NOVEMBER 2015 Issue 29
ED’S NOTE
“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” - F. Scott Fitzgerald, The Great Gatsby Well hello there Summer. I love this time of the year - it’s hot without being too hot, and walks to the beach are becoming a daily activity. This month we have some amazing recipes to share, we visit The Creamery, I tell you about my month as a vegetarian and we meet a myriad of local creatives. And of course, we have some awesome competitions to enter! 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 www.facebook.com/FlatWhiteConcepts www.flatwhiteconcepts.com | Issue 29
Dog Days This term means “sultry, summer weather” and also “a period of stagnation or inactivity.” But it has nothing to do with pets. Sirius (known as the Dog Star) seems to reappear in the skies in early July. Its rising coincides with the warmest time of the year in the northern hemisphere – thus, the dog days. www.merriam-webster.com
Life’s too short for bad coffee
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Photo Credit: Toby Murphy
Facebook thelarderZA Twitter @thelarderZA Instagram @praisethelarder Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 1961 5 Grove Building, Grove Avenue, Claremont | 021 - 671 1958 www.flatwhiteconcepts.com | Issue 27
Meet Jane
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Hi, I’m Jane and I’m the baking-ginger.
I’m a 20-something South African in-love with food and photography. I have always been crazy about baking and spent most of my childhood conjuring up many delicious and a few inedible desserts. It was after discovering my other passion for photography and learning the art that everything seemed to fall in place and it simply made sense to start this blog so that I am able to express both my true loves. I am currently attempting to study both graphic design and web design… and struggling miserably. I love finding new ways of making delicious and healthy foods and then photographing and eating them :). I spend most of my days studying, making delicious foods and hanging out with my dog Charlie.
Photo Credit: Toby Murphy www.flatwhiteconcepts.com | Issue 29
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Vanilla Chai Cupcakes www.baking-ginger.com
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 24 Cupcakes
Instructions:
• Preheat oven to 180ºC. • Line cupcake pan with cupcake papers. • Place milk and tea bags on the stove on medium heat. Ingredients: • Allow to simmer for 10min (ensure that it doesn’t burn or boil over). • 3/4 Cup Xylitol • Allow milk mixture to sit. • 1 1/2 Cup Flour • Meanwhile, using the paddle attachment, mix • 1/2 tsp Salt together the eggs, sugar and oil until it becomes • 2 Eggs (or Flax eggs) light and fluffy. • 2 tsp Baking Powder • Add the rest of the ingredients and mix on • 1/2 Cup + 2 Tbsp Milk (or Almond milk medium speed until it comes together. • 1/2 Cup Canola oil (or Coconut Oil) • Add 1/2 Cup of the milk/chai mixture to the • 2 tsp Vanilla Extract batter and continue mixing. • 5 Bags Chai Tea • Spoon batter into cupcake papers until 3/4 full. For the Icing: • Bake for 18-20 min or until golden brown. • 250g Soft Butter (or Margarine/ Vegan Butter) • Remove from oven and allow to cool. • 500g Powdered Sugar (or Xylitol powdered • Meanwhile, mix together powdered sugar, butter, cinnamon and remaining 2 Tbsp of milk/ sugar chai mixture. • 1/2 tsp Cinnamon • When cupcakes are cool, ice them beautifully with icing and dust cinnamon on the top. • Devour!
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So this happened..
www.thecreamery.co.za www.flatwhiteconcepts.com | Issue 29
TASTE I was lucky enough to get invited to The Creamery in Salt River to taste some of their new flavours and to get an inside scoop (heh heh!) of some exciting upcoming developments. Indulging in Ice Cream for lunch might actually become my new past time. By the end of the day we had sampled at least seven different flavours. Hard to say which oneI liked best and I was surprised by loving some that I don’t think I would’ve ever tried by myself. The one was the Jasmine which personally doesn’t sound great to me and yet it was one of the ones I enjoyed the most. Of course, when the plate of macadamia, pistachio and rocky road arrived I thought I might have died and gone to ice cream heaven. I love The Creamery. I love everything it stands for as a company, I love the people that work there, I love the fresh look and feel of the place, and of course I love what they serve. I was excited to discover that they will be opening up a Mouille Point branch in mid November and instead of waffles they’ll be serving... drumroll... the most delicious soft cookies! These all come with a scoop of ice cream of your choice. We were given some to sample and it immediately became my new favourite thing on the menu. So amazing! Afterwards we decided to replace our sugar high with a caffeine high. Thanks to Rosetta - one of my favourite coffee places! And yes - that is a piece of waffle on the coffee plate. Because - why not? When going to The Creamery you might as well do it right! A big thank you to the wonderful staff for a lovely afternoon. To all the readers and fellow ice cream lovers like me: I’d love to know which icre cream flavour you always find yourself going back for when you visit The Creamery? I love so many and now that I have had the chance to try more I might change my mind! But I’ve always loved the Peanut Butter and, of course, the coffee!
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The challenge One month without meat! By Christine Bernard
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I have been wanting to do this challenge for awhile - and, admittedly, I’ve been putting it off. It’s not that I’m a massive meat eater in the first place - but it’s more to do with how easy it to make meals when you can revolve it around a central protein piece. Without the meat I feel as if I’m constantly saying - ‘Well i’ll just have that vegetable with... uh... that vegetable.’ I’m not the greatest cook in the world either and becoming vegetarian means you really have to start thinking and cooking in a whole new way. Nevertheless, I wanted to do this challenge. Because I’m just not quite sure how much longer I can pretend that i’m not eating animals everytime I take a bite into a steak or each time I eat a piece of bacon. I’m not quite sure why we find it okay to eat these things and shiver at the thought of eating a dog or a cat. Sure, the one is a pet - but surely they’re all animals with just as much feeling as one another. It’s easy to eat meat simply because we’ve grown up with it and making the change is not an easy one. As I write this I’m only days away from the end of my challenge. It’s been surprinsgly easy and I haven’t actually missed meat much at all. The problem, for me, is that I’m constantly unsure of what to make for dinner. Breakfast is easy - oats or scrambled eggs. Lunch is simple too - avocado or eggs. Then I hit dinner time and I suddenly don’t know what to make. Also, I’m getting a bit tired of lentils. I’m half Mauritian and I’ve always loved lentils but now I find myself thinking, ‘enough already.’ I more than likely need to stop being so lazy and learn a few more delicious vegetarian meals which I’m sure over time will come easily.
Challenges and Success: 1. I was the only one going vegetarian at the house this month so I was always making two meals - one with meat and one without. While this works quite easily for some meals, it definitely makes it difficult for others. 2. Having a braai was a challenge. But after trying mushrooms stuffed with camembert and corn on the cob - I realised that I enjoyed this more than meat. 3. I suffer from low iron. I’m on the highest dosage of iron tablets. But it seems that meat is not the only source of iron a lot can be gained from vegetables. 4. Going out to eat. Thankfully I didn’t go out much this month. But from what I’ve heard from other vegetarians - the options at most restaurants can be quite dismal. This is something that needs to be addressed. Restaurants - a word of advice: Just because someone is vegetarian doesn’t mean they just want pasta with vegetables. Get creative! Have I changed? In a way I’ve realised that becoming vegetarian isn’t as hard as I thought. I’d have to change my mindset and I’d have to put up from some ridicule from certain friends and family. I’m still not sure where I’m going from here. For now I’ll probably try and be vegetarian as often as possible, and hopefully one day soon I’ll make the switch completely. There’s a lot of information out there and I have a lot to learn. I’m excited about this new journey! Don’t want to become a full time vegetarian - then try meat free Monday’s! (We’ll be going into more detail of that next month!)
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Roasted Butternut and Spinach Brown Rice Salad Serves: 4 | Prep time: 10 min | Cook time: 40 min This is the perfect rice salad for any season, simply because it can be served cold with a braai or hot during cooler months to accompany your roasts.
Ingredients
Heat the butter in a small saucepan and saute • 1 small butternut, peeled and chopped into the onion, celery, garlic and chili for a few minutes until onion is translucent. Set aside. small chunks • 15 ml olive oil When the butternut is done, transfer it to a • Salt and black pepper large mixing bowl together with the sautéed in• 4 tablespoons butter gredients. • 1 small brown onion, finely chopped • 2 stalks celery, finely chopped Add the chopped spinach and mix through. Add • 1 teaspoons crushed garlic the cooked rice and mix. • 2 birds eye chilli, finely chopped • 1 cup chopped spinach – raw Finish off with parsley and seasoning to taste. • 2 cups cooked brown rice – Tastic Natures Serve hot or cold. Brown Rice with Sun dried Tomato • A handful of chopped parsley I hope you guys are going to be hitting the grills • Seasoning this weekend. This is a perfect rice salad that it pretty easy to put together and tastes amazing. You can add your own twist to the original by adding raisins, nuts or even mushrooms to this Arrange the chopped butternut in an oven safe very versatile salad. roasting dish and drizzle with olive oil. By Anina’s Recipes Season and roast in the oven for about 40 min- www.aninas-recipes.com utes at 180 degrees Celsius until soft.
Method
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Rootbar
If you know me, you’ll know I’m a fan of Rootbar. So, naturally, I needed to know more. We chat to Collette...
What is the vision behind Rootbar? The vision behind Rootbar was to have something fresh in the Southern Suburbs! We have been juicing for years and would always have to drive into Cape Town for anything vaguely similar to what we were producing at home.
hind Rootbar. Bryan was my daughters personal trainer at Transfit gym. I would deliver him smoothies and juices on a regular basis and he would always give constructive feedback. We then got chatting and with his interest in nutrition and health and my knowledge on all that is natural we decided to do something together…. A Rootbar!
Bryan Walter and myself were the vision bewww.flatwhiteconcepts.com | Issue 29
TASTE I love the new space - tell us more. Rootbar opened in April this year and we were literally blown away by the positive response. People have been starved of fresh and clean and Rootbar ticked this box. We opened our doors and from day one feet have been walking through it! Our idea of a small juice and coffee shop had turned into a huge demand. We were operating out of a postage stamp space and the stress of clients waiting and staff trying to produce large quantities in such a small space made us decide that we had to think quick before clients actually got irritated. As it happened the shop next door to us was coming to the end of their lease and they were happy for us to take it over. It was a leap of faith but we did it! I think the new space is perfect now!
Your coffee - what beans do you use and who is your barista? As we were passionate about our juices and smoothies we wanted to include somebody on the coffee side that was equally passionate about their product. Truth Coffee ticked that box. They mix individually roasted single origins into beloved blends. Care, and empirical testing, and micro improvements are made each week. Although they do not consider themselves a 100% green company, they are the only roastery in the world roasting 100% on Bio-fuel. The passion behind their product comes shining through and we are a match made in heaven. Our baristas are trained by Truth at their roastery and so the pursuit to deliver a perfect coffee is maintained.
What is your most popular item?
Who cooks your delicious food and does it change every day? In our new space we have included a deli style salad bar. This is run by Candice Coles a Silwood trained chef. We do vary the salads on a day to day basis but the concept stays the same. You can choose 3 salads and a protein option to full your plate. We have kept our house favourites going ‌ the smashed avo, pesto and chicken wrap along with a veg option of roasted butternut and beetroot with baby spinach , smashed avo and feta‌ there really is something for everybody. For the not so hungry you can grab a slice of teff toast with one of our homemade nutbutters.
Tell me more about the detox juices? We offer detox options on our website. Our advice is not to rush into long periods of doing something that your body is not used to. Rather start with our juice till dinner option. This option is were you would collect 5 juices from us in the morning and have these throughout your day. Your evening meal could then be something light, possibly steamed veg or a soup.. Start off like this and get your body used to less meat and what ever other vices you may have!... Then you might look at a longer detox option which would be our 3 day detox. Here we offer a package of 1 ginger shot, 3 juices, a smoothie and lastly a nut milk as something of a reward at the end of your day.. The result is your skin starts to glow with all the hydration and nutrients that are packed into each bottle and you may also find your energy levels increase as the toxins from poor food choices start to decrease.
Visit:
Our menu includes juices, smoothies, coffees, a deli style salad bar. All the options are popular, 31 Dean Street, Newlands but on a hot summers day the demand for a deli- www.rootbar.co.za cious Choc Nut smoothie or a refreshing Sweet Green juice possibly will win the popularity stacks www.flatwhiteconcepts.com | Issue 29
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6 Steps to better coffee at home So you're thinking of becoming a home barista but you don't know where to start. You have a coffee percolator and a plunger but you can never seem to get it right. Your coffee is either bitter or strong or insipid. You're stuck between a rock and a hard place, you can't go back to instant but you can’t seem to master making really good coffee. Here are six basic steps to get better coffee at home without spending a fortune.
What does this mean in laymen terms? An inconsistent grind means an inconsistent extraction. Which means the smaller grounds will give off more flavours while the bigger grounds will give off less flavours. Step TWO - Don't overdose
Step ONE - Get a BURR grinder
Dose is simply - what is your coffee/water ratio? So think of it like making lemonade. If you put too much lemon in your lemonade, you're not going to taste much of anything else but lemon and your drink is going to be to sour. On the other hand if you don't put enough lemon you're going to get a weak and watery drink. So dose will determine if your coffee will be weak or strong. A good ratio for most methods is 1:15 so for every one gram of ground coffee, use 15 parts of water. You can adjust this recipe to suit your taste preference.
Freshly ground coffee is always better than preground coffee. Once coffee is ground it's aromas are released and begin to escape, which means the flavour runs away and the amazing aroma too. So once ground, coffee has about a 5 to 10 minute shelf life before it starts getting flat and stale. If you freshly grind your coffee just before you're about to use it, you catch all those Step THREE - Don't be late smells and flavours and get the maximum freshness out of your beans. So do yourself a favour and get a good burr grinder instead of a blade grinder. Think of a burr grinder as a bouncer at a club that will not allow anyone in who is not a certain size. Now think of a blade grinder as a bully at school who thinks he can hit everyone but there's always that clever kid who finds a way of escaping. With a burr grinder you always get consistent and equal grind size. www.flatwhiteconcepts.com | Issue 29
TASTE Time is another important factor when making coffee. The longer your coffee is in contact with the water, the more flavour is extracted. Think of it like this, when you pop a strip of gum in your mouth, you don't chew it for two minutes then spit it out as this would be a waste because theres still some flavours in the gum when you spit it out. On the other hand you won't chew it for eleven hours because usually by 3 hours, you've got all the flavour you could get out of the gum so by eleven hours you're you're just wasting your time and hurting your jaws. In the same way, if you plunge your coffee after a minute, you haven't extracted sufficient flavours thus making your coffee weak. If you put water in your coffee, go watch a 20 minute YouTube video and come back to extract your coffee, it would be over extracted thus making your coffee bitter. A good brew time is about four minutes. Step FOUR - Don't play with fire
Step FIVE - Be a clean freak
Coffee will always taste better when the apparatus used to make it is clean. No one ever wants to drink out of a dirty glass or eat off a dirty plate so why make coffee in a dirty machine. Plungers can be dismantled and cleaned with warm water and percolators should be cleaned at least once a week with descaler. Step SIX - Explore
Coffee is like cooking, everyone has their own recipe and there is no one set way of making something, so experiment. You can find thousands of methods to making coffee from high end home espresso machines to brewing coffee through a sock. So you find a brew method and ratio that best suits you. And please whatever you choose, use fresh coffee beans and fresh milk.
Don't use water straight from a kettle. Kettle water usually boils at about 100 degrees celsius which is way too hot for coffee. You can burn your coffee grounds and that's often the reason for bitter tasting coffee. This tip is mainly for French Press, Aeropress and Pour Over drinkers. Rather let your kettle boil, let it rest for between 2 - 5 minutes then use it. I've been experimenting with 85 degree water and my coffee is much By Chad Whitby sweeter and easier to enjoy. www.colombo.co.za www.flatwhiteconcepts.com | Issue 29
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Introducing: Nespresso Pixie Clips Reflect your own personality!
We were lucky enough to test out one of the latest Nespresso inventions - The Pixie Clips. This machine comes with a simple clipping system on the side which allows you to change the panels through an extensive range of interchangeable covers. As you all know, I’m a fan of coffee (who isn’t?) and while I enjoy a good cappuccino or an americano I don’t always have the time. Sometimes, I just want something that will give me great coffee at the touch of a button. I’m not a barista so while I sometimes make great cofee, I often also make terrible coffee. That’s what I enjoy most about Nespresso - great coffee each time. Pixie Clips comes complete with two pairs of exchangeable clips but a total of six others pairs of clips will be available from www.nespresso.com or from your local Boutique. Pop, Arty, Elegant or High-tech, choose your preference and style it your way – the possibilities are numerous! My personal favourite is the lemon neon which looks amazing in the kitchen. The Pixie machine features two programmable cup size buttons to deliver the perfect serving size of an Espresso or Lungo coffee. Furthermore, the foldable drip tray support accommodates differing cups for espresso and milk coffee lovers alike. Priced from R2150.00 www.nespresso.com www.flatwhiteconcepts.com | Issue 29
The world’s first cleaning capsules for Nespresso® and Nespresso® compatible coffee machines. • Extended lifespan of machine • Improved coffee flavour • Fast and easy cleaning • 100% safe and non-hazardous
www.caffenu.com
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CREATE
www.flatwhiteconcepts.com | Issue 29
CREATE
Small art for big people Vin d’Easel was created by Christine and Warren Bernard, a husband and wife team. Together they joined forces to create a project that’s all about art, photography, and having a bit of fun. They wanted to produce artwork that didn’t cost a fortune and that was small enough to display anywhere in the house or office. Great gift ideas for others or even yourself!
Get yours now! Visit www.vindeasel.com
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Photo Credit: Brendan Pieterse Media www.facebook.com/BrendanPieterseMedia
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CREATE
CREATE
We chat to Jaimi Shields, the lady behind the new Big Bay market
What made you decide to create a ing Vintage) and beautiful crafts for people to browse through and buy. We also had The Blue market on this side of the world? So Adrian and I were walking on Big Bay one day and I literally said to him, "Hey we need something in Blouberg, we always have to go into town or over the mountain. We have the sea and the lifestyle... so why not" - and when I looked up I was staring at Big Bay Surf Lifesaving Club and it all unfolded from there.
Sum up your market in one sentence
Haired Betty (a proudly South African/internationally published pin-up and co-owner of Catch 22 Beachside Grille & Bar) visit our market as well as local photographer Just A Surfer dude who snapped a few shots. Oh not to mention Toni who just swam and finished the English Channel swim in Dover just a week earlier. Celeb central I tell you! Feedback in general has been fantastic, Blouberg cannot wait for Market #2.
Somewhere where locals and families can chill, How often will you be hosting these relax and enjoy our beautiful view.
Tell me more abou the venue
markets?
Once a month on the last Wednesday of each month through Summer. Expect December to be shaken up a bit with a pre Christmas market and we will shut down from the 25th of December (no market on 30th) until the Jan Market.
The venue is owned by City of Cape Town and run by Big Bay Events. Debbie & Derrick are huge in the watersports, water safety and life saving industry in Cape Town. They run and host events in conjunction with our local music companies as well as international visitors like the Red Bull King What type of vendors do you have? Only the best food, food trucks, craft and clothof the Air. ing.
You had your first market on 30th September - How was the turn out and the How can people get involved? Trader applications are basically jammed for Ocoverall feedback for the first event?
tober already but all the info is on our website, I wish I could have counted the actual food traffi www.bigbaymarket.co.za as well as Facebook c, but we easily hit 400-500 visitors that evenwww.facebool.com/BigBayMarket (I Love Big ing. I mean what else do you expect from havBay Market) or email me on hello@bigbaymaring great food on offer, awesome music (by Rollket.co.za. www.flatwhiteconcepts.com | Issue 29
CREATE
I always get so excited when I meet other creative companies! Paper Snap does the most gorgeous designs. My personal favourites are Hairy Legs and Mr Bat. We chat to creatives Steve and Telri to find out more...
Tell me more about the concept be- Neat and Pitifully Sad), all prints available on our online shop. hind Paper Snap Studio Hi, we are Steve and Telri and we started Paper Jet Design in 2010 as an after work creative project. We wanted to do some fun stuff, working as graphic designers for other companies did not present the creativity we desired. In 2014 we registered as a company, but our name (Paper Jet) was already taken, so the next available name of our 4 choices for the CIPC was; Paper Snap Studio. We really like our new name as it presents our love of paper products and it references our favourite printing method; screen printing. We love to create paper products and screen print them ourself, this past year we have been working on two print ranges (Super
Describe Paper Snap in a sentence? With Paper Snap we try to create clean and simple design perfectly executed and fun, colourful (even quirky) illustrations.
Who are the masterminds behind the company? So for now we are still a small team, mostly the two of us and if needed a freelancer. Steve does all the digital work, design and illustration. Telri does admin, print design and illustration.
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CREATE Steve likes bicycles, real Liege waffels, playing school, but not Freehand old school), but would soccer and our cats, Pika and Miles. Steve dis- love to try them out for their cool drawing abililikes rude/loud people, phone thieves, back seat ties. drivers and bad coffee. Telri likes raspberries, bad horror movies, cat hair on cats, good murder mystery books and dreams of living in Amsterdam. Telri dislikes minibus taxis, cat hair on black pants, car guards and people who hurt animals/people who own pellet guns.
Coffee drinkers?
Steve loves coffee and drinks about 4 a day. He grinds beans for a fresh cup, whenever he wants a good cup of coffee. Telri is a rooibos only drinker and loves a red cappuccino when she can find one. We just moved to Maboneng and you will Tell me more about some of the pro- now find us hanging out at Grain (delicious coffee and food!) and Origin for a tasty drink. We jects you've been involved in. also still love venturing back to our old hood and One of our favourite’s was a job for the Yellow having coffee with clients at Wolves Café or VooBird Project where we designed/illustrated a doo Lilly. holiday card and then hand addressed them to some of our most beloved bands. To think that FOLLOW: someone who most likely would never come to SA, actually holding a card we made – priceless. Instagram and twitter: @papersnapstudio This year we worked on the layout design for an Website: www.papersnap.co.za interiors book, that we self-published for the client. The book was specially commissioned as a present for his wife about the homes she made/ built through their lifetime, what an amazing gift! We also created in September a boardgame design for the Ecomobility Festival taking place in Sandton this month. The boardgame is called ‘The Sandton Scamper’ and to go play it, just visit ‘Our History of Transport’ exhibition next to the Michelangelo hotel. There are so many projects we get excited about, from very small to quite big, but we always try to create good solid work for each project!
What design tools do you use? All our illustrations start with pencil and paper. Then we scan the final drawing and we complete the illustration in Adobe Illustrator. This year we loved using found textures in our illustrations, for our print exhibition, Pitifully Sad, we went around our house tracing textures off walls, tiles, curtains, wood furniture and pillows. We have not worked with tablets before (we are old www.flatwhiteconcepts.com | Issue 29
We chat to..
CREATE
Win!!!
See competitions page for more.
Tell us more about Cotoon Candi
What are CReATE boxes?
Cotton Candi began organically with T'neal Coopers love of crafty, creative things. She is a creative entrepreneur at heart, and has a long history of making and selling beautiful products. When washi tape was a new kid on the block in SA in 2012, she was one of the first people in the country to bring it in the and so the scope of the business expanded‌ little did she know that Francesca was doing exactly the same and what could be a hefty rivalry turned into a great partnership, they realized that together they could go further. Small in size but large of heart and vision, Cotton Candi’s purpose is to identify and supply products, content and services that inspire creativity. Cotton Candi is at the early stages of a journey to enable people from all walks of life to be inspired and enabled to get creative, whether in word, thought or deed and as a consequence, reconnect with themselves and their loved ones in meaningful ways. The business wouldn't be where it is today if it wasn't for the incredible Leandra who adds that beautiful touch to all our parcels going out and is the queen of operations and customer relations. We also appreciate the part time help we get from Grace, Charlton and Miranda. Many hands do make light work!
CReATE is our creative subscription box, which offers 4 contemporary crafts, beautifully packaged with illustrated guidelines, delivered to your door each month. We aspire towards the trend of slowing things down and going back to basics in how we live. We envisioned CReATE as an opportunity for families to spend quality, hands on interactive time together through the CReATE activities, without the mission for the parents of having to source all the bits and bobs. For clear guidelines on how it works, you can consult our FAQ' s on our website: cottoncandi.co.za/create/
Most popular products? Washi tape is always popular, once you are a washi fan, you can never have enough and new designs and colors are always coming in!
Coffee? Most definitely!! All of us need our coffee to function to the full! As we are based in Marina da Gama, we often go to Sostanza in Lakeside for coffee chats.
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Encourage your teens and tweens to get creating with CReATE, a monthly creative subscription box by Cotton Candi. Each month a beautiful box full of contemporary crafts will be delivered to your door - full of supplies and step-by-step instructions to complete four craft projects. You can order one trial box for R295 (incl. delivery) or subscribe to a 3, 6 or 12 month subscription. For more info visit www.cottoncandi.co.za/create
www.cottoncandi.co.za | 0849647821 | create@cottoncandi.co.za www.flatwhiteconcepts.com | Issue 28
CREATE
“Good design is as little design as possible. Less, but better.” – Dieter Rams We chat to the lovely people behind Krafisan!
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CREATE Tell us more about Krafisan
sory, 1m and 2m wire photo display lines and a square solid ash wood polaroid frame. Our very Kraftisan was originally established by Lucas popular Kraftisan laptop stand is also available Adams, in 2012, providing custom fabrication again, together with a new smaller version of services. The brand has been re-launched in the puzzle shaped cork pin boards. 2015 to focus solely on offering its own line of minimalist, handcrafted interior goods. What is the main focus/idea
Your products - who creates/ sources/provides them?
behind Kraftisan?
Our focus is on accessible local design. Creating quality handcrafted interior goods, that’s not Our Woodstock based workshop is involved in only aesthetically pleasing, but also affordable every step of the manufacture process when to the greater audience. it comes to the sourcing and processing of raw materials, and it also serves as an assem- Coffee? bly point. We utilize only local suppliers and we’re committed to using more environmen- We basically run on Deluxe Coffee! www.deluxtally friendly materials where possible. The first ecoffeeworks.co.za range of new products includes a single polaroid holder which is the perfect work desk acces- www.kraftisan.co.za
DISCOVER
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DISCOVER
Jump around!
There has been a lot of trampoline talk recently, with everyone talking about this new indoor trampoline park that’s suddenly taken South Africa by storm. ‘What a work out, I was exhausted,’ I heard people say. I couldn’t imagine how jumping on a trampoline could be much of a work out, and so I decided to go check it out for myself. Truthfully, though, I just wanted to be a kid again. I remember the days when I would jump on the trampoline so much that when I went to sleep at night I would feel as if I was still bouncing.
Jump Around, in Paarden Eiland, offers a variety of activities in the trampoline park. You can play soccer, jump in the foam pit, do a jump fit class, play dodgeball, play basketball or simply free jump. I chose to do a jump fit class for my first time - and while I thought it might be a challenge I didn’t think it would be all that hard. There were five of us, including the instructor, and we each got assigned our own trampoline to use. I remember looking at the clock and feeling shocked that it was only 7 minutes into the class - because in just those 7 minutes I was already exhausted. The instructor (who seemed fearless on the trampolines) had us doing star jumps, push ups, squats, you name it. After 45 minutes we were all drenched. This was better than any work out that I had ever experienced. Not only that but it was fun. With my remaining 15 minutes I went for a few jumps in the foam pit - I mean look at the picture, how can you resist jumping into that?! The next day my entire body was in pain. I had assumed that just my legs would be sore but instead I was sore everywhere. This is my kind of work out - because you’re having fun and seeing the results. I’m definitely booking myself in for
another class soon. I highly recommend this! From their website: Whether you are into extreme sports, family fun or simply want to get fit, Jump Around has something for everyone. Bouncing fun for adults, teens and kiddies. Step through the doors and prepare to defy gravity as you bounce from wall to wall across 50 interconnected trampolines in our “Free Jump” zone. “Slam dunk” like Michael Jordan on one of our basketball lanes from superhuman heights. Got a competitive streak? Jump across to one of our “Dodgeball courts” and let the games begin. Dodgeball on trampolines brings a whole new dimension to the game giving you another dimensions to dodge that ball. Practice your shooting skills against the goalie with a vertical advantage on the “Soccer Pitch” Practice your aerial skills and flip your way into the “Foam Pit”. Enjoy the freedom of flight landing into a pit of 7000 foam cubes. The Pit is suspended by a trampoline for your safety - soft landing guaranteed. So test your limits in the skies and be vertically surprised. Don’t fancy Jumping Around? Watch your children Jump Around whilst you relax with a cup of coffee or a bite to eat from the viewing platform. www.jumparound.co.za
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DISCOVER
www.flatwhiteconcepts.com | Issue 29
DISCOVER
Walking the dogs at The Lucky Lucy Foundation I’m an animal lover - almost prefer them to humans to be honest. I can’t have a dog of my own (small flat) but that doesn’t mean I can’t find a way to still have them in my life. I’m a huge fan of The Lucky Lucy Foundation - who currently have around 180 dogs in their premises. They are a registered non-profit organization that help the severely neglected and abused township and street animals. On Saturday we decided to visit them and volunteer to take some dogs for a walk. Anyone can do this - you just need to pitch up in the morning. The workers are incredible with the dogs and because we were new they showed us exactly which route to take and how to walk the dogs properly. With a place as big as this, there is a lot of etiquette and rules involved in making sure that the dogs are constantly in a safe environment. You can walk as little or as many dogs as possible in the morning, and we were lucky enough to do three walks with three different dogs each. What beautiful animals! It doesn’t take much to walk the dogs - and yet you are making a huge difference in their lives. So if you are free on any given Saturday please remember to visit them! If you can’t then there are still a lot of other ways to get involved, and without the help and donations of the public this place wouldn’t be able to run and the animals would be back on the street! Please www.luckylucy.org and see how you can get involved!
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DISCOVER
LIVE MORE
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DISCOVER
Brookside Admin Brackenfell Expert Bookkeepers and Tax Practitioners 021 - 828 2119 www.brookside.co.za www.flatwhiteconcepts.com | Issue 29 tanya@brookside.co.za
WIN
Time to win some competitions! Winners announced 25 November 2015 unless stated otherwise
www.flatwhiteconcepts.com | Issue 29
WIN
1
win a cAPPUCCINO FOR YOU AND A FRIEND AT MORGAN’S - BLOUBERG. How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Morgan’s
www.morgans.co.za
2 win a R250 VOUCHER to use at salushi How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Salushi
www.salushi.com
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WIN
3
WIN A CReATE BOX FROM COTTON CANDI How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Cotton Candi
For an extra entry LIKE their page on Facebook: https://www.facebook.com/cotton.candi.za CReATE is a creative subscription box, which offers 4 contemporary crafts, beautifully packaged with illustrated guidelines, delivered to your door each month. Cotton Candi aims to inspire and enable creativity, and hence CReATE was created! The vision behind CReATE grew from the desire to inspire tweens, teens and adults to get creating and engaging with different materials in new, functional ways. Your CReATions can also be used as unique handmade gifts for friends and family. www.cottoncandi.co.za
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4
Finall y, a c ompet it ion f or ONLY Dur ban f o lks:
WIN
WIN TWO BAGS OF COFFEE (250G) AND A LOYALTY CARD FROM COLOMBO COFFEE & TEA and the factory cafe. How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: Colombo
www.colombo.co.za www.factorycafe.co.za Must be able to collect from Colombo 369 Magwaza Maphalala (Gale St), Durban.
5 WIN a R200 gift voucher to use at the creamerY How to enter: Email your full name to christine@flatwhiteconcepts.com with the subject line: The Creamery
www.thecreamery.co.za Voucher to be collected from the Salt River branch, Cape Town.
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6
WIN
win a MONTH’s worth of morning coffee at The LARDER. T’s & c’s apply. Hey coffee lovers… The Larder take-away cups were lucky enough to receive a make over! Check out our before and after photos! This month, you can win with The Larder and Flat White Concepts – show us your before and after pics… that is, before your coffee and after your coffee. Upload your pics to social media, tag us on either Instagram, Twitter or Facebook and you could win a month’s supply of take away coffees from The Larder!
For an extra entry, make sure your ‘after pic’ is with a Larder take away cup! Competition ends 30 November 2015. INSTAGRAM: @praisethelarder / @flatwhitepics FACEBOOK: thelarderZA / FlatWhiteConcepts TWITTER: thelarderZA / FW_Concepts Competition ends 30 November 2015. Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 1961 5 Grove Building, Grove Avenue, Claremont | 021 - 671 1958
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WIN TASTE Our NEW Coffee Academy Officially Open! We offer the following exciting courses: • Team building • Beginners Workshop • Start your own coffee shop • One on One training
Kindly contact us for more information: www.mischu.co.za | info@mischu.co.za 85awww.flatwhiteconcepts.com Regent Road, SeaIssue Point www.flatwhiteconcepts.com||Issue 19 29 20 www.flatwhiteconcepts.com | Issue 20
THE END
Do you want to advertise with us? Email Christine on christine@flatwhiteconcepts.com
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