issue 11 april 2014

April2014 Issue 11

Taste | Create | Discover

COFFEE IN ZChristine drinks coffee in Brisbane, Australia

www.flatwhiteconcepts.com | Issue 11

ED’S NOTE

“Travel is fatal to prejudice, bigotry, and nar-row-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” ― Mark Twain

I was fortunate enough to spend two weeks in Brisbane, Australia, visiting family and coffee shops. Unfortunately I have returned with the travel bug, which is so often the case after a holiday. Are you ad-dicted to travelling? (well as far as your pocket will allow of course). Let me know where you’ve been and where you want to go. We love a good travel story.

This month I talk about a lot of the things I love:1. Travel - my trip to see the Kangaroos2. Blogging - freelance writer Megan Pilditch talks to us about how to host a blogging event3. Animals - we meet people and their pets (any excuse to show you my Guinea Pig of course).

Please feel free to contact me if you’d like to contribute articles or whether you’d like to advertise in an upcoming magazine. We’d love to get to know you 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_Conceptshttps://twitter.com/FW_Concepts


CONTENTS

TASTECoffee in Oz

Nespresso U MachineHow to make a great cup of coffeeBaked broccoli and cheese pastaHome brewed opinions chapter 5

Latte LoveCraig Charity - SA barista champion

KGB wines - Unwined CreationIntroducing the EcoCups

Meet Lindsay Venn

CREATEMeet Rashieq Sasman

Rag and BoneHow to host bloggers event

Red Earth

DISCOVERPeople and their pets

Where the kangaroos roamBook Reviews

COMPETITIONSWin Win Win!

TASTECOFFEE IN Z

Christine drinks coffee in Brisbane, Australia

I had the pleasure of visiting Australia recently. My parents and my brother live in Brisbane and I really needed some good ol’ family time. In my two week stay I was lucky enough to visit a good few coffee shops. My parents are just like me, a lover of coffee and the thrill of finding a coffee shop that calls their name. I was interested in seeing the difference in the coffee world between Cape Town and Aus-tralia. However after speaking to a lot of people and seeing it first hand my-self I realised I had to narrow this ar-ticle down to the difference between Cape Town and Brisbane. Australia is huge and you cannot bunch the dif-ferent cities into one. What’s trend-ing in Melbourne or Sydney will be completely different to what’s trend-ing in Brisbane. Even then, I was lim-ited, as I wasn’t in Brisbane City itself, but more on the outskirts, in the sur-rounding suburbs. So my findings are not at all conclusive, but rather per-sonal and completely one sided. All that aside, it was still a lot of fun ordering coffee in a new city. One thing that surprised me was the com-plete lack of Americano’s and Filter Coffees from the menus. My brother confided that he often didn’t know what to order and ended up choos-ing Cappuccinos for safety. Now I’m a big fan of the cappuccino or Flat White (let’s hope hey!) but I hardly ever choose it because only a select few coffee shops get it right. For me, I’m not a huge lover of milky coffee, so the ratio has to be perfect and the coffee strong in order for me to en-joy the extra milk. So I’m always very weary of ordering cappuccinos and generally stick to Americanos, espe-cially if I know the actual coffee they are using is good. That way I can con-trol how much milk goes into my cup.

TASTE

So I wasn’t quite sure what to order in Brisbane, and opted for a Long Black, hoping for the best. Yep, this was what I wanted. A Short Black was an espresso and a Long Black was generally espresso with water and coffee on the side. Admittedly, I wasn’t disappointed, most places gave me a pretty decent cup. One of the biggest coffee chains seems to be Merlo Coffee, which I hadn’t heard of before but other than having their own coffee shop they seem to be the go to coffee for most coffee shops. My mom kept taking me to places that had Merlo signs outside, and each time she was right, we en-joyed our coffee. I was lucky enough to go to one of their actual coffee shops and I walked away with some of their beans which they chose especially for me: ‘Strong coffee to be used in an AeroPress’. I’m going to give it a try soon and hopefully it’s as good as it was overseas. As you can image my en-tire suitcase smelt beautifully when I got back!Another difference was the look of the cappuc-cinos, which my mom always ordered. The foam wasn’t quite as textured as the coffee I experienced in Cape Town and the coffee art not as intricate. Most coffee shops used a lot of chocolate sprinkles on top of their crema and nobody offered biscuits or biscotti with their coffees (although I’ve noticed a serious decline in that here too). Almost everywhere had the choice of Cappuccino and Flat White and when I asked them what the difference was I was told that the Flat White had less foam on top. That really seemed to be the only distinguishing difference between the two.

Overall I was very impressed with the actual taste in the coffees I tried. Some coffee shops hit it just right while others were often lacking in style and charisma. But the same can be said for everywhere I guess. You can tell when a coffee shop knows what they are doing and when there is passion in-volved it becomes prevalent.

I didn’t have the time or the means to try all the best coffee shops in Brisbane, but considering I was in a new place I still found the whole experi-ence a hell of a lot of fun.

And if there is one thing that Brisbane does right, it’s service with a smile. The customer service is incredible and one of the biggest lessons I learnt from my trip overseas. Owning a coffee shop (or any business for that matter) is not just about the product. It’s about the overall experience. Great coffee handed to you with a big smile and a friend-ly conversation suddenly tastes a whole lot better than great coffee just handed to you.

And for that, Brisbane, I commend you.

By Christine Bernard

Some of the coffee shops I tried were:Merlo, Shingle Inn, Coffee Club, Zarraffa’s, Brown Sugar, Riverbend Café, Three Beans Café, Millers Café, Coffee Secret, Red Rock Café, Le bon Choix, Pelicans Nautical Treasures, Spoon

TASTE


I was fortunate enough to try out this gorgeous Nespresso U Machine.

Firstly, it looks like a piece of art, which I proudly displayed with great prominence in my kitchen. The first thing you’d see when you came into my flat in fact. Like a proud mom showing pictures of kids, there I was saying ‘Look at her, isn’t she pretty?!’.

Secondly, the machine served a great purpose in supplying me with incredi-bly fast coffee when I needed it most. Which was, of course, first thing in the morning and the part of the day which I like to call ‘The Great After-noon Slump’. Look, I’m not a big fan of instant coffee but I understand the convenience of it. So a machine like this took away a lot of pressure when I needed coffee and didn’t actually have time to make it.

Thirdly, it’s not just coffee you’re get-ting... it’s GREAT coffee. Nespresso have such a wide variety of capsules to choose from that everyday felt like Christmas to me.

Then lastly, if you’re not a fan of clean-ing up, which I’m assuming is most of us, then this is the machine for you. Quite possibly one of the easiest ma-chines to clean.

Get fancy, get convenient and get used to drinking good coffee when you get one of these babies.

By Christine BernardCapsule Queen

Photo by Nespresso

www.flatwhiteconcepts.com | Issue 11 www.flatwhiteconcepts.com | Issue 11

TASTE

I’m a sucker for pretty vegetables. Baby aubergines, striped beetroot - they will end up in my trolley. So, when I saw these gorgeous broccoli stems, I knew I had to have them - but had no idea what to do with them.

Broccoli is one of my favourite vegetables - and is normally enjoyed steamed with a little garlic. An instantly healthy side dish to any meal. How-ever, that’s hardly a ‘recipe’ to share. A relaxing day spent doing all the fiddly things at home we normally don’t have time for during the week - we needed an easy, no fuss meal - one that we could enjoy out of a bowl with a fork - and this is what we had.

Ingredients:• 4 cups cooked pasta - I used penne• 1 heaped tbsp flour• 1 heaped tbsp butter• 750ml milk• 100ml cream• 2 cups grated cheese (I used gouda and mozza-rella)• 2 cloves garlic, finely chopped • 200g broccoli, steamed until just tender• salt and pepper to taste

To top: • 1/4 cup breadcrumbs• 1/2 cup cheese

Method: Melt the butter in a large microwave-safe bowl. Add the garlic and flour and whisk until smooth, adding a little milk if needed. Continue whisking while adding the rest of the milk. Add a little salt and return to the microwave on high for 1 minute at a time, removing to whisk after each minute. Continue until the sauce is cooked and thick - be-tween 7 - 10 minutes. When cooked, add the two cups of grated cheese and return to the microwave for 1 minute to melt. Add the cream and stir. Sea-son to taste.Preheat your oven to 200 degrees C. Add the steamed broccoli and pasta to your sauce and stir through until well combined. Place in an oven proof dish and top with the breadcrumbs and cheese. Bake for approximately 10 minutes or until the cheese has melted and the top has browned. Serve immediately.

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

BAKED BROCCOLI AND CHEESE PASTA


Homebrewed Opinions: Chapter 5

TASTE

Water is often one of the most overlooked factors when brewing coffee, especially for home brews. We are often told about the importance of freshly roasted coffee, freshly ground to the correct con-sistency, the importance of brewing equipment etc.

It is not often that we are told to put all those things aside for a moment, as important as they are, and focus on the water.

To paraphrase Leonardo Da Vinci, “Water is the driving force of all [coffee].” At the very least, it is a significant driving force.

Think back to high school science for a moment. You might need to muster a few of those high school chemistry brain cells for this next part.

Water is a solvent and coffee contains soluble sol-ids. For example, if you were to dissolve a table-spoon of table salt in a glass of water, you would have a soluble solid. With coffee, the water is pull-ing out the soluble solids, with the resultant solu-ble solid being a black liquid. A soluble solid will bond with water molecules and will not separate over time. Once dissolved it’s dissolved.

Based on this little piece of chemistry, brew meth-ods that use filters result in insoluble solids in the cup, whereas other brew methods like French press and espresso – to a degree – contain some of the insoluble solids in the cup, which is why these brew methods can be more gritty.

In my opinion, the art to brewing a great coffee is to harness the most underestimated element – wa-


TASTE

FREELANCE WRI T ER

Specialising in:

C offee | Culture | Creative Industries | Education | Learning

Carl Anthony Badenhorst

www.blueberrynotes.co.za

[email protected]

ter – and to eliminate, or at least limit the insoluble solids in the cup.

There are two main factors to consider with regard to water in the soluble solid equation: water quality and temperature. Firstly it is good to use clean fresh water. Gener-ally speaking, water quality in most parts of South Africa is rather good. Filtering the water will also reduce impurities, and that typical chlorine taste.

Water should never be re-boiled. When you set out to make a cup of coffee you should follow through. Don’t boil the kettle, run off to do something else, to return and re-boil the kettle.

Water de-oxygenates when it is heated. Oxygen is needed in the whole soluble solids equation. Re-boiled water results in a flatter tasting coffee. To a degree, the same is true when using hot water out the tap to speed up the amount of time it takes wa-ter to boil in the kettle.

Temperature is important. A good temperature is

90 – 95 degrees Celsius. Water boils at 100 degrees Celcius at sea level. Atmospheric pressure changes the boiling point of water. Water boils at a lower temperature as you gain altitude.

For the coastal coffee drinkers, let the water stand for 2-3 minutes after it has boiled. This will bring it down to around 95.

For the high altitude coffee drinkers in Johannes-burg – according to sources – water boils at 94.

If the water is too hot it will scald the coffee, with a burnt taste. If the water is not hot enough, it will result in under extraction. That being said, coffee can be brewed with cold water. It just takes a very long time.

Next time you make your morning cup, pay atten-tion to this element. Consider the quality and tem-perature of the water and you won’t be sorry.

By Carl Anthony Badenhorst


TASTE

I had a leisurely coffee with the lovely Cerrigan from Latte Love today. If you haven’t heard of them then you will be soon, because these guys are exploding and if you don’t catch those beans you’ll be missing out on something great. I fell in love (latte love?) with this coffee before I even tasted it, that’s how much I loved the packaging. A softer approach to most she has captured a differ-ent side to coffee. The soft and lovable side. The side of coffee that we all love the most, that feel-ing of fuzziness it gives you. Like a warm hug. Just something about this brand stood out to me and I could see the passion immediately. This was a cof-fee born purely out of the love of the beans. When I met up with Cerrigan I knew I wasn’t wrong. This is her baby. Having worked in the cof-

fee industry for over ten years she knows what she’s doing.

Latte Love offers the following coffee blends:


TASTE

VIP BLENDA blend of beans that is both balanced & complex, with a sweet background & an aroma that lingers. Made with beans from South America. This blend is a dark roast.

DELUXE BLENDA full robust body that ends with a satisfying & clean finish. Made with beans from South America & East Africa. This blend is a dark roast.

HOUSE BLENDThis much loved blend is a smooth bodied coffee that produces a golden crema on extraction. Made with beans from South America & East Africa.

AFRICAN BLENDWell rounded & full bodied. Made with beans from Eastern Africa. This blend is a dark roast.

CLASSIC BLENDA medium body, with a crisp nutty flavour. Made with beans from South America. This blend is a light roast.

FILTERA full bodied & lively coffee, with a long lasting af-ter-taste. This blend is a medium roast.

DECAFA full bodied coffee, blended to a true continental European espresso profile. This blend is a medium roast.

Visit their website for more on www.lattelove.co.za

By Christine Bernard


Meet Craig Charity SA Barista Champion

This ambitious 30 year old from Hillcrest has made Kwa-Zulu Natal proud by becoming the new SA Baris-ta Champion. Despite rigorous competition Craig won top honours in the South African Championships held in November 2013. With a wealth of experience in the industry as both a barista and a coffee machine technician, the backing of sponsors like Illovo Sugar, as well as a genuine love for coffee, Craig is the ideal ambassador to represent South Africa in the African and International Championships coming up in 2014.

TASTE


TASTEAge: 30

Position/Occupation: I am the owner of Lineage Coffee.

How long have you been involved in the hospitality industry: For about five years.

Describe your educational background: The schools I attended were quite technical which has helped me as far as the technical side of my busi-ness goes - I am a coffee machine technician too. Other than that, I study something pretty obsessively when I am into it, so you could say that I qualified through Google.

How did you get into the coffee side of hospitality: I started a mobile business with a friend of mine called Go Coffee that I sold 2 years ago.

What did you have to do in order to win the title of SA Barista Champion: Quite a bit, I have been investing in this for a number of years. Winning the title is the sum of the effort that I put in over many years. I have bought cups from Switzerland, modified Grinders, bought a roaster so I can roast my own coffee, bought coffee from Kenya and flew it out. It was always a close competition, anyone could have won. But I believe that all the ef-fort I have put in added up in the end.

Which various national/international competitions are you off to in the next few months and what do you expect to achieve and learn from these events: I am off to Burundi for the African Barista Champion-ships, there I will be competing with the best Baristas form each country in Africa. In June I will be heading off to Italy to compete in the world champs. I have no idea what it will be like, I would obviously like to win it. But I will do my best to get a podium finish.

What do you think makes a really great cup of coffee (presentation and flavour): Its all about the coffee, you can have an exceptionally good cup from freshly roasted beans in a plunger. Us-ing fresh coffee in a bad machine will always achieve better results than using stale coffee in a good ma-chine.

Why do you think coffee has gone from being a household item to a special event/treat lately: I think that people have been enlightened to how good coffee can taste. We also have an emotional at-tachment to it. It makes us feel good and we attach those memories to coffee. Coffee is far more than a drink to us if we are honest.

Where do you think South Africa ranks in terms of world coffee trends/quality: I traveled to London last year on a coffee tour visiting their best cafés. I came back realising that our top cafés are on par with their top cafés. I think the dif-ference is that there is more of a market for special-ity coffee there, and because of that there are more speciality coffee shops.

What would you like to see happening in the coffee business in South Africa in the future: I’d like it to become an industry that creates employ-ment and that being a Barista or a roaster becomes a chosen profession rather than a ‘gap year’ job.

What has Stretta Café done differently to produce an exceptional cup of coffee: I have installed the world’s top equipment and trained my staff to treat every aspect of the process of making coffee with respect and love.

What is the best accompaniment to a great cup of coffee: Someone to enjoy it with. Cheesy but true.

How has Illovo’s sponsorship aided you in your role as Barista Champ: I believe their contribution is going to go much fur-ther than just me. I am doing a series of road shows in Cape Town, JHB, Durban and PE in which I will be teaching the Baristas and Cafe Owners what is need-ed to produce consistently incredible cups of coffee. As for me, it has given me the opportunity to head off to Burundi and compete there as well as at the World Championships.

What advice would you give to aspiring Baristas: Get a machine for your house. If it is just a job, it will never become anything more than that. If it is a pas-sion, it will take you places.

TASTE


What could be better then drinking wine? Perhaps talking about it? Sharing it? Relaxing over it? Yes, to all 3 I say! And that’s precisely what is on offer with the UnWined wine appreciation course. Over 6 weekly sessions you will enjoy tasting, sharing, talking, relaxing. Sounds like a great idea I hear you say, sign me up for my evening to UnWined!

KGB Wine is presenting a 6 week wine apprecia-tion course - this includes tasting at least 6 wines each week presented by a winemaker or wine-industry personality from a celebrated local wine estate. Learn, appreciate and share. And that's precisely what we did with the first week’s tastings from Creation Wines.

We were led by Karen Glanfield (KGB Wine), who was joined by Niall, newly-appointed Sales and Marketing person for Creation Wines, and Khiall, general Creation Wines enthusiast and master of all trades. During the 2 hour session, we were treated to wild stories and enthusiasm from Khiall, tempered by the soft-spoken experience of Niall.

Ever wanted to know how the bubbles affect your appreciation of a bubbly - what is really going on with their size or ‘mousse’ of a sparkling wine. What does it mean to leave a wine ‘on the lees’? What soils does a vine grow best in? What temper-ature should red wine be served at? These were just some of the questions asked and answered by

the wine experts that night.

Creation Wines and their Chardonnay and Pinot Noir were the name of the game for the first even-ing of the UnWined course. We were led through a vertical tasting (4 years in a row) of Chardonnays, starting with their 2013. This young wine is show-ing a fresh acidity that then mellowed with each subsequent year, allowing the white peach of the 2012, the buttery honey and pear of the 2011 and the honey and spice of 2010 to shine.

The Pinot Noirs were a selection that included their 2013 tank sample (how exciting was that!), then their Estate, Emma and Reserve all from 2012. The Emma was surprising in just how berry-forward yet balanced it was. And exclusive, only 300 bottles were made, by, who must surely be the youngest winemaker ever – Creation owners 11 year old daughter, Emma! While the Emma was my personal favourite of the evening, the Reserve was a close second, with slightly less fruit and depth for my palate when compared with the lus-cious Emma’s Pinot Noir.

Creation Wines was literally created ‘where there was nothing before’ and is the result of the union between Swiss winemaker JC Martin and Cape Winelands daughter, Carolyn Finlayson. In 2002 they purchased the land in the Hemel-enAarde Valley - it represented to them the perfect oppor-

KGB wines - Unwined Creation

TASTEtunity to realise the potential of the wine they be-lieved they could make from that part of the world. The coastal sea breeze cools the Hemel-en-Aarde Ridge where the wine farm sits beneath the impos-ing Babylon Toren mountains.Accolades have followed year after year and the tasting room offers wine and food pairings, which add another dimension to the wine experience at Creation.

I look forward to further appreciation, learning and sharing with the rest of the group as we UnWined our way through the next 5 weekly evenings with KGB Wine and each of the presenters. Who knows what other nuggets of wine knowledge are to be gleaned from these experienced and passionate personalities that are contributing to the ever-im-proving quality and reputation of the South Afri-can wine industry. Sounds like a pretty good way to spend an evening, right?

For information on future UnWined courses:[email protected] or visit www.kgbwine.co.za

By Cathy GrimesCathy is a Digital Marketing specialist focussing on social media coaching and digital marketing strat-egy for the wine and travel industries - helping businesses grow through using social media and a strong web presence. She is WSET certified - the Wine and Spirit Education Trust is recognised as the global leader in wine education. She is also a registered tour guide for the Western Cape and loves showing guests around the Winelands, shar-ing her local and international wine knowledge while evangelising wine tourism destinations (and yes, she likes using big words sometimes!).

Email her at [email protected] with any website, social media or wine tour questions. Fol-low @nomadicwine for tweets on wine country, social media tips and digital marketing to do’s.


Born out of a desire to provide eco-friendly alter-natives to traditional single-use packaging, the EcoPack team is passionate about how their prod-ucts can transform your home or business by us-ing renewable, sustainable solutions.

Introducing the EcoCups - 100% Biodegradable and Compostable

How they’re made:EcoCups are produced using paper board sourced from managed plantations. The board is coated with a thin layer of PLA bioplastic (polylactic acid) that prevents the paper from absorbing liquid. The cups are then formed using conventional cup manufacturing machinery.The cups are produced in an ISO 9001 and ISO 14001 compliant, state-of-the-art factory.

How they’re unmade:EcoCups can be recycled or composted. Whilst they will break down in a home composter, the best place is the compost heap, ensuring the earth’s mineral cycle continues. Ideally, PLA should be

disposed of in an industrial compost facility. The microorganisms combined with a temperature of 60 degrees Celsius and humidity above 80% will ensure that the PLA completely biodegrades.

*These cups perform the same or better than reg-ular paper hot cups! Make the eco-friendly switch today!

Single Wall Coffee Cups• Sizes in stock: 120ml, 250ml, 350ml, 480ml• Available on order: 210ml, 600ml• Artwork: unprinted white cup or generic EcoCup branding• Custom printing: no additional charge – mini-mum order of 50,000 units per cup size Double Wall Coffee Cups• Sizes in stock: 250ml, 350ml• Available on order: 480ml• Artwork: unprinted Kraft or generic EcoCup branding• Custom printing: no additional charge – minimum order of 50,000 units per cup size

www.ecopack.co.za

TASTE


TASTE

CAPECOFFEE BEANS

Freshly roasted coffee beans, delivered directly to your door

capecoffeebeans.co.za“Sign up to the Cape Coffee Beans newsletter

and get 10% off your first order!”

Meet Lindsay VennForget the hype. Forget about chasing celebrity. Settle down to the basics and focus on the flavour.

This is the mantra of Cape Town’s Lindsay Venn, ex-ecutive chef at Tsogo Sun’s Southern Sun The Cul-linan Hotel in the Mother City’s CBD, one of Tsogo Sun’s prestigious Cape hotels. This down-to-earth attitude may seem inconsistent with the hotel’s luxury brand and status, but it belies the renown of its world-class Peach Tree Restaurant that Lindsay has called home for the past two years.

“For me flavour has always been the overrid-ing consideration when creating a dish or menu,” Lindsay says. “You have to get the balance right between the ingredients and flavours before you even consider issues like plating, ambience and the other niceties that complement a meal.”

This no-fuss, no-nonsense approach is a hallmark of the executive chef whose career has seen him cook for an impressive number of A-listers. Presidents of nations, music artists such as Kylie Minogue and movie starts including Leonardo di Caprio, Samuel L. Jackson, Kevin Spacey, Edward Norton and heir-ess Paris Hilton have all been treated to Lindsay’s creations.

TASTE

TASTE

Rubbing shoulders with the world’s elite would have been the furthest from Lindsay’s mind when he started scrambling round his mother’s kitchen as a youngster, taken by the wonder and delight of home cooking.

“I was extremely comfortable in the kitchen from a young age. I was always pottering around and took particular pleasure in cooking Sunday lunch,” he says. “From there I attended the Bill Stafford Cook-ing School to learn the basics before moving on to the Western Cape Training College to complete my education.”

Lindsay’s career has progressed steadily since. He established the renowned Scoozi in Claremont ear-ly on, catapulting it to one of Cape Town’s top res-taurants before delighting customers at landmarks such as Aubergine, Beluga, The Table Bay Hotel and The Palace of the Lost City at Sun City.

The key to this success is Lindsay’s dedication to creating meals and menus that cater to current tastes without discarding the old. “I’m forever looking at what is happening globally - especially because we cater to so many international tour-ists - but this is always balanced with local flavours. People want the choice of home and local flavours, and you have to be able to read your clientelle and establishment.”

This is an insight that comes only with many years in the food business, a subject that Lindsay is par-ticularly passionate about.

“You have to have this knowledge and understand-ing to be successful,” he says. “And this requires many long hours in the kitchen and on the restau-rant floor. You have to be able to read the market and be open-minded about what you serve other-wise you’re not going to win.”

This commitment to understanding guests, tastes and trends is something that Lindsay feels has been lost somewhat in this age of instant gratification, expectation of immediate renown and respect … and reality cooking shows.

“What many people coming into the industry don’t appreciate is that getting to the top of your game is a long journey. And even the most respected chefs are still pulling long hours despite the long and hard road they have travelled to get to that position.

“I find there is less a sense of dedication to the art and that there is a tendency for the younger chefs to put up their feet once they believe they’ve made it. You have to be consistent in your career, and that doesn’t come easily or overnight.”

This application of his skills is apparent in the suc-cess of the Peach Tree Restaurant where he has stamped his mark.

This consists of reating a menu that combines lo-cal flavours with an international flair to cater to the differing tastes of guests. He describes the din-ing experience as a mix of local and cosmopolitan dishes: “I don’t like the norm and always challenge myself with introducing new flavours,” he says.

This again is a matter of experience rather than out-and-out experimentation that draws on past experience.

Lindsay’s favourite item on the current menu, which demonstrates the appeal of local flavours, is the oxtail. The dish is one he created some years ago, but that has been perfected through minor refinements to produce one the Peach Tree’s sig-nature dishes.

“Not all dishes work at all venues and it sometimes takes the right environment and timing for it to achieve the recognition it deserves. And our ox-tail’s time is now.”

He singles out the Turkish delight cheesecake as the dessert menu’s pièce de résistance. This de-light not only demonstrates Lindsay’s vast array of tastes and skill, but also his desire to bring guests a dining experience they will savour long after the last morsel has been consumed.



CREATE


CREATE

What kind of artist do you consider yourself?

Well, I see myself as an illustrator and concept art-ist. I tend to stay away from traditional gallery art. But I studied Fine Art and that covers a wide range of arts, like painting, photography and printmak-ing. I can do those things, but illustration and con-cept art is my focus. It’s where my heart lies.

What method of illustration do you prefer?

My method of illustration is digital. Almost all my illustrations are done digitally in Adobe Photoshop with my Genius digital drawing tablet. I’m not even sure I know how to draw with pencil and pa-per anymore.

Did you study or are you self-taught?

A bit of both actually. I’ve always had a passion for drawing. I drew every chance I got. And I tried to improve each time. This passion led to wanting a career in the arts field. So I decided to study Fine art at the Ruth Prowse College of Art and I think that’s when I really broke into the illustration field.

Which artwork are you most proud of?

I’m not so sure about that. I’m proud of each new artwork I create, because there’s always something new that I’ve learned during the creation of an il-lustration. Especially in digital, because I always

find new ways to do things or these workarounds that would usually take a bit longer to accomplish.

What motivates you?

Passion. That might sound a bit clichéd, but it really is a driving force. Passion for drawing, for storytell-ing and for creating. Although an epic soundtrack playing in the background really helps too.

How much coffee do you drink do you have a fa-vourite coffee shop?

I do have a favourite coffee shop! It’s called my kitchen… The coffee is free and the coffee is good, and there is usually an unlimited amount. Which can be good or bad, depending on how you look at it. But I’ve cut down on my coffee. I seem to be a tea person now. Wait, can I say that here? Do I lose points? I feel like the enemy…

Tell us something, anything..

This is a big question. My answer could be any-thing from the colour of my shoes to the meaning of life and the universe. But I’ll end with some wise words. To quote the great Neil Gaiman, “Do what only you can do best: Make good art. Make it on the bad days, make it on the good days, too.”

www.behance.net/rashieqsasman

Meet Rashieq SasmanIllustrator and Concept Artist

CREATE


CREATE

I always find it fascinating how things come about in life, be it a skill we discover or a busi-ness we start. Is it not true that often our big-gest most inspirational plans take these incred-ible turns we could never even dream of.

I have always loved to write, hence why you will find my footprints in both publications that Christine has been editor of, she has always had faith in my abilities and people like her led me to what I am doing now and what I am aspiring to achieve in the future.

In June of last year I decided to open a facet of my company Rag and Bone Brand to accommo-date small businesses that needed assistance with their social media. It was a leap of faith, but a handful of really amazing clients opened their minds, and wallets, to me and here I am 9 months later.

Many people do not realise the impact their so-cial media presence has on their clients and the benefits of either managing it correctly yourself or hiring someone else to do it. There are many large agencies out there that will charge you a handsome sum to design you a campaign and execute it with awesome success, but what if you do not have a billboard equivalent market-ing budget?

That is where I come in. I try and take on clients whom I understand and identify with. My first priority is establishing the business owners’ fo-cuses and how they would like to project their mission as a business. The product or service is also as important because if I do not know how it works or why people love it, I am useless to

my client. I think ultimately I hope that when someone joins or likes a social media platform I manage; I want them to believe that the owner of the company is personally sitting at a device updating statuses and communicating with the client.

I am so intrigued with the relationship between client and service or product, the way we react to what is posted is so revealing of how you can make your product more appealing to your mar-ket. We are definitely in the 21st century with amazing technology that I hope begins to scare people less and excite them more.

To circle back to my opening lines, I love how this came about. I grew into this line of work. My love for writing, coupled with ideas and the experience of marketing my own businesses I am now able to assist other companies and even a foundation with their online presence and their relationships with those who believe in both the brand and message.

More adventures await as I relocate to Cape Town before the end of this year. Cape Town’s originality and small owner run businesses brim with opportunities. At a recent Digital confer-ence we were told that Durban is the leading social media hub in South Africa, apparently we just get it. So Cape Town, get your Facebook pages ready for me, I am so excited to be a part of your community really soon and help you grow a following for your businesses.

By Jaimi Shieldswww.ragandbone.co.za


CREATE

One thing that all bloggers have in common is words. No matter the size of their klout their views will forever be etched into cyber space. In saying that their words can provide an entry into new busi-ness territory. A bloggers event can go a long way in expanding your business and gaining exposure for your products. They’re a perfect environment to test out products on potential clients, and see if your product or service is even worthy of blogging about. Here are a few top tips for organising a blog-gers event and ensuring it’s written about in a good way for weeks to come.

Before the event…It’s a team effortWhether you are organising this event alone or in a team surround yourself with helpful and positive people. This may include co-workers, other blog-gers, or influential people from your event’s niche. Initially they will be there to bounce ideas off, and later to run through your schedule with. You can’t think of everything, you’re only human.

Communication is keyDuring all parts of the planning process try as much as you can to keep everyone in the loop. This could be anyone who would be involved with the event, your client, co-workers, or caterers. On the day be-fore the event send out a reminder email to eve-ryone refreshing them of their individual roles and the day’s schedule.

First impressions countThere really is nothing better than receiving an in-vite to something that looks and sounds exciting. Put a lot of thought and effort into what the invite looks like, what it says and how it is delivered. Pin-terest has an abundance of quirky and cool ideas to gather inspiration from.

#SocialMedia:The power of it is undeniable. Firstly, follow and like all the bloggers you are inviting. Not only is it common courtesy, and slightly embarrassing if you don’t, but you need to make yourself and your brand easy to find when they are searching for you. Another way to make social media work for you is to create a hashtag that is specific to your event, something unique yet searchable. This way hype will be created before the event has even started!

The big day arrives…GreetingsEvidently there will be someone who arrives alone and who doesn’t know a soul. You need to be their first point of contact so introduce yourself and the team immediately. From the get-go be at the fore-front of any communication and help the bloggers feel comfortable and at ease.

Give-and-takeThere is nothing worse than the continuous drone of talking. Your guests will lose concentration, and quite frankly so will you. Firstly, it is important to understand that bloggers love to be involved and to write about what they experienced, not just something they were handed. So try and think of creative ways to make their writing job easier by making the event interactive and giving them something solid to write about. For example, if you were launching your new makeup brand why not give them a makeover?

Vibey vibeDecide what the theme of the event is going to be and stick to it. One of the worst mistakes is trying to make the event into a multi-coloured Pinterest board. Choose your decorations, food, location, presents and stick to one consistent theme. And remember to always be loyal to your brand. You

How to host a bloggers event


CREATEwant your guests to leave with clear understand-ing of your brand and what the event was about so they can write about it accurately and truthfully.

That something specialYou want to make the bloggers feel extra special so try to do something a little out of the ordinary for them. This could mean handing out some won-derful goodie bags (always a good idea) or greeting them by name when they walk through the door. They have a busy life and often blogging is not their sole source of income so you want to make them feel like they’re of value and say thank you for tak-ing the time out to come to your event.

It’s time to say good-bye…Merci beaucoupA simple thank you always goes a long way so be sure to thank the bloggers publicly on social me-dia, in your newsletter and at the event. Share any posts/tweets/likes they produce and try to keep in

contact with them in the future. The aim of events like these is to build relationships, so make sure to always touch base every once and a while.

Practice makes perfectIt’s a rule of thumb that things always get better with experience. After you have said your good-byes and packed up knuckle down and write up a post-mortem of the event. Mentally run through the day identifying the things that worked well, and those that didn’t. This document will help in preparing you for your next event. And remember that even though you plan there will always be a few hiccups…it’s how you handle them that counts!

By Megan PilditchMegan is a freelance writer, traveler and lover of all things green. She also works for a NPO and re-ally wants to see social justice in her city. And ob-viously, she loves a bit of adventure. To see what freelance writing services she offers have a look at her blog: sailingwords.blogspot.com, or connect with her on twitter: @MeganPilditch


CREATE

The PresentRed Earth is a studio based in Cape Town specialis-ing in the design and creating of exclusive trophies and sculptures.

Founded on unashamedly old school values of traditional handcrafted quality, owner and artist Eric Tollner combines his skills and experience as a designing and manufacturing jeweller, with a pas-sion to create more sculptural work, to bring you the Red Earth range of awards and sculptures.

Special care is taken in paying meticulous atten-tion to detail in each design, and during the cre-ating of each award. As a result every piece is a unique original, individually designed and crafted to the highest standards for each client.

They are involved regularly with ongoing commis-sions from local and international clients, for both corporate and sporting events, as well as sculp-tures for individual collectors.

The PastEric Tollner was born in 1974 Kwa-Zulu Natal, and raised in a small farming community nestling in the foothills of the southern Drakensberg.

In 1995 he qualified as a manufacturing & de-signing goldsmith, obtaining a National Diploma

in Jewellery Design and Manufacture with 2 dis-tinctions, and a trade certificate in Precious Metal Working and Mounting.

The devastating fires around Cape Town in Janu-ary, 2000, became nature’s next powerfully inspir-ing act. That month will long be remembered for the raging fires that tore their trail of destruction across our beautiful mountains.

The endless piles of rock that cascaded down onto Chapmans Peak drive following the fires, provid-ed the basis for the work Eric now does. The first piece was created as a Christmas present in 2000, and in 2001 his Red Earth dream started to be-come a reality.

Combining the skills learnt as a goldsmith, with a love of the human form and its movements, the range of sculptures grew into an endless range of options that included trophies, awards, and func-tional pieces such as businesscard holders and ta-ble centrepieces for functions.

Each piece is meticulously and individually hand-crafted. Particular attention is paid to capturing, in detail, the movements and body language of each miniature form, bringing to life every sculpture as a tiny portrayal in a moment of time.

www.redearth.co.za

WIN a beautiful sculpture - see our competitions page for more information.


DISCOVER

People and their pets

Name: Lynn Zachariades Pet’s Names: Bella, Phoebe, Georgina, Frank, Lily, Lucy, Rosie, Brian, Pugsly

I grew up in Ireland with the usual dogs, cats & guinea pigs. We also had hens, a donkey & a pony that gave birth the day after we got her! Her foal, Surprise, was like a human & used to come in the lounge and watch TV.

Since I came to South Africa 25 years ago, my hus-band and I have had 9 dogs and 11 cats, only 3 of which were purchased, rest were all rescued in-cluding 2 wonderful dobermans! There are also a few fish floating around.

At the moment, we have 7 cats (3 are the kittens of one I rescued. We call them doggins as they grew up with dogs and don't really behave like cats), and 4 dogs. They range in age from 13 to 4. Three of the dogs are Jack Russell's and one is a boer bul.

This morning I woke up sandwiched between the 80kg Boerbul, Bella and the 6kg Jack Russell, Geor-gina, who never grew (she's the runt :) There was also a mad fluffy back cat on my feet. My husband was clinging to his side of the bed.

They are always with us, love going in the car (cats included. One nearly killed a plumber by hiding in his van and jumping up a few streets from our house!) They have beds all over the house, includ-ing a full sized mattress for Bella in our bedroom, and a special dog pool lounger for lying in the sun.

Frank, the oldest dog, is going a bit senile but smiles at you if he likes you and brings bougainvil-lea flowers as presents. Phoebe, the middle jack, can fit up to five biscuits in her mouth at once!

We have 3 black cats, Millie, Mollie & Lucy, which tends to confuse visitors. Lily is a tiny little thing who gave birth to Brian, an enormous tabby, Pug-sly, a fluffy black and white who knows just how beautiful he is and Rosie their little sister who is a Siamese.

Dogs and cats all get on very well. Pugsly is in love with Phoebe and stalks her. Lily regularly comes to Bella for ear washing and in winter they all sleep together by the fire.

We have two teenagers as well so there is always someone in the house who is hungry!


DISCOVER

Name: Lara-Jayne Whittaker. Pet’s Name: Jesse.

He means everything to us, we don't treat him like a dog but as a family member. He has looked out for my daughter since the day she came home from the hospital. If she woke up in her cot he would come fetch me from another room. If she cries he cries. He is very protective over her. She loves him so much, follows him around and does what he

does, even sharing her food with him. My brother has 3 rescue dogs and they are also treated like family members. We love dogs. We have had 7 in total since my brother and I were small. Our doggy has learnt to climb through my daughters bedroom window from outside and we have burglar bars. He also sleeps with his head on a pillow and half his body under the blanket in the winter. More human than dog.

Name: Lauren Bubb. Pet’s Name: Token

Token makes my day, he is super loving, a great companion and probably the best decision I’ve ever made. He is from the SPCA and if I could I would res-cue more dogs but that is just not plausible at the moment. I grew up with dogs so living in a house

share with no family around and no animals, made me feel odd and empty. Will be a sad day when my baby Token will not be around anymore.

Token is not the brightest dog around and can be quite clumsy walking into things. He jumps into the stairs by the kitchen door. I guess he is still working on judgment. I do torture him by dressing him up in his little gangsta hoodie jumpsuit, if I do not roll the front leg bits up, his paws get stuck and he falls on his face. Mean but cute. He freezes with his bum in the air and his face on the ground.

He is like a socially awkward child on the beach, his cheekiness is a defensive mechanism when he tries to make new friends, barking in the faces of much larger dogs or trying to stalk them from afar, look-ing back to see where I am.

His unique personality makes me laugh everyday.

DISCOVER


Name: Karin Swanepoel. Pet's Name: Nikitah

To me having a pet means that I receive and give unconditional love. A pet is an extension of my per-sonality. Nikitah is 1 of 5 adopted dogs. She was first saved by her previous owner from a Dog Fighter in Athlone, Cape Town when he drove passed and happened to notice her. Nikitah is kind, loving and is always happy to see me. To me she has the spirit of "Jock of the Bushveld". She absolutely loves the open road and can't wait to go for a ride in my car!When we leave home for quite some time, she'll sit and wait on the steps for me to return. She actually looks like she's sulking.

We have ample space and our 5 dogs share the property with 1 cat, 2 Parrots, 2 Tortoises, Finces

and Doves and the Wild untamed Dassies in the koppies of Glenvista. All live in harmony and hav-ing pets who all come from different homes (some broken or abandoned) just shows me daily that no matter how young, old, big, small, thin, fat or ugly - everyone can co-exist.Having a pet means the world to me. Nikitah is such a loving, well mannered dog (who takes chances to jump on my side of the bed when no one is looking or hubby is asleep). She is the leader of the pack. I would recommend to anyone wanting a pet, to consider adoption instead of making use of Breed-ers. There are many animals just waiting for some-one to offer them a loving home.

Name: Robert Shaw. Pet’s Name: Arnie

I got my Lovebird about 20 years ago. She had a strong at-titude, so I called her Arnie, she was so lovely, my best friend, it’s almost if she could read my mind. Arnie knew when I was happy and when I was a little stressed, she was so comforting, plus she came out

of her cage every night and slept in my hand. Ahh we had such fun!

I couldn’t end off without a mention of this guy...


I had to end off by introducing you to my little guy. His name is Smudge and he is my pet Guinea Pig. His little girlfriend died earlier this year which was heartbreaking, so he’s getting a lot of extra attention at the moment. You know the kind, extra belly kisses, over the top baby talk, millions of photos. That type of thing. He’s totally stolen our hearts.

A big thank you to everyone who participated in this arti-cle. I feel very close to anyone that loves animals. So please continue to send me your animal stories and share your photos with me. With love and FluffChristine

DISCOVER

Name: Chantal Louw, Pet's Names: Eddie or Ed

I could go off into cliches about how much he means to me and share dozens of quotes that can all be summarized in one sentence. My life is vastly better for having met Ed.

When Ed was a puppy I would give him stuffed toys to carry about. Golden Retrievers love walk-ing about carrying things and this seemed to make him happy and rather proud. After a while Ed dis-covered that it was also endless fun to rip open a seam and pull out all the stuffing which he could then throw it about and roll in it. What was amaz-ing was that Ed always chose the seam around the stuffed animals neck and so I would regularly walk into the decapitation and disemboweling of a cud-dly toy. After a while, my friends started to call Ed, the Serial Killer.

Ed has recently discovered his voice and it's abil-ity to command attention. Trained from a young age to be in a gallery and then store, Ed was always very happy to sit and watch the street go by. How-ever, he has found that after time he gets bored and the best way to handle this is to stand in front of me and bark. I will be mid sentence with a client and Ed will calmly stand up, sit in front me and bark until I take him for a walk.


DISCOVER

“Every dreamer knows that it is entirely possible to be homesick for a place you've

never been to, perhaps more homesick than for familiar ground.”

- Judith Thurman


DISCOVER

Where the Kangaroos roamI was lucky enough to take some time off recently to visit Australia, a place I often call my second home. Not only do my parents live there, but so does my brother, my nephews, my uncle and vari-ous other friends and extended family members. I count it as a blessing that I know so many peo-ple living in other countries, it means travelling is something I live for. Sadly with the Rand it’s not always that easy, so I felt extremely lucky to be able to visit my family and take two weeks to soak it all in.

They live in Victoria Point, Brisbane. A city that is so beautiful and so clean that it looks as if some-one came by with a magic wand and sprinkled fairy dust all over it. I understand that Australia is often a contention amongst a lot of people, some that love it and others that loathe it and curse it

as the place the South Africans run away to. Per-sonally, I love it. I also love South Africa. Having said that I also love England, where lived for four years. To me, it’s all about what you make of it. Don’t focus on the past, on where you are from and the differences between the people and the environment. Of course it’s going to be different, but surely that’s the beauty of it. I love embracing different cultures and learning about what makes them tick.

As mentioned, I was staying on the outskirts of Brisbane, in a lovely little suburb called Victoria Point. As usual I am always amazed by the lack of security, the open front gardens and the obvious respect that everyone has for each other. I visited various other nearby suburbs such as Cleveland and Bulimba, took a trip into Brisbane City itself


and also visited two islands. So in the two weeks I was there I really got a chance to explore, and of course try out different coffee shops at each place I went to (that was a given of course).

I’m a huge fan of the city itself. Whereas a lot of people would prefer to live outside the city, with bigger houses and more open spaces, I personally would love to live in the city or at least as close to it as I could be. City living is certainly more expensive but it has a certain life and vibe to it that suburb living does not. Both have their perks I suppose. The city is incredibly vibrant, and even has a small man made beach right in the middle. On our day in the city we took the Kookaburra River Queen boat for a lunch cruise. Here we were treated to a three course meal while we went up and down the Bris-bane River. A beautiful way to see the city, and cer-tainly interesting to see how the ‘other’ half live.

The two islands that I explored were Coochiemud-lo Island and Stradbroke Island.Coochiemudlo, or ‘Coochie’ as the locals call it, was just a stones throw away from where we were staying. A quick five minute drive to the local jetty which takes you to the island. Coochie is a lovely little island, where many locals live and which has certainly seen a bit of a resurgence since I was last there four years ago. It’s a great place to go for the day, to swim, walk around, and of course go for cof-fee. We went to the Red Rock Cafe for an incred-ible breakfast, for what I will still state as the best scrambled eggs I have ever eaten.

Stradbroke Island is on a much bigger scale, the difference in size between the two islands is im-mense. ‘Straddie’ as it’s known by (noticing the trend here?), is so big that there is even a school, a church and a hospital on the island. To get there

you can either catch the ferry as a ‘walk-on’ or you take your car onto the ferry itself. Taking the car is highly recommended because getting around by foot wouldn’t be fun. We took the car, packed a lunch and snacks and headed off for the day. Found a place for breakfast and our much needed cof-fee and then we found a beautiful beach to spend the day on. Victoria Point is surrounded by a lake, and while this certainly has its own appeal it was also nice to be at a beach, with crashing waves all around.

Should you ever go to Brisbane, I highly recom-mend a visit to both the islands. A holiday never re-ally feels like a holiday unless you get some beach time.

I hope one day to get the chance to visit other cit-ies such as Melbourne (where I hear the coffee life is booming) and Sydney. Australia is huge and each city has its own culture and life.

Brisbane, to me, is a place of tranquility. A place where everything runs smoothly and where cus-tomer service ranks high (the customer service thing was a biggie for me, and something all other countries can learn from). It’s a quieter city than most, so throw in some of the Cape Town charm and charisma and I’d say you’d have yourself a pret-ty perfect place.

Brissie (see what I did there) is definitely my home away from home and I look forward to another vis-it in the hopefully near future.

By Christine ‘the small kangaroo’ Bernard

DISCOVER


DISCOVER

THE GIRL WITH ALL THE GIFTS

BY M.R. CAREY

Dear Bibliophiles

The book that I am reviewing this month is not the one that I had lined up. But sometimes plans are best ignored. I’m not quite sure what to call this particular peculiarity of mine, but I bestow upon myself free reading time when I’m on an aero-plane. This means that for the duration of my flight I get to read whatever I want and I don’t have to feel guilty about it (my job and studies involve a lot of reading, but not of fiction). This little indul-gence often extends to actually purchasing a book at the airport because you can’t read on your elec-tronic device during take-off or landing, so an ac-tual book is the only option you’re left with. Obvi-ously. As a result I am often not as grumpy about having to travel for work as I might be otherwise. On my most recent trip, I made it through security at OR Tambo with just 15 minutes to spare before boarding started. Naturally, I headed straight for Exclusive Books to choose my consolation prize for leaving on a Sunday. Now, 15 minutes might not sound like an awfully long time to choose a book, but I work well under pressure. The cover is bright yellow. On it is a picture of a little girl in silhouette

facing away from the reader, arms stretched out wide, hands open. The title of the book is The Girl with all the Gifts. And I’m sold. It’s that simple. It’s like falling in love. You just know.

Stories about Zombies have become very popular over the last few years inspiring books, movies and TV series which draw a huge and loyal fan-base. I myself am a fan of Zombie stories. I often wonder what exactly it is about humans turning into mind-less, flesh-eating, living (because in a way they are alive, except that they’re dead) monsters that we find so intriguing. I wonder if the zombie story is becoming a sort of genre of its own? I am sure that some enormously brilliant intellectual will theorise this fascination and make it all sound very smart. This sort of smarty-pants undertaking is way be-yond my skill set, so I will content myself with tell-ing you a bit about The Girl with all the Gifts by M. R. Carey. As an aside, when I finally watched Warm Bodies I found that I preferred ‘R’ when he was still mostly Zombie which triggered a ridiculous, though intense bout of introspection. Even though I found the ending disappointing, it was worth watching if only for the moment ‘R’ says “Don’t be creepy.


DISCOVERDon’t be creepy.” But, I digress.

Melanie is the girl with all the gifts. She is 10 years old, smart, remarkably observant, polite, curious, desperate for affection, and anxious for the ap-proval of her teacher, Miss Justineau. It all sounds a bit unremarkable so far, but, Melanie lives a strange, isolated, institutional life made interest-ing by occasional interactions with Miss Justineau, the mysterious and inexplicably angry Sarge, and Dr Caldwell. She is rarely able to communicate with the other children in her class, but manages to somehow feel connected to them nonetheless and refers to them as friends. Melanie lives in England in a time after what is referred to as ‘Breakdown’ which has left most of England and the world over-run by ‘Hungries’ (which are zombies, but referred to in this way as a result of their insatiable hunger for human flesh). This world is also inhabited by uninfected humans who live in a place called Bea-con, and people called Junkers who are a group of

survivalists who insist on living outside of Beacon. When the home that Melanie has known all her life is attacked, she joins Miss Justineau, Sarge, Dr Caldwell and a Private Gallagher on a quest to reach Beacon and safety. But Melanie is no ordi-nary little girl…

Because I am petty like that, I have to point out one thing that annoyed me in this and other books – the story is set in England, but there is a distinctly American flavour to some of the dialogue which grates. The Girl with all the Gifts is gripping. It can be read purely for entertainment, but also offers the opportunity for deeper engagement if you’re in the mood. Carey touches on issues of ethics and humanity in a fresh way, and the text is littered with references to Greek Mythology. It is a thor-oughly enjoyable read, and I can recommend it to zombie-fans and non-zombie fans alike.

By Lisa Wiebesiek


Time to win some competitions!All competitions must be entered

by 28 April 2014Enter with subject line to

[email protected]


WIN WIN WIN

1

Win a 1 x 250g bag of the VIP blend and 100 250ml EcoCups (2 sleeves).

VIP BLEND FROM LATTE LOVE:A blend of beans that is both balanced and complex, with a sweet background and an aroma that lingers. Made with beans from South America. This blend is a dark roast.

ECOCUPS:EcoCups are made using board from managed plantations, coated with a thin layer of plant-based plastic (PLA). The take-away coffee cups are 100% compostable and biodegradable, and will break down in a home or commercial composting facility.

Subject: Latte Love/Eco Cup

www.lattelove.co.zawww.ecopack.co.za

Win a copy of Goblins’ GuildAges 8 - 12 (or adults that think like kids!)

‘Goblins’ Guild’ is a book bought to you by a very Goblin-like human, a crea-ture in her own right, and member of the ‘Humans Who We Like’ society formed by the Goblins of Goblinia.The Goblins kindly let this human into their homes to document their lives and have allowed this book to be published so as to give others a small insight into what they are all about (and to be famous of course). This book highlights the personalities of 30 chosen Goblins who have generously posed for photos as well as helped with the editing of the book.Through this book they hope that the humans will finally learn how to have fun, Goblin style.

Subject: Goblins

2


WIN WIN WIN3

4

Win a beautiful sterling sculpture of your choice from Red Earth val-ued up to R1090.

Choose from the following ten choices: Climber, Runner, Golfer, Thinker, Believe, Cyclist, Surfer, Penguin, Elephant, Cat. Please see website for images.

Please note if you have a more specific theme in mind Red Earth would be open to sugges-tions.

Subject: Red Earth

www.redearth.co.za

Win a 1 x Value Red & White Mixed Case from Wine Web – This includes 6 bottles, 3 red and 3 white and includes delivery.

Subject: Wine

www.wineweb.co.za


5

6

WIN WIN WIN

Win a 1 month membership to The Sports Science Insitute of SA

This fantastic prize includes a comprehensive fitness assessment and personalised training programme.

Prize value R1492.

Subject: SSISA

[email protected]

Win an individually hand sawn silver suburb name tag on silver chain by a ring to It. Suburb of your choice!

These name tags are inspired by Cape Town suburbs and highlights the pride and differences associ-ated with the areas we love and the spaces we live in.

In order to win you must LIKE their Facebook page and put a comment saying ‘I want to win my suburb name’

Facebook Page: www.facebook.com/ARingToItJewelleryDesign

Like what you see? Do some cyber stalking:Twitter: @a_ring_to_itInstagram: aringtoitEnquiries: [email protected]


THE END

Do you want to advertise with us?Email Christine on

[email protected]

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

issue 11 april 2014

Documents