sept / oct 2017 Issue 45
ed’s note
SEPT / OCT “Spring is the time of plans and projects.” - Leo Tolstoy The days are slowly getting warmer, the mornings a little lighter. I love this time of the year! As usual, we’ve had a lot of fun with the magazine, and we hope that you enjoy it as much as we enjoyed created it. If you want to get involved in a future issue, please contact me on christine@flatwhiteconcepts.com With love, laughter and a lot of coffee. Christine www.flatwhiteconcepts.com
Follow us:
Cover photo by Flat White Images www.f latwhiteimages.c om
@FW_Concepts FlatWhiteConcepts www.flatwhiteconcepts.com | Issue 45
RECIPE DEVELOPER, FOOD PHOTOGRAPHER AND STYLIST www.bibbyskitchenat36.com
Bibby’s Kitchen @ Thirty Six www.bibbyskitchenat36.com
www.flatwhiteconcepts.com | Issue 45
TASTE
CHOCOLATE PROTEIN POWER SMOOTHIE
taste
Ingredients
Method
• 1 frozen banana, roughly chopped • ½ avocado • 15ml (1 tablespoon) protein powder • 125ml (1/2 cup) almond milk • 1 shot Nespresso (espresso) • 1 heaping tablespoon almond nut butter • 25ml (1½ tablespoons) raw cocoa powder • 1 large medjool date, pitted • Handful cocoa nibs, for topping • Blueberries and frozen blackberries • Mini cashew nut bliss balls (optional).
1. Place all the ingredients, except the cocoa nib, berries and bliss balls, in a blender or Nutribullet. 2. Blitz several times until completely smooth. 3. Pour into a tumbler and top with cocoa nibs, berries and several mini bliss balls. 4. Serve immediately
Cashew Nut Bliss Balls • 200g medjool dates, pitted • 100g raw cashew nuts, soaked in boiling water for 30 minutes • ½ teaspoon vanilla paste • 3 tablespoons (45ml) raw cocoa powder • 1-2 tablespoons maple syrup, depending on preferred sweetness • 2 heaping tablespoons tahini paste • Cocoa and acia powder, for coating • Black and white sesame seeds, toasted, for coating 1. Place the dates, cashew nuts, vanilla, cocoa powder, maple syrup and tahini in a processor. 2. Blitz until the nuts and dates are broken down and well combined. 3. Transfer the mixture to a bowl, cover and chill for about 30 minutes to firm up slightly. 4. Roll into balls and divide equally into 4 portions. 5. Coat the bliss balls respectively in cocoa powder, acia and sesame seeds. 6. Store covered in the fridge for up to 10 days.
www.flatwhiteconcepts.com | Issue 45
taste
www.flatwhiteconcepts.com | Issue 45
taste
DARK CHOCOLATE AND ALMOND QUINOA PORRIDGE I love having quinoa for breakfast because it gives you that delicious starchy feeling like rice or pasta, but it is actually pretty much only protein. It is even naturally gluten-free. So starting your day off with a bowl of Quinoa is pretty much the ideal breakfast, it is packed with antioxidants and amino acids, it is high in fibre, low GI and gluten free. What more could you ask from breakfast? Well you could probably ask for a little chocolate and maybe some nuts… and well here you have it THEE most perfect breakfast on the planet.
Instructions 1. Rinse the quinoa. 2. Place the quinoa, almond milk, vanilla and sugar in a pot. 3. Allow the quinoa to simmer lightly for 25 - 30min. 4. Remove from heat and stir in the cocoa powder. 5. Serve with a little extra almond milk, and top with chocolate pieces, hazelnuts and coconut shavings. 6. Devour!
Dark Chocolate and Almond Quinoa Porridge is something I like to make ahead. I cook it the night before, and make enough Recipe by the wonderful Jane from Baking for a day or three. Leave it in the fridge, heat Ginger. it up a little in the morning, add some extra almond milk and add a few toppings. The www.baking-ginger.com toppings are what ever you want them to be, for this Dark Chocolate and Almond Quinoa Porridge I added a some coconut shavings, a few hazelnuts and of course a few pieces of dark chocolate. YUM! Makes 4 servings.
Ingredients • 1 Cup Quinoa • 2 Cups Almond Milk • 1 tsp Vanilla • 2 Tbsp Coconut Sugar/Brown Sugar • 2 1/2 Tbsp Cocoa Powder (sifted) • Dark Chocolate Pieces • Hazelnuts (optional) • Coconut Shavings (optional)
www.snapsizzleandcook.co.za www.flatwhiteconcepts.com | Issue 45
Win a cooler bag with six ice creams from Skinny Scoop. See competition pages for more.
taste
www.flatwhiteconcepts.com | Issue 45
Simply Granola
taste
I LOVE Granola. And I love good packaging. So when I saw some photos of Simply Gronola online I knew I had to order. I’m a little greedy, and everything sounded so good, so I ordered one of each. Delivery was quick, packaging was great, and I even got a handwritten note! Also, the granola was amazing. My favourite was the Oh My Cocoa which I enjoyed with full cream yoghurt. I popped Nicola Kok, founder and gronola-maker, an email to find out more.
How did the idea for Simply Granola most indulgent I guess. But when I look at the numbers they always tell me that all three flacome about? voursareequallypopular.
As a child, we grew up with a version of what todayiscalledThe Classic.It’sarecipethat has been passed down from my mother, that I’ve adaptedslightly-mostimportantlytobe freeof refinedsugars.Afterthatanoffhandcomment from a colleague sparked what we now know asOh My Cocoa! whilstthePeanut Butter Lover wasanalmostmistakediscovery whilstplaying around in the kitchen one weekend. I honestly didn’t expect for it to blow my hair back as much as it did at the time! For a long time I simply sold my granola to family and friends, andovertimethedesiretogivethislittlesideline dream a face, feel, and heart turned into SimplyGranolabythehelpofthelovingShe Is Visual (www.sheisvisual.com) hands.
Whatmakesyourgranoladifferent? Ithinkthefactthatmygranolaissomuchmore than just good looks - it’s free of refined sugars, with each spoonful embracing a healthy andwholesomelifestyle.
Tell me a bit more about yourself, when you're not making granola, what are you doing?
WhenI’mnotmakinggranolaI’moccupiedwith all the other facets of Simply Granola. Since I’m still employed full time, my spare time really goes 100% into my business. My husband is an absolute gem and provides me with a lot What is your most popular product? of support. This year we knew it would be all aboutthehustleandthattherewouldbea lot My first reaction would be to say the Oh My of demands on my time. I train before work Cocoa! Simply because it’s perceived as the mostly, to make sure I get it done and to pre-
www.flatwhiteconcepts.com | Issue 45
serve my sanity. After work it’s dinnertime and then I dive straight into orders, emails, packaging, stock planning, baking prep...the list is endless :) From October, however, I’ll be spending mytimefulltimeon SimplyGranola -I’llletyou knoww hatId owithmyfreetimethen.
Who makes up the Simply Granola team? Me, myself and I. (lol). No, it’s really only me. I single batch bake and produce all the granola. RecentlyIstartedemployinglocalladieswhoassistmewiththepackagingofthe bakedproduct fromtimetotimeasit’sarathertediousprocess. Idoregardmyselfasable todoitallbymyselfas I really am supported endlessly by my husband andclosestfriends. I’veoftencalledinthetroops late at night to help out on big orders. Without Dries and these phenomenal women, I’d have lostmymarblesalongtimeago!
Anythingexcitingplannedfortheupcoming months? Since I launched Simply Granola in November 2016, I’ve been juggling the startup life with a full time job in the creative industry. As I mentioned earlier, I’m excited to spend all my time on Simply Granola from October onwards. My immediate plans are to increase my national footprint;I’malsoexcitedtoworkonnewproductdevelopmentandtoimplement somechangesfromlessonst hatIhavelearntthepastyear.I alsohaveanexciting collaborationplannedwith Yuppiechef for first thing next year - keep your eyespeeled.
www.simplygranola.co.za
www.flatwhiteconcepts.com | Issue 45
taste
www.flatwhiteconcepts.com | Issue 45
taste
www.flatwhiteconcepts.com | Issue 42
taste
Meet Mikhael Bou Rjeily, the man behind two outstanding cafes in Cape Town - mischu and Byblos.
I have visited a lot of coffee shops in Cape Town Visit them at 85a Regent Road, Sea Point or visit since moving here four years ago, but only a few www.mischu.co.za have kept me coming back. There's usually a common thread between these cafes that make them so different from all the others - the obvious passion that lies within the owner itself. Mikhael lives, breathes and loves all things coffee. It's obvious in both his cafes. So, let's take you through a bit of background with both of them.
Byblos Trading Co.
mischu
They make an incredible cup of coffee, but that's not the only reason why you should visit. They serve Turkish coffee (by far their main attraction), the best baklava in SA, Turkish apple tea and Yerba maté. Yerba maté is a natural I love this place and I honestly cannot say it antioxidant-rich tea which helps to increase the enough. It's a great place to visit, and offers a metabolism, curb the appetite, improve focus wonderful reprieve from the bustling Sea Point. and increase energy levels. They make one of the best cappuccino's I have ever tasted, and they take great pride in provid- Fun fact: Byblos, a city in Lebanon, holds a special place ing wonderful service. in the owners heart. It’s his favourite city and it’s where he started his first business, so it was Fun fact: The café was named after Mikhael himself. His important that he named his new shop in honnickname was Micho, but when arriving in SA our of where it all began.
he noticed that everyone would spell it incorLatest news: rectly as mischu, and the name just stuck. Byblos Trading Co has recently been renovated and now offers a larger space with even more Latest news: mischu now offers a new grab and go section Mediterranean goods on offer. for those who don't have the time to sit down Visit them at The Palms, 145 Sir Lowry Road, and enjoy a meal. Woodstock or visit www.byblostrading.co.za www.flatwhiteconcepts.com | Issue 45
Life is Grand
taste
Groot Constantia Cape Brandy and Grand Constance tasting at Groot Constantia. It was a cold and wet winter’s day when we headed out to Groot Constantia for a visit with winemaker, Boela Gerber and marketing manager, Grant Newton. We sat sheltered in the newly refurbished Cloete Cellar, and as I looked out at the much needed rain, I decided it wasn’t a bad way to hide out from the weather. Although, rain or shine, any conditions would be fine for a tasting at Groot Constantia.
Charles Dickens celebrated it in Edwin Drood, Jane Austen’s character recommended it as a cure for a broken heart to heroine Marianne Dashwood in Sense and Sensibility and Charles Baudelaire compared Constantia wine to his lover‘s lips in his most famous volume of poems, Les Fleurs du Mal. Visit Groot Constantia and become a part of history. We were all very excited to be a part of the next tasting, the Groot Constantia VSOP Cape Brandy, a relatively new release at the wine farm. There is speculation that brandy was first distilled at Groot Constantia in the 1700’s, which makes this new initiative all the more exciting. As an acknowledgement to the past, this five year old brandy pays tribute to the history of the farm. There has been a resurgence of interest in brandy over the past few years, and after our tasting it’s easy to believe that this appreciation is only going to grow. The Groot Constantia Cape Brandy is only available on the farm, and a limited amount has been bottled for purchase. We’re excited to see what the response is going to be, and I’m glad that we got the chance to taste it while overlooking the spectacular wine farm.
We were lucky enough to start off our day with a glass of Grand Constance, South Africa’s oldest wine, bottled in a replica of the original ‘Constantia Wyn’. This beautiful bottle is elegant and interesting, and marries perfectly with the wine inside. The wine has not been fortified, and the naturally sweet flavour is what makes it so unique. Boela explained that the process is very labour intensive, with workers walking up and down the vineyards handpicking the grapes. “All the grapes on Groot Constantia are picked by hand. When making Grand Constance, each raisin gets picked individually as opposed to dry wine for which grapes are picked by the bunch. In this way, picking for Grand Constance is a time-consuming process that sees the vineyards combed up and down every week for two months to pick individual raisins. Each vineyard gets criss-crossed for ap- Constantia means loyalty and steadfastness, proximately ten times over two months before two qualities that the farm continues to uphold. Pop around for a visit. It’s a Cape Town must! all the grapes are picked.” It’s obvious that a lot of love goes into the creation of each and every bottle. I’ve never been a big fan of sweet wine, so I was pleasantly surprised to find myself constantly picking up the glass for more. It was absolutely delicious. Grand Constance is a blend of 30% red and 70% white Muscat, and the end result is a wine that is golden amber in colour and sweet on the palate. It’s obvious why it has won so many awards.
enquiries@grootconstantia.co.za 021 - 794 5128 Groot Constantia Road, Constantia www.grootconstantia.co.za Open 7 days a week, including public holidays Closed only on Good Friday and Christmas Day. Photos by Warren Bernard www.flatwhiteimages.com
www.flatwhiteconcepts.com | Issue 45
taste
www.flatwhiteconcepts.com | Issue 45
taste Salty Flames Smoked www.saltyflames.com We love hearing about new local products, and we knew that Salty Flames would be right up our alley. My husband is braai crazy, so anything braai related was sure to be a hit. Chanel and Nick are the team behind this relatively new initiative, Salty Flames Smoked. They both quit their world travelling jobs to settle back in South Africa and open up this unique mobile food kitchen.
• Hickory Himalayan smoked salt: This is a cooking salt which is great for potjies, stews or braai meat. • Cherry smoked sea salt flakes: Used best as a dry rub, and can also be used as a finishing salt to bring out the flavours of your meal.
• Oak smoked paprika: This is smoked cold. An idea for this is to rub it over chicken and finish it Sadly, they were one of the many hit by the trag- off with a yoghurt dressing. ic fire that spread from Knysna to parts of the • Pear smoked kalamata olives: These cold Eastern Cape. The fires claimed Nick’s grandpar- smoked kalamata olives are imported straight ents’ house as well as his parents’ house, and al- from Greece. most everything that they had built up for Salty Flames Smoked was lost. The only thing that • Maple smoked fresh garlic heads: Use it with was saved was the actual mobile trailer itself butter for the most delicious garlic bread. which was being built in Cape Town. I have been using the salt, garlic and oil on basiFamily in Stellenbosch offered to house them cally everything this week. I even used the salt while they literally built themselves back up on my popcorn. It’s amazing! again, and they are determined to make sure that Salty Flames Smoked will rise from the ash- A bit more about this creative team: es of this tragedy. This, in itself, tells you all you Did you always know that you were going to need to know about this passionate couple. work in the food industry? Fun fact: Some of you might recognise this husChanel: The kitchen has always been a place band and wife team from Ultimate Braai Master of gathering and conversing in my family. If we Season 5 as ‘Team Salty Flames’ – a show they weren’t there for the food we were there to went on to WIN! catch up and enjoy our time together as a family. But, after making my decision to study Hotel So, what are they are about? and Restaurant Management, I knew I was comSalty Flames is a mobile food kitchen based in mitting for life. Cape Town, offering the public smoked menu items for private & corporate events, markets, Nick: I wanted to be a gynaecologist or a pastry stalls and festivals. They also sell a range of chef in Canada, so not really! homemade smoked products. What have you learnt on this journey so far? We were lucky enough to try some, and here’s Chanel: That starting a business was hard but what we got: starting it again after losing everything in the www.flatwhiteconcepts.com | Issue 45
fires was even harder. However, the most important lesson is your state of mind which will determine the direction you will head in. Being positive has gotten us a long way in only a month after the fire. Nick: Nothing is easy! What kitchen tool could you not live without? Chanel: A glass of Gin and tonic with lots of lemon and lime. But if I had to choose another, it would be a sharp chef’s knife and my Kenwood pro food processor. It cuts prep time down by 70%. Nick: Fire, if it ain’t burnt, it ain’t braai’d. Is there a favourite recipe in your household?
taste
paragus, curly bacon, mushroom, cherry tomato and a soft baked egg on top all in the shape of a muffin. I made it on the finals in the Ultimate Braai Master Season 5. Nick: My mum’s roast chicken. What goals do you have for Salty Flames for the upcoming year? We want to get our trailer out to all private and corporate events, including weddings and birthdays. We want our products to become a need in family homes, and we want to be a part of everyone’s culinary experience in one way or another. If you could work with a famous chef, who it would it be?
Chanel: I never make the same meal twice, not Chanel: I would work with Gordon Ramsay, after only because I don’t follow recipes but because a few Gins we would work famously together. I always experiment with different flavours and techniques on a daily basis. But my favourite Nick: Nigella, it’s pretty self-explanatory. would have to be my breakfast muffin. It has as-
www.flatwhiteconcepts.com | Issue 45
taste
www.flatwhiteconcepts.com | Issue 45
Jonkershuis Constantia Eatery
This wasn’t my first visit to Jonkershuis Constantia Eatery, and it won’t be my last. Every time I visit the restaurant I am pleased to find the same great food, and wonderful service. There’s comfort in knowing you’re always going to walk away satisfied. It certainly doesn’t harm that the restaurant is nestled in the beautiful garden of the Groot Constantia Wine Estate. Surrounded by green grass, ancient oak trees, and mountain views, it’s an easy place to unwind. Even the ducks were relaxed as they allowed me to get close and take photos of them. With the rain pouring down, we huddled inside by the fireplace to enjoy our lunch. There was an old farmyard kitchen feel to the restaurant, despite the newness, and the framed photos that hung on the walls celebrated this sense of history. We immediately settled in with a glass of Groot Constantia Cabernet and a Groot Constantia Rood, and we were glad that we listened to the recommendation of the waiter – both very easy to drink wines. For starters I chose the free range chicken liver parfait, which came with red onion relish and crispy toast, while Warren went for the angry beef samosas. Both were amazing, but the parfait was a winner for me. The waiter assured us that the Cape Malay dishes was a favourite amongst guests, and with the sound of the rain pouring down outside we decided that a warm curry was just what we needed. I chose the winter vegetable and chickpea curry, while warren went for the Karoo lamb curry. Both meals were accompanied by fragrant basmati rice, a roti and a
taste
quick fried poppadum. I loved that we got all three on our plate, and by the end of the meal we were sufficiently full. Our waiter was right, these curries were the way to go. I even overheard a man at the table next to me telling his guest that he always has the curry. Another option, which I might do the next time, is to have the Estate Tasting Plate. This is the perfect option for those that have no idea what to order. On the plate you get oven baked bobotie, Karoo lamb curry, chicken breast curry, angry beef samosa, sultana & almond turmeric rice, oven baked cinnamon butternut and a poppadum. On our next visit, we’ll share a starter, and share a dessert, because this time we were too stuffed to have anything else. They are not stingy on the portions here – yet another reason why I’ll keep coming back. For the record, I had my eye on the Jonkershuis oven baked cheesecake as well as the gluten free chocolate nemesis! A visit to Jonkershuis Eatery should always be paired with a visit around the beautiful farm, a wine tasting at the cellar and a visit at the Iziko Groot Constantia Manor House Museum. Make a day of it. Bring your camera, and arrive hungry! Making a reservation is recommended! Groot Constantia Road, Constantia 021 - 794 6255 www.jonkershuisconstantia.co.za Photos: Warren Bernard www.flatwhiteimages.com
www.flatwhiteconcepts.com | Issue 45
www.flatwhiteconcepts.com | Issue 45
Photo by Justin Coomber. Instagram: @justincoomber Email: coomberjustin@gmail.com
taste
We chat to Blogger Mandie Swart, from The Caffeine Chaser Tell me a bit more about the premise behind The Caffeine Chaser, and why you started it.
How much time do you dedicate to this blog?
Consistency is key. With every coffee cup, it’s I moved to Cape Town in 2016 to study at Stel- an opportunity to explore. I try and learn somelenbosch University. I grew up in Nelspruit thing new each day, and I aim to blog at least where coffee wasn’t much of a thing. Coming to once a week. Cape Town, I was intrigued with the coffee culture. I’ve always liked coffee, as I’m a cyclist and How much coffee do you drink a day? “coffee rides” are a big deal in the cycling community. The many Instagram feeds showcasing It can vary so much, but at least 4 cups and these cafes made me want to know more, so I more. How I take it all depends on my mood made it my mission to find these hidden gems and I like exploring. Some days it’s cappuccinos, that I kept seeing. This was an opportunity to ex- flat whites or americano’s and sometimes pour plore Cape Town through the windows of coffee overs. shops. After some great feedback I decided to start a blog of my journey, and since then things Have you travelled much? If so, is there a coffee shop escalated quickly. It’s been interesting not only finding new cafes, but also learning about the that stood out to you during this time? art of coffee making itself. Something I knew I haven’t had the chance to go overseas yet, but very little of when I first started. I’d love to take my blog international eventually. The Caffeine Chaser is all about my journey of coffee. It’s a platform where my fellow caffeine lovers can enrich their knowledge through my Coffee 101 articles. I also go “behind the scenes” of coffee shops because I believe that every shop has a story to be told. I also want to bring the focus back to our baristas, as they are the artists behind these golden drinks. I want my readers to join me on this journey.
When you’re not chasing caffeine, what are you doing? When I’m not sitting in a coffee shop, drinking and exploring coffee, I’m behind the books (with a cup of coffee, of course). I’m a full-time student at the University of Stellenbosch studying BSc Dietetics. I’m also a cyclist wanting to go professional.
When it comes to atmosphere, is there a café that stands out to you the most? I must admit, this is quite a hard one. I’m a sucker for reading books, and Shift Espresso in Green Point has this very hipster looking couch right below a bookshelf full of books. I love the look of it and just the whole atmosphere that goes with it. But then again, the more I explore new coffee shops the better it gets. As I mentioned, every shop has its own kind of uniqueness.
How can we follow your journey? Instagram: @thecaffeinechaser Twitter: @caffeine_chaser Facebook page: The Caffeine Chaser Website: thecafffeinechaser.wordpress.com Email: thecaffeinechaser@gmail.com
www.flatwhiteconcepts.com | Issue 45
www.flatwhiteconcepts.com | Issue 45
Please note: prices may change.
taste /create
THINGS WE LOVE
Sparked Wireless Bluetooth Headphones - Matt Black • Voice prompt • High-definition sound • IOS battery capacity display • CVC 6.0 noise cancellation technology • Multi-point function, can connect 2 mobile phones at the same time Selling price: R490 (Currently on special. List price: R800) Visit www.takealot.com
Owl Scatter Show off your quirky side with this scatter cushion with a cheeky owl print. • 100% cotton • 45x45cm Selling price: R180 Visit www.woolworths.co.za
Ice Cream Socks - Mint Choc Chip These Mint Choc Chip Ice Cream ankle socks will be sure to put the spring back into your step. Packaged in a card cone, they make the perfect birthday gift for any BFF because who doesn’t like to indulge in a little ice cream? Selling price: R150 Visit www.bigblue.co.za www.flatwhiteconcepts.com | Issue 45
Please note: prices may change.
taste /create
THINGS WE LOVE
A to Z of Amazing South African Women This is no ordinary A to Z. With each letter of the alphabet this book honours the contribution of women to South Africa’s past, present and future. Using short, easy to read biographies and illustrations that are as bright and bold as the women they depict, this book shares the life stories of 26 South African rebels, artists, troublemakers, athletes, dancing queens and freedom fighters. Selling price: R302 Visit www.exclusivebooks.co.za
Hanging Multi Succulent Terranium This multi succulent in a wooden terranium, will add a relaxed fresh look to your home or office space. Dimensions: W15xH28 cm Selling price: R199.99 Visit www.mrphome.com
Orange Choc Carmien Orange Choc brings together the citrus notes of blood orange and the warmth of chocolate for a tantalising tea. Combined with pure rooibos from our farm you can relax and enjoy a healthy and invigorating cup every time. Tip: Serve with slices of citrus fruit or dark chocolate for an extra special treat. Selling price: R25 Visit www.carmientea.co.za www.flatwhiteconcepts.com | Issue 45
Please note: prices may change.
taste /create
THINGS WE LOVE
Ella Glass Top Coffee Table 110 (L) x 60 (W) x 43.5 (H)cm Brown, Grey, Oak, Wenge 8mm Tempered Glass, Wooden Legs Selling price: R999 Visit www.decofurnsa.co.za
Feastfox Feastfox is a mobile app for eating out at the best restaurants, bars and cafés near you. • Discover the best restaurants in Cape Town. • Treat yourself with the best offers available. • Book a table at your favourite spot with a tap. Download the app today! Visit www.feastfox.com
Creation Syrah Grenache 2016 Award-winning winery Creation is responsible here for a most exemplary Rhône-style blend that is an intriguing mix of Syrah (Shiraz) and Grenache. The 2012 vintage received an outstanding 4.5-star rating from Platter’s Wine Guide and this vintage is just as good. The wine is a dark purple, verging on black colour with flecks of crimson. Enticing aromas of ripe black olive are Selling price: R175 Visit www.cybercellar.com
www.flatwhiteconcepts.com | Issue 45
taste /create
THINGS WE LOVE Large Shopper
• 20cm x 28cm x 15cm • Top zip closure • Mint green lining • Two pouches for phone and keys • Inner zip pocket with leather detail • Rear zip pocket • Supplied in dust cover Selling price: R3199 Visit www.jekyllandhide.co.za
Rosetta Roastery - Peru San Ignacio In the cup, this coffee is all sweetness and balance. It has something for everyone, with its subtle hints of citrus, mostly of orange, and mild nuttiness that reminded us a little of hazelnut. Whispers of stone fruit and even dusted cocoa could also be found, particularly in our pour-over brews, but the prevailing quality of this lovely new offering is simply a well-balanced, very delicious coffee coffee. It will undoubtedly be a crowd pleaser on chilly winter mornings. We’d highly recommend you pick up a bag for any brew method you happen to enjoy. Selling price: R115 Visit capecoffeebeans.co.za
Grey Giganto Blanket Warm, Natural temperature regulator, Antibacterial, Super Soft, 100% Natural and organic, Renewable, Biodegradable, Naturally Fire Resistant, Allergy Free. Selling price: R4000 - R8000 Visit www.lalaine.co.za www.flatwhiteconcepts.com | Issue 45
Please note: prices may change.
taste /create
www.flatwhiteconcepts.com | Issue 45
create
www.flatwhiteconcepts.com | Issue 45
create
We chat to the talented Danielle Maaske, owner of La Laine.
Let’s first take a moment to swoon at these giant blankets, because I am officially in love...
Tell me more about La Laine. How did it all start?
wanted one, and that there was nowhere in South Africa for them to buy it.
It all started in October 2016 when I saw these massive blankets online. At the time they were only available overseas, and I was eager to get myself one. So, I decided to research which wool was needed and attemped to make my own. I immediately noticed how many people
So I resigned from my 9 - 5 job and together with some family backing, I bought the wool, made a few blankets to photograph and started a Facebook page selling these giganto blankets! The rest is history!
www.flatwhiteconcepts.com | Issue 45
Cool name. What’s the story behind it?
create
How long does it take you to make one blanket?
La Laine is the french word for wool, and I am in love with the french culture! From order to delivery I always give a leeway of 4 - 6 weeks for me to get to everything that's inYou’re a one woman show - how do you volved in making these blankets. The felting and drying takes up to 2 weeks depending on the size handle the logistics alone? of the blanket, and the weather of course! And It means that every bit of the process is carefully the knitting takes me about a day to make one, focused on! My husband is my "business part- with tea breaks in between (obviously, I'm no roner" when it comes to decisions but ultimately bot). my faith is what keeps me juggling all the little bits everyday! I do everything myself; from in- When you’re not creating these beautiful voicing, social media and customers to felting, products, what are you doing? knitting and packaging! Its all me! And at the end of the day, it feels damn good! This is my only source of income and I love it! I'm a newly wed and there's nothing better than What is your most popular product? being at home and playing house-house with my work-from-home husband who deals in Vintage The most popular product is definitely my 100% & Classic cars! (South African Patina) Having the South African Merino Roving Woolen Blankets in opportunity to both be at home at this point in Natural White! I think because they just honestly our lives is nothing but a blessing! are the best! Soft, white and oh so cosy! The perfect piece to any room! No matter the season! What are your favourite things to watch
www.flatwhiteconcepts.com | Issue 45
create
or listen to while making your products? thought if I ever had to come back as a different
creature, I'd come back as a cat! So I could curl I have a playlist on my laptop which is called my up in a corner in the sun on a merino blanket! "Knitting Playlist" and it consists of John Mayer, Bliss living! Jack Johnson, some Ellie Goulding and James Bay! Just gets me in the knit zone and makes me enjoy making every stitch!
Any plans for La Laine in the near future? And where can we buy your products We're just staying simple and classy for now with our blankets, scarves and headbands! We may launch another product soon so stay tuned but all our available products can be bought on our online store www.lalaine.co.za or can be ordered directly from me hello@lalaine.co.za. We are on Facebook and on Instagram too.
If we were to find you at a cafe, where would it be and what would you be having?
WIN WIN WIN.
Visit our competition pages at the back of the magazine and stand the chance of winning a R1000 voucher to spend at La Laine!
I love my tea! I'd be somewhere in the sun, in a corner having a big pot of earl grey tea! I always
www.flatwhiteconcepts.com | Issue 45
create We chat to Illustrator, Christi Du Toit...
Take us back, what were you doing before illustrating? In all honesty, there hasn’t been much before this. I’ve had tunnel vision since I was younger, and knew that I wanted to be an illustrator (before I even knew that illustration was a ‘thing’). I grew up with creative and openminded parents. My father is an architect, and my mother is an art teacher and fine artist, so I guess I fell somewhere in between, wanting to create ‘artwork’ that is functional, and meaningful, but still aesthetically pleasing. I’ve always been drawing, but as a teenager, I developed an interest in skateboarding, and playing in bands, which flung me into a world where I was exposed to skateboard graphics, band tshirts and album cover artwork, and the rest is history.
How would you describe your style, and what is your preferred medium of illustration? My style can vary quite a bit, but I always try and have my ‘graphic signature’ in there. It comes quite naturally due to my process, which is generally fairly similar across almost all of my projects. Sometimes my work can be colourful, fun, and quirky, and sometimes it can be more sombre, dark and ominous, but that’s largely dependent on client specifications - wouldn’t want to draw skulls and snakes for a children’s book (although I would totally have read that as a kid). My work is mostly digital, as it has become the industry standard, where I use a graphics tablet to digitally draw my illustrations. I feel that this keeps things from becoming overly static and digital, and that the work retains that honest, organic look and feel that I love. That being said, I love
www.flatwhiteconcepts.com | Issue 45
create
www.flatwhiteconcepts.com | Issue 45
creating work with traditional mediums if I get a chance, in which case I approach my work more like a draftsman than an artist, using clutch pencils, inks, pens, and supplies more commonly associated with comic book artists.
Did you study or are you self-taught? Tell me about the process. A lot of the illustration techniques and ‘skills’ are self-taught, but I did have design as a high school subject, and I also have a degree in graphic design. I would say that my degree has more lead to learning good design practice, and learning about the principles of composing a strong visual, and rather than the actual drawing process. That being said, the information that I obtained during my studies has proved to be invaluable to me. My process involves a lot of preliminary planning and quick pencil doodles to try and find the best solution to the project requirements. After I’ve chosen a direction, I’ll create a refined sketch, in which I pay more attention to the smaller details. Then it’s time to scan my sketch in and move to working digitally. I usually use Photoshop and a Wacom drawing tablet to neatly trace over my sketch to create clean and legible linework, after which I move to colour, texture and finishing touches.
create
trating custom letterforms instead of just working with pre-existing fonts. For me, a lot the time, the lettering really is part of the illustration project as a whole, if there’s a need for interesting typography to accompany an illustration. That being said, I do also create standalone illustrated typography, or ‘lettering’, for projects such as magazine article titles, posters, and the likes. An ‘elitist’ graphic designer may argue that lettering is just a design element, and not a profession, but there are illustrators making a living specialising in illustrating letters, so I’m not sure if you can argue much beyond that - you don’t call a dentist a doctor, even though he technically is one. A graphic designer that specialises in conceptual art is an illustrator, and a graphic designer who specialises in illustrated letterforms is a letterer, but there are times when the terms can be synonymous.
Who are your ideal clients?
My ideal client is any client with an awesome project, and who respects the work I do. I have worked with many different types of clients in the worlds of music, events, magazines, packaging, breweries, advertising, clothing, and so on, and they were all amazing projects. I feel so honoured to be able to do illustration for a living, that I’m open to any client and any project that suits my work. I’ve found that some of the proDo you have a favourite piece? jects that I enjoyed the most are the ones that I never even thought about beforehand - I’ll just I really don’t. There are definitely a few standout see where the wind takes me. pieces for me, but because they were incredibly fun projects to work on, more than how they acDo you have any advice for others tually turned out. I enjoy the process of creating the work so much, the fact that people seem to wanting to start in this field? like the final products is really a bonus to me. It’s a competitive industry. You need to find a Tell us more about what it means to way to differentiate your work from the masses of people working in the same industry. It’s be a letterer. good to have a distinctive style, which is something that usually happens over time with a lot The legitimacy of the term ‘letterer’ is quite deof patience. It’s also important to note that it’s batable. In the more recent years there have not good to be a complete slave to a style, as it been illustrators who have taken a liking to illuswill limit your creativity and boundaries, and you www.flatwhiteconcepts.com | Issue 45
will be consumed by a whirlpool of monotony. It’s good to experiment. Ask other creatives for feedback on your work, and look at their feedback as constructive criticism to accentuate the areas where you need to improve. Lastly, know your tools, whether traditional or digital, so that you can get the most out of them.
Upcoming projects? There are many, but they’re all in the vault until I get the go-ahead from the clients. There are some great projects that I’m working on, and have recently worked on, and I’m really excited to show everyone!
create
What social media / website accounts can people found you at?
At the time of this interview, my website is undergoing a few exciting updates, but there are still clickthrough links to all my social media accounts (Instagram, Facebook, Bēhance, Dribbble, etc) on there, where you can see my work, as well as a few process photos and sneak peeks at some of the new projects I’m working on:
www.christidutoit.co.za
www.flatwhiteconcepts.com | Issue 45
create
What’s hot on the streets of South Africa this spring? The good news is that we can finally start packing away those chunky knits, tailored trench coats and furry boots. The arrival of spring brings exciting and playfully new styles that you can experiment with locally. Whether you’re a Jozi, Cape Town or Durban gal, these looks are cheekily sleek. It’s time for you to give your fashion sense an edgy spin.
tionship just seems to get more intimate with each year. It seems the more we want to up our fashion game, the more we want to look and feel super fit too. Just scrolling through your Instagram account proves it. From style icons drinking Matcha green tea lattes to fitness instructors endorsing some of the biggest active wear brands. Everybody wants to look hot!
Athleisure Meets Sophisticated
That’s great and all; however some are not all about the gym junkie life. Yet, they still want to It’s definitely no secret that health, fitness and look the part when they get together with their fashion have become best friends. Their rela- friends for coffee or lunch. Trendhunter reports
www.flatwhiteconcepts.com | Issue 45
create
that many ladies want to appear as if they’ve Stripy Formal just done a workout, without having to physiWhilst we make active wear seem sophisticatcally do it. ed, we’re using it as formal attire too. Try pairing Well, now you can and it’s looking surprisingly your classic black mini dress with your favourite grown-up this spring. Expect to see mesh crop white sneakers. To embrace the coolness, layer tops being layered over colourful sports bras the outfit with a striped mesh sheath that perthat are paired with sporty track pants. Another fectly hangs off of your shoulders. The look is great thing is these are super comfy and beat inspired by men’s corporate shirts and the Aththose good old leggings any day. Finish the look leisure trend. If you’re unfamiliar with this style off with a light vest or classic sporty hoodie. Go then visit your Instagram as it is pretty much on out, look fit and let’s just say you went to Pilate’s every single style blogger’s account. class! I’m in love with this style because it’s cool enough for the summer, sporty enough to look Show Some Skin With Colourful Cuts like active wear and sophisticated enough for I know that I’m definitely one for colour. So this the office. (Well, more of the creative job setis exciting news because spring 2017 is all about ting.) colourful cutouts of fabric, summery tops, relaxed prints and basic pairings. Let’s just say, Remember to embellish your outfit with a gold watch which continues the whole menswear sexy without the fuss! aesthetic without venturing too far into androgYou can expect to see our streets filled with girls yny. Lastly, the look is ultra sexy with hints of styling up their blue skinnies with crop tops and femininity when paired with some chic red sunopen back tees. These can be draped and ma- glasses. nipulated to show off some or a lot of that hot body you’ve been working so hard on. If you’re Neon Active! not into the risqué style then layer up with a coI told you! This spring is just filled with bright lourful, bomber jacket. colours. Think of the highlighters that you used Top this look off with a blue or white cross body to use in school. Those neon pinks, yellows, bag or a small clutch. (Handbags are getting greens, blues and oranges are literally popping smaller again, by the way!) It’s always great to up everywhere. You can’t miss it. add a little shine, so accessorize your outfit with an elegant silver watch and a simple silver pen- If you’re planning on participating in this dynamic style then be sure to pair your bright hues dant necklace. with darker, neutral colours. If you’re wearing a
www.flatwhiteconcepts.com | Issue 45
create
neon pink mesh vest, then wear a black or white tral and adds an unexpected element to the outfit without being over-the-top. sports bra underneath and some grey tights. Trendhunter says it’s best to complete this look Dresses Are Pants with simplistic jewellery and bedazzled watches. Once again, whether or not you made it to The unpredictability of fashion is at its best again! the gym remains your endeavour! Do you like wearing dresses, but pants are also your thing? Well, spring 2017 is going to be your heaven because we’re wearing both at the same time. Sounds weird, but the trick is to keep it simple. Don’t layer some eccentric print over another one. The combination will clash.
Break The Pink
I don’t know about you ladies, but as of late all I have seen is the shade of soft pink. I am referring to social media. Instagram in particular just seems to be filled with stylists and bloggers who have used the monotonous pure pink concept Cosmopolitan reports that sailor-inspired pants for whole photo shoots and outfit ideas. with slits and snaps on the side are rising in popDon’t get me wrong, pink is pretty but I think ularity on the streets. These pants are really causing it repetitively gets a tad boring and very sual when worn with sneakers and topped with a simple white tank dress. two-dimensional. This spring is about having an adventurous spirit. So why not try something new? Perhaps layer the different shades of pink with soft hues of magenta. For example, a magenta two-piece set, layered in a satin rose bomber - completed with soft-pink ankle-strap sandals. The colours complement each other perfectly and they’re still feminine. However, they make your outfit stand out against every other fashion conscious person on social media.
Try to finish the outfit with a rose-gold watch and rose pink sunglasses. The key is to add a pair of black hoops to keep things from looking too colour-coordinated. I don’t know about you, but I am stoked about the trends this spring. South Africa let’s keep fit, up our fashion games and get adventurous with colour - for our Instagram followers await us.
By Skye Mallon
This is a look that pops with round framed sunglasses and a chic gold watch. The gold is neuSkye best describes herself as someone with a determined mind, an adventurous soul and a passionate heart. She has an eye for style, fashion and beauty. Her innovative, driven and outgoing character loves a challenge and enjoys experiencing new things. Skye's passion lies in Fitness, Health, Writing and Creativity. Her natural knack to lead, coach others and explore- inspires her unshakable will to achieve. Her ultimate ambition is to have true Balance in her life. She prefers to live in the moment, keep active and surround herself with what makes her happiest. Follow or contact her on: Instagram @skyezee_fashionfit_ LinkedIn @SkyeMallon Portfolio @SkyeKimberleyMallon Email: Skyemallon95@gmail.com Phone: 074 284 1378 www.flatwhiteconcepts.com | Issue 45
create
LOKAL is a curated collective guide to all your favourite local brands & small businesses! #LoveLOKAL Twitter: @LOKALza Facbebook: lokalZA Website: lokalza.wordpress.com
www.flatwhiteconcepts.com | Issue 45
www.flatwhiteconcepts.com | Issue 45
discover
Discover Wellington #heartwellington www.wellington.co.za
Thanks to the lovely team at Peridot we were blessed with a beautiful day out in Wellington. I’m now not sure why I haven’t explored that part of the Cape more. It’s beautiful with a lot of hidden gems. We started off the day at Wellington Wines for a wine and pancake pairing. Yep, you read that right. PANCAKES AND WINE! It was delicious, and I absolutely want to go there again. Sitting outside, we got to enjoy both our pairing and the incredible view of the winelands. www.wellingtonwines.com After that we headed out to Bosman Family Vineyards for a tour of the vine cutting nursery and a demonstration of Stokkies Draai, followed by a wine tasting. I fell in love with their merlot (and quickly marked it into my memory back for future reference). There is a lot of history and love at this place, which the team is more than happy to explain to you. www.bosmanwines.com After that, we made our way to Grande Dédale Country house where we were taken out into the vineyards by tractor for Doolhof wine tasting and canapés. Wine tasting in a vineyard was wonderful, especially when you see just how much work goes into the wine. We followed this tasting off with an incredible lunch: Wellington buffalo mozzarella served with roasted tomatoes, mushrooms and basil pesto for starter. Herb crusted kingklip on crushed new potatoes with glazed rainbow carrots, and a parsley cream sauce for main. Coffee and salted peanut millionaire shortbread was served to end off the day. I’ll be dreaming of that shortbread for days to come. Incredible attention to detail in all the food. Side note: We did a quick tour of Grand Dédale, a elegantly restored Cape Dutch Manor House, and this is most definitely a place I would like to visit again to spend a few days of relaxation. I absolutely fell in love with their beautiful rooms. www.doolhof.com and www.granddedale.com Happy, satisfied, and inspired by wine, we have promised to visit Wellington again soon. Just a short drive from Cape Town and yet just far enough for it to feel like you’ve really gotten away. www.flatwhiteconcepts.com | Issue 45
discover
www.flatwhiteconcepts.com | Issue 45
discover
The Forgotten Route Train to Karoo Let’s face it, with the Rand it’s not exactly easy to travel overseas. Which is why I’m a firm believer of finding memorable experiences to do within South Africa itself. Thankfully, there are many to choose from, and I was excited when I came across The Forgotten Route. Dubbed ‘The Unforgettable Route’ by us, this was a trip I’ll never forget. I’m not sure what I was expecting. I knew I’d have a good time because I was with a group of friends, but I wasn’t sure if the tour would live up to its promise. I was wrong. It was such a fun weekend away, and one that I would definitely recommend. In fact, maybe come back to read this article af-
ter you’ve done it yourself. It’s nice going into it without knowing what’s going to happen next. The Forgotten Route starts off in the heart of the city of Cape Town. It’s here where we hand over our bags, and take a stroll through the city to visit iconic landmarks and learn about the place we call home. From there we made our way to the pub to get our passports, which would be stamped at each destination on our trip. We had to fill out a fun name and had our photos taken for the inside. Typically, I lost my passport at the very start, so someone is now walking around town with my photo and a passport bearing my new name, Lady Merlot.
www.flatwhiteconcepts.com | Issue 45
From here we hopped on a bus and made our way to Worcester to visit Kirabo wine farm. We got to meet the owner, and enjoyed a wine tasting sampling a few of their wines on offer. Not only did they have a wine called Cupcake, but they also gave us a cupcake to enjoy with it. This alone would make me want to go back for more. Also, wine at 10.30am might be my new favourite pastime. After the wine tasting we hopped on board the train at Worcester and enjoyed a two hour trip to the town of Matjiesfontein. The views from our carriage were absolutely breath-taking, the vast expanse of land and mountains reminded me just how lucky I am to be living in such a beautiful country. Here you can enjoy a glass of wine and something to eat. However, I must warn you, don’t expect a five-star meal on board this train. Let’s put it this way – the macaroni and cheese became known as ‘macaroni and cheese soup’. My suggestion – pack your own lunch that day. Arriving in Matjiesfontein was like stepping back in time. From the bustling city of Cape Town it’s hard to imagine such a quiet, unruffled lifestyle. Our American guests said they judge a town’s size by the amount of traffic lights it has. Majiesfontein has none. With a population of 303 it’s not something that’s needed. Despite the size, this is really where all the fun of the tour begins. And, despite only staying for one night, it’s safe to say that we saw the majority of the town in that time. From late night trips to the museum (BEST museum ever), a hilarious ten minute bus tour of the town (ten minutes is all you need), and a traditional Karoo braai near our accommodation, it was an amazingly full day. The following day we enjoyed a full English breakfast at the hotel, coffee at their only café (which, surprisingly, sold Truth Coffee), and took a walk around town. We even had a dog following us around (the town dog?), who we named ‘small face’. You’ll know if you see him. We ended off our tour with a visit to the graveyard, a trip to Oupa Batt’s Store for a traditional potjie kos lunch, and a olive oil and olive tasting at Marbrin Olive Farm. A big thank you to our wonderful tour guides, Mark and Etienne. They were very down to earth, knowledgeable and funny. I would highly recommend doing any trip with them! The Forgotten Route is R1850, and excludes lunch. It’s well worth the money. Visit www.theforgottenroute.co.za Also, check out their Wine Flies tours on www.wineflies.co.za. That’s next on my agenda, so maybe I’ll see you there. Photos by Warren Bernard - www.flatwhiteimages.com www.flatwhiteconcepts.com | Issue 45
discover
discover
www.flatwhiteconcepts.com | Issue 45
discover
For more information or to make reservations for special tastings and demonstrations, contact the individual participants. Boland Cellar: 0218721766; info@bolandkelder.co.za Rhebokskloof: 021 869 8386; functions@rhebokskloof.co.za Under Oaks: 021 869 8045; wine@underoaks.co.za Windmeul: 021 869 8100; windmeul@iafrica.com www.flatwhiteconcepts.com | Issue 45
discover
FESTIVAL SHOWCASES INDIGENOUS DELICACY The annual Waterblommetjie Festival in Paarl is back on Sat, 2 September. Visitors can expect a jam-packed day filled with fabulous wines, live entertainment and amazing local treats. The waterblommetjie (little water lily) is one of South Africa’s most popular ethnic foods and can only be harvested from dams in the Boland region during the winter season. These little flowers will be the culinary stars of the day and will be served in several innovative ways ranging from traditional potjiekos, stews, pastas, pizzas and even ice cream!
the gourmet offerings at the pop-deli, including waterblommetjie ice cream and stews as well as oysters and bubbly. Wine lovers can join Shiraz tastings and take advantage of the incredible wine specials. Open from 8am – 5pm. At Under Oaks, the traditional waterblommetjies will experience a culinary transformation and can be tasted in muffins, pastas and even as a pizza topping. Food fundi Herman Lensing, popular editor of SARIE Kos, will share his cooking tips during exclusive food demonstrations at 11am, 1pm and 3pm. Savour the special Waterblommetjie & Wine pairing at R100 per person or join winemaker Bertus Fourie for his entertaining and informative wine theatre in the private cellar at R150 per person. Stock and seating are limited, so pre-bookings are essential.
This year, the festival has expanded to include four Paarl wine producers located within a 5km radius. Each participating venue will present its own fun-filled programme and the close proximity ensures easy access to allow visitors to experience the unique offerings at Boland Cellar, Rhebokskloof, Under Oaks and Windmeul Cellar. Windmeul Cellar is the ideal start for early birds and will be serving a delicious farm breakfast. Boland Cellar will be offering waterblommetjie Visitors can browse at the farmers’ market for tapas, a pop-up shop with waterblommetjie-in- fresh local produce and home-made treats. Fitspired arts and crafts, special kiddies’ entertain- ness fans can enter the 5km or 10km Run the ment, henna tattoos and great wine promotions. Vines trail run, while kids can bounce around on Renowned food editor Vickie De Beer and food the jumping castle or have fun in the designated blogger, The Food Fox, will host a special food play area. The winemaking team will present a theatre from 12pm till 2pm. Space is limited and tasting session featuring a Windmeul wine with bookings are essential. Tickets cost R250 pp. Lo- a waterblommetjies dish between 10am and cal artist Ivan van der Merwe will be performing 12pm as long as stocks last with special wine offrom 10am. Festival trading times: 9am – 4pm. fers as long as available. Watch the experts in action during a potjiekos competition and stock Amazing activities for younger visitors will defi- up on some fresh waterblommetjies to try your nitely be a draw card at Rhebokskloof. The latest own recipe at home. Artists Wouter van de Venaddition to their programme is a Super Hero Ad- ter and Die Wildberries will provide live musical venture Race, where participants can tackle the entertainment. Open from 8am - 4pm. fun obstacle course dressed as their favourite super heroes. Register at Hero Adventures on The Haven Night Shelter in Paarl is once again the farm on Friday, 1 September, between 3pm the official festival charity and festival goers can – 5pm. Entry fees are R30 for kids aged 6-12, obtain entry to all four venues by donating one while tweens over 13 pay R60. Free entry for tin of canned food per vehicle. Collect a stamp toddlers and kids under five. Other fun activities from all four participants in the festival passport include face painting, pony rides, jumping cas- to qualify for amazing prizes such as gift vouchtles and Zorbing. Adults can enjoy live music and ers and product hampers. www.flatwhiteconcepts.com | Issue 45
discover
www.flatwhiteconcepts.com | Issue 45
Comp 1
win
Win a cheese, wine and tapas evening for two at Culture Club Cheese
HOW TO ENTER: STEP ONE: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Cheese’ STEP TWO: Sign up to the mailing list here. Winner announced: End September
www. cultureclubcheese.co.za www.flatwhiteconcepts.com | Issue 45
Comp 2 Win a R1000 voucher from La Laine
HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘La Laine’ Winner announced: End September
www.lalaine.co.za www.flatwhiteconcepts.com | Issue 45
win
Comp 3
win
Win your choice of 3 products from Salty Flames
HOW TO ENTER: Find this image on our Facebook or Instagram page, and tell us what dish you would make with one or more of these products. • Smoked cold pressed extra virgin olive oil - Comes in Hickory which is great for cooking and marinading and pear smoke flavours which is equally as lovely on a salad or drizzle dishes. • Smoked kalamatta olives - Imported from Greece, smoked with pear wood for a sweet undertone. Bottled in our home made red wine vinegar, honey, dill and smoked olive oil brine. • Oak smoked paprika - Adds a brilliant bold flavour to any dish, especially roast chicken. • Smoked Himalayan salt - Comes in hickory or cherry. The hickory is a deep stronger wood ensuring an intense smokey aroma and flavour. The cherry is sweeter and more subtle. Works great as a finishing salt. • Smoked sea salt - Comes in hickory and cherry. This salt is superb for marinading and creates great crust on any steak. • Fresh smoked garlic - Smoked for more than 100 hours, our garlic turns a golden brown from the outside in. It makes the most amazing smoked garlic beer bread.
Winner announced: End September
www.saltyflames.com www.flatwhiteconcepts.com | Issue 45
Comp 4 Two lucky readers can win two fabric purses each from Natascha Van Niekerk.
win
HOW TO ENTER: Email your name and contact details to christine@flatwhiteconcepts.com with the subject line: ‘Natascha Van Niekerk’ Winners announced: End September
www.nataschavniekerk.com www.flatwhiteconcepts.com | Issue 45
Voucher
win
15% off all orders in Sept/Oct with Simply Granola.
Visit www.simplygranola.co.za and use the discount code: SIMPLYGRANOLA (Discount excludes the courier cost if you opt for a delivery method as opposed to collecting)
www.simplygranola.co.za www.flatwhiteconcepts.com | Issue 45
the end
Do you want to advertise with us? Email Christine on christine@flatwhiteconcepts.com
www.flatwhiteconcepts.com | Issue 45