Oct 22 - JHB North

JOBURG NORTHERN SUBURBS
Fresh blooms and
chilled cocktails and
a glorious harvest table
... we have lunch with
CAILIN WANDRAG
PLUS ...
Pretty delicious
editor's choices,
darling beauty
buys and a
charming
Spoil!
FLOWER
POWER
It's Garden Month ... we're looking at
October through rose-tinted glasses
SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD
OCTOBER 22

GET IT
Editorial
Phone 010-971-3600
Caxton House • 368 Jan Smuts Avenue
Craighall, Joburg
Instagram @get_it_joburg_north
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Website getitmagazine.co.za/
joburg-north
National Group Editor & National Sales
Kym Argo
kyma@caxton.co.za
Facebook and Instagram:
Get It National Magazines
Website: getitmagazine.co.za
Workflow & Studio Manager Megan Brett
Contributor: Lisa Witepski
Joburg Hub Sales
Norman Dawe 010-971-3601
Distribution 010-971-3605
Get It Joburg Northern Suburbs is
distributed free of charge. For a full list of
where it is available phone 010-971-3605
Published by CTP Limited
Competition rules
The judges’ decision is final. Prizes cannot be
transferred or redeemed for cash. Competitions
are not open to the sponsors or Caxton
employees or their families. Get It Magazine
reserves the right to publish the names of
winners, who will be contacted telephonically
and need to collect their prizes from Caxton
Northern branch within 10 days or they will be
forfeited. Prizewinners’ names are published on
our social media pages monthly.
CONTENTS
BOOK CLUB
04 Pour a glass of wine and enjoy a spill of laughter and thrills
WISH LIST
06 We’re talking roses, picnics and floral scents
WHAT’S ON
08 We got revved up and gave the new Proton SUV a test drive
PEOPLE
10 Carmen Jordaan shares her serious passion for recycling
BEAUTY
12 Beautiful beauty buys for the first flush of Spring
FOOD & DRINK
14 Editor’s Choice ... eat and drink pretty this October
16 Cailin Wandrag puts out the prefect spread of love and food
20 Garden-inspired recipes created by local foodie favourites
DECOR
26 Bring your home to life with shades of nature
TRAVEL
32 We’re just wild about Tintswalo Safari Lodge
WIN
34 A rosy-design Maxwell and Williams spoil
COVER LOOK
Personality: Cailin Wandrag
Photographer: Nicole Moore.
Details: nicolemoorephotography
Make-up artist: Bronwyn Goddard.
Details: 076-876-1300
26
OCTOBER 2022
October 22 Get It Magazine 03

Book club
Half a dozen books, three men in a tub, and a rubber duck!
Audacity - courage or confidence of a kind that other people find shocking
or rude. And Katherine Ryan’s full of it. She’s known, she says, to live her life
embracing the reality that you can’t please everyone, so you might as well put
yourself out there and have a laugh. This comedian, writer, presenter, podcaster
and (she says terrible) actress says being audacious led her to being someone
who doesn’t care what strangers think of her (the pearl-clutchers have loads to
say), and who can always take a joke. In The Audacity, she writes of everything
from How to Become French, Fast (she was sent to L’Ecole St Tomas D’Aquin,
no English allowed), to How to Waste All Your Money on Designer Dogs (she
became obsessed with teacup dogs as a freshman and bought a tiny shih tzu,
who she called Biggie and who smelt of delicious cherry lip gloss from being
kissed all the time). Very entertaining (probs not to those pearl-clutchers). Blink
• Meet Liexi. The big 4-0 is looming, and she’s not the slightest bit fazed that
she’ll be celebrating it without a man. If she had one, she wouldn’t be able to
watch movies on repeat and eat crisp sandwiches in bed. But then she has an
electrifying encounter, takes a leap of faith and a flight across the Irish Sea, and
sparks fly. Love an Irish author, and Caroline Grace-Cassidy’s The Unexpected
Love Story of Lexie Byrne (aged 39-and-a-half ) is as heart warming and funny
as it gets. Black and White Publishing
The three men in the tub are Kevin, Jacques and Raymond, and as they say ...
“what goes on in the tub stays in the tub”. And the Duck is not quacking! Three
Men In A Tub with a Rubber Duck (you have to buy it for the name alone, don’t
you!) is a red blend of a trio of classic varieties - Cabernet Sauvignon, Merlot and
Shiraz, which result in a playful wine that has aromas of fresh picked red berries
and vanilla and tastes of cherry, liquorice and violets. R92 from your fave wine
store. Instagram @bevintners, Facebook @BEVintners
04 Get It Magazine October 22

In the beginning. This first chapter, the introduction, to this remarkable book sets
the tone. Honest. Heartbreaking. Strong. Moving. Brave. It’s the true story of a
13-year-old girl who was coerced into taking, and then blackmailed into sending,
explicit photos, which were then spread around her school. The story of when
she lost it. And it’s the story of her mother, who feels all the things a mother
feels. Guilty. Alone. Desperate for help, skills, advice. And for understanding, care,
compassion. All in short supply. The story of when she lost her daughter. Written
by Gay Longworth and her daughter Roxy, When You Lose It is a memoir by
both of them, written from two perspectives, a story of a mother-daughter
relationship stretched to its absolute limits, a story of consent and coercion. You’ll
start the book with your heart in your mouth ... it’s disturbing and upsetting but
such an important read, particularly for mothers ... those of teen sons (lots of
lessons for them, too) and daughters. Welbeck, R370
Exploring the dark relationship between
social media and mental health, and
the strength of sisterhood, Scarlett
Brade’s The Hive opens with Charlotte
revealing, to 100 000 watching her
Instagram Live broadcast, that she shot
her ex-boyfriend’s new girlfriend ... going
so far as to turn the camera onto the
still-bleeding out body. She then poses
a question via the linked poll ... should
her ex (tied up in the hotel room from
where she’s filming) live or die. But
before they decide, she’s going to tell
them about his past. This is Scarlett’s
first psychological thriller ... and it’s an
adrenalin rush from start to finish. Zaffre,
available from exclusivebooks.co.za
She’s called The Queen of the Killer Twist, so you know what you’re in for. Lesley
Kara’s latest thriller, The Apartment Upstairs, revolves around Scarlett, who’s
aunt lived - and was brutally murdered - in the apartment upstairs from hers.
And funeral director Dee, who’s busy balancing her job with organising an event
to mark the disappearance of her best friend, ten years ago, and who happens
to be receiving threatening messages on her company’s Facebook page. When
Scarlett approaches Dee about planning her aunt’s funeral, an unexpected link
emerges between them. Together, the two women could uncover secrets that
have long been buried. Penguin, available from exclusivebooks.co.za
From humble beginnings in the early 1800s, when Thierry Hermés opened his
equestrian supplies business - making bridles, harnesses and carriage fittings and
becoming particularly famous for his exceptionally strong saddle-stitch (with a
unique method of stitching still used by Hermes today), to today’s iconic pieces
- the Kelly (Grace Kelly held it over her stomach to hide her pregnancy) and the
Birkin (which came about after actress Jane Birken’s wicker basket broke on a
flight from Paris to London and she just happened to be sitting next to Hermes
CEO, who listened to her ideas for the perfect bag and presented it to her a year
later). And there’s nothing as redolent of luxury as the Hermés silk carré - which
simply translates as ‘square’. Favoured by aristocracy and celebs - hello Victoria
Beckham ... she apparently owns more than 100 Birkins, the Queen of England,
who rocks a Hermés headscarf, as did Marlene Dietrich, while the divine Kate
Moss is a long-time fan of the label. The bags and scarves may be a little pricey,
but an affordable buy is the Little Book of Hermés by Karen Homer - crammed
with titbits and images as glam as the label itself. Welbeck Publishers
October 22 Get It Magazine 05
Compiled by: KYM ARGO

Wish list
October is garden month,
and we’re in a flower power kind of mood!
Bring the roses indoors ... this Africology
Rose Oud scented candle is all pink
roses with a touch of peonies. 100 per
cent vegan, and lasts for absolute ages.
R510 from africologyspa.co.za
Picnic perfect on the lawns
A breath of fresh air. Scrumptious
snacks. And the sounds of a
saxophone set the mood for a
relaxed garden picnic. Premier
Hotel Quatemain in Sandton is now
holding signature Sunday Picnic
lunches on their lawns … and they’re
a delicious affair. It’s all treat after
treat … from the glass of bubbly
you’re given on your arrival, to sip
while you stroll around and pick
the perfect spot to lounge for the
afternoon. Then your picnic blanket is
rolled out and ready for you … along
with large comfy cushions and a
wicker basket overflowing with tasty
goodies. You will find freshly baked
rolls, homemade dips and the most
divine liver pâté! Easy to eat beef
skewers, mini prego’s and bite-size
spinach & feta quiches. Also, lots of
nibbles ... biltong and nuts, seasonal
fruit skewers. Follow this with a local
cheese platter and … happy days!
The best picnics are shared in good
company over a glass or two of wine
so there’s a bottle in your basket too,
as well as chocolates. The gardens
are beautiful and tranquil and make
for an intimate experience with the
added special touch of looking over
and listening to a live instrumental
performance. The best part of all is
you just have to book and arrive and
they take care of the rest. Costs R480
per person. Noon until 5pm.
Details: To find out dates and make
reservations, ring 086-111-5555 or
email info@premierhotels.co.za.
06 Get It Magazine October 22

Since we’re talking roses ... it’s time
to diarise the annual Rose Show
hosted by Gold Reef Rose Society.
It’s a blooming marvellous event ...
you can stroll, stopping to literally
smell the roses, and admire the
flowers exhibited by all who love
these blooms. The show’s open
to anyone, the winner is crowned
Queen of the Show (and takes home
R1000), Ludwig Taschner is the
principal judge, assisted by Barbara
Wood, and entrance is free. Loads
of rosy calendars, notebooks and a
wonderful raffle ... so credit cards
essential. It’s on at Benmore Centre,
open from noon on Friday, Oct 7
until 3pm on Saturday, Oct 8. Details
goldreefrosesociety@gmail.com
Botanical Flower Ritual Bath Salts are not just
beautiful ... they’re also beneficial. It’s said that using
bath salts helps fight low energy, increases alertness,
boosts skin health and helps reduce hormone-related
problems like PMS symptoms. They also help with a
good night’s sleep. R85 from wildflowerstudio.co.za
Bohemian
Grecian maxi
dress with deep
V neckline
in pink rose.
R1599 from
tributestore.co.za
October 22 Get It Magazine 07

Ralph Nortje, Steve McCulloch
Nomfundo Mlaba
Reinhardt Rheeder, Rudolph du Preez
Revved up
There are many luxury brands launching SUVs
which are simply unaffordable to the average
South African. Say hello to Proton ... back in the
country in a new partnership with Geely, and
looking mighty fine. We were at the launch of
the return of Proton, as well as of the Proton
X50 and X70 ... quality SUVs nicely parked in the
affordable price bracket. All impressive world-class
technology - from voice-activation, active and
passive safety features to parking systems, both
models have enhanced features for the driver and
passenger’s comfort. Plus ... big bonus, they’re also
affordable to run. It’s high 5s all round for both
SUVs with a 5-year warranty (unlimited mileage,
and transferable), 5-year/80 000km service plan,
5-year roadside assistance and 5-star ratings in
financial packages, safety, luxury and technology.
Get revved up to test drive one of these new
models. Details: www.proton.cars
Trevor Morey, Taryn Fleming, Greg Snodgrass
Stephen Theodosiou, Raoul Arendse
08 Get It Magazine October 22

Tengku Hazif
Proton X50
Anele Ndlovu
Brandon Marry, Collin Khanye
Terry Horseman, Alan Horseman, Paula Ludick, Natasha Peterson and (back) Lizette van der Merwe
October 22 Get It Magazine 09

For the
love of
earth
You might not need those soggy teabags or carrot
peels. But Carmen Jordaan does. Here’s why.
Making your own compost is one of
those ideas that seems really great
at the time. Like making your own
body scrub or jam. The reality is rather
different though, as anyone who has
tried to stop their dog from drinking
stinky compost water will tell you.
“That’s one of the reasons we started
Whole Earth Organic Farm,” says
Carmen Jordaan. “So many people
want to make their own compost, but
they just don’t know how to. We’ve
taken away all hard work.”
It’s how Whole Earth Organic Farm
makes compost that’s so remarkable,
though - it does so by collecting the
kitchen waste that most people don’t
know what to do with. The company
not only collects the waste from your
home; it also provides the bin for
you to stash your peelings and other
leftovers in between collection days.
Then ... once they’ve done the magic,
the ready-to-use compost is delivered
back to you on the same day they
next collect your waste.
“The problem is that food waste
is one of the biggest producers
of methane, one of the biggest
contributors to global warming.
Usually, it ends up as landfill – but
there’s so much you can do with it.”
Preventing soil erosion is a prime
example. Yes, it’s hard to see how your
old carrot peels and eggshells can
put a stop to the formation of bare
land, but Carmen explains that it’s all
about returning nutrients to the soil.
Get that right, and you set off a chain
reaction - good soil means plants can
grow, more plants attract bees and
other insects, and before you know it,
there’s a thriving ecosystem in place
where once there was barren land.
Carmen’s idea for helping
homeowners find a solution for
kitchen waste is a natural extension
of her experience in recycling. She
explains that she has been part of
Nature has provided
us with all these
solutions – we just
have to take note
and use them!
the industry since graduating with
an Honours degree in Environmental
Management. “I was delighted when
I found out, at a university open day,
that this was actually a subject I could
study!” she recalls.
Carmen’s wonder stemmed from
the fact that the environment was
tightly bound into most of her
family’s activities. “My dad is one of
the top birders in South Africa and,
while my mom was also passionate
about birdlife, plants were her real
love. Before I was old enough to walk,
they used to put me in a backpack
so that I could accompany them on
their hikes,” she says. Carmen’s mother
was “obsessive’” about indigenous
plants, and it wasn’t unusual for her
to urge friends to remove an invasive
species from their gardens or to
rescue indigenous specimens from a
building site.
Carmen says she is just as bold
when it comes to taking action for
the environment. So, when she was
approached by a recycling company
to help it boost customer numbers,
she leapt at the opportunity. “I walked
from house to house, urging them
to sign up with us,” she says. It was
gruelling work, but her dedication
paid dividends ... in just a few months,
the company’s monthly collection
of recyclable waste had rocketed
from 600kg to 120 tons. However,
the company’s curbside collection
division came to an end in 2014,
at which point Carmen decided to
register her own company.
Shortly afterwards, she was contacted
by Whole Earth Recycling, which
at the time was running at a
massive loss. “Again, I was given the
opportunity to turn things around –
but I wasn’t sure if I could do it this
time.” Carmen was finally convinced
10 Get It Magazine October 22

y the realisation that she could help
the company’s employees keep their
jobs. She convinced some of the
drivers who worked alongside her
at her previous company, and who
had lost their jobs, to join her in this
new venture, and by the end of the
second week had grown the client
base sufficiently to offer each two
days of work.
Eventually, she and husband Danie
had nurtured the company to a point
where they were able to purchase
their own fleet of vehicles and were
even able to move to bigger premises.
“That’s when we started thinking
about solutions for food waste,”
Carmen says. Danie, who is also an
avid gardener, was just as eager to
find a way to turn kitchen leavings
into a force for good, and so the
couple bought a piece of land, taking
occupation in July and setting up
Joburg’s very first company to offer
both a food waste and curbside
recycling collection service.
Carmen says that watching the
farm’s compost heap grow has been
nothing short of thrilling: “As soon
as we smelled that yeasty smell,
we knew that the microbes were
at work. We told ourselves it was
finally happening!” Her customer
base is just as excited, and within
days of setting up the service, 100
households had signed up to have
their food waste removed.
Carmen admits that although it has
been deeply satisfying to watch her
business’s upward trajectory, there
have been times when it would
have been far easier to walk away.
“I held on because of my passion – I
think if that key ingredient is absent,
it becomes a lot harder to carry on
when things get tough. But I’m also
determined, and when I set my mind
to something, I make it happen
– especially when it’s something
as important as looking after the
environment. Because although I
appreciate nature for its beauty, I’m
also able to see the bigger picture
... I understand how we could end
up in a situation where we have
nothing left if we just keep taking
from the earth.”
That’s why her and Danie’s plans for
Whole Earth Organic Farm extend
beyond food collection. Ultimately,
she says, they would like to plant
a natural forest that will provide a
home to the bushbabies that are still
left in the area. They hope that their
neighbours will also take part in the
project so that the little creatures
have a belt where they can explore
and flourish.
They’re also looking forward to
opening the farm for ‘Sustainable
Sundays’ ... occasions where visitors
can take part in veggie picking and
compost making. Also on their list is
the establishment of an earthworm
farm, as worms are the most efficient
composters around. “Nature has
provided us with all these solutions
– we just have to take note and use
them!” she concludes.
Details: wholeearth.co.za,
Facebook: wholeearthrecycling and
wholeearthorganicfarm,
Instagram: @wholeearthrecycling and
@wholeearthorganicfarm
Carmen’s tips for
raising an earth lover
Carmen attributes her own
love of nature to her parents
encouragement to explore
the world around her. “That’s
why I think it’s important to
involve children in nature
wherever possible. Take
them on trips to places
like the Magaliesberg so
they can see what life’s like
outside the city. Walk our
koppies with them, spend
time outdoors so they can
see what it is we’re trying
to preserve.”
Text: LISA WITEPSKI. Photo: MEGAN BRETT.
October 22 Get It Magazine 11

Bloom
Beautiful beauty buys for
the first flush of Spring
Clarins Lip Comfort Oils in eight delicious shades - think
raspberry, strawberry, honey and pitaya, have a trio of plant oils,
including organic Sweetbriar Rose oil to help revive, comfort, and
protect lips while visibly plumping with all-day hydration and
nourishment. This lip care treatment kisses lips with a sheer hint of
colour and mirror-like shine. R380 each from clarins.co.za
Aimed specifically at the 35 plus woman, NUXE’s new Merveillance Lift
is a superb wrinkle-firmness correction routine. The five anti-ageing care
silicone-free products - with 96 per cent natural-origin ingredients, are
real sensorial treasures with their amazing active textures and irresistible
scent ... a subtle bouquet of freesia and magnolia on a base of white
musk Firming Powdery Day Cream, Firming Velvet Cream, Lift Eye Cream
Concentrate Night Cream and Firming Activating Oil Serum. Buy online
from orleanscosmetics.co.za
Tired,
lacklustre
complexion
... caused
by weather
changes, pollution,
UV/IR lights, fatigue,
tobacco and stress. New
on the shelves, Filorga
Oxygen-Glow CC
Cream is a perfecting
radiance cream
that evens out and
illuminates the complexion
immediately, giving your skin a rosy glow -
one that adjusts to every skin colour. It is, quite
truthfully, a miracle in a tube ... a breath of
fresh air that leaves your skin rehydrated deep
down, its plumpness restored and fading fine
lines. R590 from skinmiles.co.za,
justskinclinic.co.za, absoluteskin.co.za,
shopfomo.com and riekiemedaesthetic.co.za
12 Get It Magazine October 22

Gatineau Hydra Aura
Water Cream is a water
fresh gel with Barbary Fig,
Alpine Skullcap, Dead Sea
Salt and Seaweed Actives,
which promotes lasting
hydration whilst targeting
lines and wrinkles, for skin
that is revitalised, glowing
and silky smooth. It is ideal
for dehydrated skin as an
intense replenishment and
rehydration solution. R710 •
And brand new from Gatineau,
this Defi Lift Firming Facial
Oil helps firm skin, reduces fine
lines and wrinkles. It’s nutrient
rich, easily absorbed and gives
you a smooth, radiant, healthy
looking complexion. R1350
from orleanscosmetics.co.za
Instant glow, lift and firmness. Who
wouldn’t say yes please! Clarins Super
Restorative Rose Radiance Cream
gives your skin a morning wake-up call
... helping mature skin regain vitality and
shape. R1750 from clarins.co.za
Rosy-hued lips ...
RVBLAB Matt & Velvet
Lipstick in 38 is the perfect Spring lippie.
R345 from orleanscosmetics.co.za
Kate Sunley Rose Luxury Bath Oil (there’s
also rose geranium and jasmine options)
is nourishing and fragrant that soothe
and hydrate the skin. It’s also a luxurious
treat and we adore the packaging. R240
and a more generous bottle for R460.
Details: katesunley.com
Bold. Modern. Graceful.
Sì Passione Éclat De
Parfum is Giorgio
Armani’s newest
fragrance. Belonging to
the Floral Rose family, it’s
all bright blackcurrant
and bergamot with two
captivating roses notes.
From R1375 at Edgars,
Woolworths, Truworths,
Foschini and Arc stores.
October 22 Get It Magazine 13
Compiled by: KYM ARGO

Editor’s Choice ...
PRETTY DELICIOUS!
From teas to tonics ... the ed’s eating and drinking pretty this October
We’re keen to celebrate anything really
... Spring, a birthday, the weekend. So
we’ve always got a bottle of bubbles
on hand. And a firm fave is this Krone
Vintage Rosé Cuvée Brut 2020, from
the Twee Jonge Gezellen Estate. A blend
of 92 per cent Pinot Noir and eight
per cent Chardonnay, this gossamer
pink wine is a blend of cleansing citrus,
blood orange and mandarin, followed
by a bright-fruited core of raspberries,
strawberries, cranberries and white
peach. It’s gorgeous with a simple picnic
of charcuterie, crusty sourdough bread
and ripe, melty Camembert, and for a
more formal meal, with salmon with
crispy skin crackling and wild black
rice or rolled porchetta, or duck with
cherries. R190 a bottle from your
local wine store or grocer, or online
from kronecapclassique.co.za
This Black Rose Wildflower Flower
Tea Potions is just lovely to sip at the
end of a work day, while sitting outdoors
and grounding. 100 per cent natural loose
black tea with wild roses, it has a gentle
rose fragrance and flavour. R100 from
wildflowerstudio.co.za
Do the can-can ... with the funky, eye-catching new
Stellenbosch Hills Polka. This snappy new cousin
of the easy-drinking, fun-loving Polkadraai range
by Stellenbosch Hills includes a Chenin Blanc/
Sauvignon Blanc (bright, with grassy aromas and
flavours of tropical fruit), a Rosé (a delicate salmon-pink
wine, all red berries and floral blossoms, with a hint of
sweet melon and stone fruit) and a Pinotage/Merlot (a
crowd-pleaser with upfront berry fruit, plums and hints
of chocolate and French oak spice) ... all in convenient
250ml cans. Lightweight, easy to pack (so great for
picnics), easy to dispose of when empty ... or simply
because you Polka can, can. Around R32.95 each from
local bottle stores or stellenbosch-hills.co.za. Share your
can-loving-moment on Facebook (StellenboschHills),
and Instagram @stellenbosch_hills.
14 Get It Magazine October 22

This delish Barrett’s Ridge Olive & Rosemary
Focaccia Bread Mix comes in a rustic enamel
dish that can be kept and reused. And
it’s so easy. Simply add 340ml water to
the mix, drizzle with a little olive oil
and bake. Voila ... freshly focaccia
bread at home. Keep a tin or
two in the grocery cupboard.
R139 from yuppiechef.com
Oh my. Our editor’s a bit of a ditherer over favourite flavours
so imagine the joy when she discovered the newly launched
Sally Williams (love the nougat!) Celebrate Assorted
Turkish Delight box .. rose flavour along with orange, lemon
and cherry. R50 from your local SW stockist.
Monin Rose Syrup has
a rich aromatic flavour,
and adds a light, floral
accent to springtime,
romantic cocktails, wine
spritzers and pretty
mocktails. R69.
Created by a Citrusdal family,
this Cedarberg Aqua Original
Rose Tonic uses water which
originates from pristine
peaks and flows down
through layers of Cape
Sandstone, nature’s own
superior filter. Made with
this pure mineral water,
as well as juniper berries,
blood orange and quinine
then lightly flavoured with
fragrant rose, it’s an allnatural
tonic water bottled
at a source up in the
Cedarberg Mountains, and
is as good on its own or as
a mixer. There’s a sugar-free
option, too. R79 for a pack
of six from yuppiechef.com
This sweet scented Nielsen
Massey Rose Water is a
steam distillate made
from the purest rose
petals. We use it when
we’re in a Middle
Eastern, Indian, Greek
kind-of-mood ... baking
baklava or making a
fragrant rice pudding.
You can use it to flavour
cream (sensational
when served with a
French pastry), or sugars.
Use it when you’re
cooking with white
chocolate or vanilla,
and, on a more savoury
note, goes well with
soft cream or ripe Brie
cheeses. R289 from
yuppiechef.com
Compiled by: KYM ARGO
October 22 Get It Magazine 15

Entertain
with love
When Cailin Wandrag invites you to lunch ... you don’t hesitate. Accept with glee!
Cooking. Eating. Entertaining. When
you do it right, you do it with love.
And it’s so obvious, when chatting to
Cailin Wandrag, that love - and family
- take centre stage.
“My mom and my gran both had
a huge influence on my love for
cooking and entertaining. I come
from a long family history of cooks
and entertainers.
“Naana, my gran on my mom's
side, was an exceptional cook ...
the whole family still uses all her
recipes today. In fact, I'd love to do
a Naana cookbook one day. Each
of her daughters and my cousins
have a few of her
handwritten recipes
... each filled with
lovely anecdotes and
Naana quotes.
She was ahead
of her time with
everything she did
and she started
experimenting with
curries, spices and
chillies early on. And
there was no such thing as a curry
in our family ... every dish had to be
called by its proper name, proper
pronunciation and the proper region
it came from. I wish she was still
alive to read one of my favourite
cookbooks, Dishoom - From Bombay
with Love - she would have loved it!
“One of my favorite memories is
my gran helping put together a
Moroccan menu for my matric final
home economics prac. I used her
authentic clay tagine, she helped me
mix and roast my spices, and taught
me how to make flat bread,” Cailin
16 Get It Magazine October 22
recalls, adding that the effort helped
her achieve an A.”
Her mum, too, plays a part in her
foodie background. “My mom is a
self-taught professional cook, and
a very talented entertainer. She has
an incredible knack for flavours - she
makes the BEST of everything and
then never remembers how she made
it. I love cooking with her, with a glass
of vino, sharing new recipe books and
brainstorming ideas together. She also
has green fingers and she, and my
gran, instilled the love of growing my
own herbs and flowers for picking for
my home and table.
One of my favorite memories is my gran
helping put together a Moroccan menu
for my matric final home economics prac.
“My sister took a bit longer to start on
the cooking journey, but she is now
one of those incredible inventive
cooks who hates following a recipe.
We call her the queen of sauces and
salads. I'd love to enter a cooking
competition with her ... I'm better on
the technical stuff but she's brilliant
at inventing dishes and styling.”
Cailin, who lives in Parkview with
husband Erik and two sons, Jaydon
and Riley, along with three dogs, a
gorgeous tiny Siamese, Coco, a frog
and six fish, adores entertaining. “I
love a more informal style of cooking,
so my favourite way of entertaining
is a harvest-style table, with breaking
bread and an eclectic array of dishes
from all over the world. One of my
favourite chefs is Ottolenghi ... all
his recipes taste incredible, and his
cooking style lends itself to Alfresco
style dining. I love experimenting
with new dishes and I will make a
dish over and over until I perfect
it. My boys - Jaydon, who’s 20 and
studying engineering in the Cape,
and 18 year old Riley, who is writing
matric this year, remember the Oxtail
Winter, the Pavlova Summer, The
Lamb Curry July and The Noodle
November! But my favourite was the
lockdown sourdough
bread baking ... our
neighbours, friends, and
family would receive a
regular loaf of freshly
baked sourdough
bread during the worst
months of lockdown.
I even made hot cross
buns for the first time
(many times actually,
until I got them right!).”
Thinking of a favourite go-to dish
is a tough decision, she says. “In
winter, definitely a good lamb curry,
I loved making the Nihari Lamb
Curry and Awadi Lamb Biryani from
Dishoom this winter, with all the
accompanying dishes such as raita,
Daal and Naan. The sourcing of the
different spices is all a part of the
journey, and the best part is making
your own roasted Garam Masala!
In summer a quick and easy whole
hot smoked salmon from Lavish
Foods, with a sour cream, dill and
horseradish cream, accompanied
by a salad with seasonal charged

veggies and fruit, and a generous
cheese board, would be the go-to
dish. Drinks wise, I’m loving the
new Starlino Peritivo Rose Aperitivo
... it has a zesty and citrusy taste, is
a gorgeous pink colour and when
served with lots of ice, is perfect
for lazy Sunday lunches on the
patio.”
Any failures? “Oh ... my biggest
failure was when I had family
over for a prawn and cashew nut
curry. I had bought gorgeous king
prawns for the curry and I was so
busy chatting to my cousin while
cooking that I accidently added a
cup of vinegar at the end instead
of a table spoon. Nothing I did
could dilute that vinegar taste!”
On the other side of the kitchen
scale ... her best dinner was an
end-of-year celebration with a
large group of mates. “I planned
it for months and I did a huge
harvest table with beetroot cured
salmon gravlax, gammon - with
my gran’s homemade mustard
recipe, smokey aubergine
dips, pate’s, artisanal breads
... the dessert was decadent
Persian fruit and nut cakes and
homemade nougat.”
Cailin dishes up food made with love. Be it a recipe handed
down from her Naana, or something put together from her
favourite deli (minimum cooking, maximum results), it’s always
impressive and generous and utterly delicious.
Hotel Starlino Rosa Spritz
Hotel Starlino Rosa is a naturally light aperitif from Italy
made with natural Elderflower, Grapefruit and Thyme. It
is a zesty and complex citrus forward blend of Italian pink
grapefruit, lemon and orange with an intriguing bittersweet
botanical distillation.
To make: 1 part Hotel Starlino Rosa Aperitivo; 3 parts Prosecco;
1 part soda water; garnish with a fresh sprig of rosemary.
Complied by: KYM ARGO & MEGAN BRETT
Photographer: NICOLE MOORE Details: nicolemoorephotography.co.za
• Make-up artist: Bronwyn Goddard. Details: 076-876-1300.
October 22 Get It Magazine 17

Table decor ...
I’ve collected most of my table décor
over many years. One of the most
important aspects of entertaining
is touching all the senses ... so the
table needs to look beautiful with
seasonal flowers, smell lovely with
fragrant candles - which also add
to the ambience of feel good and
taste good! I love buying inexpensive
‘fashion’ items from H&M ... they have
gorgeous dish towels which can be
used as napkins, and also have a lovely
range of inexpensive scented candles
and candle holders. MRPH has small
inexpensive glass vases of different sizes ... mixing them on your table is great
way to vary flower height and you only need a few flowers in a vase. Akanaka
Blooms is a local JHB based grower of beautiful seasonal flowers and have
open days where you can pick a bucket.
Musts ...
Five table décor pieces essentials everyone should have ... neutral place
mats or a good quality tablecloth – preferably one that hangs to the floor.
Generously sized napkins. Candles, candles, candles. Large platters for salads,
veggies and protein. Large round or square wooden serving boards. And an
eclectic mix of vases.
Never ...
Never run late with the food (I have done this a few times). Never leave your
guests unattended for long periods. Never forget to top up or offer new
drinks ... and never sit in direct sun or the freezing cold.
Little black book ...
Lavish Foods - Annie 082-781-5045
Greenside Butcher - 061-381-4374
Cheese Gourmet Linden - 011-888-5384
Dunkled Fruit and flowers - 011-341-0101
Akanaka Blooms - 071-854-7712
Quick and easy cheat recipes
BABY TOMATO AND BURRATA SALAD
WITH BASIL AND LEMON DRESSING
Burrata is becoming more widely
available now, I first tasted it at
Ice-Dream Land in Plett a few years
ago and have been hooked ever since.
The Cheese Gourmet in Linden has a
great one but try order beforehand
as it often sells out. As with any salad
use the best quality extra virgin
olive oil you can find. Some of my
favourite recipe's with burrata are
from Ottolenghi - anything fresh and
zesty goes with burrata and it's a
great starter.
Ingredients: 1 punnet mixed baby
tomatoes, large tomatoes cut in half;
2 to 4 fresh burrata; loaf of sourdough
or ciabatta bread thinly sliced, brushed
with olive oil and toasted; handful of
basil leaves; handful of basil leaves
sliced; 2 tablespoons Balsamic glaze;
juice and rind of 1 lime; 125ml extra
virgin olive oil; flaky salt and freshly
ground black pepper
To make: Toss the tomatoes in the
balsamic glaze with salt and pepper
about 30 mins to 1 hour before serving
to marinate. Mix the sliced basil, olive oil,
juice and rind of the lime and seasoning
for the dressing. When you are ready to
serve mix the marinated tomatoes with
the whole basil leaves, place the burrata
on top or next to the tomatoes and
dress with the dressing. Serve the toasts
on the side to spread with burrata filling
and tomatoes.
18 Get It Magazine October 22

PAMPELLE TONIC COCKTAIL
Made from handpicked grapefruits
from the sun-drenched French island
of Corsica in the Mediterranean Sea,
Pampelle is a complex aperitif. The
hero is the Star Ruby Red Grapefruit
that is responsible for its sweetly bitter
disposition. Whether you like it stirred
or tossed in a cocktail shaker, tonic
water makes an excellent addition to
any cocktail. To make: 1 part Pampelle;
top up with tonic water (we suggest
Fever-Tree); build over ice in a tall glass;
garnish with a slice of grapefruit
WHOLE HOT SMOKED SALMON WITH
CREME FRAICHE AND DILL SAUCE
This is such an easy dish and so rewarding,
the salmon is light and moist and the creme
fraiche sauce finishes it off beautifully.
You can keep a salmon in your freezer for
emergencies and it will defrost out of the
freezer very quickly.
Ingredients: 1 whole smoked salmon from
Lavish Foods - defrosted overnight in
your fridge. 250ml punnet creme fraiche; 1
heaped tablespoon of Horseradish sauce; 2
tablespoons of olive oil; a large handful of
fresh dill finely chopped; rind of one lime;
juice of 1 lime; seasoning
Method: Mix all the sauce ingredients
together, serve with salmon on a large platter
garnished with fresh dill, lime cheeks and
freshly ground black pepper.
HELEN'S FROZEN CHEESE CAKE
My beautiful Swedish friend Helen shared this lovely recipe
with me when our boys were tiny. I often make it as it's very
easy, it can be made up to a week before and is always a hit!
Ingredients: 250g good quality cream cheese; 3 eggs (whites
and yolks separated); 250ml whipping cream; 200ml sugar;
1 ts vanilla extract; 1 box digestive biscuits; pinch of salt
To make: Pulse or crush the biscuits until they are fine
crumbs, press them evenly into a cheese cake tin.
Beat the egg yolks and sugar until light and creamy, beat in
the cream cheese, then the salt and vanilla until combined.
Whisk the eggs white, then whisk the cream, both until
stiff peaks. Fold egg whites into the cream, then fold cream
mixture into the sugar mixture and pour over the biscuit
base. Freeze overnight. Take out of the freezer five minutes
before serving and serve on a platter or cake stand
with frozen raspberries. Yum!
October 22 Get It Magazine 19

Garden-to-plate
Share in the green celebration and have your pick of garden-inspired recipes
created by local foodie favourites. They serve up fresh dishes, refreshing drinks
and give handy tips on how to put out the very best Garden Day spread.
Garden-style focaccia bread
Host an intimate Garden Day celebration and break bread with close family and
friends. Food photographer and stylist Angelique Booysens (@theGoodRoots) is
all about cooking healthy dishes with sustainable ingredients, ideally straight from
your garden. Forage herbs and other edible plants from your green space to create
this tasty work of art.
Angelique’s homemade focaccia bread is not only hearty and delicious but also
exceptionally versatile. Wrap this Italian staple in a tea towel and serve up a picnic
snack that looks as good as it tastes, or wow your guests at lunch with this perfect
side for a crisp green salad. There is no end to the ways you can enjoy this focaccia.
20 Get It Magazine October 22
Ingredients: 3 cups & 2 tbs cake/ bread
flour; 2 tsp dry active yeast; 1 ½ cups
lukewarm water; 1 tbs brown sugar;
5 tbs olive oil; 1 tsp coarse sea salt
Garnish options to make it your
own: Rosa or sundried tomatoes;
peppadews; thyme; chives; rosemary;
capers; dill; olives
Method: Pour the water in a bowl and
sprinkle in the yeast, followed by the
sugar. Gently stir and set aside for
10 minutes until the mixture starts
to bubble. Add the flour, olive oil,
and salt. Mix the dough with your
hands or the paddle attachment on
your mixer for 5 minutes. The dough
should be sticky to the touch. Turn
the dough out onto a clean surface
dusted with flour. Stretch and fold
the dough a few times to create air
pockets. The dough should now be
soft, smooth, and slightly less sticky
to the touch. Transfer the dough to
a clean bowl and cover with a clean
cloth. Set aside for 1 hour or overnight
to rise and double in size.
Preheat the oven to 220°C. Drizzle
olive oil onto a baking tray and scoop
the dough into the tray. Stretch the
dough until it reaches the sides and
more or less fits the tray. Poke holes
in the dough with your fingers and
drizzle it with olive oil and coarse sea
salt. Use your favourite combination
of garnish options to create your own
garden scape on the surface. Lightly
press any ingredients into the dough
to stay put. Bake for 15 to 20 minutes
until golden brown.
Enjoy as an appetizer, side dish, or a
pizza base.

The exciting part is embellishing your recipes with fresh ingredients straight from your own
garden. Want some advice on how to do this? Download Candide, a garden community app,
where you’ll find lots of information, as well as an extensive knowledge base of plants, plant
identification, growing tips and recipe ideas. On Sunday 11 October, Garden Day will host
its first Virtual Garden Day Gathering with a host of events, including more garden-inspired
gourmet cooking via Zoom and Facebook Live. The final programme and details will be
released on Gardenday.co.za/Events at the start of October. You can also visit Gardenday.
co.za/GetInvolved for a handy toolkit to help you plan the perfect virtual celebration,
including downloadable invitations. Follow @GardenDaySA on Candide, Facebook,
Instagram, TikTok, and Twitter. Tag your posts with @GardenDaySA and #GardenDaySA to
share your green celebration with friends, family, and fellow plant lovers online.
Lemongrass ginger beer
Nthabiseng Ramaboa, or Chef Nti
as she’s known among foodies, is
passionate about keeping our rainbow
nation’s food stories alive. While her
travels have taken her around the
world, we’re delighted to have her back
on home soil where she’s reinventing
proudly South African dishes with a
modern twist.
For Chef Nti, ginger beer is
reminiscent of Christmas mornings
and celebrations in Soweto. Here she
shares what has become a staple at
her restaurant, The Taste Kitchen in
Gauteng. Put homemade goodness
on your Garden Day menu with this
refreshing summer drink.
Ingredients: 625g sugar; 250g chopped
ginger; 150g chopped lemongrass;
4 litres water; 2 lemons; 10g yeast; 1
pineapple cut into squares
Method: Bring 1 litre of water to the
boil in a large pot. Add the lemongrass,
ginger, and sugar and allow the sugar
to dissolve. Add the remaining water,
lemon juice, zest, and yeast. Rest the
mixture for 10 to 12 hours. Strain the
ginger beer and refrigerate.
Add fresh pineapple to elevate this
cocktail from utterly moreish to pure
magic. For even more flavour, serve
this with slices of fresh ginger. Add ice
or drink it slightly warmer – either way
works beautifully. Bottoms up!
October 22 Get It Magazine 21

Cheeky cheese
‘This delicious and creamy plant based ‘cheese’
is very easy to make, but still requires time.
I enjoy making this cheese from scratch, as
nothing tastes better than home-made. I
love using sunflower seeds, because they are
packed with nutrients but are also affordable”,
says Mokgadi Itsweng, chef, gardener and
author of Veggielicious cookbook.
Ingredients: 500g Sunflower seeds (soaked
overnight); 100ml lemon juice; 3 garlic cloves;
3tbs nutritional yeast; 1tsp cook’s seasoning
salt; 300ml water; 1 tbs Uju Spice Cheeky
Chilli Pickle
Method: Drain the seeds and blend with
lemon juice, garlic and water together into
a thick smooth paste. Season with cook’s
salt, nutritional yeast. Taste, making sure that
everything is well balanced. Transfer the
cheese onto a muslin cloth, tying a knot at
the top. Suspend the cheese over a colander,
placed over a dish (to hold the water from the
cheese). Leave the cheese in the fridge for
12hrs or longer. Unroll the cheese and shape
into 1 large ball or small balls, whichever you
prefer. Chop up some fresh herbs or chives
and roll the cheese into the herbs. Plate,
topped with Uju Spice Cheeky Chilli Pickle.
Serve with crackers on a cheese platter.
Uju spice seasonal salad
‘This salad uses whatever fruit and veg that are in season’
Ingredients: 500g Heirloom tomatoes; segments of 1 orange, grilled;
100g mange tout; 50g vegan cheese balls or feta; handful microgreens
Dressing: 1 tbs Uju Spice Cooks’s seasoning salt; 50ml white wine
vinegar; 80ml olive oil; 1 tsp honey; 1 garlic clove chopped; 1
teaspoon ginger, grated
Method: On a platter, arrange your fruit and veg. Place all your dressing
ingredients in a jar and shake to mix. Drizzle the dressing over the salad.
Top with microgreens. Serve.
22 Get It Magazine October 22

Beetroot Tarte Tatin
Jessica and Luke (@GoodtoGather)
put their inspirational farm-totable
philosophy to work with
this heavenly beetroot tarte
tatin. Jessica’s down-to-earth
cooking style turns the
traditional French pastry
upside down with a savoury
twist. The sweet, earthy
tones of beetroot set in
caramel and golden pastry
will be the star of the show
on Garden Day.
Put the finishing touches on
this plat du jour with edible
flowers or salad leaves cut fresh
from your garden. Enjoy it as a
sharing starter or main course with a
goats’ cheese salad. It’s easy to make, and it
looks incredible.
Ingredients: 10 - 12 medium-sized beetroots; 2 tbs butter;
2 tbs brown sugar; 2 tbs red wine vinegar; 2 cloves garlic;
thyme leaves; sea salt; 1 cup crème fraiche
Garnish options to make it your own: Salad leaves;
edible flowers
Method: Preheat the oven to 200°C. Trim the beetroots and
place them in a pot of cold water. Bring the water to the
boil and cook for 20 to 30 minutes until a knife can easily
pierce the beetroots. Drain and set
aside to cool before peeling. Melt
the butter in a heavy-based
skillet. Add the brown sugar
and stir until it dissolves and
starts to caramelise. Add
the red vinegar (take care
as this will create steam),
followed by the thyme
leaves and garlic. Stir to
combine and turn off the
heat. Cut the beetroots
in half lengthways and
arrange them on top of the
caramel mixture. Cut a round
from ready-made puff pastry to
cover the beetroots. Cut an X into
the centre of the pastry to let the
steam escape during baking. Place the
skillet in the middle of the oven and bake
for 25 to 30 minutes until the pastry is puffed and
golden. Remove the skillet from the oven and set aside for
5 minutes before turning it out. Be careful, the skillet will be
hot! Place a suitable platter upside down over the skillet.
Hold the handle with one hand (using a dry dish towel)
and place your other hand on the base of the platter. With
one quick and careful move, turn the platter and skillet
over. Top the tart with the crème fraiche and decorate with
salad leaves and edible flowers. Serve immediately.
Sweet and sour Korean Pickle
When attorney Lizz Pather is not empowering women
in business, she is tending to her weird and wonderful
selection of plants. She plants every bit of soil she can
get her hands on to grow unusual fruits and veggies like
Romanesco, Buddha’s Hand, and heirloom tomatoes.
For this crunchy, moreish sweet and sour side, Lizz harvests
plump white radishes straight from her garden. Add this
North Asian favourite to your Garden Day menu for a
refreshing tang of flavour that goes exceptionally well
with spicy food. Or serve this dish solo as a palate cleanser
between dishes.
Ingredients: 2 Medium to large white radishes; 1 cup water;
1 cup brown vinegar; ½ cup sugar; 1 tsp salt; sterilised glass
jar with a lid
Method: Wash and trim your radishes. Cut each radish
into round discs about 1cm thick and put the pieces in
the jar. Add equal parts of water and brown vinegar until
the radishes are covered. Add the sugar and salt and stir
to combine until both are dissolved. Seal the jar and leave
your radish mixture to pickle overnight. Serve chilled.
October 22 Get It Magazine 23

Nature
We’re taking our cues from nature, with the garden
We’re taking our cues from nature, with the garden
being our palette, and Asia our influence.
Take a look around your
garden to get hints of
what shades to use inside
... the possibilities are
endless. We’ve opted for
the obvious (but no less
alluring) greens, and for
inspiration, we headed
to the new flagship
Block and Chisel in
Sandton. Known for
an interior style that
straddles classic and
contemporary, country
and modern, and
European and Asian,
the B&C designers and
buyers offer timeless
sophistication and are
brave with colour and
textiles, and unafraid
to continuously shake
things up using an
eclectic mix of styles
and materials. Knowing
the importance of
needing real life
references, the store
has been cleverly
designed to be ‘inspired
retail’ ... all-natural light,
interesting nooks and
varied spaces which
show the versatility of
each statement piece.
We are fairly obsessed with the range of vibrant Asian Storage Collection pieces ... from lush and lime green and
turquoise to bright yellow and red, with greys, blacks, whites and naturals for the colour-nervous. This emerald
Fong Wen Cupboard (R24995) is high up on our Lust List. Accessorise with an oversized Asian Wuxi Pot (R1895),
cheeky Monkey-With-Umbrella cushion (R995), and botanical print (R1995). All from the new store or available online.
Details: 11 Charles Crescent, Strathavon or blockandchisel.co.za
26 Get It Magazine October 22

October 22 Get It Magazine 27
Text: KYM ARGO

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GET IT DIRECTORY

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GET IT DIRECTORY

Tintswalo Safari Lodge ... old school glamour in the bush
We’ve visited Tintswalo Safari Lodge before - years and years ago, and besides loving the luxury lodge, were
treated to some of the best game viewing we’ve ever experienced. So you can imagine how we leapt (Impala-like)
at the chance to revisit.
One of only three commercial lodges in the Manyeleti Nature Reserve, which sits between the unfenced borders
of the Kruger National Park, Sabi Sands and the Timbavati Reserves (so location wise, it really is prime territory ... you
couldn’t find better), the lodges boasts giving guests an authentic African Safari experience. A boast it lives up to ...
and then some.
From our arrival to when a guide returned our car back to the lodge for our departure, it’s just one well-thoughtout,
personal, mindful touch after another.
Let’s get the bags into the suite. Each connected by a wooden walkway but set apart so there’s total privacy, the
suites are stately ... befitting the 19th century explorers after whom they’re named. So there’s the Livingstone - no
explanation needed for this well known African explorer, and the Stanley - named after Henry Morton Stanley
who searched for, and found, the then-ailing and lost David Livingstone. There’s the Kingsley, where reminders
of Mary Kingsley’s fish discoveries are in carvings and paintings in the room, and the Burton - which may well be
our favourite ... all deep red shades and elephant lamps, with the hand-carved bed and baskets reminiscent of
Richard Francis Burton’s link with the East. The suites are all four-poster beds and Persians, soft laze-in-me sofas
and private plunge pools, inside-outside showers, wood-burning fireplaces and bar fridges (G&T in the pool after
lunch, anyone?).
There are, for families or guests on safari with friends, two suites for four guests, and if that’s not enough, there’s the
Tintswalo Manor House - a five bedroom lodge where children are welcome and your stay is completely tailor-made.
Ignoring the fact we could - given some good books and appropriate refreshments - happily stay for ever on
the deck and watch the wildlife stroll along the dry river bed, we’re slap bang in the middle of 24 000 hectares of
untouched African wilderness ... and a safari is about the animals. Game drive!
The twice-daily drives (that early morning wake up call’s hell, but worth it) are in open vehicles, and here, too, there
are conscious touches to cover every eventuality ... blankets and hot water bottles for chilly mornings and night
drives, ponchos for sudden downpours, insect repellent and sunscreen, and those all important drinks and snacks
for those who are a little peckish (top tip: ask for the Ranger Coffee on the morning drive ... hot chocolate with
coffee and Amarula).
The lodge boasts that the abundance of wildlife guarantees uninterrupted, intimate encounters with a great variety
of animals ... from the Big Five to the small (lion ant, rhino dung beetle, elephant shrew, leopard tortoise, and
red-billed buffalo weaver), there are colossal herds of large game as well as around 300 species of birds.
After the drives - be they the crack-of-dawn or sunset versions - it’s back to the lodge for breakfast or dinner -
sometime’s out in the boma under the stars. And heaven forbid anyone go hungry, there’s also lunch, high tea.
All served with carefully selected South African wines from the cellar.
In between eating, and drinking, and watching lions hunt and kudus graze, there’s a gym (no, we didn’t!), a
gorgeous spacious deck and lounge where we could catch up with fellow adventurers, a fabulous elephant hide
for some up-close-and-personal encounters, and a brilliant curio shop (our rule ... buy one memento at each
destination we visit). There is, for those who simply can’t help themselves, WiFi in all rooms and up at the central
lodge, and the luxurious Bushwillow Spa (yes, we did).
A stay at Tintswalo Safari Lodge is a proper treat ... and we love the fact that it’s not over when you leave. When our
first hard lockdown kicked in, and the lodges were deserted, the Tintswalo guides continued their early morning
drives - to monitor animal activity and conservation in the reserve. And they filmed what is now known as the
Tintswalo Safari Lodge Virtual Safari. The first broadcast on social media went live on 25 March 2020 with 41 092
views ... now the safaris have more than 14-million views from around the world. So now we, every evening, pop
over to the site, and watch as the guides track the day-to-day movements of a herd of elephants, see the madly
exciting (and sometimes tragic) sightings of wild dog pups, follow the Manyeleti’s magnificent Mbiri pride and
finding a lion cub in a tree. Gosh .... we love Africa.
Details: There are often specials, and South African rates, to be found on the website. All the rates shown include
accommodation and all meals, two game activities a day, house drinks and laundry. Visit tintswalo.com
32 Get It Magazine October 22

A classic
luxurious
safari
October 22 Get It Magazine 33

Spoil
October
In full bloom. We’re besotted with this Floriade print ... designed by Katherine Castle
exclusively for Maxwell & Williams. With half a dozen original watercolours, each
celebrating an iconic flower, your stainless steel bottles and cups have never looked
more beautiful. Double wall and insulated - so drinks stay hot or cold for up to six hours,
the cup holds a generous 360ml, the bottle 400ml, and they cost R299 each. If you
fancy the designs as much as we do, you’ll be delighted to know they’re also available
in fine bone China, teaware, cork-backed placemats and coasters and decorative tea
towels ... and you know Maxwell and Williams, so you know the Australian brand’s
tableware quality is top class. Find them at stockists including Takealot.com, Yuppiechef.
com and from the Maxwell & Williams online store. Details: maxwellandwilliams.co.za,
IG @maxwellandwilliams_sa and FB maxwellandwilliamssa
Fancy winning a set?
Simply pop over to
@get_it_joburg_north
on Instagram or
@getitjoburgnorth
on Facebook, find our
Maxwell and Williams
In Full Bloom post and
follow the prompts.
Entries close October 25.
34 Get It Magazine October 22