'A HUGE THANK YOU to Knight Security and Midlands EMS for joining us today! Without you our event would not have been possible...
We had over 140 participants join us for our 2022 Colour Run.' shared Midlands Hospice.
Photo credit: HG Photography
Welcome to the UCSI August Newsletter
uMngeni Community, where the community contribute to keep Themselves safe. The UCSI camera system has been expanded and given a few more eyes to combat vehicle driven crimes.
Thank you to all the community who have welcomed me and assisted me in the Operations of UCSI. September marks my 1year anniversary as operations manager and been part of the Howick community. It has been a great time and I look forward to many more.
Camera hits and uses for August:
4 August
Hilton; A vehicle reported as stolen and confirmed to be wanted. The vehicle was stopped by AET members and handed over to Hilton SAPS
4 August
Hilton; Another vehicle reported as stolen and confirmed to be wanted The vehicle was stopped by AET, Magma and PMB K9. It was found to be possible recovered but not removed from system. It was handed over to authorities.
9 August
Merrivale; Report of a business goods theft. A vehicle used, was found in the local area of Mpophomeni and Merrivale. The information was shared to AET security investigation unit. The vehicle was found, and goods recovered.
10 August
PMB; I made a search for a missing child with a vehicle involved. All information I found was shared to the mother. The child was eventually found and returned voluntarily to his mother’s home.
13 August
Howick; A message was received about a wanted vehicle entering the Howick area. It was loaded to our system so we could follow it. A great response from Law enforcement and security companies to apprehend suspects peacefully.
22 August
Rosetta / Mooiriver; A report of a stolen vehicle from the Mooiriver was received. A camera search revealed some movement but ultimately it was found to be an unfounded report and search was called off.
25 August
Howick; Thanks to the vigilance of our CPF patrols a suspicious vehicle was reported. Vehicle was found to be using false plates.
A quiet month showing in the stats of vehicle crimes been lower than in the past.
Be safe and vigilant at all times. If something feels "off" report it to your local CPF group, Security or SAPs member, no matter how small.
You could be saving a life that you will never know about.
How can you get involved?
The UCSI can not be sustainable without monthly community support from business entities, shopping centers, hospitals, schools, estates, security companies and private individuals. Please join the UCSI as a contributing member.
Contact Deon from the UCSI by emailing This email address is being protected from spambots. You need JavaScript enabled to view it. or whatsapp 0630689652
Or
You are welcome to donate monthly or once off yearly.
Affiliated members have access to ask for assistance in any reported crime involving a vehicle.
The UCSI will issue Section 18A certificates for CAPEX and OPEX donations of any amount.
Stay safe – we got this!
Yours sincerely
Deon Tegg Operations Manager
063 068 9652
The UCSI Board of Directors
Themba Ndulini (Chairperson), Krish Ramkuber and Terence James
You may not realise - but funeral policies that are attached to a pension policy, may automatically come to an end when the policy holder retires and takes pension – leaving loved ones at risk of financial strain at a difficult time.
This is not an uncommon practice, as Funeral Insurers, Oakleigh Life, advise you investigate this prior to retirement.
Should it be discovered that such a benefit would cease, they have a solution! Contact them and they will be able to guide you though the process of transferring the funeral benefit at retirement, thereby retaining it, and at the same time avoiding additional waiting periods associated with new policies.
More about Oakleigh Funeral Home
League has started again!
On Saturday, 3rd September, both our mens and ladies teams faced strong opposition, with the men playing against Wartburg and our ladies against Maritzburg West. Unfortunately we ended up shots down on the day, but the losses certainly don’t reflect the games. We can confidently say that we made the opposition work hard for their wins.
Sunday, 4th September was NIBA Mixed Fours at Maritzburg in the Park. Steve Smith, Lisa Nagel, Pippa Griffin and Wendy Smith represented UWBC and once again managed to keep the opposition on their toes. Despite what felt like mid-summer heat, it was a fabulous day and we’re proud of our team performance.
Well done to all our league bowlers and we’re looking forward to the next round on Saturday, 10th September.
A quick mention of our “road trippers” who spent last week at The Nest in the Drakensberg. Everybody had an amazing time and learnt so much from two incredible coaches. We’re definitely looking forward to starting some of the training methods on our home greens!
FORTHCOMING EVENTS
Wednesday, 7 September: Halfway Toyota Drawn Trips. Start time 13h15
Saturday, 10 September: Greendale Spar 3 Bowl Trips. Start time 13h15
Tuesday, 20 September: J Leslie Smith Drawn 2-4-2. Start time 09h00
Regular days and start times are Tuesdays at 09h00, Wednesdays and Saturdays at 13h30.
Visitors are always welcome.
Coaching by registered coaches is available. Phone 071 164 3162.
More about Umgeni Waterfall Bowling Club
Well done to Piggly Wiggly, with the help of Dr Lee Pachonick of Midmar Vet Clinic, they managed to trap and sterilise all their feral cats (we think).
This is now a managed colony that will be healthy and happy and not overpopulated. So when you next visit Piggly Wiggly look out for the cats with the notched ears.
Interesting Facts
Cats eyes don't close under anesthetic so eye drops are administered to stop them drying out.
The right ear is notched for girls, left for boys.
More about Piggly Wiggly Midlands
Spring seems to have arrived early this year with the Yellowbilled Kites arriving on 31st July which was a week to 10 days earlier than normal.
The clivias will be in flower from the first weekend of September and the early azaleas are coming out already.
We were scheduled to open the Benvie garden from the 24th September but have decided to welcome visitors from this weekend the 3rd September through to the 2nd October.
The garden will be open from 9.00am to 4.00pm daily and the entrance fee remains at R50 per person for adults and children under 12 are free.
Picnics are welcome.
If you have any queries or questions phone 082 443 3805 / 033 5029090.
Hoping to see you over the next couple of weeks.
Open this weekend, 2-4 September, in KZN is the magnificent Braco. Braco’s garden was created in 1905 by the young bride Camilla Shaw. It has a magnificent setting with views of the Karkloof Natural Bush and Grey Mare’s Tail Waterfall. In 1975, Yvonne Shaw came to Braco and over the years planted the thousands of hydrangea and azalea bushes, grouped in beds under magnificent old gum, yellowwood and blackwood trees. In winter the 400 camellia trees bloom, and in early spring it is the turn of the clivia.
Directions: Travel out along the Karkloof Road for 24km. The farm is clearly signposted on the left.
Entrance: R50
As usual, there’s been a lot going on at UWBC!
On Wednesday we were busy with surveys of our greens so that we can get an accurate profile of them; this will enable us to make decisions on the maintenance of the greens and make sure they’re in tip top shape.
Friday the 26th saw us playing the monthly Woodstone Craft Café nominated 2 bowl trips. What an amazing spring day it was! Congratulations to Kevin Palmer, Colin Burden and Mark Taylor who were the overall winners. Second on the day were Charles Arter, Stephanie Crause & Koos Marais, and winners of the plate event were Colin Norris, Lisa Nagel & Pat Norris.
Well done to all players and thank you to our generous sponsors.
On Saturday the 27th we had a dedicated group of bowlers playing tabs in against a rather chilly wind. At the same time we had a couple of club pairs competitions on the go. As always there were some very close ends and exciting bowls to watch. Good luck to the teams who have made it through to the next round.
Finally, on Sunday the 28th a group of our bowlers went “road tripping” to a week long coaching clinic at The Nest in the Drakensberg. We’re certainly looking forward to their return and hearing all about it.
FORTHCOMING EVENTS
Wednesday, 7 September: Halfway Toyota Drawn Trips. Start time 13h15
Saturday, 10 September: Greendale Spar 3 Bowl Trips. Start time 13h15
Tuesday, 20 September: J Leslie Smith Drawn 2-4-2. Start time 09h00
Regular days and start times are Tuesdays at 09h00, Wednesdays and Saturdays at 13h30.
Visitors are always welcome.
Coaching by registered coaches is available. Phone 0711643162
Top: Overall winners
Below: Runners up
Bottom: Plate winners
More about Umgeni Waterfall Bowling Club
As dance-lovers and theatre-goers get ready to take their seats in the Elizabeth Sneddon Theatre for the 24th JOMBA! Contemporary Dance Experience presented by the Centre for Creative Arts (UZKN) after a two-year live-theatre hiatus, Durban-based musician, Nick Pitman helps to inspire them with a vibey ‘sound spark’ called “Power Station” for the promotional video for the much-loved fest, that opens next week on 30 August.
Pitman is a guitarist, producer, and music teacher with over 10 years of experience as a recognised musician within the city’s performance scene. Having graduated in 2018 Summa Cum Laude, he holds a BMUS majoring in Composition and Arranging from UKZN. Over and above these recognitions, he was selected for the Standard Bank National Youth Jazz Band in 2016 and 2017, toured to Cape Town to perform original music featuring guest appearances from artists in the area, and played at the Oslo Jazz Festival in Norway in 2016.
This year he has performed with McCoy Mrubata at the Rainbow Restaurant, Lu Dlamini at the UKZN Centre for Jazz and Popular Music and for Concerts SA Digital Mobility Fund, (available on YouTube), as well at the Barnyard Theatre for their current production Thank You for the Music. His music can be found on streaming platforms - YouTube, Spotify and Apple Music.
"Power Station is Electric, something lacking in Mzansi at the moment. I'm glad I could contribute a small spark to the prestigious JOMBA! Festival 2022,” enthuses Pitman.
Artistic Director of JOMBA!, Lliane Loots says, “We love the idea of any dance and music collaboration, and this is such an uplifting piece to set the tone of just how celebratory we are feeling being back in the theatre and creating opportunities for artists - in-person and live again!”
The JOMBA! promo video has been created and edited by Wesley Maherry and features small snippets of the works being presented at JOMBA!
The JOMBA! trailer can be found here: https://youtu.be/wQtS0kXbAbA
To subscribe to the YOUTUBE CHANNEL to watch JOMBA! go to: https://www.youtube.com/Jomba_Dance
The fest runs from 30 August to 11 September. Tickets are available at Computicket. For more information and for the full programme go to: https://jomba.ukzn.ac.za/
Photo credit: Alistair Fraser
Supplied.
Spring into the new season with good food and fresh zest
Spring is here and with it the promise of new beginnings and a fresh start. Finally, we can start awakening to warmer temperatures, enjoy the most beautiful sunrises, and gentle evening breezes as well as some of the freshest, seasonal ingredients.
If winter was all about warming foods that comfortingly guided your well-gloved hands through the cold, then spring is about stripping to lighter clothes and strappy sandals that show off freshly manicured toes. Longer, balmier days spent with loved ones, revelling in nature, and fuelling yourself with energy and zest ready for the approaching summer.
This is the season for feeling good, looking good and eating good. Grace Stevens, award-winning TV chef, confectionery connoisseur, and professional baker - shares her tips and tricks, as well a selection of her much-loved recipes to help celebrate the new season in all its fabulous glory. Guaranteed to put a spring in more than just your step.
Grace’s top 3 ways to lace your meals with spring
1. Smell the scent of spring
Aromas play a central role in our perception of food. This is the first spring after a few years where we are finally mask free and able to inhale the fresh fragrance of spring. I absolutely love to see how my garden comes to life at this time, with all the spring bulbs that I planted in Autumn beginning to blossom and bloom.
Don’t be afraid to bring these outside smells and flavours indoors, into your homes and into your kitchen. This is the ideal time to experiment with fragranced baking, incorporating a combination of zesty, citrus flavours in your batters. Not only does it create an intoxicating aroma, but it is also an unexpected flavour explosion in the mouth.
2. Foster a fondness for fresh fruits
Fruity flavours always pop in springtime, and I love how light and fresh they are on the palate. Although I have always associated lemon verbena with spring, as well as dainty freesias and juicy raspberries, I am very much inspired by the new spring produce on the shop shelves which gives me so many ideas for new dishes.
Including fruits into your meals doesn’t have to be a scientific trial and error either. Simple things like adding a handful of fresh blueberries to a vanilla cake or muffin batter or tossing some raspberries into a fresh salad can do wonders for elevating a dish.
3. Add vibrancy to the look and taste
Spring is such a beautiful season in that it slowly but happily prepares you for the hot summer days ahead. I really like the brightness of a spring day; it is such a contrast to the dull and dreary winter and definitely inspires me to use lighter, but brighter hues in my dishes.
I like to start cooking earlier in the morning when it’s warmer and sunnier, and I seem to be far more productive. I also draw inspiration from everything and anything around me – from the burst of colour on my nails to the pretty patterns on my summer dress.
In the kitchen, I love nothing more than to dust a salad with some fresh micro greens, splash a generous squeeze of lemon to a tart, or shell some springtime garden peas on the side of a plate to really help savour that spring sentiment for a little longer.
Grace’s top 3 spring-time recipes
Baked cheesecake with roasted raspberry coulis
A baked cheesecake is the ultimate crowd pleaser and a real classic. The roasted raspberry coulis takes it up a notch, adding indulgence and a much-needed tang that cuts through the rich body of the cheesecake. I like to make an extra batch of the coulis and keep it in the fridge, to swirl into yogurt or pour over ice cream.
Caramelised onion and rosemary focaccia
If you’re not quite ready to let go of the cold winter, then this rustic focaccia is the one for you. Bake a huge batch and enjoy it in the cooler evening with a fresh salad on the side. The sweet, stickiness of the caramelised onion pairs so well with the lemony flavours of rosemary.
Vanilla sponge with Jasmine buttercream
Nothing can beat a simple but delicious vanilla sponge. To add a tinge of sweet and floral springtime aroma, I turn to jasmine. The trick here is to steep the beautiful flowers in a simple sugar syrup and let it simmer for about thirty minutes. Strain and let cool slightly before combining into the buttercream and you have a sumptuous end to a springtime meal.
For more delectable recipes, online tutorials, shop, and live classes visit www.gracestevens.co.za or follow her on Grace_stevenschef or Facebook grace_stevenschef
RECIPES
New York-Style Cheesecake By Grace Stevens - Pictured here top.
Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool
CRUST
• 150 g crushed tennis biscuits/Marie biscuit
• 50g ginger biscuits
• 70 g unsalted butter, melted
• 30ml sugar
• 1ml salt
FILLING
• 900 g full cream cream cheese, at room temperature
• 400 g castor sugar
• 45ml flour
• Zest of one lemon
• 10ml fresh lemon juice
• 2ml salt
• 6 large eggs
• 120 g sour cream
24cm Spring form pan; Heavy-duty aluminium foil, roasting pan big enough in which to place spring form pan.
TOPPING
Roasted Berry Coulis (Make ahead)
• 450g berries
• 10ml castor sugar
• 3ml vanilla extract
Crust
1. Preheat the oven to 180°C and set an oven rack in the lower middle position. Wrap a 23- or 25-cm spring form pan with one large piece of heavy-duty aluminium foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil. Spray the inside of the pan with non-stick cooking spray.
2. In a medium bowl, combine the tennis biscuit crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 160°C (130°C fan). Boil a kettle
4. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment , beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Add the lemon zest, lemon juice, and salt. Beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 160°C (130°C). Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about ¾ up the side of the cake pan.
6. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (The centre should wobble just a bit when the pan is nudged; it will continue to cook as it cools).
7. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the spring form pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
8. Make the Berry Coulis: Place all ingredients in a roasting dish and roast at 180°C for 20 to 25 minutes. Strain through a sieve and set aside.
9. For serving: Slice with a sharp knife, wiping the knife clean between slices. Serve with berry coulis.
10. Storing: The cheesecake can be made and stored in the spring form pan in the fridge, tightly covered with plastic wrap, up to three days ahead of time.
Caramelised Onion and Rosemary Focaccia By Grace Stevens
• 512g white bread flour
• 10g salt
• 10g fresh yeast (8g instant yeast)
• 500ml water
• Olive oil to line proving bowl
• Flaky salt
• 2 Caramelised onions
• 2 springs of Rosemary
Method:
1. In a large bowl, combine flour and salt.
2. Dissolve yeast in water.
3. Combine the yeast water with the flour and mix well to form a dough. Knead lightly for 1 to 2 minutes.
4. Cover the dough with olive oil and cover with a damp cloth or cling film. Allow to rise in the fridge overnight or for 1 hour at room temperature.
5. Turn the dough out into a baking sheet and work the dough out to each corner of the tray, leaving dimples in the dough from your fingers.
6. Drizzle more olive oil onto the top of the bread, season with flaky salt and rosemary.
7. Evenly cover the bread with the caramelised onions and allow to rest for 45 mins at room temperature.
8. Preheat an oven to 200֯C
9. Bake for 25 mins or until the top of the bread is golden and pillowy.
10. Serve warm.
To caramelise onions:
Slice two onions into rings.
Fry in a little oil or butter until the onions turn golden brown. Remove from heat and store in the fridge or use immediately.
Vanilla Sponge with Jasmine Buttercream By Grace Stevens
Cake:
• 3 X-large eggs
• 250ml castor sugar
• 250ml full cream milk
• 125g butter
• 440ml flour
• 15ml baking powder
• 5ml vanilla extract
Jasmine Syrup:
• 125ml castor sugar
• 125ml water
• 125ml Jasmine flowers
Buttercream:
• 125g butter
• 300g icing sugar
• 50 ml Jasmine Syrup
• Jasmine flowers to decorate
1. Preheat oven to 180ºC and line two muffin tins
2. Place eggs and sugar and vanilla extract in the bowl of a stand mixer and beat on high until pale and thick.
3. Heat milk and butter until butter is melted. Do not boil.
4. Sift the flour and baking powder.
5. Turn the mixer to its lowest setting and add a third of the flour and a third of the milk, repeat with remaining milk and flour. End with flour.
6. Divide the batter between the muffin tins.
7. Bake for 11 to 12 minutes.
8. Remove from the oven and remove the cupcakes from the tins immediately.
9. Cool on a wire rack.
Jasmine Syrup:
1. In a medium saucepan, heat the sugar and water until the sugar is completely dissolved.
2. Add Jasmine flowers and steep for 10 minutes.
3. Drain Jasmine flowers from syrup and set aside.
Buttercream:
1. Place the butter in the bowl of a stand mixer. Beat with the ‘K’ beater until pale.
2. Add icing sugar and beat well.
3. Add Jasmine syrup and mix until combined.
4. Pipe buttercream onto each cupcake and top with a Jasmine flower to decorate.
Supplied.
Three strikingly insightful and beautifully crafted dance works are to be presented by Rerouting Arts in partnership with the 24th JOMBA! Contemporary Dance at the Old Mushroom Farm on Saturday, 17 September at 6pm
These specially commissioned works are from the festival’s JOMBA! EDGE platform created by Sandile Mkhize (Durban), Tegan Peacock (Hilton) and Pavishen Paideya (Durban). The three choreographers and dancers were given grants to make work that spoke to the festival’s theme of the “(im)possibility of home”.
The works premiered to much critical acclaim at JOMBA! which is presented by the Centre for Creative Arts at the University of KwaZulu-Natal, last week.
Performance artist, creator and founder of Rerouting Arts, a collaborative arts organisation, Tegan Peacock who was instrumental in bringing the programme to the midlands says, “We are thrilled to have the opportunity to partner with JOMBA! Contemporary Dance Experience on this programme. After a long two years for the arts world, we are excited to begin to reclaim our space and reimagine our connections to art, through artists, audiences, people and communities.”
“These dance-makers showed incredible strength and resilience during the COVID shutdown by continuing to make new works,” says JOMBA!’s Artistic Director Lliane Loots. “Their work speaks for itself but what does present itself is deep introspection into being and belonging – something we all had to grapple with during the pandemic.”
Co-founder and Artistic Director of Phakama Dance Theatre Sandile Mkhize presents TAKE ME BACK HOME, a duet that begins to rethink notions of black masculinity and brotherhood.
Accomplished dancer and choreographer and artistic director of Rudra Dance Theatre, an Indian dance company, Pavishen Paideya presents SAMSARA - an honest and culturally magnificent dance journey into Diaspora Indian South African identity and ideas of home and belonging.
Tegan Peacock presents HEAD_SPACE, a collaborative work, that attempts to trace the internal conversations of the body and mind in turmoil.
Dinner will be available for purchase at The Spot Bistro at The Old Mushroom Farm or come and enjoy a drink on the lawn before the show, BYOB and glasses.
Tickets for performance are R80 and can be booked through
For more information go to the website www.reroutingarts.co.za
Photo credit: Val Adamson
Top: Tegan Peacock presents HEAD_SPACE, a collaborative work, that attempts to trace the internal conversations of the body and mind in turmoil.
Centre: Co-founder and Artistic Director of Phakama Dance Theatre Sandile Mkhize (left) presents TAKE ME BACK HOME, with Tshediso Kabulu (right) a duet that begins to rethink notions of black masculinity and brotherhood.
Bottom: Pavishen Paideya presents SAMSARA - an honest and culturally magnificent dance journey into Diaspora Indian South African identity and ideas of home and belonging.
Supplied.
For the most stunning wooden furniture, The Ugly Duckling is certainly your best bet! Olden Indian and Balinese furniture are only some of what we stock and you will be amazed at the gorgeous pieces that we have available for your home. Exclusive to our fine store, we have something to suit every taste. Visit us in store today to view our range or get in contact today for more.
More about The Ugly Duckling
On Thursday, 1 September 2022, Howick High School held a Talent Show to showcase the amazing talents of our learners. Despite a power outage, the show went ahead as planned. The audience were a fantastic support to our performers and we thank all who came to enjoy the show. Age Quod Agis to all our talented learners who gave outstanding performances!
More from Howick High School
The first Spring edition of our newsletter is out, read it now and keep on loving local real hard!
There are so many ways to love local, to nourish Howick and the surrounding KZN Midlands. If you have some ideas or suggestions to share about ways you loyally choose local again and again, email This email address is being protected from spambots. You need JavaScript enabled to view it..
Meanwhile subscribe so we can see who is part of our tribe.
#LoveLocalRealHard
We're turning 15 and invite you to celebrate with us!
We'll have birthday cake, fun activities, lucky draw prizes and live music from Latinando.
This weekend - Saturday 3 September - 08h00-12h00
See you at Karkloof Farmers Market!
With over fifty years of experience, Stephan Welz and Co. maintains its commitment to knowledge, transparency, credibility, service and discretion, and its expertise in a range of categories including fine art, design, stamps, silver, furniture, collectable cars and jewellery.
Featuring salerooms in Johannesburg and Cape Town that have hosted over 700 successful auctions and a range of other events, the specialists of Stephan Welz and Co. can be relied upon to provide the highest levels of knowledge and service.
KZN Midlands residents are invited to the upcoming appraisal events in Howick at:
Amber Valley on Monday, 5 September 2022
Amberfield on Tuesday, 6 September 2022.
Book your appointment at reception or contact Stephan Welz and Co. on 011 880 3125 or This email address is being protected from spambots. You need JavaScript enabled to view it.
10 months, 30 countries and 35,000 kilometres after setting out from Cape Agulhas on the southern tip of the African continent, South Africa's well-known adventurers Kingsley and Ross Holgate have reached Red Wharf Bay in Anglesey, Wales, so completing another world-first expedition.
Two years in the making, it is the first 'Hot Cape to Cold Cape' transcontinental journey in recent years, and the 40th geographic and humanitarian odyssey for the Holgate expedition team.
After a resounding send-off from the Cape Agulhas community in October last year, the six-member, all-South African team travelling in three new Land Rover Defenders, became the first expedition in 30 years to cross Africa from south to north through the disputed territories of South Sudan and the Republic of Sudan and reach the port of Alexandria in Egypt on the Mediterranean Sea. They then traversed eastern Europe and the Balkan States to reach the most northern point of Europe at Nordkapp in Norway's Arctic Circle.
The expedition then turned south and tracked the entire west coast of Norway, crossed Sweden, Denmark and Western Europe before reaching the UK for a symbolic ending on Red Wharf Bay in Anglesey, Wales.
A jubilant Kingsley said, "After tackling some of the harshest terrain in Africa and toughest roads in eastern Europe and Scandinavia, it was a momentous moment for the entire team as we proudly flew the South African flag at Nordkapp's famous Globe monument that marks the 'top of the world', and again at the expedition's finale on the sands of Red Wharf Bay."
As with all previous Holgate geographic feats, this Defender Transcontinental Expedition was also a humanitarian journey of purpose. Some 300,000 people received assistance through nutritional support, malaria prevention, provision of clean drinking water and distribution of reading glasses to elderly, poor-sighted people in remote communities along the expedition’s winding route through Africa.
Veteran expedition member ‘Shova Mike’ Nixon, one of only three people in the world to have completed all 18 Absa Cape Epic MTB races, achieved another world-first geographic feat by cycling 10,000 kilometres of the route from Cape Agulhas to Anglesey on a gravel bike alongside the expedition Land Rovers.
“We’re a team who delight in achieving geographic goals,” said expedition leader Ross Holgate. “The challenges of these past ten months, including some serious life-threatening moments, became all worthwhile when we finally reached the sheer cliffs of Nordkapp that drop into the Arctic Ocean, and then carried on to symbolically end this 35,000 kilometre journey at the exact spot where 75 years ago in 1947, Maurice Wilks sketched the first Land Rover design in the sands of Red Wharf Bay."
Accompanied by a convoy of heritage Land Rovers, including the first two Series I vehicles that pioneered overland travel by being the first to cross the African continent in 1954, the expedition's Anglesey finale had a touch of South African flair. Assisted by the Mayor of Anglesey and supporters from the UK and South Africa, the Holgate team built an 'isivivane' (stone cairn) on Red Wharf Bay topped with pebbles from Cape Agulhas, and emptied Atlantic and Indian Ocean seawater symbolically collected from Africa’s southern tip and carried in a traditional Zulu calabash to Red Wharf Bay.
"What has been an overwhelming experience of this journey is how ordinary people in every country we’ve journeyed through, no matter their age, nationality, culture, race or religion, just want to live in peace,” concluded Kingsley. “The expedition’s Scroll of Peace and Goodwill is full of hundreds of heartwarming messages.
“That’s one of the best things about expanding your horizons through travel and adventure; it gives one hope for the future.”
Photo credit: Patrick Cruywagen
Supplied.
On Saturday, 20 August 2022 our 1st Boys' and Girls' Soccer teams participated in the annual Masihambisane Tournament held at Grace College.
The Girls' team used the tournament as an opportunity to give our younger players experience of the first team setup; the knowledge gained from this experience will hold them in good stead for the future.
Both our teams performed admirably, reaching the semi-final stage.
Special mention is made of Tessa Hyland and Keegan Vermeulen who were both voted as 'Best Goalkeeper' of the tournament and Alwande Sibiya who has been invited to attend trials at Maritzburg United.
Age Quod Agis to our soccer players!
Photo credit: Matthew Hyland
More about Howick High School
