Thursday, 29 September 2011

Paris - conversation

conversation / the informal exchange of ideas by spoken words
Share your idea!

Wednesday, 28 September 2011


Yesterday we showed of a shop for drinks, the 'Paris' way - 
Today we hit 218 Albert rd, Woodstock, Cape Town, for delicious gourmet sandwiches! 

Welcome to 

I chose the pork-belly sandwich, and hubby the lamb.
Both of them tasted mouth-wateringly!

We loved the interior!

The cherry-on-top? When your are seated they serve a tall glass of ice water with freshly picked mint and sliced orange - for free!

To take home:  A bottle of The Drift - verjuice
Also see the verjuice recipes! yumm!

Tuesday, 27 September 2011

we found the haas

On this particular trip to the city, we decided to explore a bit of the Bo-Kaap, and to our surprise found haas collective,  a quirky coffee-gallery shop on 67 Rose street, Cape Town.

Superb coffee, to die for interior, and beyond coolest
staff... We had such a blast, that we had to share this with you!

We sat on the side walk couches, much to the delight of all the passersby, cause Nikah entertained every last one of them!
To us it was reminiscent of the side walks found in Paris...
The same artistic flare, and laid back atmosphere as if everyone was out and about hopping from one conversation to the next, we felt like tourists in a foreign country - No wonder Cape Town was voted the hottest tourist destination in the world!

To take home:

Go there for the most delicious Cappuccinos, soak up the vibe, become inspired!  Check out their awesome take-away coffee packaging - 

WE NOW TRUE HEART haas collective!

Monday, 26 September 2011


Today marks our second anniversary!
Thought I'd share my special gift...

'Cotton', are the sought after gift for this particular anniversary, hence the old English tradition.
I got a little 'cotton' love letter, dark chocolate, in a 'cotton' bag filled with 'cotton' balls!
And bunch of freshly picked fynbos!

What more can a woman ask for? 

Friday, 23 September 2011

We had the Mustang...

Never-mind 'Sally', we had 'Martinique & Jason'
Something off the board for blackPEPPER, a west coast 2011 matric farewell...Enjoy the 'tang' - 

Best of luck for all the exhilarating adventures that lies ahead!
Enjoy every moment, live every breath!

Thursday, 22 September 2011

Springbokkie & Gingha Fruit Salad

1 x Papaya
1 x Banana
1 x Guava 
1 x Apple
1 x Pear
1 x Kiwi
4 tbs Fair Cape Rooibos Yogurt
1 x Peter Gingha, crumbled
A lot of thumbs and good luck
1 x Springbokkie & Gingha Fruit Salad for Breakfast!

Wednesday, 21 September 2011

The Karoo is coming!

Clarity after a storm

New Owners - Outsiders

Owl House, Nieu-Bethesda

Entrepreneurs of the Camdeboo

Tuesday, 20 September 2011

White Chocolate and Cardamom Biscotti

430g Flour
15ml Baking Powder
200g White Chocolate, roughly chopped
300g sugar
4 Cardamom pods, seed removed
4 eggs
45ml butter, melted

Preheat oven to 180 degrees Celsius 
Combine the flour, baking powder, chocolate, sugar and pods.
Blend the eggs and butter, add to the dry mixture, mix until it forms a firm dough.
Divide the dough in two balls, shape it into logs, flatten to form the shape similar to a ciabatta.
Place on a prepared baking tray, bake for approximately 45min
or until golden brown.
Let it cool for 5min, use a sharp knife, cut into 5mm biscotti slices. 
Place on a baking tray, let it dry in a oven at 70 degrees Celsius for 50min.

Serve with strong coffee...

Monday, 19 September 2011

What to do when it's 36degrees inland?

You hit the beach!

Clear blue water, fresh Hotnots fish,
waves and sandcastles...

Saturday, 17 September 2011

Cookies & Milk

Chocolate Splinter Cookies

220g butter
260g brown sugar
2 eggs
340g Jungle Oats
220g cake flour
200g dark chocolate, roughly chopped
5ml salt

Beat butter and sugar, until light and creamy 
Add eggs one at a time, beat thoroughly 
Add the rest of the ingredients, mix.
Use a ice cream scoop to scoop balls onto a prepared
baking tray, flatten with the palm of your hand, until 1cm thick.
Bake for approximately 25min or until golden brown.

Enjoy with a glass of ice cold full cream milk.