The Umhlanga Magazine Edition 67

WHERE NATURE COMES FIRST

Take in the breathtaking 180° views of the Indian Ocean. Delight in walking directly onto Christmas Bay Beach. Explore the lush coastal forest as your back garden. Ride life’s adventures with your own private stabling and equestrian facility. Select your stand from just R1.8 million, bring your dream home to life and enjoy the best in coastal living every day.

Considered a closely guarded treasure of the North Coast, Seaton residents have direct access to over a kilometre of pristine beach frontage on the treasured Christmas Bay. This combined with the fragrance of country grasslands and lush coastal vegetation invites you to lose yourself in this premium coastal estate.

FOOD + DRINK

IN THIS ISSUE

PEOPLE

LOCAL

TRAVEL

48

20 A FABULOUS FOOD SAFARI

We ate our way through Umhlanga Village! From drinks to desserts, we tried one course at a different restaurant, and it was a scrumptious journey.

40 THEATRICAL CUISINE

Le Petit Chef is back in KZN and has found a new home at Radisson Blu Hotel Durban, Umhlanga! Learn more about this unique foodie experience.

52 LET’S EAT THIS EASTER

There’s nothing better than enjoying tasty food on Easter Sunday. Chef Lucia Mthiyane shares three recipes that will help you take your Easter feast to the next level.

26 MOMS OF UMHLANGA

How does she do it? Being a mother means mastering the art of juggling work and home life. We chat with local moms about how they’ve managed to do it all.

48

MEET THE CHEF

30 WHAT’S NEW?

Umhlanga is always up and coming with businesses and services constantly popping up. We share a few new (and upgraded!) additions to the Umhlanga family.

32 BRUNCHIN’

Take a look at the popular brunch dishes we tried at some of our favourite spots on the East Coast. C’mon! Let’s get brunchin’!

44 ESCAPE TO THE MOUNTAINS

Drakensberg Experience invited us to Central Drakensberg! We stayed at the gorgeous Champagne Castle Hotel, visited Valley Bakery, experienced Vertical Rush Adventure Centre, and enjoyed some golf at Champagne Sports Resort. Read more about our trip.

ON THE COVER

EDITOR’S NOTE

Idon’t know about you, but each year as we head towards winter here on the East Coast, I find I shift from a ‘beach and braai’ mindset to one of coffee and cosy afternoons watching Netflix or reading a good story. I look forward to the weekends when we get to head out and experience the tasty, flavour-filled cuisine offered up by our local chefs and restaurants. It goes without saying that Umhlanga has an abundance of delicious and diverse culinary options for us to explore and experience, and we’re heading into the perfect time of year to tuck in. A novel way to experience it all is to do a ‘Food Safari’. We first did this a long, long time ago with a group of friends who lived in the same complex. Selected friends made and served one of the courses for the group and the safari involved visiting the different hosts for each served course. We loved the idea. It was such great fun that we adapted it a tad for the magazine and switched out friends' houses for local restaurants. You can go large and do a six-course meal (obviously at six different locations) or do the classic starter, main course and dessert. Check out our Fabulous Food Safari on page 21 for ideas. If you do set up your own, please email us and let us know how it turned out!

Switching gears a little, if you haven’t yet experienced the divine food and theatre of Le Petit Chef, I cannot recommend it enough. Lorinda and I did it some time back and it ranks as one of the most unique eating experiences I’ve ever had. It’s back this year and has found a new home at the Radisson Blu in Umhlanga. This has to make it onto your “things to do” list. If I haven’t made you hungry yet I’m sure our Bruchin’ feature will get you there. We highlight more great places to hang out, grab a coffee or brunch, and experience the food lifestyle in the true Umhlanga fashion - chilled, laid-back and savouring it all. But it's not just the food that's impressive in Umhlanga – the business moms in the area are also worth celebrating. Our inspiring women are successfully juggling their demanding roles in running businesses and homes, and we get to celebrate two remarkable women who share their stories with us. Read Bernise Bannister and Anjil Naidoo’s stories on page 26.

It’s another jam-packed edition that celebrates so much of Umhlanga… but especially food! Thanks for reading this edition, and I hope you enjoy exploring all that Umhlanga has to offer.

PUBLISHER

Lorinda Scott lorinda@fabmags.co.za

EDITOR

Justin Scott justin@fabmags.co.za

GRAPHIC DESIGNER

Michaela Naidoo michaela@fabmags.co.za

SALES EXECUTIVE

Amy Meyer amy@fabmags.co.za

082 777 5541

SALES DIRECTOR

Lucille Wendler lucille@fabmags.co.za

083 747 3694

OPERATIONS DIRECTOR

Sharlene Odayar sharlene@fabmags.co.za

IN-HOUSE JOURNALISTS

Cristina Govender cristina@fabmags.co.za

Kai Coates kai@fabmags.co.za

IN-HOUSE COPY EDITOR

Jordyn Trollip jordyn@fabmags.co.za

CONTRIBUTORS

Bianca Barnard and Grant Gavin ACCOUNTS

Fay Horack accounts@fabmags.co.za

SOCIAL/EVENTS

lorinda@fabmags.co.za

082 562 7202

CONTACT FABMAGS

032 946 0357

104 San Hall Office Park, Kirsty Close, Ballito, KwaZulu-Natal

PRINTED BY ROC Media

COVER PHOTO Circus Circus Chartwell

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 Umhlanga is published by FabMags Publications, 104 San Hall Office Park, Kirsty Close, Ballito, South Africa 4418.

Copyright The Umhlanga 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.

It goes without saying that Umhlanga has an abundance of delicious and diverse culinary options for us to explore and experience

and the FabMags team

JUSTIN SCOTT,

MISSED OUR LAST EDITION?

FOLLOW US!

We are ecstatic to bring you the 67th edition of The Umhlanga 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 East Coast. Let’s keep the conversation going - we love hearing from you!

What’s Trending?

@theoffical_oceans11

This is where convenience meets luxury. They’re not your average car wash but rather an unforgettable experience for you and your car. You can leave your car with them whilst you enjoy your shopping at the beautiful Oceans Mall or have a cup of coffee and try out the menu at the diner. Whatever you need to treat your wheels, you can find it here.

Nkhasi & The Chocolate River

This is an isiZulu and English fantasy book for children. Nkhasi is given money to buy milk in the Village of One Thousand Hills. One day, he goes to a fantasy watering hole in which he gets more than he bargained forchocolate milk instead of ordinary milk! This book is for kids aged five to ten. Retail price is R190 @the_life_of_an_author_

1. BIRD OF PARADISE: BIRDY BOY SHORTS

Great for yoga, pole or the gym! These Birdy Boy Shorts have a conservative cut, but still have the cute, scrunched bum that we all love, as well as a double lining in the crotch area. The high waist is shaped to fit beautifully. The band folds down should you want to show your sexy tummy. Retail price is R420 (top not included). www.birdofparadise.co.za

2. WAXIT: PIGMENT PERFECTOR

Perfect, nourish and illuminate. It’s your time to shine! Illuminate skin tones and reduce the appearance of hyperpigmentation or irregular darkening of the skin which is caused by the overproduction of melanin. This improves the skin barrier function and promotes protein synthesis. Regular use of the Pigment Perfector will leave you with an even glow and velvety smooth finish. Retail price is R390 www.waxit.co.za

3. THE KIMO STORE: SCRUNCHIES

Handmade to perfection out of the most exquisite fabrics, Kimo scrunchies are the best! With a new and exciting range launching seasonally, refreshing your scrunchie collection has never been more exciting. The Kimo team can also make to order if you are on the lookout for gifts for bridal showers, hens parties or even wedding favours. Retail price from R50

www.thekimoshop.co.za

4. JANET CARTER: FOREST PINE

BATH OIL

This aromatic, therapeutic herbal bath oil contains the essential oils of aromatherapy products such as Siberian pine, sweet almond, rosemary, lemon thyme, juniper berry and lavender oil. It will stimulate and relax, improve your circulation, and relieve muscular aches and pains. Ask for it at a pharmacy, bath shop or health and beauty shop near you. Retail price is R690 per dozen.

www.hubers.co.za

MOVIE NIGHT

Umhlanga

We got to attend the pre-screening for What’s Love Got To Do with It? , a movie about love, life and family, at Ster Kinekor Gateway. It was a wonderful evening of laughs, popcorn and a love story for the ages.

THE PEOPLE

1. Michelle Davidson, Bianca Naidoo, Nonku Williams & Shahaan Ramkisoon

2. Nonku Williams & Linda Mahola

3. Nerushka & Tamara Balliram

MEDICAL EXCELLENCE

Umhlanga

We attended the celebration for the international recognition of Netcare uMhlanga’s cardio-oncology unit as a Centre of Excellence. What a wonderful evening commemorating this achievement by the hospital.

THE PEOPLE

4. Denver Naicker, Nilesh & Reka Singh, Eubulus Timothy & Natashia Portrag

1. Camilla Singh & Dr Y.T. Singh

2. Sara Nayager & Dr Y.T. Singh

3. Wendy Beato & Dr Y.T. Singh

4. Beverly Vadivelu, Dr Y.T. Singh & Nevashnee Reddy

STANDS FROM R1 295 000

2,3 AND 4-BEDROOM HOMES FROM R2 705 000

Live within the vibrant Capri Village

Construction is well underway in KZN’s most anticipated new estate for the over 50s. After the resounding success of Phase 1 sales, Capri Village in Salta Sibaya releases new homes, now selling in Phase 2. This is your invitation to live in a pet-friendly family estate where you can thrive. Choose between spacious 2, 3 and 4-bedroom freestanding homes with private gardens and the option of double garages or secure a stand and tailor every square meter to your specific needs. There is nothing routine about the lifestyle you will lead at Capri Village, where every day will be packed with adventure. Enjoy a vibrant social scene with neighbours, friends, exclusive Capri Village clubhouse activities, a secure private gatehouse and shopping at the newly opened Marine Walk Shopping Centre. Live the coastal dream in Salta Sibaya’s burgeoning estate, steps away from Umdloti Beach, with effortless and quick access to the M4 and N2.

DO YOU HAVE ANY LOCAL TRADITIONS?

Dinner at The Chefs' Table every other month, which is my favourite thing to do.

UMHLANGA THROUGH THE EYES OF A LOCAL!

Meet Siyamthanda, a radio and TV presenter and YouTuber with an immense love for our town. She shares some of her favourite activities and places with us, and you!

@siyamthanda_ndamase

WHICH IS YOUR FAVOURITE BEACH?

It would have to be Umdloti Beach. It’s peaceful and sometimes we get to see dolphins - the most beautiful sight ever!

WHERE CAN WE FIND THE BEST VIEW?

Definitely views from The Capital Pearls of Umhlanga.

DESCRIBE YOUR ULTIMATE FRIDAY NIGHT OUT

Visiting La Parada for dinner, followed by a few drinks with my fellow Walkers. I recently did this and I loved their tapas and Johnnie Walker cocktails. Their service is also a 10/10 minus nothing, period!

WHAT’S YOUR FAVOURITE LOCAL STORE?

It has to be Awesome Africa! They sell amazing souvenirs and gifts.

DESCRIBE YOUR PERFECT WEEKEND MORNING

Ohh! It would have to start with a morning run along the beach and then a brunch later. I believe in a Mary & Joe breakfast more than I believe in most things.

new and improved version of yourself at any time.

GRANT is an award-winning entrepreneur, speaker, coach and author of a book, Thoughtonomy.

yourself at any time www.thoughtonomybook.co.za

not just the way you are. It’s the way you’re choosing to be. You’re way stronger than you think.

New Kid in the Village

JENNIFER

Welcome Circus Circus Chartwell

WORDS

DELL

Chartwell Drive, Umhlanga… We’ve heard you’ve been waiting for us! We have exciting news to share and we’re over the moon to shout it from the Village rooftops that a brand new Circus Circus Cafe has opened up, nestled in the hub-bub of Chartwell Drive in the Umhlanga Village. Pull out a chair, take a seat and let us serve you. It’s what we do best.

Circus Circus is an upmarket, lifestyle restaurant and cafe that has been a part of the Durban eating culture since 1994 (we’re not old - we’re distinguished and sophisticated!) and after answering the call of many-ahungry individuals, we will be whipping up the freshest, most delicious assortment, helping

you to wine, dine and eat up a storm. What are you going to experience visiting this new spot? Well, exceptional service to start and a top-class quality menu that is seasonal, local and fresh - the way food should be! Or if you prefer, pop in for a cortado, flat white, cappuccino or extra hot, extra spicy chai latte, perfectly brewed by one of our baristas.

Our menu is versatile and top-class, from salads, steaks and seafood to plates of pasta, curries, wraps and deli sandwiches to name a few. In an age where aesthetics are everything, we are renowned for our upmarket look and feel. The scenery is classy, and our ambience and sense of luxury and style are all perfectly curated

to make you feel like you are somewhere special. We believe we have cracked the code and created a sense of space that encompasses all of your senses together in one thought-out setting. Open plan, colourful and stylishly decorated with fine materials such as marble, wood, copper, leather and light to enhance the sense of quality and invite you to linger.

The furniture further embodies this sentiment with sophisticated tables and chairs fostering a refined space and our design incorporates the natural elements of wood, plants, and metals to create a calming environment. The perfect combination. You can marvel and admire the space around you while aromas waft through from

the kitchen to whet your appetite. Are you thinking of an al fresco glass of wine that turns into a long, lazy summer lunch and then perhaps even dinner? (Shall we? Why not?).

All in all, the location, service, food, decor, people and vibe means that Circus Circus Chartwell is sure to be a fixture on Durban’s must-visit restaurant list, and we for one cannot wait to welcome you in, get you settled with a beverage of your choice, tell you about our specials of the day, serve you, and keep you coming back for more!

There are so many options for a weekly or monthly night or day out in the Village. I’m sure we all have our regular spots that we always visit, but it’s time to change it up a bit! We embarked on a fabulous food safari through the Umhlanga Village area, enjoying only one course at each restaurant. The best part is that you can walk from one place to another - you get your steps in while indulging in delicious food and drinks!

We started our journey at Sunsets & Mermaids on the Umhlanga Village strip where you can enjoy a sophisticated

beach vibe. To kick the safari off we sampled a few drinks from their interesting drinks menu, including their popular Blue Marlin cocktail. You dip a paintbrush full of edible glitter into your cocktail, creating a gorgeous sparkly blue colour! We also tried their classic Mai Tai served in a detailed totem glass, which made me feel like I was on holiday!

The menu has a lovely tapas section with dishes that are perfect for sharing. We tried their delicious Jiazoi Chicken Dumplings, served with sesame, chilli dressing, and soy sauce. They were very juicy and packed with flavour. When we

spotted their Crunchy Chicken Taco, we couldn’t say no! Two deliciously packed tacos with a generous amount of guacamole, Japanese mayo and char-grilled pineapple, which added a lovely touch of sweetness. Their Beef Tataki Bao Bun was a pillow-like steamed bun filled with seared beef fillet, sushi ginger and cucumber salad - a wonderful mixture of textures and flavours.

Lastly, intrigued by the name, we tucked into the delicious Tuna Pops. Tuna cubes crusted in panko and sesame seeds, cooked either medium rare or medium, and served with a teriyaki glaze, wasabi

CRUNCHY CHICKEN TACOS

mayo and ginger. It was like sushi but without rice or seaweed. We were definitely wowed by the dish!

After our flavour explosion at Sunsets & Mermaids, we strolled to Grimaldi’s at The Pearls for our mains. Are you someone who usually orders from the menu and doesn’t have a peek at the speciality board? Well, it’s time to change that (they are specials for a reason!). At Grimaldi's, the specialities are always changing, so we had to have a taste of the unique meals they were offering that day. We were set for a gourmet feast, starting with an exciting plate of Salmon Sauvage. A 200-gram Norwegian Salmon dressed in thyme, triple sec and butter reduction, served on a small portion of buttery linguine pasta, and topped with chunky cottage cheese and diced fresh

strawberries.

The salmon was soft, melted in your mouth, and was complemented nicely by the sweetness of the strawberries. We dug into their Pollo Fuoco, deboned chicken thighs marinated for 48 hours in a honey, soy, oyster, tomato and sriracha sauce before being grilled and topped with a honey, soy, fresh garlic, ginger, wholegrain Dijon mustard and chilli flake reduction. Delicious!

We also tried their Collo, 400 grams of deboned lamb neck sous vide (vacuum sealed and cooked in temperature-controlled water) and then cooked through. Rubbed with fresh garlic, rosemary, wholegrain mustard and soy, and finished with a game stock sauce, these flavours enriched the tender lamb. We absolutely loved their Duck

L’ Orange. Half a deboned duck sous vide, cooked through with a honey-glazed skin that is crisped up in the pizza oven, and finished off with orange juice, orange zest, white sugar and duck stock reduction. I had never had duck in a zesty citrus sauce before. It was incredible!

We were definitely full after all those delicious mains, but you can’t miss out on the most exciting end to any food safari... Dessert! We knew that the best way to indulge in the final part of the journey would be with an ocean view… and well, The Oyster Box Hotel is the perfect place, where we had our very own mini dessert safari through a few of the hotel’s legendary restaurants. We started outside on The Ocean Terrace patio amongst the iconic candy-striped red and white cushioned seats. Here, we

BEA’S FAMOUS BAKED CHEESECAKE

indulged in a Madagascan Hot Chocolate Fondant, served with candied ginger sauce, vanilla bean ice cream, a brandy snap, and chocolate lace. It was warm, gooey and the ultimate choice for chocolate lovers. Wanting to try a classic, we went with the tiramisu - mascarpone cheese, espresso and rum-soaked ladyfingers, dusted with a generous amount of cocoa. This is perfect for someone who doesn’t want a dessert that’s too sweet.

I was told that some of their dishes (marked with a red flower on the menu) are still made using one of the founder’s authentic recipes, including their Bea’s Famous Baked Cheesecake, in honour of Beatrice Tollman. Served with an Irish butter tuile and berry compote,

this cheesecake was super creamy and definitely a new favourite of mine!

As the sun set, we were guided up to the Lighthouse Bar, where we sat outside admiring the stunning 180-degree view of the ocean, iconic lighthouse and illuminated ships. We chose a enjoy a few dessert drinks: Cherry Blossom Latte, Pina Colada-inspired Frappe, and a glass of Klein Constantia Vin de Constance dessert wine.

We ended our safari evening with an experience we will never forget. The Grill Room is a sophisticated, cosy restaurant in The Oyster Box that loves to keep old traditions alive, and is where we tried their Crêpes Suzette. This particular dessert is

OUR FOOD SAFARI ROUTE

DRINKS & STARTERS

SUNSETS & MERMAIDS MAINS

GRIMALDI’S DESSERT

THE OYSTER BOX HOTEL (THE OCEAN TERRACE, THE LIGHTHOUSE BAR, THE GRILL ROOM)

made and served at your table on a mobile bench with a gas hob. Even the copper pan used to create the dessert is about 50 years old! We watched as the citrus caramel sauce was made, the brandy was added, and then the sauce was set alight, creating a subtle enriched taste at the end. The crêpes in the sauce were served on our plates.

None of us had ever experienced anything like it before and sat there wide-eyed in awe. It is a unique dessert that you must try once in your life! Overall, the food safari was one for the books. The best part was that we didn't have to use a car to get from one place to the next. Life is short, so the next time you plan on going out for lunch or dinner, turn it into a food safari! You will not regret it.

MADAGASCAN HOT CHOCOLATE FONDANT

PINA COLADA FRAPPE

Phe-MOM-enal She’s

Let’s take a moment to honour the amazing women in our lives who do it all, from making sure we have healthy meals to conquering the business world. We spoke to two remarkable women to learn more about how they balance both worlds.

WORDS CRISTINA GOVENDER

Bernise Bannister

This vibrant and friendly lady introduces herself as a wife, mom and grandmother with a newly discovered passion for real estate.

“I’ve been blessed with the most incredible husband who loves me unconditionally and supports me in everything that I do,” she shares. You can see the love she has for her family as she speaks about them with a warm smile. “I have three incredible children, TynikaAnn, Zoe and Kody. I honestly couldn’t be prouder of them if I tried!”

You’ll never be able to tell, but she has also just recently become a doting grandmother to the most precious little boy who has absolutely stolen her heart. “The saying is true - the bond shared between a granny and grandchild truly is a bond like no other!” she exclaims.

At the end of 2021, after being a stay-at-home mom for a few years, Bernise decided to venture back into the working world to find something to keep her busy for a few hours a day. “My husband suggested I meet with a good school friend of his who owns a real estate company and chat to him about the possibility of becoming a real estate agent,” she explains. “I ended up joining the phenomenal team at RE/MAX Panache and, in the process, found not the half-day job I thought I wanted, but rather my very own thriving little business within this incredible brand. My only

regret is that I didn’t start my real estate career sooner!”

You have to wonder how she juggles a busy career and mommy duties. “In real estate, there are no ‘set hours’. Even though I try to plan my diary around my mom duties, this isn’t always possible,” Bernise says. “Thankfully, I have a very good support structure of friends and family who I know I can count on at the drop of a hat if need be – and vice versa!”

Bernise blocks off time in her diary for powerlifting training so she can get those endorphins flowing. She also allocates time in her day to listen to calming music, meditation or podcasts. At least once a year, she goes away on a self-love retreat for a few days for some much-needed alone time. Bernise says that she always comes back from these retreats feeling totally refreshed and ready to tackle the demands of life headon again. “You are more than capable of having a very successful career whilst still being a good mom. It’s also okay to want to have a career!” she says.

Bernise leaves some words of motivation: “Believe in yourself enough and don’t let fear hold you back,” she asserts. “Don’t be afraid to try new things because you may just surprise yourself by stumbling into a career that really sets your soul on fire – all you have to do is take that leap of faith!”

Anjil Naidoo

This inspirational woman describes herself as goal-driven and she is, indeed, as she is constantly working on a new project. “I always want to learn something new and change the status quo if need be. I am a dreamer,” she shares.

Anjil is an innovative businesswoman. Her primary business is Skyy Aviation, which is an aviation training institution. “I am passionate about the aviation industry and have forged international relationships that add value to our training and our graduates.”

Skyy Aviation is internationally recognised and remains at the forefront of aviation training in South Africa, with a campus recently opened in Cape Town! “I often find myself bumping into students on flights or airports, nationally or

internationally. It is so great to see these graduates live their dream,” she beams.

Family is everything to Anjil. “I am fortunate that all my children are extremely goal-driven so we're able to engage in healthy conversations and share ideas, innovations and trends,” she expresses fondly. “My biggest satisfaction is cooking for my children and enjoying family time. I have two gorgeous grandkids, Astrid and Duke, and they are my universe!” Even though her children are now all adults, this mother recalls the days when she used to multitask her mommy duties and work. “I juggled dropping kids off at school, ensuring school lunches are ready, helping with homework, making dinner, and the rest,” she says. “I guess routine helps and, more importantly,

being able to change the status quo with grace and grit.”

Being busy, one can get burned out easily, so Anjil turns to her daughter, Kim, who is involved in holistic healing and yoga. “She's always able to offer profound ideas that work for me - simple things that make a huge difference,” she elaborates. “My favourite is to switch off my phone, turn on some soothing music, close my eyes, and escape to wherever I want to.”

As words of advice for those mothers out there juggling home and careers, Anjil advises, “Embrace your failures and learn from them. Never be afraid to make waves, and get comfortable with the uncomfortable. Adopt a learning attitude, build a strong resourceful team, stay flexible, and don't quit.”

With birthdays and special holidays coming up, you’re going to need all the help you can get. Gateway Theatre of Shopping is great for gifting! Whether you’re visiting with a clear idea of what you’re giving or an “I will know it when I see it”, Gateway has something for every occasion. From babies to grandparents, techies to fashionistas, bigticket items or a simple gesture, you can find it all at the mall.

They’re upping their gifting game so your gifts can go home wrapped all year round!

NEW?

Notable service, food & experiences

“It was a free service we offered during special shopping occasions like Valentine’s Day and Mother’s Day,” says Marketing Manager Michelle Shelley. “It’s so popular and well-supported that we’re making the service permanently available.”

The gift-wrapping service is accessible to shoppers during mall trading hours and you can find it outside of Starbucks. Gifts purchased at Gateway to the value of R350 or more qualifies you to have your gifts expertly wrapped, free of charge! Check out their Instagram, @gatewayumhlanga, for more information and updates.

South African brand Planet Fitness was established in 1995 with one club. Now, 48 clubs later, it’s fast becoming SA's mostloved fitness destination. Awarded “Best Gym on the North Coast” last year, Planet Fitness has made another splash this year with the relaunch of its Pearls of Umhlanga Club, which first opened in 2016. Gyms are fun, and who cares about the best lycra look? Any body type, any fitness level, it’s about walking in and feeling welcome. So, what’s new? They’ve increased the floor size to over 2000 square metres, refitted it with world-class equipment (from indoor cycling to the new functional training

zone), and loaded it with classes that take you from boxing and core training to Zumba® and yoga, all wrapped in an aesthetically stunning environment that mirrors the upmarket The Pearls Mall.

“We want people to live healthy lives, and what a way to get fit during the winter months!” says Mike Hewan, the Marketing Director. Visit their website, www.planetfitness.co.za, for everything you need to know, and for the month of April there’s a “2 for 1” offer where a 12-month club membership at Umhlanga gives you free access to a second club

of your choice for the year. A good cup of coffee can turn your whole day around. BRWD Proppa Coffee is a new and classicthemed coffee shop situated in the SMG Mini Showroom. The owner, Steven Porter, is very passionate about his coffee and is working hard to produce some of the best coffee in Durban. They boast a worldclass coffee machine, The Black Eagle, Maverick, ensuring that you get the perfect cup every time.

The team works hard to bring you good coffee as well as serve delicious food. Providing all-day breakfast options, bagels,

wraps, toasties, fresh salads, croissant French toast for sweet lovers and more, you are spoilt for choice! They are open to the whole community (dog lovers, cyclists, runners and, of course, coffee lovers) and are wheelchair and pram friendly, so anyone can easily access good coffee!

With a recently installed generator, they are not affected by load shedding and are powered on for all hours of trade, ready to serve you. Open from Monday to Sunday, make sure to check their times to not miss them! Follow their Instagram, @brwd. proppa.coffee, to see them in action.

Brunchin

Whoever combined breakfast and lunch to create the scrumptious result of “brunch” defi nitely deserves a medal in my books. Lucky for our locals, the East Coast is home to many cute, quirky and sophisticated cafes that offer delicious brunches. We got to visit a few and try their most popular brunch dishes!

JORDYN TROLLIP

Goodthings Cafe

If you’re looking to add some vitamins and nutrients to your brunch, Goodthings Cafe is a must. Part of Manifest Yoga Studio, you can enjoy healthy meals while sitting on their patio, soaking up the morning. We began our brunch with their colourful matcha lattes. The Pink Dragon and Blue Butterfly were creamy with a touch of sweetness (you can enjoy them cold or hot!).

We just had to try their gorgeous smoothie bowls, Let That Mango and Peanut Buttercup. They were smooth, tasty and topped with lots of yumminess. The chia seeds, coconut flakes and nuts gave Let That Mango a nice crunch within the spoons of sweetness of the mango and pineapple smoothie. Peanut Buttercup was a dreamy with the nut butter, banana and chocolate coming together brilliantly in this bowl of goodness, topped with banana, chocolate, seeds and coconut flakes. Overall, this was a sweet, yet healthy, treat!

@good_things_cafe

Manta Cafe

With amazing dishes and a sea view to match, Manta Cafe is the newest spot in Umdloti. Feeling like we were on holiday, we started with their “morning fun” - an African Ice (an iced coffee with an Amarula twist) and a boozy, sweet Sunrise.

While sipping our drinks in the sun, it was time to dig into our brunch. We tried Manta’s Herby Trout with herbed crumpets, smoked trout and cream cheese. The crumpets were fluffy and paired well with the dollops of cream cheese and herbs.

We also ordered the Manta Stack - an English muffin topped with cream cheese, sliced avo, salty bacon and two poached eggs. The show-stopper of the dish was the addition of spekboom chutney, which was sweet with a delicious curry flavour. You can even buy a jar of this unique chutney at the cafe! We will definitely be coming back for more.

@manta_cafe_umdlotibeach

THE EPITOME OF COASTAL LIVING AT RENISHAW HILLS

In our experience, a beautiful place equals a beautiful life. It’s why so many have found the start of their new adventure at Renishaw Hills. Our prime location on the Mid-South Coast of KZN is situated within the thriving Renishaw Coastal Precinct, complete with sea views and coastal forest surroundings that make every day feel like a well-earned vacation… as it should.

Then, there are our award-winning home types that deliver the best in indoor/outdoor living for those who enjoy a life that’s closer to nature amongst a like-minded and supportive community of neighbours who fast become the family you choose.

With facilities like state-of-the-art security, a healthcare centre, community centre, pool, and more, our village lifestyle is an exciting one, filled with something for everyone.

Phase 6 is selling fast and we’ve enjoyed showing prospective buyers what makes Renishaw Hills the perfect place to live the holiday. Meet the team, tour the village and take a closer look at our finishes when you email sales@renishawhills.co.za for a viewing or feel free to take a virtual tour at : renishawhills.co.za/house-tours/

Valeo Whole Foods

Situated inside Health on Boardway, this hidden gem is worth the visit to Durban North. All of their meals are vegan and all are beautifully presented. As a lover of smoothies, I went for their Peanut Butter Mudslide Smoothie. This was a meal on its ownrich, creamy, thick, made with peanut butter, banana, chocolate pea protein and almond milk, and topped with a chocolate drizzle. Valeo’s pancake stacks are very popular, so I just had to try them.

The Chocolate Protein Pancake Stack was an incredible choice! The pancakes were packed with chocolate and layered with generous spreads of peanut butter and slices of bananas, served with strawberries, chocolate sauce and, to add to the decadence of the dish, chocolate peanut butter ice cream that melted into another sauce on top of the stack. Valeo definitely has the PB, chocolate and banana combo down to a tee!

@valeowholefoods

Old Town Italy

Chef Nolan Widd and his team welcomed us for brunch, and we knew we were in for a treat when we visited this beautifully decorated Italian spot. Of course, we started with a cheeky mimosa and freshly squeezed cold-pressed juices. Their classic eggs benedict is a must, so we went for the one with smoked trout ribbons. The eggs were cooked to perfection and covered with a lavish amount of rich hollandaise sauce - just how we like it! The spinach and trout added to the layers of textures and came together to create an unforgettable eggs benny.

Old Town Italy’s shakshuka is also a well-loved brunch dish and includes eggs baked and served in Mama’s Pomodoro, chorizo sausage, cannellini beans, peppers and onion, with artisanal toast on the side. It was full of flavour, tastes of tomato and bites of spice with the chorizo. We ended our brunch with a crunchy chocolate cannoli and crispy croissant filled with chocolate - delicious!

@oldtownitaly

Doppio Zero

Known for their scrumptious brunches, we couldn’t miss out on a visit to Doppio Zero.

It wouldn’t be a brunch without some French toast! We dug into their croissant French toast served with streaky bacon, caramelised banana and syrup. This dish was a delish mix of sweet and savoury, with the saltiness of the bacon and the caramel taste of the banana making a moreish pair on top of the soft, buttery pieces of croissant French toast.

Doppio Zero is also known for their healthy options, so we decided to try their Eggs & Greens dish, a colourful plate filled with roasted sweet potato, grilled halloumi, perfectly poached eggs, broccoli, cherry tomatoes and char-grilled artichokes on top of a bed of stringed baby marrows. It was crunchy and light, and all of the elements came together beautifully with the basil pesto hollandaise saucewhat a distinctive flavour combination!

Moto Cafe

This cafe is a great spot to enjoy a tasty brunch with friends or while getting some work done. We started our experience with their creamy breakfast smoothie (strawberry, banana, coconut milk and honey) and you can’t forget a good iced coffee! After enjoying our refreshing drinks, we tucked into their popular brunch meals, the Smashed Avocado and No Bun Burger.

With the tastes of chilli, coriander, red onion, lime juice and feta within the creamy smashed avo, this loaded avo toast is one to remember. We went for potato rosemary bread (but you can also choose from sourdough, rye, brown or white) and topped it with an additional hard-poached egg. Their No Bun Burger superbly combines elements of lunch and breakfast to create a unique dish - a beef (or chicken) patty served on crispy rosti, topped with avocado and salty halloumi, and garnished with pickles, onions, tomato and lettuce. This is definitely a must-try!

What Sets Rawbiotics Apart

IT’S FER’MEANT TO BE

WORDS JASON ANTHONY

Everywhere you turn, people talk about probiotics for digestive health, immune function, skincare or mental health! As with all products belonging to a booming market, the competition between the different kinds of probiotics has also escalated, making it difficult for people to decide which would be best for them.

Quite a few factors set probiotics apart from each other, each with its pros and cons ranging from storage and ingestion to how the probiotic tastes. There’s no denying that any intake of probiotics is beneficial to your gut function and health. Still, there

is only one rule of thumb when it comes to probiotics - how well the bacteria can survive and thrive once in your stomach.

Rawbiotics swear by this, and the range’s success is thanks to our products being non-freeze-dried and 100% natural. By having multiple strains along with its convenience, it doesn’t take a rocket scientist to figure out why Rawbiotics still stands as South Africa’s leading liquid probiotic.

With freeze-drying, the bacteria are not in their natural form and so the chances of them making it to the gut and performing well are greatly reduced. Hence, you always

see ‘billions of CFUs (Colony Forming Units)’ written in bold on the labels of solid probiotic products. Although dry probiotics contain billions of CFUs it’s still hard for them to match the advantages of non-freeze-dried probiotics in your gut. At Rawbiotics, we don’t let the natural enzymes, lactic acid and live bacteria escape, which means the probiotic starts working from the moment you ingest them.

Ever asked yourself why you don’t see many probiotics with as many strains as Rawbiotics? Because freeze-dried (encapsulated) probiotics are grown as individual strains in a sterile environment

perfectly suited to that particular strain. They can’t survive in a real-world environment unless they are freeze-dried and put into a dormant state.

With Rawbiotics, however, you have multiple species grown together. These various bacteria work together in the fermentation process and create an environment perfectly suited to their survival. What this means is that Rawbiotics products are made up of not only multiple strains of beneficial microbes but also a whole beneficial environment that assists the growth of all good bacteria in the gut. We ferment the live cultures uniquely by

controlling temperature, sugar and pH levels, allowing for longer shelf life for our probiotic of up to two years. Additionally, the herbal extracts we add to each of our products add to the natural goodness of Rawbiotics, from the immunity-boosting functions of elderberry to increased brain function thanks to ginger. It’s needless to say, the benefits of our herbal extracts are an added bonus.

Rawbiotics products are also veganfriendly! With dietary trends on the rise, people are leaning more toward vegan and plant-based alternatives. Taking our probiotics allows one less thing to think

about when taking care of your gut health as a vegan. Rawbiotics can be taken at any time of the day, with whatever you’d like to take them with, or simply on their own. We also have a handy travel size of 200ml, perfect for taking with you wherever you go, and the product doesn’t need to be refrigerated. You can shop the Rawbiotics range in 200ml, 500ml and 1l bottlesonline or at your nearest stockist.

Take the first step in reviving and maintaining your gut health. There’s no excuse now!

Theatrical

The Le Petit Chef theatre of dining returns, and to a new home, Radisson Blu Hotel Durban, Umhlanga

Excited to visit old friends and have the opportunity to blow the minds of those Durbanites he has not yet met, Le Petit Chef returns to one of his favourite audiences. You are invited to partake in all things culinary and social - 3D storytelling, accompanied by a six-course dining and entertainment extravaganza.

“We are thrilled to bring this unique dining experience back to Natal. This is a culinary experience like no other, guaranteed to mesmerise your senses and take you on an

incredible journey in celebration of all that’s good in life and nature. This mind-blowing experience is one not to be missed,” says Marius Earle, the general manager of Radisson Blu Hotel Durban, Umhlanga.

Le Petit Chef is the spontaneous, nomadic and ‘smallest animated chef in the world’ and has returned to share another of his gourmet adventures, Le Petit Chef: Au Naturel, designed from simple, classic favourites with the world-famous French flair! On the perfected tabletops of the Radisson Blu Hotel Durban, Umhlanga, this

tiny chef will surpass the greatest of your expectations and make the coastal town’s “Platinum Walk” truly sparkle!

Described as a ‘bucket-list experience’, a meal with Le Petit Chef is an unmissable sensory spectacular. From the earth to your table, these ingredients will be transformed with French style by his hands into dishes that boggle the mind and ensnare the senses.

Come and immerse yourself in the 3D spectacle projected in 4K that will take you

ANIMATED 4K OPTICAL ILLUSION

PLATED INTERPRETED MEAL

back to the root of all flavour, transforming predictability into intrigue.

The entertainment is grounded in a feast of six courses that are both awe-inspiring and mouth-watering, infused with the essence of simplicity. Le Petit Chef is always ready to showcase his talents, not just with food, but also with beverages. As such, he has partnered with the crème de la crème of the Cape vineyards to bring you diverse and delightful accompaniments for your gastronomical voyage. It all begins with a complimentary glass of Simonsig bubbles, and diners are given the option of a premium wine-pairing done to complement each dish. The menu remains shrouded in mystery to the very last second, so sit back, embrace the anticipation and allow resident Executive Chef Bruce Burns (together with the world’s smallest chef), with the assistance of Banqueting Sous Chef Rowan Chetty and their team, to ignite every tastebud. And so, your authentic culinary transformation begins! In Au Naturel, we are all about transforming the small and the simple into something never seen before. Over the course of the evening, we will gather at the docks, saunter across the

shoreline, conquer the forest, champion the grasslands, and prepare an arctic vanilla snowball, all with a level of style and class. At each location, your surroundings will change. Creamy comforts will become zesty freshness, which we later abandon for the rich trappings of herbs and spices. There is never a tasteless moment.

Vegetarian, gluten-free, lactose intolerant, diabetic or halaal and worried you might miss out? Never fear! Le Petit Chef and Executive Chef Bruce Burns are the best, most qualified dynamic duo ready and able to accommodate all dietary needs. All such requirements are dealt with on the day you check in for your dining experience. Le Petit Chef and DinnerTimeStoriesSA are the products of a few of the most talented and entertainment-industry leading minds, Filip Sterckx and Antoon Verbeeck of Skullmapping fame, and brought to South Africa for your enjoyment by Paul Rouessart, the Southern African show producer, content creator and owner of 100% EVENT. “Through this global dinner theatre event, technology and culinary deliciousness come together creatively to entertain all the senses and redefine

dining out. This animated optical illusion presentation of creative mastery is magical, using state-of-the-art techniques to project Le Petit Chef in 4K clarity on your plate,” says Rouessart.

The gourmet dining theatre hosts an intimate 54 guests per show and sells out fast! Family-friendly shows are scheduled for Sunday lunches from 13:00 to 16:00, with all other shows, from 19:00 to 22:00, strictly for children over the age of 12 years.

Remember that Le Petit Chef never stays in one place too long! This is a limited run. His culinary stories are meticulously crafted as an occasion to be remembered. Le Petit Chef: Au Naturel is for adventurers who reject monotony and embrace the gourmet! So, bring a friend and make a memory for life.

www.lepetitchef.co.za

Watch Le Petit Chef in action

TO THE MOUNTAINS ESCAPE

WORDS JORDYN TROLLIP

Drakensberg Experience invited us to explore the beauty of, and the fun things to do in, Central Drakensberg. From getting our hearts racing at Vertical Rush Adventure Centre to the amazing accommodation and food at Champagne Castle Hotel, it was a truly memorable trip.

Only a three-hour drive from Umhlanga, Central Drakensberg is the perfect escape from day-to-day life to ease the mind and body surrounded by breathtaking scenery, but also to ignite your sense of adventure.

Our trip started with a visit to the quaint Valley Bakery. They offer delicious cakes, breakfasts, lunches, local goods and artisanal breads. With a kiddies’ play area, beautiful gardens and art adnoring their walls, this spot is a must-visit. We enjoyed generous slices of their scrumptious chocolate cake and lemon and rosemary cake, alongside great cappuccinos. It was the perfect treat after the drive.

The Berg is home to many activities to get your adrenaline fix. We tried out Vertical Rush Adventure Centre’s Cable Trail or via Feratta - a 300-metre cliff traverse of

which there are only two in the country! Clipped onto a cable line strung along a cliff face, you follow a hiking trail through uneven terrain and lush vegetation, as well as on bridges. Don’t worry - you do have a short ‘training session’ before you head out! The highlight of this experience is that, as the trail is quite high up, you get to enjoy gorgeous views of the surrounding mountains. It was challenging, yet very manageable. This was a truly unique experience, and it definitely got my heart racing. If their Vertical Rush doesn’t sound like your cup of tea, Adventure Centre also offers Scootours (tours on non-motorised scooters) and white river tubing, abseiling and king swing.

After that adventure, it was time to settle into our accommodation. Champagne Castle Hotel offers the perfect mix of tranquillity and luxury, nestled below the third-highest peak in South Africa,

Champagne Castle (3377 metres), within the uKhahlamba-Drakensberg mountain range, the highest mountain range in South Africa. With incredible views, tasty food, friendly service, and elegant but cosy rooms, it is the ultimate Central Drakensberg accommodation.

The hotel’s rooms have all the extras you may need, from snacks and a bottle of red wine to extra blankets and gowns. We stayed in one of their mountain-facing rooms which afford spectacular views. Another spot perfect for admiring the majestic mountain scenes is the deck. With a cocktail, beer or glass of wine in hand from the quaint and well-stocked Abel’s Bar, many guests relax here before lunch or dinner, with fires lit on colder days.

Speaking of food, Champagne Castle Hotel offers scrumptious meals country buffet style with a large selection of choices for

PHOTO KRYSTAL TEMLETT PHOTOGRAPHY

The Drakensberg Experience promotes accommodation and tourism-related activities in the Drakensberg Mountains. Visit their website (www.drakensbergexperience.com) for your guide to the best spots in the area.

every taste or craving. From flavourful soups and spicy curries to perfectly cooked fillet, pork, chicken or duck and a variety of vegetable dishes, it’s difficult not to go back to fill up your plate with a second or third helping, before ending it all off with a selection of desserts. Their breakfast offering is also vast - yoghurt and fruits, cold meats, eggs freshly made the way you like, warm dishes, and baked goods. If that isn’t enough, afternoon tea is served including coffee, teas and freshly baked scones.

If you’re looking to keep the adventure alive during your visit, the hotel offers many activities. Take a walk down to their tranquil trout dam for some fishing, join their daily guided hikes along the many

trails, play tennis, bowls or badminton on their well-kept courts, swim in their impressive pool, attend a horse riding lesson, or battle it out in a game of table tennis, darts or pool in the games room. A stroll around the grounds is also a must to visit the stables and animal farm and, of course, appreciate the lush forest and mountain scenery.

If you are wanting a more restful trip, there are also cosy lounge rooms (the perfect location to get into your next read), loungers by the pool to enjoy the sunshine, and a Wellness Centre to treat yourself to massage, facial or masque treatments. It is also worth exploring more of what Central Drakensberg offers. Champagne Castle Hotel kindly organised a round of

golf at Champagne Sports Resort for us. As someone who comes from a family of golfers, the course was one of the most well-maintained and scenic courses I have ever visited. It provides a challenging yet enjoyable game for all levels of golfers and will have you in awe of the views.

Overall, it was a unforgettable trip to the beautiful Central Drakensberg. We can’t wait to escape to the mountains again sometime soon!

@the_valley_bakery

www.adventurecentre.co.za

www.champagnecastle.co.za

www.champagnesportsresort.com

Two amazing chefs tell us about their culinary journeys

MATTHEW ARMBRUSTER

TELL US ABOUT YOUR JOURNEY TO BECOMING A CHEF. I knew I wanted to be a chef straight out of the womb. Alright, maybe a bit later, but food has always been my biggest fascination. My family has always surrounded me with the culture of food, from my mom’s Italian heritage and making gnocchi from scratch with my nonna to my dad, who resides near the Rocky Mountains in the U.S., where hunting and barbeques were a norm. I just loved how food could be used as a medium to be creative. Growing up, you would find me watching Heston Blumenthal over cartoons, attempting to cook eggs in the microwave, and opting to eat the weirdest things on menus.

I studied at Auguste Escoffier in Boulder, Colorado, then worked in the top restaurants in Denver for three years. At 25 years old, I was appointed as Head Chef at the well-known culinary destination Hartford House, where I grew more as a chef and person than I could have ever imagined. I joined The Chefs' Table during the time of COVID, with the huge responsibility of maintaining a high standard in such challenging and unknown

times. Daniel Humm from Eleven Madison Park has heavily influenced me throughout my career. His style, simplicity and elegance, I believe, are unmatched.

WHAT IS ONE OF YOUR FAVOURITE DISHES TO PREPARE AT YOUR RESTAURANT AND WHY? Our menu changes frequently, so a dish that tickles my fancy is the first course of our tasting menu, “Local Pink Prawn Chorizo”. We utilise the whole prawn by using the meat for the filling and the shells for the sauce. It’s porkless, so I use the flavours you will find in traditional Spanish chorizo but substitute our local prawns.

At the time we made this dish, green mangoes were in season, so we made an achar pickle from the skins and tangy gel from the pulp. Butter-poached mussels and crispy sweet potato accompany the plate. Then, a North African spice mix called ras el hanout is made into a cream, which pulls the whole dish together. The dish represents my style as a chef by utilising the entire product, balancing textures, and contrasting colours and temperatures, but, most importantly, it has an ‘oomph' to it.

Head Chef at The Chefs’ Table

LARRY RAMADHIN

Executive Sous Chef at The Oyster Box Hotel

TELL US ABOUT YOUR JOURNEY TO BECOMING A CHEF. My journey started when I did not ‘take to’ plain cereal as my breakfast. As a result, my mum then let me venture into the kitchen to make weird and wonderful breakfast dishes for myself, which made me much happier! I knew then that I enjoyed working with food and was

intrigued by the cooking shows on television.

After school, I completed my Diploma in Catering Management at the Durban University of Technology Hotel School. I am privileged to have done my culinary training at the Mount Nelson Hotel in Cape Town, and this, paired with the knowledge from Hotel School, ensured a great foundation that would take me on my culinary journey. Travels have taken me to Dubai and the United States of America.

On my return, I found a home at the iconic The Oyster Box Hotel, where I was mentored by Executive Chef Kevin Joseph. With 18 years of hard work and dedication under my belt, I am currently the Executive Sous Chef at one of the country’s most loved hotels.

My motto for getting to this place in my career is: “The world meets no one halfway; you have to go the distance to reach your destination.”

One of my favourite dishes at The Oyster Box Hotel would definitely be our Asian-Inspired Crispy Tofu: creamy, velvety tofu.

WHAT IS ONE OF YOUR FAVOURITE DISHES TO PREPARE AT YOUR RESTAURANT AND WHY?

My favourite dishes to cook would definitely be Asianinspired. However, I have spent extensive time travelling the world just to eat and gain knowledge of different flavour pairings and cuisines.

One of my favourite dishes at The Oyster Box Hotel would definitely be our Asian-Inspired Crispy Tofu: creamy, velvety tofu that is crisped up using sesame oil, tossed with spring onion and a hint of chilli, served with fried sushi rice infused with soy, and finished with pickled ginger and warmed cucumber ribbons.

Let’s Eat This Easter with Lucia Mthiyane

There’s nothing better than a fullcourse meal on Easter Sunday. Born and bred KZN local, now a popular singer, actress and chef, Lucia Mthiyane has you covered with three mouthwatering recipes from her cookbook, Kitchen Queen, that will take your Easter feast to the next level!

Cheese Board

INGREDIENTS

• Soft cheeses: camembert, brie, feta, Cheddar, goats’ cheese, blue cheese

• Hard cheeses: Parmigiano-Reggiano

• Cream cheeses: any flavour of your choice

• Variety of crackers, bruschetta, cheese sticks, bread sticks

• White and red seedless grapes

• Olives

• Variety of nuts, e.g. cashews, walnuts

• Chorizo sausage, sliced or chopped in chunks

• Melon slices

• Salami or ham

• Peppadews

• Gherkins

• Berries

• Biltong, sliced

• Preserves of your choice (for example, fig preserve)

METHOD

The difference between an average cheese board and an amazing cheese board is the correct arrangement of the delicacies on the board. My golden rule is simple: spread the cheeses in such a manner that there is enough room to manoeuvre when cutting and dipping. Then arrange the rest of the elements to create a balanced, colourful display in such a way that everyone can reach all the elements.Serve the nuts in separate bowls, and also be sure to separate the dairy products from the other elements in case some of your guests have allergies. Alternatively, prepare a separate snack platter for guests who might have allergies.

Lemon and Garlic Lamb Chops with Sweet Potato Fries

SERVES

LAMB CHOPS

INGREDIENTS

• 6 to 8 lamb chops

• 45ml olive oil

• 30ml lemon juice

• 30ml crushed garlic

• 15ml sea salt

• Pinch of black pepper

• 4 sprigs rosemary, chopped

METHOD

1. Marinade the chops overnight in a mixture of the oil, lemon juice, garlic and salt.

2. Heat a heavy pan or skillet on the stove.

3. Place the chops in the piping hot pan, two at a time.

4. Cook for about three minutes on each side.

5. Remove from the stove and place the meat to rest on foil with the rosemary sprigs. Fold the

foil over the chops to cover them.

6. Serve with sweet potato fries or any starch of your choice.

SWEET POTATO FRIES

INGREDIENTS

• 2 medium orange sweet potatoes, peeled

• 50ml sunflower oil

• Flour, to dust

METHOD

1. Preheat the oven to 180°C.

2. Cut the sweet potatoes into chips.

3. Drizzle with oil and toss to cover all over.

4. Sprinkle with flour and toss to coat all over. Alternatively, put the oil-coated chips in a plastic bag, add the flour and shake the bag until the chips are completely covered in flour.

Simple No-Bake Cheesecake

INGREDIENTS

• Melted butter, to grease

• 350g (1½ packets) ginger biscuits

• 30g butter, melted

• 3 x 250g bricks plain full-fat cream cheese, at room temperature

• 75g (90ml) castor sugar

• 45ml fresh lemon juice

• 30ml strawberry jam

• Raspberries and strawberries, to decorate

METHOD

1. Grease a round or heart-shaped 24-centimetre, loose-bottomed tart tin with melted butter.

2. Place the biscuits in a food processor and blitz until fine. Alternatively, put them in a plastic bag and crush with a rolling pin.

3. Transfer the biscuits into a bowl and mix with the melted butter.

4. Press the biscuit mixture firmly onto the base of the greased tart tin.

5. In a large bowl, beat the cream cheese, castor sugar and lemon juice until smooth.

6. Spoon this filling on top of the biscuit crust. Make sure it is spread out evenly. Refrigerate for one hour, but preferably overnight.

7. When ready to serve, remove the cheesecake from the fridge and gently remove it from the tin.

8. Spread the strawberry jam in a thin layer over the top of the cheesecake and decorate with berries.

9. Serve cold.

INNOVATIVE OFF-GRID LIVING

At heart, Fairview Estates is a community. With 96 smallholding farms ranging from two hectares within a secured and monitored fence line, you will become part of a family of “Fairview Farmers”. Based five minutes inland from Ballito, this estate offers traditional and authentic farm living with the freedom of large, open spaces for families and children to grow, giving them the opportunity to learn and invest toward a more self-sufficient and self-sustainable lifestyle.

This estate can be found in a prime location, with various top schools, shopping centres, beaches and golf courses all located within an eightkilometre radius and two manned access gates allowing residents to easily move between Umhlali, Ballito, Salt Rock and the N2.

What makes Fairview Estates genuinely unique is their profound respect for the environment and aspiration to live an artisanal life and return to our roots. The estate will enable its residents to live completely off-grid by breaking from any dependence on municipal services. They have already built a domestic water scheme that provides water from the multiple boreholes across their 480-hectare estate to each property. Furthermore, all homes will dispose of sewage through approved septic tanks.

The developers have also installed a bulk electrical meter and hi-tech metering systems to manage the estate's power demands. This is the first step in the rollout of their plan to build a community solar farm. It also allows all farmers to provide for their own power needs through their own rooftop solar. Additionally, residents

may, should there be excess demand, sell their power into the estate's grid. With water, power and sewer covered, all that is left is for you to focus on the important things like harvesting your own fresh vegetables and collecting fresh eggs from your chicken coop, for truly artisanal living.

Other features that separate Fairview Estates from other gated communities are their macadamia co-op, running, MTB and horse trails, and relaxed pet policy, all contributing to their principle of living authentically with unlimited freedom and space.

If living sustainably and co-existing with the ecosystem is important to you, Fairview Estates is the place for you. With 60% of the sites already transferred, there are already “Fairview Farmers” living on their farms, building their dream homesteads and planning their site layouts.

Banter, Beers & Burgers

GREAT FOOD AND A DYNAMIC ATMOSPHERE

WORDS CRISTINA GOVENDER

The upbeat atmosphere of Tiger’s Milk introduces you to the epitome of Umhlanga nightlife, and the interior is no different. With ambient lighting and diverse seating options, you can choose to relax on their comfortable couches or sit outside on their benches and watch the bustling traffic on Lagoon Drive. We were shown to a cosy spot where we could observe the lively surroundings, filled with excited chatter and feel-good music.

We started off the evening with drinks, and when at Tiger’s Milk, you have got to try their signature beer or their specialty “loaded shakes”. We opted for the Tiger’s Milk Lite draught and the Kit Kat milkshake. The beer was smooth and had a smoky aftertaste which wasn’t too heavy on the palate, leaving the tastebuds open to experience the food. The milkshake was rich and creamy, topped with pieces of chocolate. It was one of those drinks that transport you back to childhood experiences.

When you’re out with friends, sharing starters is a must. Tiger’s Milk does starters like no other! We went for their famous fried calamari, a fan favourite. The crispy, crumbed calamari tubes and squid heads were great as snacks on their own and went perfectly with the garlic aioli. It was so good that we had a fork battle over the last piece!

It doesn’t stop there. The aroma from the southern-fried chicken wings whet our appetites, too delicious to resist. The light crumbing in the southern style infused the spices into the flavour of the chicken meat itself. We savoured every mouthful before the next course.

For mains, we aimed to incorporate a little bit of everything in our selection. We ordered The Darling Pizza and we really enjoyed the Tiger’s Milk twist to the dish. The sweet and tangy sauce paired well with the tender chicken, avocado slices, feta and peppadew toppings. Our waiter advised us to also try the flat dish nachos, and we were not

disappointed. The corn chips were crisp and fully loaded with enchilada sauce, melted cheese, creamy guacamole and sour cream. You had to combine all elements onto each chip to get the best of all the flavours. We were practically wiping the plate with the chips by the end, loving every bite.

Lastly, we tried the (appropriately named) Rockstar Burger with a side of crunchy fries. With the pure beef patty, a slice of cheese, smashed avocado and bacon strips, this burger was the ultimate expression of Tiger’s Milk’s “dude food” slogan.

We left full of good food and epic memories of our evening out in one of Umhlanga’s hottest spots.

How to Run a Marathon

It’s four months into the new year, and the resolution list you made on 1 January lies beneath unread self-help books. Your stillwrapped yoga mat and barely scuffed running shoes have taken on a new heaviness, while ironically, it feels like you have been running non-stop. What began as a year filled with hopeful optimism starts to feel like an insurmountable challenge. You sit with shame and disappointment, which begins to colour the lens through which you view the rest of the year. You let out a sigh and think, “It’s fine. 2024 will be my year.”

Having goals and direction is an important way of measuring growth. However, when you set unrealistic expectations and become too outcome-focused, you tend to experience what has become popularly known as ‘productivity guilt’. Productivity guilt refers to the shame and disappointment you experience when you feel you have not achieved what you perceive to be enough. This may have adverse effects on your mental health. It is associated with negative thoughts of not being good enough and can lead to crippling cognitive paralysis, whereby you feel unable to complete the simplest of tasks.

You may temporarily manage this feeling through escapism – delving into the void of social media or Netflix – but thereafter, you often feel worse. The fact that you have done nothing productive re-affirms your negative belief of being inadequate. It’s a vicious cycle –but it is possible to break it.

Now, I know what you’re thinking, “Great. She’s just added something else to our already Herculean to-do list.” At this point, you may contemplate closing this magazine and adding it to the self-help “avoid” pile – but you’ve gotten this far already, and what follows are simple, practical ways to enable change.

For starters, stop prioritising having a to-do list and start prioritising tasks that are already on it. Decide what is necessary to achieve today and work on that first. Opt for smaller, realistic goals, and, like a runner training for a marathon, pace yourself.

Next, get a ‘seconder’. Getting a colleague or friend to act as a ‘body

double’ while you work on your goals will keep you accountable and help you stay on track. If you find working with others distracting, consider doing hourly progress checks via platforms such as Zoom.

Manage your time (look to methods such as the Pomodoro Technique) and remember that rest is also important. If you struggle to be productive, take a break or do a task requiring less focus.

Finally, make it a daily practice to challenge your negative thoughts about productivity and affirm and celebrate your achievements, however minor they may seem. And remember, you are more than what you do (or don’t do)!

BIANCA is a post-intern clinical psychologist currently working on her dissertation. Her focus is psychological interventions for affect dysregulation as a symptom of complex post-traumatic stress disorder.

216024340@stu.ukzn.ac.za

WORDS BIANCA BARNARD

IMPLICATIONS OF CO-OWNERSHIP

The meaning of “co-ownership” in the context of owning property is the simultaneous ownership of a property by two or more people where their shares are undivided. In a market of rising interest rates, it is becoming more common for people to choose this as an affordable means of entering the real estate market, but it is crucial to be aware of the pros and cons of a co-ownership agreement.

ADVANTAGES

• Affordability: For first-time buyers who might not qualify for a bond on their own, or when looking to invest in a large-value property, coownership makes it simpler to get a home loan because lenders will take into account your total combined income, living expenses, obligations and credit ratings.

• Shared monthly expenses: There is great comfort in knowing you are not making the investment alone. The relief of splitting household costs, maintenance, upgrades and monthly bond repayments with someone else can be quite helpful.

• Shared risk: Particularly for first-time property homeowners and investors, sharing the risk on investment can be reassuring and a great learning experience and confidence builder for your next property.

DISADVANTAGES

• Fall-out between investors: Fallouts and arguments are inevitable in life, especially for those who are also living together. In case the relationship takes strain, you will need to www.grantgavin.com

have a plan in place to make sure all parties are protected with regards to the purchase, preferably in the form of a signed written agreement.

• Time to sell: While it is possible for one party to leave the ownership agreement, planning your departure strategy before signing the co-ownership purchase agreement is crucial. If partners do not want to sell at the same time, then the investor who wants to sell will need to make an offer to the other investing partner(s) to sell their portion of the venture. Your written agreement should provide that the investing partner(s) will always have the first offer and the right of first refusal.

IMPLICATIONS FOR HOME LOAN FINANCE

Joint bond applications require the same processes and documentation required for an individual application, but each party in the agreement will have to provide their information and supporting documents and sign all the necessary paperwork.

It's important to carefully consider your investment partners as all signatories on a home loan agreement accept joint responsibility for the repayments, taxes and other costs related to the acquisition or disposal of the property. In the eyes of the bank, all co-owners are liable, and default by any individual will need to be recovered by the other signatories.

GRANT is the Broker Owner of Remax Panache, an international speaker, award-winning entrepreneur and author of a book, Thoughtonomy

WORDS GRANT GAVIN

It's important to carefully consider your investment partners as all signatories on a home loan agreement accept joint responsibility

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