A nation of mediocrity

A nation of mediocrity
Article By: Thamar Houliston
Thu, 05 Jun 2008 08:10

Perhaps the biggest problem in South Africa is that we co-exist in a bubble. We fail to constructively criticise ourselves on a business level and we tend to congratulate ourselves prematurely instead of looking for fatal flaws that might damage our businesses, our reputations...

Besides all the hype about the fashion industry in South Africa, which I have to admit is doing surprising well domestically (thanks to good PR), the fact is that if it's not happening on an international scale, then it's not really 'happening'.

One bold statement stood out at the recent Fashion Exchange +27 conference I attended last week was when one of the attendees, Lesego Malatsi said, "When I arrived in Norway, I met someone and told them I was South African they said: 'Oh the nation that congratulates themselves on mediocrity'."

Now if that's not a reality check...

To a large extent this is because we lack the education, the networking capacity, the infrastructure... or perhaps it's because we operate in a space that's devoid of real knowledge and understanding of the world of fashion, in terms of logistics, trends, experience, business...

And where have all the talented youth that can actually pull it off gone? The simple answer: to a place that provides a platform for their business, because let's face it everyone's got to eat at the end of the day.

So I sat at Fashion Exchange +27 inspired, but more terrified of how far behind we really are.

The aim of the conference — the brainchild of Gavin Rajah and Tziona Aronson — was to create a collective platform to empower and inspire the local fashion and luxury industries by providing opportunities for networking and interaction between industry players and decision-makers.

Industry specialists from all spheres of the industry were invited — fashion houses, luxury brand representatives, fashion designers, educators and scholars... to name a few.

Certainly this kind of event should have happened sooner, and we must have more big companies helping these forward-thinking individuals in a project of this nature which is so vital to our growth.

As I sat absorbing critical knowledge through the simple power of sharing, I almost wished I could fill the empty seats around me with students and upcoming designers, retailers... because we critically need this kind of convergence in South Africa.

Global versus local, or not

Two discussions during the conference which was very topical and which became intertwined were: 'Does trend spotting kill or drive creativity?' and 'Cracking the identity code in SA'.

With regards to the first topic, one point that local style guide Robyn Cooke made was: "Our style is local and global, because people draw on whatever influence they have around them." This is a critical point in the bubble debate, because not only can we not isolate ourselves from the international community, we cannot detach ourselves from the rest of Africa either.

As trend analyst Dali Tembo says, "It's important to know about 'glocalisation' because people are influenced by international market forces."

Secondly when we're talking about identity — how can we define what identity in South Africa is? Certainly we cannot identify a 'code' for all South Africans for designers to design by — there is no magic recipe for it, and then again if there were, it would cut us off completely when it comes to producing internationally.

So we need to rethink terms like 'The Rainbow Nation' and refrain from sticking on 'Proudly South African' labels, as those affiliations put us in a box that may at the end of the day be detrimental to the business of fashion in South Africa.

Real investment

The luxury business is an attractive investment for financial investors because the margins are usually very high — 50 percent plus. And as Giovanni Lepori, member of the transaction and investment team at Dellacorte Group in New York says, "There's a lot of money in private equity to be invested."

The good news is that many of these investors look to growing markets for investment, the bad news is that there are certain key aspects that we need to get right before investors will even take one look, and we certainly cannot leave any threads hanging.

Critical education

Some speakers at Fashion Exchange +27 offered advice. The first was Carol Morgan, a global trend tracker and fashion marketer from the UK. She says that we have to keep our eyes open to what's happening in our world both locally and globally. We need to get out there and "see" what people are doing, as well as really "look" at what's going on.

We also have to take inspiration from other fields such as art, music, architecture... in order to stay ahead when it comes to innovation.

We must have a clear "vision" — with an idea of how we are going to sustain and grow that vision. But she also admits that we should use our own individual identities as a basis for this vision.

Grant Blackbeard, the man behind India Jane and Blackbeard & Dare, had this advice to offer: "In order to make money you must first understand cultural trends, retail trends and social trends... and don't start any business until you've done the research, there's got to be a demand for what you're aiming to sell."

Furthermore he goes on to say that we have to educate the consumer as South Africans don't necessarily have enough buying knowledge themselves.

The other voice was Angelika Huwiler who acts as an agent for South African designers to the UK. She says that the good news is that there is definitely a market in the UK for South African designers, but these designers need a "roadmap" of entry, which at the moment the majority of them don't have. Thus, the critical emphasis again on education.

So yes, we have a long way to go. We need to educate ourselves and work together to produce the best South Africa has to offer, and we've got to share the knowledge, not forgetting that quality, innovation, infrastructure and ultimately investment is what's going to grow South African design.

Dummies guide to the Odyssey

Dummies guide to the Odyssey
Article By: Thamar Houliston
Tue, 16 Oct 2007 15:26

Day one of the Cape Odyssey started on a pearler of a day, at the Old Harbour in Hermanus. As whales splashed in the bay there was much anticipation in the air.

Team iafrica was feeling pretty confident about the first stage of the race — a 32 kilometre off-road run from Hermanus to Kleinmond. We gathered at the starting point, rubbing shoulders with some of the best trail runners in the country. Moyra Shear and her team-mate Ian Little from Montrail/Cape Storm, who we had stayed with the night before, are hot contenders for the winners of the mixed category.

Today was one of the 'easier' days. The problem is, however, that you don't want to run too hard on the first day as you don't really have any idea of how your legs will feel the next day and tomorrow (Wednesday) is the longest day — 60 kilometres.

So the first hill climb — a steep 200 metre ascent up Fernkloof Nature Reserve — became a hike with runners not wanting to injure themselves early in the race. The hill separated the pack of 100 runners and soon enough my team-mate Nick and I were trotting along with a crystal clear view of the coastline.

How not to run the Cape Odyssey

After the first climb and descent into the Hemel en Aarde valley to Onrus, we were pacing well and seemed to be in a good position. We were both feeling strong as we passed some of the Cape Odyssey marshals, but at 10 kilometres I began to feel a little green.


A mixture of the heat, a dodgy energy drink and dehydration had turned me the colour of my carbo-loading fluid. We did, however, make it to the first water station and after taking in some liquid I thought I would be fine.

Running over rocks and on sand in the Mudgepoint Nature Reserve, following the coastline, only made the nausea worse though and Nick had to carry my hydration pack and coax me to keep going — proving that having a partner has a purpose after all.

While Nick's approach was encouragement, I tried my hand at throwing up before giving in to my ego and deciding to walk for a bit.

Heading towards Hawston the sandy track felt never-ending. Nick got so tired of waiting for me that he decided to take pictures and seemed like he was just on holiday enjoying the scenery.

Once we reached Hawston I spoke to the medics, who in turn gave me a choice: Valoid or an injection? Hmm… maybe not. So the decision was made to forge on. The last section was now a 12-kilometre beach run towards Kleinmond, which runners might recognise from the Total Sport’s Challenge.

What running is made of

They say it's all in your head, and when it comes to races like this it definitely is. Having loads of support around me — including our closest competition — team Outthere, I felt motivated again and decided to give it my all.

The last stretch was tough, but knowing we had plenty of time — five hours to do 12 kilometres — we relaxed and even stopped to enjoy the scenery. We took our shoes off for the rest of the run, splashing through the waves, which were unavoidable at this point, as the tide was coming in.

At this point it dawned on me that as much as everyone wants to do well, at the end of the day you have to enjoy what you are doing. It’s so easy to get caught up in the race and forget why you are there in the first place.

The first day of the Odyssey was a stunning route, not too difficult but also challenging at the same time. Of course when your body is saying no – it’s a bit more of a fight – but at the end of the day it was definitely worth it. Day one down — the biggie tomorrow...

Team iafrica.com is sponsored by Puma. For more information and gear visit www.puma.com

fu.shi fusion cuisine

fu.shi fusion cuisine
Article By: Thamar Houliston
Wed, 16 Jul 2008 10:35

My introduction to fu.shi came, not at the restaurant itself, but at the Pick 'n Pay Mardi Gras in Knysna during the Knysna Oyster Festival, where a host of restaurants presented their most innovative oyster concoctions, and a number of wineries shared their wares, including bubbly…

Fu.shi's Glitzy Oyster in a Salmon Pashmina (oyster wrapped in salmon and drizzled with Bramon's Cap Classique Sauvignon Blanc — a local wine made at the Crags) was simple yet refreshing, and lead us more importantly, to the Bramon table across the way where we ended up spending a fair amount of the evening — and even to purchasing some bubbly black-market style.

Asian illusions

At fu.shi the following evening we met Executive Chef Vanie Padayachee originally from Durban — not the kind of chef you would imagine living in the holiday town of Plettenberg Bay…

Nonetheless, Vanie has put Plett on the culinary map, being one of the five finalists in the prestigious Sunday Times Chef of the Year competition this year. Each of the finalists, were selected because of their innovative menus. Other finalists included Chantal Dartnall (Restaurant Mosaic), Arnold Tanzer (Food on the Move), Noelle Bolton (fu.shi fusion cuisine), Andrew Atkinson (Michelangelo Hotel), and Carl Tichart (Cape Colony, Mt Nelson).

Unfortunately knowing all this, Vanie now had some great expectations to live up to.

The fine dining part of the Upper Deck in Plett, which also consists of a more relaxed BoMa terrace adjacent and a Chef's bar downstairs, fu.shi is not your usual run-of-the-mill Asian Fusion restaurant, it produces fine cuisine, aimed at customers who want a more elegant experience.

Taste sensations

I had a hard time trying to decide on what to drink, but decided on the Simonsig Kaapse Vonkel since my partner and I were sharing the Salmon Pearls (smoked salmon wrapped rice with caviar topping) off fu.shi's extensive sushi menu. My partner had the Haute Cabriére Chardonnay Pinot Noir — one of our all-time favourites…

Starters were a difficult choice, with tasty beginnings including Forbidden fruits of the Forest (warm chilli mushroom salad), Enchanted Moments (prawn cakes with spring onion, Asian greens and chilli sauce), and Golden Coins of Happiness (a variety of Dim Sum), being some of the options…

I think half the appeal and thus the choice dilemma was in the names — Sea Breeze at Dawn, Earthquakes under a stormy sky…

So I decided on the uncomplicated Tickled by a Feather — Coconut and chicken soup with lime and lemongrass infusion. The lemongrass wafted up into my nose on arrival and I felt like I was in a scene from 'Perfume' as the appreciation set in. It tasted splendid too…

My partner opted for Driftwood on a Wave (Vegetable dragon rolls and spicy potato samoosas with crunchy green salad and coriander pesto). The pesto made the dish, but the samoosas admittedly were a little cold.

Starters varied from R30 to R50 which is good value for money.

Food envy

Then it was time for mains. I was craving red meat, but when Vanie said that she was thinking of making the duck confit for me (R84) I agreed in glee. My partner ordered The Emperor's Delight — beef saltimbocca wrapped in Black Forest ham with butternut and potato compote and berry jus (R89).

Both meals were served in fine dining style — plates decorated with contrasting colours. The duck was served with mushroom risotto and the most heavenly Pak Choi (Chinese cabbage) ever. Apparently, Vanie has got many of the local farmers to start producing more exotic and organic fare, so I wondered if it was locally grown.

The duck was a little overdone, but duck is never easy to get right. The beef saltimbocca was superb — the taste of the berries and berry jus complemented the beef and ham perfectly, and I was especially envious of the little bowl of diced butternut and potato on the side. Luckily, my partner doesn't mind sharing.

Decisions, decisions…

Ok time for dessert, but what to choose? Romantic endings included Silken Moments of Desire (Cardamom Panna Cotta), Concubine's Whisper (chilli chocolate fondant with pistachio peanut brittle), Sensations and Seductions (Sticky cashew and mango brownie with mango ice cream) or Kissing Behind the Mountain (wasabi crème brulee).

Our waiter insisted we try Kissing Behind the Mountain, apparently something foreigners travel miles just to try, but I was also set on some rich chocolate to end off, so we ordered the wasabi crème brulee and the Concubine's Whisper. While the former certainly kick-started my tastebuds once again, the latter won the day — warm rich melt-in-your-mouth chocolate pudding with a little slap the face from the chilli (some would say kinky even).

All desserts cost thirty-something rand, which is standard.

All in all service was fantastic, the food inspirational to say the least, and the setting avant-garde yet warm and welcoming.

fu.shi fusion cuisine, Shop 9, The Upper Deck, No 3 Strand Street, Plettenberg Bay. Contact them on +27 44 533 6497/6489 or visit their website www.fushi.co.za

Off the wall

Off the wall

Words: Thamar Houliston
Photography: Tristan McLaren, Brett Rubin and Richard Shorey

Graffiti (from the Italian meaning 'to scratch') originally referred to the inscriptions found on the walls of ancient ruins. In the 20th century graffiti became a medium for political expression and, following post-war urbanisation, a tool for writers to gain attention using public property as a canvas. Popularised by its rise in Philadelphia and the subways of New York in the mid 1960s it was subsequently adopted by gangs who used it to demarcate their territory.

Although omitted from mainstream versions of contemporary art history, graffiti evolved from writing to drawing, reaching a peak in the late ?s, when avant-garde artists like the late Jean-Michel Basquiat continued their work on more 'conventional surfaces'.

Today graffiti artists are conscious of the wall as a medium that allows artists to provide commentary on daily issues.

However, advocates of the 'broken window theory of zero tolerance' believe graffiti encourages vandalism and promotes an environment of crime.

Ricky Lee, CADE, Mak1one and Faith47 are graffiti artists who are willing to tell us exactly where their art 'is at'.

Johannesburg artist Ricky Lee manages Write on Africa - a project designed to rejuvenate the inner city through street art. Supported by the Johannesburg Development Agency, Write on Africa is self-funded, with some sponsorship from the business sector, and is a platform for artists to display their work legally and devoid of negative associations. Ricky Lee has launched a street-wear label, Muthaland, and is planning to import a German brand of spray paint called Montana.

'I wouldn't classify myself as a traditional graffiti artist but rather a street artist influenced by graffiti. Graffiti is a social art and meeting other artists and sharing that passion drives me. A lot of people see graffiti as vandalism and although I don't think that vandalism should be taken lightly, I don't feel our government is clued up enough to know how to deal with the problem. There should be more legal walls � that is why I've taken the initiative to show them a way not to eliminate graffiti but rather use it to rejuvenate the inner city with vibrant murals, encouraging kids to practise instead of just going out to vandalise.'

'Personally I never got a kick out of the illegal stuff like tagging, and have used my energy to find legal ways of putting my name out there, for example I approach caravan owners (like takeaway stands) and get their permission to give their caravans a make-over.'

'Graffiti has reached a level internationally where critics and the public have been exposed to such quality work that they have been convinced that it is art. The graffiti movement is the most active and exciting at the moment and in 10 years time high school students will be learning about the origins of graffiti artists who pushed the boundaries of ability and creativity.'

CADE, based in Durban, has been painting for six years. He works with aerosol on walls and ink on canvas, experimenting with both lettering and characters. A versatile artist, he's inspired by comic books and, in contrast, fine and even abstract art.

Away from the wall he spends a lot of his time at hip-hop parties � hip hop encompasses graffiti as 'one of the four main "elements" the other three being MCing/rapping, DJing and breakdancing'.In true coastal style he is more relaxed about his work.

'It's what I love doing the most, but it's expensive as a can costs anything from R18 to R30.

'I like to think of myself as an artist, but graffiti isn't like conventional art in that it's not about how much money you make. It's more about what you do and who you meet. I don't like to paint alone; it's much better to collaborate with other artists who have different styles and techniques.

'Commercially I do try to get commissioned work, but in Durban everyone thinks we can do murals with left over paint, like we don't need money. I mainly go around and ask home- or business owners with damaged, dirty walls if they would like a mural painted and I get to do pretty much whatever I want artistically on the wall.

'When I started, I followed international artists closely, but now I like a lot of what's coming out of South Africa. We have lots of talented artists who are going places. Graffiti is growing and becoming more popular, but personally I don't really like that you see it everywhere, like on surfer brands, major fashion labels, advertisements on TV and even in magazines.'

'Graffiti is a different lifestyle � away from the norm, and there are a different set of values associated with it � people are naturally inclined towards the vandalism aspect, and I suppose it is a part of what makes graffiti, graffiti.'

Mak1one grew up in Mitchell's Plain � the Michaelis of South Africa's graffiti scene � and it was inevitable that he would be influenced by the graffiti on the streets where he grew up. At school he took conventional art classes but graffiti was an outlet which allowed him freedom from convention.

As part of the Write on Africa team, he's displayed his work at the Karoo Kunstefees for three years in a row, done murals in Athlone to celebrate 10 years of democracy and, in 2004, he travelled to Greece to prepare the city for the Olympics (two artists from every country were commissioned to paint walls around the city in preparation for the games).

Recently he performed live at the 9644 Castle event in Cape Town. Organised by Ogilvy and Mather, it was held inside massive aeroplane hangars � a perfect platform for the use of graffiti.

'I used to only be inspired by simple things � people or ordinary encounters, poetry, architecture and things that you see every day � but as I've progressed I've realised that graffiti can have substance. Now I really like doing murals that uplift schools and the community and educate the youth. It's also a powerful way of highlighting and commenting on what's happening in South Africa at the moment.'

Cape Town-based Faith47, has been involved in a number of commercial and community-based projects. Strongly involved in South African social and political issues like women's rights, she's passionate about art uplifting communities, and is the only female on the Write on Africa team. She works with all forms of media � murals, photography, canvas and print.

'I'm constantly multi-tasking jobs. In January I was part of an all-female exhibition which took place in Sweden. Recently, I've been part of the Red Bull street style crew, was involved with the Daddylonglegs concept hotel and worked on a collaborative animation project for National Geographic. I'm currently designing a campaign for a telecommunications company, and a friend and I are putting together a design studio called Mattblack.'

'Myself and Mak1one are focused on doing productions that are aesthetically pleasing and provide a caring message. We aim to educate, uplift and inspire. Graffiti has two faces and we try to promote the positive, doing work that raises the standards and perceptions of it. My work is also for the person on the street, giving passers-by something they can take home with them.

'As an artist, Africa's culture and people inspire me � her cities, rural towns, and her politics. Also things like subtle gestures that go unnoticed, textures,colours, unconventional beauty, silence, noise, pain, happiness, freedom, freshness � they all contribute to this. My roots are in Africa and my inspiration and passion comes from here. It's always foremost on my mind and I think my work reflects this naturally.'

Diamonds on the souls of their shoes

Diamonds on the souls of their shoes
Words: Thamar Houliston
Photography: Derek Fannin & Roelene Prinsloo

Zanele Batyashe is a dynamic 25-year-old who has a vision and passion for change. The daughter of a political activist, she was the first black head prefect of a fully integrated private school and the first black SRC chairperson in a previously white institution, only to be later headhunted by Procter & Gamble. Needless to say it was no surprise she was chosen as the co-winner of The Apprentice SA. Now that she's working for Mvelaphanda Properties, we caught up with her on site at their Big Bay development on the Cape West Coast.

Where is your home town?
I am very nostalgic about my home town, Kimberley, and it's very close to my heart. Sadly we have one of the highest rates of alcohol abuse and a lot of people have problems which stem from this, but this makes it a "real" place. As I always say people are still living there.


Tell us about your family?
My father was a political activist who died when I was seven, so I grew up in a very strong matriarchal household with three sisters. My mother is a teacher who drummed education into us and taught us to make decisions for ourselves. We have an open and honest family where fickleness and superficiality are frowned upon.

What set you apart from the other contestants on The Apprentice SA?
People click when they are on the same level and I managed to maximise my position with most of the participants on the show. I used my marketing experience as a key differentiating factor. Marketing to me is a skill and trait you can use in almost anything. I decided from the beginning to make myself indispensable. While everyone else focused on technical mastery, I used my emotional intelligence to read people, and I think I was more sensitive to every situation.

What is your relationship with Khomotso like?
We speak at least once a week on the telephone. We were friends on the show and I like to think she is a good friend of mine now. We are definitely going through very different experiences at the moment and we are at very different stages of our lives, but we still manage to help each other out in times of uncertainty.

I believe you have a one-year Contract with Mvelaphanda Properties?
I am working closely with the marketing director of Mvelaphanda Properties. I'm learning, as property is a new industry for me, and I am fortunate that I can learn from great people. I am hoping that this year I will make great contacts and meet a lot of interesting people. The feeling from both sides is that we would like to carry on the relationship for longer than one year.

Who is your ultimate role model?
I don't have role models as much as mentors and people I admire. One person would be my mother as I admire the risks she took by bringing up four daughters on her own. I admire all people who have the will to change things, people who have the courage of their convictions and people who know that leadership is not about being popular as much as taking risks and getting results.

What is your greatest achievement?
I was touched that I was elected as the first black female SRC chairperson in an institution (RAU) that had never had a black individual elected before, and more importantly to be elected by my white male counterparts and to be trusted in a position where I felt I could help to foster change. It was historically profound and etched a path onto my life.

The Apprentice SA tackled issues such as racism, sexism, leadership and teamwork. From your experiences, how do you see the workplace in SA in general? and do you think that we are making headway IN becoming a more integrated workforce?
I think it is sad that we are still congratulating people for employing females I mean things should just be that way naturally. We should be putting women into managing positions where they can actually make decisions and not just fill a quota. On the other hand we are also putting people in positions that they are not qualified for and thereby disempowering them. Personally, in the boardroom, I have not had any problems with sexism � my age is more an issue than gender or race.

Commitment phobe?

Commitment phobe?
Article By: Thamar Houliston
Fri, 04 Apr 2008 09:48

I am a commitment phobe. At least I think that's what they call it. I have a classic case of 'run as soon as you feel the pressure'. Work isn't a problem, although a few times I have been close to impulsively booking a ticket to India/South America/anywhere to escape the chains of my desk, but I manage to calm myself down because I know if I really wanted to go, I could.

My most recent dilemma is that my diary is littered with engagement parties, hen parties, weddings… which all spell 'finality'.

My list of wing women is seriously diminishing, with most of my friends from the prime circle of singledom now either married or headed in that direction.

End of the world as we know it

I feel like it's over. The days of pubs, fun and sleep ins or no sleep at all will soon be replaced with civilised gatherings at friend's 'homes' where knowledge of diaper changing is compulsory for guests. Or worse we could end up spending the evening arguing about silverware and what kind of crockery will last a lifetime…

When these moments of finality arise, bouts of phobia hit me. Suddenly my heart starts palpitating, my palms are sweaty, I've no idea where I am, and I'm paralysed by anxiety. My only reaction is the incredible impulse to down my glass of champagne and shout — "Tequila anyone?"

My most recent moment of paralysis was at dinner where we met the 'happy couple' who had just got engaged (again one of my best friends). I smiled and nodded the whole evening but could not form a sentence, and my 'I'm-so-happy-for-you' face must have looked more like a 'my-cat-just-died' kind of expression.

Maybe it's just that I'm not ready, or perhaps it's that I have not mentally prepared for this stage of my life when the general trend is to settle. No doubt it doesn't mean I have to, but someday I will.

One in a million?

So I did a little research and stumbled upon the book by Elina Furman called 'Kiss and Run', in which she says that today single women are becoming increasingly scared of commitment. Whatever the reasons — fear of divorce, increased financial independence, delayed motherhood — more women than ever no longer feel the urgency, or the ability, to settle down. So I realised that I'm not alone.

Furman notes that as millions of single women stand on the threshold of commitment, struggling with their fears as they try to decide whether to get married, cohabit, or break up, many of them wonder:

1. Is this normal?
2. Why am I feeling so anxious?
3. Am I the only one who feels this way?

Sound familiar? Furman says the answers to these questions are simple: (1) Yes, it's normal. (2) Because commitment is scary. (3) And no, you're not alone.

Do I fear commitment?

Phobia-fear-release.com says the following about what happens when you suffer from fear of commitment:


You don't want to develop a relationship because you are afraid of losing your own identity.

You are always confused and you keep on leaving and returning to relationships constantly.

You always have the tendency to criticise your partner.

You are afraid to commit to work, hobbies, timetables and therapy.

You try to present yourself unattractively to your partner with the desire that a relationship will never develop.

You may have high expectations from your partner.

You deliberately accuse your partners and complain about their inability to handle relationships.

If you have the fear of commitment you will never encourage your partner in marriage related matters.

Scared yet? I thought so...

Ok, well now that I have established that these feelings are normal, question is how to deal with them?

Dealing with commitment issues:

Ask yourself: Why am I afraid of commitment? Is it my partner? Am I afraid of getting hurt? Write down these questions and answers.

Read your list to yourself. Do these answers make sense? Expand on them in detail.

Create a new list of things you love about your partner. Do you like the way they treat you? Write only the things that you like to see in them.

Put down 'what if' questions, and write down all possibilities.

Compare the two lists. Highlight the two most important things on each list. Ask yourself, "are these good reasons to be afraid?" and "are these good reasons to love my partner?"

Realise that if your partner would want marriage or a family, you would be too afraid to say yes. Think about how your partner would take it.

Think about your life with a family. Think about the good thoughts, not the bad, such as your first home together, teaching your baby to walk, bringing them to their first day of kindergarten, teaching them the qualities of life they'll need to know. If you're not planning on having children, think about always being with your partner and your life together.

Confront them about your fear. Explain the reasons why you don't want commitment yet. Do not direct the issue at them!

Talk to your partner about changes in your life. Is something going on that you don't have time for commitment? Explain everything that's going on.

Once you have realised why you are afraid of commitment you can deal with the underlying problems and have much more fruitful relationships.

Go at your own pace...

Although it's good to realise why you feel trapped in a relationship or why you don't want to commit, it's also important to remember that everyone goes at their own pace. Pressure from friends and family should be the last reason to get married.

On the plane home the other day I sat next to a very wise granny who was telling me about her grandchildren (who were about my age), she said, "one thing I always tell my granddaughter is you should wait to get married, there is no point in rushing into it, you have the rest of your life to be married".

I'll take that advice... and perhaps a couple of prozacs, as I head out to tonight's engagement party.

In Italian fashion

In Italian fashion
Article By: Thamar Houliston
Tue, 15 Jul 2008 13:11

Italian food is more a way of life than necessity. It's a realisation of pleasure and an indulgence of flavours, which satisfies a hunger for the comfort of home and fills you with warmth like only good Italian cuisine can.

Having recently read Elizabeth Gilbert's book — 'Eat, Pay, Love' — where she starts her journey of self discovery by visiting Italy and eating heartily, I couldn't wait to indulge my senses at Doppio Zero, a new eatery at Cavendish Connect in Cape Town.

Now one thing about Italian fare is the company that it keeps — usually a relaxed setting filled with family and friends and lots of merry laughing and sharing.

The night my mother and I visited the restaurant, come bakery, come gelateria, it was rather quiet, except for a handful intimate tables, but the waiter assured us that on the weekends it hums with activity.

Doppio Zero is a fairly romantic spot which is ideal for an after-movie dinner or light lunch, and considering their selection of melt-in-your-mouth breads — including ciabatta, buttermilk and barley rye, sour dough, rolled focaccia and Turkish bread — it's a lovely breakfast spot.

In high spirits we noticed the cocktail menu which listed the usuals, plus the usuals with a twist. I went straight for the Ginger and Honey Capriniha to warm me up on a somewhat chilly evening, but directed my mother towards the classic Strawberry Daiquiri. And what do you know — they were almost as good as the concoctions found on the Camps Bay strip.

In anticipation

To start we decided (the veggie lovers that we are) to share a salad. The nice thing is that you can order a salad as a starter or a main, which is not something you usually find at restaurants.

Tempted by the more exotic Melon and Mozzarella salad (starter R39, main R48); and almost set upon the more traditional Tricolore (R38, R46) which consists of fresh slices of mozzarella, tomato and avo with olive oil and balsamic vinegar; we decided on the rather ordinary Salmon and Avo salad — which turned out to be mediocre except for the addition of capers which worked well.

We skipped the array of antipasti, which included soups, focaccia, chicken livers, calamari, and Hummus and Tahini Tramezzini, to name a few.

A modern spin

Like any good Italian eatery, Doppia Zero has a host of pizza and pasta dishes to choose from, and like any truly modern eatery, it offers an option of wheat-free pasta — best of both worlds I'd say.

Although the Penne con Filetto (strips of fillet, sundried tomato, oregano, chilli and Napolentana priced at R69) sounded appealing, my mother opted for the Tagliatelle alla Normanna (fresh egg pasta with brinjals, olives, tomatoes, garlic, chilli, basil and ricotta priced at R50) — the rich tomato, smoky brinjal and neighbouring soft ricotta producing a smile on her face.

I ogled the list of mains passing the fillet options (wrapped, reduced, and grilled), as well as the veal, chicken and fish choices, and settled on Calamari in Cajun Cream Sauce (R68).

A wise choice indeed, the creamy sauce with a zest of spice transformed the calamari into a winter delicacy. It was accompanied by rice and golden roasted veggies (thankfully not the kind that's mashed with cream — pure sacrilege if you ask me).

Chocolate oh my chocolate

Now there's only one problem with taking my mother to dinner —she's a chocolate mousse fanatic, so it's impossible to tempt her with any other dessert. And of course we were so full we had to share. The waiter tried to tempt us with their special gelato with balsamic vinegar, black pepper and berries, but it was never going to happen.

As wished, the chocolate mousse dessert was rich and decadent, and almost unconquerable...

Two decaf cappuccinos later we left with a handful of ciabatta 'on the house' and a cheerful feeling in our bellies.

The service at Doppia Zero was pleasant but slow, the food definitely recommended, and the atmosphere and décor delightful. And make sure you demand some bread, it's worth a try.

Doppio Zero is located at Shop G2 and G4, Dreyer Street, Cavendish Connect, Claremont and you can contact them on +27 21 683 6527 or visit www.doppio.co.za. Other branches are in Bedfordview, Greenside, Irene, Rosebank, Sunninghill, Fourways and Northriding.

Die Ou Pastorie

Die Ou Pastorie
Article By: Thamar Houliston
Fri, 08 Feb 2008 14:29

The town of Somerset West, set between Stellenbosch and Gordon's Bay is neither here nor there on the map of tourist attractions — not really a part of the winelands route and just short of the coast. But there are two things that Somerset West is renowned for: its incredible hospitality and 'tranquillity'.

Looking for Die Ou Pastorie last Saturday afternoon we trawled the streets of Somerset West, wondering where on earth they could have a guesthouse in this somewhat industrial area.

My partner, who unlike me has navigation skills, managed to set us straight, and, as we drove along hot and tired, we could see Die Ou Pastorie — an oasis of cool at the end of the street.

Originally built as the local parsonage in 1819, the building still carries a simple, yet welcoming persona. The addition of eight classic and seven deluxe en-suite rooms, all in a quaint garden setting, completes the 'country house'.

Unlike some of the commercial bed and breakfasts in the city, co-owner Chretien Ploum made the time to come and greet us, something that guests really value, but which often fails to happen.

Set in a rose garden

Our room, decorated in a Victorian style, complemented the boutique country-house feel. The room opened onto a patio which overlooks the rose garden, and allows you to access the pool and the dining area promptly — as we found after a bottle of cherished Krone bubbly.

By this time the garden had taken on a more romantic character, with candlelight from the restaurant creating that fairy effect, although honestly it could have been the bubbly...

Relating to taste

Die Ou Pastorie Restaurant which locals in the area had classified as 'fine dining', rendering it unaffordable except for 'those special occasions' has been transformed into a modern bistro and wine bar.

Under the helm of Executive Chef Glen Ferus, the same staff remain (thankfully as the service would not be the same without old Rosie, who's been there for almost 20 years) but the style of the restaurant as well as the menu has changed to include a more 'modern take on old classics' — at a price that people feel comfortable paying.

New owners Chretien Ploum and Shybon George, who took over recently (October 2007), have renamed it — 'XO modern bistro and wine bar' — with the addition of the trendy wine bar still to come, which will no doubt be a hit with locals looking for good wine by the glass.

Says Chretien about the new menu: "The concept stems from France, where top chefs and owners of Michelin star restaurants decided to go back to the classics and put them in a modern jacket, rather than continuing to serve the fusion-style foods to which less and less people can relate."

Dinner for two

We ordered the Waterford Pecan Stream to start off our meal at XO. It was heavenly — light and refreshing yet flavoursome, not something you usually find in a Chenin Blanc. Our waiter handled the wine with appreciation which was refreshing.

For starters we opted for the Franschhoek salmon trout terrine with spinach, Cape gooseberries and herb salad (R42); and the Shredded lamb shoulder flour tortilla with cranberry and mint sauce (R34) — the latter a definite must-try.

To go with mains we chose the Asara Cape Fusion, which was also a wise choice, especially since it came in a 375ml bottle.

We tried the Linefish of the day — Kabeljou — served with creamy wild mushroom risotto, Chardonnay butter sauce and seasonal vegetables to boot; as well as the more standard Grilled beef tenderloin fillet with potato wedges. Both came with some artistic veggies served in little frying pans on the side. The fish was priced at R79 and the tenderloin at R85 for the 200 gram choice, while the 300 gram fillet was a little more pricey at R105. The food was "excellent" — my partner agreed, a smile of merriment on his face.

We were forced to skip the cheese platters 'of your choice' due to lack of available space, but we had to try the Galliano Créme Bruléé (R35). It did not disappoint. The classic version infused with Italian liqueur, it brought a homely feeling to our tastebuds and that sleeping feeling to our eyelids...

A wine bar and more...

Ready for bed we made our way to our room only to bump into Chretien and Shybon who were on the patio where they were enjoying the warm evening while thanking customers who were on their way home.

Chretien hails from a small town, Kerkrade, on the Dutch-German border in the southern part of the Netherlands and was literally born into hospitality — his father being a chef.

Whilst on a holiday in South Africa in 1996 he joined the opening-team at The Table Bay Hotel and after that did a five-year stint on the ship — 'The World'. After retiring from ship life he started a hospitality consulting firm, before he, and his soon to be wife Shybon, decided they needed a new challenge and found Die Ou Pastorie.

And they have big plans for Die Ou Pastorie. "Shybon and my vision for Die Ou Pastorie is to turn it into an establishment that people seek out for its tranquility, whilst being offered all the luxuries that one would expect from a boutique luxury hotel. A five-year plan has been put together to enhance the existing facilities in both public areas in the main house, as well as the rooms. Thus, Die Ou Pastorie will become a destination in its own right," says Chretien.

We look forward to heading back to Die Ou Pastorie soon to see what progress has been made, or simply just to try more of their wonderful menu and enjoy a glass of wine on the patio under the tranquil night sky...

Die Ou Pastorie, is situated at 41 Lourens Street, Somerset West. To make a booking call them on +27 12 207 1027.

Made with passion

Made with passion
Article By: Thamar Houliston
Thu, 06 Dec 2007 14:02

There's certainly something to be said about the 'experience' of wine and the sentimentality one attaches to it, or perhaps just one's admiration for the label, based on the circumstances under which you first enjoyed it.

Take for example my friend Dylan's experience of Juno wines, which was less about the taste than the fact that he'd found the little wine shop on the way back from a majestic weekend in Cape Agulhas. He came home starry-eyed, raving about the wine and bought a box to boot — despite the fact he spent more on it than he would have at Pick 'n Pay.

Passion in Heritage

When I was invited to visit the group of Cape Heritage Wine farms, I honestly had no idea what to expect. I've tried a 'fair' amount of wines in my time — from Tassies to Thelema, but still wasn't sure what I would make of these boutique farms' fare — distastefully referred to as 'Garagistes'.

The group consists of Rico Suter, Mason's, Blyde, Retief and Hoopenburg — which is somewhat removed from the group being a big name, but is still connected by history, geography and passion.

We arrived at Rico Suter's winery — a space not much bigger than a house — way out in the Breedekloof. Rico who hails from Switzerland originally, settled here and decided to pursue his love for wine and paragliding.

He's an amiable winemaker with a magic touch. His wines are well known in the European market, and when we arrived told us how he'd just come back from Italy where he'd attended a dinner party and all his bottles were polished off — a testament to joyful wine.

With Waaihoek Mountain peering curiously at us, Rico began to open barrels for us to taste — Pinotage, Merlot, Shiraz and Petit Verdot. After two and a half hours I was still in awe of what I was tasting — wine that is touched with talent, and a most delightful Shiraz that seemed to roll on my tongue — lingering for ages…

Character wines

Next on the list was Mason's, made by Derek Clift at his beautiful Cape Dutch farm — literally on Paarl's high street. Made from the grapes of the De Hoop farm on the upper slopes of Paarl Mountain, Mason's was born out of a pure curiosity for wine making.

As the story goes, Lieb Loots of Blyde, Graham Retief and a few others all met at Mason's place to start their own labels as a hobby and an experiment. When Derek produced his maiden wine — Mason's Hill 2001 — and won a Double Gold Veritas, he knew he was onto something.

Derek, who is extremely passionate about his trade, believes that his wines are for the discerning wine drinker who is able to appreciate the way in which the climate and season lends each vintage its character.

He does comment that it's not easy having to compete in a market which is not only saturated with wine, but also cheap wine — which he feels exchanges the 'buy for the experience' to the 'search for the lowest price'.

On offer from Mason's is the Shiraz Reserve 2003 — a full-bodied, Barossa style wine with hints of prune, black cherries and pepper, and the Shiraz 2004 which oozes hints of rich cherries and raspberries.

Leader of the pack

Being a mountain biker I was pleased to hear that Lieb Loots — the maker of Blyde — was also into the sport.

I immediately begain to rattle off, not having the foggiest that he'd just completed the 2007 Crocodile Trophy in Australia (1400km in hot dusty conditions), and that he is one of the top masters riders from the Southern Cape, especially since his modesty was so pronounced.

Mountain-biking wasn't the only thing he was modest about. His wine — born out of a garage he rents on Paarl's Main Street is certainly worth noting. He does however admit that he loves drinking it himself — maybe that's what gives him the edge on the bike.

His Bona Dea — a blend of Shiraz (40 percent), Cabernet Sauvignon (32 percent) and Merlot (28 percent) — is a easy-drinking, velvety wine with pizzazz.

Yes, it's red!

Unfortunately we did not have enough time to visit Retief Wines, owned by fourth generation Graham Retief, but the wines spoke for themselves.

Like Mason's, the Retief farm was primarily been used for table grape growing over the years, but the well drained east-facing slopes on the farm — Uitkyk — are ideal for high-quality grapes.

Retief makes two wines. 'Above the Mist' 2005, which is made from the grapes on the upper slopes of the farm and the easy-drinking 'And yes, it's red' 2004, which is said to be best with the addition of some biltong and rugby to watch.

'Above the Mist' certainly is a quality wine, a blend of Merlot (60 percent) and Shiraz (40 percent). It's lightly wooded with a complexity of spices and smoothness — I would say ideal for that Christmas Eve dinner.

'And yes, it's Red' is made up of Merlot, Shiraz and Cabernet Savignon, and is an unfiltered blend, integrated with plum, berry and spicy overtones.

The importance of experience

On my way back to Cape Town, I contemplated the characters I had met and how their wines had been so much part of their personality, and how when I tried them again it would not just be the taste that I would be enjoying, but the process in which they were made and the passion that was put into them.

So my conclusion: Boutique may not be predictable, but it certainly is the best kind of wine — one that's cared for, has memories attached to it and one that you feel proud to drink. No more of the local supermarket's cheapest for me — I'm all for the experience.

Food, fire and love

Food, fire and love
Article By: Thamar Houliston
Mon, 26 May 2008 16:07

Appetite and sex are no doubt some of the greatest motivators of the human age, but in these virtual days of instant satisfaction — online shopping, McDonald's drive-through, dial-a-pizza — we often take food for granted, raping it of its seductive charm and on occasion — any real quality or flavour whatsoever.

Apparently, food and sex are themselves linked in the limbic systems of our brains — the control centre of emotional activity. Thus "good food=good sex", or so the passionate Natale Schotti teaches in her Seduction Food cookery class.

Natale believes that people who do not love food have robbed themselves of an immense source of bliss and joy, and she lives by the idea that the love and the enjoyment of food allows us all to create even more of the same in other spheres of our lives.

My partner and I are at 'Eleven', Woodstock's new cookery school where they teach you to "put some romance back in your life through the slow seduction of food".

"This recipe will entice your lover, and trust me it works," confesses Natale, a knowing smile on her face as we mash capers and anchovies together, fondling the heady mixture with our naked fingers…

"Now add fresh basil," she commands, and "smell the mixture".

I lean over my cutting board and draw in the scent — it's astonishingly pleasurable, even for someone who is averse to both capers and anchovies.

Natale's sensuous voice cuts through the air, prompting us to let go of any inhibitions, feel our food, get in touch with it, and it's just then that the champagne begins to kick in… allowing me to frolic happily in my very own little kitchen complete with sink, stove, pots and pans…

Cooking for love

First on the menu tonight is Salsa Vittorio with hot buttered asparagus spears and artichoke flowers. Although I have no idea what this is, it sounds romantic. Asparagus and artichokes themselves are said to be aphrodisiacs, if not for their actual properties, rather for asparagus's phallic representation, and the artichokes' buttery texture.

The Food Seduction cookery course promises to assist you in planning a three-course meal, seducing your partner along the way, with the aromas and visual appeal of the feast.

Once we have fused leeks, garlic, paprika and cumin with oregano, lemon zest, chilli, basil and red peppers (some of us more viciously than others — the pungent smell of burnt leeks permeating the kitchen), we fold in the prawns with the buttery asparagus and artichokes and our starter is ready.

The main course consists of a chunk of red meat — "protein for passion", notes Natale — lovingly caressed and pressed by us, until it's ready for searing…

The ovens are lit, and it's time to insert our fillets covered in cream cheese, homemade Napolitano sauce and mozzarella, gently laid on a bed of fresh basil.

Natale goes on to elaborate on her aesthetic love of food and how each of us needs to get in touch with what we are eating. Stroke it, experience it…

We sit down to dinner with our fellow students and the results of the meal are incredible. The tender steak melts in my mouth; the artichokes are creamy and indulgent with a sharp lemon tinge from the zest we added, while the rich tomato sauce brings a completely new dimension to the dish. Still I cannot help devouring the bread which Natale has prepared, heavenly, soft, warm…

Then came the double chocolate macadamia tart — the climax of the evening — which Natale prepared for us. Two layers of pure decadence on a bed of soft pastry. This sealed the deal — I'm in love…

Experience it yourself

The course takes approximately two to three hours to complete, after which you can enjoy your creation with your fellow students.

Situated in Woodstock, Cape Town, the school offers secure parking with 24-hour security. Please contact Eleven on +27 21 461 3820 or e-mail Glynnis Roberts at principal@11cooks.com for more information.