{"id":41669,"date":"2025-12-09T12:57:57","date_gmt":"2025-12-09T10:57:57","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=41669"},"modified":"2026-03-20T14:44:03","modified_gmt":"2026-03-20T12:44:03","slug":"local-flavours-festive-tables","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/12\/09\/local-flavours-festive-tables\/","title":{"rendered":"Local flavours,  festive tables"},"content":{"rendered":"<h3><strong>Some of our favourite North Coast chefs share their must-try dishes.<\/strong><\/h3>\n<h4><strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-41677\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab-383x400.jpg\" alt=\"\" width=\"244\" height=\"255\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab-383x400.jpg 383w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab-402x420.jpg 402w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab.jpg 630w\" sizes=\"auto, (max-width: 244px) 100vw, 244px\" \/><\/a>Zainab and Faatimah Paruk &#8211; Chocolate Chilli Chefs<br \/>\n<\/strong><\/h4>\n<p><strong>Chocolate Chilli Chefs<\/strong><br \/>\nSisters Zainab and Faatimah Paruk of Chocolate Chilli Chefs are known for their beautifully styled, flavour-packed menus for weddings, events and intimate celebrations. Their Symphony Hummus Bowl is a crowd-pleasing graze-table hero. It\u2019s fresh, colourful and ready in minutes.<\/p>\n<p><strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41678 alignright\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-201x400.jpg\" alt=\"\" width=\"319\" height=\"635\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-201x400.jpg 201w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-514x1024.jpg 514w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-768x1531.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-771x1536.jpg 771w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-1027x2048.jpg 1027w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-211x420.jpg 211w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-696x1387.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-1068x2129.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Zainab2-scaled.jpg 1284w\" sizes=\"auto, (max-width: 319px) 100vw, 319px\" \/><\/a>Symphony Hummus Bowl<br \/>\nYou\u2019ll need:<br \/>\n<\/strong>1 cup hummus<br \/>\n1 cup tzatziki<br \/>\n1 cucumber, cubed<br \/>\n\u00bc cup Kalamata olives, pitted<br \/>\n\u00bc cup sundried tomatoes, chopped<br \/>\n\u00bc cup feta cheese, crumbled<br \/>\n\u00bc cup pine nuts, roasted<br \/>\n1 Tbsp za\u2019atar spice<br \/>\n2 Tbsp parsley, finely chopped<br \/>\n2 Tbsp pomegranate seeds<\/p>\n<p><strong>To make:<\/strong><\/p>\n<ul>\n<li>On a shallow platter, spread the hummus, then dollop over the tzatziki.<\/li>\n<li>Scatter over the cucumber, olives, sundried tomatoes, feta, pine nuts, za\u2019atar, parsley and pomegranate seeds.<\/li>\n<li>Serve with warm pita bread for dipping.<br \/>\n<em><strong>Details:<\/strong> <a href=\"https:\/\/ccchefs.co.za\/\">www.ccchefs.co.za<\/a>; 078 553 178; admin@ccchefs.co.za;<br \/>\n<strong>IG:<\/strong> <a href=\"https:\/\/www.instagram.com\/chillichocolatechefs\/?hl=en\">@chillichocolatechefs<\/a><\/em><\/li>\n<\/ul>\n<h4><strong>Chef Godfrey Kinyanjui \u2013 Simbithi Country Club<br \/>\n<\/strong><\/h4>\n<p><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-41682\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-384x400.jpg\" alt=\"\" width=\"224\" height=\"233\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-384x400.jpg 384w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-403x420.jpg 403w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic.jpg 635w\" sizes=\"auto, (max-width: 224px) 100vw, 224px\" \/><\/a><br \/>\nExecutive chef Godfrey Kinyanjui heads up the kitchen at Simbithi Country Club, home of the much-loved Fig Tree Restaurant. His Creamy Seafood Chowder is rich, comforting and full of coastal flavour.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-41683 alignright\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-400x234.jpg\" alt=\"\" width=\"467\" height=\"273\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-400x234.jpg 400w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-1024x599.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-768x449.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-1536x898.jpg 1536w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-718x420.jpg 718w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-696x407.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-1068x624.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1-1920x1123.jpg 1920w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefGodfeyPic-1.jpg 2032w\" sizes=\"auto, (max-width: 467px) 100vw, 467px\" \/><\/a><br \/>\nCreamy Seafood Chowder<\/strong><br \/>\n<strong>You\u2019ll need:<\/strong><br \/>\n20g butter<br \/>\n1 large onion, chopped<br \/>\n30g carrots, diced<br \/>\n30g peas<br \/>\n30g sweetcorn<br \/>\n15g celery, chopped<br \/>\n15g leeks, sliced<br \/>\n150ml white wine<br \/>\n150ml milk<br \/>\n1 Tbsp plain flour<br \/>\n600ml stock (300ml chicken, 300ml fish)<br \/>\n150g new potatoes, diced<br \/>\nPinch Hondashi<br \/>\nPinch cayenne pepper<br \/>\n300ml cream<br \/>\n320g mixed seafood (kingklip, shrimps, mussels, calamari, calamari heads)<br \/>\nChopped dill (plus extra for garnish)<br \/>\n10g garlic, crushed<br \/>\n120g streaky bacon (optional)<br \/>\nCrusty bread, to serve<\/p>\n<p><strong>To make:<\/strong><\/p>\n<ul>\n<li>In a large saucepan over medium heat, melt the butter and add the onion, celery, leeks, bacon (if using), carrots and garlic. Cook for 8\u201310 minutes until the onion is soft and the carrots and bacon are cooked.<\/li>\n<li>Add the white wine and cook until reduced. Stir in the flour and cook for 2 minutes, then add the milk.<\/li>\n<li>Pour in the chicken and fish stock and bring to a gentle simmer. Add the potatoes, sweetcorn and peas. Cover and simmer for 10\u201312 minutes, until the potatoes are tender.<\/li>\n<li>Stir in the Hondashi, cayenne pepper and salt to taste.<\/li>\n<li>Add the mixed seafood and simmer gently for 4 minutes. Pour in the cream and add any shellfish, then simmer for 1 more minute.<\/li>\n<li>Check the seasoning and adjust to taste.<\/li>\n<li>Sprinkle with chopped dill and serve hot with crusty bread.<\/li>\n<li>Suggested pairing (sidebar\/bubble)<\/li>\n<li>Serve with: a non-traditional Belgian-style lager such as Stella Artois, which offers a bracing malt character and soft bitterness to refresh the palate between bites. You could also pour a Dry Riesling (try Saurwein Chi or Illimis), a dry French or Spanish-style cider, or a Manzanilla-style sherry for a deliciously savoury match.<br \/>\n<em><strong>Details:<\/strong> <a href=\"https:\/\/www.simbithi.com\/\">www.simbithi.com<\/a>; 032 946 5403 \/ 032 946 8360<\/em><\/li>\n<\/ul>\n<h4><strong>Chef Ciara Lambertelli \u2013 Ciara\u2019s Food Co.<\/strong><\/h4>\n<p><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefCiara2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-41687\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefCiara2-1-384x400.jpg\" alt=\"\" width=\"254\" height=\"264\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefCiara2-1-384x400.jpg 384w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefCiara2-1-403x420.jpg 403w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/ChefCiara2-1.jpg 635w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Ballito-based private chef and pastry chef Ciara Lambertelli brings restaurant-quality dining into your home with bespoke menus, family-style feasts, harvest tables and decadent desserts. Her Gingerbread Baked Cheesecake is a festive showstopper \u2013 rich, spiced and perfect for making ahead.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Gingerbread Baked Cheesecake<\/strong><br \/>\n20cm round tin | Serves 8\u201310<\/p>\n<p><strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-41686\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-400x387.jpg\" alt=\"\" width=\"400\" height=\"387\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-400x387.jpg 400w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-1024x991.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-768x743.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-434x420.jpg 434w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-696x674.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1-1068x1034.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Ciara-1.jpg 1313w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a>You\u2019ll need:<\/strong><br \/>\n20cm round baking tin<br \/>\nBaking paper<br \/>\nHigh-edged oven tray\/dish (for water bath)<br \/>\nElectric mixer<br \/>\nMedium bowl<br \/>\nFood processor<br \/>\nSilicone spatula<br \/>\nOven<\/p>\n<p><strong>Base<br \/>\n<\/strong><\/p>\n<ul>\n<li>400g gingerbread \/ ginger biscuits (Ciara uses German lebkuchen)<\/li>\n<li>200g melted butter<\/li>\n<\/ul>\n<p><strong>Cheesecake mixture<\/strong><\/p>\n<ul>\n<li>566g cream cheese<\/li>\n<li>170g granulated sugar<\/li>\n<li>3 large whole eggs<\/li>\n<li>1 egg yolk<\/li>\n<li>72g heavy cream<\/li>\n<li>3\u20136.5ml vanilla extract\/essence<strong>To make:<\/strong><br \/>\n<strong>Base:<\/strong><\/li>\n<li>Spray a 20cm baking tin with cooking spray and line the base with a disc of greaseproof paper. If using a loose-bottom tin, wrap the outside tightly in foil to prevent water seeping in.<\/li>\n<li>Pulse the ginger biscuits in a food processor until they resemble fine crumbs.<\/li>\n<li>Add the melted butter and pulse until combined.<\/li>\n<li>Set aside \u00bc cup of the crumb mixture for garnish.<\/li>\n<li>Press the remaining mixture firmly into the base and about halfway up the sides of the prepared tin.<strong>Cheesecake mixture:<\/strong><\/li>\n<li>Preheat the oven to 160\u00b0C (fan assist), rack in the middle.<\/li>\n<li>In a medium bowl, use an electric mixer to beat the cream cheese and sugar together until smooth.<\/li>\n<li>Add the whole eggs and extra yolk, mixing until just combined.<\/li>\n<li>Mix in the heavy cream and vanilla.<\/li>\n<li>Pour the cheesecake mixture over the biscuit base.<\/li>\n<li>Place the tin into a high-edged oven tray or dish and pour hot water around it until halfway up the sides of the tin (a water bath).<\/li>\n<li>Carefully transfer to the oven and bake for about 1 hour 30 minutes, or until the cheesecake no longer ripples when the tin is gently tapped \u2013 it should jiggle like set jelly.<\/li>\n<li>Remove from the oven, lift the tin out of the water bath and place on a cooling rack. Cool at room temperature for about 1 hour.<\/li>\n<li>Refrigerate for at least 6 hours, or overnight, to set completely.<\/li>\n<li>To serve, garnish with salted caramel, the reserved biscuit crumb and, for festive flair, mini gingerbread men.<\/li>\n<li>Store in the fridge for up to 4 days or freeze for up to 1 month.<br \/>\n<em><strong>Details:<\/strong> <a href=\"https:\/\/www.ciarasfoodco.com\/\">www.ciarasfoodco.com<\/a>; 064 835 1066; ciarasfoodco@gmail.com; <\/em><br \/>\n<em><strong>IG:<\/strong> <a href=\"https:\/\/www.instagram.com\/ciaras_food_co\/?hl=en\">@ciaras_food_co<\/a><\/em><strong>\u00a0<\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Some of our favourite North Coast chefs share their must-try dishes. Zainab and Faatimah Paruk &#8211; Chocolate Chilli Chefs Chocolate Chilli Chefs Sisters Zainab and Faatimah Paruk of Chocolate Chilli Chefs are known for their beautifully styled, flavour-packed menus for weddings, events and intimate celebrations. Their Symphony Hummus Bowl is a crowd-pleasing graze-table hero. It\u2019s [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":41786,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,41,51,479,20],"tags":[3857,7942,13126,13124,9944,2463,2280,13125,186,13123],"class_list":{"0":"post-41669","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-leisure","9":"category-lifestyle","10":"category-people","11":"category-personalities","12":"tag-cheesecake","13":"tag-chefs","14":"tag-ciara-lambertelli","15":"tag-faatimah-paruk","16":"tag-gingerbread","17":"tag-godfrey-kinyanjui","18":"tag-hummus","19":"tag-seafood-chowder","20":"tag-simbithi-country-club","21":"tag-zainab"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Local flavours, festive tables - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/12\/09\/local-flavours-festive-tables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Local flavours, festive tables - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Some of our favourite North Coast chefs share their must-try dishes. Zainab and Faatimah Paruk &#8211; Chocolate Chilli Chefs Chocolate Chilli Chefs Sisters Zainab and Faatimah Paruk of Chocolate Chilli Chefs are known for their beautifully styled, flavour-packed menus for weddings, events and intimate celebrations. Their Symphony Hummus Bowl is a crowd-pleasing graze-table hero. It\u2019s [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/12\/09\/local-flavours-festive-tables\/\" \/>\n<meta property=\"og:site_name\" content=\"Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItMagNC\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-09T10:57:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-20T12:44:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/MainPic2-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1242\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Editor | Jennifer Campbell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:site\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Editor | Jennifer Campbell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/blog\\\/2025\\\/12\\\/09\\\/local-flavours-festive-tables\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/blog\\\/2025\\\/12\\\/09\\\/local-flavours-festive-tables\\\/\"},\"author\":{\"name\":\"Editor | Jennifer Campbell\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/#\\\/schema\\\/person\\\/c37185ab1e181ae984e02feec3b5ab1c\"},\"headline\":\"Local flavours, festive tables\",\"datePublished\":\"2025-12-09T10:57:57+00:00\",\"dateModified\":\"2026-03-20T12:44:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/blog\\\/2025\\\/12\\\/09\\\/local-flavours-festive-tables\\\/\"},\"wordCount\":850,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/blog\\\/2025\\\/12\\\/09\\\/local-flavours-festive-tables\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/wp-content\\\/uploads\\\/sites\\\/4\\\/2025\\\/12\\\/MainPic2-1-scaled.jpg\",\"keywords\":[\"cheesecake\",\"chefs\",\"Ciara Lambertelli\",\"Faatimah Paruk\",\"gingerbread\",\"Godfrey Kinyanjui\",\"Hummus\",\"Seafood Chowder\",\"Simbithi Country Club\",\"Zainab\"],\"articleSection\":[\"FOOD &amp; 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