june 2015

CELEBRATING DAD 06

wATCh mE Now 09Into the world of the superb works of art that are Bulgari timepieces

Personality

Chatting to fathers around the country on their thoughts about Father’s Day

uRBAN LEGENDs of LuxuRy 12Our urban legends of luxury, your latest obsessions

fashion

oN ThE mENu IN ThE moThER CITy 22The many splendors of Cape Cuisine

travel

bon vivant

lifestyle

hE wEARs IT wELL 16

shE wEARs IT BETTER 17

GET youR GIfT oN 18

Exploring the options of gifting for Father’s Day

CApE mILNER hoTEL 32

A trendy Cape Town boutique hotel in the shadows of the majestic Table Mountain

ThE DouBLE TREE by hILToN 34The Cape Town Upper EastsideHotel in the vibrant area of Woodstock offers all the comforts of home with it’s own stylish and luxurious flair

D I s C o v E R

ThE ExECuTIvE REpoRT 10Meet MD at KPMG, KZN and bodybuilder extraordinnair Farouk Karreem

Exploring the Pantone colour of 2015 - Marsala for him & her

ACCEssoRIsING mEN 20Accessorising an outfit for a guy can be quite tricky, our expert Trace De Kock helps us get it right

LuxE LIfE 19

ThE ALLuRE of CApE TowN’s fooD sCENE 24Exploring the Mother City’s transformation into a prestigious culinary destination

kzN fooD hERoEs 39

Mumm@Large enjoys the culinary delights of the renowned Villa Bianca

DELIA hARBoTTLE 47 The Conservatory At The Cellars-hohenort sImoN kEmp 56 The Double Tree by hilton Cape Town upper Eastside

C o o k L I k E A C h E f The oyster Box salutes the kzN food producers in an elegant dining extravaganza

ThE oysTER kING 35Exploring a new dimension in food theatre with Patrick De Bree, the ultimate Oyster King

GENTs TEA By ThE sEA 38

The Twelve Apostles Hotel in Cape Town extends it’s traditional High Tea to include dad’s in their special month

ThE TRAvELLING ChEf 40Chef Alex Poltera from the KZN Midlands shares his Michelin starred travel diary. This time he is at the fabulous GreenHouse in the UK

GAsTRoNomICALLy oRGAsmIC 42

Kitchen tips from one of SA’s most exciting and beloved Chefs

jACkIE CAmERoN 44

health

Unpacking the mystery behind cauliflower rice and why its better than regular rice - or is it??

CAuLIfLowER whAT 64

This Japanese green tea has become quite the fad, we had to find out why!

mEET youR mATChA 67

entertainment

Highlighting the latest and greatest in the wonderful world of technology

TECh kNow 69

Keep up to date with the most current movies, books and music

ThE LATEsT 70

E D I T O R S W O R D

Graphic DesiGn & Layout Kira [email protected] 573 2405

Editor AAliyAh MiA [email protected] 573 2405

Printer: Art Printers

Office cO-OrdinatOr nOmpilO mlambO [email protected] 573 2405

With li ght and blessings

\A xxx

HEY, hey guys! Exciting times for us here at Urban Life n Style. In keeping with us always raising the bar and taking bold decisions, we

welcome you to your first read in our new format. More fabulous, more elegant and definitely more sexy. Our content as always remains exciting,

relevant and luxurious and we hope you continue to enjoy our publication as much as you always have. JUNE is the month of Father’s Day and this

month we honour and celebrate all dads wherever they may be . We salute you for all the various roles you play in shaping the future of our children. Dad’s from all

walks of life, have the same priorities – to do the best they can for their families, and this month we take a peak into what Father’s Day means to various dad’s across the

country. OUR personality profile is of one seriously hot papa, Mr. Farouk Karriem, MD at KPMG, Durban, who shows us that success is not just about rands and cents, check out

his biceps and triceps on page 10. This dad is breaking down stereotypes and eliminating the ‘bean counter in a grey suit’ image of ac- countants everywhere. MARSALA may be

the pantone colour for 2015, but this particular shade truly comes alive in the colder months. With its warm hue, accessories and clothing items alike take on an extra sense of luxury

and appeal. Check it out for yourself. AS many of you may know, Cape Town has been voted number THREE in the World Food Cities – Readers Choice 2014 category by Conde

Nast Traveller, we venture back to the Mother City to find out more. This is HUGE for South Africa as it means that on an international level our chefs and our produce is being more and

more recognised and appreciated by a global audience. The city beat out such esteemed food cities like Florence and Rome, with the top spots being claimed by San Sebastian and

Paris respectively, but we are super proud of our fair city of Cape Town. THIS month we feature some stylish, modern and really fabulous places to stay in the Cape,for when you embark on a food journey

of your own, like The Double Tree Hilton – Upper East Side, that is situated in the heart of the hip and happening district of Woodstock and the luxurious boutique hotel in Tamboerskloof, The Cape Milner. Whilst in the Cape we got a

chance to meet the man who brought the highly successful concept of The Oyster King to the country, we found his story intriguing and we’re sure you will too. From high tea at the Twelve Apostles to lunch at The Conservatory we indulged our food

passion and are delighted to share these with you. FROM gourmet recipes to the intricate art of luxury watchmaking this edition is bound to have you turning page after page and we look forward to hearing your comments and feedback on our

new look and feel. OUR regular “Fabulous Finds” feature which has become so popular that many readers contact us for more information has taken on a new look of its own. We’ve

raised the stakes, and the feature is now aptly called Urban-Legends of Luxury, a cheeky take on our name and we hope you continue to enjoy it as we continue to ‘find’ the most

fabulous pieces to either indulge your fantasies or add to your collections.

C O N T R I B U T O R S

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06 | PERSONALITY

It’s Father’s Day again and each year we wrack our

brains trying to think what it is that we could buy

dad, we try NOT to buy another pair of Superman

boxer shorts or Best Dad mugs yet we always end

up getting him the same old cliche’d gift. We plan

the day with him in mind, yet we hardly consult him,

thinking that he would absolutely love what we’ve

arranged. Because of course, we did it with love.

This time around we decided to ask the dad’s what

they thought about Fathers Day and what gifts they

would actually like to receive and in fact, how they

would like to spend the day ....every dad we spoke

to had one thing in common.. love for their families.

So even though sometimes we annoy them, hog the

remote, plan days they would rather not be a part

of....they still ‘show up’ and this is a testament to a

dad’s commitment to his family.

celebrating

WHaT We asKeD:

1. whAT DoEs fAThER’s DAy mEAN To you

2. DEsCRIBE youR IDEAL fAThER’s DAy?

3. how wILL IT ACTuALLy BE spENT?

4. whAT GIfT ARE you hopING To RECEIvE ThIs yEAR/whAT Do you ThINk you wILL ACTuALLy RECEIvE?

5. If you CouLD Buy youR owN GIfT, whAT wouLD IT BE AND why?

1. Father’s Day, reminds me of how

important a father is and the role

he plays in your life

2. My ideal day would be spent with my

father and my siblings having a

traditional lunch at his favourite

restaurant. He always chose that

restaurant because they served the

best bread pudding. How I miss my

dad on Father’s Day.

3. �Ęå�ŞĜÏƋƚųå�ĜŸ�ÚĜýåųåĹƋ�ĹŅƵØ�ŸĜĹÏå�ĵƼ� dad has passed on. I usually spend it

with my immediate family.

4. I’m hoping to receive a new pair of

Harley Davidson winter gloves. I think

I would receive a jersey.

5. FƋ�ƵŅƚĬÚ�ÚåĀĹĜƋåĬƼ�Æå�±�ƖǈŎĂ�B±ųĬåƼ� Davison streetglide motor cycle.

1. The day where I am allowed to sit

in front of the TV with no

competition for the remote and

enjoy my favourite channel without

interruptions!

2. Breakfast in bed, predrinks with the

boys at my favourite hangout spot

��Bk�Ø�ƋĘåĹ�Ņý�ƋŅ�±�Ƶ±ƋÏĘ�±��Be�UűŸ��č±ĵå�ĜĹ�ƋĘå�±üƋåųĹŅŅĹ�±Ƌ�e��e� stadium and a family dinner at one

my favourite restaurants .

3. �ååĜĹč�ĜƋűŸ�ŅĹ�±��ƚĹÚ±ƼØ�ĜƋ�ƵĜĬĬ� probably be Church in the morning

and then Wimpy for breakfast with

the kids. Then home all day resting

and getting ready for the Monday

morning madness at my house.

4. e�ƴŅƚÏĘåų�ƋŅ�ÚŅ�±�ŸĩƼ�ÚĜƴĜĹč��ŸŅĵåƵĘåųå�ĜĹ�U¬cñÆƚƋ�ĜƋ�ƵĜĬĬ� probably be socks or a shaving kit.

Maybe cologne

5. e�8åųų±ųĜ�Ņü�ÏŅƚųŸå

ABEL mokoENA F&B MANAger uShAkA MArINe WOrlD

ANDRE kERR MD kerr’S FuNerAl DIrecTOrS

Dad

We salute you dad, one and all!

FaTHers Day: 14 June 2015 aLL Day

PERSONALITY | 07

1. e�Ú±Ƽ�ƵĜƋĘ�ƋĘå�ü±ĵĜĬƼØ�ŸååĜĹč�ĵƼ��ŅƵĹ�Ú±Ú�±ĹÚ�Ú±ÚěĜĹěĬ±Ƶţ��cŅ�ƵŅųĩ� or responsibilities and spending time

with my wife and daughter.

2. Probably to be on vacation in

Thailand!

3. FƋ�ƵĜĬĬ�ŞųŅÆ±ÆĬƼ�ŸƋ±ųƋ�Ņý�ƵĜƋĘ�Æųå±ĩ fast and presents in bed before we

visit our dad’s.

4. I’m hoping my gift is that I can do

whatever I want (stay in bed and

watch tv/ play playstation) all day.

��Fűĵ�ųå±ĬĬƼ�ĜĹāƚåĹÏåÚ�ÆƼ�ĵƼ�ƵŅųĩ�ƼŅƚ� see...LOL. But I will probably get my

usual of socks, boxers, pajamas and

a fragrance of my wife’s choosing.

5. If I had to buy my own gift it would

be something for my racecar or if

possible a whole new car altogether!

(a Lambo! hint)

1. e�Ú±Ƽ�ŸŞåĹƋ�ÆåĜĹč�ƋĘå�ÏåĹƋųå�Ņü� attention by the people I love the

most.

2. Wake up to presents, love and

laughter and spending quality time

with my family.

3. eŸ�±ÆŅƴå�±ĹÚ�ĬƚĹÏĘ�±Ƌ�ĵƼ�ü±ƴŅƚųĜƋå� restaurant.

4. That’s not important the fact that

I am getting gifts makes all of them

special.

5. e�Ęƚčå�ĘŅƚŸå�ŸŅ�ƋĘ±Ƌ�ĵƼ�ÏĘĜĬÚųåĹ� and grandchildren could all live

under one roof with my wife and I.

1. It is recognition of fathers and their

contribution to their families, more

��ŸŞåÏĜĀÏ±ĬĬƼ�ƋĘåĜų�ƵĜƴåŸ�±ĹÚ�ÏĘĜĬÚųåĹţ

2. e�Ú±Ƽ�ŸŞåĹƋ�±�ŞĜÏĹĜÏĩĜĹč�ƵĜƋĘ�±ĬĬ�ĵƼ� family.

3. e�Ú±ƼØ�ŸŅĵåƵĘåųå�Ƶ±ųĵØ�ŞųŅÆ±ÆĬƼ�±� beautiful nature park. We’d games,

eat delicious food, tell funny stories

and enjoy each other’s company.

4. The only gift I am hoping for is to

be with my family on Father’s Day.

With my busy schedule its

��ŸŅĵåƋĜĵåŸ�ÚĜþÏƚĬƋţ

5. It would have to be the latest

��X±ĵÆŅųčĘĜĹĜñţŸåå�Fĵ�ĹŅƋ�ŸĘƼ�ĘåƼñĬŅĬ

mohsIN mIA DIrecTOr TOyS r uS | BABIeS r uS

ChRIs LARsEN DIrecTOr TOyS r uS | BABIeS r uS

shAwN BICkERToNpreSeNTer|DJ - rADIO 2000

08 | PERSONALITY

PROGRAMStart: 10:00am with Polo Parade & Marching Band

First polo game: Starts @ 10:30am to 12:30pmLunch Break: 12:30pm to 1:30pm Fashion Show & Vintage Car Show

Final Polo Game: Starts @ 1:30pm to 3:00pmBest Dressed Guest & Prize Giving 4:00pm

After paAfter party with top DJ’s in the main marquee

Contact us on [email protected]. Call 0861 22 2241 or 032 586 0856

Pre Sales available on webtickets.co.za for R50. R 100 at the doorPicnic table for 10 people @ R 3500

Corporate 3 course lunch for 10 people @ R 7500

N A T I O N A L P O L O E V E N T

The Gatsby

GATSBY THEME

SUNDAY JUNE 14TH 2015

SHONGWENI POLO CLUB

10 | PERSONALITY

THE EXECUTIVEREPORT

Ÿ� U{a:űŸ� ųåčĜŅĹ±Ĭ� ĵ±Ĺ±čĜĹč� ÚĜųåÏƋŅų� ±ĹÚ� ±� ÆŅÚƼÆƚĜĬÚåų�whose training regime and physique rivals that of professional

ÆŅÚƼÆƚĜĬÚåųŸØ�U±ųųååĵ�ÚŅĵĜĹ±ƋåŸ�ĜĹ�ƋĘå�ÆŅ±ųÚųŅŅĵ�±ĹÚ�ĜĹ�ƋĘå�gym too but to one boy and two little girls this family man is

just ‘dad’.

This humble overachiever is fuelled by the belief that there is nothing

he cannot achieve and it is this very mantra that has led to his

unprecedented success at the global audit company and spurred his

devotion to training.

U±ųųååĵ�Ÿ±ƼŸ�ĘĜŸ�üƚųĜŅƚŸ�ÚåƋåųĵĜĹ±ƋĜŅĹ�ƋŅ�čĜƴå�ĘĜŸ�ü±ĵĜĬƼ�ƋĘå�ÆåŸƋ�quality of life has driven his unwavering dedication to his physical

wellbeing and his career goals.

The 39-year-old – who was of the youngest MD’s of a professional

ŸåųƴĜÏåŸ�Āųĵ�±Ƌ�±čå�ƐĂØ�ųåÏ±ĬĬŸ�ĘĜŸ�ĵŅÚåŸƋ�ƚŞÆųĜĹčĜĹčØ�ƵĘåųå�Ęå�ŅĹÏå�lived in a single room with his family in Tongaat, wore hand-me-down

clothing and walked long distances to school.

“I came from a very poor background and those circumstances can

åĜƋĘåų�ĵ±ĩå�Ņų�Æųå±ĩ�ƼŅƚ�±ĹÚ�ƋĘ±Ƌ�Ƶ±Ÿ�ĵƼ�ĵŅƋĜƴ±ƋĜŅĹţ�eĬƋĘŅƚčĘ�ĵƼ�father is the reason I am the person I am today and I admire his qualities

such as his wisdom and steely determination, I didn’t want to have the

Ÿ±ĵå�ƋŅƚčĘ�ĬĜüå�ƋĘ±Ƌ�Ęå�ÚĜÚØŰ�U±ųųååĵ�Ÿ±ĜÚţ

U±ųųååĵØ�±��ĹĜƴåųŸĜƋƼ�Ņü�UƵ±¬ƚĬƚěc±Ƌ±Ĭ�±ĬƚĵĹĜØ� Ĭ±Ƌåų�ÆåÏ±ĵå�ƋĘå�ĀųŸƋ�person in his family to attain a university degree as well as a

ŞŅŸƋčų±Úƚ±Ƌå�Úåčųåå�ĜĹ�eÏÏŅƚĹƋĜĹčţ��

U±ųųååĵØ�ƵĘŅ�Ę±Ÿ�ĵŅųå�ƋĘ±Ĺ�Ŏƅ�Ƽå±ųŸ�Ņü�±ÏÏŅƚĹƋĜĹčØ�±ƚÚĜƋ�±ĹÚ�±ÚƴĜŸŅųƼ�åƻŞåųĜåĹÏå�ƵŅųĩĜĹč�±Ƌ�U{a:Ø�ÏĬĜĵÆåÚ�ƋĘå�ų±ĹĩŸ�±ĹÚ�ŸåÏƚųåÚ�±�ĵ±Ĺ±čåĵåĹƋ�ųŅĬå�ĜĹ�ƖǈǈƖţ� FƋ�ƋŅŅĩ�ĘĜĵ�ĹŅ�ĵŅųå�ƋĘ±Ĺ�ƋƵŅ�Ƽå±ųŸ�ƋŅ�ųĜŸå�further as a senior manager.

FĹ�ƖǈǈƀØ�Ęå�±ƋƋ±ĜĹåÚ�ÚĜųåÏƋŅųŸĘĜŞØ�±ĹÚ�üŅƚų�Ƽå±ųŸ�Ĭ±Ƌåų�ě�±Ƌ�ŅĹĬƼ�ƐĂ�Ƽå±ųŸ�ŅĬÚ�ě�Ęå�ŸåÏƚųåÚ� ƋĘå�ŞŅŸĜƋĜŅĹ�±Ÿ�ĵ±Ĺ±čĜĹč�ÚĜųåÏƋŅų�Ņü�U{a:� ĜĹ�U¬c�±ĹÚ�ĜŸ�±ĬŸŅ�ÏƚųųåĹƋĬƼ�ŅĹå�Ņü�ƋĘå�ƼŅƚĹčåŸƋ�ĵåĵÆåųŸ�åĬåÏƋåÚ�ƋŅ�U{a:űŸ�c±ƋĜŅĹ±Ĭ�{ŅĬĜÏƼ��Ņ±ųÚţ

�k�%�×�Simone Samuels

With rippling muscles, a toned torso and bulging biceps Farouk Karreem may pass for a professional bodybuilder but this

unconventional executive dons a suit and tie each day and heads operations of KPMG in KwaZulu-Natal.

Managing Director - kpMg, kZN

PERSONALITY | 11

U±ųųååĵűŸ�ƋĘųĜƴĜĹč�Ï±ųååų�±ĬŸŅ�ÆųĜĹčŸ�±�ĘĜčĘ�ĬåƴåĬ�of stressful demands and work pressures, which

he refuses to succumb to. He says that the sport

of bodybuilding has proven to be the ideal release

from the stresses of the industry.

BŅƵåƴåųØ� ĜƋ� Ƶ±Ÿ� U±ųųååĵűŸ� ÏŅĵŞåƋĜƋĜƴåĹåŸŸ� ƋŅ�once again prove that he can achieve anything he

sets his mind to do that led him to bodybuilding.

ŮFűƴå�ÆååĹ�ÆŅÚƼÆƚĜĬÚĜĹč�üŅų�ƋĘå�Ş±ŸƋ�Ŏǈ�Ƽå±ųŸ�±ĹÚ�it has created a positive work and lifestyle balance

for me but I actually started bodybuilding after I

Ƶ±Ÿ�ÏĘ±ĬĬåĹčåÚţ��ŅĵåŅĹå�ĵ±Úå�üƚĹ�Ņü�ĵƼ�±ųĵŸØ�telling me they were too skinny and a year ago a

friend said that I would never get a six pack or get

ĜĹƋŅ�aåĹűŸ�Bå±ĬƋĘ�ĵ±č±ǄĜĹåØŰ�U±ųųååĵ�åƻŞĬ±ĜĹŸţ�

“For me bodybuilding is crucial from a healthy

living perspective; I’ve seen a lot of youngsters

who neglect their physical health and it is scary

that they are so easily out of breath and don’t have

the energy to play with their children. I’m a kid at

heart and I treasure my time with my kids, playing

around in the park, hiking or swimming which are

their favourites,” he says.

However, bodybuilding has become a lifestyle for

U±ųųååĵØ�ƵĘŅ�ĵ±ĜĹƋ±ĜĹŸ� ±� ŸƋųĜÏƋ� å±ƋĜĹč� ųåčĜĵåĹØ�weighing all meals and regulating all food intake

±ĹÚ�Ƌų±ĜĹĜĹč�ÆåƋƵååĹ�Ŀ�±ĹÚ�ŎƖ�ƋĜĵåŸ�±�Ƶååĩ�depending on whether he is “cutting” or “bulking”.

U±ųųååĵ� Ę±Ÿ� ƼåƋ� ƋŅ� ÏŅĵŞåƋå� ĜĹ� ±� ÆŅÚƼÆƚĜĬÚĜĹč�competition and while it may be another notch to

add to his host of achievements, he is certainly in

no hurry.

However, despite catapulting to the top of his

ĀåĬÚØ� ĜĵŞųåŸŸĜĹč� åƴåĹ� ŞųŅüåŸŸĜŅĹ±Ĭ� ±ƋĘĬåƋåŸ�ƵĜƋĘ�his endurance and physique, travelling to

Ÿåƴåų±Ĭ�ÏŅƚĹƋųĜåŸ�ƵĘĜĬå�ƵŅųĩĜĹč�±Ƌ�U{a:�±ĹÚ�having a sporty F type Jaguar as his latest toy,

U±ųųååĵ�Ÿ±ƼŸ�ĘĜŸ�čųå±ƋåŸƋ�±ÏĘĜåƴåĵåĹƋ�Ƶ±Ÿ�becoming a husband and father.

U±ųųååĵ�ĵ±ĜĹƋ±ĜĹŸ�±�ŸƋųŅĹč�ŸåĹŸå�Ņü�ĘƚĵĜĬĜƋƼ�±ĹÚ�grounds himself by never forgetting his humble

roots and says this is a quality that he strongly

instils in his three children.“Success in bodybuilding stems from

realising that 70 percent of your body

condition is based on what you eat and

30 percent is a result of training,”fARouk wIshEs ALL oThER DADs A

hAppy fAThER’s DAy!

16 | FASHION

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3. j CREw ChINosjcrew.com

4. sNooD DARk RED fLAIR IsLEriverisland.com

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PanTone CoLouR of ThE yEAR - 2015

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Gentlemen it’s time to step out of your comfort zone, Time for real experimentation which incorporates this stylish, attractive and versatile tone with neutral colours and di!erent shades of cream for a MODERN ELEGANT LOOK.

he Wears It

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FASHION | 17

marsala She Wears It

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Marsala your grounded statement colour for this season, Ladies do play around with this rich, bold,

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4. mARC jACoBs wATCh marcjacob.com

5. ToRy BuRCh LEAThER Bow GLovEs toryburch.com

18 | FASHION

!is Father’s day spoil your dad with these coolest and most stylish gifts. It’s also a wonderful time to let him know how much you appreciate him, the most precious gift is letting him know his the greatest dad ever. We have found the trendiest sunglasses, the best

tailor denim jacket and the most intriguing fragrance. !ese Father’s day gifts will create the

most vivid memories for a life time.

get your

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FASHION | 19

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(3)

(4) (5)

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D A D s D E L I G h T

Where to bUy:

WHeTHer you WanT To TreaT DaD To someTHinG For HimseLF, or aDD To His coLLecTion oF TrenDy GaDGeTs anD Gizmo’s We Have aLL

THe oPTions For you!

in KeePinG WiTH THe PanTone coLor oF THe year, We’ve PuT

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e��)��k�F�Fc:�

Accessorising an out"t for a guy can be quite tricky! How much is too much? Is it too girly? Most men want to look good, but there seems to be a lot of questions and confusion when it comes to the rules of putting an out"t

together.Men do have fewer options, so get your shoes right. Get your watch right. Get your man bag right. If you are more creative there are ways you can customise your look without overdoing it.

Let’s Look at how:

Men

1.Watches firste�Ƶ±ƋÏĘ�ĜŸ�±�ŸĜĵŞĬå�Ƶ±Ƽ�ƋŅ�±ÏÏåŸŸŅųĜŸåØ�especially if you are someone who isn’t

completely comfortable with the

±ÏÏåŸŸŅųĜŸĜĹč� ƋĘĜĹčţ� e� Ÿĵ±ųƋåų� Ƶ±ƋÏĘ� ƵĜĬĬ�work with everything. It really doesn’t need

ƋŅ�Æųå±ĩ� ƋĘå�Æ±Ĺĩú�:ŅŅÚ�ŧƚ±ĬĜƋƼ� ĜĹ�±�ĹåƚƋų±Ĭ�colour is timeless.

2. JeWellery can be manlyWristbands (formerly known as bracelets) are

really big right now. The higher end stores do

them in twisted leather with magnetic clasps

in various colours. With jewellery less is more!

3. scarvesLike with bowties, only certain types of men

Ï±Ĺ�Ƶå±ų�±�ŸÏ±ųüţ�e�čƚƼ�ƵĘŅ�ÚųåŸŸåŸ�üŅų�ƋĘå�weather in a wool coat, can wear a scarf to

ĀĹĜŸĘ�Ņý��ƋĘå�ĬŅŅĩţ

4. the man bag�Ęåųå�ÚåĀĹĜƋåĬƼ� ĜŸ�±�ŸƋĜčĵ±�±ƋƋ±ÏĘåÚ� ƋŅ� ƋĘĜŸØ�but I really don’t know why. If you have a lot

Ņü�ŸƋƚý�ƋŅ�Ï±ųųƼØ�čåƋ�±�Æ±čţ�cŅƵ�F�ÚŅĹűƋ�ĵå±Ĺ�a rucksack that has branding all over it, as this

ƵĜĬĬ�ĜĹŸƋ±ĹƋĬƼ�ĩĜĬĬ�±Ĺ�ŅƚƋĀƋţ�

Look at what works for your needs, with

ųåč±ųÚŸ�ƋŅ�ŸĜǄåØ�ÏŅĬŅƚų�åƋÏţ�e�čųå±Ƌ�ŸŞŅųƋŸ�Æ±č�in leather can really do the trick. They are far

from being classed as girly.

5. glassesWhether it be prescription glasses or

ŸƚĹčĬ±ŸŸåŸØ�ĵ±ĩå�ƋĘå�åýŅųƋ� ƋŅ�ÏĘŅŅŸå�ƵĘ±Ƌ�suits your face shape and skin tone.

Obviously if you are the guy on his bike all

weekend, practicality is key. We really have

čŅĹå�ÆåƼŅĹÚ�ƋĘå�Ƶų±Ş�±ųŅƚĹÚ�ŞĬ±ŸƋĜÏ�ĬŅŅĩţ�e�great pair of glasses will make a huge

ÚĜýåųåĹÏå�ĜĹ�ƼŅƚų�Ņƴåų±ĬĬ�ĬŅŅĩţ

6. cUff linke�üƚĹĩƼ�Ş±Ĝų�Ņü�ÏƚÿĜĹĩŸ�ĜŸ�±Ĺ�å±ŸƼ�Ƶ±Ƽ�Ņü�±ÚÚĜĹč�±�Ïųå±ƋĜƴå�åÚčå�ƋŅ�±Ĺ�ŅƚƋĀƋţ��Ęå�options are endless, from skulls to maps, the

choice is yours. Just make sure they are only

ƵŅųĹ�ƵĜƋĘ�±�ÚŅƚÆĬåěÏƚýåÚ�ŸĘĜųƋú

7. hatsYou either love them or hate them! Hats are

ųå±ĬĬƼñññţ� Fü� ƼŅƚ� ÏĘŅŅŸå� ƋŅ� Ƶå±ų� ŅĹåØ� ĵ±ĩå�Ÿƚųå�ƼŅƚ�±ųå�±ÆĬå�ƋŅ�Ï±ųųƼ�ĜƋ�ŅýØ�ŅƋĘåųƵĜŸå�ƼŅƚ�will come across as extremely awkward.

Ζ�EHOLHYH�WKDW�HYHU\�RXWȴW�VKRXOG�KDYH�D�ȊSRS�SLHFHȋ�DV�WKLV�ZLOO�EULQJ�DQ\�RXWȴW�WR�OLIH��-XVW�

remember one thing, accessories should

enhance without overpowering Accessorise to the

extent that you feel comfortable.

“Be the best you!”Your friend in fashion

Traceywww.saimagekzn.co.za

[email protected]

20 | FASHION

FASHION | 21

22 | TRAVEL

Cape Town has recently been heralded as

ƋĘå��BF�%�ÆåŸƋ�ÏĜƋƼ� ĜĹ� ƋĘå�ƵŅųĬÚ� üŅų� üŅŅÚĜåŸ�üŅų� ƋĘå�Ƽå±ų� ƖǈŎĉţ��Ęå�ŞųåŸƋĜčĜŅƚŸ� ĬĜŸƋ�ƵĘĜÏĘ�ĜŸ� ÏŅĵŞĜĬåÚ� ÆƼ� �ŅĹÚå� c±ŸƋ� �ų±ƴåĬĬåų� Ƶ±Ÿ�ųåĬå±ŸåÚ�ŅĹ� ƋĘå�ƀƋĘ�eŞųĜĬ� ƖǈŎĂ�Ƶå�ƴåĹƋƚųåÚ�üŅųƋĘ�ƋŅ�ĀĹÚ�ŅƚƋ�ĵŅųå�±ĹÚ�Úƚč�±�ĬĜƋƋĬå�ÚååŞåų�ƋŅ�ĀĹÚ�ŅƚƋ�åƻ±ÏƋĬƼ�ƵĘ±Ƌ�Ƶ±Ÿ�Ę±ŞŞåĹĜĹč�ĜĹ�Ņƚų�Mother City.

From the famous steak

:±ƋŸÆƼ�±Ƌ��åĵÆĬåƼ��Ņ±ÚĘŅƚŸå�ƋŅ�ƋĘå�koeksusters, pronounced (kooseestas) in

eƋĘĬŅĹå�ƋŅ�ƋĘå�±ųƋĜŸ±Ĺ±Ĭ�Æųå±ÚŸØ�ÏĘååŸåŸ�±ĹÚ�Ņųč±ĹĜÏ� ŞųŅÚƚÏå� ±Ƌ� ƋĘå� cåĜčĘÆŅƚųčŅŅÚŸ�Market in Woodstock.

�ŅŅ�ƋĘå�ĀĹå�ÚĜĹĜĹč�åƻŞåųĜåĹÏåŸ�±Ƌ�±ĹƼ�ŅĹå�Ņü�the chic and stylish restaurants in the CBD...

�±Şå� �ŅƵĹ� Ę±Ÿ� ±� ÏåųƋ±ĜĹ� ā±ƴŅƚų� ±ÆŅƚƋ� ĜƋţ��ĹĜŧƚåĬƼ�ĬŅÏ±Ĭ�ƼåƋ�ƵĜƋĘ�ĜĵĵåĹŸå�čĬŅÆ±Ĭ�appeal.

In fact the food culture in Cape

Town extends from fancy restaurants with

hard to pronounce French meals to food

trucks serving hearty helpings of whatever is

on the menu for the day. It certainly does not

hurt that the wine producing regions of the

country are nearby.

Many of these wine farms have skilfully

extended the ‘wine experience’ from

merely wine tasting or vineyard tours to

include gourmet meals served in the most

beautiful restaurants prepared by supremely

talented chefs in stunningly picturesque

settings.

It is no wonder then that the Mother

City beat out established food destinations

ŸƚÏĘ� ±Ÿ� 8ĬŅųåĹÏåØ� �ŅĵåØ� �ŅĩƼŅ� ±ĹÚ� BŅĹč�UŅĹč�ƋŅ�Æå�ŅĹå�Ņü�ƋĘå��ŅŞ��Ęųåå�8ŅŅÚ��ĜƋĜåŸ�in the world.

[a vieW From oyo resTauranT aT THe WaTerFronT]

TRAVEL | 23

LocaL is Lekker:

8ųŅĵ�ƋĘå�Ƌų±ÚĜƋĜŅĹ±Ĭ��ĘĜŸ±�cƼ±ĵ±�ƋŅ�Āųĵ�ü±ƴŅƚųĜƋåŸ� ĬĜĩå�a±Ĭ±Ƽ� ÆŅÆŅƋĜåØ� �ŅƚƋĘ�eüųĜÏ±Ĺ�ā±ƴŅƚų�ĜŸ�ŞŅŞƚĬ±ų�ƵĜƋĘ�ĬŅÏ±Ĭ�±ĹÚ�ĜĹƋåųĹ±ƋĜŅĹ±Ĭ�visitors and places like Mzoli’s Place have

ensured that no matter when you visit the

city, their brand of ‘braai’ is always an option.

Mzoli’s has become somewhat of a

ĬåčåĹÚ�ƵĜƋĘ� ƋŅƚųĜŸƋŸ� āŅÏĩĜĹč� ĜĹ� ƋĘåĜų� ÚųŅƴåŸ�to experience ‘township culture’ and some

good old fashioned “braaied vleis”

(barbecued meat).

If you enjoy a good barbecue but seafood is

ĵŅųå� ƋŅ�ƼŅƚų� ĬĜĩĜĹčØ� ƋĘåĹ�%Ĝå��Ƌų±ĹÚĬŅŞåų� ĜĹ�Langebaan is a ‘must do’.

�åųƴĜĹč�ƚŞ�±ĬĬ�ŸŅųƋŸ�Ņü�ŅÏå±Ĺ�ÚåĬĜčĘƋŸ�ŸĩĜĬüƚĬĬƼ�ŞųåŞ±ųåÚ�ŅĹ�±Ĺ�ŅŞåĹ�ĀųåØ�%Ĝå��Ƌų±ĹÚĬŅŞåų�ĜŸ�best enjoyed over a lengthy afternoon.

The one thing that stood out for us was

ƋĘå�±ýŅųÚ±ÆĬĜĬĜƋƼØ�üųŅĵ�±Ĺ�ĜĹƋåųĹ±ƋĜŅĹ±Ĭ�ƴĜŸĜƋŅųŸ�point of view, where else in the world can you

å±Ƌ�ŅƚƋ�±Ƌ�ŸŅĵå�Ņü�ƋĘå�ĀĹåŸƋ�ųåŸƋ±ƚų±ĹƋŸ�serving the most beautiful art on a plate

accompanied by award winning wines most

days of the week.

Yes, the food scene is superb but there is

no denying the fact that our exchange rate

makes it supremely desirable to enjoy

ÚåĬåÏƋ±ÆĬå�ÏƚĜŸĜĹå�ĜĹ�ŸƚĹĹƼ��ŅƚƋĘ�eüųĜÏ±ţ��Ęå�ü±ųå�Ņü�Ņƚų��ŅƚƋĘåųĬƼ�ÏĜƋƼ�ĜŸ�ÆŅƚĹƋĜüƚĬ�±ĹÚ�ƴ±ųĜåÚØ�Ęå±ųƋƼ�±ĹÚ�ĀĹåØ�ÏŅĵüŅųƋĜĹč�±ĹÚ�exciting and we wanted more. To help us with

Ņƚų� ģŅƚųĹåƼ� Ņü� ÚĜŸÏŅƴåųƼ� Ƶå� ±ŸĩåÚ� �Ę±ĜĹ±�Herman, a Cape Town resident, to tell us

exactly what it was about Cape Town than

made it not just an attractive city to visit for

ƋĘåĜų�ĵŅƚĹƋ±ĜĹŸ�Ņų��ŅÆÆåĹ� FŸĬ±ĹÚ�ÆƚƋ� ų±ƋĘåų�we wanted to delve into the food culture.

[casuaL caPe ToWn DininG WiTH a vieW]

[brass beLL KaLK bay] [bruncH aT THe 5 sTar PrivaTe neWmarK DocKHouse overLooKinG WaTerFronT]

24 | TRAVEL

Shaina Herman is a travel, food and lifestyle

writer that loves living between Cape Town, West Palm Beach and New York City.

Shaina grew up with palm trees in Florida, USA and has always loved being on the move, travelling, road

tripping and seeking adventure. Her love of travel is inspired by her mom, who left for Europe after school for a few months and

didn’t come back for 10 years.

Studying writing, theatre and history, Shaina is a well seasoned creative with roots in the past, whose mission in life is ultimately to get other people travelling… and to be happy. Never sitting still, Shaina is an experience junkie that moved to the Mother City

5 years ago for love and hasn’t looked back. She loves to write about culture, eating, local festivals and luxury (because

you need to treat yourself ). Her personal website www.lovemilkandcookies.com details a

decadent life around the globe.

TRAVEL | 25

�ĘåĹ�F�ĀųŸƋ�Ï±ĵå�ƋŅ��±Şå��ŅƵĹ�ŅĹ�ĘŅĬĜÚ±Ƽ�I was determined to make up for lost time and gained more than 5 kilos eating bobotie on Long Street, Malay in Bo-Kaap, ĵĜĬĩŸĘ±ĩåŸ�±Ƌ��ŅƻƼűŸØ�ĵƚŸŸåĬŸ�±ĹÚ�ĀŸĘ�±ĹÚ�chips from Hout Bay’s harbour and custards and puddings from the best local cafes. I said no to nothing and my souvenir was taking home pants that were too tight.

8Ĝƴå�Ƽå±ųŸ�Ĭ±ƋåųØ�F�ĵŅƴåÚ�ƋŅ��±Şå��ŅƵĹ�permanently and began to pace myself with the growing food scene in the city. Small, humble and approachable, I started with ƋĘå�ÏĬ±ŸŸĜÏŸſ��±üå�{±ų±ÚĜŸŅ�ŅĹ�UĬŅŅü��ƋųååƋØ�:ųŅŅƋ��ŅĹŸƋ±ĹƋĜ±�Ɩǈ�ĵĜĹƚƋåŸ�±Ƶ±Ƽ�üųŅĵ�ƋĘå�city centre, Nelson’s Eye for serious steak, �Ęå��ŅƚĹÚĘŅƚŸå�üŅų�ƋĘå�ƴĜåƵŸØ��ŅĬÏ±ÏÏĘĜŅűŸ�for the reliable thin crust pizza, Royale’s ŅŸƋųĜÏĘ�ÆƚųčåųŸØ��ƚĩĘ±ų±�üŅų�ĀĹå�FĹÚĜ±Ĺ�cuisine, Forries after a rugby match and everywhere else the locals went.

eŸ�ĵƼ� ĩĹŅƵĬåÚčå� ±ĹÚ� ĬŅƴå� Ņü� �±ŞåƋŅĹĜ±Ĺ�restaurants grew, the city simultaneously established itself internationally as a hub üŅų�±ųƋØ�ÚåŸĜčĹØ�ÏŅýåå�±ĹÚ�üŅŅÚ�ÏƚĬƋƚųåţ��ŅŞ�chefs, young professionals, hipsters, thinkers, artists and designers gathered to build a community and elevated the expectations of South Africans and tourists alike.

WorDs & beLoW imaGes: shaina Herman Travel, Food and experience writer

[caPe ToWn - TabLe mounTain]

26 | TRAVEL

soMeTHinG DiFFerenT

Bųåå��ƋųååƋ�Ę±Ÿ�čųŅƵĹ�ĜĹƋŅ�±Ĺ�±ĬƋåųĹ±ƋĜƴå�ƚŞŸÏ±Ĭå�XŅĹč� �ƋųååƋØ� ƵĜƋĘ� ĜĹÚåŞåĹÚåĹƋĬƼ� ųƚĹ� ųåŸƋ±ƚų±ĹƋŸØ�bars and cafes. Orphanage doesn’t have bartenders,

they have mixologists who take their jobs so

seriously that they compete in international

mixology championships. These guys don’t make

cocktails, they create drinking experiences. Jason

Bakery on Bree, whose owner, Jason (of course)

makes incredible pastries sourcing his ingredients

as locally as possible has added another centimetre

to my waist and if you asked me for my favourite, I

ųå±ĬĬƼ�ÏŅƚĬÚ�ĹŅƋ� ±ĹŸƵåų�±Ÿ�±ĬĬ� ĘĜŸ�ŅýåųĜĹčŸ�±ųå� ģƚŸƋ�sublime. Just around the corner, Publik Wine Bar is

the passion project of two “food giant’ best friends

ĜĹ� ƋĘå� ÏĜƋƼØ�eĹÚƼ�8åĹĹåų� ±ĹÚ�%±ƴĜÚ��ŅŞåØ� ÆųĜĹčĜĹč�mature, high-end clientele back to the city centre at

night. The area is now an epicentre for culinary style.

an inTernaTionaL ceLeBraTion

Chefs from around the world, like Luke Dale

�ŅÆåųƋŸ� Š�Uš� ±ĹÚ� a±ųčŅƋ� I±ĹŸå� ŠcåƋĘåųĬ±ĹÚŸšØ�brought and continue to bring their talents, gaining

ƋĘå�ÏŅ±ŸƋ±Ĭ�ÏĜƋƼ�ŞųåŸƋĜčĜŅƚŸ�±Ƶ±ųÚŸ�ĬĜĩå��±Ĺ�{åĬĬåčųĜĹŅűŸ�Ăǈ��åŸƋ��åŸƋ±ƚų±ĹƋŸØ�±ƋƋų±ÏƋĜĹč�ĵŅųåĜĹƋåųĹ±ƋĜŅĹ±Ĭ�åƻŞŅŸƚųåţ��ŅƚƋĘ�eüųĜÏ±Ĺ�{åƋåų��åĵŞåĬĘŅý�ĜŸ�)ƻåÏƚƋĜƴå�ÏĘåü�ƋŅ�ƋĘå�ÏŅƚĹƋųƼűŸ��åĬ±ĜŸ�¼��Ę¶Ƌå±ƚƻ�ŞųŅŞåųƋĜåŸØ�ƵĘŅŸå�ųåŸƋ±ƚų±ĹƋØ��Ęå�:ųååĹĘŅƚŸåØ�Ę±Ÿ�Ɛ��Ƌ±ųŸ�ĜĹ��Ęå��ŅŸŸŅƚƵűŸ��åŸƋ±ƚų±ĹƋŸ� :ƚĜÚåţ� �Ęå� )±Ƌ� kƚƋ� eƵ±ųÚŸ� ÏåĬåÆų±Ƌå�the best in the country, raising the bar for

innovation in the industry and the food community

follows who’s who like paparazzi following celebrity

chefdom.

Cape Town’s urban and sophisticated appeal, like

cåƵ� ¥ŅųĩØ� XŅĹÚŅĹØ� aåĬÆŅƚųĹå� ±ĹÚ� I±Ş±Ĺ� ±ĬŸŅ�charms with its naturally exquisite landscape like

�±Ĺ�8ų±ĹÏĜŸÏŅ�Ņų�8ĬŅųåĹÏåţ�IƚŸƋ�ĬĜĩå�±�ƋŅƚųĜŸƋ�ÏŅƚĬÚĹűƋ�ƴĜŸĜƋ�cåƵ�¥Ņųĩ�ƵĜƋĘŅƚƋ�å±ƋĜĹč�±�ŸĬĜÏå�Ņü�ŞĜǄǄ±Ø�ƼŅƚ�ģƚŸƋ�can’t leave Cape Town without drinking a glass of

Pinotage and eating exotic game, seafood or local

produce.

[House oF macHines]

TRAVEL | 27

a caFe socieTY

TĘå�ÏŅýåå�ŸÏåĹå�ĜĹ��±Şå��ŅƵĹ�ÏŅĹŸĜŸƋŸ�Ņü�ÚĜå�Ę±ųÚ�fans of a variety of brands loved across the city.

kųĜčĜĹ��ŅýååØ�ƋĘå�Ĭå±Úåų�ĜĹ�ĹŅĹěĵ±ŸŸ�ŞųŅÚƚÏåÚØ�Ę±ĹÚ�ŸŅƚųÏåÚ�ÏŅýåå� ĜĹ��±Şå��ŅƵĹØ�)ŸŞųåŸŸŅ�X±ÆØ�%åĬƚƻå��ŅýååƵŅųĩŸØ��ųĜÆå��Ņýåå��Ņ±ŸƋåųŸØ��ŅŸåƋƋ±��Ņ±ŸƋåųƼ� ±ĹÚ� �å±Ĺ� �ĘåųåØ� Ƌ±ĩå� ƋĘåĜų� ÆĬ±Ïĩ� ÆųåƵ� ƋŅ�barista championships and win. The nooks and

Ïų±ĹĹĜåŸ� Ņü� ƋĘå� aŅƋĘåų� �ĜƋƼ� ±ųå� ĹŅƵ� ĀĬĬåÚ� ƵĜƋĘ� ā±Ƌ�ƵĘĜƋåŸØ�ÏŅųƋ±ÚŅŸ�±ĹÚ�åŸŞųåŸŸŅ�ĵ±ÏĘĜĹåŸ�ě��ÏŅýåå�connoisseurs have been awakened.

innoVaTiVe DininG:

Pop-ups, food trucks and dining experiences are

contending with world trends, showcasing passionate

chefs who are curating spaces and alternative eating

±ÚƴåĹƋƚųåŸţ��åÏųåƋ�)±ƋŸØ�ƋĘå�ŞŅŞƚĬ±ų�ƚĹÚåųčųŅƚĹÚ�ÚĜĹĜĹč� åƻŞåųĜåĹÏåØ� ĜŸ� ųƚĹ� ÆƼ� ±� cåƵ�¥Ņųĩ� Ĺ±ƋĜƴå�ƵĘŅ�ƋŅŅĩ�ƋĘå�ÏŅĹÏåŞƋ�üųŅĵ�cŅųƋĘ�eĵåųĜÏ±�±ĹÚ�ÆųŅƚčĘƋ�

intrigue and mystery

to Cape Town eaters.

Local chef Matt

a±ĹĹĜĹč�ŅýåųŸ�ĘĜŸ�‘One-Ingredient’

dinner showcasing

just one simple item,

proving simplicity

and innovation is key

in cooking. Bacon on

Bree popped up just

this year with much

acclaim (because it’s

Æ±ÏŅĹšØ� ƋĘå� :ĜĹ� �±ų�on Wale has all the

hipsters coming and

Fetty’s Food Truck

moves around the

city bringing simple

eŸĜ±Ĺ�üƚŸĜŅĹ�ƵĜƋĘ�ĜƋţ�[FooDies inDuLGe aT eaT DesiGn’s caro De WaaL’s secreT Dinner ]

[coFFee aT cLarKes caFe on bree ][THe bLenD caFe ]

[Tribe coFFee roasTers in WooDsTocK’s FounDry]

28 | TRAVEL

Fine DininG:

wĜƋĘ��ŅƚƋĘ�eüųĜÏ±űŸ�±Ƶ±ųÚěƵĜĹĹĜĹč�ÏĘåüŸ�±Ƌ�eƚÆåųčĜĹåØ�{Ĭ±ĹåƋ��åŸƋ±ƚų±ĹƋØ��Ęå��åŸƋ�UĜƋÏĘåĹ�±ĹÚ��±ƋĘ±ųĜĹ±űŸ�Ņýåų�åĬåč±ĹƋØ�sophisticated cuisine by elite chefs in the industry, who are credited

with preparing Cape Town for culinary success for decades. Luxury

ŞųĜƴ±Ƌå�ÚĜĹĜĹč�åƻŞåųĜåĹÏåŸ�±Ƌ� ƋĘå��±Şå�:ų±ÏåØ�)ĬĬåųĵ±Ĺ�BŅƚŸå�±ĹÚ��ĜĹƋŸƵ±ĬŅ�eƋĬ±ĹƋĜÏ�Ņýåų�ŸĜĬƴåų�ŸåųƴĜÏå�±ĹÚ�åƻÏĬƚŸĜƴĜƋƼţ�

Capetonian based chefs are given the tools to change what people

ƋĘĜĹĩ�Ņü�Ƌų±ÚĜƋĜŅĹ±Ĭ��ŅƚƋĘ�eüųĜÏ±Ĺ�å±ƋĜĹčØ�ŞųĜƴƼ�ƋŅ�ĬŅÏ±Ĭ�ĜĹčųåÚĜåĹƋŸ�ƋĘ±Ƌ�ÚåųĜƴå�üųŅĵ�ƋĘå��åŸƋåųĹ��±Şåţ��åųƋƚŸ��±ŸŸŅĹ�ĜŸ�±�ĵŅÚåųĹ��ŅƚƋĘ�eüųĜÏ±Ĺ�ÏƚĜŸĜĹå�ĵ±ŸƋåųØ�ĘĜŸ�ƵŅųĩ�ĜŸ�ĹŅěĹŅĹŸåĹŸåØ�Æ±Ĭ±ĹÏåÚ�±ĹÚ�üųåŸĘţ��±ŸŸŅĹ�ĹŅƋ�ŅĹĬƼ�ĘĜčĘĬĜčĘƋŸ�ĀĹå�ÚĜĹĜĹč�ŠƵĘĜÏĘ�Ęå�ÚŅåŸ�ĜĹÏųåÚĜÆĬƼ�ƵåĬĬš�ÆƚƋ�±ĬĬ��ŅƚƋĘ�eüųĜÏ±Ĺ�Ƌų±ÚĜƋĜŅĹ±Ĭ�ÚĜŸĘåŸØ�ÆųĜĹčĜĹč��±Şå��ŅƵĹ�ƋŅ�ƋĘå�üŅųåüųŅĹƋ�Ņü�ā±ƴŅƚųţ��±ŸŸŅĹűŸ�ŸĜĵŞĬĜÏĜƋƼ�ƵĜƋĘ��ŅƚƋĘ�eüųĜÏ±űŸ�ĵŅŸƋ�ƵåĬĬ�ĩĹŅƵĹ�ÚĜŸĘåŸ�üå±ƋƚųåŸ�ƋĘå�åƴŅĬƚƋĜŅĹ�Ņü�ƋĘå�ųåčĜŅĹØ�üųŅĵ�ŞŅƋģĜå�ŅĹ�Āųå�to the delicate modern plating of tender springbok.

)±Ƌ�%åŸĜčĹűŸ��±ųŅ�Úå��±±ĬØ�ÏŅĹÏåŞƋƚ±ĬĜŸåŸ�åƻŞåųĜåĹƋĜ±Ĭ�åƴåĹƋŸ�ƋĘ±Ƌ�focus on a diners holistic engagement, inspired by masters like

Heston Blumenthal. De Waal successfully brings together her culinary

knowledge and design background after research in London and

cåƵ�¥ŅųĩØ�ƋŅ�ÏĘ±Ĺčå�ĘŅƵ�Ęåų�å±ƋåųŸ�ĜĹƋåų±ÏƋ�ƵĜƋĘ�ƋĘåĜų�üŅŅÚţ�Båų�ĵŅŸƋ�recent work connected modern art with tactile consumption, but most

ĜĵŞŅųƋ±ĹƋĬƼ�ÏŅĵŞĬåƻ�ā±ƴŅƚų�ŞųŅĀĬåŸţ

[THe PoT LucK cLub TaPas sTyLe DisHes - sisTer resTauranT To THe TesT KiTcHen]

[PoT LucK cLub]

[PoT LucK cLub]

TRAVEL | 29

FooD FesTiVaLs:

Like the Taste of Cape Town, connected with Taste festivals around

the world, exhibit local fare and restaurant dishes tapas style, on par

ƵĜƋĘ�ĜƋŸ�ĜĹƋåųĹ±ƋĜŅĹ±Ĭ�ųåĬ±ƋĜƴåŸţ��Ęå��ŞĜåų��åÏųåƋ�8åŸƋĜƴ±Ĭ�ÆųĜĹčŸ�international innovators in food design to a sold out conference in

the city, year after year, and is raising standards in the industry.

Together with guest speakers who are leading the globe in design

±ĹÚ�åƻŞåųĜåĹƋĜ±Ĭ�å±ƋĜĹčØ��ŅƚƋĘ�eüųĜÏ±ĹŸ�ÚĜŸÏƚŸŸØ�ŅĹ�±�ƴ±ųĜåƋƼ�Ņü�platforms, how to create their own dynamic food encounters and

bring them back to their followers.

[‘ozcF Farm aT viLLa ziLLe]

[THe TasTe oF caPe ToWn]

[FeasT oF THe GraPe DurbanviLLe]

[caPe ToWn FooD TrucKs]

30 | TRAVEL

PLaYTiMe

The region is a veritable chef’s playground

ƵĜƋĘ�ĜĹŸŞĜų±ƋĜŅĹ�ŅýåųåÚ�ÆƼ�ƋĘå�Ĺ±Ƌƚų±Ĭ�beauty that surrounds. The aim to bring food

from farm to table, to source it as locally as

possible and to leave as little impact on the

environment creates menus that celebrate

Ę±ųƴåŸƋØ�ŸŞųĜĹčØ�Ÿƚĵĵåų�±ĹÚ�ƵĜĹƋåųţ��å±ŸŅĹ±Ĭ�menus are common and dishes are always

changing and evolving dependent on what’s

available.

The city’s landscape is diverse with the

Western Cape region producing some of the

world’s most desirable fruits and vegetables.

The landscape, with rich soil and beautiful

bounty has always been part of Cape Town’s

timeless cuisine, from impeccable seafood at

ƋĘå��¼�e��±ƋåųüųŅĹƋ�ƋŅ�ƋĘå�ÆåŸƋ�Æų±±Ĝ�ĜĹ�ƋŅƵĹ�at Mzoli’s Place,

Capetonian chefs have consistently used

their resources. On one side of the Cape

are sea facing mountains with crashing blue

waves on bouldered shores, carrying salty air

and cool sea breezes. On the other side of the

mountain lush gardens and green vineyards

grow from a decadent amount of rainfall.

[consTanTia Wine vaLLey - sTeenberG Wine esTaTe]

[Die sTranDLoPer LanGebaan]

[TasTe our PeacH babyLonsToren] [sTeenberG Wine esTaTe]

TRAVEL | 31

iTs a FooD TransForMaTion

C±Şå� �ŅƵĹ� Ę±Ÿ� Ƌų±ĹŸüŅųĵåÚ� ĜĹƋŅ� ±� cåƵ�¥Ņųĩ��ĜĵåŸØ��ŅĹÚå�c±ŸƋ��ų±ƴåĬĬåų�±ĹÚ��ųĜŞ�eÚƴĜŸŅų�ÚĜŸƋĜĹčƚĜŸĘåÚ�ÚåŸƋĜĹ±ƋĜŅĹ�ƋŅ�ƴĜŸĜƋţ�

cåĜčĘÆŅƚųĘŅŅÚ� ŸŞŅƋŸØ� Ş±ŸŸĜŅĹ±Ƌå� ÏĘåüŸØ�bakers and artisan makers have raised the

bar on how we eat. For food lovers and trend

followers the act of dining is a living breathing

entity and Cape Town’s is alive

Today, there is very little dining a local or

ƋŅƚųĜŸƋ�Ï±ĹűƋ�ĀĹÚ�ĜĹ��±Şå��ŅƵĹţ��Ęå�ÏĜƋƼűŸ�üŅŅÚ�popularity is paralleled to the city’s pride and

ųåÏŅčĹĜƋĜŅĹţ� eŸ� ÏĘåüŸ� ±ųå� ÏŅĹčųåč±ƋĜĹč� ĜĹ�Cape Town and tourists, fans and eaters

follow, like a cycle, the city continues to push

itself and grow with what’s at hand.

The demand for new and the desire to be

metropolitan is at the forefront of Capetonian

cuisine.

Bloggers, writers, journalists and media are

paying attention and the result has been

beyond imagination.

�B)��F�¥�Be��)£{Xk%)%��F�B�ak�)��Bec�I��e%F�FkceX�8e�)ţ�

�BkX)�ka)�Be��)��Ø�{e��Fkce�)�{)k{X)Ø��)e�F�F�¥Ø�Fc�{F�e�Fkc�ec%�ak��Fa{k��ec�X¥Ø�:)c�Fc)X¥�:kk%�8kk%�e�)��Be�ű��U)){Fc:��e{)��k�c�

�k��)%��F�)X¥�%)XF�Fk��ec%�a)��)e�Fc:�Xkk�)�8F��Fc:��Xk�BFc:.

[sTeenberG Wine esTaTe] [KLeinsKy’s DeLi oWner JoeL KLein]

[DiDi’s biTcHin burriTos FooD TrucK]

[ceLebraTinG beer aT THe craFT beer ProJecT]

32 | DISCOVER

CAPE MILNER hotel

Nestled prettily amongst the tree lined avenues of Tamboerskloof, a trendy Cape Town suburb, and in the shadows of the majestic Table Mountain is where you can "nd the

sophisticated and chic Cape Milner hotel.

oted as one of the

country’s best boutique

hotels by popular local

magazine, House and

Leisure, it is not hard to see

why. From the sophisticated elegance of

the reception area to the stylishly appointed

bedrooms, the minute you enter, you feel as

though you’ve arrived home to the warm

embrace of a loved one.

�Ęå� ŸƋ±ý� � ±ųå� čų±ÏĜŅƚŸ� ±ĹÚ� ŅÆĬĜčĜĹč� ±ĹÚ� ĹŅ�request is too much to ask. I arrived at the

hotel much later than anticipated after being

caught up in meetings all day and on my

arrival, the manager was only too happy to

assist with making me as comfortable as

possible after my long day. But it was the sight

of the beautiful bath in the room that really

ĵ±Úå�ĵå�ŸĜčĘţ�Fü�±ĹƼƋĘĜĹč�Ƶ±Ÿ�ƋŅ�Ņýåų�relaxation it was this.

�Ęå�Ĭ±ųčå�Æ±ƋĘ�ĜŸ�ŸƚųųŅƚĹÚåÚ�ÆƼ�āŅŅų�ƋŅ�ceiling glass walls which are not only

aesthetically appealing but also create the

illusion that the room is larger than it is, I loved

the fact that I could lie in the bath and either

watch TV or chat to my companion, except on

this occasion I was travelling alone, so the TV

it was.

The rooms have a modern contemporary

look and feel and are spacious enough to

make you not want to leave it, unless you

really have to. I did try and spend as much

time in the hotel as I could, using the

čŅųčåŅƚŸ�±ĬÏŅƴå�ĜĹ�ƋĘå�ųåÏåŞƋĜŅĹ�±Ÿ�±Ĺ�ŅþÏå�for a short while and scheduling a meeting in

ƋĘå�ü±ÆƚĬŅƚŸ�:Ĭ±ŸŸ�XŅƚĹčåţ

cŅƵ� ƋĘĜŸ� ĜŸ� ŸŅĵåƋĘĜĹčØ� F� Ę±ƴå� ƋŅ� Ÿ±Ƽţ��ĘåĹ�one thinks ‘skylight’ one imagines an area of a

roof with inlaid glass, but now instead of sky-

ĬĜčĘƋØ�ƋĘĜĹĩ�ÏŅĵŞĬåƋå�čĬ±ŸŸ�ųŅŅüţ�eÆŸŅĬƚƋåĬƼ�stunning, it lets the sun in and naturally warms

ƋĘå�ųŅŅĵ�ÆƚƋ�ĵŅŸƋ�ĜĵŞŅųƋ±ĹƋĬƼ�ĜƋ�ŅýåųŸ�gorgeous views of the nearby Table

aŅƚĹƋ±ĜĹţ� �Ęå� :Ĭ±ŸŸ� XŅƚĹčå� ĜŸ� ŅŞƚĬåĹƋ� ƼåƋ�comfortable, chic and stylish yet relaxing and

ƋĘå�Ƶ±ųĵ�ÆĬƚåŸ�Ņü�ƋĘå�ÚåÏŅų�Ÿååĵ�ƋŅ�ųåāåÏƋ�Ņý�ƋĘå�ÆĬƚåŸ�Ņü� ƋĘå�ŸĩƼ� ƋĘ±Ƌ�ÚųĜüƋŸ� ĜĹ� ƋĘųŅƚčĘ�the ceiling by day and takes on an even richer

hue by night.

eĹÚ� ƋĘåĹ� ƋĘåųå� ĜŸ� ƋĘå� ŸŞ±ÏĜŅƚŸ� ŞŅŅĬ� ÚåÏĩţ�Imagine lying in the pool, sipping a

Cosmopolitan and having the beautiful

mountain smile down at you. This is what you

can expect from the pool at the Cape Milner.

You could spend so many hours just soaking

it all in, you may fall prey to missing dinner and

ƵĜƋĘ�ƋĘå�ĘŅƋåĬ�ŅýåųĜĹč�±ĬĬ�ĵ±ĹĹåų�Ņü�Ƌ±ŸƋƼ�ÚĜŸĘåŸ�±Ƌ�ůƖ�ŅĹ�aĜĬĹåųű�±Ÿ�ƵåĬĬ�±Ÿ�ƋĘå�ĘŅƋåĬ�Æå-

ĜĹč�ƵĜƋĘĜĹ�Ƶ±ĬĩĜĹč� ÚĜŸƋ±ĹÏå� Ņü� ŸƵ±ĹĩƼ� UĬŅŅü��ƋųååƋ�ƵĜƋĘ�ĜƋŸ�±ŸŸŅųƋĵåĹƋ�Ņü�ĜĹƋåųåŸƋĜĹč�ÚĜĹĜĹč�venues, you wouldn’t want to do this.

There is also a shuttle service to the CBD and

ƋŅ� ƋĘå��±ĹÚ�e��±ƋåųüųŅĹƋØ�ƵĘĜÏĘ� F�ÚĜÚ�ĵ±ĩå�use of, I had been given strict instructions

from my daughter not to return home without

her favourite treat, a pear and almond

üų±ĹčĜŞ±ĹĜ�Ƌ±ųƋ�üųŅĵ�ƋĘå�ü±ĵŅƚŸ�)ĵŞŅųĜŅ�Leone.

�ƚŞåųÆ� ĬŅÏ±ƋĜŅĹØ� åƻÏåĬĬåĹƋ� ±ĵåĹĜƋĜåŸ� ŠƋĘåųåűŸ�even a gym for those who cannot go without

ƋĘåĜų�Ú±ĜĬƼ�Āƻš�ŸŅŞĘĜŸƋĜÏ±ƋåÚ�±ĹÚ�åĬåč±ĹƋ�±ĵÆĜ±ĹÏå�±ĹÚ�ĵŅŸƋ�Ņü�±ĬĬØ�ĘŅŸŞĜƋ±ÆĬå�ŸƋ±ýØ�±ĬĬ�make for a great stay in the Mother City.

Ɩ±�aĜĬĹåų��Ņ±ÚØ��±ĵÆŅåųŸĩĬŅŅüØ��±Şå��ŅƵĹØ��ŅƚƋĘ�eüųĜÏ±

�)X×�ťƖƀ�ƖŎ�ĉƖƅ�ŎŎǈŎEMAIL×�ųåŸÄåƻƋų±ŅųÚĜĹ±ųƼţÏŅţǄ±��F��)�×�CapeMilnerHotel

8e�)�kkU× The Cape Milner Hotel

capemilner.com

Cape Town

Four Star luxury hotel

DISCOVER | 33

As we drove directly from the airport to the hotel, we kept wondering what to expect. A hotel in Woodstock - perhaps it may be a little arty, perhaps a little swanky ? All we knew was that it would be fabulous no matter what as we had previously experienced the splendour of Double Tree in London and if that were anything to go by, this one would no doubt be just

as stunning.

DOUBLETREE by HILTON cape Town upper eastside

The initial appeal though was the location.

Woodstock has become one of the trendiest

parts of town and we could only imagine the

number of excellent dining opportunities we

would be able to indulge in, pretty close to

our hotel. What we were not expecting is the

sheer decadence of the hotel.

From the outside it looks pretty much like any

other hotel, but once you enter, wow! Is the

only word to describe the immediate reaction.

The Double Tree by Hilton Cape

�ŅƵĹ��ŞŞåų�)±ŸƋŸĜÚå�ĘŅƋåĬ�ĜŸ�ŸĬĜčĘƋĬƼ�ÚĜýåųåĹƋ�üųŅĵ�ĵ±ĹƼ�ĘŅƋåĬŸ�±Ÿ� ĜƋ�ŅýåųŸ�ÆŅƋĘ�ųåŸĜÚåĹƋĜ±Ĭ�and hotel type accommodation and has a

shopping mall in it’s midst, creating an overall

feel of comfort and familiarity. The

combination of high ceilings and fabulously

opulent decor, from the fabulous staircase

that takes pride of place in the lobby to the

ÏŅĵÆĜĹ±ƋĜŅĹ� Ņü� ÆĬƚå� ±ĹÚ� ųåÚ� ŅƴåųŸƋƚýåÚ�chairs, create a space that is both welcoming

and luxurious.

Cape Town

The stylish bar is where we wished we could

languish in stylish decadence, sipping exotic

wines from the hotels collection for the rest

of our days.

eĹÚ�Ĝü�Ƶå�ƵåųåĹűƋ�ŸŅĬÚ�ŅĹ�ůĀųŸƋ�ŸĜčĘƋűØ�ƋĘå�deliciously warm and gooey chocolate chip

cookie, a signature at the hotel, on arrival was

enough to soften even the toughest heart (it

was so good we were very tempted to ask for

another).

But wait, there’s more....the stylishly

appointed rooms feel like a warm embrace

from the minute you open your door. We’re

always about the ‘bathroom’ and this one was

Æå±ƚƋĜüƚĬţ� �Ş±ÏĜŅƚŸ� ±ĹÚ� åĬåč±ĹƋØ� ƵĜƋĘ� ±ĬĬ� ƋĘå�thoughtful amenities that accompany a

Ÿ±ƋĜŸüƼĜĹč�ŸŅ±ĩ×� ĬĜĩå�±�āƚýƼ�Æ±ƋĘųŅÆåØ�ŸĬĜŞŞåųŸ�and luxurious handsoaps and creams.

34 | DISCOVER

�å�ųå±ĬĬƼ�ÏŅƚĬÚ�Ę±ƴå�ŸŞåĹƋ�ĵŅųå�ƋĜĵå�ĜĹ�ƋĘå�ųŅŅĵØ�åŸŞåÏĜ±ĬĬƼ�ƵĜƋĘ�ƋĘå�ƵĜĀ�ŅĹ�ŅýåųØ�ƋĘåųå�ŸĘŅƚĬÚ�ĹŅƋ�Ę±ƴå�ÆååĹ�±�ųå±ŸŅĹ�ƋŅ�Ĭå±ƴåØ�ÆƚƋ�ƋĘå�Ï±ĬĬ�Ņü�ƋĘå�±ųŅĵ±ƋĜÏ�ÏŅýåå�ĜĹ�ƋĘå�ŞĜ±ǄǄ±�ŸƋƼĬå�ĬŅÆÆƼ�ĬŅƚĹčå�Ƶ±Ÿ�ƋŅŅ�ŸƋųŅĹč�±Ÿ�ƵåĬĬ�±Ÿ�the many activities not only in the city but right here, around the corner.

But should you not wish to venture too far or just want an evening in, then

you really have to try the legendary handmade burgers at the glamorous

Liberty’s restaurant and the truth is, not only are the burgers too die for, the

rest of the fusion menu is equally as good.

Overall, The Double Tree by Hilton Cape Town Upper Eastside is impressive.

It overlooks the Cape Town harbour and has the stunning Devil’s Peak as a

backdrop, a true snapshot of the Cape experience. But more than this, is the

ƾ±ŹķƒĚƐŇüƐƒĚåƐžƒ±ýØƐƒĚåƐďŇŹďåŇƣžƐÚåÏŇŹØƐƒĚåƐÏĮŇžåƐŤŹŇǄĞķĞƒǅƐƒŇƐ±ĻǅƒĚĞĻďƐ±ĻÚƐeverything you want to see and visit that makes a stay here either for business

or pleasure a thoroughly enjoyable one.

moRE REAsoNs to VIsIt:Î��ŅĵŞĬĜĵåĹƋ±ųƼ�Ŏǈ�ĵĜĹƚƋå�ŸĘƚƋƋĬå�ųĜÚå�ƋŅ�ƋĘå�ü±ĵŅƚŸ��¼e��±ƋåųüųŅĹƋÎ�ŎĂ�ĵĜĹƚƋåŸ�üųŅĵ��±Şå��ŅƵĹ�FĹƋåųĹ±ƋĜŅĹ±Ĭ�eĜųŞŅųƋÎ��ŅĵŞĬĜĵåĹƋ±ųƼ�ĀƋĹåŸŸ�ÏåĹƋåų�ŅĹěŸĜƋåÎ�%ĜÚ�Ƶå�ĵåĹƋĜŅĹ�ƋĘå�ÏĘŅÏŅĬ±Ƌå�ÏĘĜŞ�ÏŅŅĩĜå�±ĹÚ�ƋĘå�Æƚųčåų

Oh! And remember to keep your mobile fully charged as you will want to

instagram every beautiful corner of the hotel.

��%ULFNȴHOG�5G��:RRGVWRFN��&DSH�7RZQ��6RXWK�$IULFDTEL: +27 21 404 0570

EmAIL: [email protected]: Doubletree

Twitter: doubletreedoubletree3.hilton.com

DISCOVER | 35

36 | BON VIVANT

The oystER KING

his exciting and innovative

concept which is Dutch in

origin has been included

ĜĹ� �ŅƚƋĘ� eüųĜÏ±Ĺ� åƴåĹƋŸ�for the past four years and

although it is the

Æų±ĜĹÏĘĜĬÚ�Ņü�:ƚĜÚŅ��ĜĹÚĬåŸØ�ƋĘå�ŅųĜčĜĹ±Ĭ�oyster king, the growth of the phenomenon

ŅĹ�ƋĘå��ŅƚƋĘ�eüųĜÏ±Ĺ�ĵ±ųĩåƋ�ĜŸ�Úƚå�ƋŅ�{±ƋųĜÏĩ�%å��ųååţ��ƚƋØ�±�ĬĜƋƋĬå�ĘĜŸƋŅųƼ�ĀųŸƋ

eÆŅƚƋ�Ŏí�Ƽå±ųŸ�±čŅØ�:ƚĜÚŅ�Ƶ±Ÿ�ĜĹ��åĹåǄƚåĬ±�where he worked as a diver, welding ships. He

Ƶ±Ÿ�āƚåĹƋ�ĜĹ��Ş±ĹĜŸĘ�±ĹÚ�ƵŅƚĬÚ�ŸŞåĹÚ�ĵƚÏĘ�of his free time on the beautiful beaches in the

country enjoying the company of the

ĬŅÏ±Ĭ�ĀŸĘåųĵåĹ�ƵĘŅ�ƚŸåÚ�ƋŅ�ŸåĬĬ�ŅƼŸƋåųŸ�ƋŅ�ƋĘå�tourists.

cŅƵØ�ƋĘåŸå�ĀŸĘåųĵåĹ�Ƶåųå�ĹŅ�ŅųÚĜĹ±ųƼ�salesmen, they used to encourage their

buyers to try the oysters by regaling them

ƵĜƋĘ�ŸƋŅųĜåŸ�±ÆŅƚƋ�ƋĘå�ĵŅĬĬƚŸÏŸţ�eŸ�Ęå�ŸŞŅĩå�the local language he soon found himself

translating these stories for the tourists. It

was then that the idea was born. He returned

ĘŅĵå�ƋŅ�ƋĘå�cåƋĘåųĬ±ĹÚŸØ�ÚåŸĜčĹåÚ�ƋĘå�uniform and began his new adventure.

)ĹƋåų�{±ƋųĜÏĩ�Úå��ųååØ� � ±ĬƋĘŅƚčĘ��±Şå��ŅƵĹ�has been his home for the past eleven years,

before this he had worked for a while as the

�åÏŅĹÚ��ŅƼ±Ĭ�8ŅŅƋĵ±Ĺ�±Ƌ�ƋĘå��ŅƼ±Ĭ�{±Ĭ±Ïå�ĜĹ�ƋĘå�cåƋĘåųĬ±ĹÚŸ�±ĹÚ�Ƶ±Ÿ�ĜĹƴŅĬƴåÚ�ĜĹ�±� renowned theatre company that had worked

ŅĹ�±�ŞųŅÚƚÏƋĜŅĹ�Ņü��Ęå�XĜŅĹ�UĜĹčţ�

He was also involved in the hospitality

industry for a long time when he worked at an

eĵŸƋåųÚ±ĵ�ĘŅƋåĬţ�Bå�Ę±Ú�±ĬĬ�ƋĘå�ųĜčĘƋ�ÏŅĵŞŅĹåĹƋŸ�üŅų�Ƌ±ĩĜĹč�ƋĘå�kƼŸƋåų�UĜĹč�concept international.

Theatre, attention to detail and sophistication

and besides, Patrick is a foodie at heart who

Ę±Ú�±ĬƵ±ƼŸ�Ƶ±ĹƋåÚ�ƋŅ�Ę±ƴå�ĘĜŸ�ŅƵĹ�ƋĘå±Ƌųåţ�e�ĵƚƋƚ±Ĭ�üųĜåĹÚ�Ņü�{±ƋųĜÏĩ�±ĹÚ�:ƚĜÚŅ�ĜĹƋųŅÚƚÏåÚ�them and it was not too long before The

kƼŸƋåų�UĜĹč�ĵåƋ��ŅƚƋĘ�eüųĜÏ±ţ�

{±ƋųĜÏĩ� ĜŸ�ÏŅĵĵĜƋƋåÚ�ƋŅ�ÏŅĵÆĜĹĜĹč�)ƚųŅŞå±Ĺ�ŸƋ±ĹÚ±ųÚŸ�ƵĜƋĘ��ŅƚƋĘ�eüųĜÏ±Ĺ�Ƌų±ÚĜƋĜŅĹØ�±ĹÚ�ƋĘĜŸ�is surely a winning formula. Patrick together

with his business partner, a social

åĹƋųåŞųåĹåƚų�ƵĜƋĘ�±�čųå±Ƌ�ĬŅƴå�üŅų��ŅƚƋĘ�eüųĜÏ±�Ę±ƴå�čųŅƵĹ�ƋĘå�ÏŅĹÏåŞƋ�ƋŅ�ĜĹÏĬƚÚå�other ‘food theatre’ elements.

�Ęå�kƼŸƋåų�UĜĹč�Ę±Ÿ�ĹŅƵ�åƻƋåĹÚåÚ�ĜƋŸ�Æų±ĹÚ�of exciting culinary experiences to include,

The Bubbly Queen, another unique and

unexpected concept in partnership with

:ų±Ę±ĵ��åÏĩ��ĜĹåŸţ��Ęå�ůÆƚÆÆĬƼű�ĜŸ�ŸåųƴåÚ�ĜĹ�ŸŞåÏĜ±ĬĬƼ�Ïų±üƋåÚ�ůÆ±ŸåĬåŸŸ�āƚƋåŸű

�ĘåĹ� ƋĘåųå� ±ųå� ƋĘå� ƴ±ųĜŅƚŸ� ŅƋĘåų� }ƚååĹŸ×�The Macaron Queen, The Biltong Queen, The

Caviar Queen, The Cake Pop Queen and the

�ƚŸĘĜ�}ƚååĹ�ƵĜƋĘ�ƋƵŅ�ŅƋĘåų��ŅƼ±Ĭ�ÏŅĹÏåŞƋŸ�ĜĹ�the pipeline.

)±ÏĘ�Ņü�ƋĘåŸå�ŧƚååĹŸ�Ņų�ĩĜĹčŸ�±ųå�±Ĺ�±ÚÚåÚ�ƋŅƚÏĘ�Ņü�ā±Ĝų�ƋŅ�±ĹƼ�åƴåĹƋţ��Ņ�Ĝü�ƼŅƚűųå�getting married, launching a new car or having

±�ÆĜųƋĘÚ±Ƽ�Ş±ųƋƼ�ÚŅĹűƋ�Æå�ŸƚųŞųĜŸåÚ�Ĝü�ƼŅƚ�ĀĹÚ�±ĹƼ�Ņü�ƋĘå�ĀĹ±ĬĬƼ�ƋƚųĹåÚ�ŅƚƋ�ůųŅƼ±Ĭ�åĹƋåųƋ±ĜĹåųŸű�ŅýåųĜĹč�ƼŅƚ�±�ÚųĜĹĩ�Ņų�Ï±ĩå�ŞŅŞţ�

FƋ�ĜŸ�åŸŸåĹƋĜ±Ĭ�ƋŅ�±ÚÚ�ƋĘ±Ƌ�ƋĘå�kƼŸƋåų�UĜĹč�ƵŅųĩŸ�WITH the traditional entertainment for the

occasion though you could hire them as stand

alone. We do think though, that as an extra

option combined with whatever else you’ve

planned, this concept just adds that little’ je ne

sais qois’ that converts the ordinary into

something truly special.

Cape Town

pat r i ck De Bree

oys ter king

1. One who is knowledgeable about the mystical bivalve molluscs of the sea known as oysters. He

regales one with tales of it’s origin, separates fact from "ction and entertains one with his deft and agile ability to shuck the molluscs in his own inimitable style. Dressed in an original and authentic, leather oyster harvesting costume he leaves one both intrigued and entertained at the same time.

BON VIVANT | 37

UĹŅƵĬåÚčå±ÆĬå� ±ĹÚ� ÏĘ±ųĵĜĹčØ� Ƶå±ųĜĹč�ŸŞåÏĜ±ĬĬƼ� ÚåŸĜčĹåÚ� ŅƚƋĀƋŸ� ƋĘåŸå� UĜĹčŸ� ±ĹÚ�}ƚååĹŸ� ÚŅ� ĵŅųå� ƋĘ±Ĺ� Ÿåųƴå� ĀĹå� ÏƚĜŸĜĹåØ�they engage and interact with the guests and

what I found was rather appealing is that you

always leave the interaction having learned

something. Like, did you know that “Four

oysters a day keeps the doctor away – as they

contain the recommended daily allowance for

zinc, copper, magnesium, iron, iodine,

manganese and phosphorous.’ It is no wonder

then that the popularity of the concept has

grown to the extent that it has and we’re

pretty certain that there will be more and

ĵŅųå� ±ŞŞå±ų±ĹÏåŸ� Ņü� ƋĘå� �ŅƼ±Ĭ� ü±ĵĜĬƼ� ±Ƌ�events around the country . Patrick’s vision of

ÆåÏŅĵĜĹč� ƋĘå� Ĭå±ÚĜĹč� 8ŅŅÚ� )ĹƋåųƋ±ĜĹĵåĹƋ�ÏŅĵŞ±ĹƼ�ĜĹ�ƋĘå�ÏŅƚĹƋųƼ�ĜŸ�ĹŅƋ�ü±ų�Ņýţ

FOr mOre inFOrmAtiOn On Any OF the cOncepts Or tO mAke An enquiry: www.oysterking.co.za

Patrick is a great guy, busy, constantly

conjuring up innovative concepts and

thinking of new ways to take each one to the

ĹåƻƋ�ĬåƴåĬţ�Bå�ĜĹŸĜŸƋŸ�ƋĘ±Ƌ�åƴåųƼ�UĜĹč�Ņų�}ƚååĹ�undergo rigid screening and training

procedures and it is evident in the delivery.

Patrick recalls with a smile that whilst in the

cåƋĘåųĬ±ĹÚŸ� ƋĘ±Ƌ�Ęå�ÚĜÚ�ĹŅƋ�čåƋ�±�ÏĘ±ĹÏå�ƋŅ�meet the Crown Prince but when the Oyster

UĜĹč�Ƶ±Ÿ�±ŸĩåÚ�ƋŅ�ŸĘ±ųå�ƋĘåĜų�Æų±ĹÚ�Ņü�ĵ±čĜÏ�±Ƌ�ƋĘå��ĹĜƋåÚ�c±ƋĜŅĹŸ��ŅųĬÚ��±Ƌåų�%±Ƽ�ĜĹ��ŅƚƋĘ�eüųĜÏ±Ø�Ęå�ĀĹ±ĬĬƼ�čŅƋ�ƋŅ�ĵååƋ�ĘĜĵţ�kƋĘåų�ĘĜčĘ�ŞųŅĀĬå�åƴåĹƋŸ�ƋĘ±Ƌ�ƋĘå�kƼŸƋåų�UĜĹč�has been a part of was the launch of the

�åĹƋųå�üŅų�)ĹƋųåŞųåĹåƚųŸĘĜŞ�±Ƌ�ƵĘĜÏĘ��Ĝų��ĜÏĘ±ųÚ� �ų±ĹŸŅĹ�Ƶ±Ÿ� ±� čƚåŸƋØ� ƋĘå� Ĭ±ƚĹÏĘ� Ņü�ƋĘå��±ĵŸƚĹč��ƅ�ĵŅÆĜĬå�ŞĘŅĹå�±ĹÚ��Ęå�aĜŸŸ��ŅƚƋĘ�eüųĜÏ±ţ

There is a similar concept in New York and

London. We’re so proud that South Africa is one

of the few countries that can boast the concept

as ‘our own’ and with the inclusion of a few “Local

is Lekker” touches like The Biltong King, perhaps

Patrick may even export the success abroad

and take a little bit of South Africa to the rest of

the world.

7(/��2<67(5��EmAIL: [email protected]: The-oyster-king

TwITTER: @oysterkingsAINsTAGRAm: @oysterkingsA

oysterking.co.za

38 | BON VIVANT

!e traditional High Tea may generally be considered to be a rather feminine pastime – come June however, the "ve-star Twelve Apostles Hotel and Spa is set to turn this

perception on its head with the introduction of its new Gent’s Tea by the Sea, which promises to be a thoroughly manly a#air!

or his exclusive new tea

ŅýåųĜĹčØ�{±ŸƋųƼ��Ęåü�c±ƋĘ±Ĺ� I±ÏŅÆŸ� ŸĩĜŞŸ� ƋĘå�pretty frosted cupcakes

and has instead put

together a selection of hearty favourites,

ŸåųƴåÚ� ƋĘå� �ƵåĬƴå� eŞŅŸƋĬåŸ� Ƶ±Ƽţ� :åĹƋŸ� ƵĜĬĬ�therefore be able to tuck into Mini boerie rolls

and Biltong scones, in addition to a tempting

Ÿ±ĹÚƵĜÏĘ�ŸåĬåÏƋĜŅĹ�Ņü��Ņ±ŸƋ�Æååü�ƵĜƋĘ�ĘŅųŸåų±ÚĜŸĘØ� �±ĬĵŅĹ�ƵĜƋĘ� ÚĜĬĬ� Ïųå±ĵ� ÏĘååŸåØ�±ĹÚ� �ĘĜÏĩåĹ�ĵ±ƼŅ�ƵĜƋĘ� ±ƴŅÏ±ÚŅţ� �±ĹÚƵĜÏĘ�ü±ƴŅƚųĜƋåŸ�)čč�ĵ±ƼŅ�±ĹÚ��ĘååŸå�±ĹÚ�ƋŅĵ±ƋŅ�Ę±ƴå�±ĬŸŅ�ĵ±Úå�ƋĘå�:åĹƋűŸ��å±�ÏƚƋţ��ĘåŸå�ƵĜĬĬ�be accompanied by thirst-quenching Craft

�ååųØ�±Ÿ�ƵåĬĬ�±Ÿ�±�ŸåĬåÏƋĜŅĹ�Ņü�ƋĘå�ĀĹåŸƋ�Ƌå±Ÿ�±ĹÚ�ÏŅýååŸţ��

Jacobs has not completely done away with

sweet treats but has instead put a creative

spin on favourites such as his Bar One

macaroons, which are based on the popular

chocolate bar. Other sweet options

considered to be manly enough include

Peppermint crisp tarts and Chocolate

ÆųŅƵĹĜåŸØ� ƵĜƋĘ� ŸŅĵå� �åÚ� ƴåĬƴåƋ� ÏƚŞÏ±ĩåŸ�with cream cheese icing just for fun. The

�ƵåĬƴå�eŞŅŸƋĬåŸű�ĬåčåĹÚ±ųƼ��å±űŸ�cheesecake meanwhile is sure to be another

hit. To counterbalance the high sugar intake,

a Tropical verrine of banana, passion fruit and

pineapple (served with a cheeky helping of

caramelised white chocolate) will add a dose

of fruity goodness.

�Ęå�:åĹƋűŸ��å±�ÆƼ� ƋĘå��å±�ƵĜĬĬ�Æå�ŸåųƴåÚ� ĜĹ�ƋĘå��±üæ�:ųĜĬĬ�±ĹÚ��Ęå�XåŅŞ±ųÚ��±ųØ�ƋĘå�Ĭ±ƋƋåų�inviting guests to linger longer by one of two

Ƶ±ųĵĜĹč�Āųå�ŞĬ±ÏåŸØ�±ĹÚ�åĹģŅƼ�ƋĘå�ƵĜÚå�ų±Ĺčå�Ņü�ƵĘĜŸĩåƼŸØ�ÏŅčĹ±ÏŸ�±ĹÚ�ÏŅÏĩƋ±ĜĬŸ�ŅĹ�Ņýåųţ�

Cape Town

GENT’s tea by the sea The Twelve Apostles

victoria Road, Camps Bay 8005, CApE TowN

TeL:��emaiL: [email protected]

TWiTTer: 12apostlesFacebooK: 12apostleshotel

12apostleshotel.com

ThE TEsTosTERoNE-fuELLED TEA hAs BEEN CREATED IN CELEBRATIoN of fAThER’s DAy AND wILL BE 6(59('�)25�$�/Ζ0Ζ7('�7Ζ0(�21/<��)520��Ȃ��-81(��35Ζ&('�$7�5��3(5�3(5621��

BON VIVANT | 39

Their innate sense of commitment to the task

at hand and sincere love of creating amazing

and delicious produce in an ethical manner is

both admirable and to be commended.

These occasions allow an opportunity for

diners to mEEt the farmers and producers,

HEAR their food stories, WALK their journey

and CELEBRAtE their craft.

kzN fooD heroes celebrate The plate-The Oyster Box

Acknowledgement of the Food Industry in KwaZulu-Natal is what this spectacular event is about and once again !e Oyster Box has delighted the foodie community with another

innovative means of “Celebrating the Plate” .

�Ęå�ÏŅĹÏåŞƋ�Ņü�U¬c�8ŅŅÚ�BåųŅåŸ�Ƶ±Ÿ�ÆŅųĹ�from the idea of creating a platform on which

ƋŅ�åĬåƴ±Ƌå�±ĹÚ�Úų±Ƶ�±ƋƋåĹƋĜŅĹ�ƋŅ�ƋĘå�ĵ±ĹƼ�ĀĹå�ŞųŅÚƚÏåųŸ�Ņü�üŅŅÚ�ĜĹ�UƵ±¬ƚĬƚěc±Ƌ±Ĭţ��BŅƵ�±ŞƋ�ƋĘå�ƋĜƋĬåØ�ŮU¬c�8ŅŅÚ�BåųŅåŸŰ�as every single producer truly is a hero in their

own right, and collectively show us the many

Ƶ±ƼŸ� ƋĘ±Ƌ� U¬c� ĜŸ� ŧƚĜåƋĬƼ� ±ĹÚ� ŸƚÏÏåŸŸüƚĬĬƼ�contributing to the food supply chain.

This is the second year that the luxury hotel

has hosted the event and once again it has

ŞųŅƴåÚ�±�ųåŸŅƚĹÚĜĹč�ŸƚÏÏåŸŸţ�eŸ�±�Ÿ±ĬƚƋå� ƋŅ�the many artisanal food producers in the

ųåčĜŅĹØ�åƴåųƼ�åýŅųƋ�ĜŸ�ĵ±Úå�ƋŅ�åĹŸƚųå�ƋĘ±Ƌ�±Ƌ�each event, every menu item is sourced from

local producers. These guys are all masters

(and mistresses) in their individual crafts and

have an intimate understanding and passion

for the raw materials with which they work.

as weLL as....

CRAft BEER: �Ęå�cŅƋƋĜĹčĘ±ĵ��Ņ±Ú��ųåƵĜĹč��ŅĵŞ±ĹƼ� | GIfts foR GuEsts: Fresh herb from Peter’s Herbs.

on THe Menu For THe eVeninG

Cheeses:

The Gourmet GreekFresh strawberries:

Cappeny Estate Strawberry Farm

FLowers on the

tabLes:

LIV Childrens’ Village

Venison:

Zulu Waters GameReserve

Ȋ.ZD=XOX�1DWDO�LV�D�WUHDVXUH�FKHVW�RI�DPD]LQJ�SURGXFH��6RXUFLQJ�IUHVK�SURGXFH�ORFDOO\�LQ�DQ�HWKLFDO�ZD\��IRU�XVH�LQ�RXU�NLWFKHQV��LV�ȆȴUVW�SUL]Hȇ�IRU�WKH�&KHIV�DW�The Oyster Box. The closer to home the food is produced, the fresher it is… the less packaging is involved the more sustainable it is for the producer and the

better it is for our guests. A win-win all-round.” Kevin JosePH, execuTive cHeF oF THe oysTer box

DURBan

CHARCutERIE: Midlands Speciality

Products

40 | BON VIVANT

WorDs: Alex poltera | Twitter: @alexpoltera instagram: @alexpoltera | Facebook: Alex poltera

ThE TRaVELLINg

ChEF at

!e Greenhouse is a two Michelin-starred restaurant in the heart of Mayfair, London. !e eatery is nestled amongst tall buildings and

delivers a serene, calm environment heavily contrasting the hustle and bustle in the maddening streets of the city.

ThE GREENhousEMayfair, United Kingdom

AųųĜƴĜĹč�±Ƌ�ƋĘå�ƴåĹƚåØ�ŅĹå�Ƶ±ĬĩŸ�±ĬŅĹč�±�ÚåÏĩ�ā±ĹĩåÚ�ÆƼ�Æ±ĵÆŅŅ�trees and ambient lighting, to the door of the building. Inside reveals a

room with modern, but subdued decor consisting mainly of glass and

Ĺ±Ƌƚų±Ĭ�ƵŅŅÚţ�eĬĬ�ƋĘåŸå�ÚåÏŅų�±ŸŞåÏƋŸ�üƚųƋĘåų�åĹĘ±ĹÏå�ƋĘå�čåĹåų±Ĭ�üååĬĜĹč�of being in a place that really doesn’t represent the high-speed lifestyle

of London.

�Ęå�ƴĜÆå�Ƶ±Ÿ�ųåĬ±ƻåÚ�±ĹÚ�ÚåĬĜčĘƋüƚĬĬƼ�ƚĹŸƋƚýƼ�ƚĹĬĜĩå�±� üåƵ�Ņü� ƋĘå�ŅƋĘåų�restaurants with Michelin status, which impose the feeling of needing to be

very well behaved, and to talk in hushed voices so as not to attract

±ƋƋåĹƋĜŅĹţ��ĘĜŸØ�üŅų�ĵåØ�ŞåųŸŅĹĜĀåÚ�ƋĘå�üååĬĜĹč�Ņü�ƵĘ±Ƌ�±�ŞųåŸåĹƋěÚ±Ƽ�leading restaurant should be like.

The three of us chose to have the tasting menu, which is meticulously

ÏŅĹŸƋųƚÏƋåÚ�ÆƼ��Ęåü�{±ƋųŅĹØ�eųĹ±ƚÚ��ĜčĹŅĹţ��ĘĜŸ�ĜŸ�±�ŸĜƻ�ÏŅƚųŸå�ĵåĹƚ�±ĹÚ�we opted to have paired wines with each course.

e�ĬŅĹč�ŞĬ±Ƌå�Ƶ±Ÿ�ŞĬ±ÏåÚ�ŅĹ�Ņƚų�Ƌ±ÆĬå�ƵĜƋĘ�ƋĘųåå�Ï±Ĺ±ŞæŸ�å±ÏĘ�ŅĹ�ĜƋţ��ĘåŸå�were a tuile biscuit with feta mousse, cucumber and dried olives and

tomatoes; an avocado macaron with wild anise; and a tuna and melon

ĵ±ĩĜţ�eĬĬ�ƋĘųåå�Ƶåųå�åƻÏĜƋĜĹč�±ĹÚ�ĜĹƋåųåŸƋĜĹč�ƋŅ�å±Ƌ�±ĹÚ�ųå±ĬĬƼ�ÚĜÚ�ƋĘåĜų�ģŅÆ�at stimulating our taste buds.

eüƋåų� ±� Ĭ±ųčå�ÆŅƵĬ� Ņü� ĜĹÏųåÚĜÆĬƼ� 8ųåĹÏĘ�ĵĜĹĜ� Æųå±ÚŸ�Ƶ±Ÿ�ŞĬ±ÏåÚ�ŅĹ� ƋĘå�Ƌ±ÆĬåØ�Ƶå�Ƶåųå�ÆųŅƚčĘƋ�ƋĘå�ĀųŸƋ�ÏŅƚųŸåţ��ĘĜŸ�Ƶ±Ÿſ�ů�ŅųĹĜŸĘ��ų±Æ�ƵĜƋĘ�aĜĹƋ�IåĬĬƼØ��±ƚĬĜāŅƵåųØ�:ų±ĹĹƼ��ĵĜƋĘ�eŞŞĬå�±ĹÚ��ƚųųƼűţ�

What arrived was a considerable bowl with rounded edges and a deep

concave in the middle revealing only the top layer of bright green with a

ŧƚåĹåĬĬå�Ņü�ƵĘĜƋå�Ï±ƚĬĜāŅƵåų�ĵŅƚŸŸå�ŅĹ�ƋŅŞţ��ĘĜŸ�ÚĜŸčƚĜŸåÚ�ƋĘå�ŸĘųåÚÚåÚ�Ïų±Æ�ƚĹÚåųĹå±ƋĘţ��Ęå�ā±ƴŅƚųŸ�Ƶåųå�ÆŅĬÚØ�ƴĜÆų±ĹƋ�±ĹÚ�üųåŸĘţ�

�Ęå� ŸĘ±ųŞ� ā±ƴŅƚų� Ņü� ƋĘå� ±ŞŞĬå� ÏƚƋ� ƋĘųŅƚčĘ� ƋĘå�ƴåĬƴåƋƼ� Ï±ƚĬĜāŅƵåų� ±ĹÚ�ĵĜĹƋ�ā±ƴŅƚųŸ�±ĹÚ�Ş±ĜųåÚ�ĬĜĩå�±Ĺ�±ŸƋųĜĹčåĹƋ�ÏĜƋųƚŸ�ƵŅƚĬÚ�ƵĜƋĘ�ƋĘå�Ïų±Æţ��ĘĜŸ�dish was a great way to start the show and luckily for any future visits, is

available on the a la carte menu as well.

Executive Chef Alex poltera of The fern hill hotel & snooty fox Restaurant in the kzN midlands spent ��\HDUV�VDYLQJ�WR�IXOȴOO�KLV�FXOLQDU\�GUHDP�RI�YLVLWLQJ�as many michelin star Restaurants as he could. 1 PRQWK��UHVWDXUDQWV�DQG��0LFKHOLQ�6WDUV�ODWHU�

he can say “Dream Realised”. over a series of articles the young, motivated and passionate chef

will share his food journey with us.

BON VIVANT | 41

siGneD menu’s anD FinancierssTraWberry anD minT DesserTseareD Foie Gras anD corn

cåƻƋ� Ƶ±Ÿ� ƋĘå� ů8ŅĜå� :ų±Ÿ� ƵĜƋĘ� �ŅųĹØ� �±Ƌ±Ƽ�±ĹÚ�ečåÚ��±ĬŸ±ĵĜÏűţ�eč±ĜĹØ�±� Ĭ±ųčå�ÆŅƵĬ�Ƶ±Ÿ�brought to the table. This time it was an

ŅƴåĹěĀųåÚ�ĵŅƋƋĬåÚ� ÆŅƵĬţ� FĹ� ĜƋ�Ƶ±Ÿ� ±� ŞŅŅĬ� Ņü�corn puree topped with a nut brown, shining

piece of seared foie gras, and a few kernels

of pop corn. The quality was exceptional. The

balsamic glaze on the foie gras coupled with

the satay spices worked perfectly to balance

the richness of the liver. The corn puree was

silky and sweet and created a luxurious

harmony when eaten with the other aspects

of the dish. The popcorn on top delivered the

necessary textural divergence and also

Ïųå±ƋåÚ�±ĹŅƋĘåų�Ę±ųĵŅĹĜŅƚŸ�ā±ƴŅƚųţ

The fourth course was entitled ‘Limousin Veal

with Prune, Mexican Tarragon, Plum and

UŅĘĬų±ÆĜűţ�{ųåŸåĹƋåÚ�ƋŅ�ƚŸ�Ƶ±Ÿ�±�delicately-plated work of art. Two,

perfectly medium-rare medallions of veal

atop two discs of prune gel. Three perfect

triangles of kohlrabi and plum amongst them.

There was a delicious veal jus which gleamed

from beneath the intricately positioned

ÏŅĵŞŅĹåĹƋŸţ��Ęå�ā±ƴŅƚųŸ�Ƌų±ĹŸĬ±ƋåÚ�±Ÿ�ÏĬ±ŸŸĜÏ±ĬĬƼ�8ųåĹÏĘØ�ÆƚƋ�ƵĜƋĘ�ĵŅÚåųĹ�ĜĹāƚåĹÏåŸ�and ingredients.

The veal was absolutely superb, the jus

perfect, and the accompaniments

harmonious and tasty. Yet another incredibly

Ÿ±ƋĜŸüƼĜĹč�ÚĜŸĘţ�kƚų� ŞųåěÚåŸŸåųƋ� ±ĹÚ� ƋĘå� ĀüƋĘ�ÏŅƚųŸå�Ņü� ƋĘå�åƴåĹĜĹč�Ƶ±Ÿ� ƋĘå� ů�ĘĜƋå�:ų±Şå�with Verjus’. This was a Verjus sorbet with

wedges of fresh white grapes. The zingy

ā±ƴŅƚų�Ņü� ƋĘå�ƚĹųĜŞå�čų±Şå� ģƚĜÏå�ƚŸåÚ� ĜĹ� ƋĘå�Verjus acted as a great palate cleanser and

the fresh grapes were a welcome sweet

addition to it. This was a very nice, very

refreshing course.

8Ņų� ÚåŸŸåųƋ� Ƶå� Ę±Ú� ů�Ƌų±ƵÆåųųƼ�ƵĜƋĘ� ĬåĵŅĹ�and mint’. This was a composition of

macerated strawberries with lemon sorbet,

raspberries and mint variations. It made for a

very refreshing and light dessert and had a

ŞåųüåÏƋ�Æ±Ĭ±ĹÏå�Ņü�ŸƵååƋ�±ĹÚ�Ƌ±ųƋ�ā±ƴŅƚųŸ�ƋŅ�åĹÚ�Ņý�ƋĘå�ŸĜƻ�ÏŅƚųŸåŸţ

eüƋåų� ÚåŸŸåųƋØ� Ƶå� ÏĘŅŸå� ƋŅ� Ę±ƴå� ÏĘååŸå� ±Ÿ�well. The trolley consisting of what seemed

to be hundreds of amazing French cheeses

was brought to the table where we made our

selections and dove in. The quality yet again,

was absolutely fantastic and each cheese had

its very own personality and delectable

characteristics.

�å�åĹÚåÚ�Ņý�ƋĘå�ĵå±Ĭ�ƵĜƋĘ�ÏŅýåå�±ĹÚ�Ƶåųå�ÆųŅƚčĘƋ�ŸŅĵå�ŞåƋĜƋěüŅƚųŸţ��ĘåŸå�Ƶåųå×�±�chocolate macaron, tart au citron and

ŞųŅĀƋåųŅĬå�ƵĜƋĘ�ŸƋųåƚŸåĬţ�eĬŅĹčŸĜÚå�Ƶåųå�ŸŅĵå�hand crafted chocolates which were delicious.

eüƋåų�Ş±ƼĜĹč�ƋĘå�ÆĜĬĬ�Ƶå�Ƶåųå�čĜƴåĹ�ĬĜƋƋĬåÆų±ĹÚåÚ�ÆŅƻåŸ�ƵĜƋĘ�ÆĬƚåÆåųųƼ�ĀĹ±ĹÏĜåųŸ�ĜĹŸĜÚå�ƋŅ�ŮĘ±ƴå�üŅų�Æųå±ĩü±ŸƋŰţ�eĹÚ�ƵĜƋĘ�ƋĘ±Ƌ�ĀĹ±ĬØ�ŸŞåÏĜ±Ĭ�ƋŅƚÏĘØ�Ņƚų�åƴåĹĜĹč�Ƶ±Ÿ�ÏŅĵŞĬåƋåţ�The restaurant was outstanding. From start to

ĀĹĜŸĘ�ƋĘå�ŸåųƴĜÏå�Ƶ±Ÿ�±Ÿ�ŸĬĜÏĩ�±Ÿ�ŸĜĬĩØ�ƋĘå�üŅŅÚ�was incredible, and the whole ambiance and

feel of the night was happy and relaxed yet

ŸŅŞĘĜŸƋĜÏ±ƋåÚ�±ĹÚ�ųåĀĹåÚţ�

ThE TRaVELLINg

ChEF at ThE GREENhousE

The Greenhouse, 27a hay’s mews mayfair, London, w1j 5Ny

7(/��EmAIL: [email protected]

facebook: TheGreenhousemayfairTwitter: the_greenhouse

Greenhouserestaurant.co.uk

Given the opportunity, I would most de!nitely return to "e Greenhouse and sample the other exciting items on their fantastically French, modern menu. "is restaurant

is one to watch!

�Ņ�Ņý�Ƶå�ƵåĹƋ�ô�BƚÆÆƼ�±ĹÚ�ĵåţ�kĹ�Ņƚų�ŅƵĹú�cŅ�ĩĜÚŸú��Ƌų±Ĺčå�ƋŅƵĹú�)åååååĩú��ŅŅ�ĵƚÏĘ�Ņü�åƻÏĜƋåĵåĹƋţ��F�ĹååÚ�ĹŅƋ�Ę±ƴå�worried. What a pleasure from the moment we arrived until we

ĀĹ±ĬĬƼ�Úų±ččåÚ�ŅƚųŸåĬƴåŸ�ŅƚƋţ��FXXe��Fec�e�ĜŸ�ŸĜƋƚ±ƋåÚ�ĜĹ�FŸ±ĹÚŅØ�IŅÆƚųčţ��Ę±ƋűŸ�ĜĹ�ƋĘå�east for those of you who have the same

ĩĹŅƵĬåÚčå�Ņü�IŅǄĜ�±Ÿ�F�ÚŅú�eĬĬ�F�Ï±Ĺ�Ÿ±Ƽ�ĜŸ�ƋĘ±Ĺĩ�ƼŅƚ�:ŅŅčĬåa±ŞŸ�üŅų�ƋĘå�ƵŅĹÚåųüƚĬ�life saver that I discovered after getting

horrendously lost numerous times in the

maze that is Johannesburg. Who knew

a phone could direct you anywhere you

Ƶ±ĹƋåÚ�ƋŅ�čŅũ��eĹÚ�Ƌ±Ĭĩ�ƋŅ�ƼŅƚũ��Ęåųå�Ę±ƴå�ƼŅƚ�ÆååĹ�±ĬĬ�ĵƼ�ĬĜüå�:ŅŅčĬå�a±ŞŸũ

�ŞŅĹ�åĹƋåųĜĹč��FXXe��Fec�e�Ƶå�Ƶåųå�escorted to our cosy table, right next

to the really fabulous and well stocked

ƵĜĹå�ųŅŅĵţ��eŸ�ü±ų�±Ÿ�ƵĜĹå�ÏåĬĬ±ųŸ�čŅØ�ƋĘĜŸ�ŅĹå�Ƶ±Ÿ�ųå±ĬĬƼ�ŞųåƋƋƼţ��ƚųŞųĜŸĜĹč�ƋĘĜĹč�ƋŅ�note, I know but it had wonderful

ÚĜŸŞĬ±ƼŸ�±ĹÚ�±�Ÿ±ƵÚƚŸƋ�āŅŅųţ��åĬĬØ�ĜƋ�±ŞŞå±ĬåÚ�ƋŅ�ĵåñññţţ�Ņų�ĜƋ�ÏŅƚĬÚ�Ę±ƴå�ÆååĹ�ƋĘå�ÏŅĹƋåĹƋŸú��eĹƼƵ±ƼØ�ƵåĬĬ�Ÿå±ƋåÚ�ěĀųŸƋ�ƋĜÏĩ��Š�Ęå�BƚÆÆƼ�åƴåĹ�Ę±Ú�ƋĘå�ÏųĜÏĩåƋ�ƋŅ�keep his eye on should the conversation

waver.)

��eĹÚ�ŸŅ�Æåč±Ĺ�Ņƚų�č±ŸƋųŅĹŅĵĜÏ±Ĭ�ģŅƚųĹåƼñññññţţ�8ĜųŸƋ�ƚŞ�ƵĘĜĬå�ÆųŅƵŸĜĹč�ƋĘå�very extensive menu (and wine list – of

course) we were presented with a Chef’s

�ŞåÏĜ±Ĭţ� UƚÚƚ� Ÿ±ƚŸ±čå� ĜĹ� ±� c±ŞŅĬĜƋ±ĹŅ�sauce along with the complimentary

mini focaccias. Well if this was the start

then I was in for the long haul!! Hubby

ŅŞƋåÚ�üŅų�±�ÚåĬĜÏĜŅƚŸ�ÆŅƋƋĬå�Ņü��ĜĵŅĹŸĜč�bubbly. We were well taken care of by

the very experienced Head Waiter

Warren and our aptly named

Quincy (from Durban, mind you). They

ÆŅƋĘ�ĘåĬŞåÚ�ƵĜƋĘ�ƋĘå�ƴåųƼ�ÚĜþÏƚĬƋ�ÚåÏĜŸĜŅĹŸ�Ņü�ÏĘŅŅŸĜĹč�Ņƚų�dinner for the evening beginning with the starters.

� � � � � � � � � � � � �kĹ�ƋĘå�ĵåĹƚ�Ƶ±Ÿ��Ƌå±ĩ��±ųƋ±ųå�ƵĘĜÏĘ�ĜŸ�ŅĹ�ĵƼ�8ŅŅÚ�Bucket List so not a hard choice there.

42 | BON VIVANT Till next time, dear hearts! Mumm@Large xxx

g a S T R O N O M I C a L L y O R g a S M I C

I got to do my "rst ever restaurant review!! Too exciting!! And boy, what a restaurant! !e opportunity to review VILLA BIANCA more than made up for the nightmare that was our time in the Golden City. I must confess I was most excited and a tad nervous as Bridezilla had booked

it and given her disastrous behaviour till this point I was worried.

aƼ�ŸĜčĹĜĀÏ±ĹƋ�ŅƋĘåų�ƵåĹƋ�ƵĜƋĘ�ƋĘå��±ĬĵŅĹ�Ɛ��±ƼŸţ��Ęå��Ƌå±ĩ��±ųƋ±ųå�Ƶ±Ÿ�ŞųåŞ±ųåÚ�±Ƌ�ƋĘå�Ƌ±ÆĬå�ƵĜƋĘ�ĵƚÏĘ�ā±Ĝų�±ĹÚ�åƻŞåųĜåĹÏå�ÆƼ��±ųųåĹØ� ų±Ƶ�åčč� ĜĹÏĬƚÚåÚţ�kĹå�ÚĜýåųåĹÏå�Ƶ±Ÿ� ƋĘå�±ÚÚĜƋĜŅĹ�of Cognac which would probably appeal to a spirits drinker but

ƚĹüŅųƋƚĹ±ƋåĬƼ�ĹŅƋ� ƋŅ�ĵåţ�e� Ƌ±Ú�ŸƋųŅĹč� üŅų�ĵƼ� ĬĜĩĜĹč�ÆƚƋ�ŸƋĜĬĬ� ƋĘå��Ƌå±ĩ��±ųƋ±ųå�Ƶ±Ÿ�±ĬĬ�ƋĘ±Ƌ�ĜƋ�Ƶ±Ÿ�ĵå±ĹƋ�ƋŅ�Æå�ô�ŸƚŞåųÆţ�eĬĬ�ƋĘå�ƵĘĜĬå�F�Ƶ±Ÿ�åƼåĜĹč� BƚÆÆƼűŸ� �±ĬĵŅĹ� Ɛ� �±ƼŸ� ±ĹÚ�could not resist plate swopping. He

wasn’t too disappointed with that, being

±� �ŅčĹ±Ï� ÚųĜĹĩåųţ� �Ęå� �±ĬĵŅĹ� Ɛ��±ƼŸ�ÏŅĹŸĜŸƋåÚ�Ņü�cŅųƵåčĜ±Ĺ��±ĬĵŅĹ��±ųƋ±ųåØ��ĵŅĩåÚ��Ï±ĹÚĜĹ±ƴĜ±Ĺ��±ĬĵŅĹ�±ĹÚ�ĀĹ±ĬĬƼ�Ÿå±ųåÚ��ÏŅƋƋĜŸĘ��±ĬĵŅĹţ�kĘ��Ņ�Bå±ƴåĹĬƼţ To complement our starters

we were given the opportunity of a wine

Ş±ĜųĜĹčţ�)ƻÏåĬĬåĹƋ�ÏĘŅĜÏåŸ�ųåÏŅĵĵåĹÚåÚ�ĜĹÚååÚ�ô��±ĩ±�±ĹÚ�aĜŸŸ�XƚÏƼ�Š�ŅÆåųƋŸŅĹš�

Main course and thank goodness,

Warren gave us the option of a platter to

ŸĘ±ųåţ��Ęå��å±Ÿ±ĬƋ��ųå±ƋĜŅĹ�ÏŅĹŸĜŸƋĜĹč�Ņü�scallops, medium tiger prawns done in

Bianca sauce (shhhhh it’s a secret but is

made with white wine, origanum and

ÏĜƋųƚŸ�ô�ƋŅŅ�ÚåĬĜÏĜŅƚŸš��Ï±ĬĬŅŞŸ�±ųå�ĹŅƋŅųĜŅƚŸĬƼ� ÚĜþÏƚĬƋ� ƋŅ� čåƋ� ųĜčĘƋ� ±ĹÚ� ƋĘå�Villa Bianca chef has it perfect. Melted

like butter. What I found interesting is

that you have to travel all the way up to

Johannesburg to experience incredible

seafood?

Of course, dessert is

ÏŅĵŞƚĬŸŅųƼţ�eč±ĜĹ�±�ü±ÆƚĬŅƚŸ�suggestion from Warren was the

�Ƌų±ƵÆåųųƼ� ±ĹÚ� cƚƋåĬĬ±� Ş±ĹÏ±ĩå� ƵĜƋĘ�strawberries marinated in Pernod and

ā±ĵÆæåÚ� ±Ƌ� ƋĘå� Ƌ±ÆĬåţ� c±ƋƚųåĬĬåĵåĹƋØ�mes petits pois.

8FceXX¥Ø��B)�XFc%�¬��BFXXF��Bk�kXe�)�)�{�)��kúú��Be��ec�F��e¥ú�e��X¥�k�:e�aF�� )£{)�F)c�)ţ� F��e��F�B� :�)e�� %F88F��X�¥��Be��)�aece:)%��k�)£��e��k��)X�)��8�ka�k��e�X)�ec%�aeU)�k��e¥��e�U��k��)eXF�¥ú

44 | BON VIVANT

IN THE KITCHEN WITH

Chef Jackie Cameron

One of the most exciting South African chefs over the last decade, Jackie Cameron’s name has become synonomous with gastronomic pleasure. Look out for Jackie Cameron’s School of Food and Wine which opened in April 2015 in

KwaZulu-Natal.

1.A good safety precaution when cooking a lot at home is to have a FIRE )£�Fc:�F�B)��close at hand. Rather be safe than sorry

2. I would recommend at least one person in each family to be trained in 8F��eF%

3. Keep your hair tied up and out of your eyes to save a lot of time and frustration when cooking, together with the fact no guest or family members wants your hair in their food

5. Have a �eXX� UF��B)c��Xk�U up rather than wearing your watch within the kitchen. A watch prevents complete hand and arm cleaning and can be a wonderful place for bacteria to multiply.

4. NEvER store raw and cooked meat together always place raw meat on a shelf below cooked meat to prevent cross-contamination.

CatCh JaCkie eaCh month for tips:Facebook: Jackie CameronTwiTTer: @Jackie_Cameron

insTagram: jackiecameronincolourjackiecameron.co.za

46 | BON VIVANT

BON VIVANT | 47

It was not too long before the exciting chef

whose passion is “everything food” would join,

�Ęå��ŅĬĬåÏƋĜŅĹ�ÆƼ�XĜǄ�aÏ:ų±ƋĘűŸ�ĬƚƻƚųƼ�čųŅƚŞţ�

Delia started at The Marine in Hermanus

where she had the opportunity to work in

ÆŅƋĘ��Ęå�{±ƴĜĬĜŅĹ�±ĹÚ�ƋĘå��å±üŅŅÚ�±Ƌ�ƋĘå�Marine restaurants acclaimed, as with all

hotels in the collection, for their regional

identity. It wouldn’t be long before Delia would

join The Cellars-Hohenort under esteemed

�Ęåü�{åƋåų��åĵŞåĬĘŅý�±ĹÚ� ĜĹ� ƋĘå� Ĭ±ŸƋ� ƋĘųåå�years Chef Delia has made her mark on the

ĵåĹƚ�±Ƌ��Ęå��ŅĹŸåųƴ±ƋŅųƼţ��ŞŅĜĬƋ� üŅų�ÏĘŅĜÏå�ƵĜƋĘ� ƋĘå� ÆŅƚĹƋƼ� ŅĹ� Ņýåų� üųŅĵ� ƋĘå� Æå±ƚƋĜüƚĬ�gardens on the property, the menu changes

seasonally.

�B)�5�Fc:�)%F)c��)�)�¥��)8�F:)�e�k�x{ec��¥� �Bk�X%� c)�)��)��F�Bk��× Garlic, parmesan cheese, chilli,

cream, bacon

ak��B)�F�B)%�ůUF��B)c��)c�FX× My Shun knife

ak�� eX�e�X)� UF��B)c� X)��kc��X)e�c)%×� Taste everything before sending it

out

¥k��)��a)c��)e�Fkcţţ�ec%��Be��Xe��F�� %F�B��FXX� ¥k�� a)c�� c)�)��)��F�Bk��× Our current roast chicken breast

with harrissa couscous, a classic dish would

Ě±ƽåƐƒŇƐÆåƐƒĚåƐÚŇƣÆĮåƐÆ±īåÚƐžŇƣÿæ

¥k��8e�k��F�)��)��e��ec�x8kk%×�åĮĮƐFŷķƐ±ƐžĞķŤĮåƐå±ƒåŹƐžŇƐ±ƐďŇŇÚƐĀžĚƐ±ĻÚƐÏĚĞŤžƐis always a hit with me

F8�¥k��Be%�e� �{)�FeX�UF��B)c�{k�)�Ø��Be��k�X%�F��)�ec%��B¥× To not feel

the heat..the number of times you grab a hot

tray without a cloth

ak��c%)��e�)%�Fc:�)%F)c��Fc�¥k��k{FcFkcØ� ��)c�X¥× That’s a tough one,

ÆååƒŹŇŇƒũũũžŇƐ ķƣÏĚƐ ā±ƽŇƣŹƐ ĞĻƐ ĞƒũƐ �åƐ ŹåÏåĻƒĮǅƐfooled a few people and did beetroot cupcakes

with a smoked salmon mousse for the icing

8e�k��F�)��BFc:�e�k��B)��kc�)��e�k�¥�e��B)��)XXe��ěBkB)ck��× No two days are ever the same,

the gardens where we have vegetables etc at

your disposal

¥k�� ů%�)ea�%Fc)�ű�ec%��B¥×�My mom,

I never got to share any kitchen stories with her

¥k��k{FcFkc�kc��B)�ůakX)��Xe��:e��kcka¥ű� ��)c%× It gives us chefs

some room to play in the kitchen

F8�¥k��k�X%�%Fc)�e��ec¥��)��e��ec��Fc��B)��k�X%Ø��B)�)��k�X%�F��)�ec%��B¥×�For now I would say the street markets

ĞĻƐ�ĞĻď±ŤŇŹåũƐ�ĞķŤĮåƐüŇŇÚƐƾĞƒĚƐĮŇ±ÚžƐŇüƐā±ƽŇƣŹ

e� UF��B)c� ��F�U� ¥k�� X)e�c)%� 8�ka�¥k�� ak�B)�x:�ec%ak�B)�� Be��¥k��FXX��)��k%e¥×�

It would be from my grandfather, a curry recipe

that the rest of the family doesn’t have

e�%F�B�¥k��)e�)%��Be��¥k�ű�)�ak��{�k�%�k8×�A simple beetroot and goats cheese

Carpaccio with Waldorf salad and apple gel

¥k��)c��Fc:�)%F)c��k��)��Fkc×Jerusalem artichokes and celeriac...nice earthy

ā±ƽŇƣŹž

e��B)8��Be��¥k��e�)�ak��Fc�{F�)%��¥×�Werner Kock was my executive chef from The

Royal Hotel

�B)� 8kk%� e�� B)� �)XXe��ěBkB)ck��ec� �)�� )� %)��F�)%� e�� Ůe�� kc� e�{Xe�)ŰØ� F�� F�� ec� e�}�F�)%� �UFXX� k�� e�:kk%�)¥)ţ Is a little bit of both,

�Be��F��ak��Fa{k��ec��k��)a)a�)��B)c�{Xe�Fc:× Remember to put everything

on the plate

�� %URPPHUVYOHL� 5G�� &RQVWDQWLD�� &DSH� 7RZQ�� south Africa

TEL:��EmAL: [email protected]

fACEBook: LizmcGrathCollectionrelaischateauxafrica.com

%)XFe�Harbottle

HeaD cHeF - ThE CoNsERvAToRy The cellars-hohenort

How refreshing to meet the young and dynamic Head Chef at the Conservatory at !e Cellars-Hohenort in

Constantia, a proud member of the Relais & Châteaux Association. Originally from PE, Delia began her culinary journey at Durban’s Royal Hotel which was

at the time, one of the city’s most desirable culinary destinations. !ree years later it was on to Tintswalo in

the Northern Cape and a stint at the fabulous Singita.

48 | BON VIVANT

BON VIVANT | 49

METHOD:

1. Preheat oven to 150°C. Spray, butter and line the ramekins with bread crumbs. 2. In a saucepan melt butter, add both flours and salt. Slowly add the milk and stir with a whisk so that no lumps form, this is your basic béchamel sauce. 3. When mixture is thick, add the cheese and the egg yolks. Mix together until cheese is melted.4. Whip up the egg whites until stiff peaks form and fold this into the white sauce. 5. Pour into the ramekins until half full and bake at 150°C for 20 to 30 minutes au Bain Marie. Turn the oven down to 130°C for a further 20 minutes or until firm to the touch. 6. Reheat for 10 minutes when ready to serve.

DOUBLE BAKED “UNDERBERG CHEESE”

SOUFFLÉ WITH “GRAPPA” FLAVOURED CHEESE

SAUCE

INGREDIENTS:

80g cake flour10g corn flour75g unsalted butter6 egg yolks100g grated parmesan and cheddar500ml milk200g egg whites10g chives, choppedPinch of salt

50 | BON VIVANT

BON VIVANT | 51

CURRY SAUCEINGREDIENTS:75ml olive oil3 large onions, finely chopped5ml-crushed garlic5ml crushed coriander seeds5ml garam masala5ml turmeric5ml mild curry powder3 fresh chillies1kg ripe tomatoes1/2 x 410g coconut milkMETHOD:1. In a large saucepan, sweat off the onions till tender. 2. Then add the garlic, chilli and spices and fry for a further 5 minutes. 3. Add the tomatoes and the water and cook at a moderate heat for a further 30 minutes. 4. Stir in the coconut milk and then blend the sauce until smooth.

SALSAINGREDIENTS:30g finely chopped red onion50g cucumber fleshy centre removed and diced100g tomatoes diced no seeds5ml white wine vinegar10ml canola oil10ml finely chopped corianderSaltMETHOD:1. Combine all ingredients, adding fresh chopped coriander just before serving

TO SERVE1. Add the seafood mix to the curry sauce and finish cooking the seafood mix in the sauce. Add the spinach and remove from heat.2. Cut a lid off the bread and hollow out. Spoon in the curry and add two of the remaining mussels in their shell on the top for garnish and balance the lid back on.

Serve with a tomato salsa and cucumber riata

CHEFS TIP

You can use individual oven dishes if you cannot find terracotta pots. Can use chicken instead of seafood

SEAFOOD BUNNY CHOW SERVED IN HOMEMADE POT BREAD

BREADINGREDIENTS:15ml honey20g fresh yeast300ml Luke warm water900g-cake flour20ml saltMETHOD:1. Dissolve the honey and yeast into the water, and leave to stand for a few minutes2. Mix the yeast mixture with the flour and salt and knead to form a dough.3. Cover with a damp cloth and prove in a warm place until double its size.4. Knock down the dough. 5. Grease six terracotta flowerpots with butter and dust with cake flour. 6. Proving again in the pots for about 20 minutes and then baking in a preheated oven at 180°c for about 30 minutes.

SEAFOOD MIXINGREDIENTS:50ml olive oil800g fresh line fish cubed into bite size pieces500g calamari tubes cut into rings12 large tiger prawn meat30 mussels1 large green pepper diced1 large onion sliced100g spinach leavesMETHOD:1. In a sauce pan fry off the onion and green pepper till tender, add in the prawns, line fish and calamari and cook till almost cooked. 3. In a separate pot steam the mussels in a little water till open and remove 18 from their shells. 3. Discard any mussels that do not open.

A MORE ELEGANT VARIATION OF THE TRADITIONAL BUNNY CHOW, WHICH ORIGINATED IN DURBAN SOUTH AFRICA IN THE 1940S

SERVES 6Preparation time: 40mins

Cooking time: 1hour 30minSpecial equipment: terracotta flowerpots 10cm in diameter, 7cm deep

Planning ahead: N/A

52 | BON VIVANT

INGREDIENTS:6x 70g smoked Franschoek salmon trout

SALADINGREDIENTS:100g carrots julienne100g-baby marrow julienne100g asparagus julienne100g-cucumber julienne20g chopped corianderMETHOD:1. Cook the asparagus in boiling till tender and refresh in ice water.2. Combine all the vegetables and add coriander.3. Add a small amount of dressing

DRESSINGINGREDIENTS:25ml white wine vinegar5ml Dijon mustard75ml canola oilSaltMETHOD:1. Combine oil, water, and vinegar. Add a little salt for seasoning

SPRING ROLL CRISPINGREDIENTS:1 sheet spring roll pastryMETHOD:1. Heat the fryer to 160°c 2. Fry the cut spring roll pastry till golden brown3. Place on paper towel to drain the excess oil

LEMONGRASS MAYONNAISEINGREDIENTS:1 egg yolk10ml white wine vinegar300ml canola oil50g fresh lemon grassZest of one limeSalt10ml lime juiceMETHOD:1. Heat the oil up with the crushed lemongrass in to infuse the flavour. 2. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil.3. In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken. 4. Add the zest and season with a little salt and a little juice of the lime.

5ML KETA CAVIARTO SERVE:1. Drizzle the mayonnaise around the plate then layer the salmon and the salad.2. Finish the top layer off with the salad. 3. Carefully place the crisp on top and place a little of the caviar around the plate.4. Serve immediately

SMOKED FRANSCHOEK SALMON TROUT WITH LEMONGRASS MAYONNAISE AND SPRING ROLL CRISPS

LOCALLY SMOKED FRANSCHOEK SALMON TROUT ENHANCED BY THE FLAVOUR OF FRESH LEMONGRASS

SERVES 6Preparation time: 40mins

Cooking time: N/ASpecial equipment: deep fryer

Planning ahead: N/A

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54 | BON VIVANT

BON VIVANT | 55

INGREDIENTS:200g cream50ml amarula40g Caster Sugar2 gelatin leaves1 vanilla pods, split30 strawberries500ml rose wine50g sugar1 lemon100g stock syrup (1:1 sugar to water)METHOD:1. Combine the juice of the lemon with the stock syrup and bring to the boil, remove from the heat and allow it to cool. Slice 6 strawberries to a thickness of 2mm and immerse in the acidulated syrup. 2. Remove from the syrup and place the strawberries on a silicone oven matt and dry in an oven on 90°C for 2 hours- or until dry.3. Combine the cream, caster sugar and vanilla in a pot and bring to 60°C. 4. Remove from the heat add the soaked gelatin leaves and allow the vanilla to infuse for 10-15 minutes. 5. Strain and chill until it is as thick as yoghurt, while stirring regularly. Pour the almost set mixture into espresso cups and set in the fridge until needed.6. Cut 24 strawberries in half and reserve. Mix rose and sugar well until dissolved, bring this to around 50°C and immerse the strawberries in it, do not overcook the berries as they take on a pale colour. 7. Leave this to cool in the fridge.

ROOIBOS JELLYINGREDIENTS:500ml water4 rooibos tea bagsJuice of 2 lemonsSugar to taste3g agar-agarMETHOD:1. Place all ingredients in a saucepan besides the agar-agar and bring to the boil. 2. Remove the tea bags Add the agar-agar until properly dissolved. Allow to set in the fridge and cut to desired size.

AMARULA PANNA COTTA WITH ROSE POACHED STRAWBERRIESSERVES 6

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His responsibilities include the planning,

organization and execution of all kitchen

department functions, as well as creating

weekly special, pairing and seasonal menus.

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conferencing centre which lead it an increase

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halfway houses and spa.

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his absence. He was responsible for the

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as a trainee chef and chef de partie at the

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He then worked as a chef de partie at the

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�Fakc Kemp

Simon Kemp is the executive chef of the four star Upper Eastside Hotel and Conference

Centre – the "rst luxury hotel in Cape Town’s up-and-coming suburb of Woodstock.

Renowned for his professional creativity, attention to detail and ability to excel under immense pressure, Kemp’s experience spans some of South Africa’s top four and "ve star

hotels and convention centers.

ExECuTIvE ChEf ThE DouBLE TREE by hILToN

cape Town upper eastside

56 | BON VIVANT

��%ULFNȴHOG�5G��:RRGVWRFN��&DSH�7RZQ��south Africa

TEL: +27 21 404 0570EmAIL: [email protected]

facebook: DoubletreeTwitter: doubletree

doubletree3.hilton.com

ROOIBOS SMOKED DUCK BREASTWith Butternut and almond reduction, roasted root vegetables, truffled lentil puree, barley risotto and duck essence Serves 4

58 | BON VIVANT

INGREDIENTS:2 Medium sized duck breasts

SMOKING MIX

INGREDIENTS:6 tea bags Rooibos2 TBS Dark brown sugar1 TBS Coarse sea salt5 each Star aniseMETHOD:1. Trim the duck breasts from excess fat - and score the remaining fat. Grill skin side down in a dry non stick pan over high heat till golden coloured - then remove from heat2. In a smoking box or roasting tray place the smoking mix in the bottom tray and the duck breast on the top tray skin side up3. Cover tightly with tin foil and place over high heat till it smokes. Once smoking profusely, place in an oven at 160°c for 5 min.4. Remove from oven and allow to stand, covered till cool - duck breasts should be pink but not bloody or over cooked.5. When ready to serve, slice and place under grill

BUTTERNUT AND ALMOND REDUCTION

INGREDIENTS:4 cups Butternut, peeled and cubed1/2 cup Ground almonds2 TBS Butter2 sticks Cinnamon1/2 cup Milk1/2 cup Water1/2 cup CreamTo taste SaltMETHOD:1. Lightly toast the ground almonds under a grill till golden, set aside2. In a pot over medium heat melt the butter with cinnamon sticks, then sauté off the butternut for 5 minutes3. Add milk and water and cook covered till butter nut is almost cooked4. Add the cream and almonds and finish cooking5. Remove from heat and allow to cool slightly6. In a food processor blend till smooth7. Return to a clean pot and reduce to the right consistency, seasoning with salt to taste

ROASTED ROOT VEGETABLES

INGREDIENTS:200g Baby carrots200g Parsnips200g Turnips200g Wild mushrooms2 TBS Olive oil / rendered duck fatPinch SaltMETHOD:1. Peel the carrots, turnips and parsnips, cut the turnips and parsnips to 4cm pieces2. Drizzle with olive oil / duck fat and season with salt3. Roast at 180°c till just cooked4. Separately sauté over high heat the wild mush rooms with a pinch of salt

TRUFFLED LENTIL PUREE

INGREDIENTS:1 cup Brown lentils1 clove Garlic1 TBS Butter1 cup Cream1 tsp White truffle oilTo taste SaltMETHOD:1. Wash the lentils in a strainer under cold running water2. Bring to a simmer and slowly cook till soft in water on low heat3. Strain and set aside4. Melt butter over medium heat and add chopped garlic - sauté for 30 seconds5. Add lentils and cream and bring to boil - cook for 2 min6. Add truffle oil and remove from heat7. Allow to cool slightly then blend in food processor8. Pass through a sieve and season

BARLEY RISOTTO

INGREDIENTS1 cup Barley1/2 cup Onions, finely chopped 1 TBS Carrots and celery, finely chopped1 TBS Garlic, minced2 Cup White wine2 cup Duck/chicken stock50g Butter

50ml Olive oilTo taste Salt and pepper30g Parmesan grated1/2 cup CreamMETHOD:1. Melt the butter in a wide risotto pot with the olive oil2. Add the onions and sauté till translucent, add the carrots and celery, sauté another minute3. Add the garlic, sauté for 30 seconds, then add the barley, sauté another minute4. Reduce the heat to low and deglaze with half a cup of white wine, keep stirring until the white wine is all absorbed5. Add half a cup duck / chicken stock and keep stirring till all the liquid is absorbed. Keep repeating this procedure, alternating the wine with the stock until the barley is cooked, but still al dente (25 - 30 min).6. Season with salt and pepper and set aside7. When ready to serve return to a pan with the cream and parmesan and cook through for 5 minutes

DUCK ESSENCE

INGREDIENTS:2kg Duck bones1kg Mirepoix (chopped onions, celery, carrots, leeks, garlic, herbs)1/2 cup Duck fat - rendered / cooking oil1/2 cup Tomato paste750ml red wine1 each Bay leaf1 tsp Peppercorns5 litre WaterMETHOD:1. Place the duck bones in oven at 200°c till well browned2. In a large pot heat the duck fat or oil till sizzling point3. Add the mirepoix and cook over high heat till well colored4. Add tomato paste and cook till sticking, but not burning5. Deglaze with red wine 1/2 cup at a time till mirepoix goes a deep reddish brown6. Add rest of red wine and water with duck bones7. Skim off any “scum” which rises to the surface8. Bring to a simmer and cook slowly for 4 hours9. Strain through muslin cloth and reduce down to 500ml

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INGREDIENTS:2,5 kg Pork belly - No bone, skin off3 cups Asian Mirepoix 3 each Star anise3 tsp Chinese 5 spice3 tsp Coarse sea saltAs needed Cold water

ASIAN MIREPOIXINGREDIENTS:2 each Carrots, chopped2 sticks Celery, chopped1 medium Onion, chopped1 head Garlic, roughly chopped2 inch Ginger, roughly choppedMETHOD:1. Trim the pork belly and rub all over with the 5 Spice and sea salt2. Place the mirepoix with the star anise in a roasting tray, placing the seasoned pork belly on top3. Pour in enough cold water to just cover the pork belly4. Wrap double with tin foil and roast in an oven at 130°c for 4 hours5. Remove from the oven and allow to cool for 2 hours6. Remove from the poaching liquid and rub off any mirepoix. 7. Place in a clean tray with a weighted tray on top to press the belly - chill overnight like this8. The next day cut the belly into 80 - 90g pieces

CHAR SIU BBQ MARINADEINGREDIENTS:115ml Honey115ml Dry white wine90ml Dark brown sugar90ml Soy sauce90ml Hoisin sauce5 - 6 cloves Garlic2tsp Chinese 5 spice90ml Red miso paste90ml Rice wine vinegar90ml Pomegranate essenceMETHOD:1. Blend all ingredients till smooth - keep till needed

PLUM GLAZEINGREDIENTS:1kg Red plums, washed, pips removed and cut into chunks200g Sugar5 each Star Anise500ml WaterMETHOD:1. In a heavy based pot melt the sugar with the star anise till caramelized and golden brown2. Add 800g of the plums - cut the remaining 200g into smaller pieces and keep aside till ready to use3. Once the plums are added the sugar will go hard and brittle - at this point lower the heat and stir every few minutes - keep doing this for the next 40 min - eventually the sugar will re-melt and cook through with the flesh of the plums4. Add the water and cook for another 20 minutes5. Remove from the heat, remove the pieces of star anise6. Allow to cool slightly then blend till smooth in a food processor7. Keep chilled till ready to use

STAR ANISE ROASTED PUMPKIN AND CAR-ROT REDUCTION

INGREDIENTS:1kg Pumpkin, cubed500g Carrots, peeled and sliced100g Butter1 Litre Water5 each Star anise350ml Cream1 TBS SaltMETHOD:1. Add the pumpkin, carrots, water and salt and star anise - bring to a simmer - strain when cooked2. Melt the butter in a pot and add the pumpkin, carrots and star anise, cook for 5 - 10 min stirring till it takes a little colour3. Add the cream and bring to a boil. 4. Remove star anise and blend in a food processor till smooth5. Season if needed

STIR FRIED GINGER, SUGAR SNAPS AND TENDERSTEM

INGREDIENTS:300g Tenderstem broccoli200g Sugar snap peas100g Pickled ginger

100ml Cooking oil100ml Tataki sauceMETHOD:1. Heat a wok or pan very hot and add oil - then add broccoli and sugar snap peas2. Stir fry for 1 min and then add the pickled ginger and tataki sauce3. Stir fry for 15 seconds and then remove from pan

TATAKI SAUCEINGREDIENTS:135ml Soy sauce100ml Mirin45ml Brown sugar45ml Lemon juice1 clove Garlic, finely grated50g Ginger, finely gratedMETHOD:1. Whisk all ingredients together

TOASTED ASIAN DUKKAHINGREDIENTS:100ml Cashew nuts50ml Black and white sesame seeds30ml Black lava salt20ml Flaked chillies3 sheets Nori paper, roughly torn2 tsp Chinese 5 spiceMETHOD1. Lightly toast the cashew nuts under the grill, stirring - allow to cool2. Add cashew nuts with the black lava salt, flaked chillies and Nori paper to a blender and blend till consistency of sugar granules3. Toast the sesame seeds under the grill and add with the 5 spice to the mix

METHOD TO SERVE:1. Baste the pieces of pork belly and braai or char grill (otherwise pan fry) - till lightly caramelized2. Re-heat in small pots the plum glaze and the pumpkin reduction3. In a pan start reducing the remaining char siu sauce with the chopped plums and add the pork to this4. Cook for 2 min on each side then put pork under the grill till well caramelised5. Wok fry the vegetables and then plate and serve finishing with a sprinkle of the Asian Dukkah

60 | BON VIVANT

PLUM GLAZED PORK BELLYStar anise roasted pumpkin and carrot reduction, stir fried ginger, sugar snap and tender stem, plum and char Siu glaze, toasted black lava salt, sesame, nori, chilli, cashew and 5 spiceDukkah Serves 8

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CHOCOLATE “SHUFFLE”Dark chocolate nemesis with wild berry Chantilly, Milk chocolate and espresso truffle, White chocolate, marzipan and mint gateau

ALMOND SPONGEINGREDIENTS:225g Softened butter400g Castor sugar4 each Eggs1 1/2 tsp Almond essence1 each Tonka bean - finely grated on a microplane1 2/3 tsp Vanilla essence2 tsp Baking powder1/2 tsp Salt85g Ground almonds250ml Milk

ALMOND GLAZEINGREDIENTS:4 TBS Milk150g Castor sugar1/2 tsp Almond essence50g Toasted almond flakes

METHOD:1. Pre-heat oven to 180°c2. Line 2 large baking tins with parchment paper and spray with baking spray3. Mix the flour, ground almonds, tonka bean, baking powder and salt and set aside4. In a large bowl cream together the butter and 400g sugar till light and fluffy5. Beat the eggs in one at a time till well encorporated6. Add the 1 1/2 tsp almond essence and vanilla7. Beat into the mix in alternating batches, the flour and almond mix and the milk till just incorporated8. Pour into the baking tins and bake

62 | BON VIVANT

9. Bake for 20 - 30 min or until a skewer comes out clean depending on the size of your baking tray10. Remove and cool for 10 min before turning out11. Tip out onto a cutting board lined with more parchment paper12. Remove the top paper, brush with the marzipan glaze13. Cut each sheet in half so you are left with 4 layers of sponge

WHITE CHOCOLATE AND MINT MOUSSEINGREDIENTS:500g White chocolate broken into small pieces500ml Cream2 each Egg whites1 tsp Peppermint extractMETHOD:1. Over a double boiler melt the milk chocolate - do not let the water boil to vigorously or the chocolate will split2. When melted, remove from the heat and let stand for a few minutes3. In a separate bowl whip the egg whites, cream and peppermint extract together - whip to a medium peak.4. Place a large spoon of the whipped cream mix ture into the slightly cooled chocolate mixture and then fold this chocolate mix back into the cream and egg white mix.5. Keep in the fridge till needed

ASSEMBLING THE GATEAUINGREDIENTS:4 layers Almond sponge1 batch White chocolate and mint mousse300g White chocolate1/2 cup Toasted flaked almondsMETHOD:1. Place the first layer of sponge (smooth side down), on a clean sheet of parchment paper 2. Evenly spread the white chocolate mousse over3. Top this with 1/4 of the toasted almonds4. Repeat making 3 layers of mousse and 4 layers of sponge (finishing with a layer of sponge - smooth side facing up)5. Place in the freezer to “set” the sponge6. Meanwhile, over a double boiler melt the white chocolate7. Remove the gateau and pour over the white chocolate8. Before it sets, garnish with the last 1/4 of toasted almonds9. Store covered in the fridge till ready to serve10. When ready to serve dip a knife in hot water, wipe dry and carefully slice

DARK CHOCOLATE NEMESISMakes 1 spring-form cake tin or 48 mini muffin holesINGREDIENTS:340g 70% Dark chocolate, chopped225g Butter, cubed5 each Eggs210g Castor sugar

METHOD:1. Preheat the oven to 120°c2. Place the dark chocolate and butter over a double boiler to melt3. Put the eggs and sugar in a mixer and beat for 10 min till 4 times volume4. Prep the cake tin or mini muffin moulds with enough baking spray5. When chocolate is melted, remove from the heat6. Very carefully fold the chocolate mix into the egg mix without allowing the eggs to collapse too much7. Pour the mixture into the cake tin or muffin moulds and place this in a large baking tray8. Fill half way up the side of the cake tin or muffin tray with boiling water9. Place in the oven. If using a cake tin bake for 50 min, if using mini muffin moulds bake for 20 min10. When finished baking switch oven off and keep the door closed - leave in the oven for 1,5 hours11. Remove from water and allow to set in the fridge for at least 2 hours12. Warm very slightly to soften in microwave before serving

CHOCOLATE GANACHE SAUCEINGREDIENTS:1 cup 70% Dark chocolate, chopped1 cup CreamMETHOD:1. Place over a double boiler and melt2. Use this to pour over the chocolate nemesis when serving

WILD BERRY CHANTILLY MOUSSEINGREDIENTS:500ml Cream500g Assorted wild berries300g Sugar200ml Water3 leaves Gelatine

METHOD:1. Soak the gelatine leaves in cold water2. Put the berries on the stove with half the sugar and the 200ml water - simmer for 20 min

3. Strain through a fine sieved chinois and then add the soaked gelatine leaves, allowing to dissolve, allow to cool slightly4. Whip the cream and remaining sugar till medium peak and whisk in the berry liquid5. Pour into an airtight container and refrigerate for a few hours before using6. To serve, heat a spoon in boiling water, dry the spoon and whilst still hot scoop the mousse mix out

CHOCOLATE “SOIL”INGREDIENTS:200g of caster sugar200g of ground almonds120g of plain flour100g of cocoa powder135g of butter, melted 4 sprigs of mintMETHOD:1. Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. 2. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container

MILK CHOCOLATE AND ESPRESSO TRUFFLES

INGREDIENTS:1 pound milk chocolate, finely chopped1/2 cup whipping cream2 teaspoons instant espresso powder or instant coffee powder2 tablespoons Kahlúa1 cup (about) unsweetened cocoa powderMETHOD:1. Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours.2. Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. 3. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. 4. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) 5. Let stand at room temperature until slightly softened before serving.

BON VIVANT | 63

CAULIFLOWER WHATSo, I am a carb lover...yes, I know its not “banting” approved but it is my one weakness but in the spirit of ‘trying something new” I was !nally convinced by a good friend to give it a bash......the result – My new

‘food crush’

CaUlIFloWer vs rICe

cauLiFLoWer : rice (broWn LonG GraineD cooKeD):

caLories: 25 216 FaT : 0 3%soDium : 1% 0% carbs : 2% 15% cHoLesTeroL: 0 0%

FƋ�ĜŸ�ŸĜĵŞĬƼ�ÚĜƴĜĹåţ�)±ŸƼ�ƋŅ�ĵ±ĩå�±ĹÚ�ŞåųüåÏƋ�±Ÿ�±Ĺ�accompaniment to any meal, this alternate to rice or

pasta is not only good for you...it is also healthy.

XĜčĘƋ�±ĹÚ�āƚýƼØ�ŅĹÏå�ƼŅƚűƴå�ƋųĜåÚ�ĜƋ�ƼŅƚ�ƵĜĬĬ�ƵŅĹÚåų�ƵĘƼ�you hadn’t done it before (like me)

TO PREPARE: IT’S AS EASY AS 1,2,3

1. Using one large head of cauliflower, cut into quarters. Re move the inner core from each quarter then cut into large pieces. Separate the florets and if the core is tender , add to the florets.2. Using a food processor – pulse the cauliflower in one second pulses until it becomes granular. (a grater can do the same job, with just a little more elbow grease)3. Remove any unprocessed pieces for reprocessing

HOW TO SERVE:- RAW –

it is pretty much like tossing any other grains into a salad.

- COOKED – The cauliflower is more tender when tossed gently in a little butter or olive oil over a medium heat. Cooking time will depend on how tender you would like the consistency to be.

HINT:

Try it as ‘fried rice’ in your favourite Chinese dish Cauliflower rice is a great addition to your cooking repertoire whether you’re trying to add more veggies to your diet, trying to eat less carbs or even as a different idea for your dinner table.

I have used it as a rice/pasta/couscous replacement

and although there is no taste comparison between

‘cauli rice’ and regular rice, I must admit, it serves the

ŞƚųŞŅŸå�±ĹÚ�Ę±Ÿ�ĜƋŸ�ŅƵĹ�ā±ƴŅƚų�ŞųŅĀĬå�ƵĘĜÏĘ�ĜŸ�ųå±ĬĬƼ�ĹŅƋ�that bad. My mate is now trying to convince me to make

ůƋŅ±ŸƋű�ƵĜƋĘ�ĜƋţ�eüƋåų�±�üåƵ�±ƋƋåĵŞƋŸ�ŸĘå�Ę±Ÿ�ĀĹ±ĬĬƼ�succeeded in making a ‘slice’ of rice, using an egg to

ÆĜĹÚţţţţţF� Ę±ƴå� ĹŅƋ� ƴåĹƋƚųåÚ� ƋĘåųå� ƼåƋţţţÆƚƋ� ±ĵ� ÚåĀĹĜƋåĬƼ�willing to give it a go.

64 | HEALTH

serving size 1 cup

HEALTH | 65

66 | BON VIVANT

TO pREpARE: maTcHa Green Tea

mEET youR M a t c H a

FUEL YOUR HUSTLE:Ŏţ��Ęå�ĀųŸƋ�ÆåĹåĀƋ�Ņü�a±ƋÏĘ±�čųååĹ�Ƌå±�ĜŸ�ƋĘ±Ƌ�ĜƋ��ÏŅĹƋ±ĜĹŸ�ƋĘå�ĹƚƋųĜƋĜŅĹ±Ĭ�ƴ±Ĭƚå�Ņü�Ŏǈ�ÏƚŞŸ�Ņü� regularly brewed green tea. Ɩţ�a±ƋÏĘ±�ĜŸ�ĀĬĬåÚ�ƵĜƋĘ�ŎƐƀ�ƋĜĵåŸ�ƋĘå�±ÚÚåÚ� antioxidants than usual green tea.Ɛţ�)ĹĘ±ĹÏåŸ�ƼŅƚų�ĵåƋ±ÆŅĬĜŸĵ�±ĹÚ�ÆƚųĹŸ�Ï±ĬŅųĜåŸ� fast4. Relaxes the mind and bodyĂţ�XŅ±ÚåÚ�ĜĹ�ĀÆųå�ÏĘĬŅųŅŞĘƼĬĬ�±ĹÚ�ƴĜƋ±ĵĜĹŸ6. Boosts your mood and helps with concentration ƀţ��ŅĹƋ±ĜĹ��ĜƋ±ĵĜĹŸ��åĬåĹĜƚĵ�Ø�ÏĘųŅĵĜƚĵ�±ĹÚ� magnesiumíţ�{ųåƴåĹƋ�%ĜŸå±Ÿå�Ŀţ�%åÏųå±Ÿå�ÏĘŅĬåŸƋåųŅĬ�±ĹÚ�ÆĬŅŅÚ�Ÿƚč±ų

Ŏţ��±ųĵ�ƚŞ�ŸŞųĜĹč�Ņų�ĀĬƋåųåÚ�Ƶ±ƋåųƖţ�eÚÚ�±�Ÿĵ±ĬĬ�±ĵŅƚĹƋ�Ņü�ĘŅƋ�Ƶ±Ƌåų�ƋŅ� matcha powder and blend into paste

with a spoon

Ɛţ�eÚÚ�ĵŅųå�ĘŅƋ�Ƶ±Ƌåų�ƋŅ�Ş±ŸƋå�ĵĜƻƋƚųå��±ĹÚ�ŸƋĜųţ��ųƼ�Ŏ�Ƌå±ŸŞŅŅĹ�ƋŅ�ŎíǈĵĬŸ�Ņü� water, alter measurement to suit taste

ĉţ�¥Ņƚų�a±ƋÏĘ±�Ƌå±�ĜŸ�ųå±ÚƼ�ƋŅ�åĹģŅƼţ�eÚÚ� some ice cubes for a ice version

HEALTH | 67

Matcha the green tea that has been popular in Japan for centuries has become the latest fad of foodies, hipsters and the health conscious. We tried some on a recent trip abroad and loved

that just one cup left us relaxed and alert minus the jitters that normally comes with co#ee!

Matcha has become so popular that in new York

ƼŅƚ�Ï±Ĺ�ĀĹÚ�Æ±ųŸ�ÚåÚĜÏ±ƋåÚ�ƋŅ�ŸåųƴĜĹč�ƋĘå�čųååĹ�ÆųåƵţ� XĜĩå� ƵĜƋĘ� ÏŅýåå� ƼŅƚ� Ï±Ĺ� åĹģŅƼ� ĜƋ� åĜƋĘåų�ĘŅƋ�Ņų�ÏŅĬÚØ� ģƚŸƋ�ĵĜĹƚŸ�ƋĘå�Ï±ýåĜĹå�ÆƚǄǄţ��ĘåŸå�čųååĹ�Ƌå±�Ĭå±ƴåŸ�ÏŅĵå�ŞųĜĵ±ųĜĬƼ�üųŅĵ�ƋĘå�UƼŅƋŅ�ųåčĜŅĹ�ĜĹ�I±Ş±Ĺţ

DiD you knowThis anTi-oxidanT power house has TwenTy Times more anTi-oxidanTs Than pomegranaTes. (as revealed in a recenT sTudy

known as orac (oxygen radical absorbance capaciTy by experTs aT TufTs universiTy, massachuseTTs)

The magic of maTcha is a greaT addiTion To your weighT loss programme as iT enhances your meTabolism and burns faT and

calories up To 4 Times wiThouT increasing your blood pressure or hearT raTe.

*tHe tea poWder Is avaIlable at HealtH stores or at a ‘tea merCHant’ near yoU When in New York try out the Matcha Bar NYc - Brooklyn

68 | ENTERTAINMENT

Mini esPresso

�Ęå�ĵĜĹĜ�åŸŞųåŸŸŅØ�ƵĘĜÏĘ�ĬŅŅĩŸ�ĬĜĩå�±�ā±Ÿĩ�±ĹÚ�ĜŸ�ŅĹĬƼ�Ŏǈ�ĜĹÏĘåŸ�Ƌ±ĬĬØ�features a semi-automatic pistol, which the user manually pumps to build the pressure required for extraction, thereby avoiding the ƚŸå�Ņü�č±Ÿ�Ï±ĹĜŸƋåųŸ�±ĹÚ�åĬåÏƋųĜÏĜƋƼţ��Ęå�aĜĹĜ�)ŸŞųåŸŸŅ�ųåāåÏƋŸ�ƋĘå�ƋųåĹÚ�üŅų�ŸĜĹčĬåěŸåųƴå�ÏŅýåå�ĵ±ÏĘĜĹåŸØ�ƵĘĜÏĘ�±ĬĬŅƵ�ƚŸåųŸ�ƋŅ�ÆųåƵ�ŞųåĵĜƚĵ�ÏŅýåå�±Ƌ�ĘŅĵåţ

wacaco.com

Tech-KnowTech- know

{))U��{¥��ea)�e

{ååĩěF�ĘåĬŞŸ�ƼŅƚ�Ƌ±ĩå�ŞĜÏƋƚųåŸ�ÚĜŸÏųååƋĬƼţ�)±ŸĜĬƼ�±ƋƋ±ÏĘ�{ååĩěF�ƋŅ�ƋĘå�Ï±ĵåų±�Ņü�ƼŅƚų�ÚåƴĜÏåţ�eŸ�±�ŞåųĜŸÏŅŞå�{ååĩěF�ƵĜĬĬ�ųåāåÏƋ�ƋĘå�Ĝĵ±čå�±Ƌ�±�Ŀǈà�±ĹčĬåţ�{ååĩěF�ô�ĜŸ�±�ƋĜĹƼ�ŸŞƼ�č±ÚčåƋ�ƋĘ±Ƌ�ĘåĬŞŸ�ƼŅƚ�Ƌ±ĩå�ŞĜÏƋƚųåŸ�ÚĜŸÏųååƋĬƼţ�{ååĩěF�ě�å±ŸĜĬƼ�±ƋƋ±ÏĘåŸű�ĵ±čĹåƋĜÏ±ĬĬƼ�to the camera of your mobile device. It is so tiny, that it’s hard to notice it is on your device at all

peek-i.com

We !nd the most current, trendy & relevant gadgets that will make even the

‘nerdiest’ geek smile

�Fě8F��F�)�a��F��)�)F�)�

�ŅĹĹåÏƋ�ƋĘå�ÚåƴĜÏå�ƋŅ�ƴĜųƋƚ±ĬĬƼ�±ĹƼ�ŸŞå±ĩåų�±ĹÚ�Ęå±ų�ƼŅƚų�ƋƚĹåŸ�åĵ±Ĺ±ƋĜĹč�ƋĘųŅƚčĘ�ƋĘ±Ƌ�ŸƼŸƋåĵţ��ŅĹƋųŅĬ�ƋĘå�ƴŅĬƚĵå�±ĹÚ�ŸŅĹč�ŸåĬåÏƋĜŅĹ�üųŅĵ�ƼŅƚų�ŞĘŅĹåţ��Ę±Ƌ�ŅĬÚ�ŸŞå±ĩåų�ŸƼŸƋåĵ�ĜŸ�ĵ±Úå�Æų±ĹÚ�ĹåƵ�±č±ĜĹţ�FƋ�ŸƚŞŞŅųƋŸ�ĵŅŸƋ�ĵåÚĜ±�ŞĬ±Ƽ�eŞŞŸ�ƵĜƋĘ�%Xce�Ņų�eŞŞĬå�eĜų{Ĭ±Ƽ�ŞųŅƋŅÏŅĬŸØ�ŸƚÏĘ�±Ÿ�Ĝk��aƚŸĜÏ�eĜųŞĬ±ƼØ��ƚÆÆĬå�{Ĺ{Ø�iMediaShare, AirShare, Allshare and more.

amazon.co.uk

rooMBa i roBoT VacuuM cLeaner

�ŅŅĵÆ±�íǈǈ��åųĜåŸ�ųŅÆŅƋŸ�ƚŸå�ƋĘå�ųåƴŅĬƚƋĜŅĹ±ųƼ�eåųŅ8ŅųÏåƕ�{åųüŅųĵ±ĹÏå��Ĭå±ĹĜĹč��ƼŸƋåĵ�ƋŅ�ÏĬå±Ĺ�āŅŅųŸ�ĬĜĩå�ĹŅ�ƴ±Ïƚƚĵ�Ę±Ÿ�åƴåų�ÏĬå±ĹåÚ�ÆåüŅųåţ�{ųŅƴåĹ�ƋŅ�ųåĵŅƴå�ƚŞ�ƋŅ�ĂǈŢ�ĵŅųå�ÚĜųƋØ�dust, hair and debris than previous Roomba models, Roomba íǈǈ��åųĜåŸ�ÚåĬĜƴåųŸ�ĵ±ƻĜĵƚĵ�ÏĬå±ĹĜĹč�ŞåųüŅųĵ±ĹÏå�ƵĜƋĘ�ĬåŸŸ�maintenance hassle.

irobot.com

ENTERTAINMENT | 69

70 | ENTERTAINMENT

FĹ�%ŅŞåØ�a±ĬÏŅĬĵ�Š�Ę±ĵåĜĩ�aŅŅųåš�ĜŸcarefully surviving life in a tough

ĹåĜčĘÆŅųĘŅŅÚ�ĜĹ�XŅŸ�eĹčåĬåŸ�ƵĘĜĬå�ģƚččĬĜĹč�college applications, academic interviews,

±ĹÚ�ƋĘå��e�ţ�e�ÏĘ±ĹÏå�ĜĹƴĜƋ±ƋĜŅĹ�ƋŅ�±Ĺ�underground party leads him into an

adventure that could allow him to go from

being a geek, to being dope, to ultimately

being himself.

ƖƖ�Ƽå±ųŸ� ±üƋåų� ƋĘå�åƴåĹƋŸ� Ņü�Iƚų±ŸŸĜÏ�{±ųĩØ�FŸĬ±�cƚÆĬ±ų�ĹŅƵ�üå±ƋƚųåŸ�±�ÚĜĹŅŸ±ƚų�adventure park, Jurassic World, as

originally envisioned by John Hammond.

This new park is owned by the Patel

Corporation. Owen (Chris Pratt), a member

Ņü� Iƚų±ŸŸĜÏ��ŅųĬÚűŸ� ŅĹěŸĜƋå� ŸƋ±ýØ� ÏŅĹÚƚÏƋŸ�behavioral research on the Velociraptors.

Jurassic World’s attendance rates begin to

decline and a new attraction, created to

ųåěŸŞ±ųĩ�ƴĜŸĜƋŅų�ĜĹƋåųåŸƋØ�Æ±ÏĩĀųåŸţ

Watch that

aŅƴĜå� ŸƋ±ų� �ĜĹÏåĹƋ� �Ę±Ÿå� ŠeÚųĜ±Ĺ� :ųåĹĜåųšØ�ƋŅčåƋĘåų�ƵĜƋĘ�ĘĜŸ�ÆŅƼŸØ�)ųĜÏ�ŠUåƴĜĹ��ŅĹĹŅĬĬƼšØ��ƚųƋĬå�ŠIåųųƼ�8åųų±ų±š�±ĹÚ�IŅĘĹĹƼ�ŠUåƴĜĹ�%ĜĬĬŅĹšØ� ±ųå�Æ±Ïĩñ±ĹÚ�Æ±Ïĩ� ĜĹ�ÆƚŸĜĹåŸŸ�ƵĜƋĘ�ŸƚŞåų� ±čåĹƋěƋƚųĹåÚěŸƋƚÚĜŅ� Ęå±Ú� eųĜ� :ŅĬÚ�ŠIåųåĵƼ� {ĜƴåĹšţ� �Ņĵå� Ņü� ƋĘåĜų� ±ĵÆĜƋĜŅĹŸ�have changed, but the bond between them

remains strong as they navigate the

capricious and often cutthroat world of

Hollywood.

Murder is the leading cause of work

related deaths for journalists as censorship

increases worldwide. In addition to those

who have been killed, dozens have been

attacked, kidnapped, or forced into exile in

connection with their coverage of crime and

corruption. Journalists reporting from

aåƻĜÏŅØ��ƚŸŸĜ±�±ĹÚ�Fų±ŧ�ƋåĬĬ�ƋĘåĜų�ŅƵĹ�ŸƋŅųĜåŸ�of kidnapping, intimidation, and beatings.

In a time of enchantments when legends

and magic collide, the sole remaining

Ƶ±ųųĜŅų�Ņü�±�ĵƼŸƋĜÏ±Ĭ�ŅųÚåų�Ƌų±ƴåĬŸ�ƋŅ�ĀĹÚ�a prophesized hero born with incredible

ŞŅƵåųŸØ�ƋĘå�Ĭ±ŸƋ��åƴåĹƋĘ��ŅĹţ��ŅųĹ�üųŅĵ�ĘĜŸ�quiet life as a farmhand, the unlikely young

hero embarks on a daring adventure with

his battle-hardened mentor to vanquish a

dark queen and the army of supernatural

assassins she has dispatched against their

kingdom.

�åƋ�ĜĹ�ƋĘå�Ÿƚĵĵåų�Ņü�ŎĿíĉ�ô�a±ųč±ųåƋ��Ę±ƋÏĘåų�ĜŸ�ĜĹ�ŞŅƵåų�±ĹÚ�ƋĘå�c±ƋĜŅĹ±Ĭ��ĹĜŅĹ�Ņü�aĜĹåƵŅųĩåųŸ�Šc�aš�ĜŸ�ŅĹ�ŸƋųĜĩåţ�eƋ�ƋĘå�:±Ƽ�{ųĜÚå�a±ųÏĘ�ĜĹ�XŅĹÚŅĹØ�±�čųŅƚŞ�Ņü�č±Ƽ�and lesbian activists decides to raise money

to support the families of the striking miners.

�ƚƋ�ƋĘåųå�ĜŸ�±�ŞųŅÆĬåĵţ��Ęå��ĹĜŅĹ�ŸååĵŸ�embarrassed to receive their support. But

the activists are not deterred. They decide

ƋŅ�ĜčĹŅųå�ƋĘå��ĹĜŅĹ�±ĹÚ�čŅ�ÚĜųåÏƋ�ƋŅ�ƋĘå�miners.

Rent this

Florence & the Machine | How big how

beautiful

Listen to

ReaD this

eXPeRience this

Jason Derulo | Everything is

JoyriDe

e�ŞŅŞƚĬ±ų�čƚƼ�±ĹÚ�±�ŸĘƼ�čĜųĬ�ƵĜƋĘ�±�secret become unlikely accomplices for

midnight pranking, and are soon in over

their heads—with the law and with each

other—in this sparkling standalone from

c¥�ěÆåŸƋŸåĬĬĜĹč�±ƚƋĘŅų�eĹĹ±��±ĹĩŸţ

It’s been years since Carly Vega’s parents

Ƶåųå�ÚåŞŅųƋåÚţ��Ęå�ĬĜƴåŸ�ƵĜƋĘ�Ęåų�ÆųŅƋĘåųØ�studies hard, and works at a convenience

store to contribute to getting her parents

back from Mexico.

Daughter oF Deep siLenCe

In the wake of the devastating destruction of

the luxury yacht Persephone, just three souls

remain to tell its story—and two of them are

lying. Only Frances Mace knows the

terrifying truth, and she’ll stop at nothing to

avenge the murders of everyone she held

Úå±ųţ�)ƴåĹ� Ĝü� ĜƋ�ĵå±ĹŸ� Ƌ±ĩĜĹč�ÚŅƵĹ�ƋĘå�ÆŅƼ�she loves and possibly losing herself in the

ŞųŅÏåŸŸţ� �Ę±ųŞ� ±ĹÚ� ĜĹÏĜŸĜƴåØ� %±ƚčĘƋåų� Ņü�%ååŞ� �ĜĬåĹÏå� ÆƼ� ÆåŸƋŸåĬĬĜĹč� ±ƚƋĘŅų� �±ųųĜå��Ƽ±Ĺ� ĜŸ� ±� ÚåĬĜÏĜŅƚŸĬƼ� Ÿĵ±ųƋ� ųåƴåĹčå� ƋĘųĜĬĬåų�that examines perceptions of identity, love,

and the lengths to which one girl is willing to

go when she thinks she has nothing to lose.

ryn weaver | The fool

8F��XkkU�e��Xe�U�kcØ�Beaakc%�¼�ae¥��e�U�Fc�acTion

IåųåĵƼ��Ĭ±ųĩŸŅĹØ��ĜÏĘ±ųÚ�B±ĵĵŅĹÚ�¼�I±ĵåŸ�a±Ƽ�±ųå�Æ±Ïĩ�ô�XF�e

�ĜÏĩåƋŸ�ŅĹ�Ÿ±Ĭå�üŅų�IŅĘ±ĹĹåŸÆƚųč�üŅų�ƖǈŎĂ�ŅĹĬƼ�åƋ� ƋŅ�Æå�±Ĺ�±ÏƋĜŅĹåÚ�Ş±ÏĩåÚ�Ŀǈ�ĵĜĹƚƋå�±ųåĹ±�ŸĘŅƵ�ƵĜƋĘ�ĹåƵØ�never before seen sequences and world leading stunt team The

presenters are back with the highly anticipated ‘Clarkson,

Hammond and May Live’ and ready to electrify audiences in

�ŅƚƋĘ�eüųĜÏ±�±Ÿ�ƋĘåƼ�čåƋ�ń�±ÏĩkĹ�Ęå�Ņ±Úţ��Ęå�ĵŅƋŅųĜĹč�ĵ±ƼĘåĵ�ĩĜÏĩŸ�Ņý�±Ƌ��Ęå��ĜÏĩåƋŞųŅ�%Ņĵå�ŅĹ�ŎƖěŎĉ�IƚĹå�±ĹÚ�ƋŅÚ±ƼØ�ƋĘå�ŞųåŸåĹƋåųŸ�Ņýåų�±�ÏŅƚŞĬå�Ņü�Ĺåƴåų�ŸååĹ�ÆåüŅųåØ�ÆåĘĜĹÚ�the scenes preview videos, showing them getting ready for the

ƋŅƚų�ĜĹ�±�ƚĹĜŧƚåĬƼ��Ĭ±ųĩŸŅĹØ�B±ĵĵŅĹÚ�¼�a±Ƽ�Ƶ±Ƽţ

To booK TicKeTs For cLarKson, HammonD & may Live in JoHannesburG, visiT WWW.cLarKsonHammonDanDmayLive.co.za or caLL 086 1000 291 DaTe: 12 -14 JunE 2015

ENTERTAINMENT | 71

JUNE 2014 elegance is a question of choice

TLALE TAKES NEW YORK

LUSTY RIDES

We Talk To Iconic Designer David Tlale

Bringing Dads Fantasy To Life

CAMERON DELPORTSunfoil Dolphins Cricketer Strikes A Pose

Celebrating 60 Years Of Luxury Spaces&RELAIS CHATEAUX

“Dads Dare Dream”

| November 2014

�� NOVEMBER 2014

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DR SHEENA GENESS TALKS TO US ABOUT CHARITY, FASHION AND BEING A DOCTOR

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DECADENT BEACH DESTINATIONS TO MAKE YOU GO AHHH!!

| November 2014

�� NOVEMBER 2014

��DR SHEENA GENESS TALKS TO US ABOUT CHARITY, FASHION AND BEING A DOCTOR

�� DECADENT BEACH DESTINATIONS TO MAKE YOU GO AHHH!!

6KLPPHU�,QWR�6XPPHU

june 2015

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