Last week on June 8, I attended a Plasma launch on behalf of the South African National Blood Service (SANBS) at the Gold Reef City’s hotel and conference centre. After the launch and a delicious lunch at Barney’s Restaurant, Colin and I enjoyed a wonderful stroll around the bottom end of the theme park, but I honestly now know why. The park was spotlessly clean, we didn’t see one piece of dropped litter. The gardens were immaculate and the buildings beautiful as well as the chapel with its extensive garden area which was perfect for taking wedding photos. The staff complement must be enormous and of course all the rides have to be well kept and serviced.
We’ve not been to Gold Reef City for many years and I can’t begin to tell you how we enjoyed ourselves. It was one of those perfect winter days with bright blue sky and sunshine and as we took in what the park has to offer. I think the price is R215 per person, you’ll have to check, but that is for some of the rides as far as I know and for non-rider you’ll pay R125 per person.
To enjoy a wonderful few hours, as we did, it will cost you an entry fee but what a fab time you can have. Get a few friends together, walk around, stop for a relaxing lunch (obviously you’ll pay extra for this) and enjoy a late afternoon cocktail! And the best news is, it’s right here on our doorstep. All in all, great value for money. Well done Gold Reef City Theme Park, you are a definite asset to Johannesburg South.
Burgandy and green
As well as the usual colours in clothing, I see burgandy and green are “in” colours for the winter season. I browsed the stores last week and popped into Edgars, Truworths, Foschini and Woolworths and they all have some gorgeous buys. Woolworths, for me, is still the best value for money but there are some great bargains at the other shops.
Extra delicious breakfast treat
Extra Bananery Banana Loaf – makes 1 loaf (22 x 10 cm tin)
Ingredients
25g rolled oats
4 overripe bananas
200g self-raising flour
50ml maple syrup
25g unsalted butter, melted
50ml olive oil
Pinch of salt
Method
Preheat the oven to 180C and line a 22 x 10cm loaf tin with baking parchment. I make sure that the paper overlaps a little bit, which makes it easier to remove the baked loaf from the tin.
Scatter about a third of the oats in the bottom of the loaf tin. Cut one banana up into ½ cm thick rounds and lay them out in an even layer on top of the oats.
Peel and roughly mash the remaining bananas in a large bowl. Add the flour, maple syrup, butter, olive oil, salt and remaining oats and stir everything together until well mixed to a soft dropping consistency. Carefully pour the mixture into the loaf tin on top of the bananas. Spread out evenly with the back of a spoon and bake in the oven for 45 minutes.
Once cooked, remove from the oven and allow to cool a little in the tin before lifting out and leaving to cool a little more. This loaf is delicious served warm or cold and stays at its best for one to two days in an airtight container. (Taken from Lorraine Pascale’s cookery book – A Lighter Way to Bake)
That’s it for this week. Shop till you drop!
Julie
