Go to classifieds and find them online. N W E …...Sydney-based chef’s recipes. Best of Bill...

1
LEISURE OPTIONS PAGE 10 NOVEMBER 22 - DECEMBER 1, 2011 LEISURE OPTIONS PAGE 11 NOVEMBER 22 - DECEMBER 1, 2011 From savoury to sweet Clos Malverne has an excellent idea of pairing some of their wines with homemade ice- cream. For a really decadent treat try choc-chip ice-cream with Clos Malverne Pinotage Reserve. The bitter chocolate taste brings out the dark fruit flavours of the wine. Try a pistachio ice-cream with the Pinotage, Clos Malverne Le Café to bring out the coffee taste. For a taste of Wimbledon (don’t we all wish) trust strawberry and white choc ice- cream to bring out the smoothness of Clos Malverne Auret. And if you’re in the mood for something light, think a lychee and lime ice-cream with Clos Malverne Sauvignon Blanc to taste the fresh and fruitiness of the wine. We must admit, we’re a little too lazy to make our own ice-cream ... here’s where we cheat. We always rely on Häagen-Dazs for some cold creamy indulgence. Try their chocolate chip cookie dough or chocolate chocolate chip and pistachio ice-cream. They also have a marvellous white chocolate and raspberry truffle ice- cream, perfect with the Clos Malverne Auret. New on the shelves is chocolate, pralines and caramel flavour, so be sure to scoop it up! Substitute the lychee and lime ice-cream for The Market Place’s delectable lemon meringue ice-cream, they also have an irresistible sour raspberry and gooseberry ice-cream. Details: You’ll find Häagen-Dazs at the Super Spar at the Hobart Centre (011-463-2194) and The Market Place in Craighall Park (011-447-8175). A wine to pair with your sweet treats, the Simonsig Straw Wine 2009 has a fitting name for its gorgeous golden colour. With a taste of dried pears and caramelised sugar on the palate and a dry finish, it’s fabulous with malva pudding and other desserts. R115. For the fifth consecutive time Fleur du Cap Noble Late Harvest 2010 has received a five star rating in Platter’s SA Wine Guide. So what are you waiting for? Get your hands on this sweet wine which gets its name, ‘Noble’ from the raisin-like grapes called noble rots. It’s a blend of Chenin Blanc, Semillon and Muscat. Expect honey, pineapple and spicy notes with a well-balanced dried apricot and peach taste. R110. It’s not a wine that you can easily get your hands on (it’s mainly sold at the Nederburg wine auctions) but if you can get your hands on the 2008 Nederburg Private Bin Eminence, you’re in luck. This dessert wine has a glorious golden straw hue. If you’re daring enough to open the bottle (we are, we are) it gives aromas of muscat, dried apricots, flowers, raisins and fruitcake. On the palate, expect dried fruit with a slight mint taste. It complements tomato soup, foie gras, cakes, pastries and tarts superbly. Price will vary. A sweet pairing, for those (like us) with a sweet tooth The title of Bill Granger’s latest cookbook certainly captures the essence of this Sydney-based chef’s recipes. Best of Bill captures all 130 of his best recipes alongside mouth-watering pictures. Murdoch Books, R349.99. • Donna Hay understands the pressures of modern lifestyles so she has created savoury and sweet options for fast, fresh and simple dishes. Get hold of her cookbook, Fast Fresh, Simple. Hardie Grant Books, R225. • Sharon Glass has released another great cookbook and its perfect for the months ahead. Effortless Entertaining showcases simple recipes and principles to make entertaining hassle-free. AT V CC, R224. • From a woman for women the Marie Claire Fresh And Easy cookbook is packed with easy, fuss free recipes with seasonal ingredients by Michele Cranston. It’s a beautiful book with foodie pictures that’ll make you drool. Murdoch Books, R239.95. • If you’ve bought a recipe book and none of the recipes work out then fear not with the Australian Women’s Weekly 1000 Best-Ever Recipes From AWW. The recipes have been tried and tested and they are definitely one’s you’ll enjoy, with many classics, healthy and Kitchen crazy! Six cookbooks to keep your tastebuds tingling Three cheers for Michel Morand ... he’s back! For those who wept when Michel Morand had to close the exceptional Auberge Michel ... it’s time to get out those (company) credit cards ... he’s just opened the spectacular new Emoyeni. Perched grandly on the highest ridge in Parktown, it’s housed in an historic building more than 100 years old. Boasting a small but very creative menu which changes often, diners can expect favourites like the Mozambican Tigerburger served with French fries as well as dishes like deboned chicken leg stuffed with truffle mousse , pan- fried foie gras with apple and pistachio chutney, the duo of snails risotto with garlic and parsley pesto and Moroccan style braised Karoo lamb shank with couscous. Open for lunch and dinner Monday to Saturday. Details: 011-544-6900. The talk about town... try out this classic diner With gorgeous old Marley tiles and seventies lamp shades, mismached tables and chairs and a fresh, clean-cut homely feel, Andrea Burgener’s new restaurant is a great treat. The Leopard offers seriously great all day breakfasts (we do love something eggie on a Saturday afternoon after a fun Friday night). The Son of Caesar which has cos, Caesaresque dressing, parmesan and chilli-anchovy is delicious, as is her Kitfo, which is beef rump tartare with traditional Ethiopian accompaniments and Saldhana Bay Mussels in cream, lime, chilli, gineger sauce. Other dishes you should try is the chilli coconut coriander fish soup and Vigour Bowl – slivered raw veggies, sweet-sour chilli, steamed rice, peanuts and shiitake mushrooms and an optional flaked trout. Open Monday to Saturday for late (10am) breakfast and lunch, Wednesday and Friday’s for dinner. 4th Avenue, Parkhurst. Details: 011-447-6012. money-saving recipes. ACP Books, R390. • The Australian Women’s Weekly is ready to give you more cooking tips in The AWW Cooking School. It’s a 700 page recipe book filled with instructions that’ll show beginners to experienced cooks a thing or two. Learn various cooking styles and types of cuisine. ACP Books, R389.95. • The holidays are all about snacking out, and Lazy Lunches by Marlene van der Westhuizen has the perfect recipes for lunches in the garden on hot Summer days or to heat you up on a cold winter day. There are some meals perfect for a romantic date and comfort food. The images just make you want to lick the pages. Macmillan, R143. • Bring out the finest cutlery and crockery, we’ve got recipes to make this festive season! Marlene van der Westhuizen’s cookbook Decadent Dinners has a host of fabulous recipes that will tantalise your family and friends’ taste buds. From hearty meals to delicious snacks, it’s the perfect companion in your kitchen. Macmillan, R143. Cheat a little for your festive parties this year So you may know the Pretoria or Joburg branches of Not Bread Alone, and if you do then knowing there’s a new bakeryin Sandton is probably enough to get you going, but if not, read on. There are all sorts of breads from original white rolls to very European sundried tomato, beetroot or butternut ciabattas or cranberry wholewheat loaves. But as the bakery’s name suggests, bread is not only this bakery’s speciality. If you’re hosting a cocktail party this festive season, head here for your snacks. Think mini beef Wellington, mini pies, mini wraps, mini burgers, Parma ham and brie bites. For your dinner party try the homemade pies, quiches or lasagne. Sample the breakfast bites too and be sure to try the French toast stacks. The cakes are mouth watering, from decadent Bar One and Chocolate Éclair mousse cakes to lemon meringue tart and granadilla cake. We stopped by for a sarmie and we couldn’t resist delving into the confectionary. Think apple crumble with almonds, carrot squares, cranberry and apple muffins, but we couldn’t resist a custard slice. There’s really no excuse for you not to visit this bakery. 59 Protea Road, off Rivonia Road. Details: 011-784-6355. Looking for a domestic worker? www.looklocal.co.za and find them online. Go to classifieds Nannies Gardeners Cleaners 9916/promo IDEA ENGINEE ® S The Theatre presents BOOK NOW! AT COMPUTICKET www.goldreefcity.co.za Opens 8 Dec Limited Run! An Amazing Musical Biography! With every ticket purchased before 19 Dec stand a chance to Terms and conditions apply WIN AN AUDI A3! PETROL CHAIN SAW MS170 R2390 R2295 UMBRELLAS • Amazing Colours In Acrylic Canvas • Wood Or Aluminium. Buy A 1.9 m 2 Polycotton Centre Pole Umbrella ... • LAWNMOWERS • CHAINSAWS • BRUSHCUTTERS • PATIO & GARDEN FURNITURE RIDE ONS PARTS, WORKSHOP & REPAIRS NOW OPEN 9AM - 2PM SATURDAYS N S W E • Weight 3.9 kg • Fitted With 30 cm Bar & Chain MAJORCA SET Includes: 2 Loungers, Cushions & Table R10 750 Innovative Nylon Head Power Output 0.65 kW PETROL TRIMMER FS38 R1495 R1790 • 4.5 HP; 2.77 kW • Cutting Width 46 cm • Large 48 Litre Grass Catcher • Suitable up to: 1 000 m² PACER BRIGGS Q45 PETROL PACER LITE 2200 • 2.2 kW Electric Power • Durable Steel Chassis • Cutting Width 46 cm • Large 48 Lt Grass Box Manufactured in S.A. • Weight 4.1 kg German Quality NOW ONLY NOW ONLY NOW ONLY NOW ONLY • Power Output: 1.3 kW NOW ONLY R1095 PRICED FROM All prices include V.A.T. Valid while stocks last. Subject to change and availability. E. & O.E.

Transcript of Go to classifieds and find them online. N W E …...Sydney-based chef’s recipes. Best of Bill...

Page 1: Go to classifieds and find them online. N W E …...Sydney-based chef’s recipes. Best of Bill captures all 130 of his best recipes alongside mouth-watering pictures. Murdoch Books,

leisure options page 10 noVeMBer 22 - deCeMBer 1, 2011 leisure options page 11 noVeMBer 22 - deCeMBer 1, 2011

From savoury to sweet

Clos Malverne has an excellent idea of pairing some of their wines with homemade ice-cream. For a really decadent treat try choc-chip ice-cream with Clos Malverne pinotage reserve. The bitter chocolate taste brings out the dark fruit flavours of the wine. Try a pistachio ice-cream with the Pinotage, Clos Malverne le Café to bring out the coffee taste. For a taste of Wimbledon (don’t we all wish) trust strawberry and white choc ice-cream to bring out the smoothness of Clos Malverne auret. And if you’re in the mood for something light, think a lychee and lime ice-cream with Clos Malverne sauvignon Blanc to taste the fresh and fruitiness of the wine. We must admit, we’re a little too lazy to make our own ice-cream ... here’s where we cheat. We always rely on Häagen-dazs for some cold creamy indulgence. Try their chocolate chip cookie dough or chocolate chocolate chip and pistachio ice-cream. They also have a marvellous white chocolate and raspberry truffle ice-cream, perfect with the Clos Malverne auret. New on the shelves is chocolate, pralines and caramel flavour, so be sure to scoop it up! Substitute the lychee and lime ice-cream for the Market place’s delectable lemon meringue ice-cream, they also have an irresistible sour raspberry and gooseberry ice-cream. Details: You’ll find Häagen-Dazs at the Super Spar at the Hobart Centre (011-463-2194) and The Market Place in Craighall Park (011-447-8175).

A wine to pair with your sweet treats, the simonsig straw Wine 2009 has a fitting name for its gorgeous golden colour. With a taste of dried pears and caramelised sugar on the palate and a dry finish, it’s fabulous with malva pudding and other desserts. R115.

For the fifth consecutive time Fleur du Cap noble late Harvest 2010 has received a five star rating in Platter’s SA Wine Guide. So what are you waiting for? Get your hands on this sweet wine which gets its name, ‘Noble’ from the raisin-like grapes called noble rots. It’s a blend of Chenin Blanc, Semillon and Muscat. Expect honey, pineapple and spicy notes with a well-balanced dried apricot and peach taste. R110.

It’s not a wine that you can easily get your hands on (it’s mainly sold at the Nederburg wine auctions) but if you can get your hands on the 2008 nederburg private Bin eminence, you’re in luck. This dessert wine has a glorious golden straw hue. If you’re daring enough to open the bottle (we are, we are) it gives aromas of muscat, dried apricots, flowers, raisins and fruitcake. On the palate, expect dried fruit with a slight mint taste. It complements tomato soup, foie gras, cakes, pastries and tarts superbly. Price will vary.

A sweet pairing, for those (like us) with a sweet tooth

The title of Bill Granger’s latest cookbook certainly captures the essence of this Sydney-based chef’s recipes. Best of Bill captures all 130 of his best recipes alongside mouth-watering pictures. Murdoch Books, R349.99. • Donna Hay understands the pressures of modern lifestyles so she has created savoury and sweet options for fast, fresh and simple dishes. Get hold of her cookbook, Fast Fresh, simple. Hardie Grant Books, R225. • Sharon Glass has released another great cookbook and its perfect for the months ahead. effortless entertaining showcases simple recipes and principles to make entertaining hassle-free. ATV CC, R224. • From a woman for women the Marie Claire Fresh and easy cookbook is packed with easy, fuss free recipes with seasonal ingredients by Michele Cranston. It’s a beautiful book with foodie pictures that’ll make you drool. Murdoch Books, R239.95. • If you’ve bought a recipe book and none of the recipes work out then fear not with the australian Women’s Weekly 1000 Best-ever recipes From aWW. The recipes have been tried and tested and they are definitely one’s you’ll enjoy, with many classics, healthy and

Kitchen crazy! Six cookbooks to keep your tastebuds tingling

Three cheers for Michel Morand ... he’s back! For those who wept when Michel Morand had to close the exceptional Auberge Michel ... it’s time to get out those (company) credit cards ... he’s just opened the spectacular new emoyeni. Perched grandly on the highest ridge in Parktown, it’s housed in an historic building more than 100 years old. Boasting a small but very creative menu which changes often, diners can expect favourites like the Mozambican Tigerburger served with French fries as well as dishes like deboned chicken leg stuffed with truffle mousse , pan-fried foie gras with apple and pistachio chutney, the duo of snails risotto with garlic and parsley pesto and Moroccan style braised Karoo lamb shank with couscous. Open for lunch and dinner Monday to Saturday. Details: 011-544-6900.

The talk about town... try out this classic dinerWith gorgeous old Marley tiles and seventies lamp shades, mismached tables and chairs and a fresh, clean-cut homely feel, Andrea Burgener’s new restaurant is a great treat. the leopard offers seriously great all day breakfasts (we do love something eggie on a Saturday afternoon after a fun Friday night). The Son of Caesar which has cos, Caesaresque dressing, parmesan and chilli-anchovy is delicious, as is her Kitfo, which is beef rump tartare with traditional Ethiopian accompaniments and Saldhana Bay Mussels in cream, lime, chilli, gineger sauce. Other dishes you should try is the chilli coconut coriander fish soup and Vigour Bowl – slivered raw veggies, sweet-sour chilli, steamed rice, peanuts and shiitake mushrooms and an optional flaked trout. Open Monday to Saturday for late (10am) breakfast and lunch, Wednesday and Friday’s for dinner. 4th Avenue, Parkhurst. Details: 011-447-6012.

money-saving recipes. ACP Books, R390. • The Australian Women’s Weekly is ready to give you more cooking tips in the aWW Cooking school. It’s a 700 page recipe book filled with instructions that’ll show beginners to experienced cooks a thing or two. Learn various cooking styles and types of cuisine. ACP Books, R389.95. • The holidays are all about snacking out, and lazy lunches by Marlene van der Westhuizen has the perfect recipes for lunches in the garden on hot Summer days or to heat you up on a cold winter day. There are some meals perfect for a romantic date and comfort food. The images just make you want to lick the pages. Macmillan, R143. • Bring out the finest cutlery and crockery, we’ve got recipes to make this festive season! Marlene van der Westhuizen’s cookbook decadent dinners has a host of fabulous recipes that will tantalise your family and friends’ taste buds. From hearty meals to delicious snacks, it’s the perfect companion in your kitchen. Macmillan, R143.

Cheat a little for your festive parties this year So you may know the Pretoria or Joburg branches of not Bread alone, and if you do then knowing there’s a new bakeryin Sandton is probably enough to get you going, but if not, read on. There are all sorts of breads from original white rolls to very European sundried tomato, beetroot or butternut ciabattas or cranberry wholewheat loaves. But as the bakery’s name suggests, bread is not only this bakery’s speciality. If you’re hosting a cocktail party this festive season, head here for your snacks. Think mini beef Wellington, mini pies, mini wraps, mini burgers, Parma ham and brie bites. For your dinner party try the homemade pies, quiches or lasagne. Sample the breakfast bites too and be sure to try the French toast stacks. The cakes are mouth watering, from decadent Bar One and Chocolate Éclair mousse cakes to lemon meringue tart and granadilla cake. We stopped by for a sarmie and we couldn’t resist delving into the confectionary. Think apple crumble with almonds, carrot squares, cranberry and apple muffins, but we couldn’t resist a custard slice. There’s really no excuse for you not to visit this bakery. 59 Protea Road, off Rivonia Road. Details: 011-784-6355.

Looking for a domestic worker?

www.looklocal.co.za

and find them online.Go to classifieds

Nannies Gardeners Cleaners

9916/promoIDEA

ENGINE

E ®S

The Theatre presents

BOOK NOW!AT COMPUTICKETwww.goldreefcity.co.za

Opens 8 DecLimited Run!

An Amazing Musical Biography!

With every ticket purchased before 19 Decstand a chance to

Terms and conditions apply

WIN AN AUDI A3!

PETROL CHAIN SAW MS170

R2390 R2295

UMBRELLAS UMBRELLAS UMBRELLAS

• Amazing Colours In Acrylic Canvas• Wood Or Aluminium.Buy A 1.9 m2 Polycotton Centre Pole Umbrella ...

• LAWNMOWERS • CHAINSAWS • BRUSHCUTTERS

• PATIO & GARDEN FURNITURE• RIDE ONS• PARTS, WORKSHOP & REPAIRS

QUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICE

NOW OPEN 9AM - 2PM SATURDAYSN

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W E

• Weight 3.9 kg• Fitted With 30 cm Bar & Chain

MAJORCA SET Includes:2 Loungers,Cushions & Table

R10 750

• LAWNMOWERS • CHAINSAWS • BRUSHCUTTERS

• Innovative Nylon Head • Power Output 0.65 kW

PETROLTRIMMER FS38

QUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICEQUALITY • SERVICE • ADVICE

• Innovative Nylon Head • Power Output 0.65 kW

PETROLTRIMMER FS38

R1495R1790R1790

• 4.5 HP; 2.77 kW • Cutting Width 46 cm• Large 48 Litre Grass Catcher• Suitable up to: 1 000 m²

PACER BRIGGS Q45 PETROL

PACER LITE 2200• 2.2 kW Electric Power

• Durable Steel Chassis• Cutting Width 46 cm

• Large 48 Lt Grass Box

Manufactured in S.A.

• Weight 4.1 kg• German Quality

NOW ONLY

NOW ONLY

NOW ONLY

NOW ONLY

MS170

• Amazing Colours In Acrylic Canvas• Amazing Colours In Acrylic Canvas• Wood Or Aluminium.Buy A 1.9 mCentre Pole Umbrella ...

• Weight 3.9 kg• Fitted With 30 cm Bar & Chain

• 4.5 HP; 2.77 kW • Cutting Width 46 cm

Q45 PETROL Q45 PETROL

Manufactured in S.A.

• Power Output: 1.3 kW

R1790R1790R1790R1790PACER BRIGGS

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R1095PRICED FROM

All prices include V.A.T. Valid while stocks last.

Subject to change and availability. E. & O.E.