Home

Living large, inside and out

#1 ALL ARE WELCOME

WHO KP and Petro Steenkamp with their kids, Lente-Edeni (16) and KP Jnr (20)

WHERE Middelburg, Mpumalanga

In the Steenkamps' house, there is no room that can be labelled a ‘white elephant'. Whether it's the formal living room, the braai room or the atrium (we showed the latter in our January 2023 issue), each and every space is used to the maximum. "We are an extremely busy family with a busy lifestyle and there are always kids and people coming and going in our house,” says Petro with a smile.

We first featured the Steenkamps' house in our April 2016 issue after they swapped the farm where their old homestead had burned down for a home on the outskirts of Middelburg. Over the years, the family has frequently changed and added to the house and their living rooms now look completely different to how they did back then.

"I think all the changes were part of our recovery process after the trauma we experienced as a result of the fire,” says Petro. »

What used to be an open stoep is now a fully-fledged living space adjacent to the inside areas. The built-in braai and pizza oven are a real drawcard, especially space is rich in textures. The walls were screeded with ordinary cement, while exposed bricks and wood add the finishing touch. Old wooden Sunlight

You’re reading a preview, subscribe to read more.

More from Home

Home2 min read
Make Magic With Mince
Sweet tomato chutney takes these burgers to the next level! Serves 4 • Preparation: 20 minutes • Cooking time: 8 minutes • 600g beef mince • 100g salami slices, finely chopped • 125ml dried breadcrumbs (we used panko) • 60ml finely grated Parmesan •
Home2 min read
Step-by-step CHERRY AND ROSE POKE CAKE
Bake (or buy) a sheet cake and turn it into a Black Forest dream with a few simple extras. Makes 1 cake • Preparation: 15 minutes • Baking time: 45 minutes • Oven temperature: 160°C • 6 eggs, separated • 500ml castor sugar • 250ml sunflower oil • 250
Home9 min read
Step-by-step PINOTAGE AND PEPPER STEAK PIES
TIP You can of course use beef goulash for the filling, but a combination of cubed meat cut from the beef forequarter (this includes chuck, short rib, shin, neck and brisket) is richer and won't dry out during cooking. Why two different types of past

Related Books & Audiobooks