JHB North - Nov 23

JOBURG NORTHERN SUBURBS 

TAMARA OSSO 

Combining art 

and dance 

Safari 

explorer-style 

at Samara 

WIN ... 

A case of 

Perderberg 

Cellar wine 

SUMMER 

TIME 

Fashion. Food. And 

hot weather good times! 

SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD 

NOVEMBER 23

GET IT 

Editorial 

Caxton House • 368 Jan Smuts Avenue 

Craighall, Joburg 

Instagram: @get_it_joburg_north 

Facebook: Get It Joburg North Magazine 

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 

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 

THIS MONTH 

04 Fill up your calendar with delightful dates 

06 Book Club ... thrills and chills between the pages 

08 Wishlist ... easy Summer living 

10 Social ... Joburg’s most beautiful race 

11 Social ... busy day on the greens 

PEOPLE 

12 Tamara Osso’s quest to meld art and dance 

18 Xoliswa Ndoyiya ... Made With Love ... for Mandela! 

BEAUTY & FASHION 

14 Super effective products for your skin 

16 Fashion ... coming in hot 

FOOD 

21 Light and fresh salad dressings 

22 A taste of what’s in Jamie Oliver’s new cookbook 

DECOR & GARDENING 

26 Revamp your bedroom into a haven 

28 Fill your garden with multi-purpose plants 

TRAVEL 

40 Off-the-grid safari experience at Samara 

WIN 

06 A R5000 (swoon with joy) voucher from Exclusive Books 

42 A mixed case of Perdeberg Cellar wines 

COVER PHOTO 

Photographer: Nicole Moore. 

Details: nicolemoorephotography.co.za 

Make-up: Makeup by Ryno, 

071-688-0242. 

Hair: Natalie Kieser, 076-335-5477. 

Outfit: Natalia Keet. 

Details: @nataliakeet on Insta. 

Accessories: Pichulik 

Details: Available in store @guillotine 

NOVEMBER 23 

16 

November 23 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 

A hot date! 

Sunny days are here and we are catching all on show 

02 

A vibrant and cultural 

gathering where art comes 

alive in the heart of Rosebank. First 

Thursday at The Trov is showcasing 

the artwork of Estelle Dry-Muller. Give 

ear to enchanting melodies of live 

music while grabbing something 

to eat from the food truck. You are 

invited to Bring Your Own Bottle and 

raise a toast to the rich tapestry of 

African creativity. November 2 from 

5pm at The Trov, 39 Keyes Ave. Tickets 

cost R150 through webtickets.co.za 

04 

Make your way to 

Johannesburg Zoo for the 

Nappy Fun Run, Walk or Wheel 

with a pack of nappies in hand, 

as well as sun block and comfy 

walking shoes and leave your mark 

for children in need. Costs R100 for 

adults, R60 for children under 14, 

babies under 3 years free. Includes 

access to the Zoo for the entire 

day. Proceeds will be used to buy 

nappies for children with disabilities 

… an initiative by National Council 

of and for Persons with Disabilities. 

Registration at 6.30am, start time at 

7.30am until 10am at Johannesburg 

Zoo on Saturday, November 4. Book 

through quicket.co.za 

05 

Girls dirty day out! Be prepared 

to run, walk, crawl, climb, slide, 

balance and laugh your way along a 

5km obstacle course. Muddy Princess 

is here and if you don’t already know, 

it’s a mud run for all sizes, ages and 

fitness levels, with the main focus on 

fun. Minimum age is 6 years old and 

girls 13 years and younger require 

a fully paid and registered adult to 

accompany them. Various time slots 

on November 5 at Riversands Farm 

Village, Knopjeslaagte, Midrand. 

Tickets R299 for kids and R449 for 

adults through webtickets.co.za 

17 

Call up your girlfriends and get ready for sisters. SHOP-UP Summer 

Editon, a seasonal pop-up shopping experience run by two sisters-in-law, 

Rentia Austin and Mandy Morrow. Shop an array of fashion, accessories, gifting, 

beauty essentials as well as decor items and delectable eats and wine. Join 

the buzz, socialise, grab a bite to eat and sip in style with fellow sisters. Friday, 

November 17 from 11am until 7pm and Saturday, November 18 from 9am until 

4pm. CedarWoods of Sandton, 120 Western Service Road, Woodmead. Free 

entrance. Details: Follow @sisters.shopup on social media for more info. 

26 

Hear all of Carole King’s greatest hits, each song a testament to her life 

experiences. VR Theatrical has put together an all women cast in Up on 

the Roof - The Carole King Songbook. Sing to songs You Make Me Feel Like 

a Natural Woman, I Feel the Earth Move and You’ve Got a Friend. Show times 

are on Wednesdays to Saturdays at 8pm and Saturday at 4pm and Sundays at 

3pm from November 26. Pieter Toerien’s Montecasino Theatre. Tickets from R150 

through webtickets.co.za 

30 

Beyond Dreams, where dreams become reality ... a contemporary ballet and 

Spanish production of breath-taking leaps, soul-stirring music and pushed 

boundaries of traditional ballet, enticing audience members to journey into the 

realm of imagination. Presented by WRGUV Dance Company and the creators 

of Phetogo and Vignettes. Lesedi Theatre, Johannesburg November 30 and 

December 1. Book through wgruvdance.com/events 

04 Get It Magazine November 23

Tease your taste buds and savour the moment... 

Some Vitamin D and a delicious Sunday picnic for two in a lush garden. The 

team at Maslow are ready to welcome you with a drink and a picnic basket 

packed with tasty goodies to tuck into … think Asian beef kebabs, seasonal 

veg quiche, peri-peri chicken drumsticks, a butter chicken filled wrap, roasted 

butternut and rocket salad, mini chilli bites of biltong, a white chocolate éclair 

and vanilla bean sponge with glazed berries. Plus a chilled bottle of Graham 

Beck Cap Classique ready to be popped while you lounge and listen to live 

music. The Maslow’s Sunday Society Picnic costs R1300, serves two people. 

All-white dress code. November 5 from 1pm until 5pm at The Maslow Hotel. 

Book through quicket.co.za 

Bottoms up 

La Parada, known for their 

signature Spanish-inspired cuisine, 

sophisticated beverages and 

inviting ambiance is not new to 

the streets of Jozi ... they have 

just opened the doors to their 

10th restaurant in Gauteng … 

La Parada Melrose Arch. Choose 

to sit inside and take in the true flair 

of the place or outside, a fusion of 

Melrose Arch and La Parada’s charm. 

There is also the Flamenco Lounge 

upstairs, reminiscent of traditional 

Spanish Whiskey Lounges. You 

can experience the popular casual 

dining shared tapas-styled dishes or 

explore the menu of Spanish pizzas, 

sushi plates and beefy mains. Just 

looking at their bar snack options of 

truffle potato skins and marinated 

olives in paprika, garlic & parsley 

gets our mouths watering. To no 

surprise, the drinks menu steals the 

show and exceeds the food menu 

with plenty of wine, spirits, cognacs, 

champagne and - not that we are 

counting - more than 30 cocktails 

waiting to be sipped over the many 

summer afternoons that await. 

Details: laparada.co.za 

Brunch & blushing mimosas 

Lazy weekend mornings and relaxing 

afternoons in the sun. Bottomless 

bubbly and a French-inspired brunch. 

Tucked away in the quaint little 

Birdhaven shopping centre in Illovo 

is Arbour Café and Courtyard and 

they are making your Summer days 

a little more bright with their new 

offerings. Famous for their gluten-free, 

buckwheat galettes (savoury French 

pancakes), you can now expect a few 

more scrumptious items on their new 

menu … Prosciutto & Brie Omelette, 

Smoked Salmon Trout Baguette and 

Fresh Apple and Goats Cheese Salad. On 

the sweet side, a light crepe filled with 

Amarena Cherry sauce topped with 

a scoop of creamy vanilla ice-cream. 

And if like us you enjoy a few glasses of 

bubbles over the weekend, they offer 

Bottomless Mimosa Brunches which 

are a huge hit. Bookings are essential. 

Details: email info@arbourcafe.co.za or 

call 010-753-2007. 

Cheers to local flavours! 

Bryanston’s Jacksons Real Food 

Market and Tiger’s Milk are hosting 

a Food and Wine Tasting Evening 

celebrating local vineyards, farmfresh 

flavours and simply having a 

good time! You’ll be able to wake 

up your taste buds with a delish 

selection of gourmet dishes and 

local South African wines. Meet 

the makers, mingle and chill out 

to live music. It’s also a chance to 

shop from the market and bag 

yourself some goodies to take 

home. You don’t need to be a wine 

connoisseur to enjoy an evening of 

good-for-you food and sustainablyproduced 

wine. No under 18s. 

November 9 from 6pm at Jacksons 

Real Food Market in Bryanston, 300 

Bryanston Drive. R95 entrance of 

which a portion goes to the local 

residents’ associations for upkeep of 

the Bryanston/River Club areas. Book 

through www.quicket.co.za 


Book club 

Thrills and chills for our November book club 

A group of social media influencers have been invited to the opening of Jagged 

Island ... a private amusement park for the very rich, and the very influential. 

Posting every second of their VIP treatment, the group is super impressed. 

The schedule is jam-packed, with just one thing missing ... getting off the 

island alive. Author of The Island Natasha Preston has been scaring readers 

for years with her thrillers ... this one is just as creepy. Penguin Random House 

• Three teenage girls go to a party. Only two go home ... and they later confess to 

murdering their friend. But in the area where the girl went missing, hikers find 

the word LIAR scrawled in blood on a tree. Are the girls lying? And if so, why? 

Inspired by various true crime cases, All the Little Liars by Victoria Selman 

keeps you guessing, and has a wicked twist! Quercus 

06 Get It Magazine November 23 

Masottina Prosecco Collection 96 gets its name from the 

outstanding award of 96 points given to the Prosecco DOC Brut by 

Decanter magazine. This Brut prosecco is imported from a 

third-generation vineyard in Italy by Spirits and Bubbles ... and is 

perfect to toast to great friends and excellent reads at your next 

book club evening. You can buy it online from whiskybrother.com, 

R210 a bottle. Details: spiritsandbubbles.co.za

A young man, working for the US 

Marshals creating fake histories for 

people in witness protection, has 

the chance to find his father, who’s 

been in witness protection for years. 

But not without danger from his 

father’s enemies. Lindwood Barclay’s 

latest thriller, The Lie Maker, is as 

suspenseful as you can get. HQ 

JD Robb’s Eve Dallas (love her) is back 

- this time investigating the death of 

a retired police officer. It appears he’s 

committed suicide, but Eve thinks 

not. And is Eve ever wrong? Set in 

2061, Payback in Death is the 57th 

In Death thriller ... and they keep just 

getting better. If you haven’t read one, 

now’s a great time to start. Piatkus 

Chief Superintendent William Warkwick 

has, for years, been in charge of 

making sure the annual transport of 

the Crown Jewels across London goes 

according to plan. But this year, things 

are about to change. A master criminal 

is planning the most outrageous theft 

in history in Jeffrey Archer’s 

Traitors Gate. HarperCollins Publishers 

Welcome to paradise. We hope you 

survive your stay. That says it all, really. 

A scuba diving instructor. A world 

famous party island in Thailand. 

And someone who’s making sure 

backpackers never leave ... one 

murder at a time. Sara Ochs’ The Dive 

is a fabulously thrilling read ... but isn’t 

for you if you’ve planned an island 

holiday this December. Penguin 

Everything’s Fine caused a bit of 

a stir on BookTok. A love story, yes, 

but so much more. In college, Jess is 

almost always the only Black woman 

in her class. Josh is the entitled guy in 

chinos. When they end up working at 

the same investment bank, all sorts of 

sparks fly. The question ... is it ethical 

to date someone who goes against 

everything you believe in? Picador 

All these books available from 

Exclusive Books ... our fave 

bookstore. And it’s not just us. 

EB has just scooped the Best 

Bookstore award in the annual 

Best of Joburg Readers’ Choice 

Awards. No surprise there ... they 

take the award every year. 

Deservedly. Anyway ... to celebrate, 

they’ve given us a R5000 

Exclusive Books voucher to give 

away to one of our readers. That’s 

a serious amount of reading, right 

there! To stand in line to win, pop 

over to @get_it_joburg_north 

on Instagram, find our Win post, 

and follow the prompts. 

Compiled by: KYM ARGO 


Wish list 

Summer time. And the living is so easy. 

Perfect for warmer days spent 

outdoors, this Percy Picnic Blanket is 

made using recycled polyester and features a 

waterproof-coated reverse. The roll-up design 

and straps make it easy for you to carry. 

R1799 from Country Road at Woolworths. 

Make a splash in the latest 

sun-sational Birkenstock 

BIRKENSTOCK Eva collection. 

Lightweight, summer-ready, 

modelled on the cork original 

with shock-absorbing, waterproof 

features, they’re the perfect choice 

for the pool, beach, gym or spa. 

These are the iconic Arizona EVA, 

available in candy pink and sky blue 

(other styles in the range come 

in purple fog, faded lime, papaya, 

swoon!). R1199 from bashafrica.com 

Say hello to 

Dermalogica Liquid 

Peelfoliant - a 

peel which brings 

the power of a 

professional salon 

treatment into your 

bathroom. With 

ingredients that 

exfoliate and unclog 

pores, brighten and 

even, and exfoliate 

without stripping 

skin. Resurface, renew, 

repeat for radiant skin. 

R1499 from 

Dermalogica 

spas, salons and 

skin centres. 


From garden to plate. Mindful eating and 

deliciousness are at the core of the newly 

introduced Fairview plant-based dairy range. 

Famous for its artisan cheeses, its wine, and well, 

its adorable goats and their residential Goat Tower, 

Fairview has now launched a plant-based range 

of cheeses and ice cream. These new cheese 

products offer delicious, plant-based alternatives 

to everyone’s favourites ... meltingly-moreish 

mozzarella, tangy cheddar, velvety cream cheese, 

bold parmesan, and distinctive feta. And for those 

with a sweeter tooth, there is also plant-based ice 

cream in eight mouth-watering flavours ... think 

peanut butter, chocolate chip, coffee chocolate 

swirl, nut brittle, strawberry cheesecake, cookie 

dough. The range gives more options for those 

with dietary restrictions or allergies, as well as 

those sensitive to animals and the environment 

and who want to be more flexible with their 

dietary choices. You’ll find the range in selected 

stores now. Details: fairview.co.za 

Summer picnics call for a 

crisp, dry, classic rosé. Like 

Franschhoek Cellar Club 

House Rosé. Lovely story .. 

the wine was named after 

the legendary club house 

at the local sports club, and 

was made for easy social 

enjoyment. Made in a classic 

Provençal style, with an 

appealing pink-blush colour, 

it’s all sumptuous sweet 

red berries and cherries, 

tinged with discreet spice. 

Serve it chilled with smoked 

salmon, sushi, prawns, 

smoked chicken and cold 

meats ... perfect Summer 

picnic fare. R90 a bottle from 

franschhoekcellar.co.za 



Thato Damans, Buhle and Sihle Ngwenya 

Beautiful race 

The SPAR Women’s Challenge Jozi was once again a colourful and vibrant 

celebration of fitness and the human spirit. Women from all walks of life and 

various communities took to the streets of Emmarentia and Greenside. 

The 5km event was a blast, and thousands turned up to take part in 

‘Joburg’s most beautiful race’ at Marks Park Sports Club. Many men also 

participated, showing their support for the women in their lives. But the 

10km run was always going to be the highlight, the Joburg race being the 

sixth and final one of the SPAR Grand Prix series every year. Selam Gebre 

of Ethiopia and Nedbank Running Club won the race in 00:33:41. With so 

many reasons to smile, this race was once again a massive success. 

Blantina Makgamotho, Veronica Esiang 

Shiloh de Klerk, Nicka Taljaard 

Photos: NEO PASHE. 

Keitumetsi, Lesego and Itumeleng Modiba 

Varsha Bhna, Greeta Bhoola-Govind

Wilma O’Neill, Tiffany Sham 

Busy on 

the greens 

The JD Group Charity Golf Day brought 

another round of fun, banter and networking 

to Randpark Golf Club, and once again it 

was all for a good cause. The annual event 

saw companies keep both the Bushwillow 

and Firethorn golf courses busy all day ... 

though when players were not on the greens 

somehow playing socially and competitively 

at the same time, they ensured the club 

house was jam-packed as they relived the 

events on the green, and took photos with 

former Springboks Victor Matfield and 

Nick Mallett. On the greens, there were 

refreshments at every hole, as companies 

ensured they had presence and vibe at their 

gazebos. These also featured mini-games 

such as putting from hula hoop to hula hoop, 

or ringing a bell at the Caxton and SPARK 

Media ‘ring for at thing’ wall to make magic 

hands appear and pour drinks for players. 

Tracy Schloesser, Gregg Dunn, Jackie Conradi, 

Karabo Mmoba, Thulani Manda, Thandile Rafisa 

Thandile Rafisa, Thulani Manda 

Photos: NICHOLAS ZAAL

CWhat’s the link between arabesque and acrylics, percussion and 

paper? Ask artist Tamara Osso. She’s on a quest to meld art and 

dance into something dynamic, distinctive and totally irresistible. 

Tamara’s take on performance art 

might sound fresh and exciting but, 

in truth, it’s simply a continuation 

of the journey she’s been following 

for years. “In my childhood, it was 

all about dance,” she explains. “I got 

through school by looking forward to 

my ballet classes. All I wanted was to 

be on stage.” 

Her dream came true, albeit after 

following a somewhat roundabout 

path. After finding herself broke in 

London, she returned to South Africa 

to study music and dance, 

then changed her focus 

to contemporary dance 

after joining the FreeFlight 

Dance Company. This was 

followed by a stint touring 

the world with grand 

musicals like Phantom of 

the Opera, which was every 

inch as thrilling as she 

imagined. But, increasingly, 

she found herself sitting 

backstage between breaks with a 

pencil in her hand, sketching the 

performers around her. “I realised that 

drawing was my way of processing 

my feelings, making sense of my day 

– but I didn’t know that’s what I was 

doing until the images came out. 

That’s when I came to understand 

that although my life had always been 

about dance, I now wanted to focus 

on art.” 

It was back to South Africa, this time 


reative calling 

to complete her degree in Fine Art at 

WITS. She never lost her love of dance, 

though: “In a sense, both disciplines 

are about embodiment – finding your 

space in your body, and manipulating 

a medium. In art, it’s your canvas; in 

dance, it’s the floor.” 

It was only when she started doing 

her Masters that she began to explore 

the commonalities she experienced, 

concentrating on Performing 

Mediums. But, she explains, her 

focus got slightly side tracked after 

I came to see how where I am and how I 

move influence the work I produce. I had a 

yearning to engage, connect, play’’ 

the birth of her second son, whose 

epilepsy came to wield a significant 

influence over her works. Once again, 

art became about making sense of 

the world around her ... this time, to 

help her understand how his disorder 

affected him and how she could find 

a way to help him. Her world had 

changed drastically, as her primary 

concern was finding a way to end his 

seizures - which she did, flying to the 

UK for a surgery to treat his condition 

and spending six months there to 

complete rehabilitation. 

The family had only recently returned 

to South Africa when lockdown was 

declared – but what was for some an 

ordeal was, in Tamara’s experience, 

“glorious. For the first time in four 

years, we were living without anxiety 

around my son’s epilepsy,” she says. 

Once again, her feelings found 

their way into her art, which she 

describes as a celebration of life and 

her son’s recovery, “all jewel colours 

- like confetti or a party 

popper that had just been 

released”. 

It also became a time 

of learning. Although 

Tamara was relishing her 

new equilibrium, she 

was also keenly aware of 

the constraints on her 

movement – and since 

movement is an intrinsic 

part of her life, she was 

starting to struggle. “I came to see 

how where I am and how I move 

influence the work I produce. I had a 

yearning to engage, connect, play.” 

And so Tamara found herself back in 

a dance studio as soon as she was 

able - this time, at Moving Into Dance. 

This time, her intention wasn’t only 

to move, but consider how other 

people move, too, and to think about 

why and how we move together. In 

return for teaching ballet and body

conditioning, she spent time with the 

studio’s Afro-fusion dancers, recording 

their movements in charcoal, but not 

in the usual way - rather than drawing 

the dancers, she laid down paper for 

them to dance on so that every stamp 

of a foot, every swish of a toe, created 

its own mark. 

The resulting works culminated in 

a series of ‘performance drawings’ 

recently displayed at David Krut 

Projects. She is particularly proud of 

the exhibition, she says, because it 

wasn’t just about her - rather, the art 

was created in community, and is a 

real representation of the chaos and 

beauty that is Joburg. 

It’s also given rise to some exciting 

developments. Through her work 

with Moving into Dance, Tamara 

conducted on a series of interviews 

with the company’s founder, Sylvia 

Glasser, and is considering using her 

learnings to embark on a PhD focused 

on the use of art as a therapeutic tool, 

as well as a vehicle that can activate 

communities. She has also become 

affiliated with Lefika La Phodosi a 

counselling community centre that 

offers art therapy for children from 

the inner city. 

What’s more, her work with Moving 

into Dance earned Tamara a 

scholarship in Italy from the European 

Cultural Academy, to develop new 

ideas for her community project. 

Here, she was struck by a new 

inspiration. “Being confronted by 

my Italian heritage, I created a 

performance piece based on my 

memory of making gnocchi with my 

grandmother,” she relates. She has 

since been invited to perform the 

piece, titled Soffritto, at the European 

Cultural Centre next year, and is 

currently fundraising to make this 

dream come true. 

In the meantime, she keeps searching 

for those vital connections – both in 

her work, and between the people 

she works with. “I think we have 

something really special in South 

Africa. We are tolerant of each other 

in a way that’s quite rare elsewhere 

in the world, and we have a crosscultural 

dynamic you simply won’t 

find anywhere else.” 

Details: osso.co.za, follow 

@tamaraosso on social media 

Tamara’s top tips for awakening your creative spirit 

• Don’t be afraid. Back yourself. 

• Collect with your eyes. Take note of the things that interest you. Draw them, 

photograph them or write about them. 

• Take it slow. First learn, then practice and only later, execute. 

• Be aware of your body in space - walk, meditate, dance! Anything that situates 

you into your environment. 

• Remember kindness wins, so consider your community and share 

your interests. 

• Tamara invites people from her community to Open Studio Art classes 

@that.space in Morningside on a Monday from 6pm to 9pm, Thursday 9am to 

noon and 6pm to 9pm. Bookings essential! Details: thatspace.co.za 

• Lefika Lo Phodiso welcomes assistance from volunteers as well as donations 

of stationery and art materials to support inner city kids through art therapy. 

Details: lefikalaphodiso.co.za 

• Take an Afro-fusion contemporary at Moving into Dance. Details: Moving into 

Dance on Facebook. 

• Tamara’s works are available for sales from David Krut Projects. Details: 

davidkrutprojects.com/artists/67611/tamara-osso 

Text: LISA WITEPSKI • Photographer: NICOLE MOORE. Details: nicolemoorephotography.co.za • 

Make-up: MAKEuP By RyNO, 071-688-0242. • Hair: NATALIE KIESER, 076-335-5477. • Accessories: 

GuILLOTINE with KIRSTEN GOSS and Au TERRA. 


Taking all the best technology and using it to create a more accessible, affordable 

barrier range ... Forteve significantly improves the symptoms of atopic dermatitis. 

Locally made, it’s natural, and there are four products to choose from, Forteve 

Soothing Lotion (lightweight, suitable for babes and those with damaged skin), 

Soothing Cream (richer and more active), Intensive Urea 5% Cream (intense, 

for very dry, damaged and cracked skin - and those who’ve had chemo give it 

excellent reviews), and a Foaming Cleanser. From around R135 to R320, available 

online forteve.co.za and in store at Clicks. 

This Eco Diva Crème 

Brulee Body Butter is 

a best seller ... for good 

reason! With coconut, 

shea, Vit C, A, E and 

antioxidants, it a multiuse 

dose of natural, 

superfood goodness. 

Hydration, scarring, 

wounds, baby’s bums, 

stretch marks, and a 

gorg intimate lube. 

R435 from ecodiva.com 

Eco Diva Superfood Face Serum with 

seven nutrient rich oil hydrates and 

moisturises while reducing wrinkles and 

pigmentation. UVA and UVB protection 

included. R505 from ecodiva.com 

Sh’zen Anti-Fatigue Eye Gel is a 

cooling, soothing gel with Hyaluronic 

Acid, which plumps up eye contours 

and reduces puffiness and dark circles. 

R355. The Hyaluronic Acid Complex 

is a multi-beneficial corrective serum 

which targets fine lines, dullness and 

dehydration. R499 from sh-zen.co.za 

Hada Labo Tokyo, the Japanese 

skincare brand that has taken the 

beauty world by storm, is finally 

available locally. The number one 

selling skincare brand in Japan, 

it’s become a firm favourite 

among skincare fanatics, with a 

product selling every two seconds 

worldwide. And for good reason. 

Embracing traditional Japanese 

minimalism, these products are 

filled with top quality, hard-working 

active ingredients your skin will love, 

but are free from fragrances, dyes, 

mineral oils and other unnecessary 

additives. With Super Hyaluronic 

Acid - a game changer in the world 

of skincare, you can expect a major 

improvement in hydration, elasticity 

and plumpness. This Hada Labo 

Tokyo Hydration Range is designed 

for skins under the age of 40. The 

range includes a Concentrated 

Water Serum, a Moisturising Facial 

Sheet Mask, Intense Hydrating Skin- 

Plumping Gel, and Lotion No1 Super 

Hydrator. You’ll find it at Clicks stores 

and online from R181.30. 


SUPER SKINCARE 

Retinol. Hyaluronic Acid. Serums. Creams. Masks. It’s time to take your skin seriously. 

NeoStrata Skin Active Potent Retinol with 0.3% pure retinol 

(the gold-standard anti-ageing ingredient) is a next-generation 

powerful anti-ageing serum designed to visibly minimise age 

spots and wrinkles. With a blend of anti-ageing, brightening 

and nourishing ingredients, it’s suitable for all skin types with 

early ageing and mature ageing concerns. R1350. The key 

ingredient in NeoStrata Skin Active Hyaluronic Luminous 

Lift is Hyaluronic Acid complex, which helps boost hydration 

while plumping and smoothing the look of wrinkles for a 

volumised look. A lightweight gel, it has firming benefits and 

fades dark marks so giving a more even skin tone. R1610. 

From dermastore.co.za 

Institut Esthederm Paris has an 

exceptional range of Retinol and 

Hyaluronic beauty products. The 

Intensive Retinol Oil Serum (with Retinol 

0.3) and Cream both target wrinkles and 

uneven surfaces of the skin; the Intensive 

Hyaluronic range, which is brilliant for 

those suffering from intense 

dehydration, has a serum and 

cream (wrinkles and fine lines, with 

the cream helping oxidative stress, 

too), a hard working eye serum 

(tired looking eyes) and a mask 

(wrinkles and tautness). Priced 

from R877.39 to R1761.13 from 

skinmiles.com and Woolworths. 

The newly launched Lamelle RA 

Advance Cream has a combination of 

two of the most active yet extremely 

well-tolerated Retinoids. It reduces the 

appearance of wrinkles, fine lines, and 

uneven skin tone and texture while 

its collagen-boosting capabilities 

enhance 

skin firmness 

and elasticity. 

In addition, 

you can 

expect an 

improvement 

in radiance, 

courtesy of 

pigmentationinhibiting 

antioxidants. 

. Its smooth, 

silky texture, 

infused with 

deeply hydrating 

hyaluronic acid, 

ensures optimal 

absorption 

while effectively 

safeguarding your 

skin barrier. R1150, 

for your nearest 

stockist visit 

lamelle.co.za 

This Sknlogic Retinol 0.5 Booster 

is a fast-absorbing formula which 

promises to dramatically reduce the 

appearance of fine lines, wrinkles and 

hyperpigmentation. Perfect for those 

with uneven skin texture, hyperpigmentation, 

ageing concerns, and 

breakouts. R280. For dry, dehydrated 

and mature skin, Sknlogic 

Hydrating Serum is an intense 

treatment for additional hydration 

and anti-ageing support. It delivers 

immediate moisture to saturate and 

refresh dehydrated skin. R248, from 

salons and spas or sknlogic.com 



Guess Stephi bag with curved 

bamboo top handles, R3499 

from guess.co.za 

It’s all in the detail. Mint one-shoulder top with large flounce, R329, and black 

fitted crop top with oversize floral on front applique. R429. H&M from Superbalist. 


Inspired by the mythical island 

of Isla Hennes, the new H&M 

collection is a thrilling variety of 

soft tones, bold shapes and tactile 

textures. The island is all azure 

waters and vivid colour palettes, 

wild flora and graphic prints, 

with stripes and patterns adding 

frivolity. This short spaghetti strap 

dress is one of our faves. R329, in 

store on online from Superbalist. 


COMING IN HOT! 

Zaluki’s square-toe Pizzazz style slide is 

stylish, super comfy and handcrafted from 

the brightest, softest leathers. 

R990 including delivery 

from zaluki.co.za 

Long, lazy, 

sunny days call for 

summer-ready sandals. 

These gorgeous – and comfy 

- options are perfect. Emerald 

buckle mule, R229, and pink 

trim mule, R220. Team with a 

green peasant dress, R399. 

All from Miladys or online 

at miladys.com 

Oversize jumper in soft pointelle-knit cotton, R629, and 

sunshine soft knit dress, R329, from H&M from Superbalist. 

Hot pink embroidered cotton weave dresses, 

R529 and R429, from H&M from Superbalist. 


Love 

Made With 

Text: LISA WITEPSKI 

How does a girl go from cooking 

alongside her mother in Queenstown 

to serving the likes of Arnold 

Schwarzenegger, Princess Diana 

and Naomi Campbell at presidential 

dinners? With a sprinkle of luck, 

dollops of daring, and a great big 

dash of passion. 

That, at least, was the case for Xoliswa 

Ndoyiya. “My first food influence was 

definitely my grandmother. She was a 

domestic worker, and every evening 

she’d bring home food from the 

place where she worked and tell me 

all about it,” she recalls. Her mother 

kindled those flames of interest, until 

Xoliswa’s curiosity around ingredients 

burst into a full-hearted love of 

watching people eat and enjoy her 

food. “That’s the very best part of 

cooking – when I’ve made someone 

happy, I’m happy, too. I love watching 

their faces and seeing their plates 

come back clean.” 

She also loves the process of 

cooking, mixing different ingredients, 

watching them all come together. 

That’s what drove her to experiment 

with different cuisines ... although 

her favourite dishes to cook will 

always be the food that reminds 

her of home - like oxtail, samp and 

beans and tripe, she became equally 

adept at whipping up chopped liver 

and gefilte fish when she got her 

first job, working for a Jewish family 

in Joburg. This is where she started 

to hone her kitchen skills, first at a 

class teaching Jewish cuisine, then at 


Every chef has an 

ingredient they turn 

to time and again. For 

Yottam Ottolenghi, 

it’s za’atar or harissa, 

Nigella Lawson’s is, 

rather more simply, 

salt. And for Xoliswa 

Ndoyiya, personal chef 

to former president 

Nelson Mandela, it’s 

love. As is clear from 

the title of her new 

book, Made With Love. 

the Coronation Hotel in downtown 

Joburg, where she cooked for the 

residents of an old age home housed 

within the hotel. 

It was around this time that a friend 

from Queenstown, also a chef, invited 

her to meet up. “I was told that she 

couldn’t get away from work, so she’d 

send a driver to fetch me,” Xoliswa 

says. Instead, the ‘driver’, who met her 

outside ANC headquarters at Shell 

House, invited her inside, where he 

led her into a boardroom filled with 

men wearing black and white suits. 

“They gave me a chair, asked me 

to sit down and started asking me 

all sorts of questions about where I 

come from and what kind of cooking 

I enjoy. Then, they asked what I would 

do if I were offered a job cooking for 

an icon.” Xoliswa was quite candid 

about the fact that she wasn’t on 

the hunt for a job just then, but she 

also made it clear that if the offer 

was a good one, she’d consider. 

She also made it known that, no 

matter what went on in her kitchen, 

nothing would be able to take her 

attention from her pots and pans – a 

useful skill in a kitchen that would 

come to be dominated by the tastes 

of celebrities. 

The next step saw Xoliswa driven to 

Madiba’s house - where she really did 

meet with her Queenstown friend. 

She also saw the great man for the 

first time. “I was shaking so much, I 

couldn’t move!” she remembers. In 

true fashion, he moved to set her 

mind at ease. “Do you know this 

man?” he asked, pointing to himself. 

When she answered yes, he asked 

her where she knew him from. 

“From newspapers and TV,” Xoliswa 

answered. “Then you know me, you 

know that you can relax,” he told me. 

And relax she did – because Nelson 

Mandela’s household was one where 

she was very quickly made to feel at 

home. “Although he was our leader 

and our boss, he was also like our 

father. He saw us as his children:

Meals and moments 

Xoliswa remembers that one of the first things Nelson Mandela said to her was “I believe you’re a 

great cook. Can you cook my home food?” When she answered ‘yes’, he told her she’d got the job as 

his personal chef. The first meal she cooked for him was roast chicken with orange sauce, basmati 

rice and roasted vegetables. “He didn’t eat the rice, but he later told me that it had nothing to do 

with the way I cooked it – he just didn’t like rice.” 

We may have helped him, but he 

helped us, too.” Xoliswa tells a story 

which shows the regard Tata held 

for his staff. “When he wanted his 

grandchildren to come and live with 

him, he first asked us if that would 

be alright. Of course we would never 

have denied him, especially since he 

had not been able to watch his own 

children grow up, but Tata said that 

our job was to look after him, not his 

family, so he wanted to make sure we 

didn’t mind.” 

She says she learnt three things from 

the father of democracy in South Africa 

- to share with people, to care about 

people and, mostly, to respect people. 

Xoliswa cooked Madiba’s favourite 

foods for 22 years, once, even flying 

from Queenstown to Johannesburg 

to have his uphutu amasi - sour milk 

and pap - packaged and smuggled 

into the UK, where he was visiting 

at the time, until he passed away in 

2013. But, missing him and the ethos 

he taught her, she was absolutely 

delighted when the Nelson Mandela 

Foundation asked her to head up 

Insights Restaurant, the eatery at 

Sanctuary Mandela. “I was so excited 

to see how his former home had 

become this beautiful hotel,” Xoliswa 

says, “and I am so very happy to 

be back in this kitchen, where my 

journey with Tata started. Nothing 

makes my heart happier than to greet 

the people who come here: I always 

say, ‘Welcome home’, because that’s 

what it is.” 

Xoliswa’s new book, Made With 

Love, is her ode to Mandela 

and the many years they shared 

together. Blackwell & Ruth, R420 . 


ADVERTORIAL 

GOOD GUT HEALTH 

Yoghurt and amasi – your go-to for gut health 

Fermented dairy 

Fermented foods are the rising stars on our grocery shelves – and yoghurt and amasi When it comes to fermented dairy 

are South African favourites. 

products, there are many options 

Amasi is a proud part of our country’s food heritage and has substantial cultural to choose from: drinkable products 

importance. Using Amasi is also a great way to boost the nutritional value of your or spoonable forms, and products 

diet, and is convenient, easy to store and affordable. Having amasi and yoghurt 

with different amounts of fat and 

regularly also supports the recommendation of the South African food-based dietary protein. For example, you can 

guidelines that encourages us to ‘have milk, maas and yoghurt every day’. 

choose yoghurt with between 

So, why the focus on fermented foods? Because they’re good for gut health! 

0.5% and 6.3% fat, or have a plain or 

flavoured dairy snack. 

Opting for plain yoghurt and 

adding fresh fruit is better than 

having a sweetened product. In 

this way, you limit your intake 

of added sugar and at the same 

time ensure that you up your fibre 

intake and get lots of vitamins. 

Yoghurt can be used as an easy 

lunchbox filler for everyone in your 

family. It helps to keep you going 

between meals, can be used to 

make a salad dressing or sauces, or 

be the basis of a complete meal. 

For breakfast, why not try yoghurt 

blended with fresh fruit for an onthe-go 

smoothie, or have a poached 

apple and yoghurt sprinkled with 

some cinnamon as a healthy dessert. 

You can enjoy amasi as an anytime 

favourite, either on its own as a drink 

or in food. Keep it simple and pour 

it over pap for a quick start to your 

morning, stir it into soup or a sauce 

for a creamy dinner treat, or use it as 

a recovery drink after exercise. 

Go to www.rediscoverdairy.co.za/ 

recipes/ for more ideas on how to 

make yoghurt and amasi part of a 

healthy, balanced diet. 

What is fermentation and why 

is it good for you? 

Fermented foods are made by 

adding beneficial microbes (friendly 

bacteria), such as lactic acid bacteria 

and certain moulds and yeasts, to 

food during processing. It changes 

a food or beverage in unique and 

beneficial ways. 

There are about 140 trillion bacteria in 

your gut, which help to digest food, 

produce vitamins, protect you against 

disease-causing microorganisms 

and help support your immune 

system. In addition to the health 

benefits of fermentation, the process 

also prolongs the shelf life of a food 

product through preservation, which is 

an important factor in food safety. 

Fermented foods for a healthy gut 

The best known benefit of having 

fermented foods is probably their positive 

effect on gut health if consumed daily. A 

poor diet, stress and taking medication 

like antibiotics or having anaesthesia 

can substantially affect the diversity of 

bacteria that make up the collection of 

microbes in your gut. Because fermented 

foods contain healthy bacteria, they 

are a source of live and active cultures. 

Making these foods part of your diet 

regularly can help to restore the 

balance in the gut. Moreover, 

studies have shown that 

having fermented foods 

and beverages often can 

increase the number of 

microbes in your gut 

10 000 times. 

For more information, visit www.rediscoverdairy.co.za 

or follow rediscoverDAIRY on Facebook. 

An initiative by the Consumer Education Project of Milk SA

Dress up & drizzle 

Prepare your own range of salad dressings. Mix and match using fresh ingredients. 

Pour into attractive bottles and serve or gift at your next get together with friends. 

FOR PORK 

Ingredients: 

2 short stems fresh rosemary, leaves 

stripped off and finely chopped to 

yield 5ml 

1 large clove crushed fresh garlic 

10 ml white balsamic vinegar 

100ml SPAR Apple juice 

50ml SPAR extra virgin Olive Oil 

1 ml salt 

Grinding of black pepper 

A rosemary stem to float 

FOR CHICKEN 

Ingredients: 

10ml Dijon prepared mustard 

80ml SPAR extra virgin Olive Oil 

15ml SPAR lemon juice 

60ml SPAR honey, warmed, 

for easier measuring 

FOR FISH AND SHELLFISH 

Ingredients: 

40ml white Balsamic vinegar 

80 ml SPAR extra virgin Olive Oil 

5ml bottled capers and a bay leaf, or a 

sprig of fresh or pinch of dried dill 

Salt and a grinding of SPAR Rainbow 

peppercorns to taste. 

FOR A CITRUS SPLASH ON GREEN 

LEAFY SALADS 

Ingredients: 

60ml SPAR Orange fruit juice blend 

a splash of SPAR 100% lemon juice 

5ml SPAR honey 

60ml SPAR Canola oil 

5ml white Balsamic vinegar 

FOR VENISON OR BEEF 

Simmer 50g frozen cranberries or 

mixed berries with 15ml SPAR honey 

and 125ml SPAR Pomegranate fruit 

juice blend. Mash well, or puree using 

a stick hand-blender until smooth. Mix 

in 125ml SPAR extra virgin Olive Oil 

and a dash of SPAR 100% Lemon juice. 

FOR PLAIN FISH OR POULTRY THAT NEEDS LIVENING UP 

Ingredients: 

60ml SPAR 100% lemon juice 

100ml SPAR Extra Virgin Olive oil 

1ml dried chilli flakes, (or thread-thin slivers of a fresh red chilli) 

Generous pinch each of ground coriander powder and ground cumin 

2ml salt 

15ml SPAR castor sugar 

1 large clove fresh garlic, crushed 

3ml finely grated lemon rind 

Whole or split chillis to float 

PREPARATION OF DRESSINGS 

Prep time: 10 minutes per dressing, serves approx 150ml per dressing 

Method: 

Measure each dressing-recipe ingredients carefully into its own jug. Stir to 

combine well. Pour through a funnel into sterilised bottles. The layers of most 

of these dressings will usually slowly separate out again on standing and will 

need shaking before use. If you are making a range for gifts, we recommend you 

prepare small batches of each variant. Being homemade, they do not contain 

preservatives and will not have a lengthy shelf life to make it easy to use them all 

up in a relatively short time. Do not refrigerate these dressings. 

Hints & tips: 

Unlike general cooking, use and appreciate the delicate flavour of an extra-virgin 

olive oil when preparing salad dressings. Leave a good space in the bottle neck, 

to allow for the dressing to be shaken well before using each time. 

Details: www.spar.co.za/Recipes 


Jamie and the Med! 

Minimum fuss. Maximum flavours. Jamie Oliver’s latest cookbook 

will have you whipping up a Med feast, every night of the week. 

He shared three recipes with us ... a (delish) taste of what’s in the book! 

Jamie’s most popular cookbook goes Mediterranean in this 

mouth-watering follow-up. 5 Ingredients Mediterranean is 

everything people loved about the first book, but with the 

added va-va-voom of basing it on Jamie’s lifelong travels around 

the Med. It will, he hopes, give you a real sense of the countries, 

cities and islands that he’s been to throughout his travels over 

the past 25 years. More than 125 utterly delicious, easy-to-follow 

recipes, this book is all about making everyday cooking superexciting, 

with minimal fuss. A little more than half the recipes 

are meat free or meat-reduced, all are big and bold on flavour. 

Soups and salads and sarnies, pies and parcels, seafood and fish 

and chicken and meat, as well as lovely sweet things ... they’re all 

achievable by even the most timid of cooks, and are, says Jamie, 

a celebration of hero Mediterranean ingredients, flavours and 

combinations. Penguin, R540 

Easy fig tart 

Fruit & nut base, vanilla yoghurt & honey 

Take the fuss out of creating a showstopping 

dessert with this super-quick 

no-cook fig tart – a delicate base of 

crushed fruit and nuts, topped with 

yoghurt, figs and a drizzle of honey. 

Serves 8 • Total time 10 minutes, plus chilling 

300g luxury fruit and nut mix, 500g Greek 

yoghurt, 1 teaspoon vanilla bean paste, 

1 teaspoon runny honey, plus extra to 

serve, 4 perfectly ripe figs 

Line a 20cm springform cake tin with 

grease-proof paper. Tip the fruit and nuts 

into a food processor and blitz until fine 

and tacky (it should be easy to mould 

with your hands), then push and press 

it into the base of the lined tin, and 

2.5cm up the sides. Leave to firm up in 

the freezer for 1 hour. When the time’s 

up, mix the yoghurt with the vanilla and 

1 teaspoon of honey, then spoon into 

the chilled tart case. Freeze for 1 further 

hour, or until slightly set. Release the tart 

from the tin, halve or quarter the figs 

and arrange nicely on top, then drizzle 

generously with honey, to finish. 


Feta filo turnovers 

Fresh marjoram, runny honey & 

pistachio sprinkle 

“When I was a teenager visiting Cyprus 

on holiday, I was wowed by the recipes 

that would cook feta rather than just 

serve it in salads raw. For me, this is 

so incredibly simple, satisfying and 

impressive.” 

Serves 4 • Total time 20 minutes 

4 sheets of filo pastry, 200g feta cheese, 

half a bunch of marjoram (10g), 25g 

shelled unsalted pistachios, runny 

honey, to serve 

Lay a sheet of filo on a damp tea towel 

and brush lightly with olive oil. Crumble 

a quarter of the feta across one side of 

the pastry, leaving a 3cm gap around 

the edges, and pick over a quarter of 

the marjoram leaves. Carefully fold over 

the filo, press the edges to seal, then 

fold in half again, pressing down gently 

to secure. Brush lightly with olive oil. 

Place a large non-stick frying pan on 

a medium heat with a splash of olive 

oil, add the filo parcel and cook for 2 

minutes on each side, or until golden 

and crisp, then transfer to a serving 

plate. Meanwhile, bash or roughly chop 

the pistachios. Drizzle the parcel with 

honey and scatter over a quarter of 

the pistachios. Repeat with the rest of 

the ingredients, serving each parcel as 

soon as it’s ready. 

Big, bold 

flavours 

Garlic chicken 

Creamy chickpeas, spinach & sumac 

Inspired by some of the wonderful flavours of 

Lebanon, this quick dish is perfect for an easy 

meal. Hunting out nice fat jarred chickpeas is 

game-changing when it comes to both flavour 

and texture. 

Serves 2 • Total time 18 minutes 

4 cloves of garlic, 2 x 150g skinless chicken 

breasts, half a 700g jar of chickpeas, 250g baby 

spinach, 1 heaped teaspoon sumac 

Peel the garlic cloves and slice lengthways, 

then place in a large non-stick frying pan on 

a high heat with 1 tablespoon of olive oil, 

stirring regularly. Slice each chicken breast 

lengthways into 3 strips, then toss with a pinch 

of sea salt and black pepper. Once the garlic 

is nicely golden, quickly remove from the pan 

with a slotted spoon, leaving the flavoured oil 

behind. Go in with the chicken and cook for 5 

minutes, or until golden and cooked through, 

turning regularly. 

Remove the chicken from the pan and tip in 

the chickpeas (juices and all). Add the spinach, 

along with most of the garlic and 1 tablespoon 

of red wine vinegar, then toss over the heat 

until the spinach has wilted and the chickpeas 

are hot through. Season to perfection with salt 

and pepper, then return the chicken to the 

pan and finish with the reserved garlic and a 

generous dusting of sumac. 


November 23 Get It Magazine 23

40 years of Frank, 

family and freshness 

There’s a place in the heart of Northcliff where the vibrant colours and 

fragrant aromas of fresh produce greet you with a warm embrace. 

Impala Fruit & Veg, a family-run 

store, has been a cornerstone of this 

community for four decades now, 

offering more than just your usual 

fresh produce. It’s a hub of friendly 

faces, nourishing choices, and a deeprooted 

commitment to quality. Peel 

back the layers of this beloved store, 

and you’ll find years of dedication, 

passion and a sincere connection to 

the people it serves. 

Francisco De Agrela - better known as 

Frank - is the heart and soul behind 

Impala Fruit & Veg. His journey into 

this world began in the butchery 

business, but when his uncle offered 

him a role in his fresh produce shop, 

Frank leaped at the opportunity. 

Little did he know that this shift 

would ignite a lifelong passion for 

fresh produce. 

Frank’s joy stems from converting 

simple ingredients into attractively 

packaged goods. He often says it’s 

about positive transformation and this 

is precisely what he’s achieved with 

Impala. From a humble corner shop, 

he’s created a bright, vibrant space 

where freshness reigns supreme. 

It comes as no surprise that Frank’s 

presence in the store is a constant. 

Seven days a week, he immerses 

himself in the daily operations - 

from transporting the produce to 

connecting with staff and customers 

who have become like family. In fact, 

Impala has been a witness to children 

growing up and now bringing their 

own families to the store.

ADVERTORIAL 

Frank’s connection to the world of 

fruits and veggies runs deep. Since 

his father was a farmer and involved 

in a fruit and veg store himself, Frank 

would help out on weekends. As a 

result, his early life experiences have 

instilled a passion for fresh, healthy 

choices into his DNA. 

At Impala they don’t just stop at fruits 

and vegetables; they have their own 

range of nuts and dried fruits - Frankly 

Nuts. Their fridge holds a selection of 

dairy products, and their shelves boast 

a variety of spices and sauces too. 

The secret behind Impala’s success? 

Without a doubt, Frank. His boundless 

enthusiasm, hands-on approach, 

and commitment to quality create 

an atmosphere where customers 

feel not only valued, but cherished. 

But, Impala’s commitment to the 

community goes beyond just 

fresh produce. They also support 

local farmers and various charities, 

orphanages, retirement homes, and 

religious institutions in the area. 

This year, Impala is celebrating 

40 years of serving the Northcliff 

community. And so they would like 

to thank their loyal customers for 

their support, especially in today’s 

challenging times. 

While the Northcliff area has changed 

tremendously over the years, Impala 

has remained a constant in this everevolving 

landscape. Still offering the 

same fresh produce and unwavering 

quality as when the store first opened 

its doors. 

They pledge to continue serving their 

customers with a smile, ensuring that 

every visit is a delightful experience 

filled with quality and a dash of 

love. Impala isn’t just a store; it’s a 

testament to the love, dedication, 

and passion of the De Agrela family. 

Go for the fruits and veggies, stay for 

the warm embrace of this beloved 

community hub. 

Impala’s fave Summer fruit salad 

The grilled mango and avo salad is a delightful and refreshing dish that 

combines the sweet flavour of ripe mango with the creamy richness of 

avocado. It’s a perfect blend of textures and tastes that makes for a delicious 

and healthy addition to any meal. Here’s a simple recipe to get you started: 

You’ll need: 4 medium firm mangoes (peeled); 1 Tbsp canola oil; 1/4 cup lime 

juice; 1/4 cup olive oil; 1 Tbsp black sesame seeds; 1/2 tsp salt; 2 Tbsp minced 

fresh cilantro (optional); 1 Tbsp minced fresh mint (optional); 2 medium 

cucumbers (peeled, seeded and coarsely chopped); 2 medium ripe avocados 

(peeled and coarsely chopped) 

To make: Cut a thin slice off the bottom of each mango. Standing mango 

upright, slice off a large section of flesh, cutting close to the pit. Rotate and 

repeat until all flesh is removed. 

Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over 

medium heat 6-8 minutes or until lightly browned, turning once. Remove from 

heat; cool slightly. Cut into 2x2 cm cubes. 

Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, 

if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to 

coat. Refrigerate until serving. 

Open Monday to Friday, from 7am to 

6pm, Saturday from 7am to 5pm, 

Sunday and public holidays from 

7am to 2pm. Impala Centre, 177 

Beyers Naudé Dr, Northcliff. 

www.impalafruit.co.za, 011-888-4211.

Summer 

bedroom 

vibes 


With stress and anxiety on the rise due 

to socio-economic issues, it really is 

of high importance to prioritise 

your health and well-being by 

ensuring adequate rest and 

relaxation. Whether your need 

for recuperation comes from 

a long day of entertaining 

friends and family, a stressful 

day at work, or simply wanting 

to restore, your bedroom should 

be a haven of peace, tranquility and 

comfort. We’re loving the new ranges 

from Woolworths ... dreamy, sleep-worthy 

sheets, throws, scatters, 

with subtle but lovely 

detail - piped edges, special 

trims and embroideries, 

pompoms and tassels. Their 

new home decor range 

of furniture completes 

the look. 

Striking mesh pendant ball 

ceiling light, R1999 • Fluted, 

sturdy iron totem side table 

with textured details, R2499 

• Patio Botany printed 

duvet, from R429 (three 

quarters to R829 (King). 

Dobey Lines cotton quilt, R1599, over Patio Botany printed duvet set, from R429. 



PLANT WITH PURPOSE 

Maximise your garden with multi-purpose plants and take care of unwanted pests 

Text: ALICE COETZEE 

Mexican Mint Marigold (Tagetes lucida) is a new arrival 

on the herb scene. Its other name is Mexican tarragon. 

The strongly flavoured leaves are sweeter than French 

tarragon and have a liquorice/anise fragrance. This hardy 

perennial herb is also more heat and drought tolerant than 

traditional tarragon. 

It is compact and bushy, 30 to 60cm high and thrives in 

full sun in ordinary garden soil. Grow from seed and water 

young plants regularly until they are established. Thereafter 

water deeply once a week in summer to ensure plenty of 

lush, edible leaves. Harvest the individual leaves or sprigs. It 

flowers from summer through to the beginning of winter. 

The plant forms a clump that can be divided after two to 

three years. 

Chop and add the fresh leaves to sauces, salads, soups and 

chicken dishes. Make a tarragon pesto for spicy Mexican 

dishes and pasta. The leaves can be dried but don’t have 

quite the same intense flavour. Add the flowers to salads 

or use as a garnish. Seeds are available from Kirchhoffs. 

Details: kirchhoffs.co.za 


We’re planting… Petunia ‘Cherry 

Sky’ for its festive, cherry-red blooms, 

flecked with white, and because 

it’s a hardy petunia that thrives in 

the heat. This semi-trailing novelty 

petunia is the newest member of 

the Instagrammable SKY family 

and produces mounds of colourful 

blooms for containers, hanging 

baskets and in the garden. Mix it 

with the original indigo-blue Night 

Sky petunias for a real colour splash. 

Plant in full sun, or in a position that 

receives morning sun and afternoon 

shade, especially for container plants. 

Don’t overwater and feed once a 

month with liquid plant feed or 

fertilizer to keep up the flower power. 

Details: ballstratthof.co.za 

Garden tasks for November 

• There is still time to sow a second 

crop of quick growing annuals like 

alyssum, dwarf marigolds, nasturtiums, 

portulaca, and California poppy. 

• Perennials such as yarrow, hollyhocks, 

blue marguerite, Michaelmas daisy, 

Oriental poppy, Penstemon, and 

scabious can be sown from seed too. 

• Feed hydrangeas once a month and 

water more often if it gets very hot. 

Renew mulch around shrubs, roses, 

and any area where the soil is exposed. 

• November is the peak time for 

pests. Use an organic insecticide like 

Ludwig’s Insect Spray as soon as you 

notice insect infestation. Spray once a 

week until the pests are gone. 

• Succession sowing of most 

vegetables can be continued up until 

the end of this month. 

• To prevent fungus diseases in the 

lawn, do not water during the hottest 

time of the day. Rather water early in 

the morning or late afternoon. 

The Peace Lily (Spathiphyllum) is a much loved indoor plant, lush and leafy 

green, compact and undemanding. It’s always been a stellar performer with 

the additional quality of being an effective air purifier. But did you know 

that there are more than one variety of peace lily, in particular the bigleaved 

Spathiphyllum ‘Sensation’, that grows up to 2m high and with deeply 

ribbed leaves can be almost 1m long. Because of their large leaf mass, such 

plants are particularly effective as air purifiers. Like all other Spathiphyllum, 

‘Sensation’ grows in moderate to bright indirect light and needs lightly 

moist soil. Details: lvgplant.co.za 


BEST OF JOBURG

BEST OF JOBURG

BEST OF JOBURG 

WE LOAF YOU 

Thank you for sharing your love & voting us 

Best Bakery 

& Best Deli 

Best Joburg 

WINNER READERS’ CHOICE AWARDS 2023 

Winner Best Bakery 26 Years Running 

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WINNER 

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Best 

obur JREADERS’ CHOICE AWARDS 2023 

WINNER 

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BEST OF JOBURG


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READERS’ CHOICE AWARDS 2023

BEST OF JOBURG

GET IT DIRECTORY

GET IT DIRECTORY

Off-the-grid safari 

A grounding, explorer-style experience in the Karoo ... 

Samara’s eco-conscious Plains Camp is all about reconnecting with nature, 

with the focus on the ultimate luxuries ... time and space. 


There’s no Wi-Fi. No electricity. No 

high-tech distractions. What there is, 

is time. And space. And solitude. And 

a whole load of unpretentious, oldschool 

safari luxury. 

Four tents, with a fifth serving as a 

communal mess tent, hug a low hill 

in a remote part of the Samara Karoo 

Reserve, with views over the plains 

towards the impressive mountain 

range. Plains where springbok 

and gemsbok, zebra and giraffe, 

wildebeest and ostrich meander 

and graze. 

The emphasis is on ecotourism, an 

explorer-style experience where the 

early morning bush walks are the 

highlight. Yes, you may well walk 

with cheetah (Samara is well known 

for its hugely successful cheetah 

conservation programme started in 

2004.). But it’s also a time to explore 

the smaller things so often missed 

on a drive ... tracks and birds’ nests 

and ostrich eggs and flowering Karoo 

bossies. Maybe a snake or two. 

Evening game drives see guides 

venture further away, often up the 

mountains (a hair-raising ride for those 

nervous of heights!) to the plateau 

on top where the game is abundant 

... mountain zebra, always, and often 

lion. G&Ts and Amarula and cold 

beers always taste better in the wild 

and with a view ... after sundowners, 

the drive winds its way back to camp. 

Along the way, fairly large crashes 

of rhino (dehorned for their safety), 

buffalo, and a small herd of elephant 

... rounding off the Big Five there are 

signs of leopard, but sightings are rare. 

The experience continues back at 

the camp. In the mess tent - a soft, 

worn khaki leather sofa, well-thumbed 

books, binocs for game spotting - 

guests are treated to simple but tasty

meals ... if the weather plays fair, around the fire under the 

Jacketplum tree, otherwise in the tent next to the fireplace. 

There’s a small farm-style plunge pool for really welcome dips 

during the heat of the day, a bar cart for equally welcome 

drinks anytime. 

The guests’ tents are made to resemble the semi-permanent 

mobile camps set up during safaris years ago - and they’re 

not short on luxury. In shades of khaki, pumpkin and oatmeal, 

with twin, incredibly comfy, beds, the team have thought of 

everything ... from warm robes and slippers to flasks of boiling 

water so you can sip coffee or tea on the deck. There’s no 

electricity, but solar lamps provide all the light you need, and 

there’s an indoor loo and basin with constantly-refilled jugs 

of water, and an outside open-air bucket shower, filled with 

hot water on request. Always keeping sustainability and being 

eco-conscious top of mind, a set of biodegradable toiletries is 

provided. Each tent also has a small fireplace - madly welcome 

for winter stays. 

With a maximum of eight guests, and a small but efficient 

on-site team, this off-grid experience really does allow you 

to completely relax, unwind, reconnect with nature and 

remember what’s really important in life. 

There’s a launch special for South African residents - pay 

for two nights, stay for three - until December 15, with 

rates from R4 750 per person sharing per night, inclusive 

of accommodation, game drives, bush walks and all meals. 

Conservation Contribution and drinks are not included. No 

children younger than 16. 

Details: Samara Karoo Reserve, near Graaff-Reinet. samara.co.za, 

049-940-1111, reservations@samara.co.za 



Spoil 

November 

A mixed case of Perdeberg 

Cellar wines ... just in time 

for the Summer hols SpoilDrawing inspiration from its 

heritage, the Perdeberg Cellar 

range now sports a more 

stylish look ... with an elegant 

To stand a chance 

of winning a mixed case of 

Perdeberg wine, pop over to 

@get_it_joburg_north 

on Instagram or 

Facebook. Entries close 

November 25. 

new label. These are joyful, 

affordable, every-day wines, 

with six varietals. The 

Sauvignon Blanc - all 

gooseberry, asparagus, and 

hints of bell pepper and green 

figs - has a refreshing crisp 

finish, while the Chenin Blanc, 

with its crisp palate and zesty 

finish - doesn’t disappoint. The 

deep purple-red Merlot is fullbodied, 

smooth and 

velvety, while the bright red 

Pinotage has a bouquet of 

dark plum, blackberry, and dark 

cherries and a lingering, fruity 

aftertaste. The Cabernet 

Sauvignon has a soft smooth 

palate and a rich, lingering 

finish, and the bold Shiraz - all 

intense fruit and enticing spice 

characters - completes the 

impressive line-up. So well 

priced from R75 to R80 the 

new-look, screw top Perdeberg 

Cellar wines are at selected 

wine stores and online 

at perdeberg.co.za

JHB North - Nov 23

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