KwaZulu Natal and Gauteng surrounding areas, South Africa 15-19 July 2021.

Hope SA responds to crisis

HOPE SA foundation, an NGO in South Africa has worked tirelessly to ensure that the hungry had a hot meal. With over 200 000 meals served since the onset of Covid-19 in Gauteng and KZN, Hope SA has impacted lives and given hope to communities.

Recent riots and looting in KZN and Gauteng, have resulted in the shortage of food supplies and basic necessities. With food distribution centres emptied and burnt; our blood banks looted, the trail of destruction has even left children and infants without food or diapers.

“I am grateful to the selfless South Africans and International organisations who have contributed to Hope SA foundation. Through this, HopeSA has been privileged to undertake the ongoing task to assist the needy” Namritha Sivsanker-CEO HopeSA Foundation.

This weekend Hope SA distributed in excess of 3000 food relief hampers for families, babies and pets, throughout the hardest hit areas in KZN.

It is so heartwarming to experience the spirit of selfless giving and unity amongst our people in South Africa and the international communities.

IT IS THROUGH YOUR KINDESS THE FLAME OF HOPE WILL CONTINUE TO IMPACT LIVES.

Please contact Namritha Sivsanker at This email address is being protected from spambots. You need JavaScript enabled to view it. to donate.
www.hopesa.org

Lolo Ntshiqa

The founder of the online thrifting marketplace Curated Fashion, assisting Peer2Peer selling of pre-owned garments, shares the valuable lessons she is learning from being a young, black, female entrepreneur in South Africa.

1. It’s not a race, it’s a marathon.

“Running a business is no smooth operation; and there is a temptation sometimes to make decisions as if you are running out of time, or try and take short-cuts in avoidance of the dirty hard work. This is a trap that I feel my generation falls for often. Unfortunately we were raised in the era of the microwave, and delayed gratification is a virtue we must acquire, especially when entering the business world. The vision for Curated Fashion came after four failed attempts with other business plans. I realized that when I slowed my pace, I could have quality creativity, and thoroughly assess my business and all its parts with a sober mind”.

2. Entrepreneurship changes who you are.

“The game of entrepreneurship transforms you as an individual. This is something that most leaders do not warn us about before we enter. The game is transformative because it forces you to expand your capacity of reasoning, problem-solving, empathizing, and consequently you begin to look at the world differently; with more maturity and clarity. During this process you may decide to have a change of lifestyle, or realize you share nothing in common with the friends or the lover who have. This is normal, and the change is beneficial in shaping you to be the kind of leader that is required to run your business successfully. Embrace the new you openly”.

3. Get back to basics.

“I realized after many failed business ideas that it is usually the most simple and elementary of ideas that become the most viable and successful. Just look at yourself and how your basic human needs are so simple. Your customers share the same basic needs, and if your business can respond to these straight-forward needs, you are on to something”.

4. It’s okay not to be okay.

“It is very common and normal for entrepreneurs to experience loneliness, depression, anxiety, or many other mental health illnesses during their journey. I have had many lonely times during the development of my e-commerce website because there were very few people who could relate to my career decision. Another contributor to my stress and anxiety was the scarceness of financial support to get me started. I know these issues are not unique to me, and many young entrepreneurs can relate. However, these are part of the highs and lows of this game, and we must try not to be so attached to our businesses that they take away our peace of mind, or take us to a dark place. Be okay with not being okay. Be okay with being broke, and having to miss out on a few events because all your money is going towards your business. Be okay with not meeting your goals in the set time. When you learn to be at peace in whatever circumstance you may find yourself in, you have the spirit to endure many other hardships that will be thrown at you in the future”.

5. Stay foolish.

“It is never a good idea to think you know everything because trust me, you will never know everything. Staying foolish allows you the space to make mistakes and learn. It also keeps you focused and on your toes, which is helpful especially in the technological world where every day, a new invention is replacing another. So my advice would be to network with other professionals often, read books about the past and the future, and ask questions as if you were a curious 5th grader”.

In keeping with their strong focus on history and heritage, the critically acclaimed Forage Restaurant, situated at the beautiful Wildekrans Wine Estate in the Botrivier region, will be hosting a historical culinary celebration on Heritage Day, Monday 24 September 2018 at 12 noon.

The Forage Restaurant concept with its emphasis on the history and heritage of the Cape is presenting an exceptional five course indigenous dining menu complete with wine pairing from the estate to celebrate. The Forage team goes back in time, recreating traditional food from the area, giving it a cosmopolitan spin while celebrating South Africans heritage, culture and history on a daily basis. Forage is the only restaurant in South Africa to do so.

Forage was inspired by the Khoisan (Indigenous people of the Northern Cape and a mixture of the original San hunter-gatherers and the later-arriving KhoiKhoi) who foraged the land for their daily food way back in the 1800s.Like their predecessors, the Forage chefs hunt for special wild weeds and home-grown edibles throughout the exquisite 1000 hectare Wildekrans Wine Estate. They also only harvest what nature allows them to and what they need.All other produce and ingredients are sourced from local artisans and farmers.

This special process happens under the watchful eye of internationally recognised executive chef, Greg Henderson. Having carefully selected his ingredients, he adds tried and tested cooking techniques of old, transforming them into 21st Century gastronomic adventures with modern flavour profiles.The result is a veritable showcase of regional, indigenous cuisine that highlights the South African culinary heritage and creates an exceptional dining experience that perfectly reflects the multi-layered flavours and culture of the Cape.

The Heritage Day menu offers a variety of unusual and delicious flavours spread across five delectable courses for R455. Optional wine pairing costs an additional R150.

Groenland - a deciduous fruit and port terrine with wild mustard snow, fallen nuts and apple textures paired with Wildekrans Sauvignon Blanc - In the early 1800s, the Elgin Valley was known as the Groenland which inspired settlements in the area where deciduous fruit farming was established by the Motleno brothers.

Houw Hoek 798 –Sewejaartjies – an oak smoked olive explosion with root petals, protea nectar, wild fennel foam and a fermented leek and rhizome paired with Wildekrans MCC Brut Rose 2015 - When Lady Ann Barnard passed over the Houw Hoek road in 1798, she saw quantities of the most brilliant everlasting flowers, pink with black hearts. These sewaartjies would later become the most recognisable exports of the Overberg.

Botrivier 1700 – Gouga – chicory butter short rib with wild wheat granola, whipped beef tallow, sweet corn textures and botterskorsie paired with Wildekrans Barrel Select Cape Blend 2014 - Before western occupation, the area was home to Khoi herders who pastured their livestock along the banks of the river up until the 17th century. To them, the river was known as gouga, which means “lots of fat and butter”.

Villiersdorp – 1922 Moskonfyt – Tricale Crusted Eland, moskonfyt, veld patat (little oaks roots), paired with Wildekrans wine Estate Barrel Select Shiraz 2014 - From the early 20th century, farming in Viliersdorp was mostly centred on grape growing for wine production. During the great depression (1929 – 1939) residents found an innovative way of utilising the harvest they have not been able to sell by turning the grapes into a preserve syrup or jam known locally as moskonfyt.

Heidelberg – 1817 Honeywood Farm – Honey Pollen – a fynbos honey explosion that includes honey comb shards, honey lavender sponge and amber honey ice cream - Caves within the conservancy contain artefacts and paintings ranging from the middle to late stone age and believed to be the work of hunter gatherers. By the time the earliest voyages from Europe called at the cape, the herders that of the Khoikho, occupied most of the coastal region, while the hunter-gatherers had moved to the mountainous areas or inland to areas not suitable for domestic livestock. Honeywood is a working honey farm, producing delicious fynbos honey which is available for sale to guests and retailers.

To explore this unique culinary feast, call 028 284 9488 or email This email address is being protected from spambots. You need JavaScript enabled to view it. to book.Regret no children under the age of 12 may be accommodated in the restaurant. Children will be accommodated at the tasting room and outside play