issue 9 february 2014

February2014 Issue 9

Taste | Create | Discover

www.flatwhiteconcepts.com | Issue 9

ED’S NOTE

The month of luurrrve....

It’s February, notably one of the hottest months in South Africa, not just from the sun but from under the collars too. Yep, it’s the month of love, Valentine’s Day. It’s a day some love and others loath.

But there really shouldn’t be so much pressure. Why does it have to just be about romance? Why can’t you celebrate loving your cup of coffee? Your child? You favourite pair of shorts? heck, why not just celebrate loving yourself.

Do it differently this year, and create a day that’s all about the things you love. So for me it’s pretty simple, it involves my husband Warren, my Guinea Pig Smudge, a hot cup of coffee, a book and a bowl of popcorn. Simple. On this day I will laugh a lot, wear pyjamas all day and act silly.

What do you love? Maybe it’s a ‘being in my 30’s thing but I’m start-ing to recognise the speed of life and the absolute necessity to be as happy as often as you can. Do the things you love.

In this issue we celebrate our love for coffee by declaring our love to the AeroPress (page 10), we boast about our gorgeous front cover by introducing you to a talented new illustrator (page 20), and we dis-cover the love of co-working (page 26).

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]

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CONTENTS

TASTEMonmouth Coffee

SuperetteHow to make a great cup of coffee

Chocolate-kissed butter shortbread recipeHome brewed opinions chapter 3

An ode to AeroPressKopi Luwak

Happy New BeersMessge in a bottle - La Jeunesse Delicat

CREATECupcake Mommy

Blogging 101Olympus Stylus 1

DISCOVERMy journey from Coffice Nomad to Coworking Knowmad

Grande Roche HotelBook Reviews

COMPETITIONSWin Win Win!


TASTE

From Cape Town to London the coffee culture is growing and adapting to all tastes and fla-vours. This December I spent a few days visiting some of Lon-don’s finest coffee shops and top of the list is Monmouth Coffee in Covent Gardens. At 27 Monmouth Street this elon-gated coffee shop is constantly packed with coffee lovers even to the point where the outside bench was our only seating op-tion.

Monmouth started roasting in 1978 and held regular tastings for the community before peo-ple would buy their beans. They now roast and supply country wide and have a large roaster in Bermondsey. Like most coffee shops in the UK they have a fil-ter blend and an espresso blend on daily and each blend boasts unique flavours of the region it is from.

When you step in to Monmouth you experience true coffee love. Before you even get to the cof-fee shop there is a counter laden with scales, timers, cof-fee paraphernalia and of course bags and bags of various beans. At this point you are able to taste and smell the different blends and make a decision on whether you want a filter shot or an espresso shot.

Behind all this there is a friend-ly faced barista pumping out the orders and he sure does know how to pull a good shot because Monmouth Coffee is pure pleasure to drink. If you are lucky you will find a seat at the back of the shop which is a welcome respite from the busy-ness of the front of the shop. Enjoy free wifi and if it is winter (like it was for us) you will never want to leave the warmth and the tantalising smell of coffee in this place.

For anyone visiting London, specifically the Covent Garden area, do yourself a favour and visit Monmouth Coffee. I would even suggest planning a day in Covent Garden to visit Mon-mouth. What an incredible cof-fee experience it was.

To read up more about Mon-mouth Coffee you can visit their website at www.monmouthcof-fee.co.uk.

By Coffey and Cake*Coffey and Cake is a blog delv-ing into the delicious world of coffee, cafes, sweet treats and the good things in life. LIKE the Facebook page to find your next coffee fix (www.facebook.com/coffeyandcake) or follow the blog www.coffeyandcake.blogs-pot.com

Monmouth Coffee


TASTE

A trendy Cape Town joint with its yellow and grey benches and tables, Superette is fast becoming a city favourite. Superette is perfectly located at 66 Albert Street within the very trendy Woodstock Exchange building. I stumbled upon this breakfast and brunch hangout while trying to find another coffee shop and am so glad I did because it is a hid-den gem amongst a bevy of artisan goodness.

Run by the organizers of the Neighbourgoods Mar-ket, Superette is a Neighbourhood cafe that stocks local fresh produce, craft beer, and serves up coffee from Rosetta Roastery and Deluxe Coffeeworks. A new menu is prepared daily and they even have a special brunch menu on Saturdays. This large space is great to spend some time alone, get some work done or have a catch up with friends. Superette has benches set up along the front windows so you can sip on a flat white while you watch the world go by, or find a table amidst the others and enjoy a hearty meal on a Saturday morning. Superette also sell locally packaged goods and I must admit it was difficult not to buy the biscotti on display. At lunch there is a fabulous array of col-

our on the tables as fresh salads from local farmers adorn the plates. Fresh and funky are two words which greatly describe this cafe.

The service is friendly and the coffee is from two fantastic roasters, so you won’t leave disappoint-ed. The sun shines in through the large windows making Superette a great spot to be refreshed and revived after a long week. So do yourself a favour and make sure you stop in to Superette when you next visit Woodstock. Grab a meal and a cup of cof-fee, and then mozie through the rest of the artisan stores in Woodstock Exchange. It really is a great way to spend a morning.Superette is open from Monday – Saturday, 8am – 3pm.

By Coffey and Cake*Coffey and Cake is a blog delving into the delicious world of coffee, cafes, sweet treats and the good things in life. LIKE the Facebook page to find your next coffee fix (www.facebook.com/coffeyandcake) or follow the blog www.coffeyandcake.blogspot.com

Superette

TASTE


HOW TO MAKE A GREAT CUP OF COFFEE Throughout the world, more than 1.6 billion cups of coffee are consumed each day. Globally, coffee is second only to water when we look at the con-sumption of beverages. For many, coffee has be-come an integral part of their morning ritual.

Chris Brown, Director at The Daily Buzz, a chain of corporate workplace coffee bars, says, “Coffee is produced from the seeds of a small red fruit that grows on the coffea plant. There are two main types of commercially consumed coffee beans: the Arabica bean and the Robusta bean. The flavour of the bean is dependent on a number of factors including the growing region, soil, temperature, weather and even neighbouring foliage. Contrary to popular belief, buying expensive beans does not automatically mean it will result in a good cup of coffee. There are a few fundamental rules that need to be followed to create the perfect cup.”

When asked, “How do I make a great cup of cof-fee?” Brown, who has studied at the London School of Coffee, advises you to consider the fol-lowing factors:

Beans – Whichever beans you de-cide to use, make sure they are fresh. Look for beans packed in a foil-lined bag with a 1-way valve (a small round plastic disc embedded on the inside

of the side of the bag).

Grind – If possible, buy whole bean cof-fee and use a burr grinder to grind your beans. Only grind as much as you re-quire for the occasion and then store the beans in an airtight container in a

cool dark place. Make sure the grind coarseness is suited to the coffee brewing method you plan on using. Espresso = Fine; Filter = Med; Plunger/French Press = Coarse.

Equipment – Whichever method you are using to brew, make sure you are using good quality equipment that is cleaned often and properly maintained.

Water – Water makes up the high-est portion of the final beverage (except for drinks like cappuccinos and lattés). Good quality filtered water goes a long way to ensuring

good in-cup quality as well as helping to maintain your equipment for longer.

Milk – If you are steaming milk for a café latté or cappuccino, try to use fresh milk that is well before its ‘best before’ date and make sure it’s cold when you start. This gives you more

time to aerate the milk with fine bubbles that will give you a much creamier and sweeter velvety tex-ture. If fresh milk is not an option, long life milk foams really well.

About The Daily Buzz:

The Daily Buzz is South Africa’s speciality coffee bar service provider for the corporate industry. As a family-established business that started in 2006, The Daily Buzz currently provides the ultimate in-house coffee experience to a number of blue chip corporates. The Daily Buzz offers premium coffee, scrumptious food and exceptional levels of service in a location that’s close enough for staff to grab a great coffee and a muffin and be back at their desks in a minute.

For further information on The Daily Buzz, please visit their website www.thedailybuzz.co.zaTwitter: @daily_buzz_za

www.flatwhiteconcepts.com | Issue 9 www.flatwhiteconcepts.com | Issue 9

TASTE

Adapted from Tina Bester, The Queen of TartsMakes 30 biscuits INGREDIENTS:

• 275g softened butter• 160g caster sugar• 300g flour• 150g corn flour• 90g dark chocolate• 90g milk chocolate

METHOD:

In a medium sized bowl, cream your butter and sugar until pale yellow and fluffy. Sift the flour and corn flour together into your bowl - mix with a wooden spoon as much as you can, but at some stage you’re going to have to get your hands dirty and squish it all together to make a dough. It will take some patience, so don’t lose hope. Once it is all sticking together somewhat coherently (there will still be a few crumbs) roll it into a sausage about 6cm thick, wrap in clingfilm and place in the fridge for an hour or so.

After the hour, preheat your oven to 160 degrees C. Cut your sausage into rounds about 1cm thick and place on a non stick baking tray. Bake for 10-15 minutes, until the tops are mostly solid, and the bottoms have started turning a pale golden brown. Allow to cool on your baking tray.

While you’re waiting for them to cool, melt your chocolates (I break the slabs into small pieces and melt in the microwave, a few seconds at a time). Once your shortbread is completely cool, and your chocolate is still very runny, place teaspoonfuls of the melted chocolate on each of your shortbread rounds, and spread until almost the edges.

Allow the chocolate to harden (if you can) and en-joy!

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

Chocolate-kissed butter shortbread


TASTE

When through various social media channels it was learned that our fearless leader at Flat White Con-cepts had acquired an AeroPress it seemed fit that the next chapter of Home Brewed Opinions should cover the AeroPress.

The AreoPress is possibly the most versatile of cof-fee brewing apparatus. It is manufactured by Aero-bie Inc., who are most famous for manufacturing Frisbees. As the company slogan goes: “High Per-formance Sport Toys,” the Areopress is no excep-tion. It is as much fun as a Frisbee on the beach. However, this fun happens in the kitchen (although it is versatile enough to take down to the beach and brew a cuppa at your sunset picnic) and you do not have some strangers Labrador running of into the sunset with your Frisbee firmly clenched between its teeth.

The question as to why the president of Aerobie, Alan Adler invented the AeroPress in 2005 is un-known and to be perfectly honest I do not really care. I’m sure there is a reason but I am just grate-ful that it does exist.

The AeroPress consists of two cylinders made of some sort of plastic. One cylinder has a rubber plunger that fits inside a larger cylinder to create an airtight seal, very similar to a syringe. Amongst the coffee geeks it is comically known by the name

of something you will find in certain adult stores. We won’t go there. I’m sure you can figure it out.Brewing in an AreoPress results in a very balanced coffee, with full flavour which is due to it using air pressure to extract the flavour from the coffee.

There are varied methods of brewing and your Aer-oPress will come with a set of instructions which you can follow. The most important thing to keep in mind is that there is no exact science to brewing coffee. The most important things to consider are using fresh filtered water, freshly ground coffee, the correct coffee to water ratios, and taking care when brewing.

That being said, I have found that when using an AeroPress the inverted method has produced some of the better cups.

The inverted AeroPress method is thus:

What you will need:• AeroPress • 16g of freshly ground coffee (about the consistency of table salt) • A large spoon • 240ml of filtered water (boiled to about 90 degrees)

Instructions:Place the cylinder that has the rubber upside-down and insert it into the larger cylinder until it reaches the number 4 circle (there are numbers 1-4 down

Home Brewed Opinions

Chapter 3


TASTE

the side of the AreoPress) and place it on a flat surface. Once you have done that place the filter into the filter cap and rinse with hot water. Add the ground coffee into the inverted AeroPress and pour about half the hot water into the AeroPress, saturating the grounds. Give it a thorough stir and let it stand for one minute. Pour in the remainder of the water and screw on the filter cap. Gently tip the AeroPress and flip it on top of your mug and gently plunge down, stopping when you hear a hissing sound.

And there you have it.

As I mentioned earlier, the AeroPress is very versa-tile in producing a full flavoured coffee with a fairly short brewing time. It is also a very convenient and handy device that can be used at home, and it also easy enough to pack into the picnic basket or the boot of your car for a road trip. It even comes with

a zip bag for transportation.

To clean just rinse with hot water. DO NOT, I repeat, DO NOT put it in the dishwasher. It will crack.

When cleaning mine I have myself a little more fun by unscrewing the filter cap, hold it horizontally, and plunge further thus shooting out the grounds. The more force you use the further it goes. Just do it outside or over the sink. I shoot the grounds into my plants. Coffee is very good fertilizer due to it being high in Nitrogen. Just a handy tip. Enjoy!

By Carl Anthony BadenhorstTwitter: @blueberry_notes

Editor’s Note: When Carl sent me this review, I had just finished writing the next article, my ode to my AeroPress. Great minds!

FREELANCE WRI T ER

Specialising in:

C offee | Culture | Creative Industries | Education | Learning

Carl Anthony Badenhorst

www.blueberrynotes.co.za

[email protected]


TASTE


TASTE

It’s February. The month of love. I love my husband and of course my pet Guinea Pig (whose picture I annoyingly post all over my social media accounts - annoy-ing to you of course, not to me the proud mama). I can’t, however, talk about that here, afterall that’s not what this maga-zine is about (lightbulb moment for new magazine idea). So I decided to talk to you about a new found love of mine, thanks to my husband who so cleverly listened to my obvious hints about what I wanted for Christmas. It was, of course, the Aero-Press. Despite my obvious love of coffee I have never claimed to be a coffee know it all. I’m more of a coffee like it all. I just drink a lot of the stuff. I am, just like you, learning about the coffee ins and outs as I go along and this was one of those gadg-ets that everyone kept talking about. I had

to have it. I definitely give this little handy gadget a two thumbs up. Why? Well first-ly not everyone can afford those big fancy shmancy machines and this little guy is very affordable. Secondly it takes about 2 minutes to make, which suits pretty much everyone these days. Thirdly, you can make it to suit your personal taste by playing around with the water to coffee grind ratio. And lastly, the coffee comes out smooth man. Oh so smooth.

Many places to buy this product. Here are some to try:www.yuppiechef.comwww.quaffee.co.zawww.beanthere.co.zawww.moreflavour.co.za

By Christine Bernard

AN ODE TO AEROPRESS

[email protected]

www.facebook.com/KopiLuwakSouthAfrica

The most exclusive coffee in the world

Full range of 100% Wild Organic Kopi Luwak.


TASTEThe name Kopi Luwak may be familiar to some of you. It comes from the Indonesian word for the Coffee (Kopi) from an Asian Palm Civet (Luwak). These small cat-like animals are much like our na-tive Meerkaat.

The history of Wild Kopi Luwak dates back almost 200 years, the Dutch had long since established themselves in what was then the Dutch East Indies islands of Sumatra and Java and Bali, now Indone-sia. From as early as 1715 they had been exporting Arabica beans to Europe and at that time Indonesia was the first place outside of Arabia and Ethiopia to extensively cultivate and export coffee beans. Un-der the oppressive rule of the Dutch, local farmers were forced to grow coffee along with other cash crops such as spices and tropical fruits. The farmers were forbidden by the colonial government to pick the coffee for their consumption, but the tenacious locals noticed that the droppings from a particu-lar species of Luwak (Asian Palm Civet) contained high amounts of undigested coffee beans, the same beans that had been denied by the plantation own-ers for so long. They collected these droppings, cleaned, roasted and ground the beans and made their own coffee.

The Civets have a highly developed sense of smell that allows them to sniff out the ripest berries, containing the correct amount of acidity and water content. While the cherries are being digested, the enzymes in the Civets stomach digest the soft fleshy part of the coffee cherry, but the bean itself is left virtually intact. These enzymes also breakdown the protein in the undigested beans and slightly fer-ment them. These two specific actions remove vir-tually all traces of bitterness and acidity form the end product. 95% of the Civets diet is made up of the coffee cherries, the remaining amount is made up of other fruits, berries and nuts found around the plantation, which also has an influence on the final taste of the coffee.

This aromatic coffee, with its unusual process, soon came to the attention of the Vereeniging Oogst-In-dies Company. The distinct flavours of Wild Kopi Lu-wak are known to be that of a syrupy full bodied na-ture. It has a thick hint of chocolate and molasses, yet does not have the acidity or bitterness associat-

ed with that of a strong coffee. It was these unique flavours compared to that of the standard beans being processed that lead the VOC to produce this coffee for themselves. This soon became the most sought after coffee in this area and fetched a high price due to its scarcity.

Recently Wild Kopi Luwak has seen resurgence in popularity, however with the price of this coffee rising at an alarming rate unscrupulous individuals have taken to extreme measures to try and cash in on its popularity. In some places Civets have been trapped and poached away from their natural habi-tat within the plantations and put into cages where they are only fed coffee berries. This practice is on the increase and purchasing truly Wild Kopi Luwak is becoming difficult. However there are many long running establishments determined to stamp out this illicit trade.

Australian Expat Albert Taylor, co-owner of the Man-dailing Estate in North Western Sumatra, invites any parties to visit their remote plantation to educate them of the habits and processing of truly wild and naturally processed Kopi Luwak. He has lived in the area for almost 20 years and has studied the Civets extensively. This knowledge has now been put into practice on the Estate where they have built specific ‘Luwak gardens’. These areas contain the original Arabica trees from Colonial days, and a multitude of the wild fruits and nuts the Civets enjoy. Educating the locals to protect not just the environment but also the Civets themselves. This education will en-lighten people as to the various financial and social benefits of local employees in hand with supplying wild free roaming Civets with a staple diet and an environment in which they flourish.

Wild Kopi Luwak is available from selected coffee importers around SA, but care should be taken when buying this product from online distributors offer-ing cut price deals. With limited supplies worldwide prices are again on the rise for what is truly one of the world’s most unusual and rare coffees.

Vist www.kopiluwaksouthafrica.co.za or www.face-book.com/KopiLuwakSouthAfrica for more, and en-joy the most exclusive coffee in the world.

Kopi Luwak

It is a new year and it is time for a new beer. There is a lot of talk about the craft beer revolution but since it is the beginning of the year, I thought it might be time for a new years craft beer resolu-tion instead. This year I plan to try as many new beers as possible. I set this same goal last year and proudly achieved it. Achieving goals is doubly sat-isfying when the practice is equally as enjoyable as attaining the accolade.

So to get started, here’s a mix of some of the new options at the League of Beers. Some are about to launch, some have just launched and some are newly available in the country.

The Citizen - DiplomatThis beer is brewed in the style of the original pilsners which come from the Czech Republic in a town called Plzen. These beers tend to be fuller and more flavoursome than standard lagers. They have an increased bitterness and sweetness and end with a crisp, dry finish. This particular one is leaning very much toward the sweet flavours. Citi-zen brew beers that they like to drink: flavoursome and distinctive, but drinkable. This new one is ex-actly within that theme.

The Jack Black - Skeleton Coast IPAIPAs (India Pale Ales) are going to be even bigger with SA craft brewers this year. This is the first of two new ones on the list and the first of many more to come in 2014. This IPA is themed around the Cape of Good Hope and the coastline up Af-rica. This was the journey that the original IPAs had to travel from Burton to parts of India like Bombay and Calcutta. It has a mild aroma, good malt body and is strongly bitter.

A brief history of IPAs in RSA would look as follows (I am open to wiki-style additions as this is to the best of my knowledge): • First IPA brewed in South Africa was Triggerfish’s Hammerhead, although Robson’s also had their Durban Pale Ale which is brewed to be in the vein of an IPA. So considering this, it might be a tie.• The next big one was the Blockhouse from Devil’s Peak.• The first imperial IPA was the Titan from Trigger-fish.• The first double imperial red was the ZAR from Experimental Brewers.

The Experimental Brewers - Jozi ThunderAnother new IPA in 2014, a milder IPA. I think the

TASTE

Happy New Beers


TASTElabel sums it up just beautifully: “Inspired by the vibe that is Jozi, this beer was brewed to showcase real Jozi style and flavour. Like the personalities that make up Joburg, it is a wild, almost conflict-ing mixture of sharp and smooth, classy and crazy, fruity and bitter and yet harmoniously balanced on the finish and quenching throughout.”

The Authentic Mexican - Imperial Tequila AleThe ITA (not to be confused with IPA) stands for Imperial Tequila Ale. It is oak-aged to give it extra character and balance. Despite being of a high al-cohol percentage, the decent level of bitterness and the citrusy twang; it is well balanced. The Oak barrels impart not only balance but a hint of Te-quila flavour as well.

BrewDog - Nanny StateAs a step back in the opposite direction, this beer is hoppy like an IPA but has almost zero alcohol. Non-alcoholic beers are becoming increasingly popular. The reason could be the stricter drinking-

and-driving rules or people being more concerned with flavor and experience than getting drunk. Plus the increased popularity of craft beer is taking craft beer to non-drinkers who, without wanting to go against their stance, still want to experience the magic of craft.

This one is a step away from the usually malty, non-alcoholic beers and is refreshingly hop-forward. In fact, if it is pure hops you are looking for, this might help satisfy that craving all day long.

So those are the major new beers we’ll be bringing out in 2014. I hope you get a chance to try them for your New Beers Resolution. And if you have any other beer ideas or you’re keen to brew your own, pop me a mail at [email protected] or head over to our site and place a review on the beers you’ve tried.

Happy new beer everyone, Rob, www.leagueofbeers.com


TASTE

Introducing the perfect wine partner for a seductive Valentine’s evening with the one you love.

‘Wine is an industry of romance, filled with lusty dreamers working the land in some of the world’s most picturesque settings’. So claimed American novelist John MacDonald in his famed Wine of Dreamers, and, with this sentiment in mind, it’s no wonder that winemakers are often drawn to roman-tic clichés when naming and marketing their wines.Yet they don’t always deliver on those starry-eyed promises when it comes to what’s inside the bottle.

There is, however, one particular wine that more than lives up to its name. At once youthful and deli-cate, La Jeunesse Delicat not only offers a bouquet of sophisticated flavours, but will send just the right message to the object of your affections this Valen-tine’s Day.

The day of Valentine is all about sharing. Sharing is the most beautiful thing that you can accomplish in your life.

The ultimate accomplice in the art of seduction, La Jeunesse Delicat is a food and pocket-friendly all-rounder that partners effortlessly with everything from nouveau French to Italian pasta. Sitting com-fortably between a structured and serious Rosé and a more jaunty fruit-driven Beaujolais, La Jeunesse

Message in a bottle


TASTE

Delicat opens endless gastronomic possibilities to its host – so much so, in fact, that experienced chefs and sommeliers even recommend it for pair-ing with spicy Indian curries.

There’s no doubt, that with the advantage of this dusky-pink love potion in, his quiver this Valen-tine’s Cupid’s arrow will shoot straight to the heart.

Come to the farm and feel the love: 021- 881 3119 or [email protected] R90.00 per bottleDE TOREN Private Cellar, Polkadraai Road, Stellenbosch(Tours & Tastings by Appointment Only)www.de-toren.com

“Lets share the world. A sea for you, the waves for me. A sky for you and the stars for me.

The Sun is for you and the light is for me. Everything is for you and you are for me….”


CREATE

There are three classes of people: Those who see.

Those who see when they are shown. Those who do not see.”

Leonardo Da V inciThis month’s quote is from Carl Badenhorst @blueberry_notes

CREATE

After majoring in art at school and suffering through an art teacher that made art a nightmare Coral-Leigh packed up her art supplies and hid them in the darkest recesses of storage, but af-ter becoming a momma to a rambunctious and curious four year old who often makes her stop and see the world a little differently she decided it was time to dig out the art supplies and capture life in the most hipster way possible – with pen and paper!

After much convincing and support from friends and family the random journal doodles and other pieces are now for sale. Illustration might be a dy-ing art but it’s not dead yet and even when it goes she’ll still be clutching at her pencil drawing till her fingers give up.

Personal Blog: http://cupcakemummy.wordpress.com/Illustration Blog: http://sojournillustrations.wordpress.com/

P.S:

She designed

our front

cover!!!


CREATEWhat is your actual day job?During the day I'm an office administrator which is just the politically correct way of saying I'm the office bitch. I do everything from filing, vat capturing, newsletter creation (which I'm supposed to be doing right now), the company logo design and graphic layouts to booking trips, taking minutes and occasionally glu-ing my hand to things cause I'm not concentrating. This happened earlier this week... don't laugh.

Are you looking at doing illustrations full time?I would love to. Really, if I had to pick out a dream job that would be it. Mainly cause I could do it any-where in the world which means I could pack a backpack and travel with my son :)

What is your favourite form of creativity?Probably drawing and painting, though I like just being creative in general.

Where is your favourite place to draw?Anywhere. I always have a sketchbook and pencils with me just in case I'm randomly inspired.

Who or what is your inspiration?Um... no one I guess? I've been drawing since I was little. There are a lot of great artists out there but everyone has their own style and I don't think you should aspire to be like them (unless it's to become as well known like them) as you need to find your own niche. I think your personality dictates your drawing style. As for "what" inspires it... so many things, I wouldn't even know where to begin. Today it could be a line from a song or tomorrow it could be an emotion.

You are very open about living with Asperger’s and being Bipolar, which is wonderfully refreshing. How does this affect your creativity? Or does drawing help you cope?You might laugh but I have this theory that those with some form of mental "issue" make the best artists. Our emotions are all over the place and art tends to be a form of therapy. That's just my opinion. And yes it does tend to help me cope, I even have a teeny page called "illustrating my depression" in which I hope to try bring awareness to it and to kick the stigma that you should be ashamed or silent about it.

What drawing are you most proud of?The one I draw next... I don't have a favourite really. Sometimes I look at some of my work and think "did I really draw that?, damn I'm actually pretty good" but I have real self-worth issues (I'm working on them) and struggle to think anything I do is really good enough.

Why the name Cupcake Mummy? and what prompted the name Sojourn Illustrations?It's a pretty long story that has to do with my momma remarrying but to sum it up I've always been just a smidge cupcake obsessed and gained the nickname "cupcake" in high school, when I fell pregnant friends said "now you're a cupcakemummy" and it kinda stuck. As for Sojourn... I'm sure it will probably change in the future (as with anything new you start up) but I chose it because Sojourn means "a temporary stay" and to me drawing is a bit like a vacation. Makes sense in my head.

What's on the cards for 2014?Good things. Big things. An apartment for Fysh and I. My art paying the bills... we can dream right?

Lastly, go on, tell me something.. anything..I dislike mushrooms with a passion, they're gross and smell funny. They're pretty to draw when they're in a forest but they need to stay out of my fridge.


CREATE

Since I started www.lovilee.co.za in March 2010, I have had a few enquiries on how to start a blog etc. There has been some technical questions asked, but also just some general know how questions… I thought I’d share some of what I have learnt with you. Note that I do not view myself as an expert on blogging by any means. I am simply sharing what I’ve learn’t over the past three years.

My Background:I have a BSc Mathematical Sciences degree from the University of Johannesburg, Previously RAU. I initially started off my course with Psychology and Mathematics as majors. In my first year of studies we were introduced to various programming lan-guages in Computer Science. I soon realised that I was not very proficient in the ‘hard core’ program-ming languages, but that I really enjoyed HTML (the language websites are programmed in) and SQL (data-basis). So I decided to change my majors to Mathematics and Informatics (where we would learn more about the business part of program-ming, e-commerce and web design).

After completing my degree I immediately started working in a corporate environment. In between then and now, I moved from programming to fi-nance to analysis, got married, had a baba and, as you know, started a blog.

What is a blog?Blogging has evolved from the original ‘diary like’ entry system where someone jogged their thoughts down for others to read to something so much more. Photographers use it to showcase their gorgeous photos, foodies get to share recipes that people would previously only have been able

to find in published recipe books and people like me, get to showcase things I love and am passion-ate about and try to inspire others on a daily basis.

Essentially, a blog is a type of website that gets up-dated on a regular basis with new content (called a blog post), not overriding previous content, but adding to it.

What you need to know before starting a blog?

Blogging is hard work, but fulfilling. To organise an article for every weekday of the year, to try and keep content fresh and relevant is by no means easy. It takes a good few hours to put a good article together and then updating social media networks! When I was still researching starting a blog, I read a very interesting article stating that you need to spend at least 3-4 hours per day on a blog to make it successful and I agree!

I am not convinced that you can get crazy rich from blogging – some people might beg to differ, I do think there are easier and less time-consuming ways to make money. You need to blog because you WANT TO, because it is your PASSION.

Why do I still work part-time?

A lot of people are surprised that I seem to be liv-ing the dream and still choose to go into an office from time to time. Why do I do it? I loooove work-ing at the company I work at, the people and work are great! I love getting dressed up in the morning, going to the office, coming home and feeling that I have accomplished something great! Keeping up

Blogging 101


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with what is going on in the world of technology and making sure that my skills stay up to date is also important for me.

Believe it or not, full time blogging can get lonely at times. Whilst I interact with a large amount of peo-ple on a daily basis, it is all through social media or on-line… There are seldom face-to-face contacts, which I NEED!

Questions to ask yourself:‘What do I want to blog about?’ Is there anything you enjoy or are really passionate about or do you want to use a blog to promote your business or profession?‘How frequently do I want to post articles?’ Rather start off with one or two days a week on a regular basis than a full week and realise you cannot keep up the work after a few months.‘Do I want to generate any revenue from my blog?’

I am very lucky to have a supporting husband and some great, like-minded friends, who have encour-aged me to go on when I felt pressing the ‘DELETE’ button on it all. Remember you are never too old and it is never too late to start considering a blog, if you ‘Do what you love, you will love what you do!’.

www.lovilee.co.za


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Shooting primarily with a digital SLR camera, I find it increasingly difficult nowadays to revert back to a compact camera, as I often struggle to find a similar equivalent in terms of image quality and functionality. The Olympus Stylus 1 however is definitely one of the better compacts that I have used and can highly recommend this as an alter-native to a DSLR.

On first inspection, the camera seemed compact

enough to be portable, yet rugged enough to withstand the usual bumps and knocks that may come its way. The menu navigation was simple and user friendly and I managed to orientate my-self within the first 5 minutes of using it, without even a glance at the manual (who needs manuals anyways, right?)

Image quality was impressive, even up to ISO1600, shooting in dark conditions in my flat. The cam-

Olympus Stylus 1


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era shoots JPEGs or alternatively, if you are an ad-vanced user, you can also shoot in the ORF format which is the Olympus RAW file. There are dials and customizable buttons aplenty, which lets you eas-ily access common functions such as exposure and aperture, without having to navigate menus, and what I found especially pleasing was the simulated lens ring and zoom lever on the front of the camera which affects the aforementioned, in a way that experienced DSLR users will be familiar with. The camera also comes with a small, yet efficient pop up flash, but also has a hot shoe attachment that comes in handy when wanting to attach a flashgun.

The large screen on the back was extremely re-sponsive and there was no noticeable lag at all when making quick movements. Although the screen does not flip out completely as with some cameras, it does have a handy tilt-down function which is great for those arm-extended-up-in-the-

air shots. The camera also comes with two other nifty features. It has an Art Mode setting which is great for editing your pic in camera with some stunning special effects. And also, a WiFi function which enables you to send your images directly to your smartphone. Perfect for posting to social net-works.

All this together with a large 12 megapixel CMOS sensor, built in image stabilizer, high definition electronic viewfinder, 10.7x zoom (with constant f2.8 aperture throughout) and quick responsive touchscreen, makes this the go to camera for when you don’t feel like lugging around your DSLR.

The Stylus 1 has a RRP of R 8 999.00. Visit www.za.olympus-mea.com for further info and specifi-cations.

By Warren Bernard


DISCOVER

My journey from Coffice Nomad to Coworking Knowmad:


DISCOVEREven though I consider myself a nomad, I have lived in one place for extended periods of time and enjoyed steady long-term corporate employment, which I’ve off-set in my free time with a laptop, earphones and a seat in coffee shop. Living in Lon-don my coffee of choice was Starbucks (yes! I hear your gasp of horror, but if you drink really strong black decaf, there is only one choice from the cof-fee chains situated in the UK, roasteries not really being a coffee scene there). Head down, focused, plugged into my music (Country, yes! Again I hear you gasp). These were my happiest hours - produc-tive, enjoying the buzz of people around me rather than the flat quiet air of home which contributed nothing to stimulation or a sense of belonging.

When I travelled, mostly to the US, that green mer-maid was my version of St Christopher, that patron saint of travellers. I would be lost, driving around, needing a restroom, frazzled - and this vision would appear at the side of most any road I was on. When entering, there were friendly faces, at the ready with hot strong decaf and answers to my questions to find wherever it was I was trying to find. But above all, there was free wifi. I could find that hotel on google maps and screenshot it for when I was behind the wheel again, or do a price comparison if I hadn’t already booked somewhere to stay. or write up my travels, happy to sit among the laptop brigade. And the aircon... Oh, the aircon... For me, every time I walked into a Starbucks, I felt I was home, safe, comfortable and with my tribe.

Then I made some life-changing decisions. I moved countries. I left my safe well-paid job. I chose change, challenge, self-sufficiency. I aspired to ful-fillment. I made a move towards my true authentic self and chose independence. It was heady for a while, I embraced the local coffees shops in Cape Town and settled on a few favourites to move be-tween. In time though, I came to realise that I was tapping away in a one-man band, the only soul there most afternoons, the lone ranger galloping away on my keyboard amid the few social coffee-goers chatting. I started struggling with the lack of stimulation and interaction. No-one to discuss business ideas with, no like-mindedness to strate-gise with. The lack of structure became oppressive

at times, I often lacked the impetus to get out and start the day.

I recognised I had a challenge to overcome and looked around at coworking options. I had a pic-ture: open-plan, creative types, buzzy atmosphere, interaction, stimulation. Except that I couldn’t find it. And stumping up the cost when I wasn’t earning yet, was a daunting decision, I’d have to give up too many coffees to justify it. I stopped looking.

But not long after, via a twitter contact which had started with a coffee conversation (yup, coffee and wine, universal languages) and another local free-lancer, a new coworking option came up. I went in for a trial day. Open plan - tick. Creative and digital types - tick. Younger dynamic people doing a vari-ety of roles - tick. Internationals - tick. It felt like a good fit. I had somewhere i could ‘be’ when I got up in the morning. Somewhere I wasn’t going to run out of data allowance on the coffee shop net-work, the wifi was actually going to work... all day! I had like-minded colleagues to talk to about simi-lar business interests.

I was getting the best of all worlds. And i was STILL independent. Free to be me as I continue to work on my business plan. Free to be me as I follow my dream of location-independence (which has now evolved to find coworking spaces when I get there). I am a Nomad no longer, call me a Knowmad rather.

By Cathy Grimes. Cathy is a Digital Marketing spe-cialist, focussing on social media coaching and strategy 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 reg-istered tour guide for the Western Cape and loves showing guests around the Winelands of the Cape, sharing her local and global wine knowledge while evangelising wine tourism destinations (and yes, she likes using big words sometimes!). Email her at [email protected] with any social media or wine tour questions. Follow @nomadicwine for tweets on wine country, social media tips and pic-tures of sunsets, lots of sunsets...

DISCOVER


Enjoy a new perspective in the month of loveLong hot days stretching into romantic summer evenings and a soft breeze plus sunsets that sweep across the mountains. This is the Cape Winelands. Thoughts of love take flight as you and your partner float across the beautifully manicured vineyards of Paarl in the Western Cape.

This is the place for a romantic break and the Grande Roche Hotel in Paarl, Western Cape has devised a package for February 2014 that will take love-struck guests on the perfect trip to pop the question. A stay at this historic Manor House with a hot air balloon trip, deliciously tempting break-fasts and a romantic dinner is a recipe for lovers anywhere.

The destination in itself is magical: a gracious Man-or house steeped in history, a dining area that is elegant yet understated, staff who understand that service should be unobtrusive yet friendly and ef-ficient and views from the Terrace that are simply breathtaking.

The Grande Roche Hotel offers everything that a couple would require to enjoy a romantic break.

The month of love is celebrated annually and Val-entine’s Day on Friday February 14 sees a specially prepared six course menu, designed by Michelin trained chef Roland Gorgosilichand served in the

award winning Bosman’s Restaurant.

Situated in the Manor House, the 70-seater restau-rant has been named one of the top ten restaurants in South Africa and one of the top 100 restaurants in the world. These richly deserved accolades are recognition of the magic harmony of flavours and textures that are the hallmark of a truly magnifi-cent dining experience with unsurpassable service and stunning views across the Paarl valley.

To set the mood the evening begins with Bubbles in the Rose Garden in front of the Manor House at 7pm. The menu includes: Amuse bouche; Prawn tartar, tempura baked prawn, avocado springroll, coriander mayonnaise and rosewater-ginger soup; One hour slow cooked free range chicken egg, pork neck terrine, beurre-noisette-potato espuma and pea fumet; Jus glazed sweet bread, celeriac purée, raviolo and truffle jus; Caipirinha-coconut sorbet; Duck breast and duck leg confit, broccoli crème fraîchemousseline, port wine glazed Belgium figs and pancetta croquette; Classic opera cake slice with croquant vanilla ice cream. (Subject to availability of fresh ingredients) R685 pp.

Roland infuses classic international cuisine with imagination and innovation and each menu is com-plemented by wine from the award winning wine

DISCOVERlist. Expert recommendations from the Master Sommelier guarantees a match made in heaven.

Nestled at the foot of the magnificent Paarl Rock Mountain lies this small luxury hotel - the spectac-ular five-star Grande Roche Hotel. It’s a place for rest and relaxation; where guests can enjoy pano-ramic views encompassing the valley and the Drak-enstein Mountains as they enjoy a terrace meal or use it as a base from which to explore the sur-rounding areas.

A proud member of Small Luxury Hotels of the World, the Grande Roche Hotel features 28 elegant, comfortable suites situated amongst the vineyards on a working fruit and wine farm. It’s a destination where history interacts with modern day comforts, and where privacy and tranquillity provide a peace-ful escape from the stresses of daily life.

SPECIAL PACKAGE DEAL: Valid: 01 Feb 2014 – 28 Feb 2014Suite Type: Terrace SuiteBasis: Bed & breakfast (oysters and champagne)Min Stay: 2 nightsInclusions:• Early check-in on day of arrival• Bottle of champagne in the suite with fresh strawberries• Hot air balloon ride over the Paarl Winelands• Romantic 4-course wine paired dinner on the Bosman’s Terrace Rate: R 2,750 per person per night sharing

For Bookings: 021 - 863 5100 [email protected] Issued on behalf of The Grande Roche Hotel by HIP-PO Communications (Beryl Eichenberger 021 - 556 5597 or Jessica Miller 021 - 556 8200)


DISCOVER

This festive season, instead of over-indulging in food and drink (okay, there was some of that too), I simply gorged myself on books. I was privileged to have been able to take off a decent amount of time over December and January and filled that time with doing the things I love the most in the world – spending time with family and friends, sleep-ing, swimming and obviously, reading. I read nine books in three weeks. It was heavenly. This month, I have decided to review the book that triggered my binge.

I read The Luminaries by Eleanor Catton on my kindle for 3 reasons: 1) I’m impatient and the al-most instant access to a new book provided by the kindle experience satisfies my childish need for instant gratification; 2) When I buy books on my kindle I can pretend to myself (I am very gullible, I must say) that they are free; 3) Have you seen how thick the book is??? I know that reading is almost

the only exercise I get, but my arms would have got dreadfully tired which would have compromised my reading pleasure.

As you most likely already know, The Luminaries won the Man-Booker prize 2013. Being obtuse, I often refuse to read books based solely on the fact that they are popular. But, having read the articles about Catton and her remarkable book, I found that my curiosity overwhelmed my mulish-ness. And I am so very glad that it did. First let me say that I wish that I could have read this book in one sitting. I will read it again, and when I do, I will hole myself up for two or three days and just read, pausing only for food and bathroom breaks. Sec-ond, The Luminaries never delivers what you are expecting – and that is one of the main reasons why it is just so very good.Set between 1865 and 1866, the book chronicles the interconnected stories of a number of charac-

The Luminar ies by Eleanor CattonBOOK REVIEW


DISCOVERters in colonial New Zealand during the gold rush there. Prior to reading this book, I had no idea that there had even been a gold rush in New Zealand. The book is extremely well researched; it is inform-ative without being tediously ‘teachy’ about its facts. The context, the environment, and the tex-ture of the location of the story makes it so much more than merely a setting for a story – it is at least as integral to the experience as the characters and the plot. The characters that Catton has cre-ated are remarkable and unforgettable. In a story where, unconsciously, I kept looking for the hero or heroine to idolise, there was none. All of the characters are beautifully complex, perfect in their imperfection, deliciously unpredictable and utterly entrancing.

I have the unfortunate gift of being able to predict the events and conclusions of a story before I have read them – this is, perhaps, a side-effect of read-ing too many of the same ‘kind’ of book. Howev-

er, in reading The Luminaries, not once was I ever even capable of hazarding a guess as to what might happen next. The book is so well paced and so well timed. Just as things seem to be slowing down to a dull roar, Catton snatches the reader back up into a new sub-adventure, a new intrigue. I got the sense while reading the book that this sort of frenetic, unpredictable pace and timing reflects the pace and timing of life during the wild and untamed pe-riod in which the book is set.

Catton deftly navigates the perilous terrain of complex themes including colonialism, patriarchy, greed, honour, lust, love, and redemption. The Lu-minaries is captivating in every possible way. Every time I was wrenched back to reality I was moody and resentful. As entertainment The Luminaries is superb; technically it is a masterpiece.

By Lisa Wiebesiek-Pienaar


“And the day came when the risk to remain tight in a bud was more painful than the

risk it took to blossom.” ― Ana―s Nin

This month’s quote is from June Knight @junejknight


*All competitions MUST be entered by 28 February 2014 unless otherwise specified. WIN WIN WIN

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

Email [email protected], Subject: Wine

www.wineweb.co.za


Win this awesome coffee wall tattoo

Choose between Small or Medium (to suit your space needs)Send your details to [email protected],

Subject: Wall Tatoo

www.mywalltattoos.com

WIN WIN WIN3

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Win a R250 Gift Voucher for Cape Coffee Beans

Win a R250 gift voucher that can be used at capecoffeebeans.co.za to purchase fresh-ly roasted coffee beans from some of the Cape's best Coffee Roasters - roasted to or-der and delivered by courier in less than a week.

Email [email protected], Subject: Cape Coffee Beans

www.capecoffeebeans.co.za


Win a Coffee Appreciation Course for 2 people valued at R400

Send your details to [email protected],

Subject: Origin

www.originroasting.co.za

Win a 1 month membership tothe Sports Science Insitute of SA

Including a comprehensive fitness assessment and personalised training programme. Prize value R1492.

Email [email protected],

Subject: SSISA

[email protected]

WIN WIN WIN5

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THE END

Do you want to advertise with us?Email Christine on

[email protected]

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

issue 9 february 2014

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