Cheers - Nov/Dec 2014 (Vol.15)

ary t n e m i l p m o c

Nov|Dec 2014|15 brought to you by

T

t www.topsatspar.co.za

win

GREAT PRIZES!

• A fully-stocked wine fridge from KWV

• A Glenmorangie Golf Experience for two to the British Open

• 1 of 18 comedy nights for you and 3 friends with Savanna • A luxury dinner experience

In the

pink

SA’s wine

heritage brands

Craft beer 101 Jamón: from Spain to Prince Albert

Presents of mind –

how to wrap things up

Shelf life:

a guide to storage

•Ideal summer cocktails •Real men DO drink pink…

W E

N

INTRODUCING

CASTLE LITE

OGILVY CAPE TOWN 72606/E

THE ORIGINAL CASTLE LITE, WITH A DASH OF LIME

UNLOCK EXTRA COLD REFRESHMENT

Not for Sale to Persons Under the Age of 18.

contents

4 EDITOR’S LETTER

Getting more than bargained for

6 NEWS

Amaretto wears Versace, Local wine auctions hit new highs, Savanna’s Angry Lemon and lots more

28

Rosé:

Pink wine, made from red or a blend of red and white grapes. The red grape skins are removed before the wine takes up too much colour.

12 TOPS AT SPAR WINE FESTIVAL Snapshots of Soweto... Stylin’

14 TINUS TALKS

The point(s) of assessment

16 DRINKING PINK

Available from SPAR and TOPS at SPAR stores

Making a case for Rosé Call the

TOPS HOTLINE 0860 313 141

22 OLDEN BUT GOLDEN

16

South Africa’s vinous heritage

46 28 TELLING PORKERS

Spain’s ham tradition goes local

33 THE CRAFTY ART Local beer making

38 UMBRELLAS & TWISTS Gin, brandy & vodka cocktails

42 SHELF LIFE

Mixing it up on pg38

Looking at storage of wine & liqueurs

46 BAUBLES & BOWS Great gift wrapping

Nov|Dec 2014 Vol 15

www.topsatspar.co.za 1

contents cont...

Publisher | Shayne Dowling shayne@integratedmedia.co.za Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za

48 THINGAMAJIGS

win

Goodies & gadgets

66 DRYVING DRY

50 Stand a chance to

A few festive season reminders

PR & Promotions | Ashlee Attwood ash@integratedmedia.co.za

68 NEXT ISSUE

Photography | Ashlee Attwood and Thinkstock.com

win a copy of the Die Windpomp DVD or the Ella Henderson: Chapter One CD

What to look forward to in Issue 16

52 SECRETS OF A FRENCH COOKING CLASS

68 COMPETITION WINNERS Who won what

win

By Marlene van der Westhuizen

57 TOPS NOSH

From Asian salmon to a tagine

62 BLOGSPOT

Teresa Ulyate’s seasonal suggestions

Advertising | Shayne Dowling shayne@integratedmedia.co.za Jess Nosworthy | jess@integratedmedia.co.za

69 Stand a chance to win a fully-stocked wine fridge from KWV 71 GROCERY LIST

64 GEARING UP

Stocking up made simple

Emile Joubert’s essential braai kit

72 LOOPDOP

Hunting in Hoedspruit

Contributors | Tinus van Niekerk , Teresa Ulyate Emile Joubert, Gerrit Rautenbach, Clifford Roberts.

Head Office | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701 Printing | Paarl Media Cape Published by | Integrated Media for TOPS at SPAR

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

stockists:

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za Big Blue www.bigblue.co.za, Entrepo www.entrepo.co.za and NetGifts www.netgifts.co.za

COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later

win

a copy of Secrets of a french cooking class

pg52

than 5th December 2014. 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.

2 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

FORGET MAN OF THE HOUR. YO U ’ L L B E M A N O F T H E N I G H T.

WIN A LUXURY DINNER EXPERIENCE T O T H E VA L U E O F R 1 0 0 0 0 PURCHASE ANY OF THE LUXURY BRANDS ABOVE. SEND YOUR TILL SLIP NUMBER AND CONTACT DETAILS TO CHEERS@CHEERSMAG.CO.ZA

CHEERS MAGAZINE

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COMPETITION ENDS 31 DECEMBER 2014. SEE CONTENTS PAGE FOR T&C’s.

Editorial Fiona McDonald

Deliverance

Apologies upfront for those who thought this editorial might have something to do with the seventies movie of the same name which starred Jon Voight and Burt Reynolds. I can’t even claim to have somehow weaved in a reference to duelling banjos – a small element of the movie which has taken on a mythical life and reputation of its own.

T

his issue’s shpiel by me is about

difficult for me because I find that

delivering on expectations. So

quite the opposite is true. How often

often our expectations are built

haven’t you spent R50 or R100 on a

fiona

up almost unnaturally high, particularly

bottle of wine and somehow felt short

hand in allowing the various elements

when it comes to the sort of language

changed? Like it should have

of the blend – Shiraz, Cabernet

that wine marketers use. There are a

provided more… more enjoyment,

Sauvignon, Merlot and Cabernet Franc

number of clichés which they

more fruit, more depth, more

with just a token splash of Viognier – to

frequently trot out when trying to hawk

harmony… just MORE.

speak louder than the wood.

their product.

It’s seldom that one can say the

And with food? It was more than

Somehow the grapes are always

opposite. Happily I can report on one

comfortable with lovely crispy pork belly,

harvested at “optimum ripeness” and

instance recently where I experienced

beef carpaccio, Kentucky-fried quail and

their products are always “easily

just that. Along with about 20 of my

spicy Asian duck pancakes. And there

accessible” with that accessibility

wine writing colleagues we were

are few red wines which can smoothly

extending to it “pairing well with food”.

invited to the launch of a new wine by

partner salmon sashimi… but this did!

But another perennial is that it “over

Plaisir de Merle, an unsung jewel in the

delivers” at its price point.

crown of South African liquor giant

certainly over delivers. If I were given it

Distell. It’s a shiraz-based blended red

blind and asked what I’d pay for it, I

wine that will see you get an elephant

would have no hesitation in saying that

or a rhino back if you hand over a blue

this is a wine which punches out of its

buffalo note!

weight category – and that I’d happy

And it’s this last one that is the most

Yes, I’m a wine geek but this wine

It might be Petit Plaisir by name but it

put down a buffalo and a red lion in

really surprised in all aspects and ticked

exchange for a bottle. And I’d still

multiple boxes. It’s a beautifully smooth

believe I was getting a good deal!

wine. So yes, it’s approachable and

From me and the entire team, we

accessible from the outset. There’s no

wish you all the very best and hope

doubt that the grapes were indeed

that this festive season delivers some

picked at optimum ripeness because

peace and goodwill.

there’s an abundance of fruit – black

Cheers! Fiona

cherries, plums and more. There’s a gentle backing of vanilla and spice which indicates some contribution from oak – but it’s not overplayed or clumsy.

The winemaker has shown a very deft 4 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

News

news news news news Modish Amaretto

Italians are known for their sense of style – from furniture design and cars right through to fragrances!

This Christmas Disaronno, the world’s favourite Italian liqueur will sport a stylish new look, courtesy of the Versace house of luxury fashion.

Taking its inspiration for the Versace Home Collection the distinctively square bottle with its equally distinctive almond and nutty contents will be draped in light blue and sport an opulent white and gold motif in which seashells abound.

“For the second year running we are so proud to be partnering with another of the world’s finest Italian fashion houses. To be able to include Moschino and Versace amongst our list of collaborators is a real honour,” said Augusto Reina, CEO of Illva Saronno. The limited edition is exclusive and will only be available at selected retailers – and a portion of the proceeds will go to the charity ‘Fashion 4 Development’, a United Nations sponsored project in Africa.

Disaronno Versace sour cocktail Created specially for this release.

INGREDIENTS: 25ml DISARONNO 50ml Vermouth 50ml lime juice

METHOD:

Shake and pour over crushed ice.

Top with a dash of Prosecco and drizzle with Blue Curacao.

Drambuie’s new home Christmas with a difference

The Emperor’s Palace charity mile is a great way to celebrate an office year-end function – with a difference.

There’s a Bourbon, Beer & Burger festival on November 1 which coincides with a day of racing at Turffontein race course. Tickets are R450 a head for group bookings which includes hospitality.

Visit www.webtickets to book or www.tripleb.co.za for more details.

Mail info@tripleb.co.za or call them on 073 257 8178 if you’d like to know more about how to keep the office worker bees happy going into 2015.

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Nov|Dec2014 Vol 15

One line on the label of this iconic whisky liqueur reads: “The spirit lives on” – and so it does, keeping company with new stablemates after having been acquired by William Grant & Sons.

Drambuie now rubs shoulders with Glenfiddich, The Balvenie, Grant’s, Hendrick’s Gin and Sailor Jerry Spiced Rum in the William Grant & Sons portfolio.

With its rich, honeyed heather sweetness and distinct whisky spirit, Drambuie is the central ingredient in the Rusty Nail, a cocktail made infamous by the 1950s ‘Rat Pack’ of Dean Martin, Sammy Davis Jr, Frank Sinatra, Joey Bishop and Peter Lawford.

“Drambuie is a natural fit for our portfolio,” said chief executive Stella David. “It has a very rich history and a great story to tell. We are delighted to be in a position to start to re-engage with existing drinkers and to connect the brand with an entirely new generation.”

C A S K - M AT U R E D W H I SK Y

Three Ships Gold Awarded Whiskies shares its Gold with you.

www.freshba.co.za_FBA2696

BUY ANY THREE SHIPS WHISKY & STAND A CHANCE TO WIN. Competition closes 31 December 2014.

INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.

* Image shown may vary. T’s & C’s apply. For more details, visit www.threeshipswhisky.co.za

News

Wine and style on display at Nederburg.

news news news news Record prices South Africa has two wine auctions which are the focus of all eyes: the Nederburg Auction which took place in September and the Cape Winemakers Guild (CWG) auction which happened in October.

standards of our auction wines and the

Nederburg event notched up just over

That’s the news from Savanna which

2014 saw both events achieve record

R7 million in sales, way up on the 2013

has released a limited edition Angry

prices. In terms of the bottom line, the CWG saw their tally rise to R11.9 million, up a whopping 42% over the 2013 turnover of R8.4 million.

Chairman of the Guild Andries Burger said the record prices obtained – among them a remarkable R8 600 per case for six bottles of Le Riche Cabernet Sauvignon 2004 – was testament to “the high quality

stature and recognition the Guild enjoys from private wine collectors as well as leading trade buyers.”

His sentiments echoed those of Nederburg Auction manager Dalene Steyn who was delighted that the

total of R4.3 million – but with less wine on offer.

Cross citrus cider…

Get it while you can because it’s only available for summer.

Lemon for this summer only.

The “all natural premium cider”

“A record average price per litre of R597.36 was achieved – a 68.5% increase on the previous year,” Steyn said.

“South African wine has long been undervalued and this year’s edition proved to be a correction of this trend.

This also recognises the exceptional quality of the wines on offer.”

which is also proudly South African retains its ever-so-dry attitude but this one has a squirt of lemon added, obviating the need to squash a lemon slice in the neck!

Typically refreshing, the Savanna Angry Lemon joins the Dry, Dark and Light expressions for a short period only.

Black Bottle Goes Back To Its Roots

Black Bottle, the blended Scottish whisky which somewhat confusingly has been sold in a green bottle for a century, is going back to its black bottled roots with an eye catching dark glass bottle and a revised blend. The changes will return the whisky to the appearance and flavour of Gordon Graham’s 1879 original.

The iconic black bottles were initially abandoned when the supply of black bottles from Germany to Scotland was interrupted by the First World War. The Graham brothers couldn’t let a war interfere with the important business of producing a world class whisky though and switched to the green bottle that modern Black Bottle connoisseurs have come to love.

The retro look for the new bottle was inspired by a bottle dating from 1906 while the reblending of the whisky, to bring it in line with Gordon Graham 135 year old recipe, was undertaken by master distiller Ian MacMillan. MacMillan describes it as “fresh and floral on the nose with whiffs of new-sawn oak and a hint of smoke, it opens onto a silky palate with delicate smoke and peat balanced by sweet oak and honey, to end on a lingering finish of spice. This whisky is very versatile and can be enjoyed neat or with a mixer.”

If you’d like to attend exclusive Black Bottle events and sample the new blend you can go to www.theblackbar.co.za to register.

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Nov|Dec2014 Vol 15

INTRODUCING THE NEW BLACK BOTTLE THE BIRTH OF A LEGEND It began in 1879. Three Graham brothers – Gordon, Charles and David - left the rural village of Torphins in Scotland for the booming port of Aberdeen, with a plan to make their fortune. They quickly made a name for themselves as tea blenders, but then turned their talents to a very different drink - whisky.

They created a blend which was distinctively rich with a slightly smoky flavour.

Distinctively and delicious, made from the finest grains and single malts.

As a symbol of the bold character of their whisky, it was shrouded in the finest German-made black glass. It was an inspired choice that shaped a legend.

This bottle perfectly suited the character of the whisky, and reflected the brave and uncompromising nature of the founders. This in turn lead to the Graham brothers’ whisky quickly becoming known as ‘Black Bottle’.

Sadly, with the outbreak of World War I in 1914, all trade with Germany ceased and the Grahams needed to find another source of glass supply for Black Bottle. A Scottish glass manufacturer was able to replicate the shape of the bottle, but the nearest they could get to black glass, was dark green. Black Bottle has been in this dark green packaging for the past 100 years.

THE NEXT CHAPTER Now, a century later, Black Bottle is celebrating its origins with a retro look and blend. The reimagined Black Bottle marks a return to the Grahams’ original vision, with glass of pure opaque blackness, a distinctive golden label, and a blend as rich and delicious as the original. And in honour of its roots and Gordon Graham’s impeccable standards as the original Master Blender, the bottle still bears his name.

Black Bottle is blended for and enjoyed around the world by those with the confidence to look beyond the everyday, to see the potential others never will.

It is a whisky blended for people just like the Grahams themselves.

Enjoy neat, with ice or in your favourite whisky cocktail.

Find beauty beyond the obvious.

Find Black Bottle.

To be part of our exclusive future join us on www.theblackbar.co.za

www.blackbottle.com

Not for Sale to Persons Under the Age of 18.

News

news news news news GOLD RUSH

Winem Pieter F aker erreira

Making it a double, The Glenlivet – the world’s number two single malt whisky – scooped a trophy and two gold medals at the International Wine & Spirit Competition (WSC) as well as at the International Spirit Challenge (ISC).

home not only of South Africa’s most awarded wines but also where the popular Masterchef South Africa

750ml reds into a single pack that comes with a complimentary pair of Le Creuset ramekins and recipes.

The set featuring food-friendly Cabernet Sauvignon, Shiraz, Pinotage, Merlot and cab-based blend Edelrood is fit for a Masterchef, brand manager

Africa’s foremost bubbly producers,

Not only was this world renowned

Leveraging their exposure as the

combined its Winemaster’s Reserve

Firmly entrenched as one of South

more reason to celebrate recently.

Synergy is all the buzz when marketing products to consumers – and Nederburg is doing just that with both Masterchef South Africa and Le Creuset.

television series is filmed, Nederburg has

Bubbly celebration Graham Beck Cap Classique had even

Ramekins & recipes

The Glenlivet Nàdurra 16 Year Old expression won the prestigious ISC trophy for ‘Scotch Malt Whisky 20 Years

producer awarded a gold medal for

and Under’ and a gold medal at the

the 2009 Blanc de Blancs at the 2014

IWSC. The recently launched Glenlivet

International Wine & Spirits Competition,

Nàdurra Oloroso, also received a gold

the same wine performed

medal at the IWSC.

Melissa Diedericks believes!

“This premier and very food-friendly collection of reds is presented to celebrate our association with MasterChef South Africa. The idea is to encourage wine and food

Other IWSC golds went to The Glenlivet

enthusiasts to come up with creative

C

Champagne & Sparkling Wine

15 Year Old French Oak Reserve and The

M

Championships, where it was awarded

Glenlivet Archive 21 Year Old while The

pairings of their own, inspired by the

Y

a gold medal and crowned World

Glenlivet XXV, The Glenlivet 18 Year Old

talent of the contestants and to share

and The Glenlivet 12 Year Old all won

them on Facebook.”

CM

Champion Cap Classique.

exceptionally well at the inaugural

Winemaker Pieter Ferreira describes

gold medals at the ISC.

MY

CY

the 2009 Graham Beck Blanc de Blancs

International Brand Director Nikki

as being one of the finest vintages with

Burgess said these successes were

CMY

beautiful finesse, great fruit aromas and

“testament to our Master Distiller, Alan

K

a creamy texture.

Winchester, and his expert team.”

“Hard work in our quest for the perfect bubble continues to pay off and I am

“In recent years, we’ve seen a rise in the popularity of artisanal whiskies such

extremely proud of my team in

as The Glenlivet Nàdurra, which is

Robertson, well done!” says Pieter

crafted in small batches, so it’s great to

Ferreira, who celebrates his 25th vintage

see the style being recognised by

at Graham Beck Wines next year.

whisky experts and fans alike.”

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Nov|Dec2014 Vol 15

Stephen Billingham (HTA), Thabang Motaung (bursary recipient), Hayley Read (Three Ships Whisky) Heinz Brunner (HTA) and Mpo Morudu (Three Ships Whisky)

news news news news Spirited support

showed me how to cook a variety of dishes and stimulated my enjoyment of food and cooking.

Dedication, hard work and a desire to

“Since enrolling at HTA I’ve realised just

students with limited means. The bursary is our way of providing such assistance.

“Three Ships Whisky has pioneered many firsts for the country, including

succeed has seen 21-year-old Thabang

how much detail and perfection is

being named the World’s Best Blended

Motaung receive the Three Ships Whisky

required in preparing a meal. I have

Whisky at the 2012 World Whisky Awards.

bursary, providing him with the financial

found making a sauce to complement a

We therefore find it only fitting to share

support to continue his Diploma in

dish is not quite as easy as it seems and

our success with

Professional Cookery from the HTA School

I’m working hard at perfecting the skill.”

someone who has great

of Culinary Art in Randburg.

Three Ships Whisky brand manager

aspirations. A little

Hayley Read said this was the first

financial help goes a

boy, his aunt Corinne fed his dream of

bursary awarded. “We’ve been

long way and we wish

becoming a chef. “I used to help my

involved with HTA for a number of years

Thabang all the

aunt preparing Sunday lunches and

now and discovered there was a real

best in realising

she shared her recipes with me,

need for financial assistance for

his dreams.”

Having lost both parents while still a

LandskroonCheersAd_fnl_2014_pths2.pdf LandskroonCheersAd_fnl_2014_pths2.pdf

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Stylin’ in Soweto

A celebratory mood prevailed to mark the first decade of TOPS at SPAR’s Soweto wine festival. Thousands of revellers were on hand to help provide a suitably festive atmosphere.

Mandisi Khumalo deeping a firm grip on his glass of white.

Entering the spirit of the event are “selfie queens” Alana Finley, Melissa Ford and Kathy Viscardi.

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Nov|Dec 2014 Vol 15

Styling in Soweto – Pales, Mamiso, Iphe and Siya

Ever the consummate professional, Metro FM host and Idols judge, Unathi Msengana.

Sihle and Muzi relaxing on the VIP balcony.

TOPS at SPAR Soweto Wine Festival

The tables in the Nederburg and Robertson’s Spices tasting theatre all laid out in readiness for the food and wine pairing.

From left, Jack and Marilyn Cooper, Aiden Gibbon, Sharon Cooper and Viv Quann of Hot Salsa Media with Etienne Stoltz and Bronwen Blunden.

Winemaker Samuel Viljoen joined chef Sizo to walk patrons through the food and wine pairing sessions.

Keeping it real and looking oh so cool were Francis and Botaja.

ere d sipping w Smiling an and Nkosi. le di n Phi

ge corner A comfy loun guests. al for festiv activist Actress and ts ya kept gues bo M bi lu H for the entertained 10th the duration of eto Wine & annual Sow tival.

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Testing her le doing so was Nan elegant whi

teng Taste ying the Gau Guests enjoa dining experience. of Afric

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

13

Tinus talks

Competitive edge tinus

The value and significance of wine competitions are sometimes lost on the target market – the end consumer, the person who selects a bottle of wine off the shelf.

I

t is generally accepted that a wine

gold seals and/or medals, certificates

competition is an organised event in

and cups. Ribbons of various colours are

which experienced and preferably

also sometimes used. The seals are

trained judges competitively assess

affixed to the bottles for display on the

various types and styles of wine.

store shelves, attracting consumer

Examples of the methodology used is to

attention and encouraging positive

rate the wines from 5 (such as in points

purchasing reaction.

or stars), or 20 or 100 points. There are

Another form of competition is perhaps

two approaches in evaluating wine: the

more consumer-oriented and although

first being through a blind or unsighted

the wines are also assessed blind, the final

tasting to prevent bias by the judges

ranking is done by numbering the wines

and the second by way of a sighted

from low to high in each class, a process

assessment for which an appraisal is

known as ordinal ranking. Evaluating wine

given, mostly by awarding star ratings.

in this way provides for only one winner,

This latter method is used by the popular

one second place, one third place right

Platter wine guide, for example.

down to the lowest position. These competitions sometimes also include a

Competitions are staged all over the wine world. The common objective is

continuous argument about the

valid comparisons of wines within a

consumer value of wine competition

range of distinct classes or categories,

results and whether such prize-winning

depicting a diversity of aromatic and

wines could and should be taken

flavour attributes, characteristics,

seriously. The answer is quite simple:

identities and qualities.

if consumers did not value the ratings

Awards are then given to the winning wines within these groups or classes with the accolades mostly taking on the form of bronze, silver, gold, and double Nov|Dec 2014 Vol 15

It’s no surprise then that there is

to obtain, through judging panels,

There are two approaches in evaluating wine: the first being through a blind or unsighted tasting to prevent bias by the judges and the second by way of a sighted assessment

14 www.topsatspar.co.za

“Best of Class” award.

resulting from wine competitions, the events would have ceased to exist.

The economic adage stating that the market does not reward initiatives and link to commodities for which there is no demand, is also applicable to wine.

The merit of wine competitions has to do with a number of

criteria, the most important of which are the following:

Tinus van Niekerk parameters of the competitions.

In general the evaluation conclusions of wine competitions are valuable to wine producers, the wine trade and the

Consumer awareness is sharpened up, both for the award-winning wines and the brands they represent and wine personalities and producers receive recognition for initiative and imagination.

consumer public for numerous reasons.

Some examples: wineries can enhance the sales efforts of their prize-winning wines, and promote their performances, hopefully also increasing profits; target advertising of such brands becomes more focused. Benchmarking wine styles to test their acceptance, whether these be single cultivar or blended wines is now possible.

Consumer awareness is sharpened up, both for the award-winning wines and the brands they represent and wine personalities and producers receive recognition for

panel can also influence the results of a wine competition. With an odd number

initiative and imagination.

In addition the wines, identified by

of judges, a majority vote determines

stickers on the bottles, facilitate sales

Firstly the quality of the judges.

how wines are scored and deadlock

promotions at store level and provide

Apart from being skilled tasters, these

results are prevented, while an even

further opportunity for generating sales

individuals should foremost be

number of judges on each panel

in the marketplace. Wine discussion is

experienced professionals, fully

dictates discussion among the panel

furthered through the avenues of the

understanding the flavour personalities

members to enable consensus to be

social media, wine tasting shows and

of the wine styles within the classes and

reached. In the end though, the wise

publications, thereby also reaching out

categories that they judge. It is simply

approach is that regardless of the

to the interested global wine consumer

not possible for any wine taster to be

number of panellists, “discussion” among

and finally the results of well-conducted

totally knowledgeable in all types and

the judges must always be allowed.

wine competitions also serves as a

styles of wine, hence the necessity to

Fourthly, as much as it is accepted

show window of the relevant wine

select wine judges for competitions

that the significance of wine

industry towards the international world

scrupulously and to publish the names

competitions and their awards are

as such gaining prestige and respect

and explain the experience of the

only as good as the organisers and

for the country involved.

nominated judges to the producers

judges are, the status and relevance

entering the competition, and for

of such competitions are also hugely

public transparency.

dependent on and affected by the

Secondly, the format of the

consistency of the judging acumen.

assessment sessions carries cardinal

This means that the same wines must

weight with unsighted tastings a must to

not be rated as the very best in one

ensure objectivity and the integrity of the

competition and scored below

final results. Thirdly, it is accepted that

average in another, regardless of any

the number of judges on each tasting

assessment differences within the

Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering. But wine is not the only thing that fascinates this Northern Cape-bred nature lover.

He’s as au fait with bush lore, animal behaviour and geology as he is about wine.

Nov|Dec 2014 Vol 15

www.topsatspar.co.za 15

wine

Mucho macho

Pink wines are often viewed as intrinsically girlie or namby-pamby… until you visit France and see burly rugby players with their huge mitts wrapped around a glass of Provençal Rosé.

Fiona McDonald looks at the continuing growth of the category.

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Nov|Dec 2014 Vol 15

Rosé

T

here’s nothing girly or effete about a 100kg-plus prop

forward playing for French Top 14 sides Perpignan or

Montpellier! Those rugby players are quite comfortable

in their masculinity, thank you very much. And the reason they

enjoy a glass of pink wine is multi-dimensional – firstly, the wine

Rosé:

Pink wine, made from red or a blend of red and white grapes. The red grape skins are removed before the wine takes up too much colour.

is from the region where they work and play; secondly, French men have no cultural hang-ups about drinking pink wine and thirdly, the wine is good.

South Africa has undergone a somewhat dramatic change

with regard to pink wines over the past decade or so. (And I’m

Blanc de Noir:

talking about all pink wines here - so Rosé and Blanc de Noir are lumped together.)

The annual Platter Guide is seen as something of a bible on

the local wine scene. It’s a marvellous source of information,

facts and figures – not just ratings and tasting notes of South African wines.

In the 2000 edition there were a total of 61 pink wines -

Call the

25 Blanc de Noir, just 13 dry Rosé and 23 Rosé’s which TOPSwere HOTLINE classified as off-dry or semi-sweet.

0860 313 141

Available from SPAR and TOPS at SPAR stores

A pink wine (shades range from white through peach to pink) made from red grapes.

(Definition: Platter’s South African Wines 2014)

By contrast, the 2014 edition lists 34 Blanc de Noir, no

fewer than 195 dry and 123 off-dry or semi-sweet Rosé wines - a total of 352!

WHAT’S BEHIND THIS STAGGERING INCREASE - PARTICULARLY IN THE DRY ROSÉ CATEGORY?

It’s patently obvious, just looking at the numbers, that no-one is culturally cringing about drinking pink! Quite the opposite

– wine drinkers are hoovering it up at a rapid rate and are also

spoiled for choice when it comes to a broad selection of wines.

If there’s one (slightly) pink wine which is synonymous with

“ladies who lunch” it’s Haute-Cabriere’s Chardonnay-Pinot Noir blend that has now been around for 20 years.

Its founder and original winemaker Achim von Arnim admits

that it was purely coincidental that the wine came about in 1994. “We approached the bank to buy a small farm in Franschhoek and set out to produce an equivalent to

Champagne, from Chardonnay and Pinot Noir.” The range of

bubblies he made was Pierre Jourdan MCC – but in 1994 there

was a snag because of dramatically low crop volumes. “The 1994

crop was very small, which meant the grapes ripen very early and rapidly,” Von Arnim said. “The base wine was 12% alcohol, making it unsuitable for the Cap Classique – but we had to

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

17

wine

It’s patently obvious, just looking at the numbers, that no-one is culturally cringing about drinking pink!

Quite the opposite – wine drinkers are hoovering it up at a rapid rate and are also spoiled for choice market our crop in order to bring in the money to repay our loan.” In a typical ‘boer-maak-’n-plan’ fashion, Von Arnim

bottled the 60% Chardonnay and 40% Pinot Noir and sold it.

The market fell in love with it and it’s become a firm favourite since it pairs well with light, lunchtime fare incredibly well.

Former Mulderbosch winemaker Mike Dobrovic was the

man behind that winery’s Rosé choosing to make it - as many do - in order to concentrate his noble Cabernet Sauvignon.

The process or method adopted is called saignée, whereby

winemakers drain off a portion of the wine which is resting on

its skins. Time spent on the skins is done in order for the juice

to pick up colour, and by increasing the ratio of skin to juice or wine, winemakers concentrate the colour and flavour of the

resulting red wine. But what to do with the slightly pink stuff you’ve removed? Yup! Bottle it as a Rosé. That was back in

1999 when Mulderbosch first introduced a Rosé and for many years it was only ever exported because there just wasn’t

enough of a market for it locally. That’s changed and current winemaker Adam Mason records that a portion of the

Cabernet Sauvignon is now farmed especially for Rosé

production with the grapes picked early in order to ensure that they are suitably piquant and fresh.

Fellow Stellenbosch winery Jordan does much the same thing

with their Chameleon Rosé but the grapes they use are Merlot and Shiraz, believing a blend of the two gives them a fruity approachability which is ideal for easy-drinking.

Choice of grapes for pink wines varies widely. You’ll find

some labelled as Cabernet Sauvignon or Shiraz or even

Pinotage Rosé - but still more are a blend of more than one

grape and could include Cinsaut, Grenache, Sauvignon Blanc, Chenin Blanc or even Mourvèdre.

But a newly released wine which must surely take the cake is

De Bos Walker Bay 47 - a Rosé which contains no fewer than 47 different grapes!

“The De Bos Walker Bay 47 Varietal Rosé showcases our

unique ’vine to wine’ story, in a single wine and reflects the work of Lelienfontein Vine Growers - the progressive vine nursery,” explains Bosman Family Vineyards managing director Petrus Bosman.

18 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

wine

Drinking Rosé has also become trendy and, in a way, quite a macho thing for men to do. It’s like flinging down a gauntlet and saying “yes, I drink pink - so what are you going to do about it?!” has been certified as a Fairtrade wine, so a portion of the

proceeds go to the farm’s empowerment project. Bosman is held up as an example of empowerment that works – since 30% of the company rests in the hands of the 250-plus

employees. Fairtrade funds are used for crèches, school fees, sporting kit and a host of other projects, decided upon by the workers themselves.

“We are particularly inspired by the Provençal style of

wine and therefore prefer our Rosé to be dry and fresh,” Fourie said.

Which takes us back to why Rosé is such a hit in the South

of France: it’s dry and suits both the food and the climate.

There was long a perception in local wine circles that pink

wine was something like “Jannie verjaar koeldrank”: sweet and syrupy. Sweet Rosé has its fans but the tide has turned

and if a consumer picks a bottle of pink wine off the TOPS His family have grown vines since 1888 and operate vine

at SPAR shelf nowadays, it will generally be a dry wine.

Drinking Rosé has also become trendy and, in a way,

nurseries in Wellington and also the Hemel-en-Aarde valley.

quite a macho thing for men to do. It’s like flinging down a

for many years a good, old-fashioned South African staple

going to do about it?!”

It’s this property which provided the 47 grapes. Cinsaut,

of many a South African wine (Tassenberg and Chateau

Libertas to name just two.) leads the way with Carignan, Durif, Grenache Noir and Shiraz. Used in smaller

proportions were unusual grapes Roussanne, Pinot Meunier, Tempranillo and Tinta Amarella.

Someone might call winemaker Corlea Fourie a bit of a

mad scientist or a creative genius but she swears that the 47 varietal Rosé “was made with the final wine in mind”.

“It is not a by-product of a red wine process. We harvested

grapes four times at pre-determined sugar and acidity levels, and the Rosé was then made from those four selections”.

“This is the first De Bos Walker Bay 47 Varietal Rosé - a

project dedicated to tell the story of this vineyard. It is a pure

reflection of the cultivars and where they come from. Walker Bay provides us with a beautiful freshness, minerality and almost fynbos-character in the wine,” Fourie says.

Another – equally important – aspect of the wine is that it

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Nov|Dec 2014 Vol 15

gauntlet and saying “yes, I drink pink - so what are you

Nowadays it’s perfectly acceptable for men to enjoy a glass

of refreshingly fruity and lip-smackingly delicious wine which just happens to be pink.

After all, we know now that real men do eat quiche -

maybe even with a glass of Rosé!

Hot off the press!

TOPS AT SPAR’S EXCLUSIVE OWN LABEL WINE,

Olive Brook Pinot Noir/ Chardonnay 2013

WAS AWARDED A GOLD MEDAL AT THE 2014 MICHELANGELO WINE AWARDS. The wine, delicately salmon pink in colour, is fast winning over fans of this style. It’s created by blending Pinot Noir Rosé with Chardonnay and lightly-oaked Pinot Noir. The result is a gently fruity red berry-packed palate with strawberry and youngberry flavours lifted by a light citrus note. Beautifully balanced, it’s an ideal lunchtime tipple.

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BUY ANY CASE OF

wine

They’re wines which are as much part of the South African cultural landscape as Mrs Ball’s chutney, biltong and Castle Lager. Norman McFarlane investigates.

Backsberg Estate

Alto Estate

Heritage

22 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

heroes Meerlust Estate

Simonsig Estate

Vinous legacy

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

23

Alto Estate

wine

Alto’s claim to fame is that it is the oldest red wine estate in the country. finest red wines – and plumb in the middle sits Alto Wine Estate, on the Annandale

Road. Alto’s claim to fame is that it is the

R

4 per bottle, that’s what

largely in pursuit of consistency, and that

the cellar door, way back in

co-fermented blend of “mostly Shiraz and

Backsberg Dry Red NV cost at

1983. Today, it is still a bargain, costing

a mere R35 per bottle. Here’s the tasting note off the Backsberg web site:

“Backsberg’s reliable everyday drinking wine. Ripe berry and floral aromas with a soft, fruity taste. Light and easy drinking – enjoy slightly chilled within two years.”

And way back in 1983, when I bought

four cases to take back to Johannesburg with me after a holiday in the Cape

Winelands, it was pretty much the same: devastatingly good value for money,

which it still is to this day. The label has

is perhaps the secret of why this

Cabernet”, the creation of second

generation Backsberg patriarch Sydney Back, has endured for so very long.

Backsberg is but one of a number of what can only be called heritage brands, often best known for a single wine in a

Backsberg Estate

both of which found their way into what

became one of the most iconic wines of the time, Alto Rouge, the creation of owner Hennie Malan and his son, Manie way back in the early 1920s.

The decision to include Shiraz and

mature: it took a long time. Earlier

have survived the transition to South

Africa becoming a player in the global wine market.

Cabernet was an expensive wine to

maturing Cinsaut and smoother Shiraz made Alto Rouge eminently drinkable

after just a couple of years of maturation.

Interestingly, Alto Rouge was initially

THE GOLDEN TRIANGLE

unavailable in South Africa, because

R44 between Stellenbosch and Somerset

Burgoyne’s placed an order with the

West, and is still considered to be a

Nov|Dec 2014 Vol 15

Sauvignon and later Shiraz and Cinsaut,

modern South African wine industry, and

around since the mists of time of the

now it’s the reverse. Has the make-up

24 www.topsatspar.co.za

varieties exclusively, initially Cabernet

Cinsaut was an economic one –

The Golden Triangle stretches along the

changed over the years? Perhaps, but

was the first wine estate to plant red grape

substantial portfolio, that have been

changed over the years – in 1983 it was

white printing on a dark Burgundy label,

oldest red wine estate in the country. It

viticultural area that produces some of our

prominent London wine merchant

Malan’s for an initial five years in 1923, a relationship that endured until 1956. It

Backsberg is but one of a number of what can only be called heritage brands, often best known for a single wine in a substantial portfolio, that have been around since the mists of time

was only in 1933 that Alto Rouge hit the local market and it was an instant success.

Aside from the addition of a

small amount of Tinta Barocca,

the blend has remained essentially

the same through four generations

of winemaker, Hennie Malan, Piet du Toit, his son Hempies and most recently Schalk van der

Simonsig Estate

Vinous legacy

Westhuizen. Alto Rouge is still the flagship wine of the estate

which makes a fine Cabernet Sauvignon

and Shiraz. Uncountable people over the

Methode cap Classique (MCC), Kaapse

career on a glass of Alto Rouge, and

premium vintaged Cuvée Royale will

Vonkel has a Brut Rosé sister, and the

years started their red wine drinking

stand comfortably against the best

although their tastes might have

coming out of Champagne. Although

widened, most people come back to it

best known for its MCC’s, Simonsig,

time and again. I most certainly do.

under the stewardship of Johan (a

long-standing member of the Cape

Across the Stellenbosch Valley on the

Winemakers Guild), son of the late

Kromme Rhee Road with a magnificent

Frans, makes a broad range of premium

view of Simonsberg lies another

quality red and white wines, single

property synonymous with the Malan

family name, Simonsig. Who will ever forget some of the firsts which this

iconic property achieved under patriarch, the late Frans Malan? Two significant

milestones include being one of the first winemakers to use new oak barrels for

maturation, and making the first French Champagne-style sparkling wine.

After a trip to Champagne in 1970,

Frans returned to South Africa

Simonsig has also been an incredible “nursery” for winemakers, having served as a training ground for many fine winemakers

determined to make a sparkling wine

varietals, with recently the addition of a

Champenoise. At the time, all he had to

classic Champagne grapes.

using the French methode

work with was Chenin Blanc, because

dash of Pinot Meunier, the third of the That we are not allowed to call our

Chardonnay and Pinot Noir were not

wine made in the classic French way

Kaapse Vonkel came into being. Frans

“crayfish” agreement made way back in

grown here – and that’s how Simonsig then planted Chardonnay and Pinot Noir, and over time Kaapse Vonkel became a blend of these two noble

Champagne is the result of the so-called the 1930s, does not mean we make

inferior quality sparkling wines. Now marketed under the designation

varietal and blends. Simonsig has also been an incredible “nursery” for

winemakers, having served as a training ground for many fine winemakers over

the years: among them Mike Dobrovic, Carl Schultz, Martin Meinert, Nico

Vermeulen, Mark Carmichael-Green, Jacques Borman, Christopher van

Dieren, and Johan’s son Michael who made wine for the first time last year, after graduating in 2012.

In the dark days of apartheid, when

sanctions bit deep, pretty much the only way to get wine out of the country, was through the KWV (Ko-operatiewe

Wijnbouwers Vereneging van Zuid-

Afrika Beperkt). Formed decades before to bring order into the South African

wine industry, it was a statutory body.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

25

the Eerste River, is arguably best known for first making a Cabernet Sauvignon

and Merlot blend that gained traction.

In the Myburgh family since 1756,

Meerlust Estate

KWV Roodeberg is still available to this day.

KWV Cellars

wine

Meerlust made wine under its own label, for the first time in 1975, a single

varietal Cabernet Sauvignon. Up to that time, the farm supplied all of its wine to

Die Bergkelder, but it was after a visit to Bordeaux by Nico Myburgh, father of

the current custodian Hannes, that he

embarked upon a course of action that would lead to the development of the remarkably successful brand which Meerlust has become.

Working closely with winemaker

Meerlust made wine under its own label, for the first time in 1975, a single varietal Cabernet Sauvignon.

Giorgio Dalla Cia, Nico exploited the similarities between the terroir of

Bordeaux, and the Meerlust farm, and in 1980, the die was cast: Meerlust Rubicon, a blend of Cabernet

Sauvignon, Merlot and Cabernet Franc came into being. Today, Meerlust

bottles six premium quality wines under

Of course that all changed in the early

the stewardship of eighth generation

1990s, when world markets opened to

owner Hannes Myburgh, and cellar

dominance ended, but who can ever

was being produced in the country. The

that was made almost exclusively for

industry the KWV was, or was not, still

forget KWV Roodeberg, a red blend export, along with pretty much

everything else that the KWV made?

All members of the KWV, essentially

every grape producer in the country, was

allocated a quota, which allowed them to buy KWV wines at fire sale prices for

their own consumption. In those days

with little good wine available in the local market, knowing somebody who had a

debate about how good for the local rages on, but it did much to put the industry onto an even keel, and it invested heavily in research into

viticulture and winemaking technology,

this day.

Although Billy Hofmeyer produced

wines, which were ostensibly the best that

Paarl, the iconic Meerlust Estate on

Nov|Dec 2014 Vol 15

map 34 years ago: Meerlust Rubicon.

Norman McFarlane is is a journalist, amateur thespian and talented cook who was judged SA wine writer of the year in 2012.

And KWV Roodeberg is still available to

the first Cape Bordeaux-style red blend

26 www.topsatspar.co.za

famous for the wine that put it on the

which definitely benefited the industry.

quota placed you in the enviable position

of being able to get your hands on export

master Chris Williams, but it is most

in the 1970s at Welgemeend Estate in

NORMAN

South Africa, and the KWV’s

ham

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Nov|Dec 2014 Vol 15

artisan craft

Tasting Spain Tapas are becoming increasingly popular – and an integral part of any spread of these small, bite-sized snacks is ham or jamón, to give it its Spanish name. But are all hams or jamóns equal?

Fiona McDonald investigates.

a genuine haunch of either Parma or San Daniele ham or Jamón Serrano or

Iberico is the gastronomic equivalent of giving someone a Ferrari! It’s right up there with white truffles from Alba or beluga caviar… both expensive and deliciously addictive.

What sets these hams apart is their

quality, the care taken in their making and also in the rigid application of

geographical areas of origin. All contain a special seal indicating that they are

L

indeed produced in the region

the done thing in certain circles to give

and patriotic nations but there’s nothing

significant birthday. But not any old

food – and football. Ask which is the

ondon luvvies who have more

money than they know what to

do with have sparked a trend in

gift giving over the past year: it’s quite someone an entire leg of ham for a ham, mind you. It has to be either Italian or Spanish.

“Turning 40? Here’s a leg of

Prosciutto di Parma/Jamón Serrano, old boy!”

And if you’re a devotee of ham,

prosciutto or jamón, what a generous

and thoughtful gift that makes – because

concerned, much like the stamp of

authenticity accompanying Parmesan cheese, for example.

Italians and Spaniards are passionate

that divides them more than talk about best ham: San Daniele or Parma or

Jamón Iberico or Jamón Serrano and

you’re sure to get a different answer from every person approached!

In Italy where ham is called prosciutto,

they differentiate between uncooked and dry-cured ham and those which are

cooked – prosciutto crudo for cured but Nov|Dec 2014 Vol 15 www.topsatspar.co.za

29

ham

Iberian pigs

Black pigs, the fabled pata negra, roaming free and feeding on acorns.

uncooked ham and prosciutto cotto for cooked hams. Prosciutto di Parma is from the Parma region while San

Daniele is from … San Daniele in northern Italy.

We have the Romans to thank for

both the process and the word. In Latin

pro means “before” while exsuctus means

“to suck out the moisture”. Traditionally, the legs of ham are cured in granulated salt for anything between seven and 14

dusty and dry – but up in the mountains,

to circulate among all the hams slung

special curing sheds for months and

microclimates absolutely ideal for the

usually lasts nine months but with some

days before being hung up to dry in sometimes years.

Naturally one of the greatest

in very special valleys, there are unique making of jamón.

The pigs spend the final six months of

influences on the flavour of the final

their two year lives foraging in the oak

course of their lives. In Italy it’s

whatever else the omnivorous beasts can

product is what the pigs ate during the frequently chestnuts while the best of the best Spanish jamón is from pigs which have feasted on acorns.

In fact the Spanish have included that

into their quality scale; jamón iberico

bellota (the highest quality possible) is

forested hills, feeding off the acorns and

from beams in the rafters. The process

of the larger hams this can be extended

to 18 to 20 months in the drying rooms.

THE PRINCE ALBERT CONNECTION

find. After slaughtering the hams are

So how is it that in a dry, dusty Karoo

nine days before the salt is washed off

Victoria’s great love, Prince Albert, a

stacked in piles of sea salt for around

and the hams pressed before being hung up to air dry.

Naturally, some of the salt has been

dorpie named in honour of Queen

master thatcher called Jason Lucas has

been given the ultimate compliment by

the Spanish – of making jamón almost as good as theirs?

from pigs which have only eaten acorns,

absorbed into the meat and for the next

indication to the person buying it that

towards the bone. This curing process is

fell in love with jamón,” Lucas says. “I’d

control. The skill of the ham maker is in

but the Spanish are very cagey with

jamón iberico recebo provides an

the pig ate both acorns and grain while a jamón iberico piensa is made from a porker which only ever ate grain.

In Spain’s Andalusia region it is hot,

30 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

three months it keeps drawing inwards, kept natural: there’s no temperature

knowing when to open the shutters and

allow a bit of fresh, wintery mountain air

“I lived in Spain for many years and

always wanted to learn how to make it

information on precisely what they do.”

It was only after moving to Prince

artisan craft “My hams are all from free-range

pigs raised by farmers that I have

agreements with – they’ve become

friends rather than just suppliers,”

Lucas said. “They’re happy to raise the pigs the way I want them because the quality of the meat is everything.”

He’s quite frank in admitting that he

thought there would never be much of a market for jamón in South Africa. It started out as a pet project to make

something he personally loves – and has accidentally become a business. His

jamón retails for around R4 000 per leg and can only be found in very select,

top-notch delis, restaurants and gourmet shops. “It’ll never be big. Lucas Jamón

will always be a quality, niche product,” he admits.

As South Africa’s affection for tapas

increases, so does the demand for good quality ham such as jamón and

Up in the mountains, in very special valleys, there are unique microclimates ideal for the making of jamón.

likening it to the mountainous regions of Andalusia where jamón Serrano and Iberico are made.

It’s been a process of a number of years

but through trial and error Lucas Jamón is now firmly entrenched on the local gastronomic scene.

“It’s all about the pigs,” Lucas maintains.

Albert with his classic cars and working

Initially he was involved in a joint venture

roofs on Dutch gabled manor houses

Elgin’s Oak Valley. “We supplied Jason

all over the Cape, replacing thatched

and other homes that the jamón door was opened for him.

“I got to know a Spanish family really

well while living over there. They had

generations of expertise in making jamón – and Manuel eventually came out to

Prince Albert for a visit.” Lucas reveals

that his Spaniard friend approved of the altitude above sea level, the dryness of

the atmosphere and lack of pollution –

with Anthony Rawbone-Viljoen from

with the hams from our free-range pigs

which roamed around the pastures, and he’d make the hams or jamón but we

decided to go it alone,” Rawbone-Viljoen said. And Oak Valley has more than

prosciutto. With his hand-crafted, top quality artisanal product gaining rave

reviews, he can’t keep up with demand

– and also doesn’t want to. “The market

is definitely increasing. I’ll never be able to supply enough but I won’t compromise.”

For the fiercely proud Spanish to

admit that a cured, air-dried ham from Prince Albert is nearly as good as the

Rolls Royce of hams from Spain, Jamón Serrano, is high praise indeed – and no doubt they’d approve of his

uncompromising approach and rock-like determination to stick to what he does best.

enough raw material to keep the pigs

happy with more than 4 000 oak trees on

the beautiful property which also boasts a herd of Simmental cows, vineyards and a successful flower business.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

31

beer brewing

Crafting Cape style Nov|Dec 2014 Vol 15 www.topsatspar.co.za

33

beer

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Nov|Dec 2014 Vol 15

brewing

Craft beer has built a strong following in the Cape.

Clifford Roberts takes a look at this phenomenon.

W

ith apologies to Billy Joel,

Cape Town didn’t start the

fire: others must take credit

and, production must run at less than five million litres per year.”

The organisation is not the first of its

for that. But the thirst for craft beer

kind, but they believe it is certainly more

Mother City has certainly made it one of

country. Although early days, key focus

among locals and envious visitors to the

the more exciting places for brew-lovers to be of late.

A good place to get a sense of this is

the Banana Jam Café in Harfield Village, Kenilworth. This is where the Craft Beer Project online beer portal launched in

2012 – the self-proclaimed “HQ of the Cape’s craft beer revolution”.

I meet “revolutionaries” Shawn

Duthie and Mitch Lockhart, both

brewers themselves. Duthie’s wife is Lucy Corne, co-author with Ryno

Reyneke of African Brew: Exploring

the craft of South African beer that was published last year.

They’re both gentle when I ask about

what distinguishes a beer as being

“craft”. “It’s a matter of contention,” says Lockhart. “The industry’s divided over

where the border lies in terms of volume, style, methods and ingredients.”

It’s not just an academic issue. Craft

Beer SA, an association established in

early September, thanks to the efforts of

independent with non-brewing partners holding only a minority shareholding

“Jack Black and & Union were two

brewers that made it cool to drink

non-mainstream beer. They attracted the young, hip and trend-setting crowd,” says Mitch.

While Gilroy’s Nottingham Road

territory traditionally held by Mitchell’s

management; knowledge sharing to

encourage greater quality consistency;

lobbying over legal issues such as cutting red tape, addressing tax issues and, enterprise development, including

base upcountry, the Cape saw the

Brewery expand with the arrival of enterprises like Boston Breweries,

Birkenhead Breweries, Stellenbrau, Jack Black and Darling Breweries.

At the same time, the lines between

responsible drinking initiatives.

locally-made, small batch beer made by a

around 120 craft brewers in South

imports became a little clearer. Liquor

Duthie estimates there are currently

Africa of which about half are situated in the Cape alone. As an indication of the growth, there were only 38 when

Lucy Corne undertook research for her

team of two or three, and premium niche retailers like TOPS at SPAR and others

sat up and took notice, opening up fridge space for the newcomers.

Home brewing was fuelled too.

book. African Brew sold out both its first

Duthie, who has also been involved in

“Until a few years ago, Gauteng had

festival, says meetings to encourage the

and second print run.

the major concentration of craft brewers, but this changed,” he says.

They don’t believe it had anything to

do with the boom of craft beer in the United States or anywhere else, but

rather with an upswell in Cape Town’s fascination with all things artisanal.

It shouldn’t be forgotten that South

like Pieter Visagie who arrived in the

improve the beer; the member must be

consumers were thirsty and waiting.

areas will be craft reputation

“We decided to adopt the American

traditional way with ingredients that

and offered the right proposition when

brewery and others had built a solid fan

Africa’s modern tradition for clear beers

definitions: craft beer is made in a

were in the right place at the right time,

representative of producers around the

a steering committee on which Duthie served, had to decide on exactly this.

pioneers of recent history, some brands

was established in the Cape by people 1650’s with the early settlers, Jacob

Letterstedt and Anders Ohlsson. So, although craft-style brews have been

around for some time, with people like Lex Mitchell regarded as one of its

the annual SouthYeasters home brewer hobby used to draw up to 10 people at a

time. Now that number has soared to 50.

“I get there and find many people I’ve never seen before, and this is a very tight-knit community.”

Jack Black and & Union were two brewers that made it cool to drink non-mainstream beer. They attracted the young, hip and trendsetting crowd Nov|Dec 2014 Vol 15 www.topsatspar.co.za

35

beer

diversity available. New breweries have opened their

doors while others, like Devil’s Peak Brewing Company, are defining the category by experimenting with barrel maturation, alternative yeasts and unusual styles.

Spread across the region are breweries including Karusa

in Oudtshoorn; Robertson’s Saggy Stone and Robertson Brewing; Honingklip near Hermanus; South Cape

Breweries in Mossel Bay; Karoo Brew in Montagu;

Lakeside Beer Works, Citizen Beer and Garagista in Cape Town; Red Bridge Brewing in Knysna; Wild

Clover brewery outside Stellenbosch and Triggerfish in Somerset West.

And newcomers are on their way. Lockhart for one has

just launched his own commercial beer enterprise, called Beard & Barrel.

He says experimentation is one of the main reasons

people become brewers. “Of course, the skill and

profitability lies in actually being able to produce the same level of quality, consistently.”

This spirit of experimentation is also one of the reasons

the industry is so tight-knit. “Brewers are passionate people and most happily share their knowledge and

experience,” says Duthie. “Even Wolfgang [Koedel], brew

SouthYeasters attracted over 1 000 people this year while other local festivals have also sprung up, among them the Constantia Craft Brew festival SouthYeasters attracted over 1 000 people this year

while other local festivals have also sprung up, among

them the Constantia Craft Brew festival, which started two-and-a-half years ago and the Cape Town Festival of Beer scheduled for end November. Further afield

there’s the Robertson Beer Festival and the Thousand

Sensations Crafted Beer and Food Festival in George.

The Craft Beer Project – whose blogger tally has gone

from one to eight regular contributors since launching – has a lively festivals-and-events page listing special tastings, launches, tours and celebrations.

Duthie says much of the excitement lies in the

36 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

master at CBC and one of the most senior of brewers in South Africa, is always helping out more inexperienced brewers who have questions or need advice.”

How long can all this go on? I ask. Will we see “peak

beer” anytime soon?

“It’s inevitable, at some point,” says Lockhart. “More

players will compete and therefore lead to improvements in quality as the weaker products lose ground.”

For now though, the Cape’s

brew-loving public are definitely spoilt for choice.

u d cing the o r t n I new 12 pack Not for Sale to Persons Under the Age of 18.

OGILVY CAPE TOWN 71911/E

We始ve been working all winter on our summer 12 pack.

MUDL Liquid Lifestyle

Mixing it up Thirst is not just a physical sensation. You can be thirsty for something pretty and visually appealing as well as long and deliciously cool.

And that’s where cocktails hit the spot!

Grant McDonald of MUDL magazine, a specialist publication catering to the bar trade, supplied these suggestions for the festive season.

Daisy Duke Glass: Tumbler

INGREDIENTS: 50ml Bourbon whiskey 25ml Lemon juice 12.5ml Grenadine syrup

Gin Fizz

METHOD:

Origin: Known as a hometown

Shake and strain over crushed ice.

speciality of New Orleans, the

Garnish: Berries

Gin Fizz was so popular in the early

Difficulty: 2/5

20th century that bars would employ scrums of bartenders working in teams that would take turns shaking them up.

Glass: York

INGREDIENTS: 50ml Gin 12.5ml Sugar syrup 25ml Lemon juice Charge with soda water

METHOD: Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR SPARPG71 and SPAR stores FULL GROCERY LIST

with soda water.

Garnish: Lemon slice and mint sprig Difficulty: 2/5

Call the TOPS HOTLINE 0860 313 141

38 www.topsatspar.co.za

Shake, strain and charge

Nov|Dec 2014 Vol 15

cocktails

Mint Julep Glass: York

INGREDIENTS: 12 Fresh mint leaves 50ml Bourbon whiskey 12.5ml Sugar syrup 3 dashes Bitters

Watermelon Basil Gimlet

METHOD: Gently muddle the mint before

Glass: Martini

adding the other ingredients, shaking and fine straining over crushed ice.

INGREDIENTS:

Use a bar spoon to disperse the

25ml Gin 25ml Watermelon syrup 4 Torn mint leaves 12.5ml Lime juice 3 dashes Bitters

mint evenly.

Garnish: Mint sprig Difficulty: 4/5

METHOD:

Brandy Cobbler Glass: Tumbler

Shake and fine strain.

Garnish: Lime wedge and half sugar rim Difficulty: 4/5

INGREDIENTS: 50ml Brandy 25ml Raspberry puree 25ml Pineapple juice 1 Orange wedge 1 Lemon wedge 12.5ml Raspberry syrup

METHOD: Muddle the fruit and add the rest of the ingredients. Shake, strain and stir.

Garnish: Pineapple leaf, orange rind and lemon rind Difficulty: 4/5

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

39

MUDL Liquid Lifestyle

Momo

Glass: Napoli grande

INGREDIENTS: 12 Fresh mint leaves 75ml Raspberry puree 50ml Vodka 12.5ml Lime juice Charge soda water

METHOD: Gently muddle the mint before adding the other ingredients (except the soda), shaking and straining. Charge with soda water.

Garnish: Mint sprig Diffi : culty: 3/5

Crusta

Origin: This style of drink was pioneered by Joseph Santini in the mid 1800s, New Orleans.

Glass: Champagne Flute

INGREDIENTS: 50ml Base spirit of your choice 12ml Lemon juice 8ml Sugar syrup 1 dash Bitters

METHOD: Cut a long, thick strip of lemon peel before squeezing the juice into the shaker. Moisten the rim of the glass with the squeezed lemon and apply a sugar rim.

Curl the peel up before lodging it inside the Champagne flute.

Add the rest of the ingredients to the shaker, shake and fine strain.

Garnish: Sugar rimmed glass and wide cut of lemon peel Notes: Strictly speaking, the sugar rim should be left to set for a few hours until hard and crusty,

Gin Spin Glass: Catalina

hence the name.

Diffi : culty: 5/5

INGREDIENTS:

25ml Gin 12.5ml Cointreau liqueur 12.5ml Pear liqueur 12.5ml Cucumber syrup 100ml Apple juice

METHOD: Shake and strain over blocked ice.

Garnish: Mint sprig and cucumber shaving Diffi : culty: 3/5

MUDL Live is a liquor and lifestyle exhibition taking place at Cape Town’s International Convention Centre between 27 and 29 November. Visit www.mudlmag.com for more details.

40 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

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For terms and conditions, visit www.questforzest.co.za/terms Promotion runs from 01 November 2014 - 31 December 2014

Time in a bottle

storage

attached! A R200 or R300 bottle is not going to be casually uncorked to enjoy with a boerie roll while

watching the Saturday afternoon football match…

At most, people might have a few bottles – three, six

or possibly a dozen – stored away for some relief after a tough day at the office, when the mood strikes or some

It’s an often asked question: How long will this bottle last?

And there’s no simple answer, as Fiona McDonald explains.

you’re going to have a social engagement such as a dinner party or celebration you’ll buy something

appropriate for the occasion. Having a cellar or a wine collection means that you are more engaged in the subject than most – and you would then take the storage of that wine quite seriously.

Enemies of wine storage are heat, light, lack of

humidity and vibration. So a laundry cupboard is actually not a bad place to keep wine, provided it’s just a few

bottles… because it’s probably going to be nice and dark and also relatively cool. If you have an older house with

wooden floors that vibrate when people walk around, not a great idea to have the wine resting on the floor. Stack it

on a shelf rather. The same vibration and temperature rule applies to keeping your fledgling collection in the kitchen or near either the washing machine or tumble dryer!

SO WHAT ARE THE TIPS AND TRICKS FOR THE OPTIMUM CONDITIONS TO STORE WINE?

The Rolls Royce solution is obviously a temperature

R

and humidity-controlled wine cellar – but that’s a

nowadays buy wine to ‘lay down’ or cellar.

money on: a 300 bottle fridge or, say, a few cases of

esearch into consumer wine

buying patterns has shown time and again that most wine

bought from a retailer is consumed within 24 hours of purchase.

Winemakers know that very few people

That’s why so much wine available on retail shelves is described as easy drinking or

pipe dream for all but the most serious collectors!

The second-best option – and one which is

increasingly gaining favour – is a special wine fridge.

A decade ago one of these wine fridges would have

meant taking out a second mortgage as they started

off at R20 000! And what did you want to spend your pretty spectacular wine?

Brand names back then would have been Liebherr,

approachable – because their makers know

Miele, Eurocave, Siemens, Gaggenau – all top end

years. And the wines which are made for

news is that with the increase in interest in wine and its

that they won’t need to “keep” for years and the long haul, given serious oak treatment

and intended for further maturation are the ones which tend to have serious price tags

42 www.topsatspar.co.za

friends pop over for an impromptu braai. Generally, if

Nov|Dec 2014 Vol 15

appliance makers – with price tags to match. The good

consumption, more manufacturers now offer wine fridges – and they don’t have to be multi-hundred bottle units

either. Even the most basic online search turns up major

shelf life appliance suppliers offering wine fridges in a

be affected by oxygen and start to lose

as small as eight or 12 bottles from

it’s just slightly. An older bottle of gin will

broad range of capacities. You can get ones producers such as Samsung, Telefunken, Defy, AEG, SMEG, Kelvinator, LG, Salton and KIC to name just a few.

WHAT TO LOOK FOR?

Capacity is just one aspect. Have an idea

of how many bottles of wine you’d like to store and shop around for the right size

for your needs. Something else to consider

some of its character and flavour, even if definitely be less aromatic than a

freshly-opened one, for example.

Spirits such as whisky, brandy, rum,

tequila, gin, cane and vodka can be kept indefinitely when unopened because

they’re distilled products. Once that lid is unscrewed though as mentioned, it’ll start to lose some of its punch.

When it comes to liqueurs – particularly

is whether it’ll be red and white wine. If

creamy ones – you need to think about

provides for different temperature zones as

pay attention to what the manufacturer’s

so, you’d need to get something which

white wines need to be kept cooler than

reds – around 10 to 12 degrees versus 12

what the main flavour component is and advice is regarding shelf life.

Generally liqueurs can last for years

to 16 for reds. If you can control the

because of the base spirit and sugar used

such as these have a humidity level of

crystallising on the bottom, it’s an

humidity level, even better. Often fridges around 30% - relatively dry, which is not good news for bottles sealed with corks.

Even stored lying down on their sides and in contact with the wine in the bottle, the

Stand a chance to win an 8 bottle wine fridge filled with wines from the KWV Classic Collection See pg69

but they can go off. If you notice sugar

indication that the bottle’s been around for a good long while and should probably be disposed of.

Cream liqueurs, however, are another

Just checking…

If you think a cream liqueur might be

corks can dry out, contract slightly and

thing entirely. The makers of Bailey’s Irish

a bit dodgy here’s a few tips on how

means that oxygen is getting into the wine

of 30 months and even guarantee that its

(It goes without saying that the first

that’s when bottles start to leak. It also and oxidising or spoiling its contents.

Ideally you’d be looking for 50 to 60%

humidity.And check out the doors: they should be slightly tinted to reduce the amount of light being let in.

BUT QUESTIONS OF STORAGE DON’T ONLY APPLY TO WINE. WHAT ABOUT YOUR SPIRITS OR LIQUEURS?

If you have a bottle of 12 year old Scotch

Cream claim their product has a shelf life flavour will last two years from the day it

was made – but that’s when its unopened.

It should ideally be consumed within a year of opening.

Amarula Cream genuinely contains

to confirm your suspicions. step is to check the expiration date…)

1: Trust your nose – give it a sniff. If it smells stale, like old custard, or even rancid, like sour cream – ditch it!

2: Pour a little in a glass and look

fresh cream – which is one of the reasons

at its colour and texture. If the

rather than later. Like Cape Velvet and

congealed into chunks or

that it, too, should be drunk up sooner Wild Africa Cream, it’s also good for two years if still perfectly sealed but

make a note of the Best Before date

cream’s gone lumpy and separated from the liquid, don’t take a chance. Bin it, because that’s a sure sign that it’s gone off.

3: If it’s within its expiration date,

when purchasing a bottle.

smells and looks ok once poured,

keep it unopened for another five or 10

egg-based products such as Advokaat.

sour cream, best not to proceed

will taste the same as it did when bottled.

don’t need refrigeration, it can’t hurt to

Otherwise, enjoy!

whisky or South African brandy, it’s not

going to mature any further – even if you years! It’ll only ever be 12 years old… and However, once the spirit is opened it can

The same rule of thumb applies to

While these products are stable and do so.

take a small sip. If it tastes sour, like any further and get rid of it.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

43

crafting

Presents of mind The enjoyment of a gift is as much about how it looks and feels as about what’s inside.

Ashlee Attwood presents a few handy tips for wrapping things up.

I

n the Sound of Music, Julie Andrews

Spending a bit of time browsing and

The internet is a marvellous resource

sang about “raindrops on roses and

rummaging through old magazines,

and you can find loads of tutorials on

whiskers on kittens, bright copper

newspapers, postcards and photos in

how to make your own bows online,

kettles and warm woollen mittens” – but

antique and second-hand shops can

from small to big, bold and even slim.

also about brown paper parcels all tied

turn up a wealth of materials.

It’s really all up to the shape of your gift

up in string – and these were a few of her favourite things…

Sure, it’s easy to impress with bright coloured paper and big, over-the-top

and what you think will work best.

Black Bow: As the famous quote goes “Less is more.”

This may be one of the most over-used

Newspaper bow: Back to Julie Andrews and her brown

floppy bows of silk ribbon – but

quotes there is, but that’s because it

paper… Newsprint is an equally humble

sometimes the simplest things make the

applies to (pretty much) everything. And

wrapping but can be made to look very

most impact. And when it is done with a

this gift wrapping is a prime example.

effective and downright funky.

bit of thought and homespun creativity it’s even more special.

I decided to get creative with Julie Andrews’ few favourite things – brown paper and string… or their modern equivalents.

In terms of tools, the most complicated items you’ll need to operate are a pair of scissors and a roll of sticky tape! The only limit is your own imagination.

Black is not only my favourite colour

Alternatively, you could wrap your gift in

but it remains timelessly elegant. I used

newspaper and make a bow from the

simple black paper, but you can use

brown paper.

any sort of colour or paper you prefer.

I decided to get creative with Julie Andrews’ few favourite things – brown paper and string… or their modern equivalents.

Green leaves: A bottle of wine, liqueur or whisky is always a well-received gift – but unless you have a box, they can be tricky to package and can end up looking messy. I used raffa and green card to make a little vine against the side.

I tied the raffa in a normal bow, just leaving the one side longer to fit underneath the bottle. Then I cut a few small leaves from green card and glued them just below the raffa.

bviously

the colour leaves (red, orange and yellow leaves would look stunning as a more autumn-inspired wrapping idea) can change to suit your creativity. You

wrapping

personalise the gift by adding your own old photographs could even add fake flowers if you happen to have some. That’s the great

and colour you want.) Just imagine

thing with wrapping presents, you can

loads of these name tagged presents

do anything!

under a white Christmas tree, can you see it? Just beautiful.

Black paper with silver pen: Here I used the same black paper as

Wrapping presents shouldn’t be an

the bow. The intention was to make

annoying or expensive nuisance. It

personalised little “tags”, in different

should be fun and creative. I hope that

shapes and styles, but I ended up just

gift by adding your own old

a few of the ideas you see here have set

cutting out the shapes and sticking

photographs or a photograph of the

your own creative juices flowing. And

them to the paper once the present

person who you’re giving the gift to.

the bonus is realising that the wrapping needn’t cost the same as the gift…

was wrapped. Then I added some small touches of silver to make each present

Name tag gifts:

unique and hopefully fun.

Some people say simple is safe. But I believe simple is sometimes the best

Vintage photos:

way to go. It’s classic. These gifts make

I must confess that this is my favourite.

a statement without going overboard

Using a vintage photograph or postcard

on fancy ribbon, bows or wrapping.

makes any gift look amazing. I used two

My pet hate when it comes to presents

old photographs – junk shop finds! – and

are those cheap Christmas-themed

stuck them to my present after I

sticker tags, usually featuring a

wrapped them using some black tape,

snowman, Santa or holly leaf! With

which I thought added an old photo

these plain white, beautifully shaped

album feel.

name tags everyone will know whose

Of course, you could personalise the

gift it is. (Tip: you can cut any shape Nov|Dec 2014 Vol 15 www.topsatspar.co.za

47

Available at TOPS at SPAR and SPAR stores

Thingamajigs

A R G O OD SP

There’s a reason this is known as the festive season...

SPAR Good Living has something for every party!

A

1

W

AR.CO.Z

Call the TOPS HOTLINE 0860 313 141

G AT W W

.SP

VIN LI

3

1 Whether metallic, neon bright or just plain round ones, balloons never go out of fashion.

2 A fashion accessory for the well-dressed cocktail glass... funky cocktail umbrellas.

3 SPAR Good Living streamers to fling across a crowded party too!

4 Help get things

2

6

off with a bang with SPAR Good Living party poppers.

5 A crafty little cake stand which slots together to display your delectable range of cupcakes. 6 Add some novelty to your drink with SPAR Good Living straws 7 Cheery and bright table covers add bold colour accents.

8 Taking the cake are a fantastic range of fluorescent, spiral, zig-zag and corkscrew candles all from SPAR Good Living.

4

5 7 8

48 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

9

8 Cracking some tough customers, the Robot nutcracker, Big Blue ‒ R290 9 Arr! The legless pirate corkscrew, Big Blue ‒ R190 10 Hotman trivet, Big Blue ‒ R150

elbaliavA ta SPOT ta dna RAPS serots RAPS

10

8

thinga

SEE CONTENTS PAGE FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.

eht llaC ENILTOH SPOT 141 313 0680

11

11 Coffee, bagel and iPad, all neatly accommodated on the iBed from Big Blue ‒ R170 12 All around the world, a cork globe perspective, Big Blue ‒ R1700 13 Braai Looftlighter, NetGifts ‒ R699.95 14 3-in-1 Braai Tool & Castle Braai Sauce, NetGifts‒ R539.95 15 Still Life mugs ‒ the nerd and Clint, Entrepo ‒ R399.99 each

13

useful items

14

12

15 Nov|Dec 2014 Vol 15 www.topsatspar.co.za

49

Entertainment

music

Talent galore

From jaunty Irish-style jigs from The Script to the music of an X Factor contestant and books by authors such as Marguerite Poland, entertainment is covered in all its forms this season.

cd’s

Ella Henderson: Chapter One – R129 With a number one track already under her belt, Ella Henderson’s debut album Chapter One has been unveiled and it’s been worth the wait. Having placed sixth in the UK’s X Factor back in 2012, it was only a matter of time before the super talented 18-year-old put her stamp on the music industry with her mature sound. The record is both powerful and poignant, just what you’d expect from the talented teen who captured hearts galore with her first audition. With this album, Ella Henderson proves that she’s more than just an X Factor contestant, but one of Britain’s rising stars.

The Script: No Sound Without Silence – R139 There’s a close symbiosis between the chest-beating music of Irish behemoths the Script and the pop-rock theatre of their live shows. Their fourth album, recorded on tour, sometimes immediately after coming offstage, blurs the distinction further; every hook is seemingly written with a choreographed stadium pose to match, every lyric directed towards an imagined sea of mobile phones. It’s efficiently done of course, and shifts mood smoothly from the jaunty Dublin knees-up of

the PAPER

Paint the Town Green to string-laden sob rock on Without Those Songs.

CORNER The Devil’s Workshop – Alex Grecian – R170 London, 1890. Four vicious murderers have escaped from prison, and now it is up to Walter Day, Nevil Hammersmith, and Scotland Yard’s Murder Squad to hunt down the convicts before the men can resume their bloody spree. But they might already be too late. The killers have retribution in mind, and one of them is heading straight toward a member of the Murder Squad, and his family.

And that isn’t even the worst of it. During the escape, the killers have stumbled upon the location of another notorious murderer, one thought gone for good but now prepared to join forces with them.

50 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

Jack the Ripper is loose in

London once more.

The Secrets Sisters Keep –

By Sinead Moriarty – R275 The Devlin sisters rely on each other – but some things are just too painful to share, even when your sisters are your best friends ...

Mum-of-four Julie thought that if her family had more money, life would be easier. But now that they’ve inherited a fortune, her problems are only starting.

Lawyer Louise is used to having life go exactly as she wants it to. So

All three women think that some battles are best fought alone.

Maybe they need to think again ...

The Keeper – By Marguerite Poland – R235 When lighthouse keeper Hannes Harker is posted to a remote island with his young wife, he discovers something long-hidden in the tower that causes him to lose his footing and fall. Seriously injured, Hannes is evacuated to hospital and nursed back to health by Sister Rika, to whom he haltingly tells the story of his life: of his mother’s mysterious death, of his wild young wife, Aletta, and of the desolate island inhabited only by

accepting that she cannot control

the lighthouse keepers and guano

everything in her world is beyond her.

workers – two communities

And former model Sophie can

confined together, yet rigidly

just about cope with getting older

separated in one of the bleakest

– that’s until her ex-husband finds a

places on earth. With the arrival of

younger model.

a figure from Aletta’s past, her own

dvd’s

CD’s, DVD’s and books

Die Windpomp – R109 The Windmill is a beautiful, humorous and quirky love

story that revolves around 17-year-old Henri who arrives on the doorstep of an oddly familiar retirement village. Henri’s world is soon infested by garden ornaments, bingo nights and weird and wonderful behaviour. Henri is taken under the wing of a kind, elderly neighbour, who, for some odd reason, forces him to take regular baths at her house after purposely damaging Henri’s plumbing!

During a sneaky late night cigarette, Henri follows five silhouetted figures into a forest and finds more than he expected

– elderly folks diving into a vast expanse of water, a windmill rising from its moonlit centre. A beautiful young girl appears from amongst the darkness and introduces herself as Margot – Henri is immediately smitten by his mysterious new friend.

But not everything is at it seems in Henri’s world…

Transcendence – R119 Dr Will Caster (Johnny Depp) is the foremost researcher in the field of Artificial Intelligence, working to create a sentient machine that combines the collective

intelligence of everything ever known with the full range of human emotions.

His highly controversial experiments have made him famous, but have also made him the prime target of antitechnology extremists who will do whatever it takes to stop him. However, in their attempt to destroy Will, they inadvertently become the catalyst for him to succeed — to be a participant in his own transcendence. For his wife Evelyn (Rebecca Hall) and best friend Max Waters (Paul Bettany), both fellow researchers, the question is not if they can, but if they should.

Their worst fears are realized as Will’s thirst for knowledge evolves into a seemingly omnipresent quest for power, to what end is unknown. The only thing becoming terrifyingly clear is there may be no way to stop him.

*cd’s and dvd’s available at kalahari.com

enter now! secrets erupt, just as the simmering

(Sartre, Kessel). Their stories are exuberantly

injustices endured for so long by the

told, weaving around each other and real

guano workers explode into a single,

people (Stalin, Camus). The book has

shocking act of violence.

everything: family feuds, love, war, crime,

Written in the exquisite, haunting prose

humour, (some of which pokes good-

for which Marguerite Poland is

natured fun at French Intellectualism) a lot

renowned, The Keeper is the story of two

of drinking, chess and table-football.

generations of lighthouse keepers – men

The main narrator, Michel, is a teenager

obsessed by their duty to the light – and

hopeless at maths but a compulsive

the wives who accompany them into a

reader, even while crossing the road (and

life of frightening isolation.

paths of love). By discovering, almost by

The Incorrigible Optimists Club – ByJean-Michel Guenassia – R340

accident behind a green curtain, The Incorrigible Optimists’ Club he gets involved in the lives of adults, mostly

Set in Paris of the 50s and 60s against the

Eastern Europeans, but not always to his

Algerian War of Independence this

advantage. From the motley collection of

wonderful novel has a long list of

refugees he learns about politics, rock ’n

characters, most fictional, some real

roll, art, film and how to outwit authority.

To qualify, send in a postcard or e-mail clearly marked Cheers CD/ DVD Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the random draw. Entry deadline is Friday, 5th December 2014.

The address to send it to is cheers@cheersmag.co.za or Cheers P.O. Box 259, Rondebosch, 7701.

win

Stand a chance of receiving a copy of Die Windpomp DVD or the Ella Henderson: Chapter One CD Double your chance of winning!

Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.

DISCLAIMER Please note that prices of all books, cds and dvds are recommended retail prices and are correct at the time of going to press. They are, however, subject to change at the discretion of suppliers, without any prior notice. All books featured here are distributed by Penguin Books SA.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

51

Recipe book

Flavour with flair Marlene van der Westhuizen is all about flavour.

To her, life should be enjoyed with friends, family and food – with a glass of wine in hand too!

Her first book, Delectable, was penned in 2008 – and subsequently a host of others have made it into print – and been translated into Afrikaans, among them Sumptuous, Abundance, Lazy Lunches, Decadent Dinners and Delightful Desserts.

The titles of the various books don’t do justice to the creativity of this chef who is fortunate enough to divide her time between her food studio in Green Point, Cape Town, and a delightful home, Bagatelle, in Charroux, in France’s Auvergne region.

Small things set her off: in France, the aromas wafting from the home of the local mustard maker, fabulous fresh produce at a local market or seasonal fruits in abundance. With trips to local markets (including antique or brocante markets), countryside picnics and gentle bicycle rides along leafy French lanes followed by cooking instruction and then shared meals around a large communal table, is it any wonder why her week-long cooking courses at Bagatelle feature on many a foodie’s bucket list?

Her latest book, Secrets of a French cooking class, provides a peek into these personal courses – and the recipes are easy enough to whip up while also capable of impressing even the most jaded palate!

Artichoke and Parmesan salad with prosciutto If fresh artichokes are unavailable you can confidently substitute them with artichokes preserved in oil. Just drain them before using in the salad.

INGREDIENTS 6 freshly picked artichokes 1 lemon, halved 3 Tbsp extra virgin olive oil salt and freshly ground black pepper to taste 12 thin slices of prosciutto 300g wild rocket 100g shaved Parmesan METHOD Heat the oven to 200˚C. Peel away the hard, outer leaves of the fresh artichokes, and trim the stems and tops. Put them in a pot of cold water

52 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

with half a lemon, and bring to a gentle boil for about 10 minutes or until they are soft. Drain the artichokes, allow them to cool a little, then slice them lengthwise and quite thinly. Remove the chokes if necessary. Toss the artichoke slices in a bowl with the olive oil, the juice of the other half of the lemon, and season with salt and pepper. In the meantime place the strips of prosciutto onto a baking sheet and slip them into the oven for about 5 minutes or until they are beautifully crisp. Toss the rocket on a platter, and spoon the artichokes over the leaves, along with the leftover olive oil and lemon juice. Arrange the crisp prosciutto slices among the artichokes and garnish with the shaved Parmesan. Serve with panache!

Serves 6

Giveaway

Red wine stewed pork with honey

One of the delights of shopping at the fresh-produce markets in the Allier is the seasonal availability of celeriac. It makes a great replacement for the more stodgy mashed potatoes. Especially with this delicious sauce!

INGREDIENTS 2.5 kg loin of pork, sliced in just larger than bite-sized pieces 1 Tbsp extra virgin olive oil 750ml good Shiraz 3 bay leaves 1 Tbsp fresh sage, chopped 1 cinnamon stick 1 Tbsp whole cloves 1 Tbsp orange peel, chopped salt and freshly ground black pepper 2 Tbsp butter a big handful of fresh sage leaves 125ml honey

METHOD Heat the olive oil in a large pot and braise the pork in the oil until lightly browned. Pour the entire bottle of red wine over the meat and add the bay leaves, sage, cinnamon, cloves and orange peel. Simmer slowly for about 2 hours until the meat is completely tender and the liquid has reduced to a sauce. Taste and season. In the meantime, melt the butter in a separate pan and quick-fry the sage leaves in the butter.

Remove the crisp leaves with a fork and drain them on a piece of kitchen paper.

Spoon the meat onto a warm serving platter.

Add the honey to the sauce and bring to a fast boil. Remove the bay leaves and cinnamon stick, and spoon the reduced sauce over the meat. Garnish with the crisp sage leaves. Serve with a spoonful of creamy celeriac, (turnover for this recipe).

Serves 8

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

53

Recipe book

Creamy celeriac

The first time I had to cook this odd-looking vegetable, I was completely out of my depth and had absolutely no idea which end to start at! Thank goodness over the years the situation has improved a little. This is a lovely vegetable to work with … and to eat!

After you’ve drained the stock from the cooked celeriac, you can keep it to use later as a tasty stock in a vegetable soup.

INGREDIENTS 1 large celeriac, peeled and sliced 1 Tbsp extra virgin olive oil 500ml chicken stock 1 bay leaf 1 Tbsp butter salt and white pepper METHOD Heat the olive oil in a saucepan and braise the slices of celeriac quickly in the oil. Add the stock and the bay leaf and bring to the boil. Cook for about 15 minutes or until the celeriac is quite tender, and then drain. Add the butter and purée the celeriac with a stick blender until it has a creamy, buttery consistency. Taste the purée and season lightly. Serve with pork or fish.

Serves 8

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Nov|Dec 2014 Vol 15

Giveaway

Chocolate and orange cake

As I’m a notoriously ungifted pastry chef, sharing a home full of sweettoothed men has made it necessary for me to have a couple of really simple cake recipes to fall back on. This is one of them.

INGREDIENTS 2 oranges 125g dark chocolate, broken into bits 300g castor sugar 250g unsalted butter 4 eggs 1 tsp vanilla paste 200g flour 1 tsp baking powder icing sugar 2 Tbsp cocoa METHOD Preheat the oven to 180˚C. Zest both of the oranges and then juice them. Melt the chocolate over a low heat in a double boiler and whisk half of the orange juice into it.

Cool the mixture slightly. Beat 200g sugar and the butter together in a food processor until the mixture is really light and fluffy. Add the eggs one at a time and whip very well.

Add the zest of one of the oranges and the vanilla. Stir in the melted chocolate. Sift the flour and baking powder into the chocolate mixture and gently fold the ingredients together. Pour the mixture into a greased and floured 25cm baking tin. Bake the cake for about 40 minutes or until a skewer comes out clean. Pour the remaining orange juice and zest into a small pan and melt the rest of the castor sugar in it to make a thin syrup. Remove from the heat. Let the cake cool down slightly in the tin before turning it Available onto a cooling rack. While it is still at TOPS at SPAR and spoon the orange syrup warm, SPAR stores and caramelised zest over the cake. When the cake has cooled, Call the TOPS ‘IN HOTLINE dust with icing sugar and cocoa GO TO THE BASKET’ 0860 313 141 ON PG71 FOR YOUR FULL before serving.

GROCERY LIST Makes 8 slices

enter now!

To qualify, send in a postcard or e-mail 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. Entry deadline is Friday, 5th December 2014.

The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

win

Stand a chance of receiving one of two copies of Secrets of a French cooking class, published by Bookstorm SEE T&C’S ON PG 2

Double your chance of winning!

Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

55

TOPS Nosh Silwood Kitchen

Seasonally spicy The spring equinox of September 22 has passed and the days have got progressively longer, lighter and warmer. To celebrate summer Silwood Kitchen’s Catherine Klatzow and Maegan Fischer prepared these dishes, photographed by Ashlee Attwood.

Salad 4 handfuls mixed greens (rocket, watercress etc) 1 red pepper, julienned 1 yellow pepper,

Asian Salmon Serves 4

julienned 4-6 spring onions, sliced 2 avos sliced and seasoned 15ml coriander, chopped

INGREDIENTS:

Dressing

4 x 150g Salmon

45ml orange juice

portions, at least

30ml soya or teriyaki

2 cm thick

sauce

5ml honey

20ml rice vinegar

30ml soya or teriyaki

10ml sesame oil

sauce

5-10ml honey

5ml mustard

1 clove garlic, crushed

15ml sesame seeds

10ml ginger, grated

Oil

A little chopped chilli or

Lime wedges

chilli sauce

METHOD: Salmon: Place salmon in a small oven-proof dish. Mix the honey, soya sauce, mustard and sesame seeds together. Pour mixture over salmon and allow to marinate. Salad: Make the salad by mixing all the ingredients together then dividing between 4 plates.

Make the salad dressing by whisking the ingredients together. To cook salmon: Preheat the oven to

PAIRING NOTES

220°C. Heat a lightly greased non-stick pan until very

Two Oceans Shiraz Rosé

quickly sear for one minute on each side. Place

Light floral lift and raspberry boiled

back in the marinade then place in the oven for 5-7

sweets make this Rosé difficult to resist when paired with salmon.

hot. Remove the salmon from its marinade and

minutes until just cooked through.

To plate: Dress the salad with the orange dressing then place a piece of salmon on top. Garnish with coriander leaves.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

57

TOPS Nosh

PAIRING NOTES

Nederburg Winemaster’s Reserve Pinotage Ripe and juicy plum and blueberry fruit notes ensure that this succulent wine works well with the spice elements in the dish.

58 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

Silwood Kitchen

Moroccan Chicken, Apricot and Almond Tagine INGREDIENTS:

2½ml ground coriander

Olive oil

1 tin tomatoes

8 chicken pieces

100ml water or stock

2 onions, sliced

125ml apricots, chopped

2 cloves garlic, crushed

1 tin chickpeas

10ml freshly grated ginger

20 ml corn flour

5ml ground cumin

65ml slivered almonds, toasted

2½ml cinnamon

20ml freshly chopped coriander

2½ml paprika (or chilli flakes if you

Salt

want it hot)

Pepper

METHOD: Heat the oil in a large, heavy-based saucepan or tagine over high heat. Fry the chicken in small batches for two minutes on each side until browned. Set aside.

Reduce the heat to moderate and sauté the onions until soft. Add the garlic, ginger, ground cumin, cinnamon, ground coriander, paprika and stir fry for about one minute until the flavours have developed. Add the tin of chopped tomatoes with the juice, the water/stock and chicken, bring to the boil, cover and simmer for 45 minutes. Add the apricots and drained chickpeas and continue simmering for another 20-30 minutes until the chicken is tender. Remove the chicken and place on a serving dish. Slake the corn flour in 20ml water, add to the sauce and allow to thicken. Season to taste, pour over the chicken and top with the toasted almonds and chopped coriander. Serve with herbed couscous or rice.

These delicious recipes were prepared and cooked by chefs Catherine Klatzow and Maegan Fischer, second year students at the Silwood Kitchen in Cape Town. www.silwood.co.za

catherine

maegan

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

59

TOPS Nosh

Poached Pears and stuffing INGREDIENTS:

Stuffing

For the pears:

160g cream cheese

4 firm dessert pears

80g toasted hazelnuts

2 star anise

10g icing sugar

400ml water

80g chopped white

250ml sugar

chocolate

45ml lemon juice 100ml Sherry

METHOD: Combine the water, sugar, lemon juice, spices and

Stuffed Poached Pears with Vanilla Bean Ice Cream

sherry in a pan that will hold the pears in a single layer. Slowly bring to a simmer, allowing the sugar to melt completely first. Peel the pears neatly with downward shavings of a swivel peeler, leaving the stem intact. Cut in half and remove the core with a Parisienne scoop. As soon as the pears are ready, place rounded side down in the sugar syrup. Cover with a cartouche and the pan lid. Simmer for 25 minutes, spooning the syrup over the pears from time-to-time. When soft, remove from the syrup and place rounded side up in a large shallow serving dish. Mix together the cream cheese, chopped toasted hazelnuts, chopped white chocolate and icing sugar. Stuff into the hollowed cavity of the pear. Bring the syrup up to the boil and cook until reduced to one cup. Strain over the pears and cool.

(Cartouche: a round piece of parchment or greaseproof paper that is placed on the surface of a cooking pot in order to slow down the loss of moisture or to prevent a skin from forming, for example, on a white or cheese sauce.)

Vanilla Bean Ice Cream

INGREDIENTS:

3 vanilla pods

500ml cream

150g castor sugar

250ml milk

5 egg yolks

METHOD: Whisk eggs and half the sugar to ribbon stage.

Infuse milk and cream with the de-seeded vanilla pods. Add sugar to the warm milk. Gradually add the strained, scalded milk to the egg mixture.

Continue whisking until cool. Place in ice cream machine and churn for 25 minutes. Separate into desired size and freeze in an airtight container.

PAIRING NOTES Sedgwick’s Old Brown

Sweetly rich and comforting packed full of roasted nuts and deliciously smooth

Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST Call the TOPS HOTLINE 0860 313 141

60 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

rounded texture. Is it any wonder it’s one of South Africa’s favourites?

Blogspot

Feeling festive

teresa

There’s an art to simplicity. And simple doesn’t have to mean boring either. When something simple is done well, it’s elevated to a higher level – because there’s nowhere to hide!

A

s we head towards the end of another busy year I am left

wondering where the time has

gone! Party season is upon us again, and with it a chance to unwind, catch up

with friends and family and indulge in some delicious festive treats. I

particularly love spending time in my kitchen at this time of the year –

preparing food for friends or edible gifts for the family, but as with most of my

recipes I like to keep things simple so as not to be slaving away at the stove all

summer long. Here then are two of my

favourite recipes for this time of the year.

Quick, easy and super tasty, these

recipes are great for snacking, picnics or for putting on the table when you have

Cheese & rosemary biscuits

visiting loved ones this season why not

Makes approximately 50 small biscuits

guests around for drinks. And if you are pop some cheese and rosemary biscuits

1 Tbsp water

or candied pecans in a bag and secure

INGREDIENTS: 200g plain flour

6cm star cutter (you can use other

1/2 tsp strong mustard powder

shapes if you prefer)

homemade gourmet gift? Warning:

Pinch of cayenne pepper

with a gorgeous ribbon for the perfect these snacks are extremely moreish, you may not want to share them!

All that remains is for me to wish you

a peaceful and happy holiday season.

I hope it is a delicious one!

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Nov|Dec 2014 Vol 15

150g salted butter, chilled and cubed

METHOD:

50g finely grated mature

1. Combine the flour, mustard powder

cheddar cheese

and cayenne pepper in a bowl. Add

50g finely grated Parmesan cheese

the cubed butter and rub into the flour

3 tsp finely chopped rosemary

using your fingertips, until the mixture

1 egg yolk

resembles fine breadcrumbs. 2. Stir in

Seasonal snacking

Candied pecans Makes 1,5 cups INGREDIENTS: 4 Tbsp granulated white sugar 7, 5ml ground cinnamon 2, 5ml vanilla extract 1, 5 cups whole pecans 1 egg white

METHOD 1. Preheat your oven to 160°C and line a baking tray with baking paper. 2.

Place the sugar, cinnamon and vanilla extract in a small bowl and mix well until evenly combined. 3. Place the pecans in a separate bowl. Whisk the egg white lightly with a fork, then add about half to the pecans. Toss well so that all of the pecans are coated with egg white, adding extra if needed.

(You are not likely to need all of the egg white.) 4. Add the sugar mixture to the nuts and toss well so that all the nuts are coated evenly in sugar.

5. Spread the nuts onto the tray in a single layer and pop in the oven for 20 minutes. Remove from the oven and immediately transfer to a plate to prevent them sticking to the paper, separating them as you go. 6. Allow to cool completely before serving. Store in an airtight container.

the grated cheddar, Parmesan and

roll the dough out to a thickness of

rosemary. Add the egg yolk and water

3-5mm. Use a floured star cutter to cut

and use a knife to cut these into the

out the stars and arrange on the

dry ingredients until the mixture starts to

baking tray. Press the leftover dough

clump together. Then use your hands to

TOPS HOTLINE into a ball and repeat the process.

press the ingredients into a ball. Flatten

(You will more than likely have to bake

the dough into a disc, wrap in plastic

the biscuits in batches.) Pop the tray in

wrap and refrigerate for one hour. 3.

the oven for 16-18 minutes, until the

Preheat your oven to 180°C and line a

biscuits are puffed-up and golden.

baking tray with baking paper. Lightly

Allow to cool then serve.

dust your work surface with flour and

Call the

0860 313 141

Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST

Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot. com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.

Cupcakesandcouscous.blogspot.com Nov|Dec 2014 Vol 15 www.topsatspar.co.za

63

Tuisnywerheid

emile

Toerusting en gereedskap

Daar’s mos ’n klomp toebehore waarvan braaiers van formaat gebruik kan maak.

Kannetjies waarin jy jou houtskool kan sit om dit aan die brand te steek voordat jy dit in die Weber of braai sit, ’n braaitang met ’n ingeboude flitslig vir daai donker aande of wat van ’n braairooster met ’n meganisme wat dit maklik in ’n japtrap laat omdraai?

Fieterjasies of wat?

O

f dit nou braai of potjiekos of wat ook al is wat mens in die buitelug kook: toerusting is koning. Die regte toerusting. Dit kan die verskil

tussen kulinêre baasskap en uitgeworpene van die buitelug-kombuis wees. Daar’s allerhande soorte goed beskikbaar as jy die naweek bietjie gaan rondstap in jou plaaslike Outdoor World of sulke winkels. Maar ek glo altyd jy moet dit eenvoudig hou. Kyk hierna.

Skerp mes Net soos die geval in enige kombuis, sal ’n skerp mes altyd die kampkok se beste vriend wees. Die lem is minstens 20cm, die mes se greep lê gemaklik in jou hand en die ding is skerp. Altyd skerp. Hou hom in ’n skede of toegedraai in ’n lap, en maak seker almal verstaan die doodstraf mag teruggeroep word as iemand anders as jy self jou mes gebruik. Hy is vir kap en sny; ontbeen en kerf. Nie vir rooiaas uithaal, skroewe uitdraai of takke afkap nie. Die toekoms van die kampplek se voedselbron is afhanklik van daardie skerp mes. Goed, hy mag vir selfverdediging aangewend word, maar vee die lem agterna net weer goed af.

Braaitang Net soos ’n fietspomp of ’n droë onderbroek, is mens geneig om ’n braaitang as ondergeskik te stel, totdat jy hom werklik nodig kry. Kanse is goed dat die braaiplek in die kampeerterrein of langs die staproete ’n ooprooster oor die vuur het. Sonder ’n ordentlike braaitang raak vleisbraai hier ’n lang en pynlike ervaring, byna soos om ’n sak biltong van Bakkies Botha te probeer steel. Want die tanglose braaier gaan sy hande blase brand as hy die vleis met ’n vurk probeer omdraai, die wors gaan breek en hoe haal jy jou aartappels uit die kole? Pak daai tang, anders gaan jy verlang.

Een goeie pan Ek weet ons Suid-Afrikaners wil als oor die kole braai. Tog vind ek een pan moet saamgedra word om die kulinêre dimensie aan te vul. Ek het so ’n lekker diep pan wat heerlik veelsydig is. Jy kan gewone panwerk in hom doen, soos eiers bak en 64 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

Emile Joubert spek en wors braai, maar sy diepte maak dit ook moontlik om risotto en pasta en selfs ’n bredie in te berei. En dis ongelooflik hoe jy vrede in ’n omgekrapte kampeerplek kan bewaar deur pannekoek te bak.

Sosatie-stokkies Hierdie houtpenne is besonder handig, veral as dinge nou rof raak tydens die kamptog en jy jouself in onbeskaafde omstandighede

hê wat ook nie daardie skerp mes van

bevind waar jy slegs ’n vuur het om jou

jou beskadig nie. Dra dus vir jou ’n

kos op voor te berei. Dan kan stukkies wors, deeg en malvalekker aan die punt van die stokkie ingedruk en oor die kole of sommer in die vlamme gaargemaak word. Jy gebruik hulle natuurlik ook om sosaties te maak, gate in aartappels te druk voordat dies gebak word, ’n springbokboud met spek te stop, en en en en. En as jou een tentpen weg is, wel, onder sekere

Onthou, goeie kos kan slegs in ’n skoon, netjiese en goedgeorganiseerde kombuis gemaak word – maak nie saak waar daardie kombuis is nie.

houtplank saam waarop jy die nodige sny- en kapwerk kan doen sonder die frustrerende klank van ’n oneweredige stuk klip wat jou mes verinneweer.

Opwasseep en staalwol Dit is maar nou so dat buitelugkos geneig is om aan die vetterige kant te wees. Gebraaide skaaptjops, dik potjiekos en pangebraaide ontbyt-

omstandighede sal twee

lekkernye gaan jou verder in die

sosatiestokkies tot jou redding kom.

veld bring as muesli en

Haal net die wors af voordat jy die pen

sojaburgers. Die vette moet egter

inslaan.

daagliks van jou kookgerei verwyder word anders stink dit en word as

Plastiese vriessakkies

teelaarde vir allerhande vreemde

Plastiek mag die vyand van die natuur

nodig nie. Draai aartappel of ui in hom

insekte en kieme gebruik. Seep en

wees, maar in jou veldkombuis is hy

toe en bak in die kole. Sit ’n vel foelie

warm water is ál manier. En skrop daai

gesog. Hierdie sakkies hou natuurlik jou

bo-oor jou pan terwyl jy rys of aartappels

roosters, panne en potte met staalwol

toebroodjies droog en vars tydens die

gaar smoor. ’n Stuk vis of hoender kan in

tot als skoon en vetvry is vir die

uitmergelende laaste treë tot bo aan

foelie verpak word saam met botter,

volgende maaltyd.

Everest. Jy kan egter slaaie binne die

wyn en kruie. Plaas dan bo op die kole

sak maak – gooi net blare, kaas en

en laat die hele gespuis bak-stoom – 20

skoon, netjiese en goed-

tamatie in, voeg slaaisous by, maak die

minute vir vis; 45 vir hoender. Of dek die

georganiseerde kombuis gemaak word

sak toe en skud. Daar het jy ’n perfekte

binneste van ’n wynboks met foelie uit

– maak nie saak waar daardie kombuis

gemengde slaai sonder die moeite van

en plaas dit bo-oor die kole – siedaar, ’n

is nie.

bord uithaal en vuilmaak. Spoel die

kits-oond of -roker.

goed dan uit en gebruik weer.

Foelie Die blink vel het geen bekendstelling

Houtplank Om jou groente en vleis te berei, sal jy

Onthou, goeie kos kan slegs in ’n

Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.

altyd ’n eweredige oppervlakte nodig Nov|Dec 2014 Vol 15 www.topsatspar.co.za

65

Holiday Dryving

Holiday Dryving From December 1 every year, news reports contain a running total of the carnage on South Africa’s roads during the holiday period. Here’s some advice on avoiding becoming a cold, hard statistic this summer.

R

esponsibility is a noun and is

annual road death toll.

having a duty to deal with

country’s road fatality stats remains

defined as ‘the state or fact of

something or of having control over

someone, as well as being accountable or to blame for something’.

But the biggest single factor in the

alcohol. Drinking and driving is a big

no-no… and yet so many motorists still

TOPS AT SPAR DRYVER APP

It’s this socially responsible

element that TOPS at SPAR tapped into with its Dryver mobile

get behind the wheel, even if it is after

phone app, particularly aimed at

that alcohol impairs judgement and

generation to promote

the science.

It’s a simple concept which

responsibilities are also the most obvious:

two-fold responsibility should ideally be

young people already display

keeping left and passing right. A major

charge of his or her destiny by either

Download the free app to a smart

taking a taxi or some other method of

friends and contacts are aware of

secondly, friends should also be

and you’re all good to go.

mates get behind the wheel after

status on the app is set as either

In an ideal world, everyone would act

responsibly while behind the wheel of a

car – or control their actions beforehand so that there are no nasty repercussions for bad behaviour. The biggest

observing the rules of the road such as cause of road rage and aggression is

because a fellow motorist is chuntering along in the right hand lane and not

keeping left, as required by law. That links to another problem – that of speeding!

It’s well documented that speed is a major element in South Africa’s deplorable

just one or two drinks. It’s been proved

the techno savvy younger

reaction times. No-one can argue with

responsible drinking behaviour.

At parties or social gatherings a

formalises the social concepts that

evident – firstly, the driver should take

regarding drinking and driving.

arranging a lift, a designated driver or

phone, ensure your network of

transport to return home safely; and

your participation and willing to join

responsible in not letting colleagues or drinking.

Before or during a night out, the drinking (a little red martini glass icon) or dryving (a green steering wheel) – and your social network or group of friends know what they’re in for. If they’re the dryver, they can expect a call from you to fetch them and get them home safely – but the chances are that they’re with you and are the ones consuming mocktails, cooldrinks, coffee or water!

Hit the ‘Rescue me’ button and a text is sent to your network of friends.

The message reads something like: “Hi Dave, Rachel needs a Dryver

66 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

responsibility tonight. Be a mate and help her get home safely tonight. Rachel’s location: Billy the Bums, Windermere Road, Morningside, Durban.” There are also two option buttons – reply and call.

Should that request not be successful, the Dryver app also provides for a default position, providing a list of local taxi firms in the vicinity. A reference number is provided for the drinking party to quote.

Drive dry this festive season – or be responsible and take control of your actions.

The TOPS at SPAR Dryver app can be downloaded from www.dryver.mobi.

Travel tips Before setting out on the drive to the

coast or bush with the family, check the car is in good shape – oil, water, tyres – including the spare! (It also goes without saying that setting off with a full tank of petrol is a good idea.)

Test your indicators, headlights and brake lights too.

Check your route. The Automobile

Association (www.aa.co.za) provides

road. You don’t want to be paying hefty

updates on road conditions and any

fines before the holiday has even begun.

construction work with consequent delays that might affect your journey.

Maintain a safe following distance.

Remember the two second rule…

Be aware of road signs and if it’s a warning sign about antelope or cows

It’s also a good idea to let friends and family know which route you are taking and when you expect to reach your destination. Should you break down in the back of beyond it could potentially help with any rescue.

Programme ICE (In Case of Emergency)

(should you be in the bush or farming area)

numbers into your cell phone. Should

heed them and drive cautiously.

something happen it will help emergency

Speed kills. Stick to the designated speed restrictions that are relevant to that stretch of

services or rescuers get hold of your family or loved ones.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

67

what to look out for next issue TOPS at SPAR’s Winemaker of the Year Gin joints and juniper berries: what’s the story?

Retro chic: tales from the punchbowl brought to you by

www.topsatspar.co.za

Congratulations to all of last issue’s winners

VROU SOEK BOER DVD

HIGHLAND PARK WHISKY GIFT PACK WINNERS:

1st. Carina Sanders, Midrand 2nd. Phenyo Leopeng, Kuils River 3rd. Vivienne Mulholland, Hillcrest

Elize Wolvaardt, Jeffreys Bay

A HOMEGROWN TABLE BOOK WINNERS:

1. Iris Davidson, Pretoria 2. Ross Sleet, Stellenbosch 68 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

THE FAULT IN OUR STARS CD WINNER: Dot Pereira, Observatory

enjoy your spoils!

KWV Competition

win

Stand a chance to win an 8 bottle wine fridge filled with wines from the KWV Classic Collection The KWV Classic Collection is a range of stylish and sophisticated wines reserved for the discerning wine drinker in search of a rewarding experience. These wines are crafted with extraordinary skill and dedication. The result is unique wines fit for special moments.

How to enter

By entering you stand a chance to win an 8 bottle wine fridge filled with wines from the KWV Classic Collection.

Send an email with the subject line KWV Wine Fridge Giveaway containing your name, ID number, physical address (not a P.O. Box please!), name of the TOPS at SPAR store from which you made any purchase and the till slip number, along with a contact telephone number to qualify for the random draw to cheers@cheersmag.co.za.

SEE T&C’S ON PG 2

Go to w th ww. e C fa he ceb er o yo s Fa ok.c ur ce om ch bo / an ok Che ce pa er of ge sM a wi nn and g, in do g! ub SH le AR E

www.kwv-wines.com

KWV Wines

KWVwines

Not for Sale to Persons Under the Age of 18.

Drink Responsibly.

Sep|Oct Oct 2013 Vol 08

www.topsatspar.co.za 69

Call the TOPS HOTLINE 0860 313 141

Grocery list

in the basket

TOPS at SPAR

Available at TOPS at SPAR and SPAR stores

Your complete list of ingredients for all the recipes in this issue.

Groceries

Available from TOPS at SPAR Liquor 750ml Shiraz 100ml Bourbon whiskey 12.5ml Grenadine syrup 50ml Brandy 75ml Gin 100ml Sherry 6 dashes Bitters 25ml Sugar syrup 1l soda water

Available from SPAR Dried Spices/Herbs/Stock 2.5ml strong mustard powder Pinch of cayenne pepper 2½ml paprika 2 star anise 25ml ground coriander 10ml ground cinnamon 1 cinnamon stick 5ml ground cumin 15ml whole cloves 4 bay leaves 3 vanilla pods 500ml chicken stock

Fresh Fruit/Veg/Herbs/Spices 6 fresh artichokes 1 large celeriac 4 firm dessert pears

2 limes

80g hazelnuts

4 oranges

15ml sesame seeds

1 red pepper

125ml apricots

1 yellow pepper

2,5ml vanilla extract

4-6 spring onions

15ml vanilla paste

2 onions

15ml baking powder

3 cloves of garlic

30ml cocoa

20ml ginger

400g plain flour

15ml coriander

20 ml corn flour

16 mint leaves

280g granulated white sugar

300g wild rocket

450g castor sugar

1 punnet of fresh sage

100g icing sugar

1 packet of mixed greens

125g dark chocolate

Cans/Jars/Bottles/Cartons/Tins 20ml rice vinegar 75ml extra virgin olive oil 10ml sesame oil 150ml honey 95ml lemon juice 12.5ml lime juice 25ml pineapple juice 45ml orange juice 25ml raspberry puree 12.5ml raspberry syrup 25ml watermelon syrup 60ml soya or teriyaki sauce 5ml mustard 1 tin tomatoes 1 tin chickpeas

80g white chocolate

Dairy 12 eggs 422.5g salted butter 50g mature cheddar cheese 150g Parmesan cheese 160g cream cheese 500ml cream 250ml milk

Meat/Fish/Poultry 12 thin slices of prosciutto 2.5 kg loin of pork 4 x 150g salmon portions 8 chicken pieces

Baking/Dry goods

2 avocados

1,5 cups whole pecans

2 lemons

65ml slivered almonds

All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.za

Nov|Dec 2014 Vol 15 www.topsatspar.co.za

71

Loopdop Gerrit Rautenbach

gerrit

Die groot wille jagters

V

’n Klomp jagters sonder jagplek is ’n lelike ding. Gelukkig het oom Henk van Hoedspruit gehelp. Of dalk ongelukkig ...

ir jare al gaan jag Maans en sy

die manne al hoe harder en valser

al geskiet het, maar kry dit nie oor my

drie beste pelle elke jaar by

saam met Theuns Jordaan sing.

hart nie. Wil jy nie maar ... jy weet?”

oom Tiens op Koedoevlei.

Dié jaar sou dit ook so gewees het,

Mariepskop se skadu het so aan die grootpad begin vat toe hulle

“Ek verstaan, oom Henk.”

Met die trippel hy daar weg en besluit

maar toe gaan staan oom Tiens toe

afdraai. Hulle was goed luidrugtig.

om die klompie in die kombi ’n dikke

ontydig en doodgaan. Maans-hulle is

Maans het gepreek.

poets te bak. Hy klim opgeblaas in, slaan

laat weet dat daar g’n kans vir jag is nie.

Nou had die manne ’n probleem: ’n jagnaweek oor ’n week sonder jagplek.

“Luister boys, ons ken die man nie

die deur toe en kyk die lot boos aan.

eintlik nie. Julle moet nou kalm raak ...”

“Hierdie oom het my nou goed

Hulle het plegtig belowe en Maans

opgewerk. En julle’t nie gehelp nie!

het so ver as moontlik van die voordeur

Julle gerasery het ons amper die

hy en sy broer een keer by ’n oom van

af stilgehou. Met ’n laaste vermaning

naweek gekos!” Hy trek vervaard weg.

sy broer se vrou naby Hoedspruit gaan

klim hy uit en gaan klop aan. Net soos

jag het. Hy bel vir oom Henk.

die voordeur oopgaan, hoor hy hoe

kom kyk of ons ons gedra. Hy is soos ’n

die manne lostrek met ‘Kaptein span

koshuisvader! Ek is nou wraggies gatvol

die seile’.

vir hom. Ons is mos grootmense! Wag, ek

Tog onthou Maans gelukkig van hoe

“Maans ja, ek onthou jou. Jy en Sanet se man was hier. Maar jammer, ek is vol,” sê oom Henk.

Gelukkig is oom Henk effe

“Ek verstaan, Oom.”

hardhorend en verduidelik die pad

“Alhoewel, hoe goed toegerus is julle?”

kamp toe, gee heksleutels en

“Ons het alles!”

instruksies. Maans hoop net hy wil nie

“Dan kan julle die boonste kamp kry.

saamloop kombi toe nie. Genadiglik

“Die oubaas is so vol strooi en hy gaan

gaan hom ’n les leer!” sê hy net toe hulle by die perdekamp aankom.

“Gee my geweer aan! Oom Henk, vat so!” en terstond skiet hy die ou perd.

“Ja oom Henk, vat so!” gil die ander

Hy’s eintlik in onbruik. Dis lekker wild

nie, en Maans groet. Net daar onthou

ouens en skiet terstond oom Henk se

daar.”Kyk, was die vreugde groot toe

oom Henk iets.

Brahmaan-stoetbul in die ander kamp.

die manne daai kombi se neus noord in

“Ag Maans, wil jy my nie ’n guns

Hoedspruit se rigting druk. Nou die

doen nie? Kyk, julle ry mos tussen die

manne was nie skaam vir ’n ietsie vat

bees- en perdekampe deur. Nou

nie. Arme Maans ... Dis sy kombi en sy

daar’s net een perd ... My dogter se ou

jagkontak. Hy ry droëbek voort terwyl

skimmel. Hy’s baie siek en ek moes hom

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.

72 www.topsatspar.co.za

Nov|Dec 2014 Vol 15

remember

Hoedspruit TOPS at SPAR

Remember Sibiya is the Manager at the Hoedspruit TOPS at SPAR Address:Leadhoed Corner, Kudu street Hoedspruit Tel: (015) 793 2305 Email: hoedspruit1@retail.spar.co.za Business Hours: TOPS at SPAR Mon - Fri: 08h00 - 19h00, Sat: 08h00 - 17h00 & Sun: Closed.

SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.