Category: Uncategorized

A FABULOUS FEAST OF THEATRICAL GENIUS

~ debeernecessities

Review by DIANE DE BEER

CAKE STOPPER

ARTIST: Nataniël

BAND: Charl du Plessis (keyboards); Werner Spies (bass); Juan Oosthuizen (guitar); Peter Auret (drums)

VENUE: Atterbury Theatre with shows tonight at 7pm, tomorrow at 7pm, Saturday at 11am and 3 pm, and Sunday at 3pm; (13 to 16 February Roodepoort Teater; 5 and 6 March, Sand Theatre in Bloemfontein)

If you have followed an artist as closely as I have Nataniël, it’s not only the performance but also the progression that becomes part of the thrill of this spectacular talent.

Time and again, I have been curious at my astonishment at what I am experiencing during one of his shows, but I know it is the constant evolution of what he presents that keeps me enthralled.

He is one of the few who has managed to keep the element of surprise always present and he does this especially with his scripts. He has a mind that keeps on giving stories so fantastical and yet so based in reality that everyone can identify. But what elevates the presentation is his genius with words.

Bilingual and equally adept in English and Afrikaans, he has managed through the years to broaden his audience base in the way he has become comfortable in both. The stories immediately draw you in and the choice of language doesn’t play a part. It is the way his mind wanders, how he tells a story and the unique way he presents and arranges every single sentence.

Originality is one of those elements you either have or don’t. You cannot make it happen if it’s not there. And through the years, his has become stronger as his comfort levels have grown.

What you have now is a performer in total command of his art as he mesmerises his audience with his phenomenally unique storytelling. He is comfortable sharing the personal stories of his life and the way the world has always viewed and treated anyone who isn’t exactly moulded in the image of everyone else. He revels in the differences and through the years has become emboldened and embraces exactly the artist he is and wants to be. And we love him for that.

In everything he does, he always opts for the best and this is especially true of his band of class musicians. Headed by the masterful pianist Charl du Plessis, both Spies (bass) and Auret (drums) add to the individuality with their own musical flair. Add to that trio of perfection Juan Oosthuizen whose mastery with the guitar is legendary. Their performance is bliss.

It’s rare to have the accompaniment of such unusual talent, but Nataniël has always been secure in his own performance and knowledge that exquisite music enhances his singing, the real reason he loves performing.

The balance of stories and songs is important because the songs give you a reprieve from the density and sheer delight of the stories as well as a chance to breathe as you appreciate the excellence of what you are witnessing. And with time and maturity, Nataniël’s voice is richer, the music more nuanced and the singer has perfected his authentic sound.

I have always been captivated by what this artist brings to the stage because it is so unique, put together with boundless imagination and because of the inspired stories – a new play with every show he presents – each season is an explosion of the extraordinary. He has been a blessing to local audiences because of who he is and the riches he presents on stage.

The rarity of his creativity is a joy to behold. May he keep being the wonderfully colourful creation who once, twice, or if we’re lucky, three times a year holds us in the palm of his hand as he takes us wandering with wonderment into a world that is as charming as it is complicated.

Bookings: seatme.co.za

TROU- EN SPEELMAATS CINTAINE SCHUTTE EN CAREL NEL MAAK ‘n BEGIN BY DIE MARK TEATER

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KLEUR FOTOS: Gys Loubser

SWART EN WIT FOTOS: Stephanie Gericke

Cintaine Schutte en Carel Nel speel nie aldag op die verhoog saam nie, maar die tyd is reg. Die twee gesels met DIANE DE BEER oor hulle jongste stuk ‘n Begin, wat Donderdag 30 Januarie by die Mark Teater in Johannesburg begin, oor hulle prosesse:

Cintaine Schutte en Carel Nel in rehearsals (links) saam met Tinarie van Wyk Loots (regisseur) en verhoogbestuurder Lize-Marie Wait (regs)

HOEWEL hulle werkprosesse baie verskil, is daar darem baie voordele ook aan saamwerk.

“Hoe nader ons kom aan die speelvak by die Mark Teater (Johannesburg), is dit net ‘n luuksheid dat ek dadelik ‘n wordrun kan doen saam met Carel in die sitkamer of ons kan praat oor die karakters,” vertel Cintaine.

“Maar natuurlik is daar altyd tussen hom en my ‘n Cintaine en Carel. Daar’s ‘n tyd wanneer ons praat oor werk en daars ‘n tyd wanneer ons nie praat oor werk nie, want ons moet ook lewe tussenin, en ek moet dit ook respekteer.”

Sy is iemand wat te veel wil praat oor werk, en dikwels belaai met notaboekies en bladsye vol geskryf. “Dan sien ek vir Carel  op die bank lê en as ek vra ‘wat doen jy’, dan sê hy, hy dink aan die scenes en hoe dit uitspeel in sy kop.

 “Ek moet dit op die bladsy hê.  Ek dink ook dis belangrik om nie altyd uit te vra oor sy werkproses nie, want dan verras jy jouself op die vloer. As ek uit ‘n gemaklike plek uit speel, kan ek enige iets regkry. Vir my is voorbereiding baie groot.”

Carel besef dat almal anders  werk. “Ek het nog nooit met ‘n akteur gewerk wat presies dieselfde werksprosesse as ek het nie. Dis normaal, en jy moet dit maar net respekteer. Elke persoon werk anders. Solank die eindresultaat positief is, gee ek nie rerig om hoe die ander  se prosesse werk nie.”

Vir hom is die belangrikste om by die waarheid van die stuk uit te kom en die eerlikheid daarin vind. En egos moenie deel van die proses wees nie.

“Dis die eerste maal in ‘n lang tyd dat die twee van ons saamwerk maar as vervaardiger toe ek eers besluit het dat Tinarie van Wyk Loots (onder links) die regisseur is, het ek haar die keuse laat maak van wie my Daniel sou wees. Sy het nie eerse tweekeer gedink nie, en dadelik Carel voorgestel want sy het gesê dit kort ‘n akteur met gravitas en sy het al met Carel gewerk met Baby I Love You.”

Cintaine  was dadelik opgewonde oor die saamwerk. “Hy is natuurlik ‘n goeie akteur, en daar sou ‘n shorthand tussen ons wees maar ek was ook bietjie huiwerig dat man en vrou in regte lewe op die verhoog gaan staan. Maar dit is waar die verbeelding van teater inkom waar ons verdwyn in die karakters.

 “Ek het ook iemand gekies wie se spelleiding baie sterk moet wees en daarom het ek as vervaardiger vir Tinarie gekies.”

Sy weet sy sal die vertroue wat hulle in die regte lewe het verplaas na die  verhoog en nie te veel druk daarop plaas nie. En dan kyk waar die kreatiewe proses hulle neem. Maar sy wil ook seker maak dat hulle lekker  kan  speel  en  fun  kan hê met die stuk.

Hoewel  Carel vier of   vyf   jaar laas  op die verhoog was  gaan hy  die  stuk   benader soos enige ander stuk met enige ander akteur of aktrise. “Julle moet mekaar toelaat om julle eie prosesse te volg en dis wat ons doen.”

Cintaine vertel dat hulle aan die begin van verlede jaar iewers in Europa saam  op ‘n trein was toe iets  vir  haar  fluister  dat sy weer lus is om te vervaardig. Kies ‘n stuk wat jy sal wil doen, is verder gefluister.

“Toe dink sy aan ‘n two-hander want dit is miskien beter as ‘n groot rolverdeling. Mens  wil soms groot gaan maar dis moeilike tye.”

Met navorsing kom sy op David Eldridge se Beginning af, bestel die play, kry dit en begin lees. Dit het haar gevang. Dit is ‘n stuk wat haar geraak en gepraat het.

“Laura is 38 en Daniel is 42 en dit raak baie punte aan van gesprekke wat ek al met my vriende gehad het, die psige van mense ons ouderdom. Dis ‘n baie naturalistiese play in die sin dat dit speel in regte tyd oor 80 minute, daar’s geen truuks of twists of plot -turns nie. Dis net ‘n slice of life.

“Hierdie stuk praat met my en ek het gedink ek moet iemand on board kry wat vertaling goed ken en wat dit kan lokaliseer.  Ek besluit toe op Nico Scheepers juis omdat ek al met hom gewerk het met Tienduisend Ton en ‘n fliek wat hy ook vertaal het.

“Die speelbaarheid het ook baie te maak met die vertaling en ek dink Nico het baie goeie werk gedoen.”  Tog met die eerste week van repetisies het sy, Carel, Tinarie en hulle verhoogbestuurder Lize-Marie Wait ook gesit en  dit hulle eie gemaak. “Ons het gesny waar ons gedink het maar nie te ver van Nico se vertaling verwerk nie, maar ons eie stempel daarop  afgedruk.”

Nou kan hulle met repetisies dit eg Suid Afrikaans hou, en die twee mense wat in die Kaap woon met eerlikheid speel.

Cintaine vertel dat daar baie verskillende temas aangeraak word en dat die skrywer baie lekker stories vertel. Die stuk het al oor die hele wêreld gespeel en die skrywer en sy agent was baie opgewonde oor die Suid Afrikaanse speelvak.

Vir haar as vervaardiger is dit ook lekker om van die sukses te hoor. “The proof is in the pudding, en juis omdat dit in soveel lande gespeel het, beteken dat dit praat met mense.”

Vir Carel is die temas wat uitstaan,  eensaamheid in die moderne wêreld. Dit handel oor mense van hulle ouderdom, laat 30s en vroeë 40s, hoe om iemand te vind in liefde en in vriendskap in die moderne wêreld van Tinder, Facebook en Instagram.

 “Hoe navigate jy om iemand te ontmoet. Dit klink dalk of dit makliker is  maar dit kompliseer eintlik dinge,”  sê Carel. “Dit maak dit anders,  en op daai ouderdom is mense getroud of geskei, hulle kom met baie baggage, so dis ook wat elke persoon saamdra. Wanneer jy iemand nuuts ontmoet is daar allerhande goeters wat jy uitvind.

“Die skryfwerk is baie naturalisties, dis twee mense wat mekaar ontmoet aan die einde van ‘n aand na ‘n partytjie, en ek dink Nico het ‘n baie goeie vertaling gedoen soos altyd. Dis net ‘n blik op die lewe, dis 90 minute waarin twee mense mekaar ontmoet vir die eerste keer, maar albei het ‘n verlede.”

Cintaine se karakter is Laura, 38 jarige vrou, en ‘n besturende direkteur by haar maatskappy. Sy is baie suksesvol, het sopas ‘n woonstel in Sandton gekoop en dit was haar housewarming  

“Sy is ‘n interessante kat en dit is so lekker om met Tinarie te werk want sy gee my so baie insig, verskillende perspektiewe om hierdie karakters in fully-fleshed mense te verander.”

Hulle hoop gehore sal hulleself of ander in die karakters herken.

“Laura is baie ver verwyderd van my af, en nou dat ek ‘n breuk gehad het na verlede jaar se Woordfees, is dit lekker dat ek weer bietjie kan deepdive in haar psige. Sy het ‘n baie goeie selfbeeld, lyk na ‘n baie sterk vrou, en sy sê haar vriende is jaloers op haar, die aande uit, die sukses. Sy is so in beheer van haar eie lewe.”

Dis hoe dit voorkom sê Cintaine, maar onder draai die duiwels rond. “Diep, diep binne is sy baie alleen en eensaam. Sy wil ook die wit trourok he, die kinders, ‘n familie. Sy wil ook iemand na haar huis toe kan nooi om te kuier. Dis maar die primere behoeftes van menswees en sy het dit nie in haar lewe nie.”

As dit by Cintaine kom wat haarself beskryf as  “‘n groot empath”, sy het empatie met Laura, maar sy  sal moet diep gaan delf om daai eerlikheid te kan speel wanneer sy uitkom by hierdie vreemdeling.

“Want ek dink nie sy deel verskriklik baie nie, sy bou mure op waar ek self so min mure het dat ek te baie deel. Maar as sy met Daniel begin deel, dan sien ons wat gebeur as daardie mure afgebreek word, en hoe die eerlikheid uitkom.”

“Daniel is ook baie anders as ek, dra baie bagasie saam met hom rond,en het baie verkeerde besluite geneem in sy lewe,” vertel Carel. “Hy is alleen en op soek na iets. Ek dink hy soek na human connection as gevolg van omstandighede en waar hy is in sy lewe hy is.

“Hy is baie anders as ek maar tot ‘n mate tog die selle. Elke mens soek maar connection, dis alles goeters wat jy verstaan. Hy’s net gewone man wat soek na die dinge wat ons almal wil he.

“Ek hoop mense geniet dit obviously, ek hoop hulle lag want ek vind van dit nogal komies en snaaks en ek hoop mense hou van die karakters want hulle is gewone mense met goeie harte wat eintlik net hulle pad deur hierdie wêreld probeer vind en ek hoop tot ‘n mate dat die gehoorlede sal voel asof hulle voyeuristies (nie op weird manier nie),  kyk hoe mense mekaar ontmoet, die op en af van nuwe verhoudings, dis wat ek hoop wat mense sal ervaar.”

Vir Cintaine as vervaardiger is dit ‘n groot eer om in een van ons land se beste teaters te kan speel en die stuk na Gautengse gehore te kan bring. Butterflies is daar, sê  sy maar daar is niks lekkerder as om op ‘n verhoog te staan met ‘n gehoor nie. “Hulle voel amper vir my soos deel van die stuk, nog ‘n karakter. Die energie is so tasbaar in daai 90 minute, mens moet maar duimvas hou dat dit werk.”

Maar die ergste lekker lê vir haar by die optel repetisies wanneer jy kan werk aan die stuk en so gemaklik as moontlik kan wees voor jy op die verhoog klim.

Vir Carel is dit sy eerste liefde. Dis wat hy geswot het, intussen paar liefdes bygekry, “Cintaine is een van hulle maar ook televisie en film en baie lekker om terug te wees … op die verhoog.”

Vir“hom is die lekkerte altyd die repetisie periode want “as jy begin en jy  kry die ritmes, is dit amper soos jou eie klein geheimpie en ek hou nogal daarvan om dit vir myself te hou. Dan kom die anxieties van nou moet ons dit deel met ander mense. Gaan jy gejudge word, is jy goed genoeg. maar jy kom oor dit alles en beweeg terug na die eerlikheid van die storie wat jy met mense wil deel. Jy leer om met die anxieties saam te leef.”

“As die stuk lekker speel, is dit ‘n wen situasie, en as mens by ‘n teater kan speel en ons sal graag na verskillede feeste wil reis,” sê Cintaine oor die verloop van die stuk.

Sy speel ook bietjie met die idee omdat sy die laaste paar jaar huiskonserte gedoen het dat mens  die stuk in iemand se sitkamer kan doen. Maar sy besef ook sy  moet  haar mede akteur respekteer en dit sal afhang of hy dit sal wil doen, getroud of nie.

Dit is ‘n baie anderste energie en tipe intimiteit wat jy jouself voor oopmaak, vertel sy, maar miskien is dit tog iets wat die stuk voor vra. “Die tyd sal leer,” sê sy.

Vir Carel sal dit  afhang van sy beskikbaarheid,  sê hy tong-stewig-in-kies. “Maar sy sal maar my beskikbaarheid moet check, want ek is soms nogal besig.”

En ons wat teater kyk, hou duimvas dat dit goed gaan met die twee – deesdae gesoute -akteurs, en dat hule die land deur speel met ‘n Begin.

*Die twee toegewyde akteurs het vrae beantwoord terwyl hulle luilekker in Griekeland getoer het verlede jaar voor die Woordfees speelvak. Die het intussen suksesvol plaasgevind met baie goeie terugvoer. Dit open 30 Januarie by Johannesburg se ikoniese Mark Teater en die speelvak is tot 16 Februarie.

Om te bespreek:

https://www.webticket.co.za/v2/event.aspx?itemid=1558065074

WORDS OF WONDERMENT FOR THE QUEEN OF PANTO

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BY DIANE DE BEER

BEAUTY AND THE BEAST

DIRECTOR/SCRIPTWRITER: Janice Honeyman

ASSISTANT DIRECTOR: Timothy le Roux

SOUND DESIGNER: Akhona Bozo

PRODUCTION MANAGER: Sandy Dyer

LIGHTING DESIGNER: Johan Ferreira

COSTUME DESIGNER: Mariska Meyer

CHOREOGRAPHER: Khaya Ndlovu

PRODUCTION DESIGNER: Andrew Timm

SET DESIGNER AND BUILDER: Enos Ramoroko

MUSICAL DIRECTOR: Dale Ray

THE CAST AND THE BAND: Too many to list

VENUE: Joburg Theatre

DATES: Until December 22

Dear Janice,

Driving back from this year’s pantomime (the children of the kids who first used to accompany me are now my annual companions) I thought it was time that I should write a more personal letter of thanks and admiration rather than the usual review.

Not being at a newspaper any longer and posting on my personal blog, I have the right, I think. Also, between the two of us, you have probably/arguably written and  produced more pantomimes than anyone else, definitely in this country and probably out there in the big world too; and I have probably watched and reviewed more than many can claim.

The genre as such isn’t my favourite and you have many other theatrical accomplishments in case anyone should think this is the only thing you do. But because of you, I make a distinction between a panto and a Janice panto, and as I mentioned in the review of Aspoestertjie (currently running in Pretoria), you have raised the bar for anyone who wants to participate in this field.

There isn’t any chance that I would have managed year by year if not for your genius and innovation. Being who you are, I know you would have been bored to death as anyone would have been, if you didn’t set a particular challenge for yourself. And perhaps that was what saved us both.

I was sitting in a packed Joburg Theatre on a Sunday with a show starting at noon and the aircon struggling with the current heat. Watching the audience, there were many kids but many couples or friends without youngsters too. It’s an institution and one you established and nurtured and grew to what it is. Small wonder they don’t want to let you go!

The text, which is always current and probably the thing most cherished by the adults, is as always on the mark with bullies a strong theme. That’s no surprise, but I love the way you wangle to be political without offending anyone.

You always have your finger on the  pulse and have managed to work your way with casts which now fully represent the country without too much fanfare, you just did it. And this mirror of our society at a season that has such mass appeal is probably one of your strongest achievements. Few would have managed in such an easy fashion while showing the best of the country without bashing anyone on the head.

I know this is unfair, but allow me the indulgence. Cast and musicians were fantastic, but there were five that deserve special mention: Bongi Archi (aboveas the Good Fairy (Mama’ama’bali); Virtuous Kandemiri as Beauty-Belle; Judy Ditchfield having an absolute ball as Hectate-Hex, the wicked witch; and Lesedi Rich as Doodlesakkie The Donkey; and lest we forget, Chrissie-Anna Mampoer as the guest newsreader.

Through the decades you have been gifted technological advances, but the wonderment of that is to see how you have applied that in such a wonderful way. This time it’s the way you blend the players from their digital images to the live performers.

Also the sets, the in jokes which some might miss but it doesn’t matter. It keeps viewers on their toes. The six-year-old was curious about some of the adult laughter and that’s also a good thing. There’s a lesson there every once in a while.

I truly loved your Hitchcock moment this time. You managed to display almost all your different skills as well as showing that you’ve still got it – and will always keep forging ahead.

You are an example of a true artist. Someone who could probably have stopped through the years, but you simply cannot resist. For that I’m grateful. Your casting of the young and the old, the experienced and the newbies, each one of them bringing something unique to the stage and the story, also contributes to the success.

Even your choice of Timothy le Roux as assistant director and company manager looks ahead, as you made sure you don’t go without leaving some institutional memory and knowledge behind. If anyone was there to watch and learn it was this artist who started in the arts as a ballet dancer and followed that by crafting and creating his own way on the production side in this very tough profession.

To everyone’s delight, it’s the usual spectacular pantomime, but the reason we could say that time and again from one decade to the next, is you, Janice Honeyman.

And for me to say this about pantomime is all your doing.

Thanks for the magic and the memories!

I don’t have to preach to the converted and for those of you who need to introduce youngsters to the enchantment of live theatre, this is it.

FROM A FAN

KKNK’S BI-ANNUAL TEXT MARKET A THEATRE EXPERIENCE THAT SPARKLES WITH INNOVATION

~ debeernecessities

DIANE DE BEER

Tinarie van Wyk Loots talking about her script Hamlet/Speenvark.
Picture: Nardus Engelbrecht

DIANE DE BEER

This is the 9th time I’ve written about the Klein Karoo Kunstefees/NATi/Baxter Teksmark (text market), the reason being it is such a smart creative endeavour.The brainchild of Hugo Theart, the CEO and artistic director, Hugo Theart of the Klein Karoo Nasionale Kunstefees (KKNK), it is one of my favourite events of the year It’s existence was born out of need because original local scripts had become a problem. What they were hoping to do was to create new theatre texts which would provide local content for the festivals as well as encouragement for both budding and seasoned writers. And that is exactly what happened.

This past festival was the 9th, 156 text ideas in many of our official languages have been presented and in total, 43 of these texts have been developed into full scale productions, some of which can also boast well-deserved prizes.

What I find so intriguing is the zeitgeist that shifts year by year. Very specific strong themes usually emerge and it is fascinating to observe the topics tackled and which struggles or celebrations the creatives have focused on in a particular year.

One of the extraordinary gifts that this particular platform supplies is the chance for artists to experiment, to test ideas, to play and simply to reach for the stars which is something that quite a few playwrights attempted with brilliant results.

Acknowledged as one of our best actors, Tinarie van Wyk Loots presented a play titled Hamlet/Speenvark. Even the title suggests that this is going to be something unusual. Blessed with her acting skills, she could present her own play/monologue, which I found challenging yet immensely exciting.

She describes it as an attempt at a solo production, or struggling poem, modelled on, and with apology to Shakespeare’s Hamlet (and she cites Jonker, De Villiers, Malherbe, Totius, Opperman and Yeats). That’s quite a list.

She writes that it is “a tentative but violent investigation into the emotional landscape of being South African – the search for identity and a relationship with guilt and victim mentality.”

She further explains that her choice was driven by her “ancestors rooted in Africa and Europe, the disillusion of humanity, and emotional suicide depicted through the extrapolation of various characters in the original script, who all speak from the same mouth.”

The reading was magnificent and I could feel that this was going to develop into something quite extraordinary. Van Wyk Loots is someone who has given her heart and soul to the stage. Few actors can still afford to do that. But she has the skill and talent to keep adding to her repertoire and her engagement with theatre.

Not only can she write, she can then take the text, already her own, and do with it whatever she wishes. Personally I can’t wait. This is the kind of production that keeps theatre alive.

Dianne du Toit Albertze in conversation about Meire en Pinkie.
Picture: Nardus Engelbrecht

Never one to shy away from tackling holy cows, Dianne du Toit Albertze’s writing grabs you by the throat. On first reading of the text, I needed to know who had written with such abandon and such a brave heart. When I discovered who it was, I knew it couldn’t be anyone else and I was surprised I didn’t pick up the harsh yet haunting style of this writer.

Meire en Pinkie depict orphanage runaways and ladies of the night and day. Okiep jintoes with nagging drug addictions who scramble for survival daily, searching for a cure, writes Du Toit Albertze, but fail to know how to get it. But they continue running towards ways to escape the vicious cycle of poverty and abuse.

But she points out, life has a way of outsmarting you. The sins of their mothers catch up with them when they are accused of selling the means to vicious addiction, Meire’s child. It’s something they endured themselves as children. And now they feel abandoned

Picture: Nardus Engelbrecht
A scene from Meire en Pinkie.

It’s gritty, hard-hitting and without compromise. Some would argue for something with less hard edges but this is exactly what theatre can achieve: to tell real-life stories in a language that becomes a character, confronts you and makes you listen without turning away. This is when theatre becomes therapy for those writing and performing as well as those watching.

These are just two of the standout texts, part of this year’s text market at the Baxter but there were many more that had potential for further development and some already  stage-ready.

Playwright Gavin Werner (Meeting Murphy, centre) with two actors playing the parts on either side.
Foto: Nardus Engelbrecht

The theme of bullying captured by Gavin Werner in Meeting Murphy will touch everyone who would have experienced it in some form. Another one that popped up in quite a few texts was memory and the way individuals remember the same event in different ways. How we view the world is often coloured by past experiences and this can lead to discomfort in some instances.

The Salt Lesson by the insightful Sibuyiselo Dywill also tackles memory but here it has to do with different generations, cultures and languages and most importantly for the playwright, from the same bloodline. In any context this is a huge ask but with the South African apartheid past, when the elderly family member (white) suffers from dementia and regards the youngster (black) as an intruder rather than a son, things can get really messy.

Playwright Sibuyiselo (with the mic) surrounded by the three actors in his play The Salt Lesson.
Picture: Nardus Engelbrecht

It’s such a clever idea which explores different issues in genius and thoughtful fashion forcing audiences to look at their own world views from a different vantage point.

Scenes from The Salt Lesson. Pictures: Nardus Engelbrecht

With plays written in home languages including Afrikaans, English and Xhosa, the premise is embracing and expansive with the graft expanding year by year. Once we can figure out how to present theatre in different languages so that everyone can understand – easily – Teksmark will truly break down barriers and shift theatre in this country into a unique stratosphere.

And if you want to check out what is happening at the second Gauteng Teksmark to be held at UJ, where different playwrights and others involved in the theatre industry discuss their ideas as play readings, enquire with J.C. Aucamp at 0763335945 or jc@kunste.org.za.

The KKNK 2024 Gauteng Teksmark will be held on 24 and 25 October at Keorapetse William Kgositsile Theatre, Kingsway Campus, University of Johannesburg.

THREE ARTISTS WORKING IN DIFFERENT MEDIUMS COME TOGETHER FOR AN EXHIBITION AS THEIR ART TELLS STORIES OF TRANSFORMATION AND CHANGE

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Verskuif/Shift  is an exhibition presented by three women artists dealing with the theme of the seen and the unseen, a journey of transformation, and the process/es in between. DIANE DE BEER spoke to the artistic trio about their diverse art and how they came together to show their art:

Three artists in cahoots: Magdel van Rooyen (left), Thania Louw (centre) Martli Jansen van Rensburg (right)

Thania Louw, Magdel van Rooyen and Martli Jansen van Rensburg all work in different media and it while their art has many commonalities, that’s not what brought them together.

It was the children! They all go to the same school and that’s how the three moms met. Go figure.

However, when you sit around the table with these three artists, what they have in common is the way they approach their art. In their own individual way, they’re telling stories. That’s what all artists do.

While their techniques differ, the common theme is transformation and change. It may be change in the physical body or the internal landscape, or an individual, unique way, each one explores the ideas of intangible internal shifts and how they experience these changes.

These might of course result in relational shifts which might not be immediately noticed or visible, but eventually a sense of movement will result in the awareness of change.

Martli is a glass artist but when you look at her work, you  might not immediately be aware that the whole piece is made of glass. For her it’s about scratching around in herself which eventually is given substance in her work. “I’m usually trying to figure out something in myself,” she says. Her work manifests her spiritual journey. “It really is all about my beliefs.”

Memorial of Remembrance by Martli Jansen Van Rensburg
Hidden by Martli Jansen Van Rensburg

It might appear as if nothing is happening in her world and as if her ideas are stagnant at some stages, but she sees it as a time of growth while the seeds are dormant until they’re ready to burst forth. Works have titles like Memorial of Remembrance and Rocks of Forgiveness which point the way to her thought processes.

“Our work has to signal possibility, to shift minds,” she says.

Magdel, the painter in the group, is obsessed with construction. Her genre is landscapes and she continually seem to round back to the liminal. She describes her work as moving in-between building up and breaking down.

“Once I have an idea, I chase it down,” she says. While she is a strong believer in hope, she also knows that hope is messy. “Everything is always something of a construction site,” she says. And when you see her work, it all starts making sense.

It almost seems as if she views the world as anything that goes up, must also come down. And in essence that’s true and what she captures in her work.  It could almost describe the process of construction followed by collapse.

Bound(less) III by Magdel van Rooyen,
(un)Bound I by Magdel van Rooyen

She plays with words when forming her ideas and discusses the dexterity of concepts like un(bound) which in a sense she believes sets you free and leaves you bound(less) – also the title of her two pictured works. It could also mean that you’re going, or even that you’re intending to go.

Tension is what allows her to play on canvas. We live in tension, it’s inevitable and drives the work. “In fact, we probably thrive on that tension,” says Magdel.

Thania, the photographer in the group is busy investigating emotions, thoughts, behaviour and interaction with her camera as she explores the connections between the conscious and unconscious exhibited in the body. While these are all invisible, she’s interested in how they are experienced from within and communicated to others. Is there a connection?

Questions are part of her investigation, but her story will probably be read differently by those who look at her works of art from a different perspective.

Clockwise: In Bloom; The Vertruvian Woman; and Fragmented by Thania Louw.

It’s how others see you, whether you are influenced by their perspective and whether your body also adopts some of the emotions cast your way?

What does the perfect woman look like? How does she see herself? How does she cope with the storms erupting on the inside?

“What does the world expect from me,” she asks? “Do we fight it or can we find inner peace.”

She  has also discovered that beauty can be found in imperfection. “All these things happen in cyclical fashion,” she says as she keeps her camera pointed in a way that might capture the story she hopes to tell.

For these three women, life is a progression and that’s why, even when they tackle dark subjects, they hope their work is always filled with light. No one wants a study of pain in their face all the time, they concur.

The quest is to explore those emotions and then to show your stories to the world in the way the pictures you make demand. This is how they hope their work will prompt viewers to look and discover their own stories.

Verkuif/Shift will be opened by Prof Jenni Lauwrens on August 27 at 6pm at the University of Pretoria @ Link Gallery. Email @ https://louw.co.uk/verskuifshift.html

RSVP for opening by this Sunday. The exhibition is open until Friday, September 6. Entrance Lynnwood Rd, UP main gate. The gallery is open for viewing Tuesday – Friday from 9 – 3 pm. Safe parking available on premises in front of the building.

ARTIST BIOS:
THANIA LOUW She (born in 1984) is a versatile artist and photographer. With a BA Hons in Textile Design from the University of the Arts London, Central Saint Martins, where she graduated with distinction, Louw quickly gained acclaim for her work, earning nominations as one of Britain’s top 100 students and participating in prestigious exhibitions such as the 2010 New Designers exhibition in London and Heimtextil in Germany. In 2010 Louw was selected as a student researcher at Central Saint Martins. This led to an exhibition at the Victoria and Albert Museum, London.  Returning to her native South Africa in 2013, Louw shifted her focus to museology and photography. In 2020, Louw furthered her commitment to the field by completing a BSocSciHons in Heritage, Museum, and Preservation Studies at UP, graduating with distinction. She has been commissioned by prominent private collectors, universities, and museums worldwide to photograph their art collections.  Her work has been featured in numerous publications, scholarly articles, and academic papers. She is currently a board member of the International Council of Museums South Africa (ICOM). MAGDEL VAN ROOYEN Magdel van Rooyen (ne Fourie born in 1983) is a process-oriented artist situated in Pretoria. She completed her BA (Fine Arts) degree at UP in 2006 and then her MA (Fine Arts) in 2012. Since 2007 van Rooyen has been teaching part-time at UP in the Fine Arts division, lecturing in different subjects including, painting, drawing, printmaking, and sculpture. In 2010 she was selected for the Art-St-Urban residency based in Switzerland and in 2013 she formed part of the Art-St-Urban exhibition at the Selected Art fair Basel. She was also selected for the R5 Residency with Nagel University in 2013, the residency culminated in a travelling group exhibition Between the Shadow and the Light. The exhibition travelled to various universities in North America from 2014-2018. Van Rooyen has taken part in various group shows in and around Pretoria including at the Pretoria Art Museum and Arts Association of Pretoria. Her work is part of UP’s Collection. MARTLI JANSEN VAN RENSBURG Jansen van Rensburg (born 1977, Pretoria) is an artist, lecturer, and master glassblower. In 2000 she finished her B. Tech Degree at Tshwane University of Technology, where she majored in glass sculpture. From 2000 -2004 she worked and trained at glass studios in the UK, and Germany and did a glass art residency in Scotland. In 2007 she received a scholarship to study glass design in Sweden. While lecturing part-time at TUT, she runs Smelt Glass Studio, with Mike Hyam. Her work has been exhibited internationally at Scotland North Lands Creative, the Museum of African Design, and many more. Her work is part of the permanent collection in Absa Bank, Wits Origin Centre, SAB breweries, and Absa Capital.

ANDREW BUCKLAND RETURNS IN THE CLASSIC UGLY NOO NOO TO JOBURG’S MARKET THEATRE

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DIANE DE BEER REVIEWS:

THE UGLY NOO NOO

DIRECTOR: Janet Buckland

PERFORMER/WRITER: Andrew Buckland

VENUE: Mannie Manim Theatre at the Market

DATES: Until September 1

Pictures: Ruphin Coudyzer

What a delight to revisit Andrew Buckland’s The Ugly Noo Noo, which was written and performed for the first time in 1988.

That feels like a lifetime ago and it’s not often that we get the chance to revisit these classics of local theatre that travelled the world and won accolades all round.

They cleverly kicked off with The Making Of, presented as part of performance lectures and demonstrations at SO|The Academy for the Less Good Idea in Johannesburg with Buckland giving audiences (those who had seen it before and those going for the first time) insight into the development of his signature style. For him, the play was a response to the political and social context of apartheid South Africa in the late 1980s. For the audience, the talk was a chance to get closer to the thinking and strategies of this astonishing South African theatre maker.

Athena Mazarakis, Momenteur for SO | The Academy for the Less Good Idea, explains that The Ugly Noo Noo is a seminal work in the canon of South African theatre.  

“The work is not only a biting piece of allegorical protest theatre but it also established Buckland’s unique style of the highly physical one-hander that blended elements of mime with razor-sharp text.

“It is a style that has since influenced and inspired multiple generations of performers and theatre makers, defining a particular South African brand of physical theatre marked by the combination of physical virtuosity with a strong textual strand and the solo performer who single-handedly takes on an entire cast of characters.”

She reminded audiences that, “not only is this re-staging a reminder of the part that theatre and artists played in the struggle but is also a continued reminder to artists today of the power that their work holds to critique and question the many injustices that surround us.”

For Buckland, his work is all about the imagination of the audience, where the action of the piece is given life. “It’s a delicate line to get the audience curious, like charades on steroids, as you draw them into the play.”

Play, in fact, says Buckland, was where it all began. He was the youngest of seven siblings and started playing on his own for hours, being the hero in his own world.

For this particular piece, 36 years ago, it began after witnessing his wife’s response to what had become known as the Parktown prawn. “I always loved language put together with movement or stillness,”  he says.

Thus began the encounter between a human and an insect. He felt trapped in the world of apartheid at the time. How does a white man deal with what is happening around him on stage? He knew he had to participate in a meaningful way. The Ugly Noo Noo gave him the perfect allegorical way out, offering him a novel way of telling stories while at the same time pointing to the world around him and the horror confronting South Africans.

What he was familiar with was his own angst and fear. Being the artist he is, The Ugly Noo Noo was where it all began. And while we were in the grips of apartheid when it first emerged, this time the world is struggling with a sudden explosion of fascism all over the place, and the timing of the current season could not have been more apt.

Looking back, that has been Buckland’s weapon (deliberately or simply instinctively). His work has managed to capture a particular zeitgeist which in some fashion seems to hold countries  to ransom.

What he discovered with this work was that it was possible to use laughter as a vehicle to invite people to acknowledge and confront their fear.

Watching the performance all these decades later and again hearing the text it is obvious why it was such a success while still retaining all the power of performance and  storytelling as when it was first performed.

When talking about the making of, Buckland referred to his age, but what struck me was that all his many years of training, of honing his craft, have added to the detail and impact of his movement, which might have been diminished with age. Older and wiser, he knows where and how to compensate and embellish.

The text has lost none of its initial cunning and while his antics on stage has the audience in laughter much of the time, the real essence of the text is a still a stomach punch.

It is one of those that has all the elements celebrating the art of performance and storytelling when there’s a true genius at work. Buckland has always been one who worked with delicacy and delight when presenting his art. And his choice and timing of when and what to perform is spot on.

Hopefully he will return to that classic treasure trove of his and bring back all those memorable gems.   

MAKE SURE YOU CAN FEND FOR YOURSELF IN THE KITCHEN IS INA PAARMAN’S MAGICAL MANTRA

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Ina Paarman has been in the business for half a century and has been a competitive author in a genre that offers in abundance so you need to stand out and find your niche. She did all that and with her latest cookbook brings it all together. She shares some of the secrets of her success with DIANE DE BEER:

Success comes with consistency, says Ina Paarman who has established her reputation with just that. “You have to send out the same message all the time,” she says. Together with that you have to give practical culinary information and recipes backed by good, top quality, products.

Her food philosophy which probably grew through the years was that you have to be able to fend for yourself in the kitchen. “It is an essential life skill and the best way to stay healthy,” she advises.

And with a fast ageing population, this is her mantra, one that has never changed through the years. Instead it has grown stronger.

For those who have watched and heard stories through the years, teaching is her calling. “I love sharing knowledge. Information about skills and technique for example. I believe in removing the fear of food and at the same time the importance of understanding the essence of good nutrition.”

Fresh Pea Soup with Spinach Fish Cakes with Tartar Sauce

In the beginning and in her younger days, she was scared of famous dishes.; “I felt intimidated,” she confesses. But with some experience she learnt that it is best to be your own trendsetter and at the same time to pay attention to your customers. You have to understand and get to know their needs.

In her line of work, she was dealing with real people with families and friends to feed who love good food, food that men and children will enjoy. That’s quite a big ask, but because she was one of these women herself, she knew how to make it work.

In today’s world, less meat is the way to go if you take international trends into account and then you have to understand that everyone is battling with time. When it comes to preparing meals for a family, you are often dealing with people who have many different priorities and time is of the essence.

Branding in today’s world is huge and this is what Paarman understood from the earliest days. “The brand is part of who we are and what we as a family have always been intimately involved with.”

Venison Pie with Phyllo Roses

“Our lives are what we do every day. We do not have a heavy social life, and if we travel it always involves gathering ideas and knowledge. A good business is an extremely demanding taskmaster. But I won’t have it any other way.”

And it shows. Ina Paarman’s name has always been synonymous with quality and in the over-supplied world of cookbooks, you can’t afford not to get it right. There are just too many options and worldwide it has become BIG BUSINESS. Just watch the latest season of Masterchef and see what is happening in the food world. The quality of those young chefs is astounding.

Everyone who manages in a kitchen at some stage might think they have the knowledge for their own cookbook journey. Think carefully, as the specialist explains. “They must realise that success takes time and dedication. Just as you would give total dedication to raising a child, a business, to grow, demands time, attention and continuous re-investment of money.”

We should all know that nothing comes easily. Success has always meant hard work together with the luxury of talent which has been honed.

Talking to her about social media, she is still dubious about the benefits at all times. And that is probably most people’s feeling about this area of our lives which in many cases has become quite monstrous.

Even when we do understand how it has given many of us the ability to do what we do. “Social media is a great way to communicate directly with your customers,” she explains. “But you have to do it in an honest and credible way.” Again that sounds like experience talking. Everyone has had to find their own way.

Through the many decades, staying relevant has probably been her best tool. “Listening, listening and listening and then acting on what you observe,” is her solution.

In conclusion she celebrates the latest cookbook. “It has given us all a lot of pleasure she says. I worked with a talented team and photographer Nicky Hoyle. We took time doing the book (over a year) and worked with the seasons. Our garden was great inspiration and the team are the best in town!

“Beside we enjoyed some delicious meals and had exciting moments of creative stimulation and sharing ideas.”

She recommends the book as all the recipes are thorougly tested and will always work. How can that not work for those of us in our own kitchens? It’s exactly what you want.

She also includes that all the recipes are based on our South African culture with the availaibility of products extremely important. That and our style of eating.Homecooks will feel comfortable with the recipes, she adds. The print is large enough, the ingredients familiar and as a bonus, beautiful photographs. Finally, she says, “I felt the need to share a bit about my background to ‘set the scene’ for each chapter.”

Chicken and Olive Bake with Pitted Dates.

And if you need more encouragement.:

The book’s title, INA PAARMAN: MY FAVOURITE RECIPES, should seal the deal.

Their online shop has closed but the book is available from their factory shop in Diep Rivier, Cape Town or at certain Checkers and Exclusive Books brances.

Here is her favourite recipe in the book:

Ouma’s Karoo Lamb Pie:

This traditional recipe from my mother Nellie Jooste should be preserved for future generations. The aromatic pie always looks impressive and tastes and smells delicious. It can be prepared in advance and frozen with the uncooked pastry cover.

Main Dish:                                                                                 Sauce Condiments:

2 kg lamb on the bone (shoulder or knuckles)        1 t (5ml) ground coriander

Or a mixture of the two cut into 4cm pieces            2 cloves garlic, crushed

Ina Paarman’s Meat Spice                                                2,5ml  Ina Paarman Chilli and Garlic

2 cups (500ml) water                                                           seasoning

2 times 25g Ina Paarman Liquid Beef Stock                 2 t(10 ml) mustard powder

1 onion, chopped                                                                    2 t (10 ml) sugar

2 bay leaves and 5 cloves                                                     4 T (60 ml balsamic vinegar

Sour cream pastry if you have the book, or                    2 T (30ml) cornflour or potato flour

Bought all-butter puff pastry                                               mixed with a little cold water

Egg Wash:                                                                                Half an onion studded with 7 cloves

1 egg, a pinch of sugar and a pinch of salt

                                                                            Makes 1 to 2 pies.

METHOD

Adjust the oven rack to one slot below the middle position and preheat the oven to 160 degrees C

Season the lamb with Meat Spice. Place the water, the beef stock, onion, bay leaves and cloves into a large heavy-based cast iron pot with a lid. Add the seasoned lamb and cook the meat in the oven until  completely tender and starting to fall off the bone (approx. 2 and a half hours).

Spoon the meat out with a slotted spoon and let it cool a little. Remove the bones, excess fat, gristle and bay leaves, then flake the meat.

Fill up the stock remaining in the saucepan with water – you should have approx. one and a half cups. To that, add all the sauce condiment ingredients. Thicken it with cornflour or potato flour blended into a little water. Add the flaked meat and taste for seasoning.

Dish the meat mixture into a heat-resistant  pie dish of approx. 25 cm. Position the spiked onion half in the centre to prevent the pastry from sagging. Leave to cool down. Ideal to refrigerate overnight.

Cover the pie with pastry. Put an extra pastry strip on the rim of the pie dish, then cover the pie with pastry. Scallop  the edges. Glaze with egg wash ingredients beaten together. Turn the temperature up to 190 deg C. Bake for 45 minutes until golden brown. Cover with foil, shiny side up, for the final 15 minutes to prevent overbrowning of the pastry.WINE CHOICES: A wooded Chardonnay or Shiraz will complement the butteriness of the pastry.                

CHEF PATRON DANIEL LEUSCH CELEBRATES FOUR DECADES OF LA MADELEINE, ONE OF THE CAPITAL CITY’S BEST LOVED RESTAURANTS

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When you are invited to celebrate the 40th birthday of a Pretoria restaurant which has managed to remain on the top ten list in the city from beginning to end, the excitement is huge. DIANE DE BEER pays homage:

Pictures: Hennie Fisher

Chef patron Daniel Leusch and maitre’d Abu Fofana

I have known chef patron Daniel Leusch for as many decades and been a huge fan but I haven’t had a meal for a few years. I’m expecting nostalgia, reminiscing, and glorious food. What I didn’t expect from the classicist is a makeover, subtle as is the secret of his special craft, yet with a specific modern slant which proves why diners keep coming back.

But before I get to the menu, I returned on a Sunday at 2pm for a chat to catch up on the history as well as future dreams.

I walk into a buzzy restaurant where family and friends have packed the room for a hearty and probably heavenly Sunday lunch as my bubbles and freshly baked La Madeleine bread with cheese attest.

Cappuccino of fresh peas

Chef Daniel has long ago tapped into the Tshwane ethos. He knows we are still a traditional society when family rituals come into play. He has many regular diners who started with the grandparents and the parents and eventually, the kids are now the diners. La Madeleine is part of their dining DNA.

He first arrived in Johannesburg in 1976 as part of an adventure which he didn’t know at the time would shape his life. Johannesburg’s Carlton Hotel’s iconic Three Ships restaurant was his first port of call before he moved to the capital city where he started at the Alliance with Chez Daniel, an obvious beginning for a young chef (’77 to ’80) and was then gifted a sponsorship by the director of Boland bank where he opened his own restaurant.

La Madeleine had its start in Esselen Street, Sunnyside in 1984 where Daniel would be cooking for 16 years. This is where he made national news with his famous champagne-injected crayfish. There was a huge outcry but the foodies around the country took note – and with reason.

And finally, today’s setting for La Madeleine which has been the home for this extraordinary chef since 2000. And now he is celebrating one of Pretoria’s best and its 40th anniversary. It’s the longevity, the sustainability, the years of maintaining standards – and never losing his drive to excite diners as we discovered a few weeks ago at our celebratory dinner.

Carpaccio Japanese style

I hadn’t been for a few years because even though I’m still reporting on food and restaurants, I seldomly dine out. It’s been a privilege for a number of decades to be treated by many city restaurants and to share in their triumphs. Daniel and I come a long way and I had visited every restaurant, from the Alliance days, all these years. He has always been able to marvel at the experience he presented me with from the early days and I should have expected it now.

What I didn’t expect is that he was going to excite us (party of four with myself, chef Hennie Fisher and our partners) with beautiful classically based modern food.

I should have known. His generation of European chefs, Daniel notes, were influenced and inspired by the great Paul Bocuse. I had to smile when the cappuccino of fresh pea arrived. He had refined a masterful green pea soup that I remember from earlier days and I knew we were off on one of Daniel’s food fantasies and we were going to have an extraordinary meal.

This was followed by a carpaccio Japanese style (where his son is in the hotel management business) served with diced daikon. Simply sublime and it transported me back to that island of fine cuisine.

Paying tribute to his roots, next were some exquisite Provencal inspired tartlets with delicate fresh and cooked vegetables, a pastry that’s melt-in-the-mouth, shavings of Parmesan and a hint of basil pesto. Heavenly!

And then he came with a delightful surprise. The mains were a classical paella. And as any chef will do, he went to find fish where he knows it will be fresh as fresh can be, in Cyrildene’s Chinatown. The picture tells the story. He couldn’t have picked something more delicious. How can one not feel utterly spoilt when a fine dining chef presents you with something as wonderful as that Spanish classic.

Classic Daniel Leusch Paella

So in a sense, even though his imagination was on high alert, he did opt for the classical. Only it wasn’t what I had imagined it would be.

Then came what he cleverly called a pre-dessert tartlet, filled with a  paste of tomato jam and a raspberry sauce. A marvellous transition to what was to come.

The dessert was next and he showed off his spectacular skills with four different sweet delights. It simply started a merry-go-round at the table as we moved from one to the next and started all over again.

From a homemade ice cream with a salted caramel sauce between crackling brandy snaps; meringue filled with marmalade of fresh strawberries, coconut cream and raspberries; brandy snaps filled with cream, ricotta, raspberry sauce and ice cream. The combo was spectacular and the way a meal should be concluded, all sweetness and light.

Daniel’s wife Carine who many regulars will remember was the pastry chef in earlier times and his daughter Anne, who followed in his footsteps and now cooks in France in the Paris environs, was also a pastry specialist amongst all their other skills, but he’s no slouch and he has obviously well-trained staff.

Like his maitre’d Abu Fofana from Côte d’Ivoire who recently returned to his former post where he is a huge favourite, he takes his cue from Daniel and is perfectly attuned to diners and their needs.

Daniel of course has not changed a jot from when I first met him probably at his first post at the Alliance. He has kept his accent and his familiar manner of introducing the menu and mingling with the diners throughout the meal. He’s wonderful to watch as he moves between tables chatting away while observing what may be needed.

While I was writing at a table on the side, I could hear his voice as he explained the different dishes which meant I was smiling all the time. There’s a charm, a warmth and generosity of spirit when you dine and a desire to keep everyone happy while dining. That’s worth going back for time and again.

I knew – as always – what to expect from the man himself. What was unexpected was the meal and the surprise element, the menu. I wouldn’t have been let down if I was served what I had come to expect as classic Daniel.

But the way he invigorated the menu on the day, the thoughtfulness of inviting us (myself and chef Hennie Fisher who not only took these pictures but also wrote for many decades raving about all his accomplishments) and then overwhelming us with a spread that simply took our breath away, made this 40th celebration something extraordinary. And when I look back and reflect, should have been expected.

That’s why Daniel Leusch could sustain La Madeleine for 40 years. That’s where his heart lies. He still chooses all the produce himself. He knows that’s where the heartbeat is established.

And simply stated: “It’s my life!” says Chef Daniel. What an honour to be given a taste of just that!

A FIERCELY FUNNY SOLO ACT AT THEATRE ON THE SQUARE WITH A SKILLED SCRIPT AND DEXTROUS PREFORMANCE BY AARON MCILROY

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DIANE DE BEER

A VEGAN KILLED MY MARRIAGE

Actor: Aaron Mcilroy

Writer/director: Craig Freimond

Show times: Weekdays at 7:30pm and Saturdays at 5pm or 8pm

Dates: Until 14 July


A solo show is a difficult gig for any performer. It’s the actor and the script with no backup if things go wrong. They have to think on their feet.

But when it works, it’s usually a blast. They’re sometimes funny and often sad. But whatever the material, the performance is usually the determining factor.

That’s why I try to give solo artists at least one chance. If they’re good, you’re theirs for life and usually the progression is also special to witness.

When I saw  that Craig Freimond was the director and the scriptwriter, I knew this would be a winner. His reputation is established and I was pretty sure the trip would not be wasted.

It’s always interesting to discover new actors and Aaron Mcilroy’s performance was hugely entertaining.

The title is pretty self-explanatory and in this time of extremes, vegan is a good topic through which to exploit that particular behaviour trait. Anyone who gives up anything with success can be very painful and annoying. Perhaps “sanctimonious” captures the essence more specifically.

And that’s exactly what happens here as  this particular vegan convert decides he has to inspire the world. He has discovered the life and it is his responsibility to pass it on. Get the drift…

Especially braais – that sport of kings in the South African context – are not the place to start preaching a vegan lifestyle. But, of course, new disciples, have hardly learnt the finer nuances of taking things slowly. Trying to persuade someone to let go of their way of life because that’s what you have done is hardly a proven recipe.

And that’s exactly what happens. But without showing the play’s hand completely, rather discover it for yourself.

Mcilroy knows how to work a room, he has an abundance of tricks in his bag to layer his performance, and the script is coloured smartly with the sharpest South African shades, is extremely funny and very recognisable to anyone who has ever been in any relationship.

We all start out with good intentions and then the personalities and needs of the different parties come into play. How different individuals play their moves often determines the outcome.

Freimond and Mcilroy make a good team. It’s a sassy little play, a smart performance and, at 60 minutes long, perfect for a chilly Gauteng evening. Take some friends and have a relaxing time out.

TWO FOODIES HAVE TIPTOED IN THE GARDEN FOR THEIR ADVENTURE INTO A PLANT-BASED DIET

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Pictures from the book

Cookery books have always been popular but it’s not always easy to find a hook, that something that makes it special. For creatives Isabella Niehaus and Louis Janse van Vuuren it’s as much about the creativity as it is about the food. DIANE DE BEER spoke to this powerhouse duo a while back about There’s a Vegan on my Verandah (Also available as Daar’s ‘n Vegan op my Verandah):

Food is the common thread between these two friends –Isabella Niehaus (Bella to friends) and Louis Janse van Vuuren – and, to make this one special, they decided to go the vegan route.

It has to happen with the way the world is going, and those like myself who love everything plant based will welcome their imaginative ideas. With both of them innovative chefs who are used to cooking for multitudes, coming up with novel ideas and combining that with wonderful words seem to come easily.

The fresh ingredients are from the forest/kitchen garden at Le Rembuché in the French countryside where Louis and his partner Hardy Olivier lived. And with Bella’s legendary long tables at her Duinhuis on the West Coast (she recently moved), and Louis’s fantasy vegan meals presented at Café Vincent and Chateau la Creuzette, it made sense for them to combine their cuisine adventures.

The book which has been rewarded with prizes and praise makes sense because of their passions which are so similar. Both of them are visual creatives and everything they do comes from that perspective. Which in this instance naturally means that the emphasis is as much on the pictures as on the words.

Not that the latter is neglected. Stories are the way they communicate amongst themselves but also on paper, and because this is a self-published book, they could do with it what they wanted with their own wishes, the ones to be obeyed. And you can see that.

With both having lived in what must be some of the most beautiful regions to be found (the French countryside and Cape West Coast) how they present their cuisine and their conversations is impacted by the visual presentation – something that works particularly well in a cookbook. It is who they are and how they operate.

This visual emphasis also drives how and what they do with food. “We don’t like stylised cookbooks,” they agreed at one of the presentations they did on their countrywide tour last year.

Nostalgia and memories are also feelings that dominate the way they worked with what they were going to present. Bella only got cooking late in her life, she explains, and for her, the table is as important as the food she selects for the day.

She loves working with flour and enjoys the whole tactile thing about preparing food. Fortunately we are still a country that cooks and they are hoping that with their particular plant-based ethos, they will inspire a new approach and an easy way to embrace the future where vegetables and fruit will play a far bigger role than meat and fish.

For Louis it is all about the senses and as soon as he smells food, he also visualises how it will look on the plate. “It will finally look exactly like a painting,” says the artist. His food habits had to change to improve his health. “Once I let go of dairy, I simply felt so much better.”

But that also heightened the emphasis he gave to food, because he had to put more thought into it, especially in the early days. He also believes that as he grows older, the importance of each meal is heightened. “I want every meal to be a festive occasion,” he says.

An emblem of fdrance – Lavender
Bread sticks

To compile and write the book, make the recipes and take the pictures, Bella had to travel to France and with her small duct-taped suitcase, she took with her some spekboom leaves (there’s simply not an English equivalent) as well as some other South African delicacies she could squeeze in.

Fresh produce is another of their secret ingredients. If they have to eat bread, it should be freshly baked. And when you think of the French and the abundance of bakeries, it’s part of how they breathe.

But that is also much more common here than before, so there’s no excuse. And even for those of us who are gluten intolerant, it’s easy to make our own version of what represents bread.

Similarly with fresh products. It’s important to go into your garden if you have one, and pick fresh lemons for example.

Simplicity is also underlined in their choice of recipes. “If I’m eating pumpkin,” says Bella, “I want to taste the pumpkin.”

Louis has been a vegan for more than seven years, while Bella with the writing of the book was dipping her toe in the water. But what they aimed to do with the book was to show the importance of produce and how to turn a vegan lifestyle into something spectacular in an everyday kind of way.

They emphasise that this cookbook is as much about the conversations as the cuisine. “We are two creative beings who like to chatter on about our food memories,” says Louis. They were guided by what they had in hand, how to combine smartly and imaginatively, and how to come up with affordable, wholesome and even luxurious meals.

Turmeric Milk and Paste
A room with a tale to tell.
Homemade Kombucha

I have to admit, my love of dairy still keeps me from adopting the vegan lifestyle. But I really cherish the information from those who are already doing it so that I can acquire as many of the wholesome habits as possible.

And because much of my food at home is plant-based, to find some clever combinations from those who know how is something special. It is a beautiful book with many exquisite pictures and the recipes are unusual, evoking many memories from childhood and family meals.

It is also a fantastic book to add spice to your kitchen – and we all long for that. Hurry up, because there are rumours that they are starting with a second one.