Elana Afrika-Bredenkamp is witty, smart and takes on various roles with panache. Just when you thought she’s already juggling her fair share of balls, she takes on more. Surprised? Not one bit, ‘cause this gorgeous mama is not planning on slowing down.
An influential momtrepreneur, popular Jacaranda FM broadcaster, television presenter, actress, online content producer and a businesswoman … all with no airs and graces. In fact, Elana Afrika-Bredenkamp is one of the kindest and most humble media personalities you will ever meet.
Plus, behind that mask, she’s got a beautiful smile!
Charming and savvy she is indeed, and Elana knows just too well how to use her position in the media to address important topics with gentle candour, and to bring hope and light to all those reading, listening and watching.
As the founder of Parent & Baby Brunch, she has extended her strengths to something very close to her heart. After welcoming her first daughter in 2015, Elana discovered a need for support from other moms and, through her experiences, realised she was not alone in wanting to expand her parenting knowledge and form meaningful connections with
other mothers.
‘It takes a village to raise a child, and connecting with fellow moms and dads leads to sharing knowledge. What started with events to bring together parents and moms-to-be looking for support has grown tremendously. We now run a podcast featuring fun and insightful conversations with ordinary parents doing extraordinary things. These can serve as a source of support, inspiration and advice for parents, moms and moms-to-be as we
delve into the unique experiences of diverse parents.
‘Some topics you can look forward to is teaching your children about their bodies, discussions with hormone experts, speaking to schools and educators on assisting parents to choose the right school for their child, and then a huge focus on educating parents on how to keep up with the rapid speed our children are growing and learning. We’re not here to preach, but rather to say ‘you are not alone!’
And guess what, Parent & Baby Brunch (www.babybrunch.co.za) is the number-one parent podcast in the country!
Earlier this year she launched a clothing line called Elana by Glare, in partnership with Glare Modern Vintage. This fashion range is aimed at mothers and daughters. The locally produced matching sets for moms and their girls are made from fabrics that are bold, dazzling and vibrant – to match their wearers’ fearless femininity. That’s not all. Elana’s love of cooking sparked the development of her meat-free recipe series online.
To pair with fine food, there is wine, and she launched her wine range in 2014. Labelled Elana Wine, this boutique Shiraz range is produced in the Durbanville wine route region and even went on to collect a gold Michelangelo Award. There is a new collection coming next year, so wine lovers, get ready to be blown away.
But even supermoms need a holiday.
‘Holidays are big for us, and we have an even bigger family. It is about giving and spending time together, especially after this year. Yes, presents are nice, but not the main focus. We will be heading off to our home in Cape Town. Due to lockdown, we couldn’t travel so we simply cannot wait. We normally have a four-day Christmas. On the 23rd I get to do the buttered turkey, then there are green beans, potatoes, chicken wings and another veggie dish on the menu, which we later devour. On the 24th we go out for lunch, Christmas Day we spend at my favourite wine farm, De Grendel Wine Estate, soaking in the beautiful surroundings while surrounded with family, and the 26th is our day to give back or to do charity.
‘During lockdown a very good friend, Kate Shepherd, and I launched a new venture, Bag of Joy (www.bagofjoy.co.za) for children. In these bags, you will find pyjamas, advent calendars, DIY crackers, gingerbread man premix, toppings and a cookie cutter, a Santa letter and much more.
‘When we decided to create this experience for children, we said that we are not only doing this to experience Christmas in a bag, but also to give back to those who don’t have. For every Bag of Joy purchased, we will donate gifts to causes close to
our hearts.’
So not a beauty without a cause … instead Elana is a family-oriented wife and mother who wants to do good, inspire people, mentor and educate.
Details: Follow her on Instagram @elanaafrika or Facebook @Elana Afrika-Bredenkamp
* Text: Rialien Furstenberg. Image: Willem Botha
Elana’s favourite buttered turkey
You’ll need:
5-6kg oven-ready turkey with the neck, chopped, and giblets included; 150g butter; 3 garlic cloves, finely grated; a large handful of mixed herbs such as parsley, thyme or bay, leaves picked and chopped, stalks reserved, plus extra thyme and herbs to serve (optional); 2 lemons, both halved, 1 juiced; 1 onion, roughly chopped; 2 carrots, roughly chopped
How to:
Up to 48 hours and at least 12 hours before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook.
Remove the turkey from the fridge at least 1 hour before cooking. Heat the oven to 240℃/ 220C fan /gas 9. Melt the butter in a pan set over low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together.
Put the turkey in the oven and reduce the heat to 180℃/ 160C fan/ gas 4. Roast for 1 hour, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hours in total, check its temperature with a probe thermometer. It’s cooked perfectly when the thickest part of the breast reads about 65℃ and the thickest part of the thigh reads 75℃. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down – the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more.
