What's Happening in Durban May/June

Bellevue Market
Friday 27 May
For beautiful food, craft beer, wine and shopping
Venue : 5 Bellevue Road Kloof – behind Delcairn Shopping Centre
Zakifo Music Festival
Friday and Saturday 27 – 28 May
2 days, 3 stages, 13 international acts and 26 South African acts
Venue : Natal Command Durban Beachfront
Tickets available from Webtickets
Sky Grand Prix of Aerobatics
Saturday 28 May
Venue : Greyville Racecourse
Tickets from Computicket
Land Rover Polocrosse High Goal
Friday to Sunday 27 – 29 May
Fast paced equestrian action with the country’s top polocrosse players. There are 8 teams competing for the top spot – 4 men’s and 4 ladies teams. There will be a number of vendors on the outskirts, jumping castles for the kids and evening entertainment.
Venue : Shongweni Club
First Thursdays at The Commune
Thursday 2 June
Venue : The Commune 39 Station Drive
Presenting “WOEBOTS” by Amelia Smith
Kraft Eyewear, Michelle Robyn Jewellery, Christy-Ann Jewellery and Jane Sews will also be open for late night shopping.
Homemade lemonade and good vibes
Langarm Dans
Friday 3 June
Lekker langarm dans with the Willie Erasmus Orkes.
Venue : Kloof Town Hall
Tickets are R70 and can be booked by phoning 083 294 1546
Time : 8pm – 12pm and kids are welcome
TOPS at SPAR Wine Show
Thursday to Saturday 2 – 4 June
Venue : Sibaya Casino
Tickets are available from iTickets or at the door
2 – 3 June 5pm – 9pm
4 June 12pm – 9pm
CURRO HCA Winter Fair
Saturday 4 June
Venue : Curro HCA School Inanda Road in Hillcrest
I Heart Market
Saturday 4 June
Venue : Moses Mabhida Stadium lawns
Lots to eat, drink and buy


Great Gatsby National Polo Event
Sunday  5 June
Venue : Shongweni Club
Tickets are available from iTickets
Spar Women’s Race
Sunday 5 June
Venue : Growthpoint Kings Park stadium outer fields
10km 8am
5km 9:30am
EFT online entries are closed
Credit card online entries close 28 May
Entries will be accepted at registration (subject to the 18000 limit not having been reached). Payment options are : cash, credit card and debit card (no cheques).
Registration is at Berea Rovers 73 Jacko Jackson Drive, Durban 2 – 4 June
5km R90
10km licensed entrant R90


10km non-licensed entrant R100 (R90 + R10 temp license fee)

My Coffee Tastes Like Rubber - WHAT?!

Have you heard coffee being described as chocolate or hazelnut?  Did you know that there is a coffee flavour wheel to help discern the flavour notes of a particular coffee? Many of you probably think that this is crazy – then again you are probably drinking instant!
The SCAA’s (Speciality Coffee Association of America) flavour wheel has been used for 21 years and recently after 3 years of research a new flavour wheel has been released.
The old wheel :
The new wheel:
The flavour wheel consists of coffee terms based on sensory science and it is the standard that cuppers use to describe the coffee that they buy or sell.
Coffee cupping, orcoffee tasting, is the practice of observing the tastes and aromas of brewedcoffee.It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically thebody(the texture or mouthfeel, such asoiliness),sweetness, acidity(a sharp and tangy feeling, like when biting into anorange),flavour(the characters in the cup), and aftertaste. Sincecoffee beansembody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin. Wikipedia
Instead of attending a wine tasting evening why don’t you do something different this year and attend a coffee cupping, I am definitely going to do it!
I’m sure there must be quite a few places that offer coffee cupping but these are the three that I have discovered (thank you Google).
Colombo Coffee & Tea
369 Magwaza Maphalala (Gale Street)
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Bean There Coffee Roastery
44 Stanley Avenue, Milpark
Cape Town
Bean There Coffee Roastery
58 Wale Street

Beaver Creek Coffee Estate

Welcome to 2016 and what a better way to start the year than writing about coffee - after all I do Run On Coffee!
On Monday 28 December we set off for a very pleasant drive down the South Coast to Port Edward and the Beaver Creek Coffee Estate. It was a typical hot and humid Kwazulu-Natal day and the car air conditioner was on full. We kept the speedo cruise set at 120km and were very glad we did as the metro police were out in full force and we saw many cars pulled over for speeding. It took us about 2 hours to reach the estate which was very well sign posted when we reached Port Edward.
Wow was the estate busy! Lots of people in the shop and a waiting list for tables in the restaurant. Neil and I were going to do the Crop to Cup tour at 12pm so we decided to get a table and order lunch. We ordered our toasted sandwiches and because they were so busy we ended up taking our sandwiches with us on the tour. Our two teenagers stayed in the restaurant to eat and wait for us to finish.
The tour was led by Ed Cummings who bought the estate and started growing coffee. The estate was originally a banana plantation but the growing of bananas had moved out of KZN to Mpumalanga. He wondered what they should grow and discovered that coffee would be very successful. They didn’t just decide to plant coffee but process, roast and package as well.
Ed Cummings
Coffee trees have staggered ripening so it is a very labour intensive business. The flowers smell like jasmine and the trees need to be checked regularly for rust and bugs. One of the coffee strains they currently grow is the F6 strain of Arabica, a prolific bearer developed in Zimbabwe. The estate produces 1 – 1 ½ tonnes per hectare of coffee. Just about every country in the tropics produces coffee except South Africa.
Green coffee cherries
Green coffee beans
South Africa imports a lot of coffee, in fact we can import it for cheaper that we can produce it. Beaver Creek also imports coffee and that is packaged under its RedBerry label. They also make coffee capsules but these are packaged in Cape Town as coffee capsules need specialised equipment. Capsules contain 5g of ground coffee with a very even ground size. When making coffee like cappuccinos etc the usual grams of coffee used is 8 – 10 grams.
Green coffee cherries stay on the trees for 6 months and stay red for about a week. The cherries can only be picked when they are red. If they go brown they are left on the tree. Only the red cherries can go through the pulper. The coffee cherries are pulped and then fermented for a day or two. They are then rinsed 6 times and placed on the sun dryer. They are also dried with a mechanised dryer for a night or two. The green beans are then placed in breathable sacks for 6 months to a year before roasting. Green beans can stand around for 10 years. Green bean is what coffee is called before roasting. The older the green beans are the more mellow the coffee becomes. Beaver Creek Coffee Estate’s 2014 crop ran out at the end of November and they are currently using the 2015 crop.
The pulper can pulp 3 tonnes of coffee cherries per day. 1 tonne of cherries makes 100kg of usable coffee. They have a 20kg roaster but prefer to roast 15kg at a time. A light roast tastes very different to a dark roast of the same bean. The coffee is tipped out at 200C (starts at 140C) and it takes 13 mins for a medium roast and 14 mins for a dark roast. A light roasted coffee has a higher acidity and if that were used to make an espresso it would be far too bitter.
Pulper and fermenter


Machinery for drying


There are four grinds of coffee :
Coarse – Percolator
Medium – Filter/Plunger
Fine – Espresso
Ultra Fine – Turkish/Greek
After the very informative tour we tried their different coffees and then had to decide which beans we would buy to take home with us. We decided on F6 Estate Reserve, Black Rhino Malawi – Nantipwilli AA and RedBerry Indonesian Mahndeling.
Beaver Creek coffee to try
Entrance to the shop and the Espresso bar


Beaver Creek beans


2015 Cafe Society winner region : South
The Crop to Cup tour costs R45 and you get to try all the coffee (bottomless) so you might want to miss out on your morning cuppa. There are three tours a day – 10am, 12pm and 2pm. It is advisable to book in advance.
Beaver Creek Coffee Estate
Open daily from 8am to 4pm
Izingolweni Road
Port Edward
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Love coffee? Then you must make a trip out to this coffee estate. Don’t be sad if you cannot get there as you can purchase Beaver Creek coffee from their online store.

Lola's Bistro

Lola's Bistro

I was very privileged to be invited along with another 9 bloggers to Lola’s Bistro last Monday night (30/11). Lola’s Bistro is situated at the Quarters Hotel Florida Road in Durban and from what I have seen mentioned on social media it is getting rave reviews. 
The bistro is owned and run by the food passionate Lisa Morel. Before the bistro Lisa owned and ran the very popular Lola’s Coffee Shop which she had to close when the owners of the premises she rented decided to open their own coffee shop. Instead of re-opening the coffee shop again in a different premises Lisa decided to stretch herself by moving into the realm of fine dining. Helping her make her new dream is the talented Chef Mitch Clark who has worked in Gordon Ramsay’s as well as other great chef’s kitchens.
Lola’s Bistro has a wonderful courtyard area to sit in, a beautifully decorated bar and a room that reminds me of a glass hot house for flowers (don’t worry it is air conditioned). On the night we were there the room had been hired out for a private function.
Beautiful decor
 Well it is time to get on with the important part of this blog post – the food! Oh the food!
We had a chance to look at the fabulous menu while we had our welcoming drinks and there was lots of chatter about the Smokey Bacon Soup topped with shaved biltong. Everyone was thrilled when our first taster portion of the menu for the evening was this soup and it tasted just as amazing as it sounded. Lots of oohs and aahs from the table.
What a divine soup
 Next up to taste was Seared Tuna with sesame seed crust served with deep fried wasabi mash balls and coriander pesto. Wonderful tuna and the wasabi mash balls were a delicious surprise.
Tuna and Wasabi Mash balls
Then we had Chicken Breast wrapped in bacon and served with butternut pieces and deep fried zucchini noodles. The chicken breast was soft and succulent with the bacon providing an extra taste sensation – as bacon always does.
Succulent chicken breast
The last part of the taster menu for the evening and known as The Grand Finale on the menu is of course dessert. This was the difficult part as a table was set up with various desserts and we could choose which ones we would like to try. Rich Chocolate Bomb Lava Cake, A Light Crème Brulee with an espresso kick, Peanut Butter Shortbread Balls with a creamy salted caramel ice cream and a Panna Cotta.
Choices, choices. I decided on the Rich Chocolate Bomb Lava Cake and the Light Crème Brulee. Oh my, oh my they were so amazing! I especially loved the crème brulee with the espresso kick and the chocolate bomb came in a close second. I also had a taste of the Panna Cotta and it was smooth and creamy with a refreshing vanilla flavour.
Oozy chocolate that tasted as good as it looks
Creme Brulee with coffee - yes please!
Thank you Lisa Morel for a delicious evening and I can’t wait to visit again for more divine food.
Lisa is very happy to help creative entrepreneurs. So if you have a small business, speak to her about setting up in a section of her courtyard.
Lola's Bistro 
Quarters Hotel 
101 Florida Road
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