Hospitality Guide

Volume 13

Yo u r g u i d e to r u n n i n g a s u cc e s s f u l e s ta b l i s h m e n t

tips on buying and selling a guest house

country charm in dargle

we visit tembe elephant park

midlands: the jewel in the crown of kzn

kzn the province that has it all

125 Huletts Coffee Guides to be won! See P.25

4 A world in one province

8 Midlands of KZN

10 “Travel inspired me to start this business”

14 Country charm in Dargle

18 Tembe Elephant Park

22 Don’t forget to stop and smell the roses

26 Coffee trends around the world

30 Buying and selling a guesthouse

36 Think out the box

40 A lifetime of treasures

46 Environmentally friendly cleaning

Recipes foR all occasions

50 The global vilage of KZN

52 Welcome to our establishment

54 Delicious, trendy and healthy

56 Mutton bunny chow, the origin of the bunny chow and chilli is the new salt

58 Vegetable breyani

60 Fresh green chutney/tandoori chicken

62 Lamb stew and dumplings

64 Chakalaka and tripe

66 Malva pudding with amarula sauce

68 Naan khatai biscuits

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Compiled by: Tel: 087 809 0784 email: info@mpmarketing.co.za marketing

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That this is a vital industry was recognised at the Tourism Indaba, which is one of Africa’s largest tourism marketing events, held at Durban’s International Convention centre.

The trade show, which attracts more than 7 000 delegates, will be held in Durban for the next five years and is an opportunity to showcase the best of South Africa’s tourism products to buyers and media from across the world. Stats SA reported that tourism employed more than 700 000 people, showing that it is a vital industry in our country and all opportunities for growth must be explored. Currently the bulk

of African visitors come from the Southern African Development Community (SADAC) which indicates there is huge potential to grow the number of tourists from the rest of Africa.

Today many families can’t afford to go away for the entire school holidays, working parents have less leave and getting there can be expensive. B&Bs, self-catering units and family-run accommodation can all benefit from these changing patterns. Holidays catering for specific interests, such as sporting activities, eco-tourism or cultural interests are also gaining in popularity.

Tourism poTenTial for all

sa tourism employs more than 700,000 people in south africa.

The good news is that the number of foreign tourists visiting South Africa is on the increase. A growing domestic market also offers great opportunities.

contents

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Kwa-Zulu Natal, one of our most varied provinces, rich in cultural and historical diversity, is already opening up different marketing opportunities. We take a look at some of the new and varied experiences KZN can offer visitors, beyond the beach and the Berg.

DaZZliNg DurbaN As a destination city Durban has much to offer tourists who want to experience different cultures, multi-cultural shopping and plenty of family activities. The Moses Mabidha stadium, built for the 2010 FIFA World Cup, is a great place to get an overview of Durban.

a World in one province

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Durban offers so much to tantalise the senses. From gorgeous beadwork by local artists to exotic curry powders and the Indian District has much to offer. Durban also offers many fine dining experiences.

Durban is famous for it’s golden beaches and balmy weather, but KZN can also offer traditional tourism and exciting new ideas.

rovinceuShaka Marine World is a

world-class aquarium.

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The city is a treasure trove of shopping, from sophisticated malls to vibrant street markets. Whether it’s crafts and beadwork or spices, curry powders and products from Asia, the Indian District of Durban is the place to hunt down bargains. The Victoria Street Market on Bertha Mkize Street makes for a fascinating shopping experience.

When it comes to food, there is something suitable for every taste bud - from curries to restaurants serving traditional African food. Visitors can also visit local markets, and enjoy a wide range of artisanal foods.

RIGHt: It’s hard not to be mesmerised by the Indian-African atmosphere at the Victoria Street Market. Shop for spices, curios and so much more.

LEFt: teaming with wildlife and scenic beauty, KZN has a humid subtropical climate that is perfect for year round adventure and family fun alike. Oribi Gorge, inland from Port Shepstone on the South Coast is perfect for families and thrill seekers. Activities include walks and bungee jumping.

was here in Phoenix that Mahatma Ghandi started his passive resistance movement.

The community-based King Shaka Heritage Trail in Ballito, on the KZN North Coast, celebrates the life of one of KZN’s most famous historical figures, whilst the life and times of the heroic Chief Albert Luthuli, Africa’s first Nobel Peace Laureate, are honoured at his home in Groutville.

KZN is also famous for its battlefield sites. The world-renowned Isandlwana Battlefield is the site where King Cetshwayo’s great Zulu army defeated the British army during the Anglo-Zulu War.

By introducing new attractions, viewing old ones from new perspectives, while continuing to offer traditional favourites, KZN is offering visitors from all walks of life a fabulous experience. l

KZN is steeped in history and culture. From traditional dancing to the reconstructed bedroom of Mahatma Gandhi (the Gandhi Museum) as well as famous battlefields, there is something for everyone.

LEFand scenic beauty, KZN has a humid subtropical climate that is perfect for year round adventure and family fun alike. Oribi Gorge, inland from Port Shepstone on the South Coast is perfect for families and thrill seekers. Activities include walks and bungee jumping.

DiscoveriNg KZN’s cultural aND Historical HistoryThere are many historical and cultural places of interest in Durban and surrounding areas. Cultural diversity is reflected in the more than 40 Hindu temples, many beautiful churches and the glorious Juma Musjid Mosque.

Heroes of the past are recognised in several historical routes. The Inanda Heritage Route honours Dr. John L Dube and Mahatma Ghandi. Dr Dube was the first president of the ANC. Visitors to the Ghandi Museum will discover that it

quirky shops to browse, this charming village offers travellers an interesting stopover. The friendly staff and Chocolate Dipping experience at Chocolate Heaven makes it a great place for kids.Regular travellers to KZN make sure they stock up with their favourite craft beer at The Nottingham Road Brewing Co, located in the beautiful grounds of Rawdons Hotel. If you’re staying nearby and can enjoy a meal and drink visit their newly finished tap room/gin bar.

arDMore ceraMic stuDio The Ardmore Ceramic StudioKnown for combining unusual and unique ceramic art techniques with folklore. Ardmore employs 70 local artists and have recognition around the world. Visiting their studio is a not to be missed experience. l

The popular Midlands Meander has introduced visitors to a thriving, creative community set in beautiful surroundings. Not only does the Midlands offer its own local attractions, it’s a great base from which to explore many spots in the Drakensberg, take a day trip to Durban or even drive up to the North Coast for a seaside outing. Whether you are looking for farmers’ markets, fresh water fishing, hikes or some interesting shopping you will find it in the Midlands.

MaNDela capture siteJust outside Howick, this dramatic sculpture makes the spot where former President Nelson Mandela was captured by police on 5 August 1962. When viewed from a precise position the 50 steel columns form a profile of our former president.

NottiNgHaM roaD Never DisappoiNts Whether it’s a casual meal, a place to picnic or

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midlands of kzn

Fresh water fishing is

a popular attraction

The stunning Midlands area is one of the jewels in the KZN crown.

Chocolate Heaven

Madiba capture site

Ardmore ceramics

Ardmore scatter cushions

quirky shops to browse,

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“Travel inspired me To sTarT This

business”

Beacon Vlei guest farm offers a charming base from which to explore the many attractions of the Midlands Meander, as well as day trips into the Drakensberg foothills. Owner Alex Mark tells us more about this successful business. WHere it all begaNAfter finishing school I did ‘the South African thing’ travelling in Europe and living in London. When I came back to South Africa in 2004 I was determined to start my own business. After the hustle and bustle of big city life in London, the idea of living in the country was very appealing. I started Beacon

Vlei in the same year. My funds were limited so at the time, I was only able to renovate an existing building. This was the first self-catering unit, The Boathouse. B&B guests were accommodated in The Manor House. It was a very slow start, sometimes there were only two guests a month. Things started to pick up when more and more people began to

know about Beacon Vlei and I learnt about effective ways to market the business. As the years went on I saved up and built each of the other cottages, one by one, the last one being Heron cottage which I finished in 2013.

WHere i aM NoWI enjoy being in the hospitality business. It affords me a certain amount of freedom which I would not get in other industries and of course, the people I meet are a big part of what I enjoy. My family and I live on the property. My wife owns and runs a wedding venue up the road called Cranford Country Lodge.

Beacon Vlei offers guests a base from which they can explore the many attractions of the area, from eco-tourism to adventure sport activities, spas and shopping. On the property they can take leisurely walks and enjoy fishing, birding, boating and picnicking. There are five self-catering units: Heron, Crane, Otter, The Boathouse and Rose Cottage. There is also the four sleeper B&B room in The Manor house. We offer breakfast and dinners on request. Dinners are a set menu which we serve to the guests in their cottage, usually a salad, a simple main and dessert. We offer both a continental or cooked breakfast.

i enjoy being in the hospitality business. it affords me a certain amount of freedom which i would not get in other industries and of course, the people i meet are a big part of what i enjoy.

one of the major challenges. On more than one occasion I had guests who have been so satisfied with their stay that before leaving, they booked to return to the same cottage at a later stage. Clients can ask for refunds or put-up bad reviews on review sites. Expectations and value-for-money are two of the reasons for these challenges. I have had guests complain that our guest farm is overpriced and others who put up reviews saying we offer great value-for-money. It’s an incredible balancing act.

Another massive challenge is the advent of the large booking sites. All of them take commissions between 17- 25% and also encourage establishments to give discounts in exchange for putting your listing higher up their lists. Establishments are faced with the challenges of trying to get to the top of the lists by discounting their rates. At the same time, costs are sky rocketing. Although these sites bring in a lot of business, they are eroding the increase in rates. I have seen numerous local B&Bs and accommodation establishments failing because of this. Fortunately, I am at a stage where I neither have any debt nor a bond on this property to pay every month. Hence, if I do experience a bad month, its not the end of the world.

You can never take your guests’ comfort and satisfaction for granted. Maintenance of the buildings and property is a vital and time-consuming aspect of the business. Continually trying to improve our offering to ensure we meet peoples’ expectations is a necessity to stay alive in this industry.

oNe piece of aDviceOften guests view this as a very a relaxed lifestyle and job. There have been guests who went home, quit their jobs and bought a B&B in the country. Frequently they are back in the old job after a couple of years, as its obvious that they could not cope with the challenges of running a hospitality business. It’s hard work, generally your business never closes. (Last night someone phoned at 11:45pm and wanted to check in an hour later). If there are guests over Christmas their needs must come first. There is a huge amount of satisfaction in this industry and I love what I do, but it comes with an even greater amount of sacrifice. Never underestimate the challenges this business will throw at you. l

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Our very busy periods are Easter and December. We are usually fully booked from 16 December until 15 January. Weekends are also generally fully booked for the whole year. Events and weddings in the area are a great help. July school holidays are very popular and I will run above 80% occupancy for that period. The quieter times are May and November. This has been the pattern for the past 14 years and I think it’s probably because May is just after the Easter holidays and November is exam time and just before December holidays.

I am the sole owner of the business and manage/run the business with the assistance of a great team of six staff members. This includes two supervisors who are on duty in the evenings to welcome late-arrivals and attend to any needs that guests might have after office hours.

braND builDiNg aND MarKetiNgAlthough one of my majors at university was Marketing Management, I didn’t really understand the importance of brand building until I got into the hospitality business. Learning how to market and promote Beacon Vlei is something I have learned almost by accident over the past 14 years. Having a good web site is vital, as is offering a consistent

standard of hospitality. Word of mouth can be one of your strongest marketing tools. Beacon Vlei has become a fairly well-known brand amongst Michaelhouse parents. This is a very convenient base for them because the school is across the road. We are also well known in the Bass fishing community. About 60% of my business comes from people in the Durban area. I think overall, Beacon Vlei has become known as a comfortable and peaceful place to stay when in the Midlands.

cHalleNgesThe challenges are endless in this industry. Although interacting with people is one of the things I enjoy most, people can also be

events and weddings in the area are a great help.

you can never take your guests’ comfort and satisfaction for granted.

Mother and daughter team, Karen and Jenna, gave an old shed a new lease of life by creating a charming cottage with a contemporary country-style interior. Unusual but practical furnishings, quirky touches

and pops of colour help make The Potato Shed stand out from the crowd, in an area where there is no shortage of comfortable accommodation.

The Potato Shed is situated on the Boschkloof Farm in the Dargle Valley in

counTry charm

in dargle

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A lane of trees leads you to the Potato Shed

Converted from an old shed – hence its name – The Potato Shed offers style and tranquillity in the Dargle area

Mother and daughter team, Karen and

Converted from an old shed – hence its name – The Potato Shed offers style and tranquillity in the Dargle area

At the Potato Shed half the entertainment is in the appealing decor.

Large glass folding doors allow you to enjoy the magnificent winter landscape even if it is too cold to go outdoors.

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A pretty table setting outside, is the prefect way to show off a beautiful garden or view

African artifacts adds to the overall decor themeAfrican artifacts adds to the overall decor theme

Even kitchen utensils are chosen to match the decor

Bass fishing is fun for young and old (above).Bright colours, interesting fabrics, wood, steel and other finishes create a pleasing environment (left top to bottom)

Bass fishing is fun for young and old (above).

KwaZulu-Natal. This self- catering house is just under an hour and a half away from Durban and the owners take great pride in the fact that the house’s materials are all locally manufactured.

This is a three-bedroom house that can accommodate up to six guests. The kitchen is equipped with a fridge, an oven, a dishwasher and a washing machine. The lounge area has a fireplace and guests can dine at the dining table. There is a lovely outdoor seating area with braai facilities from where guests can look out onto the dam. Guests have the luxury of getting fresh farm milk daily during their stay.

The bass fishing dam on the farm is great for fishing and swimming. There are also various walking trails from which guests can admire the farm’s beautiful natural surroundings. l

the knowledgeable and friendly staff ensure a tembe stay is a happy experience

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Tembe elephanT park

Tembe Safari Lodge in Tembe Elephant Park, a 300 square kilometer reserve between Zululand and Mozambique is home to Africa’s largest African elephants.

“This was the best lodge experience in three trips to Africa and five or six different lodges, mostly because it was managed and staffed by the Tembe people instead of ‘outsiders’. “ writes visitor Karen from the USA.

feast uNDer africaN sKiesTembe offers comfortable en suite tented accommodation with two double beds in each tent. An outside shower affords you the luxury of showering under the African sky. Each tent is equipped with coffee and tea facilities. An open air massage is available on request. This takes place in the comfort of the open space just outside your tent where you will only be watched by wildlife!

For the early risers there is an early morning game drive after enjoying a cup of coffee and a snack in the communal tent. Drives with guides are also provided for in the late afternoon.

Exclusive Elephant courses are offered by Dr Johan Marais, a world renowned environmentalist and expert on elephants. These very popular four day courses are booked out long in advance by local as well as international tourists. They consist of informal lectures in the recreation area as well as game drives, where you get really close to elephants, all under the watchful eye of Dr Marais and the able guides! The course gives students an interesting insight into the habits and habitat of these wonderful creatures.

The hospitable, well trained and friendly management and staff are enormously proud

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of their establishment and offer top class service - whether it is looking after your every need or guiding you in the veld.

If you have something special to celebrate, you can rent out the whole camp and treat your guests to a memorable bush experience. l

ABOVE: the tented accommodation offers luxury and comfort. BELOW: this beautiful table was laid for a 60th birthday celebration

17HULETTS COFFEE GUIDE

TOP COFFEE ROASTERIESIN SOUTH AFRICAFinding freshly roasted coffee in your hometown isn’t always easy. We visited a couple of coffee roasters in Johannesburg, Cape Town and Durban. What we found was a group of individuals who are not only extremely knowledgeable, but also infectiously passionate about what they do.

17HULETTS COFFEE GUIDE

Adventure in life is

good, consistency in

coffee even better

Justina Chen

Making Every Day Sweeter

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don’T forgeT To sTop and smell

The rosesNot everybody takes a flight to Durbs. The approximate

six hour trip from Johannesburg can be a fun journey with some interesting stops on the N3.

travelling by road in south africa can be very enjoyable. it can also enhance how tourists experience our country. Not only are our landscapes magnificent but our main roads are generally good and there are many interesting and quaint little shops and road stalls to savour along the way. South Africa is famous for its home-produced goods such as biscuits, rusks, pies, cold drinks, bottled fruits, jams, pickles and sweets and most of the shops and stalls stock these.

They also often specialise in selling the produce of the area such as nuts and citrus in the Lowveld or summer fruit in the Western Cape. If you are the owner of a Guesthouse why not promote the best of these outlets in your neck of the woods? Stopping at one of them will add to your guests’ positive experience of your area and be an additional incentive to return.

some interesting stops on the N3.frica can be very

our main roads are generally good and there are

summer fruit in the Western Cape. If you are the owner

outlets in your neck of the woods? Stopping at one of

Die Padstal is situated on the N3 Highway Engen, Villiers, Free State

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Die Padstal is situated on the N3 Highway Engen, Villiers, Free State

Koeksisters from one of the finalists of the Huletts Koeksister competition featured prominently on the shelves of Die Padstal

At thanda tau, Reitz, Roadside Off-ramp on the N3 National Highway, Free State you can stop for a lovely cup of home-brewed coffee, home made cake, a delightful farm stall, play park for kids and even an upmarket sleep over.

N3 National Highway, Free

lovely cup of home-brewed

upmarket sleep over.

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Marné’s Coffee Shop Deli & Gifts, Warden street, Harrismith has a wide selection of home baked goods l

to WiN: simply update your details with us! send your contact and postal information to: info@mpmarketing.co.za by no later than 15 february 2018 with the subject line: Huletts coffee guide. the first 125 subscribers will win a free copy of this coffee guide.

We’re giving away 125 Huletts Coffee Guides!

“Coffee with a friend is like capturing happiness in a cup”

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coffee love• Thepopularityofcoffeecontinuestogrow,with

more cups of coffee being drunk every day, younger consumers coming on board and more choice than ever before.

• Coffeetrendsfromdifferentcountriesarebeingpicked up by trendy outlets. It is no longer enough to offer lattes, flat whites, Americano etc. Specialities like Vietnamese coffee, which is served with condensed milk, is a New York trend almost like boeretroos!)

full of beaNsWake up and drink the coffeeDrinking four cups of coffee a day could slash the chances of an early death, A Spanish study suggests.

Research on 20,000 people found those drinking coffee had mortality rates two-thirds lower than those of non-drinkers. This chimes with US studies that also show coffee improving liver functions and boosting immunity.

coffee Trends around The

World

• Globallythecoffeemarketisworthanestimated 15 billion rand. The EU has the highest consumption, with USA, Brazil and Japan making up the top four markets. While the coffee industry is growing, it also faces challenges like crop destruction and rising prices.

• TheSAcoffeescene,althoughrelativelyyoung, is very dynamic and growing. Price is one of the challenges the SA business faces.

• Today’slifestylemeansthatmoreandmore consumers want their coffee on the go. You can see it all around you – consumers grabbing a take-away on their way to the office, people taking a walk in the park, coffee in hand, travellers getting a coffee to go when they make a pit stop. Retailers are constantly experimenting with ways to speed up ordering and to get busy consumers back in their establishments.

• Todaymillennialstendtovalueexperienceover price. This is an advantage in SA with the high cost of coffee imports because high prices can be offset by creating the right vibe – a nice cosy surrounding or a garden spot in a guesthouse.

• Althoughspeciality coffee beverages are still in demand, there is also a

trend to a less purist approach, using a combination of new varieties and old originals. This is partly because of crop devastation in many parts of the world, through drought or disease.

• Expertshaveattributedthefallingpopularity of carbonated soft drinks as one of the reasons for this.

• Coldbrewcoffeeisanewtrend.Icedcoffee is brewed like standard hot coffee, then chilled and ice blocks added. The cold brewing process uses time rather than heat – for example, by soaking the beans in water for 12 hours or more in order to turn water into coffee.

• Sweetenedcoffeesarealsobeingoffered,with signature drinks like Apple Bettie and Espresso Julep that are very trendy in the USA.

• Theroleofthebaristaisexpanding.They are no longer just a server. They are becoming mixologists, learning to blend different varieties. l

“Coffee should be black as hell, strong as death and sweet as love.” (Turkish proverb)

A novel way of

serving coffee in

Istanbul

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canadian coffee Coffee served

with maple syrup is all the rage.

coffee Just as coffee is keeping

up with world trends so are coffee cups and

accessories. These cups are the latest from

Nespresso and Mervyn Gers, the celebrated South African potter.

The quirky milk jugs are from Illy.

coffee

In this article we do not refer to only selling a guesthouse but also include B & B’s, hotels and backpacker establishments but we will refer to the whole category as “guesthouses”. For ease of not naming them all every time, we include all hospitality establishments.

to generate an income or just to stay active after retirement or retrenchment, a popular option is opening or buying a guesthouse.South Africa is one of the fastest growing tourism destinations in the world and so the hospitality industry seems to offer an attractive opportunity to get a foot in the door.

before taking the plunge here are some of the issues to be considered and a few questions that you need to ask yourself: • Doyouneedanyspecialisedskillsand

Don’t reinvent the wheel.. It’s much easier to buy an established guesthouse than start your own.

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knowledge to start or operate a guesthouse?

• Doyoubelievethatyour ability to prepare a decent meal or the availability of extra rooms at your residence will guarantee success in the hospitality industry?

• Areyougoodatcommunicating with people?

• Whataboutyourtime commitment regarding operating hours, days, months?

colleen seabell-Dunt has specialised in selling guesthouses and hospitality properties for over 10 years. “I used to sell family homes but was approached on a regular basis to sell guesthouses and B & B’s,” Colleen says. “I used to be in the tourism industry and had contact with hospitality establishments”.

Selling a guesthouse is completely different to selling a regular property. When I first sold a guesthouse, I realised that it was so much more intricate than a regular property sale. You are selling a property, a business and a reputation.

With this in mind, it is important to remember that the agent that you mandate to sell your hospitality property must know what is involved when committing to your property. It is just as important to know what is involved if you are mandating an agent to work as your buying agent.

buyers need to know what is included in the sale. There is nothing worse (and I have seen this happen) than buying a guesthouse or B & B and moving in only to find that the place is empty and must virtually start the business from scratch. The buyer needs to know – Do they get the business, website/s, stock and movables assets? What happens to the staff, transfer of telephones, etc? Everything needs to be stipulated in the sale agreements. If not, they may not get anything close to what they are expecting. Make sure that there is an inventory so that there is no confusion from the buyer or the sellers side.

Buyers also need to make sure that they are only liable for any debt from the time that they take over the business and property. Sellers need to make it clear that they will not be liable for any debt incurred, once the transfer and ownership passes to the buyer.

buying and selling a

guesThouse

knowledge to start or operate a guesthouse?

your ability to prepare

communicating with

buyers need to know what is included in the sale. do they get the business, website/s, stock, movables assets? what happens to the staff, transfer of telephones, etc? everything needs to be stipulated in the sale agreements.

advantage is that you are mostly free from around 10h00 to 16h00. This is the time that you use for shopping, cleaning and marketing.

• Wehavefoundthatwhenonehasbeen in the business for more than five years it seems to get into your blood. In Colleen’s experience, people that have been in the industry for over five years and sell, end up back in the business again after a few years but mostly in a different town and area.

• Manyfirst-timebuyersdon’treallyunderstand what is involved in running a guesthouse and after one year they are ready to sell.

the benefits of buying an established guesthouse compared to buying a property and starting a new guesthouse from scratch.• Ittakesyearstoestablishabusiness

and build up a client base. Clients believe that they will save money by buying a property and converting it into a guesthouse. The clients forget to take the following into account: – The cost to set up the business and build

a brand.– The cost to build and maintain a

userfriendly website.– The time it takes to get onto the first

page of google and social media.– The cost and time taken to build and

retain a client base to ensure repeat bookings.

– The cost of furnishings, etc.• Thelowercostofbuyingaregularhouse

as opposed to an established guesthouse business, is far outweighed by the empty beds over the years while trying to get established. There is also the additional time and cost involved in getting the

correct zoning or departures and the marketing involved in getting the bums in beds. The seller has already figured this out for

you and the costs and time have already been incurred. A buyer only needs to build on what has already been done. In saying this, new blood and enthusiasm is always good for business. You can only improve on the income and work that has been done.

A piece of advice that Colleen would give to potential buyers moving to a new area is to rent in the area first to be 100% sure that this is where you want to live. Make an informed decision before you commit to such a large investment.

to contact colleen seabell-Dunt visit www.guesthousesale.com l

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tax issuesVAT can also be a big issue – do you pay VAT or transfer duty? This will depend on whether the seller (property) is VAT registered? If not, VAT does not come into the picture and transfer duty must be paid. If the seller is VAT registered then VAT comes into play.

To ensure this and other tax issues are effectively addressed, Colleen recommends that both buyers and the sellers consult with a tax consultant from the outset. Colleen works with Fanus Jonck (fanus@jonck.net) who she says is very knowledgeable regarding hospitality properties and tax issues.

As a buyer or seller you are buying/selling a valuable fixed asset. It will be better in the long run if tax issues are handled correctly from the beginning. In particular, foreigners must consult with a tax consultant, so that they can be advised correctly. Also, foreigners need to ensure that there is a paper trail of the foreign currency entering SA. This will prevent any difficulties when they eventually sell and need to take this money out of SA.

funding for a hospitality property and small business? • Buyerscanbeundertheimpression

that the profit that they make from the guesthouse, will sustain a large bond and make them a good income. Colleen cautions that this is not the case. Buyers should understand firstly, that they are

buying a property with fixed assets with a value and secondly, not to take it for granted that the rooms will definitely generate income.

• Afewyearsago,banksusedtooffer110% bonds for hospitality properties. Unfortunately, buyers found that they were not able to repay these large loans, and got into financial difficulty trying to keep up with their repayment. Because of this situation, banks and most financial institutions including NEF and DTI do not finance any hospitality properties. If the buyer has another income that can sustain a bond, the banks will consider a portion of the funding, provided the application is for a home loan.

lack of awareness between the first-time buyers and the experienced buyers of guesthouses. • First-timebuyersareundertheimpression

that they can apply for funding and won’t need any working capital. This is not the case. You will probably have to be a cash buyer and will need working capital for alterations that you will probably want to make to put in your own “personal touch” to make it your own.

• Firsttimebuyersthinkofthehospitalitybusiness as a glamorous business. Yes it can be, but, you have to remember that it is a 365 days a year job and clients check in at various times of the day and night. One

clients forget to consider key aspects of the cost to set up a business from scratch and get it off the ground before opening for the first booking.

established guesthouse compared to buying a property and starting a new

believe that they will save money by

advantage is that you are mostly free from around 10h00 to 16h00. This is

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In his time Nato Barnard was one of the best known and highly acclaimed photographers in South Africa. Whilst working for Rapport, he met Princess Diana twice, toured overseas with a number of rugby and cricket teams and photographed just about every famous and infamous person in the country.

But after an exciting and illustrious career there came a point when he needed to recalibrate his life.

He is very much a peoples person and so, decided to try his hand in the hospitality space and has been doing this now for the past 12 years.

In that time he has managed an exclusive 5 star boutique hotel and a 60-bed guesthouse but recently down scaled to a “more peaceful” six-bedroom establishment.

From the experience he has garnered in these diverse segments Nato is happy to share the following advice and tips:

MarKetiNg aND booKiNgs • Formarketingandbookingsthe

internet remains king.• Strivetobeontopofyourgame

by utilising professional help to navigate social media to the advantage of your guests and your establishment.

• Justasaguest’scommentscanboost your establishment they can also run it into the ground.

• CellphonemarketingandGooglemaps enable tourists to book the nearest guesthouse from their cars and to reach it within minutes of making the booking. Always be prepared for these last-minute bookings.

• Aninformativewebpageisamust.Guestswant to see what your establishment has to offer before they book. Photographs and information showcasing your establishment should be honest and must resemble what you offer. Do not try to pull the wool over clients’ eyes. Luring them to your establishment under false pretences will ruin your reputation in no time.

• Choosehighlyacclaimedbookingcompaniessuch as Booking.com and Trivago to give your establishment the best possible exposure. Although their commission is higher, they deliver the guests provided your room rate is affordable.

• Guestreviewsarevitalandonceyouareregistered with these companies it is very important to get good review ratings, preferably 10 or more, as soon as possible.

• Whennextyouvisitoneofthebigcentressuchas Johannesburg and Cape Town make a point of visiting these agencies. Building a good relationship with them is of vital importance. What is good for you is also good for them

booKiNg systeMs are a vital tool• Bigorsmallaguesthouseneedsanexcellent

and reliable booking system. Nato uses Nightsbridge, which he considers to be one of the best. The bookings from the agencies are placed directly onto a screen and a room gets allocated to every pre-paid guest.

• Thisenablesyoutoscreenyouroccupancylevel, payments, and all other necessary details at the press of a button.

• Thesystemalsoenablestariffstobeadapted on a daily basis to make quiet periods more profitable. The fees are nominal considering the service it offers.

Think ouT The boXSeeing opportunities where others might not...

a useful trick in low periods is to advertise your cheapest room on the internet.

36 37

for marketing and bookings the internet remains king

game

Googlemaps enable tourists to book the nearest guesthouse from their cars and to reach it within minutes of

• Guest reviews are vital and once you are

38 39

• Ausefultrickinlowperiodsistoadvertiseyour cheapest room on the internet. Once it is booked you can upgrade the guest to a better room (if available), advertise the “cheap” room again and keep repeating the procedure until full.

• Thelastbookinggetsthe“cheap”roombecause that is what was paid for but the earlier bookings get the upgraded rooms which obviously helps guarantee happy customers – and the guesthouse is not left stranded with empty rooms.

All the above are strategies which make the management of a guesthouse easier, more professional and successful. BUT, the most important role of the manager is to ensure that the customers are comfortable and happy. Agencies cannot do that for you.

Do’s aND DoN’ts• Goodqualitymattresses,bedlinenand

towels are essential. White seems to be the best colour. The majority of guests do not like patterned or coloured bedlinen and bath towels. Get ideas on the internet to keep bed linen and towels in good condition by using proper washing and drying techniques and instructions. This will also improve your bed linen’s and towels’ life span.

• Rooms,bathroomsandkitchenettesshouldbe fresh and spotless. Guests are particularly fussy about bathrooms.

• Havewi-fiavailableineveryroom.Wi-fiisnot a luxury. It has become a necessity.

• Allowchildreninyourguesthouseespecially at holiday destinations.

• Whenwelcomingyourguests,makesurethat you know who they are and where they come from. If from faraway make it your business to check out the place or country on the internet before they arrive. Customers feel more at home if recognised as people and not just as paying guests.

• Thefirstcoupleofminuteswithguestsarevery important. Warmth breaks the ice and makes them feel special. Having them on your side from the beginning is a win-win recipe.

• Suggestthataftertheyhavesettledinyou spend a few minutes with them and make suggestions of places to visit if they so prefer. Guests are on the whole well informed but you can offer to make restaurant or other bookings. A good manager knows his area very well and can answer most questions guests throw at him.

• Discussroutesandalsomakesuggestionson what and when to visit. Don’t forget to mention the road stops. Next time they might mention you as a place to stay.

• Informvisitorsaboutspeedtraps,security,if its safe to venture out at night and card fraud. Although not a pleasant topic, warning guests in advance facilitates a pleasant stay.

DoN’ts • Donotpesteryourguestsbybeingover

friendly and constantly checking whether they are ok. You will hear soon enough if they are not okay. After years of experience you will develop a sixth sense for this. Some guests enjoy interaction, others prefer solitude.

• Itispreferablenottosuggestrestaurants–people’s expectations and taste differ vastly. What is a winner for one can be totally unacceptable to another

• Smokinganywhereisano-no.• Onthewholeanimalscreateproblemsand

customers tend to describe them as smaller than they are. It is best not to allow animals. This will cause less damage than losing income from guest who are non-animal lovers.

• Shouldsomeonearrivewithananimal–show them your policy (which should be in your booking terms), point out that no arrangement was made beforehand and that unfortunately you do not allow animals. Stick to your rules.

• Alwaystrytoofferbreakfast–itisagoodselling point for an establishment. Guests in South Africa often have to travel long distances. A solid meal puts them in good spirits for the trip ahead and creates a warm feeling about your establishment.

• Ahotofferingsuchaseggs,bacon,friedtomatoes and mushrooms is very popular

• Europeansarenotsofussyaboutawarmbreakfast.

• Ingeneral,theyprefersweet-milkcheesestocheddar and the cheese must not be grated - they prefer to cut it themselves.

iMportaNt geNeral poiNts• Priceisofvitalimportanceforroom

occupancy. Make sure that you are on top of your game in checking out what your competitors have on offer.

• Ifyourpricesarelowerthanyourcompetitors but your quality is the same you are on a winning streak.

• Buildrelationshipswithsurroundingestablishments so that you can benefit from their over-bookings and vice versa.

• Tourbuseshavebreakdownsfromtimetotime creating a sudden desperate need for accommodation for large numbers at the drop of a hat. It’s a big plus if guesthouses work together in such circumstances

• Ifpossibledonotcloseyourdoorsoverwinter. The winter holidays are long and often parents are looking for a good rate for a family getaway. Lower your tariffs by about 12%. Most of these bookings will be made by South Africans who will book directly (so you do not lose out on commission).

• Becausemanyguesthousesclosetodomaintenance and to give their staff time off, staying open is an ideal opportunity to capture off-season customers.

• Insteadofclosingdowncompletelymaintenance can be done on a rotating basis resulting in some rooms always being available.

staffTo be successful in the private hospitality industry requires many hours on duty, tons of patience and well-trained staff who, like your guests, also need to be cared for in a special way.

The manager should have a routine, formal meeting with his staff at least once a week which may be as short as 10 minutes or longer depending on what needs to be discussed. Items on the agenda should include good and bad reviews and staff grievances/solutions and suggestions l

–people’s expectations and taste differ vastly.

andcustomers tend to describe them as smaller than they are. It is best not to allow animals.

• Tour buses have breakdowns from time to

38

fussy about bathrooms.

Do• Do

europeans are not so fussy about a warm breakfast

wi-fi is not a luxury. it has become a necessity.

40 41

a lifeTime of Treasures

A lifetime of inherited possessions from several generations has been put together with style and flair to reflect the interests and passions of the family. Exquisite chandeliers, antique furniture and intriguing collections of paintings, silver, porcelain and more fill the gracious rooms. Now that the children have left home, guests can enjoy the old world charm of this beautiful home.

OPPOSITE PAGE: Trophies won by family members, oil lamps if there is a power failure, and a dried hydrangea arrangement takes pride of place in the entrance hall

Amidst today’s varied decorating themes, from modern country to minimalism and industrial, this charming vintage look, honouring family treasures, is both stylish and welcoming.

Needless to say in this family there are all dog lovers! Whether it is an embroidered pillow case, a glass dog ornament or a real family pet they take pride of place in this establishment

Before flying the nest, each child had their own style with their choice of bedroom furniture and decor.

42 43

old world charm, like huletts, has

stood the test of time. huletts

celebrates it’s 125th birthday this year

Overstuffed couches, pillows and throws give the house a warm lived in feeling.

The dining room is elaborately furnished with a glass chandelier, lots of heirloom cutglass, brocade curtains and period furniture.

44

Some people like minimalism while others love to be surrounded by beautiful objects. If you are one of the latter this gracious guesthouse will be just for you

Treasured artefacts that have been lovingly collected or inherited all take pride of place

The charming garden is an extension of the house l

Bathrooms still have the ambience of yesteryear

45

Neat beD liNeN storageWhen packing your bed linen sets away, place the matching sheet, duvet cover and pillow cases into a single pillow case from the same set. This makes storage far neater and allows you to find your sets a lot easier.

QuicK tuMble DryiNg Place a dry towel with your wet washing in the tumble dryer. This action will shorten the overall drying time and save electricity!

vacuuMiNg Dusty rooMsWhen sweeping, dusting or vacuuming rooms, turn on the air conditioning to assist in removing the dust.

reMove sticKers oN glass coNtaiNersRub the sticker with coconut oil, then wash in warm soapy water to ensure complete removal.

eliMiNate sQueaKy DoorsSpray the door hinges with ‘Cook and Spray’ or an equivalent product.

WaterMarKs oN WooDRub a small portion of Sensodyne toothpaste on the watermarks and leave for 10 minutes. Rub the mixture off with a slightly damp cloth.

an oily bath ringCut a grapefruit in half and sprinkle with sea salt. Use the grapefruit as a ‘scrubbing brush’ and scrub the sides of the bath. This action will break down the oils. Once complete, rinse the bath with clean water.

environmenTally friendly cleaning

action will shorten the overall drying

46 47

Dusty laMpsHaDesClean fabric lampshades with a clothing brush or lint roller.

removal.

sHoWer curtaiN MilDeW preveNtioNPrior to hanging up your plastic shower curtain, soak them in salted water. This treatment will aid in preventing mould growth on the curtains.

slightly damp cloth.

cleaNiNg your Dirty DisH WasHiNg spoNgesThese are some of the dirtiest and most unhygienic items in a house! Place your sponges on its side, in a plastic container, add a tablespoon full of dish washing liquid and a half a cup of water. Place the container in the microwave and heat on a high setting for two minutes. This treatment will sanitise your sponges for further use.

saNitisiNg your WooDeN cHoppiNg boarDSprinkle sea salt onto half a lemon and scrub the wooden board surface with the lemon. Once complete, wash the board in warm water with a dash of dish washing liquid.

MeND scratcH MarKs oN WooDMix half a cup of vinegar with half a cup of olive oil. Rub the mixture into the scratch marks.

uNblocK your cHiMNeySprinkle a handful of coarse salt on a burning fire. The salt causes yellow flames which loosen the soot and unblock your chimney. Air will then flow freely through your chimney again!

reMove burN MarKs oN your iroNSprinkle a handful of course sea salt over a thick sheet of newspaper. Set the iron to medium heat and iron over the salt until the sticky substance beneath the iron has been removed.

48

removed.

oppiNg

Sprinkle sea salt onto half a lemon and scrub the wooden board surface with the lemon. Once complete, wash the board in warm water with a dash of dish washing liquid.

Mix half a cup of vinegar with half a cup of olive oil. Rub the mixture into the scratch marks.

48

Mariska Basson’s cleaning company in Modimolle

specialises in hospitality trade and commercial

cleaning services. She is the producer and brains

behind Via on KYKNET‘s brand new programme

SKOON (CLEAN). Mariska aims to ensure that

all cleaning agents used are as environmentally

friendly as possible. When cleaning, Mariska advises that bathrooms

and kitchens remain the primary focus areas given

their importance and frequent use in our everyday

lives. We share a few hints featured in Die Beeld

newspaper. l

50 51

The melting pot of cultures in KZN offers an exciting gastronomic experience for everyone

The global vilage of kzn

Welcome To our

esTablishmenTA cool, pretty, tasty and welcoming drink sets the tone

for a happy guest.

inGReDienTs90 ml (6 t) Huletts White sugar125 ml (½ cup) water125 ml (½ cup) fresh lemon or lime juice mint leaves +/- 40 leaves plus a few sprigs for garnish if desired18-20 ice cubes1-2 drops orange blossom water (optional)

MeTHoD1. Add the sugar and 60 ml (4 T) of the water

to a small saucepan; heat over medium heat, stirring constantly, until the sugar has dissolved. Remove and leave to cool to room temperature.

2. Add the cooled sugar syrup, remaining water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.

3. Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.

Makes ± 10 portions

liMonana (Middle Eastern Frozen Mint Lemonade)

Mint is one of the easiest herbs to grow For growing outdoors, plant one or two purchased plants (or one or two cuttings from a friend) about 60 cm apart in moist soil. One or two plants will easily cover the ground.

52 53

REFRESHERS

A wonderful way to cool down on a balmy Durban day.

54 55

delicious, Trendy and

healThy

BREAKFAST

inGReDienTs300 ml frozen berries15 ml (1 t) Huletts White sugar, or to taste 500 ml (2 cups) toasted home made muesli – see below2 x 500 ml tubs, double cream plain yoghurtfresh mint leaves and raspberries, to garnish (optional)

MeTHoD1. Combine berries and sugar in a bowl. Set

aside for 20 minutes or until the berries have thawed.

2. Spoon a layer of yoghurt into a serving glass. Top with a layer of muesli and berry mixture. Finish with a layer of yoghurt. Decorate with a raspberry and mint leaf, if desired.

Makes ± 10 portions

inGReDienTs8 x 250 ml (8 cups) rolled oats45 ml (3 t) seeds (such as flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, or a mixture), use at least 3 different seeds2 x 250 ml (2 cups) mixed dried fruits (such as chopped apricots or dates, golden raisins, sultanas, apples, coconut shavings, goji berries, or a mixture)250 ml (1 cup) mixed nuts (optional)

MeTHoD1. Preheat the oven to 180°C.2. Spread the oats on a baking sheet and

bake for 6 - 8 minutes, or until lightly toasted (but not browned). Leave to cool. Spoon into a large bowl.

3. Bake the seeds in the same manner; remove from the oven and leave to cool.

4. Mix all the ingredients together and store in an airtight container.

BReakfasT in a Glass

ToasTeD HoMe MaDe MuesliThis recipe makes a large quantity (12-14 cups) of muesli. Adapt recipe according to your requirements.

56 57

ON TREND/ LOCAL IS LEKKER

The chilli pepper is the fruit of plants of the genus capsicum, members of the nightshade family. They are widely used in many cuisines adding spiciness and flavour. Once you’ve adapted to the taste it becomes your new salt.

A half-cup of chopped or diced chili peppers delivers 107.8 mg of vitamin C. Plus,

researchers have found that capsaicin, the compound that makes chili peppers hot, may help relieve joint and muscle pain.

A little chilli can really perk up an omelette, add heat to a stew, soup or add pizzaz to an ordinary salad dressing. With an ingrained Indian culture you’d be sure to be in a spice-lovers country.

chilli is The neW salTChillies can probably be seen as one of the most popular ingredients in the kitchen.

muTTonbunny choW

inGReDienTssunflower oil to cover the base of the pot2 large cinnamon sticks6 green cardamom4 cloves1 bay leaf5 ml (1 t) fennel seedsa sprig of curry leaves5 ml (1 t) green chillies, finely diced1 large onion, finely diced3 ml (½ t) turmeric30 ml (2 t) ginger and garlic paste5 ml (1 t) garam masala10 ml (2 t) medium chilli powder10 ml (2 t) dhania-jeeru powder15 ml (1 t) white vinegar10 ml (2 t) Huletts White sugar1 kg lamb, cubedsalt to taste5 small to medium potatoes, quartered2 tomatoes, choppedfresh coriander, chopped2 loaves white bread - halved

THe oRiGin of THe BunnY cHoWBunny chow, a unique South African dish is on the list of the 10 most popular foods in South Africa.

But how did the bunny chow come to be? The word ‘bunny’ comes from ‘bania’, the caste of the Indian businessmen who sold the curry, while ‘chow’ is, of course, slang for ‘food’. Bunny chow can be considered to be one of South

Africa’s first “fast foods” originating from the 1940’s as labourers food. One popular theory is that the most popular dish at the times was roti and beans. But the roti (a thin wheat naan) fell apart, so creative food shop owners began using loaves of bread as take-away containers, scooping them out and filling them with the bean curry. The bread, while not as ideal as roti, became an accepted accompaniment to eat the curry with.

A bunny chow is basically a hollowed out white bread filled with a selection of curried fillings. Often served with grated carrot, chilli and onion salad, the bunny chow is a meal that certainly has its own distinctive look. And it also demands to be eaten in a particular way. It’s expected to be eaten with the hands, with the idea being to start from the originally scooped-out bread at the top and to end at the gravy-soaked bottom.

Rated among the ten best popular foods in SA, Bunny chow has become the most recognised street food in South Africa. It is fondly known as a ‘quarter’ in Johannerburg

MeTHoD1. Heat the oil in a large saucepan over medium heat. 2. Add the cinnamon, cardamom, cloves, bay leaf and fennel seeds and stir. 3. Add the curry leaves, chillies, onion, turmeric and ginger and garlic paste. Braise for 3-4 minutes. 4. Add the garam masala and spices followed by the vinegar and sugar. Mix well. 5. Add the meat and salt. Mix until the meat is coated with the masala mix. 6. Cover the saucepan and cook/braise on medium heat for a few minutes. Stir from time to time until the meat is well braised. Add the potatoes. If the curry starts to catch, add a little extra water. 7. When the potatoes are ¾ way cooked add the chopped tomatoes. When potatoes are soft, stir and add coriander. 8. To assemble the bunny chow, hollow out the half of a loaf and fill with curry. 9. Serve with salad

chilli is chilli is

chow can be considered to be one of South

58

ON TREND/ LOCAL IS LEKKER

vegeTable breyani

59

inGReDienTs30 g (2 t) ghee (clarified butter), or olive oil1 red onion, diced3 ml (½ t) cumin seeds3 cm cinnamon stick7 peppercorns15 ml (1t) ginger and garlic paste1 medium tomato, diced125 ml (½ cup) water125 ml (½ cup) fresh peas125 ml (½ cup) carrot, diced125 ml (½ cup) potato, diced1 vegetable stock cube5 ml (1 t) salt2 ml (¼ t) ground red chilli pepper2 ml (¼ t) black pepper3 ml (½ t) garam masala2 ml (¼ t) ground turmeric1 litre (4 cups) water500 ml (2 cups) basmati rice, rinsed sliced and lightly fried onion – optional

MeTHoD1. Melt ghee or olive oil in a large saucepan over

medium heat. Add the onion, and cook until softened, about 3 minutes. Add the cumin seed, cinnamon stick, and peppercorns. Cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

2. Stir in the ginger garlic paste, tomatoes, and the 125 ml (½ cup) water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in the peas, carrot, and potato. Season with the stock cube, salt, chilli pepper, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

3. Pour in the 4 cups water and bring to a boil over high heat. Once boiling, stir in the basmati rice, reduce heat to medium, cover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, +/- 10 - 15 minutes.

4. To serve, garnish with sliced onion (optional).Serves 4 - 6

60 61

inGReDienTs250 ml (1 cup) plain full cream yogurt 15 ml (1 t) lemon juice5 ml (1 t) allspice5 ml (1 t) ground cayenne pepper5 ml (1 t) ground cinnamon10 ml (2 t) ground cumin5 ml (1 t) ground ginger10 ml (2 t) salt5 ml (1 t) smoked paprika15 ml (1 t) garlic - crushed15 ml (1 t) thai chili paste with garlic (optional)12 chicken pieces, with or without bone

MeTHoD1. In a small mixing bowl, stir the yogurt and lemon juice together. Add the spices, garlic and chili paste, and whisk until you have a smooth, thick marinade. 2. Divide the chicken and marinade between two zip-lock bags. Seal the bags and carefully knead the bags until the chicken is well-coated with the marinade. Open a corner of the ziplock bag and squeeze out the air and reseal the bag. 3. Refrigerate the chicken for 12-24 hours. Turn and knead the bags a couple of times while refrigerated. 4. Preheat the oven to 210ºC. Line a large roasting pan with foil (shiny side down) and place a rack over the pan to allow air to circulate under the chicken. 5. Place the chicken pieces on the rack allowing space in between. Place the chicken in the preheated oven, and roast for 30 minutes, without opening the door. Turn the chicken pieces over, then roast for a further 10 - 15 minutes, or until slightly charred on the reverse side. If roasting breasts, insert a skewer into the thickest part of the chicken to check that the juices run clear. 6. Turn the oven off and leave the chicken to rest in the oven for 20 - 30 minutes. Do not open the oven during this period. 7. Place the chicken on a warm platter and serve with lemon wedges.

Serves 6

Tandoori chicken

STARTER AND LUNCH

fresh green chuTney

inGReDienTs625 ml (2½ cups) coriander leaves125 ml (½ cup) mint leaves½ small onion, diced6 - 8 garlic cloves2 green chillies, to taste30 ml (2 t) fresh lemon juice

15-30 ml (1-2 t) water 3 ml (½ t) sesame seeds10 ml (2 t) Huletts White sugarsalt to taste250 ml (1 cup) plain full cream yoghurt

MeTHoD1. Blend all

ingredients to a smooth consistency. Serve as a condiment, dip or spread.

Makes ± 375 ml (1½ cups)

without bone the chicken to check that the juices run clear. and leave the chicken to rest in the oven for 20 - 30 minutes. Do not open the oven during this period. warm platter and serve with lemon wedges.

inGReDienTs

62 63

LOCAL LUNCH

See chakalaka recipe on pg 64

InGReDIents560 ml (2¼ cup) wheat cake flour5 ml salt5 ml (1 t) instant dry yeast10 ml (2 t) Huletts White sugar250 ml (1 cup) warm water

MetHoD1. Sift the flour and salt together in a large bowl. Add the yeast and sugar to the flour. 2. Add the water and knead. Do not add extra water if dough looks dry, just continue kneading until well combined. 3. Cover the dough and leave to rest in a warm place for about 30-45 minutes. 4. Make round balls the size of a golf ball. Place balls in a greased steam basket, put the lid on and steam over boiling water until done.

Serves: 5-6

InGReDIents30 ml (2 t) sunflower oil1 onion, chopped± 500 g stewing lamb, trimmed and cubed10 ml (2 t) salt4 black peppercorns2 ml (¼ t) crushed chilli3 ml (½ t) medium curry powder5 ml (1 t) fresh parsley, chopped1 garlic clove, finely chopped75 ml (3t) split peas5 ml (1 t) Worcestershire sauce45 ml (3 t) chutney1 chicken stock cube500ml (2 cups) warm water 4 carrots, chopped4 - 6 baby potatoes, peeled

MetHoD1. Heat the oil in a large saucepan, add the onion and cook until soft and translucent. 2. Add the lamb and stir with a wooden spoon until lightly brown. 3. Add the salt, peppercorns, chilli, curry powder, parsley, garlic and split peas. Stir in the Worcestershire sauce and chutney. 4. Dissolve the stock cube in the water and add to the stew. Leave the stew to simmer on low heat for 15-20 minutes. 5. Add the potatoes and carrots and simmer for a further 30 minutes. Serve with the steamed dumplings.

dumplings

lamb sTeW

65

InGReDIents15 ml (3 t) sunflower oil1 red or white onion, finely chopped6 garlic cloves, crushed1-2 green chillies, deseeded and choppedthumb-size knob of ginger, finely grated30 ml (2 t) medium or hot curry powder3 peppers (mix of red, green and yellow), finely chopped5-6 large carrots, grated30 ml (2 t) tomato purée5-6 large tomatoes or 1 x 400 g can chopped tomatoes10 ml (2 t) peri-peri spice 2 thyme sprigs, leaves only, or 10 ml (2 t) dried thymehot fruit chutney, bbQ sauce and peri-peri sauce to taste (optional)fresh coriander - chopped

MetHoD1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook until soft and starting to caramelise. 2. Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a little extra water. 3. Stir in the peppers and cook for a further 2 minutes. Add the carrots and stir to make sure they are coated with the curry paste. Stir in the purée, tomatoes, peri-peri spice, thyme and chutney or sauce, if using. 4. Bring to the boil, reduce the heat and simmer for at least 10 minutes until the vegetables are tender and the mixture has thickened. 5. Add the remaining ginger and season to taste. Sprinkle with the coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

InGReDIents1 kg tripe (beef or mutton), washed and cut into pieceswater – enough to cover3 medium potatoes1 onion, choppedgarlic and curry powder, to tastesalt and cayenne pepper, to taste

MetHoD1. Cover the tripe or meat with water, bring to the boil and simmer for three hours. 2. Add potatoes, onion, garlic, curry powder, salt and cayenne pepper to taste. 3. Add extra water if the tripe is dry. Simmer for a further 30 minutes until the potatoes are cooked through. 4. Serve hot over pap or samp.

Serves: 4-6

chakalaka

Tripe

66 67

DESSERT

Local is lekker for everybody

InGReDIentspuDDiNg:30 g (2 t) butter 100 g (125 ml) Huletts White sugar1 extra-large egg15 ml (1 t) apricot jam5 ml (1 t) bicarbonate of soda125 ml (½ cup) full cream milk140 g (1 cup) cake wheat flour1 ml (pinch) salt15 ml (1 t) vinegar500 ml (2 cups) custard – bought or homemade250 ml (1 cup) fresh cream, whippedberries of your choice (optional)

MetHoDpuDDiNg:1. Preheat the oven to 180°C. Grease 6 individual pudding

moulds.2. Cream butter and sugar together until light and fluffy.3. Add the egg and apricot jam and mix well.4. Dissolve the bicarbonate of soda in the milk. 5. Sift the flour and salt together and add to the creamed

mixture, alternately with the milk. Lastly stir in the vinegar.

6. Pour into the prepared moulds. Bake in the preheated oven for 40 – 45 minutes.

to serve: Draw a line with the cream using the back of a metal spoon on each serving plate. Place a mini malva portion in the centre, drizzle with custard and garnish with fresh berries.

malva puddingwith custard sauce and little cream

68 69

COFFEE TIME

naan khaTai

biscuiTs inGReDienTs125 g (½ cup) butter, softened125 ml (½ cup) Huletts icing sugar140 g (1 cup) wheat cake flour1 ml (pinch) salt15 ml (1t) semolina 2 ml (¼ t) bicarbonate of soda3 ml (½ t) ground cinnamon 10 pistachios, shelled and finely chopped

MeTHoD1. Preheat the oven to 180ºC. 1 x

greased baking sheet.2. Beat the butter and icing sugar

together in a large bowl until light and fluffy.

3. Add the flour, salt, semolina, bicarbonate of soda, and cinnamon and mix well.

4. Place the dough on a wooden surface and knead well to form a smooth dough.

5. Roll into small even sized balls and flatten with the palm of your hand.

6. Top with a few chopped pistachios, press down gently. Place flattened balls onto the prepared baking sheet.

7. Bake for 15 minutes or until the biscuits start to turn a light golden brown.

8. Place the biscuits onto a wire rack to cool.

9. Store the crunchy Nankhatai biscuits in an airtight container once completely cool.

Makes 15 -20 biscuits, depending on size

KWAZULU-NAtALTongaat Hulett Sugar 444 South Coast Road Rossburgh, 4094 PO Box 1501, Durban, 4000 Tel: 031 460 0111 Fax: 031 460 0366

GAUtENGTongaat Hulett Sugar 2 Dick Kemp Street Meadowdale, Germiston Postnet Suite No 352 Private Bag X 10020 Edenvale,1610 Tel: 011 453 2137/2266 Fax: 011 453 2118

WEStERN CAPETongaat Hulett Sugar Suite SL201 Boulevard Place Heron Crescent, Century City, Cape Town, 7441 PO Box 37041, Chempet, 7442 Tel: 021 551 7866 Fax: 021 551 7868

SOUtH WESt DIStRICtSDymond and Giddey Sales CC10 Buitenkant StreetIndustria, George, 6525 PO Box 68, Mossel Bay, 6500 Tel: 044 871 0225 Fax: 044 871 0226

BORDER/tRANSKEICourlander’s Agencies (Pty) Ltd 25 Commercial Road East London, 5201 PO Box 352, East London, 5200 Tel: 043 722 5513 Fax: 043 722 5588

EAStERN CAPECourlander’s Agencies (Pty) Ltd 129 Villiers Road, Walmer Port Elizabeth, 6070 PO Box 5710, Walmer, 6065 Tel: 041 581 8787 Fax: 041 581 8136

CAPE SWEEtENERS333 South Coast Road Rossburgh, 4094 PO Box 1501, Durban, 4000 Tel: 031 480 9460Fax: 031 480 9461

FREE StAtE/NORtHERN CAPERadius Sales and Merchandising Corner of Lombard and Northend Streets, Navalsig Bloemfontein, 9301Tel: 051 448 4933 Fax: 051 448 2973

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