August 2016 magazine

THE

COFFEE

THE

MUSIC

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Coffee & Chocolate Issue 2 Join us as we celebrate this delectable duo that has captured the world. We talk to professional models, meet with local celebrities, get the lowdown on how to successfully trim your beard at home, enjoy some good food at 3 different farmers’ markets and more.

August is indeed a month for celebration, let’s keep the spirit alive.

Happy Women’s Month to all women!

Danilo Acquisto:

Italian Style with a touch of magic

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Khanya Siyengo says BE GREAT

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Elizabeth Calitz Commissioning Editor

Chris Valentine is a

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Painting Genius

32 Elsje Schoemann smiles for

Paardevlei The Great Gatsby goes Country

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interesting human beings inhabiting this planet, and it is us that make our stories engaging, compelling and entertaining, to name a few.

Our main photo shoot, Gatsby, brought many new people into our lives; professionals that we’ll continue doing business with, lovely acquaintances and new friends. Of course there were challenges – anything worth doing has them. But, it was an enriching experience and something that we’ll talk about for some time.

August is women’s month. We wish every woman a HAPPY WOMEN’S DAY. Women are the glue of society that holds everything together. They are the nurturers, the counselors, the lighthouses that show the way. They are strong, wise and kind. Let’s honour them by showing our gratitude, our affection and love them for the important We want to say a big warm thank you to everyone who has contributed to our first role they play our lives. two issues. We enjoyed every interview and Our August issue is also dedicated to loved meeting every person. It has enriched something else we dearly love – coffee and our lives to learn about the stuff that people chocolate. We consume it every day, cook do, to team up together on a project and to with it, bake with it, share it – we simply get an inside look into the daily lives of such cannot imagine our lives without it. We pay diverse and fascinating PEOPLE. a hearty tribute to the bean that brings us Enjoy this issue. such pleasure.

We celebrate people. We are a bunch of

With grateful thanks,

Esaias Calitz

Tur? Quiatet incid magnien deriosa ndantur anditas incturit ut officia velignimusam eossequas aut plicaborum est asperci antiore

M The words of a humble man: “"To be honest, nothing much has changed besides my diary being absolute mayhem."

eet Danilo Acquisto, Italian turned local boy with the winsome personality that greets you every day on Afternoon Express.

Danilo comes from a very loving and supportive family who has always had his back. Growing up a troubled kid, he wanted to be different in order to be accepted, which sparked his desire to become a helicopter pilot.

There were other obstacles that he faced, like self-doubt and trying to live up to everyone’s expectations of him.

He was advised to have a back-up plan in case a career in television didn’t work out. In a way, ‘being happy’ was a forced expression of himself, once again meeting the demands of other people. Danilo describes his obstacles as ‘more deeply personal than outwardly recognizable’.

Last year Danilo went through the grueling process of the SABC 3 Presenter Search. He invested in it so much that he left another show he was working on and quit a producer job just to participate in this countrywide project. On the last night, just before the winners were announced, Danilo prayed and willingly left his future in God’s hands. What a wise choice it turned out to be! He has fond memories of the journey he walked with the other finalists and counts them worthy contestants. He sees his appointment on Afternoon Express as an affirmation of his talent and loves every moment of it. Danilo, being such a gracious young man, has made many new friends and says that the fans have been kind and loving. He considers himself blessed to do what he does.

The words of a humble man: “To be honest, nothing much has changed besides my diary being absolute mayhem. I am, and always will be, the same Danilo, with the same dreams and ambitions and fears. It’s not as glittery and glamorous as most would think and I’m glad I’ve kept my head down and worked hard so as not to get sucked into the hype of my own success. There is still so much to do and achieve - a world to conquer.”

As we were driving along the promenade in Sea point to the studio where we’re meeting Danilo, we were somewhat nervous.

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re we going we going to be on time? What if we get lost? Do we look right? Such were the questions going through our minds as we approached the area where we needed to park.

Walking barefoot up the street to the building, heels in my hand, I thought to myself ‘this is it’, we are actually meeting a celebrity.

We were warmly greeted and immediately escorted to the chill room where everyone relaxes between shoots, offered coffee and made comfortable on the couch while we waited for Danilo. What a friendly bunch of people!

What a surprise when one of the senior staff members took us on a grand tour of the whole studio! We had a glimpse of all the work that goes on behind the scenes in the editing room and even walked onto the set. For our last treat, we were allowed to watch the live recording of the show.

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anilo is a kind and thoughtful young man who isn’t moved by all the attention that comes with the job. Danilo is careful not to let his success get the better of him and he wants to leave his mark on the world in a positive way: a legacy of openness and kindness.

He attributes his Italian flair and good spirits to being part of a close-knit family. His heart is all about giving – being in touch with so many people has made him aware of the real needs of society and he aims to one day be in a position to provide platforms for people to overcome their obstacles and to have them recognized.

This is Danilo’s story, and it’s far from over! We’ve enjoyed reading the first few chapters and will be watching out for the next one. Danilo, we wish you every success on your journey; may you achieve all your dreams. We thank you for letting us in on a few moments of your life.

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e live in the age of the entrepeneur, and more people than ever before are taking the leap and starting their own businesses. Interestingly, a lot of couples are also making the decision to venture into these fairly unchartered waters together.

We approached Jorrie and Alret van der Walt, a gutsy couple who has shared the desire to work together from the onset of their relationship. They have a successful production company and have worked on some major productions, most of which involved traveling together and being apart for weeks. The addition of a baby boy hasn’t slowed them down.

They are still going strong, and when the situation calls for it, the whole family goes to work!

This dynamic partnership already started in 2006 when couple met at Northwest University, where they both studied. They shared a passion for the film and media industry, and as destiny would have it, both received job offers in Cape Town in their chosen fields. Alret worked as graphic designer and editor and Jorrie started out as a camera operator. The partnership was further strengthened when they got married in 2009, and in 2010 their own company, Empty Canvas Productions, was born.

We admire couples that live and work together and wanted to find out what it is like being in each other’s company in a professional and personal capacity. Alret said she has always had a desire to work with her husband some day, after the example of her parents, who had their own business. According to her, they work well as a team, largely because of the industry that demands long hours, but also because they trust each other’s judgments and know each other’s strengths and weaknesses.

They currently produce together,and their portfolio includes: Wholehearted music video Zamar music video A Call to India (documentary) Walk the Talk (short film by Regardt van den Bergh) Klein Karoo (feature film) Born To Win (feature film) Mooirivier (feature film) 5 Sterre met Reuben (TV series) De Kat (TV series)

What works about it and what doesn’t Working together has impacted Jorrie and work?

Alret’s relationship positively as they are “Since we are both in the film industry we building on an already solid foundation. She understand the long work hours and if we says it gives them a better understanding of have to do a movie for a month in another each other’s actions and emotions outside town we can be together. If I don’t work the workplace. on the movie myself, I can take my other design and editing work with and work from wherever Jorrie is working. We work well as a team with Jorrie that is very technical and a perfectionist and me that is good at storytelling and creating the emotions. It works that we have different roles to play but both of us have an overall knowledge, so we can give advice to each other. Our challenge is to take a break from work and not to talk or think about work in our off times.”

Their advice for couples considering taking the same route: “When starting your own company, define each other’s roles clearly. Communication is key to a successful partnership, as well as respect for each other. Try to build each other up by complimenting each other when he/she has done a great job.

It is a big commitment to work together; it takes a lot of dedication. Start with a small project in your spare time and try it out first The couple says their personality types work before quitting your jobs and start something well together professionally. Their working together.” styles compliment each other, which is a great advantage, as this does not apply to Well done Jorrie and Alret. You’ve shown us everyone. Jorrie is the perfectionist and a that, with the right attitude and regard for good leader and communicates very clearly each other, as well as a determination to what he expects, which makes Alret’s job make it work, successful partnerships on easier as she naturally follows his lead and and off the field are possible. knows what she has to do.

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he secret to closing a deal with new clients is taking them through a step-bystep qualifying process that weeds out the noncommittals. Here is some help to find the clients you really want to work with.

Many designers claim to have trouble “closing the sale” and getting the client to sign on the dotted line. They sometimes even imagine there’s some secret to closing that they don’t know yet.

If there is a secret to closing, it’s that you can’t close someone who isn’t closeable. That’s why it’s essential to qualify your prospects first, so you only spend your time on the ones who are most likely to actually become clients.

Many creatives shrink away from selling—of which closing is the most important aspect—

for fear of being perceived as a salesperson or slimy (or both). But if you think about it, all creative entrepreneurs, solopreneurs or self-employed freelancers are commissiononly salespeople— you don’t make a dime until you close the sale—and can therefore barely afford to avoid selling. Learn to do it in your own style. It’s your job to put your prospects through a process to determine whether they’re qualified to work with you.

Nobody wants to wait to be chosen.

KNOW WHO’S QUALIFIED

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n order to be closeable, prospects first have to be “qualified.” This isn’t about who is or isn’t good enough to work with you.

Qualified prospects fit certain objective criteria that you set for your business.

• Mindset: They behave like professional clients, not amateurs, and they don’t have mental obstacles to working with you because of your location or the size of your business.

• Pricing: They’re aware of your pricing, because you’ve told them up front your general price range or they’ve seen it on your website, and they can afford you..

• Timing: Both their expectations and timeframe are clear and realistic.

• Influence: They’re the decision-maker or have enough influence over the decision-maker.

When you know who you’re looking for, it’s so much easier to recognize them when you see them.

PRE-QUALIFY THEM

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nce you know who you’re looking for, you can use your marketing tools to prequalify prospects. The best tool to use is content marketing to draw the right people to your front door, your lead-generating website. This positions your firm and quickly discourages the “wrong” people from knocking, while capturing the qualified prospects. “Putting pricing up on your site is one of the best things you can do. It stops tons of time-wasting calls and e-mails about pricing from those who could have weeded themselves out. Higher-quality prospects will not be scared away by general information about pricing.

USHER THEM THROUGH YOUR QUALIFYING GATEWAY Those who make it through your pre-qualifying process usually arrive at your “gateway” by sending an e-mail, filling out your contact form and/or calling you to talk about a specific project. They may ask right away for a proposal or a meeting, but don’t agree to anything without putting them through your qualifying process.

The goal is to assess their qualifications. Use that time to find out: Do they know what they need? Is their timeframe realistic? Can they afford you? Develop a short list of questions or cheat sheet. Once you’ve determined that they may be a good fit, you can even charge a fee for an initial consultation, which is especially effective when the client doesn’t know what they need. You can and should be paid for the strategic thinking that goes into scoping out a project.

ASSESS THEIR READINESS Once you’ve identified the prospects that are qualified to work with you, the next step is to determine whether they’re ready to be closed. Often, it’s unmistakable: Their need suddenly becomes urgent, which isn’t always a good thing for the project, but that seems to be the reality of how business is done these days. Other times, it’s not always easy to tell if they’re ready. Be sensitive to the signals without making assumptions about what they mean. For example, you may assume that because they were really excited in the meeting, they will be a cinch to close - maybe they’re that way with everyone.

Or you may assume that because they haven’t yet responded about your proposal, they must have chosen someone else. Don’t judge lack of responsiveness as a lack of interest; it might just be a lack of readiness. In fact, one of the traps many creatives fall into is mistaking excitement or enthusiasm for readiness. There are so many reasons a prospect might be excited. They may want very much to work with you without realizing they can’t afford you— another reason it’s essential to talk about money early. Or they may not know how to say “no.”

Prospects are likely to be ready if: • They’re open to continuing the conversation and readily take your calls (mindset).

• You’ve talked price and agreed to a budget (pricing).

• Their need is imminent and they have a realistic deadline in mind (timing).

• They’re the decision-maker or have enough influence over the decision-maker (influence).

Go through this checklist with each prospect. And if they’re not ready, don’t be discouraged.

Just get them into your marketing system. Send them your e-mail newsletter. Connect with them on LinkedIn. Follow them on Twitter and, when appropriate, friend them on Facebook.

This will automate the process of staying in touch and keep you on their radar until they are ready—which could be months or, sometimes, years.

CLOSE THE DEAL ON THOSE WHO ARE CLOSEABLE After all this qualifying—which is very labor-intensive but worth every minute— you’ll end up with a batch of high-quality prospects that are ready or almost ready to be closed. This is what you want! What can you do to close the deal?

Let’s apply the same criterion categories to you: • Mindset: Don’t be cocky and don’t count your chickens before they hatch. The best attitude to have is, “We’ve got plenty of irons in the if re. This would be good to get, but we don’t need it. We’ll do everything we can, but if it falls through, there will be opportunities in the future.” Then focus your attention on someone else.

• Pricing: Make it clear that you’re ready to negotiate if necessary, but keep desperation out of it and don’t volunteer any discounts.

• Timing: Give them a deadline to nudge them toward a decision. Say, “We can hold time for you in our production schedule if you sign the contract before the end of the month. But next month is looking very busy.” Provide a process for moving forward with language like, “Here’s what’s next if you decide to move forward.” This shows your professionalism.

• Influence: Continue to exert your influence and remember that the ball is always in your court. Keep looking for ways to demonstrate your enthusiasm and competence.

So you see that, in fact, there’s no secret to any of this marketing and sales stuff.

It’s really a question of focus, hard work, persistence and effort, every single day.

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very time I put a piece of chocolate in my mouth, the entire world stops. I can’t seem to focus on anything else, except that taste bud-exploding rush—ambrosia for the mouth and soul.

Chocolate there’s the unmistakably sweet sensation of the first does not raise Initially, bite, allowing the chocolate to slowly dissolve. As the chocolate to melt, intense flavour overwhelms me and every cholestrol levels continues part of my body succumbs to perfection. That is quite a powerful seduction - luscious, aromatic, roasted, complex, beguiling. The and may help satisfaction that I get from chocolate is unmatched by anything with depression. else I could possibly eat.

Chocolate. We cook with it, taste it, bake it, melt it, coat things Hooray for with it, spread it, ice cakes with it, and make candy from it. How can we live without it? Chocolate, in my biased opinion, is the chocaholics! most universally provoking and addictive flavour.

Today there are so many chocolates to choose from - imported and domestic chocolates, artisan chocolates, mass-produced chocolates, spiced organic chocolate, high cacao percentage chocolates (such as 99%, 72%, 64%), “dark” milk chocolates, and chocolates filled with everything from creamy praline to soft, nutty nougat.

IF THE QUESTION IS CHOCOLATE RELATED – THE ANSWER IS YES A Balanced

chocolate in both hands

Where does this gift of the gods come from? Chocolate is a product of the fruit of the cacao tree. The fruits grow off the main trunk of the tree as pods, similar in size to a deflated football. The trees can grow anywhere from 25 to 50 feet tall. Once harvested, each pod is cut open to reveal a milky white pulp with loads of beans—20 to 50 per pod—embedded. Split apart, cacao pods have characteristics similar to a melon but with much larger seeds (cacao beans) and little flesh.

We’ve defined some of the more well-known types of chocolate.

Milk Chocolate Milk chocolate must contain a minimum of 10% cacao solids and 12% milk solids (dried).

Sugar is always added and usually a small amount of lecithin as well.

Both must contain a minimum of 35% cacao solids. In addition, sugar is added for sweetness and cocoa butter for fluidity and smoothness. Lecithin is often added and sometimes vanilla. Semisweet and bittersweet chocolate are interchangeable terms.

Unsweetened or Dark Chocolate Unsweetened chocolate usually contains 100% cacao solids, and less than 1% lecithin.

Unsweetened chocolate is solid “chocolate liquor,” cacao beans ground to a smooth paste with no added sugar or fat and usually sold as a hardened block.

Semisweet and Bittersweet Chocolate

White Chocolate

Not officially (or legally) chocolate because it has no cacao solids, ivory-colored white chocolate is made from cocoa butter, sugar, and caramel with added dairy solids and sometimes vanilla. It’s important to use the best brands since the quality of white chocolate is almost entirely dependent on the aroma and taste of the rich cocoa butter.

GOOD NEWS FOR CHOCAHOLICS Modern medicine is just beginning to catch on to something that the ancient tribes practiced: using chocolate for medicinal purposes. Research has shown that although cocoa butter is high in saturated fat, it does not raise cholesterol levels due to its high stearic acid content, which some believe lowers the level of serum cholesterol.

Other studies show that chocolate contains polyphenols, which may thin the blood and prevent oxidation in the blood flow, inhibiting the bad cholesterol (LDL). Still other medical studies have concluded that cacao contains ingredients similar to those in mind-altering drugs and over-the-counter antidepressants.

Centuries ago, cacao was used as a disinfectant, its flowers were used to alleviate apathy, and the milky white pulp was used to facilitate birth. Later, most commonly in Europe during the past two centuries, chocolate was classified as a drug and dispensed in pharmacies to those with weak constitutions or symptoms of fatigue and malaise. The small disks of “medicinal� chocolate were scented and flavored with vanilla and orange flowers.

Their consumption was said to aid health and digestion, although classifying chocolate as a drug also helped people avoid paying taxes on it because virtually everything but medications was taxable.

MORE INTERESTING FACTS Studies have shown that chocolate contains theobromine, phenylethylamine (PEA), anandamide, and cannabinoids, which are similar to the mind-altering components found in the drugs ecstasy and marijuana. People with depression tend to consume more chocolate than others, perhaps due to the presence of these chemicals. And PEA has a similar effect on the chemistry of the brain to what we experience when we fall in love.

Chocolate’s high level of magnesium is credited for adding to the euphoria one gets from eating chocolate. Serotonin and tyramine are also present in chocolate and provide a mild, calming, balancing effect. Most chocolate lovers don’t need scientists to tell them that chocolate is indeed mood altering, but perhaps scientists have discovered medical grounds for our addiction (finally!). It has been disproved that chocolate causes acne (teenagers rejoice) and we know that there is only a small amount of caffeine in chocolate: a 1-ounce piece of milk chocolate contains 6 milligrams of caffeine, the equivalent of a cup of decaffeinated coffee. A 1-ounce piece of dark chocolate has 10 to 20 milligrams of caffeine; 1 cup of regular coffee has 100 to 120 milligrams of caffeine.

Double Chocolate Soufflés

Serve the soufflés immediately with a drizzle of crème anglaise or a dollop of whipped cream.

6 INDIVIDUAL SOUFFLÉS Ingredients 5 ounces [140 grams] bittersweet or semisweet chocolate, chopped ¼ cup [60 ml] milk 6 tablespoons [70 grams], sugar 2 teaspoons whiskey, or 1 teaspoon vanilla extract 3 large egg yolks 4 large egg whites 1½ ounces [45 grams] bittersweet or semisweet chocolate, very coarsely chopped, or ⅓ cup [45 grams] chocolate chips Butter six 4-ounce (125-ml) ramekins or 6-ounce (150-ml) custard cups. Place them on a baking sheet. Preheat the oven to 400°F “(205°C).

In a large heatproof bowl set over a pan of simmering water, melt the chocolate with the milk. Remove the pan from heat and whisk in 3 tablespoons (35 grams) of the sugar, the whiskey, and the egg yolks. Let stand at room temperature.

In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they are foamy and begin to hold their shape when the whisk is lifted. Gradually whip in the remaining 3 tablespoons (35 grams) of sugar, whipping until the whites hold soft, droopy peaks.

Fold the beaten egg whites into the chocolate mixture. Fill the ramekins or custard cups halfway with “the soufflé mixture. Sprinkle in the pieces of chopped chocolate. Add the remaining batter, filling the soufflé dishes almost to the top.

Bake for 14 minutes, or until the soufflés are firm, yet jiggly when nudged. They should be very soft when you remove them from the oven. Serve immediately.

Custard cups can be filled with the soufflé batter a few hours in advance and left at room temperature until ready to bake. Bake right before serving.

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hen we started our chocolate journey, we made a beeline for Huguenot Fine Chocolates on Main Street in Franschhoek as we’ve been there before and knew about their unrivaled reputation as a chocolate authority.

Over the last 16 years, this boutique chocolaterie of Huguenot Fine Chocolates has built itself up to become a gourmet landmark on Franschhoek’s main street.

Owned and operated by Denver Adonis and Danver Windvogel, these two bold entrepeneurs are responsible for introducing a whole new dimension into chocolate in South Africa. This exciting journey started when the Belgian government ‘adopted’ Franschhoek and one of their more imaginative projects was to create bursaries to study chocolate-making. Danver and Denver were the recipients. On their return, after qualifying, they set up a Belgian chocolate business which has gone from strength to strength.

They have been largely responsible for leading South Africans from commercial chocolates into the delicious realm of fine ‘real’ chocolate.

Of course enjoying their fantastic range has helped, but Danver and Denver have taken the education process to a whole new dimension.Twice a day, every day, they have ‘The Chocolate Experience’, a half hour programme that takes visitors through the story of chocolate, a chocolate tasting and a demonstration of how chocolates are made.

We had an enjoyable visit to the workshop and was duly entertained by Jermaine van Zyl, another local who has made quite a name for himself presenting this interesting workshop filled with chocolate facts and amusing quips by Jermaine.

It remains a popular event and tens of thousands of people all over the world now understand the difference between commercial and ‘real’ chocolate.

Downstairs from the auditorium, there is the shop, filled with thousands of chocolates – dark, milk and white. There are more than 60 different fillings, many timeless classics, like praline, caramel and vanilla and many originals, some with an African flavour, like Amarula, Pinotage and melktert.

In addition to the great tastes that Huguenot creates is a company that has a strong sense of community and social responsibility. They employ sixteen people, all from the local previously disadvantaged communities and they also encourage local industry.

For example, chocolate tempering machines, until a few years ago, had to be imported, at great cost. Being practical, Danver and Denver believed that they could be made in South Africa and engaged a local engineering shop to make them, thus encouraging job creation and local expertise. Similarly with packaging – original ideas came from Belgium, but local material has been incorporated.

What a success story! It must have taken a

lot of resolve and single-mindedness to build and establish a business that is respected worldwide. And this is not the end. They have some exciting plans for the shop which includes more finger licking experiences. All will be revealed soon‌

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Market Day provides a perfect platform for independent local farmers and food producers for selling their food and plants, and also has a focus on encouraging people to participate in building an alternative food system.

aardevlei Farmers’ Market is a new gem that we’ve discovered recently. It is tucked away the on Paardevlei property in Strand.

The market is in a barn, which puts the farmer into market! It has a typical country look and feel and you get that welcoming Once you selected a lip-smacking meal, you impression even before you’ve walked into can make your way to the hay, where you the market. can eat, watch and take it all in before you go The tables are made from recycled alternative back for dessert and coffee. cable reels. It is a friendly place and you are greeted with many warm smiles from the traders. They love to talk to you and answer your questions about their wares, and will even pose for a photo!

The owner of the market, Elsje Schoeman, is a great host and stops to talk, greet and welcome the crowds.

It really is an enjoyable country outing filled with happy people and great, honest to Shopping for kitchen and pantry is a must – goodness food, a heartwarming experience there is an abundance of marvelous, fresh that is good for the soul. produce and pantry-perfect fare. Sample the It is the smallest of the three markets that homemade breads, pestos, pastries, cheese, we’ve visited, but it rates top in friendliness, honey – it is a gastronomical experience. good nature and neighbourliness.

You can also talk directly to the producers if you have any questions about the products.

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he Oude Libertas Slow Market has a certain charm – it is located on the site of a vineyard and it has an amphitheatre. It is a medium sized market and has two distinct parts: interior and exterior.

When you fancy something sweet, it’s time to venture indoors where another selection of treats await. Here most of the deliciously sweet surprises like Belgian waffles with all kinds of toppings beckon, freshly brewed The market has different spaces and they coffee and so on. If the weather’s right you are all appealing. When you wind down the can sit on the verandah overlooking the walkway the first thing you see is an eating vineyard. area where friends, families and children It is really is an authentic market with gather for an informal chat and something products that have been grown, raised, appetizing from one of several food offerings. harvested, caught, preserved, or handmade As you make your way down, there is plenty by the producers themselves. 7 Minutes so see, touch, taste and admire. From from Stellenbosch centre, Oude Libertas clothing, jewelery, mouthwatering wraps, market has a chic boutique feel, where you tapas, pizzas, home made juices, craft beer, can spend many a Saturday morning in the artisan food, you might have a hard time company of quality food, superb homemade deciding what to have, all the way upstairs fare and evergreen landscape beauty of the where you can sit under an oak and take in winelands. the stunning surroundings.

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oot 44 market in tucked away in the valley of vineyards just outside Stellenbosch.

About 45 minutes from Cape Town, it’s a comfortable drive that takes you from cityscape to countryside in minutes. Turning off next to the giant strawberry that marks its neighbour, the market has breathtaking views in all directions. It is surrounded by the Helderberg Mountains, the Jonkershoek mountain range and plush vineyards. A feast for the eyes, and that’s before you enter the market.

jewelery, leather goods, various arts and crafts and fascinating accessories for your home.

The biggest part of the market is housed in marquee tents for an all weather experience and when the sun is out there is choice of seating areas where a leisurely glass of wine or craft beer can be enjoyed.

For the discerning palate there are mouthwatering sweet treats, wood-fired pizzas, biltong, curries and much more. If you prefer something healthy, salads and There is more than enough parking, which health sandwiches will entice you. already makes it easier as you don’t have to drive around wasting precious time while waiting for someone to vacate their space.

You can stock your pantry with a variety Root 44 is a delightful blend of wares from of quality products like superb olive oils, the pantry to the table to the kitchen to the spreads, home baked breads, cured and bedroom to the garden… do I have to say smoked charcuterie products and a selection more? It’s a family outing like no other, bring of fresh, organic fresh produce. granny and granddad, bring the kids, bring your friends; there is something for every You can easily spend a whole morning palate and taste. visiting the scores of diverse stalls, stopping Some of the products on offer include for a freshly ground coffee, lunch with the selected antiques, children’s clothing, family, and then relax with afternoon tea and a sweet.

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here are few things more relaxing, more satisfying, than reclining with a cup of quality java. Each sip is an explosion of rich aroma to be deeply savoured.

Coffee is one of the most widely consumed drinks in the world. And rightly so. Dating back as early as the 16th century, the humble coffee bean has become a balm to millions around the globe. The most needed drink in the morning; it has evolved into a cure for hangovers, it’s an essential end to most dinner parties and meals for one, corporates, artisans and laypersons alike enjoy it.

Whether you like it straight up, or topped with froth and chocolate sprinkles, we’ve put together some definitions of everyone’s favourites.

Espresso One-third to two-thirds of a demitasse of espresso coffee, or 1 to 2 ounces, black, usually drunk with sugar.

Espresso Romano Espresso served with a twist of lemon on the side.

Espresso Ristretto Corto (Short) The restricted or short espresso carries the “small is beautiful” espresso philosophy to its ultimate: The flow of espresso is cut short at about ¾ ounce or one-half of a demitasse, producing an even denser, more perfumy cup of espresso than the norm.

Espresso Lungo (Long) A “long” espresso, filling about two-thirds or more of a demitasse.

Espresso Con Panna A single or double serving of espresso topped with whipped cream in a 6-ounce cup, usually topped by a dash of unsweetened chocolate powder.

Doppio (Double) Double serving, or about 2½ ounces to 3-5 ounces of straight espresso, made with twice the amount of ground coffee as a single serving.

Cappuccino One serving of espresso, topped by hot milk and froth. In the classic ItalianAmerican cuisine, a good cappuccino consists of about one-third espresso, one-third milk, and about one-third rather stiff foam. In Italy, the milk is not frothed as thoroughly as in the United States, and is presented as a heavier, soupy foam that picks up and combines with the espresso, rather than floating on top of it. The hot, frothed milk is always added to the coffee in the cappuccino. Like most espresso drinks, the cappuccino is usually drunk with sugar.

Caffè Latte One or two shots of espresso and about three times as much hot milk topped with a short head of froth. Caffè latte has a greater proportion of milk to coffee than a cappuccino does, and tastes weaker and milkier. Strictly speaking, the milk and coffee should be poured simultaneously, from either side of the glass.

Espresso Macchiato A serving of espresso “stained” with a small quantity of hot, frothed milk. Served in the usual espresso demitasse.

Caffè Mocha Not to be confused with Mocha Java, a traditional medium-roasted blend of Mocha and Java coffees. One serving (ideally 1¼ ounces) of espresso, mixed with about 2 ounces of very strong hot chocolate, topped with hot frothed milk. The milk is added last, and the whole thing is usually served in an 8-ounce mug. With a classic mocha the hot chocolate is made very strong, so it can hold its own against the espresso and milk.

Mocha Latte A taller, milkier version of the classic mocha (see above). One part strong espresso, one part strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café au Lait Half American-roast, filter coffee, and about half hot milk and froth. The

proportion of coffee to milk has to be larger than with the espresso-based caffè latte.

Iced Espresso This is usually a double espresso, poured over plenty of crushed, not cubed, ice, in a smallish fancy glass. Some cafés top the iced coffee with whipped cream.

ROASTING Roasting is one key to the transformation of the tasteless, raw seeds of an obscure tree from the horn of Africa into the rich, resonant beverage we know as coffee. The flavor nuances imparted to coffee by roasting are particularly important in espresso cuisine.

The green coffee bean, like all the other nuts, kernels, and beans we consume, is composed of fats, proteins, fiber, and miscellaneous chemical compounds. The aroma and flavor that make coffee so distinctive are present only potentially until the heat of roasting simultaneously forces much of the moisture out of the bean and draws out of the base matter of the bean, fragrant little beads of an oily substance called coffee essence or coffee oil. Without it, there’s no coffee, only sour brown water and caffeine, yet it constitutes only 0.5 percent of the weight of the bean. The roasted bean is, in a sense, simply a dry package for this oil.

Dark roasts contain considerably less acid and somewhat less caffeine than lighter roasts.

H

aving visited Snobs Coffee many times, we were familiar with the high standards they set when it comes to the roasting and brewing of their coffee. It was about time we lifted the veil on how they do it.

Snobs Coffee is located in one of the smaller shopping plazas next to Somerset Mall in Somerset West. We asked Coenrie Stapelberg, the owner, why they aren’t in the mall, which would immediately increase foot traffic to the coffee shop. His answer was interesting. Location was a big decision as they have a different concept from other coffee shops and roasters. They wanted to combine the roastery with a coffee lounge.

In a bustling mall you tend to lose the coziness and warmth that they wanted their customers to experience when they come for a coffee. They rely on the exclusivity of the brand to draw customers; their aim is not to compete with regular coffee shops as they are positioning themselves as a coffee lounge and a destination shopping experience.

Snobs’ secret is their Infrared solar roaster, which works with solar energy. The infrared element’s radiation works on the sun’s frequency and has the same effect you would get if you put coffee beans close to the sun.

That’s where solar roasting gets its name.

It’s a clean process using renewable energy and the taste development is amazing.

Traditionally, you have the steel drum with a gas burner underneath that warms the drum while it turns, and so the beans are heated from the outside where it touches the drum.

With the solar process, the machine has a very thin drum with holes in it with infrared radiation elements. Doing it that way heats the bean evenly right through and not just from the outside. The heat transfer process is crucial and this chemical reaction that transfers carbohydrates to sugar happens right throughout the bean. So the beans are heated evenly right throughout the thickness of the bean, which affects the amount of acidity and thus the taste of the coffee; it does not have a bitter aftertaste.

Interestingly, you can use your senses to

determine when the beans have finished roasting. The colourization of the beans, the aromatic smell, and the distinctive crackling sound that the bean makes when it is crushed are all signs of readiness. In addition, the roaster has been set to a time. Cooling also happens inside the machine.

Snobs boast a coffee selection from 25 different places of origin from around the world and 10 unique blends. They have beans from Indonesia, India, 5-6 different countries in Africa, Ethiopia being one of the biggest suppliers with about 4 different beans from Ethiopia alone, and a few different countries in Central America like Guatemala, Nicaragua, Costa Rica and El Salvador. Coffee from El Salvador is very popular as they have very old genetic strains in their beans from ancient trees, which makes their coffee very tasty and aromatic. The beans from Guatemala are mainly from the old city Antigua, where the trees grow on volcanic ash, which gives the coffee a very unique taste.

We wanted to know the difference between a flat white and a cappuccino, as they are very similar in look and taste. The difference is in how it is made, although traditionally it has the same taste. Cappuccino is originally from Italy, which is espresso with hot milk and frothed milk/cream. In South Africa the steam is made very hot, so hot, in fact, that that milk passes through its sweet phase into a boiling hot phase, which gives that big bubble-like froth. With a flat white, the milk is steamed until it reaches about 65 degrees until micro bubbles form together to create a stable foam. The cream isn’t allowed to separate. It is then poured into a double espresso. Towards the end of the pouring, the cream starts separating, and the thicker part of the cream is used to draw the familiar patterns we see.

For those who need a pick-me-up, try the Banting Bullet Proof Coffee. It consists of black coffee, coconut oil and butter. Now that’s a different way to have your coffee!

Chris Valentine

is an inspiration to us because, not only does he have an incredible talent, but he is about more than just creating amazing paintings. At a young age he has the world at his feet and we will definitely keep following him to see what he conquers next.

1. You’ve worked at Designers Against Child Slavery in USA. Tell us more about the organization and your work there. How has your contribution impacted this worthy cause?

Designers Against Child Slavery was an organization started by a friend of mine. We were in a collective together called Slash 3, which was an online group of artists and we put together work for online exhibitions. John came up with the concept of Designers Against Child Slavery whereby designers from all over the world contribute digital art and prints that we made, we auctioned it off and gave towards a charity, and the one we chose was rehabilitating girls from the sex trade in Thailand. It was incredible to be part of that. There was an exhibition in South Carolina and two years later in New York. I wish. I made a video that was playing at the event. All the artists contributed to the video explained who they were and where they were from. It was cool, real international collaboration, to be able to make an actual difference in the world, which l absolutely love. I was glad to be part of that.

2. You are currently self-employed. Describe what you do, how the business is run and talk about which type of clients you do work for.

At the moment what I do is full-time painting, which is absolutely cool to say out loud. My clients right now are personal, private clients with commission paintings. In between I try to find time to do gallery work for group shows and most importantly for me at the moment, clients for solo shows because I think the sooner I can have a solo show in Johannesburg the better. I’ve already got one booked in January in Cape Town at 99 Gallery. So that’s basically what I do and consume a lot of coffee. I like a lot of coffee. I’m better than I used to be.

3. What is integral to your work; what inspires you to produce truly memorable work?

Good question. I think the emotion of painting being timeless in definitely something that inspires me to create truly memorable work and above all, at some point, you can surely leave a legacy as a painter. Because of the nature of oil paint your painting can last for decades, if not centuries. That appeals to a lot of people. It might be a vanity thing, but I think the idea that your art can live longer than you is fascinating. I also think that inspiring other people, inspires me, because to me it’s always been the biggest compliment when someone younger than me, or a student, would say, ‘I’m so inspired by looking at your paintings’.

That’s awesome. I’m glad I can give something back because all I’m doing is looking at guys who are a billion times better at painting than me and say ‘I hope I can do that one day.’ I’ve always been the kid sending fan mail saying ‘You are the best, I love your work, I want to be like you one day, I want to do what you do.’ I have never gotten fan mail like that, but I’d love to be able to have that kind of influence on guys who are where I was at that point in time.

I think that the great thing about a creative eye is that everything is about inspiration and sharing. I like that.

4. Do you still have an artistic role in society; does your art in any way address any social issues?

I wouldn’t s say that my art addresses social issues, overtly, at least. I wouldn’t mind if it were that way, but I’m very aware of the social climate in my country at the moment, and I suppose ever since apartheid, it’s been fairly uneasy. I‘ve got a lot of respect for artists that make political statements and out of that nature, I’ve never really felt that it’s my calling or that it’s necessarily what inspires me. I’m not averse to doing it, to put it that way. The way I see it, it’s more powerful to focus on the positive and beautiful and do great things as opposed to address social problems. I think we should focus on the good things and uplift that. It encourages positivity as opposed to dwelling on the negatives. As important as the negatives are and to work on these things and change them, there are also many good things. I am planning to speak towards social issues in my solo show coming up. I am quite fascinated by this idea that one can be blissfully unaware, especially in SA. We have a lot of western influences in SA and we can go about that metropolitan contemporary lifestyle and be completely unaware of what’s going on around you, if you choose to. I think that’s the case anyway. I do find that contrast interesting if you can get your coffee in the morning and walk around in a shopping centre and pretend you’re in New York, meanwhile you can turn on the television and see schools being burned down or a bus burning or protests and riots going on. You can’t ignore that stuff and I think for a series of work I’m going to focus on day to day life in contemporary living, I’m going to create things about SA, but hinting at those aspects. I am not sure how to do it, but I want to give an idea of context in this present moment representing what South Africa is like; that there are those elements around us.

To summarize, I would like to include social issues or speak about them, I’m just still trying to figure out how to do it.

5. Do you have a dream project? If yes, describe what it is, why it’s your dream project and how you plan on achieving it.

I had a lot of dream projects, which were illustration related and design related so dream projects tended to be working for dream clients whatever the project may be. I have been very blessed to work for Nike, which was a huge thing for me. Growing up and in high school I always wanted to work for Nike somehow as well as Seattle Coffee and February this year, Seattle had my artwork on their coffee sleeves. That’s been a dream project for a long time.

For now, my biggest dream is to travel, and to travel to do art, that would be a bonus. I recently went to Denmark to go and paint for a client, which was incredible. That continues to be the dream, to travel and exhibit overseas, solo shows, however many I can do. That’s the dream project for now.

6.Is there any philosophy/influence that guides you when you work, why that specific one.

There are a lot of philosophies and influences that guide my thought process towards work and my thought process towards life in general and a lot of that is from Rivers Church, I’ve been going there for the last 8 years or so and all of the teaching we get is very practical in day to day things, very relevant and that has influenced my philosophy and my thought

process more than anything else. To summarize it is very difficult. I think excellence is a big factor; excellence in everything, whether it’s painting well, being great at your craft, excellence in talking to people and in relationships with clients, it relates to everything really.

Ethics, the way you do business, the way you conduct yourself, the way you speak to people.

Humility is a big one for me because nothing puts me off an artist or musician more than arrogance.

7. Use one word to describe yourself, and one word to describe your work.

One word to describe myself – quirky, my work, hopefully unique or technically skilled. That’s what I would like people to think about my work.

Thank you to Hester Genis for your valuable contribution towards this article.

W

e first met Khanya Siyengo during SABC’s Presenter Search. He was one of the finalists of the countrywide reality show and we shared in his journey as he gave everything he had.

No matter what the challenge was, Khanya kept smiling through it all. When we bumped into him earlier this year, we decided to get to know him better.

Khanya is undaunted, audaciously positive. He has nothing but praise for his family. From an early age he had a sense of gratitude towards life. He was thankful that his parents provided him with opportunities to succeed and invested in a positive environment for their children to grow up in. His dad is his role model and the hardest working person he knows. Khanya draws his strength and inspiration from his dad and says that, if he can work as hard as his dad does, he can make it in life.

Although he is a born entertainer, Khanya never thought that he would be in the spotlight some day. He enjoys bringing positive energy to a situation, which is a great need in society.

He gives advice to live by when we asked how he deals with disappointment.

“I immediately look for what’s next, big or small. My antidote for disappointment is to improve on the work. So I just work a bit harder. If I can beat disappointment mentally, the rest will follow. In the entertainment industry so far I’ve learned that getting disappointed is like day and night, it’s going to happen. How you respond to that is a choice you have to make. It’s okay to feel down, but the most crucial time to get up is when you’ve been knocked down and tested. It’s also the hardest time to believe in your abilities, but it’s what you do at that moment that matters the most.”

What does the word ‘happiness’ mean to you?

“Happiness for me is constantly changing. For me it has to be that feeling of purpose.

Knowing that what you are doing is exactly what you intended on doing with your life. The feeling that no matter what is happening in your life, the moment you have to perform, you feel it within. Also realizing that your work has a positive effect on others.”

Khanya stays grounded and humble because of the way he thinks. He lives what he believes and that is, how you treat people can determine your destiny. He understands that people build people and he is constantly learning from everyone and everything around him.

Khanya is aware of whom and what he is, knows what he stands for.

Besides his father, he admires Jay-z, DJ Lloyd, Will Smith and Trevor Noah because, through their actions, they have achieved the effect that he would like to have on the world. Khanya believes that these people have opened doors for others to succeed through their success.

Another force in Khanya’s life so far has been basketball. The discipline of the sport has shaped a work ethic in him that few other careers can. According to Khanya, talent is 20% and hard work is 80% of the success that you can achieve. This principle applies everywhere – on and off the playing field. When Khanya left school he did some coaching part-time, but

quickly saw the effect it had on his basketball students and increased his coaching hours.

To him, it is more than a sport; it’s a way to live your life. Khanya uses his time on the court to teach his students valuable ground rules for a successful and productive life.

Khanya Siyengo is an inspiration; his enthusiasm and mental attitude is a driving force in his life. He wakes up every day believing that he can’t put any limitations on his abilities because there are endless possibilities in the world and he is ready to take them on.

Greatness should be a habit – something you practice every day.

In our business we work with a lot of models. Every time we do any kind of shoot, we work with a different set of people. As each one has an individual story, we shifted the spotlight to them – off-camera.

These are the stories of Rowan Summers, Talitha Beaurain and Shamiel Hagee, who crossed our path at some stage during the last few months.

Rowan Summers Born in Namibia, Rowan completed a four year Bachelor of Science Degree in Biochemistry at the University of Namibia while waitering part-time. He worked as a laboratory technician at Namibian Breweries and as laboratory supervisor for Hangana Seafood before an opportunity to model in India presented itself.

Rowan’s first brush with modeling came when he was invited to cast for a fashion show in 2014. He got the job and modeled for the show. Things slowed down for a few months and he worked as laboratory supervisor for a few months, but continued checking out the modeling scene. In 2015 Rowan took a step forward and sent his portfolio to modeling agencies around the world. Two months later he received a modeling contract in India.

Rowan describes himself as a man of integrity and passion, determined, self-motivated and persistent, which are good qualities to have in the modeling industry. He is also spontaneous, adventurous and confident.

His likes are good food, good company and swimming. Dislikes – dishonesty and bad food.

We all know that being model means that you have too look good, both on camera and off-camera. Staying fit and healthy can be the difference between getting a contract and losing a contract to someone else. We asked Rowan about his eating habits.

rice, brown or whole-wheat bread, pasta’s (I reduce the carbohydrates towards the end of the day) and a variety of vegetables, nuts and chocolates. I would say I am a bit strict with regard to healthy food, but I don’t plan my meals before hand; I just make sure that the meal is 80% healthy and balanced. I follow a 30-minute daily exercise plan designed by myself, which targets every single muscle group in the body, split into four days. In the modeling world you have to look good every single day, so following my diet and exercise plan has now become a lifestyle rather than a routine, so this way I’m always prepared for any job or assignment.”

Models are ordinary people too, and have lives outside of assignments, photo shoots and shows. Rowan allows himself a weakness or four. His ‘cheat treats’ are carrot cake, creamy pastries, pizza and fries. In his downtime he also enjoys socializing with friends and exploring interesting places and cultures. He maintains the same attitude and approach to life when he is among his friends, although he is a bit more relaxed.

The modeling world has opened doors for Rowan in the acting industry, which he is very happy about, as he feels ready to take it on after gaining more confidence doing modeling.

Being in the spotlight really does instill a sense of discipline and professionalism in your life. Rowan seems well able to cope with the demands of being a professional model and still leads an authentic, well-balanced “My daily diet consist of 80% healthy and life.

20% somewhat unhealthy foods. This is a combination of cereal with different fruits like bananas, kiwi, grapefruit, papaya or other seasonal fruit, other foods include coconut oil, eggs, yogurt, chicken, meat, fish and sometimes pork, carbohydrates like

Shamiel Hagee

care of the whole body inside and out. Some handy advice: You have to look as good as Shamiel has been in the modeling industry your portfolio at all times! for 7 years. It was a big jump from business Being a model that has to perform a lot of and financial management and took some the time, Shamiel knows the value of having careful consideration, but he eventually serious downtime between assignments. followed his desire to be in the modeling One of the most important things he does industry. is rest. That includes staying home watching His career started when he got scouted over social media and approached by an agency.

They wanted him to sign up straight away but he declined. Shamiel didn’t consider himself ready to take on modeling yet. Two years later he went back and his modeling career officially started.

series, having much needed me-time and going to the beach, where listening to the ocean gives him a sense of peace. Then he also likes doing art direction on sets, going hiking with friends and enjoying wine tasting and lunches in the winelands. Quite a wellrounded guy!

Behind the model

Modeling is an intense business, and Shamiel takes it seriously. When he accepts an assignment he switches into fourth gear. He is aware of what the director and photographer needs and rises to meet that standard every time. On camera he becomes a confident guy who does what is required of him; he gets into the part for as long as is necessary and sets aside his personal feelings for that time. He likens it to being in a play; the moment you step onto that set you become that character. An admirable feature.

Off-camera Shamiel is a caring, helpful guy who loves taking care of people like his friends, and then he is also involved in charity work. He says he has always been that way and regularly received certificates in school for ‘helpfulness’. However, when it comes to having the best of both personalities, Shamiel has it all. In the public eye and on social media, he is a flamboyant extrovert, but when he is around people he feels comfortable with like family and close friends, his shy, introverted side takes precedence.

There is one thing that he finds challenging and that is cutting out certain foods and treat when preparing for a big assignment.

He loves food! Shamiel enjoys entertaining and that always involves having food that he isn’t allowed. Having said that, he makes sure that he follows an exercise routine.

Fortunately he likes his gym sessions and has posted some workout editorials on social media. A week before a shoot Shamiel does an apple detox or a juice cleanse and reveals some weight loss secrets on his blog.

He sees it as a holistic approach – taking

Future plans? Shamiel aims for the stars. He is taking acting classes and wants to move to Los Angeles next year to pursue his acting dream. We may yet see his name on the Hollywood walk of fame.

But, he also knows how to live in the moment.

Shamiel is happy in the present, doing what he enjoys.

Talitha Beaurain

winter), listening to music and spending lazy days on the beach with friends. Dislikes: Talitha Beaurain is an energetic 20-year- vegetables, chicken and winter (loves old dynamo with a strong sense of family summer). values, including her dog. She has been Being a professional model is hard work and modeling professionally for 4 years, and requires a lot of focus, mental strength and particularly enjoys photographic modeling. long hours. Talitha has her own massage She occasionally judges beauty pageants therapist who helps her relax and de-stress and does model scouting. Her portfolio also between assignments. These sessions includes television commercials, fashion enable her to cope working in such a taxing shows and photographic assignments. industry.

This talented young woman has taken part in the Arts and Talent Show in Gauteng in 2012, where she was awarded the best female model and hip-hop dancer. Before that she did gymnastics and excelled in the disciplines of Artistic, Rhythmic and Trampoline; she has even won a few competitions.

Talitha was first introduced to modeling at the tender age of 12 when a family friend asked her if she would be interested in helping out with a fashion show. The rest followed naturally. Talitha enrolled at ACE Modeling School, which was owned by Joni Johnson at the time (currently owner and director of Mrs. South Africa) and loved doing modeling so much that she worked hard over the next few years to get recognized by a wellknown modeling agency. She was eventually presented with a contract from Topco in Cape Town.

Underneath the pretty face is a fun loving girl who loves making people laugh.

Although she is a social butterfly, family means everything to her. Talitha describes herself as straightforward and very honest, and on the flipside she is a ‘very goofy and bubbly personality type.’ When she does some downtime, she watches movies and documentaries and visits her boyfriend in Mosselbay. Her favourite foods are sushi and bacon pasta. She likes: summer (hates

Talitha is naturally slender; she has a fast metabolism and is fortunate enough not to follow a strict diet. Lucky indeed!

Instead she focuses on preparing very well for her modeling assignments by doing research about the company, product or brand that she is representing. Her professional standards are extremely high and Talitha ensures that she knows exactly what is required of her before she walks into the studio.

At such a young age, Talitha seems to have it all – a successful career, a huge support network between family and friends, and a strong belief in herself that keeps her grounded and staying true to herself. She is doing what she loves, and she is good at what she does.

Gatsby Goes Country

the Royal Hotel in Riebeek Kasteel was ideal.

This traditional hotel has an otherworldly Our feature shoot for the month was The character that fitted our theme to a tee. The Great Gatsby, with a modern twist. wooden face of the bar and lounge set the We were inspired by the roaring 1920’s tone for our smoky nightclub scene. because of the distinctive style and ambience Wayne Govender, a talented local designer of that era. The fitted dresses, the sequins with a big heart and an even bigger gift, and pearls, the feathers and red, red lips… supplied the men’s suits and accessories. He it’s an eclectic mix of the elegant, the alluring styled our Gastbys with brocades, jacquards and the glamorous. and pure cottons for a luxurious, red carpet The theme is one of decadence, idealism and excess in pursuit of the American Dream during an era of unprecedented economic prosperity. The prevailing attitude and behaviour of the time centered on jazz music, flapper culture and bootlegging.

Glittering, showy society get-togethers were the order of the day to keep boredom at bay.

The men were shady and brash; the women were self-absorbed socialites who lived to be entertained.

We had five Gatsby’s and five Daisies, each with an individual look that personified this mood, and then we added a touch of the contemporary. Make-up was very important, as it typified the female image and extravagance of that time. The men’s suits were glitzy and mirrored the prosperity of the era.

We decided on a bar lounge area as the perfect backdrop for a partying jet set dancing the night away. The scene was flirtatious yet controlled, sexy but not overdone - bored, well-to-do guys and girls having a bit of fun.

look befitting Jay Gatsby’s flamboyant lifestyle. Our stylist’s brief was to reconstruct the look of a 1920’s bootlegger, mysterious and rich.

Lynette Penny from Decades Vintage and Collectables and Orne Groenewald from the Party Shop provided the ladies’ dresses and all the accessories. The style is classic Gatsby vintage.

The shoot was a great success and everyone, although working, enjoyed themselves. One really great aspect about this business is the people we meet. During the course of the last few months we have had many amazing, inspiring people cross our paths. It is always great to collaborate with different people and, for a big shoot like this one, to create something good, together.

We thank you everyone that was a part of this day, from every model to the makeup artist, stylist and others who helped wherever there was a need.

A special thank you to Lande Siebritz for the make-up and Marian van Deventer for We were drawn to the lush green landscape of your general assistance where we needed it. the Swartland, about 90 minutes from Cape Town. Set in the legendary Riebeek Valley, The Royal Hotel seemed to be the perfect setting for our shoot, as we wanted to put our own stamp on Gatsby and decided to take it to the countryside. The bar lounge at

Wayne Govender

is the man to watch when it comes to trendy, progressive ready to wear men’s clothing. After paying his dues working for small brands and retailers, he now has 6 retail outlets around the country and is still going strong. Not only is he a likeable guy, he also cares deeply about people.

He provided men’s suits for our photo shoot in Riebeek Kasteel and accompanied us on the day to make sure that we do justice to his marvelous creations. We caught up with him to find out more.

1.Did you always have desire to design clothes? Give some background on yourself, how did you grow up, how and when did your journey with fashion design start?

Born in Durban, raised in Cowies Hill, studied National Diploma in Fashion Design at Durban University of Technology, got my first job at Edgars in JNB on their MDP Program for Junior Buyers, from there worked at Kingsgate Clothing in Durban, where I was head hunted by Foschini to be a designate designer for Sportscene, Due South and Total Sports. After this I traveled to Dubai where I worked as a stylist for a luxury retailer, came back to SA 2010 for the World Cup and decided to take the opportunity to work at House of Monatic to be the Head Designer for CSquared.

2.Did you work for someone else in the fashion industry before you created your own brand?

All of the above companies, and CSquared, which is owned by House of Monatic. I am just the Head Designer.

3.Do you have a favourite fabric that you prefer to work with, and why?

I love working with fancy brocades, jacquards, pure cottons, and luxury wool blends – anything that has a wow factor and looks luxurious.

4.How would you describe your style of fashion?

Trendy, fashion forward, red carpet, ready to wear. It is for a guy that’ s willing to push the boundaries and is not shy to be noticed.

5.What and who inspires your work?

I look towards European fabric mills for inspiration; I also use a lot of information from our happenings here in SA, the news and current world events. Lately I have been looking at inspiring people who make a positive change in the world like Christiano Ronaldo, Leonardo Dicaprio, Matt Damon.

6.You have achieved a lot so far. Is there another milestone in the future for you or is this what you’ve always wanted to do?

I would like to start a charity through a fashion platform and give back to the needy. I think it’s really important to give back especially if you are able to.

Viggo Von Scheliha

How and where did you grow up, go to school, etc. What were you like as a child, interests, friends, etc.

I am currently 25 years old and I was born in Windhoek, Namibia. I grew up there and went to a government school with the name of Delta High School. I left Namibia when I was 18 to go to South Africa and study. I have always been interested in people. I loved talking to people, hearing their stories and finding out what makes them who they are. I loved playing sports, including soccer, volleyball and fist ball. Growing up in Namibia was very different as we would either play sports on the weekend or go to my uncle’s farm or go to the coast to visit my grandmother or go to the dam to do some water activities, so we were always busy outdoors. After I left Namibia I went to Stellenbosch to study a BComm Degree in Marketing Science and then went on to go to Hairdressing School in Cavendish, Cape Town. Ever since then I have been living in Cape Town and it has become a new home for me.

Your favourite things: Haircut My favourite haircut to do at the moment is a super tight skin fade on the sides with either a classical comb over or more of a messy textured top.

Beard Style I love shaping and sculpting beards. So, if I had to choose a specific beard style I would say the super tapered and faded-in sideburn section of the beard with a full squared off bottom section. Super clean shaped up cheek and neckline sections done with the blade.

Food There is nothing better then a solid burger with anything on but chilies, or a good old Hawaiian crispy pizza.

Drink Since I have moved to Cape Town I have to go with the red wine.

Pastime Working in the barbering industry often doesn’t allow for too much free time since Saturdays will always be part of the schedule. So going big on a Friday night is, most of the time, a no go since you don’t want to get up on a Saturday morning with the biggest hangover having to do haircut after haircut and shave. I do enjoy photography though and like to experiment in that department a bit. Cape town provides us with the most beautiful scenarios for amazing shots. I need to get involved in some outdoor sport activities soon again as I have always loved to end the day with a round of soccer or volleyball or simply any team sport activity and getting rid of that last little bit of energy. My wife and I do enjoy visiting a good wine estate on an off day.

Why have you decided to go into barbering?

Whenever people ask me this question I always look at them and say I have no real idea why I went into it but I always knew that it was something that I loved. Since the early days of grade 10 I decided that hair would always be the thing for me. During my school holidays I would go and sweep hair in a salon close to our house and wash the ladies hair just to see how the industry worked and what it was all about and since then I have fallen in love with it and I could never imagine myself doing anything else ever again.

I got my trade test in hairdressing and worked in hairdressing for a while, so I did women’s hair from highlights to colour to blow-dry to perming, but I left that industry quickly as I realized that I always preferred cutting gents hair and dealing with gents. My wife, who is also a hairdresser, once woke up and told me she had a dream of me being a barber and that I would love being in that environment way more. I have never regretted leaving the hairdressing industry and going into the barbering industry. I loved the challenge of cutting a perfect gents cut and then seeing how it could change a guy’s day. I love the fact that I have the ability with my job to change someone’s day with a simply haircut. The ability to make someone feel so much better about himself and often tackle whatever task lies ahead of him with a complete different attitude. I love speaking to people. To find out their stories, what drives them and what makes them who they are. As a barber we have immense power to make or break a client. I love the fact that clients build a relationship with their barber that reaches far beyond a haircut. I love a barbershop simply for the fact that a guy can escape reality, may it be work or the kids or the wife for 30 minutes and sit down in my chair and talk about whatever he wants. Being a barber is not just a job - it’s a hobby and a lifestyle.

Tell us something interesting about yourself.

I used to be a kwaito rapper back in high school or, should I rather say, I tried to be one.

Are there any other aspirations or are you doing what you’ve always wanted to do?

There is so much more that I want to do. I want to change the world one haircut at a time.

I know it sounds ridiculous, but that is my ultimate dream. I want to be a barber that does not only good haircuts, but also one that has the power to change the way people see the world. I think there is so much negativity out there in the world at the moment and being a barber gives you the power to change the perception of people even if it is just for 30 minutes. I want to compete in global barber competitions, I want to go to hair shows all over the world, and I want to teach people the art of barbering. My goal in life is for people to not see barbering or hairdressing as just a job, just a person and just a thing to do once a month. I want people to see the art and beauty behind it. I would like people to see the skill that goes into this job and the amount of passion a person can have for this job. I want to collaborate with various artists and people around the world that share the same passion and love for what they do.

Damian Schechter is a well-known fitness athlete, personal trainer, and fitness socialite within the local South African health and fitness industry.

With experience in Personal Training, Pre & Post-natal Training, Sports Massage and Nutrition under his belt, Damian is an all-rounder with the confidence and credibility to help transform and change lives.

A two-year MR PHYSIQUE South Africa titleholder at Mr. & Ms. Fitness South Africa Champs in 2013 and 2014, and a 2nd place runner up at the IFBB (International Federation of Body Building) Nationals in 2014, Damian has a great understanding of the commitment and focus it takes to transform and build the ideal physique, and mindset of a winner�

Damain has joined the Creative King team and you can read his article on health and fitness in every issue.

Working out, eating well, but not seeing the results?

Time and time again, I am approached by people who have been serious and given 100% approach to health and fitness, yet aren’t entirely happy with the progress or results.

Why, if you are committing yourself to training and a balanced diet, and investing money in a personal trainer or group classes, are you not seeing the return on your investment?

Here might be a few reasons why:

Nutrition Are you putting in what you’re giving out?

You’ve committed yourself to 3-5 days per week of high intensity training - you’re burning hundreds of calories, but are you keeping your body fuelled with the right micro & macro nutrients, and are you tapping into your stored fat for energy, or are you burning muscle?

If you’re looking for a boost in your workouts and building muscle is on the agenda, then a diet rich in protein, vegetables, fats and fruit is the way to go.

Although carbohydrates have the common conception of leading to many health issues and unnecessary weight gain, keeping carbohydrates in a small to moderate amount within your diet can help you stay fuelled and provide energy during your workouts. Unless advised by a dietitian or a practitioner, don’t cut the carbs - you still want to feel alive and awake, and enjoy the process of transformation.

Training If you keep doing what you’ve always done, you’re going to see the results you’ve always seen.

Change your workout every three or four weeks, and this is why: Before your body gets used to the daily/weekly training routine, you must trick your body and shock it with a quick change to a new routine. Your muscles won’t be expecting this, and will then have to work harder to be able to keep up with the changes. Shocking the muscle will surprisingly give you better results. Doing this will not only help you achieve your goals faster, but it will also be great for you to broaden your workout knowledge, spectrum and capabilities.

Are you working hard enough?

‘If you aren’t sweating, you aren’t working hard enough.’

In most cases, if your goals are to exceed your personal limits and expectations of your physical fitness, then this saying is all too true. Sweat is the result of your body overheating, and overheating is the result of the body working.

To put it simply, you need to sweat.

Sweat = RESULTS. If you’re walking around the gym, talking or tweeting on your phone for 2 or 3 minutes at a time during your ‘rest’, or chatting during your sets, you’re not working hard.

Work in silence; let the results do the talking.

Consistency The training plan has been written. The diet plan is stuck on the fridge and as far as you see it, everything you need to shape up is right there in front of you. So why now, after 3 or 4 weeks, you are not seeing results?

Sometimes we simply are just aren’t in the mood. Spending 9 hours at work, and then finding the time to get into the gym or going home and making your meals for the next day, becomes a massive undertaking after a long and stressful day. We’re only human and sometimes we slip up.

If you’ve invested in a tailor made diet and workout plan, or if you’ve made the promise to yourself to lead a healthier & fitter lifestyle - stay consistent.

Eating 2 out of the 5 or 6 meals on your daily diet plan on one day, and then 5 on the next day, then back to 3 on the following day, is not going to promote a working metabolism which has been tailored to your goals and specific needs.

If your workout plan requires 5 days a week of training, don’t expect the results you’re looking for if you’re going to take the easy way out and only train 3 or 4 times a week. If your chosen fitness professional or trainer has advised ‘X’ amount of meals and training sessions, make sure to stick to the plan!

Rest As energetic as you feel, and however mentally strong you are - the science of muscle recovery & the importance of rest cannot be emphasized enough. Your body cannot produce lean muscle mass if you’re not giving it the much-needed rest it needs after your intense workouts. Instead, your body will do the opposite and actually burn off muscle (this is called Muscle Glycogen Depletion).

So instead of burning off the fat and maintaining & building muscle, you hold onto fat and eat into muscle as energy. This isn’t ideal and can lead to over-exhaustion and potential injury.

The National Heart, Lung and Blood Institute recommend seven to eight hours of sleep per day.

If you have committed yourself to a transformation and you are cutting certain food sources out of your diet that will keep you energized, it is very important that you compensate for this with the essential sleep that you need to stay happy, healthy and alive.

Don’t neglect rest - without it, we cannot think or operate correctly.

Stopping when you’ve just started “ If it was easy, we’d all be doing it” Your muscles will hurt when they start getting challenged. There’s a massive difference between muscle fatigue during your workout, and actual pain, which could be linked to a torn ligament, tendon or muscle. Let us not assume the worst when feeling ‘the burn’ during your workout. Push through it, don’t allow 5 seconds of muscle fatigue to ruin your entire workout. Getting up 10 minutes into your workout and saying, “okay, my chest is sore, that must mean that I have done a good job and am now done” is not the attitude and mindset of a winner.

Push through. Pain is temporary - pride is forever.

A ‘side-effect’ of physical training known as DOMS (Delayed Onset of Muscle Soreness) can be explained as the gradually increasing discomfort that occurs between 24 and 48 hours after activity - this is perfectly normal and is a result of the physical activity stressing the muscle tissue beyond what it is accustomed to.

Nobody is immune to muscle soreness; whether you are a newbie or an experienced bodybuilder; DOMS is something that anyone can fall victim to. Don’t let this deter you from physical activity the following day. Even if you get in a 30-minute treadmill walk, or 15 minutes of stretching and 15 minutes of abs work, keep ACTIVE.

By Greg Hilliard

W

hat, why, who, how, where and when is Afrikaburn. If you have not attended this mystical event and you have just a fraction of curiosity, you might have seen many images that hint at the kaleidoscope of vibrancy and activity that each festival inevitably serves up.

Upon further investigation you would have heard stories that vary from a harrowing camping experience that included treacherous tent pegs, a noisy neighbor (or two) and lots of fast moving dust, to another experience that included laughing and dancing to music played from a mobile-lazer-disco-ball-ultra-sound-system-LandRover, with close friends under the most spectacular night sky whilst sharing a good bottle of port that was being drunk out of someone’s shoe!

No matter what images you’ve seen or stories you’ve heard, one thing is for certain.

Afrikaburn is not mundane and boring!! The only thing left for anyone who isn’t repulsed by the idea of camping in the Tankwa Karoo desert and the many challenges that come with breaking a nail so far from the beauty parlour, is to go and see for yourself.

I am a photographer and so will chat about the burn from that perspective rather than spell out the guiding principles, which can be found on the Afrikaburn website here http://www. afrikaburn.com/about/guiding-principles “How often I found where I should be going only by setting out for somewhere else.”

My story starts in about 2003 in Dublin, where I was working in the IT industry. There I discovered Buckminster R Fuller through an equally wise quote as the one above. He invented the geodesic dome. There are many geodesic domes at the Burning Man Festival in the States and that’s how I came to know about the planning of the first Afrikaburn. By then it was 2007 and I’d swopped IT for photography and set about helping document the making of the first Afrikaburn sculpture, The Triple Bypass. What a wonderfully twisting path to eventually dancing under warm stars and enduring the searing heat of that late November Burn.

I vowed that first year to be a part of the first ten burns and this last burn in 2016 that vow was realized. True to my nature, I have carried a camera every time, and every time I am the proverbial kid in the candy shop. Every way you look there is a new opportunity to create something fantastical because the people and the artworks are fantastical. Every year is different, the sculptures are more grand, the art cars/mutant vehicles more ridiculous, the costumes more extravagant and add to these the many moments of hilarity that go with several thousand people all gathered for one key reason: to give of themselves that those around them might benefit in some way or another.

It’s very difficult to leave the burn with at least a handful of truly memorable photos for you to share with your family and friends back in the “real world.” No camera is too small or feeble, all equipment is useful to save you from spending a small fortune buying kit and lugging it up in a Pelican case, here is a small list of key items that will allow you to represent the many visual treats in an interesting way.

•A decent DSLR complete with tripod for night shots.

•A very wide-angle lens, anywhere from 10mm to 28mm.

•A decent telephoto lens like a 200mm or more.

•A circular polarizer filter.

•An iphone or similar good quality small camera for getting the shot when you don’t feel like carrying your DSLR child on your hip for the day.

•Spare batteries!!!

•Spare memory cards or a laptop to download your pictures so you aren’t stuck for the last few days with no more space to shoot.

There are other useful items one can add to this list like an off camera flash, a portable studio and small squad of assistants, but that might be considered overkill and you’ll probably lose the flash in the mayhem and watch helplessly as the assistants wander off one by one into the swirling haze leaving you behind amongst your collapsing weather beaten studio. All of these moments will however give you ample opportunity to create great images because, what is Afrikaburn if not a magnificently long string of photogenic moments.

For me it’s much more than that. It’s an opportunity to connect with people in many extraordinary ways. This event allows every photographer to approach any person on the playa with a smile and make a new friend whilst creating a memory of them that hopefully will connect them back in that very real world of social media. Photography is one of the many methods for engaging in the very important dialogue of community building.

Integrity is the essence of everything that is successful and Afrikaburn is successful in so many ways. One of these ways is the evidence of the vast cup of creativity that’s overflowing in so many of the images that pop up like monsoon frogs on social media post burn. I can honestly say it’s been a privilege to be included with these many special pioneers and an even greater privilege to encourage and welcome many more to this great festival of life.

I hope this will inspire you to take that leap of faith up the long and dusty road to Tankwa Town to meet up somewhere on the shimmering playa to share a shoe of port with this outlandishly tall photographer…

B

uying a house isn’t the same as buying a pet. Making this weighty decision sets into motion a process that involves hours of research, driving around and doing your homework.

Below are the essential questions to ask when looking at a house.

1. What are the main points to look at when buying a house?

When buying a house, always look at the things you cannot change, such as view, location and position. Everything else can be changed.

2. Which features in the house are the main selling areas?

Bathrooms and kitchens are always the main selling areas, but another I have chosen is character, whether it is an old farmhouse, ultra modern apartment or a beach house, character is always a selling point. Other things such as views, gardens, other outbuildings such as garages are also important.

3. What do you avoid when looking at a house?

Avoid looking at the seller or tenants’ furniture when buying a house as it usually won’t be included in the sale. Look at the space around the furniture and picture your own things.

Avoid being too emotional about it; try to look at it logically when buying, as it is normally a long term or financial investment.

4. What makes or breaks a sale, except the price?

The two main ones are: a. Bond approval will break a sale, which is why buyers should always be pre-approved.

b. Undisclosed defects, which are why sellers should always let the agent and buyer know the defects, buyers usually don’t mind as long as they are made aware of them.

5. Is it usually possible to speak to the owners themselves?

Not always, as they aren’t often home for a show day or there may be a tenant in the property. If the owner is there, it’s fine to ask them questions about the neighbours, the safety of the neighbourhood, what is the crime rate and what drew them to buying the home, etc. However, I would only talk numbers and negotiations with your trusted agent.

Handy Hints • Always get pre-approved for the loan; you cannot enter a negotiation from a position of strength if you cannot prove you can purchase the property.

• Try and save a reasonable deposit, if you aren’t taking a full bond you will probably get a better interest rate at the bank, you pay less over the loan period and you save on bond registration costs.

• Save up for your bond and transfer costs, you will require these in cash to be paid during the transfer period.

• Lastly, if you want to get on the property ladder as a first time buyer, but you cannot afford the type of property you want to live in, try buying something smaller, rent it out and stay where you currently want to live without downsizing your living arrangements.

There is no middle ground, no DMZ. Fear either rules you or you rule over fear; you choose.

By Terena Van Zyl

Is it a bit heavy that the big guy with the big beard, the big heart and the big vision of Creative King asked me to write an article about fear? Methinks not, my fellow men. The world is plagued with this condition. You are not alone in your fretting over the business deal gone south, an addicted child, the cancer diagnosis, the fear of heights, rejection, failure, death, loneliness, intimacy, pain, being caught out, losing control, losing your mind, losing your money, losing your marriage, losing your youth, losing your status, the fear of not trying enough, not doing enough, not being enough, to name a few of the challenges we face while spinning around on this planet.

Yet we were not originally designed even to know about the existence of fear. Physiologically, emotionally, spiritually, socially and mentally we just don’t thrive on fear. Adam sinned against God by eating fruit of forbidden knowledge and feared for the first time in his life. In that instant fear entered his heart and everyone born into this world has it written in the codes of their DNA. Not your fault, I know, just the default condition of being human.

Understand what you are dealing with. Fear, at its very root, is spiritual and so is the solution. That familiar numbing churning of the gut comes to us from two sources; from inside ourselves and from the external messages of life’s experiences and a whole lot of lies whispered in our ears. As someone once said, in many cases F.E.A.R. means nothing more than “False Evidence Appearing Real”.

However, the experience of fear is a very real one. It will not be fooled away, processed, minimized and finally dissolved with a good dose of positive thinking, rationalizing, visualizing, chakra meditations or a few hours on the shrink’s couch, no matter how optimistic your genetic disposition. Ask anyone who has fallen into its toxic paralyzing clutches or the other extreme end of the spectrum - incessant performance. Has it ever been to the benefit of anyone to allow fear to continue to dominate his or her life?

How then do we rid ourselves of internal fear? Fear is cast out; by a force bigger, better, greater, stronger and infinitely more powerful and pure: perfect Love. This is where your choice comes in. Although you had no say in your default condition, you are the one giving your consent to being loved.

Get into the realm of love. And stay there.

Thank you to DECADES VINTGE & COLLECTABLES AND PARTY SHOP for the ladies' dresses and THE ROYAL HOTEL for hosting the GATSBY SHOOT