Latest news with #Basson
The South African
3 hours ago
- Entertainment
- The South African
Calitzdorp man aims to braai his way to a Guinness World Record
Calitzdorp braai enthusiast Gielie Basson is preparing to fire up the coals as he sets his sights on breaking the Guinness World Record for the longest continuous braai. Scheduled to run from 24 to 28 September 2025, the event aims to hit the 100-hour mark, surpassing the current record of 80 hours, which was set by fellow South African Jan Greeff in 2014. This will be Basson's second official attempt. In 2023, he braaied for more than 84 hours, but a technical glitch with timekeeping disqualified the effort. 'In 2023, I tried, but Guinness World Records said that trying is the best gun. I didn't get the record, and that's why I'm going to try one last time in September,' Basson said. View this post on Instagram A post shared by GielieBraai (@gieliebraai) Beyond the record attempt, Basson is using the event to galvanise community spirit. He is encouraging South Africans to support the cause in their own way – whether in Calitzdorp or from their homes. 'They can braai boerewors, make hotdogs, and sell them. The profits can be donated to my charity, Gamka Oos Primary School, or to a charity of their choice,' he said. Known for its wine farms and scenic beauty, Calitzdorp is hoping to benefit from the publicity surrounding the event. Basson believes his attempt can help spotlight the town's charm and community warmth. 'Join us in Calitzdorp in support of my record attempt or braai at your home, and let's show the world how South Africa's 'ubuntu' really works,' he urged. Basson and his team are working closely with event coordinators and Guinness World Records officials to ensure all regulations are met this time around, including timekeeping, food safety, and rest periods. Whether or not the record is broken, the fire of community and charity will keep burning – just the way Gielie Basson likes it. Let us know by leaving a comment below, or send a WhatsApp to 060 011 021 1 Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X and Bluesky for the latest news.
IOL News
07-07-2025
- Business
- IOL News
Why financial planning needs to include risk cover
Explore the often-overlooked aspect of financial planning: risk cover. Learn why insurance is essential for protecting your financial future and how it complements your investment strategy. Image: Freepik Most people think of financial planning as just a numbers game, focusing on investments, savings, and retirement goals. While all these need to form part of your financial planning, there's one part of the equation that often gets overlooked or sidelined, and that's the question about what happens to the plan, the money, and the people you care about if something goes wrong. According to Cornel Basson, Product Head at FNB Life, this is one of the biggest blind spots in personal finance. 'You can have a great investment strategy, but if you die, become disabled, or face a serious illness, your financial plan suddenly doesn't matter as much as whether your family can survive the setback.' For many South Africans, such survival in the face of personal disaster isn't possible. For instance, if a parent dies or can't work, there often isn't enough saved up to cover even the basics like groceries, school fees, bond repayments, and medical expenses. 'This isn't because people are careless in their planning,' says Basson. 'It's just that most people don't realise how expensive life becomes when you're not in a position to earn an income anymore.' He points out that risk cover, which includes life insurance, disability protection, and critical illness benefits, is designed for exactly that. It doesn't grow financial resources; it protects them. And in an economic environment where most household budgets are already taking strain, that financial protection is not optional, it's essential. According to Basson, one of the common misconceptions is that financial planning is about choosing between investing and insuring. 'You need both because they serve different purposes,' he explains. 'Investments grow your future. Insurance protects it.' He points out that disability and critical illness cover are most often overlooked, even though they have become more relevant and important than ever as healthcare costs keep climbing and medical schemes don't always cover what people assume they will. 'We've seen many of our clients needing to fund treatments themselves - sometimes in amounts of hundreds of thousands of rand - because their medical aid excludes certain cancer therapies, for example.' He also highlights that, even if the hospital and treatment bills are covered by a medical aid, there are often hidden costs that come with illness, like time off work, transport needs, lifestyle adjustments, and childcare. 'Some of our clients who were undergoing chemotherapy could only work half days,' he explains, 'and that means half a salary, even though expenses keep piling up.' Video Player is loading. 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Advertisement Next Stay Close ✕ Ad Loading And while medical aid helps, it doesn't always pay in full, often leaving shortfalls. Gap cover can help bridge those gaps, but critical illness cover plays an equally important role in providing financial support when it's needed most. But the challenges extend beyond just financial shortfalls. Basson notes that modern risk cover needs to account for the real-world complexity of how many crises actually take place. "If a parent needs time off to care for a critically ill child, there should be automatic support built into their insurance policy. If someone faces fertility challenges after cancer treatment, there should be funding available to freeze sperm or eggs. And if a policyholder becomes critically ill, premiums should be waived for a decent amount of time so that cover doesn't lapse when it's needed most," he explains. "These types of value-added cover aren't optional extras, they're caring responses to how people actually live, and what they face when things go wrong." A big challenge for most people and families is not knowing how much cover is actually enough. 'Once you start talking in millions of rands, most people lose the ability to fully comprehend the numbers,' says Basson. 'They think R2 million in life cover is a lot, until they realise they still owe R1.5 million on their bond, and their kids have 14 years of school and university to get through.' To address this knowledge gap, FNB has built a life cover calculator that is available on the FNB App. It uses basic personal data like income, dependents, and medical aid status to estimate how much life, disability, and critical illness cover an individual really needs. Often, this number is bigger than most people expected or can afford immediately, so the calculator also works in reverse. You simply enter the monthly premium you can afford, and it shows what level of cover that will get you. 'It's not about selling a product,' Basson emphasises. 'It's about giving people a realistic view of the risks they're exposed to, and then helping them find a starting point. The simple truth is that your financial plan shouldn't just work when life is good — it should also hold up when things go wrong. Reliable risk cover from a trusted insurer can help ensure your plan does exactly that.' It's important to speak to a qualified financial adviser who can assess your individual needs and guide you toward appropriate cover. This content is for informational purposes only and does not constitute financial advice. Always review product details and disclosures from your insurer before making any decisions. PERSONAL FINANCE
Time Out
01-07-2025
- Entertainment
- Time Out
Ongetem: Bertus Basson goes untamed in the city
'Restaurants shouldn't always have a concept. Sometimes, they should just have delicious food.' That's Bertus Basson - straight-talking, a proudly local Afrikaaner, and now officially on Cape Town turf with Ongetem as his first sit-down city restaurant. It's not just a new chapter in his food empire - it's a full-throttle, fire-cooked, hip-hop-soundtracked rally cry for locals who simply want to eat well, without the pretence (don't be surprised by the cowhide over your table). Located inside the new Hilton Canopy Hotel on Park Road in Gardens - Ongetem (Afrikaans for untamed) is gritty, playful, and living up to its name. 'There's already enough fancy-smansy in Cape Town,' says Bertus. 'We wanted to build something for South Africans — where you can grab a burger and a martini on a weeknight or bring your missus for date night.' He's not exaggerating - it's the kind of spot where you can rock up in boots or heels, stay for cocktails, or order a two-course including a cheese burger (R130) and soufflé (R140), and still afford rent. This is Basson's shot at building that ' reasonable middle ' in Cape Town dining, the kind of place he believes locals should be happy to pop into at least twice a week. Fire and food that doesn't F...(aff) around! If you've eaten at any of Basson's other restaurants - Eike, Spek & Bone, De Vrije Burger - you'll know he doesn't repeat himself. 'All of our restaurants are different. It keeps us from getting bored.' At Ongetem, he's dialled into raw, relaxed energy. You'll find a rebellious aesthetic, where biker grease is polished by vintage chrome wall art with petrolhead flair, all accentuated by sleek finishes and warm lighting. It's where a large plate serves up juicy mature steak from top suppliers, together with flatbreads and even banana splits for dessert - including soft-serve made in-house, naturally. One standout? The soufflé - a legendary dish from his Overture days that made a surprise comeback. 'We were tired of soufflés, so we killed it off at Chorus. But the team here learned quickly and are amazing - it was fun to bring it back.' A restaurant where Bertus wants to hang out Built in partnership with the Hilton, Ongetem is a hotel restaurant meets biker bar - but in that off beat I-could-eat-here-in-jeans-or-a-suit kind of way. There's no buffet, it's something Bertus insisted on. Breakfast is plated and proper as he and the team are serious about serving on-point poached eggs. The space is safe and full of small luxury touches - such as direct lift access, so you don't get soaked on a winter night out. And while it's housed in an international, 150-bed hotel, the heart is unapologetically local. "It's the kind of place where I want to hang out, that's important to me. I wanted something produce-driven and simple — just lekker food.' The team of young chefs behind the pass? 'Amazing, hungry to learn and hardworking. It's been a joy putting this team together," he adds. On food trends, locals, and his legacy True to form, Basson has no time for chasing trends. 'We're not chocolate. We're not here to make everyone happy. If you try to be everything to everyone, you end up being nothing for nobody.' Instead, he's focused on purpose. 'You go to South China Dim Sum Bar for dim sum. You don't ask Ed for a burger. I don't go to Obi for pizza — I go for broth and sushi. Same thing here — come to Ongetem to eat good food, done our way.' His way includes dishes like whole grilled baby chicken, pork neck and that burger he's quietly obsessed with. 'I like the burger here a lot,' he grins. The restaurant also prides itself on its focus on mature beef and "not (being) afraid of just putting a piece of meat on a plate". Bertus shares that he splits his time between Stellenbosch and Cape Town, and eats like someone who lives for food, not fuss. "Stellenbosch really is the food capital of South Africa to be honest with you. It's an amazing place. I still think De Vrije makes my favourite burger. But I also love Clarkes in Bree - great vibe and it's all about community which we really like." "Ramen Head - whether at the Oranjezicht Market or their bricks and mortar store. We're very lucky. Cape Town's just a cool city to eat in.' Final thoughts? Food should be fun Fun is a word Bertus uses often during our sit down. At Ongetem, he wants you to drop in without ceremony, eat something delicious, and maybe have a little whisky or soft serve on the way out. 'We're not building rockets. We do small plates you share for first courses, little flatbreads, big steaks with the fire, a few large plates, simple desserts. It just works, and that's the energy."In this instance, mission accomplished.
Daily Maverick
26-05-2025
- Business
- Daily Maverick
South Africa's resilient wine industry learns to adapt and survive in tougher environment
Wine producers and affiliated businesses are using new strategies to stay relevant and thrive. South Africa's wine industry is a national asset that stretches far beyond the picturesque Winelands, says Rico Basson, chief executive of South Africa Wine, an umbrella body for the sector. The industry's leaders know that its survival lies in reimagining every step of the value chain, from how wine is packaged, to where and how it is sold and consumed. 'It's a sector that employs 270,000 people,' Basson says. 'Wine goes back to farming from Agulhas in the south to Upington in the north.' It's an industry that's staring down the reality of shrinking production, younger generations that are drinking less and beer still ruling South Africans' booze budget. Trends and innovation South Africa's wine producers are throwing out the old playbook. Lighter bottles, lower-alcohol-content wines and even cans are becoming tools in the fight for relevance, affordability and sustainability. 'Alternative packaging like cans is becoming a huge trend,' Basson says. 'It's not about the volume; it's about meeting consumer needs and accessing new channels.' The planet is also part of the equation. A typical wine bottle weighs 450g when empty. Exporters are moving to 360g bottles, says Basson, cutting both costs and carbon. South Africa can't beat the French on climate, but Basson believes the country has a competitive edge in the ways it is able to adapt. 'In France you can't produce Cabernet and Pinotage side by side. In Stellenbosch you can.' Behind every sip of wine lies one of the country's most complex value chains. According to Basson, it maps no fewer than 127 career pathways. 'We've got 86,000ha of vineyards, 2,000 growers and 80,000 workers just on the primary side,' he says. 'For every one job you create on a farm, the chain creates 10 others.' Victor dos Reis, head of Investec Private Capital, reckons the sector has much to offer investors. 'We've got fantastic resources, fantastic people and fantastic technology. So to me it makes good sense for an investor to look here.' Dos Reis says there are several value-adding opportunities in processing and canning, and in the tech-driven solutions emerging from the Western Cape's growing digital economy. Infographic by Kara le Roux Expansion and challenges The subsector of wine tourism is also growing at an exponential rate. The biggest misconception is that all wine tourists are foreigners, says Basson, who notes that about 66% of them are South Africans. The challenge is to spread the tourist wallet to more destinations and experiences. 'We can't take more people up Table Mountain, but we can take more people to Darling,' he says. Dos Reis says the industry must keep innovating the wine tourism experience. 'Wine tourism has quite a few factors. There are countless opportunities. You've just got to be creative around it.' The alcohol industry is also navigating a regulatory and operational environment that is becoming increasingly strict. 'Our biggest threat right now is [excessive] taxation,' Basson says. 'We don't have a problem with regulation; we have a problem with enforcement.' According to National Treasury figures, 14% to 22% of all alcohol trade in South Africa is illicit, adding nothing to the country's coffers. 'If you're Treasury and you can enforce [taxation], you can get back a lot of your excise,' Basson says. At the same time, the industry is wrestling with sustainability expectations. There is much chatter about environmental, social and corporate governance issues, but Basson cautions against it being 'window dressing'. The sector is working on formal baseline standards to set tangible goals and move to greener systems, he adds. DM This story first appeared in our weekly Daily Maverick 168 newspaper, which is available countrywide for R35.
