Issue 31 February 2016

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february 2016 Issue 31


“Summer afternoon —s ummer afternoon; to me those have always been the two most beautiful words in the English language.” - Henry James It’s the first magazine of 2016 It’s our 31st issue, and we’re heading into the third year of Flat White Magazine. So exciting! I have met the most amazing people on this journey and I’m looking forward to another year of inspiration.

Front Cover By Chris Haddon Garrett

Summer is here! What does summer mean to you? For me it means early walks on the beach, lazy weekends by the pool and iced coffees by the jug! I hope you enjoy this issue where we have a few recipes to cool you down. 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

We love our first 2016 cover! By the talented Chris Haddon Garrett, 15 years old. Follow him on Instagram haddonchris031

@FW_Concepts FlatWhiteConcepts | Issue 31


ENJOYING ARTISAN BAKING SINCE 2007 “As not what your can do for your country. Ask what’s for lunch.” Orson Welles


• CHICKEN CAESAR SALAD Grilled chicken on the side with a salad of crispy Knead was started by Evan Faull as a small artisan bacon, Knead sourdough croutons, salad leaves, bakery café in August 2006 in Wembley Square. local parmesan, and our Knead Caesar dressing. Today we have several stores across Cape Town and Gauteng, with plans to expand across South • BUTTER CHICKEN BUNNY CHOW Butter chicken curry in a cut roll served with toAfrica and beyond in the next five years. mato salsa and creamy yoghurt Our motto is: HANDMADE TODAY

Knead classics include:

Knead coffee:


BAKERS COFFEE Our coffee is an essential part of our business. • BEAN AND CHORIZO SOUP Our own house tomato soup with chorizo, can- For quality control, we roast all our own coffee in small batches by our artisan roaster. This minellini and kidney beans and garlic. cro roasting style captures the peak flavor characteristics, individual subtleties and full aromat• CLASSIC CHEESE PRESSED SANDWICH With three-cheese mix and our house mustard ic pleasures unique to each variety of specialty coffee. This attention to detail creates a fresh mayo. and perfect cup of coffee every time. ‘We love to make good coffee for the neighbourhood that • BLT Our BLT with crispy bacon, rocket and tomato loves to drink it’ on an a rosemary an olive stick. | Issue 31

TASTE | Issue 31


The Unconscious Eater or a Reflection on the New Year After the very festive festive season, most of us are now considering the looming pressure of starting another year afresh. After all that wine, food and jollity it is inevitable that we will hope to begin a new year; slimmer, healthier, chatting away cheerfully in conversational French confidently clutching a new gym membership. I had long ago given up on New Years Resolutions because the only thing I hate more than going on a diet is a cliché. Some years back I settled on the satisfyingly vague resolution of “To make next year better than the last”, which I realise sadly that after the 6th year is, well, a sad cliché. I’ve read a lot by Michael Pollan and I thoroughly enjoy his deep analysis of our food and our connection to it, or rather our disconnection to its source. His writing style is fluent, and although filled with detail and well researched fact, it’s accessible to those of us who aren’t scientists.

However, reading Pollan feels a bit like going to the dentist: you know you should, and that you’ll be a healthier person for it, but the whole experience is uncomfortable and in then end, you find you’ve lost your appetite. I cannot claim to be as devoted as dear Mikey to the truth behind our food, but I will propose this as a New Years Resolution: to resolve to be a Conscious Eater. Being a single lady and a food writer, I have come to terms with the fact that a large percentage of meals will be eaten alone. I never considered this to be a problem, in fact I relish a meal on my own occasionally. It was never an issue until one day I thought to remove all distractions and to be fully conscious of eating the meal in front of me. Usually I am armed with any combination of Kindle, iPhone, morning newspaper or magazine when venturing out to a restaurant alone. Suddenly, without a distraction I found myself oddly | Issue 31

TASTE anxious. The whole process was uncomfortable, which I realised with disappointment, is quite sad because eating is one of the most wonderful, and instinctively satisfying things you could do. (I’m not counting sleeping, or other activities done lying down). How often do we turn on the TV, or put on a movie, or reach for a book in preparation for the meal to follow? As a child, we almost always ate dinner in front of the TV and even now in my home, we will all discuss dinner and then discuss the TV schedule and half of us will prepare the food while the other half prepare the entertainment.

I’m asking myself a lot of interesting questions about my food and where it comes from.

I understand that it is increasingly difficult to connect with the exact animal or plant that produced my food. But it is far easier, and more satisfying, to connect with the man or woman or family or community that grows your fruit, or dries your biltong, who bakes your bread or who pick the Being a Conscious Eater is not only about being grapes for your wine. aware of the food we are eating, but about honestly connecting with our food and the people Over the holiday season, we gather around dinwho produce it for us. I’m not suggesting you ner tables or picnic tables (depending on your name every piece of beef and follow it from birth hemisphere) with those we feel closest to. Food to plate, nor cut up your Woolworths card and is a very strong symbol of togetherness, of comonly eat from your own vegetable patch because munity and family. Throughout this year, I’m gowell, that’s neither cheerful nor delicious. While ing to try not only to connect through food, but I was writing this post I thought to myself ‘When to connect to my food and its source. I’m going was the last time I saw a chicken? or a cow? It to try celebrate the food and the people who must be at least 2 years since I saw a live chick- have worked hard to produce it for me, as well as en ( I was scared) and, well, a cow? Ever? I can’t relish the occasion. My aim is to become a Conremember. In a more realistic and metropolitan scious Eater. way, when was the last time you spoke to your butcher? Or the lady who makes your cheese? Is By Katy Rose your cheese made by a lady or is it manufactured by a machine? Do you know I started Katy’s Table blog in the winter of 2012, primarily as a creative outlet to write about food & wine, but later it became a great place to store my body of work. I write about my first love: food, and every day I learn more about wine, travel, culture and how to live the Good Life. Blogging has also given me a wonderful platform to meet other writers, eaters, drinkers and travellers from all over the world, and has opened a small window into the warm and supportive blogging community. | Issue 31

TASTE | Issue 31


CREAMY OVERNIGHT BIRCHER MUESLI Made famous by Swiss doctor, Bircher-Benner who recommended it to patients to support a speedy recovery, bircher muesli has risen to iconic breakfast status. Originally made with oats and apple juice, an extended overnight soaking process was found to improve digestion and nutrient absorption. It also happens to be one of my all-time favourite summer breakfasts.

rich blueberries and toasted almonds, which provides vitamin – E to help keep skin glowing! My version includes gluten-free whole rolled oats, grated apple, milk and yoghurt. To this I add cinnamon, fresh fruit, raisins, nuts, seeds and a drizzle of honey. For an omega boost, stir through 2 tablespoons chia seeds, but remember to increase the milk content by about 60ml as these sago-like power balls absorb up to 10 times their weight in liquid. Bircher muesli is the ideal choice for late risers who don’t have the time or inclination to rustle up a wholesome breakfast. Make the night before in sealable jam jars, store in the refrigerator and grab one on your way out in the morning.

The recipe is simple and adaptable, so choose your flavour combination according to seasonal availability or dietary requirements. The milk and yoghurt can be replaced by coconut or almond milk. I love to include grated apple in the basic recipe as opposed to apple juice. Whole fruit contains more fibre which also helps to keep you fuller for longer. The consistency of the muesli will therefore be slightly more tooth- For sustained energy and a scrumptiously good some. When in season, my bircher muesli is start to the day, my creamy overnight bircher topped with a generous handful of antioxidant muesli will become your go-to breakfast in a jar.



• 1 cup whole rolled oats • 1 cup Greek yoghurt • 2/3 cup full cream milk • 1/4 teaspoon cinnamon • 2 tablespoons honey • 1 sweet, crisp apple, grated • 2 tablespoons raisins • 1 tablespoon dried blueberries (optional) • 100g fresh blueberries • Handful toasted pumpkin seeds and almonds

Place the oats, yoghurt, milk, cinnamon and honey in a bowl. Stir to combine. Add the grated apple and fold thorugh. Spoon the muesli into individual jars and close with sealable lids. Chill overnight. Before serving, mix through the raisins and dried blueberries. Top each portion with fresh blueberries, toasted seeds and a drizzle of honey. Bibby’s Kitchen @ Thirty Six | Issue 31


Meet Hein van Tonder, food photographer, stylist and writer... | Issue 31

TASTE Heinstirred

Typical breakfast

I have a blog called Heinstirred which started off as a hobby a few years ago and through that I have become a professional photographer, stylist and writer. I see the blog as a current reflection of my style and work and feel it is probably the most important “client” of mine so you will find a new recipe with photographs every Monday. I am very lucky that my work has resonated quite widely and I have been featured on Food24, Huffington Post US, UK and Canada, Buzzfeed,, Food Network and I am a regular contributor to the Sunday Times Food Weekly.

A few cups of green or rooibos tea, full cream yoghurt, variety of nuts and seeds, some frozen berries and a sprinkle of oat bran.

IdeaL food day Oooh... Bubbly will definitely feature a lot during the day. Homemade ice cream too. I think few things beat the familiar comfort of a delicious roast chicken with roast potatoes (the potatoes roasted in duck fat of course). I have a serious sweet tooth so the Apple and Nougat tart at Hemelhuijs is a must and the delicious Lemon Posset at Chef’s Warehouse. And forgetting about the logistics involved but the Jerusalem Artichoke with Sour Cream Sorbet dessert at BROR in Copenhagen which is the best dessert I have ever had (it looks like a forest floor in winter and they serve it sprinkled with reindeer moss!) I guess that’s enough dessert for one day.

Top restaurant picks of 2015 The General Store Hemelhuijs The Tasting Room at LQF Chefs Warehouse Hallelujah

Any specific food moments that stand out from your travels? Oh yes definitely – there are so many but I will narrow it down to two. The first one was lunch at Tawlet in Beirut where a different chef cooks each day. It is usually a woman and she will cook the food from her village, thereby keeping her heritage alive and introducing people to it. I find the idea and concept quite remarkable. And then dinner at BROR in Copenhagen. The restaurant is owned by two chefs who used to work at Noma and it is definitely the best meal I have ever had. Not fussy and with no molecular gastronomy tricks – just good, honest and very interesting food.

Anything exciting lined up for 2016? I was collaborating photographer for the new La Creuzette cookbook which we shot in France last year. The book will be released beginning of March. I can‘t wait to hold it in my hands for the first time. We are also continuing with our food photography workshops which are great fun. And then of course I am hoping for lots of travel during the year as well. For as long as memory serves, I

have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both. | Issue 31

TASTE | Issue 30


No Churn Banana and Peanut Butter Frozen Yoghurt • 400g frozen banana chunks • 2 cups full cream plain yoghurt • 1/3 cup condensed milk • 1/3 cup peanut butter • 1/2 tsp vanilla extract • 1/4 tsp salt • A handful roughly chopped roasted peanuts • Place the frozen banana in a food processor and process until fine • Add the rest of the ingredients except the chopped peanuts and process until you have a soft serve style mix • Pour into a suitable container, stir in the chopped peanuts and freeze until set • Remove from freezer about 15 minutes before serving to soften | Issue 31


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. | Issue 31


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 | Issue 31



I belong to two incredible groups on Facebook - one that encourages me to write more and one that encourages me to read more. Today I’d like to introduce you to The Secret Book Club - a place that is oh so distracting throughout the day in all the best ways.

Admins, introduce yourself

HP: Helga Pearson - Hello there! Helga here, big geek with a passion for books, art, cats and MD: Melissa Delport – author and voracious crochet – in any order. reader. Not necessarily in that order! CC: Christopher Conrady – Engineer who also IT: Ian Tennent - Hubby, daddy, writer, brother. likes to read and write. (An engineer! InterestFull-time weekend warrior, part-time horse for ed in the arts! Yes, people, yes, they exist.) seven year old. I was raised and schooled in Zululand then squirmed my way through var- So, what’s the secret? sity, following which I did the whole UK thing, sweating in the trenches of various Investment MD: Initially when we opened the group on Banks before returning to SA in 2012. Happi- Facebook we opted for the secret setting. ly, Team Tennent currently resides in Hillcrest We called it The Secret Book Club because it KZN, where I now write and offer piggy-backs was! Logistically, though, it became a problem fulltime. because we could only add people we were friends with and no one could find the club in | Issue 31

create a search on Facebook, so we changed the setting to private instead, which means that anyone can join but we still have to approve new members, which eliminates trolls. The name stuck, though. IT: Arrgghhh! You gave it away, Mel!

Objective of the group? MD: Ian, Helga and I are in a local writers group and we also operate as an informal book club. We share books because we’re all avid readers. At one of our monthly meetings we were discussing online book clubs (I’m a member of a few myself) and we decided for a lark to open one of our own. We never expected it to take off quite as quickly as it did but we are thrilled! As the club grew, we soon realised we weren’t coping with the admin between the 3 of us and Chris had always stood out as a really fun, interactive member, so we asked him if he’d like to join the admin ranks. To our delight, he said yes, and the three of us have been resting on our laurels ever since.

What is YOUR favourite book? MD: I honestly CANNOT answer this question. Ask me which is my favourite kid, rather. IT: Tricksy question this… I loved Lord of the Flies by William Golding (for the chilling plot), Something Wicked This Way Comes by Ray Bradbury (for the artistry of his prose), and, The Bachman Books by Stephen King (for the allure of his characters). But, perhaps the book that’s had the single biggest impact on my life is one whose name I forget. It was a book from my childhood, Adventure Stories for Boys or something. It was as thick as a Bible with very fine, almost translucent “Bible” paper as well. It was crammed full of short stories, over a hundred! Everything from Dickens to King to Poe to Stevenson and dozens of lesser names in-between. I routinely got lost for days inside it.

HP: My babies! My babies! Don’t make me choose. My favourite book is a GOOD book. I know that sounds vague but it’s incredibly accurate. If a book grabs you by the collar and transports you to another time and place, makes you fall in love with the characters and keeps you hooked to the end that’s the book for me. Genre, writers, length, none of that matters too much to me. CC: This really is a hard question (why IS this such a hard question?) but gun to my head, The Help.

Ebook, Audio or Actual novel ? MD: I love my kindle and in the last year I’ve developed a love-hate relationship with audio books. That being said, there is nothing like a real book! So for me it’s actual novel, ebook, then audio. IT: No contest. Actual, touchy-feely books in first place for me, followed by ebooks. I’m embarrassed to admit I haven’t tried an audio book yet, but I used to love the old radio plays, so I must give one a go. HP: I love paper books, it would generally always be my first choice. However, I find myself reading a lot on my phone because it’s convenient and in many cases, cheaper. I’m also incredibly passionate about audio books because it allows you to ‘read’ even when your hands are busy doing something else, yay! CC: I’m not much into audio books (because I’m a guy and I can’t multitask, so I’d end up sitting in a quite space with my earphones, not running or shopping or sitting in traffic, in which case I might as well just have a book and read it). Paper or pixels? Honestly, I love them both. But I will say I have reading moods; weeks where I’ll read only on my Kindle and then weeks of only paper books. | Issue 31

create How interactive is the group and what ie: she drops something “Oh barnacles!” So that’s seems to be the most common thread? my favourite word at the moment  MD: The key to a successful group is getting it to a point where it doesn’t rely on the admins to function. In the beginning, the admins drive most of the discussion and content, but the aim is that the group functions as its own entity and that members interact with each other. I was delighted to see that over December (when we admins took a bit of a break!) the club did just that. We have some key members who are very interactive, and of course our lovely lurkers who only come out to play when we call on them, but all in all I think the club is becoming self-sustaining and that is fantastic! It’s also nice to see people partnering up – there is definitely a trend where members are learning who has similar tastes and interacting with those people in a safe space. IT: I think we’ve got a great buzz going at the moment. There are a bunch of ‘regulars’ who drop in virtually every day, and then we’ve also got a whole whack of ‘part timers’ who chip in from time to time. And then there are the ‘observers’, the quiet folk who are content to watch and giggle, which is perfectly fine as well! As long as we’re adding value to people’s reading experience, I’m happy. I find it interesting to see how the group dynamic is constantly evolving. In the early days TSBC seemed to have a strong Fantasy leaning. But now, with almost 2000 members, we are far more balanced in our genres, with supporters for everything from Graphic novels and Steam-Punk to Memoir and Non Fic. Although, I hastily add, we could do with a wee bit more Testosterone in our ranks.

You’re a lover of books, so surely a lover of words too. YOUR favourite word?

IT: Has to be Magician: imbued with Gandalfian majesty… and it breaks down into two words quite splendidly as well! HP: I love onomatopoeia words, words that sound like what they are. Susurration, buzz, slither, whisper. These kinds of words are so dramatic, so alive! These words make me happy. CC: This is something that I can honestly say I have never been asked ;) Mmm, I don’t know, “definitely”? Certainly my most Googled word. (Because I can never spell it correctly.) Not sure if that counts ha ha.

Any exciting news for the club for 2016? MD: Well we have the annual reading challenge, which is always good. Then there’s the monthly BOTM, which we are hoping to grow. For some reason this particular event doesn’t gain as much support as we’d like. I’m a games-fanatic, so I’m aiming to play more word games with the members in 2016, and obviously we want to encourage people to read more! IT: 2016 is all about upping the ante. From humble beginnings in 2015 we’ve now got a healthy, vibrant community going that’s expanding at a decent rate, which means sponsors will take us more seriously. Hopefully this will translate into more fantastic giveaways for our readers. In addition to keeping things relevant and entertaining, we’re also going see if we can entice a few more big name authors into the group. Many of our members get a real kick out of interacting with our member authors and it’s great for the authors as well.

MD: Lately, my four year old has been saying something that cracks me up: Barnacles. In con- text she would probably be f-bombing instead, | Issue 31


TASTE create


CREATE | Issue 31

create Meet Andrea Mai, legally blind intuitive photographer based in Toronto, and lover of all things beautiful... Current project Stargart Disease I was diagnosed as a teenager. I had difficulty seeing through out elementary school, but it wasn't until high school that I got a diagnosis. It was really difficult to deal with because my condition isn't an obvious one and as a teenager, it's hard to be your own advocate for yourself. Thankfully, my condition is typically stable. But I'm not able to drive. It's a condition that affects the retina, which is the back of the eye. Things are generally a blur to me and I have to see things up close to make sense of it.

Seeing the world through the lens I can actually see better through a camera display than I can in real life. Having impaired vision, I've always only gotten a general sense of what I am looking at. Looking through a camera lens, I'm mostly focused on getting a great composition. In the moment, I am trusting my intuition on what is going to make a good image. The technology for cameras is incredible nowadays, and The camera adds a different dimension to what I am able to see.

Photography I love nature and people as my subjects. There are different aspects that I enjoy. Nature photography puts me in touch with nature and it becomes a meditative practice. Street photography is thrilling in the sense that you are making art with the people around you and capturing candid moments. There's always an element of surprise as to what moments you catch. And portrait photography is really fun because I'm working with people one-on-one. It's a deep observation of that person.

I recently came back from a two-week trip to China. I'm processing the collection of photos. Every week I'm posting a new set of photos on my blog ( and posting on Instagram (@ andreamaicreative).

Other interests I'm very interested in psychology, philosophy, and personal development. I'm a qualified Life Skills Coach and a certified Numerologist. I enjoy understanding the subtle nuances of what it means to be human. Numerology really brings those areas together to help one to understand his or her true nature. I'm all about getting to become the most authentic expression of who you are.

Equipment I use a mirrorless camera, the Canon EOS M3 in the color white. I love this camera, it's so light and compact, without compromising image quality.

Inspiration I've always loved fashion, design, and art. I enjoy traveling and discovering new things. I studied visual art through out high school and so my work has very much been influenced by the paintings I studied; the way that painters portray their subjects through light and composition. Maybe this is ironic, because before there was photography, there were paintings that look photographic. I approach making photos in a painterly way. I never formally studied photography, so paintings having been my point of reference for creating images. | Issue 31


Let’s simplify.. | Issue 31

create One of my goals this year is to simpify my life. To take a step back and evaluate what is important and what is not. It’s amazing how much value we give to things that truly have no importance at all. Stuff! It’s all just stuff! And sure, we all have things that we feel the need to hold onto, but I assure you that they are not nearly as necessary as you may think. Humans have an incredible need to hold onto items to which they have attributed special memories to - but those memories exist with or without those items. Keep what’s important, and find a way to let go of what’s not. Of course, I’m not pretending to be good at this, so this article is for me as well as it is for you. I’m hoping that this year will be my year of letting things go.

connect with yourself again.


Do you really need all those clothes? This is another hard one for me. Of course, we all want to look good, to be admired, to be liked. But at the end of the day I will remember someone far more by the way they treated me than by what they were wearing. Only buy new clothes if you really need to and if people want to judge you because you’re wearing the same shirt twice a week - well then it’s probably time for new friends anyway.

Your home:

Do you really need a million figurines shoved in every corner of the house? Look around - if an Here are a few ways of simplifying your life: item is there for simply no reason then get rid of it. The less you have the better you will feel. Go to your kitchen, how many items did you Now this is a hard one for me - as a writer and buy on a whim and now never use at all? If you extreme book lover, I find great pleasure in behaven’t used something in the last month then ing surrounded by books. So my goal is simple: you probably don’t need it. keep only the books that have impacted my life. Books I would consider to be in my top 5 list at least. The rest I’m going to give away to charity or pass on to other book lovers in the Keep your inbox clear, making sure that the only hope that they will read them and then pass emails left are the ones you still need to deal them on again. Stories are meant to be shared! with. That way, important emails will never get lost within the rest. Unsubscribe from all unimporant newsletters, check your inbox regularly, perhaps keep a seperate email for personal use Of course, debt is important - credit cards are and work use, and if you really just cannot keep needed. But living with too much debt will crea handle on things - then perhaps it’s time to ate unnecessary stress. Simplify your financial emply someone to help you. situation by evaluating what you need and what you don’t need and start the process of reducing your debt. Create simple meals by planning your week in advance. Buy fresh ingredients and keep things simple. Shop smart! Sometimes, you simply need some time to yourself. Saying no to people and events is These are just a few things that you can do to sometimes just as important as saying yes. Take start feeling the freedom of a simpler, happier a bit of a time out every now and again and do life. Remember what’s important: love, laughsomething for yourself. Read a book, lounge on ter and health. Here’s to an easy 2016! the beach, take a long walk or go for coffee. Re-




Saying no:

Food: | Issue 31


What is mycamera?

mycamera is the beginning chapter for R.O.I. mycamera is a reinvigorated online store run by Ventures, a collection of online startups than a standalone team dedicated to e­commerce. harness the power of digital media to curate With the increase in online shopping, we’re online shopping experiences. making the process from browsing to getting the product into the customers hands as simple as possible.. Niche e­commerce seems very pop-

What makes this relaunch so special? The relaunch of mycamera means more than just a strategic move. It represents the adaptation of a brand to meet the growing trend of online shoppers in South Africa. We want to meet the demand of consumers, who seek photographic products and home delivery at excellent rates .

ular in SA, why do you think that is?

Niche e­commerce has become so popular due to the convenience it brings to the customers that utilise online stores. Specialised markets such as these make it easier to target an audience with specific needs and present them with an easier way of getting these things to them.

Who are your main competitors in SA today and what makes your platform / service so unique?

With the new changes, mycamera is fully mobile­responsive, which means it’s optimized across all devices. With close to 45% of our traffic in previous months coming from mobile our The market for cameras and photographic new design ensures a consistent and optimized equipment in South Africa is dominated by user experience at all digital touchpoints. | Issue 31

create brick­and­mortar stores, the largest specialist being ORMS. There’s also the big mainstream market suppliers like Makro, Incredible Connection and the like who only stock the few basics on hand. Both of these types of competitors have an online store presence but their expertise on the digital landscape is not their mainstay. mycamera is an all digital platform the deals only with cameras and their associated accessories. We’re basically just as obsessed and enthusiastic about photography as our customers. And, we’re also optimized for multi­device accessibility and of course, a curated online shopping experience.

Do you partner with existing camera distributors or do you have a warehouse solution? We are open to partnerships. However, at the moment we are doing what we love best which is getting customers what they want. and leveraging technology to get it to them. Warehousing is kept to an absolute minimum.

What prospects do you have for the next year? We want to reach out and grow our customer base, to spread our passion for cameras and photography. We also want to eventually become the first choice for budding photographers in South Africa. | Issue 31


Ice Art - The company

How long do the displays last?

Ice Art was first started in 2004 by James Cussen in Cape Town. During this time Ice Art has worked on a number of magnificent ice sculpture projects both on a local, national and international level. James and Matthew were also involved with the ground breaking project of the Ice Lounge at the V+A Waterfront - Africa’s first Ice Bar. So the company is in its 12th year and we are in the process of expanding our services into new regions as well.

Unless displayed in a sub-zero environment, ice will melt… it’s simple science. However, the melting ice is part of the beauty and our special ice means that our ice sculptures will look good for 8 hours plus. We provide all the drainage and lighting for the ice sculptures and ice bars, except for very extensive projects where we liaise a lighting specialist on behalf of the client.

The process It’s a fascinating process. It starts with the production of 150kg blocks of ice - when we freeze these blocks we focus on extracting the oxygen out of each block. Once the block is created we then remove the oxygen cake off the top of the block and we are left with a 130kg clear block of ice that is 1000mm x 500mm x 250mm. When it comes to carving there is a variety of methods and techniques that we use but based on the carving everything is done by hand and from the eye. Matt is in charge of this department and is able to pretty much carve anything a client requires.

The market

Most elaborate piece so far? The biggest piece that we have developed was for BMW. The request was based on building a replica of the lobby of the Ice Hotel in Sweden which was done over a period 2 weeks of which we used around 30 tons of ice. All of this was created in a controlled environment within a cold room in Paarden Eiland in Cape Town.

Iced coffee? I’m iced enough, but I AM a double Americano fan with a splash of milk and no sugar. With regards to the where - I would have to say my sneaky hideout is Truth Café in Woodstock.

We carve anything from typical swans all the way through to life size elephants and replicas of the Ice Contact Hotel in Sweden. The only limitation that we have as a company is what the ice won’t allow us to do and Ryan Geel that is more in relation to structural integrity. But 076 824 6721 or 021 - 511 1060 from a client perspective both private and business is our market and we can cater for all their needs. Facebook: | Issue 31



Allée Bleue

Franschhoek is known for many things, wine, food, expensive places to stay and now you can add first-class herbs to the list. Allée Bleue is one of the Western Cape’s biggest herb producers, packing between 1.5 and 2 tons of fresh herbs weekly! To fully comprehend the amazing work they do, they now offer herb tours and I was lucky enough to get invited on one, being such an avid gardener myself…not that my garden ever listens to me.

natural and they use an amazing compost that is made from coconut husks and absorbs nutrients and water better than any other examples around.

The tours are led by the estate’s resident herb grower, Lario Moolma who says of her work, “With herbs, the learning process never ends,” she says. “And even if you have years of experience, this is no guarantee of success as herbs are a living plants, impacted by constant changes The herb tours are 1.5 hours long and in this in the environment and weather. Plus, we’re time, visitors are shown how Allée Bleue nur- continuously looking for ways to improve what tures herbs from seedlings into a beautiful ar- we do.” ray of vegetation. All the materials they use are | Issue 31


Many, if all, of the herbs you see in Spar and Fruit and Veg are from Allée Bleue and Woolworths also get a majority of theirs from AB but you won’t see it mentioned on the label. Allee Bleue Rocket

The tours are available every Friday, and booking is essential. Tickets are priced at just R185 per person and include: a welcome drink, a 1.5 hour Herb Tour, and a 3 course lunch with wine pairings – a real bargain.

After all the walking, and tasting I might add, the tour was concluded by a three course herb-inspired lunch which includes wine pairings. They also make their own olive oil and it has a lovely grassiness to it which I particularly like in my olive oils.

Bookings can be made by calling 021 - 874 1021. For more information about the farm, visit By Shante Hutton

Meet Shante

I’m proudly British/South African/Welsh with a little bit of Portuguese thrown into the mix. I’ve been living in Cape Town since 2010 and have married a very handsome South African who also happens to be a craft brewer. I love to write – pens just seem to fit so snugly into my hands. I have a B.A (Hons) degree in Communication studies from Leeds University. I worked for 3 years as an editor of a lifestyle magazine in the UK, upon moving to Cape Town, was part of a big Events company and now, I’m all about wine, food and living abundantly. I can be found mostly on social media or eating out – my two great loves; feeding the media beast and feeding my belly. | Issue 31



Flying from Mauritius, I landed in South Africa on the 15th October 2006. For the festive season, to spend Christmas with my then-boyfriend, an Afrikaans young man. It was supposed to be a festive holiday visit. As it turns out, I only left 5 years later! And lived with whatever I brought with me in my one and only suitcase.

now call friends and sister friends. I will try to recall the things that were culture shock for me. Naturally, now it simply feels like home to me.

I did a lot during that time, game drives, safaris, had lovely braais, went hunting, got bitten by giant mosquitoes, sat on top of Table Mountain, shopped until I dropped at Sandton City (I literally dropped out of exhaustion and went to the paramedics) and met a bunch of lovely people I

that’s a bit of a stretch however if you’ve ever ordered food here, you’ll know that the portions are huge! For South-Africans it’s just ‘decent’, for a whole lot of us foreigners….it’s gigantic, colossal, enormous…

My top 10 culture shock things in South Africa:

1. Food portions twice my body weight. OK, | Issue 31

DISCOVER 2. Doggy bag. Who is complaining about the been warned hehehe. giant food portions when in South Africa, your waiter asks you, with an encouraging smile, at the end of your meal, staring at your half-eaten steak if you “would like this to take-away?” Oh sure. Please wrap it up and let me carry it to my home.

3. Fauna. Oh sure, where I come from, I’m used

to animals. I have had a lot of pets and in my country, there are a lot of stray dogs and cats. Having animals roaming among us – I am perfectly comfortable with that. What I did not know though was that I was about to get very close to lions, zebras, giraffes, elephants and cheetahs! There’s also incredibly cute penguins on the beach! The exhilaration but oh the adrenaline rush! I did survive as you can tell. Oh and the smile on the photo to the left... all fake!

7. Tea time. Being asked if you would like nor-

mal tea. What is normal?? Normal tea is the wellloved brand of black tea, usually Five Roses label. Whereas anything else: Earl Grey, peppermint, camomile, green, fruit tea is not. Also, with coffee, South Africans like to add milk. Same goes for tea. It is fairly common to getting asked “is it 2%?” when you’re about to pour said milk in your friend’s cup. This refers to the fat percentage in the milk.

8. The South-African greeting. Unless you’re in

a business environment, in South Africa, the way to greet friends and family is a hug, or more precisely a half hug, a side hug from one shoulder. Being short, I’d most of the time end up my nose stuffed under the armpit of someone! In Mauritius, we kiss each other on the cheeks. Mwah 4. Lack of (real) bread. During my first years in mwah. No other parts of your body touches. South Africa, what I had the most difficulty adapting to – or swallowing – was the bread. It was dif- 9. Using brands as part of the English vocabuferent. I also met some French expats who also lary. It’s common to hear your colleague say said they did not consider it as bread-bread. It something like: “When you’re done with the was bread, but with the GM flour, it tasted differ- Pritt, can you pass it to me. I tried with Prestik ently. It wasn’t until I moved to Cape Town that but it didn’t work. Oh, sheez, these mosquitoes, I found good breads at the German bakery (The I need to Tabard myself again. You know what, Royal Bavarian Bakery is one), bread from Cassis please make me a Rooibos, no actually, make me Patisserie and Boulangerie and artisan breads at a Five Roses. This will be good for me, as I also markets. need to take a Grandpa.” (*ask me and I’ll happily translate for you, or ask your South African 5. Yoghurt is either low-fat or low-fat AND friend). sweetened. (Since then, I discovered THE yoghurt – plain but so delicious from Woolworths) 10. Men with gun standing in front of ATMs. One time, I went to an ATM to withdraw cash, I spot6. The term “now now“. Once a South African ted two men in uniform looking really fierce and kept me waiting two hours after my work shift, they had these long guns. I thought there was a because she had said: “Oh I have something for hold-up or something hectic going on! I ran away you. I will give it to you now now.” Now in South in panic only to be told it’s for security/protecAfrican terms is not always immediately. It means tion/safety. Phew. in a few minutes (African time). Now now, on the other hand can mean anything (and so I’ve been Visit www. to find out told by my fellow South African friends) between more about her travels and discoveries! now, tomorrow, in two weeks and never. You’ve | Issue 31

DISCOVER | Issue 31


& you could be wearing







Competition valid 1 - 29 February 2016. Terms and conditions apply. EXCLUSIVE TO COL’CACCHIO.

Not for Sale Persons Under the Age of 18. | Issue 31


Time to win some competitions! Winners announced 28 February 2015 | Issue 31

Comp 1


In honour of Valentine’s Month, Win a T-Shirt or Tote Bag of your choice from Fox & Dash. DETAILS: One lucky reader can win a T-Shirt or Tote Bag from the ‘A Love Supreme’ collection on Fox & Dash. All you have to do is visit and let me know which design you want to win. HOW TO ENTER: Email with your full contact details and use ‘Fox & Dash’ in the subject line. Don’t forget to let us know which design you want to win. Entries close 28 February.

Fox & Dash We’re a crew of pirates, sailing the high seas of creativity, on the hunt for the greatest designs we can possibly find! Kinda, but it’s true. We have a keen eye for design, and an even keener mandate to help up-and-coming, and established designers create and sell amazing things. | Issue 31

Comp 2


Three lucky readers can win a 2016 Entertainer App. DETAILS: Three lucky readers can win a 2016 Entertainer App and be privy to thousands of buy one get one free deals all across their city. HOW TO ENTER: Email with your full contact details and use ‘The Entertainer’ in the subject line. Don’t forget to let us know which city you are from. Entries close 28 February.

The Entertainer The Entertainer is full of exciting Buy One Get One Free offers for restaurants, beauty salons, health & fitness, leisure activities and many more. To make it even better our offers are always Buy One Get One Free, valid 7 days a week (excluding public holidays) and all year long! | Issue 31

Comp 3


One lucky reader can win two bags of coffee from The Portland Project. DETAILS:

The winner will receive 2 x 250g bags of coffee (Ethiopian - Bebeka. Natural Process Geisha) from The Portland Project. This coffee was used in Nationals and won Best Espresso and Best Signature drink. HOW TO ENTER: Email with your full contact details and use ‘The Portland Project’ in the subject line. Entries close 28 February.

The Portland Project Portland has been founded on the simple mantra of “Bringing the best the coffee world has to offer, to your doorstep”. To help both professionals and novices alike, bring out the best in their coffee. It’s all about the best possible experience for their customers. | Issue 31

Comp 4


Four lucky readers can win a R100 voucher each to use at Cape Coffee Beans HOW TO ENTER: Email with your full contact details and use ‘Cape Coffee Beans’ in the subject line. Entries close 28 February.

Cape Coffee Beans Cape Coffee Beans is an online store dedicated to South African coffee lovers. We believe that great coffee isn’t only for coffee shops or restaurants but to be enjoyed at home, at the office or anywhere you happen to be. Our goal is to provide you with everything you need for that delicious cup and to help you along on your coffee journey. | Issue 31

Comp 5


Win a single block ice sculpture to the value of R6000 HOW TO ENTER: Like the Ice Art Facebook page: and comment on their page with ‘I want to win an Ice Sculpture with Ice Art and Flat White Magazine.’

Entries close 28 February. Only valid for Cape Town residents T’s & C’s Apply: For more details contact Ice Art, 076 824 6721, 021 - 511 1060 or

Ice Art Welcome to the sub-zero, polar world of Ice Art. Based in South Africa, we specialise in high quality, hand carved ice creations ranging from ice sculptures to ice bars, ice product replicas, ice lounges, large scale ice installations for events and launches, live ice carvings on site with chisels and chainsaws, elements frozen in ice, logo ice sculptures, backdrops and scenery for film shoots, ice serving stations for buffets and banquets, shooter luges, ice sculpture fountains, ice curtains and many other creations. From the larger than life size ice sculpture replicas and ice bars, all the way through to intricate individual table centrepieces - you name it, we can create it in ice, ice baby! | Issue 31

the end

Do you want to advertise with us? Email Christine on | Issue 31