Styled by Salt Rock artist Linka Rasmussen, this festive table is a joyful nod to coastal summers and holiday nostalgia.
Drawing from her latest body of work, Sun Drenched, Linka created a curated, generous tablescape in soft ochres and natural tones, a palette inspired by a decade of KZN sunshine.
Shells, coconuts, yellow ribbons and hand-painted turmeric paper stars bring a sense of whimsy, while layered textures and warm yellow candles add depth without overwhelming the eye. The result? A table that feels full, festive and beautifully grounded in nature.
A feast made for sharing
Ballito’s own Caetlin Potgieter, founder of Private Chef Ballito, crafted a menu that’s as bright and flavourful as the decor itself. Canapés included golden arancini, buttery prawns on blini, and duck breast on rosti with fig and crème fraîche – small bites with big, elegant flavour.
Mains were a coastal celebration: whole roasted fish with orange and dill; mussels in a saffron vinaigrette; a crunchy kale and macadamia salad; broccolini and cauliflower stems with roasted garlic; and perfectly crisp potatoes. Dessert brought festive fun – a pavlova Christmas tree topped with mango and mint, peppermint crisp chocolate mousse, and a litchi-topped vanilla fridge cheesecake.
Pavlova Christmas Tree
You’ll need:
• Printed star templates (3–5 sizes)
• 225 g egg whites, room temperature
• 370 g caster sugar
• 1½ Tbsp cornstarch (tightly packed)
• 2 tsp white vinegar
• 1 tsp grated lemon zest
To serve
• 1½ cups whipping cream
• 50 g icing sugar
• 2 tsp vanilla extract
• 1 cup diced mango
• ¼ cup mango purée
• Mint leaves
Pavlova stars
- Preheat oven to 135°C. Line a baking tray with baking paper and place your printed stars underneath as a guide (or pipe freehand).
- Whisk egg whites to soft peaks. Gradually add sugar, 1 spoon at a time, whisking well between each addition, until thick, glossy and no longer grainy between your fingers.
- Mix vinegar and cornstarch together, then whisk into the meringue.
- Spoon or pipe meringue onto the star outlines, about 3 cm thick, forming several stars in graduating sizes.
- Place in the oven and immediately reduce temperature to 100°C. Bake 40–60 minutes, until a dry crust forms. Do not open the door before 40 minutes.
- Switch off the oven and leave pavlovas to cool completely inside (at least 4 hours or overnight). Store in an airtight container at room temperature.
To assemble:
- Whip cream with icing sugar and vanilla to soft peaks.
- Place the largest pavlova star on a platter, dollop with cream, mango and a little purée. Repeat, stacking smaller stars to form a tree.
- Drizzle with remaining mango purée and garnish with mint.
Tips
- Save yolks for custard.
- Avoid making your pavlova on very humid days.
- Swap mango for seasonal berries or add chocolate and marshmallows for a twist.
The wreath
Coastal Christmas charm
To echo the table’s sunny palette, Linka created a one-of-a-kind wreath using foraged strelitzia leaves, dried oranges, sunflowers and gold bells. Traditional yet refreshed for a coastal Christmas, it’s a piece designed to last – vibrant, natural and full of festive personality.
To make your own, simply layer foraged leaves as a base and build upwards with your chosen elements. Add fairy lights to bring it to life after sunset.
Meet the team
The stylist
Linka Rasmussen
Salt Rock-based artist Linka Rasmussen is known for her warm, earthy palette, natural textures and sun-soaked tropical scenes, all inspired by North Coast living. Her latest series Sun Drenched is a celebration of summer at the sea.
Details: www.linkarasmussen.com; IG: linkarasmussenart; hat: Yay Holiday; www.yayholiday.store; dress: She Loves Sundays; www.shelovessundays.co.za; decor: Homestead Décor; www.homestead-decor.co.za; crockery: Weylandts; www.weylandts.co.za; candles & vases: Love Laugh; www.lovelaugh.co.za
The chef
Caetlin Potgieter
Founder of Private Chef Ballito, Caetlin brings a fine-dining touch to heartfelt, seasonal cooking. With experience from luxury yachts to intimate North Coast gatherings, she creates dishes that celebrate comfort, creativity and connection.
Details: IG: @privatechefballito
Photographs: LIGHT & LARK PHOTOGRAPHY
