Issue 30 December 2015 by Christine Bernard

DECEMBER 2015 Issue 30

ED’S NOTE

“The nutcracker sits under the holiday tree, a guardian of childhood stories. Feed him walnuts and he will crack open a tale...” - Vera Nazarian, The Perpetual Calendar of Inspiration

Front Cover

The Silly Season is here!

By Warren Bernard

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

www.flatwhiteimages.com

We’d like to wish you all a wonderful Christmas and New Year - and we hope you enjoy the silly season. Remember to take some time to enjoy and relax! If you want to get involved in Flat White Magazine, through articles or advertising, please contact me. We’d love to welcome you to the Flat White family! With love, laughter and a lot of coffee. Christine www.flatwhiteconcepts.com

Word of the day Slugabed Noun A lazy person who stays in bed long after the usual time for arising.

@FW_Concepts www.facebook.com/FlatWhiteConcepts www.flatwhiteconcepts.com | Issue 30

www.dictionary.reference.com

Lifeâ&#x20AC;&#x2122;s too short for bad coffee

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Photo Credit: Toby Murphy

Facebook thelarderZA Twitter @thelarderZA Instagram @praisethelarder Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 1961 5 Grove Building, Grove Avenue, Claremont | 021 - 671 1958 www.flatwhiteconcepts.com | Issue 27

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Swart... Uncovered

refining his signature cold brew. Inspired by Brew Masters and Chefs abroad, Ernest took this a step Swart is a cold crafted coffee, made of 100% or- further by experimenting with different beans and ganic, fair-trade single origin coffee beans and pure processes for best extraction. natural spring water. No sugar. No preservatives. No The result - a triple filtered, 100% organic cold craftadditives. ed coffee that is incomparable to any other cold brew product on the market. For Ernest, this is just Why Cold? the beginning as he continues to explore and experLike fine wine, our mission is to introduce a culture iment with new methods of extracting and manipuof fine bean appreciation. Through a slow and care- lating the nodes of each carefully selected bean. ful process of cold extraction, the often understated subtleties and unique qualities of the bean are Behind every successful man is a successful woman. captured, bringing to the pallet an array of flavours Ernest’s partner in ‘grind’, Nicette dos Santos makes up second half of the dynamic duo. Part Cellist and that were once left dormant. part Digital Design Consultant,Nicette is responsible for all design, branding, marketing and business The Secret development endeavours, in addition to tasting Like all things refined, Swart Cold Coffee is a calcu- guinea pig. lated, timeous processes whereby the ratio of bean to water is carefully measured, together with opti- Behind the Name mal steeping duration. Once the brew has reached its optimal steep, Nitrous is added, and the con- Swart is Afrikaans, meaning black. Naturally black tents is kegged and bottled, resulting in a flavour- resembles our cold crafted coffee - no milk, no additives, no artificial flavours, no preservatives, and some, crisp and smooth finish. no sugar. Just plain black.

Products

The logo is written in white to emphasize direct conSwart is the first to introduce to SA a non-alcoholic trast in relation to our product, as well as convenCold Coffee Draft on tap as well as a non-alcoholic tional ideas of what coffee ‘should’ look and taste concentrated coffee mélange for cocktails - intro- like. On a philosophical level, the logo represents ducing the consumer to an entirely new way of ex- everything our generation is and has the potential periencing and enjoying coffee, whilst also offering to be - unconventional, limitless, ever-changing and an unconventional alternative for day/night time most importantly, united. thirst quenching.

Contact

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

Email: info@swartcoffee.com Website: www.swartcoffee.com Instagram: @swart_coffee

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

No Ego in Eco

The Frothing Coffee idea was born about two and half years ago. Working in the film industry and being up from 4am to set up our sunrise shot there was always a need for a good cuppa to start your morning. Around the city, there weren’t any places serving before 7am. We then set about getting our hands on a Tuk Tuk and our special dual fuel gas powered coffee machine and putting them together – I won’t go into much detail there or I’ll be here all day – but once all that was done we hit the road!

It’s about being eco friendly wherever possible but also about using the business as a vessel to promote and communicate environmental and ecological awareness to our customer. We aim to leave as small a carbon footprint as possible by being self-sustainable. We use eco-friendly cups, decomposable lids and spring water from Table Mountain. All our waste is recycled including the ground coffee beans which is used for compost.

Location

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

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

The Coffee We use the beans form Flatmountian Roastery MALAWI MZUZU: A beautiful full flavoured, medium bodied coffee; smooth yet distinct fresh berry and citrus notes.

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2015 Eat Out Mercedes-Benz Restaurant Awards winners announced The Sunday lunch of the year set the scene for Restaurant of the Year the announcement of South Africa’s top culinary The Test Kitchen talent at the 2015 Eat Out Mercedes-Benz Restaurant Awards. Top 10 Restaurants 2. La Colombe The Test Kitchen did it again, taking top honours 3. The Tasting Room at Le Quartier Français among South African Restaurants as the Restau- 4. Greenhouse at The Cellars-Hohenort rant of the Year for the fourth consecutive time. 5. Five Hundred at The Saxon Scot Kirton of La Colombe won the coveted title 6. The Restaurant at Waterkloof of Eat Out S.Pellegrino Chef of the Year. Guests 7. Restaurant Mosaic at The Orient were also treated to one of his signature dishes 8. Terroir at the awards celebration, which was held at the 9. The Pot Luck Club SunExhibits Centre at GrandWest in Cape Town 10. Jordan Restaurant on Sunday, 15 November. Service Excellence Award Franschhoek-based restaurant The Tasting Room The Tasting Room at Le Quartier Français at Le Quartier Français was recognised for maintaining the highest level of service with the Ser- Nederburg Rising Star vice Excellence Award for the second year run- Carmen Muller of The Tasting Centre at Rupert ning. The winner of the Lannice Snyman Lifetime & Rothschild Achievement Award, presented by associate sponsor Novus Holdings, was grande dame of Wine Service Award hospitality, the late Liz McGrath. Lloyd Jusa of Five Hundred at The Saxon The Nederburg Rising Star Award went to Carmen Muller of The Tasting Centre at Rupert & Lannice Snyman Lifetime Achievement Award Rothschild in Franschhoek for her promising tal- (in association with Novus Holdings) ent, and the Wine Service Award for a top som- Liz McGrath melier was won by Lloyd Jusa of Five Hundred at The Saxon in Johannesburg. Greenhouse at The Boschendal Style Award Cellars-Hohenort received the Boschendal Style Greenhouse at The Cellars-Hohenort Award. Woolworths TASTE Eat Out Bursary Below is the detailed 2015 winners’ list: Charlton de Ruiter Eat Out S.Pellegrino Chef of the Year Scot Kirton

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

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

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Roast Gammon with Cherry and Red Wine sauce Serves: 6 | Prep time: 15 min | Cook time: 4 hours Roasting gammon for Christmas lunch is not only traditional, it is actually ridiculously easy and unbelievably delicious. The smell from the oven alone had me singing Christmas carols, so much so that hubby thought I was running a fever...

Ingredients • One large 1,2 kg gammon • Salt and black pepper • 4 large potatoes, roughly chopped • 2 onions, peeled and segmented • Drizzle of olive oil • 2 cups red wine • ¾ cup balsamic vinegar • 2 cups fresh cherries • 2 tablespoons concentrated beef stock

Method

Add the potatoes and onions after half the baking time, checking regularly during roasting time. When the gammon is done, remove the meat from the dish, and leave to rest. Also remove the potatoes and onion. Deglaze the dish by adding the red wine to the hot oven dish, then pour these cooking juices into a small saucepan. Bring to the boil. Add the balsamic vinegar and cherries, and cook until reduced.

First off, preheat the oven to 200 degrees Celsi- Slice the gammon and serve with sauce and us. In an oven safe roasting dish, place the gam- roasted potatoes. You can add your own side of veggies to this. mon and season well. Bake for 25 minutes at 200 degrees Celsius, By Anina’s Recipes then turn the heat down to 150 degrees Celsius www.aninas-recipes.com and roast for 3 hours. I had mine covered the whole way.

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Pongrácz toasts 25 years with cache of 1-carat black diamonds Pongrácz, South Africa’s leading Méthode Cap Classique is celebrating 25 years of bold pioneering prowess by affording bubbly lovers with the opportunity of acquiring their very own 1-carat black diamond. Until 31 December, Pongrácz offers Cap Classique enthusiasts the chance to be rewarded with one of 25 1-carat black diamonds, each one symbolising a quarter century of refined craftsmanship. To qualify, purchase any Pongrácz Cap Classique, including Brut, the elegant Rosé or the grande cuvée, Desiderius 2008 during the festive season and add your glass to the virtual champagne tower at www.pongracz.co.za/25. The last four digits of the barcode on your bottle is your passage to entry. Remember to retain your till slip as proof of purchase should your glass be adorned with a Pongrácz 1-carat black diamond. Be sure to share this information with your friends on Facebook. Pongrácz, made in the classic French tradition, but proudly on South African soil, was launched in 1990 in honour of the bold, pioneering spirit and life’s work of viticulturist Desiderius Pongrácz. For more information, visit www.pongracz.co.za, www.facebook.com/PongraczCapClassique or follow Pongrácz on Twitter at @Pongracz. The entire range is available for purchase at www.vinoteque.co.za.

WIN!

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

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

What is CUPPING? Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. Kind of like the wine tasting for coffee beans, cupping is a methodical process with universally recognized parameters

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Let’s get ‘SLURPING’

Cupping is a practice that is done by coffee roasters, buyers and sometimes even barista. The reason we cup coffee is to identify the characteristics of the coffee i.e. the aromas, the body, the intensity of flavours etc. Coffee comes from a cherry and we all know the nature of fruit and veg, they’re never the same all the time. You could buy a bag of potatoes today and it won’t be the same next time in both look and taste. In the same way, coffee cherries may come from a particular country and region but that doesn’t guarantee that it’ll taste the same every time. Even though great care is taken to select and process only the best beans at origin, mistakes do happen. And as such, the type and intensity of the defect can manifest itself in a number of different ways in the cup. Cupping is also done to maintain roast consistency.

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

What do you need to cup? 1. Freshly roasted coffee (use different roast profiles or different origins for comparative tasting) 2. Grinder and scale 3. Hot water (8085C) 4. Cupping glasses (2 glasses per sample for novice cuppers and up to 4 for more experienced cuppers) 5.Bowls with water (1 for rinsing dirty spoons and one for descumming) 6. Silver spoons 7. Cupping sheet and pen (to record work for future reference) Preparation Weigh out approximately 10 12g of coffee per cup. This will vary depending on the size your cups, however a brew ratio of 1:10 is a good starting point and you can easily adjust to suit your needs. Once all the cups have been weighed out, grind the coffee to a very coarse grind(similar to bread crumbs)

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

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TASTE fancy words as sometimes the most simple de- By Chad Whitby scriptions are the most useful and accurate. Use www.colombo.co.za the cupping score sheet record your opinions Below is a breakdown of what we’re looking for when cupping. ● Fragrance ● Intensity of flavour ● Mouthfeel ● Aroma ● Acidity ● Bitterness ● Sweetness ● Saltiness ● Sourness ● Body ● Aftertaste ● Balance Resources ● IOS APP I would encourage you to try cupping coffee if ● https://itunes.apple.com/us/app/catador you can as this will really develop your ‘coffee cupping/id527031134?mt=8 pallet’. Be humble and always open to listening ● ANDROID APP to someone else’s opinion when cupping. https://play.google.com/store/apps/ details?id=com.cuppinglab.android&hl=en Try learn some new words and most of all, have Cup Of Excellence cupping sheet fun. ● https://legacy.sweetmarias.com/COE_Cupping_Form.pdf

Happy slurping

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CREATE

Small art for big people Vin dâ&#x20AC;&#x2122;Easel was created by Christine and Warren Bernard, a husband and wife team. Together they joined forces to create a project thatâ&#x20AC;&#x2122;s all about art, photography, and having a bit of fun.

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CREATE

They wanted to produce artwork that didnâ&#x20AC;&#x2122;t cost a fortune and that was small enough to display anywhere in the house or office. Great gift ideas for others or even yourself!

Get yours now! Visit www.vindeasel.com

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CREATE

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CREATE Meet Michelle Parkin Food Photographer

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

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

CAMERA

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

COFFEE SHOP

I currently shoot on a Canon 5D MK2, a 50mm f1.4 and a 100mm f2.8. My dream camera is a I have lots of favourite coffee spots but my curHasselblad H5D50 though! rent would be Origin in Saltriver. I often walk there for a break if I'm working from home. A perfect food day Second would be Deluxe in Roodehek Roadalso down the road from my studio. I love the If eating out for the day I think I'd love to start grungy vibe. my day with an Origin coffee down the road from our house before heading off to Starlings www.michelleparkinphotography.com www.flatwhiteconcepts.com | Issue 30

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

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

Zestly is a subscription foodie box where once Zestly was started by forward thinkers Gino a month a delivery of gourmet deliciousness Martini and Tamlyn van Rensburg, both with a www.flatwhiteconcepts.com | Issue 30

TASTE passion for food and discovering new tastes and I am already in love with Zestly. The delivery was products. They wanted to share this love with us quick and the packaging was so beautiful that I have decided to keep my Zestly box! and thank goodness they did. My Zestly box came with 8 delicious products. • Ritzi’s Chili - Sundried Tomato Chili Pesto • Froggit - Thyme Infused Balsamic Reduction • Angelfoods Fudgery - Midnight Velvet Fudge • Theonista - Pomegrante Green Tea Kombucha • Coconut Connection - Organic Coconut Sugar • Kym’s Country Kitchen - Cinnamon Nutty Crunch Apple Bites • Rootstock - Biltong Crisps (beef) • Chaloner - Blueberry, Raspberry and Lavender Jam

This is a fun way for all foodies to try out different products and an opportunity to try things that you might not have tried before. Also, they take special care to make sure that all the products are of high quality. This is obvious the moment you open the box - it’s like opening up a box of love. Love in the form of food - just my style! This is a great gift for someone - or, of course, for yourself! Just one box, and you’re hooked! By Christine Bernard

I’m starting to make my way through them all, but so far the Chaloner jam is my best (and came www.zestly.co.za at a good time - I’ve been craving jam lately!).

My Zestly Box and all the goodies...

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The Zestly Story... Zestly was started by couple Gino Martini and Tamlyn van Rensburg. Entrepreneur’s with a growing love for food and discovering new tastes. Both having day jobs at the time, Tamlyn, started selling sourced gourmet products to family and close friends. Gino encouraged her to turn the love of sharing foods and snacks into a business by selling to more than just family and friends, this is when their journey started. But lets not assume this all went smooth sailing…Still having day jobs they spent their weekends and late nights drawing up a business plan – which at the time seemed impossible. Their idea was crazy but exciting, to become full time entrepreneurs and work alongside each other, they made the decision and later both resigned. After blood, sweat and lots of coffee they had an idea! They planned to turn the family-snack-sharing into a business – “Our concept was to allow people to discover new foods and snacks” This evolved from sharing products with family > To delivering products in a beautiful box. We would ensure a scrumptious gourmet food and snack box delivered monthly to your doorstep or work place. A surprise to the customer’s door, just like Christmas! Who doesn’t love Christmas – I think it’s fair to say Zestly was born! So we encourage you to support and become a member of Zestly as we start this tasty journey! A good friend once said to me “life is too short for carrots and celery sticks” while sipping her tomato cocktail. Visit www.zestly.co.za for more The Team Buon appetite!

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DESIGNER CREATE

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

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

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

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

Tracey Preston I studied Graphic Design (puts hand over mouth and mutters a BIG number) years ago. I’ve been in advertising for many years now as an Art Director, Graphic designer and then eventually Creative Director of a studio. I do love what I do - but I want more: from life, from my career and from myself. Long term I want for Charming and I to carry each other to a place where I will be designing and producing fabric, and subsequently interior décor (furniture and soft furnishings) from the fabric and the designs. I’d like to start with Kiddies’ interiors, specifically boys, as I have really battled to find stuff I liked that wasn’t nasty, branded, mainstream, chaotic or expensive. And in time, hopefully crockery and cookware lines too.

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CREATE

And when I’m not doing that, I’d LOVE to be holed will be the launch pad for selling my Artwork and up in a comfy, bright little studio painting, draw- photography globally, whereas Charming is more ing and illustrating children’s books. I’m passion- about the décor and “pretties” ate about writing and have three books I’m working on right now.

Coffee

Most Popular Product

I’m a Jozi girl by circumstance for now and it does have some lovely spots. I’d have to say BuitengeI was quite surprised to see that it was a hand luk in Broadacres. Weeping willows, giant duck painted Dandelion mug! It’s sold like mad! Be- pond with ducks that our toddlers go dilly for and yond ‘what’s actually up on the site’ my quickest such a lovely sense of peace. selling items are also mugs, but bespoke ones. Folks are keen to put their own messages/ideas But I’m a Durbs girl at heart and that means, if on mugs or even have me create simple artwork I am at my happiest, you’d find me at Pot and with a great message. There are so many folks Kettle up on Botha’s Hill, with a waffle and giant about with amazing ideas, who sometimes lack coffee. (it would probably be misty or rainy, as it the time or skills to bring them to life. I am be- always is there) So peaceful and views for days! yond honoured that they will trust me with these precious thoughts and let me bring them to life! At the moment, my favourite product has to be my newest item. Tiny prints (9cm x 9cm) of my artwork and photography that I am having produced by the wonderful folks at Vin d’Easel. They arrive with a miniature easel and I am besotted with them. Too see my work printed, even on a small scale is mind blowing. I look forward to growing that side of my business more with Charming’s little sister company ‘The Preston Art House’. She’s very new (Born two weeks ago) but

Links

Oh So Charming Website: www.ohsocharming.co.za FB: www.facebook.com/allthecharmingthings Twitter: @CharmingOHSO The Preston Art House Website: www.theprestonarthouse.com FB: www.facebook.com/theprestonarthouse

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DESIGNER

CREATE

EXPENSIVE AD CAMPAIGNS ARE A THING OF THE PAST.

www.sledgehammerstudio.co.za

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CREATE A little Q&A with the Sledehammer Studio team.

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

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

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DISCOVER

The Galileo Open Air Cinema

I’m a big fan of The Galileo Open Air Cinema - to me it always signals that summer is here. Last yeah we only saw one movie at Kirstenbosch and I have regretted our lack of commitment ever since. This year, I’m determined to see more. We already kicked off the season with a movie at the new Century City venue. We bought tickets to see Friday the 13th, to be played on Friday the 13th of course, and I settled in with my hands over my eyes waiting to be scared. There was one friend in particular none of us wanted to sit next to - known for his pranks we were certain we’d spend the evening screaming while he delighted in giving us frights. Of course, I got put next to him. But as it turned out, the very first Friday the 13th wasn’t scary at all. It was, in fact, hilarious and had everyone in hysterics. I had my bottle of wine, my popcorn and my chocolate and I was happy. There’s something just so special about watching moves outside. We went early, to enjoy our picnic while the sun was still out, before settling in to watch the movie. Wonderful evening! So, I thought I’d share with you the upcoming movies and venues. And hopefully I’ll see a few of you at some of the upcoming ones. Now... to get my husband to agree to Grease or Dirty Dancing!

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Upcoming Shows...

DISCOVER

DECEMBER

FEBRUARY

DISCOVER

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DISCOVER

My First FIRST THURSDAYS I’ve been living in Cape Town for a few years now, yet despite this I have only just experienced my first First Thursdays - try saying that after a few glasses of wine.

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

First Thursdays occurs, obviously, on the first Thursday of each month. We’ll just ignore the fact that i looked up to see which day of the week the next one would fall on (yeah, that happened). For one night the streets of Cape Town (and Johannesburg) come alive - and the cultural and creative establishments open their doors for the public. Each month is difficult and you’ll always find something that catches your interest. It’s impossible to do everything at once and also a good idea to plan your evening beWe wanted to do more but we had a Myciti bus forehand. to catch which we didn’t want to miss (Blouberg For our first event we started off in Bree Street is a bit far to walk to). We made it in time and at Friends of Design. The aim was simple: pour headed home. yourself a free (and might I add, delicious) glass of wine and sit down for a doodling session It was a far cry from our normal Thursday around their long table. They offered pens and night’s of series binging and one I will definitely paper - so all you had to do was drink your wine do again! and call out your inner artist. Once my giraffe doodle was done (who knows why I chose to If you want to plan your First Thursdays then draw this - the wine told me to), we headed off visit their website on www.first-thursdays.co.za www.flatwhiteconcepts.com | Issue 30

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Photos by Tuning the Vine www.flatwhiteconcepts.com | Issue 30

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TUNING THE VINE Luke Brestler, from Barely Normal, talks to us about his experience at Tuning the VIne www.barelynormal.co.za I was invited to a Tuning the Vine event, and had little idea what to expect. The gist is that it's a blend between a self-guided walking tour of the city and a wine tasting. Either it would go terribly wrong and we all get robbed and our organs sold to the highest bidder and then all sold into slavery, or it would be fantastic fun. I'm quite partial to my gutty-wuts so I hoped for the best. Basically, you get a sensible unstemmed wine glass, and a map with around 13 venues on the #INNERCITYWINEROUTE. The route is numbered but you can go to any venue, and get a taster (or multiple tasters) of delicious wines from Van Loveren to Buitenverwachting, and everywhere else in between. There are talks of adding food trucks to the route as well. As a side note, it's a good idea to eat something before you go. The places with great grub will invariably get packed with people, but as with life, timing is everything. Itâ&#x20AC;&#x2122;s a fantastic way to taste and learn about a broad variety of wines, and explore the city a bit on foot with a few friends. Tickets range from R155 - R205, which considering the cost of other wine events in Cape Town, is well worth it. You can buy tickets at www.quicket.co.za or visit www.tuningthevine.co.za. The next event will be on the 9th December. As the night ended (with my internals still intact), a group of us, some previous strangers turned alliances, settled down in a booth and ordered food. I could imagine the camera zooming out for the final scene til it watched us from outside the glass, our voices muted, watching our animated conversation. It was a great night, and I can't wait til the next one.

www.flatwhiteconcepts.com | Issue 30

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

- 803 volunteer Municipal Liaisons guided 615 regions on six continents. - 849 libraries, bookstores, and community centers opened their doors to novelists through the Come Write In program. - 55,774 Campers tackled a writing project— novel or not—at Camp NaNoWriMo.

• Over 250 NaNoWriMo novels have been traNaNoWriMo is for anyone who has ever thought ditionally published. They include Sara Gruen’s Water for Elephants, Erin Morgenstern’s The about writing a novel. Night Circus, Hugh Howey’s Wool, Rainbow Rowell’s Fangirl, Jason Hough’s The Darwin Elevator, NaNoWriMo Facts and Marissa Meyer’s Cinder. See a full list of our published authors. • National Novel Writing Month (NaNoWriMo) believes stories matter. The event began in 1999, • NaNoWriMo’s programs now include National and in 2005, National Novel Writing Month be- Novel Writing Month in November, Camp Nacame a 501(c)(3) nonprofit. NoWriMo, the Young Writers Program, Come Write In, and the “Now What?” Months. • In 2014: - 325,142 participants, including 81,311 students • Each year, authors offer mentorship to our and educators in the Young Writers Program, participants through pep talks. Our 2015 author started the month as auto mechanics, out-of- mentors include Stephanie Perkins, Diana Gawork actors, and middle school English teachers. baldon, Charlaine Harris, N. K. Jemisin, and Gene Luen Yang. They walked away novelists. www.flatwhiteconcepts.com | Issue 30

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My Experience As I type this I am 51,159 words into my novel and I am currently giving myself a few days break before continuing with the process. A well-deserved break, I truly believe. The first time I heard about NaNoWriMo was last year, mid November, when I was too late to join in. This year, I decided to take the plunge. Oh it won’t be so hard, I told myself, I mean it’s only 1667 words a day. That’s doable. Very doable. Everything seems easy before you actually do it yourself and, of course, I discovered this the hard way. Perhaps finding time to write 1667 a day wouldn’t be so bad if I had NOTHING ELSE TO DO! But not only did I have a full time job to consider but also a life to live, and soon this ‘easy’ task became something that constantly weighed on my mind. But this is why the process of NaNoWriMo is so special, especially for people like me who thrive on deadlines. Without the deadline I’d simply keep telling myself that I’ll write the novel ‘when I have time’ - which, let’s face it, never happens.

Whether this meant getting up early or staying up late - I simply just had to get it done. And I did it. I discovered some interesting things about myself throughout the time - as to what time of the day works best for me, what type of music I should listen to, and how important it is to allow your story to simply unfold as you’re writing rather than having too many strict ideas from the start. Right now, I’m having a breather. I reached my goal for the month. But I’m nowhere near done. But this month has given me the inspiration to push on and to finally make my dreams come true. By Christine Bernard - future Author.

Now, I had to force myself to make the time. www.flatwhiteconcepts.com | Issue 30

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www.flatwhiteconcepts.com | Issue 30

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Brookside Admin Brackenfell Expert Bookkeepers and Tax Practitioners 021 - 828 2119 www.brookside.co.za www.flatwhiteconcepts.com | Issue 30 tanya@brookside.co.za

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Time to win some competitions! Winners announced 20 December 2015 Please be advised that some prizes may only be delivered in the New Year.

www.flatwhiteconcepts.com | Issue 30

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One lucky reader can walk away with a bottle of Pongrácz Brut and a bottle of Pongrácz Rosé How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Pongrácz

www.pongracz.co.za

www.flatwhiteconcepts.com | Issue 30

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win EARRINGS of your choice from natascha van niekerk fine art photography To win email christine@flatwhiteconcepts.com and let me know earring you want! Visit https://hellopretty.co.za/natascha-van-niekerk-fine-art-photography?section=860 Subject Line: Natascha Van Niekerk www.nataschavniekerk.com

Win a 1 month membership to The Sports Science Insitute of SA This fantastic prize includes a comprehensive fitness assessment and personalised training programme. Prize value R1492. To enter please email: christine@flatwhiteconcepts.com with your details. Subject: SSISA jknight@ssisa.com | www.ssisa.com

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win double tickets to tuning the vine 9 december, cape town To win email christine@flatwhiteconcepts.com with your details Subject Line: Tuning the Vine WINNER ANNOUNCED ON MONDAY 7TH DECEMBER www.tuningthevine.co.za

WIN A 4-pack of 330ml swart bottles and a 250g tin of swart blits * How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Swart www.swartcoffee.com * Swart Blits is a byproduct of Swart Coffee, whereby they use the left-over coffee to make firelighters www.flatwhiteconcepts.com | Issue 30

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2 x country club hampers to be won six pack in nifty packaging - valued at R100 each and includes delivery To enter please email: christine@flatwhiteconcepts.com with your details. Subject: Country Club

Stay refreshed all summer with new Country Club retro-classics Country Club, the new range of sparkling classics tailored to express your individuality, is the chic alcohol-free alternative for everyday refreshment, sundowners and cocktail hour this summer. There is nothing run of the mill about new Country Club. Available in three retro-cool, time-honoured flavour combinations, Rock Shandy, Lime & Soda and Passion Fruit & Lemonade, Country Club is the perfect accessory. Classic in style and classic in taste, make Country Club your summer fashion statement. Country Club Rock Shandy is a firm favourite with hints of lemon complemented by the spicy taste of ginger and bitters. If you are after crisp, tangy refreshment, Country Club Lime & Soda will hit the spot. Country Club Passion Fruit & Lemonade tastes like a tropical vacation for the ultimate escape and relaxation. Whether lounging poolside, dining al fresco or taking in the sunset, Country Club is the ideal alcohol-free thirst quenching alternative you can enjoy all summer. Country Club is available in vibrant 330ml slim cans at leading outlets country-wide selling at around R7.99. Stay on trend by joining the Country Club in-crowd on Facebook at www.facebook.com/CountryClubClassics and follow @Countryclub_CB on Twitter. www.flatwhiteconcepts.com | Issue 30

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2 x Royco hampers to be won valued at R400 each includes courier costs (Royco product, apron, bag and mug) To enter please email: christine@flatwhiteconcepts.com with your details. Subject: Royco

Delicious no fuss meals with new Royco® Recipe Bases Making delicious family favourites has just become a lot easier with the launch of a brand new Recipe Base range from Royco®, one of South Africa’s most trusted food brands. With these new innovative Recipe Base sauces, Royco® has you covered in the kitchen taking the fuss out of preparing your favourite family meals. A first of its kind, these new Recipe Bases will save you time in the kitchen without compromising on taste by taking care of the tricky, time consuming stages, while you add your own flair to the cooking process, giving you your time to shine. Let Royco® lend a helping hand and lip-smacking value with Recipe Bases for everyday favourites from Bolognaise, casseroles and curries, to more complex Butter Chicken and Breyani, that some home cooks may find a little daunting to make from scratch. A “Simply Add” recipe tag on each pouch, makes these generous family meals easy to prepare with basic staples from your refrigerator or pantry. New Royco® Recipe Bases are a blend of flavoursome herbs and spices with fresh ingredients and are free of added MSG or preservatives. They come in a value for money, family size pouch in six delicious recipes: Bolognaise, Chicken a la King, Butter Chicken, Breyani, Beef Casserole and Chicken Casserole. Look out for them at stores country-wide at a recommended selling price of R18.99 per 200g pouch for a family meal for four. Making authentic family favourites has never been easier. With new Royco® Recipe Bases you know your meals will be “Delicious. Every time”. For further information contact the Customer Care Line on 0860 002740. www.flatwhiteconcepts.com | Issue 30

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Do you want to advertise with us? Email Christine on christine@flatwhiteconcepts.com