the city magazine edition 3

Edition 3 The CiTy Magazine 1

USHAKA MARINE WORLDThe besT place To geT weT and wild

ROXI WARDMAN our laTesT MasTerchef shares her sTory

DEVELOPING DURBAN profiling our sTrong sofTware indusTry

ediTion 3 distributed to the communities of Durban North, Morningside, Musgrave, Berea, Glenwood, Cowies Hill, Westville, Pinetown, Waterfall, Hillcrest and Kloof

PROJECTSCOUTED

cycle Two winner sansha laMberT has ThaT ‘iT’ facTor

2 The CiTy Magazine Edition 3


tel : 032 946 2096 | fax: 032 946 2104email: [email protected]

web: www.ashtonballito.co.za

“Excellence belongs to the Zealous”

WatchThisSpace

7,50 HECTARES OF OUR ‘PROMISED LAND’


Sansha Lambert wins the second cycle of this

popular project by a local photographer.

6

e d i t i o n 3

We chat to the proudly Durban Masterchef

about her journey from a train driving assistant to SA’s dessert queen.

15

Florida Road is a strip in Durban with strong character and charm.

We profile this historic piece of the City.

Ushaka Marine World remains one of the best

places for the whole family to have a ball this

holiday. We check the theme park out.

26

We investigate the growing software

development industry in the City.

40

FROM THEEDITOR

8feedback Fab Stuff

Gadgets and things shared by resident Durban Geek Guy,

Marc Forrest.

Socials

See what’s been happening socially in and around the City.

10RESTAURANT

REVIEWButcher Boys on

Florida Road.

14 53

22

13what’s on

diary

32

Four of Durban’s best chefs show off their

kitchen prowess for The City Mag.

36

22

26

24

16

A Spoonful of Roxi

Wet & Wild

Developing Durban

Timeless Evolution

Project Scouted

TopChefs

32

tel : 032 946 2096 | fax: 032 946 2104email: [email protected]

web: www.ashtonballito.co.za

“Excellence belongs to the Zealous”

WatchThisSpace

7,50 HECTARES OF OUR ‘PROMISED LAND’


Spend R250.00 or more and receive R50 discountT & C for the voucher . Not to be used with any other promo . No split bills . Not in conjunction with any other promo

. One voucher per table . Valid upon presentation of voucher.

It’s great to get another edition of The City magazine off to print. It’s tough launching a new magazine, especially when

there hasn’t been anything like it before and particularly having to do so in a tough economic climate. That said, we’re brave and always up for a challenge at FabMags, so when we put the wraps on this edition, we were really chuffed. To some degree the third edition marks an unwritten milestone, showing that the magazine has the legs to get past the initial interest of the first two editions — the novelty factor, if we have to call it something.

This third edition really does showcase life in and around Durban. We talk to MasterChef winner (and local girl), Roxi Wardman, we touch on the growing software development industry in Durban along with its vast potential and current challenges and we introduce the gorgeous winner of #projectscouted, Sansha Lambert. Taking the photos for our Florida

Road piece — also in this edition — made us realise just how diverse our city is and how much amazing architecture and culture exists right under our noses. It’s a great piece as well.

Profiling some of our top chefs was also a great experience. When I linked up with the team at the Unilever kitchen in Umhlanga for the photoshoot, we were joined by two students from a school doing their work experience and a third-year year journo student from Rhodes. The chefs are some of Durban’s finest, but it was also amazing to see how progressive the upcoming talent in our city is on fire to make things happen and passionate about the media industry — definitely one of my favourite experiences in putting this edition together.

So, here it is, and we’re excited that you have it in your hands and that you’re reading it. Please enjoy this edition, on us, and then pass it

along to a friend or someone in the family, or even leave it lying around somewhere for someone else to grab and read — we’d be stoked to get as many people to read it as we can.

Till we meet againGod Bless

Justin Scott, Editoremail me | [email protected]

follow us | instagram @fabmagazines

@thecitymag

the City Magazine is independently owned and focuses on life in and around the greater durban areas. We distribute

our magazine to readers in durban north, Musgrave, Berea, Glenwood, Westville,

Cowies Hill, Pinetown, Hillcrest and Kloof. in addition to the 10,000 copies that are

distributed around 3,000 people read the online edition and interact with the digital

magazine. if you share our passion for durban please get in touch, share your

stories or pictures and help us build your magazine!


EDITION 2 THE CITY MAGAZINE 1

GLENWOODREGENERATIONA OLD, CLASSIC SUBURB IN DURBAN IS TURNING INTO A YOUNG, VIBRANT PLACE TO LIVE

OFF THE GRIDFINDING ALTERNATIVES TO MAIN STREAM POWER

A CUT ABOVERYAN FRANCIS IS MAKING WAVES IN FASHION CIRCLES

9TH AVENUE BISTROONE OF DURBAN’S FINEST RESTAURANTS

EDITION 2 Distributed to the communities of Durban North, Morningside, Musgrave, Berea, Glenwood, Cowies Hill, Westville, Pinetown, Waterfall, Hillcrest and Kloof

PUBLISHERFabMags Publishing

EDITORJustin Scott | [email protected]

GRAPHIC DESIGNERSDaniel Rambaly | [email protected] du Bruto | [email protected] Ebrahim | [email protected]

SALES Lucille Wendler| [email protected] Nagapah | [email protected] Odayar | [email protected] Scott | [email protected]

IN HOUSE JOURNALIST Jodi van Wyk | [email protected]

ADMIN & ACCOUNTS Sharlene Odayar | [email protected] 946 3187

OFFICE NUMBER032 946 0357

FAX NUMBER086 605 0098

[email protected]

EDITORIAL ADDRESSSuite 104, San Hall Office ParkKirsty Close | Ballito, KZN

FRONT PAGESansha Lambert | Lee Folkard Photography

PRINTINGDNA Print (Pty) Ltd

CONNECT SOCIALLYwww.facebook.com/thedurbancitymagInstagram @thecitymagTwitter @thecitymagSA

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

Copyright The City Magazine & 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.

Read the mag online!

Feedback

The cover of the City Magazine performed excellently on Facebook!

We got 47 likes #rockingFBVIA FACEBOOK

You don’t have to wait until you

find a copy of The City; it, and all

our other publications are uploaded

onto www.issuu.com for your

reading pleasure. Read it, share it

and tell your friends about it.

You can connect with us via Twitter

@TheCityMagSa, on Facebook

thedurbanCityMag or on instagram

@TheCityMag. Or, email us on

[email protected] and let us

know what you love, or what you

want to see more of.

If you’re a photographer get in

touch and we could profile you in

our ‘photographers to look out for’

series.

Our content guru, Jodi van Wyk had the pleasure of

some girl talk with Masterchef SA season three winner, Roxi Wardman on South Beach. The girls inhaled the delicious aromas of Afro’s Chicken, which also features in this edition, while Roxi shared her story.

facebook

Our editor got to attend the launch of the B Class at

Mercedes Umhlanga. He rated it the best car for an active lifestyle. We got 27 hearts for this post.

Our entire FabMags team headed off to an epic night of Madame Zingara magic – we got 19 double taps on this one!

Follow us on Instagram @thecitymag

instagram


MENS & LADIES VERSACE RANGE NOW INSTORE

Sita: 083 353 1560031 566 2269 | [email protected]

www.thestylenetwork.co.za

SUNCOAST 031 332 5087

SHOP L8, 20 BATTERY BEACH,SUNCOAST CASINO AND ENTERTAINMENT WORLD.

www.johndorys.co.za

The visuals are for descriptive purposes and meals served could vary.


7 8

We’LL CoVeR iTHaving a launch, event or

something social you want us to cover? Email us at [email protected]

Been spotted? Email us and we’ll send you a complimentary copy of your photo or check out our Facebook page thedurbancitymag

Teppanyaki at The Wodka RestaurantThe Waterfront Hotel

1. Debra Hughes, Rodney Bull & Chrisantha Padaychee2. Carmen Synman, Gina Lorenzi & Hayley Veldman3. Rodney Bull, EJ Hiltemann & Kantha Pillay4. Salona Pillay, Diveena Naidoo & Kereshnee Pillay & their partners5. Philani Hlela6. Chrisantha Padaychee, Vejan & Jenny Pillay & Mary Muruges7. Lolly Ram, Rodney Bull & Tracy Gounden8. Rodney Bull, Corona Naidoo, Logie Naidoo & Nikeel Pillay

The SceneThe trendy Wodka Restaurant at The Waterfront Hotel and Spa buzzing with esteemed guests, all of which had gathered for one thing – a taste of Teppanyaki. With a warm welcome from the General Manager Rodney Bull, guests were given a brief history of the Japanese cuisine and got to watch Teppanyaki chef, Philani Hlela, prepare their meal.

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ToPS at SPaR Wine ShowSuncoast Casino

1. Tarryn Holcomb & Tracy Sanson2. Asgarie Abdulla & Tyler Nel3. Lisa Beharilall & Shanel Singh4. Bonnie McMiles & Tamia Williams5. Shivan Sookdew & Yadhna Maraj6. Jannelise Lourens, Louis Nel & Yvette Aucamp7. Taryn Audie, Kaylee McAlpine & Brittany Arbuthnot8. Nicole East & Yita Madolo

The SceneThe start of winter definitely seems to be wine season in Durban. Wine makers from across the country travelled to Durban and presented their wines to the public at the Tops at Spar Wine Show recently held at Suncoast Casino.

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4th annual Fine Wine PrivéLa Lucia Mall

1. Alice & Ross Leah 2. Elton Cabane, Greg Canciani & Daniela Casale3. Rosie Carey & Malcolm Carey4. Alan Cooper, Heidi Wiggins & Mark Packhan5. Bruce & Bronwyn Chelius6. Jess Currell, Arnold Kruger, Stacy Smith7. Robyn Stewart, Gareth Surgeson & Jani Gous8. Kendall & Daniel Airey

The SceneAn amazing fine wine evening hosted by La Lucia Mall where the country’s finest wines were available to taste and purchase. With a festive mood and everyone high spirited the evening was an absolute success.

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drawings at The

artisan gallery.

There will be a

walkabout on

Monday 22 June at

12.30 and Friday 3

July at 11.00.

opening on

Wednesday 29 July

at 18.00 for 18.30

the gallery will be

having an exhibition

of Kim Bagley and

Leanne Frisinger’s

ceramics. Kim

won the Emma

Smith Award and

went to study in

London where she

recently earned

her Doctorate in

Ceramics.

Join in the taste

adventure as

compositions with a

contemporary flair.

The largest career

expo in South

Africa, targeting

tertiary students and

graduates, hits the

Protea edward hotel

in durban on July 31.

Entry is free and the

event aims to assist

attendees with CV

writing, internships,

bursaries, interaction

and networking

opportunities. To

book phone

072 910 9378.

Opening on Sunday

21 June at 15.00

for 15.30 will be

an exhibition of a

selection of Maureen

Quin’s bronze

sculptures and

craft beer comes

to life at the 11th

annual Sa on Tap

Craft Beer and

Music Festival on

august 1. The fun

goes down at The

Sunken gardens

amphitheatre in

Durban, from 10am

to 5pm; cost is R95

to R115. Tickets

are available from

www.saontap.

co.za. Places are

limited. Call 011 022

0426/7.

Fancy a night at

the market? The

Roof Top night

Market takes

place on august

7 at the Musgrave

Centre Parking Lot,

Level Five. Entry

is free! For more

information contact

031 277 8420 or

email donald@

primelife.co.za

The Loerie awards

light up the Durban

ICC from august 10

to august 16. For

more information

contact 01 1 447

6889 or info@

loerie.com.

On 19 august at

18.00 for 18.30

the gallery will

be launching the

artisan Jewellery

Collection, a new

exclusive range of

jewellery by some

of our top local

jewellers.

How to be busy and important with all things happening in and around

Durban

The Taste of

durban transforms

Suncoast Casino

into foodie heaven

with three days of

eating, drinking and

entertainment from

July 24 to July 26.

Eight of the city’s

hottest restaurants

will dish up in a

decadent alfresco

feast. Chef demos

also on offer. To

book phone 011 463

0355 or email alex@

tastefestivalssa.

co.za.

South Africa’s

leading gospel

ensemble, Joyous

Celebration presents

their 19th live

recording ‘Back to

the Cross’ at the

durban iCC July 31.

Be uplifted through

their traditional

hymns and original

Iconic, not to be missed: the glamorous Vodacom durban July hits our shores on July 4, at its usual home on the greyville Racecourse. The 119th edition of the July promises to be amazing as always, themed ‘The Captain’s Table’. Call 031 314 1631 or visit www.vodacomdurbanjuly.co.za to book tickets.

Follow us on Facebook ThedurbanCityMag for up to date events or if you’re having an event email us [email protected]

JULAUG


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Screen Shine comes in 8ml (R99), 30ml (R179) and 100ml (R299) bottles, and is available from Incredible Connection and iStores around the country.

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Timelessness

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Florida Road – a strip in Durban with charm and history.

Whispers of yesteryear mix with bright sparks of the future.

In the second of our Regeneration Series, we take a look at

what is being done to reshape this iconic area. . .

Timelessnesson Florida Road

Words Jodi van Wyk


If you are from Durban – or even

anywhere in KZN – one place you

can’t forget is Florida Road. If

nothing else, you will remember the

vibe of the strip even if you only

visit once. It is iconic, undoubtedly, an

institution in greater Durban that has

stood whatever tests time has bandied

about.

Admittedly in recent years, Florida

Road began to degenerate. The decay

was not only physical but seemingly

moral, with uncontrolled nightlife

and alleged underhanded dealings

becoming commonplace. But – and

here is one of the reasons I truly love

the spirit of Durban – it is beginning

to turn around. Through the tenacity

of a core group, Florida Road is slowly

starting to reinvent itself; the olde

world charm is filtering in again and

history begins to peek through the

cracks that had begun to show. The

resurgence in Florida Road thus far has

been remarkable: when I drove down

to research this piece I was pleasantly

surprised at how much the street has

changed. It’s clean and bright, warm

and inviting. Shop fronts are looking

sharper, greenery is beginning to

sprout and it is evident that pride is

being poured back into Florida Road.

The beauty of Florida Road lies in the

blend: like an expertly made mocha

the sidewalk cafés mix with trendy

eateries and older buildings, creating

a gorgeous synthesis. The tree-lined

streets would tell stories, if they could,

of the history of Florida Road (did

you know that the first municipal

tramline in South Africa was laid in

Florida Road around 1892 – when

horses provided the motive power?).

The Edwardian-era structures – think

the Quarters Hotel – bring an air of

nostalgia you would be hard-pressed

to find anywhere else in Durban; some

are more than a century old. The

distinguishing urban hum of Florida

Road, combined with the ongoing

rejuvenation, has turned the stretch

between Sandile Thusi and Innes Road

into a fashionable spot. Places like ci

gusta! – an Italian ice cream parlour,

lend a fun element to Florida Road:

aiming to satisfy a quirky element for

the younger, creative crowd.

One of the main tenets behind

Florida Road’s resurgence is the

area’s Urban Improvement Precinct

Regeneration Feature


CONTACT INFO & BOOKINGS:Tel: 031 303 2689

Mobile: +27 72 656 9118 | +27 81 395 9669 E-mail: [email protected] | [email protected]

149 Florida Road | Durban

Instagram: zorka_social_loungeTwitter: @Zorka_Lounge

Facebook: Zorka Social-Lounge

Zorka Social Lounge is not just daring in its decór but also in its menu. It is a culmination of cultures, music, cuisines and

experiences. Be it a romantic interlude, birthday bash, a corporate event or leisure lounging over a drink, Zorka is perfect to host

exclusive small intimate affairs to large functions.

EXPERIENCE A TRUE DURBAN VIBE JOIN US FOR LUNCH, DINNER OR DRINKS

BUSINESS HOURS: SUNDAY - WEDNESDAY: 11AM - 11PM THURSDAY - SATURDAY: 11AM - 2AM

(UIP). Urban MGT’s Cara Reilly said the role of

the UIP is to manage the symptoms of urban

decay and in so doing become the champions

for the revitalization of Florida Road. “This is a

landmark location, truly the heart of the Berea

and a key Durban neighbourhood. Property

owners and residents have invested deeply

into Florida Road and we want to protect the

area from degrading.” She continued that the

baseline approach to this urban management are

physical interventions, making visible changes

with cleaning, maintenance and security services.

“These start to change perception and work

towards slowly improving investor confidence.

As we progress, these changes will increase until

we get to the pinnacle of urban management and

that is creating exceptional experiences of the

place - remembering of course that our cleaning

and security base level is never lost.” The UIP has

established a firm relationship with the Ethekwini

Municipality and residents, which has yielded

positive results thus far. Challenges still exist,

though, in the form of car guards, vagrants and

nightlife, which becomes uncontrolled at times,

said Cara. “But we are here to listen. To give

the residents a voice and gain trust, building

imagesToP LeFT Locks placed in memory of our beloved Madiba, similar to the now removed lock bridge in Paris ToP MiddLe Bruskies is one of the many restaurants found on Florida road. ToP RighT The vibe is all about the modern, city styled people. BoTToM LeFT Classic Durban architecture and style is preserved in the buildings BoTToM RighT Velvet Lounge is found in a house dating back to the early 1900’s.


Because our family are the friends we have found along the way. They are the people who have broken bread with us,

been part of our journey, sat at our table as we celebrated milestones.

Our home is literally where our heart is –

and our heart is in Durban. In the streets of this neighborhood.

On these sidewalks.

To this end, we have committed to making sure that we are proud of the home we host you in. We do this by

choosing to be part of the Florida Road UIP (Urban Improvement Precinct)

Not just from today, but as always. Because our home is your home -

and we should be proud of it.

“When you visit our home, SPIGA,

you’re becoming a part of something greater than just

a meal-

casa mia. casa tua.

Marco Santoniccolo

you’re joining our family.”

031 312 1099

Customer Care Line 0861 1EUROP or

0861 138 767 | www.europa.co.za

ARUP HOUSE, 167 FLORIDA ROAD,

DURBAN


uniqueness of the Florida Road

fabric. “I envisage a time in the

very near future where derelict old

buildings will be returned to their

former glory and where the greedy

perpetrators of this wanton decay

will find it uneconomical to continue

participating in this gratuitous

destruction of our heritage.”

Zorka Lounge, co-owned by Futhi

Maluleka and Siya Majozi, is one

of the new kids on the block, but

already feels part of the Florida Road

fabric. They feel Florida Road has

become a hub of entertainment in

Durban, and believe this has changed

the way business is done in the

area, saying more vibey spots have

become the preference. “We would

like to see more transformation in

terms of business, the unreasonable

red tape imposed by some unethical

officials and territorial business

owners,” they said.

Another popular spot is Spiga

D’oro, which has been around since

2001. When they opened, owner

Marco Santoniccolo recalls Florida

Road being a “suburban type high

street”. He recalled tea rooms – no

clubs – and Yorgo’s Greek Taverna,

a Gruta Portuguese Restaurant and

Butcher Boys. “The rest is history,”

he said. Marco tells us the impact of

the UIP is visible in the maintenance

of public spaces. “I commend the

body engagement to realise some of

the long standing dreams with the

municipality to become a “must go”

place if you are a local or a tourist.”

He hopes that the future will see

Florida Road earning its own street

identity.

And the list of intriguing businesses

does not end: Mojo Cairo is the

ultimate in ‘chill spots’. They have a

list of hot drinks including chai tea

and a gorgeous hot chocolate, and

confidence and pride in Florida

Road. It’s a restoration, really. I’d

like to think that once Florida Road

regains its former glory it will have

a knock-on effect. We’ve got to

give Durban a reason to be proud of

Florida Road again.”

Derek Kemp has lived in the area

for 21 years and remembers it as

much quieter, with many properties

only occupied by residents,

some of whom lived and worked

from home. Kemp, who is on the

Community Policing Forum, believes

efforts like the UIP have brought

about a tangible improvement.

He acknowledged the efforts in

removing the car guards from the

road, who were not controlled and

hopes for more success in this area:

“I sincerely hope that the UIP is

supported in its efforts to create a

tourist friendly space that is safe

and is an area that families will feel

comfortable to visit for meals and

entertainment,” he said.

Steve McCarroll from the Beekman

Group has been on Florida Road

for almost a decade. Although he

rarely visits the building because

he has “great tenants”, he reflects

on Florida Road with enjoyment.

“I enjoy Florida Road, from two

aspects: the restaurants and

investment growth.” He expressed

pleasure at the regeneration of the

area and hoped it would continue.

“A cleaner and more secure Florida

Road will emerge, but not without

effort!”

Europa is one of many eateries on

Florida Road, opened in October

2002 in a new building that was

previously occupied by a small

residence. Owner Mike Holland

said the ‘fabric’ of Florida Road

was characterised by an even split

between residences and businesses,

mainly restaurants, attracting

trendy residents and customers. He

believes the urban regeneration is

absolutely critical. He mentioned

the quaint architecture of the

city, saying it contributes to the


imagesToP LeFT A modern day church has made Florida Rd home ToP RighT Africa Art Centre house a studio in front and apartments at the back BoTToM LeFT A scooter - but you knew that! BoTToM RighT The culutral diversity highlights the new Durban that has emerged and is showing other cities how to integrate suburbs.

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Regeneration Feature

an intimate smoke lounge where

relaxation is non-negotiable. Owner

Adam Noaman is pleased with the

betterment of noise levels and

safety conditions.

Derryck Myers of Butcher Boys –

which opened in 1999 - has been on

Florida Road since 1990. He thinks

of his 25 years of trading fondly,

sharing how Florida Road has

gone from a “white” destination to

a more cosmopolitan feel, which

has had a positive spin off on

most businesses. He also said the

road has gone through some ups

and downs. “But I feel that since

the involvement of the UIP there

have been some positive changes

and the area has improved. We

have also undergone quite a big

renovation of Butcher Boys. I’d like


120 Florida Rd, Durban 4001 031 303 8133

[email protected]

Fine Art BronzesFraming RestorationHand Gilded Frames

to see this become an ‘Umhlanga

style’ strip where tourists and local

feel welcome and safe to visit,

particularly in the evenings.”

When Joy Reynolds of Elizabeth

Gordon Gallery first arrived on

Florida Road 14 years ago it was

less populated, with more offices

and shops. She acknowledged

the efforts of the UIP to introduce

uniformed car guards to the area,

but noted this has not gone as

planned and the self-appointed

guards are now back. She said

she would like to see this change,

and early morning clean ups after

weekend littering.

Florida Road is arguably the

heartbeat of Durban; the area is

brimming with potential. Efforts

like the UIP, coupled with the

determination of residents – both

new and old – and the industry

of business will only see the area

flourish. It is thick with nostalgia,

reminiscent of the Durban of

old, but still tingles with the

gentle breeze of the future. We

look forward to witnessing the

restoration of this integral piece of

the Durban fabric.


SPOONFul OF ROXI…makes the medicine go down. really, even just five minutes in the sugary company of Roxi Wardman will make you smile – in the most delightful way, as mary poppins would say. the Masterchef SA season three winner is an absolute treat; we got to spend a morning with her to talk about her journey thus far, and life after winning SA’s biggest cooking show.

Foodie Feature

Whenever I interview

someone I pick a well-

known restaurant (I have

no idea why; old journo

habits die hard, I guess). I

have never done an interview on the beachfront

around 8am, but I’m very glad Roxi Wardman

was the first. She was easy to spot, dressed in

her trademark leopard print, from head-to-toe.

Of course, I had donned the animal print for

the occasion as well! “I was actually born in

Polokwane,” is the first thing Roxi tells me after

settling down. “We moved around a lot; I actually

used to tell people that my parents were gypsies.

I went to, like, 10 different schools.” Although it

seems improbable from her bubbly personality

Roxi, who grew up an only girl with two older

brothers, says she was quite shy as a child. “I was

a proper tomboy, always two steps behind my

brothers. Climbing trees, running around with

them and their friends outdoors. Otherwise, I

pretty much kept to myself.”

But the kitchen soon became more interesting

than rough and tumbling. “I loved to play

‘kitchen’ and my mother never discouraged

me – she let me go wild, even if I made a mess.

My first successful dish was a chocolate chiffon

cake, which tasted great.” She pauses to giggle.

“Unless my family and friends were lying to me!”

Roxi was betwixt and between during high

school. “Varsity was not really an option for me

and I didn’t quite know what I wanted to do. I

thought I’d become an actress at one stage…

but one thing never changed. I was always

cooking.” Roxi found her way back to Durban

from Mpumalanga, where her family was living at

the time, and started work as an administration

clerk at Sappi Cycle. “It was just a job; I wasn’t

happy. Living alone, I had to feed myself and this

was when I learnt to experiment and have fun

with food. Of course, there were those days I ate

viennas on bread. I still quite like those, actually!”

She soon moved on from Sappi Cycle, joining

Transet as a train driving assistant. “I’m random,

I know,” she smiles brightly when she tells this

part of her story. “You know, it was fun. My job

was to assist the driver en route. If anything

happened, I’d have to go out and check the train

out. I was with Transet for four years when I

started itching again.”

Words Jodi van WykPhotos Angelique Dippenaar


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She first plucked up the nerve to

audition for MasterChef SA season

two, but it went awry. “I made a cake

with mousse and brandy cherries,

and it had to be the hottest day of

the century. I had a small cooler

bag and I cut the cake in half to try

to keep it cool. Of course it melted

and I backed out.” When season

three rolled around Roxi, with some

urging from her fiancé Byron, was

determined to make it work – this

time, she prepared a deconstructed

red velvet cupcake with pecan nut

twirl and ice cream. “Right from the

beginning, I had to be confident. I

was in front of a panel, answering

questions quickly from chefs, so

I couldn’t be shy.” Roxi made it

through to the hot auditions, again

choosing to prepare something

sweet: this time, a Guinness stout

chocolate cake with whiskey. “That

immediately set me apart, because

nearly everyone else made savoury

dishes.”

Roxi says her goal was always to

make it to the top 12 on the show.

Anything beyond that was initially

just a bonus. But as the show

progressed, she found her confidence

growing. “For every week I wasn’t

sent home, I realigned my goal. I

looked at it like Survivor; if I could

just outlast everyone else, I had

it.” The final cook-off presented a

twist from producers, which Roxi

still cannot believe happened.

“Everything was set up…the red

carpet, the stage…we thought they

would announce the winner, but

when I heard we’d have to wait for

the live broadcast I almost fainted.”

Six months later, when she eventually

heard her name announced as winner

of season three, all that poured out

of Roxi was pure relief. “I’ve heard

people say I looked emotionless on

television but I was just stunned. It

was over, and I’d won.”

If anything, Roxi thanks MasterChef

for giving her one thing she did not

have before she entered: confidence.

“I’m not scared of crowds, of

talking to strangers, of talking

about myself. I’m proud of myself

and my food. MasterChef taught

me that if I work hard enough at

something, it will happen.” Which,

of course, she has every right to be.

Life after MasterChef has been a

blur of interviews, excitement and

progression for Roxi, which she is

relishing. She has just opened her

own café called ‘Spoonful Eatery’.

“We’ll divide the menu into spoonfuls

of sunshine, for the light meals, sugar

for the sweet things

and delicious for the

comfort food. I’m super

excited but I don’t

want to rush it. To me,

food is happiness. The

kitchen is my happy

place. When I talk about

‘shopping’, I don’t mean

clothes. I mean up and

down the food aisles.”

She’d love to do a talk

show later down the line, as well

as a recipe book. “But I don’t really

follow recipes,” she giggles. “I have

one messed up book that only I

understand!”

And the last question I had for Roxi:

how does it feel to be the third

consecutive Durban MasterChef? She

laughs and then smirks. “Hey, there’s

something in the water here. I think

Durban chefs keep winning, because

we cook like we live: relaxed, chilled,

no panic. And in Durban, we’ve got

passion. I love my city!”


Wet, wild and wonderful

Ushaka Marine World Theme parks are the candy land of our generation. The place where Mum, Dad (and Gran and Gramps, if they’re so inclined) can spread out a blanket and relax while the kiddies run wild. Adults never have to hear the words “I’m bored” in a theme park, because there is simply so much to do. Here in Durban, we have one of the world’s most amazing parks on our Golden Mile: Ushaka Marine World!

City Adventure Feature


When I was growing

up in the sunny

bowl of Durban, I

was not a fan of

school excursions

(I never quite figured out why, though).

But I recall one particular outing that I

enjoyed – the old Sea World. Dolphins

that splashed so close I felt the water

hit my little nose. I fell in love with the

sea and those lovable creatures on

that day. So, fast forward roughly 20

years and though Sea World is no more,

it now exists among 16 hectares of

indescribable fun!

Ushaka Marine World is a treat; one of

our city’s brightest stars. Africa’s largest

marine theme park was opened in April

2004 and took three years to construct

at a cost of R700m. Located on the

beachfront near the Durban Harbour

Ushaka not only brought fun and

games to our city, but injected the first

glimpse of life back into the previously

run down Durban Point area. What

makes Ushaka unique is its variety; the

interesting blend of things to do, see

and eat ensure that no matter what

your flavour is, you don’t go home

feeling as though you’ve wasted a day.

Let’s begin at Ushaka Sea World, which

houses the fifth largest aquarium in the

world: 32 tanks holding 17 500 cubic

metres of water, 300 species of marine

life and 10 000 sea creatures. The

actual aquarium is amazing, designed

within five real shipwrecks. You enter

through the imposing 1920s Phantom

Ship, which stands tall over the theme

park, and then go underground.

Children will love the large tanks with

(mostly) friendly creatures that come

right up to the window to say hello.

A variety of shark species, large rays,

gamefish and local fish swim freely in

their huge homes; the interior of the

ship makes for an ultra-cool experience

while you walk around getting to know

the sea life. if you feel like getting up

close and personal there is the animal

encounter, where you can snorkel with

thousands of fish in the lagoon, or

(if you’re a bit braver than most) try

10


Dolphin Show


Cargo Hold Restaurant

The Lazy River

The Aquarium


shark cage diving or walking on the

aquarium floor with a trained ocean

diver.

If your children – or you – like a

thrill then the dangerous creatures

exhibit is for you; it includes reptiles,

amphibians and arachnids and

some local and exotic animals…think

rock pythons, Nile crocodiles and

tarantulas. And, just so you’re aware,

no visit to Ushaka is complete without

watching the famous dolphin show,

where the adorable smiling animals

put on quite the performance. Ushaka

also has a seal and penguin show,

unique to their aquarium. There is

penguin, shark and ray feeding at

certain times during the day.

When you have walked around the

aquarium…Wet ‘n Wild beckons. It

really does! With its array of crazy

tubes, rides and slides, it is the

ultimate way to enjoy Durban’s

gorgeous weather and have a

boatload of fun. For those who (like

me) are not too crazy about the wild

rides, the lazy river is great. Hop onto

a tube and float through the ship

wreck and past some of the aquarium

tanks. The body tornado water slide

– the first of its kind in South Africa

– will blow you away! Or, if you’re

an adrenaline junkie, dare to try the

high speed slides – Ushaka has the

highest water slide in the Southern

hemisphere! Wet ‘n Wild has a large

grassy patch and a few little food

outlets where you can rest once

you’ve worked up an appetite.

Oh, yes. Appetite! You definitely won’t

go hungry – the Phantom Ship houses

Cargo Hold with a unique wall-sized

shark aquarium visible from the dining

areas. It also hosts Upper Deck, where

you will drink in panoramic views

of Ushaka Beach. Moyo’s is iconic:

jutting out over the pier and giving

you a scintillating dining experience.

The Village Walk is reminiscent of a

traditional African Village, with cafes,

well-known restaurants and boutique

shops. My favourite part of the walk

is the popular mime artists with their

silver faces – careful or they will give

you a delicious fright when they land

in front of you and expertly mimic

your pose!

Ushaka just gets the recipe right. It’s

the perfect way to enjoy the beach

experience without simply pitching

an umbrella and rolling in the sand.

The beach is there if you want to do

that, but behind you is a plethora of

fun, food and adrenaline that calls out

very loudly. It’s one of those places

you can keep visiting and always find

something new to enjoy – yes please!

Address | 1 King Shaka Avenue,Point , Durban

TeL | 031 328 8000WeB | www.ushakamarineworld.co.za

Dolphin Show

Dangerous Creatures Exhibit



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Project Scouted Feature


The

There is this thing called ‘The X Factor’. If you, like me, watch a copious amount of

reality television then you’d have heard it before. But I’ve never had someone accurately

define it. Most would say: ‘I can’t explain it…but I’ll know it when I see it.” And generally,

that’s how it works. When you’ve found it you just know. That is the perfect way to

describe 17-year-old Sansha Lambert, the winner of Project Scouted Cycle II.

‘Sansha’Factor

I met the sultry Sansha Lambert

on a slightly chilly Tuesday

morning; there was I, affecting

some measure of cool while

desperately trying to stop my

teeth from chattering and there

she was – nonchalantly sipping a

hot chocolate as though she was

just born fabulous. Sansha beat

out 113 other hopefuls to win the

coveted Project Scouted title; she

did it without fuss or bother which,

I understood within minutes of

being in her company, is simply how

Sansha does life.

Let’s back it up just a tad. What is

Project Scouted, you might ask? It

is the brainchild of Lee Folkard, of

Lee Folkard Photography, who holds

yearly photography competitions.

Project Scouted II follows the

highly successful Project Scouted

I; basically, ‘scouts’ are appointed

to look for ‘talent’ through various

social media channels. Once scouted,

the girls activate their involvement

by attending phase one, which this

year was a photo booth challenge

Words Jodi van Wyk

Photos Lee Folkard, Roy Esterhuysen

& Caroline Burn


at Hashtag. The project spanned 11

phases, each one with a different

photographer and theme. After each

phase the number of girls diminishes

until the top three participate in a

final photographic showdown.

Limpopo-born Sansha had her

first taste of the project when her

friend got scouted during cycle

one. Without any prior modelling

experience Sansha and her sister

Tanielle decided to enter cycle two.

“I was scouted by Warren Gabin

and was on #TeamBrotherBear. Our

motto was so cool – ‘be you and

they’ll see you’.” Sansha remembers

being very nervous at phase one.

“But it went by so fast. In the photo

booth and out, and I literally went

home afterwards. My sister and I

both got through phase one, which

was cool.” Although Tanielle didn’t

make the cut in phase two, Sansha

continued putting her best foot

forward. “I was sad I’d have to do it

without my sister but she cheered

me on.” She recalls the cuts being

more difficult with every phase.

“I made a great friend in Kristen

Oldewage and we kept hoping we

would make it through each phase.”

The final phase, a stylised shoot in

a theme park, saw the girls dressed

in Larisa MODA bridal gowns and

once off pieces. But Sansha was not

convinced the top spot was hers. “I

didn’t expect to win. So when Lee

told me I was the winner, I cried! I

have never really won anything so

this was major. To know the judges

picked me out of hundreds of girls is

very humbling.”

During each phase the judges made

their decisions on which girls to

cut, in isolation. But their decision

imagesToP Sansha getting her make-up done during one of the phasesBoTToM LeFT Her winning shoot with Lee Folkard; getting creative with nature!BoTToM RighT Phase seven was a sexy shoot at Thompson’s Bay, in Salt Rock BoTToM LeFT The final phase: Sansha dressed in Larisa Moda with one half of The Brissett TwinsoPPoSiTe Page Sansha flashes her impish personality

Project Scouted Feature


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to give top honours to Sansha was

unanimous. Lee believes it was

her consistency that gave her the

edge. “Sansha was under the radar.

Although she never won a phase,

she was always noticed. The video

guys loved her, as did the public.

After every phase it would be: ‘hey,

who’s that girl?’ and the answer

would generally be Sansha. The

results were varied after the final

phase, but Sansha was the clear

winner.”

Sansha’s fondest memories of the

project include the Top 25 phase:

modelling in the Shoelaced Clothing

fashion show at The Factory Café.

Also quite memorable was losing

her cascading waves of hair during

the project makeovers at Gerald

Wells. Head stylist Nic Anamourlis

braided her hair and snipped it off.

“I panicked for a bit, but I’m happy

I did it!” (Sidebar - The tousled bob

she sports now is positively made

for her!) The beauty, who describes

herself as funny and sporty, wants

to come back in the next cycle,

possibly as a scout. “If Lee will have

me around,” she grins.

Lee is thoroughly impressed with

the success of cycle two. “This time,

we had a better batch of people.

The increase in sponsors helped

drive the project from strength to

strength. It was so well-supported;

every phase had a crowd.” And

what about cycle three? (I had to

ask). Lee takes a sip of his favourite,

a cortado, and winks. “There will be

a cycle three, but I have to take a

bit of a break before I start working

with that. I can promise it’s going

to be bigger and better – we are

going to launch the official Project

Scouted website soon.”


of the City Top Chefs

Preparation. Professionalism. Precision. Just a few of the words that come to mind when one describes some of Durban’s top chefs. They are dynamos in the kitchen; masters of their culinary craft and passionate about their ingredients. Now, what happens when you throw together

a scintillating mix of talent in one kitchen? A blend of magical aromas and batter of aesthetic pleasure. Four of Durban’s best chefs gave us a taste of their inspiration.

Words By Jodi van Wyk


City Chef Feature

Chef Kevin Joseph

Chef Chris Black

Edition 3 The CiTy Magazine 37 Edition 3 The CiTy Magazine 37

Chef Dean Uren

Chef Warren Frantz


What made you become a chef? Probably bad boarding

school food! No, really it was more a choice of hospitality.

Three years later after graduating from hotel school, I

simply found my niche in the kitchen.

describe your first ‘kitchen’ experience. My first

experiences were at the World Trade Centre. As a training

chef you had to do many things but always under the

watchful eye of the senior chefs who pushed you and

managed your performance.

What kind of food do you specialise in? Definitely in cold

kitchen preparation, appetisers, terrines as well as seafood

dishes. Signature dishes would be any type of homemade

ravioli or a great apple tarte tatin.

how do you balance family time with working hours in the restaurant? Balance is not a phrase that sits well; this

industry consumes your life in many ways, but putting in the

hours is really the only way to succeed in it.

do you feel like cooking when you get home? Seldom, but

when I do, everyone loves it. Apparently, it tastes great.

What is your opinion on the concept of ‘Masterchef’? It’s

a good, competitive real life scenario most people can

relate to. So many more people are now cooking and being

creative, blowing the dust off the old cook books and

becoming engaged with food.

What is your unbreakable kitchen rule? Do it well or not at

all.

What would we find in your fridge right now? Olive

tapenade, lemons, aged cheese, lots of fruit, sour dough.

Chef Dean Uren Executive Chef – Fairmont Zimbali Resort

Chef Warren FrantzExecutive Chef – Ushaka Marine World

What made you become a chef? I actually wanted to

become an architect. I started working at a fine dining

restaurant at a five star hotel for extra cash. I saw these

German and Austrian chefs, how passionate they and fell in

love.

What kind of food do you specialise in? To name one I

would go with the Trio of Salmon – a compilation of salmon

trout, confit and tartare with capers, shallots and dill

accompanied by a baby salad; beef fillet with crushed new

potatoes, topped with feta, blue cheese, fig preserve and

rosemary truffle jus.

how do you balance family life with working hours in the restaurant? When I’m with my family they are my number

one priority, then work and social life and me-time. I’ve

found a good balance.

do you feel like cooking when you get home? I certainly

don’t.

What is your opinion on the concept of ‘Masterchef’?

Awesome, however I sometimes feel it’s rigged.

What is your unbreakable kitchen rule? Keep it simple and

always use a sharp knife.

What is your current favourite food ingredient? Olive

oil, lime, vanilla pod, fresh herbs…to a really good quality

Himalayan crystal salt.

Address | 5 Corkwood Drive,Zimbali Estate

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Address | 1, King Shaka Ave, Point, Durban

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Chef Chris Black Executive Chef – Lupa Osteria

What made you become a chef? I went overseas after

school and the only work I could find was at a restaurant in

Sydney. Nineteen years later I still love the kitchen.

What kind of food do you specialise in? Pizza and fresh

pasta. While it is true that many outlets sell great dry pasta,

I think nothing compares to a fresh pasta.

how do you balance family life with working hours in the restaurant? I’ve just had a baby girl, so it’s family first.

do you feel like cooking when you get home? I actually do.

Though, my wife is an amazing cook so I’m content to let

her do the cooking.

What is your opinion on the concept of ‘Masterchef’? I

think it’s excellent; it brings awareness to what we do. I

love that people out there with crazy talents are being

acknowledged in the kitchen for making anything from a pie

to a cake. It can only get better.

What is your unbreakable kitchen rule? Show respect in the

kitchen. I don’t like staff being unkind to each other.

What is youR favourite food? My wife’s lasagne. Mine

doesn’t even come close.

What would we find in your fridge right now? Fresh pasta,

pesto, eggs and milk. And always a bottle of wine.

What made you become a chef? Becoming a chef was more

an accident than a choice for me, but in saying so, cooking

has always been a big part of my childhood.

What does food mean to you? I love creating unique and

exciting flavours with the ingredients available without

interfering with the original flavours.

how do you balance family time with working hours in the restaurant? My wife takes the reins when it comes to our

family life, allowing me the time and space my job requires

while insisting I never lose sight of my family obligations.

do you feel like cooking when you get home? Always. I am

always excited to show my wife and two boys some of my

new creations, as they are my most honest critics.

What is your opinion on the concept of ‘Masterchef’?

Lovely ideas showcasing that you don’t have to be a

professional to appreciate and prepare good quality food.

What is your unbreakable kitchen rule? Cleanliness and

discipline.

What would we find in your fridge right now? Foie Gras,

Wagyu Beef, always fresh vegetables, lots of butter and

cream.

What is your current favourite food ingredient? Beef short

rib and almond paste.

Chef Kevin Joseph Executive Chef – The Oyster Box Hotel

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TeL | 031 765 3059

Address | Lupa Westville, 124 Jan Hofmeyr Road, Westville

TeL | 031 266 8793

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deVeLoPingDURBAN

Words By Justin Scott

There is a unique software development culture in

Durban that has the potential to turn Durban into

the next Silicon Valley. We speak to a few local

companies to give us insight into what it’s like to be

building global software in Durban.


that they are able to offer globally —

yes, we said globally — competitive

products. The Internet has made the

world a small place and, with some

of the smartest minds right here in

Durban, these companies are out there

making their mark.

We know that there are many more

development companies in and

around Durban, all of whom are doing

exceptional work (and we hope that

they get hold of us so that we can do a

follow-up story – Ed) but in just these

five companies are solutions that have

been developed for SA companies

like LexisNexis, SA Home Loans, Sage,

Microsoft and more.

Finding clients that can afford what is

required for custom software is a little

harder in Durban and in most cases

these tech companies have had to find

customers outside the city or province

— sometimes even the country — to

fund themselves. The returns, though,

for those customers is generally

exceptional and the custom software

changes business’s competitive

advantage.

Access to real venture capital is

another of the challenges faced by

Durban companies and one which they

have to work around. Funding is easier

in the US, but here local development

companies need to move ideas from

concept to cash generating a lot faster

than their international counterparts. In

some ways this is a hidden benefit, as is

keeps the businesses agile, but it does

reduce the amount of time given to

When you think of

global software

development, you

think of Silicon

Valley, Google,

Facebook, Microsoft, Uber and all the

other software giants that have been

spawned on the east coast of America

and then gone on to international

success. Silicon Valley has become the

home of start-ups, venture capital and

acquisitions that boggle your mind, but

the reality is that Silicon Valley is less

about a geographic location and more

about a perception.

So what is that perception? One of a

group of like-minded technologists

with a desire to use software to change

the world that we live in, all carried

out in a place that offers an interesting

lifestyle of coffee shops and broad

walkways, that see bicycles and the

fitness-crazy juggling the next big thing

while staying fit and healthy. Silicon

Valley is a lifestyle. And that is where

this story travels back across the world

and lands on the east coast of Africa, in

KZN, in a city called Durban.

Durban has a strong development

community that is attracting some

of the best talent in the country, if

not the world, and is a hidden gem

when it comes to offering a lifestyle/

work experience that is on a par, if

not surpassing, what some of the big

international development cities offer.

We interviewed five Durban-based

companies, who all operate in the

information technology (IT) space

and what is clear is that Durban is an

emerging competitor when it comes to

the whole package. These companies

range from those with a handful of staff

to ones with over a thousand people

in one building, all working on building

software. These six businesses shared

with us some of their accomplishments,

their business challenges and the

challenges of being a software

company based in Durban.

What is common amongst all of these

development companies is the fact


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innovation while local businesses push

hard to pay their bills.

One of the biggest software companies

in South Africa is found in Umhlanga.

Derivco, a global developer of online

casino games, employs over 1000

staff and has been going for close on

20 years, with offices in Europe, Asia

and the UK. This software pioneer

started out like all great software

companies, with three guys working

out of a bedroom to launch the very

first online casino, and it has worked

hard to make it to where it is today.

Derivco continues to grow and, while

they admit that one of the greatest

challenges is to find talent that

matches their value and culture of high

performance, they are doing it. Derivco

is able to source top talent from all

around the world to come and work

in its plush Durban offices. To some

degree, Derivco is Durban’s Google.

This company does a huge amount to

invest back into the dev community,

just like the others, running evenings

for developers to get together. Overall

the Durban developer community

works hard to connect through local

developer days and technology

sessions.

Another leading development company

is Immedia, which has nurtured a

culture that is innovative and unique

and this has many industry players

wondering how they do what they do

while based in Durban. This company

has also been around for close on 20

years and has morphed and grown to

what it is today through sheer tenacity


Software Development Feature


and visionary insight. Immedia develops

mobile solutions for SuperSport and

DStv and it continues to work with

Multichoice and Samsung in developing

innovative applications.

Companies like Chillisoft, UXFoundry

and Kaleidocode all agree that while

working as development companies is

great, attracting and retaining the right

talent is a challenge. This isn’t unique to

Durban and the same issues are faced

by leading development companies

throughout the world but, with a limited

pool of top talent in Durban, it is more

challenging here. The cost of acquiring

the best talent is also high, given that

most of the leading developers outside

Durban generally don’t think of Durban

as a development hot spot, so selling

the lifestyle along with the career

opportunities takes more work. Like

all highly competitive environments,

there is also the issue of poaching and

headhunting. Again, it’s a common

practice, but in a small development

community it doesn’t make for making

friends easily.

Patrick Carmody, Founder of

UxFoundry, believes that Durban’s

development community is competitive

in general but considers that the overall

development ecosystem needs more

attention. Carmody points to Derivco’s

success as proof that great things have

been accomplished right here, but he

feels that overall the development

ecosystem needs to be bolstered if we

want to stimulate more start-ups and

really put Durban on the map.

The success of Durban’s Development

environment needs to emulate Silicon

Valley’s success which was a result of

several elements — time: it began in

the ‘60s, and location: it grew out of

a large part of agricultural land that

was relatively cheap and located near

a great city. The infrastructure around

Silicon Valley is exceptional, with great

schools and colleges and universities,

like Stanford and Berkeley, right on

its doorstep. All of this combined to

develop a unique culture, one free of

old stereotypes and perceptions of how

mega companies should be created,

whilst still embracing risk-taking and

multi-culturalism.

The US based companies that make

their home in the valley rely on a

strategy that strives for excellence,

puts customer needs at the centre

of innovation and prizes fresh talent

and new ideas above all else – this is

no different to how our local Durban

companies are building themselves, so

the approach is right.

So why isn’t the Durban development

community doing better? The feeling

is that, although there is great talent,

with world-class products being

developed, and a culture of doggedness

combined with bucket-loads of tenacity,

it needs help. Durban’s stakeholders

still see Durban as a Sun, Sea and Surf

destination, while the development

community is showing that it is part of

the new economy, and not only part of

it, but also competing in it. Stakeholders

need to back the development

community which, thus far, has tackled

all of this.

The new economy players — for which

read our kids entering the job market

— aren’t looking for the traditional

type of workplace that was once only

found in Jo’burg or other large cities.

Work is more about a mix of lifestyle

and opportunity and our Durban-based

development companies can offer that

by the bucket-load. The new economy

also breaks all cultural, class and race

boundaries, seeking out intellect above

anything else. And again, our Durban

development companies have shown

that, with a simple Internet connection

and a great attitude, they have been

able to impact the way people address

software globally. If this is what our

developers have accomplished thus far,

imagine what is possible in future.

FabMags would like to thank the following companies for the great insight and

contribution:derivco

ChillisoftUxFoundry

Kaleidocodeimmedia

imagesPReViouS Page A mix showcasing the working environments of some of the local dev companies Main LeFT Dress code for teams is relaxed, highlighting Durban’s general style & vibe TeaM ToP The crew from Immedia in Umhlanga TeaM MiddLe Some of the staff from Derivco in Armstrong Drive TeaM BoTToM Chillisoft team from up in Hillcrest (more jeans than baggies - ED)


Travel Review


Life is busy. Understatement of the millennium,

I know. The business of publishing and

magazines is one of constant bustle, deadlines

and (nearly always) a tinge of panic. We

thrive on the adrenaline rush of pushing a

magazine through to print…and all of us have

experienced that whoosh when we hold the

glossy copy in our hands. But we – that’s

everyone from the bosses to sales ladies

to designers – need a break. And as with

everything else we do, we took a breather as

FABulously as we could: we hauled the entire

FabMags bunch and partners off for a weekend

at The Hatchery.

Words Jodi van Wyk


I don’t like to relax. No, that wasn’t a

typo – you read correctly. Whenever

I find time to breathe for a few

minutes I find my mind wandering

off until I’ve convinced myself

there’s something I’ve forgotten. My

phone is always fused to my hand,

beeping and blooping with emails and

the like. So, the first thing I noticed

when we arrived at The Hatchery on

a balmy Friday afternoon was the

complete lack of signal on my phone.

And…silence. That set the tone for the

entire weekend; the only ‘noise’ I heard

was the gentle lapping of water from

the picturesque river mouth and the

distant cry of a fish eagle as it flew

over.

The Hatchery – or, the Hatch as we

were calling it – is about a 45 minute

drive north, from Ballito. The dirt road

to access it is only part of the fun.

Rustic is the word that comes to mind;

we stepped out of our cars onto soft

pillows of sand and we loved wriggling

our toes around. Before our tummies

started rumbling we explored a little.

Little buildings are clustered together

around a communal kitchen area, all

facing a river mouth that separates you

from the Dokodweni Beach. You are

completely surrounded by sugarcane

and water, so it’s easy to feel cut off

from civilisation…just the right medicine

if you want to relax. The team started

off at the communal kitchen and eating

area, where we ended up spending

most of our time through the weekend.

The team of amazing ladies who live

on the premises looked after us from

the second we arrived. Penny, who has

been at the Hatch for years, and her

crew are phenomenal; they cook and

clean for you if you request it, or you

can order from the full menu if you

prefer. We enjoyed a braai together

by fire and candlelight – not even load

shedding bothered us. Of course, when

all the cellphones are off and the lights

have also gone poof, then you really

get into some good conversation. It

was so refreshing to sit around a fire with

our feet in sand, laughing and sharing

stories with each other.

The rooms at The Hatchery are homely

and comfortable. Beds (on wheels, how

absolutely cool is that?) are made from

wooden pallets and covered in soft,

downy bedding. The floors are cement

and give you a delicious fright when you

jump out of bed in the morning. Even

the shower, with its bucolic-type flooring

and one-way windows, makes you feel

as though you’re showering in the bush

– takes a bit of getting used to, but oh

what a feeling! Rooms sleep between

two and six adults, most with a double

bed and single beds, with an annexure

bathroom.

Let me just pause here to talk about

waking up to see the sun rise: I’ve

watched it half-heartedly through my

windscreen on the way to work, sure.

But waking up around 7am, seeing the

sky burning orange and a shimmer of

gold glittering across glassy water was

incomparable.

Travel Review


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delightful Caprice salad. You barely notice

the afternoon waning as the courses just

keep on coming: a mini-prawn bunny chow,

fish, Zulu sushi (seared beef fillet that makes

angels dance on your taste buds) ending

with camembert and fruit. The drinks flow,

of course, all served in enamel mugs. The

rules by which you must eat each course are

enforced by the staff, who laughingly give

you ‘strict’ instructions. We were very sad to

leave the Prawn Shak, having had another

afternoon of laughter (LOTS of laughter) and

storytelling. Of course, we were all stuffed

to the gills when we got back to The Hatch

on Saturday night, but we rustled up a fire in

a drum and enjoyed each other’s’ company

again.

Travel Review


If you’re into fishing, then The Hatchery is

right up your alley: the river mouth practically

screams “please fish here!” Most of the guys

trotted down and spent a few hours with their

rods, yielding some pleasing results. Now,

while the boys were fishing the girls had to

find something to do: we took photographs

(yes, we did!). The couples all took advantage

of the gorgeous surroundings to snap a few

selfies with some of us going all the way and

doing full-on photo shoots. It’s perfect for a

rustic wedding as well! There’s an abundance

of ‘hangout’ spots so, if you want to be alone

for a while, you’ve got that option: there’s the

gin pool, the ‘chill zone’, the little ponds and a

deck that juts out over the river mouth…bliss, I

tell you. Play table tennis, or hop on a canoe if

that’s your flavour.

Sunday morning came by way too quickly. We

reluctantly packed up our bags, all the while

admiring that stunning view and breathing in

the air around us…clean, fresh, unpolluted…

wow. Just wow. The Hatchery was so many

wonderful things all rolled into one: it allowed

us to connect with each other in the most

organic way possible. Without most of the

‘luxuries’ we think we need every day, we found

different ways to pass the time without TV,

iPads and our cellphones. The close proximity

to nature and creation made us stop, pause

and reflect on how blessed we are to live the

lives we live. How we all work together as a

fluid team. How we desperately need that

‘pause’ in our lives, just to stop and take it all in.

At The Hatchery you are surrounded by such

overwhelming, unspoiled earthy purity, that you

can’t help but leave feeling absolutely refreshed

and rejuvenated. A few of us remarked that it

was tremendous how close this little jewel was

to us, a piece of heaven less than an hour away.

I would absolutely – and this goes for our entire

FabMags brood – recommend The Hatchery

for a weekend (or even longer) away. We also

recommend going in group, book out the whole

place with family or friends, it just completes

the entire package. You will come away feeling

like a new person, inside and out.

call us | 082 337 4572email | [email protected]

web | www.thehatchery.co.za

You’ll definitely find yourself taking loads of photos, and the odd selfie, given the amazing

surrounds of the Hatchery

There are so many places to take a load off and relax. All enhanced with the awesome

views no matter which way you look.


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an excellent mushroom and red wine

sauce. The large Rack of Ribs, which was

tasted (or should I say devoured) by

everyone at the table, offered tender meat

with a great basting sauce, which can

definitely be rated as one of the best! The

Chicken Mediterranean was a lovely, light

meal — a very tender chicken breast on a

bed of grilled butternut and feta topped

with fresh rocket.

Needless to say, with starters and mains

having been so scrumptious, we had high

hopes for dessert! We ordered a medley

of desserts — White Chocolate Panna

Cotta, Crème Brûlée, Malva Pudding and

Peppermint Crisp Pudding. Everything

was amazing and the perfect size, with the

White Chocolate Panna Cotta emerging

as the favourite after everyone had had

a taste. The special for the day was a

Chocolate Lava pudding served with ice

cream…decadent! It put a stupid grin on

my unashamed face.

The cappuccinos come with a small

Lindt chocolate (what a nice touch).

Laughter and good conversation allows

the restaurant to maintain a friendly

and inviting buzz. We left the restaurant

extremely satisfied, agreeing with the

positive comments in the comments book

on display. If you have not yet visited

Butcher Boys, we highly recommend that

you make a plan to do so!

Whether it’s for their special Thursday

Date Night offer, the Wednesday Boys’

Night or a family lunch or supper, you

won’t be disappointed.

When we arrived at

Butcher Boys, we

were greeted with a

warm welcome and a

friendly smile, which

immediately made us feel right at home.

After a brief chat with our host, Alan, we

couldn’t wait to look through the variety-

packed menu. Alan’s suggestion of

sharing a starter platter was perfect since

we simply couldn’t settle for ordering just

one thing on the menu. The platter arrived

quickly and was a masterpiece of great

flavours combined: the Rib Bruschetta,

with chorizo, bell peppers and barbeque

sauce topped with parmesan and basil

pesto, was the best we’d ever had, with an

excellent balance of flavours. The Chorizo

Chicken Livers were great — flawlessly

braised and the creamy chilli sauce was

faultless; something to be enjoyed by

everyone and not only die-hard chilli fans.

We loved the twist of the added chorizo

sausage pieces! The Calamari was as

tender as you could wish for, with just the

right amount of lemon-and-herb sauce to

soak up with the toasted bruschetta on

the side.

As we studied the menu while deciding

on our mains, Alan chatted to us about

Butcher Boys’ pride and joy — their steaks

and the process they use to age it, all

of which is done in-house. The Prime

Cuts board on the wall explains in detail

the meat choices on offer and all steaks

are wet- or dry-aged for between 25

and 35 days. We ordered the Rib Eye

Steak, which was basted and grilled to

perfection. It was tender and topped with

Restaurant Review

Words Lorinda Scott & Roxanne Daniels

Address 170 Florida Road,Morningside, Durban

TeL 031 312 8248 WeB www.butcherboysgrill.co.za

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ULINARY ADVENTURELaden with flavours from all corners of the world, including spicy, fruity and exoctic remnants

combined with the freshest of KwaZulu Natal’s local produce, gives our passengers the culinary journey of a lifetime.

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