NIBBLY BITS

PRAATJIES PEUSEL

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.

Die 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.

VIR 12 TOT 15 HOENDERVLERKIES, NEEM JY:

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.

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.

There’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.

POTATO AND CHORIZO TORTILLA

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.

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.

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: 15 TH OCTOBER 2020

See T&C’s on pg 04

LIKE us on www.facebook.com/ CheersMag to double your chance of winning.

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.

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.”

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”.

My 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 emptyhanded, 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. The 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. The 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.