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October 2015 Issue 28


ED’S NOTE

“I’d rather take coffee than compliments just now.” - Louisa May Alcott, Little Women Can you feel it? Summer is on its way. There is a feeling of excitement in the air as we wave goodbye to winter. I love this time of the year when it’s still cool enough to enjoy coffee, hot chocolate and late night cuddles, but warm enough to walk to the beach and enjoy a picnic at the park. We have lots of awesome things to share with you this issue, including some wonderful competitions. We hope you enjoy this issue. Our gorgeous cover is from the talented Toby Murphy and this delicious looking cup of coffee is from The Larder - see inside for our interview. What to look forward to in the months to come: Next month sees me tackle a vegetarian challenge throughout the whole of October. So in November stay tuned for my adventure as well as many vegetarian recipes and ideas. And of course, December / January is our big bumper issue so think summer and holiday fun! Lastly, if you want to get involved in Flat White Magazine, through articles or advertising, please contact me. We’d love to welcome you to the Flat White family! With love, laughter and a lot of coffee. Christine www.flatwhiteconcepts.com

Word of the day: Dayspring

1 : the beginning of day 2 : the beginning of a new era or order of things

@FW_Concepts www.facebook.com/FlatWhiteConcepts www.flatwhiteconcepts.com | Issue 28


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

www.ryocoffee.co.za | 083 231 7439


TASTE

We chat to Sonja Edridge, the woman behind The Larder!

Photo Credit: Toby Murphy www.flatwhiteconcepts.com | Issue 28


TASTE The dream...

Premise and name...

I travelled quite a bit in my twenties, I gravitated to finding hidden foodie & coffee gems, storing up mental notes of what & why I liked about them. I always dreamt of owning a place of my own, home from home café with honest serving.

My aunt had a farm outside Pretoria and the larder always had amazing things in it, gorgeous crockery ( Woodsware, etc) biscuits she’d made, treats for special occasions, the milk in a jug with a doilly on top, thick layer of cream still setting from the morning’s milking. Larder is a cool place to store food, a pantry. Larder is about going back to basics, simple food, amazing ingredients produced in artisan methods and cooked like our granny’s used. Ingredients & suppliers are carefully sourced, we only use free range FARM eggs, pasture reared meats, small & local people who care what they produce. We try to avoid additives and preservatives as best we can.

Food history... Apart from living and eating London for 18 years, I’m a textile designer turned foodie, an accidental foodie really. I think it was always there but I didn’t tap into it. I loved baking desserts for my mum when she was entertaining but didn’t ever think I’d become a chef. I ended up in Australia needing to kill 6 weeks before a knee op and took a 6 week job to help a young couple open a guest house. I loved watching the mum whip up the most amazing meals in 15 minutes after staring at the almost empty fridge. I asked her to teach me how to be able to do that! So I stayed! After overstaying my welcome in Australia, I went to London to back up my cooking skills with a course. I managed to get a place at Leith’s school of Food & Wine to do their advanced course & came out with flying colours! After Leiths, a stint cooking in a castle in Italy, then food stylist on a few live tellie shows which then led me in to publishing. First a few years with Delia Smith, Sainsbury’s mag, Waitrose mag then M&S mag. I then went freelance and worked for all of the mags, did some books and dabbled in advertising too. As a foodstylist in London you are surrounded by amazing chefs every day, cooking their dishes, making them look amazing on print and it’s so diverse and exciting but the rewarding part of people eating your food is not there, so I still yearned to open my own place. So a call came in from friends who own Block& Chisel, they needed a café, so off I went, packed up my kids and husband and here we are!

The Johnny Depp... I was his personal chef for while in London, his fav was my version of Egg’s Benedict that we serve at the café. Special sauce dribbling over perfectly poached eggs with crispy bacon and tomatoes. Well he does love anything with bacon! He’d always appear out of nowhere shouting at me what the heck was I cooking that was smelling so good! It was always just onions and bacon! Anyway I told him if I ever did open a café I’d name the dish!

The Larder in a sentence... Honest food. Home from home café, friendly, simple, rustic, food jammed packed with flavour.

Coffee... We use BEAN THERE, we love them! We use Ethiopian and Burundi. I try to just drink one a day, but I’m tempted all day with the grinder wafting smells my way, it’s hard not to have another and another.

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TASTE

www.flatwhiteconcepts.com | Issue 28


TASTE

Pine Nut and Herb Couscous Ingredients Couscous

To make the dressing whisk the olive oil, honey, herbs and mustard together until creamy. Add the balsamic vinegar and season to taste.

• 2 tsp NoMU Chicken Fond • 2 cups boiling water • 200g couscous • 50g pine nuts, toasted • 100g wild rocket • 200g cherry tomatoes, halved

To serve, place the rocket, couscous, tomatoes and pine nuts in a bowl. Add the chicken and the dressing and toss gently to combine, seasoning to taste.

Herbed Vinaigrette Dressing • ½ cup NoMU Extra Virgin Olive Oil • 2 tbsp honey • 1 tsp thyme, finely chopped • 1 tsp parsley, finely chopped • 1 tsp chives, finely chopped • 1 tbsp Dijon mustard • 60ml white balsamic vinegar • NoMU Sea Salt • NoMU Black Pepper

If you want to add chicken, rub the chicken in olive oil and NoMU Cajun Rub. Heat a pan or griddle and sear the chicken over a high heat until nicely browned and cooked through. Season with NoMU Sea Salt, slice and stir through the couscous. Serves 6 Tip: You can also add marinated sun-dried tomatoes, avacado, artichoke hearts, caramelised onions or oven-roasted vegetables. Want more delicious recipes from Nomu? Visit: www.nomu.co.za/recipes

Optional • 4 chicken breast fillets, sliced • 1 tbsp NoMU Cajun Rub • 2 tbsp NoMU Extra Virgin Olive Oil • NoMU Sea Salt

Method In a pot or bowl, stir the NoMU Chicken Fond into the boiling water followed by the couscous. Stir, cover with cling film and allow to stand for 10 minutes or until the couscous has absorbed all the water. Allow to cool, then separate the grains with a fork.

www.flatwhiteconcepts.com | Issue 28


TASTE

We chat to foodie Lara de Matos,

aka The Jozi Food Whore @jozifoodwhore

Name: Lara de Matos aka The Jozi Food Whore Occupation: Operations Manager Area: Johannesburg Ideal breakfast: Eggs Benedict Ideal lunch: A Dukes burger (Any!) Ideal dinner: My ideal dinner, as chosen from a variety of restaurants: • A glass of Prosecco to help me unwind for the dinner ahead, or a Martini aperitivo • Starter of calf brain from Les Delices de France in Florida • Main of Mushroom Risotto (various places) • Dessert of baked cheesecake from Salvation Cafe in 44 Stanley Favourite restaurant: Tough one...toss-up amongst Thava in Norwood (Indian) or Tortellino d’Oro in Oaklands (Italian) or Les Delices de France in Florida (French) Favourite cafe: Salvation Cafe in 44 Stanley Three foods you cannot live without: Cheese, cheese and wine (does that count as food?). Let’s say cheese, cheesecake and aubergine (I need to sneak butter in here somewhere too. Julia Child was right!).

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Life’s too short for bad coffee

TASTE

Photo Credit: Toby Murphy

Facebook thelarderZA Twitter @thelarderZA Instagram @praisethelarder Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 1961 5 Grove Building, Grove Avenue, Claremont | 021 - 671 1958 www.flatwhiteconcepts.com | Issue 27


TASTE

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TASTE 10 Year Celebration Grappa is a Dalla Cia family triumph A signature grappa distilled in 2004 and left to marzipan, orange zest, dark chocolate, cherry mature in barrel for a decade, has just been re- and ginger. The taste is velvety and smooth with lease to mark the 10th anniversary of the Dalla a layered mid palate and a long, lingering finish. Cia Wine & Spirit Company. As the 3rd generation grappa distiller in the DalEstablished by the father and son duo, Giorgio la Cia family, George is proud to be the custoand George Dalla Cia, this anniversary grappa dian of the tried and tested family recipe passed signifies the fulfilment of a lifelong dream to down to him. continue their Italian family tradition in South Africa by producing exceptional grappa in Stel- “I can’t really share it but what I can say is that lenbosch. in our philosophy, only the best quality, gently pressed fermented grape skins can be used, and “Every aspect of our anniversary grappa is an time is of the essence as the distillation should absolute reflection of our artisanal style of pro- take place not later than 48 hours after fermenduction,” says George, the 3rd generation mas- tation. Not an easy task when you are distilling ter grappa distiller to continue the family tradi- fermented skins from grapes that you don’t vintion that began with his grandfather, Vittorio, ify yourself,” he says. in Friuli, Italy in the1920’s and was resumed in South Africa in 1996 together with his illustri- Everything about his celebratory grappa reous father, Giorgio. Following in their footsteps, minds one that it is truly a work of art. The Dalla George has mastered the art of distilling and as Cia family crest, cast in metal, proudly adorns custodian of the secret family recipe and their the neck of the bottle by a leather cord. Each hand forged Alembic copper still, he upholds label is branded Dalla Cia in cursive just like the nearly a century of Dalla Cia family tradition. original family label in Italy. The bottle, wrapped in nappa suede, is presented in a beautiful be“I personally distilled this special grappa in 2004 spoke cylindrical case. from a selection of fermented skins of Cabernet Sauvignon and Merlot from Meerlust. It all starts This special release was crafted for the connoisin a pot-still and ends through a column-distilla- seur with the utmost discernment and can be tion, and the result is a full strength Grappa of obtained at R2 325 per bottle directly from Pane plus minus 75% alcohol that was put to rest in a e Vino, the authentic Italian-style bar at the Dalnew 225 litre French oak barrique from 2004 to la Cia Distillery where George’s wife, Elena, calls end of 2014,” says George. the shots. A limited allocation has been made available to select restaurants and boutique “Once we barrel tasted this Grappa, my father wine shops. and I thought we had something really special but there was only a small amount of it so we The Dalla Cia Distillery is situated in the heart decided to bottle, label and number just the 1 of the vibrant Bosman’s Crossing precinct of 000 bottles entirely by hand and I personally Stellenbosch. For further information call the sign each of them,” he adds. distillery at Tel: 021-888 4120, visit www.dallacia.com or follow them on Twitter @GrapThe years of wood maturation have bestowed a paDallaCia and Facebook, Dalla Cia Grappa & deep amber colour to the grappa and added rich- Wines. ness to the bouquet with delicate hints of plum, www.flatwhiteconcepts.com | Issue 28


TASTE

www.flatwhiteconcepts.com | Issue 28


TASTE We chat to the guys behind my favourite food company, Zomato...

THE START When Deepinder and Pankaj were working at Bain & Co like most of their colleagues they would frequently order in at lunch. It was at Bain that Deepinder got the idea of scanning menus and putting them online on an office intranet, because they would waste a lot of time queueing up in the cafeteria to view a very limited number of menus. The response that they got from their peers on this intranet website was fantastic and that's when they realized that a viable business could be built out of this. That is how Zomato, then known as Foodiebay was born.

The name

was the fact that we wanted to create a brand that we could scale globally, and we wanted to avoid any confusion with “ebay” the online shopping platform. We didn't want to take a chance when we were just starting out creating a brand. It wasn’t very easy coming up with a new name so we decided to do it democratically. Zomato was one of the names that came up, and our team unanimously loved it. It sounds like 'tomato', is short, memorable and has a nice ring to it. We've stuck to building our brand over the years, and it's paid off – the brand name is now almost instantly associated with food.

the countries

We decided to change the name from Foodiebay to Zomato in November 2010 for two reasons. For one, we wanted a brand name that would give us the freedom to explore adjacent business verticals (even nightlife) without being held back by a name. The second

Zomato started in Delhi/ NCR in India in 2008 and today 7 years on is present across 22 countries and over 10,000 cities. We currently provide in-depth information for over 1.4 million restaurants. We cover over 10,000 restaurants in South Africa.

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TASTE The adverts We have a fantastic team that's constantly on the lookout for ideas that help our audiences connect with us. For example, our Two Kinds of People campaign looks at daily clichĂŠs and highlights amusing insights hiding in them. People connected with it because the idea was pure, simple, and had one single insight. It resonated with people across linguistic, cultural, and national boundaries with ease, to the extent that it's been adapted by more people than we've been able to keep track of. Our consumer reach on social media and blog runs into the millions, and as far as the objectives of engaging and entertaining are concerned, social media has helped us reach out to millions of users and it's been pretty great seeing that.

der to make the content on Zomato more accessible globally we localised it to suit non-English speaking markets. In markets such as Turkey, Indonesia, Chile, Portugal, Brazil, Czech Republic, Slovakia, Poland and Italy, Zomato is available in local languages. We also adapt to markets in terms of adding local features basis user search behaviour. For instance, we feature restaurants serving Shishas in Dubai, Rooftop hotels in London and Beach facing restaurants in Lisbon. It all boils down to how you tweak the product to fit local needs in every market. When we started Zomato, there wasn't a search and discovery service like ours that would help people share information of their restaurant experiences; ours is a powerful service that helps people find the best places to eat at around them. What sets us apart is the fact that we provide fresh and accurate information on all the restaurants in every city we cover. Our data collection teams are always on the move and visiting restaurants to ensure the information is relevant for our users. This keeps us on top of the game with respect to new restaurant openings and restaurants that are updating their menus, or shutting down.

We use social media as a means to engage with our users and our loyal food-loving fan base, as well as to encourage conversation and actively seek feedback. If you're creating good content and driving conversations in an always-on world, people are going to like you. We keep creating content on social media that is easily relatable and reflects our personality, which we believe people genuinely appreciate. It helps to be honest, and that's what has helped us build a fol- I think what's also worked very well for us is our content platform. There's no one else out there lowing over the years. with the kind of in-depth and fresh information that we have in the restaurant space. We use the feet-on-street model to collect restaurant Zomato above them all information in each city/ region. The depth of information we have for any given city is much Our laser-like focus on localisation of the prodhigher than any other service. uct is one important aspect that sets us apart from the other players out there. Before taking your product/ service overseas, you need to get enough perspective of the market realities and Visit www.zomato.com make sure yours is the right product for the market and its people. To give you an example, in or-

www.flatwhiteconcepts.com | Issue 28


We chat to the mastermind behind Caffenu®, Rowan Isaacman Caffenu® brings you the first cleaning capsules for Nespresso® and Nespresso® compatible coffee machines, combining the convenience of a capsule, with the functionality of a quick & easy cleaning process for your Nespresso® coffee machine.

www.caffenu.com What is your history with coffee?

Is this only for Nespresso® machines?

I have been in the coffee industry for the past 6 years, being one of the founding members in Café Caps as one of the first Nespresso® compatible capsule manufacturers in the world. I am also the founder and Managing Director of Coffee capsules direct, a service orientated capsule supplier business that provides coffee lovers all over South Africa with coffee capsules and coffee machines.

The Caffenu® Cleaning Capsule was specifically designed for the Nespresso® system and is compatible with all Nespresso® machines at date of manufacture, and will also work in any Nespresso® compatible machine, as well as any machines that can use either Nespresso® Grand Crus range of capsules or any alternative capsule designed for that system.

How did the idea for Caffenu® begin?

Where can we purchase the capsules? It is literally a brand new product, so we are currently selling it in South Africa through Coffee capsules direct. However, there is a lot of interest from other brands to take it on such as Caffeluxe® and red espresso®, and we might even approach retail stores in future. We are also actively looking for partners overseas to take it on, and signing up new distributors as we speak. Get in touch with us!

I have pulled apart and dealt with more coffee machines than most people have had hot breakfasts. One of the biggest problems I experienced with Nespresso® and compatible machines was the amount of build up inside the machines. You can´t believe some of the mess I have seen in the brewing chambers of these machines. Most of the time, a good thorough cleaning is enough to get them back up and running. That is the reason why I developed the Tell me more about the team, and how Caffenu® Cleaning Capsule. It removes all resi- much coffee do YOU drink a day? due and build up in just 2 minutes. I´ve got a fantastic team behind me, marketers, designers, a brilliant manufacturing company. Tell me more about the name? They all play a crucial part in the success of The Caffenu® Cleaning Capsule has shown Caffenu®. Drinking coffee doesn´t hurt though. amazing results in maintaining the Nespresso® I generally go through about 2-3 cups a day, and machines, and also improving the coffee fla- also enjoy the occasional Decaffe, and the red vour. The product keeps the machines oper- espresso® Rooibos Cappuccinos, another deliating like nu (new) again, so that you can en- cious healthy alternative. Also one of the reajoy your coffee “the nu way”. That is why we sons why I invented the product. Even though named the brand Caffenu®. Regular cleaning of I use my Nespresso® machine to make coffees the brewing chamber with the capsule makes and Red Cappuccinos®, cleaning the machine sure that you get a pure coffee flavour and aro- regularly with a capsule makes sure that there is no tea ending up in my coffee. ma, every time. www.flatwhiteconcepts.com | Issue 28


The world’s first cleaning capsules for Nespresso® and Nespresso® compatible coffee machines. • Extended lifespan of machine • Improved coffee flavour • Fast and easy cleaning • 100% safe and non-hazardous

www.caffenu.com

www.flatwhiteconcepts.com | Issue 28


CREATE

www.flatwhiteconcepts.com | Issue 28


CREATE

Small art for big people Vin d’Easel was created by Christine and Warren Bernard, a husband and wife team. Together they joined forces to create a project that’s all about art, photography, and having a bit of fun. They wanted to produce artwork that didn’t cost a fortune and that was small enough to display anywhere in the house or office. Great gift ideas for others or even yourself!

Get yours now! Visit www.vindeasel.com

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CREATE

SA Design Marketplace are a crew of pirates, sailing the high seas of creativity, on the hunt for the greatest designs that they can possibly find! We chat to the lovely Catherine Ronaasen, the lady behind it all, to find out more about this amazing local company! Tell us more about SA Design Marketplace

How can others get involved?

The platform was launched in November 2014 They can contact me on connect@sadesignby myself and a previous colleague Greg Zele- marketplace.com with a catalogue / price list / ny. The bigger 'holding company' that this falls images for review. under has been going since 2012. Do you do any brainstorming at coffee The basic premise behind the brand is to take shops? If so, which is your favourite? niche South African casualwear to the world. Yes, we love that - until the deafening milkIs this a purely online marketplace or do steamer kicks in at a crucial part of a conversayou have a physical store? tion! Purely online, but we do stock some of our tshirts in physical stores throughout the country - and are always looking for more shops to partner with to expand our footprint in brickand-mortar.

I mostly hang out at Vida on Kloof Street, as it's next to the office.

If it's afternoon, and too late for caffeine, then Wellness Warehouse is a great spot for some rooibos, lemon and honey (and relative quiet!), as it's also near the office. But generally like to What has been your best selling product chop and change for inspiration. so far? Visit www.sadesignmarketplace.com for more Nothing beats our graphic tees. (See next page for the two most popular tees).

www.flatwhiteconcepts.com | Issue 28


CREATE

www.flatwhiteconcepts.com | Issue 28


CREATE

I’m a huge fan of PrintWild and have used them a few times over the years. I couldn’t wait to chat to Carla Hyland, Marketing Director of this amazing company, to tell me more...

Tell me more about PrintWild

and beyond. For walk in customers in KZN we can also scan/photograph the pieces they are PrintWild started in a home garage after a trip wanting to reproduce. abroad exposed the lack of exceptional but affordable printing options for the SA consumer. You do a wide variety of printing, what It’s grown into a leading online printing and would you say is the most popular? framing business serving SA nationwide, offering a variety of printed wall art products that Faceblock and Big1s wooden photo blocks took over from our stretched canvas prints in are delivered to your door, ready to hang. PrintWild was originally an extension of it’s sis- popularity this year, they’ve been designed ter company, Wild Web, but has grown up to to be displayed as a collection and we’re told become it’s own fully fledged separate opera- that they’re addictive (you’ve been warned). tion. The name incorporates the diverse range The stretched canvas, and our recently added of printed products (e.g. not limited to canvas framed canvas prints, are still hugely popular. or loose photo prints) and echo’s one of the The acrylic and framed images are growing in brands missions to get people to start printing popularity as consumers get used to the idea their digital files out before losing them, to go of ordering these higher priced, top-notch quality products from an online source. print wild! What media can you reproduce from?

Tell us more about Digital Gallery and how can others get involved?

Most digital file formats, from RAW to JPEG Digital Gallery is an online collection of top SA www.flatwhiteconcepts.com | Issue 28


CREATE photographers’ work which home and corporate clients order in a printed and framed format. PrintWild handles the manufacturing of Digital Gallery orders so you can expect the same quality products but this time with images that are not your own. Each artist sets their own image license fees so there are images available to purchase in most price brackets, depending on whether the artist is emerging or more established. Digital Gallery submissions are currently oversubscribed and so applications for new artists are currently closed, if you feel you have something of exceptional quality and that would suit the home or corporate environment wall then get in touch with the team for consideration.

Anything else you’d like to share? What started as a family-run business has grown into an online platform serving both the digital/ eCommerce growth of the country and the public interested in excellent, quick and competitively priced printed images. We focus on wall-art predominantly and don’t print photo books or smaller novelty items like fridget magnets or stickers. To find out more visit www.printwild.co.za

Image credit: Kim Steinberg’s travel wall made up of the 15x15cm Faceblock photo blocks (R60 each, free door delivery to major SA centres when ordering R300 or more) www.flatwhiteconcepts.com | Issue 28


CREATE

Photo Credit: Carmen Erswell

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CREATE

Tell me what Sledgehammer is all about... We’re concept cookers and video makers. We do a lot of different stuff, but when it comes down to it we want to make vibrant and quirky video content that is accessible to everybody. We’re saying you don’t need a massive budget and a huge ad campaign – we’ll come up with (often off the wall) ways to showcase your brand’s personality and create video content that serves as a means of engagement with online communities. Aside from that, we’ve both got a passion for documentary film-making and an appreciation for the aesthetic beauty of the ordinary.

I love the name, what's the story behind it? We found that most film production and creative studios had airy-fairy and passive names. We wanted to have a name that showed how active we are in the process of constructing material. The name is also open enough for us to grow in the services we offer later.

What different services do you offer? We offer long and short form videos, often advocating that they be coupled together in a thematically consistent series. Whilst we focus on tailoring the videos for social media platforms, we do create videos for other platforms as well. For example, we did a short film documenting the Transport for Cape Town best practices which was screened at the Milan UTIP World Congress and Exhibition in July this year. We cater to large corporate clients as well as to start-ups and small businesses, and our work process is all about being with the client from concept to completion.

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CREATE Tell me about the team members - who you are, one word that describes you, and how much coffee you have in a day? Rubert – Hi guys, my name is Rubert and I have problem that is single origin, dark roasted and freshly brewed. Coffee is the vice that fuels the soul. I am happiest behind the critical lens of my camera; documentary filmmaking has become my means of dealing with and showcasing the realities I see and feel. I brainstorm best on my surfboard at Muzzies or with the dogs in Newlands forest. ‘Contemplative’ is the word – I’ll let you think about that. Rory – Who am I? Tough question, I’m still asking it of myself and suspect I always will be. But I identify strongly with people and stories, am a great believer in the human spirit and a hopeless optimist. Good literature makes me tingle and I’m in love with magical realism as a genre that definitely can do with further exploration in the medium of film. Addicted to jumping from great heights into water. One word is ‘curious’ and coffee intake varies from day to day but it can be a lot, especially with Rubert around.

Which coffee shop would we find you at? O’ways. They’re technically more of a tea café but damn they know their way around a coffee too.

Most memorable project to date? In July we zipped up to Joburg to shoot a cookbook teaser for Penguin Books showcasing Sarah Graham’s new release ‘Home. Food from my kitchen’. The project was memorable not only because the pace of Jozi was a kick to the Slaapstad system but the food we got treated to on set was simply amazing, and inspired a fantastic family-oriented video. www.sledgehammerstudio.co.za

www.flatwhiteconcepts.com | Issue 28


Vv

CREATE

EXPENSIVE AD CAMPAIGNS ARE A THING OF THE PAST.

www.sledgehammerstudio.co.za


DISCOVER

Touched by an Elephant

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DISCOVER Our visit to the Knysna Elephant Park was not planned at all. We were on holiday in Wilderness celebrating a friend’s 30th and trying to decide how best to celebrate the day. We were on our phones looking up what to do in the area when we came across the park, not too far from where we were staying and decided to pay them a visit. Who knew that the day would become a life-changing experience! We chose the ‘Be Touched by an Elephant’ tour. This guided tour starts off with an educational video explaining how the park came about and introducing you to some of the first elephants that entered the park. Already I was in awe of these creatures. After that we were taken to the field where we had an opportunity to feed and interact with the elephants. I bought a bucket of food and watched in fascination as these creatures took each piece of fruit out of my hand and devoured it within seconds. And I thought I liked my food! The guide gave us a detailed explanation as to the lives of the elephants and allowed each of us to touch them and take photos with them. Within minutes of meeting them these gentle giants had stolen my heart. The Kynsna Elephant Park was established in 1994 and was the first facility in South Africa to house and care for orphaned African Elephants. Since then it has cared for and raised more than forty elephants and we even got the opportunity to meet Sally, one of the first elephants to enter the park. I will definitely be going back to visit and I urge you to do the same. You will never forget these creatures! Words by Christine Bernard Photos by Warren Bernard Visit www.knysnaelephantpark.co.za

www.flatwhiteconcepts.com | Issue 27


DISCOVER

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DISCOVER

THE CAPE MILNER BOUTIQUE HOTEL

A touch of class in the heart of Cape Town; a sophisticated sojourn against the majestic backdrop of Table Mountain. The Cape Milner Boutique hotel is the perfect place to showcase Cape Town. Situated in Tamboerskloof, it offers the most beautiful view of Table Mountain as well as an inner glimpse into city life. We travel light but despite arriving with just one bag they insisted on carrying everything for us and showing us to our room. Everyone was friendly and full of smiles and we immediately felt at ease. It was obvious that by the end of our stay we were going to feel relaxed and refreshed. The hotel, as advertised in their website, is an eclectic mix of contemporary boutique and old-world charm offering boutique-style living in a secluded yet convenient location.

They offer three types of accommodations throughout their 57 rooms, including two suites and ten luxury rooms. We were lucky enough to stay in one of the beautiful executive suites, which came with a large plasma screen on a swivel board allowing us to watch TV from the comfort of both our bed or the lounge suite. This was luxury at its best and even included complimentary tea/coffee making facilities which included a coffee pod machine. One of the elements of the room, and the hotel, that I enjoyed the most was the colour scheme – using a very neutral palette of grey tones and white it instantly set the mood and made me feel relaxed.

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DISCOVER The hotel offers two dining facilities to choose from. The Glass Lounge is an elegant and relaxed room set for cocktails and tapas and the perfect way to enjoy an afternoon. With a glass of champagne we enjoyed some Truffle & Cheese Croquettes with red pepper aioli, Onion & Potato Bhadji’s with a garlic cucumber dip and Chilli Poppers. They were amazing and my favourite by far were the croquettes of which I could easily have every day of my life and not get sick of.

ACTIVITIES IN CLOSE PROXIMITY:

• Grandwest Casino • Helicopter Flips around Table Mountain and Cape Point • Mountain Walks • Museums and Culture Trips within the CBD • Robben Island • Shark Cage Diving • Sunset Cruises off Clifton Beach • Tours to the V&A Waterfront and Shopping Malls • Township Tours The other dining option, where we enjoyed our • Trips to Table Mountain dinner that evening as well as our breakfast the • Wineland Tours

next morning, is 2 on Milner. Warren chose the 200g Rump Steak with French fries and seasonal vegetables, and I chose the Feta & Spinach Stuffed Chicken Breast with potato rosti, glazed baby carrots and jus. We enjoyed both with a glass of red wine. We were both full but easily swayed by the dessert section on offer. In the end Warren went for a delicious Frangelico Don Pedro and I chose the Ice Cream Cup, which came with vanilla, chocolate, strawberry, roasted nuts and a berry compote. Both highly recommended.

FACILITIES • Complimentary undercover and off street parking • 24 hour Reception services • Courtesy shuttle service to the “CBD” and “Waterfront”. This service is only available on weekdays between 08h00-17h00. • Currency exchange facilities • In-House Gym • Spacious lounge areas • Swimming pool • Wireless internet connectivity – First 200MB are free on arrival thereafter data can be purchased from the front desk

We had a wonderful time at the hotel and it made me proud to be living in such a beautiful Visit www.capemilner.com city. Thank you Cape Milner Hotel!

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DISCOVER

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DISCOVER

LIVE MORE

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DISCOVER

Brookside Admin Brackenfell Expert Bookkeepers and Tax Practitioners 021 - 828 2119 www.brookside.co.za www.flatwhiteconcepts.com | Issue 28 Debby@Brookside.co.za


WIN

Time to win some competitions! Winners announced 25 October 2015 unless stated otherwise

www.flatwhiteconcepts.com | Issue 28


WIN

1

win a t-shirt of your choice from sa design marketplace How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: SA Design

www.sadesignmarketplace.com

www.flatwhiteconcepts.com | Issue 28


WIN

2

Win a box of caffenu® coffee machine cleaning caPSULES for your NESPRESSO® machine How to enter: 1. To win all you have to do is tweet: I want to win Caffenu® Cleaning Capsules for my (Nespresso®) machine with @coffee_direct and @ FW_Concepts (State which machine you have in the brackets). 2. OR visit www.facebook.com/coffeecapsulesdirect and write on their wall: I want to win Caffenu® Cleaning Capsules for my (Nespresso®) machine with www.facebook.com/ FlatWhiteConcepts (State which machine you have in the brackets). Visit www.caffenu.com

www.flatwhiteconcepts.com | Issue 28


WIN

3

one lucky reader can Win a R500 dinner voucher for two at the cape milner hotel How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Cape Milner

www.capemilner.com

www.flatwhiteconcepts.com | Issue 28


WIN

4

win a Makeover Experience with Abigail K Photography! Enjoy being pampered with professional makeup and hairstyling plus a glamourous photo shoot studio session. This is the perfect experience to coincide with a planned night out on the town to make full use of your fabulous hair and makeup! The prize includes 1 high resolution digital file from the shoot. Additional images will be available for purchase, but the winner is under no obligation to buy anything if they don’t want to. How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Abigail K

www.abigailk.co.za

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WIN TASTE Our NEW Coffee Academy Officially Open! We offer the following exciting courses: • Team building • Beginners Workshop • Start your own coffee shop • One on One training

Kindly contact us for more information: www.mischu.co.za | info@mischu.co.za 85awww.flatwhiteconcepts.com Regent Road, SeaIssue Point www.flatwhiteconcepts.com||Issue 19 28 20 www.flatwhiteconcepts.com | Issue 20


THE END

Do you want to advertise with us? Email Christine on christine@flatwhiteconcepts.com

www.flatwhiteconcepts.com | Issue 28

Profile for Christine Bernard

Issue 28 October 2015  

Flat White Magazine is our journey through the creative, culinary and beautiful world around us

Issue 28 October 2015  

Flat White Magazine is our journey through the creative, culinary and beautiful world around us

Profile for flatwhite
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