BLOEM - JULY 2024

Visit The Nellie 

(and take your pooch!) 

FLUFFY AND FURRY 

cold-weather accessories 

Kitchen Gypsies 

pages of what’s cooking 

A page from a 

this Winter with Checkers 

food lover’s travels 

HEARTY FOOD 

66 

JULY 2024

GET IT 

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nick@centralmediagroup.co.za 

Editorial 

Sazly Moses: 072 536 3228 

sazly@mahareng.co.za 

Justine Fortuin 

Warren Hawkins 

Abigail Visagie 

Photography 

Gypseenia Lion 

Production Manager 

Nita Lloyd 

Layout Artists 

Elmarie Venter 

Musa Khumalo 

Les-Leigh Douberend 

Sales 

Nettie de Beer (Sales Manager) 

Danelle Janse van Rensburg 

Judy Barnard 

Marelize Dunlop 

Felecia Wessels 

GET IT NATIONAL 

National Group Editor and Sales 

Kym Argo 

kyma@caxton.co.za 

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be transferred or redeemed for cash. 

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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 

Facebook page monthly. 

contents 

WHY DON’T YOU 

2 Chase those winter blues away at these amazing events in 

Bloemfontein this July 

WISH LIST 

6 Baby, it’s cold outside 

PEOPLE 

8 A page from the food lover Charlotte-Ann Aucamp’s travels 

10 Fezeka Mavuso: Leading the way for culinary and 

mixology education 

12 Chef Gianni brings comfort to your home 

BEAUTY 

14 Skin.vest.ment 

FASHION 

18 Fluffy and furry winter accessories 

FOOD 

20 Treats without the guilt 

SPOIL 

104 WIN a bottle of Tamnavulin Double Cask and a bottle 

Tamnavulin Sherry Cask Edition 

COVER 

Photographer: Gypseenia Lion 

Make-up by: MUD Studios Bloemfontein 

Venue: Kitchen Gypsies 

100 

POPI Act: 

Get It Bloemfontein respects your right to 

privacy and therefore aims to ensure that 

we comply with the legal requirements of 

the Protection of Personal Information Act 

(POPI Act) which regulates the manner in 

which we collect, process, store, share and 

destroy any personal information which you 

have provided to us. 


July 2024

Out & About 

Chase those winter blues away by going out 

and about at these amazing events 

in Bloemfontein this July. 

Compiled by: Abigail Visagie 

02-04 

Winter Pony Camp will 

be held at the Tristone 

Stables at Kelly’s View from 2-4 July. 

The camp includes riding, grooming 

as well as games and crafts. Contact 

082-567-9146 to secure your spot. 

02-06 

The Free State Arts 

Festival will once again 

be taking place at the University 

of the Free State this month. Enjoy 

live theatre productions, musical 

performances, and even literature 

during the festival. Day passes are R30 

per person, or R80 for a week pass. 

06 

Join the Secret Artist’s Club on 

Saturday 6 July for a Bella Notte 

at the Brandkop Estate. The event will 

include champagne, a three-course 

meal and a spellbinding Italian opera. 

Contact 072-726-8052 for tickets. 

06 

Max the dog and a girl named 

Tori take the first trip to the 

Moon since the Apollo era. This 

stage play focuses on different phases 

of the moon, wings in space, and so 

much more. The event will be held 

on 6 July at the Boyden Observatory 

and the Naval Hill Planetarium and 

will commence at 13:00. Tickets are 

available on WebTickets. 

09 

Misery Loves Company will 

be hosting a musical evening 

of nostalgic Afrikaans music at 

the Aasvoël Club on Tuesday 9 

July. Tickets are R100 and can be 

purchased at 084-559-8991. 

13 

I am Young celebrates youth creativity. Join Sonja Herholdt, 

local group Bliss as well as the Joe Solomon choir for this 

enchanting two-week workshop at Doxa Deo in Fichardtpark 

on Saturday 13 July. Tickets are R120 and can be 

purchased on Quicket. 

2 Get It Bloemfontein July 2024 getitmagazine.co.za/bloemfontein

17 

Roots so deep focuses on 

Peter Byck, the man behind 

researching regenerative grazing. The 

event will be held at the University of 

the Free State on Wednesday 17 July, 

tickets are available on Quicket. 

20 

If you are interested in learning how to bake beautiful drip cakes then this 

workshop is for you. Tickets cost R750. The workshop will start on 20 July 

and is hosted by Sweet Smart School of Cake. Contact sweetartbfn@gmail.com 

for more information. 

27 

Prime Circle will be having a sunset show at BeHuman Middelwater Farm 

on 27 July. Gates open at 15:00 and the event will start at 18:00. Food stalls 

will be available, contact 082-818-8095 for tickets. 

18-21 

20 

The Jurassic Giants Festival is 

making its way to Bloemfontein from 

18-21 July. Expect to be blown away 

by life-sized animatronic Dinosaurs 

and reptile shows at the Bloemfontein 

Showgrounds. Tickets are available at 

www.bloemfontein.dinoworldsa.com. 

The biggest sporting event in Bloemfontein this year, the 

Springboks vs Portugal rugby match, will be taking place at 

the Toyota Stadium on Saturday 20 July. Witness the world 

champions taking on the visitors from Portugal. Tickets are 

available from Ticketpros only, and range from R350 to R550. 

Breakfast & Lunch Buffets 

TUESDAY BUFFET 

Scrambled Eggs. Bacon / Cheese. Grillers. Chips. Grilled 

Tomato. Pancakes / Flapjacks. Fruit Salad / Yoghurt. 

Rolls. Muffins. Regular Tea or Coffee 

SATURDAYS BUFFET 

Fruit Salad /Yoghurt. Pancakes /Waffles. Pap & Relish. Mielie 

tert. Scrambled Eggs. Spinach / Chips. Bacon / Wors /Pork 

Sausages /Savoury Mince. Rolls / Butter / Jam. Muffins 

R70 

R100 

WED/FRI BUFFET 

Fruit Salad / Yoghurt. Pancakes / Waffles. Scrambled 

Eggs. Spinach / Chips. Pap & Relish. Bacon / Wors. 

Rolls / Butter / Jam. Muffins 

SUNDAY BRUNCH 

Every Week Different Menu 08:00 - 13:00 

Bacon / Wors /Pork Sausages. Beef /Fish. Mince /Chicken. 

Potato wedges / Spinach / Beans. Pumpkin /Carrots. Rice 

/ Fruit. Salad / Pudding. Pap Tert / Mielie Tert. Muffins / 

Pancakes / Waffles / Yoghurt. Rolls / Jam / Butter 

R70 

R150 

CHILDRENS BUFFET 

6-10 years old R50 

5 years and younger R40 

PRETTY GARDENS 

Book your space to 

avoid disappointment 

Tel 064 136 3552

Book club 

Kill lists and romance gone wrong and vampire colonies and one fabulous 

romp in the English upper-crust countryside ... new releases for your July book club. 

The Finish Line 

by local author 

Gail Schimmel 

Friends from 

schooldays, through 

being the fastest girls 

in the athletics team 

and then marriage and 

parenthood ... until 

one becomes a threat 

to the other’s family. 

Resentment, darkness 

and envy take centre 

stage in this domestic 

drama, set in the rich 

suburbs of Joburg. 

Macmillan 

Wives Like Us by Plum Sykes 

Blend a grand English country house, one 

heartbroken American divorcée, three rich 

wives, two tycoons and a bereaved butler. Add a 

pig farmer moonlighting as a personal assistant, 

a male model moonlighting as a stablehand, 

a missing suite of diamonds and a collection 

of vintage Gucci loafers and you’ve got a 

marvellous and hilarious read. Bloomsbury 

The Honeymoon Affair by Sheila O’Flanagan 

A Caribbean honeymoon-that-isn’t (her fiancé 

broke her heart). A successful and hunky 

writer holidaying alone. Sparks fly. Add in an 

ex-girlfriend who thinks she may want to pick up 

off where she left off and you’ve a roller coaster 

of a love triangle. Warm, witty, so enjoyable. 

Deep ruby with exuberant mulberry, plum, pepper and modest oak spice, Franschhoek Cellar Baker 

Station Shiraz 2021 is a full bodied, generous wine .. a great match to spicy sausages, smoked meats, 

roast venison, duck confit, and mature cheddar or blue veined cheese. Around R110. 


The Kill List by Nadine Matheson 

25 years ago a man was convicted of 

five murders - his kill list was found in 

his home. Now the convictions are 

overturned - with evidence implying 

the original investigation was corrupt. 

Add to that killings starting up again, 

and a new kill list and you’ve a cracker 

of a thriller. HQ 

The Stranger at the Wedding 

by AE Gauntlett 

A whirlwind romance, a gorgeous 

bride and handsome groom and a 

wedding. But not everyone gathered 

has come to toast the new couple. 

Full of twists and turns, this is a dark 

and thrilling story of control and 

obsession. Bloomsbury 

Act of Defiance by Tom Clancy 

The Russia Navy appears to be 

pouring money into a secret project. 

The youngest - particularly bright - 

daughter of the president is certain 

the Russians are about to launch a 

super missile submarine ... one that 

poses a threat to the US. Another 

thrilling Jack Ryan read. Sphere 

Charlotte Vassell’s The In Crowd 

A lovely afternoon garden party, all 

gossip and Pimm’s. But just a stone’s 

throw away the police are pulling a 

body out of the Thames. A pleasant 

evening at the theatre ... until a man 

found dead in his seat. Mystery and 

murder abound! Faber 


The Gathering by CJ Tudor 

A boy found with his throat ripped 

out, the blood drained from his body. 

A brutal murder, and one that echoes 

one from 25 years ago. A vampire 

colony. Lies and secrets. And then 

another missing boy ... and body parts 

are found. Scary stuff! Michael Joseph 

Robert Gold’s Ten Seconds 

To solve the mystery of his vanished 

boss, a journalist has to go back to 

the infamous murder case that made 

her career more than a decade earlier. 

Twisted and thrilling. Sphere 

All books available at Exclusive Books. 

July 2024 Get It Bloemfontein 5 

Compiled by: Kym Argo

Wish list 

Baby, it’s cold outside. 

Warm up your decor with one of the muted shades in the collection 

of eight earthy tones, selected to celebrate South Africa’s crafts 

and culture, in Plascon’s new Origin colour palette. The collection 

embodies a sense of authenticity, representing the cultural 

heritage and artistry of the African continent with a 

warmth and style designed to infuse interiors with 

hope. Think glowing, golden Turkish Tart, the richly 

saturated earthen Ginger Biscuit and Spanish Gold 

which add heat, while the monochromatic duo Light 

Reflection and Ewa, a dark charcoal black, are ideal 

for kitchens and bathrooms. Details: plascon.co.za 

Win ... we’re giving away a 

case of Zandvliet Shiraz ... 

simply pop over to 

@getitnationalmagazines 

on Instagram or Facebook 

to enter. 

July 25 is Shiraz Day. So it would be 

rude not to raise a glass in celebration. 

Zandvliet Shiraz is all plums, 

blackcurrants and pepper with hints 

of spice on the nose ... with the deep 

flavours following through, along with 

a hint of dark chocolate. This wooded 

dry red is gorgeous with Boeuf 

Bourguignon. Around R160 a bottle. 

Details: zandvliet.co.za 


Sunnies aren’t just for Summer. And with specks of amber, 

brown, and black, a perfect Winter choice is tortoiseshell - 

which has remained one of the most sought-after eyewear 

patterns since the 1930s. We’re loving these Swarovski 

sunglasses, R4030 from Sunglass Hut • Cold weather rule 

number one. Keep your head and feet warm. These 

ribbed beanies are woven for a snug fit ... great shades 

for him, too. R139 from Woolworths • And for your feet, 

faux fur ankle boots with flatform sole and round toe. 

Fashionable meets practical. R999 from zara.com 

Comfy, one hundred 

per cent cotton striped 

pyjamas with buttondown 

sleep shirt and 

matching pants with 

elasticated waistband. 

R699 from Woolworths. 

SPONSORED: For the love of food ! Checkers 

introduces a tantalising new Foodie! range. 

Unleash the inner chef in every home cook. 

Expertly crafted, Foodie! products take the hassle 

out of cooking, combining top-quality fresh 

ingredients to provide a variety of options for an 

extraordinary at-home dining experience. 

The extensive range consists of flavour-enhancing 

sauce bases, pastes and marinades that can turn 

ordinary ingredients into mouth-watering meals; 

cook-in sauces for quick pasta and meat dishes; 

belly-warming soups just in time for winter; and 

ready-made meals inspired by different regions 

of the world. Shop your favourite Foodie! at 

your nearest Checkers store in Bloem, or get it 

delivered with Checkers Sixty60 at your doorstep. 



Compiled by: Kym Argo

Kitchen Gypsies 

a page from a food lover’s travels 

Text and photography: Gypseenia Lion 


At Kitchen Gypsies, you can find colourful 

popcorn, bobotie pizza and pink coffee just 

to mention some of our favorites. Owner, 

Charlotte-Ann Aucamp, invited the Get It 

team to explore some of the dishes on the 

menu, and we were left in awe. 

“Food and creation nurture the soul and 

make me feel alive. Owning my own business allows me the 

freedom to create and ‘play’ – where working for someone I 

create their art and not my own,” said the Food and Beverage 

Institute alumnus. 

Charlotte-Ann explains that she and her partner, Carel Herbst, 

decided on the name Kitchen Gypsies because they have 

worked in a few restaurants. 

“We felt we became travellers in different kitchens. Gypsies 

are travellers, so with our menu, you will experience different 

areas, different places, different cultures, different flavours and 

ingredients. With the menu, we like using what we can find or 

source, as natural as possible and I get to play with any flavour 

I feel like to add to the ingredients when I am making a menu,” 

she expressed. 

Charlotte-Ann recalled how she travelled in America and most 

of the Western Cape for a couple of years. She then travelled to 

China where she spent three years learning and working in some 

of the most amazing kitchens. “Covid-19 made me come back 

to South Africa where I had a coffee shop in Bloubergstrand. My 

then business partner decided to sell the shop and I built a food 

truck and started our Kitchen Gypsy adventure.” 

Today, the colourful restaurant stands out in the opulent 

Woodland Hills Village in Bloemfontein. 

“The food truck industry is much faster paced. You need to have 

a quicker turnaround time as in a restaurant setting because, 

there are a lot more people at once who want to be served right 

away. In the restaurant setting I can provide more options in 

more of a relaxing environment. I love both the fast-food truck 

and the slower restaurant work, it is about balance!” 

The 31-year-old mentioned that finding the right ingredients 

and having to figure out replacement of substitutes where 

it’s needed often pose a challenge for her as she aims to 

incorporate organic and home-grown ingredients to authentic 

dishes and recipes. 

“It is also about figuring out how to draw people in to try 

different, sometimes unusual flavours as people are hesitant to 

try something new. Food has always been my passion and the 

biggest reward is when people appreciate the effort and taste 

the passion I put into each dish I make,” she said. 

The Get It team watched her as she meticulously prepared the 

Pork Belly Ramen dish. Every second counted, and so did every 

technique. 

“I think ramen must be the most unique item we sell other 

than marmite and cheese on toast! Ramen is a traditional Asian 

noodle dish that I used to eat a lot in China. It reminds me of the 

culture and good times I had. It’s a must-try,” she said. 

Charlotte-Ann’s playful approach to Kitchen Gypsies and food is 

not only inspired by her travels but also by her childhood. 

“As a child I used to cook potions in my little garden house, 

which later turned into me cooking for my family and guests. My 

dad is also a big lover of cooking, so we have loads of cookbooks 

and recipes everywhere! I learned a lot from cooking in different 

countries as well as from different places and cultures. I gained a 

lot of knowledge and recipes I like to still use to create a unique 

experience,” she said. 

When she is not tweaking traditional recipes, she enjoys taking 

her sister’s dog for walks on Sundays. 

“I don’t have much time for owning a pet! Hunting is one of my 

favourite hobbies that I like to do with my family during my off 

time. I have a love for gardening and plants as well,” she said. 

If you are daring enough to try something new while taking a 

trip down memory lane with all the childhood favourites she 

serves, make a turn at Kitchen Gypsies, where you can have a 

good chat and a wholesome meal. 

Inspired by her travels around the world, a local chef and 

restaurant owner has brought her love for creativity and food 

together with a unique menu and atmosphere that will definitely 

leave you nostalgic for somewhere you have been before. 


July 2024 Get It Bloemfontein 9

Fezeka Mavuso 

Leading the way for culinary 

and mixology education 

Text: JUSTINE FORTUIN Venue: RELEKANE GUESTHOUSE 


As the founder and CEO of Clazzique 

Academy and Bar School, Fezeka 

Mavuso has turned her love for the 

culinary arts into a business. 

Fezeka’s mother introduced her to 

the culinary world and guided her 

towards this path after she completed 

her matric. “I fell in love with it, 

especially when guests complimented 

the food and service received,” she 

shares. 

This early encouragement fuelled her passion, 

leading her to explore different cuisines and cultures, 

ultimately finding joy in teaching. “The excitement 

when students are in the kitchen and seeing what 

they can produce is amazing,” she says. 

The decision to start a bar school was a natural 

extension of her interests. “It’s my passion for 

education and the hospitality industry that led me 

here,” Fezeka explains. 

The art of mixology, combined with culinary 

education, allows her to show off her creativity and 

skill. This blend is not just about mixing drinks but 

about crafting experiences, a philosophy that Fezeka 

imparts to her students. 

Outside the kitchen, Fezeka draws inspiration from 

diverse sources. Engaging with students about 

their lives and aspirations keeps her grounded and 

motivated. She also finds value in podcasts like 

FabAcademic and Vastly Sage, which offer fresh 

perspectives and insights. 

Mentorship is something Fezeka holds dear and 

it plays a crucial role in shaping the future of her 

students. 

“Mentorship instils a sense of professionalism, work 

ethic, and respect for the craft,” she emphasises. 

At Clazzique Academy, mentorship is a continuous 

practice, tailored to understand and address 

the personal challenges students face. “Building 

confidence is critical, especially for those from 

disadvantaged backgrounds. Teaching them that 

anything is possible with a positive mind-set is key.” 

Fezeka proudly shares success stories from her 

academy, highlighting students like Confidence Rens. 

She says after just six weeks of training, Confidence 

excelled in competitions and is now making waves 

in the industry. Such achievements highlight 

the academy’s effectiveness, with about 60% of 

graduates currently employed and receiving positive 

feedback from employers. 

Keeping the curriculum relevant is another priority 

for Fezeka. To do this, she stays updated through 

engagements with host employers, scholarly 

research, and following renowned chefs. This ensures 

that Clazzique Academy remains at the forefront of 

industry trends and techniques. 

Fezeka mentions that teaching aspiring chefs and 

bartenders comes with its challenges as attitude, 

lack of motivation, and self-doubt are common 

hurdles. She addresses these by sharing her personal 

journey, including becoming an executive chef at 22 

and starting her business. These stories inspire and 

motivate her students, proving that hard work and 

determination can turn dreams into reality. 

Looking ahead, Fezeka envisions a future where 

culinary education blends traditional techniques 

with modern innovations, emphasising sustainability, 

cultural diversity, and interdisciplinary learning. Her 

holistic approach aims to equip future professionals 

with the skills, knowledge, and values needed to 

succeed in an evolving industry. 

Despite her professional commitments, Fezeka finds 

time for personal relaxation, often involving her 

daughter. 

“I don’t really have a personal life,” she jokes, sharing 

that her daughter is the one who motivated this 

answer. 

“I go out once in a while with my daughter. Sunday’s 

after cooking, I listen to different podcasts to draw 

my inspiration and to learn new things,” she says. “At 

the moment, I’m putting all my energy into building 

the academy.” 



Chef Gianni 

brings comfort to your home 

Gianni always tries his utmost best to reinvent 

himself. “I try to recreate myself and my business on 

an ongoing basis, with creativity and self-drive. I have 

a beautiful wife and children who need me, therefore 

sacrifice is always crucial to hold a happy home. 

Gianni was 14 years old when his late father 

taught him how to make homemade Lasagne and 

Cannelloni. “I earned pocket money at that age from 

cooking and creating. I was the only male in our 

standard at school who took Home Economics and 

thrived in the environment,” Gianni gushed. 

Gianni travelled Italy quite extensively and lived with 

family throughout this entire process, mastering his 

culinary skills by learning how to cook in their homes. 

It can definitely be said that a few beloved family 

recipes made their way straight into the homes of 

Gianni’s customers. 

Comfort Chefs is a product of the Covid-19 pandemic. 

Gianni was forced to put food on the table due to the 

pandemic. He then decided to start the business from 

home, after 8 months, Gianni realised it was time to 

find premises and investment in order to sustain the 

fast growth of Comfort Chefs. 

“Comfort is what the world was seeking during the 

pandemic so 1 plus 1 most certainly equalled 2,” 

Gianni said. 

“It’s like having a restaurant in your deep freezer,” was 

my initial catchphrase. Comfort Chefs has become a 

household name in Bloemfontein and surrounds with 

a database of more than 800 families supporting and 

purchasing Comfort Meals on a weekly, monthly and 

quarterly basis,” the proud owner mentioned. 

Comfort Chefs produces home-cooked, high-quality 

freezer meals on a large scale basis for the local 

community and also couriers these dishes nationally 

to other provinces. 

We also provide Platters, catering services, cakes, and 

our own butchery selling meat used in our dishes, 

directly to the public. 

The on-the-go gourmet business also has a feature 

for the modern-day working mother to feed her 

children, called tot-packs. The tot-packs and adult 

packs can also be purchased for diabetic patients. 

The butchery helps Gianni quite efficiently by 

keeping costs down, making their products more 

affordable. 

Through Comfort Chefs, Gianni constantly tries to 

motivate and inspire others to find the courage and 

take various leaps of faith. 

“When I go home to my family each evening I look 

at my wife and my children and become motivated 

for the next day to keep providing. I guess that could 

mean that I am inspired by the privilege to provide. 

I have 4-year-old twin girls and a 6-year-old type 

1 diabetic son, that says it all about the service I 

provide,” Gianni said. 

“We are constantly evolving and keeping up with our 

customer’s expectations and demands. It will take 

a while longer to establish further and become a 

first- choice brand on supermarket shelves, a concept 

which might take time. 

Between work and home, Gianni focuses on giving all 

of himself by serving his customers and loved ones. 

Children need ALL of you, and that is a privilege and 

pleasure to give to mine, Gianni concluded. 


Gianni D’Offizi is not only 

a man of faith, family and 

hard work, but also sees 

miracles in everything he 

does, including his beloved 

food business, Comfort 

Chefs. “Everything I do runs 

on the principles of love and 

family,” Gianni mentioned. 



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COVER SEARCH 2024 

The search is on! 

Get It Cover Search, made possible by Kryolan, is BACK 

and this year we are switching it up! 

Ever wanted to be on the cover of a magazine? Well now 

is your chance! For the fourth year in a row, we want to 

celebrate the gems of our city. 

The Get It Cover Search wants to give both men and 

women, YES, men and women a platform to boast all 

that they have achieved and inspire others to follow in 

their footsteps. 

Let’s face it, everyone deserves to tell their story, an 

attractive face isn’t the only thing we’re looking for. As a 

community magazine, we’re equally interested in your 

involvement in your community. So, if you think you 

have what it takes AND fit the competition’s criteria, then 

you are who we’re looking for! 

Criteria for Cover Search 2024: 

1. Male or female between the ages of 25 and 55 

2. Must be an avid reader of Get It Bloemfontein 

3. Must reside in Bloemfontein 

4. Must be influential in your local community (this could 

be in form of volunteering your time, donating your 

resources, supporting local or community projects – 

should be additional to your profession 

Scan the QR code 

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Made possible by

FLUFFY AND FURRY 

winter accessories 

Nothing screams comfy and warm like fluffy, furry 

winter accessories in this cold weather. 

Keep your ears extra 

warm with these plush 

ear muffs. R198 from 

takealot.com. 

Indulge in wintery comfort with a 

touch of feminine charm with the 

cable knit scarf. This luxuriously 

soft scarf features a classic cable 

knit design in a delicate rose 

hue, offering exceptional 

warmth and a touch of 

elegance to elevate your 

winter look. 

R 1499 from 

Timberland. 

This soft-ribbed beanie is 

designed for all-day easy 

comfort while beating 

the cold and heating up 

your style. R 159 from 

Woolworths. 

This fluffy 

bucket 

hat blends 

contemporary 

styling with 

chilled comfort. 

R329 from 

Woolworths. 

Compiled by: JUSTINE FORTUIN 


BLOEMFONTEIN 

EYE CLINIC 

AND LASER 

DRs, BOTES & CALLAWAY 

Staying 

indoors? Then comfort 

most certainly equals cosy socks. 

These lounging socks are the perfect 

addition to keep your toes nice and 

toasty. R149 from Cotton On. Or 

throw on these 90s scrunch socks 

that go well with any pair of winter 

shoes. R199 from Cotton On. 

This fluffy 

shoulder bag is a 

‘hell yes’ from us 

this winter. It’s 

soft and fluffy 

and comes 

with a zip at 

the top with 

a chunky 

handle. 

R329 from 

Superbalist. 


Make a statement with 

every step. These comfy 

boots have a closed round 

toe, a side zip detail and 

are easy to slip on 

and off. R159.99 

from Mr Price. 

Bloem Eye & Lazer 

Bring your dry eyes 

back 

to life 

Dry eye treatment: 

• Preservative free eye drops 

• Omega 3 supplements 

• Heat applied to eyelids 

REMEMBER to visit us 

for all your LASIK and cataract surgery needs 

Stirling Healthcare Centre, Room 2, Stirling Road, 

Spitskop, Bloemfontein 

051 522 6757 

info@bloemeyeclinic.co.za 

www.bloemeyeclinic.co.za 


Stylish Mud Room 

First impressions last, so make sure your home’s mud room, or entrance hall, leaves a 

lasting impression on guests with teal and blush touches. 

An entrance hall table is more 

than a place to put your car key, 

it is an indication to your guests 

about what they can expect the 

rest of your home to look like. 

Get yours from Cielo for R4 599. 

Seating can be an 

important part of 

your home’s lobby. 

Why not also make 

it a comfortable and 

stylish aspect? This 

upholstered teal 

barrel chair is available 

from Takealot for R4 

950. 

Whether you choose to 

put flowers in it or not, 

use this vase to add 

some blush to your 

entrance hall. Make it 

yours for R39.99 from 

PEP Home. 

A last glance, or outfit check, before leaving home can be very 

important. This mirror from Mr Price Home offers just that. Get 

yours for R1 900. 


EYEWEAR 

PACKAGE DEALS 

Lighting can make or break any room, meaning 

that it plays a big role in the entrance to your living 

space. This firework-inspired ceiling light is available 

from Takealot for R1 399. 

SINGLE VISION 

FROM R1400 

BIFOCAL 

FROM R2000 

If you have a long 

entrance hall, make 

sure this runner from 

Volpes paves the way 

into your home. The subtle 

pale blues and pinks can 

round off your entrance hall for 

R599. 

MULTIFOCAL 

FROM R2400 

ALL PACKAGE DEALS INCLUDE AN EYE TEST 

AND A PAIR OF FREE SINGLE VISION 

PRESCRIPTION SUNGLASSES 

This blue container is 

not a place to store 

your keys, but rather 

a striking decoration 

for your console 

table. It is available 

from Makro for R395. 

LANGENHOVEN PARK 

051 446 0465 

Lhp@opticedge.co.za 

DAN PIENAAR 

051 525 9071 

danpienaar@opticedge.co.za

Fresh & fragrant 

Snap away the winter blues with fresh, flavoursome garden peas, 

bright Bumble Bee flowers and the fragrant aroma of lavender. 

Text: ALICE COETZEE 

Veggie of the month 

Add fresh spring flavour to 

your food by growing garden 

peas as microgreens. They can 

be grown all year round, even 

in winter, in a warm, bright 

spot. The crunchy shoots, small 

leaves and tendrils have the 

same sweetness as peas, and 

they are just as nutritious. All 

you need is a warm, bright 

room, a damp growing 

medium in a container and 

Kirchhoffs bush pea ‘Greenfeast’ 

or sugar snap ‘Sugar Charm’. 

Soak the peas in water for 12 

to 24 hours. Place them on the 

growing medium and cover 

to keep the peas out of the 

light for 3 to 5 days. Check 

daily and spritz the peas to 

keep them moist. Once the 

peas have sprouted, remove 

the cover and move them 

into bright light. Keep them 

moist until ready to harvest 

when the seedlings are about 

6cm tall. Harvest the first true 

leaves or let them grow on to 

form shoots and tendrils. Using 

scissors, cut the seedlings 

just above the ground, 

rinse and use immediately 

or store in the refrigerator. 

Garden pea micro greens are 

a delicious garnish, good in 

sandwiches, salads and stir fries. 

Details: www.kirchhoffs.co.za 


Garden tasks for July 

• Prune the roses from 20 July to 3 

August and dig fresh compost into 

the soil around the roses. • Feed 

winter annuals, herbs and vegetables 

in pots with a liquid fertiliser. • Water 

spring bulbs for 40 minutes once 

a week. • Water the veggie garden 

once a week and protect frost-tender 

veggies with frost cloth. • Turn the 

compost and moisten if the heap is 

dry. • Put food and water out for the 

birds. • Service the lawnmower. 

We’re planting... 

Calibrachoa ‘Bumble Bee’ for 

its vibrant, dramatic flowers that 

bring spring just a little bit closer. 

This tough grower flowers under 

the lowest of light conditions, 

brightening end of winter gardens, 

containers and hanging baskets. It 

also thrives in the heat, making it a 

long-lasting garden or patio plant. 

Plants grow 15 to 30cm high and 

can spread up to 60cm. As its name 

implies, it attracts bees, as well as 

butterflies. Grow it in a position that 

receives plenty of sun. Water garden 

plants once a week and containers 

or hanging baskets more often. Feed 

once a month with a liquid fertiliser. 

Details: www.ballstraathof.co.za 


Indoor plant of the month 

Who can resist the fragrance of 

lavender. Feeling a little blue? Just rub 

some lavender leaves through your 

fingers and inhale their perfume. Pot 

lavender ‘Blue Magic’ is one of the 

earliest lavenders to flower and it likes 

a warm room or patio that receives 

morning sunlight. Let the soil dry out 

slightly before watering and nip off 

the dead flowers to encourage more. 

At the end of its flowering period, 

cut back and plant in full sun in the 

garden or in an outdoor container. 

Lavender leaves and flowers have 

many uses. Add sprigs to cupboards 

to freshen them up or sip a cup of 

soothing lavender tea before going to 

bed or put a sprig or two under your 

pillow. Details: www.lvgplant.co.za 


OUR SHOWROOM OPPOSITE PRELLER SQU 

Shop 14¨28 Graaff-Reinet St¨BFN¨Where Bloempapie 

House Of HOUSE Woven OF WOVEN Art ART 

WE BRING YOU A VERIETY OF RUGS 

PERSIAN¨MODERN¨CONTEMPORARY¨CLASS 

CELEBRATION SALE 

OUR SERVICES 

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SALE 

Cleaning 

OUR SHOWROOM OPPOSITE PRELLER SQUARE 

Restoration 

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Shop 14¨28 Graaff-Reinet St¨BFN¨Where Bloempapier Use To Be 

WE BRING YOU A VERIETY OF RUGS 

PERSIAN¨MODERN¨CONTEMPORARY¨CLASSIC 

OUR SERVICES 

Cleaning 

Restoration 

Underlays 

WE BRING YOU A VARIETY OF RUGS 

PERSIAN MODERN CONTEMPORARY CLASSIC 

OUR SERVICES 

Cleaning | Restoration | Underlays 

SMALL CARPETS 

FROM R499 

3m-15m RUNNERS 

FROM R1600 

LARGE CARPETS 

FROM R4295 

051 555 0025 066 476 0177 

FIND OUR SHOWROOM OPPOSITE PRELLER SQUARE 

Shop 14 | 28 Graaff-Reinet St | BFN - Where Bloempapier Use To Be

BRAAI 

SA’S NO.1 

Endorsed by the 

SA Chefs Association 

Minimum 90% meat, 

Maximum 30% fat 

10% Traditional 

blend of spices 

SHOP THE REST OF THE CHAMPION RANGE 

NCFOCLCVIW/E 

CHAMPION 

1-INCH PATTIES 

CHAMPIONSHIP 

THIN BOEREWORS 

CHAMPIONSHIP 

THICK BOEREWORS 

CHAMPIONSHIP 

BOERIE BITES 


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Natural Cakes by Giovanna Torrico celebrates a healthy diet, 

even for the sweetest things in life. Along with the almost 100 

recipes, there are pages and pages of tips ... like using apple 

purée or date paste instead of sugar, mashed banana or potato 

flour instead of eggs, coconut yogurt or rice milk instead of dairy. 

Giovanna talks you through sweet flavour boosts like beetroot, 

flower water, avo, and gives options for natural colourings - pure 

raspberry juice and turmeric and activated charcoal powder. And 

there’s no holding back on flavour ... from the dark, rich, nutty carrot 

cake to the mango and coconut loaf cake to the traditional Italian 

Caprese flourless chocolate cake, it’s just one delicious treat after 

another. Hardie Grant, R475 from Exclusive Books 

TREATS 

without the guilt! 

Chocolate bars and cheese cakes and coconut 

cream and fudge frosting. No remorse! 

Compiled by: Kym Argo 

Think indulgent chocolate bars. Zero 

guilt. Functional nutrition. Say hello to 

Fulfil Chocolate Protein Bars 

that have just upped the game for 

health-conscious snackers. Low sugar, 

high protein, nine essential vitamins, 

all wrapped up in an on-the-go 

bar. And they are delicious! We tried 

(and went back for seconds) all four 

flavours ... Salted Caramel, Peanut 

and Caramel, Hazelnut Whip, and 

Chocolate Brownie. You’ll find them at 

Clicks for R55 ... worth stocking up! 


Get your daily cup of calm! We know about the long-term benefits of the 

SA-grown Rooibos tea. And lately CBD’s health benefits have been in the 

spotlight. Combine the two and you’ve got a tea with the caffeine-free, 

antioxidant-boosting benefits of Rooibos, along with the relaxing, calming, 

and sleep-enhancing benefits of CBD. There’s a Laager Plus CBD Rooibos 

Relax which is perfect for those feeling anxiety and overwhelmed by 

the demands of daily life, who are looking to restore balance in their day, 

and Laager Plus CBD Rooibos Sleep with added chamomile, for those 

looking to shut down after a long day ... a nightcap with a difference! 

The tea is THC-free (so no psychoactive or high effect), and each teabag 

contains 2mg CBD - the recommended daily limit for CBD intake is 20mg, 

making it suitable to enjoy several cups a day. You’ll find it at supermarkets 

or on Takealot. Details: joekels.co.za 

Easiest, tastiest treat ever ... frozen peanut butter-stuffed, chocolatedipped 

dates. Simply pop the pips out of the dates and replace with a 

half a spoon or so of crunchy peanut butter - or any nut butter of your 

choice. Melt a slab of Beyers Sultry Dark Chocolate - it’s 57 per cent 

chocolate with cocoa nibs - in a double boiler, making sure the pan 

doesn’t touch the simmering water. Once melted, give a good stir and 

then pop in each date to cover. Put onto a baking tin, and put into the 

freezer until frozen. They keep in the freezer for ages, not that they’ll 

last very long! You’ll find Beyers chocolates at stores including Clicks, 

Checkers, Pick n Pay, Spar and Takealot. 

We’re loving these new Uju Pure 

Honey Gummies ... delish, chewy 

treats sweetened naturally with local 

honey. With a texture softer than a 

normal gummy, they’re free from 

cane sugar, gelatine, colourants, 

flavourants, preservatives, gluten and 

dairy. Full of healthy ingredients like 

fresh ginger root, chai spices, liquorice 

root, espresso and rose geranium 

(our local Fynbos that tastes just 

like Turkish Delight) ... ingredients 

selected for their health benefits, from 

reducing inflammation and aiding 

digestion to helping with stress relief 

and improving concentration. Perfect 

for those who’re lactose-intolerant, 

vegetarian, celiac, or just looking to 

try something with a little less of the 

nasties. R89.95. Find stockists or buy 

online from iloveuju.com 



#FutureFocused

WIN a Winter Food 

Experience! 

How to enter 

Answer the easy questions 

and you might be joining 

us at this year’s 

Get It Winter Food 

Experience in association 

with Checkers. 

We’re rolling out the red carpet for 

the annual Get It Winter Food 

Experience in association with 

Checkers. 

This year, Get It Bloemfontein and 

Checkers are switching it up and you 

might get a chance to take a seat at this 

year’s winter food experience. Janine 

Honniball from La Vie Herbs will 

be joining us for an inspiring workshop 

where her green fingers will guide you 

through the wonders of cultivating 

vibrant micro herbs, transforming 

humble soil from plant to table. 

The micro herb expert will host an 

interactive, informative and hands-on 

workshop where you can learn to grow 

your own microgreens, sprouts and 

edible flowers! 

Event: 1 August 2024 | 17h00 – 22h00 

WINTER FOOD EXPERIENCE IN ASSOCIATION WITH 

Shopping, Food, Friends & Lifestyle this winter in your Neighbourhood!

So what’s 

COOKING 

this Winter with 

Feast with globally inspired dishes, fuss-free comfort 

food, tasty twists on the CLASSICS & MORE. 

You’ll find it all in-store, and you can get it delivered 

with Checkers Sixty60.

Serve up hearty, delicious 

winter warmers made with the 

finest authentic ingredients. 

WHOLESOME 

WINTER SOUPS 

Specially Selected 

FORAGE AND FEAST 

ROAST PEPPER & 

TOMATO SOUP 

NCFOCLCVIW/E 

MADE WITH 

MASCARPONE 

& FRESH CREAM 



Download the app

FOCUS ON CHECKERS WINTER FOOD 

Soul-Warming 

Split Pea Soup 

by Zola Nene 

Your ticket to a soul-warming delicious meal! 

Whether you’re a seasoned chef or a kitchen novice, this Split Pea Soup 

is your ticket to a soul-warming, delicious meal. 

Fill your kitchen with the enticing aroma of spices before 

you tuck into a spoonful of hearty flavours. 

This easy recipe combines the earthy goodness of dried 

split peas with a spicy blend of fresh ginger, garlic, mild 

curry powder and garam masala. 

There’s no need to waste time dicing vegetables. Simply add 

two packets of our Freshmark Country Style Soup Mix for 

extra wholesomeness without the effort. Let the ingredients 

simmer for 90 minutes, then serve it chunky or smooth – 

whichever way you prefer! 

100 6 11 

MINUTES SERVINGS INGREDIENTS 

Ingredients 

2 tsp/. (10ml) olive oil 

2 packets of Freshmark Country 

Style Soup Mix 

2 tsp/. (10ml) fresh ginger; chopped 

2 tsp/. (10ml) garlic; crushed 

2 tsp/. (10ml) mild curry powder 

2 tsp/. (10ml) garam masala 

Directions 

Heat olive oil in a large pot, add the 

2 packets of soup mix and sauté over 

medium heat for 5 minutes. 

Add the ginger, garlic, curry powder 

and garam masala, then stir and 

sauté for 2 minutes to toast the 

spices. 

Add the washed split peas and 2 

litres of water, cover the pot and 

simmer for 1 hour or until the peas 

are tender. 

Crumble in the vegetable stock cube, 

add 2 cups of water, then simmer for 

another 15 minutes. Season to taste 

and serve. 

You can blend the soup if you prefer 

a smooth texture. 



Recipe: WWW.CHECKERS.CO.ZA/Zola Nene

Butternut 

Rooibos Soup 

There’s no better fridge staple than butternut soup. 

It’s quick to rustle up and it tastes so great - 

“What’s not to love?!” 



Ingredients: 

1 litre water 

3 Laager Rooibos teabags 

1kg butternut, halved and seeds removed 

1 clove garlic, sliced 

1 cinnamon stick 

Olive Oil 

1 medium onion, finely sliced (100g) 

Salt and freshly ground black pepper 

500 ml cream 

Directions: 

Pour the water into a medium-sized saucepan, add the 

Rooibos teabags, and bring to the boil. Simmer for 5 

minutes, then remove from the heat and leave the Rooibos 

teabags to infuse for 20 minutes. Remove the teabags. 

Preheat the oven to 180 ºC. Place the halved butternut 

on a roasting pan, sprinkle with the garlic and a drizzle of 

olive oil, and roast until soft. Heat a little olive oil in a large 

saucepan and sauté the onion until soft and translucent. 

Add the roasted butternut flesh to the onion, and cook 

for approximately 5 minutes. Add the Rooibos stock and 

simmer for 30 minutes, stirring occasionally. Add the cream 

and simmer for 10 minutes (do not allow to boil). 

Place the mixture in a blender and blend until smooth and 

lump-free. 

Season to taste and mix well. 

Checklist: Do you have it at home? 

Water 

Laager Rooibos Teabags 

Butternut 

Garlic 

Cinnamon Stick 

Olive Oil 

Onion 

Pepper 

Cream 

The hero of the dish: 

Laager Rooibos teabags 

Recipe: WWW.JOEKELS.CO.ZA/Laager Rooibos 




Kimchi 

Vegan 

240 8 13 


A harmonious blend with a delightful twist! 

Crafted with care, the Vegan Kimchi recipe 

is a symphony of flavours and a celebration 

of plant-based goodness. Begin with a fresh 

head of cabbage, and through a process of 

salting and resting, watch it transform into 

the star of this tangy delight. 

The vegan sauce, a harmonious 

blend of soy sauce, coconut sugar, 

and pineapple juice, adds a delightful 

twist. But it’s the chilli paste, created 

from ginger, garlic, onion, and chilli 

flakes, that infuses this dish with 

its signature kick. As the cabbage 

undergoes its fermentation journey, 

your patience is rewarded with a 

tangy, crisp, and flavourful Kimchi 

that pairs perfectly with a variety 

of dishes. Embrace the world of 

plant-based flavours with our Vegan 

Kimchi and savour the wholesome 

taste of tradition reinvented. 

Ingredients: 

1 head of cabbage; outermost leaves removed, well rinsed 

Sea salt or Himalayan salt; a generous amount 

3 whole carrots; julienned 

8 spring onions; roughly chopped 

8 – 10 radishes; finely sliced 

For the Vegan Sauce: 

2 tbsp. (30ml) soy sauce 

2 tbsp. (30ml) Simple Truth Coconut Sugar (plus more to 

taste, if needed) 

¼ cup (60ml) pineapple juice 

¼ cup (60ml) warm water 

For the Chilli Paste: 

3 tbsp. (45ml) fresh ginger; peeled 

1/3 cup (80ml) garlic cloves; peeled 

1 small onion 

1/3 cup (80ml) chilli flakes; crushed (adjust and increase if 

needed) 

Directions: 

Chop cabbage into sixths, remove the bottom core (hard 

white section) with a sharp knife and discard. 

Place cabbage in a large, sterilised mixing bowl. Pack a 

generous amount of sea salt in between each layer of the 

leaves. Do so by lifting each leaf and sprinkling it with sea 

salt. Repeat until all leaves have been salted. 

Press down and leave to rest for 45 – 60 minutes to soften 

and break down the cabbage and draw out moisture. 

For the vegan fish sauce: Add all ingredients to a small 

mixing bowl and whisk to combine. 


For the chilli paste: Blend ginger, garlic, onion and chilli 

flakes into a paste. Stir through the vegan fish sauce. 

Turn the cabbage over, pat down to compress and set aside. 

Repeat this process 3 more times, with a 60-minute resting 

time between each turn. 

Mix carrots, spring onions, radishes and sauce. 

Stir to combine, then cover and set aside. 

Sterilise glass storage jars. 

Once the cabbage has been flipped four times and has 

shrunk significantly, rinse and separate each section of 

cabbage well to remove salt. 

Pat with clean kitchen paper to remove excess water and 

set aside to dry. 

Carefully, with disposable gloves, rub sauce generously all 

over cabbage and vegetables ensuring they are well coated. 

Pack vegetables in alternate layers in the jars, patting down 

to ensure air has been removed. 

Top with a clean, sterilised lid, and set in a cool dark place to 

ferment. 

Set aside to ferment for 4 – 6 days (the longer you ferment, 

the more tang and the more tender the leaves will be). 

Each day open and press the vegetables down with a clean 

utensil, to remove excess air bubbles and to ensure Kimchi 

is always immersed in liquid. 

A good sign of proper fermentation is seeing little bubbles 

in the sauce when you press down (will keep for 2 – 3 

weeks). 

NOTE: Ensure all surfaces, utensils and jars are 

sterilised well and hands are washed throughout 

the process to prevent introducing bad bacteria and 

disrupting the fermentation process. 


Recipe: www.checkers.co.za

Vegetarian Mince 

Meatballs 

with Tahini Pumpkin Puree 

Crafted from Simple Truth Plant-Based Mince, these 

meatballs are expertly seasoned with smoked paprika, chilli 

flakes, ground cumin, ground coriander, and aromatic herbs, 

making each bite a delectable experience. The crunch of 

toasted cashew nuts and the wholesome essence of almond 

flour adds depth to these meatless wonders. Coated in 

quinoa for a satisfying crunch, they are baked to perfection. 

Accompanied by a velvety tahini pumpkin puree, featuring 

roasted pumpkin, tahini paste, and zesty accents, this dish is a 

true delight for the senses. 

Ingredients: 

1 packet (400 g) Simple Truth Plant-based Mince 

2 tbsp. (30 ml) extra virgin olive oil 

1 onion; finely diced 

Zest of 1 lemon; grated 

2 tsp. (10 ml) smoked paprika 

½ tsp. (3 ml) crushed chilli flakes (adjust heat 

according to taste) 

2 tsp. (10 ml) ground cumin 

1 tsp. (5 ml) ground coriander 

2 tbsp. (30 ml) oregano; finely chopped 

1 tbsp. (15ml) rosemary; finely chopped 

1 – 2 garlic cloves; finely diced 

1 punnet (225 g) Portobellini mushrooms; finely 

chopped 

1 packet (100 g) Padkos Cashew Nuts; toasted and 

finely chopped 

1 cup (250 ml) Simple Truth Almond Flour 

Simple Truth Quinoa; for coating 

Salt and pepper, to taste 

For the Tahini Pumpkin Puree: 

1 packet (500 g) pumpkin; diced 

2 tbsp. (30 ml) olive oil 

1 tsp. (5 ml) ground cumin 

½ tsp. (3 ml) salt 

1/3 cup (80 ml) tahini paste 

1 – 2 garlic cloves; peeled and crushed 

2 tsp. (10 ml) sesame seeds; toasted 

¼ cup (60 ml) coriander; chopped 

For the Cucumber Salad: 

2 cups (500 ml) cucumber; diced 

Juice of ½ lemon 

1 tbsp. (15 ml) olive oil 

3 tbsp. (45 ml) dill; chopped 

2 tbsp. (30 ml) chives; chopped 

Directions: 

In a pan, gently sauté the diced onion, lemon zest, smoked 

paprika, chilli flakes, ground cumin, ground coriander, oregano, 

and rosemary over low heat until they become golden, soft, 

and cooked through. This should take about 7 – 10 minutes. 

Add the diced garlic and fry for another minute to release its 

flavour. 

Lightly pulse the cashew nuts (if using) until they have 

a crumb-like texture. Pour them into a bowl. Add the 

mushrooms to the food processor and pulse until finely 

chopped. 

Add the chopped mushrooms to the onion mixture and cook 

for a few minutes or until they are slightly browned, and all the 

moisture has evaporated. Set this mixture aside to cool. 

Once the mixtures have cooled, stir together the cashews, 

mushrooms, and vegan mince. 

Stir through the almond flour, adjust the seasoning, and set 

aside. 

Scoop the mixture and shape it into small balls. Toss them to 

coat in pre-cooked quinoa and set aside. 

Preheat the oven to 200°C. 

Place the quinoa-coated “meatballs” on a roasting tray and 

bake for 12 – 15 minutes until they are cooked through and 

crisp. 

Alternatively, you can air-fry them at 180°C for 8 – 10 minutes 

until they are heated through and crisp. 

Toss the diced pumpkin with olive oil and spices. Place it on a 

roasting tin, cover with foil, and roast for 45 minutes or until it’s 

cooked through. 

Place the roasted pumpkin in a food processor with tahini, 

lemon juice, olive oil, and crushed garlic. Pulse until it reaches a 

coarse puree consistency. Season to taste and set it aside. 

Stir lemon juice, olive oil, dill, and chives through the diced 

cucumber. Season this mixture and set it aside. 

To serve, spoon the pumpkin puree onto a plate, and top it 

with the cucumber mixture, grated lemon zest, dill, and the 

vegan meatballs. 



50 4 8 


For a symphony of flavours 

and textures! Take in the 

culinary symphony of 

flavours and textures with 

our Vegetarian Mince 

Meatballs with Tahini 

Pumpkin Puree, a delightful 

dish that unites the richness 

of plant-based mince with 

the creaminess of tahini 

pumpkin puree. 

Recipe: www.checkers.co.za 





COUNTING CALORIES? 

Although calorie deficit diets have been the go-to method for weight loss over decades, 

health experts warn that obsessively counting calories might not be the best way to keep 

your weight in check. 

The Harvard Medical School recommends to rather be 

aware of the energy and nutrition contained in the foods 

we consume and that food in its rawest, natural state, or that 

closest to how it looks when it comes from the farm, is the 

healthiest option. 

Thus, rather be aware of the calories you are consuming 

than merely counting them. 

So it may be that a fresh fruit and a diet snack bar have the 

same amount of calories, but the fresh fruit would be a 

healthier choice. 

But how many calories should a person consume daily? As 

every individual is different, your caloric needs will depend 

on many factors, including age, body size, activity level, and 

metabolism. Most women need 1,600 to 2,000 calories per 

day to maintain their weight, while most men require 2,000 

to 2,400 calories per day. 

If you find it challenging to get your calorie consumption 

down to healthy levels, start by measuring your food intake. 

There are many apps available that can help you check the 

nutritional value of a type of food per its weight. Rather opt 

for smaller portions of nutrient dense foods, like meat and 

fats. You might be surprised to learn the size of a standard 

portion is much smaller than you are used to! 

Also, Mayo Clinic suggests if you feel hungry all the time, try 

consuming more low-energy-dense foods that you can eat 

a greater amount of and will help you feel fuller on fewer 

calories. 

For instance, a cup of grapes contains only a quarter of the 

calories a cup of raisins do. 

Here are some foods Healthline recommends that are 

lower in calories: Apples, Asparagus, Beets, Broccoli, Brussels 

sprouts, Cabbage, Carrots, Cauliflower, Celery, Chard, 

Clementines, Cucumbers, Fennel, Grapefruit, Iceberg lettuce, 

Kale, White mushrooms, Onions, Peppers, Papaya, Radishes, 

Rocket, Romaine lettuce, Strawberries, Spinach, Sugar snap 

peas, Tomatoes, Turnips, Watercress, Watermelon, Zucchini. 

It is always best to consult a dietician and your doctor first 

to get the right advice before you make major changes to 

your diet and lifestyle, especially if you have any medical 

conditions, like diabetes. 

Recipe: Harvard Health Publishing, Mayo Clinic and Healthline 




YOUR 

SMARTY 

PANTS 

Eating well is crucial for your 

Smarty Pants’ overall well-being 

but even more important to 

keep their brains stimulated, 

healthy and happy. Luckily, www. 

bbcgoodfood.com recommends 

the top five must-have brain 

foods for your busy bee. 

Top 5 brain foods 

1 

Whole grains 

Picture the brain like a car, it cannot drive if 

there’s no petrol in it. Therefore, the body’s 

form of petrol can be seen as glucose and 

a steady supply of it can be found in wholegrains. By 

choosing whole grain cereals, bread, rice and pasta, 

glucose can release energy in your bloodstream, 

keeping you mentally sharp throughout the day. 

2 

Oily Fish 

According to bbcgoodfood.com, fish 

promotes healthy brain functionality. Most of 

the essential fatty acids can be found in the 

oily fish and not only are they important for your teen’s 

brain but also for the heart and those sporty joints. 

3 

Blueberries 

Next time you’re baking the perfect blueberry 

cheesecake, don’t stop your cranky teen from 

eating some of your blueberry toppings. 

bbcgoodfood.com notes that the fruit improves or 

delays short-term memory loss, assisting your child in 

studying and remembering everything from a long 

night of studying. 

4 

Eggs 

According to bbcgoodfood.com, eggs contain 

vitamins B1, 3 and choline that plays a vital 

role in regulating normal brain function. 

“Egg yolks,which is rich in choline, is needed for the 

formation of cell membranes and function,” mentioned 

bbcgoodfood.com. 

5 

Broccoli 

The underrated power of Broccoli is always 

taken for granted because of its appearance 

and taste but according to bbcgoodfood. 

com broccoli can help enhance cognitive function and 

has glucosinolates that keeps your teen’s brain and 

memories sharp! 

Compiled By Abigail Visagie. Source: www.bbcgoodfood.com 



Vegetarian 

Bolognese 

Serves 4 

Ingredients 

1 Tbsp olive oil 

1 onion, diced 

1 carrot, diced 

1 celery stick, diced 

2 cloves garlic, crushed 

400g portabellini mushrooms, finely chopped 

1 box Fry’s Pea Protein Mince 

2 cups vegetable stock 

1 tin chopped tomatoes 

1 tsp dried Italian herbs 

2 fresh bay leaves 

salt and pepper 

fresh oregano, for serving 

cooked pappardelle pasta or quinoa, for serving 

Method 

1.Heat a glug of olive oil in a large pan over 

medium heat. 

2. Add the chopped onion, carrot and celery and 

cook until soft, about 5-8 minutes. 

3. Add the mushrooms & cook for 5 minutes until 

softened. 

4. Stir in the Fry’s Pea Protein Mince and fry for 

3-4 minutes. 

5. Next add the vegetable stock, tomatoes, dried 

herbs and bay leaves. 

6. Reduce heat & cook for 15-20 minutes, stirring 

occasionally, keeping an eye that the mixture 

doesn’t become dry. 

7. Adjust seasoning to taste. 

8. Sprinkle with fresh oregano and serve dished 

up over cooked pasta or quinoa. 

TRY 

ME 

SCAN ME FOR MORE DELICIOUS, 

EASY PLANT BASED RECIPES


Winter’s harvest: 

Nutrient-rich colourful vegetables 

Winter brings a vibrant array of vegetables that are not only visually appealing but 

also packed with nutrients. Here are some colourful winter vegetables to brighten your 

meals and boost your health during the colder months. 

1 4 

2 

3 

Carrots 

Carrots are a winter staple and Food Revolution 

Network says they contain beta-carotene, a 

powerful antioxidant that the body converts to 

vitamin A. This vitamin is essential for maintaining 

good eyesight, a strong immune system, and 

healthy skin. Carrots can be enjoyed raw, roasted, 

or in soups and stews, adding a sweet and earthy 

flavour to dishes. 

Beets 

Gardening Zeal states that beets are rich in folate, 

manganese, and potassium, and they support 

heart health, reduce inflammation, and enhance 

athletic performance. Their natural sweetness 

intensifies when roasted, making them a perfect 

addition to salads, sides, or as a main ingredient in 

hearty winter borscht (beetroot soup). 

Kale 

Kale is a nutritional powerhouse, offering high 

levels of vitamins A, C, and K, as well as calcium 

and fibre, according to Mashed. This leafy green 

helps boost immunity, improves bone health, and 

aids digestion. Kale can be used in a variety of 

dishes, from smoothies and salads to soups and 

casseroles. Its slightly bitter taste becomes milder 

and sweeter after exposure to heat. 

5 

Red cabbage 

Red cabbage contain vitamins C and K, as well 

as antioxidants like anthocyanins, which have 

anti-inflammatory and anti-cancer properties, 

according to Food Revolution Network. Red 

cabbage is versatile and can be eaten raw in 

salads and slaws or cooked in stir-fries and 

braises, offering a crunchy texture and slightly 

peppery taste. 

Sweet potato 

Sweet potato is packed with fibre, vitamins A 

and C, and manganese. Healthline says that 

these nutrients are vital for good eyesight, 

immune function, and skin health. Sweet 

potatoes can be roasted, mashed, or baked 

into pies and casseroles, providing a naturally 

sweet and creamy texture that complements 

savoury and sweet dishes. 

Incorporating these colourful winter 

vegetables into your diet can enhance 

your meals with their vivid colours, diverse 

flavours, and impressive health benefits, 

ensuring you stay nourished and healthy 

throughout this chilly season. 

Source: Healthline, Mashed, Gardening Zeal and Food Revolution Network. 



COMFORTING 

winter 

bowls 

Foodie! 

Fresh 

Cook-in-Sauce 

All Variants 

Each 

Gourmade 

Lamb and 

Potato 

Breyani 

Ready Meal 

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Blissful Bowls 

2 great recipes for winter 

Bowls are not just for soups. This 

winter indulge in comforting Buddha 

Bowls that packs a nutritional punch 

and keeps you satisfied. 

Bowl building fundamentals include 

the rule of quarters: a quarter 

grains, a quarter proteins, a quarter 

vegetables, a quarter leafy greens 

and round off with healthy fats and a 

dressing. Here are two delicious bowl 

recipes you can try. 

Sweet Potato Chickpea Buddha Bowl 

Ingredients: 

Vegetables: 

2 tbsp. olive, melted coconut, or 

avocado oil 

1/2 medium red onion (sliced in 

wedges) 

2 small sweet potatoes (halved) 

1 bundle broccolini (large stems 

removed // chopped) 

2 big handfuls kale (larger stems 

removed) 

1/4 tsp. each salt + pepper 

Crispy Chickpeas: 

1 (410 g) can chickpeas (drained, rinsed 

+ patted dry) 

1 tsp. cumin 

3/4 tsp. chili powder 

3/4 tsp. garlic powder 

1/4 tsp. each salt + pepper 

1/2 tsp. tsp oregano (optional) 

1/4 tsp. turmeric (optional) 

Tahini Sauce (Optional): 

1/4 cup tahini 

1 tbsp. maple syrup 

1/2 medium lemon (juiced) 

2-4 tbsp. hot water (to thin) 

Directions 

Preheat oven (or air fryer) to 200 °C. 

Coat sweet potatoes and onions with 

oil and arrange on a baking sheet. 

Bake for 10 minutes (reduce time for 

air fryer), then remove and flip sweet 

potatoes and add oil-coated and 

salted broccolini. 

Bake for another 8-10 minutes (reduce 

time for air fryer), then remove from 

and add oil-coated kale. 

Bake for another 4-5 minutes (reduce 

time for air fryer) then set aside. 

While vegetables are roasting, heat a 

large skillet over medium heat and add 

chickpeas to a mixing bowl and toss 

with seasonings. 

Once hot, add 1 Tbsp. oil and 

chickpeas and sauté, stirring 

frequently. If they’re browning too 

quickly, turn down heat. If there isn’t 

much browning going on, increase 

heat. This also works nicely in an air 

fryer. Once the chickpeas are browned 

and fragrant, remove from heat and set 

aside. 

Prepare sauce by adding tahini, maple 

syrup and lemon juice to a mixing 

bowl and whisking to combine. Add 

hot water until a pourable sauce is 

formed. Set aside. 

To serve: slice sweet potatoes into bite 

size pieces. Divide vegetables between 

3 serving bowls, add freshly grounded 

salt and black pepper, and top with 

chickpeas + tahini sauce. 

Best when fresh, though leftovers will 

keep for a few days in the fridge. 

Nutrition per serving: Calories: 474 

Carbohydrates: 62 g Protein: 13.2 g Fat: 

21 g Saturated Fat: 2.8 g Trans Fat: 

0g Cholesterol: 0 mg Sodium: 563 mg 

Fiber: 11.4 g Sugar: 7.2 g 

This Chicken Burrito Protein Bowl 

from Feel Good Foodie takes a bit 

longer to make as the chicken needs 

to marinade before cooking. 

Chicken Burrito Protein Bowl 

Ingredients: 

Chicken: 

¼ cup avocado oil 

3 tablespoons lime juice 

3 Chipotle chillies in adobo sauce 

finely chopped, plus 1 ½ tablespoon 

adobo sauce 

1 ½ teaspoon garlic powder 

¾ teaspoon salt 

500 g chicken breast cut into strips 

Coriander lime rice: 

1 cup long-grain white rice rinsed 

1 ½ cups water 

¼ teaspoon salt plus more to taste 

Zest of 1 lime plus 2 tbsp fresh lime 

juice 

¼ cup chopped fresh cilantro 

To assemble: 

1 head romaine lettuce chopped 

1 cup diced tomatoes 

1 avocado chopped 

1 cup frozen corn thawed 

1 410 g can black beans rinsed and 

drained 

½ small red onion chopped 

Directions: 

To make the chicken, stir together 

oil, lime juice, chopped chilies, 

adobo sauce, garlic powder, and salt 

in a large bowl. Add chicken and 

toss to coat. Cover and let sit in the 

refrigerator for at least 2 hours or up 

to overnight. Heat a large pan over 

medium-high heat. Remove chicken 

from marinade, and add to pan. Cook, 

stirring, until cooked through, about 

5 minutes. Set aside. To make the rice, 

add salt and rice to a pot of boiling 

water. Return to a boil, then reduce 

heat, cover, and simmer until water 

is absorbed and rice is tender, 15-18 

minutes. Uncover and fluff with a 

fork, then toss in lime zest, lime juice, 

cilantro, and additional salt to taste. 

To assemble, arrange rice and lettuce 

in the bottom of a serving bowl and 

top with the chicken, diced tomatoes, 

diced avocados, corn, black beans 

and red onions. 

Nutrition per serving: 

Calories: 761kcal, Carbohydrates: 

82g, Protein: 52g, Fat: 27g, Saturated 

Fat: 4g, Polyunsaturated Fat: 4g, 

Monounsaturated Fat: 16g, Trans Fat: 

0.02g, Cholesterol: 109mg, Sodium: 

1294mg, Potassium: 2000mg, Fiber: 

17g, Sugar: 6g, Vitamin A: Vitamin C: 

32mg, Calcium: 149mg, Iron: 6mg 

Source: Minimalist Baker and Feel Good Foodie 



INTER WARMERS 

PER 

TER WARMERS 

WINTER WARMER 

BUY ANY 

2 for R30. 00


The healing power of plants 

With the rise in plant-based health consciousness, Get It sat down with Wikus Botha, the proud 

owner of the Osem Shop, a zero-waste shop located at CoffeeTalks Café in Rayton, to chat about 

plants and their healing power. 

Wikus Botha’s path to sustainability was paved with a 

deep-seated interest in nature and a commitment to 

living consciously. “I have been interested in sustainable 

living for as long as I can remember,” Wikus shares. His 

passion took root during an introductory course called 

‘Reconnecting with Nature’ in Hogsback. “For the first time, 

I really understood what it meant to be stewards of nature, 

to work together for life.” This experience ignited a profound 

understanding of sustainability within a community 

context. “We need each other, and there is no other way,” he 

emphasises. 

Running a hands-on restaurant provides Wikus with unique 

insights into changing consumer attitudes. “I get to engage 

with my customers and hear all their stories first-hand,” he 

says. Since 2016, he has noticed a significant shift towards 

discussions on healthy, natural living and sustainability. “The 

conversations always shift towards these topics, and as the 

old adage goes, ‘we are sick and tired of being sick and tired,’ 

and how can I fix this?” 

This growing awareness has fuelled his mission to promote 

a more conscious life, not only in terms of health but 

also in overall interaction with life. “In the current climate 

and environment, fast-paced and highly stressful, I am 

committed to helping others pursue a conscious lifestyle,” 

he adds. Understanding the role of plants and herbs in 

boosting health is a cornerstone of Wikus’ philosophy. 

“Our bodies need various micro and macro nutrients, and 

plants, herbs, and our food provide them,” he explains. The 

key, he believes, lies in being in tune with how we feel. 

“The importance of being in tune with how we feel, to be 

conscious, is the first step in the pursuit of overall wellbeing.” 

Wikus mentions that modern society often turns to 


medication only when health is in jeopardy, overlooking the 

preventive and supplementary power of natural remedies. 

“Plants and foods work in our bodies in ways that cannot 

be measured by our need for instant gratification,” he 

notes. “Plants boost our immune system just as much as 

we suppress it with our stressful lifestyles.” Among the 

vast amount of healing plants, Wikus highlights two that 

deserve more attention. “Moringa is densely packed with 

a tremendous amount and variation of nutrients to boost 

your immune system and benefit overall health. Think of it 

as a raw natural multivitamin,” he suggests. For those dealing 

with stress and anxiety, he recommends Lemon Balm. 

“Lemon Balm is a gentle yet effective herb that can be a 

valuable addition to your daily routine. Its calming, digestive, 

and antiviral properties make it a versatile remedy for a 

variety of health benefits,” he says. Wikus encourages readers 

to explore the world of home-made natural remedies. “It is 

important to read up on the various plants and herbs that 

you wish to use, for both their properties but also how they 

may affect your body,” he advises. 

He suggests starting with simple herbal infusions, keeping 

a list of plants and their benefits, and experimenting to 

discover what works best. 

Wikus addresses common misconceptions about natural 

healing with clarity. “A common misconception is that 

if it’s natural, it’s safe and must be good for me. Not all 

plants and herbs are beneficial, and some may even have 

adverse effects on your system,” he warns. He stresses the 

importance of listening to your body and understanding 

that plants and herbs are supplementary rather than curealls. 

“The more you incorporate plants, herbs, and healthy 

foods into your lifestyle, the more beneficial it becomes.” 


Text: Justine Fortuin Photography: Gypseenia Lion

ROOTED IN LOVE 

Janine Honiball is the owner and founder of La Vie Herbs. La Vie, meaning “life” in 

French, reflects how herbs have enriched Janine’s life and health. Founded in 2018, 

the business started by selling herbs at local markets. A significant breakthrough 

came in 2020 with a contract to supply Checkers, leading to substantial growth. La 

Vie Herbs now employs 13 people and operates multiple packing rooms. 

Janine started planting herbs in her garden to enhance her 

recipes. Microgreens, in particular, caught her attention due 

to their simplicity and health benefits. 

“The scent of fresh herbs is irreplaceable in any kitchen,” she 

says. Knowing they were organically grown added an extra 

layer of satisfaction. 

In her quest for healthy, natural flavourings free from MSG 

and artificial colourants, Janine began experimenting with 

fresh herbs. “I was immediately captivated by the wonderful 

taste of fresh herbs in my food,” she explains. 

The irreplaceable taste of fresh herbs makes them a kitchen 

staple. Unlike artificial seasonings, fresh herbs are healthier 

and add unique flavours to various dishes. “Fresh herbs are 

healthier than artificial soup powders and other unhealthy 

seasonings,” Janine emphasises. 

According to Janine, herbs are easy to grow, especially in 

the dry, warm climate of the Free State and they also deter 

pests, making them beneficial for other garden plants. 

La Vie Herbs offers around 15 different herb seedlings, which 

grow easily from seeds. “Any person who likes fresh herbs 

can easily own a small herb garden.” 

She believes herbs are not just for salads. They enhance 

the flavours of all kinds of dishes, from stews and roasts to 

vegetables and even desserts. For instance, sage, Janine’s 

favourite – “sage becomes crunchy when fried in butter, and 

is delicious with pork and gnocchi,” she shares. 

La Vie Herbs’ also offers workshops that focus on 

microgreens, sprouts, and edible flowers. Participants learn 

the entire process, from planting to using these nutrientrich 

‘superfoods’ in their cooking. 

“The microgreens and sprouts are packed with vitamins 

and they are also called ‘Superfood’,” Janine explains. The 

two-hour sessions are hands-on and enjoyable, providing 

all the materials needed. To prolong the freshness of herbs 

Janine advises that you wash them in salt water, dry them 

thoroughly, and store them in a container with a paper 

towel. 

When it comes to edible flowers, she says they’re mainly 

used for garnishing and they can brighten up any dish. 

Winter-blooming flowers like violets are ideal, but flowers 

can also be dried in the summer for winter use. “During the 

workshops, we show people how to dry edible flowers in a 



microwave,” Janine explains. 

She further explains that microgreens 

require minimal space and resources 

to grow, making them accessible to 

anyone. “Micro herbs are very healthy. 

All the nutrients found in the large 

plant are already in these small leaves,” 

she highlights. 

She adds that the popularity of herbs, 

microgreens, and edible seedlings is 

expected to rise significantly over the 

next 5-10 years. 

If you would like to learn 

from Janine’s extensive 

experience you can attend 

La Vie Herbs’ Microgreen workshop. 

Visit www.lavieherbs.co.za or follow 

La Vie Herbs on Instagram 

@la_vie_herbs for ongoing 

inspiration and tips. 

Text: Justine Fortuin Photographs: Supplied 



6 

must-have 

herbs for winter 

There are a few things you absolutely must have in your kitchen. 

Janine Honiball from La Vie Herbs has put together a list of six herbs that 

you should have in your kitchen this winter. 

1 2 

Rosemary 

complements dishes such as meat soups, stews and lamb. 

Thyme 

delicious in dishes such as chicken and potato dishes. 

Source: Janine Honiball/La Vie Herbs Rooted in Lovewww.lavieherbs.co.za 

3 4 5 

Dill 

no fish dish is ever complete 

without it. It is not cooked, 

but just put on the dish after 

cooking. Tsatsiki with dill is 

delicious with Greek Gyros. 

Fennel 

baked tubers can be used as a side 

dish with steak. It has a liquorice 

taste when fresh, but becomes 

deliciously sweet when baked. 

6 

Rocket 

delicious with pizza, Greek salad and beetroot 

salad. Also very tasty in pita breads. 

Coriander 

perfect for winter’s delicious curry 

dishes. Coriander is the perfect match 

for any curry dish. 



A stunner this winter: 

Stacked savoury cake 

Janine Honiball, 

shares her recipe for 

a beautiful 

sandwich torte. 

A sandwich torte is 

a visually stunning 

and delicious layered 

savoury cake. 

It’s a winter stunner. 

Ingredients: 

16 thick slices of wholemeal bread 

500g softened cream cheese 

1/2 cup pouring cream 

1 Lebanese cucumber, thinly sliced 

100g sliced smoked salmon 

1 avocado, mashed 

1 tbsp lemon juice 

Asparagus, peeled, to serve 

Radish, finely sliced, to serve 

Cucumber, sliced into ribbons, to serve 

Snow pea sprouts, to serve 

Edible flowers, to serve 

Lemon zest, to serve 

Allergens: Recipe may contain yeast, sulphites, gluten, 

wheat 

Directions: 

Cut crusts from 16 thick slices of wholemeal bread. Place 4 

slices in a round shape. Cut out a disc using a 17cm plate 

as a guide. Repeat to make 4 bread discs. 

Beat softened cream cheese until smooth. Beat in pouring 

cream. Spread cream cheese mixture over bread slices. 

Reform into 4 discs. Smooth out and cover joints. 

Carefully place 1 disc on a plate. Top with 1 thinly sliced 

cucumber. Stack with another disc. Top with smoked 

salmon, then another disc. Spread flesh of 1 avocado 

mashed with lemon juice over disc. Top with final disc. 

Cover stack with remaining cream cheese mixture. 

Decorate with peeled asparagus, radish, cucumber, snow 

pea sprouts, edible flowers and lemon zest. Eat on day of 

making. 

Recipe: Janine Honiball / www.lavieherbs.co.za 



MILK TART JAFFLES MADE WITH 

SA’s No.1 

Warm up with these delightful 

Milk Tart Jaffles this winter. 

Super easy to make, this tasty 

treat combines the creamy 

sweetness of traditional milk 

tart with the crispy golden 

perfection of Jaffles. 

Loved for its delicious rich and 

creamy taste, our Plain Cream 

Cheese was awarded the 

prestigious Qualité award by 

the expert judges at the recent 

SA Dairy Championships. 

Lancewood was once again 

voted most loved and trusted 

Cream Cheese and Cottage 

Cheese brand by South African 

consumers in the Ask Afrika 

Icon brands research study. 

Scan here 

for the full recipe!


Healthy & Alternative 

seasoning for your food 

It is extremely beneficial to use fresh herbs daily in moderate quantities, 

as they are packed with many health-boosting compounds. This is the 

foundation of the Mediterranean diet. Pesto, for instance, uses basil as 

its base with plenty of garlic, both of which offer significant nutritional 

benefits. Potatoes use thyme and oregano as its base and Chimichurri 

uses fresh parsley and oregano. Many cultures use green herbs in daily 

condiments for flavourful health benefits and a good dose of chlorophyll. 

These are kept on hand, made available for everyday use and eaten 

liberally. 

If you choose to use fresh green herbs as a garnish, they’ll offer culinary 

and visual appeal, as well as health benefits and subtle flavour. Even small 

amounts of herbs and spices like fresh mint, parsley, dill, bay leaf, ginger 

root, turmeric and garlic can stimulate the appetite and aid digestion. 

1 

Fine Herbs: This is a traditional blend used in classic French cuisine 

consisting of finely chopped fresh parsley, chives, tarragon and chervil. 

If you cannot find chervil, you can substitute it with either flat-leaf 

parsley and a little fennel or tarragon, or combine your own favourite 

herbs for a unique signature flavour. 

2 

Herb Bouquets: In traditional European cooking, herb bouquets are 

bunches of fresh herb bundles tied together with kitchen twine and 

placed whole in soups, stews or roasters making it easy to remove 

from the dish when the cooking is complete. 

Bouquet Garni: A classic French blend of fresh herbs used for soups, 

3 

3 Ways to Use Fresh Herbs in Cooking 

stews, stocks, casseroles, meats, and vegetables. Traditionally parsley, 

thyme, bay leaf, leek leaves and peppercorns are tied in a cheesecloth 

bundle, but you can also replace the cheesecloth with steamed leek 

leaves that are folded into a bundle and tied with string. 

Living Herbs from Checkers - Thyme 

It won’t get any fresher than this. Living 

Herbs provide you with a healthy plant so 

that you can have an unlimited supply of 

fresh herbs in your home. 

See the range instore. 

Source: Janine Honiball /Andrea Slobodian heinen’s wellness consultant 




Plant-based 

cuisine on the rise 

It’s no secret that plant-based cuisine and food options are becoming more 

and more popular and for good reason, they are healthier 

and better for the environment. 

The options for plant-based recipes are endless, and most 

food franchises are following suit by expanding their 

menu’s to also include options that are plant-based or 

“meat free”. 

Many grocery stores have noticed the gap in the market 

and have started including a better variety of plant-based 

alternatives, this has branched from plant-based sausages 

to plant-based ready-made meals. 

Everyday Health notes that there are nine scientific health 

benefits for following a plant-based diet that can include, 

lowering your blood pressure, and risk of getting a stroke 

or even cancer, it is also very good for your skin, it may 

also prevent type 2 diabetes and by having a long-term 

plant-based diet could extend your lifespan. 

Not only is plant-based diets good for your overall health 

it is also good for the environment, according to Erica 

Miller on A Case For Plant-Based by following a plantbased 

diet you will be saving on water consumption, 

believe it or not, this is because the production of meat 

foods involve litres of water, it also reduces the risk of 

extinction for animals, and it decreases the amount 

of greenhouse gas emissions, as meat production 

contributes more than cars, trains and airplanes 

combined. And if you think you are an extreme omnivore 

who can’t be converted, there are many replacements 

that taste exactly like the real thing. 

Source: A Case for Plant Based and Everyday Health 




Plant-based Burger 

with Sweet Pickled Onions 70 4 

MINUTES 

20 

SERVINGS INGREDIENTS 

The secret is in the layers! 

Feast on XTRA YUM at your winter braai by trying this Plant-based Burger 

with Sweet Pickled Onions recipe. There’s nothing better! 

Ingredients: 

8 Simple Truth Plant-Based 

Burger Patties 

1 tub Simple Truth Sweet Chilli 

& Coconut Oil Vegan Cream 

Cheese 

500 g store-bought bread dough 

or 4 rolls of your choice 

2 large tomatoes; sliced 

2 handfuls baby spinach 

2 handfuls rocket 

For the Pickled Onions: 

1 – 2 onions; peeled and cut into 

1cm-thick rings 

½ cup (50g) flour 

1 tbsp. cornflour 

Salt and pepper 

¼ cup (60ml) sparkling water 

Oil for frying 

1 tsp. ground coriander 

1 tsp. ground cumin 

1 tsp. turmeric 

2 tsp. roasted masala 

½ cup (120ml) vinegar 

¼ cup (60ml) water 

2 tbsp. sugar 

1 tsp. cornflour mixed with 

1 tbsp. (15ml) water 

Directions: 

If you plan to make homemade roosterkoek, divide the dough into 4 equal pieces 

and shape into 2cm-thick buns. 

Sprinkle a surface with flour and leave the buns to rise again for about 30 minutes. 

Roosterkoek needs low coals to cook. Make sure you have enough to supply heat for 

about 20 minutes. 

Carefully place the roosterkoek on the braai grid and cook until a crust forms on 

the bottom before you turn them. Braai until they are golden all around and sound 

hollow when you tap them. It should take about 20 minutes. 

To make the pickled onions, you can add the onions straight into the pickle liquid – 

or deep-fry them in a batter first. 

To deep fry them, toss the onion rings in ¼ cup of the flour, salt and pepper. 

Make a batter by whisking the leftover ¼ cup of flour, cornflour, seasoning and 

sparkling water together. 

Heat about 3cm-deep oil in a pot or saucepan. Test that the oil is hot enough for 

frying by adding a drop of the batter – if it sizzles immediately, it is hot enough. 

Dip the flour-coated rings in the batter and carefully drop into the hot oil in batches; 

fry until crisp and drain on kitchen paper. 

To make the pickle liquid, add 1 tbsp. oil to a small saucepan. Cook the spices for 1 

minute, then add the vinegar, water, sugar and cornflour slurry. 

Cook for 4 minutes or until thickened. 

Pour the sauce over the onion rings and leave to sit until you are ready to serve. 

For the burgers, cook the patties according to the package instructions. 

Now assemble the burgers by cutting the roosterkoek in half, spreading each side 

with vegan cream cheese, then adding a layer of leaves, a patty, some onions and 

then tomato and repeat (if so preferred). Lastly, top the burger with the other half of 

the roosterkoek. Serve immediately. 

Simple Truth Plant-based Burger Patties 

Plant-based burger patties with 11.2g of plant protein per 110g serving. Each serving 

is gluten-free, high in protein and a great source of fibre with reduced sodium. No 

artificial colours or flavours, no added MSG and no added preservatives 




KWV


The art of curry 

“The Art of 

Curry is not 

only following 

a recipe, it’s 

understanding 

the flavours, 

texture and 

aroma.” Rubina 

Jadwat is a local 

home-based 

chef and ‘curry 

master’, who saw 

an opportunity to 

establish a food 

business in 2019 

that not only 

caters to savoury 

halaal platters 

but specialises 

in home-style 

curries and 

savoury delights. 

Rubina who founded Ruby’s Taste of Home 

shared some of her spice secrets with Get 

It, and we have decided to let you in on 

some of her secrets. With her permission, 

of course! We asked what the phrase 

“The Art of Curry” means to her, and she 

showed us. “Selecting the right variety 

of spices, each with its unique aroma and 

flavour, is ‘the art of curry’.” Today, she 

prepared a butter chicken recipe. 

How to blend your flavours like a pro: 

Onions, ginger and garlic is a must when 

making a curry. Sauté your onions, ginger 

and garlic and then add in your spices 

along with your tomatoes, allow to cook 

for a few minutes mixing well so that 

the spice doesn’t burn. This allows your 

flavours to blend together. Add in your 

favourite protein or veg and cook till tender. 

Simmering the curry allows all the flavours 

Ingredients: 

500g chicken fillet (cubed) 

1 teaspoon ginger and garlic 

½ teaspoon salt 

¼ teaspoon turmeric powder 

½ teaspoon cumin powder 

½ teaspoon chili powder 

50g tomato paste 

250g fresh cream 

150 ml milk 

1 onion 

60g butter 

Fresh coriander or parsley 

with Rubina Jadwat 

to melt together and intensify. Taste for salt, 

acidity and sweetness. Add fresh herbs to 

the final touches. 

“Cooking was not my comfort zone but 

with a lot of support, encouragement 

and referrals from my customers, my 

business is growing. For the last year, I have 

been making homemade meals daily for 

customers.” 

Must-have spices: 

Jeera Powder/Seeds (Cumin) 

Dhania Powder (Coriander) 

Garam Masala 

Turmeric Powder 

Chili Powder 

Cinnamon Sticks 

Bay Leaves 

Curry Leaves 

Star Anise Seed 

Elachie (Cardamon) 

Directions: 

Start by marinating the chicken with spices. Allow 

it to rest for two hours. Heat butter in a pot on 

medium heat. Add the onion, ginger and garlic and 

sauté till golden brown. Add the marinated chicken 

and tomato paste. Mix well until the chicken is 

covered. Add half of the milk, stir well and then 

add the remaining milk and simmer covered for 

20 minutes. Add your fresh cream and simmer 

for 5 minutes until sauce thickens. Garnish with 

coriander or parsley. Serve with Roti or Naan. 

Pro Tip: Curries are normally served with rice 

or roti’s with some carrot salad or a nice fresh 

green salad. You can add in some atchaar/ 

pickles to add in more flavour or spice to your 

food. 

Text And Photographs: Gypseenia Lion Venue: Summer Palace Guesthouse 




Curried Roast Chicken 

A Family lover for the winter 

Simple Truth Vegan Tortillas for an easy meal the whole 

family will love. The curry butter is an aromatic blend 

of melted butter, curry spice, crushed garlic, grated 

ginger, ground turmeric and a hint of lemon zest. To save 

time, the coated chicken can be roasted in the air fryer. 

While the chicken is cooking, you can prepare the salad. 

Our ready-made rainbow coleslaw forms the colourful 

base, combined with a creamy yoghurt dressing. It’s the 

perfect side to add a bit of crunch to your plate. If you’re 

having the chicken as a wrap, use the yoghurt slaw as 

part of the filling. 

Ingredients: 

For the Roast Chicken: 

1 x Simple Truth Free-Range Whole Chicken 

60 g butter; melted 

1 tbsp. (15ml) curry spice 

2 garlic cloves; crushed 

1 piece of ginger; grated 

½ tsp. (2.5ml) ground turmeric 

1 lemon; cut in half 


For the Yoghurt Slaw: 

300 g rainbow coleslaw 

½ cup (125ml) plain yoghurt 

1 tsp. (5ml) cumin seeds; lightly toasted (or ground cumin) 

1 tsp. (5ml) mustard seeds; lightly toasted (or mustard 

powder) 

Juice of one lime 

1 tsp. coconut sugar 


Handful of fresh coriander; roughly chopped 

Serving Suggestion: 

1 tub Deli Tzatziki (optional) 

Simple Truth Vegan Tortillas 

with Yoghurt Slaw 

80 4 17 


Directions: 

Preheat your oven to 180ºC. 

In a bowl, combine melted butter with curry spice, crushed 

garlic, grated ginger, ground turmeric, and juice of half a 

lemon. Mix until well combined. 

Pour the spiced butter over the Simple Truth Whole 

Chicken, ensuring a thorough coating. 

Place the remaining half of the lemon into the cavity. Roast 

or air-fry for 1 hour and 20 minutes or until the chicken is 

cooked through. 

For the Yoghurt Slaw: In a bowl, mix rainbow coleslaw, plain 

yoghurt, lightly toasted cumin seeds, lightly toasted mustard 

seeds, lime juice, coconut sugar, salt and pepper. Add fresh 

coriander and mix well. 

Serve the succulent roast chicken alongside the vibrant 

Yoghurt Slaw. Enhance the experience with optional tzatziki, 

Simple Truth Vegan Tortillas and fresh lemon wedges. 




60 6 11 



Easy-to-prepare, 

a dish for the whole 

family! 

Shepherd’s Pie is a 

wonderful choice for an 

easy-to-prepare dish 

that feeds the whole 

family. Made with 

shredded lamb, Forage 

and Feast Passata, fresh 

leeks and carrots, and 

topped with a crispy 

layer of new potatoes, 

our Shepherd’s Pie 

recipe is full of flavour 

and showcases the best 

of each ingredient. 

Shepherd’s Pie 

Dating back to the early 1800s, this classic comfort dish 

is elevated in our recipe with whole lamb as opposed 

to mince, and the addition of flavour-enhancing red or 

white wine with Sicilian-style passata, decadent melted 

butter and a crust of golden new potatoes instead of 

mash. 

Ingredients: 

2 tbsp. olive oil 

4 leeks; washed and trimmed and 

thinly sliced 

2 carrots; peeled and cut into small 

dice 

½ glass white or red wine 

½ bottle Forage and Feast Sicilian 

Passata 

½ cup lamb stock 

1 tsp. fresh rosemary; finely chopped 

Salt and pepper to taste 

3 – 4 cups shredded left-over lamb 

10 – 12 fresh new potatoes 

3 tbsp. butter; melted 


Directions: 

Preheat the oven to 180°C. 

Sauté the leeks and carrots in the olive oil for about 6 minutes. 

Add the wine and cook for 3 minutes, then add the tomato passata, lamb stock 

and rosemary and cook for about 5 minutes or until thick and reduced. 

Add the lamb, let it heat through and season well. 

Spoon into a 2L capacity oven-to-table dish. 

Slice the potatoes into 5mm-thick slices. 

Carefully arrange them on top of the meat in a single layer (each slice should 

overlap a little). 

Brush with melted butter and bake in the oven for 30 minutes or until the 

potatoes are cooked and golden. 

Tuck into our tasty Shepherd’s Pie recipe today! Shop your 

ingredients instore or get them delivered with Checkers Sixty60. 


Recipe: www.checkers.co.za

‘Lekke’... Braaibroodjies 

At the heart of many South African homes, you’ll always find a good braai and, of course, a 

“lekker braaibroodjie”! We’ve asked some of our favourite locals to share their recipes, 

indicating how they glorify this South African favourite. 

Risna Opperman 

the owner of Urth, 

Restaurant, Deli 

and Conferences. 

Her braaibroodjie 

is a combination of 

braai’ed bacon bits 

with tangy mayo 

and basil pesto. 

“It’s simply 

just a lekke … 

braaibroodjie!” 

OFM presenter 

Pulane Nel- 

Sekepe isn’t 

just a delight on 

screen and radio 

- she’s a flavour 

sensation in the 

kitchen too! Her 

take on the classic 

braaibroodjie 

is anything but 

ordinary. Her 

secret weapon? 

Checkers’ Forage 

and Feast 

Caramelised 

Onion Cheese 

Topper Jam! 

Ingredients: 

Portuguese rolls 

Dash of blatjang 

Freshly chopped tomatoes 

Chopped onions 

Grated cheddar cheese 

Grated gouda cheese 

Bacon bits – braai’ed 

2 tbsp. tangy mayonnaise 

Basil pesto 

Risna’s Portuguese braaibroodjie’ 

The braaibroodjie that went to private school 

Don’t forget to butter the outside of the rolls before they hit the braai grill for an extra 

layer of crispy, golden perfection. 

Ingredients: 

Makes 4 “braaibroodjies” 

4 Checkers Sourdough Rolls 

2 teaspoons Forage and Feast 

caramelised onion cheese topper jam 

25 ml Cheddar Cheese 

16 slices of tomatoes 

2 tablespoons mayonnaise 


Directions: 

Butter your Portuguese rlls, add a good helping of Basil 

Pesto with sundried tomato and garlic, thinly sliced tomato 

with caramelised onion topped with mozzarella and 

cheddar cheese. Braai your braaibroodjie until golden and 

crispy and cheese is melted. For the presentation – place in 

the centre of a wooden board. Garnish with fresh lavender 

and rosemary and halved cherry tomatoes. 

Directions: 

Start by opening your roll then spread 

mayonnaise on both sides. Spread the Forage 

and Feast caramelised onion cheese topper 

jam on one side. Add cheese and tomato 

slices to taste. Season with salt and pepper 

then butter rolls lightly on the outside before 

popping them on the fire. 


Boereworsfilled 

french braaibroodjies 

Ant’s Fig 

braaibroodjie delight 

Is it a boerewors roll, or is it a braaibroodjie? 

Who cares! Elmarie Prinsloo, the Chief 

Executive Officer of Bloem Show, says it is tasty 

and that’s all that matters. 

The Sandwich 

1 large French loaf, sliced in 

half, horizontally 

Softened Butter 

Chutney 

100 g mozzarella, sliced 

600 g good quality thick 

boerewors (choose 

Checkers Championship 

Boerewors) 

Olive oil 

To Serve 

Sweet Chili Sauce 

Start by scooping out the 

bread from the top and 

bottom halves of the French 

loaf. This makes it easier to 

place the ingredients inside 

the loaf. 

Spread each side with 

butter, then add a layer of 

chutney to each half. Place 

the cheese on top and press 

it down. 

Using a sharp knife, cut the 

boerewors casing, peel it 

off, and discard it. It is easier 

if you cut the sausage into 

manageable pieces. 

Drizzle some olive oil on 


your hands and flatten 

the sausage on your work 

surface until it is almost the 

same width as the bread. 

Lift the meat from the work 

surface and place it on the 

bread. Use your thumbs to 

work it to the edges of the 

bread. 

The meat will prevent the 

edges of the bread from 

burning on the braai. Repeat 

this until you have used all 

the meat and both the top 

and bottom halves of the 

bread are covered. 

Place the loaves, meat side 

down, on a hinged grid. 

Close it, but don’t clamp it 

too tightly. 

Braai over medium-hot coals 

for 8-10 minutes until the 

meat is caramelised. Turn it 

over and braai the bottom 

of the bread for a minute 

before removing it from the 

braai. 

Place the braaibroodjie on 

a cutting board and serve 

with Sweet Chili Sauce. Slice 

and serve immediately. 

Introducing the gourmet ‘braaibroodjie’ 

by Antonette Piek, the owner of Get 

Together Bloemfontein. Antonette’s 

special ingredient will elevate your 

classic ‘braaibroodjie’ that will surely 

impress your guests while adding 

a touch of elegance to your 

outdoor cooking repertoire! 

Ant’s Fig Delight Jafflles 

(makes 4 jaffles) 

Ingredients: 

Cook & spray 

8 slices of bread (to taste) 

150g stick of butter 

4 figs 

2 teaspoons of garlic 

4 thyme sticks 

1 medium red onion 

1 rosemary stick 

250g cherry tomatoes cut 

in half 

50ml olive oil 

100ml balsamic vinegar 

200g grated mozzarella 

cheese 

2,5g sea salt 

2,5g pepper 

200g sliced beef biltong 

Directions: 

Blend the stick of butter, 

figs, garlic & thyme until 

the paste is smooth 

once blended set aside. 

Slice the red onion into 

medium-sized rings. 

In a pan, over medium 

heat, add olive oil and 

tomatoes and sauté for 

5 minutes, add balsamic 

vinegar and reduce for 

two minutes then season 

with salt & pepper, and 

set aside. Base your Jaffle 

pans with Spray & Cook. 

Proceed to place your 

bread and smear the 

butter mixture on the 

bread. Add the cheese 

to the four slices of bread, 

add the tomatoes with 

cheese and the biltong. 

Press a couple of onion 

rings on both sides of 

your sandwich allowing it 

to set in the bread slices. 

Now you can top your 

other slices of bread with 

the rest of the cheese 

and close the sandwich. 

Add sandwiches to your 

Jaffle pans, close and 

cook over flames until 

golden brown 


WARM UP THIS WINTER 

WHAT YOU NEED: 

(SERVES 4) 

1.2 kg Oxtail Pieces 

1 x Onion 

Olive Oil 

Salt and Pepper (To Taste) 

2 x large Potatoes 

1 x punnet (250g) Mushrooms 

1 x pack (400g) JanBraai Classic Oxtail Sauce 

WHAT TO DO: 

Slow-cooked, hearty and delicious, 

this recipe is sure to warm your heart 

and soul. Light the fire, invite your 

loved ones over, and enjoy the slower 

moments of life this Winter Season. 

Embrace the cold with JanBraai's 

lekker Oxtail Potjie recipe.


Asian Short Ribs 

Made with our premium short rib roast, fresh 

ginger, sesame oil, honey or sugar and soy 

sauce, it’s an explosion of fusion flavour at its 

finest. Prepare to be taken on a journey of taste 

with a harmonious blend of sweet and salty. 

Once cooked tender and basted in the perfect 

sticky sauce, serve the Asian Short Ribs with 

creamy mashed potato or wholesome sticky 

rice, and dress with sugar snap peas and sliced 

spring onions. There’s no denying this dish will 

be a crowd-pleaser no matter the occasion! 

Ingredients: 

1 short rib roast 

1 tsp. salt and pepper 

Olive oil 

For the Sauce: 

3 tbsp. soy sauce 

¼ cup dry sherry/mirin or beef stock 

¼ cup honey 

1 thumb-sized piece of ginger; peeled and finely 

grated 

4 garlic cloves; peeled 

1 tsp. sesame oil 

Directions: 

Cut the short rib roast into single ribs by cutting 

in between. You should be left with three chunky 

pieces of rib. 

Heat the oil in a large pan and brown the short 

ribs all over. 

Put the short ribs and the rest of the ingredients 

into the pressure cooker. 

Follow the manual instructions and seal well. 

Set the cooking time to 50 minutes. 

Cook, let the steam release and open carefully. 

Never force a pressure cooker open – if it doesn’t 

want to open it’s not ready yet. 

Check that the ribs are tender. If not, put on 

another 15-minute cooking cycle. 

Remove the ribs, carefully pour the cooking 

liquid into a pan and leave to reduce until it is 

thick enough to coat the ribs. 

Coat the short ribs in the sticky sauce. 

Serve on a bed of sticky rice or mashed potato 

with fresh coriander, sugar peas and chopped 

spring onion. 

To Serve: 

Squeeze of lime 

Sticky rice/mashed potato 

Steamed sugar snap peas 

Sliced spring onion 

Fresh coriander 

Sweet! Sticky and Tangy! 

Nothing says ‘decadence’ quite like sweet, sticky, 

tangy short ribs, and this Asian Short Rib 

recipe ticks all the boxes when it 

comes to a moreish meal. 

A winter essential in the kitchen! 

Shop your 6L 

Platinum Electric 

Pressure Cooker at 

Checkers Hyper Fleurdal 

This electric 

pressure cooker 

has an impresive 

capacity of 6 litres 

and come standard 

with a measuring 

cup, a plastic 

spatula and a soup 

scoop. 

From R1,199.99 

Source: www. CHECKERS.CO.ZA 




‘ty Pies 

Nothing screams South African like a tasty Springbok and 

Red Wine Pie, as made by Illse van der Merwe. Here are the 

ingredients for the hearty pie. 

SPRINGBOK AND RED WINE PIE 

Ingredients for the filling: 

180 ml (3/4 cup) freshly squeezed lemon juice, 20 ml (4 teaspoons) 

balsamic vinegar, 60 ml (1/4 cup) olive oil, 2 crushed garlic cloves, 3 

bay leaves, 5 whole cloves, 1/2 teaspoon white pepper, 2 teaspoons of 

ground coriander, 1.5 kg of cubed springbok meat, 500 g lamb knuckles 

or stewing meat (or substitute with more venison), 250 g cubed, smoked 

bacon, 2 medium, finely chopped onions, 375 ml (1.5 cups) water, salt, 

250 ml (1 cup) red wine, 15 ml flour, 30 ml apricot jam, and 15 ml natural 

yoghurt. 

Directions: 

Mix lemon juice, balsamic vinegar, olive oil, garlic, bay leaves, cloves, 

pepper and coriander. Marinate the meat cubes overnight or for one day 

in the mixture, covered, in the fridge. 

According to Illse, it is best to fry the bacon, onion and garlic over 

medium until onions are soft. Add the marinated mix along with water. 

Cook for 1.5 to 2 hours. 

Mix the red wine, flour and jam to a paste, and add to the meat. Return 

to the stovetop on medium heat, and heat through carefully until 

thoroughly incorporated and piping hot. Lastly, stir in the yoghurt. 

Remove from heat. 

Spoon the meat mixture into an ovenproof dish. Cover with your sheet 

of homemade sour cream pastry or store-bought puff pastry. Cut small 

slits in the pastry, paint with egg wash, and bake in a preheated oven 

at 180 degrees Celsius for about 40 minutes or until golden brown and 

puffy. Serve with rice and veggies. 

FISH PIE 

Ingredients: 

For a fish pie mix, tamingtwins. 

co.za recommends using a 

mixture of cod, salmon and 

haddock, cooked prawns, 

potatoes, butter, grated 

cheddar cheese, breadcrumbs, 

milk, cornflour, fresh chives, salt 

and pepper for taste. 

Directions: 

Boil the potatoes for 10 minutes or 

so until soft enough to mash, while 

the potatoes are boiling, mix a small 

amount of milk (50ml) with the 

cornflour (1 tbsp) to make a paste. 

Add the remaining milk (200ml) and 

the paste to a pan over medium heat 

until it thickens and add the chives and 

season. 

Add your fish to a dish and pour over 

the sauce. Drain your potatoes, mash 

with butter, and season. Spread and 

smooth across the top of the pie filling. 

Sprinkle cheese and breadcrumbs over 

the top and bake in the oven for 30 

minutes at 180 degrees Celsius until 

golden brown and crispy. 

Compiled by: ABIGAIL VISAGIE Source: www.eatout.co.za / www.tamingtwins.co.za 



AIR FRYER 

FAVOURITES 

NCFOCLCVIW/E 

Farmstead Pork 

Belly on the Bone 



Download the app


Smothered 

Pork 

Steaks 

by Zola Nene 

A chef-approved 

meal for 2! 

Your easy midweek 

dinner is sorted with this 

delectable Smothered 

Pork Steak recipe by Zola 

Nene. In just 30 minutes, 

you can transform 

ordinary pork steaks 

into a chef-approved 

meal for 2! The tender 

pork steaks are bathed 

in a rich, velvety sauce 

infused with the warmth 

of paprika, the zing of 

lemon pepper and a 

gentle hint of aniseed. A 

dash of honey and white 

wine delivers a subtle 

sweetness. Compliment 

the dish with steamed 

rice or mashed potatoes. 

Ingredients: 

2 pork steaks (or pork chops) Checkers Farmstead Pork Chop cuts 

or ask your expert butcher 

Salt and pepper to taste 

1 onion; sliced 

1 tsp. (5ml) smoked paprika 

2 tsp. (10ml) lemon pepper 

1 tsp. (5ml) aniseed 

½ tsp. (2.5ml) cayenne pepper 

¼ cup (60ml) white wine 

1 tbsp. (10ml) Forage and Feast Wildflower Honey 

½ cup (125ml) cream 

60g baby spinach 

Directions: 

Season the pork steaks with salt and pepper. Place them in a heated 

pan fat-side down to render the fat and brown. Then flip the steaks 

onto their sides and fry until browned and golden on both sides. 

Remove from the pan and set aside – the pork won’t be cooked 

through at this stage, just browned. 

In the same pan, add onion and sauté over medium heat until 

softened. Add spices and sauté for another minute to toast the 

spices. 

Deglaze with the wine, add the honey, then simmer until the wine is 

completely reduced. 

Stir in the cream, return the pork to the pan, cover and simmer over 

medium heat for 5 minutes or until the pork is cooked through. 

Turn off the heat, add the baby spinach, cover and leave for 5 

minutes for the spinach to wilt. Season to taste before serving. 

Serving suggestion: Serve with steamed rice or mashed potato. 

Recipe: WWW.CHECKERS.CO.ZA 



Indulge in our special 

selection made with the 

finest ingredients. 

Tomato & Chilli 

Seafood Pasta 

SCAN FOR RECIPE 

NCFOCLCVIW 

Pasta Mix 

Herbs 

Forage and Feast 

Mezze Maniche Rigate 

Forage and Feast Grana 

Padano/Parmigiano Reggiano 

Hard Cheese Each 

Forage and Feast 

Sicilian Tomato 

Passata 

Cape Point Frozen Prawn 

Range Whole & Prawn Meat 

Forage and Feast Frozen 

Seafood Range 



Download the app

20 6 12 



Braai-Ready 

peri-peri prawn skewers 

A rich cultural tapestry! 

There’s no better way to celebrate South Africa’s rich cultural tapestry and culinary heritage than 

by firing up the braai and indulging in a seafood feast that pays homage to tradition. 

This tantalising Braai-Ready Peri-Peri Prawn Skewers 

recipe is a dish that combines the irresistible flavours 

of the ocean with the fiery essence of peri-peri sauce, 

creating a symphony of tastes. Made with individually 

flash-frozen Cape Point Prawns, exclusively available at 

Checkers, this flavourful dish will take your braai to the 

next level. Serve your prawns with any selection of fresh 

or braai bread. Let the aromas of sizzling peri-peri prawns 

infuse the air as you gather around the braai with loved 

ones. This recipe encapsulates the spirit of South African 

cuisine, blending flavours that honour tradition while 

embracing the excitement of outdoor grilling. 

Ingredients: 

700g Cape Point Frozen 26/30 Whole 

Queen Prawns; cleaned 

Extra virgin olive oil 

2 - 3 lemons; halved 

For the Peri-Peri Sauce: 

2 garlic cloves; crushed 

2 red chillies; deseeded and chopped 

⅓ cup (80ml) lemon juice 

¼ cup (60ml) extra virgin olive oil 

½ tsp. (2.5ml) cayenne pepper 

1 tsp. (5ml) smoked paprika 

2 tsp. (5ml) castor sugar 

3 tbsp. (45ml) thyme 

Salt and milled pepper 

Directions: 

To make the peri-peri sauce, place the garlic, chilli, lemon juice, oil, 

cayenne pepper, paprika, sugar, salt and pepper in a small food 

processor and process until a coarse paste forms. 

Halve the sauce and set one portion aside. 

Start your fire and thread a few prawns onto a skewer. 

Brush the prawns liberally with peri-peri sauce. 

Place the skewers and halved lemons over hot (white) coals or wood 

fire for 2 – 3 minutes per side, or until the prawns are bright pink and 

deliciously charred, cooked through. 

Serve with the reserved peri-peri sauce, the charred lemons and any 

selection of fresh or braai bread. 





Ribcanha 

on the braai 

Preparing a masterpiece is a breeze! 

Experience the mouthwatering flavours of Ribcanha on the Braai, a succulent beef steak recipe 

that guarantees a deliciously satisfying meal. The Steakhouse Classic Beef Ribcanha – exclusive 

to Checkers – seasoned with Simple Truth Sweet & Spicy BBQ Rub, is the star of the show. 

Preparing this masterpiece is a breeze. 

The result is a juicy and perfectly 

cooked Ribcanha steak that is 

bursting with flavour. Whether you 

prefer it medium-rare or well-done, 

this recipe can be tailored to your 

liking. The Ribcanha can be enjoyed 

as the star of the meal or paired 

with your favourite side dishes and 

accompaniments. Our Ribcanha on 

the Braai recipe showcases the natural 

richness and tenderness of beef. 

Directions: 

Ensure the Ribcanha is at room temperature before grilling. 

Leave it outside the fridge for about an hour after seasoning. 

Score the Ribcanha fat in a crisscross pattern to the meat. 

Rub the spices onto the meat. 

Place the Ribcanha fat side down over low to medium coals. 

Let the fat render for about 10 minutes until it turns a golden colour. 

Flip the steak over and continue cooking over medium coals. 

Cook for 15 – 20 minutes or until it reaches your desired level of 

doneness. Monitor closely to prevent burning. 

If using a kettle braai, put the lid on to ensure even cooking. 

Serve with your preferred accompaniments. 

NOTE: Adjust cooking times based on the thickness of the Ribcanha 

and your personal preference for doneness. 




IN THE 

WESTERN CAPE 

NOW AVAILABLE


15 4 6 


Zola Nene’s Steak with 

Chakalaka Butter Recipe is 

an innovative twist on the 

classic steak experience. 

The meaty flavour from 

our succulent Steakhouse 

Classic range captures the 

essence of hearty steakhouse 

fare, and when paired with 

the rich, spicy, and creamy 

chakalaka butter delivers an 

unmatched flavour. 

Whether you’re planning a 

family dinner, a casual lunch, or a 

celebratory gathering, this quick 

and easy dish effortlessly blends the 

sophistication of a well-prepared 

steak with the dynamic, flavourpacked 

punch of chakalaka butter. 

It’s time to elevate your steak 

experience and culinary skills 

with this Steakhouse Classic 

range-inspired combination, 

where tradition meets innovation 

in a delicious celebration of bold 

flavours. 

Steak with 

Chakalaka butter 

by Zola Nene 

Ingredients: 

Get the best cut from your Checkers butcher: 

1 kg steak (one T-bone or 4 individual steaks) 

1 tbsp. lemon pepper 

100 g salted butter; softened 

½ cup chakalaka 

1 tbsp. garlic paste 

1 tbsp. honey 

Directions: 

Season steak with lemon pepper, then set 

aside to come to room temperature. 

Mix butter, chakalaka, garlic and honey then 

set aside. 

Cook steak over medium coals (or in a pan) 

until cooked to your preferred doneness (for 

medium rare cook it for 2 – 3 minutes per 

side). 

Remove from the heat, spoon chakalaka 

butter over the steak, cover then leave to rest 

for 10 minutes. Slice and serve. 



Recipe: WWW.CHECKERS.CO.ZA


Bubbly Mint 

CROISSANT PUFFS 

Ingredients: 

1 roll puff pastry 

1 x 87g slab Cadbury Dairy Milk Bubbly Mint 

1 egg or ¼ cup melted butter for brushing 

Directions: 

Cut the puff pastry into triangles. 

Crumble about 1 tbsp. Cadbury Dairy Milk Bubbly Mint over the area of each triangle in an even layer. 

Now roll up the pastry from the large side of the triangle to the point. 

Gently push the sides of your rolled croissant towards each other to create that crescent shape. 

Brush with beaten egg or melted butter before topping each croissant with extra crushed Cadbury Dairy Milk 

Bubbly Mint. 

Oven bake for 25–35 minutes, or until the croissants are golden brown and beginning to crisp on the outside. 

And … Yum! 

Recipe: www.cadbury.co.za 



* 

*The term 'annual salary' is used for marketing purposes only. 

Refer to Ts & Cs for definition. Ts & Cs Apply.* 

BUY 

any participating 

NESCAFÉ product 

WHATSAPP 

“Hi“ to 

+27 73 087 8123 

ENTER 

with your tillslip by 

following the prompts 

**R2000 cash given to three winners every week. 

SCAN ME 

TM

PROMOTION 

Bread is in the air! 

Olive and 

Rosemary 

Flatbread 

The aroma of freshly baked 

Rosemary and Olive Flatbread 

fills the air. A rustic wooden 

table is set with the bread as the 

centrepiece. A crisp crust gives 

way to a tender, herb-infused 

interior, punctuated by the 

richness of olives. It’s the perfect 

marriage of flavours. 

And let’s talk versatility! This 

flatbread is not just a side dish – 

it’s a canvas for creativity. Serve 

it as a hearty appetiser or pair it 

with a steaming bowl of soup for 

a cosy winter meal that’s sure to 

satisfy. 

Ingredients: 

10 ml instant dried yeast 

5 ml sugar 

700 g cake flour 

50 g milk powder 

5 ml salt 

1 ½ cups warm water 

15 ml olive oil 

1 tsp finely chopped fresh rosemary 

½ tsp chilli flakes (optional) 

30 g Buffet Olives black olives pitted and chopped 

30 g Buffet Olives green olives pitted and chopped 

30 g marinated sundried tomato chopped (optional). 

These can be served with a peri-peri chicken potjie. 

Delicious when dipped in a sauce. 


Directions: 

Sift all the dry ingredients into a large bowl. Make a well 

in the centre. Pour in the water and oil. Stir. Add a bit 

more water if the dough seems too dry. 

Mix in the finely chopped rosemary, chilli flakes (if using), 

olives, and optional sun-dried tomato. Knead the dough 

for 10 minutes until it becomes smooth and elastic. 

Grease a bowl and the dough. Place the dough in the 

greased bowl and cover it with a damp cloth. Put the 

bowl in a warm place and allow the dough to double in 

size. After the dough has risen, knock it back to release 

excess air. Divide the dough into 6-8 balls. Roll out each 

ball thinly on a floured surface. Place the flattened 

dough on baking sheets and bake in a preheated oven 

for 8 – 10 minutes or until golden brown. 

Bon Appetite! 


Recipe: Promotion/www.buffetolives.co.za

Original & Best


BUTTERNUT, BEETROOT 

AND RICOTTA TART 

Bakers Provita® Crispbread served as a delicious crunchy crust 

for this bright Butternut, Beetroot and Ricotta Tart! Guaranteed to 

impress any dinner guests who may find themselves lucky enough 

to be seated at your table. 

Ingredients: 

150 g Bakers Provita® Multigrain Crispbread, 

crumbed 

80 g butter, melted 

½ tsp salt 

250 g ricotta cheese 

30 g brown butter 

Salt 

Pepper 

2 small beetroots 

½ butternut 

Directions: 

Preheat the oven to 190° C. 

In a medium bowl, combine the Bakers Provita® 

Crispbread crumbs, melted butter and salt, until 

they come together to form a sandy dough. 

Spread the crumb evenly into your tart pan and 

refrigerate until your filling is ready. 

For the filling, first prepare your vegetables by 

shaving the butternut and beetroot into thin 

pieces with a potato peeler. 

In a food processor, combine the ricotta, brown 

butter, salt and pepper. Blend together until the 

ingredients are fully combined and you have a 

smooth mixture. 

Spread the mixture into your prepared tart pan. 

Using your prepared vegetables, start assembling 

the roses. Create a variety of colours, mix and 

match the beetroot and butternut. After each rose 

you create, place it firmly into the cheese mixture 

on your tart. 

After you have assembled and placed all of your 

roses, brush some olive oil on top and season with 

salt and pepper. 

Cover the top edges of your crust with tinfoil so 

that it doesn’t burn in the oven. 

Bake for one hour or until the vegetables on top 

have fully cooked through. Remove from the oven, 

garnish with some fresh herbs and serve hot or 

cold. 

Recipe: www.BAKERS.co.za 




Oh HECK YES to the cake! 

Layered once again graced Get It with its presence and left us begging for more! Not only was 

the cake a HECK YES to overindulgence, it was also filled with love, warmth and everything 

that will fill that tiny spot left after a satisfying Sunday dish. 

For the cake: 

Ingredients: 

6 eggs, 280 g cake flour, 400 g sugar, 125 ml oil, 375 ml maas, 15 ml baking 

powder, 60 ml cocoa and salt. 

Directions: 

Whisk the egg whites with salt, mix the egg yolks, maas, oil and sugar, mix 

it well. Combine the cake flour, baking powder and cocoa together. Fold 

the egg whites in the mixture and add into two 20cm (in diameter) pans. 

Icing sugar for cake: 

Mix 1kg icing sugar, 80g cocoa and 500g margarine together. Use this 

mixture to decorate the cake. 

Owner of Layered – Cakes 

and Sweet Treats, Cynthia 

Kritzinger, showed so much 

love to our taste buds with 

this three-layered chocolate 

cake, accompanied by 

homemade hot chocolate. 

Cynthia was kind enough 

to share her chocolate cake 

recipe with us. 

Text: Abigail Visagie Photography: Gypseenia Lion 




Nutella Coffee Mug Cakes 

2 large society cups 

Ingredients: 

1½ cups whole milk 

1 cup all-purpose flour 

1 teaspoon baking powder 

1 cup Nutella 

1 sachet Society Hazelnut Cappuccino 

Directions: 

Combine milk, flour, the Society Hazelnut cappuccino sachet, and 

baking powder. Whisk until smooth. 

Add the Nutella and stir until the batter has no lumps. 

Divide the mixture among two microwave-safe mugs. 

Microwave on high for about 45 to 60 seconds. 

Continue microwaving slowly (15-second intervals). Microwaves 

vary, but what you’re aiming for is that the cake looks set and dry, 

feels springy and fluffy to the touch, and the edges pull away from 

the side of the mug. It will probably take an additional 30 to 60 

seconds in total. 

For best results, serve immediately, with a dollop of vanilla ice 

cream. 

Recipe: WWW.JOEKELS.CO.ZA/SOCIETY COFFEE 




Spill the beans 

Stevo Kühn has had the privilege of spending his days looking at the quality of coffee, 

and speciality training at TriBeCa Coffee Company. He is also the 2023 SA Barista 

champion and represented SA at the World Barista Championship in Milan 2021. 

Stevo Kühn spills the beans. Here he helps you identify 

the unique flavours of coffee, tells us what some 

popular coffee bean varieties from around the world 

are and gives some insight on what you should look for 

on the label when buying coffee. 

Furthermore, Stevo also shares simple tips on how you can 

brew a barista-quality cup of coffee at home as well as some 

creative ways to enhance your home coffee experience, from 

selecting beans to creating a cosy coffee nook. 

According to him, identifying the unique flavours in different 

coffee beans can be a daunting – and sometime confusing – 

experience. 

“I believe that coffee labels should be easy to follow,” he says. 

“When I explain flavours to students, I try to give one descriptor 

for each basic taste. Acidic – like an orange; sweet – like honey; 

or bitter – like 70% dark chocolate. It might be nice to also 

describe the body or texture of the coffee, e.g.: silky, smooth or 

creamy,” he explains. 

He adds that if flavour notes on the packet are communicated 

well, anyone can understand it and can hopefully enjoy it. 

When it comes to some of the popular coffee bean varieties 

from around the world, Stevo says there are so many reasons 

that will influence the flavour of coffee and origin or terroir is 


one of them. 

“To generalise it, coffee from South America tends to be 

more chocolate and nut with a full body. African coffees, in 

most cases, are fruity and floral with coffee from Asia having 

characteristics of chocolate and spice. In recent times, the 

processing method of coffee has received a lot of attention 

and has a tremendous impact on the final cup,” he shares. 

Stevo believes that the longer you leave the beans exposed 

to high energy, the more brittle it will become and the higher 

level of bitterness you will have. 

“Many link bitterness to strong, but this is not the case. The 

taste might be more intense, but the basic taste that will 

dominate the cup will be bitterness. A lighter roast will have 

less bitterness, more acidity and also less body due to a lower 

solubility,” he explains. 

“For many people, higher bitterness is preferable, but from a 

professional view, we are aiming for a balance between acidity, 

bitterness and sweetness. Each origin and variety will also have 

to be treated differently to get the most out of each of them. In 

the end, it is about what you enjoy drinking,” he further says. 

When asked what are some creative ways to enhance your 

home coffee experience, he says that this process should be 

fun. 

“I have a thing for cups that look great and enhance the 

drinking experience. Start with what you have and build your 

space around your personality. I found making it a bit of a 

routine is fun,” he notes. 

“Every morning I boil my kettle to 92 degrees Celsius, weigh 

my coffee beans out and grind it with my hand grinder. Try out 

different coffees, different origins and find what you enjoy. This 

way people will always know what to get you as a gift – coffee. 

Enjoy the process and let your senses run wild,” he says. 

A few tips for brewing a barista-quality cup of coffee 

at home: 

“I believe that most South Africans have a plunger at home. 

With a few simple steps, you could make some really 

delicious coffee in the comfort of your own home,” says 

Stevo. 

Use good quality water. “About 98.5% of what you are 

drinking is water, so bad water = bad coffee. Even reverse 

osmosis water is not ideal as this has a very low mineral 

content. The minerals are needed to extract the flavour 

from the coffee.” 

Try to buy beans and grind coffee fresh. “Most volatile 

compounds will evaporate about 15 minutes after 

grinding, so by grinding fresh you will be able to retain 

these volatile compounds and extract them into your cup. 

For filter coffee, we recommend a ratio of 1:15. Só, for every 

gram of coffee you can use 15 grams of water.” 


Text: Justine Fortuin Photograph: Supplied

GET IT DIRECTORY 

Vote local, 

it’s lekker! 

1 August – 

9 September 

VALID FROM 1 TO 31 JULY 2024 

BLOEMFONTEIN COURANT READERS’CHOICE AWARDS 2024 

KOM JAG SAAM 

Skakel Davin 

079 870 0499 

Maryke 

051 407 6938 

marykeb@satb.co.za 

Agt kilometer buite 

Bloemfontein 

Agt jagspesies 

Selfsorgeenhede Slag 

en Koelkamergeriewe

Your comfort 

Comes 

First 

* Image for illustration purposes only 

Moeder van die bruid-uitrustings, langbroeke, baadjies, bloese, 

toppies asook Barrington jeans beskikbaar 

Wintervoorraad beskikbaar 

GLIMLAG, 

DIS GRATIS TERAPIE 

FROM FAR TO YOU JULY.indd 1 2024/06/18 08:26:35 

Wye reeks 

tandheelkundige 

dienste vir die 

hele gesin. 

COMING 

18 JULY 2024 

NORTHRIDGE MALL WELCOMES CARROL BOYES 

Ook witmaak 

van tande, 

verwydering 

van vlekke, 

toemaak van 

gapings. 

DR 

JG 

VD WESTHUIZEN 

Tandarts BChD (Pret.) 

Wynand Mouton Rylaan 74, Universitas, 051 - 522 9150

The Nellie 

Mount Nelson dates back to 1899 and is unequivocally the grande dame of Cape 

Town. From the Prince of Wales gate, up the palm-lined driveway, to the impressive 

porticoed entrance, it’s all old-school glamour and luxury. 

Images: Kate Argo, Sean Gibson, Inge Prins 

Glam and luxury. Yes. Posh. Absolutely. 

Pretentious. Not in the slightest. In 

fact, behind those pretty pale pink 

walls you’ll find the most charming, 

affable, family-friendly welcome. 

It’s a romantic destination for 

honeymooners, yes, but also with 

multi-generational travellers high on 

the guest list .... a hotel where local 

and international guests return again 

and again - little wonder, as they’re 

remembered and welcomed with joy, 

all their favourites on-hand without 

them having to ask. 

With it’s prime location, extraordinary 

gardens and views of Table Mountain, 

the iconic Mount Nelson - A Belmond 

Hotel - truly is one of the Mother City’s 

most loved destinations. First painted 

pink to celebrate the coming of 

peace in 1918 - which proved to be so 

popular it’s remained so for more than 

a century, then, and now, the glorious 

hotel is so much more than a place to 

stay ... it’s an experience. 

Bucket list one ... 

the much celebrated high tea 

First bucket list experience is the 

well-known and much celebrated 

Afternoon Tea. Chef Vicky Gurovich 

goes OTT with scrumptious 

savoury and sweet treats, while 

Tea Sommelier Craig Cupido talks 

you through the choice of more 

than five dozen loose-tea options 

- his favourite is the strawberry and 

vanilla tea - a fine match for scones 

and cream. Insider tip: ask for the 

clotted cream, which is only served 

by request. 

Equally - maybe even more - 

desirable is the breakfast - with the 

health station, the seafood station, 

the crepes and waffle station and 

juice and smoothie bar and a bread 

station the size of a small bakery 

followed by a dozen or so hot dishes 

like eggs bennie and grilled kippers 

and brioche French toast. Insider tip: 

breakfasts are open for day visitors, 

not just residents, so pop in even if 

you’re not staying over. 

For sundowners, order a Rose and 

Rose - a heady mix of Cape Town 

Pink Lady Gin, Aperol and Mount 

Nelson rose, lemon and spiced 

raspberry purée with a touch of 

white chocolate - in the Planet Bar 

... the achingly cool yet timelessly 

classic bar with a fireplace for chilly 

nights and a terrace for steamy 

evenings. Or choose one of barman 

Jono Makonga’s favourites - the Four 

Noble Truths with Aqua Zulu Cachaça, 

(made in Durban in small batches in 

the traditional Brazilian style), mixed 

with pineapple and roasted coconut 

purée and lime. Just the one, though! 

Insiders tip: Make time to stroll through 

the mixology garden, where 95 per 

cent of the botanicals used in the 

signature cocktails are grown. 

The Lord Nelson Room is moody ... all 

wooden panelling on deep red walls, 

where a roaring fire keeps things 

cosy and guests play pool and chess 

or one of the many board games ... 

we can’t think of a more perfect spot 

to spend a chilly evening. Insider tip: 

The vibe’s smooth, old-time jazz ... 

and you’ll find the Jazz Greatest Hits 

playlist they love on Spotify. 

The moody Lord Nelson Room 

It’s a dog’s life at the Pink Lady. Check 

into one of the hotel’s five ground 

floor, pet-friendly rooms ... where 

they’re as spoilt as you are. Think 

personalised welcome cards and 

treats on arrival, plush velvet beds 

and chilled rooibos tea to cool them 

down. They can join you for tea, where 

there’s a dedicated pet menu, and are 

welcome in most areas of the hotel 

and gardens. Insider tip: The dress 

code is Chommies ... and you can buy 

limited-edition Chommies accessories 

for Rufus. And ... a percentage of the 


proceeds from the Mount Nelson 

Chommies collection goes to The 

Underdog Project, a registered Non- 

Profit and Public Benefit Organisation 

working with vulnerable children and 

dogs in Cape Town. 

Take a walking tour of the gardens. 

The style and layout can be traced 

back 170 years, when Hamilton Ross 

bought the estate by auction. His 

nephew, John, was a keen landscape 

gardener, and turned the farmland 

into a park with an orchard, vineyard, 

aviary ... with fountains and lion 

sculptures that are still in the gardens. 

The walking tour takes you past the 

driveway of palms - 80 of them were 

planted in honour of the royal visit 

of HRH Prince of Wales in 1925, and 

the Malay Banyan Fig and Australian 

Paperbark trees, European Oaks and 

the enormous Tree Aloes and so many 

more. A fascinating tour for gardeners. 

Insider gossip: When President Bill 

Clinton visited the Mount Nelson, his 

rather over-enthusiastic SWAT team 

asked for those palms to be cut down 

as a security measure. Obviously the 

hotel declined. 

For those wanting to explore outside 

the grounds, the Nellie is in walking 

distance of Kloof Street - all coolest 

cocktail bars and chic little cafes. 

But staying within the grounds is a 

pleasure with all that’s on offer. Daily, 

and complimentary, activities include 

events such as coffee and chocolate 

tastings, a bootcamp with a fitness 

coach who’ll put you through your 


Passenger Posh Pooch! 

paces, a history and architecture 

tour through the hotel and gardens, 

early morning yoga out on the lawn. 

Insider gossip: John Lennon stayed at 

the hotel under the pseudonym Mr 

Greenwood and surprised guests by 

meditating in the gardens. 

It’s opulent. Extravagant. Lavish. The 

attention to detail is extraordinary, 

from the welcome notes to the 

toiletry bags, monogrammed with 

your initials, given on departure. From 

the pillow menu with a choice of 

half a dozen or so options to the fact 

that staff remember exactly where 

returning visitors (and there are 

many) like their loungers placed next 

to the pool, and what cocktail they 

enjoy before dinner. Insider gossip: 

The staff are obviously tight-lipped 

about guests, but The Nellie has seen 

everyone from Winston Churchill, 

who was stationed there as young 

war correspondent, to Sir Arthur 

Conan Doyle, creator of Sherlock 

Holmes and a renowned spiritualist, 

who apparently outraged guests by 

holding seances in his hotel room, to 

the Dalai Lama, who addressed more 

than 500 visitors who sat cross-legged 

on the floor in the ballroom. 

If you’re visiting Cape Town but 

staying elsewhere, day visitors are 

welcome ... for breakfasts and teas, 

cocktails and dinners, a spa treatment 

or the popular Sunday At Oasis Jazz 

Brunch. Insider tip: Book for the Chef’s 

Table ... an intimate spot tucked 

away in the kitchen, where you can 

watch the chefs at work, enjoy their 

creations, and maybe pick up a cheffie 

tip or two while you’re there! 

Details: 76 Orange Street, Cape Town. belmond.com 


Safari style 

Tintswalo Waterberg ... a multi-generational lodge, where luxury meets family. 

A bite-sized, slow-cooked lamb-filled, 

short crust pastry tart shouldn’t be the 

first thing that comes to mind when 

recalling a safari trip. But add to it a 

glass of extraordinarily good red wine, 

a walkway of glowing lanterns, and 

a caracal casually strolling past the 

fire, and you have the start of a jolly 

memorable first impression. 

The lodge, in the Welgevonden 

Game Reserve, is intimate ... just five 

free-standing units accommodating 

up to 16 guests ... all romantic 

mosquito nets, en-suite bathrooms 

and outdoor showers, fireplaces for 

chilly evenings and air-conditioning 

and ceiling fans for steamy Summers. 

What’s more, it’s one of the relatively 

few lodges which welcome - heck, 

encourage - children of all ages, and 

which has a couple of three-bedroom 

units, making it an obvious choice for 

multi-generational family trips. 

The lodge is set up to be family and 

group friendly ... with a communal 

lounge, open living areas, an 

expansive deck with comfy loungers. 

Meals - really delicious wholesome, 

slow-cooked, served shared familystyle 

- are eaten outdoors on the 

deck, or around the fire in the 

boma, where you’re bound to be 

entertained by the staff, who put on 

fun impromptu dances. 

Young explorers are well catered 

for with a spacious playroom and a 

children’s programme of appropriate 

educational activities. 

With around 36 000 hectares of 

bushveld, criss-crossed with streams 

and waterways, Welgevonden is 

ranked up there amongst South 

Africa’s largest private game reserves. 

And the game viewing is plentiful. 

With an incredibly successful antirhino 

poaching unit, there are rhino 

at every corner ... and it would be 

unusual to not spot hippo, antelope, 

dazzle after dazzle after dazzle of 

zebra, lion and ellies on one of 

the two open vehicle game drives 

offered each day. With more than 300 

species, great birding, too. 

There are options to book a twohour 

bush walk with a ranger, 

and the newly introduced late 

night game drive where you can 

search for nocturnal animals like 

the elusive pangolin and leopard, 

as well as porcupines, aardvarks 

and owls ... as well as some truly 

spectacular stargazing. 

The Tintswalo group is known for 

the incredible attention to detail, 

and for ensuring every visitor is well 

catered for. So lovely, but no surprise, 

that the lodge offers a fully Kosher 

safari option, with Kosher catering 

prepared on site in the dedicated 

Beth Din certified Kosher kitchen, 

supervised by a licensed Mashgiach. 

This kosher option is tailor-made 

for small family groups or exclusive 

group lodge take-overs. 

From first impression (those tarts!) to 

last ... the ones at Tintswalo Waterberg 

are exceptional ... as a family, it’s a 

destination you won’t forget. 

Compiled by: Kym Argo 

We never tire 

of a romantic, 

lantern-lit 

safari boma 

dinner ... 

where the 

meals celebrate 

local and 

are served 

shared 

family-style. 


Sleeping out under the stars in the bush is the most 

incredibly exciting and romantic experience. And we can’t 

rave enough about the Tintswalo Waterberg’s Stargazing 

Sleep-out Deck. You’ll be dropped off after dinner at this 

magical open-air deck for two ... with a luxurious king size 

bed draped in protective insect netting, lit by the warm 

glow of lanterns and the moon, it’s hidden in a secluded 

spot overlooking a waterhole, not scarily far from the lodge, 

and you can drift off listening to the sound of the nocturnal 

animals. And it’s within the electric fencing of the lodge, so 

perfectly safe. Bucket list stuff right here! 

ADVENTURES 

of a lifetime... 

2023 

Stuff you need to know 

The area is malaria free, and the lodge does have WiFi. 

Rates are from R5920 per person sharing per night, which 

includes accommodation, full board, two safari activities 

per day, house drinks, well-stocked mini bar. It excludes 

premium branded alcohol, transfers, conservation fee, and 

daily reserve entry fee. Kosher kitchen is extra, as are the 

late night drives. The Stargazing Sleep-out Deck is comp for 

honeymooners, but for all other guests has an additional 

cost. Children of all ages welcome, those under 16 years 

must share with an adult. Children between 6 and 15 years 

are charged 50 per cent, no charge for younger. Only when 

exclusive use of the property is booked will children six 

years and younger be allowed on game drive. Details: www. 

tintswalo.com, Instagram @tintswalo_waterberg, Facebook @ 

tintswalowaterberg 

Voted as the BEST 

TRAVEL AGENT / 

TOUR OPERATOR in 

Bloemfontein 

051 406 2500 083 461 2561 

info@etniquetravel.co.za www.etniquetravel.co.za

Spoil 

July 

Cheers to Winter ... with a glass 

of Tamnuvulin Scotch Whisky 

A sweet, mellow, smooth single malt. Rich, full-bodied, 

with a complex palate of sweet, fruity, and spicy notes 

... think rich toffee, dried fruits and hints of nutmeg. 

Tamnavulin Double Cask is the ideal drink for these 

cool Winter months ... perfect for sharing with friends 

around the fire. A small group of skilled craftsmen and 

women began creating this signature Speyside malt 

more than half a century ago in a rural village in 

Scotland. Matured in American oak barrels and finished 

in sherry casks, its glorious neat. Equally as 

desirable is the newly released Tamnavulin Sherry 

Cask Edition, matured in American White Oak Barrels 

and enhanced by a finesse in three different Sherry 

casks. You’ll find it at cutlerdrinks.co.za for R529.99 for 

the Double Cask, R549.99 for the Sherry Cask. 

We’re giving a reader one bottle of each ... such a 

brilliant Winter treat. For a chance to win, pop over to 

@getitnationalmagzines on Instagram or Facebook 

where you’ll find our Tamnavulin Spoil and follow the 

prompts. Entries close July 23. 


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Saturday 09h00-13h00 

Sunday and Public Holidays 10h00-12h00 

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Dispensary Services 

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Tel: 051 433 5000 

Email: admin@waverleypharmacy.co.za

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