Go EaZy 2nd Edition

GO EaZy JUSTIN BONELLO’S BURNING PASSION LET’S GO SAFARI!

SO MANY PORTALS TOO LITTLE TIME Holiday Time Relaxing into it

MENTAL DISINTEGRATION BREAKING THROUGH THE STIGMA

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PUBLISHED INDEPENDENTLY FOR EZ SHUTTLE

DECEMBER 2018 / JANUARY 2019

2 GO EZ / December 2018 / January 2019

MD letter We’ve had an overwhelming response from our clients on the launch edition of Go EaZy, so I’m glad to report the magazine is here to stay!

This time of year is always a time to reflect on the year that was, isn’t it? With the country’s current economic downturn it hasn’t been an easy one for most South Africans. Our unemployment rate is now the highest it has ever been and we have a general election scheduled for the first half of next year which is making the political environment very hard to keep up with. Couple that with the Gupta saga and it’s been a difficult one for all of us. This being said, I remain an optimist when it comes to South Africa. We have overcome the most incredible odds to get to where we already are and the feeling I get when engaging with my fellow countrymen, in my day to day exchanges, remains positive and upbeat. With the recent investment and jobs summit things are looking up. Long may it last.

On to more important things – the holidays! South Africa has some of the most unbelievable options available and we are truly lucky to live in such a wonderful country. Whether you’re heading to the coast, the mountains or the bush, we hope you have a wonderful festive season and safe travels catching up with friends and family.

Most of all, we hope you get some rest from this rather tumultuous year’s events and come back refreshed and excited about everything 2019 has to offer. Just know we will be here, ready and waiting for your travel bookings.

Let’s hope 2019 is the beginning of the turnaround we’ve all been waiting for! Safe travels!

Heerden Guyck van

GO EZ / December 2018 / January 2019 3

CONTENTS FIRE. 8

Let’s go safari 12

Safari competition 14

Winemakers of Plettenberg Bay 16 Mental disintergration 18

How to get that holiday spirit 24 Short term rental portals 32

REGULARS Cover photo: Justin Bonello / Photographer: Louis Hiemstra

Fleet 6

/ News 7 / Business & finance 28 Ask the Chef 30 / Apps 36 / Quiz 36 Events 37 / Back seat driver 38

A Message from the Go EaZy Team We can’t believe December is upon us already. It only seems like yesterday we were pulling down the Xmas tree and setting in for the year ahead. Here we are putting the tree up again!

Not that we are complaining because, for most of us, December means HOLIDAY TIME! And what better way to kick off the seasonal festivities in this, your second edition of Go EaZy magazine, than getting outdoor cooking wisdom from top TV chef and filmmaker, the Braai Master himself, Justin Bonello. We couldn’t believe our luck when Justin agreed to work with us; a collaboration which we hope will continue for some time to come!

Also in this edition – top tips on how to get the most relaxation out of your vacation; a look under the hood of mental illness in sport through the eyes of some the world’s top athletes; help on choosing the right portals to effectively market your properties to let; reasons to book a safari holiday; profiles of top restaurants and hotels you will want to visit; recipes, finance, quizzes, jokes and so much more!

Have a safe, happy, festive season and we look forward to seeing you on the other side in 2019.

Lots of love,

xx aZy Team The Go E

GO EZ MAG TEAM / PUBLISHER & SALES Lorna MacLeod / EDITOR Andy Sullivan / ART DIRECTOR Alice Evans ADMINISTRATION Kirsten MacMillan / CONTRIBUTING WRITERS Rosanne Turner / EZ SERVICES +27 (0)861 EZ SHUTTLE (397 488) Mac Publishing & Consulting on behalf of EZ Shuttle. For advertising enquiries +27 (0)44 533 0715, lorna@macpublishing.co.za / +27 (0)71 208 4272 EZ quotes and bookings reservations@ezshuttle.co.za / www.ezshuttle.co.za / +27 (0)861 EZ SHUTTLE (397 488) Editorial Disclaimer. EZ Shuttle and its appointed agency, Mac Publishing and Consulting, subscribe to a code of responsible journalism. While we endeavour to use reliable sources and to verify information before publication, we provide no warranties for the accuracy or completeness of content contained herein. Copyright laws apply and we reserve all rights. No part of this publication may be reproduced, stored or transmitted in any form without the prior written consent of the publisher, Mac Publishing and Consulting.

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GO EZ / December 2018 / January 2019 5

MEET THE FLEET At EZ Shuttle we strive to provide you with exactly what you’re looking for and have a wide variety of vehicles in our fleet to match your requirements. Starting with our sedans which are all new or late model Toyota Corolla’s, then to our Multi Purpose Vehicles (MPV’s) with 7, 13 and 22 seat configurations. Finally we have coaches in 37 seat full luxury or 60 seat semi luxury configurations too.

POLOKWANE

HOEDSPRUIT NELSPRUIT GAUTENG PIETERMARITZBURG BLOEMFONTEIN DURBAN

GEORGE

CAPE TOWN

6 GO EZ / December 2018 / January 2019

PE

EAST LONDON

NEWS New website launch

OUR VEHICLES ARE REPLACED EVERY 18 MONTHS – THIS IS DONE TO ENSURE THAT THEY ARE ALWAYS IN GOOD WORKING AND MECHANICAL ORDER.

We are proud to announce the launch of the new website on 1 December this year. We try and revamp our booking platform every three years and are very excited about this release. Apart from a completely new look and feel, we are now offering three different vehicle options to you regardless of your number of passengers when booking our service. The first is our economy sedan (Toyota Corolla) with a maximum load of three passengers. Secondly will be our Hyundai H1 with a maximum load of 8, and lastly our Toyota Quantum with a max load of 13 passengers. The reason we’ve done this is to allow smaller groups who have large amounts of luggage to book bigger vehicles if they so wish. Apart from this new feature, the booking engine will allow you to book a transfer, in real time, for any one of the 12 cities we currently service across South Africa. We encourage all our clients to book online as we offer unique discounts to you when doing so. Please book your next transfer with us on the web to find out more!

We are also currently working on our new mobile app which we hope to bring to market before April next year. Will keep you posted!

Removal of cash as a payment option

We have decided to remove cash as an available payment option for our transfers. This move comes in the wake of a diminishing demand for it, but also as a means to mitigate risk within our business. This is both for our own as well as your benefit. A reminder that our transfers are payable via EFT (at least 24 hours in advance), credit card or Snapscan. We provide the Snapscan QR code on every one of our confirmations and we would encourage our customers to pay this way.

Fleet rotation

In line with our policy of providing you with consistent high-quality service, our fleet is being rotated in Feb 2019. This will mean that at least 40% of the fleet across the country will be replaced with brand new models. Our vehicles are replaced every 18 months – this is done to ensure that they are always in good working and mechanical order. We hope that you enjoy the new car smell across the country when driving with us come February!

Congratulations Jaqi!

We would like to congratulate Jaqi van Vuren on her appointment as Head: National Sales effective early next year. Jaqi started working for EZ Shuttle in June 2010 at the beginning of the World Cup. At that stage she was our only salesperson and primarily serviced our core client base in Johannesburg & Pretoria. A few years later she was looking for a move to Cape Town with her fiancé (now husband) and did so to head up our sales efforts there in 2013.

Now, just about a native Capetonian, Jaqi has grown the Cape region tremendously during this period – it now accounts for 30% of our total business which is simply amazing. Jaqi is a self-professed foody and blogger too (as can be seen from the pic) and loves nothing more than a good glass of wine – the Cape has corrupted her forever (nudge nudge).

Jaqi, congrats on being the personification of the EZ Shuttle brand – energetic, uplifting and positive at all times! We wish you well in your new role as head of sales with your growing sales team across South Africa and look forward to seeing what you can bring to the party. Jaqi can be contacted on jaqi@ezshuttle.co.za for any new business enquiries.

GO EZ / December 2018 / January 2019 7

FIRE. Feature by Justin Bonello

8 GO EZ / December 2018 / January 2019

Justin Bonello is a cook, father, gardener and filmmaker, well known for his television series, his 7 books and for hosting and creating the quintessential South African series The Ultimate Braai Master. Currently he’s focusing on creating a wellbeing economy through his urban farming project, Neighbourhood Farm.

I

’ve spent a lot of time around fires in my life. From my first memories with my dad on the banks of the Breede River, cooking whole Kabeljou; to when I got married to my wife Eugenie and served up a spitted Greek style lamb with all the accoutrements (dips, salads and desert), prepared and cooked by friends, right down to filming contestants being put through their paces in 6 seasons of the Ultimate Braai Master.

All these memories have a common thread. The river where we renewed our family ties; our important day was more than a celebration of two newly-weds finding their feet with their friends; Braaimaster celebrating what we all love to do on weekends. All of them around a fire. All of them social gatherings.

Most of us have those fire memories and I often ask myself why. Why does the fire resonate with who we are?

If we look back on our time on earth as a species, the use of fire was pivotal in our evolvement. It afforded safety from animals that had bigger and sharper teeth than we had; it transformed food sources that were otherwise in-edible; it provided light on dark nights; protection from things that go bump in the dark; warmth… and those memories and fulfilled needs are deeply ingrained in our DNA. But what is it actually?

If we get down to the physics, Fire is a reaction between oxygen and a source of fuel. Add ignition, and there’s a combustion reaction that results in a couple of side reactions. The obvious one is heat, then incandescence and a number of by-products, like ash and smoke. All can be defined by science, and all are critical for life on earth.

Fire is essential for life on earth. Without the biggest fire of them all, that massive nuclear reaction that dictates all cycles and seasons on earth, the sun, we would not exist. Beyond creating the unique conditions that allow for all life on earth, there is a specific reaction between plants and this big fire. Plants convert the solar energy into matter. It’s a magical process that give us the plants we eat, the oxygen we breathe, the wood we build with and creates the soil that binds it all together.

In nature, fire is a necessity. There are three elements that break down plant matter in preparation for a phoenix-like regeneration.

The tooth and mandible are the obvious two. Creatures eat and break down plant matter as part of the natural composting process that creates soil. But it is fire that is so important to release moribund matter that’s been converted by plants into organic matter. When fires burn, the minerals that are held in stasis, are released back to the earth in the form of ash. It’s a beautiful and harsh process of life that, as a gardener, I fully understand. But as a cook… I love what fire does to food!

The lamb chop that’s seasoned simply and kissed by smoke has an umaminess that cannot be imparted to food in any other way.

Like snowflakes, no two fires are the same, and like snowflakes, no two lamb chops and the social engagement around the fire are the same either.

Gathering around a fire and the ensuing braai brings us to the cultural importance of fire. You can see it in the Rainbow Nation.

We have 11 official languages and loads of ethnic groups, and we all gather around a fire. Whether it’s a Shisanyama joint in the townships, or in the heartland of the boerewors curtain or a mussel

All photos by Louis Hiemstra

GO EZ / December 2018 / January 2019 9

potjie on the West Coast, the cooking on fire brings our cultures together and allows us to firm up our friendship and family bonds, making us remember.

WEST COAST BLACK MUSSEL POT

I often think that fire is encapsulated in the Afrikaans word kuier. Loosely translated it means visit, but it means so much more.

It’s the word that captures how the act of preparing food on the open fire kindles social encounters that allow us to connect as a community and trip down memory lane to our forefathers of old.

So whether you’re man-alone in the bush watching the African TV, having a sunset braai with friends, making stok-brood for the first time, taking your children camping or simply fighting the winter cold with a roaring hearth, no matter where we’re from or our ethnic background – these fire memories remind us of who we are and where we come from.

I can only imagine that for our collective forefathers, fire represented a form of magic. What I do know is that this magic has translated across the millennia and is still true for all of us and is deeply ingrained in our cultural psyche.

We are a species that has a burn culture…

The West Coast is known for many things – from the friendly people to the endless beaches and rugged coastline. And of course, it is home to one of South Africa’s culinary treasures, the West Coast black mussel.

On the scale of taste explosions, not a lot comes close to the full flavour of the black mussel – especially if you make it in a potjie over a fire, serve with freshly baked bread and share with good friends . . . you get the picture.

One of the perks of living by the coast (like I do) is that if the weather and the tide allow it, you can flex your muscles and get your own.

THE LAMB CHOP THAT’S SEASONED SIMPLY AND KISSED BY SMOKE HAS AN UMAMINESS THAT CANNOT BE IMPARTED TO FOOD IN ANY OTHER WAY. 10 GO EZ / December 2018 / January 2019

Mussels are really easy to harvest. You don’t need bait. You don’t need to sit around and hope for a bite on the other end of the line. All you need is a knife or screwdriver, tackies (so you don’t cut your feet on the rocks), and either a big hat, a bucket or even a pillowcase for your pickings, and you need a permit (obtainable in SA from the post office). Make sure to check with the local fishermen whether there’s a red tide. Wait for low tide, trek down to the rocky beach and pick as many as you can find, keeping in mind the bag limit of your permit. Here’s what you do.

1. Pretend you’re a klipspringer and make your way down towards the water’s edge.

2. Have your screwdriver or knife ready (hopefully it was safely tucked away in a lappie, in your hat, bucket or pillowcase).

3. Look around for mussels – if you’re at a good spot they’re easy to find.

4. Using the blade of your knife, slip it in behind the back of the mussel and cut through the beard (the strands that attach the mussel with super glue-like strength to the rocks). No knife? Grab the mussel and twist it off the rock. Works just as well.

5. Chuck the mussel in your hat, bucket or pillowcase.

6. Repeat steps 2 to 5 until your hat, bucket or pillowcase is filled to the brim.

7. Keep an eye on the waves – you don’t want to be lost at sea. If you see a big one approaching, run like hell! (Which reminds me, it’s probably a good idea to let your wife, husband, boyfriend or girlfriend know what you’ll be getting up to.)

Once you’ve got enough mussels, go back to the shore and tend to your scraped knuckles.

Mussel Pot You’ll need: a couple of hatfuls of mussels a handful of fresh parsley a splash of dry white wine butter lemon black pepper salt a couple of cloves of garlic – crushed fresh chopped chilli a chunk of ginger – peeled and grated First, heat up a potjie, chuck in the mussels, the parsley and a good splash of white wine. Put the lid back on and steam the mussels until they open. You can eat some of the mussels straight from the shell just like that – really simple and delicious. But please keep some for the main act.

Throw away the ones that didn’t open. Clean the mussels by pulling off the beards and removing them from the shells.

Heat up another potjie, add a generous knob of butter, a good squeeze of lemon, black pepper, crushed salt, the garlic and all of the cleaned mussels. If you want mussels with a bit of a bite, add some chilli and grated ginger. Let it simmer for a moment, give it a good stir, then tuck in.

Best served with fresh bread which is ideal for soaking up any juice left behind in the potjie.

Lekker.

JAMBALAYA PAELLA PREP TIME: 1 hour BRAAI TIME: 30-60 Minutes – dependent on the rice.

SERVES: 6 DIFFICULTY: Moderate I’ve always loved the fusion of different cooking styles and cultures, and this Jambalaya Paella is exactly that – Paella from the Spanish name for the large two-handled shallow pan, ‘the paellera,’ and Jambalaya, a spicy Louisiana creole dish. So why is it so good? First up, it’s cooked in one pan (the paellera), secondly, generally you make it when you’re on the coast with access to great fresh seafood ingredients – and most importantly, it’s the type of food that you eat with a group of friends, around lunchtime when the vino is flowing – before you take an afternoon siesta.

INGREDIENTS: 12 prawns 24 black mussels 300 g firm white fish, deboned, and cubed into blocks about 3cm square 6 chicken legs 100g chorizo sausage, sliced into rounds 3 cups of paella rice – must be a short grain variety (you can use risotto – just don’t stir it too much, or the paella will get creamy) about 9 cups of chicken stock (maybe a little more) a pinch of the most expensive spice in the world by weight - saffron 150 g of thin calamari tubes A stalk of celery, chopped 1 onion, cut into slices 3 garlic cloves, crushed 1 red pepper, cut into fine strips 4 ripe tomatoes, roughly chopped 1 cup of peas the juice of 1 lemon a glug of olive oil salt and pepper to taste.

For the Jambalaya Spice 1 ½ Tbsp. paprika 1 Tbsp. salt 2 Tbsp. garlic powder 1 Tbsp. black pepper 1 Tbsp. onion powder

1 Tbsp. cayenne pepper 1 Tbsp. dried oregano 1 Tbsp. dried thyme METHOD: 1. Light a fire and work towards getting a nice gentle even bed of coals.

2. Season the chicken legs with salt and pepper and place them on the grid. Cook for 20 minutes or so, turning once or twice until the chicken is cooked through and nice and crispy. Then set aside.

3. Heat up the stock and add the saffron.

4. Make the Jambalaya spice by combining all the herbs and spices in a small mixing bowl.

5. Place your Paella pan on the grid – and stoke the fire – then add a splash of olive oil and fry the garlic, the celery, the onion, the pepper and the chorizo with the Jambalaya spice until the onions are nice and soft.

6. Add the rice, and pan fry for two or three minutes to nicely coat the rice with all the flavours, then add the tomatoes, calamari rings and the chicken legs and pour over about three quarters of the hot stock and stir everything §around.

7. Bring the dish to a light simmer and cover with tinfoil - then, push some of the coals aside and reduce the heat so that the dish simmers but doesn’t boil.

8. Check about every 10 minutes to see if the paella needs more stock. If it looks a littIe dry, pour more stock over the paella – but not too much at a time - and please make sure it’s hot – or you’ll increase ooking time.

9. I never stir the paella – I believe that little channels open up amongst the rice, and that via osmosis – the stock will go to where it needs to be – but if you’re nervous… stir.

10. At about the 30-minute mark, taste some grains of rice, if they’re almost done, add a little more stock, push the fish, prawns and mussels into the paella, pour over the peas, cover with tinfoil, and for the last 10 minutes, just let the paella bake.

11. When it’s ready, take the paella off the grid, remove the tinfoil, squeeze over the lemon juice and eat it hot.

SERVE WITH: A Green Salad DRINK WITH: Ice cold Chardonnay (or beer).

SPICY STICKY CHICKEN WINGS PREP TIME: 10 Minutes, plus 1 hour or more to marinate.

BRAAI TIME: 20-25 Minutes SERVES: Depends on how peckish your mates are DIFFICULTY: Easy Whenever I have a braai or a barbecue – more often than not, I get side-tracked straight to the main event. The mates are cracking cold ones, the girls are drinking wine, there’s a pot of something

simmering away that’ll be ready in two hours… and I’m so hungry that I could eat my own hand. Why? Well, like many of my friends, I forget that we can create awesome snacks before the main event, an hors-d’oeuvre and these are exactly that. Imagine the whole scene above but add in eating with your hands, licking your chops, sucking on some bones – this is why I love these spicy sticky chicken wings.

They’re so good, they could also be a meal on their own! And thanks Bertus Basson for the idea – I stole with my eyes and made it my own…

INGREDIENTS: 16 to 24 chicken wings For the Marinade About 4 chillies (or more), seeded and finely chopped About 6 tablespoons of sugar juice of 1 lemon 2 cups of tomato sauce about 1 handful of fresh coriander, finely chopped 3 garlic cloves, crushed and finely chopped ½ a cup of brandy salt and pepper to taste lime wedges for serving METHOD: 1. Light up your fire and get some really good coals going – what you’re looking for would be the equivalent of about 220 -250°C. 2. Combine all the sauce ingredients in a mixing bowl, mix well, taste and then season with salt and pepper. If it’s good, pour over the chicken wings, cover with cling wrap and leave to marinate in the fridge for an hour, longer if you’ve actually pre-planned these snacks.

3. Pop the chicken wings onto the grid, and every four minutes or so, turn and baste the wings, moving the ones that are getting nicely caramelised to a cool part of the grid, and the ones that need a bit more love closer to where the coals are firing.

4. The chicken wings will be perfectly cooked at about 20-25 minutes and the skin should be nice and crispy.

SERVE WITH: Rustic Loaf Bashed Herb and Potato Salad DRINK WITH: Ice cold craft beer and a finger bowl for the girls.

GO EZ / December 2018 / January 2019 11

12 GO EZ / December 2018 / January 2019

Lets GO Safari!

Those of you that have experienced the serenity and wonder of a safari holiday in Africa will be able to relate completely to all that follows. Trying to explain to those that have yet to experience the majesty of Africa’s bushveld is akin to trying to explain, to a first-time expectant mother, the feelings and emotions they will encounter when introduced to her child for the first time. Until you have experienced it for yourself, you will never really know. But we are going to try.

Ernest Hemingway got close when he was quoted as saying, ‘I never knew of a morning in Africa when I woke up and was not happy.’

I have been fortunate enough to have experienced a few wildlife adventures whilst living in South Africa, and with every foray into Africa’s stunning outback comes new sense of appreciation of the majestic beauty of all that it has to offer, which is as humbling as it is serene. Once you have been, you will definitely be back for more.

Here are just a few reasons why you should book your safari without further delay!

Learn more about animals from the people that really know them

All of the guides I have had the pleasure of meeting have been fantastic. A lot of the time, the trackers had all grown up in the bush and the guides dreamed of protecting animals from a very young age. This gave them a passion for their job that you just don’t see with other professions. You could ask them a question about anything and they would tell you the answer with a big smile on their face.

And you always feel safe in their company!

You’ll learn a new respect for nature

What better way to get an incomparable understanding of the world that surrounds us than to completely immerse yourself in nature. Whilst on safari you will have the opportunity in its most pure form. Watch on as you observe animals in their natural habitats, lose yourself in the open skies and explore the vast horizons! Take this time to learn about the wild animals that roam the area, and the tribes of people and their way of life. It’s an experience you won’t forget.

It’s surprisingly affordable

The idea of an African safari sounds like an expensive experience, but this doesn’t have to be the case. There are a bunch of different tours online that have all different inclusions from accommodation and meals, to sightseeing and flights. Be sure to check online or go into your travel agent for the some of the best cheap African safari tours!

It gives you the opportunity to support conservation efforts

When you book and pay for an African safari, the costs cover conservation fees for all the parks that you visit whilst on your trip.

These fees are extremely important as the money raised goes into helping maintain the conservation efforts upheld by the park and aiding the animals which are in danger of extinction. This is great way for your trip to not only be a holiday, but a way of you helping a community in need!

Connect with your wilder side

Undertaking an African safari is a great way to connect with your wilder side. You’ll have the chance to get up close to wild animals in their natural habitat, experience the thrill of the hunt as an animal stalks their prey, or take a hot air balloon and get a birds-eye-view of the area. Africa has all these opportunities and more for you to really connect and experience things you wouldn’t be able to elsewhere.

Get the perfect photo

Just in case you need one more reason to travel through Africa’s wilderness, just stop and take a minute to think about its beauty.

If you have a love for photography or just beautiful landscapes then visiting Africa is a must! The scenery is stunning, so what are you waiting for? Pack your camera and book yourself on an African safari!

It’s a totally unique experience

The beauty of nature is that every safari is different. You’ll never see the same thing twice, making it an incredible experience each time you go. One thing that is guaranteed is that with every new experience gained, a new, happy memory is formed.

You’ll have plenty to talk about after every venture you take into the wild side of Africa!

What are you waiting for, get your African safari booked today!

GO EZ / December 2018 / January 2019 13

WI N! Stand a chance to win a fantastic 2 night stay for 2 people at Tshwene Lodge valued at R21,400. Prize includes all meals, game drive and accommodation.

It’s so EaZy, just answer the following question and email to kirsten@macpublishing.co.za Question: Who has come on board as our new celebrity food writer?...PS check out the front cover

T&Cs: Excludes drinks, Wegevonden gate entry fees & spa treatments. Although the prize will be valid for a year, please note that this excludes travel in peak periods (December, Easter and long weekends).

14 GO EZ / December 2018 / January 2019

And now a message from The Wine Makers of Plettenberg Bay Once Upon A Time… as all good stories go, that remarkable naturalist, ornithologist and explorer William John Burchell (1781 – 1863) noted during one of his many travels up and down this area between 1810 and 1815, that the area of Plettenberg Bay could be conducive to the production of wine.

Fast-forward nearly 200 years. Peter Thorpe, who after seven years of explaining his belief in the possibility and rightness of this fledgling industry, discovered, to his delight, that Burchell’s observation was inspired. The terroir – that is the natural environment in which a particular wine is produced - had good pointers; a cool climate, good rainfall, great topography, productive soil, all of which suggested potential.

The first Sauvignon Blanc vines were planted to much scepticism in 2000. The first harvest took place in 2004 under the custodianship of Mr Bubbles himself – Pieter Ferreira of Graham Beck. The distinction which has set this area apart: the bubbles were made from a Sauvignon Blanc grape.

The Plett region was recognised officially as a Wine of Origin region in 2006.

Peter Thorpe gave further expression to his confidence in the region by constructing a first-class cellar at Bramon Wine Estate and bringing in a top-class winemaker, Anton Smal, to create the lustrous and diverse wines & MCC’s of Newstead Family Vineyards, Kay & Monty Vineyards, Bitou Vineyards, Luka Wines and That Wine Demesne. Three more estates established their own unique boutique cellars: Packwood Wine Estate, Plettenvale Wine Estate and Lodestone Wine & Olives.

From the first vineyards of Sauvignon Blanc came vineyards including Chardonnay, Syrah, Pinot Noir and Semillon. This brought in turn, an added range to the MCC and still whites 16 GO EZ / December 2018 / January 2019

with rosés and other still wines and blends, all true to the cool climate terroir from which the wines are made.

For Plettenberg Bay’s emerging wine industry, having a cellar master of the calibre of Anton Smal is nothing short of a gift from the gods.

A local lad from George, Anton made his mark at Villiera Wine Estate creating sparkling wines, still wines, ports, noble late harvests and blends; Plett had just been designated a Wine of Origin region and what was really needed was a winemaker with wide-ranging skills: the timing was perfect. ‘I jumped at the chance to come back here. For a winemaker, an opportunity of this calibre is not to be missed!’

The vines and their grapes are complex; frustrating and rewarding in turn, with no two seasons being the same, as the grapes tell us each bottling.

Now 14 years later we have a proudly Wine of Origin region with distinctive MCC and wines that convey a sense of place.

Plettenberg Bay is producing wines and MCC of great merit, award winning, accessible and delicious. Burchell would be pleased.

E: thatwine@thatplace.co.za www.plettwinelands.co.za

GO EZ / December 2018 / January 2019 17

Mental Disintegration My mind often wanders to what it would be like to represent my country in a sport I love; to travel the globe, visiting exotic places, staying in plush hotels; having an entourage to take care of the menial aspects of life, like paying bills, so that I can focus on my ‘game’. What a life that would be!

With all the fame, glamour and passion that surrounds an international athlete at the top of their game, you can be forgiven for overlooking the fact that these people are still only human. They bleed when cut, they cry out when in pain and they suffer mental health disorders in exactly the same way that we do. They aren’t immune to the stigma. The same stigma that prevents many of us from speaking up for fear of judgement and shame. As it turns out, the ‘stigma’ is more likely to keep a sportsman or woman quiet, for fear of tarnishing their precious images.

Y

ou may have heard someone say, ‘How can he/she be depressed, he/she has got everything a person could possibly want?’

You may have even said it yourself. That’s how the stigma works. It closes our minds, forms assumptions based on little or no information, then that assumption becomes an opinion, and that opinion forms the belief system.

The truth is, when it comes to mental health and sport, studies show that today’s athlete is 2.5 times more likely to suffer with depressive illness at some 18 GO EZ / December 2018 / January 2019

stage, whether it be during their careers or when they finally hang up their boots.

In 2016, two studies in the USA and Australia showed that between 24% to 27% of elite athletes suffer from depression – a staggering statistic when you factor the global rate of mental disorders being around 10%. The same research also suggests that athletes competing in individual sports are at higher risk compared to those within team sports.

In recent years, it has become more common for athletes to speak out; from Serena Williams

discussing postpartum depression to Michael Phelps revealing his struggle with substance abuse and Missy Franklin sharing her battle with the so-called ‘invisible’ illness.

Discussing the realities of mental health is slowly being normalised, but athletes still fear stigma and, as a result, often do not seek the help to get better.

Breaking through the stigma

But there are people slowly chipping away to try to change the landscape. This comes in the form of those same athletes who have been brave enough to recount their own experiences with mental health during their lives, and federations and governments are slowly cottoning on. In 2018, the British government announced a new action plan to help protect the mental health of athletes, with provision for giving coaches and support staff extra training to spot the signs of poor mental health.

But the stigma is strong, full of fear and desperate to keep us quiet. When professional Welsh footballer and national manager, Gary Speed MBE, ended his own life in 2011, the world of football was stunned and so was his bereft family.

His sister Lesley said in the documentary, Football’s Suicide Secret, back in 2013: ‘He hid it from us, because people who are suffering from depression are not only fighting the illness, but they are fighting the stigma that goes with it. It probably stopped him from asking for help from within his job.’

So, in true ‘Stigma Busting’ fashion and using our own humble reach, the Go EaZy sports team have a selection of sports stars who, through great courage, have managed to find their voice and use their lofty status as icons to spread a word of understanding and hope to the masses.

Marcus Trescothick (Cricketer)

The English cricketer, who retired from international cricket in 2006, was always viewed as a confident, self-assured player. Considered one of the finest batsmen of his generation, Trescothick peaked early.

In his early 20’s, he was already considered one of English cricket’s biggest hopes.

He holds the record for the most ODI centuries of any English player, and for the fastest half-century in English T20 cricket.

During the English team’s tour of India in 2006, Trescothick abruptly returned home, saying that he had contracted a virus and would be unable to play.

While he later returned to Test cricket, it was revealed this ‘virus’ had in fact been him attempting to deal with his depression.

Trescothick has used his status to spread the truth and reality of living with a mental health disorder. He’s written a book, done numerous interviews on the subject and offers his full support to fellow cricketers on the country scene in the UK, and around the world.

Speaking in the Guardian newspaper in the UK, Trescothick has been overwhelmed by the positive reaction he has had, ‘The response has been huge.

20 GO EZ / December 2018 / January 2019

I got loads of stuff when I wrote my book and the awareness it provoked was really moving. I’ve also had letters where someone has said: “You’ve saved my wife’s life by talking about your condition.” It’s hard to comprehend that. Who knows where it takes me in terms of the work I do with depression. But every time I speak about it I see the reaction. We need to try and help people.’

His depression forced him to retire from international cricket at the age of 32, after 76 Test matches, but he describes himself as ‘one of the lucky ones’ having had the full support and love of his family, friends and the wider international cricket community around the world. His bravery in speaking out has paved the way for others to talk more openly.

Robbi Kempson (Springbok)

Growing up, all Robbi Kempson ever wanted to be was a professional rugby player.

Selected as a schoolboy to play for his country and having joined the Sharks Academy straight after matric, he had to wait his turn. But, when it came, it was all worth it. He made almost 40 appearances for the Springboks and created memories that will last a lifetime.

Back in 2003, following surgery to repair nerve damage in his hand, he was advised to sit with a psychologist to help him work through the mental issues faced with having to spend time on the sidelines. Through this process it raised some problems he hadn’t even been aware of.

At the time, he didn’t think there was anything wrong with him mentally. Whatever underlying issues were present, it was never considered as something requiring treatment.

He told the Daily Maverick, ‘I just dealt with it on my own. I think I did lapse into depressive states but didn’t quite understand it.’

It was established he was suffering mentally and needed to be treated via medication and therapy.

He explains: ‘It was a bit confusing because I felt that I was a very strong person and I do have some strong personality traits. But it was difficult for me to understand the process of what my body was going through and what I was going through at the time. I consider myself to be mentally strong because I’m a professional rugby player, why shouldn’t I be?’

‘You get to a place… it’s not a dark place, it’s a place of helplessness. You don’t know what to do. I didn’t understand why I could feel that I didn’t want to be in people’s company, that I’d prefer just to stay at home.’

Kempson’s story is not unique, but he is unique in that he is willing to be a voice in a culture where these issues are brushed aside.

‘You don’t want to get to that point where you know that one person unfortunately takes his life because they were too embarrassed to speak out about it and reach out. We need to give those people the opportunity to explain what is going on,’ he urges.

GO EZ / December 2018 / January 2019 21

IN 2016, TWO STUDIES IN THE USA AND AUSTRALIA SHOWED THAT BETWEEN 24% TO 27% OF ELITE ATHLETES SUFFER FROM DEPRESSION. Lee-Ann Persse (Olympic Rower)

Two Olympics, several World Cups and World Championships taking her all over the world, with her whole existence dedicated to her sport. For rower Lee-Ann Persse, this was the dream life.

‘I started rowing by chance when I was 16. My friends reckoned that because I’m tall, I should give it a shot,’ Persse says.

It didn’t take long for the Olympic dream to hatch. Early on, her coaches believed she could go far.

She explains: ‘I’m a very determined person so when I decide I am going to do something, I get on with it.’

Rowing earned her a scholarship at Boston University in America and, before she knew it, Persse was called up to the South African national team. At that juncture, she swapped her studies in America for a spot at the High Performance Centre at Tuks University in Pretoria.

Things changed quickly. From a career perspective, it was the best possible thing that could have happened. But on a personal level, the protective bubble that athletes immerse themselves in – and which loved ones often try not to burst – can be a lonely place.

Persse says: ‘That’s the hardest thing, you don’t really know what’s happening to you. When you eventually go see a doctor and they say it sounds like you might be a little depressed, you’re in denial.’

‘The first time someone says that to you, your response is: “That’s incorrect, I am definitely not depressed. I’m an athlete. What do I have to be depressed about? It can’t be true” ‘.

‘I didn’t want to ask for help, but in this situation, I found out that I couldn’t keep fighting it by myself.

There’s this thing that they call post-Olympic blues and I think I had a little bit of that and I kept isolating myself.’

After a lengthy course of medication and therapy, and now in retirement, Persse dedicates much of her time to raising mental health awareness. She hopes to make an impact on how federations and governing bodies deal with mental health at elite level.

Michael Phelps (Swimmer)

Most would assume winning 28 Olympic medals – 23 of which were gold medals – would be the most rewarding part of Michael Phelps’ life. However, he says helping others with depression has been even more fulfilling.

22 GO EZ / December 2018 / January 2019

Phelps’s Olympic wins have frequently been punctuated by issues with substance abuse and depression.

‘Really, after every Olympics I think I fell into a major state of depression,’ said Phelps when asked to pinpoint when his trouble began. He noticed a pattern of emotion ‘that just wasn’t right’ at ‘a certain time during every year,’ around the beginning of October or November, he said. ‘I would say ’04 was probably the first depression spell I went through.’

The next Olympics – in which Phelps won a record eight gold medals – was followed by the infamous photograph of the swimmer smoking marijuana from a bong.

At the time, the photo appeared to show Phelps celebrating his wins too far. But, in hindsight, it was evidence of the athlete’s continued struggles with depression. He said drugs were his way of running from ‘whatever it was I wanted to run from.’ He continued, ‘It would be just me self-medicating myself, basically daily, to try to fix whatever it was I was trying to run from.’

On the surface, the 2012 Olympics seemed to break this pattern of self-described explosions. He retired from the sport and soon-after slipped away from the public eye. In private, however, Phelps said he lived through the ‘hardest fall’ of his life. ‘I didn’t want to be in the sport anymore … I didn’t want to be alive anymore.’

It took another DUI in 2014 and this ‘all-time low’ of Phelps sitting alone for ‘three to five days just not wanting to be alive’ to realize he needed help. Soon after, he entered treatment.

He started to find out things about himself, how he coped with his emotions. ‘I was very good at compartmentalizing things and stuffing things away that I didn’t want to talk about, I didn’t want to deal with, I didn’t want to bring up — I just never ever wanted to see those things.’

Since his time in treatment, Phelps has incorporated aspects of what he learned, such as stress management techniques, into programs offered by the Michael Phelps Foundation. He also works with the Boys & Girls Clubs of America.

Now, he says he has learned it is ‘Ok to not be OK’. He agrees that while mental illness still ‘has a stigma around it,’ things are beginning to improve.

‘I think people actually finally understand it is real.

People are talking about it and I think this is the only way that it can change.’

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24 GO EZ / December 2018 / January 2019

Relaxing into the Holiday Spirit 9 tips to help you get the most out of your vacation

F

or most of us, going on holiday is the reward we bestow upon ourselves for all the hard work we undertake and stress we must endure during our everyday working lives. Holidays give us something to look forward to, something to pick us up during the difficult periods. They also supply a hatful of loving, funny, happy memories that we can always cherish and look back on. Holidays are great!

But how quickly are you able to shake off the rigours of life and switch to holiday mode. It’s usually a finite window of fun, adventure and relaxation – 10 days, a fortnight, three weeks at most – so you want to make the most of it. So, the Go EaZy team wants to make sure you don’t waste a precious second of that time with some great tried and tested tips that you may want to use on your next trip…

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relatively short amount of time you have. A plan of sorts is a good thing, a rigid itinerary that leaves little wiggle room for downtime isn’t. Be sure to factor in some R&R days into your schedule. Leave some room for spontaneity and absolve yourself from the tiring process of ‘having to do’ all the time. You’ll find the right balance will increase enjoyment and decrease stress. And the more stress you can alleviate, the more enjoyable your holiday will be.

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TAKE A NAP This is one of my favourite activities when on my holidays. The afternoon nap. Relaxing can be tiring work. When the brain starts to switch from normal life into holiday mode, as the brain relinquishes the stress and rigours of everyday living, and you start to relax, you’ll realize just how tired you are. Making time to recharge in the form of a sleep midway through the day, and it doesn’t have to be long, will leave you fully refreshed and on top form for your evening escapades.

MAKE SURE ALL THE CONNECTIONS ON YOUR JOURNEY ARE IN PLACE AND CONFIRMED The build up to going on your holidays after a tiring year fills the mind with excitement. But the organizational part, the planning, can come with a few stresses. Sometimes we can be found guilty of cutting a few corners with our travel plans and assume that ‘there will be a taxi we can grab from the airport’ or ‘the shuttle bus won’t be full’.

Leaving little gaps in your itinerary because of assumptions can create anxiety whilst you are in transit. And anxiety has no place when you’re going on your hols! Take the initial stress away by making sure that all connections and bookings are confirmed before you leave. Knowing that you’ve covered all the bases will give you a peace of mind that you’ll want to hold on to for the rest of your trip.

SET TIME ASIDE FOR YOURSELF EACH DAY If you are traveling by yourself then this doesn’t apply so much to you. But most of us go on holidays with our family and friends, or as a couple, meaning that you will find yourself in company most of the time. It leaves little time for you to spend some quality time with you. Try and build in some pockets of solitude, perhaps with a good book, a nice walk or a visit to the shops, to enable you to gather your thoughts and refresh your thinking. Even the people we love most in the world can rub us the wrong way if you are in each other’s pockets 24/7. So, break away from the pack every so often and give yourself the time you deserve.

DON’T OVER PLAN NOR OVER ORGANISE I know it can be tough to do. You’re going on holiday to a new and exciting place. You’re bursting with energy and excitement and there is a plethora of sights you want to see in the

LEARN TO LAUGH OFF THE SMALL STUFF… Spending time with friends and family creates wonderful memories that are forever cherished.

But dispersed randomly between those good times will be some small irritations that, left

2.

4.

5.

GO EZ / December 2018 / January 2019 25

BUILD IN SOME ‘PHONE FREE’ TIME INTO EACH OF YOUR DAYS AND FOCUS ON WHAT IS GOING ON AROUND YOU

unchecked, could easily spiral into a bigger resentment.

It could be something someone says or a habitual action that gets the juices of ire bubbling. Often, it’s a petty reaction to something that has no real impact on your life - so don’t allow it to affect you. Be aware of those little irritations and don’t repress them - laugh them off where possible and shrug them off where necessary. It’ll give you more time to soak up the holiday and create even more cherished memories to reflect on.

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WATCH WHAT YOU DRINK Wine with lunch, aperitifs, wine with dinner, a nightcap or two – nothing’s easier on holiday than overindulging in the world’s most popular depressant. This doesn’t mean you have to be strict with your intake, just watchful. If a drink is your way of unwinding, have a glass of water for every glass of wine, know your limit and remember hangovers feel even more miserable when it’s hot and dry! I wonder how many days of downtime on holiday’s have been ruined by a hangover…I know I have had a few!

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CONSCIOUSLY LIMIT YOUR PHONE-TIME Our greatest connection to the world, and life we are trying to have a break from, comes in the form of our phones. Yet we still spend more time on them than we should when we are away. Build in some ‘phone free’ time into each of your days and focus on what is going on around you. You’ll be amazed at how much you are missing. Maybe dedicate a maximum of one hour of social media time where you can post pictures of your adventure or check an email or two but try and leave it at that. You may even realize just what an imposing and stressful factor being connected to your phone constantly has on your everyday life, not just your holiday.

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GET OUT INTO NATURE AS MUCH AS YOU CAN Not only does getting out and experiencing the different surroundings you will find yourself in broaden your outlook and quieten the busy mind, but it also encourages some form of light exercise. It gets the blood in the body and mind moving, dumping more of the much sought-after feel-good neuro transmitters such as dopamine, endorphins and serotonin into our minds, making us feel better and, as a result, more relaxed. By getting out for a walk once a day, you’ll also encounter people and places that add to the overall holidaying experience. Doesn’t need to be a great hike every day, just a simple wander somewhere new will suffice.

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GIVE YOURSELF A DAY OR TWO TO ADJUST BEFORE JUMPING STRAIGHT INTO LIFE AGAIN. Having had a beautiful holiday, thoughts can turn to home two to three days before you have even boarded your flight back. Stress levels can start to rise just thinking about the work you have to do and the obligations you must meet once work starts. These are not the things you want to be worrying yourself with, with so much time still left to enjoy. So, instead of planning to go straight to the office the day after you get back, just build in a day or two to get your feet back under the table.

Don’t let stressful thinking cut your holiday short, you’ll miss out on some valuable relaxation time.

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BUSINESS & FINANCE

BY Christopher Jordan

Living in the future for the present Artificial intelligence (AI) is the ability of computer systems to perform the tasks normally requiring human intelligence, such as visual perception, speech recognition, decision making and language translation. A 2013 study by Carl Benedikt Frey and Michael Osborne of Oxford University predicted that 47% of the jobs in the United States were at risk of being substituted by ‘computer capital’.

Similar claims of massive job losses were made as far back as 1821, during the industrial revolution, when it was feared that the employment of machinery ‘would be detrimental to the labouring class’. In reality the increased use of machinery resulted in more meaningful jobs, and the resulting increase in productivity has had a positive impact on society.

assistant because of the diversity of the work and the nature of the decision making that is required.

Jobs that require empathy or social interaction, like doctors, carers, therapists and even personal trainers, will always be done more effectively by humans. Financial advisers and wealth managers will probably also fall into this category – while young people may be comfortable using robo-advisers for their initial investments, as they accumulate more wealth and start planning for their retirement the need for social interaction will increase, largely because the consequence of error is so significant.

Nvidia, and with self-driving start up Aurora.

JP Morgan Chase – AI is most effective where there is a large amount of data available, and over the years the banks have accumulated vast amounts of data on customer transactions, interest rates, market movements etc. JP Morgan is the largest bank in the US, and they are using algorithms to assist clients to make better investment and trade decisions.

Another potential use is the identification of fraudulent transactions based on client profiles and transaction history.

Philips - Philips uses AI to support medical professionals by analysing and interpreting data and detecting deviations from normal, so they are able to diagnose and treat diseases faster and with greater precision. Philips defines their role as augmenting rather than

A revolution for the better

AI may be different from the industrial revolution, however. It has been revolutionised by a technique known as ‘deep learning’, that allows systems to learn by being exposed to numerous examples, rather than having to be explicitly programmed. A good example is Siri, Apple’s virtual assistant. Over time the software adapts to users’ searches, preferences and even their language uses, rather than being specifically programmed.

According to an article in The Economist, jobs that are vulnerable to automation are those that are routine in nature.

Traditionally this has applied to manual labour, however AI will be effective in routine tasks whether manual or cognitive. In a test done by Dr. Barani, the CEO of Entilic (a start-up applying to deep learning to medicine), the AI system designed to identify malignant tumours in patient’s lungs was 50% more effective than a group of 3 radiologists working together, and had a false negative rate of zero compared to the average human rate of 7%. The implication is that a highly skilled radiologist may be more easily replaced by a machine than an executive

28 GO EZ / December 2018 / January 2019

AI and a new investment landscape

The increased use of AI will also result in a changing investment landscape.

Companies that are taking the lead in the adoption of AI in various sectors are: Volkswagen (VW) – while it may be difficult to conceptualise, at some point in the future AI algorithms will replace human drivers in cars. Given some of the driving practices in South Africa this will definitely be most welcome. VW has its own AI labs and in order to improve the way cars ‘see’ and react to situations around them they have entered into partnership agreements with chip maker

replacing healthcare professionals.

Panasonic – Panasonic has a very broad product range, ranging from televisions to the joint venture with Tesla producing batteries for electric vehicles. They are currently working on special purpose projects for the detection of pedestrians in autonomous vehicles.

AI will change the world of work and will potentially disrupt existing industries.

Not only do we need to make sure that our skills remain relevant, we also need to build an investment portfolio that will benefit from the changing environment.

THE CREATIVE SHOPPING DESTINATION

GO EZ / December 2018 / January 2019 29

ASK THE CHEF Simon Ash, owner of The Fat Fish Restaurants.

Opposite page: The vibey exterior of The Fat Fish in George.

The Fat Fish, Plett, George Our featured restaurant in this edition of Go EaZy is one of our personal favourites. Owner, and lifelong restaurateur Simon Ash, established The Fat Fish restaurant in Plettenberg Bay in 2012, followed by a sister restaurant in the now booming, city of George in 2015. While the two restaurants are quite individual in terms of personality, look and feel, the same exacting standards of service and quality of food and wine apply to both of these well-loved Garden Route establishments.

Over the years you have won a string of Diners Club Winelist Awards. What does it take to compile a such a worthy list? OR Is this perhaps your not so hidden passion? It’s quite simple really, I love wine! The discovery of new estates and wines is an adventure. I tend only to list wines that I enjoy or understand the dynamic surrounding the estate. The story behind some wines and the people involved can often be more telling than the wine itself. To drink a wine with the knowledge of where it comes from and the passion behind it gives me a great deal of satisfaction.

We took some time out to chat to Simon about the challenges and blessings he and his team at The Fat Fish face.

What is the one trait you think every restaurateur should have? Patience!

The Fat Fish front-of-house staff are known for being not only professional and efficient but fabuously friendly. What is the key to great service? There are so many factors to achieve great service but it all starts with attitude! From the hostess who greats you, the waiter that serves or the barman who suggests a cocktail, positive, friendly, warm, real energetic attitude is what is required. Showing the intent to serve efficiently and in a genuinely friendly manner is the start to great service!

You are just as much at home behind the pass as you are on the floor. When and why did you make the move into the kitchen? I started working in the kitchen more out of necessity rather than a career choice. I have always been in front-of-house but when it was required I had to jump into the kitchen. It grew from there. The incredible rush of service, adrenalin pumping for hours and non-stop, flat out hot pressured work has become a little addictive!

30 GO EZ / December 2018 / January 2019

Tell us more about how Simon’s White and Simon’s Red came to be? For many years I have listed wines from Allee Bleue Estate in Franschhoek. The wine maker van Zyl du Toit and I had a number of languid afternoons in the cellar and his passion for each barrel was rather contagious. We conspired to mix a few barrels and after much tasting came up with the two blends. I love both wines but the white I believe is quite exceptional!

In 2016 you were acknowledged as one of WWF SASSI’s trailblazer chefs of the year for your commitment to sourcing and using sustainable seafoood. What else does The Fat Fish do to drive sustainability? It was a real honor to be recognised

by SASSI! The Fat Fish is committed to a number of sustainable initiatives. The obvious is our ‘No Straw’ policy. We only supply a paper straw on request. All our bottles and paper are recycled along with our used oil for Bio Fuel. We do not supply plastic bags for anything and use compostable take away containers! All our wet waste is passed on to a pig farmer who collects daily.

We no longer supply linen napkins but excellent quality paper serviettes hereby reducing water and electrical consumption.

We highlight through various articles in our menu, our dedication to the environment and making guests aware of the beautiful area we live in and how better to look after it. We can still do more!

When are you happiest at work? Without a doubt when I’m on the floor greeting and seating, helping bus tables and taking drinks out. The buzz of service and a well-run evening makes me extremely satisfied. And sometimes when it’s empty and quiet!

What do you think is the biggest misconception about owning and running a restaurant? Many believe it to be a wonderfully glamourous industry or even laid back easy. It’s none of these especially if it’s an owner run store. Long stressful hours, continual product challenges and human resources tend to be the biggest headache!

What will you be cooking at home this summer? I love a braai! While waiting for the coals I’m really fond of well marinated olives, tomatoes, broken mozzarella and fresh bread. Recently I have taken to doing charred fish with simple salads and fresh fruits. I think I’ll stick to that for summer!

What is your top summer tipple? At the moment I’m loving the advent of Chenin Blanc, both unwooded and wooded. Raats Family Chenin settles beautifully on a late afternoon and if I really want to get serious I may plunge into a bottle of the Beaumont Hope Marguerite!

FAT FISH CAKES Served with a tomato, basil and spring onion salsa

You’re putting together your ideal kitchen at home. What is nonnegotiable in that plan? A kitchen must be a social space! A center island where you have enough space to cook and more than enough space for family and friends to sit around comfortably and engage.

What is your go to comfort food? Roast chicken pie served with minted butter peas and beans. This dish can be devoured hot or cold anytime of the day… my best.

What should a visitor to George not leave without having done? Take a trip on the power van from the Transport Museum to the top of George Peak. It travels along the fourth pass, ‘the railway line’. It stops at the top with just enough time for a half hour picnic and to take in the spectacular views of George with Mossel Bay in the distance on a perfect day.

What is the best advice you ever received? Stop worrying about turnover and concentrate on gross profit.

What food trends would you like to see disappear off the plate? Foams, gels, charcoal dust and any other items that don’t resemble food!

What food trends are on the horizon? Thank goodness but it appears that a well cooked meal is back on the cards. Simple fare concentrating on a few flavours, minimal ingredients and fresh produce.

Now in it’s second year, The George Gin Festival, appears to be the goto event on the calendar with tickets selling out in record time. What makes your festival so different? It’s a simple event that concentrates on the producers and what they have to offer. Gentle back ground music and waiters serving canapes add’s to the appeal.

Ingredients for 12 portions 500g hake 200g potatoes 1 x medium onion (not too finely chopped and sautéed in butter and oil) 2 x tbsp parsley 2 x tbsp dill 2 x tbsp chives zest and juice of half a lemon 2 x tspn dijon mustard 1 x egg freshly ground salt & pepper 200g breadcrumbs 1 x egg seasoned flour Method Season the hake with salt and pepper and cook on a flat top grill. Allow to cool, remove skin and flake the flesh.

Boil potatoes until tender, drain and mash. Season with butter, salt and pepper.

Mix together the hake, mash potatoes, sautéed onion, lemon juice, finely chopped herbs, mustard and beaten egg. Season with salt and pepper.

Form the mixture into slightly flattened rounds of approximately 40g each.

Roll in the seasoned flour, then dip into the beaten egg and finally coat with breadcrumbs.

Deep fry until golden brown. Drain and serve with a deliciously fresh salsa.

For the tomato, basil and spring onion salsa gently combine the following ingredients: 1 x punnet baby plum tomatoes, halved 2 x finely sliced spring onions 10 x finely sliced sundried tomatoes zest and juice of a lemon (no pith!) finely shredded basil freshly ground salt & pepper olive oil GO EZ / December 2018 / January 2019 31

So many short-term rental portals, so little time!

By Rosanne Turner

With so many property letting portals out there, knowing which ones to sign up to can be a bit daunting. Here we give you some tips on how best to go about it, should you decide that short-term letting rather than long-term letting is the best way forward for your property.

B

ut what are the advantages to short-term letting as opposed to long-term letting?

Well, the first and most obvious that comes to mind is that you still have the flexibility use of the property yourself. If you put a long-term tenant in your seaside cottage or country retreat, you’re not able to enjoy holidays there with family and friends. However, if you choose to only rent it out as a holiday rental, you can block book it at times when you know you’ll want to use it. Of course, it makes sense to not use it over the peak season, when you can earn a prime rental – but that’s your choice to make.

This type of rental allows you to rent out your property for anything upwards of a day to several months. Rentals could be for holiday or business purposes, depending on the location of your property. Although the returns on short-term rentals tend to be much higher, this type

32 GO EZ / December 2018 / January 2019

of rental can come with more risks and requires more time commitment. Costs such as electricity, WiFi and TV subscriptions are usually for the owner’s expense, whereas in the case of a long-term rental, the tenant normally pays such bills. You also need to have the property well furnished, whereas for a long-term rental, you can choose to let it furnished or unfurnished.

While the rental returns on a long-term contract may be lower, it does provide more security and stability for the property owner – on condition that you’ve managed to secure a good tenant who pays on time.

If your property is in suburbia and not in an area suited to holiday or business travellers, then a longterm rental may be advantageous.

Let’s assume you have weighed up the pros and cons and decided on short-term letting your property.

Where to from here? You can market your property yourself, as well as through agents or property portals, or a combination of both for maximum exposure. Of course, the more you do yourself, the less commission is payable to agents or websites, and more into your pocket!

Getting started Having your own website is a good start, and with website self-design platforms such as Weebly or Wix, it’s easy to make a professional looking website yourself. The best part of designing your own website is being able to update it as often as you like without having to contact your website designer for small changes – so if you’d like to run a special, add in a blog post or update photos or rates, it’s easy and quick to do, and no added service fees.

Never has marketing been so easy since the rise of social media. And the best part is that it’s free! Setting

up a Facebook page for your holiday rental is quick and easy to do. Add a great description, inviting photos and even a video and you’re good to go. Ask friends or guests who have stayed in your property to add a review. Then share, share and share! Encourage guests to share your posts, and post photos of their stay on your page, this increases the reach – each of their friends or followers will now know about your great holiday rental. Do the same with Instagram (more popular with the younger generation). The trick to getting a good reach is to get as much interaction on your page as possible. This can be in the form of ‘likes’, comments and shared posts. Don’t forget to share your page in Facebook groups relating to holiday rentals, groups about your town, or eventbased groups. For example, should there be a cycle race in your area, you can let the cyclists and their followers know about your property available to rent.

The right photo can tell 1000 words…

It may be worth your while to have professional photos taken and get a copywriter to do the text for your website and to use on booking sites. As the saying goes, ‘a picture tells 1000 words’, so great photos definitely do the trick. But be careful of staging photos for a holiday rental. Potential guests want to see real people enjoying the property, not posed models or Photo-shopped pictures. If you take your own photos, do consider lighting – don’t take photos on an overcast day, but open curtains and put on lights for a better effect and add in some mood lighting night shots. When it comes to wording for your listings, focus on your unique location and the property’s selling points. What makes your property different? Consider adding value-added packages to booking options both on your website as well as on booking portals. This could be in the way of extra nights – pay for three nights stay for four, or extra addons such as a welcome pack or free excursion.

THE MORE YOU DO YOURSELF, THE LESS COMMISSION IS PAYABLE TO AGENTS OR WEBSITES, AND MORE INTO YOUR POCKET!

GO EZ / December 2018 / January 2019 33

Choosing the right portal If you’re aiming for a high occupancy rate for your short-term rental, then it’s imperative that you list it with well-established booking sites. You’ll find so many options out there when it comes to sites, so how do you choose which ones to sign up to?

Many websites claim to have high viewing stats, but you don’t want to waste your marketing budget on little-known sites, which charge a fortune to list your property. In the beginning, your best bet is to go for free listings, which only charge a percentage of the booking value as a commission. This way you have no risk or upfront costs, as you’re only paying should they produce a booking.

Listing your short-term rental on the world’s number one accommodation site, Booking.com, comes with unparalleled benefits, including zero subscription costs, instant booking confirmation, and access to a huge global audience of around 480 million. Owners do however pay a high commission – somewhere between 12-18%, on a pay-per-booking basis. The higher the commission you offer, the higher up the list your property will appear. Booking.com and their sister site, Agoda, also work with many affiliate websites and split their commission with such sites, which explains both their huge audience as well as their high rates.

Equally as popular, yet far more affordable is Airbnb. More than two million people worldwide earn extra income by sharing their extra space, be it a room in their house or a luxury villa. No matter what kind of home or room you have to share, Airbnb makes it simple and secure to earn money and reach millions of travellers looking for unique places to stay. With Airbnb, you’re in full control of your availability, prices, house rules, and how you interact with guests. You can set check-in times and handle the process however you like. It’s the flexibility and low commission of just 3% that makes

34 GO EZ / December 2018 / January 2019

this booking site so popular for property owners.

Landlords can add on a cleaning fee if they want to, as well as list and charge for ‘experiences’ on top of the property rental. So for example, if you’re an ace fisherman in your area, you could always sell a fishing excursion with your expertise, or perhaps you’re a knowledgeable hiker, you can offer guided hikes in your area. All communication with guests is done via the Airbnb platform, meaning there’s a record of all correspondence and Airbnb’s secure payment system means you never have to deal with money directly.

Guests are charged before arrival, and you are paid automatically after check-in, minus a 3% service fee. You can be paid via PayPal, direct deposit, or international money wire, among other ways. Property owners can rate and review guests, and guests rate both the property as well as the owner, in much the same way that Uber lets drivers and passengers rate each other.

TripAdvisor is the world’s top travel review site and has its own group of booking platforms and websites, such as Holiday Lettings and Flip Key. These also take a reasonable 3% commission and have a far reach of viewers.

Other popular local booking sites, which are purely commission based include SafariNow, LekkeSlaap and SA-Venues, which take on average a 15% plus VAT commission.

Your second property can be an asset or a liability – that’s entirely up to you and how you choose to manage it. With the growth of the Internet and online marketing options available now, there’s no reason why you shouldn’t have a high occupancy for your holiday rental, allowing you the flexibility to still enjoy it yourself, and make some extra money when you’re not using it.

Go EaZy top Apps

ParkSpotter Africa Currently covering Kruger National Park, Kgalagadi Transfrontier Park, Addo National Park, Table Mountain National Park in South Africa and Etosha National Park in Namibia, this is a park app guide featuring contact details, gate opening times, accommodation options, lists of waterholes and points of interest

Africa: Live

and hiking routes. There’s also detailed information on all the flora

Africa: Live allows users to view and share wildlife

and fauna you can find in the parks (as well as a tool to help you

sightings across Africa, including photos, and find out

identify animals), and features that allow you to track your trip,

where the game sighting hotspots are. Offline maps are

save and share your wildlife sightings on social media.

available, contributed by park experts. A new addition

iOS/Android Free

to the app, the Phone Ranger field guide, includes a 90-minute audio by a leading ranger. iOS Free

8fit Change starts here. 8fit is your mobile personal trainer. Enjoy quick workout routines combined

The BraaiNation

with a simple healthy meal planner tailored for

An essential app for any South African who loves beer and braai-ing. You can now master the art of braaiing anything from delicious lamb chops to crispy braai bread simply by following the tips and recipes on your phone.

Features include the best braai tips and recipes, braai news, a beer and braai timer to help you braai your steak and chill your Castle lager to perfection, take on the nation in the Castle Lager Braai Quiz. iOS/Android Free

you. Whether your goal is to lose weight, get fit or gain weight, join millions of 8fitters getting

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GO EZ / December 2018 / January 2019 35

1. The name of which animal is an Aboriginal term meaning ‘no water’?

2. Which animal has the biggest eyes of any living creature?

3. Which founder of Protestantism appeared before the Diet of Worms in 1521?

4. Which African statesman received the Freedom of the City of Cardiff in a ceremony in 1998?

5. Which Roman god of the sea is identified with the Greek god Poseidon?

6. Who directed The Maltese Falcon, The African Queen and The Dead?

7. Which French chemist and microbiologist devised vaccines for anthrax and rabies?

8. Which revolutionary anthem was the Soviet national anthem until 1944 ?

9. Which British admiral had an affair with Emma Hamilton?

10. What name is given to a dealer licensed to lend money on the security of an item of portable personal property?

11. In which card game, played with a deck of 32 cards,are the jacks known as bowers?

12. Who wrote Waiting for Godot?

13. The Wrigley Building is located in which US city?

14. What nationality was the

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

26.

27.

14th/15th century astronomer Tycho Brahe?

What was first seriously advocated by a British builder, William Willett, in his 1907 pamphlet Waste of Daylight?

By the end of which period in Earth’s history had most dinosaurs become extinct?

Calypso, cattleya and pogonia are types of which flower?

Who played Flint in a series of spy films?

Who performed the first surgery in England under antiseptic conditions?

Which part in the Munsters TV series was played by old-time film actress Yvonne de Carlo?

In which US state is the Mojave Desert?

Which former MI5 officer wrote Spycatcher?

Whom did Jacques Chirac succeed as French president in 1995?

About which event did Winston Churchill say ‘Never in the field of human conflict was so much owed by so many to so few’?

With what weapon was Leon Trotsky assassinated in Mexico in 1940?

What sort of creature is a cotinga?

What is the name of the full moon

closest to the Autumn Equinox?

28. What is a tsunami?

29. Which Irish surname means ‘warlike one’?

30. What is the name given to a cross in the form of an ‘X’?

31. The coronations of most of the French kings took place in which city in the Marne region of France?

32. In which country is the ski resort of Val Gardena?

33. Van Gogh cut of part of his own left ear during a quarrel with which other artist?

34. To which breed of dog was Longfellow referring when he wrote ‘A traveller, by the faithful hound, half buried in the snow was found’?

35. Who had an occasional role as Guinan, the female bartender, in the TV series Star Trek: The Next Generation?

36. What do the initials J S stand for in J S Bach?

37. Who wrote the opera La Boheme?

38. Michael Nesmith is associated with which 1960s pop group?

39. Who had a hit with On the Banks of the Ohio in 1971 and Hopelessly Devoted to You in 1978?

40. Robert Redford and Paul Newman played two 1920s conmen in which film?

ANSWERS 1 Koala, 2 Horse, 3 Martin Luther, 4 Nelson Mandela, 5 Neptune, 6 John Huston, 7 Louis Pasteur, 8 The Internationale, 9 Horatio Nelson, 10 Pawnbroker, 11 Euchre, 12 Samuel Becket, 13 Chicago, 14 Danish, 15 Daylight Saving Time (putting the clocks forwards and backwards), 16 Triassic, 17 Orchid, 18 James Coburn, 19 Joseph Lister, 20 Lily Munster, 21 California, 22 Peter Wright, 23 Francois Mitterand, 24 Battle of Britain, 25 An icepick, 26 Bird, 27 Harvest moon, 28 A tidal wave, 29 Kelly, 30 Saltire, 31 Rheims, 32 Italy, 33 Paul Gauguin, 34 St Bernard, 35 Whoopi Goldberg, 36 Johann Sebastian, 37 Puccini, 38 The Monkees, 39 Olivia Newton John, 40 The Sting

36 GO EZ / December 2018 / January 2019

do stuff...

CAPE TOWN 8-9 December Cape Town Stadium CAPE TOWN SEVENS 2018 www.capetown7s.com

17-20 January Artscape Theatre Centre THE MICHAEL JACKSON HISTORY SHOW www.mjhistoryshow.com

Find this event on Facebook 6 January Heritage Cafe DONKIN STREET FESTIVAL Find this event on Facebook

26 January Kirstenbosch Botanical Gardens JAMES MORRISON www.jamesmorrisonmusic.com

BLOEMFONTEIN 5 December Bon Hotel Central COGNAC & CIGAR EVENING www.bonhotels.com

JOHANNESBURG

8 December Tableview Shopping Centre TYGERBERG AVBOB 15KM www.roadrunning.co.za

4-9 December Cornwall Hill College KAMERS / MAKERS 2018 www.kamersvol.com

14-23 December Teatro, Montecasino JOBURG BALLET’S CINDERELLA www.joburgballet.com

8 December Sun Arena, Time Square, Menlyn Maine EFC 76 TIME SQUARE www.efcworldwide.com

15 December The Stables Village Market THE HAIR SHOW SA 2018 Find this event on Facebook

12 December Bree Street TUNING THE VINE www.tuningthevine.co.za

15 December Reiger Park Sports Arena REIGER PARK MUSIC FESTIVAL www.webtickets.co.za

13-17 December Jongenskloof Country Retreat VORTEX OPEN SOURCE 2018 www.vortextranceadventures.co.za 16 December Lomond Wine Estate - Gansbaai LOMOND OPEN WATER SWIM www.scuttle.co.za 21-22 December Cape Agulhas CAPE AGULHAS MTB CLASSIC www.capeagulhasmtb.co.za 25 December Metronome AWAKEN MINDS - GROOVY CHRISTMAS Find this event on Facebook 26 January Kenilworth Racecourse THE SUN MET 2019 www.sunmet.co.za 27 January Bree Street OPEN STREETS: CAPE TOWN CBD www.openstreets.org.za

7 December Urth Garden Centre BLOEM NIGHT MARKET Find this event on Facebook

30-31 December Constitution Hill AFROPUNK JOBURG 2018 www.afropunkfest.com

8 December Calexico PROSECCO / MCC FESTIVAL www.calexico.co.za 11 December Sandton Convention Centre BRIGHTROCK PLAYERS CHOICE AWARDS Find this event on Facebook 12-17 December Montecasino CHRISTMAS VILLAGE www.tsogoun.com 14 December Sun Arena, Time Square, Menlyn Maine COMEDY AND SOUL FESTIVAL Find this event on Facebook

PORT ELIZABTH 1-2 December Port Elizabeth Harbour PEOPLE’S PORT FESTIVAL 2018 Find this event on Facebook 8 December St George’s Park T20 MZANZI SUPER LEAGUE MATCH Find this event on Facebook 9 December Walmer Town Hall THE PORT ELIZABETH CHRISTMAS EXPO Find this event on Facebook

DURBAN 7 December Durban City Hall ITALIAN OPERA EVENING www.dantedurban.com 14-30 December Durban Botanic Gardens TRAIL OF LIGHTS www.webtickets.co.za 15 December Springfield Value Centre FOOD TRUCK FESTIVAL Find this event on Facebook 15-16 December Johnsson Kings Park Stadium CAPITEC LIVE BETTER FESTIVAL www.livebetterfestival.com 19 December The Oyster Box ROCKING CAROLS BY CANDLELIGHT www.oysterboxhotel.com 31 December Moses Mabhida Stadium FACT DURBAN ROCKS NEW YEAR’S EVE #FACT16 Find this event on Facebook

17-19 December The Tramways Building LOCALLY YOURS - CHRISTMAS MARKET

GO EZ / December 2018 / January 2019 37

NEVER GIVE UP ON PEOPLE What’s up with you Frank?

Frank walks into the pub, looking somewhat aggrieved and generally disgruntled. He walks to the bar, slides up onto the stool next to his good mate Stan, orders a pint of lager and stares disconsolately into space.

the kids, dog and food mixer, his mum passed away, his gout spread to his knees and he had fallen behind on his mortgage arrears. He had to find £750 by the end of that week or the bank was going to chuck him out on the street. He’d lost everything.’

A few moments of silence passed before Stan decides to cut through the gloom.

‘So, he decided to take a long drive down to Cliff Heights, you know the place where people “jump”, parked right up against the cliff edge, and just sank his head into the discomfort of his steering wheel. Just sitting. Not saying a word.’

‘What’s up with you Frank, you look like you have had a promise from a liar?’

‘I’m not happy Stan,’ Frank starts. ‘I’m done with people. All they ever seem to do is let you down, not turn up or disappear altogether. Today alone, 3 people haven’t come through on promises they have made, and to be brutally honest, I’ve had enough of the lot of ‘em’ ‘.

He takes a swig of his beer and continues to fix his gaze as a stare.

‘Come on mate, you can’t think like that. Never give up on people my friend, because it’s normally when you are at your lowest ebb, when you are in your darkest hour do people come through and show you what humanity is really all about,’ Stan consoled.

‘You take my second cousin, Nev. Nev was having a real hard time of it just a few months back. His wife had left him taking

38 GO EZ / December 2018 / January 2019

‘Well, people tried to talk him down but Nev was having none of it. And this is what I am saying about never giving up on people Frank. Because, there and then, without delay they held an impromptu whip-round and got him the £750 he needed to save his home…’

Frank’s eyes widened with wonder, ‘Wow, all those people, people he didn’t even know, did that for him? That’s amazing.

Who were these incredible selfless humans, willing to sacrifice their own financial well-being to help a fellow man in distress?’

Frank’s mood, tone and outlook had noticeably changed and were rising together as one…

‘They were the passengers on his bus….’

Dream. Imagine & Believe

JennaClifford.com

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40 GO EZ / December 2018 / January 2019