issue 30 december 2015

DECEMBER 2015 Issue 30

www.flatwhiteconcepts.com | Issue 30

EDS NOTE

@FW_Concepts

www.facebook.com/FlatWhiteConcepts

The Silly Season is here!

Another year done and dusted. This issue marks both the end of the old year and the start of a new year, as it is our December and January edition. Its also our thirtieth edition and we are so excited to have shared thirty issues with you! Flat White Magazine has been such a great way for us to explore our beautiful city (and beyond!).

Wed like to wish you all a wonderful Christmas and New Year - and we hope you enjoy the silly season. Remember to take some time to enjoy and relax!

If you want to get involved in Flat White Magazine, through articles or advertising, please contact me. Wed love to welcome you to the Flat White family!

With love, laughter and a lot of coffee.Christinewww.flatwhiteconcepts.com

The nutcracker sits under the holiday tree, a guardian of childhood stories. Feed him walnuts and he will crack open a tale...

- Vera Nazarian, The Perpetual Calendar of Inspiration

Word of the day

Slugabed

Noun

A lazy person who stays in bed long

after the usual time for arising.

www.dictionary.reference.com

Front CoverBy Warren Bernardwww.flatwhiteimages.com


TASTELifes too short for bad coffee

Facebook thelarderZA Twitter @thelarderZA

Instagram @praisethelarder

Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 19615 Grove Building, Grove Avenue, Claremont | 021 - 671 1958

Photo Credit: Toby Murphy


TASTE

Photo Credit: Toby Murphy


TASTE

Swart...UnCoveReD

Swart is a cold crafted coffee, made of 100% or-ganic, fair-trade single origin coffee beans and pure natural spring water. No sugar. No preservatives. No additives.

Why ColD?

Like fine wine, our mission is to introduce a culture of fine bean appreciation. Through a slow and care-ful process of cold extraction, the often understat-ed subtleties and unique qualities of the bean are captured, bringing to the pallet an array of flavours that were once left dormant.

The SeCReT

Like all things refined, Swart Cold Coffee is a calcu-lated, timeous processes whereby the ratio of bean to water is carefully measured, together with opti-mal steeping duration. Once the brew has reached its optimal steep, Nitrous is added, and the con-tents is kegged and bottled, resulting in a flavour-some, crisp and smooth finish.

PRoDUCTS

Swart is the first to introduce to SA a non-alcoholic Cold Coffee Draft on tap as well as a non-alcoholic concentrated coffee mlange for cocktails - intro-ducing the consumer to an entirely new way of ex-periencing and enjoying coffee, whilst also offering an unconventional alternative for day/night time thirst quenching.

BehInD The BeAn

The man behind the bean is Durbanite Ernest An-drews. Part Brew Master and part Helicopter Pilot, Ernest spent a good part of two years tirelessly

refining his signature cold brew. Inspired by Brew Masters and Chefs abroad, Ernest took this a step further by experimenting with different beans and processes for best extraction.

The result - a triple filtered, 100% organic cold craft-ed coffee that is incomparable to any other cold brew product on the market. For Ernest, this is just the beginning as he continues to explore and exper-iment with new methods of extracting and manipu-lating the nodes of each carefully selected bean.

Behind every successful man is a successful woman. Ernests partner in grind, Nicette dos Santos makes up second half of the dynamic duo. Part Cellist and part Digital Design Consultant,Nicette is responsi-ble for all design, branding, marketing and business development endeavours, in addition to tasting guinea pig.

BehInD The nAMe

Swart is Afrikaans, meaning black. Naturally black resembles our cold crafted coffee - no milk, no ad-ditives, no artificial flavours, no preservatives, and no sugar. Just plain black.

The logo is written in white to emphasize direct con-trast in relation to our product, as well as conven-tional ideas of what coffee should look and taste like. On a philosophical level, the logo represents everything our generation is and has the potential to be - unconventional, limitless, ever-changing and most importantly, united.

ConTACT

Email: [email protected]: www.swartcoffee.comInstagram: @swart_coffee


TASTE


TASTE

The Frothing Coffee The Frothing Coffee idea was born about two and half years ago. Working in the film industry and being up from 4am to set up our sunrise shot there was always a need for a good cuppa to start your morning. Around the city, there werent any places serving before 7am. We then set about getting our hands on a Tuk Tuk and our special dual fuel gas powered coffee machine and putting them together I wont go into much detail there or Ill be here all day but once all that was done we hit the road!

The NameCoffee has always been a love of ours but the one thing we love more is surfing. We married the two and came up with Frothing. The name comes from surfing slang for overly excited, extremely amped. This is inline with our workethos, excited to be making coffees wherever it maybe, preferably outdoors! Not that we are into puns but, yeah, no need to explain the dou-ble innuendo on Frothing.

The CoffeeWe use the beans form Flatmountian Roastery - MALAWI MZUZU: A beautiful full flavoured, me-dium bodied coffee; smooth yet distinct fresh berry and citrus notes .

No Ego in EcoIts about being eco friendly wherever possible but also about using the business as a vessel to promote and communicate environmental and ecological awareness to our customer. We aim to leave as small a carbon footprint as possible by being self-sustainable. We use eco-friendly cups, decomposable lids and spring water from Table Mountain. All our waste is recycled includ-ing the ground coffee beans which is used for compost.

LocationWere not permanently anywhere for now as the whole aim is remain mobile! So yes, were available for any sort of events and markets. Once we have more TukTuks on the road well have some regular spots. You can follow us on Instagram and Facebook to what were up to and where were at (and if the surfs good!). Come say hi!

We chat to Wesley and Christiaan to find out more about their awesome new coffee concept - Frothing Coffee...

TASTE


2015 Eat Out Mercedes-Benz Restaurant Awards

winners announced The Sunday lunch of the year set the scene for the announcement of South Africas top culinary talent at the 2015 Eat Out Mercedes-Benz Res-taurant Awards.

The Test Kitchen did it again, taking top honours among South African Restaurants as the Restau-rant of the Year for the fourth consecutive time. Scot Kirton of La Colombe won the coveted title of Eat Out S.Pellegrino Chef of the Year. Guests were also treated to one of his signature dishes at the awards celebration, which was held at the SunExhibits Centre at GrandWest in Cape Town on Sunday, 15 November.

Franschhoek-based restaurant The Tasting Room at Le Quartier Franais was recognised for main-taining the highest level of service with the Ser-vice Excellence Award for the second year run-ning. The winner of the Lannice Snyman Lifetime Achievement Award, presented by associate sponsor Novus Holdings, was grande dame of hospitality, the late Liz McGrath.The Nederburg Rising Star Award went to Car-men Muller of The Tasting Centre at Rupert & Rothschild in Franschhoek for her promising tal-ent, and the Wine Service Award for a top som-melier was won by Lloyd Jusa of Five Hundred at The Saxon in Johannesburg. Greenhouse at The Cellars-Hohenort received the Boschendal Style Award. Below is the detailed 2015 winners list:

Eat Out S.Pellegrino Chef of the Year Scot Kirton

Restaurant of the Year The Test Kitchen

Top 10 Restaurants 2. La Colombe3. The Tasting Room at Le Quartier Franais4. Greenhouse at The Cellars-Hohenort 5. Five Hundred at The Saxon 6. The Restaurant at Waterkloof7. Restaurant Mosaic at The Orient8. Terroir9. The Pot Luck Club10. Jordan Restaurant

Service Excellence Award The Tasting Room at Le Quartier Franais

Nederburg Rising Star Carmen Muller of The Tasting Centre at Rupert & Rothschild

Wine Service AwardLloyd Jusa of Five Hundred at The Saxon

Lannice Snyman Lifetime Achievement Award (in association with Novus Holdings) Liz McGrath

Boschendal Style Award Greenhouse at The Cellars-Hohenort

Woolworths TASTE Eat Out Bursary Charlton de Ruiter

To find out more, visit www.eatout.co.za.

Main Course by Michael Broughton Terroir Certified Karoo Lamb shoulder with its own juices, confit tomatoes, onions and peas


TASTE


TASTE

Ingredients One large 1,2 kg gammon Salt and black pepper 4 large potatoes, roughly chopped 2 onions, peeled and segmented Drizzle of olive oil 2 cups red wine cup balsamic vinegar 2 cups fresh cherries 2 tablespoons concentrated beef stock

MethodFirst off, preheat the oven to 200 degrees Celsi-us. In an oven safe roasting dish, place the gam-mon and season well.

Bake for 25 minutes at 200 degrees Celsius, then turn the heat down to 150 degrees Celsius and roast for 3 hours. I had mine covered the whole way.

Add the potatoes and onions after half the bak-ing time, checking regularly during roasting time.

When the gammon is done, remove the meat from the dish, and leave to rest. Also remove the potatoes and onion.

Deglaze the dish by adding the red wine to the hot oven dish, then pour these cooking juices into a small saucepan. Bring to the boil.

Add the balsamic vinegar and cherries, and cook until reduced.

Slice the gammon and serve with sauce and roasted potatoes. You can add your own side of veggies to this.

By Aninas Recipeswww.aninas-recipes.com

ROAST GAMMON WiTH CHERRY ANd REd

WiNE SAuCEServes: 6 | Prep time: 15 min | Cook time: 4 hours

Roasting gammon for Christmas lunch is not only traditional, it is actually ridiculously easy and un-believably delicious. The smell from the oven alone had me singing Christmas carols, so much so that hubby thought I was running a fever...


TASTE


TASTE

Pongrcz toasts 25 years with cache of 1-carat black diamondsPongrcz, South Africas leading Mthode Cap Classique is celebrating 25 years of bold pioneering prowess by affording bubbly lovers with the opportunity of acquiring their very own 1-carat black diamond.

Until 31 December, Pongrcz offers Cap Classique enthusiasts the chance to be rewarded with one of 25 1-carat black diamonds, each one symbolising a quarter century of refined craftsmanship.

To qualify, purchase any Pongrcz Cap Classique, including Brut, the elegant Ros or the grande cu-ve, Desiderius 2008 during the festive season and add your glass to the virtual champagne tower at www.pongracz.co.za/25. The last four digits of the barcode on your bottle is your passage to entry. Remember to retain your till slip as proof of purchase should your glass be adorned with a Pongrcz 1-carat black diamond. Be sure to share this information with your friends on Facebook.

Pongrcz, made in the classic French tradition, but proudly on South African soil, was launched in 1990 in honour of the bold, pioneering spirit and lifes work of viticulturist Desiderius Pongrcz.

For more information, visit www.pongracz.co.za, www.facebook.com/PongraczCapClassique or fol-low Pongrcz on Twitter at @Pongracz. The entire range is available for purchase at www.vinote-que.co.za.

WIN!One lucky reader can walk away with a bottle of Pongrcz Brut and a bottle of Pongrcz RosSimply visit our competitions page at the back of the magazine for more!Winners announced 20 December 2016

TASTE


Slurp - The art of cuppingDo you remember when you were a kid and your mom would smack you for slurping? What if I told you that slurping is not a bad thing and that its actually an extremely important part to cup-ping coffee. I guess your next question is what is cupping. In this blog were going to break down cupping and why is it so important.

WhAT IS CUPPInG?

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. Kind of like the wine tasting for coffee beans, cupping is a methodical process with uni-versally recognized parameters

TASTE

www.flatwhiteconcepts.com | Issue 30 www.flatwhiteconcepts.com | Issue 30

Why Do We CUP?

Cupping is a practice that is done by coffee roast-ers, buyers and sometimes even barista. The reason we cup coffee is to identify the charac-teristics of the coffee i.e. the aromas, the body, the intensity of flavours etc. Coffee comes from a cherry and we all know the nature of fruit and veg, theyre never the same all the time. You could buy a bag of potatoes today and it wont be the same next time in both look and taste. In the same way, coffee cherries may come from a particular country and region but that doesnt guarantee that itll taste the same every time. Even though great care is taken to select and process only the best beans at origin, mistakes do happen. And as such, the type and intensity of the defect can manifest itself in a number of different ways in the cup. Cupping is also done to maintain roast consistency.

WhAT Do yoU neeD To CUP?

1. Freshly roasted coffee (use different roast pro-files or different origins for comparative tasting)2. Grinder and scale3. Hot water (80 85C)4. Cupping glasses (2 glasses per sample for nov-ice cuppers and up to 4 for more experienced cuppers)5.Bowls with water (1 for rinsing dirty spoons and one for descumming)6. Silver spoons7. Cupping sheet and pen (to record work for fu-ture reference)

PRePARATIon

Weigh out approximately 10 12g of coffee per cup. This will vary depending on the size your cups, however a brew ratio of 1:10 is a good starting point and you can easily adjust to suit your needs. Once all the cups have been weighed out, grind the coffee to a very coarse grind(similar to bread crumbs)

leTS GeT SlURPInG

Now that were done preparing our coffee lets start with step one which is assessing the coffees fragrance(the dry smells). To assess fragrances, simply raise glass to your nose and deeply inhale the coffees fragrance. Rate the coffees aromas along with any notes that you pick up on your cupping form.

Next well assess the aromas of the coffee (wet smell). Pour hot water in a circular motion satu-rating all the coffee grounds and allow to steep for 4 mins. Once 4 minutes is up, take one of the silver spoons and gently break the top lay-er of the cup also known as the crust. While you break the crust, place your nose as close to the cup as you can and inhale. At this point you should pick up most of the fragrances of the cof-fee. Rinse your spoon Record your results. Next step is to take two spoons and remove access scum on the top of the cup. Some blogs say you should stir the coffee, Ive spoken to a Q Grade cupper (basically a cupping expert) and he sug-gested that you dont as this with alter the cof-fee in a negative way. Finally we get to slurping. Bring the spoon up to your mouth, and inhale (well suck powerfully anyway!), drawing the cof-fee to the roof of the mouth to tickle the tongue and then fall into the back of the mouth. This creates a coffee vapour to stimulate that part of your sense of taste which is actually your sense of smell. After each coffee taste test, write down your observations of coffee taste, acid-ity, aftertaste and body. Move to the next cup and try to compare the different cups. As the coffee in each cup cools, it is often possible to detect new flavours. Therefore, it is important to cup a coffee when it is both warm and when it has cooled to just above room temperature. The best coffees will have positive characteris-tics at both ranges of temperature. Once youve slurped like a boss, start to assess the coffee. Voicing your opinion while cupping is not en-couraged however once youre done feel free to share your thoughts. Dont feel pressure to use


TASTE

fancy words as sometimes the most simple de-scriptions are the most useful and accurate. Use the cupping score sheet record your opinions

Below is a breakdown of what were looking for when cupping. Fragrance Intensity of flavour Mouthfeel Aroma Acidity Bitterness Sweetness Saltiness Sourness Body Aftertaste Balance

I would encourage you to try cupping coffee if you can as this will really develop your coffee pallet. Be humble and always open to listening to someone elses opinion when cupping.

Try learn some new words and most of all, have fun.

Happy slurping

By Chad Whitbywww.colombo.co.za

Resources IOS APP https://itunes.apple.com/us/app/catador-cupping/id527031134?mt=8 ANDROID APP https://play.google.com/store/apps/details?id=com.cuppinglab.android&hl=enCup Of Excellence cupping sheet https://legacy.sweetmarias.com/COE_Cup-ping_Form.pdf


TASTE


CREATE

Small art for big peopleVin dEasel was created by Christine and Warren Bernard, a husband and wife team.

Together they joined forces to create a project thats all about art, photography, and having a bit of fun.


CREATE

They wanted to produce artwork that didnt cost a fortune and that was small enough to dis-play anywhere in the house or office. Great gift ideas for others or even yourself!

Get yours now!Visit www.vindeasel.com


CREATE


CREATE

PHOTOGRAPHY

I did my first paid shoot about 10 years ago (alongside a LOT of assisting) but it has been a part of my life since I was about 14/15 years old. I started out doing portraits and shooting in a more documentary style but have always had a passion for cooking and food so it natu-rally led to branching out into food photogra-phy. I do also shoot lifestyle images, family and maternity, but my main focus is food photog-raphy.

CAMERA

I currently shoot on a Canon 5D MK2, a 50mm f1.4 and a 100mm f2.8. My dream camera is a Hasselblad H5D50 though!

A PERfECT fOOd dAY

If eating out for the day I think I'd love to start my day with an Origin coffee down the road from our house before heading off to Starlings

cafe for a lazy late breakfast. Depending on the weather, I'd probably make a mission out up the West Coast to my favourite seafood res-taurant, Cafe Orca, for Fish & Chips or a Sea-food platter and an ice cold bottle of Ceder-berg Chenin Blanc or First Sighting Sauvignon Blanc, followed by a walk on the beach and an afternoon power nap. For dinner, I'd go to one of my favourites: Myoga, Overture or Pot Luck Club which each hold a special place in my heart / tummy.

If I was cooking at home I'd still start with a late breakfast of poached eggs on top of baby spinach and grilled field mushrooms with a side of avocado. Even though we are cutting back on our meat consumption I do love mak-ing a good roast lunch... something like Maggie Beers Roast Chook or Jenny Morris' Asian pork belly is a favourite. With a side of Donna Hay chickpea salad / asian greens and definitely roast potatoes! I love making Australian Wom-ens' Weekly Panna Cotta recipe or Babylonsto-rens Beetroot Chocolate fondant for desert. For supper (as if we would need more food!) we would probably do a simple, light seafood braai with dorado or prawns or crayfish tails on the grid, grilling next to Marks killer braai-broodjies and some sweetcorn. Flip I am hungry now!

COffEE SHOP

I have lots of favourite coffee spots but my cur-rent would be Origin in Saltriver. I often walk there for a break if I'm working from home. Second would be Deluxe in Roodehek Road- also down the road from my studio. I love the grungy vibe.

www.michelleparkinphotography.com

Meet Michelle Parkin Food Photographer


TASTE

The Zestly Experience...Ive had my eye on Zestly for quite some time now, especially since review after review has been more than positive. So I had to try it out for myself - so that I could see what this whole Zestly experience was all about.

Zestly is a subscription foodie box where once a month a delivery of gourmet deliciousness

arrives promptly at your door. Each month the box is filled with 6 - 8 of the finest sourced foods and snacks. With this box comes a very informative pamphlet called meet the makers in which each item is detailed.

Zestly was started by forward thinkers Gino Martini and Tamlyn van Rensburg, both with a


TASTE

My Zestly Box and all the goodies...

passion for food and discovering new tastes and products. They wanted to share this love with us and thank goodness they did.

My Zestly box came with 8 delicious products.

Ritzis Chili - Sundried Tomato Chili Pesto Froggit - Thyme Infused Balsamic Reduction Angelfoods Fudgery - Midnight Velvet Fudge Theonista - Pomegrante Green Tea Kombucha Coconut Connection - Organic Coconut Sugar Kyms Country Kitchen - Cinnamon Nutty Crunch Apple Bites Rootstock - Biltong Crisps (beef) Chaloner - Blueberry, Raspberry and Lavender Jam

Im starting to make my way through them all, but so far the Chaloner jam is my best (and came at a good time - Ive been craving jam lately!).

I am already in love with Zestly. The delivery was quick and the packaging was so beautiful that I have decided to keep my Zestly box!

This is a fun way for all foodies to try out different products and an opportunity to try things that you might not have tried before.

Also, they take special care to make sure that all the products are of high quality. This is obvious the moment you open the box - its like opening up a box of love. Love in the form of food - just my style!

This is a great gift for someone - or, of course, for yourself! Just one box, and youre hooked!

By Christine Bernard

www.zestly.co.za


TASTE

The Zestly Story...Zestly was started by couple Gino Martini and Tamlyn van Rensburg. Entrepreneurs with a growing love for food and discovering new tastes. Both having day jobs at the time, Tam-lyn, started selling sourced gourmet products to family and close friends. Gino encouraged her to turn the love of sharing foods and snacks into a business by selling to more than just family and friends, this is when their journey started.But lets not assume this all went smooth sailingStill having day jobs they spent their weekends and late nights drawing up a business plan which at the time seemed impossible. Their idea was crazy but exciting, to become full time entrepreneurs and work alongside each other, they made the decision and later both resigned.After blood, sweat and lots of coffee they had an idea! They planned to turn the family-snack-sharing into a business Our concept was to allow people to discover new foods and snacks This evolved from sharing products with family > To delivering products in a beautiful box. We would ensure a scrumptious gourmet food and snack box delivered monthly to your doorstep or work place. A surprise to the customers door, just like Christmas! Who doesnt love Christmas I think its fair to say Zestly was born!

So we encourage you to support and become a member of Zestly as we start this tasty journey! A good friend once said to me life is too short for carrots and celery sticks while sip-ping her tomato cocktail.

Visit www.zestly.co.za for more

The TeamBuon appetite!


TASTE


CREATE

Oh So Charming I have been freelancing as a Graphic Designer and Art Director for years, but have longed to use my more hidden skills - painting, drawing and crafting - as my main source of income. Be-ginning of this year I just finally felt it was time to start migrating to a calmer existence where I could create pieces that meant something to me. So I closed my eyes and hopped into the (Pty) Ltd and Im SO glad I did. Its as much work as freelance design plus a thousand, but for me so much more rewarding on a personal level. Charming is the humble beginning of the next phase of my life as a creative.

The NameThe name Oh So Charming has a few reasons for being. The Charming part was two fold, it stemmed from polymer clay charms I made in the very beginning of this journey and the fact that when I met him, my husband was my Prince Charming. He showed me a different side to life, much like this little business has. The oh so part was because both of our first two kids (we have four now) used to say ohso instead of

also which I found fitting. I hang the business on the premise that Ill try my best to make any and everything you could wish for #alltheth-ings. So adding an also/ohso is perfect. Id like a bespoke mug, also/ohso a hand painted cush-ion, also/ohso Id really love an illustration of my guinea pig. - you get the picture.

Tracey PrestonI studied Graphic Design (puts hand over mouth and mutters a BIG number) years ago. Ive been in advertising for many years now as an Art Di-rector, Graphic designer and then eventually Creative Director of a studio. I do love what I do - but I want more: from life, from my career and from myself. Long term I want for Charm-ing and I to carry each other to a place where I will be designing and producing fabric, and sub-sequently interior dcor (furniture and soft fur-nishings) from the fabric and the designs. Id like to start with Kiddies interiors, specifically boys, as I have really battled to find stuff I liked that wasnt nasty, branded, mainstream, chaotic or expensive. And in time, hopefully crockery and cookware lines too.

DESIGNER

We meet Tracey Preston - the talented Designer behind Oh So Charming and The Preston Art House.


DESIGNER CREATE

And when Im not doing that, Id LOVE to be holed up in a comfy, bright little studio painting, draw-ing and illustrating childrens books. Im passion-ate about writing and have three books Im work-ing on right now.

Most Popular ProductI was quite surprised to see that it was a hand painted Dandelion mug! Its sold like mad! Be-yond whats actually up on the site my quickest selling items are also mugs, but bespoke ones. Folks are keen to put their own messages/ideas on mugs or even have me create simple artwork with a great message. There are so many folks about with amazing ideas, who sometimes lack the time or skills to bring them to life. I am be-yond honoured that they will trust me with these precious thoughts and let me bring them to life!

At the moment, my favourite product has to be my newest item. Tiny prints (9cm x 9cm) of my artwork and photography that I am having pro-duced by the wonderful folks at Vin dEasel. They arrive with a miniature easel and I am besot-ted with them. Too see my work printed, even on a small scale is mind blowing. I look forward to growing that side of my business more with Charmings little sister company The Preston Art House. Shes very new (Born two weeks ago) but

will be the launch pad for selling my Artwork and photography globally, whereas Charming is more about the dcor and pretties

CoffeeIm a Jozi girl by circumstance for now and it does have some lovely spots. Id have to say Buitenge-luk in Broadacres. Weeping willows, giant duck pond with ducks that our toddlers go dilly for and such a lovely sense of peace.

But Im a Durbs girl at heart and that means, if I am at my happiest, youd find me at Pot and Kettle up on Bothas Hill, with a waffle and giant coffee. (it would probably be misty or rainy, as it always is there) So peaceful and views for days!

Linksoh So CharmingWebsite: www.ohsocharming.co.zaFB: www.facebook.com/allthecharmingthingsTwitter: @CharmingOHSO

The Preston Art houseWebsite: www.theprestonarthouse.comFB: www.facebook.com/theprestonarthouse

DESIGNER


CREATE

Vv

EXPENSIVE AD CAMPAIGNS ARE A THING OF THE PAST.

www.sledgehammerstudio.co.za


Vv

EXPENSIVE AD CAMPAIGNS ARE A THING OF THE PAST.



A little Q&A with the Sledehammer Studio team.

CREATE

Rory: I can't live without... Music.I believe strongly in... Intrinsic goodness in people.The movie I can watch on repeat is... I cant watch movies or read books twice, just cant do it!I've been told I look like... My brother? :)My favourite word is... Redamancy.If I have to work to music it would be... Blues Rock.Breakfast for me is... Usually oats with a bit of cinnamon, but Ive never said no to bacon and eggs.My superhero power would be... Never been able to decide between flight and teleportation but one of those is wish number one if I ever come upon a magic lamp.

Rubert: I can't live without Coffee, beer and Bokke. In no specific order.I believe strongly in Never never never ever settling for mediocre.The movie I can watch on repeat is Any David Attenborough series. Its not a movie as such but will always find a place on my screen.I've been told I look like Felicity Jones, the actress. Its the eyes apparently (well thats what my girlfriend says).My favourite word is Gravitas.If I have to work to music it would be The White Stripes because Jack White is a bad, bad man in the best kind of way.Breakfast for me is Raw oats, ground cinnamon, ground turmeric, ground linseeds, chia seeds, seasonal fruit, a splash of full cream milk, LOADS of double cream yogurt and finished off with some honey from the bees we keep.My superhero power would be Having the ability to save the Cape bees. We are losing colonies right before our eyes here in Newlands, so that would definitely be top of my list.


DISCOVER


Im a big fan of The Galileo Open Air Cinema - to me it always signals that summer is here. Last yeah we only saw one movie at Kirstenbosch and I have regretted our lack of commitment ever since. This year, Im determined to see more. We already kicked off the season with a movie at the new Century City venue. We bought tickets to see Friday the 13th, to be played on Friday the 13th of course, and I settled in with my hands over my eyes waiting to be scared. There was one friend in particular none of us wanted to sit next to - known for his pranks we were certain wed spend the evening screaming while he delighted in giving us frights. Of course, I got put next to him. But as it turned out, the very first Friday the 13th wasnt scary at all. It was, in fact, hilarious and had everyone in hysterics. I had my bottle of wine, my popcorn and my chocolate and I was happy.

Theres something just so special about watching moves outside. We went early, to enjoy our picnic while the sun was still out, before settling in to watch the movie. Wonderful evening! So, I thought Id share with you the upcoming movies and venues. And hopefully Ill see a few of you at some of the upcoming ones. Now... to get my husband to agree to Grease or Dirty Dancing!

The Galileo Open Air Cinema

Upcoming Shows...


DISCOVER


DISCOVER

Ive been living in Cape Town for a few years now, yet despite this I have only just experi-enced my first First Thursdays - try saying that after a few glasses of wine.

First Thursdays occurs, obviously, on the first Thursday of each month. Well just ignore the fact that i looked up to see which day of the week the next one would fall on (yeah, that happened). For one night the streets of Cape Town (and Johannesburg) come alive - and the cultural and creative establishments open their doors for the public. Each month is difficult and youll always find something that catches your interest. Its impossible to do everything at once and also a good idea to plan your evening be-forehand.

For our first event we started off in Bree Street at Friends of Design. The aim was simple: pour yourself a free (and might I add, delicious) glass of wine and sit down for a doodling session around their long table. They offered pens and paper - so all you had to do was drink your wine and call out your inner artist. Once my giraffe doodle was done (who knows why I chose to draw this - the wine told me to), we headed off

to get some dinner. We ended up at Latitude33 for quite possibly one of the best vegetarian burgers Ive had in a long time. Also, added bo-nus, we used The Entertainer app and got one of our burgers free. From there we made our way to Odean Cinema at the Pepperclub Hotel (we may have gotten slightly lost doing this but well skip that part). Here we settled in to watch four short films while enjoying some free pop-corn and wine. The movies were very interest-ing and had us laughing, crying and staring at the screens in surprise. After that we popped into an art gallery to see some local art and then ended off the evening at Tribe 112 for some de-licious and well needed coffee.

We wanted to do more but we had a Myciti bus to catch which we didnt want to miss (Blouberg is a bit far to walk to). We made it in time and headed home.

It was a far cry from our normal Thursday nights of series binging and one I will definitely do again!

If you want to plan your First Thursdays then visit their website on www.first-thursdays.co.za

MY fiRSTfiRST THuRSdAYS


DISCOVER

Photos by Tuning the vine


DISCOVER

I was invited to a Tuning the Vine event, and had little idea what to expect.

The gist is that it's a blend between a self-guided walking tour of the city and a wine tasting.

Either it would go terribly wrong and we all get robbed and our organs sold to the highest bidder and then all sold into slavery, or it would be fantastic fun. I'm quite partial to my gutty-wuts so I hoped for the best.

Basically, you get a sensible unstemmed wine glass, and a map with around 13 venues on the #INNERCITYWINEROUTE. The route is num-bered but you can go to any venue, and get a taster (or multiple tasters) of delicious wines from Van Loveren to Buitenverwachting, and every-where else in between. There are talks of adding food trucks to the route as well. As a side note, it's a good idea to eat something before you go. The places with great grub will invariably get packed with people, but as with life, timing is everything.

Its a fantastic way to taste and learn about a broad variety of wines, and explore the city a bit on foot with a few friends. Tickets range from R155 - R205, which considering the cost of other wine events in Cape Town, is well worth it. You can buy tickets at www.quicket.co.za or visit www.tun-ingthevine.co.za. The next event will be on the 9th December.

As the night ended (with my internals still intact), a group of us, some previous strangers turned alliances, settled down in a booth and ordered food. I could imagine the camera zooming out for the final scene til it watched us from outside the glass, our voices muted, watching our ani-mated conversation.

It was a great night, and I can't wait til the next one.

Luke Brestler, from Barely Normal, talks to us about his experience at Tuning the VInewww.barelynormal.co.za

TuNiNG THE ViNE


AboutNational Novel Writing Month (NaNoWriMo) is a fun, seat-of-your-pants approach to crea-tive writing. On November 1, participants begin working towards the goal of writing a 50,000-word novel by 11:59 PM on November 30. Valu-ing enthusiasm, determination, and a deadline,

NaNoWriMo is for anyone who has ever thought about writing a novel.

NaNoWriMo facts National Novel Writing Month (NaNoWriMo) believes stories matter. The event began in 1999, and in 2005, National Novel Writing Month be-came a 501(c)(3) nonprofit.

In 2014:- 325,142 participants, including 81,311 students and educators in the Young Writers Program, started the month as auto mechanics, out-of-work actors, and middle school English teachers.

They walked away novelists.

- 803 volunteer Municipal Liaisons guided 615 regions on six continents.- 849 libraries, bookstores, and community cent-ers opened their doors to novelists through the Come Write In program.- 55,774 Campers tackled a writing projectnovel or notat Camp NaNoWriMo.

Over 250 NaNoWriMo novels have been tra-ditionally published. They include Sara Gruens Water for Elephants, Erin Morgensterns The Night Circus, Hugh Howeys Wool, Rainbow Row-ells Fangirl, Jason Houghs The Darwin Elevator, and Marissa Meyers Cinder. See a full list of our published authors.

NaNoWriMos programs now include National Novel Writing Month in November, Camp Na-NoWriMo, the Young Writers Program, Come Write In, and the Now What? Months.

Each year, authors offer mentorship to our participants through pep talks. Our 2015 author mentors include Stephanie Perkins, Diana Ga-baldon, Charlaine Harris, N. K. Jemisin, and Gene Luen Yang.

DISCOVER


My ExperienceAs I type this I am 51,159 words into my novel and I am currently giving myself a few days break before continuing with the process. A well-de-served break, I truly believe.

The first time I heard about NaNoWriMo was last year, mid November, when I was too late to join in. This year, I decided to take the plunge. Oh it wont be so hard, I told myself, I mean its only 1667 words a day. Thats doable. Very doable. Everything seems easy before you actually do it yourself and, of course, I discovered this the hard way. Perhaps finding time to write 1667 a day wouldnt be so bad if I had NOTHING ELSE TO DO! But not only did I have a full time job to con-sider but also a life to live, and soon this easy task became something that constantly weighed on my mind. But this is why the process of Na-NoWriMo is so special, especially for people like me who thrive on deadlines. Without the dead-line Id simply keep telling myself that Ill write the novel when I have time - which, lets face it, never happens.

Now, I had to force myself to make the time.

Whether this meant getting up early or staying up late - I simply just had to get it done. And I did it. I discovered some interesting things about myself throughout the time - as to what time of the day works best for me, what type of music I should listen to, and how important it is to al-low your story to simply unfold as youre writing rather than having too many strict ideas from the start.

Right now, Im having a breather. I reached my goal for the month. But Im nowhere near done. But this month has given me the inspiration to push on and to finally make my dreams come true.

By Christine Bernard - future Author.

DISCOVER


DISCOVER


DISCOVER

Brookside Admin BrackenfellExpert Bookkeepers and Tax Practitioners

021 - 828 2119www.brookside.co.za

[email protected]


WIN

Time to win some competitions!

Winners announced 20 December 2015

Please be advised that some prizes may only be delivered in the New Year.


WIN1

One LuCKy reader Can waLK away wiTh a bOTTLe Of PonGRCZ BRUT AnD A BoTTle oF PonGRCZ RoS how to enter:

Email your full name to [email protected] with the subject line: Pongrcz

www.pongracz.co.za


WIN

3

WIn eARRInGS oF yoUR ChoICe FRoM nATASChA vAn nieKerK fine arT phOTOgraphy

To win email [email protected] and let me know earring you want!Visit https://hellopretty.co.za/natascha-van-niekerk-fine-art-photography?section=860

Subject Line: Natascha Van Niekerk

www.nataschavniekerk.com

WIn A 1 MonTh MeMBeRShIP To The SPoRTS SCIenCe InSITUTe oF SAThis fantastic prize includes a comprehensive fitness assessment and personalised training programme. Prize value R1492.

To enter please email: [email protected] with your details. Subject: SSISA

[email protected] | www.ssisa.com

2


WIN

win dOubLe TiCKeTs TO Tuning The vine 9 DeCeMBeR, CAPe ToWnTo win email [email protected] with your details

Subject Line: Tuning the Vine

WINNER ANNOUNCED ON MONDAY 7TH DECEMBER

www.tuningthevine.co.za

5

win a 4-paCK Of 330mL swarT bOTTLes and a 250g TIn oF SWART BlITS * how to enter:

Email your full name to [email protected] with the subject line: Swart

www.swartcoffee.com

* Swart Blits is a byproduct of Swart Coffee, whereby they use the left-over coffee to make firelighters

4


WIN6

Stay refreshed all summer with new Country Club retro-classicsCountry Club, the new range of sparkling classics tailored to express your individuality, is the chic alcohol-free alternative for everyday refreshment, sundowners and cocktail hour this summer.

There is nothing run of the mill about new Country Club. Available in three retro-cool, time-hon-oured flavour combinations, Rock Shandy, Lime & Soda and Passion Fruit & Lemonade, Country Club is the perfect accessory. Classic in style and classic in taste, make Country Club your summer fashion statement.

Country Club Rock Shandy is a firm favourite with hints of lemon complemented by the spicy taste of ginger and bitters. If you are after crisp, tangy refreshment, Country Club Lime & Soda will hit the spot. Country Club Passion Fruit & Lemonade tastes like a tropical vacation for the ultimate escape and relaxation.

Whether lounging poolside, dining al fresco or taking in the sunset, Country Club is the ideal alco-hol-free thirst quenching alternative you can enjoy all summer.

Country Club is available in vibrant 330ml slim cans at leading outlets country-wide selling at around R7.99.

Stay on trend by joining the Country Club in-crowd on Facebook at www.facebook.com/Country-ClubClassics and follow @Countryclub_CB on Twitter.

2 x CoUnTRy ClUB hAMPeRS To Be Wonsix paCK in nifTy paCKaging - vaLued aT r100 eaCh AnD InClUDeS DelIveRyTo enter please email: [email protected] with your details. Subject: Country Club


WIN7

2 x RoyCo hAMPeRS To Be Won vAlUeD AT R400 eACh inCLudes COurier COsTs (rOyCO prOduCT, aprOn, bag and mug)

To enter please email: [email protected] with your details. Subject: Royco

Delicious no fuss meals with new Royco Recipe BasesMaking delicious family favourites has just become a lot easier with the launch of a brand new Recipe Base range from Royco, one of South Africas most trusted food brands.

With these new innovative Recipe Base sauces, Royco has you covered in the kitchen taking the fuss out of preparing your favourite family meals.

A first of its kind, these new Recipe Bases will save you time in the kitchen without compromising on taste by taking care of the tricky, time consuming stages, while you add your own flair to the cooking process, giving you your time to shine.

Let Royco lend a helping hand and lip-smacking value with Recipe Bases for everyday favourites from Bolognaise, casseroles and curries, to more complex Butter Chicken and Breyani, that some home cooks may find a little daunting to make from scratch. A Simply Add recipe tag on each pouch, makes these generous family meals easy to prepare with basic staples from your refrigera-tor or pantry.

New Royco Recipe Bases are a blend of flavoursome herbs and spices with fresh ingredients and are free of added MSG or preservatives. They come in a value for money, family size pouch in six delicious recipes: Bolognaise, Chicken a la King, Butter Chicken, Breyani, Beef Casserole and Chick-en Casserole. Look out for them at stores country-wide at a recommended selling price of R18.99 per 200g pouch for a family meal for four.

Making authentic family favourites has never been easier. With new Royco Recipe Bases you know your meals will be Delicious. Every time.

For further information contact the Customer Care Line on 0860 002740.


THE END

dO YOu WANT TO AdVERTiSE WiTH uS?

Email Christine on [email protected]

issue 30 december 2015

Documents