Table of contents for Sarie Decor 2021/2022 in SARIE

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Even though I don’t come from Namaqualand, it always feels as if I’m heading home when I take the N7 north. There are so many kitchens, stoeps and cattle kraals along the road that my thoughts wander to – places where, over the years, I have stopped as a stranger and left as a family member. Because that’s how it is – a Namaqualander doesn’t just greet you, they talk to you. Before you know it, you’ll be shown where to park your car and another place will be set at the table for you. And it’s no trouble at all, it’s just how they are. As Piet and Sarizé Retief, two dominees who were called to Garies, three, four years ago, learnt quickly: In this district, you never visit…

1 kg monkfish, cubed1 T and 1 t curry powder2 limes20 g butter A knife tip of cumin2 T crème fraîche Salt and freshly ground pepper200 ml coconut milk A few sprigs fresh coriander Place the cubes of fish into a dish. Sprinkle over 1 tablespoon of curry powder. Squeeze the juice of 1 lime over the fish and marinate in the fridge for 1 hour. Drain the fish and reserve the marinade. Melt the butter in a pan and fry the fish until brown on all sides. Stir in the cumin. Fry for another 10 minutes. Stir in the crème fraîche and the remaining curry powder. Season with salt and pepper and stir in the coconut milk with a wooden spoon. Add the zest and juice of the remaining…

Couscous. Rice. Bulgur. Pearled wheat. Pearl barley. All life savers. An ordinary mixed salad can easily be taken to new heights if you chop the ingredients a bit finer, fry something here and there and combine with one of the above. Isabella 1 sachet vegetable or chicken stock from Ina Paarman2 c boiling water2 c couscous or bulgur wheat1 T butter 1/2 c butternut, cut into small blocks 1/2 t cumin Lemon juice, to taste3–4 baby marrows Olive oil, to drizzle over Salt and pepper, to taste A few sprigs fresh thyme A handful pumpkin seeds, toasted Fruit: mango or strawberries, halved1 t oil1 T sesame oil1 T olive oil Preheat the oven to 180 °C. Add the vegetable stock to the boiling water and pour the mixture over the couscous. Leave…

If you’re a seasoned globe trotter, you will really appreciate Paternoster. The simplicity and beauty of one of the oldest fishing villages on the West Coast is a gem that deserves to be cherished. That’s why the Untiedts bought a holiday house here a few years ago – they had been looking for a place where they and their four children could find peace and quiet, and this is what Paternoster offered them. Their journey here started in the playground of the rich, Monte Carlo in Monaco, where David, from Johannesburg, and Helen, a farm girl from England, first met. They then travelled the world: from the south of France to the Balearic Islands, on a yacht in the Caribbean Islands, in a sports car across New England, a trip…

Theresa de Vries. The pastry queen. Those calls from Brandvlei are so precious. We chat and laugh. My day is made by a dry comment: ‘Now you’re talking, sister!’ I relearned the finer details of pastry-making from her. It always takes me back to my childhood and Ma Issie in her pantry standing at the green table. I got this lamb neck recipe from Theresa.Isabella ▪ 1 lamb neck per person, about 15 cm long▪ 10 ml fine salt▪ 4 peppercorns▪ 3 carrots, cut into chunks▪ 2 large onions, peeled and quartered▪ 3 celery sticks, cut into chunks▪ About 1,5 litres water▪ 10 ml melted butter▪ 10 ml flour FOR THE GLAZE ▪ 30 ml honey▪ 30 ml mustard Ask your butcher to neaten the neck by cutting it straight…

If you live in Cape Town and hit the road early in the morning, you should arrive at the Cederberg Ridge Lodge about two and a half hours later. The stone buildings are so well integrated with the spectacular landscape that it would be easy to drive past without noticing them. The lodge is roughly 10 minutes’ drive outside Clanwilliam on Kleinvlei, one of the oldest farms in the district. The main building was constructed with stones from the surrounding area. The huge floor-to-ceiling windows allow for expansive views of the magnificent scenery. The wild, wide countryside and rugged mountains are paradise for nature lovers. Wild-flower tours are offered in the flowering season (starting in August) and the during rest of the year there are various hiking trails to enjoy…

FOR THE MUSSELS ▪ 2 T Mount Ceder olive oil▪ 1 t butter▪ 1 onion, roughly chopped▪ 2 cloves garlic, roughly chopped▪ A handful fresh thyme▪ 3 kg fresh mussels in the shell▪ 1 c white wine FOR THE BOBOTIE MIXTURE ▪ 1 T butter▪ 2 T oil▪ 3 cloves garlic, finely chopped▪ 4 T masala▪ 2 onions, finely chopped▪ 2–3 c coconut cream▪ 1 T apricot jam▪ Juice and zest of 1 lemon▪ Salt, to taste▪ 8 egg yolks, well beaten▪ Curry leaves, to serve MUSSELS Debeard the mussels. Brown the butter and oil. Fry the onion, garlic and thyme. As soon as the onion becomes translucent, add the mussels, put the lid on and steam for 8 to 10 minutes or until most of the mussels have opened.…

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▪ 1 large pack prawns or 4 per person if you buy them from a fishmonger, with head and tail▪ 4 T mayonnaise▪ 1–2 t red masala or fish tikka masala▪ 1 t turmeric▪ 2 t dried thyme▪ ½ t finely ground pepper▪ 1 t salt▪ 1 clove garlic, finely grated▪ ½ c fresh cream▪ Juice of 2 lemons▪ Peri-peri oil, available from most supermarkets▪ Garlic butter Defrost the prawns, slit open and remove the vein. Dry thoroughly. Mix together the mayonnaise, red masala, turmeric, thyme, pepper, salt and garlic. Add the prawns to the mixture. Make sure each prawn is properly coated. Add the cream and lemon juice and mix well. Place in a container with a lid and marinate overnight. The next day, heat the peri-peri oil and…

▪ 1 large onion, finely chopped▪ 2 T olive oil▪ 2 cloves garlic, finely chopped▪ 2 t chicken masala▪ 1 t ground coriander▪ 2 t curry powder (medium heat)▪ 4 chicken thighs▪ 4 chicken fillets, thinly sliced▪ 1 can tomatoes (with baby marrows and brinjals) or 1½ c fresh tomatoes TO SERVE ▪ 4 hand-sized lettuce leaves▪ Full cream yoghurt▪ Fresh coriander▪ Salt, to taste Fry the onion in the olive oil for about 2 minutes … stir until translucent. Add the garlic, masala, coriander and curry powder to the onion and stir over moderate heat until cooked. Spoon the onion mixture out of the pan then fry the chicken thighs and fillets in the same pan until browned, stirring constantly (to draw all that wonderful curry flavour from the…

▪ 3 medium-sized carrots, cut into 3-cm pieces▪ 8–10 juicy, ripe, red tomatoes, halved▪ 3 cloves garlic, peeled and roughly chopped▪ 3 onions, peeled and roughly chopped▪ 1 each red and green pepper, halved, seeds removed▪ 4 celery sticks, finely chopped▪ 1 c oil (the Spaniards use olive oil)▪ Pinch of salt▪ Pinch of freshly ground black pepper▪ 3 allspice berries, finely ground▪ 3 cumin seeds, finely ground▪ 5 T white wine vinegar▪ 2 c chicken or vegetable stock▪ 1 c mineral water▪ 1 c Bulgarian full-cream yoghurt (optional)▪ Handful fresh basil, finely chopped▪ 10 ml grated whole nutmeg▪ 5 ml smoked paprika▪ Cherry tomatoes on the vine, roasted (roast them along with the vegetables) Preheat the oven to 180 °C. Place the vegetables into an oven pan, sprinkle over…

A @home 0860 834 834, home.co.za AMC Cookware 0861 111 262, amcsa.co.za Ashley Furniture HomeStore 012 749 3100, ashleyfurniturehomestore.co.za B Block & Chisel 011 442 0809, 010 593 9308, 021 712 5193, blockandchisel.co.za Blum South Africa 0861 325 4773, 011 444 8118, 021 555 2282, 031 579 2620, 041 581 0291, blum.com C Caesarstone 083 608 5810, caesarstone.co.za Coricraft coricraft.co.za E Eurolux 021 528 8400, eurolux.co.za H HAUS by Hertex 021 914 3390, 0860 437 839, hertexhaus.co.za Haldane Martin 087 898 4678, haldane.co.za I Incanda incanda.co.za Isoboard 021 983 1140, 031 569 1800, 012 653 8204, isoboard.com Italtile 010 271 2272, italtile.co.za J Jeeves Heated Towel Rails 0861 JEEVES (533 837), jeeves.co.za K K. Light 021 552 4370, klight.co.za M MRP Home 0800 212 535, mrphome.com Mungo 021 2012374, 044…

The West Coast, for the longest time, was unknown territory to me. So too was Namaqualand. to love, another floral splendour and landscape. In the Overberg, where I grew up, it was a different coastline that I learnt When friends packed up their Johannesburg lives a few years ago to open a guesthouse in Paternoster along the cold West Coast it was time for me to hit the road and explore the unknown. Setting eyes on this little fishing village for the first time was sweet, as its beauty is undeniable. Small whitewashed houses with blue shutters under an equally blue sky. But there was something else. This is arid country. Dry and windswept, wild and untamed. It is what you see. No, it’s more. Up along the West Coast,…

For Ronelle and Möller Bester, Villa Kersbos is a very special place – just as you would expect when a thoroughbred farmer marries a city girl. When they met, Ronelle’s own business, marketing in the digital sector, was already firmly established (redribboncommunications.com). She also owned a house in town. But when love speaks, you listen. She sold the house and off she went to the farm. She laughs when she tells you it is an open secret that the initial adjustment wasn’t easy, but now she has the best of both worlds. After her move, they decided to invest the money from her property in a plot. Ronelle was a stranger to the West Coast before Möller introduced her to it, but the rugged beauty of the region immediately enchanted…

It’s quite a surprise to find a beach house with a décor theme of African art and artefacts. This look, as well as the masculine touches, tie in with owner Pierre Antoine. Born in the Democratic Republic of the Congo, he grew up living between Belgium and the central African country. His house, aptly named At the Beach, is brimming with the rich textures and deep colours so characteristic of that part of the world. This earthiness matches the unspoilt, wild scenery on the West Coast and makes him feel close to Mother Earth; it energises him and is a rich source of inspiration. Some time back, while visiting friends in Britannia Bay, about 9 km from St Helena Bay, Pierre saw this seafront erf and made up his mind…

▪ 3 c full cream milk▪ 1 c cream▪ 1 t vanilla essence▪ 1 t ground cinnamon▪ ½ cup sago, soaked overnight▪ 4 large egg yolks▪ 85 g golden syrup▪ Fine salt, to taste▪ 4 ripe figs, cut into wedges Preheat the oven to 155 °C. Heat the milk, cream, vanilla and cinnamon to a simmer in a medium-sized pan. Stir the sago into the mixture and simmer until the pearls are soft, about 20 minutes. Beat the egg yolks, golden syrup and salt well together and add the sago. Simmer over medium-low heat for about 5 minutes. Stir continuously until the sago is thick enough to coat the back of the spoon. Place in an ovenproof dish and bake for about 20 minutes until firm but still a bit…

Quite appropriately, there is no electricity in the 300-year-old farmhouse at Tankwa River. Solar energy and candlelight enhance the simplicity and calmness of this peaceful Karoo abode. And the thick walls and cool stoep tell the story of a different era, when the extreme heat and cold in this part of the world were managed by natural methods. The owner bought the farm more than a decade ago. The old house was comprised of many small rooms, but today there is a large living area and adjoining kitchen on one side and six bedrooms and four bathrooms on the other. Out front there is a wide veranda that looks out over a fire pit and small pool – and beyond that the veld stretches to eternity. The house sits on…

▪ 100 g seedless raisins▪ 120 ml whiskey (I use a soft Irish whiskey)▪ 5 large eggs▪ 480 ml cream▪ ½ t ground cinnamon▪ ¼ t ground nutmeg▪ 1 t vanilla extract▪ 10 slices white bread, with crusts▪ 40 g butter, at room temperature▪ 225 g brown sugar FOR THE SAUCE ▪ 110 g butter, cubed▪ 225 g brown sugar▪ 1 T coarse salt▪ 300 ml cream▪ 300 ml coconut cream Mix the raisins with the whiskey in a flattish container and leave to stand for at least 2 hours, but preferably overnight. In a large mixing bowl, beat the eggs, cream, cinnamon, nutmeg and vanilla until well combined. Spread the bread with butter and cut in half or in triangles, as you prefer. Place in a greased pan. Drain…

With Covid-19 the travel industry has been hit hard, but it has also resulted in new travel trends. What was your experience and what new measures did you put in place to keep business afloat? I think we were really lucky as a lot of South Africans took the opportunity to travel internally; plus we have a lot of international clients who are based here and are great supporters of Perfect Hideaways. From the outset we have been Covid-19 vigilant, making sure the correct protocols are in place in all our hideaways. We have found that everyone, from guests to owners, is Covid-aware and we have ensured we have supported choices that have made getting away and reconnecting easier. We have definitely seen an increased interest and uptake in isolated…

It all started with a visit to the West Coast. Peter and Tonja Knape immediately fell in love with the rugged scenery of the region. During their first vacation they rented a house right on the beach in the tranquil village of Dwarskersbos. It was here that Vasco da Gama first set foot on the shores of Africa, back in 1497. After a week or two they realised this was where they wanted to stay. As luck would have it, shortly afterwards the house came on the market and they didn’t hesitate to buy it. But what now – their life was over there and their hearts were here? They quickly solved the problem. They would come to the Cape in summer to flee the cold European winter. Sometimes, when…