Post on 12-Jan-2020
GEORGE / GARDEN ROUTE / SOUTH AFRICA
EDITION 3
CHRONICLESFREE COPY
BIG FAT TAPASTAPAS originated in Andalusia, Southern Spain, where a small ‘tapa’ was served with drinks in bars. Often just a slice of cured meat or
piece of cheese. According to culinary legend these ‘tapa’ were used to cover wine glasses, this to keep the aroma in and the flies out.
The Big Fat Fish takes tapas to a new gastronomic high...with no flies...
A N D E V E R Y T H I N G E L S EStarters, salads, main dishes, kiddies menu, desserts...
To fully appreciate each dish please stick to the menu...
SIMON SAYS...
TAPAS
Open Monday to Sunday 11:30am to 10:00pm - Reservations 044 874 7803
Continued on the next page...
OYSTERS S.Q.
Classic with tabasco, lemon and cracked black pepper
SMOKED FISH CAKES R68
So simple yet utterly delicious. Smoked salmon fish cakes with lime aioli
and salmon roe
GOUJONS OF PANKO FRIED HAKE R65
Panko fried goujons of hake served with Ponzu sauce and fried pickled
ginger
PERI PERI CHICKEN LIVERS R59
Chicken livers pan fried and then simmered in a creamy peri peri
sauce and served with sliced baguette
PORK DUMPLINGS R59
Deliciously simple. Served in miso spoons with a ginger and soy sauce
FALAFEL WITH BASIL HUMUS R55An all-time favourite. Served with crisp pita shards and olive oil
HAM & CHEESE CROQUETTES R55
Ham and cheese croquettes with a red capsicum sauce
ARANCINI R59Risotto balls filled with mozzarella and served with a creamy blue cheese dipping sauce
TEMPURA PRAWNS SWEET & SOUR R105
5 Delicious prawns flash fried in a crisp tempura batter served with our
homemade sweet and sour dipping sauce
SESAME & HONEY CHICKEN KEBABS R55
Sesame and honey marinated chicken kebabs, grilled and served with a
piquant pickled cucumber and carrot slaw
CALAMARI & CHORIZO R75
Grilled with a dash of lime ans a handful of Italian parsley and served with
fresh baked sliced baguette
PORK SPRING ROLLS R59
Slow roasted and shredded pork and vegetable spring rolls served with
and Asian dipping sauce
SKILPADJIES WITH TOMATO RELISH R60
As South African as they come. Delicious, served with a spicy chilli ginger
tomato relish.
MEZZE FOR ONE R95
A variety platter filled with roasted red pepper, brocconcini, falafel, spicy
paw paw chutney, caper berries, roasted tomatoes and olives - all served
with a few crisp slices of French style baguette
password: thefatfish
In a recent article in a glossy South African
magazine, detailing trends for the year ahead, one
had to quietly laugh while simultaneously
shuddering when the mention of "Sustainable
Tourism" was included in their top 10 trends for
2017. The magazine, it appears, had sadly missed
the point entirely. Sustainable tourism is not a
trend. In fact it's not even an option, it's an absolute
must if we are to survive the tsunami of un-
employment, resource efficiency, environmental
protection and climate change that is coming our
way.
With over 3 million tourists crossing international
borders every day, 1.3 billion tourists travelling
annually (which excludes domestic travel
numbers), tourism is one of the largest and fastest-
growing socio-economic sectors of our times. Its
relevance as a means to stimulate economic
growth, create decent jobs and business
opportunities, while helping millions of people to
escape poverty and improve their livelihoods is
undeniable. However, its true value to society is so
much more, which is why the UN has officially
declared...
2017 the International Year of Sustainable
Tourism for Development.
Based on its current rate of growth, tourism could,
according to the launch of this UN initiative, literally
"transform the world into a place of prosperity and
wellbeing."
Too big and broad a statement of potential for you?
TOURISM...so much more than you can imagine
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa
Better local than never!In our fast paced world the need for convenience
food and beverages has superseded our desire for
quality home-grown produce and product.
Monolithic supermarkets and shopping malls
regurgitate mass produced consumables and
additive loaded foodstuffs and they appear to be the
order of the day. But are they?
Pay attention and the signs are all there that a large
number of people no longer consider this a viable
way of life. Healthier, more adventurous lifestyles
coupled with a greater awareness of our surroun-
dings is resulting in a growing population of people
seeking out better, fresher, healthier locally
produced products. Town markets are growing,
small farmers are selling directly into the market-
place and artisanal products are finally being
lovingly embraced, despite their often more
expensive price tag.
As individuals and as business owners we should be
striving to make this our way of life. By endea-
vouring to commit to local producers we assist in
sustaining industries and creating opportunities.
The Garden Route is blessed with a plethora of
world class food producers. Find them, embrace
them and support them! Local is definitely better!
It’s not a trend, it’s an absolute must!SUSTAINABILITYSUSTAINABILITYSUSTAINABILITY
The Fat Fish Chronicles EDITION 3
TEMPURA PRAWN SALAD WITH R105 CARAMELISED PINEAPPLE Crisp tempura fried prawns with caramelised pineapple, pickled ginger and toasted sesame seeds with a sweet chilli dressing
STICKY PEAR & BLUE CHEESE R65SALAD Caramelised pear with blue cheese, avocado, red onion and toasted almonds tossed with a fresh green leaves and drizzled with a tangy vinaigrette
CAESAR SALAD R65A Fat Fish Classic. Cos lettuce, crispy Parma Ham, poached egg, Parmesan cheese shavings, anchovy and croutons
ROASTED BUTTERNUT & R60BEETROOT SALAD A robust salad of cumin roasted butternut, beetroot, caramelised red onion and garlic tossed with fresh garden leaves and crumbled feta cheese
BLACK MUSHROOM R75 WITH MUSSELS Pan fried black mushroom topped with mussels in a creamy herb garlic sauce baked in the oven with a Parmesan cheese gratin
SESAME FRIED CALAMARI R75Calamari tossed in sesame seeds, flash fried and served with a tangy yet spicy wasabi mayonnaise
BEEF CARAPACCIO R80The finest quality beef fillet finely sliced and served with crisp fried capers, green olives, Parmesan shavings and drizzled with olive oil. Simply delicious served with crusty French style baguette
MUSSEL & HAM HOCK R65CHOWDERThis wonderfully rich and fragrant soup served with crusty French style baguette
FYNBOSHOEK MOZZARELLA R85WITH TOMATO RELISH Alje from Fynboshoek Cheese Farm is arguably the best cheese maker in the southern Cape and his mozzarella is no exception, served with tomato relish, basil pesto and fresh garden leaves
NOT SO FAT Salads & Starters
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SALVAGEAN EXHIBITIONBY NICOLA ASH
The photographs currently on display at The Fat
Fish in George are just small selection of 25
images that formed part of an exhibition, entitled
"Salvage" at the National Gallery of Zimbabwe
last year by Nicola Ash, a photographer now
based in Plettenberg Bay.
Focussing almost entirely on Bulawayo's rail
industry, its legacy past and present, the
exhibition gently confronted the viewer with an
unnerving view and journey through time. When
viewed in it's entirety it tells a story, by asking you
to recall and claim the past, confront the present
and to bravely imagine a future whereby we
surrender our fear of uncertainty and the
unknown.
In 1897, The Bulawayo Chronicle described the
arrival of the railway in the town as ‘the parting of
ways for Matabeleland, the beginning of
civilisation in its entirety.’ In fact, on the same day
that the arrival of the railway was celebrated,
electric lights were switched on in Bulawayo;
London was still using gas lamps. In its heyday, an
average of 70 trains arrived at Bulawayo station
every day, it boasted the second longest platform
in the world and it employed thousands of
people. The pioneers of the Southern African rail
network were undoubtedly egotistical and
exploitativie but they were also highly cou-
rageous and innovative engineers and workers,
imbued with a sense of adventure and a work
ethic sadly lacking today. The glory days of
yesteryear may no longer be visibly present but
the potential and importance of rail to Bulawayo
remains.
Bulawayo's history is a complex and beautiful
story that needed to be viewed from multiple
perspectives. The exhibition was not meant as a
nostalgic trip down memory lane or a simple
judgement of the present state of things in
Zimbabwe but rather a passage in time, in a
particular place, with a golden thread of hope
emerging at the end. The very title "Salvage"
implies that hope is still alive -
"Hope is not the belief that everything was, is or
will be fine. Hope is about broad perspectives
with specific possibilities, ones that invite or
demand that we act." - Rebecca Solnit
“Salvage” an Exhibition by Nicola Ash on
show at the George Museum from
31/03/2017 - 07/04/2017.
R20
Op
en
Mo
n -
Su
n
17h
30
to 1
1h0
0
No
un
de
r 2
5s
SALADS, STARTERS & GRILLS thefatfishrestaurant www.thefatfish.co.za thefatfish_sa
That Fat Fish is a rm supporter of this fabulous initiative and
actually raised more money for
StreetSmart than any other restaurant
in Q4 2016
SIRLOIN STEAK 300grams R165
RUMP STEAK 300grams R165
Choose one of the following sauces R25
Ÿ Peri Peri Cream Sauce
Ÿ Blue Cheese Sauce
Ÿ Green Peppercorn Sauce
Ÿ Mushroom Sauce
BEEF FILLET WITH HARRISA R175
POTATOES & BONE MARROW JUS
Chalmer Beef fillet grilled to perfection and
served with Harissa sautéed baby potatoes
and a smoked back bacon and rich bone
marrow jus
BUTTER CHICKEN CURRY R135
This simple curry is made with breast of chicken
gently simmered in a mild yoghurt curry, served
with a fragrant basmati rice, raita and a tomato,
red onion, coriander salsa
FAT GRILLS We only use Chalmar beef. Matured to per-fection, char grilled and topped with
chef’s herb butter, served with our hand cut chips tossed in rosemary flavoured salt
From front page...
thought and careful consideration from a multiple
perspectives, it's not easy but it is do-able! Let's use
The International Year of 2017 to learn and think
and plan accordingly. And may we all, as per the
UN's directive, "Travel. Enjoy. Respect" wherever it
is we go this year!
And whilst on the subject of sustainability....
One of our very own was recently awarded the WWF-SASSI Trailblazer Chef of the Year Award in Cape Town for his continued contribution to upholding and promoting their sustainable seafood initiatives.
The factors that WWF-SASSI use to select the Trailblazer Chefs are as follows -
• The seafood sustainability policy of their
restaurant
• Their effectiveness in communicating their
seafood sustainability practices to their
customers, employees and suppliers
• Their commitment to communicating their
seafood sustainability practices to a wider
audience
• The ‘Trailblazer factor’. Those chefs and
restaurants that are going the extra mile in
blazing a way forward for sustainable seafood
Well done to Simon and the Fat Fish team of chefs!
Visit www.wwfsassi.co.za for more info and the opportunity to download their fabulous new SASSI App which allows you to check the sustainability of your seafood choice in real time. You can find out whether to tuck in, think twice or avoid all together. Free on Android and iOS!
Perhaps? But not if you consider tourisms ability to
contribute to the preservation of ecosystems and
bio-diversity, or its ability to protect natural
resources and cultural heritage or further issues
such gender equality in the workplace. Not to
ment ion i t s potent ia l to foster mutua l
understanding and support efforts toward building
a culture of peace. In fact, tourisms greater role in
terms of mutual respect and understanding of one
another as a race has never been more important
than it is right now.
But what exactly is "Sustainable Tourism?"
According to the WTO it is, "Tourism that takes full
account of its current and future economic, social
and environmental impacts, addressing the needs
of visitors, the industry, the environment and host
communities".
Effectively, it is "Responsible Tourism" FOR ALL
relevant stakeholders demanding strong political
leadership and wide participation if it is to succeed.
This is not something we can afford to put on the
back burner or hope to get to down the line. Nor is
it something we can simply entrust to a few
dedicated individuals or organisations. We all have
to play our part. True sustainability takes effort and
TOURISM...so much more than you can imagine
THE FAT FISH & CHIPS R99The freshest fish available, deep fried in a beer batter till crisp and golden served with chips seasoned with rosemary salt and classic sauce tartar. Swap chips for salad R110
GRILLED HAKE WITH CAPER R120BUTTER Grilled hake served with caper and lemon butter sauce, thyme steamed baby potatoes and butter tossed vegetables of the day Swap potatoes for salad R140
HAKE & CALAMARI R155Grilled hake served with crisp fried calamari, chips and wasabi mayonnaise Swap chips for salad R175
PANKO HAKE WITH GRUYERE R150POTATO BAKESimple but delicious. Fresh fillet of hake baked in the oven with a panko and dill crust and served with a piping hot dish of Gruyere baked potatoes, oven roasted vine tomatoes and a rich dill cream sauce
GRILLED LINEFISH WITH S.Q.STEAMED BABY POTATOESThe freshest locally caught line fish we can find. Simply grilled and served with lemon thyme steamed baby potatoes, lemon butter sauce and steamed vegetables of the daySwap potatoes for salad add R20
KINGKLIP OLIVE R175
Fillets of Kingklip rolled with capers, olives and anchovies, baked in the oven and served on a light bed of Ratatouille and couscous
PARMESAN CRUMBED KINGKLIP R175WITH SMOKED CHILLI BUTTER Fillet of Kingklip stuffed with smoked chilli butter tossed in Parmesan bread crumbs and baked till crisp, served with hand cut chipsSwap chips for salad R195
NORWEGIAN SALMON R230ON EGG NOODLES Grilled Norwegian Salmon served on soy tossed egg noodles and steamed greens with a light dressing of ginger, soy and sesame
BURMESE SEAFOOD CURRY R155Fragrant, but not too spicy. A coconut milk based curry with mussels, line fish and calamari. Served with basmati rice and toasted coconut shavings.
GRILLED PRAWNS S.Q.Ten prawns grilled to perfection, served with basmati rice and a selection of saucesSwap basmati rice for salad add R20
½ PRAWNS S.Q.6 per portion
THE FAT FISH PLATTER FOR TWO R3908 Grilled prawns, sesame fried calamari, 2 Moroccan line fish kebabs and mussels in a leek sauce served with basmati rice and saucesSwap rice for salad R420
THE FAT FISH PLATTER FOR ONE R240Swap rice for salad R260
FRIED BABY CALAMARI R135Baby calamari crisply fried served with hand cut chips and sauce tartar Swap chips for salad R145
MUSSELS IN A LEEK CREAM R120 SAUCE Local fresh mussels simmered in a creamy leek sauce and served with basmati rice
SMOKED TROUT TAGLIATELLE R135A delicious cream sauce made with white wine, dill and roasted garlic tossed into homemade tagliatelle with smoked trout and fresh snap greens. Served with finely grated Parmesan cheese
CHOO CHEE PRAWNS R195An old favourite returned. This is a wonderfully fragrant Thai curry. Not too hot and full of flavour. Served with cumin scented basmati rice. Swap rice for salad R215
CHAR GRILLED R110Char grilled vegetables layered with a Parmesan cheese sauce and baked in the oven with a panko gratin and a sun dried tomato pesto
BLACK MUSHROOM LINGUINE R110Black mushrooms sautéed in butter and herbs combined with wild rocket pesto, baby spinach and Parmesan cheese shavings
CHILLI CHOCOLATE MOUSSE R50
Decadent to the last spoonful and a firm favourite. A dash of heat followed by a hint of coffee and a silky smooth coating of chocolate You know you have too…
AMARETTO AFFOGATO R55
Homemade vanilla ice cream drizzled with Amaretto liqueur and a single ILLY Espresso and toasted almonds
FAT DELIGHTS
See the wine list for our selection of dessert wines and port
HAZELNUT MERINGUE R65
WITH FRESH BERRIES
Fresh berries and cream layered between delicate hazelnut meringue and passion
fruit coulis
COFFEE CREME BRULEE R50
Served with raspberry mascarpone and chocolate coated coffee beans
PEPPERMINT CRISP CHEESECAKE R55
An old childhood favourite revisited. Lemon cream base with peppermint crisp cream cheese and lemon curd
WHITE CHOCOLATE CHIP R55
BROWNIE WITH BUTTERSCOTCH SAUCE
Decadent chocolate classic topped with Pecan brandy ice cream and butterscotch sauce
HUGUENOT CHEESE R110
WITH SPICY NUTS
Regarded as a true South African cheese, nutty flavour simply served with candied chilli Pecan nuts, biscuits and preserve
#ShareTheShores
EXTRA CHIPS R25 EXTRA VEG R30 EXTRA GREEN SIDE SALAD R45EXTRA SIDE SALAD R50
Extra! Extra!
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FAT FISH EDITION 3
and other lekkerthings from the sea
The Fat Fish Chronicles
GIVE CRAYFISH A CHANCE
THE WEST COAST ROCK LOBSTER HAS OFFICIALLY BEEN RED-LISTED AND IS NOW ENDANGERED. Are you aware that one of our SA's favourite seafoods, the West Coast Rock Lobster more commonly known as crayfish or kreef has officially been added to the SASSI Red-List and is now endangered. In 5 years you may not see it at all!
West Coast Rock Lobsters are an important link in the kelp forest food chain. As carnivores they love nothing more than to tuck into mussels, starfish and abalone or devour an entire population of sea urchins! They grow very slowly and can live up to 50!
Female rock lobsters carry their orange eggs on tiny hairs beneath their tails (this is when they are “in berry”). After 80 to 90 days, the eggs hatch and produce tiny transparent spider-like larvae which then moult and become phyllosoma larvae with long, hairy legs. The long-legged phyllosomas drift with the ocean currents for over seven months and molt 11 times! It is thought that some of these larvae are carried by ocean currents all the way to South America and back!
The final larval stage is a 20mm colourless lobster that swims inshore and finds refuge under a rock or a crevice where it continues to grow to maturity.
Obviously with this long and complex life cycle it is impossible to commercially farm crayfish and recent stock assessment indicates the stock is heavily depleted due to overfishing and poaching. Recreational f ishing alone is responsible for the removal of a conservative 69 Tonnes of crayfish a year! Please spread the word and let's give our famous West Coast Kreef a chance!
Another crazy fun summer season is almost over in
Plett, and what a fabulous season it has been!
Thanks to all who helped us #ShareTheShores by
keeping an eye out for breeding oystercatchers and
plovers on the beaches, and for the great feedback
on our signs and brochures – the team loved
meeting so many of you and sharing our passion for
birds!
Another aspect of our work is assessing the impact
of shore-based fishing on local biodiversity. We
recently collected 12 months of data across the
common fishing zones between Robberg and
Nature’s Valley, surveying fisherman’s attitudes
towards conservation and regulations, their
perceptions of fish stocks locally, and assessing their
catch rate and composition. We were then able to
compare this data to similar work done in the areas
in 2003. In total our team spent 1160 hours on
beaches in the area and conducted 429 interviews
with anglers. So what did we learn?
Not surprisingly, fisherman all felt that there are less
fish, smaller fish, and it takes more effort to catch
them now than in the past. Our data collected from
their catches confirms this. In 2003 it took a
fisherman roughly 1.4 hours to catch a fish, now it is
approximately just under 3.5 hours. Not only is it
harder to catch a fish, chances are it is smaller than
one caught in 2003 too – on average, all the
common species caught now are significantly
smaller than they were back then. For example, the
average blacktail caught now is 257mm, compared
to 291mm in 2003. Cape stumpnose and Elf also
showed a similar trend with the mean size of each of
these species decreasing from 235mm and 412mm
to 200 and 385mm respectively.
So what’s the cause of these changes and what can
we do about it? Well interestingly, while between
75 and 80% of fisherman we interviewed indicated
they knew and abided with fishing regulations, 75%
of them didn’t know the regulations when we
tested them. This suggests to us that fisherman are
unwittingly keeping undersized fish, and exceeding
bag limits, not purposefully, but because of lack of
awareness. To counter this, the Nature’s Valley
Trust has developed some really good locally
relevant fisherman’s info packs which we are
distributing on beaches in the area. Each
waterproof bag contains a fish identification guide
for the most commonly caught species in our
region, along with regulations for each species,
details on what to do if you catch a tagged fish, a
measuring tape to enable sizes to be checked, and
information on the research mentioned above.
Mark Brown, Nature's Valley Trust
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa
“Just like great wine needs time and nurturing, we at
ReedValley believe that all young minds should be
nurtured and provided with proper education, and
where better to start than on our own farm?These are the words of ReedValley founding
member, Lynette Wittaker, on the establishment of
the Reedvalley Foundation earlier this year.
Currently there are 20 children living on their farm
and ReedValley has dedicated funds to the schooling
of these youngsters. ReedValley is situated just outside Mosselbay on the
Herbetsdale road and offers daily tastings and sales
of their exclusive export wines complimented by
traditional Portuguese cuisine. ReedValley is also
home to The Barn where guests are entertained by
South Africa’s finest musicians. With a year-round
conference and wedding venue, this locale is a
popular choice for local visitors and tourists alike.
Their tasting room is open every day from 10:00 -
16:00. For more information visit reedvalley.com
and follow them on Facebook @ReedValleyWines
ReedValley Foundationsupports local community
The Fat Fish Chronicles EDITION 3
KIDDIES MENU
R55
R55
R65
R55
R65
R55
R45
Grilled or fried hake and chips
Chicken schnitzel with cheese sauce and chips
Fish cakes with mayonnaise and chips
Fried calamari with chips
Char grilled rump skewers with chips and cheese sauce
Tagliatelle with cheese sauce bacon and grated cheddar cheese
Plain pasta with tomato sauce
Kiddies waffle served with vanilla ice cream and butterscotch sauce
Kiddies brownie with ice cream
1 scoop of Vanilla ice cream
With chocolate or butterscotch sauce
2 scoops of vanilla ice cream with chocolate or butterscotch sauce
Chips
Veggie bowl
Cheese sauce
Salad with lettuce, tomato, feta, cucumber and avocado
ONE LINERS I want to die peacefully in my sleep, like my grandfather. Not screaming and yelling like the passengers in his car.
My son asked me what it's like to be married so I told him to leave me alone and when he did I asked him why he was ignoring me.
Life is all about perspective. The sinking of the Titanic was a miracle to the lobsters in the ship's kitchen.
Just read that 4,153,237 people got married last year, not to cause any trouble but shouldn't that be an even number?
Is Google a woman? Because it won't let you finish your sentence without coming up with other suggestions
I've been repeating the same mistakes in life for so long now, I think I'll start calling them traditions.
X C Z L Q W U J I I C B B K B Z R D A N Z R J I K U K U M I D A I Z D F C R N D F E B A M U S S E L S N R S W J N A C I V T N T V U D R V Q G K N P L H L N H U Q E S W H H Y F C K V M D V E I L R O Q R V B O E S N L L R E T S Y O N N U V S E K F L M J I I P N A V T S O D T G Y K J A S L A C P F E K X D X C X K N E E V Z R P E C M V N Y H O T T E N T O T R R V Z U Y K O I V U A U D K W G K B Z Z E Y X P H E D X F J O R M D K H H F H V I K O H Z R X B B R Y D C Z M H Q S D G O K I D A E M I T V F P C K A U I D U S N V E S I L H S I F K N O M L F K E P D Z F Q O W P H Y J C D P E L L B H X O D N P H H N F C E T W P S I E V Q U R R K I T Z A F S K G S S D P G H N L A X B K N T J F K O A E X Y H N K K I D W P E Y F
FABULOUS FISHY FINDS - WORD SEARCHRedAlert!
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Stillnotsure?Pagethrough
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�indtheanswer.MUSSELS OYSTER SARDINE SLINGER SNOEK SQUID
ANCHOVY ANGELFISH CARPENTER CRAYFISH DORADO
GURNARD HOTTENTOT KINGKLIP KUKU MACKEREL MONKFISH
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa
Every row, column and box must contain all the digits 1 to 9. Each number can only appear
once in every row, column or box.
Every puzzle has only one correct solution!
SODUKO
SOLUTIONS
2
1
1
2
www.blackmountaingin.co.za
Staying true to tradition this is a classic style dry gin. With Juniper as a fundamental
botanical supported by citrus and our Karoo botanicals. Triple distilled in a traditional
old Cape Pot Sill forged by fire the same way we have been doing since 1858. Our base
for our spirits is a wine sourced from the Karoo and prepared specifically for the
distilling of the finest grape base spirit. After distilling our wine twice we have a
smooth spirits base ready to be steeped with our botanicals then triple distilled
www.blackmountaingin.co.za