Capelli La Vita Issue 4 by Design Spot

Issue four is spinning into the Universe. What a pleasure it is to connect again with you, our readers, and the most amazing people who's passion is showcased on our pages and makes this magazine happen! Getting married, every woman dreams of that dress that will turn her into a once in a lifetime Princess on her special day. We think we have found the way to make it happen with Anna Georgina. Not only does the dress need to be magical but it all starts with the ring. Again the right person stepped into our universe - My Morganite with ” Beautiful Shades of Pink”. Cinderella most certainly needs her day as well, after stepping out of those Princess shoes it’s time to slip into your Coast and Koi’s and take your Prince/ss for the journey of a lifetime. Take them to a magical land far far away in the middle of the Namibian Skeleton Coast where Shipwrecks take on new luxury. There you will find the most breath taking accommodation, views, adventures and moments to treasure for a lifetime. Imagine sitting on the deck with clear starlight above, sipping the MCC from Paul René sending Fairies to sprinkle stars in a glass just for you.

Our Gin of the month, Hope on Hopkins will smooth your troubles away. From sipping it neat and ice cold or with your favourite mixer, Barker & Quin, your perfect mixer of choice. Tastelab’s Secco Drink Infusion will take you Gin flavour experience to new dimensions of pleasure. For our Gin Lovers and Gin producers we bring you our discovery all the way from Bedfordshire in the U.K. Jo Wonham, a unique talent for the art collector. A gift, promotion or to have as a show piece for your brand, tasteroom or bar. An outstanding new idea from an entrepreneurial company bringing a restaurant to your home - Chef & Guests, your personal - Chef just a Click away, deserves all our support. For all our vegan and vegetarian readers, Chef Kerry Kilpin of Bistro Sixteen82 at Steenberg brings you her latest culinary delights. Enjoy your journey.

from the editor Garry Frasca Cover Anna Georgina

In This Issue Anna Georgina My Morganite Coast & Koi Paul RenĂŠ MCC Shipwreck Lodge Hope on Hopkins Jo Wonham Tastelab-Secco Barker and Quin Chef & Guests Bistro Sixteen82

Photographer:Shawn van Eeden

Sensual and cosmopolitan, Anna Georgina gowns are designed for the self-possessed, confident woman. Known for high fashion couture, South African designer Kobus Dippenaar launched the Anna Georgina bridal range in 2012 to an international audience in London. One of South Africa’s most loved and established fashion designers, Kobus was best known for his couture evening and bridal gowns – until Anna Georgina. A tribute to his mother, the collection grew out of Kobus’ desire to take haute couture fashion and make it more accessible. Much of haute couture isn’t wearable, and that was what Kobus sought to change. Anna Georgina showcases the very best of Kobus’ runway designs with garment construction that makes each gown fit perfectly. The collection also grew out of the belief that each woman has a beauty that is her own, an essence that deserves recognition. Having designed dresses for women for 30 years, Kobus says that one of the most underplayed aspects of women is their inherent power and beauty, often unrecognised by the woman herself. The Anna Georgina collections explore the play between masculinity and femininity, between structure and fluidity. Full skirts contrast with boning and corsetry, while Swarovski elements twinkle against figure-defining lines. The creations draw on the linear textures of silk dupoin, the old-world magic of lace, the sensuousness of silk charmeuse and the lightness of tulle. Vogue colours include blush, pale pinks, ivory and gold, nude and champagne. “Dress powerfully, be powerful, and don’t underestimate the power of the feminine,” says Kobus.

First discovered around turn of the 20th century on the remote islands of Madagascar and admired for its soft colours and rarity ever since. Morganite is the pink variety of the gemstone species known as Beryl and is now mined in many areas around the world, however the best stones usually hail from Madagascar, Mozambique and Brazil. Most recently Nigeria has gifted us with some stunning examples. Other varieties of Beryl include Aquamarine and Emerald, in fact morganite was even once called "Pink Emerald" and "Rose Beryl". With all rare gems, a lot of hard work goes into removing tons of soil and rock to reveal the high quality stones hidden below. Morganite mining is mostly done with basic mining techniques by locals living nearby to the gem deposit.

Other varieties of Beryl include Aquamarine and Emerald, in fact morganite was even once called "Pink Emerald" and "Rose Beryl". With all rare gems, a lot of hard work goes into removing tons of soil and rock to reveal the high quality stones hidden below. Morganite mining is mostly done with basic mining techniques by locals living nearby to the gem deposit. Obtaining the most desired colours in usable sizes can be extremely difficult and requires highly experienced gemstone dealers and cutters to select and cut the best quality stones that are worthy of setting into jewellery. Morganite usually shows its best colour in large stones not generally well suited for rings or earrings. Well saturated stones in smaller sizes are very rare and seldom seen at local jewellery stores and gemstone dealers. In fact high quality smaller stones will fetch a higher price per carat than a large stone of similar quality. Most of the gem morganite available are a very light shade of pink, in fact sometimes appearing colourless or a dusty brown. The most valued hues are a well saturated soft pink similar to the petals of a lotus flower and of course the beautiful slightly orangey peach similar to a Rose Champagne, which we describe as "Champagne Peach". As with most coloured gemstones small inclusions and imperfections can be expected, the most important characteristic to consider when buying Morganite is its colour and then secondly the clarity. A stone may have inclusions but if they are only visible under magnification and very faintly visible to the naked eye then most of your concern should be with the stones colour.

‘One shoe can change your life.’ – Cinderella

Laura Bosenberg @capetownballerina

Michael Groenewald @oneimagined

‘To wear dreams on one’s feet is to begin to give a

’

reality to one s dreams.

– Roger Vivier

‘If your hair is done properly and you’re wearing good shoes, you can

’–

get away with anything. Iris Apfel

Shoes are the finishing touch on any outfit and it is important to complete a look with the perfect pair Tracy Reese

You can never take too much care over the choice of your shoes. Too many women think that they are unimportant, but the real proof of an elegant woman is what is on her feet. Christian Dior

‘If your hair is done properly and you’re wearing good shoes, you can

’–

get away with anything. Iris Apfel

Shoes transform your body language and attitude. They lift you physically and emotionally. Christian Louboutin

‘Craziness in a shoe is great – you can have much more freedom, you can exaggerate

’

and it doesn t feel stupid. But to have too much craziness near your face, that

’–

would just feel weird. Miuccia Prada

From the Robertson wine valley comes a new trend-setting Bubbly enjoyed by those who appreciate the finer things in life. Expect to find it at exclusive dinner parties, uptown eateries and the tucked-away deli on the corner. Farmer and bubbly producer, Henk van Niekerk, believes it is the break away from the traditional which propelled this MCC from its humble beginnings on Wonderfontein Estate, to the fridges and coolers of a new generation of bubbly enthusiasts. From a young age Henk stole groceries from his mother’s kitchen for his field expeditions with his fellow boy scouts. His passion and enthusiasm for mixing various flavours in his style of cooking was already clear at that age. Many years later it was the PAUL RENÉ MCC experiment that surpassed all his expectations and is now his life’s passion and living dream. After several years of research and planning to produce what goes into the bottle, it was left to his wife Monica to take care of the outside. As a little farm girl Monica spent days in her Grandmother’s art studio and the creative mind to create the unique PAUL RENÉ MCC look was no doubt founded there. The loving couples’ smiles are synonymous with the brand and expect to smile too if you get the chance to taste Paul Rene.

PAUL RENĂ&#x2030; MCC BRUT is made from 100% chardonnay grapes that are hand picked in the early morning and then chilled overnight. Crate by crate they are passed into the press before the whole berries are crushed. This is only the beginning of a 3-year journey of detailed planning and careful attention to create a vintage of the PAUL RENĂ&#x2030; MCC BRUT. Each bottle is fermented for no less than 20 months on the lees, which creates a vibrant mousse, apricot and green apple freshness, with emphatic & persistent dry finish.

The grapes for the PAUL RENĂ&#x2030; MCC BRUT ROSĂ&#x2030; were hand-picked from our vineyard in the Robertson Valley. Made from classic bubbly varieties (75% Pinot Noir and 25% Chardonnay), each bottle was fermented for 24 months on the lees at a consistent temperature of 14 degrees Celsius, before disgorgement. The result: a lightly salmon coloured bubbly, refreshing in style and appearance with red, fruity flavours, floral undertones and silky richness. It pairs with seafood and white meats, and is ideal for a sundowner in summer.

Photographer:Denzel Bezuidenhout

Located in the famous Skeleton Coast concession between the Hoarusib and Hoanib rivers in the Skeleton Coast National Park, Shipwreck Lodge is only 45 km from MĂśwe Bay. The shipwreckshaped chalets are nestled between the dunes with a view of the Atlantic Ocean where the cold Benguela current provides guests with a refreshing breeze. Our exclusive clients can look forward to appreciating the harshness of the desert and the beauty of these solitary landscapes filled with geological history. Learn about the fauna and flora adapted to survive in these harsh conditions â&#x20AC;&#x201C; all from the comfort of the restaurant deck.

Photographer:Denzel Bezuidenhout

The lodge offers 8 twins/doubles and 2 family cabins, all ensuite and solarpowered. Each room has a shower, toilet and washbasin complimented with the necessary guest amenities, including a writing desk, bedside lamp and a wood burning stove. A small coffee and tea station with hot water flask (delivered to your room by our staff) are included for your convenience.

Photographer:Denzel Bezuidenhout

Sundowner drive to the roaring dunes This is an afternoon excursion by vehicle to the Oasis water point, which is complimented by the smoothly sculptured roaring dunes of the concession area to conclude the â&#x20AC;&#x153;must doâ&#x20AC;? sundowner.

Photographer:Denzel Bezuidenhout

Photographer:Martin Harvey

There are day excursions by vehicle to the Mรถwe Bay seal colony. Guests will be shown the remnants of the Suiderkus Shipwreck, along the beach past the remains of the Karimona shipwreck,

abandoned Westies diamond mine, remains of the Ventura Bomber, to the beautiful natural wind shelter created by the reeds at the Flamingo pools.

Photographer:Martin Harvey

Photographer:Shawn van Eeden

Photographer:Micheal Turek

Full day Huarusib River Excursion. A 4x4 trip to the Clay castles, a natural geological formation, where brown hyenas are often encountered. Fortunate clients could possibly see the desert adapted elephants and lions.

Photographer:Micheal Tu

Photo: Georgia East

Photo:Guy Bubb Hope on Hopkins Distillery is a micro-distillery in Salt River, Cape Town. Set up in 2014 by two ex-lawyers, Leigh Lisk and Lucy Beard, who followed their hearts and turned their hands to distilling, they handcraft three flagship gins under the Hope brand and have added a vodka and an agave spirit (aka a ‘tequila’) to the range. They bring out “limited edition” special release gins from time to time, as well as design and distil gins for other gin brands including Musgrave Pink, Musgrave 11, Clemengold, Bloedlemoen, Blossom & Hops and Southern Cross.

The South African couple had been working as lawyers in London for nearly 15 years before abandoning the rat race to follow the sun. They eventually found their way back home, to South Africa – after falling in love with craft gin in the Mediterranean – and refurbished a rundown warehouse in industrial Salt River, creating the Mother City’s first artisanal distillery.

Photo:Georgia East

Photo:Darren Bester

The two of them work (and live) in this urban haven, dedicating their lives to the age old process of batch distillation with their faithful stills – Mad Mary, Mildred and Maude.

Photo:Michelle Parkin

Gin Beyond Tonic. Everyone loves a gin and tonic, but not many realise quite how many calories are in tonic, and some don’t enjoy the bitter sweet combo that tonic lends to the drink. This is not a reason not to drink gin, however, as there are a myriad of other ways to enjoy this remarkable spirit, including neat.

Photo:Frank Krummacher

Neat Gin. Many are not brave enough to drink gin neat, as they’ve had bad experiences with bad gin. With the recent gin boom, there are now a huge range of beautifully distilled gins with an interesting range of botanicals, and many of them are good neat. The best way to serve is with a couple of blocks of ice and your choice of garnish – the ice dilutes the gin a bit (it is 43% alcohol after all) and a garnish which either complements or enhance the botanicals of the gin creates the simplest cocktail in history – perfect for sipping on hot summer days.

The Perfect Martini The Martini, first drunk in the 1880s has changed over time to become a classic dry drink.So famous, the glass itâ&#x20AC;&#x2122;s served in is named after it.

Simply pour a double tot of your favourite gin into a stirring glass filled with ice. Add a teaspoon of dry vermouth, stir. (You stir not only to mix, but to chill the drink as much as possible.) Strain into a chilled martini glass and serve with a twist of lemon.

The Negroni Only for those who enjoy the bitterness of Campari, it makes a perfect aperitif.

Equal parts Gin Red Sweet Vermouth Campari Best served on a big block of ice with a slice of orange.

The Gimlet

Invented as a method of addressing scurvy by the British navy for their sailors as it uses lime, it is another cocktail easy to make at home.

Mix A double tot of gin A single of Roseâ&#x20AC;&#x2122;s lime cordial A half tot of fresh lime juice All into a stirring glass of ice add a single tot of water stir, strain and serve straight up.

Gin & Juice Made famous by Snoop Dog, this is a great way to drink gin. Choose your juice and then match your gin to it … Great combinations include Hope Mediterranean Gin with cranberry juice and a little sugar syrup or Hope Salt River Gin with grapefruit juice and a thyme infused sugar syrup.

Red Snapper Gin’s take on a Bloody Mary: a delicious alternative, as the botanicals go so well with the tomato juice.

All that’s required is a double tot of gin (Mediterranean or Salt River Gin are good for this one), then fill up a tall glass with tomato juice, a dash of Tabasco and some salt and pepper.

Tasting our Gins If you’re interested in tasting the range of gins made by Hope, pop through to the Distillery on a Saturday afternoon: the Tasting Room overlooks the Distillery Floor, so you get to see where the magic happens. You can sample gins in a “DIY” style tasting, where you learn how to pour perfectly served G&Ts

Photo:Michelle Parkin

Regrettably no under 18s will be admitted. If you can’t make it to the Distillery (which is at 7 Hopkins Street in Salt River, just off Durham Avenue) on a Saturday afternoon, pop down to the Oranjezicht City Farm Market at Cape Town’s Granger Bay on a Saturday morning

Photo:Darren Bester

The Ginfamous Collection Jo Wonham is a new exciting artist and illustrator talent emerging from the UK, and definitely one to watch in 2019. Taking watercolour still life and animal portraiture to the next level with a strikingly modern twist, Jo specialises in ‘splash colour’ which focusses on floods of translucent paints over a vivid definition of the subject, capturing a movement and character which makes her pieces so unique. Originating from the county of Bedfordshire, Jo produces her illustrations and paintings from a specially designed studio in her home, whilst balancing working full time. She began drawing and sculpting at a young age, going on to study at the Surrey Institute of Art and Design. Whilst at University, Jo specialised in sculpture and mixed media, later going on to work at a Special Effects and Model making studio producing and designing film/TV props, shop displays, window dressing and prototypes for some of the biggest companies in the world – including televised awards ceremonies, high street stores and household recognised production companies. Of that time, she says “working at the studio was such a fantastic time, where every day and every client was different. We’d be sculpting characters one day, making awards the next, designing displays, working through technical drawings… we worked in so many different mediums and it gave me the chance to hone skills I’d never have got the chance to explore otherwise”.

After a number of years, she left the studio to join the corporate world and applied her client liaison skills to focus on marketing, but still kept an element of creativity and design by focussing on experiential activity – sampling, live demos and roadshows using bespoke designed sets and props. Working with some of the UKs biggest FMCG brands and products allowed for an expansion of skills again but did mean her creative outlet narrowed and producing artworks and pieces became a hobby limited only to free time. Until 2018, where she began playing with illustrations of a popular subject – Gin and was subsequently commissioned to produce 14 Gin illustrations for a wedding and spring boarded her back into the limelight and set alight a passion to create images more regularly. A springboard which was quite a step change from the sculptural world she was attuned to, but one which had always been in the background – just never publically released. Thanks to Social Media and the everyday use of technology, her work is now available no matter where you are in the world.

“This year has been pivotal to my artwork launching successfully. The wedding commission was my first foray into public access illustration for a while, and really invigorated a passion which I hadn’t explored due to focussing on my corporate career for so long. My style has developed in those ‘dormant’ years, and as such allowed me to hit the ground running and has in turn, gained a following at a feverish pace. I launched my website earlier in the year to allow affordable access to prints of the Gin collection (named playfully ‘Ginfamous’) and gave people the ability to access an incredibly popular subject. It couldn’t have come at a better time – Gin in the UK has gone crazy, it’s really popular and as a trend shows no signs of slowing down”. As such, her Ginfamous collection, which now has over 25 illustrations of bottles available, has been released in limited print editions and can be shipped worldwide, as well as being featured as collaborations with local pubs and bars. She starts by sketching out the design, either live or from printed images, in pencil before overlaying the detail in ink. Once dry, the watercolours are layered over creating density, depth and an intensity akin to her popular style. Each painting takes between 4-10 hours to create.

“I pride myself on using only the highest quality materials; heavy grade archive standard watercolour paper, high pigment paints and a traditional dip pen and ink pot, as the density and flow of ink is so much better – you get a true sense of the work which goes into the paintings and I love that no two would ever be the same, they are unique in every sense of the word”. Speaking about accessibility and launching to the world, she says “It’s very important to me that artworks aren’t pedestalled as inaccessible due to cost – they should be enjoyed and relished by everyone no matter who you are… in such a digital age, there is nothing like holding a real painting and feeling the grain of the paper or the finish of the paint under your fingertips; I want it to inspire and bring joy to everyone not just the affluent few which is why my commission and prints are offered in so many different price options".

So what is in store for 2019? Jo now works exclusively two days a week accepting commissions and working on expanding the Ginfamous collection, most recently broadening appeal by illustrating animals and pets, with the aspiration to release generic animal prints later in the year.

“Another popular request coming through is wedding venues, which make the most wonderful gift for first year anniversaries – since the tradition is to give something made of paper – or to give on the day. It’s a personal and highly bespoke way of remembering such a beautiful occasion”. Jo is certainly a force to be reckoned with in the art world and is determined to expand and grow depending on her audience’s needs – we can’t wait to see what else comes from this exciting talent in the future.

Taste Innovation Tastelab is a young, vibrant and modern company specialising in product design to create innovative food products for every consumer.

Creative development At Tastelab we believe in listening to consumers and combining needs with trends, to create the best possible food products by adding our own authentic stamp. Tastelab develops, manufactures and distributes innovative food products.

Flavour innovation We believe in the power of good food and the positive impact it has on human health and the world. With love for people and passion for food we create the best products to put on the shelves.

Tastelab is the creative brainchild of Cape Town based food scientist and entrepreneur, Wessel Pieterse, who is the heart and driving force behind Tastelab. Wessel completed his degree in Food Science at the University of Stellenbosch, where after he went on to do food product development for various retailers and fast food restaurants for three years. After this he completed his MBA at the UCT Graduate School of Business, and did courses in Design Thinking, Strategic Brand Management and Open Innovation at ESADE in Barcelona. His love for food innovation, product design and entrepreneurship inspired him to start this venture from his home kitchen in the charming Southern Suburbs of Cape Town. He is motivated to provide consumers with tasty, nutritious and innovative food products.

Introducing Secco Drink Infusion Secco is a blend of specially selected dried fruit and spices which allow you to naturally infuse a drink of your choice. The process by which the fruit has been dried leaves the fruitâ&#x20AC;&#x2122;s structure open allowing it to naturally infuse your drink with flavour and colour. Simply add one sachet of your favourite Secco to a glass of G&T, cocktail or soft drink and allow to infuse and enjoy.

Citrus Cinnamon Zesty lime and sweet naartjie infused with accents of earthy cinnamon.

Raspberry Rose Hibiscus Floral notes of rose and hibiscus in a crimson blend of sweet raspberries.

Spiced Fig Sweet fig complemented by aromatic star anise, cardamom and juniper berries.

Pepper Berry Fruity strawberry and blueberry, balanced with a hint of fragrant pepper.

HOW OUR JOURNEY BEGAN Inspiration can be found in unexpected places. For oenologist Hanneli vd Merwe, it came on a business trip to Europe in November 2015 where corporate entertaining led to a personal discovery of the tasty world of craft gin and designer tonics. Since becoming the first woman to obtain a PhD in Oenology from the University of Stellenbosch, she had been thirsting for a new adventure â&#x20AC;&#x201C; who would have thought the answer would lie in the cocktail she was enjoying. Back in South Africa, she observed the craft gin industry was already establishing itself and winning the hearts & palates of discerning consumers with the level of local craftsmanship. Yet amidst this growing excellence and diversity there was a sorely felt void. South Africa needed a natural, highquality tonic water to complement its emerging gin industry â&#x20AC;&#x201C; she decided to change this. Today Barker & Quin is a partnership between herself and long time colleague and friend, Chris Wium.

WHAT MAKES US SPECIAL In our bid to create a superior tonic for the discerning South African gin drinker, we went to great lengths to source the highest quality, natural products from Africa. Our citrus flavours and spices are created from distilled essences, and our quinine harvested from the Chinchona tree bark in the Democratic Republic of Congo. Combining these ingredients with spring water from the Breede River in the Slanghoek Valley, we have created a delectable tonic, free of artificial sweeteners, colourants and flavourants. Barker & Quin tonic water is delicious enough to be drunk on its own, but add it to a craft gin, and you create a unique gourmet drinking experience.

MARULA TONIC WATER

Taking our notes from the tree tops of Africa we present you with our Marula tonic water. This tonic is made with natural marula flavour and mountain spring water. Join us on a journey to the Bushveld. “My African dream, there's a new tomorrow” - Vicky Sampson

SERVING SUGGESTIONt Take a sturdy tumbler, and add your ice cubes. Add your gin of choice (50ml). Take a couple of leaves of fresh mint and drop it into the glass breaking it slightly. Fill up with Marula tonic, sit back and enjoy the view.

HIBISCUS TONIC WATER

This floral infused tonic is made with natural Hibiscus, Honeybush and real Quinine. This flavour arrangement compliments various Gins, but is also delicious as a refreshing non-alcoholic beverage. “The earth laughs in flowers” Ralph Waldo Emerson

SERVING SUGGESTION This flavourful floral tonic water can either be enjoyed with a handful of your favourite berries or dried citrus peel. Be playful with this one, she’s fun! Add to 50ml of your favourite gin on ice, sit back and enjoy something a little different

LIGHT AT HEART TONIC WATER

Keeping up with the Barker & Quin tradition and quality, â&#x20AC;&#x153;Light at Heartâ&#x20AC;? is an all natural product. Low in sugar and calories, mixed with mountain spring water. Enjoy a guilt free refreshment that will keep you light at heart for every festive occasion.

Serving Suggestions Take a cold wine glass (or glass of choice). Add ice, the larger the cubes the better. Add gin (50ml) and squeeze a lime wedge into the gin and drop it into the glass. Add ice cold Barker & Quin Light at Heart Indian tonic-water and squeeze another lime wedge and drop it in the glass, stir briefly. Sit back and enjoy!

FINEST INDIAN TONIC WATER

A premium tonic water made from select natural ingredients and quinine, mixed together with mountain spring water to form the perfect tonic water.

Serving Suggestions Take a cold wine glass (or glass of choice). Add ice, the larger the cubes the better. Add gin (50ml) and squeeze a lime wedge into the gin and drop it into the glass. Add ice cold Barker & Quin Finest Indian tonic water and squeeze another lime wedge and drop it in the glass, stir briefly. Sit back and enjoy!

HONEYBUSH ORANGE TONIC WATER

A heritage flavour from South Africa is the key ingredient that carries the citrus notes of this tonic water. This tonic water will amplify the characters in any gin and bring a fullness that is delectably refreshing. "Sugerpie, Honeybunch, you know that I love you! I can't help myself, I love you and nobody else" - Four Tops

Serving Suggestions Add ice to a long glass. Add (50ml) gin over your ice cubes. Add a beautiful green sage leaf and fill your glass with the delectable Honeybush Orange tonic water. Take a cinnamon stick and stir. Sit back and be refreshed!

Laura Bosenberg @capetownballerina

Michael Groenewald @oneimagined

About Us Do you love fine food and quality time with people special to you? With Chef & Guests you can hire a private chef to prepare high-quality meals in the comfort of your own home or at a unique location (exclusive luxury homes, rooftops, a wilderness location, etc) for an intimate time with your loved one, a special occasion with your friends, or for a corporate function.

What is Chef & Guests? An online platform connecting fine dining lovers with private chefs for an extraordinary culinary experience. A platform giving exposure to talented and passionate chefs, helping them use their unique gifts to succeed in their business and giving them true creative freedom. A platform seeking to represent a variety of culinary styles and the highest level of excellence.

Who Are Our Chefs? All our chefs are auto-entrepreneurs working with us and using our platform to promote their skills and services to reach clients and increase their revenues. Each one of our chefs is selected based on their skills and passion for fine food and people. We seek to represent a variety of culinary styles among our chefs, and a level of excellence acquired through culinary schools and/ or experience gained by working in fine dining establishments.

Chef Devasena Padayachi is a Johannesburg Born chef. With an International and National Diploma in Professional Cookery. She is passionate about the Art of Cooking and brings fresh cooking ideas, new perspectives, diversity, colour and flavour to any table. She has worked shifts at high volume hotels such as Michelangelo, Radisson Blu, Palazzo Hotel Montecasino and By word of Mouth.

Chef Devasena Padayachi Location: Johannesburg & Pretoria

Cuisine Type: Mediterranean, Asian and South African

Chef Devasena then took on a role at the South African Chefs Association as a lecturer, where she trained Young Chefs to improve there skills in the culinary world. She then went on to open up a Catering Company which is making its mark in the Johannesburg and Pretoria Areas.

Born and raised in Johannesburg, Chef Caldon Strimling has a passion for working with Fresh and Healthconscious ingredients that are heartwarming and soulful. His food is inspired by the Mediterranean, Asian and South African Homestyle cuisine- from Fine Dinning to a creative take on Street Food.

Chef Caldon Strimling Location: Johannesburg & Pretoria

Cuisine Type: Mediterranean, Asian and South African

He has worked as a chef at some of South Africaâ&#x20AC;&#x2122;s best restaurants such as Aurelias @ Emperors Palace, Punchinelloâ&#x20AC;&#x2122;s @ the Pivot Hotel, Urbanology in JHB CBD. Also worked in the Middle East (City of Jordan).

Chef Lebo Mamabolo is an exceptionally talented individual from Pretoria, with an international and national diploma in culinary arts. Chef Lebo has gained work experience from reputable establishments such as Four SeasonsÂ at The Westcliff and was recently given an opportunity to work in Texas in the United States of America.

Chef Lebo Mamabolo Location: Johannesburg & Pretoria

Cuisine Type: South African, Indian and American

She is very passionate about the culinary world and is set on bringing fresh and vibrant ideas to the hospitality industry, she ensures that clients get an amazing and unforgettable experience

Born and breed in Umtata Eastern Cape, Chef Nkosi Mfundisi is passionate and loves serving good food. He worked in top five star hotels like Twelve Apostles Hotel, Cape Grace Hotel and Fairmont Zimbali Resort. He is a former member of SA culinary Olympic Team and heÂ has cooked for prominent business people including the Spanish Ambassador.

Chef Nkosi Mfundisi Location: Johannesburg & Pretoria

Cuisine Type: Spanish, Asian, Italian, French, Mexican and Indian cuisines

Chef Lungelo Masiza Location: Southern Suburbs, Cape Town, Stellenbosch, Somerset West, Claremont, Fish Hoek, Seapoint, Simontown, Muizenberg, Camps Bay

Cuisine Type: Italian, Cape Malay and South African

Lungelo Masiza is a qualified professional Chef. His skills where obtained through the Belmond Mount Nelson Hotel, where he has learnt the ins and outs of the Hospitality industry with more than 11 years of extensive experience. Chef Lungelo as he is affectionately known has now ventured solo opening up his own food and beverage called Chef Lungelo. To allow visitors to experience the diversity in South Africa through the food and allowing them to feel a connection to their home country as well.

Chef Miyelani Mathebula Location: Cape Town (all over Cape Town)

Cuisine Type: Asian, Italian, French, South African

Miyelani Mathebula who is known as Chef Miya is a qualified vibrant and goal driven chef. He is self taught and hard working chef. With over 12 years of experience and has worked in different establishment all around South African such as Val de Vie Polo Club, Paarl Valley Golf Estate, Peninsula Hotel, Holiday Inn, serving under some off the countries top chefs, he is your go to guy for all foodies. He's an ambitious, hardworking and commercially driven chef who is striving to build a successful business career in the food industry and culinary world. He has a passion for great food and enjoys cooking mouth-watering dishes.

Bistro Sixteen82, Steenbergâ&#x20AC;&#x2122;s popular cellar door restaurant in Constantia welcomes vegans and vegetarians this summer with dedicated menus bursting with freshness and flavour.

Known for uncomplicated bistro-style food and tapas that is seasonal and flavourful, Chef Kerry draws on experiences during her travels to find new inspiration and authentic ingredients, so evident in the constant evolution of the Bistro Sixteen82 menu. Chef Kerryâ&#x20AC;&#x2122;s famous vegetable stack of pan fried veggies, roasted butternut, assorted mushrooms, tender greens and red pepper, all melded together by her delicious smoked paprika vinaigrette is one of three choices for mains. Other options are a warm vegetable quinoa salad of artichoke, courgettes, peppers, wild rocket and a red pepper coulis, or the avo and wild rocket Tempura Vegetables. The vegan dessert is a light and breezy bowl of fresh summer berries, juicy citrus and a berry coulis.

Vegans have plenty to choose from for starters and mains on the lunch menu. The broccoli tataki of marinated shimeji mushrooms, chilli, corn, spring onion and wild rocket is a must drizzled with Chef Kerryâ&#x20AC;&#x2122;s signature soy vinaigrette. A house salad and delicious marinated artichoke salad with beetroot, grilled courgettes and pumpkin seeds complete the selection of starters. The vegetarian menu features variations of these dishes as well as a few extras including a panko crusted cheese fritter for starters, followed by a risotto of the day and mushroom and gorgonzola ricotta gnocchi for mains.

Donâ&#x20AC;&#x2122;t miss out on these delicious creations and visit Bistro Sixteen82 before the summer rush. The outside terrace framed by water features and spectacular mountain views is the ultimate setting for enjoying Steenbergâ&#x20AC;&#x2122;s outstanding bubbly and fine selection of wines.

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Capelli La Vita Issue 4

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