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C O M P L I M E N TA R Y M A G A Z I N E SEP / OCT 2020 VOL50
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RUM
DISTILLING IN SA
I HAD A BEER
IN AFRICA!
FAITH IN SA WINE IF YOU LIKE
WIN!
PIÑA COLADA ...
OF A COPYWITH IN TAPAS
THE PERFECT SERVE
Sep | oct 2020|50
KNOW YOUR PLASTIC RECYCLING NUMBERS
OML LIAM T
TASTING:
BLANCO, SPICED, DARK AND AGED RUM
CONTEMPORARY COUTURE: TSHEPO JEANS & DAVID TLALE
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F RO M T H E E D I TO R
cheers TOPS at SPAR Group Advertising & Promotions Manager – Liquor Jess Nicholson Group Advertising Controller – Liquor Nicole Annandale
MOOD INDIGO
N
ina Simone had the ability to encapsulate a mood and with words, notes and rhythm give expression and life to it. It’s why her song Mississippi Goddam became an anthem of the American Civil Rights movement in the early 1960s – and it was entirely appropriate because she sang: “Alabama’s gotten me so upset; Tennessee made me lose my rest ...Can’t you see it, Can’t you feel it, It’s all in the air, I can’t stand the pressure much longer, Somebody say a prayer”. But she was best known for 1987’s My Baby Just Cares For Me when it hit the charts after being used in a Chanel No. 5 perfume commercial – having first been recorded in 1958! It touched a chord and people responded to it. Similarly, the lyrics of Mood Indigo seem to capture the lockdown zeitgeist for some...“You ain’t never been blue, no, no, no; You ain’t never been blue – Till you’ve had that mood indigo. That feeling goes stealing right down to my shoes, While I just sit here and sigh, Go along blues...” Who among us hasn’t had a moment or two of feeling blue over the past few months? It was interesting for me to read that a University of British Columbia study into states of mind during the coronavirus pandemic found that older folks were more positive about life. The research study, published in The Journal of Gerontology, found that the older you are, the better you are at coping with the stresses attached to coronavirus: the worries about the economy, personal finances, employment, family and relationships.
Nearly 800 adults between the ages of 18 and 91 kept a diary about their emotions and feelings, noting what stressed them out and rating their moods – happy, sad, calm, angry, lonely, confident etc. After crunching the data, it noted that younger and middle-aged folks prioritised their career goals, finances and emotional well-being. Older adults noted less conflict with family and found that being out in nature, longdistance socialising and monitoring friends on social networks improved their positivity. Much of this could be attributed to the fact that older people didn’t need to worry about careers and the attendant changes that their younger compatriots had. Working from home and home schooling of children were not factors and with many of them retirees, the financial stress wasn’t as great. “Older adults rated themselves as having less control over their stressors, but reported higher levels of coping efficacy, compared to younger adults.” The study went on to note: “They also tend to focus more on how they react to situations, rather than trying to gain control over them.” In no way is this one study reflective of the broader population, but it’s interesting nonetheless. Doesn’t it all come down to having experience and wisdom gained over the years? A knowledge and appreciation for the fact that this too shall pass?
FIONA MCDONALD CHEERS EDITOR
cheersmag.co.za
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CheersMag
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INTEGRATED MEDIA Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Sub-Editor Gerrit Rautenbach Art Director Claire Horner studio@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Dee Griffin dee@integratedmedia.co.za Photography iStockphoto.com Contributors Gerrit Rautenbach, Emile Joubert, Clifford Roberts, Teresa Ulyate, Dee Griffin, Lucy Corne, Tshepang Molisana. Head Office Cape Town Tel: 021 685 0285 Address Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address PO Box 259, Rondebosch, 7701 Printing Novus Print Published by Integrated Media for TOPS at SPAR
DISCLAIMER The views expressed by the contributors and columnists do not necessarily represent the views of Cheers, Integrated Media, TOPS at SPAR and SPAR. COMPETITION TERMS AND CONDITIONS Competition submissions should reach us no later than 15th October 2020. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every three issues.
@CheersMag SEP/OCT 2020
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TASTE OF THE ISLANDS
The South African craft rum experience
contents
features
regulars
12 MYTHBUSTING
1
Missionary role in wine debunked
Enjoying the Blues
20 TASTING: RUM
4
The full spirit spectrum, light, dark, spiced and aged
Irish single malt whiskey released, Durbanville Hills pops a cork at international award and a new way of enjoying beer.
30 AFRICAN BREWS
FROM THE EDITOR
THE SCOOP
Angola, Namibia, Kenya, Mozambique – all have beers to celebrate
26 PERFECT SERVE
35 MZANSI’S FASHION MAGIC
40 HOT BITES
Local couture goes global 62 PET OR HDPE?
Returning & re-using plastic is the name of the game
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Sing a song of Piña Colada
Cape Malay Chicken Curry & a cocktail or two 42 BLOGSPOT
Firm favourites 46 NIBBLY BITS
Emile Joubert’s snack suggestions 54 WITH ROD & REEL
Planning a post-lockdown excursion 58 FACING UP TO IT
The science behind masks 65 TECHNO SAVVY
Tracing your roots, one generation at a time 68 EARS & EYES ON ENTERTAINMENT
The Secret Garden revamp, Semisonic and pages of intrigue
Check out Cheers magazine online
www.cheersmag.co.za
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WIN! A COPY OF TAPAS WITH LIAM TOMLIN
70 THINGAMAJIGS
Fun stuff you didn’t know you needed! 71 COMING UP IN ISSUE 51
Summertime aperitifs, cider and Christmas cheer(s) 72 LOOPDOP
Picture books and horses
SEP/OCT 2020
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THE SCOOP
CAN DO, WILL DO Convenience and ease of use is behind a host of great innovations. According to all appearances wine in cans – something which was unthinkable 10 or even five years ago – is more readily acceptable nowadays. The latest producer to offer canned wine is Perdeberg Wines. It’s taken a leap of faith and released three wines in 250ml slimline cans, all three are from their popular Soft Smooth Range – or SSR – which are fruit driven and easy drinking. The bold graphics of the SSR really stands out, especially since the letters are set against Perdeberg’s popular zebra print background. The wine is available in SSR red, white and rosé. Ready to enjoy at any occasion, any time and by anyone of legal drinking age, SSR is a great crossover wine style, neither completely semi-sweet nor dry. The result is an accessible, fruity, refreshing and exceedingly drinkable wine – and it can be carted along on picnics, hikes, camping trips. Basically anywhere ... and no corkscrew or opener is required. But responsible drinking is recommended, as always. “We want to offer wine drinkers the opportunity to enjoy their favourite wine blend any way they prefer – accommodating hassle-free wine enjoyment without the fuss surrounding glass bottles. It brings an exciting element and new era of wine enjoyment to consumers,” said Chantelle Boucher, Perdeberg marketing manager. From a sustainability perspective, canned wine is a bonus. Aluminium cans have a smaller carbon footprint than glass bottles, with 68% recycled content and not needing paper or water for labelling. The serving size of 250ml also promotes reduced consumption and more responsible drinking. Additionally, the Perdeberg SSR Red contains no animal byproducts and is therefore suitable for vegans and vegetarians.
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A SACRED OBJECT Whisky lovers are used to seeing Scottish single malts – but Irish examples are rare. Which is one of the reasons that the introduction mid-year of the Sexton Irish Single Malt was greeted with enthusiasm ... even if consumers were unable to buy it initially! The one point of difference and of interest in Sexton which is immediately obvious is the bottle: it comes packaged in a distinctive, dark hexagonal bottle. Made with 100% Irish malted barley, distilled in copper pot stills and exclusively matured in handselected Oloroso sherry casks, the Sexton achieves superb balance between rich dried fruits and toasty oak notes to offer a smooth finish. Like most Irish whiskeys it’s also triple-distilled, further contributing to the liquid’s smooth approachability and memorable character. “Single malts are notoriously inaccessible because of their heavily oaky notes,” said Truman & Orange owner Rowan Leibbrandt. “Sexton is a single malt that’s typically Irish in smoothness and approachability, while the sherry cask maturation balances the oak notes typical of a single malt. It’s infinitely drinkable without losing the complexity of a single malt.” The Sexton is made with a respect for tradition and a passion for innovation. It was created by Alex Thomas (a woman) who founded the brand based on personal experience and 15 years of creating whiskey.
Whiskey is in her blood. “Growing up my grandfather and my father always kept a bottle of single malt in the house. It was pulled out for special occasions like birthdays and weddings. But it was mostly brought out when people passed away,” she said. “Friends and family got together to celebrate that person’s life and tell stories. That’s what I wanted The Sexton to represent; living life well and having those memories you’ll share with your loved ones.” (NOTE: A Sexton is the person who prepares the grave – the last person to witness the body before it’s laid to rest. The word derives from “sacristanus”, meaning custodian of sacred objects.) “South Africans love a good story,” Leibbrandt said, “and the interest in Irish whiskey shows no signs of slowing. For the connoisseurs, it’s an interesting, quality, Irish single malt made according to traditional methods. For the ‘just curious’ looking for a versatile drink to enjoy neat or in cutting edge cocktail serves, The Sexton speaks to bold personalities who do things differently and forge their own paths.”
TRADITION 2.0
IN DEFENCE OF DEPENDABILITY In uncertain times there is something to be said for reliability – something that comes with the release of La Motte Wine Estate’s 2020 La Motte Sauvignon Blanc and 2018 La Motte Millennium. In the challenging year that 2020 has become, the introduction of these two stalwarts brings some muchneeded reassurance – both of quality and consistency. Although the wine cellar (and restaurant and art gallery and farm shop ...) are located in Franschhoek, cellarmaster Edmund Terblanche gets to vinify parcels of fruit from a variety of different areas, allowing him to play with a grape jigsaw puzzle. He’s excited about the complexity this adds to the wine: “Each different terroir makes a unique contribution to the ultimate flavour and structure of the wine.” For the latest release of the La Motte Sauvignon Blanc, grapes were harvested from Franschhoek (25%), Stellenbosch (50%) and the Cape South Coast (25%). While volumes in the Cape South Coast were lower, overall volumes were up from the 2019 vintage. The acidity levels on the harvested grapes showed the benefits of a moderate summer but Terblanche decided to blend in a small portion of Semillon to enhance complexity. The 2018 vintage of the Bordeaux-inspired La Motte Millennium consists of Merlot (52%), Cabernet Franc (30%), Petit Verdot (10%) and Malbec (8%). Originating from the same three areas as the Sauvignon Blanc, but from a drier growing season, the 2018 harvest was 15% smaller and two weeks late. Healthy grapes with exceptional flavour resulted in a wine with very good concentration and balance. The various components were matured separately for 12 months and in old 300-litre French oak barrels. Thanks to the Petit Verdot, the colour in the glass is intense and intriguing. Notes of raspberry and creamy toffee combine harmoniously and complement a slight herbaceous, earthiness and subtle spice. The palate follows through on the nose and adds concentrated blueberries and a fresh acidity.
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No excuse is ever needed to braai. Regardless of the time of year, the state of the weather or the season, South Africans love to braai. No bring-and-braai would be complete without a cold yet crisp golden brew – and South African Breweries took some enforced time out during lockdown to reimagine ways of enjoying the beer and braai combo. Zoleka Lisa, VP of Corporate Affairs at South African Breweries (SAB) said, “We are all happy to get back enjoying our favourite beers, but we also all have a responsibility to act responsibly and we can do it together.” The months of social distancing and physical separation from friends and family made everyone comfortable with Zoom or Skype calls and business meetings – and SAB said there’s no reason technology shouldn’t be compatible with friendly beer and braai pairings. SAB’s first suggestion was to make the most of Hansa Pilsener’s earthy flavour with a cheeseboard – and making that the starter. Brewed with the imported Saaz hops from the Czech Republic, having a Hansa with a cheese platter or meal is one way of ensuring responsible drinking. The ultimate in responsibility is non-alcoholic Castle Free which shares the ideal blend of hops, barley and maize with its fuller throated sibling, Castle Lager. “They’re dry, bitter and showcase malt undertones,” SAB states. “That’s why they are best enjoyed with sticky flame-grilled chicken wings or gourmet boerewors rolls with a side of braai-baked potatoes and chakalaka. While green salads and grilled seafood pair best with Castle Lite, a full-strength beer with a light, crisp taste.” The spicy hoppiness, lightly kilned malted barley and subtle fruity notes of Carling Black Label, the refreshing dark larger, make it the ideal accompaniment for wholesome food and Champion Men who say that there is #NoExcuse for women abuse. Burgers! Big meaty sizzled burgers … Castle Milk Stout is appreciated for its robust flavours of roasted coffee and decadent butterscotch that goes well with a fillet, T-bone steak and chops. In fact, any braaied meat and roasted foods will do. But it also perfectly complements your dessert – whether it be malva pudding, a braai pie or koeksisters. Final advice from SAB is to give creamy Castle Milk Stout Chocolate a try too. Responsibly, of course.
ROSY FUTURE FOR WINEMAKER Swiss-owned winery Eikendal has harnessed a new winemaker to take over the reins after previous winemaker Nico Grobler left after 11 years. Stepping into the top job is Maryke Botha (pictured alongside), who served as Grobler’s assistant after getting her degree – Cum Laude – from the University of Stellenbosch. Vindicating her appointment was the recent announcement that Eikendal Rosé 2020, a wine she made, was awarded a gold medal at the Gilbert & Gaillard International Challenge. “We appreciate Nico’s significant contribution to Eikendal and we wish him well on his next adventure,” said Chris Saager, whose Swiss family has owned Eikendal since 1981. As executive responsible for business control as well as sales and marketing overseas, he added that the team was excited to see Botha take on her new role. “We have been impressed by her personality and skills in the vineyards and cellar – a testimony to Nico’s excellent mentorship.” The talented winemaker, who initially wanted to be an optometrist, said she was extremely excited by the Rosé. “It has the most beautiful suggestion of colour, with an amazing flavour profile – a combination of red berries, candyfloss and rosewater, with a gentle yet lively, crisp and refreshing acidity.” “Employing an approach synonymous with Swiss quality, Eikendal prides itself on being detail-orientated,” Botha said. “Focus begins in the vineyard and is applied through precision viticulture. Every block of vineyard is cultivated in its own unique way to ensure the highest quality grapes are produced. Different trellising and training systems are sometimes implemented on a single variety to ensure the style of wine we want to produce can be obtained with minimum intervention in the cellar. “We want to be able to taste the wine in the grape bunches and carry that so the terroir shines through in the glass.”
IN THE PINK
SPARKLING SUCCESS
Dictionary definitions of being “in the pink” mean being in good health or in good spirits. Many people will look back on the days of prohibition, enforced during the nearly 5 month long Covid-19 lockdown and be cheerful that those dark days are behind them. Stellenbosch wine farm Tokara is adding new meaning to being “in the pink” by offering its 2020 Tokara Rosé exclusively online or at the cellar door. It will NOT be coming to a retail shelf nearby ... The crisp, youthful wine will appeal instantly because of its bursts of juicy berries. Fans can expect fresh raspberry and strawberry to rise from the glass supported by whiffs of green melon. There is a hint of creaminess on the palate ending with a clean and refreshing finish after the last sip. It is most enjoyable on its own or paired with a light lunch of salmon trout and a fresh green salad.
Corks flew in Durbanville at the announcement in August that Durbanville Hills Blanc de Blancs 2015 was the world’s best bottle fermented sparkling wine at the 2020 Sparkling Wine Awards in London! Cellar master Martin Moore, said it was “an unbelievable honour” to be awarded as the World’s Best. Beating fierce competition from eight countries around the globe, including France, New Zealand and Italy, the Durbanvillle Hills Blanc de Blancs triumphed over the 45 entries received. The international panel of judges praised the locally produced Méthode Cap Classique (MCC) as “Pleasantly aromatic, with a good balance of fruit. The bubbles are fine here, which results in a more refined mouthfeel; the body is excellent, and there are complex hazelnut and toasted brioche notes with smooth soily elements. “If one considers the vast number of sparkling wines made across the globe, this award is incredible recognition for the quality that South African wines bring to the world stage. Our Blanc de Blancs is made from 100% Chardonnay grapes and made in the traditional Champagne method of secondary fermentation in the bottle. As a variety, Chardonnay thrives under the cool climate conditions of the Durbanville area and the assortment of slopes and altitudes allows us to craft wines that are firmly rooted in the unique terroir found here.” Moore said the sparkling wine was added to the already impressive line-up of wines essentially because of consumer demand. “The interest sparked the creation of the Blanc de Blancs a few years ago and since then we have added two more for their enjoyment. Consumers are now more than ever aware of the exceptional quality that South African sparkling wines can offer them, and this award is simply the cherry on top!”
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WINE FOR GOOD #SACALLING
Shiraz SA chairman Edmund Terblanche shared a virtual awards podium with MC Marciel Hopkins and event sponsor, Johan Conradie, MD of Vinventions SA.
ADAPT ... AND JUDGE In spite of lockdown, the judging of the 2020 Shiraz Challenge went ahead. In a break with tradition, the awards announcement took place digitally. “Sadly we could not go ahead with the traditional tasting of finalists, luncheon and announcement of the winners,” said Edmund Terblanche, the chairman of producer organisation Shiraz SA. “The announcement of the winners and the online affair was the best second best arrangement we could come up with.” The 12 top performing Shiraz for 2020 are Koelfontein 2017, Kunjani 2015, Benguela Cove Estate 2018, Saronsberg 2018, Trizanne Reserve 2018, Flagstone Dark Horse 2016, Babylonstoren 2018, Lomond 2018, De Grendel Elim 2018, Wildeberg Red, Old Road Wine Co. Pepper Wind 2017 and Leeuwenkuil Heritage 2017. “The overall quality in the Shiraz category was extremely high,” Terblanche said, “and accommodated all the different styles such as pepper-dominated, fruit-driven or spicy. Here the younger vintages of 2017 to 2019 actually outclassed the much talked-about vintage of 2015.” Panel convenor and Cape Wine Master Andy Roediger said the 2020 judging “was by far the best that I have had in judging Shiraz over the past few years”. In his opinion, It showed that South African Shiraz is on par with those of other countries in the world. “In order to adhere to the guidelines for Covid-19, the judging panel as well as the number of working personnel had to be reduced and a number of hygiene measures put in place,” explained Terblanche. “We were fortunate in that everything went smoothly and we managed to conclude the four-day judging without any hitches.”
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Perdeberg Winery announced in August that R5 of its proceeds from the sale of every bottle sold online during the lockdown prohibition – and until September 30 – would be donated to buying food parcels for needy families. With each bottle sold from inception (4 August), Perdeberg will move toward its goal of refocusing its efforts in supporting the communities in need by the funds raised to two food supplying Non-Profit Organisations (NPO): the TLC Love Foundation in the Western Cape and Plesion in Gauteng. “Whilst local wine sales have been restricted under the ban of alcohol for the duration of lockdown level 3, our online shop remains open for wine order placements only to be actioned once the ban is lifted,” said CEO Gerhard van der Watt. “We remain very thankful that we can continue our export business and save jobs. We want to give back by donating to institutions that are currently supporting those whose lives are disrupted. “Food insecurity affects hundreds, if not millions, of people. Now our sustainable products and business practices are extended to our customers so that together we can support our fellow South Africans in need. Our customers can feel good about purchasing their wines through our website because they know they will support efforts to help those affected by this pandemic. We call on more companies to make a real difference by joining this movement and help donate a portion of their proceeds in a similar manner.” Perdeberg, known for its award-winning, sustainable dry land influenced wines, has always made ethical and social responsibility its mission. A supporter of its local community primary school, the Goedgedacht Trust and following international Fairtrade standards within its value chain, Perdeberg believes in ethical farming and uplifting of its local communities to build a flourishing and sustainable future for its agricultural business and future generations. “#SACalling aims to provide as many families in South Africa as possible with a warm meal and a full heart, and to make sure that they receive the necessary nutrition they need to survive this crisis our nation is facing,” concludes Project Manager, Heinrich Venter.
A BONNIE WIN Stellenbosch, Paarl, Elgin, Elim and the Swartland are all areas which garner the lion’s share of the wine news headlines. It’s where the rock star wines and winemakers are believed to hold sway. But further afield, just beyond Robertson lies Bonnievale, a beautiful and somewhat under appreciated part of the Breede River valley that is calmly, quietly and confidently gaining in stature and critical acclaim for its wines. For decades, this is the area where large volumes of grapes have been cultivated and where many international buyers visit annually to seek out tanks of good quality wine for their own label brands. Bonnievale Wines has begun to stake a marker – and one of the first successes for this winery to trumpet is in the international Gilbert & Gaillard awards in which its Bonnievale Limited Release Chardonnay 2019 received a Gold medal; and the Bonnievale Limited Release Cabernet Sauvignon 2017 scored an impressive 91/100 points. The judging panel which assessed the wines blind described the Cabernet Sauvignon as having bright red fruits on the nose, with cassis, blackberry and slight spicy notes. “A medium-to-full wine with a grippy palate and a lingering acidity,” said the tasting report. “Long on the finish. Grainy tannins and lots of fruits. Drink now or cellar for a few years.” As for the Chardonnay, the tasters identified aromas of ripe pear and citrus. “A creamy and rich wine with lots of secondary notes of marmalade, dried fruit and a crisp and fruit-forward finish. Acidity vibrant. A great example. Drink now but will age very well.” The comments were welcomed by Bonnievale Wines Head of Winemaking and Production, Marthinus Rademeyer. From conception, the winemaking focus was on Bonnievale’s top-performing vineyard sites. “The wines had to speak of the care taken in nurturing the vines and preserving aromas, flavour and texture of the fruit from vine to bottle,” he said. 10 w w w .t o p s a t s p a r. c o . z a
HOSPITALITY ADAPTS TO SURVIVE That the liquor industry was hard hit by the Covid-19 lockdown and alcohol ban was indisputable – but so was the greater hospitality industry. Hotels, guest houses, B&Bs, restaurants, cafés and bars ... had no customers either checking into their rooms or sitting down at their tables to enjoy a meal, a beer or a glass of wine. And particularly hard hit were the folks who would have been the conduit for patrons: the bar staff, waitrons, chefs and front of house. For a number of years, Distell, one of South Africa’s largest liquor corporates has been involved in the Distell Inter Hotel Challenge, promoting training of hospitality staff with an eye to the future and skills improvement. Like many other businesses and organisations, the Challenge turned to technology to keep going. “Yes, of course the hospitality industry has taken a massive knock from Covid-19 but using the tools available to us and going online, we can transfer important information and continue to introduce candidates to some of South Africa’s leading winemakers and distillers,” said Chania Morritt-Smith of Showcook. com, which has run the Distell Inter Hotel Challenge since 2013. “And the beauty of the new approach is that candidates can return repeatedly to the learning content that was previously delivered in a once-off live lecture format. “We’re thrilled to be able to upskill our 2020 wine steward candidates, each of them representing a top South African hotel matched with a premium Distell wine and spirit brand. “Tourism has a huge role to play in our economy and an important part is the Cape Winelands, often the first port of call for visitors to South Africa. Our aspiring wine stewards – sommeliers to be – are determined and dedicated to their studies
of the wines and spirits of the Cape to be able, when the call is made, to present them with flair and professionalism.” In total, there are 20 competing teams, with most including a wine steward, chef and assistant, pastry chef, baker, concierge and barista, as well as their mentors (where applicable). In previous years, the selected wine steward candidates travelled to the Cape Winelands to meet distillers and winemakers of the various brands for talks, tastings and examinations. Distell has really got behind the Inter Hotel Challenge, with winemakers and distillers all involved. They include Allesverloren winemaker Wilhelm de Vries, Pongrácz winemaker Andiswa Mapheleba, Durbanville Hills cellarmaster Martin Moore, Nederburg managing director Niël Groenewald, Bain’s and Three Ships master distiller Andy Watts, Plaisir de Merle winemaker Niel Bester, Van Ryn’s master distiller Marlene Bester, Fleur du Cap winemaker Pieter Badenhorst and Zonnebloem red winemaker Bonny van Niekerk. Distell chief executive Richard Rushton said it was an honour for Distell to be the headline sponsor for the eighth year running. “Our long-standing involvement is a clear demonstration of our commitment to South Africa’s hospitality and to skills development and transfer. We’re enormously excited by the potential of our country’s young chefs, sommeliers and wine stewards and look forward to their contribution to this vitally important sector. “What makes the Distell Inter Hotel Challenge such an important and progressive platform is the way it actively encourages the pooling of talent, skill and resources for greater impact, something that’s needed now more than ever before.” The next phase in the digital learning process will be the “Skills Exchange Development Programme” also delivered on Zoom, later this year.
TBWA\ Hunt \ Lascaris \ Durban\87345
Not For Persons Under The Age Of 18.
WINE |
MISSION
IN LIFE MISSIONARIES HELPED SPREAD WINE TO THE WORLD. CLIFFORD ROBERTS GOES IN SEARCH OF THEM IN SOUTH AFRICA.
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South Africa’s winelands boast some of the most majestic vineyard vistas of anywhere in the world. The Simonsberg, here bathed in late afternoon sun, also shelters the former mission settlement of Pniel.
SEP/OCT 2020
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WINE |
T
he story of how wine grapes conquered the world is shared by the work of churches and monastic orders, many of whose exploits are now well-known. Viticulture in Burgundy is typically associated to the work of Benedictine monks; think Dom Pérignon, for example. Chateauneuf du Pape of the Rhône is so named for the involvement of even the Pope – then, a Frenchman of the 1300s. Wine was introduced to New Zealand by missionaries in the 1800s. Jesuit missionaries brought viticulture not only to South America in the mid-1500s, which later migrated north where the Mission grape is said to have defined Californian viticulture until the mid-1800s, but they also laid a foundation for a wine industry in China too. Cultivation of wine grapes in South Australia was first trialled by English settlers and the German Lutherans who soon followed. Even vineyards in Namibia were first planted by German Roman
Catholic priests at the end of the 19th century. But what of South Africa? The starting point of wine here is confidently assumed to be with the import of vines in 1655 and Van Riebeeck’s diary entry of 1659: “Today, praise be to God, wine was pressed for the first time from Cape grapes …” As a result, a myriad of questions arises about these men of the cloth and their viticultural enterprises. Missionaries arrived in earnest at the Cape of Good Hope from the mid to late 1700s. They came from all over and in 1852 even included 106 Mormons from Salt Lake City. Explorer and medical doctor David Livingston was one too, arriving at the Cape in 1841. If missionaries planted vineyards, what was their extent and what happened to them? Why was the Dutch East India Company seemingly first to the post where the vine was concerned? It has already been established that in their pursuit
“[Moravian Missionaries] prized personal piety and abstinence, but sacramental wine, music and education were all part of the non-sectarian spiritual journey,” he writes. “And, of course, for ‘nagmaalwyn’ (Eucharist wine) you must grow grapes and be able to make wine. So, grapes are not at all new to the Agulhas Wine Triangle. They were first planted at Genadendal and Elim in the 1700s.” of service of the physical as well as spiritual, missionaries proved adept at farming. One record exists of a mission in the Eastern Cape reporting in the late 1800s, its status of directing “9 000 acres [3 642ha] cultivated land, 419 ploughs, 2 carts, 160 waggons …”. And achieving that while dealing with all that was associated with that era like wild animals, wars, disease, rudimentary implements, and isolation. In general, missions that planted grapes did so to combat scurvy and
At the base of the Riviersonderend mountains lies the town of Genadendal – or dale of grace, roughly translated . There can be little doubt that the settlement was named by early missionaries.
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supplement their income, but also for their own uses as winemaker Bruce Jack points out in a recent article for the annual Jack Journal about the Agulhas Wine Triangle where he farms. The area is also home to Elim, a town founded by missionaries. “[Moravian Missionaries] prized personal piety and abstinence, but sacramental wine, music and education were all part of the non-sectarian spiritual journey,” he writes. “And, of course, for ‘nagmaalwyn’ (Eucharist wine) you must grow grapes and be able to make wine. So, grapes are not at all new to the Agulhas Wine Triangle. They were first planted at Genadendal and Elim in the 1700s.” At the former Apostolic Union mission station of Pniel, in the shadow of Stellenbosch’s Simonsberg mountain, one might have expected a flourishing vineyard. There may well have been, but it would have preceded the station when one considers the latter was established on farmlands donated in 1842 as a home for newly freed slaves. Long-serving trustee of the Heritage Trust Matthew Cyster says the local school had been housed in an old cellar until it had to be demolished. He points out that early missionaries applied strict rules for anyone wanting to live in the town. “Parties and drunkenness were not tolerated and to this day Pniel has no liquor store. But make no mistake; drinking still happens onder die kombers [beneath the blankets], as they say.” Further north, there were Trappists. In addition to brewing beer, these monks of KwaZuluNatal had vineyards in the hills around Dundee, says well-known guide Nicki von der Heyde who authored a book on the province’s 22 missions. The monks arrived in the country in 1880, landing at Port Elizabeth and then migrating northwards. Although they succeeded in self-sufficiency through expanded agriculture, evidence of winemaking is in short supply. It took Nicki two years to assemble enough material for her guide
Elim, one of the most recent successes of the South African wine scene with its range of cool-climate wines, is home to this early 19th century Moravian mission church.
and she can only point to barrels, kept at the museum at Mariannhill, and reliefs in the famous monastery’s architecture. The contributions of missionaries to viticulture, if indeed any, are clouded by the mists of time. Scouring the popular works on the wine industry more often provides anecdotes of missionary indiscretions than clues to their agriculture. There is however a starting point that cannot be avoided when investigating the topic – a point that is made by one of the most prolific academics and authors of books in the field of the economic history of the Western Cape, especially the agricultural branches and mainly the history of the wine industry. “Without basic research it leaves you with speculation which is unacceptable when judging past events,” says Professor Dirko van Zyl. “Based on my research over decades there does not exist any historical evidence that mission stations played a significant role in the development of the Cape wine industry.”
Highlighting a few of the factors, Professor Van Zyl says that being financed from overseas headquarters, mission stations were not dependant on income from the wine. “In their case, wine production would have been only a sideshow. “In the case of bona fide wine farmers, they struggled for decades since the beginning of the 18th century till today with over-production. As a result, they often received prices lower than production costs.” He says mission stations that may have produced more than their private consumption would have been compelled, like the bona fide wine farmers, to sell their wine to the KWV as required by regulation of the period. To boot, he hasn’t come across a single mission station as shareholder of a nearby wine cooperative, the first of which was established round about 1940. One might have hoped for perhaps a trace of those ancient vines among members of South Africa’s Old Vine Project, but manager André Morgenthal knows of none. The trail it seems may have gone cold, if indeed there ever was one at all. SEP/OCT 2020
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SPIRIT |
RUM
THE RISE OF RUM RUM. IT’S NOT A NEW SPIRIT, BUT IT’S STEADILY BEEN GROWING IN POPULARITY IN SOUTH AFRICA OVER THE LAST FEW YEARS – AMONG HIP DRINKERS, AT LEAST. LEAH VAN DEVENTER LOOKS AT THE HISTORY OF RUM IN THE COUNTRY, AND HOW IT’S EVOLVED.
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hile sugarcane spirit is believed to have first been made in India – sometime after the sweet crop was introduced to the area by maritime traders around 1 200 -1 000 BCE, rum as we know it originated in the West Indies, the first recorded mention of it being in Barbados, circa 1650. That’s a long way off – geographically and in terms of time – from the current dalliance we’re having with rum here in Mzansi. So what happened? Well, sugarcane first arrived on our sunny shores in 1848 … the shores of Natal, to be precise, as KwaZuluNatal was then known. The crop was imported from Mauritius by the British, who ran the colony at the time. By 1855, the plants were flourishing in the subtropical climate and sugar mills were a common feature on the Natal skyline. Soon enough, “gavine” or “mystery liquor” was being cooked up from sugarcane, its numbing capabilities particularly welcomed by the indentured workers who slaved away in the cane fields. As production of cane spirit formalised, the whole country started consuming it with glee; the expression “cane for the pain” practically became a South African slogan, alongside the heavy consumption of “spook and diesel” and “green mambas” (cane with Coke or Cream Soda, respectively). So what about rum? And how is it different to cane, anyway? Simply put, they’re both made from sugarcane juice, sugarcane syrup or molasses, but cane has a neutral aroma and flavour while rum is more robust, clearly tasting like, well, rum. This is because cane is made in a
rectifying or fractionating column, stripping the spirit of character, just like vodka (and sure enough, cane is classified internationally as sugarcane vodka). Rum, on the other hand, can be made by pot or column stills, or a combination of the two. The two most significant commercial titans in their respective categories launched a few years apart; Red Heart Caribbean Rum in the late 1930s and Mainstay Premium Original Cane Spirit in 1954. It’s important to note that Red Heart wasn’t made here though, its origin being right there in the name, while Mainstay was. Indeed,
“ Which brand can claim to be South Africa’s first craft rum is murky – as is often with alcohol-related accolades –but we can agree that 2013 was a key year for the craft rum production.” despite the abundance of sugarcane, it wasn’t until the 2000s that we started producing our own rum here, which brings us back to the trend under discussion. Which brand can claim to be South Africa’s first craft rum is murky – as is often so with alcohol-related accolades – but we can agree that 2013 was a key year for craft rum production. Inverroche’s Lorna Scott started tinkering with rum in Stilbaai around the same time as gin, back in 2008 or 2009, releasing her seven year old
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SPIRIT |
RUM
ABOVE: The little distillery that could... Inverroche has thrown open its barn doors and has become one of Stilbaai’s biggest tourist attractions with a wonderful cellar door consumer experience.
African Blackstrap Rum around 2016 and the 10 year old Limestone Rum in 2019. However, several rum distilleries opened before Inverroche Rum came out, all of them launching products before 2016. Depending on when exactly their rums went to market, they may all have grounds for the title. Clinton Wyness and Wayne Oliver started the now defunct Zulu Rum in KwaZulu-Natal in 2013, while two fatherson duos also launched distilleries in the same year: Robert and Eugene Kleyn of Durbanville Distillery in the Western Cape and Johann de Wet of 25 Degrees South in Pretoria. And let’s not forget the two pioneers of agricole in South Africa, rum made from sugarcane juice instead of molasses: Robert Greaves of Mhoba in Mpumalanga and Greg Hill of Tapanga in KwaZulu-Natal, who started their brands in this seminal year too. Shanna-Rae Wilby may also have a case – she too opened Time Anchor’s doors in 2013, with her White Rum on sale from the end of 2014. Perhaps it’s splitting hairs, or best left as the subject of another story; the good news is that by 2013 the South African rum boom was officially underway. A first that doesn’t seem to be debated – in South Africa anyway – is that Andrew Rall released the country’s (and possibly the continent’s) first
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cachaça in 2014, the Agua Zulu. This was an addition to the other spirits he’d been working on since 2008-ish at Distillery 031 in Durban. From there, things started picking up, with a flurry of distillers trying their hands at rum. Between 2016 and 2020, some 20-odd rum brands launched, bringing the current count to about 35 – some with several varietals in their stables. We have aged white-washed rums, like Gertie’s White Wash Rum. There are Jamaican styles, like De Vry Die Warm Rasta Rum. Or even spice infused, like Whistler Spice Infused Rum. There are overproofs and coldbrew coffee rums, like Innocent Spirits Rum 62 and Coldbrew Coffee Mocha Rum. And we even have cross-cultural hybrids, like Suncamino, which takes rum from the Dominican Republic and Barbados and infuses it with South African hibiscus, honeybush and orange blossom. Mercy! We even have delicious premium ready-to-drink canned cocktails featuring home-grown rum, namely Copeland Mojitos. This latest innovation is the brainchild of James Copeland, who also makes the lovely Copeland Rum down on the South Peninsula. But what of the numbers? you may ask. According to Nielsen Retail Measurement Services (data points for MAT December 2019), rum is a R1 178
“Inverroche’s Lorna Scott started tinkering with rum in Stilbaai around the same time as gin, back in 2008 or 2009, releasing her seven year old African Blackstrap Rum around 2016 and the 10 year old Limestone Rum in 2019.” billion market in South Africa. While a number with nine decimal places may sound like a lot, that only accounts for 4.6% of total spirit sales. But is it growing? Rum saw a strong 25% growth in 2018 before things slowed down again in 2019. That said, the premium-plus segment – which is where South African local craft rums would fall – shows a growth of 6.5%. As it stands, gin continues to outpace all other spirits in terms of category growth, while whisky still holds the number one position on value sales across spirits. In other words, yes, there’s a general uptick, but rum still has a way to go before it will outshine gin. Right now it’s for the mavericks – you just need to decide if you’re a trendsetter or a follower …
TA S T I N G |
RUM
ISLAND
SPIRIT
RUM IS THE QUINTESSENTIAL EXOTIC HOLIDAY COMPANION, JUST BEGGING FOR A SHOT OF FRUIT JUICE, COLA AND A COLOURED UMBRELLA AND ICE BLOCKS TO CLINK MUSICALLY IN THE GLASS WHILE YOU SLOTH IN THE WARM SUN BENEATH WAVING PALM FRONDS WITHIN EARSHOT OF LAPPING WAVES ...
The Panel: Hector McBeth, Leah van Deventer, Harry Tayler, CHEERS publisher Shayne Dowling and editor Fiona McDonald.
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hat’s the scenario when viewed through rose-tinted spectacles, anyway! Whether that beach is in Thailand, Fiji or Barbados, right now there won’t be many tourists laying about in hammocks or fighting off Germans to claim a sun lounger, sadly. One way of circumventing that problem is by enjoying rum at home. All indications of sales figures is that South Africa is mirroring the increasing appreciation of this spirit that’s growing worldwide, albeit a year or three behind the curve. Those in the know, like panellists Hector McBeth, sprits writer Leah van Deventer and Wolfburn distillery owner Harry Tayler believe that rum will have
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a real presence locally by the end of 2021 or 2022. “There’s no doubt that the amount of shelf space and facings given over to rum has increased,” spirits expert McBeth said. “South Africa just needs to catch up with the rest of the world – but it’ll happen.” Leah van Deventer said it was a good sign that there were already 20-plus South African made rums available. “So it’s definitely growing but just a bit disorganised at the moment.” McBeth pointed out that most rums are all based on sugarcane – except for a few from Europe which had sugar beets as their source, but generally all are distilled in column stills. The only variation occurred when the dark rums are either coloured by adding caramel or coloured because of age and time in barrel.
WHITE RUM SUGAR GIRL RUM BACARDI
Gentle with the softest hint of pink sweeties before opening up to a light caramel and citrus tail. Beautiful mouth feel. “It’s relative neutrality is what makes this particular rum so brilliant as a cocktail base,” McBeth said.
Citrussy notes on the nose and the palate with hints of liquorice or fennel. Leah van Deventer liked its spicy tail and Shayne Dowling said it was like a dark rum without the colour. Very accessible and would be superb in a Mojito cocktail.
JACK TARR
Powerful caramel, date and liqueur filled chocolate notes with lovely cinnamon spice and honeyed raisins as well as oak. Gentle sweetness. “No mistaking this one as a rum,” quipped one panellist.
RED HEART ORIGINAL
Fruity, dry with a burnt sugar note, although McBeth loved its slightly dusty, almost green olive nuance. Tayler loved the caramel typicity and likened it to candyfloss stuck to the side of the pot. A spirit that started off quite light and then grew in the mouth but finished with a spicy, dry tail.
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TA S T I N G |
RUM
SAILOR JERRY SPICED SPIRIT APERITIF
SQUADRON
A touch leathery with similar bright, sweet spice highlights but a somewhat grainy feel in the mouth. McDonald likened it to varnished oak church pews while Van Deventer said it was similar to Jack Tarr “but dialled down a notch”. Lovely long spicy finish.
Light buttery oak with touches of cola and spice apparent. McDonald found cardamom while Van Deventer said it was like baked apple pie. Gentle, subtle and soft. Will appeal to a broad audience and also work well as a cocktail base.
BARON SAMEDI SPICED
A big mouthful with fruitcake, raisins and orange marmalade and spiced oat cookies the panel found. Lovely creamy balance overall with a rich darkness and intriguing savoury notes. Again, candyfloss was mentioned.
KRAKEN BLACK SPICED
A traditional rum profile, Dowling said big sweetness, charry oak notes with caramel and brûlée. Tayler and McBeth found Nuttikrust biscuits and distinct coconut flavours. Not ‘over the top’ in terms of flavour or body. Very appealing. DON PAPA – SHERRY CASK
A hands-down crowd favourite with the creamy, pecan nuts and dusky highlights from its time in Sherry cask simply adding to its appeal. Dowling summed it up when he said that it was almost like a sherry cask finished whisky. Lovely dry, fiery spirit and is best appreciated on its own rather than mixed.
DON PAPA
Lemon zest edge to English toffee frozen yoghurt, McBeth said. “A standout!” Van Deventer found marzipan nuttiness while Tayler appreciated its balance of spirit, spice and sweet notes. 22 w w w .t o p s a t s p a r. c o . z a
AGED RUMS MT GAY 1703 BLACK BARREL BARBADOS RUM
Appealing cola toffee with a sexy sandalwood note. Amazing palate with balance, structure, length, body – it just ticks all the boxes, the panel agreed. Light, confident but not overpowering.
HAVANA CLUB 7 AÑEJO
Delightful buttery honeycomb, toffee and even maple syrup flavour. Furthermore there are notes of cocoa and tobacco leaf, cigar box and cedar. Lovely tropical hints too, along with a long creamy, complex finish.
BACARDI 8 AÑOS
The famous rum house’s premium release, aged for a minimum of eight years – and with some older rums blended in too. Fresh, perfumed with oak spiciness and typical raisin, dried plum and dates with gentle cinnamon and caramel sweetness. Subtle smokiness but balanced and mellow.
PYRAT XO RESERVE
Bright lemon sherbet fruitiness on the nose McDonald said with Van Deventer finding more marzipan nuttiness and baked banana while Tayler noted prunes and raisins along with typical caramel. Rich, long and vibrant. SEP/OCT 2020
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TA S T I N G |
RUM
SA CRAFT HOODOO AFRICAN SPIRIT RUM
Apricot tang with a light banana nuance. Succulent and pleasant in the mouth, Tayler said, with a distinctive apricot fruit leather and citrus marmalade vibrancy.
ONE 33 DARK RUM
Made in St Francis on the Cape South Coast, this was an impressive spirit. Fudge, sweet toffee with a peppery edge to the bright spiciness overall in the mouth. Lovely warmth and balance. Really delivers!
INVERROCHE 7-YEAR-OLD AFRICAN BLACKSTRAP SPIRIT
Smoky mint humbug and eucalyptus nuance to a somewhat medicinal nose and palate. Missing a sweet, caramel or molasses typicity. It’s a “love it or hate it” spirit, almost like whiskies from Islay which display exceedingly peaty characteristics. Not everyone will like it – but some will.
INVERROCHE LIMESTONE RUM
Bold and pleasant citrus packed palate and nose. “Naartjie and Clementine galore,” McDonald said, finding it appealing. “Almost like Tanqueray’s Seville gin,” McBeth said. Not exactly what you’d expect from a rum, but pleasant nonetheless.
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PERFECT SERVE
Taste the Tropics “IF YOU LIKE PIÑA COLADA, AND GETTING CAUGHT IN THE RAIN ...” AND JUST LIKE THAT, AN EARWORM IS PLANTED! FIONA MCDONALD LOOKS AT THE ORIGIN OF THE DRINK – BUT ALSO ABOUT THE MUSICIAN WHO PENNED THE CATCHY TUNE.
I
f you’re not much into health food, but are into Champagne – then the Piña Colada is probably not your kind of drink since it is sweet, creamy and overtly pineapple flavoured. It’s also the national drink of Puerto Rico, the unincorporated territory of the United States, located 1 600 km southeast of Miami. With the name meaning “strained pineapple” in Spanish, there are two schools of thought about the drinks origin. Piña Colada is a sweet cocktail made with rum, cream of coconut or
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coconut milk and pineapple juice, served either blended with ice or shaken. The final touch is a garnish of either a pineapple wedge or a maraschino cherry – or even both. There’s a legend, Wikipedia informs, that Puerto Rican pirate, Roberto Cofresi used to give his crew a drink of coconut, pineapple juice and white rum to keep up their morale while doing pirately things. There’s no mention of peg legs, parrots or anyone saying “Arrr!”. Cofresi died in 1825 – and the recipe was lost – although historians dispute this version of the story. In terms of appearing in print, the New York Times reported as far back as 1950 that popular drinks in the West Indies ranged from Martinique’s
famous rum punch to Cuba’s piña colada (rum, pineapple juice and coconut milk). And that black-andwhite fact belies the claim of the Caribe Hilton Hotel in San Juan, Puerto Rico, that its bartender Ramon Marrero created the drink in 1954 ... Something which is disputed by fellow Puerto Rican restaurant Barrachina that claims that it’s bartender, Spaniard Dom Ramon Portas Mingot created it in 1963! Regardless of who or even when, Puerto Rico has happily adopted the drink as its national tipple – something it did officially in 1978. (In fact, the USA loves this creation so much it even set aside 10 July as official Piña Colada Day.)
So what about the song – and the man who wrote it? Anyone could be forgiven for thinking that it could occupy space on a list of One Hit Wonders. Far from it. Rupert Holmes achieved fame with the song, officially called Escape, in 1979. But everyone simply knows it as the Piña Colada song. It’s been featured in movies and TV series such as Shrek, Guardians of the Galaxy, The Goldbergs, Third Watch, Splitting Up Together, It’s Always Sunny in Philadelphia and Living with Yourself. Interestingly, the lyrics were never supposed to feature the pineapple drink– they were dummy lyrics which Holmes put to music. And the opening line of the chorus originally started with “If you like Humphrey Bogart”, but Holmes changed it at the last minute, replacing it with the name of the first exotic cocktail that came to mind and fit the music. The whole song premise was inspired by a personal ad that Holmes read while idly scanning the newspaper. As Holmes put it, “I thought ‘I wonder what would happen to me if I answered this ad?’ I’d go and see if it was my own wife who was bored with me”. The title of the song was originally going to be
“People Who Need Other People” – and was later revealed to be based on a true story. Holmes, had big success as a musician, known for his evocative story songs, but as a composer he provided material for Dolly Parton and Barry Manilow, among others. His style even appealed to Barbra Streisand, who used some of his songs in the 1978 movie A Star is Born. How about this? In the early 70s Rolling Stone magazine likened him to Bob Dylan “in the sense of being an artist of unprecedented originality”. “The Escape” was the final Number 1 chart topper in 1979. But Holmes wasn’t done. He wrote a piece in 1986 which was recorded by the Jets who had a Top 3 hit with it: “You Got it All” – that was then later re-recorded by Britney Spears off her 2000 Oops ... I did it Again album. But he was also a playwright, even having his Good Night, Gracie play nominated for a Tony Award in 2003. But he’d already won a Tony Award for both best score and best book for Drood, a Broadway hit in 1985 – and was also involved in writing songs for the Liberace biopic in 2013, Behind the Candelabra. In 2019 Holmes noted that he still does not drink Piña Coladas ...
PIÑA COLADA
50ml white rum 30 ml coconut cream/milk 50 ml fresh pineapple juice
METHOD:
Blend all the ingredients with ice in an electric blender, pour into a large goblet or hurricane glass and serve.
VARIATIONS ON A THEME ...
Amaretto Colada – substitute amaretto for the rum Chi Chi – substitute vodka for the rum Lava flow – a strawberry daiquiri and Piña Colada mixed together Virgin piña Colada – leave the rum out altogether Kiwi Colada – use kiwi fruit juice rather than pineapple Soda Colada – similar to the original but substitutes soda instead of coconut milk Kahlua Colada – swap the rum for the coffeeflavoured Kahlua liqueur Scotsman Colada – whisky instead of rum.
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TBWA\ Hunt \ Lascaris \ Durban\87345
Not For Persons Under The Age Of 18.
For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.
Not For Persons Under The Age Of 18.
BEER |
TASTE
AFRICA
BEER SPECIALIST LUCY CORNE DOES A QUICK WHIP ROUND THE CONTINENT TO REVIEW THE POPULAR COMMERCIAL BREWS AVAILABLE.
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here is a much-loved Frank Zappa beer quote that does the rounds every few weeks on Twitter: “You can’t be a real country unless you have a beer and an airline,” the late rocker wrote in his autobiography. “It helps if you have some kind of football team, or some nuclear weapons, but in the very least you need a beer.” Seeking out a country’s national beer is, for me, an important part of travel. As important as seeking out a famous landmark or sampling the national dish. It’s true that one beer style tends to reign supreme when it comes to national beers, but despite the fact that each country’s most popular beer is most likely a pale lager, there’s just something about sipping the right lager in the right location. A bottle of Bintang will never taste
better than it does on a Bali beach, and there’s nothing like enjoying a glass of icy Red Stripe with a soundtrack of Bob Marley in Kingston, or polishing off a pint of Guinness in a cosy Dublin pub. It is of course going to be a while before we can travel internationally again, and until then all we can do is plan our dream adventures: savouring a St George’s lager after a hike through Ethiopia’s Simien Mountains, watching the sunset from a Mauritian beach, bottle of chilled Phoenix in hand, or ordering a Kilimanjaro lager after tackling the mountain itself – or perhaps just admiring it from afar. Here are a few African beers to look forward to when you can explore the continent again. And until then, perhaps you can track some of them down to enjoy in your own back garden.
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BEER |
NAMIBIA If you ask the average South African to name a Namibian beer, most would probably say Windhoek. The crisp, pale lager dates back to the formation of what is now Namibia Breweries Limited in 1920. Started by German businessmen Hermann Ohlthaver and Carl List, the brewery has always worn its adherence to the Reinheitsgebot on its sleeve. While many popular lagers use adjuncts such as rice or maize alongside malted barley, Windhoek has always abided by the “German purity law”, restricting its ingredients to water, malted barley, hops and yeast. Indeed, when the supply of malt and hops from Germany was halted due to World War II, the brewery’s owners decided to pause production altogether rather than compromise on the raw ingredients. But Windhoek is not the only beer enjoyed en masse in Namibia. In fact, locals tend to feel more of an affinity with Tafel than its slightly lighter sibling. Both are of course available in South Africa, so sample them side-by-side, crank up your heater and imagine you’re sitting on top of a sand dune in the Namib Desert.
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BOTSWANA Botswana’s national beer doesn’t quite boast the pedigree of its Namibian counterpart, but although the beer was only born in 1989, it has quickly become a proud part of local life. St Louis won a gold medal in the 2019 African Beer Cup in the light lager category – and it is light. The palest of pale yellows, it is just 3.5% ABV and has only the subtlest, slightly sweet, grainy flavour. Best sipped ice cold, it pairs perfectly with Botswana’s stifling summer. If you’re lucky, you’ll crack one open at a watering hole and count some of the country’s 130 000 elephants among your drinking companions.
MOZAMBIQUE The enjoyment of a good beer is often as much about the surroundings and the situation as about the beer itself. Imagine yourself on an Indian Ocean beach, some perfectly cooked crayfish or prawns fresh off the braai and a cold beer in hand as you wriggle your toes in the sand. In a situation like that, the beer could be pretty much anything and it would be just about perfect. But Mozambique’s Laurentina beers are still fairly faultless even when you’re sipping them in your Durban apartment on a rainy afternoon. Laurentina Clara – another member of the pale lager family – is a perfectly sippable beer, but its cousin, Laurentina Preta is the star here. The dark lager is highly decorated in competitions, lauded by beer nerds and pairs perfectly with everything from chocolate brownies to roast lamb. KENYA While some countries’ drinkers are divided on what their national beer might be, in Kenya there is no question. In fact Tusker, with its iconic label, is beloved by visitors as well as locals, with tourists taking home t-shirts bearing the beer’s iconic label alongside the usual beaded jewellery and wooden animal carvings. As well as a loyal following, the beer has a long lineage. It all began with brothers Charles and George Hurst back in 1922. Their first brew was served at the Stanley Hotel in Nairobi – the country’s oldest lodging, opened just three years after the city itself was founded in 1899. Sadly, George was trampled by a bull elephant on a hunting trip just a year after the brewery first launched. Charles decided to immortalise the event by naming a beer after the “tusker” that had killed his brother, and the first batch of Tusker Lager was officially brewed in 1929. Today you can sip it pretty much anywhere in Kenya, including the historic hotel that took a chance on a pair of new brewers almost a century ago.
NIGERIA It was 1949 when Nigeria got its first home-grown “clear beer”. Of course, like all African nations, Nigeria had a national beer long before a major brewery stepped in and introduced a locally made pale lager. But as with many countries, Nigerians have moved away from traditional brews – in this case the sorghum and millet-based burukutu – towards something crisper, clearer and some would say, more refreshing. Star Lager quickly gained popularity among locals and has since seeped into surrounding nations, making it a recognised brand throughout West Africa. But if you asked a lot of Nigerians about their favourite beer, or the beer they considered the national pint, many wouldn’t choose a pale lager at all. Nigeria has long had a close relationship with Guinness. The world’s third Guinness brewery was built just outside Lagos in 1962 and locals embraced the dark beer, specifically the Foreign Extra Stout. Stronger than the Guinness loved across Ireland, Foreign Extra Stout was first exported to Africa in the early 1800s and today it is as much a part of Nigerian culinary culture as jollof or pounded yams.
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Thank goodness
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Baked Bean Chakalaka
Savour a lip-smacking, homemade boerie roll with tangy relish, chakalaka and crisp wedges. Create your masterpiece with the finest ingredients from SPAR – Freshline Golden-baked Rolls, the freshest Freshline Veggies and SPAR Select Rooiberg Boerewors. Enjoy with a cold one from TOPS at SPAR. Cheers to a great South African meal!
Tomato relish
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SOUTH AFRICA –
IPOPENG* (IPOPENG – TO BEAUTIFY ONESELF [SETSWANA]) SOUTH AFRICAN ART, FASHION, DESIGN, FILM AND MUSIC IS RESPLENDENT ON THE WORLD STAGE AS TSHEPANG MOLISANA DOCUMENTS.
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H E R I TA G E P R I D E |
I
n Vosloorus, a small, dusty township east of Johannesburg, decades of disinvestment in the township economy have decimated the ambitions of many. Yet in 2019, fashion designer David Tlale chose Vosloorus as the location for his fashion show. Prior to his 2019 fashion show in the Vosloorus Community Hall, David Tlale had shown his collections in Paris, New York, Nelson Mandela Bridge in Johannesburg, The Cape Town Club and other enviable locations. But David Tlale had not just shown his collections all over the world and then brought them back to his hometown. He had enlisted the support of some of his interns; singer Vusi Nova performed while the models completed their final walk, and he had a very special guest seated in the front and centre. David Tlale’s late mother, dressed in a resplendent yellow robe, was seated in the front row – the traditional domain of editors and models, couture and social elite alike. The cultural reset that happened in a community hall in Vosloorus has been happening across the globe. All over the world, the magnificence of Africa is rippling through the streets and creating a significantly cool African reality, from the Vuvuzela to Vosloorus to Victoria Yards, and beyond our continent’s borders. In June 2020, American Vogue called TSHEPO Jeans “South Africa’s coolest denim line.” With a workshop based in the regenerated Johannesburg urban business precinct, Victoria Yards, cool oozes out of TSHEPO’s pockets. Tshepo Mohlala studied fashion design, but dropped out in 2011, having already learned the basics of sewing and patternmaking. Padded with techniques he had learned through courses at Amsterdam’s Jeans School, Tshepo was determined to redesign denim culture in South Africa. Tshepo, raised in Tsakane in Gauteng, was reared by a host of stylish and spirited women. His grandmother was a pastor, which in turn meant that dressing up, particularly on Sundays was part of the nexus of his upbringing. His similarly stylish aunt had a penchant for denim and often wore denim-on-denim outfits, like the hip-hop and R&B stars from music videos he watched on television. Tshepo, the self-styled Jean Maker, started his business with 100 pairs of jeans, an R8 000 loan, the delivery bike he used to distribute his jeans on and heaps of chutzpah and self belief. Having created a pair of jeans for the Duchess of Sussex and a custom pair of dungarees for the Duke and Duchess of Sussex’s son, Archie, for the 2019 Royal Visit to Southern Africa, Tshepo is well-versed in creating custom-fit denim. Tshepo told Vogue: “There are a lot of people who want to come play with us.” 36 w w w .t o p s a t s p a r. c o . z a
Bespoke jeans are made to measure. Onsite tailors take the customer’s measurements at Victoria Yards, the jeans are cut from Zimbabwean cotton and assembled at a small factory in Japan. Tshepo insists that Zimbabwean cotton is a premium fabric. The luxury extends to the five-pocket Presidential Slim Fit, available in four washes of denim, ready to wear. Like Tshepo and David, more South African designers are becoming renowned in the upperechelons of global luxury. Vanessa Gounden is a South African businesswoman who launched her namesake brand, Vanessa G London at London Fashion Week in 2011. A combination of original artworks, luxury fabrics and contemporary design have granted Vanessa G a global audience. Having
Cool yet hot. David Tlale with one of his unique Africaninspired creations which have fashion editors, critics, commentators and bloggers reaching for superlatives.
launched her flagship store in London’s luxeMayfair district in 2015, Vanessa G’s “wearable art” has been donned by powerful women worldwide – Nomzamo Mbatha, Natalia Vodianova and Yasmin Le Bon. With collections shown in Paris, New York, London and in South Africa, Vanessa Gounden remains grounded in South Africa. The luxury arm of her business, D’Oré has stores in Sandton City in Johannesburg, Cavendish Square in Cape Town as well as Johannesburg’s business district, Rosebank. In 2016, the Artivism for Breast Cancer collection furthered her aims for art and activism. While African designers continue to break through new glass runways, Africa remains an inspiration for global fashion conglomerates. In 2019, Dior’s Lady Art Project tapped South African artist, Athi-Patra Ruga to collaborate on the fourth edition of the project. Athi was one of 11 artists from around the world to collaborate on the collection. Having already been commissioned by Louis Vuitton to create a giant tapestry to be displayed in the brand’s flagship Champs-Elysees store in Paris, Athi’s art continues to be valued by those who appreciate global luxury. In 2013, luxury conglomerate Louis Vuitton Moet Hennessy (LVMH) launched the LVMH Prize. The prize was founded to “honour and support young fashion designers around the world”.
“ While African designers continue to break through the new glass runways, Africa remains an inspiration for global fashion conglomerates.”
(roughly) translates to “to beautify oneself”. Some of the themes in Thebe’s clothes are often a voice for his social commentary, including South African women’s rights and the frightening femicide rate. The abuse of women has both served as an inspiration, as well as marred the gains of South African artists in other spheres. Musicians, Sjava and Babes Woduma were both featured on the coveted soundtrack for Black Panther, which was created by socially-conscious rapper, Kendrick Lamar. Both Babes Wodumo and Sjava’s success was later marred by separate, domestic violence accusations. However, South African musicians continue to produce cultural commentary on global soundtracks. Like Kendrick Lamar, Beyonce was inspired by Africa when she produced a Disney soundtrack. Among other African artists, The Lion King The Gift soundtrack features South African musicians, Moonchild Sanelly and Busiswa, as well as the production of DJ Lag on the song “My Power”. Perhaps, with all of its flaws and boundless talent, South African music might one day achieve the glory of Hugh Masekela whose 1968 hit “Grazi’ in The Grass” topped the Billboard Hot 100 chart and sold 4 million copies. With much to graze on, South African art, fashion, music and film sews a thread that inspires the world, while keeping its roots firmly planted in home soil.
Everybody loves denim. Tshepo Mohlale is revitalising the ubiquitous pair of jeans and giving it a unique, custom fit spin.
The winner receives a grant of €300 000 (R5.7 million) and support in the form of intellectual property, sourcing, production, distribution, image and advertising for a 12-month period following the awarding of the prize. As a result of the Coronavirus pandemic, the 2020 prize was shared among 8 finalists. Scheduled for 5 June 2020 at the Louis Vuitton Foundation, the LVMH Prize for Young Fashion Designers fund was supplemented by the 2020 Karl Lagerfeld Prize allocation. Among the eight finalists, winnowed down from designers from over 100 countries, was Sindiso Khumalo, based in Cape Town, South Africa. In 2019, South African designer, Thebe Magugu was awarded the prestigious prize. Primarily focused on women’s ready to wear, Thebe Magugu staged his collection at Paris Fashion Week in February 2020, after having been awarded the LVMH prize in 2019. Thebe paid homage to South Africa with a photo exhibition entitled “Ipopeng Ext” after an area in Kimberly. Ipopeng fittingly SEP/OCT 2020
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TBWA\ Hunt \ Lascaris \ Durban\87345
wise up on your
RU M Before we get started on some cocktails, here’s what you need to know about dark and light rum. DARK RUM Dark rum is generally aged longer than its lighter counterpart. Sometimes brown sugar, caramel, or even molasses, is added for colour, which changes the depth of the rum flavour, as well as its visual appearance.
Da n’ Sto my
LIGHT RUM Light rum is also called silver rum. It is usually less aged, lighter in strength and, at the very least, does not contain dark syrups to change its appearance and taste. It’s a little sweet by nature and tends to blend well with fruity drinks.
Dark Rum Cocktails
INGREDIENTS:
60ml dark rum 90ml ginger beer 15ml lime juice
PREPARATION: 1. Pour all the ingredients in a glass full of ice and give the mixture a quick stir. 2. Garnish with a lime wedge and enjoy.
Not For Persons Under The Age Of 18.
The Southside Sip
Dark Rum Cocktails
This is a traditional daiquiri, but instead of light rum, dark rum is used. INGREDIENTS:
PREPARATION:
60ml dark rum 30ml passion fruit syrup (Reduce to 15ml for a more prominent taste of rum) 30ml lime juice
1. Shake it all up with ice and strain into a glass full of ice. 2. Garnish with a pineapple wedge and a cherry on a stick.
Light Rum Cocktails
INGREDIENTS:
PREPARATION:
120ml coconut water 60ml light rum 8ml lime juice 8ml sugar syrup (2 parts sugar, 1 part water)
Cu tain Call
INGREDIENTS:
40ml light rum 30ml brut champagne 20ml lime juice 10ml bitter red liqueur 3 fresh basil leaves
Ca ibeno
1. Shake all the ingredients with ice. 2. Strain into an ice-filled glass.
Light Rum Cocktails
PREPARATION:
1. Muddle basil leaves in the base of the shaker. 2. Add the light rum, lime juice and bitter red liqueur, shake with ice and strain into glass. 3. Top with champagne.
For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.
Not For Persons Under The Age Of 18.
HOT
CATCH THE NEW RYE
BITES
SPANNING THE SEASONS
Delheim wine estate in Stellenbosch might have been unable to sell wine directly to consumers during the lockdown, but like other wine farms they ramped up their online presence, allowing loyal customers to order online for delivery once the prohibition was lifted. To “sweeten the deal” they also kept in touch with an online newsletter – and provided an unexpected bonus: their never before shared popular Cape Malay chicken curry recipe. It’s a perennial favourite at the Delheim restaurant and works a treat with the estate's fragrant Gewürztraminer. THE DELHEIM CAPE MALAY CHICKEN CURRY
Ingredients 1 kg deboned chicken breast, cubed 2 onions, peeled and chopped oil 2 tsp garlic, peeled and minced 6 potatoes, peeled and quartered
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½ kg green beans, chopped ½ kg carrots, peeled and diced 2 tsp tomato paste 2 Tbsp Cape Malay curry powder 4 cloves 2 cardamom pods, chopped 1 cinnamon stick 2 bay leaves 2 star anise pods 1 tsp ground cumin 2 Tbsp chutney 3 cups chicken stock flour salt & black pepper to taste Directions 1 Heat the oil in a large pot or saucepan. 2 Add the oil, onions, garlic, cinnamon stick, curry powder, cloves, cardamom pods, bay leaves, star anise and cumin and continuously stir for 5 minutes. 3 Add the tomato paste and chutney, add 3 cups of chicken stock and allow to simmer. 4 Add potatoes, green beans and carrots and cook for 30 minutes. 5 Coat the chicken breast cubes in some flour and fry in a frying pan until browned. 6 Add the chicken cubes to the pot and stir to coat well. 7 Season to taste. 8 Serve with yellow rice and a variety of sambals and atjars. You can also add a Roti!
Old No. 7 Tennessee whiskey is the Jack Daniel’s that fans the world over know and love, along with other variants in the range, like the Tennessee Honey, Tennessee Fire, altogether more serious Gentleman Jack and Single Barrel examples. The original recipe has been unchanged for 150 years and according to Men’s Journal, it is an iconic recipe, comprising 80% corn, 12% malted barley and 8% rye. But there’s a new whiskey in town – Jack Daniels Tennessee Rye which is 70% rye, 18% corn and 12% malted barley – which is then mashed and charcoal mellowed before being aged to be as smooth as possible, because that’s how Jack Daniel’s made his whiskey. Jeff Arnett, the Master Distiller, said he and his team have created this unique rye whisky which is bold and spicy in flavour but which still delivers a smooth, sipping experience. He likened it to the difference between a rye bread and normal bread – flavourful and tasty. “Just like with other Jack Daniel’s Tennessee whiskeys, there is no wrong way to drink Jack Daniel’s Tennessee Rye,” is the advice from the team. “Taste it on the rocks to really experience its bold and spicy notes, or try it as a cocktail.” Here are a few suggestions. JACK DANIEL’S RYEBALL
45ml Jack Daniel’s Tennessee Rye 15ml fresh lemon juice 15ml simple syrup 2 dashes bitters Soda water 1S hake all ingredients but soda in a cocktail shaker. 2 Strain into highball glass with ice. 3 Top off with soda. 4 Garnish with a lemon wheel TENNESSEE RYE OLD FASHIONED
90ml Jack Daniel’s Tennessee Rye 15ml simple syrup 2 dashes bitters 1 orange slice (garnish) 1 Combine simple syrup, orange slice and bitters into a rocks glass and muddle. 2 Add Jack Rye, half fill with ice and stir for 20-30 seconds. 3 Garnish with orange slice.
MAI TAI
75ml rum 30ml orange liqueur 30ml pineapple juice 15ml lime juice 4 – 5ml orgeat syrup* 1/2 teaspoon white cane sugar 1 dash vanilla syrup 2 dashes Angostura aromatic bitters Shake all ingredients in an ice-filled shaker and strain into an ice-filled glass. Garnish with a lime wedge. * Orgeat syrup can be made at home as follows: 500g blanched almonds 800ml water 700g sugar 100ml Vodka or Brandy 2Tbsp Orange or Rose flower water (optional) Soak almonds in cold water for 30 minutes. Drain and crush the almonds to a fine grind. Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours. Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture, squeezing the cloth to extract all the liquid. Return the ground chopped almonds to the almond water, let it stand for another hour and then strain again. Repeat a third time if you wish. This is will get all the oils out of the almonds. Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly. Remove from the heat when the sugar is completely dissolved. Cool for 15 minutes and then add the brandy or vodka and the orange flower water. Store the orgeat in a clean glass bottle.
RUM CLASSICS
Fashion and trends change rapidly but ultimately what lasts the course are the classics – and it’s the same when it comes to cocktails. There are a few rum-based cocktails which have stood the test of time and which depend on Angostura bitters as a key ingredient. According to Drinks International’s 2020 annual brands report, the cocktails below are some of the best selling cocktails worldwide. They are also easy enough to try at home. DAIQUIRI
60ml white rum 22ml fresh lime juice 45ml simple syrup 3 dashes Angostura aromatic bitters 1 fresh lime Shake all ingredients together in an ice-filled shaker and strain into chilled cocktail glass. Add lime wedges as garnish. MOJITO
60ml white rum 37ml simple syrup Soda water 3 dashes of Angostura aromatic bitters 12 mint leaves 1 fresh lime Muddle mint leaves, two lime wedges and simple syrup in a glass. Add white rum and crushed ice to the mix, stirring consistently until the glass frosts. Top up with club soda and add bitters. Garnish with a lime wedge.
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T E R E S A U LYA T E
EMBRACING FAVOURITES
FOOD IS A WAY OF SHOWING LOVE AND CARING. NOTHING BEATS A BIRTHDAY CAKE BAKED BY SOMEONE YOU LOVE – AND IF IT’S A BIT SQUIFF OR LOPSIDED, IT’S EVEN MORE REAL AND AUTHENTIC. SAVOURY OR SWEET, MAKING A MEAL OR A SPECIAL DISH FOR SOMEONE IS A MANIFESTATION OF THAT AFFECTION.
O
ne of the things I’ve missed most during this drawn-out pandemic is the simple hug. And I know I’m not alone in feeling this loss of a simple, embrace. Fortunately I have been in lockdown at home with my husband and the kids, so there hasn’t been a complete lack of physical connection, but never again will I take for granted the comforting hugs from the grandparents, a warm hug from a friend or a quick passing hug that says “you’ve got this” from another mom also rushing around during the busy morning school run. Sometimes I wonder if we’ll ever be able to hug each other again! These last few months feel as though they’ve kind of telescoped and been even longer than the tally of days indicates. At some point this situation will end – that I know – but it’s been a very long road.
As we approach another Heritage Day in September we may not be having the large gatherings that we’ve enjoyed in the past, but there’s no reason we can’t still enjoy some of our local favourite dishes. It’s another way of saying “I love you guys!” to friends and family. I’ve chosen two recipes or dishes for this issue because they represent comfort and familiarity – a hug in a meal if you will! We start with an easy tomato bredie – a definite family pleaser, crowd favourite and quick to prepare. While the bredie is simmering away and working its magic you can get to work on dessert which are these cute and saucy mini malva puds. They have a marmalade twist which I’m sure you’ll love. And I’ll leave it there with a virtual hug from me to you: so happy heritage cooking!
TOMATO BREDIE Serves 4-6
INGREDIENTS:
10ml (2 tsp) vegetable oil 10ml (2 tsp) butter 1 kg lamb neck (on the bone) 1 onion, chopped 5ml (1 tsp) ground coriander 2.5ml (½ tsp) ground nutmeg 2.5ml (½ tsp) ground cinnamon 5ml (1 tsp) ginger paste 5ml (1 tsp) garlic paste 800g tinned tomatoes 125ml (½ cup) tomato paste 625ml (2½ cups) lamb or beef stock Salt and pepper Rice to serve METHOD:
1 Heat the oil and butter in a large pot. Add the lamb in batches and brown on both sides. Remove from the pan and set aside. 2 Lower the heat and add the onion to the same pot. Cook gently until softened. Add the coriander, nutmeg, cinnamon, ginger and garlic and cook for a further minute. 3 Add the tinned tomatoes and tomato paste to the pot and stir. Put the lamb back into the pot, then pour in the stock. Season with salt and pepper. 4 Bring the mixture to the boil, then lower the heat and simmer gently for 1½ to 2 hours until the meat is pulling away from the bone. Check the seasoning and serve with rice. OPTIONAL: if you prefer a thicker bredie
stir 2-3 teaspoons of cornflour mixed with a small amount of water into the pot. 42 w w w .t o p s a t s p a r. c o . z a
Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com
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T E R E S A U LYA T E
MINI MARMALADE MALVA PUDS Makes 12
INGREDIENTS:
For the pudding: 180ml (¾ cup) castor sugar 2 large eggs 30ml (2 Tbsp) marmalade 7.5ml (1½ tsp) orange zest 375ml (1½ cups) flour 5ml (1 tsp) bicarbonate of soda Pinch of salt 30g butter, melted 15ml (1 Tbsp) vinegar 180ml (¾ cup) milk Ice cream, to serve For the sauce: 125ml (½ cup) cream 50g butter 60ml (¼ cup) brown sugar 60ml (¼ cup) water METHOD:
1 Preheat the oven to 180ºC. Grease a muffin pan well. 2 Cream the sugar and eggs together until pale and thick. Mix in the marmalade and orange zest. 3 Sift the flour, bicarbonate and salt into a separate bowl. Combine the melted butter, vinegar and milk in another bowl. 4 Add half of the wet ingredients to the egg mixture and mix to combine. Add half of the dry ingredients and mix again. Add the remaining wet and dry ingredients and mix together until combined. 5 Scoop the batter into the muffin tray, making sure to divide it equally. Bake for 15 minutes until an inserted skewer comes out clean. 6 While the puddings are baking prepare the sauce. Place the cream, butter, brown sugar and water in a saucepan. Stir together over a medium heat until the butter has melted and the sugar has dissolved. Bring the sauce to the boil then allow to boil for a minute. Remove from the heat. 7 Remove the puddings from the muffin pan while they’re warm and place in an oven dish (or a tray with sides). Pour the hot sauce over the puddings. Serve warm with a scoop of ice cream. 44 w w w .t o p s a t s p a r. c o . z a
TUISNYWERHEID |
EMILE JOUBERT
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PEUSELPRAATJIES
VIR 12 TOT 15 HOENDERVLERKIES, NEEM JY:
Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire. Check out his blog: www.winegoggle.co.za
AS MENSE RONDOM ’N BRAAIVUUR STAAN – SOOS ONS ALMAL LIEF IS – IS DIT NODIG OM AAN ’N IETSIE TE TEUG EN TE PEUSEL. HIER IS ’N VOORSTEL VIR DIE VOLGENDE BRAAISESSIE.
D
ie superster-atleet en vinnigste man op aarde, Usain Bolt, het destyds ’n paar sportdieetkundiges laat regopsit toe hy seg sy gunstelingkos is daardie cholesterolbomme genaamd Chicken Nuggets, en dat die meerderheid van sy eetgewoontes rondom een of ander gebraaide hoendergereg draai. Net soos Bolt, is die besielde drankie rum se ware tuiste die Wes-Indiese eiland van Jamaika. Gooi hierby die atleet se liefde vir hoender, en rum maak vir jou wragtag ’n smulgereg van gebraaide hoendervlerkies. Trouens, hoendervlerkies is darem ’n staatmaker oor die kole. So ’n bak vol, bros en geurig, is heerlik om aan te peusel terwyl ander meer substansiële items op die rooster is. En dit kan sommer ’n maaltyd op sy eie wees. Om die beste van die hele ding te maak, moet kiep se vlerkies lank en diep gemarineer word. En dit is waar rum inkom. Die hart van die hoendervlerkie se marinade.
¾ koppie (160ml) donker rum (nie die wit, deurskynende soort nie) 2 suurlemoene se sap 3 eetlepels sojasous 3 eetlepels bruinsuiker 3 rooi brandrissies, pitte uit en fyngekap 2 eetlepels vars fyngedrukte gemmer 5 knoffelhuisies, fyngekap 1 ½ teelepels gemaalde wonderpeper 2 teelepels sout ½ teelepel gemaalde swartpeper MARINEER
Die eerste stap is om die marinade te maak, waarvoor mens geen cordon bleu benodig nie. Met ander woorde, gooi als in ’n bak en meng lekker deur met ’n vurk. Gewoonlik word jou vleis in ’n bak gemarineer, maar dit is werklik die moeite werd om vir hierdie vlerkies een of twee van daardie toeseël Jiffy-sakkies te kry. Sit jou vlerkies in die sak – gebruik twee as die sakkie nie groot genoeg is nie – en skep die marinade saam met die vlerkies in die sak. Maak seker al die lug is uit die sakkie gedruk en seël dit dan toe. Só is jou marinade in maksimum kontak met die hoender, dus kan daar net iets magies gebeur. Plaas die sakkie of sakkies in die yskas – vir ’n minimum van vier ure. Maar verkieslik oornag sodat al hierdie lieflike geure in die hoender kan intrek. VIR DIE BRAAISLAG:
Steek vuur aan en maak kole. Haal die vlerkies uit die marinade uit en hou eenkant. Die oortollige marinade kom in ’n klein pot wat op ’n stoofplaat verhit word. Laat die marinade in die potjie prut vir sowat vyf minute, net om die mengsel bietjie gaarheid te gee. Terug by die vuur, en jou kole is gereed om te braai. Dis hoender, so braai teen matige kole en neem alle moontlike stappe om te verhoed dat dit brand – iets wat hoender maklik doen. Belangrik is om die hoendervlerkies van rou tot gaar heeltyd op die kole te braai. Baie mense neem die kortpad as dit by hoender kom deur hom eers in die mikrogolf of in die oond effe gaar te maak, en dan kole toe te neem. Hierdie praktyk ontneem jou van die heerlike geur en tekstuur wat net deur 100% kole-gebraaide hoender verkry kan word. Om die vlerkies gaar te kry oor matige kole verg so 30 tot 40 minute. Wanneer jy die hoender met ’n mes se skerppunt steek en die sap wat uitloop deurskynend is sonder enige pienk, dan is jou vlerkies reg. Nou vir die geur: haal jou vlerkies af en trek hulle deur die marinade wat in die pot geprut het. Sit die vlerkies terug op die kole vir vier tot vyf minute totdat hulle mooi donker gekaramelliseer het. Pragtig. Bedien met wiggies suurlemoen of lemmetjies om die vleis op te kikker. Die wenstreep is joune.
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POTATO AND CHORIZO TORTILLA
TAPPING INTO
TAPAS
SPAIN IS THE HEARTLAND OF TAPAS. SMALL PLATES OF BITESIZED MORSELS ENJOYED PRIMARILY WITH FRIENDS AND A GLASS OR TWO OF SHERRY, WINE OR BEER ARE WHAT YOU’LL FIND SERVED FROM BARCELONA IN THE NORTHEAST TO JEREZ WAY DOWN SOUTH.
T
here’s more to tapas than a bowl of olives, plate of patatas bravas and a bit of manchego cheese ... as Cape Town-based chef Liam Tomlin demonstrates in his most recently published recipe book, Tapas with Liam Tomlin. He might hail from Ireland but Liam Tomlin calls the Mother City home. It’s where he has successfully opened a host of popular restaurants: Chef’s Warehouse being the most prominent among them. This cookery book, his fourth, sprang out of his personal preference; this is the way that he likes to both cook and eat. The inspiration was about demonstrating the variety of flavour, the role that texture plays in appreciating food and also about the techniques and
cooking styles which are used in the preparation of these plates. Anyone who has been fortunate enough to eat at Chef’s Warehouse in Bree Street, Cape Town, will appreciate the culinary journey Tomlin takes. It’s not possible to make a reservation in advance, seating is extremely limited and the menu comprises what is fresh and seasonal that day and what he feels like preparing for his patrons. Tomorrow or next week the experience will be totally different. Between the pages of this book, the second about tapas, Tomlin focuses on getting as much flavour out of ingredients by means of solid technique – with the end result being tasty, well balanced dishes. Gone are the more formal, fussy and traditional fare with layers and components added purely to demonstrate the gastronomic skill of the chef. It’s all about flavour and enjoyment. As Andy Fenner, owner of Frankie Fenner Meat Merchants said: “Liam has the crew do it every day. This book will show you how to do it at home.” Just like his restaurants, he tore up the publishing rule book so there are no formal chapters as such. He meanders in sensory and tasty fashion through tapas for all occasions. If flavour excites you and you love to share with friends and family, this is one to add to the repertoire.
Serves 6
1 kg floury potatoes, peeled and cut into paper-thin slices 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 4 sprigs fresh thyme 1 litre olive oil Salt and freshly ground pepper 8 free-range eggs 100 g chorizo, sliced 1 Place the potatoes, onion, garlic and thyme in a heavy-based saucepan. Cover with 950 ml of the olive oil and lightly season with salt and freshly ground pepper. Place over a medium heat until the oil just starts to warm, then reduce the heat to low and gently cook the potatoes until they are completely cooked and soft (30 – 35 minutes). 2 Place the potatoes into a chinois to drain the oil (a sieve will also do the trick). The oil can be strained and used another two or three times. 3 Whisk the eggs and season lightly with salt and freshly ground pepper. Reserve 150 ml of the egg mixture in a separate bowl. Add the potatoes and chorizo to the remaining egg and gently mix so that the potatoes are evenly coated with egg. 4 Heat enough olive oil to cover the base of a 28 cm non-stick frying pan over a medium heat. Pour in the tortilla mix. As the mixture begins to set, shake the pan in a circular motion to ensure even cooking. Using a wooden spatula, shape the tortilla into a thick disc shape. Cook for a further two minutes, then cover the pan with a large, flat plate and flip the tortilla onto the plate. Gently slide the tortilla back into the pan, uncooked-side down, and reduce the heat to low. 5 Smooth out any imperfections on the cooked surface of the tortilla by pouring over a little of the reserved beaten egg and smoothing it with a wooden spoon. Continue to cook for two minutes. Flip the tortilla again and repeat the smoothing process. Cover and cook for a further two minutes. Repeat the process again and cook for another two minutes. 6 When done, the tortilla should still have a little wobble in it when you gently shake the pan. Remove from the heat and keep in a warm place for five minutes. Transfer it onto a plate and cover with cling film for five minutes to allow the residual heat to set the remaining uncooked egg. 7 Serve the tortilla whole or cut into wedges. It is good served hot or at room temperature, but not chilled.
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PUMPKIN RISOTTO AND ARANCINI Serves 4
1.2 litres vegetable or chicken stock 50 g unsalted butter 1 clove garlic, crushed 100 g onion, peeled and finely chopped 250 g Arborio rice ¾ cup pumpkin purée 50 g unsalted butter, diced and chilled 50 g Parmesan, grated Salt and freshly ground pepper 100 g seasoned flour 2 free-range eggs 100 g fresh breadcrumbs Vegetable oil for deep-frying 1 Bring the stock to the boil in a heavy-based saucepan; reduce the heat so that the stock is just simmering. In a large heavy-based saucepan, melt the butter, add the garlic and onion and sweat without colour for two minutes. Add the Arborio rice and seal for a further two minutes without colour. Add a ladle of stock and stir into the rice and continue to cook, stirring continually to prevent it from sticking. Reduce the heat so that the rice simmers (too much heat will result in boiled rice) and cook until the stock has been absorbed. Continue to add the stock a ladle at a time and cook the risotto until the rice softens (al dente), which will take 18 – 20 minutes, depending on the amount of risotto being made. Set half the risotto mixture aside and refrigerate to be used for the arancini. 2 To finish the risotto and arancini, add the pumpkin purée to taste (the risotto should be a deep, rich orange colour). Add the butter and stir into the rice until fully incorporated. Add the Parmesan and fold through the risotto. Remove and discard the garlic clove. Season to taste with salt and freshly ground pepper. 3 To make the arancini, divide the cold pumpkin risotto into 35 g balls. Pass the risotto balls through a bowl of seasoned flour, then into seasoned egg wash and finally into seasoned breadcrumbs so that they are evenly covered with the crumbs. Put the crumbed balls through the egg wash and breadcrumbs a second time to ensure a thick coating of crumbs. 4 In a heavy-based saucepan, heat the vegetable oil to 170˚C. Carefully add the risotto balls. Stir frequently and cook until crisp and golden. Remove from the heat and lift the balls out of the oil using a slotted spoon. Drain on kitchen paper to absorb any excess oil. Season to taste with salt and freshly ground pepper. 5 Pour a small pool of the remaining pumpkin purée on one side of a plate and place an arancini on top of it. Set a small pot or bowl of risotto beside it and sprinkle with Parmesan.
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WARM CHOCOLATE FONDANT WITH CHOCOLATE SORBET Serves 8
20 g unsalted butter, melted, for lining moulds Castor sugar for lining moulds 200 g dark chocolate, with 60% cocoa solids, finely chopped 200 g unsalted butter, softened 4 medium-sized free-range eggs 4 medium-sized free-range egg yolks 200 g icing sugar, sieved, plus extra for dusting 55 g plain flour 35 g good-quality cocoa powder CHOCOLATE SORBET
Makes 750 ml 400 ml water 100 ml milk 150 g castor sugar 40 ml glucose 30 g cocoa powder 100 g dark chocolate, chopped 1 small bunch fresh mint 1 Prepare the chocolate sorbet 12 hours in advance of serving. Bring the water, milk, castor sugar, glucose and cocoa powder to the boil in a heavy-based saucepan and
stir continuously for two minutes. Reduce the heat to a simmer. Add the chocolate and stir until melted. Remove from the heat and allow to cool. Pass through a fine sieve and churn in an ice-cream machine until it becomes smooth and creamy. Transfer to a container and freeze until ready to use. 2 Preheat the oven to 190 °C. Prepare eight dariole moulds or ramekins by brushing them well with melted butter, using upward strokes around the sides. Chill until firm, and then brush again with another layer of butter. Coat the ramekins with castor sugar, shaking out the excess. Place the ramekins on a baking tray and set aside. 3 Put the chocolate and 200 g butter into a stainless-steel bowl and set over a pot of simmering water. Stir the chocolate and butter until melted, smooth and fully incorporated. Keep warm. Using an electric mixer, beat the eggs, egg yolks and icing sugar together until pale and doubled in volume. Reduce the speed of the mixer and add the melted chocolate. Remove the bowl from the mixer and sift the flour and cocoa powder; fold them into the chocolate mixture, taking care not to over-work the mixture. Spoon the mixture evenly between the prepared moulds; they should be just over half full. Place in the oven and bake for 8 – 10 minutes. After eight minutes,
remove one of the fondants and check that it is cooked around the edges and the centre still looks soft. Insert a skewer to test the centre; the skewer should come away warm but the centre should remain liquid. If you think it needs more time, return the fondants to the oven for another minute and check again. 4 Remove the fondants from the oven and allow to stand for one minute. Carefully turn each one out onto a serving plate. Dust with icing sugar and serve with a quenelle of chocolate sorbet.
A COPY OF TAPAS. To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. ENTRY DEADLINE: 15TH OCTOBER 2020 See T&C’s on pg 04 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.
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NEWS DIARY
CLICKS FOR CORKS
The Nedbank Cape Winemakers Guild Auction is always a highlight of the South African wine scene. Instead of taking place at the Spier conference centre in Stellenbosch as it usually does, the event is going virtual – and will be hosted once again by Bonhams, the internationally renowned auction house based in London. Saturday, October 3 is the date to set aside to watch the auction action. The decision to move the auction online was done in line with the prohibition on social gatherings but the Cape Winemakers Guild (CWG) has stated that it hopes the 2021 event will once again take place live. Not only will wine enthusiasts be able to bid on current CWG wines but members of the Guild have made a limited amount of previous CWG auction wines from their personal vinotheques and collections available for bidding. Consequently, there will be two separate and distinct auctions: the vinotheque auction and the “normal” auction. Funds raised by the vinotheque auction will be placed in a trust to assist winemakers in staying afloat in the aftermath of the Covid-19 pandemic, keeping their businesses running and people who depend on the wine industry employed. For this auction, potential buyers will be able to place bids on the Bonham’s website over a two week period from 18 September until 16h00 (GMT) on the actual auction day, 3 October. Anyone interested in rare and very unique parcels of wine should register in advance on the Bonhams website – www.bonhams.com – and will be able to watch and bid live either on the website or by telephone. It’s also possible to place proxy or commission bids with Bonhams in advance of the event. “We live in unprecedented times and as leaders of the industry, the Guild has taken a pragmatic yet positive approach to the challenges we are faced with, ensuring that we can continue to support our communities, our customers, and our members,” said Andrea Mullineux, CWG Chair.
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NEW RECORD FOR KANONKOP
Stellenbosch wine estate cemented its reputation as one of the country’s best yet again by achieving an astonishing auction record recently. Kanonkop Paul Sauer already has bragging rights as South Africa’s first wine to achieve a perfect score of 100 points by a top international critic – and it was a rare lot of Paul Sauer from three decades that was knocked down for a staggering R546 240! Pre-auction estimates for the 19 bottles – all large format – spanning the vintages of 1988 to 2006, were R200 000 to R250 000. The 5-litre bottles were in mint condition, having been part of a private collection assembled and stored at Kanonkop, so the wine had never left the cellar! The fine wine auction, only the second of its sort combined with modern, post-war and contemporary art held in South Africa, was conducted by Strauss & Co. as part of a three day virtual sale. Two other historic wineries participated in the auction, Klein Constantia and Boekenhoutskloof. Total sales of R2 264 429 were achieved with Klein Constantia’s world famous sweet dessert wine, Vin de Constance achieving excellent prices. Two bottles of the first ever release – 1987 – were sold for R23 450 each while a six-bottle case of the 2007 vintage went for R22 278. Director of Wine Cellar, Roland Peens, who assisted in curating the wines on offer pronounced himself “thrilled” at the result. “Hammer prices were way over the estimates, showing excellent demand for vintage South African wines.” The impressive result proved that Kanonkop’s Paul Sauer was deserving of its world-class iconic status – as well as the fact that Klein Constantia and Boekenhoutskloof wines are equally appealing to fine wine collectors.
SAFE TO TRAVEL
Signed, sealed and approved, Stellenbosch is one of the first places in South Africa to be approved by the World Travel and Tourism Council (WTTC) and be granted a Safe Travels Stamp. The WITC represents the global travel and tourism private sector – and work with health experts, governments and industry associates to “achieve effective recovery protocols while creating action plans to optimise recovery across the (tourism) sector amid the Covid-19 pandemic”. The Safe Travels Stamp was created to help travellers identify locations and destinations around the world that follow the global standardised health and hygiene protocols, ensuring a safe stay for travellers. The CEO and co-founder of Tripadvisor, Steve Kaufer said restoring consumer confidence was one of the greatest accelerants to increasing traveller demand. “Safety has always been top a priority for travellers, and the need to feel safe will only become more important in the months and years ahead. As the owners and operators of hotels reopen, travellers will want know what steps these properties are taking in order to keep them healthy. Tripadvisor applauds the WTTC and its Safe Travels initiative as the industry launches a common framework aimed at creating a safe, healthy and secure environment for guests during their stay.” Recognised alongside Stellenbosch were popular destinations like Mauritius, Portugal and Turkey. The town’s quick implementation of recommended measures amid the pandemic was the main reasons it earned a spot among international destinations. “We’ve been working to align Visit Stellenbosch’s tourism business protocols with global standards, and welcome the opportunity to join this global campaign,” said Jeanneret Momberg, General Manager of Visit Stellenbosch. “A global approach that put potential guests’ well-being first is essential to recovery in times of Covid-19. The Safe Travels stamp will be a great way to provide that signal of trust to our future guests,” she said. Momberg said trust was at the core of successful future business and Stellenbosch had worked hard to ensure that hospitality staff were well trained in appropriate hygiene measures.
PANDEMIC POSTPONEMENT
Every three years, Wines of South Africa hosts a mammoth showcase of the country’s vinous offerings. Among agents, buyers, retailers, sommeliers and writers in England, Germany, America and elsewhere, it’s a “must visit” because South Africa is one of the most exciting wine destinations in the world. The event, due to be held in September 2021, has been postponed and pushed out by a further year to October 2022 due to the global Covid-19 pandemic. With exports banned for five weeks and domestic wine sales stopped for even longer, Wines of South Africa (WOSA) operations were hampered, since planning for an event of this magnitude kicks into high gear 18 months ahead of the showcase. This has had a significant impact on WOSAs income, which
ONTO A GOOD THING!
One thing South Africans can be counted on in tough times, is to find an innovative solution to a problem! It’s why the expression of a “ ’n boer maak ’n plan” has long held true. Lockdown restrictions meant that people were unable to visit wine farms – and wine farms were unable to sell wine directly to consumers other than online for later delivery. Stellenbosch Hills decided to add something different to its online offering – take home pairing boxes. Whether it’s by Skype or Zoom, socialising responsibly is the way to do it with mates. The Biltong & Wine box includes all the favourites: a mixed case of wine containing Polkadraai Pinotage/Merlot, 1707 Reserve White, 1707 Reserve Red, Stellenbosch Hills Shiraz, Stellenbosch Hills Cabernet Sauvignon and Stellenbosch Hills Merlot. Packed for two, each box also has six variations in separately bagged pairs of biltong and droëwors. There’s springbok, kudu, moist beef and smoked biltong as well as beef and ostrich droëwors. Anyone wanting more biltong and droëwors for friends in the tasting party, six more portions are available at only R50/person extra. The box also contains tasting notes. The total cost is just R600. The Popcorn & Polkadraai box contains four wines from the easy drinking Polkadraai range and four flavours of popcorn composed by the awesome Guzzle & Wolf Gourmet Popcorn Company: coconut and chia seeds; salted caramel; cinnamon and pretzel; and, dark chocolate. Including complimentary tasting notes, its R300 a pack. To order, send an email to info@stellenbosch-hills.co.za or telephone 021 881 3828.
is directly linked to exports – but has also adversely affected the incomes and businesses of many producers. The combination of these two factors, plus being unable to secure a main sponsor for the event, has driven the decision to move the show back by a year. “With so much uncertainly over the future currently, we’ve taken the difficult decision to move CapeWine to 2022. Financial pressure and the lack of certainty over international travel in the longer term have made it impossible to plan for the event at this time,” said Siobhan Thompson, CEO of Wines of South Africa. “We know that CapeWine is a much-loved event and we want to ensure that the next one is bigger and better than ever. With that in mind, it is sensible to move to 2022, when we hope we’ll have a clearer insight into wine trade events and a more settled picture regarding resources. We cannot wait to welcome the international wine trade back to our beautiful winelands.” SEP/OCT 2020
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FISHING |
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BREAKING
FREE
FISHERMEN ARE KNOWN TO ENJOY THE SOLITUDE OF CALM WATERS, MAJESTIC MOUNTAINS AND ONLY THE BUZZ OF A BEE TO DISTURB THE SWISH OF LINE AS A FLY IS CAST. THEREFORE GARETH GEORGE HAS A QUEEN MOMENT, “I WANT TO BREAK FREE”.
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M
y misbehaving children were sent to their rooms when they transgressed – much like my parents did to me when I was young. And anyone in uniform could be confined to barracks if their behaviour was considered inappropriate – so it’s no wonder that we all had an adverse reaction to lockdown. It’s increasingly hard not to view the restrictions of lockdown that South Africans have been subjected to as anything other than a punishment, no matter how valid and rational the reasons for it being instituted were. Nobody likes being punished – whatever the alleged offence may or may not have been. As a nation which lives, by and large, outdoors, not being able to enjoy the safe wide open space seemed ludicrous and within the first month we fishing folk felt the walls closing in. The large contingent of anglers in South Africa were gobsmacked that you couldn’t stand alone on a river, dam or shoreline getting some fresh air and needed exercise. My personal feeling was that this was cruel and unusual, but acknowledged it was for the greater good. The rationale behind congregating en masse and celebrating the catch of the day or raising a communal toast to another fisherman’s trophy is sound, and if nothing else it forced all of us to re-examine the relationship we have with our favourite tipples. Fisher folk are by nature positive people. When one considers the odds stacked against any angler every time they cast a line into the big blue, it’s impossible not to have faith and belief. Experience has taught us to be prepared for the very real possibility of returning home empty-
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handed, so we’re no strangers to disappointment. Ironically the alcohol sale restriction is, or was, enough to drive a man to drink! Ironic no? The one glimmer of light is that thankfully we are now allowed to enjoy some recreational angling, and can cross provincial boundaries too. Hopefully it’s a precursor to allowing all responsible South Africans to travel within family groups and to experience the beauty of our beloved country. So long as it’s legal, here are a
OPENING SPREAD: The mighty Gariep River meanders its way through the beautiful, arid surrounds of the Richtersveld national park en route to the sea. TOP: Wide open spaces and rivers with eddies and pools just begging to be explored, these are the recreational nirvanas for fishermen, such as Rhuan Human (above) triumphantly showing off a sizeable yellowfish before releasing it again.
few suggestions of iconic fishing destinations to visit within our borders. 1. T he great Orange River – it’s a spectacular contrast of serene arid landscape and the largest river system in South Africa. From below Augrabies Falls, this desert wilderness can be explored by canoe and riverside camp. The fishing is simply off the charts and it’s an adventure that the whole family will enjoy. 2. The majestic Drakensberg – the craggy mountain range covers a multitude of breath-taking locations and many rivers, all teeming with trout. From the foothills in the village of Nottingham Road to the escarpment of the southern Berg and through to the Eastern Cape, it’s an incredible road trip that every fly fisher should take. Rhodes and Maclear are spoken of in reverential wonder for good reason. 3. Cape Vidal – within the world renowned iSimangaliso Wetland Park, this protected marine reserve not only offers some of the best salt water angling in the country, but the area’s unique habitat of alluvial plains and coastal forest is home to four of the Big Five and incredible wildlife overall. It’s the perfect combination of a beach and bush holiday. 4. T he Wild Coast – the unspoiled coastline of the Eastern Cape is what draws rock and surf anglers to the many seaside villages renowned for footprint free beaches and lazy lagoons. It has some spectacular hiking trails, with many famous landmarks and in the right season you are almost guaranteed to witness the migratory whales. 5. Your local watering hole – alas this certainly doesn’t refer to the pub down the road, but the multitude of dams and fishing holes that are within an hour or two’s drive, all of which haven’t seen a rod in the last four months! The local tourism industry is what you should support, making sure that these establishments dedicated to local anglers are there for many years to come. Remember when travelling, double check the latest legislation for any further restrictions that might shackle you. Like basic hygiene, social distancing is common sense, so there’s no tongue in cheek when I urge everyone to be wise and take all the necessary precautions to put the brakes on this terrible pandemic. As a fisherman it’s natural to want to find someone to blame and heap opprobrium upon. After all, we have a litany of excuses about why we didn’t catch fish since it’s never our fault, but this Corona catastrophe has gone beyond pointing fingers. I would humbly appeal to our incumbent leaders to take a leaf out of our victorious Springboks playbook. For all South Africans, the rugby players in green and gold gave real meaning to Queen’s
anthemic “We are the Champions”. Rock legends and sporting legends. It’s been an interesting few months and has everyone thinking about democracy and the right to choose. No doubt there were many who could identify , as I did, with Freddy Mercury’s famous song about wanting to Break Free.
KwaZulu Natal’s Drakensberg foothills (top) offer many stunning fishing spots, including waterfalls over cliffs where birds roost and breed. And then there are the waters – fresh and salt – at iSimangaliso Wetland Park (below) which offer great challenges and opportunities.
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RESPONSIBILITY |
FACING UP TO HEALTH BANK ROBBERS AND HIGHWAYMEN WERE THE ONLY FOLKS OTHER THAN DOCTORS OR NURSES WHO ROUTINELY WORE FACE MASKS. THAT WAS UNTIL AN INTERNATIONAL HEALTH CRISIS GRIPPED THE WORLD AND FOREVER CHANGED THE WAY PEOPLE BEHAVED.
I
n the early days of the Covid-19 pandemic, South Africans found it somewhat endearing when the country’s president fumbled on live television as he donned a face mask for the first time. Social media loved it and we all chuckled, praising President Cyril Ramaphosa for his humanity and ham-fistedness, knowing we’d probably also be as clumsy our first time – regardless of whether it was in the glare of live television cameras or not. Little did South Africa know on April 10 when the government decreed that mask wearing in public was compulsory, that these patches of fabric would become as much a part of everyone’s daily wardrobe as underwear! For a nation which viewed face masks as something people wore to fancy dress parties or children for Halloween and where surgical masks were only ever seen in dentist
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Science has shown that the coronavirus particles can be spread through coughing, sneezing or even talking. Virus filled particles can land on all manner of surfaces which people touch on a daily basis – one of the reasons that the simple message of hand washing and sanitising has been so important in combating the dissemination of the virus. That and social distancing. In an article published in the Lancet, a highly regarded medical journal, Holger Schunemann wrote that by July 26 2020 more than 16 million people worldwide had been infected by the coronavirus and more than 600 000 deaths had been attributed to this disease. “Despite advances in pharmacological treatment and early vaccine development, reducing transmission of the virus with the use of facemasks (referring to medical or surgical masks, N-95 and similar respirators, cloth masks, and bandannas) by health-care workers and the public alike remains a hotly debated topic due to politicisation of discourse and decision making.” Schunemann wrote that at the beginning of the pandemic, experts cautioned members of the public AGAINST wearing facemasks because the potential risk of transmission was deemed low and the desire was also to protect the supplies from being depleted by panic buying – and reserving them for the use of healthcare workers and frontline staff. A message that was also repeated in South Africa. Here’s a
quote from Discovery Health’s head of the centre for clinical excellence, Dr Noluthando Nematswerani: “It’s important to note that medical masks are intended for healthcare workers and are therefore different from cloth face masks recommended for use by the general public.” Dr Nematswerani went on to say: “While wearing a cloth face mask does not prevent the risk of contracting the virus, new guidelines on the use of masks released by the National Institute for Communicable Diseases (NICD) stated that these masks can play an important role in reducing the spread of the virus from infected individuals including those who are not showing symptoms. People who are not showing symptoms may not be aware that they are infected and continue to spread virus from droplets produced when they speak, cough or sneeze. It is therefore recommended that members of the general public use these cloth masks to prevent the spread of the virus. The use of cloth masks can also lower the risk of contracting the virus from contaminated surfaces by acting as a barrier to touching your face.” But then scientists realised how useful masks were in preventing the spread. With so much toing-and-froing about the benefits of masks, researchers at the Florida Atlantic University college of engineering and computer science decided to do what they do best – and test the theory.
or doctor’s surgeries and hospitals, they have now become an extension of everyday life. Whether attending work, shopping, exercising, commuting or walking the dog, masks are simply non-negotiable for South Africans. People might grumble and mutter be they all mask up. Not Americans though ... It was somewhat surprising for the world to see how opposed Americans were to their adoption. Time and again, social media feeds were full of videos of Joe and Jane Average – or Karen Average ... stating that they “had a right” NOT to wear a mask! The exchange was invariably angry and aggressive, sometimes spitting was involved and there was almost always bad language and hurt feelings. In the face of such aggression and vitriol signs went up in businesses and shops stating that patrons not wearing face coverings would be denied entry. Much of this conflict could have been avoided had there been a simple, unified message in the United States or the United Kingdom, a nationwide compulsory order such as in South Africa, that masks save lives. A Twitter post from an American parent illustrated in the most touching way that kids are better at getting the message than supposed adults are. This was how the post went: “Today my daughter met another little girl at the park. They spoke at a safe distance, and then my girl ran up to me and asked if she could have her mask so that her and her new friend could play. They other little girl did the same,” the father wrote. “I was blown away. How is it that two four year old girls could have more awareness and consideration for each others’ health than most adults do in this country? “Do you know how hard it is to get a four year old to do anything, let alone wear a mask? And yet she knew how important this one small inconvenience was in order to enjoy a quick game of chase! And they even complimented each other’s masks, which were both pink.” This father’s parting shot was: “Be like a four year old and WEAR YOUR MASK. #MaskUp #WearAMask #InThisTogether”
Masks come in all shapes and colours. From straightforward medical masks, to N95 examples, industrial ones, homemade ones in a range of fashion fabrics, corporate branded masks and even neoprene ones with removed filters, such as those worn by the Formula 1 motoring fraternity.
The experts in fluid dynamics conducted a host of experiments using medical N95 masks, one layer cloth bandannas and then a two or three layer homemade cloth face mask. Using a mannequin, laser light sheet and a mixture of distilled water and glycerine to mimic or represent the content of a cough jet they were able to model or simulate the effect of sneezing or coughing through a mask – or without one. As expected, the bandanna or single layer-style coverings did little to stop the
aerosol projection of droplets. “Well-fitted homemade masks and off-the-shelf cone style masks proved to be the most effective in reducing droplet dispersal. These masks were able to curtail the speed and range of the respiratory jets significantly, albeit with some leakage through the mask material and from small gaps along the edges,” the report stated. Furthermore, “uncovered emulated coughs were able to travel noticeably farther than the currently recommended 6-foot distancing guideline. Without
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RESPONSIBILITY |
a mask, droplets travelled more than 8 feet (2.4m); with a bandana, they travelled 3 feet, 7 inches (1.2m); with a folded cotton handkerchief, they travelled 1 foot, 3 inches (40cm); with the stitched quilted cotton mask, they travelled 2.5 inches (6 – 7cm); and with the cone-style mask, droplets travelled about 8 inches (24cm). “In addition to providing an initial indication of the effectiveness of protective equipment, the visuals used in our study can help convey to the general public the rationale behind social-distancing guidelines and recommendations for using facemasks,” said Siddhartha Verma, Ph.D., lead author and an assistant professor who coauthored the paper with Manhar Dhanak, Ph.D., department chair, professor, and director of SeaTech and John Frakenfeld, technical paraprofessional, all within FAU’s Department of Ocean and Mechanical Engineering. “Promoting widespread awareness of effective preventive measures is crucial at this time as we are observing significant spikes in cases of Covid-19 infections in many states, especially Florida.”
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“We found that although the unobstructed turbulent jets were observed to travel up to 12 feet (3.6m), a large majority of the ejected droplets fell to the ground by this point,” said Dhanak. “Importantly, both the number and concentration of the droplets will decrease with increasing distance, which is the fundamental rationale behind social-distancing.” The final word on the subject goes to the Lancet article by Schunemann: “No single intervention gives invulnerability to Covid-19. Facemask use should not substitute for these risk mitigation strategies, but might offer benefit. “The current best evidence includes the possibility of important relative and absolute benefits of wearing a facemask. Depending on the pandemic situation in a given geographical setting, the desirable consequences of wearing a facemask may or may not outweigh the undesirable consequences. In highly populated areas that have high infection rates—e.g., USA, India, Brazil or South Africa—the use of masks will probably outweigh any potential downsides.”
How effective a multiple layer homemade stitched mask can be, is illustrated by this image from the Florida Atlantic University, College of Engineering and Computer Science. Just two inches – five centimetres – is the furthest that droplets travel should its wearer sneeze or cough.
HOW TO CORRECTLY WEAR A CLOTH FACE MASK (Advice from the SA Department of Health) The face mask should cover the nose and mouth completely. Face masks should not be lowered or removed when sneezing, coughing or speaking. Face masks should not be touched, handled or fiddled with repeatedly – it should be actively discouraged. The inner side of the mask should not be touched by hands. Wash hands thoroughly after using the face mask. Wash cloth masks with warm soapy water after use and iron once dry. Each person would ideally need to have two cloth face masks so that one can be worn while the second is being cleaned.
PA C K A G I N G |
WASTE NOT,
WANT NOT
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TO MANY, THROWING “JUST ONE” PLASTIC BOTTLE AWAY DOESN’T SEEM TO BE A PROBLEM. MAGNIFY THAT THINKING BY 8 BILLION PEOPLE ALSO DISPOSING OF “ONLY ONE” BOTTLE AND THE SITUATION RAPIDLY SCALES UP TO ALARMING PROPORTIONS – WHICH IS WHY PACKAGING IS GETTING A RETHINK.
P
ackaging, on its own, is not the problem. Packaging ending up in landfill is! South Africa is already exceeding expectations of recycling rates with regards to plastic, with a rate of around 46%, one of the highest in the world. It’s most definitely good news – but ... Sadly, that is more because a marginalised segment of society – unemployed waste pickers are culling recyclable plastics from domestic refuse to earn a living – than because local society thinks that removing plastic from the waste stream is a good idea. In 2019, one kilogram of PET (polyethylene terephthalate) plastic was worth R2. That’s 25 one litre bottles or 50 500ml bottles. To make up one ton would require around 30 000 PET bottles. According to the latest available figures, more than 519000 tons of plastic waste was recycled in South Africa in 2018, much of it due to these informal waste pickers. On bin removal days, these recyclers can be seen stripping out products of value from garbage in cities and towns throughout the country. Coca-Cola Beverages South Africa (CCBSA) recently announced that it would roll out its returnable plastic bottle scheme so successfully piloted in the Eastern Cape in 2019. Each specially branded 2-litre Coca-Cola bottle returned is worth R9 to whoever hands it back in. For an older generation of South Africans this concept is nothing new – except 30 years ago it was all glass cool drink bottles which were returned to shops, supermarkets and corner cafés for a few cents at a time. “The consumer response to the new 2-litre returnable PET bottles has been overwhelmingly positive. We have seen customers in the Eastern Cape opting to switch over to purchasing the returnable bottles and returning them after consumption,” said Coca-Cola MD Velaphi Ratshefola. “After each bottle reaches the end of its useable lifecycle, it joins a regional manufacturing value chain which ultimately means less pollution in the environment.”
The bottles are distinguished from the many bottles on shelf by a green strip on the label. The product inside remains exactly the same, whether the preference is for original recipe, low sugar or zero sugar. The returnable bottles can be used up to 14 times before they are recycled and then used to make new PET plastic containers. “We’re committed to increasing recycled material in our packaging and ensuring more packaging is collected and recycled. The roll-out of returnable PET plastic bottles is another way we can support a circular economy in South Africa,” she said at the launch in July. Her words echoed those by the president of Coca-Cola Europe, Tim Brett. He was the man who said in an interview with Packaging magazine last year: “Packaging per se is not the problem. It’s the packaging that ends up in landfill or in litter. That sounds jarring when you first hear it and I am not denying there is a packaging waste problem – but it is not necessarily the material.
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PA C K A G I N G |
“I really believe strongly we don’t have a packaging problem. We have a waste problem and a litter problem. There is nothing wrong with packaging, as long as we get that packaging back, we recycle it and then we use it again,” Brett said. As the Coca-Cola Company has stated, returnable PET is part of its World Without Waste vision that aims to collect and recycle the equivalent of every bottle and can that it sells globally by 2030. And it’s not just plastic which benefits from this retrieval from waste: glass, paper and cardboard also have financial value as recyclables. In Britain the Waste and Resource Action Programme (WRAP) found a few key insights after conducting a study some years ago. The UK glugs down 13.9 billion litres of soft drinks annually – and around 700 000 tons of soft drink packaging can be found in the waste stream, almost half of which is from domestic households. By lightweighting alone, up to 20% less packaging would be required for soft drinks – “saving” 140 000 tons. One interesting take away of lightweighting is that by making
I really believe strongly we don’t have a packaging problem. We have a waste problem and a litter problem. There is nothing wrong with packaging, as long as we get that packaging back, we recycle it and then we use it again. aluminium cans 5% lighter, 88 000 tons of carbon dioxide will be saved in the European Union alone. That’s the equivalent of removing 28 000 cars from the road! What is lightweighting? Essentially, it’s using less of the raw material in packaging, making the whole package and product lighter which in turn saves energy and money in both manufacture and distribution. Nowadays, cans generally contain 35% less aluminium than a mere decade ago while the average plastic bottle has 25% less PET. Again, to use a Coca-Cola example: cutting the weight of the 330ml glass bottle of Coke from 263g to 210g – a 20% reduction – saved hundreds of tons of raw material without affecting the structural integrity of the bottle. The whole function of packaging is to protect the product, ensuring the end consumer gets the goods in the best possible condition, safely and hygienically. 64 w w w .t o p s a t s p a r. c o . z a
PET (Polyethylene Terephthalate) as used in cooldrink bottles, 2 is HDPE (High-Density Polyethylene) used in milk containers, bottle caps; 3 – PVC (Polyvinyl Chloride), 4 LDPE (Low-Density Polyethylene) used in plastic bags and squeeze bottles, 5 PP (Polypropylene) CD covers, plant pots and car bumpers, 6 PS (Polystyrene) and 7 – Other (BPA, Polycarbonate and LEXAN) while 21 is paper, non-corrugated products specifically.
PET is a general-purpose thermoplastic polymer and one of the most recycled thermoplastics and has the number “1” as its recycling symbol. Recycled PET can be converted to fibres, fabrics, sheets for packaging and manufacturing automotive parts. (Source: Business Insider)
T E C H N O LO G Y |
ROOTS IN THE PAST DO YOU KNOW WHERE YOU’RE FROM, WHAT YOUR FAMILY HAS ACHIEVED AND EVEN WHETHER YOU MIGHT POTENTIALLY HAVE SOME RARE CONDITION THAT’S SKIPPED A GENERATION OR THREE? TRACKING DOWN YOUR ANCESTORS HAS NEVER BEEN SO EASY COURTESY OF THE INTERNET, TECHNOLOGY AND A HOST OF APPS. BY DEE GRIFFIN.
ANCESTRY
With billions of records available, Ancestry has one of the biggest ancestral databases ever. Build your family tree and trace the roots of generations of your family – and their stories. Available on iOS and Android, you can map and track your family’s history no matter where you are. A monthly subscription fee allows you to upload photos, add new family members, share stories and download unlimited family records. The clever hints feature searches through the records for you, alerting you when there is a possible match. Discovering more about your ancestors has never been easier.
MY HERITAGE
FAMILYSEARCH TREE
Connect with your ancestors and uncover important historical family events and stories. By browsing your family branches you are able to see portraits of ancestors, add new relatives and search for records on your family’s history. With no subscription fees, FamilySearch Tree is one of the few completely free ancestry apps available.
MY ANCESTRY PROFILE & HERITAGE
Another no-subscriptions app that can make accurate predictions about your heritage. After adding a photo and completing a short quiz it’s possible to trace your ancestry to its starting point. This is a simple, unfussy app that paints a detailed picture of your family’s historical data. There is an in-app purchase which further unlocks full access reports for a more comprehensive understanding of your heritage.
My Heritage is a great app to use to create and edit your family tree with the ability to add names, dates and photographs. A monthly subscription provides access to a huge database of international records helping you link to relatives overseas and find new family members. Available for iOS and Android, the smart search function allows you to set up email alerts when new record matches are found. Grow your family tree further by connecting with other My Heritage members, with millions of members worldwide, a number of matches can be found within the community. SEP/OCT 2020
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#AwareOfTomorrow
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E N T E R TA I N M E N T |
ACTION, NOSTALGIA AND WHIMSY ESCAPISM CAN TAKE MANY FORMS. WHILE IT’S NOT ALWAYS POSSIBLE TO PHYSICALLY RETREAT DURING THE PANDEMIC LOCKDOWN, IT IS INDEED FEASIBLE TO DO SO WITHIN THE CONFINES OF A BOOK, MUSIC AND THE MUCH SMALLER THAN USUAL HOME SCREEN. HERE’S THE LATEST SELECTION.
THE SECRET GARDEN
top pick This fantasy drama is based on a classic English children’s novel penned by Frances Hodgson Burnett in 1911. The fact that it’s brought to the screen by the producer of Harry Potter and Paddington means it’s destined to be a visual feast. Newly orphaned 10-year-old Mary Lennox (played by Dixie Egerickx) is taken in by a distant uncle Archibald Craven (Colin Firth) who lives in an old manor house in Yorkshire. While housekeeper Mrs Medlock (Julie Walters) is settling her in, Mary is told not to explore or poke about ... but of course she does. She discovers a locked, walled garden neglected since Craven’s wife died 10 years earlier. And that’s when the film takes on its dramatic purpose – since Mary finds a friend in Dickon, the brother of one of the housemaids, as well as her frail, sickly, wheelchair-bound cousin, Colin. The film is richly escapist but with broad themes of emotional and physical growth, of family and friendship and redemption. Filmed at a variety of beautiful locations in England and Wales it is scenically stunning and more than lives up to the reputation of a previously filmed version from 1993. Interestingly, Firth was also in that version, one of his earliest movie performances, albeit in a minor role.
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SNAKE EYES Fans of the GI Joe franchise will relish the news of this spin-off movie as it’s set to breathe new life into it. Snake Eyes has featured in both GI Joe: The rise of Cobra and GI Joe: Retaliation – but this film takes the well-trodden path of a prequel, setting the scene for what happens to the character in those movies. Directed by Robert Schwentke, the action movie was filmed in both Vancouver and Japan before the pandemic shut movie production down. Playing the title role is Henry Golding of Crazy Rich Asians and Last Christmas fame. Snake Eyes has always been seen as a weapon in the GI Joe franchise but in this prequel/ spin-off the ninja hero is not only unmasked, a conscious move to build empathy with the character but also speaking, for once. It pre-empts GI Joe: The rise of Cobra with Channing Tatum and delves into the reasons for Snake Eyes’ rivalry with Storm Shadow. (Spoiler alert: there’s serious sibling rivalry between these brothers!) Golding said Snake Eyes was “unlike anything people will have seen – we’re really starting a new timeline, a new franchise in the GI Joe universe. To kick it off with such a distinct and stylised film, I think, it really sets the precedent for follow-up movies.” Golding is not the only staffing change to the character line-up; Andrew Koji took over the role of Storm Shadow while Ursula Corbero replaced Sienna Miller as Anastasia Cisarovna/Baroness and Samara Weaving took over Shana O’Hara/Scarlett from Rachel Nichols.
C H E MT R A I LS OVER THE C O U N T RY C LU B LANA DEL RAY
LET HIM GO It’s every grandparent’s fear – that they lose all contact with their grandchildren. For retired sheriff George Blackledge (Kevin Costner) and his wife Margaret (Diane Lane) who are dealing with the recent loss of their son, not being able to care for their grandson is simply unthinkable. Being denied total access to him is unacceptable for the Montana couple. And here’s the problem: the grandson is with a survivalist/off-grid family in the mountainous backwoods of the Dakotas – and the Weboy family refuses to hand the boy over to them. They’re prepared to fight for their grandson.
“I think my new record is special,” American musical artist Lana Del Ray said when announcing the forthcoming release of her seventh studio album, a follow-up to her Norman F***ing Rockwell! album which was nominated for two Grammy awards – one of them Album Of The Year – in 2019. Titled Chemtrails Over The Country Club the pop-rock singer said she was blessed to do what she does and grateful that her muse was still present. “And that I have, over the last three years, been blessed to have the insight and ability to channel two books’ worth of beautiful poems,” the 35-year-old artist said. Known as much for her highly stylised, romanticised and almost baroque videos which accompany her songs, the American musician has been outspoken about the double standard in the industry. Fans of her previous hits, “Summertime Sadness”, “Born to Die” and “Blue Jeans” will no doubt be eager to snap up her tracks.
DISCLAIMER: All books featured here are supplied by Penquin Random House South Africa
A LO V E R ’ S DISCOURSE XIAOLU GUO
YO U ’ R E N OT A LO N E SEMISONIC
Formed in 1995 in Minneapolis, Minnesota, the American band Semisonic reunited for the first time in three years to record an Old-School reunion EP, You’re Not Alone. Dan Wilson, John Munson and John Slichter admit that getting together was difficult because of the demands of day-today life. “I would try to write a Semisonic song and it would either not be great, or be good but not sound like the band,” Wilson said. “I just didn’t have a handle on how to sound like Semisonic and have it be good enough of a song. I used to think it was maybe something like what Robert Plant used to say — that he doesn’t know how to be that guy in Led Zeppelin anymore, so he just ain’t doing it.” But in 2017 Wilson clicked back into Semisonic mode, reuniting with his former band mates, drummer Jacob Slichter and bassist John Munson. The result is You’re Not Alone, a fivesong EP that marks their first release since 2001.
10 SONGS TRAVIS Beloved Scottish band Travis returns with the first new music from their impressive ninth studio album 10 Songs scheduled for release in October. The first single from 10 Songs is “A Ghost”, which arrives with an impressively animated video directed and drawn by frontman Fran Healy, with his 14 year old son Clay leading the beautiful cinematography work – all done whilst in Covid-19 isolation. Co-produced by both Fran and Robin Baynton (Coldplay, Florence & The Machine), and recorded at RAK Studios as 2019 turned into 2020, 10 Songs is an album about the way life comes at love and what love does to weather those challenges. It’s grown-up. There’s sizzling synergy in abundance, and many of its songs benefit from the almost psychic sense of mutual attunement that comes from being in a band whose line-up hasn’t changed in its entire collective lifetime.
MISS BENSON’S BEETLE RACHEL JOYCE Margery Benson’s life ended the day her father walked out of his study and never came back. Forty years later, abandoning a dull job, she advertises for an assistant. The successful candidate is to accompany Margery on an expedition to the other side of the world to search for a beetle that may or may not exist. Enid Pretty is not who she had in mind. But together they will find themselves drawn into an adventure that exceeds all Margery’s expectations, eventually finding new life at the top of a red mountain. This is a story that is less about what can be found than the belief it might be found; it is an intoxicating adventure story and simultaneously a tender exploration of a friendship between two unforgettable women that defies all boundaries.
A Chinese woman comes to London to start a new life, away from her old world. She knew she would be lonely, adrift in the city, but will her new relationship bring her closer to this land she has chosen, will their love give her a home? A Lover’s Discourse is an exploration of romantic love told through fragments of conversations between the two lovers. Playing with language and the cultural differences that her narrator encounters as she settles into life in a post-Brexit Britain, Xiaolu Guo shows us how this couple navigates these differences, and their romance, whether on their unmoored houseboat or in a stifling flatshare in east London, or journeying through other continents together … Suffused with a wonderful sense of humour, this intimate and tender novel asks universal questions: what is the meaning of home when we’ve been uprooted? How can a man and woman be together? And how best to find solid ground in a world of uncertainty?
DON’T TURN AROUND JESSICA BARRY Two strangers, Cait and Rebecca, are driving across America. Cait’s job is to transport women to safety. Out of respect, she never asks any questions. Like most of the women, Rebecca is trying to escape something. But what if Rebecca’s secrets put them both in danger? There’s a reason Cait chooses to keep on the road, helping strangers. She has a past of her own, and knows what it’s like to be followed. And there is someone right behind them, watching their every move ...
SEP/OCT 2020
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THINGAMAJIGS |
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QUIRKY BUT FUN CAN LIFT THE SPIRITS IN TRYING TIMES – LIKE FUNKY EARRINGS OR A BOTTLE OPENER THAT BRINGS TO MIND TREETOP LEAFMUNCHING QUADROPODS. AND THEN THERE ARE THE PRACTICAL THINGS, LIKE A HANDY WINE PUMP WHICH CAN KEEP A PRECIOUS BOTTLE OF FERMENTED GRAPE JUICE FOR ANOTHER DAY ...
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in the next issue of
SUMMERTIME APERITIFS – Campari anyone? TASTING: Crisp, refreshing cider PINK WINE IS COOL
CONGRATULATIONS
BROUGHT TO YOU BY
The winner of the book ALL SORTS OF ONE DISH WONDERS is
Mangaliso Ngomane from Mpumalanga W W W .T O P S AT S P A R . C O . Z A
SEP/OCT 2020
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LO O P D O P |
DIE RUITER IN SMART D LANK VOOR TELEVISIE WAS DAAR FOTOBOEKIES. BEAU DIE ONTEMBARE, MARK CONDOR, AREND, SKRIKRUITER, TESSA, SAAL 10 EN SO MEER. NOU SEKERLIK NIE DIE TOPPUNT VAN LITERÊRE OORDAAD NIE (MEESTE TELEVISIE SEKERLIK OOK NIE), MAAR TOG HET FOTOBOEKIES ’N MERKWAARDIGE EN SELFS POSITIEWE INVLOED IN MENIGE JONGELING SE LEWE GEHAD. BESLIS IN MYNE. Address: TOPS at SPAR Krugerstraat 20, Wolmarandsstad, 2630 Tel: 018 596 1200 Business Hours: TOPS at SPAR Mon-Thurs 09h00 - 17h00 Fri: Closed Sat-Sun: Closed Public Holidays: Closed TOPS Customer Care Tel: 086 031 3141
*Times are as per latest government regulation at time of print
ie ding is, ek het in Johannesburg grootgeword, maar reg van my begintyd af het ek in my kop ver buite die stad geleef. En veral as gevolg van sekere fotoboekies het ek heeltemal in ’n vervloë tyd geleef. In die tyd van die Zarps, die ruiterbendes, goudsoekers, swerwers en belangrikste van als, perde. Ek was perdberserk. Daarom was Vonk de Ridder my grootste held kleintyd. Want hy was ... Die Ruiter in Swart. En sy glimswart hings se naam was Satan, die perd der perde in hierdie wêreld. Daai jare was ryskole nie eintlik ’n algemene ding nie. Daar was so paar daar by Kyalami rond, maar dit was eksklusief (lees onbekostigbaar). En eintlik het die statige rondtrippelry my nie aangestaan nie. So met daai spitskeppies op en sulke knypbroeke. Vir my het ’n regte ruiter ’n cowboy-hoed en Levi’s gedra. Met ’n vaal hemp en ingeleefde leeronderbaadjie. Genadiglik het my pa-hulle baie vriende op verskeie plase in die ou Transvaal gehad. En amper almal had perde. Nou nie Arabiere of English Thoroughbreds nie, maar meesal doodgewone bossiekoppe en Basoeto-ponies se tipe van ding. Allerbeste was die kuiers op Mooifontein, die Groblers se plaas kort buite Wolmaransstad daar na Witpoort se kant toe. Oom Ben en tannie Reinet Grobler en Stefan, Minette en Lea. Minette was ewe perfek ’n jaar jonger as ek en ’n kop korter, maar dis ’n ander storie. Sy was nie ’n merrie nie en hierdie is ’n perde-storie. Stefan was my bloedbroer en dan was daar die hoofkarakters: Vonk, Prins en Ounooi. Vonk is nie verniet Vonk nie, Prins is ’n pronker en Ounooi is wel ... ’n ounooi. Die perde, ja. Danksy Stefan het ek op
Mooifontein geleer perdry. Nou nie dat ek enige gimkana of die July sou wen nie, maar ek kon myself sien langs Vonk de Ridder. Sy Robin sou ek kon wees, ja. So het ons gewoonlik elke jaar die kort September-vakansie deur Wolmaransstad Mooifontein toe gegaan, maar dié jaar was dit ’n hele Krismisgedoente. En daar kom ene Carl, ’n ou varsity-pel van oom Ben en sy gesin van Kaapstad af ook kuier. Sy seun Martin moes eintlik ’n Amerikaner gewees het. Maak nie saak waaroor jy praat nie, hy kan dit beter doen. Met alles, onverpoos ... Onvermydelik het die gesprek by perdry uitgekom. Hy was uitgesproke opgewonde en het ons hand en mond verseker hy is ’n ruiter van faam. Net soos hy ’n meester van alles is. Stefan kyk vir my.
“Onvermydelik het die gesprek by perdry uitgekom. Hy was uitgesproke opgewonde en het ons hand en mond verseker hy is ’n ruiter van faam.” Hy kon ’n blikskottel gewees het en vir Martin op Vonk gesit het, maar het die geduldige Ounooi vir hom gegee. Ek op Prins en Stefan vat voor met Vonk. Dié twee rittel van lus en ons begin wegtrippel. Gewoonlik sal Ounooi uiteraard saambeweeg, maar dié dag staan sy geanker. Ons kyk die befaamde ruiter aan. Stefan wink. “Kom Martin, jy kén mos.” Die Ruiter in Smart kyk ons sonder enige bravade aan. Niks gebeur nie. “Em ... sit haar net in die pad.” SEP/OCT 2020
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TBWA\ Hunt \ Lascaris \ Durban\87345
A DRINKING AND DRIVING AFTERTASTE
THAT WON’T GO AWAY D R I N K R E S P O N S I B LY
