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FROM THE
It's chilly outside, but our latest issue is full of warmth. Get comfy with a cup of coffee or your hot beverage of choice and enjoy the stories and tips in this edition! It is so special to see a few residents on the cover for Women's Month. Thank you to estate management for putting that together - this magazine is all about the community that we live in! In this edition, we get to meet Sbonelo Bikili, SEMHOA's new landscaping manager, who brings passion and expertise to beautifying the Estate, with a focus on environmental care and community engagement. Sbonelo has been part of the landscaping team at Seaward Estates since 2013. The landscaping team behind our beautiful spaces also proudly show off their new uniforms.
Meet the Neighbours, in this edition, is the Klinger family. Tharien and Gerhard relocated from Bloemfontein to Ballito and found their happy place in Seaward Estates with their two adorable Yorkies, Otto and Rupert. With beautiful views, a friendly community, and plenty of activities to enjoy, they're loving every minute of life in Ballito.
In the feature on page 16, we discover the fascinating history of popular herbs like parsley, sage, rosemary, and thyme, perfect for South African gardens and kitchens. Talking about plants, we take a closer look at Triffid Weed (Chromolaena odorata), a pesky invasive alien plant threatening Seaward Estates' ecosystem, and explore ways to tackle it.
We also look at a few businesses on our doorstep, and we warm up with some lovely soup recipes - we only have a month of winter left, so pull out all the stops and make those soups and bring out the blankies!
While every effort has been made to ensure the accuracy of the contents FABMAGS cannot be held responsible for any omission or errors, or for any misfortune, injury or damages that may arise there from. FabMags is a privately owned and funded company and is not subsidized by Seaward Estates or the SEMHOA.
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Landscaping with Passion, Led by Our New Manager
Tell us about yourself
My name is Sbonelo Bikili, and I am the Landscaping Manager here at Seaward Estates. I have been in the landscaping and horticulture industry since 2013. I started work with Simon Bundy from 2013 to 2017. I was then hired permanently under SEMHOA from 2017 to date. My tenure with Simon Bundy included supervising staff on landscaping within the Estate. I continued in this role under SEMHOA as a staff supervisor. In 2024, I received extensive training and skills development in landscaping under Dr Jonathan Foley, enhancing my skills and abilities in landscaping, which has now resulted in my promotion to SEMHOA Landscaping Manager.
On a personal note, I’ve always had a love for the outdoors, mainly landscaping. Being in SEMHOA has given fulfilment to my passion and the relevant skills development.
PHOTO HAMMER 360°
I manage a team of 17 staff members, and they are currently being trained by Dr Jonathan Foley. I look forward to and I am keen to have more opportunities for growth in SEMHOA, and I love what I do.
What are your roles and responsibilities at the Estate?
I manage a team of landscaping and gardening staff at SEMHOA. We ensure that the landscaping of the beautiful Estate is up to date. I train and supervise staff and ensure that the staff is progressing, and the skillset is upgraded at all times. Our priority is to ensure the landscaping of the Estate is up to standard. Whilst we have improved hugely in the last six months, we aim to improve the standard of landscaping and maintenance in all the common areas within the next six months.
What do you like about Ballito and Seaward Estates so far? Especially the existing landscaping in the Estate?
I love the progress that has taken place thus far with the Estate landscaping, i.e., the parks (there have been a lot of upgrades). Common areas have been upgraded as well as the changes in the pathways (we are currently
receiving on-going training with Richard McKibbin who is an Environmental Specialist on how to look after our pathways as environmental custodians of our Conservancy - we cannot just go into these beautiful areas with brush cutters and cut the path - if we do, we could be killing little animals, beetles, and chameleons. We have learned to respect the environment and to tread more carefully, working with great care.
From a landscaping perspective, are there any changes you already wish to make?
Oh yes! We have already received the go-ahead to landscape around the main
gates, traffic cycles, and the parks this coming summer. We are so excited about these upcoming projects. We will do our best to serve the community.
Is there anything you would like the residents to know?
I am here to make SEMHOA look far better than before. Residents are always welcome to come and share their ideas with me. I love to help residents identify the aliens in their gardens. My team and I are great at alien identification and clearing. I am always looking forward to change and to learn more. I will soon be embarking on a SALI-approved course in practical horticulture.
LANDSCAPING TEAM
PROUDLY WEARING THEIR NEW UNIFORMS
At Seaward Estates, we take great pride in the care and beauty of our outdoor spaces - and it’s all thanks to the dedicated efforts of our hardworking landscaping team.
We’re excited to introduce our full landscaping team, now
proudly sporting their brandnew uniforms. The team, led by our Landscaping Manager Sbonelo Bikili, consists of 17 committed men and women who work tirelessly to ensure our gardens, parks, and communal spaces are maintained to the highest standard. Their new uniforms not only reflect a unified and
professional appearance, but also represent the pride they take in their work and their role within the Seaward Estates community.
Next time you see them around the Estate, feel free to say hello and thank them for the greenery and serenity they help create every day!
From top left: Thobani Msweli, Thulani Myeza, Innocent Ziwenge, Bonga Mpunzana, Xolani Bikili, Sphamandla Dumisa, Nobry Nyarumbu, Simphiwe Dube, Sbonelo Bikili From bottom left: Petros Mthembu, Lindo Nenen, Ntokozo Mncube, Ben Cele, Swelihle Mtembu, Sphelele Mfundeni, Victoria Radebe
Life in Ballito is sweet for this couple, with golf, beaches, and their furry companions.
Our family consists of Gerhard and me, Tharien, along with our two beloved Yorkies, Otto and Rupert. Last year, we got engaged while on holiday in Switzerland and are
now eagerly anticipating our wedding in the Midlands this September. Professionally, Gerhard works as a Principal Benefit Consultant, specialising in pension funds, while I am an attorney and conveyancer with a focus
on property law. Earlier this year, we relocated from Bloemfontein to Ballito, and we must say, we're thoroughly enjoying it! The winters here are certainly kinder than the harsh Free State winters we were accustomed to.
It's become a bit of a joke between us to say, "And it's within 1km from home" whenever we're looking up services
When searching for a home in Ballito, we chose Seaward Estates for its central location and robust security features. The convenience of being close to all amenitiesshops, restaurants, medical services, and more - has been a game-changer. It's become a bit of a joke between us to say, "And it's within 1km from home"
whenever we're looking up services. We particularly appreciate the safety measures in place, especially at the gate, where the systems and friendly guards have been reassuring. As an added bonus, our home offers a lovely view overlooking the valley, and on clear days, we can even spot the Moses Mabida Stadium!
Initially, we found the vervet monkeys quite charming, but our appreciation turned to caution after they raided our fruit bowl on the kitchen counter! We quickly learned the importance of keeping doors and windows closed. Now, we enjoy watching them from a safe distance.
In our free time, we enjoy playing golf and have recently joined the Umhlali Country Club. We're also fond of visiting the beach and exploring new restaurants and coffee shops. Most recently, we've taken up Padel and are quite enthusiastic about continuing to improve our skills.
BUSINESS on your doorstep
COSMETIC & FAMILY DENTIST
In the spirit of Nelson Mandela Day, the Seaward Estates team proudly took part in a meaningful initiative to give back to the community. On 18 July, we visited Sizani Primary School in Ballito to dedicate our 67 minutes of service - and moreto the Grade R learners.
As part of our contribution, we transformed a 30m x 5m Grade R container classroom from a dull space to a vibrant one by
painting the interior with bright green, red, blue, and yellow walls and yellow doors. We also added cheerful wall décor to brighten the space.
Additionally, we prepared special welcome party packs for the children, each containing a multi-colour pen and pencil to help parents with school stationery, as well as a large desk sharpener for the classroom. The atmosphere was filled with smiles and
laughter, and the joy on the children’s faces was truly heartwarming. This initiative was a small way for us to express our commitment to community upliftment and to honour Madiba’s legacy of service and compassion. We are grateful for the opportunity to make a positive impact and look forward to supporting more projects like this in the future.
Together, we can build a better tomorrow.
here’s how the beautiful cover image came to be!
We love seeing the seaward community come together
to celebrate. In honour of august being Women's month, some of our beautiful residents got together for a photoshoot for this edition's cover photo. It was lovely to see members of our community come out in support of the estate and the magazine for this picture.
The combination of long-time residents and young ones shows that our estate really is for everyone, and this magazine is for the residents. We'd like to thank the management team at seaward estates for putting everything together so promptly, and serving refreshments for all the amazing volunteers, and the ladies for coming out to be part of this wonderful initiative.
Introducing the Kitchen Garden
Pars L ey, s age, r osemary, and Thyme
As the days start getting longer and warmer, we welcome the advent of spring and with it a chance to plan our herb and vegetable gardens. These can be large or small. The main thing, of course, is preparing good soils and choosing the best site. In this article, we focus on some well-
known herbs, their fascinating history and a few growing notes.
Pot herbs and sweet herbs
In England, from the fourteenth to the sixteenth centuries, culinary herbs were rated higher than vegetables. Many of our vegetables were referred to as ‘pot’ herbs, with our presentday herbs such as marjoram,
rosemary, and basil, which are also known as ‘sweet’ herbs. Cooks throughout the centuries have partnered with herbs for flavouring and taste, relying on them to add zest and flair to any dish, be it pairing fennel with fish, rosemary with lamb, basil with pasta and tarragon with poultry.
Cooks throughout the centuries have partnered with herbs for flavouring and taste, relying on them to add zest and flair to any dish
Paranoid over parsley
The Greeks dedicated the parsley plant to Persephone, the Greek goddess of spring and, paradoxically, the underworld. It is not surprising that the Greeks never ate parsley, but they did feed it to their war horses. The Romans, however, believed that parsley protected them from intoxication. They used it at meals as a breath freshener. Charlemagne, too, was a herb enthusiast of note, one of his favourite foods being cheese flavoured with parsley seeds. In today’s restaurants, parsley is freely garnished over most dishes.
Sage for taste, rosemary for roasts, and thyme to braai
The Romans believed that sage
was a sacred herb that gave immortality and strengthened the mind. Sage has a strong, slightly bitter taste, so it needs to be used sparinglyespecially in cooking. Besides the traditional sage stuffing for chicken, sage combines well with cheese, butternut, pumpkin, and pork. Rosemary is extremely high in iron, calcium, and Vitamin B6, adding a subtle taste to roast meat, salad and vegetable dishes. During the Middle Ages, it was believed that the
scent of thyme inspired bravery. The very name ‘Thymus’ comes from the Greek word meaning courage. As an aromatic herb, thyme was rubbed on the tables to clean them for food. It was also used to preserve meat. Strongly flavoured, thyme is an appetising addition to any savoury dish. Dried thyme stalks burnt on the braai grid add flavour to the meat.
The classic quartet: Parsley, Sage, Rosemary, and Thyme
South Africa’s diverse climate and long growing season make it ideal for cultivating a wide range of herbs, especially parsley, sage, rosemary, and thyme.
Parsley (Petroselinum crispum)
Parsley is a hardy biennial grown as an annual. It thrives in full sun to partial shade and prefers well-drained, fertile soil rich in organic matter. In South Africa, parsley grows best in spring and autumn, but in cooler coastal areas like the Western Cape or KwaZulu-Natal, it can be grown year-round. Keep the soil moist but not waterlogged. Flat-leaf (Italian) parsley tends to be more robust and flavourful than curly varieties.
Tip: Soak seeds overnight before planting to speed up germination.
Sage (Salvia officinalis)
Sage is a perennial shrub with soft, silvery leaves and a strong, earthy aroma. It prefers full sun and sandy, well-draining soil. It is drought-tolerant
once established, making it suitable for drier regions like the Karoo or parts of Gauteng. Overwatering or humid conditions can cause mildew, so good air circulation is key.
Tip: Prune regularly to prevent the plant from becoming woody and to encourage fresh growth.
Rosemary (Rosmarinus officinalis)
Rosemary is a tough, aromatic evergreen shrub well-suited to South Africa’s sunny, Mediterranean-type climates. It thrives in full sun, tolerates drought, and prefers sandy or gravelly soils. Coastal areas with good drainage, like the Cape coast or Durban’s sandy soils, are perfect. Avoid heavy clay soils and don’t overwater.
Tip: Plant near pathways or doorways to enjoy its scent as you brush past.
Thyme (Thymus vulgaris)
Thyme is a low-growing, woody herb ideal for borders or containers. It loves full sun and well-drained, slightly alkaline soil. In South Africa’s highveld or coastal areas, it thrives with minimal care, making it a great addition to water-wise gardens. Thyme dislikes soggy conditions, so raised beds or pots are often ideal.
Tip: Harvest thyme before flowering for the best flavour and aroma.
Finally, every garden has space for a few pots of herbs which are easy and responsive growers, enhancing the taste of each meal and adding to the quality of our lives. For any garden or landscaping queries, contact Dr Jonathan Foley at 083 320 4335 or groundlevellandscapes5@ gmail.com
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The perfect winter warmers from granny mouse Country house & spa, featuring rich and nourishing dishes to cosy up to.
Serves: 4
Prep time: 20 min
Cooking time: 35 min
INGREDIENTS
• 2 tbsp olive oil
• 400g Rosa tomatoes, halved
• 1 tbsp butter
• 1 onion, finely chopped
• 1 tsp garlic, finely chopped
• 1 tsp green chilli, finely chopped
• 1 tsp fresh ginger, finely grated
• 2 tsp fresh turmeric, finely grated
• 1 tbsp medium curry powder
• 1 tbsp garam masala
• 4 cups vegetable stock
• 250g split red lentils
• 1 bunch of coriander
For the dumplings
• 150g chickpea flour
• 1 tsp baking powder
• 1 tbsp cornflour
• 1 red chilli, seeded and finely chopped
• 1 green chilli, seeded and finely chopped
• 1/2 onion, finely diced
• 1/4 cup olive oil
• 1/3 cup plain yoghurt
• 1 tsp salt
METHOD
1. Place the oil and tomatoes in a large saucepan and bring to a simmer. Cook for 20-30 minutes, or until the tomatoes are blistered. Remove from the pan and set aside.
2. Add the butter and onion to the same pan and cook over a medium heat until the onions are soft. Add the garlic, chilli, ginger, turmeric and spices and cook for three minutes.
3. Add the cooked tomatoes, stock and lentils and bring to the boil. Cook until the lentils are plump and soft.
4. To make the dumplings, mix all the ingredients except the yoghurt. Make a well and add the yoghurt. Whisk together until well-combined.
5. Spoon dollops of the mixture into the simmering soup and cook for five minutes. Garnish with coriander and serve immediately.
Serves: 6
Prep time: 25 min
INGREDIENTS
• 8 beef marrow bones
• 2 cups water
• 1 tbsp sunflower oil
• 2 onions, chopped
• 2 sticks celery, chopped
• 4 carrots, chopped
• 2 leeks, chopped
• 2 bay leaves
• 3 cups beef stock
• 1 x 400g can samp and beans
• salt, to taste
For the no-yeast bread:
• 360g flour
• 1 & 1/2 tbsp baking powder
• 1/2 tsp salt
• 1 cup amasi, heated
• 2 tbsp butter, melted
METHOD
1. Preheat the oven to 180°C. Place the bones in an ovenproof pan and add the water. Cover and roast for 30 minutes.
Cooking time: 1 hour and simmer for 20 minutes. Add the samp and beans and warm through.
TIP
2. Heat the oil in a large saucepan. Add the vegetables and bay leaves and cook over a medium heat until golden brown.
3. Add the bones, their cooking liquid, and the stock. Cover
4. To make the bread, preheat the oven to 220°C. Mix all the ingredients to form a dough, then shape it into a ball.
5. Line a tray with greaseproof paper and place the dough on top. Add a few fresh bay leaves if you like. Bake for 30 minutes.
6. Season soup and serve with chunks of steaming hot bread.
roasting the marrow bones first is important as the flavour is released into the juices, which enriches the broth. you can add dried herbs of your choice to the bread. and, instead of amasi, you could use yoghurt or buttermilk.
Learn how to identify and protect our indigenous plants and biodiversity, creating a thriving natural ecosystem.
As we move towards a healthier environment in Seaward Estates, which I am excited to say has been happening at a rapid rate, one of the elements we have to face is that of Invasive Alien Plants (IAPs). These plants were likely brought into South Africa, where seeds could have been mixed with imported agricultural products, soil, or other plants. Some were also brought in for their ornamental value, or as a hedge. We have several species of IAPs in Seaward, some of which are of significant concern to our ecosystem. One of the main species we need to target as a community is Triffid Weed (Chromolaena odorata). This fast-growing species dominates the landscape, choking out indigenous plants with its tangled thickets. This in turn reduces biodiversity (the more diverse plants in an ecosystem, the more
insects, therefore the more birds, frogs, reptiles, etc.). Removing invasive plants gives indigenous species a chance to thrive, leading to a more diverse and healthy ecosystem - it's definitely worth the effort!
Chromolaena odorata is quite easy to identify, especially when it is flowering, as it was at the time of writing this article. It has small, fluffy pale flowers, which butterflies love to feed on! As you can imagine, this doesn’t help, as it assists in spreading the plants, which then choke up the plants that the same butterflies need to lay their eggs on, as the caterpillar of each butterfly species requires a unique and different plant! The leaves are bright green, have a serrated margin, and three veins stem from the base of each leaf. Leaves and branches come out in pairs exactly opposite each other on the stem, often appearing like they emerge from the same
point. They have shallow but extensive fibrous roots. This plant is generally safe to touch (there are some reports of mild rashes and other allergies, but in all our years of doing events with hundreds of people we have never had any incidents of this), and in soft sandy soil, like most of the dune soil found in Seaward, it can be relatively easy to pull out by the roots. Recent rains make it easy to uproot invasive plants, and since they don't re-root easily, we can simply leave them on the ground after removal - a simple and effective approach we use in SA's indigenous habitats. Just make sure you can identify them properly!
Join us in keeping your gardens IAP-free, and also join us on our IAP removal days as a Seaward Community. We have done one of these events, and the residents were amazing! We cleared a good section, making it 100% Chromolaena free!
We are charging forward for a thriving natural ecosystem. Onwards and upwards!
