurs naturally in cocoa beans, contains a lot of fat. The good news is 

that it is all good fat, the same that is found in olive oil. Studies show that the good 

chocolate fats largely counteract the bad, having a positive effect on cholesterol. 

• Chocolate is high in caffeine and is bad for the heart. Chocolate does contain 

caffeine but in very small amounts. Tea and coffee are richer in caffeine than 

chocolate. 

• Chocolate is addictive because it comes from a plant that you make drugs from. 

Cocoa refers to a powder made from cacao beans, or to a drink made with this 

powder. Coca refers to plants that are used to make cocaine. 

• Chocolate starts off as a nut or a bean. Cacao beans are technically not beans 

or legumes, but rather the seeds of the fruit of the Theobroma cacao tree. 

Something saucy 

Chocolate sauces are the perfect 

partner for desserts, pancakes, waffles, 

fresh fruits and ice creams. Here are 

three of my favourite ones. 

DARK CHOCOLATE SAUCE 

Makes 500ml 

You’ll need: 125ml full cream milk; 

125ml cream (not too thick) 50g caster 

sugar; 200g The Chocolate Tier dark 

72% chocolate; 50g unsalted butter – 

softened 

How to: 

Put the milk, the cream and sugar into 

a small pot and heat gently until the 

sugar has dissolved. Remove from the 

heat and add the chocolate, stirring 

until melted, stir in the softened 

butter. Serve warm over ice cream – 

whatever the weather. Although it can 

be kept in the fridge for a few days, 

we don’t see the point as it’s so quick 

to make. 

ZESTY WHITE CHOCOLATE SAUCE 

Makes about 300ml 

You’ll need: 150ml cream (not too 

thick); 4 Tbsp full cream milk; 200g 

white chocolate chopped; grated zest 

of 1 lemon; 1 tsp extra virgin olive oil 

How to: 

Put the cream and the milk into 

a small pot and bring to the boil. 

Remove from the heat and stir in the 

chocolate until melted and smooth, 

then stir in the lemon zest and olive 

oil. This combination is perfect for 

fruity Summery desserts. I especially 

love it with iced mixed berries. 

MILK CHOCOLATE AND 

HAZELNUT SAUCE 

Makes about 300ml 

You’ll need: 200g milk chocolate, 

roughly chopped, 75ml cream (not 

too thick); 1 tsp vanilla extract; 

2 tsp clear honey; 25g of ground 

hazelnuts, roasted 

How to: 

Melt the chocolate in a heatproof bowl. 

You can do this over a double boiler, 

but I just do it in the microwave a few 

seconds at a time so as not to burn 

the chocolate. Once the chocolate has 

melted, stir in the cream, vanilla, and 

honey until smooth and glossy, then 

stir in the ground hazelnuts. Serve 

warm in pancakes or over fresh fruit. 

Text: RIALIEN FURSTENBERG. • Photographer: JACO BOTHMA. • Make-up & hair: ELAINE BOSHOFF. • Venue: KLEINE CONSTANTIA BOUTIQUE GUEST HOUSE 



CHOCOLATE 

CHATTER 

Easter isn’t complete without indulging in chocolate. Ready, set, feast! 

Compiled by: RIALIEN FURSTENBERG 

Just Teddy’s Chocolate 

ganache tart 

This is one of the first recipes that 

graced the counters when Just 

Teddy opened at the market in 

downtown Johannesburg. Although 

the recipe calls for dark chocolate, 

you can substitute milk chocolate, 

or a combination if you prefer it. 

You’ll need: For the pastry - 200g 

flour; 100g Callebaut cocoa powder; 

100g icing sugar; 100g butter; 2 

eggs 

For the filling - 300ml cream; 30g 

unsalted butter; 300g Callebaut dark 

chocolate buttons; Callebaut cocoa 

powder for dusting 

How to: 

For the pastry: Sift flour and cocoa 

powder together in a bowl. Cream 

the icing sugar and butter together 

in another bowl. Add the flour and 

the eggs to the butter mixture, 

alternating, to form a pastry. 

Wrap in cling wrap and chill in the 

fridge for 30 minutes. 

For the filling: Preheat the oven to 

180°C. Roll out the pastry and line 

a 23cm tart ring with the pastry, 

trimming any excess off the edges 

and place in the fridge to chill again. 

Remove the chilled pastry and place 

in the oven, blind bake the shell for 

15 minutes. Remove from the oven 

and allow to cool. Heat the cream 

and butter together until melted. 

Add the chocolate buttons, stir to 

melt chocolate and form a ganache. 

Pour ganache into the cooled tart 

shell and allow to cool. 

Dust with cocoa powder and 

decorate as desired. 


Just Teddy – Petals from Paris 

cookbook will turn even the most 

reluctant bakers among us into 

master bakers (okay that may be a 

small exaggeration, but you get the 

idea – you will want to bake). Think 

Unpretentious Coloured Cupcakes, 

Macarons, Persian Love Cake to 

Madeleines ... a must for any home 

baker. R650 for a custom, limited 

edition book jacket or R550 without 

a book jacket from justteddy.shop 


Avo chocolate brownies 

You’ll need: 1 large or 2 medium, ripe avocados (skin and pit removed); ½ 

cup pure maple syrup, honey or agave syrup; ¼ cup brown sugar; 2 large 

eggs; 1 teaspoon pure vanilla extract; ½ teaspoon baking soda; ½ cup 

plain flour; ½ cup cocoa powder; ½ teaspoon salt or a pinch of sea salt; 

½ cup chocolate chips or cocoa nibs 

How to: 

Preheat oven to 180°C and line a lightly greased 23cm baking dish. 

In a food processor, add the avocado, maple syrup, and sugar. Blend 

well. Then add the eggs and vanilla extract. Mix well so that all the 

ingredients are blended. Make sure to scrape down the sides. 

Slowly add the flour, baking soda, salt, and cocoa and stir well. 

Turn off the processor and remove the blade. Stir in the chocolate 

chips using a spoon or spatula. 

Spread the batter into the baking dish evenly. Bake for 25-30 minutes 

or until done. Test the middle of the batter with a knife or toothpick 

to ensure it is fully baked and that no batter sticks to the knife or 

toothpick. 

Remove from heat and let cool before cutting into squares. 

Head over to avocado.co.za for more avo recipe inspo. 

In this delectable 

combination of Prince 

Albert Figs, dates and 

dark chocolate, you can 

actually feel the crunch 

of the fig pips under your 

teeth. These chocolate 

tumbles are a great treat 

to add to a cheese platter 

or a picnic. Healthier 

snacking does not come 

better than this! R75 from 

winstonandjulia.co.za 

Fun facts: 

• It takes about 400 cacao 

beans to make half a 

kilogram of chocolate! 

• The first chocolate treat 

was hot chocolate. 

• The first chocolate bar 

was created by Fry and 

Sons, a British shop, in 

1847. The shop combined 

cocoa butter, chocolate 

liquor, and sugar to form a 

mostly solid type of treat. 

• Nutella was invented 

during World War II by 

an Italian pastry maker 

who mixed hazelnuts into 

chocolate to extend his 

cocoa supply. 

As if we need any more convincing to indulge in all 

things chocolate! In Chocolate by Katelyn Williams, 

you will find a wicked assortment of dark, milk and 

white chocolate ... the eating kind, the dipping kind, 

the drinking kind and the spreading kind; fruity thrills; 

crunchy treats; fancy, creamy, nostalgic and naughty 

recipes; effortless favourites like no-bake brownies and 

more and SOS tips to rescue your cravings - minimum 

ingredients, maximum results. Chocolate will deepen 

everything you think you know about one of life’s 

most enduring pleasures. R419, exclusivebooks.co.za 



Chocolate roulade 

By Capsicum Culinary Studio’s Samantha Davis 

You’ll need: 3 large eggs, separated; 175g caster sugar; 1 

tsp cornflour; finely grated zest of 1 large orange; 200g 

unsweetened chestnut purée; 15g cocoa powder, sifted; 2 

pinches cream of tartar 

For the filling - 2 level tablespoons cocoa powder, sifted; 5 level 

tablespoons icing sugar, sifted; pinch ground cardamom; 300ml 

double cream, lightly whipped; 75g extra bitter chocolate, melted 

How to: 

Preheat oven to 200ºC and line a 30cm x 23cm Swiss roll tin with 

baking paper then brush with melted butter. 

Place egg yolks in a food mixer with 125g of the caster sugar and 

orange zest and whisk until thick and pale. Whisk in chestnut 

purée and fold in cocoa powder and cornflour. In another bowl, 

whisk the egg whites and cream of tartar until soft peaks form. 

Add 50g of caster sugar and whisk lightly so the meringue is soft, 

not stiff. 

Fold the two mixtures together and spoon into the Swiss roll 

tray. Bake in the oven for 12 – 15 minutes, or until springy to the 

touch. Turn out onto a wire rack to cool completely, then turn 

out onto baking paper sprinkled with caster sugar and peel off 

the lining paper. 

In a bowl, add the cream and fold in the melted chocolate. Add 

the cocoa powder, icing sugar and ground cardamom and mix. 

Spread the cream mixture evenly onto the cake and then start to 

roll up the cake starting with one of the 

short edges and rolling tightly using the 

paper to help. Leave in the fridge for an 

hour. Drizzle with melted chocolate, 

sprinkle over icing sugar and 

decorate with cherries. 

Pop over to our 

website, getitmagazine. 

co.za/joburg-west for a 

decadent double chocolate 

brownie with smoked 

paprika and 

salt recipe. 

A healthier alternative to 

regularly processed chocolates, 

Biomedcan’s CBD chocolates 

offer many health benefits. Think 

a decrease in anxiety, stress, 

depression, improved sleep, 

memory and focus, lowering 

high blood pressure, regulating 

the heart rhythm and the list 

continues. It is not addictive, 

gluten-free, free of artificial 

flavours and the dark chocolate 

is suitable for vegans. Choose 

between the milk or 70 per cent 

dark chocolate slabs. Around 

R129 each from biomedcan. 

co.za, takealot.com 

How to store chocolate ... 

by Kate Waller, The Chocolate Tier 

“Chocolate should always be stored in a 

slightly cool, dry, dark place such as a pantry 

or cupboard less than 21 degrees Celsius 

to ensure the quality isn’t compromised. 

Now, most of you will start shouting now 

and ask me when any part of South Africa is 

consistently below 21 degrees? Even in Winter. 

In fact, a lot of you tell me how you prefer to 

keep it in the freezer. However… we do know 

that the fridge ruins chocolate, even in 

a heatwave it is best not to keep your 

chocolate in a fridge. If the chocolate is 

uncovered, you will find it draws in all the 

smells and flavours from the other foods 

kept in the fridge. If you keep it in a sealed 

container, you may find condensation takes 

place and as any chocolate lover knows, water 

and chocolate are NOT the best of friends. In 

my opinion, there are only two places where 

chocolate should be stored. In your mouth. 

In your tummy.” 



A triple chocolate tart calls for a bold wine. We’re drinking this Muratie Ben Prins Cape 

Vintage 2018. You’ll smell floral notes of violets and roses along with Christmas spice and 

plum pudding, and taste the deeply rich flavours of Kirsch-macerated black cherries and 

dark chocolate-enrobed hazelnuts, as well as undertones of truffles and tobacco. It’s a world 

class wine … buy one to enjoy with your chocolate tart, another to put aside for up to two 

decades. R295. Details: muratie.co.za/product/ben-prins-cape-vintage 

Triple chocolate tart 

You’ll need: ½ large packet (250g) 

Romany Creams; 1/3 cup butter, 

melted; 2 large slabs (150g each) 

Belgian dark chocolate; 500ml homemade 

chocolate mousse 

For the chocolate mousse - 5 eggs, 

separated; 450ml cream; 240g Belgian 

chocolate; 170ml black coffee; 2 shots 

brandy; 4 x 10g Gelatin leaves; 20ml 

vanilla essence; 100g sifted cocoa 

powder; 100g castor sugar 

Nice to have - Extra-large slab (150g) 

Belgian dark chocolate; 1 Tbsp milk; 

strawberries, for serving 

How to: 

For the chocolate mousse: 

Separate the egg whites and yolks. 

Place egg whites into a large wide 

bowl suitable for whisking and 

set aside. 

Measure out the cream into a deep 

bowl suitable for whisking. Whisk 

with the hand mixer until stiff peak, 

cover with cling wrap and keep in 

the fridge. 

Make sure the coffee is hot, dissolve 

the gelatin leaves into the coffee. Add 

brandy and vanilla essence. 

In a large flat bowl suitable for a 

double boiler, place the chocolate 

cocoa powder and coffee mixture 

into the bowl and allow the 

ingredients to melt gently over low 

heat stirring occasionally 

Once everything is melted, smooth 

and looking glossy, remove from the 

heat immediately and stir in the egg 

yolks. Make sure you are stirring well. 

Remove cream from the fridge. Whisk 

the egg whites until stiff peaks. 

Fold in the whipped cream into the 

chocolate mixture, folding gently to 

knock out all the air bubbles, then do 

the same with the egg white. 

Place the mousse into your container 

of choice for setting. Allow at least 

two hours to set in the fridge. 

For the rest of the tart: 

Blitz biscuits in a food processor until finely 

crumbed. Add melted butter and blitz 

to combine. 

Press crumb mixture into the base of a 22cm 

tart dish (even out using the back of a spoon). 

Melt the two chocolate slabs in a glass bowl 

over a pot of simmering water until smooth. 

Remove from heat and cool to room 

temperature - make sure it does not set again. 

Mix your home-made mousse into the 

cooled chocolate. Spoon chocolate mixture 

into a tart dish, smoothing out with the back 

of a spoon. 

Place in the fridge to set for about 

30 – 40 minutes 

Optional: 

Melt extra chocolate with milk and allow to 

cool slightly. Pour over chilled chocolate tart, 

spreading to cover the mousse completely. 

Refrigerate tart again for at least 30 minutes 

so that the chocolate topping hardens. 

Serve with strawberries if you like. 

Good idea - Make individual no slice tarts 

in ramekins. 



Preserve Summer 

We may be enjoying stone fruit now, but let’s keep some aside for the cooler months. 

We agree that plums, peaches and nectarines 

are best enjoyed at the peak of freshness, but 

by preserving them, you can enjoy summer 

goodness throughout the winter months. 

Stone fruit - which all have a pit or stone in 

the centre - are all so different, and each of 

them has several varieties of varying colours, 

tastes and textures, all of which ripen at 

different times throughout the season until 

early this month. High in vitamin C and other 

vital nutrients to boost your immune system 

and help protect you against colds and flu, 

there are several ways you can preserve 

stone fruit ... jams, stewed fruit, compotes, 

purees, coulis and chutneys, or simply freeze 

for mid-winter snacking, baking and making 

delicious smoothies. 

Food writer Karen Hart shared some of her 

favourite stone fruit preserving recipes ... the 

perfect Easter long-weekend project. 

Plum & Coriander Chutney 

Plum and coriander chutney is a tantalising condiment to brighten up your 

cheese platter. It also goes very well with roasts, especially pork. This makes eight 

jars of 250g each. 

You’ll need: 1 x 15cm cinnamon stick; 2 Tbsp coriander seeds; 1 tsp black 

peppercorns; 2kg red plums; 2 large onions, chopped; 5 garlic cloves, chopped; 

2 red chillies, deseeded and chopped; 1 x 5cm piece of fresh ginger, grated; zest 

and juice of 2 limes; zest and juice of 1 lemon; 2 cups red wine vinegar; 2-and-ahalf 

cups brown sugar 

To make: Grind the cinnamon stick, coriander seeds and peppercorns in a spice 

mill or with a mortar and pestle until you have a fine powder. Halve and stone 

the plums and roughly chop. Put all the ingredients in a large saucepan or 

preserving pan and bring slowly to the boil, stirring often to dissolve the sugar. 

Once the sugar has dissolved, simmer gently for an hour until the chutney is 

thick. Stir frequently to prevent the chutney from sticking to the bottom and 

burning. Once the chutney is reduced and thickened, turn off the heat and allow 

it to cool for about 20 minutes. Ladle into sterilised jars and cover with vinegarproof 

seals. Store in a cool, dark place for at least a month before using. 


Plum Jam 

Karen’s plum jam is an easy and 

delicious way to preserve your 

plums to perk up your breakfasts 

and desserts. This makes about 

seven jars of 250g each. 

You’ll need: 1kg plums, halved 

and pitted; 4-and-a-quarter cups 

granulated sugar; 4 Tbsp of 

lemon juice 

To make: Put all the ingredients in 

a large glass bowl, cover with cling 

wrap and leave to stand overnight 

in a cool place. 

The following day, prepare the jars 

first (see hacks). 

Put the plums, sugar and lemon 

juice in a large saucepan or 

preserving pan and bring to a boil 

over medium to high heat, stirring 

constantly with a wooden spoon. 

Remove the scum that has formed 

on the surface. Let the jam boil for 

about 20 minutes. 

Using a small ladle, fill the prepared 

jars to the top with the jam, while 

it’s still hot. 

Carefully wipe off any spills on the 

outside of the jars, then seal with 

airtight lids. Leave to cool, then 

store in a dark, dry place. 

Tip: Before you start cooking the 

jam, place a saucer in the freezer. 

When you want to test for a set 

after boiling the jam for 20 minutes, 

spoon a dollop of jam onto the cold 

saucer. Give it a few seconds. If you 

can draw your finger through it and 

it stays separated, your jam is ready. 


Plum, Apple & Onion Relish 

Make the most of seasonal fruit with Karen’s plum, apple and onion 

relish. It’s a winner with cold meats and adds a splash of colour to 

any platter. This makes about five jars of 250g each 

You’ll need: 5 plump garlic cloves; 1 x 10cm piece of fresh ginger; 2 

green chillies, deseeded and chopped; 1kg Granny Smith apples, 

peeled, cored and chopped; 5 to 6 medium sized onions, chopped; 

500g red plums, stoned and chopped; 1-and-a-half cups apple 

cider vinegar; 1-and-a-half cups granulated sugar; 1 Tbsp salt; 2 tsp 

chopped fresh sage 

To make: Put all the ingredients, except the sage, in a large saucepan 

or preserving pan and bring to the boil. Stir frequently until all the 

sugar has dissolved. Bring to the boil, lower the heat and simmer for 

40 to 60 minutes until it is reduced and thickened. Stir in the sage 

and continue to simmer for another 5 minutes. Ladle the relish into 

hot sterilised jars and cover with vinegar-proof seals. 

Freezing and bottling hacks 

Hacks for freezing fresh stone fruit: The best way to freeze fresh plums, peaches and nectarines are to ‘dry’ freeze them. Slice fruit into bitesize 

pieces, lay them in a single layer on a tray lined with baking paper, and place into the freezer. Once completely frozen, put the pieces into 

portion-sized freezer bags. By freezing the individual pieces before bagging them, you prevent them from clumping. Alternatively, blitz your 

favourite fruit and make delicious juice that can be frozen in a sealed container to preserve the fresh taste of summer. 

Hacks for sterilising your jars: Wash the jars in warm, soapy water, rinse well and place in an oven pan, lined with a clean tea towel. Place in 

a preheated oven at 110ºC for 10 minutes. Remove from the oven and allow to cool. 

Peach & Raspberry Conserve 

Karen says this conserve goes 

perfectly with a really good vanilla 

ice cream or a plain sago pudding. 

It’s a spectacular addition to a 

festive Pavlova. It makes about 

three-and-a-half jars of 250g each. 

You’ll need: 

700g ripe dessert peaches, peeled, 

stoned and diced; 1-and-a-half 

cups fresh raspberries; 2 cups 

granulated sugar; Juice of 1 lemon 

To make: Layer the fruit and sugar 

in a large glass bowl, cover with 

cling wrap and leave overnight at 

room temperature. 

Put the fruit, sugar and lemon juice 

in a large saucepan or preserving 

pan and gently simmer for 20 

minutes or until the fruit softens. 

Turn up the heat and bring to a 

boil. Boil for 20 minutes until it 

reaches setting point. Remove the 

saucepan from the heat while you 

test for a set. 

Ladle into warm sterilised jars and 

seal. Store in a cool, dark place and 

refrigerate after opening. 

Feel inspired? Follow @juicydelicioussa on 

Instagram or visit www.juicydelicious.co.za 

for more tempting stone fruit recipes. 




Tea trends 

Move over wine. Tea pairings are the 

latest trend in fine dining. 

This new way to appreciate tea has taken off in fine-dining 

circles, as more restaurants feature tea menus suited 

for savoury and sweet dishes. The aromas, flavours, and 

structure of teas can enhance food, much like wine, and the 

pairing possibilities are endless. 

Exactly the same as you do with wine, the whole idea of 

pairing tea with food is that you should have a tea that’s 

going to enhance the flavour of the food, or vice versa. 

What you want to happen in your mouth is to feel the 

different layers of taste and flavours of both tea and food. 

So why not revive your afternoon tea ritual ... here’s a 

beginner’s guide to tea pairing ... 

Start by matching the weight and intensity of the dish and 

the tea. The different types of tea - white, green, black, dark, 

becomes more intense as you go down the spectrum, with 

white tea having the most delicate and subtle flavours and 

mouthfeel, black and dark teas having the deepest flavours. 

For example, you could match a green tea with white 

fish, or a black tea with red meat but you wouldn’t pair a 

white tea with a curry as the tea’s delicate notes would be 

overpowered by the strong spice flavours. 

A dish that is rich and oily, such as red meat, works really 

well with Assam black tea as this tea often has a high tannin 

content resulting in astringency that acts as a palatecleanser 

between each mouthful. 

Chamomile is a caffeine-free herbal tea that is often used to 

help people get better sleep. Its apple-like flavour can be a 

great pairing with scones and fruity sweets. 

Experiment. It’s the best way to find out what works - you’ll 

find an unexpected combination that works beautifully. 

Try pairing tea with chocolate. Like all other pairings, you 

should find flavour notes that match. You can enhance 

flavours by choosing a tea that has the same notes as 

the pairing you are drinking it with. For example, Lindt 

Excellence 70 per cent Cocoa blends perfectly with the 

robust flavours of English Breakfast tea for a full-bodied 

taste. Just add milk to your tea to accentuate the 

chocolate’s creaminess for a real classic. 

Also look for flavour notes that 

complement. The bergamot flavour 

of Earl Grey tea, with its subtle 

tones of muscatel, is the perfect 

accompaniment to the citrus 

flavours of the classic Lindt 

Excellence Orange Intense. Balancing 

the high citrus taste, sliced almonds 

compliment the tea’s earthy undertones 

for a well-rounded flavour. 



For years - 42 of them - wine lovers have been using John Platter’s SA 

Wine Guide. And The Platter’s South African Wine Guide 2022 has 

just hit the shelves, crammed with all the info you need to make sure 

you’re buying, tasting, drinking, the best. With everything from trends 

in wines to accolades (Editor Philip Van Zyl’s award goes to Spier, while 

the top performing winery of the year was snapped up by Sadie Family 

Wines) the guide features 211 Five Star wines out of more than 8000 

wines reviewed. There are descriptions of more than 900 producers 

across our SA wine regions as well as useful information for learning 

about and travelling in these beautiful wine lands, including other 

activities and attractions at each estate. R398 from Exclusive Books 

RAISE YOUR GLASS 

On the wine list ... 

Delheim - the well-respected Stellenbosch 

wine estate - has just released this Delheim 

Cabernet Sauvignon 2018 vintage - which 

has already claimed Gold at Veritas 2021 and 

awarded 91 points by Master of Wine Tim 

Atkin. “The wine shows classic Stellenbosch 

Cabernet Sauvignon characteristics on the 

nose,” says winemaker Roelof Lotriet. “There’s 

the lead pencil shavings, tobacco leaf and 

blackcurrant, which follow through on the 

palate with an inflow of ripe red-berries 

and fine tannins. Its finish is long and silky,” 

adding that it will continue to improve long 

after vintage. You’ll find it for R250 a bottle at 

delheim.com/shop-online 

We’re rather enjoying the trend towards wine 

in a can. So easy for picnics, or for when you 

only want a glass or two and don’t want to 

open a bottle. But ... we’re still fussy about 

taste. Which is all good, since the newly 

launched 250ml cans from Woolworths 

are delish. Stella Winery Organic Merlot, 

Sauvignon Blanc and Rosé ... fair traded and 

vegan friendly. You’ll find them on the wine 

shelves in Woolworths in packs of four. 

If you struggle with wine pairings, you’ll 

find endless amounts of inspiration in Wine 

Pairing Party. Think Za’atar-spiced pita chips 

with floral rosé, or grilled peaches and ricotta 

with fruity Sauvignon Blanc. Author Liz Rubin 

discusses how a hearty charcuterie board 

needs something robust, how Champagne 

and fatty foods are best friends, and why a 

balanced Zinfandel can temper spicy foods. 

There are also quick and easy recipes, as well 

as guides for picking out the right glassware, 

meat and cheese tips for party planning, and 

lots of invaluable wine advice. Chronicle, R370 

from your local bookstore. 

There’s quite a story behind the just released 

maiden vintage L’Ormarins Private Cuvée Cap 

Classique. The discovery of the late Anthonij 

Rupert’s packaging notes and mock-ups was 

the departure point for realising his dream and 

producing the Cap Classique range on L’Ormarins 

Estate. And this L’Ormarins Private Cuvée 

2014 is envisioned as the pinnacle of the range. 

It’s been a project eight years in the making 

... packaged in an exquisite bottle designed 

by internationally acclaimed designer and 

artist Mark Eisen, it’s produced from pristine 

Chardonnay and Pinot Noir vineyards, 

and was matured for an extraordinary 

72 months on the lees, disgorged, 

and complemented by a further six 

months under cork before its grand 

release. All lemon and marmalade, 

with fine bubbles, it’s sumptuous and 

elegant and can hold up to the finest 

internationally produced Champagnestyle 

wines. Presented in individual gift 

boxes, you’ll find it for R470 at 

the estate’s online shop. 

Details: rupertwines.com 




Editor’s Choice ... 

It’s Easter. And our editor wants cake! 


Herbaceous orange olive oil cake with cream cheese topping 

A delicious Easter cake, bursting with citrus flavours. (Ed’s note ... 

so delicious, perfect for a sunny afternoon tea time treat). 

What you’ll need: 

For the cake: 1 cup B-well Extra virgin olive oil; 2 Tbsp B-well 

Thick and Creamy mayonnaise; 3 cups All-purpose flour; 2 tsp 

baking powder; ½ tsp bicarbonate of soda; ¼ tsp salt; 1 cup 

sugar or 1 ¼ coconut nectar sugar; ¾ cup plant milk; 1 ½ Tbsp 

fresh rosemary/lavender buds, finely chopped or crushed in 

a mortar and pestle; zest of two oranges; ½ cup fresh orange 

juice; 2 tsp vanilla extract; 1 tsp orange extract (optional) 

For the topping: 2 cups icing sugar; 1 tub cream cheese; 1/3 

cup fresh orange juice; 1 tsp vanilla extract; 1 fresh rosemary/ 

lavender sprig, minced (optional); Orange slices; some lavender 

sprigs, for decoration; berries, optional for decoration 

To make: 

Preheat the oven to 180°C. Coat a cake tin with B-well baking 

spray, (we recommend a bundt tin) 

Sift the dry ingredients into a large bowl, then still in the minced 

herbs. 

In a separate bowl combine the B-well Extra virgin olive oil, 

B-well mayonnaise, plant milk, sugar, orange juice, optional 

orange extract, vanilla extract, and orange zest. 

Combine, and add to flour mixture, mix until blended. 

Pour the batter into prepared bundt cake mould. Bake for 40 

minutes or until the outside is golden brown and when you 

insert a wooden toothpick, it comes out clean. 

Remove from pan and cool for 15 minutes on wire rack. 

Combine icing sugar, cream cheese, vanilla extract and orange 

juice, stir until smooth. Place short pieces of wax or parchment 

paper underneath the cake. 

Drizzle icing over cake in a circle. Garnish with the lavender and 

decorate with the orange slices, herbs and fruit. Dust with icing 

sugar for a final ending. Serve and enjoy! 

For every baker with a sweet tooth, chocolate recipes 

are the ultimate treat. And The Little Chocolate 

Cookbook by Sue Quinn is just crammed with 

chocolate treats ... desserts, biscuits, even breads. It’s 

full of inspiration for all types of occasions and includes 

the perfect recipe whether you’re new to baking, or an 

old hand! Lovely recipes for gifts, too ... like chocolate 

bark and chocolate-dipped shortbread. Enjoy the 

sweeter side of life with this irresistible little cookbook. 

Hardie Grant, R210 

Rather fancy this modern acacia wooden 

plate with glass cloche ... just the thing to 

store cakes and stylish enough to bring to 

the tea table. R750 from Woolworths 

22 Get It Magazine April 2022 

GIWR0408_022_1033694002.indd 22 2022/03/17 14:06:07

Cake and tea ... Moroccan-style. This porcelain Maxwell & 

Williams Kasbah set in bold pink has hand-painted gold 

details. R299 from yuppiechef.com. 

Can’t bake, won’t bake ... 

love these 

Sweet, sweet 

dreams are made 

of this Tiramisu Entremet 

Slice. Chocolate sponge laced 

with coffee, and layered with a rather 

decadent mascarpone and chocolate 

mousse. It’s a two pack ... but I’m not sharing! R69.99 from 

Woolworths. 

Think the fluffiest lightest 

cheese cake imaginable, 

pop in a hidden berry 

centre, then a finish 

with a rose velvet 

spray. Place it on 

a crunchie cookie 

base and 

you’ve 

got a 

Rose 

Berry 

Petit Gateaux. 

R66.99 from 

Woolworths (Sharing? 

Nope. Editor’s prerogative). 

Untitled-1 1 2022/03/17 13:03:12 

GIWR0408_022_1033694002.indd 23 2022/03/17 14:06:22

Easter with Peter 

Chocolates and treats and bedtime stories 

with the most famous Rabbit of them all! 

We love this 

handsome, hand- 

knitted, pure cotton 

Wedgewood 

Heirloom Rabbit with 

his soft velvet ears. He, 

and the other seven in 

the range, come with an 

interchangeable outfit, R765 

• Because the grown-ups 

need chocolate and treats 

too ... a giant jar filled with 

assorted honey nougat, 

R360, and a massive feast 

in the Easter Bon Bon Box 

with 60 Belgian chocolate 

coated honey nougat 

bon bons, R290. All from 

wedgewoodnougat.co.za 

Peter Rabbit. His mischievous adventures have been 

entertaining tots for 120 years ... and this beautiful birthday 

edition of the classic tale - re-originated to match Beatrix 

Potter’s first published work - is a real treat. We know 

the story ... Peter Rabbit loves the yummy vegetables he 

finds in Mr McGregor’s garden, the only problem is, Mr 

McGregor doesn’t want Peter to get his paws on his crops! 

It’s all high jinx and fun in the cabbage patch ... The Tale of 

Peter Rabbit is an essential part of childhood. R240 from 

Exclusive Books. Pop over to our Facebook page (Get It 

National Magazines) to see how you can win a copy. 




ADVERT GIWR0408_025_1037237824.indd xx.indd 2 

25 3/15/2022 2022/03/177:41:54 14:29:51 AM

Indoor plant of the month 

Calathea Orbifolia is nothing like the 

traditional Calathea - better known 

as the prayer plant for folding up its 

leaves at night. Orbifolia is one of the 

largest Calatheas, with bold oversized 

green and silver striped leaves that 

are up to 30cm wide. It is a classic 

statement plant, with designer-quality 

foliage. It originates from the Bolivian 

jungle and that’s a clue to the care it 

needs - medium light, a warm, humid 

room and moist, but not soggy, soil. 

The room temperature should not 

drop below 18°C. Feed with a liquid 

plant food at half or quarter strength 

once a month in Spring and Summer. 

Water less in Winter and keep the 

plant out of draughts and away from 

cold windows. Details: lvgplant.co.za 

Text: ALICE COETZEE 

We’re planting … 

Calibrachoa MiniFamous 

‘Pink Hawaii’ for its profusion of 

beautiful tropical flowers - rather like 

the garlands that visitors receive on their 

arrival in Hawaii. This gorgeous calibrachoa 

tumbles its star-patterned flowers over the edge 

of hanging baskets and containers, flowering 

through Winter and onto Spring and Summer. 

To get the best from them, position baskets or 

containers where they receive morning sun, keep 

the soil moist and feed with a liquid fertiliser once 

a month. The plants form an attractive rounded 

shape but can be trimmed and neatened 

should they grow too vigorously. They 

attract butterflies, too. 

Details: ballstraathof.co.za 



Dig deep 

There’s a long weekend this month ... you’ve 

plenty of time to get into the garden. Enjoy! 

After digging 

up the veggie 

patch, treat your 

hands with 

this gloriously 

fragranced 

Longmarket Soap 

Company Garden 

Flowers Hand & Nail 

Cream ... it’s got shea 

butter for added 

hydration oomph. R69.95 

from Woolworths 

Garden tasks for April 

• Plant Winter and Spring flowers like pansies, poppies, primulas, 

calendula and snapdragons for a bright and cheerful garden that keeps 

the Winter blues away. • Namaqualand daisies, alyssum, lobelia, Virginian 

stocks, and the winter scatter pack mixes are best sown from seed. • 

Wait until after Easter to plant out Spring flowering bulbs. • Give shrubs 

and perennials a last application of fertiliser before Winter and water 

Camellias, Azaleas and Hellebores regularly so that they set good buds 

for Spring. • This is the last month to feed the lawn before Winter. Use 

a lawn fertiliser or a general fertiliser like 5:1:5 or 3:1:5. • In the veggie 

garden, sow broad beans, beetroot, cabbage, carrots, lettuce, leeks, 

peas, Asian vegetables such as Pak choi or Tatsoi, parsnips, spinach 

and Swiss chard, spring onions, turnips, and radishes. 

Veggie of the month 

How about trying something different this Winter. 

Parsnips ‘White Gem’ (from Kirchhoffs) may look like 

rather chunky, whitish carrots but they are much 

sweeter. If sown this month they will be ready for 

harvesting in August. They make a delicious addition to 

stews and as a roasted vegetable. 

To grow: Parsnips need deep, fertile, loose soil that drains 

well so that the roots can grow to their customary 

length of 15 to 20cm. When preparing the soil, remove 

all stones and sticks and break down clods of soil so that 

soil texture is fine. A good idea is to sow radishes at the 

same time because radishes are quicker to germinate. 

They open up the soil’s surface which helps the parsnip 

seedlings to emerge. 

Harvest when the roots reach 15 to 20cm in length, gently 

fork them out of the ground and don’t pull them out 

because this damages the roots. 

Scrub and scrape or peel before cooking, then cook like 

you would carrots ... they may cook a little faster because 

of their higher sugar content. They combine well with 

Brussels sprouts, sweet potatoes and potatoes, can be 

grated raw and used in coleslaw, and added to stews. Yum. 

Details: kirchhoffs.co.za/product/parsnip/ 



GET IT DIRECTORY 

To advertise here call 011 955 1130 

Good 

Vision 

is the key to 

learning! 

A+ 

Have your childs eyes 

tested today! 

217 Ontdekkers Rd, Horison, Roodepoort 

010 595 9811 | 082 576 9471 

info@annerieerasmus.co.za www.annerieerasmus.co.za 

Annerie Erasmus Half Page.indd 1 2022/02/09 12:20:12 


@LeChicClosetbyHeidie USE.pdf 1 2021/09/21 13:03:14 



Cover make up & hair done by 

Elaine Boshoff 

We specialise in professional mobile make-up, 

hairstyling, microblading, airbrush make up, 

eyelash extensions, nails, facials, waxing, 

massages, laser treatments, etc. 

We also do one-on-one make-up teaching 

classes, MUD make-up distribution & 

make-up short courses. Special bridal 

packages available. 

@EAMakeupandHairstylists 

@eaacademymudwestrand 

Elaine Boshoff @ 082 885 3577, 

elaine@mudsa.co.za 

Antoinette de Beer @ 073 681 9516, 

antoinette@mudsa.co.za 

EA.indd 1 2022/03/17 12:45:43 








Safari elegance 

Stepping down from the game vehicle and walking through the doors 

of mFulaWozi Wilderness’s five-star Mthembu Lodge is like being 

transported into a luxurious, circular-inspired bush sanctuary. 

Nestled on the banks of the White 

iMfolozi River, Mthembu Lodge is an 

architectural and design masterpiece. 

With its entire configuration based on a 

circular shape, it is safari elegance at its 

absolute best. Just a few hours’ north of 

Ballito, it really is the ultimate bush spoil. 

But there is more to this beautiful lodge 

than meets the eye and, even before 

arriving at the mFulaWozi Wilderness 

private game reserve, I somehow 

knew the experience, and our stay 

there, would be a special one. Not only 

because of its opulent and luxurious 

offering, but simply because of where it 

is situated. 

As the original hunting ground of the 

great King Shaka Zulu, there is a deeply 

rooted history and embodiment of the 

Zulu nation and spirit here. And when 

you arrive, it is almost tangible. 

Remarkably, this is also the place where 

iconic South African conservationist Dr 

Ian Player launched Operation Rhino – 

an initiative that ultimately saved the 

southern white rhino from extinction. 



No expense has been spared when it 

comes to the furnishings and finishings 

of this magnificent lodge and I was 

fascinated to discover that Ballitobased, 

award-winning designer Michele 

Throssell was responsible for its look 

and feel. It’s especially fitting as Michele 

is the niece of the late Dr Ian Player. 

An off-the-grid haven inspired by its 

natural surroundings, the lodge boasts 

seven luxury one-bedroom suites and 

two family suites. The attention to detail 

is remarkable and each element of the 

decor is centred around the lodge’s 

circle-shape architectural design. 

The circle, chosen to represent the 

unity of the Mthembu clan, has been 

cleverly incorporated by way of the 

soft curves and configurations of the 

furniture, circular grass mats and baskets 

(sourced by Michele in Zululand) and 

semi-circle headboards. 

Most certainly living up to its five-star 

status, Mthembu offers everything 

one would expect from a lodge of this 

calibre, including magnificent food and 

incredibly friendly and engaging staff. 

Sundowners around the pool are a must 

(with the barman, known as ‘The Doctor’ 

filling your glass before it’s even empty), 

as are after-dinner drinks alongside the 

roaring indoor fireplace. 

Early morning wake-up calls are a treat 

when you know there is freshly brewed 

hot coffee, homemade rusks and an 

enthusiastic and skilled game ranger 

awaiting you at the main lodge area. 

We were spoiled for choice with 

animal sightings throughout our stay, 

and had a particularly memorable 

encounter with a young male lion 

during one of the evening our game 

drives. The birdlife is prolific and the 

land itself is remarkable. 

The mFulaWozi Wilderness private game 

reserve represents an incredible ‘meeting of 

minds’ between the owners and multiple 

Zulu chiefs who agreed to unlock 16 000 

hectares of bushveld, expanding the 

footprint of the existing Hluhluwe/iMfolozi 

park. Both Mthembu Lodge and its sister 

lodge, Biyela, were also entirely built by 

members of the surrounding communities. 

Overall, this is an incredibly beautiful and 

well-thought-out wilderness oasis and 

the perfect place to relax, indulge and 

reconnect with nature. 

There’s a special until the end of April ... 

pay for 3 nights, stay for 4 (R4500 instead 

of R7500). Includes all meals, local drinks 

and two game drives a day (excludes a 

daily conservation fee). 

Details: www.mfulawoziwilderness. 

com/mthembu-lodge, 087-057-5966, 

reservations@mfulawozi.com 

Text: Leah Shone 



Spoil 

Easter 

Northwest of nowhere in the turquoise belt of the 

South Pacific lies Tahaa ... a perfectly lush green 

haven to sail to whenever. And if you layer vanilla 

bean, Frankincense and coconut together ... the 

scent will take you there ... to the warm sweet 

air of the vanilla island. Exactly what our Easter 

Spoil is all about. The Vanilla Caramel Candle 

from Glasshouse Fragrances - known for their 

exceptionally bold, long-lasting fragrances - is 

triple scented, with a soy blend wax, and is 

beautifully packaged. R999 from Woolworths. Our 

extra-special Easter Spoil is one of these Vanilla 

Caramel Candles ... pop over to Instagram or 

Facebook (Get It National Magazines) and follow 

the prompts. Entries close April 25. 



CRAFT 

•CHALK PAINT & PRODUCTS• 

Now thís is Lekker 

As we all are spending so much time indoors, let’s feel inspired to create beautiful spaces 

inside our home. At Kalkie Craft it is our mandate to take the old and forgotten and give 

it a new beginning. Kalkie Craft has some of the highest quality and affordable chalk 

paint products available on the market today, and we take pride in our partnerships. 

What makes our product so unique? 

Kalkie Craft Chalk Paint & Products are affordable and environmentally friendly. It's easy 

and fun to paint with and is also save for kids. Our paint can be used for all furniture, 

wood and walls. Our chalk paints are already mixed with a sealer so you can just prepare 

and paint. Kalkie Craft’s products are definitely an all-rounder made with LOVE. 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

CRAFT 

We can also mix any colour your heart desires in 1L, 5L and 20Litres. Our products are available online at 

HALK PAINT & PRODUCTS• 

www.kalkiecraft.co.za or you can visit us at Krugersdorp Paint Centre, 21 Rustenburg Road, Krugersdorp. 

Now thís is Lekker 

011 660 7167 | 081 325 0957 

info@kalkiecraft.co.za 

www.kalkiecraft.co.za 

Our chalk paint prices vary from 

35ml - R25 

250ml – R80 

500ml – R130 

1 Litre – R200 

5 Litre – R740 

Stockist Wanted 

Become a part of our Kalkie Craft 

Family today. Contact us for more 

details.Visit our newest stockist, 

Vir jou gemaak @Plot 66 C/O 

N14 & Hendrik Potgieter 

Inside Back.indd 1 2022/03/16 15:28:55

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3/15/2022 2022/03/167:33:07 15:26:26 AM

JHB West - April 22

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