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

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Editor Rialien Furstenberg

rialienf@caxton.co.za

Journalist

Jaco-Mari Haasbroek

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Lorraine Brown & Beryl Kirsten

Design studio

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Layout: Mukundi Molepo

Advertising

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judy@caxton.co.za

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debbiep@caxton.co.za

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jpeach@caxton.co.za

Distribution

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Tebogo Mogorosi

GET IT HEAD OFFICE

National Group Editor and National

Sales

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kyma@caxton.co.za

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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


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

You will need:

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

You will need:

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

GET IT DIRECTORY


GET IT DIRECTORY


GET IT DIRECTORY


(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.

GET IT DIRECTORY


RANGEVIEW

PRE SCHOOL

Don’t let your child miss out on a

great childhood development

REGISTER NOW

LIMITED SPACE ONLY

All ages from 1 - Gr R

082 492 4533 / 061 491 9009

i.g.snuffels@hotmail.com

47 Leadwood str, Rangeview ext 4, Krugersdorp

Jolandi – 076 020 3481

Michelle – 066 294 7396 – 011 472 0227

A professional Solution

for accurate pressure measurements

Foot Orthotics / Innersoles

Diabetic and Post Surgical Shoes

Breast Prostheses & Lingerie

Feels like second nature

Elegant Comfortable Supportive

Prosthetics, Osteoarthritis and Injury

Solutions

Products for : Knee, Soft Supports, Foot

ot

and Ankle, Upper-X, Hand

& Wrist, Spine and Hip

GET IT DIRECTORY


Antoinette

C: 073 681 9516

E: antoinette@mudsa.co.za

Elaine

C: 082 885 3577

E: elaine@mudsa.co.za

We specialise in:

• Spraytan • Nails • Waxing • Eyebrow Bar

• Microblading • Glow Facials • Massages

Book for appointments

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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