Issue 42 February 2017

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We visit the delicious Durbanville Hills

february 2017 Issue 42

ed’s note Welcome to 2017 And just like that, January is over. We’re very excited for the year ahead - a year where many changes will be happening for Flat White Magazine. This will be our last magazine for a few months. From May we’ll be bringing you bi-monthly magazines rather than monthly. We’re only a team of two, and instead of rushing to get a magazine out each month, we want to make sure we offer quality articles. The magazine is going to get a bit of a makeover. This includes a bigger magazine with better content and even better competitions. Thank you to everyone who has been a part of our journey so far. We’re excited for what’s to come.

“They always say time changes things, but you actually have to change them yourself.” ― Andy Warhol 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 42


TASTE | Issue 42


GLUTEN FREE ZUCCHINI AND BASIL PESTO SEED BREAD 6 Compelling reasons why you need to bake this • 6 eggs Gluten free zucchini and basil pesto seed bread: • ¾ cup Greek Yoghurt • freshly ground black pepper • Bread with hidden vegetables? Yes! • 2 tablespoons mixed seeds, for finishing • A flourless bread packed with protein and omega-rich seeds? Yip. We’re ticking the healthy and delicious box here. • Even if you’re not gluten intolerant, you’ll want to eat this bread! 1. Preheat the oven to 180 º C. Grease and line a • Who can resist basil pesto bread? 28cm bread pan with baking paper. • It’s quick, simple and freezer friendly. • Makes great low-carb toast for scrambled eggs 2.Heat the olive oil in a pan and sauté the zucand cheesy melts. chini until all the water has evaporated. Season with salt, pepper and oregano.



3. Stir through the basil pesto and set aside to cool.

• 1 tablespoon olive oil • 300g (about 2 cups), zucchini, grated • ½ teaspoon dried oregano • 3 tablespoons super green basil pesto (I use this recipe) • 1 cup almond flour (ground almonds) • 60ml psyllium husk • ½ cup mixed seeds, (pumpkin, flax seeds, sunflower and sesame), whole • ½ cup mixed seeds, ground in a processor until fine • 10ml baking powder • 5ml salt • ¼ cup parmesan cheese, finely grated

4. In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and parmesan. 5. Add the eggs and Greek yoghurt to the dry ingredients and mix to combine. 6. Lastly, add the cooled zucchini and stir through. 7. Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through. Bibby’s Kitchen @ Thirty Six | Issue 42

taste Coffee shops to visit in Australia From Sydney to Perth and back to Brisbane, here is a list of coffee shops Pippa Rowney, from Coffey & Cake, recommends you visit when you go to Australia...

Our coffee adventures began in Sydney. A busy city, bustling with commuters, workmen, and tourists‌ all in search of a good coffee. Coffee is not a luxury in Australia, it is a daily lifestyle, a necessity that is easily accessible on most streets.

Mecca Coffee Roasters | Alexandria | Issue 42


We spent a lot of our time in an area called Surry Hills. I fell in love with the quaint streets and architecture of this city suburb. The coffee shops were also just incredible so you will notice a few listed below from the area. When you visit Sydney don’t be afraid to extend your range outside of the inner city vibes. We found incredible coffee roasters and cafes all over the Sydney landscape. So here are a few you MUST get to when you visit Australia. • Artificer | 547 Bourke Street, Surry Hills | Facebook • Neighbourhood by Sean McManus | 16 Buckingham Street, Surry Hills | Instagram • Reuben Hills | 61 Albion Street, Surry Hills | Instagram • Mecca Coffee Roasters | 26 Bourke Road, Alexandria | Facebook • Single Origin Roasters | 28B Cranbrook Street, Botany | Facebook • Paramount Coffee Project | 80 Commonwealth Street | Facebook • The Copper Mill | 338 – 356 Mitchell Road, Alexandria | Facebook

The next stop on our trip was to visit family in Perth. Obviously I had scouted some places out before hand but with a bit of help from a few locals we ventured upon some absolutely incredible coffee shops.

Max & Sons | 140 Perth | Issue 42


Just down the road from where we were staying was our first coffee stop and from Nedlands, we found some winners in Subiaco and then a whole bunch in the city. We also spent two days in Freemantle, where we spent many hours huddled in the warm cafes of this Uni and Harbour town. • Elixir | 145 Stirling Highway, Nedlands | Facebook • Felix & Co | 160 Hampden Road, Nedlands | Facebook • Architects & Heroes | 25 Rokeby Road, Subiaco | Facebook • Small Print Baker & Coffee Maker | 125 St Georges Terrace, CBD | Facebook • DuoTone | 313 Hay Street, East Perth | Facebook • Max & Sons | 140 Perth | Facebook • Willie Wagtail |131 William Street | Facebook • Tiisch | 9B 938 Hay Street | Facebook • The Attic | 16 Bannister Street, Freemantle | Facebook

After a brilliant week in Perth we jet set back to the East Coast, this time up to Brisbane. Our time in Brisbane was not all our own, as Paul was working for a lot of it but we managed to get in some good coffee between meetings and on the road in the morning. Brisbane’s coffee scene made me very excited. Again with the coffee lifestyle, there is an evident grab and go culture.

Morning After | 57 Vulture Street | Issue 42


Coffee shops are smaller, not your regular spot to sit and get work done, but rather grab a quick coffee and a snack before heading back to the office. There certainly are those coffee shops on the outskirts of town, towards the suburbs, that you’ll find more moms with prams taking it easy in for the morning. Some of my favourite coffee shops around Brisbane are listed below. • John Mills Himself | 40 Charlotte Street, CBD | Instagram • Bunker Coffee | 21 Railway Terrace | Facebook • Morning After | 57 Vulture Street, West End | Facebook • The Single Guys | 2/2051 Moggill Road, Kenmore | Facebook • Blacksmith Specialty Coffee | 8 Bothwell Street, Mount Gravatt | Facebook • Dovetail On Overend | 85 Overend Street, Norman Park | Facebook • Dandelion & Driftwood | 45 Gerler Road, Hendra | Facebook We also spent a few days North on the Sunshine Coast in Noosa, and we then went down to the Gold Coast for a long weekend with family to end our 4 weeks. Here are some spots not to miss in those areas of Australia.

Padre Coffee | Noosaville • Padre | 10 Eenie Creek Road, Noosaville | Facebook • Clandestino Roasters | 59 Rene Street, Noosaville | Facebook • Espl. Coffee Brewers | 4 The Esplanade, Surfers Paradise | Facebook All in all we had a phenomenal, coffee fuelled trip. Pregnancy did not stop this coffee blogger from getting around to as many great Australian coffee shops as possible. Paul and I shared coffee, bonded over delicate flavours, and marvelled on a new part of the world. All the above coffee shops welcomed us in with friendly faces and delicious coffee. Thank you to all the baristas, managers, owners, and coffee friends we spent time with in Australia, you made our trip so worthwhile. I hope this list sends some more traffic to your coffee shops, from around the world! | Issue 42


Two delicious Royco recipes Bacon Carbonara

Spaghetti Bolognaise

• 200g Bacon Carbonara Royco ® Pasta Base • 250g Spaghetti • 2 Tbls sunflower oil • 1 onion, finely chopped • 250g punnet mushrooms, sliced • 250g bacon, chopped • 250ml fresh cream • 1/2 cup frozen peas (optional) Garnish with 50g Parmesan cheese HOW TO PREPARE: Stovetop 35 mins 1. Cook pasta as per pack instructions. 2. In a pan lightly brown chopped onion, mushrooms and bacon in oil. 3. Add the contents of pouch, cream and peas. 4. Simmer on low heat for 15 minutes. 5. Season with salt and black pepper to taste and stir into cooked pasta.

• 200g Bolognaise Royco ® Pasta Base • 250g spaghetti • 2 Tbls oil • 1 onion, finely chopped • 500g mince • 1 can tomatoes, chopped HOW TO PREPARE: Stovetop 30 mins 1. In a pan, lightly brown chopped onion and mince in oil. 2. Stir in the contents of the pouch and add tomatoes and simmer for 15 minutes. 3. Season with salt and black pepper to taste. 4. Serve with cooked pasta and enjoy! Serves 6

Serves 6 | Issue 42 | Issue 42

taste | Issue 42


Durbanville HiIls Delightful and Delicious! | Issue 42

I’ve been to Durbanville Hills many times, mostly to show off Cape Town to visitors from other cities - especially to my family from overseas. And, of course, I’ve been with just my husband, simply because we know it will always be good. In fact, after a rather disastrous lunch for our ten year annivesary (at a restaurant I will not name), we decided to pop into Durbanville Hills so that we could end our day off on a high note. But, despite the numerous visits, we’d never tried out the restaurant. Instead, we had made our way through the different wine pairings/tastings on offer. (Side note: I highly recommend this). It was therefore, with excitement, that we finally found ourselves at the restaurant upstairs. “You’re going to love it!” and “I’m so jealous!” were common statements before arriving. I had no doubt that I was going to experience something delicious, and I wasn’t disappointed. In fact, my expectations were exceeded. First of all, let me start off by saying that our meal was complementary. However, if I didn’t enjoy it as much as it did, it wouldn’t have made it into the magazine. On the contrary, I enjoyed it so much I’m making a plan to go again. The afternoon started the way I wish all afternoon’s could start - with a glass of the Durbanville Hills’ new Sparkling Sauvignon Blanc wine. I could easily have sipped on that all afternoon - it’s crisp, tasty, and elevates the mood immediatley. Please, if you haven’t tried this yet, pop in and order yourself a glass. You won’t be disappointed. Also, the bottle is oh so pretty. We were treated to the Chef’s Platter, which is tailormade to showcase a selection of the most popular dishes off the current menu, as well as a few specially created seasonal items. When the waiter arrived with the food he said that many couples had attempted to finish it, and all of them failed. We laughed and told him that he’d never met us before then. But he was right. We



came close, but we didn’t finish it all. This meal will NOT leave you hungry. Some of the dishes included in the experience were the chef’s signature homemade chicken, fig, brie and almond sausage served with tomato and caramelised onion tarte tatin, fishcakes served with avocado and prawn, grilled beef fillet, stuffed pork neck as well as Moroccan-spiced chicken served with seasonal vegetables. I went from one side to the next, sampling a bit of everything. It’s hard to choose a favourite but I’d say the pork neck and the tarte tartin might have just topped it for me. The meal was concluded with a decadent dessert platter, showcasing a variety of tarts, biscuits, sweet treats and cheeses, all perfectly paired with the Durbanville Hills Noble Late Harvest. Despite being full, we polished off our dessert, and the dark chocolate and almond tart stood out as a firm favourite. I cannot find fault in this restaurant. The food was incredible, the wine so good that we rushed off to buy two bottles the moment we were done, and the staff were incredibly attentive and information. And because it deserves a second mention - the wine! Go for the wine! Thank you to Durbanville Hills for hosting us at your beautiful restaurant. We’ll be back soon! Summer opening times: Breakfast: Tuesday – Sunday 08h30 – 11h00 Lunch: Tuesday – Sunday 12h00 – 15h00 Dinner: Tuesday – Saturday 18h00 – 22h00 Website: Address: Tygerbergvalley Road, Durbanville Phone: 021 - 558 1300 Photos by Warren Bernard -

taste | Issue 42


la Belle Bistro & Bakery La vie est belle.

“There’s simply nowhere better to linger, over a long lunch or patisserie delight, while sipping on something refreshing.” Sitting pretty, in the heart of Constantia, lies la Belle Bistro & Bakery. This beautiful restaurant is situated at The Alphen Boutique Hotel, but is also open to the general public. It seats 60 indoors, and 80 outdoors, so it’s perfect for both Summer and Winter. Today, we sat under the big leafy oaks for shade, while enjoying our lunch. It’s the sort of restaurant that makes you want to linger, to fully sit back and relax. Which is exactly what we did. I started off the afternoon with one of their raw fruit juices, C-Breeze, a delicious blend of grapefruit, pineapple, kiwi and raspberry. Warren chose a Brampton Shiraz. For the main course I went for the Crispy Skin Norwegian Salmon with New Potatoes, Cauliflower Puree, and a Spinach & Olive Tapenade. The salmon was soft and seared to perfection. Warren chose the Meat Balls & Tangliatelle with Parmesan & Chunky Tomato Sauce. We love our Italian food, so this was a great choice | Issue 42

taste | Issue 42


for him (and of course I had a sneaky taste). The meals were surprisingly big (no complaints here!), and by the time we were finished we were full. But there’s always space for dessert. la Belle offers a wide variety of desserts. Some you can order off their menu, but inside they also offer a display of even more to choose from. I stood there for ages trying to decide what I wanted, but in the end we went for the lemon meringue. Mostly, because it was simply too beautiful to ignore. A picture perfect dessert and a cup of a coffee - a great way to end off a delicious afternoon. We had a wonderful lunch at la Belle. I’d like to go back again and again and again, until I’ve tasted every one of those desserts on offer. Care to join me?

The Alphen Boutique Hotel

Photos by Warren Bernard -

The Alphen Boutique Hotel is a 5 star luxury hotel based in Constantia, Cape Town. A magnificent spread of elegant riches, swathed in history and splashed with flair and colour. This 17th century historical treasure is spread across 11.5 acres of wonderland gardens and offers 5 star accommodation like no other, with 19 indulgent and avant-garde luxury suites, complete with modern amenities, plush comforts, high-tech facilities & exceptional services.

la Belle Bistro & Bakery Rustic foodie flair complemented by a fresh, crisp and light interior. Nestled beneath leafy oaks with long hours of summer sunshine and a crackling fire in winter, la Belle overlooks the lawn, walkways and heritage buildings beyond. • Casual yet sophisticated, comfy yet stylish • Fresh-from-the-oven-bakes, light & wholesome meals • Organic salads with herbs & vegetables from hotel garden • Breads, patisseries, confectionaries, charcuterie, cheeses, condiments & preserves • Seats 60 indoors, 80 outdoors • Open for breakfast, lunch & dinner • Monday to Sunday, 7am to 10pm

Make a Reservation Contact 0 21 795 6336 or e-mail: Website: Note: la Belle Bistro also has branches in Camps Bay ( and Mouille Point ( | Issue 42 | Issue 42

Please note: prices may change.

taste /create

THINGS WE LOVE Theonista kombucha

Theonista kombucha is brewed & bottled by hand in Woodstock with 100% natural ingredients. Our kombucha base is made from top quality tea & botanical blends and all flavouring comes from pure fruit & root extracts without added sugar, preservatives, colourants, or other junk. Visit

Radioactive Dave - Gold Soft Enamel Pin Dave was a slave to his job. A drone working day and night to satisfy the needs of the corporate elite. But one too many hours in front of the office copier has given dave a glow of an unsavoury kind. Now he spends his nights lurking in dark corners of office buildings, waiting for the chance to take his revenge. Die-stamped soft-enamel pin in gold-tone finish with 7 colour enamel fill and black rubber clasp. Pin comes with a beautiful hand-numbered, collectible backing card. Limited Edition of 50 Available at

Fresh Living Magazine South Africa’s best-loved food magazine brought to you by Pick n Pay. Selling price: R25 Available at Pick n Pay. | Issue 42

Please note: prices may change.

taste /create

THINGS WE LOVE Let’s Celebrate Cake Topper

This cute Let’s Celebrate cake topper will give your special celebration some extra yeayy! 120mm width x 80mm height (excluding stem). MDF 3mm wood finish. Selling price: R100 Visit

Huawei P9 Lite 16GB LTE - Black • New Style of Look • Turn the dreams of tomorrow into today’s reality with the Huawei P9 lite, successor of the P8 lite. • It features a number of innovative hardware upgrades showcased in a cutting-edge slim design. • Take hold of a next generation smart device that combines dynamic design with breathtaking style in perfect harmony, all at a competitive price. Selling price: R4,199 Available at

500g Brazil Green Coffee Beans - Grain Pro This single origin bag of beans from Brazil is known to be medium/full body, have low acidity, and milk chocolate kind of flavour. The coffee has a heavy, syrupy body with a hint of tobacco flavour – a great component for an espresso blend. Selling price: R100 Available at | Issue 42

Please note: prices may change.

taste /create

SkinnyScoop Afterdark Cacao

Donatello Afterdark is the sexiest of late-night treats. She’s bold, rich and decadent - a true Italian kiss. Donatello will leave you wanting more, every time. Ingredients: Cream, whole milk, xylitol, cocoa powder, whey protein isolate, *sodium alginate. Visit

Pendant and Earrings Gift Box - Red Ghost Tree • Pendant (30mm in diameter on 68cm fine silver chain, base metal - nickel free plated silver, original fine art photograph finished with resin) • Earrings (choose between Hoops and Studs - If nothing is specified Hoops will be sent) • Beautifully packaged with tissue paper and twine in a brown craft paper box. • Personalised message on a postcard can be added. Selling price: R280 Available at

Portland Project - Championship Trio Included in the coffee bean bundle: • 250g Colombia Finca La Chorrera - Pedro (World Championship Coffee) • 250g Renegade Blend • 250g Bench Maji Geisha (SA Championship Coffee) Selling price: R499 Available at | Issue 42

Please note: prices may change.

taste /create

THINGS WE LOVE 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… Available at

Ega Kiwi Ega Kiwi is a fruit juice blend of green grape and kiwi concentrate with green tea extracts. Serve extra chilled, over ice, with sparkling water, or as a mixer in cocktails. Alcohol Free. Selling price: From R60 Available at

Dog Wine Holder Each print measures 90x105mm, on lasting 250gram premium The stoic Dog Wine Holder is sure to keep your wine safe and sound in its sturdy sitting position. This is a great house warming gift every dog loving wine drinker should have (wine bottle not included). This item comes flat packed. Selling price: R389 | Issue 42

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 42

Meet the talented Crafty Fox team. | Issue 42



Tell me a bit more about Crafty happy with it now. But our brains are always running with ways to improve Fox and what it's all about. and new cool ideas.

We are a husband and wife team. We design and hand make kids goods. We Most popular product so far? try and keep things fresh with a funky Well we haven't really been going for South African feel. long enough yet to judge that properly, When did you start the business and we've got a lot of cool things in the pipeline for 2017. So we'll see how and what lead you to it? things go... In December we found out that we would no longer have our day jobs come January 2017, so after a few hours of standing in the kitchen of our rental, staring disbelievingly at each other, trying to come to grips with this (and a few tears) we decided, hey, this is a good thing, now we can do what we really love, work with our hands! So with two weeks to go, we applied for I Love Big Bay, and got our butts into action making stuff. We've always found a lot of joy in making things ourselves, and now with a 4 month old, our creativity has been leaning towards cool things for kids. We had almost no materials to get started, and not much money to buy any, so we scraped together the bits and pieces we had and went out and bought what we absolutely needed. And that's how The Crafty Fox was born.

When you're not creating, what are you doing? We love the outdoors. We live in Gansbaai and love the beach, the rocks, exploring the caves and photography. We're foodies too. Love being in the kitchen.

How can we find you? For now we're on Instagram and Facebook @thecraftyfoxkidsgoods. The will be a website in the near future.

Any exciting plans for 2017? Yes! Lots of things we're super excited about. We're going to keep Instagram well updated, so keep your eye on it!

If we were to find you at a cafe, where would it be and what would you be having? Gareth says that I'm the crafty foxy and Love the name, tell me more.

he's my minion. Haha. The name stuck.

Coffee lovers! Our all time favorite spot is Baruch's in Mosselbaai when we're What was the first product that in the area. Their cappuccino beats the you sold for Crafty Fox? rest. But we're always trying to find a way to make a really good cuppa at The Teepee tent. Everyone just loves home. it! It took a lot of hours of working on the design and a few duds. We're really | Issue 42

create Meet Lizl Burger, from Sanserif Tell us more about Sanserif Sanserif was dreamed up a few years ago. But with everything good, it took quite a bit of time for me to get my headspace right and get the ball rolling. I finally bit the bullet in the beginning of 2016, gave up my job and focused on getting Sanserif up and running. I used to work for a Brand and Packaging Specialist Studio in Cape Town, M&A Design. Sanserif was birthed out of a need for simple, everyday items designed beautifully. Like tea towels, and especially calendars. I love minimalism and could never find a calendar that I was willing to hang up in my house or put on my desk. So I decided it was time to start designing it myself. All my products are not just beautiful, but also practical. And sustainability is very important to me.

Your name is what grabbed me first. Tell me how you came up with it and what it signifies for you. I love typography! I love everything about it! And I love that you can play with it. When I first had to think of a name, I wanted to use a typefont name because my business is all about typography. But which one do you choose. So Sanserif came to mind and I just loved it immediately. It was just so right. The word ‘Sans’ means ‘without’, and my design is all about less.

Tell me more about yourself - what are you doing when you're not creating awesome products? I am still trying to get used to the fact that I am working for myself now. So I am very deliberate | Issue 42

about doing other stuff. Otherwise I feel guilty! I know it is so silly. But I love going to gym. And I love being at home too. We got a puppy in July and I am very involved with training it and just loving it. You can follow him on Instagram: James_the_butler_puppy. I am married and my husband and I love to do things together. We love nature and go walking and camping when we get the chance.

What is your most popular product on the market? I have just launched my first couple of products, but I will have to say it is the Calendar Tea Towel. It is inexpensive and really beautiful. It is made with 100% Cotton and printed with bio-degradable inks.


What can we expect in 2017?

Oh, 2017 is going to be a fantastic year. I have quite a few amazing products up my sleeve. I have a range of shoe bags that is just devine to have and I am bringing out a whole lot of new ranges in the next couple of months. Bags and Notebooks!

Do you have a favorite font? Oh, I have to say YES. Helvetica and Bodoni must be my two favourite fonts. It is classic!!

Lastly, if we were to find you at a cafe, where would it be and what would you be having?

I love going to little cafÊs. I like to try new ones all the time. I don’t have a favourite at the moment but I would probably be having either an Americano with extra hot water, no milk! Or an The very first order I got was for a shoulder bag, Icy Peanut Butter Smoothie. 2 utility bags, and 5 tea towels. I was so chuffed!

What was the very first product you sold?

Where can people buy from you?

YOU CAN WIN AN A3 DESK PAD. VISIT OUR COMPETITIONS PAGES AT At the moment you can buy online at www.sanTHE BACK FOR MORE..., it is really easy, but I am planning on distributing my products in other ways as well. Watch this space. | Issue 42


Meet business and marketing strategist..

Maggie Giele | Issue 42

Tell me more about what you do. I'm a business and marketing strategist, helping businesses grow, get seen and get paid online. My business motto is "have fun + get shit done", which I strive to do for my own business, and for that of my clients'. If you're not having fun running your own business, time to do something else! My background is pretty international. I grew up in Singapore and South-East Asian food holds a very special, warm place in my heart. I lived in the US as a child, my family is from the Czech Republic, my husband is Dutch and I live in Germany. My clients are all over the world, thanks to the ease of technology!


but my initial plan was to move to Melbourne, Australia, and open up my own theatre company. My mother convinced me to do business school first. After graduating from my Master's degree in Marketing Strategy, to a very saturated European market, I started learning how to code websites while looking for a job. I got my first website client... and my second... and my third! At a certain point, I realised I had been upselling my web design clients to also hire me for marketing and growing their business. I saw the results I was getting them, got rid of the web design aspect of my business, and that's brought me to where I am today - working as a digital strategist.

Tell me about Slay Your Strategy.

How did it all begin?

This is my signature programme, fully focussed on helping entrepreneurs create a solid, realisI've always known I wanted to be my own boss... tic strategy to grow their business... without the hustle and crazy hours spent online. We look | Issue 42


at all aspects of your business, from your business model, your vision, your Dream Clients and create a growth strategy to getting towards your goals.

Validate your idea before you invest time, energy or money into doing it! Do in-depth market research before you launch. This is beyond just asking your friends and getting cheerleaders onboard, but finding out all the different reasons your business could fail, and figuring out ways to combat that. It's an uncomfortable but crucial The Dragon Slayer's Circle is my upcoming, acstep. tion-taking mastermind group. It's filling a gap for a common complaint I hear from business owners: so many of us get stuck in this neverending process of perfectionism, procrastination and planning... and never get things done to move us forward, and grow. The Dragon Slayer's Circle is structured to help business owners Playing with my puppy, Frodo! He's really enerwho're feeling a little stuck moving forward and getic and he's changed our lifestyles. We go to growing. We'll map out your big-picture goals the park, hiking in the hills near Frankfurt, and with a one-to-one private call, then in the group go for many, many more walks than we used to. we'll help you create a structure. We're covering I also play a lot of video games (I'm replaying things like your business model, content strategy, Skyrim for about the fifth time) and read a lot, social media strategy, and building your list. It's mostly fantasy. I'm a huge fan of Terry Pratchall things that many business owners know about ett's Discworld and anything by Neil Gaiman - he and likely have tried to do before, but here we're signed my copy of American Gods! going to create a set, dedicated structure you can I enjoy cooking, especially South-East Asian food follow. No more hours spent scrolling on Face- since I grew up in Singapore, and I'm now workbook or mindlessly posting on Instagram! We're ing my way through Gordon Ramsey's Ultimate going to figure out what you need to be doing to Cookery Course, which is fun. grow your business.

What is The Dragon Slayer's Circle?

What are you doing when you're not working?

Do you have a morning routine?

Inspiring connections, business growth, Harry Potter references, and general dragon-slaying I'm really not a morning person and I've been will happen. working on getting my mornings more organised. Batch-creating smoothies into freezer bags has been such a positive change as making breakfast now takes me about 30 seconds. I get dressed and go for a walk with Frodo, my puppy, and we usually go to a cafe together, where he lies at my I'm on Reddit a lot! I do a lot of business-related feet looking out the window and I do some work. reading and really like I focus on content creation in the mornings and from my mentor, Natalie MacNeil, and quick- I've found I work best when I'm outside my for growth-hacking and in-depth fice for that. I'm based in Frankfurt, Germany marketing information. and most of my clients are in the US, so mornings are quiet and I can focus. I try to go running with Frodo (we just got the green light from the vet) a few times a week and that usually happens afterwards.

What websites (bar the regular) do you open on a daily basis?

What advice can you give to people who are starting their own business? | Issue 42

Anything exciting happening in 2017? I'm really excited about hosting a women's business retreat in Prague in September! I love Prague and I've been there many times. I was actually born in Prague, but I've never lived there - we moved to the US when I was very young. The goal of the retreat is to build genuine connections, get inspired, and grow your business. My aim is to help everyone walk away with their next six months' of business growth strategy mapped out!


Join her on Instagram at @MaggieGiele For business growth tips and Harry Potter references!

I got jealous of all the cool, creative conferences and retreats happening in the US, when everything in Europe was either very luxurious (no, I don't want to pay for an in-house chef) or highly spiritual, which I'm not that into. After a few months of complaining about this, I had to take matters into my own hands and make it happen myself! It's literally my dream retreat. Have fun, get shit done, grow your business, get fresh ideas from amazing women and workshops, and.... we're going to have a private tour of one of Czech Republic's most beautiful castles! Photo credit: Maria-Ines Fuenmayor | Issue 42

Fitness Girl


Let’s start this year right. I want to introduce you to the very inspirational TraceyLee Lusty. I’ve been following (stalking?) her for a while on Instagram and I’ve been so amazed by her journey towards health. I chat to her to find out more... | Issue 42

Firstly, tell us a bit about yourself. Hello! My name is Tracey-Lee Lusty and I am a born and bred Capetonian living and working in the most beautiful city in the world. When I was young I always had my heart set on being a hotshot lawyer. Fast forward 25 years and that’s exactly what I am...(still working on the hot-shot part though). I graduated from the University of Cape Town in 2012 with a Bachelor of Arts degree majoring in Law and Media & Writing. I then went on to graduate again in 2014 with my Bachelor of Laws degree (LLB). I am currently completing my Articles of Clerkship at a top Family Law firm in Cape Town and will be admitted as an attorney of the High Court in March 2017. Besides my fast-paced career, I have a positive obsession with all things health and fitness. I really do believe that we should strive to live a balanced life and try to achieve this in everything we do. Balancing health and fitness with my demanding career can sometimes take its toll. But at the end of the day, looking after my body has recently become something that is very important to me. Besides Law and Fitness, I am a bit of a couch potato. Much of my weekend is spent unwinding with a few of my favourite TV series’ (Suits and Greys, obvs!) or joining Foodie events in and around Cape Town. If it is a beautiful day, you can find me outside photographing people. I am an avid portrait photographer and really enjoy producing content for my “other” Instagram account, @traceface_za.


were aching, I was constantly sweating even when completing the smallest of tasks and I was out of breath almost, always. It was then that I decided enough was enough. Something needed to change. I was petrified of landing up in hospital or developing diabetes. My doctor had pretty much given me a couple months before this would become my new reality.

When did you decide to use social media to monitor your process and how has the response been? I already had an Instagram account (@traceface_za as mentioned above) so I was already quite familiar with the platform. It was therefore quite an easy decision to select Instagram as my medium of choice. I wanted to use social media this time around as a commitment device. (I say “this time” because I have yo-yo’d my entire life and this ain’t my first rodeo, but hopefully it will be my last!). Initially I was just using it as my own transformation diary but when I saw the engagement I was getting from people all over the world, I decided to post more and more. I really didn’t expect for it to grow in following like it has. It is really so encouraging to know that perfect strangers out there are rooting for you. As much as I may inspire others, I am equally as inspired by my followers and their unique stories. Together, it really is a win/win situation. I have recently also launched my Facebook page “FITNESSGIRL” and my website ( will be launching in a couple weeks too!

Do you have a goal in mind? If so, how When did you decide that a transformaare you planning on celebrating? tion was necessary? My goal is to be at my desired weight (60-65kgs) After gaining more than 50kgs throughout my by August/September this year. I have given mystudies and first year of Articles, I knew I need- self a year to lose 54kgs which is quite a daunted to take back my life and regain my health. ing task. I have lost 20kgs since August last year One day in July last year, I realised that my feet | Issue 42


so I do believe that this goal is attainable. I will most probably celebrate with an island holiday somewhere to show off all my hard work. Once I have reached my goal weight, I would like to start prepping for the stage. My ultimate goal is to compete in a fitness bikini competition in 2018.

Are you following a specific diet or exercise plan? What is your daily routine? Yes, I am currently a brand Ambassador for Sheriff Training Systems which is the company through which I receive my online training inclusive of my diet and exercise programme. My daily exercise regime consists of 1 hour fasted cardio in the morning before work and a focused weight training session after work in the evenings. I do this Monday – Friday. On weekends I like to get outdoors and hike or cycle on the Sea Point promenade. My diet changes all the time but at the moment I am following a “Carb Cycling” plan which consists of one high carb day (usually on the day that I train legs), moderate carb days and my rest days are low carb days.

What success have you seen so far? I have lost 20kgs!!! And I feel amazing! My feet don’t ache and my sweating is drastically reduced. I am finally starting to feel like my old self again. The process has been so rewarding. Every day I celebrate the little wins.

Biggest challenge so far? My biggest challenge has definitely been balancing my work commitments (loooong legal working hours) with my intense exercise regime. Some days I don’t make my fasted cardio in the morning, and that’s ok. We have to do what we can, when we can. There is a difference between not being able to do something verses not wanting to do something and being lazy. It is important to know the difference when making the commitment to lose weight. Your attitude can make or break your transformation.

What's your go to snack? Haha, I don’t really have snacks per se on my current plan, but if I had to recommend a great balanced snack I would say a green apple with peanut butter OR biltong. I really | Issue 42

believe in “food group balance” so this is a great combination of carbohydrate, protein and fat. It will keep you fuller for longer too.

How do you overcome the challenge of going out to restaurants? I am very lucky in that I have designated times for “cheat meals”. I am actually mandated to cheat twice a week (usually Wednesday and Saturday evenings) and I am allowed to eat whatever my heart desires. There is emphasis cheat MEAL here. It is not a cheat DAY! This way of doing things has really taken the “deprivation” out of my diet which is usually the sole reason why many dieters and diets fail. My tip for restaurant eating (if you are not using it as a cheat meal like me) is to always choose the “clean” options. We all know we want that baked potato, but ask your waiter for a side salad instead (minus the dressing). Request a rub on your steak instead of a basting and NO FIZZY drinks! Make smart choices but always enjoy yourself. Sometimes you deserve that delicious burger and chips. You will know when this is the case.

Your number one tip to those wanting to start their own physical journey? JUST DO IT! Stop making excuses and just start. Monday never comes so don’t wait for the sun to come out. If you want something you have never had, you have to be prepared to do something you have never done. No one said it would be an easy ride, hell, it’s not. But the reward is so worth it. Join the gym, throw out the junk and find a balance that works for you. Everyone is different and everyone’s bodies are different. Healthy is an outfit that looks different on everyone. And once you commit to start, don’t you dare quit. EYE ON THE PRIZE!! You got this!!!

How can we find (stalk) you? Instagram: @fitnessgirl_za Facebook: FITNESSGIRL ( Website: (coming February 2017!) Twitter: @traceface01 | Issue 42


What are you watching at th

Nothing much of anything re but far too easily get sucked u start watching something wh little while, I’ve been spendin have really begun to enjoy w interesting topics – TEDx talk What are you reading?

I’m reading a few interesting theory, one on career develo The last is probably the one th by Angela Duckworth and del develop it. It’s so interesting!

Three items always in your f

Butter. Cheese. Apples. I’m a f with basic goodies. Butter is great on anything, and apple

What did you have for break

Yoghurt with moringa leaf po it’s scrambled eggs with roas

What is your dream professi

What I do! Acting. Writing. M trade it for anything else.

If you could trade lives with o it be and why?

Hmm, I’ve never really thoug one dead or alive I’d like to li (or perhaps more towards th be a really cool experience!

What are you most proud of | Issue 42

My family. I have the most wo

Getting to know our readers!

We chat to Benike from I Love Foodies

he moment?


incredibly blessed to be surrounded by so much love. What is your guilty pleasure?

eally. I love television series and films, up into the imaginary worlds, so I’ll only Sleeping. I love sleeping. hen I have quite a bit of time. For the last ng 99% of my time working. That said, I The movie of your life: what would it be called, who would play watching YouTube videos on a variety of you and what would the soundtrack be? ks, interviews with investors, etc. Possibly something like ‘Just A Girl’ or ‘Story Of A Girl’. I’d have Emma Stone or Emma Watson play me – they seem to most resonate my character. And soundtrack … I think it would be a little bit of everyg books at the moment – one on acting thing, a mix of hauntingly soulful tracks, classic rock, and modern opment, and one on the concept of grit. pop. hat has me most hooked. It’s called Grit lves into the concept of grit and how to Last picture you took with your phone? ! I took a snapshot of my breakfast this morning to post on my I Love Foodies Twitter account. fridge.

foodie, but I only keep my fridge stocked Your top five famous dinner guests? s a must for all my cooking, cheese is Hmm, I think I would choose those who inspire me or who I think es are the perfect on-the-go snack! have great lessons to teach – Oprah for her astounding wisdom, Leonardo DiCaprio for his drive in making a difference, Sarah Mikfast? chelle Gellar, simply because I grew up a massive Buffy fan, Warren owder, some fruit, and a coffee. Usually, Buffet as I love listening to him talk about life, money, and all things else, and … maybe Justin Timberlake. He seems kinda cool. st tomatoes and cheese.


Which websites do you use as part of your daily routine?

Modelling. I love what I do and wouldn’t I use I Love Foodies and all the associated social media pages the most. But other than that I subscribe to a few online magazines/ blogs that I regularly read – Entrepreneur Magazine, Barking Up The one person for just one day, who would Wrong Tree, and Women’s Health. But I can’t say that there’s one website I check absolutely every day.

ght about this. But if I could choose any- What cafe are we most likely to find you at? ive a day as a queen in the middle ages he Renaissance era). I think that would Yours Truly. I haven’t been in a while but this is the spot I’m most likely to head to for a casual meet-up with friends or when I want to do some work on my laptop. f? onderful family in the world, and I’m so | Issue 42

discover | Issue 42


Tumbleweed cottage My friends and I always try to go away to celebrate the end of the year. We all work hard throughout the year, and getting away is the one thing that we look forward to. Last year, we had a disaster of a time - the place didn’t provide anything it promised online. So this year, we were naturally a little bit skeptical. Tumbleweed Cottage certainly looked nice - but we still didn’t know what to expect when we arrived. Thankfully, this year, we were pleasantly surprised. Tumbleweed Cottage was the perfect place for our end of year celebrations. It offered everything - a small pool, a braai area, a patio, a fully equipped kitchen and dining room, and 3 bedrooms. There was even a bottle of chilled wine waiting for us in the fridge.

Thank you to Tumbleweed Cottage for helping us send off the old year and welcome in the new. Features

• Spacious loft bedroom (queen size bed) with en suite bathroom (luxurious ball & claw bath) • 2 downstairs bedrooms (1 with double bed; 1 with 2 single beds) • 1 downstairs bathroom with shower and separate guest loo • Fully equipped kitchen • Open plan lounge (with fireplace) and dining area • Braai area with splash pool • Spacious garden • Electric blankets and heaters in winter, fans in all bedrooms for summer • Wi-Fi • Television and DSTV (full bouquet offered at R30/day) • Coffee machine (starter pack provided) • Linen, bath towels, pool towels, toiletries and starter coffee/tea provided

Set in the heart of MgGregor, it’s close to all the local amenties. It’s also not too far from Robertson should you wish to go wine tasting (which we did!). I highly recommend the Four Cousins champagne pairing - delicious and well worth the price. | Issue 42

discover | Issue 42 Photos by Warren Bernard.


My first Secret Sunrise was one of the best experiences of my life. What a beautiful way to start the day. I am hooked. I get the low down on what this new phenomenon is all about... What is a Secret Sunrise?

How many cities are you currently in?

Secret Sunrise is accessible to all, young and old. We are in 5 major Cities within SA along with varIt’s a space where people can come connect, ious smaller towns just outside each of the cities. play and express themselves through music and We are launching Internationally this year. dance.

Who are your DJ's?

How did it start?

First Secret Sunrise was at East City Studios on Roeland street and we had about 60 people in attendance.

We create our own mixes and facilitate the session that way. Facilitators will choose which songs they want to use and then get together a couple days before the event to put music together. This way they are familiar with there songs and with each others songs. We did, at our last event in Cape Town City, bring in a guest DJ (Brad Briscoe), where we gave attendees the time just to dance without guidance from facilitators. But generally we will do all our own music. We recently had a training retreat out in Scarborough at Shamballah, We have seen the growth in Secret Sunrise, and we want to share this passion project with everyone, so we invited the public to join, and help us share the joy of Secret Sunrise.

Biggest Secret Sunrise to date?

How can people to get involved.

In Cape Town, we had just under 500 people. at one of our events. it truly was an unbelievable experience. JHB, if Im correct in saying, have had a Secret Sunrise close on 800 people.

Follow us on Facebook, through our Cape Town Community page, or pop us a mail at capetown@ and we will add them to our database. That way they will be kept in the loop of all things Secret Sunrise.

It was started by the 3 directors of No Danger Diaries - Sebastian Davies, Grant Ross and Daniel Cameron Becker. It came about from the original task list of No Danger Diaries, - events/activities/ tasks that make a difference while having fun and sharing joy (key mantra of No Danger Diaries) - it was meant to be a once off project, but now we still going strong a year and a half later.

Where was the first Secret Sunrise? | Issue 42


One lucky reader can win a cooler bag with sixLOKAL ice creams from Skinny Scoop. is a curated collective guide to all your favourite local brands & small businesses! HOW TO ENTER: #LoveLOKAL

Email your name and contact details to with the subject line: ‘skinny scoop’

Twitter: @LOKALza Facbebook: lokalZA Website: 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 42

Comp 1


Win a 3 night stay at Tumbleweed Cottage. HOW TO ENTER:

Email your name and contact details to with the subject line: ‘Tumbleweed Cottage’ Winner announced: 26 February Dates subject to availability (Excluding public holidays, school holidays, and festival Weekends) Valid until end of 2017 Tumbleweed Cottage in McGregor is a lovingly restored adobe home in the upper village. It has a spacious, north facing patio and a large braai area with splash pool, set in a beautiful garden. The cottage comfortably sleeps 6 people in 3 bedrooms and has 2 bathrooms. | Issue 42

Comp 2


Two lucky readers can win a Royco Hamper. Includes: A Royco shopping bag, a pen set, a USB pen, 1 x pack of pasta and 1 x each of the 6 variants. Hamper value is R600. HOW TO ENTER: Email your name and delivery details to with the subject line: ‘Royco’ Entries close: 26 February

Buon appetito to delicious new Royco® Pasta Bases Make delicious everyday pasta meals for your family like a true Italian mamma with a little help from Royco® Pasta Bases, a brand new range of pasta base sauce recipes from one of South Africa’s most trusted food brands. With six delicious authentic variants, these innovative new Royco® Pasta Base sauces have you covered in the kitchen giving you the confidence to prepare and add your own flair to your favourite family pasta meals. By lending a helping hand and taking care of the more tricky recipe stages, new Royco® Pasta Bases will save you time and money without compromising on taste, making you the hero in the kitchen. Royco® Pasta Bases come in value for money, family size (serves six!) pouches in six popular recipes, guaranteed to please every taste: Bolognaise, Savoury Mince, Macaroni & Cheese, Lasagne Cheese, Bacon Carbonara, and Tomato & Basil. A “Simply Add” recipe tag on each pouch makes these delicious family meals easy to prepare by simply adding a few basic staples from your refrigerator or pantry, giving you the added satisfaction of preparing a home-cooked family favourite meal from scratch that’s perfectly delicious every time! New Royco® Pasta Bases are a mouth-watering blend of concentrated flavoursome ingredients. They are free of added MSG and preservatives and come in value for money, 200g pouches sufficient for a family meal for six. Look out for them at stores country-wide at around R19.99 per pouch. Preparing authentic family pasta meals has never been easier. With new Royco® Pasta Bases you know your Family Favourite Meals will be “Delicious. Every time”. | Issue 42

Comp 3


Win a 1 month membership to The Sports Science Institute of SA HOW TO ENTER:

This fantastic prize includes a comprehensive fitness assessment and personalised training programme. Prize value R1492. Email your name and contact details to with the subject line: ‘SSISA’ Entries close: 26 February | Issue 42

Comp 4


Win an A3 Desk Pad from Sanserif

HOW TO ENTER: Email your name and contact details to with the subject line: ‘Sanserif’ Entries close: 26 January

“Simplicity is the ultimate sophistication.” Sanserif creates unique pieces for lovers of beautiful typography. Their products are exquisitely minimal and turn everyday items into one-of-a-kind designs. With their debut range, they have refreshed timeless classics with quality print finishes on unique mediums. All of their products are designed and manufactured with quality and sustainability in mind. They work with 100% cotton textiles, they print and dye with water-based and biodegradable inks, and their paper is recycled or sourced from sustainable forestries. | Issue 42

Comp 5

Win a personalised cushion from The Crafty Fox


Natural 100% unbleached cotton cushion cover. Hand stenciled, with your little’s name in a splash of neon. It will fit a 50x50 scatter cushion. Note: Does not include cusion HOW TO ENTER: Email your name and contact details to with the subject line: ‘Crafty Fox’ Entries close: 26 January

The Crafty Fox Funky goods for cool kids. | Issue 42

the end

Do you want to advertise with us? Email Christine on | Issue 42