Issue 29 November 2015

NOVEMBER 2015 Issue 29

www.flatwhiteconcepts.com | Issue 29

ED’S NOTE

@FW_Concepts

www.facebook.com/FlatWhiteConcepts

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.Christinewww.flatwhiteconcepts.com

“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

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 ris-

ing coincides with the warmest time of the year in the northern hemisphere – thus,

the dog days.

www.merriam-webster.com


TASTELife’s too short for bad coffee

Facebook thelarderZA Twitter @thelarderZA

Instagram @praisethelarder

Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 19615 Grove Building, Grove Avenue, Claremont | 021 - 671 1958

Photo Credit: Toby Murphy

http://www.thelardercafe.co.za/


TASTE

Photo Credit: Toby Murphy

Meet JaneHi, I’m Jane and I’m the baking-ginger.

I’m a 20-something South African in-love with food and photog-raphy. I have always been crazy about bak-ing 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 learn-ing the art that eve-rything 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 at-tempting 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 eat-ing them :). I spend most of my days study-ing, making delicious foods and hanging out with my dog Charlie.


TASTE

Vanilla Chai Cupcakeswww.baking-ginger.com

Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesYield: 24 Cupcakes

Ingredients:• 3/4 Cup Xylitol• 1 1/2 Cup Flour• 1/2 tsp Salt• 2 Eggs (or Flax eggs)• 2 tsp Baking Powder• 1/2 Cup + 2 Tbsp Milk (or Almond milk• 1/2 Cup Canola oil (or Coconut Oil)• 2 tsp Vanilla Extract• 5 Bags Chai Tea

For the Icing:

• 250g Soft Butter (or Margarine/ Vegan Butter)• 500g Powdered Sugar (or Xylitol powdered sugar• 1/2 tsp Cinnamon

Instructions:

• Preheat oven to 180ºC.• Line cupcake pan with cupcake papers.• Place milk and tea bags on the stove on me-dium heat.• Allow to simmer for 10min (ensure that it doesn’t burn or boil over).• Allow milk mixture to sit.• Meanwhile, using the paddle attachment, mix together the eggs, sugar and oil until it becomes light and fluffy.• Add the rest of the ingredients and mix on medium speed until it comes together.• Add 1/2 Cup of the milk/chai mixture to the batter and continue mixing.• Spoon batter into cupcake papers until 3/4 full.• Bake for 18-20 min or until golden brown.• Remove from oven and allow to cool.• Meanwhile, mix together powdered sugar, butter, cinnamon and remaining 2 Tbsp of milk/chai mixture.• When cupcakes are cool, ice them beautifully with icing and dust cinnamon on the top.• Devour!


TASTE

So this happened...

www.thecreamery.co.za


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!

TASTE


The challenge - One month without meat!By Christine Bernard

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 vegetar-ian means you really have to start think-ing and cooking in a whole new way. Nev-ertheless, 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 scram-bled eggs. Lunch is simple too - avocado or eggs. Then I hit dinner time and I sud-denly 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 de-licious 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 eas-ily for some meals, it definitely makes it difficult for others.

2. Having a braai was a challenge. But af-ter trying mushrooms stuffed with cam-embert and corn on the cob - I realised that I enjoyed this more than meat.

3. I suffer from low iron. I’m on the high-est 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 ad-vice: 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 vege-tarian - then try meat free Monday’s!(We’ll be going into more detail of that next month!)


TASTE


TASTE

Ingredients• 1 small butternut, peeled and chopped into small chunks• 15 ml olive oil• Salt and black pepper• 4 tablespoons butter• 1 small brown onion, finely chopped• 2 stalks celery, finely chopped• 1 teaspoons crushed garlic• 2 birds eye chilli, finely chopped• 1 cup chopped spinach – raw• 2 cups cooked brown rice – Tastic Natures Brown Rice with Sun dried Tomato• A handful of chopped parsley• Seasoning

MethodArrange the chopped butternut in an oven safe roasting dish and drizzle with olive oil.

Season and roast in the oven for about 40 min-utes at 180 degrees Celsius until soft.

Heat the butter in a small saucepan and saute the onion, celery, garlic and chili for a few min-utes until onion is translucent. Set aside.

When the butternut is done, transfer it to a large mixing bowl together with the sautéed in-gredients.

Add the chopped spinach and mix through. Add the cooked rice and mix.

Finish off with parsley and seasoning to taste. Serve hot or cold.

I hope you guys are going to be hitting the grills 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 very versatile salad.

By Anina’s Recipeswww.aninas-recipes.com

ROasTed BuTTeRnuT and spinach

BROwn Rice saladServes: 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.


TASTE

what is the vision behind Rootbar?

The vision behind Rootbar was to have some-thing fresh in the Southern Suburbs! We have been juicing for years and would always have to drive into Cape Town for anything vaguely simi-lar to what we were producing at home.

Bryan Walter and myself were the vision be-

hind Rootbar. Bryan was my daughters person-al 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 nutri-tion and health and my knowledge on all that is natural we decided to do something together…. A 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...

Rootbar


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 belov-ed 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?

Our menu includes juices, smoothies, coffees, a deli style salad bar. All the options are popular, but on a hot summers day the demand for a deli-cious Choc Nut smoothie or a refreshing Sweet Green juice possibly will win the popularity stacks

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 beet-root 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 op-tion 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 en-ergy levels increase as the toxins from poor food choices start to decrease.

Visit:

31 Dean Street, Newlandswww.rootbar.co.za

TASTE


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 in-stant but you can’t seem to master making really good coffee. Here are six basic steps to get bet-ter coffee at home without spending a fortune.

Step ONE - Get a BURR grinder

Freshly ground coffee is always better than pre-ground 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 be-fore you're about to use it, you catch all those smells and flavours and get the maximum fresh-ness 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.

What does this mean in laymen terms? An in-consistent grind means an inconsistent extrac-tion. Which means the smaller grounds will give off more flavours while the bigger grounds will give off less flavours. Step TWO - Don't overdose

Dose is simply - what is your coffee/water ra-tio? 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. Step THREE - Don't be late

TASTE

www.flatwhiteconcepts.com | Issue 29 www.flatwhiteconcepts.com | Issue 29

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 min-ute, 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 cof-fee bitter. A good brew time is about four min-utes. Step FOUR - Don't play with fire

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 experiment-ing with 85 degree water and my coffee is much sweeter and easier to enjoy.

Step FIVE - Be a clean freak

Coffee will always taste better when the appara-tus 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 wa-ter 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 thou-sands 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.

By Chad Whitbywww.colombo.co.za


introducing: nespresso pixie clipsReflect your own personality!

We were lucky enough to test out one of the latest Nes-presso 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 exchange-able 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 Espres-so or Lungo coffee. Furthermore, the foldable drip tray support accommodates differing cups for espresso and milk coffee lovers alike.

Priced from R2150.00www.nespresso.com

TASTE


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

http://www.caffenu.com/


CREATE


CREATE

Small art for big peopleVin 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


CREATEPhoto Credit: Brendan Pieterse Media www.facebook.com/BrendanPieterseMedia


CREATE

what made you decide to create a 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 some-thing 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 sentenceSomewhere where locals and families can chill, relax and enjoy our beautiful view. Tell me more abou the venueThe 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 of the Air.

You had your first market on 30th Sep-tember - how was the turn out and the overall feedback for the first event? I wish I could have counted the actual food traffic, but we easily hit 400-500 visitors that even-ing. I mean what else do you expect from hav-ing great food on offer, awesome music (by Roll-

ing Vintage) and beautiful crafts for people to browse through and buy. We also had The Blue Haired Betty (a proudly South African/interna-tionally 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. how often will you be hosting these 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.

what type of vendors do you have? Only the best food, food trucks, craft and cloth-ing.

how can people get involved? Trader applications are basically jammed for Oc-tober already but all the info is on our website, www.bigbaymarket.co.za as well as Facebook www.facebool.com/BigBayMarket (I Love Big Bay Market) or email me on [email protected].

We chat to Jaimi Shields, the lady behind the new Big Bay market


CREATE

Tell me more about the concept be-hind paper snap studio

Hi, we are Steve and Telri and we started Paper Jet Design in 2010 as an after work creative pro-ject. 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 (Pa-per 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 ref-erences 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

Neat and Pitifully Sad), all prints available on our online shop.

describe paper snap in a sentence?

With Paper Snap we try to create clean and sim-ple 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.

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...


CREATESteve likes bicycles, real Liege waffels, playing soccer and our cats, Pika and Miles. Steve dis-likes rude/loud people, phone thieves, back seat 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 tax-is, cat hair on black pants, car guards and people who hurt animals/people who own pellet guns.

Tell me more about some of the pro-jects you've been involved in.

One of our favourite’s was a job for the Yellow Bird Project where we designed/illustrated a holiday card and then hand addressed them to some of our most beloved bands. To think that someone who most likely would never come to SA, actually holding a card we made – priceless. This year we worked on the layout design for an interiors book, that we self-published for the cli-ent. 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

school, but not Freehand old school), but would love to try them out for their cool drawing abili-ties.

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 drink-er and loves a red cappuccino when she can find one. We just moved to Maboneng and you will now find us hanging out at Grain (delicious cof-fee and food!) and Origin for a tasty drink. We also still love venturing back to our old hood and having coffee with clients at Wolves Café or Voo-doo Lilly.

FOllOw:

Instagram and twitter: @papersnapstudioWebsite: www.papersnap.co.za

www.flatwhiteconcepts.com | Issue 29 www.flatwhiteconcepts.com | Issue 28

Tel l us more about C otoon CandiCotton 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 prod-ucts. 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 to-gether they could go further. Small in size but large of heart and vision, Cotton Candi’s pur-pose is to identify and supply products, con-tent and services that inspire creativity. Cotton Candi is at the early stages of a journey to en-able people from all walks of life to be inspired and enabled to get creative, whether in word, thought or deed and as a consequence, recon-nect 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 op-erations and customer relations. We also ap-preciate the part time help we get from Grace, Charlton and Miranda. Many hands do make light work!

What are CReAT E boxes?CReATE is our creative subscription box, which offers 4 contemporary crafts, beautifully pack-aged 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 qual-ity, 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: cotton-candi.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!

C offee?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.

CREATEWe chat to...Win!!!

See competitions page for more.


Encourage your teens and tweens to get creatingwith 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 | [email protected]

CREATE


“Good design is as little design as possible. Less, but better.” – Dieter Rams

We chat to the lovely people behind Krafisan!

CREATE

Tell us more about KrafisanKraftisan was originally established by Lucas Adams, in 2012, providing custom fabrication services. The brand has been re-launched in 2015 to focus solely on offering its own line of minimalist, handcrafted interior goods.

Your products - who creates/sources/provides them? Our Woodstock based workshop is involved in every step of the manufacture process when it comes to the sourcing and processing of raw materials, and it also serves as an assem-bly point. We utilize only local suppliers and we’re committed to using more environmen-tally friendly materials where possible. The first range of new products includes a single polar-oid holder which is the perfect work desk acces-

sory, 1m and 2m wire photo display lines and a square solid ash wood polaroid frame. Our very popular Kraftisan laptop stand is also available again, together with a new smaller version of the puzzle shaped cork pin boards.

what is the main focus/idea behind Kraftisan?Our focus is on accessible local design. Creating quality handcrafted interior goods, that’s not only aesthetically pleasing, but also affordable to the greater audience.

coffee?We basically run on Deluxe Coffee! www.delux-ecoffeeworks.co.za

www.kraftisan.co.za


DISCOVER


DISCOVER

There has been a lot of trampoline talk recently, with everyone talking about this new indoor trampoline park that’s suddenly taken South Af-rica by storm. ‘What a work out, I was exhaust-ed,’ 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 vari-ety 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 sim-ply 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 feel-ing shocked that it was only 7 minutes into the class - because in just those 7 minutes I was al-ready 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 in-stead 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, fam-ily 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 di-mensions 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 land-ing into a pit of 7000 foam cubes. The Pit is sus-pended 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 re-lax with a cup of coffee or a bite to eat from the viewing platform.

www.jumparound.co.za

Jump aROund!


DISCOVER


DISCOVER

walking the dogs at The lucky lucy FoundationI’m an animal lover - almost prefer them to humans to be hon-est. 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 or-ganization that help the severely neglected and abused town-ship 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 mak-ing 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 differ-ent 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!


DISCOVER

LIVE MORE

CT Flatwhite AD 210x297 C2O.indd 1 3/22/15 10:15 AM


LIVE MORE

CT Flatwhite AD 210x297 C2O.indd 1 3/22/15 10:15 AM

DISCOVER

Brookside Admin BrackenfellExpert Bookkeepers and Tax Practitioners

021 - 828 2119www.brookside.co.za

[email protected]


WIN

Time to win some competitions!

Winners announced 25 November 2015 unless stated otherwise


WIN1

WIN A CAPPUCCINO FOR YOU AND A FRIEND AT MORGAN’S - BLOUBERG. How to enter:

Email your full name to [email protected] with the subject line: Morgan’s

www.morgans.co.za

WIN A R250 VOUCHER TO USE AT SALUSHI How to enter:

Email your full name to [email protected] with the subject line: Salushi

www.salushi.com

2


WIN3

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

WIN A CReATE BOX FROM COTTON CANDI How to enter:

Email your full name to [email protected] with the subject line: Cotton Candi

For an extra entry LIKE their page on Facebook: https://www.facebook.com/cotton.candi.za


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 [email protected] with the subject line: Colombo

www.colombo.co.zawww.factorycafe.co.za

Must be able to collect from Colombo369 Magwaza Maphalala (Gale St), Durban.

WIN A R200 GIFT VOUCHER TO USE AT THE CREAMERY How to enter:

Email your full name to [email protected] with the subject line: The Creamery

www.thecreamery.co.za

Voucher to be collected from the Salt River branch, Cape Town.

4

5

Final ly, a competition for ONLY Durban folks:


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 / @flatwhitepicsFACEBOOK: thelarderZA / FlatWhiteConceptsTWITTER: thelarderZA / FW_Concepts

Competition ends 30 November 2015.

Inside Block & Chisel, 99 Main Rd, Diep River | 021 - 712 19615 Grove Building, Grove Avenue, Claremont | 021 - 671 1958

6


WINTASTE

www.flatwhiteconcepts.com | Issue 20www.flatwhiteconcepts.com | Issue 20

TASTE


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 | [email protected]

85a Regent Road, Sea Point


THE END

dO YOu wanT TO adVeRTise wiTh us?

Email Christine on [email protected]

Documents

Issue 29 November 2015