Apr 23 - JHB South East

JOBURG SOUTH • ALBERTON • BEDFORDVIEW 

• 

GREENSTONE • MODDERFONTEIN 

Kees Beyers 

The sweet, sweet 

taste of success 

BREAK AWAY! 

Open spaces & stretches of 

deserted beaches 

Indulge in 

everything 

chocolicious 

A FAMILY AFFAIR 

Dish up a delicious Easter feast 

SHOPPING, PEOPLE AND LIFESTYLE IN YOUR NEIGHBOURHOOD 

APRIL 2023 

GIS0407_001_947613773.indd 1 2023/03/15 10:30:46

ADVERT Gonna.indd 2 2023/03/15 08:24:32 


GET IT 

Editorial 

Instagram: @getitjoburgsoutheast 

Facebook: @getitjoburgsoutheast 

Website: getitmagazine.co.za/joburg-south 

Pinterest: Get It 

National Group Editor and National Sales 

Kym Argo 

kyma@caxton.co.za 

Facebook and Instagram: 

Get It National Magazines 

Website: getitmagazine.co.za 

Editor Carina van der Walt 

albertongetit1@caxton.co.za 

083 411 7146 

Sub-editor Riaan Engelbrecht 

Contributors Alice Coetzee 

Workflow & Studio Manager Megan Brett 

Layout Artist 

Shanet Moodley 

Design Studio 

JP Du Preez 

Sales Manager 

Roxanne Cooper 072 821 0910 

roxannec@caxton.co.za 

Distribution 

15 000 copies monthly 

Get It JHB SouthEast is distributed free 

of charge. For a full list contact 

charmaine@caxton.co.za 

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 

Joburg SouthEast branch within 10 days or 

they will be forfeited. Prizewinners names are 

published on our Facebook page monthly. 

contents 

WHY DON’T YOU 

4 Pop around to these events and make the best of family time during Easter 

6 With two long weekends you have plenty time to catch 

up on your reading 

WISH LIST 

8 We bring you everything your heart desires 

SOCIALS 

10 We celebrate the opening of another gem in the South 

11 Start your journey to thrive with Reinhard Korb 

PEOPLE 

12 Master chocolatier Kees Beyers chats about his success and life in general 

14 Meet Louisa Duarttee who is all about changing lives 

BEAUTY 

16 Shades of coffee, chocolate and sienna are what you need this month 

FASHION 

18 Brighten up with shades of plum, strawberry and kiwi 

FOOD 

20 Dish up a family feast with these easy-to-make recipes 

22 Your cheat sheet for laying a classic table 

24 Sweet treats for young and old alike 

26 Egg-citing breakfast recipes to start your day 

GARDENING 

28 Get your garden tasks done before the cold steps in 

TRAVEL 

32 Make this a holiday with family and friends in the beautiful 

De Hoop Nature Reserve 

SPOIL 

34 Don’t miss out. A bottle of Montblanc Signature Absolue could be yours 

COVER 

Danie Bester from Konzept 

April 2023 

April 2023 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein 3 


A hot date! 

There’s so much to do this Easter 

If you have a date for the Get It diary page, email the info at least one month in advance to albertongetit1@caxton.co.za 

15 

Peoples Theatre is delighted to bring 

to life the popular Madagascar – A 

Musical Adventure JR, delivering 

children, parents and all those with 

a love of joy, music and laughter, the 

ideal family entertainment. The show 

runs through the Easter holidays 

right up until April 23 to ensure that 

schools and families alike will be able 

to join in the fun of this marvellous 

musical theatre adventure. Join Alex 

the Lion, Marty the Zebra, Melman 

the Giraffe, Gloria the HIP HIP Hippo 

and, of course, those hilarious, plotting 

penguins as they “Move it! Move 

It!” onto your stage in the adventure 

of a lifetime. During the last production 

of this show, everyone fell in love 

with the characters from the movie, 

so here they are once again. Show 

times for schools are Tuesday to Friday 

at 9am and 11am. Show times for 

public are 10.30am and 14.30pm at 

weekends and school holidays. Book 

now to avoid disappointment. Details: 

011 877 6841 or email info@peoplestheatre.co.za 

or book online at www. 

joburgtheatre.com 

The first Alchemy Holistic and Wellness Fayre of 2023 will be held 

01 on April 1 at 10am to 4pm, at Edenvale German Club, 8 Plantation Road, 

Eastleigh. Join organisers for an enchanting and uplifting Spiritual Experience of 

the Senses. Share space with the most amazing and beautiful like-spirited people 

and a magical vibe. Come and do your shopping in a peaceful environment. 

Lots of lovely vendors to choose from selling unique gifts and goodies. Tickets 

cost R20 per person. Details: Haroldene on 079 864 8617 or Meg 079 183 0920. 

Come along on April 1 to Queenshaven’s White Elephant Sale at 

01 Queenshaven, 64 Outspan Road South Hills from 9am to 12pm. Various 

household goods will be on sale at bargain prices. Details: Gale Clarkson 

011 613 5927/8. 

Join in the relaxing mood of guided hikes at Kliprivier Nature Reserve 

09 on April 9. No booking will be required. You pitch, you join, you learn, 

have fun and get a good breath of fresh air and some exercise. After the hike, 

you will be given the option for a small donation towards the upkeep of the 

beautiful nature reserve. Bring your sunhat, water, comfortable hiking shoes, 

walking stick, and camera and don’t forget a smile and enthusiasm. Walks start 

at 7.30am. Meet at 7.15am at the coffee shop, Kibler Park entrance. Details: 

WhatsApp Andy on 081 546 2226. 

01 

What’s not to love about the thrills and glamour of a day at the races? And 

4Racing is bringing you a jam-packed calendar of race days at Turffontein Racecourse. 

It kicks off with Derby Day on April 1 followed by Royal Race Day on 

April 15 with the main race Empress Club Stakes sponsored by Her Serene Royal 

Highness Princess Charlene of Monaco. April races conclude with the Champions 

Day, the finale of the Championship Season on April 29. Turffontein Racecourse 

is situated at 14 Turf Club Street, West Turffontein. Gates open at 10am. 

Entry for the public is free. Details: Hospitality bookings khanyal@4racing.com. 

4 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein April 2023 


01 

You can look forward to the popular Stoneridge Centre Market, on April 1 from 10am to 3pm. Come enjoy crafts and 

handmade goods, gifts and live music, among a host of other offerings. The Stoneridge Centre Market will also be 

moved into the top parking area on sunny days and into the mezzanine level on rainy days. Details: WhatsApp Charlene on 

082 896 8000 or Michelle on 083 777 1906. 

Unleash the creative you and 

22 book for a stained glass 

workshop in the tranquil settings of 

Henley on Klip on April 22. Workshops 

last for about four hours and you 

will complete a suncatcher, which is 

yours to keep. All tools and materials, 

as well as instructions, are provided. 

Workshops are aimed at people 

who want to try their hand at the art 

before they commit to buying the 

equipment and, of course, at those 

who want to have an afternoon of 

fun with friends. Unfortunately, not 

suitable for those under 16s. Details: 

Sue Webber on 071 873 6317 or at 

sueandpamsglass@gmail.com or visit 

suewebbersglass.com. 

Make sure to 

MAY 05 save the date for 

a Fit Finity event hosted by Freddy 

27 

Wear on May 6 at Melrose Arch. Take 

part in a one-hour fitness blast with 

a live DJ and 12 trainers. Secure your 

ticket today which includes breakfast 

and coffee and a goodie bag worth 

R4500. Details: www.freddywear.co.za 

Joe Barber is heading to 

Johannesburg! The iconic 

duo, starring David Isaacs 

and Oscar Petersen, heads to 

Emperors Palace from April 

27 to 29 with the Joe Barber’s 

Family Reunion Show, featuring 

special guest Early B! The 

tour to Gauteng comes off 

the back of a wildly successful 

run in Cape Town that saw 

a record-breaking six nights 

with 31 000 Joe Barber fans 

in attendance. Joe Barber’s 

Family Reunion features the 

much-loved cast of Boeta 

Joe, Boeta Gamat, Outjie, 

Washiela, David Isaacs and 

Oscar Petersen. It’s the entire 

Joe Barber family back on 

stage in Johannesburg. Not 

suitable for persons under 

the age of 12. Joe Barber’s 

Family Reunion takes place in 

the Centre Court at Emperors 

Palace. Tickets start from 

R200 each. Details: www. 

ticketmaster.co.za 



Book club 

Two long weekends this month, so plenty of time to catch up on your reading. 

And with loads of amazing new titles on the bookshelves, you’re spoilt for choice. 


Imagine, when your child is 

a year old, discovering there 

may have been a switch at 

the fertility clinic. She may 

not be yours. Imagine, too, 

a year after your daughter 

is stillborn, getting a call to 

say there may have been a 

mistake ... your egg may have 

been given to the wrong 

person, and your daughter is 

alive. Worst. Nightmare. Ever. 

Charlene Carr’s Hold My Girl 

is a rollercoaster of a read ... 

tender, thought-provoking, 

emotional. Two women. 

Two eggs. One life-changing 

switch and a custody battle 

fought to the bitter (and it is 

bitter) end. Welbeck 

Two Dogs, a Peacock and a Horse walk into a bar ... and 

everyone lived happily ever after. We’re all for a sense of 

humour. And a great glass of Sauv. Put the two together 

and what’s not to love! This is the 10th vintage of Black 

Elephant Vintners & Co’s Two Dogs, a Peacock and a 

Horse Sauvignon Blanc 2022, and the vintage, they say, has 

shown up for the celebration. The Cheerleader (the wine’s 

nickname) is smooth and fruity (think melon, tropical fruits, 

gooseberry) and, the wine makers say, doesn’t mess with 

you ... no acidic heartburn after a few glasses. It is, they boast, 

perfect for pool parties (and we think book clubs) and 1000 

of your closest friends ... and pairs best with Mango Groove’s 

Dance Some More. Around R92. 


A heavily armed counter-assault 

team. Sedatives strong enough for 

large animals. A hood. A mouthguard. 

And Secret Service Agents asking 

for selfies. Not your average meeting 

with the President. But Orphan X 

is not your average guest. The last 

survivor of the off-the-books Orphan 

programme, Evan was trained to do 

his government’s dirty work. Until he 

escaped. Now the President makes an 

offer: kill a man, or be executed. If you 

haven’t yet discovered The Orphan X 

books by Gregg Hurwitz, you’re in for 

a treat. And for fans of Evan Smoak, 

The Last Orphan has all the high 

tension you’d expect, particularly in 

this one ... since putting Orphan X in 

an impossible spot only makes him 

more dangerous. Penguin 

Gil knows his nephew, Matthew, is 

dangerous. The signs were there ... 

on a family holiday Gil’s daughter 

was discovered nearly drowning at 

the bottom of a pool, while Matthew 

looked on. Now 17, Matthew is 

orphaned and has to leave his Upper 

East Side Manhattan life behind to 

live with Gil, his wife and daughters 

in rural Vermont. To Gil, he appears 

insolent, bored, disconnected. To the 

women he’s charming, intelligent, 

wry. But when he joins Gil’s writing 

classes, Matthew’s fiction shows a 

vivid and macabre imagination ... he 

is clearly announcing his intentions 

to Gil, taunting him before he does 

something awful to his family. Nathan 

Oates’ A Flaw in the Design is 

creepily thrilling. Profile 

In Julia Bartz’ The Writing Retreat, 

five attendees are selected for a 

month-long writing retreat at the 

remote estate of Roza Vallo, the 

controversial high priestess of 

feminist horror. Alex, a struggling 

writer, is thrilled. Upon arrival, the 

five discover they must complete an 

entire novel from scratch, and the 

best one will receive a sevenfigure 

publishing deal. Finally, Alex’s 

long-extinguished dream now seems 

within reach. But then the women 

begin to die. Trapped, terrified yet 

still desperately writing, it is clear 

there is more than a publishing 

deal at stake at Blackbriar Estate. 

One World 

A new production company. A tough 

reality show. A camera woman who 

needs to start her career afresh. Add 

errors and mishaps on set, tempers 

among the cast and crew fraying and 

then a death, and the tension in Freeze 

by Kate Simants becomes real! Profile 

A compulsive liar. Except when it 

comes to murder. His concerned 

psychologist, who fears another 

girl may be in danger calls in an 

anonymous tip. A detective who loves 

nothing more than a cold case. All 

wrapped up in Cold Blooded Liar, 

the first in Karen Rose’s new romantic 

drama suspense series. Headline 

All from Exclusive Books. 

Compiled by: KYM ARGO 



Charcuterie: Pâtés, Terrines, 

Savoury Pies is just glorious. 

Full of techniques, 

step-by-step instructions, 

illustrations and recipes, 

you’ll be impressing guests 

with a perfectly decorated 

pâté en croûte, a plate 

of scrumptious Scotch 

eggs, croque monsieur 

(perfect Easter Sunday 

breakfast or dinner) ... 

loads of French comfort 

food from the worldrenowned 

Ferrandi 

Paris School of Culinary 

Arts, where culinary 

professionals have 

been trained since it 

opened in 1920. Thames 

and Hudson, R885 

Hollow milk chocolate Easter eggs, 

from R14.99 at Woolworths. 

Chocolate Easter Fridge Cake 

This rich, indulgent chocolate fridge 

cake recipe is from Woolworths. 

A. Maz. Ing! It serves 10, takes half 

an hour or so to put together, then 

just chill until it’s time to serve. 

You’ll need: 200g chopped milk 

chocolate, 200g chopped dark 

chocolate, 2 1/2 cups cream, 220g 

vanilla shortbread, chopped into 

pieces, 100g shelled and chopped 

pistachios, and speckled eggs or 

Chuckles, to decorate. 

To make: Line the bottom of a 

20cm springform cake tin with 

baking paper. Place the chocolate 

in a glass or metal bowl over a pan 

of simmering water. Stir until the 

chocolate has melted. Warm the 

cream slightly in a saucepan and 

stir into the melted chocolate. Mix 

in the shortbread and nuts, and 

spoon into the tin. Chill for two 

hours. When ready to serve, place 

a hot cloth around the sides of the 

tin for three minutes to melt the 

edges. Unmould onto a platter 

and decorate with speckled eggs 

or Chuckles. 

Wine suggestion: Woolworths Ken 

Forrester Chenin Blanc Noble Late 

Harvest 2016 

Red wine hot chocolate? 

Yip ... it’s a (delicious) thing! 

What’s better than chocolate with wine? Chocolate in 

wine of course! A rather indulgent hot drink. 

You’ll need: 375ml milk, 250ml Spier Cab Sauv/Merlot/ 

Shiraz Signature, 90g dark chocolate chunks, and 

whipped cream for serving (optional). 

To make: Combine milk and dark chocolate in a 

saucepan over medium heat. Whisk until chocolate is 

melted and you have a thick, creamy chocolate milk. 

Pour in red wine and heat until everything is hot. Pour 

into two mugs or six to eight smaller glasses and top 

with a dollop of whipped cream. 

Spier Cab Sauv/Merlot/Shiraz Signature is around R89 a 

bottle from bottle stores. 




Wish list 

Should be called The Over-Indulge List 

since we are, quite unashamedly, going OTT this month 

The Legendary Dark Silkie Irish 

Whiskey is rich, smoky and super soft, 

with hints of apple, pipe tobacco and 

salted-caramel sweetness, as well as 

dark chocolate and oak, with a smooth 

peat-smoked finish. Superb neat or 

over ice but equally delicious in this 

Espresso Martini, which we plan to 

enjoy this Easter weekend. You’ll need 

50ml Dark Silkie Irish Whiskey, 30ml 

chilled espresso, 15ml coffee liqueur 

and 10ml simple syrup. Simply shake 

vigorously with ice in a cocktail shaker, 

then strain into a chilled coupe glass. 

Garnish with chocolate powder. The 

Legendary Dark Silkie Irish Whiskey 

costs R610 from cutlerdrinks.co.za 

and bottle stores. 



Lady May Arendsen, Pamela Hendricks, Riana 

Scheepers and Ellenice Williams-Maredi 

Raylene Diedricks and Razia Diedrick 

Paula Missing and Nicky Vakaloudis 

A smoky affair 

not to be missed 

The Smokehouse Restaurant at The View in Kibler Park 

celebrated its grand opening in style. Perched at Plot 9011, Old 

Vereeniging Service Road, it is a great eatery for family, friends and 

businesses and it sure is a showcase of the excellence that the 

South offers. Here smoking of meat is a big thing. The smoking 

machine, Black Jack, will do the trick and you will want to come 

back for more. The restaurant also boasts a grey water system 

to water the garden and they often use their own harvest on 

the menu. But there is more. Smokehouse Restaurant is all for 

empowering people and hence partnered with The Culinarian 

Chefs Academy to train people. 

Vuyokazi Ngakeka and Vuyiswa Kwinda 

Keke Ngubane 

Andile Chalwe, Thobeka 

Nyadeni and Portia Phelembo 



Reinhard Korb (author) 

Your journey to 

thrive starts here 

Talk about capturing an audience and Reinhard Korb’s name 

comes to mind. Reinhard, an adventurer, coach, speaker, founder 

of Keep Thriving and the author of Keep Thriving, launched his 

book at Smith’s Café. The book is a road map for achieving a higher 

level of living and a more meaningful life. It will become your 

personal road map, with practical exercises, true stories, thoughtprovoking 

questions, and deep theory. Korb has distilled the best of 

neuroscience, psychology, neuro-semantics, epigenetics and lifestyle 

to help you move beyond any limitations. He is a meta-coach and 

explorer of life. He has helped hundreds of individuals realise better 

lifestyles. Your journey to Keep Thriving starts here. 

Jenny Luke and Sharon Cope 

Dianne Woodfine and Laurinda de Vasconcellos 

Vivienne van Heerden and Shirley Lolli 

Rita da Costa and Mary Farrell 

Jenette White, Adele Brombacher and Sharon Mavrikis 



Living the dream 

One can’t ask for much more if, at the age of seven, you know what your dream job will be, 

and you then get to own a business living that dream every day. Kees Beyers is one such 

man. But luck sure has nothing to do with it. Long hours from a young age, finding your 

feet in a foreign country, and determination are what brought Beyers Chocolates to light. 

We catch up with master chocolatier 

and confectioner Kees (and few know 

that is pronounced ‘Case’) at his chocolate 

factory in Kempton Park to talk 

about his love for the industry and life 

in general. 

Having worked in pastry since the age 

of twelve, Belgian-born Kees’ biggest 

passion is chocolate and confectionery. 

‘It is not called work when something is 

your passion and when you enjoy it,’ he 

said. ‘I knew at just seven years old that I 

would own a chocolate factory.’ 

Growing up in Belgium, he went to a 

pastry school at 12 and worked weekends 

in a pastry shop. 

In his home town, he sold sweet treats 

to friends and family, and at the age of 

12, he began his studies at the prestigious 

Piva School in Antwerp. He 

qualified as a pastry chef at Ter Groene 

Poorte in Bruges when he was just 17. 

So deep was his passion that between 

the ages of 13 and 17, Kees woke up at 

4.30 am every Saturday and Sunday to 

cycle to work part-time for a confectioner 

in a town near his home. 

‘The first thing I ever made was a jam 

swiss roll at 13. I spent most of my time 

in the kitchen cooking and baking,’ 

he said. He also finished his national 

service in Belgium before coming to 

South Africa as an 18-year-old boy in 

1985 to visit his sister, who had emigrated. 

‘My sister lived in South Africa for 35 

years before returning to Belgium.’ He 

intended to work for a few months, 

travel around the country and return to 

Belgium, but this was not to be. 

Kees fell in love with South Africa 

as quickly as he fell in love with 

chocolate. 

Within two days of being in South Africa, 

he was employed by Marriot Chain 

(now Air Chefs), and after three months, 



he decided to make this his permanent 

home. 

During his 18 months at Marriot Chain, 

he became aware of the huge lack of 

quality confectionery in the country. 

Coming from Belgium, where fine 

chocolate is the norm, he wanted to 

give South Africans luxurious, affordable 

chocolates they could eat daily. 

‘I first worked as a pastry chef in an 

industrial kitchen and then started my 

chocolate company two and a half 

years later. 

So in 1987, at just 21, Beyers Chocolates 

was founded. While his dream of 

owning a chocolate factory has come 

true, Kees never stops enriching his 

knowledge in the art of chocolate and 

confectionery making. With 32 years of 

experience in confectionery and bakery, 

he is regarded as a global expert in 

the industry. Today he is 56 years old, 

and he is still loving every minute of 

what he is doing. 

Tons of chocolate 

Currently, Kees Beyers Chocolates is 36 

years old and still going strong. ‘We are 

now the largest independent chocolate 

factory in South Africa. We employ 

650 full-time staff and 1000 staff in 

season, which is about eight months of 

the year.’ 

Today They make over 6 million easter 

eggs over the Easter period and use 

about 80 tons of chocolate per week. 

‘Seeing the facial expressions of 

children with the Easter eggs is just 

priceless,’ he says. 

Today, they are the largest independent 

manufacturer of boxed chocolates 

in the country, supplying local and 

international markets with quality, 

hand-crafted, proudly local products. 

‘We are the leading producer of luxury 

boxed chocolates in South Africa, 

with a database of over 200 chocolate 

recipes.’ 

Beyers Chocolates is a family business 

with a passion for making high-quality 

confectionery. ‘Most of our products 

are hand-crafted, and chocolate fillings 

are made from scratch using traditional 

Belgian methods. 

‘At Beyers Chocolates, we manufacture 

our own range of confectionery, 

including local favourites like Sweetie 

Pie, Amarula and Dream Bear.’ 

He has been the maker and supplier to 

Woolworths for the last 33 years. 

Beyers Chocolates won three Categories 

in the 2019 to 2021 Best of Ekurhuleni Readers’ Choice Awards; Best Local 

Factory Shop, Best Local Chocolatier and Best Chocolate. 

The best part of his job is to be in the kitchen and seeing his final product 

in stores. 

‘Yes, developing a range or product takes time and there is a lot of faults and errors, 

but seeing the final product at the end of the day is so fascinating.’ 

Paying it forward 

Kees enjoys working with chocolate, but he is also fascinated by pastry. 

‘There is only a handful of pastry and confectionary chefs in the country and that 

is why we are sponsors of the Johannesburg Culinary and Pastry School and yearly, 

we also give away a bursary. There is a lack of pastry schools here in South Africa,’ 

Kees said. 

Except for normal business challenges, his biggest challenge now is the lack of 

electricity in the country. 

Kees is a passionate business owner who still works closely with his staff members 

to ensure that all Beyers Chocolates meet his exact standards of high quality. 

He keeps on enriching his knowledge in the art of chocolate and confectionery 

making. 

Taking each day as it comes 

It is as much a joy for Kees to be a father as it is to work. He has three children and 

he enjoys both equally. 

Two of his children are overseas while his youngest is still in South Africa busy with 

her Grade 10 year. 

Kees is one of four children, and one of his fondest childhood memories is the 

freedom he had. ‘Those were the days when you could play outside and run freely 

for hours,’ he recalls. 

Both of his parents are still alive, and they visit South Africa for nine months 

each year. 

Motorcycle riding, frequenting new restaurants, reading books, and making new 

dishes are some of the things he enjoys doing in his free time. And these new 

dishes are mostly cooking food and not baking. ‘Strangely enough, I do not bake at 

home, but I do cook,’ he says. 

As an introvert, Kees describes himself as thoughtful, impatient, and kind. 

A little-unknown fact about him is that ‘Few people know that I was a paratrooper 

during my 15-month national service in Belgium back then.’ 

It is his goal to grow his brand and business. To establish Beyers Chocolates as a 

household name. 

His ex-father-in-law, Peter Queally, is one of his biggest inspirations. ‘As a businessman, 

husband and father, he stayed humble, and he is just one of those people 

who inspire you with everything he does.’ 

The motto that drives him is ‘It is what it is.’ 

• What is your spirit animal? 

Buffalo. 

• Do you prefer food, travel or art? 

Travel. 

• Rain vs Sunshine? 

Sunshine. 

• What is your ultimate spoil? 

A fancy restaurant. 

• What do you love most about life in 

the city? 

The convenience of it. 

• Your pet peeves 

Arrogance. 

This and that 

• What is a must-have in your 

kitchen? 

A stove. 

• What do you always have with you 

when you leave the house? 

My wallet. 

• What would you do if you won R1 

million today? 

Settle some of my debt 

• Your favourite Beyers chocolate? 

Our caramel chocolates. 

• What is your superpower? 

Calmness. 

Text: ELZAAN PIENAAR. Photo: DANIE BESTER FROM KONZEPT 



Up for the challenge 

One thing is for sure, when 

Brackenhurst’s Louisa 

Duarttee puts her mind to 

something, she is ready to 

take the bull by the horns 

and turn things around, not 

only for herself, but for the 

benefit of others as well. 


Catching up with Louisa, one of the 

first things she admits is that she was 

born to be a mum. She made it clear 

to her hubby that once they have 

children, she will not be a working 

mum - well, not one working away 

from home. 

And it was with this same passion 

and conviction that she started 

Momtrepreneurs. 

‘I came to a stage, after our children 

were born, where I wanted to do 

something meaningful. That is when 

I decided to start something that 

would help other mums running small 

businesses to make ends meet. And so 

Momtrepreneurs was born. 

‘The concept was to launch a Facebook 

page where mums, and take 

note, only mums running small businesses 

are allowed to advertise their 

business for free, because I’ve decided 

to not ever work for a boss because 

my children are my all. I was convinced 

there were other mothers like that, 

who maybe did not have the means 

to get the word about their businesses 

out there.’ 

Today Momtrepreneurs has 25 000 

members and it has grown to such an 

extent that they host a ladies’ get-together 

once a year in Cape Town. 

‘It has been so successful and I am 

nothing but blessed. I, the introvert, 

have also grown into somebody who 

can address a hundred women.’ 

And needless to say, there has since 


een more growth to Momtrepreneurs as Louisa is starting ‘Come live with me’. 

‘It boils down to the mums sending me their products and then we unpack it live 

on video and tell people more about the product. 

‘But let’s face it, this is not always without a downfall. Some say I get all these 

things for free, however, they seem to lose sight of the fact that I do this for free 

and that it takes time to get this done. 

‘I do this because I want women to succeed and I am always there to support 

and motivate them. Together, we as women are much stronger than one woman 

standing alone.’ 

In a nutshell, Momtrepreneurs has a community of 60 000 women which, rightfully 

so, makes Louisa an influencer, brand ambassador, as well as a product and 

destination reviewer. 

Local is lekker 

Speaking of destinations, new experiences and making amazing memories are 

something the Duarttee family holds close to heart. Together with her hubby 

and two daughters, they often take little day trips, locally and a bit further - even 

when on holiday where they visit places like coffee shops and nature reserves - in 

short, tourist destinations. 

‘It is extremely important to me that we support local and that local people 

should support local entrepreneurs. And this is where the part of the destination 

reviewer comes in. 

‘When we visit these places, we will assess them, take photographs and post 

about our experiences - all of this is also free of charge. And let me tell you, if I did 

not like something that much, I will say it in the nicest way possible, but a review 

will always be an honest one. We can only learn from each other. We can spread 

hope by spreading messages about good places to visit.’ 

This is where Louisa chats about accessibility for children, the food and their 

experience in general. 

‘It costs us a bit but I feel it is important that people get to know about places 

unknown to them and also try these out. We are all about local aren’t we,’ she said 

with a smile. 

If you are looking for a place to visit, pop over to Louisa’s page Unwrapped with 

Louisa Duarttee. 

Unpacking Louisa 

There is more to Louisa than meets the eye and even though she calls herself an 

introvert, the fact that she likes to share her experiences soon makes you realise 

this is one woman with many sides to her. 

In 2021 she wrote two children’s books in conjunction with Finesse (Carpe Diem 

Media). One in which she talks about God and children and another named ‘Oulike 

mammas maak ook foute’ (Cute mothers also make mistakes). 

She has a passion for flying and skydiving and has free-falling ticked off her bucket 

list. On her bucket list is to get a pilot’s license, write and publish more books 

and be a television presenter or something along that line. 

With her family being her all, their favourite family outings are somewhere in 

nature. Whether they are cycling or hiking and they are big on coastal holidays. 

‘Children don’t need tech all the time. They learn so much while experiencing 

nature and it brings us as a family closer together.’ 

She is also involved in a fundraising effort to buy a much-needed wheelchair for 

a young boy with cerebral palsy and is involved in a sandwich project for children 

who don’t have the luxury of a lunchbox coming from home. 

‘One day, I will also run my own NGO with many outreach programmes to those 

so vulnerable,’ she said and again, you could hear the determination in her voice. 

‘To that, you can also add they I’d love to run my own coffee shop one day, even 

if it is small.’ 

As we touch on Easter, her face lights up and she explained that as with Christmas 

she goes all out to make it a special occasion - complete with chocolate 

treats, homemade of course, where everyone chips in. 

I do this because I 

want women 

to succeed. 

Together we are so 

much stronger 

than one woman 

standing alone 

Wrapping it up 

With so many ideas coming from her, 

one has to end an interview at some 

stage and we wrap it up with a few offthe-cuff 

questions. 

She is an outdoor girl who loves the 

sunshine. 

‘I most certainly am a foodie and love 

to travel ... but I am not really into art.’ 

When asked what she always has with 

her, except for her cell phone, she 

laughs, ‘My children of course, that is 

when they are not at school. Oh and 

my handbag,’ and then with a small 

guilty smile she admits, ‘and a chocolate 

of course’. 

Tights and ‘small’ dresses are among 

her wardrobe must-haves and she lives 

by the motto that you simply have to 

be authentically you. ‘I do dislike people 

who cannot be sincere and true to 

themselves.’ 

A last question to Louisa was if she 

could change one thing in the world, 

what would that be the answer came 

without hesitation, ‘Every child must 

have enough food and must be loved. 

It breaks my heart that we have so 

many children who have to go without 

these basics.’ 


Text: CARINA VAN DER WALT. Photo: ALLURE SENSATIONAL. Make-up: THE NEW MAKEUP MASTERCLASS BY ALICIA SCHUTTE 


These 100 per cent natural 

Superfood Make-Up 

Foundation Set balms from 

SA skincare brand Eco Diva 

Natural are a first. Packed with 

power superfoods, vitamins 

and antioxidants (so your skin 

is consistently being hydrated, 

rejuvenated and recharged 

when you wear it), the silky 

textured foundation glides on, 

lasts a good eight hours and 

leaves you looking like you 

aren’t wearing make-up at all. 

Just flawless, silky-smooth, eventoned 

glowing skin. Because 

it looks like you’re make-up 

free, they’re popular with men 

who want to hide blemishes, 

too, and can be worn by those 

suffering from skin conditions 

like psoriasis, pigmentation, 

premature ageing, acne, rosacea 

and eczema. Four base shades, 

which you can blend to get 

the perfect shade for your skin, 

and they’re packaged with a 

washable bamboo artist palette, 

two wooden artist scraper tools 

and a shading and highlighting 

tutorial. R1495 from ecodiva.co.za 

RICH 

BEAUTY 

Sumptuous textures and shades 

of coffee, chocolate, sienna 

The latest in the 

Moroccanoil Body 

Line is this lush 

Moroccanoil Hand 

Cream with argan oil 

and hyaluronic acid. 

Lightweight, 

fast absorbing, 

non-greasy, and in six 

gorg Mediterraneaninspired 

scents. From 

R180 from salons and 

spas or online on 

splush.co.za 

All over coverage without creasing and 

caking. Lancôme Teint Idole Ultra Wear 

Concealer is a shortcut to a perfect 

complexion. Hydrating, lightweight, easy to 

apply, it brightens dark under-eye circles and 

covers imperfections. Loads of skin-loving 

ingredients, too. Wear it alone or with Teint 

Idole Ultra Wear 24H Longwear foundation. It 

comes in 15 shades, costs R510 and you’ll find 

it at Edgars, Woolworths, Foschini, Truworths 

and Superbalist. 



The iconic Molton Brown range of 

luxurious body and bath treats 

are now available locally ... we 

want this more than we want 

chocolate! Re-charge Bath and 

Shower Gel in delicious scents 

like black pepper, ginger, lime, 

orange and rhubarb. 

R610 from skins.co.za 

The Laser Beautique has just 

launched a Scientific Skincare 

range and we’re impressed. 

We particularly like this TLB 

Wake Up Serum, full of 

powerful antioxidants to 

fight and defend against 

free radicals, plus loads 

of Vit C, it moisturises, 

brightens, improves 

elasticity and is great for 

dehydrated skin. There’s a 

TBL Good Night Serum 

too (as well as loads of 

other products worth 

exploring). R1550 from 

the-laser-beautique. 

myshopify.com 

What if red could talk. Would it 

shout wear me proudly, or whisper 

slip me on discreetly? Either way, 

this collection from Chanel works. 

Two oversized eyeshadow palettes 

with matte and satin shades (both 

include the wonderful matte 

sienna red shade), eyeliner in rose, 

nails in watermelon. Red rises to a 

crescendo on the lips with Rouge 

Allure Velvet in soft mauve beige, 

delicate dusty orange, deep sienna 

red, and iconic and bold dusty red. 

Available in Chanel stores or online 

at woolworths.co.za 

Compiled by KYM ARGO 



FRUITY TUTTI 

This month we’re all about delicious shades of plum 

and dragon fruit, strawberry and kiwi. 

Buttoned jacquard 

dress in deep plum. 

Leave loose or tie with 

the same-fabric belt. 

R859 from zara.com 

Coral long cluster 

gold-plated necklace with 

pearl, amanzonite, turquoise, 

cowrie shell and African beads 

and charms. R940 from 

shelleytaylor.co.za 

Square mini tote bag with tubular 

shoulder straps in bright kiwi. 


Strawberry heels forever 

Suede high-heel mules, 




The Caroline printed floral 

classic trench ... perfect for 

now and then to layer right 

through Winter. R2199 from 

poetrystores.co.za 

Dragon fruit fuschia 

ladies vellies - 

the ultimate 

combo of 

fashion, 

comfort, and 

versatility. 

R999 from 

tomvoyager.co.za 

These suedette slip ons, with a slight 

edge at the heel to keep your feet 

secure and a rubberised sole to 

give extra grip, are the most comfy 

shoes imaginable, without forgoing 

style. And they’re available in a 

selection of gorgeous jewel shades. 

R780 from desray.co.za 




An Easter Feaster! 

… with six fabulous recipes from Capsicum Culinary Studio 

Whether you’re doing a small family dinner or a sumptuous lunch for friends 

this Easter, these six easy-to-make recipes are sure to please even the fussiest of 

eaters. 

What would Easter be without a rack of lamb accompanied by Hasselback potatoes 

and a broccoli and cranberry salad? Even those not partial to broccoli will 

love it and the beauty is that it can (and should) be made the day before! Vegetarian 

guests will be more than happy with a wedge of delicious spanakopita, 

which can be served with a simple Greek salad or the aforementioned broccoli 

and cranberry salad? 

Round out the meal with a hot cross bun chocolate pudding for dessert, but 

you might want to consider doubling up on the ingredients because it’s almost 

guaranteed that everyone will ask for seconds. 

Then, while the children run around the garden trying to find all the eggs hidden 

by the Easter Bunny, the adults can sit back and relax with a White Rabbit cocktail 

or two! 

Classic rack of lamb 

Ingredients: 

1 rack of lamb; 2 tsp fresh rosemary, 

chopped; 1 tsp fresh thyme, chopped; 

2 cloves garlic, minced; Kosher salt; 

Freshly ground black pepper; 2 tbs 

extra virgin olive oil; 

Method: 

Mix together the rosemary, thyme, 

garlic, salt and pepper and olive oil 

and rub all over the rack of lamb so it 

is evenly coated. 

Place the lamb in a plastic bag, 

squeeze out as much air as you can 

from the bag and seal. Marinate in 

the refrigerator overnight. Remove 

the lamb from the refrigerator 1½ to 

2 hours before you cook it so that it 

comes to room temp. 

Preheat the oven to 230°c. Next, score 

the fat, by making sharp shallow cuts 

through the fat, spaced about an inch 

apart. Rub all over with more salt and 

pepper. 

Place the lamb rack bone side down 

(fat side up) on a roasting pan lined 

with foil. Wrap the exposed rib bones 

in a little foil so they don’t burn. Place 

the roast in the oven for 10 minutes or 

until nicely browned, then, lower the 

heat to 150°C and cook for 10 to 20 

minutes longer (depending on how 

rare or well done you want your lamb). 

Remove from oven, cover with foil and 

rest the meat for 15 minutes before 

serving. 



Hasselback potatoes 

Ingredients: 

1.5kg medium-sized floury potatoes; 

4 tbsp vegetable oil; 4 garlic cloves, 

mashed; Sprigs of rosemary; Kosher salt 

Method: 

Heat the oven to 200°C. Use a metal 

skewer and insert through the back of 

one of the flatter sides of the potato. It 

should go through most of the potato. 

Place on a chopping board, skewer-side 

down and, using a very sharp knife, cut 

through the potato make slices a few millimetres apart. Remove the skewer and 

repeat with the remaining potatoes. Put the potatoes cut side up on a shallow 

baking tray and drizzle over the oil. Rub each potato to coat well getting some oil 

in between the slices. 

Toss in the mashed garlic, rosemary and season well. Roast for 50-60 mins or until 

the potatoes are tender throughout and the tops are golden and crisp. Baste 

with any oil in the pan halfway through cooking to get extra crisp potatoes. Garnish 

with sprigs of rosemary. 

Broccoli and cranberry salad 

Ingredients: 

5 cups chopped broccoli florets (about 

2 large heads); ½ cup roasted almonds, 

chopped; ½ cup dried cranberries; 1/3 

cup diced red onion 

For the dressing: 

½ cup plain Greek yogurt; 2 tbs apple 

cider vinegar; 2 tbs olive oil; 2 tbs maple 

syrup or honey; 1 teaspoon sea salt 

Method: 

In a small bowl whisk together the 

yogurt, apple cider vinegar, oil, maple 

syrup and salt. Add the broccoli florets, 

almonds, cranberries and red onion 

to a large bowl and stir to combine. 

Drizzle on dressing and toss until 

everything is coated. Cover and chill 

for at least 3-4 hours before serving 

(overnight even better). Almonds can 

be replaced by toasted sunflower 

seeds. 

Spanakopita (vegetarian) 

Ingredients: 

200g baby spinach leaves; 100g feta cheese, crumbled; 60g melted butter; 2 

eggs; 2 tsp dried dill; ½tsp ground nutmeg; 125g filo pastry 

Method: 

Place the spinach leaves into a large pot and pour over a little water and cook 

until just wilted. Tip into a sieve, leave to cool then squeeze out excess water and 

roughly chop. 

Place the cooked, drained spinach into a bowl and add the feta, dill, nutmeg and 

beaten eggs and mix well. Set aside. Carefully unroll the filo pastry and cover with 

damp sheets of paper towel to prevent drying out. 

Take a sheet of pastry, brush with melted butter and place butter-side down in a 

shallow 22cm dish that has been greased on the bottom and sides with butter. 

Brush butter on another two pastry sheets and place them in the dish. Spoon 

over the filling. 

Then cover with two more layers of buttered filo pastry. Heat oven to 180°C and 

cook for 30 mins or until the pastry is crisp and golden brown. 

Remove from the dish, slice into wedges and serve with salad. 

Hot cross bun chocolate pudding 

Ingredients: 

6 hot cross buns; 30g unsalted butter, 

at room temperature; 125g dark 

chocolate, roughly chopped; 1 vanilla 

bean, split, seeds scraped; 600ml thin 

cream; 600ml thickened cream, plus 

extra to serve; Zest of 1 orange; 4 

eggs; 170g caster sugar; Icing sugar, 

to dust 

Method: 

Lightly grease the base of a baking 

dish with butter. Slice hot cross buns, 

butter each half. Place bases in the 

dish. Sprinkle with chocolate and 

cover with bun tops. Place vanilla pod 

and seeds in a saucepan with both 

creams and orange zest. Heat over 

low heat until just simmering. Beat 

eggs and sugar until just combined. 

Pour into warm cream while stirring. 

Strain evenly over buns and set aside 

for 30 minutes for buns to soak up 

custard. Preheat oven to 170°C and 

place the dish in a roasting pan. Pour 

boiling water into pan till it reaches 

halfway up the sides of pudding dish. 

Place in oven for about 45 minutes. 

Dust with icing sugar and serve 

with cream. 

White rabbit cocktail 

Ingredients: 

80ml gin; 50ml amaretto; 50ml double 

cream; 1 tsp lemon curd; ¼ tsp vanilla 

extract; Edible flowers; handful of ice 

Method: 

Put the gin, amaretto, double cream, 

lemon curd and 

vanilla extract into 

a cocktail shaker 

with a handful 

of ice and shake 

until the outside 

of the shaker feels 

very cold. Strain 

into two cocktail 

glasses and garnish 

with edible 

flowers before 

serving. 

Text and photographs. All recipes and photographs courtesy of the chefs at Capsicum Culinary Studio’s Boksburg campus 



You’re invited ... 

Classic white crockery, cotton tablecloth 

in pebble with white cotton serviettes ... 

simply laid with cutlery and wine glasses 

... all from maxwellandwilliams.co.za. Just 

add flowers for the perfect setting. 



Your cheat sheet for laying 

a classic, beautiful table 

The Easter weekend is time to bring family and friends 

together to share a meal. Which is always so much more 

enjoyable when you have a beautifully set table. Lots of fuss? 

Not at all ... simply follow this step-by-step guide by Betsie van 

der Westhuizen, general manager at Maxwell & Williams. 

Colour scheme: Start by deciding on your colour 

scheme. An all-white table setting says elegance and 

sophistication. A monochrome tablescape can be trendy 

or create a very colourful, playful table top. 

Table cloth or place mats? Consider the atmosphere 

that you would like to create when choosing between a 

table cloth or place mat. Place mats are gaining popularity 

but remember that place mats are much more casual and 

preferred for breakfast or lunch or an informal dinner. When 

using a place mat, all cutlery should be displayed on its 

surface. A white table cloth is the most formal option and 

usually used for dinner, whereas a colourful table cloth is 

perfect for a special holiday supper or casual evening meal. 

Start with a plain cloth and add colourful plates and serve 

ware. If you decide on a really bold table cloth, complete the 

look with your favourite white basic items. 

Cutlery shortcut: Only set the table for courses that you are 

going to serve – no need to add more cutlery just to look 

fancy. Always place your fork on the left of your plate and 

knives on the right. Your dessert spoon is placed at the top of 

the plate with the stem of the spoon facing the right. A soup 

spoon is placed to the right of the knife. Make sure all your 

cutlery items are lined up and spaced equally. The goal of the 

table setting is to look like a mirror. 

Napkins Placing: A napkin in a glass or cup is a big no-no. 

Add interest to your table by playing around with various 

napkin folds. Tie your napkin with a ribbon or place a napkin 

ring in the centre of your napkin, then place it in the centre 

of the plate. When using a soup bowl, place your napkin to 

the left of the place setting – never inside the soup bowl (it 

will slouch into the bowl). Alternatively fold your napkin and 

place it under the place setting. 

A handwritten touch: The main goal of a beautiful table 

setting is to make your guests feel special, so don’t forget to 

add a personal touch. A handwritten menu and beautifully 

crafted nametags at each guests’ place make guests feel 

welcome. It also shows that you gave the seating plan 

thought so that guests are seated next to those who will 

make them feel at home. 

The centre of attention: The centrepiece for your table is 

where you can really add a unique touch and make the 

table stand out – whether you use freshly cut flowers, a 

formal floral arrangement, potted herbs or plants. And don’t 

forget those candles. 

Add glassware: Do not be afraid to use glassware in a non- 

traditional way. Using your favourite tumblers as wine glasses 

or serving beautiful cocktails in wine or gin glasses will 

create an eclectic feel and a talking point. Keep it classy by 

decanting your red wine into a chic decanter. Always have a 

jug of water on the table for your guests. 

Small arrangements in different 

size and height vases (like these 

Clive options) make for an easy 

centrepiece. From R599 from 

Country Road at Woolworths. 

Whether you’re serving a posh 

wine that you want to breathe, or 

a boxed wine (not to be sniffed at ... 

so many great ones from excellent 

estates - but a bit bulky to keep on the 

table), pour it into this Diamante 

Connoisseur Carafe, R330 from 

maxwellandwilliams.co.za 

Don’t have time to do a centrepiece? One of our 

favourite cheats is to buy potted herbs from Woolies, 

pop them into terracotta pots and place them 

along the centre of the 

table. Smells gorgeous, 

looks fresh and 

fabulous 

and you can 

use them 

afterwards. 


April 2023 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein 

23 

GIS0407_022_921882439.indd 23 2023/03/16 10:20:11

You are in for a sweet treat 

For little ones, Easter is about Easter bunnies, chocolates, and other sweet treats. We have 

a tasty stash of chocolaty adventures waiting for you. These easy recipes from the master 

chocolatier, Kees Beyers, are perfect for Easter. These easy recipes are sure to please. 

Easter frozen banana chocolate pops 

These banana bites are the perfect addition to any warm weather party and at only 

20 calories per bite, they’re a guilt-free treat that everyone can enjoy. We love that 

they’re not only healthy but also cute and fun to eat, making them a hit with both 

children and adults. This is a great way to incorporate more fruit into our diets - in 

a tasty and creative way. Try out and impress the little guests with these scrumptious 

bites! 

Ingredients: 

Ice cream sticks or wooden skewers; three to four firm-ripe bananas, cut into 5cm 

pieces; 170g chocolate chips of your choice; 1 Tblsp sprinkles, shredded coconut, 

nuts or any desired topping 

Method: 

Freezing the bananas on a toothpick or skewer is a great way to make them easier 

to handle while dipping them in melted chocolate. It’s a good idea to use parchment 

paper to prevent the pops from sticking to the baking tray. 

When melting the chocolate chips, stir between each 10-second increment to 

prevent burning. You can also use a double boiler to melt the chocolate. 

The fun part about making these pops is choosing your desired toppings! You can 

use chopped nuts, sprinkles, shredded coconut, or anything else. Once the chocolate 

is set, store the pops in the fridge for up to a day. And when you’re ready to 

enjoy them, take them out to savour the delicious combination of creamy banana 

and chocolate. Enjoy! 


Easter bunny twists 

Making treats with your children is a fantastic way to get them involved in the kitchen 

and to spend quality time together. These cinnamon sugar Easter bunny twists are 

not only delicious but also super easy to make. 

Ingredients: 

1 package of frozen puff pastry sheets; 2 Tblsp butter, melted; 1 Tblsp cinnamon; 

2 Tblsp sugar; 1 box of Beyers mini eggs 

Method: 

To ensure that your pastry sheets thaw evenly, it’s important to leave them out at 

room temperature for about 45 minutes. This will make them soft enough to handle 

but still cold enough to work with. Once they have thawed, unfold them carefully 

and get ready to brush them with melted butter. Leave about 1.5cm down each side 

of the pastry without butter, which will help ensure that the pastry rises evenly in the 

oven. Combine the cinnamon and sugar, and pour it over the butter on one of the 

pastry sheets (not on the 1.5cm closest to each side). Brush water along the 1.5cm 

down each side. Top with the second pastry sheet, buttery side down. Use a fork to 

crimp the edges where you brushed water. Press the top sheet of pastry down gently, 

for the cinnamon sugar can be absorbed in the butter. 

Slice the pastry in half, from one crimped side to the other. Slice the top and bottom 

sections in half, repeating until you have 16 narrow strips going from side to side. 

Take each strip and twist it twice, leaving an open circle at the bottom and the two 

crimped ends pointing up (these will be your bunny ears). 

Place the twisted strips on a baking tray lined with parchment or baking paper. Bake 

in a preheated 200ºC oven for 15-18 minutes until the pastry is golden brown. Cool 

for about 20 minutes, then place a Beyers mini egg in each hole for the bunny tails. 


Sweetie Pie Pancake 

Sweetie Pie Pancakes with dark 

chocolate ganache and whipped 

vanilla cream 

Ingredients: 

Beyers Sweetie Pies; Nut butter (e.g. 

Macadamia); Beyers 70% dark chocolate; 

Whipped cream; Fresh berries 

For pancake batter: 

4 cups flour; 4 eggs; 5 cups water; 

1/2 tsp salt; 4 tsp baking powder; 

1/2 cup oil 

Method: 

Mix the batter ingredients well and ensure there are no lumps. Heat a nonstick 

frying pan and pour in some of the pancake mixture. Once the pancake is 

cooked, remove it from the pan and repeat the process. 

Spread a pancake with a bit of nut butter. Unwrap a Sweetie Pie and place it in 

the centre of the pancake. 

Fold the pancake in half and then in half again (you won’t be able to completely 

enclose the Sweetie Pie, and that’s fine). 

Place the filled and folded pancake in the microwave for 30 seconds until the 

Sweetie Pie melts. 

Pour over the melted Beyers 70% dark chocolate. Decorate with whipped 

cream and fresh berries. 

Chocolate Easter Nests 

Chocolate Easter Nests are easy to make with your kids for Easter or spring. They 

are fun and delicious treats made with peanut butter cups. It is a fantastic recipe 

for the kids because there’s no cooking or baking involved. They are fun to make 

and a great treat to pair with your Easter egg hunt. 

Ingredients: 

½ cup semi-sweet chocolate chips; 1 Tblsp coconut oil; 1 cup sweetened, 

shredded coconut; 8 nut butter cups - use store-bought peanut butter cups or 

homemade; 24 mini Beyers chocolate eggs 

Substitutions and variations: 

Not a fan of coconut? Try using crushed cornflakes. Use any store-bought or 

homemade nut butter cup. Use jelly beans or Easter M&Ms instead of mini eggs. 

Switch up the chocolate and use milk, dark or white chocolate chips instead 

of semi-sweet chocolate chips. Skip the coconut oil or use butter instead. Add 

flavourings like vanilla or almond extract to flavour the nests. 

Method: 

Add semi-sweet chocolate chips and coconut oil to a microwave-safe bowl. 

Microwave for 60 to 90 seconds until completely melted, stirring every 20 to 30 

seconds. Add sweetened, shredded coconut to the melted chocolate mixture. 

Stir with a spoon until thoroughly combined and you don’t see white shreds 

any more. 

Select your nut butter cup. Use store-bought peanut cups, any nut-free butter 

cups, or make them at home. Place a heaped tablespoon of the coconut chocolate 

mixture on the peanut butter cup. Hold the chocolate cup with one hand 

and use a spoon to shape the coconut into a nest. 

Place three mini Beyers chocolate eggs in the middle of the nests and press them 

gently to adhere to the chocolate. 

Tip: Mix the coconut gently so it stays loose and keeps a fluffy texture when 

shaped into nests. 

Text: KEES, BEYERS CHOCOLATE. Photos: BEYERS CHOCOLATES 



Eggs - pile them on! 

Crack on and start your day off with these egg-citing breakfast recipes 

Recipes supplied by: THE SOUTH AFRICAN POULTRY ASSOCIATION 

When it comes to eggs, the more 

the merrier. 

Apparently, South Africans eat 

146 eggs per person a year, but 

for optimal health, we should be 

eating more. 

The Department of Health’s dietary 

guidelines encourage us to eat 

eggs in moderation every day. 

Why? Because eggs offer a lot of 

nutritional bang for your buck 

when it comes to a healthy and 

balanced diet. They are an excellent 

source of high-quality protein, as 

well as nutrients like choline, zinc, 

vitamin A, phosphorous, iodine, and 

some B vitamins. 

The good news is that South 

Africans recognise the benefits of 

eggs. A study found that South 

African egg consumption has 

increased a whopping 24 per cent 

from 1999 to 2021. 

Eggs are a wise choice in the diet of 

pregnant women especially, as they 

contain choline, a nutrient essential 

for a baby’s brain development. 

The egg yolk is where much of 

the choline is contained, so it’s 

important to not toss the yellow. 

Eggs are great for babies, too. 

One study found that 148 babies 

who were fed one egg a day for 

six months had higher intakes of 

protein, monounsaturated and 

polyunsaturated fats, cholesterol, 

phosphorous, B5, B7, B12, vitamin 

D, vitamin E and iron than babies in 

the study who didn’t eat eggs. And 

none of these babies developed an 

egg allergy. 

Details: Like EGGcellentFood 

on Facebook and follow 

@eggcellentfoodsa on Instagram. 

For further information and recipes, 

visit www.sapoultry.co.za 

Berry French toast with butter and honey 

Serves 4 

Ingredients: 4 large eggs, ½ cup milk, 2 teaspoons cinnamon, 1 teaspoon vanilla 

essence, salt to taste, 8 thick slices 2-day-old bread – better if slightly stale, butter – 

as needed, 60ml honey, ¾ cup strawberries or seasonal berries 

Method: In a medium bowl whisk eggs, milk, cinnamon, vanilla essence and salt 

until well blended. Transfer into a shallow dish that is suitable for dipping the bread 

into the egg mixture. Dip the bread, on both sides. Melt some butter in a large 

skillet over medium high heat. Shake off the excess egg mixture from the bread 

and place the bread slices onto the hot skillet. Fry the French toast until browned 

on one side, then flip and brown the other side. Serve the French toast hot with 

butter, honey, and/or fresh berries. 

For the kids, whip up this easy French toast with blueberries 

Serves 1 

Ingredients: 1 egg, 2 tablespoons milk, ½ teaspoon vanilla essence, small pinch 

cinnamon, 1 slice day old bread, 1 tablespoon (15g) butter or oil 

Method: In a bowl, mix together eggs, milk, cinnamon, and vanilla essence. Heat 

the butter or oil in a non-stick frying pan over a medium heat. Dip bread into egg 

mixture and coat both sides well. Put dipped bread into hot pan and cook for 2 to 3 

minutes on each side or until golden. Serve warm with a spoonful of cream cheese 

or with sliced banana or blueberries. 

Tip: You can use up any leftover bread for this recipe. Try sliced French bread, fruit loaf 

or multigrain bread for something different. 



Egg & smoked trout bagel 

Serves 4 

Ingredients: 500ml boiling water, 30ml vinegar, 4 eggs, 4 bagels (toasted), 

100g smoked trout, thinly sliced, 200g baby spinach (blanched), 2 dill fronds 

(chopped), 1 lemon, salt and pepper to taste 

Method: In a small saucepan pour the 500ml boiling water and vinegar into a 

small saucepan and bring to a simmer. Once the water starts boiling, reduce 

the heat to low. Crack open the eggs one at a time into separate ramekins or 

egg poaching cups. Drop the poaching cups into the water. For a firm white 

and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted 

spoon once done to your liking and set aside. Slice bagels in half, and toast. 

Layer blanched spinach onto the bagel halves, followed by the smoked trout 

and poached eggs and top with chopped dill. Squeeze fresh lemon juice over 

the assembled bagel. Season with salt and pepper and enjoy. 

Fluffy pancakes with berries 

Serves 8 

Ingredients: 500ml (2 cups) milk, 2 

extra large eggs, 4 Tbsp melted butter 

or neutral oil, 300g (2 cups) flour, 4 

Tbsp sugar, 1 Tbsp baking powder, ½ 

tsp salt, maple syrup /honey & fresh 

berries, for serving 

Method: In a large bowl- whisk 

together milk, eggs, and melted butter. 

Add the flour, sugar, baking powder, 

and salt. Whisk well to combine. Set 

batter aside and allow to rest for 15 

minutes. Heat a large non-stick frying 

pan over medium heat. Wipe the pan 

with a piece of paper towel dipped 

in neutral oil. Scoop ¼ cup batter per 

pancake into the hot pan. Cook on the 

first side until bubbles appear on the 

surface. Flip and cook for another 2 to 

3 minutes until both sides are golden 

brown. Transfer to a plate in a warm 

oven. Repeat using the remaining 

batter. Stack 

Breakfast egg muffins 

Makes 12 

Ingredients: 12 extra large eggs, 

125ml cream, ½ cup spring onions 

(chopped), 2 cloves garlic (grated), 1 

chilli (diced), 1 large red bell pepper 

(diced), 1 cup corn, cut off the cob 

(or frozen), 2 cups baby spinach, 60g 

(½ cup) mozzarella (grated), salt and 

pepper, to taste, olive oil 

Method: Preheat oven to 180˚C and 

grease a 12-cup cupcake tin. Add a 

drizzle of olive oil to a large frying pan. 

Add spring onion, garlic and chilli. 

Cook until fragrant. Add bell pepper 

and corn and cook until tender. Add 

spinach and cook until wilted and 

all water evaporates. Remove from 

the heat and stir through the cheese. 

Meanwhile, whisk eggs and cream 

together. Season well. 

Evenly distribute the veggies into the 

cupcake tin. Pour egg mixture over 

veggies. Bake in the oven for 20-25 

minutes, or until golden and set. Serve 

warm and enjoy! 

To freeze: Wrap cooked and cooled 

muffins tightly with cling film and 

place in a Ziplock bag and freeze. 

To reheat: Defrost muffins in the fridge 

or covered on the counter. 

Oven: Place muffins on a baking tray 

and reheat in the oven at 180˚C until 

warmed through. 

Micowave: For a quicker breakfast 

on the go option, reheat gently in 

the microwave about 30 seconds 

(from thawed) or 1 to 2 minutes 

(from frozen). 



Plant plenty 

Fill your garden with crunchy garden peas, pansies, 

poppies, petunias, primulas and gorgeous Gullivers 

Text: ALICE COETZEE 

Veggie of the month 

Garden peas are sweetest when 

eaten straight from the pod, which 

is a good way to convert the kids 

to snacking on veggies. Gardengrown 

peas are certainly tastier, 

crunchier and more nutritious 

than any frozen version. Kirchhoffs 

‘Greenfeast’ is a climbing pea 

that needs staking/support, and 

produces a heavy crop of large, 

well-filled deep green pods. Plant 

in deeply dug, fertile soil enriched 

with compost and well-rotted 

manure. Water well at the base of 

the plant throughout the growing 

period and especially when 

flowering. Garden peas are an 

excellent source of plant protein. 

Besides being eaten raw they can 

be steamed, added to salads, stews, 

stir-fries and soups. 

Details: kirchhoffs.co.za 


GIS0407_028_921896253.indd 28 2023/03/16 10:23:27

Garden tasks for April 

• Plant the Four P’s: Pansies, poppies, 

petunias and primulas. • Scatter seed 

of Namaqualand daisies, alyssum, 

lobelia, Virginian stocks, and winter 

scatter pack mixes. By sowing batches 

of Namaqualand daisies two or three 

weeks apart you will have flowers 

right through to September • Plant 

spring bulbs after Easter. • Fertilise 

the lawn as well as spring flowering 

shrubs and perennials. • Wait until 

after Easter to plant out spring 

flowering bulbs. • Water once a week. 

• This is the last month for sowing 

beetroot, cabbage, carrots, lettuce, 

leeks, peas, Asian greens, parsnips, 

spinach and Swiss chard, spring 

onions, turnips and radishes. 

Ctentanthe ‘Golden Mosaic’ is a green and gold variegated indoor plant; 

yup Springbok rugby colours if you are in the mind to support the lads 

in the build-up to the Rugby World Cup later this year. Besides silently 

supporting our national team, this indoor plant’s other attribute is that it has 

anti-pollutant characteristics. It is ideal if you want to breathe fresh, clean air 

indoors. Place in a position that receives medium to bright light, in a warm, 

moderately humid room. Keep the soil moist by watering once the top layer 

of soil feels dry. Fertilise with a diluted liquid fertiliser once a month in spring 

and summer. Keep the plant looking neat by cutting off dead leaves at the 

base of the plant. Details: lvgplant.co.za 

We’re planting … Bacopa Scopia ‘Gulliver’ Compact Rosa 

because it is a hardy indigenous groundcover, that shows off even 

better as a compact, semi-trailing plant for hanging baskets, containers 

and window boxes. It is covered in a myriad of pink flowers that are somewhat 

larger and darker than other pinks in the bacopa range. As a garden filler it likes well-drained 

soil and full sun, but as a container plant morning sun and afternoon shade is preferable. It 

flowers abundantly and will go through to summer as it is heat and drought tolerant. Details: 

ballstraathof.co.za 

April 2023 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein 

29 

GIS0407_028_921896253.indd 29 2023/03/16 10:23:40

Herbalicious 

Make space ... the lesser-known herbs are making an overdue appearance 

Here’s a challenge for adventurous home chefs. Consider adding lesser-known 

herbs to your repertoire, like the delicately flavoured lemon balm and salad Burnet. 

What all these herbs have in common is that they can all be sown in April as they 

thrive in cooler weather. Make space by hauling out edibles that have reached 

the end of their productive life. 

Versatile Lemon Balm 

Lemon Balm (Melissa officinalis) has a light lemon fragrance and flavour. 

It is a compact, leafy herb which grows 30 to 40cm high, that’s also suitable 

for window boxes and pots. Space plants 30cm apart. It flowers in summer, 

producing small white blossoms with sweet nectar that attracts the bees. In very 

cold areas it dies down in winter but will sprout again in spring. If planted in too 

much shade, the plant will become infected with fungal diseases during the 

rainy season. 

Harvesting 

Regular picking will produce a bushier, leafier plant. Pick the leaves in the 

afternoon when its essential oils are the strongest. 

How to make lemon balm tea 

Coarsely chop 2 tablespoons of fresh leaves, put in a cup, or glass jug, and pour 

over 1 cup of boiling water. Cover and let stand for 5 minutes, remove the herb 

and drink. Add honey for extra flavour. Drink after a meal or before going to bed. 

Culinary 

While its flavour is more subtle than a lemon, the leaves still add that lemony 

freshness to salad dressings, herb vinegars, summery drinks, and desserts such as 

ice cream, sorbet, and fruit dishes. It makes a calming tea for sipping after dinner 

as a digestive or for winding down after a busy day. 

Salad Burnet 

Salad Burnet (Sanguisorba minor) is 

a lesser-known perennial herb that 

is well worth discovering. The fresh 

young leaves have a nutty yet slightly 

cucumber-like flavour. This low 

growing, bushy herb has small red 

flowers and is a good border plant 

in the flower or herb garden. In very 

cold areas it may die back in winter 

but will shoot again in spring. To 

keep the plant looking good, remove 

dead leaves and spent flowers. 

Harvesting 

Pick the young leaves frequently to 

encourage new growth. Remove 

the flower heads to ensure the 

continuous sprouting of new leaves. 

Culinary 

The cucumber-flavoured leaves can 

be used in salads and salad dressings, 

chopped up and added to cream 

cheese or soft cheese, and used in 

herb butters. In winter it’s a valuable 

green for adding to soups, casseroles 

and sauces. The leaves contain 

vitamin C and if made into a tea can 

be drunk as a tonic. 


GIS0407_030_960158333.indd 30 2023/03/16 10:27:23

GET IT DIRECTORY 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GDS20407_031_956264985.indd 31 2023/03/16 11:07:37

Why go solo? 

Travel with friends ... to the De Mond Villa in the De Hoop Nature Reserve 

One of the joys of travel is to do so with a group of family or friends. 

So we’re always on the lookout for exclusive-use villas and lodges. Our 

latest find is the newly restored and refurbished De Mond Villa in the 

extraordinarily beautiful De Hoop Nature Reserve. 

This pristine nature reserve, a Ramsar listed vlei, is all wide open spaces, 

endless stretches of deserted beaches, coastal fynbos, teaming with 

animal and bird life and offers the best whale watching imaginable. 

The reserve is home to the De Hoop Collection, which has a wide range 

of accommodation, including various self-catering options as well as 

the De Mond Villa. With five en-suite bedrooms, awesome interior décor, 

incredible views, a boma and swimming pool, it’s a really brilliant option 

for those looking to really get away from it all. It’s fully catered, so all you 

need do is sit, G&T in hand, and look out over the glorious Ramsar vlei, 

where besides the spectacular bird life, you could spot wild bush pigs, 

otters, rock dassies and herds of eland ... there’s even been sightings of 

leopard tracks. 

You’ll have an exclusive guide, and most guided activities are included 

in the rate ... think guided bird walks, marine walks, mountain bike trails, 

and a nature drive experience in an open safari vehicle. Not included 

(but well worth the extra expense) are the eco boat cruise and the 

vulture experience. 

Another add on you may be interested in is the new De Hoop Slackpacking 

Trail ... a fully guided and catered three-to-five-night hike for 

groups of up to 10, which will take in parts of the iconic whale trail and 

other spectacular highlights of De Hoop. 

De Mond Villa is fully catered and guided at R3 500 a person per night, 

with a minimum of five guests per night. 

Details: De Hoop Collection is a member of Cape Country Routes. 

Reservations 021-422-4522 or res@dehoopcollection.co.za, 

www.dehoopcollection.com. Facebook @DeHoopCollection, 

Instagram @dehoopreserve 



Whale watching 

Time your trip for end May to 

early November, when, every 

year, some 40 per cent of the 

world’s Southern Right Whales 

come to these shores to breed. 

Females and their calves swim 

in the clear waters, while males 

put on spectacular displays. 

Up to 600 of these endangered 

mammals come each season ... 

so close to the shore that you 

can sit relax on the sand dunes, 

watching them calve, blow, 

breach and belly flop. 

The Vulture Experience 

The cliffs of the Potberg 

Mountain is home to the 

Western Cape’s last surviving 

colony of endangered Cape 

Vultures. Guests take a scenic 

drive through the fynbos, then 

hike for around an hour up to 

the Vulture Deck to watch the 

vultures swoop and soar above. 

There’s a picnic lunch included. 

Eco boat cruise 

Gorgeous, relaxing two-tothree-hour 

cruises where 

you can explore the Vlei and 

enjoy bird, game, otter and 

even porcupine sightings. The 

morning cruises include tea and 

coffee as well as pastries and 

croissants with jam and 

cheese, while the evening ones 

see you sipping house wines 

and beers and savoury snacks. 

Perfect sundowner evening! 

Guided MTB trail 

Keen mountain bikers get the 

chance to cycle among herds of 

eland, bontebok and other game 

with a qualified field guide, who, 

during the two-hour ride, shares 

his knowledge of less obvious 

natural and historical aspects 

of De Hoop. 

Complied by: KYM ARGO 



In 2020, Montblanc embarked on an exciting new chapter with the 

introduction of its new feminine fragrance line - Montblanc 

Signature. Its ambition was to give women a different 

way to express themselves and their exceptional 

character. Anchored in Montblanc’s heritage in the 

culture of writing, the name of the fragrance was a 

reminder that few things are more personal, unique 

and expressive than her signature. 

Pen in hand, ink on paper ... 

it’s the lasting imprint of her 

personality and identity for 

others to remember her by. 

This year, the story 

continues with the 

launch of Montblanc 

Signature Absolue. 

Sparkling, radiant 

and intense, this new 

fragrance is all fresh 

mandarin and pear, tuberose 

and ylang, along with sensual 

woody tonka bean, cedarwood 

and golden amber. This new and 

glorious scent is available in 50ml 

bottles and 30ml travel size 

bottles, as well as a 90ml 

bottle from R1599. 


Spoil 

April 

We’re giving away a bottle of this Montblanc Signature Absolue. Simply pop over to our Facebook or Instagram page 

(getitnationalmagazines) and follow the prompts. Entries close April 25. 


ADVERT Gonna.indd 2 2023/03/15 08:25:47

Apr 23 - JHB South East

Create successful ePaper yourself

Delete template?

Save as template?