JHB North - April 22

JOBURG NORTHERN SUBURBS 

PETER RABBIT 

EASTER TREATS 

WIN 

A vanilla caramel 

scented candle 

TAKE A CULINARY TRIP 

AROUND SA WITH 

LORNA MASEKO 

OUR TASTIEST ISSUE EVER ... 

DELICIOUS 

Fruity jams. A fabulous baking family. Sweet reads. 

Scrumptious beauty. And chocolate! 

SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD 

APRIL 22

CONTENTS 

BOOK CLUB 

04 Curl up with great reads over the long weekend 

GET IT 

Editorial 

Phone 010-971-3600 

Caxton House • 368 Jan Smuts Avenue 

Craighall, Joburg 

Instagram @get_it_joburg_north 

Facebook Get It Joburg North Magazine 

Website getitmagazine.co.za/ 

joburg-north 

National Group Editor 

Kym Argo 

kyma@caxton.co.za 

Facebook and Instagram: 

Get It National Magazines 

Website: getitmagazine.co.za 

Workflow & Studio Manager Megan Brett 

Contributor Tayla Blaire 

Sales 

Paul Smith 082-601-9972 

Business Manager 

Norman Dawe 010-971-3601 

Distribution 010-971-3605 

Get It Joburg Northern Suburbs is 

distributed free of charge. For a full list of 

where it is available phone 010-971-3605 

Published by CTP Limited 

Competition rules 

The judges’ decision is final. Prizes cannot be 

transferred or redeemed for cash. Competitions 

are not open to the sponsors or Caxton 

employees or their families. Get It Magazine 

reserves the right to publish the names of 

winners, who will be contacted telephonically 

and need to collect their prizes from Caxton 

Northern branch within 10 days or they will be 

forfeited. Prizewinners’ names are published on 

our social media pages monthly. 

WISH LIST 

06 Celebrate and feast on all things delicious this April 

SOCIAL 

09 Sound X Perience opens its doors in Sandton 

PEOPLE 

10 We catch up with Lorna Maseko ahead of the launch of her new show 

12 The Zaki family and their sweet journey to success 

26 Taryn Swanepoel ... taking over the decor scene 

BEAUTY 

14 Sweet and zesty products on the beauty shelves this Easter 

FOOD 

16 Preserve stone fruit ... jams, stewed fruit, compotes and chutneys 

18 The latest trends in dining ... and what’s new on the wine scene 

20 Editor’s Choice .... This month she’s craving cake (well, it is Easter!) 

KIDS 

23 Cuddles, bedtime stories and tasty treats 

GARDENING 

24 Plenty of time to spend in your garden this month 

TRAVEL 

32 Mthembu Lodge, a luxurious, circular-inspired bush sanctuary 

WIN 

06 A bottle of Nicolas Feuillatte Réserve Exclusive Brut Rosé 

22 A copy of The Tale of Peter Rabbit 

34 A sweet-scented vanilla caramel candle from Glasshouse Fragrances 

20 

COVER LOOK 

Personality: Lorna Maseko. 

Photo: Rapid Blue / BBC Lifestyle 

APRIL 2022 

April 22 Get It Magazine 03

Book club 

A handful of great reads for the long weekend 

We’ve had an enjoyable overdose of Marian Keyes lately, what with rereading 

Rachel’s Holiday and then her latest Again, Rachel. This time, the 

book’s not by her at all ... but she’s the star character (and by the way, she 

loved the book ... saying it was warm, funny and moving!). Written by four 

local authors and friends (Amy Heydendrych, Qarnita Loxton, Pamela 

Power and Gail Schimmel)), Chasing Marian is the story of four strangers 

who meet by chance online. There’s a yummy mummy of two whose life 

is slowly unravelling and who has recently separated from her husband; 

a happily widowed granny with a salty tongue and a wicked sense of 

humour; a gorgeous and sensitive almost-qualified psychologist who still 

lives with his parents; and a librarian who has an absent boyfriend and 

a secret writing habit. And the only thing these four have in common 

is that they’re die-hard Marian Keyes fans. And when they hear that 

Marian is due to visit South Africa to attend a literary festival, they are all 

desperate to meet her. Together they come up with a mad-cap plan. Will 

they succeed – or will life intervene? And will you guess which author 

wrote which character? MacMillan, available at Exclusive Books 

04 Get It Magazine April 22 

Such, such fun. In Christine Simon’s 

The Patron Saint of Second Chances, the 212 

inhabitants of an old, crumbling Italian village need 

to pay for some expensive repairs to the water 

pipes, or they’ll be cut off and forced to leave. In a 

desperate bid to save the town, the self-appointed 

mayor starts a rumour that Italian heart-throb Dante 

Rinaldi is coming to town to film his next movie. 

Soon, the place is teeming with fans and everyone 

wants to be involved ... from the butcher who’ll 

invest if roles can be found for each of his 15 sons 

to the local priest! It seems the only way to give 

their beloved town a second chance is to actually 

make a movie. What could possibly go wrong? 

Little Brown, available at Exclusive Books 

Capturing the spirit of ubuntu, SAAM means ‘together’ in Afrikaans, defining the 

qualities that create this beautiful new Fairtrade range from Perdeberg Cellar. The aim 

from this cellar is to make a positive impact on people’s lives, and 72 workers and 20 

families who work at the grape producing vineyards are currently supported through 

the Fairtrade social premiums generated. So every time you buy a bottle of this SAAM, 

the workers and their families benefit from community projects and the producers 

remain sustainable. Try the SAAM Pinotage 2020 - all prunes, cherries and ripe berry 

notes with hints of vanilla oak, which pairs well with tuna steak, roasted pork shoulder, 

barbeque lamb ribs or matured cheese; or the SAAM Cabernet 2020 – a velvety wine 

with a rich, lingering finish, that goes well with robust meat dishes like kudu fillet, duck 

breast or lamb chops. R75 each, from Pick ‘n Pay Liquor.

New on the bookshelves 

Two cultures. Two families. And a couple in love. Complications, 

betrayals, long-held secrets, lies. Desires, marriage. Family. Race, class, 

faith. Monica’s Ali’s Love Marriage is a great big read (just less than 500 

pages), both funny and heartbreaking, full of twists and surprises ... an 

exceptional read. Virago • Meet Nick: Failed writer. Failed husband. Dog 

owner. Meet Bee: Serial dater. Dress maker. Pringles enthusiast. In Sarah 

Lotz’s Impossible, the pair’s paths cross over a misdirected email, the 

connection is instant, electric, and they feel like they’ve known each 

other all their lives. Nick buys a new suit, gets on a train. Bee steps away 

from her desk, sets off to meet him under the clock at Euston station. It 

should have been the perfect love story. Think you know how the rest 

of the story goes? They did too . . . HarperCollins • The Marjorie Marshall 

Memorial Cafeteria is at the heart of St Jude’s Hospital. Staffed by 

successive generations of dedicated volunteers, for over fifty years it’s 

been serving up a kind word and sympathetic ear along with tea and 

scones. But now the cafeteria is under threat of closure, and the three 

current volunteers - ranging from a stalwart Manageress, to an alwayslate 

worker and a teenager working in the hols - must put aside their 

many differences and save the day! Joanna Nell’s The Tea Ladies of St 

Jude’s Hospital is a heartwarming, delightful read. Hodder & Stoughton. 

All these books available at Exclusive Books 

It’s Sunday morning, and Sarah Bullen should be 

at her parents’ house in Simonstown, sipping wine 

and looking out over the yachts sailing. Instead, 

she’s sitting on a concrete floor with a six-kilogram 

cock – all feathers and claws – on her head. She and 

her husband are at a ritual ceremony to thank their 

ancestors ahead of his next brain scan. In a minute, 

she’s going to have to bathe in the chicken’s 

blood. This is how Sarah’s Love And Above - A 

Journey into Shamanism, Coma and Joy starts. 

Honestly. Harshly. Shockingly. They’re there 

because her husband Llewely has been studying 

with a sangoma. Sarah and Llewely have thriving 

careers, a great life, and two young children. And 

Llewely has a brain tumour. Add to that in his last 

weeks of life, Sarah was fighting for life, too, in a 

month-long coma on life support. This is her story 

.... one of surviving death, choosing love over fear, 

discovering a new way of living. Tafelberg, available 

at Exclusive Books. Details: sarahbullen.com 

Oh ... joy. A new Tilly Bagswhawe just in 

time for the Easter weekend. Sweeping 

from the 1920s through WWII, The Secrets 

of Sainte Madeleine is the story of the 

Salignac family ... love affairs and secrets, 

drama and tragedy, and a glorious chateau 

in the rich vineyards of Burgundy in France. 

Harper Collins, available from Exclusive Books. 

Compiled by: KYM ARGO 


Wish list 

Enjoy all things delicious this April 

Celebrate Easter with a pop of pink. 

And for a real treat, we’re suggesting a 

bottle of gorgeous Nicolas Feuillatte 

Réserve Exclusive Brut Rosé or the 

Graphic Ice Rosé Demi-Sec. The top 

selling Champagne in France, popular 

on its launch in 1976 with A-listers like 

Jackie Kennedy-Onassis and Lauren 

Becall, the Réserve Exclusive Brut 

Rosé is perfectly pink with a cascade 

of tiny bubbles, elegant, creamy 

and bursting with fresh summer 

fruits. A delicious apéritif, it also 

happens to be extremely foodfriendly. 

Prefer something a little 

sweeter? The Graphic Ice Rosé 

Demi-Sec is generous and 

fruity ... all cherry, raspberry, 

and strawberry. Both 

Champagnes are composed 

of 45 per cent Pinot Noir for 

structure, 45 per cent Pinot 

Meunier for fruitiness and 

soft supple character, and 

10 per cent Chardonnay 

for elegance and finesse ... 

and both should be served 

ultra-chilled. You’ll find the 

Brut Rosé for around R860, 

the Demi-Sec for R840 at 

good bottlestores. Details: 

vinimark.co.za. We’ve a 

bottle of Nicolas Feuillatte 

Réserve Exclusive Brut 

Rosé to give away ... pop 

over to our Instagram page 

(@get_it_joburg_north) and 

follow the prompts. 

Festival of bubbles ... woo hoo! 

Pop the corks! The Johannesburg Cap 

Classique & Champagne Festival is back. 

It’s been two years since we last enjoyed 

this event ... which gives us the chance to 

try some of some of South Africa’s finest 

Méthode Cap Classiques, a selection of 

France’s best champagne houses and 

well-known Italian prosecco brands. This 

year there’ll be bubbly from the likes of 

L’Ormarins, Siwela Wines, Bon Courage, 

La Bri and Graham Beck as well as 

champagnes from Taittinger, Bollinger and 

Nicolas Feuillatte. The festival will have 

an elegant, chic garden party feel with 

a blue and white dress theme (dress the 

part ... there’s a fabulous Okapi handbag 

daily prize for the best dressed). Food from 

stalls and stations will satisfy festivalgoers’ 

hunger pangs and live music by 

Veronique Lalouette will add to the festive 

atmosphere. It’s on Saturday and Sunday 

April 9 and 10, from 11am to 4pm, at 

the Inanda Polo Club in Sandton. Tickets 

are R395, which includes a souvenir 

bubbly glass and 10 tasting coupons. 

Not enough? You’ll be able to buy more 

bubbly at the event. All guests must be 

vaccinated; bookings via webtickets.co.za 

06 Get It Magazine April 22

Fancy a Tiramisu Crepe Cake? Or a slice of 

Billionaire’s No-Bake Tart? How about a Mini 

Ricotta Fried Doughnut? But you can’t eat 

gluten. Hello How To Bake Anything Gluten 

Free. Becky Excell has put together more 

than 100 recipes - from breads and muffins to 

festive bakes, cakes to cookies to desserts - all 

gluten free. What’s more, she’s clearly marked 

those suitable for other food intolerances and 

preferences, too ... dairy, lactose, vegan, and 

vegetarian. Beautifully illustrated, easy, tasty 

recipes ... a real win. Hardie Grant Quadrille, R514 

from Exclusive Books 

Fancy at the forecourt 

Is it a garage shop? Is an exclusive 

deli? It’s the very, very best of 

both worlds. A conveniencemeets-indulgence 

forecourt 

stop that has everything from 

dishwashing liquid and dog 

biscuits to Meerlust Rubicon and 

Moёt. From charcoal to gourmet 

grab-and-go meals. At The Pantry 

- the latest addition to The Marble 

Group - linen and glassware and 

homeware rub elegant shoulders 

with a bakery and butchery and 

florist. Resident chefs share trade 

secrets over a freshly brewed 

espresso ... and for those who’re 

really too rushed to pop in on 

the way home from work, there’s 

a Pantry app ... select, add to 

basket, fill in delivery details and 

viola ... fancy is delivered to your 

door. Wouldn’t expect anything 

less from David Higgs! It’s open 

24/7 and you’ll find it off the 

corner of Jellicoe Avenue on Jan 

Smuts in Rosebank. 

This Spier Farm House Organi 

Rosé has aromas of strawberry and 

fresh raspberry, vanilla, apricots and 

candy floss (we’re swooning), and 

tastes of strawberry with notes of 

freshly crushed coriander. It’s a silky, 

full bodied wine which is perfect to 

serve with smoked salmon or egg 

canapés, sushi, avocado dishes and 

mild cheeses. Around R180. 

Lucy Tweed is the creator of Every Night of 

the Week, an Instagram account full of recipes 

for people who don’t like recipes. A food 

developer and stylist, who worked at Donna 

Hay magazine, learning all about the beauty of 

simple, fresh food, she’s also very, very funny. 

And isn’t afraid to admit that sometimes she 

wants to cook, other times ... not so much. So 

Monday, she says, has potential - there are 

lists and ideas, and the fridge is full,. But by 

Thurs ... well, we’re not even typing the full 

day anymore, so it’s all about what’s in the 

freezer? What can we pimp? So there are 

some really fabulous dishes you can happily 

serve at a dinner party (with minimum fuss) ... 

like Soupy Greek Lamb Shoulder, and Salmon 

with Dill Sauce, and Spring Spaghetti. But 

there are also Panic Pastas, and Breakfast Pizza 

with Veg Slap. There are standby salads and 

three different sprinkles to liven up any dish, 

toasted carbs stuffed with stuff, and a trio of TV 

snacks. All presented in her honest, laid-back, 

wonderfully irreverent style. Love it! Penguin, 

R348 from Exclusive Books 



Stephen Wright, Thome-lee 

van der Westhuizen 

Owners Robert, Paul and Tim McGill 

Refilwe Monnakgotla, Nosipho Mzamo 

Kristel Birkholtz 

George and Sandra McGill 

X Perience it! 

It was a night of opulent glamour ... celebrating the opening 

of the brand-new Sound X Perience store in the heart 

of Sandton. Surrounded by the most awe-inspiring tech 

available in the AV and home automation spaces, guests were 

treated to in-house demos of a range of products ... from a 

state-of-the-art home cinema set-up to some of the most 

expensive speaker systems available. The night certainly was 

a nod to the life we all want. Bubbly flowed, delicious food 

was devoured, and guests danced the night away. Cheers, to 

Sound X Perience. Details: www.soundx.co.za 

Owner Michelle Crocker with Eunice McGill and Aimee McGill 

Mpho Ngwenya, Olwethu Mahe 


a taste of 

Lorna Maseko 

She loves tapas and lamb chops. Pilates and coffee. And translating food as 

entertainment on the telly. Which is where you’ll find the talented Lorna Maseko now 

... launching Homegrown Tastes South Africa! 

Celebrity chef. Cookbook author. Ballerina. Television 

personality. The iconic Lorna Maseko has done it all. We got 

the chance to catch up with her ahead of the launch of 

Homegrown Tastes South Africa, airing on BBC Lifestyle. 

But how did she get here? “I started off as a ballet dancer, the 

first dancer of colour to do a lead role with the South African 

Ballet Theatre,” she says. “I then became a presenter and I 

used to travel around the world and do all the food stories. I 

reached the top six on a cooking competition show and I fell 

in love with food even more. This led to me hosting a series 

of events called Cooking with Lorna and Friends for a couple 

of years, after which I got my own show - The Hostess with 

Lorna Maseko. After travelling around the world with Chef’s 

Manifesto, I am now here ... with BBC Lifestyle.” 

The show’s existence is testament to Lorna’s entrepreneurial 

attitude. “I actually reached out to BBC and Rapid Blue about 

a cooking show, to see if it was possible. And it was!” Lorna 

explains. “The show will follow me on a culinary expedition 

across South Africa. I’ ll spend each episode sampling various 

tastes with local celebrities and meet some of SA’s amazing 

chefs and food producers. At the end of each episode, I will 

celebrate the hero ingredients of the region by preparing my 

own recipe for viewers at home to re-create.” 

Lorna is as philanthropic as she is entrepreneurial. Her 

work with Chef’s Manifesto is geared towards sustainability, 

biodiversity, and being the change the world needs to see 

when it comes to food policies. Culinary advocates range 

from Michelin star chefs to home cooks from all over the 

world. She is also currently working on a project with the 

school she attended. “We will start planting a food vegetable 

garden for children and in time, enriching the community in 

the township of Alexandra, which is where I’m from,” she says. 

“We will teach the parents how to make food that is better for 

their children.” 

But despite all these accolades, Lorna remains humble. “I 

am following my passion and trusting God through the 

entire process. I like to think I live with a purpose and feel 

really blessed to be doing what I love. I love food. I love 

the advocacy of food. I love cooking food with people and 

watching them enjoy eating my food. I love translating food 

as entertainment on television … I feel that is where I thrive 

the most.” 

Unsurprisingly, it’s tough for Lorna to juggle all of these 

commitments. “I wish there were more hours in the day! 

I don’t think there’s balance. I think you juggle things at 

different speeds. Some days it’s a samba, some days an 

adage, and some days it’s a salsa,” she laughs. To unwind in her 

downtime, Lorna is a bit of a couch potato (her words!) “I love 

being home. If I am not home, I am usually trying out a new 

restaurant and new food. Or travelling… I’m so glad we can 

travel again!” 

So what does Lorna typically cram into a single day? “I get 

up, have a coffee – can’t think without one!” she laughs. “I 

look at my phone and emails, then I start working on recipe 

development, whether I’m working for a brand or just creating 

content for myself. Lots of meetings throughout the day ... 

running errands ... I am constantly thinking about what is next. 

I am also operating on New York time with my team. Oh, and I 

also love Pilates!” 

We couldn’t resist asking Lorna for some autumn-inspired 

dinner party ideas. “I love tapas style eating with people 

sharing food. I just made this extremely delicious creamy 

coconut and feta cream dip served with broccoli stems, 

dressed in a garlic, chilli, and sesame oil dressing. I love 

ceviche of any kind. I would have lamb chops done in a 

juicy way, noodles with a bit of teriyaki, soy, other interesting 

ingredients and maybe a boiled egg. Asian-style short ribs and 

bok choy with a zesty dressing alongside avo and capers. And 

for dessert, anything with caramel!” 

To keep up with Lorna’s pursuits, follow her on Instagram 

@lornamaseko or Twitter @Lorns_Maseko or subscribe to her 

website (https://lornamaseko.com). “I always put up new blogs 

and have a ‘Lorna recommends’ each month.” And, of course, 

don’t forget to tune into Homegrown Tastes South Africa on 

BBC Lifestyle’s local line-up every Wednesday at 8pm on DStv 

channel 174 with 10 episodes, starting from March 23. 


For Easter inspiration, 

all we need to do is 

tune into Lorna’s new 

show! “In Homegrown 

Tastes South Africa, I 

make a delicious recipe 

of Karoo lamb chops, 

spekboom chimichurri, 

creamy pap and 

chakalaka puree - which 

would make the perfect 

Easter meal!” 

Text: TAYLA BLAIRE 


Sweet, sweet treats 

There’s nothing ‘just’ about Just Teddy ... the glam Parisian-meets-Middle East 

pâtisserie that may well be the most desirable store in Hyde Park Corner. 

Text: TAYLA BLAIRE. Photos: That Food Guy Publishing - a division of That Food Guy Group. 

Ever since Just Teddy opened in Hyde 

Park almost exactly three years ago, 

our taste buds have been teased, 

tantilised and thoroughly treated. 

And with Easter around the corner, 

it’s about to get even better. Being 

Catholic, it’s an exciting time for the 

Zaki family ... and as we get closer to 

the Easter weekend, customers of 

this posh pâtisserie can expect to see 

a lot of fruity hot cross buns, Easterinspired 

pâtisserie, and an avalanche 

of chocolate in all forms. “Our window 

displays will feature pastel-inspired 

macaron towers and the cutest 

Easter bunnies setting the scene for a 

Joyeuses Pàques” says Teddy. 

But it hasn’t all been smooth-aschocolate-ganache 

sailing for the 

family or the brand, which started 

off as a market stall at 1 Fox Street 

half a dozen years ago. “After three 

years there, we had outgrown our 

surroundings and needed a home 

to showcase our brand. Hyde Park 

Corner just felt like the right place 

to be,” Teddy explains. “The journey 

from application to store opening 

took eight months. And the first year 

was exhausting, hectic, and very 

scary! But we took advice from our 

customers, tested the market and, 

most importantly, made our presence 

as a family visible at all times. All of this 

has shaped Just Teddy into the brand 

that it is today.” 

And what a brand. The Hyde Park 

store is all elegant florals and touches 

of gold and an abundance of all 

things delicious ... as you sink into your 

seat and take in the impressive menu, 

you know you’ve arrived! 

Teddy’s quick to point out that family 

is key to their success – not just in 

ethos, but from a business perspective 

too. “One of the many charms of our 

store is that it is family-run. I oversee 

the pastry counter, my son Jeff takes 

care of the bread, and my daughter 

Jordyne the macaron and petit 

fours. My wife maintains the balance 

on the restaurant floor. Apart from 

this, we each have our business 

and admin duties that we have to 

fit into our daily schedule. People 

sometimes forget that although you 

are running a pâtisserie, there is still 

the crucial financial aspect 

that has to be balanced 

and nurtured.” 

The pâtisserie is 

unusual since it 

blends traditional 

Parisian influences 

with the family’s 

Middle Eastern origins. 

“Being Lebanese 

with French 

ancestry, it seemed to be the ideal 

combination. The two marry together 

beautifully. We wanted to be different, 

to offer a unique experience and 

this fusion allowed us to do just that,” 

Teddy says. 

Running a restaurant and pâtisserie 

doesn’t allow the family much 

down time. “Just Teddy is a 24/7/365 

operation. Teddy’s day kicks off at 

7am, making sure they’re ready for 

customers, who stream in from 

half an hour later. “As a 

family, we manage 

all areas of the store 

and baking areas 

during the 

day. The store 

closes at 


6pm, and we normally leave around 8pm, 

once everything has been cleaned and 

reset for the next day. We have very little 

time left for any after-work engagements 

and treat dinner as a luxury to unwind and 

deal with issues not relating to the brand.” 

COVID naturally impacted the family 

business as it fell on the eve of the 

pâtisserie’s first birthday. “The first hard 

lockdown left us shocked and uncertain 

of the future,” Teddy says. “But we took 

the time to focus on the brand, on how 

to improve our offering and in light of 

the situation, how to take our offering 

out of the store into the homes of our 

customers. That’s how our online store 

was born.” So now, if you want Lebanese 

and Parisian treats delivered to your 

home, you can simply pick and choose 

the delicacies you want and they’ll be 

boxed and delivered to your door. “Our 

online store offers our customers a full 

range of cakes, pastries, petit fours, and 

biscuits. We also have a savoury offering 

and, most importantly, our ‘High Tea 

in a Box’ which we formulated during 

lockdown and continues to be our bestselling 

item from the online store.” 

We sampled the High Tea in a Box 

and it’s easy to see why it’s a bestseller 

– we could eat this every 

day! Three boxes of treats arrived 

... one with classic scones, jam, 

butter, cream and cheese, another 

crammed with savoury delights 

like salmon bagels, quiche, 

and hearty pies, with the 

final box containing the 

pâtisserie – mini-cakes, 

éclairs, macarons, petit 

fours and more! It is, trust 

us, a premium culinary experience in the 

comfort of your own home. 

Online store offerings aren’t the only way 

that you can bring the sweetness of Just 

Teddy home with you. The family recently 

launched a cookbook called ‘Petals from 

Paris’. “Petals from Paris has been in 

the making for years and materialised 

in November 2021,” Teddy says. “The 

reception has been positive and 

allowed us to steer the store in a new 

direction, to stabilise our brand and 

give it the credibility that we worked 

hard to achieve.” 

Treat your sweet - and savoury - tooth 

at Just Teddy in Hyde Park Corner, scope 

their website www.justteddy.co.za or visit 

their online store www.justteddy.shop 

The Zaki family ... 

spoiling Joburg with 

sweet treats. Teddy 

along with his son Jeff, 

son-in-law Tiago, wife 

Natasha and daughter 

Jordyne. Ahhh ... 

and Winston! 


SCRUMPTIOUS 

BEAUTY 

They may not be edible, but with mango and citrus, honey and vanilla 

and caramel, they’re the most tempting products on the beauty shelves this Easter. 

Pineapple. Coconut. Frankincense. Caramel. 

Vanilla. The scent of all Glasshouse 

fragrances are all heavenly ... but this A 

Tahaa Affair is particularly delectable. This 

Easter, we’re forgoing chocolate for this 

Glasshouse Fragrance Diffuser, which will 

fragrance our bedroom beautifully. 

R999 from Woolworths. We’re also 

coveting these Glasshouse Fragrance 

French Milled Body Bars ... rich in 

almond oil, luxurious, and loaded with 

antioxidants that leave the skin silky 

soft and sweetly scented. R299, from 

Woolworths. And if you’re loving these 

as much as we are, flip right now to 

the Spoil page, where you’ll find out 

how you could win a Reimagined 

Triple Scented A Tahaa Affair candle. 

Sweet, sweet dreams ... and waking up to visibly 

younger-looking skin. Not much more of a treat than 

that. So say hello (or good night) to Filorga’s NCEF 

Night Mask - a supreme multi-correction night mask 

for tired and stressed skin. We know sleep has a major 

impact on the appearance of young, healthy-looking 

skin. And research shows that women who sleep less 

than five hours a night appear four to five years older 

than those who get seven hours’ 

sleep. This NCEF-Night Mask 

is literally like eight hours 

of sleep in a mask. From 

the first application, 

the skin is radiant and 

rested, providing a 

wonderful overall 

refreshed appearance 

upon waking. You’ll 

find it for around 

R899 online at 

riekiemedaesthetic. 

co.za, absoluteskin. 

co.za, shopfomo.com 

or skinmiles.com 


A fabulous, citrus offering ... this one to wear. 

This Berdoues Collection Grands Crus 

Scorza di Sicilia with Scorza bark is a sweet, 

citrusy, unisex fragrance that conjures up the 

scorching lands of Italy. You’ll find it 

for around R1675 from Foschini and 

Truworths stores or online at 

orleanscosmetics.co.za 

The initial zesty wave of citrus 

quickly reveals a delightful 

honey-like floral base ... the 

fullness of the honey tones 

combines with a bouquet 

of orange and rose blossom. 

Underneath is a rich woody 

and sophisticated breeze 

of Sandalwood and Tonka 

Bean. Honestly ... can 

you get more delicious? 

This Rêve De Miel 

Delectable Fragrant 

Water feels like 

cashmere on your skin. 

R750. This new NUXE 

Rêve De Miel Gentle 

Shampoo Bar is a solid 

shampoo - sulphate-free 

and silicone-free - which 

forms a rich creamy foam 

with a captivating scent of 

honey from Provence and 

precious oil of Camelina. 

It’s kind to your hair and 

the planet, and lasts up 

to 12 weeks. R245 from 

orleanscosmetics.co.za 

This month we’re loving 

Litchi & Titch ... an 

all-natural brand focusing 

on African fruit, seed, plant 

and flower oils to create 

potent skin-boosting 

formulations. The range 

includes body and skincare 

products, home fragrances, 

and essential oil blends. 

The skin ranges each 

concentrate on a different 

skin need, rather than a 

type, and the products 

focus on hydration, healing 

and ridding the skin of free 

radical stress. No testing 

on animals, no nasties, 

and all products bar those 

with beeswax are vegan 

friendly. We’re also suckers 

for good packaging ... 

and this one ticks all the 

right boxes. You’ll find 

Litchi & Titch online on 

litchiandtitchnaturals.com, 

as well as Faithful-to-Nature, 

Superbalist, Plain Tiger 

and Takealot. 



Preserve Summer 

We may be enjoying stone fruit now, but let’s keep some aside for the cooler months. 

We agree that plums, peaches and nectarines 

are best enjoyed at the peak of freshness, but 

by preserving them, you can enjoy summer 

goodness throughout the winter months. 

Stone fruit - which all have a pit or stone in 

the centre - are all so different, and each of 

them has several varieties of varying colours, 

tastes and textures, all of which ripen at 

different times throughout the season until 

early this month. High in vitamin C and other 

vital nutrients to boost your immune system 

and help protect you against colds and flu, 

there are several ways you can preserve 

stone fruit ... jams, stewed fruit, compotes, 

purees, coulis and chutneys, or simply freeze 

for mid-winter snacking, baking and making 

delicious smoothies. 

Food writer Karen Hart shared some of her 

favourite stone fruit preserving recipes ... the 

perfect Easter long-weekend project. 

Plum & Coriander Chutney 

Plum and coriander chutney is a tantalising condiment to brighten up your 

cheese platter. It also goes very well with roasts, especially pork. This makes eight 

jars of 250g each. 

You’ll need: 1 x 15cm cinnamon stick; 2 Tbsp coriander seeds; 1 tsp black 

peppercorns; 2kg red plums; 2 large onions, chopped; 5 garlic cloves, chopped; 

2 red chilies, deseeded and chopped; 1 x 5cm piece of fresh ginger, grated; zest 

and juice of 2 limes; zest and juice of 1 lemon; 2 cups red wine vinegar; 2-and-ahalf 

cups brown sugar 

To make: Grind the cinnamon stick, coriander seeds and peppercorns in a spice 

mill or with a mortar and pestle until you have a fine powder. Halve and stone 

the plums and roughly chop. Put all the ingredients in a large saucepan or 

preserving pan and bring slowly to the boil, stirring often to dissolve the sugar. 

Once the sugar has dissolved, simmer gently for an hour until the chutney is 

thick. Stir frequently to prevent the chutney from sticking to the bottom and 

burning. Once the chutney is reduced and thickened, turn off the heat and allow 

it to cool for about 20 minutes. Ladle into sterilised jars and cover with vinegarproof 

seals. Store in a cool, dark place for at least a month before using. 

Plum Jam 

Karen’s plum jam is an easy and 

delicious way to preserve your 

plums to perk up your breakfasts 

and desserts. This makes about 

seven jars of 250g each. 

You’ll need: 1kg plums, halved 

and pitted; 4-and-a-quarter cups 

granulated sugar; 4 Tbsp of 

lemon juice 

To make: Put all the ingredients in 

a large glass bowl, cover with cling 

wrap and leave to stand overnight 

in a cool place. 

The following day, prepare the jars 

first (see hacks). 

Put the plums, sugar and lemon 

juice in a large saucepan or 

preserving pan and bring to a boil 

over medium to high heat, stirring 

constantly with a wooden spoon. 

Remove the scum that has formed 

on the surface. Let the jam boil for 

about 20 minutes. 

Using a small ladle, fill the prepared 

jars to the top with the jam, while 

it’s still hot. 

Carefully wipe off any spills on the 

outside of the jars, then seal with 

airtight lids. Leave to cool, then 

store in a dark, dry place. 

Tip: Before you start cooking the 

jam, place a saucer in the freezer. 

When you want to test for a set 

after boiling the jam for 20 minutes, 

spoon a dollop of jam onto the cold 

saucer. Give it a few seconds. If you 

can draw your finger through it and 

it stays separated, your jam is ready. 


Nectarine & Pistachio Preserve 

Dessert peaches and nectarines are so versatile when it comes 

to preserves. You can use either here. Makes 5 jars of 250g each. 

You’ll need: 1kg ripe yellow-flesh nectarines; 3-and-three-quarters 

cups granulated sugar; Freshly squeezed juice of 2 lemons; 

half a cup pistachio nuts, chopped 

To make: First, peel the nectarines Bring a large saucepan of 

water to the boil. Meanwhile, cut a cross with a sharp knife in 

the base of each nectarine. When the water is boiling, drop in 

the fruit, turn off the heat and leave for 3 to 4 minutes. Drain 

the nectarines and slip off the skins. Dice the fruit and discard 

the stones. Put the nectarine flesh, sugar and lemon juice into a 

large saucepan or preserving pan and bring the mixture slowly 

to the boil. Cook it at full rolling boil for about 20 minutes, 

skimming of the scum that rises to the surface. Stir in the nuts 

and simmer for a minute or two before testing for a set. Ladle 

into hot, sterilised jars and seal. 

Freezing and bottling hacks 

Hacks for freezing fresh stone fruit: The best way to freeze fresh plums, peaches and nectarines is to ‘dry’ freeze them. Slice fruit into 

bite-size pieces, lay them in a single layer on a tray lined with baking paper, and place into the freezer. Once completely frozen, put the pieces into 

portion-sized freezer bags. By freezing the individual pieces before bagging them, you prevent them from clumping. Alternatively blitz your 

favourite fruit and make delicious juice that can be frozen in a sealed container to preserve the fresh taste of Summer. 

Hacks for sterilising your jars: Wash the jars in warm, soapy water, rinse well and place in an oven pan, lined with a clean tea towel. Place in 

a preheated oven at 110ºC for 10 minutes. Remove from the oven and allow to cool. 

Peach & Raspberry Conserve 

Karen says this conserve goes 

perfectly with a really good vanilla 

ice cream or a plain sago pudding. 

It’s a spectacular addition to a 

festive Pavlova. It makes about 

three-and-a-half jars of 250g each. 

You’ll need: 

700g ripe dessert peaches, peeled, 

stoned and diced; 1-and-a-half 

cups fresh raspberries; 2 cups 

granulated sugar; Juice of 1 lemon 

To make: Layer the fruit and sugar 

in a large glass bowl, cover with 

cling wrap and leave overnight at 

room temperature. 

Put the fruit, sugar and lemon juice 

in a large saucepan or preserving 

pan and gently simmer for 20 

minutes or until the fruit softens. 

Turn up the heat and bring to a 

boil. Boil for 20 minutes until it 

reaches setting point. Remove the 

saucepan from the heat while you 

test for a set. 

Ladle into warm sterilised jars and 

seal. Store in a cool, dark place and 

refrigerate after opening. 

Feel inspired? Follow @juicydelicioussa on 

Instagram or visit www.juicydelicious.co.za 

for more tempting stone fruit recipes. 



Tea trends 

Move over wine. Tea pairings are the 

latest trend in fine dining. 

This new way to appreciate tea has taken off in fine-dining 

circles, as more restaurants feature tea menus suited 

for savoury and sweet dishes. The aromas, flavours, and 

structure of teas can enhance food, much like wine, and the 

pairing possibilities are endless. 

Exactly the same as you do with wine, the whole idea of 

pairing tea with food is that you should have a tea that’s 

going to enhance the flavour of the food, or vice versa. 

What you want to happen in your mouth is to feel the 

different layers of taste and flavours of both tea and food. 

So why not revive your afternoon tea ritual ... here’s a 

beginner’s guide to tea pairing ... 

Start by matching the weight and intensity of the dish and 

the tea. The different types of tea - white, green, black, dark, 

becomes more intense as you go down the spectrum, with 

white tea having the most delicate and subtle flavours and 

mouthfeel, black and dark teas having the deepest flavours. 

For example, you could match a green tea with white 

fish, or a black tea with red meat but you wouldn’t pair a 

white tea with a curry as the tea’s delicate notes would be 

overpowered by the strong spice flavours. 

A dish that is rich and oily, such as red meat, works really 

well with Assam black tea as this tea often has a high tannin 

content resulting in astringency that acts as a palatecleanser 

between each mouthful. 

Chamomile is a caffeine-free herbal tea that is often used to 

help people get better sleep. Its apple-like flavour can be a 

great pairing with scones and fruity sweets. 

Experiment. It’s the best way to find out what works for you 

- you’ll find an unexpected combination works beautifully. 

Try pairing tea with chocolate. Like all other pairings, you 

should find flavour notes that match. You can enhance 

flavours by choosing a tea that has the same notes as 

the pairing you are drinking it with. For example, Lindt 

Excellence 70 per cent Cocoa blends perfectly with the 

robust flavours of English Breakfast tea for a full-bodied 

taste. Just add milk to your tea to accentuate the 

chocolate’s creaminess for a real classic. 

Also look for flavour notes that complement. 

The bergamot flavour of Earl Grey tea, 

with its subtle tones of muscatel, is 

the perfect accompaniment to the 

citrus flavours of the classic Lindt 

Excellence Orange Intense. Balancing 

the high citrus taste, sliced almonds 

compliment the tea’s earthy undertones 

for a well-rounded flavour. 


For years - 42 of them - wine lovers have been using John Platter’s SA 

Wine Guide. And The Platter’s South African Wine Guide 2022 has 

just hit the shelves, crammed with all the info you need to make sure 

you’re buying, tasting, drinking, the best. With everything from trends 

in wines to accolades (Editor Philip Van Zyl’s award goes to Spier, while 

the top performing winery of the year was snapped up by Sadie Family 

Wines) the guide features 211 Five Star wines out of more than 8000 

wines reviewed. There are descriptions of more than 900 producers 

across our SA wine regions as well as useful information for learning 

about and travelling in these beautiful wine lands, including other 

activities and attractions at each estate. R398 from Exclusive Books 

RAISE YOUR GLASS 

On the wine list ... 

Delheim - the well-respected Stellenbosch 

wine estate - has just released this Delheim 

Cabernet Sauvignon 2018 vintage - which 

has already claimed Gold at Veritas 2021 and 

awarded 91 points by Master of Wine Tim 

Atkin. “The wine shows classic Stellenbosch 

Cabernet Sauvignon characteristics on the 

nose,” says winemaker Roelof Lotriet. “There’s 

the lead pencil shavings, tobacco leaf and 

blackcurrant, which follow through on the 

palate with an inflow of ripe red-berries 

and fine tannins. Its finish is long and silky,” 

adding that it will continue to improve long 

after vintage. You’ll find it for R250 a bottle at 

delheim.com/shop-online 

We’re rather enjoying the trend towards wine 

in a can. So easy for picnics, or for when you 

only want a glass or two and don’t want to 

open a bottle. But ... we’re still fussy about 

taste. Which is all good, since the newly 

launched 250ml cans from Woolworths 

are delish. Stella Winery Organic Merlot, 

Sauvignon Blanc and Rosé ... fair traded and 

vegan friendly. You’ll find them on the wine 

shelves in Woolworths in packs of four. 

If you struggle with wine pairings, you’ll 

find endless amounts of inspiration in Wine 

Pairing Party. Think Za’atar-spiced pita chips 

with floral rosé, or grilled peaches and ricotta 

with fruity Sauvignon Blanc. Author Liz Rubin 

discusses how a hearty charcuterie board 

needs something robust, how Champagne 

and fatty foods are best friends, and why a 

balanced Zinfandel can temper spicy foods. 

There are also quick and easy recipes, as well 

as guides for picking out the right glassware, 

meat and cheese tips for party planning, and 

lots of invaluable wine advice. Chronicle, R370 

from your local bookstore. 

There’s quite a story behind the just released 

maiden vintage L’Ormarins Private Cuvée Cap 

Classique. The discovery of the late Anthonij 

Rupert’s packaging notes and mock-ups was 

the departure point for realising his dream and 

producing the Cap Classique range on L’Ormarins 

Estate. And this L’Ormarins Private Cuvée 

2014 is envisioned as the pinnacle of the range. 

It’s been a project eight years in the making 

... packaged in an exquisite bottle designed 

by internationally acclaimed designer and 

artist Mark Eisen, it’s produced from pristine 

Chardonnay and Pinot Noir vineyards, 

and was matured for an extraordinary 

72 months on the lees, disgorged, 

and complemented by a further six 

months under cork before its grand 

release. All lemon and marmalade, 

with fine bubbles, it’s sumptuous and 

elegant and can hold up to the finest 

internationally produced Champagnestyle 

wines. Presented in individual gift 

boxes, you’ll find it for R470 at estate’s 

online shop. Details: rupertwines.com 



Editor’s Choice ... 

It’s Easter. And our editor wants cake! 

Cakes. Tarts. Chocolate. April’s the 

month to indulge her sweet tooth 

Tiny bites of Portuguese heaven 

Blistered, caramelised custard. Gold brown flakey puff 

pastry. There’s nothing not to love about pastéis de 

nata ... the famous Portuguese custard tarts which are 

dangerously addictive. Invented in the 18th century by 

monks at the Jerónimos Monastery just outside Lisbon, 

where it was common for egg whites to starch the nuns’ 

habits ... leaving the monks with all the left over yolks. 

Voila ... tiny little custard tarts. Which we love. So imagine 

our joy when we discovered Casa Das Natas ... a store 

specialising in these. There are classics ... but why stop 

there? Not when you can add a touch of chocolate - and 

not just any chocolate, it’s Nutella! Others have berry jam, 

or apple and cinnamon. Some have a touch of Matcha ... 

and for vegans there are some with no diary or eggs. You’ll 

find Casa Das Natas, crammed with these two-bite bits 

of heaven, along with some really fine coffee, in the Food 

Court at Sandton City, where they’re sold in boxes of two, 

four or six (ed’s note: buy six). Details: 011-568-1248. 

Rather fancy this modern acacia wooden 

plate with glass cloche ... just the thing to 

store cakes and stylish enough to bring to 

the tea table. R750 from Woolworths 

For every baker with a sweet tooth, chocolate recipes are 

the ultimate treat. And The Little Chocolate Cookbook by 

Sue Quinn is just crammed with chocolate treats ... desserts, 

biscuits, even breads. It’s full of inspiration for all types of 

occasion and includes the perfect recipe whether you’re 

new to baking, or an old hand! Lovely recipes for gifts, too ... 

like chocolate bark and chocolate-dipped shortbread. Enjoy 

the sweeter side of life with this irresistible little cookbook. 

Hardie Grant, R210 


This Triple Chocolate Tart - especially 

created to compliment Muratie Ben 

Prins Cape Vintage - is rich and decadent. 

Pop over to getitmagazine.co.za for the recipe. 

Rich chocolate tart 

This is our editor’s go-to recipe for a minimum 

effort, maximum result chocolate tart. 

Kick off with one packet Romany Creams, 

whizzed around in food processor or bashed 

with a rolling pin until you get rough crumbs. 

Add about 1/3 cup melted butter - enough 

to bind the biscuits. Press the crumbs into the 

base of your tart dish (one big one is impressive, 

but you can make individual tarts if you prefer). 

Keep in the fridge until you’re ready with the 

next stage. Now, over a low heat, warm one tub 

(250ml) cream and 1/4 cup butter until very 

hot but not boiling. Chop 2 cups good quality 

dark chocolate (or one cup each dark and milk, 

if you prefer) and add to the hot cream, mixing 

gently until it’s all melted. Pour into your chilled 

tart case, and pop into the fridge overnight, or 

for at least four hours. Decorate as you wish ... 

with strawberries, or Whispers, or edible flowers 

for a pretty Easter tart. 

A rich chocolate tart calls for a 

bold wine. Did we mention the 

ed likes wine, too? She suggests 

this Muratie Ben Prins Cape 

Vintage 2018. You’ll smell floral 

notes of violets and roses along with 

Christmas spice and plum pudding, 

and taste the deeply rich flavours of 

Kirsch-macerated black cherries and 

dark chocolate-enrobed hazelnuts, 

as well as undertones of truffles and 

tobacco. It’s a world class wine … 

buy one to enjoy with your chocolate 

tart, another to put aside for up two 

decades. R295. Details: muratie.co.za/ 

product/ben-prins-cape-vintage 

Can’t bake, won’t bake ... we love these 

Think the fluffiest lightest 

cheese cake imaginable, 

pop in a hidden berry 

centre, then a finish 

with a rose velvet spray. 

Place it on a crunchie 

cookie base and 

you’ve got a 

Rose Berry 

Petit Gateaux. 

R66.99 from 

Woolworths (Sharing? 

Nope. Editor’s prerogative). 

Cake and tea ... Moroccan-style. This porcelain Maxwell & 

Williams Kasbah set in bold pink has hand-painted gold 

details. R299 from yuppiechef.com. 

Sweet, sweet 

dreams are made 

of this Tiramisu Entremet 

Slice. Chocolate sponge laced 

with coffee, and layered with a rather 

decadent mascarpone and chocolate mousse. Ed’s note ... 

It’s a two pack, but I’m not sharing! R69.99 from Woolworths. 


Easter with Peter 

Chocolates and treats and bedtime stories 

with the most famous Rabbit of them all! 

We love this handsome, 

hand-knitted, pure 

cotton Wedgewood 

Heirloom Rabbit 

with his soft velvet ears. 

He, and the other seven in 

the range, come with an 

interchangeable outfit, R765 

• Because the grown-ups 

need chocolate and treats 

too ... a giant jar filled with 

assorted honey nougat, 

R360, and a massive feast 

in the Easter Bon Bon Box 

with 60 Belgian chocolate 

coated honey nougat 

bon bons, R290. All from 

wedgewoodnougat.co.za 

Peter Rabbit. His mischievous adventures have been 

entertaining tots for 120 years ... and this beautiful birthday 

edition of the classic tale - re-originated to match Beatrix 

Potter’s first published work - is a real treat. We know 

the story ... Peter Rabbit loves the yummy vegetables he 

finds in Mr McGregor’s garden, the only problem is, Mr 

McGregor doesn’t want Peter to get his paws on his crops! 

It’s all high jinx and fun in the cabbage patch ... The Tale 

of Peter Rabbit is an essential part of childhood. R240 

from Exclusive Books. Pop over to our Facebook page 

(@getitjoburgnorth) to see how you can win a copy. 



Indoor plant of the month 

Calathea Orbifolia is nothing like the 

traditional Calathea - better known 

as the prayer plant for folding up its 

leaves at night. Orbifolia is one of the 

largest Calatheas, with bold oversized 

green and silver striped leaves that 

are up to 30cm wide. It is a classic 

statement plant, with designer-quality 

foliage. It originates from the Bolivian 

jungle and that’s a clue to the care it 

needs - medium light, a warm, humid 

room and moist, but not soggy, soil. 

The room temperature should not 

drop below 18°C. Feed with a liquid 

plant food at half or quarter strength 

once a month in Spring and Summer. 

Water less in Winter and keep the 

plant out of draughts and away from 

cold windows. Details: lvgplant.co.za 

Text: ALICE COETZEE 

We’re planting … 

Calibrachoa MiniFamous 

‘Pink Hawaii’ for its profusion of 

beautiful tropical flowers - rather like 

the garlands that visitors receive on their 

arrival in Hawaii. This gorgeous calibrachoa 

tumbles its star-patterned flowers over the edge 

of hanging baskets and containers, flowering 

through Winter and onto Spring and Summer. 

To get the best from them, position baskets or 

containers where they receive morning sun, keep 

the soil moist and feed with a liquid fertiliser once 

a month. The plants form an attractive rounded 

shape but can be trimmed and neatened 

should they grow too vigorously. They 

attract butterflies, too. 

Details: ballstraathof.co.za 


Dig deep 

There’s a long weekend this month ... you’ve 

plenty of time to get into the garden. Enjoy! 

After digging 

up the veggie 

patch, treat your 

hands with 

this gloriously 

fragranced 

Longmarket Soap 

Company Garden 

Flowers Hand & Nail 

Cream ... it’s got shea 

butter for added 

hydration oomph. R69.95 

from Woolworths 

Garden tasks for April 

• Plant Winter and Spring flowers like pansies, poppies, primulas, 

calendula and snapdragons for a bright and cheerful garden that keeps 

the Winter blues away. • Namaqualand daisies, alyssum, lobelia, Virginian 

stocks, and the winter scatter pack mixes are best sown from seed. • 

Wait until after Easter to plant out Spring flowering bulbs. • Give shrubs 

and perennials a last application of fertiliser before Winter and water 

Camellias, Azaleas and Hellebores regularly so that they set good buds 

for Spring. • This is the last month to feed the lawn before Winter. Use 

a lawn fertiliser or a general fertiliser like 5:1:5 or 3:1:5. • In the veggie 

garden, sow broad beans, beetroot, cabbage, carrots, lettuce, leeks, 

peas, Asian vegetables such as Pak choi or Tatsoi, parsnips, spinach 

and Swiss chard, spring onions, turnips, and radishes. 

Veggie of the month 

How about trying something different this Winter. 

Parsnips ‘White Gem’ (from Kirchhoffs) may look like 

rather chunky, whitish carrots but they are much 

sweeter. If sown this month they will be ready for 

harvesting in August. They make a delicious addition to 

stews and as a roasted vegetable. 

To grow: Parsnips need deep, fertile, loose soil that drains 

well so that the roots can grow to their customary 

length of 15 to 20cm. When preparing the soil, remove 

all stones and sticks and break down clods of soil so that 

soil texture is fine. A good idea is to sow radishes at the 

same time because radishes are quicker to germinate. 

They open up the soil’s surface which helps the parsnip 

seedlings to emerge. 

Harvest when the roots reach 15 to 20cm in length, gently 

fork them out of the ground and don’t pull them out 

because this damages the roots. 

Scrub and scrape or peel before cooking, then cook like 

you would carrots ... they may cook a little faster because 

of their higher sugar content. They combine well with 

Brussels sprouts, sweet potatoes and potatoes, can be 

grated raw and used in coleslaw, and added to stews. Yum. 

Details: kirchhoffs.co.za/product/parsnip/ 


Text: TAYLA BLAIRE. Photo: MEGAN BRETT. 


abric, 

f lair 

& 

We all know The Silk and Cotton Co. Meet Taryn Swanepoel. The new 

owner ... who’s already making some exciting additions! 

fun 

One of the first things Taryn 

Swanepoel did when she relocated up 

to Joburg from Cape Town was to set 

up a meeting with the owners of The 

Silk and Cotton Co. 

They were selling, she was keen ... “and 

the rest, as they say, is history,” she says. 

She always had a passion for 

interiors, and “the idea of running 

my own business, and in this case, 

a brand that has such a following 

with the most incredible fabrics and 

international agencies, is a dream 

come true. What better way to marry 

my passion with an equal passion for 

fabrics and textiles?” 

When talking about her new 

‘office’, she practically glows. “Our 

new showroom in Kramerville is a 

beautiful and light space filled with 

the most incredible locally printed 

fabric collections as well as imported 

ranges, and is also home to some 

of the world’s finest international 

brands offering fabric, wallpaper, and 

trimmings. ” The showroom is indeed 

as beautiful as she describes, inviting 

customers to spend an hour or two 

with the friendly staff, deliberating 

over the myriad choices available. “Our 

customers range from trade clients 

- designers, to decorators, architects 

and specifiers. We also welcome 

retail clients into our space. There is 

something for everyone, including 

delicious coffee!” 

Taryn is revamping some elements of 

the business too. Her new incoming 

furniture collection is called ‘Parlour’ 

– and we can’t wait to see it! “It was 

born from my love for interiors and 

design, and is the perfect opportunity 

to showcase our fabrics on a larger 

scale. Seeing fabric made up on a sofa, 

for example, allows the client to really 

get a sense of how it will look and 

feel, which in turn gives the client a 

confidence in buying the fabric and 

trusting it will deliver in its look and 

end use.” 

Taryn initially got started with sofas 

but soon enough a small collection 

was born. “This collection resulted 

in a design look that speaks of an 

ease of living, a desire for a quality 

product that will last and a need 

to own your space. The Parlour is 

more about personal than perfect. 

Our core furniture range including 

sofas, upholstered chairs and wood 

pieces are locally made by hand in 

the finest workshop in the country.” 

They’re all about the ultimate in 

quality, longevity, and comfort. “Our 

cushions are all made from either 

local prints or international brands 

like Jim Thompson, Fabricut, and 

Barbara Osorio.” 


On the horizon, there’s a new print 

collection being launched as well as an 

outdoor range that will be the answer 

to all our sunny day prayers. “Silk and 

Cotton are at the beginning of a new 

range being developed as we just 

launched two new collections toward 

the end of last year. We just opened 

a small showroom in Cape Town, and 

will be expanding that very soon. Our 

brand is growing and expanding!” 

Taryn says. 

With all these expansions, 

developments and innovations, Taryn 

still finds the time for everything else 

– and we mean everything! “School 

runs, Instagram posts, admin, emails, 

laughter, cups of tea, losing my phone 

multiple times in one day, getting 

excited when we have great orders, 

taking calls, assisting with queries, 

assisting on the showroom floor, 

planning, making payments, following 

up. It’s a day filled with every part of 

the business, being present and trying 

not to let any balls drop!” 

As tempting as it is to stay in the 

showroom, Taryn makes time for family 

too. “My husband and I are up early on 

weekends as our two kids are still very 

young and have no idea what a lie-in 

means, ” Taryn laughs. “On weekends, 

we go for walks with our dog or take 

the kids for bike rides around our 

neighbourhood. We are fortunate 

enough to have a family home on 

the Vaal River and make the most of 

weekends enjoying the river and all it 

has to offer.” 

Given half the opportunity, Taryn loves 

having people over. “We both love 

entertaining. It brings us such joy. I love 

cooking and trying out new recipes. 

We also love spending time with our 

larger family. Since moving up from 

Cape Town, it’s such a treat to be able 

to see them whenever we can! When 

I have some time, I also enjoy running 

and reading.” 

To keep up with Taryn’s latest 

pursuits, follow: @silkandcottonco; 

@tandcofabrics; @parlourcollection 

Visit www.silkandcottonco.co.za 

and sign up for newsletters and 

special offers or to read the new 

blog with great tips and ideas for 

your home. 

Rattan Francis Server, R6250 

Jute lamp base, R990 

Footstools in plain and printed fabrics, rubs, armchairs and 

accessories ... we’re a little dazzled by this fabulous range 


GET IT DIRECTORY 

we repair & 

Collection & Delivery Services Available. 

Shop No 6, Fourways Value Mart, 

Forest Road, Fourways 

Tel: 011 465 7928 

www.adamsdiscount.co.za

GET IT DIRECTORY 

Mag Ad For March 2022.pdf 1 2022/02/10 11:39:33 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K

Safari elegance 

Stepping down from the game vehicle and walking through the doors 

of mFulaWozi Wilderness’s five-star Mthembu Lodge is like being 

transported into a luxurious, circular-inspired bush sanctuary. 

Nestled on the banks of the White 

iMfolozi River, Mthembu Lodge is an 

architectural and design masterpiece. 

With its entire configuration based on a 

circular shape, it is safari elegance at its 

absolute best. Just a few hours’ north of 

Ballito, it really is the ultimate bush spoil. 

But there is more to this beautiful lodge 

than meets the eye and, even before 

arriving at the mFulaWozi Wilderness 

private game reserve, I somehow 

knew the experience, and our stay 

there, would be a special one. Not only 

because of its opulent and luxurious 

offering, but simply because of where it 

is situated. 

As the original hunting ground of the 

great King Shaka Zulu, there is a deeply 

rooted history and embodiment of the 

Zulu nation and spirit here. And when 

you arrive, it is almost tangible. 

Remarkably, this is also the place where 

iconic South African conservationist Dr 

Ian Player launched Operation Rhino – 

an initiative that ultimately saved the 

southern white rhino from extinction. 


No expense has been spared when it 

comes to the furnishings and finishings 

of this magnificent lodge and I was 

fascinated to discover that Ballitobased, 

award-winning designer Michele 

Throssell was responsible for its look 

and feel. It’s especially fitting as Michele 

is the niece of the late Dr Ian Player. 

An off-the-grid haven inspired by its 

natural surroundings, the lodge boasts 

seven luxury one-bedroom suites and 

two family suites. The attention to detail 

is remarkable and each element of the 

decor is centred around the lodge’s 

circle-shape architectural design. 

The circle, chosen to represent the 

unity of the Mthembu clan, has been 

cleverly incorporated by way of the 

soft curves and configurations of the 

furniture, circular grass mats and baskets 

(sourced by Michele in Zululand) and 

semi-circle headboards. 

Most certainly living up to its five-star 

status, Mthembu offers everything 

one would expect from a lodge of this 

calibre, including magnificent food and 

incredibly friendly and engaging staff. 

Sundowners around the pool are a must 

(with the barman, known as ‘The Doctor’ 

filling your glass before it’s even empty), 

as are after-dinner drinks alongside the 

roaring indoor fireplace. 

Early morning wake-up calls are a treat 

when you know there is freshly brewed 

hot coffee, homemade rusks and an 

enthusiastic and skilled game ranger 

awaiting you at the main lodge area. 

We were spoiled for choice with 

animal sightings throughout our stay, 

and had a particularly memorable 

encounter with a young male lion 

during one of the evening our game 

drives. The birdlife is prolific and the 

land itself is remarkable. 

The mFulaWozi Wilderness private game 

reserve represents an incredible ‘meeting of 

minds’ between the owners and multiple 

Zulu chiefs who agreed to unlock 16 000 

hectares of bushveld, expanding the 

footprint of the existing Hluhluwe/iMfolozi 

park. Both Mthembu Lodge and its sister 

lodge, Biyela, were also entirely built by 

members of the surrounding communities. 

Overall, this is an incredibly beautiful and 

well-thought-out wilderness oasis and 

the perfect place to relax, indulge and 

reconnect with nature. 

There’s a special until the end of April ... 

pay for 3 nights, stay for 4 (R4500 instead 

of R7500). Includes all meals, local drinks 

and two game drives a day (excludes a 

daily conservation fee). 

Details: www.mfulawoziwilderness. 

com/mthembu-lodge, 087-057-5966, 

reservations@mfulawozi.com 

Text: LEAH SHONE 


Spoil 

Easter 

Northwest of nowhere in the turquoise belt of 

the South Pacific lies Tahaa ... a perfectly lush 

green haven to sail to whenever. And if you 

layer vanilla bean, Frankincense and coconut 

together ... the scent will take you there ... to 

the warm sweet air of the vanilla island. Exactly 

what our Easter Spoil is all about. The Vanilla 

Caramel Candle from Glasshouse Fragrances - 

known for their exceptionally bold, long-lasting 

fragrances - is triple scented, with a soy blend 

wax, and is beautifully packaged. R999 from 

Woolworths. Our extra-special Easter Spoil is one 

of these Vanilla Caramel Candles ... pop over to 

Instagram (@get_it_joburg_north) or Facebook 

(@getitjoburgnorth) and follow the prompts. 

Entries close April 25.

JHB North - April 22

Create successful ePaper yourself

Delete template?

Save as template?