Apple Storage

WE CARE.

At Apple Storage you will find that our prices are competitive and transparent. Reserving a unit online is free, without any obligation.  Even better, various promotions apply throughout the year, so do check in from time to time. We offer tailor made packages for long term rentals that can be discussed on application. All our prices are inclusive of VAT. Leave a comment if you would like to place an order or contact us to ensure your booking.

WE DELIVER.

Apple Storage will manage the collection and delivery of your goods to and from our premises and furnish you with a competitive quote. Please ensure that you have good transit insurance. In our store, we also offer a wide range of boxes, pallets and packing supplies such as bubble wrap, tape, blankets and protection covers. You can find the price and promotions for our packaging here.

WE`RE CREATIVE.

Are you renovating, downscaling, archiving, travelling or moving house? At Apple Storage, you will find a self storage solution for anyone, in any situation. Whether you are moving home or you are a student between terms, whether you are a large company or a small online business. Our manager will help you find the best options and assist you at every step of the way.

THE MONTH’S SPECIALS

Apple Storage has a friendly and helpful staff, in addition to the other services we offer, we have palettes, bubble wrap, plastic rolls, boxes, tapes, blankets and locks which tenants can pre-order and buy from us, leave a comment to place an order.

Contact us for more information

ABOUT US

As a storage company we are experienced in dealing with the needs of both private and corporate clients. We at Apple Storage know what you want, enabling us to cater for your needs in a professional manner. Self Storage for professional and private use, excess stock management or filing. Conveniently and centrally situated in Randburg, near the N1 highway, we offer our clients peace of mind knowing that your belongings can be stored in our secure facility, safe under the watchful eye of our 24-hour armed response service with electric fencing, floodlights, security beams and personal at all times. So, when you have something valuable but no space, remember Apple Storage.

OPERATION HOURS

Mond – Frid  08:00am – 18:00pm
Saturdays  08:00am – 15:00pm
Open public holidays 08:00am – 15:00pm
After hours needs to be prearranged

Team Members

hjalmar

Hjalmar de Waal

Owner

Owner of Apple Storage cc, which he founded in 2005.

Marina

Marina

General Manager

Marina is the General Accounts manager of Apple Storage cc and the go to person for all your queries and needs

sakkie

Sakkie

Forklift Operator

Sakkie is our forklift operator and works alongside Mpo

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Mpho

Site Manager

Mpo is a valued member of Apple Storage and has been with us since 2006

Services

Security

Security

Your goods will be stored in a well-lit facility, completely surrounded by an electrified perimeter fence. Located around the property are 16 security beams, the slightest disturbance of which will immediately summon units of the ever-vigilant 24-hour armed response service we employ. Even the storage units themselves are each fitted with a 2-4 lock mechanism providing the last link in the solid chain of defense keeping your belongings safe. Flood lights Beams which activate alarm Electric palisade fencing 24 hour armed response

Collection & Delivery

Collection & Delivery

Apple Storage offers to collect, deliver and store your items. When you you find yourself in need of these items we will arrange return delivery to you. Just further evidence that we know what you need and have ensured to provide it. View our Solutions

Features

Features

In addition to the other services we offer, Apple Storage also maintains a secure facility for the storage of your unused office items. Those bits and pieces of office equipment that, though working, serve only to clutter up the limited space of your workplace. We’re all loath to discard these potentially useful items but need the valuable space they occupy. Assisted help is given for packing your container with the use of our forklift. Long term and short term rentals available month to month or pre-paid.

Packaging

Packaging

We offer different types and sizes of moving boxes and storage boxes. In our stores, we also sell a wide range of packing supplies such as bubble wrap, tape and protection covers. You can find the price and promotions for our moving and packing supplies on this website Click here to view our range and more.

Affordable Rates

Affordable Rates

We offer affordable solutions to store your items. Containers ranging from R660* to R895, Includes VAT* Conditions Apply

Testimonials

"Life's greatest happiness is to be convinced we are loved"

Victor Hugo, Les Miserables,1862

Some Fun Facts

Calls this week
Compliments this month
Satisfied Clients
easy steps

Quotes

From the Blog

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Ode to the melanzane alla parmigiana

This is the most fabulous meal for winter! Certainly my favourite meal of all time! produced locally by leah at Trattorria da Vinci in the heart of the Wilderness. However this is equally as good!
Author: Giulia
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
You’ll need
  • 4 aubergines
  • flour for dusting the eggplant
  • seed oil for frying
  • 500 ml of tomato purée
  • extra virgin olive oil
  • 1 clove of garlic
  • a few basil leaves
  • 150 g mozzarella fiordilatte, finely chopped
  • 3 eggs, beaten
  • 100 g of grated Parmesan cheese
How to make it
  1. Wash the aubergine and cut them into 5 mm thick slices.
  2. Arrange the aubergine slices in a colander with a good sprinkle of coarse salt in between the layers, put a plate on top of the aubergines then place a weight over the plate. Leave the aubergines on the sink for about 30 minutes, they will be less bitter and biting.
  3. After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.
  4. Scoop some flour into a bowl and coat the aubergine slices, shaking off the excess flour from each slice.
  5. Meanwhile heat the frying oil in a large pan: the best ones are those shaped like a wok: you will use less frying oil.
  6. Check if the oil is hot enough sacrificing a slice of aubergine: dip a corner in the oil and when it is surrounded by many small small bubbles it means that the oil is hot enough.
  7. Deep fry the aubergines in batches. Let them brown on both sides, it takes about 5 minutes. When the aubergines are golden and crisp, place them in a dish with some layer of kitchen paper, so that the excess oil is absorbed. Season lightly the aubergines with salt (lightly! they have already been under salt for 30 minutes! believe me when I say it’s better to taste them to see how much salt they need, it is not much of a sacrifice). Deep fry all the aubergines.
  8. Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a pan with a clove of garlic. When the garlic turns golden pour the tomato purée, add a cup of water and some fresh basil leaves. Season with a pinch of salt. Cook the tomato purée for about ten minutes, until it has lost the taste of raw tomatoes and has become a savory and thick sauce.
  9. Finally time has come to make the melanzane alla parmigiana. Choose your favourite baking dish (about 30 x 20 cm) and spread a few tablespoons of tomato sauce on the bottom.
  10. Arrange a layer of fried aubergines, pour over a part of the beaten eggs, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients. If you have not eaten too many fried aubergine slices – you have my sympathy – you should be able to make four layers. Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.
  11. Bake in the preheated oven to 180°C for about 35 minutes, until golden brown on the top.
  12. Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day, it will be even more tasty.

 

paneforte recipe

Panforte from Sienna, Tuscany — literally ‘strong bread’ in Italian — isn’t really a bread, or a cake, but more of a chewy dried fruit, nut, honey and spice confection. Panforte is one of Siena’s staple foods, a medieval delicacy made of dried fruits, honey and spices.

its traditionally a favorite Italian christmas sweet but its a fabulous gift or after dinner treat.

Here is an insert from a fabulous blog I follow called Jul’s kitchen:

“Among the dishes required by tradition there are quite a fews that can be missed or replaced, as the stuffed capon with a roast turkey or the black and white crostini with butter and anchovies crostini, but what in a Christmas lunch in Siena can not be replaced in no way is the Panforte “. Giovanni Righi Parenti, La Cucina Toscana

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Panforte is a thick and dense cake of medieval origin. At first it was made by the monks in the monasteries and given as a symbolic gift in special occasions, then passed into the hands of the apothecaries: sugar, almonds, candied fruit and spices were ingredients as precious as gold, and like gold they were kept from these figures that were a cross between an alchemist and a pharmacist, in huge glass jars on dark wooden shelves… I like to imagine their shops just like Ollivander’s shop in Diagon Alley, for those who are fans of Harry Potter.

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The spices are what make it unique, a Tuscan gingerbread. Its pungent and honeyed smell is for me the true scent of Christmas, along with that of almonds and orange peel of ricciarelli.

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There are numerous recipes you can find to make panforte, more or less traditional, and the same Righi Parenti reports some of them. I took the short cut, and as in the case of cavallucci and ricciarelli I went to my usual shop in Poggibonsi, I patiently stood in line behind ladies in fur coat, young women and children with their eyes bewitched by all those sweets and when my turn to speak came I whispered the usual code phrase: I’d like a dose for panforte. A few minutes later I was driving home with a paper bag full of spices and other precious ingredients that filled my car with a distinct Christmas smell.

As you can see making panforte is simple and the ingredients are quite a few and readily available. As in many traditional recipes the secret lays in the quality of the ingredients: crisp almonds that leave in your mouth a milky freshness and excellent candied fruit.

Do not trust those boxes of candied fruit that can be found around at supermarkets, with the longest list of incomprehensible ingredients and a very little fruit trace. For once, treat yourself to a few slices of perfectly candied orange and cedro peel, or if you want to be even more precise and philological, candied melon.

Panforte, a spicy Christmas cake from Siena
Author: Giulia
Recipe type: Dessert, cake
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Serves: 8
You’ll need
  • 350 g of almonds
  • 150 g of candied orange peel
  • 150 g of candied cedro peel
  • 150 g of strong flour
  • 10 g of spices for panforte*
  • 150 g of running honey
  • 150 g of icing sugar
  • a sheet of thin rice paper wafer
How to make it
  1. Preheat oven to 180°C and toast the almonds in the oven for a few minutes.
  2. In a large bowl add the toasted almonds, the flour, the finely chopped orange and cedro candied peel and the spices. Stir to mix.
  3. Line with the rice paper wafer a 18 cm round cake tin (preferably a springform tin, it will be much easier to remove the panforte once baked).
  4. Melt in a small saucepan over low heat the honey and the icing sugar with 3 tablespoons of water. When they are completely melted and become a thick golden syrup, remove the pan from the heat.
  5. Pour the syrup into the bowl with all the other ingredients and stir with a spoon to mix everything: it will be a very hard dough.
  6. Scoop the dough into the cake tin lined with wafer and smooth the surface with a spoon.
  7. Dust the surface with icing sugar and bake for about 25 to 30 minutes, then remove the panforte from the oven, let cool slightly and then remove from the baking tin. If you wait until completely cold the caramelized sugar will stick to the tin and give you hard times – as it happened to me. If it happens, slightly warm the tin and the panforte will come out with no problems.
  8. Once the panforte is cold, dust generously with icing sugar.

* Panforte spices. Every apothecary has his own secret mix, this is Giovanni Righi Parenti’s proportion: 5 g of coriander seeds, 3 g of macis, 1 g of cloves, 1 g of nutmeg.

Another recipe for panforte. Check my friend Emiko’s recipe and bake a thick dark panforte, as requested by tradition, plus find good advice on where to shop for spices and extraordinary candied fruit in Florence.

http://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena

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Daily Tea in Cape Town

Nigiro Tea

Nigiro opened in March 2009 and has brought real loose tea to South Africa. They started off with 120 different teas, and today they offer around 200 teas, and there’s still more to come.

The traditional Chinese way of drinking tea, just like the old folks did, the High Mountain Tea Ceremony on a specially sculptured stone table. The idea: slowing down while forgetting about the outside life and simply enjoying the art of tea.

An absolute ‘don’t’ for the Nigiro-tea-guys is adding milk and sugar to the tea.

There are only 50 acres of rooibos tea in South Africa. The top rooibos tea is exported overseas, but here you can try more than 10 different rooibos teas.

Nigiro Tea Merchants
28 Hudson Street | De Waterkant | Cape Town | +27 (0)21 421 1000

Opening hours:
Monday – Friday 08:30am – 5pm; Saturday & Sunday 09:00am – 2pm

Prices: tea prices ranging from R25 – R305 per 100g; High Mountain Tea Ceremony from R75pp – R175pp with additional options; other tea tastings from R60 – R145

PS: You can experience Nigiro’s tea at the The Mount Nelson and the One&Only, La Colombe, Tokara to name but a few.

Try Lady Bonin too

www.ladybonin.com

Shop AG11b, The Woodstock Exchange, 66 Albert Road, Woodstock, Cape Town, 7924, South Africa
+27 83 628 2504
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Paint your own jars

Today I am going to share with you one of the simplest and prettiest DIY projects in the history of history. Painted mason jars are one of my favorite, go-to tricks in my craft repertoire and for good reason. You can buy a case pretty inexpensively, collect them used from garage sales or just save pickle jars and condiment jars as you use them up at home. Then, with a coat of paint you have a sweet and pretty vase, pencil cup, planter, utensil holder, you name it! Today I’m sharing how I personally prefer to paint jars for a flawless finish every time and a few ways you can put them to work for you.

Supplies for this one are as basic as it gets! A collection of clean jars and an assortment of your favorite spray paint colors. I like playing around with a mix of glossy, flat and metallic finishes, but choose whatever suits you the best. I’m crazy about a flat paint on a jar with texture or lettering, I just love how it looks.

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To paint the jars, flip them upside down on a piece of cardboard. This will keep the lip of the jar from getting all gunked up while you’re painting. Then just hit each jar with a light even coat of paint. I preach this all the time, but with spray paint you’ll find that several (in this case five or six) lights coats are absolutely always preferable over one or two thick coats. This approach will help avoid drips or overly thick paint that won’t dry properly and ultimately ends up smudging later on down the line.

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Allow the jars to dry between each coat and just keep layering on the paint until you have a smooth, even finish. As long as you take patience and work in light, even coats with long strokes about 10″ or so away from the jar, you can’t go wrong. In the end, you’ll have a ton of gorgeous jars that can be used all over the place for just about anything you can imagine. Personally, I hoard and paint jars on a regular basis. Painting the outside of the jars is, in my opinion, the best option because it provides the nicest finish on the glass and it also allows you to use the jars as a vase or a planter without worrying about the paint chipping away on the inside.

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A big, mint colored pickle jar full of gorgeous, rose-colored tulips? Yes, please! I will also tell you that brightly painted mason jars make the ideal vessels for tiny potted cacti. I have a few of those scattered around the house right now and they are about as adorable as they come. Definitely start collecting jars. Definitely paint them all the colors your little heart desires. Painted Console jars are my favorite!

 

http://www.thesweetestoccasion.com/2015/04/diy-painted-mason-jars/

Rust-en-vrede gallery sanlam portrait award 2015

IMPORTANT INFO –

The entry dates for the 2015 Portrait Awards are:

13 JULY 2015 to 23 JULY 2015

BE AWARE:
You have to know the sitter!
You may not copy the National Geographic cover! Unless you have personally met and photographed Mandela/Tutu/Oprah/Zuma/Juju etc. you may not paint them! The aim is to observe your sitter – therefore someone you have “seen” in your dreams will not suffice.

BE AWARE:
Two-dimensional portraits in all media are acceptable. NO SCULPTURE, PHOTOGRAPHY, LENS-BASED or DIGITAL work is permitted.

BE AWARE:
The size restrictions have changed.
Minimum size: 25cm width x 20 cm height (unframed)
Maximum size: 120 cm width x 200 cm height (framed)
No work or frame may exceed 10 cm in depth.
Multipart works (up to 3 parts) will be accepted and regarded as one work.

BE AWARE:
The Rust-en-Vrede Gallery has organized Stuttaford Van Lines as the official courier service. Artists may drop off their unwrapped work at any of the various depots mentioned below.
Stuttaford Van Lines will wrap and package the work and transport it to Rust-en-Vrede Gallery. They will unwrap the work when they deliver it to the gallery. They will collect unselected work from the gallery, re-wrap it and transport it to the same depot from where it came. Artists may then collect the work from the depot at a specific date. This is a free service to the artists.

Works may be delivered to the various depots from:
Monday 13th July to Friday 17th July 2015 from 9:00 to 15:00 daily
Monday 20 July to Thursday 23 July from 9:00 to 15:00 daily.

Johannesburg: 23 Axle Drive, Clayville, Olifantsfontein, Midrand, Johannesburg.
Contact person: Margarida Fernandes Tel. 011 2061500

Bloemfontein: 248 Church Street, Hamilton, Bloemfontein
Contact person: Rachel Harris Tel. 0514341465

Durban: 8 -10 Ernest Clokie Road, Prospecton, Durban
Contact person: Duncan Schulze Tel. 031 9023566

Port Elizabeth: 21 Kwaford Road, Stuandale, Port Elizabeth
Contact person: Gareth Foster Tel. 041 4057400

George: Cnr Fabrick Street & Laing Street, Industria, George
Contact person: Lusia Coetzee Tel 044 8742120

Cape Town: 65 Bofars Circle cnr Kinghall Ave. Epping Industria 2, Cape Town
Contact person: Mike Kitshoff Tel. 021 5148700

Works may be hand-delivered to Rust-en-Vrede Gallery, 10 Wellington Rd, Durbanville. Tel. 021 9764691 from:

Monday 13th July to Saturday 18th July 2015 from 10:00 to 16:00
Monday 20th July to Thursday 23rd July 2015 From 10:00 to 16:00

Work should be presented to the gallery without any protective packaging, as this cannot be retained. If works are sent with a personal courier or friend, please make arrangements for them to remove the packaging and to present the work unwrapped. Artists, couriers or friends will have to adhere to the above dates and times. NO EXCEPTIONS WILL BE MADE!

http://www.rust-en-vrede.com/competitions/

https://www.indiegogo.com/projects/loco-l-revolutionary-fast-food

gregor Jenkin

on the lookout

Southern GUILD

http://www.southernguild.co.za/

Entertained & Enflamed

Entertained & Enflamed gregor jenkin

“South African design is artisanal, handmade and cerebral and our designers work in a very personal, exploratory way, with deep cultural relevance and little interest in passing trends.”
– Trevyn McGowan – Founder of Southern Guild

 

 

he 54-story (567.6 ft or 173 m) high Ponte City Apartments, Johannesburg, South Africa, designed by Manfred Hermer, opened in 1975.

art and architecture in Joburg

Part of the Johannesburg Railway Station panels by Jacobus Hendrik Pierneef

Part of the Johannesburg Railway Station panels by Jacobus Hendrik Pierneef

Part of the Johannesburg Railway Station panels by Jacobus Hendrik Pierneef

Part of the Johannesburg Railway Station panels by Jacobus Hendrik Pierneef

Mikhael Subotzky-- photos from inside every room in a residential building out to Johannesburg

Mikhael Subotzky– photos from inside every room in a residential building out to Johannesburg

Circa on Jellicoe by studioMAS in Johannesburg

Circa on Jellicoe by studioMAS in Johannesburg

Nizamiye Mosque in Johannesburg, South Africa

Nizamiye Mosque in Johannesburg, South Africa

Mapungubwe Interpretation Centre by Peter Rich Architects, Johannesburg, South Africa

Mapungubwe Interpretation Centre by Peter Rich Architects, Johannesburg, South Africa

Blank Ink Design is a Johannesburg-based studio specialising in hand-drawn architectural guides.

Blank Ink Design is a Johannesburg-based studio specialising in hand-drawn architectural guides.

A table in a guest cottage outside of Johannesburg. By studioMAS.

A table in a guest cottage outside of Johannesburg. By studioMAS.

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for kids

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Lego Shelf

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scavenger excursion

 

 

 

 

 

 

 

 

 

 

 

 

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recycled spray painted tins for art supplies

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magnate handpainted tree trunks

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chalkboard blocks

 

beautiful things

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

figs and blue cheese

Fresh Fig Recipes

Figs & Blue Cheese Appetizer

Fresh Figs

Crumbled Blue Cheese

honey

Cut an x into yor figs, not cutting too deep, and stuff with crumbled blue cheese. Bake under hot a grill about 12min then before serving on a plate or platter, drizzle with honey.

Contact us for more information

Contact Info