Bloem - July 2021
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FOOD<br />
OF<br />
CHECKERS<br />
42PAGES<br />
FOOD<br />
THE LAZY CHEF’S<br />
good mood food<br />
STEVO KÜHN<br />
enjoying life sip for sip<br />
DIG YOUR<br />
GARDEN<br />
#cakeart<br />
Sweet success for Heuwelsig’s Lekkerlika<br />
JULY <strong>2021</strong>
ENJOY HOMESTYLE<br />
FLAVOUR<br />
WITHOUT THE FUSS<br />
W I T H A VA R I E T Y O F D E L ICIO U S O P T I O N S ,<br />
W E ’ V E G OT T H E C O M FO R T YO U ’ R E C R AV ING<br />
NEW<br />
7 TASTY NEW RECIPES PACKED<br />
WITH DELICIOUS FLAVOUR
GET IT<br />
Editorial<br />
051-5050-900<br />
Central Media Park, 7 Christo<br />
Groenewald Street, Wild Olive Estate<br />
Instagram @getitbloem<br />
Facebook Get It <strong>Bloem</strong>fontein<br />
getitmagazine.co.za/bloemfontein<br />
Editor Pieter Delport 051-505-0900<br />
pieterd@mahareng.co.za<br />
Designer and layout artists<br />
Liezl Magson<br />
Elmarie Venter<br />
Nadia Pieters<br />
Feature writer Margaret Linström<br />
Photographer and feature writer<br />
Pierce van Heerden<br />
Sales<br />
Corni Fourie 051-505-0900<br />
(Business Manager)<br />
Marelize Dunlop<br />
Nettie de Beer<br />
Judy Barnard<br />
Felecia Wessels<br />
Anne Theron<br />
GET IT NATIONAL<br />
National Group Editor and Sales<br />
Kym Argo<br />
kyma@caxton.co.za<br />
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CONTENTS<br />
WHY DON’T YOU...<br />
3 Dance the winter chills away<br />
4 Enjoy great reads and a bottle of Pinotage<br />
WISH LIST<br />
6 This <strong>July</strong> we’re indulging in luxurious handcrafted<br />
beauty products, making a potjie and ordering groceries in<br />
a jiffy.<br />
PEOPLE<br />
8 Heuwelsig baker Lekkerlika tells her story of creating<br />
edible works of art<br />
10 Coffee connoisseur Stevo Kühn talks barista training<br />
and earning a living wage<br />
12 The Lazy Chef lives her dream by dishing up culinary<br />
delights<br />
BEAUTY<br />
14 Get glowing - invest in your skin this winter<br />
FASHION<br />
16 Head to Kasi Fleva if an elegant and stylish look<br />
appeals to you<br />
DÉCOR<br />
20 Create a striking winter table setting which is stressfree<br />
and striking<br />
GARDEN<br />
22 This winter we’re planting roots crops to enjoy the<br />
bounty of the harvest in spring and summer<br />
FOCUS ON<br />
24 Hearty homestyle winter warmers made easy with<br />
Checkers<br />
TRAVEL<br />
70 A Cape escape is always a treat – even more so when<br />
you choose a city-chic hotel<br />
SPOIL<br />
72 Win a pair of stylish Rvlri watches, which embody fine<br />
craftsmanship<br />
<strong>July</strong> <strong>2021</strong>
Hot date<br />
Things to do to beat the winter chill<br />
Life is Beachy<br />
For a free step-by-step Acrylic Painting Tutorial,<br />
titled “Life Is Beachy”, join Jesse Robertson &<br />
Keep It Colourful online at jesserobertson.com<br />
on 17 <strong>July</strong> at 14:00 (Eastern Standard Time).<br />
To watch, visit https://jesserobertson.com/<br />
watchfree and register for a free account. This<br />
class is pre-recorded in HD so you can sit back,<br />
pause, relax and paint at your own pace in your<br />
own space. You can also watch it for free until<br />
24 <strong>July</strong>. The suggested materials are provided<br />
below, but feel free to use whatever you have<br />
at home: Acrylic paint (medium yellow, red,<br />
blue, burnt umber, titanium white and black),<br />
canvas, brushes (No. 12 flat, No. 6 bright, No. 6<br />
round, No. 1 round, and No. 8 filbert), container<br />
with water, paper towels, pencil, blow dryer,<br />
and apron.<br />
Dance winter chills away<br />
In the mood for an exciting<br />
dance with Richann and René<br />
of the reality TV show “Boer<br />
soek ‘n Vrou”? Then don’t miss<br />
the Lochs Hoek Farm for All<br />
event on 24 <strong>July</strong>. Richann and<br />
René’s performance will start at<br />
19:00, after which everyone can<br />
dance the winter chills away. A<br />
cash bar and lots of eats will be<br />
available. Tickets for the event<br />
that will be taking place at<br />
Lochs Hoek Farm for All are<br />
available at R160 per person.<br />
Details: Book online at: https://<br />
lochshoek.co.za/.../132/reen-liveboer-richann-rene.<br />
Spoegwolf @ Warm Karoo<br />
Spoegwolf is back in <strong>Bloem</strong>fontein for<br />
the first time after many long months of<br />
hibernating. This time they will be visiting<br />
Warm Karoo and The Kitchen for two<br />
intimate outdoor shows on Sunday, <strong>July</strong><br />
25; one early show and the other late<br />
afternoon. For the morning show starting<br />
at 12:00, gates will open at 10:00. Everybody<br />
should leave before 14:00. For the afternoon<br />
show starting at 16:00, gates will open<br />
at 14:00. Children under 5 may enter for<br />
free. Food and drinks can be bought at<br />
the Warm Karoo kitchen. No “own food or<br />
drinks” allowed. Remember to bring your<br />
own blanket or chair! Details: A limited<br />
amount of tickets are available on Quicket<br />
(https://qkt.io/0oBnqN).<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 3
Book club<br />
Winter … bed, book and red wine weather!<br />
Finding love, hope and joy in even the darkest moments. In Lucy Diamond’s The Promise,<br />
a young man whose brother has just died is on a mission … a project to help pick up the<br />
pieces and support his grieving sister-in-law Zoe, plus her young children. This is his promise<br />
– to ensure his family’s happiness, and to try and live up to the man his brother was. But<br />
tying up loose ends brings a shocking secret to light, and calls into question everything he<br />
knew about his older brother, and he’s faced with an ultimatum – should he tell the truth<br />
and risk his family’s fragile happiness, or will his brother’s secrets end up becoming his<br />
own? Pan Macmillan. • Oh dear. Get the tissues out. Pippo and Clara by Diana Rosie is set<br />
in Italy in 1938. Mussolini is in power, and war isn’t far off. Clara and Pippo are children, their<br />
family new to the city. One morning, their mamma goes missing, and 10-year-old Clara<br />
needs to find her. She doesn’t know which way to turn. A little later, her younger brother<br />
goes out, looking for his mum and sister. Clara’s turned one way, he turns the other. And<br />
so their lives are changed forever. In a country torn apart by war, siblings are divided by<br />
fate. But there’s an invisible bond that connects us to those we love, no matter which<br />
way we turn. A chilly weekend, a fireplace and soft sofa and a copy of this heart-warming<br />
novel … heaven. Mantle • Not Dark Yet is Peter Robinson’s latest Alan Banks crime novel,<br />
which opens with a gruesome double murder at a property developer’s luxury home.<br />
With a clear link to the notoriously vicious Albanian mafia, it should be an open-and-shut<br />
case for Superintendent Banks and his team. But when they find a cache of spy-cam videos<br />
in the house, the investigation pivots to the rape of a young girl, and the murders are cast<br />
in an entirely different light. Hodder and Stoughton.<br />
Middelvlei Wines winemaker Tinnie Momberg describes this Free-Run<br />
Pinotage 2019 as a wine with complex flavours of raspberries, mulberries and<br />
elegant oak spices, adding that the gentle tannins are perfectly balanced by the<br />
fruit weight with creamy vanilla flavours that linger on the palate. It’s lovely with<br />
a braai, and you’ll find it for R150 a bottle from middelvlei.co.za<br />
4 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Lies. Mistakes. And<br />
missing children.<br />
Doesn’t get more<br />
nerve-shredding<br />
than this. When<br />
They Find Her – an<br />
emotional debut by<br />
Lia Middleton – is<br />
about a desperate<br />
mother, a tragic<br />
accident, and a<br />
terrible lie that spirals<br />
out of control. It’s<br />
the story of Naomi,<br />
who after making a<br />
dreadful mistake, lost<br />
custody of her only<br />
child, a daughter<br />
who’s come home<br />
for a visit, giving<br />
Naomi a chance to<br />
rebuild her family.<br />
But the night ends in a terrible accident, and Naomi reports<br />
her daughter missing. Which is a lie. But worse than the lie<br />
is the truth … which is she has no memory of what really<br />
happened. Penguin Random House.<br />
Book of the month …<br />
Mother-to-be Helen has it all. Daniel - the perfect husband.<br />
Rory - the perfect brother. Serena - the perfect sister-in-law.<br />
And Rachel - the perfect nightmare. When Helen attends her<br />
first antenatal class, she is expecting her loving husband to<br />
arrive, along with charming Rory and his also pregnant wife,<br />
the effortlessly beautiful Serena. What she is not expecting<br />
is Rachel. Extroverted, brash, unsettling single mother-to-be<br />
Rachel, who just wants to be Helen’s friend. Who just wants<br />
to get know Helen and her friends and her family. Who<br />
manages to cleverly find out all the information she needs ...<br />
the question is, why does<br />
she need it? Greenwich<br />
Park by Katherine Faulkner<br />
is a psychological thriller<br />
which really is, in a month<br />
full of exceptional reads,<br />
a stand-out. You think<br />
you know what’s going<br />
to happen. You don’t.<br />
And you won’t put it<br />
down. Bloomsbury,<br />
available from Exclusive<br />
Books. Fancy winning<br />
your choice of books<br />
for your next bookclub<br />
evening? Pop over to<br />
getitnationalmagazines<br />
on Instgram, find our<br />
Book Club post and enter.<br />
There’s a R2000 Exclusive<br />
Books voucher up for<br />
grabs.<br />
getitmagazine.co.za/bloemfontein<br />
The Hamlet<br />
Corner Unit with Daybed<br />
From R24 900<br />
Wide range of décor and accessories<br />
available in-store.<br />
<strong>Bloem</strong>fontein<br />
Shop 7, Woodland Hills Village<br />
087 149 1182 | www.incanda.co.za<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 5
Wish list<br />
Baby, it’s cold outside… but let’s set <strong>July</strong> alight<br />
Photo: MUDBOOTS PHOTOGRAPHY<br />
Indulge in luxurious handcrafted beauty products<br />
Does the sound of “delicately scented with natural, organic essential oils”, “rich in vitamin E,<br />
moisturizing almond oil”, and “skin-loving ingredients and eco-friendly packaging” appeal to<br />
you? Then look no further than a <strong>Bloem</strong>fontein produced beauty range, called Foxy Beauty<br />
Handcrafted, which stocks different products tailored to different tastes. They sell bath salts<br />
and bath oil, to soak away the day’s stresses, cuticle oil to beautify your nails, body oil to slather<br />
on your skin, and a body scrub to polish your skin to perfection. For more information contact<br />
079 364 0920 or foxyybeauty@gmail.com. Also visit their Instagram page foxy_handcrafted.<br />
6 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Sip on a decadent<br />
hot drink<br />
Looking for something hot,<br />
frothy and creamy to sip<br />
on when the temperatures<br />
plummet outside? Then<br />
look no further than<br />
Forage and Feast’s White<br />
Hot Chocolate. It’s superindulgent,<br />
made with<br />
Belgian white chocolate for<br />
a smooth and rich flavour.<br />
Simple add hot milk and<br />
enjoy on a rug in front of a<br />
roaring fireplace. Available<br />
at Checkers or Checkers<br />
Hyper from R59,99.<br />
Take control of your meals<br />
Invest in a Philips Air-Fryer to simplify your<br />
cooking and make it healthier. The Philips Air-<br />
Fryer can air fry a great-tasting meal with up<br />
to 80% less fat. Fry, bake, roast or grill without<br />
unpleasant odours and with little to no oil.<br />
The Philips Air-Fryer is also dishwasher safe<br />
for fast, easy clean-up. The Philips Air-Fryer is<br />
available from Checkers Hyper Fleurdal from<br />
R1999,99.<br />
Gear<br />
up for adventure<br />
If you’re gearing up for a winter<br />
adventure, a South African classic,<br />
the Bush Baby potjie, is just what<br />
you need for a hearty winter meal<br />
the whole family will enjoy around<br />
a campfire. Buy the Bush Baby No.<br />
3 Enamel Potjie from R999,99 at<br />
Checker Hyper Fleurdal.<br />
A whistling kettle to the rescue<br />
Is loadshedding driving you up the wall? Then a Woodgrain Whistling Kettle<br />
might just be the answer for your ‘I can’t make coffee’ dilemma. If you have a gas<br />
stove, just pop the kettle on the stove, and you’ll have coffee in a jiffy. From kettles<br />
to toasters and coffee machines, you can shop a wide range of good quality<br />
kitchen appliances at your favourite supermarket, Checkers. The Woodgrain<br />
Whistling Kettle is available at Checkers and Checkers Hyper from R249,99.<br />
Get your groceries<br />
delivered in 60 minutes<br />
Would you rather shop for your<br />
groceries from the comfort of<br />
your home? Then, download<br />
the Sixty60 app. It’s designed<br />
to change the way you shop<br />
for groceries, drinks, and more.<br />
Last-minute dinner? All out<br />
of nappies? In-laws arrived<br />
unannounced? Impromptu braai?<br />
Sixty60 is literally there for your<br />
spilled milk. Download Sixty60<br />
for free via the Google Play Store<br />
(for Android smartphones) or the<br />
App Store (for iPhones). Oh… and<br />
Checkers Sixty60 has over<br />
15 000 products to choose from!<br />
Compiled by: Margaret Linström<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 7
Text: MARGARET LINSTRÖM. Photographs: PIERCE VAN HEERDEN.<br />
Let them eat<br />
CAKE<br />
8 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
When your Instagram feed is flooded by photos of finely-crafted cakes, and a particularly<br />
impressive 18-wheeler truck cake, you simply have to find out who creates these edible<br />
works of art. Meet Angelique da Silva, <strong>Bloem</strong>fontein’s baker extraordinaire…<br />
A particularly disastrous cake was the nudge Angelique needed to dive into the<br />
world of baking. She recalls, “I fell into baking when I ordered my 21st birthday cake<br />
and it was a huge mess. I said to myself, people need pretty cakes that look good and<br />
taste great!” Her childhood dream was to work as a chef in the high-pressure kitchen<br />
of a fine dining restaurant; instead she worked as a pastry chef in a local eatery for<br />
five years. This is where she learnt the finer intricacies of baking, which according to<br />
Angelique, is “an exact science”, and not simply throwing together a cup of this and a<br />
pinch of that.<br />
Life-changing decisions<br />
Angelique calls her decision to start her own business – cheekily named Lekkerlika<br />
– “one of her best”. This is only topped by her decision to marry the love of her life,<br />
Danny. “We eloped – it was the best day of my life!” Angelique describes Danny as her<br />
“best friend. He’ll often sit with me in the early morning hours while I’m trying to figure<br />
out some particularly challenging aspect of a bake, and tell me, ‘You can do it, just keep<br />
going’”. According to her, the fact that they come from different cultural backgrounds<br />
(Danny is Portuguese and she has an English mother and an Afrikaans father), “keeps<br />
things open and fresh. Spending time with Danny is like taking a holiday”.<br />
No shrinking violet<br />
Anybody who has tried to bake a slightly more complicated cake will know nervewracking<br />
it can be. Angelique agrees that baking can raise your stress levels. “However,<br />
I feel if you don’t stress or doubt yourself, you’ve given up. Self-doubt pressures you<br />
into thinking outside the box”, which is something Angelique relishes. She loves<br />
adding to her ever-expanding arsenal of recipes and experimenting with more<br />
intricate or bolder designs. “I’m not scared to use weird ingredients. It certainly takes a<br />
lot of planning and experimenting but it usually works out well. I love clients who test<br />
my abilities to take something strange, like courgettes, and turn it into a well-rounded<br />
sweet treat.”<br />
But, if a bake really empties her tank, Angelique adopts a pragmatic approach.<br />
“Sometimes you just have to sleep on it. You can’t create if you’re tired,” she says matterof-factly.<br />
And when she is baking, what is the soundtrack to all the mixing, beating and<br />
whipping? “This would sound strange to most people but my day starts at four in the<br />
morning and I always have my tablet with me with my favourite true crime podcasts.<br />
Murder and mystery keeps me going!”<br />
Although Angelique loves her daily “job” of creating edible delights, with her favourite<br />
part of it sitting down in her bright red “cookie chair” icing cookies, her pet peeve is<br />
loadshedding. “I’ve had many a cake in the oven when the power fails. Ugh, then it’s<br />
dustbin cake and start over. I also dislike short notice cakes. You want to help, but time<br />
is your enemy.”<br />
Which of Lekkerlika’s cakes is her signature creation? “Most definitely my fudge pecan<br />
nut brownie cake! It took months to perfect and write the recipe. As with all bakers,<br />
it can take months or even years to make an idea come to life.” And her personal<br />
favourite? “I would say my pumpkin cheesecake cake or the chocolate brownie cake, I<br />
don’t really have a sweet tooth, but those two cakes made me go wow with the taste<br />
test.”<br />
Exciting plans for the future<br />
Angelique crystallises her plans for the future while conjuring up new jaw-dropping<br />
creations. She dreams of expanding into bigger premises, but also sees a cake and<br />
cocktail bar in her future – a place where you can enjoy the best of both worlds: a<br />
good-to-the-last-mouthful slice of cake and a delicious cocktail. We don’t know about<br />
you, but she can definitely count us in!<br />
Find Lekkerlika on Instagram or visit the Lekkerlika Facebook page.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 9
Stevo Kuhn Kühn<br />
– making coffee approachable<br />
For Stevo Kuhn, Kühn, drinking coffee should be a sensory experience, but one that is accessible<br />
– without any traces of pretension. Here he talks about his coffee journey, the work-life<br />
balance, and how business can be a tool for positive change…<br />
Text: MARGARET LINSTRÖM. Photograph: SUPPLIED<br />
In essence, the owner of Urban Brew coffee bar in<br />
<strong>Bloem</strong>fontein is an educator. But for Stevo, educating<br />
refers to training baristas. According to him, he always<br />
used to say that he would open a coffee shop when<br />
he was “old and 40”. Now, several years earlier than<br />
planned, the 32 year old has opened his first coffee bar<br />
in Jack and Jill Food Co in the Loch Logan Waterfront<br />
in <strong>Bloem</strong>fontein. For Stevo, having his own coffee bar<br />
has helped him “to innovate and, ultimately, train more<br />
baristas”.<br />
The leitmotif which runs through Stevo’s conversation<br />
is training and educating, which explains his initial<br />
career choice – a primary school teacher. After four years<br />
of teaching, he decided that this particular brand of<br />
teaching was not his cup of coffee after all. “Things just<br />
seemed to fall into place afterwards, which led to doors<br />
opening, and me eventually finding my niche – training<br />
baristas.” He says training baristas boils down to “building<br />
people up, because if we grow, we’re pushing those<br />
around us to grow too”.<br />
Being part of a coffee community<br />
Stevo is qualified as a Speciality Coffee Association (SCA)<br />
affiliated trainer, of whom there are fewer than ten in<br />
South Africa. The SCA represents thousands of coffee<br />
professionals, from producers to baristas, all over the<br />
world. Stevo works with national and international brands<br />
to train their baristas.<br />
He is a great believer in the benefits of baristas<br />
participating in competitions. “Taking part in<br />
competitions helped me hone my craft as a barista.<br />
Competitions also opened up a greater coffee<br />
community to me. I’ve built up incredible connections<br />
and made valuable contacts through competitions.”<br />
More to life than coffee<br />
Stevo admits that he has wanted to leave <strong>Bloem</strong>fontein<br />
for most of his life. “But, in 2018 in Johannesburg, I quickly<br />
learnt that the big city was not everything.” “Now,” he<br />
adds, “I travel for a week a month and then I come home<br />
to my family. Something else Johannesburg taught me<br />
is that I would work all the time – I’m a workaholic. In<br />
<strong>Bloem</strong>fontein, I play my music at church, spend my days<br />
at my coffee bar, and spend time with my wife, Elri, and<br />
my two young children.” He muses that it is also good<br />
for his career to rest and “experience different things at a<br />
sensory level – such as food, wine and chocolate”.<br />
Pay baristas a a living wage<br />
Although coffee is a multi-sensory experience for Stevo,<br />
his reaction to the poor pay most baristas receive is<br />
cerebral. This soft spoken man becomes animated<br />
when he speaks about the fact that not only baristas,<br />
but people in general, should be paid a living wage. “We<br />
should be asking, ‘What do we pay people?’ When I train<br />
baristas, I actually suggest that when they go back to their<br />
workplaces they should demand a better salary. Further,<br />
it should be about paying coffee farmers a living wage<br />
to ensure that the entire supply chain is sustainable.” For<br />
Stevo it boils down to “being openhanded. People should<br />
not have to immigrate to Australia to earn a decent salary.<br />
We must fight now for a living wage in South Africa.” He<br />
concedes that he might not necessarily see change in his<br />
lifetime, but “we should do it for our children”.<br />
An all-round mensch<br />
The golden thread that runs through Stevo’s conversation<br />
is a strong sense of doing what is right and ethical –<br />
an innate mensch-ness. Interweaved with this is the<br />
recurring theme of exactly how important people<br />
and healthy relationships are to him. Here Stevo again<br />
mentions his wife, who is “a strength” to him, the people<br />
he trains as baristas, the diverse group of baristas he hires<br />
“for character”, his treasured friends and connections in<br />
the coffee industry, and his close group of friends. “I draw<br />
my energy from people. Having great relationships is<br />
more important to me than having six digits in my bank<br />
account.”<br />
10 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Blêhhh!<br />
Feel the LUV<br />
WOOLUV!<br />
He Training says training baristas baristas boils<br />
down boils down to “building to “building people<br />
people up, because up, because if we grow, if we<br />
we’re grow, pushing we’re pushing those around those<br />
around us to us grow to grow too”. too”.<br />
Choose your colour:<br />
Get your pair<br />
IN STORE OR<br />
ORDER ONLINE<br />
BRANDWAG CENTRE - 051 444 2268<br />
www.balans.co.za<br />
getitmagazine.co.za/bloemfontein<br />
Whatsapp 082 <strong>July</strong> 588 <strong>2021</strong> Get 9322 It <strong>Bloem</strong>fontein to inquire 11about<br />
in store specials
Better known as The Lazy Chef, she lives her<br />
dream daily creating mouth-watering dishes.<br />
Her culinary skills ignite a spark in you to get in<br />
front of the stove and try out her delicious recipes,<br />
which are sure to put you in a good mood...<br />
Cooking has always been Makhiba<br />
Modupe’s first love. From a young<br />
age she did not see herself doing<br />
anything not food-related. “I always<br />
knew I wanted to be a chef; I even told<br />
everyone so since primary school days.”<br />
Today 26-year-old Makhiba is a<br />
private chef, content creator as well<br />
as a photographer. She was born in<br />
Botshabelo, 45 km east of <strong>Bloem</strong>fontein<br />
and matriculated at Brebner High<br />
School in 2012, from where she went<br />
to the Central University of Technology<br />
(CUT) to complete her Hospitality<br />
Management Diploma and BTech in<br />
Hospitality Management.<br />
After leaving her job, Makhiba officially<br />
started operating as a private chef,<br />
content creator and photographer.<br />
Later on, she became known as The<br />
= good mood<br />
Lazy Chef when starting her social<br />
media pages which were meant to help<br />
“lazy people” who do not have hours to<br />
spend in the kitchen make good tasting<br />
meals. “The name stuck, people started<br />
calling me that, so I just went with it.”<br />
She describes cooking as creating<br />
connections, experiences and memories<br />
with her loved ones and her food<br />
community.<br />
“What always inspires me, is my love<br />
for food and the drive and excitement I<br />
have to always try and find different and<br />
quicker ways of doing things around<br />
the kitchen. Whenever I come across<br />
whatever ingredient, my brain just starts<br />
wondering how to use it or what meal I<br />
can try it in.”<br />
She loves the process of transforming<br />
ingredients into something that tastes<br />
and looks good. Making someone’s day<br />
by preparing them a nice meal is what<br />
Makhiba is known for and in the process<br />
she also loves educating and giving<br />
people new experiences of ingredients<br />
that they always use at home, but in a<br />
different way. Makhiba’s go-to dish is<br />
pasta, “a dish that you can make with<br />
almost anything and it will taste good”.<br />
Her passion for cooking has opened<br />
many doors. She has been part of the<br />
Macufe Cup as a host for one of their<br />
suites. She has been a guest on Lesedi<br />
FM and was headhunted by one of her<br />
favourite brands she daily uses in her<br />
kitchen.<br />
Makhiba has bigger dreams for her<br />
career and would love to one day be<br />
the owner of a food truck franchise. She<br />
also has plans to publish her own recipe<br />
Text and main photo: PIERCE VAN HEERDEN. Food photos: MAKHIBA MODUPEGood food<br />
12 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
ook as well as be the proud owner of<br />
a cooking studio, where she intends<br />
to teach people from disadvantaged<br />
backgrounds how to cook and help<br />
them get into the industry.<br />
When she is not busy cooking up<br />
a storm, Makhiba spends her time<br />
creating food content as well as<br />
exploring photography.<br />
Her advice for aspiring cooks? “Never<br />
limit yourself. The food industry has<br />
many avenues that can be explored<br />
and does not only entail cooking or<br />
being in the kitchen.”<br />
Make sure to visit her social media<br />
pages as they provide great content<br />
and teaching tools – an extension of<br />
Makhiba herself. Follow her on Instagram<br />
and Facebook at Thelazychef_za.<br />
getitmagazine.co.za/bloemfontein
Bye-bye dry skin … Winter’s really never looked better<br />
Winter plays a cruel game with our<br />
skin. Dry skin. Chapped lips. And<br />
a suddenly lacklustre complexion.<br />
These are all part of the seasonal skin<br />
switch that happens as the days get<br />
shorter. But there is good news. A few<br />
minor tweaks, not an entirely new set<br />
of products, is all your skin needs to<br />
attain a gorgeous glow. The experts<br />
from Claire Hill shared some top tips<br />
to keep your skin glowing throughout<br />
Winter, and the rest of the year.<br />
So I don’t need to change all my<br />
skincare products for Winter? No, not<br />
if you are using high-quality products.<br />
They should keep your skin in tiptop<br />
shape all year round. Your skin<br />
needs the same thing throughout the<br />
seasons – ingredients like hyaluronic<br />
acid to boost the water content in your<br />
skin cells significantly, and high-quality<br />
moisturising ingredients such as<br />
rosehip oil that prevent that precious<br />
hydration from evaporating through<br />
your skin. It’s as simple as that.<br />
Do I need a specific eye product? Eye<br />
gel is essential all year round. The eye<br />
area is super delicate because it’s five<br />
to 10 times thinner than on the rest of<br />
your face, making it particularly prone<br />
to dryness. It also has no sebaceous<br />
(natural oil) glands, so it can’t naturally<br />
regenerate any lost moisture. While<br />
it’s tempting to slather on thicker<br />
creams over Winter, moisturising<br />
around eyes with a really rich product<br />
is counterproductive as firstly it’s too<br />
heavy for that delicate area, it can clog<br />
the skin, causing milia (small white<br />
lumps) and puffiness. You need a light<br />
gel that sinks in fast and hydrates with<br />
powerful ingredients that penetrate<br />
the deeper layers of the skin.<br />
WPC Eye Complex is a gentle yet<br />
powerful corrective treatment<br />
to revitalise the delicate<br />
skin around your eyes. The<br />
youth-reviving actives in this<br />
luxuriously silky eye gel reduce<br />
puffiness and inflammation,<br />
lighten dark circles, and smooth<br />
away fine lines and wrinkles<br />
to reveal fresher, brighter,<br />
younger-looking eyes. R1865<br />
from clairehill.co.za<br />
But what to do if my skin is drier during Winter? Layer up. Layering involves<br />
applying your skincare products in a particular order (this is good advice<br />
throughout the year!). The lighter product (think serum) should be applied first<br />
as it’s designed to penetrate your skin’s more profound levels. Then follow with a<br />
moisturiser that locks in the benefits of the serum and prevents the dry Winter air<br />
from sucking the much-needed hydration straight back out of your skin. If your<br />
skin does begin to feel tight, a few drops of light face oil over the top of your<br />
moisturiser will protect it against environmental aggressors to keep your skin<br />
feeling soft and your complexion glowing.<br />
Can I use the same cleanser as in<br />
Summer? A good cleanser will serve<br />
you just as well in Winter as in the<br />
warmer months. Your best option is<br />
a cleansing pad soaked in micellar<br />
water – it will gently sweep away the<br />
daily grime without stripping the<br />
skin of its natural oils. You’ll not only<br />
remove every skerrick of makeup, but<br />
you’ll also give the skin a good boost<br />
of soothing, repairing antioxidants.<br />
If you find that new sunspots have<br />
popped up after summer, choose<br />
micellar water with a melanin<br />
modulating active, which directly<br />
targets brown spots and age spots.<br />
What else can I do to prevent dry<br />
Winter skin? Tempting as it might be,<br />
don’t turn the heat up. Dry air will suck<br />
the moisture out of your skin, whether<br />
outside or under the blankets. Many<br />
Winter lifestyle habits can harm our<br />
skin. We spend less time outdoors<br />
(hello vitamin D!), we often avoid<br />
exercise, and we eat more decadent<br />
foods to boot. The effect is tangible<br />
… a sluggish inner equals a sluggish<br />
outer. Keep up your Summer routine –<br />
go for walks, drink plenty of water, and<br />
nourish your skin with the same gentle<br />
but effective products year-round, and<br />
you’ll cruise through a cold snap.<br />
Will moisture keep crows feet at bay? Honestly, a good eye gel should do<br />
more than add moisture. The skin around your eyes also needs a decent vitamin<br />
A dose to help strengthen the skin and slow the breakdown of collagen and<br />
elastin (that’s what keeps your skin bouncy and stretchy). Retinol is the traditional<br />
form of vitamin A for skincare. Today, we now have much gentler, plant-based<br />
alternatives such as Stevie (from the stevia plant), which has the same skinrejuvenating<br />
effect without causing any retinol-like irritation.<br />
14 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Get glowing<br />
Investing in your skin’s never been easier<br />
A trio of Claire Hill beauties<br />
To set the stage for skin to repair damage from<br />
sun exposure, environmental toxins, and promote<br />
cellular repair, you need to effectively remove<br />
all makeup, thick sunscreen, and any impurities<br />
that can clog pores. Claire Hill’s Micellar Water<br />
contains tiny oil droplets (micelles) which attract<br />
and bind to makeup, sunscreen and grime so that<br />
all can be effortlessly removed from your face with<br />
a simple swipe. It’s also terrific for those struggling<br />
with hyper-pigmentation and an uneven skin<br />
tone. R600. • Claire Hill’s Anti-Ageing Serum is a<br />
wonderful skin-firming and rejuvenating serum<br />
that targets the sagging skin around your jawline<br />
as well as the vertical laugh lines that extend<br />
from the sides of your nose curving around to<br />
your mouth. Supercharged with nutrients and<br />
powerful actives, this luxe, fast-absorbing serum<br />
revitalises your complexion so that your skin looks<br />
naturally younger in a matter of weeks. R1100. •<br />
Follow up with Anti-Ageing Moisturiser – a noninvasive<br />
alternative to injectables. This nourishing<br />
moisturiser has the power to smooth away fine<br />
lines by naturally relaxing the facial muscles and<br />
eliminating excess skin tension. Luxurious and<br />
rich in natural oils, it also helps to replace and<br />
retain moisture, fight free radical damage and feed<br />
the skin with radiance-reviving nutrients. R1475.<br />
Details: clairehill.co.za<br />
getitmagazine.co.za/bloemfontein<br />
NeoStrata … your skin will thank you!<br />
We’re massive NeoStrata fans, so when we heard about the new NeoStrata<br />
Resurface Glycolic Renewal Serum, our skin did a quick little jump for joy. You<br />
probably know glycolic acid is known to be the workhorse of the alpha-hydroxy acid<br />
(AHA) family, which is what those looking to really retexture and refine their skin’s<br />
surface need. It’s the key ingredient in this new serum, which speeds up cell turnover<br />
rate and visibly improves skin radiance, texture, and tone. There are also ingredients<br />
to exfoliate, and an antioxidant that helps prevent and reverse the appearance of fine<br />
lines and wrinkles, uneven pigmentation, enlarged pores, and roughness. Why use it?<br />
It targets a smoother, radiant complexion, has a high potency AHA-antioxidant blend,<br />
and is formulated for improved overall skin quality. Tip: You may have initial flaking,<br />
tingling, or irritation to the skin (for some, this may be part of the normal resurfacing<br />
process), which generally improves as the skin gets used to the treatment. And it<br />
could increase your skin’s sensitivity to the sun and particularly the possibility of<br />
sunburn. Use sunscreen and limit sun exposure while using this product and for<br />
a week afterwards. R830. Visit NeoStrata.co.za for your closest stockist. And while<br />
you’re there, three more products worth looking at are from the Neostrata Correct<br />
Intensive Renewal range … there’s a Comprehensive Retinol Night Serum, Eye<br />
Cream and Overnight Anti-Pollution treatment. A trio of miracle workers!<br />
Intense options for specific concerns<br />
We’re rather enamoured with the new Endocare<br />
products we’ve just tried. With four products in<br />
the range, they’re great for those of you who’re<br />
looking for an intensive option for your skin<br />
concerns. The Endocare Radiance C Pure<br />
Concentrate helps to regenerate your skin,<br />
smooth fine lines and wrinkles and increase<br />
firmness. R933 • Endocare Radiance C Ferulic<br />
Edafence Serum is a fast-absorbing serum<br />
that protects the skin from damage caused by<br />
environmental stressors (free radicals, urban<br />
contaminants) and is ideal for all skin types.<br />
R1146 • Endocare Essential Concentrate is an<br />
intensive treatment ampoule that fights visible<br />
signs of ageing. It has a high concentration of<br />
active ingredients, which help renew collagen,<br />
elastin and hyaluronic acid, which are essential<br />
components of the dermal support structure.<br />
R840 • Finally, Endocare Tensage Concentrate<br />
has a collection of intensive anti-ageing vials.<br />
This concentrate helps restore the skin’s volume<br />
and firmness, favouring the reduction of<br />
wrinkles and fine lines and improving its tone<br />
and elasticity. R1026. Details: onlineskinshop.co.za<br />
or dermastore.co.za<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 15
Get the look<br />
this winter<br />
Text and Photographs: PIERCE VAN HEERDEN. Outfits: KASI FLEVA.<br />
Models: JACO AGENBAG (ACE MODELS BLOEMFONTEIN) AMORÈ SWARTZ (V-MODELS)<br />
Jersey - R450<br />
Pants - R750<br />
Coat - R600<br />
Poloneck - R450<br />
16 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
If you are on the lookout<br />
for winter fashion trends<br />
that will not only keep you<br />
warm but also make you<br />
look stylish, Kasi Fleva in<br />
<strong>Bloem</strong>fontein is your<br />
go-to boutique.<br />
This elegant men’s fashion store<br />
provides a range of brands<br />
available for all special occasions<br />
and is home to a variety of local<br />
brands and products. You can<br />
get anything and everything<br />
you’re looking for – from that<br />
one-statement piece that looks<br />
like something straight off the<br />
runway, to a cosy tracksuit for<br />
a day out with friends. Winter<br />
trends include oversized jackets,<br />
folk inspired coats, high boots,<br />
and patchwork.<br />
Tracksuit jacket - R550<br />
Tracksuit pants - R395<br />
Black hoodie - R400<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 17
ADVERTORIAL<br />
HERHOLDT’S<br />
BIED OPWINDENDE NUWE INKOPIE-ERVARING<br />
As jy dink Heroldt’s is net ‘n plek waar mens elektriese<br />
benodighede en ligte koop en daana jou ry kry, moet jy weer<br />
dink!<br />
Herholdt’s se nuwe DIY- en Leefstyl-winkel, wat op 4 Junie sy<br />
deure geopen het, bied aan ou en nuwe kliënte ‘n inkopieervaring<br />
soos min. Die nuwe winkel spog nou met ‘n eetplek,<br />
asook ‘n binneversierafdeling, asook ‘n doen-dit-self-winkel.<br />
Volgens Herholdt’s se bestuur het hulle die winkel oopgemaak<br />
om vir al hul kliënte ‘n vinniger manier te bied om te koop, asook<br />
om vir hulle daardie “iets-vir-almal-ervaring” te gee.<br />
“Daar is ook nie ‘n behoorlike eetplek in Ooseinde, waar ons<br />
onderneming geleë is, nie en ons weet dat baie van ons<br />
kliënte ver ry om by hul projekte uit te kom. Die eetplek maak<br />
dit makliker vir hulle om iets te kry om te eet terwyl hulle hul<br />
inkopies doen.”<br />
Die eetplek is LEjit Unplugged, wat ‘n soortgelyke LEjit Lekkerrestaurant<br />
is as die een by Preller-plein. Die restaurant het<br />
‘n volledige a la carte-spyskaart, maar mense is welkom om<br />
wegneemetes en platters te bestel. LEjiT lekker bied kliënte ‘n<br />
trots Afrikaanse ervaring wat die siel voed soveel as wat dit jou
honger stil.<br />
“Ons het ook besluit om ‘n<br />
binneversierafdeling by die nuwe winkel in<br />
te sluit sodat mense kan sien hoe ons ligte<br />
in hul huis sal kan vertoon, asook sodat daar<br />
iemand is om raad te gee oor hoe en waar in<br />
hul huis ons produkte die beste sal pas.”<br />
Die binneversierwinkel, House of Interiors<br />
Express, is ‘n sustertak van hul hooftak hier<br />
in <strong>Bloem</strong>fontein, waar hulle binneversierprodukte<br />
verkoop asook raad gee oor enige<br />
binneversier-kwessie.<br />
Dit beteken House of Interiors Express het<br />
nou twee uiters stylvolle vertoonlokale waar<br />
kliënte al hul binneversier-benodigdhede<br />
onder een, nee twee dakke, kan kry! Van<br />
klein dekor-items, los kussings, en pragtige<br />
matte tot die perfekte eetkamertafel en<br />
stoele asook eksklusiewe stoele en rusbanke.<br />
“Die nuwe leefstylwinkel spog met ‘n doendit-self-winkel<br />
waar mense meer as 1 660<br />
verskillende produkte van die rak af kan<br />
koop. Die produkte is individueel verpak<br />
vir die eindverbruiker se gerief. Herholdtskliënte<br />
kan dus nou voel en vat aan al die<br />
produkte, en ‘n goeie idee kry van al die<br />
verskillende variante van produkte wat die<br />
onderneming verkoop. Dit sluit in al die<br />
gewone elektriese, beligtings- en<br />
hernubare-energie-produkte.”<br />
Hoe om met ons in verbinding te tree:<br />
Herholdt’s:<br />
www.herholdts.co.za<br />
info@herholdts.co.za<br />
0514471961<br />
LEjit Lekker:<br />
unplugged@lejitlekker.co.za<br />
051 444 2055<br />
House of Interiors Express:<br />
kobus@house-interiors.co.za<br />
082 387 7439<br />
Saketye:<br />
Mon- Fri: 07:30 – 17:00<br />
Sat: 09:00 – 14:00
Create a striking<br />
winter tablescape<br />
A striking winter table<br />
setting can be fussfree.<br />
Look outside for<br />
inspiration for your table<br />
setting and allow nature<br />
to lend a hand with the<br />
decoration. So, although<br />
it’s winter, and things<br />
might feel a little dismal,<br />
it doesn’t mean your<br />
dinner table should be<br />
dull and grey.<br />
Shop the crockery, cutlery, accessories, food and<br />
wine at Checkers and Checkers Hyper Fleurdal.<br />
20 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Forego flowers and use natural elements from nature<br />
It’s not always about the flowers. Lean on seasonal elements to create<br />
a casual and bountiful look. Forage fiery shades of red, yellow and orange<br />
leaves to use in the middle of the tablescape, or use potted rosemary plants to<br />
brighten up the table. You could be more adventurous and create a hanging<br />
installation above your dinner table with foraged, dried elements. Dried ferns,<br />
pine cones, oak branches and dried hydrangea flowers can all be used to create<br />
a dinner party conversation starter.<br />
Keep it natural<br />
Create a rustic feel that captures the contrast between the serving ware and the<br />
earthy accents. The subtle simplicity of Checkers’ all-white or neutral dinnerware<br />
creates a modern vibe.<br />
Gorgeous metallics<br />
Lose the tablecloth and opt for natural textures such as Checkers’ woven baskets,<br />
wicker and metallic accents of copper or bronze to add sophistication to an<br />
otherwise simple display.<br />
Make playful place markers<br />
Make a meal feel special by including place markers as part of your table setting<br />
to help each guest feel welcome – and ensure that everyone sits where you’d like<br />
them to. Take fresh leaves, such as magnolia leaves, and using a rose gold marker,<br />
hand write each guest’s name on the leaves.<br />
If all else fails, go blue and white<br />
If neutral colours and a rustic feel do not appeal to you, pair white with blue<br />
(think Delft and classic blue and white Chinoiserie). Checkers stocks a stunning<br />
range of blue and white crockery, which will make your table a standout.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 21
PLANT<br />
THESE BURIED<br />
TREASURES NOW<br />
Root crops are buried treasures<br />
that might be difficult to get<br />
started, but rewarding to<br />
harvest. By root crops, we mean<br />
radishes, carrots, beets, parsnips,<br />
and turnips. The keys to growing<br />
root crops are building a good<br />
seedbed, starting early, and<br />
staying on top of the thinning<br />
and weeding. Here’s a step-bystep<br />
guide to growing good root<br />
crops.<br />
22 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
BUILD THE BED<br />
Root crops need welldrained,<br />
loose soil to grow<br />
and expand their roots. On<br />
all but sandy soil, the key is<br />
to build a raised bed. Raised<br />
beds allow the soil to warm<br />
up and dry out faster. And,<br />
if built correctly, you’ll never<br />
need to step on the soil,<br />
so it will stay loose and<br />
crumbly. Build the bed<br />
and border it with untreated wood,<br />
bricks, cement blocks, or stone. You<br />
can also build a temporary raised bed<br />
in spring by just mounding up the soil<br />
and flattening out the top of the bed.<br />
You’ll have to rebuild the bed each<br />
year as it will naturally flatten during<br />
the growing season. Sow root crops<br />
in the raised beds to produce the<br />
biggest and straightest roots.<br />
CLEAN THE<br />
SOIL<br />
“Clean” the soil by removing<br />
sticks, rocks, and clumps<br />
of clay to help provide<br />
the space for roots to<br />
grow straight and<br />
long. Root crops<br />
form taproots<br />
that need to tunnel into the soil. That<br />
is why they are so hard to transplant<br />
and best grown from seed directly<br />
sown into the garden.<br />
KNOW YOUR ROOTS<br />
Some root crops, such as radishes, are quick to germinate and grow<br />
to maturity usually within 30 days of seeding. Others, such as<br />
parsnips, take all season long (100 days) to mature. Knowing the<br />
days to maturity of your planting allows you to anticipate when<br />
to harvest. There are large-rooted carrot varieties that take up<br />
to 90 days to mature, or small-rooted varieties that mature in<br />
50 days. You can harvest the same variety of beet at 30 days<br />
for baby beets, or let it mature another month for a fullsized<br />
root. Select varieties based on your garden. In heavy<br />
clay soil grow more beets, radishes, and short- rooted carrot varieties.<br />
Loose, sandy soil is good for longer/bigger rooted crops such as largerooted<br />
carrots, parsnips, and turnips.<br />
them though.<br />
TIME YOUR<br />
PLANTING<br />
Start planting two weeks<br />
before the last frost date<br />
in your area. Flatten and<br />
smooth the top of the<br />
raised bed. Plant seeds<br />
in rows spaced according<br />
to the package directions.<br />
Cover the seeds with potting<br />
soil, sand, or a thin layer of fine garden<br />
soil. Moisten the bed. Keep well<br />
watered. Some roots, such as radishes,<br />
germinate quickly in 2 or 3 days.<br />
Others, such as carrots and parsnips,<br />
may take 2 to 3 weeks to germinate.<br />
You can continue to plant radishes,<br />
carrots, and beets every few weeks<br />
into the summer to enjoy a continual<br />
harvest of these roots.<br />
THIN, THIN, AND THIN<br />
AGAIN<br />
Whether you sow in rows or<br />
broadcast, one thing will be certain,<br />
you will have to thin your root crops.<br />
If you have had small or non-existent<br />
roots in the past, then chances<br />
are you did not thin early<br />
or enough. One week<br />
after they germinate,<br />
thin your roots. Then a<br />
few weeks later, thin<br />
again. The distance<br />
between plants<br />
depends on the<br />
crop. Enjoy the young<br />
thinnings in your<br />
salads for an extra treat.<br />
FERTILIZE... BUT<br />
NOT TOO MUCH<br />
Root crops need some<br />
fertility to grow their best,<br />
but too much nitrogen<br />
fertilizer can cause hairy roots,<br />
or plants with lush green tops but<br />
small roots. Based on a soil test, add<br />
organic fertilizers that are higher in<br />
phosphorous and potassium than<br />
nitrogen. These nutrients are key to<br />
good root formation. Add a thin layer<br />
of finished compost before planting,<br />
but avoid adding fresh manure since<br />
they can be high in soluble nitrogen.<br />
If you are growing in heavy clay soil,<br />
consider adding sand or potting soil<br />
to lighten the bed for better seedling<br />
growth. a floral slip dress. And go for<br />
trainers over biker boots.<br />
getitmagazine.co.za/bloemfontein<br />
8<br />
WEED, FEED AND WATER<br />
Root crops do not compete well with weeds. Weeds can quickly<br />
take over and reduce the yields of your crops. Keep beds well<br />
weeded, usually by hand.<br />
Keep the bed well watered. Water deeply a few times a week rather than<br />
shallowly every day. This will encourage bigger and longer roots.<br />
For all roots except radishes, fertilizer monthly with an organic granular<br />
fertilizer low in nitrogen. Keep pests away with organic sprays. In<br />
general, these root crops do not have many problems with insect and<br />
disease pests.<br />
EAT AND ENJOY<br />
Enjoy the bounty of your harvest. Pick radishes when the roots<br />
form, carrots and beets when the roots are large enough to<br />
munch and have coloured up, and turnips when they are the<br />
size of a small ball. Young turnips have a mild flavour and an<br />
apple-like texture and crunch if you peel them before eating<br />
raw.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 23
PLANT-BASED WINTER<br />
COMFORT COOKING<br />
MADE EASY<br />
NEW<br />
CAULIFLOWER<br />
NOODLES<br />
vegan<br />
PLANT-BASED<br />
MINCE<br />
Simple Truth<br />
Plant-Based Mince<br />
vegan<br />
NO ADDED MSG<br />
NO ARtIFICIAL COLOURS Or<br />
FLavours<br />
NO ARTIFICIAL SWEETENERS<br />
CAULIFLOWER NOODLES<br />
WITH OYSTER MUSHROOMS<br />
AND A BURNT BUTTER<br />
& GARLIC SAUCE<br />
GLUTEN-FREE<br />
FIND ME IN<br />
THE FREEZER<br />
NEW<br />
GLUTEN-FREE<br />
PIZZA<br />
vegan<br />
GLUTEN-FREE PIZZA WITH<br />
TOMATO, FRESH BASIL,<br />
PESTO AND LACTOSE-FREE<br />
C H E E S E .<br />
NEW<br />
PLANT-BASED<br />
PATTIES<br />
Simple Truth<br />
Plant-Based Patties<br />
vegan<br />
NCFOCLBVST/E
FOCUS ON CHECKERS WINTER FOOD<br />
HEARTY HOMESTYLE<br />
WINTER<br />
WARMERS<br />
Made Easy with Checkers<br />
From fuss-free meals<br />
on the couch to<br />
scrumptious dinners<br />
around the table,<br />
Checkers Platinum<br />
Soup Range is<br />
deliciously versatile<br />
and by far the tastiest<br />
way to warm you up<br />
this winter.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 25
Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.<br />
26 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD LAMB<br />
Slow roasted fragrant<br />
LAMB STEW<br />
with Dahl<br />
This winter made easy with a delicious low-and-slow<br />
cooked spicy lamb with dahl.<br />
SERVING: 6<br />
COOKING TIME: 3 hours<br />
YOU WILL NEED<br />
15 ml Ground coriander<br />
15 ml Ground cumin<br />
5 ml Mutton masala<br />
10 ml Paprika<br />
Olive oil, a splash<br />
800g Boneless leg of lamb, trimmed and cut<br />
into bite- size cubes (you could also use mutton)<br />
75 ml Olive oil<br />
2×400g cans Chopped tomatoes<br />
4 Fresh tomatoes, peeled and roughly chopped<br />
250 ml Vegetable stock<br />
Sea salt and freshly ground black pepper, to taste<br />
2 x Whole medium chillies, halved<br />
Fresh rosemary, a few sprigs<br />
METHOD<br />
Mix spices in a large bowl and add the splash of olive oil. Mix well. Add the cubed<br />
lamb meat.<br />
Preheat the oven to 160°C. Heat the oil in a large roasting pan or heavy-based<br />
saucepan. Brown the cubed lamb meat in the oil, stirring occasionally to make<br />
sure they’re evenly browned, about 5 minutes. Turn off the heat.<br />
Transfer the lamb meat to a large roasting pan. Add the canned and fresh<br />
tomatoes, and vegetable stock.<br />
Season to taste. Add a good pinch of salt and black pepper.<br />
Give the whole tray a gentle stir and add the chillies and rosemary. Cover with<br />
foil and roast for 1 hour at 160°C, turning the lamb meat once in the hour. Add<br />
more vegetable stock if it gets too dry.<br />
Reduce the oven‘s temperature to 140°C ,then cook for a further 2 hours. Serve<br />
with dahl.<br />
DAHL (LENTIL CURRY)<br />
200g Red lentils<br />
4cm Piece fresh ginger, peeled and<br />
cut into three slices<br />
2,5ml Ground turmeric<br />
2,5ml Salt<br />
15ml Cooking oil (or ghee)<br />
2 Cloves of garlic, crushed<br />
1 Onion, finely chopped<br />
2,5ml Yellow mustard seeds<br />
5ml Cumin seeds<br />
5ml Ground coriander<br />
2 Green chillies, halved lengthways<br />
30ml Fresh lemon juice<br />
15ml Chopped fresh coriander leaves<br />
METHOD<br />
Place the lentils and 750ml water in<br />
a saucepan, and bring to the boil.<br />
Reduce the heat, add the ginger and<br />
turmeric, and simmer, covered, for 20<br />
minutes, or until the lentils are tender.<br />
Stir occasionally to prevent the lentils<br />
from sticking to the pan. Remove the<br />
ginger and add the salt.<br />
Heat the oil in a frying pan, add the<br />
garlic, onion and mustard seeds and<br />
cook over medium heat for 5 minutes,<br />
or until the onion is golden. Add the<br />
cumin seeds, ground coriander and<br />
chilli and cook for 2 minutes.<br />
Add the onion mixture to the lentils<br />
and stir gently to combine. Add 125ml<br />
water, reduce the heat to low and<br />
cook for 5 minutes. Stir in the lemon<br />
juice and adjust the seasoning if<br />
necessary. Sprinkle with the chopped<br />
fresh coriander. Serve as a side dish<br />
with the lamb.<br />
WINE RECOMMENDATION : Pinot Noir, Rosé or Shiraz<br />
GOOD TO KNOW<br />
Prepare the lamb meat the previous day. Rub the spice mix onto the lamb<br />
and place into 3 large Ziploc bags and chill overnight. Remove from the<br />
fridge at least 30 minutes before cooking.<br />
Grating tomatoes is a simple way to eliminate tough pieces of tomato skin<br />
from a dish without having to peel them.<br />
getitmagazine.co.za/bloemfontein<br />
TIPS<br />
Dahl: never add salt to lentils<br />
before they are cooked and tender.<br />
Salt will draw out any moisture,<br />
so the lentils will remain too<br />
dehydrated to digest easily.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 27
FOCUS ON CHECKERS WINTER FOOD LAMB<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
HEARTY LAMB<br />
STEW<br />
with cheesy<br />
dumplings<br />
When it comes to slowcooking,<br />
nothing compares<br />
to a hearty lamb stew<br />
with cheesy dumplings.<br />
Make yours with Simple<br />
Truth Certified Natural<br />
Lamb from Checkers for<br />
unbelievable flavour.<br />
COOKING TIME:145min<br />
SERVING: 4<br />
INGREDIENTS: 20<br />
YOU WILL NEED: FOR THE LAMB<br />
STEW<br />
Olive oil; for frying<br />
1.2 kg lamb neck slices<br />
Salt and freshly ground pepper<br />
1 Onion; peeled and finely chopped<br />
2 Carrots; peeled and roughly<br />
chopped<br />
2 Sticks celery; roughly chopped<br />
2 Cloves of garlic; crushed<br />
2 Rosemary sprigs<br />
2 Tbsp. (30 ml) tomato paste<br />
1 Tbsp. (15 ml) flour<br />
150 ml White wine<br />
1 litre Lamb or beef stock<br />
2 Large potatoes; peeled and cut into<br />
quarters<br />
250 g Spinach; washed<br />
200 g Baby carrots; peeled<br />
YOU WILL NEED: FOR THE<br />
DUMPLINGS<br />
200 g Self-rising flour<br />
1 tbsp. (15 ml) Rosemary<br />
100 g Butter; cut into blocks<br />
¾ Cup Wyke mature cheddar cheese;<br />
grated<br />
6 Tbsp. (90 ml) yoghurt<br />
METHOD<br />
Season<br />
lamb neck<br />
slices with salt,<br />
pepper and a<br />
little chopped<br />
rosemary.<br />
Heat a heavy-based<br />
pot (one that can go<br />
into an oven) with a little<br />
olive oil and brown lamb<br />
well in batches. Remove<br />
and set aside.<br />
In the same pot, add some<br />
more olive oil and sauté<br />
onions, carrots, celery and garlic until<br />
golden brown.<br />
Stir in the tomato paste and flour and<br />
cook for one minute.<br />
Pour in the wine and allow to bubble<br />
until almost evaporated.<br />
Add the stock, return the lamb to the<br />
pot and cover with a lid.<br />
Season the stew with a little salt and<br />
pepper and simmer gently for about<br />
1 1/2 –2 hours or until the lamb is soft,<br />
tender and falling off the bone.<br />
After an hour of cooking, add the<br />
potatoes, spinach and baby carrots.<br />
Preheat oven to 180 °C.<br />
To make the dumplings: Place flour<br />
and rosemary into a bowl and rub in<br />
the butter until mixture resembles<br />
breadcrumbs.<br />
Add the cheese and just enough<br />
yoghurt to create a soft dough. The<br />
mixture should still be a little sticky.<br />
Gently place golf ball size balls of<br />
dough on top of the stew and bake<br />
in the oven for about 25 minutes or<br />
until dumplings are golden brown and<br />
cooked through.<br />
Serve as is or with mashed potato and<br />
seasonal vegetables.<br />
28 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD LAMB<br />
Sticky Ayoba COLA RIBS<br />
COOKING TIME:180min<br />
SERVING: 4<br />
INGREDIENTS: 13<br />
When it comes to the braai, you can’t go wrong with<br />
liberally basting our thick and tender ribs with this Cola<br />
marinade. It’s the ultimate sweet-sticky glaze!<br />
YOU WILL NEED<br />
2 racks of Lamb Staanribs<br />
YOU WILL NEED: FOR THE BASTING SAUCE<br />
2 Tbsp. (30 ml) oil<br />
1 Tbsp. (15 ml) rosemary; chopped<br />
2 tsp. (10 ml) chilli flakes<br />
1 Onion; chopped<br />
½ Cup (125 ml) butter<br />
3-4 Garlic cloves; minced<br />
1 Cup (250 ml) tomato sauce<br />
2 Tbsp. (30 ml) Dijon mustard<br />
¼ Cup (60 ml) malt vinegar<br />
¼ Cup (60 ml) Worcestershire sauce<br />
1 ½ Cup/can (375 ml) Coca-Cola<br />
Salt and ground black pepper<br />
getitmagazine.co.za/bloemfontein<br />
METHOD<br />
Place ribs in a sandwich grid, as per packet instructions, braai according<br />
to instructions, about 3 hours over coals until the fat has rendered and<br />
crisped.<br />
Heat oil in a saucepan, sauté rosemary, chilli flakes, onion and<br />
seasoning until softened. Stir through butter, garlic, tomato sauce,<br />
mustard, sugar, Worcestershire sauce and Coca-Cola.<br />
Bring to the boil, reduce heat to a simmer, stirring often until the sauce<br />
has thickened.<br />
Adjust seasoning, allow cooling. Blend sauce until smooth.<br />
Carefully baste ribs liberally 2 hours into braaing until ribs are<br />
deliciously sticky.<br />
Serve with wedges of lime or lemon and buttery garlic bread.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 29<br />
Recipe: WWW.CHECKERS.CO.ZA
FOCUS ON CHECKERS WINTER FOOD PORK<br />
Pork Belly<br />
Hot Pot<br />
Take comfort food to the next level by<br />
adding dried mushrooms, noodles, pak<br />
choi and ginger to tender pork belly.<br />
PREP TIME: 180min<br />
SERVING: 4<br />
YOU WILL NEED<br />
1.5 kg pork belly<br />
50 g dried mushrooms<br />
1 piece of ginger; peeled<br />
1 litre water<br />
1 packet Simple Truth Chicken Bone Broth<br />
150 ml light soy sauce<br />
50 ml dark soy sauce<br />
120 g sugar<br />
4 star anise<br />
3 cinnamon sticks<br />
3 dried chillies<br />
6 spring onions<br />
1 packet Simple Truth Turmeric Noodles; cooked, to<br />
serve<br />
4 pak choi; halved & blanched, to serve<br />
2 soft boiled eggs; to serve<br />
Fresh spring onion; to garnish<br />
TRY ME<br />
METHOD:<br />
Cut the pork belly into bite size squares and place in<br />
a pot of simmering water.<br />
Simmer for 10 minutes, removing any scum, then<br />
strain.<br />
Slice the ginger thinly and add to a pot with the 1<br />
litre of water and the chicken bone broth. Return the<br />
pork belly to the cooking liquid and simmer for 45<br />
minutes, skimming occasionally.<br />
Add the soy sauces, sugar, star anise, cinnamon,<br />
chillies and spring onions. Place the lid on and<br />
simmer for another 1½ hours or until pork is tender.<br />
Add the dried mushrooms 30 minutes towards the<br />
end of cooking time.<br />
Serve with egg noodles, pak choi, soft boiled eggs<br />
and fresh spring onion.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 31
FOCUS ON CHECKERS WINTER FOOD PORK<br />
Pork Noodle Stir Fry<br />
Create a wonderful gourmet meal in no time<br />
thanks to this easy pork noodle stir fry recipe.<br />
BY ZOLA NENE<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
PREP TIME: 35min<br />
SERVING: 4<br />
YOU WILL NEED<br />
500 g Farmstead pork fillet<br />
2 tbsp. 5-spice<br />
2 tbsp. oil<br />
1 pepper; sliced<br />
1 carrot; cut into matchsticks<br />
1 cup chopped cabbage<br />
2 baby marrows; chopped<br />
1 cup chopped spinach<br />
1 tbsp. chopped garlic<br />
1 tbsp. chopped ginger<br />
Chopped Chilli to taste<br />
4 tbsp. soy sauce<br />
½ cup Simple Truth Sweet Chilli Sauce<br />
100 g Simple Truth Sweet Potato Noodles; cooked<br />
METHOD<br />
Slice pork into strips, then season with 1 tablespoon<br />
of 5-spice.<br />
Heat the oil in a pan, then add the pork and stir fry<br />
for a minute.<br />
Add peppers, carrots and remaining 5-spice, then fry<br />
for a couple of minutes.<br />
Add cabbage, marrows, spinach, garlic, ginger and<br />
chilli, then stir fry until veggies begin to soften.<br />
Add soy sauce, sweet chilli sauce and noodles, then<br />
toss well until everything is combined. Serve.<br />
TRY ME<br />
32 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD WINE<br />
ENJOY<br />
All the Best Wines<br />
at Supermarket Prices<br />
You don’t have to<br />
travel far to enjoy<br />
the best local and<br />
international wines<br />
at prices you will<br />
love.<br />
Simply stop at your nearest Checkers<br />
Wine Route and discover local<br />
legends, international favourites, old<br />
classics and new delights. This is also<br />
where you’ll find our limited-edition<br />
Odd Bins, exclusive to Checkers and<br />
loved nationwide! With such an<br />
accomplished selection to choose<br />
from, why shop anywhere else?<br />
Introducing Checkers Premium Wine Selection<br />
They have wines for almost every taste and budget. However, they are<br />
particularly proud to bring you their premium selection from both local and<br />
international estates. These extra special, sommelier-approved wines will elevate<br />
any occasion and turn you into the toast of the town. Visit our Wine Route for<br />
these perfectly balanced, premium blends and vintages.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 33
FOCUS ON CHECKERS WINTER FOOD VENISON<br />
INGREDIENTS FOR YOUR BOBOTIE<br />
1 Medium onion, finely chopped<br />
100ml Oil, Canola<br />
40 ml Curry powder<br />
10 ml Turmeric<br />
150 ml Venison stock (or milk)<br />
2 Thick slices of brown bread soaked in<br />
venison stock (or milk)<br />
1 kg Minced venison<br />
250g Pork mince<br />
30ml Fruit chutney<br />
2 Eggs, beaten<br />
Salt and pepper<br />
METHOD<br />
Soak the bread in the venison stock or<br />
milk.<br />
Sauté the onion in half of the oil<br />
until soft. Add the curry powder and<br />
turmeric and stir for about 1 minute.<br />
Heat the rest of the oil in the pan and<br />
add the mince (both venison and pork),<br />
fry until crumbly. Remove from heat.<br />
Add the chutney and beaten eggs.<br />
Season with salt and freshly ground<br />
black pepper. Stir thoroughly. Add the<br />
bread and the soaking liquid.<br />
Spoon the meat into a greased oven<br />
dish.<br />
Press the quinces (recipe below) lightly<br />
into the bobotie mixture. Cover the<br />
bobotie with the cheese crust crumbs.<br />
Bake for 35 minutes or until the crust is<br />
light brown and set on top.<br />
getitmagazine.co.za/bloemfontein<br />
VENISON<br />
BOBOTIE<br />
WITH QUINCES AND CHEESE CRUST<br />
HONEY BAKED QUINCES<br />
3 Quinces<br />
250 ml Water<br />
2ml Salt<br />
60 ml Lemon juice<br />
160ml Honey<br />
2ml Five-Spice powder<br />
1Star anise, whole<br />
1Cinnamon stick<br />
METHOD<br />
Peel and core the quinces and cut into<br />
quarters. Place in acidulated water to<br />
prevent browning (water and lemon<br />
juice)<br />
Combine the water, salt, lemon juice,<br />
honey, five spice, cinnamon and star<br />
anise in a large sauce pan and bring to<br />
the boil<br />
Add the quince quarters and poach<br />
them in the simmering liquid for about<br />
30 minutes until soft.<br />
Remove the quince quarters and<br />
transfer to a bowl. Boil the poaching<br />
liquid uncovered until syrupy.<br />
Drizzle the syrup over the quince. Use<br />
as a side dish with gammon or with<br />
the venison bobotie.<br />
Can also be served as a dessert with<br />
ice cream or thick cream.<br />
Bobotie, a classic South<br />
African dish with a spicy bite<br />
and a touch of sweet, is quite<br />
easy to make. It teases your<br />
taste buds even more when<br />
made with venison meat.<br />
OVEN: 160°C<br />
SERVING: 6-8<br />
CHEESE CRUST<br />
140 g Cake flour<br />
2,5 ml Baking powder<br />
2,5 ml Salt<br />
125 g Butter, cut into dice size cubes<br />
100 g Cheddar cheese, grated<br />
METHOD<br />
Mix all the dry ingredients together.<br />
Add the butter and rub into the flour<br />
until it resembles fine mealie meal.<br />
Add the grated cheese and lightly mix<br />
with the crust crumbs. Use for venison<br />
bobotie crust.<br />
Go to www.getitmagazine.co.za for<br />
the venison stock recipe<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 35<br />
Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.
FOCUS ON CHECKERS WINTER FOOD VENISON<br />
Venison &<br />
Sweet Potato Potjie<br />
COOKING TIPS<br />
You can cook the potjie on a<br />
slow fire for 2–3 hours – make<br />
sure you place coals on the lid if<br />
you are using an open fire.<br />
Venison and sweet potatoes are a perfect match in this hearty recipe. You’ll enjoy the<br />
enticing sauce with its combination of subtle sherry, rosemary and celery flavours.<br />
PREP TIME: 180min<br />
SERVING: 4<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
YOU WILL NEED<br />
Oil for frying<br />
1 kg Bushveld Pride venison pack<br />
(available exclusively at Checkers)<br />
1 Large onion, chopped<br />
2 Large carrots, roughly sliced<br />
2 Celery stalks, roughly sliced<br />
2 Cloves garlic, mashed<br />
1/3 Cup sherry<br />
5 Anchovy fillets<br />
400 g Tin chopped tomatoes<br />
1 tsp. Mixed spice<br />
1 Cup beef stock<br />
2 Large sweet potatoes; sliced<br />
Salt and pepper to taste<br />
Rosemary gremolata:<br />
3 Tbsp fresh rosemary needles, finely<br />
chopped<br />
Rind of 1 lemon; grinded<br />
METHOD<br />
Preheat the oven to 150 °C.<br />
Heat the oil in an ovenproof casserole with lid.<br />
Add the onion, carrots, celery and garlic, and fry until the onions are soft.<br />
Remove and set aside.<br />
Fry the meat in batches until browned, and set aside.<br />
Pour the sherry into the pan to deglaze it, making sure you scrape off the<br />
bits stuck to the bottom.<br />
Add the anchovies and stir-fry for a few minutes.<br />
Add the vegetables, tomatoes, mixed spice, salt and pepper, and give it a<br />
good stir.<br />
Add the stock and mix with all the ingredients.<br />
Place the meat back into the pot and cover it with the sliced sweet<br />
potatoes.<br />
Add the lid and cook in the oven for 2–2 ½ hours until the meat is<br />
meltingly tender.<br />
While the potjie cooks, make the gremolata by mixing the ingredients.<br />
Serve the potjie with a spoonful of gremolata on top and some polenta<br />
or mashed potatoes to mop up the sauce.<br />
36 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD SOUP<br />
Vegan Roasted<br />
Vegetable Soup<br />
CHEF’S TIPS<br />
Serve the warm<br />
soup with a dash of<br />
the Forage & Feast<br />
Turkish balsamic<br />
reduction<br />
For more soup goodness, try this one.<br />
It’s easy to make and good for you too.<br />
SERVING: 6<br />
YOU WILL NEED<br />
500g each Butternut chunks, cauliflower florets and baby marrow cut into rough<br />
pieces<br />
1ea Sliced onion<br />
4 Large tomatoes<br />
1ea Garlic clove, crushed<br />
75ml Olive oil<br />
Salt and freshly ground black pepper<br />
Forage & Feast Turkish balsamic reduction<br />
METHOD<br />
Cook the butternut chunks in a pot with boiling salted water for 10 minutes.<br />
Peel the tomatoes, remove the seeds and cut into quarters.<br />
Toss the above ingredients (together with the butternut and tomatoes) well in a<br />
bowl and then spread onto a baking tray. Oven roast at 180°C until cooked.<br />
getitmagazine.co.za/bloemfontein<br />
YOU WILL NEED<br />
FOR THE SOUP<br />
1x can Simple Truth coconut milk<br />
(400ml)<br />
1x can Chickpeas (rinse and remove<br />
the ‘husks’ from the chickpeas)<br />
1ea Nob of ginger, peeled (1cm piece)<br />
Handful of fresh coriander<br />
500 ml Vegetable stock<br />
Seasoning<br />
METHOD<br />
Tip the oven-roasted ingredients<br />
into a food processor or blender,<br />
add the coconut milk, chickpeas,<br />
ginger, coriander and vegetable stock.<br />
Blitz until smooth. Bring the soup<br />
ingredients back to a boil, season well.<br />
Serve with fresh baked sourdough<br />
bread.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 37<br />
Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.
FOCUS ON CHECKERS WINTER FOOD SOUP<br />
9-in-1 Vegetable Soup<br />
with Baguette Crisp Toast<br />
Impress your family with this<br />
delicious vegetable soup.<br />
Thankfully this meal takes just a<br />
few minutes to put together and<br />
the baguettes are the perfect<br />
addition.<br />
PREP TIME: 10min<br />
SERVING: 2<br />
YOU WILL NEED<br />
600 g packet of Platinum Soups 9-in-1<br />
Vegetable Soup<br />
Cocktail tomatoes; halved<br />
Fresh basil<br />
4 Tbsp. of Deli Basil Pesto<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
METHOD<br />
Preheat the oven to 170 °C<br />
and let the baguette slices<br />
toast for 10 – 15 minutes<br />
or until golden brown.<br />
Add oil to a skillet or<br />
stainless steel pan and<br />
preheat; then add the<br />
cocktail tomatoes to<br />
the oil and cook for<br />
5 minutes, stirring<br />
occasionally over<br />
medium to high heat.<br />
These tomatoes can<br />
also be roasted in an air<br />
fryer.<br />
Heat the Platinum Soups<br />
9-in-1 Vegetable Soup as<br />
per packet instructions.<br />
GRAB & GO<br />
DELI SOUPS<br />
Available at<br />
Checkers &<br />
Checkers Hyper<br />
350ml<br />
600ml<br />
900ml<br />
38 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD SOUP<br />
Rich & Creamy<br />
Mushroom Soup<br />
with Croutons and Fresh Herbs<br />
It’s a warm creamy delight<br />
that has just the right<br />
additions to the bowl; you’ve<br />
just found your new winter<br />
favourite in this Platinum<br />
Soups Creamy Mushroom<br />
Soup with Simply Great<br />
Cheese & Onion Croutons<br />
and fresh herbs.<br />
PREP TIME: 10min<br />
SERVING: 2<br />
YOU WILL NEED<br />
600 g Packet of Platinum Soups Creamy Mushroom Soup<br />
A handful of exotic mushrooms of your choice<br />
Parmesan cheese, grated<br />
185 g Cultured cream / crème fraiche<br />
Fresh parsley, chopped<br />
Fresh thyme, chopped<br />
Fresh chives, chopped<br />
Simply Great Cheese & Onion Croutons<br />
Extra virgin olive oil<br />
Truffle oil (to pour over soup, if desired)<br />
METHOD<br />
Fry mushrooms in a pan with olive oil, salt and pepper until<br />
cooked, and set aside.<br />
Heat the Platinum Soups Creamy Mushroom Soup as per<br />
packet instructions.<br />
While the soup heats up, prepare the parsley, thyme and<br />
chives.<br />
Mix crème fraiche, 3 tablespoons of olive oil and chives<br />
together in a bowl until well combined.<br />
Pour the hot soup into a bowl.<br />
Garnish the soup with pan-fried mushrooms, a good<br />
sprinkle of Parmesan cheese, chopped parsley, thyme and<br />
chives.<br />
Add a decent dollop of crème fraiche mixture and a drizzle<br />
of truffle oil.<br />
Add a few of the Simply Great Cheese & Onion croutons,<br />
and enjoy.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 39
CHICKEN CHUTNEY CURRY & RICE<br />
Ingredients:<br />
• 500g Tastic Nature’s Basmati Rice<br />
• 250g Chicken pieces<br />
• Mild masala curry paste<br />
• A bush of fresh coriander<br />
• Beetroot in vinegar (bottled)<br />
• Fresh pineapple<br />
• 50g Chillies (green or red)<br />
• Fresh mangoes<br />
Method:<br />
1. Cut the chicken pieces into small portions and fry till brown. Remove from heat. 2. Chop and fry the onions with the<br />
green pepper mangoes and pineapple in the oil used to brown the chicken. 3. Add chopped garlic with chopped chillies<br />
into the pan and then the chicken. 4. Add the masala paste and reduce the heat to cook low till the meat falls off the<br />
bone and the sauce is nice and thick.<br />
Hot Beetroot Chutney side<br />
1. Finely chop the canned beetroot and add chopped chillies with liberal helpings of fruit chutney. 2. Top with chopped<br />
coriander and serve as side. Cook the Tastic Rice according to method on package and then set aside when cooked to<br />
cool. Add lavender flowers or rosemary leaves to the rice to enhance the colour and aroma.
FOCUS ON CHECKERS WINTER FOOD OSTRICH<br />
Make your VENISON STOCK<br />
2kg Venison bones with bits of meat<br />
50 ml Cooking oil<br />
Mixed herb bunch, e.g. rosemary,<br />
thyme, parsley<br />
2 Onions, studded with cloves<br />
2 Carrots, peeled and cut into chunks<br />
2 Celery sticks, trimmed, washed and<br />
sliced<br />
2 Leeks, washed and sliced<br />
5ml Tomato paste<br />
6ea Black pepper corns<br />
1ea Bay leaf<br />
Method for your stock<br />
Use a large pot and sweat the<br />
vegetables and herbs in the cooking<br />
YOU WILL NEED oil, toss and turn the vegetables<br />
10 ml olive or occasionally canola oil until richly browned. Add<br />
1 large onion; the peeled tomato & finely paste and caramelize to a<br />
chopped deep brown colour, add the venison<br />
10 ml mustard bones seeds and or also 5 ml brown mustard them to a deep<br />
powder brown colour.<br />
500 g ostrich Add steak; enough cut into cold small water to cover all<br />
cubes the ingredients in the pot – simmer for<br />
15 ml flour 3- 4h.<br />
OSTRICH<br />
10 ml beef stock Strain powder; the stock low-salt, to remove if all the<br />
possible solids.<br />
30 ml (1 x 50 Use g sachet) as required tomato for paste soups and sauces.<br />
10 ml tomato sauce<br />
COOKING TIME: 40min<br />
SERVING: 4<br />
YOU WILL NEED<br />
10 ml olive or canola oil<br />
1 large onion; peeled & finely<br />
chopped<br />
10 ml mustard seeds or 5 ml mustard<br />
powder<br />
500 g ostrich steak, cut into small<br />
cubes<br />
15 ml flour<br />
10 ml beef stock powder, low-salt, if<br />
possible<br />
30 ml (1 x 50 g sachet) tomato paste<br />
10 ml tomato sauce<br />
2 ml sugar<br />
15 ml balsamic vinegar<br />
15 ml soy sauce<br />
30–45 ml sweet sherry<br />
5 ml dried oregano or 20 ml chopped<br />
fresh oregano<br />
300 g mushrooms, sliced (a mix of<br />
oyster, brown & button works well)<br />
2 ml salt<br />
Freshly ground black pepper<br />
30 ml chopped fresh parsley<br />
getitmagazine.co.za/bloemfontein<br />
TOMATO & MUSHROOM<br />
GOULASH WITH SHERRY<br />
This creamy, saucy ostrich and mushroom delight is a<br />
wonderful accompaniment to pasta or rice. It’ll be ready to<br />
enjoy in just 40 minutes.<br />
METHOD<br />
Heat the oil in a large shallow saucepan and sauté the onion until glossy.<br />
Add the mustard seeds (or powder), stirring until the seeds begin to pop.<br />
Add the meat. Sprinkle with the flour and stock powder. Stir until well mixed and<br />
the meat is lightly browned.<br />
Add the tomato paste, tomato sauce, sugar, vinegar, soy sauce, sherry and<br />
enough water (about 125 ml) to just cover the meat. Cover and reduce the heat<br />
and simmer for about 20 minutes.<br />
Add the oregano and mushrooms and cook uncovered for another 15 minutes.<br />
Season with the salt and pepper and stir in the chopped parsley.<br />
Serve on cooked pasta or rice with your favourite vegetables.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 41<br />
Recipe: WWW.CHECKERS.CO.ZA
FOCUS ON CHECKERS WINTER FOOD STEAKHOUSE CLASSIC<br />
PICANHA STEAK<br />
WITH CHIMICHURRI SAUCE<br />
A hearty meal as well as<br />
a stunning addition to the<br />
table, this picanha recipe<br />
lets you enjoy Brazil’s most<br />
famous cut with lentils and<br />
chimichurri sauce.<br />
COOKING TIME: 30min<br />
SERVING: 6<br />
YOU WILL NEED<br />
For the steak:<br />
1 whole picanha steak; about 2 kg<br />
Salt and pepper<br />
Chimichurri Sauce<br />
Small bunch of parsley, leaves only;<br />
finely chopped<br />
2–3 chillies; seeded and chopped<br />
15 ml dried oregano<br />
5 ml paprika<br />
125 ml olive oil<br />
60 ml red wine<br />
Vinegar<br />
Sides:<br />
Matchstick chips with mayonnaise<br />
Chopped gherkins<br />
A salad of rocket, tomato and onion<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
METHOD<br />
Steak: Rub the meat all over with oil<br />
and season well with salt and pepper.<br />
Set aside for 10 min.<br />
Sauce: Mix the ingredients and set<br />
aside.<br />
To complete: Rapidly seal the meaty<br />
side of the steak over hot coals. Turn<br />
so the fatty side faces down.<br />
Raise the grill and braai until the fatty<br />
layer is crisp, most of the fat has been<br />
rendered and the meat is cooked to<br />
the desired degree of doneness.<br />
Leave to rest for 10 min. so the juices<br />
can be reabsorbed, then slice.<br />
42 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD STEAKHOUSE CLASSIC<br />
PRIME RIBEYE<br />
WITH GREEN PEPPERCORN SAUCE<br />
Perfectly cooked meat topped with a tasty pepper sauce means you can treat your loved<br />
ones to a divine, filling and tasty dish.<br />
COOKING TIME: 30min<br />
SERVING: 4<br />
YOU WILL NEED<br />
Butter and oil for frying<br />
4 thick prime ribeye steaks, 250 g each<br />
60ml brandy<br />
50ml butter<br />
2ml English mustard<br />
20ml green peppercorns, lightly<br />
crushed<br />
200ml beef stock<br />
25ml fresh cream<br />
Salt and black pepper<br />
METHOD<br />
Heat the oil in a large shallow<br />
saucepan and sauté the onion until<br />
glossy.<br />
Add the mustard seeds (or powder),<br />
stirring until the seeds begin to pop.<br />
Add the meat. Sprinkle with the flour<br />
and stock powder. Stir until well mixed<br />
and the meat is lightly browned.<br />
Add the tomato paste, tomato sauce,<br />
sugar, vinegar, soy sauce, sherry and<br />
enough water (about 125 ml) to just<br />
cover the meat. Cover and reduce<br />
the heat and simmer for about 20<br />
minutes.<br />
Add the oregano and mushrooms<br />
and cook uncovered for another 15<br />
minutes.<br />
Season with the salt and pepper and<br />
stir in the chopped parsley.<br />
Serve on cooked pasta or rice with<br />
your favourite vegetables.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 43
PROTEIN DONE<br />
WELL THIS WINTER<br />
Feast in style with our wide range of locally<br />
sourced proteins.<br />
FREE-RANGE<br />
EGGS<br />
100% South african grown<br />
NEW<br />
FREE-RANGE<br />
CHICKEN<br />
100% South african grown<br />
100% South african grown<br />
CERTIFIED<br />
NATURAL<br />
LAMB<br />
A Diet Free from<br />
animal by products<br />
i<br />
NO ADDED GROWTH<br />
HORMONES OR<br />
PROMOTERS<br />
THE FIRST SUPPLIER OF<br />
CERTIFIED NATURAL LAMB<br />
SINCE 2004<br />
NCFOCLBVST/E<br />
44 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong>
FOCUS ON CHECKERS WINTER FOOD CHICKEN<br />
TIPS<br />
Coconut cream is richer and<br />
thicker than coconut milk, with<br />
a higher ratio of coconut to<br />
water.<br />
CHICKEN<br />
AND SPINACH KORMA<br />
Korma refers to the style of curry –<br />
rich and smooth, including almonds, onion and often vegetables.<br />
SERVING: 4<br />
YOU WILL NEED<br />
15ml oil, Canola<br />
1ea Large onion, chopped<br />
4-6 Chicken breast fillets, cut into strips<br />
2ml Turmeric<br />
80g Green curry paste<br />
100g Ground almonds<br />
1 can (410ml) Simple Truth coconut milk or cream<br />
175ml Plain yoghurt<br />
60ml Fresh coriander, chopped (a few whole sprigs for garnish)<br />
Freshly ground black pepper and salt<br />
150g Baby spinach<br />
METHOD<br />
Heat the oil in a saucepan and stir-fry the onion for a few minutes or<br />
until fragrant.<br />
Season the chicken breast strips and add to the saucepan – stir-fry in<br />
batches for 5 minutes – remove the chicken strips from the pan.<br />
Stir in the turmeric, curry paste and almonds.<br />
Add the coconut milk, yoghurt and coriander and heat until the<br />
mixture is about to boil.<br />
Add the chicken and simmer to completely cook the chicken – add<br />
the spinach and heat until the spinach is wilted.<br />
Serve with Basmati rice and coriander salsa (see recipe).<br />
Dhania / Coriander salsa<br />
YOU WILL NEED<br />
90g Fresh coriander, including the roots,<br />
roughly chopped<br />
25g Desiccated coconut (60ml)<br />
15ml Soft brown sugar<br />
15ml Grated fresh ginger<br />
1 Small onion, chopped<br />
30ml Fresh lemon juice<br />
1-2 Small green chilies, seeded<br />
METHOD<br />
Place all the ingredients, and 5ml salt, in a<br />
food processor and process for 1 minute,<br />
or until finely chopped. Refrigerate until<br />
ready to serve. Serve chilled.<br />
RECOMMENDED WINE:<br />
Chardonnay, Riesling or Pinot Noir<br />
Recipe: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 45
FOCUS ON CHECKERS WINTER FOOD CHICKEN<br />
CREAMY SUNDRIED<br />
TOMATO PESTO<br />
CHICKEN<br />
BY ZOLA NENE<br />
This creamy sundried tomato pesto<br />
chicken dish for dinner or Sunday lunch<br />
will be the centre of attention, thanks to<br />
its incredible flavour and aroma.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
TRY ME<br />
COOKING TIME: 45min<br />
SERVING: 4<br />
YOU WILL NEED<br />
8 Simple Truth Free-Range Chicken Thighs and<br />
Drumsticks; skin and bone included<br />
Salt and pepper<br />
2 tbsp. olive oil<br />
2 onions; sliced<br />
2 garlic cloves; sliced<br />
125 g Checkers Deli Sundried Tomato Pesto<br />
2 tbsp. Simple Truth honey<br />
1 tin coconut milk<br />
160 g sugar snaps/mangetout<br />
METHOD<br />
Season chicken with salt and pepper.<br />
Heat olive oil in a pan, then add chicken and cook<br />
until browned on both sides. Remove chicken from<br />
the pan and set aside.<br />
To the same pan, add more oil if necessary, add the<br />
onions and garlic and sauté over medium heat until<br />
onions have softened.<br />
Stir in the tomato pesto, honey and coconut milk; then<br />
bring to a simmer.<br />
Return the chicken to the pan, cover and simmer for<br />
20 minutes until chicken is cooked through and the<br />
sauce is slightly reduced.<br />
While the chicken is cooking, pour boiling water<br />
over the mangetout and leave to stand for 2 minutes<br />
before draining and rinsing in cold water.<br />
Stir in the sugar snaps, season to taste and then<br />
simmer for another minute. Serve with steamed rice to<br />
soak up the sauce.<br />
46 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD CURRY<br />
SLOW COOKED<br />
PUMPKIN &<br />
SWEET POTATO CURRY<br />
COOKING TIME: 180min<br />
SERVING: 4<br />
YOU WILL NEED<br />
2 tbsp. (30 ml) olive oil<br />
1 onion; peeled & chopped<br />
1 tbsp. (15 ml) medium curry powder<br />
2 tsp. (10 ml) ground cumin<br />
1 tsp. (5 ml) ground coriander<br />
½ tsp. (3 ml) turmeric<br />
½ tsp. (3 ml) chilli flakes<br />
1.25 kg peeled & chopped sweet potato &<br />
pumpkin cubes<br />
2 garlic cloves; peeled & crushed<br />
1 can (410 g) coconut milk<br />
1½ cups (375 ml) vegetable stock<br />
Juice of 2 limes<br />
Handful fresh coriander<br />
Salt & pepper<br />
Rotis or naan, heated according to packet<br />
instructions; to serve<br />
METHOD<br />
Heat oil in a large pot and fry onion and spices<br />
until soft and fragrant.<br />
Add sweet potato and pumpkin and fry for 5<br />
minutes.<br />
Place all ingredients in a slow cooker and<br />
add the garlic, coconut milk and stock. Stir to<br />
combine, set to medium and cook for 3 hours<br />
or until tender.<br />
Stir through lime juice and chopped<br />
coriander, then season just before serving<br />
with roti or naan.<br />
TIP<br />
Set your slow cooker to work during the afternoon and come dinner<br />
time, you can sit down to this hearty and flavourful curry.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 47
NEW<br />
NEW<br />
1,1kg<br />
NEW<br />
NCFOCLBVST/E
FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST<br />
CHEESY VETKOEK<br />
with Strawberry & Peppadew Jam<br />
YOU WILL NEED: FOR THE VETKOEK<br />
360 g Cake wheat flour<br />
1 tsp. (5 ml) salt<br />
1 Tbsp. (15 ml) sugar<br />
80 g Kasselshoop pickled onion Cheddar, plus 100 g to serve; all grated<br />
1 Cup (250 ml) lukewarm water<br />
10 g (1 packet) Instant dry yeast<br />
Sunflower oil, for frying<br />
YOU WILL NEED: FOR THE RED ONION MARMALADE<br />
2 Tbsp. (30 ml) Olive oil<br />
1 red onion; peeled and finely sliced<br />
¼ Cup (60 ml) red wine<br />
¼ Cup (60 ml) sugar<br />
¼ Cup (60 ml) red wine vinegar<br />
1 Star anise<br />
YOU WILL NEED: FOR THE STRAWBERRY AND PEPPADEW JAM<br />
2 Tbsp. (30 ml) Olive oil<br />
1 Onion; peeled and finely chopped<br />
1 Cup (250 ml) PEPPADEW® mild Piquanté Pepper; finely chopped, plus 2–3 tbsp.<br />
(15–45 ml) brine<br />
1 Cup fresh strawberries; diced<br />
2 Tbsp. (30 ml) sugar<br />
¼ Cup (60 ml) white wine vinegar<br />
getitmagazine.co.za/bloemfontein<br />
COOKING TIME:100min<br />
SERVING: 4<br />
INGREDIENTS: 19<br />
This recipe for cheesy vetkoek with strawberry &<br />
peppadew jam has the comfort of a traditional dish<br />
with exciting flavours – the strawberries are the secret<br />
ingredient you never knew you needed!<br />
METHOD: FOR THE VETKOEK<br />
Place flour, salt, sugar and cheese in a<br />
medium-sized mixing bowl.<br />
Mix the yeast into the lukewarm water<br />
and allow to stand for 5 minutes.<br />
Add the yeast mixture to the dry<br />
ingredients and knead to form a<br />
smooth dough.<br />
Cover bowl with a clean tea towel and<br />
set aside in a warm place to rise for<br />
about an hour.<br />
Now divide your dough into evenly<br />
sized balls (the size of golf balls)<br />
and allow to prove (rise again) for 5<br />
minutes before frying.<br />
Heat the oil in a medium-sized pot<br />
over low to medium heat.<br />
Fry vetkoek for 2 minutes on each side<br />
or until golden brown and cooked<br />
through.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 49<br />
Recipe: WWW.CHECKERS.CO.ZA
Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.<br />
50 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST<br />
JAFFLES<br />
with Sweet Milk-tart filling<br />
Yes, you heard right! Whether you are camping or just<br />
want to surprise your guests with something traditional<br />
with a twist, this is it! Milk-tart jaffles are perfect to end<br />
your winter braai.<br />
YOU WILL NEED: CRÈME PÂTISSIÉRE (AKA MILK-TART FILLING!)<br />
Yields: 1, 5 L<br />
(Can make ½ of recipe)<br />
500ml Milk<br />
125g Sugar<br />
Pinch of salt<br />
3ea Egg yolks<br />
45g Corn starch (Maizena)<br />
5ml Vanilla essence<br />
15g Butter<br />
METHOD<br />
Make a slurry (mixture) with the corn starch and a little of the cold milk<br />
In a medium size saucepan, bring the remaining milk with the salt and half of the<br />
sugar to scalding point<br />
Combine the yolks with the starch slurry and the rest of the sugar<br />
Temper the hot milk into the egg mixture, whilst whisking continuously. Strain<br />
the mixture through a sieve into a clean saucepan. Place over low heat and<br />
thicken whilst constantly whisking, 3-5 minutes<br />
Add the butter and the vanilla essence. Remove the saucepan from the heat and<br />
pour the mixture into a clean bowl<br />
Store with plastic wrap placed on the surface of the custard and place in the<br />
fridge to chill<br />
Remove from fridge and whip with the paddle attachment of a food mixer to<br />
a smooth cream before use. Spoon onto the jaffle (see instructions on how to<br />
with milk-tart jaffle)<br />
TO MAKE: THE MILK-TART JAFFLE<br />
YIELDS: 2X JAFFLES<br />
Follow the instructions and bake a<br />
sheet of puff pastry in the oven until<br />
cooked and golden brown.<br />
Cut two circles from the pastry, the<br />
size of the jaffle pan; repeat with two<br />
more pastry discs.<br />
Brush some melted butter onto the<br />
inside of the jaffle pan. Position the<br />
pastry onto the jaffle pan and spoon<br />
a good scoop of the milk- tart filling<br />
onto one half.<br />
Cover with the remaining pastry<br />
disc. Close the jaffle pan and<br />
position over medium coals for<br />
about 3 minutes per side or use a<br />
gas flame to complete the jaffle.<br />
Remove from the heat, cool slightly<br />
and dust with icing sugar or<br />
cinnamon sugar – serve with fresh<br />
berries.<br />
Continue in the same manner with<br />
the second jaffle. Serve with vanilla<br />
ice cream and more of the milk-tart<br />
filling.<br />
WINE RECOMMENDATION: ODD Bins 23 Methode Cap Classique<br />
Flavours of raspberry and strawberry sherbet with a crisp dry finish.<br />
Available Exclusive to Checkers & Checkers Hyper<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 51
SOUTH AFRICA’S FIRST<br />
MICHELIN STAR CHEF<br />
COLD EXTRACTED<br />
EXTRA VIRGIN OLIVE OIL<br />
Enjoy only the finest olive oil, cold-extracted from<br />
a blend of 3 select olive varietals, grown and nurtured<br />
on the banks of the Breede River.<br />
GIVES CHECKERS’ NEW<br />
RANGE THE STAMP<br />
OF APPROVAL<br />
“It’s indulgence,<br />
uncompromised.”<br />
Jan Hendrik<br />
van der<br />
Westhuizen<br />
NCFOCLBVST/E<br />
CAREFULLY SLOW-COOKED<br />
UNIQUE FLAVOUR INFUSIONS<br />
EASY<br />
CARVING<br />
PORK BELLY ROAST<br />
Our beechwood-smoked pork belly<br />
is tender, subtly flavoured, and<br />
easy to carve.<br />
TRIPLE-<br />
LAYERED<br />
CHOCOLATE &<br />
CARAMEL CAKE<br />
This decadent, locally crafted cake is made<br />
with real cream cheese and comes with<br />
a finish-at-home crunchy topping.<br />
Specially Selected<br />
BRINGS OUT THE BEST IN<br />
YOUR BRAAIED FARE
Chef Suné shares her<br />
ADVERTORIAL<br />
ROOTED PASSION<br />
for cooking<br />
Photographer: ZITA OLINGER<br />
“After years in the industry, I<br />
have realised that there is no<br />
such thing as perfect food –<br />
only the idea thereof.”<br />
This is a belief of <strong>Bloem</strong>fontein’s social<br />
food guru, recipe book author and owner<br />
of The Upper Crust in <strong>Bloem</strong>fontein,<br />
Chef Suné Niemand. She has developed<br />
a “patchwork philosophy” of food, which<br />
also bears the imprint of many great food<br />
professionals who have crossed her path<br />
over the years.<br />
Suné has a deep routed passion for<br />
everything related to food – from<br />
preparation to presentation. She recently<br />
received the first Appreciation Award<br />
from the FS branch of the SA Chefs<br />
Association this year.<br />
She is greatly inspired by the latest range<br />
and fresh products available at Checkers,<br />
and emphasises the importance of using<br />
only quality ingredients in her dishes.<br />
“You know, chefs can do magic with<br />
food, but without truly fine ingredients it<br />
can be a disaster.”<br />
Suné shares her favourite Checkers<br />
product with Get It, which is the Forage<br />
and Feast aged 250 ml Balsamic vinegar.<br />
“This Acetao Balsamico is aged in<br />
wooden barrels, has a distinct dark<br />
colour and an intense sweet-acid taste<br />
combined with a subtle woody aroma.<br />
It absolutely complements almost every<br />
dish. TRY it!”
FOCUS ON WINTER FOOD EGGS<br />
Recipes provided by TOPLAY. For more recipes like these, make sure you get some EGGspiration at www.toplay.co.za<br />
RECIPES TO GET<br />
EGGcited<br />
ABOUT<br />
The cold winter<br />
weather begs for<br />
food that warms the<br />
soul and is easy to<br />
make. For a happy<br />
tummy during a<br />
chilly day, look no<br />
further than eggs!<br />
Coconut Bundt Cake<br />
Win your guests over with<br />
a beautiful bundt cake.<br />
This easy to make coconut<br />
bundt cake is the perfect<br />
tea time treat!<br />
YOU WILL NEED<br />
5 Jumbo eggs<br />
375 ml Sugar<br />
250 ml Oil<br />
250 ml Plain yoghurt<br />
250 ml Milk<br />
5 ml Coconut essence can<br />
be replace with vanilla<br />
essence<br />
500 ml Cake flour sifted<br />
15 ml Baking powder<br />
250 ml Desiccated coconut<br />
METHOD<br />
Preheat the oven to 180°C<br />
and grease a bundt cake<br />
pan. Beat the eggs until<br />
creamy. Add the sugar in<br />
intervals and beat until thick<br />
and creamy. Add the oil,<br />
yogurt, coconut essence<br />
and milk, and beat well.<br />
Fold the flour, baking<br />
powder and coconut<br />
into the mixture until well<br />
combined. Transfer the<br />
batter to the prepared cake<br />
pan and bake for 40-45<br />
minutes or until cooked<br />
through.<br />
54 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
Lemon Meringue<br />
YOU WILL NEED<br />
BASE<br />
1 Packet Tennis Biscuits<br />
45 ml Melted Butter<br />
FILLING<br />
1 can Condensed Milk<br />
125 ml Lemon Juice<br />
3 TopLay Eggs Separated<br />
MERINGUE<br />
125 ml Castor Sugar<br />
2 ml Salt<br />
2 ml Cream of tartar<br />
METHOD<br />
BASE<br />
Using a food processor, pulse the tennis biscuits until they<br />
are crumbs.<br />
Add in the melted butter and mix until everything is<br />
combined.<br />
Push the biscuit base into a pie dish and use the back of a<br />
spoon to even it out. Place in the fridge to firm up.<br />
FILLING<br />
Mix the condensed milk, lemon juice and 3 egg yolks.<br />
Set aside the whites for the meringue.<br />
Pour the lemon mixture onto the biscuit base and set aside.<br />
MERINGUE<br />
In a clean, dry bowl whisk the egg whites until they reach<br />
firm peaks.<br />
Gradually add in the castor sugar one tablespoon at a time,<br />
whisking between additions.<br />
The mixture should be stiff and glossy. Don’t overbeat.<br />
Spoon or pipe the meringue onto the filling.<br />
Bake for 10 – 15 minutes or until the filling is set and the<br />
meringue is browning slightly.<br />
Let the tart cool off completely and put in the fridge to set.
56 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD FRUITY<br />
FRUITY SMOOTHIE<br />
BY ZOLA NENE<br />
BOWLS<br />
Fruity Smoothie Bowls are just the treat you need for a healthy kickstart<br />
to the day or as an anytime snack that’s bursting with flavour.<br />
PREP TIME: 10min<br />
SERVING: 7<br />
YOU WILL NEED<br />
320 g Assorted fruit (pineapple, mango, kiwi, pawpaw, apples)<br />
100 g Mixed berries<br />
1 Cup ice<br />
50 g Mixed seeds and nuts<br />
100 g Simple Truth Lactose Free Yoghurt<br />
½ cup Simple Truth Oat Milk<br />
Honey to taste<br />
METHOD<br />
Place all the ingredients into a blender, blend until smooth, and then pour into<br />
bowls.<br />
Garnish with extra seeds and berries before serving.<br />
getitmagazine.co.za/bloemfontein<br />
GOOD TO KNOW<br />
TRY Simple Truth Unsweetened<br />
Oat Milk<br />
You won’t find added sugar,<br />
colours or flavours here, nope,<br />
our unsweetened oat milk is<br />
packed with non-genetically<br />
modified oats and is a source<br />
of calcium and preservativefree.<br />
It’s the simple, dairy-free<br />
truth.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 57<br />
Recipe: WWW.CHECKERS.CO.ZA
A SIP OF HAPPY<br />
Delights<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
PREP TIME: 5min<br />
SERVING: 1<br />
INGREDIENTS: 7<br />
Smoothie of Youth<br />
With just seven wholesome ingredients, you’ll have<br />
a delicious winter smoothie packed with flavour and<br />
nutrients. Banana and walnuts are the star ingredients of<br />
this easy recipe.<br />
YOU WILL NEED<br />
1 cup plain low-fat yoghurt<br />
1 Jazz apple; cut into chunks<br />
1 banana, fresh or frozen; sliced<br />
¼ cup walnuts; chopped<br />
½ tsp. ground cinnamon<br />
1⁄8 tsp. ground nutmeg<br />
1 tsp. honey<br />
METHOD<br />
Put all the ingredients into a blender and blend until<br />
smooth.<br />
SERVING SUGGESTION<br />
Before pouring your smoothie in a glass, tilt the glass and<br />
drizzle honey down the sides. Garnish your drink with a<br />
slice of banana, Jazz apple & a walnut.<br />
getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD FRUITY<br />
FOCUS ON MEN WITH MOMENTUM<br />
Anti-Ageing Smoothie Bowl<br />
Delay the signs of ageing with this vibrant Anti-ageing<br />
Smoothie Bowl recipe. It contains fruits which are rich<br />
in antioxidants and help protect cells against damage<br />
caused by free radicals.<br />
PREP TIME: 10min<br />
SERVING: 2<br />
INGREDIENTS: 7<br />
YOU WILL NEED<br />
1 cup blueberries<br />
1 cup raspberries or strawberries<br />
1 banana, frozen<br />
½ cup almond milk<br />
½ cup yoghurt<br />
1 tbsp. raw honey<br />
4 ice cubes<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
METHOD<br />
Place the blueberries, raspberries (or strawberries), frozen<br />
banana, almond milk and yoghurt into a blender.<br />
Drizzle honey over the fruit and blitz until the fruit is<br />
smooth.<br />
Add ice cubes and blitz again until it creates a smooth<br />
consistency.<br />
Pour the smoothie into a bowl and top with fresh<br />
blueberries and raspberries.<br />
SERVING SUGGESTION<br />
Top your smoothie bowl with kiwifruit, sprinkle some<br />
shelled pistachio nuts for a crunch and add a few edible<br />
flowers for extra delight. Serve cold and enjoy!<br />
getitmagazine.co.za/bloemfontein
CROSS ALL YOUR<br />
‘Teas’<br />
WITH ROOIBOS<br />
THIS WINTER<br />
Rooibos is naturally caffeine-free, setting it<br />
apart from other teas. It also boasts a range of<br />
other health benefits, including being high in<br />
antioxidants and low in tannins.<br />
getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD TEA<br />
ROOIBOS & MINT GLAZED CARROTS<br />
Rooibos can be used to enhance the flavour of many sweet<br />
and savoury dishes. It can be used in desserts, soups, and<br />
stews, and can replace stock to add depth of flavour to any<br />
savoury dish.<br />
ROOIBOS SIMPLE SYRUP<br />
2 cups water<br />
6 teabags, any flavour Laager Rooibos tea (for this recipe, use<br />
the Laager Mint flavoured Rooibos & Chamomile)<br />
2 cups castor sugar<br />
METHOD<br />
In a small pot, bring the water, sugar and teabags to a boil for<br />
a minute. Reduce to a simmer until the liquids are reduced<br />
to half.<br />
Remove the teabags. Leave syrup to cool.<br />
Use for desserts, salad dressings, drinks, etc.<br />
ROOIBOS & MINT GLAZED CARROTS<br />
300 g mini carrots, par-boiled<br />
1 Tbls mint, chopped<br />
1/2 cup Laager Chamomile & Rooibos mint syrup<br />
1 Tbls butter<br />
METHOD<br />
In a non-stick pan, bring the butter, rooibos syrup and mint<br />
to a simmer. Add in the par-boiled carrots and simmer for<br />
8-10 minutes until nicely glazed and liquid is reduced.<br />
Garnish with mint and serve as a side.<br />
getitmagazine.co.za/bloemfontein
62 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD KITCHEN STYLING<br />
GET THE LOOK<br />
Small kitchen styling<br />
Even if your kitchen is small on space, it can still be big on style. Head to Checkers or<br />
Checkers Hyper for space-savvy accessories and appliances, such as a neat bread<br />
bin and a nifty laundry container, which will turn your miniature kitchen into a mighty<br />
fine space…<br />
2<br />
3<br />
1<br />
5<br />
6<br />
4<br />
7<br />
8<br />
9<br />
1. Laundry bin 2. Clock 3. Seagrass Placemat 4. Homestyle Teapot 5. Iron Bamboo bread bin 6. Assorted Home Sweet Home<br />
Floral Mug 7. Assorted Traditional Soup Mug 8. Hazelwood Aluminium Forged Casserole 9. Blue Willow Salad Bowl<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 63
FOCUS ON WINTER FOOD WINE<br />
BRINGING NEW LIFE TO<br />
CHEESE & WINE<br />
The term “Cheese and Wine” strongly implies that this iconic combination should be a<br />
good match. So when winemakers and culinary experts share that the pairing of cheese<br />
and wine is more often than not, not ideal, it can come as a surprise.<br />
South African expert in Food and Wine Pairing, Katinka<br />
van Niekerk, explains: “They don’t actually pair well. In fact,<br />
cheese is one of the trickiest foods to match with wine. Many<br />
cheeses have a strong taste and are pungently aromatic.<br />
They can have high fat, salt or acid content, and some have a<br />
sticky texture that coats the taste buds. All these challenging<br />
features spell trouble when it comes to pairing cheese with<br />
wine.”<br />
There are, however, some cheese and wine pairings that<br />
work exceptionally well, such as the trusted combination of<br />
Sauvignon Blanc with goat’s-milk cheese (Chevin) and Noble<br />
late harvest with Roquefort.<br />
According to Renier van Deventer, winemaker at Leopard’s<br />
Leap Wines, more often than not with cheese and wine<br />
pairings people are confronted with a variety of cheeses and<br />
preserves on a platter and only one glass of wine. “And while<br />
it is usually more about the socialising than the pairing, the<br />
delight of a beautiful combination - bringing out the best in<br />
both the wine and the cheese - is not something to dismiss.”<br />
To bring new life to this iconic match, Leopard’s Leap asked<br />
well-known food stylist, recipe developer and writer, Vickie<br />
de Beer, to help find a few combinations that could work<br />
well together. Joining forces with the Leopard’s Leap team<br />
- winemaker Renier van Deventer and Chef Christiaan Visser<br />
– they came up with some winning combinations which can<br />
easily be tried at home:<br />
Berry Compote with<br />
Boerenkaas & Leopards<br />
Leap Classic Shiraz<br />
SERVING: 6-8<br />
FOR THE BERRY COMPOTE:<br />
120g blueberries<br />
120g blackberries<br />
100g soft Turkish dried figs, roughly<br />
chopped<br />
250ml Leopards Leap Classic Shiraz<br />
15ml vanilla extract<br />
TO SERVE:<br />
200G BOERENKAAS<br />
Combine all the ingredients for<br />
compote in a medium saucepan<br />
over medium heat.<br />
Reduce heat and simmer for 15<br />
minutes until thick and shiny, stirring<br />
often.<br />
Remove from heat and allow to cool.<br />
Serve the compote with the<br />
Boerenkaas and the Leopards Leap<br />
Classic Shiraz.<br />
64 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
FOCUS ON WINTER FOOD WINE<br />
Cheesy Toasts and Soy Caramelised Onion with Leopards Leap Culinaria Grand Vin<br />
SERVING: 8<br />
FOR THE CARAMELISED ONIONS:<br />
45ml (3 tbsp) butter<br />
2 brown onions, peeled and thickly<br />
sliced<br />
7,5 ml soya sauce<br />
FOR THE CARAMELISED ONIONS:<br />
30ml (2 tbsp) butter<br />
45ml (3 tbsp) cake flour<br />
125ml (½ cup) fresh cream<br />
50g parmesan, finely grated<br />
100g aged gouda, coarsely grated<br />
10ml (2 tsp) Dijon Mustard<br />
½ sour dough ciabatta<br />
15ml (1 tbsp) olive oil<br />
getitmagazine.co.za/bloemfontein<br />
FOR SERVING:<br />
50G WILD ROCKET, WASHED<br />
For the caramelised onions, combine the butter and sliced onions in a medium<br />
pan over medium heat. Cook stirring regularly until the onions are caramelised.<br />
Add the soy sauce and stir through, cook for a further 5 minutes, set aside until<br />
needed.<br />
For the cheesy sauce, melt the butter in a medium saucepan over medium heat.<br />
Add the flour as soon as the butter is melted. Stir with a wooden spoon until it<br />
forms a thick paste. Add the cream, parmesan and gouda. Stir until melted. The<br />
sauce should be thick and cheesy but you can thin it out with a little bit of cream<br />
if it is too thick. Set aside until needed.<br />
Preheat the grill of the oven. Slice the ciabatta into 8 thick slices and place on a<br />
large baking tray. Drizzle with olive oil and toast under the grill for 4 to 5 minutes<br />
until lightly toasted. Remove from the oven but keep the slices ready on the tray.<br />
Spoon the cheese sauce evenly over the lightly toasted ciabatta slices, place back<br />
into the oven and grill for 7 to 10 minutes or until the cheese is bubbling and<br />
golden. Watch it carefully because it can burn easily.<br />
Remove from the oven and top each slice with 2 tablespoons of the caramelised<br />
onions. Top with each slice with a rocket leave and serve with Leopards Leap<br />
Culinaria Grand Vin.<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 65
ADVERTORIAL<br />
AVO-licious<br />
winter goodness<br />
Celebrate the <strong>2021</strong> avo season by adding an<br />
avo (or two) to your family’s winter meals.<br />
There are the buttery, creamy, green-skinned avo<br />
varieties … Fuerte, Edranol, Ryan, Reed and Pinkerton.<br />
And then there are the rich, nutty, dark-skinned Hass,<br />
Maluma Hass and Lamb Hass. It’s hard to choose a<br />
favourite, but we don’t have to. While we love the fact<br />
that South African avos are available almost all year<br />
round, we’re fortunate they are in plentiful supply in<br />
winter. Why? Well, besides tasting heavenly, they may offer<br />
immune support in the colder months. Did you know avos<br />
are high in copper, a source of fibre (5.3g fibre per 100g) and<br />
contain antioxidants? Copper is known to support immune<br />
system function. Fibre is essential for good gut health …<br />
around 65% of the immune system is housed in the gut, which<br />
regulates immunity and helps to protect against invading<br />
pathogens that cause disease. Antioxidants are powerful food<br />
components that maintain and regulate immune function, and<br />
avos contain the antioxidant nutrients lycopene and<br />
beta-carotene. So not only are avos delicious, they’re also a<br />
source of nutrients, and they’re versatile and super quick and<br />
easy to add to almost any meal.<br />
TIKTOK BAKED FETA PASTA WITH AVOCADO<br />
Serves 4<br />
Preparation time: 10 minutes<br />
Cooking time: 45 minutes<br />
Ingredients:<br />
1 large or 2 small avocados; 50g assorted cocktail<br />
tomatoes; 4 garlic cloves, crushed; 150ml avocado<br />
oil or extra-virgin olive oil, divided in<br />
half; sea salt and freshly ground black pepper;<br />
1 block (approximately 200g) Greek feta cheese;<br />
½ teaspoon crushed red pepper flakes (optional);<br />
300g dried pasta, medium-size shape; fresh basil<br />
leaves, for serving.<br />
Method:<br />
Preheat the oven to 200°C. In a baking dish,<br />
combine half the oil, tomatoes, garlic and<br />
seasoning and toss to coat. Place the block of<br />
feta in the centre of the dish and sprinkle with<br />
chilli flakes, if using. Bake in preheated oven for<br />
40 minutes, until the tomatoes burst and the feta<br />
is golden brown.<br />
While the tomato is cooking, boil the pasta in<br />
salted water until al dente, drain and set aside.<br />
Peel and dice the avocado.<br />
Remove tomatoes and feta from the oven, toss<br />
with the pasta and diced avocado and<br />
drizzle with the remaining oil.<br />
Serve hot in bowls and garnish with fresh<br />
basil leaves.<br />
Follow on Facebook @iloveavocadoSA • Instagram iloveavossa • visit www.avocado.co.za
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Moeder van die bruid-uitrustings, baadjies, langbroeke, bloese,<br />
toppies, fleece sweetpakbroeke, polonek truie, ens.<br />
Nuwe Wintersvoorraad beskikbaar
The Onyx ... a gem in the city<br />
A Cape escape is always a treat. And even more so when you choose a city-chic hotel.<br />
We’ve just spent a week in Cape<br />
Town … and struggle to understand<br />
why anyone would want to travel<br />
abroad when there’s such an incredible<br />
destination right here in our own<br />
country. It’s a spot that – no matter<br />
how many times you visit – simply<br />
never gets stale.<br />
The basics stay the same … ‘the<br />
mountain’ (only ever said with that<br />
iconic Capetonian drawl), the buzz<br />
along the Camps Bay restaurant strip,<br />
the icy sea only fools and bornlocals<br />
enjoy (then again, maybe we<br />
should take a lesson from them … a<br />
15-minute cold-water swim apparently<br />
has massive health benefits – from<br />
increasing your metabolism, helping<br />
with circulation, relieving stress,<br />
enhancing your mood, boosting your<br />
immune system and helping you to<br />
sleep better).<br />
But once you’ve done the 15<br />
minutes of hell in the cold water, the<br />
cable car, tried tandem paragliding<br />
off Signal Hill and Lion’s Head, and<br />
kayaked along the coastline looking<br />
for dolphins, there’s always something<br />
new to discover and explore. And it’s<br />
one of the only major cities – if not<br />
the only city – in SA where staying in<br />
the centre of town is not only safe but<br />
also massively desirable. This is why<br />
we booked into, and loved, The Onyx<br />
Hotel.<br />
This cosmopolitan blend of hotel<br />
and residential accommodation sits<br />
proudly on Heerengracht Street, Cape<br />
Town’s oldest thoroughfare, and with<br />
its bold, architectural features and<br />
resemblance to the rare, striking black<br />
sapphire, it’s a real gem … offering a<br />
chic city on par with apartment offerings<br />
around the globe but infused with<br />
authentic South African vibrancy and<br />
authenticity.<br />
What’s there to love? What’s not<br />
to? The rooms are large, spacious and<br />
edgy … with everything you need to<br />
make your stay as enjoyable as possible.<br />
The location is spot on … it’s on Cape<br />
Town’s Foreshore, so right in the hub<br />
of the city’s dynamic urban lifestyle.<br />
There are bright lights and city vibes,<br />
great restaurants on every corner and<br />
bustling bars. Not that you have to<br />
leave the hotel to find a place to play.<br />
The hotel’s YU Restaurant and Bar on<br />
the 4th floor mixes up Insta-ready<br />
cocktails – the Africa Rising City of<br />
Gold cocktail with its candyfloss and<br />
sexy molten gold surface is particularly<br />
photogenic.<br />
Sexy city living … a blend of<br />
hotel and apartments to suit all<br />
lifestyles.<br />
70 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
You’re in Cape Town … a<br />
mountain view is non-negotiable!<br />
Don’t venture any further for dinner<br />
either … there’s an exotic menu of<br />
Asian-style tapas served with a side of a<br />
fabulous cityscape view.<br />
The hedonistic traveller looking for<br />
some pampering can book an hour or<br />
so in the Sanctuary Spa at The Onyx. Ask,<br />
when you’re there, which packages are<br />
on special … they’re always a treat (and a<br />
well-priced one). Book a massage, order<br />
a bottle of bubbly … and, after your<br />
treatment, relax at the indoor-outdoor<br />
heated pool. Bliss.<br />
For out-of-towners wanting to explore<br />
more of the wine and brandy options<br />
in the winelands, The Onyx’s concierge<br />
team has teamed up with Ilios Tours<br />
and can create individualised day-trip<br />
itineraries. Think a fascinating visit to Van<br />
Ryn’s Distillery in Stellenbosch, KWV’s<br />
House of Fire in Paarl and Oude Molen<br />
Distillery in the Elgin Valley, or a wine<br />
tasting and lunch at the many heritage<br />
wine estates that the Cape has to offer,<br />
including Simonsig.<br />
If a Cape break appeals, The Onyx<br />
always has winter packages and<br />
promotions worth exploring … and the<br />
hotel works equally well for business and<br />
leisure travellers, for singles, couples and<br />
families. Details: Visit newmarkhotels.com,<br />
email reservations@newmarkhotels.com or<br />
call 021-427-5900.<br />
The Onyx honestly<br />
has everything you<br />
need for the perfect<br />
stay … business or<br />
leisure.<br />
Compiled by: KYM ARGO<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 71
Spoil<br />
<strong>July</strong><br />
A pair of stylish<br />
Rvlri watches<br />
Rvlri. Derived from the French word ‘reveler’,<br />
which the dictionary describes as lively<br />
festivities. What better name<br />
then, if you believe that a watch<br />
doesn’t only tell the time, but also<br />
speaks of memories and moments.<br />
Important ones. The exact time you said<br />
I do. And had your wedding dance. Or<br />
first met your firstborn. Another reason to<br />
celebrate … Rvlri offers accessible luxury<br />
with their timepieces, which embody fine<br />
craftsmanship, attention to detail and superb<br />
quality, built on a legacy of watchmaking<br />
expertise. For more details on where you can<br />
find these stylish watches, visit rvlri.co.za. More<br />
revelry and celebrations … we’re giving away a matching<br />
pair of Rvlri watches. To stand in line to win, simply visit GetIt<br />
NationalMagazines on Facebook, and follow the prompts timeously<br />
(see what we did there!). Entries close <strong>July</strong> 23. Details: rvlri.co.za<br />
72 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein
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IS YOUR HOUSE<br />
DISCOVER OUR EXCLUSIVE RANGE OF EXPERTLY PREPARED CUTS.<br />
19 cuts perfectly matured for<br />
maximising flavour & succulence<br />
Hand-trimmed & thick cut to<br />
our expert butchers’ standards<br />
Vacuum-packed for added<br />
tenderness<br />
NCFOCLBVST/E<br />
OUR EXPERT BUTCHERS HAVE BEEN TRAINED TO DEBONE, TRIM<br />
AND SLICE ANY CUT OF MEAT TO YOUR EXACT SPECIFICATIONS.