Portfolio of work Lisa van Aswegen

  • View
    64

  • Download
    0

Embed Size (px)

Text of Portfolio of work Lisa van Aswegen

  • Portfolio of work: lisa van aswegenTRAVEL EDITOR Editor and major contributor: Time Out Guide to Cape Town, published 2016 Copy editor: 2017 Official Visitors Guide to Cape Town Editor: Escapes magazine August 2012-June 2015 Editor: Best of Cape Town Central City guide 2011-2105

    SEE | SHOP | EAT | PLAY | STAY

    300 places to

    Your free copY

    We celebrate 15 Years

    CAPE TOWN2017 OFFICIAL VISITORS GUIDE

    SEE. DO. EAT. DRINK.

    STAY.

    MAPS, Guides & NEIGHBOURHOODS

    +

  • LEISUREthis tiger burns bright

    A hot new eatery is upping the food ante in Muizenbergs surfing cornerTEXT LISA VAN ASWEGEN STYLING GEMMA BEDFORTH

    PHOTOGRAPHS TOBY MURPHY

    HOUSEANDLEISURE.CO.ZA HL MAY 2015 10 1

    2940 41

    I N S P I R I N G S P A C E

    A t r u e g e mAgainst a BACKDROP OF THE ATLANTIC, the Levys bright-white clapboard house cuts quite an ARRESTING FIGURE. You might even think it looks like something straight from

    an enticing ad, and you wouldnt be far off

    P H OTO G RA P H S TEX T

    The Levys beach house at Yzerfontein on the Capes West Coast epitomises easy holiday living.

    making white work for you

    Special effectS From stencils to stripes

    shades of palebrought to

    you by

    Hello Summer!stunning homes that let the sunshine in

    Green dayStransForm your space into a lush sanctuary

    issue 15 2014/2015 R25 INCL. VAT WWW.PLASCONSPACES.CO.ZA

    FROM ARTISANAL ROASTERS TO COOL CAFS, SOUTH AFRICAS THIRST FOR

    COFFEE CANNOT BEQUENCHED

    TEXT LISA VAN ASWEGEN

    PHO

    TOG

    RA

    PH: S

    EAN

    CA

    LITZ

    ; STY

    LIN

    G: K

    ATE

    BO

    SWEL

    L

    COFFEE SUPPLEMENT

    HOUSEANDLEISURE.CO.ZA HL JULY 2014 1 25

    INTERIORS AND LIFESTYLE WRITING Plascon Spaces magazine House&Leisure magazine: coffee supplement, new restaurant design features, food and wine news

    63

    I n s pI r I n g

    e a t er y

    62

    Colour me hungry

    The bold new

    hues of recently

    revamped Cape

    Town fine-dining

    restaurant

    La Mouette are

    sure to whet

    the appetite

    of even the most

    discerning diner.

    PhotograPh

    s Micky Hoyl

    e

    text lisa van

    aswegen

    Opposite: The entranc

    e hall welcomes dine

    rs with its

    striking peacock blue

    (suggested Plascon c

    olour Pristine

    Blue B4-A1-1) walls a

    nd original woodwor

    k. This page:

    The upstairs dining a

    rea remains a touch m

    ore modern

    with simpler chairs. T

    he bespoke rich red c

    olour on the

    walls creates an insta

    nt feeling of warmth

    .

    upper cutCarne SA, known for its excellent meat prepared in the pared-down Italian fashion has a new sibling: Carne Bistro on Kloof. When HL visited, chef-proprietor Giorgio Nava was in the kitchen serving quality cuts of meat in this more intimate venue. Locals are already loving the spider cut steak (wonderfully thin and tender) or tomohawk steak (rib attached), which come with perfect shoestring fries, zesty salsa verde and other sauces of your choice. While the menu is smaller than that of its big brother in Keerom Street, Carne Bistro still delivers in terms of flavour and variety, and is a must for meat-lovers. 153 Kloof St, Cape Town, 021-426-5566, carne-sa.com

    DELI-CIOUS A salvaged chefs jacket from Joburgs old Carlton Hotel inspired the journey that led chef-patronne Rachel Botes to open daytime eatery and deli, Carlton Caf in Menlo Park in Pretoria. Shes a master at seasonal, flavoursome combinations her southern fried chicken will have you licking your fingers all the way to a second helping. 71 13th St, Menlo Park, Pretoria, 012-460-7996, carltoncafe.co.za

    As if you needed a reason to indulge in chocolate, new Nova Chocohlate (from R40/100g slab) will have you salivating. Each slab of Belgian chocolate is made and packed by hand. Flavours range from espresso to crunchy peanut butter and chilli & olive. Visit novachocolate.co.za for stockists.

    foodie newsCOMPILED BY LISA VAN ASWEGEN

    SHELF LIFEAN IDYLLIC YEAR AT THE RENOWNED SILWOOD

    COOKERY SCHOOL IS PORTRAYED IN THIS CHARMINGLY PRESENTED BOOK BY ALICIA AND CARIANNE

    WILKINSON. WITH RECIPES SURROUNDED BY IMAGES OF THE SCHOOLS HISTORY AND HERITAGE, AND NOT TO MENTION THE STUNNING SETTING, A YEAR AT SILWOOD

    (R450, QUIVERTREE PUBLICATIONS) IS A KEEPSAKE AND UTTERLY COVETABLE. WHO KNOWS, IT MAY EVEN

    INSPIRE YOU TO PURSUE THAT DREAM AND LEARN TO COOK

    PROFESSIONALLY!

    LEISURE SPOTLIGHT

    108 HL NOVEMBER 2014 HOUSEANDLEISURE.CO.ZA

    PHOTO

    GRAPH

    S: COURTE

    SY O

    F INHOUSE

    BRAND ARCHITEC

    TS, R

    IAAN W

    EST, SUPP

    LIED

    JOZIS HOTTEST NEW DINING SPOT IS ONENINEONE AT THE RECENTLY REFURBISHED

    HYATT REGENCY A DECIDEDLY MODERN AND UPMARKET SETTING. 191 OXFORD RD,

    ROSEBANK, JOHANNESBURG, 011-280-1234, JOHANNESBURG.REGENCY.HYATT.COM

    HL_108_LEISURE_Spotlight.indd 2 2014/10/01 5:48 PM

    CHEERS TO BEERSStep into a, thankfully, modern Bavarian-inspired space at newly opened Brauhaus of Melville. Providing something a bit different for the Melville scene, it has blonde wooden stools and tables, quirky light fittings and a forest scene dominating one wall. Together with an impressive collection of beers local artisan brews and imported German numbers, too authentic Deutsche sausages, eisbein and the like go down well. 7th St, Corner 3rd Ave, Melville, Johannesburg, 011-482-4219, brauhaus-melville.co.za

    DRAM GOOD TIME Whether youre a whisky purist or a newbie, youll learn a thing or two at Joburgs FNB Whisky Live Festival, held at the Sandton Convention Centre from 1214 November 2014. For more information visit whiskylivefestival.co.za, @whiskyliveSA

    WIN ONE OF TWO DOUBLE TICKETS TO JHB WHISKY LIVE on 12 November, valued at R195/ticket. Youll also receive a complimentary tasting glass; a 2015 SA Whisky Handbook; a bottle of spring water, tasting vouchers and 10 per cent off

    purchases made at the Whisky Shop.

    what to drink COMPILED BY LISA VAN ASWEGEN PHOTOGRAPHS SUPPLIED

    Grappa Vendemmia Tardiva (R320), produced by Distilleria Bottega, has a golden hue derived from its ageing in oak barrels for six months,

    making it markedly individual not only in look but also in taste with its spicy, woody flavour.

    TROPICAL MANGO COFFEE

    PLACE ICE CUBES IN A GLASS, ADD

    MANGO JUICE. PREPARE A

    25ML CAPSULE OF NESPRESSO

    RISTRETTO AND ADD TO THE GLASS. POUR MILK INTO THE

    AEROCCINO OR USE THE STEAM PIPE OF YOUR NESPRESSO MACHINE,

    AND PRESS THE COLD

    MILK FROTH BUTTON. POUR

    THE MILK FROTH ON TOP OF THE GLASS. GARNISH WITH A CHOCOLATE-

    COVERED WAFER.

    tea partyBrand new to SA, Chaplon Tea (R195 for a 190g tin) will have tea drinkers swooning over its charming packaging and delicious

    contents. Sustainably grown on its own Sri Lankan tea plantation, Chaplon Tea

    comes in a variety of flavours, enjoyed hot or cold. A favourite for this summer is the

    Full Moon green and herbal tea with lemon grass and cornflowers.

    LEISURE THIRST QUENCHER

    1 12 HL NOVEMBER 2014 HOUSEANDLEISURE.CO.ZA

    FOR SUPP

    LIER

    S DET

    AILS SE

    E TH

    E ST

    OCKISTS

    PAGEwater, tasting vouchers and 10 per cent off

    Grappa Vendemmia Tardiva (R320), produced by Distilleria Bottega, has a golden hue derived from its ageing in oak barrels for six months,

    making it markedly individual not only in look but also in taste with its spicy, woody flavour.

    HL_112_LEISURE_ThirstQuencher.indd 2 2014/10/02 5:30 AM

    belle of the bayA welcome new addition to

    Camps Bay is La Belle Bistro & Bakery. The charming spot is filled with warm

    wood, quirky wall clocks, chalkboard menus and, best

    of all, counters groaning under exquisite baked

    goods. Breakfast is heavenly: the eggs Benedict gets a special mention. Lunch

    can be simple, with fresh salads and sandwiches,

    while dinner gives way to more robust choices of fillet with chips and barnaise, burgers or tuna steak. 21

    The Promenade, Victoria Rd, Camps Bay, Cape Town, 021-437-1278,

    labellecampsbay.co.za

    VIVE LA FRANCE!Joburg has welcomed a new unashamedly French spot: A la Bouffe offers full-on French fare: pastries and eggs Florentine for breakfast; French onion soup, quiche lorraine and moules marinire for lunch; while dinner ups the ante with bouillabaisse and authentic rouille, coq au vin and rabbit in mustard sauce. 32 Seventh St, Linden, Joburg, 011-888-8004, alabouffe.co.za

    foodie newsCOMPILED BY LISA VAN ASWEGEN PHOTOGRAPHS SUPPLIED

    SHELF LIFECHEF MARLENE VAN DER WESTHUIZEN

    TRANSPORTS US TO THE FRENCH COUNTRYSIDE AS SHE CELEBRATES HER 50TH COOKING CLASS IN THE MEDIEVAL

    VILLAGE OF CHARROUX. SECRETS OF A FRENCH COOKING CLASS (R450,

    BOOKSTORM) HAS 80 NEW RECIPES, AND IS FILLED WITH TIPS ON MARKET SHOPPING, BUYING ANTIQUES AND SERVING DELICIOUS

    FARE TO FRIENDS AND FAMILY.

    Long-time Durban favourite Sprigs Food Shop has recently opened a deli counter. After your next breakfast stop, pick up cheese, mezze, home-made pies, pesto and mayonnaise. Dessert is also solved with just-baked cakes and tarts. Fields Shopping Centre, Old Main Rd, Kloof,

    Durban, 031-764-6031. sprigs.co.za

    CHOCOHOLICFood Lovers Market has extended offerings from Waitrose with the Seriously chocolate range (R29,99 each). The Seriously Rich Dark

    Chocolate bar boasts a 65 per cent cocoa content, while the Seriously Creamy Milk Chocolate