Bloem - July 2021

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FOOD<br />

OF<br />


42PAGES<br />

FOOD<br />


good mood food<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>




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 />



GET IT<br />

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Groenewald Street, Wild Olive Estate<br />

Instagram @getitbloem<br />

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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 />


National Group Editor and Sales<br />

Kym Argo<br />

kyma@caxton.co.za<br />

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Competitions are not open to the sponsors<br />

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names of winners, who will be contacted<br />

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prizes from Caxton Northern branch<br />

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destroy any personal information which you<br />

have provided to us.<br />


WHY DON’T YOU...<br />

3 Dance the winter chills away<br />

4 Enjoy great reads and a bottle of Pinotage<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 />


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 />


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


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 />


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 />



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 />


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 />


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




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 />



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


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 />


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 />


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 />



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 />


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 />



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 />


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 />


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




NEW<br />



vegan<br />


MINCE<br />

Simple Truth<br />

Plant-Based Mince<br />

vegan<br />



FLavours<br />







FIND ME IN<br />


NEW<br />


PIZZA<br />

vegan<br />




C H E E S E .<br />

NEW<br />



Simple Truth<br />

Plant-Based Patties<br />

vegan<br />




WINTER<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


26 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein


Slow roasted fragrant<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 />


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 />


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 />


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


Recipe: WWW.CHECKERS.CO.ZA<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 />



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 />



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


Sticky Ayoba COLA RIBS<br />

COOKING TIME:180min<br />

SERVING: 4<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 />


2 racks of Lamb Staanribs<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 />



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 />


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


Pork Noodle Stir Fry<br />

Create a wonderful gourmet meal in no time<br />

thanks to this easy pork noodle stir fry recipe.<br />


Recipe: WWW.CHECKERS.CO.ZA<br />

PREP TIME: 35min<br />

SERVING: 4<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


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



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 />





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 />


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 />



Venison &<br />

Sweet Potato Potjie<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 />


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


Vegan Roasted<br />

Vegetable Soup<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 />


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 />



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 />



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 />


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 />


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


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 />


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


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.


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 />


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 />


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 />



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 />





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 />


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




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 />


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



Feast in style with our wide range of locally<br />

sourced proteins.<br />


EGGS<br />

100% South african grown<br />

NEW<br />



100% South african grown<br />

100% South african grown<br />



LAMB<br />

A Diet Free from<br />

animal by products<br />

i<br />






SINCE 2004<br />


44 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong>


TIPS<br />

Coconut cream is richer and<br />

thicker than coconut milk, with<br />

a higher ratio of coconut to<br />

water.<br />



Korma refers to the style of curry –<br />

rich and smooth, including almonds, onion and often vegetables.<br />

SERVING: 4<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 />


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 />


Chardonnay, Riesling or Pinot Noir<br />


getitmagazine.co.za/bloemfontein<br />

<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 45






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 />


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



PUMPKIN &<br />


COOKING TIME: 180min<br />

SERVING: 4<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 />




with Strawberry & Peppadew Jam<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 />


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 />


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 />


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 />


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 />



50 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein



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 />


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 />



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





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 />




“It’s indulgence,<br />

uncompromised.”<br />

Jan Hendrik<br />

van der<br />

Westhuizen<br />




EASY<br />



Our beechwood-smoked pork belly<br />

is tender, subtly flavoured, and<br />

easy to carve.<br />

TRIPLE-<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 />



Chef Suné shares her<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!”


Recipes provided by TOPLAY. For more recipes like these, make sure you get some EGGspiration at www.toplay.co.za<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 />


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 />


BASE<br />

1 Packet Tennis Biscuits<br />

45 ml Melted Butter<br />


1 can Condensed Milk<br />

125 ml Lemon Juice<br />

3 TopLay Eggs Separated<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 />


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 />


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




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 />


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 />


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 />



Delights<br />

Recipe: WWW.CHECKERS.CO.ZA<br />

PREP TIME: 5min<br />

SERVING: 1<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 />


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 />


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 />




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 />



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 />


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 />



‘Teas’<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 />




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 />


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 />


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 />


62 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein



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




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 />


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 />


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


Cheesy Toasts and Soy Caramelised Onion with Leopards Leap Culinaria Grand Vin<br />

SERVING: 8<br />


45ml (3 tbsp) butter<br />

2 brown onions, peeled and thickly<br />

sliced<br />

7,5 ml soya sauce<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 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


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 />


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




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 />




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