We are very excited to introduce our new menu available from 1st March. We have listened to your feedback and enhanced the Menu with new must haves such as our Croque-Mademoiselle, Beef & Chicken Prego rolls, Healthy Wraps and new French Fries as sides. We also have a lovely fresh Salmon Salad. For the Kids we have a cute Kiddies Menu. New on our Coffee menu are items such as our Turmeric or Matcha Latte. As always all items are prepared to order.
Open from 6:30 for take-away coffee, 7 days a week.
Breakfast served from 6:30 to 11:30.
Lunch served from 11:30.
Sweet Treats such as our “Cake of the day” served all day.
Beans and Blends
Open for take-away coffee, croissants and more at 6:30 am everyday.
Breakfast, Lunch & Sweet Treats
Breakfast served from 6:30 to 11:30. Lunch served from 11:30. Sweet Treats such as our “Cake of the day” served all day.
Not all bread is created equal. You don’t need to be a baker, a foodie or even fully awake to notice that tearing into crusty, freshly-baked loaf is a lot nicer than the supermarket sliced variety – but beyond that, things can get confusing.
‘Artisan’, for example…
It’s a term you see a lot in the food world these days, along with ‘craft’, ‘fresh’ and the vaguest of all, ‘real’. They’re usually used to signify care, expertise and quality of ingredients, but currently there are no official restrictions on who can use these terms; so it’s always worth finding out the story behind the label.
At The Landing we use the word ‘artisan’ to sum up just how much attention is given to our products; the long, traditional processes that are used and the way we closely monitor every single handmade loaf, like protective parents, to make sure we serve them beautifully. In short, it’s very well-bred bread.
What about flavour?
Of course, there’s no point in toiling away at traditional methods if the result has less taste than an Elton John costume convention. But whatever you call them, the truth is that artisanal techniques really do lead to more delicious bread.
As with so many things, the key to a great loaf is patience. Most mass-produced bread in SA (80 per cent) is made with the Chorleywood Process, which uses chemicals and high-energy mixers to speed up fermentation. The result is, as you might expect, pretty unremarkable bread – and lots of it.
By contrast, a long fermentation process gives dough up to 24 hours to develop, allowing the natural enzymes to react with the flour in their own time for a much more robust flavour and texture.
What is it that makes a loaf of bread an artisan loaf?
It’s an interesting question, especially to us here at The Landing.
When you talk about artisan bread you’re talking about bread made by an artisan – someone skilled in the craft of bread making. It’s not about how rustic the loaf looks or how uneven the crumb, although these are attractive qualities that indicate the changing nature of bread from day to day.
It’s not even about how hands-on the process is, as there are very few artisan bakers who have not embraced the time and energy-saving potential of technology. At one end you have bakeries that rely on a dough mixer to mix and knead the dough to those that are entirely automated.
We believe that what fundamentally makes an artisan bread ‘artisan’ is integrity. It’s about making choices about how the bread is made, from the type of flour you use to the length of the fermentation process (breads at The Landing use a longer fermentation that develops a unique flavour). And without question, artisan bread is made using a natural starter, made with flour, water and salt, and is baked on the hearth – even if it is a hearthstone in a modern deck oven.
You might not know…
Artisan bread is actually easier to digest, because the enzymes have had time to begin breaking down the gluten in the flour while fermenting. And you can take time to savour it too – as a rule of thumb, the longer the production process, the longer its shelf life will be.
But whatever you call it, whether you buy it from a market, a bakery or even make it yourself, there’s no doubt that slow and steady wins the baking race.
Stop any person in the street and ask them to choose an odd number between 1 and 10. More often not, they will say the number 7.
For ‘lucky 7’ is the world’s favourite number. There are seven days of the week, seven colours of the rainbow, seven notes on a musical scale, seven seas and seven continents.
Snow White ran off to live with seven dwarves, there were seven brides for seven brothers, Shakespeare described the seven ages of man, Sinbad the Sailor had seven voyages. And when Ian Fleming was looking for a code for James Bond, he didn’t go for 006 or 008. Only 007 had the right ring.
This week, a poll of 30,000 people confirmed that 7 is overwhelmingly our favourite number — with 3 in second place. A remarkable ten per cent of those surveyed gave 7 — from the infinite choice of numbers available — as their lucky number.
But why do we prefer some numbers to others? What is so special about 7? And how can something as dry as a number generate such strong emotions?
Our fascination with certain numbers goes back to the dawn of recorded history. For the Ancient Babylonians the most meaningful number was 60. They based their mathematics and calendar around it — and we, many centuries later, have inherited their system. That’s why an hour has 60 minutes, and a minute 60 seconds.
In Ancient Egypt, 12 was considered special. In Egyptian mythology there were 12 realms of the dead. Indeed, 12 crops up throughout history — inches to a foot, pennies to a shilling, months of the year, the number of apostles. A day is split into two cycles of 12 hours.
There are sensible reasons to venerate 60 and 12. Both divide neatly into halves, quarter and thirds, making them ideal units of currency and measurement. But that doesn’t explain why humans are still so hung up on 7 — a prime number that cannot neatly be divided by anything other than itself and number
Mathematician Alex Bellos, who carried out the survey as part of research for his book on maths, Alex Through The Looking Glass, says an emotional attachment to numbers — and 7 in particularly — is surprisingly common.
‘When I give talks about maths and ask the audience if they have a favourite number, half stick up their hands,’ he says. ‘I suppose we are all a little bit obsessive compulsive. It’s comforting to have a favourite number.’
Favourite numbers are usually linked to birthdays, anniversaries or house numbers. But some people have the strangest reasons. When asked why she voted for 7 in the poll, one woman said: ‘It is a bit awkward; it can’t be equally divided and won’t bend to the rules so easily.’
Bellos argues that some numbers are inherently more appealing than others. Small numbers tend to be more popular than large ones, for example.
We are most familiar with the numbers 1 to 10, and tend to pick our favourites from those. Most people see odd numbers as more exotic than even ones.
‘Our brains see numbers and want to try to split them in two,’ says Bellos. ‘They can’t do that with odd numbers so people feel their “personalities” are different and more appealing.’
We also seem to be attracted to prime numbers. Again, the fact that we can’t divide them cleanly makes them more distinctive. So when looking for a favourite number, that makes 3, 5 and 7 the most likely candidates.
But Bellos’s survey also revealed people don’t like numbers ending in 5. We are so used to rounding up numbers to the nearest multiple of 10 that numbers finishing in 5 seem oddly unsatisfactory.
That knocks 5 out the running, and three — the second favourite — misses out on first place, possibly because it is just too mundane. After all, we see groups of 3 everywhere we look: traffic lights with 3 colours, sets of knives, forks and spoons, 3 hands on a clock, 3 meals a day. So the less common 7, then, takes the crown.
If you don’t believe our brains behave as predictably as this, try this mind-reading test on a family member or friend.
Ask them to think of a two-digit number less than 50. Tell them both the digits must be odd and different. Say that they can’t have 11 but could have 13. When psychologists tried this in experiments, more than a third chose 37.
The trick works because there are actually only eight numbers someone is allowed to choose from — 13, 15, 17, 19, 31, 35, 37 and 39. And by mentioning the number 13 in the preamble, you put them off that one.
But time after time, despite having 7 combinations of numbers to choose from, the lure of 7 combined with the second favourite number 3 draws people to choose 37. It’s a prime number and the most ‘exotic’.
And what about the numbers we don’t like? In Alex Bellos’s poll, people could nominate any whole number they liked. The lowest number that had no nominations was 110.
Bellos is unsure why. However, his research has shown people aren’t as keen on numbers ending in 0 — perhaps because we are so used to seeing numbers rounded to the nearest 10 and so it loses its distinctiveness.
If numbers can be attractive, can they also be funny? Are there people for whom 88 brings a wry smile, but who’d never laugh at 50?
Joseph Heller, author of the war satire Catch-22 spent ages discussing numbers with his agent before deciding that 22 was funnier than 11 or 14.
Douglas Adams, the creator of A Hitchhiker’s Guide To The Galaxy, said he chose 42 as the answer to the ‘ultimate question of life, the universe and everything’ because it was an ‘ordinary, smallish number’. He was right. The joke works because the answer — worked out by the most powerful computer in existence over seven-and-a-half-million years —is a crushing anti-climax.
Alex Bellos’s poll only asked people for their favourite number. But if it had asked for the number they hate, the answer would inevitably have been 13. The fear of 13 — or Triskaidekaphobia — is so widespread that one in ten people are thought to suffer from it.
Many large hotels go straight from the 12th to the 14th floor. No one knows why 13 is thought to be unlucky, but there are many theories. One is that it represents Judas Iscariot, the 13th apostle, who betrayed Jesus at the Last Supper.
Another is that it comes from Norse lore, where evil was introduced to the world by the mischievous god Loki at a party in Valhalla, the home of the gods. According to the legend, he was the 13th guest to arrive.
The grip of 13 is so great that the risk of having a road accident goes up on Friday the 13th. Not because the day is unlucky, but because superstitious drivers tended to be more anxious — and so more accident prone.
Getting hung up about numbers can also reduce your odds of winning a fortune. People who pick ‘lucky’ numbers such as 3 and 7 are just as likely to win the lottery as people who pick numbers out of the hat. But if they hit the jackpot, they have to split the cash with more winners.
That’s what happened on November 14, 1995, when 133 tickets shared the £16 million prize — each winner got just £120,000. The winning numbers were 7, 17, 23, 32, 38, 42 and 48 — all popular numbers with players.
There are some occasions when 7 is not so lucky after all.
Comment: Hopefully things will go relatively smoothly at The Landing…
When searching for a new home, buyers usually consider the usual suspects: square footage, number of bedrooms, amount of sunlight.
Vanessa Pappas had another factor in mind as well: coffee shop proximity.
When Pappas and partner C.C. Hirsch recently closed on a three-bedroom property in Windsor Terrace, Brooklyn, it didn’t hurt that her favorite macchiato place was only a half-block away.
“Coffee is important,” says Pappas, 36, global head of audience development for YouTube. “It’s our daily ritual, and we always go to see our friends who work there. It makes us feel like part of the neighborhood.”
It turns out that easy access to quality java has broader implications. Call it the Starbucks Effect: Proximity to a local coffee shop has a very real, and positive, effect on home values, new data shows.
“We looked for certain markers for where homes appreciated faster than others,” says Stan Humphries, chief economist at real estate marketplace Zillow and co-author (with chief executive Spencer Rascoff) of the book The New Rules of Real Estate.
“Coffee houses emerged early on as a big predictor of future home value. Within a quarter mile, close enough to smell the coffee brewing, that ring appreciates faster than rings further out,” Humphries says.
How much faster? Over 17 years tabulated by Zillow, homes adjacent to the local Starbucks almost doubled in value, up by 96%. Those further out appreciated by 65% over the same period.
And apparently not all coffee shops are created equal. Zillow researchers compared homes near Starbucks locations to those near Dunkin Donuts.
Dunkin Donuts-adjacent properties also outperformed the wider market, rising 80% over 17 years, but they lagged those in the shadow of Starbucks.
Humphries’ discovery: Within the first few years of opening, Starbucks locations are actively helping local home values. After that, the outperformance of the broader market tends to diminish.
Of course, there is a chicken-or-egg question here: Are coffee shops causing a boost in home values, or are the popular chains merely locating in promising neighborhoods that are already on the upswing?
Did you know? The Landing will open at 6:30 am, every day of the week?
Our team will be on the ready for those early morning take-away orders. Whether you are out on your daily walk, run, cycle, or leaving early to work, stop-in for a freshly prepared Cappuccino, Hot Chocolate or a light breakfast to kick-start your busy day.
Our Deli area will have freshly baked breads available every morning. Our baguettes prepared the real French way are sure to be a hit.
For those wanting to sit-in, enjoy the fresh morning air relaxing on our covered patio or in our garden seating area, or at our window seating and enjoy watching the World pass by.
The Landing trading hours are 06:30 to 16:30, Monday to Saturday. 06:30 to 14:00, Sunday.
The Landing coffee shop is excited to announce we will open at the end of October, or as near as. We are very excited to welcome the community of Dunvegan and surrounds to what will be your coffee shop and which we will make you proud of.
You can start to follow us on these social and review sites:
SA Open Golf 2018 at Glendower near The Landing coffee shop in Dunvegan
The whole team here at The Landing Coffee shop in Dunvegan are very excited that The BMW SA Open will take place at Glendower Golf Course from the 11 – 14 January 2018. We are hoping one or two of the professional golfers might pop in for a coffee shot.
Last year, the SA Open Golf tournament set a historic precedent as former world number one, Rory McIlroy, graced the stage. The tournament ended in a thrilling play-off with McIlroy being beaten by South African Graeme Storm.
The 107th instalment of the world’s second oldest Open promises to ignite the Glendower Fairways once again. With the field led by our Player Ambassador and host, Ernie Els, fans can expect to see the strongest contingent of South African golfers complied in recent history – we expect the trophy to return to home soil.
The area of Dunvegan that overlooks the Glendower Golf course and SA Open Golf will be sure to have a lot of activity going on.
If you are looking for a great spot before or on the way to the golf tournament for breakfast or lunch, pop into The Landing coffee shop on the corner of Linksfield and Dunvegan avenue and give it a try. The Landing is open from 6:30 am 7 days a week as normal during the Golf Tournament.
The 2018 SA Open Golf Tournament at Glendower Golf Course Ticket Sales go live on TicketPros.co.za in November 2017.
Enjoy watching the SA Open Golf either at the tournament itself or on your Television.
This is our final article on what makes a great coffee. If you have missed our various posts on this topic you can start your reading journey here, What makes a great coffee, Part 1…
Ok, so we have covered what goes into the coffee making process and that it is not just the coffee itself but also the environment you are drinking the coffee in that contributes to an amazing coffee drinking experience.
What would a coffee be without a little treat? A coffee would just not be the same if you were not using the coffee to help wash down that last swallow of a piece of carrot cake or English scone. It might be a biscuit that was served with the coffee or the breakfast or lunch you ordered. Whatever your food fancy may be, a coffee experience is just not the same if not shared with a great tasting treat.
Most good coffee shops will have on their menu a range of freshly prepared cakes of the day, croissants and other pastries to sample.
So lets admit it…
After all of these articles talking about what makes a great coffee, a lot of us absolutely love our coffee, but often the reason for visiting our favourite coffee shop is not for the coffee, it is for that soft, moist, sweet and mouth watering, decadent large slice of that amazing cake of the day!
Adults who drank four cups of coffee a day had a 64% lower risk of dying during a new 10-year Spanish study, compared to those who rarely or never drank the beverage. The link between coffee and reduced mortality risk was strongest for people over 45, the authors say, suggesting that the drink’s protective elements are even more important in older age.
The new research, presented Sunday at the European Society of Cardiology Congress in Barcelona, has not yet been published in a peer-reviewed medical journal. Previous studies have suggested that coffee consumption reduces the risk of early death from all causes, but this provided some additional insights into how coffee might affect people of different ages.
For the study, researchers analyzed health data and food-frequency questionnaires from nearly 20,000 Spanish university graduates who were involved in a long-term research project and followed for an average of 10 years.
Those who drank the most coffee (four or more cups a day) were 64% less likely to die during the study than those who drank the least (seldom or never) coffee. Overall, every two cups of coffee people consumed per day was associated with a 22% lower risk of death over 10 years.
That association remained even when the researchers controlled for factors including gender, smoking status, and whether the coffee drinkers added sugar to their coffee.
When the researchers looked at different age groups, they also found that the benefits were largely confined to older participants: For adults who were at least 45 when the study began, every two cups of coffee per day was associated with a 30% lower risk of dying over the next 10 years. In those younger than 45, there was no significant effect in either lowering or increasing mortality.
The study could not prove a cause-and-effect relationship between coffee consumption and mortality rates. Lead author Dr. Adela Navarro, a cardiologist at Hospital de Navarra in Pamplona, Spain, says the results do, however, suggest that coffee may have a stronger protective effect among older adults. Drinking four cups of coffee a day “can be part of a healthy diet in healthy people,” she says. That endorsement echoes a similar conclusion published in Food and Chemical Toxicology earlier this year, which found that up to 400 milligrams of caffeine a day (about four 8-ounce cups of coffee) is safe for most people.
Two studies published in the Annals of Internal Medicine in July also found that regular coffee consumption was associated with a reduced risk of death—one in a U.S. population that included African-American, Japanese-Americans, Latino, and white participants, and one in a European population spanning 10 countries.
What components in coffee could be contributing to longevity in older people? “Besides caffeine, coffee contains several bioactive compounds with potential beneficial properties,” Navarro said Sunday during her presentation—including compounds that are known to fight inflammation, a common contributor to age-related health problems. And because of coffee’s popularity around the world, she added, “even a small health effect could have important public health consequences.”