Dec 2019/ Jan 2020 - JHB West

JOBURG WEST 

Behind the seams 

with fashion designer 

SHENÉ OLIVIER 

Find your 

bliss in Bali 

CHARMING 

CHALK PAINT 

PROJECTS 

We’re shining 

with these 

beauty buys 

KEEP IT 

SIMPLE 

A luxe table setting & festive eats 

SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD 

DEC/JAN 2019-2020

GET IT 

Editorial 011 955 1130 

Caxton Building 

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and Ham Street, Witpoortjie 

getitjoburgwest@caxton.co.za 

Twitter: @GetItJHBWest • @Rialien 

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It-Joburg-West/100394760042935 

www.getitonline.co.za 

Editor Rialien Furstenberg 

rialienf@caxton.co.za 

Journalist 

Jaco-Mari Haasbroek 

Subeditor 

Lorraine Brown & Beryl Kirsten 

Design studio 

Manager: Marita Janse van Vuuren 

Layout: Mukundi Molepo 

Advertising 

Judy Schalkwyk - 011 955 1130 

judy@caxton.co.za 

Sales 

Debbie Pienaar - 011 955 1130 

debbiep@caxton.co.za 

Business Manager 

Jeanette Peach - 011 955 1130 

jpeach@caxton.co.za 

Distribution 

Phillip Opperman - phillipo@caxton.co.za 

Tebogo Mogorosi 

GET IT HEAD OFFICE 

National Group Editor and National 

Sales 

Kym Argo - 0827859230 

kyma@caxton.co.za 

Get It Joburg West is distributed free of 

charge. For a full list of where it is available 

phone 011 955 1130. 

Published by CTP Limited 

Competition rules 

The judges’ decision is final. Prizes cannot be 

transferred or redeemed for cash. Competitions 

are not open to the sponsors or Caxton 

employees or their families. Get It Magazine 

reserves the right to publish the names of 

winners, who will be contacted telephonically 

and need to collect their prizes from Caxton 

Northern branch within 10 days or they will be 

forfeited. Prizewinners names are published on 

our Facebook page monthly. 

DEC/JAN 2019 - 2020 

CONTENTS 

WHY DON’T YOU ... 

4 ‘Tis the season to be jolly ... 

7 A trio of brilliant books for the holidays 

WISH LIST 

8 Oh ... how we love a touch of green! 

SOCIAL 

10 Make-up madness 

11 Inspired by beauty 

12 Fashion forward 

13 Cuppa for CANSA 

PEOPLE 

14 Shené Olivier tells us more about her green fingers, a famous 

lookalike and how she got to know herself 

16 Kevin Britz shares his tips for surviving the festive season 

24 Pastry Chef Phillimon Mugwambani chats about his 

dream job and humble beginnings in Zimbabwe 

BEAUTY 

20 This festive season we’re going to shine! 

HOLIDAY GIFT GUIDE 

22 Last minute stocking stuffers! 

FOOD & DRINKS 

26 If ever there was a time to drink, eat and be merry, it’s now. 

30 We’re sipping on these wines all summer long! 

HOME 

32 A luxe table setting 

36 Charming chalk paint projects 

GARDENING 

40 We’ve put together our top garden tasks and tips 

TRAVEL 

48 The spirit of Bali 

WIN 

9 A cake of your choice 

30 A hamper of four Robertson wines, plus a yoga mat 

36 A hamper of Tjhoko Paint’s three new colours 

50 Win 70 bottles of Roodeberg wines 

DEC/JAN 2019 - 2020 Get It Joburg West 03

If you have a date for the Get It diary page, email the info at least a month in advance to rialienf@caxton.co.za 

A hot date! 

‘Tis the season to be jolly ... 

01 

Bring the family along for the 

Wonderland of Lights at 

the Walter Sisulu National Botanical 

Garden from 6pm to 10pm from 1 

December to 4 January. With over 

100 imported Christmas lights on 

display, The Wonderland of Lights 

will outshine any other family holiday 

activity this festive season. Bring a 

picnic basket and blankets or stroll 

through the stalls and food vendors 

with your family. Cost: R200 for a 

family package (two adults and two 

kids). Details: www.miid.co.za. 

01 

West Side Craft & Food 

Market from 10am to 3pm 

at Ramkiki Country Restaurant & 

Conference Centre. Secure parking, 

no entrance fee and pets welcome. 

Details: Chanelle on 081 500 6884. 

01 

Celebrate the start of the 

festive season at Ngwenya 

Country Market, Muldersdrift from 

9am to 4pm. Enjoy the market in the 

countryside just in time to shop for 

Christmas gifts and treats. Entrance is 

free. Details: 011 796 3000. 

16 

No need to worry about going to the beach as Silverstar will bring 

the Beach Festival to you this holiday! The beach party will be 

going strong from 5 December to 11 January. Enjoy the cool water, 

relax on the beach or with a sunset cocktail. There will also be crazy 

carnival rides and live entertainment, so everyone in the family is 

sure to be entertained. Cost: R35 for adults, R10 for children and R20 

for pensioners. Details: www.tsogosun.com/silverstar-casino. 

04 

Christmas experience at the 

Real Life Church (86 Viljoen 

Street, Krugersdorp North) on 4, 5 

and 6 December from 6pm to 10pm 

daily. Spectacular lights, kids activities, 

live characters, Christmas market, 

delicious food, Christmas Carols, mini 

train rides and much more! Cost: R10 

per person (all proceeds go to the 

Door of Care and Safety). 

05 

Cradlestone Mall Night 

Market on 5 and 20 

December from 5pm to 9pm. Don’t 

miss out on the good food, great 

vibes, amazing Gin and much more! 

06 

Cedar Tree Craft Night 

Market from 6pm to 10pm 

at Khosa Sports Club, Krugersdorp. 

Secure parking, no entrance fee and 

pets are welcome. Details: Chanelle on 

081 500 6884. 

13 

West Side Craft & Food 

Night Market from 6pm to 

10pm at Ramkiki Country Restaurant 

& Conference Centre. Secure parking, 

no entrance fee and pets welcome. 


15 

Visit Cedar Tree Craft Market 

from 10am to 3pm at Khosa 

Sports Club, Krugersdorp for their 

monthly market. Secure parking, no 

entrance fee and pets are welcome. 


25 JANUARY 

Get ready for two days of all 

things wedding at the Bridal 

Expo, Oakfield Farm on 25 and 26 

January from 9.30am. There will be 

more than 180 wedding vendors, 

a free fashion show, great food, 

live entertainment and great prize 

giveaways. Cost: R100 per person 

from Computicket. 

4 Get It Joburg West DEC/JAN 2019 - 2020

Book club 

A trio of brilliant books for the holidays 

Oh my. Joy of joys! A new book 

from Jojo Moyes, just in time for the 

holidays. Inspired by a remarkable 

true story, the book is described 

as ‘the unforgettable journey of 

five extraordinary women living in 

extraordinary and perilous times’. 

The Giver of Stars is the story of 

Alice Wright, a woman who leaves 

England for America, only to discover 

that swapping the twitching curtains 

of suburbia for being the wife of an 

American businessman and living in 

the wild mountains of Kentucky isn’t, 

actually, the answer to her prayers. 

Then she meets Margery O’Hara, a 

woman who isn’t afraid of anything 

or anyone. And a woman 

on a mission! The pair, along with 

three others, join up and, ignoring 

obvious dangers and loads of social 

disapproval, travel hundreds of 

miles a week to deliver books to 

isolated families. When a body is 

found in the mountains, and one 

of the group becomes a suspect, 

their newly formed friendship is put 

to the test. The Giver of Stars is 

unputdownable. Penguin, R270 

Ever since reading the marvellous Don’t Let’s Go To The Dogs Tonight, we’ve 

pounced on any new Alexandra Fuller with delight (unlike her mother, who 

thinks they’re ‘dreadful’). Just released is Travel Light, Move Fast, a tribute to 

Alexandra’s father, who died unexpectedly – and not with the drama the family 

expected – in Budapest, ‘the poor man’s Paris’. Read in equal parts of envy and 

horror – her parents launched from one calamity to the next, fuelled with gin 

and in a haze of cigarette smoke, along with the children, a handful of dogs and 

a collection of orange Le Creuset pots – the memoir jumps from present to past. 

Alexandra tells of the lessons her father taught her. Lessons about life, love, loss 

and tragedy. Lessons that led her to cope with the loss of her father, of the fallout 

with her sister, and of the unbearable final bereavement she reveals in the final 

chapter, when you may find yourself, as we did, holding the book further away 

than normal, so as to distance yourself from the grief she pours into the pages. 

Brilliantly written, heartbreaking, and often laugh-out-loud funny. You don’t need 

much more from a great read, really. Profile Books, R300. • If there was ever anyone 

as glam as the marvellous Jackie Kennedy Onassis, it was her sister, Lee. One of 

the most iconic women of her time – and the favourite of their rakish father, John 

‘Black Jack’ Vernou Bouvier – she lived in the shadow of her older sister, their 

mother’s favourite. Both had a keen eye for beauty – in fashion, design, painting, 

music, dance, sculpture, poetry – and both were talented artists. Both loved 

prerevolutionary Russian culture. Both adored the blinding sunlight, calm seas and 

ancient olive groves of Greece. But the two, although extremely close, were hugely 

competitive and their relationship included much rivalry and jealousy. When Jackie 

died and her will was read, Lee discovered that cash bequests were left to family, 

friends and staff, but nothing to her. ‘I have made no provision in this my Will for 

my sister, Lee B. Radziwill, for whom I have great affection, because I have already 

done so during my lifetime,’ it read. The Fabulous Bouvier Sisters by Sam Kashner 

and Nancy Schoenberger, who had many candid interviews with Lee, explores the 

tragic and glamorous lives of these two fascinating women. HarperCollins, R310. 


Wish list 

Oh ... how we love a touch of green! 

Shop local online 

Tania Sutherland Boutique’s online 

shop has taken the West Rand by storm. 

They offer versatile and easy-to-wear 

timeless styles for your wardrobe. Plus 

... they stock everything from the new 

two-tone infinity dresses and jumpsuits 

to Olga Bolga shoes, kimono wrap 

jackets, trendy handbags, pillowcases, 

Busy Bitch Collection, and coffee mugs. 

The boutique premises shared with the 

Stitching Studio Academy, offering notto-be-missed 

monthly workshops on 

how to refashion your clothing as well 

as styling your image for your body 

shape. Details: 082 566 0602, www. 

taniasutherland.co.za or follow them on 

Facebook, ‘Tania Sutherland Page’ 

Dish up your 

fabulous fresh 

creations with 

these Green 

Marble Salad 

Servers. Get 

them for R350 

from Poetry at 

Clearwater Mall or 

Cradlestone Mall. 

Heading to the beach 

this holiday? For a 

successful (and light 

on the arm) beach 

day, we all need the 

perfect bag to throw 

in all of the essentials: 

a towel, the latest 

read, and a bottle of 

sunscreen.Get this 

Delicious Monster 

canvas shopper bag 

for only R99 from 

superbalist.com. 


Zero just happened 

We’re mad about the new Zero Bar shampoo … a proudly 

local product that’s concentrated, water-free, plastic-free 

and cruelty-free. Designed to last through between 55 

and 70 hair washes, outlasting most bottled shampoos, 

there are four to choose from (called the four Bar Bros) 

… a Argan bar (liquid gold, filled with nutrients), Jojoba (a 

real hair booster), the Moringa bar (which strengthens and 

rejuvenates your hair) and Wild Desert Melon (surprisingly 

light, with easily absorbed oil). All four have loads of 

nutrients, vitamins and minerals, and promise to clean, 

enrich, moisturise, condition, shine, strengthen, nourish, 

soothe and repair. Only available on line at the moment, 

they cost R75 each, or R300 for a pack (all the same, or one 

of each). Details: www.zerobar.co.za. 

Summertime drinks 

Zesty grapefruit with just a hint of 

bitterness. This summer we’re drinking the 

just-launched Fitch & Leedes Grapefruit 

Tonic. This coral-hued drink with a delicate 

fizz is perfect for those who’re avoiding 

alcohol … a slice of grapefruit, a sprig 

of thyme, loads of ice and you have a 

refreshing mocktail. For those who like 

a little merriment in their glass, it’s also 

really great with premium vodka or tequila. 

And it’s sensational for a crisp, refreshing 

G&T. Try it with Hope on Hopkins African 

Botanical Gin, with a few muddled berries 

and mint. Bliss. Lovely at lunchtime in the 

sun, fabulous for sundowners … it’s our 

new fave! About R55 for a six-pack of cans, 

R50 for a four-pack of glass bottles. Details: 

fitchleedes.co.za. 

A slice of Christmas 

We admit we love a traditional 

fruit cake. But not everyone does, 

so we always make sure we’ve got 

something special for our Christmas 

lunch … something guaranteed to please 

everyone. This year we’re fancying this lovely 

We’ve 

got a voucher 

for one reader to win 

a cake of her choice. To 

enter, visit our Get It Joburg 

West Facebook page, like 

the competition post, tag a 

friend and you’ll be in the 

draw. Entries close on 

10 December. 

Vanilla Dream torte, layered with Chantilly cream and topped with 

white chocolate shavings, from Chateau Gateaux. Add a few sprigs 

of appropriate greenery and some festive pomegranate seeds 

and … voilà … Christmas on a plate. Other cakes we’re stocking 

up on for the festive season are the Southern Red Velvet cake 

(looks Christmassy with no effort at all) and their Passionate Lemon 

Cheesecake (a heavenly combo of passion fruit and lemon on a 

golden gingerbread crumble base … perfect for when it’s too hot 

for anything heavy). Details: chateaugateaux.co.za. 


Almarie Katzke and 

Shereen Mogorosi 

Janine Ferreira and Rosa van Niekerk 

Make-up 

madness 

Ryno Mulder and 

Charmaine Vermeulen 

Mieke Korff and 

Dalien Steenekamp 

Charmz Noordheuwel offered make-up 

lovers the opportunity to experience a 

masterclass hosted by the very talented 

Ryno Mulder from Makeup by Ryno at 

Hoërskool Monument. With his worldclass 

skills he demonstrated everything 

from contouring, highlighting, and 

soft glam, to his glamorous signature 

celebrity make-up look, sharing all his 

beauty secrets ... It was a delightful 

morning of fun, make-up and 

exceptionally good company! 

Bianca du Plessis and 

Ronel Veldhuizen 

Maritza Herbst and Therese Pretorius 

Nadia Meiring and Chineque Bekker 

Sonja Uys and Daleen Burger 


Magriet Jansen 

van Rensburg and 

Lizz Meiring 

Riva Schoeman and Annemarie Swart 

Ernust and Lizel van der Westhuizen 

Inspired by beauty 

SA’s Glam Guru, Hannon Bothma, is the epitome of class and 

sophistication, and his new cerise pink rose is an extension of that style ... 

The Hannon rose, cultivated and grown by Malanseuns, was unveiled to 

the world in the company of celebrities such as Brümilda van Rensburg 

and Lizz Meiring during a fabulous high tea at Garden World. 

Hannon Bothma 

Annelize and Frank Campher 

Esther Swanepoel and Karia Brits 

Jimie Malan, Panda du Preez and Jolandi Malan 

Lana Vorster, Rita Geldenhuys and Bernice Swanepoel 


Rufaro Samanya and Phumzile Ntsibande 

Philda Samanga and Maureen Mabilo 

Fashion forward 

Two student designers from the Stitching Studio Academy launched their 

own fabulous designer collections during the long-anticipated opening of 

Tania Sutherland's online Boutique & Gift shop. Inspiring women of all ages, 

Philda Samanga and Maureen Mabilo showed that it's never too late to realise 

your dreams and step into the fashion industry. Philda's African collection and 

Maureen's plus-sized clothing were modelled during the opening and received 

many well-deserved ohs and ahs from the crowd. 

Tania 

Sutherland 

Busisiwe Mkhonza, Lindokuhle Mkhonza and Tshepiso Mxasa 

Audrey Ngema and Rainy Mashitisho 

Inez Barnard and Carin Berrington 


Caren Grobler, Ria van Niekerk and Estelle van Niekerk 

Lelanie Marais and Grethe 

Doubell-Schüssler 

Lyndie Vorster and Chené Bredenhann 

Cuppa for CANSA 

Sonia Pretorius 

Shack Express at Antique Shack, 

Muldersdrift hosted an incredible 

Cuppa for CANSA with the theme 

'Spring Hat Flair'. Sonia Pretorius, 

CANSA's Global Hero of Hope 

2019, shared her inspiring cancer 

story and the rest of the morning was 

spent enjoying a motivational talk by 

Danielle Steynvaardt and indulging 

in 

divine eats and treats. The women 

dressed up in crazy Spring-inspired 

hats for the best hat competition 

while valuable pieces of art were 

auctioned in aid of CANSA. 

Nicole and Nadine Houlson 

Danielle Steynvaardt 

and Angelique Brits

Text: JACO-MARI HAASBROEK. Photographer: JACO BOTHMA. Hair: ANTOINETTE DE BEER. Make-up: KAILA BOTHA. 

Dress to 

EXPRESS 

14 Get It Joburg West DEC/JAN 2019 - 2020 

Krugersdorp North's busy 

bee fashion designer, 

Shené Olivier is radiant, 

sincere and full of fiery 

passion for her career … 

She tells us more about her 

green fingers, a famous 

lookalike and how she got 

to know herself. 

Shené was born to 

design. She was 

privileged to discover 

her love for designing 

very early in her life 

when she used to 

cut up dresses and 

clothes to make new 

outfits as a little girl. 

‘I always knew I 

wanted to design clothes, so naturally, 

I went on and studied BA Fashion 

Design. I wasn’t sure what exactly I 

wanted to design because I realised 

that commercial clothing isn’t for me, 

so I tried making beautiful one-ofa-kind 

creations. I fell in love with 

making dresses and the rest is history.’ 

She started making dresses in 2016 

and opened Shené Vyver Couture 

in 2017. She and her assistant make 

more than 100 dresses every year 

(yes, 100 dresses!). Most are for 

clients, but she has a few of her own 

passion-projects ... Her designs are 

truly breathtaking and make every 

matriculant, model and bride that 

wears them feel fabulous, feminine 

and unique. At 25, Shené has already 

established her own style and a lot 

of people can recognise her designs. 

She uses a lot of floral patterns, 

beads, lace, and layers. What makes 

her designs stand out above the rest, 

is how she combines the different 

details in the dress. 

‘I got married a year ago and was 

lucky enough to be able to design 

and make my own wedding 

dress as well as dresses for my five 

bridesmaids, my mother, and my 

grandmother. I was under a lot of 

pressure because everyone expected 

a spectacular dress. At the end of the 

day, I decided not to worry about 

what everyone else said, as long

as I felt beautiful. It was loads of fun 

to make my own dress and I had a 

fairytale wedding.’ 

What made her day even more special 

was her mother wearing one of her 

dresses. She describes her mother 

as a 'plain Jane', though she looked 

spectacular on Shené’s wedding day. 

‘Anyone can make a beautiful dress, 

but what matters most is how it makes 

that person feel. I know the dress I 

made for her meant a lot to both of us 

and that’s why it’s my favourite dress 

I’ve ever made.’ 

She sees herself as being privileged in 

every aspect of her life. From the very 

start of her career, her parents have 

supported her by helping her study 

and start her business. 

‘I would not have come this far in my 

career at such a young age without 

their emotional and financial support. I 

love them to bits.’ 

She has also done her fair share of 

modelling and we have to admit, she 

has the face for it. As soon as she got 

comfortable in front of the camera, 

she got involved with Reflekt Model 

Management where she shares her 

knowledge and judges competitions. 

‘With one foot in the fashion industry 

and the other in modelling, I also got 

the opportunity to design outfits for 

Top Model South Africa which was 

very good exposure for me and 

my business.’ 

In 2017, she appeared on the television 

screens of many South Africans 

during the first TV-series of kykNET’s 

Sarie Voorbladgesig. It was the fourth 

time Shené entered the competition 

and she made it to the Top 10. It was 

also the first time the competition 

was broadcast on TV, and although 

she didn't win, she learned a lot 

about herself. 

‘Seeing yourself on TV makes you 

realise how other people see you 

and in my case, it was a very good 

thing. It was very inspiring and 

empowering, because the show sent 

the message that anyone can look 

fabulous when their hair and makeup 

are professionally done. The whole 

experience made me a stronger 

woman and I’ll do it again any time.’ 

Shené is one of the few people we 

have ever met that looks just as good 

barefoot as in glamorous heels. She 

calls herself a flower child, not only 

because she is obsessed with pretty 

Shené’s gorgeous wedding dress. 

Image: Celeste Cilliers Photography. 

floral patterns, but because she also 

loves to get her hands dirty. 

‘I have green fingers, so I unwind by 

taking a walk through the garden or 

even doing a bit of gardening. I share 

my garden and home with my Bengal 

kitten and handsome hubby. After a 

year of married life, I can say that it 

is not what I expected at all, but I 

enjoy every second of sharing my life 

with him.’ 

Her husband says she looks like Nigella 

Lawson and ironically, she is just as 

good a cook ... ‘I love hosting people 

in our home. We make enough food 

for an army and it’s usually Pinterestinspired 

meals. Our friends and family 

usually come and stay over for a whole 

weekend because they don’t want to 

miss out on any of the food.’ 

Shené might be down to earth, but 

she adds a bit of sparkle to everyone’s 

day, especially her clients. A lot of 

Snippets: 

What is #1 on your bucket 

list? A month-long vacation 

without my phone. 

What is your biggest fear? 

Dying without leaving 

a legacy. 

What is the biggest life 

lesson you’ve learned? 

Always be kind because 

you don’t know what 

people are going through. 

Who do you want to design 

an outfit for? The iconic 

and fabulous Nataniël … 

people have specific career goals but 

Shené just wants to do what she loves 

and help people through it. She says 

that her career is an extension of her 

personality and as long as she can 

keep on creating beautiful dresses for 

special women, she’ll be happy. 

‘Yes, creating dresses for my favourite 

celebrities would be exciting but 

being a designer is much more than 

that. I work with a lot of women and 

they share a lot with me. Self-esteem 

plays a big role in any woman’s life 

and I believe that the world would 

be a better place if we all gave 

ourselves a break. For me, success is 

building relationships with my clients, 

contributing to their special days and 

helping them build their self-esteem 

by just being a friend to them.’ 

Details: www.shenevyvercouture.com 

or follow her on Facebook, 'Shené 

Vyver Couture'. 


Owning it! 

Weltevreden Park’s Kevin Britz is not only the voice behind the iconic Steve from the 'Beep 

Bank’ advert, he is also a formidable businessman. This behavioural, performance and 

wellness coach from Business by Design shares his tips for surviving the festive season. 

Image: RESONATE PHOTOGRAPHY. 

How did you start a successful business 

using your skills as a telemarketer, 

singer/songwriter, voice-over artist, 

and neurolinguistic programmer? 

Since I can remember, I’ve wanted to 

help people but instinctively knew that 

I needed to help myself before helping 

anyone else. Having been on stage 

for most of my life and learning about 

neurolinguistic programming in my 

20s and again in my 30s, I wanted to 

share useful information and a version 

of what I believed worked for me. With 

all my experience in voice, sales and 

neurolinguistic programming, I created 

a product and sold it on Gumtree to 

my very first client at Nedbank. Today, I 

train, coach and facilitate training and 

leadership programmes. 

What did you want to be when you 

grew up? I wanted to become a doctor 

or Michael Jackson. Both options 

seemed quite lucrative and fun, but I 

didn’t do either. I’m glad my choices 

changed as I got older. 

Steve from 'Beep Bank' is one of SA's 

most iconic radio ads. Are there any 

similarities between you and Steve? 

I think the only similarity between 

Steve and me is persistence. Damn ... 

he was persistent. I find that in business 

it comes with the territory, as an 

unspoken rule. Other than that, Steve 

and I are completely different. I’m also 

quite the recluse and love my own 

time, quiet time and nature. 

What is your inspiration for helping 

others achieve greatness? Being a dad 

is my inspiration. I wouldn't be the 

man I strive to be if it wasn't for my 

daughter. Being a parent often carries 

quite the juxtaposition in life. It can 

be completely unforgiving, and the 

greatest moment of your life, all at the 

same time. 

Is hypnotherapy like we see it in the 

movies? Umm… No! People have 

a hugely misguided notion of what 

hypnosis is. Hypnosis is to a large 

degree a guided learning state. It also 

allows you to connect more specifically 

to the subconscious that drives 95 

per cent of our lives. Neurolinguistic 

programming practitioners use 

hypnosis to learn, guide and elicit 

information, always with the aim 

I’m quite 

the recluse 

and love my 

own time 

of helping individuals understand 

behaviour and themselves more 

specifically. Hypnosis is a great way 

to relieve stress, deal with emotional 

states and help people practically. 

What was the last gift you gave 

someone? I gave my fiancé a birthday 

cake. He’d never received a cake for 

his birthday before, so I decided to 

wake him up with a cake, while singing 

'Happy Birthday'. Naked. 

Tell us more about your love for beer, 

travel, and music … I have been 

fortunate enough to travel to a few 

countries in the last two years and my 

love for beer stems from travelling. I 

love experiencing new cultures and 

the history of a country, and beer just 

happened to be one of the major 

ones I brought home with me. My 

love for music stems from a very early 

age when I had asthma. I was put on a 

ventilator at night when I was younger 

and my mother didn’t know how to 

keep me occupied at 2am. She would 

give me headphones and let me play 

all the LPs we owned, like the Bee Gees 

and Elvis, while she lay on the floor 

next to me sleeping. I think this may be 

the reason I love music so much – and 

my mom was my hero. 

What three things would you not be 

able to live without when stranded on 

an island? My daughter, my cellphone 

(with signal ...) and an asthma pump – I 

would be the worst Survivor candidate. 

What’s the most interesting thing 

you’ve ever read? Law of Success by 

Napoleon Hill. He writes about 'the 

ether'. The ether being about the 

spaces in between the spaces, which 

we human beings can’t see. 

Pick a song title that best reflects the 

story of your life … I am the One and 

Only by Chesney Hawkes. 

If you could have any superpower, 

what would it be and why? I would 

love to have the power of flying. I don’t 

like traffic and travelling would be 

such a joy! 

Reading on the beach, wandering 

around an art museum or scuba 

diving? I love art museums near a 

beach in Hawaii. Options are key! 

If you could be a slogan on a T-shirt 

– what would it say? 595 ... The 5–95 

rule (spend 5 per cent of your time 

planning, and 95 per cent of your 

time doing). 

Details: 084 414 1852, kevin@ 

businessbydesign.co.za or www. 

businessbydesign.co.za. 


Clear e r 

your clutter: 

Nothing feels els as 

good as getting i g rid of 

things that you u haven’t 

used in six months. So many 

people won’t have anything 

to share and you could give 

something you don’t 

use to someone who 

might need ed it. 

Surviving the January blues 

Inherently, we compare January to gloomy, dull and boring Monday mornings 

filled with meetings that could have just been an email, and concentrate on the 

slightly overweight and underpaid moments of January. We've been taught to 

not have enough. To not be happy enough, to be hard on ourselves for every 

misdemeanour during the past holiday. Take a moment and stop doing this! 

A great way to get through January is: 

Bargain hunt: Plan how you are going to stick to a budget and take some 

time to find bargains in your local area. 

Carpool: If you work with someone who lives nearby, why not carpool. It 

just saves money and it’s good for the environment ... 

Connect: Join a group that inspires you in some small way and not 

something that meets misery head-on. Remember, misery loves company. 

Ideally, a parkrun would be best because it will not only help you deal with 

the extra weight and empty wallet – it will also connect you with people. 

Coping with the holiday season 

We tend to miss the people who are not with 

us any more, we stress about the money 

we don’t have for things we can’t buy and 

invariably it’s a challenge for many. 

Stay connected: A challenge we face in 

the world today is connecting to people 

around us. Family and friends seem close 

on Facebook but yet so very far away. 

Take some time, schedule a catch-up or go 

for a family walk. Connecting is good for 

the soul. 

Keep to a routine: Very often we tend to 

fall into debilitating habits like eating too 

much or too much sleeping. Check your 

daily habits and stick to them. 

In-laws: Just the thought of having your 

in-laws spend Christmas with you this 

holiday season may send some people 

over the edge, but this year, just let it be. 

Take a step back, watch and listen. Some 

studies show that listening enables more 

communication than talking, since we can 

hear faster than we speak. So, when the 

mother-in-law criticises your parenting 

skills or how much weight you’ve gained 

since she last saw you ... just listen. 

If you are alone this Christmas 

• Create a feelings journal and take some 

time to write down everything you feel 

every day. Just pay attention to yourself 

and pay attention to what you pay 

attention to. Thoughts create things and 

the more you take the time to think and 

contemplate and understand, the more 

you build self-awareness. 

• Set a timer for five minutes and 

complain. Scream, shout and complain as 

much as you want, but only for those five 

minutes and then laugh at how well you 

complained. This works for crying too. 

• It will come as no surprise that people 

don’t know what they want, because they 

never took the time to plan how to get 

it. Give yourself options for how to get to 

where you want to go. The more options 

you have to choose from, the more routes 

you have to get there. 

• Laugh, laugh and laugh some more ... 

Laughter affects our bodies and brains in 

ways we can’t even begin to understand. 

Some research shows that when your 

body is in a certain state, it functions from 

that same state – it’s almost impossible 

for your brain to connect happiness and 

laughter to the state of anger, fear or 

panic. So go to a comedy show, watch 

some YouTube or find every possible 

opportunity to laugh. 


Sparkling eyes ... we’re besotted with 

this Clarins Eyeshadow ... and admit 

this season we’re wearing it day 

and night. Because ... holiday! 

R355 from Woolworths. 

Silver or gold? One of each please! Essence Shine Last and Go gel varnish 

in a sparkling silver (shade 28) or glam gold (shade 40), R29,95 each from 

Dis-Chem • Four AMAZING shimmery shades in this Sorbet Eye to Eye 

Smoky Jo eyeshadow quad. R179,95 from Sorbet salons or sorbet.co.za. 

A touch of midnight blue always attracts 

(the right kind of ) attention. Try NYX 

Chromatic Lip Gloss in Midnight Chaos 

(R179,99 from Clicks), and Mavala Crayon 

Lumiere Eye Shadow in Bleu Saphir (R187 

from Dis-Chem). 

We’re wearing just one 

fragrance this festive 

season ... and it’s Azzaro 

Wanted Girl. A Floral 

Oriental Gourmand, 

it’s massively desirable. 

From R940 at your local 

fragrance store. 

Compiled by: KYM ARGO. Photographer: MEGAN BRETT 

TheraVine Face Relaxant 

Ampoules are great for reducing the 

appearance of wrinkles, especially 

those on the forehead and around 

the eyes. Each ampoule contains 

a ready-to-use dose. Simply twist, 

squeeze, apply and bye-bye lines! 

R872 from theravine.co.za. 

Perfect party-ready looks need great prep. We’re fans of this Vichy trio ... Aqualia 

Thermal Dynamic Hydration Pot Light Cream (R395), LiftActiv Supreme 

Serum 10 (R575) and Mineral 89, a daily booster which fortifies and plumps 

(R450). All from Clicks and Dis-Chem. 


Three of the six pretty party shades in NYX Ultimate Edit 

eye palette, R240 from Clicks. 

When the stars 

come out to play 

Midnight skies and twinkling stars ... we’re in the mood to 

party. And this festive season we’re going g to shine! 

Catrice 

Precious 

Pigments 

Loose 

Eyeshadow 

in shade 60, 

R79,95 from 

Dis-Chem. 

Malva Mini Nail Colour in Austin ... a lovely shiny silver. R87 from Dis-Chem and Woolworths • Wrinkles. Firmness. Radiance. 

Dark Circles. Puffiness. Tick, tick and tick. All sorted with Filorga NCEF-Reverse Eyes, a supreme, multi-correction eye cream 

that really does work. Beautifully! R1 115 from Edgars and Clicks • Exuviance Triple Microdermabrasion Face Polish really is 

a game-changer in the realm of exfoliators ... it’s by far one of the best we’ve ever tried. This face scrub polishes your skin to 

a gorgeous, silky softness ... pores and dark spots are visibly reduced. LOVE! R995 from dermastore.co.za • For gorgeous hair ... 

Biosense Spoil Super Powerful Oil, R280 from splush.co.za/brand/biosense. 


Gucci Bloom Acqua Di Fiori Eau de 

Toilette (50ml), R1 485, Edgars. 

SoyLites Energise Maxi-Lite (200ml) 

with Peppermint, Eucalyptus, Geranium 

& Ginger, R200, www.soylites.co.za. 

Bordallo Pinheiro Leaves Banana Leaf 

Platter, R1 299, Yuppiechef.com. 

Winging It book, 

R240, Jacana. 

Tropical leaves 

phone case, R199 

from heycasey.co.za 

HOLIDAY 

GIFT GUIDE 

Last minute stocking stuffers! 

Jin Gin 

olive and 

honey 

gin, R399, 

Pick n Pay 

Liquor. 

Pelican Menagerie luxury 

cushion cover, R550, 

www.macaroon.com. 

Livie small 

structured leather 

cross-body bag, 

R1 399, Poetry. 

Sorbet Tranquil Green Tea Body 

Souffle (250ml), R99, Clicks. 


The SWEET life 

Diepsloot's Tichaona Phillimon Mugwambani has come a long way in his culinary career. 

He chats about his dream job and humble beginnings in Zimbabwe. 

Text & main image: JACO-MARI HAASBROEK. Food images: RIALIEN FURSTENBERG. 

His love for all things 

sweet started at a 

young age as he 

grew up with a 

mother who baked 

and decorated 

cakes and made 

desserts almost 

daily. Now he is a qualified pâtissier at 

Dolci Café – a quaint traditional Italian 

restaurant in the city. 

'I've always had a sweet tooth and 

even before I went to school, I knew 

I wanted to create immaculate desserts 

because it was a prominent part 

of my childhood. One of my most 

memorable experiences as a child was 

eating my mother's amazing red 

velvet cheesecake.' 

When we say he had humble 

beginnings, we mean it. After high 

school, he worked for a construction 

company for about a year. When 

he moved from Zimbabwe to 

Johannesburg, he started as a sculleryhand 

in a hotel in Fourways and 

never thought that he would one day 

become a pastry chef ... 

'I was just a scullery-hand but showed 

great interest in food, especially 

desserts, and I started to help out 

in the kitchen after I'd washed all 

the dishes. I was later promoted to 

assistant baker. All my dreams were 

starting to come true.' 

After three years as an assistant baker, 

he joined Dolci Café. He has been 

part of their team of brilliant chefs for 

the last two years while completing a 

diploma in patisserie at the HTA School 

of Culinary Art. 

'Working with cakes, pastries, and 

desserts is the best part of my job 

because I get to play around and 

create something new that tastes 

wonderful. I can work on my own and 

experiment until I have perfected a 

new recipe. A lot of the special desserts 

on the menu are my own creations.' 


Short & sweet: 

Your favourite cuisine ... Italian - I love pasta! 

The secret to being a successful pastry chef ... patience, loads of it. 

Team player or lone wolf ... I’m definitely a team player. 

Your favourite dessert ... cream horns. 

Your friends would describe you as ... always happy. 

Your favourite ingredient to work with ... icing sugar.

While he is a master at creating and 

baking delicious desserts, he also 

has a knack for making them look 

almost too good to eat. He prides 

himself on being creative and 

having an eye for detail. He loves to 

play around with the plating and 

presentation of his desserts. 

At 30, he is not only an 

accomplished pastry chef but a 

family man as well ... 

'I have a lovely wife and three very 

cute daughters. Our twins are 

four years old and the youngest is 

nine months old. I spend my free 

time with my family or watching 

soccer. I've been a part of the 

Diepsloot community for three 

years and by now, everyone in my 

neighbourhood asks me for desserts 

or cakes because of my job.' 

He appears to be a very reserved 

person but he gets very enthusiastic 

when he talks about his job – that's 

when he gets just as vibrant as the 

buzzing café he works at. 

'Being a pastry chef is my dream job 

and I would tell anyone who wants 

to follow this career path to do it. 

It's best to do it professionally and 

get the qualifications, even if it takes 

time. A pastry chef should have a 

lot of patience because it takes a lot 

of trial and error before a recipe is 

perfect, but it is worth it in the end.' 

Phillimon says that his culinary 

journey is far from over. 

'I'm qualified but that doesn't mean 

that I know everything. I'm always 

learning from other chefs. I'm always 

trying to learn and create more.' 

Try these sweet delights made by Phillimon: 

Cream cheese apple coffee cake 

Cake ingredients: 

125ml butter, softened; 125ml brown 

sugar; 60ml white sugar; 1 egg; 60ml 

vegetable oil; 2,5ml vanilla; 375ml flour; 

2,5ml bicarbonate of soda; 2,5ml baking 

powder; 1,25ml salt; 5ml cinnamon; 

375ml finely chopped apples. 

Cream cheese layer ingredients: 

230g cream cheese; 5ml vanilla; 45ml 

white sugar. 

Streusel ingredients: 

180ml white sugar; 60ml brown sugar; 

125ml flour; 5ml cinnamon; 2,5ml 

baking powder; 0,5ml salt; 90ml 

cold butter. 

To make: 

Preheat oven to 180 °C/ 350 °F and 

grease a 20 x 20cm square pan. 

Combine the butter and sugars for the 

cake and mix until fluffy. Add the egg, 

oil and vanilla, and mix until combined. 

Sift the flour, bicarbonate of soda, 

baking powder, salt and cinnamon 

and stir into the butter mixture until 

combined. Stir in the apples and spread 

into the square pan. 

For the cream cheese layer, mix the 

cream cheese, sugar and vanilla and 

spread over the cake batter in the pan. 

Combine all the streusel ingredients 

using your hands or a pastry blender 

until well combined. Sprinkle over the 

cream cheese mixture. 

Bake for 45 minutes or until the 

topping is browned. 

Serve with a scoop of ice cream. 

Amarula crème brûlée 

Ingredients: 

10 egg yolks; 250g sugar; 1 litre fresh cream; 1 shot Amarula. 

To make: 

Heat the cream in a medium saucepan just until bubbles 

form around the edge. 

In the meantime, whisk the egg yolks, Amarula and sugar 

by hand until pale in colour. Very gradually, lightly whisk in 

the hot cream. Skim off any surface bubbles. 

Strain into small heatproof dishes, wider than they are 

deep. Place in a roasting pan or baking dish with enough 

hot water to come halfway up the sides of the dishes. 

Bake at 160°C for 30 minutes or until a tester inserted in the 

centre comes out clean. Cool, then chill well. 

Before serving, sift about a tablespoon of castor sugar over 

each custard. Place in a roasting pan filled with ice, then 

slide under a hot grill until the sugar melts and caramelises. 

Alternatively, use a blowtorch to melt and brown the sugar. 


FESTIVE 

FEAST 

If ever there was a time to drink, eat and be 

merry, it’s now. And on the menu? A feast of 

baked cheese, glazed ham, stuffed mushrooms, 

butter cookies and chocolate tart. 

Baked cranberry 

Camembert 

You’ll need: 100g frozen cranberries; 

150g Staffords cranberry jelly; 1tsp 

chilli flakes; one 250g wheel of 

Camembert or Brie cheese; 50g 

walnuts; 3 sprigs rosemary 

To make: Preheat oven to 180˚C. In a 

small saucepan combine the frozen 

cranberries, 100g Staffords cranberry 

jelly and chilli flakes. Cook over low 

heat until the cranberries are soft 

and the sauce has thickened slightly, 

about 5 min. Set aside. 

On a baking tray, score the wheel 

of cheese in a 2cm by 2cm pattern. 

In the grooves insert the rosemary 

leaves ... do this evenly throughout 

the wheel. Spread 50g of Staffords 

cranberry jelly evenly over top of 

the wheel. Tie a piece of kitchen 

twine around the outside of the 

wheel to prevent it breaking apart 

too early. Sprinkle the walnuts 

around the wheel. 

Bake for 8 to 10 min or until it has 

become soft in the middle. This will 

vary depending on the age of the 

cheese. Remove from oven and 

place on a serving dish. Spoon over 

some of the cranberry chilli sauce 

and place the rest in a dish to serve 

on the side. Sprinkle with toasted 

walnuts and more fresh rosemary 

if desired. 

Serve immediately with crusty sliced 

bread like sourdough or baguette. 


Honey mustard glazed ham 

You’ll need: 3kg leg of ham, trimmed and 

skin removed; 250ml smooth orange 

marmalade; 60ml Staffords honey; 125ml 

orange juice; 45 ml Staffords Dijon 

mustard; cloves for studding; sage 

for garnish 

To make: Preheat oven to 180˚C. In a 

saucepan combine the marmalade, honey, 

orange juice and mustard. Cook over 

low heat until the glaze has thickened 

slightly – about five to seven minutes. Set 

aside but do not allow to cool completely. 

If needed reheat over low heat for one 

to two min. Score the trimmed leg of 

ham into a 2cm diamond pattern. Push 

a single clove Into the centre of each 

diamond. Only stud the top of the ham, 

or whichever side you’ll be presenting. 

Place on a rack above a lined baking 

sheet. Generously brush ham with glaze 

and place on the lowest rack of the oven. 

Every 10 min remove the ham from the 

oven, rotate and brush on more glaze. 

Repeat this until ham is golden brown, 

about 40 to 60 minutes, depending on 

the oven. If the top begins to brown too 

quickly, loosely place a piece of tinfoil over 

top. Once cooked, remove from oven and 

allow to cool slightly. Sprinkle with sea salt 

flakes and serve on a large dish (sliced or 

whole) and garnish with fresh sage. 

Cinnamon sugar holiday 

tree with cinnamon sugar 

butter cookies 

For the tree you’ll need: Staffords 

cinnamon sugar shaker; 2 rolls storebought 

puff pastry 

For the cookies you’ll need: 500ml flour; 

2,5ml baking powder; 2,5ml salt; 170g 

butter, softened; 200g sugar; 1 large 

egg; 2,5ml vanilla; Staffords cinnamon 

sugar shaker 

To make: Preheat oven to 180˚C. For the 

cookies: Whisk together flour, baking 

powder, and salt in a small bowl. Beat 

together butter and sugar in a large 

bowl until pale and fluffy. Beat in egg 

and vanilla until smooth. Add flour 

mixture and mix until just combined. 

Wrap dough in clingwrap and chill in 

the fridge for 2 hours. When chilled, 

roll dough into ½ cm thick sheet, cut 

out star-shaped cookies and place on a 

lined and greased baking sheet. Brush 

tops of the cookies with melted butter 

and sprinkle generously with Staffords 

cinnamon sugar. Bake cookies at 180˚C 

for 12 to 15 min or until the edges 

begin to brown. Remove from oven and 

transfer onto a cooling rack. 

For the tree: On a lined baking tray spread out one roll of puff pastry. 

Generously sprinkle Staffords cinnamon sugar in a generally tree-shaped 

area. Roll out the second piece of puff pastry and place over the first piece 

of puff pastry. Press down gently to bond the two pieces. Cover with plastic 

wrap and place in fridge for 20 minutes. When pastry is chilled, return tray 

to working surface (do not remove from the lined tray). Cut out tree shape 

with special attention to the trunk, which should be wider at the bottom 

than the top. Cut the sides of the tree to form branches every 2cm, with a 

1cm gap between each branch. Remove pastry from the 1cm wide gaps to 

allow pastry to expand slightly. Do not cut all the way to the top, allow 

2–3cm of flat pastry at the top. Twist each branch as many times as you 

can, depending on the length of each branch. 

Brush 'trunk' of the tree and areas not twisted with melted butter and 

sprinkle those areas with Staffords cinnamon sugar. Bake the tree at 220˚C 

for about 20–25 minutes or until the pastry has fully 'puffed' and turned 

golden brown. Once baked, remove from oven and serve with star cookies 

placed as baubles along the branches and top of the tree. 


Big brown mushrooms stuffed 

with artichokes 

You’ll need: 6 large brown mushrooms; 2 large 

shallots, sliced; 4 cloves garlic, finely diced; 

200g baby spinach; 125ml crème fraîche; 1 

x 400g tin Staffords artichoke hearts; 500ml 

cooked wild rice; olive oil; salt; freshly ground 

black pepper; pinch of cayenne pepper; 18 

balls bocconcini mozzarella 

To make: Preheat oven to 180˚C. Line a baking 

sheet with baking paper. Remove core from 

mushrooms and place mushrooms on 

baking sheet. 

Sauté shallots in a drizzle of olive oil until soft. 

Add garlic and cook until fragrant. Add baby 

spinach and cook until wilted. Add crème 

fraîche and stir well. Drain artichoke hearts and 

slice into chunks. Add artichokes to the pan 

and season well with salt, pepper and cayenne 

pepper. Stir through the wild rice and remove 

from heat. 

Fill each mushroom with a few generous 

spoonfuls of the filling. Top each mushroom 

with 3 torn bocconcini balls. 

Bake in the oven for 20–25 minutes until 

the cheese is melted and golden and the 

mushrooms are cooked through. 

Chocolate raspberry tart 

You’ll need: Chocolate pastry – 170g cake flour; 50g icing sugar; 

60ml cocoa powder; 2ml salt; 100g cold butter, cubed; 1 egg 

yolk; 60ml water. Filling – 200g raspberries; 500ml cream; 60g 

castor sugar; 100g Staffords milk choc discs; 150g Staffords dark 

choc discs; 5ml Staffords vanilla extract with seeds; 3 eggs, lightly 

whisked; 10ml cocoa powder, for dusting 

To make: For the chocolate pastry, sift the flour, cocoa powder and 

icing sugar into a mixing bowl and add salt. Add cold butter and 

work into the flour, using your fingertips, until mixture resembles 

breadcrumbs. Beat egg yolk with water, add to the flour mixture 

and mix until dough comes together. Turn out onto a lightly 

floured surface and knead briefly until smooth. Wrap in clingfilm 

and place in the fridge for 20 minutes. Then roll the pastry out on 

a lightly flour-dusted surface and line a 25cm loose-bottomed tart 

tin. Chill in the fridge for 20 minutes. Preheat oven to 190°C. Blind 

bake the pastry case for 12–15 minutes. Remove from oven and 

allow to cool. 

To make the filling, reduce the oven temperature to 160°C. Reserve 

a third of the raspberries for decoration and use remainder to line 

the baked tart case. Place the cream and sugar in a pan and gently 

bring to the boil. Stir until sugar dissolves, then remove from heat, 

add milk choc discs, dark choc discs and vanilla extract with seeds 

and stir until smooth. Allow to cool for five minutes, then stir in the 

eggs. Transfer the tart case to a baking sheet and pour chocolate 

filling over raspberries. Bake the tart for 25 to 35 minutes, or until 

the filling is cooked but still slightly wobbly in the middle. Allow 

to cool at room temperature until set. Decorate with remaining 

raspberries and a dusting of cocoa powder round the edges. 

For more holiday recipes, visit 

getitmagazine.co.za/joburg-west 

Festive cooking – gosh, any cooking – is easier (and tastier) when you use the condiments, baking and specialty products 

from the Staffords range. From baking to braaiing, going fancy or keeping it simple, there’s a Staffords product that will 

add a little extra punch. You’ll find them at your local supermarket. 


SAVE 

R600 

SAVE 

R200

The much-loved coffee and chocolate 

notes of the Original Diemersfontein 

Pinotage make it a wine worth 

savouring … although a great partner 

to rich lamb casseroles and gentle 

Malay curries, the best companion 

for this wine is a rich, decadent 

chocolate dessert. Try it with a Molten 

chocolate lava cake or Chocolate 

Pecan brownie … absolute heaven! 

You’ll find it online for R127. Details: 

diemersfontein.co.za. 

We’re 

having a little love 

affair with rosé wines at the 

moment, and have fallen head 

over heels with Gabriëlskloof’s of’s 

Rosebud Rosé. This dry, light and 

deliciously moreish Provençal-style 

rosé has equal amounts of Syrah 

and Viognier, and is described as 

the ‘little darling’ of Gabriëlskloof’s s 

Estate Range. It’s lovely to drink 

by itself, but also pairs well with 

light dishes. Buy it online for 

about R80 a bottle. Details: 

www.gabrielskloof.co.za. 

Low alcohol. 

Low calories. 

Great taste. 

What’s not to 

love? The just 

released Tokara 

Sauvignon Blanc 

2019 is all heady 

notes of passion 

fruit and guava 

and cooler notes 

of lemongrass 

and green 

melon, and is 

the perfect 

Sauvignon 

Blanc for a 

hot summer’s 

day. Drink on 

its own, or 

with grilled 

chicken, fish 

and fresh 

oysters. 

About R90 

a bottle. 

V ino 

FOR DAYS 

We’re sipping on these wines all summer long! 

WIN! 

A hamper of 

the four wines, plus 

a lovely yoga mat. To 

enter, simply visit our Get 

It Joburg West Facebook 

page, follow us, and like 

the Robertson post. 

Entries close 17 

December. 

This summer we’re being sensible. We’re still celebrating 

everything summer has to offer with lovely wines, but 

we’re choosing those with lighter alcohol levels 

and fewer calories. Without, obviously, 

sacrificing quality or taste. First on our list 

to try is the Robertson Winery Light 

Cultivar range, which is showing off 

great new design, too. With about 9 per 

cent alcohol instead of the average 12 

or 13 per cent, there’s a Sauvignon 

Blanc 2019 (refreshing, dry, zesty, 

about R55), a Chenin Blanc 2019 

(off-dry, all yellow apple, pear and 

floral notes, about R55); a Pinotage 

Rosé (a beautiful pale coral off-dry 

rosé), and a Merlot (think ripe 

plum and sweet black cherry 

flavours). All between R50 and 

R55. Details: robertsonwinery.co.za 

or join the Robertson community 

on Facebook, Instagram and 

Twitter @RobertsonWinery. 


TOP TABLE 

Venue: CRADLE VALLEY, WWW.CRADLEVALLEY.CO.ZA. 


This year, curb the urge to use those same old red and green holiday decorations. 

Krugersdorp's decor guru, Tasha Schoeman shares a few jolly good tips for setting the 

ultimate festive table. 

G 

rowing up with the love of making things pretty, Tasha dove into the 

events industry very early in her life. Doing everything from flowers 

to photography and event decor, she has made a name for herself. 

‘Doing flowers will always be my first love. I always say that flowers 

chose me, and I never chose to work with flowers – it’s what I was 

born to do. Besides that, I’m also obsessed with helping women look 

and feel beautiful at my boutique and shop.’ 

At 32, she is also the owner of Hoppy Hearts & Hartz-verloren in Krugersdorp 

North and co-owner of Events Inspirations in Muldersdrift. In between all of 

her business ventures and events, she still finds time to be the perfect hostess 

and hosts unforgettable dinner parties ... Tasha is a people person and enjoys 

spending time with friends and family who are welcome to put their hair in a bun 

and kick off their shoes as soon as they enter the Schoeman residence. 

‘We’re a close family and do almost everything together. While I set the table, my 

hubby does the cooking ... No matter what, there should always be a balance 

in your life. It’s counter-productive to overwork yourself, so you need a balance 

between work, family and relaxing. That’s what I’ll be doing this festive season.’ 

Details: Hoppy Hearts on 079 313 5638 and Event Inspirations on 011 668 3113. 

Tasha Schoeman 

Lifehacks for a festive 

dinner party: 

• Don’t worry about matching 

tableware. You don’t have to go 

out and buy brand new cutlery 

and drink ware – just mix and 

match what you have until you 

find the perfect combination. 

• Create different spaces like 

a picnic area, the dinner table 

and comfy couches where your 

guests can mingle. 

• Use plants and flowers from your 

garden as centrepieces. 

• Adding some candlelight will 

automatically help your guests 

relax and set the mood. 

• Make sure there are both 

alcoholic and non-alcoholic 

beverages available. 

• You don’t have to stick to green, 

red and gold during the festive 

season either – go with any colour 

scheme you want. 

• Move your dinner party outside 

– it gives you and your guests the 

opportunity to get some fresh air 

while enjoying great company 

and a starry sky. 

• Don’t worry about assigned 

seating and let everyone sit 

where they feel comfortable. 

• Keep the kids entertained with 

some healthy snacks like cheese 

and fruit, and fun board games. 


Celebrate 

with this fruity 

summer cocktail: 

You’ll need: 2l Sprite; 250ml 

pineapple juice; 1 sachet Sweeto 

Raspberry; 250ml ginger ale, 

seasonal fruits; fresh mint. 

To make: Mix together and 

serve ice cold. 

Say it with cheese: 

Choose one of each type of cheese 

Soft cheese: Mozzarella or Brie 

Semi-soft: Stilton or Gouda 

Hard cheese: aged Cheddar 

or Parmesan 

Semi-hard: Manchego 

or Sage Derby 

Add fresh bread 

and crackers, fresh 

seasonal fruits, 

dips and spreads, 

salted nuts, 

biltong, droëwors 

and cold meats. 

Spend some time with your guests instead 

of spending the whole evening preparing 

dessert in the kitchen. A classic ice cream 

and fresh fruit will do just as well. 


LIVING IN COLOUR 

Colouring-in is not just for children anymore as chalk paint has changed the way crafters 

do, well, everything! Nadine Vosloo, the brains behind Tjhoko Paint in Randfontein, 

shares a few easy DIY projects you can try at home this holiday. 

Text: JACO-MARI HAASBROEK. Image: HANNERI DE WET. 

WIN! 

You could be 

the lucky winner 

of a hamper of Tjhoko 

Paint’s three new colours 

in 500ml quantity. Visit 

our website at www. 

getitmagazine.co.za/ 

joburg-west/ to 

enter. 

She is very creative and 

also a people person, says 

the vibrant Nadine. She 

combined her love of the 

two and came up with 

Tjhoko Paint – a proudly 

South African chalk paint 

with its own story. 

‘I’ve always been creative 

but I have come a long way to be 

where I am today. I used to be an 

interior designer before I studied 

psychology to understand my husband 

better. That didn’t work, haha … so I 

tried being a stay-at-home mom and 

later ended up in the education sector 

where I got to use my creativity a lot in 

the classroom. When the opportunity 

to start Tjhoko Paint crossed my path, I 

found my true calling.’ 

The product is like a child to her. 

She even calls herself Mama Tjhoko, 

although her official job title is Creative 

Director. When she’s not busy with a 

project or coming up with new 

creative concepts, she spends time 

with her husband, two teenagers, and 

three dogs. 

The 39-year-old Nadine gets excited 

easily over small things and says that 

her friends would describe her as being 

grateful and positive. 

‘Inspiring yourself is very important. 

If everything around you is beautiful, 

even the worst days can be better 

and brighter. Painting is one of my 

hobbies and I like to relax by creating 

a masterpiece on a canvas. I really love 

what I do and I will never get tired of it. 

There have been so many highlights in 

my career but my proudest moment 

was when I realised that Tjhoko makes 

a difference in people’s lives. ’ 

Tjhoko Paint has been manufactured 

by Paint Master since 2017, and what 

makes it different is that it can be 

used on almost any surface, it’s safe 

for children and pets, and you only 

have to seal the product when used in 


the bathroom, kitchen and outdoors. 

What makes Tjhoko even more special 

is that it’s packaged by hand, and 

because every employee is unique 

and makes such a big contribution to 

the company, each one has a colour 

named after him or her. 

‘Tjhoko originated from a vision to 

establish a job-creation programme as 

well as an empowerment programme. 

Our story is one of success, starting 

with a team of two in 2017 and 

building it up to be an immaculate 

business with 300 distributors in South 

Africa and even as far as Botswana, 

Namibia, Zimbabwe and New Zealand.’ 

Their product and projects have been 

featured in Via!, kykNET, Home Channel 

as well as Home and Ideas magazines. 

‘I attribute our success to involving 

everyone actively. It’s a family business. 

My husband, my brother and his wife, 

and my other sister-in-law are all part 

of the team. Those who aren’t family 

are very close friends.’ 

She is extremely excited about the 

future. Tjhoko will be launching three 

new colours as well as a texture paint, 

wallpaper, and a material range. 

‘We will be doing a step-by-step 

makeover of a property in the North 

West on our YouTube channel in 

2020. We want to show how different 

spaces can be transformed upward 

with a bit of paint, we want to inspire 

people and send the message that you 

can do a lot with very little money. In 

between everything, I’m also writing 

a book about the people behind the 

names of our colours.’ 

Details: 011 708 3166 or follow her on 

Facebook, ‘Tjhoko Paint’ 

PROJECTS TO TRY AT HOME THIS HOLIDAY 

Chalk-painting your picnic theme 

You will need: 

tree rounds (stepping stones), available at nurseries; a stencil in 

the design of your choice; Stencil of Paris; paint scraper (50mm 

wide); Tjhoko Paint (Jane’s Jade, Simon Says and Cloud White); 

paintbrush (50mm wide); Antique Brown Glaze; mutton cloth 

the size of a tea towel 

Method: 

Place the stencil on top of the tree round. Apply some of the 

Stencil of Paris evenly over the stencil with the paint scraper. 

Remove the stencil while the paste is still wet (take care not to 

smudge the paste) and rinse the stencil with water. 

Wait about two hours for the Stencil of Paris to dry completely, 

then paint it with the Tjhoko Paint colour of your choice. We 

painted some of the tree rounds with Jane’s Jade and others 

with Simon Says. 

Allow at least four hours to dry. 

Stir the Antique Brown Glaze well and pour 100ml into another 

container; dilute with 30ml water. Carefully apply the glaze over 

the paint with a paintbrush. 

Wipe off with a damp cloth immediately until you’re satisfied 

with the weathered effect. 

Wait about 30 minutes, then apply Cloud White paint over the 

Antique Brown Glaze. Use a dry brush (wet just the tip of the 

brush with a tiny bit of paint) to brush lightly over the glaze. 

As seen in Tuis/ Home. Photos by ER Lombard. 


Tips for using chalk paint 

for the first time: 

• Trust yourself and don’t be 

scared to try something. We are 

all creative and we just need a 

bit of inspiration. 

• Play with colours – go bright 

and bold. 

• Make sure the surface is clean 

and oil-free before you start to 

paint. Thinners does the job 

every time. 

• Make sure you use a goodquality 

brush that doesn’t lose 

any hairs while you paint. 

• There is little to no prepping 

necessary. Chalk paint sticks to 

just about any surface without 

any problems. 

• Chalk paint gives a very rustic 

feel and that means that you 

don’t have to be a pro to use it. 

You don’t have to worry about 

getting even layers of paint or 

the perfect technique if you’re 

a beginner. 

• You can distress any piece of 

furniture with light sanding. 

• Create a two-tone distressed 

look by painting two colours 

over each other, followed by 

sanding the top layer. 

• Use wax to seal the product 

if necessary, or just to 

create texture. 

• You can use chalk paint on 

just about everything, including 

exterior walls, garden furniture, 

metal, concrete, matte plastic, 

terracotta, indoor walls, wooden 

floors, tiles, wood furniture and 

couches (yes, you can paint on 

damp material with chalk paint!). 

• You can paint one piece of 

furniture or focus wall, or you 

can transform an entire room 

with chalk paint. 

• Start with something old, 

cheap and insignificant – don’t 

start with a set of drawers that 

has been in your family for 

generations. Take it easy and 

start off with something simple 

until you feel confident enough 

to move onto more significant 

pieces of furniture. 

• Stencilling can be tricky, so 

don’t use this technique on your 

first try. 


Transform your kitchen 


Tjhoko Paint (Sherif's Stone, Olivia's Pale), Glaze Clear; sponge roller (160mm); 

embellishments; Alcolin Super Glue; paintbrush (50mm wide); artist's brush; 

damp cloth; wax. 

Method: 

Clean the cabinets with a rag dipped in paint thinners and allow to dry 

completely – wait at least 20 minutes. 

Mask off any sections you don’t want to paint. 

Apply the base colour paint with a sponge roller, making sure the paint is evenly 

distributed; wait another 20 minutes before applying the second coat. 

Paint the embellishments you wish to apply in the same colour; allow them to 

dry completely and then position them using Alcolin Super Glue. 

Wait for the glue to dry and apply an accent colour to small sections of the 

embellishments with an artist’s brush. Using a damp cloth, wipe with circular 

movements over the painted areas to blend the paint on the embellishment 

with that of the cupboard door. 

Wait about four hours after you’ve painted before sealing the cupboard with wax. 

As seen in Tuis/ Home. Photos by ER Lombard.

Chalk-painting your inspiration space 

Jazzing up a room is as easy as one, two, three! By adding a 

bit of colour to a wall or making your own rustic furniture, 

you can transform any area into an inspiration space. 

The wall: Paint the wall using Simon Says, a stimulating 

mustard-yellow colour. 

Drawers for shelves: Paint each drawer a different 

colour (Nade, Karema, Cloud White, True Blue, Sherif’s 

Stone); Stencil patterns on drawers using Stencil of 

Paris (it can be painted over when it’s dry); Create a 

‘distressed’ look for the drawers by painting them in 

Cloud White and sanding them. 

Table: Use an old door as a tabletop. 

Paint the door using Simon Says and True Blue; 

Afterward, lightly sand it to allow the yellow to show 

through here and there, and to create a weathered 

effect; Use two old crates to support the tabletop; 

Whitewash the crates with a mixture of equal amounts 

of Antique Brown Glaze and Vinia Stone rubbed on with 

a damp cloth. 

Chair: Make a seat from an old petrol drum by cutting it 

in half, adding wheels and painting the drum in Karema; 

Cover a cushion in a natural, woven, cream-coloured 

fabric and paint it with Nade, True Blue, and Karema, 

creating the stripes with masking tape. 

Lighting: 

Convert a few baskets into lampshades and paint them 

different shades of blues. 

As seen in Idees/Ideas. Photo’s by Hanneri de Wet. 

Bathroom revamp 


Tjhoko Paint (Lorain’s Cream, Coral Stone, Cloud White, 

Comfort’s Blue, Elvis Mix; masking tape; stencil paint roller; 

paintbrush (50mm wide); Stencil of Paris; paint scraper. 

Method: 

Paint the wall with the base colour (Lorain’s Cream). Apply 

two coats of paint; wait for the first layer to dry completely 

before applying the second layer (about 30–40 minutes 

between coats). Then leave overnight before doing the 

stenciling, as the masking tape used for keeping the 

stencils in place might pull off the fresh paint. 

Paint the squares with your first stencil – the stencil has 

square cut-outs that create the tile effect. Position the 

stencil with masking tape. Using a sponge roller, paint 

the squares with the Coral Stone. The roller must not be 

dripping wet, and the paint must be spread evenly over 

the roller. 

When the squares are dry, take a dry 50mm paintbrush 

or a stencil brush and apply a dry-brush technique in 

Cloud White to each alternate square. Wait until dry, then 

remove the stencil. Repeat across the entire wall until every 

alternate square is painted a lighter background colour. 

Position the patterned stencil with masking tape on the 

exact spot where the ‘squares’ stencil was placed. 

Tip: Make small pencil marks at the end of step 2 so that 

you know where the second stencil must be placed. 

Using a stencil brush, apply Comfort’s Blue to each 

alternate square (those with the Cloud White background). 

Mix 5ml Elvis Mix with a pot of Stencil of Paris. This paint will 

tint the Stencil of Paris to a soft beige. 

Using a paint scraper, spread the Stencil of Paris evenly over 

all the open squares painted with Coral Stone in step 1. Lift 

the stencil carefully from left to right after each application. 

Make sure the stencil is clean before repeating the pattern 

(rinse it in lukewarm water and dry well) across the entire 

wall. The Stencil of Paris takes 2–3 hours to dry completely. 


Holiday 

gardening 

We’ve put together our top garden tasks 

and tips for December and January. 

Garden 

tasks: 

• Water early morning or 

late afternoon, to minimise 

evaporation • Lightly mulch beds 

to keep plant roots cool and moist 

for longer • In hot, dry weather, 

don’t cut the lawn too low. Leaving 

it longer shades the roots • Trim off 

dead flowers to encourage new 

flowers • Fertilise annuals and 

perennials with an organic 

granular fertiliser in 

mid-December. 

Best for patio and indoors: 

Impatiens ‘Clockwork’ is a pot-impatiens (Impatiens hawkerii) with a wide colour range, 

including the two-tone Pink Star and Orange Stripe. Great for instant colour indoors and 

in pots or hanging baskets on the patio. Plants have the ideal compact growth (25cm 

high and 30cm wide) for pots. Plant in a good-quality potting mix, with a controlledrelease 

fertiliser. Indoors, the best position is bright light. Keep soil moist but not 

waterlogged. For patios, place in a position with morning sun or dappled sunshine. 

Water pots once a day in midsummer and feed with a liquid fertiliser once a month. 

Details: www.ballstraathof.co.za. 

Who grows there? 

Candide is an app on 

what gardeners will find 

inspiration and knowledge 

about all things gardeningrelated. 

You’ll find places 

to visit, information about 

plants, problems, 'how to' 

guides and pictures from the 

community, sharing what’s 

going on in their gardens. 

Candide is free for download 

in the Google Play Store and 

Apple’s App Store. Details: 

www.candidegardening.com. 

Get your children to 

Garden World for an 

exciting Christmas 

workshop on 8 

December at 11am. 

They will paint their own 

Christmas pot, plant and 

decorate a Christmas 

tree, and make cookies 

to take home! Cost: 

R190 per child, which 

includes a goodie bag, 

everything needed to 

create the Christmas 

trees (pot, paint, tree, soil 

and decorations) as well 

as the Christmas cookies. 

Booking essential with 

Corné or Magriet on 011 

957 2545 or magriet@ 

gardenworld.co.za. 


We’re planting … 

Hot pink, fiery fuchsia, sizzling orange and 

knockout yellow are the colours of the samba, 

the rumba and Portulaca Nano, a heatloving 

groundcover that is always covered 

with flowers. Although not indigenous, it is 

extremely drought and heat tolerant, and 

able to keep flowering through times of low 

rainfall. Plants do best in full sun and grow in 

ordinary garden soil. The flowers open early in 

the morning, creating a ball of colour well into 

the evening. It is an easy to care for summer 

annual that will perform as a perennial in frostfree 

areas. Use it as a garden groundcover 

or on pavements, in hanging baskets and 

window boxes and as a ‘spiller’ in mixed 

containers. Details: www.ballstraathof.co.za. 

Pencil in your diary! 

04 DECEMBER 

How to create a security 

hedge with hardy shrubs 

at Random Harvest 

Indigenous Nursery from 

10.30am to 12 noon. The 

talk will be about the 

many hardy indigenous 

shrub species you can 

use to create a security 

hedge and the spacing 

and positioning to create 

the most effective, 

impenetrable barrier to 

your property. Cost: Free 

of charge – just support 

the nursery or tea garden 

during your visit. What 

to bring: A notebook and 

pen, your questions on 

the topic, and a friend! 

Details: 011 957 5354, 

www.randomharvest. 

co.za, or visit them at 

Plot 57, Kontiki Road, 

Muldersdrift. 

Keith Kirsten and horticulture 

are inseparable. Happily, his 

best-known book, Gardening 

with Keith Kirsten, fully revised 

and updated, has just hit the 

shelves … perfectly timed for 

Christmas. This fourth edition 

has more info on indigenous 

species, locally bred hybrids 

and waterwise plants. In addition 

to sections on garden 

design, maintenance, as well as 

dealing with pests and diseases, 

the bulk of the book consists of 

directories with comprehensive 

details about growing more 

than 2 000 plants (trees, shrubs, 

creepers ... you name it). It’s the 

perfect pressie for a garden 

enthusiast, or you could treat 

yourself? Struik Lifestyle, R350.

GET IT DIRECTORY 

To advertise here call 011 955 1130






To advertise here call 011 955 1130 

(Est. 1964) 

Use your outdoor areas all year round 

 

 

 

 

 

Call us for a free quotation 

www.thecanvascorporation.co.za 

064 686 7970 or 073 919 1667 |sandra@thecanvascorporation.co.za 

Treat yourself and 

your partner this 

holiday! 

Book 2 people for any of 

our Full Day promotions 

and receive 15% off! Our 

December Promotion is 

valid every Monday to 

Friday in December 2019. 

Visit us at woodlandsspa.co.za for a 

list of our experiences. 

 

 

www.woodlandsspa.co.za 

*Terms and conditions apply. Valid for bookings in December 2019 only, not valid on Saturdays, Sundays or Public holidays.



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THE SPIRIT OF BALI 

If you love eating spicy food, singing karaoke, getting to know colourful cultures 

and smoking Shishas (hubbly bubblies), Bali is the perfect holiday spot for you. Our 

journo, Jaco-Mari Haasbroek chats about her experience during their honeymoon. 

We booked our holiday through Thompsons for Travel 

(www.thompsonstravel.co.za) and our package included return 

flights, four nights accommodation at Fontana Hotel in Kuta and 

another four nights at Pertiwi Resort and Spa in Ubud, as well as 

transfers to and from the airport, hotel and resort. The deal came 

to R26 000 for me and Francois. We spent about R10 000 on 

food, activities, and souvenirs and I have to say that we enjoyed 

ourselves to the fullest and we were quite spendy ... 

Text & images: JACO-MARI HAASBROEK. 

The view of the green rice fields 

near Ubud left us speechless. 


Bali is a breathtakingly beautiful Indonesian island 

with colourful streets, a very interesting culture and 

loads to do. Kuta and Ubud are the tourist hot spots 

so that's where we stayed. While Kuta is close to 

the bustling Legian Beach, Ubud is close to scenic 

waterfalls and rice fields. We stayed in the lively Fontana Hotel 

during our stay in Kuta and got the chance to relax at the 

tranquil Pertiwi Resort and Spa in Ubud. 

I have to warn you that when you first visit Bali, the traffic will 

be something to get used to because they don't really follow 

road rules. You can count the traffic lights on the island on 

your fingers and there are no road signs. As long the drivers 

keep more or less to the left side of the road and allow other 

road users to turn in front of them, they are good to go. 

There are probably 20 scooters for every car on the road, 

which makes the roads very crowded but their system works 

somehow – just don't attempt to drive there yourself. The 

taxis are very easy to flag down and they are relatively cheap 

but it is lovely to walk around and visit local restaurants and 

shops on your way. 

As you dodge the cars and scooters on the roads, you should 

also be careful not to step on daily offerings. Businesses and 

households give daily offerings and sometimes even put 

them on the sidewalk. The offerings usually consist of flowers, 

incense and whatever they have to offer that day (you can 

expect to see everything from sweets to food and even 

cigarettes). It is disrespectful to walk over these daily offerings 

while the incense is still burning, so you should always watch

where you walk. 

If all the walking sounds tiring, I have 

good news for you! Almost every 

second building in Bali is a restaurant, 

bar or coffee shop ... We drank plenty 

of coffee and beer and ate loads of 

spicy foods while in Bali ... The popular 

Kopi Luwak coffee is produced in 

Bali – coffee beans are fed to a Luwak 

monkey and the coffee beans that 

come out in their excrement are used 

to make some of the most expensive 

coffee in the world (we didn’t have the 

guts to try it though). 

Bali has quite a few locally produced 

beers, of which the refreshing Bintang 

was our favourite. Most pubs have live 

bands or karaoke nights, so you will be 

entertained every step of the way. The 

more traditional Balinese meals consist 

mostly of fruit, noodles and spicy meat 

sosaties and are regularly served in BBQ 

buffet style. You can also rent a Shisha 

to enjoy with your food and drinks at 

most restaurants. 

Although many families vacation in 

Bali, it's ideal for a group of friends or a 

couple, because the busy nightlife will 

make you want to stay up ’til dawn. If 

you thought New York was the city that 

never sleeps, you were wrong. At 3am, 

we still found many restaurants, bars, 

and even coffee shops open, which 

makes Bali the best destination for barhopping 

without worrying about the 

last round. 

You can also relax and unwind at one 

of the countless Balinese spas ... Most 

hotels and resorts have their own spas 

but you can also pop into a spa on 

your way to dinner for a quick massage. 

The pool area at the Pertiwi Resort 

and Spa in Ubud was the perfect 

spot to cool off in the heat. 

I suggest you visit 

the Australian – 

owned Billy’s Bar 

and Restaurant in 

Kuta for cocktails 

with a kick and 

shooters with 

quite questionable 

names – the staff 

are a treat and the 

drinks are out of 

the world. And if 

you find yourself 

in Ubud, please 

try a bowl of 

fruity, chocolaty 

goodness at the 

vegan-friendly 

Acai Queen. 

If your hubby, like mine, won’t ever set 

foot in a spa, he can grab a beer while 

you get pampered but there are loads 

of spas that offer couples massages. 

More good news ... Bali is very cheap. 

Everything costs more or less the same 

as it would cost in South Africa, but you 

feel like a big spender because R50 in 

Indonesian Rupiah is about Rp50 000. 

The island is also known for its exquisite 

architecture. Most traditional buildings 

have a lot of open space and attention 

to detail. 

There are also a lot of traditional 

temples all over but tourists should 

wear appropriate attire to enter. We 

booked a few of the many tours 

available during which our tour guides 

shared a bit of their rich history while 

showing us the island's pride and joy. 

Using the GetYourGuide app to book 

your tours is seamless and affordable. 

We went on the Tulamben: USAT 

Liberty Shipwreck Full-Day Snorkeling 

Trip and Ubud: Jungle Swing Private 

Tour, which included seeing the 

TukadCepung Falls, visiting the 

Pengelipuran Village – one of the 

cleanest and most traditional villages in 

the world, swinging on a jungle swing, 

and visiting bamboo forests as well as 

coffee and rice fields. We paid R800 

and R1 300 per person respectively for 

the tours, which included pick-up and 

drop-off (so we didn’t have to worry 

about transport) as well as sight-seeing 

and activities. It was interesting to get 

to know the culture straight from our 

Balinese tour guides while we spent 

the whole day with them. 

There is so much to do and see that 

we fell in love with the island all over 

again every day. More highlights of our 

honeymoon in Bali include swimming 

in the blue sea and relaxing on the 

white beaches of Legian and Sanur, 

getting a sunkissed tan, looking at 

the volcanoes (from a safe distance) 

and visiting the feisty monkeys of the 

Sacred Monkey Forest. 

I can testify that Bali has it all ... 

Relaxation, luxury, drinks, and activities 

to keep you entertained from the 

moment you arrive until you board 

your plane back home. 

Details for your stay in Kuta: www. 

phmcollection.com/fontanabali 

Details for your stay in Ubud: www. 

pertiwiresort.com. 


Seventy reasons to enjoy 

Roodeberg this festive season 

Roodeberg, the legendary red blend 

that has been bringing friends together 

since 1949, celebrates its 70th anniversary 

this year. A true South African original 

that’s stood the test of time, the wine was 

developed by a pioneer of the SA wine 

industry, Dr Charles Niehaus, and was 

one of our country’s biggest export wine 

brands. It wasn’t until 2004 that it became 

readily available to us here at home ... 

and for a long while, locals could only get 

their hands on a bottle through a wine 

farming acquaintance with a KWV quota. 

The stories go that bartering sought-after 

test match tickets, biltong and the like in 

return for a bottle or two was a common 

occurrence. For many, Roodeberg still 

conjures up fond memories of people, 

places and occasions, and of sharing 

special life-changing moments with family 

and friends, often with rare vintages 

squirrelled away. Catch all the action of 

Roodeberg’s 70th anniversary year by 

joining the Roodeberg community on 

Facebook or follow @Roodeberg_Wine on 

Instagram and Twitter. For one incredibly 

lucky reader, this party season is about to 

get a whole lot more festive. To celebrate 

Roodeberg’s 70th birthday, we’re giving 

away 70 bottles (nope, that’s not a typo). 

One reader, 70 bottles. One amazingly 

happy festive season. To stand a chance 

of winning, simply visit our Get It National 

Facebook page, follow us, and like the 

Roodeberg Spoil post. We’ll be drawing 

the prize early ... so get your entries in 

before December 15. Cheers! 

Spoil 

Festive

Dec 2019/ Jan 2020 - JHB West

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