Issue 11 April 2014

April 201411 Issue

Taste | Create | Discover

COFFEE IN Z Christine drinks coffee in Brisbane, Australia

ED’S NOTE

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” ― Mark Twain I was fortunate enough to spend two weeks in Brisbane, Australia, visiting family and coffee shops. Unfortunately I have returned with the travel bug, which is so often the case after a holiday. Are you addicted to travelling? (well as far as your pocket will allow of course).

Let me know where you’ve been and where you want to go. We love a good travel story.

Follow us on Facebook www.facebook.com/FlatWhiteConcepts

This month I talk about a lot of the things I love: 1. Travel - my trip to see the Kangaroos 2. Blogging - freelance writer Megan Pilditch talks to us about how to host a blogging event 3. Animals - we meet people and their pets (any excuse to show you my Guinea Pig of course).

Please feel free to contact me if you’d like to contribute articles or whether you’d like to advertise in an upcoming magazine. We’d love to get to know you and to shamelessly promote your company!

Follow us on Twitter

Flat White Magazine - Made with love and a strong cup of coffee.

Yours in Coffee,

Christine

Website: www.flatwhiteconcepts.com Email: christine@flatwhiteconcepts.com

@FW_Concepts https://twitter.com/FW_Concepts

www.flatwhiteconcepts.com | Issue 11

CONTENTS

TASTE

Coffee in Oz Nespresso U Machine How to make a great cup of coffee Baked broccoli and cheese pasta Home brewed opinions chapter 5 Latte Love Craig Charity - SA barista champion KGB wines - Unwined Creation Introducing the EcoCups Meet Lindsay Venn

CREATE

Meet Rashieq Sasman Rag and Bone How to host bloggers event Red Earth

DISCOVER

People and their pets Where the kangaroos roam Book Reviews

COMPETITIONS Win Win Win!

www.flatwhiteconcepts.com | Issue 11

COFFEE IN Z

Christine drinks coffee in Brisbane, Australia

TASTE I had the pleasure of visiting Australia recently. My parents and my brother live in Brisbane and I really needed some good ol’ family time. In my two week stay I was lucky enough to visit a good few coffee shops. My parents are just like me, a lover of coffee and the thrill of finding a coffee shop that calls their name. I was interested in seeing the difference in the coffee world between Cape Town and Australia. However after speaking to a lot of people and seeing it first hand myself I realised I had to narrow this article down to the difference between Cape Town and Brisbane. Australia is huge and you cannot bunch the different cities into one. What’s trending in Melbourne or Sydney will be completely different to what’s trending in Brisbane. Even then, I was limited, as I wasn’t in Brisbane City itself, but more on the outskirts, in the surrounding suburbs. So my findings are not at all conclusive, but rather personal and completely one sided.

All that aside, it was still a lot of fun ordering coffee in a new city. One thing that surprised me was the complete lack of Americano’s and Filter Coffees from the menus. My brother confided that he often didn’t know what to order and ended up choosing Cappuccinos for safety. Now I’m a big fan of the cappuccino or Flat White (let’s hope hey!) but I hardly ever choose it because only a select few coffee shops get it right. For me, I’m not a huge lover of milky coffee, so the ratio has to be perfect and the coffee strong in order for me to enjoy the extra milk. So I’m always very weary of ordering cappuccinos and generally stick to Americanos, especially if I know the actual coffee they are using is good. That way I can control how much milk goes into my cup.

TASTE So I wasn’t quite sure what to order in Brisbane, and opted for a Long Black, hoping for the best.

Yep, this was what I wanted. A Short Black was an espresso and a Long Black was generally espresso with water and coffee on the side. Admittedly, I wasn’t disappointed, most places gave me a pretty decent cup. One of the biggest coffee chains seems to be Merlo Coffee, which I hadn’t heard of before but other than having their own coffee shop they seem to be the go to coffee for most coffee shops.

My mom kept taking me to places that had Merlo signs outside, and each time she was right, we enjoyed our coffee. I was lucky enough to go to one of their actual coffee shops and I walked away with some of their beans which they chose especially for me: ‘Strong coffee to be used in an AeroPress’.

I’m going to give it a try soon and hopefully it’s as good as it was overseas. As you can image my entire suitcase smelt beautifully when I got back!

Another difference was the look of the cappuccinos, which my mom always ordered. The foam wasn’t quite as textured as the coffee I experienced in Cape Town and the coffee art not as intricate.

Most coffee shops used a lot of chocolate sprinkles on top of their crema and nobody offered biscuits or biscotti with their coffees (although I’ve noticed a serious decline in that here too).

Almost everywhere had the choice of Cappuccino and Flat White and when I asked them what the difference was I was told that the Flat White had less foam on top. That really seemed to be the only distinguishing difference between the two.

Overall I was very impressed with the actual taste in the coffees I tried. Some coffee shops hit it just right while others were often lacking in style and charisma. But the same can be said for everywhere I guess. You can tell when a coffee shop knows what they are doing and when there is passion involved it becomes prevalent.

I didn’t have the time or the means to try all the best coffee shops in Brisbane, but considering I was in a new place I still found the whole experience a hell of a lot of fun.

And if there is one thing that Brisbane does right, it’s service with a smile. The customer service is incredible and one of the biggest lessons I learnt from my trip overseas. Owning a coffee shop (or any business for that matter) is not just about the product. It’s about the overall experience. Great coffee handed to you with a big smile and a friendly conversation suddenly tastes a whole lot better than great coffee just handed to you.

And for that, Brisbane, I commend you.

By Christine Bernard Some of the coffee shops I tried were: Merlo, Shingle Inn, Coffee Club, Zarraffa’s, Brown Sugar, Riverbend Café, Three Beans Café, Millers Café, Coffee Secret, Red Rock Café, Le bon Choix, Pelicans Nautical Treasures, Spoon

TASTE I was fortunate enough to try out this gorgeous Nespresso U Machine.

Firstly, it looks like a piece of art, which I proudly displayed with great prominence in my kitchen. The first thing you’d see when you came into my flat in fact. Like a proud mom showing pictures of kids, there I was saying ‘Look at her, isn’t she pretty?!’.

Secondly, the machine served a great purpose in supplying me with incredibly fast coffee when I needed it most.

Which was, of course, first thing in the morning and the part of the day which I like to call ‘The Great Afternoon Slump’. Look, I’m not a big fan of instant coffee but I understand the convenience of it. So a machine like this took away a lot of pressure when I needed coffee and didn’t actually have time to make it.

Thirdly, it’s not just coffee you’re getting... it’s GREAT coffee. Nespresso have such a wide variety of capsules to choose from that everyday felt like Christmas to me.

Then lastly, if you’re not a fan of cleaning up, which I’m assuming is most of us, then this is the machine for you.

Quite possibly one of the easiest machines to clean.

Get fancy, get convenient and get used to drinking good coffee when you get one of these babies.

By Christine Bernard Capsule Queen Photo by Nespresso

www.flatwhiteconcepts.com | Issue 11

TASTE

BAKED BROCCOLI AND CHEESE PASTA

I’m a sucker for pretty vegetables. Baby aubergines, To top: striped beetroot - they will end up in my trolley. So, • 1/4 cup breadcrumbs when I saw these gorgeous broccoli stems, I knew • 1/2 cup cheese I had to have them - but had no idea what to do with them.

Broccoli is one of my favourite vegetables - and is normally enjoyed steamed with a little garlic.

An instantly healthy side dish to any meal. However, that’s hardly a ‘recipe’ to share. A relaxing day spent doing all the fiddly things at home we normally don’t have time for during the week - we needed an easy, no fuss meal - one that we could enjoy out of a bowl with a fork - and this is what we had.

Method:

Melt the butter in a large microwave-safe bowl.

Add the garlic and flour and whisk until smooth, adding a little milk if needed. Continue whisking while adding the rest of the milk. Add a little salt and return to the microwave on high for 1 minute at a time, removing to whisk after each minute.

Continue until the sauce is cooked and thick - between 7 - 10 minutes. When cooked, add the two cups of grated cheese and return to the microwave for 1 minute to melt. Add the cream and stir. Season to taste.

Preheat your oven to 200 degrees C. Add the steamed broccoli and pasta to your sauce and • 4 cups cooked pasta - I used penne stir through until well combined. Place in an oven • 1 heaped tbsp flour proof dish and top with the breadcrumbs and • 1 heaped tbsp butter cheese. Bake for approximately 10 minutes or until • 750ml milk the cheese has melted and the top has browned.

• 100ml cream • 2 cups grated cheese (I used gouda and mozza- Serve immediately. rella)

By The Gorgeous Gourmet • 2 cloves garlic, finely chopped alwayscandice@gmail.com • 200g broccoli, steamed until just tender Twitter: @GorgeousBlog • salt and pepper to taste www.agorgeouslife.co.za

Ingredients:

www.flatwhiteconcepts.com | Issue 11

TASTE

Homebrewed Opinions: Chapter 5 Water is often one of the most overlooked factors when brewing coffee, especially for home brews.

We are often told about the importance of freshly roasted coffee, freshly ground to the correct consistency, the importance of brewing equipment etc.

Water is a solvent and coffee contains soluble solids. For example, if you were to dissolve a tablespoon of table salt in a glass of water, you would have a soluble solid. With coffee, the water is pulling out the soluble solids, with the resultant soluble solid being a black liquid. A soluble solid will It is not often that we are told to put all those things bond with water molecules and will not separate aside for a moment, as important as they are, and over time. Once dissolved it’s dissolved. focus on the water.

Based on this little piece of chemistry, brew methTo paraphrase Leonardo Da Vinci, “Water is the ods that use filters result in insoluble solids in the driving force of all [coffee].” At the very least, it is a cup, whereas other brew methods like French press and espresso – to a degree – contain some of the significant driving force. insoluble solids in the cup, which is why these brew Think back to high school science for a moment. You methods can be more gritty. might need to muster a few of those high school In my opinion, the art to brewing a great coffee is chemistry brain cells for this next part. to harness the most underestimated element – wa-

www.flatwhiteconcepts.com | Issue 9

TASTE ter – and to eliminate, or at least limit the insoluble 90 – 95 degrees Celsius. Water boils at 100 degrees Celcius at sea level. Atmospheric pressure changes solids in the cup. the boiling point of water. Water boils at a lower There are two main factors to consider with regard temperature as you gain altitude. to water in the soluble solid equation: water quality For the coastal coffee drinkers, let the water stand and temperature.

Firstly it is good to use clean fresh water. Gener- for 2-3 minutes after it has boiled. This will bring it ally speaking, water quality in most parts of South down to around 95.

Africa is rather good. Filtering the water will also For the high altitude coffee drinkers in Johannesreduce impurities, and that typical chlorine taste. burg – according to sources – water boils at 94.

Water should never be re-boiled. When you set out to make a cup of coffee you should follow through. If the water is too hot it will scald the coffee, with Don’t boil the kettle, run off to do something else, a burnt taste. If the water is not hot enough, it will result in under extraction. That being said, coffee to return and re-boil the kettle. can be brewed with cold water. It just takes a very Water de-oxygenates when it is heated. Oxygen is long time. needed in the whole soluble solids equation. Reboiled water results in a flatter tasting coffee. To a Next time you make your morning cup, pay attendegree, the same is true when using hot water out tion to this element. Consider the quality and temthe tap to speed up the amount of time it takes wa- perature of the water and you won’t be sorry. ter to boil in the kettle.

By Carl Anthony Badenhorst Temperature is important. A good temperature is

Co

ER T I R W E C N F REELA : ng i Speci al isi ng i n n r a e L | n io t a | Educ s ie r t s u d n I e eat iv r C | e r u lt u C f fee | orst h n e d a B y n o h C ar l Ant .c o.za s e t o n y r r e b e lu w w w.b o.za .c s e t o n y r r e b e car l@blu

TASTE

I had a leisurely coffee with the lovely Cerrigan fee industry for over ten years she knows what from Latte Love today. If you haven’t heard of she’s doing. them then you will be soon, because these guys are exploding and if you don’t catch those beans Latte Love offers the following coffee blends: you’ll be missing out on something great. I fell in love (latte love?) with this coffee before I even tasted it, that’s how much I loved the packaging. A softer approach to most she has captured a different side to coffee. The soft and lovable side. The side of coffee that we all love the most, that feeling of fuzziness it gives you. Like a warm hug. Just something about this brand stood out to me and I could see the passion immediately. This was a coffee born purely out of the love of the beans.

When I met up with Cerrigan I knew I wasn’t wrong. This is her baby. Having worked in the cofwww.flatwhiteconcepts.com | Issue 11

TASTE VIP BLEND A blend of beans that is both balanced & complex, with a sweet background & an aroma that lingers.

Made with beans from South America. This blend is a dark roast.

CLASSIC BLEND A medium body, with a crisp nutty flavour. Made with beans from South America. This blend is a light roast.

FILTER A full bodied & lively coffee, with a long lasting afDELUXE BLEND A full robust body that ends with a satisfying & ter-taste. This blend is a medium roast. clean finish. Made with beans from South America DECAF & East Africa. This blend is a dark roast.

A full bodied coffee, blended to a true continental European espresso profile. This blend is a medium HOUSE BLEND This much loved blend is a smooth bodied coffee roast. that produces a golden crema on extraction. Made Visit their website for more on www.lattelove.co.za with beans from South America & East Africa.

By Christine Bernard AFRICAN BLEND Well rounded & full bodied. Made with beans from Eastern Africa. This blend is a dark roast.

www.flatwhiteconcepts.com | Issue 11

TASTE

Meet Craig Charity SA Barista Champion

This ambitious 30 year old from Hillcrest has made Kwa-Zulu Natal proud by becoming the new SA Barista Champion. Despite rigorous competition Craig won top honours in the South African Championships held in November 2013. With a wealth of experience in the industry as both a barista and a coffee machine technician, the backing of sponsors like Illovo Sugar, as well as a genuine love for coffee, Craig is the ideal ambassador to represent South Africa in the African and International Championships coming up in 2014.

www.flatwhiteconcepts.com | Issue 11

TASTE Age: 30

Why do you think coffee has gone from being a household item to a special event/treat lately: I think that people have been enlightened to how Position/Occupation: good coffee can taste. We also have an emotional atI am the owner of Lineage Coffee. tachment to it. It makes us feel good and we attach How long have you been involved in the hospitality those memories to coffee. Coffee is far more than a drink to us if we are honest. industry: For about five years.

Where do you think South Africa ranks in terms of world coffee trends/quality: Describe your educational background: The schools I attended were quite technical which I traveled to London last year on a coffee tour visiting has helped me as far as the technical side of my busi- their best cafés. I came back realising that our top ness goes - I am a coffee machine technician too. cafés are on par with their top cafés. I think the difOther than that, I study something pretty obsessively ference is that there is more of a market for specialwhen I am into it, so you could say that I qualified ity coffee there, and because of that there are more speciality coffee shops. through Google.

What would you like to see happening in the coffee business in South Africa in the future: I’d like it to become an industry that creates employment and that being a Barista or a roaster becomes a What did you have to do in order to win the title of SA chosen profession rather than a ‘gap year’ job.

Barista Champion: Quite a bit, I have been investing in this for a number What has Stretta Café done differently to produce an of years. Winning the title is the sum of the effort exceptional cup of coffee: that I put in over many years. I have bought cups from I have installed the world’s top equipment and Switzerland, modified Grinders, bought a roaster so trained my staff to treat every aspect of the process I can roast my own coffee, bought coffee from Kenya of making coffee with respect and love. and flew it out. It was always a close competition, anyone could have won. But I believe that all the ef- What is the best accompaniment to a great cup of coffee: fort I have put in added up in the end.

Someone to enjoy it with. Cheesy but true.

Which various national/international competitions are you off to in the next few months and what do you How has Illovo’s sponsorship aided you in your role as Barista Champ: expect to achieve and learn from these events: I am off to Burundi for the African Barista Champion- I believe their contribution is going to go much furships, there I will be competing with the best Baristas ther than just me. I am doing a series of road shows form each country in Africa. In June I will be heading in Cape Town, JHB, Durban and PE in which I will be off to Italy to compete in the world champs. I have no teaching the Baristas and Cafe Owners what is needidea what it will be like, I would obviously like to win ed to produce consistently incredible cups of coffee.

As for me, it has given me the opportunity to head off it. But I will do my best to get a podium finish. to Burundi and compete there as well as at the World What do you think makes a really great cup of coffee Championships. (presentation and flavour): Its all about the coffee, you can have an exceptionally What advice would you give to aspiring Baristas: good cup from freshly roasted beans in a plunger. Us- Get a machine for your house. If it is just a job, it will ing fresh coffee in a bad machine will always achieve never become anything more than that. If it is a pasbetter results than using stale coffee in a good ma- sion, it will take you places. chine.

How did you get into the coffee side of hospitality: I started a mobile business with a friend of mine called Go Coffee that I sold 2 years ago.

www.flatwhiteconcepts.com | Issue 11

TASTE

KGB wines - Unwined Creation

What could be better then drinking wine? Perhaps talking about it? Sharing it? Relaxing over it? Yes, to all 3 I say! And that’s precisely what is on offer with the UnWined wine appreciation course. Over 6 weekly sessions you will enjoy tasting, sharing, talking, relaxing. Sounds like a great idea I hear you say, sign me up for my evening to UnWined!

the wine experts that night.

Creation Wines and their Chardonnay and Pinot Noir were the name of the game for the first evening of the UnWined course. We were led through a vertical tasting (4 years in a row) of Chardonnays, starting with their 2013. This young wine is showing a fresh acidity that then mellowed with each KGB Wine is presenting a 6 week wine apprecia- subsequent year, allowing the white peach of the tion course - this includes tasting at least 6 wines 2012, the buttery honey and pear of the 2011 and each week presented by a winemaker or wine- the honey and spice of 2010 to shine. industry personality from a celebrated local wine estate. Learn, appreciate and share. And that's The Pinot Noirs were a selection that included precisely what we did with the first week’s tastings their 2013 tank sample (how exciting was that!), from Creation Wines. then their Estate, Emma and Reserve all from 2012. The Emma was surprising in just how berryWe were led by Karen Glanfield (KGB Wine), who forward yet balanced it was. And exclusive, only was joined by Niall, newly-appointed Sales and 300 bottles were made, by, who must surely be Marketing person for Creation Wines, and Khiall, the youngest winemaker ever – Creation owners general Creation Wines enthusiast and master 11 year old daughter, Emma! While the Emma was of all trades. During the 2 hour session, we were my personal favourite of the evening, the Reserve treated to wild stories and enthusiasm from Khiall, was a close second, with slightly less fruit and tempered by the soft-spoken experience of Niall. depth for my palate when compared with the luscious Emma’s Pinot Noir.

Ever wanted to know how the bubbles affect your appreciation of a bubbly - what is really going on Creation Wines was literally created ‘where there with their size or ‘mousse’ of a sparkling wine. was nothing before’ and is the result of the union What does it mean to leave a wine ‘on the lees’? between Swiss winemaker JC Martin and Cape What soils does a vine grow best in? What temper- Winelands daughter, Carolyn Finlayson. In 2002 ature should red wine be served at? These were they purchased the land in the Hemel-enAarde just some of the questions asked and answered by Valley - it represented to them the perfect oppor-

www.flatwhiteconcepts.com | Issue 11

TASTE tunity to realise the potential of the wine they believed they could make from that part of the world.

The coastal sea breeze cools the Hemel-en-Aarde Ridge where the wine farm sits beneath the imposing Babylon Toren mountains.

Accolades have followed year after year and the tasting room offers wine and food pairings, which add another dimension to the wine experience at Creation.

For information on future UnWined courses: Karen@kgbwine.co.za or visit www.kgbwine.co.za

By Cathy Grimes Cathy is a Digital Marketing specialist focussing on social media coaching and digital marketing strategy for the wine and travel industries - helping businesses grow through using social media and a strong web presence. She is WSET certified - the Wine and Spirit Education Trust is recognised as the global leader in wine education. She is also a registered tour guide for the Western Cape and loves showing guests around the Winelands, sharing her local and international wine knowledge while evangelising wine tourism destinations (and yes, she likes using big words sometimes!).

I look forward to further appreciation, learning and sharing with the rest of the group as we UnWined our way through the next 5 weekly evenings with KGB Wine and each of the presenters. Who knows what other nuggets of wine knowledge are to be gleaned from these experienced and passionate personalities that are contributing to the ever-improving quality and reputation of the South Afri- Email her at info@nomadicwine.net with any can wine industry. Sounds like a pretty good way to website, social media or wine tour questions. Follow @nomadicwine for tweets on wine country, spend an evening, right? social media tips and digital marketing to do’s.

TASTE Born out of a desire to provide eco-friendly alternatives to traditional single-use packaging, the EcoPack team is passionate about how their products can transform your home or business by using renewable, sustainable solutions.

Introducing the EcoCups 100% Biodegradable and Compostable

disposed of in an industrial compost facility. The microorganisms combined with a temperature of 60 degrees Celsius and humidity above 80% will ensure that the PLA completely biodegrades.

*These cups perform the same or better than regular paper hot cups! Make the eco-friendly switch - today!

Single Wall Coffee Cups • Sizes in stock: 120ml, 250ml, 350ml, 480ml • Available on order: 210ml, 600ml • Artwork: unprinted white cup or generic EcoCup branding • Custom printing: no additional charge – minimum order of 50,000 units per cup size Double Wall Coffee Cups • Sizes in stock: 250ml, 350ml • Available on order: 480ml • Artwork: unprinted Kraft or generic EcoCup How they’re unmade: branding EcoCups can be recycled or composted. Whilst they • Custom printing: no additional charge – will break down in a home composter, the best minimum order of 50,000 units per cup size place is the compost heap, ensuring the earth’s mineral cycle continues. Ideally, PLA should be www.ecopack.co.za How they’re made: EcoCups are produced using paper board sourced from managed plantations. The board is coated with a thin layer of PLA bioplastic (polylactic acid) that prevents the paper from absorbing liquid.

The cups are then formed using conventional cup manufacturing machinery.

The cups are produced in an ISO 9001 and ISO 14001 compliant, state-of-the-art factory.

www.flatwhiteconcepts.com | Issue 11

TASTE

CAPE COFFEE BEANS

Freshly roasted coffee beans, delivered directly to your door capecoffeebeans.co.za

“Sign up to the Cape Coffee Beans newsletter and get 10% off your first order!” www.flatwhiteconcepts.com | Issue 11

TASTE

Meet Lindsay Venn Forget the hype. Forget about chasing celebrity.

Settle down to the basics and focus on the flavour.

This is the mantra of Cape Town’s Lindsay Venn, executive chef at Tsogo Sun’s Southern Sun The Cullinan Hotel in the Mother City’s CBD, one of Tsogo Sun’s prestigious Cape hotels. This down-to-earth attitude may seem inconsistent with the hotel’s luxury brand and status, but it belies the renown of its world-class Peach Tree Restaurant that Lindsay has called home for the past two years.

“For me flavour has always been the overriding consideration when creating a dish or menu,” Lindsay says. “You have to get the balance right between the ingredients and flavours before you even consider issues like plating, ambience and the other niceties that complement a meal.”

This no-fuss, no-nonsense approach is a hallmark of the executive chef whose career has seen him cook for an impressive number of A-listers. Presidents of nations, music artists such as Kylie Minogue and movie starts including Leonardo di Caprio, Samuel L. Jackson, Kevin Spacey, Edward Norton and heiress Paris Hilton have all been treated to Lindsay’s creations.

TASTE Rubbing shoulders with the world’s elite would have been the furthest from Lindsay’s mind when he started scrambling round his mother’s kitchen as a youngster, taken by the wonder and delight of home cooking.

“I was extremely comfortable in the kitchen from a young age. I was always pottering around and took particular pleasure in cooking Sunday lunch,” he says. “From there I attended the Bill Stafford Cooking School to learn the basics before moving on to the Western Cape Training College to complete my education.”

“What many people coming into the industry don’t appreciate is that getting to the top of your game is a long journey. And even the most respected chefs are still pulling long hours despite the long and hard road they have travelled to get to that position.

“I find there is less a sense of dedication to the art and that there is a tendency for the younger chefs to put up their feet once they believe they’ve made it. You have to be consistent in your career, and that doesn’t come easily or overnight.”

This application of his skills is apparent in the sucLindsay’s career has progressed steadily since. He cess of the Peach Tree Restaurant where he has established the renowned Scoozi in Claremont ear- stamped his mark. ly on, catapulting it to one of Cape Town’s top restaurants before delighting customers at landmarks This consists of reating a menu that combines losuch as Aubergine, Beluga, The Table Bay Hotel and cal flavours with an international flair to cater to The Palace of the Lost City at Sun City. the differing tastes of guests. He describes the dining experience as a mix of local and cosmopolitan The key to this success is Lindsay’s dedication to dishes: “I don’t like the norm and always challenge creating meals and menus that cater to current myself with introducing new flavours,” he says. tastes without discarding the old. “I’m forever looking at what is happening globally - especially This again is a matter of experience rather than because we cater to so many international tour- out-and-out experimentation that draws on past ists - but this is always balanced with local flavours. experience.

People want the choice of home and local flavours, and you have to be able to read your clientelle and Lindsay’s favourite item on the current menu, establishment.” which demonstrates the appeal of local flavours, is the oxtail. The dish is one he created some years This is an insight that comes only with many years ago, but that has been perfected through minor in the food business, a subject that Lindsay is par- refinements to produce one the Peach Tree’s sigticularly passionate about. nature dishes.

“You have to have this knowledge and understanding to be successful,” he says. “And this requires many long hours in the kitchen and on the restaurant floor. You have to be able to read the market and be open-minded about what you serve otherwise you’re not going to win.”

This commitment to understanding guests, tastes and trends is something that Lindsay feels has been lost somewhat in this age of instant gratification, expectation of immediate renown and respect … and reality cooking shows.

“Not all dishes work at all venues and it sometimes takes the right environment and timing for it to achieve the recognition it deserves. And our oxtail’s time is now.”

He singles out the Turkish delight cheesecake as the dessert menu’s pièce de résistance. This delight not only demonstrates Lindsay’s vast array of tastes and skill, but also his desire to bring guests a dining experience they will savour long after the last morsel has been consumed.

www.flatwhiteconcepts.com | Issue 11

CREATE

www.flatwhiteconcepts.com | Issue 11

CREATE

Meet Rashieq Sasman Illustrator and Concept Artist

What kind of artist do you consider yourself?

Well, I see myself as an illustrator and concept artist. I tend to stay away from traditional gallery art.

But I studied Fine Art and that covers a wide range of arts, like painting, photography and printmaking. I can do those things, but illustration and concept art is my focus. It’s where my heart lies.

What method of illustration do you prefer?

find new ways to do things or these workarounds that would usually take a bit longer to accomplish.

What motivates you?

Passion. That might sound a bit clichéd, but it really is a driving force. Passion for drawing, for storytelling and for creating. Although an epic soundtrack playing in the background really helps too.

How much coffee do you drink do you have a faMy method of illustration is digital. Almost all my vourite coffee shop? illustrations are done digitally in Adobe Photoshop with my Genius digital drawing tablet. I’m not I do have a favourite coffee shop! It’s called my even sure I know how to draw with pencil and pa- kitchen… The coffee is free and the coffee is good, per anymore. and there is usually an unlimited amount. Which can be good or bad, depending on how you look at Did you study or are you self-taught? it. But I’ve cut down on my coffee. I seem to be a tea person now. Wait, can I say that here? Do I lose A bit of both actually. I’ve always had a passion for points? I feel like the enemy… drawing. I drew every chance I got. And I tried to improve each time. This passion led to wanting a Tell us something, anything.. career in the arts field. So I decided to study Fine art at the Ruth Prowse College of Art and I think This is a big question. My answer could be anythat’s when I really broke into the illustration field. thing from the colour of my shoes to the meaning of life and the universe. But I’ll end with some wise Which artwork are you most proud of? words. To quote the great Neil Gaiman, “Do what only you can do best: Make good art. Make it on I’m not so sure about that. I’m proud of each new the bad days, make it on the good days, too.” artwork I create, because there’s always something new that I’ve learned during the creation of an il- www.behance.net/rashieqsasman lustration. Especially in digital, because I always

www.flatwhiteconcepts.com | Issue 11

CREATE

CREATE

I always find it fascinating how things come about in life, be it a skill we discover or a business we start. Is it not true that often our biggest most inspirational plans take these incredible turns we could never even dream of.

I have always loved to write, hence why you will find my footprints in both publications that Christine has been editor of, she has always had faith in my abilities and people like her led me to what I am doing now and what I am aspiring to achieve in the future.

my client. I think ultimately I hope that when someone joins or likes a social media platform I manage; I want them to believe that the owner of the company is personally sitting at a device updating statuses and communicating with the client.

I am so intrigued with the relationship between client and service or product, the way we react to what is posted is so revealing of how you can make your product more appealing to your market. We are definitely in the 21st century with amazing technology that I hope begins to scare In June of last year I decided to open a facet of people less and excite them more. my company Rag and Bone Brand to accommodate small businesses that needed assistance To circle back to my opening lines, I love how with their social media. It was a leap of faith, this came about. I grew into this line of work. but a handful of really amazing clients opened My love for writing, coupled with ideas and the their minds, and wallets, to me and here I am 9 experience of marketing my own businesses months later.

I am now able to assist other companies and even a foundation with their online presence Many people do not realise the impact their so- and their relationships with those who believe cial media presence has on their clients and the in both the brand and message. benefits of either managing it correctly yourself or hiring someone else to do it. There are many More adventures await as I relocate to Cape large agencies out there that will charge you a Town before the end of this year. Cape Town’s handsome sum to design you a campaign and originality and small owner run businesses brim execute it with awesome success, but what if with opportunities. At a recent Digital conferyou do not have a billboard equivalent market- ence we were told that Durban is the leading ing budget? social media hub in South Africa, apparently we just get it. So Cape Town, get your Facebook That is where I come in. I try and take on clients pages ready for me, I am so excited to be a part whom I understand and identify with. My first of your community really soon and help you priority is establishing the business owners’ fo- grow a following for your businesses. cuses and how they would like to project their mission as a business. The product or service is By Jaimi Shields also as important because if I do not know how www.ragandbone.co.za it works or why people love it, I am useless to www.flatwhiteconcepts.com | Issue 11

CREATE

How to host a bloggers event

One thing that all bloggers have in common is words. No matter the size of their klout their views will forever be etched into cyber space. In saying that their words can provide an entry into new business territory. A bloggers event can go a long way in expanding your business and gaining exposure for your products. They’re a perfect environment to test out products on potential clients, and see if your product or service is even worthy of blogging about. Here are a few top tips for organising a bloggers event and ensuring it’s written about in a good way for weeks to come.

Before the event…

#SocialMedia: The power of it is undeniable. Firstly, follow and like all the bloggers you are inviting. Not only is it common courtesy, and slightly embarrassing if you don’t, but you need to make yourself and your brand easy to find when they are searching for you.

Another way to make social media work for you is to create a hashtag that is specific to your event, something unique yet searchable. This way hype will be created before the event has even started!

The big day arrives…

Greetings Evidently there will be someone who arrives alone and who doesn’t know a soul. You need to be their first point of contact so introduce yourself and the team immediately. From the get-go be at the forefront of any communication and help the bloggers feel comfortable and at ease.

It’s a team effort Whether you are organising this event alone or in a team surround yourself with helpful and positive people. This may include co-workers, other bloggers, or influential people from your event’s niche.

Initially they will be there to bounce ideas off, and later to run through your schedule with. You can’t Give-and-take think of everything, you’re only human.

There is nothing worse than the continuous drone of talking. Your guests will lose concentration, and quite frankly so will you. Firstly, it is important to Communication is key During all parts of the planning process try as much understand that bloggers love to be involved and as you can to keep everyone in the loop. This could to write about what they experienced, not just be anyone who would be involved with the event, something they were handed. So try and think your client, co-workers, or caterers. On the day be- of creative ways to make their writing job easier fore the event send out a reminder email to eve- by making the event interactive and giving them ryone refreshing them of their individual roles and something solid to write about. For example, if you the day’s schedule. were launching your new makeup brand why not give them a makeover?

First impressions count There really is nothing better than receiving an in- Vibey vibe vite to something that looks and sounds exciting. Decide what the theme of the event is going to be Put a lot of thought and effort into what the invite and stick to it. One of the worst mistakes is trying looks like, what it says and how it is delivered. Pin- to make the event into a multi-coloured Pinterest terest has an abundance of quirky and cool ideas to board. Choose your decorations, food, location, gather inspiration from. presents and stick to one consistent theme. And remember to always be loyal to your brand. You www.flatwhiteconcepts.com | Issue 11

CREATE want your guests to leave with clear understand- contact with them in the future. The aim of events ing of your brand and what the event was about like these is to build relationships, so make sure to so they can write about it accurately and truthfully. always touch base every once and a while.

That something special You want to make the bloggers feel extra special so try to do something a little out of the ordinary for them. This could mean handing out some wonderful goodie bags (always a good idea) or greeting them by name when they walk through the door.

They have a busy life and often blogging is not their sole source of income so you want to make them feel like they’re of value and say thank you for taking the time out to come to your event.

It’s time to say good-bye…

Merci beaucoup A simple thank you always goes a long way so be sure to thank the bloggers publicly on social media, in your newsletter and at the event. Share any posts/tweets/likes they produce and try to keep in

Practice makes perfect It’s a rule of thumb that things always get better with experience. After you have said your goodbyes and packed up knuckle down and write up a post-mortem of the event. Mentally run through the day identifying the things that worked well, and those that didn’t. This document will help in preparing you for your next event. And remember that even though you plan there will always be a few hiccups…it’s how you handle them that counts!

By Megan Pilditch Megan is a freelance writer, traveler and lover of all things green. She also works for a NPO and really wants to see social justice in her city. And obviously, she loves a bit of adventure. To see what freelance writing services she offers have a look at her blog: sailingwords.blogspot.com, or connect with her on twitter: @MeganPilditch

www.flatwhiteconcepts.com | Issue 11

CREATE

The Present

in Jewellery Design and Manufacture with 2 distinctions, and a trade certificate in Precious Metal Red Earth is a studio based in Cape Town specialis- Working and Mounting. ing in the design and creating of exclusive trophies The devastating fires around Cape Town in Januand sculptures. ary, 2000, became nature’s next powerfully inspirFounded on unashamedly old school values of ing act. That month will long be remembered for traditional handcrafted quality, owner and artist the raging fires that tore their trail of destruction Eric Tollner combines his skills and experience as a across our beautiful mountains.

designing and manufacturing jeweller, with a passion to create more sculptural work, to bring you The endless piles of rock that cascaded down onto Chapmans Peak drive following the fires, providthe Red Earth range of awards and sculptures. ed the basis for the work Eric now does. The first Special care is taken in paying meticulous atten- piece was created as a Christmas present in 2000, tion to detail in each design, and during the cre- and in 2001 his Red Earth dream started to beating of each award. As a result every piece is a come a reality. unique original, individually designed and crafted Combining the skills learnt as a goldsmith, with a to the highest standards for each client. love of the human form and its movements, the They are involved regularly with ongoing commis- range of sculptures grew into an endless range of sions from local and international clients, for both options that included trophies, awards, and funccorporate and sporting events, as well as sculp- tional pieces such as businesscard holders and table centrepieces for functions. tures for individual collectors.

Each piece is meticulously and individually handcrafted. Particular attention is paid to capturing, in detail, the movements and body language of each Eric Tollner was born in 1974 Kwa-Zulu Natal, and miniature form, bringing to life every sculpture as raised in a small farming community nestling in a tiny portrayal in a moment of time. the foothills of the southern Drakensberg. www.redearth.co.za In 1995 he qualified as a manufacturing & designing goldsmith, obtaining a National Diploma WIN a beautiful sculpture - see our competitions page for more information.

The Past

www.flatwhiteconcepts.com | Issue 11

www.flatwhiteconcepts.com | Issue 11

DISCOVER

People and their pets

Name: Lynn Zachariades Pet’s Names: Bella, Phoebe, Georgina, Frank, Lily, They are always with us, love going in the car (cats included. One nearly killed a plumber by hiding Lucy, Rosie, Brian, Pugsly in his van and jumping up a few streets from our I grew up in Ireland with the usual dogs, cats & house!) They have beds all over the house, includguinea pigs. We also had hens, a donkey & a pony ing a full sized mattress for Bella in our bedroom, that gave birth the day after we got her! Her foal, and a special dog pool lounger for lying in the sun.

Surprise, was like a human & used to come in the Frank, the oldest dog, is going a bit senile but lounge and watch TV. smiles at you if he likes you and brings bougainvilSince I came to South Africa 25 years ago, my hus- lea flowers as presents. Phoebe, the middle jack, band and I have had 9 dogs and 11 cats, only 3 of can fit up to five biscuits in her mouth at once! which were purchased, rest were all rescued including 2 wonderful dobermans! There are also a We have 3 black cats, Millie, Mollie & Lucy, which tends to confuse visitors. Lily is a tiny little thing few fish floating around. who gave birth to Brian, an enormous tabby, PugAt the moment, we have 7 cats (3 are the kittens of sly, a fluffy black and white who knows just how one I rescued. We call them doggins as they grew beautiful he is and Rosie their little sister who is a up with dogs and don't really behave like cats), and Siamese.

4 dogs. They range in age from 13 to 4. Three of the dogs are Jack Russell's and one is a boer bul.

Dogs and cats all get on very well. Pugsly is in love with Phoebe and stalks her. Lily regularly comes to This morning I woke up sandwiched between the Bella for ear washing and in winter they all sleep 80kg Boerbul, Bella and the 6kg Jack Russell, Geor- together by the fire. gina, who never grew (she's the runt :) There was also a mad fluffy back cat on my feet. My husband We have two teenagers as well so there is always someone in the house who is hungry! was clinging to his side of the bed. www.flatwhiteconcepts.com | Issue 11

DISCOVER share with no family around and no animals, made me feel odd and empty. Will be a sad day when my baby Token will not be around anymore.

Token is not the brightest dog around and can be quite clumsy walking into things. He jumps into the stairs by the kitchen door. I guess he is still working on judgment. I do torture him by dressing him up in his little gangsta hoodie jumpsuit, if I do not roll the front leg bits up, his paws get stuck and he falls on his face. Mean but cute. He freezes with his bum in the air and his face on the ground.

He is like a socially awkward child on the beach, his cheekiness is a defensive mechanism when he tries Token makes my day, he is super loving, a great to make new friends, barking in the faces of much companion and probably the best decision I’ve ever larger dogs or trying to stalk them from afar, lookmade. He is from the SPCA and if I could I would res- ing back to see where I am. cue more dogs but that is just not plausible at the moment. I grew up with dogs so living in a house His unique personality makes me laugh everyday.

Name: Lauren Bubb. Pet’s Name: Token

Name: Lara-Jayne Whittaker. Pet’s Name: Jesse.

He means everything to us, we don't treat him like a dog but as a family member. He has looked out for my daughter since the day she came home from the hospital. If she woke up in her cot he would come fetch me from another room. If she cries he cries. He is very protective over her. She loves him so much, follows him around and does what he

does, even sharing her food with him. My brother has 3 rescue dogs and they are also treated like family members. We love dogs. We have had 7 in total since my brother and I were small. Our doggy has learnt to climb through my daughters bedroom window from outside and we have burglar bars. He also sleeps with his head on a pillow and half his body under the blanket in the winter. More human than dog.

www.flatwhiteconcepts.com | Issue 11

DISCOVER

Name: Karin Swanepoel. Pet's Name: Nikitah To me having a pet means that I receive and give unconditional love. A pet is an extension of my personality. Nikitah is 1 of 5 adopted dogs. She was first saved by her previous owner from a Dog Fighter in Athlone, Cape Town when he drove passed and happened to notice her. Nikitah is kind, loving and is always happy to see me. To me she has the spirit of "Jock of the Bushveld". She absolutely loves the open road and can't wait to go for a ride in my car!

When we leave home for quite some time, she'll sit and wait on the steps for me to return. She actually looks like she's sulking.

and Doves and the Wild untamed Dassies in the koppies of Glenvista. All live in harmony and having pets who all come from different homes (some broken or abandoned) just shows me daily that no matter how young, old, big, small, thin, fat or ugly - everyone can co-exist.

Having a pet means the world to me.

Nikitah is such a loving, well mannered dog (who takes chances to jump on my side of the bed when no one is looking or hubby is asleep). She is the leader of the pack.

I would recommend to anyone wanting a pet, to consider adoption instead of making use of BreedWe have ample space and our 5 dogs share the ers. There are many animals just waiting for someproperty with 1 cat, 2 Parrots, 2 Tortoises, Finces one to offer them a loving home.

Name: Robert Shaw. Pet’s Name: Arnie

I got my Lovebird about 20 years ago.

She had a strong attitude, so I called her Arnie, she was so lovely, my best friend, it’s almost if she could read my mind. Arnie knew when I was happy and when I was a little stressed, she was so comforting, plus she came out of her cage every night and slept in my hand. Ahh we had such fun!

www.flatwhiteconcepts.com | Issue 11

DISCOVER I could go off into cliches about how much he means to me and share dozens of quotes that can all be summarized in one sentence. My life is vastly better for having met Ed. When Ed was a puppy I would give him stuffed toys to carry about. Golden Retrievers love walking about carrying things and this seemed to make him happy and rather proud. After a while Ed discovered that it was also endless fun to rip open a seam and pull out all the stuffing which he could then throw it about and roll in it. What was amazing was that Ed always chose the seam around the stuffed animals neck and so I would regularly walk into the decapitation and disemboweling of a cuddly toy. After a while, my friends started to call Ed, the Serial Killer.

Name: Chantal Louw, Pet's Names: Eddie or Ed

Ed has recently discovered his voice and it's ability to command attention. Trained from a young age to be in a gallery and then store, Ed was always very happy to sit and watch the street go by. However, he has found that after time he gets bored and the best way to handle this is to stand in front of me and bark. I will be mid sentence with a client and Ed will calmly stand up, sit in front me and bark until I take him for a walk.

I couldn’t end off without a mention of this guy...

I had to end off by introducing you to my little guy. His name is Smudge and he is my pet Guinea Pig. His little girlfriend died earlier this year which was heartbreaking, so he’s getting a lot of extra attention at the moment. You know the kind, extra belly kisses, over the top baby talk, millions of photos. That type of thing.

He’s totally stolen our hearts. www.flatwhiteconcepts.com | Issue 11

A big thank you to everyone who participated in this article. I feel very close to anyone that loves animals. So please continue to send me your animal stories and share your photos with me.

With love and Fluff Christine

DISCOVER

“Every dreamer knows that it is entirely possible to be homesick for a place you've never been to, perhaps more homesick than for familiar ground.�

- Judith Thurman

www.flatwhiteconcepts.com | Issue 11

DISCOVER

Where the Kangaroos roam I was lucky enough to take some time off recently to visit Australia, a place I often call my second home. Not only do my parents live there, but so does my brother, my nephews, my uncle and various other friends and extended family members.

I count it as a blessing that I know so many people living in other countries, it means travelling is something I live for. Sadly with the Rand it’s not always that easy, so I felt extremely lucky to be able to visit my family and take two weeks to soak it all in.

They live in Victoria Point, Brisbane. A city that is so beautiful and so clean that it looks as if someone came by with a magic wand and sprinkled fairy dust all over it. I understand that Australia is often a contention amongst a lot of people, some that love it and others that loathe it and curse it

as the place the South Africans run away to. Personally, I love it. I also love South Africa. Having said that I also love England, where lived for four years. To me, it’s all about what you make of it.

Don’t focus on the past, on where you are from and the differences between the people and the environment. Of course it’s going to be different, but surely that’s the beauty of it. I love embracing different cultures and learning about what makes them tick.

As mentioned, I was staying on the outskirts of Brisbane, in a lovely little suburb called Victoria Point. As usual I am always amazed by the lack of security, the open front gardens and the obvious respect that everyone has for each other. I visited various other nearby suburbs such as Cleveland and Bulimba, took a trip into Brisbane City itself

www.flatwhiteconcepts.com | Issue 11

DISCOVER and also visited two islands. So in the two weeks I was there I really got a chance to explore, and of course try out different coffee shops at each place I went to (that was a given of course).

I’m a huge fan of the city itself. Whereas a lot of people would prefer to live outside the city, with bigger houses and more open spaces, I personally would love to live in the city or at least as close to it as I could be. City living is certainly more expensive but it has a certain life and vibe to it that suburb living does not. Both have their perks I suppose.

The city is incredibly vibrant, and even has a small man made beach right in the middle. On our day in the city we took the Kookaburra River Queen boat for a lunch cruise. Here we were treated to a three course meal while we went up and down the Brisbane River. A beautiful way to see the city, and certainly interesting to see how the ‘other’ half live.

you can either catch the ferry as a ‘walk-on’ or you take your car onto the ferry itself. Taking the car is highly recommended because getting around by foot wouldn’t be fun. We took the car, packed a lunch and snacks and headed off for the day. Found a place for breakfast and our much needed coffee and then we found a beautiful beach to spend the day on. Victoria Point is surrounded by a lake, and while this certainly has its own appeal it was also nice to be at a beach, with crashing waves all around.

Should you ever go to Brisbane, I highly recommend a visit to both the islands. A holiday never really feels like a holiday unless you get some beach time.

I hope one day to get the chance to visit other cities such as Melbourne (where I hear the coffee life is booming) and Sydney. Australia is huge and each The two islands that I explored were Coochiemud- city has its own culture and life. lo Island and Stradbroke Island.

Coochiemudlo, or ‘Coochie’ as the locals call it, Brisbane, to me, is a place of tranquility. A place was just a stones throw away from where we were where everything runs smoothly and where cusstaying. A quick five minute drive to the local jetty tomer service ranks high (the customer service which takes you to the island. Coochie is a lovely thing was a biggie for me, and something all other little island, where many locals live and which has countries can learn from). It’s a quieter city than certainly seen a bit of a resurgence since I was last most, so throw in some of the Cape Town charm there four years ago. It’s a great place to go for the and charisma and I’d say you’d have yourself a pretday, to swim, walk around, and of course go for cof- ty perfect place. fee. We went to the Red Rock Cafe for an incredible breakfast, for what I will still state as the best Brissie (see what I did there) is definitely my home scrambled eggs I have ever eaten. away from home and I look forward to another visit in the hopefully near future.

Stradbroke Island is on a much bigger scale, the difference in size between the two islands is im- By Christine ‘the small kangaroo’ Bernard mense. ‘Straddie’ as it’s known by (noticing the trend here?), is so big that there is even a school, a church and a hospital on the island. To get there

www.flatwhiteconcepts.com | Issue 11

www.flatwhiteconcepts.com | Issue 11

DISCOVER

THE GIRL WITH ALL THE GIFTS

BY M.R. CAREY facing away from the reader, arms stretched out wide, hands open. The title of the book is The Girl The book that I am reviewing this month is not the with all the Gifts. And I’m sold. It’s that simple. It’s one that I had lined up. But sometimes plans are like falling in love. You just know. best ignored. I’m not quite sure what to call this particular peculiarity of mine, but I bestow upon Stories about Zombies have become very popular myself free reading time when I’m on an aero- over the last few years inspiring books, movies and plane. This means that for the duration of my flight TV series which draw a huge and loyal fan-base. I I get to read whatever I want and I don’t have to myself am a fan of Zombie stories. I often wonder feel guilty about it (my job and studies involve a what exactly it is about humans turning into mindlot of reading, but not of fiction). This little indul- less, flesh-eating, living (because in a way they are gence often extends to actually purchasing a book alive, except that they’re dead) monsters that we at the airport because you can’t read on your elec- find so intriguing. I wonder if the zombie story is tronic device during take-off or landing, so an ac- becoming a sort of genre of its own? I am sure that tual book is the only option you’re left with. Obvi- some enormously brilliant intellectual will theorise ously. As a result I am often not as grumpy about this fascination and make it all sound very smart. having to travel for work as I might be otherwise. This sort of smarty-pants undertaking is way beOn my most recent trip, I made it through security yond my skill set, so I will content myself with tellat OR Tambo with just 15 minutes to spare before ing you a bit about The Girl with all the Gifts by M. boarding started. Naturally, I headed straight for R. Carey. As an aside, when I finally watched Warm Exclusive Books to choose my consolation prize for Bodies I found that I preferred ‘R’ when he was still leaving on a Sunday. Now, 15 minutes might not mostly Zombie which triggered a ridiculous, though sound like an awfully long time to choose a book, intense bout of introspection. Even though I found but I work well under pressure. The cover is bright the ending disappointing, it was worth watching yellow. On it is a picture of a little girl in silhouette if only for the moment ‘R’ says “Don’t be creepy.

Dear Bibliophiles

www.flatwhiteconcepts.com | Issue 11

DISCOVER Don’t be creepy.” But, I digress.

Melanie is the girl with all the gifts. She is 10 years old, smart, remarkably observant, polite, curious, desperate for affection, and anxious for the approval of her teacher, Miss Justineau. It all sounds a bit unremarkable so far, but, Melanie lives a strange, isolated, institutional life made interesting by occasional interactions with Miss Justineau, the mysterious and inexplicably angry Sarge, and Dr Caldwell. She is rarely able to communicate with the other children in her class, but manages to somehow feel connected to them nonetheless and refers to them as friends. Melanie lives in England in a time after what is referred to as ‘Breakdown’ which has left most of England and the world overrun by ‘Hungries’ (which are zombies, but referred to in this way as a result of their insatiable hunger for human flesh). This world is also inhabited by uninfected humans who live in a place called Beacon, and people called Junkers who are a group of

survivalists who insist on living outside of Beacon.

When the home that Melanie has known all her life is attacked, she joins Miss Justineau, Sarge, Dr Caldwell and a Private Gallagher on a quest to reach Beacon and safety. But Melanie is no ordinary little girl…

Because I am petty like that, I have to point out one thing that annoyed me in this and other books – the story is set in England, but there is a distinctly American flavour to some of the dialogue which grates. The Girl with all the Gifts is gripping. It can be read purely for entertainment, but also offers the opportunity for deeper engagement if you’re in the mood. Carey touches on issues of ethics and humanity in a fresh way, and the text is littered with references to Greek Mythology. It is a thoroughly enjoyable read, and I can recommend it to zombie-fans and non-zombie fans alike.

By Lisa Wiebesiek

www.flatwhiteconcepts.com | Issue 11

Time to win some competitions!

All competitions must be entered by 28 April 2014 Enter with subject line to christine@flatwhiteconcepts.com

www.flatwhiteconcepts.com | Issue 11

WIN WIN WIN 1

Win a 1 x 250g bag of the VIP blend and 100 250ml EcoCups (2 sleeves).

VIP BLEND FROM LATTE LOVE: A blend of beans that is both balanced and complex, with a sweet background and an aroma that lingers. Made with beans from South America. This blend is a dark roast.

ECOCUPS: EcoCups are made using board from managed plantations, coated with a thin layer of plant-based plastic (PLA). The take-away coffee cups are 100% compostable and biodegradable, and will break down in a home or commercial composting facility.

Subject: Latte Love/Eco Cup www.lattelove.co.za www.ecopack.co.za

2

Win a copy of Goblins’ Guild Ages 8 - 12 (or adults that think like kids!)

‘Goblins’ Guild’ is a book bought to you by a very Goblin-like human, a creature in her own right, and member of the ‘Humans Who We Like’ society formed by the Goblins of Goblinia.

The Goblins kindly let this human into their homes to document their lives and have allowed this book to be published so as to give others a small insight into what they are all about (and to be famous of course). This book highlights the personalities of 30 chosen Goblins who have generously posed for photos as well as helped with the editing of the book.

Through this book they hope that the humans will finally learn how to have fun, Goblin style.

Subject: Goblins

www.flatwhiteconcepts.com | Issue 11

WIN WIN WIN

3

Win a beautiful sterling sculpture of your choice from Red Earth valued up to R1090.

Choose from the following ten choices: Climber, Runner, Golfer, Thinker, Believe, Cyclist, Surfer, Penguin, Elephant, Cat. Please see website for images.

Please note if you have a more specific theme in mind Red Earth would be open to suggestions.

Subject: Red Earth www.redearth.co.za

4

Win a 1 x Value Red & White Mixed Case from Wine Web – This includes 6 bottles, 3 red and 3 white and includes delivery.

Subject: Wine www.wineweb.co.za

www.flatwhiteconcepts.com | Issue 11

WIN WIN WIN

5

Win an individually hand sawn silver suburb name tag on silver chain by a ring to It. Suburb of your choice!

These name tags are inspired by Cape Town suburbs and highlights the pride and differences associated with the areas we love and the spaces we live in.

In order to win you must LIKE their Facebook page and put a comment saying ‘I want to win my suburb name’ Facebook Page: www.facebook.com/ARingToItJewelleryDesign Like what you see? Do some cyber stalking: Twitter: @a_ring_to_it Instagram: aringtoit Enquiries: aringtoitjewellery@gmail.com

6

Win a 1 month membership to The Sports Science Insitute of SA This fantastic prize includes a comprehensive fitness assessment and personalised training programme.

Prize value R1492.

Subject: SSISA jknight@ssisa.co www.ssisa.com

www.flatwhiteconcepts.com | Issue 11

THE END

Do you want to advertise with us?

Email Christine on christine@flatwhiteconcepts.com Go on.. all the cool kids are doing it.

www.flatwhiteconcepts.com | Issue 11