Issue 41 December 2016

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Relaxation and Exploration at Club Mykonos

December 2016 Issue 41

ed’s note “For last year’s words belong to last year’s language And next year’s words await another voice.” ― T.S. Eliot

What? The last issue for 2016? How did we get here so quickly. As I write this my eyes wander to my 2016 goals stuck on my wall. My main goal was to read more, write more, and laugh more. Yeah, I did those in abundance. Underneath, my sub-goals, I’ve ticked four out of six. Not bad. Do you write goals each year? I always do. Most of the time they end up changing, because the year always throws things my way that I never expected. But that’s okay. It’s still good to have goals, whether they end up changing or not. And with that, I’m looking forward to 2017. This wasn’t the easiest year - as I’m sure many of you will agree. But I’d like to start off the next year on a positive. So, let’s celebrate each day as the year comes to a close. Eat, drink, play, and act the fool. Love lots and hug more. What are you most looking forward to in 2017? Thank to you all our readers and contibutors who made 2016 possible. I couldn’t have done it without you. 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

@FW_Concepts FlatWhiteConcepts | Issue 41


Tried and tested! Delicious! | Issue 41




Summer on a plate. Method

For the pan roasted corn

1. Heat the olive oil in a pan and add the corn. Season with cumin and paprika and fry on a high heat for several minutes, tossing the corn over all the while. The corn should still be crunchy and with a firm bite. Season with salt and freshly ground black pepper. Set aside to cool.

• 1 tablespoon olive oil • ¾ teaspoon ground cumin • ½ teaspoon smoked paprika • 2 ears fresh corn, shucked For the salad • Half an English cucumber, deseeded • 1 of each red, yelllow, orange sweet peppers • 200g cherry tomatoes, halved • Handful baby pink radishes, thinly sliced • 3 stems spring onions, diced • 1 red chilli, membrane and seeds removed and finely diced • Handful fresh mint and flat leaf parsley, roughly chopped • 250 - 300g halloumi cheese, sliced • 2 tablespoons lemon juice • 2 tablespoons extra virgin olive oil • Salt and black pepper

2. Slice the cucumber into half moon shapes. Dice the peppers into small jewel-like cubes. Place the cucumber, peppers, tomatoes, radishes, spring onions, chilli and herbs in a large mixing bowl. Once the corn has cooled to room temperature, add to the salad. 3. Heat a drop of olive oil in a non-stick frying pan. Cook the halloumi for about a minute on both sides until golden brown. Season lightly with salt a spritz of fresh lemon juice.

4. finish, season the salad with salt and pepper, drizzle with the 2 tablespoons lemon juice and olive oil. Toss together. Transfer the salad to a Note: Cucumber is mostly water so remove the serving platter and top with the halloumi. seeds to prevent the salad becoming watery. If you don’t, it’ll dilute the flavour of the salad and Bibby’s Kitchen @ Thirty Six as you can imagine, ‘corn soup’ is quite unattrac- tive in a salad. Serves Six | Issue 41

taste | Issue 41

We chat to chef, TV personality and magazine editor,

Justine Drake.


What are you best known for?

Breakfast in the Drake household?

Probably eating, drinking and generally being merry… and perhaps my BBC show, Just Cooking in association with Fresh Living. Hopefully for just being me, on TV and in real life

Lots of tea. Then, full cream yoghurt with fruit and seeds at the office for me, nothing for Marc, oats with honey and yoghurt for Flynn (4.5 yrs) and fruit salad or baked beans on toast for Trixie-Rose (9). Anyone would think it was a hotel!

How do you find the time to do so much?

What’s your guilty pleasure?

I really do have great teams alongside me on both Pick n Pay’s Fresh Living mag and the TV Sauvignon blanc or a good unwooded chardonshow. That, and the fact that I am a bit of a nay and cheese - not necessarily together. I workaholic. don’t really have a sweet tooth at all.

Congratulations on the 100th issue of Fresh Tips on how to eat healthy on a budget? Living Magazine – how did you celebrate?

• Stick to 3 meals a day – no snacking. With loads of bubbly and a huge cake to start. • Bulk up meals with whole grains. Then we all went out for a wild dim sum lunch • Eat fruit and vegetables in season – they’re fuelled by too much wine and many life affirm- cheaper, have a higher nutritive value and they taste better. ing hugs and kisses.

What three items are always in your fridge? Top three restaurants? Full cream yoghurt, milk and fruit for the kids. Ooooh, not so easy to choose. The Pot Luck Club for innovation, Sundoo in Sea Point for delicious Anchovies, tomatoes and feta cheese for me. curry in tapas portions, Don Armando in Green Do you have a weekly routine or do you Point for killer steak. I could go on. It really depends on who I’m with, what the weather is like, wing it? time of day... I am not very good at routine – it makes me feel slightly trapped and panicky. So, other than the If we were to find you at a café where would kids’ extra-mural activities and my 3 x a week it be? non-negotiable gym visits, I wing it! I don’t really do coffee shops – don’t have the time. And if I make the time, then I tend to do What is your go to meal? it in the afternoons and have a glass of wine inSpaghetti bolognaise – it never fails to comfort. stead. I love a post-work drink at The Stack in Gardens! | Issue 41

taste We chat to Benike, the founder of I Love Foodies. One of my favourite Cape Town food blogs... | Issue 41


How did I Love Foodies come about and me, she’s also an actress and a model, but has always given me her continual support and has what is the basic premise?

unwillingly been catapulted into the foodie I Love Foodies originally started out as a mere world! I couldn’t do any of this without her by platform for me to combine two things I really my side. Guilty food pleasure: Homemade low like doing – writing and eating. I mostly did this carb chocolate and whiskey cookies! for myself, to find my voice and my own unique and more colloquial writing style, after years of Then there’s my good friend Drue, who, with academia. But I Love Foodies, as it now exists, is her nutrition background, has the most amazing the project of a broken heart – as so many crea- insights into the world of healthy living – plus she’s a genius in the kitchen! She’s also incredtive endeavours seem to be! ibly marketing-oriented and business savvy, so Its basic premise is to combine three elements it’s great to be inspired by her drive! Guilty food of the restaurant world – finding a good restau- pleasure: Nachos or anything chocolate! rant, finding good specials, and reading up on reviews and launches – on one platform in a Finally, there’s Marieke, the master photographer! Marieke contributes regularly to the site neatly organised way. and brings her own unique writing style to it, which is so great to have. And, of course, she’s How has it grown from conception? snazzy with her camera, which is always fantasI had originally planned the restaurant directory tic! Guilty food pleasure: The Creamery in Sea and the specials listing to be the main focus of Point, especially as a treat during Sunday strolls the site, with the reviews as an addition to that. along the promenade! But turns out it’s the reviews side that has really taken off in ways I could never have imag- And then, of course, there’s me. I write, edit, ined. I’ve been absolutely overwhelmed – and photograph, attend events and reviews, and do so tremendously blessed – with the response all the boring behind-the-scenes stuff. But I’m and interaction I’ve received from both the res- also a full-time actress and a model, so sometaurants and the diners. The site has expanded times juggling those all can be hard – but so rewarding! And my guilty food pleasure? Hmm. in ways I never thought possible! Marzipan. I love marzipan.

Tell me a bit more about the team - includYou do a lot of collaborations - are you ing each member's guilty food pleasure. working with anyone at the moment? and It’s been very much a one-woman show for a how can others get involved? long time, but I’ve managed to build up a lovely group of contributors over the last few months, who help me out by attending events, doing reviews, writing up features, and really just offering their time and support to listen to my gazillion ideas and contributing great ones to the mix!

I love collaborating with other influencers – writers, foodies, bloggers, photographers! I think it’s a beautiful thing when we can all help each other grow and achieve our dreams, so that’s definitely something I’ll always continue doing. I now have this amazing platform, and it’s so perfectly designed to share the love!

There’s my sister, Sabine, who has been an absolute gem in my I Love Foodies journey. Like I’m not collaborating with anyone specific at the | Issue 41


a Friday or Saturday night it’s actually a pretty chilled spot. I’d generally try to go there for their Tuesday evening special or their Sunday lunchtime events so we’d be having what’s on offer there, but at any other time it’d probably be one As to how others can get involved – just pop me of their meaty dishes (they do meat really well). an e-mail! I’m always happy to feature articles We all have a healthy appetite! and recipes by talented individuals and keen to hear ideas. The one requirement is that I only Where can we follow I Love Foodies? do original content for features, so if that’s your thing I’m more than happy to chat. Everywhere (heehee)! We try to post different things on all social media, so Twitter is very focused on promoting specials and live event Your top three breakfast spots. tweeting, Instagram focuses on everything that Hmm, keeping it city-based I’d say the Compa- looks amazing but we’re super picky so not eveny’s Garden Restaurant coz I love the setting, rything will go up there, and Facebook is a little Bootleggers in Sea Point coz it’s a great spot to bit the best of all, though mostly focusing on rework and eat, and Tashas at the Waterfront coz views and events. But probably the best way to it’s just so pretty! not miss a thing is by signing up to our mailing list. We send out a weekly newsletter so you’ll get all the latest events, reviews, and recipes Your top three lunch spots. straight in your inbox. I’m out and about a lot so I’ll probably choose something quick and easy. So I’d say Yours Truly Twitter, Instagram, Facebook: @ilovefoodiesct for a great sandwich, Culture Club Cheese for Website: soup or pork belly (yum), and Slug and Lettuce on Kloof Street for their out-of-this-world Bant- Visit our website and sign up to our newsletter on the mailing list sign-up sheet in the sidebar. ing-friendly mushroom burger! moment, but the team I probably work with the most is InstaEats Cape Town. They’ve played such a huge part in my journey over the last year!

Your top three dinner spots.

Photo credit: Kass Photography Instagram: @kassphotography

I love dinners! My favourites here will change according to occasion and you’ll often find me at a little sushi spot in Sea Point, but for a more chic vibe I’d say NV-80 for the best steak, Mezepoli for their delicious tapas, and Mondiall coz I just really like them!

If the I Love Foodies team could be found at any cafe, where would it be and what would you be having? Village Idiot! Ok, so not really your café vibe, but this is definitely my go-to spot for anything foodie or fun related. And if you’re not there on | Issue 41 | Issue 41

Win a hamper from MoonBean. See our competition pages for more. | Issue 40


We chat to Antoinette, co-founder of MoonBean...


What is the background of MoonBean?

Nicki is our office manager, and Lone is our production manager, supported by Veronica and MoonBean came about in December 2013, Lavenda who are her team in the kitchen. when Dean and I had just moved back to Cape Town from New Zealand. We were inspired by the healthy alternatives available overseas and What is your most popular product? wanted to create something of our own to grow and nurture that could have a positive impact on The Double Chocolate Macaroons! Who can others and empower each and every member ever get enough chocolate? of our MoonBean family. We make raw, gluten free plant based treats, and have just launched What is the first product that you ever our Superfood Coffee Blend that is a fantastic made? way to jump start your mind and body in the morning! We started experimenting in my mom's kitchen

Love the name, tell me more.

with chocolate and vanilla macaroons.

Where can we find your products?

Dean's idea! We wanted a name that was unique and did not already have connotations to it, so Our products are available online to buy at that we could create our own., and can also be found at, as well as on What is MoonBean's vision? You can also visit all Wellness Warehouse stores, most good health MoonBean is a passion project born out of the shops and selected Spars across the country. need in South Africa for healthy alternatives that don't compromise on taste. Our core aim is Lastly, if were to find the MoonBean team to provide our customers with delicious treats at a cafe, where would it be and what would that are allergen friendly and makes one feel you be having? energized and satiated. We would be at Vredenhof Organic Farm, sipping on their delicious herbal teas made using herbs from their own garden and eating vegan Dean and I founded MoonBean, and have a pizza! wonderful MoonBean family working beside us.

Tell me a bit more about the team. | Issue 41

taste | Issue 41

A Skinny Scoop Recipe


Peanut Butter & Coconut Milkshake Ingredients

• 175ml tub skinny scoop Peanut Butter Zoey flavour • 200ml unsweetened almond milk or full cream cows milk • 2 tsp desiccated coconut • 1 Tbsp raw peanut butter • 1 tsp raw honey • 2 block ice • 4 blocks of Lindt 85% chocolate, melted • 1 tsp lightly toasted coconut flakes


1. Place all of the ingredients except for the chocolate and coconut flakes into a blender. Beat until smooth. 2. Serve immediately with melted chocolate and coconut flakes. Recipe and photography: Gabriella Esposito Food Stylist: Megan Daniels | Issue 41

CULTURE CLUB CHEESE is Cape Town's largest artisanal cheese shop and fermented foods hotspot. With 80% local and 20% imported cheese, husband and wife Luke and Jessica are seeking to turn Cape Town into South Africa's cheese capital. We find out more...

Take us through the prem- cuterie, condiments and lots ise of Culture Club Cheese. of store cupboard and giftbox

essentials. We supply CapeLuke (my husband) is a cheese- tonians with beautiful cheese maker, monger and affineur towers and gift hampers for from the UK, who has made all celebrations. cheese all over England and worked with the world's big- We have a restaurant with gest names in cheese whilst honest, local food and free working as cheesemonger at wifi - from pork belly to roast London's most prestigious lamb salad, and famously, the cheese shop, La Fromagerie best sandwiches and toasted cheese sandwiches in South for several years. Africa. We spent 2014 travelling SA to meet the makers, and proudly You're from the UK - how sell only the best of South Af- does the cheese culture difrica's handmade cheeses from ferent from South Africa? grass fed, happy animals. In the UK cheese is part of We work with suppliers who life. Growing up, you know a are motivated by the qual- cheesemonger in the same ity, integrity and provenance way as you know a butcher of their product, focusing on or a baker. Here cheese has hand crafted, preservative- only really been part of the free creations from small pro- supermarket culture, which ducers. involves a lot of processed, additive riddled cheese from We sell cheese, bread, wine, hormone and antibiotic ridbeer, Deluxe coffee, char- dled animals. This is changing | Issue 41


- since particularly Cape Town is experiencing a phenomenal foodie revolution - there has been huge focus on back to basics - handmade produce from ethical suppliers. It's really wonderful to watch this grow so fast.

Take us through your fermentation lab. We are mad about fermentation process - hence the cheese. We also pretty much ferment anything that walks down our stairs. We have a constant supply of Kefir, Kombucha, Sauerkraut, Kimchi and our gut shots. All of these are heavily probiotic and act as a buffer for our guts against the onslaught of stress and chemicals in our environment. We swear by them. We have a kefir smoothie bar, with buffalo, Jersey cow and goat's milk kefir and adding delicious fruits to send in the troops of good bacteria to replenish your gut.


and cheese, MCC and cheese, Valentine’s boxes, and our free delivery has made life easier for people! Also, our wedding cheese cakes are becoming hugely popular. People are starting to look away from sugary, gluten intense wedding cake to have something that looks a bit more unique - and that lasts for both dessert and cheese course, as well as providing late night nibbles for dancing feet!

Most popular breakfast and lunch meal? Our most popular breakfast would be our DIY - you can literally build your own breakfast from 20 ingredients, including our in house gluten free bread, extremely free range eggs, gluten free bangers, smoky baked beans to our in house fermentation lab products and cheeses.

Most popular product in Who is your barista and your shop? what coffee do you serve? Our gift hampers are kicking off, particularly in the run up to Christmas. I have attached a pic of our Ultimate foodie luxury Christmas Hamper - we have hand selected the best artisanal handmade food produce from around the country - this has already been very popular. We also do tasting boxes - wine and cheese, beer | Issue 41

Our barista is the marvellous Tapiwe - people come far and wide for his flat white - for which we use Deluxe coffee. He's an unusual barista - since he has a welath of knowledge of cheese too!

215 Bree Street 021 - 422 3515

taste | Issue 41


A Very Merry Christmas

My day at Beerlab...

Ever since I can remember the legal age of 18, I’ve been drinking beer. It’s just one of those things that by default as South Africans, we generally tend to do. Not to reveal my age, but back in my day we didn’t have much choice. It was either Castle Lager or Lion Lager or Black Label… The traditionally produced beer from SAB was all that there was. We didn’t know of anything else and we didn’t care.

variety of local and internationally produced lagers, pilsners, ales and stouts. There really is something for everyone’s taste.

As a creative person, I often look at things and wonder if I would be able to recreate them, and beer was no exception. But first, I needed some education on the matter. I went online and discovered that The Beer Lab offered a beginners Partial Mash course on how to brew beer from But now, things have drastically changed. The scratch which was exactly what I was after, so I craft beer scene has exploded and we currently eagerly enrolled in one of their classes. have more choice than ever before. One only has to take a short trip to the nearest liquor After arriving and a few quick introductions, we store to see the refrigerators filled with a huge were taught about the ingredients and the the- | Issue 41


ory behind the process of brewing. From there, we moved into the lab where we received the full experience. Adding the various elements correctly, boiling, sparging, chilling, aerating – we did them all. And by the end of the day we had witnessed how a few simple ingredients had transformed into a large batch of liquid that we could take home, and which would eventually ferment into drinkable beer in just under a month.

to what I was drinking.

Apart from what I had produced, I had also gained a vast amount of knowledge from the course. Sure, I had heard terms like hops, barley and malt before and had always known that they were a large part of the brewing process. But I had never known what they actually were or what they looked, smelled and tasted like. After arriving home later that day, I did what was most appropriate and cracked open a beer that I had recently bought. Immediately I recognised the strong scent and taste of the hops therein. It was as if, up until this point, I had been drinking beer blindly my entire life. Now I could actually identify the specific nuances of the beer itself and for me, it certainly added a new level of appreciation

Many thanks to Lynnae Endersby at The Beer Lab for allowing me this opportunity. To Nick Birkby for all the knowledge that he imparted onto us. And to everyone else who partook and made the day so memorable.

My mission was accomplished. I had recreated something that I had always wanted to. How good was the beer that I made do I hear you ask? Well, that I’ll only be able to tell you in a month’s time. But so far with 20 litres of beer fermenting in my kitchen, it definitely seems as if I’ll have a very merry Christmas…

The Beer Lab holds Partial Mash courses like this every Saturday. Due to its popularity, it gets fully booked quite quickly so booking in advance is essential. See their website at or email to find out more and to make a reservation. By Warren Bernard | Issue 41 | Issue 41 | Issue 41

Please note: prices may change.

taste /create


Gift Voucher from Coffee Capsules Direct Give your friend a wonderful gift. Wide selection of coffees available. Selling price: From R50 Available at

Yama Cold Brew Drip Tower Cold brew coffee is all the rage, both abroad and in South Africa. While ready to drink, bottled cold brews are becoming more pervasive and popular, some of the most diligent home baristas seek to make delicious cold brew themselves. While you can get some decent results with basic immersion, some of best cold brews we’ve ever tasted have been made with the Yama Cold Drip Tower. Selling price: R3,999 Available at

Brass Pressure Guage Clock A vintage brass pressure guage repurposed into a wall clock. Weight: 1kg Dimensions: 18.2cm (w) x 5cm (l) x 22cm (h) Selling price: R1450 Available at | Issue 41

Please note: prices may change.

taste /create


The Duchess was created for the conscious consumer - the healthy, successful and discerning individual. Whether at a business lunch or being the designated driver, for personal or religious reasons, The Duchess offers you the choice of a sugar-free, calorie-free, and hangover-free refreshment. Selling price: R109 for a pack of 4 on Yuppiechef Visit for list of stockists:

Isabella Blend Isabella’s Coffee Blend (named after Mikhael’s firstborn who decided to arrive the very week her dad first released his coffee blend to the South African market) is a 100% premium quality washed Arabica coffee, freshly roasted in South Africa in a state-of-the-art coffee roaster. Selling price: R83.50 - R299 Available at

Fabricate Gift Vouchers Gift vouchers available in store. Fabricate is a gift shop which stocks over 80 local designers.With products ranging from stationery, jewellery, home-wear, textiles and much much more. Selling price: Your choice! Available at First Floor, Gardens Shopping Centre | Issue 41

Please note: prices may change.

taste /create

The Coffee Lover Gift Box

Coffee lovers, finally a gift for you! Zestly have sourced five local, complimenting coffee related products that are guaranteed to impress. Hand-Picked and hand-packed in a beautiful box ready to gift or enjoy yourself. This is the ultimate coffee lover gift. Includes 5 thoughtfully curated products, a “Meet the Makers” leaflet with product details. Selling price: R390 (R365 pre-launch special) Available at

Balancing Cleansing Bar This cleansing bar is gentle and moisturising enough to be used daily on both your face and body. Nifty, eh? Enriched with French Yellow Clay that detoxes and lightly exfoliates your skin without drying it out, making you feel like you’ve been licked clean by kittens. Scented with sweet orange, bergamot and neroli, this cleansing bar was created to bring balance to both your body and mind. Selling price: R100 Available at

Almond & Cereal Crunch 25g I’m obessed with these at the moment (I literally have one a night). Bran cereal, almonds and coconut oil, coated in 70% dark chocolate. Selling price: R11.95 Available at most Woolworths stores | Issue 41

Please note: prices may change.

taste /create

THINGS WE LOVE Rich Coffee Scrub

This coffee scrub is loaded with antioxidants and their delicious and aromatic blend exfoliates and hydrates your skin, leaving it feeling silky smooth. It nourishes, tones and brightens your skin while you enjoy the fresh smell of coffee. Selling price: R55 Available at

Carrot Cake Moist freshly grated carrot sponge with hints of cinnamon, finished with our famous cream cheese icing. Selling price: From R335 Available at

Polaroids Each print measures 90x105mm, on lasting 250gram premium photopaper that wont fade, polished off with a superb luster finish. Your Polaroids will also be packaged in their own custom boxes. Selling price: R5 each. 30 minimum. Available at | Issue 41

Please note: prices may change. Erhard Pinot Noir 2013

taste /create

With soils rich in limestone and growth conditions close to the ocean, all conspire to give this wine a unique character. It has a delicate fresh hay and voluptuous strawberry nose. Selling price: See website for details and stockists. Available at

Beerkit Muntons Hand-Crafted Smugglers Special Ale, 3.6 kg Makes 40 pints No additional sugars/enhancers/extracts needed. A true premium ale with a heady balance of aromatic hops and malty sweetness but beware, drink with care, as one glass begs another! With this range, the hard work is done for you, so you can make delicious world class beers without fear of failure. Selling price: R650 Available at

Wine Blending - Vergenoegd Origin Wines Personalised Wine Blending Experience: 40-60 minutes Includes a guided demonstration and a personally labelled 750ml bottle of your blended wine). Selling price: R200 Available at | Issue 41


Meet the team behind the beautiful and colourful sports brand, Spiritgirl

Tell us a bit more about your brand, Spiritgirl and how it all came about.

active and good spirited lives it is harder to do without some sort of commitment and a support group. We like to encourage all our followThe Spiritgirl ethos is to maintain a healthy, ers to join our Spiritgirl tribe for their motivabalanced and spirited life. It’s difficult to find tion. balance these days and we hope to encourage women out there to enjoy exercise and to feel Our signature designs are bright, colourful and fun. They remind us never to take ourselves too great about themselves. seriously and motivate us to get out there and Despite the fact that we all want to live healthy, enjoy life. | Issue 41

Rochele and I met working at an events company 8 years ago and instantly became Spirit Sisters. We’re both huge yoga fans that enjoy an active outdoor lifestyle. We always dreamed of starting our own business incorporating things we have a passion for…our love of nature, yoga, surf, skating and design. In 2014 we realized there was gap in the market for funky uniquely designed leggings for the eco conscious women. We hunted down the perfect recycled fabric that has a four-way stretch, is light weight, wicks from moisture and has a UV protection in. Before making a final decision we had to test them out in a studio environment and we fell IN LOVE with the product. The four-way stretch fabric gives you complete freedom of movement, while the flattering design hugs the curves of your body. That means no more uncomfortable ‘digging in’ or over exposing and the double layered gusset prevents the-err “camel toe”.

How do you come up with these fun designs, and which has been the most popular? Rochele is the design guru…. with some of my influence of course! Designs are inspired by travel, far away places and love of nature. Tropical Bliss is our most popular, which is our personal favourite too.

Can you tell us a bit more about the eco awareness side to the product. Recycled PET (Polyethylene terephthalate) is used in the majority of our fabric. Unlike polyester, recycled polyester uses PET as the raw material. This is the same material that is used in clear plastic water bottles, and recycling it to create the fabric prevents it from going to landfill. The steps involved in the production process are as follows. | Issue 41


• The collected PET bottles are sterilized, dried and crushed into small chips. • The chips are heated and passed through a spinneret to form strings of yarn. • This yard is wound up in spools. • The fibre is then passed through a crimping machine to create a fluffy wooly texture. • This yarn is then baled, dyed and knitted into polyester fabric. Using more recycled polyester reduces our dependence on petroleum as the raw material for our fabric needs. Energy needed to make the PET is less than what was needed to make the virgin polyester in the first place, so we save energy.


and enjoy taking in the sun on the beach.

Where can we buy your products? On our website:

You can also buy our products at various outlets and online stores: • Yogalife - 127 Waterkant St, Cape Town • Expression on the Beach, Muizenburg, Cape Town • (KZN) • • Arora Active Avalon, NSW, Australia

You're all about living a happy and healthy

Diverting PET bottles for this process reduces lifestyle - what are your top 3 healthy tips? landfill, and thus less soil contamination, air and water pollution. • Maintain the balance and stay hydrated • Workouts should be fun. Ask a friend to join so Another benefit is that the garments created you can motivate each other from recycled polyester can be recycled again • Start your day with a workout and again with no degradation of quality, allowing us to minimize wastage. This means garment If we were to find you sitting at a cafe, where manufacture could potentially become a closed would it be and what would you be having? loop system, polyester could forever be reused and recycled. Jarryds in Sea Point enjoying a Soy Flat white or

Tell me a bit more about your team.

Baseline Coffee in Woodstock near our office. They have THE BEST iced tea in town.

We’re two spirited sisters from Cape Town with a love of adventure and a passion for travel. We’re fortunate enough to celebrate the ethos of the brand as much as possible. If it’s a beautiful day we try and escape the office for a quick SUP or yoga session to refresh the soul. Rochele is from Kommetije and has spent a majority of the past few years working abroad on yachts, travelling, swing dancing and practicing yoga. I also worked on yachts and travelled the world before settling down to have a family. I love spending time with my beautiful kids, husband | Issue 41 | Issue 41

create We chat to Chelsey from Feat. sock co. The company that has made socks cool again!

What is Feat. sock co.?

How did the idea come about?

FEAT. sock co. is a bespoke sock company based in Cape Town. All of our socks are designed and produced in Cape Town with a focus on high quality, supporting local industry and bringing some fun and playfulness to people's lives and wardrobes.

I started the business 4 years ago with one of my best friends, when we decided to turn our friendship tradition of gifting socks into a business. We noticed a growing trend in playful socks and thought it was the perfect time to start it. We loved the idea of introducing a fun new product that supported local industry too. | Issue 41


Tell me a bit more about the team, and what I see, other times I have friends and customers do you do when you're not creating socks? suggesting awesome ideas that I can't ignore. The team began as myself and my friend Alison who started the business with me. Earlier this year, Alison decided to move on to other pursuits, so now I'm a lone ranger. I share a studio in Muizenberg with another local brand called Sparrow Society, and we have a lot of fun sharing the space. When I'm not working I spend time with friends and family, usually enjoying the beauty of nature that surrounds me in the Southern Peninsula where I live and work.

There are also times that I design little scenes based on places I have been or want to go to. It's all very playful and I try not to overthink it too much, but rarther let the playful essence of the brand steer my design direction.

Where exactly do sock partners go when they go missing?

I like to think that they're having some neat adventures somewhere. I think maybe they get so inspired by the lovely adventures their wearers Which has been your best selling sock so far? take them on, that they just decide to disappear on their own sometimes. Our best selling sock ever has been the Liquorice All sorts sock that we released this year. If we were to find you at a coffee shop, where

would it be and what would you have?

Tell me about the name.

One of my favourite cafĂŠs is Four & Twenty in FEAT. is short for feature, as we wanted to create Chelsea Village, Wynberg. I don't drink coffee socks that stand out as the feature of an outfit. myself (shock horror), but I'd probably be having We also like how it's a little play on words. a pot of peppermint tea and a delicious slice of their cheesecake out in the little back courtyard.

How do you come up with your designs?

Sometimes a design springs up from something

Visit | Issue 41


Getting to know our readers!

We chat to Cindy Alfino Mommy and Lifestyle Blogger | Issue 41

What are you watching at the moment?


What are you most proud of?

I’m absolutely loving Parks and Recreation - I am Raising three kids and not giving up yet? about half way through the whole show. But my husband doesn’t watch that with me, so we’ve What is your guilty pleasure? been watching Black Mirror together - It’s insane what technology and humanity can do wrong! Nik Naks! And wine. And dark chocolate.

What are you reading?

If a movie of your life were to be made - what would it be called, who would play you and Gone Girl. I know this is old news, but I have seen what would the soundtrack be? the movie and now have the chance to read it through my book club. When I watched the movie I thought the chick was crazy, but now reading the book I totally understand her. I could be her. Scary.

Three items always in your fridge.

Going Backwards - because I feel like I’m doing my life in reverse (all the responsibility first freedom later). Maybe Amy Shumer as me. Can’t think of a sound track, but it would definitely be a comedy of errors movie.

Last picture you took with your phone?

Hmmm, it used to be milk, cheese and garlic. But now it’s garlic, date balls and fun-free mayonaise. My daughter lying on the couch after a long day at school. I just had to capture how old she looked What did you have for breakfast? otherwise I’d never believe it! Usually I skip breakfast, but if I have the time it Your top five famous dinner guests? would definitely be bacon and eggs with all the trimmings - including steak and chips! Heart at- I cannot think of a single person I’d like to have tack on a plate. over. I feel like they’d all be too superficial and it would be a sucky evening. I’d much prefer to What is your dream profession? have my fave girlfriends over instead. I know that it’s technically not a profession, but the only thing I’ve ever wanted to be is a mother. I have never really had a certain niche or job that I have desired or grafted after. What I am doing now (running my own insurance brokerage) is pretty awesome though, so I’d say I was living my dream of being able to work and be home for my kids when they need me.

Which websites do you use as part of your daily routine? A couple work websites, Google, my blog backend, emails and Facebook.

What cafe are we most likely to find you at? 61 and ATE, it’s close to my office but far enough

If you could trade lives with one person for away that I can think without the phone ringing just one day, who would it be and why? every two minutes. My husband. It would be awesome if we could spend a day in each others shoes - It would make us appreciate one another so much more! | Issue 41


We visit | Issue 41

Photo credit: Warren Bernard,

Club Mykonos


A slice of Greece on the West Coast | Issue 41

When I lived in the U.K, I did a lot of travelling around Europe. The place that stood out to me the most, was Greece. I felt an instant connection with the country, and swore that one day I’d be back (to retire?). But then, life happened, and I found myself living in Cape Town. It was a good move, and one that I will never regret. But when I was invited to visit Club Mykonos, a slice of Greece on the West Coast, I couldn’t resist. And the moment I stepped into the resort, I was transported back to my favourite country. A place where time slows down. We arrived at the resort at midday on a lovely Summer’s day. As the air brushed my face, I felt a shiver of anticipation and the sensation of a slowing down in time. For once, I felt the seconds pass by as slowly as my mind made possible. With each movement of the ticking clock


I allowed myself to feel the moment instead of wasting and wishing it away. Club Mykonos is located on the serene shores of the scenic Langebaan Lagoon. This premium resort offers guests three tasteful accommodation offerings from the three star Athenian Cascades and Terraces units to the elegant comfort of the four star preferred units. It’s the sort of place that would suit both couples, friends and families alike. We were fortunate enough to stay in a sea-facing room. This meant that, even when the wind howled around us, we could still sit outside and enjoy the view from our protected porch. The self-catering cottage was beautiful, and included a fully equipped kitchen, two bathrooms, a lounge area, two bedrooms, and a braai area. | Issue 41


On our doorstep was the communal braai area, curry I had at Dockside Café - most definitely one the pool and play area, and, of course, the wide of the tastiest curries I’ve had in a long time. open sea. I would go back to Club Mykonos in a heart beat. If you’re looking for a long-term holiday, then But I’d stay longer. We spent a lot of time inClub Mykonos is the place to visit. They have a volved in two things: relaxation and exploration. car wash, a laundry room, a gym, a spa, day trips But there’s always more relaxing and exploring to on offer, boat cruises, and many other activities. do. I’ll have to go back - to the place where time We were there for two nights, and it definitely moves slowly... wasn’t enough. A big thank you to Club Mykonos and West Coast And, while you have the option of bringing your Way for having us. own food (all the units are self-catering), you also have nine restaurants to choose from. We decid- Visit ed to have the best of both worlds, making some of the meals ourselves, and going out the other Find Club Mykonos on the West Coast Way Foodtimes. The two restaurants we ended up at were ie and Scenic Routes. Find the 101 things to see Dockside Café and Lounge, and Marc’s Beach Bar. and do in the Cape West Coast here: The stand out meal for me was the Cape Malay | Issue 41 Photo credit: Warren



LOKAL is a curated collective guide to all your favourite local brands & small businesses! #LoveLOKAL Twitter: @LOKALza Facbebook: lokalZA Website: | Issue 38


NOTE ABOUT COMPETITIONS: It’s a very busy time of year. So please expect some delays in getting your prizes. Winners will be anounced on 27 December, unless otherwise stated. Good luck! | Issue 41

Comp 1


One lucky reader can win a cooler bag with six ice creams from Skinny Scoop. HOW TO ENTER: Email your name and contact details to with the subject line: ‘skinny scoop’ Winner announced: 27 December Skinny Scoop protein ice cream is a guilt free treat made with no added sugar and all natural ingredients. We have three available flavours that are presented in two sizes - 175ml and 500ml tubs: Vanilla Camilla, Afterdark Cacao and Peanut Butter Zoey. We sell our delicious ice cream at select Spars, Wellness Warehouse, deli’s, 24 hour convenience stores and gyms. Skinny Scoop is the perfect way to indulge without any of the naughty stuff! | Issue 41

Comp 2

win Win a hamper from MoonBean. • One packet of Superfood Coffee Blend (168g) • One box of Double Chocolate Macaroons (115g) • One box of Caramel Crunch Snackaroons (70g)

HOW TO ENTER: Email your name and contact details to with the subject line: ‘MoonBean Winner announced: 27 December WHY: MoonBean exists to help people feel great and connect with their bodies through pure healthy raw foods, and coffee. HOW: By making the best tasting, most nutrient-dense snacks and health drinks around that anyone can enjoy – no matter what your food preference or sensitivity. WHAT: We would like to change the perception that healthy living is time consuming, and restore it to being something that is a pleasure to do, whatever your lifestyle. MoonBean is an innovative health food company that is run in the most supportive and respectful way possible. It is owned and managed by people who strive to nurture one another, our MoonBean family and our customers. | Issue 41

Comp 3


Win a 2017 Entertainer Cape Town App. The Cape Town Entertainer 2017 App comes with a brand new product for free: Cheers! HOW TO ENTER: Email your name and contact details to with the subject line: ‘The Entertainer’ Entries close: 27 December

The Entertainer Founded in 2001 by Donna Benton, the Entertainer provides Buy One Get One Free incentive offers from well-known dining, leisure, entertainment, beauty and hotel brands across the Middle East, Asia, Africa and Europe. Packaged together and published as market-specific books and now as an award-winning App, the Entertainer has enjoyed phenomenal growth by virtue of a strong partner network, a burgeoning corporate loyalty business and a broad base of delighted customers. Today, the Entertainer offers 35 products across 40 destinations in 14 countries. | Issue 41

Comp 4


Win a 1kg bag of coffee from Morgan’s Deli HOW TO ENTER:

Email your name and contact details to with the subject line: ‘Morgans’ Entries close: 27 December

Morgan’s Deli - Morgan’s Deli is a place where you can come to relax in Blouberg. Serves great coffee, craft beers and music on beachfront. | Issue 41

Comp 5

win Two lucky readers can win two paperback copies each of Grey Magic One for you, one for a friend! HOW TO ENTER:

Email your name and contact details to with the subject line: ‘Grey Magic’ Entries close: 27 December

Grey Magic by J.T Lawrence Grey Magic began as a short story that featured in JT Lawrence’s anthology ‘Sticky Fingers’. But, as things generally go with witches, they tend to weave a particular type of spell and before you know it, you’re writing a whole book all about them … just them! And that’s exactly what happened with Raven Kane, the modern day witch that JT Lawrence’s ‘Grey Magic’ is all about. If you met Raven, you’d think she were just like you and me: same problems and challenges; not enough money, house needs fixing, no decent men to meet … except the one who knocks on your door to arrest you for murder! Ok, so maybe not quite like you and me! Let’s back up just a little bit here. Yes, Raven Kane is a witch. But you wouldn’t know it to look at her – she doesn’t fly around on a broomstick wearing… | Issue 41

win | Issue 41

the end

Do you want to advertise with us? Email Christine on | Issue 41

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