Archive | May, 2013

Adrift in Madagascar

24 May

Group Shot

Don Pinnock, Dylan Kotze, Debby Oscroft, JP Fluckiger and BB pictured in Madagascar.

Not all adventures end well. The Drift HD Ghost Camera we were reviewing died a watery death. Read all about it here.

Prince Albert is pure charm

21 May


Stay at Bid Huisie while in Prince Albert

Prince Albert in The Karoo kept a part of my heart after spending just one weekend there. You can read about our experiences on or by clicking this link. 

A love letter to my camera

20 May

I was offered an Olympus Tough TG2 to try out while in Madagascar with Jenman African Safaris. I loved it so much I bought it. My review of it explains why.


Watch my Expresso Show interview on SABC3

17 May

My day on The Expresso Show

17 May

Although I was very nervous about my interview on The Expresso Show this morning, I think it went really well. I’ve certainly received a lot of warm feedback about it which I appreciate.

I didn’t get to make one point that I really wanted to: I’m hoping a publisher will approach me about publishing a book about my weight-loss journey combined with no starch, no sugar, high-protein recipes from my favourite chefs so if you know anyone, please be in touch!

In earlier blog posts I have detailed some of the things I did to allow me to shed 70kg. To save you trawling through everything, here are links to some. This post has a link to something Prof Tim Noakes wrote which really works for me. Here is a link about a blog that says there is no rule that it should be easy – but it isn’t has hard as I ever thought it might be.

This blog is about some of the changes I made which I referred to on the TV show today.

Finally, just because I can’t resist sharing these pictures I took with the celebrities, who, by the way, are divine, here they are:

Eating local in Prince Albert.

6 May

A Prince Albert lunch

A Prince Albert lunch

We spent the weekend at Bid Huisie in Prince Albert. It is one of the most charming towns I have visited.  I try to be a locavore whenever possible and buy things to cook that are made or grown within the area that I’m eating them. It was easy to do with this dish, inspired by a lunch we had at Bradley Bordis.

The black pepper feta came from Gay’s Dairy while the olives and the olive oil came from Prince Albert Olives. I brought the fennel along with me from Cape Town.

Here’s how I made it:

I marinated the feta and pitted olives in olive oil along with a fist full of oregano for about 30 minutes but longer would do no harm. I cut the fronds from the fennel bulbs and then sliced them into quarters before poaching for 10 minutes in boiling water.

When Bradley cooked this for us, and I suggest you do the same, he grilled them in the oven until the edges started to burn. I couldn’t rely on the oven so I popped them into a pan over high heat with a bit of olive oil until they started to sizzle.

The hot fennel gets tossed with the marinating feta and olives and then onto greens which wilt slightly from the heat. It makes a great first course or salad option.



Broccoli and Cheese, another way.

I’m not trying to limit my fat intake any longer but if you are, slicing cheese with a vegetable peeler is a good way of creating the look of abundance without as many calories as cutting cheese into wedges.

I bought a kind of pepper – looks like a bell pepper but is much smaller and a little fiery although nothing close to as hot as chili peppers, from the Saturday market in Prince Albert. They added vibrancy in colour and in flavour to this simple dish of blanched broccoli topped with Gay’s Dairy’s Prince Albert Regal, a sharpish cheddar-style cheese made from Guernsey milk.

These dishes work well if you are following a low carb high fat plan.



Louise Marsland shares PR trends with PR-Net

2 May

Media and Marketing journalist Louise Marsland shared insights from her forthcoming PR and Social Communications Trend. report with PR-Net at the V&A Market Wharf. Click here to download her presentation.

To the top of Lion’s Head – a journey of firsts.

1 May


Table Mountain from Lion’s Head

They say you can’t teach an old dog new tricks but I am proof that you can. I have set myself the challenge of doing as many things as I possibly can for the first time. The reward is great but the effort to achieve it is great too.

For my first ascent of Lion’s Head I just kept looking ahead. I’m pretty frightened of heights but I just focussed on taking the next step ahead of me and followed as closely as possible in the footsteps of Andrew and Jenna-Sue who are Lion’s Head mavens.

At times it was very, very difficult for me climbing up but the fear of getting down again or worse, being scared stiff and needing an airlift off the mountain, was always at the back of my mind. My focus on getting to the top did mean, and there’s a life’s lesson in this, that I didn’t enjoy the journey – I consciously decided not to look out and about in case I freaked out so just kept climbing.

It was great to get to the top but then I was antsy about getting down again. When I’m anxious I manage my anxiety by doing things and sitting around on top, chatting, eating the lunch we’d carried of chicken salad with broccoli and fabulous coffee was less enjoyable than it might have been on account of my worry about how to get down.

So, instead of keeping my anxiety to myself – I shared it and asked the experts how best to get down. “Keep your back against the rocks”, Andrew said, “and make sure that your centre of gravity is back and not forward so if you do topple, you topple backwards against the rock face.” Jen chimed in: “Have three points that are solid”, which Andrew further explained as having one hand and two legs to secure yourself or two hands and one foot.” I ought to have worn my bikers’ gloves as the palms of my hands got a little sore supporting myself on the rocks as I came down.

Andrew and Jenna-Sue Fulton with Brian Berkman (centre)on top of Lion's Head.

Andrew and Jenna-Sue Fulton with Brian Berkman (centre)on top of Lion’s Head.

I found coming down harder on my knees and those muscles between the hip and the knee but also psychologically. It was only once we were on the level that I began to enjoy the view – the bay with its lines of blue sea, white sand and green trees that looked like a country’s flag and the vibrant puce of the flowers.

We then came to an avenue of silver-leaf trees which glittered in the light as the breeze moved the peach-fuzz of their leaves into the sun. We had a hedge of silver-leaf trees in the front garden of the house we grew up in and I thought about my mom and how proud she’d be of the way I have transformed my life.

“Here’s where most people slip and fall,” Andrew warned, describing the gravel near the bottom of Lion’s Head akin to walking on ball bearings . “Best is to tread lightly,” he said.  The traffic boom at the foot of Lion’s Head felt like the finishing line of a race against myself that I’d won.

It was great to be done – I was tired, very tired and my feet and muscles were sore, but I felt that I had achieved something new.

I look forward to the next Lion’s Head climb and I’m sure I will enjoy it more – secure in the knowledge that I can do it.

JP Fluckiger (right) and Brian Berkman munching chicken salad with brocolli and great coffee carried all the way to the top of Lion's Head.

JP Fluckiger (right) and Brian Berkman munching chicken salad with broccoli and great coffee carried all the way to the top of Lion’s Head.