Transform old video tapes gathering dust in the garage into a kitchen garden.

All you need:

• old video cassettes
• screwdriver
• potting soil
• trailing herb plants such as marjoram or oregano

How to:

Unscrew the top of each cassette. Remove the reels and tape and screw the cassettes back together again. Stand each cassette on its side and, through the holes, fill them halfway with potting soil. Plant trailing herbs or plants with a short root system in each one. Stack the cassettes on top of one another, or hang them on a wall, to create a vertical garden. Remember to water the plants daily, but only in small drops.

Did you like this Smart Idea? See others here.

The post Smart Idea: Life After Video Cassettes appeared first on Visi.

A secure lifestyle estate is not where you would expect to find a traditional old farmhouse. So, VISI found a modern one.

It’s easy to spot a Julian van der Linde design: Simply look for the wild grasses and fever trees growing on the pavement outside the house.

He is passionate about indigenous gardens because they are low-maintenance and cost-effective and, while this architectural designer/builder/landscaper/decor adviser creates a different house for every client, the eco-friendly South African garden remains his trademark.

That’s how I found the new home of Njabulo and Lebo Mthembo, settled on top of a koppie in the middle of Carlswald Lifestyle Estate north of Johannesburg. It’s a discreet house from the street and the wild grass verge, with only the simple silhouette of two barn-like roofs and a red brick chimney pointing to the fact that this is a contemporary farmhouse. Step inside, and the rich, gleaming chocolate brown Cemcrete floors tell you that you’re in a family home firmly rooted in Africa. Slick, understated Africa.

Julian met the Mthembos when they admired his work in creating a friend’s home. The other house wasn’t really to their taste, but they liked the workmanship and set about sourcing a site together. Little did Njabulo and Lebo realise that, in Julian, they were to get not only an architectural designer, but also a builder, a garden landscaper and a partner in a decor business, all of which meant he would see their construction project right through to the end.

No superfluous space

Njabulo had a clear idea of what he wanted his home to look like and Lebo had learnt to trust her husband’s style. He definitely did not want a glitzy Tuscan affair as is so often found in upmarket security estates. After years of living in Washington and New York, he had developed a taste for apartments with understated exteriors and simple but chic interiors. He also insisted that a home should have no superfluous space – every area had to have a purpose.

“In New York, I lived in an old apartment on the Upper East Side. It definitely influenced my style and that’s why I also like the look of old-fashioned red brick.”

The result is a house that is different, yet completely functional, with touches of those old red bricks – not face brick, he and Julian stress – and loft-living to satisfy Njabulo’s New York state of mind.

Njabulo and Julian speak about the building project as a team, pointing to a sincere synergy between the two that had a lot to do with the success of this project. By combining the brief for a contemporary farmhouse and his client’s taste for apartment living, Julian has created an unassuming yet spacious and functional home for the Mthembos and their children.

Uncluttered and seamless

Downstairs is where most of the living happens. The space is almost entirely open plan, with only the scullery and children’s play room closed off for privacy. Indoor and outdoor entertainment areas can flow together through doors that fold back if the weather allows, but are also easily contained for cosy winter living.

Njabulo’s favourite spot is the outside patio leading to a slim pool surrounded by a dark wooden deck. The built-in gas braai is taken from functional to feature, with the clever addition of a set of silver animal horns on the wall above.

Throughout the ground level, a cool theme of brown, grey, black and white creates a peaceful mood. A total absence of colour makes for an uncluttered and seamless effect, creating the impression that the entire home exists in one room.

The decor was largely done by Julian’s partner, Joe Jacob of Waxbill in Nelspruit, although Njabulo added touches of his own. The white cow skin and the oriental cupboards in the lounge, as well as much of the art, were items he sourced himself. Throughout the house, dramatic white pieces from Ceramic Matters complete the neutral palette.

Function over form

Njabulo says the brown Cemcrete floors were his idea, even though he got the fright of his life when he saw the effect for the first time.

“We saw something like it in a coffee shop in Kramerville but I almost cracked when the floor team from African Earth started, and I called Julian to say we should change it.”

But Julian encouraged him to see the plan through and, once the house was completed and furnished, the richness of the floor colour came into its own.

“It also worked because we painted the walls grey,” says Julian. “If there had been any yellow on the walls, the brown would have been a disaster.”

Lebo’s pride and joy is her custom-built Slavin & Company kitchen in which almost all the working parts are neatly hidden behind closed doors.

“It’s the hub of the house,” she says, where everyone gathers over weekends to enjoy her cooking.

Upstairs, a loft-like library perches on the steel stairway, with a custom-made bookshelf a work of art to complete the effect.

Beyond, three bedrooms and two bathrooms by Oxo are luxurious yet simple – again with the neutral palette creating the serenity and simplicity that Njabulo and Lebo were after.

In their modern Johannesburg farmhouse, Njabulo and Lebo Mthembo have found a new kind of aesthetic where function has always taken precedence over form – but never at the cost of elegance.

• Julian Architectural Design, 083 259 2348, www.julianad.co.za
• Waxbill, 083 452 9771, info@waxbill.co.za
• Slavin & Company, 011 786 2032

The post The country comes to town appeared first on Visi.

Tucked between the rolling hills of the Overberg region in the Western Cape lies an old farm transformed into an idyllic weekend getaway retreat.

The farm gates at the entrance to Halfaampieskraal have come to mean much more than mere functional markers built to keep strangers out and welcome guests in.

They signify that it is time for all who pass through them to cast off the effects of urban living in favour of spending hours lazing in the sun with a book in hand, distracted only by the aroma of freshly baked bread and the sight of a flock of sugar-white geese in the distance.

This is but a glimpse of the pleasures waiting to be enjoyed on a farm that has been transformed into an idyllic weekend getaway.

Jan-Georg Solms inherited Halfaampieskraal, a wool, down, wheat and dairy farm near Napier, from his father. He spent his early childhood at a farm school, his horse waiting to be saddled up after his homework was done so that he could visit neighbouring friends a few hills away.

Keeping a legacy alive

It was the memory of this country way of life that inspired Jan-Georg to keep the legacy of this magical place alive. A firm believer in the adage that, “The pleasures of life taste sweeter when shared,” he has made the magic of Halfaampieskraal accessible to whomever wants to experience it.

Jan-Georg has transformed the manor house into a masterpiece of colonial elegance met with contemporary and sometimes idiosyncratic charm. Even more impressive was the metamorphosis of the old farm school and blacksmith’s forge into a three-bedroom guesthouse that is worthy of a five-star rating, a project he undertook with his partner, Cobus Geldenhuys.

“With countless friends making their way to the farm every weekend, it soon became clear that we needed to create more accommodation,” he explains. “Fifty metres or so away from the manor house, the answer to our dilemma was staring us square in the eyes. It took a mere six weeks – strongly motivated by the reality of a looming party – to transform the existing building into three bedrooms and build on three accompanying en-suite bathrooms.”

A true farm experience

A dazzling welcoming party of sunflowers greets visitors who arrive at the guesthouse, where it is immediately apparent that Jan-Georg has created a resting place for his guests that captures the essence of a true farm experience. This authenticity has been achieved by paying impeccable attention to detail.

The beds have been custom-made to be about 30 cm longer and higher off the ground than conventional beds – a hallmark of farm-style living. To give modern bathroom accessories a time-honoured essence, Jan-Georg scoured ordinary Cobra taps to make them look like classic antique finds, while the tiles on the bathroom walls have been placed in a staggered pattern to create a feeling of depth and texture.

Jan-Georg’s keen eye and natural aptitude for styling has resulted in an effect that is more like a work of art than interior decoration: A solitary heart-shaped antique glass vessel gracefully lying on the windowsill, or a lampshade filled with antelope horns are but a few examples of this. But what remains the most integral part of this experience is inhaling as much of the fresh farm air as is humanly possible.

For this reason, two of the rooms have outside showers, for there’s nothing quite like watching cows grazing in the fields while hot water and fresh air give your soul its daily fix. And there are many more special touches.

Guests are welcome to enjoy the fresh milk available in the manor- house kitchen courtesy of the farm’s Jersey cows, as well as the use of the dining room and pool area. Sundowners are served from 6pm, followed by a hearty dinner on the front porch.

Lazy days

Days are spent lazing around or exploring the area on Halfaampieskraal’s mountain bikes, and Napier is only 20 minutes away if you’re in the mood for visiting a quaint restaurant or coffee shop. Chances are, however, that you won’t want to set foot off the farm, even if you’re in the mood for entertainment.

Jan-Georg has transformed an old shed into a party venue that oozes chic style and elegant Cuban extravagance. Club Havana serves luscious Cuban food prepared by Cobus, and acts as a venue for a variety of functions. A party of 60 can be seated comfortably, while still leaving ample room for a dance floor.

A delightful host at night and a rooted-in-the-soil farmer by day, Jan-Georg has created a farm fantasy that will keep you longing for those magical Halfaampieskraal moments long after your visit has passed – and keep you coming back for more.

• Halfaampieskraal: 028 452 1744, 082 569 0438, www.kraal.biz, rooms@kraal.biz

The post Head for the hills appeared first on Visi.

The true story of Chinese cuisine lies in its simple presentation, diverse colour, seductive aroma and excellent flavour – four distinguishing features that should be combined to create an authentic experience.

Hake chips with strips of smooth tofu and spring onion curls

SERVES: 4
PREPARATION TIME: 25 minutes
COOKING TIME: 10 minutes

300 g fresh hake (or sea bass) fillets
½ cup cornflour
canola oil
150 g tofu, sliced into thin strips
fresh spring onions cut into long, thin strips and placed in ice water to curl
plum sauce to serve

Remove the skin on the fillets and, using a sharp knife, cut the fish into thin slices at an angle, taking care to remove all the bones. Place a sheet of cling film on a work surface and sprinkle it with some of the cornflour. Arrange the slices of fish on the cling film, with spaces in between each slice, and sprinkle with a little more cornflour.

Place a second sheet of cling film over the fish slices and, taking care not to tear them, pound the slices with a wooden mallet or rolling pin. The fish slices should be almost translucent once you have finished. Heat the canola oil in a deep saucepan. Coat both sides of the fish slices in the remaining cornflour and fry them in batches until crisp and golden. Place the fish on kitchen towel to drain and serve immediately with thin strips of tofu and cool tendrils of spring onion. Serve with plum sauce.

Succulent soft-shelled crab with a ginger, soy and tamarind jelly 

SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
SETTING TIME: 4 hours

295 g can beef consommé
a 5cm piece of fresh ginger, peeled and grated
15 ml (1 T) soy sauce
5 ml (1 t) tamarind
4 gelatine leaves, soaked and drained
4 meduim soft-shelled crabs, defrosted (available at branches of Willoughby & Co. in Cape Town and Johannesburg)
60 ml (4 T) oyster sauce
45 ml (3 T) olive oil
glass noodles or jasmine rice

Reduce the beef consommé with the ginger, soy sauce and tamarind over a low heat until it becomes a rich, dark colour and the flavours have infused. Then add the drained gelatine leaves to the warm mixture and stir until dissolved. Pour into a mould and place in the fridge to set. Place a large pan on a high heat and add the olive oil.

Once hot, add the crabs, flesh side down, and cook them for 8-10 minutes. Turn the crabs over to cook the outer shell. Just before removing the crabs from the pan, coat them in oyster sauce. Cut the ginger, soy and tamarind jelly into cubes or use a small round cookie cutter. Serve the crabs with the jelly cubes or rounds and glass noodles or steamed jasmine rice.

Translucent fresh fruit salad with a Chinese beer and plum liqueur dressing

SERVES: 8
PREPARATION TIME: 30 minutes

140 g can whole water chestnuts, drained and thinly sliced
10 fresh radishes, washed and thinly sliced
¼ fresh watermelon, halved lengthways and sliced into thin wedges
¼ fresh winter melon, halved lengthways and sliced into thin wedges
150 g fresh asparagus, shaved
4 green apples cut into small wedges
3 ripe sharon fruit, sliced into thin rounds
4 guavas, cut into small wedges
2 turnips, washed and thinly sliced
200 g crisp tatsoi, refreshed
125 ml (½ cup) Chinese beer
30 ml-45 ml (2 T-3 T) plum liqueur
4 limes, cut into wedges

Toss all the fresh ingredients together in a large salad bowl except for the asparagus. Place the asparagus in ice-cold water to create translucent curls. Combine the Chinese beer and plum liqueur to create a dressing and drizzle it over the salad. Serve the salad with juicy lime wedges and topped with delicate asparagus curls. Season to taste.

Crunchy almond cookies 

MAKES: 24
PREPARATION TIME: 20 minutes
COOKING TIME: 15-20 minutes

115 g butter, softened
220 g castor sugar
1 egg, at room temperature
2 ml (½ t) almond essence
315 g flour
7 ml (1½ t) baking powder
100 g ground almonds
1 egg yolk, beaten
200 g readymade plastic icing flavoured with almond essence

Preheat the oven to 180ËšC. In a large bowl, cream the butter and castor sugar together until the mixture is smooth and pale. Stir in the egg and the almond essence and beat the mixture until everything is well blended and almost homogenised. Place the flour, baking powder and ground almonds in a sifter and gradually sift and stir into the mixture until it has the consistency of soft dough.

Separate the dough into 20 pieces and lightly roll each one into a soft ball. Flatten each ball to form a cookie and arrange all the cookies on a baking sheet. Press a small, flat circular object into the centre of each cookie to make an indent, then brush the tops with beaten egg yolk.

Bake for 15 minutes, or until the cookies are a light golden brown. Roll small almond icing balls. Using a waxseal stamp with a Chinese engraved symbol, apply pressure to each almond ball to achieve a central symbol decoration. Place one in the hollow of each cookie.

The post Chinese whispers appeared first on Visi.

The Dock House Boutique Hotel, hiding away in one of the Waterfront’s most beautiful historic buildings, is a showcase of how subtly classic and contemporary styles can be merged.

Allow yourself to momentarily ignore the pair of seagulls next to the swimming pool, engaged in a tug of war over a hot chip one of them snatched off little Amber-Galacia Daniels’ paper plate.

Imagine it’s late Saturday morning, a mere stone’s throw from the busy Victoria Wharf shopping mall, but you’re ensconced in a luxurious cocoon – completely isolated from the noise of the marimbas and hooting taxis, the lamenting of credit cards and cash registers, and the weeping of little Amber-Galacia (and mercifully also immune to her mother’s comforting scolding, “Naughty seagull, naughty seagull!”).

That’s because you find yourself in the former office-cum-home of a Capetonian harbour engineer, on a rock wall beside the well-known Timeball tower. The house was completed in 1863 and now, 145 years later, has been transformed into a chic boutique hotel, but without losing any of the Victorian magnificence: thick walls, lovely high ceilings (some of them steel), clean lines, and ornate cornices and dado rails.

The owners, Newmark Hotels (owned by the Markovitz and Swersky families), spared no money or effort in preserving the building’s heritage status. Gabriël Fagan Architects – or more specifically, John Wilson-Harris – was appointed to install “as many rooms as practically possible” while retaining the patina of age.

“That’s why many of the architraves around the doors are still slightly dented, the walls are not always absolutely smooth and the exposed timber floors reflect the marks of time. This, juxtaposed with the contemporary additions, creates an interesting dichotomy: you are aware of being in a grand old building but also know that it is avant-garde,” says John.

“A refuge above all”

The restoration project took 11 months from start to finish and the interior consultant, Francois du Plessis, was intimately involved in the process from the start.

Francois describes the interior of his own old Victorian home in the Bo-Kaap as, “South of France meets Karoo with dashes of faded glamour… very Faye Dunaway”. He says he usually prefers the individual interaction he has with private home owners.

“A good interior designer creates more than just a pretty picture – the most important characteristic is the ability to listen to the client. But hotels – as with any public spaces – are an interesting challenge as you have to please a wide range of people. I’m glad that I’m not known for having one particular style, and I’m fortunate that I’ve known the Markovitz family for 18 years – they weren’t at all prescriptive of the outcome.

“We deliberately decided not to go for that typical African feel, as it’s the predictable South African look. The hotel lies at the heart of the hustle and bustle but the sophisticated guest who will visit Dock House requires a refuge above all – glamorous, yet comfortable, private and safe. When you spend the night here, you can close the door on the world till the morning.”

“A calm blend of old and new”

Francois tackled the suite (65,4 m2) with its private garden, and the five rooms (38,4–52,8 m2; four with balconies) as individual projects. At least 90 percent of the free-standing furniture (wardrobes, beds and headboards) was specially, and locally, made for each room. He chose a soothing palette with delicate shades of grey, white and brown-grey, and shiny satin, silk and velvet to lend bright accents.

The result is a calm blend of old and new: dramatic headboards, lighting that goes from heavy crystal chandeliers to modern Italian designs, contemporary wingback chairs, baths with chrome taps, wooden and tiled floors and luxurious carpets, a texture- and wood-rich small library, a white breakfast room and art by local artists such as Johann Louw, Kevin Mackintosh, Daryl McGregor and Garth Erasmus.

But on this glorious Saturday morning, the best part is knowing that other mortals have to make a real effort to see this historical building in which you find yourself – even though it sits surprisingly high above the underground parking garage opposite the BMW Pavilion, with stunning views over the mountain and the sea. It’s the perfect halfway stop for playboys, magnates and rock stars who seek shelter for their souls close to the buzz of the mall.

Dock House is indeed the new inner sanctuary of the Waterfront – a place for someone like you.

• Dock House Hotel: 021 421 9334, www.dockhouse.co.za, info@dockhouse.co.za
• Francois du Plessis Interiors: 021 461 1166, fdpinteriors@webafrica.org.za

The post Stowaway at the Waterfront appeared first on Visi.