Surfing Today, With Rip Curl – Matt McGillivray, The Giant Killer

Surfing Today, With Rip Curl – Matt McGillivray, The Giant Killer

JBay surfer Matt McGillivray had, on paper, the slightest chance of making it past the Mid Year Cut on the Championship Tour of surfing. He was on the cusp, but he had to do well and beat several higher placed and more experienced surfers.

He was aiming for a semi-final berth at Margaret River, Western Australia. This would equal his best performance ever at a Championship Tour event. He had previously made a semi-final at Margaret’s when they last surfed the event, pre-covid.

The waves were massive for the contest. When the waves get huge, the luck factor plays a more significant part than usual. There are more chances of things going wrong by getting caught inside by a massive set, breaking a board, or choosing the wrong wave. This could result in a lengthy delay in getting back out to the backline. In a 40 minute heat, these delays could mean the difference between winning or losing.

Matthew McGillivray at the Margaret River Pro. (Photo by Matt Dunbar/World Surf League)

Matt surfed with style and power. He looked very much at ease, with the experience gleaned from surfing at Supertubes for so many years.
Eventually, it came down to one wave. Matt was up against Kanoa Igarashi in the round of 32, and he needed to make the quarters to keep his dream alive. So he took off on a huge wave, and while it wasn’t very glamorous, he threw all he had into it and carved up this monstrous face to hit the lip.He somehow managed to connect with the lip and disappeared amongst a maelstrom of white water. Then, he emerged, got a 6.83 on the scoreboard and won through to the quarterfinals.

Matthew McGillivray of South Africa after surfing in Heat 4 of the Elimination Round at the Margaret River Pro at Margaret River, Australia. (Photo by Aaron Hughes/World Surf League)

By making it, he faced his Rip Curl teammate Sam Pupo. He ended up higher in the rankings than his other teammate Owen Wright by defeating Pupo. That one wave saw Matt into the right side of the cut-off and through to surf in the rest of the events for the year. At the same time, Owen Wright was eliminated and knocked off the elite Championship Tour.

The lineup at the Margaret River Pro. Big surf and big opportunities. (Photo by Aaron Hughes/World Surf League)

This means that Matt is a starter at the Corona Open JBay, but he is first off to the jungles of Java for the G-Land Pro. Good luck, Matt!

FOSTER Update  by Matt Gennrich

FOSTER Update by Matt Gennrich

6 May 2022

Walking the many trails in our 4 FOSTER Reserves, I am often stopped by people enjoying a walk or casual cycle who want to compliment FOSTER on how great the reserves look and how well maintained the paths are. This, of course, does not happen on its own. 

Our reserve management team, led by Dave Bomer, is hard at work every day to maintain the trails and work on our alien bush clearing project. 

This is funded by a group of concerned residents in the greater St Francis area who have made substantial donations to FOSTER.

The one photo shows the team at work in the Cape St Francis Reserve, whilst the other gives one a sense of the extent of the work that they have done in often remote and challenging terrain that is difficult to reach. All the brown/grey patches are now dead rooikrans trees.  

We believe that when the project is concluded, we will have some of the country’s only nearly alien free reserves. Thank you to our generous supporters who wish to remain anonymous at this stage. Should you want to have a guided walk to see the work that has been done, please send an email to mattgennrich3@gmail.com.

FOSTER received a pleasant surprise last week when we were advised that Rotary was making an R10 000 donation to help maintain the reserves. The money will primarily be used to improve the flow near the lighthouse parking, making it safer for pedestrians and cyclists and doing some work on the trails. Thank you to Rotary for including FOSTER in their list of organisations that have benefitted from their fund-raising efforts, including the highly successful Wine on Water.

Pictured in the photo are FOSTER Volunteers Matt Genrich and Trevor Gascoyne, together with Rotary members Ivan Beaumont, Lindsay Pearson and Errol Burman, discussing the donation at the Seal Point Nature Reserve.

More good news is that new signage will shortly be erected at all the main entrances to the reserves. These signs will include maps of all the trails and make it easier for people unfamiliar with all the paths to enjoy the reserves.

Lastly, we are looking forward to the FOSTER Jol planned for Saturday 28 MAY. Online tickets are available (R200 for Adults and R100 for children) on Quicket. Physical tickets can be bought at the Cape St Francis Resort from next week. A quality T-Shirt is also available for R250. Your ticket includes a potjiekos meal, and three local bands will entertain you.

 

 

 

Property News You Can Use, presented by Harcourts

Property News You Can Use, presented by Harcourts

Turning Technology Into A Real Estate Partner

Being an estate agent is often described as one of the loneliest careers in the world. So much of your day is made up of you making magic happen on your own. Even though we try and create a welcoming and community-based environment as property companies, solo work is how the property business is. Unfortunately, COVID also did no favours in this regard, and many agents felt even more isolated.

Recent studies by global research company Forrester explain that; “in our recent research, we have demonstrated how a future-fit tech strategy gives your company the foundations for customer and business success. And we have determined that customer-obsessed companies grow 2.5 times faster than others. In addition, creativity — finding new solutions to old problems and making breakthroughs to new business models, new products, and new ways of working — gives you the power to differentiate and grow.”

Our clear focus on innovation and technology is designed to transform the experience of our clients and equip our agents with future-focused tech. By integrating agents’ business plans with successful technology and digital products and services, we have found that they can shed some of the responsibility to these systems, acting as business partners.

Our Harcourts systems for agents are continuously developing and are already renowned as one of the world leaders in real estate technology development. Agents have access to incredibly advanced client tracking software and marketing information and material. This not only becomes a fierce admin solution for your real estate business but similarly becomes your marketing partner.

In the modern real estate environment, marketing is an essential arm of your strategy. Our agents welcome technological advancement for our clients and property specialists. When that mind shift happens, and tech is seen as a business partner, the world becomes your
oyster.

Marsha.

Whats On At The SUPERSPAR

Whats On At The SUPERSPAR

Mother’s Day

It’s Mother’s Day on Sunday, 8 May. We have a wonderful recipe for a leisurely brunch that you can make for your extraordinary mom.

CHORIZO AND POTATO TORTILLA

Serves 6

INGREDIENTS

  • 3 Tbsp SPAR olive oil
  • 10 SPAR Freshline baby potatoes, sliced into 5mm-thick slices 
  • 1 link (about 225g) SPAR chorizo, cut into 5mm-thick half-moons 
  • Salt and freshly ground black pepper
  • 1 SPAR Freshline red onion, roughly chopped 
  • 6 SPAR eggs
  • ½ cup (125ml) SPAR cream
  • Finely grated zest of 1 SPAR Freshline lemon
  • 1 disc SPAR feta, crumbled 
  • A handful or 2 tbsp chopped SPAR Freshline basil, chives or parsley 

METHOD

  • Heat the oven to 190°C.
  • On medium-high heat, heat the oil in a large frying pan.
  • Fry the potatoes until cooked and golden-brown – it should take about 8 minutes. Season well while they are frying. 
  • Add the chorizo and onions, and fry for 3-4 minutes until the onion softens. 
  • In a bowl, whisk the eggs, cream, lemon zest, and half a teaspoon of salt and pepper, then stir in the feta and herbs. 
  • Spoon the fried potato mixture into a deep 20x25cm oven tray lined with greaseproof paper, pour the egg mixture over, pop in the oven and bake for 25 minutes, until golden brown. 
  • Cut into six slices and serve hot or warm.

 

TOPS Specials 

This is not really about Mother’sMother’s Day, but should the mom in your life enjoy a quiet glass of wine with dinner, a Flying Fish, or something a little bit more substantial, some excellent specials are going at TOPS. These specials are running for the whole month of May, from 10 May until 4 June. 

How To Stop Wasting Food

A quick step by step guide, presented by SUPERSPAR, on how to quickly stop wasting food, 

 

Starting from scratch 

One of the best ways of cutting down on food wastage is to start at the beginning: a carefully considered shopping list. It keeps you focused and stops you from buying unnecessary products. Still, you can also consider what is seasonal, local, and on discount.

Storage is king

Incorrect storage is a primary culprit of food going to waste. For example, some veggies love being stored in the fridge, while others love being in a dry, dark cupboard. So first, research the things you buy and how to maximise their lifespan. Then, take it one step further and apply the FIFO (first-in, first-out) method. By keeping items close to expiration near the front of the fridge or cupboard, you remain more mindful about what to use first.

Labels matter

Expiry and sell-by dates can sometimes be misleading. Many people believe that once a product has reached these dates, it must be tossed immediately. Meat aside, these dates show customers when the food is at its best and safest to eat, but products like grains and fruits might still have a few more days in them. If the product still smells and feels good, chances are it will still taste good and be perfectly fine to eat.

From garbage to treasure

Stop! Don’tDon’t throw away those off-cuts. Whether it’s from meat or vegetables, off-cuts can be treasures. Stems and peels can be great for making a tasty soup, while meat and fat can be used to create a hearty and flavourful stock.