Fairlady - May 2014 ZA

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Happy Mother’s Day!

GREAT READS

15 PEOPLE WE ADMIRE Crime-fighting superhero Vanessa Lynch and the groundbreaking DNA Project ON THE COVER

26 DYNAMITE MOTHER-DAUGHTER TEAMS 4 successful mother-daughter business partnerships ON THE COVER

33 WHY IS SMALL TALK SUCH A BIG PROBLEM? Dread chit-chat? Fear not! We have a plan for you ON THE COVER

36 ANNE HATHAWAY On love at first sight, Judy Garland and feminism ON THE COVER

41 10 QUESTIONS YOU SHOULD ASK YOUR MOM Learn more about your mom’s health, personal affairs and needs ON THE COVER

46 GENERATION SELFIE Unhealthy narcissism or an empowering confidence boost? ON THE COVER

50 THE BOOMERANG BOOM Sharing a home with your grown-up kids? You’re not alone ON THE COVER

106

55 PLAN TO SUCCEED Change your life by changing one thing every day 60 PROFILE: JUSTICE CAMERON Sue GrantMarshall chats to our favourite ConCourt judge about his difficult past and rich life

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profile BY SUE GRANT-MARSHALL

Justice Cameron for all ‘C Life has hurled thunderbolts at the Constitutional Court’s Justice Edwin Cameron. Yet, being born into a destitute family, sent to an orphanage and being afﬂicted with HIV have not dimmed his passion for life. ome in, Sue, call me Edwin,’ says Justice Cameron, flinging open the door to his high-ceilinged, vast, airy office on Constitution Hill in Braamfontein, with its view over Joburg’s famous urban forest. Everything about our groundbreaking Constitution, and the Court in which it is enacted, has drawn international acclaim. As has this judge. He towers above most people around him, both physically and intellectually, yet not for one second do I feel dwarfed in his presence. He sets the ground rules for our interview the moment we’re seated. ‘I’m a stickler for time,’ he insists in his firm though friendly manner. I’m not about to argue with a judge who famously and bravely took former president Thabo Mbeki

60 Fairlady|May 2014

to task over his Aids denialism. Later, he was one of the Constitutional Court judges who played a role in forcing the government’s hand in the rollout of ARV (antiretroviral) treatments and was also instrumental in ensuring that discrimination on the basis of sexual orientation was legislated against on a Constitutional level. In a lifetime of journalism, I have seldom come across people who have both a brilliant mind and the ability to easily and accessibly express complex concepts such as the law – and particularly Constitutional law.

His ﬁrst brush with the law came at the age of seven when a Pretoria motorist knocked his older sister, Laura, off her bicycle, killing her.

EDWIN WITH LAURA AND JEAN AT A JOHANNESBURG POOLSIDE A WEEK BEFORE LAURA’S DEATH.

He defines a constitutional democracy by naming a country that does not have one. ‘Britain,’ he says. ‘There, Parliament can pass any law it wants to. It’s called the Westminster model.’ In South Africa, the Constitution has the last word. Edwin talks and writes about our Constitution in his new book, Justice: A Personal Account, in a warm, compelling way. It’s almost as if he were describing a person, not the law, I say. ‘That’s a nice way to put it,’ he exclaims. ‘A living, breathing person with hopes, aspirations and a bit of steel.’ His first contact with the law came at the age of seven, when a Pretoria

motorist knocked his older sister Laura off her bicycle, killing her. She had been a mother figure to him and their sister, Jean, in the Presbyterian Children’s Home in Queenstown. At the Pretoria funeral parlour chapel, Edwin was seated in the front row with his mother, Sally Cameron, and Jean, when ‘three figures slipped unobtrusively into the back row’. It was his alcoholic father – a convicted car thief – flanked by two uniformed prison guards.

‘That started a lifelong association with the law,’ says Edwin, now 61. ‘I wanted to know if the law only punishes – or does it also offer opportunities for growth, dignity and flourishing?’ The young boy from a dirt-poor family could never have dreamed that he would one day be answering those questions for many a South African. Edwin and his sisters had been living with his typist mother in one

EDWIN SAYS JUSTICE, A PERSONAL ACCOUNT IS ABOUT ‘OUR COUNTRY’S MOST INSPIRING AND HOPEFUL FEATURE – OUR CONSTITUTION.’

room at a Pretoria boarding house when she decided to send her children away. ‘We’d have preferred to share that room with her – we felt deserted. But she wasn’t a competent mother.’ There’s not the tiniest trace of blame or bitterness in Cameron’s Fairlady|May 2014 61

well-modulated voice. His gaze is steady but not intimidating, he’s friendly without being chummy and you’re aware, even when he’s sitting, of his stature and innate dignity. ‘We only saw our mother in the December holidays,’ recalls Edwin’s sister, Jean Richter. Jean, a mother of two, has been happily married for 40 years, and she cherishes the particularly close bond with her brother that was forged, she says, ‘at the orphanage, when we only had each other’. Edwin determinedly set about digging his way out of a bleak and desolate existence there by excelling academically. He was educated at Pretoria Boys’ High School before doing law at Stellenbosch University and then becoming a Rhodes Scholar at Oxford, UK in 1981. At Oxford he met fellow student Hugh Corder, now Professor of Public Law at the University of Cape Town. ‘Edwin did the BCL degree [Bachelor of Civil Law], probably the most difficult law degree you can do at Oxford, and came top of the class,’ says Hugh. He recalls that it was a difficult time for Edwin, whose short-lived marriage had just ended. ‘I assumed that he had recognised, finally, that he was gay. He was distraught and wounded but emerged much stronger.’ Edwin reflects: ‘Until I was 30 years old, my sexuality was the struggle of my life.’ The recalled anguish is unsettling for him, and he closes his eyes for a moment. It’s little wonder, given his destitute upbringing, his conflicted sexuality and an education reliant on bursaries and scholarships, that he became a human rights activist in SA’s politically turbulent 1980s – though he interjects repeatedly 62 Fairlady|May 2014

WITH BILL CLINTON AND OTHERS AT RHODES HOUSE, OXFORD, DURING THE CENTENARY REUNION OF RHODES SCHOLARS IN JULY 2003.

Edwin and his sisters were living with their mother in a room at a boarding house when she decided to send her children away. throughout our interview, ‘But remember, I was white, and therefore privileged’. ‘My personal quest was to make the law more than only an instrument of confinement, of reproof, rebuke and correction,’ he says. ‘The law’s role, as I saw it, was also to repair.’ Edwin worked for the Centre for Applied Legal Studies (CALS) at Wits University, where his practice included labour and employment law, defending ANC fighters charged with treason, and fighting for gay and lesbian equality. President Nelson Mandela appointed him an acting judge in 1994 and later, a judge of the High Court. Edwin served for a year as an Acting Justice at the Constitutional Court in 1999 and in 2009 took up his present seat as one of the Court’s 11 Justices. These bland facts conceal 11 years of anguished secrecy while he deliberated over how best to come out to the SA public, both as gay and HIV positive. Eventually, on the advice of his

mentor, then Constitutional Court President, Chief Justice Arthur Chaskalson, he declared his status to the Judicial Service Commission when they were interviewing him for a position at the Constitutional Court in 1999. His announcement made both local and international headlines. ‘I am still the only person holding public office in South Africa to say that I’m living with HIV,’ he says with great disappointment. ‘I am one of six million, and we know that some are in Cabinet, are premiers or MECs. Their silence shows how high the level of stigma is.’ He does not dwell on the very real fear he faced of ostracism, or on his courage. ‘What I did was born of necessity, that is all,’ he insists. When Edwin was diagnosed with Aids in 1986 there was no cure for it, no ARV treatment, and doctors could not tell him how long he might live. ‘I could sense their horror, kind though they were, at the condition they were trying to manage,’ he says, ‘and it reinforced the isolation I felt.’ By 1997, when he was a judge, he became increasingly frail, battling pneumonia and thrush and struggling to climb stairs. ‘Even when he was desperately sick with Aids, he’d tell me he was “in good spirits”. He is never sorry for himself,’ says Jean. Edwin would have died if ARV medication had not become available in SA. Within weeks, he was restored to full health. Today he cycles; he’s just finished his eighth Cape Argus Pick n Pay Momentum Cycle Tour and regularly

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31 meals

Spicy pork kebabs

for a MONTH

Our Mother’s Day gift to you? A whole 31 days of not having to think about what to cook for supper!

1 MAY THURSDAY Baked chicken pieces with olives, fennel & tomato Serves 4

1 whole chicken, cut into portions Olive oil for rubbing Sea salt and black pepper 2 tbsp butter ½ cup white wine ½ cup chicken stock 100g green olives 600g mixed tomatoes (we used Woolworths’ exotic mix) 200g cherry tomatoes 6 baby fennel bulbs, halved 10g fresh parsley, chopped 1x 400g tin white beans, drained Sea salt and black pepper Fresh pea shoots to garnish 1. Preheat oven to 160ºC. Rinse and pat dry chicken pieces, then rub them with olive oil and season. 2. Heat a large non-stick frying pan; add butter and brown chicken all over. Remove and drain on paper towel. 3. Pour off excess oil from the pan, then add wine and stock to the pan and boil for 2 minutes. 72 Fairlady|May 2014

4. Place chicken in a baking dish with olives, tomatoes, fennel and parsley, and pour over wine and stock. Season. 5. Place dish in the oven and bake for 45 minutes. Add white beans and bake for a further 15 minutes. Then remove from oven. 6. Serve: Garnished with pea shoots.

1st THURSDAY

Baked chicken pieces with olives, fennel & tomato

2 MAY FRIDAY Balsamic beef salad Serves 4

800g beef ﬁllet 2 red onions, thickly sliced 4 large tomatoes, sliced Sea salt and black pepper Wild rocket to serve FOR THE MARINADE ½ cup balsamic vinegar 2 garlic cloves, crushed ½ cup olive oil 2 tbsp honey Juice and zest of half a lemon 1. Season ﬁllet. In a bowl whisk together all the marinade ingredients. 2. Add ﬁllet, allow to stand for 30 min. 3. Preheat oven to 200ºC. Add ﬁllet to a piping hot frying pan and brown on all sides; reserve marinade. Roast onion, tomato and ﬁllet on a baking tray in oven for 10–15 min. Set ﬁllet aside and allow to cool, then cut into thin slices. Pour reserved marinade into the pan and simmer until reduced by half. 4. To serve: Divide sliced ﬁllet between 4 plates, add the onions and tomatoes, drizzle with the reduced marinade and top with rocket.

FOOD EDITOR JUSTINE KIGGEN

2nd FRIDAY

Balsamic beef salad

3rd SATURDAY

Chermoula-crusted fish with butternut & mint

3 MAY SATURDAY Chermoula-crusted fish with butternut & mint

Lamb curry

4th SUNDAY

4 MAY SUNDAY Lamb curry Serves 4

Serves 4

4 x 200g salmon ﬁllets Olive oil FOR THE CHERMOULA SAUCE 10g fresh coriander, chopped 1 small red chilli, chopped ¼ tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 2 tbsp olive oil 1 tbsp lemon juice Sea salt and black pepper FOR THE BUTTERNUT COUSCOUS 2 tbsp butter 1 small butternut, cubed, parboiled 5g fresh mint 2 cups cooked & seasoned couscous 75g pomegranate rubies Olive oil for drizzling Juice of ½ a lemon 1. Preheat oven to 180ºC. Mix together all sauce ingredients. Place ﬁsh on a lined baking tray, top with sauce. Season, bake for 7–10 min. Set aside. 2. Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through. Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice. 3. Serve: With butternut couscous. 74 Fairlady|May 2014

Root vegetable bake

5 MAY MONDAY Root vegetable bake Serves 4

400g lamb shoulder, cubed 50g curry paste such as Rogan Josh 3 tbsp sunﬂower oil 2 large onions, sliced Thumb-sized piece of ginger, grated 2 garlic cloves, crushed 300g potatoes, peeled and cubed 400g tin chopped tomatoes 1 tbsp black mustard seeds Sea salt ﬂakes; black pepper 1 cup Greek-style yoghurt TO SERVE: Cooked Basmati rice & fresh coriander 1. Preheat oven to 160ºC. Toss meat with the curry paste and set aside. 2. Heat 2 tbsp oil in an ovenproof (lidded) casserole over medium-low heat; sauté onion until golden. Add ginger and garlic and sauté another minute. 3. Add the meat and cook, stirring for ﬁve minutes. Toss in the potatoes and tomatoes and bring to a simmer. (Add a little water if necessary.) 4. Replace the lid on the casserole and cook for 1 hour in the preheated oven. 5. While the lamb is in the oven, heat 1 tbsp oil in a frying pan over medium heat and fry the mustard seeds until they pop. Set aside. 6 Season curry to taste, stir through yoghurt and mustard seeds. Serve with rice, and garnished with coriander.

1 tbsp olive oil 2 tbsp butter 10 pickling onions, peeled and halved 4 carrots, peeled and thinly sliced (we used a mandolin) 1 celeriac root, peeled and thinly sliced 1 tsp Dijon mustard 4 potatoes, peeled and thinly sliced Sea salt and pepper Few sprigs fresh thyme 1 cup vegetable stock 1 cup cream 2 tbsp melted butter 1. Preheat the oven to 200ºC. 2. Heat the olive oil and butter in a heavy-based pot. Add the pickling onions and sauté until golden, then add the carrots and celeriac. Cook for another 2 minutes or until they turn golden. 3. Add the mustard and season. 4. Layer onions, carrots, celeriac, potatoes and fresh thyme in a baking dish. Add the stock and cream and brush with butter. 5. Bake for 30–40 minutes or until cooked. Serve hot with a green salad or with your favourite meat dish.

5th MEAT FREE MONDAY

6th TUESDAY

Pork escalopes

Pork escalopes

8 MAY THURSDAY Spicy sweet chilli chicken Serves 4

Spicy fish wraps

7th WEDNESDAY

7 MAY WEDNESDAY Spicy fish wraps

2 tbsp sweet chilli sauce 2 tbsp Thai red curry paste ½ cup coconut cream 1 tbsp peanut oil 800g chicken thigh ﬁllets – deboned & skinless 400g cherry tomatoes

Serves 4

6 MAY TUESDAY Pork escalopes Serves 4

400g pork ﬁllet Flour 2 tbsp butter 2 tbsp sunﬂower oil 2 tbsp capers, drained ½ cup dry sherry 2 tbsp red wine vinegar 10g ﬁnely chopped ﬂatleaf parsley leaves 1. Cut the pork ﬁllet into 50g portions. Cover a wooden board with clingwrap and top with a piece of the ﬁllet (round, cut side facing upwards). Cover the pork with another piece of clingwrap and, using a rolling pin, beat until thin and ﬂat and resembling a schnitzel. 2. Dust the pork ﬁllets with ﬂour and season well. 3. Heat the butter and oil in a large, heavy-based frying pan that will accommodate all four escalopes. 4. Fry the escalopes for 1–2 minutes on one side, turn and fry for another 1–2 minutes on the other side. Add the capers, sherry and red wine vinegar and allow it to bubble up. Remove from the heat, stir through the parsley and serve immediately.

600g hake ﬁllets, cut into chunks Sea salt and black pepper Vegetable oil for deep-frying 4 wraps, toasted 10g fresh coriander to garnish FOR THE BATTER 140g ﬂour 2½ tsp baking powder Large pinch of salt 1 egg, beaten ¾ cup soda water, ice cold FOR THE DRESSING 1 cup buttermilk ½ cup mayonnaise 2 garlic cloves, minced 1 tsp cider vinegar 1 tsp sugar 10g chopped fresh coriander 2 tsp lemon juice FOR THE TOPPING 2 baby cabbages, shredded 6 radishes, sliced 1 avocado pear, peeled and cubed 1 red chilli, chopped 1. Pat hake dry. Season well. Sift ﬂour, baking powder and salt into a bowl; stir. Make a well in the centre, add egg and soda water, and whisk. Allow to stand for 5 min. Heat oil in a deep pot, dip ﬁsh into batter, then place into hot oil. Fry for 3–4 min each side. Remove and drain on paper towel. 2. For the dressing: Whisk together all ingredients and season to taste. 3. Place 2–3 pieces of ﬁsh in a wrap, top with veggies, avocado and chilli, drizzle over dressing and garnish with coriander. Serve with lime wedges.

TO SERVE 270g Jasmine rice 1 small purple cabbage, shredded 1 cucumber, cut into ribbons 10g coriander leaves ¼ cup apple cider 1 tbsp sugar Fresh herbs to garnish 1. Preheat oven to 180°C. In a bowl mix together sweet chilli sauce, Thai red curry paste, coconut cream and peanut oil. Toss with chicken thighs, place in a baking dish, scatter over tomatoes and roast for 25 min or until cooked through. Switch on grill and grill for 4–5 min, until golden. 2. In the meantime cook rice according to packet instructions; set aside. 3. In a bowl place cabbage, cucumber and coriander leaves, whisk together apple cider and sugar, pour over veg. 4. To serve: Serve chicken garnished with fresh herbs and with rice and salad on the side.

Spicy sweet chilli chicken

8th THURSDAY

10th SATURDAY

Beef burgers

11th

9th FRIDAY

Lamb souvlaki

9 MAY FRIDAY Lamb souvlaki Serves 4

600g leg of lamb meat, cubed ¼ cup olive oil Juice of 2 lemons 2 tbsp dried oreganum ½ tsp coriander seeds, ground ½ tsp cumin, ground 1 red onion, cut into petals 1 lemon, sliced FOR THE SALAD 250g cherry tomatoes 1 cucumber, cut into half-moons 200g feta cheese, crumbled Olive oil for drizzling

10 MAY SATURDAY Beef burgers Serves 4

Tandoori chicken salad

11 MAY SUNDAY Tandoori chicken salad

600g beef mince 2 garlic cloves, crushed 1 tsp smoked paprika 2 tsp oreganum 1 tsp celery salt 1 tsp white pepper

Serves 4

FOR THE ONION RINGS 2 onions, sliced 2 cups buttermilk 100g self-raising ﬂour 100g breadcrumbs

FOR THE SALAD 5g fresh mint 4 purple salad onions, chopped 50g baby spinach leaves 75g pomegranate rubies 1 x 410g tin mango slices, drained & cubed

TO SERVE: 4 pita breads, toasted 1 cup tzatziki

TO SERVE 3 tbsp mustard Lettuce 2 tomatoes, sliced Pickled gherkins 4 sesame buns, halved, toasted Chunky french fries

1. Place the cubed lamb in a shallow bowl, mix together the olive oil, lemon juice and herbs and rub all over the meat. Season well. Thread the lamb, onions and lemon slices onto some pre-soaked skewers (soak them in water so they don’t burn in the oven). 2. Preheat the grill. Cook the kebabs under the grill until cooked through, turning once during grilling. 3. For the salad: Toss together the tomatoes, cucumber and feta; season and drizzle with olive oil. 4. To serve: Serve the kebabs with the toasted pitas, tzatziki and the tomato, cucumber and feta salad.

1. In a bowl, mix together mince, garlic, paprika, oreganum, celery salt and pepper. Shape into 4 patties and refrigerate for 10 min. 2. Heat a frying pan with a little oil, cook patties on both sides until done; remove and allow to stand for 5 min. 3. For onion rings: Place onion rings in buttermilk for 10 min, drain, toss in ﬂour, then into buttermilk again, then into breadcrumbs. Fry in hot oil for 2–3 min until golden brown, drain on paper towel. Serve immediately. 4. To serve: Fill buns with mustard, lettuce, patties, tomatoes and pickles. Serve with onion rings and french fries.

76 Fairlady|May 2014

SUNDAY

8 chicken thighs, deboned 2 tbsp tandoori paste 2 tbsp buttermilk 8 Persian-style naan breads

FOR THE DIPPING SAUCE 1 cup Greek yoghurt 1 garlic clove, crushed 5g fresh mint, chopped Pinch of cumin Fresh lime to serve 1. Preheat the oven grill. Place chicken in a bowl, rub with paste and pour over buttermilk. Set aside for 30 minutes. 2. Skewer the chicken onto soaked kebab sticks and grill for 5 minutes on each side or until cooked through. Remove and set aside. 3. For the salad: Toss together salad ingredients. 4. For the dipping sauce: Combine all the ingredients for the dipping sauce. 5. To serve: Top naan with chicken and salad, then serve.

Roast sweet potato, tomato & lentil soup

12th MEAT FREE MONDAY

Gourmet macaroni cheese

12 MAY MONDAY Gourmet macaroni cheese Serves 4–6

500g penne pasta, cooked 2 cups cream ¼ cup white wine (optional) 250g Gruyère cheese, grated ¼ cup whole-grain mustard 1 tsp sea salt ﬂakes Freshly ground black pepper 1 tbsp butter 250g mini Rosa tomatoes 230g asparagus tips, blanched and cut into bite-sized pieces 100g assorted roasted, salted nuts, roughly chopped 100g fresh breadcrumbs 60g butter, cut into small cubes 1. Preheat the oven to 180°C. 2. In a pot, gently heat cream and wine, then add 200g cheese and allow to melt. Whisk through mustard, salt and pepper. 3. In another pot, heat 1 tbsp butter and sauté tomatoes until the skins split open. 4. In a large bowl, toss together tomatoes, asparagus, pasta, the cheese sauce and two-thirds of the nuts. Transfer to a shallow casserole dish or ramekins. 5. Sprinkle with reserved nuts, cheese and breadcrumbs. Dot with butter, bake for 15–20 minutes or until the cheese has melted and the topping is golden brown. 78 Fairlady|May 2014

13th TUESDAY

White balsamic chicken with shallots and vine tomatoes

13 MAY TUESDAY White balsamic chicken with shallots and vine tomatoes Serves 4

FOR THE MARINADE 1/3 cup white balsamic vinegar ¼ cup olive oil Juice and zest of 1 lemon 1 garlic clove, crushed 4 chicken breast ﬁllets 1 tbsp olive oil 1 tbsp butter 8 small shallots, halved 1 tbsp brown sugar 500g vine tomatoes Sea salt and black pepper Italian parsley for garnishing 1. Place the marinade ingredients in a shallow bowl and whisk to combine. Marinate the chicken for 10 min. 2. Heat oil in a pan, fry the chicken for 5 min on each side or until cooked through. Remove, keep warm. 3. Add butter to the pan, toss in shallots, cook until tender then add sugar. Cook another minute. Toss in tomatoes and reserved marinade and cook a further 2 minutes. Season to taste. 4. Drizzle pan juices over chicken and serve with shallots and tomatoes.

14th WEDNESDAY

14 MAY WEDNESDAY Roast sweet potato, tomato & lentil soup Serves 4

2 small sweet potatoes, peeled and cubed 400g exotic mix tomatoes – we used Woolworths’s 200g vine tomatoes 1 tbsp white sugar 2 tbsp Thai red curry paste 2 tbsp vegetable oil 2 x 400g tins coconut milk 2 cups vegetable stock 1 cup red lentils 3 lime leaves Juice of 1 lime Sea salt and black pepper Fresh coriander and cream to serve

1. Preheat the oven to 180ºC. Place the sweet potato, tomatoes and vine tomatoes in a roasting dish, sprinkle over sugar. In a small bowl, mix together the curry paste and oil, drizzle over vegetables and toss to coat well. Roast for 30 minutes. 2. Remove from the oven and take out the tomatoes on the vine. Allow contents of roasting pan to cool, place in a blender and purée until smooth; return to pot. 3. Add the coconut milk, vegetable stock, lentils and lime leaves, bring liquid to the boil and simmer gently for 30 minutes, or until lentils are cooked. 4. Add lime juice and season to taste. 5. To serve: Divide soup between 4 bowls, garnish with fresh cream, vine tomatoes and coriander.

Parmesan-crumbed pork schnitzels with olive butter

16th FRIDAY

17th SATURDAY

Beef rump steak salad with Asianstyle dressing

16 MAY FRIDAY Parmesan-crumbed pork schnitzels with olive butter Serves 4

15th THURSDAY

Steamed mussels

15 MAY THURSDAY Steamed mussels

Serves 4

FOR THE MAYONNAISE ½ cup good-quality mayonnaise 3 tsp Dijon mustard 3 tsp fresh lemon juice FOR THE MUSSELS 2kg mussels, cleaned 3 tbsp butter 1 medium onion, very thinly sliced ½ stick celery, very thinly sliced 2 cups cider 1 fresh bay leaf Generous handful ﬂatleaf parsley leaves, chopped 1. Mix the mayonnaise ingredients until well combined, then refrigerate. 2. Melt butter in a large pot over a medium heat; sauté the onion and celery until glossy. Add the cider and bay leaf, replace lid, turn heat on high and bring to boil. Add the mussels (discard any open ones), clamp the lid on tightly; cook for 3–5 mins (shake pot occasionally) until steam gushes out from under the lid. Discard any mussels that haven’t opened, toss with parsley. 3. To serve: Serve mussels with french fries and mayonnaise.

2 cups fresh white breadcrumbs 20g fresh sage, roughly chopped ½ cup parmesan cheese, ﬁnely grated Sea salt and pepper 70g ﬂour 2 eggs, beaten 4 pork schnitzels Vegetable oil for frying FOR THE OLIVE BUTTER 150g butter, softened 30g pitted black olives, ﬁnely chopped Juice of half a lemon TO SERVE Green beans, blanched Vine tomatoes, roasted Lemon wedges 1. In a bowl mix together breadcrumbs, sage and parmesan. Season well. 2. Place the ﬂour and eggs into two separate bowls, dip the schnitzels into the ﬂour, then the egg, and ﬁnally, into the breadcrumb mixture. Place on a lined tray and refrigerate for 30 minutes. 3. Heat the oil in pan, fry schnitzels until golden on both sides and cooked through. Remove, drain on paper towel. 4. For the olive butter: Mix together the butter, olives and lemon. Shape into a sausage, wrap in clingﬁlm and refrigerate until ﬁrm. 5. To serve: Serve schnitzels topped with a slice of olive butter and accompanied by green beans, roasted vine tomatoes and lemon wedges.

17 MAY SATURDAY Beef rump steak salad with Asian-style dressing Serves 4

700g beef rump steak Baby gem lettuce to serve FOR THE MARINADE 20g coriander 3 garlic cloves 1 lemon grass stalk, chopped Sea salt and black pepper 3 tbsp soy sauce ¼ cup honey FOR THE DRESSING 1 red chilli (optional) 2 green chillies 10g mint leaves 2 garlic cloves, minced 2 tbsp apple cider vinegar ¼ cup pineapple juice 2 tbsp ﬁsh sauce 3 tbsp golden brown sugar 50g roasted, salted peanuts 30g coriander, chopped ½ red onion, sliced to garnish 1. Allow steak to come to room temperature. In a blender, blitz marinade ingredients until smooth and pour over meat. Allow to stand for 30 minutes. 2. For the dressing: Place all the ingredients in a blender and blitz to combine. Set aside. 3. Heat a griddle pan until very hot, Place the meat on the griddle and cook for 4–5 minutes on each side, or until desired doneness. Remove, allow to rest for 5 minutes, and slice. 4. To serve: Place baby gem leaves on a platter, top with sliced steak and pour over the dressing. Garnish with sliced red onion. Fairlady|May 2014 79

19th

18 MAY SUNDAY Potato & chorizo frittata with green olive pesto

MEAT FREE MONDAY

Serves 4

1 tbsp olive oil 2 garlic cloves, minced 1 onion, ﬁnely diced 2 tbsp butter 500g baby potatoes, boiled, peeled, & halved 100g chorizo sausage, thinly sliced 100g baby spinach 6 eggs ½ cup cream Sea salt and black pepper FOR GREEN OLIVE PESTO 2 garlic cloves, minced 100g green olives – drained, pitted and roughly chopped ¼ cup Parmesan, grated 1/3 cup olive oil 1 tsp ﬂatleaf parsley, chopped ¼ tsp crushed chilli ﬂakes 1 tsp lemon juice Black pepper 1. Heat olive oil in an ovenproof pan. Add garlic and onion; sauté until golden, then remove mixture and set aside. Add butter to pan. Once melted, add potato halves and chorizo and sauté until golden and crispy. 2. Return onion mixture to pan. Stir through baby spinach. Allow to wilt. 3. In a jug, beat together eggs and cream. Season, then pour this over potato and chorizo mixture. Cook over medium heat for 15 min, or until mixture is almost ﬁrm. Heat grill. 4. Place pan under the grill until the frittata is puffed up and golden. Remove, leave for 5 min before slicing. Serve fritatta with the pesto (below). 5. For olive pesto: Sauté garlic and green olives in 1 tsp olive oil for 2 min; set aside to cool. Place in blender; add parmesan, parsley, chilli and lemon juice; blitz while slowly adding the rest of the olive oil. Season with black pepper.

18th SUNDAY

Wild mushrooms with goat’s cheese croutons and caper berries

19 MAY MONDAY Wild mushrooms with goat’s cheese croutons and caper berries Serves 4

10g dried porcini 100g butter 1 large onion, sliced into half-moons 2 garlic cloves A few sprigs of thyme 400g mixed mushrooms: large black, shiitake, oyster, enoki, porcini, portabellini or baby buttons Sea salt and black pepper ¼ cup sherry ½ cup vegetable stock ½ cup caper berries 125g goat’s cheese, cut into thick slices Sour dough baguette or rye, toasted A few drops of trufﬂe oil (optional) 1. Soak the dried porcini in boiling water for 20 minutes. 2. Heat the butter in a large pan and sauté the onion, garlic and thyme leaves until translucent. Add the mushrooms, starting with the larger varieties and working towards the smallest so that they all soften at the same time. Season. 3. Deglaze the pan with sherry and allow the mushrooms to absorb the liquid. Add the stock and caper berries; simmer brieﬂy but don’t let the pan boil dry. 4. Top toast with goat’s cheese and drizzle with olive oil. Place back under the hot grill for a few minutes. 5. To serve: Top goat’s cheese croutons with mushrooms and ﬁnish with a few drops of trufﬂe oil, if desired.

Potato & chorizo frittata with green olive pesto

Meatball casserole

20th TUESDAY

20 MAY TUESDAY Meatball casserole Serves 4

FOR THE MEATBALLS 500g beef mince 1 egg 1 tsp cumin ¼ tsp each salt and pepper 1 small onion, grated Sunﬂower oil FOR THE GRAVY 1 large onion, chopped 1 stick celery, sliced 2 garlic cloves, crushed 1 cup red wine (or beef stock) 2 carrots, peeled and sliced 2 potatoes, peeled and cubed 1 litre beef stock 300g green beans, topped, tailed, halved Sea salt ﬂakes and black pepper TO SERVE Plain boiled rice 1. Mix the mince with the rest of the meatball ingredients (except for the oil) and shape into golfball-sized balls. 2. Heat enough sunﬂower oil in a pan so that it is 1cm deep and fry the meatballs over medium-high heat until browned on each side. 3. Discard any excess oil and sauté the onion, celery and garlic until softened but without colour. Add the wine and simmer for 3 minutes. 4. Tip the whole mixture into a large pot; add the carrots, potatoes, meatballs and stock. Simmer uncovered for 20–25 minutes or until the vegetables are cooked through, adding the beans 10 minutes before the end of cooking. Season to taste. 5. To serve: Serve with rice.

21st WEDNESDAY

Thai-style red chicken curry

22 MAY THURSDAY Oreganum fish with Greek salad

23rd FRIDAY

Serves 4

Lamb chops with mielie meal and tomato salad

700g sustainable ﬁrm ﬁsh – ﬁlleted, cubed 1 red onion, quartered, layers separated 3 tbsp olive oil 1 tbsp dried oreganum Juice of 1 large lemon 8–10 bay leaves 1 tsp crushed chilli ﬂakes Sea salt and black pepper 2 tbsp oil and 1 tbsp butter

21 MAY WEDNESDAY Thai-style red chicken curry

FOR THE SALAD 4 large plum tomatoes, sliced 70g black olives ½ red onion, sliced 1 cucumber, peeled, seeded and sliced into half-moons 100g feta cheese 10g parsley, chopped Olive oil for drizzling Fresh herbs to garnish Toasted pita chips & yoghurt for serving

Serves 4

1 tbsp vegetable oil 80g Thai red curry paste 500g chicken breasts, cubed 1 x 400g tin coconut milk ½ cup chicken stock 200g baby rosa tomatoes 140g sugar snap peas 2 tsp ﬁsh sauce 1 tsp brown sugar Juice of 1 lime Sea salt and black pepper Basmati rice, cooked Fresh coriander to garnish 1. Heat oil in a medium-sized pot, add the curry paste and fry for 1 minute. Add chicken breasts, coconut milk and chicken stock and allow to simmer for 10 minutes. 2. Add the tomatoes and sugar snap peas and simmer for another 5 minutes. Stir in the ﬁsh sauce, brown sugar and lime juice; season, and stir until the sugar has dissolved. 3. To serve: Garnish with fresh coriander and serve with basmati rice.

1. Place ﬁsh and onion in a shallow bowl; mix together olive oil, oreganum, lemon juice, bay leaves, chilli, salt and pepper. Rub mixture over ﬁsh. Allow to stand 5 min, then thread onion, bay leaves, ﬁsh onto presoaked skewers. 2. For salad: Mix together all ingredients; drizzle with olive oil and sprinkle over dried oreganum. Season. 3. Heat a frying pan, add oil and butter, pop in 3–4 prepared skewers and fry for 2–3 min on each side until cooked through and lightly golden. 4. To serve: Garnish with herbs; serve with salad, pita chips and yoghurt.

22 MAY THURSDAY

Oreganum fish with Greek salad

23 MAY FRIDAY Lamb chops with mielie meal & tomato salad Serves 4

4 lamb loin chops, thick cut ¼ cup olive oil 2 tbsp rosemary, chopped Sea salt and black pepper FOR THE MIELIE MEAL 2 cups milk 2 cups hot water 1 cup instant mielie meal 60g butter Salt and black pepper FOR THE TOMATO SALAD 2 tomatoes, quartered 10g fresh mint 2 tbsp extra virgin olive oil 1. Heat a griddle pan until smoking hot. Rub chops with olive oil, rosemary and salt and pepper. Griddle to desired doneness. 2. For the mielie meal: In a pot heat milk and water. Whisk in the mielie meal and stir for 5 minutes or until cooked and soft. Add butter and seasoning. 3. For the tomato salad. In a bowl, toss together tomatoes, mint and olive oil, season. 4. To serve: Divide mielie meal between 4 small bowls; serve with chops and fresh tomato salad on the side. Fairlady|May 2014 81

25th SUNDAY

24th SATURDAY

Roast tomato chilli jam chicken with corn muffins

Pot roast with red wine

24 MAY SATURDAY Pot roast with red wine

FOR THE CORN MUFFINS 150g self-raising ﬂour 1 tsp dried chilli ﬂakes 100g instant polenta Large pinch of salt 3 eggs ½ cup sour cream 100g butter, melted

Serves 8

2kg chuck steak pot roast, bone-in, tied Seasoned ﬂour (salt & pepper) for dusting Olive oil 2 onions, chopped 2 carrots, peeled and chopped 3 garlic cloves, chopped 2 tbsp tomato paste ¾ cup red wine 1 cup beef stock 2 x 400g tin whole plum tomatoes 1 tbsp brown sugar 3 bay leaves Sea salt and black pepper 1. Dust the meat with the seasoned ﬂour. Heat oil and brown the meat on all sides. Remove from pot. Discard some of the excess oil. 2. Add the onions, carrots and garlic and sauté until golden. Add tomato paste and cook for another minute. 3. Deglaze the pot with wine, add stock, tomatoes, sugar, bay leaves. Season. 4. Return the meat to the pan, bring to the boil, then cover and simmer for approx 2 hours. Slice and serve. 82 Fairlady|May 2014

25 MAY SUNDAY Roast tomato chilli jam chicken with corn muffins Serves 4

1 whole chicken ½ cup tomato chilli jam 3 tbsp butter, melted Juice and zest of 1 lemon 2 lemons, sliced 6 shallots, halved 6 garlic cloves, unpeeled ¼ cup white wine ¼ cup olive oil Sea salt and black pepper Fresh bay leaves to garnish

1. Preheat the oven to 180˚C. Rinse the chicken and pat dry. In a bowl, whisk together chilli jam and butter. Place chicken in a roasting dish; pour jam mixture over – rubbing it all over. 2. Place the lemon, shallots and garlic around the chicken, then pour in the wine and olive oil. Season. 3. Roast chicken in oven, basting frequently with pan juices, for 1½ hours. 4. For the corn mufﬁns: Sift ﬂour into a bowl; add chilli ﬂakes, polenta and salt. Stir well. Whisk together eggs, sour cream and butter; stir into dry ingredients to combine. Divide mixture into an oiled mufﬁn tin and bake for 25–30 minutes. 5. To serve: Place the chicken on a platter with shallots, lemon, garlic and pan juices around it. Garnish with bay leaves and serve with corn mufﬁns.

26th MEAT FREE MONDAY

Tortellini with creamy pea and spinach sauce

27 MAY TUESDAY Smoked angelfish and caramelised tomato tart

Spicy satay beef skewers

Serves 4

1 x 400g roll shortcrust pastry FOR THE FILLING 400g mini rosa tomatoes, halved 2 tbsp brown sugar 250g smoked angel ﬁsh 1 tbsp fresh dill, chopped 2 eggs ½ cup sour cream ¼ cup milk Sea salt and black pepper

26 MAY MONDAY Tortellini with creamy pea and spinach sauce Serves 4

500g (2 packets) tortellini 2 tbsp extra virgin olive oil ½ cup cream 2 cups fresh peas, blanched 2 cups English/baby spinach ½ tsp crushed chilli ﬂakes Pinch of grated nutmeg Sea salt and black pepper Grated parmesan for serving 1. Cook pasta according to packet instructions. Drain, drizzle with olive oil and set aside. 2. Over a low heat, toss the pasta together with cream, peas, spinach, chilli and nutmeg. Cook for 2 minutes. 3. Season to taste and serve with grated parmesan.

1. Preheat the oven to 180ºC. Roll out the pastry and lightly press into a 22cm tart tin or 4–6 small tart tins. 2. Cover with baking paper and baking beans or rice, and place on a baking tray. Bake for 10 min, remove paper and bake for an additional 5 min. Remove from oven; allow to cool. 3. Heat a small frying pan, add the tomatoes and brown sugar and cook for 3–5 minutes or until caramelised. Remove all bones from the angelﬁsh, and ﬂake; place ﬂaked ﬁsh and tomatoes in the tart. Sprinkle with dill. 4. In a jug whisk together the eggs, sour cream and milk and season well. Pour over the ﬁsh and tomatoes. 5. Bake for 20 minutes, or until tarts are ﬁrm in the centre and puffed up and golden.

27th TUESDAY

Smoked angelfish and caramelised tomato tart

28th WEDNESDAY

28 MAY WEDNESDAY Spicy satay beef skewers Serves 4

FOR THE MARINADE 1 tbsp ginger, chopped 2 garlic cloves, chopped Juice of 1 lemon 2 tbsp ketjap manis (sweet soy sauce) 1 tbsp vegetable oil Sea salt and black pepper 700g beef rump steak, sliced into strips FOR THE SATAY SAUCE 1 tbsp vegetable oil 2 shallots, ﬁnely chopped 1 tbsp fresh ginger, ﬁnely chopped ¾ cup crunchy peanut butter 2 tbsp sambal oelek ½ cup vegetable stock 1 tsp ﬁsh sauce Juice of ½ a lemon 1 tbsp tomato sauce Sea salt and black pepper Fresh lime wedges Banana leaves Red chilli, chopped 1. Place ginger, garlic, lemon juice, ketjap manis and oil in a bowl. Season, stir and add meat. Marinate for 30 min; thread onto presoaked kebab sticks. 2. For the satay sauce: Heat oil in a small pan, add the shallots and ginger and sauté till translucent. Stir in peanut butter, sambal oelek and stock; simmer for 4 min (add a little hot water, if needed, to thin the sauce). Add ﬁsh sauce, lemon juice and tomato sauce. Stir to combine and season to taste. 3. Heat a griddle pan and griddlle the kebabs until cooked through. 4. Place on a platter lined with banana leaves, garnish with red chillies and serve with satay sauce and limes. Fairlady|May 2014 83

Coconut fish with cucumber salad

29 MAY THURSDAY Coconut fish with cucumber salad Serves 4

FOR THE CUCUMBER SALAD 8 gherkin cucumbers, sliced lengthways ½ red onion, sliced wafer thin Juice of two limes 2 tsp ﬁsh sauce 1 tsp sugar FOR THE COCONUT FISH 4 ﬁllets of ﬁrm white ﬁsh 165ml coconut cream 1 stalk lemongrass (tough outer leaves removed), very ﬁnely chopped 1 tbsp ﬁsh sauce 3 tbsp good quality sweet chilli sauce ¼ tsp salt TO SERVE Steamed jasmine rice Fresh coriander (optional) 1. Preheat the oven to 180˚C. Combine the salad ingredients and toss well. 2. Mix all marinade ingredients for the ﬁsh in a small pot and bring to a simmer. Now place the ﬁsh in a baking dish and pour over the sauce. 3. Place in the oven and bake for 12–15 minutes or until just cooked through. 4. Serve on a bed of rice with the cucumber salad on the side. Garnish with fresh coriander. 84 Fairlady|May 2014

30th FRIDAY

Curried lamb, chickpea & butternut soup

30 MAY FRIDAY Curried lamb, chickpea & butternut soup Serves 4–6

2 tbsp vegetable oil 2 tsp mustard seeds 1 onion, ﬁnely chopped 2 garlic cloves, minced 5cm piece of ginger, chopped ﬁnely 1 tbsp turmeric 2 tsp curry powder 600g lamb cubes, we used leg of lamb Seasoned ﬂour 750g butternut, diced into small pieces 1L lamb or beef stock 200g tomato passata 1 x 400g tin chickpeas, rinsed, drained 1 cup plain yoghurt ½ cup plain yoghurt, to serve Chopped mini rosa tomatoes; 2 red chillies, chopped; fresh coriander to garnish 1. Heat 1 tbsp veg oil in a pot; add mustard seeds and cook till they pop. Add onion, garlic, ginger and spices; sauté till golden brown. Remove from pot. Add rest of oil to pot; toss lamb in ﬂour, add to pot and cook in batches till golden brown. Drain on paper towel. 2. Return lamb and onion mixture to pot. Add butternut, stock and passata, bring to boil; simmer gently for 30 min. Stir through chickpeas, yoghurt; simmer 5 min. Season well with salt and pepper. Pour into bowls; drizzle over yoghurt, and garnish.

31st SATURDAY

Fennel pork chops, green beans & vine tomatoes

31 MAY SATURDAY Fennel pork chops, green beans & vine tomatoes Serves 4

2 tsp dried fennel seeds, crushed 10g fresh sage, chopped 2 tbsp olive oil Juice of 1 lemon Sea salt and black pepper 4 pork loin chops 2 tbsp olive oil 600g vine tomatoes 1 cup white wine ½ cup cream 300g ﬁne green beans, trimmed 1 orange, peeled and segmented 50g pecans, toasted and chopped 5g fresh mint 1. Mix together the fennel, sage, olive oil, lemon juice and salt and pepper; rub all over the pork chops. 2. Heat olive oil in a pan, brown the chops on both sides and cook until done (5–7 min). Remove from pan, add tomatoes, pour over wine and cream, bring mixture to boil and simmer for 3–4 min. Return chops to pan to heat through. 3. In a pot bring beans to the boil and cook for 5–7 min. Drain, toss with orange, pecans and mint. Drizzle with olive oil and season. 4. To serve: Place chops on a plate, top with pan juices and tomatoes and serve with green beans. '

PHOTOGRAPHS: ANÈL VAN DER MERWE, DAWIE VERWEY, DIRK PIETERS, SHANE POWELL, MELIZA MYBURGH, DONNA LEWIS

29th THURSDAY

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the great cover up

Other than a decent pair of boots, a warm coat is the essential winter style investment piece. This season you might have a hard time choosing from the mega selection out there, but don’t worry: we’ve picked out the key trends for you. FASHION EDITOR CARA-LEE RUDITZKY PHOTOGRAPHS MARK CAMERON

Fairlady|May 2014 107

strap COVER STAR Got your basics covered? Branch out with a ladylike coat in this season’s must-have colour: pink! Any shade goes – whether it’s bubblegum pink, dusty rose or berry, wear it with other pastel hues or go mod and team it with monochrome items. FORTIES-STYLE COAT (R699) TRUWORTHS; TAILORED TROUSERS (R499) TOPSHOP; HOUNDS- TOOTH BAG (R699) ACCESSORIZE; COURT HEELS (R459) ZOOM

108 Fairlady|May 2014

( "" " ( & ) " " "( ( ' " " "% % " " " (% " "% "% " & " " $*#

COAT CHECK If you’re looking for a year-in-year-out wardrobe staple, stick to a classic black, structured coat. It’s slimming, and can be dressed up or down. If it’s a bit on the thin side, layer it over your leather jacket.

TAILORED COAT (R1799) ZARA; SHIFT DRESS (R595) AMANDA LAIRD CHERRY, DAILYFIX. CO.ZA, CLICK ON SHOP!; LEATHER JACKET (R1399,95) TOM TAILOR, EDGARS; QUILTED BAG (R229) KLINES; WHITE SUNGLASSES (R2990) PRADA, LUXOTTICA

110 Fairlady|May 2014

COLD PLAY The parka is deﬁnitely having a moment, and no wonder: it’s lightweight and functional. Throw it on over just about anything and you’ll look instantly stylish and chic on rain-soaked days. Go for navy, black or army green to keep it versatile. PARKA (R999) POETRY; WOOL KNIT (R1999) HABITS; TWO-TONE SCARF (R349) ACCESSORIZE; SKINNY JEANS (R699) FOREVER NEW; STRUCTURED HANDBAG (R269) ACCESSORIZE; ANKLE BOOTS (R280) FASHION EXPRESS

HAIR AND MAKEUP: SHAHNAZ COLA-WRENSCH AT SUPERNOVA. MODEL: CHRISTINA AT MAX. FASHION INTERN: KIRSTIN GERBER. PHOTOGRAPHER’S ASSISTANT: GAVIN VAN DEN BERG

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fashion FASHION EDITOR CARA-LEE RUDITZKY

Pretty in pink PLASTIC NECKPIECE (R230) LOVISA

Who said bursts of colour and lush ﬂorals were reserved for summer? Don a fuchsia coat and some moody blooms for a gorgeous winter look.

CHUNKY SCARF (R79,99) PICK ‘N PAY; MELTON COAT (R1199) FOREVER NEW; FLORAL DRESS (R329) RAGE; CLUTCH BAG (R350) 4FLAVOUR, YDE; BRACELETS (R199 EACH) TOPSHOP

JACKET WITH BELT (R290) FASHION EXPRESS STAINLESS STEEL, CRYSTAL AND LEATHER WATCH (R2 195) JACQUES LEMANS, CJR

SILK DRESS (R1 399) POLO MELTON & FAUX FUR COAT (R329,99) MR PRICE METALLIC HEELS (R1399) DUNE

CUFF (R149,95) KLINES

MOCK CROC HANDBAG MR PRICE (R99,99)

tip SKINNY BELT (R279) CHARLES AND KEITH SHIFT DRESS (R1499) TOPSHOP

Pair a ﬂoral blouse with a solid chunky knit and jeans for downtime.

SCARF (R999,95) TED BAKER

FLARED COAT (R4 399,95) TED BAKER, STUTTAFORDS

PENCIL SKIRT (R79,99) MR PRICE BEANIE (R149) ACCESSORIZE TWO-TONE BAG (R180) FASHION EXPRESS

ANKLE BOOT (R1 499) NINE WEST

DRESS WITH BELT (R180) BUCKLE DETAIL PUMPS FASHION EXPRESS FASHION EXPRESS (R99)

118 Fairlady|May 2014

FLORAL DRESS (R399) FOSCHINI

forecast

You Tarzan, me Jane RESIN CUFF (R175) LOVISA

There’s a rumble in the jungle… This trend works best when you keep it subtle – think one animal print or faux fur touch per outﬁt. FAUX FUR GILLET (R2 999) WITCHERY, WOOLWORTHS; DRAPED DRESS (R499,95) EDGARS; NECKLACE (R59) FASHION EXPRESS; STRUCTURED BAG (R2 299) TRENERY, WOOLWORTHS; THIGH-HIGH BOOTS (R2 399) WITCHERY, WOOLWORTHS

MOCK SNAKESKIN BAG (R479) BLACKCHERRY

MIDI SKIRT (R2 400) KAREN MILLEN

ANIMAL PRINT GLOVES (R399) ACCESSORIZE

MOCK CROCK BOOT WITH BUCKLE (R850) BRONX

EMBELLISHED PUMPS (R1319) DUNE DROP EARRINGS (R150) LOVISA

KNIT (R549) MANGO

KNIT GLOVES (R299) ACCESSORIZE

tip

Too much ﬂuff for your taste? Stick to faux fur trims ms – like a collar or cuff. COAT WITH FAUX FUR TRIM (R360) FASHION EXPRESS

SKINNY BELT (R519,95) DUNE

GILLET (R1999) WITCHERY, WOOLWORTHS

FAUX FUR HAT (R399) ACCESSORIZE

ANIMAL PRINT HEELS (R279) RAGE

CROPPED JACKET (R329,99) MR PRICE LEOPARD PRINT T-SHIRT (R280) FOSCHINI

LACE-UPS (R650) SUPERGA

FAUX FUR AND TWEED COAT (R5 699,95) TED BAKER, STUTTAFORDS

LEOPARD PRINT BAG (R2119) DUNE

BLACK BOOT (R799) BRONX

GREY BAG (R1 299) TRENERY, WOOLWORTHS

Fairlady|May 2014 119

e u q o r a B k c Ro

This look is harder to pull off in warm weather, so now’s your chance! Opulent embroidery, ornate prints & gilding add Baroque-inspired drama.

TAILORED BLAZER (R220) FASHION EXPRESS

PATTERNED TROUSERS (R2 899,95) TED BAKER, STUTTAFORDS

PENCIL SKIRT (R140) FASHION EXPRESS

ZIP-UP CARDIGAN (R1 099) MARI AND ME

BIB NECKLACE (R359) ZARA

BOOT (R699) WILD ALICE, QUEUE SHOES

EMBROIDERED JACKET (R2 499) AND TWOTONE KNIT (R1799) BOTH MARI AND ME; DROP EARRINGS (R130) LOVISA; RINGS (R525–R650) BOTH LULU BELLE; FLORAL SKIRT (R829) TOPSHOP

PUMPS (R2730) PRETTY BALLERINAS

ENCRUSTED CLUTCH (R499) ALDO

GOLD HEEL (R420) PLUM

COURT PLATFORM (R499) CALL IT SPRING SCREEN-PRINTED SHIFT DRESS (R795) CHERYL ARTHUR, DAILYFIX.CO.ZA, CLICK ON SHOP!

CHANDELIER EARRINGS (R500) LULU BELLE PRINT DRESS (R299) MILADY’S

tip

Jewellery is key to getting thiss trend right – anything with crystals and gems is a YES!

FAUX RUBY NECKPIECE (R299) ACCESSORIZE

GOLD AND MAROON KNIT (R499) POETRY

STILETTO BOOTS (R3 590) CASTELO

COCKTAIL RING (R160) LOVISA

SKINNY BELT (R59, PART OF SET) FASHION EXPRESS

120 Fairlady|May 2014

METALLIC CLUTCH (R399) ACCESSORIZE

SEQUINNED BLAZER (R6 590) IKKS

BAROQUE-PRINT DRESS (R1 999) MARI AND ME

Borrowing from the boys has never been this easy. Man up with masculine silhouettes and haberdashery fabrics like herringbone, houndstooth, pinstripes…

His & hers

VINTAGE LOOK SATCHEL (R1 550) OLD SCHOOL SATCHEL

FLARED TRENCH (R4 399,95) TED BAKER, STUTTAFORDS

CHECK SHIRT (R699) BELLFIELD, DAILYFIX. CO.ZA, CLICK ON SHOP!

WATCH (R4 299) MICHAEL KORS, AMERICAN SWISS TWO-TONE BROGUE (R1239) DUNE

MELTON COAT (R1 499) FOREVER NEW ELASTICATED ANKLE BOOT (R200) FASHION EXPRESS

BROWN BACKPACK FASHION EXPRESS (R220)

WOOL BLEND CHECK BLAZER (R1 999) MARI AND ME; SHIRT (R649) TRENERY, WOOLWORTHS; TARTAN SCARF (R699) ZARA; PINSTRIPE TROUSERS (R129,99) MR PRICE; BACKPACK (R450) 4FLAVOUR, YDE, WATCH (R450) AVANGLION, DAILYFIX. CO.ZA, CLICK ON SHOP!

CHUNKY SCARF (R349,95) BILLABONG

BUTTONUP SHIRT (R99,99) MR PRICE

BLAZER (R159,99) AND MATCHING PANTS (R129,99) BOTH MR PRICE

FLARED DRESS (R3 700) KAREN MILLEN

WATCH (R4 699) MICHAEL KORS, AMERICAN SWISS

tip

Trend alert: twinset twinsets are back. (Don’t freak freak out – they th make dressi dr essing ng for work work a cinch!)

LOAFER STYLE HEEL (R1 299) VINCE CAMUTO, EDGARS

BLAZER WITH PIPING (R695) AMANDA LAIRD CHERRY @ DAILYFIX. CO.ZA CLICK ON SHOP! TASSEL LOAFERS (R430) MADISON @ DAILYFIX.CO.ZA CLICK ON SHOP!

STRUCTURED BAG (R1 219) DUNE

CHECK BLAZER (R290) FASHION EXPRESS

CHECK BOWLING BAG (R949) CHARLES AND KEITH

PATENT BLACK BOOT, (R609) RAGE CHECK PRINT DRESS (R140) FASHION EXPRESS

COAT WITH LEATHER SLEEVES (R5 300) KAREN MILLEN

e c i N l a c i t u Na

PINSTRIPE JUMPER (R399,95) MANGO

TOM TAILOR SWEATER (R699) EDGARS

DRESS WITH BELT (R119,99) MR PRICE

Everyone loves a striped print, and happily, it suits all. For a playful take on the classic as nautical look, add some prim m polka dots to the mix.

MULTI-COLOURED SCARF (R499) ACCESSORIZE BLOUSE (R79,99) MR PRICE

KNIT WORN OVER DRESS ESS (R399) ZARA; ARA; DRESS WITH BELT (R399,95) 99,95) EDGARS; BAUBLE NECKPIECE CE LINES (R249) KLINES

SCARF (R579,95) DUNE

PENCIL SKIRT (R269) DONNA CLAIRE

STRIPED TRENCH (R2 499) Y YAYA DRESS WITH EMBELLISHMENT CROPPED TROUSERS (R129,99) MR PRICE (R699,95) MANGO

tip

If you’re petite, a smaller print won’t overwhelm your frame. Curvy?? Opt for a bolder pattern. SILK BLOUSE (R559) ZARA

PUMPS (R2 590) PRETTY BALLERINAS

BOWLING BAG (R350) FOSCHINI

122 Fairlady|May 2014

STRIPED HEELS (R1 199) DUNE LONG KNIT (R550) POETRY

SPOTTED KNIT (R550) POETRY SPOT JUMPER (R160) FASHION EXPRESS

AnarChic

This winter we’re mixing edgy items with luxurious fabrics: think punk-inspired tartan wor worn with soft knits and lavish leather. ZIP-UP HEELS (R2 200) DUNE

DUFFLE BACKPACK (R99,99) MR PRICE

CHECK SCARF (R399) ACCESSORIZE

ANKLE BOOT WITH BUCKLE (R189,99) MR PRICE

BUTTONUP BLOUSE (R549,95) MANGO TARTAN SKIRT (R1 900) KAREN MILLEN

TARTAN DUFFLE COAT WITH FAUX LEATHER TRIMS (R2 799) POLO

COAT (R1 199) MARI AND ME; LEATHER JACKET (R3 999) COUNTRY ROAD, WOOLWORTHS; CARDIGAN (R250) PICK N PAY; MIDI SKIRT (R499) EDIT @ DAILYFIX.CO.ZA, CLICK ON SHOP!, SLING BAG (R399) ZOOM

STILETTO BOOT (R999) ZOOM

TARTAN STILETTO (R649) CHARLES AND KEITH

PHOTOGRAPHER: ANÈL VAN DER MERWE. FASHION INTERN: KIRSTIN GERBER. MODEL: ADRIANA AT D&A MODELS. HAIR AND MAKE-UP: SHAHNAZ COLA-WRENSCH AT SUPERNOVA

OVERSIZED CARRYALL (R64,95) MR PRICE

KNEE-HIGH BOOTS (R269,95) ACKERMANS

TRENCH COAT (R2 295) ANNA SCOTT@ DAILYFIX. CO.ZA, CLICK ON SHOP!

LEATHER SATCHEL (R1 599) GREEN CROSS

tip

Not mad for plaid? Give the trend a go with a tartan rtan scarf or loafer.

BLOUSE (R160) FASHION EXPRESS

CHAIN & FABRIC NECKLACE (R49,99) MR PRICE

STUDDED HEEL (R999) ERATO

JACKET WITH FAUX LEATHER INSERTS (R799) TRUWORTHS PENCIL SKIRT (R119,95) EDGARS

QUILTED BIKER JACKET (399,95) EDGARS

PRINTED BLAZER (R149,99) MR PRICE Fairlady|May 2014 123

edit

FASHION EDITOR CARA-LEE RUDITZKY

Change up your wardrobe without blowing the budget – just swap and switch accessories to create an all-new look. Here’s our list of winter’s must-have ﬁnishing touches.

Brogues Add a boyish twist to a dress & tights ensemble with a pair of dashing brogues. Whether heeled or ﬂat, the best pairs are metallic or patent with a high-gloss shine.

PATENT BROGUES (R899) ZARA

RAGE

FOSCHINI

ZARA

R450

R335

ACKERMANS

DUNE

R1299

POETRY

MADISON, DAILYFIX.CO.ZA, CLICK ON SHOP!

R400

R189,95

CHARLES AND KEITH

R699

R459

ALDO

R649

R599

Fairlady|May 2014 125

s e v o l g , s t Ha s e v r a c s d an From head to hands, layer up in melton hats, cosy scarves and ladylike mittens or gloves. Mix and match for a quirky touch.

GREY JUMPER (R499) COUNTRY ROAD, WOOLWORTHS; GLOVES (R259) AND SCARF (R359) BOTH ZARA

ZARA ARA

FASHION EXPRESS

FOSCHINI

R220

R79

R299

ACCESSORIZE

HINI FOSCHINI

TED BAKER, STUTTAFORDS

R599

R819,95 R140

CALL IT SPRING

TED BAKER, STUTTAFORDS

FASHION EXPRESS

R69

R149

R999,95 R9 Fairlady|May 2014 127

Handbags Get your hands on a structured or colourblock carryall in natural or berry shades. The holdall is deﬁnitely in the spotlight this season, and the variety on offer has never been this good!

PANTS (R1499) HABITS; KNIT (R999,95) JORGE, STUTTAFORDS; HANDBAG (R699) ACCESSORIZE

DUNE

FOREVER OREVER NEW EW

CHARLES AND KEITH

R999

R899

FOSCHINI

BLACKCHERRY LACKCHERRY

MR PRICE

R469

R149,99

FOSCHINI

CHARLES ARLES AND ND KEITH

128 Fairlady|May 2014

R399

DUNE UNE

R899 R350

R649

R1 039

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SKINNY JEANS (R699) FOREVER NEW; SUEDE BOOTS (R599) QUEUE SHOES

s t o o b h g Hi Jack Frost nipping at your toes? Don’t sacriﬁce warmth for style – invest in a pair of hard-wearing boots to see you through the chilly season. Anything goes, but if you’re spoilt for choice, go for ones with buckle detailing or gold ﬁnishes.

FREE2BU, EDGARS

TRUWORTHS

R2 899

R675

R2 979

R300

R2 399

130 Fairlady|May 2014

CHARLES AND KEITH

DUNE

FASHION F FASHIO N EXPRESS

WITCHERY, STUTTAFORDS

R499,95

BLACKCHERRY

R1099

ZOOM

R382

R759

PHOTOGRAPHER: MARK CAMERON. STILLS: ANÈL VAN DER MERWE. FASHION INTERN: KIRSTIN GERBER. MODEL: CHRISTINA @ MAX. PHOTOGRAPHER’S ASSISTANT: GAVIN VAN DEN BERG.

NINE WEST

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CATRICE NAIL LACQUER IN 060 BLOODY MARY TO GO, R37,95

BOURJOIS EFFET 3D GLOSS IN SHADE 06 ROUGE DEMOCRATIC, R119,95

GOSH VELVET TOUCH EYELINER IN 017 REBELLIOUS BROWN, R99

THE FEMME FATALE Siren-red lips are back this winter, but the rule book’s been ditched. The new legislation? Full-on eyes with full-on lips for all-out temptress appeal! Line the upper and lower lash line with charcoal eyeshadow, and blend. Up the drama with black mascara. Pick your lipstick texture according to your needs – matte reds have more staying power, creamy formulas are more hydrating.

Red alert ESSENCE COLOUR & GO NAIL POLISH IN 160 DEEP SEA, BABY, R22,95

MAC SATIN LIPSTICK IN MAC RED, R190 MATRIX BIOLAGE EXQUISITE MORINGA OIL, R190 CHANEL MULTI-EFFECT QUADRA EYESHADOW IN 208 TISSÉ GABRIELLE, R700

INGLOT FALSE LASH EFFECT MASCARA IN BLACK, R189

MICHAEL KORS SEXY AMBER EDP, R885 FOR 50ML

AVON LIPSTICK IN RED 2000, R129,95 YSL CRÈME DE BLUSH IN SHADE 1, R560

ELIZABETH ARDEN FLAWLESS FINISH PERFECTLY NUDE MAKE-UP SPF 15 IN GOLDEN NUDE 07, R345

TOP TIP: Pair this look with a low-slung bun. Apply a pea-sized amount of hair oil from mid-lengths to ends for shine, then release some strands and give them gentle waves.

POND’S AGE MIRACLE BB CREAM SPF 30 IN BEIGE, R144,99

DIOR GLOW MAXIMISER LIGHT BOOSTING PRIMER IN 001, R545 Fairlady|May 2014 135

NATURAL SHINE Shimmery coppers, forest greens and glam bronzes echo the natural elements this winter. For a subtle effect, go for a cream-based eye shadow and blend well, or sweep on a very light layer of powdered shadow. Looking for drama? Layer the cream shadow or pick one with strong pigments. Rose gold metallic suits all skin stones. TOP TIP: Opt for toned-down shimmers rather than very glittery ones when it comes to metallic eye shadows – you don’t want to look like a disco ball. 136 Fairlady|Month 2013

TOM FORD JASMIN ROUGE EDP, R1900 FOR 50ML

DIOR CAPTURE TOTALE COMPACT FOUNDATION IN 030, R1 190 WET ‘N WILD MEGALAST LIQUID LIP COLOR IN E927A, R69,95

MAC EYE SHADOW IN HUMID FROST & MYTHOLOGY LUSTRE, R180 EACH

REVLON PHOTOREADY BB CREAM SPF 30 IN 040 DEEP, R160

SMASHBOX CAMERA READY BB CREAM EYES BROAD SPECTRUM SPF 15 IN LIGHT MEDIUM, R295

NYX LOVE IN PARIS 9 COLOR SHADOW PALETTE IN 06 C’EST LA VIE, R179,95

MAVALA NAIL COLOR PEARL IN 193 COPPER GOLD, R64

SMASHBOX ALWAYS SHARP 3D EYE LINER IN 3D SPARKS, R210

Heavy metal

GHD STYLE STRAIGHT & SMOOTH SPRAY, R180

CATRICE NAIL LACQUER IN 07 GENIUS IN THE BOTTLE, R37,95

ELIZABETH ARDEN BEAUTIFUL COLOR LUMINOUS LIP GLOSS IN ROYAL PLUM 13, R195 CLARINS EYE PENCIL IN 06 BRONZE, R235

ESSENCE METAL GLAM EYESHADOW IN 05 CHOCOLATE JEWELLERY, R36,95

CATRICE LIQUID METAL EYESHADOW IN 070 GOLD LEAF ME, R58,95

YARDLEY STAYFAST QUAD EYESHADOW IN MYSTICAL JEWEL, R99,95 Fairlady|May 2014 137

LIP SERVICE Lips in berry shades are a hit this winter, from velvety wines to raspberry rouges. Berry tones add depth and richness to any look. For lighter skin tones, pick a red with a blue undertone; for olive or darker skin, choose a red with a brown undertone. For a vintage look, opt for deep purple tones. TOP TIP: If you have thin lips, a dark lipstick could make them appear even smaller, so rather opt for a light stain or fill out your lip with a lip pencil.

138 1 13 38 F Fairlady|Month Fai Fa a aiirla rla ad dyyy||M dy| Mo Mon on ntth th 2013 201 13

REDKEN DIAMOND OIL SHATTERPROOF SHINE INTENSE, R515

KANGOL KOLOUR DOUBLE THE FUN LIPSTICK LIPGLOSS GO!, R55 CATRICE NAIL LACQUER IN 17 CAUGHT ON THE RED CARPET, R37,95

NAILS INC. NAIL POLISH IN VICTORIA, R110

TIP TOP NAIL POLISH IN BOSTON LIGHTS, R39

MAC MINERALIZE MOISTURE SPF 15 FOUNDATION IN NC50, R330 INGLOT UNDER MAKEUP BASE, R299

Berry blaze

GOSH LONG LASTING LIP MARKER IN 003 BERRY, R110

ESSENCE SOFT TOUCH MOUSSE MAKE-UP IN 03 MATT HONEY, R54,95

PALLADIO LIP STAIN IN BERRY, R84,95

CATRICE KOHL EYE LINER IN 070 TAKE THE GREYHOUND, R24,95

DIOR HYPNOTIC POISON EDP R1 675 FOR 100ML

CHANEL ROUGE COCO SHINE LIPSTICK IN 92 ÉMOTION, R435

INGLOT LIPSTICK IN SHADE 294, R179

MICHAEL KORS LIP LACQUER IN DAME, R275

MAC LIPSTICK IN AMPLIFIED DARK SIDE, R190

STILA COLOR BALM LIPSTICK IN ALI, R255

BOURJOIS LIPSTICK IN 05 PRUNE CARESSE, R95,95

Fairlady|May 2014 139

GET FRESH Say goodbye to sallow, pasty winter skin; keep yours dewy and hydrated by investing in buttery, moisturising make-up in radianceboosting shades. Winter air is drier, so pimp up your moisturiser and consider investing in a quality serum, mask, scrub and/or facial oil. Use a silky-textured blush and peachy, nude tones on your lips.

TOP TIP: CC Creams are great for the dewy look. They give an even skin tone by softening redness, dark spots, sallowness and dullness, and are also very moisturising. 140 1 14 40 Fai Fairlady|Month F rla lady| d M Mon on ntth h 2013 20 20 201 01 13

ELIZABETH ARDEN BEAUTIFUL COLOR LASH ENHANCING MASCARA IN BLACK, R210

DIOR CAPTURE TOTALE SÉRUM DE TEINT IN 030, R1080

CLARINS INSTANT CONCEALER IN 03, R310

Dewy does it

CLINIQUE CHEEK POP BLUSH IN 01 GINGER POP, R300

GOSH VELVET TOUCH EYE LINER IN 021 RENAISSANCE GOLD, R99

CATRICE ULTIMATE SHINE LIPSTICK IN 250 YES, WE CAN-DY!, R58,95

STILA CONVERTIBLE COLOR DUAL LIP AND CHEEK CREAM IN LILIUM, R280

RALO COSMETICS EYESHADOW PALLETTE, R37,50

GIORGIO ARMANI SÌ EDP, R1 059 FOR 50ML

DIOR ROUGE LIPSTICK IN 531 ROSE CRINOLINE, R400 ICE BOX COLORS 7ML IN 13 MALIBU NIGHTS & 55 NUDE ICE, R60 EACH

MAX FACTOR CC COLOUR CORRECTING CREAM IN 60 MEDIUM SPF 10, R149,95

ESSENCE 3D EYESHADOW IN 08 IRRESISTIBLE VANILLA LATTE, R39,95

TONI & GUY GLAMOUR FIRM HOLD HAIRSPRAY, R96

Fairlady|May 2014 141

THE FELINE FLICK The cat’s eye replaces the heavy duty smoky eye this winter. Liquid liner or pencil – take your pick. Liquid liner is more dramatic, but requires a steadier hand. For stability, rest your elbow on a steady surface and use an ear bud dipped in make-up remover to fix any mistakes. Keep lipstick toned down and nude. TOP TIP: Channel your inner Sixties starlet by pairing the flick with a voluminous hairdo. Add a chic accessory to keep the hair out of your face.

142 14 1 42 Fairla Fairlady|Month F Fai Fa ai airla lady la dy| y |M y|Mo y| Mon Mo on nth h 2013 201 201 20 0 3

CLINIQUE CHEEK POP BLUSH IN 02 PEACH POP, R300

ALMAY LIQUID LIP BALM IN 800 ROSY LIPPED, R89

ESSENCE LIPSTICK IN 06 BARELY THERE!, R29,95

NYX SOFT MATTE LIP CREAM IN STOCKHOLM, R109,95

Feline flick

ELIZABETH ARDEN FLAWLESS FINISH PERFECTLY NUDE MAKEUP SPF 15 IN CHESTNUT 26, R345 L.A. COLORS GRAFIX EYELINER IN SILVER, R39,95

ALMAY INTENSE I-COLOR EYELINER IN 003 BLACK PEARL, R149

YSL BABY DOLL LUXURIOUS MASCARA IN FETISH BLACK, R345

INGLOT KOHL PENCIL 01, R189

AZZARO CLUB WOMEN EDT, R655 FOR 75ML

WELLA SP LUXE OIL KERATIN BOOST ESSENCE, R285

MAC LIQUID EYE LINER IN BOOT BLACK, R200

ESSENCE SUPERFINE EYELINER PEN IN 01 DEEP BLACK, R36,95 REVLON COLORSTAY LIQUID LINER IN BLACK 001, R155

INGLOT 02M BREATHABLE NAIL ENAMEL IN 692, R179

MODELS: DANI LEONEL @ FUSION MODELS; CONSTANZE WITZEL @ OUTLAWS MODEL AGENCY. MAKEUP: MELISSA VAN ZYL @ SUPERNOVA USING DERMALOGICA SKINCARE. HAIR: FERNANDA LUZ @ MONOPOLE. BEAUTY ASSISTANT: JANA WESSELS CLOTHING: STUTTAFORDS & ZARA. JEWELLERY: LOVISA & ACCESSORIZE

OPI NAIL LACQUER IN HAVEN’T THE FOGGIEST, R160 ESSENCE COLOUR & GO NAIL POLISH IN 144 BLACK IS BACK, R22,95

L.A. GIRL METALLIC NAIL POLISH IN STERLING SILVER, R39,95

Fairlady|May 2014 143

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