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C O M P L I M E N TA R Y M A G A Z I N E NOV / DEC 2020 VOL51
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ON THE TRAIL OF
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Rosé | KZN beer trail | Summertime drinks | Beach Etiquette | Tasting: Rosé
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ROSÉ REVIVAL R
osé has had a rocky road to travel. For some reason, it’s a style of wine which people don’t take seriously and feel embarrassed to admit enjoying.
But it’s like the other drink which features largely in this issue, the Aperol Spritz, it just looks so darn appealing! You can’t help but peer intently at a glass, all pretty in pink and think: “Ooh! That looks delicious. Wouldn’t mind one of those right now!” I’m just as guilty. Rosé was seldom my first choice of wine on a hot summer’s day. The odds were far higher that I’d opt for a sauvignon blanc, a cheery chenin, white blend, chardonnay or even gin & tonic ahead of a pink wine. But... when I did have a glass, it surprised me just how tasty rosé it was. Perhaps the reason is that I’ve been a wine writer for well over 20 years and my memory always reverts to my early days in wine when the pinks were generally sweet, cloying and also a light red rather than pink. They used to disparagingly be referred to as “Jannie-verjaarkoeldrank”! (Johnny’s birthday cordial or juice for the non-Afrikaans audience.) So many producers have upped their game and the pink wines on the market nowadays are dry, delightfully zingy and refreshing with restrained fruitiness. As one of the panellists we invited to join the CHEERS magazine tasting team noted, he’d been forced to rethink his own prejudice as a result of the tasting. As a consumer you are genuinely spoiled for choice and can be quite snobby about your
preference. Will it be a pinotage, a cabernet sauvignon/franc, cinsaut or shiraz rosé? Or perhaps a chardonnay/pinot noir blend? The other good thing about rosé is that it’s a brilliant companion to food. It’s remarkably versatile, depending on what sort of grape it’s made from. The modern dry rosé’s bring a gentle red wine fruitiness to the crisp, zesty freshness which you’d normally get on a white wine. It’s an exciting time. I must also confess to taking home one or two of the leftover bottles from the tasting, popping them in the fridge and genuinely enjoying a single glass over the next few evenings. After South Africa’s extended (dry!) winter of discontent due to the dastardly global pandemic, I don’t think I’ll be alone in wanting to make the most of every minute of outdoors sunshine, wringing the most out of each possible opportunity to socialise – carefully and responsibly – this summer! At least 2020 is coming to an end but I, for one, will take great pleasure in more rosé over the next few months. South Africa has some wonderful pink wines and it would be positively unpatriotic not to support our local producers. Do yourself a favour and try some of the pinks this season. You’ll thank me later... Cheers!
FIONA MCDONALD CHEERS EDITOR
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INTEGRATED MEDIA Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Sub-Editor Gerrit Rautenbach Art Director Claire Horner studio@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Dee Griffin dee@integratedmedia.co.za Photography iStockphoto.com Contributors Tshepang Molisana, Clifford Roberts, Gerrit Rautenbach, Emile Joubert, Lucy Corne, Teresa Ulyate, Brad Cartwright, Dee Griffin, Leah van Deventer. Head Office Cape Town Tel: 021 685 0285 Address 3 Herschel Road, Claremont 7708 Postal Address PO Box 259, Rondebosch, 7701 Printing Novus Print Published by Integrated Media for TOPS at SPAR
DISCLAIMER The views expressed by the advertisers, contributors and columnists do not necessarily represent the views of Cheers, Integrated Media, TOPS at SPAR and SPAR. COMPETITION TERMS AND CONDITIONS Competition submissions should reach us no later than 15th December 2020. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every three issues.
NOV/DEC 2020
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NOV/ D EC 2020 VO L5 1
14PINKLY PRETTY The revival of rosé owes something to Provence.
features
regulars 1
18 TASTING:
FROM THE EDITOR
The merits of pink
Running the rule over rosé 6
contents
26 ITALIAN INSPIRATION
Seeing red this summer – in the form of Campari and Aperol. 34 SEASONAL SIPPING
Great suggestions for making the most of summer. 39 ON THE ROAD AGAIN
Travel the highways and byways in search of beer in the Last Outpost 58 SANDBOX RULES
How to win friends and influence people on the beach.
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SCOOP
Annual awards round up: pinotage, chenin blanc and method cap classique, the latest from Zandvliet, Delheim and Krone – and more. 24 SPIRITED TAILS
Jack Daniel’s new master distiller, Three Ships limited release and Four Cousins cream liqueurs. 30 PERFECT SERVE
Spritz and Aperol. 42 HOT BITES
Muratie’s Melck family culinary secrets and Tokara’s prawn pasta, amongst others. 44 BLOGSPOT
Teresa Ulyate’s latest delicious recipes. 48 FESTIVE FOOD
Emile Joubert plays ‘This little Piggy...” for Christmas. 50 BOOK GIVEAWAY
Home Food with Zero Guilt by Trish van der Nest 54 CASTING AROUND
Reflecting on sundowners while fishing.
Check out Cheers magazine online
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62 MOVIES, MUSIC & MURDER
The latest films, tunes and books provide ample entertainment. 64 DOODADS & WOTSITS
Cool goodies and gadgets 65 BOOKING IN & CHECKING OUT
The latest local and international travel apps. 66 BLOOD ALCOHOL LIMITS
Be aware of the zero rule 71 NEXT ISSUE
A litte something-something to look forward to in 2021. 72 LOOPDOP
Ziplining with Gerrit Rautenbach.
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THE SCOOP SPARKLING COMPETITION SUCCESS With the changing of the seasons come longer days and shorter nights – but it also ushers in the medal and competition season for the wine fraternity. Within the space of a few weeks a host of national wine competitions announced their annual results. The Standard Bank Chenin Blanc Top 10, ABSA Pinotage Top 10 and Amorim Cap Classique Challenge are all eagerly awaited – for good reason as these are considered the country’s “best of the best” in their specific categories. The victors in the Chenin Blanc Top 10 were as follows: Alvi’s Drift 221 Chenin Blanc 2019, Alvi’s Drift Albertus Viljoen Chenin Blanc 2019, Badsberg Barrel Fermented Chenin Blanc 2019, DeMorgenzon Reserve Chenin Blanc 2019, Durbanville Hills Collectors Reserve The Cape Garden Chenin Blanc 2019, Kaapzicht Kliprug Chenin Blanc 2019, Mulderbosch Vineyards Single Vineyard Chenin Blanc Block S2 2018, Spier Wines 21 Gables Chenin Blanc 2019, Stellenrust Chenin Blanc 2019 and Stellenrust Stellenbosch Manor Barrel Fermented Chenin Blanc 2019. “From the 136 wines assessed we found a clear link between wine quality and older, established vines,” said judge James Pietersen. “ Seven of the top 10 wines were harvested from vines 35 years’ old at the very least, and in another instance the age of the vines ranged between 25 and 40 years.” There was “an appealing freshness” Pietersen said. “Part of the reason was the impact of nuanced, sophisticated oaking, with some producers this year introducing larger 1 500-litre and 2 500-litre barrels to their wood regimes.” He also singled Stellenrust out for praise since it had – once again – been honoured for its unwooded entry level chenin blanc beat out many higher priced and more fancied opponents for a top 10 slot.
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Sponsors Standard Bank provide a generous sponsorship – R25 000 for each winning producer – but there are strings attached: according to the competition stipulations, the money goes towards producer projects intended to “reinforce economic and social benefits in the workplace,” said Stephan van der Merwe, head of commercial banking in the Western Cape. To date, R1.35 million has been distributed, with producers thus far investing in a range of initiatives to enhance the lives of their worker communities. These have ranged from educational, to health and housing projects.
POP THE CORKS Portuguese cork supplier Amorim has championed the Methode Cap Classique (MCC) category for nearly two decades. Raising eyebrows as the overall winner was Plettenberg Bay winery Newstead Wines – the first time a producer from outside the traditional Western Cape winelands has won. At the helm of winemaking operations at Newstead is Anton Smal, a winemaker who cut his bubbly teeth at one of the country’s pioneering sparkling wine cellars, Villiera. Significantly, Newstead Wines is one of the pioneers of the Plettenberg Bay winelands on the Cape South Coast some 520km east of Cape Town. It was founded by Doug and Sue Lund in 2006, with the first wines being made in 2012. Although Newstead’s Cap Classiques
have won various accolades in the past, this is the first time the winery has featured at the Amorim Cap Classique Challenge. The award for this year’s overall winner, given to the wine that achieved the highest accumulated score In the other categories, the Amorim Cap Classique Challenge Trophy for Best Scoring Brut Blend went to Klein Roosboom from Durbanville with the Klein Roosboom Marné MCC Brut NV. Best Rosé was Franschhoek’s Anthonij Rupert Wines with its L’Ormarins Brut Classique Rosé NV, while the Graham Beck Bliss Nectar NV saw this famous Robertson producer win the trophy for Best Demi-Sec Cap Classique. The competition also recognises older wines in the form of its Museum Class category. The winner for 2020 was Lourensford
SEEING RED One of the longest running category specific competitions is the ABSA Top 10 Pinotage awards which has been going for 24 years. Having initially kicked off with 35 entries, the 2020 edition of the competition attracted 149 wines. The progress the industry has made over the years is a testament to the success of wine being synonymous with our country. South Africa produces some of the best wines in the world and it gets the necessary publicity on the international front, which helps with the brand of South Africa, said the Pinotage Association’s chairman Beyers Truter. “‘The local wine industry is not only synonymous with South African excellence but supports thousands of jobs while making a meaningful contribution to the economy and communities’, Truter stated,” said John Tshabalala, Absa Managing Executive of the Western Cape.Truter praised the
Wines in Somerset-West for Lourensford Cuvée 101 from the 2010 vintage. According to judging panel chief Heidi Duminy CWM, the Blanc de Blancs category was the stand-out segment in this year’s competition, winning a total of five Double Gold medals. “After a disappointing run last year, the Blanc de Blancs class is shining brightly again and was most consistently impressive,” she said. “The brilliance of the 2015 vintage really turned-up here in all its glory. The best wines ranged in discernible style from bright and showy to more restrained and pristine. Fresher styles with extended lees age should be appreciated. Chardonnay driven wines certainly seem the most promising for Cap Classique on the whole.”
quality of the wines but also that they were representative of the vast Cape Winelands. The winner’s roster included three from Stellenbosch, two from Durbanville, two from Paarl, one from Western Cape, one from Swartland and one from Worcester. Five of the Top 10 winners were from the 2018 vintage, 2019 (one), 2017 (three) and 2016 (one). The Top 10: Aan de Doorns Pinotage 2018, Anura Signature Pinotage 2017, Beyerskloof Diesel Pinotage 2017, Conradie Family Vineyards Pinotage 2019, Delheim Vera Cruz Pinotage 2016, Diemersdal The Journal Pinotage 2018, Durbanville Hills Collectors Reserve Pinotage 2017, Kaapzicht Pinotage 2018, Pulpit Rock’s Brink Family Vineyards Pinotage 2018, and Windmeul’s The Legend Collection Pinotage 2018. The museum – or in pinotage parlance, Icon Class – winners were Kanonkop Pinotage 2009, Neil Ellis Vineyard Selection Pinotage 2010 and Rijk’s Reserve Pinotage 2010.
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OLD AS THE HILLS Stellenbosch Hills marks a milestone in 2020: 75 years in business. The release of its most recent white wines, chenin blanc and sauvignon blanc, brings the Stellenbosch Hills white wine tally to four. They join the show stopping Sense of Place Anna Christina MCC 2018 and 1707 Reserve White 2019 as the wines to stock up on for summer. The grapes that produce Stellenbosch Hills’ wines are sourced from farms located in the world-famous wine-producing region known for the diversity of its rich agricultural soils and moderate, Mediterranean climate. The Stellenbosch Hills Chenin Blanc 2020 was handharvested in the Lynedoch area. In glass, the mediumbodied, balanced wine shows prominent fruit flavours of passion fruit, melon, green apple and litchi with a hint of lemon zest and good crisp acidity. The winemaking team recommend pairing it with dishes like spicy prawns, grilled fish, chicken à la king and pasta. The nose of the Stellenbosch Hills Sauvignon Blanc 2020 shows green fig, gooseberry and melon but it’s full-bodied and crisp with a lime zest acidity in the mouth, with hints of guava and asparagus. Also best served chilled, the wine is great on its own or with grilled fish and a salad trio of tomatoes, fresh basil and mozzarella. For more information about Stellenbosch Hills, visit www.stellenbosch-hills.co.za; call 021 881 3828/9; or email info@stellenbosch-hills.co.za. 8 w w w .t o p s a t s p a r. c o . z a
SPIKED WATER Seltzer doesn’t mean anything to South Africans – but to Americans it is soda water. Hard seltzer is a fast growing category of the beverage market abroad, basically soda water with a bit of booze. The folks who launched Frost Popsicles in summer ready G&T and other flavours, including the non-alcoholic form, have cottoned on to this burgeoning craze and now created canned, spiked sparkling water. Frost Sparkles is a ready-to-drink vodka-based beverage blended with purified sparkling water and infused with natural flavours, sweetened with fructose. Available in two flavour profiles – Mixed Berry, and Pineapple & Coconut – this new addition to the South African drinks market has a 5% alcohol content and is low-calorie (under 90 per 300ml can), gluten free and vegan-friendly, plus the 300ml slimline cans are 100% recyclable. These spiked sparkling waters – seltzers overseas – were developed by business partners Natasha Fagri and Jon-Marc De Carvalho. Frost Popsicles became an almost overnight hit with consumers when launched in 2016, and the entrepreneurial duo anticipate Frost Sparkles will do the same. Fagri said she and De Carvalho consistently track international food and beverage trends to see what is proving successful overseas and noticed how the spiked seltzer category in the United States was exploding. Preliminary estimates are that by 2021 it will be a $2.5 billion (R40 billion) market. With consumer research showing that almost half of the US alcohol consuming market enjoy a hard seltzer once a week, the potential is massive. “Spiked seltzer – also known as hard seltzer or hard sparkling water – is a relatively new phenomenon in the world of alcoholic beverages and completely unknown in South Africa. The rise of spiked seltzers in the US showed us there’s a gap in the market for consumers underserved by the current alcoholic beverage market. These drinks offer a refreshing low-alcohol alternative – flavourful, but also low-calorie and low-sugar, with no preservatives or artificial ingredients. The Frost Sparkles 300ml slimline cans also meet the growing consumer demand for convenience.” As with the popsicles, product development took place in De Carvalho’s kitchen. “The sweetness (which comes from fructose) in Frost Sparkles is very subtle and not overwhelming, plus we settled on a gentle carbonation so that the drink is not too fizzy. The cans have a two-year shelf life and we have kept the price point very competitive,” he said.
CRAFTED TO A PE RFE CT T EN . THE FINEST BOTANICALS WITH A BOLD SQUEEZE OF FRESH CITRUS, HANDCRAFTED INTO A FRAGRANT AND EXQUISITELY SMOOTH TASTE.
Not For Persons Under The Age Of 18.
STRIKING GOLD IN GERMANY BLUSH OF RUBIES Steenberg has named its rosé for a precious stone, the ruby – and it’s a real jewel of a wine, ideal for summer enjoyment. Released recently, the pale coral rosé is made from syrah (or shiraz) grapes and is packed with aromas of strawberry and raspberry sherbet. It’s dry and vivacious with lively acidity that keeps the palate clean and also wanting more. Refreshing with a mouthful of juicy watermelon, cherry and spiced stone fruit, this dry, fruit-forward rosé is bright and flirty, yet shows lovely depth that lingers long after the first sip. It’s perfect for picnics, light lunches, sundowners and all happy occasions in between. “Rosé is such a joyful wine,” said Steenberg Cellarmaster Elunda Basson. “It’s the ideal summer lunchtime alternative to heavier reds and is growing in popularity, especially in our warm climate” (It’s also part of the line-up of rosé wines CHEERS magazine tasted for this issue.)
CALITZDORP PINK There are no signs of the market’s enjoyment of pink wine slowing down any time soon. Happily for the wine industry which took such a knock during the pandemic lockdown, sales of rosé are still brisk. Calitzdorp producer De Krans is well known for its fortified port-style wines but in the past few years has started to broaden its offering, frequently using its Portuguese grape varieties. Equal to the boom of the variety in styles of chenin blanc, rosé also offers a large and delightful range when it comes to colour, grape variety, acidity and sugar levels. It is easy to imagine feeling like a kid in a candy store when faced with the rosé 10 w w w .t o p s a t s p a r. c o . z a
Mundus Vini is Germany’s biggest wine tasting competition and attracts thousands of entries every year. 2020 was somewhat challenging – as other competitions such as Decanter World Wine Awards, International Wine Challenge and the International Wine & Spirit Competition also found – because of the Covid-19 pandemic. Around 4 500 tasting samples were assessed by 120 socially distanced judges over the course of four days. “This year, our expert jury was impressed by the quality,” said tasting director Christian Wolf. “We are pleased that we can help to provide a worthy platform for the best wines in currently difficult times.” A total of 919 gold medals were awarded, 19 of which went to South African wines. Chardonnay did particularly well with KWV Cathedral Cellar Chardonnay 2019 the top performer, being singled out as best South African white while the KWV The Mentors Perold 2017 was its red equivalent. White wines which received gold medals were: Nederburg Chardonnay 2019, De Wetshof Bateleur Chardonnay 2018, Survivor Chardonnay 2019, False Bay Windswept Sauvignon Blanc 2020, La Motte Sauvignon Blanc 2020, Two Oceans Sauvignon Blanc 2020, Simonsig Sunbird Sauvignon Blanc 2020 and Waterval Chardonnay Colombard (DGB) 2020. The sole sweet wine which received gold was Perdeberg’s 2017 Dryland Collection Longevity natural sweet chenin blanc. Red wines awarded gold were: 2017 Laborie Signature Shiraz, 2017 Alto Rouge, 2018 Glen Carlou Grand Classique, 2016 Glenwood Grand Duc Syrah, 2017 Perdeberg Dryland Collection Resolve Pinotage, 2017 The Mentors Cabernet Franc (KWV) and both 2016 and 2017 Dr Charles Niehaus (KWV)
section of any grocer or liquor store – slightly overwhelmed, but keenly excited to try them all. Having moved from cabernet sauvignon to tinta barocca, De Krans Wines finally settled on pinotage three years ago and has not looked back. The ever-loyal pinotage grape is not only a wonderful representation of South African wine heritage, but the grape is well suited to rosé and elevates the style of wine to new heights when it comes to flavour profile. The De Krans Pinotage Rosé 2020 has a delicate, light pink colour with a refreshing, crisp acidity and fruit character of red fruit flavours on the palate. This wine is currently the fastest growing wine in the De Krans Wine portfolio and for good reason – since changing to pinotage, the wine has steadily been racking up multiple awards, which include winning Gold at the Gold Wine Awards in 2019, Double Gold at the Rosé Rocks 2019 competition and Double Gold at the 2019 Ultra Value Challenge.
ZANDVLIET’S TERROIR Robertson wine estate Zandvliet has a long and proud history. It was one of the first in the country to bottle shiraz, way ahead of the curve since shiraz has become hugely popular among producers and consumers since. Winemaker Jacques Cilliers said there is an echo of history and the influence of Nature’s constant changes at this property which sprawls alongside the Cogmans river with the Langeberg mountains looming behind. “Fortunately for us, our vines adore it and it shows in the wine,” he said of these limestone rich – calcareous – soils. These Klein Karoo soils mean the vines deliver firm acidity, concentrated flavours and trace minerality in Zandvliet’s wines. Much of the focus has been on red wine making over the years, with shiraz in particular. It’s why there are a number of options within the Zandvliet portfolio: shiraz, shiraz rosé, Hill of Enon and Kalkveld Shiraz. Chardonnay enjoys the limestone rich environment too. And it wouldn’t be the Karoo without a little muscat making up part of the farm’s plantings – although Zandvliet’s Muscat is a low-alcohol offering with just 7% alcohol by volume. It’s been just over a year since Zandvliet became part of the Van Loveren portfolio – and the venerable wine brand continues to add to its legion of enthusiastic supporters. Most recently, Zandvliet received Platinum for Hill of Enon Small Berry Pick 2018, Double Gold for Kalkveld 2016 and a Double Silver medal for the Zandvliet Shiraz 2016 at this year’s NWC/Top 100 SA Wines Challenge.
LEGACY AND MATURATION “Not all wines are meant to improve with age and most are produced to be market-ready once they’re bottled,” says winemaker Roelof Lotriet of Stellenbosch’s Delheim estate. “Delheim’s Old World heritage defines our more classic approach and the reason behind our balanced portfolio of well-made easy-drinking wines and those that will only get better with age.” With the latest release of new vintages, Delheim again highlights the value in crafting time-honoured wines. It’s a heritage begun by Papa Spatz Sperling nearly 80 years ago at this property on the slopes of Stellenbosch’s Simonsberg – and which continues with his son Victor and daughter Nora still
100 YEARS OF WINEMAKING Middelvlei is a wine farm right on the border of Stellenbosch suburbia – and it’s been home to winemaking for a century. Current custodians of the land are the Momberg family with brothers Ben and Tinnie having taken over the reins from their father “Stiljan” Momberg some time ago. In tribute to 100 years of winemaking, Middelvlei has released a limited release Momberg Pinotage 2018. This is the only vintage of this commemorative wine, which bears the family name on the label and its contents reflects the premium quality and excellence Middelvlei Wines has become known for over the years. The grapes for this wine were sourced from vineyards that were carefully pruned to
BRING THE BUBBLE Much of this issue of CHEERS magazine is given over to the praise of pink wine. Taking it up a notch is pink wine with bubbles ... Krone vintage Rosé Cuvee Brut is not to be taken lightly since it is a wine which is crafted over many seasons, like most Cap Classiques which enjoy months and months in the bottle. Spring and summer are the best time of year to enjoy this vivacious yet elegant sparkling wine. The salmon pink bubbly is a blend of pinot noir (87%) and chardonnay, both handpicked in the cool of the night, something pioneered by this Tulbagh winery. Only the first 500 litres of each ton of grapes pressed is used in its making. 12 w w w .t o p s a t s p a r. c o . z a
actively involved in the day-to-day running of the estate. For wine lovers looking to replenish stocks after the damage done by the lockdown, they might consider a trio of Delheim’s new vintage releases. Two of them – the Vera Cruz Pinotage 2017 and Edelspatz 2019 dessert wine were both rated 95/100 by British wine critic Tim Atkin in his South Africa Special Report. (The 2016 Vera Cruz Pinotage was one of the Absa Top 10 laureates for 2020.) Rounding out the trio is the 2019 Chardonnay Sur Lie which will mature well, like the other two. For more information, visit www.delheim.com or contact Delheim on info@delheim.com or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.
ensure a low yield and concentrated fruit and picked early morning. 80% New oak barrels were used in the maturation process, of which 70% was American oak and the balance French oak. In order to preserve the fruit, barrels with a light toast level was used. The wine was kept in these barrels for 12 months before bottling, and then bottle aged for a further 18 months before being released. Winemaker Tinnie promises beautiful balance of fruit and oak as well as textured mouthfeel on the wine. Flavours of mulberries, raspberries and creamy vanilla are backed by a velvety smooth finish. In his opinion, pinotage is such a versatile varietal and for him there is little doubt that this crowd pleaser matches a variety of dishes. His suggestions include spareribs, a juicy pepper steak, rich game fish, venison, lamb dishes and Osso Bucco.
Also setting it apart is that once sealed for its second fermentation in the bottle, each bottle is riddled by hand – a nod to the Champagne tradition of gently shaking the dead yeast cells into the neck. This is done in traditional wooden pupitres in the cool underground cellars. Tasting notes are as follows: “A floral bouquet of rosewater meets the sweet-sour-salty scent of coastal sour figs. Fresh red fruits—pomegranates, cranberries—take centre stage on the full, soft palate, unfolding into candied orange and whitefleshed nectarine. The complexity of the 2018 vintage is on show here; the drought resulted in smaller harvests that culminated in base wines with pure fruit expressions. “There’s a fragility and elegance to the pinot noir. The vivid acidity is cushioned in a fine, creamy mousse, finishing with lingering notes of toasted hazelnuts.”
WINE |
ROSÉ
THE POPULARITY
OF PINK
WHY ROSÉ WINE IS ON EVERYONE’S LIPS IS A QUESTION WHICH FORMER YOUNG WINE WRITER OF THE YEAR, TSHEPANG MOLISANA WANTED ANSWERED. HERE IS WHAT SHE FOUND IN HER RESEARCH.
A
ccording to Nielsen, in 2018, sales of rosé grew by an astounding 40%. Although the rosé wine category is rising in popularity, pink wine has existed for centuries. In ancient Greece, diluted wine was perceived as civilised. These wines were generally field blends of crushed red and white grapes. According to Guild Somm, in the sixth century BCE, vines were brought from Greece to an area that is now known as Marseille, in the south of France. Later, when the Romans arrived in Provence, word of the pink wine in Massalia or Marseille had already reached them and travelled through their Mediterranean trade-routes. Over time, in regions like Provence, the maceration method has become popular in the production of rosé. The method of blending red and white wine to make rosé is popular in the production of celebrated Champagnes, such as Champagne Lanson, which produced one of the world’s first rosé champagnes. The saignée or “bled” method is popular in Napa. In 1869, the first white Zinfandel wine was made at El Pinal Winery in Lodi, California. This was considered the genesis of pink wine in the United States. However, this pink wine made from 14 w w w .t o p s a t s p a r. c o . z a
red grapes caused more of a stir than a splash. It was not until the 21st Century that Americans truly began to embrace the popularity of pink wine. In 2014, business publications reported on “The Great Hamptons Rosé Shortage of 2014”. Called a “bull-market crisis” by CNBC, the horror of a lessrosy Labour Day holiday in the Hamptons caused panic. The market revealed how perfectly
From Long Island to South Africa, the Provençal-style wine romanced Rosé-drinkers – male and female. Leading examples of local brands which have heartily embraced this style include Laborie of Paarl and Holden Manz of Franschhoek. Holden Manz proprietor, Gerard Holden described the pleasure of enjoying their Provençal-rosé while basking in the green hills
Rosé owes its popularity to the sparkling wine category. Through the introduction of Brut rosés, the market has become increasingly comfortable with dry – non-sparkling – rosé. Long Island’s beaches paired with pink wine – a fact that many sommeliers had undermined, to their detriment. The Brosé-rosé culture in the Hamptons has crossed the ocean to South Africa. South African brand, Spider Pig Wines is responsible for the onion-peelcoloured “Bro/Zay rosé”. While the label is playful, the rosé is serious. A blend comprised of 60% Colombar and 40% Cinsault in 2018, the classic Provençal-style dry wine celebrates “bromance, lady bromance or even no-mance.”
of Provence. The Franschhoek property created a subsequent Provençal dry blend, named Hiro rosé after the proprietor’s daughter. The 2019 Hiro blend comprised 77% Grenache grapes and 23% Cinsault. Red grapes, Grenache and Cinsault are just two of the many red grapes used in the production of rosé wine worldwide. (Others include Shiraz, Pinot Noir, Cabernet Sauvignon, Merlot and locally, Pinotage.) According to the AAWE Journal of Wine Economics, worldwide, red varieties are often
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WINE |
ROSÉ
mentioned on wine labels for their role in rosé. While white Zinfandel is responsible for 40% of the world’s rosé, red grapes comprise 46%. Other grapes are responsible for the remainder. Bodibe Sebolai, the Chief Wine Lover at African Culinary Library and founder of Bodibe Wines co-signs the Provençal style of Rosé wine. He says, “They are usually light, crisp and refreshing on the palate, classic vin de soif.” Besides the Provençal style, Bodie says, “Rosé owes its popularity to the sparkling wine category. Through the introduction of Brut rosés, the market has become increasingly comfortable with dry – non-sparkling – rosé. Added to that, winemakers are becoming comfortable with making refreshing wines. This is further spurred on by price-point. It is a great alternative to Sauvignon Blanc and unwooded Chardonnay. In addition, nothing complements a South African Valentine’s or spring day better than rosé. The colour of the wine is simply elegant, vibrant and inviting.” “In 2006, I decided to try rosé and never looked back,” Bodibe says. “From a spring picnic, to a braai, or pairing rosé with smoked salmon or trout bruschetta or a light chicken curry, rosé has proven to be quite versatile when it comes to pairings. It is a party on the palate.” Wine writer, educator, trainer and mentor, Ingrid Graham agrees with Bodibe’s sentiment. The founder of Wine Intelligence and The Graham Online Academy, Ingrid says, “I find that rosé wine is a good choice to serve throughout the meal. I serve it with a dill dip starter, it is delicious with Thaistyle stir-fry noodles. And, of course, I sip it on its own – just to make sure that it will pair well with whatever dish I’m serving. “When teaching people about how rosé wine is made, I love to relay the story told by Günter Brözel, iconic cellar 16 w w w .t o p s a t s p a r. c o . z a
master at Nederburg, when I worked there many years ago. He described his rosé wine as romantic and said: ‘She is a shy wine. The colour comes about because there has been a short flirtation of the skins with the must – just a brief interlude. And then she is removed, leaving just the slightest blush.’ “It is not surprising that more people are drinking pink,” Ingrid says. “Pink bubbly puts a sparkle into the dullest day and looks so elegant. Some of my favourites are Pierre Jourdan Belle Rosé and the Kleine Zalze Brut Rosé.” Itumeleng “Tumi” Akinsola, wine concierge, distributor and founder of Isivini, hosted an annual Rosé Garden event in December 2019. She says, “It turned out to be a rosé in the rain splendour.” Alongside the change in diets towards lighter, leaner, vegetarian meals, Tumi attributes influencer branding as among the reasons for the rising popularity of this style of wine. She says, “Almost all the Côtes de Provence wines made along France’s Mediterranean fringe are rosés. For millennials, the pale-pink hue is considered highly Instagrammable. The fashion has come from Saint-Tropez, as well as seeing celebrities like Kyle Minogue, Sting, John Legend and others drinking and investing in popular rosés. At the height of their relationship, Brad Pitt and Angelina Jolie bought Chateau Miraval in Côtes de Provence.” While Tumi could substitute rosé for a cup of coffee in the morning or enjoy it with a variety of dishes, she finds the Provençal-style to be the most versatile. Tumi imparts: “Nothing says rosé for me like a Provençalstyle rosé. It is like the staple piece of clothing one should have in the wardrobe – a crisp white shirt. You can dress it up or down with gastronomic fine-dining or pair it with a juicy burger and fries. It’s an alloccasion wine.”
Saignée: Pronounced ‘sun-yay’ is a winemaking technique and essentially involves drawing off the juice of red grapes after a few hours of contact with the skins, before fermentation starts properly. It has two benefits, the first being a greater ratio of juice to skins for deeper colour on the resulting red wine, and secondly, a light pink or coral coloured grape juice which can be fermented to become rosé wine.
TA S T I N G |
ROSÉ
PINK WINE USED TO BE SEEN AS QUITE NAFF – OR UNCOOL. QUITE THE OPPOSITE NOWADAYS. WITH LOCAL AND INTERNATIONAL SALES CONTINUING AN UPWARD TRAJECTORY, IT’S ROSÉ ALL THE WAY, BABY! Tasting Panel: Dr Winnie Bowman CWM, Guy McDonald, Clifford Roberts, Sam Robertson, Fiona McDonald
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“I
’m a little embarrassed,” said Magic 828 radio presenter Guy McDonald at the end of the tasting. “I used to mock my neighbour, a German chap, for drinking rosé ... I think I owe him an apology!” That off-the-cuff remark pretty much summed up most people’s thoughts (prejudice?) about pink wine. Times have changed and with them, both the quality and diversity of rosé wines ... and so should all our attitudes towards what has become a really good category. Gone are the days when the shelf of TOPS at SPAR had rosé which were deep pink in colour and sweet. A few examples still exist but as a general rule most wine producers tend towards making their rosé lighter in colour and dry, very often bone dry. The thinking being that these are meant to be enjoyed with food so they should be light, bright, tangy with acidity and crisply refreshing. On that point, the last wine in the line-up has really thrown down a marker. It’s from Pink Valley, a winery in Stellenbosch which is still new, having only opened its restaurant and cellar doors to the drinking public last year. It’s French owned (by the Oddo family) and they make just one wine – a serious rosé. Winemaker Schalk-Willem Joubert says the concept is to offer a quality, premium product that is classic and elegant while maintaining rosé’s image as a fashionable, lifestyle wine. (An interesting aside is that the label image is from one of South African artist Walter Batiss’ work – and there are four separate colour variations. Attention to fine detail deserves respect.) The fact that it’s a blend of Grenache, Cinsault, Syrah and Sangiovese automatically sets it apart. But that’s something which was true of all the wines in the tasting. None of them were humdrum or everyday. It was obvious that all had some thought put into their winemaking – both in terms of the grapes chosen and the techniques. DeMorgenzon, for example, is a very smart selection of seven different grapes, both white and red. (If any wine geeks are interested they are Grenache Noir, Mourvèdre, Syrah, Grenache Blanc, Roussanne, Viognier and even Durif.) Waterkloof’s Circumstance Cape Coral is made from Mourvèdre, a very popular grape in Spain and Portugal because it handles hot conditions well. Waterkloof is a biodynamic operation so everything is kept as natural as possible – even down to using Percheron horses to disc between the vineyard rows rather than tractors! It was fermented spontaneously (code for “not inoculated with yeast from a packet”) and spent five months on the lees in old wooden vats. The False Bay Whole Bunch Cinsault Mourvèdre is also in the Waterkloof stable – but it’s made from bought-in grapes. As cellarmaster Nadia Langenegger says, this wine is no afterthought or just cobbled together from leftover red or white wine. It’s a serious wine which just happens to be pink ... The vineyards are low yielding in the Coastal Region and then given serious treatment: basket pressing and made with intent. Spier’s blend of Chardonnay and Pinot Noir is a nod to classic Champagne because those are the grapes used traditionally. Diemersdal’s wine speaks strongly of its maker’s passion for Sauvignon Blanc, literally having a splash (7%) of Cabernet Sauvignon blended in to make it pink. NOV/DEC 2020
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TA S T I N G |
ROSÉ
: Average price – R85 SPIER CHARDONNAY PINOT NOIR ROSÉ 2020 “Spicy with squashed berries,” said Clifford while Guy was reminded of fallen orchard fruits. Strawberry, pear and raspberry flavour with good acidity. Fun but not frivolous, it’ll be a good food companion.
JORDAN CHAMELEON ROSÉ 2020 Rose petal perfume, touch of sweet candyfloss, said both Winnie and Guy. Juicy berry flavour in the mouth; light and refreshing with a good tanginess was Fiona’s opinion.
DIEMERSDAL SAUVIGNON ROSÉ 2020 “No mistaking the Sauvignon in this,” said Fiona. Distinctive grapefruit and lemon zest while Guy and Clifford picked up fynbos and asparagus. The mouth was delightfully succulent, fresh and vibrant. “One of the most distinctive wines in the line-up,” said Clifford.
KWV ROODEBERG ROSÉ 2020 The colour of this received enthusiastic comments. Delicate soft berried nose which translated onto the palate. Juicy and succulent with lots of red fruit – and a touch of nectarine too. Very appealing and the length of flavour was noted by Clifford and Winnie.
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STEENBERG RUBY ROSÉ 2020 “Cranberry and powdery red fruit, also with a touch of fynbos on both the nose and palate”, Winnie commented. Clifford noted that it was less full-bodied than some of the others, and slightly drier. “I’d drink a lot of this because of that dryness,” he said.
FALSE BAY WHOLE BUNCH CINSAULT MOURVÈDRE ROSÉ 2020 This wine really stood out because of its cheerfulness and fun bright berry exuberance – but that was balanced by a genuine mouth feel and texture. “And a sprinkling of spice over those berries,” said Winnie. “I get a faint salinity or seaweed note,” said Clifford. Sam echoed his appreciation for the savoury nature of the wine. Fiona liked the leesy breadth and fullness.
: Average price – R112
CREATION ROSÉ 2020 “A complex wine,” Clifford said. Understated and elegant. Floral perfume with stone fruit and nectarine offering bright acidity with fresh vibrancy. Plum and quince flavours too. “Strawberries and cream!” said Guy.
MULDERBOSCH CABERNET SAUVIGNON ROSÉ 2020 “Spicy with candyfloss and sherbet notes on the nose and palate,” Guy found. Succulent with the cassis and black berry notes typical of Cabernet Sauvignon. Light but savoury.
L’AVENIR ROSÉ DE PINOTAGE 2020 That abundant berry compote, blue berry and raspberry brightness come through aromatically as well as on the palate. Juicy but with good concentration, body and length. Very flavourful and approachable too.
PINK VALLEY ROSÉ 2019 Fiona found a chalky minerality to this wine. Drier than many of the others in the line-up as well as less obviously fruity. But it has a good length of flavour in that it lingers with a gentle plum note.
WATERKLOOF CAPE CORAL MOURVÈDRE ROSÉ 2020 Subtle coral colour. Fiona noted rhubarb, black cherry and spice aromas while the palate was notably serious with those fruits replicated. Gently ripe but with good acidity and freshness. Winnie loved the structure while Guy found it almost bold but appealing.
DEMORGENZON GARDEN VINEYARD ROSÉ 2019 Another complex and serious example, the panel found. Gentle cranberry, plum and even a hint of earthiness. Touch of fynbos, said Winnie. Palate was structured, with body and concentration, but lovely acidity balancing the berry fruit flavours. Powering on even though it’s a year older than all other wines in the line-up, bar the Pink Valley.
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BOOZE NEWS NEW LIVERY FOR THE GLENLIVET
Scotland’s first single malt whisky, The Glenlivet, has undergone a visual makeover, a bit of a nip and tuck to modernise its look. Whisky lovers need not fear that the changes are anything other than visual – the carefully crafted Scottish spirit remains as unsullied and elegant as ever. It’s why the hashtag #newlooksameoriginaltaste was adopted to accompany the campaign exposing the packaging upgrade to its consuming public. And it’s not just a matter of labels and packaging, the bottle itself has been upgraded. The most obvious departure has been in the case of the 12 year old single malt which used to be contained in a dark green bottle. That is no longer the case since the 12 is now in a clear bottle, as is the Founder’s Reserve, 15 year old and 18 year old. With a history for innovation stretching all the way back to the 1700s, the times of illicit stills and smuggling through to its trendsetting role in going legal in the 1820s, The Glenlivet continues to forge a unique path. It remains the Scotch whisky which newcomers to the joys of single malts are keen to experience. And to loyal fans, it remains steadfast and true – even though it may look a little different.
THREE SHIPS SALLYING FORTH
South Africa’s premium whisky brand, Three Ships, continues to go from strength to strength with Master Distiller Andy Watts releasing the fifth limited edition Master’s Collection in October. The whisky is an 11 year old spirit with a special cask finish which is available in extremely limited quantities. If previous experience of Three Ships’ special releases is anything to go by, if enthusiasts don’t snap up a bottle soon, they’ll miss out. An exclusive online sale of 400 bottles took place at the Norval Foundation art gallery at Steenberg in Cape Town on October 20. With those bottles snapped up online it meant 2 594 were left for retail – just in time for the festive season shopping for loved ones. “We first matured the whisky for eight years in American oak barrels, before finishing it in seasoned shiraz oak casks for three years,” Watts explained to his online audience. He said the goal was to achieve a “finely blended single malt with an exceptional cask finish, in the grand tradition of the Master’s Collection range.” With this shiraz cask finish following the well received pinotage cask finish of 2017, a 15 year matured whisky, Watts said this new release “is a fine example of how South African whisky ingenuity is revolutionizing the whisky category”. Furthermore Watts paid tribute to his entire team: “It celebrates the tenacity of the dedicated team at the James Sedgwick Distillery in Wellington, where this premium whisky range is produced,” he said. (Three Ships Whisky supports responsible drinking. Alcohol not for sale to persons under the age of 18 years.)
DREAMY CREAMS
It’s been a decade since Four Cousins launched its cream liqueurs – so the boys from the Breede River valley decided to do a product upgrade, to freshen up the look of the Four Cousins Strawberry Fields and Marula Dream. The latest packaging tweaks see the return of the brand’s signature candy-stripes and make the creams unmistakably Four Cousins. Four Cousins Strawberry Fields is a rich and elegant cream liqueur packed with summer strawberries and fresh cream. The taste of Four Cousins Marula Dream is proudly African and captures flavours of fruit from the indigenous African Marula tree. The liqueur is blended to perfection using the finest natural ingredients, captivating the exotic essence of Africa. The four Retief cousins joined forces in the mid1990’s. After completing their studies, they each joined the family farm, Van Loveren, and today are the driving force behind the company known for its diverse portfolio of wines, whiskies and, of course, liqueurs too. 24 w w w .t o p s a t s p a r. c o . z a
NEW DRAWL FOR JACK DANIEL’S
News out of Lynchburg, Tennessee is that seasoned whiskey maker Chris Fletcher (left) is to step into the boots occupied by Master Distiller Jeff Arnett for 22 years. Arnett announced in September that he was hanging up his spurs after having guided the making of Jack Daniel’s since 2008. Now responsible for the overall standard of Jack Daniel’s Tennessee whiskey from grain to glass, Fletcher, 39, has been well prepared for the job, having served as assistant Master Distiller for six years. Not only will Fletcher travel the world representing the respected whiskey brand, he will be responsible for innovation as well as heading up the distillery’s new training programme, crucial for the seamless transition of mentorship of the next generation of distillers. Born and raised in Lynchburg, and now carrying on a family tradition, Fletcher is the grandson of former Master Distiller Frank Bobo, who served in the role from 1966 until his retirement in 1989. His first job was as a distillery tour guide in 2001, during his vacations while still a college student. “It’s an honour to be named Master Distiller here at Jack Daniel’s and join a line of folks who’ve made the best whiskey in the world,” Fletcher said. “Over the last 17 years, I’ve been able to learn and work alongside so many talented whiskey makers, and I am very grateful for the mentors I’ve had, including Jeff Arnett who taught me so much. Our distillery and team here in Lynchburg are the best in the business, and I cannot wait to continue to work with them crafting the world’s favourite Tennessee Whiskey.”
SINGLE CASK GRAIN WHISKY
Boplaas is a family operation located in Calitzdorp in the Klein Karoo. Over the past two decades it has built a reputation for making some of the country’s finest fortified port-style wines with patriarch Carel Nel responsible for ratcheting up the quality every year. But a few years ago, as the next generation completed their studies and joined the business, Boplaas diversified, adding spirits to the mix. It’s latest release is a limited edition eight year old single cask grain whisky, which Carel’s son Daniel said is a dream come true. “Watching the development of the whisky year on year was agonising, but finally it’s here,” he said. Distilled from South African yellow maize, the spirit spent five years in second and third-fill bourbon barrels, followed by three years in barrels that formerly held Boplaas Cape Tawny Reserve Port. Each sojourn imparted unique character to the spirit, rounding it off to perfection. The whisky was then bottled at cask strength of 58% alcohol and in its most natural form – unfiltered and unfined. Just 300 bottles of this fine spirit have been produced. Each bottle is numbered and bears the signature of sixth generation distiller Daniel Nel. The Boplaas 8 Year Old Single Cask Grain Whisky is the colour of dark mahogany and resembles an old Cognac. Nel said the palate is full-bodied, showing matured oak, raisin and tawny port with hints of vanilla and caramel. The whisky is rich and intense with a lingering finish of dried fruits and warm winter spices. For more information, email admin@boplaas.co.za or call 044 213 3326.
WHEELY GREAT GIFT IDEA
Local Stellenbosch spirit producer, Distillery Road Gin and tonic manufacturer Barker & Quin have joined forces to offer customers the perfect gift pack for summer. The limited-edition gift pack includes a bottle of the popular Distillery Road Gin, eight different Barker and Quin tonic blends and something which is bound to appeal to lovers of gin and tonic: a garnish wheel with suggestions for each tonic! Distillery Road Gin is the third locally produced gin from the awardwinning Autograph Distillery stable. The popular gin draws inspiration from the history of its location at 13 Distillery Road in Bosman’s Crossing, Stellenbosch. Like the other gins in the Autograph range, Distillery Road’s story is unpacked in a highly captivating manner on its label, brilliantly designed to capture the history of Bosman’s Crossing and its surroundings. Premium tonic, Barker & Quin is made from select natural ingredients, including quinine, blended with mountain spring water. Their citrus flavours and spices are created from distilled essences, and their quinine harvested from the bark of chinchona trees in the Democratic Republic of Congo. No artificial sweeteners, colourants and flavourants are used whatsoever. For more info on Distillery Road follow them on Instagram: @distilleryroadgin or Facebook: Distillery Road Gin or visit https://distilleryroadgin.com/ NOV/DEC 2020
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APERITIVO |
BITTER
– BUT NOT TWISTED! LEARN FROM THE ITALIANS AND TAKE YOUR COCKTAIL GAME TO THE NEXT LEVEL, WRITES CLIFFORD ROBERTS.
W
e dropped to Level 1 as aperitif season begins. Coincidence? Can’t be. Two names that’ll hit the strip in Camps Bay, Melville or Durban’s Florida road are George and Amal. Maybe. But we’re talking about Campari and Aperol here, so it might be an idea to keep this as a handy guide to conversation fillers we’ve compiled about the superstar duo. START WITH THE COCKTAILS Campari and Aperol are consumed mostly as aperitifs and in cocktails. You might try ordering one in the original Latin – apertitiuvum meaning “opener”, from whence the modern word hails, but good luck. Still, they’re regarded as appetite stimulators so they’re pre-dinner tipples. Aperol is the quintessential ingredient for the Venetian Spritz, or Spritz Veneziano if you prefer. The main component is Prosecco, that bubbly Italian sparkling wine, closely followed by the orange wonder fluid and a splash of soda – over rocks of ice. As its time on the world stage goes, the drink is relatively young, but its history is less so. Adding water to drinks in this part of Europe is believed to have arisen while Northern Italy was under the German Habsburg monarchy. Newcomers unaccustomed to Venetian alcohol would request a spritzen to lighten things up. Co-authors Talia Baiocchi and Leslie Pariseau give an alternative take in Spritz: Italy’s most iconic Aperitivo Cocktail and allude to the Italian word sprezzatura. It doesn’t have an English translation but is used colloquially. “It’s often tossed around in menswear publications in reference to details of rakish sophistication ,” they say.
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“Although spritz and sprezzatura are not officially related, it’s this ‘I-woke-up-like-this’ mix of beauty and ease that perhaps best describes the drink.” Now, the older Campari has a bigger playbook of history and cocktail expression. Of course, there’s the Negroni (equal parts Campari, vermouth and gin), which if it wasn’t famous enough ramped up in April this year thanks to Stanley Tucci mixing one for his spouse over Instagram. There’s also the Boulevardier (Campari, vermouth and rye whisky), and the Americano (Campari, vermouth and soda), which was apparently the very first cocktail mentioned in James Bond novels.
“Do you want this Felicity?” Stanley Tucci (Of Devil Wears Prada, Julie & Julia and Hunger Games fame) became a social media sensation by displaying his mixology skills during lockdown, setting a trend on both Twitter and Instagram with his Negroni cocktail.
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APERITIVO |
GET THE HISTORY RIGHT Campari was created in 1860 by Gaspare Campari in Novara, Italy, and initially named Bitter all’Uso d’Holanda. (Imagine ordering that in a noisy bar.) To punt his drink, Gaspare opened a Caffé a few years later. It became so popular that soon a production plant was required, and this came in 1904, located in Sesto San Giovanni near Milan. But Campari took its first real leap when Gaspare’s son, Davide, arrived to head up Campari’s export division. He also opened Milan’s famous Camparino bar. Class had long been run of the mill here at the world’s fashion capital. As such, the Camparino was (and still is) a marvel of the Art Nouveau style. There was even a system pumping soda from the cellar; it was the place to be, from inception. But art has always been part of the brand’s identity and many works are now collectors’ items. The bar is located a few metres from the entrance to the grand Duomo cathedral, which on Easter Sunday in pandemic lockdown hosted Andrea Bocelli via a YouTube live broadcast, the largest classical concert in the world – and zero audience!
Class had long been run of the mill here at the world’s fashion capital. As such, the Camparino was (and still is) a marvel of the Art Nouveau style. There was even a system pumping soda from the cellar; it was the place to be, from inception. Nowadays, Aperol can also be enjoyed here (at the bar, not the cathedral), since the brand was acquired by Campari in the early 2000s. It was born in 1919 and was the work of the Barbieri brothers Luigi and Silvio. They first presented their new drink at a fair not in Venice, which has essentially become Ground Zero for the famous cocktail, but rather in Padua, a town some 40km west of the city. (And if anyone recalls the interminable English literature of schooldays, Padua was the beloved of the bard – with Shakespeare not only making frequent references to Padua but even locating The Taming of the Shrew in this fair city. (Or was it Verona that was the fair city?) With the winds of Campari at its back, it rapidly grew to become an ambassador of Italian and particularly, Venetian, style. THE INGREDIENTS Like Coca-Cola, the recipes of how one might mix one’s own Campari or Aperollike beverage are a closely guarded secret. 28 w w w .t o p s a t s p a r. c o . z a
Perhaps even more closely guarded when powerful Italians get involved. First off, Aperol is lighter in alcohol – just 11%. Both drinks involve infusions of herbs and fruit – ingredients that initially found their way into the drinks for medicinal intentions around the 16th century. For Campari, Wikipedia mentions chinotto and cascarilla; for Aperol, “gentian, rhubarb, and cinchona, among other ingredients” – but who knows, right? What we do know is that the former’s trademark colour was originally provided by crushed insects. Interesting though is why our penchant for these bitter drinks? Yes, they’re Italian, but … hang on. A research paper encountered while reading the 2019 edition of Human Molecular Genetics cover to cover, weighed up bitter and sweet beverage consumption. They reckon bitter drinks are popular because of their “psychoactive components”. “That is, people like the way coffee and alcohol make them feel,” the people wearing glasses and lab coats stated. No mention of the cool factor. Still, it’s everything you want in the perfect pre-dinner drink: bitterness gets your juices flowing. Or as another paper in the international journal of complementary and alternative medicine puts it: “… improvements of wellbeing after ingesting bitters are due to reflex physiological responses elicited by oral receptors”. MAKE IT ABOUT THE MOVIES Like Ferrari, Gucci, Versace, Dolce & Gabanna and a myriad others, both brands epitomise Italian style. It’s like that legendary movie that absolutely nails it. (No, not the one with Brando, Pacino and the extended family – but good guess!) In January this year, the return to cinemas of La Dolce Vita in restored format celebrated the centenary of Frederico Fellini. The filmmaker died in 1993, but this movie, in particular, continues to echo that indefatigable Italian magic. The story recounts the experiences of the dashing Marcello Rubini, a journalist writing for gossip magazines on a week-long experience of “the sweet life” of Rome. Ah, the halcyon days of travel. Getting back to Campari, it’s worth taking a look at its Red Diaries. The series of extended advertisementscum-short films is available online and includes the likes of Clive Owen. Now there’s a name that’ll get any cocktail conversation going.
PERFECT SERVE
SPRITZ ALL SUMMER LONG
IT TAKES A WHILE FOR TRENDS TO CATCH ON IN SOUTH AFRICA. GENERALLY, A FAD WILL BEGIN IN EUROPE AND SLOWLY TRICKLE ITS WAY SOUTHWARDS, CARRIED ON THE WINGS OF TOURISM AND VISITORS. THE APEROL SPRITZ IS ONE SUCH COCKTAIL FIONA MCDONALD REPORTS.
I
t’s one of those drinks or cocktails that has an impact. A waitron with a tray of neon orange balloon glasses tinkling with ice is guaranteed to have heads swivelling when carried through a restaurant or bar, regardless of how socially distant the patrons are. Aperol spritz has been a thing in Italy for more than a century but its modern renaissance happened after the Campari Group acquired the Aperol brand in 2003 and threw some serious marketing muscle behind it. (Sales figures have quadrupled since the takeover and these are expected to rise even further as the world catches on, South Africans among them.) Wikipedia reports that the spritz part stretches as far back as the 1800s when Austro-German visitors to the Veneto in Italy asked for their wines to be watered down a tad, not being used to the alcohol levels the locals made. This spray – spritzen in German – made their drinks lighter and more palatable. So the original spritz would have been a white or red wine with either fresh or sparkling water. Aperol, which takes its name from the Italian for aperitivo – or a little pre-dinner drink – was created in 1919,
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in Padua by the Barbieri brothers. The Aperol Spritz only really caught on after World War II as an alternative to the more standard white wine spritzer. In the CHEERS January/February 2020 issue Clifford Roberts reported that local bartenders had returned to SA after attending a Berlin conference. Based on the Berlin visit, the feedback was that the demand for lower alcohol cocktails would rise, along with more curiosity for vermouth cocktails; “and a return to that great tradition that Italians call apertivo hour, otherwise known as sundowners. Bring on summer!” Roberts wrote. In CHEERS’ Italian issue (No. 29 – March/April 2017) Daisy Knowles delved into aperitivo. “Aperitifs, or aperitivo in Italian, are served prior to a meal, whilst digestifs (digestivo) appear on the table after the meal. The purpose of an aperitif is to whet and stimulate the appetite. It has its core in the Latin word aperire, meaning ‘to open’ with the idea being that this drink opens up the culinary senses of what is to come. As such, it is generally light in style and alcohol content, and usually dry (sugar is known to limit the appetite). An aperitif can be as unassuming as
a glass of still or sparkling wine, but Italians often tend towards something a little more aromatic, such as Vermouth, Campari or Aperol. “Usually served as an aperitif, Campari owns a dramatic red colour and is made from a secret infusion of herbs, fruits and plant extracts. It is distinctly bitter in flavour and, as such, it is often mixed with sparkling water, orange juice or white wine. It was born to Gaspar Campari in 1860 who concocted it in Turin. Aperol (made and distributed by Campari) is similar to Campari but less bitter and tends towards bright orange in colour, and with a low alcohol content. Its recipe remains closely guarded but is unchanging in its ingredients of sweet and bitter oranges, gentian, rhubarb and cinchona (a type of tree bark), roots and herbs.” (Cinchona is also used in tonic water – it’s the bittering agent also known as quinine.) So, the precise recipe of what Aperol actually is remains a secret but the recipe for the Aperol Spritz is free to anyone who’d like to try it. The general rule of thumb for any spritz is three parts bubbly or fizzy wine to two parts spirit or liqueur and then a splash of sparkling water or soda to top it off.
APEROL SPRITZ INGREDIENTS
75 ml Prosecco (or a modest South African sparkling wine – not Méthode Cap Classique!) 60 ml Aperol 15 ml soda water Large balloon wine glasses Ice Orange slices METHOD
Pour the Aperol into the glass. Next, pour the Prosecco or sparkling wine into the glass. Add the soda water to taste. Finally add the ice cubes and orange slice garnish to fill the glass. Tip to ramp up the flavour – Peel a 10cm strip of orange zest, twist and run it around the inside of the glass before pouring any of the ingredients into it. The essential oils in the skin will add extra zingy citrus flavour to the drink. Don’t be tempted to put ice in the glass first – and then pour on the Prosecco or sparkling wine. The gas in the bubbly will be lost when it hits the ice and the spritz will be pretty flat as a result! So ice after the drink is mixed. Final tip is to keep all the ingredients well chilled, even the Aperol. Firstly, your drink will stay colder longer and thus won’t become watered down. And as they mix and mingle and warm slightly in the glass they will release more aromatics and flavours.
APEROL ALTERNATIVES: GALLIANO L’APERITIVO Swop out the Aperol for Galliano l’aperitivo, which contains a mix of 30 botanicals. Once mixed with the sparkling wine and soda, the notes of grapefruit, herbs, cherries and even bergamot will become obvious. It’s also suggested to garnish this drink with a slice of lime and sprig of mint. CAMPARI SPRITZ This is a straight swop out of Campari for Aperol and the recipe remains the same. SPICED UP SPRITZ Substitute Campari for the Aperol, retain the Prosecco but match it with the same amount of strong ginger beer and a peel of fresh ginger. Retain the orange slice garnish.
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These are the cocktails you want to be drinking under the summer sun.
The Essentials • 60ml white rum • 2 tsp caster sugar • 2 lime wedges • 1 mint sprig • 1 dash of soda water Preparation 1. Place lime, sugar and mint in a shaker. Mash with a muddler or a wooden spoon. Add rum and soda water and stir to combine. 2. Serve the mojito over ice and garnish with a sprig of mint.
Not For Persons Under The Age Of 18.
The Essentials • 100ml cranberry juice • 50ml grapefruit juice • 50ml vodka • Ice • Thin slice of lime
The Essentials • 50ml gin • 50ml ginger ale • 12ml lemon juice • 12ml sugar syrup • Mint to garnish
Preparation 1. Half-fill a tall glass with ice, then pour in the vodka, cranberry juice and grapefruit juice.
Preparation 1. Fill a julep cup or tall cocktail glass with ice.
2. Stir gently until the outside of the glass feels cold, then garnish with the lime slice.
3. Stir and top up with ginger ale.
2. Add the gin, syrup and lemon juice.
TBWA\ Hunt \ Lascaris \ Durban\88110
4. Garnish with mint.
For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.
Not For Persons Under The Age Of 18.
S E AS O N A L D R I N KS |
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SIPPIN’ ON
SUMMER
WARM, BALMY WEATHER CALLS FOR COOLING COCKTAILS. LEAH VAN DEVENTER TAKES A LOOK AT SOME OF THE PLANET’S BEST LOVED SUMMER QUENCHERS, AND HOW THEY’RE CONSUMED.
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erhaps because their summers are so short and notoriously prone to intermittent rain showers, the Brits like to make the most of whatever brief warmth and sunshine is available. Clouds clear allowing sun to stream down and all of London’s parks – Hyde, Green, Regents – are dotted with canvas deck chairs. It’s the season of getting dressed up for the races, visiting Wimbledon for tennis, strawberries and cream, not necessarily in that order, for enjoying the thwack of willow cricket bats on balls while chaps in white stand around idly on the green swards while more don flannels, straw boaters and striped blazers to enjoy the rowing regatta at Henley. It’s all quintessentially British!
And three things can be guaranteed – actually four ... firstly, it will rain, second, third and fourthly hands will clutch either a beer, glass of Champagne, Prosecco or a Pimm’s. And the Pimm’s tale is a story in itself. In 1840s London you couldn’t walk a block without passing an oyster bar or street vendor. While they might now be considered an exotic and expensive delicacy – slurped sexily alongside chilled glasses of bubbly – back then oysters were cheap and plentiful, enjoyed in soups, stews and pies by every Tom, Dick and Harry who couldn’t afford the slabs of beef gracing the tables of the upper crust. To help his chain of Pimm’s Oyster Warehouses stand out from the competition, proprietor James Pimm created The No. 1 Cup, a gin-based tonic to aid digestion of the rich food. Originally served in pewter tankards on site, by 1865 Pimm’s No. 1 was so popular among the health seekers of the day that it was bottled for off-site consumption. A few years later, Sir Horatio David Davies bought the franchise, and saw the opportunity to market the drink in the colonies. Soon,
it was recognised and appreciated not just as a beneficial elixir, but as a libation to be imbibed for pleasure. By 1912, the esteemed export from the British Isles had found its way into much fancier circles, Pimm’s finding fame in all corners of the globe, being swigged with glee in far-flung places such as Ceylon, Sudan and even South Africa. Nowadays Pimm’s is synonymous with posh events back in Blighty. It’s even the signature drink of Wimbledon, where Pimm’s bars have been celebrated since the 1970s. SO WHAT ARE THE OTHER “MUST ENJOY” DRINKS FOR SUMMER 2020/21? Having fruit, mint and cucumber jostle with musically tinkling ice cubes in a glass is an indication that the sun is out and everyone is having fun. And a Pimm’s cocktail or Pimm’s No. 1 Cup is the perfect refreshing drink for summer. It’s also absolutely ideal for mixing and swopping of ingredients – so if lemonade is too sweet for someone’s taste, substitute it for ginger ale. Or possible half ginger ale and half soda for a drier version. Ginger beer also works just as well but the traditional or true version is served with lemonade. And when it comes to the fruit, apple or pear work just as well while a fresh cherry or six add some visual impact. RECIPE: Fill a jug with ice and pour over 200 ml Pimm’s No. 1 and 600ml lemonade. Give it a good stir then add the mint, cucumber and sliced oranges and strawberries to serve.
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Daiquiri: If you ask a professional bartender what their “desert-island” drink is, the answer is often the Daiquiri. Why? Because it’s a simple, perfectly balanced cocktail that’s tough to tire of. Furthermore, it’s also an excellent option for lazy summer days and warm, beachy nights … which is apt, as Daiquirí is a beach in Cuba from which the drink gets its name. It was supposedly invented on the island in the early 1900s, and continues to be popular there to this day. RECIPE: Shake two parts white rum, one part fresh lime juice and ¾ part simple syrup with ice. Strain into a chilled coupe glass and garnish with a lime wheel, if desired. Pimm’s Cup Pimm’s may be as quintessentially English as cucumber sandwiches, but it’s common in all parts of the former British Empire. RECIPE: Add 1 part Pimm’s No. 1, two parts carbonated lemonade and ice to a jug. Garnish with mint and slices of cucumber, oranges and strawberries. Serve in highballs.
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Frozen Margarita Many cocktails have riffs, where the traditional base spirit is swapped out for something else. The Margarita is one such drink, “margarita” being Spanish for “daisy”. Here, the brandy used in the Daisy cocktail from the US is switched for Tequila south of the border in Mexico. At least, that’s one of the origin stories out there, but whatever the true history, the Margarita is a brilliant summer soother. Serving it slushy style takes it to the next level: icy, tart and boozy. To be consumed with caution. RECIPE: Blend three parts Tequila, two parts orange liqueur, one part fresh lime juice and one part simple syrup with 3–4 cups ice. Serve in coupe or margarita glasses rimmed with kosher salt and garnished with lime slices.
S E AS O N A L D R I N KS |
It’s drunk at parties, it’s enjoyed at braais, at bars and at home; there’s nary an occasion for social lubrication that the G&T isn’t invited to.
Sangria, the word “sangría” translates as bloodletting, which is a remarkably macabre name for this jolly punch. Hailing from Spain and Portugal and seen in bars and restaurants all over these Iberian nations, it’s great for parties and events, as you serve it in big jugs. While traditionally made with red wine, a lighter version can be made with white wine, as Sangria Blanca. RECIPE: Mix sugar, orange juice, red wine and ice in a jug to taste. Add chunks of apple, orange rind and cinnamon sticks. If you like, you can boost with liqueur or brandy, and top with soda. Serve in large wine glasses. Dark ’n Stormy: we’re heading down to Bermuda for this one, a straightforward drink that hits the proverbial spot. A signature serve of Gosling’s Rum, the distillers even went so far as to patent the name, so technically if a bar markets a Dark ’n Stormy with any other brand they’re risking litigation. Legend has it that a sailor first came up with the concept, commenting that the drink was “the colour of a cloud only a fool or a dead man would sail under”. RECIPE: Add two shots of dark rum to a highball glass with ice. Top with ginger beer and garnish with a lime wedge. G&T: a list of summer drinks would be incomplete without the G&T. Whether you’re a fan of Cape Gin or favour the more traditional London Dry, the gin and tonic is as widespread as the common cold used to be in Mzansi in the days before obsessive hand washing and mask fashion. It’s drunk at parties, it’s enjoyed at braais, at bars and at home; there’s nary an occasion for social lubrication that the G&T isn’t invited to. RECIPE: Add two shots of gin to a glass with ice, and top with tonic water. Garnish with lemon, cucumber or whatever herbs or fynbos you can forage from your garden.
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BEER |
TACKLING THE
KZN ALE TRAIL DECADES BEFORE CRAFT BEER BECAME A TREND, THE GENTLY ROLLING GRASSY HILLS OF THE KWAZULU-NATAL MIDLANDS WERE HOME TO SOME NOTABLE SMALL-SCALE OPERATIONS – AS LUCY CORNE FOUND OUT.
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BEER |
Pulling a pint from an impressive range of taps. Freshly brewed and well chilled, beer from a keg knocks spots off that from a bottle.
Robson’s Real Beer is a family-owned and proudly independent craft brewery and taproom in Durban.
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didn’t originally set out to become a beer writer. I was actually researching a travel guide to South Africa when I stumbled across the country’s only designated beer route. It was 2006 and I knew little about beer other than that I enjoyed it. The route led me through KwaZulu-Natal, dropping in at half a dozen breweries large and small. It also provided the very first in what would years later become a long string of articles on South African beer. Almost all of those breweries have since closed, but in the past couple of years, many more have opened in their stead. Today there are 20 breweries around the province, some offering tours and tastings, others focusing on bottling and distribution. Taprooms are found from Pennington on the south coast to Eshowe in Zululand and deep into the Drakensberg, but it’s impossible to visit them all in a weekend. Luckily, there’s a defined ale trail kicking off in Durban that you can easily follow over the course of a couple of days. DRINKING IN DURBS One of the province’s longest running breweries is Robson’s, which moved from rural Shongweni to downtown Durban in 2016. The family-run brewpub is a two-minute walk from uShaka Marine World and the southern end of Durban’s Golden Mile. It’s a convivial spot – the kind of place where you pop in for a quick burger and a pint of the flagship Durban Pale Ale and suddenly realise the sun is setting and you’ve worked your way through most of the range. Finish off then with a glass of Hammer of Thor, a well-hopped 8.3% ale that pairs perfectly with hard cheeses as an after dinner treat. From here you’ll need a car – and of course a designated driver! – to head up into 40 w w w .t o p s a t s p a r. c o . z a
Kloof is where Stumpnose Brewery and Taproom can be found, established in 2019 but only opened in early 2020.
the hills for the rest of the route. It’s only a 30-minute drive to Stumpnose Brewery in Kloof, one of the newest in the province. After months of licencing troubles, recipe development, taproom research and renovations, the brewery opened in early 2020, only to spend most of the year shuttered by the lockdown. But at last the doors of the taproom, found in a century-old building in the heart of Kloof, are open and locals are quickly embracing the brews. You’ll find up to 10 different beers on tap at any one time, including a hazy pale ale, Mrs O’Nions American Brown Ale and
for those seeking something a little more adventurous, the Albatross Gose, a historical German style that’s sour and ever so slightly salty. COLLABORATIVE CRAFT With your sober driver well fed and watered, jump back into the car for a mere 20 minutes and you’ll reach the evocatively named Valley of a 1000 Hills. The chef’s school here has been around since 2004, with a brewery opening on-site six years later. Now under new management, the beer range has happily been streamlined to
BEER TO GO If you want to sample the best of KZN’s craft beer but don’t have time for a multi-stop brewery tour, there’s still a way you can taste what the province has to offer. Hillcrest TOPS at SPAR is considered to be one of the best craft beer stores in the country. As well as ales and lagers from across South Africa you’ll find a vast selection of beers from virtually every brewery in KZN, meaning you can buy your favourites and do a province-wide ale trail from the comfort of your own home.
Hygiene is non-negotiable when it comes to ensuring healthy, safe golden brews. And the Insta appeal of photogenic wooden vats help too!
feature a quartet of ales and a pilsner. But it’s not just the 1000 Hills beers you can sample here. In June of this year, in between alcohol bans, two Pietermaritzburg breweries gathered their kegs and recipes and joined forces to open a collaborative taproom at 1000 Hills. Clockwork Brewhouse is best known for clean, classic styles such as a malty English bitter and their award-winning Schwarzbier, while Doctrine Brewing is known for pushing boundaries with their high ABV brews and barrel-aged experiments. Brewing is a part of the curriculum at the chef school, and the students also preside over the deli and Classroom Café, where you can grab a pizza, salad or burger and even some “bar(k) snacks” for your pooch. Kidfriendly to boot, you’re likely to spend the whole afternoon here and after working your way through tasters of three different brewers’ beers, you’d do well to stay the night hereabouts before tackling the second half of the brew route. LIONS, CATTLE AND PICKLED PIGS The Midlands Meander is wellknown for quaint guesthouses and once-off craft workshops, but there are also a few breweries hidden along the route. You’ll have to veer off the main Midlands road to get to Lions River Craft Brewery. Found 6 km down an undulating gravel road, it’s not a brewery that is on everyone’s radar, but it’s definitely worth the detour. Lions River takes a lot of influence from
German beer culture, with a Bavarianinspired beer garden and beers to match. The brewery is only open on weekends, so be sure to plan your trip to tie in with a Saturday or Sunday lunchtime for a meat and cheese platter and a pint of the rich yet still thirst-quenching Vienna Lager. The R103 continues to wind its way northeast towards Nottingham Road. Happy Days Brewery opened here in 2018 on the Kleinloog family farm. For two decades the farm – Netherwood – has focused on rearing Angus cattle and when the brewery was added, it was designed to work in harmony with the animals. The malted barley leftover from the brewing process makes fine feed for cattle and after each brew day the grain is shovelled into troughs alongside the taproom. And as the cows enjoy their barley treat, so can patrons do the same, grabbing a pint to sip as the animals chomp. The beer range is varied and it would be a picky drinker that couldn’t find something to sip on. At the lighter end of the scale there’s a lager and a fragrant Belgian-style witbier, flavoured with orange peel and coriander seed, while those looking for a more robust pint can try a battle of the beers with the magnificently named Oh No He Didn’t Dark Stout and Oh Yes He Did Red Irish Stout. The taproom and beer garden are extremely welcoming places to sip and eventually you’ll perhaps work your way through the whole beer line-up. If you’re travelling with kids, they too will happily while away the afternoon playing on the
jungle gym and locking eyes with inquisitive alpacas that wander close to the beer garden. There’s even accommodation if you enjoy the Happy Days’ cheery vibe. There is just one more stop on our route and it is a must. It’s the longest running brewery in the province and one of the oldest in the country. Nottingham Road Brewing Company was founded in 1996, more than a decade before the term “craft beer” was ever used in South Africa. Its English-style ales are the perfect match for the Midlands’ misty weather and the brewery’s inviting cosy pub, a place where you actually pray for rain to give you the excuse to stay all day. Notties was the star of that very first beer article that I wrote 14 years ago and as I snuggle up to a pint of Pickled Pig Porter, I feel pretty sure it’ll be around for many more decades – and articles – to come.
The destination and bumpy journey are worth it when visiting Lions River Craft Brewery where David Nowlan is on hand to pour your pint.
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HOT BITES
MARINATED BEEF POT ROAST FROM OUMA ANNATJIE’S KITCHEN Marinated Beef Pot Roast 1kg of bolo, aitchbone or topside 110g bacon cut in 5mm pieces Marinade 150ml beer of your choice 50ml canola oil 1 tablespoon (15ml) honey 4 whole peppercorns 2 whole cloves 1 bay leaf Pot Roast 2 teaspoons (10ml) salt 1 tablespoon (15ml) canola oil 2 onions, cut into slices 2 carrots, grated 1 tablespoon (15ml) cake flour
TELLING TALES
Every wine tells a story, is the motto at Muratie, the historic estate in the pretty Knorhoek valley north of Stellenbosch. It’s one of the oldest in Stellenbosch, established as far back as 1685, and is consequently rich in heritage and history. The wine estate’s history is littered with colourful tales of extraordinary characters. But it is the Melck family of the recent past which has – since 1987 – taken on the task of restoring the property’s heritage. After all, their family is linked to this piece of land below the Simonsberg since the 1700s. And it’s why the Cabernet Sauvignon is named after ancient forebear Martin Melck and the Shiraz after Ronnie Melck, the man who acquired it in the 80s. “We have paid homage to our Melck ancestors, who made it possible for our family to be entrusted with continuing the Muratie tradition, by dedicating some of our very best wines to them,” says Rijk Melck, current custodian. “Our legendary forefather, Martin Melck, established Muratie’s Melck legacy in the 1700’s and my father Ronnie, a seventh-generation direct descendant of Martin Melck, dared to dream and turned a dream into reality when he brought Muratie back into the Melck fold in 1987”, says Rijk. Thanks to Annatjie Melck, well-known foodie and chatelaine of Muratie, and Rijk’s wife Kim, a strong culture of wine and food has been established at Muratie, embodied in Muratie’s popular Farm Kitchen Restaurant. The ideal accompaniment to this hearty recipe would be the Martin Melck Cabernet Sauvignon 2015, a classic, elegant and full-bodied wine with black cherry and plum flavours underscored by fresh acidity, and framed by cedar wood and spice notes from 20 months in French oak (10% new) . 42 w w w .t o p s a t s p a r. c o . z a
Method: 1 Use your larding needle to lard your beef. 2 Mix the beer, 50ml oil, honey, pepper, cloves and bay leaves together in a big glass casserole. Place the beef in the casserole and marinade it for 12 – 24 hours whilst turning regularly. 3 Remove the beef from the marinade but keep the marinade aside. Dry the meat with paper towels. Season with salt by rubbing it into the meat. 4 Heat the oil in a heavy-duty saucepan and brown the meat thoroughly on all sides. Add the onions and grated carrots to the pot. 5 Heat the marinade and add to the meat. 6 Heat to boiling point and then lower the temperature and simmer until the meat is soft. Approximately 1.5 – 2 hours. Turn the meat once or twice during this process. 7 Remove the meat from the pot and reduce the remaining sauce by half. Mix the flour with some water until smooth and add to the sauce. Gently simmer for a few minutes. 8 Place the meat back into the sauce until it is warm. 9 Serve your pot roast with roast potatoes and vegetables.
ROCKING A LAZY SHANDY
South Africans know more about social distancing than before – but the year’s emphasis on staying safe and healthy in order to avoid the Covid-19 pandemic has forced people to reconsider entertainment and socialising. Rather than meeting in bars and restaurants, it’s become cool to entertain at home again. Keeping the numbers small means that the interaction is significant and the time spent with friends is treasured. That’s one element of being responsible. There’s another too – and that’s not drinking and driving. If you are going to drive, keep it zero or nonalcoholic. If you do choose to imbibe, use public transport or a driving service or taxi. The drinks industry has responded to increased home entertaining with prebatched cocktails, ready-made drinks and cocktail kits to facilitate at-home imbibing. One essential ingredient for cocktails, of course, is Angostura bitters, with the Rock Shandy the go-to drink for company. Effortless and appetising, mixing it is easy since it’s a three-ingredient classic that can be made in mere minutes. All it takes is equal parts lemonade and soda over ice with a few generous dashes of Angostura aromatic bitters to taste … and it’s those essential dashes of Angostura aromatic bitters that make it the ultimate summer refreshment. When it comes to entertaining a group, it’s by far the easiest cocktail to whip up as a batch for the whole gang. Which is where the Lazy Rock Shandy is convenient, because why spend the day mixing individual drinks when a jug will last hours? Tip number one: You’re going to need a lot of ice – so add 4 - 5 dashes of Angostura bitters to each well when you’re filling the ice trays before freezing. Tip number two: Instead of having to slice up two or three lemons for a jug, dehydrate your slice in the oven a few days ahead of your braai or lunch party. Place the slice on baking paper on an oven tray and pop them in the oven. It’ll take a few hours and it’s important to keep an eye on them, but it’s so worth it. Tip number three: A typical Rock Shandy takes 4 - 6 dashes of Angostura bitters, but many folks add extra. How many dashes would be used in a Lazy Rock Shandy jug? The more the merrier. Mix up the soda and lemonade and throw in a tot of Angostura aromatic bitters. Don’t put away the bottle; rather keep it on hand for guests who prefer “That Extra Dash”.
SUPPORTING HERITAGE
SUMMER PAIRING
HOPE G&T 50 ml Hope African Botanicals Gin 5-10 ml thyme infused sugar syrup 5-10 ml lemon juice Top up with Fitch & Leedes Indian Tonic Garnish: Fresh thyme, mint and a slice of grapefruit
PRAWN PASTA WITH TOMATOES, GARLIC AND CREAM
Every September is when South Africans celebrate Heritage Day. If SA were a tapestry, there would be many strands of brightly coloured embroidery threads – from the Nguni, the Khoisan, the Malay exiles who brought the spice, the Portuguese, Dutch, English, Scottish, German, French, Indian and more. Regardless of political affiliations, being South African means recognising all these various strands which are woven into the threads that make up the “new” South Africa as colourful as the flag which was unveiled shortly before the first democratic elections in 1994. Fitch & Leedes, a proudly South African range of mixers, developed a limited edition Indian Tonic heritage can to coincide with its #SupportLocal campaign. “By supporting local businesses we support each other,” said James Shaw, Fitch & Leedes brand manager. Here are a few suggestions of how to enjoy the mixers in a local is lekker cocktail. (For the Fitch & Leedes selection of choice local distillers ranging from gin, vodka and whisky to brandy, rum and tequila, visit www.fitchleedes. co.za/support-local.)
TEQUILA TONIC 50 ml Leonista Tequila (or your favourite Tequila) 5-10 ml lime juice Top with Fitch & Leedes Indian Tonic Garnish: Lime wheel, sliced apple and edible flowers
Warmer weather demands to be enjoyed – outside in the sunshine. Entertaining or dining en famille should be kept simple. Stellenbosch wine estate Tokara recommends their Sauvignon Blanc, a vibrant, crisp and tangy wine from the 2020 vintage. It’s flavour profile displays an abundance of green apple, passion fruit and Cape gooseberries. “The finish is refreshing and crisp with a slight oyster shell salinity that makes it quite moreish,” said winemaker Stuart Botha. His advice is to look to Cape Town foodie Sam Linsell of Drizzle and Dip for inspiration, as he did. Here’s the recipe which he felt worked well with the Tokara Sauvignon Blanc 2020. Tokara Sauvignon Blanc lends itself beautifully to seafood, especially Sam Linsell of Drizzle and Dip’s delicious prawn pasta with tomatoes, garlic and cream.
Ingredients 250g linguini or spaghetti 1 Tbsp. olive oil 1 Tbsp. butter 4 anchovy fillets, chopped 300g prawn meat (after skinned, deveined and heads removed) 250g baby tomatoes halved 3 cloves garlic, crushed ½ red chilli finely chopped or ½ teaspoon dried chilli flakes 6 sundried tomatoes in olive oil vinaigrette, blitzed in a small food processor or bashed up to a paste in a pestle and mortar ½ cup Tokara Sauvignon Blanc 1 Tbsp. baby capers or chopped capers (optional) ¼– ½ cup cream 2 Tbsp. finely chopped parsley Small handful wild rocket leaves Zest of half a lemon Salt &and pepper
Image credit: Sam Linsell – Drizzle & Dip
Instructions 1 Get a large pot of salted water on the boil and cook your pasta according to the pack instructions and until al dente. 2 Get the sauce going about five minutes into cooking the pasta. Heat a large non-stick frying pan and add the butter and olive oil. Once bubbling, add the anchovies and prawns and toss about until the prawns just start turning pink. Add the garlic and chilli and cook for about 30 seconds, until fragrant. 3 Add the wine to deglaze the pan and allow most of the liquid to cook off. Then add the tomatoes and sundried tomatoes and cook for about 2 – 3 minutes. 4 Add the cream and capers and allow this to thicken slightly. 5 Drain the pasta and reserve some of the cooking liquid. Tip the pasta into the pan to finish off cooking with the sauce. Add some of the cooking liquid to loosen the pasta and toss in the chopped parsley, wild rocket and grated lemon zest. Season with salt and pepper and serve immediately in large bowls. Recipe and Photograph supplied by Sam Linsell (Drizzle and Dip)
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T E R E S A U LYA T E
FOOD & FESTIVITIES
B LO G S P O T |
MINI ROASTED VEGGIE PHYLLO PARCELS
Teresa Ulyate is a multi-tasking working mom whojuggles a job, children and a blog cupcakesandcouscous.com
Makes 12 500g mini plum tomatoes, halved lengthways 100g fresh pineapple, cut into 1-2 cm chunks Olive oil for drizzling Salt and pepper 30ml (2 Tbsp) olive oil 5ml (1 tsp) finely grated orange zest 15ml (1 Tbsp) garlic, ginger and dhania paste 500g mixed chopped vegetables (carrots, red onion, mushrooms, yellow pepper) 10 sheets phyllo pastry 100g butter, melted 15ml (1 Tbsp) black sesame seeds 15ml (1 Tbsp) white sesame seeds METHOD:
IT’S OFFICIAL! 2020 IS ON ITS WAY OUT ... AND THE TIME TO RELAX, RECUPERATE AND JUST HAVE SOME FUN WITH THE FAMILY, ENJOYING TIME TO BREATHE AND INDULGE A LITTLE HAS DEFINITELY ARRIVED!
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fter a crazy rollercoaster of a year I think we all deserve a little downtime, and some delicious holiday grub to boot! These recipes are sure to inject some fun and festivity into your end of year break. The savoury recipe of roasted vegetable phyllo parcels is a delight for veggie lovers. (And, truth be told, the anti-veggie brigade find them delicious too!) These crispy parcels also include fresh pineapple and a dash of orange zest for an extra boost of flavour. Serve them as a starter, side dish or a snack to enjoy with drinks. They look rather snazzy sprinkled with sesame seeds and the best part is that you don’t need to worry about doing a neat job with the pastry – the rustic look is actually being sought here. If you’re serving these while entertaining you can make the filling ahead of time and assemble everything, ready to bake just before the gang arrives. On the sweet side, adults and kiddies alike will love making and eating a batch of fun ice cream cone cupcakes. You can play around with colours and sprinkles depending on your mood or to match your party theme. I love the softserve effect you get when piping the icing on top, but if you’re not a confident piper you can just as easily spread the icing on top instead. (And don’t forget the all important sprinkles.) Happy holidays, and have fun everyone!
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1 Heat your oven to 200°C and line a baking tray. 2 Arrange the plum tomatoes and pineapple chunks in a single layer on the baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes until softened and the tomato skins are starting to wrinkle and crack. 3 Combine 2 tablespoons of olive oil with the orange zest and garlic, ginger and dhania paste in a bowl. Add the mixed chopped vegetables and toss well to coat them in the oil. 4 Transfer the roasted tomatoes and pineapple to a large bowl, then spread the veggies on the same tray and season with salt and pepper. Pop the tray in the oven for 15 minutes. When the vegetables have finished roasting tip them into the same bowl as the tomato and pineapple. 5 Lower the oven temperature to 180°C and grease a muffin pan. Unroll the phyllo pastry and cover with plastic and a damp tea towel. Take one sheet of phyllo and lay out on the work surface. Brush with melted butter and place another sheet of phyllo pastry on top. Repeat this process until you have five layers of phyllo. Cut the sheet in half lengthways and then cut each strip into 3 pieces so that you have six pieces in total. Press each piece of pastry into the muffin tray, then repeat with the remaining phyllo pastry pieces to fill the entire tray. 6 Spoon the vegetable filling into the parcels and fold the edges in over the filling. Brush the tops with melted butter. Combine the black and white sesame seeds in a small bowl and sprinkle over the parcels. 7 Bake the parcels for 25 minutes, or until the pastry is golden brown. Allow to cool slightly before removing from the pan and serving.
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B LO G S P O T |
T E R E S A U LYA T E
ICE CREAM CONE CUPCAKES
Makes 20
FOR THE CONES:
20 flat bottomed ice cream cones Heavyweight foil, to secure the cones 100g butter, softened 200g muscovado or brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 200g flour 10ml (2 tsp) baking powder Pinch of salt 30g cocoa 125ml (½ cup) warm milk FOR THE ICING:
230g butter, softened 400g icing sugar 5ml (1 tsp) vanilla extract 3 Tbsp warm milk 15g cocoa Chocolate flake and sprinkles to decorate
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METHOD:
1 Preheat the oven to 170ºC. Arrange the cones in a muffin tray. Tuck pieces of crumpled-up foil around the base of each cone to secure them in the tray. 2 Cream the butter and sugar together for 5 - 10 minutes. The mixture should be visibly lighter in colour, soft and moussy. Add the eggs and vanilla and mix to combine. 3 Sift in the flour, baking powder, salt and cocoa. Mix until just combined, then whisk in the milk. 4 Divide the batter between cones. (I found that two tablespoons of batter per cone was just right. Don’t overfill them!) Carefully transfer the tray to the oven. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely. 5 To make the icing, whip the butter until soft. Sift in the icing sugar and mix until combined. Add the vanilla and some of the milk and mix into a soft icing. Continue to add the remaining milk gradually until you reach piping consistency. 6 Scoop half of the icing into a separate bowl and sift in the cocoa. Mix to combine. Pop the vanilla and chocolate icing side by side into a piping bag with a star nozzle. (If you want more defined line between the vanilla and chocolate icings place them each into their own small piping bags, cut the tips then place both bags in a larger piping bag with the nozzle.) 7 Pipe the icing onto the cooled cones. Decorate with flake and sprinkles.
EMILE JOUBERT
KERSKOS
TUISNYWERHEID |
Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire. Check out his blog: www.winegoggle.co.za
EMILE JOUBERT IS LIEF VIR DIE SKRYWER ERNEST HEMINGWAY, VIR EGTE SIGARE EN ALLE SOORTE KOS – EN AS TEN MINSTE TWEE VAN DIE DRIE SAAMKOM ... KUIER ’N MENS LEKKER!
V
ir ’n spul kommuniste kan die mense van Kuba darem vir jou een hengse Kersfees vier. Daar is die lang sigare, atmosfeerryke musiek, soepel danseresse en bewussynstriemende rumkelkies. Maar niks kom by die Lechón asado nie. Lechón asado is die Kubane se gunsteling Kersfeesgereg, en dit is ’n heel gebraaide speenvarkie. Knap ding is dat die speenvark op verskeie maniere gebraai kan word, naamlik in ’n Weber-braaiketel, ’n pizza-houtoond of gewone stoof. Daar is dus net mooi geen verskoning om dit nie te probeer nie. Maar kom ons vat ons Kersfeesete vir 10 mense stap-vir-stap. OPERASIE “OINK!” As jou slagter sy sout werd is, sal hy enigiets vir jou doen. Vra hom dus vir ’n speenvark van tussen 5 en 8kg. Jy sal die varkie heel ontvang, maar met haartjies af en binnegoed uitgekrap. Laat lê Kersfees-speenvark kry die volgende vooraf behandeling, en glo my dit werk: Neem agt tot 12 huisies knoffel. Druk tot ’n pappery. Voeg drie teelepels gedroogde oregano en drie tot vier teelepels sout by, asook ’n paar geesdriftige draaie van die pepermeul. Meng als saam. Nou het jy twee koppies lemoensap (vars) en een koppie suurlemoensap (ook vars) nodig. Gooi by die knoffel-affêre en meng goed saam. Gryp nou daardie speenvark en werk hom deur met die marinade. Plaas die vark en die res van die marinade in ’n skottel, bedek met foelie en laat staan in die yskas vir 24 uur. Hierdie marinade máák die vark.
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Braai hom Soos met ’n groot homp vleis of ’n heel kalkoen, kan jy jou vark in ’n braaiketel (Weber) berei op die indirekte manier. Met ander woorde, kole langs die kant. Of in ’n goedwarm buitelugoond met hout gevuur. En dan in ’n gewone oond, ook. Jy gaan egter 180° Celsius se hitte vir tussen drie en vyf ure nodig hê. Reg. Haal vark uit die marinade. Druk ’n tennisbalgrootte stuk opgefrommelde foelie in die bek om dié oop te hou vir die tradisionele appel. Maak die oortjies met foelie toe om te verhoed dat die goed brand. Smeer die vel met olyfolie, en plaas binne-in die hitte. As jy een van die oonde gebruik, gaan jy uiteraard jou vark in ’n braaipan sit. Doen jy dit op die Weber, maak seker daar is ’n pan tussen die kole om die vet op te vang, ander sit jy met ’n gemors. Die geheim is nou lang, stadige hitte. Maar teen hierdie tyd weet ons mos dat die een ou se hitte en kole nie dieselfde as die ander lyk nie. As dit egter wil lyk asof die vark net te vinnig té bruin raak, knyp jou trots af en bedek die ding met foelie. Jy het niks meer nodig nie, behalwe om elke halfuur die vark met die marinade te bedrup. So 90 minute nadat die braaiproses begin het kan jy die foelie van die oortjies afhaal. Die steekproef Die vark moet ná sowat drie uur ’n lieflike rooibruin kleur hê. Maar hoe weet jy hy is gaar? Neem ’n lang skerp mes en steek dit deur een van die stukke boudvleis. Die sap wat uitspuit moet helder wees, met geen treksel rooi. As jy een van daardie meters wil gebruik, sal die vleis gaar wees teen ’n interne temperatuur van 90° tot 95° Celsius. Opskep Soos alle vleis, moet die gaar vark vir 15 tot 20 minute rus voordat jy dit opsny. Die rustyd gee die sappe kans om terug te trek in die vleis in wat sorg dat jou varkie murgsag sal wees. Vir die grande finale sit jy ’n appel in die bek (die vark se bek) en dra die kunswerk na die tafel. Ek sny gewoonlik die vel weg en bedien elke porsie vleis met repies bros vel. Die kok se bederf is die vleis langs die varkie se kop, asook die harsing. Dis nou ’n Krismisboks duisend.
NOV/DEC 2020
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B O O K G I V E AWAY |
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T HE PLE A SURE
PRINCIPLE FOOD IS CENTRAL TO FAMILY LIFE. IT’S ABOUT ENJOYMENT, FUN TIMES TOGETHER, PLEASURE AND A SYMBOL OF SHARING, CARING AND LOVE. HOME FOOD WITH ZERO GUILT BY TRISH VAN DER NEST CELEBRATES THAT.
“Y
ou really should ask my mom for her meatball recipe!” Or it could be roast chicken, strozzapretti or tripe ... point is, nothing tastes like home or gives everyone the warm fuzzies more than mom’s cooking! (Unless mom was a terrible cook ...) And that’s part of the general concept behind Trish van der Nest’s new book: Home Food with zero guilt. It’s about comfort food and favourite, easy to prepare recipes but ones which have the added bonus of being healthy. 2020 has been a nightmarish year with plenty of disruption and upheaval. Staying healthy means more than just going for a jog, cycle or a gym session. The months of being apart have made people crave each others’ company – and really appreciate being able to gather around a table to share platters of home cooked food. Food is the body’s fuel – as well as its kryptonite! The months of lockdown have seen families learn to bake (banana) bread together but it also means that calories have been counted a little less than before. Van der Nest’s book is not about calorie counting but more about making dishes which are tasty and that are also low in carbohydrate, fresh and seasonal. “Mealtimes have always given me my most precious memories!” Van der Nest said about this new release. “I pour
much love into the dishes I create – with fresh ingredients, real food, and a constant eye on what is healthy.” She absolutely gets how families and friends need the emotional and psychological benefit of gathering and sharing. Even pre-pandemic she has collected recipes which she has enjoyed. To her mind, there’s nothing more complimentary than being asked for a particular recipe which someone has enjoyed. It could be a salad, a dessert, a casserole or one-pot wonder – but the fact that someone wants to try it themselves means they have loved the dish and its flavours. For years Van der Nest has done precisely that: bugged fellow foodies, restaurant chefs, favourite aunties, other family members and dear friends from all parts of the world. Now she has collated some of her favourites and is sharing them with a broader audience. The recipes featured in the book are not difficult to create; there aren’t exotic ingredients which are difficult to find and the biggest positive is that they are supertasty and low-carb at the same time – so it’s a win-win! As the festive season approaches, this is the sort of thing which could potentially be a great gift – or at the very least it’ll provide some inspiration for something new and different when gathering around a long table again.
PAM’S ASIAN STYLE CHICKEN SALAD INGREDIENTS:
200g linguine or egg noodles Sesame oil 1 packet (200 g) baby spinach 1 red and 1 yellow pepper, roasted and sliced into strips 1 ready cooked chicken (bones removed) and shredded 1 cup caramelised almonds or cashew nuts 1 avocado peeled, stoned and sliced 1 mango peeled, stoned and sliced FOR THE DRESSING:
2 Tbsp. finely chopped preserved ginger in syrup 6 Tbsp. red wine vinegar 2 Tbsp. sugar, or honey or xylitol 6 Tbsp. light soy sauce or tamari 1 Tbsp. Dijon mustard 2 Tbsp. sesame oil 2 Tbsp. toasted sesame seeds ²/³ cup avocado or olive oil ½ cup chopped coriander leaves 4 Tbsp. chopped fresh ginger
METHOD:
1 Cook the pasta or noodles according to the packet instructions and toss with some sesame oil. 2 Arrange the cooked pasta or noodles on a platter. 3 Combine all the dressing ingredients. 4 Place the spinach, peppers and chicken in a bowl and toss with the dressing. Pile the dressed ingredients onto the pasta or noodles just before serving, and top with the nuts, avocado and mango slices.
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B O O K G I V E AWAY |
ISLA’S HARISSA LAMB CHOPS INGREDIENTS:
12 Lamb loins or rib chops FOR THE MARINADE:
2 Tbsp. Harissa paste 2cm fresh ginger root finely chopped 6 garlic cloves, crushed 1-2 fresh chillies deseeded and thinly sliced Juice of 1 lemon 2 Tbsp. tomato puree 200g natural yoghurt 1-2 tsp. cumin Salt and pepper METHOD:
1 Preheat the oven to 180 C°. 2 Mix all the marinade ingredients. 3 Add the lamb chops and allow them to marinade for at least an hour – longer if possible. 4 Roast the chops in the same dish in the marinade for 40-60 min or until cooked to your liking. 5 Turn the chops a few times during cooking TIP: You can also use this marinade for chicken pieces too.
MY MOTHER’S OXTAIL STEW INGREDIENTS:
Olive oil for frying 1kg oxtail 2 onions chopped 3 carrots thickly sliced 2 celery stalks thinly sliced 2cm fresh ginger root, minced 1 jar (700 ml) tomato passata 1 cup beef stock 4 cups white wine 2 tins (400g each) butter beans 1 bunch (30g) parsley, chopped 3 Tbsp. olive oil Salt and pepper METHOD:
1 Preheat the oven to 160 C. 2 Heat some olive oil, brown the oxtail and remove from pan. 3 Fry the onions, carrots, celery and ginger. 4 Return the oxtail to the pan and add the tomato passata, stock and white wine. 5 Cook, covered, in a slow oven for 3-4 hours until the meat is tender. 6 Half an hour before it is done, add the butter beans with their brine. 7 Season with salt and pepper and sprinkle the chopped parsley over and serve with cauliflower or potato mash. 52 w w w .t o p s a t s p a r. c o . z a
BOOK SUPPLIED BY: LAPA Publishers – a division of Penguin Random House South Africa.
GRANADILLA ICE CREAM INGREDIENTS:
1 tin condensed milk 250ml cream ½ tsp. vanilla paste ½-1 cup fresh Granadilla pulp METHOD:
1 If you have an ice-cream maker, pour the condensed milk and cream into the machine. 2 Add the vanilla paste and granadilla pulp, and let the machine do its thing. 3 If you don’t have an ice-cream maker, whip the cream and add it to the condensed milk, along with the vanilla paste and granadilla pulp. Freeze the mixture in a metal or a glass container. 4 You can also substitute the granadilla with any flavouring, such as pureed strawberries, ginger or pureed apricots.
A COPY OF HOME FOOD WITH ZERO GUILT. To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. ENTRY DEADLINE: 15TH DECEMBER 2020 See T&C’s on pg 04 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.
NOV/DEC 2020
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FISHING |
AFTER ALL
THE ACTION “JUST AT THE CLOSE OF DAY THE GENTLE GALES RETIRED, AND LEFT THE PLACE TO THE DISPOSAL OF A PROFOUND CALM. NOT A BREEZE SHOOK THE MOST TREMULOUS LEAF.” BRAD CARTWRIGHT MUSES – SOMEWHAT LESS LYRICALLY – ABOUT SUNDOWNERS.
A
uthor John Filson wrote those words in his book: The Adventures of Colonel Daniel Boone. The relevant paragraph continues: “On the other hand, I surveyed the famous river Ohio that rolled in silent dignity, marking the western boundary of Kentucke with inconceivable grandeur. At a vast distance I beheld the mountains lift their venerable brows, and penetrate the clouds.” Fishermen the world over get to observe the sort of majestic things that Colonel Boone did: mighty mountains, slowly meandering rivers and nature in all its glory – at either the opening or closing of the day.
Could anything be more beautiful? Motoring along still waters, rods at the ready to make the most of the evening fish rise as the sun hangs heavy on the horizon.
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It’s usually at the latter when these fisher folk gather for fellowship with part of the ritual being lubricated by liquor. So why does a cold beer or iced gin and tonic taste that little bit better – just a touch more special – after a long day out on the river or ocean? It’s a question I’ve been trying my best to answer for over 40 years. One doesn’t need to fish to enjoy a chilled ale – but it certainly seems to help. Or so I believe. Seldom do you find a couple of fishing buddies sitting around a cold box sipping sparkling water. That’s not to say that it doesn’t happen ... merely that I have no personal experience of such an event.
Dewy glasses of gin and tonic, a nibble of cheese and crackers, some companionship... It’s the simple things in life which are capable of producing such profound joy.
Perhaps it’s just easier for normally honest people to exaggerate after a couple of dops. In my understanding that would make sense, given the number of patently obvious fibs and exaggerations to be found expounded around the campfire, and the remarkable ability a released fish has to grow in size and fighting prowess as the evening progresses. Good fishing destination managers are well aware of the prerequisite of having well stocked pubs and coolers, along with a supply of ice of which polar regions would be proud. And that’s a particularly impressive feat in many of the hot remote areas around Africa, but without which, even a good day’s fishing might be irrevocably ruined. Under normal circumstances, our team or crew will be on location half of any given year filming our angling TV shows, so we’ve been lucky enough to enjoy some of the most splendid sundowner locations on the planet. Anyone who has ever spent an evening on a sandbank in the Zambezi River, or a houseboat at Lake Kariba, watching the setting sun slip slowly below the horizon in a blaze of orange, will know precisely what I mean. Then, there’s the majesty of a live-aboard yacht on the open ocean, or a sandy white beach on a private Island, the Kalahari, or the Okavango Delta. These are all spectacular experiences in their own right, but somehow they just wouldn’t be quite the same without an evening tipple. Even a jaunt to our local KwaZulu-Natal midlands trout waters often requires some lubrication for it to be considered a true success. A happy ending around here probably means dropping into Notties Hotel for a cold one on the way home. Talking about this landmark watering hole, the TOPS at SPAR Corporate Challenge fishing event, held here annually, is certainly an indication of how the lines between actual fishing and sitting around the pub discussing it blur somewhat. These two pastimes then are certainly not mutually exclusive by any stretch of the imagination.
Without the traditional glass of brandy and cola making an appearance on the banks of our many fine dams and rivers, carp fishing would probably slip into obscurity entirely. Bass angling is a serious business for those who practice it. The boats used have large engines and move at high speed from one place to another, so cooler box lids need to be secured at all times in order to avoid nasty accidents or loss of precious liquid. Many ski-boat clubs along the length of our coastline have great settings overlooking the ocean and vibrant pubs where members congregate over a golden brew of an evening. Recreational fishing then seems to be inextricably linked to enjoying a few drinks – always responsibly – with like-minded friends and family. None of which helps me understand exactly why that beer tastes so good after a day’s fishing. But what the heck, I’m just going to keep collating the research and data until I find a definitive answer.
* Please use alcohol responsibly. When driving, do not drink and the same applies to being in control of a boat while out fishing. Standard safety protocols regarding the use of safety equipment (life jackets etc) are also relevant. NOV/DEC 2020
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SOCIAL DISTANCING HACKS FOR A PERFECT SUMMER
e re, but becaus Summer is he e lik be it won’t of COVID-19, ced ever experien ve anything you’ e us ca be er, just before. Howev art ap s re et to be 2 m g in go re u’ yo t else, it doesn’ from everyone n. fu ss le any mean it will be
TOPSatSPAR
Not For Persons Under The Age Of 18.
SCORED AN INVITE TO A BRAAI? Bring your own cooler box, snacks and lawn chairs to your friend’s braai. This is the perfect way to enjoy some brews and some time with friends, safely!
ASSEMBLE A TRAVEL SOCIAL DISTANCING KIT If you’re going to be on the road, put together the essentials to make sure you can practise safe hygiene and social distancing in all sorts of places. Some essentials include disinfecting wet wipes, disposable face masks, and hand sanitisers.
DIY COCKTAILS GO CARAVANNING Want to go on a holiday this summer, but also want to avoid planes, airports and cruise ships? Rent a caravan with some friends and take a summer trip. It’s the perfect time of the year to road trip and see different parts of the country. Remember to do your daily temperature checks.
Instead of going to bars, summer is the perfect time to learn how to make your own cocktails and make a fun activity out of it. Cocktail kits are very affordable these days, and you might have one collecting dust in the back of your cabinet. Have your friends choose what they’d like to have – the more inventive, the better!
For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.
Not For Persons Under The Age Of 18.
TBWA\ Hunt \ Lascaris \ Durban\88110
HERE ARE SOME HANDY HACKS TO A SOCIALLY DISTANCED, SAFE SUMMER
ETIQUETTE |
BEACHING
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RULES ARE RULES. THERE ARE THE ACKNOWLEDGE FORMAL ONES LIKE OBEYING THE LIFEGUARD’S WHISTLE AND SWIMMING BETWEEN THE BEACONS FOR SAFETY, BUT THERE ARE A HEAP OF UNWRITTEN ONES TOO. FIONA MCDONALD REVIEWS THE SOCIAL COMPACT THAT A DAY AT THE BEACH ENTAILS.
I
n the early days of television in South Africa, when flighting commercials was seen as something of a novelty and people used to actually watch them rather than pop to the loo or make a cup of tea, there was one for peanut butter. Picture the scene: skinny spectacle wearing geeky guy sitting on a beach minding his own business when a big bruiser walks past and flicks sand at him. “Hey! You kicked sand in my eye,” geeky guy wails. “So what YOU going to do about it?” says thug, shoving him backwards. Well, one scoop of magic peanut butter later and the geek tackles the bully, judo throwing him over his shoulder and flexing his non-existent biceps while bikini clad lovelies simper around him. It was the 80s ... and the standards for ads were very low but the point is, no one likes having sand kicked in their face. Much less when it’s someone who has just come out of the surf, all salty and wet, only to pick up their towel and give it a good shake ... all over you! That’s the biggest no-no. Be considerate when shaking out your towel. Think about the way the wind is blowing and just how close your sunbathing neighbours are. There’s more to beach
etiquette than that. In places like Spain and Portugal there are a few special rules. Barcelona, for instance, forbids folks from walking around in their swimming costumes. So no showing off your beach bod in shorts and a bikini top for women or wearing surf shorts instead of “dress” shorts for guys. Also against the law for men to walk around bare chested anywhere other than at the beach ... and in Greece, going barefoot is frowned upon. When leaving the golden or white sands on your idyllic island holiday, cover up and wear shoes. (And just a word of warning if you are able to travel internationally, beware of the beach vendors in Italy. Whatever you do, don’t feel tempted to buy that cut price Dolce & Gabbana or Prada bag or sunglasses! You can be fined 6 000 Euro for being in possession of counterfeit goods ...) Whether you’re lucky enough to holiday in Margate, Plett, Ponta or Arniston this summer here are some tips to being a considerate beachgoer. KEEP IT TIDY The key to having a successful day at the beach is to be prepared. That means taking along protection – a good sun umbrella, broad-brimmed hat and sunglasses as well as sunscreen. And snacks. Just remember though, don’t leave
anything behind. If you brought along cool drinks or water in bottles or cans, dispose of them in the nearest bin or take them back home with you. Everyone likes neat, litter-free spots. Don’t be “those folks” who leave a mess behind. BE CONSIDERATE If you like music and have brought along a Bluetooth speaker, keep the volume at a reasonable level. Not everyone is going to enjoy your playlist or selection of tunes. The same goes for the spot you choose to sprawl in the sun. If you arrive early and there are few umbrellas and chairs around, don’t be “that person” who feels the need to sit right next to the one other couple or family. Give them – and yourselves – a bit of space. Everyone will appreciate the elbow and breathing room. And it takes care of those irritating towel shaking issues ... NOV/DEC 2020
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ETIQUETTE |
FILL IT IN One of the things you always see at the beach are kids and parents alike digging holes in the sand. Sometimes really deep holes – and burying one another so that just a head is sticking out. And when someone is immobilised, it’s a great opportunity to squirt them with a water pistol, pop a silly hat on their heads or just generally take advantage of the situation. But just remember to fill the hole back in. It’s not cool if someone else is staggering up the beach come home time, laden down with cooler box, chairs, umbrellas, baskets with toys and towels – and stumbles and twists an ankle in a random hole. It could happen to you too!
busy days and beaches – like Durban at Christmas and New Year – there are innovative programmes run by the local lifeguards to register kids. Should the worst case scenario happen, life guards will have a cell number and be able to contact parents. The flip side of the coin with children relates to being considerate about folks nearby. They might be trying to soak up the sunshine and enjoying the break to read a book and chill – while someone else’s little darlings are shrieking their heads off in delight at finding a crab. So choose a spot near other families. They’ll understand and not be grumpy plus there might just be some playmates to keep them entertained – which takes some of the stress off you.
DRESS CODE Greece and Barcelona might have rules but South African beaches don’t. Public nudity is generally a no-no unless you’re on a special nudist beach like Sandy Bay. Swimming attire should be worn especially if you’re going to be swimming. Underwear is just that; underwear! It might look like a pair of shorts from a distance but it’s really not ... And once wet the fabric could reveal more than intended! And if you’re going to change into or out of your cozzie on the beach, wrap up in a towel and do it the way surfers do ... carefully!
PEOPLE WATCHING It’s a favourite pastime. Other than sitting or lying in the sun, swimming, reading a book, listening to a podcast or playing volleyball or beach bats there’s not an awful lot to do other than people watch. It’s a fascinating pursuit but again, be considerate and try not to stare too openly. And if someone is a genuine fashion victim and you feel the urge to tell your sister, roommate, husband or wife, do so discreetly. Don’t feel the urge to comment too loudly, laugh or mock anyone else. It might have some unintended consequences – and everyone is at the beach to relax and have a good time.
CHILDREN Kids love the beach. In fact, many adults turn into kids when they hit the sand! But seriously, keep an eye on your children when the beaches are crowded. The last thing that should happen is for a child to get lost and traumatised. On particularly 60 w w w .t o p s a t s p a r. c o . z a
PLAY THE FOOL This is a biggie: don’t be tempted to pretend to drown to amuse your mates. It might seem like a good idea and be funny, but if the lifeguards have
to hit the waves with a rescue buoy or surf ski, it means their attention is not on someone else who might genuinely be in trouble and need assistance. LAST WORDS The final two suggestions or informal rules are about public displays of affection and security. Everybody gets it. You’re in love and want to almost inhale your new boyfriend or girlfriend – but remember there are hundreds of people around, families and children. Keep it PG rated, not X rated. And the last word is about security. Be aware of what’s going on around you. Don’t be too relaxed about your possessions. Your sunglasses, watches, wallet, phones and cameras can disappear in a flash if unattended. It also goes without saying that if you see something happening, and it doesn’t put you in danger, step in and help prevent a crime. The reality is that some folks go to crowded beaches for the easy pickings and to steal a cell phone or two. Be security conscious and if you feel the urge to go for a swim, ask the nice family or couple nearby to keep an eye on your stuff. And return the favour. That’s being neighbourly and kind. As Leonard Nimoy of Star Trek fame said: “The needs of the many outweigh the needs of the few.” Be considerate of others. The world needs a little more kindness and consideration. Hydrate, slap on the sunscreen and, as much as possible, stay in the shade – and have fun!
Serve Up Summer On Ice Chill out this summer with SPAR’s new Frozen Strawberries, perfect for making some cool, fruity refreshment for the hot days ahead. SPAR’s individually frozen whole strawberries are great for blending into ice cold fruit slushies, smoothies, milkshakes and of course, frozen cocktails. You can also pop them into G&T’s and wine spritzers as fruity ice blocks and garnish. In a 350 g bag, these strawberries will easily fit in your freezer and offer tons of fruity summer fun.
FROZEN STRAWBERRY MARGARITA (SERVES 4) INGREDIENTS: • 1 Tbsp finely grated lime zest • 2 Tbsp coarse salt • 4 cups SPAR Frozen Strawberries • 180 ml silver tequila • 120 ml fresh lime juice • 60 ml Cointreau (or Triple Sec) • 3 Tbsp maple syrup • 1 cup ice cubes INSTRUCTIONS: 1. Grind the lime zest and salt together in a coffee grinder or mini chopper to make the lime salt for the rims of your glasses. 2. Add the rest of the ingredients (strawberries, tequila, lime juice, Cointreau, maple syrup), except the ice, into a blender. 3. Blend on high until smooth. Add the ice cubes, and blast for another 10 to 20 seconds until it’s frosty like a slushy. 4. Carefully pour into your lime salt rimmed glasses and enjoy.
Check out the rest of SPAR’s 350 g frozen fruit range in store.
E N T E R TA I N M E N T |
EVOLUTION IN FILM AND SONG
ANIMATION HAS COME A LONG WAY SINCE WALT DISNEY MADE A CARTOON MOUSE FAMOUS. COMPUTERS HAVE UNDOUBTEDLY UPPED THE ANTE AS THE CROODS MOVIE DEMONSTRATES, BUT HAVE HUMANS EVOLVED MUCH OVER THE YEARS? KYLIE MINOGUE REFERENCES HER LOVE OF DISCO AND HOW IT AFFECTED HER NEW RELEASE WHILE EDDIE MURPHY AND ARSENIO HALL REVISIT ROLES THEY PLAYED 32 YEARS AGO.
T H E K I N G O F S TAT E N I S L A N D
top pick “You make everyone around you crazy!” Kelsey screams. “People are normal, and they hang out with you – and then they’re Jack Nicholson in The Shining!” That’s the effect high school dropout Scott (Pete Davidson) has on people. He’s 24, unemployed, vaguely depressed and lives in his mother’s basement. The back story is that his dad was a fire fighter who died in the line of duty – and Scott is still wrestling with some demons over that. So when his mom, played by Marisa Tomei, starts dating again and the new man in her life is a fire fighter, it triggers a cascade of funny, sad and eventually positive events in Scott’s life. The semi-autobiographical comedy-drama is loosely based on comedian Pete Davidson’s life, growing up in Staten Island, losing his father in 9/11 and making his way in the world of comedy. The film was directed by Judd Apatow and has impressed critics with one calling it “Sweetly funny” and writing that it teetered “between self-parody and something truly beautiful, Apatow’s latest offers yet another shaggy portrait of permanent adolescence but this one — his best film since 2009’s Funny People.” 62 w w w .t o p s a t s p a r. c o . z a
DISCO KYLIE MINOGUE
THE CROODS 2
C O M I N G TO AMERICA 2 Three decades ago both Eddie Murphy and Arsenio Hall were at the height of their fame. Their comedic powers had no parallel – and in the 32 years since they made the film, eager audiences and die-hard fans have clamoured for a sequel. It’s no longer 1988, Prince Akeem Joffer (Eddie Murphy) is set to take over the throne of Zamunda as his father the king, played by James Earl Jones, is gravely ill. But then he discovers he has a son he never knew about in America – a street savvy Queens native named Lavelle (Jermaine Fowler). Honouring his royal father’s dying wish to groom this son as the crown prince, Akeem and Semmi (Arsenio Hall) set off to America once again. As can be expected from a cast with Murphy, Hall, Tracy Morgan and Leslie Jones (Ghostbusters) who plays the mother of the 32-year-old love child, the witty one liners are fast and furious.
Nominated for an Academy Award for animation in 2013, The Croods has spawned a worthy sequel. The premise is that this prehistoric cavedwelling clan must stick together to avoid death – but their lives have changed because their cave has been destroyed. They venture out of their comfort zone to explore the great wide world. And they find another family, the allegedly evolved and more refined, one-withnature Bettermans. Things go awry when the Crood and Betterman daughters decide to explore beyond the wall – with predictable drama. Also demonstrating how important family is and how little we’ve all evolved really. This is a project which has been a long time coming. DreamWorks Animation had Nicolas Cage, Emma Stone and Ryan Reynolds signed up to provide the voices for their characters as far back as 2013. Joining them are Peter Dinklage of Game of Thrones fame, Leslie Mann and Catherine Keener.
It started with a tweet: “Are you waiting for me to SAY SOMETHING???,” Kylie Minogue wrote. “My new album DISCO is released November 6th and will be available to pre-order.” That was a few weeks ago and all indications are that the album, the Australian singer’s 15th, has been eagerly anticipated. News of a fresh album from Minogue was first hinted at earlier this year, when she revealed to The Independent that she had been working on a new record from her home during lockdown. “I’ve been really busy, setting up a home studio (AKA, my lounge room!) and learning so much about remote recording,” she explained. “It’s been a steep learning curve for all the team as there are technical obstacles to navigate but I’m so thankful to be able to continue work on my album in this way. “I’ve been riding the emotional wave along with the rest of the world, but creativity has been a big help.” This album is Minogue’s first since the release of Golden back in 2018. While the latter featured more of a country pop sound, the title of her forthcoming record indicates that the singer’s comments regarding an album of “grown-up disco” appear to be true. “I loved disco as an eight-year-old, so it’s been a long love affair,” Minogue told GQ in May. “I’m loving the modern interpretations of the genre now.”
H E Y C LO C K FA C E ELVIS COSTELLO “I’d had a dream of recording in Paris like this, one day,” the artist said about this collaborative effort which was recorded in Helsinki, Paris and New York. “I sang live on the studio floor, directing from the vocal booth,” Costello said of the new album in a press release. “We cut nine songs in two days. We spoke very little. Almost everything the musicians played was a spontaneous response to the song I was singing.” Those musicians were long time band mate Steve Nieve, as well as Bill Frisell, Nels Cline, Mickaél Gasche, Pierre-François “Titi” Dufour, and more. “I wanted to write “Helsinki-Paris-???” on the record jacket like this was a perfume or an advertising agency. London was a possibility for the third city but London is forever. We’ll be there again,” Costello said. “Michael sent this music to me from New York at the perfect time. It connected to elements in both of the previous sessions and completed the picture. “I wanted the record to be vivid, whether the songs demanded playing that was loud and jagged or intimate and beautiful.” The first track which has been released to date is “We Are All Cowards Now”.
LO V E YO U R LIFE SOPHIE KINSELLA
PIANO S K E TC H ES BIRDY British singer-songwriter Birdy is back with her first project in four years. Piano Sketches follows her third studio album, Beautiful Lies and this EP comprises four tracks, written and produced independently over the four years away from the limelight. “I’ve spent the last few years recording a new album coming next year which I’m super-excited to share,” Birdy revealed in the press release which accompanied the announcement of the November Atlantic Records EP. “I wrote a load of music I’m so proud of that might not normally have seen the light of day — I’ll be releasing the tracks stripped back over the coming months ahead of the album.” The first single, “Open Your Heart”, was released in September with an accompanying music video directed by Alex Thompson.
I love you ... but what if I can’t love your life? Ava is sick of online dating. She’s always trusted her own instincts over an algorithm, anyway, and she wants a break from it all. So when she signs up to a semi-silent, anonymous writing retreat in glorious Italy, love is the last thing on her mind. Until she meets a handsome stranger . . . All she knows is that he’s funny, he’s kind and - she soon learns they’re hugely compatible. He’s equally smitten, and after a whirlwind, heady romance, they pledge their love without even knowing each other’s real names. But when they return home, reality hits. They’re both driven mad by each other’s weird quirks and annoying habits, from his eccentric, sauna-loving family to her terribly behaved, shirt-shredding dog. As disaster follows disaster, it seems that while they love each other, they just can’t love each other’s lives. Can they overcome their differences to find one life, together?
M O O N F LO W E R MURDERS ANTHONY HOROWITZ Retired publisher Susan Ryeland is running a small hotel on a Greek island with her long-term boyfriend. But life isn’t as idyllic as it should be: exhausted by the responsibility of making everything work on an island where nothing ever does, Susan is beginning to miss her literary life in London – even though her publishing career once entangled her in a lethal literary murder plot. So when an English couple come to visit with tales of a murder that took place in a hotel the same day their daughter Cecily was married there, Susan can’t help but find herself fascinated. And when they tell her that Cecily has gone missing a few short hours after reading Atticus Pund Takes The Case, a crime novel Susan edited some years previously, Susan knows she must return to London to find out what has happened. The clues to the murder and to Cecily’s disappearance must lie within the pages of this novel. But to save Cecily, Susan must place her own life in mortal danger ...
DISCLAIMER: All books featured here are supplied by Penquin Random House South Africa
THE T E S TA M E N T S MARGARET ATTWOOD When the van door slammed on Offred’s future at the end of The Handmaid’s Tale, readers had no way of telling what lay ahead for herfreedom, prison or death. With The Testaments, the wait is over. Margaret Atwood’s sequel picks up the story more than 15 years after Offred stepped into the unknown, with the explosive testaments of three female narrators from Gilead. In this brilliant sequel to The Handmaid’s Tale, acclaimed author Margaret Atwood answers the questions that have tantalized readers for decades.
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1 4 MIGHT NOT BE A BAD IDEA TO START THINKING ABOUT GIFTS FOR FRIENDS AND FAMILY SINCE THE FESTIVE SEASON IS DRAWING NEAR. A QUIRKY PREZZIE LIKE A FLOATING DRINK HOLDER – BEVERAGE BOAT – FOR THE POOL OR A NIFTY LITTLE EARBUD HOLDER COULD FIT THE BILL. DO NOT PASS GO; DO NOT COLLECT THE ACCRUED BROWNIE POINTS FOR BEING A GREAT GIFT GIVER!
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1. PROTEA HEXAGON MDF COASTERS | R90 | www.hellopretty.co.za 2. DOUBLE WALLED CHAMPAGNE GLASSES | R229 | www.yuppiechef.com 3. PLAID EARBUD CASE | R189 | www.niftygifts.co.za 4. LARGE PICNIC RUG | R599 | www.yuppiechef.com 5. FLAMINGO COIN PURSE | R55 | www.aplacetoshop.co.za 6. UNICORN BEVERAGE BOATS | R199 | www.aplacetoshop.co.za 7. HAPPY HOUR HAND AND NAIL CREAM | R39 | www.niftygifts.co.za 8. AROMADOUGH STRESS THERAPY | R85 | www.nfitygifts.co.za 9. DESKTOP FOOSBALL | R89 | www.niftygifts.co.za
BOOK A GE THERE’S NO PLACE LIKE HOME, SAID DOROTHY IN THE WIZARD OF OZ. WITH INTERNATIONAL TRAVEL HAVING ALMOST GROUND TO A HALT DUE TO THE CORONA VIRUS, EXPLORING ONE’S OWN COUNTRY IS WHERE TOURISM IS AT. DEE GRIFFIN HIGHLIGHTS THE BEST FEATURE OF A FEW APPS TO HELP FIND THE BEST PLACES TO STAY. AIRBNB
This is the app that almost changed the face of tourism as the world knows it. One of the biggest holiday rental marketplaces globally, Airbnb has access to more than six million homes worldwide. And it’s no longer just about having a pillow to rest your weary head on. Airbnb has expanded the accommodation booking experience beyond computer, tablet and mobile phone. It now offers additional features – like the option of literally enjoying the local lifestyle, being guided on special one-on-one excursions with either your accommodation host or a local resident. It’s an advantage that no guide book can compete with. Trusted by millions, it’s been a disrupter of the accommodation sector. Unique places to stay can include cabins, rooms, apartments, whole houses with pools or edgy inner-city lofts. And Airbnb is not just for travellers. If you have a spare room, garden cottage or secondary home, as a host, you can rent your own accommodation out to travellers on a reliable platform that puts safety first. By using the app you are able to view traveller profiles and also communicate with guests without having to give out personal phone numbers. With a 24/7 international support team, both guests and hosts have access to customer service whenever it’s needed.
SOCIAL MEDIA |
TAWAY AFRISTAY
One of South Africa’s largest accommodation portals, Afristay has over 20 000 listings in 2 000 African locations. Tailored to make the booking experience easy and affordable, it’s possible to find the dream place to stay and book everything from arrival to departure to make a visit completely hassle free. With everything on offer from rural cabins on game reserves to boutique cottages on wine farms the perfect trip or breakaway is literally a mouse click away. All properties are pre-verified so using Afristay promises a risk free experience. By creating an account users can save places to a wish list, peruse more than 10 000 guest reviews and use search filters to help narrow down the available options. In these challenging times, who isn’t looking for a little bit of extra income? It’s possible to list your property with Afristay who in turn market it to hundreds of thousand of people free of charge.
LEKKESLAAP
Local booking platform LekkeSlaap believes that South Africans know what South Africans want for a lekker getaway. It’s marketed as the easiest way to find and book accommodation within SA’s borders. Thousands of properties, guest houses and the like are listed on their site. By specifying price and the ever important consideration of safety, LekkeSlaap uses search filters to find accommodation to suit all needs. Furthermore, sign in and create an account and a weekly email will offer access to regular specials and nationwide discounts. You can manage every element of a booking easily and quickly as well as communicate with customer support staff with the click of a button. Unlike other accommodation apps, it’s also possible to search for and book local flight options. So you really can plan your entire trip with ease.
BOOKING.COM
Although working from home and Zoom conference calls took care of a heap of business during lockdown, when it comes to leisure stays, half the fun is browsing the net to find something which suits pocket and wish list. Booking.com is an aggregator site that allows visitors to search more than 27 million properties worldwide. By using search filters it’s possible to design the ideal trip by narrowing down choices according to price, review scores, amenities and anything else important. Even if booking at the last minute, the app will search for the best deals available, all verified by guest reviews. With a free account, the app facilitates booking on the go, allowing users to make changes whenever needed. With most accommodation offering free cancellation, it’s possible to even plan for the unexpected. NOV/DEC 2020
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HERO @
ZERO THE FESTIVE SEASON BRINGS WITH IT SOUTH AFRICA’S ANNUAL SHAMEFUL DAILY STATISTIC: THE ANNUAL ROAD DEATH TOLL. MANY OF THE DEATHS ARE ATTRIBUTED TO DRIVING UNDER THE INFLUENCE OF ALCOHOL. FIONA MCDONALD REVIEWS RECENT DEVELOPMENTS ON THIS FRONT.
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M
inister of Transport Fikile Mbalula stated in August that South Africa should have a drink driving limit of zero by December. Due to the nature of magazine publishing and deadlines, it would take a crystal ball to know whether this has indeed become reality. Nonetheless, there is widespread support for this move – and very good reasons to reduce the current blood alcohol level from 0.05mg/l to absolute zero. As Business Insider reported at the time, cabinet approved the National Road Traffic Amendment Bill in March and the draft law was released in June. “It effectively seeks to ban anyone who has had a drink from operating a motor vehicle, until no alcohol can be detected in their blood or on their breath,” the report stated. “The Bill does not alter the methods of testing, penalties, or any other part of current legislation that deals with drink-driving. It simply scratches out the sections of the current law that specifies the permitted level of alcohol for drivers. That is less than 0.05 grams per 100 millilitres, or for professional drivers less than 0.02 grams per 100 millilitres, when measured via blood sample.” The Automobile Association released a statement the following day in response, stating that changing the traffic laws to clamp down on drink driving was “meaningless and ineffective”. It rightly pointed out that without enforcement the regulations are pointless. It also noted that the current analyses of drunk driving in South Africa “are fragmented and disparate, with no conclusive findings besides those which call for greater research on the matter”. Definitive research was a move the AA would support, the statement read. “But we cannot have a situation where the government is guessing to what extent alcohol is a contributor of road deaths with no actual plan to deal with the road safety crisis in South Africa as a whole, other than to amend the law. This approach amounts to dealing with the issue of drunk driving without first addressing the issue of current enforcement and lack of education,” says the Association. “It is our view that people who drink and drive will not alter their behaviour because there are no consequences so they’re willing to take that gamble of being caught. Ensuring proper law enforcement should be the first step before amending laws. If law enforcement doesn’t change how it operates now, how will changing the law make a difference?” asked the AA. The organisation pointed out that practical,
workable plans “to improve traffic law enforcements which were compiled by experts and traffic officers themselves” were on the table. “Yet there are those who seem intent on focusing on one aspect of road safety – drunk driving – as a panacea for road fatalities. It is, in effect, putting a band aid on a gaping wound with the hope that it will stop the flow of blood. It won’t,” was the AA’s blunt assessment. Various corporates within the liquor industry are doing their bit to highlight awareness by means of campaigns and support for Aware.org. SAB, a company which had to destroy hundreds of thousands of litres of beer due to health and safety reasons, has been one of the most
is a serious and pervasive issue, and combating it requires a multistakeholder response, said Raymond Martin, Chief Director: Gauteng Liquor Board. “There is a need for a collective and organised reaction from all relevant actors across government, civil society, and private sector. Regarding this latest campaign with SAB, the chosen locations for the murals are places where this message will have the highest social impact as well as where responsible behaviour is of the highest importance. We are pleased to have played a role in the #RESPONSIBLETOGETHER campaign.” “Alcoholic beverages like beer are very much a part of South African
“It is our view that people who drink and drive will not alter their behaviour because there are no consequences so they’re willing to take that gamble of being caught. Ensuring proper law enforcement should be the first step before amending laws.” – Automobile Association
prominent and proactive. Partnering with the Gauteng government, its ongoing #RESPONSIBLETOGETHER campaign, is aimed at creating awareness and education on the impact of the irresponsible use of alcohol and the effects of harmful behaviour. Senior Corporate Affairs manager at SAB, Kgosi Mogotsi: “Our experience through the national pandemic has taught us the importance of communicating with our communities more effectively, in a way and style which they appreciate and understand.” Vivid murals in prominent locations in Gauteng stressing the message of responsibility was chosen as one way to get the message across. The harmful use of alcohol
culture,” SAB’s Mogotsi said. “It has been that way for cultures around the world for centuries and we believe that every experience with beer should be a positive one.” Mogotsi further pointed out that the beer or brewing industry was an important part of the country’s economy, supporting more than 1.1 million livelihoods. “However, as members of the alcohol industry, we believe that we have a long way to go in improving alcohol consumption patterns and behaviours across the country. We therefore believe that promoting a healthy industry that is characterised by responsible behaviour is incredibly important.” Additionally, with the Beer Association of South Africa (BASA) and the Craft Brewers Association, NOV/DEC 2020
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Minister of Transport Fikile Mbalula announced his intention to get parliament to ratify an amendment of the blood alcohol limit to zero percent.
SAB said as a company it was committed to curbing and reducing the harmful use of alcohol. It subscribed to the World Health Organisation (WHO) target of a 10% reduction in harmful alcohol use by 2025. “As a company, we share these goals—we believe that the harmful use of alcohol is not good for our consumers, colleagues, families and communities, as well as for our business,” an SAB statement read. “We are building a company to last beyond our 125 years invested in South Africa. So we can continue to brew beers and build brands that bring people together for a better world. This relies on thriving communities, who fully participate in the economic recovery of our country.” As SAB stated in a recent media release: “We believe when you drive you should never drink and we fully support the implementation of 0% breath alcohol content limit, coupled with strong law enforcement, as already proposed by the Department of Transport. “We continue to invest and collaborate in our partnership with the Department of Transport and the Road Traffic Management Corporation (RTMC) to run the Alcohol Evidence Centres (AECs), which have proven to successfully assist in improving the number of drink-driving convictions for abuse, and reducing incidents of this nature.” Those are noble ideals, but as the AA pointed out, without enforcement laws are meaningless. And without community or individual buy-in, noble ideals will not see target goals achieved. There are more no- and lowalcohol options available than ever before. It’s
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a segment of the alcohol industry which is showing rapid growth indicating that people are choosing to do the right thing. Hard lockdown in March during the global pandemic forced many South Africans across the board to re-examine their relationship with alcohol. Many folks who thought they had a handle on the amount of alcohol they consumed had to reconsider once their supply was consumed. As with so many challenges that South Africans face on a daily basis, it appears that taking ownership and personal responsibility is the solution. Looking to local or national government to fix things is – realistically – not an option. As the quote states: The buck stops here. Take control of your own actions. If you drive, don’t drink. It’s the responsible thing to do – for the sake of your family, your community and all South Africans.
Being the designated driver doesn’t mean being a total party pooper – there are many non-alcoholic options available nowadays.
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Not For Persons Under The Age Of 18.
MAKE MEMORIES. DON’T BECOME ONE.
YOUR DRINKING CHOICES HAVE MORE CONSEQUENCES THAN EVER BEFORE. This Festive Season, don’t drink and drive. Make it to your next destination, your next celebration, and 2021, safely.
aware.org.za # AwareOfTomorrow #DrinkResponsibly
A message brought to you by aware.org in partnership with the Alcohol Industry of South Africa.
in the next issue of
BOURBON A Rye look at Tennessee and beyond
PACKING A PUNCH Going retro now that Summer’s here
POPPING CORKS Fizz from Prosecco to Cava
BROUGHT TO YOU BY
CONGRATULATIONS
The winner of the book TAPAS WITH LIAM TOMLIN is Julia Vanderwal from Gauteng
W W W .T O P S AT S P A R . C O . Z A
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OM TE
FOEFIESLAAID OF NIE
N AS JONGMAN WAS MY ADRENALIENLUS GROOT. VLIEG, VALSKERMSPRING, BERGKLIM, MOTORFIETSE EN SO. MAAR EEN VAN DIE MEES ONVERGEETLIKE DINGE WAS DIE FOEFIESLAAID DAAR NABY SWELLENDAM.
Address: TOPS at SPAR Swellendam, 25, Voortrek Street, Tel: 028 450 8181 Business Hours: TOPS at SPAR Mon-Thurs 09h00 - 17h00 Fri: Closed Sat-Sun: Closed Public Holidays: Closed TOPS Customer Care Tel: 086 031 3141
*Times are as per latest government regulation at time of print
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et buitekant Swellendam, die derde oudste dorp in die land, kry jy die Buffeljagsdam en -rivier, een van die mooiste plekke in Suid-Afrika. Dis daar waar die pret begin het so paar jaar gelede, 1995 om presies te wees. Ek het avontuurtoere aangebied en het twee Swellendammers ontmoet wat ook planne gehad het. Saam met Kosie van Zyl en Adre Rheeder het ek op die wal gestaan waar die rivier en dam bymekaarkom. Die wal was soortevan ’n krans van 45 meter hoog. Hulle is manne wat geweet het van invalshoeke en goeters en het planne opgetrek. Skaars ’n week of wat later staan ons weer daar. Langs ’n indrukwekkende platform vanwaar ’n kabel 120 meter ver teen ’n wilde hoek afsak water toe. Aan die kabel is daar so ’n katrolwiel met ’n handvatsel. Soos foefieslaaids werk is die idee mos nou om daai katrolhandvatsel vas te vat en van die platform af te hol om soos weerlig water toe te laat spaander. Die probleem was net of dié kontrepsie gaan hou of nie. Wie gaan eerste? Dis daar waar Adre die plan kry om eers ’n proefkonyn af te stuur: ’n Streepsak vol sand wat soveel soos ’n groot man weeg. Daai sak is grasieus af, af, af tot by die eindpunt. Foutloos. Nou’s almal gretig. Adre is eerste af. By die eindpunt tel hy sy voete op vorentoe, so in ’n sit-posisie. “Sleep liewer jou voete agter jou,” is sy raad aan Kosie wat regstaan om volgende te slaaid. “Hoekom?” “Ek het ’n enema tot by my mangels gekry!” Ek is derde daar af wat my effe soos Buzz Aldrin laat voel het, maar nou ja, wat ’n voorreg, steeds. So het ek daarna week na week my toeriste gebring om gillend en jillend daar af te woer. Die foefie was formidabel.
Iewers tussen alles kom daar ’n bonus-geleentheid. ’n Naweek sonder enige toeriste en ek besluit om my twee meisiekinders te gaan wys wat Pappa doen om hulle skoolgeld te betaal. Ons het by Kosie se Umshanti op die oewer van die dam ingeboek en is dadelik foefie toe. Daar het Pa die voorreg gehad om eerste te demonstreer en vir ’n oomblik soos Neil Armstrong te voel. Daarna het Michelle, my oudste (’n hele agt jaar), die katrolwiel vasgevat en my so ’n kyk gegee en laat wiel. En gegil en gelag. Tot lank na die eindpunt. Toe’s dit Nandi se beurt, sou sy wou. Sy hoef dit nie te gedoen het nie, maar sy het self deur die hele ritueel gegaan. Harnas aangegespe, alles. Maar daai sesjarige voetjies wou nie van die platform af nie.
Soos foefieslaaids werk is die idee mos nou om daai katrolhandvatsel vas te vat en van die platform af te hol om soos weerlig water toe te laat spaander. “Nandi, jy hoef nie te gaan nie, rêrig,” sê ek. “Maar Pappa gaan kwaad wees as ek nie gaan nie. Of dink ek is sleg.” “Nee glad nie,” sê ek terwyl ek in haar benoude diep blou oë kyk en haar ’n agterdeur gee om nie te gaan nie, maar haar sesjarige waardigheid te behou. “Oukei, ons is more nog hier, dan kan jy besluit of jy wil gaan of nie. Los dit vir nou.” Die volgende oggend na brekfis: “Raait Nandi, wat sê jy van daai foefieslaaid?” “Ek het gisteraand daaroor gebid.” “En?” “Liewe Jesus dink dis nie ’n goeie idee nie.”
A DRINKING AND DRIVING AFTERTASTE
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THAT WON’T GO AWAY