Cheers - March/April 2015 (Vol. 17)

ry a t en m i l p m o c

Mar|Apr 2015|17 brought to you by

Geocaching

Searching high & low

Consistency is key Large volume wines

T

t www.topsatspar.co.za

Bourbon Tasting

Brandy

Ruben Riffel & Luke Dale-Roberts taste SA’s best

Champion taste: Carling Black Label

Easter spice

win

A bottle of Johnnie Walker® King George VTM Your very own copy of Low Carb is Lekker

by Inè Reynierse

Bourbon, Buns, Brandy & Big Brands

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AWARD WINNING REAL BEER TASTE

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contents

4 EDITOR’S LETTER Economies of scale

5 NEWS

SA Distiller of the Year, Chivas Extra launched and wine shows head for the Eastern Cape

14 TINUS TALKS

14

Juggling creativity & practicality

16

16 WINE VOLUMES

The big guys vs the little guys

26 22 THE ONCE LIVELY, LUSTY BEER

31

Carling Black Label

26 AMERICAN WHISKEY Testing the tastebuds

31 WORLD BEATING BRANDIES

36

Chefs Reuben Riffel & Luke Dale Roberts go local

36 HAVE GPS, WILL TRAVEL

Grown up treasure hunting Mar|Apr 2015 Vol 17

www.topsatspar.co.za 1

contents cont...

40 BOOKS, DVDS & CDS

Aural and optical entertainment

42 BOOK GIVEAWAY

Publisher | Shayne Dowling shayne@integratedmedia.co.za

Low Carb is Lekker!

Editor | Fiona Mc Donald fiona@integratedmedia.co.za

44 THINGAMAJIGS

Art Director | Megan Knox megan@integratedmedia.co.za

Baking cakes made easy

44

48 THE EASTER TRADITION

Symbolism and seasonality debunked

Advertising | Jess Nosworthy jess@integratedmedia.co.za PR & Promotions | Ashlee Attwood ash@integratedmedia.co.za Photography | Ashlee Attwood and Thinkstock.com Contributors | Tinus van Niekerk , Teresa Ulyate Emile Joubert, Gerrit Rautenbach, Clifford Roberts, Anna Trapido, Winnie Bowman & Alexandra Terblanche 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

52 SAY CHEESE!

SPAR seal of approval & quality mark

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a copy of Low Carb is LEKKER

57 RICH & REWARDING

Cooking with chocolate

62 BLOGSPOT

pg42

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 Mr Price Home www.mrphome.com & Utique www.utique.co.za

Autumnal indulgence

COMPETITION TERMS & CONDITIONS

64 EMILE JOUBERT

no alternatives or cash will be provided. The decision

Spanish makes a splash

66 RESPONSIBILITY The Pebbles Project

than 10th April 2015. The Prize/s is as indicated, 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

68 NEXT ISSUE

What to look out for in Issue 18

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Competition submissions should reach us no later

69 Win a bottle of

®

Johnnie Walker King George VTM

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,

72 LOOPDOP

The day the lights went out 2 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.

OKLB 4830/02

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Purchase a bottle of Singleton Tailfi re ® from your nearest Tops at Spar store and email through the words ‘Vibrant, Fruity and Fresh’, your name, ID number, receipt number, contact number, postal address to cheers@cheersmag.co.za with the subject line ‘New Singleton Tailfire’.

Contact your nearest store to check product availability.

Editorial Fiona McDonald

Faithful and true

Re

a

p d on

age 31

There’s something really impressive about walking through a barrel maturation store – be it whisky, brandy or wine. All those oak casks, filled to the brim with precious liquid.

And then you start thinking about how many hundreds of thousands of litres are contained in the four walls…

C

raft beers are all the rage,

and want – that same flavour time and

as are artisanal breads made

time again. Wine is a natural product

from stone-ground rye flour or

subject to vintage variation, fluctuating

some such. Why do we think that

yields and any number of different

because something is made in small

inputs. Making a delicious, drinkable

quantities it’s going to be better? There

and good value drop is a heck of a

might be less of it available, particularly

challenge – and South African

when it comes to whisky, brandy or

winemakers do it better now than at

some wines which might drive the price

any point in our winemaking history.

up – but it doesn’t necessarily mean the

Which is a natural link to my next

quality is superior.

point: how good South African brandy

I’ll never forget my early days as a

is. Cape Wine Master Dr Winnie

fledgling wine writer, visiting large

Bowman convinced top chefs Luke

wineries and cricking my neck back to

Dale-Roberts of The Test Kitchen and

look up… and up, trying to see the top

Reuben Riffel of Reuben’s to test their

of a massive 100 000l tank. You could

taste buds against a line-up of South

fill two swimming pools with that

Africa’s best. And our best truly are

amount of wine! And if memory serves

the best – South African brandy has

me correct, in the early days of

triumphed as the best in the world 18

Robertson’s Wacky Wine Festival one

times! That’s a feat unmatched by any

winery used to give participants the

other country – and certainly not by

chance to dive into one of these huge

France.

multi-thousand litre tanks to try and

So consider those two points next

retrieve a treasure on the bottom.

time you’re in TOPS at SPAR: don’t shy

I salute those winemakers who have the pressure of delivering wine to consumers who know what they like – 4 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

away from a big brand wine and give brandy another try.

Cheers, Fiona

Luke Dale-Roberts of The Test Kitchen and Reuben Riffel of Reuben’s test their taste buds against a line-up of South Africa’s best Brandy.

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

what’s happening

news news news news World’s best dram is… Japanese!

Jim Murray, the whisky authority behind the eponymous Jim Murray’s Whisky Bible, set the cat amongst the proverbial pigeons by announcing that the best whisky in the world – in his opinion – is Japanese!

Murray rated the Yamazaki Single Malt

brought into account the changes

sherry cask 2013 as the best whisky he

which have altered the face of whisky”.

tasted in the course of compiling his

“Where were the blends which

annual guide. This was after wading

offered bewildering layers of depth?

through 4 700 different whiskies, all in the

Where were the malts which took you

interests of comprehensive research.

on hair-standing journeys through dank

According to reports Murray said he believed the Scottish whisky industry

and dingy warehouses?” he asked.

Murray scored the Yamazaki 97.5

had “begun to believe their own PR

points out of a possible 100 and

hype” and he believed some had

described it as “near incredible

“taken their eye off the ball and not

genius”.

Two’s up, Eastern Cape style

The Eastern Cape is showing off with a new wine show – but it’ll stage the same event in two different cities, just two days apart.

The inaugural FNB Eastern Cape wine

that wine lovers in the two cities will

show opens its doors to the public at

make the most of tasting as many of

Hemingways in East London on

the wines on offer as they can in order

Thursday 12 March before moving

to broaden their flavour palette.

south to the Friendly City, Port Elizabeth

Tickets are R140 a head and are

on Saturday 14 March where the venue

available online at Computicket and at

is the Boardwalk Convention Centre.

the door for the duration of the show.

Arranged by wine authority Michael Fridjhon, the FNB Eastern Cape Wine

The inaugural Eastern Cape Wine Show

Show promises consumers a selection of

is followed a week later by the FNB

about 200 of the best wines the country

Mpumalanga Wine Show, now in its

has to offer – from sensational sparklings

sixth year, in Nelspruit on 20 and 21

and crisp whites to memorable reds and

March. The third FNB Free State Wine

delicious dessert wines.

Show takes place in Bloemfontein on

Organisers anticipate that at least 40 producers will participate and hope

30 and 31 July. For more information see www.outsorceress.co.za Mar|Apr 2015 Vol 17

www.topsatspar.co.za 5

News

news news news news The winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they don’t shave!

It’s a practicality that has taken on new significance with the winemakers now vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18 April to see who can grow the biggest, bushiest whiskery face of all.

Needless to say the weekend is a celebration of more than just hirsutism with the wines of the area taking centre stage. Participants from the area include Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabriëlskloof, Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.

Of barrels and beards…

Luddite Wines is the venue for the blind tasting of the best of Bot River on Saturday 18 April before the post-harvest celebration at Beaumont Wines the same evening. At this annual celebration of good food, wine and company the winemakers flaunt their facial fur and wacky whiskers during an amusing ‘beard parade’ when the boldest beard in Bot River is crowned by esteemed judges – who take their job very seriously.

For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at nicolene@botriverwines.co.za or call 082 852 6547.

Reduce, re-purpose & upcycle Anthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Düsseldorf last year.

The man behind the concept is

But the first step in the process of

kingdom – the smallest and most

internationally recognised award-

upcycling is to empty the bottle of its

biodiverse in the world – and comprises

winning designer, Mark Eisen, who is

contents… The Protea range celebrates

seven wines: Sauvignon Blanc, Chenin

renowned for his unique definition of

the South African flower which is such

Blanc, Chardonnay, Rosé, Cabernet

modernism, visible in his fashion

an important part of the Cape’s floristic

Sauvignon, Merlot and Shiraz.

collections and a variety of creative special projects.

The only limit to upcycling creativity is a self-imposed one when you run out of ideas of how best to use the various Protea bottles! They’d be great for salad dressings and can happily grace the table as water bottles – and could always be repurposed as wine glasses once the neck is sliced off and attached to the base.

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Mar|Apr 2015 Vol 17

what’s happening

e Carolinn a m Sny

news news news news Distiller of the Year

The internationally renowned Whisky Magazine has announced the results of its annual Icons of Whisky competition for 2015 – and South Africa’s Distell has been awarded the title of Distiller of the Year!

Pronouncing herself and the company

heels. This success follows the 2013 award

Kentucky in the United States and

“very proud to have been voted the best

for Bain’s when it was judged the world’s

BenRiach Distillery of Speyside, Scotland,

distiller outside Scotland and America,”

best grain whisky at the 2013 World’s

for overall top honours. Ironically the

Caroline Snyman, director of Distell’s

Whisky Awards, while Three Ships 5 Year

latter distillery also has a local

luxury brands – a portfolio that includes

Old won the title for world’s best blended

connection in that it belongs to Intra,

South African and Scotch whiskies, said

whisky in 2012 at the same event.

a South African-owned company!

global interest in whisky continues to soar.

Whisky Magazine is an international

“There’s a fast-growing appreciation for

publication devoted to the

those offerings originating beyond the

subject of whisky and boasts

traditional producing countries of

a readership stretching from

Scotland and Ireland.”

Taipei, New York, Paris

It was the Three Ships and Bain’s Mountain Whisky ranges which saw the distilling company show Japan, Sweden, Korea and other countries a clean pair of

and Sydney to Brussels and beyond!

Distell will be set against the Four Roses Distillery of

On the menu

an intensive 18-month, internationally

Five of the country’s Top 10 restaurants in the 2014 Eat Out awards were on wine farms – Jordan, Overture (Hidden Valley), Rust en Vrede, The Restaurant at Newton Johnson and Terroir on Kleine Zalze.

recognised course.

Franschhoek estate, Grande Provence is extremely proud that executive chef

sharing her expertise as one of the

Darren Badenhorst has been announced as one of Africa’s Top 10 finalists in the

country’s top chefs with her students.

The former Hartford House chef admits that teaching is a “dream come true” and looks forward to

San Pellegrino Young Chef for 2015. The overall winner will be announced in Milan in June.

Michel Morand, the former chef patron of top Johannesburg restaurant, Auberge Michel, is once again in business, having opened Bistro Michel.

Darren Badenhorst

The effortlessly elegant but comfortable Bistro is located in the Bluebird shopping centre off Corlett Drive and is open for breakfast, lunch and dinner Monday to Saturday with brunch only on Sundays.

And in KwaZulu-Natal, Chef Jackie Cameron has opened her own School of Food & Wine.

Located in Hilton in the lush and popular Midlands, Cameron’s school offers Mar|Apr 2015 Vol 17

www.topsatspar.co.za 7

News

news news news news Weintaufe celebration

Eikendal commemorates its Swiss ownership by hosting an annual harvest celebration with a difference – the Weintaufe.

Taking place on Sunday 1 March the event is a celebration of Eikendal wines, good food and al fresco family fun at the winery on the R44 between Somerset West and Stellenbosch.

At the Weintaufe the spotlight falls on its flagship Chardonnay 2015 as the first wine of the harvest and after the baptism of this newcomer, guests can sample it straight from the barrel under the watchful eye of winemaker Nico Grobler.

There’s also golfing action, tractor rides through the vineyards and if you just want to chill alongside the dam, you can do that while listening to the live music too.

Tickets are R40 each and are available at the gates on the day, and include a free glass and tasting from the barrel. Children under the

Something extra “Extra, extra – read all about it!” used to be the call from newspaper sellers ducking between vehicles in the rush hour traffic.

But the something extra here is the fifth addition to

age of 12 enter free.

the Chivas family of blended whiskies – and their

Gates open at 10am with

first new product to be added in almost 10 years.

the baptism of the new Chardonnay taking place at noon.

Chivas Extra is something special, fitting snugly between the Chivas Regal 12 Year Old and Chivas Regal 18 Year old in the super-premium segment.

Marketing director for Pernod Ricard in South Africa, Charl Bassil said Chivas Extra was launched “to satisfy the market’s demand for something more… something extra, creating a unique flavour experience for our market that’s a huge milestone for us.”

Master Blender Colin Scott is the man behind the generous and tasteful blend which delivers a rich flavour – much of it attributable to the time the whiskies spent maturing in Olorosso sherry casks.

“Chivas Regal is an institution celebrated for its rich and generous blended whiskies and Chivas Extra contains all the makings of a fine Chivas whisky. Chivas Extra is a little more robust than the Chivas 12 Year Old yet more subtle than the 18 Year Old and will definitely appeal and be enjoyed by those who are looking for a nextlevel taste experience,” said Mr Bassil.

Chivas Extra will be available from March 1.

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Mar|Apr 2015 Vol 17

News

news ne

news

Seasonal sipping

As the days grow shorter and the realisation dawns that winter is just around the corner, the advice from Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range.

Made from Muscat grapes which have

Lemon pound cake SERVES 6 (MAKES 1 LOAF)

after each addition. Lower the speed

INGREDIENTS:

and gradually add the flour mixture and

and sweet flavour, Obikwa Moscato is

1½ cups (225g) cake flour

milk, alternating. Scraping down the

fresh and fruity with a hint of pear. It’s

5ml baking powder

sides of the bowl, mix until smooth.

120g butter, softened

Spoon into the prepared loaf tin and

15ml finely grated lemon rind

bake for 60-65 minutes or until cooked

1 cup (250 ml) castor sugar

when tested with a skewer. Allow to

2 eggs

cool in the tin for 10 minutes before

Vietnamese or Korean dishes. But when

½ cup (125 ml) milk

turning out onto a wire rack to cool

it comes to dessert, lemon pound cake

Icing sugar for dusting

completely. Dust with icing sugar.

their own distinctive, heady perfume

best served chilled for a crisp, clean finish Bucholz recommends.

Furthermore he suggests pairing it with spicy Asian fare such as Thai,

is his choice.

“Lemon can be quite a tricky ingredient with wine, but paired with a

Preheat the oven to 160°C. Line and

well-chilled Obikwa Moscato it creates a

grease an 8.5cm x 26.5cm x 9cm loaf

softer and sweeter taste,” says Bucholz

tin. Sift together the flour and baking

who is not averse to trying something a

powder. Place the butter and lemon

little morezesty with this wine.

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

METHOD:

10 www.topsatspar.co.za

rind in a bowl and mix with an electric mixer until smooth.

Gradually add the sugar and mix until pale and creamy. Add the eggs one at the time, beating well

Mar|Apr 2015 Vol 17

what’s happening

news news news The winning team

Golden year for KWV’s Mentors Is it any wonder that South Africa’s KWV

has moved from 35th to 32nd place in the Drinks International list of World’s 50 Most Admired Wine Brands?

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CM

MY

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CMY

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Highlights of a golden year for the large wine producer from Paarl were an International Trophy and gold medal at the prestigious Decanter World Wine awards in London, along with three trophies at the Old Mutual Trophy Wine Show and overall honours from the same competition as Most Successful Producer.

But really underlining the resounding success of The Mentors range of wines was the award as Best Producer at the country’s Veritas Awards – for the fourth year in succession, a result of having won three double gold medals and a raft of other medals.

These successes were attributable to “a continual stylistic evolution,” said chief winemaker Johann Fourie.

“We are delighted that our work is being recognised globally, and we will continue to refine our styles, focusing on vineyards that produce outstanding quality and reflect regionality.”

Jan|Feb 2015 Vol 16

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TBWA\HUNT\LASCARIS\DURBAN\37354

Tinus Talks

Diversity: art or science?

Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?

I

different range of varietals? Can a Cabernet Sauvignon, a Syrah, a Chardonnay and a Chenin Blanc be crafted to perfection by the same winemaker during the same harvesting season? Is it possible for one person to simultaneously employ the same energy, attention, dedication and passion in continuously crafting four extraordinary wines from the above

’ve often asked myself how diversity

between cultivars and wineries? Not to

cultivars and for all four of the final

impacts at all levels of winemaking.

mention the existence of non-random

wines to be masterpieces?

After all crafting wine has to do with

“microbial terroir” as a determining

The above questions have nothing to

man’s scientific and artistic endeavours

factor in the regional variation among

do with “accurate winemaking”, that is

to successfully and ingenuously manage

wine grapes which has become a buzz

doing everything correctly, following all

what is provided by nature along the

word in contemporary scientific

the procedures and practices and aptly

route from soil, to plant, to fruit, to wine.

research. And there are differences

utilising what nature provides. Extensive

These are all ever-changing cues and

because distinct regions have unique

ongoing research and cutting edge

variables that have to be considered,

microbes. These variables render wine

technology, from the soils to the cellar,

manipulated and utilised.

unique and interesting, creating points

further supports the winemaker’s efforts

We talk a lot about terroir which

of labyrinthian complexity – and it’s the

to create worthwhile wines, but there

connotes the unique sense of place,

winemaker’s job to capture, embrace

will always be a difference between an

the topography, soils, and

and understand all of it.

exceptional and a worthwhile wine.

microclimate, but what about

Is it then at all possible for any

To complicate things further the

managing the rich community of

vigneron to craft an ideal wine per

ripening time and harvesting periods of

micro-organisms that colonise grapes

single cultivar, during one vintage in

wine grape varietals differ

during fermentation and which will vary

one cellar, and to do so from a

considerably, varying for example from

14 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Tinus van Niekerk Chenin Blanc in January to Petit Verdot

will of necessity not finally dictate,

originality, innovation and ability to deliver

and Cabernet Sauvignon during April.

consciously or not, which wine will

visual flair and sensory style, and they

At Orange River Cellars’ Kakamas

receive the most attention. This also

develop reputations for signature dishes.

facility the harvesting period stretches

relates to the often discussed issue of

Every chef’s kitchen will have a focus and

from the beginning of December until

whether winemaking is an art, a

ride on its strong points. That’s why one

April – five months of little sleep and lots

science or a combination of both.

restaurant and one chef cannot offer and

of sweat for the winemakers!

For winemakers working with fruit from inland and/or coastal vineyards stretching from Koekenaap to Stanford, the challenge is even bigger.

Sometimes the climatic differences are marked, manifesting in different chemical analyses and resulting in quite contrasting styles of wine for the same grape variety. Blending acumen

To really craft wines of inimitable quality it is surely necessary to understand and embrace the characteristics of the vineyard land

deliver all the best cuisine.

Some of us spend “winemaking time” between two countries, quickly discovering that Syrah in South Africa is not Syrah in France. Not only are the soils, climate and general weather conditions different, the fruit characteristics are frequently expressed with surprising variation, often generating distinctively new flavour personalities. For novices to

then becomes the order of the day

such situations Shakespeare’s words from

and testing the vigneron’s imagination,

Hamlet, “Confusion now hath his

experience, marketing knowledge and

masterpiece,” fits the bill.

Finally one realises that there is no

intellectual acuity.

recipe for “creating” or crafting a special

Consultancy

wine and that choices are made.

In the world of wine there are also

Specialisation is alas the key word here.

those consultants attending to and

Like the chef, the painter and the musical

advising on different vineyards and

composer the winemaker must accept

wines from numerous cellars in almost

that it is just not possible to think that he/

all wine producing countries of the

she can craft every wine to perfection. It

world. Hopping from one destination to

is good and important to do one’s utmost

another they spend just a few days at a

with every wine. In the end though, reality

winery, rendering opinions and

What about music? Cuisine?

dictates that the best wines are blends of

prescribing viticulture and winemaking

Painting?

scientific balance and acumen with

actions before departing. To really craft

We are aware that Mozart’s music

artistic talent and creativity.

wines of inimitable quality it is surely

represents an archetype of the

necessary to understand and embrace

Classical style, that Bach had a flair for

the characteristics of the vineyard

energetic improvisation, that Ludwig

land, the idiosyncrasies of the region,

von Beethoven was a master of

the appellation and the site?

classical music through which he

Assembling such knowledge and

bridged the Classical and Romantic

insight does not come overnight.

periods, and that Chopin with his

However, even if we ignore time,

independent finger technique

circumstance, technical challenge and

fascinates us through the grace,

the size of the harvest, the question

lightness and sweetness of

remains whether that person’s

his compositions.

preferences, mindset and sentiments

Chefs become known for their

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.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

15

wine

Big and

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Mar|Apr 2015 Vol 17

beautiful volume brands

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

17

wine

There’s a geyser in Yellowstone national park in Wyoming in the United States. It’s called Ole Faithful because it is one of the most predictable and consistent geographical events on the planet: it erupts every 91 minutes.

Fiona McDonald writes about wine reliability.

really good, delicious and well priced

Coca-Colafication of the wine world…

– year after year. After all, that’s the

that’s a helluva challenge to winemakers

C

able to return to a favourite wine time

some cases quite dramatically from one

wine producers too, especially for big

wine to taste the same. What

onsistency is key. Ask any

golfer or Formula 1 driver.

They need to replicate a given

set of circumstances – either a golf swing or a fast lap – time and time again. It’s

wine that consumers love and snap up consumer’s Formula 1 moment – being after time and knowing that it’s not

going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.

A case in point is Champagne: the

much the same for the country’s largest

savvy French realised that people want

volume branded wines.

Champagne producers such as Moët et

Why is it that we automatically assume

that small and boutique production is

necessarily superior? When it comes to wine we tend to have the mindset that

big can’t possibly be better. It’s certainly a fact that wines made from single vineyards or in tiny quantities –

frequently just three or four barrels worth – grab both the medals and the headlines because of their scarcity and quality. But there’s a lot to be said for being able to

make hundreds of thousands of litres of 18 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Chandon and Veuve Clicquot do, for example, is to maintain a house style.

That’s why every one of the 26 million bottles of Moët released annually will

taste virtually the same – even if they are separated by five or 10 years. They do this by the use of base wine – and it’s

All well and good for Champagne, but

when the vintage conditions vary, in

harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long

ripening period, preceded by a good cold winter with ample rains – the vintage of the century or lifetime many a

winemaker was heard to proclaim. And

then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the

grapes… or a dry and warm winter

affects the fruit quality the following

harvest. How can you make wine taste the same when the conditions differ?

And why should boutique production

something the public not only approves

and large volumes be mutually exclusive?

They don’t want it to be slightly more

recently made the point in a column in

of but loves because of its consistency.

fruity one year and drier and crisper or

tangy the next. It’s the McDonalds and

Industry commentator Michael Fridjhon The Daily Maverick that the young turks travelling overseas in the past 20 years

volume brands

have grabbed the headlines but its “their less flamboyant contemporaries working in

Ratcheting up the quality

the high volume wineries, who applied the crucial changes”.

incrementally is something that Orange

transformative effect not only on the brands for which they were responsible, but

doing for the past decade – much of it at

Fridjhon credits the efforts of both Distell and the KWV for having “a major

across the whole industry.

“Today, the current releases of our major wholesalers are easily as good as anything

produced by top-end commercial wineries anywhere in the world,” Fridjhon wrote.

And he’s right. Namaqua winery, for example, crushed 113 000 tons of grapes last year,

making 9.3 million cases of wine. “One of SA’s largest and most successful wineries,”

The current releases of our major wholesalers are easily as good as anything produced by top-end commercial wineries anywhere in the world states the 2015 Platter Guide, “on both local and export fronts, Namaqua operates from two cellars (Vredendal and Spruitdrift) with a host of winemakers. Despite doing their bit to popularise wine with the ubiquitous 5ℓ bag-in-box, it’s not just about mass production here. After investment in hi-tech winemaking equipment comes the

appointment of two new viticulturists, to both up across-the-board quality and explore the potential of some of its 200-member growers’ premium West Coast vineyards.”

And you have to love a winery who openly state on their website: “At Namaqua we

believe that wine is there to be enjoyed, pure and simple – and that you don’t need a

pile of dictionaries, a snooty French waiter and a degree in winemaking to appreciate good wine!”

River Wine Cellars (ORC) has been the behest of one of their most

important customers, The SPAR Group.

Established in 1968, Orange River Wine Cellars vinified 123 000 tons of grapes last year, making 20 million litres of

wine for its own label and a further 30 million litres for private clients.

15 years ago there was one winemaker

per cellar for each of Orange River’s five production facilities. Now there are five cellar managers with two or three

winemakers AND a viticulturist for each winery! ORC marketing manager Koos Visser said they were committed to

expressing their unique location as well as to over deliver in terms of quality.

Visser said the dramatic increase in

quality was a result of the relationship

between the grape growers, investment

in viticulture and winemaking expertise over the years. “This three-way

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

19

wine

partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.”

So which are the other big producers that you can rely on, the “go to” guys if you

want a decent drop at a pocket-friendly price?

Douglas Green Bellingham, for example, or Robertson Winery which vinifies

7 700 tons of grapes a year. The KWV has a broad range of wines – of which

Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distell’s large volume brands – and there are 11 wines to choose from in that

range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3

against wine coolers and ready-mixed

across a huge number of different wines.

beer. People like the fact that it was

million cases of own label wine is also in the frame but their production is spread

Porcupine Ridge is another wine brand that accounts for hundreds of thousands of

litres – and which delivers on quality and drinking enjoyment.

The bottom line is that big is just as beautiful as boutique: you can source your favourite wine throughout the country because there’s lots of it to go around, Nearly 8 000 tons of grapes are turned into wine at Van Loveren – and a big chunk

of the almost 2.5 million litre production is the hugely successful Four Cousins wine

range. “In 1999 when we started preparing everything there was only one other wine that wasn’t in a 750ml bottle,” said the winemaking “cousin” Bussell Retief.

The Retief cousins make the point that they’re not necessarily competing with

other wines – but are rather in a segment of the market where “we were going up 20 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

drinks like Spin and Breezers – or even sweet. And what’s wrong with sweetness anyway?”

The market for Four Cousins ranges

from cash-strapped students, Boksburg and Benoni book club ladies, folks in

Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto.

The bottom line is that big is just as

beautiful as boutique: you can source your favourite wine throughout the

country because there’s lots of it to go around, there’s a consistency to the

flavour that you know and love – and it’s more pocket friendly too.

Industria Rd, Upington | Tel: 054 337 8800 | info@orangeriverwines.com | www.orangeriverwines.com|

Orange River Cellars

Beer

22 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Carling Black Label

Beer-lovers can be eyeglazingly obsessed about their brand and few come close to stardom than the beer they nicknamed Zamalek.

Clifford Roberts reports.

The Beer of Champions Pop quiz, hotshot.

What’s the biggest beer brand in South Africa?

Try again; because if you tell your mates around the braai you’re an afficionado – then you’d better know your brew, bru.

The answer is Carling Black Label

(of course, title of this feature gave it away already) and this is its story, so pay attention.

Carling Black Label arrived on our

shores in 1966 when Carling USA

licensed South African Breweries to

produce the beer. Its genesis however Award-winning journalist Clifford Roberts loves researching topics such as beer - especially the practical side of the subject!

lies in Canada. The brewer re-named one of its beers in honour of a newly

appointed boss, one J Innes Carling. As the age of corporate breweries took

hold, so Carling Black Label grew in border-spanning stature.

By the time South African

Breweries was granted the license to Mar|Apr 2015 Vol 17 www.topsatspar.co.za

23

Beer

But winning awards is not the only thing that makes you popular and there are several events where Carling Black Label is involved brew Black Label, it had an established

“American” image so no surprise that it was launched here as “America’s lusty lively beer”.

It’s a matter of history that Black

Label was positioned as a rugged male offering, using cowboys as a symbol of freedom and the great outdoors.

“The cowboy was a pervasive image of

masculinity of the time,” says a summary of the brew’s history provided by SAB.

“With cinema and newspapers our only

for masculinity in the beer category which has had to evolve overtime.

“At the core, Carling Black Label aims

to recognise and reward the champion that exists in all men.”

So there you have it, champ –

in a nutshell.

YOU’LL KNOW FROM THE LABEL (you have read the

label, haven’t you?) that Carling Black Label is no slouch when it comes to

accolades. Other afficionados (with the paperwork to prove it) have slapped medals on this brew.

It won its first award in 1990 and has

since collected over 30 international

create an image of the cowboy as an

brewing quality and exceptional taste. It

honest, hard worker, a man’s man, one

who put in a honest hard day’s work and one who deserved his beer at the end of the day.”

awards. The awards have mainly been for has even outshone Australian beers on Ozzie home turf – on 15 separate occasions since the late ‘90s.

But winning awards is not the only

Remember the politics of the era.

thing that makes you popular and there

Six in Cape Town was declared a

Label is involved. It is a sponsor of

1966 was the year District

White Group Area by the

government; BJ Vorster succeeded the

assassinated Hendrik Verwoerd as Prime Minister; Rivonia trialists had just been sentenced; the armed struggle got

underway. To all ends and purposes, it resembled the proverbial Wild West.

But over the next few decades, things

began to move in a different direction

for everybody. “As South Africa changed as a country so did the depiction of

masculinity, the cowboy hero no longer had relevance.

“The brand has had to adapt to ensure

it stayed relevant to the South African

man. Masculinity today is more complex Mar|Apr 2015 Vol 17

ago. The brand has always been an icon

real exposure to the outside world, and the rise of the Western genre helped

24 www.topsatspar.co.za

and multidimensional than it was years

are several events where Carling Black Kaizer Chiefs Football Club, Orlando Pirates Football Club, the National

Black Ball association and the FNBSteinhoff Varsity Cup. It is also the

official beer brand for Darling’s Rocking the Daisies Festival, Splashy Fen music fest in KwaZulu-Natal’s Drakensberg foothills and Ramfest in Cape Town.

MAJOR EVENTS THE BRAND IS INVOLVED IN ARE:

BE THE COACH

For the last four years Carling Black

Label has given soccer fans the power to

Carling Black Label consumer and brand? In 2014, 18

million votes were cast for players, with 1.1 million unique interactions.

COACH THE COACHES

This programme was created to

encourage and develop the skills of

aspiring football coaches in South Africa by giving them an accredited coaching be coaches of two of the biggest

rival soccer teams in South

Africa. The fans get to pick their

starting line-up for the Carling

Black Label Cup clash at the FNB

stadium between Kaizer Chiefs and

Orlando Pirates. Fans select their

supports the South African Football

Association in the programme, which

has seen over 172 coaches undertake the SAFA C-licence coaching qualification which is recognised by FIFA.

LEAGUE OF CHAMPIONS

starting line-up using their phones or

The Carling Black Label “League of

the game at the stadium on match day,

participants to feel like champions

the website. Over 92 000 people watch with a further 5 million glued to their

TVs. Campaign participants also get to vote for their substitution during the first half of the match and the player

The campaign was the first of its kind in the world when it was launched in 2011, “and there is still nothing like it”.

qualification. Carling Black Label

voted for comes on in the second half.

Two “coaches” – one from the Kaizer

Champions” is an opportunity for

amongst friends and community. It is essentially a community-based soccer tournament that encourages

participation as players and supporters.

CHAMPION BONUS

Chiefs clan, the other from Orlando

In 2013 Carling Black launched the first

match day. Called the Champion

The campaign rewards Carling Black

Pirates – are chosen to participate on Coaches, they get an experience of a

lifetime – they announce the starting

line-up live on television; spend time with the team the day prior to the

match; lead their teams onto the field on match day and announce the substitute voted in by their fellow coaches.

SAB says the campaign was the first

of its kind in the world when it was

rewards programme in the beer category.

Label consumers with guaranteed

bonuses. Participants collect points by entering under-liner codes via mobile phones or on the website and you

redeem points for cash and airtime. On Fridays, you stand a chance to win

further bonuses just by participating throughout the week.

So now you know. And by the way,

launched in 2011, “and there is still

there are probably people who know why

international and local advertising

to do with the official colours of an

nothing like it”. It has won over 37

awards for innovation and creativity.

How’s this for a measure of its

popularity and the interaction between

it’s called Zamalek (possibly something

Egyptian soccer club of the same name) – but you simply shouldn’t believe everything you read on Google.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

25

Tasting

T

here’s a lot of confusion surrounding Bourbon and American whiskey. That

consumers love the product is not in doubt with Jack Daniel’s Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. There’s hardly a bar or watering hole across the Republic that doesn’t stock either a bottle of Jack Daniel’s or Jim Beam.

“It’s a question I’m asked all the time whenever I present a whisky tasting,” said local whisky retailer and aficionado Hector Macbeth. “What’s the difference between the various Bourbons?”

His explanation in a nutshell is that Bourbon is a style – one of many – of American whiskey. The degree of sour mash varies, as does the use of corn and rye, but what doesn’t is the use of American oak for maturing the distilled spirit. Filtering processes – such as the

American culture permeates many areas of South African life. We haven’t quite started playing American Football in preference to rugby just yet but basketball, for example, is developing a significant following – as is American whiskey. By Fiona McDonald

Tasting the

U A “I think the Americans are realising

sugar maple charcoal used by Jack

that they missed a trick way back

Daniel’s is another differentiation.

when and that consumers are not sure

whiskey is where it’s all happening – and that he was consequently frustrated. “This is a product which needs time in the barrel before we can get to enjoy it so I have to wait anything from five to 10 years to see the results of what distillers are trying!”

After having tasted his way through the line-up, local whisky expert Bernard Gutman admitted he’d found it really tough. “I thought it would be quite easy, and it wasn’t!”

Gutman said part of the challenging nature of the tasting was “because I’m more familiar with and used to Scottish whiskies and malts but also because the flavours are quite different – and trying to find a way of describing what I was tasting and experiencing was really hard!” (It must be noted that the whiskeys were presented blind, in random order, so the tasters were unaware of which products were in the line-up.)

That sentiment had his fellow tasters

what to expect. From the word go

nodding their heads in agreement

assuming that American whiskey is

they should have called it American

Grant Clark, a maritime lawyer and

simpler and easier to understand, but

whiskey – just as there’s an

keen spirit lover; Marsh Middleton,

some have surprising complexity and

appreciation for the difference

another local whisky expert; RGBC’s

richness associated with this use of

between Scottish and Irish whiskies.”

head of marketing Craig Doré and

People make the mistake of

So Bourbon, Tennessee, Kentucky,

Hector Macbeth, along with Cheers

maturation which imparts a notable

rye and other styles of this distilled spirit

magazine publisher Shayne Dowling

vanilla and caramel flavour to the end

fall under the descriptive umbrella of

and myself.

product. And the legal stipulation that

American whiskey. Something else that

barrels can only be used once then

is undisputed is that it’s a very exciting

tasting,” said Clark, “because I knew

sees them shipped off to Scotland and

category of whisky internationally.

there would be a standard profile for

Ireland where these former Bourbon or

Renowned whisky writer Dave Broom

American whiskey and I wanted to see

Tennessee whiskey casks are then used

said at Whisky Live Johannesburg

how people differentiated within the

for single malt ageing.

some years ago that American

narrower spectrum.”

virgin American oak casks for

26 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

“I was really looking forward to this

hector bernard craig grant marsh shayne

The Tasting:

Bourbon

Jack Daniels Old No. 7

Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted coffee bean.

“It’s interesting because I don’t often get that sort of coffee note on American whiskeys,” he said. Doré noted that the palate was really smooth and textured with sweet dried fruits. “Lots of dried and fresh peach,” Clark said.

Wild Turkey

Lovely maple syrup, charcoal and warming spice nose, Middleton said, with a biscuit, toffee and marshmallow flavour. Both Gutman and Macbeth – who loved the perfumed nature of the aromas – found the alcohol and spirit quite hot and pronounced.

Jim Beam Devil’s Cut

This one provoked much discussion. Atypical licorice/aniseed notes on the palate and aroma that had the tasters shaking their heads.

“Unusual but not unpleasant,” said one. Cinnamon, caramel, very pronounced oaky richness and spice. The wood is very noticeable and while dominant for some, others found it interesting.

The Angel’s Share is the well documented name for the proportion of spirit that evaporates from the barrel during maturation. The story goes that Devil’s Cut is made from whiskey that has permeated the oak staves of the barrel and which is extracted from the wood once the barrel has been emptied. It’s then blended with other whiskey and the resultant spirit displays pronounced oak character.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

27

Tasting

Jack Daniels Single Barrel

Woody vanilla extract with wheat and layers of flavour, Macbeth found.

“This was my favourite in the line-up – so complex and layered with richness and balance.” Lovely spice and good spirit punch, dark molasses and treacle.

Jim Beam white label

The nose on this appeared quite shy with a number of the tasters remarking that it wasn’t as vibrant and forthcoming as some of the others in the line-up. “Caramel cream sweets and butterscotch pudding,” said Clark while Shayne Dowling and Macbeth both found citrus on the nose and palate. There was a slight bit of resin for Macbeth.

Jack Daniels Gentleman Jack

Almonds and marzipan marked the bouquet of this one, Middleton felt while Dowling found traces of smoky, toasted wood. It’s a robust flavoured whiskey with some almost chilli spice and white pepper nuances on the palate. Good complexity and balance of flavours.

Woodford Reserve

Lovely dried fruit and raisins are what Doré and Middleton noted with Clark enjoying the green grape nuances. Dowling noted a leathery dubbin flavour while others picked up on the ripe banana and caramel. Overall smooth, rich and complex.

Tennessee whisky

“What is the difference between bourbon and Tennessee whiskey?” we asked South African whisky expert and trained distiller Dave Hughes.

“None!” was his short answer.

“Bourbon can be made anywhere in the USA.” “There is no distinct style because most distilleries produce their own individual style.”

“Some distilleries make a big deal about sour mash”, he said.

“In fact, all bourbon is sour mash.”

According to law, Tennessee whiskey is straight bourbon whiskey produced in the state of Tennessee. What does set it apart, however, is the local practice of using the Lincoln County Process of filtering new make spirit through sugar maple charcoal prior to maturation.

(Information reproduced from Whisky, February 2012)

28 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Tasting

Names and dates:

1783 – Samuels family tradition

Maker’s Mark

vegetal

Hazelnuts, spices and even a leafy, mossy, element came to the fore on the nose.

“This was a whiskey that started out quite simple and then just grew and grew in the mouth,” said Macbeth, noting sweetcorn, buttery biscuit and spice richness.

Smoothly textured.

established. They’re the oldest bourbon distilling family but before 1840 didn’t produce commercial amounts. Around 100 years later in 1943 Bill Samuels Sr. shied away from the family recipe, creating a bourbon that was smoother and less bitter. The result? Maker’s Mark, which incidentally is one of the few American whiskies to be spelled without the distinctive “e” in whiskey, as a mark of respect to the family’s Scots/Irish ancestry.

PANEL CHOICE

Knob Creek

Rich fudge and creamy toffee abundance which populated both the bouquet and the palate. This was the panel’s favourite. One of the tasters noted that this was the whiskey that stood out as being most like a Scottish single malt. “Lovely malty notes, elegant and smooth.” Middleton found deep citrus and orange rind flavours along with toasted nuts and spice.

The same year – 1783 – saw the first commercial distillery in Kentucky begin production in Louisville, on the banks of the Ohio River. Evan Williams Bourbon is still one of the main names around today.

Elijah Craig is credited with ageing the spirit – although there’s some dispute about that.

Not in dispute is that this Baptist minister opened a distillery in Georgetown, Kentucky – Heaven Hill – in 1789.

In 1795 the Beam family established their distilling tradition.

The surname Beam was derived from the German surname Boehm but no-one quite knows when it was americanised. Jim Beam remains a strong American whiskey brand to this day.

(Information courtesy of www.cocktails.about.com/od/ history/tp/bourbon and first published in Whisky magazine February 2012)

30 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

World champs

Sunshine spirit South Africa makes some of the best brandies in the world – with trophies and gold medals galore to prove it. Cape Wine Master (and brandy lover) Winnie Bowman introduced two of SA’s top chefs to the golden spirit.

Brandy

The current 2014 IWSC world

champion is the KWV’s 12-year old Barrel Select and the brandies making up the top three positions – or the shortlist for top

honours – were also South African! Van

Ryn’s 15-year Old Fine Cask Reserve was the top performer at the International Spirit Challenge in 2014.

In addition our brandies are frequently

awarded ‘best in class’ status at many

other international spirit competitions

around the globe, including those from the Americas. This is quite a triumph and distinction for the South African brandy industry, in the light that our

brandies compete with over 7 000 entries from all the other brandy-producing

countries around the world. The Van

Ryn 12-year Collection Reserve deserves a special mention, having taken this

trophy home no less than three times!

F

or years now, South African brandies have made the

headlines. And it’s not just with

one category, either. The excellent

quality produced encompasses both the blended and the potstill categories.

Did you know that a South African

brandy has won the World Brandy

award a staggering 18 times in the two most widely recognised spirit

competitions, namely the International Wine & Spirit Competition (IWSC)

and The International Spirit Challenge (ISC)?

And the KWV is particularly proud that

its products have won the IWSC Brandy

trophy no fewer than seven times – a feat unmatched by any other brandy producing country.

Dr Winnie Bowman is a biomedical scientist, physiotherapist, Cape Wine Master and international wine judge. Brandy is a particular passion of hers.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

31

World champs

contained roughly 40 litres. It mattered little to the locals that this brandy was

only raw spirit – not having been matured

in barrel. The brandy was in great demand by the locals and sold out very rapidly.

Despite the humble beginnings of

local distillation, there was never really enough produced locally to meet the

demand. As can be expected, the quality

was quite poor, prompting consumers of means to continue to buy the expensive imported European product.

Following the British occupation of the

Cape and the subsequent march northwards of disaffected Boers, the Great Trek saw

AWARDS AND MEDALS ARE FANTASTIC BUT WHAT IS IT ABOUT SOUTH AFRICAN BRANDY THAT SETS IT ABOVE ITS COMPETITORS? IN A WORD, sunshine.

the Cape shores, but reserved only for

– and we have loads of bright, warm

sale to the ever-growing market. This

Brandy is the sunshine soul of the grape

sunshine in South Africa! That sunshine soul is precious, because for every 100

litres of base wine that goes though the

copper stills to produce brandy, only 14

officials of the Dutch East India Company (VOIC). When sold to other interested

brandy on a commercial scale. With the

buy brandy from other visiting ships for

move severely undercut the prices of the

officially imported brandy and as a result, local consumption increased.

The first local distillation of brandy in

dates back to arrival of Jan van Riebeeck Cape. The first sailor to spot land was

the Cape is thought to have taken place

brandy as reward. This was rapidly

anchored off Table Bay in 1672. An

incentivised by the promise of a tot of adopted as a custom for all Dutch ships that arrived safely at the foot of Table

Mountain, having survived the turbulent seas of the Cape of Storms.

Initially, brandy was a regular import to

the Cape from the first arrival of settlers to 32 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

The discovery of diamonds at Kimberly

Mostert, managed to secure permission to

exorbitant. A Free Burgher, Cornelis

of the Dutch East India Company at the

BACKGROUND

small cask of the treasured liquid.

and gold in the then Transvaal really

The history of brandy in South Africa

to sleep for a minimum of 3 years.

supplies. Almost every Boer wagon carried a

parties, the prices were, of course,

The first sailor to spot land was incentivised by the promise of a tot of brandy as reward.

litres makes it to the maturation barrels

brandy as part of their indispensable

on board the Dutch ship ‘De Pijl’,

assistant cook, equipped with a ‘proper’

potstill started with two leaguers (about 1 164 litres) of Cape wine. He double

distilled the wine into three ankers (about 130 litres) of brandy. An anker was a

common size cask on sailing ships and

brought about the first production of local KWV taking control of all brandy

production in 1924, prices were fixed and brandy production was then centralized.

With the use of the most modern

methods of distillation, South African

brandy quality was taken to new heights.

Good or bad, many brandy distillers today

credit the KWV for setting precise brandy production guidelines based on those of Cognac, France.

There is a perception that brandy is

only for mixing with cola – and is a

cheap spirit, but consider that at the Nederburg Auction, a special

Charentaise Collection of 10-year

brandies produced by Van Ryn Distillery

was sold for a breathtaking R25 000! The six brandies were double-distilled at Van Ryn’s in the 199-year-old Charentaise copper potstill with the

characteristically-shaped boiler heated traditionally by a wood fire.

Brandy

2014

Coincidentally, 2014 was the year the South African Brandy Foundation celebrated 30 years promoting this liquid gold. There are currently about 40 producers located all along the famous Klein Karoo Route 62 and as far north as Upington in the Northern Cape – with a tally of around 80 brandies.

As part of these celebrations the Brandy Foundation director,

Christelle Read-Jahn and myself invited two über South African chefs to a very rare experience of tasting 65 brandies. Chef of the Year Luke Dale-Roberts (of Test

Kitchen and Pot Luck Club fame) and home-grown treasure Reuben Riffel were

exposed to the wonderful aromas of cinnamon, dark chocolate, toffee, roasted nuts,

orange marmalade, pear drops – not to mention the beautiful array of colours and, of course, heady alcohol!

1st Flight

Before we all dived in, we sat down to three flights – highlighting the diversity, styles and quality of SA

brandies. The first flight, Our Rainbow Blends, contained old SA favourite Klipdrift Export followed by

Die Mas van Kakamas from Upington

SA Artisanal Genius: 100% potstill

Reserve (yes, a blended brandy!) and the

D’Aria Piccolo, Bergerac from

quirky, but so delicious, one-of-a-kind Grundheim Ginger brandy (in a half-jack bottle). The chefs were

impressed, but we had more to offer! trained in Switzerland and worked in Singapore, London and the Phillipines before moving to Cape Town. His restaurant, The Test Kitchen, has been judged Eat Out’s Restaurant of the Year three times.

The next flight demonstrated

with the delightful name of Vêr in die ou Kalahari, Boplaas 15 year old

Luke Dale-Roberts (LEFT) was

2nd Flight

brandies from smaller producers – Worcester (the first label in SA to sport Braille writing),

Whitington Voorkamer, Sydney Back

10-year-old (one of only two brandies in SA produced from all Chenin Blanc

grapes). This flight appealed particularly to Dale-Roberts, who is known for

seeking out smaller, niche products for his restaurants.

Ruben Riffel (RIGHT) is most

recognisable as a Masterchef South Africa judge and has also won acclaim as Eat Out Chef of the Year and his Franschhoek restaurant, Reuben’s, has also been Restaurant of the Year.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

33

World champs

Oude Meester

Billionaire businessman Dr Anton Rupert founded Distillers Corporation – and one of the cornerstones of Distillers’ success was brandy. His wife, Huberta, a renowned patron of the arts, was undyingly loyal to one of her husband’s brands and refused to drink anything other than Oude Meester.

Stories abound of restaurants trying to pull the wool over her eyes by serving her other brandies… a lesson they learnt at their peril! Mrs Rupert was fierce in her predilection for the bottle with the immediately recognisable pen sketch of Benjamin Franklin’s profile.

It’s the same brand which has recently seen ad campaigns launched by Oscar-winning actor Jamie Foxx and Idris Elba, the British actor who played Nelson Mandela in the long-awaited biopic, Long Walk to Freedom.

And in the taverns and shebeens around South Africa it’s what is delivered when you order a “De Klerkie”…

3rd Flight

Our final flight showcased the most

awarded South African brandies and was aptly named South African Stellar Oscars: Boplaas Oxwagon 1880

8-year-old Reserve (the first brandy was distilled on Boplaas in Calitzdorp by

owner Carel Nel’s great-grandfather in 1880), the IWSC World Brandy KWV 12-year Barrel Select,

Elsenburg 13-year old (made by

agricultural students and recipient of a

coveted double gold medal at the 2014 Veritas competition) and finally the Van Ryn’s 15-year Old Fine Cask

It’s hoped that the slew of international

The tasting was a huge success, mainly

fact that South African brandies are

Reserve, IWC World Brandy of 2014. because our chefs did not realise the

magnitude, nor the exceptional quality brandy produced in our country –

conversation immediately turned to

how brandy can be incorporated into their restaurants and menus. Both

Dale-Roberts and Riffel left with smiles on their faces…

34 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

awards which serve as testament to the

exceptionally well received globally will further be boosted by the curiosity of

these celebrated chefs to investigate the food matching potential.

So why don’t you try the sunshine soul

of our grapes – experiment, share, enjoy and, above all, always imbibe responsibly.

RIB/10008499CT/E

MATURED IN FRENCH OAK

At leisure

d hide an l a n io t a of intern berts gives the e m a g e Ro at .

The ultim ears old. Clifford d geocaching e ost 15 y age call r lm a e h is t k n e se ack o inside tr 36 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Geocaching

H

uman beings love secrets.

Geocachers are guided by an app

Yeah, we say we prefer

that employs the GPS to within metres

“transparency” and

of a cache and then the search begins.

“openness”, but oh, to be the holder of

If you find it, you enter your name in the

privileged information! No small

logbook and log it on your phone app,

wonder geocaching thrives.

which updates your geocaching

Whassat, you say? Well, let me whisper in your ear about hidden swag

profile.

The pastime holds all kinds of

and stealth in public places; of secret

attractions, especially if you like the

notes and camouflage. This is no mere

outdoors, interesting and new places,

game, hobby or sport, my friend. It is

technology and that age-old favourite

an international phenomenon! Over six

– the treasure hunt.

million members to the worldwide geocaching “community” there are.

Let me decode

FASTFORWARD: I’m in Cape Town; an unnamed street market that’s all hustle-and-bustle. The Geocaching

this further. Little

app on my phone tells me I’m not far

containers have

now; just another 100m, west. Easy

been hidden all

does it, look casual. You’re just another

around the world

tourist. Not.

– places like Antarctica, Kathmandu,

Geocaching was once the domain of

Havana, the V&A Waterfront, Pofadder

a few geeky friends. Today, google the

and probably even a spot near you.

term geocaching (it’s also referred to

They’re waiting to be found by anyone

as “location-based adventure”) and

with a smartphone or a GPS (Global

the search returns almost 22 million hits.

Positioning System) device. The basic

Location-based adventure had its

content of a cache is a logbook, into

genesis about 15 years ago; when

which you register your discovery.

American GPS satellites were Mar|Apr 2015 Vol 17 www.topsatspar.co.za

37

At leisure

Learn the lingo

HERE ARE SOME TERMS YOU’LL COME ACROSS AS A GEOCACHER:

h the

wit tube r a e l c n, a es. hidde o-ordinat y l l u c f e e r Ca cach

BYOP – BRING YOUR OWN PEN/PENCIL. Advice from cache owners to geocachers who must sign the cache logbook.

DNF – DID NOT FIND. What geocachers say when they don’t find a cache.

EARTHCACHE – A special place geocachers can visit to learn about Earth’s geoscience.

HITCHHIKER – An item placed in a cache with instructions to travel to other caches.

MUGGLE – A non-geocacher.

TFTC – THANKS FOR THE CACHE. An acronym written by geocachers in cache activity logs.

As it happens with popular snowball

Stephan ie Stops mark the cache log in Kw s her details in aZulu-N Valley of atal’s 1000 Hil ls.

and signage. I kneel down, pretending

activities, branches of the pastime

to attend to a wayward shoelace while

essentially de-militarised, making

evolved; it has developed its own

examining the grate of a drain cover.

accurate GPS usage publicly available.

terminology and, new technology has

Nothing. Then I notice the plaque.

This meant that one user could direct

been applied.

another to a virtual pinpoint on a digital

At its most basic you don’t need to

Durbanite Rodney Stops has been a geocacher since 2004 and has

pay a cent, but sites often offer

accumulated 3 500 cache-finds. He

premium membership with additional

has geocached across Britain, half a

website www.geocaching.com – one

benefits. There are also online stores

dozen states in the US and in Australia.

of the first to initiate the hobby. As a

that sell geocaching paraphernalia like

“I don’t follow tourist maps anymore, I

beginner, you start simply by hunting

special commemorative coins and

just visit cache sites because they take

for caches, but soon you’ll be creating

fancy cache containers.

you to amazing places that are often

map and the game was born.

Most people get involved through the

These days, you might get the

caches too.

not even listed,” he says. “Caches are

geocaching co-ordinates to a secret

created by locals, who alert others to

sometimes leave trinkets – or “swag”

event; or need to post a picture of your

special places in their neighbourhood.”

– to swop. (Geocaching etiquette

find. The cache may be a game

requires that you always trade with

waypoint in a long line of caches,

participating, he says. It is

something equal or greater in value).

situated around the world. There are

predominantly a way of highlighting

puzzles to solve and caches in series –

beautiful and interesting places. “You

Suddenly a taunting message on the

like those that relate to historical

participate as often as you want,

screen: “Almost there! Start looking

shipwrecks, for example.

whenever you want,” he says. “It’s also

To spice things up, geocachers

FASTFORWARD: 30m…20m…10m.

There are numerous motivations for

around.” The place is busy and hot. I

Of course, caches are not only

amazing for kids by allowing the use of

step into the shade, read the cache

located in rural places; they can be

technology and getting them outdoors.

info – this was the site of a historic

somewhere on a busy street, within a

I’ve seen a six year old girl go for a 2,5

protest march. I case the street corner

city or regular urban neighbourhood.

hour walk along the beach because

for potential hiding places, and anyone who might be watching.

38 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Fastforward: I relax my shoulders and stroll around, casting a glance at pipes

she could handle the device and look for treasure.

Geocaching

ont aterfr ps W A V& Sto Town’s as Rodney e p a C Even aled caches, tes. ce stra n o has c demon

Enthusiasts often gather, having to follow GPS waymarks to find the venue.

“The kids love caches with swag because they love swopping.”

Once you’ve downloaded the app

to remove the cap to find the log – a list of geocachers who’ve been here before me. I deduct

and created a username and

from the usernames that they

password, you’re good to go.

include families, groups of

FASTFORWARD: I bend over the

friends and out-of-towners.

plaque; run my hand just below the rim.

Back at the office, I return to

My eyes comb the throng of passersby.

geocaching.com’s online map

No-one’s paying attention. Then I feel it;

and am astounded at the

a small waterproof tube. A little

thousands of secret little post

pressure and the magnet pop loose

boxes just across South

from the base. I resist the urge to open

Africa. They’re on mountain peaks

it there, and return to the refuge of

and shipwrecks, near wine farms and in

shade under the awning. The log-book

the city. Cape Town, Johannesburg

FASTFORWARD: I log my find on the

is ruffled; I add my username and the

and Durban are packed with them.

app, glance around before slipping the

date before closing it up again.

There’s one alongside the Knersvlakte

tube back in its hiding place. Quickly I

and almost everywhere from Cape

head back into the throng of the

minutes I’ve downloaded the app and

Agulhas to Polokwane

market when suddenly there’s a tug at

located a target cache a short drive

and beyond.

my arm; it’s a wizened man whom I

I decided to give it a try. Within PHOTOS BY: DUDLEY STOPS & RODNEY STOPS

X marks the spot – a dramatic backdrop for Dudley Stops’ find.

away. There’s a description of the

There’s ev en a one – deci touch of mystery to phering a this coded clue convenien in a t car mirro r!

There’s a huge geocaching

gather from his stall is a veggie

cache, its size and difficulty. The app’s

community, says Stops, and if you can’t

salesman. “I’ve seen you people come

built-in compass and distance metre

find answers to your questions on the

and go,” he says. “I know about the

lead me to within metres of the cache

website, long time geocachers on the

game and I’m onto you!” he whispers

before I need to start looking. And then

forums and social media sites are

with a grin and a wink. Bust! “Don’t

there it is, squirreled away. Childlike

always eager to help “newbies” along

worry, your secret is safe with me,” he

excitement rushes over me as I fumble

on the road to great adventure.

says before shooing me off.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

39

music

Entertainment

cd’s

Fact and fiction

Instantly recognisable for her beauty and fame is pop icon Beyoncé. Equally recognisable is a man at the geeky end of the spectrum, Stephen Hawking, renowned as one of the greatest minds of modern time. The DVD of his biopic is just one of the exciting new releases to come across the Cheers desk of late.

Beyoncé – Beyoncé: The word bootylicious made it to the Oxford dictionary a few years ago – just one of the things that musical phenomenon Beyoncé gave the modern world. The singer’s fifth studio endeavour is a provocative, unguarded artistic statement—revealing a side previously unknown to fans and cementing her status as a pop visionary. The roster of guest collaborators includes hubby JAY Z, Drake, Frank Ocean, Pharrell Williams, Timbaland, Michelle Williams, Kelly Rowland, Justin Timberlake and more.

Sleater-Kinney – No Cities to Love: The first album in a decade sees this indi trio deliver 32 minutes of pure, lean, honest-to-goodness rock. SleaterKinney’s Corin Tucker is in full command of her howitzer of a voice on standouts like “Surface Envy.” Carrie Brownstein’s haughty punk sneer leads the glorious “A New Wave” until it ecstatically merges with Tucker’s wail in the soaring chorus. Throughout, Janet Weiss’ masterful drumming navigates the songwriting’s hairpin tonal shifts, from the glittering and melodic “Hey Darling” to the turbulent complexity of album closer “Fade.”

the PAPER

Lykke Li – I Never Learn: Swedish-born singer/songwriter Lykke Li has always been most powerful when reducing the tempo. 2010’s Wounded Rhymes featured a mascara-stained ‘60s-influenced charmer called “Sadness is a Blessing”; Li’s third album, I Never Learn, hones this gift for wallowing with a collection of miserablist dream pop. Stacked with Wall of Sound strings, lean songwriting, and confessional drama, Li’s doleful highlights (“No Rest for the Wicked,” “Love Me Like I’m Not Made of Stone,” “Never Gonna Love Again”) are carefully constructed ballads that float along in a melancholy, reverb-washed haze.

40

CORNER At my French Table – Jane Webster

After years of thinking about it, Jane Webster finally bought a dilapidated chateau in France. She and her husband had decided they didn’t want to die wondering what it would be like to live in the country they both loved so much, so they sold their house in Melbourne, took their four young children out of school and moved the whole family to a tiny village in Normandy.

This is the magical story of their first year in France: with a new language to learn, new friends to make, and a whole new region – from Deauville to Rouen – to discover. It is also the story of Chateau de Bosgouet and how Jane lovingly

brought this grand but neglected old house back to life.

At My French Table is an ode to a beautiful country and the French way of life.

The Last Lullaby – Carin Gerhardsen

Inspector Conny Sjöberg and his police colleagues are perplexed by the brutal killing of a family in their Stockholm apartment.

With no clues, the murder inquiry starts with working out how was it possible for the mother, who worked as a cleaner, to afford a multi-million dollar property?

Despite a heavily reduced team, with experienced officers ill, injured or mysteriously missing, Sjöberg struggles to keep the investigation on track. But Conny has problems

of his own – from a woman he cannot get out of his head, to a shocking revelation about his own past – all of which threaten to compromise the hunt for this heartless killer...

Vanished –Wil S Hylton

In autumn 1944, a massive American bomber carrying 11 men vanished over the Pacific islands of Palau, leaving a trail of mysteries. According to mission reports from the Army Air Forces, the plane crashed in shallow water—but when investigators went to find it, the wreckage wasn’t there. Witnesses saw the crew parachute to safety, yet the airmen were never seen again.

Some of their relatives whispered that they had returned to the United States in secret and lived in hiding. But they never explained why.

dvd’s

Whiplash: Andrew

Neyman is an ambitious young jazz drummer, single-minded in his pursuit to rise to the top of his elite east coast music conservatory. Plagued by the failed writing career of his father, Andrew hungers day and night to become one of the greats. Terence Fletcher, an instructor equally known for his teaching talents as for his terrifying methods, leads the top jazz ensemble in the school. Fletcher discovers Andrew and transfers the aspiring drummer into his band, forever changing the young man’s life. Andrew’s passion to achieve perfection quickly spirals into obsession, as his ruthless teacher continues to push him to the brink of both his ability – and his sanity.

For 60 years, the US government, the children of the missing airmen, and a maverick team of scientists and scuba divers searched the islands for clues.

They trolled the water with side-scan sonar, conducted grid searches on the seafloor, crawled through thickets of mangrove and poison trees, and flew over the islands in small planes to shoot infrared photography. With every clue they found, the mystery only deepened.

Now, in a spellbinding narrative, Wil S. Hylton weaves together the true story of the missing men, their final mission, the families they left behind, and the real reason their disappearance remained shrouded in secrecy for so long. This is a story of love, loss,

CD’s, DVD’s and books

Horrible Bosses 2:

Fed up with answering to higher-ups, Nick, Dale and Kurt decide to become their own bosses by launching their own business. But a slick investor soon pulls the rug out from under them.

Outplayed and desperate, and with no legal recourse, the three would-be entrepreneurs hatch a misguided plan to kidnap the investor’s adult son and ransom him to regain control of their company – with hilarious results.

Birdman: A black comedy that tells the story of an actor (Michael Keaton) – famous for portraying an iconic superhero – as he struggles to mount a Broadway play. In the days leading up to opening night, he battles his ego and attempts to recover his family, his career, and himself.

sacrifice, and faith – of the undying hope among the families of the missing, and the relentless determination of scientists, explorers, archaeologists, and deep-sea divers to solve one of the enduring mysteries of World War II.

Mozart –Paul Johnson

As he’s done in Napoleon, Churchill, Jesus, and Darwin, acclaimed historian and author Paul Johnson here offers a concise, illuminating biography of Mozart. Johnson’s focus is on the music—Mozart’s wondrous output of composition and his uncanny gift for instrumentation.

Liszt once said that Mozart composed more bars than a trained

The Theory of Everything: This is the

extraordinary story of one of the world’s greatest living minds, the renowned astrophysicist Stephen Hawking, who falls deeply in love with fellow Cambridge student Jane Wilde.

Once a healthy, active young man, Hawking (played by Les Misérables actor Eddie Redmayne) received an earth-shattering diagnosis at the age of 21. With Jane (Felicity Jones) fighting tirelessly by his side, Stephen embarks on his most ambitious scientific work, studying the very thing he now has precious little of – time. Together, they defy impossible odds, breaking new ground in medicine and science, and achieving more than they could ever have dreamed. The film is based on the memoir Travelling to Infinity: My Life with Stephen, by Jane Hawking, and is directed by Academy Award winner James Marsh.

copyist could write in a lifetime.

Mozart’s gift and skill with instruments was also remarkable as he mastered all of them except the harp. For example, no sooner had the clarinet been invented and introduced than Mozart began playing and composing for it.

In addition to his many insights into Mozart’s music, Johnson also challenges the many myths that have followed Mozart, including those about the composer’s health, wealth, religion, and relationships. Always engaging, Johnson offers readers and music lovers a superb examination of Mozart and his glorious music, which is still performed every day in concert halls and opera houses around the world.

DISCLAIMER All books featured here are distributed by Penguin Books SA.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

41

Recipe book

Healthy alternative

Local shops have run out of cauliflower as the world has gone paleo diet and Banting mad!

It’s all about losing kilograms rather than their minds – but local author Inè Reynierse can help.

P

rofessor Tim Noakes could never have imagined the massive impact he would have when he

revealed his own diet journey a few years ago.

Children’s author, performer, voice artist and copywriter Inè Reynierse has simplified the schlep of eating the paleo or Banting diet for South Africans by writing Low carb is lekker, published

by Struik Lifestyle and available in softcover for R220 from book stores.

Stuffed angelfish INGREDIENTS:

a little more coconut oil. Place the fish

4 Tbsp coconut oil

on the foil and stuff it with the butter,

4–6 yellow patty pans, sliced

cheese, tomato, onion and garlic. Add

2 fresh angelfish (ask your fishmonger to

seasoning. Cover with the overlapping

debone and butterfly them. You want

foil and bake for 20 minutes. Open the

curry and rice – even good old milk

the top fin side attached so you can

foil and test if the fish is ready by

tart! All easy to make, low-carb,

stuff it with all kinds of awesomeness)

inserting a knife. The knife should slip

2 Tbsp butter

right into the thickest part of the fish

1 cup grated Cheddar cheese

and the tip should feel warm to the

1 tomato, thinly sliced

touch. Also check to see if the filling

1 medium onion, sliced

has melted properly. Drizzle the rest of

1 Tbsp crushed garlic

the coconut oil over the fish and grill for

Salt and pepper to taste

2–3 minutes until lightly browned. Layer

Squeeze of lemon

the patty pans on top of the fish and

Here’s a handy manual to reap the benefits of a low-carb lifestyle in an achievable, budget-friendly manner.

Think bobotie, mac and cheese and

wheat- and sugar-free family favourites. “Written by a mom for moms who want to feed their loved ones back to health,” is what the publisher’s blurb reads.

“Low carb is lekker is also a celebration for fellow South Africans who love the tastes of home without compromising health and wellness.”

add a quick squeeze of lemon.

METHOD: Preheat the oven to 180 °C.

Serve immediately.

Heat a little of the coconut oil in a pan on medium–low heat and fry the patty

Yields 4–6 servings (4 servings = 5.3 g

pans slowly until browned on both

carbs per serving, 6 servings = 3.5 g

below. The only thing you’ll lose is a bit

sides. Set aside. Place a large sheet of

carbs per serving).

of weight…

foil in an ovenproof dish and drizzle with

Put it to the test by trying the recipes

42 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

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

enter now!

Call the TOPS HOTLINE 0860 313 141

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, 10th April 2015.

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

Mousse

Lemon cheesecake:

INGREDIENTS:

2 Tbsp lemon juice

Chocolate: 1 cup fresh cream

2 Tbsp cocoa powder

1 cup fresh cream

2 Tbsp cream cheese 1 Tbsp xylitol 1 tsp vanilla extract

1 Tbsp xylitol

METHOD: Whip all the ingredients

1 tsp vanilla extract

together using an electric mixer until

Berry:

1 cup fresh cream 1⁄2 cup strawberry purée (about 1 cup whole fresh or thawed frozen strawberries, blended) 1 Tbsp xylitol

win

Stand a chance of receiving a copy of the Low Carb is Lekker recipebook SEE T&C’S ON PG 2

fluffy and decadent.

Yields 3 servings.

Chocolate mousse: 4 g carbs per serving.

Berry mousse: 6 g carbs per serving.

Granadilla mousse:

1 tsp vanilla extract

5 g carbs per serving.

Granadilla:

4 g carbs per serving.

Lemon cheesecake mousse:

1 cup fresh cream

• These can all be enjoyed as a dessert

Pulp from 2 granadillas

on their own or can be added as

1 Tbsp xylitol

toppings or fillings for cakes, waffles,

1 tsp vanilla extract

scones or brownies.

Double your chance of winning!

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

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

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44 www.topsatspar.co.za Mar|Apr 2015 Vol 17

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useful items

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16 Tea-Quila Set - R79.99, Mr. Price Home 17 LoveeBulb lbaSign liav(White) A - R499.99, ta Mr. SPPrice OT tHome a 18 Flying d Solo nascatter RAPScushion cover se-rR309, ots RUtique APS 19 Solar Jar (warm) - R129.99, Mr. Price Home 20 Beach Bag (Happy Days) - R99.99, Mr. Price Home

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www.topsatspar.co.za 45

Easter tradition

Of buns & bunnies…

Hot Cross Buns – is it a problem that they are now two a penny? Food anthropologist, chef, author and editor of Rossouw’s Restaurant Guide Anna Trapido investigates the now ubiquitous baked bun.

privation to a close. They are forever

baked into our culinary culture by the English children’s folk song which

H

have traditionally been associated with

defined. No longer only for Easter, even

sweetened, egg enriched, yeast dough confections

studded with currants and topped with a cross. In English speaking, historically

Christian cultures across the world they Easter, specifically Good Friday. They were the pancake’s Lenten opposite

number. The former was tossed together before the start of the religious fast (to

use up household fats) while Hot Cross

Mar|Apr 2015 Vol 17

repast which brought the period of

suggests that “if you have no daughters

ot cross buns are spiced,

48 www.topsatspar.co.za

Buns served as part of a celebratory

give them to your sons. One a penny, two a penny Hot Cross Buns.”

In recent years the song has become

more and more apt. They are indeed two a penny now. The period over which

they are available has got longer and less before the Christmas trees come down what should probably be referred to as

Food History ‘not cross’ buns appear on the

many ancient lunar calendars a cross sign

custom. Attempts were made to ban the

it’s part of a socially destructive, endless

moon. The early Christian church

riots ensued and in 1592 Queen

supermarket shelves. Critics argue that cycle of festive promotions. Christmas oozes into Easter with a detour via

represented the four quarters of the

adopted the cross-marked buns as part

of their missionary moves into previously

sale and consumption of such buns but Elizabeth 1 compromised by passing a

buns of days past. Spring is a seasonal

Attempts were made to ban the sale and consumption of such buns but riots ensued

message and calendar of the Crucifixion.

law permitting bakeries to bake and sell

specific points on the Christian calendar

buns were established as markers of a

decree stated that “no bakers at any time

theirs is not the only religion with a

availability had at least as much to do

Valentine’s Day. We are almost never out of a celebratory food mode.

THE QUESTION IS: DOES OUR MODERN LACK OF BUN BOUNDARIES MATTER?

In some ways one wants to tell those who seek to tie Hot Cross Buns to

to cool down and acknowledge that

finger in this pie. Alan Davidson writes

in the Oxford Companion to Food that

“ancient Egyptians and later the Greeks and Romans offered small round cakes, marked with a cross, to the goddess of the moon.” He continues that Saxons “also ate buns marked with a cross in honour of Eostre, Goddess of light,

Spring and the dawn. Eostre’s name was subsequently transferred to Easter.” In

pagan cultures. Many speculate that the folk song’s focus on giving Hot Cross

Buns to daughters in preference to sons is a reference to the fertility goddess

resurrection which resonates with the

It can be argued that, even once the

Christian holy day, the specificity of bun with what we would perceive as secular power struggles as it did with religion.

According to Elizabeth David in

English Bread and Yeast Cookery,

Protestant English monarchs saw Hot Cross Buns as a dangerous Catholic

them, but only on Good Friday. The

or times hereafter make, utter, or sell by retail, within or without their houses, unto any of the Queen’s subjects any spice cakes, buns, except on Friday

before Easter upon pain or forfeiture of

all such spiced bread to the poor.” Those arguing for all year round South African availability protest that they don’t want

to be pawns in a long forgotten, foreign political chess game.

Just because Hot Cross Buns have a

pre-Christian and/or political history doesn’t invalidate the argument of those who want to curtail their

availability. Secular societies need

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

49

Easter tradition

beginnings and endings just as much as religious ones. Being born, never mind being born again, is exhausting and

ought to be special. Calendar linked

activities are an age old human practice.

Setting goals for a specific period and then working towards a reward aids

productivity and focus. Not to do so

results in a lack of focus and direction.

In all eras other than our own, buns with crosses on the top have marked the end

of one cycle of life and the beginning of

another. Endlessly eating buns intended to symbolise new beginnings surely

engenders a form of epicurean ADHD?

Those wishing to take Christianity out

of their bun business might argue for a return to the focus on spring as bun binging season – in which case the

In all eras other than our own, buns with crosses on the top have marked the end of one cycle of life and the beginning of another.

Christian calendar doesn’t work for the

served by a spring festival that takes

southern hemisphere spring.

April sees the start of the relative

are the knock-on carbon miles to

whisky, to celebrate the deliciousness of

principle at stake – those who eat Hot

are for Easter and/or spring day.

southern hemisphere where March/

deprivation of autumn/winter and not

the rebirthed plenty of spring/summer.

Eco-epicurean principles of eating seasonality would be better

place in spring. It’s not just a bun, there consider. There is a philosophical

Cross Buns in autumn are likely to eat unseasonal, imported strawberries and drink foreign mineral water too…

SHARING IS CARING – AS THEY SAY AT NURSERY SCHOOL.

Just because the word Easter and the

cross-topped bun design are borrowed, in

no way undermines the historical fact that

Jesus of Nazareth was crucified at Passover.

Respect for those who believe in the

resurrection of Jesus suggests that Hot

Cross Buns should be available only for a

specified and finite period to mark Christ’s death and his subsequent rise again.

Similar respect for secular seasonality

should see non-Christian South Africans

eating buns on the date of the start of the 50 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

We have preserves, pickles, and indeed

continuous availability. Hot Cross Buns Policing such a policy is all but

impossible but the Elizabethans may have unwittingly provided us with a

compromise solution. Perhaps those who want to bake, sell or eat Hot Cross Buns all year round should be required to

make a donation of such spiced breads to the poor. Or a contribution to an

environmental fund designed to off-set the carbon emissions inherent in their failure to eat seasonally.

Anna Trapido is an awardwinning author, anthropologist, chef and restaurant critic.

Cheese

Traditional selection

Attention to the detailed craft of cheese making, along with respect for the centuries-old artisanal tradition, is what makes this select range of cheeses. Offered exclusively by SPAR under the Marksbury Select brand.

I

talians are notoriously easygoing people – and yet are surprisingly strict when it comes to their food.

Don’t try and pass off an inferior cheese as Parmigiano Reggiano or Grana Padano, for example, or you will invoke unbridled wrath! That’s because there are strict laws about the making and ageing of these particular products, along with specific Designation of Origin that governs what may and may not be

called Pamigiano Reggiano, Grana Padano and even Pecorino Romano.

Gone are the days when enjoying cheese meant choosing between either Cheddar or Gouda. The interest in good quality cheese is growing and SPAR is helping to increase and improve the knowledge by sourcing some of the best international cheeses available and bringing them to you under the exclusive Marksbury Select brand.

SPAR’S exclusive Italian cheeses have been imported directly from Italy for the finest quality and true, authentic flavour. All three of our cheeses – Pecorino Romano, Grana Padano and Parmigiano Reggiano – are distinguished by their lengthy ripening period, ensuring a unique flavour experience. Each of the cheeses in our Italian Range is authorised by a proof of origin logo, so that you know it is an authentic Italian product.

The Marksbury Select Italian Cheese Range is protected by legislation and certified by the symbol of excellence from the cheese consortium.

52 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

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

SPAR English Cheese Range

Stilton sauce for steak

Authenticity INGREDIENTS: 2 lean sirloin or rump steaks 1 tbsp SPAR Olive Oil ½ red onion, peeled and thinly sliced 50 g SPAR Marksbury Select Blue Stilton

Enjoy a wonderful collection of authentic English cheeses, representing the best that English dairies have to offer.

2 tbsp soft cream cheese 1 tbsp semi-skimmed milk 1 tsp English mustard

These cheeses have been sourced from a selection of dairies in Lancashire,

England, and all bear the UK health mark.

Marksbury Select Blue Stilton and Mature Cheddar are entitled to the Designation of Origin logo certifying their originality. *All the cheeses in this range are graded on a scale of one to seven, with one being mild and seven being the strongest in flavour.

METHOD: 1. Heat the oil in a pan and cook the steaks with the onion according to your preference – rare: 2½ minutes on each side, medium: 4 minutes on each side, well done: 6 minutes on each side. 2. Once cooked, remove from the pan and keep warm. 3. Combine the SPAR Blue Stilton cheese, soft cream cheese, milk and mustard. Heat gently for 1 minute.

4. Place red onion on the steaks and top with sauce.

Serve with SPAR Potato Chips and a side of your choice.

WINE PAIRING:

Olive Brook Prestige Collection Shiraz/Cabernet

Sauvignon. This is an ideal wine for blue cheese because of its mouth feel and flavour structure.

WINE PAIRING:

Olive Brook Quintette. This complex wine, packed with layered fruit properties and great mouth feel on a platform of soft tannins, pairs ideally with the rich, full-flavoured and mellow texture of the Cheddar with its subtle, almost hazelnut taste qualities.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

53

Cheese

Baked camembert with figs and honey SERVES 2

SPAR Soft Cheese Range The renowned cheese maker behind our local soft cheese range, Louis Lourens believes that only the milk from Jersey cows produces the top quality soft cheeses you will find in our Marksbury Select range.

These artisanal cheeses have been crafted in the very first carbon neutral cheesery on the African continent. They also have the honour of producing the very first goat’s milk cheeses in South Africa, as far back as 1980.

INGREDIENTS:

METHOD:

1 SPAR Traditional Camembert

1. Place the SPAR Traditional

1 tsp SPAR Honey

Camembert in the middle of the

2 sprigs of thyme or marjoram

foil square. 2. Cut figs into eighths

* 2 fresh or preserved figs

and place on top of cheese.

1 large square of foil

Drizzle with honey and add herbs.

* Preserved watermelon, fresh

3. Wrap foil parcel by folding

grapes or berries can be used

each corner into the middle and

as an alternative.

twisting into an easy carry parcel.

4. Oven: Place in a preheated oven at 180°C for 5 - 10 minutes.

Braai: Place next to the coals or on grid for 5 - 10 minutes. Do not heat for too long as cheese will become too runny.

WINE PAIRING:

Olive Brook Prestige Collection Sauvignon Blanc.

This pertinently flavour-defined wine provides a perfect pairing, complementing the mushroom flavours of the cheese.

54 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Simple caesar salad

Authenticity SPAR Italian Cheese Range

Our exclusive Italian cheeses have been imported directly from Italy for the finest quality and true, authentic flavour. All three of our cheeses are distinguished by their lengthy ripening

period, ensuring a unique flavour experience. Founded in 1983 in Montecavola di Quattro Castella, our Italian cheese producer is one of the world leaders in the art of Parmigiano Reggiano cheese making. Every person in the operation is responsible for protecting the earth and the environment.

SERVES 2 INGREDIENTS: 1 large egg yolk

5 tbsp SPAR Olive Oil

60g croutons

4 to 5 anchovy fillets

1 cos lettuce,

2 tsp Worcestershire Sauce

torn into pieces

Juice of half a lemon

25g SPAR Parmigiano

1 large clove of garlic, crushed

Reggiano METHOD: Blend together until smooth the garlic, anchovies, lemon juice, Worcestershire sauce and egg yolk, then slowly add the SPAR Olive Oil to make the dressing. Toss the mixture with the lettuce and top with croutons and shavings of SPAR Parmigiano Reggiano.

WINE PAIRING:

Olive Brook Prestige Collection Shiraz/Cabernet Sauvignon. A well structured wine with generous fruit and flavour properties. It pairs perfectly with the defined, complex fruity/nutty taste, savoury flavour and slightly gritty texture of the cheese.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

55

TOP Nosh Silwood Kitchen

There is little in life as deeply satisfying as chocolate. It’s been with us since around 1900BC with the Aztecs believing that cacao seeds were a present from the god of wisdom, Quetzalcoatl. After the Spaniards conquered South America in the 16th century, they returned with the exotic bean – and the drink which was prepared with spices became all the rage among the nobles of the time.Subsequently, we’ve learned that chocolate can be used not only as a sweet treat but also with savoury dishes, such as the Mexican-style mole.

Cocoa rich Chocolate Lollies with variation of hazelnut and Coffee

(Makes: 10 ice pops) INGREDIENTS: 100g granulated sugar 30ml corn flour 30ml unsweetened cocoa powder 600ml full fat milk 5ml vanilla extract

METHOD: Place a saucepan over a medium heat with the sugar, corn flour, cocoa powder and milk. Allow it to come to a gentle simmer and for the mixture to thicken. Remove from the heat and pour into a heatproof bowl.

Stir in the butter and vanilla extract.

15g butter

Refrigerate to cool.Once the mixture

Coating:

freeze for at least four hours.Place a

300g dark chocolate 40g toasted hazelnuts, chopped 40g dark chocolate mixed with 5g granulated coffee Specialized equipment: 10x 90 ml pop maker

has cooled, pour it into moulds and glass bowl with chopped chocolate over a medium saucepan of barely simmering water, but ensure that the bowl does not touch the water or the chocolate will seize.

To serve: Remove the ice lollies from the freezer, and very quickly dip into the melted chocolate. Sprinkle with chopped toasted hazelnuts, or chocolate and coffee mixture.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

57

TOP Nosh

Mexican Burgers with Mole Sauce (Mole is a chocolate and chilli sauce that goes beautifully with steak too!)

58 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Silwood Kitchen INGREDIENTS: Burger 500g beef mince ½ onion, grated 8ml fresh coriander, finely chopped 1 cloves garlic, crushed 10ml fresh ginger, grated 5ml jalapeño chilli, chopped 25ml chutney 10ml Worcestershire sauce 10ml soya sauce 50ml oats ½ egg, beaten 5ml salt 2ml pepper oil Mole sauce ½ onion, finely chopped 15ml oil

METHOD: Burger: Make the burgers by mixing together the beef mince, onion, fresh coriander, garlic, fresh ginger, jalapeño chilli, chutney, Worcestershire sauce, soya sauce, oats, egg, salt and pepper.

5ml ground cumin

Fry off a teaspoonful of mixture to

5ml cayenne pepper

taste, adjust seasoning with salt and

5ml coriander

pepper if necessary. Divide mixture

5ml ground cinnamon

into four equally weighted portions,

1 clove garlic, crushed

then shape into burger rounds. Chill

30ml jalapeño chillies, chopped 80g tomato, peeled and chopped 100g dark chocolate, chopped pinch salt To serve 4 hamburger rolls

until ready to cook.Fry burgers in a little oil until well browned on each side and cooked through. Keep warm until ready to serve.

Mole sauce: Sauté the onions in oil until soft. Add the cumin, coriander, cayenne

1 avocado, peeled and sliced

pepper, cinnamon and garlic,

coriander leaves

stir for 1 minute.Add the tomatoes and jalapeño chilli and stir for 1-2 minutes.Remove from the heat and add the chocolate, stir until melted.

Season with salt and serve immediately.

To serve: Serve the burgers in a burger roll with the mole sauce, topped with sliced avocado and coriander leaves.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

59

TOP Nosh

Chocolate

Fondant Pudding INGREDIENTS: 150g dark chocolate 150g butter 2 eggs 2 egg yolks 60g castor sugar 30g + 6g cake flour METHOD: Preheat oven to 180°C. Melt 150g chocolate and 150g butter in glass bowl over a pot of water. Whisk eggs, egg yolks and 60g castor sugar until well combined – but NOT to ribbon stage.Gently fold the egg mixture into the chocolate mixture before folding in the flour.Pour into six well greased ramekins.Bake for 7 – 8 minutes.

Remove from the oven and then leave to set for one minute before serving.

These delicious recipes were prepared and cooked by chef Alexandra Terblanche, a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za

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

60 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

Call the TOPS HOTLINE 0860 313 141

Blogspot

“All the leaves are brown…” sang The Mamas & the Papas in their worldwide hit California Dreaming, but the changing season turns my thoughts to spices and other nice things.

Autumn fare

W

hile there is no denying that the arrival of summer is highly anticipated at the end

of each year, I have to admit that I rather look forward to autumn. The cool days are a welcome respite from the heat, while the beautiful red and brown leaves dotting the trees and a chance to start enjoying some favourite comfort foods are just a few of the things that I await eagerly!

When I think of autumn I’m often reminded of my first trip to New York in October 2009. I don’t know whether it

Pumpkin spice cookies with chocyoghurt drizzle Makes 18 INGREDIENTS:

Set aside. 3. Place the sugar, syrup and

1½ cups (375ml) oats

butter in a small saucepan. Stir over a

½ cup (125ml) cake flour

medium heat until the butter has melted

but whilst exploring the local food shops

¼ cup (60ml) desiccated coconut

and the mixture starts to bubble.

I distinctly remember a recurring theme

1½ tsp (7,5ml) ground cinnamon

Remove from the heat and add to the

1 tsp (5ml) ground ginger

dry ingredients. Mix well until all the

¼ tsp (1,25ml) nutmeg

ingredients are combined. 4. Roll

¼ tsp (1,25ml) cloves

heaped tablespoons of the mixture into

¼ tsp (1,25ml) allspice

balls and arrange on your baking tray,

was the season, or perhaps the fact that Halloween was just around the corner,

- pumpkin!

I browsed stores that stocked anything and everything to assist in making, filling, containing and decorating pumpkin

½ tsp (2,5ml) bicarbonate of soda

allowing some space for spreading.

pies, large ranges of pumpkin-flavoured

½ cup (125ml) light brown sugar

Flatten each ball slightly with the palm

treats and baking goodies and of course

2 tbsp (30ml) golden syrup

of your hand. 5. Pop the tray in the

120g butter

oven for 15-18 minutes until the cookies

- jars and jars of pumpkin spice. And so, inspired by our friends from the northern hemisphere, I’ve used these warming spices to put an autumnal twist on one of

have spread slightly and are golden. (I For the drizzle:

like to turn the tray after 10 minutes for

70g white chocolate chips/discs

more even baking.) Transfer the cookies

50ml vanilla yoghurt

to a cooling rack and leave to cool

South Africa’s favourite cookies.

I also hope you will enjoy this baby marrow tart, rich and tasty with a gorgeous buttery crust. It’s sure to hit the spot as temperatures slowly start to dip. It is time to fire up those ovens, so happy cooking!

62 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

completely. 6. To prepare the drizzle, METHOD:

place the white chocolate and yoghurt

1. Preheat your oven to 180°C and line

in a small saucepan. Stir over a very low

a baking tray with baking paper.

heat until the chocolate has melted

2. Place the oats, flour, coconut,

and the mixture is smooth. Use a small

cinnamon, ginger, nutmeg, cloves,

piping bag or a spoon to drizzle the

allspice and bicarb in a bowl and mix

melted chocolate over the cookies.

well until everything is blended evenly.

Leave to set.

Teresa Ulyate

Baby marrow, sundried tomato & chevin tart INGREDIENTS: 200g flour

1/4 tsp salt 150g butter, chilled 5 sprigs of thyme,

use rice). Bake the pastry for 10 minutes. Remove the beans and paper, then cook the pastry for a further 5-7 minutes until pale and just cooked. 5. Place the tart tin on a baking tray to make it easier to transfer

ribbons. Heat the butter in a saucepan,

into the oven. Add the baby marrow

then add the spring onions and baby

mixture and spread evenly. Whisk the

marrows. Fry for 5 minutes until

cream and eggs together and pour this

softened. Remove the pan from the

over the filling. Slice the chevin into 10

leaves removed

heat. Roughly chop the sundried

slices and arrange these on top of the

1 large egg yolk

tomatoes and add to the pan with a

tart. 6. Bake the tart for 30-35 minutes

good grinding of black pepper. Mix

until the filling has set and the top of

5 baby marrows

and set aside. 4. Cover the pastry with

the tart has started to turn golden.

(about 200g)

a piece of baking paper and fill the tin

Allow to stand for a few minutes before

with uncooked beans (you can also

slicing and serving.

washed and

1 tbsp cold water

2 tsp butter 2 spring onions, sliced 80g drained marinated

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

sundried tomatoes Black pepper 1 cup cream 2 large eggs

Call the TOPS HOTLINE 0860 313 141

100g chevin METHOD: 1. Combine the flour and salt in a bowl.

Cube the chilled butter and then rub into the flour until it has all been incorporated. Stir in the thyme leaves.

Add the egg yolk and water and mix until the dough comes together. Shape into a disc, cover with plastic wrap and refrigerate for an hour. 2. Preheat your oven to 180°C and grease a 12 x 35cm rectangular tart tin. (You could also use a round tin.) Roll the dough out to a thickness of 5mm and line the tin, gently pushing the dough into the edges and corners. Cut off any excess dough, then place the tin in the fridge for a further 20 minutes. 3. Top and tail the baby marrows and use a vegetable peeler to cut them into thin

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

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

63

Tuisnywerheid

Olé op die Kole

As jy braai, gooi jy net gewoonlik ’n stukkie vleis op die kole. Maar as jy jou wêreldreisigerstatus ’n bietjie wil beklemtoon en ’n indruk wil maak, kan jy paella probeer. ’n Man met ’n pan...

BESTANDDELE: ¼ koppie olyfolie 1 ui 3 knoffelhuisies 6 ontbeende hoenderborsies 4 Chorizo-worse

E

k het lank in Spanje gewoon, so punt een is dat ek weet paella Spaans is. Tweedens, hierdie is

die Spanjaarde se eweknie van potjiekos en braaivleis. Hulle is gaande

6 bakhande wit rys

daaroor om die rysgereg in die buitelug

2 blokkies hoenderaftreksel

oor kole voor te berei, wat nogal pret is

2 groen of rooi soetrissies 3 tamaties 4 draadjies saffraan 1 teelepel paprika 1 teelepel borrie ’n paar klein steurgarnale of/en mossels ’n handvol fyngekapte vars pietersielie OM TE DIEN: suurlemoenskyf Tobasco sout en peper

om te aanskou: Die geluid wat ’n Spanjaard maak wat pas sy hand verkool het, is iets werklik besonders.

Basies is paella rys gaargemaak

kwart koppie olyfolie in. Wag totdat dit

saam met speserye en ’n klomp lekker

warm raak en voeg een groot gekapte

eetgoed, vanaf slakke tot steurgarnale;

ui en drie gekapte knoffelhuisies by.

haas tot hoender. En die beste paella

Braai tot sag en deurskynend. Voeg ses

word in die buitelug gemaak, en

ontbeende hoenderborsies by wat in

aangesien die gaarmaakproses skaars

hapbare blokke gesny is, asook vier

30 minute is, is dit ’n welkome

Chorizo-worse wat jy in skywe van een

afwisseling tot potjiekos.

sentimeter dik opgekap het. Hierdie is daardie heerlike rooi Portugese worsies

Daar is honderde, honderde

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

Mar|Apr 2015 Vol 17

Braai als tot die hoender bruin raak en

maar hier’s myne vir ses mense:

haal dan die vleis en wors uit die pan

Maak vuur, kry kole en neem ’n groot

en hou eenkant.

pan. (Mens kry ’n spesiale paella-pan

Nou gooi jy ses bakhande vol

met twee handvatsels soos op die foto,

gewone wit rys in die warm pan. (Een

maar enige stewige groot pan sal die

hand vir elke persoon.) Roer die rys

ding doen. Dit moet ’n pan wees

deur die olie vir so drie, vier minute. Wat

anders stoom die goed tot ’n pappery.)

– rys in ’n pan vol olie!?

Sit die pan oor die kole en gooi ’n 64 www.topsatspar.co.za

wat deesdae algemeen beskikbaar is.

Ontspan. Jy het mos nou 1½ liter

Emile Joubert

hoenderaftreksel gemaak, of hoe?

Dan volg die belangrikste stap,

proemetode – gooi as jy wil ’n paar

Sommer met twee blokkies in

naamlik jou paella-spesery wat kleur en

klein steurgarnale of/en mossels by.

kookwater. Reg. Gooi genoeg van die

verdere geur aan die gereg gaan gee.

Net soos jy lus is. Hierdie goed soek net

warm aftreksel in die pan om die rys te

Ek gebruik vier draadjies saffraan, ’n

drie, vier minute se kook, dan is dit

bedek. Hy hoort oombliklik te prut. Roer

teelepel paprika en ’n teelepel borrie.

eettyd. Net voor jy opskep, gooi jy ’n

stadig totdat die rys hierdie deel van

Voeg dit by die rys saam met ’n sprinkel

handvol fyngekapte vars pietersielie

die aftreksel geabsorbeer en die korrels

sout, roer goed deur en maak weer toe

by en roer deur.

begin uitsit het. Nou voeg jy die

onder die hoenderaftreksel. Moenie

volgende by: twee opgekapte groen

nou te veel roer nie. As die rys hierdie

suurlemoenskyf, plus sout en peper

of rooi soetrissies en drie tamaties

tweede sarsie vloeistof geabsorbeer

na smaak.

(geskil en opgekap).

het, gooi die gebraaide hoender en worsies terug in die mengsel en meng

Bedien met baie Tabasco en ’n

Olé!

met die rys. Jy hoort nou so 10 minute se kooktyd oor te hê. Voeg aftreksel by as dit baie droog begin raak, maar die storie moenie souserig wees nie en die

Gebruik vis in stede van hoender, spek

korrels moet los bly.

in stede van wors, calamari in plaas

Wanneer die rys byna gaar is – gebruik hiervoor die betroubare

van garnale. Dit is ’n heerlike gereg om mee te eksperimenteer.

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

65

Pebbles

Ripples that spread

It’s a powerful logo in stark yellow and black – a print of a child’s small hand set against that of an adult’s larger one. But from humble beginnings the Pebbles Project has made remarkable strides in just 10 years.

W

hen British sisters Sophia and

Lucy, a wine marketing specialist with

crisis. The Five Pillars of Pebbles were

Lucy Warner let friends and

one foot in South Africa and the other

established in 2012. These programmes

colleagues in the South

in the United Kingdom, is a Pebbles

are education, health, community,

African wine fraternity know that they

trustee and the chief organiser of its

nutrition and protection.

intended starting a non-profit

fund-raising parties, many of them

organisation (NPO) aimed at the

abroad where the strength of the

at their recent AGM, held on Warwick

children of workers on wine farms, little

pound delivers big rewards locally.

Wine Estate, that the project’s income

did anyone know what a profound

“10 years ago a group of friends came

had increased exponentially since its

difference they would make.

together to change the world; 10 years

inception, growing from R500 000 in

later, I truly believe we have achieved

2006 to over R5 million in 2014. Since

because they wanted it to grow, like the

so much of what we set out to do,”

launching in 2004 and over the last 10

ripples and waves that emanate and

said Sophia, a special needs teacher.

years, Pebbles has raised R30 million in

grow once a pebble is thrown into a pond.

While on a visit to South Africa, she saw

total. “It’s a healthy organisation that’s

And that’s exactly what has happened in

the devastating impact foetal alcohol

spending its funds properly and

one short decade. The sisters have gone

syndrome (FAS) has had on children in

producing the goods,” Blaine stated.

from very humble beginnings on just five

the winelands – and she never left,

wine farms to an organisation that

making this her home and Pebbles her

over the years but we have had an

employs 42 people, operates in 18

life’s work.

incredibly rewarding journey, and

They called it the Pebbles Project

different communities and provides services to more than 900 children.

Sophia Warner, is the founder and director of Pebbles, while her sister, 66 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

The approach is to support a

Pebbles trustee Peter Blaine reported

“We’ve had a few challenging times

every day we see the considerable

community as a whole rather than a

impact of our work on the lives of the

child in isolation, enabling them to help

children and the communities that we

a vulnerable child or a whole family in

care for,” said Sophia.

Responsibility

staunchest ally. This first-class health

Pebbles is training 62 Early Childhood

and came up with some brilliant

clinic provides dental, medical,

Development (ECD) and after school

solutions. A mobile toy library has been

occupational health and wellness

club staff members, and in 2014 also

in operation since 2008 and, after the

services to all of the farm communities

began a nutrition programme, which

2014 AGM, Pebbles launched its Facet

it services.

provides two meals and two snacks

They recognised these challenges

mobile learning centres. Graff

The inaugural AfrAsia Bank Cape

each day for 250 ECD children. “We

Diamond’s Facet Foundation funded

Wine Auction, held in February 2014,

know that a hungry child cannot

two vehicles, large vans which have

raised R7 045 000 for educational

learn,” said Sophia.

been modified into a book, games and

charities in the winelands, of which R1m

DVD library, and a computer lab with

was donated to Pebbles. Some of the

from jungle gyms to outdoor living

computers, printers and internet access,

winners of the recent Standard Bank

areas, and creating a safer working

respectively. “These two mobile facilities

Chenin Top 10 Competition also

environment,” she continued. But that’s

will circulate between the 11 Pebbles

donated their prize money of R20 000

not all this ambitious go-getter has

Project After-School Clubs (ASCs) and

each to Pebbles while UK wine judge

planned: on the cards is a special

will give the children the crucial

and writer Tim Atkin, recently climbed

needs school but she acknowledges

opportunity to improve their literacy and

Mount Ararat raising over £4000 for this

that that’s going to take another

computer skills,” explained Sophia.

vital charity in SA.

decade to get off the ground.

Also in 2014, one of South Africa’s

Creche’s for pre-schoolers, after

“In 2015 we’re upgrading facilities,

The ripples from these pebbles just

largest pharmaceutical companies,

school care and homework assistance,

keep getting bigger…

Cipla, installed the Owethu Clinic at

play facilities and educational

Villiera wine farm, one of the first

materials was where it started but it’s

supporters of Pebbles – and also its

grown immeasurably from there.

(Article based on a column by Lindsaye McGregor, Cape Chatter, published on Wines of South Africa’s website: www.wosa.co.za) Mar|Apr 2015 Vol 17 www.topsatspar.co.za

67

what to look out for next issue Red, red wine. What’s the favourite winter warmer: Shiraz or Cabernet Sauvignon?

Spicy delights. Ginger, chilli, cinnamon and other spices in alcohol Run along now… Advice for hitting the trail with takkies on brought to you by

www.topsatspar.co.za

Congratulations to all of last issue’s winners

BUNNAHABHAIN 1ST PRIZEWINNER. - 12,18 AND 25 YEAR OLD BUNNAHABHAIN AND 6 BRANDED GLASSES.

Kim Hook, Sunningdale, KZN

1 Prize st

BUNNAHABHAIN 2ND PRIZEWINNER - 12 YEAR OLD BUNNAHABHAIN AND A GENUINE LEATHER GARY PLAYER HAND LUGGAGE BAG. Leonora Kruger, Randburg, Gauteng

2nd Prize 68 www.topsatspar.co.za

Mar|Apr 2015 Vol 17

SUNDAY TIMES FOOD WEEKLY COOKBOOK 3 BOOK WINNERS:

1. Vera Grimm, Olivedale, Gauteng 2. Pauline Antrobus, Leisure Bay, KZN.

enjoy your spoils!

Johnnie Walker®

wi n

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Send an email with the subject line Cheers Johnnie Walker® Giveaway containing your name, ID number, physical address (not a P.O. Box please!), name of the TOPS at SPAR store at which you made any purchase from and the till slip number, along with a contact telephone number to qualify for the random draw to cheers@cheersmag.co.za. Participants can only win one competition every 3 issues. SEE T&C’S ON PG 2

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Not for Sale to Persons Under the Age of 18.

Drink Responsibly.

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 SPAR Dried Spices/Herbs/Stock

2 fresh or preserved figs

40g toasted hazelnuts 60g croutons

Cans/Jars/Bottles/Cartons/Tins Dairy

12,5ml ground cinnamon

30ml golden syrup

5ml ground ginger

80g sundried tomatoes

635g butter

1,25ml nutmeg

140ml coconut oil

50ml vanilla yoghurt

1,25ml cloves

25ml vanilla extract

12 eggs

1,25ml allspice

125ml strawberry purée

750ml full fat milk

5ml ground cumin

70ml lemon juice

35ml semi-skimmed milk

5ml cayenne pepper

5ml granulated coffee

1l cream

5ml coriander

25ml chutney

140ml cream cheese

4 saffron threads

20ml Worcestershire sauce

100g chevin

5ml paprika

10ml soya sauce

250ml Cheddar cheese

5ml tumeric

5ml English mustard

50g SPAR Marksbury Select

2 chicken stock cubes

5ml honey

Blue Stilton

145ml oil

1 SPAR traditional Camembert

160ml olive oil

25g SPAR Parmigiano Reggiano

Fresh Fruit/Veg/Herbs/Spices 4–6 yellow patty pans

4 to 5 anchovy fillets

Meat/Fish/Poultry

200g baby marrows 2 spring onions

Baking/Dry goods

500g beef mince

6 tomatoes

425ml oats

2 lean sirloin or rump steaks

2 green/red peppers

600g cake flour

6 chicken breast

4 onions

60ml desiccated coconut

4 chorizo sausage

1 red onion

1kg white rice

2 fresh angelfish

10 garlic cloves

2,5ml bicarbonate of soda

1 punnet mussels

10ml fresh ginger

125ml light brown sugar

4 lemons

100g granulated sugar

2 granadillas

320g castor sugar

1 cos lettuce

145ml xylitol

5 sprigs of thyme

30ml corn flour

8ml fresh coriander,

590g dark chocolate

35ml jalapeño chilli

70g white chocolate chips/discs

1 punnet parsley

100ml cocoa powder

2 sprigs of thyme or marjoram

5ml baking powder

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 Mar|Apr 2015 Vol 17 www.topsatspar.co.za

71

Loopdop Gerrit Rautenbach

Harrismith se gas(te) Daai onvergeetlike dae net na jy gematrikuleer het – en ’n ‘road trip’ aanpak met ’n paar pelle...en die manewales wat dan gebeur.

D

it was ons matriekvakansie en ek en my twee beste pelle het my

teerpad kom, het ons elke keer regs

terwyl my twee pelle buite onder die

gedraai na die bekende Suidkuspad.

venster langs my wegkruip. Ek het

Hierdie keer het ons links gedraai. Dit het

nimmereindigend gekookte eiers, brood,

die verskil gemaak, sou M. Scott Peck nou

vrugte et al van die brekfistafel gaan haal

seker wou byvoeg.

en deur die venster aangegee.

Ons is KZN-binneland in op goeie

verder, maar moes nog een keer slaapplek

uitlokkende grondpad links afgedraai.

en kos kry voor ons huis kon kry. Vroegaand

Instinktief het ek die stuur gekrink en

ry ons die duiwel se eie donderstorm in

in ’n stofstreep verdwyn. Nou was ons

Harrismith raak. Daai ruitveertjies wou niks

regtig op ‘the road less travelled’.

meer veeg nie en ons trek af. Die Landy lek

Laatmiddag verby Giant’s Castle op pad

en op ’n punt besluit ons om te hardloop vir

na die Royal Natal National Park het ons

die gebou neffens ons.

by ’n plaashek ingedraai: Groenheuwels – Henry en Nelia Retief.

Ons het die Retiefs gevra of ons iewers

oom se ou vodde Land-Rover

Met net genoeg geld vir petrol is ons

teerpaaie, maar by Umzimkhulu het ’n

langs die rivier kan kamp en hulle het

Met die opstyg teen Harrismith Inn se trappe slaat ’n bliksemstraal Harrismith se krag uit. Chaos heers in die restaurant. Almal het kos bestel. Niemand kan niks sien nie.

reggemaak en pad gevat. Met te min geld

ingestem. Net twee voorwaardes: moenie

en te veel moed ...

die plek afbrand nie en moenie rommel los

Ons is mos ’n selfonderhoudende eenheid.

nie. Hulle wou – soos die boere mos maar is

Kort voor lank brand ons gaslampe en

toe en het met vele draaie by groottannie

– allerhande lekkernye en ekstras aanbied,

-stofies in die kombuis. Dié drie vuil bankrot

Auden se plot buite Umtentweni

maar ons het hulle trots verseker ons is ’n

jongmanne is skielik die helde.

aangekom. Ons het daar vir ’n ruk in die

selfonderhoudende eenheid met meer as

bos onder die wilde avokadopere gebly

genoeg. Maar ons líég ...

Met dié ou Landy is ons af Kwazulu-Natal

Selfonderhoudend was ons wel, maar

(wat selfs in die somer steeds help aanvul het aan ons karige kossies). Ons is ’n keer of

daar was basies net mieliemeel en twee

wat na Margate se disko, die Palm Grove,

oorryp avokadopere oor. Kort voor lank staan

waar ek Radar Love van Golden Earing leer

ons kampplek en die pot is op die stoof vir

ken het: I’ve been driving all night/my

pap. Dis daar waar die stofstreep nadersleep.

hands are wet on the wheel/There’s a

“Nelia dring aan julle eet vanaand saam

Dis net daar waar die lig vir ons opgaan.

Daai aand slaap ons knuppeldik en gebad vir die eerste keer in lang weke tussen skitterwit stinkskoon lakens in die Harrismith Inn in. Oppie huis ...

met ons,” verduidelik Henry. Redding...

voice in my head/that drives my heel ...

Met hierdie woorde as ons temalied het

Vir drie dae het ons verder op gevoel en

ons die pad gevat. Die vreemde in. Waar

oorryp avo en mieliepap gery. By Little

’n mens uit tannie Auden se plot in die

Switzerland het ek ingeboek vir brekfis

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

Mar|Apr 2015 Vol 17

Patricia & Joanie

Harrismith TOPS at SPAR

Joanie Burbidge is the General manager and Patricia Mahlala is the TOPS at SPAR manager at the Harrismith TOPS at SPAR Address: 42 Hamilton street, Harrismith Tel: (058) 622 3045 Email: harrismith1@retail.spar.co.za Business Hours: TOPS at SPAR Mon - Fri: 07h30 - 19h00, Sat: 07h30 - 18h00 & Sun: Closed.

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