Snap, Sizzle & Cook

Sharing my love of food

Archive for the category “Events”

Granny Mouse Winter Wonder 2016

Could you do with a weekend away from the hustle and bustle of everyday life? If you answer yes, you need to meander down to the beautiful KZN Midlands to take up the Winter Wonder Special that Granny Mouse is currently offering.
Situated at the foot of the Drakensburg Mountains, Granny Mouse Country House & Spa is your ideal getaway offering award winning cuisine and a wide range of wine. Call them now to book your weekend away 033-234 4071
Granny Mouse Country House & Spa

A Television Kitchen recording studio in Durban

In the words of Chef Justin Quek, “First, knife skills. Then, knowing how to control heat. Most important is choosing the right product… the rest is simple.” – Well that’s what we thought in Durban and perhaps one never knows what’s cooking. Deen TV, Channel 365 on StarSat and 152 on Openview HD is about to inaugurate its brand new television kitchen-recording studio, the channel said in a statement.
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The kitchen studio will be home to many cooking and baking television shows in Durban. Durban is home to a unique brand of cuisine and the location could not have been more apt. The Deen TV Kitchen studio is the brainchild of the channel’s Board Chairman, Hassim Jogee, who said that the project was in planning for two years. Jogee said that the broadcaster has reached a milestone by unveiling a high tech kitchen for the use of television productions.
The studio is fitted with the latest designs in kitchen cupboards, appliances and more. The facility was designed with the television audience in mind ensuring the best possible angles capturing all the action as it happens. Jogee added that he wished to thank sponsors like DEFY, KZN Boards, Maharani Tiles, Vawdas Interiors, H. J. Lighting, A. Sathar & Sons, Chatsmain Curtain & Blinds, and Breez Air Conditioners for making the project possible.
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The new studio sees the inauguration and launch of two brand new shows on Deen TV. What’s Cooking? will showcase the expertise of Chef Ismail Arbee as he takes us on a fun and experimental journey that will unlock your imagination and passion for cooking. The series will cover unique fusion-style dishes.
In a brief Interview Arbee said, “It’s a brand new venture for me and a pure adrenaline rush to be cooking in a studio with cameras all around showing the world what I love to do and sharing my experience with every one and teaching people new cooking techniques”. Some of the dishes that one will see on What’s Cooking? include a Lamb rack with a mint honey and pomegranate reduction served with a sweet potato and parsnip crostini. For fish lovers Arbee will whip up some grilled Sole fish with a lemon garlic and mint coriander sauce served with creamy mushroom and pea barley.
Now we all know a good dessert compliments a good meal. Another series to be filmed in the studio is titled “Simply Desserts”, hosted by renowned pastry chef Zahira Mohamed. Whether you’re skilled, or an amateur at baking, let Chef Zahira Mohamed introduce you to a world of hot and cold desserts with a modern take on your old favourites, as well as over the top creations that are trendy and spectacular. The most elaborate desserts are demonstrated and explained step by step on Simply Desserts so that no one gets left with an empty tummy.
Jogee also took the opportunity of thanking all that that was involved in putting the project together for their hard work, dedication and determination. Deen TV’s Kitchen Studio will film the inaugural episodes of the new series on Thursday the 5th of May 2016. VIPs and members of the media are expected to attend the grand opening event at the channel’s Durban facility – (Deen TV News)
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Classics Perfected Launch at Fairmont Zimbali

This article contributed by: Vernon Loker

To the layman, a cocktail is little more than a tasty drink found in up-market restaurants, at plush bars or at other elite gatherings, in which patrons consume liquids fit for a very special occasion.

image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali

However, to the connoisseur, cocktails are hand-crafted brews requiring a delicate touch of blending various flavours of beverages, both natural and alcoholic together with, if called for, exotic spices to round off nothing short of a sensation to the palette. Granted, these drinks are commonly found at special celebrations, but interestingly for me, they also feature when conversations are light and topical at the end of a business day or the gathering of friends and family during a meal at a favourite eating or drinking establishment over the weekend. Fairmont Zimbali’s launch into this dimension of socializing at their Resort on the North Coast of Kwa-Zulu-Natal nearby Ballito has introduced me to this previously unknown world.

image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali

I was recently introduced to this form of social drinking when accompanying my wife to Fairmont Zimbali Resort launch of their exclusive cocktail menu called Classics Perfected.

image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali


image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali


Little was I aware of firstly the training that Mixologists (the title for a master of his/her trade) undergo, together with the painstaking experimentation and recording of cocktail recipes prior to the final product passing the lips of the discerning tippler. Fairmont Hotel’s South African Mixologists have attended specialist training courses with a fortunate few having gained overseas experience to fine-tune their craft.
image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali


I was further intrigued, when given insight, into the flavours that Mixologists are able to produce when blending a cocktail. To successfully combine mint, pomegranate, cucumber, fresh lemon, coconut, plus a variety of other fruits, along with herbs and spices with recognized drinks such as Champagne, Tequila, Vodka, Gin, Cointreau and the likes was the equivalent to introducing me to another universe of drinking pleasure.
Cocktail names such as “Right Word”, “VSOP Boulevardier”, “Veuve Clicqot” had me spell bound.
Of particular interest to me were the demonstrations of the Hotel’s resident Mixologists in the preparation of a cocktail. This at a specially prepared glass counter with colourful lighting, a crystal clear sound system and big screen, all combining to optimize patrons viewing the coming together of the final product.
image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali


My attention was gripped by one of the evening’s Mixologists, Patrick, as he produced his personal creation, Pomegranate Paloma . A cocktail of Patrick’s own engineering and one that hitherto had no equal in the cocktail world. I sat enthralled as he combined pomegranate juice, grapefruit juice, and fresh lemon juice with Angostura bitters. He then added Casamigos Reposado Tequila to Cointreau plus Half kosher salt to the juices and rounded off with a rim of lemon.
In short – a refreshing cocktail and one to warm conversations.
All-in-all, an evening well spent in the company of Fairmont Zimbali’s staff and guests.
image courtesy of Fairmont Zimbali

image courtesy of Fairmont Zimbali

Lindt Boutique Launch

There’s a sweet delight in store for Durban chocolate connoisseurs, as LINDT opens the doors to its brand new LINDT Chocolate Boutique in Gateway Theatre of Shopping. Following the successful launch of its first retail store in Sandton City earlier this year, LINDT is raising the bar once again, with the new Chocolate Boutique set to be the largest of its kind in South Africa.
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Offering customers a highly customised and fully immersive brand experience, the new LINDT Chocolate Boutique will afford chocolate lovers the chance to explore a wide selection of international LINDT flavours, as well as the full range of well-known favourites. The store will also play host to Africa’s largest-ever LINDOR Pick & Mix station, from which consumers will be able to select custom combinations of their favourite LINDOR flavours.
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“The new LINDT Chocolate Boutique is sure to be Durban’s ultimate chocolate destination,” explains Nicolas Thoenen, CEO of Lindt & Sprüngli South Africa. “Not only will it be our largest South African retail store to date, but it will also offer Durban consumers full access to the authentic LINDT experience, allowing them to truly immerse themselves in the brand and gain a greater appreciation for the art of chocolate making.”
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Founded in 1845, Lindt & Sprüngli is a global leader in the premium chocolate category, offering high-quality products in more than 100 countries.
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Lola’s Bistro

If you are looking for a fine dining experience in a relaxed, friendly environment, then Lola’s Bistro in Florida Road, Durban is the perfect venue. With a warm, gracious welcome, trendy décor and a fabulous bar area, your meal experience will be unforgettable. Situated in the beautiful Quarters boutique hotel, this eatery will not let your hunger pangs down. Owned by the very sociable and gracious Lisa Morel, this childhood dream of providing fine cuisine and creating community within a community has come to fruition in her successful eating place.

Lisa welcoming the bloggers and giving us some of her background

Lisa welcoming the bloggers and giving us some of her background

Cath Jenkins welcoming us

Cath Jenkins welcoming us

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I had the pleasure of attending an evening of “menu tasting” recently with a group of fellow bloggers. On arrival, we were instantly made to feel welcome by Lisa and were ushered to the bar area where we ordered our drinks. After some welcoming and background information, we were served a delicious Smokey Bacon Soup topped with shaved biltong. Delicious is actually not the right word, it was out of this world scrumptious. Next to arrive was seared tuna with a sesame seed crust served with the most amazing deep fried wasabi mash ball. It was something different and very flavoursome. A very juicy Chicken Breast wrapped in bacon and served with butternut cubes and deep fried zucchini arrived next. I was in foodie heaven with all these delicious flavours. As the menu rightly states, “The Grande Finale”…….. Dessert arrived. Lisa and her team set up a buffet style dessert table which was truly the cherry on the cake. The Crème Brulee with an expresso kick was my best. Incuded on the dessert table was Panacotta pots, Chocolate Bomb Lava Cake and Peanut butter Short bread Balls. And so a memorable evening of fantastic food and great company came to an end…….. for now.

Seared Tuna with a sesame seed crust served with deep fried wasabi mash

Seared Tuna with a sesame seed crust served with deep fried wasabi mash

Juicy Chicken Breast wrapped in bacon and served with deep fried zuccini

Juicy Chicken Breast wrapped in bacon and served with deep fried zuccini

Rich Chocolate Bomb Lava Cake

Rich Chocolate Bomb Lava Cake

Contact Details:
101 Florida Rd, Durban, 4001
031 303 5246
Facebook: https://www.facebook.com/LolasBistroDbn/
Twitter: https://twitter.com/LolasBistroDbn
Instagram: https://www.instagram.com/lolas_bistro/

Township “cook off” at Eyadini Lounge

My township “cook off” experience started on a shuttle bus which left from the Durban Tourism Offices in Florida Road, firstly to Umhlanga’s beautiful Oyster Box Hotel to collect the Good Food and Wine Show celebrity chefs Brent Owens, Renae Smith, Peter Ayub and Siphokazi Mdlankomo and then on to Eyadini Lounge in KZN’s Umlazi township for a food experience with a difference.

Eyadini Lounge in Umlazi

Eyadini Lounge in Umlazi

On arrival at our venue we were greeted by Mayasree Moodley who is the PR officer at Durban Tourism as well as Sharen Thamboo who oversees the Websites and Social Media for eThekwini Municipality. Eyadini Lounge was a buzz of activity with bloggers, media people, photographers, chefs as well as honoured guests. In the lounge, ready to partake in the “cook off” was our very own loved and treasured Giggling Gourmet, Jenny Morris and celebrity chef and close friend, Reza Mohamed. There was a lot of activity and excitement going on as we were officially welcomed by Councillor Dumisani Ngema.

Councillor Dumisani Ngema

Councillor Dumisani Ngema

Soon after the welcomes, the first 4 chefs got ready for their “cook off”. On the left the Aussies prepared a very different, yet delicious Pilchards curry with Renae’s added special ingredient, peanut butter, to make the sauce extra creamy. This was served on a bed of pap which is a fabulous alternative to serving curry with rice.
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Renae, Brent, Reza and Jenny

Renae, Brent, Reza and Jenny

On the right was the South African team comprising of Jenny and Reza. Together they made a delicious vetkoek and boerewors combo which too is poles apart from the traditional boerewors and bread roll. By this time, we were all complaining of hunger as we salivated over the appetizing food that was being prepared in front of us.
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After a short break and clean up, the chef’s station was prepared for a second “cook off”. This time round it was Peter Ayub cooking against our very own Masterchef runner up, Siphokazi. Peter made a fantastic lamb hotdog which was smothered in a creamy, garlicky sauce and Siphokazi turned out a scrumptious looking burger with mushroom sauce which I unfortunately didn’t get a chance to taste.

Nicola, Amanda, Faeema

Nicola, Amanda, Faeema

After tempting us all with amazing aroma’s and good looking food, it was our turn to tuck into the spread that was prepared for the guests behind the scenes. In true township style, we were treated to platters and platters of shisanyama (Zulu for meat) and uJeqe (steamed Zulu bread) which I’m getting the hang of pronouncing. One of my favourites is pap and chakalaka (South African vegetable relish) which was served as an accompaniment to the mountains of meat. There was also a choice of butternut with your meal or coleslaw. I chose the latter.

My delicious township meal

My delicious township meal

Shisanyama and uJequ

Shisanyama and uJequ

One of the food stations

One of the food stations

More shisanyama

More shisanyama

After a glorious experience, we all hopped back on the bus and headed back to Durban Tourism offices to go our separate ways. It was an unforgettable experience for me and I’m sure for everyone else too. I headed back home, exhausted but satisfied.

2015 KZN Café Society Awards

The Café Society Awards is an annual event which has been “on the trot” for 15 years now and is hosted by The Sunday Tribune and Illovo Sugar. This illustrious occasion is intended at showing off KZN’s best coffee establishments and to raise the profile of coffee shops in Durban.
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This year, the awards were held at the ever trendy Duke and Duchess in Meridian Drive, Umhlanga. On arrival, Nicola and I were made to feel very welcome by Darrell de Wet and Lauren Cole from Illovo Sugar. Our hosts invited us to help ourselves to a beautifully set up sweet table. Apricot balls, fudge, marshmallow mice and toffee’s were some of the yummy sweets on display. The night was off to a good start!
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Spar Tops came on board as the official supplier of drinks for the night, but considering we were attending the awards for best coffee shop and enjoying the event in a coffee shop, why not have coffee. I started off with a lovely cappuccino followed by my very favourite; iced coffee.
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Our venue served the most delicious food during the course of the evening. Mini lamb bunny chows were the first eats to come from Scott Baine’s kitchen followed by a spicy tomato soup served in a shot glass. Such a great idea! My favourite was Scott’s wildebeest burger. It was so delicious, I had two helpings.
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Sunday Tribune editor Aakash Bramdeo kicked off the awards ceremony by extending a warm welcome to all the coffee loving guests before he handed over to Kevin Minter-Brown from East Coast Radio who presented the awards. The process of choosing a winner, runner up and third place was not an easy exercise. It took a panel of almost 20 judges over a period of roughly 4 months to scout for the best cuppa in the Province. After much deliberation, winners in each Region were chosen.
Pietermaritzburg: Terbodore (033 – 330 2380)
South Coast: Beaver Creek Coffee Estate (039 – 311 2347)
North Coast: Duke and Duchess (031 – 584 7411)
Durban: Stretta Café (031 – 765 8862)

Well done to all the winners and runners up in this year’s Café Society Awards. I am proud to say that Durban is beyond doubt on the map for having the trendiest coffee spots in the country.

Behind every good cup of coffee is a great barista.  This year, the award for the Barista competition was narrowed down to Shawn Mushoshande from Factory CaféStretta Cafe’s very own Musa Magwaza and Siphiso from Republik.  *Drum roll* and the winner is………..Musa from Stretta Café.  What a great achievement!

Dining with Francois Ferreira

Seldom does one have the rare experience of a sumptuous meal coupled with the company of a homegrown, esteemed South African chef, Francois Ferreira. Exuberance would be an understatement to describe this culinary icon. His larger than life personality gripped my attention and his humour had me in stitches of laughter from the first mouthful to the last.

Francois Ferreira

Francois Ferreira

Not only is Francois an authority in the kitchen, but more recently he ventured into the world of publications with the purchase of Ginja Food and Lifestyle Magazine. His acquisition is the only specialist food magazine owned by a chef in the country. The magazine is not only informative, providing insight and helpful culinary information, but also contains the most mouthwatering recipes and photographs.
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A thoroughly pleasant evening included something of an added extra for me and that is to be introduced, by Francois himself, to each course.
Who could imagine a main course of traditional Tomato Bredie served with Green Pepper & Onion flavoured Samp and Beans tasting delicious beyond mention. This after a mouthwatering starter of Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf. It would be an injustice to omit the delectable dessert of Koeksister Cassata with Blackberry coulis.

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Green Salad with Fynbos Vinaigrette

Green Salad with Fynbos Vinaigrette

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Koeksister Cassata with Blackberry coulis

Koeksister Cassata with Blackberry coulis

An added feature to this auspicious occasion was being introduced to the world of wine pairing. This was expertly handled by Denise Lindley who is the vice President of the Francois Ferreira Academy.
Knowledge of wine and the art of wine pairing is an area in which I am particularly interested. Over the next couple of issues, Ginja will be publishing a dedicated wine feature called Carpe Vinum (Seize the wine in Latin) which I’m terribly excited about since I’ll be learning more about something that I’m extremely keen on.

Some bubbly after the meal. Francois introducing us to

Some bubbly after the meal. Francois introducing us to “Champu”

A wonderful evening was had by all, furthermore a big thank you to the Ginja staff, Chef Francois Ferreira and Denise Lindley for making it memorable.

The lunch table beautifully laid out for the guests

The lunch table beautifully laid out for the guests

OSA Restaurant Media Lunch

I was recently invited to the media launch of the OSA Restaurant at Fairmont Zimbali Lodge, situated just beyond Ballito. Despite my GPS not knowing exactly where to go, my friend Nicola (run on coffee) and I eventually found it. We arrived about half an hour earlier than expected due to the fact that we didn’t want to get lost (enough said!). When we arrived, we inquired at the information desk as the where the OSA Restaurant was. It is situated on the ground level of the Zimbali Lodge which meant we had to descend a few flights of stairs which were adorned by the most enormous and beautiful light fittings.
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Nicola and I were the first guests to arrive, so we decided to order cappuccino’s and sit outside (despite a slight chill) and absorb our stunning surroundings. Slowly but surely other guests started arriving on the level above the restaurant (we could hear them), so we decided to go upstairs to meet and greet everyone. Besides one familiar face, all the other guests (in media) were new to us. It was lovely to meet new people who shared similar interests and aspirations. While we were chatting and getting to know one another, we enjoyed freshly squeezed orange juice, while the other guests had the alcoholic version. We also enjoyed a lovely taster of Tomato Soup served with a block of grilled Paneer. It was delicious. At about 12:30 our hostess called us all together where we descended back down to the restaurant and were finally seated to enjoy our 4 course lunch consisting of the most amazing Indian Cuisine.
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First up on our menu was the Amuse-Bouche (https://en.wikipedia.org/wiki/Amuse-bouche) which consisted of the tastiest Chicken Liver Tikka, Crispy Pur Prawns and Lamb Samosa. They were all too delicious for words.
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The curries, which arrived soon after the Amuse-Bouche included a very tasty array of Butter Chicken, Lamb Rogan Josh, Prawn Korma and Paneer Tikka Masala all served with the most amazing, buttery naan bread. By this time I was so full from all the mouthwatering flavours, I had to stop and take a breather since the Tandoori Grills were on their way.
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The Grills were made up of Chicken Tikka, Rock Cod Tikka and Kashmiri Lamb Chaape which is Lamb Chops marinated in Kashmiri spices, yoghurt, mustard oil and tomato mango chutney. Sadly, of the grills I could only squeeze in a mouthful of the Chicken Tikka, so I didn’t get to taste the Cod (which is locally fished from Salt Rock) or the Lamb chops. I do however believe it was delicious from the oooo’s and aaaa’s which were coming from around the table. Finally, something I would skip a main meal for, is dessert. My favourite all time dessert is Crème Brûlée which is what arrived first. A delectable trio of Cinnamon, Chai and Rose flavoured Crème Brûlée. I was in dessert paradise. Another dessert which arrived at our table was the Golden Gulab Jamun which is a soft sponge soaked in sugar, pistachio, almond and golden leaf. What would a taster lunch be without a third dessert? Yes that’s right; a final “cherry on the cake” as they say was Kesari Kheer. A rice pudding infused with coconut, saffron and pistachio. My favourite is still Crème Brûlée.
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All the delicious food we ate was prepared by the Zimbali Resort OSA Restaurant Chef’s. They are Melanie Moodley who is a Senior Sous Chef working at Zimbali for 15 years. Executive Pastry Chef Nesar Ahmad Noorullah has brought a touch of exotic India to South Africa where he has worked for just over a year and lastly Seelan Naidoo, who hails from, Tongaat, developed a love for the food industry whilst working as a waiter during his school days. By the time he found himself working as an a la carte waiter at the Maidstone Golf Club, he realized that was where he most wanted to be was in the kitchen.
I had the most memorable experience in a long time. I absolutely love food and tasting food from different cuisines. This Indian Cuisine experience was truly a memorable one and one that I’d like to have on repeat.

About Fairmont Zimbali Resort
South Africa’s magnificent eastern shoreline presents gently rolling hills and lush flora, pristine forest and glistening sea, which form the backdrop to a world of wondrous sights. Cosmopolitan flair and traditional Zulu accents permeate Fairmont Zimbali Resort’s 154 guest rooms and suites, each with scintillating views of the warm Indian Ocean. Adding to the superb offerings is a variety of exquisite food and beverage experiences; a 280-square-metre ballroom; and welcome recreation, including a renowned Willow Stream Spa, a state-of-the-art fitness centre and a fully supervised Y-Univers Kids’ Club. At Fairmont Zimbali Resort, our legendary hospitality and attention to detail create an atmosphere of pure paradise. For more information or reservations, please visit fairmont.com/zimbali-resort.
About Fairmont
Fairmont Hotels & Resorts connects guests to the very best of its destinations, providing travelers with memorable travel experiences, thoughtful and attentive service and luxury hotels that are truly unforgettable. Each Fairmont property reflects the locale’s energy, culture and history through locally inspired cuisine, spirited bars and lounges and distinctive design and decor. With more than 65 hotels globally, and many more in development, the Fairmont collection boasts some of the most iconic hotels in the world, including The Plaza in New York, The Savoy in London, Fairmont Peace Hotel in Shanghai and Fairmont Le Château Frontenac in Québec City. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company that operates more than 125 hotels and branded residential properties under the Raffles, Fairmont and Swissôtel brands.

For more information or reservations, please visit fairmont.com.
For further information contact:
Joanne Du Plooy
Fairmont Zimbali Resort 032 538 5000
joanne.duplooy@fairmont.com

#CoveredIsCool Photoshoot

We live in a society where the word “modesty” has no place in our day to day vocabulary. Young (and older) women are led to believe that less is more when it comes to dress code and that showing a lot of skin is beautiful and sexy. Unfortunately most young women have been brainwashed by the tabloids who have distorted the vision of true beauty. Those alluring glossy magazines that are in our faces everywhere teaching us that a true woman is rake thin and that she must show off her so called “curves”. Ummmmm rake thin women don’t have curves! I’m reminded of the “eye-catching” Guess Jeans adverts. The young, skinny model is wearing a pair of jeans and nothing else! Who wears just jeans? Yes I know it’s an advert, but for pity sake, put a shirt or t-shirt on the girl. See what I mean? Our vision of true beauty is totally fogged. You don’t have to be half naked to be beautiful.
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This is the exact mentality that 5 of us Durban based bloggers (namely Faeema of Sparkling Labyrinth, Jane of GI Jane, Viveshni of Madame Macaron, Mbali of MisyMB and myself, Inge of Snap sizzle and cook) are trying to change. The brainchild of fellow bloggers and friends, Faeema Sader and Jane Killian who tirelessly arranged a photo shoot called #CoveredIsCool in order to show the public that women of all ages can still be beautiful and sexy by dressing modestly. And WOW, did we all look beautiful!

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Faeema, Inge, Jane, Mbali and Viveshni


I take my hat off to both Faeema and Jane for putting this amazing photo shoot together so professionally and well organized. Within weeks they arranged the photographer, make-up artist, henna artist, clothing, accessories and of course the all important food and beverages which was supplied very graciously by Fatima (Faeema’s mom) who made sure we were well fed during the course of the day.
We all had our make-up professionally done by the lovely Shaista China Fab U Look who I actually wish could do my make-up every day. She is truly a make-up talent to be reckoned with.
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After our make-up was done, we moved across to the “henna table” where another lovely soul by the name of Nindya Tricam hand painted our henna (also called Mehndi). Yes you heard correctly, hand painted. No stencils. Nindya is a true artist who has her own Henna studio in Durban.
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My henna hand which is a bit distorted, but you get the idea


Once all of us bloggers were made beautiful, we dressed into our photo shoot clothing supplied by locals Rooi Rok Bokkie which was individually picked out for us. I wore a navy blue and white diamond print dress paired with gold sandals (supplied by Rooi Rok Bokkie) and black leggings. My headscarf (styled by Faeema) was a gorgeous cobalt blue which matched beautifully with my dress.  I wore a Stunning gold necklace supplied by Its a bling thing and my elegant orange clutch was supplied by Mielie Meisie.
At about 2:30pm we all proceeded to the Secret Garden on Durban’s beachfront where we met up with our photographer Jarred Nicholson and his assistant, Zuki. I immediately felt comfortable with Jay because he is so in touch with this industry, he knows exactly what he’s talking about. He’s familiar with all the moves and poses and talks you through everything as he clicks away. This young man is going places…….such talent!
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Mbali and I

Mbali and I

Me and Viveshni and then me and Faeema

Me and Viveshni and then me and Faeema

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I thoroughly enjoyed my experience and give huge big thanks to Faeema and Jane for their talent and dedication and for including me in this memorable day.

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