JHB North - Nov 23
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JOBURG NORTHERN SUBURBS<br />
TAMARA OSSO<br />
Combining art<br />
and dance<br />
Safari<br />
explorer-style<br />
at Samara<br />
WIN ...<br />
A case of<br />
Perderberg<br />
Cellar wine<br />
SUMMER<br />
TIME<br />
Fashion. Food. And<br />
hot weather good times!<br />
SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD<br />
NOVEMBER <strong>23</strong>
GET IT<br />
Editorial<br />
Caxton House • 368 Jan Smuts Avenue<br />
Craighall, Joburg<br />
Instagram: @get_it_joburg_north<br />
Facebook: Get It Joburg <strong>North</strong> Magazine<br />
Website: getitmagazine.co.za/<br />
joburg-north<br />
National Group Editor & National Sales<br />
Kym Argo<br />
kyma@caxton.co.za<br />
Facebook and Instagram:<br />
Get It National Magazines<br />
Website: getitmagazine.co.za<br />
Workflow & Studio Manager Megan Brett<br />
Contributor: Lisa Witepski<br />
Joburg Hub Sales<br />
Norman Dawe 010-971-3601<br />
Distribution<br />
Get It Joburg <strong>North</strong>ern Suburbs is<br />
distributed free of charge. For a full list of<br />
where it is available phone 010-971-3605<br />
Published by CTP Limited<br />
Competition rules<br />
The judges’ decision is final. Prizes cannot be<br />
transferred or redeemed for cash. Competitions<br />
are not open to the sponsors or Caxton<br />
employees or their families. Get It Magazine<br />
reserves the right to publish the names of<br />
winners, who will be contacted telephonically<br />
and need to collect their prizes from Caxton<br />
<strong>North</strong>ern branch within 10 days or they will be<br />
forfeited. Prizewinners’ names are published on<br />
our social media pages monthly.<br />
CONTENTS<br />
THIS MONTH<br />
04 Fill up your calendar with delightful dates<br />
06 Book Club ... thrills and chills between the pages<br />
08 Wishlist ... easy Summer living<br />
10 Social ... Joburg’s most beautiful race<br />
11 Social ... busy day on the greens<br />
PEOPLE<br />
12 Tamara Osso’s quest to meld art and dance<br />
18 Xoliswa Ndoyiya ... Made With Love ... for Mandela!<br />
BEAUTY & FASHION<br />
14 Super effective products for your skin<br />
16 Fashion ... coming in hot<br />
FOOD<br />
21 Light and fresh salad dressings<br />
22 A taste of what’s in Jamie Oliver’s new cookbook<br />
DECOR & GARDENING<br />
26 Revamp your bedroom into a haven<br />
28 Fill your garden with multi-purpose plants<br />
TRAVEL<br />
40 Off-the-grid safari experience at Samara<br />
WIN<br />
06 A R5000 (swoon with joy) voucher from Exclusive Books<br />
42 A mixed case of Perdeberg Cellar wines<br />
COVER PHOTO<br />
Photographer: Nicole Moore.<br />
Details: nicolemoorephotography.co.za<br />
Make-up: Makeup by Ryno,<br />
071-688-0242.<br />
Hair: Natalie Kieser, 076-335-5477.<br />
Outfit: Natalia Keet.<br />
Details: @nataliakeet on Insta.<br />
Accessories: Pichulik<br />
Details: Available in store @guillotine<br />
NOVEMBER <strong>23</strong><br />
16<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 03
If you have a date for the Get It diary page, email the info at least a month in advance to megan@caxton.co.za<br />
A hot date!<br />
Sunny days are here and we are catching all on show<br />
02<br />
A vibrant and cultural<br />
gathering where art comes<br />
alive in the heart of Rosebank. First<br />
Thursday at The Trov is showcasing<br />
the artwork of Estelle Dry-Muller. Give<br />
ear to enchanting melodies of live<br />
music while grabbing something<br />
to eat from the food truck. You are<br />
invited to Bring Your Own Bottle and<br />
raise a toast to the rich tapestry of<br />
African creativity. <strong>Nov</strong>ember 2 from<br />
5pm at The Trov, 39 Keyes Ave. Tickets<br />
cost R150 through webtickets.co.za<br />
04<br />
Make your way to<br />
Johannesburg Zoo for the<br />
Nappy Fun Run, Walk or Wheel<br />
with a pack of nappies in hand,<br />
as well as sun block and comfy<br />
walking shoes and leave your mark<br />
for children in need. Costs R100 for<br />
adults, R60 for children under 14,<br />
babies under 3 years free. Includes<br />
access to the Zoo for the entire<br />
day. Proceeds will be used to buy<br />
nappies for children with disabilities<br />
… an initiative by National Council<br />
of and for Persons with Disabilities.<br />
Registration at 6.30am, start time at<br />
7.30am until 10am at Johannesburg<br />
Zoo on Saturday, <strong>Nov</strong>ember 4. Book<br />
through quicket.co.za<br />
05<br />
Girls dirty day out! Be prepared<br />
to run, walk, crawl, climb, slide,<br />
balance and laugh your way along a<br />
5km obstacle course. Muddy Princess<br />
is here and if you don’t already know,<br />
it’s a mud run for all sizes, ages and<br />
fitness levels, with the main focus on<br />
fun. Minimum age is 6 years old and<br />
girls 13 years and younger require<br />
a fully paid and registered adult to<br />
accompany them. Various time slots<br />
on <strong>Nov</strong>ember 5 at Riversands Farm<br />
Village, Knopjeslaagte, Midrand.<br />
Tickets R299 for kids and R449 for<br />
adults through webtickets.co.za<br />
17<br />
Call up your girlfriends and get ready for sisters. SHOP-UP Summer<br />
Editon, a seasonal pop-up shopping experience run by two sisters-in-law,<br />
Rentia Austin and Mandy Morrow. Shop an array of fashion, accessories, gifting,<br />
beauty essentials as well as decor items and delectable eats and wine. Join<br />
the buzz, socialise, grab a bite to eat and sip in style with fellow sisters. Friday,<br />
<strong>Nov</strong>ember 17 from 11am until 7pm and Saturday, <strong>Nov</strong>ember 18 from 9am until<br />
4pm. CedarWoods of Sandton, 120 Western Service Road, Woodmead. Free<br />
entrance. Details: Follow @sisters.shopup on social media for more info.<br />
26<br />
Hear all of Carole King’s greatest hits, each song a testament to her life<br />
experiences. VR Theatrical has put together an all women cast in Up on<br />
the Roof - The Carole King Songbook. Sing to songs You Make Me Feel Like<br />
a Natural Woman, I Feel the Earth Move and You’ve Got a Friend. Show times<br />
are on Wednesdays to Saturdays at 8pm and Saturday at 4pm and Sundays at<br />
3pm from <strong>Nov</strong>ember 26. Pieter Toerien’s Montecasino Theatre. Tickets from R150<br />
through webtickets.co.za<br />
30<br />
Beyond Dreams, where dreams become reality ... a contemporary ballet and<br />
Spanish production of breath-taking leaps, soul-stirring music and pushed<br />
boundaries of traditional ballet, enticing audience members to journey into the<br />
realm of imagination. Presented by WRGUV Dance Company and the creators<br />
of Phetogo and Vignettes. Lesedi Theatre, Johannesburg <strong>Nov</strong>ember 30 and<br />
December 1. Book through wgruvdance.com/events<br />
04 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
Tease your taste buds and savour the moment...<br />
Some Vitamin D and a delicious Sunday picnic for two in a lush garden. The<br />
team at Maslow are ready to welcome you with a drink and a picnic basket<br />
packed with tasty goodies to tuck into … think Asian beef kebabs, seasonal<br />
veg quiche, peri-peri chicken drumsticks, a butter chicken filled wrap, roasted<br />
butternut and rocket salad, mini chilli bites of biltong, a white chocolate éclair<br />
and vanilla bean sponge with glazed berries. Plus a chilled bottle of Graham<br />
Beck Cap Classique ready to be popped while you lounge and listen to live<br />
music. The Maslow’s Sunday Society Picnic costs R1300, serves two people.<br />
All-white dress code. <strong>Nov</strong>ember 5 from 1pm until 5pm at The Maslow Hotel.<br />
Book through quicket.co.za<br />
Bottoms up<br />
La Parada, known for their<br />
signature Spanish-inspired cuisine,<br />
sophisticated beverages and<br />
inviting ambiance is not new to<br />
the streets of Jozi ... they have<br />
just opened the doors to their<br />
10th restaurant in Gauteng …<br />
La Parada Melrose Arch. Choose<br />
to sit inside and take in the true flair<br />
of the place or outside, a fusion of<br />
Melrose Arch and La Parada’s charm.<br />
There is also the Flamenco Lounge<br />
upstairs, reminiscent of traditional<br />
Spanish Whiskey Lounges. You<br />
can experience the popular casual<br />
dining shared tapas-styled dishes or<br />
explore the menu of Spanish pizzas,<br />
sushi plates and beefy mains. Just<br />
looking at their bar snack options of<br />
truffle potato skins and marinated<br />
olives in paprika, garlic & parsley<br />
gets our mouths watering. To no<br />
surprise, the drinks menu steals the<br />
show and exceeds the food menu<br />
with plenty of wine, spirits, cognacs,<br />
champagne and - not that we are<br />
counting - more than 30 cocktails<br />
waiting to be sipped over the many<br />
summer afternoons that await.<br />
Details: laparada.co.za<br />
Brunch & blushing mimosas<br />
Lazy weekend mornings and relaxing<br />
afternoons in the sun. Bottomless<br />
bubbly and a French-inspired brunch.<br />
Tucked away in the quaint little<br />
Birdhaven shopping centre in Illovo<br />
is Arbour Café and Courtyard and<br />
they are making your Summer days<br />
a little more bright with their new<br />
offerings. Famous for their gluten-free,<br />
buckwheat galettes (savoury French<br />
pancakes), you can now expect a few<br />
more scrumptious items on their new<br />
menu … Prosciutto & Brie Omelette,<br />
Smoked Salmon Trout Baguette and<br />
Fresh Apple and Goats Cheese Salad. On<br />
the sweet side, a light crepe filled with<br />
Amarena Cherry sauce topped with<br />
a scoop of creamy vanilla ice-cream.<br />
And if like us you enjoy a few glasses of<br />
bubbles over the weekend, they offer<br />
Bottomless Mimosa Brunches which<br />
are a huge hit. Bookings are essential.<br />
Details: email info@arbourcafe.co.za or<br />
call 010-753-2007.<br />
Cheers to local flavours!<br />
Bryanston’s Jacksons Real Food<br />
Market and Tiger’s Milk are hosting<br />
a Food and Wine Tasting Evening<br />
celebrating local vineyards, farmfresh<br />
flavours and simply having a<br />
good time! You’ll be able to wake<br />
up your taste buds with a delish<br />
selection of gourmet dishes and<br />
local South African wines. Meet<br />
the makers, mingle and chill out<br />
to live music. It’s also a chance to<br />
shop from the market and bag<br />
yourself some goodies to take<br />
home. You don’t need to be a wine<br />
connoisseur to enjoy an evening of<br />
good-for-you food and sustainablyproduced<br />
wine. No under 18s.<br />
<strong>Nov</strong>ember 9 from 6pm at Jacksons<br />
Real Food Market in Bryanston, 300<br />
Bryanston Drive. R95 entrance of<br />
which a portion goes to the local<br />
residents’ associations for upkeep of<br />
the Bryanston/River Club areas. Book<br />
through www.quicket.co.za<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 05
Book club<br />
Thrills and chills for our <strong>Nov</strong>ember book club<br />
A group of social media influencers have been invited to the opening of Jagged<br />
Island ... a private amusement park for the very rich, and the very influential.<br />
Posting every second of their VIP treatment, the group is super impressed.<br />
The schedule is jam-packed, with just one thing missing ... getting off the<br />
island alive. Author of The Island Natasha Preston has been scaring readers<br />
for years with her thrillers ... this one is just as creepy. Penguin Random House<br />
• Three teenage girls go to a party. Only two go home ... and they later confess to<br />
murdering their friend. But in the area where the girl went missing, hikers find<br />
the word LIAR scrawled in blood on a tree. Are the girls lying? And if so, why?<br />
Inspired by various true crime cases, All the Little Liars by Victoria Selman<br />
keeps you guessing, and has a wicked twist! Quercus<br />
06 Get It Magazine <strong>Nov</strong>ember <strong>23</strong><br />
Masottina Prosecco Collection 96 gets its name from the<br />
outstanding award of 96 points given to the Prosecco DOC Brut by<br />
Decanter magazine. This Brut prosecco is imported from a<br />
third-generation vineyard in Italy by Spirits and Bubbles ... and is<br />
perfect to toast to great friends and excellent reads at your next<br />
book club evening. You can buy it online from whiskybrother.com,<br />
R210 a bottle. Details: spiritsandbubbles.co.za
A young man, working for the US<br />
Marshals creating fake histories for<br />
people in witness protection, has<br />
the chance to find his father, who’s<br />
been in witness protection for years.<br />
But not without danger from his<br />
father’s enemies. Lindwood Barclay’s<br />
latest thriller, The Lie Maker, is as<br />
suspenseful as you can get. HQ<br />
JD Robb’s Eve Dallas (love her) is back<br />
- this time investigating the death of<br />
a retired police officer. It appears he’s<br />
committed suicide, but Eve thinks<br />
not. And is Eve ever wrong? Set in<br />
2061, Payback in Death is the 57th<br />
In Death thriller ... and they keep just<br />
getting better. If you haven’t read one,<br />
now’s a great time to start. Piatkus<br />
Chief Superintendent William Warkwick<br />
has, for years, been in charge of<br />
making sure the annual transport of<br />
the Crown Jewels across London goes<br />
according to plan. But this year, things<br />
are about to change. A master criminal<br />
is planning the most outrageous theft<br />
in history in Jeffrey Archer’s<br />
Traitors Gate. HarperCollins Publishers<br />
Welcome to paradise. We hope you<br />
survive your stay. That says it all, really.<br />
A scuba diving instructor. A world<br />
famous party island in Thailand.<br />
And someone who’s making sure<br />
backpackers never leave ... one<br />
murder at a time. Sara Ochs’ The Dive<br />
is a fabulously thrilling read ... but isn’t<br />
for you if you’ve planned an island<br />
holiday this December. Penguin<br />
Everything’s Fine caused a bit of<br />
a stir on BookTok. A love story, yes,<br />
but so much more. In college, Jess is<br />
almost always the only Black woman<br />
in her class. Josh is the entitled guy in<br />
chinos. When they end up working at<br />
the same investment bank, all sorts of<br />
sparks fly. The question ... is it ethical<br />
to date someone who goes against<br />
everything you believe in? Picador<br />
All these books available from<br />
Exclusive Books ... our fave<br />
bookstore. And it’s not just us.<br />
EB has just scooped the Best<br />
Bookstore award in the annual<br />
Best of Joburg Readers’ Choice<br />
Awards. No surprise there ... they<br />
take the award every year.<br />
Deservedly. Anyway ... to celebrate,<br />
they’ve given us a R5000<br />
Exclusive Books voucher to give<br />
away to one of our readers. That’s<br />
a serious amount of reading, right<br />
there! To stand in line to win, pop<br />
over to @get_it_joburg_north<br />
on Instagram, find our Win post,<br />
and follow the prompts.<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 07
Wish list<br />
Summer time. And the living is so easy.<br />
Perfect for warmer days spent<br />
outdoors, this Percy Picnic Blanket is<br />
made using recycled polyester and features a<br />
waterproof-coated reverse. The roll-up design<br />
and straps make it easy for you to carry.<br />
R1799 from Country Road at Woolworths.<br />
Make a splash in the latest<br />
sun-sational Birkenstock<br />
BIRKENSTOCK Eva collection.<br />
Lightweight, summer-ready,<br />
modelled on the cork original<br />
with shock-absorbing, waterproof<br />
features, they’re the perfect choice<br />
for the pool, beach, gym or spa.<br />
These are the iconic Arizona EVA,<br />
available in candy pink and sky blue<br />
(other styles in the range come<br />
in purple fog, faded lime, papaya,<br />
swoon!). R1199 from bashafrica.com<br />
Say hello to<br />
Dermalogica Liquid<br />
Peelfoliant - a<br />
peel which brings<br />
the power of a<br />
professional salon<br />
treatment into your<br />
bathroom. With<br />
ingredients that<br />
exfoliate and unclog<br />
pores, brighten and<br />
even, and exfoliate<br />
without stripping<br />
skin. Resurface, renew,<br />
repeat for radiant skin.<br />
R1499 from<br />
Dermalogica<br />
spas, salons and<br />
skin centres.<br />
08 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
From garden to plate. Mindful eating and<br />
deliciousness are at the core of the newly<br />
introduced Fairview plant-based dairy range.<br />
Famous for its artisan cheeses, its wine, and well,<br />
its adorable goats and their residential Goat Tower,<br />
Fairview has now launched a plant-based range<br />
of cheeses and ice cream. These new cheese<br />
products offer delicious, plant-based alternatives<br />
to everyone’s favourites ... meltingly-moreish<br />
mozzarella, tangy cheddar, velvety cream cheese,<br />
bold parmesan, and distinctive feta. And for those<br />
with a sweeter tooth, there is also plant-based ice<br />
cream in eight mouth-watering flavours ... think<br />
peanut butter, chocolate chip, coffee chocolate<br />
swirl, nut brittle, strawberry cheesecake, cookie<br />
dough. The range gives more options for those<br />
with dietary restrictions or allergies, as well as<br />
those sensitive to animals and the environment<br />
and who want to be more flexible with their<br />
dietary choices. You’ll find the range in selected<br />
stores now. Details: fairview.co.za<br />
Summer picnics call for a<br />
crisp, dry, classic rosé. Like<br />
Franschhoek Cellar Club<br />
House Rosé. Lovely story ..<br />
the wine was named after<br />
the legendary club house<br />
at the local sports club, and<br />
was made for easy social<br />
enjoyment. Made in a classic<br />
Provençal style, with an<br />
appealing pink-blush colour,<br />
it’s all sumptuous sweet<br />
red berries and cherries,<br />
tinged with discreet spice.<br />
Serve it chilled with smoked<br />
salmon, sushi, prawns,<br />
smoked chicken and cold<br />
meats ... perfect Summer<br />
picnic fare. R90 a bottle from<br />
franschhoekcellar.co.za<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 09
Thato Damans, Buhle and Sihle Ngwenya<br />
Beautiful race<br />
The SPAR Women’s Challenge Jozi was once again a colourful and vibrant<br />
celebration of fitness and the human spirit. Women from all walks of life and<br />
various communities took to the streets of Emmarentia and Greenside.<br />
The 5km event was a blast, and thousands turned up to take part in<br />
‘Joburg’s most beautiful race’ at Marks Park Sports Club. Many men also<br />
participated, showing their support for the women in their lives. But the<br />
10km run was always going to be the highlight, the Joburg race being the<br />
sixth and final one of the SPAR Grand Prix series every year. Selam Gebre<br />
of Ethiopia and Nedbank Running Club won the race in 00:33:41. With so<br />
many reasons to smile, this race was once again a massive success.<br />
Blantina Makgamotho, Veronica Esiang<br />
Shiloh de Klerk, Nicka Taljaard<br />
Photos: NEO PASHE.<br />
Keitumetsi, Lesego and Itumeleng Modiba<br />
Varsha Bhna, Greeta Bhoola-Govind
Wilma O’Neill, Tiffany Sham<br />
Busy on<br />
the greens<br />
The JD Group Charity Golf Day brought<br />
another round of fun, banter and networking<br />
to Randpark Golf Club, and once again it<br />
was all for a good cause. The annual event<br />
saw companies keep both the Bushwillow<br />
and Firethorn golf courses busy all day ...<br />
though when players were not on the greens<br />
somehow playing socially and competitively<br />
at the same time, they ensured the club<br />
house was jam-packed as they relived the<br />
events on the green, and took photos with<br />
former Springboks Victor Matfield and<br />
Nick Mallett. On the greens, there were<br />
refreshments at every hole, as companies<br />
ensured they had presence and vibe at their<br />
gazebos. These also featured mini-games<br />
such as putting from hula hoop to hula hoop,<br />
or ringing a bell at the Caxton and SPARK<br />
Media ‘ring for at thing’ wall to make magic<br />
hands appear and pour drinks for players.<br />
Tracy Schloesser, Gregg Dunn, Jackie Conradi,<br />
Karabo Mmoba, Thulani Manda, Thandile Rafisa<br />
Thandile Rafisa, Thulani Manda<br />
Photos: NICHOLAS ZAAL
CWhat’s the link between arabesque and acrylics, percussion and<br />
paper? Ask artist Tamara Osso. She’s on a quest to meld art and<br />
dance into something dynamic, distinctive and totally irresistible.<br />
Tamara’s take on performance art<br />
might sound fresh and exciting but,<br />
in truth, it’s simply a continuation<br />
of the journey she’s been following<br />
for years. “In my childhood, it was<br />
all about dance,” she explains. “I got<br />
through school by looking forward to<br />
my ballet classes. All I wanted was to<br />
be on stage.”<br />
Her dream came true, albeit after<br />
following a somewhat roundabout<br />
path. After finding herself broke in<br />
London, she returned to South Africa<br />
to study music and dance,<br />
then changed her focus<br />
to contemporary dance<br />
after joining the FreeFlight<br />
Dance Company. This was<br />
followed by a stint touring<br />
the world with grand<br />
musicals like Phantom of<br />
the Opera, which was every<br />
inch as thrilling as she<br />
imagined. But, increasingly,<br />
she found herself sitting<br />
backstage between breaks with a<br />
pencil in her hand, sketching the<br />
performers around her. “I realised that<br />
drawing was my way of processing<br />
my feelings, making sense of my day<br />
– but I didn’t know that’s what I was<br />
doing until the images came out.<br />
That’s when I came to understand<br />
that although my life had always been<br />
about dance, I now wanted to focus<br />
on art.”<br />
It was back to South Africa, this time<br />
12 Get It Magazine <strong>Nov</strong>ember <strong>23</strong><br />
reative calling<br />
to complete her degree in Fine Art at<br />
WITS. She never lost her love of dance,<br />
though: “In a sense, both disciplines<br />
are about embodiment – finding your<br />
space in your body, and manipulating<br />
a medium. In art, it’s your canvas; in<br />
dance, it’s the floor.”<br />
It was only when she started doing<br />
her Masters that she began to explore<br />
the commonalities she experienced,<br />
concentrating on Performing<br />
Mediums. But, she explains, her<br />
focus got slightly side tracked after<br />
I came to see how where I am and how I<br />
move influence the work I produce. I had a<br />
yearning to engage, connect, play’’<br />
the birth of her second son, whose<br />
epilepsy came to wield a significant<br />
influence over her works. Once again,<br />
art became about making sense of<br />
the world around her ... this time, to<br />
help her understand how his disorder<br />
affected him and how she could find<br />
a way to help him. Her world had<br />
changed drastically, as her primary<br />
concern was finding a way to end his<br />
seizures - which she did, flying to the<br />
UK for a surgery to treat his condition<br />
and spending six months there to<br />
complete rehabilitation.<br />
The family had only recently returned<br />
to South Africa when lockdown was<br />
declared – but what was for some an<br />
ordeal was, in Tamara’s experience,<br />
“glorious. For the first time in four<br />
years, we were living without anxiety<br />
around my son’s epilepsy,” she says.<br />
Once again, her feelings found<br />
their way into her art, which she<br />
describes as a celebration of life and<br />
her son’s recovery, “all jewel colours<br />
- like confetti or a party<br />
popper that had just been<br />
released”.<br />
It also became a time<br />
of learning. Although<br />
Tamara was relishing her<br />
new equilibrium, she<br />
was also keenly aware of<br />
the constraints on her<br />
movement – and since<br />
movement is an intrinsic<br />
part of her life, she was<br />
starting to struggle. “I came to see<br />
how where I am and how I move<br />
influence the work I produce. I had a<br />
yearning to engage, connect, play.”<br />
And so Tamara found herself back in<br />
a dance studio as soon as she was<br />
able - this time, at Moving Into Dance.<br />
This time, her intention wasn’t only<br />
to move, but consider how other<br />
people move, too, and to think about<br />
why and how we move together. In<br />
return for teaching ballet and body
conditioning, she spent time with the<br />
studio’s Afro-fusion dancers, recording<br />
their movements in charcoal, but not<br />
in the usual way - rather than drawing<br />
the dancers, she laid down paper for<br />
them to dance on so that every stamp<br />
of a foot, every swish of a toe, created<br />
its own mark.<br />
The resulting works culminated in<br />
a series of ‘performance drawings’<br />
recently displayed at David Krut<br />
Projects. She is particularly proud of<br />
the exhibition, she says, because it<br />
wasn’t just about her - rather, the art<br />
was created in community, and is a<br />
real representation of the chaos and<br />
beauty that is Joburg.<br />
It’s also given rise to some exciting<br />
developments. Through her work<br />
with Moving into Dance, Tamara<br />
conducted on a series of interviews<br />
with the company’s founder, Sylvia<br />
Glasser, and is considering using her<br />
learnings to embark on a PhD focused<br />
on the use of art as a therapeutic tool,<br />
as well as a vehicle that can activate<br />
communities. She has also become<br />
affiliated with Lefika La Phodosi a<br />
counselling community centre that<br />
offers art therapy for children from<br />
the inner city.<br />
What’s more, her work with Moving<br />
into Dance earned Tamara a<br />
scholarship in Italy from the European<br />
Cultural Academy, to develop new<br />
ideas for her community project.<br />
Here, she was struck by a new<br />
inspiration. “Being confronted by<br />
my Italian heritage, I created a<br />
performance piece based on my<br />
memory of making gnocchi with my<br />
grandmother,” she relates. She has<br />
since been invited to perform the<br />
piece, titled Soffritto, at the European<br />
Cultural Centre next year, and is<br />
currently fundraising to make this<br />
dream come true.<br />
In the meantime, she keeps searching<br />
for those vital connections – both in<br />
her work, and between the people<br />
she works with. “I think we have<br />
something really special in South<br />
Africa. We are tolerant of each other<br />
in a way that’s quite rare elsewhere<br />
in the world, and we have a crosscultural<br />
dynamic you simply won’t<br />
find anywhere else.”<br />
Details: osso.co.za, follow<br />
@tamaraosso on social media<br />
Tamara’s top tips for awakening your creative spirit<br />
• Don’t be afraid. Back yourself.<br />
• Collect with your eyes. Take note of the things that interest you. Draw them,<br />
photograph them or write about them.<br />
• Take it slow. First learn, then practice and only later, execute.<br />
• Be aware of your body in space - walk, meditate, dance! Anything that situates<br />
you into your environment.<br />
• Remember kindness wins, so consider your community and share<br />
your interests.<br />
• Tamara invites people from her community to Open Studio Art classes<br />
@that.space in Morningside on a Monday from 6pm to 9pm, Thursday 9am to<br />
noon and 6pm to 9pm. Bookings essential! Details: thatspace.co.za<br />
• Lefika Lo Phodiso welcomes assistance from volunteers as well as donations<br />
of stationery and art materials to support inner city kids through art therapy.<br />
Details: lefikalaphodiso.co.za<br />
• Take an Afro-fusion contemporary at Moving into Dance. Details: Moving into<br />
Dance on Facebook.<br />
• Tamara’s works are available for sales from David Krut Projects. Details:<br />
davidkrutprojects.com/artists/67611/tamara-osso<br />
Text: LISA WITEPSKI • Photographer: NICOLE MOORE. Details: nicolemoorephotography.co.za •<br />
Make-up: MAKEuP By RyNO, 071-688-0242. • Hair: NATALIE KIESER, 076-335-5477. • Accessories:<br />
GuILLOTINE with KIRSTEN GOSS and Au TERRA.<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 13
Taking all the best technology and using it to create a more accessible, affordable<br />
barrier range ... Forteve significantly improves the symptoms of atopic dermatitis.<br />
Locally made, it’s natural, and there are four products to choose from, Forteve<br />
Soothing Lotion (lightweight, suitable for babes and those with damaged skin),<br />
Soothing Cream (richer and more active), Intensive Urea 5% Cream (intense,<br />
for very dry, damaged and cracked skin - and those who’ve had chemo give it<br />
excellent reviews), and a Foaming Cleanser. From around R135 to R320, available<br />
online forteve.co.za and in store at Clicks.<br />
This Eco Diva Crème<br />
Brulee Body Butter is<br />
a best seller ... for good<br />
reason! With coconut,<br />
shea, Vit C, A, E and<br />
antioxidants, it a multiuse<br />
dose of natural,<br />
superfood goodness.<br />
Hydration, scarring,<br />
wounds, baby’s bums,<br />
stretch marks, and a<br />
gorg intimate lube.<br />
R435 from ecodiva.com<br />
Eco Diva Superfood Face Serum with<br />
seven nutrient rich oil hydrates and<br />
moisturises while reducing wrinkles and<br />
pigmentation. UVA and UVB protection<br />
included. R505 from ecodiva.com<br />
Sh’zen Anti-Fatigue Eye Gel is a<br />
cooling, soothing gel with Hyaluronic<br />
Acid, which plumps up eye contours<br />
and reduces puffiness and dark circles.<br />
R355. The Hyaluronic Acid Complex<br />
is a multi-beneficial corrective serum<br />
which targets fine lines, dullness and<br />
dehydration. R499 from sh-zen.co.za<br />
Hada Labo Tokyo, the Japanese<br />
skincare brand that has taken the<br />
beauty world by storm, is finally<br />
available locally. The number one<br />
selling skincare brand in Japan,<br />
it’s become a firm favourite<br />
among skincare fanatics, with a<br />
product selling every two seconds<br />
worldwide. And for good reason.<br />
Embracing traditional Japanese<br />
minimalism, these products are<br />
filled with top quality, hard-working<br />
active ingredients your skin will love,<br />
but are free from fragrances, dyes,<br />
mineral oils and other unnecessary<br />
additives. With Super Hyaluronic<br />
Acid - a game changer in the world<br />
of skincare, you can expect a major<br />
improvement in hydration, elasticity<br />
and plumpness. This Hada Labo<br />
Tokyo Hydration Range is designed<br />
for skins under the age of 40. The<br />
range includes a Concentrated<br />
Water Serum, a Moisturising Facial<br />
Sheet Mask, Intense Hydrating Skin-<br />
Plumping Gel, and Lotion No1 Super<br />
Hydrator. You’ll find it at Clicks stores<br />
and online from R181.30.<br />
14 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
SUPER SKINCARE<br />
Retinol. Hyaluronic Acid. Serums. Creams. Masks. It’s time to take your skin seriously.<br />
NeoStrata Skin Active Potent Retinol with 0.3% pure retinol<br />
(the gold-standard anti-ageing ingredient) is a next-generation<br />
powerful anti-ageing serum designed to visibly minimise age<br />
spots and wrinkles. With a blend of anti-ageing, brightening<br />
and nourishing ingredients, it’s suitable for all skin types with<br />
early ageing and mature ageing concerns. R1350. The key<br />
ingredient in NeoStrata Skin Active Hyaluronic Luminous<br />
Lift is Hyaluronic Acid complex, which helps boost hydration<br />
while plumping and smoothing the look of wrinkles for a<br />
volumised look. A lightweight gel, it has firming benefits and<br />
fades dark marks so giving a more even skin tone. R1610.<br />
From dermastore.co.za<br />
Institut Esthederm Paris has an<br />
exceptional range of Retinol and<br />
Hyaluronic beauty products. The<br />
Intensive Retinol Oil Serum (with Retinol<br />
0.3) and Cream both target wrinkles and<br />
uneven surfaces of the skin; the Intensive<br />
Hyaluronic range, which is brilliant for<br />
those suffering from intense<br />
dehydration, has a serum and<br />
cream (wrinkles and fine lines, with<br />
the cream helping oxidative stress,<br />
too), a hard working eye serum<br />
(tired looking eyes) and a mask<br />
(wrinkles and tautness). Priced<br />
from R877.39 to R1761.13 from<br />
skinmiles.com and Woolworths.<br />
The newly launched Lamelle RA<br />
Advance Cream has a combination of<br />
two of the most active yet extremely<br />
well-tolerated Retinoids. It reduces the<br />
appearance of wrinkles, fine lines, and<br />
uneven skin tone and texture while<br />
its collagen-boosting capabilities<br />
enhance<br />
skin firmness<br />
and elasticity.<br />
In addition,<br />
you can<br />
expect an<br />
improvement<br />
in radiance,<br />
courtesy of<br />
pigmentationinhibiting<br />
antioxidants.<br />
. Its smooth,<br />
silky texture,<br />
infused with<br />
deeply hydrating<br />
hyaluronic acid,<br />
ensures optimal<br />
absorption<br />
while effectively<br />
safeguarding your<br />
skin barrier. R1150,<br />
for your nearest<br />
stockist visit<br />
lamelle.co.za<br />
This Sknlogic Retinol 0.5 Booster<br />
is a fast-absorbing formula which<br />
promises to dramatically reduce the<br />
appearance of fine lines, wrinkles and<br />
hyperpigmentation. Perfect for those<br />
with uneven skin texture, hyperpigmentation,<br />
ageing concerns, and<br />
breakouts. R280. For dry, dehydrated<br />
and mature skin, Sknlogic<br />
Hydrating Serum is an intense<br />
treatment for additional hydration<br />
and anti-ageing support. It delivers<br />
immediate moisture to saturate and<br />
refresh dehydrated skin. R248, from<br />
salons and spas or sknlogic.com<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 15
Guess Stephi bag with curved<br />
bamboo top handles, R3499<br />
from guess.co.za<br />
It’s all in the detail. Mint one-shoulder top with large flounce, R329, and black<br />
fitted crop top with oversize floral on front applique. R429. H&M from Superbalist.<br />
Compiled by: KYM ARGO<br />
Inspired by the mythical island<br />
of Isla Hennes, the new H&M<br />
collection is a thrilling variety of<br />
soft tones, bold shapes and tactile<br />
textures. The island is all azure<br />
waters and vivid colour palettes,<br />
wild flora and graphic prints,<br />
with stripes and patterns adding<br />
frivolity. This short spaghetti strap<br />
dress is one of our faves. R329, in<br />
store on online from Superbalist.<br />
16 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
COMING IN HOT!<br />
Zaluki’s square-toe Pizzazz style slide is<br />
stylish, super comfy and handcrafted from<br />
the brightest, softest leathers.<br />
R990 including delivery<br />
from zaluki.co.za<br />
Long, lazy,<br />
sunny days call for<br />
summer-ready sandals.<br />
These gorgeous – and comfy<br />
- options are perfect. Emerald<br />
buckle mule, R229, and pink<br />
trim mule, R220. Team with a<br />
green peasant dress, R399.<br />
All from Miladys or online<br />
at miladys.com<br />
Oversize jumper in soft pointelle-knit cotton, R629, and<br />
sunshine soft knit dress, R329, from H&M from Superbalist.<br />
Hot pink embroidered cotton weave dresses,<br />
R529 and R429, from H&M from Superbalist.<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 17
Love<br />
Made With<br />
Text: LISA WITEPSKI<br />
How does a girl go from cooking<br />
alongside her mother in Queenstown<br />
to serving the likes of Arnold<br />
Schwarzenegger, Princess Diana<br />
and Naomi Campbell at presidential<br />
dinners? With a sprinkle of luck,<br />
dollops of daring, and a great big<br />
dash of passion.<br />
That, at least, was the case for Xoliswa<br />
Ndoyiya. “My first food influence was<br />
definitely my grandmother. She was a<br />
domestic worker, and every evening<br />
she’d bring home food from the<br />
place where she worked and tell me<br />
all about it,” she recalls. Her mother<br />
kindled those flames of interest, until<br />
Xoliswa’s curiosity around ingredients<br />
burst into a full-hearted love of<br />
watching people eat and enjoy her<br />
food. “That’s the very best part of<br />
cooking – when I’ve made someone<br />
happy, I’m happy, too. I love watching<br />
their faces and seeing their plates<br />
come back clean.”<br />
She also loves the process of<br />
cooking, mixing different ingredients,<br />
watching them all come together.<br />
That’s what drove her to experiment<br />
with different cuisines ... although<br />
her favourite dishes to cook will<br />
always be the food that reminds<br />
her of home - like oxtail, samp and<br />
beans and tripe, she became equally<br />
adept at whipping up chopped liver<br />
and gefilte fish when she got her<br />
first job, working for a Jewish family<br />
in Joburg. This is where she started<br />
to hone her kitchen skills, first at a<br />
class teaching Jewish cuisine, then at<br />
18 Get It Magazine <strong>Nov</strong>ember <strong>23</strong><br />
Every chef has an<br />
ingredient they turn<br />
to time and again. For<br />
Yottam Ottolenghi,<br />
it’s za’atar or harissa,<br />
Nigella Lawson’s is,<br />
rather more simply,<br />
salt. And for Xoliswa<br />
Ndoyiya, personal chef<br />
to former president<br />
Nelson Mandela, it’s<br />
love. As is clear from<br />
the title of her new<br />
book, Made With Love.<br />
the Coronation Hotel in downtown<br />
Joburg, where she cooked for the<br />
residents of an old age home housed<br />
within the hotel.<br />
It was around this time that a friend<br />
from Queenstown, also a chef, invited<br />
her to meet up. “I was told that she<br />
couldn’t get away from work, so she’d<br />
send a driver to fetch me,” Xoliswa<br />
says. Instead, the ‘driver’, who met her<br />
outside ANC headquarters at Shell<br />
House, invited her inside, where he<br />
led her into a boardroom filled with<br />
men wearing black and white suits.<br />
“They gave me a chair, asked me<br />
to sit down and started asking me<br />
all sorts of questions about where I<br />
come from and what kind of cooking<br />
I enjoy. Then, they asked what I would<br />
do if I were offered a job cooking for<br />
an icon.” Xoliswa was quite candid<br />
about the fact that she wasn’t on<br />
the hunt for a job just then, but she<br />
also made it clear that if the offer<br />
was a good one, she’d consider.<br />
She also made it known that, no<br />
matter what went on in her kitchen,<br />
nothing would be able to take her<br />
attention from her pots and pans – a<br />
useful skill in a kitchen that would<br />
come to be dominated by the tastes<br />
of celebrities.<br />
The next step saw Xoliswa driven to<br />
Madiba’s house - where she really did<br />
meet with her Queenstown friend.<br />
She also saw the great man for the<br />
first time. “I was shaking so much, I<br />
couldn’t move!” she remembers. In<br />
true fashion, he moved to set her<br />
mind at ease. “Do you know this<br />
man?” he asked, pointing to himself.<br />
When she answered yes, he asked<br />
her where she knew him from.<br />
“From newspapers and TV,” Xoliswa<br />
answered. “Then you know me, you<br />
know that you can relax,” he told me.<br />
And relax she did – because Nelson<br />
Mandela’s household was one where<br />
she was very quickly made to feel at<br />
home. “Although he was our leader<br />
and our boss, he was also like our<br />
father. He saw us as his children:
Meals and moments<br />
Xoliswa remembers that one of the first things Nelson Mandela said to her was “I believe you’re a<br />
great cook. Can you cook my home food?” When she answered ‘yes’, he told her she’d got the job as<br />
his personal chef. The first meal she cooked for him was roast chicken with orange sauce, basmati<br />
rice and roasted vegetables. “He didn’t eat the rice, but he later told me that it had nothing to do<br />
with the way I cooked it – he just didn’t like rice.”<br />
We may have helped him, but he<br />
helped us, too.” Xoliswa tells a story<br />
which shows the regard Tata held<br />
for his staff. “When he wanted his<br />
grandchildren to come and live with<br />
him, he first asked us if that would<br />
be alright. Of course we would never<br />
have denied him, especially since he<br />
had not been able to watch his own<br />
children grow up, but Tata said that<br />
our job was to look after him, not his<br />
family, so he wanted to make sure we<br />
didn’t mind.”<br />
She says she learnt three things from<br />
the father of democracy in South Africa<br />
- to share with people, to care about<br />
people and, mostly, to respect people.<br />
Xoliswa cooked Madiba’s favourite<br />
foods for 22 years, once, even flying<br />
from Queenstown to Johannesburg<br />
to have his uphutu amasi - sour milk<br />
and pap - packaged and smuggled<br />
into the UK, where he was visiting<br />
at the time, until he passed away in<br />
2013. But, missing him and the ethos<br />
he taught her, she was absolutely<br />
delighted when the Nelson Mandela<br />
Foundation asked her to head up<br />
Insights Restaurant, the eatery at<br />
Sanctuary Mandela. “I was so excited<br />
to see how his former home had<br />
become this beautiful hotel,” Xoliswa<br />
says, “and I am so very happy to<br />
be back in this kitchen, where my<br />
journey with Tata started. Nothing<br />
makes my heart happier than to greet<br />
the people who come here: I always<br />
say, ‘Welcome home’, because that’s<br />
what it is.”<br />
Xoliswa’s new book, Made With<br />
Love, is her ode to Mandela<br />
and the many years they shared<br />
together. Blackwell & Ruth, R420 .<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 19
ADVERTORIAL<br />
GOOD GUT HEALTH<br />
Yoghurt and amasi – your go-to for gut health<br />
Fermented dairy<br />
Fermented foods are the rising stars on our grocery shelves – and yoghurt and amasi When it comes to fermented dairy<br />
are South African favourites.<br />
products, there are many options<br />
Amasi is a proud part of our country’s food heritage and has substantial cultural to choose from: drinkable products<br />
importance. Using Amasi is also a great way to boost the nutritional value of your or spoonable forms, and products<br />
diet, and is convenient, easy to store and affordable. Having amasi and yoghurt<br />
with different amounts of fat and<br />
regularly also supports the recommendation of the South African food-based dietary protein. For example, you can<br />
guidelines that encourages us to ‘have milk, maas and yoghurt every day’.<br />
choose yoghurt with between<br />
So, why the focus on fermented foods? Because they’re good for gut health!<br />
0.5% and 6.3% fat, or have a plain or<br />
flavoured dairy snack.<br />
Opting for plain yoghurt and<br />
adding fresh fruit is better than<br />
having a sweetened product. In<br />
this way, you limit your intake<br />
of added sugar and at the same<br />
time ensure that you up your fibre<br />
intake and get lots of vitamins.<br />
Yoghurt can be used as an easy<br />
lunchbox filler for everyone in your<br />
family. It helps to keep you going<br />
between meals, can be used to<br />
make a salad dressing or sauces, or<br />
be the basis of a complete meal.<br />
For breakfast, why not try yoghurt<br />
blended with fresh fruit for an onthe-go<br />
smoothie, or have a poached<br />
apple and yoghurt sprinkled with<br />
some cinnamon as a healthy dessert.<br />
You can enjoy amasi as an anytime<br />
favourite, either on its own as a drink<br />
or in food. Keep it simple and pour<br />
it over pap for a quick start to your<br />
morning, stir it into soup or a sauce<br />
for a creamy dinner treat, or use it as<br />
a recovery drink after exercise.<br />
Go to www.rediscoverdairy.co.za/<br />
recipes/ for more ideas on how to<br />
make yoghurt and amasi part of a<br />
healthy, balanced diet.<br />
What is fermentation and why<br />
is it good for you?<br />
Fermented foods are made by<br />
adding beneficial microbes (friendly<br />
bacteria), such as lactic acid bacteria<br />
and certain moulds and yeasts, to<br />
food during processing. It changes<br />
a food or beverage in unique and<br />
beneficial ways.<br />
There are about 140 trillion bacteria in<br />
your gut, which help to digest food,<br />
produce vitamins, protect you against<br />
disease-causing microorganisms<br />
and help support your immune<br />
system. In addition to the health<br />
benefits of fermentation, the process<br />
also prolongs the shelf life of a food<br />
product through preservation, which is<br />
an important factor in food safety.<br />
Fermented foods for a healthy gut<br />
The best known benefit of having<br />
fermented foods is probably their positive<br />
effect on gut health if consumed daily. A<br />
poor diet, stress and taking medication<br />
like antibiotics or having anaesthesia<br />
can substantially affect the diversity of<br />
bacteria that make up the collection of<br />
microbes in your gut. Because fermented<br />
foods contain healthy bacteria, they<br />
are a source of live and active cultures.<br />
Making these foods part of your diet<br />
regularly can help to restore the<br />
balance in the gut. Moreover,<br />
studies have shown that<br />
having fermented foods<br />
and beverages often can<br />
increase the number of<br />
microbes in your gut<br />
10 000 times.<br />
For more information, visit www.rediscoverdairy.co.za<br />
or follow rediscoverDAIRY on Facebook.<br />
An initiative by the Consumer Education Project of Milk SA
Dress up & drizzle<br />
Prepare your own range of salad dressings. Mix and match using fresh ingredients.<br />
Pour into attractive bottles and serve or gift at your next get together with friends.<br />
FOR PORK<br />
Ingredients:<br />
2 short stems fresh rosemary, leaves<br />
stripped off and finely chopped to<br />
yield 5ml<br />
1 large clove crushed fresh garlic<br />
10 ml white balsamic vinegar<br />
100ml SPAR Apple juice<br />
50ml SPAR extra virgin Olive Oil<br />
1 ml salt<br />
Grinding of black pepper<br />
A rosemary stem to float<br />
FOR CHICKEN<br />
Ingredients:<br />
10ml Dijon prepared mustard<br />
80ml SPAR extra virgin Olive Oil<br />
15ml SPAR lemon juice<br />
60ml SPAR honey, warmed,<br />
for easier measuring<br />
FOR FISH AND SHELLFISH<br />
Ingredients:<br />
40ml white Balsamic vinegar<br />
80 ml SPAR extra virgin Olive Oil<br />
5ml bottled capers and a bay leaf, or a<br />
sprig of fresh or pinch of dried dill<br />
Salt and a grinding of SPAR Rainbow<br />
peppercorns to taste.<br />
FOR A CITRUS SPLASH ON GREEN<br />
LEAFY SALADS<br />
Ingredients:<br />
60ml SPAR Orange fruit juice blend<br />
a splash of SPAR 100% lemon juice<br />
5ml SPAR honey<br />
60ml SPAR Canola oil<br />
5ml white Balsamic vinegar<br />
FOR VENISON OR BEEF<br />
Simmer 50g frozen cranberries or<br />
mixed berries with 15ml SPAR honey<br />
and 125ml SPAR Pomegranate fruit<br />
juice blend. Mash well, or puree using<br />
a stick hand-blender until smooth. Mix<br />
in 125ml SPAR extra virgin Olive Oil<br />
and a dash of SPAR 100% Lemon juice.<br />
FOR PLAIN FISH OR POULTRY THAT NEEDS LIVENING UP<br />
Ingredients:<br />
60ml SPAR 100% lemon juice<br />
100ml SPAR Extra Virgin Olive oil<br />
1ml dried chilli flakes, (or thread-thin slivers of a fresh red chilli)<br />
Generous pinch each of ground coriander powder and ground cumin<br />
2ml salt<br />
15ml SPAR castor sugar<br />
1 large clove fresh garlic, crushed<br />
3ml finely grated lemon rind<br />
Whole or split chillis to float<br />
PREPARATION OF DRESSINGS<br />
Prep time: 10 minutes per dressing, serves approx 150ml per dressing<br />
Method:<br />
Measure each dressing-recipe ingredients carefully into its own jug. Stir to<br />
combine well. Pour through a funnel into sterilised bottles. The layers of most<br />
of these dressings will usually slowly separate out again on standing and will<br />
need shaking before use. If you are making a range for gifts, we recommend you<br />
prepare small batches of each variant. Being homemade, they do not contain<br />
preservatives and will not have a lengthy shelf life to make it easy to use them all<br />
up in a relatively short time. Do not refrigerate these dressings.<br />
Hints & tips:<br />
Unlike general cooking, use and appreciate the delicate flavour of an extra-virgin<br />
olive oil when preparing salad dressings. Leave a good space in the bottle neck,<br />
to allow for the dressing to be shaken well before using each time.<br />
Details: www.spar.co.za/Recipes<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 21
Jamie and the Med!<br />
Minimum fuss. Maximum flavours. Jamie Oliver’s latest cookbook<br />
will have you whipping up a Med feast, every night of the week.<br />
He shared three recipes with us ... a (delish) taste of what’s in the book!<br />
Jamie’s most popular cookbook goes Mediterranean in this<br />
mouth-watering follow-up. 5 Ingredients Mediterranean is<br />
everything people loved about the first book, but with the<br />
added va-va-voom of basing it on Jamie’s lifelong travels around<br />
the Med. It will, he hopes, give you a real sense of the countries,<br />
cities and islands that he’s been to throughout his travels over<br />
the past 25 years. More than 125 utterly delicious, easy-to-follow<br />
recipes, this book is all about making everyday cooking superexciting,<br />
with minimal fuss. A little more than half the recipes<br />
are meat free or meat-reduced, all are big and bold on flavour.<br />
Soups and salads and sarnies, pies and parcels, seafood and fish<br />
and chicken and meat, as well as lovely sweet things ... they’re all<br />
achievable by even the most timid of cooks, and are, says Jamie,<br />
a celebration of hero Mediterranean ingredients, flavours and<br />
combinations. Penguin, R540<br />
Easy fig tart<br />
Fruit & nut base, vanilla yoghurt & honey<br />
Take the fuss out of creating a showstopping<br />
dessert with this super-quick<br />
no-cook fig tart – a delicate base of<br />
crushed fruit and nuts, topped with<br />
yoghurt, figs and a drizzle of honey.<br />
Serves 8 • Total time 10 minutes, plus chilling<br />
300g luxury fruit and nut mix, 500g Greek<br />
yoghurt, 1 teaspoon vanilla bean paste,<br />
1 teaspoon runny honey, plus extra to<br />
serve, 4 perfectly ripe figs<br />
Line a 20cm springform cake tin with<br />
grease-proof paper. Tip the fruit and nuts<br />
into a food processor and blitz until fine<br />
and tacky (it should be easy to mould<br />
with your hands), then push and press<br />
it into the base of the lined tin, and<br />
2.5cm up the sides. Leave to firm up in<br />
the freezer for 1 hour. When the time’s<br />
up, mix the yoghurt with the vanilla and<br />
1 teaspoon of honey, then spoon into<br />
the chilled tart case. Freeze for 1 further<br />
hour, or until slightly set. Release the tart<br />
from the tin, halve or quarter the figs<br />
and arrange nicely on top, then drizzle<br />
generously with honey, to finish.<br />
22 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
Feta filo turnovers<br />
Fresh marjoram, runny honey &<br />
pistachio sprinkle<br />
“When I was a teenager visiting Cyprus<br />
on holiday, I was wowed by the recipes<br />
that would cook feta rather than just<br />
serve it in salads raw. For me, this is<br />
so incredibly simple, satisfying and<br />
impressive.”<br />
Serves 4 • Total time 20 minutes<br />
4 sheets of filo pastry, 200g feta cheese,<br />
half a bunch of marjoram (10g), 25g<br />
shelled unsalted pistachios, runny<br />
honey, to serve<br />
Lay a sheet of filo on a damp tea towel<br />
and brush lightly with olive oil. Crumble<br />
a quarter of the feta across one side of<br />
the pastry, leaving a 3cm gap around<br />
the edges, and pick over a quarter of<br />
the marjoram leaves. Carefully fold over<br />
the filo, press the edges to seal, then<br />
fold in half again, pressing down gently<br />
to secure. Brush lightly with olive oil.<br />
Place a large non-stick frying pan on<br />
a medium heat with a splash of olive<br />
oil, add the filo parcel and cook for 2<br />
minutes on each side, or until golden<br />
and crisp, then transfer to a serving<br />
plate. Meanwhile, bash or roughly chop<br />
the pistachios. Drizzle the parcel with<br />
honey and scatter over a quarter of<br />
the pistachios. Repeat with the rest of<br />
the ingredients, serving each parcel as<br />
soon as it’s ready.<br />
Big, bold<br />
flavours<br />
Garlic chicken<br />
Creamy chickpeas, spinach & sumac<br />
Inspired by some of the wonderful flavours of<br />
Lebanon, this quick dish is perfect for an easy<br />
meal. Hunting out nice fat jarred chickpeas is<br />
game-changing when it comes to both flavour<br />
and texture.<br />
Serves 2 • Total time 18 minutes<br />
4 cloves of garlic, 2 x 150g skinless chicken<br />
breasts, half a 700g jar of chickpeas, 250g baby<br />
spinach, 1 heaped teaspoon sumac<br />
Peel the garlic cloves and slice lengthways,<br />
then place in a large non-stick frying pan on<br />
a high heat with 1 tablespoon of olive oil,<br />
stirring regularly. Slice each chicken breast<br />
lengthways into 3 strips, then toss with a pinch<br />
of sea salt and black pepper. Once the garlic<br />
is nicely golden, quickly remove from the pan<br />
with a slotted spoon, leaving the flavoured oil<br />
behind. Go in with the chicken and cook for 5<br />
minutes, or until golden and cooked through,<br />
turning regularly.<br />
Remove the chicken from the pan and tip in<br />
the chickpeas (juices and all). Add the spinach,<br />
along with most of the garlic and 1 tablespoon<br />
of red wine vinegar, then toss over the heat<br />
until the spinach has wilted and the chickpeas<br />
are hot through. Season to perfection with salt<br />
and pepper, then return the chicken to the<br />
pan and finish with the reserved garlic and a<br />
generous dusting of sumac.<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine <strong>23</strong>
40 years of Frank,<br />
family and freshness<br />
There’s a place in the heart of <strong>North</strong>cliff where the vibrant colours and<br />
fragrant aromas of fresh produce greet you with a warm embrace.<br />
Impala Fruit & Veg, a family-run<br />
store, has been a cornerstone of this<br />
community for four decades now,<br />
offering more than just your usual<br />
fresh produce. It’s a hub of friendly<br />
faces, nourishing choices, and a deeprooted<br />
commitment to quality. Peel<br />
back the layers of this beloved store,<br />
and you’ll find years of dedication,<br />
passion and a sincere connection to<br />
the people it serves.<br />
Francisco De Agrela - better known as<br />
Frank - is the heart and soul behind<br />
Impala Fruit & Veg. His journey into<br />
this world began in the butchery<br />
business, but when his uncle offered<br />
him a role in his fresh produce shop,<br />
Frank leaped at the opportunity.<br />
Little did he know that this shift<br />
would ignite a lifelong passion for<br />
fresh produce.<br />
Frank’s joy stems from converting<br />
simple ingredients into attractively<br />
packaged goods. He often says it’s<br />
about positive transformation and this<br />
is precisely what he’s achieved with<br />
Impala. From a humble corner shop,<br />
he’s created a bright, vibrant space<br />
where freshness reigns supreme.<br />
It comes as no surprise that Frank’s<br />
presence in the store is a constant.<br />
Seven days a week, he immerses<br />
himself in the daily operations -<br />
from transporting the produce to<br />
connecting with staff and customers<br />
who have become like family. In fact,<br />
Impala has been a witness to children<br />
growing up and now bringing their<br />
own families to the store.
ADVERTORIAL<br />
Frank’s connection to the world of<br />
fruits and veggies runs deep. Since<br />
his father was a farmer and involved<br />
in a fruit and veg store himself, Frank<br />
would help out on weekends. As a<br />
result, his early life experiences have<br />
instilled a passion for fresh, healthy<br />
choices into his DNA.<br />
At Impala they don’t just stop at fruits<br />
and vegetables; they have their own<br />
range of nuts and dried fruits - Frankly<br />
Nuts. Their fridge holds a selection of<br />
dairy products, and their shelves boast<br />
a variety of spices and sauces too.<br />
The secret behind Impala’s success?<br />
Without a doubt, Frank. His boundless<br />
enthusiasm, hands-on approach,<br />
and commitment to quality create<br />
an atmosphere where customers<br />
feel not only valued, but cherished.<br />
But, Impala’s commitment to the<br />
community goes beyond just<br />
fresh produce. They also support<br />
local farmers and various charities,<br />
orphanages, retirement homes, and<br />
religious institutions in the area.<br />
This year, Impala is celebrating<br />
40 years of serving the <strong>North</strong>cliff<br />
community. And so they would like<br />
to thank their loyal customers for<br />
their support, especially in today’s<br />
challenging times.<br />
While the <strong>North</strong>cliff area has changed<br />
tremendously over the years, Impala<br />
has remained a constant in this everevolving<br />
landscape. Still offering the<br />
same fresh produce and unwavering<br />
quality as when the store first opened<br />
its doors.<br />
They pledge to continue serving their<br />
customers with a smile, ensuring that<br />
every visit is a delightful experience<br />
filled with quality and a dash of<br />
love. Impala isn’t just a store; it’s a<br />
testament to the love, dedication,<br />
and passion of the De Agrela family.<br />
Go for the fruits and veggies, stay for<br />
the warm embrace of this beloved<br />
community hub.<br />
Impala’s fave Summer fruit salad<br />
The grilled mango and avo salad is a delightful and refreshing dish that<br />
combines the sweet flavour of ripe mango with the creamy richness of<br />
avocado. It’s a perfect blend of textures and tastes that makes for a delicious<br />
and healthy addition to any meal. Here’s a simple recipe to get you started:<br />
You’ll need: 4 medium firm mangoes (peeled); 1 Tbsp canola oil; 1/4 cup lime<br />
juice; 1/4 cup olive oil; 1 Tbsp black sesame seeds; 1/2 tsp salt; 2 Tbsp minced<br />
fresh cilantro (optional); 1 Tbsp minced fresh mint (optional); 2 medium<br />
cucumbers (peeled, seeded and coarsely chopped); 2 medium ripe avocados<br />
(peeled and coarsely chopped)<br />
To make: Cut a thin slice off the bottom of each mango. Standing mango<br />
upright, slice off a large section of flesh, cutting close to the pit. Rotate and<br />
repeat until all flesh is removed.<br />
Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over<br />
medium heat 6-8 minutes or until lightly browned, turning once. Remove from<br />
heat; cool slightly. Cut into 2x2 cm cubes.<br />
Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and,<br />
if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to<br />
coat. Refrigerate until serving.<br />
Open Monday to Friday, from 7am to<br />
6pm, Saturday from 7am to 5pm,<br />
Sunday and public holidays from<br />
7am to 2pm. Impala Centre, 177<br />
Beyers Naudé Dr, <strong>North</strong>cliff.<br />
www.impalafruit.co.za, 011-888-4211.
Summer<br />
bedroom<br />
vibes<br />
26 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
With stress and anxiety on the rise due<br />
to socio-economic issues, it really is<br />
of high importance to prioritise<br />
your health and well-being by<br />
ensuring adequate rest and<br />
relaxation. Whether your need<br />
for recuperation comes from<br />
a long day of entertaining<br />
friends and family, a stressful<br />
day at work, or simply wanting<br />
to restore, your bedroom should<br />
be a haven of peace, tranquility and<br />
comfort. We’re loving the new ranges<br />
from Woolworths ... dreamy, sleep-worthy<br />
sheets, throws, scatters,<br />
with subtle but lovely<br />
detail - piped edges, special<br />
trims and embroideries,<br />
pompoms and tassels. Their<br />
new home decor range<br />
of furniture completes<br />
the look.<br />
Striking mesh pendant ball<br />
ceiling light, R1999 • Fluted,<br />
sturdy iron totem side table<br />
with textured details, R2499<br />
• Patio Botany printed<br />
duvet, from R429 (three<br />
quarters to R829 (King).<br />
Dobey Lines cotton quilt, R1599, over Patio Botany printed duvet set, from R429.<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 27
PLANT WITH PURPOSE<br />
Maximise your garden with multi-purpose plants and take care of unwanted pests<br />
Text: ALICE COETZEE<br />
Mexican Mint Marigold (Tagetes lucida) is a new arrival<br />
on the herb scene. Its other name is Mexican tarragon.<br />
The strongly flavoured leaves are sweeter than French<br />
tarragon and have a liquorice/anise fragrance. This hardy<br />
perennial herb is also more heat and drought tolerant than<br />
traditional tarragon.<br />
It is compact and bushy, 30 to 60cm high and thrives in<br />
full sun in ordinary garden soil. Grow from seed and water<br />
young plants regularly until they are established. Thereafter<br />
water deeply once a week in summer to ensure plenty of<br />
lush, edible leaves. Harvest the individual leaves or sprigs. It<br />
flowers from summer through to the beginning of winter.<br />
The plant forms a clump that can be divided after two to<br />
three years.<br />
Chop and add the fresh leaves to sauces, salads, soups and<br />
chicken dishes. Make a tarragon pesto for spicy Mexican<br />
dishes and pasta. The leaves can be dried but don’t have<br />
quite the same intense flavour. Add the flowers to salads<br />
or use as a garnish. Seeds are available from Kirchhoffs.<br />
Details: kirchhoffs.co.za<br />
28 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>
We’re planting… Petunia ‘Cherry<br />
Sky’ for its festive, cherry-red blooms,<br />
flecked with white, and because<br />
it’s a hardy petunia that thrives in<br />
the heat. This semi-trailing novelty<br />
petunia is the newest member of<br />
the Instagrammable SKY family<br />
and produces mounds of colourful<br />
blooms for containers, hanging<br />
baskets and in the garden. Mix it<br />
with the original indigo-blue Night<br />
Sky petunias for a real colour splash.<br />
Plant in full sun, or in a position that<br />
receives morning sun and afternoon<br />
shade, especially for container plants.<br />
Don’t overwater and feed once a<br />
month with liquid plant feed or<br />
fertilizer to keep up the flower power.<br />
Details: ballstratthof.co.za<br />
Garden tasks for <strong>Nov</strong>ember<br />
• There is still time to sow a second<br />
crop of quick growing annuals like<br />
alyssum, dwarf marigolds, nasturtiums,<br />
portulaca, and California poppy.<br />
• Perennials such as yarrow, hollyhocks,<br />
blue marguerite, Michaelmas daisy,<br />
Oriental poppy, Penstemon, and<br />
scabious can be sown from seed too.<br />
• Feed hydrangeas once a month and<br />
water more often if it gets very hot.<br />
Renew mulch around shrubs, roses,<br />
and any area where the soil is exposed.<br />
• <strong>Nov</strong>ember is the peak time for<br />
pests. Use an organic insecticide like<br />
Ludwig’s Insect Spray as soon as you<br />
notice insect infestation. Spray once a<br />
week until the pests are gone.<br />
• Succession sowing of most<br />
vegetables can be continued up until<br />
the end of this month.<br />
• To prevent fungus diseases in the<br />
lawn, do not water during the hottest<br />
time of the day. Rather water early in<br />
the morning or late afternoon.<br />
The Peace Lily (Spathiphyllum) is a much loved indoor plant, lush and leafy<br />
green, compact and undemanding. It’s always been a stellar performer with<br />
the additional quality of being an effective air purifier. But did you know<br />
that there are more than one variety of peace lily, in particular the bigleaved<br />
Spathiphyllum ‘Sensation’, that grows up to 2m high and with deeply<br />
ribbed leaves can be almost 1m long. Because of their large leaf mass, such<br />
plants are particularly effective as air purifiers. Like all other Spathiphyllum,<br />
‘Sensation’ grows in moderate to bright indirect light and needs lightly<br />
moist soil. Details: lvgplant.co.za<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 29
BEST OF JOBURG
BEST OF JOBURG
BEST OF JOBURG<br />
WE LOAF YOU<br />
Thank you for sharing your love & voting us<br />
Best Bakery<br />
& Best Deli<br />
Best Joburg<br />
WINNER READERS’ CHOICE AWARDS 20<strong>23</strong><br />
Winner Best Bakery 26 Years Running<br />
Best<br />
WINNER<br />
Joburg<br />
READERS’ CHOICE AWARDS 20<strong>23</strong>
BEST OF JOBURG
BEST OF JOBURG<br />
Best<br />
obur JREADERS’ CHOICE AWARDS 20<strong>23</strong><br />
WINNER<br />
g
BEST OF JOBURG
BEST OF JOBURG<br />
THANK YOU<br />
FOR<br />
VOTING<br />
Best<br />
WINNER<br />
Joburg<br />
READERS’ CHOICE AWARDS 20<strong>23</strong>
BEST OF JOBURG
GET IT DIRECTORY
GET IT DIRECTORY
Off-the-grid safari<br />
A grounding, explorer-style experience in the Karoo ...<br />
Samara’s eco-conscious Plains Camp is all about reconnecting with nature,<br />
with the focus on the ultimate luxuries ... time and space.<br />
40 Get It Magazine <strong>Nov</strong>ember <strong>23</strong><br />
There’s no Wi-Fi. No electricity. No<br />
high-tech distractions. What there is,<br />
is time. And space. And solitude. And<br />
a whole load of unpretentious, oldschool<br />
safari luxury.<br />
Four tents, with a fifth serving as a<br />
communal mess tent, hug a low hill<br />
in a remote part of the Samara Karoo<br />
Reserve, with views over the plains<br />
towards the impressive mountain<br />
range. Plains where springbok<br />
and gemsbok, zebra and giraffe,<br />
wildebeest and ostrich meander<br />
and graze.<br />
The emphasis is on ecotourism, an<br />
explorer-style experience where the<br />
early morning bush walks are the<br />
highlight. Yes, you may well walk<br />
with cheetah (Samara is well known<br />
for its hugely successful cheetah<br />
conservation programme started in<br />
2004.). But it’s also a time to explore<br />
the smaller things so often missed<br />
on a drive ... tracks and birds’ nests<br />
and ostrich eggs and flowering Karoo<br />
bossies. Maybe a snake or two.<br />
Evening game drives see guides<br />
venture further away, often up the<br />
mountains (a hair-raising ride for those<br />
nervous of heights!) to the plateau<br />
on top where the game is abundant<br />
... mountain zebra, always, and often<br />
lion. G&Ts and Amarula and cold<br />
beers always taste better in the wild<br />
and with a view ... after sundowners,<br />
the drive winds its way back to camp.<br />
Along the way, fairly large crashes<br />
of rhino (dehorned for their safety),<br />
buffalo, and a small herd of elephant<br />
... rounding off the Big Five there are<br />
signs of leopard, but sightings are rare.<br />
The experience continues back at<br />
the camp. In the mess tent - a soft,<br />
worn khaki leather sofa, well-thumbed<br />
books, binocs for game spotting -<br />
guests are treated to simple but tasty
meals ... if the weather plays fair, around the fire under the<br />
Jacketplum tree, otherwise in the tent next to the fireplace.<br />
There’s a small farm-style plunge pool for really welcome dips<br />
during the heat of the day, a bar cart for equally welcome<br />
drinks anytime.<br />
The guests’ tents are made to resemble the semi-permanent<br />
mobile camps set up during safaris years ago - and they’re<br />
not short on luxury. In shades of khaki, pumpkin and oatmeal,<br />
with twin, incredibly comfy, beds, the team have thought of<br />
everything ... from warm robes and slippers to flasks of boiling<br />
water so you can sip coffee or tea on the deck. There’s no<br />
electricity, but solar lamps provide all the light you need, and<br />
there’s an indoor loo and basin with constantly-refilled jugs<br />
of water, and an outside open-air bucket shower, filled with<br />
hot water on request. Always keeping sustainability and being<br />
eco-conscious top of mind, a set of biodegradable toiletries is<br />
provided. Each tent also has a small fireplace - madly welcome<br />
for winter stays.<br />
With a maximum of eight guests, and a small but efficient<br />
on-site team, this off-grid experience really does allow you<br />
to completely relax, unwind, reconnect with nature and<br />
remember what’s really important in life.<br />
There’s a launch special for South African residents - pay<br />
for two nights, stay for three - until December 15, with<br />
rates from R4 750 per person sharing per night, inclusive<br />
of accommodation, game drives, bush walks and all meals.<br />
Conservation Contribution and drinks are not included. No<br />
children younger than 16.<br />
Details: Samara Karoo Reserve, near Graaff-Reinet. samara.co.za,<br />
049-940-1111, reservations@samara.co.za<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember <strong>23</strong> Get It Magazine 41
Spoil<br />
<strong>Nov</strong>ember<br />
A mixed case of Perdeberg<br />
Cellar wines ... just in time<br />
for the Summer hols SpoilDrawing inspiration from its<br />
heritage, the Perdeberg Cellar<br />
range now sports a more<br />
stylish look ... with an elegant<br />
To stand a chance<br />
of winning a mixed case of<br />
Perdeberg wine, pop over to<br />
@get_it_joburg_north<br />
on Instagram or<br />
Facebook. Entries close<br />
<strong>Nov</strong>ember 25.<br />
new label. These are joyful,<br />
affordable, every-day wines,<br />
with six varietals. The<br />
Sauvignon Blanc - all<br />
gooseberry, asparagus, and<br />
hints of bell pepper and green<br />
figs - has a refreshing crisp<br />
finish, while the Chenin Blanc,<br />
with its crisp palate and zesty<br />
finish - doesn’t disappoint. The<br />
deep purple-red Merlot is fullbodied,<br />
smooth and<br />
velvety, while the bright red<br />
Pinotage has a bouquet of<br />
dark plum, blackberry, and dark<br />
cherries and a lingering, fruity<br />
aftertaste. The Cabernet<br />
Sauvignon has a soft smooth<br />
palate and a rich, lingering<br />
finish, and the bold Shiraz - all<br />
intense fruit and enticing spice<br />
characters - completes the<br />
impressive line-up. So well<br />
priced from R75 to R80 the<br />
new-look, screw top Perdeberg<br />
Cellar wines are at selected<br />
wine stores and online<br />
at perdeberg.co.za<br />
42 Get It Magazine <strong>Nov</strong>ember <strong>23</strong>