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Relying on food to get through this New Year




Rosh Hashanah is usually a time of delicious food shared with precious loved ones and friends, but this year we need to rely on just the tasty treats to get us through this New Year. Sharon Lurie and Lauren Boolkin have given you some delectable foodie options.

Rookie sushi salad

I’m not embarrassed to admit that I battle to make sushi rice: mine always turns out sticky-gritty-mashed something or anything unassociated with the wonderful world of this Japanese cuisine. That was until my granddaughter said: “Bobba, use brown rice, it’s just as good” and she was quite right. Her recipe included a layer of rice on the serving platter, topped with sections of smoked salmon/trout, chopped cucumber, coriander and radish, and sesame seeds. This recipe, however, gives you the opportunity to include other vegetables.

One thing we did agree on was that ready-fried onions (available at many kosher supermarkets) have to be piled, really high, on top of the salad.


3 cups ready-cooked brown short grain rice

1 English cucumber, cut in half, pips removed, and chopped/julienned/sliced on the diagonal

2-3 sticks of celery, finely sliced on the diagonal

250g baby mealies, sliced/chopped (you can use two cups of corn, defrosted)

250g sugar snap peas, sliced in thirds on the diagonal

1 red pepper, deseeded and thinly sliced/chopped

1 green pepper, deseeded and thinly sliced/chopped

1 yellow pepper, deseeded and thinly sliced/chopped

2 carrots, julienned/finely chopped

8-10 sliced/chopped red radishes

½ cup chopped spring onions

100-200g smoked salmon/trout bits

2 avocados – sliced/cubed when ready to serve

100g salted cashew nuts

1 packet dry crushed ramen noodles (optional, but different textures make a salad special!)

Handful of chopped fresh coriander for garnishing

Fried onion rings

½ cup sesame seeds (dry-fried or baked to bring out the flavour and crisp up)


Cook rice as per instructions on the packet.

Allow to cool and place on a serving platter.

Place selected vegetables on top of the rice in rows so that you section off the vegetables. (sliced or chopped depending on how you want your salad to look – I prefer chopped.)

Pour over salad dressing just before serving and finally sprinkle generously with fried onions and sesame seeds.


¼ cup soy sauce

¼ cup lemon juice

¼ cup orange juice

2 tbsp honey

1 tbsp finely grated ginger

¼ cup rice vinegar

¼ cup sesame oil

½ cup sunflower oil

1-2 teaspoons chilli flakes (depending on how spicy you like your food)

Plus sachet of powdered stock from noodles if you are using noodles.

If not, add two teaspoons of powdered vegetable stock.


Shake up all dressing ingredients in a jar with a secure-fitting lid.

When ready to serve, pour the dressing over the salad and garnish with the coriander and cashew nuts, and crumble the optional noodles (crushed in your hand) over the top of the dressed salad.

Finally, sprinkle with fried onion rings.

Serves 8–10

Sriracha and honey chicken

Although Sriracha sauce is quite spicy and one should symbolically eat sweeter dishes over Rosh Hashanah, the honey in this dish does that without making it too sweet.

The glaze on the chicken should be quite dark and sticky with a Thai-flavoured twist. Serve with jasmine rice and peas.


1 chicken braai pack cut into 10 pieces

Little oil for frying

3 cloves garlic

⅓ cup honey

⅓ cup Sriracha chilli sauce

2 tbsp soy sauce

2 tsp rice vinegar or apple cider

3 tbsp sesame oil

Fresh coriander and sesame seeds for decorating


Preheat oven to 170 degrees celcius.

Blend garlic, honey, Sriracha, soy sauce, vinegar, and sesame oil until smooth.

Fry or braai (BBQ) chicken pieces until golden brown.

Place chicken pieces side by side in a single layer in an ovenproof baking dish — not too large or the lovey glaze will evaporate too quickly. Cover with sauce and tinfoil.

Cook for 45 mins to one hour or until cooked through. Remember the chicken is cut into portions so it will cook a little quicker than a whole chicken.

Remove tinfoil and, if the glaze isn’t a lightish brown, then allow the glaze to brown up a little.

Sprinkle with sesame seeds and fresh coriander.

Fruit compôte brȗlée


500g mixed dried fruit, including raisins

4 cups of your favourite fruit juice or juices e.g. mixed berry, grape, apple, cranberry, etc.

1 tsp finely grated fresh ginger

1 tsp vanilla

1 tsp cinnamon

1½ tbsp custard powder dissolved in one cup juice set aside earlier

1 packet vanilla instant pudding

Coconut milk (enough for pudding) — follow instructions on package of pudding using coconut milk instead of milk or water

Brown sugar, enough to cover the ramekin dishes of fruit


Place dried fruit, ginger, vanilla, and cinnamon in a medium-sized saucepan.

Cover with three cups fruit juice, keeping one cup aside for later.

Bring fruit and juice to the boil with lid on.

As it starts to boil, reduce heat and allow the fruit to simmer, covered, for 15-20 minutes until the fruit is soft.

Dissolve custard powder in the cup of juice set aside earlier, and slowly add to fruit while it’s simmering. Keep stirring carefully as you add the custard juice so that it doesn’t get lumpy.

Allow fruit to continue simmering over low heat for another 10 minutes until it thickens.

Remove from heat and allow to cool then refrigerate.

Beat instant pudding with coconut milk until firm.

Remove fruit from the fridge and place in small ramekin dishes or in a single ovenproof dish.

Cover with a layer of firm vanilla instant pudding, about 1-2 cm.

Top with: A generous sprinkling of brown sugar, then caramelize it under the grill on the top shelf, watching all the time to ensure it doesn’t burn. Or you can use a blow torch, carefully!

Kreplach soup

Kreplach have been around since medieval times. They originated in Eastern Europe, and can be filled with meat, chicken, or cheese. They are traditionally eaten at the start of the Yom Kippur fast, on the seventh day of Sukkot, and on Purim.

Don’t be nervous to make them. Start by making your dough thicker, and as you get better at them, roll your dough thinner and thinner. If you are lucky enough to access wonton wrappers, you’ll have your kreplach done in a jiffy.


2 jumbo eggs

1¼ cup flour

¼ tsp salt

100g mincemeat flavoured with 1½ tsp chopped onion, ¼ tsp salt, and a pinch of pepper


Place the sifted cake flour in a bowl, and add the salt. Stir in the lightly beaten eggs, and mix with a fork until a dough forms. Roll the dough into a ball, and rest it covered with plastic wrap for 30 minutes. Flour the board or countertop and your rolling pin well, and roll the dough out as thin as you can get it. Make sure the board is well floured underneath. Using a sharp knife, cut the dough into squares 7cm by 7cm.

Place a small blob of meat in the centre of each square. (Tip: don’t put meat into all your squares until you have the hang of the folding.)

Form into triangles by bringing the two sides together, and then the bottom up. (Shape into half moons if this is going to put you off making the kreplach!)

Flash freeze these for an hour uncovered, and then put into a Ziploc ready to pop into the boiling soup. When you cook the kreplach, make sure your soup is boiling. They are ready when they float up to the top of the pot.

Pavlova Grazing Board

This must be the most spectacular, simplest dessert ever invented. A special fellow foodie WhatsApped me a picture of a pavlova grazing board, and I’m now obsessed. The PGB went viral when Shalini Nestor posted a photo on her Swish Biscuits Instagram towards the end of last year. Feel free to put whatever your family loves on the board. I have included a pavlova recipe, but honestly, the bakeries in Joburg have gorgeous readymade ones. Similarly, Staffords makes a perfect bottled lemon curd which is kosher and parev.

Mini pavlovas

12 egg whites at room temperature

660g castor sugar

Preheat your oven to 120 degrees. Place the egg whites into a very clean bowl. Beat until frothy, then gradually add the sugar. Beat until the meringue is thick.

Using a spoon, plop the meringue onto a paper-lined baking sheet in rounds. It helps to draw the rounds with a pencil and teacup (the teacup for sizing), but make sure the leaded side is on the underside. Using a spatula, make peaks up the sides. Bake for 1½ hours, and then switch off the oven and allow them to cool.

Suggested ingredients

Lemon curd

Pomegranate seeds




Granadilla pulp



Lisianthas and roses to decorate

Fenugreeked lamb shoulder for Rosh Hashanah

Fenugreek is one of the earliest traditional foods of Rosh Hashanah. It’s a plant indigenous to Southeast Asia and the Middle East. I have included some carrots as these, too, are a symbolic food eaten on Rosh Hashanah. The baby potatoes are there because they are delicious! The lamb is best marinated the day before cooking. It freezes well, and can be made the day before, sliced, and warmed. Start early, as it cooks for a long time.


1 lamb shoulder

2 lemons

4 garlic cloves

1 tbsp paprika

1 tsp cumin seeds

½ tsp fenugreek seeds

1 pkt mint leaves

1 pkt coriander

4 tbsp olive oil

4 carrots peeled and thickly sliced

1 head of garlic cut in half horizontally (don’t worry, you’re wearing a mask)

Salt and pepper


In a dry pan, toast the fenugreek and cumin until fragrant. Grind in a pestle and mortar. Zest the lemons, and place them in a food processor with the ground spices. Squeeze the lemons, and add the juice to the processor with the olive oil, fresh herbs, garlic, salt, and pepper. Grind these all together to make a paste.

Massage the paste into your washed and dried meat making sure to get into all the crevices. I like to stab the meat a bit with a sharp knife before spicing! Marinate overnight.

Preheat your oven to 180 degrees, and place the lamb into the oven covered. Baste every hour. After two hours, add the carrots, garlic head, and potatoes, and reduce the temperature to 160 degrees. Continue cooking the meat for another two hours, uncovering your dish for the last half hour. If there is insufficient gravy to baste, add one beef cube dissolved in a cup of boiling water, but I rarely need to do this. Serve surrounded by the vegetables garnished with lemons and rosemary.

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What to do with your children during the holidays



This year, many of us are staying home or looking for activities for our children that will be COVID-19-safe. While we can’t list all the activities in and around South Africa, here are some to help out.


Camp Gan Yisrael: Day camp for children aged 3 to 12 years old. From 7 to 18 December. With the motto, “Making Jewish kids happier, and happy kids Jewisher”, Camp Gan Yisrael is more than a break from the school routine or an opportunity for mom to breathe during the holidays, it runs a comprehensive programme aimed at strengthening body and soul, providing your child with a stimulating holiday of fun and excitement along with friendship and meaningful educational experiences.. Due to COVID-19-prevention guidelines, Camp Gan Yisrael has to limit its intake. For more information, visit or email

Betar hike: 10 and 20 December, Linksfield Ridge, 08:00 to 12:00. Join Betar for a guided tour of Linksfield Ridge. Includes free hand sanitiser, snacks, and beverages. All ages welcome, including beginners. Call 082 857 9169 or email

Netzer day camps: Offering programmes and outings in and around Johannesburg, Cape Town, and Durban, as well as some online programming to bring its regions and internationals together. The machaneh experience includes components of fun adventurous outings, Netzer programming, Netzer ma’amadim/services, online programming and services, as well as daily educational content. All programming and outings will be carried out in open, outdoor, and/or well ventilated spaces. Everyone will be required to keep a social distance and wear masks at all times. Temperatures will be taken on arrival, and sanitiser will be distributed and will be available at all times. Go to to sign-up and to get more information.

Habonim summer day camps: In Johannesburg from 14 to 18 December, and in Cape Town from 21 to 24 December. Our week-long activities promise to be the most fun, educational, and safe way to spend your December holidays. Habonim is excited to be able to host meaningful programming for our chaverim this December in spite of the global COVID-19 pandemic.

Johannesburg day camps take place at King David Linksfield Primary School and in Cape Town at the Glen Green Point Sports Centre. Themes relating to Israel and South Africa are explored in depth as hundreds of children gain a sense of self and Jewish identity coupled with a more critical and pro-active look at the challenges facing us and our surroundings. Children return home every day with a strengthened value system, a stronger belief in themselves, and as confident young adults. Email, or call our Johannesburg office on 011 786 7046.


Festival of Lights Joburg Zoo 2020: 22 November 2020 to 3 January 2021. Joburg Theatre in association with the City of Johannesburg’s Joburg Zoo, City Parks, and City Power present the second annual Festival of Lights featuring an enchanting collection of illuminated life-size animal characters and classical entertainment, food, and a craft night market for visitors to the Joburg Zoo. Patrons can enjoy a tranquil walk in the zoo on a designated lit route away from the animals under trees decorated in enchanting lights. The Joburg Zoo Festival of Lights offers patrons entertainment and a night out at the zoo for all ages.

Happy Island Waterworld: 27 November 2020 to 31 January 2021. South Africa’s largest water park is packed with fast-paced slides, rubber tube rides for all ages, and features the biggest wave pool in Africa. The family-friendly venue offers world-class water entertainment such as the exhilarating gravity loop, rainbow slide, and typhoon rides. The lazy river and massage pools offer a more relaxing water activity. The enormous wave pool measures a colossal 20 000m2, equipped with hydraulics that generate ocean-like waves at regular intervals. Lifeguards are constantly on duty to ensure the safety of visitors. Venue: Happy Island Waterworld, 106 Lake View Drive, Muldersdrift. Time: 09:00 to 18:00. Cost: various.

Roald Dahl’s Fantastic Mr Fox: 28 November 2020 to 23 December 2020. On at the National Children’s Theatre’s new outdoor theatre with all COVID-19 protocols observed. This show is suitable for children aged three and up. Bring along sunscreen, a sun hat, umbrella, picnic basket, and a blanket. Venue: National Children’s Theatre, 3 Junction Avenue, Parktown, Johannesburg. Time:  09:30 daily Tuesday to Sunday, and 16:00 on Fridays and Saturdays. Cost: R120.

White-water rafting on the Vaal River near Johannesburg: Ready to take on the raging white-water rapids of the mighty Vaal? Trips ideal for beginners, family outings, and adrenalin junkies. For more information: or call 082 924 4060.


Noordhoek Farm Village: There is so much on offer for families at Noordhoek Farm Village, made up of the Foodbarn (one of the only fine-dining restaurants in town that welcomes kids), Café Roux, the Toad in the Village restaurant, two pubs, and a fantastic children’s playground. There are large open spaces for children to run around while adults relax and enjoy a great meal or do some shopping at the funky shops. Website:

The Company’s Gardens: Children love the Company’s Gardens and it’s easy to see why. There are so many open spaces for them to run around in, and they get to feed the squirrels! Even most adults get a kick out of the adorable creatures. Buy a bag of peanuts for the squirrels from the vendors at the entrance, take a leisurely stroll through the gardens, and end it off with something to eat and drink at the great Company’s Garden restaurant. Website:

The Palms Market: Every Saturday, there’s another Woodstock market that unfolds (the other – more popular – one being the Neighbourgoods Market) which offers a variety of things to see, do, and eat for the whole family. The idea is that it’s a platteland atmosphere within urban Cape Town. There’s a great variety of food (think homemade pies, marmalades, gourmet mushrooms, gourmet sandwiches, and much more) and often some live music taking the stage. The kids will love the unpretentious, relaxed set-up of everything, while the older ones will enjoy the variety on offer. Website:

Go karting: Kenilworth Karting has been around for quite some time and is the perfect spot for those who want some friendly petrolhead competition. Older kids in the family can challenge their folks to see who can set the fastest lap time or who can complete the most amount of laps in a set amount of time. There is also a track at Century City. Website:

The Clay Café: Get the whole family together for this one! At the Clay Café in Hout Bay, children and parents get to spend the day painting crockery that you can take home. The staff at the Clay Café will be on hand to help everyone with techniques so that everyone creates their very own masterpiece. The restaurant serves up delicious meals throughout the day. Website:


Aerial cable trail – Karkloof Canopy Tours: Karkloof Canopy Tours offers the unequalled experience of ziplining in the indigenous Karkloof Forest. Safely harnessed in mountaineering equipment and under the close supervision of a professional team of guides, prepare yourself for a Tarzan and Jane adventure that will take you among the birds and monkeys of this magnificent forest. Call 033 330 3415.

uShaka Marine World – aquarium diving and scuba diving: uShaka Marine World offers adventurers three unforgettable experiences. The Snorkel Experience: see myriad silvery fish flash only millimetres from your face as you float lazily around the snorkel lagoon, or dive through the Phantom Ship, where you will be able to spot the long-lost treasures from the cargo ship wreck, including a Willy’s Jeep believed to be from World War II, but beware, you may come face to face with a shark! Bring only your swimwear and a towel, as we provide you with a buoyancy vest, mask and snorkel. The Xpanda Shark Dive: With nothing but the Xpanda cage between you and the sharks, you can test your courage by enduring a close encounter with Ragged Tooth sharks circling your cage and enjoy seeing Brindle bass at close range. The Oceanwalker Experience: uShaka Marine World is the only place in South Africa where you can walk among the sea’s beautiful creatures using the innovative Oceanwalker device. The Open Ocean Tank has magnificent marine life such as rays, sand sharks, tuna, and pompano, and to think you don’t need a diving qualification to enjoy a walk inside uShaka Marine World’s largest exhibit! Guests aged 12 years and above welcome, from Wednesday to Sunday throughout the year. Contact: 031 328 8000.

Beach Horse Rides: Spend a morning on a Beach Horse Ride in Durban and you will know exactly what we are talking about! We offer exhilarating horseback beach adventures on the beautiful Reunion Beach in the south of Durban. From seven to 70 years old, and total novice to experienced riders can join us. Contact: 084 467 0752.

Kite surfing – Surfers Ballito Bay: At Surfers Ballito Bay we offer instruction by International Kiteboarding Organisation-qualified instructors, and whether you are eight or 88, our courses will provide you with the skills that you need to tackle the wind and waves. Contact: 032 946 0018.

KwaZulu-Natal Sharks Board boat tour: While in Durban, why not stop by Umhlanga and join the KwaZulu-Natal Sharks Board crew for a boat tour on an early morning? Enjoy watching the safety system at play and learn about sharks, and you may even get to see dolphins, turtles, and rays. Contact: 031 566 0400.

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Layers of history and mystery in delicious ‘Jodetert’



It’s a showstopper of a cake – pancake-thin baked biscuits layered with homemade custard, piled high in a way that’s pleasing on the eye and the appetite. It’s called a “Jewish custard tart”, but it’s most commonly known as a “Joodsetert”, “Jodetert”, or “Jodetort” in the Afrikaans community, where it’s a favourite at bake sales and celebrations. So why don’t South African Jews know about the cake that’s named after us?

Jewish caterers across the country say the recipe has never crossed their tables. “This is the first I’ve heard of it. In the 40-odd years of being in this industry, it’s never been requested, offered, or discussed,” said restaurant owner Michael Wener in Cape Town.

Chefs Sharon Glass in Johannesburg and Linda Nathan in Durban echoed the sentiments. Jodi Chait in Cape Town responded positively, saying “I make this all the time!”, but she didn’t inherit the recipe from her mother or bobba. Rather, she was told about it by her dentist, who is Afrikaans. She still follows his recipe today.

Responding to a post on Facebook, Lynette Cronje and Charlotte Smith told the SA Jewish Report that growing up in Pretoria and East London, Jodetert was a favourite in their homes.

“My Afrikaans grandma always used to bake this. It was her star recipe, and she passed it on to me,” says Smith. “Her recipe was handwritten. I think she probably got it from her local women’s organisation or a friend or family member. Her Jodetert was the favourite at the tuisnywerheid [home industry store].”

Cronje’s story is almost identical to Smith’s, and when both women asked Jewish friends if they had heard of Jodetert, they hadn’t. Cronje landed up bringing one all the way from Pretoria for her Jewish friend to try.

When Small Jewish Communities Association National Director Rabbi Moshe Silberhaft asked Jews living in country communities if they had made or heard of Jodetert, all but one said they hadn’t. “The one coffee shop in Bethlehem makes Joodsetert, and others in Bethlehem make it too. We always said we’ve never heard of it or made it. We find it very strange,” says Lauren Klevansky.

Megan Furniss wrote a blog post in 2016 describing how she had known her husband “for almost 13 years, and over those 13 years, he has told me about his most favourite dessert, a thing called Jewish Tart.” He came from an Afrikaans background, and “his ouma and mom made it for him on very special occasions, and it was his best thing. I have never heard of or seen a Jewish Tart, so I thought maybe his strange and wonderful family had given something this name, and they were the only ones.”

Furniss subsequently made the cake, but it was “a disaster”. She suggests that the recipe may have been named for Jews whom Afrikaans-speakers interacted with.

In response to Furniss’ post, Ronni Israelstam wrote in 2018 that he went to an excellent Afrikaans-owned bakery in Joburg, and they had miniature Jodeterte for sale. “It got me searching for the origins amongst my ‘boereJode’ and Afrikaans friends. They had all heard of it, and many had recipes from grannies, but no one could explain the origin. As a Jewish person, I’ve never come across this confectionery, so I’m really puzzled.”

Some in the South African Jewish community say they know of a similar cake, called a Napoleon or a Tort Medovik, and that their mothers or grandmothers baked such a cake. Writing from Lithuania, Nida Degutiene told the SA Jewish Report, “After reading the recipe, I’m confident that this is a Napoleon – the iconic cake baked in Lithuania for more than 100 years. The only addition to the recipe is one layer of cranberry jam. Without Napoleon Cake, any celebration, wedding, or family gathering wouldn’t be possible,” she says.

Degutiene is “more than certain” the Napoleon Cake was made by Jewish women in Lithuania and taken with them to South Africa. She spoke to Professor Rimvydas Lauzikas, the leading expert on culinary history in Lithuania, who said that the Napoleon Cake was created in Russia in 1912 by a French chef to celebrate the 100-year anniversary of the so-called Patriotic War or French invasion of Russia.

Lauzikas says the recipe could have travelled along with Jewish families from Lithuania to South Africa, in particular from larger cities, as wealthier members of society often had French chefs who may have made the Napoleon Cake.

However, “The problem is that neither Tort Medovik nor Jodetert nor anything similar appear in South African Jewish community cookbooks,” says Gavin Beinart-Smollan, a food historian and archival researcher for the course “A Seat at the Table: A Journey into Jewish Food” at the YIVO Institute for Jewish Research.

“I haven’t come across anything resembling these recipes in my own research on these cookbooks,” he says. “And the cookbooks certainly do include Litvak baked goods and sweets that Jewish immigrants brought with them – teiglach, pletzlach, imberlach, and so on. So even if Jodetert did originally come from Jewish immigrants to South Africa, it was likely never something that was particularly widespread amongst Jews.” Asked if Jodetert could have been an Afrikaans recipe named for Jews, Beinart-Smollan says this is plausible.

And yet, the Jewish connection remains there – a link as thin as the biscuit bases it features. In her meticulously researched story, “Putting the Jew back into Jodetert” in Daily Maverick on 23 October 2020, food writer Dr Anna Trapido found a recipe closely resembling Jodetert but listed as a Napoleon Tort in the Kitchen Stories community cookbook published in 2018 as a fundraiser for the Ohr Kodesh Congregation, Beit Shemesh-Mateh Yehuda, Israel.

The recipe was supplied by Leningrad-born émigré Stella Shurhavetsky. “Her layers are made using the same ingredients and virtually the same quantities that South Africans use in a Jodetert,” writes Trapido. “Mrs Shurhavetsky also offered a theological explanation for the seven layers in her recipe. Seven represents the seven species, the seven days of creation, the seven laws of Noah, and the seven times Israelites encircled the walls of Jericho. In South Africa, the meaning has been lost but the number remains”. As one Free State baker observed, “I don’t know why, but I just do it that way. It’s seven because it has always been seven – that’s what my ouma did.”

For now, the recipe remains a treasured heirloom in Afrikaans households – and a way for Jewish and Afrikaans communities to connect.

“I grew up eating Jodetert at all the special functions on my mother’s side of the family. My grandmother used to make it especially for my uncle, it was his absolute favourite. This photo is taken from my mother’s ancient cookbook,” wrote Maché Myburgh on her food blog in 2014, sharing an image of a typewritten recipe in Afrikaans.

“No one knows where it comes from. It’s called a Jewish Custard Tart, but nowhere else in Jewish cooking do we see anything like it. It’s not typically boerekos [Afrikaans food] either, since it’s a bit more intricate in construction.”

When contacted by the SA Jewish Report six years after writing this, Myburgh becomes emotional. “We follow my gran’s Jodetert recipe, and we just found out this afternoon that she isn’t well – she may not make it to her 90th birthday in January. It would be such an honour to share her recipe with you.”

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Back to Work



So many in our community have lost their jobs since the onset of lockdown. We have invited people in this position to send in their details so we can help them find work. Here is our fourth group:

Name: Glenn Bloch

Education: Matric (King David High School Linksfield); BA Fine Arts (Wits); VEGA Diploma

Experience: Photographer, Cinematographer, and Graphic Design

Looking for a position in: Food and Product Photographer, Wedding and Event Photographer, Commercial and Portrait Photographer, Videography, and basic Graphic Design

More information: I am a Videographer and Photographer, specialising in conceptual, fashion, glamour, corporate, food, beverages, fine art, and events of all kinds. I shoot for the love of film, photography, people, the conceptual and special events, and am fully dedicated to helping you with shooting all the content needed for you or your brand.

Current location: Johannesburg

Willing to relocate: Yes

Email address:

Name: Stuart Kolman

Education: Matric (Eden College)

Experience: Sales, customer care, or willing to learn new things

Looking for a position in: Sales, customer service, or willing to learn new things

Current location: Johannesburg

Willing to relocate: No

Email address:

Name: Marcelle Bloom Ravid

Education: BA Honours Archaeology (Hebrew University); first year Communications (Unisa); Certificate in Journalism (Damelin)

Experience: Communications Specialist

Looking for a position in: Full-time position in communications and/or clientele for full-service communications agency

More information: I am an experienced communications practitioner with many years of wisdom in the corporate, government, and non-profit sectors, both locally and internationally. I also run my own agency, serving clients with the full-house of communications. I have extensive writing skills, landing press coverage for clients in print and broadcast outlets, globally. Fourteen years as a City Councillor have honed my inter-personal skills.

Current location: Johannesburg

Willing to relocate: No

Email address:

Name: Barry Cohen

Education: Matric (SACS); Law degree (UCT)

Experience: Management, NPO, Marketing, Sponsorship, Event management, Law

Looking for a position in: CEO, Managerial, Marketing, or Consulting

More information: Developed overseas video chain, headed divisions at SuperSport and the Rugby Board, CEO CANSA, Museum operator, Author

Current location: Cape Town

Willing to relocate: Yes

Email address:

Name: Harrold Nochomovitz

Education: Career was as a professional photographer

Experience: Harrold is a gentlemen that is sober of habits, fit, and reliable. Looking for employment as a driver, or any other type of work. Seeking employment desperately.

Looking for a position in: Office, admin, clerical, transport

More information: Photographer for many years, and also a driver with a valid PDP licence.

Current location: Johannesburg

Willing to relocate: No

Email address:

Name: Brenda Miller

Education: Matric (Anchor College); Dale Carnegie course; MAG computer course

Experience: Sales Representative for different/all products.

Looking for a position in: Sales Representative

More information: Thirty years experience in selling 9-carat and sterling silver jewellery, cufflinks, and fashion accessories. Very determined, hard working, loyal, and service orientated. Good working relationship with customers. Will go the extra mile for them. Honest and willing to learn new products to sell.

Current location: Johannesburg

Willing to relocate: No

Email address:

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