Issue 4 August 2013

AUgust 2013 Issue 4

Taste | Create | Discover

www.flatwhiteconcepts.com | Issue 4

ED’S NOTE

I love working for Flat White Magazine because I have met the most incredible people along the way. I have connected with a lot of foodies, a lot of coffee addicts and many many creative souls. One such person is the very talented Martinus van Tee, Illustrator and Carica-turist who created the picture of me above. My original picture was me holding wine but he knew well enough to change this to coffee! Please see page 16, under the Create section to find out more about him!

We’ve had a lot of fun creating this issue! I was also fortunate enough to visit one of my all time favourite coffee shops again, Origin! See page 4!

Thanks again for all your support. Go on, have some cof-fee and enjoy the read.

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

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

Yours in Coffee,

ChristineWebsite: www.flatwhiteconcepts.comEmail: [email protected]

Follow us on Facebook

www.facebook.com/FlatWhiteConcepts

Follow us on Twitter

@FW_Concepts

https://twitter.com/FW_Concepts


CONTENTS

TASTEOrigin Coffee

JHB’s Top 10 Coffee ShopsTwisty Cheesy Tuna Mayo Recipe

The Birth of Cool

CREATEThis is Me

Q&A with Martinus van TeeSocial Media and Photography

DISCOVERPeter’s House

We all Scream for Ice CreamThe Old Potter’s Inn

Book Reviews

DIRECTORYCool Companies

COMPETITIONSWin Win Win!

Captain Cappuccino recommends the Cortado!

TASTE

THE ARTISAN ROASTERS OF AFRICA

By Chrisine Bernard

I’ve been living in Cape Town now for five months. When I first arrived here I knew nothing about the local coffee shops or quite frankly how big the coffee culture here had grown. A friend of mine fetched me one day and said ‘right, where do you want to go for coffee?’. I shrugged and asked her to decide. After all, I didn’t even know my own area yet, let alone all the coffee nooks in this big city. She looked at me frankly and said ‘there are so many coffee shops here that you’ll soon discover, and often it’s hard to find one firm favourite. However I’m going to take you to the one that I love the most, and one that so far no other coffee shop has managed to top for me’. She took me to Origin.

How lucky that THIS was my first experience of coffee in Cape Town. I remember ordering a Cortado because one of the waiters told me this would suit me perfectly if I loved Flat Whites and Cappuccinos but didn’t like anything too milky. Ah, how right they were. The problem with start-ing off this good, though, was that I now meas-ure all my coffee against this. It was, in all hon-esty, PERFECT.

I have since been back numerous times and each time I call the waiter and ask them to recom-mend a blend for me. Each time I have to order myself a second cup!

They explain it perfectly on their website:

We call ourselves “the artisan roasters of Africa” because we emphasize a hands-on mastery of all the aspects of coffee crafting - from the care-ful selection of our green beans, to the precise roasting, blending, grinding and pouring of the coffee.By giving credence to the artisans of this world, we hark back to a pre-industrial, pre-mass pro-duced era when artisans took immense pride in their vocations, and superb quality was taken as a given. Every link in our coffee chain has been painstakingly forged with the same passion, pa-tience and pride in our craft. And this commit-ment doesn’t end at our door; wherever Origin is poured, you’ll know that it’s safe to drink the cof-fee. It will always be freshly roasted, ground, and poured to perfection by an Origin-trained barista. Take the time to visit us at Origin Headquarters in Cape Town and get the full experience. You can meet the artisans, watch the roasting, sit in on a cupping session, and get to taste the coffee while it’s still fresh..

Please go taste this coffee for yourself. And while you’re at it indulge in some of their food. The en-tire Origin experience is so worth it.

Visit them at 28 Hudson Street, De Waterkant.www.originroasting.co.za


Amidst the hustle and bustle of Johannesburg there thrives a culture of artisan coffee makers. Serving up great coffee, matched perfectly with delectable treats, these coffee shops are definitely lending to a new wave of workspace and brunch experiences.

Father Coffee ~ Corner Juta Street & De Beer Street, BraamfonteinThis street-side coffee shop has a secret blend they are not willing to part with, and I don’t blame them. Their coffee is absolutely delicious! Father Coffee is a perfect fit in the up and coming suburb of Braamies, and attracts local businessmen, stu-dents and creatives. With only a small selection of eats and seating space, Father Coffee is your best grab and go option if you are in the area.www.fathercoffee.co.za

Doubleshot Coffee & Tea ~ Corner Juta Street & Melle Street, BraamfonteinAnother Braamfontein hotspot, this corner cafe is best utilised with a double shot flat white and one of their baked goods. Sit along the bar counter and watch the hum drum of inner city life, while tak-ing in the special aroma of roasting coffee. You can also select your favourite bean and take this supe-rior coffee experience home with you. www.doubleshot.co.za

Bean There ~ 44 Stanley Avenue, MilparkWhen you need a bit of bohemia in your life 44 Stanley Road is the place for you to go. This en-closed web of design, decor and deliciousness is two streets up from Empire Road, and when the sun is out it is possibly the greatest escape from any hum of traffic or busyness. Spend your next morning outing at Bean There with a cup of coffee and a book in hand. Their fair-trade coffee is rich in flavour and their coffee shop is a relaxed space where you can take some well earned time out. www.beanthere.co.za

Wolves ~ 3 Corlett Drive, IllovoOreo cupcakes sound good to you? Wolves is a trendy Illovo cafe where you can grab a cup of cof-fee and a slice of cake, or you can sit down and have a hearty plateful of eggs and bacon. Their

trendy vibe, mismatched decor and friendly staff are all part of what makes Wolves a Top 10 spot! www.wolves.co.za

Vovo Telo ~ Cobbles Centre, 4th Avenue, ParkhurstFrothy cappuccinos, amazing food and I haven’t even mentioned their bakery yet. Saturday morn-ings you will definitely have to put your name on a waiting list but it is worth it. Choose from any of their buttery pastries to match your coffee and sim-ply enjoy. Vovo Telo is located all around Joburg, so to find your nearest bakery indulgence visit www.vovotelo.com

Velo ~ 85 Juta Street, BraamfonteinArt gallery come coffee shop, Velo is a truly unique space in Joburg. Serving Tribecca coffee to accom-pany their assortment of cakes and pastries, this coffee shop is nestled in the heart of up and com-ing Braamfontein. Sit out in the sunny courtyard or inside amongst the art, and who knows, you may just leave with more than just that coffee taste. www.lovevelo.co.za

Joburg’s Top 10 Coffee Shops


TASTEMotherland ~ Dunkeld Centre, Craighall Park & The Zone Shopping Centre, Rosebank Starting up in Joburg, the owners of this coffee shop dream of seeing Motherland around the country. Using a blend of Bean There coffee, Motherland is an upbeat coffee shop which caters to the on the go lifestyle of Joburg. A must try is their cheese-cake; it goes so well with a single shot cappuccino. www.motherlandcoffee.com

4th Avenue Coffee Roasters ~ Corner 11th Street & 4th Avenue, ParkhurstWonderfully eccentric with its giant pink coffee roaster and biscuit jars aplenty; 4th Avenue Coffee

Roasters fits so well into the vibe of this road. This caffeine fix will certainly leave you wanting more and I can also recommend the Rooibos cappuc-cino, always served with a great dollop of honey. If you are not up for a cuppa then why not buy a bag of beans, freshly packaged while you wait. www.4thavenuecoffee.co.za

Warm & Glad ~ Albans Square, 357 Jan Smuts Av-enue, Craighall ParkFood, Media, Culture and Coffee is what these guys live by. With stock of Deluxe Coffeeworks beans, Warm & Glad is fast becoming a favourite (espe-cially when every sip of your flat white leaves you with the taste of Lindt dark chocolate - true story). Sit on the comfy couches or at the coffee bar and enjoy a slice of carrot cake while listening to the vi-nyl of choice playing in the background. A pleasant place to spend a morning out of the office. www.warmandglad.com

The Whippet ~ 34 7th Street, LindenThis trendy Linden coffee shop is named after the breed of dog, The Whippet. But not only are they known for this animal loving attribute, these entre-preneurs are striving to change the coffee shop in-dustry by creating a love for neighbour goods and incorporating bakers, butchers and roasters into one space. Coffee, tea, baked goods, preserves, and fudge are a few things to look out for when you visit. Side note: the caramel fudge is to die for! www.thewhippet.co.za

All worth a visit, and all uniquely creative while offering a taste experience true to their origins. It’s been fun compiling these lists of Top 10 Coffee Shops and I’d love to hear about your favourite coffee shop so I can try it out myself. Let me know on Facebook or post a message on the blog.

*Coffey and Cake is a blog written by freelance writer/blogger Pippa Rowney, and delves into the delicious world of coffee, cafes, sweet treats and the good things in life. LIKE the Facebook page to find your next coffee fix (www.facebook.com/cof-feyandcake) or follow the blog www.coffeyand-cake.blogspot.com


TASTE

Our carefully selected farm products are all grown locally

for you in the Western Cape. Our animals are free run and handling

of produce is kept to a minimum.

We deliver to your home!021 - 683 5216 | 082 786 5123 | 082 408 0556

[email protected]

shop online at www.simplywholesome.co.za

Started 5 years ago and now supporting 18 local

and ethical farmers


TASTE

I’m sure most of us have some recollection of tuna mayonnaise sandwiches from our childhood, and I’m sure some of them we’d rather forget!

I’d like to think of this as a grown-up version of a school standard - and the addition of cheese makes anything and everything better, I believe! I served this on sliced baguettes, but it’s equally good on toast. I’m not including quantities below, I believe everything in this should be to taste.

Ingredients:tin tuna (I use the one in brine / salt water, drained)mayonnaise little lemon juicefinely chopped peppadews

fresh coriandersambal oelek (a Thai chilli paste)salt and pepper to tastebread / baguette of your choice

Method:Quite simply, mix everything together in a bowl, and spread onto your choice of bread! I topped mine with a bit of grated cheddar for added yum-miness.

By The Gorgeous [email protected] Twitter: @GorgeousBlogwww.thegorgeousgourmet.co.za

Twisty Cheesy Tuna Mayo

Side note: I’ve tried this and it’s simply delicious!


In my article in Issue 3 there was a quote that stuck. It was Jake Easton of Tribe Coffee who said; “The Flat White is considered the marker for 3rd wave coffee professionals. If you’re serious about coffee and do not serve a Flat White you’re not consid-ered serious about the revolution we’ve embarked upon.”

Naturally as a coffee roaster there are a few things that stick out in his words, which make for a very heavy statement. Firstly, he brings up this concept of 3rd wave coffee and secondly he refers to it as a revolution.

Every so often you hear the term being thrown around amongst the coffee geeks of Cape Town and very often patrons smile and nod as the con-cept is beyond them. What follows in this article is an attempt to explore the concept of 3rd wave coffee. It is an exploration of my own thoughts and reflections on the subject without necessarily eval-uating it.

3rd wave coffee is associated with what we know as specialty coffee. The term specialty coffee was termed by Erna Knutsen, a Norwegian immigrant to America. She used the term in an issue of Tea & Coffee Trade Journal in 1974 to describe coffee beans which are grown and selected for the best flavour as opposed coffee which is merely grown as a commodity.

Three coffee movements have influenced the contemporary understanding of specialty coffee.

These are 1st wave, 2nd wave and 3rd wave coffee.

1st wave coffee is typically what you experience in your local supermarket. They are the mass produc-ers of coffee whose single goal is to sell as much of it as possible.

1st wave coffee introduced the packaging we are used to and the concept of pre-ground coffee.

2nd wave coffee turned to the wine industry for in-spiration and was primarily artisan driven. The 2nd wave philosophy was to present coffee as an artisa-nal craft rather than a commodity. The 2nd wavers set up Roasteries and Espresso bars to showcase their craft.

Starbucks, although unfamiliar to most South Afri-cans, is a good example of the emergence of 2nd wave coffee as an attempt to distinguish coffee as an artisanal trade. They invented their own lan-guage and the idea of a coffee shop as a ‘3rd place,’ a place that is built on community (See “Our 3rd Place in Issue 1).

The idea was to create a culture with its own lan-guage around coffee where people could find a sense of identity.

Even though Starbucks does not operate in South Africa you cannot deny that it has had a significant influence in local establishments such as Seattle Coffee and Vida e Café.

TASTE

The Birth of Cool

TASTE3rd wave coffee is a reaction to the 2nd wave. Even though 2nd wave coffee introduced coffee as an artisanal trade, 3rd wavers have felt that it has created a fairly automated espresso system where the goal is for a customer to walk in, order and exit with the beverage of their choice within the short-est amount of time.

Here enters the revolution. 3rd wavers attempt to build on the experience that seems to have been lost in the 2nd wave.

The 3rd wavers introduced the idea of the Baris-ta; the artists who bring back art into artisan. The Barista seeks to bridge the gap between the con-sumer and the roaster. Coffee roasters are often like mad professors in their ivory towers hardly seen or heard from due to their lack of social skills. When they speak, they speak a language rife with academic coffee jargon such as washed coffee, sundried coffee, exothermic reactions, endother-mic reactions, 1st crack, 2nd crack and so forth.

Coffee roasters wax lyrical about waiting for the perfect ambient temperature in the light of a full moon with unicorns dancing around to produce the perfect roast and the customers are left there thinking, “huh?”

This could be why 3rd wave coffee personified the idea of the Barista. They are the ones that attempt to bridge the gap between consumer and roaster carefully crating every cup of coffee with coffee stained hands and charming the public with charis-ma while carefully inserting a jargon or two. They have made coffee cool and the customer has gone from ‘huh’ to ‘ooohhh’.

The goal of 3rd wave coffee is to create a very high experience and appreciation of coffee, which is why it may be pushing boundaries to create certain markers, like the Flat White, that seek to clearly dif-ferentiate it from the rest of the coffee world.

Have my observations been accurate? Is 3rd wave coffee a good or bad thing? Or is it even neces-sary? Next month I talk to some of the revolution-aries with their coffee stained hands and dig a little deeper into understanding this situation.

By Carl Anthony Badenhorst

By Carl Anthony Badenhorstwww.blueberrynotes.co.zaTwitter: @carlbadenhorst

My name is Carl Anthony Badenhorst and I am a freelance writer specialising in topics pertaining to coffee, culture, creative industries, education, learning,

and anything I find interesting.

You can read some of my work at www.blueberrynotes.co.zaEmail me at [email protected] to discuss your writing needs.


We asked you:How often do you eat out?

TASTE

Never1%

8%

18%

62%

10%

1%

Once a Month

Twice a Month

Three Times a Month

Four Times a Month

Over Four Times a Month+


Warren Bernard

www.flatwhitephotos.com

[email protected]

Over Four Times a Month

CREATE

Amy Hertzog's Knit to Flatter book grew out of a series of blog posts she wrote about how to choose and adjust knit-ting patterns. She dis-cussed lengths,widths and proportions, illus-trating each point with photographs.

What made the series different, and more helpful, was that she showed unflattering choices as well as good ones. I followed the blog posts from the be-ginning, and bought the book as soon as I could (http://www.amyher-zogdesigns.com/knit-to-flatter/)

In the book she instructs you to take a photo of

yourself, and draw lines on it to determine your ba-sic shape. This is harder than it seems. (And in case you think I'm exaggerating, the Ravelry forum is full of people posting photos of themselves and asking for help in determining their shape.)

It's quite difficult to look at yourself properly, to not be distracted by your face, your hair, your odd-ly-shaped knees. Possibly it helps to do this over a few days. Eventually the oddness wears off and you can see that yes, that is you.

I took it a step further, and traced around the photo to make a line drawing of myself (to scale: 16,5cm high*). I printed out a ton of them, and started drawing different clothes on them.And finally I understand why long skirts make me feel like a little walking hut. Then I drew some dresses I've been thinking of sewing.

This Is Me



CREATE


I even dove into my Pinterest boards and drew some of my favourite pinned outfits.

This might look like a lot of frivolous work. But I'd rather spend an afternoon drawing next to the heater with a cup of tea, and a puppy asleep at

my feet, than wandering through shopping malls, trying on clothes in badly-lit changing rooms, and coming home with nothing to show for my time. I'd rather spend a bit of time drawing than waste a whole day making a dress that, although fitted and of a gorgeous fabric, makes me feel clumsy and sloppy.

*Drawing to scale means that I can take meas-urements from the drawing and compare it to the schematic of a knitting pattern. I can also draw a schematic to scale, and overlay it on the drawing to get a sense of where things might need to be adjusted.

By Jesse Breytenbachhttp://jezzeblog.blogspot.com/


CREATE


CREATE

ABOUTI'm a caricaturist, and illustrator and I specialise in live caricaturing at events, corporates, and wed-dings. The crowds get entertained by seeing their friends and family get drawn, and also get to take home their own caricatures as a personal gift. I got started doing caricatures by drawing my teachers in high school when I was about 15 so my dad, who is also a caricaturist, took me to a corporate gig where he was sketching at, and kind of threw me in the deep end. I took to live caricaturing immedi-ately, and so my career was started.

FIRST CARICATUREI think the first caricature I drew was probably of my dad, which basically consisted of circles. He got me back by emphasizing my Bugs Bunny teeth and stick out ears in a revenge caricature.

SELF CARICATUREI have a caricature of myself on my business card, not to be mistaken for the chimp on the other side, which also bears a strong resemblance.

Q&A with Martinus van Tee


PREFERENCEThe caricatures and illustrations that I do feed into each other. The more I caricature, the more refer-ence I have for future illustrations, and the more I illustrate, the more I learn to stylise my caricatures. I often use amalgam faces of people I have drawn as caricatures to create new characters for my il-lustration work.

REACTIONSMost people who sit for a caricature know what to expect, and are good sports, but you do occasion-ally get a person who gets offended. The good thing about live caricatures is that if they are offended, there is always a crowd of friends, colleagues or family laughing hysterically about how much the caricature captures their looks and personality. It's hard to argue with a group of laughing acquaint-ances. Having said that, I never go out to be cruel. For me the ideal caricatures are stylised and funny. Cruelty definitely has a place in caricature, but it's not my scene.

HARDEST FEATUREI don't find that there is a more difficult feature than others, but what I do find is that some people are more difficult to draw than others. Conversely some folks are already walking caricatures, and they are always the most fun to draw.

LATEST PROJECTSI have recently designed all the caricatures for the 702 Voices competition, I designed a wild dog mas-

cot for Sure Travel, and apart from the live carica-turing and illustration work, I have been working on my own animated short films. (Found on my website on the animation tab)

FUTURE ENDEAVORSI am currently expanding the wedding caricaturist aspect of the business, and I am keen to do more and more animation work. I also do a tiny bit of voice-over work, and mainly voice the characters in my animated cartoons. I would love to get into voice overs so I have an outlet other than just ir-ritating my friends with impressions of celebrities.

FAVOURITE ARTISTThere are hundreds, but I think the artist who in-spires me most would be Dr Seuss. His style was completely unique, and he was funny and crea-tive and could get a message across without being preachy or corny. A true genius.

MUSICI love listening to old blues musicians like Blind Wil-lie McTell, and LeadBelly, but I also have a some-what guilty pleasure of listening to the Ricky Ger-vais show podcast.

http://martinusillustration.blogspot.com/http://caricature-a-day.blogspot.com/


CREATE

Social Media and Photography - They’re married you know ;)

In the wake of small businesses cottoning on to the importance of social media presence for market-ing their business, many then question, what do I post? Or what do I post about? Without giving away too many secrets about the trade since social media is my game now (little evil laugh), I thought I would enlighten those smart and eager marketers out there just what social media can do for you. With the right content of course. When I say content I mean the things you post about. Instagram is a huge tool in documenting the here and now but what about the real, foundation, brand type stuff. Well this is where content crea-tion comes about. I will give one thing away here, you need to keep it personal and interesting.

As many of the readers now know, my husband, Adrian Shields is a wedding and portrait Photog-

rapher. This means I can abuse his talents to assist my social media clients with the success of their Facebook Page. How? Well two minds are always better than one, and after some thought and brain-storming the This is Me shoot was born.

This Photo-shoot is geared at creating an aware-ness of who you are and what you do, this valuable content is then usable on all your online platforms, from your website, to blog and of course Face-book. It is called FACE-book after all. You need to show your face.

I am going to use three examples of how a shoot can change everything and create a feel to what-ever you are about. One of our very first subjects was Debbie, we have come to know Debbie more and more intimately


over the last few years and the other day I asked her how her This is Me shoot (then un-named) made her see herself and her life in a new light. You see Debs has been suffering the loss of infertil-ity for many years now and as the years limped on, where she found the space between her arms felt emptier and emptier, she felt the need to fill her life with rediscovery instead of pain and sadness. Little did we know, that the few hours we spent with her would mean the world to Debs and her self-discovery. Her family were amazed by her brav-ery in taking on the task of being a "model" for the day, her husband in love with her courage to face a fear of shyness in the face and we were touched that we were chosen to Photograph this important step in her life. Debbie has now completed a short book on her struggles trying to have a baby, ran the comrades this year and has completed a Get Fit challenge!

Another example is Keynote Speaker and Social Media Coach as well as CEO of DigitLab, Mike Saun-ders. Mike is invited and travels South Africa helping people understand the connection between tech-nology and people who live on the other side of it, your target market. His This is Me shoot was done at a local hotel where we photographed him smart, relaxed and even jovial and happy. Again Mike un-

derstands the connection between what you do online and how people will perceive the service or product you are trying to sell. Connecting with him is the first step toward a thriving business and for Adrian and myself, personal enrichment from the knowledge he shared with us that day is something we will never forget. So in this particular instance we have a high-profile professional who believes in the correct kind of content for his online portfolio and marketing in order to stay present in the minds of his clients. I think if you asked him he would tell you even more amazing things about the online world around you!

My last and final example is a girl named Lindy who owns Labola Weddings, a flower, decor and hiring professional in Kloof, Durban. Lindy understands the importance of social media and how it conveys her style, progression in her field and personal-ity as a wedding decorator and event coordinator. Lindy's shoot took place in her studio where we photographed her interacting with her staff, creat-ing bouquets and just having a good laugh with us over a glass of wine, exactly the way she acts eve-ryday with her clients. Her shoot targeted her mar-ket, educating them that although her brand name "Labola" is a well known concept of weddings, that is not just a name, but that it is backed by a helpful,

CREATEsmiley, creative person ready to create your dream event.

Maybe you will ask yourself the questions, (1) how well will people get to know me by the im-ages I post (2) how can I convey that to my clients through photographs (- a picture says a thousands words, instead of a thousand words say nothing) (3) does my current content help them recognize the amazing product I am offering's worth? All of these are valid questions with very easy answers. Good content, is like good milkshake, it brings the boys to the yard, by that I mean - if you have in-teresting, enlightening, positive and meaningful content, your clients will subscribe to your page long after the service date and keep coming back for more!

So, maybe you should do a This is Me shoot?

by Jaimi Shields


DESIGN

www.skrif.co.za

www.skrif.co.zawww.skrif.co.za


www.skrif.co.za

www.skrif.co.za


WWW.SKRIF.CO.ZA


I haven’t been everywhere, but it’s on my list.

-Susan Sontag


DISCOVER

Peter’s House has got a very good online presence. I follow them on Facebook and Twitter and I’m al-ways intrigued by their photos and updates. There’s just something about them. A sort of quirkiness per-haps. A feeling that they are different to the other venues out there. I knew that I had to go and check them out, and finally booked myself a dinner with my husband. Situated just off Kloof Nek Road, in a hub of creativity, my first impression was definitely good. Little carrots line the door of this very cute establishment, and the room itself is adorned with interesting and funny novelties. We ordered a glass of red wine and settled and cheered each other to a rather successful day. We had both been very busy and it was nice to finally sit back and relax. We had also stepped right into happy hour which is always an added bonus to any night out. For dinner I or-dered the bacon and butternut cous cous dish which came with a block of feta so big I actually whooped

with delight (yeah I’m easy to please). The husband had the spaghetti and ostrich meatballs which he loved and which I loved too (yep, I tasted his food – for the article sake, okay!).A little snippet from their website says it all:Think Mad Hatter meets Peter Rabbit interior and a menu reminiscent of Gran’s hearty and wholesome cooking with plenty vegetarian options. Tasty meals and treats adorn our chalkboard walls and amazing local artists have contributed their work to the over all happy and colourful atmosphere.

By Christine Bernard

021 424 345114 Kloof Nek Rd, Cape Town, South Africawww.petershouse.co.za

Peter’s House


Ice Cream is one of those things that you can enjoy come rain or shine! It is a perfect solution to any bad day and most often will bring a smile to your face. My fa-vourite ice cream flavor is the classic Vanilla Bean but I also like to experiment and try new flavours. Let’s face it we all need a bit of indul-gence in our lives! With this in mind, I thought I would share My Top Ice Cream Shops in Cape Town, there are many more but these are my favourites!

THE CREAMERyUnit 22A, corner of Wey-mouth and Wyecroft Road, Mowbray, 021 447 7690I had the pleasure of sam-pling their delicious ice cream, for the first time, at the Constantia Food & Wine Festival a while ago and all I can say is yum! My all-time favourite was the Lime Curd flavour! Their ice cream is handmade; most of the in-gredients are sourced lo-cally and organic. I actually got to meet Kate the lady behind the Ice Cream and was treated to my own pri-vate tasting.Although The Creamery is in

DISCOVER

We all scream for Ice Cream


essence not a retail shop, you can pop into their kitchen to pick up a pint (cash only) from 9am-5pm, Monday to Friday, or even better you can order from their web shop if you have a specific flavour you would like them to keep aside for you. You can collect your order from; either their kitch-en in Mowbray, or any one of the markets and pop up shops they stock.The Creamery was recently featured on SA Mas-terchef, showing one of the contestants how to make Naartjie Choc-chip Ice Cream – Yum!!!The Creamery is soon to open their very own Ice Cream Shop, The Creamery Café, which will be situated in Newlands Quarter, overlooking Dean Street.

HäAGEN-DAZSShop no. 129, Lower Level, Victoria Wharf, 021 421 0744Häagen-Dazs is a family favourite! Whenever we visit the V&A Waterfront we pop in to their shop, the girls love the Raspberry Sorbet and I am quite particular to their Vanilla Caramel Brownie. Their ice cream has an incredibly rich flavour, smooth texture and creamy taste, because it contains less air, Häagen-Dazs is denser and richer than other luxury ice creams, creating its signature slow-melt-ing creaminess.

GELATO MANIA65 Main Road, Green Point, 021 439 2074Gelato Mania, situated in Green Point Cape Town, is a unique gelateria, which specializes in Artisan

gelato (traditional home-made Italian style ice cream).Using an age-old traditional recipe, Gelato Mania offers taste sensations, which are refresh-ing bursts of exceptional flavours, leaving you crav-ing more! Every scoop of Gelato Mania is a unique blend of quality, flavour and an unforgettable ex-perience, bringing to life their promise of “memo-ries you can taste.”

ICE CAFéMain Road, Kalk Bay, 021 788 4816This was another reader recommendation and her favourite flavour is Blueberry and Fudge, two sepa-rate flavours that are combined and it must be in a served in a sugar cone!Situated in Kalk Bay, you can buy your ice cream and enjoy it while taking leisurely stroll, taking in the sights. Other delicious flavours you can try in-clude blueberry and cream, rum and raisin or gin-ger and cinnamon.

THE VENEZIA ICE CREAM PARLOUR92 Main Road, Sea Point, 021 930 2952A quaint little Italian spot where you can indulge in gloriously creamy gelato. With an array of gor-geous flavours this ice cream parlour never fails to impress.

LECCA IL GELATO15 Church Street, Stellenbosch, 021 886 4694/5Lecca il Gelato, situated in the picaresque town of Stellenbosch, was the first real Italian ice cream parlour in South Africa and opened its doors in Feb-


ruary 2006. It is owned and managed by an en-thusiastic team of Italians, who are committed to creating an authentic top quality ice cream. They only use fresh, individually selected ingre-dients from across the globe and do not add any preservatives, additives, vegetable fats or artificial colouring to our ice cream.Their flavours include exotic taste experiences such as Champagne ice cream, Portofino (choc-olate and whiskey) and they even have Soya ge-lato for those that are dairy intolerant.

MARCEL’SLower level, Victoria and Alfred Waterfront, 021 425 2633Marcel’s is the home of delectable frozen yo-gurt, which is great, if like me you like to watch your calorie intake! It was established in 1989 and now has 12 outlets. A family favourite in our house is their English Toffee or you can try other exciting flavours, such as Lemony Cheese-cake and Rich Espresso.

WAKABERRyTo find a store near call their Head Office 031 572 4971Wakaberry is a fairly new kid on the block and is very quickly becoming über popular! Waka-berry is the first South African frozen yoghurt brand to offer a unique self-serve concept that allows each customer to be the boss of their own creation.The froyo flavours vary from store to store, but customers can expect a wide variety including classics like Strawberry, Vanilla, Mixed Berry and English Toffee and quirkier taste sensations like Green tea, Pomegranate, Kiwi and Water-melon. Toppings wise, for the fit and healthy we offer fresh fruit, nuts, and cereals, and for the downright wicked there are deliciously dec-adent desserts such as sweets, chocolates and sauces.

By Fiona Rossiterwww.inspiredlivingsa.co.za

DISCOVER

www.flatwhiteconcepts.com | Issue 4www.flatwhiteconcepts.com | Issue 3

DISCOV�

Nestled amongst the oaks, this charm-ing heritage house that was once a pot-tery, is now a small personalized bed and breakfast. Greyton is well known for its idyllic calm and our lodgings of-fer easy access to the gentle pace of this historic town.

Also Ideal for hikers and mountain bik-ers with the choice of both rooms and self catering cottages.

So spend a few days with us and enjoy all that the Overberg has to offer!

16 Main Road, Greyton, 7233076 441 [email protected]

DISCOVERI’m a city girl. I’m always looking for new things to see and do, and rushing from here to there. My so-cial media mind is always buzzing and as I’m mar-ried to a photographer so we are always looking for photo opportunities to capture. So leaving the hustle and bustle behind is not just a good thing for me to do, it’s a necessity, because we all need to get away sometimes. So I was lucky enough to discover a little place all the way out in Greyton to spend some time relaxing. This was, The Old Pot-ter’s Inn. I was drawn immediately to this place be-cause of the name, and I knew that by going here I would be transported to a world that was com-pletely different to my own.

The two hour drive to Greyton was scenic. The clos-er we got to our destination the more our scenery started to change. The roads became quieter, the scenery more vast and certainly more beautiful. It felt good to get away.

The Old Potter’s Inn is conveniently situated right in the center of Greyton, with shops and restaurants just a stones throw away. The Inn itself offers four cottages, each self-catering. With the fireplace, the

comfortable couches and the stone faced wall I immediately thought that this would be the per-fect place for a writer to come to for inspiration. I could actually picture myself sititng here alone, logs ablazing, while I sipped my coffee and lost my-self in my stories.

Being the coffee lover (addict?) that I am, I found myself hopping between all the cafes, sampling their cappuccinos. I was surprised that even all the way out in Greyton the coffee culture has hit big, and Flat Whites were offered all around. It’s a great place to go for a bit of tranquility and of course, for antique shopping. I walked away with a few treas-ures myself including the first Charles Dickins novel for only R10.

If quiet and peace is what you are looking for then visit The Old Potter’s Inn and allow yourself to fi-nally relax.

16 Main Road, Greyton, 7233076 441 [email protected]

The Old Potter’s Inn


DISCOVER

The Silver Linings

Play Book by

Matthew Quick

Dear Bibliophiles

I swear this has never happened to me before! I didn’t know that the movie was based on a book. I blame my PhD. I’m so busy thinking about it (not doing it of course. That would be too productive and easy. Just thinking. A lot.) that I’m battling to keep up with other things in my life (like work, for example, or yoga).

Anyway, I watched The Silver Linings Playbook a few weeks ago because Jennifer Lawrence won an Oscar for it (and I think she’s gorgeous), and the story seemed interesting. It was only later that I came across the novel while browsing for some-thing to read on my kindle. I have a perplexing re-lationship with my kindle. It is a truly amazing de-vice, but as a life-long booklover who was addicted to books long before the advent of the e-book, I kind of resent it at the same time. I love the way

books feel – the weight of them in my hands, turn-ing the pages. I love the way books smell. I love the words printed on each page. I love the cover art and the way that they look on a bookshelf. But, instant access to pretty much any book that you want to read? I can’t deny that that is some kind of magic as well. It is a testament to how brilliant my wife is that she got me a kindle as a wedding present. It truly is the gift that keeps on giving – a source of endless excitement, joy, escape, relief. How well she knows me. Also, she got tired of the piles of books lying around our house. But mostly the mushy bit.

Anyway, back to the book The Silver Linings Play-book: A Novel by Matthew Quick. As I said, this has never happened to me before (that I can recall). I’ve never read the book after watching the movie. It was weird. I have to say…wait for it…the book was better. It was. It always is. The story centres


DISCOVER

around Pat Peoples who has recently returned to his hometown to live with his parents after a stay in what he refers to as “the bad place” and other characters refer to as a neural health facility. Pat’s goal, which he pursues with single-minded deter-mination, is to end “apart time” and be reunited with his wife, Nikki. If I could have a do-over, I would have read the book first (and then I would have probably not watched the movie, as I rarely watch movie-versions of books that I have loved).

The reader only finds out towards the end of the book what prompted Pat’s stay in “the bad” place, and so gets to know Pat through his voice narrating his confusion, his struggles, and his ultimate belief in there being a silver lining to everything. I would like to sit down and have a cup of coffee or a beer with Pat Peoples. He is complex, multi-faceted and utterly fascinating. For me the book is essentially about relationships – Pat’s relationship with him-

self, with Nikki, with his parents individually and as a collective, with his brother (Jake), with the enig-matic Tiffany, with his therapists, with Danny, Ron-nie & Veronica and Emily; Pat’s parents’ relation-ship with each other; Tiffany’s relationship with her sister; Ronnie and veronica’s relationship, and Jake’s relationship with his wife. Sound complex? Well, relationships are and life is. I love that the book is honest. It doesn’t catastrophize, it doesn’t apologise, and it doesn’t compromise. Mental health is a difficult thing to write about. Quick does the most superb job.

P.S. The movie is really quite good. They did a good job of adapting the story to the screen. The book is still better.

By Lisa Wiebesiek-Pienaar

Hugs are meant to be shared

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THE END

Do you want to advertise with us?Email Christine on

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Go on.. all the cool kids are doing it.

Issue 4 August 2013

Documents

Transcript of Issue 4 August 2013