May 24 - JHB North

The wedding issue

The wedding issue


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The best<br />

bubbles for any<br />

celebration<br />

I DO<br />

LOVE ...<br />

A glowing bride. A rosy<br />

bouquet. Diamonds & pearls.<br />

It’s our wedding issue!<br />


MAY <strong>24</strong>

Roses<br />

on your big day<br />

Page 28

contents<br />

this month<br />

04 Make the month of <strong>May</strong> memorable<br />

06 Book Club ... flip through thought-provoking pages this month<br />

08 Wish List ... kiss and tell - all our <strong>May</strong> desires<br />

10 Social ... families and their four-legged friends explore Chartwell Castle<br />

GET IT<br />

Editorial<br />

Caxton House • 368 Jan Smuts Avenue<br />

Craighall, Joburg<br />

Instagram: @get_it_joburg_north<br />

Facebook: Get It Joburg <strong>North</strong> Magazine<br />

Website: getitmagazine.co.za/<br />

joburg-north<br />

National Group Editor & National Sales<br />

Kym Argo<br />

kyma@caxton.co.za<br />

Facebook and Instagram:<br />

@getitnationalmagazines<br />

Website: getitmagazine.co.za<br />

Workflow & Studio Manager Megan Brett<br />

Contributor: Lisa Witepski<br />

Distribution<br />

Get It Joburg <strong>North</strong>ern Suburbs is<br />

distributed free of charge. For a full list of<br />

where it is available phone 010-971-3605<br />

Published by CTP Limited<br />

Competition rules<br />

The judges’ decision is final. Prizes cannot be<br />

transferred or redeemed for cash. Competitions<br />

are not open to the sponsors or Caxton<br />

employees or their families. Get It Magazine<br />

reserves the right to publish the names of<br />

winners, who will be contacted telephonically<br />

and need to collect their prizes from Caxton<br />

<strong>North</strong>ern branch within 10 days or they will be<br />

forfeited. Prizewinners’ names are published on<br />

our social media pages monthly.<br />

PEOPLE<br />

12 Jared Melamed and his seriously sumptuous patisserie delights<br />

14 Entertaining made easy with Natascha Le Roux<br />

26<br />


16 Makeup for a glamorous bride<br />

18 Fashion ... all that sparkles and shines<br />

FOOD & WINE<br />

20 Allow your celebration to overflow with bubbles<br />

22 Happy (and healthy) cocktail hour<br />

<strong>24</strong> Get a taste of what’s new in Jozi<br />

26 Fancy platters for snacking<br />


28 Colourful roses for your big day<br />

TRAVEL<br />

32 Experience the romance of rail<br />

WIN<br />

22 A hamper of mindful drinks worth R2000<br />

34 A case of Fairview Rose Quartz<br />

cover PHOTO CREDIT<br />

Anthonij Rupert Wines<br />

MAY <strong>24</strong><br />

<strong>May</strong> <strong>24</strong> Get It Magazine 03

If you have a date for the Get It diary page, email the info at least a month in advance to megan@caxton.co.za<br />

A hot date!<br />

Your guide to make the month of <strong>May</strong> memorable<br />

01<br />

Kamers Makers Autumn adds<br />

the exciting edition of KM Art<br />

where dozens of up-and-coming artists<br />

work will be on show for Jozi to see.<br />

Discover more than 30 new makers plus<br />

the usual local delights from fashion<br />

to footwear, jewellery to gin. 9am<br />

until 5pm at St David’s Marist Inanda,<br />

Sandton on <strong>May</strong> 1 to 5. Single day pass<br />

costs R80 through quicket.co.za<br />

02<br />

Spend an indulgent afternoon at<br />

the Fairlawns Lunch with Kate<br />

Sunley as she shares her story and talks<br />

luxury beauty and lifestyle goods that<br />

nourish. On the menu is three courses -<br />

white bean salad, mascarpone & beetroot<br />

risotto and dark chocolate mousse. What<br />

a treat! Noon until 4pm at Fairlawns<br />

Boutique Hotel. Tickets cost from R660<br />

through quicket.co.za<br />

10<br />

Sad, amusing and gloriously<br />

uplifting - The Return of Elvis<br />

Du Pisane. Eddie du Pisanie, played<br />

by Ashley Dowds, is a forty-six year old<br />

East Rand salesman who is retrenched<br />

and decides life is no longer worth<br />

living. He writes a suicide note to his<br />

wife and is about to gas himself in his<br />

car in the garage, when he switches<br />

on the car radio. The Elvis Presley song<br />

he hears changes his life forever. PG13.<br />

Pieter Toerien’s Montecasino Theatre<br />

on <strong>May</strong> 10 to <strong>May</strong> 26. Tickets from R150<br />

at webtickets.co.za<br />

12<br />

Looking to spoil your favourite<br />

woman to a brunch experience<br />

on her special day. Mom and I - Sip<br />

& Paint is your chance to make<br />

memorable moments and create<br />

your own symbolic masterpiece to<br />

take home. Chef Ofentse will put out<br />

a sumptuous harvest table spread.<br />

11am until 2pm at Lacuna Bistro at The<br />

Maslow Hotel Sandton. Tickets cost<br />

R650 and includes a welcome drink,<br />

brunch, canvas and painting essentials.<br />

Book through quicket.co.za<br />

11<br />

Couture on the Green is this year’s theme of the 20<strong>24</strong> Nedbank<br />

International Polo. Prepare for heart-thumping action on the ground as<br />

South Africa squares off against the world’s leading polo nation, Argentina,<br />

in a high-goal showdown. And in the crowd, dazzling dressed spectators<br />

looking to steal the spotlight. From exclusive VIP lounges to stylish picnic<br />

setups, the scene is set for a glamorous affair. Inanda Polo Club on Saturday,<br />

<strong>May</strong> 11. Tickets start from R220 per person through www.quicket.co.za<br />

Details: nedbankinternationalpolo.co.za<br />

04 Get It Magazine <strong>May</strong> <strong>24</strong>

18<br />

Bottled, popped or poured.<br />

South African, French or Italian.<br />

The Johannesburg Cap Classique,<br />

Champagne & Bubbles Festival 20<strong>24</strong> is<br />

celebrating life’s sparkling moments. Sip<br />

and sample some of the finest bubbly<br />

around including Jacques Bruére Brut,<br />

JC Le Roux Scintilla MCC, Pongrácz,<br />

Boschendal Luxe Nectar Cap Classique<br />

and Graham Beck Brut. 11am until 4pm at<br />

Inanda Country Club, Sandton on <strong>May</strong> 18.<br />

Tickets cost R450 from webtickets.co.za<br />

<strong>24</strong><br />

See Shepstone Gardens, a three-acre property,<br />

transform into a curated art celebration - The RMB<br />

Latitudes Art Fair 20<strong>24</strong>. A display of art from 40 galleries and<br />

250 artists from across the continent. Discover and explore<br />

all corners of the indoor-outdoor venue and wander through<br />

marble halls, secret gardens and rooftop pavilions, enjoying a<br />

diverse programme of exhibitions, talks and more. <strong>May</strong> <strong>24</strong> to<br />

<strong>May</strong> 26 at Shepstone Gardens. Driving guests to park at Old<br />

Ed’s and you will be shuttled to the venue. Tickets cost from<br />

R300 though latitudesartfair.com/tickets<br />

25<br />

Let your creative juices flow when decorating a<br />

6 inch, two layer vanilla cake with buttercream icing<br />

and your preferred decorations. Cake and Sip: Thee Gifted<br />

Hands invites you to a 4 hour interactive class where<br />

you will learn the art of cake decorating over beautiful<br />

conversations. From noon until 4pm at The Grillhouse<br />

Melrose Arch, Melrose Arch. Tickets cost R980 through<br />

webtickets.co.za and includes your cake, use of utensils, a<br />

two-course meal and a glass of wine, juice or a cold drink.<br />

Follow @theegiftedhands for more info.<br />

29<br />

Agatha Christie’s ingenious courtroom drama will<br />

keep you guessing until the very end. Leonard Vole<br />

is accused of murdering a widow – the glamorous and<br />

enormously rich Emily French - to inherit her wealth. The<br />

stakes are high – will Leonard survive the shocking witness<br />

testimony (all the evidence points to him) and will he be<br />

able to convince the jury of his innocence and escape the<br />

hangman’s noose? Find out at Pieter Toerien’s Montecasino<br />

Theatre from <strong>May</strong> 29 to June 30. Performances on<br />

Wednesday to Friday at 7.30pm, Saturdays at 3pm and<br />

7.30pm, Sundays at 3pm. Tickets cost from R150 to R300<br />

through www.webtickets.co.za<br />

30<br />

The boys are back in town for a long weekend!<br />

The Drakensberg Boys Choir Music in the City<br />

will have a rich musical line-up showcasing a tapestry<br />

of musical genres, ranging from classical masterpieces<br />

to contemporary and well-known Afro-Pop tunes. Mass<br />

splash choirs performances on Thursday and Friday<br />

will feature The Drakies in collaboration with other<br />

schools. From 6.30pm on the Nelson Mandela stage at<br />

the Joburg Theatre on <strong>May</strong> 30 and 31. Tickets cost R200<br />

through webtickets.co.za<br />

31<br />

Take a step in the right direction by supporting<br />

Reach For A Dream’s Slipper Day. Swop out your<br />

normal shoes for a day and wear your most comfy, fluffy<br />

or fun slippers. All you have to do is buy a sticker for R20<br />

at Wimpy, Pick ‘n Pay, Dis-Chem Pharmacies, Dis-Chem<br />

Baby City, Toys R Us or Krispy Kreme. Simply slip on a<br />

pair of slippers and pop on your sticker on <strong>May</strong> 31. All<br />

proceeds help children with life-threatening illnesses.<br />

Details: www.reachforadream.org.za<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 05

Book club<br />

Interesting women, natural history mysteries ... and a look into the future!<br />

Keep your<br />

place with<br />

Book Darts,<br />

R425 from<br />

pezulainteriors.co.za<br />

Compiled by: KYM ARGO<br />

It’s 1954 on far-flung Verona Island,<br />

a tropical paradise with a fragile<br />

economy and a rising crime rate.<br />

Prostitution is legal and Lila Gulliver<br />

is proud of her business - a highend<br />

brothel where her clients are<br />

guaranteed privacy and discretion.<br />

When Carità Bercy, a young, destitute,<br />

and beautiful blind woman arrives at<br />

her door seeking employment, Lila<br />

decides to give her a chance. Carità<br />

proves a valuable asset to the house,<br />

as well as a psychological puzzle to her<br />

employer. One hot night, Ian Drohan,<br />

a handsome son of a wealthy judge,<br />

visits Lila’s house for the first time,<br />

and falls madly in love with Carità.<br />

Lila doubts his sincerity and fears for<br />

Carità‘s future. But Carità has no such<br />

fears. In fact, she is a reckless force of<br />

nature, determined to succeed in ways<br />

Lila hasn’t even contemplated. Valerie<br />

Martin’s Mrs Gulliver ... a steamy tale<br />

of passionate love, found and lost, and<br />

found again! Doubleday<br />

06 Get It Magazine <strong>May</strong> <strong>24</strong><br />

The first thing Vanessa Carvin does<br />

when she arrives on the small island<br />

off the coast of Ireland is change her<br />

name. To the locals, she will be Willow<br />

Hale. The second is to shave her head<br />

... no longer shoulder length blonde,<br />

it’s now cropped and grey, more<br />

in keeping with a solitary outsider<br />

escaping Dublin to live a hermetic<br />

existence in a small cottage, and not a<br />

notorious woman trying to get away<br />

from the media after her husband<br />

committed a crime - one they think<br />

she is guilty of, too. Escaping her old<br />

life might seem like a good idea but<br />

the choices she has made throughout<br />

her marriage have consequences.<br />

Here, on the island, Vanessa must<br />

reflect on what she did, and did<br />

not, do. Only then can she discover<br />

whether she is worthy of finding<br />

peace at all. Water by John Boyne ...<br />

a story of a woman coming to terms<br />

with the demons of her past and<br />

finding a new path forward. Penguin<br />

It’s 2050. A climate-changed world,<br />

where humans and digital devices<br />

are closely entwined. It’s a world filled<br />

with natural disasters, drought, famine<br />

and floods. People are displaced as<br />

new immigration laws are put into<br />

effect, and the gap between the<br />

haves and have nots widens. Future<br />

Imperfect by Babette Gallard is<br />

the story of a family determined to<br />

be together ... despite the horrific<br />

obstacles in their way ... exhaustion,<br />

terror, the xenophobia of people<br />

struggling to protect their increasingly<br />

scarce resources. Thought-provoking,<br />

this novel raises the question of what<br />

may happen to our world in the nottoo-distant<br />

future. LightEye

Hippos, a Mongoose and Me, sequel to the popular A Hippo Love<br />

Story, is a collection of vivid stories reflecting the decades that<br />

author Karen Paolillo has lived and worked in the wilds of southeast<br />

Zimbabwe. The book kicks off with the rescue of two leopard cubs<br />

from a water tank, with an anxious mum waiting in a fig tree nearby,<br />

and continues with tales encompass a wide variety of animals and<br />

experiences … Karen’s extraordinary affinity with hippos, life with her<br />

beloved mongoose, characterful baboons and rescued birds, close<br />

encounters with lions and an injured buffalo, and her heart-stopping<br />

flight from an enraged elephant. To add to the drama, Karen and her<br />

husband Jean-Roger must face off against the drumbeat of political<br />

subterfuge and poaching of wildlife, sometimes at great personal risk.<br />

Such a great read … massively recommended. Penguin Books<br />

Extraordinarily similar woodpeckers<br />

in South America and Africa.<br />

Quintessentially African trees native<br />

across South America, from Ecuador<br />

to Paraguay. How could this be? This<br />

question nagged Nick Norman, an<br />

exploration geologist by profession<br />

and keen birder by hobby. He’d been<br />

surprised to see a woodpecker in<br />

Brazil, where he was working at the<br />

time, which was strikingly similar to<br />

those he knew in the land of his birth,<br />

South Africa. In subsequent work<br />

engagements in South America, he<br />

saw other birds there, as well as trees,<br />

which represented families he knew<br />

well in Africa. That was the mystery<br />

… how the same families of flora and<br />

fauna had distributed themselves in<br />

continents astride a major world ocean,<br />

the South Atlantic. The obvious answer<br />

– continental drift – turned out to be<br />

a blind alley. Sherlock Holmes said<br />

‘When you have eliminated all which<br />

is impossible, then whatever remains,<br />

however improbable, must be the<br />

truth.’ In solving the mystery, the truth<br />

of Holmes’s axiom became more and<br />

more evident to Nick as he discovered<br />

extraordinary travelogues of trees and<br />

birds for which, given enough time, a<br />

wide ocean was no barrier. This, Nick<br />

Norman’s The Woodpecker Mystery –<br />

The inevitability of the Improbable, is<br />

a story of astonishing epiphanies, full of<br />

fact that will fascinate lovers of natural<br />

history. The Franschhoek Press<br />

Bruce Jack’s Ghost In The Machine<br />

Sauvignon Blanc is all clean and fresh tropical<br />

fruit flavours - papaya and spanspek, with hints<br />

of litchi, and is brilliant paired with fried zucchini,<br />

asparagus, risotto and a Greek pasta salad. Order<br />

online for R208 from orders@thedrift.co.za or find<br />

at your local bottlestore.<br />

All books available at Exclusive Books and exclusivebooks.co.za<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 07

Wish list<br />

We’re wishing for romance … mwah mwah<br />

“We’ve been waiting eight years for this.” Matured over eight<br />

years, Spier has just released the small-lot 2016 Prestige<br />

Cuvée Cap Classique. And Spier Cellar Master Johan Jordaan<br />

continues “But let me tell you, those eight years were worth<br />

every second. The cuvée’s prolonged contact with the lees<br />

has imbued it with an extraordinary depth of character<br />

and a complexity that only time can bestow.” With a creamy<br />

texture and layers of nuanced flavours ranging from crisp<br />

red apple and citrus to brioche and stewed fruits, this Cap<br />

Classique invites you to slow down and savour the moment.<br />

“It’s not just about when you drink it, but more importantly,<br />

the company you’re with and the quality of the time you’re<br />

enjoying. If you ask me, that’s the perfect pairing,” reflects<br />

Johan. R450 a bottle from spier.co.za<br />

<strong>May</strong> you be blessed with light and<br />

treasured times. Ribbons of Love<br />

by Dr Elizabeth Peter-Ross is a book<br />

of marriage themes, blessings and<br />

art ... inspired by the need of many<br />

of today’s couples to celebrate their<br />

marriage more personally than the<br />

traditional. There are 25 blessings,<br />

ranging from celebration and<br />

commitment to trust, loyalty and<br />

gratitude, all with glorious artworks<br />

by Annie Druyer. R250<br />

08 Get It Magazine <strong>May</strong> <strong>24</strong>

For the bride, the bridesmaids, the mothers of the bride and groom<br />

... the pieces of handcrafted jewellery from Shelley Taylor make<br />

a beautiful statement. Fresh water pearls simply never go out of<br />

fashion ... and the range of earrings, necklaces and bracelets is<br />

simply dazzling. Details: shelleytaylor.co.za<br />

Bella Vita Paradiso Eau de Parfum<br />

from Guess ... an intensely desirable<br />

Floral Amber Gourmand scent<br />

opening with a juicy blend of<br />

Italian Mandarin, inviting Pear<br />

Blossom and flirtatious Red Berries,<br />

with a floral heart which blooms<br />

of rousing Jasmine, fresh Gardenia<br />

and honeyed Tuberose, subsiding<br />

into a rich base of grounding<br />

Patchouli, bold Amber and creamy<br />

Musk for a memorable signature.<br />

Sensual, confident, bold, you’ll find<br />

it at Dis-Chem for R1325.<br />

Sophisticated antique-toned brass and<br />

black nickel Luca wine cooler,<br />

R2995 from blockandchisel.co.za<br />

Compiled by: KYM ARGO<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 09

Sunday<br />

vibes<br />

Families and their four-legged<br />

friends got to explore the grounds<br />

of Chartwell Castle at the Sunday<br />

Easter Market. Whiffs of freshly brewed<br />

coffee and candy floss filled the air<br />

while kids had a merry time on the<br />

swings and jumping castles. Stalls<br />

stocked local goodies from soaps and<br />

satin pillowcases to custom ceramics<br />

and novelty candles. Sweet Sunday<br />

vibes all round with live music, spots<br />

to lounge on the lawns and plenty of<br />

treats to indulge in.<br />

The Matlokotsi family - Boki, Lerato, Kamo and Liseli<br />

Chantelle van Rhyneveld-buys, Franco Buys<br />

Nikhita Ramnundhan and puppy Rollo<br />

Fresh… is healthy!<br />

Fruit and veg aren’t supposed to<br />

live long, you are

Kaleidosoap cupcakes<br />

CeraMics by Michelle Rees<br />

Angeline Akua, Spelanza Njeri, Precious Akua, Prince Kwame<br />

Itumeleng Yimba,<br />

Abande Khambule<br />

Colette and Grace Roberts<br />

Ntombikayise Mtoli, Khuti Mnguni

Love at first bite<br />

Got a sweet tooth? Allow us to introduce you to your New Best Friend.<br />

Jared Melamed, the talent behind Joburg’s most seriously sumptuous patisserie.<br />

12 Get It Magazine <strong>May</strong> <strong>24</strong><br />

Jared Melamed is a walking<br />

contradiction. He has slummed it in<br />

the Thai jungle, then lapped up luxury<br />

in Singapore’s Orchard Road. He’s<br />

captivated by the smells, taste and<br />

buzz of food markets, but delights<br />

in sitting down to white tablecloth<br />

service and foie gras. He blasts<br />

hardcore techno while delicately<br />

crafting the kind of French pastries<br />

that are to be savoured one small<br />

mouthful at a time.<br />

Those nuances, he maintains, are<br />

what have made him as a chef, in<br />

spite of receiving no formal training.<br />

“There’s something in my head that<br />

no school could have given me;<br />

something I have gained from 17<br />

years of travelling and tasting in 50<br />

different countries.”<br />

Yes – that’s 50 countries, many of<br />

which were obscure islands, where<br />

Jared worked as a professional<br />

diver to fund his love of culinary<br />

experiences. It all started when, as a<br />

16-year-old, he packed himself off to<br />

Ibiza - without his parents’ permission.<br />

“I cried as soon as I arrived. Imagine<br />

being a teenager, completely alone<br />

in a country where you don’t speak<br />

the language.” Three months later, and<br />

Jared was lunching like a local. The<br />

markets of Barcelona held him in thrall<br />

... the sweets, the meat hanging from<br />

hooks, the buzz, the money changing<br />

hands, the shoppers smiling. He knew<br />

that this was the life he wanted, so<br />

although, as a non-conformist, he<br />

had never enjoyed school, he headed<br />

home to finish up his education and<br />

start real life.<br />

What followed was a whirlwind of<br />

visa runs, passport stamps, stints in<br />

eateries around the world and eating<br />

experiences that have honed his

“It’s all about cooking<br />

with your heart and not<br />

your head. Don’t try to<br />

make it fancy, and don’t<br />

Paris-Brest<br />

try to be too clever. It’s<br />

not about throwing 600<br />

Tarte aux Fruits Rouges<br />

different ingredients in a<br />

dish, but taking what you<br />

have and making it shine.”<br />

Charlotte aux Fruits Rouges<br />

Tarte au Citron<br />

palate in the most remarkable way.<br />

One stands out in particular: “I was<br />

visiting one of Singapore’s hawker<br />

markets, where you’ll find everything<br />

from food made by home cooks to<br />

dishes prepared by Michelin-ranked<br />

professionals. I spent four hours just<br />

walking around, trying everything<br />

I could ... the milk tea, the chai tea,<br />

laksa, the fishes, the meat, food from<br />

India, China, even Italy – I must have<br />

eaten from around 80 per cent of the<br />

vendors. And it was all wonderful.<br />

That’s when I realized that food isn’t<br />

just there to fill you up – eating those<br />

dishes made me feel emotionally full.<br />

It didn’t matter if the food was good,<br />

bad or ugly, it had been prepared<br />

by someone who believed it to be<br />

special. And that made it special<br />

to me.”<br />

The last stop on Jared’s wanderings<br />

was Thailand, where he had set up<br />

a business specialising in concierge<br />

services – until Covid’s closed borders<br />

brought the tourism industry to a halt.<br />

He decided it was time to head back<br />

to South Africa and take the first steps<br />

towards opening the patisserie he<br />

had dreamed about since childhood.<br />

Like much else in Jared’s life, the road<br />

to this destination was a winding<br />

one. First, he spent time at an Italian<br />

restaurant, where his irresistible<br />

Miss Madagascar<br />

attraction to the pastry section<br />

proved that he was right on track.<br />

“I used to experiment with pastries<br />

I’d tasted overseas. My favorite was a<br />

brioche cake I had tried in Vietnam ...<br />

I used to go to the same coffee shop<br />

every day just to eat it. At first, the<br />

owner disliked me because I was a<br />

tourist, but we became friends and,<br />

after four months of asking for the<br />

recipe every day, she finally wrote it<br />

down on a slip of paper.”<br />

After plenty of trial and a lot of<br />

experimentation, and the anticipated<br />

opening of an eatery that didn’t quite<br />

work out, Jared decided that there<br />

was no more time to waste. La Tarte<br />

was launched eight months ago as<br />

a dark kitchen with just one other<br />

employee. Today, the team comprises<br />

three people who bake up to 700<br />

pastries every weekend to satisfy<br />

customers at markets like La Marche,<br />

Prison Break and the Morningside<br />

Market, in addition to the patisserie<br />

they supply to boutique hotels,<br />

restaurants and coffee shops.<br />

It’s been an exciting journey, but Jared<br />

is counting down the months until<br />

he “turns bricks and mortar”. He has in<br />

mind the type of experience offered<br />

by the Ritz in Paris, his favorite city ...<br />

picture shelves lined with beautiful<br />

jars of confiture, crusty breads on<br />

the comptoir (counter), pastries that<br />

are a delight both to look at and<br />

to taste, and the fresh, clean smell<br />

of baking swirling through the air.<br />

“In France, every adult and child is<br />

familiar with the concept of goutè<br />

- a little treat you enjoy in the late<br />

afternoon. That’s why there are so<br />

many patisseries throughout France:<br />

people are accustomed to picking up<br />

a small snack before dinner. I’d love<br />

to introduce the culture of goutè in<br />

South Africa.” This will be no ordinary<br />

coffee shop, however: it will be an<br />

authentic salon du thè, where patrons<br />

can indulge in the type of patisserie,<br />

croissants and breads you would find<br />

in the very best French boulangeries.<br />

Until then, he’s intensely focused on<br />

creating tastes that South Africans<br />

previously haven’t had the privilege of<br />

experiencing. Lucky us!<br />

Instagram: @latarte_patisserie<br />

Text: LISA WITEPSKI • Images: Nicky Barber, @delishmonster.<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 13

Natascha is the kind of person who makes any person<br />

walking into her home feel like a VIP – seemingly with very<br />

little effort. She’s also the kind of person who, rather than<br />

getting bored with her possessions, delights in finding<br />

new ways to use them, usually to very striking effect.<br />

Here’s an example. A few weeks ago, she found a stilllife<br />

painting. It could have looked stuffy in anyone else’s<br />

home, but Natascha placed it underneath a glass table<br />

top, matched it with crockery, napkins and glasses, and<br />

voila – a tablescape quite unlike any other.<br />

The result? Anyone lucky enough to receive an invitation<br />

to one of her dinners is certain to have an experience that<br />

will linger long in their memories.<br />

That was certainly the case for the contestants who found<br />

their hosting talents pitted against Natascha’s when she<br />

entered the South African version of Come Dine With Me<br />

- a competition she won thanks to the combination of her<br />

cooking skills (guests were served a rainbow carrots and<br />

beetroot carpaccio with<br />

homemade labneh and<br />

Middle Eastern flatbread,<br />

seared salmon served<br />

with roasted cauliflower<br />

steak topped with<br />

homemade anchovy<br />

butter and minted pea<br />

puree for mains, and a<br />

dessert of blueberry jelly<br />

mousse with her own<br />

sugar edible flowers)<br />

and unbeatable flair<br />

for entertaining. After<br />

all, how many people<br />

do you know who can<br />

cut off the top of a<br />

champagne bottle with<br />

a sword?<br />

Set to<br />

impress<br />

Hands up if you love entertaining – but hate<br />

all the logistics around it? Natascha Le Roux’s<br />

The Nifty Pantry has you covered!<br />

Admittedly, Natascha<br />

had plenty of practise<br />

before she perfected the<br />

fine art of hostessing, as<br />

founder of the cooking club Messe and Forks. “It was back<br />

in the early 2000s, when everyone was joining a book<br />

club. I loved the idea of getting together to chat, drink<br />

wine and eat great food, but I didn’t necessarily have the<br />

time to read,” she recalls.<br />

Everyone has time to eat, though – which is why she<br />

invited six friends (one each to cook up a starter, carb<br />

dish, veggie side, protein and dessert) to host a monthly<br />

dinner at each other’s houses. At the end of each dinner,<br />

members were able to vote for their favorite dish and<br />

rank their host on everything from the welcoming drinks<br />

they’d received to the table setting and the cocktails on<br />

offer and overall experience of the evening. “It grew rather<br />

competitive,” Natascha laughs.<br />

And that meant that members were constantly trying<br />

to outdo themselves. So, when Come Dine With Me SA<br />

announced it was looking for entrants, Natascha was<br />

ready. Her success got her thinking ... much as she loves<br />

14 Get It Magazine <strong>May</strong> <strong>24</strong><br />

the part of entertaining which is all about conjuring up a<br />

look and feel, there are people out there who don’t enjoy<br />

it, or who simply don’t have time for it. What if she created<br />

a service to help them? And so The Nifty Pantry was born.<br />

“My mother had recently passed away at the time, and<br />

that made me realise that life was short. I had created my<br />

business plan back in 2018, but I didn’t have the courage<br />

to leave me corporate job until that moment.”<br />

Launched in November 2022, The Nifty Pantry – inspired<br />

by her friend’s giant pantry, which stores all manner of<br />

gorgeous items to set a beautiful table and is one of<br />

Natascha’s favourite places – is all about helping hosts<br />

and hostesses stage the perfect event, while saving<br />

them on the stress. It’s all about simplicity. Natascha<br />

has put together pre-designed table settings, including<br />

tablecloths, dinnerware, cutlery, glasses, candles and<br />

centrepieces and everything in between. Clients hop<br />

online, choose the look they love, let her know how<br />

many guests they’re<br />

expecting, and she’ll<br />

deliver everything they<br />

need to recreate the<br />

look at home, including<br />

instructions and a photo<br />

of what their table will<br />

look like once they’ve<br />

followed all the steps.<br />

“It’s a fabulous choice<br />

for people who aren’t<br />

really able to visualise all<br />

the elements together<br />

– we’ve done it for<br />

them. And it’s also great<br />

for people who want<br />

to offer their guests<br />

something new with<br />

every visit, but don’t<br />

have the space to store<br />

everything they need,”<br />

Natascha says.<br />

Her table settings<br />

have added style and sophistication to all manner of<br />

events, from bridal showers to milestone birthdays and<br />

corporate functions. And it’s not just about setting a stage.<br />

Natascha’s keen eye for detail means that she’s able to<br />

remove the areas that typically cause stress for hosts, from<br />

coming up with an exciting theme to managing RSVPs.<br />

One of the reasons she’s so passionate about the concept<br />

is because she has a real love of bringing people together.<br />

“When we’re with our friends and family, we’re able to<br />

share meaningful conversations and make memories.<br />

That’s what entertaining is all about – so you shouldn’t be<br />

put off just because you’re not mad about coordinating<br />

napkins and table cloths.”<br />

Natascha is looking forward to growing the business<br />

so she can create more jobs and upskill her current<br />

employees – and, of course, to help more people spend<br />

time laughing around a table that looks just beautiful.<br />

Details: www.theniftypantry.co.za, 083-365-3000.

Natascha’s tips for setting a beautiful table<br />

• Start by selecting a cohesive theme or colour scheme<br />

that reflects the occasion or your personal style.<br />

• Add depth and texture to your table setting by layering<br />

linens. Start with a tablecloth or placemats as a base layer,<br />

then add a contrasting or complementary table runner<br />

and napkins.<br />

• Flowers needn’t be your go-to as a table’s centrepiece.<br />

Show off your creative side by selecting an item from<br />

your home that makes a statement or adds drama.<br />

• Placement of tableware is important. Not only does<br />

it enhance the functionality of your setting, but done<br />

properly, it contributes to the overall aesthetics.<br />

• Small, personal touches make your guests feel welcome<br />

and appreciated. A handwritten place card, for instance,<br />

or a menu card or even small gifts placed at each setting.<br />

Text: LISA WITEPSKI • Photos: MEGAN BRETT.<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 15

Wedding day glam<br />

We take a peek inside the bridal beauty kit of celebrity artist Ryno Mulder<br />

Blush with the<br />

brand who<br />

brought the<br />

world its most<br />

famous cheek<br />

colour of all time.<br />

Now trending<br />

on TikTok for<br />

good reason.<br />

Nars Afterglow<br />

Liquid Blush in<br />

Dolce Vita.<br />

R760, from<br />

arcstore.co.za<br />

Define your cheekbones elegantly with Stila<br />

Heaven’s Dew All Over Glimmer, R595, from<br />

Truworths, Woolworths and Superbalist. Quite<br />

possibly the best highlighter I’ve ever used.<br />

Your brows will stay put<br />

all day and night if you<br />

style them with a<br />

spoolie - a makeup<br />

brush shaped like<br />

a mascara wand -<br />

swirled in Anastasia<br />

Beverly Hills Brow<br />

Freeze. R520 from<br />

arcstore.co.za<br />

Bridal beauty is all about<br />

radiance. Give your lips<br />

a pillowy plush feel and<br />

smoothness with Huda<br />

Beauty Silk Balm. R425,<br />

from arcstore.co.za<br />

No other<br />

makeup sponge<br />

gives that airbrushed<br />

finish to your bridal<br />

beat like the original<br />

Beautyblender<br />

does. R395, from<br />

arcstore.co.za<br />

The only glitter<br />

that never<br />

scratches your<br />

eyes nor messes<br />

everywhere is<br />

Bodyography<br />

Glitter Pigment.<br />

R420 from Takealot.<br />

Having trained with the A-list of Hollywood makeup artists - think Mario for<br />

Kim Kardashian, Sir John for Beyoncé, Rae Morris for Kylie Minogue - Ryno, who<br />

recently scooped a Best Makeup Artist award, has more than 3000 faces and near<br />

three hundred weddings under his belt. He basically has a PhD in bridal beauty!<br />

Ryno and his team work countrywide and you can request your makeup and hair<br />

quotation on WhatsApp 071-688 0<strong>24</strong>2.<br />

For protected,<br />

radiant skin<br />

that looks and<br />

feels like skin,<br />

not makeup,<br />

use Makeup<br />

by Ryno<br />

ICON SPF50<br />

Foundation.<br />

R549. Whatsapp<br />

to order<br />

071-688-0<strong>24</strong>2<br />

16 Get It Magazine <strong>May</strong> <strong>24</strong>

<strong>May</strong> <strong>24</strong> Get It Magazine 17<br />

Model image: Model: Gaia from Ice • Photographer: Xavier Saer at Studio Lux • Makeup: Makeup by Ryno<br />

• Hair: Andile Sajini using flowers by Tied With A Knot • Dress: Just Tonight Josephine.

&<br />

‘<br />

If I gave you diamonds and pearls<br />

Would you be a happy boy or a girl?<br />

If I could, I would give you the world<br />

But all I can do is just offer you my love.<br />


Messy bucket bag<br />

with metallic effect<br />

and fringe details<br />

with mirrored<br />

beading and chain<br />

crossbody strap.<br />

R1199 from<br />

’<br />

zara.com<br />

Metallic-effect quilted<br />

mini bucket bag, with<br />

detachable and adjustable<br />

crossbody strap. R579<br />

from zara.com<br />

Round ball wedding<br />

handbag with pearl details,<br />

R469 from takealot.com<br />

High-heel, pointed toe,<br />

slingback shoes with faux<br />

pearls on the front.<br />

R1299 from zara.com<br />

Silver open back sequin maxi dress,<br />

R649 from superbalist.com<br />

18 Get It Magazine <strong>May</strong> <strong>24</strong>

Choosing and caring for your pearls<br />

Of all precious materials, few are as captivating and timeless as pearls are. In<br />

the last couple of years, the beauty of pearls has reached new heights and<br />

reignited creative expression at every major runway from New York to Paris.<br />

With just a few styling tips, you can embrace pearls in the new season – and<br />

for years to come.<br />

Choosing your pearls Inspired by architecture, sculpture and feminine<br />

design, Witchery has unveiled its most premium, elevated and timeless<br />

jewellery collection yet. Weaving together traditional techniques and artistic<br />

innovation, they have crafted a range of jewellery adorned with freshwater<br />

pearls. From statement to staple, you can expect sculptural shapes and<br />

unexpected forms for an elevated twist on the traditional.<br />

Styling your pearls Opt for pieces that can adjust to any wardrobe palette and<br />

occasion. Set with gold hues, the cool tones of pearl will highlight and<br />

enhance the tone and texture of any outfit, making the jewellery as dazzling<br />

as it is versatile. While pearls will work with virtually any tone, they are<br />

especially striking when worn with neutrals like beige, white, and brown, or<br />

with contrasting hues like black and navy. Introduce textures like linen and<br />

cotton to match the natural materials for a look that is both interesting and<br />

warm. Introduce textures like leather, knit, linen and cotton to match the<br />

natural materials for a look that is both interesting and warm. To create a<br />

sense of movement, opt for designs like Witchery’s Molten Lariat Necklace or<br />

Molten Pearl Drop Earrings that work perfectly for any occasion day or night.<br />

Treasuring your pearls Pearls are a timeless treasure and can last for a<br />

lifetime with proper care. Never immerse your pearls in water or harsh<br />

chemicals. Rather, wipe each pearl with a microfibre cloth before storage.<br />

And always avoid spraying perfume on them.<br />

The latest range<br />

of pearl jewellery from<br />

Witchery ... molten pearl<br />

necklace, R2599, semi-precious<br />

hoop, R1699 and semi-precious<br />

ring, R1199. In selected Woolworths<br />

stores and from woolworths.co.za<br />

Sterling silver cubic zirconia classic<br />

tennis bracelet, R1999 from<br />

American Swiss<br />

on bash.com<br />

Catrice Endless Pearls<br />

beautifying primer, R<strong>24</strong>9.95<br />

from Dis-Chem.<br />

Open toe mule with pearl<br />

embellishment, R1749<br />

from aldoshoes.co.za<br />

Women's Pearls Purses Beaded<br />

Clutches Bucket Handbag with<br />

Detachable Chain, R399 from Takealot.<br />

Compiled by: KYM ARGO<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 19

The discovery of the late Anthonij Rupert’s<br />

packaging notes and mock-ups was the departure<br />

point for realising his dream and producing the<br />

Cap Classique range on L’Ormarins Estate. After<br />

his passing, his brother, Johann, continued the<br />

dream, with the L’Ormarins Private Cuvée (R475),<br />

envisioned as the pinnacle of the range, and is<br />

an exceptionally elegant, sophisticated option<br />

for grand celebrations. There are four more that<br />

we love ... this L’Ormarins Brut Vintage Blanc de<br />

Blancs (R<strong>24</strong>5), a Vintage Brut Rosé (R195), a NV<br />

Brut Classique (R195) and a NV Brut Classique<br />

Rosé (R195). They are described, aptly, as reserved,<br />

refined, revered. From lormarinswines.com<br />

The award-winning<br />

Kruger Family<br />

Reserve Marguerite<br />

MCC Brut 2019 is<br />

an elegant Cap<br />

Classique with<br />

a light golden<br />

hue and fine<br />

persistent<br />

mousse ... a<br />

lovely steady<br />

stream of small<br />

bubbles. All<br />

white pear,<br />

delectable<br />

biscotti, this Cap<br />

Classique makes<br />

any occasion<br />

a memorable<br />

celebration.<br />

R2100 for a<br />

case from<br />

stellenview.co.za<br />

20 Get It Magazine <strong>May</strong> <strong>24</strong>

CIN CIN<br />

We’re getting married. So the bubbles<br />

this month are extra special!<br />

This evocative Franschhoek Cellar Brut Royale<br />

Brut MCC has beautiful lemon cream and almond<br />

biscotti flavours on the nose, backed by refreshing<br />

citrus and tropical fruit notes on the palate. The finish<br />

is long and moreish with the playfulness of delicate<br />

bubbles. R1140 a case from franschhoekcellar.co.za<br />

Fresh rose petals<br />

and orange<br />

blossom,<br />

strawberries<br />

and cranberries,<br />

nectarines and<br />

lemons... this<br />

Blaauwklippen<br />

Estate Cap<br />

Classique Brut<br />

pairs brilliantly with<br />

all seafood dishes.<br />

R1560 a case from<br />

blaauwklippen.com<br />

Christiena Trousseau Methode<br />

Cap Classique Brut is a<br />

combination of Chardonnay<br />

and Pinot Noir, two of<br />

the grape varieties used<br />

in Champagne. The<br />

Chardonnay provides the<br />

finesse and longevity<br />

while Pinot Noir adds<br />

body and fruit. This<br />

is an elegant and<br />

distinguished wine,<br />

with upfront red apple,<br />

freshly baked biscuits,<br />

lime and lemon peel,<br />

and small refined bubbles<br />

in the glass. R1188 a case<br />

from vanloveren.co.za<br />

Compiled by: KYM ARGO<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 21

Cocktail hour<br />

All the feels ... none of the nasties<br />

We’re all about spoiling ourselves, but Indulging while<br />

maintaining a healthy lifestyle can be difficult.<br />

Hello Almost Zero de-alcoholised wines ... a great option for<br />

sport-enthusiasts, weight-watchers, banters, business lunches,<br />

non-drinkers, pregnant women and designated drivers,<br />

as well as those of us who want to sit and sip and enjoy,<br />

but stay healthy. You can drink more mindfully with an alcohol<br />

content of 0.3% per bottle (so virtually no alcohol), and is also<br />

low in sugar. R85 a bottle from takealot.com<br />

Cranberry & rose water sorbet<br />

You’ll need: 500ml cranberry juice, 250ml Almost Zero<br />

Ravishing Rosé, 5ml rose water<br />

To make: Combine wine, cranberry juice and rose water.<br />

Freeze overnight in a sealable, freezer-friendly container. Stir<br />

with a fork or wooden spoon every 2 hours for the first 6<br />

hours to break up large ice crystals.<br />

Wonderful fruity mocktail<br />

You’ll need: 750ml Almost Zero Wonderful White, Green<br />

apple (granny smith or golden delicious), chopped, 1 pear,<br />

chopped, 3 kiwis, peeled and sliced<br />

To make: Mix all the ingredients in a pitcher, stir and serve!<br />

Fancy winning a hamper filled with<br />

de-alcoholised wines and alcohol free bubbly, valued at R2000?<br />

Pop over to @get_it_joburg_north on Instagram to enter.<br />

Radiant Sangria sorbet<br />

You’ll need: 250ml of Almost Zero Radiant Red, 250ml of<br />

water, 250ml of bottled orange juice<br />

To make: Combine wine with water and fruit juice. Freeze<br />

overnight in a sealable, freezer-friendly container. Stir with a<br />

fork or wooden spoon every 2 hours for the first 6 hours to<br />

break up large ice crystals.<br />

22 Get It Magazine <strong>May</strong> <strong>24</strong>

Discover why<br />

Crawford<br />

International<br />

is unique!<br />

Make Crawford International your school of choice<br />

Visit crawfordinternational.co.za to book your personalised tour<br />

Crawford International Bedfordview (Grade 000-10))<br />

Crawford International Sandton (Grade 0000-12)

Breezy afternoons, flavours to savour and glasses of bubbles. Whether you want<br />

to treat mum, celebrate or try something new, Jozi has some tasty offerings for you.<br />

Lay back on the lawns<br />

It might be your last chance to enjoy<br />

picnic weather and the gorgeous<br />

grounds at The Maslow Hotel Sandton<br />

is the perfect spot to do so.<br />

The Sunday Society Graham Beck<br />

Picnic is set up for you to unwind and<br />

indulge. All chic elegance ... sipping<br />

on the finest Graham Beck bubbly<br />

with a picnic basket for two where<br />

you will be treated to finger foods of<br />

BBQ skewers and chicken wings and<br />

some fresh strawberries to be dipped<br />

in a sweet whipped cream. You’ll also<br />

find a mini cheese board, salads and<br />

some other delights too. To match<br />

this glamorous outdoor affair, come<br />

dressed in nautical fashion - stripes,<br />

blues, reds and white.<br />

Keep the bubbly flowing, lay back<br />

and listen to live music and let the<br />

effervescence of happiness fill the air.<br />

From 1pm to 5pm at The Maslow<br />

Hotel Sandton on <strong>May</strong> 5. R1500 per<br />

basket serving two people, book<br />

through quicket.co.za<br />

Follow TheMaslowSandton on<br />

Facebook and @suninternationalza on<br />

Instagram and snap and share your<br />

pictures on the day.<br />

On the menu...<br />

Discover French flavours at Keystone Bistro Eatery.<br />

<strong>24</strong> Get It Magazine <strong>May</strong> <strong>24</strong><br />

Unpack a picnic for two at The Maslow Hotel Sandton.<br />

Savour the flavours of France<br />

We’re all for the flavours of France<br />

when it comes to dining out. And<br />

new to the French cuisine scene in<br />

Joburg is Keystone Bistro Eatery. Think<br />

Oyster Mignonette, grilled Raclette and<br />

French onion soup (swoon) as well as<br />

the iconic and delicious Tarte Tatin.<br />

Bon appétit indeed! In charge of the<br />

kitchen is executive chef Esteban Busa,<br />

who is promising authentic flavours<br />

matching the inspired environment of<br />

a classic French Bistro. You’ll find this<br />

new, délicieuse spot at Johannesburg<br />

Marriott Hotel Melrose Arch, 42 The<br />

High St. Follow @keystonebistro on<br />

social media.

Easy breezy brunch by the pool<br />

Hand us a plate and let us have our pick of ripe seasonal fruit, rich and<br />

creamy cheeses and freshly baked bread, danishes and croissants. And<br />

if you really want us to tuck in, put out a buffet of home style food ...<br />

thinly carved slices of tender roast beef sirloin drizzled in a jus and a<br />

tasty French toast casserole with bacon. Yes please! Brunch at DaVinci<br />

Hotel and Suites is done simple but with a twist. You get to indulge in<br />

comforting food poolside while soaking up sunshine, breathing in fresh<br />

air and sipping on something refreshing. Whether you intend to nibble<br />

and chatter all afternoon or lounge while you savour every bite, you<br />

will find yourself having the best time with the live instrumental music<br />

playing in the background and a chilled mimosa in hand.<br />

Making sure brunch is a breeze is executive chef of Maximillien<br />

Restaurant Atma Mahadea who loves to experiment with fusion flavours.<br />

While the brunch menu stays the same every month, he likes to keep<br />

things exciting by adding something different to each occasion. For<br />

Easter Sunday, there was hot cross buns, chocolate bunnies and pickled<br />

fish. Our fave on-the-menu dish of the day, the chicken curry, warming<br />

and aromatic with a nice bite to it.<br />

To cool you down and make you feel like a kid again, they have an ice<br />

cream station with cones, waffles,<br />

Executive chef Atma Mahadea<br />

pancakes, sprinkles, smarties<br />

and sauces. There are also baked<br />

lemon tartlets and traditional mini<br />

malva puddings.<br />

You can arrive casual, with the whole<br />

family, or dress up wearing your best<br />

pair of stylish shades to compliment<br />

the bold black and white stripped<br />

pool deck furnishing. With winter<br />

approaching, there are heaters and<br />

seating indoors.<br />

Brunch @ The Pool Deck is served on<br />

the last Sunday of every month at<br />

DaVinci Hotel and Suites from 11am<br />

to 2pm and costs R385 per person - so<br />

worth it! Pre-book on 011-292-7169.<br />

Details: legacyhotels.co.za<br />

Mimosas and a helping of fruit, cheese and a croissant enjoyed poolside.<br />

Crispy duck sushi.<br />

Let’s make a toast<br />

Have you been to the Asian Tapas and Bubbles<br />

bar on the Keyes Art Mile? We hear they leave<br />

your taste buds tingling with their exotic<br />

flavours. Whether you’re a fan of traditional<br />

Asian dishes or are like most of Jozi with an<br />

experimental foodie palette, Kanpai’s simple, yet<br />

curated menu has Chinese, Japanese, Korean,<br />

and Thai cuisine, prepared with a modern twist.<br />

Fancy a flute of champagne paired with shallot<br />

foam oysters? Or Teriyaki lamb chops. <strong>May</strong>be<br />

the crispy duck sushi sounds more satisfying.<br />

We tempted to try them all!<br />

The restaurant’s name – Kanpai means<br />

‘cheers’ in Japanese and with a bubbles bar<br />

and an extensive list of bubbly offerings,<br />

you won’t need an excuse to clink your glass<br />

and celebrate. Find them at 21 Keyes Ave,<br />

Rosebank. Details: 010-110-0696 or follow<br />

@kanpai_sa on Instagram.<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 25<br />

Compiled by: MEGAN BRETT

Beetroot-cured gravadlax with horseradish<br />

sauce with Spier Frans K Smit white blend<br />

Gravadlax is a decadent snack perfect for a<br />

celebration. After you’ve cured them at home<br />

overnight, these silky pink fish slices will last<br />

for at least five days in the fridge, so you can<br />

prepare in advance of your party. Serve with<br />

crackers or seed loaf, creamy horseradish sauce<br />

or even some baby gem lettuce. Serves six as a<br />

light meal or starter. Prep and cooking time: 20<br />

minutes plus overnight curing.<br />

You’ll need: For the gravadlax ... 400-600g fresh<br />

trout fillets, skin on; 2 small beetroots, peeled and<br />

quartered; 1 cup muscavado sugar; 1 cup salt,<br />

medium grain<br />

For the creamy horseradish sauce ... 250ml sour<br />

cream; 2 Tbsp hot horseradish sauce (or 1<br />

Tbsp fresh grated horseradish); 5ml Dijon<br />

mustard (optional)<br />

To serve ... crackers of your choice or seed loaf;<br />

baby gem lettuce (optional)<br />

To make: Use a tweezer to pin-bone the fillets, if<br />

they are not already pin-boned.<br />

Place the beetroot in a food processor along<br />

with the sugar and salt. Process to create a<br />

course paste.<br />

Place a sheet of cling-wrap on a clean surface,<br />

then sprinkle 1/3 of the mixture onto it. Place half<br />

of the fillets on the paste, skin side down. Top<br />

with another 1/3 of the mixture and spread it out<br />

to cover the surface of the fillets. Now place the<br />

remaining half of the fillets on top of the covered<br />

fillets, skin side up (so they are lying meat-side<br />

together). Top with the final mixture, then with<br />

another layer of plastic wrap. Wrap up tightly and<br />

place inside a large-enough plastic container with<br />

a lid. Refrigerate overnight or for 12 hours, turning<br />

it over after 6 hours. The sugar/salt/beetroot<br />

curing mix will create a sticky syrup, so be careful<br />

not to mess it on your clothes.<br />

When the curing time is up, open up the fillets<br />

and rinse them under cold running water. Pat<br />

dry. Use a sharp knife to cut thin slivers on an<br />

angle from the tail side to the top, creating<br />

as much surface area as you can. Arrange on<br />

a platter and serve with the sauce and the<br />

crackers/bread/leaves.<br />

For the sauce, mix the sour cream, horseradish<br />

and mustard together in a small bowl.<br />

Serve with a glass of Spier Frans K Smit white<br />

blend - a Bordeaux-style white blend of 80 per<br />

cent Sauvignon Blanc and 20 per cent Sémillon,<br />

with a citrus and lime palate more tropical than<br />

herbaceous, and surprising hints of elder flower.<br />

Luxurious<br />

snacking<br />

Extravagant doesn’t have to mean expensive.<br />

It’s all about the lavish plating, the tastiest<br />

ingredients, the generosity of servings.<br />

Eggs. Avos. Trout. A trio of fancy platters<br />

for your next celebration.<br />

26 Get It Magazine <strong>May</strong> <strong>24</strong>

Avo bagels<br />

Up your avo game. Switch the toast for a bagel<br />

and ... voilà ... the posh version. Perfect for a breakfast<br />

party. This makes four ... we serve with a glass of bubbles!<br />

You’ll need: 2 bagels, cut in half horizontally; 2 avocados;<br />

salt and pepper; plus ½ cup spreads, a small handful<br />

herbs, a sprinkling spices and about 3 Tbsp extra<br />

toppings - see suggestions below.<br />

To make: Toast the bagel halves in a toaster.<br />

Loadshedding tip ... toast them on a griddle or frying<br />

pan on gas. Or alternatively skip the toasting and serve<br />

fresh. Spread with your choice of spread.<br />

Mash, slice, dice or cut the avocados into shapes with<br />

cookie cutters and place on top. Season with salt and<br />

pepper. Sprinkle over herbs, spices and toppings.<br />

Try these combinations: Cream cheese or chunky cottage<br />

cheese with dukkah, honey and sliced avo • Hummus,<br />

feta, red peppercorns, avo stars and baby herbs •<br />

Mashed avo, red onion, chilli flakes, lime and coriander<br />

• Pesto, basil and diced avo<br />

For more recipes visit avocado.co.za<br />

Greek salad platter with cheats poached eggs<br />

Guests coming over for lunch or an early dinner. This<br />

Mediterranean-style platter is affordable, quick to put<br />

together, and perfect to nibble on while sipping a cocktail.<br />

We’re also keen on the Mediterranean diet, so this works<br />

well for us.<br />

You’ll need: 4 eggs; salt and pepper; 2 handfuls cherry<br />

tomatoes; 1 small red onion, thinly sliced into rings; half<br />

a cucumber, cut into sticks; 100g packet Kalamata olives,<br />

drained; 2 rings Feta, broken into pieces; Greek salad dressing.<br />

To make: Make cheats poached eggs by pressing the middle of<br />

a perforated plastic wrap square into a small ramekin or bowl,<br />

leaving the rest of the plastic to hang over the outside edge.<br />

Spray the centre with cooking spray and crack in an egg.<br />

Bring the sides of the plastic overhang up and tie up tightly<br />

with kitchen string, ensuring there are no air bubbles around<br />

the egg. Take the plastic parcel out of the ramekin and<br />

repeat with the rest of the eggs.<br />

Bring a medium saucepan half full of water to a simmer on<br />

medium heat. Carefully add all the egg parcels and cook for<br />

4 minutes for runny yolks or until cooked to your liking.<br />

Carefully cut the parcels open under the knots and unwrap.<br />

Season with salt and pepper.<br />

Arrange the tomatoes, onion, cucumber, olives and Feta on a<br />

platter with the eggs. Serve with a Greek style dressing.<br />

If you’re also following the Mediterranean diet,<br />

pop over to our social media pages to see why<br />

you should include eggs in your daily menu.<br />

For more recipes, pop over to sapoultry.co.za<br />

Compiled by: Kym Argo<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 27

Celebrate<br />

in colour<br />

Dare to be different. That’s the prompt from<br />

wedding planners for brides who want<br />

their big day to be timeless yet trendy.<br />

Roses remain the wedding flower of choice, but unlike previous years, this year’s<br />

brides (and wedding planners) are favouring bouquets, arrangements and<br />

installations that pop with colour, yet are natural and organic.<br />

According to wedding planners, bold and vibrant colours resonate with<br />

couples who want a wedding that celebrates their story and their individuality.<br />

Bright colours are energising and joyful, what better way to celebrate the most<br />

memorable day of their lives, says rose grower Ludwig Taschner.<br />

Bouquets that seem freshly gathered from the garden evoke a sense of simplicity<br />

and spontaneity.<br />

Unlike traditional rose bouquets that usually feature a single colour, the latest<br />

trend offers space to play with different coloured roses. Combine them with<br />

other much loved garden flowers like baby’s breath, daisies, grasses and other<br />

foliage that also add texture. What could be more personal than incorporating a<br />

bride’s favourite roses, or those that she grew up with in her parent’s garden?<br />

The more colours the better, so feel free to break with convention when<br />

composing your bouquet. The secret is to get the balance right with rose blooms<br />

in complementary colours, offset with organic textures and hints of opulence.<br />

The effect? Both trendy and timeless.<br />


28 Get It Magazine <strong>May</strong> <strong>24</strong>

Try these garden roses<br />

Duet is a tall growing hybrid tea with<br />

florist quality blooms that have deep pink<br />

outer petals contrasting with a softer pink<br />

in the centre.This is an exceptional garden<br />

performer.<br />

Wedding décor goes organic<br />

There’s a more natural, country feel to<br />

wedding table décor. Florists are incorporating<br />

rustic textures like wood, greenery and even fruit<br />

and mushrooms into wedding table centrepieces,<br />

although roses remain the centrepiece. A playful<br />

arrangement, that uses unexpected shapes and textures<br />

certainly adds to the sense of romance and magic that’s<br />

present at every wedding. Roses are being used more<br />

dramatically and unconventionally, whether it’s a beach<br />

wedding, in a garden or at a wedding venue. It’s no longer<br />

necessary for everything to be uniform. Composing<br />

individual arrangements with similar colours but in<br />

differing containers creates visual interest and energy.<br />

Large floral arrangements act as focal points, as<br />

well as being great photo backdrops for those<br />

Instagram worthy moments with the happy<br />

couple. Details: www.ludwigsroses.co.za<br />

St Dunstan’s Centenary is a hybrid tea<br />

rose that has full, old-fashioned blooms<br />

carried on strong upright stems which last<br />

well on the bush and in the vase.<br />

Mauve Melodee forms clusters of large,<br />

semi-double blooms that reveal yellow<br />

stamens when fully open. A vigorous<br />

hybrid tea rose growing to shoulder height.<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 29



Welcome to Designer Smiles Inc, we are one of the leading practices in<br />

Johannesburg doing beautiful Cosmetic & Implant Dentistry. Our focus is on<br />

the latest technology in Smile Design using sophisticated scanning and design<br />

software from Europe, yes you can actually “TEST DRIVE” your new Smile<br />

before you buy it. Whether you need a single implant or a full mouth restoration.<br />

We offer STATE OF ART Guided Surgery for your peace of mind. All of this<br />

is handled by highly skilled and master clinicians at the clinic. Our staff are<br />

trained to make you feel welcome and your best interest is their core focus. Our<br />

technology gets RID of the old “gagging” impressions, which everyone hates!<br />

General/Family and Specialized Dental work is undertaken at our practice<br />

including Periodontal surgery, Crowns, Veneers, Metal Free Dentistry, Zirconia/<br />

Ceramic Implants & Invisalign. Other services including conscious Sedation<br />

undertaken by qualified Anesthetists.<br />

Spoil your mom<br />

12 <strong>May</strong><br />

177 Jan Smuts Avenue Lumley House, Rosebank<br />

20A Kloof Road Sarlan Park Cnr The Parade, Bedfordview<br />

011 615 9352 | 011 326 0938<br />

Designersmilesinc<br />

@designersmilesinc<br />

www.designersmilesinc.co.za<br />

Melaskin Remedy<br />

Serious about your<br />


Laser Rejuvenation<br />

Microneedling<br />

Dermaplaning<br />

Lamprobe & Cryopen<br />

for face & body skintag<br />

& blemish removal<br />

Electrolysis -<br />

permanent facial hair<br />

removal<br />

Tel: 011 783 0270<br />

Whatsapp: 071 860 6973<br />

114, 11th Street, Parkmore<br />

established 1991


Stockist of SUNFLAIR® in your area:<br />

Lingerie & Leisure<br />

Bryanston Shopping Centre<br />

Tel. 011 706 7304<br />


The romance of rail<br />

Seven reasons why a stay on the Kruger Shalati should be on your romantic bucket list!<br />

The truly spectacular views from your<br />

bedroom ... be it one of the two dozen<br />

Carriage Suites on the Train on the Bridge<br />

or the seven Bridge House Suites, sitting<br />

adjacent to the bridge in a picturesque<br />

garden setting with the train’s gentle glow as<br />

your backdrop. All are opulent, with a hint of<br />

the 1920’s rail safari. The views are equally<br />

marvelous from the lounge and dining<br />

areas and the swimming pools, which overlook the<br />

Sabie River ... the river flows all year-round, drawing<br />

animals and birds that come to quench their thirst.<br />

The fact that you’ll be recreating<br />

history. The Kruger Shalati - The Train on<br />

the Bridge, sits on the exact spot where the<br />

train would park overnight close to 100 years<br />

ago, when visits to the Kruger National Park were<br />

first allowed. The refurbished train is permanently<br />

stationed on the historically rich Selati Bridge<br />

above the Sabie River ... a unique experience<br />

with luxury accommodation and activities<br />

reminiscent of days gone by.<br />

The option of a romantic turndown<br />

... with rose petals scattered around<br />

the room, a scented bubble bath<br />

and a bottle of Moët champagne or<br />

Steenburg Brut sparkling wine on ice.<br />

Compiled by: Kym Argo<br />

32 Get It Magazine <strong>May</strong> <strong>24</strong>

The private bush dinner for two ... and<br />

the romantic bush picnic. Private dining<br />

... à deux or more if you’re travelling<br />

with friends, can be arranged ... with<br />

exceptional food, fine wine ... even<br />

entertainment if you want to go for<br />

the full experience.<br />

The game drives and walks ...<br />

private if you prefer. There are<br />

two game drives a day ... morning<br />

and afternoon, included in your<br />

stay. You can, if you wish, opt for<br />

a private game drive on either.<br />

There are also exceptionally<br />

enjoyable morning safari walks<br />

with Sanparks. And you’re in Kruger<br />

... you know the game viewing is<br />

going to be beyond fantastic!<br />

The extras.<br />

The heli flips<br />

and community<br />

tours and games<br />

of golf which can<br />

be arranged. The<br />

three swimming pools<br />

and the pre-game drive<br />

high teas and the staff,<br />

who go the extra mile.<br />

A bucket list trip indeed!<br />

The spa journey in the heart of the bush.<br />

An African Goddess facial, or hot stone<br />

massage, or the 75 minute Shalati<br />

Honeymoon Celebration ... in your<br />

room or on the deck. Bliss!<br />

The deets ...<br />

Rates, from R5890 per person, include<br />

accommodation, all meals, teas and<br />

coffees, daily soft drinks, house wines,<br />

local brand spirits and beers. It also<br />

includes two game drives daily in<br />

open game drive vehicles. There is<br />

also a complementary return road<br />

transfers between the Skukuza Airport<br />

and the lodge. All extras - like the<br />

private dinners and spa treatments<br />

and romantic turndowns - are<br />

optional and charged separately.<br />

Details: krugershalati.com<br />

<strong>May</strong> <strong>24</strong> Get It Magazine 33

Spoil<br />

<strong>May</strong><br />

A case of gorgeous wine to<br />

celebrate a special occasion<br />

Long, eventful lunches, with ripe cheese and tapas style platters,<br />

fresh salmon sushi, Mediterranean salads. The perfect<br />

celebration. And for the wine ... this Fairview Rose Quartz<br />

2023 is the ideal match. Pale rose quartz colour in the<br />

glass, with delicate notes of sweet pomegranate, summer<br />

berries and a hint of fresh blossoms, it’s daisy fresh on the<br />

palate with light oaking adding complexity. R140 from<br />

fairviewmarketplace.co.za. We’ve got a case of Fairview<br />

Rose Quartz to give away ... to stand in line to win, pop<br />

over to @get_it_joburg_north on Instagram or Get It<br />

Joburg <strong>North</strong> Magazine on Facebook. Entries close <strong>May</strong> 25.<br />

34 Get It Magazine <strong>May</strong> <strong>24</strong>

Visit<br />

Tempo Luxury Restaurant<br />

For a Fun Dining Experience.

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