Cheers Vol. 48 May / June 2020 by Cheers Magazine

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C O M P L I M E N TA R Y M A G A Z I N E MAY / JUN 2020 VOL48

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THREE COPIES OF WINE & FOOD: THE ART OF THE PERFECT PAIRING PLUS A BONUS BOTTLE OF ALTO CABERNET SAUVIGNON AND NEDERBURG MOTORCYCLE MARVEL UP FOR GRABS!

FAMILY FAVOURITES

CUSTARD COOKIE RECIPE

PERFECT SERVE:

THE RUSTY NAIL w w w. t o p s a t s p a r. c o . z a

BOLD OUTSIDE, SMOOTH INSIDE.

Not For Persons Under The Age of 18. Enjoy Responsibly.

F RO M T H E E D I TO R

cheers TOPS at SPAR Group Advertising & Promotions Manager – Liquor Jess Nicholson Group Advertising Controller – Liquor Nicole Annandale

PLANNING AND PLAN B

s with any business, there’s a lot to the production of a magazine that takes place behind closed doors and out of the public eye. This particular issue of CHEERS magazine is one which will be forever memorable for two milestones: the first being that it marks eight years of publication and the second that it was produced at a time when so little was known about the Coronavirus pandemic and how South Africa would react and be affected. Four months prior to publication, in the heady early days of January, the small team gathered to discuss story ideas for the upcoming three issues of CHEERS. Absolutely normal. But as the great Scottish writer Robert Burns wrote in his immortal line of prose: “The best laid schemes o’ mice an’ men, Gang aft a-gley”. Or, decoded from archaic Scots, the best laid plans of mice and men often go awry. Despite the imaginative fiction of writers using a global virus as a plot device to sell books, and virologists, epidemiologists and scientists having warned that the world could potentially be laid waste by an almost infinitesimally small bug, we all fooled ourselves into believing that it could never happen – or it was highly unlikely to ever happen in our lifetimes ... And if it DID happen, we were far enough away to be unaffected. Right? But what this Coronavirus so ably demonstrated is that disease is no respecter of barriers or borders. It can travel the world far faster than ever before due to the nature of modern day travel and the interconnected lives we lead. Our plan in January was to take a look at Japan. With the Olympics coming hot on the

heels of the country’s very successful hosting of the international Rugby World Cup, the idea was to vicariously preview some of the things Japan was about – the unique culture and what those lucky folks who’d be visiting the country to attend the Olympics as spectators could expect on the alcohol front. In mid-March when the team stepped up into production mode – and the country went on lockdown – we had to review not just whether the stories were relevant in light of the ever changing dynamic but also how we went about the business of preparing the issue. Like everyone else in South Africa (and Italy, Spain, America, the UK and elsewhere!) we had to question the very contact we had with one another on a daily basis in the performance of our tasks! It’s been an eye opener, to say the least. Even as we Skyped, Zoomed, used WhatsApp chat groups and Dropbox, we never stopped. Something which has been so heartening to witness and experience in a time of social distancing has been the concern and caring expressed across the board. People have realised that true isolation is tough; that we need one another – no matter how fleeting or casual the interaction as colleagues, friends, loved ones or even complete strangers is. From singing the national anthem on a balcony in northern Italy as ambulance sirens sound below, to suburbs in the Eastern Cape or communities in Limpopo: that’s no bad thing. Untu ngumntu ngabantu is often translated as “I am because we are”. That spirit of Ubuntu is worth remembering as communities, countries and the world heals.

FIONA MCDONALD CHEERS EDITOR

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INTEGRATED MEDIA Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Sub-Editor Gerrit Rautenbach Art Director Claire Horner studio@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Dee Griffin dee@integratedmedia.co.za Photography iStockphoto.com Contributors Gerrit Rautenbach, Clifford Roberts, Teresa Ulyate, Dr Winnie Bowman, Emile Joubert, Gareth George. Head Office Cape Town Tel: 021 685 0285 Address Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address PO Box 259, Rondebosch, 7701 Printing Novus Print Published by Integrated Media for TOPS at SPAR

COMPETITION TERMS AND CONDITIONS Competition submissions should reach us no later than 15th JUNE 2020. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every three issues.

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M AY/JUN 2 020 VO L4 8

WORLD BEATERS

South African wine folk the world looks up to

contents

features

regulars

14 EIGHT YEARS, THE CHARM

A restrospective of CHEERS

The spirit of Ubuntu

26 A GLASS ACT

The lager which brewed an empire

Grolsch beer and The Glenlivet get a new look, SA wines win big internationally and the Cape Wine Auction raises R100 million for educational charities.

34 KEEPING SPIRITS UP

The growth of brandy and whisky 38 REVIEWING THE DRAM

Malts and blends across the spectrum 58 DANGLING A LINE

Hooked on fishing 66 CORPOREAL HYGIENE

Healthy hygiene gains prominence

2 w w w .t o p s a t s p a r. c o . z a

FROM THE EDITOR

THE SCOOP

30 PERFECT SERVE

The Rusty Nail 42 HOT BITES

Prawn cocktails & Bloody Mary’s 44 BLOGSPOT

Custard cookies bring comfort 48 HUISKOK

Emile Joubert’s latest recipes 50 BOOK GIVEAWAY

Wine & Food: The Art of the Perfect Pairing by Libertas Wines 56 DIARY DATES

Mushroom foraging on the calendar

Check out Cheers magazine online

www.cheersmag.co.za

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THREE COPIES OF WINE & FOOD: THE ART OF THE PERFECT PAIRING PLUS A BONUS BOTTLE OF ALTO CABERNET SAUVIGNON AND NEDERBURG MOTORCYCLE MARVEL UP FOR GRABS!

64 ENTERTAINMENT

On the screen, between the covers or audibly 70 THINGAMAJIGS

Travel daydreams 71 APPS

Rate your experience â&#x20AC;&#x201C; whatever it may be 73 NEXT ISSUE

Decoding French wine styles 74 LOOPDOP

Die aand in Alice

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THE SCOOP

CENTURIES OF STYLE Grolsch beer is in the fortunate position of having four centuries of experience to draw on. Started in 1615, this is a beer which has seen historic events come and go – and managed to outlast and outwit them all. It has “an uncompromising commitment to brewing beers of true substance”, its PR company states in its most recent release. It’s also just undergone a brand redesign – and central to Grolsch is its distinctive swing-top bottle, even though it’s available in a host of different formats the world over. To remind consumers of its heritage, the Netherlands based brewer will showcase the brand stories and symbols it was built on, through a striking new re-design and branding.

CHASE AWAY THE CHILLS The Mamas and the Papas sang about all the leaves being brown and the skies grey, but that’s the reality of South Africa in winter. Stellenbosch’s Momberg family of Middelvlei know that in winter wine thoughts turn to red. And to meet the changing demand they have released the 2018 vintage of Middelvlei Cabernet Sauvignon. Winemaker Tinnie Momberg described the wine as velvety smooth and superbly balanced. Its intense dark cherry and cassis flavours intermingle with supple tannins, resulting in a piquant, lingering aftertaste. Before being harvested, the grapes grew on vines planted in 1990. Winemaking took place in February 2018 and the robust red spent just shy of a year (11 months) in a combination of older French and American oak barrels. What other advice do the Mombergs have for appreciating this wine? A warm fire – either braai or indoor – with a tasty hamburger or possibly slow cooked beef or lamb potjie. 4 w w w .t o p s a t s p a r. c o . z a

With its heavyweight green glass, tactile deep embossing and characteristic “poppable” top, it’s the ultimate symbol of the uncompromising spirit behind Grolsch. Created by UK based brand design agency, OUTLAW, the new look Grolsch design elevates the swing-top to the central icon of the brand, placing its silhouette at the heart of the identity. The Grolsch logo has been redrawn to be reminiscent of the brand’s original hand-painted signs, returned to its heritage red and placed on a clean white disc, something which is already familiar since it’s what appears on the ceramic bottle stopper. One of the brand’s earliest advertising lines, “Vakmanschap is Meesterschap” (meaning “Craftsmanship is Mastery”) returns to the pack alongside the 1615 date. “Grolsch has twice the history of most other beers, it is doubled brewed and has double the flavour, said Paul Cornell, Global Head of Grolsch. “We have to be as distinctive at shelf and in hand, our new design does this and more. “It leverages a tighter suite of bold, simple design codes, all drawing their meaning from our past. We will use this across packaging, in bar dispense and on Point Of Sale. These assets will allow us to behave with typical Dutch boldness wherever we go, arming Grolsch to win internationally.” Post coronavirus lockdown consumers can expect to find Grolsch back in TOPS at SPAR, restaurants and bars countrywide in the iconic 450ml swing-top bottle, 500ml can and standard 330ml green bottle.

MUCH ADMIRED Two South African producers have made it to the Top 50 list of the Drinks International magazine’s World’s Most Admired Wine Brands. Kanonkop, the family-owned Stellenbosch winery which has been making wine since 1973, and Bruce Jack Wines, started in 2005, are the two singled out for this honour, alongside some of the world’s best producers. Kanonkop was ranked 32 and Bruce Jack 43, a first time entry. The magazine hasn’t randomly selected them but relied upon data gathered by market research specialists, Wine Intelligence. They polled wine experts, global drinks buyers and other industry professionals from 48 countries. Drinks International editor Martin Green said: “There are thousands of wineries vying for attention on a global basis, but just 50 elite brands have made the cut. To win a place on this prestigious list is a tremendous achievement, as there are a number of fantastic producers that missed out.” Kanonkop are riding the crest of a wave, having won a special award from the International Wine & Spirits Competition (IWSC) as its top performing producer in the IWSC’s 50 year history a few months ago. Kanonkop Paul Sauer 2015 was also the first ever South African wine to be awarded a perfect 100 point score.

B O M B AY S A P P H I R E A D V E R T O R I A L |

Stir Creativity in every glass We are passionate about producing the finest gin possible; which is why the creation of Bombay Sapphire is truly unique. Whilst ordinary gins boil their botanicals directly in the spirit to achieve their flavour, the taste of Bombay Sapphire is created through the Vapour Infusion process. The 10 precious botanicals used in our gin are held separate from the spirit in perforated copper baskets, and when the heated vapours rise, the distinctive flavour of the botanicals are released. The result? A complex aromatic liquid that delivers a broader, more balanced flavour.

Bombay & Tonic INGREDIENTS: 50 ml Bombay Sapphire 100 ml Premium tonic water Lime wedge Ice hand chipped METHOD: 1. Fill balloon glass to the rim with good ice. Stir until frosted 2. Strain excess liquid from glass. 3. Pour Bombay Sapphire over ice and squeeze lime (with pith removed) over drink. 4. Stir drink to acclimate contents 5. Tilt glass and pour chilled TONIC water down side of glass and lift once gently using a barspoon.

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GIVING FOR A GOOD CAUSE

GERMAN RECOGNITION FOR KLEINE ZALZE German wine competition Mundus Vini was one of the last international events to be held before the global pandemic took its toll on mass gatherings of any sort. Stellenbosch wine producer Kleine Zalze received the very welcome news that its efforts to make the best wines possible were recognised and it was awarded the title of Best Producer: South Africa at this global competition. The accolades included no less than six gold medals. These comprised four Kleine Zalze Vineyard Selection wines, the Chenin Blanc 2019, Chardonnay 2019, Sauvignon Blanc 2019 and Shiraz 2017. Gold also went to two Family Reserve wines, the Shiraz 2016 and Cabernet Sauvignon 2016. To top it all, the premier award of Best of Show South Africa Red went to the 2016 Kleine Zalze Family Reserve Shiraz and of course then the big announcement of Best Producer: South Africa. Based in Germany, Mundus Vini sees 11 000 wines submitted every year from across the globe for assessment by its international panel, which comprises oenologists, sommeliers, specialty retailers, journalists and scientists. Every year the results are revealed ahead of ProWein, the world’s leading wine trade fair held annually in Düsseldorf. The event draws some 6 900 exhibitors from 64 countries. The 2020 event was cancelled because of the pandemic. “Being named Best Producer: South Africa at Mundus Vini will always be a significant achievement,” said Kleine Zalze owner and managing director Kobus Basson. “The spread of awards once again highlights the quality of our terroir and grapes and the dedication of our viticulturist and winemaking team that enables excellence across price points and grape varieties. “Furthermore, this kind of recognition underscores our premiumisation strategy to which we are committed through substantial investment in our vineyards, process and people,” he added. 6 w w w .t o p s a t s p a r. c o . z a

In just seven years the Cape Wine Auction has collectively raised more than R105 million for educational charities in and around the South African wine industry. The 2020 event, a lavish event attended by philanthropists with deep pockets and an appreciation for wine, was held at Boschendal wine estate in February and raised R17 million. In the words of Cape Wine Auction Trust chairman, Raymond Ndlovu, “The annual Cape Wine Auction event affirmed our collective belief that this is a unique oasis of hope and inspiration for the future of the Cape Winelands, in particular, and our beloved nation as a whole. We are truly humbled by, and grateful for, the overwhelming generosity of all our bidders and donors, yet again. Thank you, siyabonga, baie dankie”. Darielle Robertson, director of The Cape Wine Auction added: “It was a very special two days and we were delighted to have people like Ryk Neethling, Minnie Dlamini and chef David Higgs – who designed the menu for the Saturday night dinner – joining us. The guests on both nights were remarkably generous and helped us reach that R100 million mark we were aiming for. We’re extremely proud of the fact that the money raised will support our education partners so they can continue with their important work to make meaningful and tangible differences in the careers of all the young learners.” Top lots included eight Gift of the Givers lots which went for a combined amount of just under R4 million; a VIP experience in California’s Napa Valley Wine Country, courtesy of Vilafonté, which was sold for R1,1 million; a seven-day sailing expedition for eight in Indonesia, which also sold for R1,1 million and three pieces of work from internationally acclaimed South African sculptor Anton Smit’s Agapé Effervescent series which went to the highest bidder – again for R1,1 million. Other highly-contested lots included accommodation for six guests for three night stay at a private villa at Ellerman House as well as dinner with Dom Perignon and FYN on top of Table Mountain with chef Peter Tempelhoff, and a unique Lionel Smit print – all for R900 000; and a once in a lifetime drive experience on ice, at the Jaguar Land Rover Ice Academy in Arjeplog in Sweden, which lies at the very edge of the Arctic Circle, which sold for R600 000.

QUEEN OF GRAPES

Andy Watts – World Whisky Brand Ambassador of the Year

ECO-FRIENDLY DISTILLING South Africa has only been making whisky for less than four decades – but already it’s ranked alongside the best in the world, as was demonstrated at the announcement of the 2020 Whisky Magazine’s World Whisky Awards in March. Master Distiller Andy Watts was acknowledged as an Icon of Whisky as Global Brand Ambassador of the Year while the James Sedgwick distillery in Wellington took the title of Global Icons of Whisky Sustainable Distillery of the year. It was fitting that both awards were made since the overall greening and sustainability of the production facility has long been a pet project of Watts’. CHEERS magazine did an interview with the Master Distiller in 2018 when he spoke about recycling, distribution of spent grains and mash for cow feed and carbon dioxide recovery during the fermentation process. Speaking after the announcement, Watts commented that South African whiskies and distilleries are rapidly gaining global recognition for their trademark innovation and ingenuity. “Whisky making is still a relatively young discipline in South Africa, but it has evolved by leaps and bounds in only a few decades. When we started making whisky locally, the aim was to get as close as possible to a traditional Scottish style of whisky – because that was what consumers were looking for. However, over the years, Three Ships Whisky gradually moved away from this tradition, producing cask finishes and that made it unique to the region. As this continued, the brand and industry started to develop its own identity which was rooted both in the old tradition and new innovation.” Watts explained that as local whisky distillers innovate and find new ways of utilising the unique resources of the country, South African whiskies would continue to develop exceptional identities. “Today we are seeing South African distillers produce both grain and malt whiskies on par with – and better than – global competitors. We are very much at the forefront of this, and the global recognition is a proud representation of what can be achieved. Three Ships whisky was the first local brand to experiment with new techniques and a new identity, and it is still evolving with each passing year.”

The noble white grape Chardonnay has had a bit of a rollercoaster ride over the past two decades. There used to be a saying in wine circles: ABC – or Anything But Chardonnay. That has changed, however, as styles have become lighter and the wines less ponderous and heavy with oak. South African producers are known to make Chardonnay in styles which are bright, refreshing and fruity while still offering body, substance and structure from a certain amount of time maturing in oak. A great example of this is the latest release of Tokara Chardonnay from the 2018 vintage. The family-owned Stellenbosch wine estate has made public a vibrantly citrus-toned example which is simultaneously refreshing and creamy, with layers of flavour and texture. Fermented and aged in predominantly older oak barrels, Tokara Chardonnay 2018 is refreshing and pleasantly dry with mouth filling creaminess. “Aromas of ripe quince and orange blossom spring from your glass, complemented by warming whiffs of brioche and almonds. The palate comes alive with fresh clementine, grapefruit and hints of ginger spice, melding seamlessly with the creamy, rounded texture. The Chardonnay shows immense complexity from the discreet use of oak,” said winemaker Stuart Botha. Grapes for this wine came from Tokara’s cool climate Elgin vineyards as well as vines growing in ancient decomposed granitic soils on the foothills of the Simonsberg in Stellenbosch. It’s a perfect taste partner with fish and chicken, and a winner as an aperitif.

CHEEKY TIKI GIN Anyone who has enjoyed a Mai Tai cocktail can attest to the appealing island tropicality of the drink. This is the sort of evocative style which Cape Town’s Noordhoek-based spirit producer Copeland are aiming for with its new Copeland Tiki Gin. With a more than passing nod to the island inspired style of the 1950s, the classic London Dry gin shows typical juniper, lemon zest, coriander and angelica root notes but it’s distilled from a molasses base. The fact that real pineapple, tonka bean and exotic spices such as cassia and ginger often associated with spiced rums, also form part of the popular spirit’s makeup sets it apart. “I’ve designed gins for a few clients, some of which have won awards,” said James Copeland, owner and distiller of Copeland Spirits, “and I felt it was time for me to get in on the action and have a bit of fun. “I didn’t want it to be a huge departure from rum and the core of the business, so I began experimenting with tropical flavours to see if we could take gin to the beach.” “With many classic gin cocktails featuring pineapple juice, I knew this as the hero ingredient, along with juniper, would be a winning combo.” The strong London Dry components mean it’s perfectly happy mixed with tonic and a signature pineapple garnish; dried or fresh pineapple wheel, but other exotic pairings are encouraged such as fresh juice blends or ginger ale to encourage the spice and botanicals. M AY / J U N 2 0 2 0

STRIKING JAPANESE GOLD

GINSPIRATION

Roodeberg, the legendary South African wine that has been enjoyed the world over for more than 70 years, has brought home a Double Gold medal from the 7th Sakura Japan Women’s Wine Awards 2020. Judged solely by women in Japan with a tasting panel of 560 wine industry experts, and hailed the largest wine competition in Asia with over 4 300 entries, Roodeberg Red was awarded top honours for the 2018 vintage. The classic red wine so beloved of South Africans is a blend of Cabernet Sauvignon, Shiraz, Petit Verdot and Tannat. Tasting descriptors include plum, cassis, pencil shavings and warm tones of tobacco and dark chocolate on a layered, nuanced palate which lingers long. Launched in 1949, Roodeberg is a true South African original that has stood proud for decades.

Warrington, in the heart of England, is not somewhere many gin lovers would be able to find on a map. It’s in Cheshire, 30 kilometres east of Liverpool – and is where Greenall’s Original London Dry Gin is made. Its location is important because Thomas Dakin, the father of the gin, located his fledgling business there in the 18th century as it was on the river Mersey and a central location for the many canal boats carrying goods to Liverpool and elsewhere in the north. Dakin started distilling in 1761 – and this gin has been distilled ever since. The only major change took place in 1870 when it was bought by Thomas Greenall. This is a gin which has only ever had seven distillers in its illustrious history. Don’t know it? Well, it’s only just hit South African shores but it is in fact one of the first and original London Dry styles made. Greenall’s is a juniper-led gin with fresh citrus notes made using the same secret recipe for over 250 years, using 100% British wheat and pure Cheshire water. The eight botanicals that make up Greenall’s Gin are handpicked with care and sourced from across the world and include Tuscan juniper berries, Moroccan coriander and Spanish lemon peel.

NORSE HERITAGE Centuries ago the magnificent Scottish stags and hinds lived in fear of wolves, the apex predators in the rugged Highlands. Wolves no longer roam the Scottish Highlands but their fear-inducing reign lives on in the range of Wolfburn whiskies, handmade in a wee distillery in Thurso, northernmost distillery on Scotland’s mainland. There’s another inspiration for Wolfburn too: the Viking heritage. The three whiskies making up the current Wolfburn range have been joined by the fourth – and final – instalment: Langskip. By happy coincidence the whisky’s name translates perfectly from Norse to Afrikaans! Wolfburn’s strongest expression takes its name from the Norse word for longship – the Viking vessels that once dominated the north coast of Scotland. Sleek, smooth, purposeful and strong, the legacy of these ships surrounds the Wolfburn distillery – in addition to settlements and burial sites, Wolfburn’s home town of Thurso was named by the Vikings in honour of the god Thor. Langskip, a cask-strength release (58% ABV) made from unpeated spirit aged for six years in first-fill bourbon casks, complements the previous three expressions released by Wolfburn: Northland, Aurora and Morven. Northland was the first to market and has won an incredible six consecutive gold medals in international competitions, including the World Whiskies Award. Aurora is a sweeter expression, matured in sherry casks and highly praised by Jim Murray, while Morven is Wolfburn’s first peated whisky. “Langskip is the final chapter in our core range,” commented Distillery Manager Iain Kerr. “In my opinion it has the richest flavour of the four expressions, and being cask-strength it’s a rather special dram.” 8 w w w .t o p s a t s p a r. c o . z a

GUILT FREE FIZZ Already known throughout the country for the superb quality of its award-winning Port-style wines, Calitzdorp producer De Krans has added an alcohol-free sparkling wine to its Moscato range. The pocket friendly wine is refreshing and alcoholfree, made from 100% muscat grapes with a slight fizz added when bottled. The Muscat Nectar has lovely tropical fruit flavours with muscat tones and a balanced acidity. Similar to the De Krans White and Red Moscato Perlé, the Muscat Nectar Alcohol-Free Sparkling will no doubt appeal to those preferring a slightly sweeter, fizzy option either on a menu or on the shelf. Alcohol-free and de-alcoholized wines (there IS a difference) are all the new rage with wine lists expected to boom with these new categories. With the proposed 0% legal blood-alcohol level law and a general sense of zero tolerance with drinking and driving, alcohol-free and de-alcoholized wines are likely to see a rise in the future, especially in restaurants and hotels. Taking into account supporting stricter drinking and driving laws, as well as a shift in focus on a healthier lifestyle, wine farms producing an alcohol-free/de-alcoholized option seems to be the new “permission to play”. Since De Krans first produced their Premium White Moscato Perlé in 2012, the wine has become one of its best sellers. Using the best of two worlds in Muscat de Frontignan and Muscat de Alexandrie grapes, this wine, with its balanced acidity is a refreshing, everyday wine with a slight fizz. The Perlé boasts tropical fruit flavours of litchi, apricot, muscat and honey.

SUSTAINABILITY AND TOURISM If tourism in South Africa is to raise its contribution to GDP, expand economic opportunity and accelerate inclusive growth, it will have to tackle the issue of sustainability headon, says Margi Biggs, convenor of the annual Wine & Food Tourism Conference. “That’s why sustainability will be a central feature of this year’s conference in September. It is also why we are introducing a sustainable tourism category to our associated

Wine & Food Tourism Awards. Called the WWF Conservation Leadership Award, it raises the number of categories in which wine and food tourism practitioners can compete from three to four.” “With the rising awareness of over-tourism, the global trend is towards lesser-known travel destinations and in that sense, South Africa has an advantage. Nevertheless, if we are to remain at the top of our game, our wine and food tourism sector must ensure an array of transformative experiences that travellers know to be responsibly conceived and provided. Increasingly, tourists want to contribute to local efforts to promote biodiversity and protect communities. “Rather than seeking out arm’s length experiences from the seats of their air-conditioned vehicles, they want a greater sense of participation – from volunteerism to making or doing things with community members in ways that are regenerative and that support the circular economy.

MEMORIES OF SUMMER The latest release of a crowd favourite has hit the shelves. It’s the Fat Bastard Chenin Blanc from the 2018 vintage, which joins its award-winning stablemates Fat Bastard Chardonnay 2018 (Winemag.co.za Best Value) and Fat Bastard Rosé 2019, a double gold medallist at the Rosé Rocks competition. The intent with this wine was to produce a Chenin Blanc with concentrated fruit flavours and complex character utilising quality grapes. All the fruit was harvested in the early hours and the juice pressed while the grapes were still cool to help retain aroma and flavour. As lively as a golden ray of sunshine, it all comes together in the first sip: juicy yellow peach and a hint of vanilla dance across the palate and the wine lingers with a tangy note of fresh lime on the finish. A sumptuous sip of sunshine, their marketing material promises, suggesting that it be paired with a glazed ham, smoked salmon or a Cape Malay-style prawn curry.

WWF-SA’s Shelly Fuller said: “Today’s travellers want to be the creator, producer and teller of their own personal sustainability stories and South Africa has a wealth of outlets for such expression. There are so many fine examples of projects to rehabilitate and protect indigenous habitat, to conserve cultural practices and traditions and to revitalise marginal communities, and many of them involve local wine and food. “By allowing tourists to participate more directly in these initiatives, we help them forge their own narratives in refreshingly exciting and memorable ways. WWF-SA’s role is to support and reward initiatives that work towards restoring balance and reinforcing the planet’s natural defences. We are delighted to be partnering with the conference in celebrating South African excellence in sustainable tourism.” For more information on the terms and conditions for entry in the Wine & Food Tourism Conference Awards, go to https://wineandfood. co.za/awards/.

LOCKDOWN BLUES Spare a thought for South African wine producers who heard 24 hours before lockdown that the industry was not considered “essential”, even though it’s an agricultural industry which contributes R49 billion to the country’s gross domestic product (GDP). When the country shuttered its doors and instituted a travel ban many wine farms had yet to complete their harvest and hundreds of tons of grapes were still hanging on the vines. Due to sustained lobbying and discussions by the industry body VinPro, governmental permission was granted for grape harvesting and winemaking to continue. However, that was only half a problem solved: producers were prevented from exporting their wines or fulfilling existing orders. A further two weeks of negotiations and discussions were held – successfully – as it was announced in early April that the ban on exports would be lifted. Wine is an industry which employs – directly and indirectly – 300 000 people. VinPro told Reuters that the lockdown shipping

ban could conservatively entail a loss of direct export revenue of more than R650 million. “But the damage to our reputation for consistent supply … will be astronomical and will be exponentially more than this figure,” Vinpro told Reuters ahead of the lifting of the restrictions. “On the local market the threeweek ban equates to a loss of R800 million on wholesaler level,” a VinPro statement read. VinPro, a body which represents 2 500 wine producers and industry stakeholders, said: “The South African wine industry is truly grateful to government … for showing an understanding for the industry’s challenges through this concession.”

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C H I VA S A D V E R TO R I A L |

CONTEMPORARY

INNOVATION

FOR CHIVAS XV SERIOUS WHISKY DOESN’T NEED TO BE STAID OR HIDEBOUND.

n example of challenging convention is the arrival on the scene of Chivas XV, a 15 year old blend of Scotch whisky which is intended to shake up the way people enjoy their favourite spirit. Just say the word “Chivas” – and the unspoken second part of the name is already in everyone’s mind: Regal. Is it any wonder that synonyms for the word include majestic, dignified, splendid, superb, grand, impressive. And this debutante is indeed impressive and splendid having been aged for a minimum of 15 years before being specially finished in Grande Champagne Cognac casks. By this last refined step in the process the whisky makers have aligned and unified two of the world’s most prestigious spirits in a seamless blend of both tradition and innovation. The result is a whisky which is rich and velvety yet typically Chivas. It’s the perfect taste profile for a range of contemporary serves, allowing whisky fans to enjoy their favourite spirit in a whole new way – from shots to cocktails. This expression has, in fact, been created with the energy of the celebratory consumption occasion in mind. Senior Brand Manager for Chivas South Africa, Blue Masoka, said: “South Africans love to celebrate with a glass of their favourite drink, and the Chivas XV was created for whisky drinkers to raise a glass of their preferred spirit at the next celebration. We also know that Scotch whisky fans are looking for new ways in which to enjoy their favourite drink and Chivas XV is the perfect expression to experiment with, to create new tastes, along with memorable experiences that live on long after the occasion.’’ Chivas XV, named in a nod to both the age statement and the style of traditional Cognac classification, features a contemporary new look, while also sharing the same iconic bottle shape that helps to make Chivas whiskies so recognisable around the world. Its available in an eyecatching clear bottle with a sophisticated gold outer carton, making it the perfect celebratory purchase or gift. Chivas XV is on sale at selected TOPS at SPAR liquor stores nationwide. 10 w w w .t o p s a t s p a r. c o . z a

TRY WITH SODA WATER

NEW LOOK FOR THE GLENLIVET SOWING THE SEED It’s billed as the drink to have when you’re not drinking. Seedlip is the world’s first distilled non-alcoholic spirit and it’s now available in South Africa. Indications from abroad are that the world is at the start of a significant shift in how it drinks and global alcohol and sugary soft drink volumes are continuing to decline. Furthermore, a younger audience is shunning alcohol altogether. Seedlip is uniquely positioned to capitalise on the opportunity presented by what to drink when you’re not drinking by increasing the repertoire available to those not drinking. Seedlip is the brainchild of Ben Branson who took his inspiration from The Art of Distillation, written in 1651. Tinkering around in his kitchen with a small copper still, he refined his distillations based on the recipes for non-alcoholic herbal remedies from the old tome. The result is a sophisticated alternative nonalcoholic drink made using the same processes as other spirits, often using some of the same ingredients. It boasts zero calories and is sugarfree, sweetener-free and artificial flavour-free, making a Seedlip and tonic the credible adult drink for those not drinking. Launched in November 2015, Seedlip sold out in London’s Selfridges and is available at 150 Michelin-star restaurants and the world’s top cocktail bars, hotels, restaurants and retailers across London, Barcelona, Stockholm, Berlin, Copenhagen, Milan, Stockholm, Hong Kong, New York, Los Angeles, San Francisco, Sydney, Melbourne and now South Africa. Available in two expressions, Seedlip Garden 108 captures the essence of the English countryside with classy top notes of the handpicked peas and hay from the founder’s family farm with a complex herbal base character of spearmint, rosemary and thyme. Seedlip Spice 94 is aromatic with strong spice (all spice berries and cardamom) and citrus (lemon and grapefruit peel) top notes and a long bitters from the highest quality barks (oak and cascarilla). Both are best served with tonic or as the base for martini or sour style non-alcoholic cocktails. 12 w w w .t o p s a t s p a r. c o . z a

It’s the genuine original single malt Scotch whisky. Every other single malt followed the path pioneered by The Glenlivet. And it’s still innovating and showing the way – this time with what has been hailed as “the most ground breaking bottle redesign in the brand’s history”. Brand owners Pernod Ricard have been quick to reassure fans that the whisky itself hasn’t changed. The idea is to open the world of single malt whisky to a new, younger generation. Single malt whisky was perceived to be stuffy and inaccessible, said senior brand manager for SA Blue Masoka. “The Glenlivet is on a mission to change this perception.” Masoka said the core range within the whisky portfolio celebrated the brand’s rich history while reflecting its modern vision. “Our loyal whisky drinkers need not fear – the liquid itself remains unchanged. It’s still the same single malt you know and love.” Each single malt in the range boasts its own elegant colour to help it stand out in the whisky category – while to celebrate the heritage of The Glenlivet, which means “smooth-flowing one”, a smooth-flowing curve has been introduced to the label to unify the collection. While The Glenlivet 12 Year Old takes the redesign one step further, with its green glass changing to a clear bottle, The Glenlivet 18 Year Old displays a curved label printed directly onto the glass itself – an illustration of the heritage of The Glenlivet. The new pack design features the image and signature of George Smith, who spearheaded a Scotch revolution back in 1824.

DOUBLE TAKE Survivor Pinotage brought home two gold medals for consecutive vintages from the 26th Mundus Vini Grand International Wine Awards in Germany earlier this year. The Mundus Vini success is only the latest in a string of awards the Survivor Pinotage 2017 and 2018 have already notched up. The 2017 vintage made the cut in 2019 as an Absa Top 10 Pinotage awards while the 2018 vintage won double gold at the 2019 Michelangelo International Wine & Spirits Awards. “We are elated by the international recognition of our Survivor Pinotage,” said head winemaker Ben Snyman. “This latest accolade shows that we are on the right track with our single-minded focus to craft site specific wines that express a true sense of place and authenticity.” Made from 100% Swartland Pinotage grapes, both the 2017 and 2018 vintages are a hearty expression of ripe prune, plum and juicy cherries complemented by elegant notes of spice and cedar. The wines were matured for 15 months in a combination of new and older French oak barrels. Survivor takes its name from the tale of a hardy Nguni cow that leaped off an open truck, landing with just a few scrapes and bruises in the middle of a Swartland vineyard.

SOUTH AFRICAN

COCKTAILS

STEP UP YOUR NEXT PARTY WITH THESE COLOURFUL AND DELICIOUS SOUTH AFRICANINSPIRED COCKTAIL RECIPES. AFTER ALL,

#LOCALISLEKKER!

MILKTARTINI ½ cup condensed milk 1 cup evaporated milk ¼ tsp vanilla essence ¼ tsp salt

1. Whisk the condensed milk and the evaporated milk in a bowl before adding the vanilla and salt. 2. Pour ice, vodka and your condensed milk mixture into a cocktail shaker and shake vigorously for 20 seconds. 3. Pour the mixture into two martini glasses.

100ml vodka Ground cinnamon - for garnish

4. Garnish with ground cinnamon and a cinnamon stick (optional).

Cinnamon sticks - for garnish Ice - for chilling

THE AMA LEKKER-LICIOUS 50ml cranberry juice 25ml brandy 5ml peach syrup

MZANSI DAYDREAM 60ml Amarula Cream 30ml Frangelico hazelnut liqueur 15ml pouring cream Crushed ice A pinch of chocolate powder and fresh cherries to garnish

3 splashes of bitters 1 tbsp lemon juice 1. Combine the Amarula Cream, Frangelico, pouring cream and ice in a metal shaker (shake) or blender (brisk blend). 2. Pour the mix into a highball glass. 3. Garnish with a sprinkle of chocolate powder and fresh cherries.

For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.

1. Combine all the ingredients. 2. Pour into a tumbler. 3. Serve with a smile.

TBWA\ Hunt \ Lascaris \ Durban\86006

A WHO’S WHO OF PREMIUM

RETROSPECTIVE |

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N O V/ D E C 2 0 1 6 V O L 2 7

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JAN/FEB 2017 VOL28

M AY/J U N 2 0 1 7 V O L 3 0

M A R /A P R 2 0 1 7 V O L 2 9

PINK IS THE NEW BLACK

TIME IN A BOTTLE

THE RISE OF ROSÉ

MAKE MEMORIES, AS WELL AS COOKIES

SA’S HISTORY OF INNOVATION

LOCAL BUBBLY’S

LIME, SALT &

EASY PEASY PIZZA TREATS APEROL SPRITZ HAMPER VALUED AT R700 LOW CARB IS LEKKER RECIPE BOOK

TASTING VIN DE CONSTANCE FROM 1875

THE ITALIAN CONNECTION

Italian

FLAVOUR

A RANGE OF HENNESSY COGNAC VALUED AT R2 999

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Mar|Apr Jan|Feb 2017|28 2017|29

REUBEN AT HOME RECIPE BOOK

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A LIMITED EDITION KWV PATIO BARREL COOLER HOMEGROWN BOOK BY BERTUS BASSON

FROM LOBOLA TO INITIATION AFRICAN ANGLING

FLY FISHING THE RIVERS OF MOUNT KENYA

May|Jun Jan|Feb 2017|28 2017|30

SUCCESS

WINTER WARMER

AN INDULGENT CARAMEL SPONGE DESSERT

HOW SOUTH AFRICA BENEFITED

Jan|Feb 2017|28

Nov|Dec 2016|27

A TRIP ON THE ZAMBEZI QUEEN LUXURY HOUSEBOAT CASES OF KWV CLASSIC COLLECTION WINES

BEST WOOD FOR BRAAIING?

SNAPPY APPS FOR YOUR PHONE

FROM ARMANI TO PRADA AND VERSACE

Sulphur in Wine | Brandy’s cultural tradition | Homebrewing | Glass recycling

Rosé on the rise | Tequila tasting | Craft cider | Urban regeneration

FESTIVE NOSTALGIA

CRAFTING CIDER

Italian wine grapes | Peroni Nastro Azurro | Italians in SA | Inimitable designer style

Indulgent delights | Tasting quality vodkas | Trad & Rad Old Town Italy | Great South African inventions

APPLE-Y EVER AFTER…

THE PALE ALE TALE

SUBTLE, HOPPY OR BITTER

WHAT’S SULPHUR GOT TO DO WITH IT?

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M AY/J U N 2 0 1 8 V O L 3 6

WHEELIE WORTHY CAUSE THE QHUBEKA INITIATIVE

A COPY OF THE RECIPE BOOK BY GORDON WRIGHT, KAROO FOOD

WHISKY, MARTINI OR G&T...

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EASY DRINKING WHITES THIS SUMMER

THE STILLS AT SEDGWICK’S MASTER DISTILLER ANDY WATTS REFLECTS

A COPY OF ZOLA NENE’S BOOK, SIMPLY ZOLA

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2018/08/31 9:45 AM

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FACT & FICTION

BOTTLES & BRANDS

A COPY OF THE NEWLY PUBLISHED BOOK, LE BRAAI BY KOBUS BOTHA

2018/06/29 12:40 PM

COCKTAIL LEGEND: CREATIVE WINE LABELS

Sep|Oct 2018|38

May|Jun 2018|36

Jul|Aug 2018|37

EASY DRINKING REDS

THREE SHIPS WHISKY, BAIN’S & MORE

Nov|Dec 2018|39

ALL HAVE A DAY

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MAKING BRANDY, WHISKY, VODKA & TEQUILA

PROST! BIERFEST 2018

TASTING

DEM BONES, DEM BONES... DAY OF THE DEAD

Wine label art | Diá de Muertos | Beck’s Beer | Cocktails

SPIRITED WOMEN

BRANDY & COGNAC • A KWV WINE BARREL FRIDGE WORTH R12 000 • A COPY OF EVERYDAY BY LISA CLARK

SOUTH AFRICANS LOVE ’EM!

Bierfest 2018 | Sedgwick’s Distillery | Easy white wines | Tasting: Whisky

RICH STOUTS FOR WINTER

BECK’S BEER:

SOUTH AFRICA’S LINK TO A GERMAN BREW

VETKOEK OR FAT CAKES

LIQUEURS

VELVETY SMOOTH & DREAMILY CREAMY

JÄGERMEISTER – THE TALE OF THE HUNTER

N O V/ D E C 2 0 1 8 V O L 3 9

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FAN OF CANS?

BREWERS ARE TOO!

Everyday red wines | Beer in cans | Jägermeister | Women in spirits

Cognac & brandy | SA’s favourite red blends | Dark beer | Franschhoek Motor Museum | Weird & wonderful days

DARK & LOVELY

2017/05/02 12:43 PM

C O M P L I M E N TA R Y M A G A Z I N E

S E P/O C T 2 0 1 8 V O L 3 8

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HISTORIC WHEELS

ON DISPLAY IN FRANSCHHOEK

SA’S FAVOURITE RED BLENDS TRIED & TESTED

C O M P L I M E N TA R Y M A G A Z I N E

M A R /A P R 2 0 1 9 V O L 4 1

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FYNBOS & FLAVOUR

WHAT’S THE DIFFERENCE?

UNUSUAL WHITE VARIETIES

A COPY OF HELP! THERE’S A GUEST AT MY TABLE BY ANNABEL FRERE

BOOM

PLAT A CO PY

SPIRIT BURNS BRIGHT AN EXCLUSIVE SAFARI WITH

CREAM

BY MA RLEN WEST E VAN HUIZE DER N

BOXING SMART... BY THE LITRE BAG

A COP

Y OF BEER FO OD FIRE

COFFEE:

MORE THAN JUST A CAFFEINE HIT

SA WINE HERITAGE THE FARMS WITH 50 VINTAGES IN BOTTLE

A SNAPSHOT OF

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GREAT DISCOVERIES:

HOPPILY EVER AFTER...

THE BREEDEKLOOF BEER’S FAVOURITE INGREDIENT

A MAGIC TWIST FOR

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FLAVOURED BEERS:

WHAT’S THE BUZZ?

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Mar|Apr 2019|41

Jan|Feb 2019|40

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BRANDY

Wine value | Edible beer | Brandy’s renaissance | Boozy hot drinks

KNOW YOUR GRAPES & WINE

SPIRITED REVIVAL

THE IRISH WHISKEY

Gin in SA | Yeast | Hops in beer | The Breedekloof | Negroni

HOW GENUINE ARE CELEBRITY SPIRITS?

Irish whiskey | SA wine farm heritage | Flavoured beer | Selfies | Mojito Perfect Serve

Unusual white wine grapes | Celebrity spirits | Beer categorisation | RTDs tasted | Boxed wine

IPA, ALES, STOUTS AND LAGERS:

EDIBLE BEER

HAVE YOUR BEER ... AND EAT IT!

BOOZY HOT DRINKS WINTER WARMERS IN A GLASS

WINE LABELS

PRICE TAG VS VALUE w w w. t o p s a t s p a r. c o . z a

L IM

TA R

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May Jun 2016 Vol.24

brought to you by

www.topsatspar.co.za

C O M P L I M E N TA R Y M A G A Z I N E

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J U L /AU G 2 0 1 6 V O L 2 5

camping or glamping?

Revel in dark beer’s rich taste

WIN

THE SPIN ON

FYNBOS ADDS UNIQUE SA FLAVOUR

Br a nd

y Tas t i n g

TESTING SOUTH AFRICAN FAVOURITES DECODING CRAFT BEER WHAT DEFINES A CRAFT?

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The fiery heart of

NEW FLAVOUR SENSATIONS

SAFFERS AND SPACE

ELON MUSK, MARK SHUTTLEWORTH, AND SIYA XUZA

HOW TO ROCK YOUR HOME BAR

VW CROSS UP! LUXURY LUGGAGE

A COPY OF KOOK SAAM KAAPS RECIPE BOOK

PORT

WHITES Sep|Oct 2016|26

May|Jun 2016|24

Gin

R U REMOTELY INTERESTED?

Jul|Aug 2016|25

A COPY OF THE STORY OF A HOUSE BY LOUIS JANSEN VAN VUUREN AND HARDY OLIVIER

Liqueurs unlimited

GAME OF DRONES

Zesty Spring flavour | Tasting great whites | A ‘Go To’ guide for home bars | Pimp a pint | South African Spaceniks

AFTER-DINNER TREATS

PIMPING YOUR BEER

NAPPING IS HEALTHY

Calitzdorp & port | Tasting brandy | Whisky spirit | Craft beer | Game of drones

Muscadel |Gin’s SA flavour | Dark beer| Liqueurs

PITCH PERFECT

S E P/O C T 2 0 1 6 V O L 2 6

ZZZzzzzzz

MUSCADEL’S SWEET SEDUCTION

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C O M P L I M E N TA R Y M A G A Z I N E

WHISKY FINISHES ADDING EXTRA ONE OF 6 BOTTLES OF JOHNNIE WALKER GREEN LABEL A COPY OF THE SOUTH AFRICAN GLUTEN-FREE COOKBOOK

WE TASTE THE BEER! TOPS AT SPAR

GOURMET GRUB FROM FOOD TRUCKS

FLAVOUR

ALCOHOL UNITS

KNOW YOUR NUMBERS

TINY BUBBLES

CELEBRATE VALENTINE’S DAY

BIERFEST PREVIEW

BREAKFAST OF CHAMPIONS

A COPY OF ALL SORTS OF HEALTH DISHES BY CHANTAL LASCARIS

Summer drams

Green wine farming | Tequila | Dutch brewing heritage | 2018 drought vintage | Tasted – Tequila & Gin

FIT KIT

ATHLEISURE APPAREL BECOMES A THING

TRUCKING DELICIOUS

SPICE & NICE... RUM’S REVIVAL

Rum | Méthode Cap Classique | Summer Drams | Alcohol Units | Greeting Cards

NITROGEN AND CO2 PLAY THEIR PART

Riesling | TOPS at SPAR Bierfest | Vodka in cocktails | Festivals

Whisky finishes | Draught beer | Sherry | Wool

OLÉ OLÉ OLÉ REAL DEAL SHERRY DRAUGHT BEER

GREEN BEER & BLARNEY ON ST PADDY’S

TEA & SCONES FOR TWO

IT’S FESTIVAL TIME!

CLASSIC VODKA COCKTAILS

ST PATRICK’S DAY

HIGH TEA

GRAB YOUR GUMBOOTS...

RIESLING GETS REAL IN SA

A WRAP OF GREAT COFFEE SHOPS

JA N / F E B 2 0 1 8 VO L 3 4

S E P/ O C T 2 0 1 7 V O L 3 2

NO FAKE GRAPE BEAN THERE, DONE THAT

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J U L /A U G 2 0 1 7 V O L 3 1

M A R /A P R 2 0 1 8 V O L 3 5

C O M P L I M E N TA R Y M A G A Z I N E

GOING DUTCH

THE DUTCH BREWING TRADITION

ECO-FRIENDLY WINE GROWING CHEERS TASTES GIN & TEQUILA

A COPY OF QUICK & EASY FOOD BY JAMIE OLIVER

STOCK UP ON TEQUILA

A COPY OF THE WEBER CLASSICS – THE ULTIMATE BRAAI BOOK

COWBOY BEANS

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Mar|Apr 2018|35

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MAKING MEMORIES Be sure to visit www. topsatspar. co. za

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C O M P L I M E N TA R Y M A G A Z I N E

SEP / OCT 2019 VOL44

WINE LABELS

GO HI-TECH

GLOBAL

WIN!

TASTING: SPEYSIDE MALTS

INTEREST IN

WHERE THE CRAFT BEER FEST SCENE’S AT IN 2020

WORKHORSE

LOCALLY

TO SHOW PONY,

WIN!

CHENIN BLANC’S RISE

WITH

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PERFECT SERVE:

THE MANHATTAN

RIBBONS & WRAPPING

GREAT GIFTING OPTIONS

BEST BRAAI SPOTS IN SA w w w. t o p s a t s p a r. c o . z a

THE GOLDEN AGE OF MOVIES RECALLED

BY IZELLE HOFFMAN

SOMETHING ON THE SIDE:

BITTERS, TONICS & CORDIALS

SQUEEZA!

FRESH OJ IN COCKTAILS

PERFECT SERVE: MARGARITA w w w. t o p s a t s p a r. c o . z a

Mar | Apr 2020|47

BEER GLASS 101

TASTING: SWARTLAND SHIRAZ

MINDFUL EATING

Jan | Feb 2020|46

PINT, SCHOONER OR MUG?

Nov | Dec 2019|45

Sep|Oct 2019|44

PERFECT SERVE:

MARVELLOUSLY MONOCHROME

SPIRIT BRANDS

A COPY OF THE BOOK

GIN TROLLEYS!

THE HARVEY WALLBANGER

INDEPENDENCE RULES!

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WITH

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GROWING BREWS & BRU’S,

SWARTLAND

Swartland wines | B&W spirits | Dark beers | Movies & television through the ages | NSRI & responsibility

GUILT FREE BREWS

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AND THE WHISKY IS EASY...

MAR / APR 2020 VOL47

WINES OF THE

Chenin Blanc | Tequila | Beer festivals | Tonics, bitters & cordials | OJ in cocktails

VODKA GOES

AI wine labels | Non-alcoholic beer | Summer drams | Festive gifting | Best braai spots

BUBBLES A MAGICAL TALE

JAN / FEB 2020 VOL46

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TASTING: JUST HOW NEUTRAL IS VODKA?

SUMMERTIME

C O M P L I M E N TA R Y M A G A Z I N E

NOV / DEC 2019 VOL45

NOT ON YOUR TELLY! HOW TV HAS EVOLVED

DARK & LOVELY STOUT BREWS TO SOOTHE THE SOUL

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M AY / J U N 2 0 2 0

RETROSPECTIVE |

BEER, SPIRITS, WINE, CIDER, RTDS, AFBS AND A HOST OF OTHER BEVERAGES HAVE ALL FEATURED BETWEEN THE PAGES OF CHEERS COVERS OVER THE PAST EIGHT YEARS. EDITOR FIONA MCDONALD TOOK A NOSTALGIC STROLL DOWN MEMORY LANE.

he global Coronavirus pandemic forced people the world over indoors. It gave everyone time to reflect and consider what was truly important. Pursuit of wealth and status? A fancy car to drive? Designer clothes? All paled into insignificance when weighed up against the basics: food, shelter, family and friends and good health – the ability to breathe! The enforced homestay afforded us the luxury of time to review the past eight years of publishing this magazine. In my first editorial, I wrote: “A few significant events took place in March 2002: Spain said goodbye to their currency, the peseta, and embraced their membership of the European Union by adopting the Euro; Britain’s favourite grandmother, the Queen Mum, died at the ripe old age of 101; the 74th Academy Awards were held in Hollywood and made history by awarding the Best Actress award to an African American actress, Halle Berry for the first time ever. And SPAR quietly established 13 TOPS at SPAR outlets.” So in the second issue of the magazine we celebrated TOPS at SPAR’s Tenaversary – and in that first decade it had grown from 13 outlets to 500. It’s approaching 1 000 as it reaches the “age” of 18. TOPS at SPAR gave us the Drinktionary and changed the liquor shopping experience forever ... Examples included: In-taxi-cated – someone who cleverly ensures that they take a taxi home once they have overindulged of an evening.

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Or how about the Corktease – the person who promises to open a great bottle of wine ... but never does! Then there’s Albert Winestein, an individual who seems more intelligent after a glass or two of wine. And let’s not forget the Mix Trickster – the person who always manages to make a delicious cocktail from scratch. It’s all thanks to one person’s vision – and that is Mark Robinson, SPAR Group Liquor Manager who floated the idea and allowed us to make it happen. “I’ve found the mags over the years to be ‘easy and entertaining’ reading; pretty much like a book you don’t mind putting down – but are very keen to get back to,” he said when approached for a comment. “The general articles are wonderful for anyone with an interest in anything liquor related. Being particularly keen on bubbles, the comparative articles have been great and the platform given to our South African Méthode Cap Classiques (MCC) – making the point they stand up to so many French wines – have been terrific,” he said. Since Robinson is also a whisky enthusiast, he’s appreciated the history as well

as some of the more interesting anecdotes and drinking facts. “If I didn’t get a free copy – like other TOPS at SPAR shoppers – I’d make sure I bought it!” he said, singling out the stories on cell phone etiquette, labels, wine varietals, book reviews, where to stay and what to do, Gerrit’s Afrikaans Loopdop and Emile’s cooking tips and recipes. All contributed to the package that is CHEERS. On the wine side, we’ve covered the length and breadth of the winelands, having done stories on the Orange River, the Hemel en Aarde and Elgin, the Breedekloof and most recently, the Swartland. We’ve looked at Shiraz, at red blends, at Cabernet Sauvignon, Merlot, Pinotage – even the coffee-flavoured ones! Chardonnay, Sauvignon Blanc, Chenin Blanc, white blends and even the unusual white varieties – complete with a handy phonetic guide to pronunciation of wines like Viognier (Vee-onyay) and Albariño (Ell-buh-rin-yo). But beer ... South Africans have an abiding love of the golden brown nectar. From ales to lagers, pilsners to stouts, we’ve done them all! Zero alcohol, Italian, Dutch and Belgian, fruit beers, Kriek and Kwak ...

The merger of ABInBev and SAB Miller was one of the largest corporate deals in the world, with millions of dollars at stake.

SPIRITS |

C U LT U R A L F E S T I V I T I E S

SPIRITS

HONOURING TRADITION OR MACABRE FIESTA?

TA R

May Jun 2016 Vol.24

brought to you by

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THERE’S SOMETHING SLIGHTLY BIZARRE ABOUT CELEBRATING THE DEAD ... IT’S NOT SOMETHING WHICH REALLY FITS INTO LOCAL CULTURE. YET HONOURING THE DEAD TAKES ON MANY FORMS, FROM MEXICO’S NATIONAL HOLIDAY, DÍA DE MUERTOS, TO GAELIC AND ASIAN CULTURES TOO. FIONA MCDONALD REPORTS.

M PLI

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DÍA DE MUERTOS

LEFT: The Day of the Dead, far om being morbid, is about celebrating the life and times of departed iends and family, remembering them with love. RIGHT: Flowers, costumes and make up form part of this joyous celebration – the more flamboyant, the better!

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NOV/DEC 2018

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SPIRITS |

spirits, people would leave food on their doorsteps and would also don masks as they left their homes so they couldn’t be identiﬁed. This was the precursor to what became All Saint’s Day – or All Hallows ... and the night before it was known as Hallows Eve. And eventually Halloween – traditionally marked on October 31. Death is something that comes to all; sometimes suddenly or tragically – but inevitably. But why is it taboo? People are uncomfortable around death, talking about death and certainly about visiting graves of long-deceased loved ones.

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C U LT U R A L F E S T I V I T I E S

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SPIRITS

Elsewhere in the world

LEFT: Miniature altars hold candles, marigolds and departed loved ones favourite foods in memory of them. RIGHT: There’s no mistaking the Mexican and Aztec cultural influences in the Day of the Dead, now recognised as a culturally significant event by Unesco.

to host such a parade ... but due to the public interest, the city does now! And in its ﬁrst staging in 2016, 250 000 people attended! Wikipedia reports that prior to Spanish colonisation in the 16th century, Día de Muertos was celebrated in Summer but that was changed to synchronise with the Spanish conquistadores celebrations of All Souls and All Saints day in November. In private homes throughout Mexico, little altars – known as ofrendas – are decorated with bright orange and yellow marigolds since the strong aroma is believed to provide a scent trail for the spirits

SAMHAIN, believed to date back to the 16th century, marked the end of the harvest and the onset of the dark days of winter. Ireland, Scotland and even parts of Spain – notably Galicia – celebrated this festival from October 31 to November 2, dressing up as a pagan god or fairy and going from door to door, receiving offerings on behalf of the dead. The belief was that on these dates the doors of the otherworld opened, allowing the souls of the dead to come into the world. Bonfires were also lit to simulate the fiery warmth of the sun and to promote growth in the new season. Many of these traditions – bonfires and trick or treating – are still observed.

Revel in dark beer’s rich taste

Liqueurs unlimited

THE SPIN ON

A COPY OF THE STORY OF A HOUSE BY LOUIS JANSEN VAN VUUREN AND HARDY OLIVIER

NOV/DEC 2018

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AFTER-DINNER TREATS

camping or glamping?

WIN

ZHONGYUAN FESTIVAL: China gives over a whole month for the spirits of the deceased to visit during ‘ghost month’. Within the month, on the day of the full moon, there is the ‘hungry ghost festival’ when ghosts are free to roam the earth in search of food and entertainment. Buddhist and Taoist ceremonies are held to help the spirits return to the otherworld safe and happy. People write messages on pieces of paper, light incense sticks and then burn the messages so that the smoke can reach the spirits. While people use

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PITCH PERFECT

May|Jun 2016|24

Mexico has become synonymous with the Day of the Dead – or Día de Muertos. But they are not alone in celebrating death, remembering friends and family with food, drink, poems, songs and celebrations in the nationwide public holiday on November 1 and 2. Anyone who saw the opening sequence of the 2015 James Bond movie, Spectre, will have been exposed to the scale of the Mexican celebration as it formed the backdrop to Daniel Craig’s spy chase. Here’s an interesting fact: that scene – which took place in Mexico City – was ﬁlmed purely for the movie! Mexico City never used

of departed family to come home. The idea is not to worship at these little altars but to make them small shrines to the deceased. There is invariably a candle lit, some pictures or photos of the deceased along with their favourite foods and drinks, all of which is placed on these ofrendas to entice their spirits to visit and enjoy the gifts. Poems called calaveras are written and also placed alongside the ﬂowers and food offerings. Academics have noted that this Día de Muertos has been observed by ancient civilisations in Mexico as far back as 3000 years, possibly linked to an Aztec festival for the goddess Mictecacihuatl. The point of the day is not to terrify children or scare people with spooks and spirits but to honour and remember the dead with affection and love, even joy. November 1 and 2 are the days set aside for these

MUSCADEL’S SWEET SEDUCTION

Muscadel |Gin’s SA flavour | Dark beer| Liqueurs

rick or treat!” Little kiddies dressed up in costume, carrying little buckets and accompanied by parents as they walk around neighbourhoods collecting candy is no longer just an American thing. Because of globalisation and the spread of popular culture, Halloween has become universal and retailers have been quick to cash in on the

opportunity to sell plastic orange pumpkins, masks and costumes, and bite-sized chocolates and sweets! Current estimates for the United States alone have the spending on Halloween at six billion dollars annually. Halloween apparently has its roots in a centuries old festival which signalled the start of winter for Celtic societies in Ireland and Scotland, the festival of Samhain. Legend had it that otherworldly spirits visited the night before Samhain, destroying vegetation with their icy breaths and bringing the onset of winter. To appease the

Gin

FYNBOS ADDS UNIQUE SA FLAVOUR

2018/11/05 5:33 PM

In issue 19 in July/August 2015 we published an A to Z dictionary of beer! (Remember that?) Our writers have travelled to the Eastern Cape to visit hops farms. They’ve taken the mystery out of the magic of barley, hops and water merging in the Rheinheitsgebot. Craft brews have featured – as has the TOPS at SPAR support for the annual Oktoberfest celebrations held nationwide. CHEERS even took a look at the massive corporate merger of SAB Miller and ABInbev, a transaction worth billions of rands which had truly global economic repercussions. Ah! The spirits. Brandy has featured prominently in our pages – and why not since it’s a truly world-beating product. The number of gold medals, trophies and international awards has been truly staggering! Whisky in all its forms – single malt, blends, Scottish, Irish, Japanese and American – we’ve truly celebrated the water of life. We’ve looked at individual producers such as Macallan, Glenmorangie,

Bunnahabhain, the Johnnie Walker range of striding men in red, black, green, blue and gold. Vodka, straight and flavoured, we’ve tasted them. George Clooney and his holiday adventure, Casamigos Tequila which was eventually bought out for millions of dollars, Mexico’s Day of the Dead celebrations (issue 39), the blue agave crop failure that led to a worldwide Tequila shortage – we’ve covered those stories. CHEERS was reviewing the state of gin before it became “a thing”: as early as our fourth issue in fact. (A personal favourite cover of mine was issue 24, the May/June 2016 edition.) We looked at how it was made, we wrote about the growth of its popularity in South Africa as well as about how our high level of botanic diversity meant that our country is uniquely positioned to make super special gin. And then there are the tastings. CHEERS was off to a rollicking start with the first foray into testing the spirit of M AY / J U N 2 0 2 0

RETROSPECTIVE |

I N S P I R I N G SA F F E R S | I N S P I R AT I O N

I N S P I R AT I O N |

CARTOON CHARACTER BUZZ LIGHTYEAR MIGHT HAVE USED THAT CATCH PHRASE, BUT THE SKY IS NO LIMIT FOR FOUR EXTRAORDINARILY INSPIRING SOUTH AFRICANS. ONE IS AN ASTROPHYSICIST, ANOTHER HAS THE UNIQUE HONOUR OF BEING THE FIRST AFRICAN IN SPACE, THE THIRD OF REVOLUTIONISING ELECTRIC CARS, RE-USING SPACE CRAFT AND WANTING TO COLONISE MARS WHILE THE FOURTH DEVELOPED A ROCKET FUEL AND HAS A PLANET NAMED AFTER HIM!

lon Musk and Mark Shuttleworth are more recognisable names than Siya Xuza or Lero Leeuw, but there are interesting parallels in their lives. They are fascinated by a world beyond our planet, they believe in making a difference to the world in their lifetimes and in spite of their astounding achievements, all are from modest beginnings and remain humble.

TO INFINITY – AND

beyond

Elon Musk

Clockwise from top left: Elon Musk, Prof Lero Leeuw, Mark Shuttleworth and Siya Xuza – South Africans making the mark on the world.

Spacex and Tesla are just two of billionaire businessman and engineer Elon Musk’s ventures. The Pretoria Boys High matriculant moved to Canada and then the United States where he has become an almost household name. Born in June 1971, Musk is estimated to be worth $12.7 billion, apparently one of the top 100 wealthiest people in the world. Not that money motivates him. It is his desire to change the world and humanity that drives him. Musk

is credited with inspiring scientists, engineers and even the man-inthe-street to believe that life on Mars is indeed possible, feasible and achievable in his lifetime. Many naysayers predicted the failure of his game-changing Tesla electric vehicle, as well as his apparently crazy goal of reusing space craft – and they were the ones who ended up with egg on their faces. It all began when Musk and his brother Kimbal began a software company called Zip2 which was acquired by Compaq for $340 million in 1999, making an instant millionaire of the Musk brothers. He subsequently co-founded X.com that then merged with Confinity, the company which had the online financial payment service PayPal. That was in 2001: 15 years later PayPal remains one of the dominant players in secure Net payment systems. It was acquired by eBay in 2002 – in a $1.5 billion deal, netting Musk $165 million – much of which he used to set up SpaceX. SpaceX put the first privately funded satellite into Earth orbit, docked with the International Space Station to deliver payload and furthermore changed the way everyone thought of spacecraft – by not only sending them into orbit to deliver satellites and such, but to safely land them back on earth in order to reuse them, making history by being the first ever to do so. Wikipedia reported that “Musk calculated that the raw materials for building a rocket actually were only three percent of the sales price of a rocket at the time. By applying vertical integration and

Sep/Oct 2016

I N S P I R AT I O N | I N S P I R I N G SA F F E R S

“I truly believe that people cannot rely purely on engineering to develop the world. They need to understand art and understand society in order to put a context to whatever invention they are developing. To be a great engineer, you have to be creative. I believe that people shouldn’t be pigeon-holed into one category or another.”

motivated by maths and science. He used $20 million to buy himself a ticket to the ISS, undergoing a gruelling, nearly year-long training regime – which included learning Russian – in order to fulfil his dream of blasting off into space. Shuttleworth spent just under 10 days in space in April 2002, conducting experiments linked to genome and AIDS research while on the Space Station. Subsequent to that he formed a company called Canonical Ltd, which promotes the use of free software, notably the Ubuntu operating system. While that might not mean much to Joe Average, Linux-based Ubuntu is the third most utilised desktop computer operating system in the world. Only Microsoft and Apple challenge it – but the user has to pay for those systems. Ubuntu is free... and can be downloaded easily. When asked in an interview in April this year by Network World about why he’d invested years of effort and capital into Ubuntu, Shuttleworth said: “What else could I do that would unlock as much engineering creativity around the

world? Funding a specific project advances one idea; enabling a platform for everybody advances huge swathes of technology and entrepreneurship.” Again, an indication of thinking of the bigger picture, of something greater than financial gain or individual success. The Square Kilometre Array (SKA) project is something Canonical is involved in, the world’s largest cluster of radio telescopes which are being built in remote areas of South Africa and Australia. These highly sensitive radio telescopes will be used to test Einstein’s theory of relativity as well as explore deep space cosmology, dark matter and map galaxies. Shuttleworth has said the amount of data the SKA project will generate is “incredible”. “It’s quite cool that a lot of the Square Kilometre Array is in South Africa. It’s a project of the same importance as Cern (European Organisation for Nuclear Research). I believe SKA will drive some really interesting technology.”

CREDIT: ISPA

The first African in space, Mark Shuttleworth whose foundation assists school children and entrepreneurs alike.

Siya Xuza

Young Eastern Cape school boy Siya Xuza could never have imagined that one day a planet would be named after him.

Using technology in an altogether more practical fashion is the goal of one of South Africa’s youngest innovators, Siyabulela – Siya – Xuza, a Harvard University graduate who has returned to South Africa to work on more affordable solar cells. A light aircraft dropping election pamphlets in Mthatha in 1994 sparked curiosity in the six-year-old Siya Xuza. He wanted to know how things worked and had a passion for science. In an interview with Leadership magazine in 2014 he said: “Mthatha is a small township with not a lot of resources so I learnt to use

what I had at my disposal. I played a lot of soccer, but I was a very curious child, always asking questions. I had “I specifically came to the a burning desire to figure out how University of Johannesburg things worked.” grow astrophysics to also study music and A few years on he was one ofto help Harvard in South–Africa. In performing as well as those children inspired by Markresearch Mandarin as an to imbongi/praise Shuttleworth’s trip into space. particular, I hope help exploit singer for big university events, something he used He started experimenting – with the infrastructure investment to do for President Nelson Mandela. rocket fuel – in his mother’s kitchen, hasbelieve madethat in people cannot “I truly nearly setting it alight! Ultimately hethe country astrophysics in the rely purely on engineering to develop made a rocket, powered by his own thepast world,” Xuza said in the Leaderfuel and which then earned him a few years.” ship article, “they need to understand junior South African amateur highart and understand society in order to powered altitude record. put a context to whatever invention The fuel, cheaper and safer than they are developing. To be a great what was usually used, became a engineer, you have to be creative. science project that saw him win I believe that people shouldn’t be a gold medal in the 2006 Eskom pigeon-holed into one category or National Science Expo – as well as another.” an invitation to an International Youth His area of expertise is on energy Science Fair in Sweden to present storage, specifically with regard to his project to the King and Queen of microLeeuw fuel cells. “Too many engineers Sweden, as well as attend the Nobel Lerothodi Professor are Lerothodi Leeuw is the finding the new concerned with prize ceremony. subject of solar a frequently powerflighted or the new technology. But it was in the United States medical aid commercial, about a I am more concerned with storing where people really started takingyoung black man from the Kalahari energy. notice of Xuza after his homemade who dreamed about the stars – and “I believe a multifaceted approach rocket fuel project was judged theeventually became an astrophysicist working for isNASA. needed for energy. We can’t just top in its field at the Intel International a degree Wits, advocate forfrom renewables alone, or Science and Engineering Fair, the He boasts to help exploit the infrastructure another from the prestigious for fossil fuel-based energy. What the country has made in biggest student science event of Michigan its investment Institute of Technology weinneed is anfrom approach that kind, attracting thousands of entries astrophysics in the past few years.” (MIT), an MS astronomy the He acknowledges that there were Universityacknowledges of Cape Town andAfrica’s a Ph.D. abundance from 52 countries worldwide. It also frustrations intoastrophysics fromresources, the University of fossil solar, and wind in balancing lecturing resulted in a coveted Recognisescholarship him with research but it’s a tightrope he of Central Lancashire. from the Profmed University. and integrate that into a balanced world renowned Harvard was happy to walk while at UJ, admitAs a research fellow in space Professor energy supply.” And he had adverts? a planet named afterscience and ting that he learned from his students astrophysics at NASA’s Leeuw once worked him… The Lincoln Laboratory, Ames research centre in California he every day. “One reward of working in for NASA. South Africa is being able to mentor affiliated with NASA, was so im- studied the structure and evolution local students in shaping their of galaxies, using infrared, optical and pressed by the young South African’s radio data from terrestrial and satellite scientific and engineering careers and achievement it named planet 23182, also contributing to the direction of telescopes. discovered in the asteroid belt near But in 2010 Professor Leeuw astrophysics in Africa and ultimately Jupiter in 2000, after the young returned to South Africa, to lecture at to the promotion of science conducted in Africa to the world.” the University of Johannesburg (UJ). scientist. Prof Leeuw is now at Unisa, in the Believing in a well rounded In his words: “I specifically came to UJ School of Interdisciplinary Research, to help grow astrophysics research education, Xuza used his time at in South Africa. In particular, I hope mentoring graduate students involved in both the South African Large Telescope (SALT) and Square Array S e p / O c t Kilometre 2016 6 3 (SKA).

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F O OT W E A R | FA S H I O N

THE HUMBLE THONG OR FLIP-FLOP IS NOW A MULTI-BILLION DOLLAR INDUSTRY. PEOPLE FROM ALL WALKS OF LIFE WEAR THEM – FROM THE FAVELAS OF BRAZIL, THE BEACHES OF CALIFORNIA TO THE CATWALKS OF PARIS AND MILAN. WHAT’S THE HISTORY OF THIS SIMPLE SHOE? FIONA MCDONALD INVESTIGATES.

i See the evolution of the flip-flop through the years. From papyrus and straw, to wood, leather and eventually 21st century high density polymers.

t’s entirely feasible that Tutankhamun or even King Ramesses wore them thousands of years ago. That’s because the origins of the flip-flop or thong sandal are believed to be thousands of years ago. Ancient Egyptian hieroglyphs in Pharaonic tombs depict the rulers wearing jewel-dotted thong sandals believed to have been made of papyrus and palm leaves. In fact, the oldest example of a flip-flop is displayed in the British Museum in London, believed to date from around 1 500 BCE. Nowadays, around 150 million pairs of either rubber or plastic flip-flops are manufactured and sold every year, making it a $20 billion industry worldwide. The flip-flop has become the popular “everyman’s” shoe, something it has been for centuries.

The oldest example of a flip-flop displayed in the British Museum in London, is believed to be from around 1 500 BCE.

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Kenyan Masai tribesmen used to make a simple sandal out of rawhide, a material they had access to while in India wood was used for the sole. Famously pragmatic in their use of available materials, the Chinese and Japanese used rice straw while in South America twine from the sisal plant served the right purpose for sandal making. The Greeks and Romans added their own twist by extending the lacing up the calves. Wikipedia notes that the Greeks had the toe strap gripped between the first and second toes – as the modern flip-flop does while the Romans preferred it between their second and third toes and the ancient Mesopotamians took it even further… to between the third and fourth toes! But the modern evolution and growth of the open toed, flat soled sandal is believed to have its origins post World War II

Fashion and form saw the straw sandal evolve from Pharoanic times to a more streamlined papyrus/straw version used in Egypt.

A pair of gold sandals found in the tombs of the three minor wives of Thutmose 111, of the Ancient Egyptians.

SLIP… SLOP! Flip-flops are also dangerous… Scientists at Auburn University in Alabama, United States, found that flip-flop wearers had shorter strides and strode with less physical downforce on the heel strike than people wearing trainers, for example. The flipflop also meant the foot rolled inwards and outwards (pro- and supination) more because of the lack of lateral support. This also caused wearers to scrunch their toes more in order to provide better grip. According to 2010 figures, it was estimated that Britain’s National Health Service spent £40 million a year treating injuries suffered by their wearers. Most common are falls and slips resulting in ankle and wrist sprains and breaks because of the sole’s lack of grip on wet surfaces. Long-term wear can also cause shin splints, tendonitis, plantar fasciitis and pain in the ankle, foot and knee joints.

when American servicemen who had served in Japan brought back zori with them. The straw-based zori was comfortable and gained even more popularity after the Korean War in the 50s. With the increasing use of science to create new polymers and materials as well as the burgeoning beach culture with the growth of surfing in the 50s and 60s, the rubber flip-flop become all the rage as a casual shoe, particularly as a light, convenient footwear accessory. The biggest leap in evolution came in the early 60s when a Brazilian company, Alpargatas formed by a Scotsman, Robert Fraser, introduced the Havaiana – now the pre-eminent flip-flop brand, selling 150 million pairs a year. (Incidentally Havaiana is the Portuguese word for Hawaiian – a nod to the beach and surf culture of the Islands.) At one stage the California-based Hang Ten brand introduced their three layered, multi-coloured flip-flop which took the market by storm. It was the

Remember these? The colour banded multi-layer chunky thong from Hang Ten so prevalent in the early 80’s.

These men are sons of Africa who have translated their curiosity into truly great careers, not just furthering the aims of science and mankind but inspiring others to follow in their footsteps. There’s a great quote from Siya Xuza in which he said that he might not be able to predict what the future holds, “but I am excited at how my engineering education will enable me to achieve my aspirations for Africa. My mother told me that even if a planet is named after you… you should always remain down to earth.”

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FA S H I O N | F O OT W E A R

Returning American servicemen brought home straw-based zori after their Japanese and Korean experience wearing them. Sep/Oct 2016

CREDIT: www.unisa.ac.za

I N S P I R AT I O N | I N S P I R I N G SA F F E R S

Mark Shuttleworth

Mark Shuttleworth is one step ahead of Musk. He became only the second space tourist ever – and the first African in space when he rocketed his way to the International Space Station (ISS) in 2002, inspiring many an aspirant astronaut and scientist to dream of following in his footsteps. Shuttleworth was born In Welkom in the Free State in September 1973 but grew up in Durbanville, in Cape Town, matriculating from Bishops College and obtaining a degree in Business Science from the University of Cape Town. Like the founders of Apple and Microsoft, he made his breakthrough while working on his computer in his parent’s garage. Shuttleworth developed a security verification system which has become the standard for the internet. That little green padlock icon that appears in your web browser indicating that the site you have just logged onto is secure? Yup. Internet security and verification of details that we trust on a daily basis is the result of what he worked on all those years ago. His company, Thawte Consulting, was bought out by Verisign for $575 million in December 1999, making Shuttleworth a rand billionaire overnight. Shuttleworth believes in the greater good and ploughed millions into philanthropy, venture capital, entrepreneurship programmes as well as the Hip2B² initiative aimed at getting more school children

FA S H I O N |

Beach

I N S P I R I N G SA F F E R S | I N S P I R AT I O N

“What else could I do that would unlock as much engineering creativity around the world? Funding a specific project advances one idea; enabling a platform for everybody advances huge swathes of technology and entrepreneurship.”

and leisure mode

the modular approach from software engineering, SpaceX could cut the launch price by a factor of ten and still enjoy a 70% gross margin”. And the electric car, Tesla? The goal was to create electric cars which would ultimately be mass-market vehicles. It started with the Tesla roadster which was a sports car, then extended to the second model sedan and the third model – the mass market version which goes into production in 2017 – already has 375 000 orders for the $35 000 (R500 000) unit. Tesla and Musk have also allowed other manufacturers to acquire its technology, to allow competitors to speed up development of the category. But that’s not all… Musk is also actively promoting space exploration and believes we possess the technology to colonise Mars. “An asteroid or a super volcano could destroy us, and we face risks the dinosaurs never saw: an engineered virus, inadvertent creation of a micro black hole, catastrophic global warming or some as-yet-unknown technology could spell the end of us. Humankind evolved over millions of years, but in the last 60 years atomic weaponry created the potential to extinguish ourselves. Sooner or later, we must expand life beyond this green and blue ball – or go extinct,” he has said. His goal is to see this realised within the next 20 to 30 years. No surprise then that Musk was named as one of the most influential people of the 21st century.

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CREDIT: Martin Schmitt

the islands (and pirates!) in issue 6. What a tale it was – about the notorious slave-sugar-rum triangle that existed. European slavers sailed to West Africa, shipping people to the West Indies to cut cane; and sugar and rum were then loaded up and sailed back to Europe. Alcoholic fruit beverages (AFBs) and Ready-To-Drinks (RTDs), cream liqueurs, ciders, Irish whiskeys, South African gin, Tequila, vodka, brandy and Cognac ... CHEERS has laid its proverbial taste buds on the line for our readers. TOPS at SPAR believes in stepping out beyond the threshold of the store – and has sponsored numerous shows and events. In issue 15, 2014’s November/December edition we did a double page spread on the 10th anniversary of the TOPS at SPAR sponsored Soweto wine festival. Incidentally, in the same issue TOPS at SPAR introduced their Dryver app, their initiative to help promote responsible consumption. Responsibility is a core element of each edition and over the years CHEERS has looked at South Africa’s shameful statistics regarding Foetal Alcohol Syndrome (FAS), the cost of driving under the influence, the signs and symptoms of having a drinking problem – as well as helpful advice of what organisations to approach for

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season’s “must have” in the early 80s, especially as it came after two or three decades of simplicity. The early flip-flops had a white upper sole, coloured base sole and coloured thongs but in the 90s the Havaianas switched this around, taking the coloured sole and putting it on top. This was nothing short of revolutionary and led to the explosion of design and decorating possibilities we now see. Coinciding with the 1998 football World Cup Havainas also proudly laid claim to their Brazilian origins by placing the blue, yellow and green Brazilian flag logo on the thong, making the brand as instantly recognisable as the Nike Swoosh. Flip-flops are no longer just beach or casual wear. They’re frequently blinged up with Swarovski crystals, fashion designer Jean-Paul Gautier has had human coat-hangers strut the catwalks wearing his clothes… and flip-flops. Dress them up or dress them down, flip-flops are here to stay!

And then came Havaianas! Now the world’s pre-eminent brand, selling millions of pairs every year.

FOOT FITNESS Academics at London’s South Bank University re-engineered the flip-flop because it had remained essentially unchanged for thousands of years. While providing protection for the foot sole, its design did nothing to stimulate foot muscle activity. In fact, doctors recommend that anyone with plantar fasciitis avoid wearing thonged footwear because of the mechanical movement of the toes and the lack of stretching of the foot

Designed to stretch muscles not usually used when wearing slops, the FitFlop merges function and fashion.

fascia. Chiropodists have also found that long term exclusive use of the shoe changes the way people walk. Instead of striding out with the heel striking the ground first, there’s more supination or pronation in which pressure is put on the outside and inside of the foot respectively. Dr David Cook and Darren James developed the FitFlop in 2006 and sold it specifically to improve posture, muscle tone and ramp up muscle activity. Many devotees swear that their version has improved osteoarthritic conditions and relieved chronic back ache.

The next evolution? Dopie shoes which have done away with the anchoring thong altogether!

RETROSPECTIVE |

I N S P I R I N G SA F F E R S | I N S P I R AT I O N

I N S P I R AT I O N |

TO INFINITY – AND

beyond

Elon Musk

Clockwise from top left: Elon Musk, Prof Lero Leeuw, Mark Shuttleworth and Siya Xuza – South Africans making the mark on the world.

Sep/Oct 2016

I N S P I R AT I O N | I N S P I R I N G SA F F E R S

CREDIT: ISPA

The first African in space, Mark Shuttleworth whose foundation assists school children and entrepreneurs alike.

Siya Xuza

Young Eastern Cape school boy Siya Xuza could never have imagined that one day a planet would be named after him.

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F O OT W E A R | FA S H I O N

i See the evolution of the flip-flop through the years. From papyrus and straw, to wood, leather and eventually 21st century high density polymers.

The oldest example of a flip-flop displayed in the British Museum in London, is believed to be from around 1 500 BCE.

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18 w w w .t o p s a t s p a r. c o . z a

Fashion and form saw the straw sandal evolve from Pharoanic times to a more streamlined papyrus/straw version used in Egypt.

A pair of gold sandals found in the tombs of the three minor wives of Thutmose 111, of the Ancient Egyptians.

Remember these? The colour banded multi-layer chunky thong from Hang Ten so prevalent in the early 80’s.

w w w. t o p s a t s p a r. c o . z a

FA S H I O N | F O OT W E A R

Returning American servicemen brought home straw-based zori after their Japanese and Korean experience wearing them. Sep/Oct 2016

CREDIT: www.unisa.ac.za

I N S P I R AT I O N | I N S P I R I N G SA F F E R S

Mark Shuttleworth

FA S H I O N |

Beach

I N S P I R I N G SA F F E R S | I N S P I R AT I O N

and leisure mode

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CREDIT: Martin Schmitt

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And then came Havaianas! Now the world’s pre-eminent brand, selling millions of pairs every year.

Designed to stretch muscles not usually used when wearing slops, the FitFlop merges function and fashion.

The next evolution? Dopie shoes which have done away with the anchoring thong altogether!

WINE |

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BEST OF THE BEST

WITH THE PASSAGE OF TIME COMES PERSPECTIVE. CHEERS EDITOR FIONA MCDONALD HAS HAD TIME DURING COVID-19 LOCKDOWN TO REFLECT ON THE STRIDES MADE BY THE SOUTH AFRICAN WINE INDUSTRY OVER THE PAST 20 YEARS.

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n international critic once described South African wine writers as “fans with typewriters”. The implication was that local wine writers were groupies, in thrall to local winemakers and thus incapable of making truly critical assessments of wines tasted. That ruffled a few feathers at the time – it was around two decades ago – but I find it quite amusing that the same UK-based critic now makes an annual pilgrimage to the Cape, writes a yearly report on the state of the South African wine industry, including his own classification or ranking of the various producers, labels and estates and has also been at the forefront of praise singing about South African wine! (Can anyone even say “imbongi” with a British accent?!) * imbongi – praise singer or poet. Is there an argument to be made about local critics and writers being too close to the producers? Well, quite frankly, it’s damn difficult NOT to be. Wine writers are thrust into close proximity to winemakers on a weekly basis at tastings, lunches and launches, not something our English colleagues get to do all that often. They have the advantage of being able to assess French, Spanish, Italian, German, Australian and South American wines at arm’s length. They don’t have to see Vergelegen’s Andre van Rensburg up-close-and-personal when there’s something he wants to get off his chest ... often with a finger poke to your chest too! From 2000 until 2008 I edited WINE magazine and was the person who had to deal with a lot of the hurt and anger every month when the ratings were published. Hence, knowing that Van Rensburg didn’t take kindly to his wines receiving two or three stars when rated blind. He took action – straight and direct, hence the face 5 cm from mine and the finger prodded in my chest as he stated his case using colourful language! But those days seem almost nostalgic because it was a time when the wine writers indeed knew almost all the wine farms, the winemakers and the wines. Fast forward 20 years and new labels, wines and producers pop up almost overnight like mushrooms. The profusion – and quality – is startling. What has happened over the past 20 years has been nothing short of revolutionary – and is one of the reasons that international critics from not just the United Kingdom

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Rosa Kruger

but America, France and elsewhere are beating a path to South Africa’s wineries to taste, engage and try to learn what makes the wines special. Because the wines ARE special! Take Stellenbosch estate Kanonkop for example. At the 50th anniversary of the International Wine & Spirits Competition (IWSC) held in London in November 2019 Kanonkop received a special award – the Outstanding Wine Producer Trophy. No other wine producer – and this is a competition which attracts thousands of entries from 50 different countries – has ever won the Winemaker of the Year trophy four times! (It went to Beyers Truter in 1991 and current cellar chief Abrie Beeslaar has held the trophy high in 2008, 2015 and 2017.) The prize is awarded to the producer with the best overall results of all entries. And in 2019 Kanonkop was also awarded the Warren Winiarski trophy for the best Cabernet Sauvignon at the IWSC. “In recognition of the 50 years of the IWSC, this year we are awarding this prestigious trophy to a producer who has not only achieved it this year, but consistently throughout the competition’s history,” said IWSC head of tastings Pip Mortimer. Co-owner of Kanonkop Johann Krige pointed out that when the IWSC started in 1969 the Stellenbosch operation had not even bottled a single estate wine! “This award for Outstanding Producer is recognition for those whose vision saw the bottling of Kanonkop’s first estate wine in 1973, namely my grandfather and Kanonkop founder Paul Sauer, my father

Andrea Mullineux

Jannie Krige and Jan Boland Coetzee, the winemaker who oversaw those first Kanonkop bottlings.” In his acceptance speech Krige said it was a massive honour to accept the award on behalf of the South African wine industry. “Despite a wine industry with a history that stretches back to 1659 and the undisputed quality of our country’s wines, South Africa struggles to develop an image of premium quality in the international marketplace,” Krige said.

Eben Sadie

new democracy, trying to turn around the behemoth that was Brand South Africa but now it justifies its spot on the international stage. And Kanonkop is not alone in garnering international acclaim for its winemakers and wines. In the past three or four years two South African winemakers and a viticulturist have been recognised as being the best in the world. In 2017 Eben Sadie of Sadie Family Wines and one of the pioneers of the Swartland Revolution (CHEERS issue 47)

Despite a wine industry with a history that stretches back to 1659 and the undisputed quality of our country’s wines, South Africa struggles to develop an image of premium quality in the international marketplace.

“Therefore accolades such as this from the International Wine and Spirit Competition are particularly significant, as it shows the world that as far as quality and identity go, our country’s wines can compete with – and trump – the best from France, Spain, Italy, Australia and the US.” Is it any wonder that South Africans feel a bit scrappy when international critics and pundits either don’t take us or our wines seriously? Twenty years ago the country was just a few years into a

was recognised as the Institute of Masters of Wine and Drinks Business Winemakers Winemaker of the Year, a title bestowed upon international luminaries such as Peter Sisseck of Spain, Anne-Claude Leflaive of Burgundy, Peter Gago of Australia and Egon Muller of Germany previously. She might be American by birth but Andrea Mullineux of Mullineux Wines is firmly rooted in South African soil having married fellow winemaker Chris more than a decade ago. In 2016 this dynamic

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thirtysomething was named Wine Enthusiast’s International Winemaker of the Year. (Wine Enthusiast is one of the two pre-eminent wine magazines in the United States with a readership of around 800 000 ... It’s a big deal!) And then there’s Rosa Kruger, a viticulturist who would far rather be tromping through a gnarled old vineyard in the Piekenierskloof than having to put on make-up and don her glad rags to go and fetch an award. But that’s what she had to do in 2018 when she was chosen as the International Wine Challenge’s Personality of the Year. The remarkable thing is that Kruger has no formal training as a viticulturist; she started out life as a lawyer and a journalist! She learned the intricacies of farming with vines, the soil, clones, growing cycles by spending time in the vineyard. Kruger is the prime mover behind the appreciation of old vines, having documented many neglected ancient vineyards in unfashionable parts of the winelands. But these areas are now producing some of the country’s most thrilling and fashionable wines! All three of these personalities have contributed to the burgeoning respect 24 w w w .t o p s a t s p a r. c o . z a

There’s an appreciation of the land and what it delivers through the grapevine, there’s respect for nature, there’s a desire to compete with the best wines in the world

afforded South African wines on the world stage. They have done it not by seeking out the limelight – all three, particularly Sadie and Kruger, actively shun it! – but by being true to their mission of making the best wine possible from their particular patches of soil. They are authentic, they think long and hard about what they want the wines to say, they respect nature and all are at the forefront of a less interventionist

school of winemaking. Kruger is renowned for finding a little parcel of vineyard and then hand selecting a winemaker who she knows will respect its heritage and be able to coax greatness out of it. All lead by example and are meticulous about sharing their knowledge and philosophy. Mullineux is currently serving as the chairperson of the prestigious Cape Winemakers Guild. Their generosity is so typically South African. Where winemakers from other countries jealously guard their secrets to success, locals throw open the cellar doors. If there’s a problem, they’ll help. Got a stuck ferment? “Put a six-pack of beers in the fridge buddy, I’m on my way! We’ll sort it out ...” That’s the spirit of the South African winery. There’s an appreciation of the land and what it delivers through the grapevine, there’s respect for nature, there’s a desire to compete with the best wines in the world – and a strong belief and conviction that South Africa is capable of beating them! So, yeah, I’m a fan! I was 20 years ago and I’m even more so now.

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BEER |

THE TEST OF

TIME EMBOSSED ON EVERY BOTTLE OF CASTLE LAGER IS THE NAME OF A MAN MOST PEOPLE KNOW VERY LITTLE ABOUT. CLIFFORD ROBERTS REVISITS THE LIFE AND TIMES OF CHARLES GLASS.

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t’s astonishing how little it sometimes takes to become famous; how circumstances appear to conspire in raising certain individuals to greatness. Some people dedicate their entire lives to the exercise and never achieve it. For Charles Glass, it took less than 10 years to get his name immortalised on the bottle of Castle Lager. Who was this man? How did he do it? How do we so easily stand and raise our mugs to the memory of someone we know so little about? The infuriating thing about history is that questions invite more questions and before long, a search begins to look like reflections in a hall of mirrors. With the internet, information explodes even further and truth becomes distorted by myth. For the cursory investigator, Charles Glass’s story begins with his departure from India to South Africa. He hailed from Kent originally and had been in Asia apparently to make beer for British troops. Upon his arrival on the Witwatersrand via Durban in 1884, we make the acquaintance of his wife, Lisa. With the help of financiers, they set up Castle Brewery only to sell some eight years later having taken the first steps in the creation of the quintessential South African beer. The story goes that Glass left for England, returning briefly to South Africa in an attempt to take on Castle before leaving permanently and later dying in his home country in 1919. There are a number of intriguing angles to this story. So it’s thus best preceded with context because the Glass couple were launching a brewery at one of the most dramatic periods of transformation in South Africa’s history. Leading up to this point, the Cape Colony had burst its banks with the move of colonists, missionaries and Afrikaner farmers migrating northwards, one lumbering ox-wagon at a time. Other migrations were also underway – this was the time of the Mfecane, forced migrations of black communities resulting from fundamental changes in socio economic conditions and conflicts across the southern continent. Then, in 1851, the Zuid-Afrikaansche Republiek (ZAR) was established in the Transvaal region with Pretoria appointed capital four years later. Describing the ensuing period in Geskiedenis van Suid-Afrika (Tafelberg, 2012), historian Jackie Grobler writes that between 1850 and 1900, SA underwent dramatic change due to cultural, economic, political and demographic

Remember this guy? Charles Glass... or the character presented as him in South African Breweries’ adverts of him three decades ago.

events. “In 1850, farming was the predominant activity for South Africans, and there was nothing resembling a healthy monetary system. By 1900, mining had been well established and there were stock exchanges, banks and 10 000 wage labourers. “In 1850, Cape Town was the biggest town in South Africa and the only metropole with more than 10 000 residents, while most people lived on farms or in small communities. By 1900, some 17% of the total South African population had urbanised and Johannesburg’s population had grown to more than 100 000.” Fascinatingly, in 1850 most people used ox wagons to get around on a few bumpy roads, but by 1900 railway lines had been rolled out and the motor car had made its appearance. The first was apparently a Benz Voiturette, imported from Germany by one John P Hess, a Pretoria businessman, and exhibited to Republic President Paul Kruger, in 1897. Of course, contributing to much of this change was the discovery of diamonds and then gold. The first diamond was officially discovered in 1867 in the district of Hopetown, setting up a diamond rush that eventually saw Kimberley become SA’s first mining town. Then, four years later, gold was discovered on a farm near Polokwane, followed in 1886 by the discovery of the world’s richest gold reef on the Witwatersrand.

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By then, Castle Brewery had been up and running – its castle facadelogo steadily growing in popularity. But in those days, Johannesburg and its neighbouring mining towns were very different places. The brewery, it is said, was importing many of the ingredients it required from the UK. Of life in the area, Grobler writes that a shanty town had sprung up “like mushrooms” and the diverse backgrounds of people converging on the reef led to conflicting lifestyles and world views. Cultural and political differences led to substantial friction, especially with the thousands of uitlanders – specifically British citizens like Glass, who had settled on the Witwatersrand. Late in 1886, a correspondent for the Eastern Star newspaper reported: “To those who, for their sins, ever find themselves landed at Barberton, my advice would be to get out of it as quickly as the means at their disposal will enable them to do. They will find there a lack of everything. To this story is added another interesting dimension, highlighted only a couple of years ago in a book by UCT professor Anne Kelk Mager entitled Beer, Sociability and Masculinity in South Africa. Her research points out that it was in fact Lisa Glass who was the main brewer at Castle Brewery, but that Charles fit an SAB marketing agenda long after Charles had left the scene. “It is evident that Glass’s brewing career was short,” writes Mager. “It was also marred by ... constant bickering with his brewer wife. “The advertisers’ rendition of Glass’s physical image and sensuous personality sits uneasily with the historical evidence of an irascible hustler of beer in the mining town.” Glass must have regretted the sale of the brewery once he realised the gold boom was no flash-in-the-pan. A simple search reveals precious little of his life thereafter and his return to England, or what became of Lisa. The Glass story went relatively cold for SAB it seems, until 1974 when marketers required an angle to boost Castle. The tale of Charles Glass was woven into the brand. For his legacy, Charles Glass has brilliant marketing to thank for his place in history and his ties, though short, to one of the world’s biggest brewing traditions. His is truly the name that has stood the test of time.

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OTHER FAVOURITE SA BREWS THROUGH THE YEARS:

Who can ever forget Lion Lager, in the red and gold label? “Icy cold, rich and gold, down a Lion – feel satisfied!” they used to sing – and now again, you will too. Remember those guitar notes twanging? First brewed in 1889, it rose to be the biggest SA beer of an 80’s and 90’s generation before it was dramatically revamped and eventually culled in 2003 due to declining sales. Still, in a 2006 Markinor/ Sunday Times survey it still ranked as one of the top three brands that South Africans missed most. (But it is back now, with quarts selling at R10.) Remember Ohlsson’s Lager, another giant rooted in our earliest beer traditions that lasted until the 1990s? How about the brand with the strapline: The Beer Natal Made Famous? “Lion Ale hasn’t been spotted in these parts for decades,” writes an avid collector in the Eastern Cape, in a 1995 entry on an online message board. “But I’ve got some tins in my collection, together with such long gone rarities as Schafft (as in “Sink a Schafft”), Luyt Lager (yes, the same Luyt as in Louis and SA rugby), Sportsman, Kronenbrau 1308, Kronenbrau Gold, Colt 45 (a Luyt beer, countered by SAB with Stallion 54) and Rogue (the impressive black and gold tin featuring a rampaging elephant with totally unimpressive contents).” Incidentally, the last brewer at SAB to brew Lion Ale was Andy Mitchell, former brewer at Mitchell’s and Birkenhead breweries. Lion Ale came to an end in 1981. Luyt Lager was a product of the late Louis Luyt’s brewery first established in 1972, which moved to Ballito, KZN before closing down. The former fertiliser magnate was also behind Kronenbräu, and apparently the purchase of a 14th century brewery in Bavaria in pursuit of authentic heritage for the brand. The annual agricultural shows in platteland towns were the poorer for the passing of Kronenbräu as each year a team of beautiful glossy chestnut Clydesdales used to pull a German-style wagon of wooden beer barrels in annual parades of trompoppies, local marching bands and revving tractors and combine harvesters! Somehow, one can’t be surprised that the 70s were also high times for Colt 45. Which kid didn’t have a tattered poster of Bruce Lee’s Fists of Fury, Dirty Harry or Magnum Force hanging on the bedroom wall? Colt 45 too carried the Luyt signature - made in the US and introduced into SA through his firm, Intercontinental Breweries (ICB). Rogue was a brand introduced by SAB in the late 1960s, to take advantage of a government reduction on excise, writes UCT historian Anne Mager, in a 2005 paper entitled One beer, one goal, one nation, one soul: South African Breweries, heritage, masculinity and nationalism 1960–1999. And Schafft? The beer went the same way of the dinosaurs, but its label series lives on in the catalogues of hoarders like Bernd Schaumann, the genius behind “Bernie’s Beercan Paradise”. (It really says something about the internet that dredged up stuff resembles what one might snag in an inner-city river, but no slight intended on Bernie or other members of the Brewery Collectibles Club of America). And what about the biggest beer brand in South Africa? The answer is Carling Black Label which arrived on our shores in 1966 when Carling USA licensed South African Breweries to produce the beer. Its genesis however lies in Canada. The brewer re-named one of its beers in honour of a newly appointed boss, one J Innes Carling. As the age of corporate breweries took hold, so Carling Black Label grew in border-spanning stature. By the time South African Breweries was granted the license to brew Black Label, it had an established “American” image so no surprise that it was launched here as “America’s lusty, lively beer”.

PERFECT SERVE

NAILED IT! A RUSTY NAIL SOUNDS LIKE SOMETHING POTENTIALLY DANGEROUS TO ONE’S HEALTH – ESPECIALLY IF IT’S STICKING OUT OF A PIECE OF WOOD! IN ACTUAL FACT IT’S A RATHER TASTY DRINK WITH AN INTERESTING HISTORY.

ean Martin, Frank Sinatra, Sammy Davis Jr, Peter Lawford and Joey Bishop were a group of carousing, fun-loving entertainers who dominated the headlines and the social scene in Las Vegas in the Sixties. They were dubbed the Rat Pack and were renowned for their love of a good time. That they were all good looking, charming and talented men no doubt helped grab their share of the headlines – as did Lawford’s political connections: he was John F. Kennedy’s brother-in-law and the President-to-be was a drawcard in himself. The story goes that the Rat Pack loved the Rusty Nail cocktail – no doubt along with Martinis, Bourbon and a host of other drinks too! A Rusty Nail is a really simple but tasty mixed drink, made using Scotch whisky and Drambuie. No shaking or vigorous mixing is required, just a gentle stir for 20 seconds or so. This uncomplicated cocktail makes it into Difford’s Top 100 Cocktails on the basis of its unpretentious appeal. In an article about the origins of this particular cocktail, Laura Dawson of ConcretePlayground.com wrote in 2016 that there are a few popular theories of how the name Rusty Nail came about. “One story mentions rusted nails on the wooden cases of Drambuie that were dropped off in the Hudson and East Rivers in New York City during the Prohibition era, while another cites a bartender stirring the cocktail with a nail. 30 w w w .t o p s a t s p a r. c o . z a

ABOVE: Dean Martin and Frank Sinatra.

“It’s most likely that the name has to do with the golden hue Drambuie gave to young Scotch whisky when it was mixed. All good stories, so we don’t mind which one is true, and we’ve probably told all three as gospel after we’ve indulged in a few Rusty Nails,” she wrote. What is known about the drink is that the blending of Scotch and Drambuie first came about in 1937 at the British Industries Fair – and it was given the rather unflattering name of BIF as a consequence. Cocktail historian David Wondrich discovered that the man who first put Scotland’s favourite Scotch-based liqueur with yet more whisky was a Mr F Benniman. Other sources believe the Rusty Nail was revived by the

bartenders at Manhattan’s 21 Club in the early 1960s, which gels with its Rat Pack popularity and timing. It’s also documented in the New York Times that the chairwoman of the Drambuie Liqueur Company, Gina MacKinnon, endorsed the Rusty Nail cocktail in 1963, seeing the obvious benefit of doing so in boosting sales of the liqueur. Drambuie has an interesting back story itself: legend has it that a Scottish prince was exiled to Rome around 1740. When his time in exile was up and he returned to the craggy Highlands he’d adopted the Roman custom of enjoying saffron and honey with his spirit. That is apparently what formed the base of this Scottish liqueur.

RUSTY NAIL 45 ml Scotch whisky 25 ml Drambuie Pour over ice in an Old Fashioned glass and garnish with a lemon twist. (The ice is optional and can be left out.)

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For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za

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AVAILABLE ONLY AT AND SELECTED SPAR STORES

SPIRIT |

MESSAGES IN BOTTLES SPIRITS HAVE ALWAYS BEEN A PART OF THE SOUTH AFRICAN LIQUOR SCENE, PROBABLY BECAUSE THE DUTCH COLONISERS ENSURE THAT SUPPLIES OF LOCALLY DISTILLED BRANDEWIJN WERE MADE SOON AFTER SETTING FOOT ON SHORE. NOWADAYS THEREâ&#x20AC;&#x2122;S MORE VARIETY ON OFFER WITH WHISKY ALSO CLAIMING THE LIMELIGHT.

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outh Africa’s Roll of Honour is impressive when it comes to brandy. French Cognac commands status for perceived superiority but when tasted blind, side-by-side, in international competitions it is often the South African spirit which wins! International spirits judge and local brandy imbongi Dr Winnie Bowman says this is because of the richness of flavour which the South African distilled spirit offers. “It’s much richer in flavour and fruit, something the French Cognac producers can’t get on their spirits,” she said. But in the proverbial man-in-thestreet’s eyes, brandy has become a spirit of parody, something to joke about. “Brannas en Coke” is the staple of many a braai or chisa nyama, north or south. It’s a spirit that cuts across cultural, social and racial boundaries. It’s celebrated in potstilled form with trophies and gold medals from international competition – and it’s part of both initiation rituals and lobola ceremonies. There’s much to celebrate about South African brandy. In an early edition of CHEERS Cathy Marston wrote: “When the British occupied the Cape from 1806, one of the main exports was ‘Kaapse Smaak’ or ‘Cape taste’, a rough beverage, mainly produced by farmers to help get them through the chilly Cape winters. Standards increased dramatically in 1820 when a local chemist, PH Polemann, published a treatise on the improvement of Cape Brandy with suggestions such as using better quality fruit with high acidity to make it and that the stills should be cleaned and scoured before every use. At the time, every farm had its own still and, if any brandy could be spared, the surplus was shipped to Cape Town for sale and thence to overseas markets such as the UK and Holland.” Marston wrote that merchants such as Jan van Ryn, James Sedgwick and EK Green “began trading in the city, eventually purchasing land, building distilleries and making the brandy themselves. Business boomed and even the arrival of the vine-destroying pest, phylloxera, in the late 1860’s failed to dampen South Africa’s enthusiasm for the spirit. But World War I brought hardship to farmers, leading to them banding together to create the KWV (Koöperatieve Wijnbouwers Vereniging), which took over brandy production when the 1924 Wine and Spirit Control Act banned private distillation. In the

years following this prohibition, officials travelled around the country destroying the small farm stills by puncturing holes in them or stoppering them up with cement and the culture of ‘Boer Brandy’ virtually died out overnight.” And as difficult as that might have been at the time, the move to a monopoly by the KWV was actually a good thing in that it ensured the quality and status of South Africa’s brandy. “By keeping such rigid controls, the KWV was able to enforce strict production rules based on those of Cognac. These included only using grapes to make their spirit, defining different grades and standards of brandy and bringing in international experts to share their knowledge and improve standards.” As the political barriers came tumbling down in the early 90’s so did the KWV monopoly. Private producers were once again allowed to distil. Early pioneers included Sydney Back of Backsberg, Carel Nel of Boplaas and

“That one with the ropes represents dignity and respect. You can take other brandies too if you like but brandy intambo must be there. The others are optional”.

Achim von Arnim of Haute Cabrière – and they were followed by many others who had “surprisingly intact” copper stills ... Anthropologist Dr Anna Trapido looked at the role of brandy in cultural traditions amongst the Xhosa, Zulu and Swazi. “The use of brandy in the spiritual domain is very exact, serious and dignified and regarded as indispensable at almost all rites of passage,” said Trapido. “It also crosses all provinces and socio-economic divides: affluent, urban Xhosas perform the same rituals, using the same products as their poorer, rural counterparts. In South Africa any brand of brandy may be used, but it is the brandy intambo (loosely translated from isiXhosa as the brandy bottle with the ropes, such as Richelieu and Klipdrift Premium that has lattice raffia as part of the packaging), that is considered essential”. As one source explained: “That one with the ropes represents dignity and respect. You can take other brandies too if you like but brandy intambo must be there. The others are optional”. WHISKY

Wellington is a little Boland town. It’s also the epicentre of South Africa’s growing whisky production. At the entrance to the town is the James Sedgwick distillery which was announced as the world’s most sustainable distillery at the 2020 Icons of Whisky awards. These awards are usually quite a splashy affair with the global great

The true spirit of South Africa, rich with dried fruit flavour and recognisable whether tied with “ropes” (intambo) or not. M AY / J U N 2 0 2 0

SPIRIT |

and good of the whisky fraternity dressing up in black tie to attend the London ceremony. Because of the coronavirus pandemic, the ceremony was cancelled and awards announcements were made on social media. Sedgwick’s master distiller Andy Watts also metaphorically walked off with the title of World Whisky Brand Ambassador of the Year. How fitting then to look back at a

Craft distillations, award-winning potstill examples and whisky, South Africa’s spirit future is rosy.

CHEERS magazine interview with Watts from issue 38 September/October 2018: The distinctive plaintive cry of an African fish eagle rang out just before the interview began. “That’s the sound of Africa to me,” says Watts. “We’ve got a breeding pair which roost on the distillery property.” Not how one expects a conversation about South Africa’s first and foremost whisky distillery to go ... but Watts is more than happy to use the fish eagles to demonstrate some of the biggest changes that have taken place at this facility on the fringe of the little Boland town of Wellington. “There’s been a lot of input and changes over the years,” Watts says and he’s not just talking about the necessary expansion of the production and storage 36 w w w .t o p s a t s p a r. c o . z a

facilities as well as the expanded wood maturation programme which was crucial to improving the quality of the final spirit. Distell’s efforts to ramp up the environmental and energy efficient status of the facility is one. Like many wineries around South Africa, the roof contains solar panels, of course, but of late the installation of a carbon dioxide recovery system, a methane boiler which also utilises excess waste product, and a reverse osmosis purification system for the water are significant steps. Then there are other things the Sedgwick distillery does – like trucking the discarded mash and bran from the initial ferment and brewing of the low beer off to cattle farms for use as feed. “Those spent grains fatten cattle up like nothing else!” Initially a brandy distillery, the Sedgwick facility added whisky making to its role when Watts returned from an extended stint in Scotland in 1989. Along with a technical team he oversaw the transfer of the whisky operation in Stellenbosch to Wellington over the course of two years. Since the early 1990’s it has been on an upward trajectory, culminating in the recognition of Andy Watts as Master Distiller/Master Blender of the Year: Rest of the World by Whisky magazine’s Icons of Whisky in 2016 – at the same time that Bain’s Cape Mountain whisky was acknowledged as the world’s best grain whisky. Bain’s Cape Mountain whisky is a product very close to Watt’s heart since it’s a 100% South African grain whisky made from home-grown maize. It’s been lauded as the world’s best grain whisky

at the World Whisky Awards in 2013 and again in 2018. It took 10 years from initial concept to seeing the first spirit bottled in 2009 – but Watts and the distilling team’s faith that this was a product that would be well received has been vindicated. It’s fitting that it takes its name from the renowned engineer, Andrew Geddes Bain, who was a pioneer in building mountain passes – notably the famous one of the same name which crosses the Limietberg mountains outside Wellington. It was the first road to connect the Cape with the South African hinterland when completed in 1853. It’s a genuine delight for Watts and the team to attend festivals and whisky shows all over the world and not have to explain their product. “The knowledge and the passion that the consuming public have for whisky is just remarkable,” Watts says, recalling the days when the team would have to explain what whisky is, how it was made and aged. “I’m passionate about whisky but this is what I do ... it’s my job. These folks I see at shows have nine to five jobs as accountants or whatever and whisky is just their hobby – but they are so well informed about processes, specific bottlings, distilleries all over the world. It blows me away!” In Gaelic whisky is called, Uisge Beatha – or the water of life. Is it any wonder that Watts’ passion for whisky and his drive to make the process as sustainable as possible at the local distillery is making the world sit up and take notice?

JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY® 43% ALCOHOL BY VOLUME (86 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY , LYNCHBURG , TENNESSEE. JACKDANIELS . COM

Enjoy Responsibly. Not For Sale To Persons Under The Age Of 18.

TA S T I N G |

THE SPIRIT IN LIFE S

ingle malt whiskies are fantastic – no mistake. But the whiskies we really enjoy are those we drink more frequently – at the pub after a round of golf, at home with mates with a fire going in the background or just … because we can. I’ve separated my notes into the blended malts and straight blends. The differentiation between these two categories is that the first are blends of single malts and contain no grain whisky, while the latter are blends of malt and grain whisky.

FIRST UP, THE BLENDED MALTS Shackleton C ompass Box The Spice Tree J ohnnie Walker Green 15 year Monkey Shoulder While not always readily available and also not something most distillers do in great volume, these whiskies are available in South Africa at selected – if not most – TOPS at SPAR outlets. There’s a fairly large price point difference but even the top end isn’t out of whack with what the whisky delivers in terms of enjoyment and reward. Having been taken off the market in SA for a couple of years, Johnnie Walker Green is back and is their only expression that is a blend of single malts only. It’s a really amazing dram and should be included in any whisky collection. The Shackleton has been blended to mimic the bottles of Mackinlay’s Rare Old Highland Malt left behind by Sir Ernest Shackleton on his 1907 expedition to the South Pole. Three cases of the original 25 taken along by Shackleton were discovered in 2007. Certainly the story alone is enough to make one want to taste this dram. John Glaser’s Compass Box Spice Tree is the most expensive of this flight and has always been a firm favourite – particularly with its light but rich spicy caramel flavours. With Glaser constantly

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POPULIST WHISKIES ARE THOSE WHICH APPEAL TO A LARGE GROUP OF PEOPLE, FOR A HOST OF REASONS – AND AT VARIOUS PRICE POINTS AS WELL. PUBLISHER SHAYNE DOWLING REVIEWS A PERSONAL SELECTION.

pushing the boundaries, the Spice Tree was initially disallowed by the Scottish Whisky control body for its unacceptable maturation method but Compass Box came back with an acceptable cask made with French oak for the heads and American oak for the bodies. The Spice Tree has gone on to win a number of awards and is certainly a wonderful blend. I have saved the Monkey Shoulder for last. This is a really exceptional dram, considering it retails in the region of R370 and is a blend of Glenfiddich, Balvenie (both wonderful malts in their own right) and Kininvie, a distillery on the Balvenie property that makes single malt primarily for all William Grant and Sons’ blends. Monkey Shoulder is named after the arm affliction some of the maltmen got from turning the barley over by hand that meant their arms hung down much like a monkey. This is undoubtedly the dram to have in your cabinet for easy, every day drinking.

BLENDED WHISKIES Three Ships 5 Year Old Chivas Regal Original 12 Year Old Haig Dimple 15 Year Old Johnnie Walker Double Black Grant’s Select Reserve 12 Year Old These are the blends of both malted barley – or malt whisky – and grain whisky. The use of grain whisky to “bulk” up production is something that’s been done forever. In no way does it mean that the juice is inferior. In fact, ignoring blends (containing grain) is a massive oversight! Depending on the blend, the percentage of grain to malts, the malt blend and the skill of the distiller and

blender you will find that these drams can be exquisite. We’ve categorised them by price point. The lower price point providing for the majority of whisky sales by a huge margin, this is not to say they’re inferior or lesser – they normally contain a large portion of grain whisky which is also significantly cheaper to produce – and are brought to life by the expensive single malts being added. This creates the expected and dependable flavour profile that we not only enjoy but can more readily afford, more regularly. There are of course some incredible grain only whiskies, like Bain’s Cape Mountain Whisky, for example – but that’s a story for another time. Three Ships 5 Year Old is the ace in the pack. Such a wonderful dram, blended by Sedgwick’s Master Distiller, Andy Watts, it has fooled many a connoisseur. Deliberately smoky with gentle peat notes, the dram picks up a lovely caramel flavour from spending 5 years in American Oak. A smoky, sweet aftertaste that if placed in a blind tasting will leave you scratching your head, wondering what wonderful whisky you’re savouring. Ignore this local gem at your peril! Chivas Regal 12, the corporate gift or golf day go-to prize. My memories of Chivas were always of it being in the liquor cabinet, revered but unopened: “saving the good-stuff for a special occasion!” was what Pop said. Well, it didn’t take me long to debunk that norm: everyday is a special occasion when you have a decent dram in the cabinet! The Chivas blend is really a masterpiece, a dichotomy of a shy citrus fruit nose and then a lovely sweet, tropical fruit, with rich vanilla and malt, mostly brought on by the Glenkinchie influence, on the palate.

Complex and inviting – certainly not a dram to be left gathering dust – and frankly at the price makes it a standard for the liquor cabinet. Haig Dimple is like three stripes on your trainers: one look at the distinctive bottle and you know what it is. Haig claims to be the oldest Scotch whisky in the world, and that infamous “pinched” or Dimple bottle ensures it’s instantly recognisable and has certainly stood the test of brand recognition time. But when last did you taste it? Ian Fleming did. In fact he had James Bond drinking it in his early books. Good enough for Jimmy B so I revisited it. A nice citrus and toffee nose and then the initial rough “burn” that quickly reveals the spicy, peppery flavour. Not a long finish but hangs around long enough to ensure you can put the glass down and think a little more about Moneypenny. So as the old ad reckoned: “Don’t be vague, ask for Haig”. Grant’s Select Reserve is fairly new in the Grant’s line-up. It has a 12 year old age statement with both the grain and malt elements being matured for 12 years in oak casks before blending. Grant’s also has a familiar bottle shape, its triangular geometry dates back to 1957 and is touted as an option to show off the juice’s colour more efficiently. It does have a lovely colour, a nice rich honey, that is carried through to the vanilla nose with a hint of smoke, which is apparent in the finish. Up front there is a hint of stewed fruit, but more pears and quince with a nice vanilla touch on the tail. Finally, the Johnnie Walker Double Black. Now, Johnnie Walker Black is the world’s biggest selling whisky blend and Johnnie Walker Double Black is its twin brother – not at all identical though. The Double Black doesn’t have an

M AY / J U N 2 0 2 0

TA S T I N G |

age statement where Johnnie Black’s liquid is at least 12 years old. They look almost identical but the Double Black has a distinctly darker, smoky, bottle. I mention this as a lot of people ask what the differences are – again the tasting for another day – but I just wanted to highlight some of the more obvious differences. So what’s the juice like? Well frankly it’s really delicious. A dram that is well priced for something a little more special and it delivers on nose and taste. The Johnnie Walker blends are insanely good! Just consider that there needs to be consistency in colour, nose and flavour profile – every time! The Double Black definitely leans more to a smoky, peaty nose and flavour profile. This is, according to Johnnie Walker Master Blender, Jim Beveridge, probably a more West Coast whisky style, so Caol Ila would be a good example of the flavour style. The nose is definitely smoky with cherry and dark fruits and then the taste; bold but so well rounded and balanced, smoky sweetness that tempers the alcohol bite, finishing with a spicy, peppery and – again – sweet smoke. Altogether a Black Label twin that is different but every bit as good!

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A piece such as this should not overlook mainstream blends. Give that man a …? Yes, a Bell’s. Massively accepted and well-liked for good reason. It has broad popular appeal with its Blair Athol primacy and other components including Glenkinchie and Caol Ila in there. J&B Rare, Famous Grouse, Ballantine’s, Grant’s, Scottish Leader, Three Ships Select and the equine beast which one can take anywhere, White Horse –are all blended whiskies which never fail to satisfy and fill the consumer with a warm glow of contentment.

MAINSTREAM BLENDS Bells Blended Scotch Whisky J&B Rare Famous Grouse Three Ships Select Ballantine’s Grant’s Scottish Leader White Horse

Whisky making is an act of cooperation between the blessings of nature and the wisdom of man. Masataka Taketsuru

NEXT MONTH |

HOT BITES

PRAWNS AND COCKTAIL

So many television shows warn viewers “don’t try this at home!” – but Angostura bitters takes a totally different tack. Not only does this world renowned product want to constantly expand the repertoire that its spicy liquid can be used for, it’s happy for consumers to have a go and try something new – like this cocktail recipe accompanied by lemon garlic prawns. The beautiful thing about Angostura aromatic bitters is that it adds an extra depth of flavour with just a few dashes, whether you’re using it in cocktails or in the kitchen. Not surprisingly, you can play ingredients off each other in savoury dishes and desserts exactly as you would in a drink. MONKEY SHOULDER CHERRY MANHATTAN 60 ml Monkey Shoulder whisky 30 ml sweet vermouth 15 ml orange flavoured liqueur (Triple Sec or Cointreau) 2 dashes Angostura bitters Maraschino cherry Preparation: 1 Combine all ingredients in a cocktail shaker with lots of chunky ice 2 Stir gently with a long teaspoon until the shaker feels cold 3 Strain into a chilled martini glass and garnish with a maraschino cherry LEMON GARLIC PRAWNS Serves 2 Ingredients: ¼ cup olive oil Zest of one lemon 1/ cup lemon juice 4 1/ cup chopped parsley 4 2 garlic cloves, crushed 1 tsp salt ½ tsp pepper sauce 1 Tbsp Angostura bitters 10 large prawns Preparation: 1 In a non-metallic bowl, combine all ingredients except shrimp and skewers; stir well 2 Peel and devein shrimps, leaving tails on 3 Add to marinade and stir to coat. Cover and refrigerate 1 - 1½ hours 4 Drain prawns and thread on skewers 5 Place under the grill for 3-5 minutes or until cooked through 6 Serve with your choice of zesty sauce, or none at all 42 w w w .t o p s a t s p a r. c o . z a

SMALL BATCH, BIG STATURE

Pioneers of the local craft gin distilling scene, Hope’s Lucy Beard and Leigh Lisk, have branched out into other artisanal liquors, with a small batch vodka joining their London Dry, African Botanical and Salt River gin range. Their newly branded Hope Small Batch Vodka, distilled from a grape base sourced in the Western Cape, is a delicate balance of pot-stilled and rectified spirit. A natural complement to the initial products in the range – the process of making vodka is not unlike that of making gin – the vodka neatly dovetails into their existing production line and long-term vision. “Gin starts life as vodka – essentially a high-strength neutral alcohol – so it made sense for us to make vodka, considering that we were already making gin,” said trained distiller Beard. Where it differs is that, for gin, you simply distil the vodka one more time together with the botanicals, one of which is the juniper berry, and this is what defines it as gin. Vodka distillation is not without its challenges: it’s far more of a purist process than gin. Unlike gin, in which the botanicals have a huge impact on flavour and mouthfeel, there is only the distillation process and water to play with. “In vodka, the key element is smoothness and both the distillation and the blending water used are integral to this,” said Beard. “We also only use a small part of the distillation and blend this with water from the Table Mountain aquifer. This ensures that our vodka is smooth enough to be sipped on ice.” But it’s also great for mixed drinks – and this is Hope’s suggestion:

THE HOPE BLOODY MARY Ingredients: 50 ml Hope Small Batch Vodka 100 ml tomato juice 10-12 ml fresh lemon juice (to taste) A few dashes of Tabasco Pinch of sea salt Pinch of black pepper Preparation: Pour all the ingredients into a mixing glass filled with ice and stir well until chilled. Strain into a highball glass filled with ice. Garnish with a celery stick or some speared olives and fresh herbs of your choice.

MORE MEANS MORE

Irish Whiskey is growing in popularity as more and more distilleries open on the Emerald Isle. One of the old faithfuls is Tullamore D.E.W. – superb on its own or in a cocktail. And the cocktail can be as intricate or simple as the end consumer would like. One thing it’ll never be short of is flavour! Here are two suggestions: TULLAMORE HARD SHANDY Inspired by the drinks that have quenched thirsts for hundreds of years, the Hard Shandy is an Irish version of a beer garden classic, combining the citrus notes of Tullamore D.E.W. whiskey with wheat beer and lemonade. Ingredients: 50 ml Tullamore D.E.W. whiskey 10 ml lemonade 250 ml wheat/weiss beer Preparation: 1 In a pilsner glass, add Tullamore D.E.W. followed by lemonade, and finished with beer 2 Garnish with a lemon wheel and enjoy with a broad smile TULLAMORE D.E.W. AND APPLETISER The best of both worlds – Irish whiskey and South Africa’s favourite sparkling apple juice. Ingredients: 5 0 ml Tullamore D.E.W. whiskey 2 50 ml Appletiser 3 slices of apple Preparation: 1 In a highball glass, pour 50 ml Tullamore D.E.W. whiskey 2 Fill the glass with ice 3 Top off the glass with Appletiser 4 Garnish with an Apple fan

CARIBBEAN FLAVOUR WINS BIG

Marv Cunningham, a bartender from the Aura nightclub, part of the Atlantis group in the Bahamas, walked off with $10 000 (R200 000), a global brand ambassadorship and bragging rights after being crowned the winner of the 10th Angostura Global Cocktail Challenge (AGCC). Representing the Caribbean in the revered cocktail competition, Cunningham competed against eight bartenders from around the world in Trinidad and Tobago earlier this year. Known for his expertise in creating culinary cocktails, Cunningham blew his competitors away with his Mas-Curried, also acknowledged as the best rum cocktail of the competition. He acquitted himself well in the interview and then went on to create two cocktails in seven minutes while simultaneously demonstrating his knowledge of both the Angostura brand and category. Commenting on Cunningham’s win, head judge Maxwell Britten said: “He has a culinary sensibility that is increasingly important both in today’s cocktail world and also in food preparation. As I’ve seen demonstrated here in Trinidad, Angostura bitters add the same magic to a dish as it does to a drink. His rum cocktail was probably the most unusual of the competition. I’d never considered adding cauliflower to a cocktail, but it really works!” MAS-CURRIED Ingredients: 60 ml Angostura 7 Year Old 30 ml curry shrub 22 ml fresh lime juice 2 dashes of cauliflower puree 5 dashes of Angostura aromatic bitters 2 dashes of Angostura orange bitters Preparation: 1 Add all ingredients into a cocktail shaker with ice 2 Shake and double strain into an Old-Fashioned Rocks glass over a single ice block 3 Garnish with a dehydrated lime wheel and a hand-crafted traditional plantain chip M AY / J U N 2 0 2 0

B LO G S P O T |

T E R E S A U LYA T E

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Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com

COOKIES â&#x20AC;&#x2DC;N CRUNCH M AY / J U N 2 0 2 0

B LO G S P O T |

T E R E S A U LYA T E

DURING THE RECENT LOCKDOWN SOCIAL MEDIA WAS FLOODED WITH IMAGES OF PEOPLE TAKING THE TIME TO BAKE. INSTEAD OF FOLKS CHUCKING AWAY A BANANA THAT WAS PAST ITS BEST, BECAUSE THEY HAD TIME ON THEIR HANDS, THEY MADE BANANA BREAD.

CUSTARD AND VANILLA BEAN SANDWICH COOKIES

For the vanilla bean buttercream: 120g butter, softened 5ml vanilla paste 625ml icing sugar 30ml milk, warmed

or better or worse we are living in very interesting times, and the world will certainly never be the same again. Earlier this year our schools closed early and unexpectedly, and like parents all over the world we suddenly found ourselves “locked in” with several weeks of home time ahead of us. What now? Fortunately this is where our family’s collective love for baking came in very handy. Baking is not only a fabulous (and educational) activity for the kids to get involved in, but it also brings comfort and is a great stress buster in uncertain times. There is something magical about taking a few pantry staples, mixing them together, popping them in the oven and ending up with a completely different and delicious creation! These are two of our favourite recipes that we made during our time at home, and as you can see they are based on some South African classics. First up are some light and melt in the mouth custard cookies filled with a gorgeous vanilla buttercream – they look rather pretty and taste just as good. And then there’s that other South African staple: rusks. What would a morning tea or coffee be without a crispy, crunchy rusk to dunk? We got a bit creative and whipped up some buttermilk rusks packed with a variety of nuts and some chewy cranberries. They do require a bit of patience but are well worth the wait! I can’t promise that these scrumptious bakes will keep you stocked up for the duration of a lockdown (a few days tops) but I will say that they are sure to please the family at teatime. So get the kettle on, and know that you can keep the family entertained and enjoying some baked treats whatever the circumstances.

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Makes 22

For the cookies: 175g butter, softened 150ml icing sugar 1 large egg 5ml vanilla extract 310ml flour 150ml custard powder 5ml baking powder Pinch of salt

1 Preheat the oven to 170ºC and line two trays with baking paper. 2 Place the butter in a mixing bowl and sift in the icing sugar. Cream for a good 5 minutes until pale and fluffy. Add the egg and vanilla extract, then mix. 3 Sift the flour, custard powder, baking powder and salt into the bowl. Mix gently to combine. 4 Roll the dough into 44 small balls. Arrange the balls on the trays (leaving some space for spreading) and press each one down lightly with a floured fork. 5 Bake for 12-14 minutes. Transfer to a cooling rack and leave to cool. 6 While cookies are cooling prepare the vanilla buttercream. Place the butter in a mixing bowl and cream until soft and pale. Mix in the vanilla paste. 7 Sift in the icing sugar and mix until the icing comes together. Add the warm milk and mix again. 8 Group the cookies into pairs of similar sizes. Pipe or spread the icing onto a cold cookie, and sandwich it together with its partner. Repeat with the remaining cookies and icing. Serve.

NUTTY BUTTERMILK RUSKS Makes 45

500g cake flour 20ml baking powder Pinch of salt 125ml raw almonds, roughly chopped 125ml raw cashews, roughly chopped 80ml shelled pistachios, roughly chopped 80ml pecans, roughly chopped 125ml dried cranberries 150g castor sugar 200g butter 1 large egg 180ml buttermilk 1 Preheat the oven to 180ºC and line two large loaf tins. 2 Sift the flour, baking powder and salt into a large mixing bowl. Add the almonds, cashews, pistachios, pecans and cranberries and mix together. 3 Place the castor sugar and butter in a saucepan. Stir over a medium heat until the butter has melted, then set aside. 4 Whisk the egg and buttermilk together. Add the butter mixture and whisk again. Pour the wet ingredients into the dry ingredients and mix to form a thick, sticky dough. 5 Split the dough between the two loaf tins and carefully flatten into an even layer. Bake for 50 minutes until baked through. Set aside to cool. 6 Preheat the oven to 60ºC. Turn the loaves out of the pans. Carefully slice the loaves into your desired shapes. (I like to slice the loaf, then cut each slice in half lengthways.) Arrange the rusks on two trays and bake for 8 hours (or overnight) until completely dried out. Store in an airtight container.

â&#x20AC;&#x153;The very act of preparing and serving tea encourages conversation. The little spaces in time created by teatime rituals call out to be filled with conversation. Even the tea itself - warm and comforting-inspires a feeling of relaxation and trust that fosters shared confidences.â&#x20AC;? Emilie Barnes

M AY / J U N 2 0 2 0

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Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire. Check out his blog: www.winegoggle.co.za

EMILE JOUBERT

TUISNYWERHEID

GRIEP, MAAGKWALE, VERKOUE EN NOG MEER GEBEUR OMTRENT ELKE JAAR AS DIE KOUE WINTERIGE WINDE WAAI. EN DAAR’S NIKS BETER VIR ’N MENS NIE AS ’N WONDERLIKE BORD VOL SOP, VERAL AS DIT MET LIEFDE GEMAAK WORD.

f daar ’n wetenskaplike bewys is vir die helende krag van sop, weet ek nie. Maar as die winter sy kloue begin inslaan en die eerste snuifies deur die neusgate trek, laat ’n pot sop mens darem sommer net beter voel. Die sielsomhelsende warmte skep ’n gemoedsrus en gemaklikheid wat kop en lyf gereed maak om die boosste siektes te weerstaan. Ek is nie te punteneurig oor my gekose wintersop nie, maar die Joodse hoendersop maak gereeld ’n opwagting as die grysheid van lyf en siel innerlike sterkte soek. Só ’n sop word nie verniet Joodse penisillien genoem nie, hoewel dit strate beter as enige medisyne lyk, ruik en proe.

2 Na sowat 30 minute, voeg die wortels, seldery, ui, peper, sout, naeltjies, lourierblaar en pietersielie by. Nou prut als saam, stadig en salwend, vir twee ure. Haal van die plaat af.

VAT SO: 1 heel hoender van 1,5 tot 2 kilogram, vel aan (geen hoenderstukke!) 3 liter koue water 3 stewige wortels in dik skywe gesny 3 stukke seldery, in dun stukke gesny 1 groot ui, in vier stukke gesny 1 teelepel swartpeperkorrels 1 teelepel sout (maak dit kosjer om saam te speel) 2 of 3 naeltjies 2 lourierblare 1 bossie pietersielie, met steel en al

4 Die vloeistof in die pot word nou teruggeplaas op die plaat en verhit.

MAAK SO: 1 Sit die hoender in ’n groot pot en bedek met koue water – die hoender moet onder 2 sentimeter water bly. En die vel moet aan wees want hy is propvol geur. Plaas jou pot op ’n vinnige plaat, en sodra die water begin kook, draai die plaat af sodat die hoender prut. Daar gaan nou ’n skuimlagie verskyn wat jy aanhou afskep. As die water min raak, top op totdat kiep bedek is.

3 Gebruik ’n tang om die heel gekookte hoender te verwyder. En ’n skeplepel om die seldery, en wortel uit te haal. Gooi dít wat in die pot oorbly deur ’n sif. Dit wat in die sif oorbly, is jy klaar mee. Die sop in die pot word nou teen kamertemperatuur of in die yskas gelaat totdat die lagie hoendervet bo-op die vloeistof dryf. Skraap hoendervet dan af. Hou eenkant vir gebruik as broodsmeersel, braaimedium of hondekos. Of gooi weg as jy nie weet wat lekker is nie.

5 Intussen, gaan terug na die heel gekookte hoender wat in die pot was. Trek die sagte vleis van die bene af en trek die vleis in repies. Gooi bene weg. Net vleis en vel bly oor. Sit die seldery en wortel terug in die pot warm vloeistof, asook jou hoender-repies. Roer deur tot als lekker warm is, en daar is jy. Jy kan die sop net so bedien. Of, om ’n ekstra stuk voedingskrag by te sit, voeg twee koppies noedels of pasta by die sop en kook tot sag. Jy kan dit ook afrond met drie eetlepels suurroom vir ’n dikker, ryker geur. Mazel tov!

“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.” — Auguste Escoffier

MAR/APR 2020

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COMPLEMENTARY

FLAVOUR WINEMAKERS ARE FREQUENTLY ASKED: “WHAT GOES WITH THIS WINE?” THAT SIMPLE QUESTION PROMPTED LIBERTAS VINEYARDS AND ESTATES, A DIVISION OF DISTELL, TO COMMISSION A FOOD AND WINE MATCHING BOOK. THE RESULT IS WINE & FOOD: THE ART OF THE PERFECT PAIRING.

he appreciation and enjoyment of wine is a very personal thing. Yet one troubling aspect remains: people who don’t know a great deal about wine feel intimidated by it. They like wine but feel there should be rules applied to what it goes with or how it should be drunk. When it comes to food that same hesitance or insecurity over what’s right and wrong is not a factor at all. If cooks want to pan fry or grill their boerewors on the stove rather than fling it onto a grid and sear it over glowing coals, they have the confidence to do it. And if there’s a herb or spice that the recipe calls for that isn’t in the spice or herb rack, well ... whatever: the dish will still taste nice. The fact remains that wine intimidates a vast portion of the wine buying public – and it shouldn’t! Libertas Vineyards and Estates commissioned seasoned food editor Vickie de Beer and former WINE magazine editor (and current CHEERS editor ...) Fiona McDonald to tackle the task. De Beer’s years of home economics, recipe development and food styling with Rooi Rose magazine combined seamlessly with McDonald’s ease with wine. The goal was to create a recipe book which demystified the world of flavour – both food and wine.

PORK NECK, TURKISH APRICOT AND HALLOUMI ESPETADA WITH THYME AND BASIL Durbanville Hills Sauvignon Blanc Serves: 4 as a starter FOR THE PORK:

FOR THE BASTING SAUCE:

500 ml (2 cups) Durbanville Hills Sauvignon Blanc 250 ml (1 cup) extra virgin olive oil 1 chili, halved lengthwise 20 black peppercorns 5 bay leaves 6 sprigs thyme 3 large onions, peeled and quartered 3 cloves of garlic, whole crushed 500 g pork neck, small cubes Bay leaves for threading skewers 150 g Turkish apricots 200 g halloumi Salt and pepper to taste Fresh basil for garnish

250 ml (1 cup) sugar 125 ml (½ cup) peach/apricot jam 5 ml (1 tsp) salt 60 ml (¼ cup) dried apricot, finely chopped 60 ml (¼ cup) Durbanville Hills Sauvignon Blanc 15 ml (1 Tbsp) honey 5 ml (1 tsp) Worcestershire sauce

For the pork, combine the wine, olive oil, chili, peppercorns, bay leaves, thyme, onions, garlic and pork cubes together in a medium mixing bowl, making sure the meat is completely covered. Place in the fridge to marinade overnight. 1P lace bamboo kebab skewers in water for at least 1 hour to avoid burning on the braai. Thread the skewers with the pork, bay leaves, Turkish apricots and halloumi. 2 For the basting sauce, combine sugar, apricot jam, salt, apricots, wine, honey and Worcestershire sauce in a saucepan. Stir over medium heat until jam has melted. 3 Baste the espetada with the basting and braai over medium coals, basting regularly while turning for 12-15 minutes or until cooked through. WINE TASTING NOTE:

Durbanville Hills Sauvignon Blanc Bold floral styling immediately apparent. Appealing tropical flavours with pear and melon notable. Lovely rounded body – no lean, angular Sauvignon this! Two other elements stand out: lemon zest so typical of the grape, but a deeper leesy element too. Succulent and gentle with long stonefruit tail Why it works: There’s a lot going on in both the wine and the food. The tropical flavours in the wine means it can handle the sweetness of the basting sauce without dominating the delicacy of the pork skewers. It both stands up to the flavours and complements them. M AY / J U N 2 0 2 0

B O O K G I V E AWAY |

SUMMER FOOD

Rather than taking a dish or a recipe and then deciding what wine it could be paired with, the duo turned the equation on its head: starting with the Libertas range of wines and coming up with food which suited the wine. It required a few months of sitting down over many bottles of wine with the respective winemakers of Durbanville Hills, Nederburg, Plaisir de Merle, Alto, Allesverloren, Fleur du Cap, Zonnebloem and JC Le Roux. Corks were pulled, wines sipped, swirled and tasted and then the creative juices were given free rein. Both De Beer and McDonald would be the first to admit that the winemakers were a great source of information and guidance. “They know their wines intimately. They drink them often – and many of them love to cook. The winemakers also get to market their wines, attending so many dinners where chefs do pairings – so their input about complementary flavours was invaluable,” De Beer said. It’s not all about what the food and wine combinations are – although there are some stunning suggestions and mouth-watering recipes! Encapsulated between the covers are bite-sized chunks of information about wine that is presented in an easily accessible, down-to-earth way. Like info on where various grapes come from and what it means when wine folks talk about Burgundy or Bordeaux. This book will help you decode winespeak ... Visually, it’s a richly photographed and evocative publication, courtesy of Charles Russell’s images and Llewelyn de Beer’s layout and design. Recipes vary from the tasty and simple (who doesn’t love a burger – with Nederburg Merlot?) to special occasion or dinner party “haal uit en wys” recipes and appropriate bottles. If you’re not one of the lucky winners of one of the copies, the book can be obtained in hard or soft covered version through the wine farms which comprise the Libertas Vineyards and Estates portfolio; Durbanville Hills, Fleur du Cap, Nederburg, Plaisir de Merle, Alto, Allesverloren, Zonnebloem and JC Le Roux.

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DUCK RAGOUT WITH BAY LEAVES WITH PAPPARDELLE PASTA Alto Cabernet Sauvignon Serves 6 FOR THE RAGOUT:

1,8 kg duck 1 onion, finely chopped 1 small stick of celery, finely chopped 1 small carrot, peeled, finely chopped 2 cloves of garlic, finely chopped 2 bay leaves 250 ml (1 cup) Alto Cabernet Sauvignon 1 x 400 g can whole peeled tomatoes 250 ml (1 cup) chicken stock 3 large fresh rosemary sprigs 1,25 ml (¼ tsp) Chinese five spice Salt and ground black pepper, to taste 15-30 ml (1-2 Tbsp) honey, to taste Pappardelle pasta to serve 1 Use kitchen scissors and cut along either side of the duck backbone. Discard the backbone. Remove and discard excess fat. Quarter the duck. Season with salt. Brown the duck, in two batches, skin-side down, in a frying pan over high heat for 5 minutes or until golden. Turn and cook for 2 minutes. Remove the duck and set aside. Drain the fat from the frying pan, reserving 1 tablespoon. 2 Heat the reserved fat over medium heat in a cast iron casserole. Cook the onion, celery, carrot, garlic and bay leaves, stirring occasionally, for 8 minutes or until vegetables are soft. Stir in the wine for 1 minute, scraping the pan to dislodge any bits that have cooked onto the base. Add the tomato, stock, rosemary and Chinese five spice. Add the duck. Cover and cook for 6 hours or until duck meat falls off the bone. 3 Use tongs to transfer duck to a plate. Skim fat from surface of the cooking liquid. Turn up slow cooker to high and simmer liquid uncovered for 30 minutes or until reduced by a third. Season to taste with salt, pepper and honey. 4 Carefully remove and discard the duck bones. Shred the duck meat. Stir into the sauce until heated through. Season. Toss with the cooked pasta. Divide among six bowls and serve topped with the parmesan and parsley. WINE TASTING NOTE :

Alto Cabernet Sauvignon The nose is bold, leaping out of the glass to meet you – all plums, black cherry and spice. The palate is altogether more elegant, waiting to be introduced first! Seamless, cohesive and elegant with rich, cassis, cherry and dark blue and blackberry flavours. It’s a textural mouthful with a subtle herb note and well integrated oak. Why it works : Cooked low and slow, this duck ragout has an intensity to it. The richly reduced Chinese 5 spice, honey and the taste triumvirate of celery, carrot and onion need the bold fruitiness of the plum and black cherry flavours on the wine. They add freshness by the mouthful and lift and cleanse the palate. The gentle herbal nuance of the wine complements the ragout which the soft pappardelle pasta appreciates.

M AY / J U N 2 0 2 0

BRAISED PORK BELLY WITH CRISPY CRACKLING AND BUTTERED GREENS

Nederburg Heritage Heroes The Motorcycle Marvel Serves: 4 FOR THE MARINADE:

4 garlic cloves, crushed 30 ml (2 Tbsp) ginger, finely grated 60 ml (¼ cup) fish sauce 125 ml (½ cup) soy sauce 4 whole star anise 30 ml (2 Tbsp) sugar 2 brown onions, finely chopped 250 ml (1 cup) beef stock FOR THE PORK BELLY:

2 onions, peeled and thickly sliced 2 kg pork belly, skin scored 120 g mange tout 125 g tender stem broccoli 100 g baby bok choy 40 g butter 1 garlic clove, finely chopped 1 For the marinade, combine the garlic, ginger, fish sauce, soy sauce, star anise, sugar, onion and stock and pour into deep rectangular glass or plastic container. Place the pork belly in the marinade – just the meat side, leave the skin side above the marinade. Cover and leave to marinate at room temperature for 2 hours. 2 Preheat the oven to 160°C. Pack the onion slices at the bottom of a large oven tray. Place the pork on top of the onions and pour the marinating liquid around it. Pat the skin dry with paper towel and rub with coarse salt. Braise for 2½-3 hours or until meat is soft and tender.

3 Turn oven up to grill and grill until skin forms crackling, for about 5-8 minutes. Be vigilant as it takes a while and then happens very quickly! Set aside to rest for 10 minutes. 4 Bring a large saucepan of salted water to the boil and quickly blanche the mange tout, broccoli and bok choy, drain and set aside. 5 Heat the butter and garlic in large pan over high heat. Add the bok choy, mange tout and broccoli and quickly stir fry until heated through. Season with salt. Slice the pork belly and serve with greens. WINE TASTING NOTE:

Nederburg Heritage Heroes The Motorcycle Marvel It’s fairly unusual for Carignan (39%) to lead a blend but it does in this Rhônish example, with Shiraz, Grenache, Cinsaut and Mourvèdre included too. Perfumed rose petals and cherry blossoms tempt the nostrils while in the mouth its fruit sweet with cherry tobacco, blueberry and plum brightness and it is tempered by the notably dry and gentle spicy elements that the oak brings. Complex and textured, it’s an intriguing, tasty mouthful. Why it works: Make no mistake, pork belly is rich and fatty – which is what makes it so tasty! The dry spiciness of the wine and the subtle temptation of the rosy Grenache and cherry flavour is what elevates this pairing. The spices play together while the blueberry and plum succulence cuts through that richness, making it harmonious to the end. And who doesn’t love crunchy crackling?!

Drinking good wine with good food in good company is one of life’s most civilized pleasures – Michael Broadbent

WIN

A COPY OF WINE & FOOD: THE ART OF THE PERFECT PAIRING. To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. ENTRY DEADLINE: 15TH JUNE 2020 See T&C’s on pg 04 LIKE us on www.facebook.com/CheersMag to double your chance of winning.

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NEWS DIARY

TAILORED TASTINGS

Franschhoek’s beautiful La Motte wine estate has a generous visitor offering – from the fantastic art gallery with acclaimed Pierneef originals, the show vineyard at the entrance to the tasting precinct, farm shop, restaurant and tasting centre. So the fact that it has won international awards for the richness of its visitor experience from the Great Wine Capitals network should come as no surprise. But the La Motte team are always looking to innovate and broaden the offering – and their latest initiative is the introduction of a curated wine tasting experience. Monday to Friday, guests are encouraged to dig a little deeper and explore the world of wine – or their relationship with wine – a bit more. A new addition to the tasting lineup is the varietal glass-specific tasting. Hosted by a taste ambassador, guest are seated in a private tasting area and guided through the five wine showcase – each in a Riedel glass unique to the specific grape. This option is available on Mondays and Wednesdays at 10h30 and, like all

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experiences, must be booked online at least 24 hours in advance. (www.lamotte.com) Then on Tuesdays and Thursdays at 10h30 there is a specialist Vinoteque tasting, allowing guests to sample matured wines. Exclusivity is again guaranteed, along with expert staff leading the tasting. The third option is the wine and food tasting which is only offered on Fridays, again at 10h30. It’s one of the reasons La Motte was the Drinks International Best Wine & Food Matching Experience winner an unprecedented five times! Five La Motte wines with five tasting portions from the Pierneef à La Motte kitchen is something special: modern interpretations of authentic South African heritage cuisine that demonstrate the collaboration of chef Eric Bulpitt with cellar master Edmund Terblanche. This takes place in the elegant restaurant rather than the tasting centre, for obvious reasons! All prices and necessary information are on the La Motte wine estate website: www.la-motte.com

FORAGING FOR FUNGI IN FORESTS

Lockdown might have brought economic activity to a standstill for a short period but people still need to plan events and excursions, now more than ever! Delheim, the celebrated wine farm on the Simonsberg outside Stellenbosch, celebrates a decade of guided mushroom foraging in 2020. Initially, it announced its dates for the wild foraging of mushrooms in their mountainside forests as taking place on 16 June and 3 July. At the time of going to press, it’s not known whether these dates will be coronavirus affected or not – but the option of contacting Delheim and ascertaining the final dates still exists. “Ten years ago, people were even less familiar with mushroom foraging than today,” Delheim’s Nora Thiel said. Having grown up on the farm with her father “Papa” Spatz Sperling being an avid fungiphile, she showed a few people how it’s done and the idea for organised forages was born. “It took three years before we could

get enough people together as interest grew,” Thiel recalled. Cape Town mushroom specialist Gary Goldman will return to share his knowledge of the fascinating fungus and its health properties. Goldman has been part of the experience since 2013 and if there’s any doubt about his bona fides, rest assured that he has just assisted in publishing Field Guide to Mushrooms & other Fungi of South Africa. (The book will also be available for sale during the mushroom season at Delheim.) Before leading foragers into the woods, participants are taught what’s edible, what should be avoided and how to forage in an eco-conscious way. After the hunt and hopefully with baskets full, participants return to the winery’s Garden Restaurant for a sumptuous mushroominspired feast, crowned with servings of the 2019 Delheim Chenin Blanc Wild Ferment – the latest vintage release of this wine. Numbers to this popular event are again limited, so early booking is essential and must be done through the online ticketing platform, www.Quicket.co.za. The cost is R850 and includes both a mystery gift and lunch with wine. Participants are reminded to come armed with stout walking shoes, a basket, pocket knife and a rain jacket. Regret, no under 18s.

THIRSTY THIRD THURSDAY

If Cabernet Sauvignon is the king of red grapes then Chardonnay is the queen of white grapes. International Chardonnay day is celebrated globally on the third Thursday in May which, in 2020, falls on the 21st. The Robertson Wine Valley is acknowledged as the heartland of this noble grape, producing some of the country’s best examples because of its very special soils and terroir. Graham Beck located its bubbly focussed Méthode Cap Classique (MCC) operation in the valley for this reason. Weltevrede and particularly De Wetshof have made a reputation for their wines on the back of this grape. But one of the biggest fans of Chardonnay is Van Loveren, which celebrates the grape in a host of guises, both still and sparkling. Van Loveren’s first Chardonnay vineyard was planted in 1979 – at the very start of South Africa’s Chardonnay boom. Its first bottled wine made from the grape was launched in 1983. In fact, the quality of the soils and diversity of terroir of the region is such that the celebrated winery established in 1937, today not only utilises Chardonnay in a variety of blends, but also has a Chardonnay flagship wine at the head of each of the Van Loveren, Tangled Tree, Zandvliet, Rhino Run and Christina ranges. Across these various brands, consumers can find a broad collection of quality wines made in diverse expressions and styles. Examples include elegant Chardonnays which showcase creaminess; others with a citrus-dominant character or tropical aspect. There are Chardonnays both rich and complex (wooded or unwooded) and, spicy too. And, of course, there are the outstanding Cap Classique bubblies. This diversity means there’s truly a wine for every occasion, where a Robertson Chardonnay can be enjoyable by itself or as an accompaniment to food. Most recently, the Van Loveren Christina MCC Brut NV won the MCC Trophy at the 2019 Michelangelo International Wine and Spirits Awards. Join the international conversation about Chardonnay on May 21 and if social media is your thing, tweet or Instagram your choice using the hashtag #chardonnaysoftherobertsonvalley #limestonevalley #chardonnaygirl #chardonnayguy, #ilovechardonnay, #chardonnaysofvanloveren, #shadesofchardonnay or #chardonnayday2020.

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FISHING |

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COUNTING

THE CAST 2020 IS A YEAR THAT FEW WILL FORGET. THE MAN AND WOMAN IN THE STREET, JOE AND JANE AVERAGE, HAVE BECOME MORE AWARE AND INFORMED OF HOW VIRUSES TRANSMIT THAN THEY EVER WOULD HAVE THOUGHT POSSIBLE. BUT THROUGH IT ALL, SOME OF LIFEâ&#x20AC;&#x2122;S SIMPLE PLEASURES REMAIN, WRITES GARETH GEORGE.

MAR/APR 2020

FISHING |

lose your eyes after Christmas and New Year – and you wake up in March! The year gained so much momentum in such a short space of time that people were left wondering if the holidays were a figment of the imagination. For every family man or those unfortunate enough to be committed to a partner who fails to comprehend an infatuation with fish, “the holidays” can be a relative phrase. Obligation might seem like a heartless term, but be honest, how much time was spent doing exactly what you wanted to do in December? Life is all about compromise, but if you weren’t allowed to throw a line over the festive season, it’s time to consider your genetic origins from the knuckle-dragging, breast-beating beast and be a man! A fishing resolution is a simple one, spend more time doing it. It’s a good thing that most fish have a season, so at least we can plan a campaign on what to target and when. Understanding that time is the most significant constraint, coupled with the postfestive season finances, it’s advisable to take a good look around at local options to whet the appetite. (And, no, that doesn’t mean casting covetous eyes at the Koi in your neighbour’s pond.) 60 w w w .t o p s a t s p a r. c o . z a

THIS PAGE: Staying in the shallows and demonstrating full extension on a forward cast (top) leads to catches such as this delightful yellow which Gareth George holds up for the camera.

ABOVE: Everything a keen angler looks for when casting for tiger: a ragged, toothy smile and sleek, swim fast stripes for the epic struggle which ensued when Rhuan Human hooked it – and then let it free to fight another day.

Being invited to an event is always a guarantee for some quality fishing time, but don’t wait for that call: be proactive. Get the lads together and make it happen. Should you be in the unenviable position of having to justify a boys’ weekend, it’s possible to pitch it as having been selected, which brings me to the most important aspect. Join a club! You don’t have to attend all the meetings, or even read the newsletter (although it might well improve your fishing technique and knowledge), but it provides any fishing trip with some legitimacy. Heck, start your own club: that way you get to control the whole process. It’s important to plan at least one big excursion. It’s not always possible every year, so strategize and get everyone’s sights set for 2021. The incredible benefit of fishing is the places it can potentially take you, so ensure you get out of your comfort zone. Reach for a new destination and the opportunity to notch up some fresh species. If necessary – and I say this with caution – plan your next family holiday around this. This could backfire should you not have ensured that the fishing far outweighs the tourist attractions. As enthralling as the environment and cultural history might be, should you be within casting length of tailing fish whilst

listening to some tour guide drone on, it’s likely to end in a proverbial boxing match. Consistency is key as it gets your friends, work colleagues and especially family to associate you with the sport. (And yes, they need to be convinced that it is a sport!) Granted, it lacks the agility of football or the speed of an Usain Bolt and the average angler is definitely no Schwarzenegger to look at, but finesse and skill it certainly takes. We all know this, having seen the seasoned Pro consistently teach the fish a lesson. And that’s the real point, all it takes is practice. As a good friend of mine once wisely advised, “There’s nothing wrong with your fishing that a decade or two on the water won’t fix!” The benefits of the great outdoors are irrefutable and necessary more than ever in today’s manic society. The need for periodic digital detoxing is paramount and provided each time you go out fishing, you don’t have to Uber home and stumble incoherently into bed, your better half will realise that this is valuable time in which you get to destress and make sense of our existence. So stop making excuses as it’s not about making every cast count, it’s making sure you don’t have to count your casts.

The incredible benefit of fishing is the places it can potentially take you, so ensure you get out of your comfort zone. Reach for a new destination and the opportunity to notch up some fresh species.

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LOCKDOWN HOW TO HOST AN EPIC SOCIAL IN THE AGE OF SOCIAL DISTANCING Want to host a little get-together that’s both social and distant at the same time? Sure, raising a toast with your besties and dancing the night away might not be the same as a year ago, but that doesn’t mean that fun times have been cancelled altogether. Here’s how to get the most out of a party in the second half of 2020!

Hop on your favourite video-chatting platform to tell everyone about your upcoming event. Or you can also keep it simple with a WhatsApp group message. Just make sure to add the date and time.

Some people might not be comfortable to be around big crowds yet, so maybe give your friends the option to attend virtually or in person. Also invest in some customised face masks that are exclusive to your event. Not only are they practical, but they can also serve as a nice reminder of your party afterwards. For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za.

Not For Persons Under The Age Of 18.

Because it’s a ‘quarantine zone’, why not serve your guests individually sealed meals: packed gourmet sandwiches, packets of crackers and cheese, and sealed desserts. You can also package the meals in personalised boxes. It will definitely make for some interesting around-the-table banter.

No Social Distance Get-together is complete without some Quarantinis. Remember to serve your themed martinis in disposable cups to complete the effect.

To stick with the social distancing theme, nothing beats a good old game of Shouting 30 Seconds. Have teammates sit across from each other on either side of a room and shout the clues to each other. They might not get the answers, but you’ll definitely get the laughs.

Not For Persons Under The Age Of 18.

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This is a social distancing get-together, so you can really play around with the idea of space and quarantine in a fun way. Keep your décor simple and stripped down and allow enough space for people to easily move around each other. If you’re going to do a table setting, maybe consider only setting every second space. Add some handy hand sanitisers to finish the effect.

E N T E R TA I N M E N T |

CHARACTERS

IN ACTION DRAMA TAKES MANY FORMS: PHYSICAL ACTION AND HIGH SPEED CAR CHASES, STIRRING THE EMOTIONS WITH A HARROWING FAMILY TALE OR GETTING WRAPPED UP IN AN ANIMATED CARTOON STORY. AND THAT’S BEFORE CONSIDERING THE DRAMA BETWEEN THE PAGES OF A BOOK OR THE EFFECT WHICH MUSIC CAN HAVE!

FA S T & F U R I O U S 9

top pick Roaring engines, squealing tyres and sexy cars in some exotic locations. Making this ninth instalment of the Fast & Furious franchise even more appealing is some of the heavy acting talent lending stature to the movie – actresses such as Helen Mirren and Charlize Theron. Theron in particular is chillingly wicked as cyber criminal Cipher, rocking a combination of Purdey and pudding bowl haircut, while exhorting John Cena’s character Jakob to take on and beat the skills of Vin Diesel’s Dominic Toretto. As hard as it is to believe, the action is once again fast and furious and includes a host of stunts never seen before. Filmed in England and Scotland (London and Edinburgh), as well as Georgia and Thailand, the film reunites Michelle Rodriguez in the role of Dom’s wife, Letty, while wielding his tools in fine tuning the engines is Ludacris as mechanic Tej Parker. 64 w w w .t o p s a t s p a r. c o . z a

SUCH PRETTY FORKS IN THE ROAD ALANIS MORISETTE

MINIONS: THE RISE OF GRU

WAVES

Good news for fans of the little yellow blobs in denim dungarees wearing snorkelling masks is that they are back on movie screens, promising just as much hilarity, heart string tugging and gasping at some of the stunts they get embroiled in! Taking its cue from movies such as Star Wars, this animated franchise has come up with a prequel. This full length animated feature details the as-yet-untold story of a 12-year-old’s dream to become the world’s greatest supervillain. Steve Carell is back providing the voice for the supposedly despicable Gru who embarks on a wicked scheme – and naturally drags all the cute, gobbledegook spouting minions with him in his caper! Some of the voices to look out for in this film include Julie Andrews, Taraji P Henderson, Dolph Lundgren and JeanClaude van Damme. As expected, there’s much hilarity as well as pathos, along with signature subversive references, pop-culture sophistication, great music as a backdrop and heaps of over-the-top action.

“Set against the vibrant landscape of South Florida, it traces the emotional journey of a suburban family as they navigate love, forgiveness and coming together in the aftermath of a loss.” That bald statement doesn’t adequately describe how acclaimed director Trey Edward Shults weaves a tapestry of complicated emotions into a moving picture of grace and sensitivity which is superbly reflective of the troubled times in modern America. There’s high school athletic achievement, parental pressure on a talented young wrestler nursing an injury – and stealing pain pills to self medicate to continue competing ... Of course there’s a girl and the relationship gets complicated – with a resultant post-school dance showdown that has devastating consequences for all. Waves is a heart rending story about the universal capacity for compassion and growth even in the darkest of times.

Inked in for release this month is a new album from Alanis Morisette, her first set of new material in eight years. Such Pretty Forks in the Road is the talented singer/songwriter’s follow-up to 2012’s Havoc and Bright Lights. The album’s lead single, “Reasons I Drink”, was released in December 2019, co-written by Alanis and Michael Farrell. In trademark fashion, the honesty and edgy truth are out there in the lyrics. It’s almost hard to believe that it’s been 25 years since the artist announced her presence with the release of her smash hit album, Jagged Little Pill. While not as angry, aggressive and raw as “Ironic”, the tracks on the new album are just as real with the artist mining her life experience to make music. And that’s one of the reasons audiences and listeners love her; the authenticity and shared experience. NME stated it best when reviewing this new album: “Morissette has previously been open about her struggles with an eating disorder and has described alcohol as a “secondary addiction”. It’s these battles that she revisits in both the song’s title and its later lyric: “Here are the reasons I eat/ Reasons I feel everything so deeply when I’m not medicated.”

ACTRESS ANNE ENWRIGHT

TO DIE FOR SAM SMITH The British vocalist, who publicly changed to genderneutral pronouns “they/ their” last year, revealed that the third studio album, To Die For will arrive in May. The artist also promised that the album would be upbeat and poppier with fewer ballads – yet the first single released “To Die For” is notably sad and heart achingly vulnerable and wanting someone to love. In an interview, Smith opened up about the inspiration behind the follow-up to 2017’s “The Thrill of It All.” “I‘m more proud of this album than anything I’ve ever done. I’ve really set myself free the last two years whilst writing this,” Smith wrote on social media. “I feel like I have recently shown a side of me which I normally keep to myself or for my family and friends. I showed everyone and they loved it. It’s almost given me permission to kinda do what I’ve always dreamed of doing but I was always scared to do, which is pop music.”

BON JOVI 2020 BON JOVI “It’s not a political album but it is socially conscious,” is how Jon Bon Jovi, the frontman for the long lived rock outfit described their new album, appropriately titled Bon Jovi 2020. Inspiration for the musicians spanned everything from the environment and climate change, gun control, family relationships to the state of global politics. “It’s encompasses life, love and loss,” Bon Jovi said in an interview with Rolling Stone magazine. The first track released is “Limitless” and is all about hope and opportunity when faced with the standard pressures of work, mortgage payments and more.

From the Booker-winning Irish author, a brilliant and moving novel about fame, sexual power, and a daughter’s search to understand her mother’s hidden truths. This is the story of Irish theatre legend Katherine O’Dell, as told by her daughter Norah. It tells of early stardom in Hollywood, of highs and lows on the stages of Dublin and London’s West End. Katherine’s life is a grand performance, with young Norah watching from the wings. But this romance between mother and daughter cannot survive Katherine’s past, or the world’s damage. As Norah uncovers her mother’s secrets, she acquires a few of her own. Then, fame turns to infamy when Katherine decides to commit a bizarre crime. Actress is about a daughter’s search for the truth: the dark secret in the bright star, and what finally drove Katherine mad. Brilliantly capturing the glamour of post-war America and the shabbiness of 1970s Dublin, Actress is an intensely moving, disturbing novel about mothers and daughters and the men in their lives. A scintillating examination of the corrosive nature of celebrity, it is also a sad and triumphant tale of freedom from bad love, and from the avid gaze of the crowd.

YOU LET ME IN CAMILLA BRUCE From a startling new voice in contemporary Gothic fiction comes a superbly creepy debut about the elusive nature of truth, the stories we choose to believe (or not), and how we choose to tell those tales ... “‘I wanted someone to know, you see. To know my truth, now that I am gone. How everything and none of it happened.” Everyone knew bestselling novelist Cassandra Tipp had twice got away with murder. Even her family were convinced of her guilt. So when she disappears, leaving only a long letter behind, they can but suspect that her conscience finally killed her. But the letter is not what anyone expected. It tells two chilling, darkly disturbing stories. One is a story of bloody nights and magical gifts, of children lost to the woods, of husbands made from twigs and leaves and feathers and bones ... The other is the story of a little girl who was cruelly treated and grew up crooked in the shadows ... But which story is true? And where is Cassie now?

DISCLAIMER: All books featured here are supplied by Penquin Random House South Africa

ANNA K JENNY LEE

Welcome to the dizzying heights of New York’s Upper East Side: where privilege, partying and scandal rules. And Anna K knows the rules by heart. Beautiful, rich and popular, she takes care to maintain her status as the perfect girlfriend, daughter and student. Then a chance encounter at Grand Central station with notorious playboy Alexi “Count” Vronsky changes everything. Anna knows she needs to avoid Alexi, but sometimes fate has other plans ... Soon Anna finds it impossible to resist him, and finds herself willing to risk everything she has to be with him – no matter the consequences. After all, the course of true love never did run smooth ...

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BUGGING OUT

H YG I E N E |

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“WASH YOUR HANDS!” THE REFRAIN OF MOTHERS THE WORLD OVER, HAS NEVER TAKEN ON THE SIGNIFICANCE THAT IT HAS NOW. FEW CAN FAIL TO BE AWARE OF HOW FUNDAMENTALLY IMPORTANT SIMPLE HYGIENE IS TO CURB THE SPREAD OF DISEASE.

he proliferation of the novel coronavirus* Covid-19 in February, March and then April, causing lockdowns and stay-at-home orders as well as global travel bans, was unprecedented in modern times. It was so swift and severe that comparisons were drawn to the deadly Spanish Flu epidemic of 1918 in which millions died worldwide. The interconnected world we live in meant that the virus spread much faster than even writers and film makers could have dreamed when penning or making their pandemic and contagion books and movies. So, the world’s populations being told to wash their hands for 20 seconds, and covering their mouths and noses when coughing or sneezing seemed so disproportionate, such a mild and simple preventative measure as to defy belief. In our modern, technologically driven world it was such an old school – almost quaint – preventative measure. But extremely effective! The message of hand washing was covered extensively. Singing the simple “Happy Birthday” ditty twice – that was the advice on how long it should take to actively wash hands with soap before rinsing off. Twenty seconds. Videos, graphics, television and radio adverts were rolled out within 24 hours, telling and demonstrating best techniques. How is it that something as basic as hand washing was an effective counter measure against this potentially deadly virus? Covid-19, the coronavirus identified as responsible for hundreds of thousands of infections and thousands of deaths from respiratory failure or viral pneumonia worldwide, is a viral pathogen covered in a fatty layer. It’s this fatty layer which soap can break apart, making the virus unable to infect

individuals. Hand washing with soap and water is also a mechanical action, prying germs from the skin and rinsing them off. Micro-organisms or microbes which cause disease are called pathogens, taking its name from the Greek: pathos (suffering or passion) and genes, meaning “producer of”. It’s a term which came into use in the 1880s and was used to describe, so Wikipedia informs, “an infectious micro-organism or agent, such as a virus, bacterium, protozoan, prion, viroid or fungus”. By now, the origin and dissemination of the virus has been well charted. The news was broadcast quickly that anti-bacterial products were of little or no use against the coronavirus – soap and water or sanitisers with a minimum alcohol level of 60% were the most effective countermeasures, along with social

BATHING HABITS History has documented the Romans love of bathing: it was a hallmark of their civilisation, more than 2 000 years ago. Communal baths served the public and these elaborate complexes usually had large pools – as can be seen at Bath in the United Kingdom, Antica and Pompeii in Italy. There were also hot and cold pools and saunas. Ingenious Roman engineering ensured that fresh water was constantly fed through the system. Many of the original aqueducts built thousands of years ago still supply water to many of the fountains in Rome – and some of the sewers to dispose of human waste still operate. Wikipedia reveals that soap, the sort of hard, sudsy bar which has become the

distancing and isolation. Before Covid-19 ever reared its ugly, crown-like head, the lack of basic hygiene and sanitation was already responsible for millions of deaths on an annual basis according to the World Health Organisation. Around two million people – most of them children under five – die from diarrheal diseases every year. Unsurprisingly, most of these deaths occur in developing countries which are poorly serviced and where extreme poverty is the norm. The WHO estimates that 50% of these deaths are preventable by simple hand washing with soap. Furthermore, this simple act could also reduce respiratory infections by 25%, along with other problems such as skin diseases or parasitic infestations like worms. So lathering up and washing hands for 20 seconds literally can – and does – save lives.

first – best – tool against coronavirus, was invented in the Middle East during a period known as the Islamic Golden Age. “Recipes for soap-making are described by Muhammad ibn Zakariya al-Razi (854925), who also gave a recipe for producing glycerine from olive oil. In the Middle East, soap was produced from the interaction of fatty oils and fats with alkali. In Syria, soap was produced using olive oil together with alkali and lime. Soap was exported from Syria to other parts of the Muslim world and to Europe.” - Wikipedia “Two key Islamic innovations in soapmaking was the invention of bar soap, described by al-Razi, and the addition of scents using perfume technology perfected in the Islamic world. Soapmaking thus first became an established trade during the so-called ‘Dark Ages’ in Europe.”

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H YG I E N E |

WASH YOUR HANDS

SANITISER DONATIONS South African liquor companies responded rapidly to the shortage of sanitisers. Producers such as Distell, the KWV, DGB, Oude Molen and others which are spirits distillers were quick to announce that they would use their facilities to supply 200 000 litres of alcohol for sanitisers. The use of hand sanitisers is particularly important in communities where infrastructure is poor, facilities are lacking and there is a shortage of water. Initially Distell Group CEO Richard Rushton announced that it would supply 40 000 litres of 96% alcohol but this was soon amended to 100 000 litres. With the assistance of NGOs and government branches, much of Distell’s donation would be supplied free of charge to vulnerable communities throughout South Africa. “Distell is arguably the largest South African distiller and producer of alcohol, so we can fulfil an important need at this time,” Rushton said. The James Sedgwick distillery in Wellington was at the epicentre of this, along with another distillery at Goudini. The company has ramped up production activities at its Wellington and Goudini distilleries, and received temporary dispensation from SARS for its Monis, Wadeville and Adam Tas activities relating to sanitiser production.

Glossary: *Coronavirus Coronaviruses are named for their appearance: Under a microscope, the viruses look like they are covered with pointed structures that surround them like a corona, or crown. There are many different kinds of coronaviruses. Some of them can cause colds or other mild respiratory (nose, throat, lung) illnesses. Other coronaviruses can cause more serious diseases, including severe acute respiratory syndrome (SARS) and Middle East respiratory syndrome (MERS). (Source: Johns Hopkins Medicine )

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“We are helping wherever we can – it’s for both societal and commercial use,” said Distell’s Frank Ford, group manager of investor relations. “The short version is this: There is no shortage of pure alcohol now. Our Wellington site that produces Bains and Three Ships, and the site in Goudini that produces Amarula and brandy, are all now using 96% proof ethanol alcohol for the production of sanitiser.” Distell bottles a sanitiser and offers sanitiser information on its website. “Of nearly 200 000 litres of the industry’s donated absolute alcohol at 96%, we then dilute that 96% alcohol to 70% alcohol, so we will get an additional yield of roughly 30% extra. That means we should get just more than 270 000 litres of finished hand sanitiser alcohol,” KWV CEO Boyce Lloyd told Daily Maverick. In Johannesburg, DGB’s Red Rock brewery also gained essential service provider status and was in a position to make 80 000 litres of alcohol for hand sanitiser weekly.

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THINGAMAJIGS |

1 3

UP, UP &

AWAY RESTRICTIONS ON TRAVEL AND BORDER CLOSURES IN THE TIME OF GLOBAL PANDEMICS ARE NOT PERMANENT. AND WHEN THE TRAVEL BANS ARE LIFTED, THE FLIGHT SCHEDULES RESUME AND LIFE RETURNS TO NORMAL IT’S BEST TO BE PREPARED. SO WHILE IN SELF ISOLATION SPEND SOME TIME DOING A BIT OF TRAVEL DREAMING IN THE NAME OF RESEARCH – AND START THINKING ABOUT THE USEFUL GOODIES TO HAVE WHEN THAILAND OR TURKEY OR TORONTO BECKON.

1. TROIKA RFID BELT BAG FOR TRAVEL DOCUMENTS | R239 | www.mantality.co.za 2. TRAVELOGUE TRAVEL JOURNAL | R295 | www.mantality.co.za 3. FLORAL PRINT TRAVEL SET - NECK PILLOW & EYE MASK | R299 | www.hellopretty.co.za 4. LEATHER PASSPORT HOLDER COVER | R450 | www.hellopretty.co.za 5. BUNNY COSMETIC PURSE | R89 | www.niftygifts.co.za 6. FOLDAWAY LIGHTWEIGHT TRAVEL BACKPACK | R129 | www.niftygifts.co.za 7. MAGNETIC CHESS TRAVEL GAME | R80 | www.aplacetoshop.co.za 8. LUGGAGE TAG | R49 | www.aplacetoshop.co.za

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6 7

SOCIAL MEDIA |

RATINGS RISE AND FALL RESTAURANTS, MOVIES, HOTELS OR TOURIST ATTRACTIONS – PATRONS ALL HAVE AN OPINION. AND IN THIS ERA OF SO-CALLED “CITIZEN JOURNALISM” WHERE EVERYONE WITH A MOBILE PHONE, TABLET OR PC CAN INDEED HAVE THEIR SAY, THERE ARE MANY APPS CATERING TO THEM. NOW THAT PEOPLE ARE CONSIDERING TRAVELLING AND EATING OUT ONCE MORE, DR WINNIE BOWMAN ROUNDED UP A FEW OF THE MORE POPULAR ONES. TRIPADVISOR

This is probably one of the biggest of its kind in the world. When it comes to hotels, guest houses, restaurants and tourist attractions Tripadvisor is the go-to. For functionality it can’t be beat and is an essential travel companion these days, the way that Fodor’s, Lonely Planet and other hard copy guide books used to be three decades ago. Use the planning tool Trips, to save all your ideas for hotels, restaurants, tours and attractions. It’s easy enough to view them on a map and save for future reference or for comparison. Many establishments have tapped into Tripadvisor and are proud to have their awards and ratings listed. Essentially Tripadvisor is like a word-of-mouth recommendation from someone who has been there and done that before you. The great thing about it is the immediacy and the honesty of the experiences that people share. If the room on a Greek isle you want to book only has a cold water shower or smells a bit funky, someone on Tripadvisor will tell you! Travellers are also quick to praise positive experiences and great service too, often recommending individual waiters or guest house owners by name. Ultimately anyone planning a trip has access to over 700 million candid reviews and opinions, and can browse photos, videos and articles from the community of travellers all over the world.

VIVINO

Wine can be intimidating at the best of times! With Vivino it’s possible to tap into the app and see what other wine drinkers have said about a particular wine, what rating or score they’d give it and what their tasting notes were. Vivino is the world’s largest wine community and is considered the go-to app to find out about a wine. The stats are amazing! 30 million users have reviewed over 9.2 million wines – and that figure is constantly growing. Around two million wines are viewed daily and Vivino features over 200 000 wineries globally. It’s super easy to use and is very intuitive and userfriendly. All it takes is a quick snap of the wine’s label shared onto the app and the user has access to a treasure trove of info about the wine – including average price, suggested food pairings and even vintage comparisons.

It’s really easy to navigate and offers loads of useful information for wine enthusiasts. A smartly organised home pane allows users to read articles, find offers, follow recommended users and your friends. The new Wine Adventure teaches you to “Taste wine like a Pro”.

IMDB: MOVIES AND TV SHOWS

South Africans used to rely on Barry Ronge and Leon van Nierop for their professional opinions of the latest movies and television shows. But nowadays there is IMDb. IMDb (Internet Movie Database) is the world’s most popular and authoritative source for movie, TV and celebrity content. The catalogue contains more than four million movie, TV and entertainment programmes to choose from. And it’s not just ratings or plot lines which are explained. It’s possible to read about breaking celebrity and entertainment news, great quotes, interesting entertainment trivia and complete event coverage such as the Oscars, Golden Globes and more. Watch the trailers, see the cast members and the average ratings of the programme and of course, critic reviews. IMDb is available worldwide and in nine different languages. If you’re a dedicated follower of movie fashion, then this one is a must.

EAT OUT

Looking for somewhere special for a birthday, anniversary, business lunch or dinner or possibly a proposal? A great way to narrow down the options is to review what’s available on Eat Out. Eat Out is South Africa’s premier restaurant discovery, booking and review app. It is the largest restaurant directory in South Africa with around 6 000 restaurants across the country. Search criteria can be refined geographically, according to food style (Italian, French, fine dining, casual, vegan or fish) or even by price category. If you’re adventurous and open to new experiences, try the “Near me” feature for undiscovered gems in your area or holiday destination. Each entry features details including photographs, menu, facilities and reviews. It’s possible to book directly from the app too. Do some homework and read the review of fellow diners before you go – and then return the favour by sharing your thoughts on the place after your visit. M AY / J U N 2 0 2 0

UNDERAGE

DRINKING STARTS LONG BEFORE IT BEGINS. YOU CAN STOP IT.

#MyFirstDrinkStory Adults usually enable our first exposure to alcohol, whether they be parents, aunts and uncles or older siblings. This enablement may be explicit or subtle. Many people don't even realise that they're doing it. Adults influence underage drinking through: • Conditioning (a drink is an answer to all occasions) • Passive permission (allowing child-sipping) • Doing nothing when you know it's wrong Research indicates that underage drinking may lead to an increased risk of alcohol dependency during adulthood. When was your first encounter with alcohol? Share your First Drink Story with us on Twitter and Facebook using the hashtag #MyFirstDrinkStory or leave a story on www.myfirstdrinkstory.co.za

in the next issue of

FRENCH WINE BASICS Learn your Bordeaux from your Burgundy

HEART OF FIRE Brandy’s SA spirit

DRINKING MINDFULLY Flash in the pan or here to stay?

BROUGHT TO YOU BY

W W W .T O P S AT S P A R . C O . Z A

CONGRATULATIONS

to the previous issue’s winner of

MINDFUL EATING

Jean Boucher from Durban

M AY / J U N 2 0 2 0

LO O P D O P |

ALICE IN DROOMLAND ... E VANDAG SE JONGMENSE HET NIE MEER NASIONALE DIENSPLIG NIE. EK PRAAT GEENSINS OORLOG GOED NIE, MAAR DAAI TWEE JAAR HET SOORTEVAN EELTE OP DIE REGTE PLEKKE GEBOU. BELANGRIKER NOG, EK HET BAIE MENSLIEWENDHEID ERVAAR. ONVOORWAARDELIK. SOOS DIE NAG OP ALICE ...

Address: Tops at Spar 50 Campbell Street, Alice Tel: 040 653 0371 Business Hours: TOPS at SPAR Mon-Fri: 07h00 - 19h00 Sat: 07h00 - 19h00 Sun: 08h00 - 14h00 TOPS Customer Care Tel: 086 031 3141

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k was gestasioneer in Bloemfontein maar moes toe saam met Adam Mosterd Grahamstad toe om ’n vyf-weekkursus te gaan aanbied. Wat toe net vier weke lank was. Tipies army. Die goeie nuus is, Grahamstad was klaar met ons, maar Bloemfontein verwag ons eers oor ’n week terug. So het ons besluit om huis te kry. Ek om Ma en Pa te verras, maar eintlik gaan dit oor Ma se kos. Ek het al vantevore oor dié verassingsding verduidelik. Daai tyd, wanneer jy in uniform was, mag jy nie duimgooi nie. Maar jy gaan staan net paraat langs die grootpad met jou balsak (dis nou jou army-bagasiesak) netjies aan jou linkerkant geparkeer. As die eerste kar nie gestop het nie, was dit waarskynlik oor hy vol was. Die tweede kar tel ons op. Ons verduidelik aan die bestuurder dat Adam op pad is Aberdeen toe en ek Johannesburg toe. Die bestuurder gaan Alice toe. Alles reg, ons ry saam, Adam tot op Fort Beaufort, waar hy afklim om suidwaarts te reis en ek al die pad Alice toe waar hy my net voor nege die aand aflaai by wat toe nog ’n Mobil-garage was. Daai jare was petrolstasies net oop tot sesuur saans as gevolg van sanksies en skaarstes. Die garage was woes en leeg op dié verlate Sondagaand diep in Juniemaand in Alice. En dit was dik koud. Ek het myself op en af marsjeer in die pad vir bietjie hitte, biddend vir ’n kar noordekant toe. Maar tevergeefs. Hier teen tienuur gee ek moed op, haal my slaapsak uit my balsak en rol my toe langs so keermuurtjie teen die wind. Skuins voor my keer ’n reuseagtienwieltrok die ergste skynsel van die garage se sekuriteitslig weg. JV staan groot op die kant van die trok geskryf, en daaronder Jens Vervoer.

Ek weet nie hoe lank ek geslaap het en of dit die koue was nie, maar skielik is ek wakker met ’n grote nood. Terwyl ek steunend myself lostorring uit die slaapsak ruik ek paraffien. Die drywer van die trok is wakker en bou koffie op ’n primus. “More Sarge,” groet hy. “Ek is ’n korporaal,” sê ek en wys na die twee strepe op my arm. “Als reg, Sarge, ek is Jens. Koffie?” “Baie dankie, ek is nou daar!” Ons gesels koeitjies en kalfies oor koffie en met die laaste slukkie vra Jens waarheen is ek op pad. “My ma-hulle in Johannesburg.” “Klim.” Hy gooi my balsak agterin, maar stel voor ek hou my slaapsak by my. “Hier agter is twee bunks. Die onderste kooi is my nes. Jy kan bo loop lê, dis skoon.”

“Ons gesels koeitjies en kalfies oor koffie en met die laaste slukkie vra Jens waarheen is ek op pad.” Ek laat my nie twee keer nooi nie, maar net voor ek wegraak, klop Jens aan die bunkbed se rand. “Wat’s jou ma-hulle se adres?” Agtuur daai oggend maak hy my wakker. “Hier’s iemand wat jou wil sien.” Ek klim-val uit daai bed en kyk by die lorrie se venster uit, reg in my ma en pa se gerekte oë by hul voorhek. Ek klim uit. “More Ma, more Pa!” “Boetie?” “Dankie Jens.” “Als reg, Sarge,” en hy salueer terwyl al agtien wiele kreunend begin wegry.

LIVE FREELY, DRINK RESPONSIBLY. JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY® 43% ALCOHOL BY VOLUME (86 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY , LYNCHBURG , TENNESSEE. JACKDANIELS . COM

Enjoy Responsibly. Not For Sale To Persons Under The Age Of 18.

A DRINKING AND DRIVING AFTERTASTE

TBWA\ Hunt \ Lascaris \ Durban\86006

THAT WONâ&#x20AC;&#x2122;T GO AWAY

Cheers Vol. 48 May / June 2020

Articles inside

DANGLING A LINE

BLOGSPOT

BOOK GIVEAWAY

DIARY DATES

HUISKOK

KEEPING SPIRITS UP

THE SCOOP

HOT BITES

PERFECT SERVE

REVIEWING THE DRAM

A GLASS ACT