Doubleshot in Plettenberg Bay is a cosy friendly coffee shop with a range of freshly baked sweet and savoury treats, and excellent coffee. It is worth giving this establishment a shot, the best breakfast venue on our Garden Route trip two weeks ago. Continue reading →
Last night Eat Out presented its 2016 Western Cape Eat Out Mercedes-Benz Everyday Eatery Award winners, the second year that the awards have been presented provincially (previously presented nationally), and are less controversial than last year, with one exception! Continue reading →
Last week Eat Out dropped the bombshell that it is changing its ‘Best Of‘ awards, awarding an award in 10 categories (five of them new), in each of our country’s provinces, making it a total of 90 ‘Best of‘ awards! The method of selecting the ‘Best of‘ winners has changed dramatically, making the new winners of 2015 incomparable to those of the past four years! It appears to stem from Eat Out‘s desperation to be national, and not to be criticized for being so Cape-dominant in its awards. It makes a mockery of what the Eat Out awards stand for!
Almost three weeks ago Eat Out announced the shocking news that it had separated the Eat Out Top 10 Restaurant Awards from the ‘Best Of‘ awards, the latter awards to be presented in October already, in Cape Town and in Johannesburg. Given the news of the award base of what they are now calling Eat Out Mercedes-Benz Best Everyday Eateries Awards Continue reading →
The Sweet Service Award goes to low-cost airline Mango, which is the first local airline to pass on fuel savings to its passengers, due to the decrease in the cost of crude oil. Mango announced this week that it was dropping fares by up to 25%, with immediate effect. The tourism industry is more than delighted.
It was a call from Nick, who handles Social Media for Haas Collective, an advertising agency, art and interior decor consultancy, and coffee shop, that motivated my colleague and I to return to the new Haas building on Buitenkant Street yesterday, to write this piece.
Haas became a firm favourite when it first opened more than three years ago on Rose Street, giving life and energy to this Bo-Kaap street, being a convenient stop with parking usually available and devoid of parking marshalls. It became a second office (even though wifi was always problematical, with changing passwords) and a welcome meeting place, all first-time visitors being impressed with the art-focused interior. The food was always secondary, prepared from a kitchen across the road in a rented building, adjacent to where the Haas advertising agency had its offices too, in addition to the upstairs offices. Service deteriorated over time, as the waiters became more arrogant and slack, jiving in the entrance section, talking noisily, and not proactively following up with the kitchen. Inge has been the only efficient manager on the coffee shop side of the business, but Continue reading →
* In the World Travel Awards 2014 Cape Town was named Leading Destination as well as Leading Cruise Port (ironic as its facilities in the harbour to receive cruise line guests are so poor) in Africa. For Africa The Pepperclub Hotel & Spa was named Leading City Hotel; Radisson Blu Hotel Waterfront Leading Conference Hotel; Cape Royale Luxury Hotel & Spa Leading Hotel Residences; Ellerman House Villa One Leading Luxury Villa; and Table Mountain Leading Tourist Attraction. (received via media release from Cape Town Tourism)
* Top Stellenbosch chefs Tanja Kruger of Makaron at Majeka House, Christiaan Campbell of Delaire Graff, Bertus Basson of Overture, and Michael Broughton of Terroir, as well as Somerset West-based Chef Gregory Czernecki of Waterkloof will be preparing the food for Stellenbosch at Summer Place, a showcase of the best wines, art, and food from the Winelands town, which will be held on 15 October at Summer Place. Entrance costs R500. (received via media release from Random Hat Communications)
* Ultimate Braai Master ‘Time for Tough‘ 13 series Season 3 starts sizzling on etv this evening, at 20h30. It is described as the Continue reading →
The space that once was Gesellig on Sea Point’s Regent Road had been standing unused for a couple of months. Now it is the home of Flatteur Café, a ‘specialty coffee shop’, according to its co-owner John du Preez, and is worthy of its name, meaning flattery in French, or so I thought on my first visit. Unfortunately the second visit a few days later was disappointing.
John told me that they do not want to become a restaurant but that they want to focus on being a good coffee shop. They use Origin coffee and its Nigiro teas, and I enjoyed a perfectly made dry cappuccino (R20), even though they only have ‘Flat White‘ on their coffee list, yet they were happy to oblige. The menu is short and sweet, and will change every two to three weeks. They offer a number of different coffee styles, two or three cakes daily, baked by John’s Polish partner Rafal Glenc, as well as muffins (R12), scones with jam and cream (two for R20), Danish custard slices, and a range of unusual sounding biscuits, including ginger, coconut and sultans, butternut, as well as muesli rusks.
Breakfast is served all day, a choice of scrambled eggs served with salmon and rye bread, a steal at R45, or served with mushrooms (R35); muesli, honey and yoghurt (R25); and French Toast served savory with Brie and tomato jam, or sweet, with fresh fruit and mascarpone. On Friday I enjoyed the corn fritters with bacon and cherry tomatoes (R45). Sandwiches are available too, on a choice of rye bread, ciabatta, and toasted croissant and cost between R45 – R55, including steak and parmesan, poached chicken breast marinated with red peppers and tapenade, and mushroom served with salsa verde and Dijon mustard. Salads cost R45, and are a grilled Caprese, Lentil salad, and a warm winter salad with roast vegetables and couscous. A Special of the day on both days was a Feta, tomato and rocket omelette (R35). Chef Catherine is friendly, having moved to the city after selling her Bamboo Beach restaurant in Sandbaai, outside Hermanus. All the staff smiled, and were welcoming on the first visit.
John and Rafal lived in London for twenty years. It was John who wanted to return to his home country (he grew up in Mossel Bay), and they chose Sea Point to set up their new business, not ever having run such a business before. Rafal is a passionate baker, baking the French chocolate cake (R30), Lemon Meringue (R28), and Cappucino Cake (R40), the latter being so popular that it is sold out on most days. They did not know predecessor Gesellig, and have smartened up the interior, with a reed ceiling, finished off the deck onto the Church Street pavement, added new wood dominant furniture on the upper level, used ‘blikborde’ decoratively on one of the walls, used wood cladding on the kitchen counter, and created a new cake and coffee counter. A large poster gives a French feel, as does the French café music. Each table has a ‘blikbeker’ holding the sugar sticks, to continue the theme. Cutlery is by Fortis. Books are displayed on the steps of the spiral staircase.
Flatteur Café is a friendly homely coffee shop serving excellent food at very reasonable prices. I wrote all the above (other than the menu details) after my first visit. When I went back on Friday it was as if the personality of Flatteur Café had changed completely. From friendly and welcoming on my first visit it was as if they did not care, with no menu brought to the table, nor order taken. The friendly chef also wasn’t on duty, and I was horrified to see her assistant spraying a pan with what seemed half a canful of Spray & Cook. John seemed completely disinterested, working on his laptop, not checking on his two tables with customers, while the barista/waiter had his back to the coffee shop and was sharing photographs on his phone with the assistant cook, and ignoring his customers too. I had asked John for the menu to be e-mailed, to save me writing it all down, but it never arrived, despite a follow up call. A lovely fellow guest Jadee, who follows the Restaurant Specials on our blog, was on her first visit on Friday, but had arrived earlier. She fed back that a strange atmosphere was tangible whilst the chef had been there earlier in the morning. It is disconcerting that Flatteur Café could have such a personality change in its first two weeks of operation.
Flatteur Café has fantastic potential, especially in Sea Point, which is short of quality restaurants and coffee shops. One hopes that John will come out of his shell, and connect with his customers more, to make them feel welcome when they support his establishment. Rafal and Chef Catherine add value with their special food, and the interior is attractive. Parking in the area is scarce.
POSTSCRIPT 14/6: I returned earlier this week for delicious scones, and was delighted to meet the other partner Rafal, charming, friendly, and attentive. Sadly, John ignored me completely, appearing hurt by our review above. John and Rafal are now running their own kitchen, having let the kitchen staff go.
Flatteur Café, corner Regent and Church Street, Sea Point, Cape Town. Tel (021) 439-3174. www.flatteur.co.za Facebook. Monday – Friday 7h30 – 18h00 Saturday and Sunday 8h30 – 18h00. 50 megabyte free wifi per visit.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @Whale Cottage
It’s the low key openings, without fanfare, that are often the most exciting. Luvey ‘n Rose on Rose Street in Bo Kaap opened earlier this week as a coffee shop, art gallery, antique shop, adding wines once the liquor licence has been approved, and soon to be a permanent artist’s residence too.
Owned by Ignatius Claassen, an erstwhile actuary who decided to go it alone and start a completely different business, the business is located in a historic pink painted three storey building on Rose Street. Ignatius cannot find the date of the completion of the building, but it is sturdily built, and he does know that there was a workshop downstairs, a button factory in the middle, and that it had an apartment on the top floor. In the early days, when Cape Town’s cobble stone streets were tarred, the building was owned by a shoe and trouser tar-protection clog manufacturer.
Ignatius grew up in Despatch in the Eastern Cape, and took art as a school subject until Std 7, and says that he can draw and paint. In the army (he was part of the last intake) he made money from his army friends by drawing them, which portraits they sent to their girlfriends and parents, as they could not send photographs in those days. When some starting receiving what he called ‘Dear Johnny’ relationship-ending letters, they felt that the drawings were jinxed, and so a promising art career came to an end. However, Ignatius’ interest in art never waned, and he bought works at auctions, from art galleries, and from artist friends directly in Stellenbosch, Cape Town, and in Johannesburg where he lived for part of his career. A short-lived guest house career followed, until he sold two properties, moved to Cape Town, found the property, and put his money into art and antiques. It was meeting up with his school friend Paul Noppe Adams that was a sign to change direction, and his children living in the Cape that made him settle in Cape Town. He and Noppe live in the building, and Ignatius’ neat bedroom (reflecting his army training, he laughs) is open to view, as is the bathroom, as they contain art works that are for sale too.
Ignatius is quite philosophical about art, saying that one buys a work because of an emotional bond that it creates with the purchaser. He buys works that appeal to him personally, that he would want to hang in his own home. He will sometimes buy a piece for the concept, and not for its beauty, he said.
The first two floors are filled with art works from artists such as JH Pierneef, Walter Battiss (left), Shaney van den Bergh (photograph right, unusual in being painted on woven paper strips), Penny Siopis, Peter Clarke, Paul Emsley (once an art lecturer at the University of Stellenbosch and now lives in the UK, whose recent portrait of Kate, Duchess of Cambridge, was controversial), Wayne Barker, Stanley Pinker, and Alexandra Ross. A table is dedicated ‘as a shrine’ to the late David Botha, with prints and drawings available for sale. The third floor will be dedicated to the use of a studio apartment for a promising artist, and the first resident will be Johannes Phokela, a Soweto-born Masters in Painting graduate from the Royal College of Art and one of the artists chosen to represent our country at the International Venice Biennale later this year. The view from his apartment is onto Table Bay harbour, and onto the colourful Bo Kaap, a stimulating inspiration for the artist.
The two floors are filled with an array of furniture, none matching, but forming clusters of seating, firstly available to buy, but also to invite one to sit down, to meet with friends or with clients and colleagues, over a good cup of Deluxe coffee (made in a mean-looking Sevruga coffee machine) and a Cuban cigar, with Buena Vista Social Club or Cesaria Evoria as background music. The windows are big and let in light, uplifting in the winter months to come. The latest newspapers are available, as are art books for one to peruse.
They are not offering a restaurant service, but have partnered with Jason’s on Bree Street, in carrying his menu. At a R15 surcharge paid by the customer, the order is collected from them by scooter and delivered back, it taking 16 minutes from placing the order to the BAB (Bacon, Avo, and Brie) sandwich (R55) being delivered. On the coffee table where we sat was a book called ‘No, It Is’, in which William Kentridge sketches have been printed inside over the book copy.
Luvey ‘n Rose is sure to become cult. It is laid back, friendly, and a most unusual environment in which to meet others, or just to have a quiet moment away from others!
Luvey ‘n Rose, 21 Rose Street. Bo Kaap, Cape Town. Cell 0835577156 Facebook page. Monday – Sunday 7h00 – 18h00 (opening times variable, to be adjusted once the liquor licence has been received). Wifi to come.
Chris von Ulmenstein, Whale Cottage Portfolio: www,whalecottage.com Twitter: @WhaleCottage
The October Food & Wine Bloggers’ Club meeting, hosted by the Haas Collective in their gallery across the road from Haas Coffee, reflected the passion and spirit of Jorgensen Distillery and Honest Chocolates, both artisanal producers.
Dawn introduced Jorgensen Distillery, and has been a loyal attendee of the Food & Bloggers’ Club meetings. Last year she and Roger introduced Primitiv Vodka to the Bloggers’ Club. Dawn told us that from being a winemaker, Roger moved into distilling, being one of three to start distilling spirits locally. It’s a family business, and the website address www.jd7.co.za, reflects the seven members in the Jorgensen family, all involved in the business. The family handles all aspects of the business, being absolutely hands-on. Dawn saw the power of Social Media, and took a one-day course. She registered the Twitter address @PrimitivVodka, which she uses for the whole product range, which has grown to eight, and does not think that she should have a separate account for each brand. She praised Twitter and Blogging, saying that through Social Media they have made friends and built relationships. Roger is the ‘alchemist’, handling the production, and Dawn the Marketing, which she focuses on Social Media, and participation at smaller shows, locally and in Johannesburg. Interested bloggers and journalists have come to see the Jorgensen Distillery in Wellington. Dawn was almost apologetic about her Twitter Follower and Facebook Friends numbers of around 600, but has realised that it is not the number of persons, but the quality of the interaction that is important. Dawn has found Facebook to be very visual, with Friends posting photographs, whilst Twitter helps to spread the word about one’s brand if the users are happy with it. Happy customers become Social Media friends, word of mouth being their most important marketing approach. They value the relationships that they develop at each meeting. Dawn says she only Tweets positively. She likes to promote like-minded people and their brands on Twitter.
Roger has a South African mother and Norwegian father, and grew up in a home in which spirits were drunk regularly and neat, always enjoyed with food. He was one of three producers to help change legislation relating to potstill brandy production, co-founded the Wellington Wine Route, and founded the Brandy Route in Wellington. He said that if one does ‘not make honest, holistically produced material you are just another brand’. Roger said that spirits are drunk neat in the north, and with mixers in hot climate countries, including South Africa. He suggested that they be drunk cold and neat, and not with local mixers, which are far too sweet. We tasted the Primitiv Vodka first, which is made from spelt, the origin of grain, which Roger sources from the Cederberg, being the only region in South Africa where it is grown. Roger distills the spelt with the husks, its oil giving the vodka its special flavour. He could make it at an alcohol level of 96%, but has chosen to reduce it to 90%, to allow the flavour of the essential oils to come to the fore. He was critical of other commercially produced vodka, some of it made from grain not fit for human consumption. Primitiv has a creamy and oily mouth feel, with floral, pepper and aniseed notes. It is well-suited to eat with cheese, and seafood, including oysters. Premium white spirits are difficult to make, Roger said. Lemoncello is a drink they learnt to love on a holiday in Tuscany, there being about thirty kinds in Italy. Roger uses organic Cape lemons, having the perfect aroma in the skin. The top layer of the skin soaks in strong wine spirit for two weeks, and it absorbs the flavour and oils from the lemons. Roger would like to see restaurants serving a complimentary glass of Lemoncello as a thank you to their customers. Limes from the neighbours are used to make Naked Lime liqueur, and bartered for product. Roger loves experimenting, and has made liqueurs from bay leaves and naartjies. The Jorgensen Distillery products can be delivered by courier when ordered off their website, or from www.ebooze.co.za, or found at Wines at the Mill. A range of miniatures is supplied to guest houses and hotels. The Absinthe is the product that is most in demand, and their most expensive product. New products Roger is working on are a South African ‘Tequila’, a local rum, and liqueurs made from indigenous aromatic plants. The Jorgensen’s gin is an African take on this product, Roger said, and again he emphasised that it should be drunk neat. This is the product that is hardest to make, in ensuring consistency, and therefore Roger holds back one third of every batch, to blend with the next batch. A unique mix of herbs is used by Roger to make his gin, including ‘grains of paradise’, ‘Natal wild ginger spice’, and Ohandua spice from Namibia. South Africa’s legislation, driven by the South African Liquor Brand Association, on which the major producers sit, demands that spirits have 43% alcohol, whereas the international norm is 40%. Imported products therefore need to be adapted to increase the alcohol content, and their packaging needs to be amended for imported brands to be sold locally. The Jorgensen’s Savignac potstill brandy was the highlight of the tasting for me, not being a brandy drinker at all. It is made in the style of French cognac, matured for 14 years in French oak barrels. No sugar or caramel is added to the brandy, and the Honest Chocolates we tasted with it was an amazing marriage.
Honest Chocolates’ Anthony Gird told us that he ‘stumbled’ into chocolate-making, not having any culinary background. Using raw cocoa powder he had found in health shops, he experimented with it to make chocolates that his friends loved. Michael de Klerk was living in London at the time, specialising in website design, and he too was experimenting with chocolate-making, having been inspired by a friend in New York to do so. The team call themselves ‘imperfectionists’, learning as they go along. They have started with making moulded and dipped truffles, and sold their first handcrafted chocolates at the Old Biscuit Mill. Their chocolates do not contain dairy or emulsifiers, and they only use natural fructose. The raw organic cocoa beans are sourced from Super Foods, who in turn source them from a co-operative in Ecuador, which is also known to make one of the top chocolates in the world. Their cocoa beans are not roasted, unlike other cocoa producers. The beans have a great aroma, have anti-ageing properties, and are good for the heart. They use agave nectar instead of sugar, which is low GI, and is therefore diabetic-friendly. In addition to truffles, they make small slabs, each new product wrapper designed by a different designer: a rabbit on the 72 % bar, and an illustration of the Kalahari desert on the Salt bar. They also make a chocolate spread.
Honest Chocolate has a website, a Facebook page, and more recently got into Twitter. They have a blog on their website. Two months ago they opened their first outlet on Wale Street, from which they both make and sell the chocolate. They say it is hard to make chocolate and Tweet/Blog. Currently they have about 600 Facebook friends and Twitter followers. Facebook is like an on-line store for Honest Chocolate, with others recommending their products, while Twitter is a tool to network with partners. They have had write-ups on blogs and in magazines, giving them free coverage, and this helps them to build relationships. Every time someone Re-Tweets their Tweet, or Tweets about them, they get more followers, they have found. For them the number of Followers is not as important as the quality of the Tweets and Followers. They say that the personality reflected in Social Media becomes that of your business.
The Haas Collective consists of the coffee shop and restaurant, the Gallery, a decor and design section, and an advertising agency partnered with Draft FCB. Partnerships form the business model for Haas, and so Strictly Coffee from Robertson is the coffee partner. The business is evolving, and their first ‘Underground Supper’ will be held in the Gallery on 29 October.
It was an amazing evening, reflecting with honesty the start-up of both Honest Chocolate and Jorgensen’s Distillery. The passion for their businesses and brands was palpable, inspiring those present to change their spirit and chocolate brands. Both companies have in common that they have stories behind them, making products that people fall in love with when they meet the people making them, and therefore the price of their artisanal products is less important. Their products offer value in a recessionary economy, being anti-capitalist, ‘non-tourism bus’ type products, offering value and purity, taking one back to the days of the ‘tuisnywerheid’, it was said. They are products one can trust, as they are not mass-produced. Both businesses will grow organically, and Social Media plays a role in achieving a slow and steady growth.
Haas Collective: 67 Rose Street, Bo-Kaap, Cape Town. Tel (021) 422-4413. www.haascollective.com @HaasCollective @HaasCoffee
Jorgensen’s Distillery: Versailles, Wellington. Tel (021) 864-1777. www.jd7.co.za @PrimitivVodka
Honest Chocolate: 66 Wale Street, Cape Town. Tel 082 829 3877/082 736 3889. www.honestchocolate.co.za @HonestChoc
Food & Wine Bloggers’ Club: Tel (021) 433-2100. email@example.com Facebook @FoodWineBlogClu
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
After reading about the Haas Coffee Collective on Twitter, and being impressed with how quickly it has created awareness in the two weeks that it has been open, I went to have a cappuccino yesterday. It is a most interesting collective of coffee roastery and coffee shop (Haas Coffee Collective), as well as the Haas Design Collective, with the Haas Communication Collective ad agency upstairs, all trading under the Haas brand. Each Haas business is to interconnect and benefit from the other.
The first wow was when the young black-hatted young man behind the counter welcomed me by name as I entered, being Kent Fourie, who was at school with my son, and moved from Ellerman House to start working at Haas. He told me a little about Haas, and introduced me to Francois Irvine, an artist and interior designer, a partner in the Haas Collective. Francois is in charge of the Haas Design Collective specifically. Glynn Venter, previously a creative director at FCB Draft, is the other co-owner. From the name, I imagined it to have a Dutch owner (perhaps thinking of chef Camil Haas of Franschhoek). Glynn laughed when I asked him about the origin of the name, and he coyly told me that Haas is the name of his favourite soft toy bunny, which he acquired about four years ago at the Old Biscuit Mill, and which accompanies him everywhere he goes, wearing a seatbelt when driving with Glynn in the car, and having a personality all of his own. A felt bunny is on top of an interesting wall-mounted corner unit containing the crockery that they had specially made for the coffee shop, with a fly or an ant printed on each saucer, which causes great amusement as customers try to get rid of the realistic looking insects! I loved the bunny-shaped biscotti that was served with the cappuccino (R18).
The Haas Design Collective, with partner Vanessa Berlein, has been open for a year already, and is Francois’ collection of artworks by a variety of artists that he sells. A few steps down is the new Haas Coffee Collective, which was created when the previous tenant vacated the space. It has lovely weathered-looking beams, and the counter was especially designed by Francois and made from lovely wood, matching the wooden floor. The coffee roasting machine from Germany stands in this space, as do two wooden tables and chairs. One can sit outside at white tables and chairs too, or in the cutest nook off the Design Collective.
The 100 % arabica coffees that the Haas Coffee Collective sells and uses come from Robertson, from ‘Strictly Coffee’, owned by Rensche and Hanno Schwartz. The company has been operating for about five years. Rensche used to work at Distell, and was a client of Glynn’s when he worked at the ad agency.
For their opening PR function, the coffee varieties that are sold by the Haas Coffee Collective were paired with food. For example, Java coffee was matched with brownies; coffee from Guatemala was served with canapes containing citrus. The coffee that has caused a stir on Twitter is Kopi Luwak, which is specially ‘processed’ by the Indonesian Luwak civet, and comes at an extreme cost of R730 for 250g, and R80 per cup, making it the most expensive coffee in the world. Next most expensive is the Jamaican Blue Mountain coffee, which costs R400 for 250g, or R60 per cup. There are eight coffees in the Haas Coffee Collective, at around R 50 – R 60 per 250g, each with a very quirky name and a different origin, and each is described as if it were a wine:
* The Three Sisters is a blend
* The Famous Jailbird is an Ethiopian roast, “peach and plum are the dominant fruit notes, with hints of mango”
* The Mysterious Gentleman is a roast from Guatemala, with floral notes, a hint of chocolate, caramel and fudge
* The Boxing Club is a Colombian coffee, with “deep red wine tones and of nuts”
* Monday Morning Lift Club is a blend
* The Swimming Club is decaffeinated coffee
After only being open for two weeks, the Haas Collective is expanding to a downstairs space across the road, which will serve as an art gallery for larger works of art. Glynn and Francois are deciding what else to add, either a design studio, or a hot desk, which will allow business persons to use space as an office away from their office, with wifi, much like Café Neo in Mouille Point.
The Haas Communication Collective has only been open for a few days, and has signed up its first clients already. The upstairs space offers two rooms, one having a large lounge attached to it, which will be the meeting space with clients, and will allow them to experience the creative working space in which their ad agency will be creating their campaigns. The Haas Communication Collective has been appointed to handle the communication of the Whisky Live Festival, and will incorporate the Haas Coffee Collective. A coffee and brandy pairing event is planned too. On 25 May an exciting new coffee-related project will be launched, involving “one of the world’s most well-known artists”, Glynn said.
One can have something to snack whilst at Haas, with a small selection of treats offered. Smoked Gypsy ham on ciabatta costs R35, while ciabatta with cheese and vegetables costs R30. Wonderful looking muffins and croissants are also for sale. Iced coffee is available, but does not contain ice cream. Haas has an iced coffee maker, and one of the interesting ingredients added to ice slush is condensed milk!
The Haas Collective is brimming with ideas, and will be a space to watch as it expands its very new empire. Commendable is its Loyalty Card, with one free coffee for every nine bought. The coffee is good too!
POSTSCRIPT 15/10: Haas Collective has moved to 19 Buitenkant Street.
Haas Coffee Collective, Haas Design Collective and Haas Communication Collective, 67 Rose Street, Bo-Kaap, Cape Town. Tel (021) 422-2239. www.haascollective.com. Twitter: @HaasCoffee Monday – Friday 7h00 – 18h00, or until the last patrons have left, and Saturday – Sunday 8h00 – early afternoon, or until the last patrons have left (how refreshing!).
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage