Love on a teaspoon at Genot

Love or hate Valentine's Day, you can't ignore it, and so I thought why not embrace it, and head to romantic Franschhoek for a quiet lunch at Klein Genot's new restaurant — Genot.

The massive bleach-white building that houses Genot is blinding in the bright sunlight — a beacon set apart from the rolling vineyards. The interior however is cool and tame — its brickface walls contrasted with smatterings of mod décor.

As you walk up the stairs leading to the restaurant you brush past the black and white Allegre Damask velvet wallcovering, which is oh-so fashionable at the moment (I think I prefer the design as gift wrap though).

On the far side of the restaurant there's a huge wall clad with cut logs bringing the outdoors in, and on the opposing end there is an open kitchen smothered in silver, and alive with chefs at work.

The ceiling is high and sports chandeliers which fall from the bare industrial ventilation. And so, in the sweltering heat, Genot certainly is a sanctuary of cool from where you can take in the breathtaking beauty of the surrounding mountains and vineyards.

The love menu

Genot's menu changes weekly, uses fresh local ingredients and has a distinctly African flavour, says Chef Mark Radnay, who greets us just after arrival. Mark has extensive experience, especially with new ventures such as this one, as the former owner of Yum, and part of the team that helped launch Overture Restaurant at Hidden Valley.

Today we won't be trying the regular menu, but rather the set Valentine's menu, which consists of a starter, fish course, sorbet, mains and dessert.

As there were two choices for each course we decided to share (it being V-Day and all).

While the wine list is a representation of the finest local wines found in the Franschhoek Valley, I thought it appropriate to try Klein Genot's own wines, and furnished with a glass of Klein Genot Merlot — a well-balanced wine which boasts a spicy plum character — it was time for starters.

On offer, the Thai-style Gazpacho Soup with tempura prawn, coconut, fresh mint and pickled mangos, as well as the Strawberry, Asparagus and Danish Feta Salad with a hazelnut-lime dressing.

An interesting take on gazpacho (chilled Italian-style soup), this particular version was just fiery enough to get the juices flowing and just refreshing enough to bring the temperature down. The addition of a slightly warm tempura prawn was nothing short of orgasmic.

The salad was also a winner, the strawberries and Danish feta, a heady combination, the bite of the mint just topping it off.

Heavenly creations

The fish course consisted of Oven Baked Linefish (Cape Salmon) with fynbos honey and green pumpkin seeds, and Confit of Salmon with fennel salad and caviar.

For those who like subtle flavours, the linefish was buttery with that melt-in-your-mouth texture and wasn't too distracted by the pumpkin seeds, honey or mash.

For those like me, with a sharper palate, the combination of rich pink salmon on crisp fennel was simply indulgent.

The palate cleansing Plum Tomato and Pepper Sorbet with fresh basil was more like ice and tomato juice with pepper — a bit of a disappointment.

Main course consisted of either Grilled Duck Breast with apple and ginger sauce or Rack of Lamb with gremolata, fine bean salad and red pepper fondue.

After flattening the glass of Merlot, I had to try the Klein Genot Shiraz to go with the meat dishes
— a light-style Shiraz, perfect for a summer's day, with a fresh fruity palate leading to a slightly
peppery finish.

The slivers of grilled duck were tender and flavoursome, but I didn't taste any apple and ginger
sauce — maybe due to my insensitive palate...

The lamb was wonderful — the red pepper fondue and bean salad complementing it perfectly.

For dessert we both tried the Decadent Chocolate Torte with Raspberry Soufflé and Cardamom
Parfait.

The torte was decadent but somewhat burnt and the warm raspberry soufflé wasn't my cup of tea,
but the cardomom parfait did things to my mouth that not even I thought possible. Simply put —
love on a teaspoon.

Usual fare

The regular menu at Genot boasts starters such as the Caesar Salad with anchovies, crispy bacon
and parmesan crouton (R48), as well as Rooikrans Smoked Snoek Quiche with apricot chutney
and side salad (R46).

The meat dishes have local flare with choices like Traditional Cape Springbok Bobotie (R90) and
Chargrilled Kudu Loin on herbed polenta with tomato chutney (R140).

There's also plenty in the way of fish, from Grilled Silverfish with aioli crushed potato salad and
sauce Vierge (R88) to Giant Tiger Prawns with chermoula or peri-peri served with rice and veg
(R220).

Desserts like the Vanilla Pod Crème Brulee with apricots and an almond koeksister and Roasted
peaches, nectarines and plums with champagne sabayon are in the region of R40, while the Genot
cheese board which serves two (and I must say looks grand) — and which comes with agrodolce,
roasted nuts, marinated olives, balsamic strawberries, and a selection of cheeses served with
freshly baked breads — will set you back R110.

A romantic modern setting with tantalising food and amiable staff, Genot is definitely worth a visit
when travelling through the winelands.

The 100-seater restaurant can also be booked out for private functions and weddings.

For reservations call Genot on +27 21 876 2729 or visit target=new>www.kleingenot.com for more info.

The Pasta Factory

There's something about Italian that I find irresistible. It could be the smooth curls, the silky texture or maybe because it's naturally so um... fresh? No I'm not talking about that sweet-talking Italian with his pointy leather shoes; I'm talking about homemade Italian pasta.

Forget Fatti's and Moni's, I was never sold on the whole idea of pasta in a box in any case; it just seems so... boring!

Over the years I have avoided the stuff like the plague (especially those pre-race carbo-loading affairs), unless of course it's that homemade variety at Pick n Pay that's made of egg or spinach... something with a little more pizzazz for your penny.

Call me a pasta snob; I just don't do no-name-brand specials, no matter how cost-effective they may be. It's a student affair. Full stop.

The real deal

This brings me to the topic of my encounter with the Pasta Factory, one that I've been meaning to have for a while now, except they were never open at night before. And now that they are, I thought a little rendezvous would be appropriate.

A haven for eTV employees during the day, The Pasta Factory, which nestled on Park Road in Gardens (next to Rick's Cafe and across the road from Greens), is a little quieter at night.

Owner Juliane and her daughter Katherina run the show, and have an inherited knowledge of the 'how-to' of pasta making, with fresh seasonal ingredients and warm personal touch to boot...

The industrial-style space is first and foremost a 'pasta factory' where pasta is made. But then of course you get to try your factory fare (cooked in front of you) at the establishment as well.

What's on the menu

To start there's also a ton of antipasti (think fresh bruschetta, Carpaccio and traditional Vitello Tonnato) that you can try, and like any Italian eatery there's pizza on offer too.

Fussy foodies like myself can choose rye or whole-wheat pasta in the form of Tagliatelle, Conchiglie, Linguine, Fusilli, Pappardelle, Mafaldine, Penne-Rigate, Potato Gnocchi or Spaghetti.

There's everything from the authentic Traditional Beef Bolognese (R40) and Alfredo (R42), to the more excitable Manzo — beef strips and fresh rocket with Bianca sauce and pecan nuts (R48) as well as some filled pasta.

On my visit I tried the Smoked Salmon Ravioli (R40) with Rosa sauce, fresh coriander and lemon zest. Wonderfully simple, the dish's flair lies in the pasta itself...

I was rather impressed with their winelist, which they put together themselves, with some firm favourites like Haute Cabriere Chardonnay/Pinot Noir, the Fat Bastard label, Warwick's 'First Lady' and Diemersfontein Pinotage making the cut. And appropriately I even saw a Sangiovese on offer.

The Pasta Factory also do great cappuccinos (I unashamedly had two) as well as authentic desserts like Cassata (R20), Italian Cornetti (R22), Nutella & Fresh Fruit Pizza (R35), and even a Banana Split Pizza (R25).

The breakfast menu is worth investigating (in terms of price anyway), with the likes of Bacon, Egg, Tomato fried or scrambled eggs served on ciabatta or croissant (R30), or how about Smoked Salmon Trout with scrambled egg on a croissant (R30)?

The Pasta Factory is decidedly cheaper than most eateries in the city, which offer decent chow, and certainly a cut above anything that comes in a box (oh and you can buy your own pasta here to take home — in a packet, naturally).

The Pasta Factory is open from 8am-11pm from Monday to Saturday. For more information visit www.pastafactory.co.za.

The Grand life

Walking through the colossal Indian-style doors of The Grand in Plettenberg Bay, is like Alice entering Wonderland.

The place is almost indescribable, open to so many interpretations. Opulent red velvet chairs scattered around the entrance hall (which leads to the dining area) severely contrast the rustic rundown walls cluttered with dusty bookshelves laden with heavyset books.

Then there's the eccentric touch — out-of-place pictures, over-the-top gold candleholders and some unique improvisation on the décor front.

I soon realised that The Grand shatters any kind of preconceptions you have about luxury. Like the Matrix baffles Neo, so this experience baffled me, until the story unravelled itself.

Changing rooms

The first room I stayed in was open-plan, its stone floors only emphasising the size of the place.

The bed set near the balcony (with a view over Lagoon Beach) was so high that the Tokoloshe wouldn't stand a chance. Again the Alice in Wonderland type feeling — 'Is the bed big or am I just really small?'

Nevertheless your every whim is catered to and there are bed stools for 'your highness' to get up onto the bed with.

The next quirk — the bathroom is completely open, except for a wooden divider which obviously isn't soundproof. And so if you're sharing with a partner your boundaries will be stretched just that much further. No mysteries here...

After staying in a five-star hotel just a few days before, at first I scoffed at the imperfectness of the place, its sometimes awkwardness (open bathrooms and the like) and the blatant casualness of the staff.

But after venturing out for that day coming 'home' to a friendly non-judgemental smile made a world of difference. At The Grand there are no airs and graces.

Since every room at The Grand is unique, we were moved into the bathhouse for the next evening.

As you enter there are two Victorian style bathtubs next to each other amidst a pool of candles and ambient lightening.

Then again the high-set bed fit for a king. And the most impressive part — your own outdoor pool with outdoor shower.

It's reminiscent of a Spanish Villa, and almost lends towards a day spent indoors, as you really don't need to go anywhere. Talk about real relaxation.

Food and wine

Having the option to dine at The Grand Cafe (you might know its sister in Camps Bay) meant that my room was only a stone's throw away, which was rather convenient especially after a bottle of wine.

Their menu isn't extensive but it's homely, and there is enough variety to suit every palette.

In Hemingway style, there's a rather large cocktail menu, but the first and second night my partner and I simply opted for a simple bottle of Porcupine Ridge Syrah, which at home is one of our favourites.

The mellow music, candles, mirrors, old-school piano and buzzing atmosphere (with the restaurant being packed by the end of the night), all set the stage for a terribly romantic evening.

Mesmerized we shared an ice berg lettuce salad and then munched on steak and chips, and then moved to the outside area to star-gaze while we shared one times outstanding affogato.

On evening two we had to try the lamb curry which everyone was raving about. The couple next to us even suggested we try it. It was exceptional as predicted.

When it comes to breakfast you can have all the usual and more. The English Breakfast has to be the best I have had. The French toast with bacon a very close second.

Lunches are light and innovative which is just as well. The smoked salmon with Naan bread and cream cheese is a winner.

Added bonus

On day two, just as I was getting into the swing of things, I was treated to a massage at The Grand. They have a variety of beauty therapists on call, so you can have any kind of treatment done in your hotel.

Tranquil music complemented the sound of a trickling fountain outside, while I was enjoying my 'full-body' massage. Sigh, what a hard life...

If you're looking for somewhere to really 'get away' then The Grand is the place. If you're rigid don't bother, unless of course you want to be stretched.

For a day or two I really became accustomed to Wonderland, its unpredictability and sense of freedom being something that I now realise should totally be treasured on a holiday.

For more information or to make a booking visit www.thegrand.co.za

Lost in the jungle

Article By: Thamar HoulistonWed, 29 Oct 2008 08:51
The Cameron Highlands sounds like it's located somewhere in the rugged snow-capped mountains of north-west Scotland, but in fact it's a region slap bang in the middle Penang in Malaysia, and which is characterised by mountains covered in
There's one good reason why tourists usually don't venture this far into the heart of darkness — the bus trip to get here.

Staring out of the window in typical tourist awe while winding past tea plantations, cloud nine comes to mind. But then the rickety bus ventures higher, until the road becomes narrower, windier, overwhelmed by jungle…

Suddenly you're on an ascent to hell, clinging to the unsuspecting tourist to your right, while banging your head routinely on the window next to you as the bus takes the next corner on two wheels!

When we arrived at Tanah Rata, one of the small, bizarrely colonial towns in the Highlands (perhaps a legacy left by the area's British coloniser), all visions of hell disappeared and we settled into our rather comfy hotel.

Walking the streets, lined with vendors serving local food plucked from a nearby gutter (or so it seems), Tanah Rata is lush and cool in stark contrast to the hotter coastal regions.

Somewhat of a melting pot, one can also find a variety of restaurants to choose from serving anything from chop suey and roti, to teppanyaki and toasted sandwiches.

So close to civilization, yet so far...

There was one Indian joint which, as I recall, served yellow rice and sambals on banana leaves. The only reason I remember this is because this was my first and last meal in the Highlands, not due to any kind of gut-wrenching Bombay curry, but rather due to events which followed…

My father spent some of his childhood years in the Cameron Highlands, being forced to attend a school for missionary children (talk about abandonment issues) and took us on a short walk to see the remains of the school and the surroundings.

Our midday walk was rather intriguing: strange insects screeched overhead as we made our way deeper into the jungle...

After a look around the school my boyfriend Richard and I decided to walk a short trail for the rest of the afternoon while the remainder of the party turned back.

This was no ordinary day-hike

At one point we came to a junction where the signs were pretty unclear, so we took what looked like the right path. Fatal error.

Soon enough we were descending down monkey ropes in pure childlike bliss, oblivious to the fact that this wasn't an ordinary day hike.

The path seemed endless. The clock rolled round to 5.30pm, leaving just an hour of sunlight in this rather chilly corner of Malaysia.

Then the path mysteriously disappeared into a small river of sorts, and while trudging through knee-deep water, I began to panic.

When we stumbled upon a man-made structure: a stack of poles with a sackcloth roof and beds, Richard turned to me and said: "This means that we are going to sleep here, as this would not be here unless it was necessary".

Naturally I burst into tears.

We had one apple on us, and one rain jacket…

A night of hallucinations

There was what appeared to be some kind of cooker and so with nothing else to do but wait for dark we attempted to play MacGyver, but our efforts were useless and so after some more tears we settled into our sackcloth beds.

The night consisted of hallucinations — me imaging the fireflies nearby were a search party coming to rescue us; a lot of shaking due to what, after magical Thailand, felt like sub-zero temperatures; and a few anxiety attacks thanks to rather disturbing noises not too far off.

At first light we attempted to out our shoes back on — fingers still frozen from the cold — and plodded back the way we came. When we reached the exit we almost expected people to congratulate us, hug us, welcome us back to the real world...

Apparently there was no search party, as the police said people get lost here all the time (usually for more than one night). So we counted ourselves lucky. And luckier still, as if we had carried on going in the direction we were headed in then, said the police: "they might have never come back."

Taking on the beast - Cape Odyssey day 3

I cursed a little when the truck hooter woke us up at 5am this morning, the bitter cold biting at my sense of humour and the fact that I could not move my heavy legs in the night also a little worrying.

I frantically bundled into the start shoot at Paul Cluver still tying my shoe laces and not really thinking about the day ahead, which I think is a good tactic — just shock your body and mind into it instead.

Compared to last year everyone looked relatively strong and the amount of limping was less, perhaps people were just that much more prepared this year having heard rumours of the legendary inaugural Odyssey.

Today was the only the day that was pretty much the same as last year and so I thought I knew what I was in for. As usual I started off strong while Sarah pleaded with me to take it easy. By now I know to listen to her advice and so although it frustrated me to see tons of teams pass us, I knew I needed to leave my competitive spirit back at camp, because day three is a make or break day.

Compared to yesterday the weather was fine and it was soon going to warm up to a sweat. Looking back over the valley while climbing Groenlandberg I relaxed into the day and took in the unfolding landscape, the mist rising above the damn down below and the mountains silhouetted against a river blue sky.

'Pain reverberating in my muscles'

The first climb up the mountain was steady and relatively long — the first water table at 10 kilometres like a watering hole — packs of runners gathering to drink.

Still after that we climbed and then there was some uneven downhill which I didn't know whether to curse or thank — the pain reverberating in my muscles with every tread.

The area is very muddy with all the rain and Sarah and I ran in a pack leading another team and just keeping each other going, the undulating terrain slowly tiring us out.

Mentally this is a team game, and I feel sorry for the teams that are not evenly matched as it's hell of a draining to be chasing your partner all the time, instead like for us it's a game of pull and push, give and take, patience and understanding.

When Sarah feels strong I slot in behind her head down and melt away the kilometres, and when I am feeling strong (usually on the downhill) she slots in behind me, or we run in unison, step by step, little by little.

Sarah's coaxing to take it easy once again was a very good idea as like clockwork I hit the wall at 20 kilometres just before the second water station. When you hit the wall no matter how easy the trail the mental and physical exhaustion takes over, and it's difficult to coax yourself through it. I needed water badly and the last couple of kilometres to the station were killing.

Still not having recovered completely, my belly pumped full of Energade I attempted the beast of a hill that goes on for about five to nine kilometres. Usually I break through the wall but it just wasn't backing down and as Sarah started to become a speck in the distance (or so it felt) and I just could not go any faster.

In the spirit of the race

Just as I was thinking of throwing myself off the edge of the cliff or perhaps just sitting down Captain Kirk or Mark in real life came up behind me and grabbed my hand.

A complete stranger besides some banter on the trail, he just knew I needed a push and pulled me up the steepest part of the hill, reaffirming my admiration for the runners on this race. It got me through the worst.

Humbled but not beaten I carried on and we walked most of the rest of the hill until the long downhill leading us closer to the end. The view from this point is incredible and I could not help feeling a little sentimental. Suddenly a song from that morning started playing in my head, by body was overcome with endorphins and for just a few minutes I felt like I was floating on air — nothing in the world could compare to this feeling of complete elation.

Day three ended on this high as Sarah and I sprinted for the finish line — the last team to make it in under six hours. Another 42 kilometres down, and the beast had conquered again.

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.