Jhb North - Feb 24

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Turn your outdoor area into a haven for entertaining. Heather Salomon, an interior designer and the creative force who designed Melissa and Emile’s stunning outdoor area, gives these tips for creating a space that’s perfect for entertaining: HARMONISE NATURE AND DESIGN Embrace the natural elements of your outdoor space and integrate them into your design. FLEXIBLE SEATING ARRANGEMENTS Versatility is key when it comes to outdoor entertaining. Invest in high quality, relaxed soft cushioning to make your table seating and sofas alluring. Use other functional pieces like ottomans and benches that can be easily moved around to cater for varying activities and group sizes to effortlessly transform the space from an intimate gathering to a spacious soiree with minimal effort. ILLUMINATE AND ACCENTUATE The interplay of light and shadow - from downlights, candles, lamps on servers and accent lighting from the cocktail bar - not only enhances the aesthetic appeal but also extends the usability of the space well into the evening. This is the essence of creating a space filled with ambiance. Interior designer Heather Salomon says to mix and match different decor items from different stores is the art of decorating. Natural dried grass and flowers combined with fresh flowers in different vases make stunning outdoor table centrepieces. Don’t be afraid to mix and match when laying out your dinnerware placement. You will find both leaf and woven placemats from Mr Price. Makro stocks a lovely array of decorative plates. The bronzette wine glassware is from Weylandts while the Nicolson Russell Dubai Gold & Black Titanium Cutlery is from Yuppiechef. And always add some local pieces to your home like this gorgeous Table Glass Lamp from The Trend. Details: thetrend.co.za 12 Get It Magazine February 24
Say goodbye to the formal plated style of hosting and light the fire for effortless entertaining GIANT TIGER PRAWNS WITH A GARLIC BUTTER BASTING SAUCE Melissa and Emile love to serve up prawns alongside a fresh green salad. They get their giant tiger prawns from Pescador Superior Seafood at Leaping Frog Shopping Centre. Preparation: Butterfly and clean prawns Ingredients: 1 clove of garlic, Robertson peri peri spice to taste, Salt to taste, prawn spice to taste, ½ a block of butter, lemon juice to taste, 250ml cream To make: Crush garlic with salt. Add some butter to a pan and fry garlic on a low heat. Add spices and fry for about 2 min. Add the rest of the butter. Once melted, add lemon juice and cream. Cook for about 10 min on a low heat. Once thickened, take off heat. Allow to cool down and blend the sauce. Take the prawns over hot fire or gas and place them shell down. Brush the sauce on the prawns and keep basting to get the full flavour in. Once the prawns change colour they are done. To serve: Warm the left over sauce from the basting and use it to pour over the prawns as a sauce. Drizzle garlic butter sauce over your prawns just before serving. HOMEMADE BREAD SIDE Making bread is a labour of love but so worth it once your guests smell the aroma of freshly baked bread. Bread ingredients: 2 cups bread flour, 1 packet instant yeast, 1 tsp salt, 1 tsp sugar, 30ml oil, 1 cup water, a tsp parsley To make: Mix all ingredients together until the consistency is not sticky to your hand. Add more flour if needed. Once right, knead for 10 min. Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or cling wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours. Knead again for 10 min, then rest for an hour. Filling ingredients: 1 packet diced bacon, 1 onion (chopped), 150ml balsamic vinegar, Gouda cheese. Method: Fry the bacon and remove from pan. Using the fat from the bacon, fry the onions. Once golden brown, add the balsamic vinegar and reduce. Return the bacon to the pan and mix and set aside. Roll out the bread dough flat until thin. Top with a 1/3 of the bacon and onion mixture and add grated Gouda cheese. Then fold dough in half and top again with 1/3 of the bacon and onion mixture. Repeat this once more so that you have three layers and your bread is in a rectangular shape. Place in the oven at 170°C for about 25 to 30 min. Serve warm. A refreshing snack to put out is watermelon fries sprinkled with Tajin spice and a coconut and lime zest dip. To make the dip, mix double thick coconut yoghurt with the juice of one lime and grate over some lime zest. For a sweeter version, add a tsp of coconut sugar. • Making fancy ice cubes takes time. You can now order Fruitful Ice Spheres, handcrafted with fresh fruit and herbs to use in drinks or display in a clear ice bucket. Order them from craftice.co.za • The smell of freshly baked bread will get your guests appetite going. February 24 Get It Magazine 13
Page 1 and 2: JOBURG NORTHERN SUBURBS MELISSA EBL
Page 3 and 4: GET IT Editorial Caxton House • 3
Page 5 and 6: 17 With plenty new music to bring t
Page 7 and 8: It’s set to be a perfect day, unt
Page 9 and 10: Stop and smell the roses. Each of t
Page 11: The Eblen family ... Emile, Melissa
Page 15 and 16: making, she’s always been fascina
Page 17 and 18: Gatineau Collagene Expert Plumping
Page 19 and 20: Plant based, eco-friendly, 100 per
Page 21 and 22: It’s all in the preparation. And
Page 23 and 24: Smashed avocado & pea dip A quick (
Page 25 and 26: We have to boast about the gym faci
Page 27 and 28: Blush hued Frances large vase, R119
Page 29 and 30: The design trend of naturalistic pl
Page 31 and 32: Succulents like Kalanchoe and Calan
Page 33 and 34: GET IT DIRECTORY

Jhb North - Feb 24

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