AUGUST 2016 Issue 37
ED’S NOTE
“Well,” said Pooh, “what I like best—” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called. After editing this issue I realised that my main focus, without even knowing it, was on food. I’ve discovered a hotel nearby with a talented chef and a view to die for. I’ve interviewed a Durban chef who happens to also be my couin and I feel honoured to be a part of his family. I include a muffin recipe that I just HAVE to try myself but fear I may never be able to stop eating them. I visit a hidden gem in Observatory where the focus is on social eating. And mostly, I just talk about food, look at photos of food, and think about food. But that’s winter in Cape Town for you. We hope that you enjoy our delicious 37th issue and thank you again for your support. 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
@FW_Concepts FlatWhiteConcepts www.flatwhiteconcepts.com | Issue 37
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www.flatwhiteconcepts.com | Issue 37
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BLUEBERRY COCONUT CRUMBLE MUFFINS Method
What is it about a muffin that has us so charmed? Let’s be honest. It is in fact a mini cake without the frosted frills. Whatever your stance on the 1. Preheat the oven to 200º C. Line a 12-hole matter, muffins have nestled their way onto eve- muffin tin with cupcake liners. ry breakfast/brunch menu worth its salt. Here’s the secret for making the best muffins. Don’t overmix! Slightly lumpy batter is good. It makes for an extra light crumb. Great flavouring is also really important, so be generous with added fruit – fresh or dried, ground spices and nuts. A naked muffin is out so go big on the toppings. The more crumble you can pile on, the better. Adopt the more is more policy here. Less can be for later…… A great tasting muffin is a brave little sole needing neither butter nor jam. It stands alone and says, eat me as I am!
2. Sift together the flour, baking powder, salt and castor sugar. 3. In a jug, whisk together the eggs, vanilla, buttermilk and milk. 4. Pour the wet ingredients into the sifted flour and mix lightly to combine. Fold through three quarters of the blueberries. 5. Spoon the batter into the prepared muffin tin.
6. To make the crumble topping, place the flour, A good muffin requires nothing more than a castor sugar and butter in a bowl. Rub the butsteaming cup of coffee, a muffin-loving friend ter into the flour until bread-crumb like texture. and some girly gossip. Sounds good to me. Add the coconut and combine.
Ingredients
• Blueberry coconut crumble muffins • 250g plain flour • 1½ teaspoons baking powder • ¼ teaspoon salt • 170g castor sugar • 2 xl eggs • 125ml vegetabel oil • 1 teaspoon vanilla extract • ⅔ (160ml) cup buttermilk • ⅓ (80ml) cup milk • 200g blueberries, fresh or frozen • Crumble topping • 100g plain flour • 40g castor sugar • 70g cold butter, cubed • ⅓ cup desiccated coconut
7. Pile the crumble generously on top of the muffin batter and stud with the remaining blueberries. Bake for about 25 minutes until cooked through and golden on top. 8.Cool for several minutes in the tin before transferring to a wire rack. Store in an air-tight container. These muffins keep well for serval days. Serves Twelve Bibby’s Kitchen @ Thirty Six www.bibbyskitchenat36.com
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Photos by Warren Bernard www.flatwhiteimages.com
{Reverie} TASTE A state of being pleasantly lost in one's thoughts; a daydream.
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Reverie
Dinner at Reverie was one of the best dining experiences that I've had in a long time. It's not often that you go out for dinner and stay until almost midnight. But this is what makes Reverie so special. It's not just about the food (more about that soon) - but rather about the experience. The focus is on social dining and guests are seated at an 18 seater table, encouraged to put their phone away and get to know one another. "What if you don't like the people at the table?" Someone said to me. As it turns out when you get a bunch of people together that have a mutual love of good food and wine it's generally very easy to get along. And for us, it didn't take long to discover that we had more than just a love of food in common. Talk of travel and adventures were discussed in depth and conversation was never forced or stilted. Upon arrival we were treated to a glass of wine after which we enjoyed a five course meal paired with four wines and a champagne. Chef Julia Hattingh is friendly and knowledgeable and guided us easily through the night.
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ble is treated to the same five meals. This is a great way to force people out of their comfort zone, especially when it's so easy to stick to 'safe' meals when going out. I'm not a fussy eater but there are still things that I don't like. I figured I'd like some of the courses but I never thought I'd like them all. Surely she couldn't get five dishes out completely to my taste? I was wrong. I loved each of the five courses and didn't leave a single thing on any of my plates. Chef Julia was generous with her portions too - which is quite unusual to see these days. I wish I could tell you what was in every meal - but I was too busy eating them to mark down all of the ingredients. I can tell that you that my favourite dish was the cauliflower soup and that I'm usually not a soup person at all. I don't know what she did to this soup - but if I was to be told that I had to eat it every night for the rest of my life I would be happy.
Five courses, six drinks, a very interesting evening. I highly recommend a visit. You can also pop in for a casual lunch and tuck into the plat du jour, but make sure you book if you There's something quite excit- go at night. ing about going out to eat and having absolutely no choice in Go, get social and enjoy incredwhat you're going to be having. ible meals with a bit of a twist. Other than allowing for dietary requirements the entire ta- #socialtable www.flatwhiteconcepts.com | Issue 37 226A Lower Main Road, Observatory | www.reverie.capetown
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MEET CHEF MITCH CLARK
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TASTE Where can we find you?
What is your favourite comfort food?
I am currently doing private work such as dinner parties and small events but will soon be joining a renowned chef school as well as heading up their restaurants’ kitchen.
Pretty much anything my mother makes. Two standout dishes are Mulligatawny and Rougaille. Both Mauritian and both made to perfection by my mom.
Is there a chef that you would love to What made you want to get into the work with one day? world of food? Absolutely. Chef Wuttisak Wuttiamporn. He is the executive chef at The Charm Resort in Phuket, Thailand. His work is just phenomenal. Locally, Chef Jackie Cameron. I have always had the maddest respect for her and would love to collaborate one day.
Originally I started off doing a Hotel Management course which involved all the students gaining some experience in every department within the various establishments we were placed at. I was placed in the kitchens first. I quickly found my love for food and changed to the chef course. What is the next food concept you're
keen to tackle? What is the most difficult dish that There are so many guys out there doyou’ve had to make? The two dishes that have challenged me the most are souffles and consommes. Us three fought for many days and hours trying to become mates but never saw eye to eye. We eventually sorted our indifferences out.
What is the largest amount of people you have cooked for at one time?
ing amazing new things with food all the time but the problem with this day and age is that it becomes a trend/fad. Now don’t get me wrong… that is great and it excites the consumers but the next thing you know and EVERYONE has jumped on the bandwagon. Instead, I just stick to what I know and do best… and just create new flavours and unique plating as often as possible.
Braaing with a small team for 700 people which ended up being rather fun actually. Apart from that, we served up 464 ‘fine dining’ plates in JHB. Exhausting but rewarding.
Describe your perfect food day?
3 items are always in your fridge?
Where can we follow your journey?
Dhania, Flat Leaf Parsley and Cream.
Follow me on Instagram: chef_palooza
At work it would have to be creating a memorable dish for a customer. At home, a family braai cannot be touched.
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We chat nutrition with Sonja T. du Plessis What made you decide to go into nutrition? I was a very ill child plagued by food intolerances and low immunity, with chronic infections and continuous digestive problems, eczema, migraines and concentration problems. Most of my allergies are hereditary and some were worsened by a lack of a healthy lifestyle. I grew up in a health conscious home, fed with nutritious food by a saintly mom who knew with constant experimentation and suffering what I needed, as conventional paediatricians could not help me with my digestive problems. My mother recalls that at 6 months I was under birth weight, riddled with eczema and landed up at the Red Cross Children's Hospital for months on end with a needle in my head, on a drip to sustain me, as I could not digest mother’s milk or any other liquid or solid. At 18 months she went to seek alternative help outside the traditional medical profession.
Naturopath Dr. Dean saved my life by detoxing me at 18 months after I developed rickets from malabsorption. With introducing one food group carefully at a time, some green powdered herbs, Rooibos tea and a combo of barley water, fresh apple juice and potato water (which has the nutrients of milk) my body cleansed itself and I started flourishing. Many years followed where I lived healthily under my parents supervision, but when I left home to study I tried to do it my way and ate what I wanted accompanied by a party lifestyle. As a result I became chronically ill with many courses of antibiotics that followed for a couple of years. My husband testifies of my health becoming better each year since the first day he met me 17 years ago. I have embraced a gluten, sugar and almost entirely dairy free lifestyle and so has my family. My children are also intolerant of gluten, dairy and sugar and so is my husband to a milder extent. And yes we eat yummy food, as my philosophy is when you eliminate some-
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TASTE thing, you have to find a healthy substitute to ible you can pick from a plant or a tree or pull out make it sustainable. After all we were created to from the ground. Secondly forgive quickly, unforgiveness is toxic and will make you ill. Thirdly go enjoy food and in so doing nourish our bodies! back to sitting around a table and giving thanks for your food. Tell us about Nutritiousnuggets. Welcome to my kitchen! Nutritiousnuggets is a small home based business which operates by appointment only from my 'downstairs kitchen' in my home (I have two, my family kitchen is upstairs). My blog and Facebook page communicate my latest news, recipes and health articles.
What's for breakfast?
Usually Kefir smoothies of any kind, tropical, banana with nut butters, berry smoothies or any fruits in season. Usually I add some fermented chia seeds and some coconut milk as well and sometimes some dates or raw honey and even an avo. It's so delicious & fills you up till 12 o'clock. What do you stock? The kids love it and they are often unaware that • African Moringa products. A superfood con- they drunk a whole avo! taining many vitamins, minerals and omega's in a capsule or powder form which can be added to A product you couldn't live without? smoothies. I also sell Moringa soap and Moringa tea, a great energising tonic. Kefir, the natural probiotic yoghurt I drink daily which has produced incredible gut health in our • Buchu products. Buchu gel is fantastic for ec- family. zema and sore muscles. I also sell Buchu capsules and tea for chronic urinary tract infection support https://nutritiousnuggets.wordpress.com and Buchu Joint Health capsules with Omega's. • Macadamia Nut Oil. It has a high heating point similar to coconut oil and is delicious in salads, stir fry's and to bake with. I even use it in my bath or for a hot oil hair mask! Full of healthy Omega's. • Kombucha scobi's. A culture which creates wonderful probiotic ice tea and Kefir cultures which produces Kefir - a powerful probiotic yoghurt, easy to make at home. Fermented foods are essential for gut health. • Health book by South African author Heidi du Preez on gluten, sugar and dairy free living with authentic wholefood breakfast, lunch, supper and snack ideas - using products available in SA.
Your three most important health tips? Love the simple foods God created, anything edwww.flatwhiteconcepts.com | Issue 37
TASTE Katlego Makhura reviews 1Fox Market Shed, Johannesburg and Mr Big Stuff, Braamfontein. tables that is situated in the middle, that make it really easy to find somewhere to sit. There is also a lot of variety in the food stalls, so it really caters for everyone. It would be a great activity do to with a group of people who do not know each other very well, like a first date encounter, or for a date with your partner. It would also be ideal for tourist activities to do. It showcases the different aspect of a South African Market. What works for this market is the fact that it is so open, and also does not feel so congested. There is nothing worse than going out to eat but being forced to either leave your house super early just to find seats, or end up eating your food standing because it is that full. This would be a Sunday type market for me. It is relaxing, it is lowkey, and it has a great vibe.
Magical Markets
This is overall a market that is worth your time. Good food, with good vibes, and good people, is a guaranteed good time!
Food markets are my idea of what heaven looks like. A venue that is just full of different types of 1Fox Market Shed, 14 Alexander Street, Johannesburg food, surely there is nothing better? We all really enjoyed our meals, the food has flavour, personality, and is just a good time. I must mention, that the nachos aren't made out of the normal tortilla chips, they have more of a There’s no such thing as being too full for despastry texture. It's different, but I liked it. sert, and even if you are, you would still force I also feel like food markets always make bomb yourself to eat this.
Say yes to dessert!
meals because you're able to watch it being made. With your input, your meal could be prepared to perfection, just the way you want it. This is how I felt about this market,1 Fox Shed. Its a pleasant place to come to with a group of people. It's not as packed as your typical markets, so you can actually stroll by each stall and see what they have to offer. There's a long line of
This place makes incredible waffles, they have that perfect level of sweetness, followed by the perfect softness, and a variety of incredible toppings (they also do the whole waffle and chicken thing). The restaurant is a small little spot that is in
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TASTE Braamfontein. Due to the location, it is typically filled with many young adults, so the restaurant itself has an obvious youthful fun vibe to it. There are inside and outside seating arrangements so it is the perfect place to come kill time, bring your laptop and work inside, or come with a group of people and sit outside for a lunch break. Mr Big Stuff is the type of place you come to when you’re feeling extreme emotions. If you are really happy, it gets you mad happy cause of how great the waffles taste, if you are really sad, it feels like the waffles are filling a missing space. I strongly believe that your food choice is altered by your mood and current emotions, and I feel that desserts in particular work well with either emotions. Go with a lover/best friend/by yourself. Sit inside by the corner, or outside and take in sun. Just go, have a waffle, and treat your emotions. This is soul changing stuff! Mr Big Stuff, Melle Street, Braamfontein
Meet Katlego Makhura, I pride myself on being a champion eater and anyone that knows me is aware of how much I love eating out. GOODATEATING was created to give a different aspect on food reviews. I've aimed at moving away from the typical: the food was nice because X and Y ingredients were blended together perfectly. Instead I speak about the food experience as a whole. The lifestyle aspect of eating. I focus on the type of vibe you get from the restaurant, what occasion you would go there on, who you would take, what caught my attention about that specific restaurant followed by a photo of the food.
as those that I did. Through my weekly reviews that are posted on my Instagram Page as well as my online blog, I hope to educate my followers on how to align their lifestyles with their eating habits. There is so much more to eating than just the manner in which the food was prepared. People should be aware that their moods, the restaurant setting, the people that they have brought along, as well as the vibe that the restaurant gives off plays a vital role in ones eating experience. I would love for you all, to follow my food journey, and see how good I am at eating! I promise it will be fun.
I am as honest as possible, things I did not enjoy are www.goodateatiing.wix. mentioned just as much com/goodateatiing www.flatwhiteconcepts.com | Issue 37
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Meet Bevan Bliss Boutique Hotel
25 Albus Drive, Sunset Beach • www.blissboutiquehotel.co.za
HOW DID YOU GET INTO THE MIXOLOGY/BARISTA BUSINESS? Eight years ago I started as a bar hand at Green Dolphin Restaurant. I was then promoted in two weeks to a full-time barman due to my skills, ambition and passion! I was then offered a position as bar manager at News Bar on Long Street where I honed my skills even further. That’s where I really got into mixology. I went into waitering after that and it opened me up to learning all aspects of table service and the service industry. Since being at BLISS I am handling both the mixology and barista roles. HOW DID YOU GET INVOLVED WITH BLISS BOUTIQUE HOTEL?
TELL US ABOUT THE BLISS MARTINI This is something I whipped up and it’s a signature drink here at BLISS. It’s herbal , fruity and refreshing. We’ve become famous for it and our guests love it! It’s a pineapple and sage flavour, made all with fresh produce. WHEN YOU’RE NOT MAKING COCKTAILS / COFFEE, WHAT ARE YOU DOING? Making music! Playing music! Drawing, and thinking of new exciting cocktails to try. IF YOU HAD TO DESCRIBE YOURSELF AS A COCKTAIL WHAT WOULD IT BE? A flaming Lamborghini – it shows all my colourful layers and my flame on top!
Through a friend who introduced IN YOUR PERSONAL OPINION WHAT me to Michelle our GM at BLISS! IS THE BEST MEAL OR DRINK ON THE I have been here since Febru- BLISS MENU? ary, behind the bar and on the floor! I was keen to work in a Meal: The Chicken Pie. It’s delicious and small and intimate restaurant, hearty. and so far it’s been great! Drink. The Old Fashioned. I LOVE my whisky, WHERE DID YOU LEARN especially with a touch of orange zest and TO MAKE SUCH A MEAN dash of sugar. CAPPUCCINO? WHY DO YOU LOVE CAPE TOWN? That skill has developed over the years. It’s a culmination of my experience and loads I am always on holiday! There are so many of trial and error. I ask a lot questions and beautiful places to see and so many things experiment to constantly try new things. to do no matter the season.
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create Tell us more data on CO2 (2009) emissions, this translates to about Ecoffee the volume of carbon produced by 160 people in China (50 people in USA). cups...
• Bamboo contains a naturally anti-bacterial, Ecoffee cups combine anti-fungal bacteriostatic agent called “bamboo the three aspects that we kunh” which helps prevents odor-producing believe are important: environ- bacteria from growing and spreading. mentally friendly, great designs and functionality. In addition to these three attributes we try Tell us about #stopthe10billion to communicate these in the form of a global campaign (#stopthe100billion) in order to cre- Each year 100 billion single use cups end up in ate awareness about these attributes and how landfill because of the growing coffee consumpthey can lead to reduced waste in the process as tion globally and primarily the increase of coffee well. It lasts forever when you look after it and on the go. All these cups and more importantly it is fully biodegradable. The silicone sleeve and plastic closing lids are tossed away after each cover are fully recyclable as well.
How did the idea come about? Ecoffee Cups are a product created by an English couple who run a company called Tosh World and they are the creative brains behind the product. We know them via via and we are the distributor in Southern Africa who promote and market the product and campaign here locally.
Why bamboo? • Bamboo is a grass species that can grow up to a meter a week. When harvested, it re-shoots from its extensive root system and does not require replanting. • Farmed bamboo stabilizes soil with its roots, preventing erosion. • Bamboo is naturally organic and requires no fertilizers or chemicals in its propagation. • Unlike hardwood trees, which once felled are gone forever, bamboo renews itself readily providing a rapidly renewable, fast-growing resource. • Bamboo absorbs greenhouse gases and produces 35% more oxygen than equivalent stand of trees. • One hectare of bamboo can store up to 250 tons of carbon (Qi, 2009). Based on World Bank
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create use. Although many cups are (partially) biodegradable it puts immense stress on nature as it causes unneccesary waste. The plastic seals are of course not biodegradable and #stopthe100billion is an effort to reduce this waste by motivating people to bring their own cup with them so the use of single use cups is reduced. In many countries (including SA) a tax on plastic bags was introduced to reduce the waste of plastic shopping bags and we believe there should be a similar initiative to reduce the waste of single use cups. This was almost the case in the UK but just did not make it. That is how Tosh World came up with the Ecoffee Cup: a great design, lightweight quality cup that makes it easy for people to bring their own cup instead of using waste cups everytime they get a take away coffee. Also for coffee shop owners this is a great solution as each single use cup costs them R2.5 – R3.5! That’s why many coffee shop owners will make Ecoffee Cup part of an incentive programme where customers get a discount on their coffee when bringing their own cup: everybody wins – the coffee shop owner does not loose margin because he saves on the single use cup/seal expense, the customer does not have to pay for something he or she will throw away and the environment wins because nothing is tossed away after one cup of coffee!
Who created the awesome designs? This is all credit to the very creative Tosh World team. For Christmas there will be a special William Morris range.
Beautiful designs and great cause. Get yours at: www.ecoffeecup.co.za Also... WIN WIN WIN! Visit the competitions page for more! www.flatwhiteconcepts.com | Issue 37
create
We chat to Andrea Barras, the talented lady behind Bird & Design and find out more about her big rebrand. Tell us about Bird & Design.
– I had outgrown this and I just didn’t feel it represented me any longer. I also had a separate design portfolio website, under my own name, that I was using to curate my design work and services – but it felt disjointed and unnecessary to have two and I didn’t really know where the one identity ended and the other began…
Bird & Design is a creative studio and blog run by me, Andrea Barras, a passionate, hands on graphic designer with 10+ years of commercial experience in branding, web and print design. I like to work with other freelancers, creatives, small business owners and bloggers to help them actualise the creative vision they have for I’d been mulling over the idea of creating one dedicated space for both functions for a while, their own brands and projects. and the only thing that was stopping me really was deciding on a new name and a slight fear Take us through the process of your rebrand. of losing the established following I had already Let me start of by saying, it was totally NOT as built up on my blog over the years… scary as I expected, but it was way more work than I anticipated, in a good way of course be- Brand identity-wise, I didn’t stray too far from cause this type of work is right up my alley and my original Autumnal colour palette and my little birdy icon which I have loved since my last what I like to call FUN! The old name of my blog was Clever Bird Banter rebrand a year or two ago. These colours are www.flatwhiteconcepts.com | Issue 37
create totally ‘me’ – I wear them, I decorate my home in them (my office has one mustard wall and other accent colours from the palette!) and I just changed up the fonts a bit to give the new name it’s own feel.
ingly supportive husband – I love to read, blog and get stuck into a bit of DIY around the house. Inspired by everything around me, I’m always on the look out for new places, products and trends. Favourite font?
Creating a unique and recognisable design – as a blogger and a creative – was really important to At the moment, it's Montserrat - a san serif by me because I live and breathe my craft and I re- Julieta Ulanovsky. I love how versatile it is for ally want that to be evident through everything print and web, with a clean modern feel to it. I do. Your three favourite websites/blogs? What can your clients expect when choosing you? Locally, I love Nicola Ashe's blog askashe.com and everything Skinny laMinx by Heather Moore I specialise in brand styling, print and web design who sends out a great Weekly Wednesday mailand take pride in the fact that I offer my clients er (and whose Insties feed I LOVE); and after rean experience as well as an all round creative cently reading How To Style Your Brand by Fiona service and expert professional advice. Because Humberstone, my latest obsession is her site, I only take on work that resonates with me, I am thebrand-stylist.com genuinely invested in my clients projects/businesses and it's more often than not that a client If we were to find you at a cafe, where would it turns into a friend :) be and what would you be having? Do you have a particular client/project that Somewhere quiet with beautiful scenery - seeing you've been most proud of? as my coffee intake is limited while I'm pregnant, I'd be having a delicious hot chocolate. Oh gosh, this is a tough one - I think I'm most proud of You Biscuit!, the illustrated A1 sized www.birdanddesign.com South African themed colouring in posters I designed in 2015. Just before the adult colouring in craze hit South African shores, I illustrated, produced and marketed the poster country-wide, successfully building up and then selling the business after a year to focus on other work and personal projects that are still in the pipeline! It was such a rush - running with an idea of my own and making it happen! What do you do when you’re not designing? When I’m not working, I’m hanging out with my two little girls (soon to be three!) and my amazwww.flatwhiteconcepts.com | Issue 37
create
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Meet Megy Designs.
create
I chat to Megan from Megy Designs, one of my favourite South African artists at the moment...
Tell me more about Megy Designs.
What project are you most proud of?
Megy Designs started out when I was still studying and doing odd jobs for extra cash. Then, when I became a mother two years ago, I started freelancing and working for myself as ‘Megy Designs.’ I have a fantastic collection of clients that keep me busy, from graphic designing to illustrating, and I make time to illustrate for myself. My goal is to have an art exhibition showing off all of my illustrations and my Cupcake Collection.
Seeing my work printed always makes me happy but when I see my illustrations out in the world, I get incredibly excited. The most recent project I am proud of is a children’s picture book I did for FTHK. Its a book based on a play that the company did for deaf children using only sign language. It is a word-less book and is handed out to all the children after each performance.
Tell us more about the Cupcake Collection. I can’t really point down how I came up with the idea for the cupcake men. My first collection of characters was created 4 years ago and is framed in my house. I then started doodling again and kept landing up drawing cupcakes. I ran with it, and my husband would throw out ideas for characters and I would see how I could make them into a cupcake. I had a mixed response intially. Some people didn’t understand the ‘point’ of it and others were putting in special requests. Now that I have started making them in miniature, I have had a huge positive response. People are drawn to the pop culture icons, like ‘Wally’ and Disney Princesses.
When you're not designing, what are you doing? Spending time with my husband and my little daughter Olive.
What coffee shop would we find you at? If I could work somewhere permanently, it would have to be Haas. I love the vibe and the styling and obviously, their coffee. Visit www.megy.co.za
What is your preferred design medium? I always illustrate using pencils and paper. I then will either recreate the illustration digitally, or scan it in as is. It really depends what the look I want to achieve is. But I always start with a pencil. www.flatwhiteconcepts.com | Issue 37
DISCOVER
BECOMING A DAD.
They all said, "Say goodbye to your social life!" and "Get plenty of sleep now, because soon you'll be wishing you could." (As if it's possible to stockpile sleep for later use). But they seemed to leave out the good, more important parts to their advice. We all have an idea of what having a baby is like, right? Maybe a bit like that scene in ‘Knocked Up’ or something off ‘One Born Every Minute’. But what becomes apparent, very quickly, is that each birth and parenting experience is unique and that you don't know anything at all. No scene in any movie will give you even a sliver of insight into childbirth or parenthood. At first I www.flatwhiteconcepts.com | Issue 37
DISCOVER was worried about how I was going to be a Dad, how was I going to take on this huge title and be good at it. Noone offers you training before hand, there is no interview either, you are simply deemed fit for the job. What I can say is that when the big day finally arrives, all those fears disappear, your instinct steps in and your pride generates a confidence that you never thought possible. Suddenly you are self-informed and in sync with the needs of your new baby. Although at times it can feel as if you have been thrown into the middle of a tornado, your life really does change, but in the most beautiful way. You wake up before the sun rises and realize how you have never experienced a cup of coffee on the patio, in the crisp morning air. You realize that one of the most astonishing things in life, is life itself, and watching your new baby sleep leaves you in complete awe. Afternoon naps have upped their ranking in your weekend schedule and now most arrangements are planned around that heavenly 2pm snooze. A family walk along the beach on a Sunday takes preference as you and your wife soak in the reality of what the word ‘family’ really means. As a new Dad, you have to openly accept certain changes. I have had to quickly accept that the bag I will be carrying around most of the time is bright pink, that dealing with poop is how I will start my day, and that there is no guarantee I will be vomit free by the time I leave for work in the mornings. You also have to train your stomach into hibernation mode, baby’s needs come before your stomach growl and dinner will most probably only be eaten after 8pm. Amongst all the craziness and excitement of this new role, one baby cliché that actually rings true is that you have never known a love like you do now — A love that makes everything you've ever done in your life feel insignificant when you look at those tiny eyes staring up at you. By Don “The Don Father” Dinnematin www.thedonfather.co.za www.facebook.com/thedonfathersa www.instagram.com/thedonfathersa www.flatwhiteconcepts.com | Issue 37
DISCOVER
GETTING TO KNOW OUR READERS WE CHAT TO BELINDA FROM MAKING MOUNTAINS www.makingmountains.co.za
What are you watching at the moment? I have a bit of a confession to make: I don’t watch television. My husband and kids hog the remote and I haven’t sorted myself out yet and downloaded any series. Send suggestions!
What is your dream profession? I’d like to be a novelist who writes all day in a cabin on the edge of a forest looking over a lake.
What are you most proud of? My kids, my blog, my business, my relationWhat are you reading? I dip into a Mary Oliver poetry book now and ships. Writing something that someone else then (she is amazing!) as well as essays by Bar- connects with and helps them in some way. bara Kingsolver called Small Wonder. I’m about to read The Girls by Emma Cline and I’m hugely What is your guilty pleasure? excited for the courier to arrive with it. A big bowl of salted buttery popcorn, washed down with a glass of good red wine. What was the last photo you took? A selfie of my son and I, to demonstrate how What cafe are we most likely to find you at? hard it is for anyone to work from home during I’ve moved house twice in the past six months the school holidays (I am sitting in bed with my so am yet to find “my local”. Although I have laptop on my lap as he leans over me and tries discovered Newlands Forest and can be found there often walking my dogs and soaking up to push the space bar repeatedly). the silence and the sound of trees. Three items always in your fridge. Do not separate me from my Miracle Whip If a movie of your life were to be made - what mayonnaise! I am also obsessed with cold wa- would it be called, who would play you and ter and constantly filling up bottles and putting what would the soundtrack be? them in the fridge – I can’t stand being thirsty. Someone once told me I looked a little like CharYou will also always find a half used lemon lurk- lize Theron, so we were obviously firm friends ing in the fridge, ready to be squeezed on top from that moment onwards;). The soundtrack would be anything Zach Braff compiled – I’m of a salad or into my tea. obsessed with the soundtrack to his movie GarWhat did you have for breakfast? den State. I’m not sure what the movie would This morning I had a Granny Delicious apple be called…nothing too grand. Maybe: “She and two boiled eggs. Tried Very Hard” or “She was Always on Time”. www.flatwhiteconcepts.com | Issue 37
DISCOVER
RECIPE DEVELOPER, FOOD PHOTOGRAPHER AND STYLIST www.bibbyskitchenat36.com www.flatwhiteconcepts.com | Issue 37
DIS-
Photos by Warren Bernard www.flatwhiteimages.com www.flatwhiteconcepts.com | Issue 37
You have arrived.
DISCOVER
Welcome to Bliss Boutique Hotel.
I love discovering hidden gems. Bliss Boutique Hotel is not a place that you’re just going to happen to drive past. It’s tucked away in the beautiful suburb of Sunset Beach and, while it’s only 20 minutes away from the city centre, when you step inside you feel as if you’re far removed from city life. Not only is the hotel surrounded by natural Fynbos but it has a private pathway that gives you direct access to the beach. It’s a photographer’s dream and a place where everyone should go to get that feeling of really ‘getting away.’ I was giddy with excitement when I was welcomed by their big yellow door. The Door to Happiness I have since dubbed it. Inside is like a breath of fresh air and it’s obvious that the hotel has just been through a complete renovation. Everything looks new and attention and detail has been given to every nook and cranny. The colours are subtle greys and accented with splashes of yellow. They offer 8 luxurious rooms
of which four can be divided into suites for larger families, and all rooms come with a Nespresso Machine. But if you’re looking for the perfect cup of coffee than I highly recommend going to the bar and asking Bevan the barista to make you a Flat White. Trust me, this man knows what he’s doing. I’ve been told he also makes a mean cocktail (the Bliss Martini) so I’m going to have to go back and try it. I loved everything about Bliss - the hotel itself, the staff, the coffee, the wine cellar and the food. I’m looking forward to visiting in summer so that I can enjoy a cocktail by their private pool. On the next page we delve deeper into their restaurant - Beach & Bites...
www.flatwhiteconcepts.com | Issue 37
DISCOVER
Photos by Warren Bernard www.flatwhiteimages.com
www.flatwhiteconcepts.com | Issue 37
DISCOVER
Beach & Bites
At Bliss Boutique Hotel.
but I think the crispy beef might have just surpassed mine - it had the most incredible sauce and was cooked to perfection. For dessert we could choose between the apple crumple or the crème brûlée. We both chose the crème brûlée which was paired with a rooibos cappuccino. The • The Bliss 3 Course Winter Special for R150pp - combination was one that I would have thought this includes their famous Bliss martini. to work - but it did. Beautifully. A great way to • The Blissed Out Dinner for Two Special for R450 end a perfect meal. per couple - this includes a bottle of house wine. Chef Dean, previously from Chefs Warehouse, We went for the Blissed Out Dinner. As we sat blew us away with his food. Also, he’s easy to down we were treated to the most amazing talk to and very willing to talk you through the mushroom risotto balls I’ve ever tasted. One day food. The restaurant is set inside The Bliss BouI might go back and just ask for an entire bowl tique Hotel and offers a beautiful view of Table of them. It was a great way to start an already Mountain. unforgettable evening. For starters I chose the soup of the day which was the vichyssoise soup So, who wants to join me for dinner soon? and Warren chose the butternut ravioli. Both Make your booking now! were incredible. For our mains I went for the chicken pie and Warren chose the crispy beef. 25 Albus Drive, Sunset Beach Hard to choose a favourite. Both were amazing www.blissboutiquehotel.co.za I am SO glad that I live so close to Beach & Bites, the restaurant that is part of the Bliss Boutique Hotel. Because there is no doubt that I’ll be coming back. They are running two specials at the moment:
www.flatwhiteconcepts.com | Issue 37
Make your way through the 12 wine farms of Durbanville.
DISCOVER
www.durbanvillewine.co.za
Discover Durbanville ALTYDGEDACHT
Established in 1698, Altydgedacht Estate is a family farm where long standing traditions and modern methods blend to create wines of quality and character. Altydgedacht is one of the historic farms established on the fertile slopes of the Tygerberg and has been in the Parker family since 1852. Brothers John and Oliver use the varied soils, slopes and microclimates to grow high quality grapes from suitable noble varieties. www.altydgedacht.co.za
BLOEMENDAL
Bloemendal’s 1st cellar was completed in 1920 and during the 1960’s significant amounts of Cabernet Sauvignon & Shiraz were planted on the farm. Bloemendal concentrates on the noble cultivars and sacrifices quantity in favour of quality. The cool Atlantic Ocean air provides a cool blanket over these vines which produce phenomenal quality grapes. www.bloemendalwines.co.za
D'ARIA WINERY
D’Aria Vineyards comprises of two wine farms, namely Doordekraal and Springfield. Situated 10km from the Atlantic Ocean, the sea breeze cools the grapes at night after the warm summer days. The vineyards are all on slopes that have rich and fertile soils. With an above average rainfall, there is no need to irrigate the vines. The clay-textured soils preserve all the nutrition and water during the winter months letting nature control the quality of the grapes in summer months. www.dariawinery.co.za www.flatwhiteconcepts.com | Issue 37
DISCOVER Arrive curious. Leave inspired.
DE GRENDEL
Nestled atop Tygerberg Hill, surveying its surrounds with unparalleled 270 degrees panoramics, De Grendel showcases Table Mountain, the city of Cape Town and the seaboard all in one landscape. De Grendel means “the latch” in Dutch – this farm was historically the gateway on the route to the inland settlements of Durbanville and Stellenbosch which had to be opened to traverse the Tygerberg. www.degrendel.co.za
DIEMERSDAL
Making wine runs in the family at Diemersdal. Six generations of winemakers with one passion have made fine wines at the Estate since the 1800’s. Today, Diemersdal is renowned for its award-winning range of red and white wines enjoyed locally and exported to the far corners of the globe. The dry land vineyards develop concentrated flavours, uniformly ripened by the cooling sea-breezes from the Atlantic Ocean. www.diemersdal.co.za
DURBANVILLE HILLS
Standing proud against the Tygerberg Hills, the state-of –the-art Durbanville Hills winery looks out over Robben Island and Table Mountain. These breathtaking views are the inspiration behind our wines. Cool airs and rolling mists off the Atlantic Ocean extend the ripening period capturing the area’s unique character and rich aroma’s ideal for creating intensely flavoured fruity wines. www.durbanvillehills.co.za
www.flatwhiteconcepts.com | Issue 37
DISCOVER Arrive curious. Leave inspired.
HILLCREST ESTATE
The vineyards at Hillcrest Estate are cooled by afternoon sea breezes from the Atlantic Ocean which makes it one of the prime growing grape regions in the Western Cape. On the estate well drained soils with good water retention capacity are differentiated into Oakleaf, Hutton and Clovelly types which favour the production of good quality grapes and consequently great wines. www.hillcrestfarm.co.za
KLEIN ROOSBOOM BOUTIQUE WINERY
Klein Roosboom (directly translated as ‘little rosebush’) is a family owned farm that stands guard at the coastal entrance of the valley in the famous Durbanville wine valley. Their hilly slopes overlooking Table Bay, Robben Island and Table Mountain, forms the breathtaking backdrop that frames our beautiful farm. Klein Roosboom celebrates the vine for bringing the elements together in balance. www.kleinroosboom.co.za
MEERENDAL
For this 300-year old wine estate, history was made in 1714 when Christina Stans, widow of the first owner, planted 60,000 vines on the rolling hills of Meerendal. Following in her footsteps, Liza Goodwin, cellar master and winemaker since 1998, kept this tradition alive. Privately owned since 2004, Meerendal Wine Estate has been developing into one of South Africa’s top wine estates. Meerendal boasts the oldest vineyard in Durbanville – a block of bush vine Pinotage that was planted in 1955. A special wine, the Heritage Block Pinotage, is made from these old vines. www.meerendal.co.za www.flatwhiteconcepts.com | Issue 37
DISCOVER NITIDA
With only 16 hectares of vineyards, Nitida is the smallest farm in Durbanville Wine Valley. The family owned and managed farm is named after the Protea Nitida (the ‘Waboom or wagon tree) which was historically used for the making of wagon axles, ink and traditional stomach ailment remedies. Nitida means ‘healthy, refined and cultured”, an apt description for their wines. www.nitida.co.za
PHIZANTE KRAAL WINES
In 1698 Governor Simon van der Stel granted the farm Groot Phesantekraal to its first owner Captain Oloff Berg. By 1756, 40 000 vines had already been established. The Brink family acquired the land in 1897 and has been running it as a working farm. In 2005 they fulfilled their lifelong dream and launched the family flagship brand, Phizante Kraal Wine. The farm is responsible for producing premium quality, award winning, distinctive red and white wines in an environmentally sensitive and ethically responsible manner. www.phizantekraal.co.za
SIGNAL GUN
As the shot of the Signal Gun echoes through the vineyards of their picturesque farm it signals the start of a new generation of wine making. Owned by the 5th generation De Wit Family, they pride themselves in making small quantities of fine wine from their carefully selected grapes. Be assured that the tasteful memories of their wines will keep on echoing. www.signalgun.com
Arrive curious. Leave inspired. www.flatwhiteconcepts.com | Issue 37
www.flatwhiteconcepts.com | Issue 37
Comp 1
WIN
Win a mixed case from Tangled Tree HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Tangled Tree’ Entries close: 27 August
Tangled Tree www.tangledtree.com The wines of the Tangled Tree range in particular are flavoursome and bold, and as easy to fall in love with as the fertile lands that deliver them. They are generous in flavour and quality, but most of all, they are made with respect. We’ve minimized their impact on nature by using the latest ecofriendly packaging. www.flatwhiteconcepts.com | Issue 37
Comp 2
WIN
Nutritious Nuggets is giving away a copy of Naturally Nutritious Wholefood Cookbook. The Naturally Nutritious Wholefood Cookbook will inspire you to create easy and delicious meals based on sound nutritional research and scientific method. The book will show you that health lies in a simple, practical and delicious diet. The idea is not to treat any specific health condition, but rather to address the poor eating habits we have adopted. Unprocessed food eaten in the right proportion, not isolated vitamins and minerals, holds the key to health and personal wellness. With more than 50 full colour photographs to delight the eye and over 100 recipes to tantalise the palate, you are invited to bring the wonders of wholefood cooking into your home. HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Nutritious Nuggets’ Entries close: 27 August
Nutritious Nuggets www.nutritiousnuggets.wordpress.com A food and health site providing tips about healthy living, products and recipe. www.flatwhiteconcepts.com | Issue 37
Comp 3
WIN
Win an easel of your choice from Vin d’Easel HOW TO ENTER: Visit www.vindeasel.com and choose your easel! Remember to look under both ART and PHOTOGRAPHY for product choices. Then email your choice, along with your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Vin d’Easel’ Entries close: 27 August
Vin d’Easel www.vindeasel.com Vin d’Easel - small art for big people. The concept arose from our love of photography, illustration and art. We wanted to combine those elements to produce a tangible product to share with the public. All our art is supplied with miniature easels and comes in a gift box. www.flatwhiteconcepts.com | Issue 37
Comp 4
WIN
Win a copy of Baking with Jackie Cameron HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Jackie Cameron’ Entries close: 27 August
Penguin Random House South Africa www.penguinrandomhouse.co.za Unifying two of the most famous names in publishing, the Penguin Random House stable of writers includes more than 70 Nobel Prize laureates and hundreds of the world’s most widely read and best-loved authors. It employs over 10,500 people globally across almost 250 editorially and creatively independent, imprints and publishing houses, who collectively publish more than 15,000 new titles annually. Penguin Random House comprises the adult and children’s fiction and non-fiction print and digital trade book publishing businesses of Penguin and Random House in the U.K., U.S., Canada, Australia, New Zealand, India and South Africa, Penguin’s trade publishing activity in Asia, as well as Dorling Kindersley worldwide, and Random House’s companies in Spain, Mexico, Argentina, Uruguay, Colombia, and Chile. www.flatwhiteconcepts.com | Issue 37
Comp 5
WIN
Two lucky readers can win two Ecoffee Cups each. HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Ecoffee Cups’ Entries close: 27 August Please note: Cups may be different to the images portrayed here.
Ecoffee Cup www.ecoffee.co.za From manufacture through to disposal, Ecoffee Cup is a new generation of reusable takeaway cup. Created with the world’s fastest growing, most sustainable crop – naturally organic, bamboo fibre and non-GMO corn starch, Ecoffee Cup is BPA and phthalate free. If you haven’t experienced it, Ecoffee Cup feels a bit like thick, yet light cardboard. Hard to believe it can hold hot liquids! Available in a wide range of fun, contemporary patterns and bright, vibrant colours: we think Ecoffee Cup packs just a little bit more style than its plastic, ceramic or stainless steel cousins. And that’s why we say Ecoffee Cup is the Natural Reusable. www.flatwhiteconcepts.com | Issue 37
the end
DO YOU WANT TO ADVERTISE WITH US? Email Christine on christine@flatwhiteconcepts.com
www.flatwhiteconcepts.com | Issue 37