Featur ingAlei t Weddings

Ale i t EventsAle i t Char i ty

St i r Food Recipe

Fourteenth Edi t ion // August 2012

1 THE OPENING FOURTEENTH EDITION – AUGUST 2012

3 WEDDINGS CELESTE & DEON KAREN & MATT SHALIN & JERRY

4 EVENTS COMMODITIES CT & JHB PIONEERING YOUNG WOMEN CONFERENCE TREVOR IMMELMAN BIRTHDAY UWE KOETTER LAUNCHES KATELINE’S 3RD BIRTHDAY PARTY

2 CHERI INTERVIEW WITH OUR PROJECT MANAGER AND SENIOR ACADEMY EXECUTIVE

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6 IN CLOSING TO END IT OFF

5 FEATURES STIR FOOD RECIPE CHARITY

INDEX // 3

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Kind Regards,

Aleit Swanepoel - Founder and CEO - The Aleit Group

What a proud day to type the introductory letter for our fourteenth edition of our smashing online magazine. Massive congratulations to all our South African athletes with exceptional performances in the recent Olympic Games - proudly South African is indeed an understatement!

Hot on the heels of the Olympic Games as we are gearing up for the season to start, I thought I would take some time to chat about the various entities of The Aleit Group.

The Aleit Academy is buzzing! Our third years have started their second last specialisation placements for the year. Our first years are working really hard on their first event which is the Reach for a Dream gala dinner. They are planning it by themselves from start to finish and are doing exceptionally well. I must say, I feel like the proud father figure, just looking at the quality and zestful attitude of our students this year! Our second years have all started their first industry placements and are loving it! They are certainly enjoying the office vibe, dressing up every day and seeing all the behind the scenes effort and hard work that goes into putting an event together. The stiletto’s sometimes a bit uncomfortable, and the dresses short……but let them be. They are young. Good luck to Cheri and Bianca who are busy with the daunting task of marking the third year final papers. Someone has to do it girls!

Our youngest company, A-Tek is doing fantastically well. With the new addition of Etzard they are going from strength to strength. They are marketing new VOIP telephone systems which are proving to be a wonderful product and much more affordable than Telkom! Clients are particularly satisfied with the product as well as the costs thereof. New clients are coming in every day with business stretching as far as Clanwilliam. Izak and Etzard are both shining and making a roaring success of A-Tek... keep up the good work guys!

A-Design is in the final stages of launching the new Evobikes online store. The aim is to play a significant role in Bicycle E-commerce. The site will be launching in September 2012. Be sure to have a look! Being an avid cyclist myself, I am especially excited about this. A-Design has done a lot of work for the upcoming World Luxury Hotel Awards; branding, invitations and e-mail campaigns - and knowing their work it is sure to be impeccable. They are also working on an online e-learning website to support High School children. At this stage we are not allowed to disclose any further

THE OPENING Fourteenth Edition – August 2012

information, but the site should be rolling out by end 2012. Then they have been working on the second phase of the Franschhoek Winetram project. The Tram project will start operating in the Spring of 2012.

Shake and Serve is preparing for the new season with an exciting new look on its way... they will be launching their new website soon! A new take on the colour yellow. Along with the rest of The Aleit Group, they will also form part of this year’s Kamersvol Geskenke where they will be providing their services in the hospitality tent in October 2012.

Stir Food is fluffing their culinary feathers for the summer season ahead. However, for Gustaaf (executive chef) there was very little rest this past winter! Apart from designing and completing the brand new kitchen and home of Stir at Laurent on Lourensford Wine Estate, he also came to be father of a beautiful baby girl, Briah. Stir also kicked off the season this past weekend with their first wedding of the 2012 season! What a culinary affair it was.

As far as corporate events are going we are thriving. With at least a conference a week our events team are certainly keeping busy. Also working on other high profile projects that I have to regrettably keep as confidential at this stage.

Our wedding team is trying to get some rest before season starts, however clients are keeping them busy with enquiries, meetings, food tastings and flower mocks... not that anyone is complaining! We are looking at a marvellous wedding season, from country style weddings to opulent glamour... watch this space as it is sure to be one for the books. Our Johannesburg market surely is growing immensely and we are so impressed with the scope and beauty of our upcoming celebrations. Each and every one is sure to be distinctive and utterly awe-inspiring.

Hans will be chatting about his recent overseas trip in the closing, I would just like to mention something that truly lies close to my heart. As I had recently travelled abroad once again, I would just like to mention how incredibly happy it makes me to notice that in South Africa we have unparalleled standards when it comes to creating memorable events. We do not follow trends, we set trends. I am also immensely proud to mention that most of our weddings have recently been published in magazines in Poland, Germany and the United Kingdom. We are awestruck with the flair of our couples... we truly are lucky in being able to work with wonderful, stylish clients...and even luckier to be able to call them true friends after their wedding.

So you share your time between Aleit Events and The Aleit Academy – tell us about that? I love working with the Academy! It’s such an insane privilege to be working alongside such talented individuals. I lecture the students on a weekly basis which is fun – I have always kind of liked public speaking but lecturing in front of an average of 25 students is daunting to say the least. It’s really grown on me and I miss the students terribly when I don’t see them – strange I know!! It is such an incredible thing to be able to see firsthand these youngsters become passionate about something that I have been in love with for years – eventing! It’s great to be part of educating and growing the coordinators of tomorrow. The other part of my time is fully dedicated to Aleit Events. I have had the honour of working on some insane projects in my time and there is really never a dull moment!! I love the pressure of the industry and we have a fantastically diverse group of people in the company so it’s awesome to be able to bounce ideas off one another. I work very closely with Bianca, who is my solid back up in the Academy department as well as a close friend. What is your favourite event to date and why? The Durban year ends that we did last year will be a massive stand out for me. I took up a small team of coordinators and we stayed in Ballito and worked our butts off at two consecutive events. Strong friendships were created on that trip and needless to say both events went off without a hitch! From playing florist, to zookeeper chasing away the monkeys who were trying to eat the flowers, it was awesome! We then went up to Johannesburg from there, being on the road for a total of three weeks!!! It was amazing...

CHERI VAN STADENCheri is a vivacious extrovert with all the time in the world for anyone who needs it. Easily approachable, she is also an exceptional romantic. Spending 3 years in the UK specialising in weddings, gave her the opportunity to transform the whimsical dreams of her clients into astonishing realities. Having been in and out of the events industry over the past 10 years, owning a Restaurant and being a wife, Cheri brings a refreshing healthy insight and knowledge base to The Aleit Group. Cheri is currently focused on The Aleit Academy as well as being part of the Aleit Event Projects team.

What is your most memorable moment at The Aleit Group? Getting shot at close range by my students at Paintball a few months ago!! Also, practising our moves in the office with Bianca, leopard crawling on the tiles was excellent preparation for running for our lives in the forest... Not!! Coming into the office the following week and showing off all our bruises and war stories was hysterical... What do you do in your free time? Do you have any hobbies? I love love love to cook! I am a feeder by nature and really enjoy cooking or baking or whatever, as long as I can be in the kitchen! In my spare time you will normally find me with my husband just chilling out. I am also found watching rugby somewhere, another one of my obsessions! I enjoy checking out new restaurants with friends being generally social. What is your favourite restaurant? It’s got to be Polana in Kalk Bay – hands down my all time favourite!! Their tapas, seated on their huge couches with massive windows looking out onto the surging ocean is amazing – add my favourite bottle of wine and my husband Wikus and its perfect! I also really like Hayashi in Stellenbosch – always a favourite for sushi with the girls! If you can go on holiday anywhere, where would it be? Anywhere where there is a beach, Wikus and a cold beer really!!!

| CELESTE & DEONWEDDINGS

How did you meet?

Celeste: Deon was an unexpected guest at my birthday party (by invitation of a mutual friend). He was the only person at the party that I didn’t know and I could see he felt a little conspicuous. So I walked over and chatted to him a little to try and make him feel welcome, and then I asked him to dance. After the party, he phoned and invited me on our first date, a walk up Lion’s Head... and the rest, as they say, is history.

How did you experience your wedding day?

Celeste: It is hard for me to actually describe it... it was a day like no other, unforgettable on every level. A lot of people say it is the best day of your life and I can honestly say, for me it was unsurpassed. I felt so alive, special and loved and incredibly blessed to be marrying Deon. The whole period around our wedding day overflowed with so much positive emotion and throughout the day, I felt elated and experienced feelings of absolute contentment, pure joy and overwhelming love. I cherish my memories of that day and the unabashed adoration I saw in Deon’s eyes when he looked at me.Deon: I was so happy - it was a unique and intense experience for me. I felt so much warmth and such love for Celeste. The day was also exciting and I had so much fun.

Your best moment of the day?

Deon: Entering the reception with my new bride and presenting her to my family and friends. Everyone was clapping, laughing and happy – it was a celebration in every sense of the word.Celeste: Entering the reception with Deon was also one of the highlights for me. It was amazing to see everyone smiling back at us. As I was walking,

CELESTE & DEON THE OAKS, GREYTON

WEDDINGS // 11

holding Deon’s hand, it was almost as if I could actually feel the joy, love and positive energy radiating towards us from our family and friends and I felt so happy. But I think my best moment was when Deon and I said our vows to each other, it was such a pivotal part of the day and the significance and true emotion of that moment was so tangible for me.

Something nice about us.

Working with the Aleit team and all the other service providers they selected was fantastic – what an incredible team! Aleit can be so proud of what they offer, because it is more than a service, it’s an experience and they go the extra mile on everything. The people at Aleit have a gift and their vision and exceptional standards give them an edge. They round-off, are professional and attentive and they helped make our wedding the wonderful and significant day that it was for us.

Tell us more about the honeymoon.

Deon: Our honeymoon in South America was postponed when I tore my knee ligaments while surfing, three weeks before our wedding. So, we went to the Cedarberg instead and enjoyed idyllic, warm autumn days, doing absolutely nothing but relaxing in luxury, with good wine and food, in beautiful surroundings.

Advice to other couples tying the knot soon.

Plan for bad weather and choose your battles. Getting professional help is absolutely worth it. It relieves a lot of stress - you still get to make the important decisions, but without having to action, follow-up and ensure that services are delivered, and delivered well.

|KAREN & MATTWEDDINGS

WEDDINGS // 15

How did you meet?

We met at a bar in Sandton, Johannesburg, on a night out.

How did he propose?

We were out from London and back in SA on holiday. Matt had mentioned a helicopter ride to the Magaliesberg (just outside Johannesburg) to look at some property. On the top of the Magaliesberg Koppie (mountain), overlooking Hartebeespoortdam, Matt went down on one knee and I still remember his exact words... “Kaz, you know I love you but will you marry me?”. I was completely shocked and surprised that it took me a few seconds, but what felt like minutes to Matt, to say “yes”. Beaming from ear to ear, we flew back to Johannesburg and went for lunch with friends to celebrate. The next day we flew to Istanbul, Turkey, for a week.

How did you experience your wedding day?

Our wedding day was so special to us, just what we wanted and more. We had an absolute ball, as did our guests. We felt completely confident leaving the day in Aleit’s hands and Johnny and the team did an amazing job. The service we got from the waitrons was professional and friendly, the food, from the canapés to our dessert station, was outstanding, the décor and flowers set the scene and the band kept our dance floor pumping!

Your best moment of the day?

The wedding ceremony (our vows) and then leading our guests down the road through the vineyard to the reception area.

KAREN & MATT MOLENVLIET WINE AND GUEST ESTATE

WEDDINGS // 17

WEDDINGS // 19

Something good or great about us.

The professionalism the Aleit team showed from day one, along with their expertise, friendliness and quirky ideas. Attention to detail was something else that stood out for us. Taking control of the organising took out the stress of planning a wedding and making sure the day ran smoothly left smiles on our faces and special memories in our hearts. They delivered everything they promised to a very high standard. There were even things on the day which we knew nothing about but loved, like cold basins to wash the ladies’ feet after walking through the vineyard and the shoe shine station for men before going into the reception.

Tell us more about the honeymoon.

Our honeymoon was in Mauritius at Anahita Four Seasons resort... Amazing!!! As we had a busy ten days before the wedding with our family and friends, we wanted a relaxing beach holiday and Mauritius ticked all the boxes. Our days were spent having a lazy breakfast followed by chilling around the pool or on the beach (being spoilt by the staff) sipping cocktails and cold beers while watching the sun go down and ending the day with a delicious dinner and bottle of vino (or two). Advice to other couples tying the knot soon.

On your wedding day, take some time out to look around and take everything in. The day goes by so quickly, you don’t want to miss it. The best thing we did at the end of our day, when we left the dance floor area at 2am, was to go back and chat over a glass of champagne of our special day.

| SHALIN & JERRYWEDDINGS

SHALIN & JERRYBIRKENHEAD HOUSE, HERMANUS

How did you meet?

Jerry: We were introduced by mutual friends on a night out.Shalin: Hahaha! Is that the story we’re going with these days? Jerry REFUSED to come and meet me, bowled me over with his usual bad boy, cocky attitude, left me speechless by being the first man to ever be so rude to me, pitched up uninvited to my birthday party... and then asked me out two days later! But it was the best plan ever (even if it wasn’t quite planned). I would have blown him off without a doubt, had he been the usual nice guy you’re supposed to marry. Then he had to spend six weeks proving that he’s actually the most wonderful, caring, honest, selfless, sentimental, marshmallow centred man I’ve ever met, which ended in our first kiss at the stroke of midnight under the rain of fireworks and Champagne corks. I felt like I was living in the movies.

How did he propose?

Jerry: I booked a weekend away at Forest Lodge Zimbali. There was no suspicion in this as we try to get out of Johannesburg at least once a month. I had everything planned for the Friday night, with butler service, private dinner and Champagne all in our room. Our flight was booked for 15:30. Shalin managed to leave work at 13:15 and we started the mad rush to the airport. We were two minutes late and missed our flight! With it being a long weekend, there were no other flights available, not even a private charter! Shalin couldn’t understand why I was so adamant to get there the Friday night and why I wouldn’t let her hold my backpack! We eventually drove down and arrived at the hotel at around 1 am. Needless to say, the plans were ruined.

I had to come up with plan B, so on Saturday I took Shalin to every restaurant in Zimbali to decide where we would be having dinner that evening and what Champagne

we would be drinking. After this was done, the rest of the day was spent at the pool bar drinking cocktails (courage juice).

At around 5 pm, I told Shalin that I had a gift for her and that we must make our way back to the suite. On arrival at the suite, I locked Shalin in the room, whilst I got the lounge “ready” for her gift. I blind folded her with a hand towel and walked her to the lounge. (At this stage, I was looking around for another gift, but it didn’t find anything... hahaha), where I went onto my knee and popped the question. After all the excitement and phone calls, I had to ask what she said. After I put the ring on her finger, she gave me a kiss and went straight to phoning friends and family and never actually said yes.

How did you experience your wedding day?

Jerry: Best experience of my life, everything just went too quickly. The only thing that I worried about was my speech, but Aleit had that under control too.Shalin: 100% stress free. From the moment I met Johnny (after I asked Aleit twenty questions about him) I put all my trust in him. So when the zip on my dress broke, when guests decided not to come at the last minute and ruined the symmetry of my seating plan, when my granny refused point blank to go down to the beach, when it was two hours before the ceremony and we had no wedding vows, when the sky turned black and the rain and wind took over our planned ceremony spot... I took a deep breath, pressed speed dial for Johnny and put out my Champagne glass for a top-up, safe in the knowledge that all would be well.

WEDDINGS // 23

Your best moment of the day?

Jerry: I have two… Seeing Shalin for the first time and when we took some time out to look at what The Aleit Group / Johnny created for our wedding day and how much fun everybody was having.Shalin: So many! Seeing my dad walking into my hotel room, hearing him gasp and ask if it was me and knowing this meant I was moments away from floating down the aisle. Getting to the foot of the aisle and seeing Jerry holding back tears seemed to give me instant tunnel vision and all I could do was hold myself back from running all the way up to him! Listening to everyone’s speeches and being able to sit back and watch how happy everyone was for us.

Something nice about us. Jerry: The Aleit Group’s reputation speaks for itself. Everything was done on time and in a professional manner. The people at The Aleit Group become your friends, not only consultants. Johnny and Aleit are perfection personified. Johnny always seemed to be awake, replying to my million suggestions about chairs at 3am while I waited to operate on the 5th appendix for the night. They come up with the yummiest places for meetings and are strong and professional enough to handle “I hate it”, when bride-zilla is in another one of her moods! There is no way we would have managed to pick the perfect venue, photographer, videographer, make-up artist, flowers, furniture and minister in ONE WEEKEND!!! I was in my element ticking off Johnny’s lists, playing GPS with his perfectly planned route directions and being amazed at how he managed to fit in time for snacks and three meals in the photo and map encrusted printouts without

being late, even when I managed to get strip wax stuck in my hair while trying to wax my legs in a cabriolet Mini whizzing around the city. Planning is a dream with The Aleit Group!

Tell us more about the honeymoon. Jerry: I decided on the Seychelles… I can’t remember the first resort’s name, but we stayed at the Hilton for the second week on Silhouette island and this was amazing.Shalin: We spent the day after the wedding with our guests at the wedding venue, then a night in Cape Town and week 1 was Constance Ephelia Resort in Mahe. All planned and booked as a surprise. Honeymoon was all it’s cracked up to be and more. The most special holiday of our lives.

Advice to other couples tying the knot soon.

Jerry: Do what we did… Get The Aleit Group on-board sooner than later. We met Aleit about a year and a half before our wedding. Take your time to decide, how, what and where. LISTEN to the planner… remember, you are planning one wedding, they have planned more than a 100.Shalin: Aleit, Aleit, ALEIT!!! *shakes old cheer-leader pom poms while jumping up and down* You will never please all your guests so stick to pleasing yourselves. Walk down the aisle to the theme song of your favourite movie, wear a polka-dot shirt no matter how high your mother-in-law’s eyebrows migrate into her hairline, feed your guests your own favourite food, pick the music that you enjoy and remember your wedding will never be as important as your marriage.

| COMMODITIES CT & JHBEVENTS

Aleit Events were up bright and early on a chilly Tuesday morning to commence set-up for the first leg of the Third Annual Commodities conference taking place at Summer Place. Luxurious delegate goodie bags were packed, containers were filled with sweet treats for guests to nibble on during the conference and the venue set for guest’s arrival. Flowers were arranged in beautiful autumn colors, think coral, rusty orange, red and dusky yellow hues complimenting the stone colored furniture perfectly. Elegant display cabinets were used for décor pieces as well as the Danish pastries that were served for breakfast. The Conference room was beautifully transformed within three hours, with a large crisp white stage for the panel discussion that would take place later on that day. Large screens and plasmas adorned the walls to ensure all the guests could not only see each presentation but also our special client’s branding. Clear tiffany chairs added a soft touch to the elegance of the conference as a whole.

After a freshly brewed cup of coffee, we were ready to welcome guests… On arrival, guests were ushered to the breakfast room, where they could help themselves while enjoying the warm winter sun on the veranda. The conference commenced, with a few well-known international speakers that kept guests entertained and informed for the duration of the morning. Once the day’s activities ended, guests were allowed to engage in conversation and lunch was served.

The second leg of the Conference took place in Cape Town the following day at The Pavilion at the V&A Waterfront. For this leg, we chose to use decor in shades of plum and sand with beautiful upholstered wooden framed chairs and wooden dining tables. These were set off by the addition of light plum floral ottomans in various shapes and sizes. The flowers were definitely the focal point, with roses, orchids and lilies lightening up the rooms. The same format took place for the Cape Town leg, as we kicked the day of with another early start. The views over the Waterfront as the sun came up, were spectacular. Once guests departed after another successful day, we sat back and rested our feet, only for a while…

COMMODITIES CT & JHB

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| PIONEERING YOUNG WOMEN CONFERENCEEVENTS

PIONEERING YOUNG WOMEN CONFERENCEThis year’s Pioneering Young Women Conference was an exciting one for Aleit Events! Having executed the conference last year we were excited to be involved with this conference again in 2012. Thirty of South Africa’s top young students were chosen out of the hundreds that applied and invited on an all expenses paid five day conference at The Radisson Hotel in Sandton to be privy to some of South Africa’s top female Business Women speaking to them all.

The girls arrived in a flutter of excitement and anticipation for the line-up of fantastic speakers and motivators who would engage them all over the five day period. They were also excited to be exposed to the exquisite dinners each evening with a different theme as well as interesting speakers imparting essential knowledge for their corporate futures.

Last year, we covered the conference in a vivid violet colour to bring the necessary amount of femininity without compromising the seriousness of the event on a whole. This year we went green, literally! Crisp grass green was paired with elegant stone linen furniture to create a fresh and vibrant feel to the conference that the young delegates thrived in.

Each evening the conference room was transformed into a completely different dining area. The first night, we adorned the tables with burnt orange roses and rich creams giving a warm and intimate undertone for the first evening

allowing guests to feel at home instantly. The second night we turned the corner and delved into blue, lilac and light pink – the result, absolute beauty! Our delegate’s oooh’ed and aaaah’ed on arrival giving us the much needed pat on the back we were looking for. Xolani from Freshly Ground came in to chat to the ladies and shared some special accounts of her road to fame as well as a very special live performance! Our very own Johnny Hamman, The Aleit Group Creative Director, advised the ladies on the correct Etiquette for the corporate world and threw in some hilarious examples that had the ladies in stitches!

The last evening was the Gala Dinner… We weren’t sure who was more excited – us or the delegates! Again, we turned the room into a completely special area with long elegant tables and enveloping strong charcoal colours with bright yellow flowers. The ladies were blown away when they entered not believing that all that was for them! They were floored once again when DJ Poppy from 5fm showed up to play a set for them to dance the night away and straight into their very bright futures…

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| UWE KOETTER LAUNCHEVENTS

UWE KOETTER LAUNCH

THE ALEIT GROUP’S NEW CAPE TOWN OFFICE

When we heard that Uwe Koetter was moving to new, more expansive and stylish premises, our industry ears pricked up a bit… But when we heard they were going to be the first jeweler in South Africa to offer an in-store bubbly bar, we thought, that sounds like us!! After some interesting meetings and planning we hopped on board and launched our very own Cape Town office – inside the uber modern and trendy new Uwe Koetter Shop in De Waterkant.

The next obvious step was to tell people!! We began planning a launch and then soon realised that the combined guestlists from Uwe Koetter’s side as well as our own is too large for just one launch. Now, we don’t need to be asked twice to throw a party and this time round we were asked to throw four! We planned four launch events spanning over a month to ensure all guests were treated to a special evening.

These events were not only to be attended by Cape Town’s glitterati, but also fantastic brands that are being associated with Uwe Koetter. What better way to set the tone for an event than having a Johnny Walker bar serving Blue Label throughout the evening? The in-store bubbly bar is stocked with fabulous bubbly as well as Alleé Bleue’s exciting wine range.

Guests were greeted with a perfectly chilled glass of bubbly presented by elegantly dressed waitrons. Each glass contained a sparkling surprise inside in the form of a cubic zirconia that guests would get weighed during the evening - one lucky guest with the correct weight stone would win a diamond!! Two guests were surprised to walk away with a bottle of Johnny Walker Blue Label and a beautiful box of Godiva Chocolates!

| TREVOR IMMELMAN’S BIRTHDAYEVENTS

TREVOR IMMELMAN’S BIRTHDAYWhen one of the world’s most prestigious golfers decided to celebrate his 32nd birthday with a big bash, he looked no further than The Aleit Group to pull it all together! Trevor Immelman is our very own golfing sensation living abroad and indeed, living the golfing dream.

After numerous meetings and much excitement, the Aleit Team got to it! A full day of set up was needed to create the event of the year and a special evening for both family and special friends. As the sun was setting, casting its final long golden raise over the elegant set up, guests began arriving at the exclusive Morton Manor in Somerset West. It was the ideal location for such an intimate affair, as the grand house sits at the end of a steep winding driveway - just the privacy the couple was after… Family and friends were shuttled up to the house from their parked cars and made their way from there through a custom made fairy light and candlelit Italian garden. Lively music greeted them as they emerged and were presented with refreshing drinks and a view to die for. What a way to start what was sure to be a fantastic evening...

An Al Fresco style gathering was planned, with street festival style draping across the expansive lawn. A dance floor was set up under the stars with quirky naked bulbs framing the festivities. Long fairy light curtains hung from the Manor House walls with masculine style flowers and a combination of sleek and vintage furniture were used to complete the look of manly elegance.

To compliment the evening further, the food would play a key role. Stir Food designed a custom menu especially for the special celebration, with some of Trevor’s favorites to boot. Live interactive food stations were placed throughout for guests to try each and every item again and again whilst watching it being prepared before their very eyes. The Braai Station proffered Moroccan marinated chicken thighs, deboned & served on tabouleh salad with chermoula while the Satay Bar offered a large assortment of bite size morsels. Midnight came and guests had their prayers answered in the form of a midnight snack! Mini Pizzas were served to guests hot out of the pizza oven!

Trevor, together with his wife and guests, danced the night away and into his 32nd year...

FEATURES // 47

| KATELINE’S 3rd BIRTHDAY PARTYEVENTS

KATELINE’S 3rd BIRTHDAY PARTYWhen the Mad Hatter throws a tea party in “Alice in Wonderland,” it is not the sedate and dignified affair we usually associate with a tea party. It is a let-loose, crazy, fun time and this is just the way Aleit and Madri’s daughter, Kateline’s 3rd Birthday turned out to be!

The young guests were welcomed with DRINK ME ice-breakers and for the adults Spier’s MCC. They were then lead through to the Chinese lanterns and tea cups suspended with ribbons from trees. Cake stands and mismatched tea pots filled with flowers, suitcases stacked with colourful goodies, birdcages stuffed with toys, antique tea cups, mismatched silverware and lopsided tiered dessert plates as centerpieces… Card name tags were set on each “colour-in” gift-bag to reserve the tiny guests’ spots at the table top doors balanced on antique books… all arranged on piercing turquoise tablecloths. With the kiddies placed on higgledy-piggledy cushions and adults on vintage-style chairs under hanging umbrellas, it definitely came together as a Mad Hatter’s affair.

While the children were entertained by an array of activities such as water-slides, a jumping castle and wonderland games the adults were peacefully regaled by having drinks while the sun set, a beautiful evening to top it off.

Stir Food kept to their name and presented the adults with mouthwatering pork belly and cutlets, braai broodjies and refreshing seasonal salads. The children were served “EAT ME” homemade hamburgers sided with French fries in Mad Hatter boxes.

With great thanks to Chelsea Evans, our second year Academy student, for planning this spectacular party, Reinée for the picturesque photography and Marti for the inflatable entertainment. We definitely couldn’t have enjoyed the party without Shake and Serve and their first class service, Stir Food for healing the appetite and A Vintage Affair for adding the final detail to the event with antique props.

EVENTS // 51

| CHARITY OF THE MONTHFEATURES

Wednesday the 18th of July 2012, Mandela Day took the 3rd Year students of The Aleit Academy to Blouvleiweg in Wellington where they visited the children of the Andrew Murray School. Packed with balloons and other goodies, the 3rd Years were ready to go. As soon as they got there they blew up the balloons, one for each boy and girl. The children literally ran with smiles on their faces (might have been because they saw the sweets in their hands) towards the 3rd Year students. They were so excited to see so many young adults to play and pop balloons with!

“Having spent 67 minutes with underprivileged children opened our eyes to what their needs are on a daily basis and we plan on spending more time with them in the future” said the 3rd Year students.

While the 3rd Years were playing up a storm, The Aleit Group staff did their annual Mandela Day duty by contributing their 67 minutes to the animals of the Stellenbosch Animal Welfare. Walking the dogs and feeding the animals tasty biscuits was like a long overdue therapy session for both us and the animals! A great work-out and loads of laughs later, we succeeded in making this a Mandela day to remember!

“Last year was so much fun, I didn’t think this year could top it but it did! It’s such a great feeling to lend a hand to these animals in need” said a member of The Aleit Group.

CHARITY OF THE MONTHMANDELA DAY

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STIR FOOD RECIPEGUSTAAF BOSHOFF, EXECUTIVE CHEF

Winter Wedding Trend: Carving at the Table

Let’s start by saying this is by no means an exclusive winter trend and can be done throughout the four seasons. It works especially well during the colder months though as ourselves and couples alike want to create a warming atmosphere. This family style eating really ticks all the right boxes by creating a relaxed atmosphere where someone at each table is named ‘the carver’. He (or she!) is provided with an apron and a set of carving utensils and the leg of lamb, side of beef or crispy roast duck or chicken is served on a wooden carving board to the selected ‘carver’. It gives guests a chance to shout out whether they’d like the thinner more well-done side or the pink juicy thicker cut. Who wants a breast or leg? It’s fun, interactive and can be a challenge for those a little unsure of a carving fork and knife!

Most recently done at the wedding of Lydia and Lance at Laurent, Lourensford Wine Estate, where it went down an absolute treat. Take a look at the photos and their full menu on our website www.stirfood.co.za

A Roast to Remember

To carry over the theme of our latest catering trend we’ve chosen to share our recipes for a roast, including some top tips. Impress family and friends with a succulent roast leg of lamb, cooked to perfection and carved at the table.

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You’ll need:

• 1 bulb of garlic, 3 cloves peeled and crushed, the others left whole • a small bunch of fresh rosemary, half the leaves removed and coarsely chopped half in sprigs • zest of 1 lemon • olive oil • 2kg leg of lamb• sea salt and freshly ground black pepper

Preheat the oven to 200ºC and place a tray underneath the oven rack. Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes (recipe below), some blanched fine green beans and baby carrots sprinkled with Maldon salt and doused with a rich thick gravy.

TIP: Always rest your piece of meat before slicing and serving. We recommend a good 10-15 minutes. Why? Resting allows the juices, which have been driven to the centre of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.

Stir’s Scrumptious Spuds

There’s nothing quite as decadent as perfectly duck-fat roasted potatoes to join your roasted meat of choice, doused in gravy. They must be crispy on the outside and soft and fluffy on the inside. This is how you can achieve roast potato perfection

You’ll need:

• 1kg potatoes • 100g duck or goose fat (for a luxurious taste) or 100ml olive oil • 2 tsp cake flour• Maldon salt to serve

Put a roasting tin in the oven (big enough to take the potatoes in a single layer) and heat oven to 180C. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to just cover them. Add salt and then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.

Drain the potatoes in a colander. Now it’s time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. If you have a deep fat for frying you would now fry the potatoes for 5 minutes. If not then carry on with the next steps.

Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-20 minutes, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with Maldon or coarse salt and serve straight away.

Photographer - Catherine M

ac

IN CLOSING

I took a trip to Moscow and Russia over the past two weeks to attend a wedding in Russia. Amazed by the not only the city, I had lots to learn about their ec-centric culture and heritage of the churches such as restorations taking place as well as great Russian writers and artists whose works are once again being honoured. Truly inspiring to meet another culture and being able to compare it to your own and appreciate each for what it is.

Attending a wedding in Moscow, I found their culture to be worlds apart from South African tradition in terms of wedding celebrations. For one, couples use what is known as civil wedding houses, as their venue for the 15 minute ceremony. As they walk out of the wedding house, their live DVD of their 15 minute wedding is ready for collection, confetti is on stand-by and should you want, you can pay a Russian citizen to release some doves to end the ceremony off with.

As the couple walks out, it is tradition for men to throw money to the couple, which serves as a symbol of their blessing for the newlyweds’ wealth. The women throw flowers at them, which serves as a symbol of their blessing for the couple’s love.

At the “after party” the Russians eat. Commonly known for their love of food and vodka, the guests were served a 20 course meal - all plated. Truly a taste-ful experience! No wedding entertainers are required

TO END IT OFF

at the “after party”, but the couple will book an MC to get and keep the ball on the roll. The MC is usu-ally also responsible for keeping the interaction going amongst the guests, by letting them play games and have laughs. The Russians seem to love it!

No gift table or gift register is required, but they rather have couples individually hand over their gifts at the newlyweds’ table in order to allow a much more per-sonal participation of the guests.

Another noticeable fact at the wedding was the vari-ous times the newlyweds were required to kiss – defi-nitely something we can work into the South-African culture! Lastly, the wedding cake has to be cut by the wedded couple. First each cuts a piece for each other and then the rest of the cake gets cut for those they feel are most important in their lives – this ends up being a competitive dialogue amongst the guests to prove why they should get the next slice.

It is so inspiring to see the world from a different per-spective and experience such a diverse culture to your own.

Kind Regards,

Hans Roosenschoon - Managing Director – The Aleit Group

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