Cheers - Nov/Dec 2015 (Vol.21)

MP O C

LI M

RY A T EN

Nov Dec 2015 Vol.21

brought to you by

HEAVEN ON EARTH, wine tripping the Hemel en Aarde valley TIGHT LINES: Fish on the fly TASTE TEST ALCOHOL-FREE BEERS: Becks, Bavaria, ClauямЖhaler & Erdinger

COCKTAILS & COUNTRIES

T

www.topsatspar.co.za

WATER SAFETY 101, avoid drowning & danger

WIN

a copy of THE BANTING BAKER by Catherine Speedie

Spirits of Summer

me

! r u o F lav o Add s

FLYING FISH CHILLED GREEN APPLE HAS ALL THE BITTERNESS OF BEER BREWED OUT, AND APPLE FLAVOUR BREWED IN.

GO ON, TRY IT FOR YOURSELF! Not for Sale to Persons Under the Age of 18.

contents

beer TASTING

Editor’s Letter

4 6

Something big is brewing

FLY FISHING

News

Avondale's world class bubbly, Johnnie Walker's joyful campaign, 250 years of Hennessy Cognac and walking on the biodynamic side with Waterkloof wines.

12 14 16

Tinus Talks

Using your sixth sense

Fundi

Melvyn Minnaar on tasting for TOPS at SPAR

Wine faithfuls Brands to trust

32 COCKTAILS

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38

22 28 32 38

Road tripping

The Hemel-en-Aarde valley

Zero beer

Taste without consequence

Patriotic cocktails State of the nations

On the fly

Fishing for more than compliments

42 43 44 46

In bathing mode

A timeline of costumes

DIY

Ultra simple Christmas trees

Entertainment

Books, CDs and DVDs

Thingamajigs

Desirable doodads

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Road tripping

Nov Dec 2015 Vol.21 www.topsatspar.co.za

1

WIN

One of two copies of The Banting Baker

contents

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51

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62 64

66 68

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Thingamajigs

TOPS nosh

Silwood Kitchen’s latest menus

Book giveaway The Banting Baker by Catherine Speedie

Man met ’n pan

Emile Joubert se perfekte braaibroodjie

Blogspot

A present from Teresa Ulyate

Web presence Design and health

Taking responsibility Water safety in summer

@cheersmag

@CheersMag

www.cheersmag.co.za

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Highlights of Next Issue and Competition winners

The Grocery List

71 72

Loopdop

Bronkhorstbaai laat waai

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recipes

NOW IN STORE

The Cﾃ山OCﾂｮ word and associated logos are trade marks. ﾂｩDiageo 2015

Not for Sale to Persons Under the Age of 18. Drink Responsibly.

NOT SUCH SMALL BEER… EDITORIAL - Fiona McDonald

Small beer, as an expression, means something that is unimportant.

The

shayne@integratedmedia.co.za

team

Editor Fiona Mc Donald fiona@integratedmedia.co.za Art Director Megan Merifield megan@integratedmedia.co.za Advertising Eloise Meyer

origin of the

eloise@integratedmedia.co.za

expression comes

Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za

from the days when small beer or small ale

PR & Promotions Ashlee Attwood

usually contained very little alcohol and

ash@integratedmedia.co.za

was weak. Manual labourers, so Wikipedia

Photography Ashlee Attwood & Thinkstock.com

reliably informs us via the Internet, used to

Contributors Clifford Roberts, Melvyn Minnaar, Teresa Ulyate, Ashlee Attwood, Mohun Schulz, Emile Joubert, Tinus van Niekerk and Gerrit Rautenbach Head Office | Cape Town Tel: 021 685 0285

slake their thirsts by downing pints and pints of small beer daily, up to five litres a head.

But the recent headlines in the business pages has been anything but small beer.

Quite the contrary: the world’s largest brewer, AB InBev, made a takeover bid for SABMiller that had people gasping over their pints. It’s seriously BIG beer – after all, they offered $100 billion for our home-grown brewing giant! The amount of money offered is staggering when converted to South African rands. It runs into trillions! In fact, the really shocking thing is that the offer is larger than South Africa’s annual national budget.Analysts believe the reason AB InBev offered a 40% premium on the current SABMiller share price was because of the latter company’s strength in Africa. News24 reported that up to one third of SABMiller’s profits come from Africa – and this continent is the fastest growing beer market in the world.

Prior to accepting the offer in principle, SABMiller’s board initially rejected the bid stating that even at $100 billion, it undervalued the company.

“SABMiller is the crown jewel of the global brewing industry,” SABMiller chairman Jan du Plessis said in a statement, “(it is) uniquely positioned to

4

Publisher Shayne Dowling

www.topsatspar.co.za Nov Dec 2015 Vol.21

Suite WB03 Tannery Park

continue to generate decades of

23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701

standalone future volume and value

Printing | Paarl Media Cape

growth for all SABMiller shareholders from

Published by | Integrated Media for TOPS at SPAR

highly attractive markets.”

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

With the company active in 17 different countries in Africa – as well as with substantial interests in China as well as South America – SABMiller has come a long way

STOCKISTS SPAR Good Living items are available

in 120 years. Its origins stem back to the

at your nearest SPAR outlets. www.spar.co.za,

Witwatersrand gold rush in 1886 with thirsty miners among their earliest enthusiastic consumers of Charles Glass’ brews.

Should South Africa’s competition commission not place any obstacles in the path of this deal, it would become the third-largest corporate takeover ever – and would also mean that one in every three beers drunk worldwide would be from this newly merged brewing giant.

Plato said “he was a wise man who invented beer”. And an even wiser one who invested in SAB shares many years ago…

Enjoy the festive season!

Cheers, Fiona

FIONA MCDONALD is a trained

journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

www.spree.co.za & www.yuppiechef.com COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 11th December 2015. 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 3 issues.

Grab life by the

APPLES

Savanna’s got apples. Have you? www.savannacider.com

NEWS

NEWS

Joy and Johnnie Walker

In life, we’re taught that success is attained after hard work, tenacity, grinding through blood, sweat and tears and overcoming adversity. delighted to announce our first South African JoyWalker, Benny Masekwameng, a top chef, beloved media personality and Master Chef SA Judge.”

Masekwameng’s love for cooking stems from his childhood when his mother ran an informal catering business. The executive chef at Mondo Vino restaurant at Montecasino attributes all his achievements from his passion, dedication and love for But Johnnie Walker whisky’s new campaign turns that concept on its

“I am lucky in life that I have found

head – saying that success doesn’t

success in a field that I am passionate

have to be an uphill slog. The formula

about,” Masekwameng said at the

to success is enjoying what you do and

launch. “This love has led me to

taking joy from it. Love what you do

embrace all the wins, whether big or

and success will follow.

small. I am excited that Johnnie

The new campaign, Joy Will Take You

Walker has invited me to share my story

Further, was locally introduced at an

and I hope to inspire others to

exclusive event in Johannesburg.

embrace their own journey of success

Johnnie Walker revealed that global

and experience the joy that comes

research indicates that those who

with it.”

embrace joy in their journeys progress the furthest.

“As a brand with a 200-year

Positive psychology expert and life coach Justin Cohen said: “The obsession with the destination has

legacy, Johnnie Walker is about

given way to a joyful appreciation of

progress and the journey that one

the journey. As a positive psychology

embarks on to achieve success,” said

expert, I’m thrilled to have the

Gavin Krenski, brandhouse Marketing

opportunity to share the science on

and Innovation Director. “The Joy Will

how joy truly does take us further and

Take You Further campaign embraces

what we can do to create more of it in

stories of those who have achieved

our lives.”

remarkable things as a result of their

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his work.

“When you take one of the most

positive outlook in life. As a result we

iconic lines in branding –

have identified individuals, both locally

‘Keep Walking’ – and bring this

and globally, who have embodied this

perspective of ‘walk with joy’ to it, you

philosophy of joyful progress, our

realize that there has been a seismic

JoyWalkers. At this stage we are

shift in the zeitgeist.”

www.topsatspar.co.za Nov Dec 2015 Vol.21

Clear conscience & head

Robertson producer, Van Loveren, has just released a range of alcohol-free bubblies which are certain to make the season that little bit more festive.

Whether it be simple pre-dinner drinks with friends or a celebration – Van Loveren’s alcohol-free sparklers are certain to light up the occasion and keep you company throughout the night.

Now you can join in the festivities by popping a Papillon, no matter the occasion – a wedding, baptism, birthday party, an important milestone or just because it fits the moment – and do so completely alcohol free.

The Papillon alcohol-free Sparkling Blush is made with red muscadel grape juice and has fruity flavours of berries and candyfloss. Ideal as an aperitif, it is just as excellent with food and especially with desserts, fruit and chocolate.

The Papillon alcohol-free Sparkling White is a white, muscadel driven effervescent. On the palate you’ll discover delicious notes of sun-kissed grapes. It’s fruity and sweet, and is particularly tasty with fruit and desserts.

Book a guided tour through the cellar to see where Papillon and the Van Loveren wines are made. Cellar tours take place on weekdays only.

To book, phone 023 615 1505 or send email to tastings@ vanloveren.co.za.

G! A M ow n

L n l i n e . co . z a A T G I le o m a g

D vI a i lacbh ee rs A w. ww

Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings or enter the most recent competitions. And there's more...

NEWS

NEWS Scottish Leader soars in SA

Circle of Life biodynamic walks

For a different kind of walk, Waterkloof Estate, the sustainable wine farm on the outskirts of Somerset West, invites nature lovers and eco enthusiasts to lace up for its new, monthly Circle of Life Biodynamic Walks and learn about its green philosophy.

The hour long walks guided, and unearth a biodynamic

Since unveiling its new look and

bastion’s way of life on the

enhanced blends last December, Scottish Leader has seen double digit

crest of the Schapenberg,

volume growth in South Africa,

where it works in harmony

the second biggest market for the

with nature to produce its

brand globally. This is in spite of the

pure, untamed wines.

decline of the Scottish whisky

The aim of these walks is to

category in the country.

show visitors how it is really

As part of the campaign, Scottish

done and explain the

Leader has commissioned graffiti artist

philosophy behind the

Prefix to create 3D street artwork at the

concept of biodynamic and

V&A Waterfront in Cape Town, and at Newtown Junction in Johannesburg.

These will remain visible until the end of the festive season.

The brand is launching an Instagram page, @ScottishLeaderWhisky, and will be engaging with three popular South African ‘instagrammers’, Ockie Fourie (@theworldsyoungestman), Craig Howes (@craighowes) and Thabiso Tshabalala (@the_analogue_guy).

The three will be taking pictures in their unique, personal style but keeping with the ‘a new perspective’ brand theme, using the hashtag #NewPerspective.

Scottish Leader will also be giving away R50 000 worth of consumer prizes on its Twitter platform, @ScottishLeader. The prizes range from Apple Mini iPads and iPhones to Persol sunglasses and Fossil watches.

The hashtag for this digital drive will be #FollowTheLeader.

Scottish Leader Original is available from leading South African liquor outlets.

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www.topsatspar.co.za Nov Dec 2015 Vol.21

organic farming.

Christiaan Loots is the driving force behind Waterkloof’s cutting edge biodynamic endeavours and environmentally responsible farming methods.

It took him and his green brigade 10 years to transform the once depleted, conventionally farmed land into the healthy, sustainable life-force it is today.

The walks will be on offer until the end of April 2016 and cost R100 per person.

Pre-bookings are essential and a maximum of 12 guests per walk is allowed.

It starts at 10am and don’t forget to wear sunscreen, hat and comfortable walking shoes!

Or extend your Winelands walking experience and treat yourself to a relaxed wine tasting and Waterkloof Platter after a morning spent amidst fynbos and vines at R250 per person.

For more information on these walks or pre-bookings contact Waterkloof Estate at 021 858 1292; email zandri@waterkloofwines.co.za or visit www.waterkloofwines.co.za.

Also engage with the estate on Facebook and Twitter @WaterkloofWines.

Tropical tones

The new Zonnebloem Limited Edition Sauvignon Blanc’s special defining characteristic is its strong granadilla

flavour. This tropical attribute comes from the grapes of a single vineyard block outside Stellenbosch which has always displayed this characteristic.

So much so that it has become known as the Granadilla Block!

This wine is only made in exceptional years and 2015 vintage is the first time it’s made from the grapes of a single vineyard block. The wine can be drunk now or cellared for five to eight years. It is best served with green Thai dishes, tomato-based food, fish and other seafood, and poultry.

What's happening

HTTP://WWW.BELVEDEREVODKA.COM

NEWS

Spectral spirit He’s still licensed to kill – and thrill! Movie theatres throughout the republic will be packed from the end of November when the latest episode in the long-running James Bond series hits local screens.

Since 1962 there have been 23 different movies with many experts rating the most recent few – a remake of Casino Royal, Quantum of Solace and Skyfall, all starring Daniel Craig, as the most tense, taut and darkly exciting of all.

A cryptic message from Bond’s past sends him on a trail to uncover a sinister organization. While M battles political forces to keep the secret service alive, Bond peels back the layers of deceit to reveal the terrible truth behind SPECTRE. Bond of course made the vodka martini – “shaken, not stirred” – famous and luxury vodka maker Belvedere has latched onto this, releasing two custom-made limited editions to celebrate the release of the 24th film in the franchise, Spectre.

In an unprecedented move, Belvedere has replaced the iconic Belvedere Palace with the famous MI6 headquarters.

Belvedere’s signature blue palette will be switched for a distinctive green, mirroring the secret spy agency’s ink of choice, creating a truly memorable collector’s edition of 100 bottles. A 007 twist will also be applied to Belvedere’s iconic Silver Saber bottles, known for their cutting edge, metallic aesthetic and illuminating technology.

Belvedere Vodka president, Charles Gibb said: “James Bond is recognized as the most admired and influential tastemaker in the world. We’re delighted that Belvedere will be partnering with SPECTRE, our largest global partnership to date.”

Dwight Caines, president of Theatrical Marketing for Sony Pictures, said: “James Bond’s cool attitude and stylish sophistication have always gone hand-in-hand with his choice of vodka martini. Belvedere is a perfect match.”

Belvedere 007 SPECTRE Bottle The limited edition Belvedere 007 SPECTRE Bottle features the iconic James Bond gun barrel.

A closer look reveals the mark of the SPECTRE organization and a recipe for the timeless Shaken Not Stirred 007 martini.

About the bottle designs...

Belvedere 007 Silver Saber Bottle The 1.75L limited edition Belvedere 007 Silver Saber Bottle features elegant lines and a polished metallic finish. Etched by laser, the iconic 007 mark illuminates in an homage to the cutting edge style celebrated by Belvedere and Bond.

Belvedere MI6 Bottle The Belvedere MI6 Bottle replaced the iconic Belvedere Palace with the famous MI6 headquarters and switches the signature blue palette for a distinctive green, mirroring the secret spy agency's ink of choice. Only 100 collector's edition Belvedere MI6 Bottles were produced. *Not available for purchase.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

HTTP://WWW.BELVEDEREVODKA.COM

Excellent choice, Mr. Bond.

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NEWS

NEWS

Hennessy’s 250!

Africa is home to 165 000 dollar millionaires. Is it any wonder then why the continent has become the focus of business for so many luxury brands?

MD: Africa/Middle East at Moët

enjoyed, let alone the type of

Hennessy,Pascal Asin says to be a

spirits,” said Asin.

successful international luxury brand

With the Hennessy family

one needs to adopt a business model

involved in the business over eight

specifically adapted to the consumers’

generations, it’s a Maison that

needs, wants and concerns.

prides itself on its lineage, time-

“The luxury consumer in Africa is

tested processes and ability to

hungry for experiences that resonate

adapt – much like the approach of

with them on a very personal level.”

Hennessy’s founder in 1765.

Hennessy helped create and capture

Asin said Richard Hennessy’s

nnessy’s ehind He tions is b ira sp a l in a a tains. to suit loc al Asin m Adapting frica Pasc A in e d a l dec successfu

these moments: “The typical African

philosophy and practice of adopting

consumer is the young aspirational

and adapting to the environment still

man who, at the end of his day or

rang true for the brand today: “Richard

week, wants to enjoy Hennessy with his

was Irish by birth but, when he moved

friends and colleagues to celebrate

to France, he took on the authentic

their journey to success."

ways of Cognac to create the world’s

Hennessy celebrates 250 years and

most superior cognac. It’s this mind-set

its Never Stop. Never Settle campaign is

African market in the early 1990s,

that has made Hennessy a success

a celebration of the relentless African

whisky and traditional brandy were the

around the world and, more recently,

spirit. “Succeeding in Africa doesn’t

most popular spirits and Cognac as a

in Africa.”

happen overnight – the African

When Hennessy first explored the

liquor category was non-existent.

Asin has supervised the Hennessy

welcomes it as their own. ”

consumer intrinsically knows it and we

brand growth in Africa for over a

understand it. It’s the African

commercial dilemma of having an

decade: “It’s more than just a business

consumers and our local partners who

almost non-existent market, but one

model – it’s about transmitting the

are continuously pushing the limits that

where consumers weren’t even willing

legacy of an iconic brand in such a

are driving us forward to continue our

to waver on the label of spirits they

way that the local market adopts and

legacy for another 250 years.”

“We were not only faced with the

World beating bubbly

Avondale, one of South Africa’s leading organic and biodynamic wine farms, is delighted to announce they are the winners of three top awards at the second Champagne & Sparkling Wine World Championships.

Set up and organised by the world’s leading authority on Champagne, Tom Stevenson, the competition has attracted some of the most prestigious names in wine from around the world, making Avondale’s success even more exciting and noteworthy. The Paarl-based winery won not only Best South African Sparkling Wine overall, but also walked off with the trophies for Best Blanc de Blanc MCC and Best Organic MCC, making them triple-winners and the most successful South African sparkling wine in this competition to date.

The competition is judged by Tom Stevenson along with Essi Avellan MW and Dr Tony Jordan, and is the first and only terroir-driven competition judged exclusively by internationally renowned Champagne and sparkling wine experts. Open to effervescing wines of every style produced anywhere on the planet, all wines are judged blind and evaluated strictly within the context of their origin and style.

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NEWS

Bragging rights for brandy A trio of South African potstill brandies were awarded top honours by international benchmarking competition, Concours Mondial de Bruxelles.

From the House of Van Ryn’s in Stellenbosch, a gold medal for the Van Ryn’s Fine Cask Reserve 15 year old, and a silver for the Van Ryn’s Distiller’s Reserve 12 year old, while the Robertson-based Klipdrift Distillery also proved its mettle with Klipdrift Black Gold claiming a silver medal. This brandy has components of potstill brandies which have been aged up to 21 years, resulting in a multifaceted brandy which continues to earn Klipdrift international acclaim.

First established in 1994, this year’s Concours Mondial de Bruxelles was held in Guiyang, capital of South West China’s Guizhoi province and attracted nearly 1 400 spirits from 43 countries, vying for recognition at one of the world’s most authoritative spirit competitions. The Concours Mondial exists to provide consumers with wines and spirits and has earned its reputation by selecting renowned judges of proven expertise.

“South Africans can rightfully be proud of our fine potstill brandies which continue to shine on a global stage. This award comes just in time to select one which suits your tastebuds and raise a brandy balloon on Heritage Day in honour of generations of brandy makers and their traditions,” said Distell brandy ambassador Nick Holdcroft.

TINUS TALKS - Tinus van Niekerk

SIXTH SENSE It’s well documented that the tongue picks up five basic flavours – salty, sweet, bitter, sour and umami. Now there’s a sixth…

D

NIEKERK

TOPS at SPAR’s wine offering.

industries. Scientists divide all people into three categories: supertasters, medium tasters and non-tasters. Supertasters have a much denser distribution of taste buds wine lovers. One person’s acute sense of

than medium and non-tasters,

o you know that if you invite 10

taste may mean nothing to another –

experiencing food richer and tastier than

friends for lunch it’s likely three

making expert recommendations

other people. Approximately 25% of

will be unable to appreciate the broccoli,

irrelevant to those consumers not born with

people are known to be “supertasters,”

Brussels sprouts and rocket, cappuccino or

the ability to discern small and subtle

50% are medium tasters, and 25% are

the dark chocolate fondant dessert? Why?

differences in tastes.

non-tasters.

Because they are non-tasters, not able to

There are thousands of taste buds

The four basic tastes of sour, sweet, salty

taste bitterness. And did you know that the

located on the human tongue – and on

and bitter have been known for

flavours in fatty foods and the mouth-feel

the top, bottom and sides of the mouth,

centuries. Then a fifth basic taste – umami,

of fruit-fat in a truly excellent wine are

with as many as 100 taste receptors found

described as savoury – found in foods such

genuine? In our flavour world fattiness

on each taste bud. Experiencing flavours

as meat and truffles, was identified.

has indeed arrived as a unique sixth

depends on how the chemicals in the wine

Recently scientists identified a sixth primary

primary taste.

interact with the tongue receptors and the

taste by discovering that receptors in our

blending together of the basic tastes. One

mouths recognize fat as a unique and

aroma and taste. Listening to some

way of testing tasting is to sample the

independent sensation, contributing to the

elaborate descriptions during wine tastings

odourless chemical propylthiouracil

mouthfeel and associated creaminess.

can be intimidating, even amusing. It’s

(known as PROP). It’s used to measure a

because the interpretation of a smell is

reaction to bitterness. Acute tasters will find

manipulated correctly by reproducing and

highly dependent on the context in which

PROP extremely bitter, while those with

introducing acceptable substitutes, it will

it was first experienced and its subsequent

“normal” tasting abilities will find it slightly

allow for taste to be enhanced. Imagine

associations. Which also makes it

bitter or tasteless.

what it’ll mean for flavour when it can be

We don’t all occupy the same worlds of

meaningless to other wine drinkers, proving

Fundamental differences in tasting

Fat is rather unappealing but if

sprinkled on any dish, from salads to

ability are attributed to genetic and

poultry, fish and beef. Not only will it affect

biological factors, and enhanced by

how the food tastes but how it feels – and

be useless for many consumers; not all

training and experience through careers

that could change the way we drink.

wines are created equal, neither are all

within the wine, food and perfume

nothing in recommending wines.

In fact, the ratings of wine experts may

12

Wine consultant TINUS VAN

has been instrumental in tweaking

www.topsatspar.co.za Nov Dec 2015 Vol.21

TOPS FUNDI - Melvyn Minnaar

WINE 101 Have you ever wondered what lies behind the selection of TOPS at SPAR’s Fundi range?

One of the fundis, Melvyn Minnaar spells it out here.

It

PAR’s PS at S left, TO m ro F . action dock, eil Pen team in edes. aar, N Fundi n e in stian E h ri T M : h n C y d lv n e a Above ith n, M rie Sm obinso , Sama Mark R iekerk N n a Tinus v

was a pretty hot day out there in the winelands. But we, the

TOPS at SPAR ‘wine fundis’, had the comfort of air-conditioning inside the conference room. At least the

MELVYN MINNAAR is an experienced art critic as well as taster and veteran

mouthed, blue tongued, page after

wine writer.

page of notes and scores, and hopefully

temperature, the water bottles at hand and dry crackers would ease the tasting journey about to begin.

Soon, in ‘flights’ of six to 12 glasses, 75 to 90 different wines would be presented blind to the six of us. We would have no clue about any and every wine. Only what our eyes, noses and mouths picked up, would matter.

In a double-blind tasting like this, the colour in the glass may or may not be the first marker; at least one could see whether the wine is white, red or a bubbly. But this colour scrutiny business doesn’t really help much.

A nifty nose and a tenacious tongue are the hard-working tools in this exquisite endeavour. Wine evaluation, like this, is both a heady pleasure and a sobering challenge. It tests memory, experience, and perhaps most importantly, one’s sensual perception.

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www.topsatspar.co.za Nov Dec 2015 Vol.21

So there we sat, a few hours later, red

a job well done. A selection, monitored Everything I’ve tasted, drunk, enjoyed or disliked in a wineglass

by the auditors, had been made.

Afterwards, observing the line-up of

before, come into play in this game to

the chosen – their labels now fully

find the winners.

exposed – we shared a sense of

Soon, in ‘flights’ of six to 12 glasses, 75 to 90 different wines would be presented blind to the six of us. We would have no clue about any and every wine.

Only what our eyes, noses and mouths picked up, would matter.

accomplishment. We six had more or less agreed on the best; real tasting team work.

When it was all tied up, I checked my notes and scores against the afternoon’s list. How did I fare scoring blind? Did I miss out on a wine that ought to have done better? Personal reward is the small satisfaction of getting some of it right. Tasting wine remains a wondrous journey.

A couple of months later, I’m in my TOPS at SPAR. A customer takes from the shelf one of the bottles we gave the nod to that hot day. Suddenly the taste, vaguely lodged in my memory, trips my mind. What a thrill.

WINE

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

RESPECT, TRUST AND LOYALTY

are concepts which many aspire to but which few achieve. In the ever more crowded field of wine, there’s still space for belief in products that have never let the market down and which continue to inspire confidence. Fiona McDonald reports.

Tried & trusted

Old faithfuls

E

very 35 to 120 minutes it erupts – for a full 90 seconds to five

white side. The fantastic thing about Nederburg is that you know what you’re getting. It’ll be a decent drop, drinkable to the last and it won’t cost you a fortune,

minutes. And it hasn’t wavered in more

even if it’s on a restaurant wine list with

than 150 years, attaining its full height of

the attendant mark-up.

30 to 60 metres every time. Little wonder that this geyser is called Old Faithful.

This closely studied and monitored

Nederburg has more to offer than these ‘staatmakers’: be a bit adventurous and try some of the wines from their other

cone geyser can be found in

ranges like the Heritage Heroes where

Yellowstone national park in Wyoming,

some interesting and unusual grapes are

America and was given that name in

used in a deliciously non-threatening way.

1870 because it was such a

Who wouldn’t want to taste a bottle

dependable natural phenomenon.

called Beautiful Lady with its semi-sweet,

As a consumer there is nothing worse

grapey flavours? It might be a different

than walking into a local supermarket or

story if the consumer was faced with a

liquor store and facing an overwhelming

bottle labelled Gewürztraminer! Many

selection of wines, many of which you

don’t even know how to pronounce it,

have never heard of, let alone ever

let alone know what it’s supposed to

tasted! So what are the Old Faithful

taste like…

wines that are tried and trusted, wines

Also in the Distell stable are similar

that you can depend on come rain or

examples of reds that can be found

shine, braai or the boss for dinner?

almost anywhere – Chateau

Nederburg has to top the list. It’s

Libertas, the wine that’s been around

been around as a brand since the 1940s

for nearly 80 years, Tassenberg and

and is the biggest brand of South

then the whole Zonnebloem range

Africa’s largest wine producer, Distell.

of Shiraz, Cabernet Sauvignon, Pinotage,

Whether you are in a steakhouse in

Laureat and more, as well as other Cape

Bloemfontein or B&B in Nieu-Bethesda,

Legends products.

Spur in Scottburgh or tavern in Soshanguve you are bound to find a bottle of Nederburg wine – and it’ll probably be Nederburg Baronne or Edelrood if it’s red or Lyric or Stein on the

Nov Dec 2015 Vol.21 www.topsatspar.co.za

17

WINE

Graça first reached the market in 1993 and celebrated its 30th birthday in fitting fashion at the Strandloper near Langebaan in November 2013. It was a wine consciously made to appeal to a broad range of tastes, loosely modelled on a Portuguese Vinho Verde. Catchy advertising and marketing made it a hit.

(Who can forget the all singing-dancingsharing-eating wine or those adverts with crabs and crayfish?) It’s a white that ticks all the boxes – ample fruit, good refreshing acidity, lovely body and enough interest to be able to partner a snoek off the braai, a mussel potjie or a Caesar salad in

Two other wine producers who are 100% Old Faithfuls are the family-owned and run Simonsig and Backsberg, both of which were among the founders of the Stellenbosch Wine Route way back in the 1970s. The Malan family of Simonsig have farmed their vineyards for multiple generations. It was established in the

The Malan family of Simonsig have farmed their vineyards for multiple generations.

1950s with their first own label bottling

chops to a big roast sirloin. Its range has

having taken place in 1968. Patriarch

grown over the years and they now offer

Frans Malan was a pioneer, not only of

a huge variety of wines, running the

the wine route concept in South Africa,

gamut from bubbly to Viognier, Pinotage,

but also of ageing wines in small barrels.

Chardonnay, Cabernet Sauvignon and a

Johan Malan still heads up the

white blend containing interesting grapes

winemaking team while Francois farms

such as Roussanne. Backsberg even

the vineyards with an eagle eye.

produces kosher wine!

Paarl producer Backsberg is fondly

If it’s hot and you want a crisp white

remembered for its Dry Red, a blended

which is really going to hit the spot, it has

red wine that used to go well with

to be one of two things: Graça or

everything – from braaied ribbetjies and

Du Toitskloof Sauvignon Blanc.

an upmarket restaurant! And in our current era of things being all hipster and retro, there’s something seriously cool and funky about drinking Graça!

Sauvignon Blanc is a massive hit – and they don’t get much bigger or more

Old faithfuls

enjoyable than Du Toitskloof. Or offer

led them down the path to

better value too. This winery near

more “serious” wines – and that

Rawsonville at the foot of the Du Toitskloof

wine is Alto. It’s a wine farm

mountains which tower majestically

which has only ever had five

between Worcester and Paarl used to be

winemakers in a century –

a co-operative cellar, with 12 members. It

starting with Manie Malan,

moved with the times, transitioning from a

succeeded by Piet du Toit

co-op to a modern winery and changing

who handed over the reins to his

its line-up from sweet hanepoot jerepigo

Springbok rugby player son Hempies.

and muscadels to more consumer friendly

Then it was the quiet and unassuming

dry wine styles. It was also helped by the

Schalk van der Westhuizen who took

input of British supermarket wine buyers

charge before handing over the

who snapped up the winery’s bulk

responsibility to his son, Bertho,

offerings for the export market, sharing

in May 2015.

their knowledge on what the drinking public wanted and adapting accordingly.

And on the slopes of the Helderberg

We are fortunate in South Africa to have reliability and dependability in such good supply on our wine shelves. Reach

outside Stellenbosch is the wine brand

out with confidence next time you visit

which many a wine enthusiast will admit,

your local TOPS at SPAR.

In our current era of things being all hipster and retro, there’s something seriously cool and funky about drinking Graça

Nov Dec 2015 Vol.21 www.topsatspar.co.za

19

ADVERTORIAL

Tonight, take a solitary moment to celebrate your uniqueness. Sit back and reflect on your personal path to success….

The Balvenie DoubleWood 12 Year Old A single malt that gets its distinctive characteristics of sweet sherry notes, layered with honey and vanilla, from being matured in two wood types. A

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Edward Snell

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desert-sunset coloured single malt that

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Bruichladdich The Classic Laddie Matured by the shores of Lochindaal in American oak casks, it’s as smooth as pebbles in a pool. Its sunlight colour hints at a nose of freshly cut wild buttercups, daisies and cherry blossoms, with a pop on the tongue and the fresh feel of an Atlantic breeze.

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Major’s Reserve

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A young, defiant single malt that makes no excuses for its experimental nature. It’s a whisky of pride and passion that brings a sense of sea spray on your face with black peppercorn and water mint. Old flavours of toasted rye bread and walnuts crash with fresh lime and poached apple for a finish of warmth and spirit.

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Glen Grant 16 Year Old Matured for 16 years, an intense, smooth bouquet of rich orchard fruits from the Glen Grant gardens. It’s soft and fresh with an intensely fruity, long and lingering finish. A solid single malt that is both clean and crisp with a rich fruity feel.

Not for Sale to Persons Under the Age of 18.

ROAD TRIPPING

Celestial 22

www.topsatspar.co.za Nov Dec 2015 Vol.21

Hemel-en-Aarde valley

terroir

For a magical hideaway with exceptional wines, look no further than the Hemel-en-Aarde Valley, writes Clifford Roberts.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

23

ROAD TRIPPING

Ataraxia wines can be found in a small building reminiscent of an old chapel. The wines, too, are heavenly.

It's

hard not to feel a tinge of excitement. If you

don’t know about the Hemel-en-Aarde valley, you could easily miss the turn-off in the excitement of approaching whale viewing central: Hermanus just down the road. It’s the bane of those wineries no doubt eager for feet through the cellar door, but at the same

pinotage. Even more of us have found our way here as the number of wine farms

time you can’t help feeling that elation

has grown with the reputation of its soils and climates for producing great wine.

which comes with discovery every time

Now, the imminent completion of a four year-long road upgrade to the R320

you successfully find the pass.

It’s been this way for centuries, and has in part shaped the history of this narrow causeway between the Babilonstoring and Kleinriviersberg

on tarmac, will make it even easier.

Still, the Hermanus honey-pot is sure to stay the main attraction, leaving the true gem of this magical valley to those in the know.

It’s an overcast day when I take the turn-off past the Hemel-en-Aarde Wine

mountains. In its early years you came

Village complex to meander upwards, first through the Eucalyptus forest with

to these misty climes to hide away or

steep inclines on either side. Then, the rise becomes more gradual and the trees

be hidden, hence the establishment of

give way to vineyards.

a leper colony here in the 1820s.

It didn’t last. The lepers were moved

This part of the Hermanus Wine Route is officially designated under the Walker Bay wine district and comprises three wards – Hemel-en-Aarde valley and Upper

to Robben Island and gradually more

Hemel-en-Aarde valley, both established in 2006; and, Hemel-en-Aarde ridge,

people made the discovery of this rural

which came about in June 2009.

byway. At one point, farmers realised

24

that will mean you can travel the length of the valley, and all the way to Caledon

Lining the road and its gravel branches are South African wine champions,

the valley’s potential for vineyards and

among them Hermanuspietersfontein, La Vierge, Newton Johnson and Ataraxia,

especially its suitability for amongst

thanks to the pioneering work of regional pioneers like Hamilton Russell Vineyards.

others pinot noir, chardonnay and

The other top producers like Stellenbosch-based Tokara have vineyards here while

www.topsatspar.co.za Nov Dec 2015 Vol.21

Hemel-en-Aarde valley

Creation tasting room

The Hemel–en-Aarde valley is renowned for its chardonnay and pinot noir wines with pioneering producers Hamilton Russell Vineyards and Bouchard Finlayson having focussed on these Burgundian grapes.

Subsequent producers such as Ataraxia, Sumaridge and Newton Johnson, for example, have also enjoyed

Rolling vineyards as far as the eye can see took over from sheep pastures at Creation Wines – and the tasting room and winery are usually abuzz with activity.

it is also home to a massive vine

Hemel-en-Aarde valley, we provide

“library” of the Bosman Family

details of those producers with cellar

Vineyards and Lelienfontein Vine

door experiences.”

Growers of Wellington.

Only some of the producers are open

The reason for the occasional difference between maps comes down

to visitors, and a few others by

to definition. For example, some maps

appointment only. You may encounter

might exclude producers who fall

the names of places such as

outside the legislated boundary of a

Ashbourne wine estate, Jakobs

particular wine ward. In other cases,

Vineyards, Mount Babylon and Seven

producers are categorised according

Springs Vineyards, but they’re not

to the nature of their operations, such

openly accessible to the public.

as the source of their grapes.

“It can get quite confusing when

Our first – and furthest – stop is the

success and cemented

visitors see the name of a farm on some

hilltop tasting room at Creation where

the area's reputation for

maps, but can’t gain access,” says

Carolyn Martin joins us for the newly-

producing some of the

Frieda Lloyd of the Hermanus Wine

launched tapas and wine pairing

Route. “Our official map tries to avoid

menu. She shows us pictures of the

that. For the general visitor to the

former sheep farm when she and Swiss

country’s best examples.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

25

Stop & go

ROAD TRIPPING

Travellers along the 20km stretch of road with wine farms in the Hemel-enAarde Valley can visit 13 producers: ATARAXIA (www.ataraxiawines.co.za) BOUCHARD FINLAYSON

(www.bouchardfinlayson.co.za) CREATION (www.creationwines.com) The formidably dynamic duo of Carolyn and JC Martin who have laboured on making Creation wines a force to be reckoned with.

DOMAINE DES DIEUX (www.domainedesdieux.co.za) HAMILTON RUSSELL VINEYARDS

husband Jean-Claude bought it in the

view and chardonnay from Sumaridge;

early 2000s. They set about establishing

browse the multiple award-winning

vineyards. The winery and new tasting

wines and unusual barrel art at

room was completed in 2010.

Bouchard Finlayson, one of the two

From the table, Carolyn points out each vineyard across the valley responsible for the wine in our glasses.

sip bubbly at La Vierge.

Of course, the valley’s not just about

Far away, a handful of workers tending

wine and there are numerous

the budding vines disappear as they’re

comfortable and secluded options for

enveloped in a grey curtain of rain.

accommodation to fit most budgets. It

The vineyards here get above

would be surprising in such beautiful

average rainfall as a result of the

surroundings had there not been a big

mountains, and cool breezes thanks to

focus on conservation and making the

proximity to the sea. But the geography

most of the environment. Creation, for

of the valley floor means a dearth of

example, offers a guided fynbos and

microclimates too, Carolyn points out.

vineyard walk. Elsewhere, you can hike,

They take advantage of it by farming

explore the treetops on a zipline and

some 11 different grape varieties.

ride horses.

The increasing popularity of the

Just before sunset we find ourselves

HERMANUSPIETERSFONTEIN (www.hpf1855.co.za) LA VIERGE PRIVATE CELLAR (www.lavierge.co.za) NEWTON JOHNSON (www.newtonjohnson.com) RESTLESS RIVER (BY APPT ONLY; www.restlessriver.com) SOUTHERN RIGHT (028 312 3595) SPOOKFONTEIN (www.spookfontein.co.za) SUMARIDGE (www.sumaridge.co.za) WHALEHAVEN (www.bottegafamilywine.co.za)

By the time we arrive at our cottage at High Season Farm, dinner is waiting

valley shows up in Creation’s visitor

on the wall of the De Bos dam, still at

– a picnic basket delivered by The

numbers – 45 000 last year and growth

this time of the day. Its mirror surface

Eatery restaurant. First however, we

this year to March, is up one third on

dramatically reflects both hemel en

pause on the wide veranda to watch

the previous period.

aarde – heaven and earth, the name

the last light drain from the sky above

believed to have been given by early

the peaks.

Soon, we’re back on the road, stopping to take in the magnificent

26

pioneering wineries in the valley; and

(028 312 3595)

www.topsatspar.co.za Nov Dec 2015 Vol.21

Moravian missionaries who settled here.

Our discovery is complete.

BEER

Zero intoxication Ever wanted to have both a clear head and a clear conscience? Fiona McDonald reports on one potential plan to achieve this.

T

he bombardment has already begun: the seasonal adverts about being responsible on the roads, especially those

about not drinking and driving. But what to do? It is the “festive” season after all…

The obvious thing is to take responsibility for your own actions and to consider the options available for getting home safely after a party or social gathering: using the TOPS at SPAR Driva app, a taxi or Uber or similar services such as Goodfellas or Nite Owls. The other option available is to go the non-alcoholic route.

The one factor that seems to be the biggest issue for beer drinkers is that of flavour. How often have you not heard someone pronouncing that alcohol-free beers just don’t taste good or even remotely like beer.

Well, the truth of the matter is that just as the selection has

improved over the past few years, so has the taste.

From cell phone providers to insurance companies and beyond, customer satisfaction and added value is what people are after. The added value or benefit to an alcohol-free beer – other than the lack of intoxication – is that they are invariably much lighter in calories than their 4 or 5% counterparts! For example, in one bottle of Erdinger Weissbier alkoholfrei there are just 82 calories compared with a normal beer’s 150.

Locally, the most commonly found zero beers are Becks, Bavaria and Erdinger Weissbier. Bavaria has even extended the range to include a variety of fruit flavours – peach, lemon, raspberry, apple, pineapple and pomegranate. But fruity flavoured beer with no alcohol might just be a step too far for purists!

28

www.topsatspar.co.za Nov Dec 2015 Vol.21

Alcohol-free

the tastings

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

Erdinger Weissbier alkoholfrei

Golden brown, rich and appealing appearance. Lovely fine head.

Smells wheaty, hoppy and malty – very much like a beer would.

Rich, rounded, deep malty, barley flavour. Concentrated and feels ‘strong’… like a normal beer.

Editors Choice

Bavaria Premium Original 0%

Appealing pale gold colour. Noticeably large bubble while in the glass. The aroma is like maltabella porridge, vying with toast and baked wheat for supremacy.

The taste is very gentle: mild wheat toast and very gentle beer flavours. There’s an almost ‘sweet’ edge to this brew.

Becks Blue non-alcoholic Typical golden amber hue – looks like a beer should. Nice head with a fine bubble to it.

It smells of baked bread, yeast, toast and even a hint of citrus.

Good depth of flavour, refreshing, light and gentle but with a definite twist of

Clausthaler Classic Premium non-alcoholic Pale yellow gold colour. The lightest looking of the four beers tasted. Bold malty nose, with oats and cereal prominent.

It was initially malty and then somehow ‘flattens out’ in the mouth, becoming almost soda waterish. And at the end, there’s a bit of noticeable caramel and yeasty cereal notes.

bitterness to it. Almost like a real beer.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

29

SPIRITS

Flying the f lag

Say the word ‘Mexico’ and the stereotypical image is of a man with a droopy moustache wearing a sombrero and poncho. What’s he drinking ? Tequila or margarita naturally.

And if it was a Frenchman with a beret, striped blue and white shirt and baguette over one shoulder ? Champagne, of course!

What is it about country stereotypes and the associated liquor ? Cheers looks at a few iconic country cocktails.

32

www.topsatspar.co.za Nov Dec 2015 Vol.21

Mixed drinks

Stereotypical associations of France might include a black beret, neckerchief and a baguette. And to accompany that one would think that an aniseed-flavoured, milky pastis might do. But since France gave the world the sparkling wine filled with millions of bubbles, why not the classic Champagne cocktail – Kir Royale?

Kir Royale

180ml Champagne (or similar sparkling wine or Méthode Cap Classique) 15ml crème de cassis 1 lemon twist for garnish

Pour the crème de cassis into the bottom of a Champagne flute, followed by the Champagne (or similar sparkling wine or Méthode Cap Classique). Garnish with the lemon twist.

Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

Nov Dec 2015 Vol.21 www.topsatspar.co.za

33

SPIRITS The Cuban flag now flutters on a flagpole in Washington while ‘our man in Havana’

Mexican cuisine is fiery, using chillies for

reports that the Stars and Stripes is doing

every meal from breakfast to dinner. But

the same there. Diplomatic relations

the desire for strong flavours extends to

might have soured between John

their drinks too – and nothing is more

Fitzgerald Kennedy and Fidel Castro but the enjoyment of Cuba’s iconic Mojito

Mexican than a tequila-laden Margarita.

cocktail certainly didn’t even dip a bit.

Margarita

Mojito

Ice cubes 90ml tequila

10 fresh mint leaves

60ml freshly squeezed lime juice

½ lime, cut into 4 wedges

30ml simple syrup (see below)

2 Tblsp white sugar

½ to 1 tsp orange liqueur

1 cup ice cubes

(triple sec or Cointreau)

45ml white rum

1 Tblsp lime-salt (see below)

½ cup soda water Place the mint leaves and 1 lime wedge into a sturdy glass. Use a muddler (or wooden spoon) to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to pound out as much lime juice as possible. Don’t strain the mixture. Fill the glass almost to the top with ice.

Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Raffles hotel in Singapore is the

Simple Syrup:

home of this cocktail developed

1 cup sugar

in 1915 by barman Ngiam Tong

1 cup water

Boon. There’s a virtual daily

Place both in a small saucepan and

parade as thousands of tourists

heat, stirring, until the sugar has dissolved.

visit the Long Bar every year just

This could also be done in the

to say they’ve experienced the

microwave.

authentic Singapore Sling.

Singapore Sling 30ml gin 15ml Cointreau 30ml pineapple juice 1/2 a lime, juiced 1 dash grenadine 1 splash of soda water A cherry, pineapple triangle, and orange slice for garnish Fill a cocktail shaker with ice, and add gin, Cointreau, pineapple juice, lime juice, and grenadine.

Shake until well chilled, about 30 seconds. Strain into a tall glass filled with ice and top with soda water. Garnish with fruit slices and enjoy.

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www.topsatspar.co.za Nov Dec 2015 Vol.21

Lime-salt: Zest of one lime, blended with 2 Tblsp salt Prepare your lime, salt and sugar; place it on a saucer. Wet the rim of your margarita glasses and dip them in the lime salt mixture, giving them time to dry.

Fill a cocktail shaker with ice. Add tequila, lime juice, simple syrup and orange liqueur. Place the lid on the shaker and vigorously mix until the mixer shows condensation on the outside – usually about 30 seconds. Strain the margarita into the prepared glasses.

Mixed drinks

The Italians are great lovers… of strong flavours and appetites. They enjoy digestifs made with herbs which many other nationalities find bitter.

Fernet Branca and Campari are two obvious examples. The Negroni cocktail, believed to have been developed by Count Negroni in Florence in 1919, had its heyday, slipped out of favour and is now once more in vogue with its typically bitter, gin-laced nuances of flavour.

Negroni 30ml gin 30ml Campari 30ml red vermouth 1 orange twist In a cocktail shaker filled with ice, combine gin, Campari, and vermouth.

Shake until chilled – about 30 seconds.

Serve in a cocktail glass with the orange zest twist, or in a rocks glass over ice.

What do the pock of balls meeting the tennis racquet strings at Wimbledon, the thundering of thoroughbred horse hooves on the turf at Royal Ascot and the splash and dip of rowing boats oars at the Henley boat regatta have in common? All the Hooray Henrys and Horsey Henriettas enjoying a mint, strawberry and cucumber-laden Pimm’s summer cups, of course!

Pimm's cup 1 shot Pimm’s No. 1 1 slice each of orange, lemon, apple, and cucumber 1 strawberry, sliced 1 spear English cucumber 1 sprig mint 1 lemon, juiced 1/4 teaspoon grated ginger 1 splash soda water/ginger ale or ginger beer In a cocktail shaker, combine Pimm’s, lemon juice, and sugar. Fill the remainder of the shaker with ice, cover, and shake for 20 seconds. Fill tall pilsner glass with ice, and strain the shaken mixture into the glass. Add the orange, lemon, apple, cucumber, strawberry, and mint and push into the drink. Top with ginger ale. Fill remainder of cup with ginger beer and garnish with cucumber spear.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

35

SPIRITS

Football fans from the world over flocked in 2014 while

Long Island Iced Tea

2016 will see thousands of Olympic athletes descend on Brazil. It’s the country with the world’s longest river, equatorial rain forests, the

30ml vodka

Corcovado statue and home

30ml tequila

to the samba, carnival and

30ml rum

bikinis galore on the

30ml gin

Copacabana. There's just one

30ml triple sec

taste of Brazil and

45ml sweet & sour mix

that's the Caipirinha,

1 splash cola

made with the country's signature sugarcane based

Mix ingredients together

spirit - cachaça.

Caipirinha 30ml cachaça 1 tsp sugar 2 lime wedges Soda water (optional) In the bottom of a glass, muddle the lime wedges and sugar until well mixed, about 20 seconds. Add ice, cachaça, and soda water.

Give it a quick stir, and enjoy to the samba rhythm.

Frank Sinatra eulogised New York in song, stating that if you could make it there – you’d make it anywhere. And there’s more than one cocktail associated with the United States of America’s most prominent city – but the most well known of all are the Manhattan and Long Island Iced Tea.

Manhattan 22ml sweet vermouth

75ml Bourbon whiskey 1 dash Angostura bitters 1 maraschino cherry 1 twist orange peel Combine the vermouth, Bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.

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www.topsatspar.co.za Nov Dec 2015 Vol.21

over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top.

Garnish with a slice or twist of lemon.

140BBDO_811550_C

OUR NEW PIONEERING LOOK TODAY.

INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.

Not for Sale to Persons Under the Age of 18.

LEISURE

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www.topsatspar.co.za Nov Dec 2015 Vol.21

Angling

P

oetic – almost balletic – beauty. That’s what there is in the perfect cast, delivering

a hand-crafted fly at the end of a line onto the surface of the water. And it’s quite remarkable just how difficult it can be to tempt a fish – either a brown or rainbow trout, a salmon, steelhead or even yellowfish – to succumb to the lure.

Reeling in a woolly bugger

It sounds vaguely naughty, but any fly fisherman will tell you that trout love woolly buggers – and nymphs, hoppers or even a Duckworth’s Dargle Delight or DDD. You’ll find them in the equipment kit of fly fishermen from Dullstroom, Underberg, Rhodes or the Smalblaar river.

The battle between man and prey is a primordial one. It stretches back thousands of years to when man wore the skins of the animals he had trapped or hunted – and his very survival and existence depended on his ability to feed himself and his family or tribe.

It’s easy enough to pop down to your local SPAR and stock up on steaks, chops, charcoal and salads nowadays but there’s still something to be said for preparing to do battle and outwit a wily fish. As a rule, most keen fly fishermen devoutly follow the catch and release policy, ensuring not only the survival of the fish but the continued sport for his fellow angling enthusiast.

BUT WHAT IS IT ABOUT FLY FISHING THAT APPEALS TO SO MANY MEN AND WOMEN? That it’s a skill goes without saying. As beautiful as it can be watching an adept angler casting, it can be equally amusing watching an inept one! Late one night, around the braai fire in Himeville, a hamlet in the KwaZulu-Natal Drakensberg, a fly fishing friend had all his mates in stitches recounting some of his early misadventures.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

39

LEISURE

Trout f ishing havens

Two tales stood out – the first one involved him catching a swallow! Or rather, the swallow finding the fly that he had tied onto the end of his line more appealing than the fish did… It swooped on the fake insect while he was casting and tried to make off with

good day.

So what are the basics? Well, fly fishing isn’t restricted to fresh water streams or dams. Saltwater fly fishing is becoming increasingly popular because of the challenge and fight which game fish such as Garrick, elf or kingfish offer in the waters off the South African coast.

Firstly, there’s the rod. It’s flexible and comes in various lengths and rigidity. Personal choice and the type of fish you’re after dictates whether you go with a seven, six or even three

it, only to find itself tethered to his

weight rod. In days of yore they were

fishing rod. He carefully unhooked it

made of bamboo but science has got

and sent it off without harm.

in on the act and the well-equipped

On another occasion he hooked far more than he bargained. While fishing at a syndicate dam in Underberg, he

fisherman now appreciates the benefits of graphite.

The reel and line are important too.

walked around the banks of a well-

When you’re starting out, your local

stocked dam, all alone on a beautiful

fishing expert will ask you a bunch of

summer’s day. Some cattle and horses

questions about where you’re likely to

grazed nearby. He was so intent on his

fish and what prey you intend going

fishing that he hadn’t realised how

after to determine your level of ability.

curious the horses were about him,

Listen to the experts when they

moving ever closer… until he hooked

recommend an offset or centre drag

one of them squarely on the rump on

reel. They aren’t going to try and fleece

his back cast!

you. It’s worth their while to sell you

Speak to any fly fisherman and they will tell you it’s not just about catching a fish. Fly fishing is about being in

40

Dullstroom, Mpumalanga Rhodes and Maclear, Eastern Cape Underberg and Himeville, Drakensberg, KwaZulu-Natal Du Toitskloof mountain streams, the Holsloot & Molenaars rivers, Western Cape

doesn’t catch a fish, he’s had a really

good basic equipment which you will upgrade as your skill level improves.

It’s also worth having a few lessons and

nature, reflecting and mulling over any

putting in a few hours of casting practice

problems there may be at work or

on the lawn, the local rugby or soccer

home while quiet and soulful, invariably

pitch or a similar open area. The better

surrounded by some of the most

you are at delivering the fly accurately,

beautiful scenery there is – and just

the more successful you will be. One fly

generally destressing. Even if an angler

fisherman I know started off with an A4

www.topsatspar.co.za Nov Dec 2015 Vol.21

Angling

– because that’s what the fish will feed on. Match a fly to what the trout likes and that’s half the battle won.

In a recent newsletter on his website, local fly fishing guru Tom Sutcliffe shared a snippet from Dave Walker of Rhodes in the Eastern Cape. Walker estimated the contribution that fly fishing had made to the local economy: “Day permit sales since inception in 1991 to June 2015

piece of paper a few metres away as he practised, moving it further and further away. Initially he concentrated on ensuring that his casting arm wasn’t thrashing all over the place but was sticking to moving between the 10 o’clock and 2 o’clock positions while his left hand stripped line off the reel to feed it out on the next cast.

It’s also worth having a few lessons and putting in a few hours of casting practice on the lawn

amounted to almost R1.1 million of which more than R800 000 was disbursed to riparian members, the balance being used to administer the organisation,” Walker wrote.

“Based on the number of permits sold, extrapolated accommodation and local spend figures plus the value of the permit sales amounted to a contribution to the local economy over the period of almost R18 million!”

Next up are the line and flies. The

Fly fishing is gentle enough to appeal

choice lies between floating or sinking

good, it serves a practical purpose with

line – and which one you use depends

the many pockets accommodating

to women too. There’s no need to cut

on whether the fish are rising up to

fly boxes, a pair of scissors for snipping

up stinky sardines or pilchards, flies are

the surface to take caddis flies or

line once you’ve reattached your fly to

much cleaner! And the dexterity and

similar insects, or are deeper down in

the line and things like polarised

skill required, as well as the intellectual

cooler water.

sunglasses, chapstick and sunscreen.

battle in trying to outwit a fish, tempting

It goes without saying that a broad

it out of a deep pool or the shadow of

50 different flies. Just a few tried and

brimmed hat is a must in our sunny

an overhanging rock is what appeals

trusted ones, like woolly buggers or

climes – especially if you’re saltwater

to so many people.

replica caddis flies, will do. Similar to

fishing. And the waders keep you dry

floating or sinking line, you get wet and

while walking in streams or dams as you

there’s the pleasure of watching the

dry flies with the latter floating on the

net your prey once they’ve given up

trout gather its strength as you gently

water surface as an insect would.

the fight.

hold its silvery body in the water, the

It’s also not necessary to have 30 or

Other important pieces of kit include a

Observation is one of the keenest

And after a successful battle of wills,

movement of its gills… and a lightning

waistcoat, hat and waders. The

skills of the successful fly fisherman. They

fast flip of the tail as it swims off into

waistcoat is not just to make you look

note what sort of insects are around

open water, free again.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

41

FASHION Bathing style

SWIMWEAR

Ancient Roman murals depict active women wearing something that resembled a modern bikini covering their breasts and hips – but historically swimming was usually a nude pursuit. It was during the Victorian era (1837 – 1901) that modesty dictated everything in fashion – colours, dresses, suits and even home furnishings! Because public or outdoor swimming was discouraged until the 18th century, there was no need for costumes – and when people did swim, men and women usually did so separately. But British decency laws were introduced in 1870 which made bathing costumes necessary.

FASHION DICTATES THAT EVERY SEASON THERE ARE NEW STYLES FOR BOTH MEN AND WOMEN. THE DECADES HAVE SEEN HEMLINES GO UP AND DOWN, SWIMSUITS BECOME MORE FORMFITTING OR EVEN LONGER AND BAGGIER. HERE’S A BIT OF A HISTORICAL TIMELINE: 1858 Woman's 18th century – long dresses of flannel or wool which would not become see-through when wet. bathing suit They even had weights sewn into the hems!

19th century – a woollen knee length gown covered a set of leggings to the ankles, but during the second half of the 19th century the leggings became knee-length and the top hip-length.

In

1907 Australian ‘underwater ballerina’ Annette Kellerman was

arrested for public indecency in Boston because she swam in a costume which revealed her arms, neck and legs – a fashion popular in London at the time, taking its cue from men’s diminishing bathing suits. However, it captured the public imagination and women took to wearing more formfitting, shorter suits.

Annette Kellerman in her one-piece bathing suit

American 1920s woman's bathing suit

It was in the 1930s that men went bare chested for the first time and it became the norm by the Micheline 1940s, which was coincidentally the same decade that Frenchman, Louis Réard, unveiled the bikini Bernardini modeling the first in Paris in 1946. (And it was called the bikini because the first nuclear test at the Bikini Atoll in July had bikini in 1946 for taken place five days earlier.) Iconic bikini moments include Brigitte Bardot posing in one at the Cannes film festival in 1953, instant sex symbol status was accorded to Raquel Welch in a deer skin Louis Reard bikini and actress Ursula Andress emerging from the surf in the 1962 James Bond movie, Dr No.

Modern fabrics such as nylon, elastane and even neoprene have revolutionised swimming costumes, particularly in the competitive arena in the last two decades. Ironically, full-length Speedo skin suits were banned from competition in 2009. They were inspired by the properties of sharkskin and harnessed high-tech fluid dynamics and cutting-edge science.

Ursula Andress in Dr No.

Michael Phelps of the United States and Eamon Sullivan of Australia at the start of the 4x100 relay event at the 2008 Summer Olympics, Beijing. Both are wearing LZR Racer swimsuits SOURCES: Wikipedia; www.preceden.com/timelines/72038-the-evolution-of-the-bathing-suit. www.niwdenapolis.com/2007/03/history-of-mens-swimwear.html www.glamoursurf.com/swimwear_timeline.html

42

www.topsatspar.co.za Nov Dec 2015 Vol.21

SIMPLICITY

DIY - Keeping it simple

3

Christmas decorations seem to appear in shopping malls earlier and earlier every year! Do you go natural or opt for a plastic, foldable version in green, white or even gold? Ashlee Attwood has come up with these ideas for simple, easy to do ‘alternative’ trees which won’t cost the earth to make and decoration can be as minimalistic or over the top as you want.

2

OPTION THREE: Somewhat different, but also the most fun and versatile. You can style this tree according to your own creativity. You could make this tree double as an advent calendar, using the days of December or old family photos or even old Christmas

1

cards. You’ll need pegs, prestik, brown paper (or photos or cards), a market pen and a tree topper.

OPTION TWO: A more “traditional” style tree, using actual decorations. It’s fun and also

OPTION ONE:

great if you still want that ‘decorating

This is the ultimate in simplicity,

the tree’ experience.

requiring only a few pieces of string,

Again, you’ll need Christmas tree

some prestik or similar sticky

decorations, prestik, a jumbo streamer

substance and a tree topper. (Up to

roll and a tree topper of your choice.

you whether you put an angel or a

Method: Measure your pieces of

glitzy star made from glitter foam

streamer, longest at the bottom, then

paper as we did. Anything goes…)

the one to be placed horizontally on

Method: Decide how tall you

Method: Mark out your tree using a pencil, making sure to start long at the bottom and smaller as you go. Stick your pegs to the wall, again using prestik. Decide what you want to peg (brown paper as illustrated with days of December), peg them on, add your topper and you’re finished. There you have it, easy no-fuss trees for a modern and fun Christmas. And they’re handy if you’re low on space and don’t have room to fit a tree and presents in your home.

the wall a bit shorter and so on. It’s up

want your tree to be and measure

to you to decide how many levels you

out appropriate lengths of string,

want – or how full you want your tree

starting from the floor or skirting

to look.Choose your decorations

board. Then cut about five pieces

and attach them to the wall,

of the string, all the same length,

in as random or organised a fashion

and prestik them to the wall. Add

as you’d decorate a real tree.

your choice of tree topper (also

Don’t forget the

prestiked on), and voila!

prezzies underneath!

Nov Dec 2015 Vol.21 www.topsatspar.co.za

43

ENTERTAINMENT

Designer beats Rodriguez and Kathy Reichs share a page – along with Motörhead and the boxoffice record setting Jurassic World.

MUSIC FILMS

MOTÖRHEAD - BAD MAGIC

SAINT LAURENT

After 22 Motörhead albums, it’s safe to say that Lemmy

YSL – the three letters

Kilmister has seen it all. So it makes sense that he plays the

recognised the world

titular role in a cover of “Sympathy For the Devil” with faithful accuracy. His inimitable whisky-soaked growl takes no

over for fashion designer Yves Saint

prisoners on opening salvo 'Victory Or Die', and is backed up by searing classic-

Laurent – are to be

rock riffs on 'Fire Storm Hotel'. But it’s on the ripping “Till the End” where he gets

found on garments, bags and even

particularly real about his life as a metal icon, gruffly pledging “All I know is who I am/I’ll never let you down”.

THE WEEKND – BEAUTY BEHIND THE MADNESS Abel Tesfaye has transitioned expertly from shadowy R&B trailblazer to full-blown pop presence. In the wake of his deeply influential trilogy of 2011 full-lengths and his addictive contributions to 2014’s Fifty Shades of Grey soundtrack— “Earned it” and “Where You Belong”—the Weeknd mastermind unveils another gorgeous collection of electrifying melody and brooding atmosphere. Beauty Behind the Madness features the Michael Jackson-like vocal moves of ”Can’t Feel My Face,” the hypnotic thump of “The Hills,” and the psychedelic serenading of “Often”.

FOALS – WHAT WENT DOWN If you want intensity and pulse, this one’s for you. On the back of their international chart success of 2013’s Holy Fire, Foals

perfume. This DVD focuses on the acclaimed designer’s life, during the peak of his career, from 1967 to 1976.

Saint Laurent was responsible for creating numerous trends, like the tuxedo suit for women in 1966.

His glory years are highlighted as well as the struggle that came along with them, including his past in the military and his connection with fashion house Dior.The stress and anxiety from having to create so many fashion shows per year finds the designer turning to alcohol, cigarettes and drugs, resulting in deteriorating health and breakdowns as he enters a very dark time in his life.

officially embrace that album’s rich, atmospheric post-punk revivalism. The majority of the record avoids any prior levels of

ENTOURAGE

intricacy, opting instead for intense airiness in the form of passionate, danceable

Vincent Chase (Adrian

ruminations. Above all, the album is driving; even at relatively sleepier moments,

Grenier) and the boys

drums kick in as if on cue and set any lost momentum back on track (“Give It

are back. Following the

All”). Vocalist Yannis Philippakis pushes his voice harder than ever before here,

conclusion of the hit TV

both in terms of range and strain, and his ability to at times resonate like Ian Curtis and soar like Bono is no small feat.

44

www.topsatspar.co.za Nov Dec 2015 Vol.21

series in 2011, we catch up with Eric (Kevin Connolly), Turtle

the paper

CD's, DVD's & Books

CORNER SPEAKING IN BONES – KATHY REICHS For every case Temperance Brennan has solved, there remain innumerable unidentified bodies in her lab. Information on some of these is available online, where amateur sleuths sometimes take a stab at solving cases. One day, Tempe gets a call

FILMS cont...

from Hazel “Lucky” Strike, a web sleuth who believes she’s successfully connected a body in Tempe’s lab to a missing persons report on an

(Jerry Ferrara) and Johnny Drama

18-year-old named Cora Teague. Since the bones

(Kevin Dillon).

Following a failed marriage Vince

do seem to match Cora’s medical records, Tempe looks into the case,

decides that he wants to star in a new

returning to the spot where the bones were originally found. What seems at

blockbuster, and in addition to that he

first to be an isolated tragedy takes on a more sinister cast as Tempe

tells newly appointed studio head Ari

uncovers two more sets of bones nearby. When she then learns that the area

Gold (Jeremy Piven) he wants to make

is known as a viewing point for a famous unexplained light phenomenon with

his directorial debut.

significance for a local cult, Tempe’s suspicions turn to murder by ritual

When the movie goes over budget,

sacrifice – a theory thrown into question when Hazel herself turns up dead.

Ari must secure more money from his Thornton) and his son, Travis McCredle

SUGAR MAN – CRAIG BARTHOLOMEW STRYDOM & STEPHEN ‘SUGAR’ SEGERMAN

(Haley Joel Osment) – but they don’t

The amazing story of the American musician who

want to invest anymore without first

was famous in South Africa and Australia, but

seeing the movie.

unknown anywhere else... until the Oscar-winning

backers, Larsen McCredle (Billy Bob

documentary.

JURASSIC WORLD

Like many South Africans in the 70s and 80s,

It took 10 years to even

Stephen ‘Sugar’ Segerman and Craig Bartholomew

reach the point where

Strydom were obsessed with the music of

filming began – and the

Rodriguez, but the man himself was a mystery.

movie set new box offce

After years of searching in a pre-internet age, they found the singer living

opening weekend

in Detroit.

records. Claire (Bryce Dallas Howard) is

In 2006, Swedish filmmaker Malik Bendjelloul stumbled on this remarkable

one of a team of scientists who have

tale in the Guardian newspaper. He began his four-year-long quest to make

created a genetically modified new

the Oscar-winning documentary, Searching for Sugar Man.

type of dinosaur for Jurassic World, a fully functioning dinosaur theme park as originally envisioned by John Hammond.

Sugar Man: The Life, Death and Resurrection of Sixto Rodriguez outlines three separate journeys and the obstacles and triumphs that each presented.

The book is packed with information not included in the film, about

However, not everyone agrees that this

Rodriguez’s background, relationships and political activities, his tours

is a good idea. Owen (Chris Pratt), who

to Australia, and the recognition that has finally come to him after the

works at the theme park, soon finds out

film’s success.

his misgivings were correct…

DISCLAIMER All books featured here are distributed by Penguin Books SA. Nov Dec 2015 Vol.21 www.topsatspar.co.za

45

G AT W W

R

O

SPA

Plastic fantastic: Nothing beats plastic for convenience – especially at this time of the year when items for the oďŹƒce party, holiday picnic or braai are needed.

SPAR Good Living has just what you're looking for!

5

.Z A

O G O D LI V

IN

S P A R. C

2

Call the TOPS HOTLINE 0860 313 141

4

3

W.

1

THINGAMAJIGS

Available at TOPS at SPAR and SPAR stores

6

1 10 piece plastic forks 2 10 piece plastic spoons 3 Plastic table cloth (137cm x 274cm) 4 10 piece plastic knives 5 8 piece plastic cups 6 8 piece plastic platters 7 8 piece plastic dinner plates 8 8 piece plastic side plates 9 8 piece plastic party bowls All these SPAR Good Living items are available in both black or white.

7 46

www.topsatspar.co.za Nov Dec 2015 Vol.21

8

9

thingamajigs

useful items

14

10 11 12 13

10 Avanti Pasta Machine R499 — www.yuppiechef.com 11 Eva Solo Orchid Pot R799 — www.yuppiechef.com 12 Hexagon Frame Sunglasses (AVANTGARDE) R199 — www.spree.co.za 12 Leather Skinny Belt Brown (EDIT) R135 — www.spree.co.za 14 Krups Ice Cream & Sorbet Maker (1.6 Litre) R799 — www.yuppiechef.com

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

SEE PAGE 4 FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

47

Easy living

TOP NOSH - Silwood Kitchen

It’s summertime and the living is supposed to be easy.

Silwood Kitchen’s Mohun Schulz supplied a few recipes for light, healthy fare.

Salads are simple and easy to prepare. They’re quick, healthy and refreshing. And at this time of year when everyone is winding down after 12 months of hard grind, easy and simple is good!

The story goes that Italian

restauranteur Caesar Cardini invented the dish when his kitchen ran out of every other ingredient! Whatever the truth, the salad is here to stay and is a staple with its delicious garlic and anchovy dressing working superbly with croutons and Parmesan cheese.

South African Christmases are generally hot and sunny, making roast turkey and rich, heavy boiled fruity puddings diffcult to digest.

Try something different on Christmas day by serving up an ice-cream dessert that still offers up some tradition in its use of dried fruits.

Grilled Asparagus and Avocado Caesar Salad

INGREDIENTS: 1 – 2 cos lettuces 1 avocado, sliced and seasoned 8-12 anchovy fillets, drained 40g Parmesan cheese, shaved or grated Grilled Asparagus: 50ml oil 200g thin asparagus 1 clove garlic, peeled and bruised Croutons: 4 slices white bread, cut into cubes or triangles (sourdough bread is delicious) 20ml oil 15ml finely grated Parmesan cheese 1 clove garlic, crushed Dressing: 1 egg, boiled for 1 minute 1 clove garlic crushed Juice of 1 lime 2 anchovy fillets 5 ml mustard powder 2½ml Worcestershire sauce 150ml sunflower oil Salt and freshly ground black pepper

METHOD: Croutons: Toss bread cubes in olive oil, Parmesan cheese and garlic. Spread on a baking sheet and bake until light golden in colour.

Asparagus: Gently peel the asparagus spears and snip off the base. Brush the spears with garlic flavoured olive oil and grill on a grill pan until just cooked through and lightly charred on the outside. (If the asparagus are fat, blanche for 30 seconds then refresh before grilling.)

Dressing: Place the egg into a food processor or blender with the garlic, lime juice, two anchovy fillets, mustard and Worcestershire sauce. Blend until smooth; then, with the motor still running, gradually drizzle in the oil. The dressing should be a slightly thickened emulsion sauce. Season with salt and black pepper to taste. Just before serving, toss the leaves in the dressing, then arrange neatly on a platter.

Sprinkle the remaining anchovy, asparagus, avocado, Parmesan and croutons over the salad and serve immediately.

VARIATIONS:

Chicken Caesar (sprinkle 150g sliced cooked chicken over leaves) Bacon Caesar (leave out anchovies altogether, sprinkle 100g crispy bacon over leaves and use 23g in the dressing) Nov Dec 2015 Vol.21 www.topsatspar.co.za

51

TOP NOSH - Silwood Kitchen

Mediterranean Stuffed Squid Serves 6

INGREDIENTS:

10ml paprika

:Stuffing:

30 squid tubes, cleaned

a little chilli

1 onion, chopped

pinch sumac (optional)

oil

Mediterranean Pesto:

1 clove garlic, crushed

200g spinach

1 red pepper, roasted, skinned and

5ml sugar or honey

125ml cooked rice

seeds removed

30ml lime or lemon juice

40g feta or cream cheese, crumbled

1 tomato, peeled, seeds removed

65ml extra virgin olive oil

2 lemons

and chopped

chopped parsley, marjoram, basil

Pinch smoked paprika

chopped

Garnish:

Maldon salt

1 tomato, peeled, seeds

cracked black pepper

removed and cubed

15ml flaked almonds, roasted and

Basil

chopped

METHOD Mediterranean Pesto: Make a paste by blending all the ingredients for the pesto together, except the nuts.

Remove from the blender and stir in the nuts. Season well. :Stuffing: Sweat the onions in the oil until soft. Wash spinach and wilt in a pan for 2 minutes, squeeze dry and chop finely. Mix the spinach, onion, rice and cheese together. Add enough pesto to bind the mixture. Pipe the mixture into cleaned squid tubes – but be careful not to over fill as the stuffing will expand. Secure the open end with toothpicks. Place snugly in an ovenproof dish. Squeeze a little fresh lemon juice over the top and drizzle with olive oil. Season and bake at 160°C until the squid is just cooked through, which should take approximately 20 minutes.

Garnish: Just before serving, sprinkle with cubed tomato and torn basil leaves.

These delicious recipes were prepared and cooked by chef MOHUN www.silwood.co.za

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www.topsatspar.co.za Nov Dec 2015 Vol.21

SCHULZ, a second year

student at Silwood Kitchen in Cape Town.

TOP NOSH - Silwood Kitchen

Silwood’s Frozen Christmas Pudding This is the perfect Christmas pudding for a hot South African Christmas.

Serves 8

INGREDIENTS: 90g raisins 60g sultanas 60g currants 30g mixed citrus peel 65g mixed glacé fruits, chopped 10 fresh or glacé cherries, halved and pips removed 65ml brandy 1 litre vanilla ice cream 65ml cream 200g almond praline or peanut brittle 50g chocolate finely chopped Garnish: Fresh cherries Holly or mint leaves Specialized equipment: 1½ litre pudding bowl

METHOD: Pudding: Line a 1½ litre pudding bowl with cling film and place in the freezer.

Mix the raisins, sultanas, currants, mixed citrus peel and glacé fruits together.

Add the brandy and allow to stand for 3-4 hours or preferably overnight.

Remove the ice-cream from the freezer, add the cream and beat to just soften. Quickly fold all the ingredients into the ice cream, then pack the mixture into the frozen mould. Cover and return to the freezer for 4-6 hours.

To serve: Turn onto a serving dish.

Decorate with fresh cherries and holly as desired.

Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores

54

www.topsatspar.co.za Nov Dec 2015 Vol.21

Call the TOPS HOTLINE 0860 313 141

BOOK GIVEAWAY

DECADENTLY DELICIOUS Many a sound eating plan (aka ‘diet’) has fallen apart at the seams when sweet treats were removed… But Catherine Speedie’s new book, The Banting Baker, makes allowances for one of life’s most primal comforts.

E

veryone knows someone who

dedicated to the world of Paleo

is half the man or woman they

and Banting goodies, has put those

used to be… What we thought we knew about the food pyramid has

The Banting Baker illustrates that

been turned upside down by the

the low carb highway is not about

very obvious evidence of people

deprivation but about substitution.

shedding excess kilograms while

Once the head is wrapped around

following the Low Carb High Fat

the basics and the pantry is

(LCHF) or Banting diet.

stocked with the right ingredients,

People are waking up to what

it’s possible to discover that

Salmon and Egg Pots (Serves 6)

INGREDIENTS: 7 free-range or pastured eggs

the body is naturally ‘wired’ for in

sublimely satisfying goodies are just

1 cup spinach, Swiss chard or kale,

terms of optimal sustenance and

a sense of adventure away.

chopped

body weight. It’s about realising

The Banting Baker, published by

1 cup cherry/Rosa tomatoes, halved

that along the trajectory of

Jacana Media has recipes for

6 slices smoked salmon/salmon trout

commercial and industrial

breakfast, snacks, breads, wraps,

¼ cup feta cheese, crumbled

‘progress’ we’ve lost sight of our

pizza as well as sweet treats.

¼ cup almond meal

humanness.

Indulge in Blueberry and Almond

½ tsp finely chopped garlic

Muffns, Baked Berry Pancakes with

A few basil leaves, snipped into fine

That basic biology means that giving up sweet treats and baked

Mascarpone, Banting Coconut

goods such as a moistly delicious

Macaroons, Cheesecake Swirl

carrot cake, associated with

Brownies and ‘Top-deck’ Bliss Bars.

comfort, pleasure, reward and good times, is fiendishly diffcult.

Author Claire Speedie, the owner

Speedie incorporates flavours from all over the world into her cooking, believing strongly that

of Gingko, an organic and ‘clean

food must be delicious and

food’-oriented restaurant, bakery

nutritious if it is to be fulfilling on

and catering business and the

all levels.

creator of Primal Chow, a brand

56

little pleasures back on the table.

www.topsatspar.co.za Nov Dec 2015 Vol.21

strips 1 tsp salt Grinding of black pepper Pinch of cayenne pepper Flat-leaf parsley or coriander, chopped

METHOD: Preheat oven to 350째F/180째C. Grease large muffn ttn or small ramektns. In a medtum-stzed bowl, crack open the eggs and mtx well wtth a fork or whtsk. Add tn the rest of the tngredtents and mtx well.

Feel free to use up leftover btts of grtlled salmon, bacon or mtnce tn place of the salmon trout. Spoon mtxture tnto the tndtvtdual contatners and top wtth a sprtnkltng of parsley or cortander.

Bake for 20 mtnutes, unttl the

Salmon and egg pots

The Banting Baker

mtddle of the muffn ts rm to the touch. These wtll store refrtgerated tn an atrttght contatner for up to ve days.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

57

BOOK GIVEAWAY

Seeded Burger Buns (Makes 4 buns)

INGREDIENTS: 2 free-range or pastured egg whites 2 whole free-range or pastured eggs 1 cup mixed seeds (pumpkin, sunflower, flax and sesame) 4 Tblsp almond meal 4 Tblsp psyllium husk 1 tsp baking powder Pinch of salt Little olive oil (approximately 30ml)

METHOD: Preheat oven to 350째F/180째C. Grease a large muffn tin or nglish muffn pan well ..eat the 2 egg whites until frothy. Mix all other ingredients together well and then fold in the whipped egg whites. Divide the mixture into four muffn or nglish muffn portions. .ake for 30 minutes and allow to cool before removing from tin.Make sure your burger patties are made from free range, grass-fed meat. A flattened, free-range chicken breast is another nice option, as is a piece of grilled salmon. Garnish your burgers with loads of rocket, a herbed mayo and even some pickles if you enjoy these.

58

www.topsatspar.co.za Nov Dec 2015 Vol.21

Seeded Burger Buns

The Banting Baker

enter now!

To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday 11th December 2015.

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

win

Stand a chance to receive one of two copies of The Banting Baker book SEE T&C’S ON PG 4

Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

59

BOOK GIVEAWAY

Cheesecake Swirl Brownies (Makes 16 brownies)

INGREDIENTS:

3 Tblsp heavy cream

Brownie batter:

2 Tblsp strong brewed coffee, at room

1½ cups almond meal

temperature (or extra coconut milk or cream)

½ cup coconut flour

½ cup unsalted butter, melted

½ cup plus 1 Tblsp Unsweetened cocoa powder (or raw cacao

Cheesecake batter

powder)

250g cream cheese at room temperature

2 tsp baking powder

4 Tblsp butter at room temperature

1 tsp baking soda

1 tsp vanilla extract

4 Tblsp erythritol/xylitol granules

½ cup erythritol/xylitol granules

5 large free-range or pastured eggs

2 large free-range or pastured eggs

2 tsp vanilla extract

METHOD: Preheat oven to 350°F/180°C. Grease a 20x20-cm pan with butter or coconut oil. For the brownie batter, place dry ingredients in a medium bowl and blend well with a whisk. Add the remaining ingredients and mix with a wooden spoon so that the mixture is smooth. For cheesecake batter, beat the cream cheese and butter together until smooth. Add vanilla and sweetener and beat well. Add the two eggs and beat until well combined. Spread half the brownie batter into the bottom of the prepared pan. Next, carefully pour on the cream cheese mixture and spread to cover the chocolate.

Then drop heaped tablespoons of the reserved brownie batter over the top of cream cheese. Use a knife to cut through the chocolate just into the cream cheese layer to swirl and ‘marbleise’ the batter.

Bake for 30-odd minutes, depending on how moist you like your brownies. Do not overbake or you’ll dry them out! Allow to cool in the pan, then slice into squares. Store in the fridge.

Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

60

www.topsatspar.co.za Nov Dec 2015 Vol.21

The Banting Baker

Cheesecake Swirl Brownies Nov Dec 2015 Vol.21 www.topsatspar.co.za

61

DAAGLIKSE BROODJIES

TUISNYWERHEID

My oupa John Farrell het ek nooit geken nie, en van hom weet ek min.

Tim Noakes en Banting se Moses. Brood is die lewe. En dit sal die lewe bly. Ek kan nie eers die volgende tik sonder om die toebroodjies met die ander hand te maak nie, só groot is my broodlus.

Behalwe dat hy op ’n ryp ouderdom besluit het om van Dublin, Ierland na Suid-Afrika te emigreer waar hy homself in die Vrystaat gevestig het.

Volgens wat my ma onthou, het oupa John elke dag afgesluit met ’n bottel van daardie Guinnessswartbier, en die volgende toebroodjie:

EMILE JOUBERT is a PR practitioner by profession but a food & wine enthusiast by desire. Check out his blog: www.winegoggle.co.za

Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

OUPA JOHN SE GUINNESS-MAAT

Bruinbrood, dik gebotter Sterk Cheddarkaas, skywe gesny Dun skywe ui Slaaiblaar

Miskien is dit in die gene, maar hierdie toebroodjie is my gunsteling en getuig dat ek oupa John se aangeleerde smaak geërf het. Die sleutel tot hierdie broodjie se genot is ’n sterk Cheddar – met ander woorde, die pakkie moet sê die kaas is minstens 6 maande verouder. Dit sorg dat die ui nie als oordonder nie. Die sterk kaas-en-ui kombinasie is nie vir sissies nie, maar die bruinbrood en slaaiblaar gee die toebroodjie ’n titsel finesse en verfrissing. Saam met die donker, ryk Guinness-bier kan jy die krag deur jou are voel spoel.

62

www.topsatspar.co.za Nov Dec 2015 Vol.21

Emile Joubert

PA SE HANGOOR-VERLOSSER

My dogter Nina het begin kla oor haar pa se gehawende voorkoms en lusteloosheid wanneer iets totaal buite sy beheer

ROG IS REG

tot ’n babelas gelei het. Nadat sy my oor die simptome gepols het (hol kol op maag, hoofpyn, oneweredige

My modieuse vriende meen eet net

hartkloppings en ’n drang na die musiek van Jurie Els) het

rogbrood want hulle is glo allergies vir

Nina vir my die volgende toebroodjie ontwerp:

koring. Twak – die ouens weet rog is, wel, koel! Cameron Diaz, Jack Parow of

Twee snye volgraanbrood – geen botter

Johnny Depp sal tog nie erken hulle eet

1 eetlepel Mayonnaise

wit Sasko nie. Rog is reg.

½ teelepel sterk Engelse mosterd 1 opgekerfde hoenderborsie, gebraai (koud)

Hier’s ‘n lekker rog.

Skyfies cheddarkaas, sterk

2 snye rogbrood, gebotter aan een kant

Skywe avokadopeer

Bovril of Marmite

Sout en peper

½ avokadopeer, fyngedruk

Blaarslaai

Pastrami/Silverside/Ham Mosterd

Meng mayonnaise en mosterd saam met hoender en roer

goed deur. Pak kaas op een sny brood, gevolg deur die

Smeer een van die gebotterde kante

hoender, gevolg deur die avokado peer. Voeg sout en peper

met Bovril of Marmite. Pak die skywe vleis bo-op. Smeer met mosterd. Top op met

by. Plak blaarslaai bo-op en plaas die ander sny brood daarop.

Behalwe vir die ryk geurkombinasie, sorg hierdie broodjie

die avokado peer. Maak toe met ander

dat alle inwendige en geestelike kwale wat deur jou babelas

sny rogbrood.

veroorsaak is, verdryf word. Een uur nadat ek vir die eerste

En smul met styl, ou maat, met styl.

keer hierdie verlossende stuk voedsel ingejaag het, het ek my eerste Franz Ferdinand-CD gekoop.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

63

BLOGSPOT

TRADITIONS The festive season is just weeks away – as is a bit of a break and time to relax with family and friends.

And what would life be without a bit of indulgence?

S

ummer holidays: sunshine, relaxation, friends and family

and lots of delicious food. These are all part of the traditions at this time of year.

TERESA ULYATE is a multi-tasking working mom who juggles a job, children and a blog – Cupcakesandcouscous.blogspot.com

In my home, the holidays centre around quality family time. Christmas festivities are a highlight on our calendar

this version I have ditched the usual

and with a young family of my own I

digestive biscuits and marshmallows in

love that we’re creating our own new

favour of some appropriately festive-

traditions to build onto the old.

hued ingredients. I am sure Santa

One of my own new customs is to

would love a block or two under the

make edible gifts for friends and family.

So far it has gone down a treat. Perhaps

light but satisfying salad for you to

dropping “not-so-subtle” hints as early

nibble on at your next lazy summer

as September as to what they might like

lunch. After all, life is not about

to find in their edible parcels.

stressing about what to eat. Pat yourself on the back for eating

nervous breakdown-inducing day

healthily, and then have that piece of

running around a crammed shopping

Rocky Road, it is all about balance

mall or a day spent creating and

after all… Happy holidays!

packaging delicious munchables for my loved ones I am sure you can guess which one I prefer.

This Rocky Road recipe is a firm

Call the TOPS HOTLINE 0860 313 141

favourite on my edible gifts list and in www.topsatspar.co.za Nov Dec 2015 Vol.21

Serves 4

Something else I’m also sharing is a

too much because my friends start

Given the choice between a manic,

64

tree this year!

SUMMER CHICKEN GOUJON SALAD

Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores

INGREDIENTS: 150g cherry tomatoes Olive oil for drizzling 500g cubed butternut Salt Pepper 70g breadcrumbs 30g finely grated parmesan cheese 2 chicken breast fillets 30g flour 1 large egg, lightly beaten 20g flaked almonds 150g mixed leaves Balsamic vinegar

Festive treats

Festive rocky road

METHOD:

1. Preheat your oven to 200째C and

Makes 25 squares

place whole cherry tomatoes on a small baking tray. Drizzle with some olive oil and roast for 10 minutes, until soft and the skins are cracking.

2. Turn the oven down to 190째C. Place the butternut cubes on a tray and drizzle with olive oil. Season with salt and pepper and cover the tray with foil. Roast the butternut for 35-40 minutes until tender.

Remove from the oven and set aside.

3. Combine the breadcrumbs,

parmesan cheese and a good grinding of salt and pepper in a small bowl. Cut the chicken fillets into thin strips approximately 5cm long. Toss the strips in the flour to coat evenly. Then gently toss

INGREDIENTS:

the dusted the chicken strips in the egg

150g shortbread biscuits

ensuring that they are completely

120g cream caramels / soft toffees

coated.

100g pistachio nuts, shelled

4. Dip the chicken pieces into the

70g dried cranberries

breadcrumb mixture to coat, (I find it

120g butter, cubed

easiest to coat them individually).

270g dark chocolate, broken into

Arrange the crumbed chicken pieces in

small blocks

a single layer on a baking tray and

3 Tbsp golden syrup

drizzle with olive oil. Bake the goujons at

Icing sugar for dusting

190째C for 15 minutes. Turn the goujons over and bake for a further 5-10 minutes or until cooked through.

5. Place the flaked almonds in a small, dry saucepan over a medium heat. Stir regularly until the almonds are golden

METHOD:

1. Line a 20cm square cake tin with plastic wrap, this is going to help you lift the rocky road out later.

2. Place the shortbread biscuits in

and toasted (this will just take a few

a small freezer bag and use a rolling

minutes), then set aside.

pin to gently crush them into smaller

6. To assemble the salad: arrange the mixed leaves on a large platter. Arrange the goujons, roasted butternut and tomatoes on top. Sprinkle with toasted

pieces. Cut the cream caramels in half so that each piece is about the size of a mini marshmallow.

Place the biscuits and toffees

almonds and drizzle with balsamic

into a small bowl with the

vinegar, or your favourite dressing.

pistachios and cranberries.

3. Place the butter, dark chocolate and syrup in a small saucepan and stir over a low heat until the butter and chocolate have melted and the mixture is smooth. Remove from the heat and add the biscuit mixture. Stir well until everything is completely coated in chocolate.

4. Tip the contents of the saucepan into your prepared tin. Be sure to scrape all the syrup from the bottom of the saucepan and use to fill any small gaps. Press the mixture down gently. Cover the tin and refrigerate for a few hours until the rocky road has set.

5. Carefully lift the rocky road out of the tin and discard the plastic.

Cut into 25 squares (a little goes a long way) and pile onto a plate.

Dust with icing sugar just before serving. Store in an airtight container in the fridge.

Nov Dec 2015 Vol.21 www.topsatspar.co.za

65

SOCIAL MEDIA Featured blog

HEALTHY DESIGN The nature of design is that when it’s good it simply slots into your lifestyle without you even being aware of its functionality or form. A local designer takes it a step further as Ashlee Attwood reports.

C

laire Molly

Q: NAME FIVE THINGS YOU’RE OBSESSED WITH RIGHT NOW? CM:1) Mila, my French bulldog. We’re getting another in a few weeks (Harper) – and I can't wait!

2) My daily green juice, it's serious power! I high power blend all my greens and thus don't lose the fibre from a juice machine.

3) My healthy chocolate brownie recipe.

received her

Bachelor of Arts Degree after years

of study in the oak-tree lined avenues of

healthy recipes for the blog. The

4) Pilates and boxing – both amazing.

combination of design and nutrition is

5) My health coaching course through

my ultimate happiness.

IIN in New York. It’s incredible, I've never loved studying so much!

Stellenbosch before going on to study interior design at Design Time. She calls

Q: WHAT’S YOUR DESIGN PHILOSOPHY?

herself the ‘healthy designer’ –

CM: It would definitely be the

wellbeing and design is part of her very

healing powers of minimalism. It's my

nature and personal philosophy.

all-time cure.

Her blog – www.clairemolly.com – effortlessly merges these two elements;

Q: YOUR INSPIRATION COMES FROM...?

resulting in a balance between cool,

CM: I’m currently studying to be a health

minimalist design and healthy, interesting

coach through the Institute of

recipes and ideas. Her current venture is

Integrative Nutrition in New York. It

health coaching, through New York-

constantly motivates me to find balance

based Institute for Integrative Nutrition.

in all things. The idea that health can be delicious, keeps me inspired to design

Q: WHERE AND HOW DID IT ALL

and create beautiful combinations.

START FOR YOU?

66

CM: Cape Town. After working in the

Q: YOUR TIPS FOR LIVING A HEALTHY,

interior design industry for nearly a year,

MINIMALIST LIFESTYLE ARE?

I lost myself completely. The pressure

CM: For me primary nutrition is key; your

and stress had such an impact on my

relationships, career, spirituality and

health. I took a few months to

physical exercise are the fundamental

recharge, reflect and cure my anxiety

elements to health. What we eat is

through a healthier lifestyle. I'm

secondary. If we find the balance and

currently doing freelance design for

happiness in primary nutrition,

retail stores and constantly creating

secondary will follow.

www.topsatspar.co.za Nov Dec 2015 Vol.21

www.clairemolly.com

clairemollyj @clairemj24 @clairemolly_ clairemollyjack

RESPONSIBILITY

Troubled waters

In a swim-loving country with hundreds of cases of drowning reported annually, it’s never a waste of time to freshen up your knowledge of safe behaviour writes Clifford Roberts.

I'm

in trouble. The thought creeps up on me and I push it away. I try to rationalise my position: I’m a strong swimmer with a wetsuit on – I’ve

Instructors go into schools and

got this. I’m about 100m offshore, in choppy seas but the current is now against

teach children basic water safety and

me. I dive to the bottom to try and get under it, but I’m just losing energy and

peer rescue, as well as who to call

going backwards. I pause to catch my breath, bobbing in the waves and take

(10177 from a cell or landline) for help.

stock of the situation. The others are nowhere to be seen; probably out of the

“Our rescue crews regularly respond to

water by now. The beach is deserted.

a child in difficulty and find that two

The stark terror of that realisation caught me by surprise.

children have drowned,” Ingram says.

Fortunately for me, the current curves around the bay. I make it to the point

“This is because one child gets into

where a rocky outcrop is the last post before open ocean. Ashore, I promise

difficulty and another goes to help – but

myself never to do that again.

does not know how to. We give basic

Every summer, when I return to water, that particularly chilling memory returns

guidance – never get into water to help

and here it is again, just writing this. Every day now is just a little warmer. It’s time to

someone unless you are trained, rather

exchange the jerseys for t-shirts, slops and cozzies. It’s also time to remember stuff

throw them something that floats, use a

we leave behind every autumn – our thoughts around water safety.

stick or pool net to help them out, etc.”

For a country with so much coastline – 3 500km of it, thousands of domestic and

The NSRI is also involved in teaching

municipal swimming pools and much sunshine, you’d think we’d have accurate

basic bystander or Hands On CPR

statistics on things like cases of drowning. At least there seems to be consensus on

(Cardio Pulmonary Resuscitation).

this: there’s a clash of data sources so no reliable figures exist.

Assume the objective is to reduce the amount of people who get into trouble in

“It would be great if every child who passes through our school system

water. But if you only count the bodies in the mortuaries, you’re excluding

knows how to do this … which is one of

non-fatal cases where people are saved and those cases that go unreported

our focus areas: getting the education

– like mine. All are linked to this wide, grey margin of danger that could be shrunk

department to teach school children

with better education and greater awareness.

how to do CPR,” Ingram says.

NSRI communications manager Andrew Ingram says: “The statistics that we

Data around drowning or near-

have had access to are not comprehensive – they are mostly from sample data.

drownings is compiled by, amongst

From these, we estimate that there are 2 000 fatal drownings each year in South

others, Lifesaving South Africa (LSA), the

Africa. Of them, we believe that 600 are children.

national authority on water safety and

“There are no stats for non-fatal drowning (any injury caused by hypoxia from being

68

The NSRI’s WaterWise Academy

voluntary lifeguard services, the SAPS

in or under water) but we believe that this figure is 10 times the fatal drowning figure

and the Medical Research Council

– so there are thought to be 20 000 non-fatal drownings in South Africa each year.”

(MRC). While the definitions may differ,

www.topsatspar.co.za Nov Dec 2015 Vol.21

Swim safety

all agree the problem is serious.

And it’s not just a South African issue.

Of course, the sea,

A regular gathering, the Life Saving

rivers and farm dams

Federation World Conference on

are not the only water

Drowning Prevention gathers world

hazard as the view from the

experts, research, systems and

window of a plane flying over any

information in an attempt to reduce

middle class suburb will reveal.

“death and injury in all aquatic

Swimming pools are regulated not

environments worldwide”. This year, it

only to ensure minimum

takes place in Penang, Malaysia in

construction standards are met,

November.

but also public safety.

The 2015 meeting will focus on the

“Municipal plans are required for all

To keep yourself safe, swim near a

World Health Organisation’s first global

swimming pools irrespective of whether

lifeguard and never swim alone. Don’t

report on drowning, which reveals that

they’re built or made of fibre-glass,”

dive headfirst into water. If you get into

“drowning claims the lives of 372 000

says Hannes Jacobs of Marcus Smit

trouble conserve your energy, don’t

people each year and is among the 10

Jacobs Architects in Somerset West.

panic and call out for help. At the

leading causes of death for children

“The municipality demands that certain

seaside, make sure you understand the

and young people in every region.

safety aspects are adhered to.”

currents and dangerous areas; remember too, there are other potential

“Globally, over half of all drowning

“These include that the pool is not

deaths are among those aged under

publically accessible. Basically, your

dangers like sharks. Check the strength

25 years.

property must be enclosed and

of the current even at rivers and

include a gate that shuts

remember that river conditions can

in low- and middle-income countries,

automatically. If you want to step up

change rapidly after heavy rains.

with nations in the African, South-East

security, there are also solutions such

Always keep an eye on the changing

Asia and Western Pacific regions

as automatic PVC swimming pool

weather. Never swim after drinking

having the highest rates.”

covers that roll up and can be stored

alcohol. Parents of small children should

out of sight.”

always be aware of hazards considering

“More than 90% of drowning occurs

Alarmingly, a 2007 research paper on South African conditions presented at the

Obviously, the greatest way to be

a small child who can easily come to

same conference then based its claim on

safer around water is to learn to swim,

mortality statistics that drowning was the

but this doesn’t guarantee safety and in

second highest cause of accidental

fact sometimes will encourage brazen

user, learn CPR and acquaint yourself with

death – after road accidents – among

behaviour. An over-confident swimmer

the emergency telephone numbers. It

children up to the ages of 14 years.

might take bigger risks – like I did.

might just save someone’s life.

harm even in a bucket of water.

Take it from me: if you’re a regular water

Nov Dec 2015 Vol.21 www.topsatspar.co.za

69

NEXT ISSUE & WINNERS

BROUGHT TO YOU BY www.topsatspar.co.za

What to look out for next issue Smelling sweet The art of fragrance

Step-by-step The perfect Eggs Benedict

CHENIN BLANC South Africa’s tasty heritage

Congratulations to last issue's winners SMIRNOFF

Each of these lucky winners will receive 1 of 2 exclusive Smirnoff Double Black hampers worth more than R3 000 1. Roslyn Kinnear, East London.

2. Desere Myburgh Erasmus, Mpumalanga

'COOKING WITH GAS' winners: Esther Smith, Randfontein.

Hendrick Mongalo, Katlehong

70

www.topsatspar.co.za Nov Dec 2015 Vol.21

GROCERY LIST

in the basket Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

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

AVAILABLE FROM TOPS AT SPAR

3 lemons

140g cocoa powder

3 tsp vanilla extract

2 oranges

(or raw cacao powder)

30ml strong brewed coffee

1 small pineapple

3 tsp baking powder

14 anchovy fillets

1 apple

1 tsp baking soda

1 bottle Bovril of Marmite

Méthode Cap Classique)

1 small cucumber

185g erythritol/xylitol granules

1 bottle whole grain mustard

15ml crème de cassis

1 red pepper

290g sugar

5 ml mustard powder

75ml white rum

1 – 2 cos lettuces

35g flaked almonds

15ml mayonnaise

15ml Cointreau

1 strawberry

100g pistachio nuts

½ tsp English mustard

1 dash grenadine

1 maraschino cherry

70g dried cranberries

2½ml Worcestershire sauce

120ml tequila

2 packets mixed leaves

250ml mixed seeds (pumpkin,

30ml lime or lemon juice

½ to 1 tsp orange liqueur

450g spinach, Swiss chard

sunflower, flax and sesame)

220ml oil

(triple sec or Cointreau)

or kale.

150g shortbread biscuits

65ml extra virgin olive oil

30ml Campari

1 bunch coriander

120g cream caramels

55ml vermouth

1 bunch of parsley

or soft toffees

1 shot Pimm’s No. 1

1 bunch of marjoram

270g dark chocolate

85g parmesan cheese

30ml cachaça

1 bunch of basil

50g chocolate

105g feta cheese

75ml Bourbon whiskey

1 bunch of mint

200g almond praline or

250g cream cheese

30ml vodka

6 cloves garlic

90ml gin

2 onions

30ml triple sec

1 stick ginger

Liquor 65ml brandy 180ml Champagne (or similar sparkling wine or

45ml sweet & sour mix 1 dash Angostura bitters 1 can of cola 2ℓsoda water AVAILABLE FROM SPAR Fresh Fruit/Veg/Herbs/Spices 400g cherry tomatoes 2 tomatoes 500g butternut 3 avocados 200g thin asparagus 5 limes

Dairy

peanut brittle

1 block strong cheddar

90g raisins

cheese

60g sultanas

18 large eggs

60g currants

180g butter

30g mixed citrus peel

125g unsalted butter

5ml smoked paprika

65g mixed glacé fruits

110ml cream

10ml paprika

10 fresh or glacé cherries

1ℓvanilla ice cream

1 tsp chilli

1 loaf brown bread

5ml sumac (optional)

1 loaf rye bread

Dried Spices/Herbs/Stock

Meat/Fish/Poultry

1 loaf whole grain bread

5 chicken breast fillets

1 loaf white bread

1 packet Pastrami/

70g breadcrumbs

125ml rice

Silverside/Ham

30g flour

1 pkt Maldon salt

100g bacon

Baking/Dry goods

30 squid tubes

500g almond meal 60g psyllium husk 125g coconut flour

Cans/Jars/Bottles 45ml golden syrup

6 slices smoked salmon/salmon trout

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

Nov Dec 2015 Vol.21 www.topsatspar.co.za

71

LOOPDOP - Gerrit Rautenbach

AAI, AAI DIE BRONKHORSTBAAI...

Dis lang jare terug, ek is seker 10, dalk 11jaar oud en die lewe is lekkerder as treinry en kondensmelk. Gelyktydig. Want daar is ’n fees by Bronkhorstbaai.

En ek is by die fees.

BRONCO TOPS AT SPAR

Address: 29 Lanham Street, Bronkhorstspruit Tel: (013) 932 1161, Fax: (013) 932 0525 Business Hours: TOPS at SPAR Mon-Fri: 08h30 - 19h00, Sat: 08h00 - 18h00 Sun: 09h00 - 14h00

V

anoggend het ek die agteruitrydonkiereisies vir seuns onder 12

gewen. Die gedagte was om verkeerdom op ’n donkie te sit. ’n Touleier hou jou donkie vas. Merke, gereed en die

dag spring. En vanaand gaan hulle ’n

4x4-bande nie en dis daar waar hy die

afsetter skiet ’n skoot. Daar gaat jy! Of

nagsprong doen.

pad byster raak. En ek die donkie

nie... Afhangende van jou donkie.

byster raak.Gat-oor-kop. My kop oor

Afhangende hoe ver jy van die afsetter

wat mangels sal gaarmaak gegee. Ek

donkie se gat. Reguit hospitaal toe. Al

se pistool af is.

het ’n goeie dosis daarvan in my hand.

waaraan ek kon dink voor my kop die

Onthou, ek sit gatkant om op die

grond klap, is dat ek Willie se

tuisgemaak. Daar waar niemand wou

donkie. Dis reg, ek tel Ta se stert op en

nagsprong gaan mis.

wees nie, want dis die langste pad om

smeer die bloedrooi brandrissiesous

die ou grondbaan. Maar ook die verste

aan sy agterent. Eers tril hy net sy

Willie in die hospitaal kom kuier. Ek het

weg van die afsetter.

boude. Dan volg so ligte vibrasie soos

gedog ek lyk effe sleg van die val,

’n V8 wat aanskakel. Die volgende

maar Willie was self gekrap van kop tot

binnebaan se donkie sy rug krom, gooi

oomblik grou hy mote in die klipharde

tone, vol pleisters en verbande.

sy ruiter en snol bosse toe. Een uit, nog

grond soos ’n El Camino-bakkie in die

Blykbaar het hy die pad byster geraak

vier om te gaan. Donkie nommer twee

rooi. Al wat ek kan doen, is om donkie

met die nagsprong en in die boer langs

tjorts die baan vol, knyp sy oë toe en

se stert met albei hande vas te gryp.

Bronkhorstbaai se rotstuin geland. Reg

vries. Hy gaan nie wen nie. Die ander

Blykbaar werk dit ook as goeie

langs die boer wat daar gestaan en

twee trippel stadig weg.

motivering en daai esel sit oor tweede

braai het.

Ek het myself in die buitebaan

Toe daai skoot klap ruk die

My donkie is nie ’n wonderlike ding nie. Hy’t nie vir die skoot geskrik nie en

rat toe.

Met die ongekende spoed van ’n

is dus nie lus vir enige manewales nie.

July-perd neuk donkie se kind soos

Veral nie hardloop wenpaal toe nie.

weerlig by die wenpaal verby. Sonder

Gelukkig had ek ’n geheime wapen.

brieke is hy pylreguit dam toe. Seker

Willie het my vertel en Willie is my held.

om die vlam in sy uitlaatpyp te blus.

Hy weet alles. Willie is die voorspringer van die drie valskermspringers wat elke

72

Elk geval, Willie het my ’n rissiesous

www.topsatspar.co.za Nov Dec 2015 Vol.21

Net voor die water lê daar so plaat los klippe. Ta is nou nie toegerus met

Die volgende oggend het my pa en

“Waar is ek?” het Willie gevra.

“Goeie aarde!” sê die boer verward en laat val sy dubbel dop-en-dam.

“Oukei, darem nie so ver van teiken af nie,” antwoord Willie.

Laat waai Bronkhorstbaai...