KZNLT #6 August 2016

arts - entertainment - health - beauty - movies - gossip - fitness - food 

magazine 

EDITION #006 ▪ AUGUST 2016 

KZN LIFE STYLE 

Five Ways 

to Spring 

Clean Your 

Diet 

See page 5 

Du Toit 

out 

to 

defend 

Eston 

crown 

See page 15 

POPULAR 

BEER 

RECIPES 

See pageS 7 & 8 

Eston MTB 

key part 

of Hatherly’s 

Road 

to Rio 

See page 16 

Craft 

Beer 

in the 

Midlands 

See page 10

002 

WELCOME/ 

CONTENTS AUGUST 2016 

3 MESSAGE FROM THE EDITOR 

4 PECANWOOD OKTOBERFEST 2016 

5 5 WAYS TO SPRING DIET 

6-7 TRY THESE POPULAR BEER RECIPES 

8-9 HISTORY OF CRAFT BEER 

10 CRAFT BEER IN THE MIDLANDS 

11 EVENTS AUGUST 

13 SCOTTBURGH CYCLISTS PROVIDE 

WHEELCHAIRS FOR SA’S 

UNDERPRIVILEGED 

14 BIRKETT EYES VALUABLE MARATHON 

EXPERIENCE IN PORTUGAL 

15 DU TOIT OUT TO DEFEND ESTON 

CROWN 

15 ESTON MTB KEY PART OF HATHERLY’S 

ROAD TO RIO 

HELPING 

TO BRING 

KZN 

CLOSER 

FOR FREE 

WITH A 

CLICK 

OF A 

BUTTON 

Email us for a Rate card kznlst@gmail.com

MESSAGE FROM 

THE EDITOR 

EDITOR: Ally D EMAIL: kznlst@gmail.com FaceBook: KZN LifeStyle Magazine 

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005 

Five Ways to Spring Clean Your Diet 

During the long 

winter it's easy 

to fall into 

poor eating 

habits, when 

fresh, local produce is 

a distant memory and 

comfort foods become 

the norm. Making matters 

worse, your training likely 

tapered off during the 

colder months. If you've 

emerged from hibernation 

feeling lethargic and 

heavy, now is the time to 

spring-clean your diet. 

But "spring-cleaning" 

doesn't mean restricting 

yourself to juice cleanses 

and detox fasts. "It's about 

going back to basics with 

whole, minimally processed 

foods that will prepare 

your body for the boost in 

spring training,"says Marni 

Sumbal, M.S., R.D., owner 

of Trimarni Coaching and 

Nutrition in Jacksonville, 

Florida. Freshen up your 

diet with easy changes that 

will kick-start your training 

and improve your health. 

CUT OUT SUGAR 

Cleaning up your diet 

starts with scouring your 

kitchen for items laced 

with added sweeteners. A 

2013 report in the American 

Journal of Public Health 

followed nearly 5,000 men 

and women over 30 years 

and found that participants' 

calorie intake from added 

sugars increased by about 

50 percent during that time 

period. As sugar consumption 

increased, so did waist 

measurements. "Sweeteners 

deliver empty calories 

and encourage overeating," 

says Chris Mohr, Ph.D., 

R.D., a sports nutritionist in 

Louisville, "both of which 

lead to weight gain." Too 

much of the sweet stuff has 

been linked to an increase 

in disease risk, including 

diabetes. Natural sugars 

in dairy, vegetables, and 

fresh or unsweetened dried 

fruit don't count as added 

sugars. But corn syrup, 

evaporated cane juice, 

dextrose, and other sugar 

impersonators in yogurt, 

cereals, granola bars, and 

even pasta sauces certainly 

do. 

Scan ingredients 

on packaged foods and 

choose those with little 

if any added sweeteners. 

Replace sugary breakfast 

cereals, flavored yogurts, 

and reduced-fat peanut 

butter (which often swaps 

fat for sugar) with steelcut 

oats, plain yogurt, and 

natural nut butter. 

GO RAW 

After a winter full of 

stews and roasted vegetables, 

you may be craving 

fresher-tasting raw foods— 

and that may help you lose 

weight. A 2011 study by 

Harvard scientists found 

that cooking increases the 

amount of calories your 

body absorbs from food. 

That's because heat breaks 

down cell membranes in 

food, making more calories 

available for absorption. 

It also makes digestion 

easier, so you don't burn 

as many calories digesting. 

The implication is that 

a serving of raw carrots 

and sashimi salmon may 

contain fewer calories 

than the same weight of 

roasted carrots and grilled 

fish. "Raw food requires 

extra chewing," says Mohr, 

"which gives your brain a 

chance to register fullness, 

so you're less likely to overeat, 

too." 

Bolster your meals 

and snacks with more raw 

edibles. Top your (cooked) 

chicken or fish with a raw 

vegetable salsa. Replace 

flour tortillas with lettuce 

or collard greens. Snack on 

raw nuts and baby carrots. 

Top oatmeal and yogurt 

with berries. Cook pasta 

al dente and serve it with 

fresh tomato sauce 

with raw veggies 

like broccoli 

mixed in. 

Choose 

Color 

Sweep away the dull 

winter with spring's colorful 

fruits and vegetables. 

Eating a rainbow of foods 

is a great way to load up 

on fiber, vitamins, and 

other disease-fighting 

compounds. "The pigments 

that give fruits and 

vegetables their colors 

are vital antioxidants," 

says Sumbal. "Runners 

need these antioxidants to 

combat exercise-induced 

oxidative stress that can 

impact recovery." The more 

colors you eat, the better: 

Colorado State University 

researchers found that 

subjects who ate a wide variety 

of produce had lower 

levels of DNA oxidation 

than those who focused on 

a limited number of plant 

foods. 

Include three or more 

colors in each meal and 

one or two colors in snacks. 

Scramble eggs with spinach 

and red bell pepper. 

Add strawberries and 

apricots to green salads. 

Brighten up sandwiches 

with shredded carrot and 

arugula. Blend blueberries 

into smoothies. 

DRINK UP 

Drinking water 

during the colder 

months is not always 

appealing, so fluid 

intake tends to suffer. 

But with long runs in 

warmer weather on 

the horizon, it's time to 

take hydration seriously 

again. 

"Dehydration can 

impact your metabolism, 

leave you sluggish, and 

can mask itself as hunger," 

says Sumbal. But avoid 

drinking your calories: A 

University of Kansas Medical 

Center study found that 

post-meal hunger and the 

desire to eat were greater 

when subjects drank liquid 

calories compared to when 

they took in the same number 

of calories from food. 

Researchers found that 

levels of ghrelin, a hungerboosting 

hormone, were 

higher in the liquid-calorie 

group. 

"A good guideline for 

runners is to consume .5 to 

1 ounce of fluid per pound 

of body weight each day," 

says Sumbal, "plus extra 

fluid during and after exercise." 

Replace sugary lattes 

and sodas with green or 

herbal tea, coconut water, 

seltzer, and unsweetened 

iced tea. "And load up on 

water-rich produce, such as 

lettuce, celery, and fruits," 

says Sumbal.

ZAITH 

WEIZEN 

Homebrewing Weizen 

Those who have sampled 

the wonders of German 

brewing often come away 

with a love for the malty, 

spicy flavor of an authentic 

Bavarian wheat beer, 

known as a weizen. This 

INGREDIENTS 

For 5 gallons (18.9 L) 

2 cans | [6.6 lb (3 kg)] 

Wheat liquid malt extract 

1 oz | Perle or liberty hop 

pellets 

1 tube/pack | White Labs 

WLP300 or Wyeast 3068* 

*Note: if you prefer the 

softer flavor of Americanstyle 

wheat beers, use 

WLP 320 or Wyeast 1010 

instead 

SPECIFICATIONS 

Original Gravity: 1.050- 

1.051 

Final Gravity: n/a 

ABV: n/a 

IBU: n/a 

SRM: n/a 

Boil Time: 30 minutes 

Efficiency: n/a 

Pre-boil Volume: n/a 

Pre-boil Gravity: n/a 

DIRECTIONS 

Put 1 gallon (3.79 L) of 

water in the pot and bring 

basic recipe allows you to 

produce that flavor right 

in your own homebrewery! 

Being an extract-only 

recipe, this weizen is the 

perfect beer to brew for 

those testing the waters of 

homebrewing. 

to a boil. 

Turn off burner and add 

the malt extract. Stir until 

dissolved and then turn the 

burner back on. Add the 

hops. Boil for 30 minutes. 

Stir as needed to avoid 

boil-over. 

Fill the fermenter one-half 

full with cold water. 

Allow the hot wort to 

stand for at least five 

minutes before adding to 

the fermenter. (If using a 

glass fermenter, allow the 

wort to drop below 100°F 

(38°C) before adding to the 

fermenter. 

Add the hot wort to the 

cold water in the fermenter, 

topping up to 5 gallons 

(18.9L) if necessary. Let 

cool to 75°F (24°C) or 

lower, then add the yeast. 

Pitch yeast and ferment 

around 65-75°F for 2 

weeks. 

PHIL’S 

BELGIAN 

DUBBEL 

Round in Oakland, CA. 

Keener’s Belgian Strong 

Ale was chosen as the 

best among 322 final 

round entries in the category. 

belgianstrong.jpg2009 

Phil Keener of Ashland, 

OH won a gold medal in 

Category #18: Belgian 

Strong Ale during the 

2009 National Homebrew 

Competition Final 

INGREDIENTS 

For 5 Gallons (18.93 L) 

6.6 lb (2.99 kg) Muntons 

light malt extract 

2.0 lb (0.9 kg) 7 EBC plain 

extra-light dry malt extract 

1.0 lb (0.45 kg) Belgian 

candy sugar 

0.25 cup (59 mL) maple 

syrup 

2 cup (473 mL) compressed 

homegrown Cascade 

whole hops (60 min) 

1 cup (237 mL) compressed 

homegrown Cascade 

whole hops (5 min) 

Wyeast No. 1214 Belgian 

ale yeast 

5.0 oz (142 g) corn sugar to 

carbonate 

SPECIFICATIONS 

Original Gravity: 1.068 

Final Gravity: 1.012 

ABV: 7.35% 

DIRECTIONS 

Primary fermentation for 10 

days at 70-72° F (21-22° C). 

Secondary fermentation 

for 30 days at 70-72° F 

(21-22° C).

TRY THESE POPULAR 

BEER RECIPES 

These are recipes for the 

most popular styles of 

beer using extract and 

steeping grains. The recipes 

first list extracts and 

other sugars to be boiled 

for the whole boil. They 

then list steeping grains 

which should besteeped 

according to the instructions 

found in our “Steeping 

Grains” flyer. Hops are 

listed next with boiling 

times. The hops you use 

may have different alpha 

acid contents than those 

listed in the recipe, so 

adjust accordingly. Finally 

the recipes list yeast and 

fermentation instructions. 

Remember that these recipes 

are only guidelines. 

Feel free to try different 

crystal malts, swap hops, 

and learn about different 

yeasts and the flavors 

they produce! 

AMBER ALE 

8# pale malt extract 

1# 60L Crystal 

1/2 # Carapils 

1 oz Challenger (7.9%) 60 

min 

1 oz Challenger 5 min 

Ferment with W.L. 

California Ale Yeast 

RED ALE 


2#amber malt extract 

1# 80L Crystal 

1/2 # 120L crystal 

1 1/2 oz Cenntenial (9.8%) 

60 min 

1 oz Cascade (6.2%) 1 min 

Ferment with W.L. English 

Ale Yeast 

AMERICAN PALE ALE 

8.5# pale malt extract 

1# 40L crystal1/2# carapils 

1 1/2 oz Perle (7.2%)60 min 

1 oz Cascade 1 min 

Ferment with W.L. California 

Ale Yeast 

(you may dry hop with 1 oz 

cascade in the fermenter) 

ENGLISH BITTER 


1# light brown sugar 

3/4 # British (70L) crystal 

1/2# victory malt 

1 oz Brambling Cross (7.1%) 

60 min 

1 oz Kent Golding 1 min 

Ferment with W.L. British 

Ale Yeast 

Nut Brown Ale 

4#pale malt extract 

3# amber extract 

1# 80L crystal 

1/2 # victory malt 

1/4 # chocolate malt 

1 oz Willamette (5.1%) 60 

min 

1 oz Willamette 5 min 

Ferment with W.L. British 

Ale yeast 

STEAM BEER 


1/2# 120L crystal 

1#80L crystal 

2 oz Northern Brewer 

(6.9%) 60 min 

1 oz Northern Brewer 5 

min 

Ferment with W.L. San 

Francisco Lager Yeast 

(fermentation will be slower 

than usual, age at least 

three weeks) 

PORTER 



1/4# black patent malt 

1/2# chocolate malt 

1 1/2 oz Chinook (10.5%) 

60 min 

1 oz Willamette 2 min 

Ferment with W. L. Irish 

Stout Yeast 

Hefeweizen 

7# wheat malt extract 

1 1/2 oz Liberty (3.8%) 60 

min 

1/2 oz Liberty 5 min 

Ferment with W.L. German 

or American Hefeweizen 

yeast 

DRY STOUT 


1/4 #roast barley 

1/4# black patent malt 


1 1/2 oz Northdown(8.6%)60 

min 

1 oz Fuggles 5 min 

Ferment with W.L. Irish 

Stout 

AMERICAN IPA 


1/2 # 40L crystal 

1/2# carapils 

1/2#victory malt 

1 1/2 oz Chinook (10.5%) 

60 min 

1/2 oz Chinook 10 min 


Dry hop in fermenter 

with 1oz Cascade 

AMBER LAGER 



1/2# carapils 

2 oz Hallertaur (3.8%)60 

min 

2 oz Hallertaur 

1 min 

Ferment with W.L. East 

Coast ale yeast or cold 

ferment with W.L. German 

Lager Yeast 

KOLSCH (GOLDEN ALE) 

6 # pale malt extract 


1/2# 10 L crystal 

1 oz Northern Brewer 

(6.9%) 60 min 

1 oz Tettnanger 10 min 

1 oz Tettnanger 2 min 


Ale Yeast 

HONEY ALE 


2# honey 

1/2 # honey malt 

1/2# carapils 

2 oz Saaz (3.1%) 60 min 

1 oz Saaz 5 min 

Ferment with W.L. Britsh 

Ale Yeast 

Scotch Ale 


1/2# 80 L crystal 

1 # dark Britsh crystal 

1/2# dark carastan 

(optional 2-4 oz peat malt) 

2 oz Kent Golding (4.2%) 

60 min 

1/2 oz Fuggles 10 min 


Ale Yeast 

ABBEY BEER (SINGLE) 


1# white candi sugar 

1/2# caravienne 

1/2 # carapils 

1 oz Perle (7.2%) 60 min 

1 oz Styrian Goldings 5 

min 

Ferment with W.L. Trappist 

Ale yeast 

Belgian Double 

9.5# pale malt extract 

1# dark candi sugar 

1 # caravienne 

1/2 # special B1 1/2 oz 

Northern Brewer (6.9%) 60 

min1 oz Fuggles 5 minFerment 

with W.L. Trappist 

Ale Yeast 

BELGIAN WIT 


1 1/2 oz liberty (3.8%) 60 

min 

1/2 oz liberty 5 min 

1/4 oz curacoa 

1/4 oz orange peel 

1/4 oz corriander 

add spices in a hop bag 

the last minute of the boil 

ferment with W.L. Belgian 

Wit yeast 

English ESB 


1# 70L British crystal 

1/4# carapils 

1/2#dark carastan 

1 oz Galena (11.6) 60 min 


1 oz Progress 1 min 

ferment with W.L. Burton 

ALE YEAST 

Imperial Stout 


1/2# roast barley 


1/4#black patent malt 


1/2#caravienne 

2oz Galena (11.6%) 60 min 

2 oz Fuggles 2 min 


Ale Yeast 

Honey Wheat 

6# pale 

1#honey 

1 oz Cascade (6.2%) 60 

min 


ferment with W.L. California 

Ale Yeast

008 

HISTORY OF CR 

The history of 

craft brewing 

saw America’s 

brewing 

landscape 

start to change by the 

late-1970s. The traditions 

and styles brought 

over by immigrants 

from all over the world 

were disappearing. Only 

light lager appeared on 

shelves and in bars, and 

imported beer was not a 

significant player in the 

marketplace. 

Highly effective 

marketing campaigns had 

changed America’s beer 

preference to light-adjunct 

lager. Low calorie light 

lager beers soon began 

driving and shaping the 

growth and nature of the 

American beer industry, 

even to present day. 

By the end of the 

decade, the beer industry 

had consolidated to only 

44 brewing companies. 

Industry experts predicted 

that soon there would only 

be five brewing companies 

in the United States. 

At the same time 

as the American brewing 

landscape was shrinking 

in taste and size, a grassroots 

homebrewing culture 

emerged. The homebrewing 

hobby began to thrive 

because the only way 

a person in the United 

States could experience 

the beer traditions and 

styles of other countries 

was to make the beer 

themselves. 

These homebrewing 

roots gave birth to what we 

now call the “craft brewing” 

industry. 

Several notable 

events took place during 

this period that helped 

inspire a change in American 

beer culture. 

Anchor Brewing 

Company was purchased 

by Fritz Maytag in 1965. 

Maytag maintained some 

of the original beer traditions 

of that brewery, brewing 

unique beers during a 

time when all of America’s 

unique beers and breweries 

were disappearing. 

Increased homebrewing 

activity inspired beer 

enthusiasts to start their 

own small brewing companies. 

Their intent was 

always to reintroduce the 

public to more flavor and 

to the traditions of beer. 

In 1976, what some 

call the true renaissance 

of American craft brewing 

emerged with the founding 

of The New Albion 

Brewery in Sonoma, Calif., 

by a homebrew enthusiast. 

While this brewery 

went out of business after 

about six years, there were 

hundreds of homebrewers 

that were inspired and 

followed in their footsteps 

and started breweries in 

the early-1980s. 

The quality of beer 

from these small breweries 

improved over the 

years, enabling a wider 

distribution and establishing 

popularity and choice. 

Up until the early-1980s 

the popular image of beer 

in America was simply 

that of a mass-produced 

commodity with little or 

no character, tradition or 

culture. 

The 1980s marked 

the decade of the microbrewing 

pioneers. In a time 

when industry experts flat 

out refused to recognize 

their existence as anything 

serious, the pioneering 

companies emerged with 

John Mitchell 

pioneered North 

America’s first 

brewpub in 1982. 

their passion and a vision, 

serving their local communities 

a taste of fullflavored 

beer and old world 

European traditions; all 

with what was to become a 

uniquely American character. 

Through extraordinarily 

difficult market conditions, 

the microbreweries 

and brewpubs of the 1980s 

struggled to establish the 

foundation for what was to 

become the proliferation of 

craft beer in America. 

Momentum began to 

pick up for the microbrewing 

phenomenon in the 

early- to mid-1990s with 

annual volume growth 

increasing from 35 percent 

in 1991, to a high of 58 percent 

in 1995. Craft brewer 

volume growth slowed to 

between 1 and 5 percent 

annually between 1997 and 

2003. 

2004 saw an acceleration 

of craft brewer 

sales with annual growth 

percentages for the craft 

segment of between six 

and 12 percent each year 

from 2004 through 2008, 

as beer drinkers increasingly 

connected with small 

and independent breweries 

and local breweries. 

Craft Brewers have 

succeeded in establishing 

high levels of quality, 

consistency and innovation, 

expanding the minds 

of the beer consumers and 

creating the most diverse 

brewing culture in the 

world. While craft brewers 

only had four percent 

of the U.S. beer sales in 

2008, there is a tremendous 

upside for beer drinkers 

and craft brewers. 

The number of craft 

brewers has gone from 

eight in 1980, to 537 in 

1994, to over 2,800 in 

2013. The number of 

breweries in planning is 

skyrocketing. As of June 1, 

2013, there are more than 

1,500 breweries in development 

in the U.S. 

Craft brewers operate 

in 344 congressional 

districts and the majority 

of Americans live within 10 

miles of a brewery. Truly 

craft brewers and craft 

beer drinkers are participants 

in a revolution. There 

has never been a better 

time or place to drink beer 

than in the U.S. right now.

009 

AFT BREWING 

Fritz Maytag, 

owner, president 

and master brewer 

of Anchor 

Brewing 

Company. 

Geoff & Marcy Larson, 

co-owners and 

founders of Alaskan 

Brewing and Bottling 

Company, check bottles 

of the brewery’s Amber 

Beer before boxing.

0010 

Craft Beer in 

the Midlands 

BY Jared Borain 

Craft beer 

has grown 

in popularity 

in recent 

years 

and today you can even 

find some of the most 

popular brands in your 

local liquor store. The 

Midlands offers some 

top quality places to visit 

and enjoy a cold craft 

beer. As a regular visitor 

to the area I can recommend 

three spots worth 

looking into: Nottingham 

Road Brewery, Old 

Main Brewery and 

St Ives. 

Nottingham 

Road Brewery 

has been a local 

favourite 

since 1996 

and it has 

gone from 

strength 

to strength since its early 

days. Found on the same 

picturesque property as 

Rawdons Hotel the brewery 

currently has six beers 

in its range. The four 

established beers are the 

Pickled Pig Porter, Tiddly 

Toad Light Lager, Whistling 

Weasel Pale Ale and the 

Pye-Eyed Possum Pilsner. 

More recently they have 

added two more beers to 

the mix; the Tipsy Tiger India 

Pale Ale and the Staggering 

Steer Hefeweizen. I 

recommend Notties as the 

best spot in the Midlands 

to enjoy a top notch craft 

beer in beautiful surroundings. 

I have been lucky 

enough to try all their 

beers and my favourites 

are the pilsner and 

the pale ale – you can’t go 

wrong with a Weasel. 

Old Main Brewery is 

situated in Hilton and has 

four beers to offer: 1806 

Real Ale, Foxx Lager, Oyster 

Catcher IPA and Honey 

Badger Stout. I have yet to 

taste the IPA as it was unavailable 

at my last visit but 

I must say that the Honey 

Badger is up there with 

some of my favourite craft 

beers. I am not usually 

a stout man but I would 

certainly recommend it as 

the best of the bunch. Old 

Main also offers traditional 

pub cuisine so if you are in 

the Midlands and looking 

for a good spot for some 

hearty food and a good 

craft beer head on 

over. 

St Ives is not a brewery 

and they do not craft 

their own beers but they 

do stock an impressive 

number of craft beers to 

place them in my top 3. 

The scenery at St Ives is 

beautiful and the Boma is 

a great place to go watch 

the rugby on a Saturday 

afternoon with friends 

and family. The brands 

they stock include Striped 

Horse, Devils Peak and 

Stellenbrau. Fokof Lager is 

especially popular with the 

locals. I have heard people 

say it is the best beer they 

have ever had, but unfortunately 

I have not yet had 

the chance to sample it as 

it has been sold out on my 

last few visits – hopefully 

one day I will get a chance 

to sample this near-mythical 

beer. 

Give these three 

places a try if you 

find yourself 

meandering 

through the Midlands. 

If you are 

a fan of craft beer 

and looking for 

something other 

than an SAB 

brew you will 

not be disappointed.

EVENTSCALENDAR 

011 

011 

EVENTS THIS 

AUGUST 2016 

The Witness Hilton Arts Festival will 

be held in Hilton on from the 16th till 

the 18th September 2016. 

The Witness 

Hilton Arts 

Festival is 

the largest 

theatrical 

event of its kind in Kwa- 

Zulu Natal, South Africa’s 

most populated province. 

Staged over a three day 

period on the idyllic campus 

of Hilton College near 

the picturesque village 

of Hilton, just 50 minutes 

inland of Durban and a 

mere five minute drive 

from Pietermaritzburg, the 

bustling capital of KwaZulu 

Natal, the Festival brings 

together a feast of cultures 

attracted by the wide diversity 

of the theatre, dance 

and music productions on 

offer, as well as the vibrant 

atmosphere generated by 

buskers, craft markets, art 

exhibitions and workshops. 

Established in 1993, the 

Festival’s mission of bringing 

high quality performance 

art to KwaZulu 

Natal remains. It offers the 

opportunity to showcase 

the cream of South African 

theatre and to support 

South African writing. 

The staging of an event 

such as this presents its 

own set of challenges 

however – various venues 

have to be modified – from 

classrooms to marquees, 

dining rooms to gardens 

– everything is converted 

to ensure that members of 

the audience will enjoy the 

best possible performance 

at The Witness Hilton Arts 

Festival – whether it be 

from a technical or artistic 

aspect – and of course, 

to provide audiences with 

affordable ticket prices. 

The Festival also faces 

the eternal challenge of 

remaining ‘new’ – and 

every year a wide variety 

of different productions of 

all genres, largely South 

African but, depending 

on funding, sometimes 

international, are sourced, 

ensuring that South 

African audiences remain 

challenged, provoked and 

entertained during their 

time at this unique event. 

It’s all there – from music 

to cabaret, comedy to tragedy, 

dance to drama. 

It’s not all fun! The hard 

work that goes on behind 

the scenes serves 

as a breeding ground for 

developing new young 

technicians, artists, playwrights, 

and actors and 

also provides a unique 

opportunity to introduce 

the next generation to the 

magic of theatre – after all 

they are the audiences of 

the future. 

‘Out of the Blue’ art 

exhibition Durban 

Exhibition 

Tue 16 February 

- Wed 

30 November 

Longmynd 

Art Gallery ‘Out of 

the Blue’ art exhibition 

Durban North Coast 

has come to Longmynd. 

Four well known artists 

have travelled far to inspire 

the upper Highway 

The Art and 

Times of Ben 

Nsusha Durban 

- Exhibition 

Sun 24 

July - Sun 11 September 

Tatham Art Gallery Thunga 

Uthimule: The Art and 

Times of Ben Nsusha Image: 

Ben Nsusha, Hamba 

Bhikile, painted ceramic 

Born in 1947 in Umzumbe, 

KwaZulu-Natal, and now 

residing in Dobsonville, 

Ben Nsusha is a critically 

acclaimed artist with a 

40-year career in which 

his work has been exhibited 

locally and abroad. 

Ben is renowned for his 

skill in mixing materials 

and techniques, and for 

area with paintings of 

Proteas, portraits, wildlife 

and more. Anthony 

Buckland is showing 

four of his amazing 

wood sculptures....an 

exhibition worth seeing. 

10 - 3pm Tues - Sunday 

For more information... 

Gail Dahl t 031 7652878 

e info@longmynd. 

THUNGA UTHIMULE 

his attention to detail. 

His exhibition Thunga 

Uthimule is a reflection of 

his observations of people 

and society and includes 

ceramics, sculpture, 

printmaking and painting. 

Ben trained at Edendale 

Technical College, Rorke’s 

Drift, and the Chelsea 

and Slade Schools of Art 

in London. He has taught 

at a number of art institutions 

in South Africa, 

including FUBA Academy 

(Federated Union of Black 

Artists), Adams College of 

Education, the University 

of Durban-Westville, and 

the Vaal and Walter Sisulu 

Universities of Technology. 

Cost: Free Entrance







0013 

SCOTTBURGH 

CYCLISTS PROVIDE 

WHEELCHAIRS FOR 

SA’S UNDERPRIVILEGED 

Scottburgh 

– The 2016 

Sappi 

Scottburgh 

MTB Race 

on Sunday 14 August 

will not only see mountain 

bikers enjoy another 

memorable day in the 

saddle on KZN’s South 

Coast, but will also provide 

much needed financial 

support for Cycling 4 

Mobility to continue their 

provision of wheelchairs 

to disabled members of 

under-privileged communities. 

As Cycling 4 Mobility’s 

primary annual fundraiser, 

Sappi Scottburgh 

MTB Race organiser and 

Cycling 4 Mobility founder, 

Flavio Scarpa has implored 

cyclists the province over 

to submit their 45km 

Sappi Scottburgh MTB 

Race, 28km Dash & Splash 

and 10km Family Fun Ride 

entries ahead of Wednesday 

10 August’s online 

entry deadline and play 

their part in empowering 

those in need. 

“As cyclists, we 

always love a challenge 

however for someone with 

a disability – especially 

one that prevents you from 

being able to move around 

independently – every 

single day is a challenge,” 

says Scarpa. 

“Since Cycling 4 Mobility’s 

launch four years 

ago at the 2012 Old Mutual 

joBerg2c, we’ve purchased 

over 200 wheelchairs and 

given them to disabled 

people throughout the 

Flavio (left) and Jacqui Scarpa (centre) as well as Beth 

McLeod's Cycling 4 Mobility work of purchasing and distributing 

wheelchairs to those in need is made easier by corporate 

contributions such as the R200 000 they were presented 

with by Old Mutual Sponsorships & Events Manager, Bandile 

Mngoma in 2014, however the Sappi Scottburgh MTB Race 

remains the organisation's biggest annual fundraiser. 

country, particularly along 

the joBerg2c route. 

“Our Scottburgh MTB 

Race title sponsors, Sappi 

have been incredible supporters 

of Cycling 4 Mobility 

since the beginning and 

we look forward to more 

corporates following suit 

and getting involved in our 

efforts in the future! 

“With the assistance 

of participants of this 

year’s Sappi Scottburgh 

MTB Race, we hope to 

again raise over R20 000 

and make an immeasurable 

difference to the lives 

of those whom we’re able 

to help,” he adds. 

Several pre-2012 

joBerg2c fund raisers saw 

the Cycling for Mobility 

crew raise over R20 000 

before a cycling jersey 

auction together with 

contributions by Subaru, 

Old Mutual and various 

privateers during the race 

added another R60 000 

to the cause. 

Upon the completion 

of the 2014 joBerg2c, Scarpa 

– on behalf of Cycling 4 

Mobility – was presented 

with a cheque from Old 

Mutual for a whopping 

R200 000, paving the way 

for more than 130 wheelchairs 

to be purchased and 

distributed through XPS 

South Africa’s generous 

assistance. 

“In our first year, we 

managed to raise enough 

money to distribute four 

wheelchairs to each of the 

regions which hosted one 

of the joBerg2c’s overnight 

stops. 

“Old Mutual’s incredible 

contribution then 

allowed us to give out 

twenty wheelchairs in Johannesburg, 

40 in the Free 

State, 20 in and around 

Scottburgh with the balance 

being distributed as 

and when cases have been 

presented to us since then. 

While Scarpa, his 

wife, Jacqui and Beth 

McLeod continue to provide 

assistance to as many 

people as possible with 

the provision of standardissue 

wheelchairs, the Cycling 

4 Mobility team are 

also aware of the unique 

challenges presented by 

the environment in which 

many of the grateful recipients 

live. 

“Going forward, it 

would be fantastic if we 

could be in a position to 

consider providing those 

who meet our basic criteria 

with specialised wheelchairs 

that are durable and 

robust enough to cope 

with the tough conditions 

of the rural areas they are 

used in,” explains Scarpa. 

Supplied/Gameplan Media 

“Beth, Jacqui and I 

are all very proud of the 

work we’ve done so far but 

continuing to help people 

in need and who have little 

other means of receiving 

assistance continues to 

motivate us to do more. 

“As we aim to achieve 

our Cycling 4 Mobility 

goals, the contribution the 

riders of the Sappi Scottburgh 

MTB Race make 

simply by taking part in 

the race each year really 

is hugely appreciated!” he 

adds. 

The 2016 Sappi 

Scottburgh MTB Race is 

third and 'sea' leg of the 

inaugural South Coast 

MTB Series and takes 

place on Sunday 14 August. 

More information 

can be found at https:// 

www.facebook.com/ 

pages/Scottburgh-Mtb- 

Race/221420711386243.

0014 

Birkett eyes valuable 

Marathon 

experience 

in Portugal 

This weekend will see a welcome return to competitive racing for Euro 

Steel’s Andy Birkett after a solid phase of preparation for the upcoming 

ICF Canoe Marathon World Cup in Portugal on Saturday and 

Sunday. John Hishin/ Gameplan Media 

Durban – 

South African 

river 

marathon 

ace, Andy 

Birkett’s quest to break 

into the globe’s elite 

marathon racing group 

will continue when he 

takes on a number of the 

world’s best marathon 

paddlers at the first ICF 

Canoe Marathon World 

Cup event at Prado Vila 

Verde in Portugal this 

weekend. 

Birkett will repeat 

what he did in Brandenburg, 

Germany in 2015 

where he took part in both 

the short and long course 

events. 

Last year’s German 

assignment saw Birkett 

win the sprint event and 

hopes to repeat the feat 

in Portugal this weekend 

while aiming to go one 

better in the long course 

race, hoping to finish on 

the top step of the podium. 

The former Under-23 

Marathon World Champion 

and 2015 South African 

K1Marathon champion 

was disappointed with his 

efforts at the 2015 World 

Championships in Gyor, 

Hungary where he finished 

sixth in a highly competitive 

contest and looks to 

the upcoming World Cup 

as a chance to hone his 

Marathon skills ahead of 

the 2016 global clash. 

“I want to gain some 

valuable racing experience 

from the World Cup this 

weekend,” the Euro Steel 

athlete mentioned. 

“With the relatively 

little marathon experience 

that I have, I felt that it was 

important to gain as much 

knowledge as possible 

and I think that with a field 

of around 60 senior men 

paddlers it will give me a 

good idea of how strong I 

am. 

“Taking on some of 

the top paddlers in the 

world in their conditions is 

something that I am looking 

forward to; it will be a 

big challenge,” he added. 

The field for the 

showdown seems to be 

shaping up to be a tricky 

one for Birkett with a 

handful of the world’s 

best marathon paddlers 

set to be on the start line, 

including recent Berg River 

Canoe Marathon runnerup 

and 2015 World Championship 

K1 silver and K2 

gold medallist, Adrian 

Boros of Hungary. 

“It is going to be a really 

tough race! 

“Adrian (Boros) and 

the other Hungarian guy, 

Adam Petro as well as 

European champion and 

Portuguese star, José Ramalho 

all on the start line 

means that it will definitely 

be a worthwhile trip for me 

and taking these guys on 

is going to be exciting. 

“We will be missing 

Hank McGregor and two of 

the Spanish stars but other 

than that, it’s pretty close 

to a World Championship 

field,” Birkett added. 

Birkett has not raced 

since he finished behind 

McGregor at the South 

African Marathon Championships 

sponsored by 

Prescient in Cape Town in 

June. 

With another six 

weeks to go until this 

year’s World Championships 

though, Birkett’s 

build-up to the premier 

marathon event remains a 

cautious one. 

“My result this weekend 

will give me a good 

indication of my current 

form but we still have six 

weeks to go until Worlds 

and the guys won’t want 

to peak too early, so you 

won’t be able to look too 

deeply into this result. 

“It has been a while 

since I last raced and I am 

really excited to get back 

into a competitive race. 

“The gap between 

races always means you 

have a bit of doubt about 

what level you are at but it 

will also be exciting to see 

where I am on race day,” 

Birkett commented. 

For more information 

visit www.canoesa.org.za

0015 

Du Toit 

out to 

defend 

Eston 

crown 

Eston – 

Women’s 

defending 

champion, 

Frankie du 

Toit is relishing the opportunity 

to switch from 

cross country mountain 

biking to the season’s 

remaining marathon racing 

circuit at Sunday's 

60km Illovo Eston Marathon, 

the feature race 

of the 2016 Illovo Eston 

MTB Challenge at Eston 

Farmers’ Club in the KZN 

Midlands. 

Du Toit’s victory at 

the event last year came 

as her first ever 60km title 

and the young Kargo Pro 

Cycling Team athlete is 

excited by the opportunity 

this year’s event presents. 

“My win at Eston last 

year was a historic one for 

me and it would be incredible 

if I was able to replicate 

that again this year 

and defend my title,” says 

Du Toit. 

The teenage cycling 

sensation, who clinched 

almost every national title 

available to her as a junior 

racer last year, has been 

a strong mountain biking 

presence in 2016 and will 

bring good confidence 

into this year’s Eston clash 

after a podium finish at the 

Die Burger MTB Challenge 

last weekend. 

"I've been wrapping 

up the cross country season 

over the last couple of 

months and now I’m just 

getting into marathons for 

the rest of the year. 

“I was in the Cape 

for a week and so decided 

to do the Die Burger MTB 

Challenge, which was nice 

to experience something 

a little different and ended 

up going really well with 

me finishing third. 

“The focus now turns 

to Eston and the remainder 

of the ROAG Series 

before I take on a couple 

of stage races later on in 

the year. 

“Winning the ROAG 

Series title is 

also a goal 

for me for the 

remainder of 

the year and so 

Eston will be an 

important part 

of that process.” 

Having 

raced to victory 

in 2015, young 

Du Toit knows 

the Eston route 

well and believes her technical 

ability from her cross 

country experience may 

prove pivotal. 

“All of KZN’s girls are 

really strong at the moment 

so I’m sure it’s going 

to be another good, hard 

race this weekend. 

“Fortunately I’ve done 

quite a few races in the 

area before, so I know the 

area well. 

“Eston is always such 

a stunning route with a 

couple of tough climbs 

and some great single 

track, through which I’m to 

be make my cross country 

skills count,” says Du Toit. 

Du Toit’s fellow Kargo 

argo Pro Cycling Team's Frankie du 

Toit is out to defend her 60km Illovo 

Eston Marathon title at the feature 

race of the 2016 Illovo Eston MTB 

Challenge which takes place at the 

Eston Farmers' Club on Sunday 

7 August. 

Anthony Grote/ 

Gameplan Media 

Pro Cycling Team rider, 

Hayley Smith will also be 

on this year’s 60km Illovo 

Eston Marathon start line 

while it remains to be 

seen if regular KZN race 

winner, Jeannie Dreyer 

(Merchants) will be on the 

start line after suffering an 

ankle injury a few months 

ago. 

The 2016 Illovo Eston 

MTB Challenge takes 

place on Sunday, 7 August. 

Entries can be submitted 

via www.roag.co.za and 

more information can be 

found at www.illovoestonmtb.co.za.

0016 

ESTON MTB 

KEY PART OF 

HATHERLY’S 

ROAD TO RIO 

Kargo Pro Cycling Team's Alan Hatherly will use the 

60km Illovo Eston Marathon, the feature race of the 

2016 Illovo Eston MTB Challenge which takes place on 

Sunday 7 August, as one final race opportunity before 

he heads to Rio den Janeiro for the 2016 Olympic 

Games. Anthony Grote/ 

Gameplan Media 

Eston – Under-23 

mountain 

biking sensation 

Alan 

Hatherly has confirmed 

he will include the popular 

60km Illovo Eston 

Marathon – the feature 

race of Sunday 7 August’s 

Illovo Eston MTB 

Challenge – in his final 

preparations for the 2016 

Olympic Games in Rio de 

Janeiro, Brazil. 

The Olympic debutant 

was recently named 

as one of the two Team 

South Africa’s male mountain 

bikers to do battle 

at the South American 

showpiece next month and 

with few races between 

now and his departure 

on 13 August, the Kargo 

Pro Cycling Team rider is 

looking forward to the race 

training opportunity this 

year’s Illovo Eston Marathon 

presents. 

“There are just under 

five weeks between now 

and race day in Rio and 

there aren’t many races 

on the calendar that I can 

use to keep the sharpness 

in the legs and stay 

race-ready, so the Eston is 

a great race for me to test 

the legs one last time before 

I leave and make sure 

everything is as it needs to 

be ahead of the Olympics,” 

explains Hatherly. 

“The Eston’s 60km 

marathon course is a little 

longer than the cross 

country distance we’ll be 

racing at the Olympics 

but with the King of the 

Mountain hotspot just a 

few kilometers in, the pace 

off the line at Eston is usually 

really fast and then it 

blows up and doesn’t ever 

seem to slow down from 

there. 

“Eston’s route also 

includes some great single 

track, which will give me 

a chance to stay on top of 

the technical side of things 

too, so it will be a good 

final hit-out,” he adds. 

The Illovo Eston MTB 

Challenge – which also includes 

the 40km aQuellé 

Half Marathon, 18km 

STIHL Tala Family Ride 

and 10km Omnia Kids 

Ride – is a familiar event 

for Hatherly however the 

20 year-old has surprisingly 

failed to impress at in 

the past. 

With the added 

importance of this year’s 

race, the young Hillcrestbased 

athlete is however 

eager to right the record 

books by putting in a 

strong showing in 2016. 

“Hopefully this is my 

year at Eston!” confirms 

Hatherly. “I’ve always 

made a few mistakes or hit 

the wall there in previous 

years but it’s a race I really 

enjoy so it’s one I’d really 

like to win, especially this 

year with Rio just around 

the corner. 

“Hopefully there will 

be another strong field and 

it becomes a great contest 

and a real sufferfest at the 

front of the race.” 

The 2016 Illovo Eston 

MTB Challenge takes 

place on Sunday, 7 August. 

Entries can be submitted 

via www.roag.co.za and 

more information can be 

found at www.illovoestonmtb.co.za.

0017

KZNLT #6 August 2016

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