The Midlands Magazine Edition 24

PEOPLE

22 MY STORY

From the founder of Decorex to making Notties her new home and what’s next, Nicola Hadfield is a true gem in the local interior design industry. We share her story.

26 MEET THE TEAM

We introduce you to the team members behind the scenes, putting a face to the name! Get to know what we love the most about the countryside and our favourite articles.

34 OUR COUNTRYSIDE CHEFS

We all have our favourite dishes, but what about those who cook them? We checked in with three local chefs, how they started their journey with food, and what inspires them to serve their community delectable meals.

FOOD + DRINK

PLACES

32 UNAPOLOGETICALLY AFRO PORTO

Peri-peri, R&Rs and delicious prawns - Mozambik Pietermaritzburg offers the real Mozam food experience that will have you craving more! We chat a bit about what we love about this fabulous restaurant.

41 EASTER WEEKEND EASY BITES

The talented Chef Ross Birkin from ANEW Hotel Hilton Pietermaritzburg gives us his perfect recipes for easy dishes that will keep your family full and happy the whole Easter long weekend.

38 MEET US IN THE MIDDLE

Did you know that there is so much to discover in Hillcrest? Meet us in the middle as we look at several unique spots where you can stay, play and eat your heart out.

46 PEACE, QUIET AND RELAXATION

River Bend Farm is one of those places where you can simply escape everyday life and embrace nature. We got to experience this haven of tranquillity.

48 CULTIVATING CURIOSITY

Weeds often get a bad rap, but they can be great for cooking! Read more as we celebrate one of our most beloved local foraging ambassadors, Nikki Brighton, and her joyful new book, Wild About Weeds

Jackie Cameron and her incredible School of Food & Wine are key contributors to the Midlands foodie scene. Learn more about her incredible career and programmes in our Cover Story on page 18

32

38

48

22

PUBLISHER

Lorinda Scott lorinda@fabmags.co.za

EDITOR

Justin Scott justin@fabmags.co.za

GRAPHIC DESIGNER

NOTE

It still feels a little odd for me, even after 15 years of writing editor's letters, to sit down and read through the proof of an upcoming edition. The magazine puts me a few weeks ahead of where we are right now. I think about when the magazine will hit the stands, the journey it will take to land on your coffee table or nightstand and how it will trickle throughout the Midlands to restaurants, coffee shops, stores and accommodation venues.

We’re always looking ahead, writing stories thinking about when we’re going to connect with you while you’re actually experiencing the season we’re talking about, enjoying the holiday we’ve covered or the event we’ve promoted. It’s quirky but we love doing it!

I’ve got my own recipe I use to help me with my editor's letter and what I want to cover. One of the ingredients is always the time of year and how that influences your reading experience. I think about what the weather is like and what season we’re entering or exiting. I wonder if you’re sitting, reading the magazine with a glass of wine on a lazy summer afternoon, or with a cup of coffee, flipping through the pages as the winter quickly sets in. Sometimes I end up with something insightful and other times I just enjoy the stories about our local people and places.

Speaking of people and places, let me turn my attention to this edition. I really enjoyed the focus on food in this edition. It might be because we’re trying to eat a tad healthier at the moment so anything food-related hits the spot even more! The Easter Weekend Easy Bites is a good place to start, sharing a different perspective on the upcoming Easter weekend and ideas for the other meals over the lazy weekend.

We also get to read about Mla, Richard and Reggie in Our Countryside Chefs, an introduction to the head chefs at some of our iconic local restaurants. I was surprised to learn one of them was in a rock band but I’ll let you read all about it later on.

We’ve got a great selection of local stories once again, and I’m sure you’ll enjoy them all, but I’ll finish highlighting a special one. Our first Meet the Team introduces you to the phenomenal people behind our magazines. We are really blessed to have such a great team who are all so invested in sharing the best stories through The Midlands Magazine, all while also helping businesses reach their local community.

From the team and I, I hope you enjoy our latest edition. It’s a privilege to share the stories of the Midlands with you and we look forward to continuing to grow the magazine and sharing more local content with you.

God bless.

JUSTIN SCOTT,

P.S. Welcome to the team, Ceagan! We love having you come on board.

P.P.S. Congrats on your opening, Linc Church. It’s great to see you up in the Midlands.

Michaela Naidoo michaela@fabmags.co.za

SALES EXECUTIVE

Ceagan Scott ceagan@fabmags.co.za

072 619 6501

Nina Lambrecht sales@fabmags.co.za

073 494 0212

SALES DIRECTOR

Lucille Wendler lucille@fabmags.co.za

083 747 3694

OPERATIONS DIRECTOR

Sharlene Odayar sharlene@fabmags.co.za

IN-HOUSE JOURNALISTS

Alicia du Plessis alicia@fabmags.co.za

Kai Coates kai@fabmags.co.za

CONTENT & COPY MANAGER

Jordyn Trollip jordyn@fabmags.co.za

CONTRIBUTORS

Greg Wynn, Stephanie Joyner and Tim Johnson ACCOUNTS

Fay Horack accounts@fabmags.co.za

SOCIAL/EVENTS lorinda@fabmags.co.za

HEAD OFFICE

032 946 0357

104 San Hall Office Park

Kirsty Close, Ballito, KwaZulu-Natal

LOCAL OFFICE

Nottingham Road

PRINTED BY

COVER PHOTO

Shevan Rahim

While every effort has been made to ensure the accuracy of the contents FabMags Publications cannot be held responsible for any omission or errors, or for any misfortune, injury or damages that may arise therefrom. The Midlands is published by FabMags Publications, 104 San Hall Office Park, Kirsty Close, Ballito, South Africa 4418.

Copyright The Midlands and FabMags Publications. All rights reserved. Reproduction in whole or any part is prohibited without prior permission of the publisher. All products and services featured in this publication are subject to availability and are not stocked by FabMags Publications.

and the FabMags team

MISSED OUR LAST EDITION?

What’s Trending?

@the_range_at_stockowners

Coffee and golf? What more can you ask for if you’re a golf enthusiast or are interested in learning how to play? The Range is a driving range at Stockowners Farm near the Tweedie offramp in Howick. It boasts lush, green fields where you can grab a bucket of balls and a cup of coffee and have fun with friends and family, or just enjoy a mid-week breather. They are open every day of the week and offer various membership deals and specials to get your golf game going.

FOLLOW US!

We are ecstatic to bring you the 24th edition of The Midlands Magazine! Thanks to our supportive community, valued clients, and hard-working team, we are able to deliver this magazine to our readers. Be sure to follow us on our social media platforms and websites as we uncover the very best of the countryside. Let’s keep the conversation going - we love hearing from you!

We are delighted to announce that construction has commenced for Coral Cove!

Auria Senior Living’s latest development, Coral Cove, is a 21-hectare continuing-care, purpose-built retirement community for over 70’s, situated on the magnificent KZN North Coast, within the safety and serenity of the Zululami Luxury Coastal Estate. With sweeping ocean views, private beach access and Auria’s hallmark hospitality, care and support, Coral Cove is the first of its kind in KZN and a new gold standard for senior living.

2 Bedroom Garden Villas from R3,9m

3 Bedroom Garden Villas from R4,7m

1 & 2 Bedroom Apartments from R1,85m

BOOK A TOUR OF OUR SHOW UNIT

Sales Enquiries: 087 537 0539

coralcove@auria.co.za | www.auria.co.za

FitFlop: Lulu Leather ToePost Sandals

Looking for beautiful adjustable sandals that are a dream to walk in? These are a perfect fit, with softly padded, metallic leather uppers, padded leather footbeds and a soft fabric toe post. Refined details include metal-tipped straps, neat stitch lines and faux-leather wrapped soles. They have thick ergonomic Microwobbleboard midsoles, giving you both comfort and height. These minimalistic sandals can be worn with almost anything, ranging from dresses to shorts and jeans, perfect for running errands and lounging around. Retail price is R1999 www.fitflop.co.za

1. BRUCE JACK: SAUVIGNON BLUSH

After picking the Sauvignon Blanc grapes, they were crushed and the juice was settled at 8°C before being racked and cold fermented at 13°C in stainless steel tanks to retain the wine’s freshness and aromatics. After fermentation, a conservative amount of Shiraz was added to get a nice light salmon colour and a fresh, attractive palate. Very few wines will pair better with a sunset over the sea, especially if your feet are in the sand and your hair is still wet from a plunge beneath the waves. Retail price is R450 for a case of six.

www.brucejack.com

2. THE SOUTH AFRICAN AIR FRYER COOKBOOK 2 BY LOUISA HOLST

Fast, foolproof and perfect for South African families! Delight friends and family with easy-to-prepare dishes from this book. As a best-selling author, she knows what air-fryer fans (and inexperienced newbies) want and need and uses local flavours in fun and innovative ways that will inspire you to fire up your air fryer every day. Make snack foods to enjoy while watching sports, bake teatime treats, or host dinners with this must-have book. Retail price is R350 www.nb.co.za

3. UNDER ARMOUR: INFINITE PRO

The footwear features a plush collar and bevel heel design for elevated comfort, reduced irritation, smooth landings and increased stability. The engineered warp knit upper provides breathability and containment with 3D haptic print detailing. With a two-part midsole featuring HOVR+ and Pixie carrier foam, increased stack heights offer enhanced cushioning and bounce on long mileage days. The design achieves reduced weight through a minimal engineered upper, softer foams, zonal flex grooves and cut-outs on the outsole. Retail price is R3399 www.underarmour.co.za

4. LM UNLEASH

This is a brand created for her, him and the home. LM Unleash’s products (ranging from skincare and haircare to perfumes and diffusers) are handcrafted with a modern twist, empowering you to make a bold statement. They take extra steps to care for the product that you use. They put power in your hands by focusing on providing you with pure, wholesome and highly effective products. Retail price from R50 @lmunleash

LINEN

A SPECTACULAR LAUNCH

Hilton

The new Linc Church in Hilton introduced many locals to their family at their launch event at Coffeeberry. The team shared more information about Linc Church and their plans for the church. Welcome to the neighbourhood, Linc!

THANK YOU FOR THE MUSIC!

Howick

We attended a brilliantly diverse and unique performance by the solo artist HA!Man (aka Francios Le Roux) at the Playhouse at The Old Mushroom Farm. This virtuoso utilised a cello, a keyboard, his voice, flutes, movement and original virtual orchestra accompaniments to create a spectacular performance that everyone loved.

THE PEOPLE

1. Mary Webb, Debby Joubert, Wessel Kaufmann, Daniel Joubert & Sue & Sarah Philpott

2. Madison Da Costa & Madison Fisher

3. Jenny Roodt, Ava-Grace Britz & Shirley Lesar

4. Colin & Glynnis Melville

5. Francios Le Roux & Darwin & Charlene Russell

FAVOURITE PLACE TO HAVE A COFFEE?

Wow! This is a tough one. I would say The Local because it's not just a coffee shop, but there's also a beautiful gallery and a couple of craft shops. They also have live music every weekend. It's just a vibe!

WHAT MAKES THE MIDLANDS DIFFERENT?

We have a great sense of community, especially in the arts and creative sector. There is so much talent, passion, respect and support for each other's craft. We always help each other to improve, consciously and subconsciously. It’s the true definition of “Together we rise”.

TELL US ABOUT A HIDDEN GEM

I would undoubtedly say Karkloof Falls. This place is insanely peaceful. It's the spot to listen to nature's orchestra - and you have a front-row seat! I go there to just sit and listen, clear my mind, and step away from the world for a while.

THE MIDLANDS THROUGH THE EYES OF A LOCAL!

Meet Skippy Kubheka. He is one of our local and loved musos, rocking the guitar and bass, providing us with sweet melodies. He shares what he loves in the Midlands.

@skppy.kubheka

WHERE IS YOUR GO-TO SPOT FOR THE BEST BAKED GOODS?

The Upper Millstone hands down. Their loaves of bread… I don't know how they make them but I keep returning for more. I try to go there as often as possible.

WHAT ARE SOME FUN ACTIVITIES THAT YOU ENJOY?

I love going to places with live music like Music in the Hills, The Old Mushroom Farm, The Platform Gallery and The Vern (if I want to rock out). I also like going to the golf course to unwind, mainly Howick Golf Course and Sakabula Golf Course. Recently, I've been going to The Range at Stockowners - it's a pretty relaxing place.

WHERE CAN WE FIND THE BEST PIZZA?

I would have to say Urban68 on Main Street in Howick. Their pizzas are absolutely amazing and are always in demand. I often go there for a good pizza and musical games night. There's a reason why it's sometimes hard to find parking there!

There’s no pace like home.

Upgrade to fast fi bre today.

The Home of Fast

LIFE WITH OPEN HANDS

WORDS GREG WYNN

In today’s ever-evolving world, a profound question arises: Do we navigate life with clenched fists or open hands? This metaphor encapsulates our stance on life, relationships and societal engagement. I like to explore this notion across five essential dimensions: wholeness, enoughness, beauty, forgiveness and 'of love'.

Amidst a global backdrop marked by intense political divisions and escalating conflicts, the relevance of this introspection becomes increasingly evident. Our societal landscape is rife with binary thinking, cleaving our worldviews into polarised segments. This ‘either/or’ mentality - whether categorising things as right or wrong, black or white, inclusive or exclusive - limits our understanding and traps us within our tiny echo chambers. Yet, awakening begins with the realisation that our deeply held beliefs should not become barriers but gateways to embracing a rich tapestry of diverse thoughts, experiences and cultures.

The core of this approach lies in awareness through mindfulness. It’s about recognising that while others may not share our convictions, this divergence does not impede learning and growth. It invites us to embrace “sawubona” (translating to “I see you” in English) – a profound Zulu acknowledgement of mutual respect – and open ourselves to the world's diversity. In times of war and unrest, such awareness through mindfulness becomes essential, cultivating empathy, compassion and love. These are elements our world earnestly needs.

The principles include:

• WHOLENESS: Encourages recognising our interconnectedness with others.

• ENOUGHNESS: Challenges the relentless chase for more, fostering satisfaction with what we possess.

• BEAUTY: Invites us to find grace in our everyday environments.

• FORGIVENESS: Allows us to release resentments and find emotional liberation.

• ‘OF LOVE’: Combines these principles, promoting a life filled with unconditional love and deep connection within ourselves and with others.

Embracing diversity enriches our understanding.

As Rabbi Jonathan Sacks stated: “We are enlarged by the people who are different from us.” John O'Donohue adds: “It is in the shelter of each other that the people live.” This underscores the need for mutual support and understanding. Ubuntu, a philosophy that Desmond Tutu described as our interconnectedness and shared humanity, becomes a welcome relief from our eternal quest for ‘more’ and the tightening of our grip on what is ‘mine’.

As life continues to unfold around us, I invite you to journey from clenched fists to open hands. Commit to learning, listening, engaging and true ‘sawubonaring’ with an open heart and mind. In a world that can feel fragmented, let’s remember that unity, understanding and the courage to be openminded form the bedrock of our strength. Together, we aim to foster a compassionate, empathetic world, one open hand at a time.

EMBRACING DIVERSITY ENRICHES OUR UNDERSTANDING

GREG is a resilient stroke survivor and devoted husband, father and priest. He guides the Open Hands Community with compassion, fostering inclusivity and understanding through his transformative journey towards awareness through mindfulness and healing.

greg@gregwynn.co.za

Perfectly

at home IN THE COUNTRY

WORDS SIMON MARITZ. PHOTOGRAPHY SUPPLIED.

Sporting SUV’s have come a long way, but the Range Rover Sport arguably started the trend. We spent the day with the Range Rover Sport D350 from Land Rover Pietermaritzburg and came away with a feeling of pure contentment.

As days in the Midlands go, this was a good one.

e generally never need any excuse to head into the Midlands. As an ex Pietermaritzburg boy, nearly every weekend was spent meandering the roads from Hilton to Notties. Sometimes in a car and sometimes on a bike.

So when Wayne Maybery, dealer principal at Land Rover Pietermaritzburg dropped the keys into my hands on a warm Saturday morning, I knew there was only one place to take the Eiger Grey Range Rover Sport D350 for a day in the country. Now, I’ve done a fair bit of mileage in the previous generation Range Rover Sport,

thanks to my best mate and his love of the green oval, so I was quite familiar with the Range Rover Sport ‘standard’. But this new generation takes that standard and completely re-defines it, shifting this vehicle into a stratospheric level of luxury and comfort. It really is difficult to emphasize just how far this vehicle has elevated itself from its previous generation, but more importantly, from almost everything else on the road today.

While the term ‘luxury’ is bandied about in almost every car advert, the Range Rover Sport can quietly sit and smile knowing it practically owns the definition of sporting luxury.

‘It’s not so much the effortless way it eats up the back roads, but the confidence it gives you to tackle the tough stuff.”

Now, the obvious route for myself and the family to take out of ‘Maritzburg, would be to slip onto the N3, which is about three turns from the dealership. But when you get the opportunity to spend time with a vehicle like this, you want it to last.

So, after effortlessly connecting the iPhone, to the sublime Meridian sound system, we head through town, onto Victoria Road, and power up the hill towards Winterskloof and Sweetwaters, enjoying every curve that Dennis Shepstone Drive throws at us. This is the type of road that makes you appreciate the Adjustable Dynamic Air Suspension that comes standard with this generation. It literally knows what road conditions are coming up and adjusts the suspension accordingly.

Before we know it we are on the R103. The ‘Sport’ absolutely chews up the miles without drama. Wind noise is barely a factor thanks to the active noise cancellation technology (which I won’t even attempt to explain), making this experience truly surreal.

After a quick coffee stop at The Platform in Lions River, we head on towards Nottingham Road, with obligatory stops at a few of our favourite places.

This Range Rover Sport certainly has presence. This was very noticeable by the sideways glances we got at every stop. The taut surfaces

and muscular stance give the Sport an understated confidence, while the exterior body panels have been trimmed of all unnecessary creases, something Land Rover calls ‘reductive design’. And they have definitely nailed the design on this one.

As we head into Notties, the inevitable words come from the back seats, “Dad I’m hungry’. After a quick debate in the parking lot of The Junction, we decide to make our way to another Meander favourite, Blueberry Café.

The short drive to our lunch destination gives me time to think about the Range Rover Sport in the context of necessity and economics. Yes, I know it costs the same as a free-standing house in the suburbs, and I know that other vehicles can probably do what it does at a fraction of the cost, but the Range Rover Sport creates an occasion out of every moment

The touch points feel perfect, the cushioned drive feels engaging, and the sheer scale of the vehicle gives you a sense of impunity. The Sport manages to elevate itself from the mundane, while doing the most everyday activity.

The short gravel road up to the restaurant seems a lot smoother today. And as I walk away from the parking area, I turn back to glance at this marvel of automotive perfection, quietly thinking to myself, which way home is the longest.

The 2024 Range Rover Sport D350 Dynamic HSE is available at Land Rover Pietermaritzburg from around R2 459 900.

BEYOND

THE BOUNDARIES OF TASTE

Jackie Cameron School of Food & Wine

PHOTO SHEVAN RAHIM

The Midlands food scene would not be the same without the renowned Jackie Cameron. From putting Hartford House on the national culinary map to writing international award-winning cookbooks, she has many accolades under her belt that earn her the title of the best of the best. However, one of her most significant contributions to the local area is without a doubt her passion for sharing her talent and skill with aspiring chefs at the Jackie Cameron School of Food & Wine.

First opened in April 2015, Jackie Cameron School of Food & Wine offers internationally and nationally recognised culinary programmes that produce chefs who are thoroughly trained and set for success. “Everything in my life has led to teaching,

right from when I taught my younger sister everything I learnt at school every day. I think that I know how to cook, but my calling has always been teaching.” She also felt that the industry needed more chefs who have received high-calibre, intense training that is up to her sought-after standards.

Only 15 students are accepted into the school’s programmes per year. As the founder and principal, Jackie believes in working hands-on with the students daily, personally teaching them her craft. They offer two options for students: an 18-month course and a three-year course.

The school guarantees permanent job placement after graduation, and they have stuck to this promise, with previous

students landing positions at prestigious restaurants like Fyn Restaurant in Cape Town and Restaurant JAN in France. “I cannot fill the requests that I get daily. Top chefs in the industry personally message me, requesting my past students,” adds Jackie. Not only do her students land jobs, but they excel in their fields. 73 graduates of the school have achieved 164 internationally recognised distinctions, with many others running their own successful foodie businesses. This is a testament to the demand for graduates from this school and the high standards of their training.

A large part of attending the Jackie Cameron School of Food & Wine is functions. Students participate in at least 40 functions per year, which serves as a fantastic opportunity for them to expose themselves to and understand what the culinary industry is all about. The courses start with more theoretical and practical classical learning, but by the end of their first year, functions take up most of their time. “We are ‘getting their legs ready’, as I say. My students stay in the industry because they are mentally prepared. I believe if you are mentally prepared for anything, you can do everything you set your mind to,” Jackie says. A highlight is the sundowners event when students work with a winemaker and create a pairing dish. They can experiment with flavours and cuisines, and this is always a sell-out event!

PHOTO KATHY PITOUT

PHOTO KATHY PITOUT

PHOTO WANDA HENNING

PHOTO WANDA HENNING

PHOTO CHRIS ALLEN

PHOTO SARAH JANE VAN HEERDEN

PHOTO KATHY PITOUT

This exposure also allows students to decide what type of position they want as their first placement. “All of my students start the course knowing they love to cook, but they must figure out whether they want to work in a restaurant, a bakery, catering, food styling… I want their first placement to be a success. They are ultimately responsible for this, but I steer them in a direction that will best suit their personality.”

You can't talk about Jackie’s successes without starting at the very beginning and understanding why she chose to have her school in the Midlands. After being at Hartford House for nearly 12 years, Jackie knew she wanted to teach in the Midlands, an area where quality dishes are produced every day because of the fantastic local produce that is available from amazing suppliers in the area. She believes that the

tranquillity of the area is an ideal atmosphere in which to learn and focus on what is truly important. Students from afar also end up falling in love with the area, often moving back to KZN to open their own foodie eateries, such as Courtney Stuart’s Dough Girl (Durban), Connor Benn’s Tipsy Cup (various local Tops) and Jordin Shelley’s Cocoa Africa (Kloof).

With change comes innovation, and after Jackie gave birth to her daughter (her newest inspiration), she started the Jackie Cameron Baby Food range - single-ingredient foods with no added preservatives, salt or sugar. Only seasonal ingredients are used and the range is freezer-friendly, perfect for moms who want to feed their babies only the best quality meals.

To end off, Jackie adds: “Often people say to me, ‘I don’t think I can do your course - your students do so well and are phenomenal.’ and I always say to them that our excellent results should not turn you away - they should excite you! I’m here to teach you and get your skills to that same high standard.”

076 505 7538

PHOTO KATHY PITOUT

PHOTO CHRIS ALLEN

MY STORY

A multi-award-winning South African designer, entrepreneur and Notties resident, Nicola Hadfield shares how far she’s come in her successful decades-long career, what inspires her, and what she’s working on next.

PHOTOS LIANNE ASHTON

After several years of living back in the Midlands, I couldn’t help noticing how much quality design talent there is here

TELL US A BIT ABOUT YOURSELF AND YOUR AMAZING CAREER

My love for the interior design industry evolved over time. Because I could manage this career working from home as a single mum, I was able to create my own timetable to ensure my children remained my priority. Born into an artistic family, I was surrounded by their stylish taste. Even in ‘their’ day, their homes were featured in local Natal newspapers!

My interior design career spans over 40 years. Before founding SA’s first-ever interior design exhibition, Decorex SA, in 1994, I ran my own interior design business in Johannesburg and Plett, staged niche art events, and was a keynote speaker.

My mother, siblings, cousins and sons all grew up and were educated around the Midlands area, so moving here eight years ago was a ‘coming home’. I now have two married sons, two granddaughters living on the North Coast, and a grandson and two step-grandchildren in London.

WHAT INSPIRES YOU AS A DESIGNER?

Nature and travel. Any design project that boosts social, cultural and economic development inspires and motivates me. I love people, understanding their cultures and subtly translating them to suit the South African environment by sharing this information in my decor trend talks.

WHAT IS THE HIGHLIGHT OF YOUR CAREER?

I have so many! I have lived a long life and worked hard. Firstly, it would be my nomination by the iconic Pam Golding for the US Star Group’s “Leading Women Entrepreneurs of the World” Award. Secondly, I was invited by Oxford University to share my female entrepreneurial spirit with MBA graduates. Thirdly, I was appointed as an Honorary Life Member of IID Professions (The African Institute of the Interior Design Professions) by my peers for the recognition of my efforts to highlight South African design on the global stage.

WHAT WAS THE BIGGEST CHALLENGE YOU FACED?

Looking back, my biggest challenge was trying to get someone to believe in my “idea” to present a quality interior design show in South Africa during a politically risky time in 1994 and with no backers.

WHAT ARE SOME OF THE PROJECTS YOU ARE WORKING ON NOW?

Launching “A Beautiful Day” in the Natal Midlands keeps me very busy! After several years of living back in the Midlands, I couldn’t help noticing how much quality design talent there is here, coupled also

with the rapid (post-COVID) economic growth rate emanating from this beautiful part rural, part slick part of SA. So semiretired, I felt the same urge to use the skills I had learnt to stage an intimate niche exhibition in Nottingham Road. In the past, I staged several of these niche events in Johannesburg and the Cape which I had branded “A Beautiful Day”, and it felt right to launch one right here. This event is being held for charity - to highlight the desperate plight of the local Mooi River SPCA. I am creating a win-win event to encourage people to experience the local beauty whilst enjoying an inspiring design event and simultaneously helping our local Mooi River SPCA.

WHAT ADVICE CAN YOU GIVE ASPIRING DESIGNERS?

Study the basics of business first and then release your creativity. I have seen too many interior designers fall by the wayside by focusing purely on the artistic element and not respecting the business side. Read, ‘follow’ great designers, travel as much as you can, and trust your instincts. Quality must always be your guiding light. @nicolahadfieldenterprises

Meet the TEAM

Lorinda Scott

FOUNDER & CO-CEO

Tell us a bit about creating FabMags FabMags started as Estate Press because, right at the beginning, we only did estate-based magazines. When we branched out into community mags,

Justin Scott

CO-FOUNDER

How long have you been part of the FabMags family?

If I've got it right, it'll be 16 years!

It doesn't feel that long but I guess that's because when you're having fun, you're not keeping score of the passing years.

What is your favourite article from The Midlands Magazine?

There have been so many good stories but the one I really love is the article about Stuart Macaskill from Fairfield Farm, which featured in our very first edition. We titled it "A Boy and his Cow" and the opening pic is just epic.

we decided the name had to change to something that covered all that we do. It's a cool story actually: two stay-athome moms, who missed our monthly estate magazines (we had recently moved to Ballito), purely by accident started the first estate mag for the estate we lived in. In a blink of an eye (and because of a bit of a competitive streak as a competing JHB business started chatting to local estates), we decided this two-man band needed to expand. That is how it all started!

We have always been KZN-focused (we have it all covered from Ballito to Midlands). Today, we are 16 staff members strong with 10 print mags (community and estate-based), three locally based business directories, five estate-based digital magazines, and two/three under-license magazines for clients annually. As Justin always says, we are still successful because we LOVE what we do. We love the people we work with, we love the stories we get to tell, and we love being community-focused.

What do you love most about the Midlands?

I love that is it close to Ballito. You can go from the sea to the Midlands in just

two hours - so awesome! I also love that it feels like a vacation, even if you go there for only a weekend. It is an area with salt-of-the-earth people and there is such a variety of products that are locally made. It is a true KZN gem!

Sharlene Odayar

OPERATIONS DIRECTOR

How long have you been part of the FabMags family?

12 fantastic years filled with awesome memories!

What is your favourite article from The Midlands Magazine?

It was difficult to choose just one, but the article that stands out for me is “Art Culture” in the September/ October 2021 edition. I was blown away by the artists’ talent and the design of the article.

Philemon Majola

How long have you been part of the FabMags family?

It’s been three years and one month.

What is your favourite distribution area? Definitely the Midlands! I love the scenic routes and country feel of the area.

Luc e Wendler

How long have you been part of the FabMags family? 14 glorious years!

What do you love the most about the Midlands?

I love the Midlands Meander. I also enjoy the Midlands during the colder months. It's a lot colder than Ballito, so it feels like ‘real’ winter. There’s just something about a fireplace and trout fly fishing during winter! Who doesn’t love the country life?

Jordyn Trollip

CONTENT & COPY MANAGER

How long have you been part of the FabMags family?

I’ve worked at FabMags for two years and nine months.

What do you love most about the Midlands?

The unique variety of experiences draws me to the Midlands. You can find a hidden spot to completely escape everyday life, but you can also visit bustling restaurants, cafes and quaint shops to get that real community feeling.

Ceagan Scott

How long have you been part of the FabMags family?

One month and one week officially!

What do you love most about the Midlands?

My favourite thing about the Midlands is how peaceful it is. It's a place where you can sit and get some fresh air and forget about the hustle and bustle of the work week. I also love the coffee culture in the Midlands. I know that wherever you go you’ll get a really good cappuccino.

OTHER MEMBERS OF OUR TEAM

SALES EXECUTIVE

DISTRIBUTION MANAGER

SALES DIRECTOR

Cristina Govender JOURNALIST

Kai Coates

How long have you been part of the FabMags family?

A fabulous two and a half years!

What is your favourite article from The Midlands Magazine?

It has to be “Be One With Nature” in the January/February 2024 edition. Hiking and sleeping in a cave, and then writing about it, was an amazing experience that I will cherish forever.

Alicia Du Plessis

How long have you been part of the FabMags family?

I have been a part of the FabMags family for over two years and five months now.

What is your favourite article from The Midlands Magazine?

I really loved the “Qambathi Mountain Lodge Hosts Tom Cruise” article in the September/October 2023 edition. I feel inspired by Cruise’s passion and work ethic as an actor. Being able to indirectly be a part of something that he and his team were a part of here in the Midlands was special to me.

Michaela Naidoo

How long have you been part of the FabMags family?

I have been with this amazing company for two years now.

What do you love most about the Midlands?

I have always been fixated on the dream of one day owning a little plot of land in the Midlands with a stream running through the property and a few animals to add to the whole country lifestyle. I love that the Midlands is so laidback, the air is fresh, and every little shop you enter has so much character.

GRAPHIC DESIGNER

JOURNALIST

JOURNALIST

Amy Jenkins SALES EXECUTIVE

Natasha Minnaar SALES EXECUTIVE

Dhivashni Singh SALES ADMINISTRATOR

Evashini Naidoo

GRAPHIC DESIGNER

Fay Horack ACCOUNTS ADMINISTRATOR

Nina Lambrecht SALES EXECUTIVE

The Meadows Freehold Sites at St. John’s Village Estate measure between 700 and 1200sqm, with plots overlooking the exquisite Spurwing Dam and open viridescent fields where you can build your own home.

Jersey Cottages one and two-bedroom homes o er a lifestyle tailored to the needs of the Over 55’s. Enjoy spacious, open plan living, en-suite bathrooms and pet-friendly, private gardens.

The variety of property o erings at St. John’s Village in Howick, KwaZulu Natal allow for the whole spectrum of families and generations to live on one secure and serene Country Estate.

Explore the Charm of Country Living

ST JOHN’S VILLAGE

Astone’s throw away from the charming small town of Howick, St John's Village is a multi-generational country estate that epitomises vibrant and dynamic living. Spread across 160 hectares of Midlands beauty, St John’s offers a lifestyle that seamlessly blends the tranquillity of country living with modern convenience.

With robust infrastructure and an array of amenities, including exceptional permanent and short-term care, a shopping centre conveniently adjacent to the estate and three sparkling dams, it’s easy to understand what makes St John’s Village so special. There are also frequent fabulous events organised to bring the residents together, including their recent Valentine’s Day event which saw everyone enjoying delicious eats and great live music on the day of love.

Whether you’re drawn to the economic resilience that has seen the community weather ups and downs with ease or the welcoming spirit of its residents who embody adaptability and friendliness, there’s something for everyone in this

warm, close-knit community. One of the hallmarks of St John’s Village is its commitment to catering to the diverse ages and needs of its residents. With a range of housing options available, from spacious family homes to cosy cottages, building or buying your dream home here is not only easy but also a testament to the care and attention to detail that defines life in this estate.

But perhaps what truly sets this estate apart is its commitment to fostering a slower pace of life – a rarity in today’s fast-paced world. Here, you’re encouraged to take a step back, immerse yourself in the simple pleasures of everyday community living, savour moments with loved ones, and embrace an outdoor lifestyle that celebrates the region’s temperate climate and natural beauty.

There is no shortage of activities, both inside and outside the estate, to keep you entertained. And let’s not forget about the practical considerations that weigh heavily on any decision to relocate. With access to quality healthcare, top-notch education options and a community invested in its

RESIDENTS ENJOYING THE VALENTINE'S DAY EVENT

well-being, St John’s Village ticks all the boxes for those looking to put down roots and build a future for themselves and their families.

If you’re seeking a change of scenery and a place to call home, St John’s Village is your perfect choice. So why wait? Come and experience the vibrant tapestry of life that could await you in this exceptional country estate.

033 032 0591

info@stjohnsvillage.co.za

www.stjohnsvillage.co.za

PHOTOS PAUL HAMBERGER PHOTOGRAPHY

Mozambik Pietermaritzburg

Unapologetically Afro Porto

WORDS LORINDA SCOTT

It's quite simple - if you have ever gone on holiday to the lovely country of Mozambique, then visiting the local Mozambik restaurants is a no-brainer to help quench the cravings, from the jugs of R&R and the atmosphere to the look and feel of the restaurant and, of course, the food! With its roots firmly set in passion and its flavours unapologetically Afro Porto, the Mozambik restaurant group is fast becoming one of South Africa’s leading dining brands. From its launch as a single store in Ballito 18 years ago, the brand has seen rapid growth over the last five years. This franchise is now taking South Africa, Zambia, Botswana and Zimbabwe by storm, totalling 37 stores nationally and three international stores. And, now, of course, this fabulous new store in Pietermaritzburg!

The food is simply perfection every time. I’m a huge believer in supporting consistency and this is one franchise that gets it right no matter which restaurant you visit (we even had a great experience at the branch that opened in Houston, Texas, a few years back). Yes, we are fans!

Sit down, relax, soak in the atmosphere, and order that first jug or one of their fantastic cocktails. Onto starters… it is often the biggest problem deciding what to order, so most of the time, we order as much as we can of different items and share. Firm favourites are the chicken livers, olives stuffed with cashews, prawn and chicken rissoles, we love their snails served in a cheesy garlic and cream sauce and the prawn bilene (six de-shelled prawns, cooked in a creamy cheddar and feta sauce). These are pure cheesy goodness!

For mains, it is always between calamari, prawns and chicken, so most of the time we pick one of the combo sensations! A great suggestion is a quarter chicken, with six medium prawns or the calamari combo, drenched in the must-have periperi sauce and served with your choice of coconut rice (you won't be sorry ordering this - Mozambik’s creamy coconut rice is the bomb!) or, if you want to go more traditional, the real Mozambik-type fresh cut chips (but you cannot go wrong with the mash or a side salad either). And, if hot sauce is not

your thing, they offer Garlic, Lemon & Herb options too.

The menu is vast. From the steak, fresh fish, trinchados, pregos, combos, platters and espetadas to their magnificent curries, it's all really good! Lately, I have also enjoyed their meat or seafood-focused sharing platters. Again, this caters to people who want to get a taste of everything! Long, leisurely lunches or dinners - this is what Mozambik calls for.

In their own words: “Dining at a Mozambik store delivers high-quality and tasty cuisine with an exceptional atmosphere and high service levels. Visiting Mozambik is like a mini holiday, a break, a taste of escape.

The menu caters for all tastes. Eating and drinking, whether in a home or on the street, is a way of life in Mozambique – the essence of this is captured in, what we call, our Barracas. No frills, some spills, plenty of laughs, and an appreciation for the wisdom of simplicity. We’re passionate about friends and family coming together over exceptional food and a welcoming experience!

This is exactly what we have created - a ‘sink your toes into the sand and sip on cocktails and R&Rs while the sun goes down’ experience.”

033 001 0850

www.mozambik.co.za

1 Montgomery Dr, Athlone, Pietermaritzburg

CHEFS OUR Countryside

Discover the maestros behind the delicious dishes at a few of our local restaurants. We chat with these chefs about their career journeys, what inspires them, and

their favourite meals to cook.

culinary masters that curate our sumptuous plates? We celebrate three of our countryside chefs - meet Mla, Richard and Reggie.

Mla Njoko has been the head chef at Highgate Wine Estate since 2019, but his cooking journey and love of food began when he started working as a waitron at Lythwood Lodge Hotel when he was in Grade 11. “I was so driven by this passion that I had to pursue it alongside my school studies,” he shares.

What inspires Mla, and what he loves most about being a chef, is that he can learn about different cultures and cuisines and share this knowledge with his loved ones and customers. “It is a privilege to have guests enjoy the food I make. I feel so much joy when seeing an empty plate return to the scullery. It shows the hard work and passion that my colleagues and I have put into every single dish,” he says. One of his favourite dishes is his mozzarella and sage arancini balls, which consist of risotto balls on a Neapolitan sauce, drizzled with burnt sage butter and parmesan cheese. Yum! Visit Highgate to taste Mla’s delicious food!

ALICIA DU PLESSIS

Richard Poynton has been the head chef and part-owner of Cleopatra Mountain Farmhouse since 1998. He started his culinary career at Granny Mouse’s Country House, where he worked from 1985 to 1993. However, before his journey with food started, he was in the farming business, first at Cedara and then at Rhodes University where he studied agricultural economics.

He also spent most of his time rocking in a band, which made him realise that farming was not quite his thing. He decided to try out something completely new and started to pursue cooking! This led him to travel overseas and learn from a variety of chefs in the industry. Some of his inspirations come from his work with Peter Gravilius in his restaurant, Truffles, in the Cape, where he learnt about the French style of cooking. “I love butter and cream, which I feel are the essential flavour-makers, so the French philosophy suited me well. They live by the tradition of living to eat, not eating to live. Our motto at Cleopatra is ‘flavour, flavour, flavour’, and if it looks good on the plate that is a bonus.”

Richard’s favourite dish is a chocolate cake, of which he generously shared that yoghurt is one of the main ingredients, which keeps the cake moist and delicious. Of course, the quality of the chocolate used is also key. What he loves most about being a chef is introducing his guests to new tastes. “At Cleopatra, we serve a set menu which enables our guests to taste the flavours of what is in season and what we have chosen to serve them – maybe something they would not have chosen from a menu.”

TASHA SECCOMBE PHOTOGRAPHY

From painting to platters, Reggie Ntombela has been the head chef at Rawdons Hotel since 2019. He first started working at Rawdons Hotel in 1985 in the maintenance department doing wallpapering and painting. He discovered his love of food after he was asked if he would like to work in the kitchen. He was mentored by the executive chef, Steven Madlala. “It was a five-year internship learning from many chefs. Chef Gerard Van Staden also got me into competition cooking and we went to many competitions and won many events.”

Reggie’s favourite meal is their lamb curry and oxtail, but he also misses the table d’hote menu, which the hotel now only offers for weddings and other functions. One of the best things about being a chef is when Reggie gets feedback from his guests that they loved his meal. With no formal training, but a lot of passion, he is inspired to teach others how to cook in the way that he was taught. He loves using everyday ingredients to create “something spectacular”.

From savoury to sweet, each chef has had their own special journey that got them where they are today, which has ultimately flavoured their unique styles and tastes that they now get to share with the rest of us. Be sure to pop into one of these spots and give the chef a shout!

PHOTO ROCKINGCHAIR PHOTOGRAPHY

Meet Us in the

MIDDLE Traveller’s

Guide to Hillcrest

QUIERPEL

How often do you visit Hillcrest?

It’s kind of an in-between area - a middle place if you will - and is often overshadowed by other spots around the KZN countryside and coastlines. It’s time to give this area some love and share a few great places that you must visit during your next Hillcrest trip!

Before we do anything, let’s start with food. Shongweni Farmers & Craft Market’s main attraction is their incredible food offering. You can get a taste of the world right here with Greek, Indian, Italian, Japanese, Msanzi magic, Mexican, Taiwanese, Thai, Turkish and vegan dishes. The market also caters to Muslim visitors by serving Halaal meals from certain vendors. The Standing Room in the main hall serves the market’s refreshing craft beer and gin. With free entrance, the

market is open every Saturday from 7 a.m. to 1 p.m. It is fully wheelchair accessible and pets are welcome too!

If you would like a more intimate setting for your lunch in Hillcrest, Bona Terra Café is a family-style restaurant that offers a ‘home away from home’. Their menu caters to a variety of tastes, from hearty pizzas and burgers to delicious quiches and salads filled with locally grown produce. There are also freshly baked cakes, decadent milkshakes and a selection of cocktails expertly made by the café’s mixologists.

There are a few fun gems nestled in the area, and the kiddies will just love this one! Umngeni Steam Railway does a 75-minute train trip from Inchanga Railway Station to Botha’s Hill Railway Station. The train will

BONA TERRA CAFÉ

SHONGWENI FARMERS & CRAFT MARKET

OPENING PHOTO STUART

take you through lush green landscapes with scenery of the Valley of a 1000 Hills and one of the oldest operating tunnels in South Africa. The train is known as “Wesley”, a Class 19D locomotive that was built in 1938!

For something more creative, The Flower Farm is a speciality cut flower farm that is open for flower-picking mornings every weekend. It’s a perfect stop for flower enthusiasts or anyone who loves the beautiful outdoors! Visitors can walk through the fields of flowers and take their pick, forming their customised bouquets. This allows for a full sensory experience and connecting with the natural environment.

If you would like to stay a night or two in Hillcrest, here are two unique places to

give a try. Valley Lodge is a guesthouse accommodating leisure and business stays with ten individually themed and beautifully decorated garden loft suites, which have a private lounge (some of these have a sleeper couch), a fully-equipped kitchen, a bedroom and two bathrooms. There are also standard or deluxe rooms to choose from. Indulge in delicious meals in the comfort of your own suite or dine in their elegant dining room. You can also unwind and relax by the swimming pool, surrounded by a lush tropical garden.

Another option is Fawn Castle. This spot provides four-star upmarket accommodation, sporting 12 suites that are all en-suite with air conditioning, microwaves, DSTV and Netflix. There are conference facilities for guests who stay for business trips, a swimming pool

and peaceful gardens. You can also sip on a coffee in the Manor House’s lounge and terraced area while admiring the tranquil surroundings.

While there is still so much to cover in Hillcrest, this is just a taster. Whether you’re looking for a day trip or a weekend away, meet us in the middle and enjoy all that Hillcrest offers!

www.shongwenimarket.co.za

UMNGENI STEAM RAILWAY

VALLEY LODGE

THE FLOWER FARM

FAWN CASTLE

PHOTO GRAHAM GILLETT

The Heart of the Midlands

Nestled in the lush and serene KwaZulu Natal Midlands, you’ll find the charming Rawdons Hotel and Country Estate, a place of peace and tranquility This famous country retreat is a welcome haven for tourists, businesses, and weekenders, o ering great old English pub style food paired with a range of outstanding craft beers, brewed on site at the Nottingham Road Brewery These brews can also be enjoyed in the famous Boars Head Pub where, in winter, the fire crackles with warm welcoming hospitality www.nottsbrewery

D U C K The Olde

Nestled amidst the picturesque charm of a working dairy farm lies a hidden gem –Vanilla Rose Accents Boutique. This delightful store boasts a remarkable collection of beautiful clothing, home decor, and a treasure trove of toys for the little ones. Right next door, there is The Olde Duck restaurant, run by a dynamic mother-anddaughter duo. This countryside spot is a symphony of culinary delights and leisure, where all four-legged friends are welcome. For the little ones, a delightful kids’ play area awaits, complete with a jungle gym, animal farm, and splash pad. The Olde Duck serves breakfast and lunch seven days a week, from 8 a.m. to 4 p.m. The menu includes must-tries such as succulent beef salad, mouthwatering burgers, heavenly carrot cake, and freshly baked scones. They also offer access to running and cycling trails so you can immerse yourself in the serene countryside. Find them just 5km outside Underberg town with wheelchair access!

Easter Weekend EASY BITES

Serves 1

INGREDIENTS

• 1 half butternut, cut into evenly sized squares

• 80g toasted pumpkin seeds

• 80g chickpeas, drained and ready

• 1 tsp smoked paprika

• 1 red pepper

• 100g baby spinach leaves, cleaned and washed

• ½ tsp salt

• ½ tsp cracked black pepper

• 50ml olive oil

• 6 blocks Danish feta cheese, cut into evenly sized squares

• 20g micro herbs (for example, basil, parsley, thyme or rocket)

• 50ml balsamic vinegar (optional)

METHOD

1. Preheat the oven to 180°C.

2. Peel the skin off the butternut and cut it into evenly shaped chunks, approximately 4cm in diameter.

3. Coat and rub the butternut with salt, pepper and a bit of olive oil.

4. Place the butternut in a tray, cover it with tin foil, and bake in

You have your Easter Sunday feast all planned, but what about the rest of the long weekend?

Chef Ross Birkin from ANEW Hotel Hilton Pietermaritzburg shares some scrumptious dishes for you to try at home.

Roast Butternut, Toasted Pumpkin Seed & Danish Feta Salad

the oven for about 35 to 40 minutes or until it's soft all the way through.

5. While the butternut is baking, rub the pumpkin seeds and chickpeas with smoked paprika, along with a hint of salt and pepper. In a large frying pan, drizzle a touch of olive oil and panfry the pumpkin seeds and chickpeas until evenly toasted.

6. Remove the seeds from the red pepper, cut it into evenly sized strips, and set aside.

7. Once the butternut is cooked through, remove the tin foil, and allow it to completely cool. When the butternut is cooled down, you can start assembling your salad.

8. Begin by lightly mixing baby spinach and red peppers with a hint of olive oil, salt and pepper.

10.

9. Place the baby spinach and red peppers in your salad bowl, then add the roasted butternut cubes on top of the leaves. Top with the blocks of Danish feta. Sprinkle the toasted chickpeas and pumpkin seeds over the butternut. Lastly, add and spread the micro herbs across the salad and finish off with a drizzle of balsamic vinegar (optional). Serve and enjoy!

Crumbed Chicken Wings

Serves 2

INGREDIENTS

• 4L water

• 6 chicken wings

• 1 tbsp black pepper

• 1 tsp salt

• 100g fresh thyme

• 5 potatoes (for fries)

• Oil for deep frying

• 4 large eggs

• 300g panko breadcrumbs

• 20g cake flour

• 1 lemon

METHOD

1. Begin by bringing a pot of water (approximately 4L) to a boil. Season the water with salt, pepper and fresh thyme.

2. While the water is heating up, halve the wings, removing the wingtips with the back of your knife. Add the wings to the boiling water and cook for about 12 minutes. Once done, remove the wings and let them cool.

3. Meanwhile, cut the potatoes into finger-sized pieces and boil them in water until they are soft. Set the boiled potatoes aside.

4. As the wings cool, heat up the frying oil in a pot to around 170°C.

5. Crack and whisk the eggs. Place panko breadcrumbs in one bowl, flour in another, and the whisked eggs in a separate bowl. Take each wing, coat it in flour, then egg wash, and finally in the panko breadcrumbs. Set the coated wings on a paper towel. Once all the wings are coated, add them to the hot oil and fry for about six to eight minutes or until they turn golden brown.

6. Simultaneously, add the hand-cut fries to the deep-frying oil and cook until they are golden brown and lightly fluffy.

7. Cut a lemon into wedges, removing any seeds. Serve the fries and lemon wedges alongside the panko-crumbed wings. Enjoy!

The Best South African Braaibroodjie

Makes 2 braaiboodjies

INGREDIENTS

• 4 slices whole wheat bread

• 4 tsp fruit chutney

• 80g red onion, sliced

• 8 tomato slices

• 1 tsp fine salt

• 1 tsp mixed dried Italian herbs

• 4 slices cheddar cheese

• 2 tsp salted butter

Equipment Needed

• Open flame grill or braai

• Griddle basket to hold braaibroodjies

METHOD

1. Start by slicing your tomato evenly and set it aside.

2. Peel the outer skins off the onions completely, then slice the onions into small, even slices and set them aside.

3. Take your whole wheat bread and spread the chutney evenly on each slice.

4. Lay four slices of tomatoes on two slices of bread, then add the red onions.

5. Lightly sprinkle salt and Italian herbs over the onions and tomato slices. Place slices of cheese on top of the tomatoes and onions.

6. Lightly coat the outside of your bread with butter.

7. Close the sandwiches in a griddle basket and begin to toast them over a light flame, continuously turning the bread to prevent it from burning too quickly.

8. Once your bread is evenly toasted, and the cheese has begun to melt, remove it from the griddle.

9. Slice the sandwiches in half and serve. Enjoy your delicious creation!

Chocolate Brownies

Makes 1 batch

INGREDIENTS

• ¾ cup flour

• 1 cup sugar

• ¼ tsp salt

• ¼ cup cocoa

• ½ cup butter, softened (do not melt completely – it’s best to leave it in a cool dry spot the day before)

• 2 eggs, whole

• 1 tsp vanilla

• ½ cup nuts chopped (your choice – we normally use toasted mixed nuts)

• 200g chopped chocolate (any type of baking chocolate)

METHOD

1. Preheat oven to 185°C.

2. Grease a square 8cm x 8cm pan.

3. Sift flour with the sugar, salt and cocoa into a mixing bowl, and set aside.

4. Add butter, eggs and vanilla.

5. Use a spoon and beat 100 strokes per minute for three minutes by hand or two minutes on medium speed with a mixer with a paddle attachment.

6. Stir in nuts and chopped chocolate until evenly mixed through.

7. Pour into the pan and spread out evenly.

8. Bake for 20 to 22 minutes.

9. Cool and then cut into your desired shapes and sizes. Enjoy!

Special Thanks

A huge thank you to ANEW Hotel Hilton and Chef Ross Birkin for sharing some delicious recipes with us for this edition. www.anewhotels.com/hotels/hilton

PEACE, QUIET AND RELAXATION

RIVER BEND FARM

As you arrive at River Bend Farm, the river below, surrounding trees and sound of nature relax you immediately. The farm is situated on the Midlands Meander, nestled at the end of the road on a bluff overlooking the Lions River as it meanders in a horseshoe around the farm. The views overlooking the river and forests are spectacular and the country air is refreshing.

We drove the car right up to our room and were shown our accommodation.

What was once a sawmill with 10 buildings as a compound to house staff, Errol has turned into the most comfortable and high-end accommodation. The rooms are perfectly fitted to cover all your needs. With nine double rooms currently, River Bend Farm can accommodate 18 guests comfortably with a communal lounge, patio, kitchen and braai area by the pool, ensuring the perfect get-together area for family or group activities. They are halfway through adding two houses that will accommodate families who don't want separate suites, plus a gym for

those who want to keep fit or work off the braai from the night before.

River Bend Farm is a fabulous spot to rest and enjoy time with family, friends or colleagues. The focus is on big groups of people coming to enjoy a weekend away, fishing, lazing around, and going on hikes or bike rides into the Sappi forests. The best part is that this is affordable accommodation for the whole family. There is abundant birdlife and wildlife, fishing, hiking, mountain biking, swimming and games at the clubhouse.

We dropped our bags, changed into our costumes, and carried the food and snacks down to the clubhouse, which is a central entertainment area featuring a communal kitchen, dining area, lounge with a fireplace and toilet facilities. The clubhouse has a spacious veranda offering three different seating areas that can be combined if necessary.

Summer had us loving the pool area. Around mid-afternoon, the kids went down to go fishing in the river. The hiking trails offered breathtaking views - this is a real tranquil escape for outdoor enthusiasts. We then enjoyed sundowners with a spectacular view and started up the braai. After dinner, we thoroughly enjoyed playing pool and darts and ended off the evening with card games. With that, the tone was set for the perfect weekend getaway.

Errol and Jenny are extremely friendly and accommodating. They are handson yet very much out of sight. They pride themselves on offering great service to their customers and love to share this lovely piece of heaven with people who need to get away from city life or want to spend quality time with family and friends. It is also ideal for hosting corporate getaways for strategy planning, team building, R&R, etc. We loved our time at River Bend Farm and are already finding reasons to bring all our family and friends together here again this year.

www.theriverbendfarm.co.za

WORDS LORINDA SCOTT

Nestled in the Caversham Valley along the KZN Midlands Meander and on the banks of the Lions River, our self-catering accommodation is perfect for the individual, small gatherings and weddings. We are the ideal choice for group/family getaways, team building and corporate events, prime mountain biking, hiking, fishing and birding.

River Bend Farm @theriverbendfarm

Midlands Manor

Midlands Manor is an all inclusive retirement establishment situated in the heart of the Midlands, Howick. With close proximity to healthcare, residents can enjoy a stress free lifestyle.

Purchasing at Midlands Manor is done through life rights, however, we are also offering a rental option for those not looking to invest.

2 people sharing from as little as R14500 each pm.

Individual from R21250 pm.

The above includes rental as well as levy, an all inclusive lifestyle.

CULTIVATING CURIOSITY

WORDS ALICIA DU PLESSIS

Nikki Brighton brings a special sparkle to the Midlands. She is a beloved resident of Howick (a place she believes is the centre of the universe), a “locavore”, an “invasivore”, a food activist, a writer, a teacher and the author of her latest book, Wild About Weeds: An Introduction to Uncultivated Food. The book is a product of her deeply-rooted love of and connection to nature, slow food living, foraging and their important interrelations. It is filled with recipes and information that take foraging to the next level, debunking the often negatively held beliefs about weeds, which are often dismissed as “poor people’s food”.

Nikki always loved plants, since she was a child, which included weeds. “I remember

saying I wanted a garden full of weeds when I grew up (just because they were pretty) – a statement greeted in horror by my aunt who was wandering around our garden with me.” Living on a farm for many years, she further developed her keen affinity for foliage and learnt much of what she knows about weeds from two Basotho women, Alina Mofokeng and Nombuizelo Mokhoakhoa, who lived on the same farm. Interestingly, weeds are commonly used in Lesotho and packed with nutrients.

Nikki’s new book grew from its germination as simple social media posts about edible weeds that she shared during the pandemic, encouraging people to connect with their immediate environment. “We also tried out new foods as access to our usual favourites

was restricted. We can forage everywhere – on the edges of sports fields, at the back of a car park, on walks around the suburbs, at the beach, and on cultivated farmlands,” she shares.

She also sowed the seeds for Wild About

Weeds: An Introduction to Uncultivated Food through her Weed Walks and Wild Lunches that she has hosted for numerous years. These events focused on the identification of weeds, or uncultivated food, which cultivated people’s curiosity and expanded their palates beyond the known edible plants. “Humans now rely on just 15 plant species for 90% of their diet. This is crazy on many levels. Adding freely available uncultivated food increases one's micronutrient intake enormously,” she shared.

Her wild-about-weeds attitude should not be mistaken as mere foliage folly but an earnest effort to raise awareness of our connection to nature and what is around us, immerse ourselves in it, lighten our load on the planet, and simultaneously help control the spread of more invasive weed varieties. We will leave you with a small taste of what Nikki shared: “It is utterly delightful to try a leaf and discover it delicious. Some of my favourite surprises have been red mallow, fleabane and slender celery. Every day is a taste adventure that is accessible to anyone.” So, we encourage you: go wild!

PHOTO KERAN ELAH

UNLEASH YOUR BEST HEALTH: EMPOWERING MEN AND WOMEN FOR A VIBRANT FUTURE!

PROSTATE HEALTH BEYOND BOUNDARIES Benign Prostatic Hyperplasia (BPH) and prostate cancer screening are crucial aspects of maintaining a healthy and active lifestyle. We offer a comprehensive approach to detecting and managing prostate-related issues.

EXCELLENCE IN TREATING THE ENLARGED PROSTATE(BPH): We ensure that the latest technologies are employed in ridding you of the symptoms that accompany an enlarged prostate. We offer Holmium Laser Prostate Surgery with a national reputation for excellence.

BRACHYTHERAPY FOR PROSTATE CANCER: Our cutting-edge treatments are designed to maximise effectiveness while minimising side effects, promoting a swift return to your active lifestyle.

Dr Bugwandin & Dr Frittella are urologists with rooms at St Anne’s Hospital & Mediclinic Pietermaritzburg.

A Healthy Winter

WORDS STEPHANIE JOYNER

As gorgeous as the autumn days are, in the back of my mind is the famous line that Game of Thrones fans will know well: “Winter is coming.” On a chilly winter day, it is very tempting to ditch the workout for a blanket on the couch or have a couple of extra biscuits with your cup of tea. Of course, these decisions now and then are chicken soup for the soul but should they become a daily habit throughout all the winter months? You may be heading into spring on the back foot when it comes to your health and weight.

You may have heard of the saying “Summer bodies are made in winter”. Yes, it sounds like it would come out of the mouth of a 17-year-old gym bunny, but there is some truth to it. With a mindful approach to both your nutrition and fitness, you can get through the winter months without losing any of your healthy habits.

Here are some tips for not only surviving but thriving this winter.

ADAPT YOUR WORKOUTS

Heading out for your early morning run may not be as appealing in the colder weather, but that does not mean you should scrap it entirely. We are so lucky to have gloriously warm winter days so consider shifting your run to your lunch hour or after work. Not possible? An indoor workout – even with little to no gym equipment – can do the trick, especially if you can rope a friend in to join you. A mix of cardio and strength-based exercises is best.

CONSISTENCY IS KEY

Yes, some days are better than others –

no one is perfect all of the time! Just because it is cold outside and the days are shorter, do not let this disrupt your normal eating and exercise routine. Stay on track by meal planning, strategic shopping and prepping what you can ahead of time.

DITCH THE READY-MADE AND COOK YOUR OWN MEALS

It is well-accepted that any meal you make in your own kitchen is going to be healthier than a similar meal from a restaurant or shop. Cooking at home means you are more in control of what goes into the meal, you are likely to eat a variety of foods, and you are better able to manage your portions and therefore your weight.

You may be wondering how you are going to fit cooking a meal into your already-packed day. Well, luckily, we now have options for cooking a healthy, balanced supper with fresh ingredients in far less time and with much less effort than ever before thanks to the popularity of meal kits.

Here is to a happy, healthy winter!

STEPHANIE is a registered dietician in private practice and the owner of the meal kit delivery service TasteBox. dietician@tastebox.co.za

Meal

033 343 3261

marketing@cowanhouse.co.za

CLEOPATRA MOUNTAIN FARMHOUSE

A sojourn at Cleopatra Mountain Farmhouse is unforgettable as the food permeates every moment of your stay. It’s never far from your thoughts and influences everything you do. You’re either baffled at how Richard’s breakfast could be simultaneously a simple yet spectacular experience, or you’re wondering what he could dish up tonight to match last night’s tour de force. Perhaps you’re trying to figure out whether a brisk walk in the mountains will help you recover from your overindulgence, or if a siesta is more advisable. What’s not in question is whether, in a few hours, you’re going to do it all over again.

033 267 7243 or 071 687 7266

A luxurious, self-catering lakeside family retreat. It’s all in the details.

WEATHERING THE STORMS

WORDS TIM JOHNSON

In the middle of January, the Midlands was on the receiving end of a biblical set of storms that wreaked havoc in and around Nottingham Road and Howick. Many residents were impacted by flooding, gale-force winds and damage to basic services. Our home in Gowrie and school grounds at Carlyle College were not spared either, and we’ll be dealing with the aftermath for a number of months. On the bright side, we’ve managed to make the most of some fallen trees to increase our winter wood stockpile and fashion a few more benches for the kids.

The real story is, however, not one about loss and devastation, but rather about resilience and community. It was incredibly heartwarming to see residents getting stuck in with chainsaws, vehicles, staff and all kinds of supplies to help affected areas. This doesn’t minimise the trauma and financial losses that these and various other challenging events over the past few years may have caused, but there is an overwhelming sense that with what we have collectively experienced, many communities have become more cohesive, empathetic and engaged.

The reality is that whether it be as an individual, a group of people or an entire community, until we are placed in high-pressure and challenging situations, we will never find out what we’re made of. Whilst most people would have preferred not to have their gardens and properties unceremoniously redesigned, we have emerged stronger and more appreciative of the area we call home and the people living here.

It’s safe to say that this kind of community involvement is exactly what raises

awareness for an area and drives decision-making when people consider where they want to live. No matter the inevitable challenges that get thrown our way, ours is a story of overcoming obstacles and taking ownership. Now that is the type of community worth investing in and being a part of in the long term. This is what real estate investment is all about. Riding the inevitable ups and downs, not panicking or making knee-jerk decisions, and thinking for the long term. Of course, many other factors drive demand, but as I have often said, sentiment is one of the biggest drivers in the real estate market.

Fortunately, the Midlands property market has been underpinned by a very positive sentiment and has therefore seen consistent growth over the past few years, benefitting from an increasing popularity and desire for a more balanced and wholesome lifestyle.

Furthermore, the relative stability of the repo rate means that there is little disagreement over the fact that interest rates have peaked and are ultimately headed towards a lower point. Whilst there is less certainty as to both the timing and extent of those cuts, experts do seem to believe that we could be looking at a 75 basis-point cut during the second half of the year, with further cuts in 2025. This is ultimately great news for existing and new homeowners and should support the continued upward trend for real estate in the Midlands.

UNTIL WE ARE PLACED IN HIGHPRESSURE AND CHALLENGING SITUATIONS, WE WILL NEVER FIND OUT WHAT WE’RE MADE OF

TIM is a frustrated golfer, semi-fit mountain biker, excited Notties resident, pretty experienced marketing and real estate expert, Principal of Local Real Estate, and Co-Founder of Carlyle College. www.localrealestate.co.za