issue 27 september 2015

September 2015 Issue 27

We visit the Spice Route

www.flatwhiteconcepts.com | Issue 27

ED’S NOTE

@FW_Concepts

www.facebook.com/FlatWhiteConcepts

This month is our first month living on the West Coast as we have moved to the beautiful area of West Beach. After two years of living in Rondebosch it was very hard to make the change. But as it turns out a change really is as good as holiday, and the whole experience has been nothing by uplifting and incredibly inspiring. So if you’re stuck in a rut and feeling frustrated then maybe you simply need a change! Thank you everyone who has helped us throughout the move!

This month we have no specific theme and we’ve had fun discovering a lot of new places, trying new recipes, and finding people with creative passions that we had to share! It’s been a busy but good month and we’re excited about the year ahead.

We hope you enjoy this issue.

Lastly, if you want to get involved in Flat White Magazine, through articles or advertising, please contact me. We’d love to welcome you to the Flat White family!

With love, laughter and a lot of coffee.Christinewww.flatwhiteconcepts.com

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” - Ruth Reichl

Word of the day:

Piquant 1 : agreeably

stimulating to the palate; especially: spicy

2 : engagingly provocative; also: having

a lively arch charm

So you’re a coffee lover? You’ve tried most of the top coffee brands in South Africa, have your view on what’s good and what’s not, where the best coffee shops are and what’s the best on their menu... But have you tried to roaSt your own coffee yet? Commercially, you’d need a roasting drum set very specifically to a set time and temperature, but for home roast-ing, you can literally do it on the hob, or on the braai, just like the Ethiopians do. RYO Coffee is South Africa’s first dedicated green Micro lot distributor and we’re here to help you make amazing coffee, yourselves. You can find most required tools on our site (beans, grinder, measuring spoons, French Press), and everything else is probably already in your kitchen (pan / pot, stove, sieve), as well as a host of information to do with the roasting, grind-ing and brewing of your coffee, and some other interesting facts that you may not know.

www.ryocoffee.co.za | 083 231 7439


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HOMEMADE BEETROOT VEGETABLE BURGERS

I’ve never been a big burger person. Even when I ate meat, it was seldom a dish I craved – which is perhaps why the transition to becoming veg-etarian was so easy for me – I rarely ate a big hunk of meat. However, sometimes I want an easy Friday dinner or quick Saturday lunch – you know the kind, to be whipped up and eaten on laps while catching up on series for the week. Sadly, I’ve come to realise that vegetarian burg-ers are often a soy-based homogenised mush and honestly, not particularly delicious. So, the challenge was set – could I make a great veg-etarian burger?

The short answer: I do believe so. My meat-eating Mr was also quite a fan and deemed it delicious. This burger is made from real food. There are vegetables, protein, starch – all whole, cooked, not-prepackaged food. We’re already off to a good start. On the vegetable front, we have beetroot, mushrooms, carrots, onion, gar-lic and corn – held together by cannellini beans and rice – the patties are actually vegan, but don’t tell anyone.Simply placing the ingredients in a pot, cooking and blending them, you form the mixture into patties. They’re quite tender and firm up quite nicely if you leave them in the fridge overnight. However, we enjoyed them immediately, with no complaints.

Ingredients1 tin cannellini beans, drained1 cup cooked brown or white short-grained rice2 small beetroot, grated

1 carrot, grated1 cup cooked sliced mushrooms1/2 cup frozen corn1 clove garlic1/2 red onion1 tsp olive oil1 tbsp olive oil

MethodPlace a large non-stick pot on a medium high heat on the stove top and add the 1 tsp olive oil. Finely slice the garlic and add it to the pot, with the onion and fry until golden and softened. Add all other ingredients and reduce heat to medium. Cook until the grated vegetables have softened and the beans start to fall apart. Re-move from heat. Using a stick blender, blend the ingredients in the pot until a chunky paste is formed – the smoothness should be to your lik-ing. Once blended, allow to cook to room tem-perature. Form patties with your hands – you should be able to make 6 large patties from this mixture – pressing down until approximately 1.5cm – 2cm thick. Allow to chill overnight if you prefer a firmer patty, or cook immediately if you aren’t too fussed. To cook, add 1 tbsp olive oil to a non-stick frying pan over a medium- high heat. Place no more than 2 patties at a time in the pan and fry on each side until starting to colour – they won’t go golden like normal meat patties, but rather char slightly. Once coloured on both sides, remove from the pan and enjoy.

Recipe by Candice Brestlerwww.agorgeouslife.co.za


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We try out Reload in Tableview and here’s what we thought:

We’ve just moved to the West Coast and so we’ve been on the lookout for new coffee shops and restaurants to try out. I immediately got an email from a friend who lives in the area saying I must try out Reload in Tableview. So that’s just what I did.

It was on one of those typical Cape Town win-ter’s day. The sun was hiding, the wind was blow-ing and the rain was peltering down. We ran for shelter inside Reload Cafe and found ourselves a table. This small cafe is just brimming with char-acter and I immediately felt at ease. One wall is adorned with a huge set of shelves showcasing a vareity of different mugs, cups and saucers to buy, and from the ceiling hung potless plants. It gave the cafe a sense of creativity and life.

The staff were friendly and the food was deli-cious. I ordered a onion and herb bagel with hummus, grilled aubergine, avocado, greens and

a drizzle of oil. Warren chose the open omelette stack. This was an open omelette base, layered with home-made Turkish spicy tomato and sweet pepper sauce, stacked with slices of grilled Bock-wurst and bacon and topped with melted moz-zarella cheese and wilted spinach. Uh... YUM!

Of course, we both ended off our meals with cof-fee. An Americano for me and a Cappuccino for Warren, which were made using the beans from Flat Mountain Roasters.

All in all, a wonderful find and a great start to my new West Coast life. I’ll definitely be back again!

By Christine Bernard

ReloadThe Piazza Centre, Cape Town021 - 556 3344


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Coffee and WifiMorgan’s - my new local

Moving has both its ups and its downs. The worst part, the part I was dreading, was the amount of time we'd be waiting to be connected to the world again. And by connected I mean 'having the internet' of course. With both of us working from home it is crucial that we have the Internet but we also knew that we might be without it for awhile. So my first thought was 'where can we go for coffee and wifi in the area?'

That's when we found Morgan's. A very popular cafe right by the beach. Incredibly chilled and laid back it seems to attract a wide variety of people from those that are heading straight to the beach to those who are heading straight to work. Either way they all come here for the same things: good coffee, good food and a good vibe! I'm yet to eat here but I have my eye on the Make Your Own breakfast. But other than this they also have a normal breakfast menu or you can order toasted sandwiches, croissants or toasties.

I spoke to the owner, Morgan, who said that the cafe will be celebrating its one year in Novem-ber. For a shop that has only been going for one year it is doing incredibly well and I've heard nothing but positive comments from all those that have come.

For me, personally, it's already become my local. And even though I know have Internet sorted out at home I find myself still holding my meet-ings here. This is a place that deserves a lot of praise.

As I type this I'm sitting at Morgan's, waiting for my Flat White to arrive. The perfect start to the day.


Morgan’s2 Marine Drive, Table View081 846 1222

tell me more about the coffice.

So I am an attorney and have been for approx-imately 10 years. My wife and I have our own practice. I have always wanted to get into the coffee market, for two reasons, firstly I have a passion for coffee specifically because there are so many facets to the industry and sec-ondly because there is a massive market for coffee in South Africa. I had the opportunity last year of being able to explore my dream. I initially looked at opening a shop but decided against it because one is never sure that the location will work out. After many months of research I decided on a mobile concept and took it from there. We have decided to focus our attention on servicing small to medium size businesses in our vicinity on weekdays

(we found that many employees do not have the opportunity to go out for a coffee so we have decided to bring great coffee to them) and on weekends we focus on events. how long have you been trading?

We have now been trading for 8 months.

where are you baSed?

We are based in Waverley, Johannesburg.

tell me more about your coffee, and who iS your bariSta?

Morris is our amazing and talented barista. We are so lucky to have him as part of our team.

When I first heard about The Coffice I knew that I had to find out more, and I fell in love with their coffee mobile cart. I wonder if they wouldn’t mind just parking in my garden? We chat to Shaun Benater, creater of The Coffice, to find out more about

this amazing new coffee concept.

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TASTEAs with regards to our beans, we have decided not to commit to one roaster, rather we are serv-ing great coffee based on the taste of our clien-tele. To give you a couple of examples, we have used Urban Grind in Parkhurst to provide Gauta-mala Antigua and Africblack to provide their Vin-tage Black which is a blend of Brazil, Guatemala, Uganda.

We use the following equipment: Nouva Simo-nelli “Compact” Appia 2 Group Volumetric and Nouva Simonelli Mythos grinder what tyPe of eventS are you moSt uSed at and what do you Serve?

We have been requested to serve our specialty coffee at shop openings (most recently the Cor-icraft flagship store in Kramerville, Sandton), en-gagement parties, baby showers and kids par-ties, so a very wide variety. We have a big variety

of hot drinks, and in summer we will be serving iced drinks. If you work in an office park in Joburg and would like us to visit you on a regular basis please make contact with us. how can PeoPle get in touch?

I will respond on any of the below platforms:Facebook: www.facebook.com/thecoffice.coffeeTwitter: @TheCofficeSAEmail: [email protected]: 072 059 7640

how much coffee do you drink?

Anywhere between 5 – 7 cups. I have a law prac-tice to run as well so the coffee is a necessity and it is a pleasure when you have great coffee on hand 24/7

viSit www.thecoffice.coffee for more


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Food Nostalgia

Food nostalgia is a powerful feeling and it’s one I am experiencing a lot lately, especially the older I get. I grew up in a small town on the West Coast in the early eighty’s and on most Saturday morn-ings the local fisherman would go out in small boats and catch fish in their nets to pull onshore where the locals including my dad would come and buy the fish, which would usually be of the “Harder Mullet” variety, a small-ish white, meaty fish with a centre bone which is incredibly fla-vourful.

My dad would bring the Harder’s home and “braai” them for breakfast while my mom baked a fresh bread and served thick, buttered slices with homemade apricot jam.

To this day I can remember the taste, the smell, the excitement of knowing what I am waking up to.

Here a bunch of the locals are sorting through a pile of the Harders they purchased together.

My dad was also an avid diver and here he is in the background getting ready for one of his cray-fish and perlemoen dives while my sister, Adele and I play on the beach, I’m the one in the green hot pants ooh la la! This is when crayfish and perlemoen was still very much in abundance and crayfish and rice salad or fried perlemoen with lemon was a regular meal in our household - how lucky we never knew we were.

In the crazed hustle and bustle of today’s life and the two working parent scenario, I often wonder how many parents still prepare a meal for their

Ilse Du Preez is a passionate food blogger, recipe developer and content contributor – her blog is called www.thefoodbuzz.co.za where she shares her own recipes, restaurant reviews and buzzes all about food, life and love in the Mother City.

For some inspirational recipe ideas, restaurant reviews, hot spots to visit and a free copy of her e-cookbook please subscribe to www.thefoodbuzz.co.za. Follow her on Twitter: thefoodbuzzSA, Facebook: thefoodbuzzSA and Instagram:thefoodbuzz.co.za


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On the next page Ilse shares one of her favourite recipes with us

kids from scratch and realise what an important role that plays in a child’s memories and the nos-talgia of that moment.

I remember a particular sweet corn bake that my Grandmother would make specifically for me as she knew it was my favourite thing at the Sunday lunch table and I would one day eventually get the recipe from her only to be shocked at the in-sane amount of sugar and butter that went into it and can now understand why I loved it so much.

Here Gran is in her favourite place, her kitchen.

My sister too had her favourite dish my Gran would make her which I could never understand, “boontjie bredie” which was green beans and beef stewed with potatoes, way too healthy for my taste.

My Grandmother could rock a Christmas lunch table, every kind of meat under the sun would make an appearance from Pork Chops, Lamp rib, Beef fillet, Roast Chicken to Gammon to every kind of starch imaginable rice, roast potatoes, baby potatoes, potato salad not to mention the salads, beetroot salad, coleslaw, “slaphaks-keentjies” (pickled onions in a creamy sweet and sour egg sauce), greek salad, waldorf salad other sides included pumpkin fritters and of course my sweetcorn dish.

Then came a trio of desserts, malva pudding with homemade custard, fridge cheesecake with con-densed milk and strawberry jam, chocolate cake with caramel topping and coffee and tea afters with Quality Street Chocolates.

Now admittedly my Gran was on the extreme end of things but the Lady showed her love through her food and the preparation thereof and that’s how my family instilled in me a love for cooking, so I know that it is possible, with a little effort, to make quick yet delicious dishes to create some long lasting memories with your own family.

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the Stuff:

meat miX• 200g extra lean beef mince• 3 rashers bacon chopped• 1 white onion• 1 tbsp tomato paste• 2 tbsp ketchup• 1 tsp origanum• 2 tbsp olive oil

egg miX• 8 large eggs• ½ tub spring onion & mustard low fat smooth cottage cheese• 1 tbsp english mustard powder• 100ml milk• ½ cup grated cheddar cheese• 2 handfuls english spinach leaves• 1 tsp origanum• Salt• Ground black pepper

toPPing• 9 large red onion rings• 5 large rosa tomatoes halved

• 1 tablespoon spring onion & mustard low fat smooth cottage cheese

the way:

• Heat oven to 190deg C• In your pan, heat oil on medium heat and sauté white onion until soft, then add bacon pieces.• Season mince with salt, pepper and origanum and add to pan, add tomato paste and ketchup while mince is cooking.• Once mince is browned remove from heat and distribute mince evenly in the pan, then whisk or blend together all ingredients from the egg mix list and add to pan.• Then add the toppings similar to picture or as your creativity speaks to you, then press toma-toes softly into egg mix so as to bake into egg• Remove pan from stovetop and put in oven for 10 – 15 minutes just until eggs get some nice golden colour, remove from oven with your oven mitts. Put a toothpick in the centre of the pan and if it comes out clean you frittata is ready, allow to cool for 5 – 10 minutes before cutting.


Baked Bacon, Spinach and Cheddar Frittata


Baked Bacon, Spinach and Cheddar Frittata

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Come in! Ahla w Sahla!www.byblostrading.co.za

The Palms, 145 Sir Lowry Rd, Woodstock

Our life is coffee, and we strive to know everything there is about it; so that’s why, when you deal with Byblos, you’re dealing with the experts – unyielding quality backed by years of expertise.


CREATE


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Small art for big peopleVin d’Easel was created by Christine and Warren Bernard, a husband and wife team.

Together they joined forces to create a project that’s all about art, photography, and having a bit of fun. They wanted to produce artwork that didn’t cost a fortune and

that was small enough to display anywhere in the house or office.

Great gift ideas for others or even yourself!

Get yours now!Visit www.vindeasel.com


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We get an inside glimpse into the life of photographer, Robert Timothy


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Having taken photos since he can remem-ber Robert Timothy turned professional in May 2014, following an award-winning

career at the BBC where he produced some of the Corporation’s most high profile TV output.Zimbabwe-born, he divides his time between London and Cape Town. We chat to him to find out more...

How did you get into the world of Photography?I've always loved taking photos, since I can re-member. But it was at President Mandela's fu-neral that I just twigged that life was too short not to be following your passion so I gave up my nine-to-five job to practice photography full time.

I see you come to Cape Town often, any favourite spots?There are far too many to mention! The four Clifton beaches probably rate top because the setting is so exquisite. That said, sitting on the terrace of the Alexander Bar in Strand Street with a cold glass of sauvignon blanc on a sunny Friday afternoon watching Cape Town go about its business is just as satisfying.

How different is it to work as a photgrapher in London and Cape Town?The weather! I prefer location shoots, prefer-ably outdoors because I love natural light and in Cape Town it is heavenly. In London it can be very hard to focus on the photography when every sentence ends "...if it isn't raining."

If you could have any photographer in the world photograph YOU who would it be?Helmut Newton. Selfishly so that I could watch him work. But I'm not sure how good I'd look just wearing a Tiffany diamond bracelet and glossy red high heel shoes.

What type of photography do you enjoy doing the most?I would turn that around and say that the work I do is what I enjoy most. It's a bit like the ad-vice writers are always given; "write what you know". In my case, I only photograph what I would want to see, which happens to be people.

What photograph are you most proud of?I would say 'the next photo I take' because your latest photo should always be your best one. However, "Dwayne in the swimming pool" stands out, taken in Bantry Bay last December. It's memorable because someone wanted to buy and licence it as a commercial poster. But I'm not willing to part with it just yet.

Coffee drinker? Too much, so I have to limit myself. Coming to Cape Town often means I know of THAT diet and I read the recommendation that coffee is OK, if you use cream. Except it's even more amazing when you use thick English double cream in a cafe americano! Hence the need to keep a lid on how many I drink...


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www.roberttimothy.com

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www.flatwhiteconcepts.com | Issue 27 www.flatwhiteconcepts.com | Issue 27

BUSINESS OF DESIGN IS BACK TO DO MORE BUSINESS

Business of Design, the conference aimed at cre-atively revolutionising the way you work, returns to Cape Town and Johannesburg this October for its Spring 2015 edition. This third installment of the bi-annual programme boasts an all-new talk schedule, including first-time Business of Design speakers and fresh topics, with the Cape Town conference hosting guest international speaker Jim Brett, President of West Elm, the US-found-ed homeware retail store.

Business of Design is a two-day conference led by

top industry experts and design professionals to guide, inspire and offer practical tools to change the way people do business. Says Co-Founder Laurence Brick, MD of Platform Creative Agency and Creative Director of 100% Design South Afri-ca: ‘We’re proud to already have had 69 of South Africa’s best minds speak on our stage during the previous two conferences in both cities. The networking that has taken place between them and the over 500 alumni delegates we now have has been invaluable.’


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‘Business of Design appeals to all industries,’ adds Co-Founder Trevyn McGowan of Source, Southern Guild and GUILD. ‘We’ve not only had designers and architects attend, but people from retail, accounting and marketing. Because the programme is geared towards both business skills and design thinking, it bridges the divide between the two, encouraging new ways of go-ing about one’s work.’

Alumni delegate architect Andrew Nimmo says: ‘Business of Design is the most enlightening conference I have been to. It changed the way I perceive business, and other creative people.’ Interior designer Neydine Bak agrees, adding, ‘It is going to become a must-do calendar event for any designer and business entrepreneur in the years to come.’ Vasili Sofiadellis, of Silicon Cape and Visions2Ventures, attended the Autumn 2015 conference, noting: ‘Business of Design is an incredible platform, showcasing some of our most talented, inspirational and entrepreneurial creatives. The networking sessions were wonder-ful – they not only resulted in good friendships, but in great business opportunities.

This event is not to be missed!’

Spring 2015 talks include:• Trends to Track in 2016 / Chris Reid, Interna-tional Trend Institute

• The Secrets to Developing a Brand / Mike Schalit, Net#Work BBDO (CT)

• The Art of Curation / Cathy O’Clery, 100% De-sign SA and Platform Creative Agency

• Funding: How to Tap into Resources / Kgosi Monametsi, African Century Ventures

• Feeding Creativity / Lianne Burton, Creative Consultant

• Case Study: Keys to Success / Kirsten Goss, Kirsten Goss; Di Marshall, Wonki Ware in conver-sation with Julian McGowan, Source, Southern Guild, GUILD

• Africa: Growth of a Continent / Terry Behan, Social Entrepreneur and Brand Builder

• Designing a Customer Experience / Laurence Brick, 100% Design South Africa and Platform Creative Agency

• Right Product, Right Price, Right Market / Trevyn McGowan, Source, Southern Guild and GUILD

• Stand 47: A Study in Lifestyle Innovation / Gavin Rooke, The New Order in conversation with Mali-bongwe Tyilo, Visi

• Don’t Go Into Food: A Cautionary Tale About Food Packaging Design / Paul Raphaely, NOMU (JHB)

• Top 10 Tips to Running a Creative Studio / Adri-enne Sparks, Mr Price Home

With special international guest speaker in Cape Town: Jim Brett, President of West Elm

CPT and JHB Dates:Cape Town: 7 -8 OctoberJohannesburg: 21 - 22 October

www.businessofdesign.co.za Tracy Lynn Chemaly [email protected] 021 - 461 2856 / 2097


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DIY Profile Pictures How I Photographed My New Profile PhotosSo recently I chopped off a rather substantial portion of my hair, and being one to walk my talk, I had to update my profile pictures across my social media profiles, to ensure that the real me reflects what people see online.

[Side note & shameless plug] If you look noth-ing like your headshot photograph on your LinkedIn, Facebook, Twitter or any other online profile, then you NEED to book a Profile Picture photo shoot with me. You’ll damage trust with your potential clients, the minute they realise that in real life you look nothing like the image you’re using online.

Over the years, I’ve become rather adept at shooting my own profile pics out of necessi-ty. From trying out lighting setups, to practic-ing poses, to just satiating my need for instant gratification rather than organising a shoot with another photographer. I’m a serious DIY girl at heart.

So today’s new profile pictures were no differ-ent.

I’m the DIY Queen!

I thought I’d show you some behind the scenes to show you how I get my results.

So first thing you need to know is, I usually shoot all my own profile pictures at home in our apartment. It’s a small space, but it has loads of natural light. So even on a day like today when it’s overcast and drizzly, I can still get loads of beautiful light flooding in.

The second thing you need to know is, as well as being the DIY Queen, I’m also the Duchess of Quick and Easy. So when I do things for my-self, I generally don’t like to faff. I save the faff-ing for my clients and keep the Quick and Easy for myself. (That way, my clients know they’re getting value for money.) Plus if you’ve ever been photographed by me – you’ll know that I choose natural light over studio light, any day of the week!

So in this case, quick and easy means no studio lighting, just natural light and reflectors.

Behind the Scenes

You can see here that my desk at home, which is my chosen backdrop, is in close proximity to a large window.

So then I just used 2 reflectors to bounce the window light back to my desk where I’ll be sit-ting.


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I had the best of intentions of sitting calmly on my chair and using my remote trigger to fire the camera but then, as luck would have it, technolo-gy failed me, and my remote trigger decided not to work. I think it’s got something to do with that one time when the batteries leaked out their white, crusty innards all over the transmitter. I’ll have to sort that out at some point. So Plan B – trusty Plan B – was to set the 10 second timer on the camera and run back and forth from the camera to the chair.

Of course the problem there is that the camera doesn’t know where to focus, because while I’m pressing the shutter button, there’ nothing but a blank wall to focus on.

So that’s where the lamp comes in…

I set the lamp up on the chair in approximately the position that my face would be and focused the camera.

Then I press the shutter button and simply move the lamp out of the way.

The Final Photos

And hey presto….my new profile pics! I like to shoot a series of images so I have a few to chose from and to use for various purposes over a pe-riod of time.

To book your photoshoot with Abigail visit:www.abigailk.co.za

DISCOVERTaking it slow...Our Old Mac Daddy experience

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We were invited to spend the night at Old Mac Daddy with one condition - that we take it easy. The aim was

simple: slow down, relax and enjoy. Of course what better place to do that in the beautiful re-gion of Elgin, home to apple picking, good wine and hills that never end.

It took just over an hour for us to arrive, where we were greeted with cappuccinos and shown to our room. Our trailer was one of thirteen lux-ury airstream trailers and ours was fashioned after the romantic notions of Mills & Boon (in-sert appropriate ‘ooh la la’ exclamations here). Each trailer comes with it’s own built-on living unit, including a fully equipped bathroom and a patio to enjoy the views.

We dropped off our bags and headed down to meet the group, who had all settled in the restaurant for a few drinks. After that we were whisked away for a ride on a tractor (as one does!) and despite the chilly air we were

blessed that it didn’t rain. We stopped half way through the 8km trip for some much needed sherry before finally arriving at our destination, Charles Fox. Greeted by Charles himself (who shook hands with every single one of us) and his lovely wife, we were given a tour of the cel-lar and given the opportunity to sample three of his delicious Cap Classiques.

By the time we headed back home the wind had picked up and their was a slight drizzle in the air, but after three glasses of wine nobody seemed to mind in the slightest. We even passed around another bottle to share while we got to know each other quickly.

When we got back to Old Mac Daddy we were treated with some snacks and some warm cider around the fire in their newly built man-made beach. Now I’m generally not a fan of warm alcoholic drinks so I was suprised at just how much I enjoyed the Everson’s mulled cider. They basically took their original apple cider and

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blended it with their spice-infused cloudy apple juice which they then submerged in a pot of boil-ing water to heat up. I’m going to get some soon, while it’s still a bit chilly outside, because you can warm it up yourself at home.

From there we went back to the restaurant and I found myself standing conveniently at the Paul Wallace Wines tasting table. Well, well, well, how did I end up here? I was lucky enough to get talking to the owners who were very passionate about the wines and eager to let me try them all. Delicious! I fell in love with two in particular - The Brave Heart Pinot Noir and the Black Dog Mal-bec, both of which I sneakily paired with some dark chocolate that was on offer. I’m definitely going to have to go back to Elgin soon to buy a few bottles to take home with me. As a designer myself I was immediately drawn to their beauti-ful labels too. After that we all went to create our own pizzas from Brinny Breezes, Old Mac Daddy’s resident restaurant. Thin based and delicious.

This was my second time at Old Mac Daddy and I’m already planning to go again soon. There’s just something about this place that makes you fall in love with it more each time. Mostly, it’s the reminder to stop, relax and take it slow. Some-thing we don’t do enough of in our normal lives.

Thanks for having me Old Mac Daddy! And a special big thank you to the lovely Sascha Polkey from Rabbit In A Hat for the invitation.


To find out more: www.oldmacdaddy.co.zawww.charlesfox.co.zawww.paulwallacewines.co.zawww.rabbitinahat.co.za

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We visit Spice Route{Destination: Delicious}

A sensory journey of discovery for the modern-day explorer

Iw as very excited when one of my best friends decided to have her birthday at The Spice Route. I’ve had my eye on this place for a very

long time so this was the perfect excuse to visit. Now that I’ve been I am already planning an-other trip soon because it’s impossible to do it all in one day.

The weather at this time of the year is quite unpredictable but we were blessed with a day that felt just like summer. The trip to Paarl took about an hour but the scenery along the way is so beautiful that time goes by quickly.

There are so many things to do and we only managed a handful. As we arrived we popped first into DV Cottage Café which is a gorgeous coffee shop boasting both a beautiful inside and outside area. We sat outside and ordered a round of coffees. If you don’t know what to or-der or you’re unsure about which bag of beans to take home, then they allow you to taste a round of all their beans, which I gratefully ac-cepted.

After that we headed straight to the wine tast-ing room, which is renowned for its hand-craft-ed wines from the Swartland region. We chose the selection of five different wines for R30. The wines we tasted were:

• Spice Route Viognier 2014• Spice Route Grenache 2014• Spice Route Mourvédre 2013• Spice Route Pinotage 2014• Spice Route Chakalaka 2013

My favourite was definitey the Grenache!

The tasting we chose was the Spice Route Wine Journey. Some of the other tastings are:

• Flagship Wine Journey - R50 per personA selection of five of their single vineyard and flagship wines.• Malabar Journey - R30 per personA tasting of their flagship red blend. Tasting fee is refundable on purchase of one or more bot-tles.• Wine & Charcuterie Journey - R75 per personA selection of four Spice Route wines paired with four Richard Bosman Quality Cured Meats.

After the wine tasting we made our way to Bil-tong & Barley for some much needed lunch. Here they offer a wide selection of food, in-cuding a carefully selected range of beef, kudu, eland and springbok biltong. I chose the Si-monsberg Burger which was topped with bacon and blue cheese with a portion of chips. It was absoultey delicious.


DISCOVER

Two hours later, and we were off again, decid-ing that the only way to end off a good meal was to visit the De Villiers Artisan Chocolate Roastery and sample some of their chocolate. The Choc-olate & Confectionary Tasting is only R15 per person and well worth the visit. There is also a Single Origin Chocolate Experience for R25 and a Chocolate Truffle Workshop for R125 (booking required).

Then, near the end of our day, some of the guys decided that they could not leave without first visiting CBC - Cape Brewing Company. Here they enjoyed six tasting samples of some of the beers on offer. On my next visit, when I have more time, I’d like to come back and do the beer tour where you can follow the entire beer production process.

I so desperately wanted to see it all, but a day is simply not enough. I’ll definitely be back again soon, and next time I have my eye on sampling

and buying some of the cured meats and enjoy-ing some pizza and tapas at La Grappperia.

“The vision for Spice Route is to offer lo-cal and international tourists a selection of hand-picked artisanal producers who put as much thought, skill and passion into their products as Spice Route Winemaker, Charl du Plessis, puts into his wines,” says Spice Route Wines Owner, Charles Back. Words by Christine BernardPhotos by Warren Bernard

Visit www.spiceroute.co.za


DISCOVER


DISCOVER

We were lucky enough to be invited by West Coast Way to visit the Cultural and Educa-tional Centre of !Khwa ttu San, only 70km from Cape Town, and just a stone's throw away from my new home in the West Coast.

They offer an interesting insight into the world of the descendants of the first indig-enous people of Southern Africa where you get to meet and interact with the San them-selves.

Upon arrival we were offered coffee and scones and given some background into the story behind the village and centre. After that our San guide took us for a walk to ex-plain the history behind the San people and to show us how to identify different spe-cies of plants as well as what they are used for. Our guide was hilarious and incredibly knowledgeable and I found the whole talk fascinating. He even picked some leaves off a Wild Wormwood plant to give to each of us, explaining to us how to dry it correctly and how to create a tea out of it. I realized how much we rely on modern medicine when everything we need is growing all around us. The reason we don't know what is good for us and what isn't is purely because we've be-come so far removed from nature. It made me look at my own life in a completely dif-ferent way. From there we were taken to see the replica huts to show how the San peo-ple lived. Here we were given some of their homemade tea while we sat around the fire to listen to one of the San women speak to us in her home language. The translator explained to us what she was saying which included her hilarious rendition on how the San men show the women that they are in-terested in them. I won't say more because this is definitely a tour you have to experi-

ence yourself and hear the stories firsthand, but I will tell you this much: It involves a bow and arrow!

It was then time for lunch in the original farmhouse which, for the last four years, has been restored to create a restaurant that can hold up to 60 guests at a time. Dinner was incredible and we feasted on a delicious cheese souffle starter (my favourite), fol-lowed by a venison potjie with mashed pota-toes and vegetables, a lemon ice cream pal-ate cleanser and then a chocolate mousse layered cake for dessert. Ending off with coffee and biscottis. Each course was paired with a delicious glass of wine from the Or-monde cellars and we were lucky enough to have the general manager of Ormonde Adré Rheeder explain each glass to us. A beautiful compliment to the food.

After that we headed out to the cultural cen-tre where we got to see one of the classes in action and meet some of the amazing stu-dents. The !Khwa ttu Training Department is where young San from all over southern Africa come to learn more about their roots, history, culture and traditional knowledge and where they are equipped to teach oth-ers about it – whether to their own commu-nities or the broad public.

What a beautiful and special day. It's so im-portant to get out there and to see what in-credible things people are doing to preserve their culture and their heritage. Thank you to West Coast Way for including us!

Links:www.khwattu.orgwww.ormonde.co.zawww.westcoastway.co.za

A tour with West Coast Way at !Khwa ttu San


DISCOVER

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DISCOVER

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021 - 828 2119www.brookside.co.za

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WIN

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THE END

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email Christine on [email protected]

issue 27 september 2015

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