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PLUS

The Tent h Issue

I am LIFESTYLE

Alex & Marla, a vintage collection of handmade leather bags. Purely South African, minimalistic & durable.

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I am FASHION

Impilo Collection Jewellery Collaborates with International Fashion Designer Chu Yan at South African Fashion Week.

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EDITÉUR STAFF

PLUS

EDITOR

LEEROY ESBEND

CRE ATIVE DIREC TORS

LEEROY ESBEND & STÉPHAN WEILBACH

ART DIRECTOR

LEEROY ESBEND

TEAM MEMBERS

FRANCOIS SWANEPOEL JOSHUA MCQUIRK JO-ANN MCQUIRK DANIEL CLOCKSIN CAMILLE HENDRICKS PHUMZA LATHA KIMBERLY GROSSMANN ROBBY PHILLANDER CONTRIBUTORS

JACQUES MOLLENTZE, ALEX & MARLA, THE JACK RABBIT CHOCOLATE STUDIO, STEPHANIE VAN VUUREN, RITA-MARI LUDIKE, SHIRLEY ERASMUS, IMPILO COLLECTION JEWELLERY, CHU YAN, LIZMARIE RICHARDSON PHOTOGRAPHY, SOUTH AFRICAN FASHION WEEK, HARD ROCK CAFE PRETORIA, UWANDRE DU PLOOY SOCIAL MEDIA

INSTAGRAM: @EDITEUR_PLUS TWITTER: @EDITEUR_PLUS FACEBOOK: EDITÉUR PLUS LOC ATION

SOUTH AFRICA WEBSITE

WWW.EDITEURPLUS.CO.ZA

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FROM THE EDITOR

HI

Firstly, I would like to thank everyone who reads Editéur Plus every month. You’re the reason this publication continues to thrive at its best. If you’re new to the publication, welcome. We’re a minimalist online magazine showcasing artistry around the world.

There is one specific person I would like to thank, and that is my mother. She has been such an amazing support and lifeline for me to continue the publication and provide all of the readers with great design and content. I am truly thankful to all the members of my team. You’re all amazing and wonderful to work with. Being comfortable in your own skin is something that I have been hearing throughout the month of March, and knowing who you are as a person is vital to everyone’s identity. In this new issue we bring to you a variety of people showcasing who they are in their industry. Be sure to check out the social media contacts of our many contributors. I encourage you to engage with them. I am grateful for all who have contributed to this issue, I value your work immensely. To all our readers, feel free to connect with us on social media. Welcome to Editéur Plus “L’inspiration à travers la vision.”

BEST REGARDS Leeroy Esbend

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CONTENTS LIFESTYLE 17

ALEX & MARLA Francois Swanepoel

I N FO R M ATI O N 3

EDITORS LETTER By Leeroy Esbend

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C O N TA C T Connect with us on social media

FASHION 56

IMPILO COLLECTION C O L L A B O R AT E S W I T H C H U YA N Press Release

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PHOTOGRAPHY

FOOD

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MEET TIM SCHNEIDER Beki Hlongwane

F R E Q U E N T LY E AT S Shirley Erasmus

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THE JACK R ABBIT C H O C O L AT E S T U D I O Daniel Clocksin

DESIGN 8

JACQUES MOLLENTZE Joshua McQuirk

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JACQUES MOLLENTZE ART DIRECTOR BY JOSHUA MCQUIRK

Finding that the collaboration of creative fields to be a more interesting space than isolated disciplines in art and design.

J

acques Mollentze is an art director, conceptual artist and a graphic designer currently based in Johannesburg, South Africa. He specialises in branding, creative collaboration and everything random. Jacques’ work involves a variety of aspects, yet he generally starts off with some type of research which then leads to collaboration and development and finally to the small details which transform his passion into his business. His profession all started when he went to Vega school of Brand Leadership where he received a Bachelor of Arts in Creative Brand Communication. As you are reading this he is currently working for a printing advertising agency, in addition to that he also does freelance art direction as well as art and graphic design projects. Yet one might say that his career started much earlier for he claims

that he has been, mostly, self-taught. The integral part of Jacques’ art and creative life, in essence, is ‘Randomness’. That is where he believes that good ideas come from. Taking two unrelated elements and creating a whole new relationship. Along with randomness being an integral part, he identifies with conceptual art which gives attention to homoerotic, protest, media, body issue or race. Therefore this leads us to Jacques’ main theme throughout his work which is the male identity and the homoerotic. However, that which inspires us has an impact on our themes. There are many things that can inspire us, one being a personal favourite artwork. Currently, for Jacques, it is a piece of art from the photographer Tom Bianchi: Fire Island Pines as well

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as the Portraits, Exploring Body Perceptions by Meltem Isi. On the other hand, something that inspires Jacques that is not as specific, is everyday life, the situation, the space, the people. That is what inspires him the most. But why did Jacques choose art? Well for him art has been the only way that he can truly express his personal emotion, therefore it has been a part of his whole life. Along with his current career, Jacques has had a few other jobs, one being working as an engineer for his stepfather another being a waiter. This serves as a reminder that we all have to start somewhere. Our careers shape our lives and our worldviews, as an artist, Jacques’ outlook on life is to create work that people are interested in.

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RIGHT THE BOYS

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One of the most memorable responses that Jacques received was to have his collection “Totterman” on a collective clay exhibition called clay/ground with another local artist. We all have dreams and Jacques sees every project or idea as a dream project, in a sense, he is living the dream. A few artists that Jacques finds inspiration from and could in some way be compared to are as follows: Jana Hamman + Koos Groenewald @janaandkoos, Marina Abramovic, Yayoi Kusama, Christo and Jeanne-Claude, Jemima Kirke, Nico Tortorella and Lena Dunham just to name a few.

Sometimes in life, simplicity is the best way forward and the best piece of advice that Jacque has had is quite simple indeed and it was ‘Just make art’. One day Jacques would love to have his own freelance art direction company and to create more time for his conceptual art mind to create and make. All in all, Jacques is going places and that he will one day be an inspiration to many if he is not already.

As well as inspirational people his inspirational place would be Johannesburg, yet he finds the seeking inspiration in every space more important than having a specific place.

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JACQUES MOLLENTZE ART DIRECTOR

WEBSITE: JACQUESMOLLENTZE.WIXSITE.COM/ JMOLLENTZE1992

INSTAGRAM: JMOLLENTZE1992

FACEBOOK: JACQUES MOLLENTZE

PINTEREST: JACQUES MOLLENTZE

#JMOLLENTZE1992

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I am LIFESTYLE Alex & Marla, a vintage collection of handmade leather bags. Purely South African, minimalistic & durable.

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ALEX & MARLA ACCESSORIES

BY FR ANCOIS SWANEPOEL

Leather, nothing smells better and, mind you, looks better than it and if taken care of, it can give you a lifetime of enjoyment, there really is no material quite like it, I’m sure you agree. Leanda started a company, or rather a creative initiative that makes leather bags from meticulously perfected and locally sourced cow hide. Leanda as a person can be captured quite well in this statement she made “I love the little things in life, like the attention to detail, flowers and plants, the sun rises and the sun sets, that glass of wine at the end of the day and of course the happiness of my family”. Leanda and her husband Jorge drink in the days on their sustainable farm in Gansbaai with their two daughters Alex and Marla, their adopted street dog Koko, two chickens and some ancient goldfish, they seem to have nine lives cause they’ve lived for a really long time. All together, they make up the family that brings you the beautiful leather bags we have the privilege to showcase this month. Let’s take a look at what makes their leather so unique. A year and a half before they started their online store, Leanda started the process of finding the perfect leather, this was particularly difficult and she says that she feels that it still isn’t 100% what she wants because leather is a natural product and there isn’t much you can do to change the leather you get in the end. And because it is so highly specialised, it isn’t freely available

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just anywhere. The cool thing about it, though, is that every piece of leather tells a tale and is different and unique and that’s something you won’t get from a factory. And normally the leather available decides on the pieces that are produced because they get the leather first and then decide what they will make out of it, furthermore, it is an expensive material to use, they can’t afford to make mistakes in the selection process. Leanda and her team believe that less is more, they strive to make products that are minimalistic and durable with a bunch of attention to detail and attempted perfection. Their design process looks something like this: first they get the ultra-specific leather, after that they seal the edges by painting a thin layer on all the edges of the leather, to make sure it doesn’t make the fluffy bits, then the bag is crafted by sewing it together and

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upon completion, it’s given a nice rub down with Dales Dubbin, makin’ sure that the leather is healthy and then all the shiny bits are polished and it’s propped in a box and shipped off to its soon-to-be-satisfied new owner. The A&M team say it is the most exciting part of the process when a customer writes back saying how much they adore their new bag. The obvious follow up question is this, what does the future hold for Alex and Marla? Their very next project is a collaboration with a local sustainable designer, Health Nash, and the aim is for the A&M team to visit Health Nash in Cape Town for a one-day workshop that’ll teach them what they can make using their off-cut pieces of leather and some things that can make with recycled materials. Then to take what they

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learned home with them to Gansbaai and host their own workshop once a month to teach it to the local unemployed people, these will then be sold in and around Gansbaai at all the major tourist locations, and thus they give back to the community. And on the more retail side of things, they have just released the zip Tote Bag and are planning on releasing a new bag every month. If you’re looking to start your own apparel line or the likes, here are some points to consider: 1. Make sure you start at the start, with a comprehensive business plan, you need to know what you plan to do and when to do it. 2. Always be positive when driving your business forward, and focus on solutions, don’t get sucked in by the problems.

3. If you have a team, be sure to recognise and acknowledge their individual achievements, and include them in the business so that there is clarity on the direction you are going together. 4. Always be helpful and polite, not only will this bring you far in life, but it will make you great friends along the way, good customer service is key, we all know that the places that have handled us well are the places we tend to return to. 5. Never let the man get you down. Remember the things that don’t kill you only make you stronger and more equipped to meet the challenges that come later on. 6. And lastly, “hard work pays off”, and that’s the truth.

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ALEX & MARLA A V IN TAG E CO L L EC TIO N O F H A N D M A D E L E AT H ER B AG S . P U R ELY S O U T H AFRICAN, MINIMALISTIC & DURABLE.

COME EXPLORE THE MYSTERIES BEHIND MAKING OUR HANDMADE LEATHER MESSENGER BAG.

WEBSITE: ALEXANDMARLA.COM

FACEBOOK: ALEX & MARLA

INSTAGRAM: ALEXANDMARLA

#ALEXANDMARLA

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T H E JACK R A B B IT CH O CO L AT E S T U D I O

RESTORING THE WONDER O F C H O CO L AT E BY DANIEL CLOCKSIN

PHOTOGR APHED BY RITA-MARI LUDIKE

Artisanal hand made Chocolates and confections

Stephanie van Vuuren is currently dealing with a serious chocolate addiction, which is a real problem, especially when the product she is addicted to is what she wants to sell so that she can buy more too, in essence, satisfy her addiction. Yes, it is a joke, but there is an element of truth behind the lighthearted remark. Initially, before the start of her successful company, Stephanie found herself bored when buying chocolate. There was nothing new and exciting in the local chocolate industry which would make her want to

rip open the packaging, pushing aside every thought of trans fat and calories. While she always had an appreciation for chocolate, it was not until her trip to Europe, namely France, that she started to have a passion for the cocoa-infused candy. When she was in Europe she spent a huge amount of money, tasting and experiencing everything that she could, exploring all the different places. While she was there, she spent time talking to some chocolatiers, and she realised that making chocolate is an extremely personal practice. These people ex-

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plained that many of their flavours are combinations of other tastes and textures they had wanted to experience themselves. It changed the way she thought about the process and how she approached every tasting experience. Stephanie was struck by the initial crack of the perfectly tempered chocolate shell, the sensation of the taste and texture of the filled content spreading across her palate with a soft-mouth composition, and a clean finish that left not even a trace of a residual fatty taste and layer in her mouth. On her return, she immediately began experimenting with flavours, textures and chocolate combinations. She held chocolate tasting sessions with her friends to gain a better understanding of what people actually want from their chocolate, and whether the fine chocolate experience was something which appealed to them. The result was a fascination towards a product which had much more depth than they had ever thought was possible. Stephanie began exploring the world of chocolate, growing in understanding, and forming opinions. She realised that each brand of chocolate tempers a little differently, so one needs to know how one’s chocolate acts when worked so that they can create the silky, perfectly balanced and flavourful ganache and the crisp snap and perfect shine which is key to any good chocolate. There is a huge range of flavour profiles, each bringing a uniqueness to each of the chocolates that she would create.

ABOVE Photo by Rita-Mari Ludike

BELOW Photo by Rita-Mari Ludiker

mediocre ingredients in the process. Stephanie has always been adamant in saying, “You cannot mask bad ingredients in good chocolate, or mask bad chocolate with good ingredients. I don’t believe in compromising on quality.” The chocolate Stephanie makes at the moment is a really small batch. Each order is custom and made with attention to detail. Because of this, she frequently receives requests for chocolate that she cannot supply because of her packed schedule. This, however, does not faze her, because making chocolate is such a creative design process; choosing all the different components and thinking about the interactions of the components, chemistry, aesthetics and the eating experience are all essential to a desirable product. Shipping and delivering chocolate also contributes to the complication of the process. It is a difficulty that many people fail to under-

Stephanie decided to use a variety of couverture and flavour profiles, depending on the design of the bonbon, but some of her favourites include Valrhona Caramelia and their Noir Caraibe. She realised that Valrhona is expensive, therefore affecting the final price of her product. However, one cannot achieve great results with

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stand. The chocolate needs to reach its destination unadulterated, unaltered and intact. In the South African heat, it really is a massive challenge. Despite all the busyness and complications to starting a unique company, Stephanie is largely driven by progress by the pursuit of technical and flavour mastery and it is an added benefit that creating chocolate also makes her happy. Eventually, Stephanie wants to develop and grow her JR brand, to be a recognised luxury gifting company, known for consistent high quality and innovative products nationwide. However, such a passion could not have been established out of thin air. Her family had a large part to play in Stephanie’s decision to venture into the land of chocolate and fine design. Her family is largely

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technically-orientated and highly independent, strongly influenced by her father who was an engineer and entrepreneur, and her mother who is a strong-willed and driven business person. These influences were always present in her upbringing and both her siblings went into engineering, but she was the middle child and mildly rebellious, always dreaming of being involved in the arts or pursuing a culinary career. Her parents, however, saw a different path for her and encouraged her to pursue a technical career instead. Because of this, she began studies in the programming field. While she did attempt the work, Stephanie did not enjoy the problems she needed to solve and felt a little personal connection with her handiwork. She left programming behind her, to a large extent, and went back to help run the family engineering business. During her spare time, Stephanie was able to try her hand at her own creative culinary endeavours. She started out experimented with pastry, and after researching what pastry is reckoned to be the most difficult to master, she struck upon macaroons. She received praise for her macaroons from people with trustworthy food opinions, and through that, her clientele grew from her daughter to a wide range of curious customers. She then decided to venture into the commercial sphere for the first time with her creations. She and a friend made RIGHT Photo by Rita-Mari Ludiker

LEFT Photo by Rita-Mari Ludiker

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over six thousand macaroons for the 2012 Good Food and Wine Festival in Johannesburg, and that became the start of everything else that was to come. Her experience with those macaroons taught her that commercial gastronomes can be both tremendously rewarding and technically taxing. There was much more to learn and conquer beyond food. Eating experience, marketing, business and finance were just a few. The great part about all of it, however, was that she wanted it. Through further experimentation, dreaming, and several ventures along the road, she quickly arrived back at what was her ultimate favourite and her tastebud’s friend: chocolate. She drastically enlarged her experimentation, her equipment, and social media platform engagement. When she visited Europe with her husband, she surprised even herself by the amount of chocolate-making paraphernalia she ended up bringing home. Stephanie’s love for impressionist watercolours and oil painting melted into the inspirational mix of her chocolate design. She endeavours to make her chocolates look as if they could be riotous snippets from an oil painting, enjoying the creation “splash-effects” and colour contrasts. Using the inspiration from artists like Van Gogh and Jackson Pollock, her chocolate art has taken on a unique watercolour aspect. Stephanie, in response to the question of necessity in the chocolate-making industry, said, “Not all aspects of life require the best tools; passion, talent and practice are definitely needed, but in chocolate making good equipment certainly enhances the product and improves the process. Artesian chocolate by its nature is time-consuming because of the care taken, so to do it at a professional level proper equipment is a must.” It is possible to make quality chocolate by hand, and in fact, many well-made chocolate products are, but it is simply impossible to do such a thing on a large scale. Having equipment such as temperature control and well-made moulds are essential. People underestimate the effects of a good mould; it’s the secret to making an appealing and shiny bonbon. Stephanie’s theme for her chocolate is elementally beautiful. Quite simply, it is bright and colourful. Her most popular chocolates include this theme, although she also enjoys experimenting with dark shades for a more elegant feel. Matching colours and fillings with the occasion is something which Stephanie finds quite a bit of pleasure in. All of this, however, the purpose and the passion, would not have been possible without the inspiration Stephanie had in her life, like seeds planted to grow a desire into a dream and a dream into a mature reality. Her mantra, “Don’t let small minds convince you that your dreams are too big.” stands as a constant reminder to her, to keep on growing. Stephanie wants to grow her dream even further, to extend towards producing and supplying luxury chocolates to high-end hotels. When Stephanie looks at her daughter, she sees her daughter’s future dreams and aspirations, and that in turn inspires her to dream bigger, and reach further, to show her daughter, and consequently the world, that there is no dream too far to reach when passion is in control. For this, she also thanks her mother, for an amazing work ethic, and a push for Stephanie to always go the extra mile. Her mum’s insight is always inspiring to her. Family plays a large role, and Stephanie has taken an amazing piece of that and put it into her work. Her quality comes from her passion, and her push comes from her dream. If you ask me, you cannot find a great combination like that very easily.

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THE JACKRABBIT CHOCOLATE STUDIO RESTORING THE WONDER OF CH O COL AT E

ARTISANAL HAND MADE CHOCOLATES AND CONFECTIONS.

WEBSITE: W W W. JACK R A BBITCHOCOL ATE.CO.Z A

INSTAGRAM: @JACK R A BBI T_CHOCOL AT E

FACEBOOK: JACK RABBIT CHOCOLATE STUDIO

#JACKRABBITCHOCOLATESTUDIO

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F R E Q U E N T LY E AT S SHIRLEY ERASMUS

H

i! I’m Shirley. I’m the girl behind all the meals on the Instagram account called Frequently Eats. Toast is easily one of my favourite foods. I consume toast in one form or another at least once a day. I am a firm believer in carbs and my favourite way to consume carbs (other than crispy hand-made chips) is in the form of toast. Toast is making a real come-back in social media these days. Have you seen the beauty that is Unicorn and mermaid toast?! Now I admit, my toasts have never been this beautiful. In fact, when I was in school, toast was always a slice of brown bread, toasted in the toaster for the perfect amount of time that it took me to get my uniform off and slacks on. Then it was back into the kitchen to slice four thick pieces of cheese and slather my toast with jam and topped with cheese. Cheese and jam? It’s a really good combo. Trust me on this one! So, how do I eat toast these days? Well, these days, my toast is upgraded to a good loaf of organic, handmade ciabatta which is toasted to perfection and then rubbed gently with organic salted butter. Then, the sky is the limit. I love to top my toasts with anything I have on hand. Crispy fried egg? Check! How about perfectly ripe avocado? You bet! If you are gluten-free or prefer to steer clear of carbs, check out the incredible sweet potato toast trend going on, on social media. Instagram has over 7000 incredible tags of sweet potato toasts topped with everything from salmon and eggs, to strawberries and bananas. Speaking of strawberries and banana, this happens to be some of my favourite toast toppings these days! So, dust off that toaster of yours and start getting creative with your toppings. Make fancy toasts for your next brunch date with the girls or how about a fancy self-care breakfast in bed? Looking for some inspiration? Check out my favourite toast toppings! EDITÉUR PLUS / THE TENTH ISSUE

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LEFT AVO C A D O A N D S O F T B O I L E D EGG TOAST

Upgrading Your Morning Toast The best part about toast, is the amount of variety it provides you with. Slice up a few slices of your favourite bread: white, brown, rye, farm loaf, crispy ciabatta or French loaf- they will all do! Now it’s time to push the boundaries a little… get creative and look for interesting combinations or try these.

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THE RECIPE

AVOC ADO AND SOFT BOILED EGG TOAST MAKES 1 SERVING

DIRECTIONS

• 2 slices of your favourite bread

Let’s start with the ever-famous avocado toast with a fun addition: a perfectly soft boiled egg!

• 1 avocado • 2 eggs

•

Slice and toast your bread. I like to toast mine until just browned and crunchy, but not hard or burned.

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Then, halve and peel your avocado and cut into thin slices.

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Next, boil your eggs by bringing a pot of water to the boil (TIP: adding bicarbonate of soda to the water, makes the eggs easier to peel afterwards) and dropping the eggs into the water. For just runny yolk, boil your eggs for 4 minutes and then remove and place in a bowl with ice water.

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Once your eggs have boiled and cooled, peel and halve them and start compiling your toast.

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Start with thinly sliced avocado, then top with your soft-boiled egg and a sprinkle of green onion.

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Season to taste- I like to add a pinch of cayenne pepper to mine.

• Some green onion for topping

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THE RECIPE

BERRY AND SWEET CREAM CHEESE TOAST MAKES 1 SERVING • Your favourite bread (white loaf or ciabatta works best here) • Blueberries

DIRECTIONS This is a red velvet cupcake in toast form. You’re welcome. •

Start by slicing and lightly toasting your favourite bread.

•

Next, bring the cream cheese to room temperature and spoon out about 4 table spoons into a bowl.

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Add vanilla essence, desiccated coconut and icing sugar to taste and mix thoroughly. this is really dependent on your own tastes. I like mine to be very lightly sweet and so I only add 1 teaspoon of icing sugar to the cream cheese.

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Once your cream cheese mixture is complete- slather it over warm toast and top with fresh berries.

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Finally, finish off your fancy toasts with coconut and a sprinkle of icing sugar.

• Strawberries • Raspberries • Blackberries • Desiccated Coconut • Cream cheese • Vanilla essence • Icing sugar

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THE RECIPE

H O N E Y E D R I COT TA AND STR AWBERRY TOASTS MAKES 1 SERVING

DIRECTIONS

• Your favourite bread

A gorgeously decadent toast which demands to be eaten in bed on a Sunday morning!

• Honey • Ricotta Cheese • Fresh strawberries

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Start by slicing and toasting a few slices of your favourite bread.

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Next, crumble a large chunk of ricotta cheese into a mixing bowl.

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Add 2 tablespoons of honey and a dash of vanilla essence and whip until creamy with a whisk. The set aside.

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Slice strawberries and place in a bowl. Cover the strawberries with a sprinkle of brown sugar.

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Add the strawberries to a pan and boil gently until they take on a jam-like consistency (about 10 minutes).

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Slather your toasts with the ricotta and generously spoon hot strawberries over them.

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Finally, finish with a drizzle of honey and a sprinkle of crushed almonds.

• Sliced almonds

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THE RECIPE

MACADAMIA NUT BUTTER AND BANANA CINNAMON TOAST MAKES 1 SERVING • A few slices of your favourite bread. • Macadamia nut butter • 1 banana • A few blueberries • Crushed almonds

DIRECTIONS The perfect pick me up to start the day! •

Start by cutting a few slices of your favourite bread.

•

Next, butter the bread lightly and sprinkle with cinnamon.

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Place the bread on a baking tray and bake in the oven for 15 minutes until the bread is just browned and crispy.

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Once toasted, slather generously with Macadamia nut butter and top with sliced banana, a few blueberries and crushed almonds. Enjoy warm and oozy!

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FREQUENTLY EATS SHIRLEY ERASMUS, FOOD PHOTOGR APHER A N D H E A LT H FA N ATIC

I ’ M ALRE ADY PL ANNING WHAT TO E AT...

WEBSITE: W W W.U N R O L L .T V/F R EQ U E N T LY E AT S INS TAG R AM: @ F R EQ U E N T LY E AT S

FACEBOOK: F R EQ U E N T LY E AT S # F R EQ U E N T LY E AT S

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IMPILO COLLECTION

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JEWELLERY CO LL A B O R ATE S WITH I NTE R N ATI O N A L FA S H I O N D E S I G N E R C H U YA N AT SOUTH AFRICAN FASHION WEEK PRESS RELEASE

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ngela Yeung, the award-winning South African jewellery designer behind the Impilo Collection, is collaborating with Chinese fashion designer, Chu Yan, and present a show at South African Fashion Week. Impilo Collection, a specialist bespoke and art jewellery brand, was approached to design a contemporary jewellery collection to compliment Chu Yan’s “A Date with a Thousand Years” clothing collection, which is influenced by traditional Chinese dress of the Tang Dynasty period. The resulting jewellery collection is a continuation of the idea behind Angela Yeung’s “Connect” range, which won an award in the 2014 AngloGold Ashanti AuDITIONS jewellery competition. The “Connect” collection is inspired by circles, the celestial symbol of life, and is a celebration of the African soul. The pieces in the new collection display precision laser cutting techniques and strong lines to emulate the artificial, divided world Angela Yeung experienced growing up in apartheid South Africa. The stark, linear cut-outs in the jewellery are ultimately connected into beautiful, intricate lotus and sakura flowers to symbolise that no matter how much pain we go through, winter will always turn to spring. The collaboration between Angela Yeung’s Impilo Collection and Chu Yan showcased in Johannesburg at the South African Fashion Week at Hyde Park Corner Thursday, the 30th of March 2017.

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PHOTOGR APHED BY Lizmarie Richardson Photography // Official SAFW Social Photographer

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PHOTOGR APHED BY Lizmarie Richardson Photography // Official SAFW Social Photographer

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IMPILO COLLECTION JEWELLERY JEWELLERY IS YOUR PERSONAL PIECE OF ART, IT DOES NOT JUS T TELL A S TORY, IT TELL S YOUR S TORY.

EVERY LIFE STORY IS UNIQUE

ADDRESS: 27 RIDGE ROAD, PARKTOWN (EAST WING) JOHANNESBURG, GROUND FLOOR CO N TAC T: +27 11 642 3086

INS TAG R AM: @IMPILOCOLLECTION

TWITTER: @IMPILOINFO

FACEBOOK: IMPILO COLLECTION

#IMPILOCOLLECTION

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MEET TIM SCHNEIDER BY BEKIWE HLONGWANE

Do so many crazy things that your grandchildren will marvel about you.

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hese are words to live by from a young photographer from a city just outside Dresden who is taking Europe…and the world. Meet Tim Schneider, a young, optimistic photographer who takes you on a journey with every click of his camera. He is dedicating his life to sharing the stories of others, but for now, it is time to listen to his story. His love for travel started early on in his life. As a family, the Schneiders would camp throughout Europe during school vacations. By the time he had graduated high school, they had been to Italy more than six times. Because they had camped on these vacations, Tim has not stayed in very many hotels in his life. “I learned pretty early that the real way to travel is to stay cheap.”

While most others jumped into studying straight after high school, Tim went on a seven-month globetrotting adventure starting in Indonesia, going through the whole of South East Asia, then on to Australia, Hawaii, San Francisco, and then through the beautiful continent of South America. “It was an amazing trip,” he adds. Because of his passion for new things: new places, new cultures, new people, he makes sure to interact with the locals at every stop. Tim’s first love is travel photography and his pictures show a variety of vast landscapes, landmarks and beautifully captured people he met on his way. His pictures are influenced by nature photographers and documentary style photographers such as Paul Ripke. Tim has developed his skill and is able to take

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the viewers on a journey, showing them what he saw and felt while taking the photos. His desire to tell document people’s lives has led him to take photography seriously. “I use my camera to capture emotions, moments, which are telling [a] specific story.” He takes pictures of candid moments whose authenticity exposes the beauty in the world. “I am a really positive person so I never really think about the bad things, I mostly think about the good sides of life.” According to Tim, photography allows us to ask and answer difficult questions within our societies. Seeing the world through his lens makes us question the poverty and luxury we see juxtaposed in so many cities around the world. His travelling spirit makes him a minimalist with regard to gear. He shoots with three prime lenses. “I am not really focused on gear or technology,” he says, “I have a Nikon D750 with a 35mm 1.4 Sigma, 20mm 1.4 Sigma and an 85mm 1.8 Nikon.” To all those aspiring photographers out there, it’s not about equipment, says Tim. “Think about the content! Book a flight, travel to somewhere new…” The location and composition are what make a great photo.

ABOVE Tim Schneider Fotografie

BELOW Tim Schneider Fotografie

of photography, particularly arranging the photo shoots: “I love to organise shoots, looking up locations on google maps, organising a makeup artist, a model, etc.” Tim finds encouragement among a few close friends who constantly motivate him to do more, but is also spurred on by the other photographers who are, in essence, his competitors. They drive him to become excellent at his craft. “I want to be the best and I’ll do what it takes to get there.”

Motivated by his passion for storytelling and enjoyment of the art of photography, he will be pursuing a career in professional photography after completing his studies in Business and Law. He is currently working as a photographer part time while studying but wants to grow this business after he graduates. “[The part that] I love the most [is] that I am able to work for myself. I love to travel though Europe for assignments or weddings.” He counts the risk he faces as a photography entrepreneur as ‘an amazing one’ and finds his work effortless; he is truly passionate about photography. He enjoys many aspects

Tim lives by the ‘Keep Calm’ motto. “If nothing is working, then just calm down, grab a gin and tonic and do it again.” Take a look at Tim’s website and follow him on Instagram and he will tell you the stories of people from all around the world.

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Tim Schneider Fotografie EDITÉUR PLUS / THE TENTH ISSUE

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TIM SCHNEIDER PHOTOGR APHY

PHOTOGRAPHER FROM REICHENBACH -WEDDING, PORTRAITS SHOOTING OR EVENTS

WEBSITE: TIMSCHNEIDER.EU

INSTAGRAM: @LIFEOFTIIM

FACEBOOK: TIM SCHNEIDER FOTOGRAFIE

#TIMSCHNEIDERFOTOGRAFIE

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HARD ROCK CAFE PRETORIA PRESS RELEASE

When Isaac Tigrett and Peter Morton started the first Hard Rock Café in London in 1971 hosting the likes of Jimmy Page and Led Zeppelin, I doubt that they expected that their British American-style burger joint would become a worldwide brand. Since those humble beginnings, the brand has spread to over 55 countries, boasting 168 cafes, 23 hotels and 11 casinos. Last weekend attention was turned to Pretoria where the brand was launched at the newly revamped Menlyn Park Shopping Centre. The air was abuzz with anticipation as food and drinks flowed aplenty and rock bands took to the stage, creating a lively mood. Amid the jovial energy of the evening, we caught up with Anabel, the manager of the Pretoria branch. Anabel is loyal to Hard Rock, even bearing the logo on his arm. He has always been a part of the Hard Rock family. ‘I grew up in Spain [and experienced the brand for the first time there.] First time I went to Hard Rock Café I fell in love with it and started to work and manage there. It’s been 20 years and I have not left the franchise.’ Menlyn was chosen for the site of the Pretoria Café because it is a vibrant location which captures the essence of Hard Rock Café. The setting is casual and relaxed making for a great opening and many more evening to come. Patrons enjoyed seats both inside and

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LEFT Photographed by Uwandre Du Plooy

RIGHT Photographed by Bekiwe Hlongwane

outside the bar while others lounged around on the grassy embankment, taking in the sounds of some of SA’s best bands. The atmosphere at the opening was electric. Fans of the establishment were not disappointed as they were entertained from the early afternoon, late into the night. The line-up included Gangs of Ballet, Bittereinder, Aking, Black Cat Bones and the Kiffness amongst others. Of course, it would not have been an opening with the traditional smashing of the guitars. It was an evening enjoyed by all who attended. Hard Rock Café is set to be a landmark in the Pretoria entertainment landscape.

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RIGHT Photographed by Bekiwe Hlongwane

This global franchise is not just a great place to hang out and hear good music. It is involved in local schools, bringing music to youth who need some sort of inspiration. At the moment, approximately 100 children benefit from the instruments donated to the Tshwane School of Music. Cafés the world over are known for keeping memorabilia from artists’ famous performances and Pretoria is home to a piece that Shakira wore when she performed the 2010 World Cup favourite ‘Waka Waka’. The founders would be delighted to know that Hard Rock Cafés still breathe the spirit of Rock n Roll into cities across the world, and now in a little city in South Africa. If you’re coming to Hard Rock Café this weekend you can expect a good time: good music, good food and a welcoming location for the whole family to enjoy.

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ABOVE Photographed by Uwandre Du Plooy

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ABOVE Photographed by Bekiwe Hlongwane

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HARD ROCK CAFE PRETORIA R O C K ’ N ’ R O L L-T H E M E D CHAIN WITH A HIGH-ENERGY VIBE SERVING BURGERS & AMERICAN CLASSICS.

WEBSITE: W W W.H A R DROCK.COM/C A FES/PR ETOR I A

TWITTER: @HRCPRETORIA

FACEBOOK: HARD ROCK CAFE MENLYN

#HRCPRETORIA

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