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.

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.

Cooking with a Star

Cooking with a Star
Article By: Thamar Houliston
Tue, 10 Jun 2008 08:03

My love for Asian food is unashamed. Not only did I spend a year in Taiwan sampling the local delicacies — some of which I actually loved — but on any given day you'll find me eyeing out the latest cook-in peanut sauce at Woolies, ordering Jungle curry at my local hangout or simply browsing Claremont's Mainland China convenience store. If I'm making dinner my guests know what's on the menu — Pad Thai noodles with chicken, ostrich in red curry, sushi...

Unfortunately my Asian cooking abilities are more infamous than renowned, especially since I have a slightly heavy hand ('Chilli? What chilli?').

So when I was invited to famed Irish and Michelin-star Chef Conrad Gallagher's 'Cooking live with Conrad' course at Geisha Wok and Noodle Bar I leaped at the opportunity, my chopsticks sharpened in anticipation.

Conrad's approach is a fresher, less fattening and more Euro-friendly one to Asian cooking — 'Asian Fusion' is the term. He believes in small portions and lots of different dishes to taste, such is the style of Geisha Wok and Noodle Bar.

Chilli-lime Wok-fried Salmon with Edamame

"First rule," says Conrad, "Asian food is never overcooked, it's always crisp and fresh, and it's actually very simple..."

A juicy steak of Norwegian salmon rests on the preparation board, waiting for Conrad to work his magic.

"Make an incision in the skin," says the master.

Conrad heats the wok on an open gas stove without oil! Once the wok is scorching hot, he takes it off drizzles some peanut oil onto it (be careful when trying this at home).

In an amiable Irish accent Conrad explains that it's all about the "craft of cooking" — it's how you cook the food that makes all the difference.

He drops the fresh fish into the wok and there's a notable sizzling noise, "this is how it's meant to sound".

"Add some sea salt; let the fish relax for a bit, and then seal in the favour by turning it on all sides."

We "ooohhh" and "aaahhh" between sips of champagne and Fleur Du Cap Sauvignon Blanc.

He adds a little coconut milk for texture, lime chilli and a little sugar for flavour .

Just like that, it's done.

Conrad spoons some soya bean puree into a small silver sauce holder and turns it upside-down onto the plate (so that's how they make gourmet cooking look so good) and places the salmon day gently on top. Then he drizzles some chilli oil on the plate and adds some soya beans — a masterpiece made in about five minutes!

With every dish that followed Conrad made us repeat the essentials of Asian cooking — "garlic, ginger, lemongrass, chilli, coriander..." these make every meal.

But I won't give any more secrets away, in case you would like to join Conrad for one of his courses. The next class will be taking place on 26 July 2008. The class which commences at midday costs R395 per person and includes lunch and a Conrad Gallagher apron.

Lucky for you I took notes so here are two of Geisha's famous recipes you can make at home:

Wok-fried Beef Fillet with Chestnut mushrooms, Glass noodles and Ginger-coconut sauce...

Ingredients:


Beef fillet, finely sliced x 480g

Ginger, grated x 20g

Garlic, finely chopped x 20g

Chilli, finely chopped x 20g

Chestnut mushrooms, half sliced, half quartered x 160g

Mange tout x 120g

Red pepper, julienne x 80g

Spring onion, finely sliced on bias x 60g

Purple basil, julienne x 20g x 4 sprigs

Pickled ginger x 20g

Bean sprouts x 40g

Glass noodles, soaked in water x 160g

Coconut milk x 250ml

Ginger, grated x 50g

Salt and pepper to taste

Peanut oil

Method:

Heat coconut milk, add 50g grated ginger. Allow to infuse for one hour, strain.
Heat wok to smoking (very!) hot over gas.
Add a small amount of peanut oil, sprinkle beef over hot surface of wok, season with salt and pepper.
Allow to sear on one side.
Toss beef and add chilli, ginger and garlic.
Add vegetables and stir fry until tender crisp drop noodles into boiling salted water for about 10 seconds and remove.
Add to wok with vegetables and beef.
Pour ginger coconut sauce over and allow to soak into noodles and reduce.
Season with salt and pepper again if necessary.
Serve in 4 bowls, sprinkle julienne of purple basil, top with small mound of bean sprouts, pickled ginger and sprig of purple basil.

Wok-fried chicken with mango sauce on Udon noodles

Serves four:

Ingredients:


Chicken breast fillets, finely sliced x 480g

Ginger, grated x 20g

Garlic, finely chopped x 20g

Chilli, finely chopped x 20g

Purple and chinese cabbage, sliced x 160g

Mange tout x 120g

Red onion, julienne x 80g

Edamame (fresh soy beans), picked out of pods x 80g

Spring onion, finely sliced on bias x 60g

Mango, julienne x 80g

Dried chilli flakes x 10g

Toasted peanuts, chopped x 30g

Lime wedge x 4

Fresh udon noodles x 400g

Mango in syrup — one 410g tin

Salt and pepper to taste

Peanut oil

Green part of spring onion
— Julienned (cut into strips lengthwise)

Method:

Puree tin of mango in syrup in blender. Season with salt and pepper to taste.
Heat wok to smoking (very!) hot over gas. Add a small amount of peanut oil, sprinkle chicken over hot surface of wok, season with salt and pepper.
Allow to sear on one side. Toss chicken and add chilli, ginger and garlic.
Add vegetables and stir fry until tender crisp drop noodles into boiling salted water for about one minute and remove. Add to wok with vegetables and chicken. Pour pureed mango over and allow to soak into noodles and reduce.
Season with salt and pepper, if necessary.
Serve in four bowls. Garnish with dried chilli flakes, toasted peanuts, lime wedge, mango julienne and spring onion julienne.

To reserve your seat contact Candice on +27 82 905 0566 or e-mail candice@conradgallagher.com

The eating marathon

The eating marathon
Article By: Thamar Houliston
Thu, 26 Jun 2008 11:52

The rain lashes my windscreen as I drive along Klein Constantia Road squinting to see the sign for Buitenverwachting. The area is familiar to me but as the road stretches further and further I begin to head into unknown territory...

Buitenverwachting is one of the 'big five' farms on the Constantia wine route, and I'm ashamed that I have not until today managed to pay a visit. But today isn't just about wine tasting, as I'm visiting Buitenverwachting Restaurant for Edgar's Chef's table.

Apparently, Austrian-born chef, Edgar Osojnik, has been wowing guests here for over a decade now, serving both gourmet and al fresco at the farm's Café Petit and fine dining restaurant. I'm about to find out for myself.

Our extensive table, seating a dozen foodies, overlooks part of the vineyard which stretches up to the foothills of the Constantiaberg. The farm extends over a considerable 150 hectares of which 100 hectares is cultivated with vines.

Director of Buitenverwachting, Lars Maack, who's obviously quite passionate about the vines, tells stories of baboons which sabotage the grapes regularly, while Yolanda, Edgar's wife and events manager, chuckles as she recalls watching Lars sprinting down the hill which is in front of us, chasing a male baboon.

The warm-up

Suddenly I notice the menu before me — 12 courses to get through — paired, of course, with 12 different wines. I'm seriously regretting missing gym this morning...

The first starter is the most visually appealing — a perfectly round Vegetable Tian (layers of veggies) with Micro Rucola and Olive Vinaigrette as well as a Goat's Feta Crostini (glorified toast) on the side — luckily the serving is bite-size.

The tian is paired with Buitenverwachting's Chardonnay 2005, a light almost fruity strain of Chardonnay which hints at lemon and almonds. Although an appropriate combination, the wine certainly outdoes the dish, but the presentation certainly deserves some attention.

Next up is the Iced Crayfish with Melon, which is the most controversial. Served with sorbet and perfectly carved melon balls which look like caviar, it's undoubtedly food art by Picasso himself.

Pairing the dish with the Natural Sweet was a mistake, I think to myself, as the honey-rich flavours of the wine begins to overpower the icy flavours of the dish.

Edgar loves this dish, while Lars tends to avoid it, and I must say that I would have to side with Lars, but perhaps on a sunny summer day it would be an ideal starter.

As we begin chatting, I realise that the legendary Lannice Snyman — food writer and cookbook icon — is sitting next to me. We all discuss the judging of the World's Top 50 Restaurants which Lannice is involved in, and she mentions that she's bringing out a new cookbook.

My mind races to places yonder... El Bulli in Spain, the number one restaurant on the list which is open for six months of the year only and delivers avant-garde cuisine on the Costa Brava, with scenery that thrills the senses almost as much as the food does. Maybe someday...

The Trio of Norwegian Salmon with Cos Lettuce and Sauce Remoulade arrives, a more traditional dish, which any salmon lover would no doubt relish. The Blanc de Noir 2008 was an ideal match — the fresh yet subtle flavours allowing the salmon to flourish in my mouth.

The next dish, the Pan-fried Prawns set on Avocado and Laksa Vegetables create a delicate taste explosion, perhaps it was the cold avo set against the warm prawns that was the catalyst. I can't complain about the choice of wine either — 'Hussy's Vlei' Sauvignon Blanc 2007.

Seafood seems to be the order of the day, as a dish of Pan-fried Scallop with its own Springroll and Roasted Sweetcorn Sauce is placed before me. It's warm and I nestle in, and taste... the heavenly sweetcorn sauce complimenting the springroll beautifully...

A palate of colours

Next up was the Spinach, Tomato and Garlic Confit Soup with an assortment of lamb. Hmm... a definite winter warmer. Each soup is served in a tot glass which I sip on between the lamb pot pie, and other thumb-size versions of lamb prepared in a variety of ways — the tomato soup by far my favourite...

The wine — Christine 1998 — is a blend named after Lars's mother and Buitenverwaching's signature wine, which offers rich berry flavours with beautiful nutty and wood vanilla characters.

I glance at the wine glasses littering the table, filled with an autumn-like array of colours, and then the next dish arrives — the Seared Tuna set on Wasabi Risotto with Kassler sauce — a carefully crafted canvass, painted with the purple of the tuna, wasabi green of the risotto rice, and bright orange of the sliced carrots.

This dish was mind-altering. The flavours of the slightly seared tuna magnified by the melt-in-your-mouth wasabi risotto, with the Kassler sauce almost altering the taste of the tuna, to the point where I wondered if I was still eating fish! And by far the best pairing to boot — The Gewürztraminer 2005.

I cannot eat anymore, it's like the 36th kilometre where you know you're almost at the end of the marathon, but you just cannot go anymore. The difference here being that it's not torture — quite the opposite in fact...

Now for something completely novel — Lannice and I scour the menu — Guinea Fowl Crepinette with Almond Risotto.

"Guinea fowl is a difficult one, it's impossible to cook and a lot of the time people just get it wrong," notes Lannice.

No doubt Lannice isn't disappointed. The fowl is done to perfection, and is paired with the rich Merlot 2002, a fitting choice.

The home stretch

Maybe it's because I recently started to appreciate red meat, or perhaps it's the cold wintry weather outside that's affected my tastebuds, but by far the best so far is the Pan-Fried Beef Fillet in a Bone Marrow Crust with Red Wine Shallot Jus and Potato-Porcini Rosette. The meat is juicy and rich, but soft on the chew — the marrow-bone crust adding that needed tinge of saltiness...

To go with the beef fillet is Christine 2003, which I actually prefer over its predecessor.

Okay, I am done, full, overs... but alas I cannot stop here. Out comes the Grilled and Pan-fried Springbok with Christine Sauce and Parsnip Puree. I can't comment on this one, as I've just had the fillet which was out-of-this-world, maybe if I had had the springbok standalone? No, an admirable effort, but the beef definitely wins the day. The Cabernet Sauvignon 2003, however, is one of the best reds of the day — lingering hints of blackcurrant...

The Trio of Naartjies is refreshing after the rich reds (meat and wine), served with the Buiten Brut.

And then finally, we come to the end of the road — the Chocolate Variation — which the foodie across the table has been waiting for with baited breath, being a regular visitor. The assortment of chocolate was divine and the little grand piano almost too charming to devour.

I congratulate myself on a four-hour marathon of eating, only to realise that this kind of preparation took discipline of a different kind. Hats off then to the chef and his team...

A lovely atmosphere, a heap of food ingenuity, and a dash of comfort and charisma makes Buitenverwachting ideal for lunch and dinner.

Buitenverwachting, Klein Constantia Road, Constantia, Cape Town. Contact the restaurant on +27 21 794 3522.

'Anything but minimalist'

'Anything but minimalist'
Article By: Thamar Houliston
Tue, 31 Jul 2007 12:34

Distinguished fashion designer, Marianne Fassler, has a unique style which combines high European fashion with exotic African flavour.

Her work can be described as amusing, timeless, wearable and feminine, with Marianne paying particular attention to not only the style and quality, but also the feel of the fabric.

Woman and choice

"Fashion is about choice," she exclaims, "people will only wear what they want and unless you are a serious fashion victim — women will dress to please themselves".

Marianne also believes that instant fashion is obsolete the minute it appears in store — copied from garments shown on the ramps months before. So, instead of following fashion, Marianne encourages her clients to develop their own personal style and to mix and match garments.

"I love to see how the right garments give women confidence," says Marianne.

Africa is also a constant source of inspiration for Marianne and is the creative core of everything that she creates.

So what's in store?

Of her showing at this year’s Fashion Week, Marianne says the show will be, "anything but minimalist".

Her range will be identifiably, almost vintage 'Fassler', with all its attention to detail, prints, finish and silhouette.

"Fassler at best is about being very contemporary as well as totally timeless," says Marianne.

Garments are in a range of fabrics and styles and include evening wear through to day wear. So be sure not to miss out on Marianne Fassler's collection at Fashion Week.

Behind the Madiba Shirt

Behind the Madiba Shirt
Article By: Thamar Houliston
Tue, 17 Jul 2007 16:09

Capturing the Rainbow Nation on fabric is not easy, but for Desre Buirski it’s been the most incredible experience making shirts for Madiba…

It started out as a big dream for a tiny person, but Desre did not anticipate that the dream could be this big — and more importantly this fulfilling.

As the designer of Madiba’s shirts Desre has been awe-inspired by his friendship — and no doubt Madiba has been touched by her generous gifts of silk shirts.

Back in 1994 when South Africa was still an uncertain place, Desre was not focused on the negative but was instead intrigued and inspired by the natural creative spirit of Africa and African design.

Blessed meeting

At a synagogue in Cape Town in 1994 Desre handed the soon to be Presidential Shirt to one of Mandela’s bodyguards on the 7 May and just two weeks later he wore the famous 'Fish Shirt' in public for the first time — to the dress rehearsal of the opening of South Africa's first democratic Parliament.

One year later she was officially making shirts for Mandela, and although her business taken off slowly, the reward has been in the friendship that Desre has developed with "the father of Africa — and the world", as she describes him.

Mandela, Desre says, "is the most incredible superhuman" and being in his presence is just "the most humbling experience".

Desre has always been inspired by the creative spirit of Africa, and the hand painted silk shirts are an extension of this.

Mandela’s favourite tones are the more earthy colours and that’s how the shirts started out, but fittingly they soon branched out into colours “that cover the entire rainbow”.

Desre has now made over 100 shirts for Madiba — shirts that have no doubt been to the most special occasions.

Memorable moments

So what’s Desre’s most memorable experience with Mandela?

"It's just been the most amazing experience" she reiterates, "but my two favourite experiences with Mandela... being introduced to Bill Clinton as his official shirt designer and being seated next to him at his staff Christmas in 1999".

Desre has also supplied Bruce Springsteen and Stevie Ray Vaughan with her shirts over the years, as well as a host of parliamentarians and ambassadors to South Africa.

She says that the most wonderful things have come from her friendship with Madiba and she has been so blessed by their meeting — and there are even more wonderful things in the pipeline for the future.

For more about the Presidential Shirt visit Desre Buirski's site www.presidentialshirt.co.za or to see the magic shirt in action visit her site's Presidential Shirt library.

Pure simple with a kick

Pure simple with a kick
Article By: Thamar Houliston
Thu, 30 Aug 2007 13:07

Black Coffee has always had an unconventional approach to design, but when we had to pile into a bus (with one dodgy bus driver) in order to see their collection at SA Sanlam Fashion Week, they took it to a whole new level of creativity…

Although it was a fantastic idea to show their latest spring/summer line outdoors (under a full moon nogal), the darkness distracted a little from this majestic collection. However, if it was mystery they were trying to create they achieved it, with a number of virginal models sauntering eerily down the walkway in front of the Constitutional Court on Constitution Hill.

Emphasis on innovation

For those of you who don’t know what the Constitutional Court is, it was established in 1994 by South Africa's first democratic constitution, and its new home — in the heart of the Joburg CBD — was born of a remarkable and uniquely inclusive process whereby young South African architects had the opportunity to design the building themselves. And, as South Africa's first major post-apartheid government building, it was designed to embody the openness and transparency called for by the Constitution itself.

Perhaps then, a fitting place for a South African-born collection to show, especially with Black Coffee’s emphasis on innovation.

Established in 1997, Black Coffee’s label first showed at Sanlam SA Fashion Week in 1999 and immediately received the respect of South Africa’s fashion media. They have now grown and have achieved many awards in various fashion competitions for outstanding design.

The two-designer team, Jacques van der Watt and Danica Lepen, share a passion for fabrics such as pure cotton knits, Italian Nappa leather, pigskin suede, silk chiffon, cotton mesh and Chantilly lace.

Spring/summer ‘07…

This season’s collection was a sultry mix of luscious flowing fabrics which are easy on the eye and soft to touch. Shorts, skirts, dresses and flowing one-pieces characterised by their voluminous layers and an interesting array of necklines.

Garments are flexible as well as classically beautiful — with one particular dress in their range even boasting the ability to be worn a dozen different ways…

The collection epitomises the Black Coffee label — pure simple with a kick.

Fashion with a heart

Fashion with a heart
Article By: Thamar Houliston
Wed, 11 Jun 2008 16:02

There's been a wave of 'green' consciousness of late, but what about social consciousness? One German couple was so inspired by South Africa that they found a way to combine the two, in the form of the 'Give-it-Bag'.

Talking at the recent Fashion Exchange +27 event the creators of the bag — Philip Booth and his wife Regina Booth — told the story of how 'Give-it-Bag' came about.

"Our love for this part of the world drew us to Cape Town where a renovation project was our first introduction to rubble bags. Here they're sold in DIY shops to carry construction rubble in, so they're really strong. And they look so cool because the print is always different."

"Seeing as though we were looking for a way to make the world a slightly better place, a bit of a brainstorm lead to the birth of 'Give-it-Bag'. We came up with a design for the bag, bought an old sewing machine and started stitching like crazy, cutting up bags and washing them, and then we began to look for a more experienced production partner."

'Profitable fashion with a heart'

Since Regina had worked as an art director and in the corporate advertising business for several years, she had the know-how to not only create the product but advertise it too.

Their idea soon grew into a flourishing business — "profitable fashion with a heart". Fifty percent of their profits go to disadvantaged people and projects that the couple select themselves.

"We consciously decided not to put the money into already existing charity organisations, we wanted an up-to-date decision on which social activities were most needed in our direct environment," says Philip.

And they have already dedicated their time and money to a number of 'social activities'.

Says Philip, "we gave new footballs to township kids in Khayelitsha; we bought food, clothes, medication and other necessities for a wheelchair-dependant old man on the streets in Cape Town; we supported a local school in Lesotho with stationary books etc.; and we cared for the hundreds of Zimbabwean refugees waiting for their work permits at the harbour at Heerengracht street".

On top of that they bought 12 new eye lenses for cataract operations in a Hospital in Eerste River, near Cape Town, where a couple of local eye surgeons performed day of operations, bringing light into the lives of about 12 people.

Pay it forward

They have added to their thriving business by borrowing from the concept of 'Pay it Foward' and have created a website — www.giveitbag.com — where you can buy one of the bags from anywhere in the world. Each bag has a unique number and you automatically become of member of this good deed society.

The idea is that you tell others about your good deed and inspire them to get involved, or you can post a wish and give someone will have the opportunity to make it come true.

For instance when Regina's phone got stolen she posted a wish and someone in Germany had his old one delivered to her — how's that for social responsibility across the globe?

How the bags are made

Bags full of rice, coffee, tea, sugar, and salt... all make their way to Cape Town from every corner of the world. 'Give-it-Bag' partners who are all locals, collect the empty bags and they then look through the lot to choose the ones that would make great bags. Once this is done, the bags are cut and cleaned. When they're happy with the final cut, they are delivered to their bag-making partner.

No effort is spared to produce the best quality bags. Each piece of rubble bag fabric is cut by hand with a heat cutter to keep the edges from fraying. The fabric and lining change continually so there's no cast-in-stone production process. It would've been cheaper if they were 'made in China', but the couple are completely committed to keeping it local. Not just the bags, but the labels, stickers and packaging, are all made in South Africa.

'Give-it-bag' tries hard to follow their principles of using local production as well as recycled materials.

According to the couple, 'Give-it-Bag' meets the need of a consciously living, globally-aware society — "people want to know what they are buying and where and how it was produced".

This little success story shows that businesses with a heart really can flourish, it's all about finding the right product and creating an idea around it that's hard not to take notice of...