cheers C O M P L I M E N TA R Y M A G A Z I N E
J U L /AU G 2 0 1 6 V O L 2 5
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NAPPING IS HEALTHY
GAME OF DRONES
R U REMOTELY INTERESTED?
d y Tas t i n g n a r B
TESTING SOUTH AFRICAN FAVOURITES DECODING CRAFT BEER WHAT DEFINES A CRAFT?
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The fiery heart of
A COPY OF KOOK SAAM KAAPS RECIPE BOOK
PORT
contents
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30 18
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JUL/AUG 2016 VOL25 04 EDITOR’S LETTER
Surprised and interested
06 NEWS
One-of-a-kind Glenmorangie whisky shades, Pinotage Rosé at 40, SA’s best port-style wines and more.
16 TINUS TALKS
36 RESTAURANT
18 CALITZDORP
44 TUISNYWERHEID
22 BRANDY
46 BOOK GIVEAWAY
30 BEER
50 BLOGSPOT
34 THINGAMAJIGS
54 GONE FISHING
What does value really mean?
Sweet treats in the Klein Karoo
The stories behind some of SA’s favourites
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Defining an artisanal product
Good Living items from SPAR
FEATURE Asian flavour at Kitima
Emile se bobaas sop resep
A taste of the BoKaap in Kook saam Kaaps
Macaroni and cheese with attitude
Wrestling a wily trophy trout
J u l / Au g 2 0 1 6
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CONTENTS | ISSUE 25
BRANDY HAS BEEN MADE IN SOUTH AFRICA SINCE THE 1670’S – AND IT’S COME A LONG WAY.
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WIN!
SEE P46 TO WIN A COPY OF THE KOOK SAAM KAAPS RECIPE BOOK
62 64
26 58 ENTERTAINMENT Books, CDs and DVDs
60 SOCIAL MEDIA
One man & his blog
61 Highlights of Next Issue
61 Competition winners 62 GEE WHISKERS Hairy hipsters and facial fuzz
64 SLEEPYTIME
STORY Somnolence is good for you
67 WOOLLY THINKING Knitting, the trendy thing to do
68 EYES IN THE SKY
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The proliferation of quadcopters and drones
70 RESPONSIBILITY
Watching the neighbourhood
Remember you can access Cheers mag on your mobile, tablet or laptop www.cheersmag.co. za
E D I TO R ’ S LETTER
cheers
team
SOMETHING UNUSUAL
Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Annalie Boshoff annalie@integratedmedia.co.za Advertising Eloise Meyer eloise@integratedmedia.co.za
Isn’t it funny how different things can overlap in ways you never thought possible? At a recent wine event held by the Durbanville Wine Valley I was chatting to the cellarmaster at Durbanville Hills, Martin Moore. Ironically, we were chatting about Cheers magazine… with Moore telling me how much he enjoyed the previous issue. “It’s such a lekker read – there’s always something unusual,” he said. And before anyone thinks he was just soft soaping me, we’ve known each other for 20 years and are beyond having to stroke each others’ egos… So I told him about what this issue held in store – and when I mentioned the piece about remote controlled drones, his eyes lit up. “You won’t believe it: we’ve just had a camera drone flying around inside the winery!” he said. As wineries go, Durbanville Hills is a biggie. It’s a massive warehouse-type structure built into the backside of the Tygerberg Hills, with the Atlantic Ocean and False Bay just a kilometre or two away if you were to fly as the proverbial crow would. Not that it is cold or industrial – it’s actually very welcoming and boasts a really good restaurant if you’re ever looking for a place to visit when wine routing. It was built on a large scale to accommodate the huge volumes of grapes coming in from the surrounding Durbanville valley vineyards, many of which were themselves oversized because they had been converted from wheatfields and sheep paddocks. Stainless steel tanks holding 100 000 litres of wine take up a lot of space – especially headroom! “Whenever we’ve had guys shooting video in the winery it’s a helluva gedoente. There are teams of people setting up tripods, lights, laying down small railway lines so they can wheel a camera between the barrels – and they take days!” All that for a single tracking shot of just a few seconds – but lovingly and beautifully filmed. “Just recently we had this young funky dude come in. Tracking shot? Him on a skateboard with a handheld camera! And then he bust out this camera drone, flying it right up in the rafters to get lekker aerial shots of the tanks and the oak barrels. It was fantastic!” Moore’s anecdote is a good example of how much – and how quickly – life is changing. We’re all incredibly reliant on technology nowadays and our mobile phones no longer just make calls. We use them instead of a camera, instead of a computer, instead of letters, calculators, diaries and even watches. For heaven’s sake, friends of mine even use them to monitor the quality of their sleep – another story in this issue! But sometimes technology moves too fast and it’s necessary to just chill out and slow down a bit. When that happens, it’s fun to head for somewhere like Calitzdorp in the Klein Karoo. It’s miles away from so-called civilisation but the locals are friendly, you can see the stars at night because there’s minimal light pollution, the local lamb is incredibly tasty and there’s the added attraction of a host of wine cellars to visit. I hope this issue delivers up more than a few interesting reads and even a surprise or two. Cheers
Fiona
FIONA MCDONALD CHEERS EDITOR
c h e e rs m ag.c o.z a
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CheersMag
@CheersMag
Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za PR & Promotions Ashlee Attwood ash@integratedmedia.co.za Photography Ashlee Attwood & Thinkstock.com Contributors Clifford Roberts, Teresa Ulyate, Gerrit Rautenbach, Emile Joubert, Tinus van Niekerk 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 Paarl Media Cape, a division of Novus Holdings Published by Integrated Media for TOPS at SPAR
TOPS at SPAR Jess Nicholson Group Promotions & Advertising Manager – Liquor
STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. COMPETITION TERMS AND CONDITIONS Competition submissions should reach us no later than 15th August 2016. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.
H OT N E W S
WE GIVE YOU THE LATEST ON WHAT TO BUY, DO, EAT AND DRINK.
Ho t news
1 Turning back the clock Steve Tanzer who rated For many years Cinsaut was a grape which featured heavily in many a South African wine – both because it was a grape which cropped well, yielding many tons to the cellar and because of its delightful fruity flavour. Neil Ellis is credited with pioneering something which is now commonplace – that of making the best wine possible by sourcing grapes from a variety of different areas and vineyards. He was the original negociant. Something new from Neil Ellis wines is a maiden Cinsaut Noir from 40-year-old bush vines in the Darling area. This is a wine for wine geeks having already received good scores from international wine critics, British Master of Wine Tim Atkin and American wine writer
it 93 and 90 out of 100 points respectively. Bright, spicy and complex, it’s packed with black cherry and fruit tart flavours all perfectly balanced with subtle oak tannin. Fans of old faithfuls such as Chateau Libertas and Tassenberg from the 1970s will no doubt find more than a hint of familiarity to the flavours on display.
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SHADES OF SCOTCH
Anyone wanting to know more should visit the website www.finlayandco.com
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www.finlayandco.com
The wood used to make these spectacles is from old oak whisky casks!
3 Guild showcases best of SA
The Nedbank Cape Winemakers Guild auction showcase offers members of the public the opportunity of tasting unusual wines at its showcase events in Johannesburg and Cape Town. What makes these wines so unique is that there is invariably only a barrel or two made – and they are from some of the country’s best winemakers, not part of any commercial ranges but rather as pet projects. These wines are then sold at the annual Cape Winemakers Guild auction held in Stellenbosch in October. The Cape Winemakers Guild comprises just 47 members and the Auction is its main fundraising event. Money raised goes towards a variety of initiatives, among them education, training and empowerment ventures such as the Protégé Programme, a highly acclaimed mentorship scheme for upcoming winemakers and viticulturists.
www.capewinemakersguild.com
If you know someone who likes to brag with something utterly unique, Glenmorangie whisky have the perfect thing. And it’s not a whisky! In a first for the Scotch whisky industry, Glenmorangie has paired up with Finlay & Co. to manufacture unique wooden-framed sunglasses – and of course the wood used to make these spectacles is from old oak whisky casks! The British eyewear company has worked with oak from barrels only ever used twice to age Glenmorangie original for 10 years. As Glenmorangie’s press release stated: “The bespoke sunglasses fashioned from these casks, honour Glenmorangie Original’s perfect balance and alluring complexity.” Each pair is designed and handcrafted in Britain, from Glenmorangie’s own American white oak casks and is designed to display its unique grain and natural finish. Each one is individually numbered and the customer has the option of having it personally engraved. Glenmorangie’s Director of Distilling and Whisky Creation, Dr Bill Lumsden said: “This is a wonderful collaboration between two brands with a deep connection to wood and who share a similar ethos of being unnecessarily well made.” He praised the appreciation of both time, care and respect the whisky and sunglasses made.
SEE P15 TO WIN A PAIR OF THESE BESPOKE SUNGLASSES
If you’re in Cape Town on Thursday, 18 August or Johannesburg on Wednesday, 24 August the venues are the Cape Town International Convention Centre and the Nedbank Atrium in Rivonia Road, Sandton, Johannesburg. Tickets cost R250 each and include a Spiegelau tasting glass which is yours to keep. Tickets can be purchased via www.webtickets.co.za
H OT N E W S
4 Admiration and branding
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FABULOUS AT 40
According to the international industry publication, Drinks International, local wine producer the KWV has been ranked as the top South African brand in their World’s Top 50 Most Admired Wine Brands. This is the fifth successive year that KWV has topped the SA charts in this prestigious annual awards – and it’s one of only two South African brands to make it into Drinks International’s Top 50. “Being ranked the highest South African brand is a true honour and especially meaningful considering the admiration poll involved over 200 of the world’s top masters of wine who based their scores on quality and brand appeal,” says De Bruyn Steenkamp, global sales & marketing director for KWV. “Not only do we have retail brands such as our award winning KWV Classic Collection, we also produce a boutique wine range in KWV – The Mentors – using boutique wine making methods,” he said. “The Mentors range is the pinnacle of our KWV portfolio and is arguably the most awarded wine range from South Africa, and the ethos of the brand is to honour the diversity of terroir that our beautiful country has to offer.”
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Eat, drink and be merry The Wilderness Hotel is the venue for the third annual Thousand Sensations crafted beer and food festival which takes place on the weekend of 16 and 17 September. Organisers have announced that 30 small scale breweries have signed up and more than 120 hand crafted brews will be available for sampling. During the course of the weekend there will be six presentations or mini-seminars on craft beer and brewing. Different brew masters, chefs and the authors of South
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African beer books will be present. Adding a festive soundtrack and backdrop to the event will be live music by local artists. The entrance fee is R80 and includes a festival branded glass and five tasting tickets. Enquiries to Alewijn Dippenaar on 082 457 5675 or email him at dyndev@mweb.co.za.
Stellenbosch wine estate Delheim pioneered the use of Pinotage as a Rosé – and this year marks their 40th anniversary of doing so. After 40 years anyone would need a bit of maintenance… so the Sperling family of Delheim gave the 2016 vintage of Pinotage Rosé a fresher, more striking image update. “My father, Spatz Sperling, left a rosy legacy by giving the country its first rosé wine dedicated to the proudly South African Pinotage varietal four decades ago. It is only fitting that we give our accessible Delheim Pinotage Rosé a mini facelift on its 40th birthday. A classy, crisp look that is now on par with that of our other wines,” shares Nora Sperling-Thiel. The 2016 vintage is a blend of 96% Pinotage and a splash of 4% Muscat de Frontignan which keeps it distinctly unique and widely popular with complex raspberry, strawberry and pomegranate notes and fresh floral undertones. Delheim recommends it be enjoyed with smoked salmon, sushi, sweet desserts, savoury pastries and slightly spicy, aromatic cuisine such as mild curries and Thai dishes. It also stands up to the richness of creamy salads.
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7 DIARISE THE DATE! Duc in Johannesburg and If you’re a fan of Pinotage, one event not to be missed is the annual Diemersfontein Pinotageon-Tap ( POT to its fans…) held at the winery in Wellington, as well as in Johannesburg and Durban. This event has attained almost cult status because of its association with a groundbreaking style of wine which Diemersfontein pioneered – that of the coffee/chocolate Pinotage. Old and new Pinotage lovers will once again be treated to an abundance of Diemersfontein’s Original Coffee-Chocolate Pinotage, flowing straight from the barrel, coupled with delectable food and live local entertainment, at three picturesque locations across South Africa in Johannesburg, Durban and Cape Town. The headlining act for the Johannesburg and Durban events will be dynamic jazz-electro-hip-pop songstress, Toya Delazy, supported by Rubber Delicious indulgence – red wine straight from the barrel!
Edisontide in Durban. The Cape Town event will welcome back Zolani Mahola, lead singer of the award-winning band Freshly Ground, supported by the Cape Town Brass Band, Jazz Trio and Wynberg Boys’ High School Steel Drum Band – all under the direction of legendary musical director Richard Cock, the creator of Starlight Classics. Pinotage-on-tap takes place in Johannesburg on 20 August at Val Bonne Country Estate in Modderfontein; on 24 September at The Litchi Orchard in Salt Rock for KwaZulu-Natal fans and at Diemersfontein in Wellington on 29 October. Tickets are available from Computicket with the prices for Joburg R435; Durban – R370; Cape Town R435. VIP packages also available – and it includes a goodie bag filled with treats!
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FLAGSHIPS FOR ROBERTSON WINERY
Robertson Winery is a producer which has gone a long way to disprove the myth that former co-operative cellars are only good for producing large volumes of average quality wine. Somehow that misconception grew because by the very nature of being a co-operative cellar, excellence wasn’t stimulated or promoted. Under the old co-op system farmers would band together to make wines from the grapes they grew, rather than each of them having their own winery and winemaker. Six or 10 or 40 farmers could employ one guy at one venue to vinify all of their grapes. But that also meant that even if your grapes were something special, they got lumped in with another farmer’s which were perhaps not quite so great… and hence the averaging effect and somewhat negative association. Robertson Winery introduced its Constitution Road Shiraz in 2004 as a flagship, to show off some of its best barrels of wine from some of the area’s finest vineyards – and they named it after the winery’s address. It’s achieved critical acclaim over the past decade and has now been joined by a Chardonnay. Winemaker Jacques Roux describes the wine as “deliciously rounded and deeply satisfying,” saying “it’s got everything!” He praised its dimensions, layers and flavours of apricot, peach and pineapple to some nuttiness and vanilla. “From a slice of cheesecake to a braai
To p Buy!
RIGHT: The Shiraz and Chardonnay labels, designed by Anthony Lane. FAR RIGHT: Lush and fertile, the Robertson wine valley.
Look out for it in a TOPS at SPAR near you!
Earning its stripes One year. That’s all it took for Striped Horse, a craft beer produced at CBC brewery in Paarl, to go from nowhere to being the winner of the sought after National Beer Trophy in 2015. The good news for lovers of this handcrafted beer is that there is a new addition to the zebra-striped stable of golden brews. Since starting up in 2014, Striped Horse has only been available in lager and pilsner form. Now there is a pale ale. Master Brewer Wolfgang Koedel has harnessed his 25 years of industry experience, locally and abroad, to create “an easy drinking speciality ale with a beautiful balance between bitterness, fruitiness and maltiness”, he said. Koedel described the pale ale as a distinctive beer experience because of its fruity malt backbone and delicious hoppy finish. “The whole CBC brew crew is excited about our new horse in the stable.” Making the difference is the best Yakima Valley Hops, imported German malt and American pale ale yeast for fermentation – along with crystal clear spring water from Paarl.
chop, you can pair this wine with anything.” The maiden 2013 won a gold medal at the 2016 Chardonnay du Monde competition held in France, where it competed against 782 Chardonnays from 39 countries. To celebrate the release of the Chardonnay, the Constitution Road wines are adorned with a creative new Anthony Lane label design; symbolising the democratic pillars of the South African Constitution which inspired the launch of this flagship range, and mirroring the values and beliefs of Robertson Winery. J u l / Au g 2 0 1 6
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H OT N E W S
10 Admiration and branding
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SMOKY WATER OF LIFE
Lagavulin whisky is known globally for its distinctive smoky, peat and salted fish character, so recognisable as a feature of the Hebridean island of Islay which is home to this distillery. The latest release of its limited edition 12-yearold malt took place at an Italian restaurant in Bryanston. Diageo announced that just 350 bottles of this spirit would be made available to the South African market. 2016 also marks Lagavulin’s 200th anniversary and as part of the celebration to this huge milestone, the 12-year-old limited edition bottle is launched with a different style to those of previous years as it was aged in a refilled American oak cask,
giving it a creamy texture and a dry finish. Lagavulin is known for its long fermentation, distillation and maturation which ensures it develops a characteristically rich, peaty character.
Cheers to the water of life and 200 years of Lagavulin!
TURN TO PAGE 18 TO READ MORE ABOUT CALITZDORP AND ITS CHARMS.
Competition for top honours and bragging rights is always fierce among the Cape’s Port producers at the annual challenge. Top overall honours for 2016 went to Axe Hill Cape Vintage 2013 from Calitzdorp. The Klein Karoo town produced all but five winners from the 62 entries. Axe Hill’s Cape Vintage is made from Touriga Nacional, Tinta Barocca and Souzão – all traditional Portuguese grape varieties. Second spot overall was occupied by a non-vintage Cape Tawny from the KWV in Paarl. Close behind the Axe Hill in the Cape Vintage category was De Krans Cape Vintage Reserve 2013 while the Calitzdorp producer won a further two gold medals with the Reserve 2014 and Cape Vintage 2013. Calitzdorp Winery’s Cape Ruby took top honours in the Cape Ruby class while the KWV’s Classic Collection was second.
11 Scottish Cousin launched
The Four Cousins of Van Loveren wine renown has extended its family to include a spirited Scottish relative! Having already tasted great success with its unpretentious range of massively appealing wines, the Retief cousins of Robertson producer Van Loveren have added whisky to their portfolio – but not just one… three! Scottish Cousin is a unique marriage of malt and grain Scotch whiskies from independent, family-owned distillery Angus Dundee in Scotland. It’s a family concern with over 50 years experience in producing, blending, bottling and distributing top quality Scotch whiskies and other spirits. The Scottish Cousin portfolio includes a five, eight and 12 year One of the old blended whisky. The 5 Year real cousins, Old shows sweet sultana and Niel Retief. toffee on the nose followed by notes of soft dried fig, blackberry compote and clove spice on the palate. The 8 Year Old displays clover honey, sweet cinnamon, roasted chestnut and dark berry fruits on the nose
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which leads into a soft honey-nut palate with notes of toasted bagel, sugared almonds and demerara sugar. Topping off the range is the 12 Year Old with its rich nose of maple syrup, stone fruit and roasted coffee which leads to a smooth palate of crème caramel, creamy vanilla and mature, peppery oak tones. One of the real cousins, Niel Retief said: “I believe whisky lovers will be impressed by the smoothness and the drinkability of the Scottish Cousin whiskies. The Four Cousins brand is strong enough that people will be curious to want to experience our whiskies and we are confident that the quality will ensure that the Scottish Cousins whiskies will form part of their drink of choice.”
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SA WHISKIES WIN GOLD
James Sedgwick distillery main man, Andy Watts, celebrates his 25th year at the Wellington home of South African whisky this year – and is pleased as punch about ‘his babies’ Three Ships and Bain’s Cape Mountain whisky winning gold medals abroad. “Making whisky is not something that happens overnight. It takes immense planning and a lot of patience!” said Watts. “It’s incredibly rewarding for me to see just how far we have come since those first days of producing whisky in South Africa. “Over the past three decades we’ve established our own unique style of whisky-making, invested in modern technology and refined our selection of barrels for maturation. The days of people merely being curious about our whiskies has now turned into a serious desire to explore our range.” The winning spirits were Three Ships Premium Select 5 Year Old and Three Ships Bourbon Cask Finish which won gold at the 2016 International Spirits Challenge as did Bain’s Cape Mountain whisky, the single grain whisky made in the same distillery.
Bain’s was only launched in 2009 but has been enthusiastically received by both whisky cognoscenti and the drinking public alike. “The whisky has taken not only us but also the world by surprise! The interest and recognition from around the world has led us to launch Bain’s last year in the United States where one can now enjoy Bain’s in one of New York’s trendiest style bars. It’s overwhelming when one takes a moment to reflect on the whisky’s success.” Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery in Wellington near the foot of the Bain’s Kloof Pass, one of South Africa’s most impressive passes. The whisky pays tribute to Andrew Geddes Bain, the pioneer road builder who built Bain’s Kloof Pass in 1853 to connect Wellington to the interior.
To p Buy!
13 Colour me Cognac
Hennessy Cognac’s VSOP Privilège 2016 limited edition has been interpreted and given a unique identity by British artist Peter Saville who adopted the science of chromatography to do so. In true Hennessy style, something which has been honed and refined over the past 200 years of producing the French brandy, eaux-de-vie from the four best growing areas of Cognac are blended to create the typically harmonious, rich and smooth spirit. “This dynamic composition of elements is the interpretation of the real, scientific data within the V.S.O.P blend,” said Saville. “The Hennessy V.S.O.P Privilège Limited Edition shows what V.S.O.P would look like if we were able to stand inside the very structure of the cognac’s blend. What one immediately observes is that there is a very constructivist connotation to the V.S.O.P blend: its material properties and its large presence
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both come into play.” Saville reconstructed the V.S.O.P blend’s complex topography within a virtual, graphic 3D environment, after discovering the colours which informed by the distillation process: the warmth of red and orange hues, the verdigris naturally associated with copper, and a Prussian “chemical bright” blue, as Saville called it, a colour that blends a feeling of richness with the edge of science.
LOOK OUT FOR UITKYK
Stellenbosch is renowned as Cabernet country – with some of the best examples of this hearty red wine grown there. And one of those Cabs with a good track record is Carlonet, from Uitkyk. Uitkyk Estate is one of those farms which quietly and gently proceeds with what it does best – and Cabernet is one of them. The 200+ year-old Estate has bottled a Cabernet since the 70s. In 1998, the powers that be decided to quietly do away with the name Carlonet – which was a made up name reflecting one of its historic owners, Baron von Carlowitz, and its use of the noble grape Cabernet. It was sold and marketed as Uitkyk Cabernet Sauvignon. That just didn’t fly with fans of Carlonet and by the mid-2000s, it was back to all its former label glory – because that’s what the public wanted! Consumer power in action. Estelle Lourens has made the wines since 2000 and says the latest release Uitkyk Carlonet 2012 is typically richly fruited but structured and “is a perfect partner for steaks, rich oxtail casseroles and pastas.” J u l / Au g 2 0 1 6
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A DV E RTO R I A L
Tonight, take a solitary moment to celebrate your uniqueness. Sit back and reflect on your personal path to success….
The Balvenie DoubleWood 12 Year Old A single malt that gets its distinctive characteristics of sweet sherry notes, layered with honey and vanilla, from being matured in two wood types. A
We live in a busy world, leading busy lives; with dreams to realise and goals to achieve, friends to make and friends to keep. We’re connected to everyone and everything around us. As this excitement and achievement happens all around us and to us, we slowly start to feel a void, for something lost in the noise – a quiet moment to ourselves. So tonight, do something that feels real, that’s about you. Be yourself, by yourself. It’s not about what you need but what you deserve. It’s about putting the rush of the world aside – and there’s no better way than to create an everyday single malt moment.
smooth, mellow taste with beautifully combined flavours of nutty sweetness, cinnamon, spiciness and delicate hints of sherry for a long and warming finish.
The Balvenie Caribbean Cask 14 Year Old An exciting new expression, matured
Glenfiddich 12 Year Old
sweet heather honey and vanilla
in traditional oak
The world’s most-awarded single malt
fudge combined with rich, dark fruits –
whisky casks for
Scotch whisky is creamy with a long,
this silky smooth malt reveals satisfying
smooth and mellow finish. Golden in colour,
layers of sherry oak, marzipan, cinnamon
finished in casks that previously held
it is distinctively fresh and fruity with a hint of
and ginger.
Caribbean rum. The result is a rich and
pear that develops into butterscotch,
14 years and
creamy toffee on the nose with a taste
cream, malt and oaky flavours.
Glenfiddich
Glenfiddich 14 Year Old Rich Oak
Every batch of this
A single malt Scotch whisky with an
expression is
original finish; 14 years in fine, virgin
individually
The Balvenie DoubleWood
American and Spanish oak casks
numbered and
17 Year Old
combined with precision timing and
watched over
The DoubleWood 17 Year Old is an elder
handling to bring a rich and sweet vanilla
carefully. It’s the
sibling full of spicy character. But it is
taste with an exquisite silky texture.
result of 18 years
distinctly different, with deeper notes of
18 Year Old
that’s rounded with vanilla and sweet oak, developing a fruity character over time with a lingering softness.
of careful attention and many more of
vanilla, hints of green apple, creamy
Glenfiddich 15 Year Old
whisky-craft knowledge and experience.
toffee and striking richness and
This golden whisky with a red hue draws
A rich delivery of luxurious dried fruit,
complexity. Tastes of sherbet spice,
inspiration from the sherry bodegas of
candy peel and dates, it is a warming,
toasted almonds and cinnamon, layered
Spain and Portugal. A complex aroma of
rewarding and distinguished single malt.
with rich creamy toffee notes.
Not for Sale to Persons Under the Age of 18.
A DV E RTO R I A L
Tonight, enjoy the almost forgotten art
desert-sunset coloured single malt that
The Balvenie PortWood Aged
of writing a letter to someone special.
will get you lost among the subtle hints of
21 Years
Take the time to put paper to pen, and
lemon and lime dancing with deep notes
A marriage of rare Balvenie is transferred
enjoy the rewards…..
of honey. A bold taste, filled with purpose
to port casks. It leads us to a perfume of
as it touches your lips, with a rewarding,
fruity and ripe raisin notes, backed by a
Bruichladdich The Classic Laddie
accomplished finish of grilled peach and
nutty dryness. Refined with remarkable
Matured by the shores of Lochindaal in
white apricot. Working with the very finest
character it’s creamy and silky with fruit,
American oak casks, it’s as smooth as
American and French oak to explore that
honey and spice taking you gently to a
pebbles in a pool. Its sunlight colour hints
most esoteric relationship between spirit
long, nutty finish.
at a nose of freshly cut wild buttercups,
and wood, Black Art is master distiller, Jim
Tonight, put down your phone and pick
daisies and cherry blossoms, with a pop
McEwan’s personal voyage into the heart
up a book. Delve back into the literary
on the tongue and the fresh feel of an
of Bruichladdich.
exploits of your youth. You’ll find
Atlantic breeze.
Bruichladdich Octomore
something more than just a book…
Bruichladdich
A young, defiant single malt that makes
Glen Grant The
Port Charlotte
no excuses for its experimental nature. It’s
Major’s Reserve
An elegance of spirit
a whisky of pride and passion that brings
Named for James
accompanies this
a sense of sea spray on your face with
Grant himself, this
gently matured
black peppercorn and water mint. Old
soft, slightly dry single
single malt. Rich, with
flavours of toasted rye bread and walnuts
malt whisky has a
a depth of character
crash with fresh lime and poached apple
and the smouldering
for a finish of warmth and spirit.
creamy fruity taste with a nutty finish.
heat of peat fires, it’s like feeling in control
Experience a rich,
while riding the perfect storm. The nose
smooth and fruity single malt with a hint of
gives an anticipation that leads graciously
spice to it.
to waves of the smoothest, warmest, smokiest flood of flavours. A long-living
Glen Grant 10 Year Old
and heart-warming finish that touches the
Awarded the best 10-year-old expression
very soul.
in the world for three consecutive years, it’s a younger single malt that can stand
Bruichladdich Black Art 1990
for itself. Medium and dry on the nose, it
Made with mystery and curiosity for the
has an intense palate with a long, soft
sake of it, the composition of casks a
and nutty finish. Like its age, it is a gentle,
mystery to all bar its creator. It’s a
So whatever you do to create your quiet moment… there’s only one thing you still need to turn it into the occasion it should be. One more thing to let you take control and set that time aside… Tonight, drink a Single Malt.
elegant Speyside Single Malt with a hint of hazelnut.
Glen Grant 16 Year Old Matured for 16 years, an intense, smooth bouquet of rich orchard fruits from the Glen Grant gardens. It’s soft and fresh with an intensely fruity, long and lingering finish. A solid single malt that is both clean and crisp with a rich fruity feel.
Not for Sale to Persons Under the Age of 18.
South African Brandy Foundation director Christelle Reade-Jahn.
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Sneak preview of Spring
15 Grand brandy
Oude Molen XO came out tops in the Global Spirits Masters blind tasting competition held in the United Kingdom recently. In a display of dominance, a further nine local brandies were awarded silver medals. This performance “bodes extremely well” said South African Brandy Foundation director Christelle ReadeJahn. “Export potential is obviously important for local brands,” she said. Oude Molen distillery manager Andre Simonis said the achievement was significant. “It confirms we are on the right track when it comes to our processes of distilling, ageing and blending. Here recognition needs to be given to the people involved from beginning to end: production manager Eddy Beukes and the blending team of Andy Neil and Lara Patrick, headed by Kobus Gelderblom.” The Global Spirits Masters blind tasting competition was launched in 2008 by international spirits
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BUBBLY FOCUS
In a brave move, Graham Beck Wines announced that it is to focus its efforts solely on Méthode Cap Classique (MCC) sparkling wine. Putting its money where its proverbial mouth is, the company is investing R150 million over the next three years. CEO Chris du Toit said this was a “major vote of confidence from the Beck family”. “This change heralds the start of positioning the Graham Beck MCC range as the absolute high-end market leader in the MCC category in both the local and international market, focussing on the utmost quality,” he said. The investment will see an expansion of the facilities at Graham Beck’s Robertson winery. “We are elated about focusing solely on MCC,” says cellar master and winemaker Pieter Ferreira. “Listening
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magazine and website The Spirits Business and prides itself on the use of only independent judges. Entrants from across the globe are judged according to category, over the period of a year, with the best expressions singled out at an awards ceremony in London in December. The medal winners were: Richelieu 10 Year Old, Joseph Barry VS, Joseph Barry VSOP, Joseph Barry XO, Van Ryn’s 12 Year Old Distiller’s Reserve, Van Ryn’s 15 Year Old Fine Cask Reserve, Van Ryn’s 20 Year Old Collector’s Reserve, Oude Meester Souverein 18 Year Old and Klipdrift Gold (Silver).
Kobie Viljoen of Villion Wines
Locals joke about the small winemaking town and community in the Overberg being the Bot Riviera, rather than simply Bot River… But they are a friendly, yet chilled bunch of winemaking folk who like to have fun while doing what they do – and they have invited wine and food loving members of the public to join in their Spring celebration which takes place from 2 to 4 September. Home to eminent wine mavericks, Bot River features 11 wine farms – most of them family-owned and run – and during the Spring Weekend each of them will share something unique to their ‘farm cupboard’. It’s a chance for them to showcase olive oils, fresh produce, deli offerings, honest wines, farm fare, indigenous greenery and local talent. “Bot River’s chilled approach to life and playful camaraderie amongst its winemakers is infectious and makes one feel part of the community almost instantaneously. As if our genuine hospitality isn’t enough to perk you up, the scenic drive to our Botriviera – especially this time of year when it features rolling green pastures and bright yellow canola fields – guarantees to put the spring back into any jaded city dweller’s step,” said Kobie Viljoen of Villion Wines, the current Bot River Vineyards Chairperson. All farms will be open from 10 to 4pm on both days of the Spring to the market in our journey of Weekend and tickets are available constantly increasing our quality, from www.quicket.co.za. finesse and timeless appeal has A weekend pass costs R100 per This change heralds always been a priority. Our comadult which includes a wine glass; an the start of positioning mitment to being the best means informative booklet to be collected making strategic and investment the Graham Beck MCC at the tourism office opposite the decisions in our continued pursuit local hotel, and two days of bountiful range as the absolute for the perfect bubble.” The still discoveries. high-end market wines which formed part of the Visit www.botriverwines.com for more details leader. of additional events which are planned. Graham Beck Wines portfolio have been sold off to DGB and Rooiberg wineries.
WOODEN IT BE NICE TO A PAIR OF HANDMADE FINLAY & CO GLENMORANGIE SUNGLASSES AND A BOTTLE OF GLENMORANGIE MILSEAN VALUED AT R7 000. QUESTION: What is the name of Glenmorangie’s seventh expression in their Private Edition range?
Handcrafted by British eyewear manufacturers, Finlay & Co. from Glenmorangie whisky barrels, these sunglasses are truly unique. Having been in business since 1843, Finlay & Co’s craftsmanship is unparalleled – and is why stars like Rihanna and Cara Delavigne choose Finlay & Co. frames. Equally special and handcrafted is the Glenmorangie Milsean, the seventh expression in the award-winning Private Edition range of whiskies. Extra-matured in Portuguese red wine casks, the Milsean is described by Glenmorangie’s Director of Distilling and Whisky Creation, Dr Bill Lumsden, as “reminiscent of an old-fashioned sweet shop with its sweet and spicy bouquet, hints of sugar cane, ripe fruits and fudge”.
HOW TO ENTER: Email your answer to
cheers@cheersmag.co.za with the subject line “Cheers Glenmorangie Giveaway” containing your name, contact telephone number & ID number, physical address (not a P.O. Box please!), the TOPS at SPAR store at which you made ANY purchase and the till slip number.
SEE T&C’S ON PG 4
Go to www.facebook.com/CheersMag, SHARE the Cheers Facebook page and double your chance of winning!
T I N U S TA L K S | T I N U S VA N N I E K E R K
WINE CONSULTANT TINUS VAN NIEKERK HAS BEEN INSTRUMENTAL IN TWEAKING TOPS AT SPAR’S WINE OFFERING.
Price & quality
w Value and quality mean different things to different peope. One man’s ‘good quality’ wine at R50 a bottle could be R250 to someone else, depending on their perspectives.
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ithin the realm of wine enjoyment, price probably remains the most contentious subject. Opinions vary from elation where lower or “affordable” prices apply, to stunned responses at higher prices, with heated discussion and emotions riding in between. Traders and merchants are often criticised, producers are lambasted and restaurants are simply slaughtered. Linked to pricing is the reality that for most people the only quality criterion with their selection is whether it is acceptable or not; they treat wine as they would bread or baked beans. Their main purchasing criterion is that the wine should show acceptable quality at the lowest possible price. The irony is that this is seldom the case. The price might be “good”, but the enjoyment and reward is lacking, with the wine plain and one-dimensional. Some wines are indeed hopelessly overpriced and others underpriced, representing either little merit, or true “quality” value for money. So how is wine quality measured? Obviously recommendations count – from the wine’s back label, media critics, suggestions from sommeliers, tasting panel assessments or accolades from competitions
like Veritas or Michelangelo, and endorsements from producers themselves. These are all hedonistic views, and are largely subjective opinions, albeit sometimes rendered by experienced palates. Although determining wine quality has to do with an assessment of what’s in the glass, finding justification for any wine price the verification process must commence in the vineyards and proceed through the cellar to arrive at an initial litre price. Then there’s a costing of any wood treatment, the dry material expenses, such as bottle, capsule, cork or screw-top, labels, cartons, the duties and levies payable, as well as expenses for analyses and certification, pallets, storage and distribution. For sparkling wine there are additional costs included – like the de-gorging, the neck foil, and the muselet or wire cage fitting over the cork. If the above largely tangible costing criteria are calculated for a regular generic white wine in a normal glass bottle under screw-top closure, with no fancy carton and no exotic labels included, the price should arrive somewhere between R15-R18 per bottle. The wine grape varietal(s) and the resulting type and style of the wine will contribute to the original litre price. Factor in storage fees and transport cost – for instance from the Western or Northern Cape to Johannesburg or Durban – together with the trade margins and VAT, and the wine retails for R25 per bottle and less without any promotion involved. The question can indeed be posed whether that is a worthwhile wine insofar as quality is concerned. A truly good wine cannot be produced and crafted for R15 per bottle. The opposite is of course also true, if the same ordinary wine sells for an excessive price, something “is rotten in the state of Denmark” – à la Shakespeare.
Ordinary wine is just simple, straightforward and monotonous, while special wines will develop complexity, with the best evolving into masterpieces over time. These are wines of distinction and class, crafted from the soils to the bottle through infinite care, intellectual insight, understanding, knowledge, experience and expense – combining tangible and intangible criteria in choreographing the final product. Such wines cannot be “talked” good or expensive, or “cheap” by either wine drinker or trader. They deserve the attention, the accolades and the higher prices. And if it is R1 000 a bottle, so be it. In the end you pay for what you get.
THIS HOT, DRY, SOMEWHAT BARREN AREA IS IDEAL FOR PRODUCTION OF FORTIFIED WINE.
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CALITZDORP | WINE ROUTE
WARMTH
IN THE EARLY DAYS OF THE NEWLY DEMOCRATIC SOUTH AFRICA POST-1994, THE GOVERNMENT SIGNED A DEAL WITH THE EUROPEAN UNION, ACKNOWLEDGING THAT FROM 2012 NO FORTIFIED WINES IN THE COUNTRY WOULD BE LABELLED PORT OR SHERRY IN ORDER TO PROTECT PORTUGAL AND SPAIN’S GEOGRAPHICAL CLAIM TO THOSE NAMES. THIS WAS A BIT OF A SPANNER IN THE WORKS FOR CALITZDORP, A KLEIN KAROO DORPIE WHICH HAD, SINCE THE 1980S, STYLED ITSELF THE PORT CAPITAL OF SOUTH AFRICA.
a THIS PAGE: The soils and climate of the Klein Karoo make it ideal for cultivating Portuguese grape varieties. RIGHT: Boplaas winemaker Carel Nel.
nd with good reason too. This hot, dry, somewhat barren area is ideal for the production of this style of fortified wine. But its history as a Port producer began somewhat accidentally – if fortuitously. Boplaas winemaker Carel Nel tells the tale of his late father Danie who, three decades ago, ordered a shipment of shiraz vines. The vine cuttings duly arrived in Calitzdorp and were planted with great enthusiasm – only for the family to discover some years later when the vines had taken root in the rusty red soils that what was thought to be shiraz was actually something entirely different – tinta barroca in fact. J u l / Au g 2 0 1 6
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WINE ROUTE | CALITZDORP
RIGHT: Lined up on the tasting counter, ready for sampling, is a broad range of wines from the area.
Tinta barroca is a grape variety widely planted in Portugal’s Douro region – for the making of Port. As the saying goes, when God gives you lemons… make lemonade – or in the Nel family’s case since they had Portuguese grapes, they made a Portuguese style wine! Those early plantings have been joined by other traditional Port varieties, tinta roriz, touriga nacional, souzao and touriga francesa. Over the years this areas producers – because there are a handful of them – have established a reputation for making some of the country’s best Port-style wines. In spite of the EU deal, relations with Portuguese producers are quite close and Carel Nel has a good rapport with the Symington family, who have noted that Calitzdorp’s port-style fortifieds are “frighteningly good”. High praise indeed from a multi-generation Douro Port family. So what is Port? The real deal obviously comes exclusively from the Douro valley in northern Portugal and is generally recognised as a sweet red wine, usually served late in the meal. The British navy has for years had an after dinner tradition of ‘passing the Port’ – and only ever from the left! Brits also prefer drinking their Port accompanied by strongly flavoured blue-veined Stilton cheese. It’s made by picking the grapes richly ripe and then traditionally foot stomping them in open concrete vats in order to extract the juice. The juice undergoes fermentation to turn it into wine – but the winemaker stops the fermentation by
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adding brandy spirit in a process known as fortification. After that it is usually aged and matured in large, old oak barrels or vats. True Port comes in a range of styles – from sweet and fiery, spicy Ruby Port to the aged yet still richly fruited, notably nutty flavoured Tawny, and then the drier, spicier and altogether more serious Vintage or Late Bottled Vintage styles. Holding up its side of the bargain, South Africa ceased calling its version of fortified Port but instead identifies it on labels as Cape Ruby, Cape Tawny or Cape Vintage. (Not that either the European Union or Portugal seem overly concerned that the United States, for example, happily bottle and label their own fortified wines as Port … And little has been said of the multi-million Euro pay-out which never materialised but was supposed to provide compensation to the South African wine industry for conceding to this geographical naming convention for Port and Sherry!) Petty bureaucracy aside, if you’ve never driven to Calitzdorp, the town is well worth a visit. Author TV Bulpin writes in his book Discovering Southern Africa that Calitzdorp was granted in September 1821 to JJ and MC Calitz. “In those days this area was remote with no proper roads. Ox-wagons took five weeks to
Over the years this areas producers – because there are a handful of them – have established a reputation for making some of the country’s best Port-style wines.
journey to Cape Town and back.” Nearly 200 years later it’s a journey which takes a few hours by car. Head northeast out of Cape Town, via the Huguenot tunnel and then along the R62 through Robertson, Montagu, Ladismith and Barrydale. It’s a scenic drive that sees you approaching this town with its impressive Dutch Reformed church via the winding and twisty, sometimes perilous, Huisrivier Pass. The areas rugged sandstone outcrops are dotted with quartz intrusions and scrubby fynbos. The town developed around this site from the mid-1800s when far flung sheep farmers would gather periodically to celebrate nagmaal or communion as well as to trade and visit. The town’s central gathering spot is the imposingly-steepled sandstone church which was completed just after the turn of the 20th century and historians note that it’s typical of the ostrich boom era architecture. Ostrich farming still plays an important role in these parts although it’s the meat that is more lucrative than the feathers once were. It’s one of those places which artists have discovered of late and now inhabit, adding their uniquely bohemian, creative edge to the town. And bed & breakfast establishments, guest houses and self-catering cottages abound too,
CALITZDORP | WINE ROUTE
THE REAL PORT COMES EXCLUSIVELY FROM THE DOURO VALLEY IN NORTHERN PORTUGAL AND IS GENERALLY RECOGNISED AS A SWEET RED WINE, USUALLY SERVED LATE IN THE MEAL.
ABOVE: Richly sweet fortified wines are best served in small glasses. LEFT: The imposing cupola and clocktower of the sandstone Dutch Reformed Church can be seen for miles. RIGHT: Traditional Port varieties are increasingly being used in still, or non-fortified, wines.
benefiting from South Africans’ innate love of travel and exploring, getting away from cities to enjoy mountain bike trails or the beauty of unspoiled nature. But the wine is what kickstarted visitor interest in this area. Calitzdorp forms part of the succulent Karoo, which should tell you something about how dry the area is. Average rainfall is a scant 120 to 140mm per year! Viticulture is made possible because of the Gamka River which flows through the town, eventually joining up with the Olifantsrivier about 20km from the town – near where the hot water springs are located. Gamka is apparently from the Khoi language and means the lion’s roar – which the river periodically does when it comes down in flood.
So what are the wineries and cellars to look out for on a visit? Calitzdorp Cellars, Boplaas Family Vineyards and De Krans are the town’s Big Three and have fully staffed tasting rooms. Boutique producers Du’SwaRoo and TTT (which stands for Things Take Time…) receive visitors by appointment so it’s necessary to either call ahead or make a date via email. On the fringes of the settlement is Axehill, an operation started by the late Cape Wine Master and Port aficionado Tony Mossop which now belongs to Mike Neebe who has maintained its excellent reputation. Since it’s a one man
operation, it too is by appointment. A few kilometres out of town along the meandering but beautiful Groenfontein road is where Peter Bayly wines can be found. What was supposed to be a hobby during his retirement has become more than that for former hotelier Peter Bayly – but he admits to loving the interaction he has with people once they taste his wines. And while these lovely rich, fruity and spicy fortifieds are fantastic to enjoy during the cold winter months, don’t overlook the more standard fare which these producers offer. Wines like Sauvignon Blanc, Shiraz and Cabernet Sauvignon. Boets Nel of De Krans has a really tasty red blend, Tritonia, which is made from Portuguese grapes touriga nacional with tinta barroca and tempranillo, but in an unfortified style. Cousin Carel’s Boplaas Gamka is similar but uses a bit of touriga francesa and shiraz along with touriga nacional and tinta barroca. Similarly, Du’SwaRoo has utilised its Portuguese grapes for two dry red blends, the Shiloh and Scirocco. While the wine is obviously a main attraction, the area offers still more besides. There is a resort with hot springs nearby, some fantastic 4x4 trails, great mountain biking and hiking trails with huge tracts of land set aside for conservation. And all of this against a rugged landscape that stretches for miles, dotted throughout with rusty red rocky outcrops and acres of silence. Ideal for meditation and recharging your batteries. J u l / Au g 2 0 1 6
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S P I R I T | B R A N DY
MET
eish ja!
IT’S BEEN 11 YEARS SINCE THE KLIPDRIFT ADVERT FEATURING FRIENDLY FRIKKIE AND HIS ICONIC PARTING LINE, “MET YS, JA, MET YS!” BECAME AS POPULAR AS VODACOM’S “YEBO GOGO!” AND LEOPARD PRINT HOTPANTS. ACCORDING TO ADVERTISING STATS IT REMAINS ONE OF THE COUNTRY’S MOST POPULAR ADS OF ALL TIME. FIONA MCDONALD LOOKS AT THE CATEGORY WHICH GAVE RISE TO IT.
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t
hat brandy advert hit the nail on the head and touched people’s hearts. What made it so popular was that it encapsulated what it meant to be South African at that time. The scenario was of a young black couple on a dusty road in the middle of the Karoo, simply enjoying the vista. Cue Friendly Frikkie who misunderstood that they were en route to Touws Rivier and says “Ek tow julle graag!” It took a few viewings to get a proper grip on what was being said and how it was interpreted. And we laughed; at Frikkie’s quintessential
South Africanness, at the humour of the situation and at ourselves. The advert’s brilliance was in highlighting that what bound us together as individuals in the newly hatched, colour blind South Africa was caring and sharing, helpfulness, hospitality… and brandy! Brandy has a long association with South Africa’s history, having first been distilled on home soil just 20 years or so after the Dutch occupiers landed on the southern tip of Africa. From that rough, almost unpalatable distillation of ‘gebrande wyn’ in 1672, it grew in popularity until it was the most
B R A N DY | S P I R I T
IT GREW IN POPULARITY UNTIL IT WAS THE MOST POPULAR SPIRIT IN SOUTH AFRICA, OUTSELLING WHITE SPIRITS AND WHISKY COMBINED.
Klipdrift Brandy, youtube.com
What made it so popular was that it encapsulated what it meant to be South African at that time.
LEFT: A heart of gold – which comes from being distilled and carefully aged in oak casks for years and years.
popular spirit in South Africa, outselling white spirits and whisky – combined! – in the 1990s. A staggering 53.3 million litres of the stuff went down South African throats then! It’s subsequently slipped in popularity somewhat with whisky and other spirits seen as more sexy, appealing or aspirational to local drinkers. Nevertheless, on any given Saturday or Sunday (or Monday to Friday, for that matter!), many a bottle of Wellington VO, Viceroy, Richelieu or KWV is cheerfully poured into a glass, with or without ice and cola.
There are many lessons to be learnt in history – not just the dates of battles and which side won, but the context of the world and what was happening. And the history of South African brandy offers up some interesting back stories. Olof Bergh, for instance. Did you know that this brandy was named for a Swede? (Like the Olof name never gave any hint of that…) According to the book, Wines and Brandies of the Cape of Good Hope authored by Phyllis Hands and Dave Hughes, Berg arrived in 1676 after joining the Dutch East India Company (VOC). He was a pretty efficient administrator apparently and worked his way through the ranks. There was a bit of mid-career blip when he was caught with some booty liberated from a shipwreck… He served some time imprisoned on Robben Island and was sent off to Ceylon for a few years before he redeemed himself and returned to the Cape. At the time of his retirement in 1715 he was one of the wealthiest residents of the Cape. This enabled him to buy a 220 morgen (188 hectare) chunk of what was then the largest and most successful wine farm around – Groot Constantia. He farmed grapes and distilled brandy. He favoured the Spanish solera system of ageing his spirit. Solera are more common in the making of sherry and entails fractional blending. The angels get their share of brandy during the maturation process because of the evaporation of the spirit from the barrel. This means the slightly emptier casks
need to be topped up – which is then done with younger spirit. As the years go by more and more vintages become mixed until it’s a multi-vintage blend within a single barrel. This still happens nowadays although the spirit is distilled in the Breede Kloof, near Rawsonville and Worcester which is a good source of the grapes for this brandy, part of the Distell stable of brands. Once distilled in copper pot stills, the brandy is aged for three years before it goes into the solera where it spends a further three years, continually being blended with fresh three-year-old brandy from successive vintages. Dr William Charles Winshaw was an American doctor who believed in the health-giving properties of alcohol. He came to South Africa and established himself as a winemaker before later forming Stellenbosch Farmers’ Winery in 1935. He bought a distillery from Gideon Krige in the 1920s. Krige had been the first man to make Mellow-Wood brandy. A consummate marketer and promoter, Winshaw peddled Mellow-Wood brandy as being healthy – the bottle’s label advertised “Medical Reserve, a Home Comfort”. Its flat, flask shape had much to do with its popularity as it comfortably fitted into a deep trouser or coat pocket as well as miner’s lunch tin! Mellow-Wood, so Hands and Hughes’ book states “is the second oldest brandy still available in South Africa”. J u l / Au g 2 0 1 6
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S P I R I T | B R A N DY
MELLOW-WOOD’S FLAT, FLASK SHAPE HAD MUCH TO DO WITH ITS POPULARITY AS IT COMFORTABLY FITTED INTO A DEEP TROUSER OR COAT POCKET AS WELL AS MINER’S LUNCH TIN!
One of South Africa’s most beloved brandy brands is affectionately known as Klippies! The story behind this brand, so well-known for its clock on the label which depicts – so the marketing blurb on their website states “at 8.02pm, the time the first drop flowed from the stills” – is interwoven with that of Jacobus Petrus Marais. After his father took sick, Kosie Marais had to leave university while barely out of his teens. He took over the family farm, named Klipdrift because it was the safest point to ford or cross the Breede River near Robertson. He built one of the first wine cellars in the Robertson area and eventually formed the Southern Liquor Company. The first distillation of Klipdrift brandy took place in 1938 – and has been going strong since then. Marais was not just a farmer, winemaker and distiller but a keen amateur archaeologist, an engineer and tinkerer of note – as well as being a decorated soldier having served in World War II with the rank of Major. Not only did he enjoy digging around for stone age tools on his farm, such as handaxes and the like, he also developed more efficient methods of production. Klipdrift brandy used to be hand bottled straight from the blending vat, one bottle at a time. Marais put his mind to it and engineered – and
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patented – his own bit of equipment which allowed six bottles to be filled simultaneously! If Major Marais were to visit Robertson today, he would scarcely recognise just how big his brandy has become with its own tasting room and fantastic brandy experience. It’s one of the town’s most popular visitor attractions. Distillers Corporation focussed on spirits, especially brandy spirit, prior to its merger with Stellenbosch Farmers’ Winery in 2000. Oude Meester was one of its first, hitting the market in 1946 – and establishing its reputation for quality when it was adjudged the World’s Best Brandy at the Half Century Wine Exhibition in London in 1950. One of the reasons put forward for this achievement was that it had come from the first six-column still to be erected outside of France. And the name and logo? Well, that’s a nod to the great Dutch artists of the 17th Century, the Old Masters – Oude Meester. And in an interesting aside,
LEFT: Thomas Jefferson’s profile is captured on the Oude Meester label – and he also features on the American 100 dollar bill!
Within one year Richelieu was the biggest selling brandy in the country.
in township slang, anyone wanting a shot of this brandy in a tavern would order a De Klerkie… because the label resembled the profile of former President FW De Klerk! In 1918 the KWV (Koöperatiewe Wynmakers Vereniging) started out as a co-operative organisation for wine farmers and from the 1920s was granted greater powers over the making of wine and spirits, sale thereof and even growing of grapes. The first KWV brandy was made in 1926. With the onset of World War II exports declined and local brandy consumption took off. Because of its scale and importance as a brandy producer, it played a major role in the establishment of the Brandy Foundation in 1984, an organisation aimed solely at the promotion and appreciation of the distilled spirit. Its range of brandies extends from the 3 and 5 year old expressions to the 10, 12, 15 and 20 year olds as well as the Diamond Jubilee Brandy, released in 2006 to mark the KWV’s 60th anniversary of brandy distillation. It was a blend of 10, 12, 15 and 23 year old brandies. One of the more interesting tales involves that of Richelieu, also a former Distillers Corporation product, now part of Distell. Stellenbosch resident Thea Pieterse recalls her father, Mike telling the story behind the establishment of this product. “I do know my father stepped out at the Richelieu metro station on Rue de Richelieu in Paris while on a business trip – and that was the first part of how it came to be South Africa’s favourite brandy,” she said. With a few days to kill, Pieterse headed for the Cognac region – and talked his way into meeting the men behind the Richelieu Cognac brand… without an appointment! “They said they weren’t interested – and off he went, back to Paris. But halfway there, on this eighthour train journey, in Poitiers, he had this idea of blending the French brandy with South Africa brandy.
B R A N DY | S P I R I T
So he turned around and went back.” He was obviously successful, because he returned to SA having committed to a deal with the French – and yet his boss Dr Anton Rupert, had not a clue about any of it! “He presented his idea to Dr Rupert, he’d worked out the branding, got approval for the use of the name Richelieu, arranged for the importation of the Cognac – and even had the typically French accordion music sorted and these dinky toy trucks that he wanted to use for the marketing! Dr Rupert said yes on the spot.” A year later, around 1964, Commissioner Street in Johannesburg was shut down for the launch of this new brandy “in the age old French tradition”. Leading the parade were vans, specially converted to resemble
Wellington was designed as product to take on the French... and beat them!
brandy barrels, all branded of course, just like the dinky toy models! “Within one year Richelieu was the biggest selling brandy in the country.” Viceroy is a product made at the Van Ryn distillery, established by Jan van Ryn in 1845. Its “big brother” aged pot still brandies are some of the country’s best, boasting medals of all colours from competitions all over the world. So this 5 year old blended brandy comes from good stock and has an enviable pedigree. It’s meant to be smooth and mature, great for friends and fun times. Natal was once known as the Last Outpost of the Colonial Empire because of its status as a former
Colony. So it’s not surprising that Durban-based E. Snell & Co decided to go for a British reference when they launched their first brandy on the market in 1980. While Cardinal Richelieu played a major role in making France the greatest power in Europe in the 17th century, the Duke of Wellington defeated one of France’s greatest men, Emperor Napoleon, at the battle of Waterloo in 1815. As recently as 2002, he still made the list in the BBCs poll of the 100 Greatest Britons. Distilled in 1 000-litre pot stills, and making it to market as a blend of three and five year old brandies, Wellington then, was designed as product to take on the French… and beat them! All one can say to that is: “Eish!”
THE ANGELS GET THEIR SHARE OF BRANDY DURING THE MATURATION PROCESS BECAUSE OF THE EVAPORATION OF THE SPIRIT FROM THE BARREL.
J u l / Au g 2 0 1 6
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Brandy tasting notes Klipdrift Something that is perhaps overlooked because of its popularity is just how well-balanced this brandy is. It’s clean with abundant – pure – fruitiness (both peach and apricot) and a rich nutty flavour. Even when your favourite mixer is added, be it ginger ale, appletiser or straight, sweet cola, it makes its presence known.
To p Buy!
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KWV 5 Year O ld Interesting what a bit more time in oak can do! The 5 year old offers up the same sort of ripe fruits that its younger sibling does (apple and pear) but the flavours are deeper, more mature and slightly richer. Touch of raisin and even a bit of prune. As would be expected from 24 months more maturation, the creamy oak and toast flavours are more prominent.
KWV 3 Year O ld As one would expect from a young brandy, this is fresh and lively with the oak maturation influence not being very prominent. Expect to find pear, peach and even fresh golden delicious apple. There’s a subtle note of vanilla spice. Vibrant and perky so it mixes well.
AVAILABLE AT YOUR
B R A N DY | S P I R I T
O lof Bergh
Mellow-wood
Mellow by name, mellow by nature – and texture. Smooth as the proverbial piece of silk! That lovely gentle, satiny texture is accompanied by richly warm tones of nuts, dried fruit and even a bit of spice. Absolutely no harsh, spirit bite here.
Amber hued with fire at its heart – but that’s what comes from being distilled in traditional fashion. Full-flavoured with typical dried stonefruit aromas and flavours – peach and apricot. Long, dry finish.
Can stand up to a range of mixers without losing its poise or flavour.
Oude Meester VSOB Thomas Jefferson, the model for the label image, was a smooth operator – and so is this brandy. Oak is apparent in the caramel, cedar and spicy nutmeg aromas and flavours, even a touch of tobacco leaf – but then the apricot, peach and even a light cocoa note can be found. Works just as well on its own as with a mixer.
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S P I R I T | B R A N DY
Viceroy Richelieu The days of this brandy containing a portion of Cognac are long gone: it’s proudly South African from start to satisfying finish! Mellow, rich, prune and plum fruitiness with ground almond nuttiness and a spicy highlight. Long and elegant with a clean, focussed finish.
To p Buy!
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This brandy has an impressive pedigree, coming from the Van Ryn distillery in Stellenbosch which regularly produces world beating 10 and 20 Year Old potstill brandies. This is a blended example of 5 Year Old spirit. Smooth, silky, plush and round with typical dried peach, apricot, raisin and roasted nuts and oak flavour.
Wellington Both three and five-yearold matured brandies are blended into this product. Deeply aromatic with hints of dried apricot and nuts – which can then be found in the mouth too. Rich, warm, smooth and rewarding, it can stand up to a range of mixers without losing its poise or flavour.
To p Buy!
B E E R | A RT I SA N A L B R E W I N G
IN THE BUSINESS OF BEER, THE TERM CRAFT CAN MAKE OR BREAK YOUR BREW. CLIFFORD ROBERTS WEIGHS IN ON THE DEBATE.
WHAT DEFINES A
craft?
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A RT I SA N A L B R E W I N G | B E E R
i
n March, the Cape Brewing Company (CBC) rocked the boat. New packaging for its Pale Ale was reason for celebration because in addition to adding diversity to both its product range and the industry, now this exceptional beer would be easier to chill and ultimately cheaper for the consumer. But, the fact it was made and canned in Sweden raised a few eyebrows. Of course, this wasn’t an attack on CBC, a leading light among South Africa’s micro-breweries and renowned for the generosity of brewmaster Wolfgang Koedel. It was simply fresh impetus to a debate that’s been coming for some time with the central question: what is “craft” beer? Its origins began less than a decade ago, when South Africans fell in love with a different kind of beer. It didn’t look or taste like anything in your local TOPS at SPAR. It was also almost double the price… Soon, there were so many different labels and brewers this brewing wave required categorisation and ‘craft’ was born. The new word may have been an easy adoption from some other place in the world; or, it was quite feasibly a cynical commentary by new revolutionaries on SA’s perceived beer status quo. It stuck. While artisanal and craft became the new aspirations for
While artisanal and craft became the new aspirations for food and handiwork, “craft beer” was the new black.
BELOW: The raw materials of malted barley, hops and water are universal. It’s how individual brewers utilise them that sets craft brews apart.
food and handiwork, “craft beer” was the new black. By default, any beer regarded as non-mainstream in South Africa is tagged as “craft”. Now, if you walk into a bar and order a craft beer, the bartender knows what you’re asking. Same at your local liquor retailer. Even veterans of the business like Banana Jam Café in Cape Town embrace the term, advertising “the best craft beer selection in the country”. Still, there are many people who think a change is necessary. “I don’t like the term [craft] much,” says Zebonkey brewer Jan Schmidtborn. “I consider myself rather a passionate brewer, bottling beers with character and going off the beaten track.” Others say the word fails to differentiate between operations that are serious about beer and the rest, like unlicensed homebrewers gaining legitimacy by selling dubious wares at festivals which are springing up like mushrooms after a thunderstorm.
But here’s the rub. Definition is important because it has financial implications, and in the world of the cash-strapped micro-brewer, that’s quite something. Lawmakers and the taxman use definitions to regulate the industry; and, as all good marketers know, image can make or break your brand. As it stands, craft has a very loose – very wide – definition. A view among brewers is that there’s been sufficient differentiation to allow the industry to be redefined, and for steps to be taken to encourage excellence without cramping creativity. Like it or not, where the law is concerned, brewers are categorised in the National Liquor Regulations of 2004 for the purpose of licensing, by volume. “Small scale manufacturing” is anything up to 100 million litres per year. While this might
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R OA DT R I P P I N G | H E M E L- E N - A A R D E VA L L E Y
LEFT: Cleanliness is next to godliness, the saying goes – and when working with a food product, hygiene and safety are paramount. BELOW: Hundreds of bottles of beer – are not on the wall, but lovingly and carefully sealed with a crown cap.
seem lavish, it’s the actual definition of beer that often causes consternation, says Stellenboschbased liquor attorney Danie Cronje. “Some people want to ferment sugar and class it as an ale.” It’s a complex situation where drawing lines disrupts the peace, however uneasy. The Liquor Products Act, which governs these things through occasional amendments, is tricky to maintain and differentiates between beer, “contemporary beer” and “traditional African beer”. How does a definition of craft beer deal with ingredients, volume and situations where, for example, a micro brewer has its beer made by a macro producer under its same “craft” label? Does a term like “independent brewer” contribute to
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the definition of craft, and if so how? Do we just keep moving the goal posts to accommodate innovations like a fermented gluten-free beverage? Rest assured, it’s not just a South African issue. “Brewers and consumers in Germany struggle with this issue even more than we do,” says Schmidtborn of his homeland. “They’ve had small, family breweries making great individual beers for centuries. Suddenly new breweries with hip names and funky labels have popped up, calling their beer ‘craft”. Perhaps the answer lies with an organisation, like the KWV which was founded in 1918 to consolidate and strengthen South Africa’s wine industry. “It’s an absolute necessity,” says CBC ambassador and certified beer judge Scott Kelly. The unchecked proliferation of sub-standard beer risks pushing
H E M E L- E N - A A R D E VA L L E Y | R OA DT R I P P I N G
consumers away from the category, he argues. “[An umbrella organisation] would monitor new beers and breweries to ensure the consumer gets a peer-reviewed product.” Schmidtborn agrees: “Regulation is good when it helps transparency for the consumer and improves health and safety standards for the producer.” It’s not as if there haven’t been attempts. Craft Beer SA – “a community of nanobrewers, microbrewers and macrobrewers … to share advice and technical knowledge” – was established in 2013 and brewers were elected to the board. Its online forum however has only a handful of contributions, the last of which were posted in 2014. Setting this up isn’t easy. Small brewers have limited resources and many are suspicious of offers to help from larger players. Jan Schmidtborn puts it succinctly: “The reason there isn’t one yet? Well, most of my time for one, is spent sanitizing equipment.” “The definition of craft has always been a tricky one,” writes author Lucy Corne in a recent entry on her blog, Brewmistress. co.za. “For me, craft isn’t about size but has always been more about ethics, variety and passion.” “I hear all the time that CBC is too big to be craft,” says Scott Kelly. “Craft breweries in the United States make ours look like toys by comparison. I seriously have a hard time when people paint us with such a broad brush. All brewers – no matter how big or small – deal with the same ingredients and the processes that make certain ingredients into beer. “I have worked in the brewery with our brewmaster many a
Regulation is good when it helps transparency for the consumer and improves health and safety standards for the producer.
BELOW: The craft beer movement is educating the drinking public about various styles of beer, offering them tastings of flights of different brews.
THAT IS CRAFT; SOME PERSON OR A GROUP OF PEOPLE WHO ARE PASSIONATE ABOUT WHAT THEY DO.
Saturday and Sunday; we always have time to stop for questions and even to accommodate tours. We even sometimes let people taste beers directly from our tanks. That is craft; some person or a group of people who are passionate about what they do.” J u l / Au g 2 0 1 6
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A DV E RTO R I A L
SPAR Good Living
launches online
REGISTER ON OUR SITE WITH YOUR CONTACT DETAILS AND FAVOURITE SPAR STORE AND ENJOY YOUR
t
SHOPPING EXPERIENCE WITH SPAR GOOD LIVING ONLINE.
SPAR GOOD LIVING, THE GENERAL MERCHANDISE BRAND OF SPAR, HAS NOW LAUNCHED INTO THE ONLINE MARKET.
he website, www.goodlivingonline.co.za now offers our SPAR customers a wide selection of well-known branded household appliances from the likes of Samsung, LG and Smeg, to name but a few. Our customers can now order their appliances online and have it delivered to their front door. Convenience at your finger tips!
SAMSUNG 348 LITRE SILVER/ MIRROR FRIDGE
LG 8KG WASHING MACHINE (SILVER)
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OUR NEW ONLINE WEBSITE FEATURES THE FOLLOWING CATEGORIES TV’s and Digital Cooking (Ovens / Hobs / Stoves / Microwaves) Kitchenware (Food Processors / Blenders / Toasters / Kettles) Coffee (Coffee Machines) Refrigeration (Fridges / Freezers) Dishwashers Laundry (Washing Machines / Tumble Dryers) Vacuum Cleaners Seasonal (Heaters / Fans) We have a regular SPECIALS section which features products at fantastic discounted prices and we also showcase our NEW PRODUCTS on our Home Page which provide news on new and trending items.
Rest assured, no need to worry about warranties, guarantees or faults on your purchases as these are handled through our hotline (031) 582-4488 or you can drop us an email at enquiries@goodlivingonline.co.za So, just do it with a click…
SNAPPY CHEF RANGE SILVER 2.2 LITRE WHISTLING KETTLE
DEFY 24 LITRE CONVECTION AIR FRYER MICROWAVE
R E S TAU R A N T | K I T I M A
AN HISTORIC – AND REPORTEDLY HAUNTED – GABLED CAPE DUTCH MANOR HOUSE SEEMS AN UNUSUAL VENUE FOR AN ASIAN INSPIRED RESTAURANT BUT IT’S AN ODD FORMULA THAT WORKS, REPORTS FIONA MCDONALD.
n i t gly n u a H
GOOD
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K I T I M A | R E S TAU R A N T
THIS PAGE: If these walls could talk, they would speak of ancient days when traps, carriages, wagons, carts and horses once passed. As modern cars and trucks speed past on Hout Bay main road, Asian statues flank the Dutch gabled entrance to Kitima restaurant. TOP LEFT: Duck l’Orange, one of the restaurant’s signature dishes.
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R E S TAU R A N T | K I T I M A
RIGHT: Exotically warm hues and traditional artworks grace the walls of the Temple Room, perfectly in synch with the Cape Dutch surroundings. MIDDLE: National recognition for its Asian food has come in the form of an Eat Out Award. FAR RIGHT: Exotic cocktails, with flavours of rose water, mango and chilli are whipped up at the bar, a great place to meet friends.
s
tep across the threshold of the historic Kronendal manor house in Hout Bay, one of the few remaining authentically Dutch H-shaped structures dating back to the 1700s on the Cape peninsula, and you can’t help but notice the table set for two in the foyer, laid with abundant plates of food. That’s Elsa’s Table – and not only does it provide an incredibly appetising sneak preview of some of the items on the menu but it’s also a wonderfully respectful Thai blessing and appeasement to the spirit of a previous resident. Legend has it that the ghostly form of Elsa Cloete, daughter of
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Sir Abraham Josias Cloete who owned Kronendal manor house between 1835 and 1849, prowls the building ethereally after having her heart broken by the suicide of her soldier lover who hanged himself in an oak tree on the property after being denied her hand in marriage. Her mourning spirit has often been seen on moonlit nights – but since Kitima occupied Kronendal and began laying a table for two every night, the sightings have been less frequent! And there are very few restless spirits who depart after a meal or at the very least, a fantastic cocktail, at Kitima. “We felt taken care of the moment we walked in the door with warm and helpful greeting from the staff,” wrote a recent guest on Trip Advisor. “The barman
Legend has it that the ghostly form of Elsa Cloete, daughter of Sir Abraham Josias Cloete who owned Kronendal manor house between 1 835 and 1 849, prowls the building ethereally after having her heart broken.
was excellent and made wonderful bespoke cocktails that avoided the common problem of being too sweet. We were there for a birthday and the staff did everything to make the event go smoothly – nothing was too much trouble. Despite our large party the service was excellent and everyone loved their food. The surroundings were really opulent and beautiful. The whole experience felt like a treat. Thank you Kitima – we will definitely be back!”
IT’S ONE OF THOSE RESTAURANTS THAT GUESTS RETURN TO TIME AFTER TIME – AND YET NEVER GET BORED.
Globally, Trip Advisor has become a “go to” source of peer reviewed places to stay, visit and eat. Even the briefest Google search reveals that of the 610 reviews posted about Hout Bay’s Kitima, 325 were excellent and a further 111 were very good. With those sorts of numbers and more than one award from Eat Out as the best Asian restaurant in South Africa, it’s easy to see why bookings are a must – especially for the Sunday buffet. The restaurant takes its name from its founder, Kitima Sukonpongpao who relocated from Thailand to Cape Town in 2002 and opened the eponymous establishment in 2007. Although a broad strokes description of its cuisine would be essentially Thai, with all the subtlety, delicacy,
freshness and balance of sweet, sour, salty and bitter that entails, patrons can also find sushi, dim sum, pot stickers and even Indonesian Nasi and Bami Goreng and Singapore noodles. Standards are uncompromising with authentic Thai chefs manning the woks in the kitchen. Even the Pekin ducks are imported because the local ones are not up to snuff. It’s one of those restaurants that guests return to time after time – and yet never get bored with the offering. Food is not the only thing that appeals: their wine list differs from most cookie-cutter wine lists in that it has been carefully selected to offer a huge variety of styles, all of which complement the food. J u l / Au g 2 0 1 6
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R E S TAU R A N T | K I T I M A
RIGHT: The styling of the comfortable bar area is dramatic with its fusion of East and West, opulence and pared down simplicity. And the drinks display the same visual impact – and pack a flavour punch too. As does the Asian Duck Salad, below.
It’s obvious that a lot of thought has gone into it – and that is just one element of Kitima’s success. Cocktails are another. Quoting from their menu: “We believe in using only the finest and authentic ingredients, combined with creative new ideas and old school sophistication to bring you the perfect cocktail – unique and inspiring, sexy and seductive with an exotic touch of Thai.” While shooting in Cape Town Halle Berry apparently fell in love with the Strawberry Rose Martini, a blend of basil and clove-infused vodka, with rose syrup, fresh strawberry and freshly squeezed lemon juice. Then there are other guests addicted to the chilli sting of the Mango Kiss – a vodka-based cocktail which blends mango puree with chilli sugar syrup and coriander, complete with a chilli garnishing the rim. Like Thai food, it’s perfectly balanced yet refreshing and utterly moreish! It’s intriguing that the exotic Asian-inspired décor sits so comfortably in its Cape Dutch
The rich silks, brocades and wooden carvings are not out of place
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setting. The rich silks, brocades and wooden carvings are not out of place because of the generosity of ceiling height and the abundance of broad, wooden planks and beams overhead. It’s a place which really works – the food, the service, the drinks, the setting … and even the ghost seems benevolent. But wouldn’t you be if they laid a table for you every night?
ASIAN STYLE DUCK SALAD Serves 4
INGREDIENTS ✱ 4 duck breasts ✱ 250ml soy sauce ✱ 2.5cm (1in) piece root ginger, peeled and sliced ✱ 2 star anise ✱ 1Tbsp hoisin sauce FOR THE SALAD ✱ ½ home-grown lettuce, shredded ✱ 1 small sweet red onion, peeled and sliced ✱ 4 spring onions, trimmed and sliced
FOR THE DRESSING ✱ 2Tbsp hoisin sauce ✱ 1Tbsp soy sauce ✱ 2Tbsp boiling water METHOD 1 Place the duck breast, soy sauce, ginger and star anise in a sauté pan. Add cold water to come just under the surface of the duck. Bring to the boil, reduce the heat and cook the duck for an hour or until very tender. 2 Preheat the oven to 200˚C. Place the duck legs on a baking tray and brush with the hoisin sauce. Roast for 15 minutes until the skin is slightly crunchy and sticky. Remove from the oven. 3 When the duck is cool enough to handle, debone the meat and slice into cubes. 4 Mix together all the ingredients for the dressing. 5 Garnish with dried whole chilli and fresh coriander.
K I T I M A | R E S TAU R A N T
DELIGHTFULLY RETRO, THE PERFECTLY COOKED CRÊPES WITH ACCOMPANYING BOOZY ORANGE SAUCE ARE PRESENTED SEPARATELY, ALLOWING THE DINER TO JUDGE JUST HOW JUICY THEY WANT THEIR DESSERT.
KITIMA’S CRÊPES Serves 4
INGREDIENTS FOR THE CRÊPES ✱ 110g plain flour, sifted ✱ Pinch of salt ✱ 2 eggs ✱ 200ml milk mixed with 75ml water ✱ 50g butter ✱ 1 medium orange, grated zest only ✱ 1Tbsp castor sugar FOR THE SAUCE ✱ 150ml orange juice (from 3-4 medium oranges) ✱ 1 medium orange, grated zest only ✱ 1 small lemon, grated rind and juice ✱ 1Tbsp castor sugar ✱ 3Tbsp Grand Marnier, Cointreau or Brandy ✱ 50g unsalted butter
METHOD 1 Sift the flour and salt into a large mixing bowl. 2 Make a well in the centre of the flour and break the eggs into it. 3 Whisk the eggs, incorporating any bits of flour from around the edge of the bowl. 4 Gradually add small quantities of the milk and water mixture, still whisking – when all the liquid has been added – until the batter is smooth, with the consistency of thin cream. 5 Melt the butter in a pan. Spoon 2Tbsp of the butter into the batter and whisk it in. 6 Use the remaining butter to lubricate the pan. 7 Stir the orange zest and castor sugar into the batter. 8 In a really hot pan, use ½Tbsp of batter at a time in a 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into
Even the ghost seems benevolent... but wouldn’t you be if they laid a table for you every night?
the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. Flip the pancake over for a few seconds only. 9 Slide it out of the pan onto a plate and repeat until all the pancakes are made. 10 For the sauce, mix all the ingredients – with the exception of the butter – in a bowl. 11 Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. 12 Place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. 13 Serve on a warmed plate with vanilla pod ice-cream.
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T U I S NY W E R H E I D | E M I L E J O U B E RT
d
Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire. Check out his blog: www.winegoggle.co.za
is winter, en dis soptyd. Ja, die siel salwende warm voedingskrag is onontbeerlik. Maar vir my is sop een van die bevredigendste kosse om te berei – om te sien hoe bestanddele, ferm en individualisties, binne ’n paar uur op die stoof in ’n stomende pot vloeisame heilsaamheid verander. Magies en maklik.
DAAR IS AL HONDERDE BOEKE OOR HIERDIE VOEDSELSOORT GESKRYWE. SELFS JAMIE OLIVER HET ’N HELE BOEK AAN DIE ONDERWERP GEWY! ONDER VERSKEIE KULTURELE GROEPE WORD SOP, VERAL HOENDERSOP, ‘JOODSE PENISILLIEN’ GENOEM – WANT DIT TROOS, DIT VERWARM EN DIT DRA GESONDHEID BY.
1 Boontjiesop
8 tot 12 porsies , maar met water kan jy hom oordae laat rek: KRY VIR JOU 500g (1 pakkie) droë suikerboontjies 1 gerookte varkskenkel (eisbein) 250g (1 pakkie) gerookte varkspek, in klein stukkies gesny 6 skaap tjops (verkieslik nek) 3 aartappels, geskil en in kwarte gesny 1 groot ui, opgekap 1 blik heel tamaties, met sap 3 stingels seldery 3 naeltjies ½ teelepel origanum 2 lourier blare 1 teelepel suiker
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4 liter koue water 1 eetlepel asyn Sout na smaak 2 bakhande gekapte vars pietersielie 1 Week die bone oornag in koue water. Gooi die water af. Kook die bone in die vars water op ’n lae hitte tot sag vir so 30 minute. Moenie enige sout bygooi nie anders bly die bone aan die harderige kant. 2 Prut als saam vir minstens drie ure. As die vleis nog nie ná 3 ure van die varkskenkel afgeval het nie en die mense raak honger, haal die skenkel uit, sny die vleis weg van die been en plaas als terug in die pot. (Die skaap sal lankal losgekook wees.) 3 Proe gedurig terwyl die pot prut en voeg sout by, asook enigiets anders wat jou hart smag. Voor opskeptyd roer jy die asyn deur die sop en rond jy die gereg af met die vars pietersielie.
sop Dís nou die sop wat my kop van daardie beesboer se kussing gekry het. Ek is seker daardie toorsous wat Asterix-hulle krag gegee het was al die tyd boere-boontjiesop.
| T U I S NY W E R H E I D
3 Ertjiesop
2 Minestrone
Die Italianers kry hom voor hul eerste skeut moedersmelk in. Vir 8 tot 10 sop maaltye neem jy: KRY VIR JOU 6 tot 8 eetlepels olyfolie 2 eetlepels botter 2 groot uie, fyngekap 5 wortels, afgeskil en fyngekap 3 stingels seldery, fyngekap 3 middeslag aartappels, geskil en in blokkies gesny 3 koppies koolblare, in repies gesny 3 blokkies bief ekstrak 1 blik Italiaanse bone, verkieslik die wittes 1 blik heel tamaties 3 koppies droë pasta (kleinsoorte, soos penne en macaroni) 2 liter tot 2,5 liter water Sout en peper na smaak
1 Aangesien hierdie sop sy ontstaan in die fyn besnaarde wêreld van die Italianers het, word als nie sommer net in die pot gegooi en gekook nie. Hierdie tipe eenvoud word net nie geduld in ’n nasie wat Michelangelo en Ferrari opgelewer het nie. 2 Nee, jy verhit jou olie en botter in die pot. En dan voeg jy die volgende by: uie, wortel, seldery en kool. Hierdie groente word stadig sag gebraai in die pot, en dít gee die sop ’n intense, meer komplekse groente geur. Nadat als vir so 8 tot 10 minute gebraai het, nóú gooi jy die water en die ander bestanddele by en kook alle vale soorte hel daaruit totdat jou sop ná ander halfuur reg is. Die pasta is geneig om ván die water op te slurp. So hou dop en voeg nog water by as die sop te veel na ’n bredie begin lyk. 3 Bedien met gerasperde Parmesaanse kaas.
Karnivoor wat ek is, hierdie sop wys dat groen tóg lekker kan wees. Om 8 tot 10 siele te bevredig, het jy die volgende nodig: KRY VIR JOU 500 gram (1 pakkie) gesplete ertjies 6 tot 8 Duitse worse, soos Frankfurters 1 gerookte vark skenkel óf 4 gerookte vark tjops. 2 koppies preie, fyngekap 2 stingels seldery 2 blokkies bief ekstrak 2 liter tot 2,5 liter water Sout en peper na smaak 1 Deesdae se ertjies hoef nie geweek te word nie, tensy die pakkie anders sê. So gooi als in die water – behalwe die worse – en prut vir minstens drie ure. As die vleis nog nie van die been afgeval het nie, haal uit en sny op – soos kundig verduidelik in bogenoemde resep vir boontjiesop. 2 Sny worse, wat al bestanddeel is wat nie pot-toe gegaan het nie, in skywe en voeg by die sop. (Sommige siele trek die velle van die worse af, maar sissies hoort nie naby ’n ertjiesop te kom nie.) Prut vir nog so 20 minute, en skep op. 3 ’n Bietjie suurroom kan ook deur geroer word net voor bediening.
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B O O K G I V E AWAY | KO O K SA A M K A A P S
WEDDINGS, ENGAGEMENTS, FUNERALS… FOOD IS ALWAYS PART OF THE CELEBRATION. RIGHT: A delicious pumpkin soup that can be served with garlic bread rolls (p48).
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| B O O K G I V E AWAY
FLAVOUR CAPE TOWN IS KNOWN AS THE MOTHER CITY – AND THERE ARE TWO VERY SPECIAL MOTHERS AND GRANDMOTHERS WHO ARE SHARING THEIR FOOD HERITAGE WITH A BROADER AUDIENCE IN THEIR VERY FIRST BOOK, KOOK SAAM KAAPS.
o PUMPKIN SOUP Serves 6 1 large pumpkin, peeled and cut into cubes 3 potatoes, peeled and cut into cubes 1 large onion, chopped 1 L chicken stock 15 ml dried mixed herbs 15 ml dried parsley 125 ml cream Salt and pepper to taste 1 Mix the pumpkin, potato, onion and chicken stock in a saucepan. 2 Bring the mixture to a boil, reduce the heat and allow it to simmer for 30 minutes until the vegetables are tender. 3 Add the herbs and cream and stir through. 4 Flavour to taste with salt and pepper. 5 Serve with garlic bread rolls.
ur forebears might have come from a host of different countries but what they brought with them in terms of language, art, culture and food is what makes South Africa the cultural melting pot that it is. Food is an intrinsic part of our national heritage and identity. Weddings, engagements, funerals and christenings… food is always part of the celebration. And it’s always been that way. It’s something that two grandmothers from Bonteheuwel on the Cape Flats have decided to share with a wider audience. Koelsoem Kamalie and Flori Schrikker are somewhat bemused by their newfound ‘celebrity’ at a late stage of their lives. Never in their wildest dreams did they ever imagine co-authoring a book and having a regular radio slot on Afrikaans channel RSG. But that’s exactly what has happened – and the duo have become everyone’s favourite grannies in the process! Schrikker describes the recipes as simple, everyday food and said the hardest part was trying to figure out the measurements. Precision is not something they’re renowned for, both having learned to cook at an early age, having been stood on crates and learning from their mothers and grannies! “We were asked, ‘How much of this? How much of that?’ But I didn’t know…” she said in one interview. They’re proponents of pinches
and handfuls, tikseltjies and such… And it all happened by accident after Kamalie’s son phoned the radio station and said no-one was a better cook than his mom… and if they ever wanted to know anything about delicious food to speak to her. That translated into a regular slot on Amoré Bekker’s afternoon Tjailatyd show for Kamalie – who brought her friend in for a special recipe or two. These two 60-somethings have lived through the District Six forced removals, the births of children and grandchildren and seen the dawn of democracy in the 90’s – and through it all they kept cooking, staying true to the flavours and recipes that had been handed down by a previous generation of cooks: their mothers and grandmothers. Koesisters, frikkadels and bredies, as the ladies said in a presentation at the Stellenbosch Woordfees earlier this year: “Om ’n tafel vol kos kan ’n mens die politiek vergeet en saam bou aan ’n toekoms.” (Around a food laden table, people can forget politics and build a future together.) Kook Saam Kaaps is printed by LAPA publishers in conjunction with the ATKV and RSG and is currently only available in Afrikaans – but then, that’s part of the cultural legacy too.
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B O O K G I V E AWAY | KO O K SA A M K A A P S
“Om ’n tafel vol kos kan ’n mens die politiek vergeet en saam bou aan ’n toekoms.”
CREAMY BREAD ROLLS Serves 8 1 kg ready-made bread dough 1 x 40 g packet of Potato Bake (flavour of your choice) 375 ml milk 250 ml cream 1 garlic clove, finely chopped 250 g Cheddar cheese, grated
1 Preheat the oven to 180 °C and grease a baking tray. 2 Shape the rolls using the bread dough and set aside. 3 Mix the milk, cream and finely chopped garlic. 4 Mix the Potato Bake with the milk mixture and pour half of this into the prepared baking tray. 5 Arrange the rolls in the baking tray and pour the remaining milk mixture over it. 6 Sprinkle the cheese over the rolls and allow it to rest for at least 30 minutes so that the dough can rise. 7 Bake for approximately 45 minutes until golden brown and done.
STRING BEAN BREDIE Serves 8 30 ml vegetable oil 1 large onion, chopped 1 kg mutton stewing meat 1 kg string beans, cleaned and chopped 250 ml water 4 large potatoes, peeled and quartered 30 ml fish oil 1 Heat the oil in a heavybottomed saucepan and add the onion and meat. 2 Stew the onion and meat until it is tender before adding the chopped string beans. 3 Add the water and bring to a boil. 4 Add the potatoes and fish oil and allow the bredie to simmer until the potatoes are tender. 5 Serve with white rice.
RIGHT: Mouthwatering garlic bread rolls that is best served warm with soup.
A COPY OF THE KOOK SAAM KAAPS RECIPE BOOK See T&C’s on pg 4
To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline: 15th Aug 2016 Address: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. Double your chance of winning! Go to www.facebook. com/CheersMag and LIKE the Cheers Facebook page.
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FOOD IS AN INTRINSIC PART OF OUR NATIONAL HERITAGE AND IDENTITY. LEFT: String bean bredie, a wholesome dish for any cold winter night.
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R OA DT R I P P I N G | H E M E L- E N - A A R D E VA L L E Y
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T E R E SA U LYAT E | B LO G S P OT Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog – Cupcakesandcouscous.blogspot.com
REALITY OR ILLUSION?
IT SEEMS THAT FAMILIES SITTING DOWN TOGETHER TO EAT AND TALK OVER THE DINNER TABLE ALMOST ONLY HAPPENS IN MOVIES OR BOOKS.
BACON AND BROCCOLI MACARONI CHEESE
m
y mind frequently conjures up these romantic images of myself, dear hubby and the children gathering calmly at our dining room table and enjoying a peaceful meal whilst smiling and reminiscing over the day’s events. Especially with it being in the thick of winter, the perfect season for gathering the family indoors and around the table for a home cooked meal. But a picture is all it is! Reality is somewhat different… Not only must I prepare a meal that agrees with each diner’s specific tastes, but it’s best that it be delivered to the table at the perfect eating temperature and with the approved crockery
LEFT: Nothing beats a hearty family family favourite – macaroni cheese – and if you can sneak a vegetable into it, you’re a winner!
(“the pink plate, mum!”) and favourite condiments. And that’s only after I’ve successfully corralled everyone to the table! It’s amazing how much time is needed to herd little ones to the table after getting them to wash their hands. Once seated, there are the inevitable complaints about the lack of cheese on top of the meal (“but darling, those are carrot sticks” I say). We are lucky if everyone stays seated for the duration of the meal and nobody is injured by a piece of cutlery that has been launched across the table! Sound familiar? And after the meal it’s time to roll out the housekeeping trolley for the mammoth clean up operation… So for this issue I have included two recipes that I know my whole family enjoys, and I hope yours will too. I’ll continue to day dream of that perfect dinner, reminding myself that this is just a phase and when all else fails; come to the table armed with a good handful of grated cheese…
Serves 4 1 tsp butter ½ tsp crushed garlic 200g streaky bacon, cut into chunks 200g fresh or frozen broccoli florets pinch of salt 250g macaroni 2 large tomatoes thinly sliced ½ cup grated cheddar cheese FOR THE CHEESE SAUCE 2 Tbsp butter 3 Tbsp flour 2 ½ cups milk 1 ½ cups grated cheddar cheese
Winter is the perfect season for gathering the family indoors around the table for a home cooked meal.
1 Preheat your oven to 190°C. Start heating a large pot of water on the stove. 2 Melt the butter in a saucepan. Add the garlic and cook gently to soften. Add the bacon and fry until just cooked. Set aside. 3 Steam or boil the broccoli florets until tender but not mushy. Allow to cool for a few minutes before chopping up roughly. Set aside. 4 Once the pot of water is boiling add a pinch of salt and the macaroni. Cook until al dente, then drain. 5 Make the cheese sauce while the macaroni is cooking. Melt the butter in a small saucepan. Add the flour and whisk for a minute on the heat. Take the saucepan off the heat and gradually whisk in the milk. Return the pan to the stove and heat while whisking until the sauce has thickened slightly (it will still have a pouring consistency). Take the pan off the heat again, add the grated cheese and whisk until smooth. 6 Tip half of the macaroni into a large casserole. Add half of the bacon, broccoli and cheese sauce and toss gently to combine. Add the remaining macaroni, bacon, broccoli and cheese sauce and mix gently. 7 Arrange the tomato slices on top and sprinkle with grated cheddar cheese. Bake for 30 minutes until golden. J u l / Au g 2 0 1 6
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B LO G S P OT | T E R E SA U LYAT E
SELF-SAUCING CHOCOLATE AND COCONUT PUDDINGS
When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom!
Makes 6 1 cup flour 1 ½ tsp baking powder 200ml castor sugar pinch of salt 50ml cocoa ½ cup desiccated coconut 50g butter 1 large egg 180ml milk 1 tsp vanilla extract 100g dark chocolate, chopped into small chunks FOR THE SAUCE 1 cup treacle sugar 50ml cocoa powder 250ml boiling water
I’ ll continue to daydream of that perfect dinner, reminding myself that this is just a phase.
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1 Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray. 2 Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut. 3 Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate. 4 Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter.) 5 Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. 6 When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.
RIGHT: A heavenly melting-middle chocolate and coconut pudding, brilliant for a last minute sweet fix.
LEISURE | FISHING
The desire to hold up a specimen worthy of your efforts... becomes an all-encompassing obsession.
THIS PAGE: Brett Cartright cradles the proof of a Giant Trevalley that couldn’t resist the attraction of his salt water fly.
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FISHING | LEISURE
THERE ARE ALWAYS FISHY TALES OF “THE BIG ONE THAT GOT AWAY”. GARETH GEORGE SHARES HIS EXPERIENCE OF SIZE MATTERING AND TROPHY FISH.
Thirst for trophies y
ou can spend your whole life hunting a colossal fish. The desire to hold up a specimen worthy of your efforts, more often than not, becomes an all encompassing obsession. It never starts out that way. In fact, the build-up to the next fishing adventure is often spent reminiscing about the last laughs you enjoyed with the lads, anticipating a trip, free of pesky work interference. But then some self-righteous fisherman rubs your nose in it by emailing a snapshot of a fabled beast and you can’t help but flashback – painfully – to the time when all you had to show for your efforts were empty hands marked with line burn. The vow is made: the pursuit of mammoth fish will not consume this trip! The purpose is to enjoy the space and catch a few fish along the way. Or so you tell yourself… This keeps up throughout the festive opening night until you get
within casting distance of the water, whereupon the real possibility of finally landing something significant takes possession – again. It’s a terrible affliction and one that needs to be reined in. That one thought of a titanic fish soon leads to delusions which, depending on your disposition, lead to daydreams of magazine cover stories, IGFA nominations, and hordes of buxom debutants asking for private fishing lessons. The problem is amplified when you add more than a wee dram to this tale. Before you know, you’re vocalizing your ambitions and predicting the results like a backstreet bookie, effectively ruining what little chance you might have of gracefully triumphing. If you’re lucky, you stumble to bed, only to dream of the rapturous applause and adulation of your female fans while asleep.
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LEISURE | FISHING
A good beverage can be quite forgiving, especially if consumed by the skinful, as it focuses your attention the following morning on the basics… like getting in and out of the shower unscathed. And the hallmark of a true fishing buddy is their blessed amnesia about your ridiculous assertions the night before. As you hit the water, you’re back in that hippy zone. It’s not about what you catch, it’s all about the moment. But as soon as you chuck your line into the water your perspective is once again drastically altered. Because cruising below you, undoubtedly, are denizens that could at any moment fling their bodies at your fly. The anticipation of your rod being wrenched from your grasp has you clenching at the straws you’re clutching. But with each strip that remains unmolested your grip relaxes a little until you realise that the expectations you’re entertaining lead only to disappointment. So you resolve to stop this nonsense and settle for any fish. Then you start to wind the line through the water at a pace that has to induce a reaction from any self respecting predator. You will then strike and curse the sight of your lure on every retrieve. “I’ll just snag a quick junior to get the ball rolling,” you think. A loud splash, instantly followed by a “I’m in…” jerks you to attention, as your mate next to you tussles with his catch. “Nice fish,” you grudgingly acknowledge with a real smile. You offer to take a photo, scrutinizing his rig and then surreptitiously make adjustments to your own. Once again you haul the line through the water, knowing your fish is only a moment away. “And again!” the elated cry seems a little too smug and you’re torn between respect for your mate and an urge to insert his new fishing rod into a suitable orifice. It’s a beauty
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ABOVE LEFT: Easy to see why these trout are called Rainbows. Rhuan Human with a prize specimen. The stuff of dreams! ABOVE RIGHT: Craig Thomassen with a mammoth tigerfish.
so it’s not hard to happily high five him – and regain some perspective. His helpful hint of just letting it drift on the edge of the reed bed has you biting your tongue. Without a fish to your name it’s never easy to swallow advice, no matter how well intended. “Yes please!” Finally, the take you knew would come! And then a succinct curse reverberates across the water. Slack line hangs from your rod as the fish makes good its escape. One thing worse than obvious advice is when it’s dispensed in hindsight. “You shouldn’t have lifted your rod,” your ignorant ally proffers. The dictionary just doesn’t have enough words and your French flows with venom. “Here we go,” your fishing partner states a moment later. It’s tough to stop yourself from the instinctual shove overboard but you express some degree of what you’re feeling; “Jammy Bastard,” as yet another bankable fish goes into his net. Taking a seat on the bank, you accept the day’s cards dealt you, not even bothering to retrieve your line anymore. Sipping on a refreshing beverage you simmer down, reflect on the impressive fish that you’ve witnessed and take in your surrounds. Not much beats a setting sun over water. Your mate calls it a day and joins you in toasting the rare time spent fishing together. There are two things that will make you waste a good drink: the first when your team holds the World Cup aloft and the urge to pour it over your mate’s head succeeds; the second is when your rod practically
disappears into the water, the reel singing a tune setting your adrenal gland on fire! Grace under pressure is what we strive for, yet contentment is only possible if you walk away with unbroken limbs and some dignity intact. That eruption of water silences the mayhem for a split second before the screams kill any semblance of order. No fish can ever match the size, stamina and sheer power of one that you lose – just as nothing can equal the despair at having been outwitted again. What’s the point in considering what might have been? “That was a trophy bud!” What compels a man to commiserate with a hint of satisfaction in his tone? These moments are recounted in hilarious detail all day amongst the touring party, another anecdote to add to your life story. Later comes the blessed call to arms. “Cheers,” softens the blows and the night wears on. Eventually you come to terms with the irritation of history repeating itself and make the most of being the butt of the jokes that losing such a fish entails. Stories are after all there to entertain as much as they are to learn from. Perhaps that’s the only reason we go fishing in the first place!
Sight & Sound DEADPOOL Another costumed character from the Marvel Comics stable – and yes, it includes an appearance by Stan Lee! Pretty boy Ryan Reynolds plays the former Special Forces soldier turned mercenary who is hideously maimed after an experiment goes horribly wrong. He fights back, adopting the alter ego Deadpool in order to wreak his revenge. Don’t make the mistake of thinking this is a “serious” movie; the humour is dark, whacky and often unexpected – as is the language used. What’s his superpower? Rapid healing and amazing physicality of course. In spite of taking nearly 10 years to reach the screen due to all sorts of studio wrangles, the movie became the highest grossing R-rated film of all time. The special effects alone are worth watching this movie for!
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OUR EMOTIONS AND IMAGINATIONS ARE TICKLED, TENSIONED AND STIMULATED BY HUMOUR, DRAMA AND SCIENCE FICTION AVAILABLE IN THESE LATEST DVD RELEASES.
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SOLACE After living in isolation for two years after the death of his daughter, psychic doctor, John Clancy (played by Anthony Hopkins), is approached by Joe Merriweather, an FBI special agent played by Jeffrey Dean Morgan to search for serial killer Charles Ambrose (Colin Farrell). The problem is that Ambrose is also psychic, and far ahead of Clancy… In its review of this movie Variety magazine said there was a fine line between psychic and psychotic. Ambrose is always a step ahead, leaving creepy, taunting clues for his pursuers – like the one which reads 4:16. A bible verse perhaps? No – the time he’d predicted the police would arrive…
STAR WARS EPISODE VII THE FORCE AWAKENS Set 30 years after the events of Star Wars Episode VI: Return of the Jedi, Star Wars Episode VII: The Force Awakens picks up the story of a galaxy turned upside-down with the deposition of the evil Empire and the rise of the Rebel Alliance to take its place. With the cruel First Order rising to fill the void left by the Empire’s destruction and the Resistance dedicated to eradicating their influence, heroes Finn and Rey will need to stop the villainous Kylo Ren and the First Order from assuming total control of the galaxy, with the help of old heroes Han Solo and Leia Organa.
BOB DYLAN AND ERIC CLAPTON ARE GIANTS NOT JUST OF THEIR GENERATION BUT OF THE MUSIC WORLD IN GENERAL – WHILE BLAKE SHELTON DEFIES MUSICAL STEREOTYPING.
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BOB DYLAN FALLEN ANGELS Last year, Bob Dylan released a collection of Frank Sinatra covers on his album titled Shadows in the Night, drawing positive reviews from Rolling Stone magazine (“provocative and compelling” it stated) and the Guardian newspaper which gave it a perfect rating. A year later and Dylan is attempting to win over listeners once again with a new batch of Sinatra covers on Fallen Angels. As with the previous album, Dylan does country-tinged takes on more jazz standards by Sinatra including Fallen Angels opener “Young At Heart,” “Maybe You’ll Be There” and “Come Rain or Come Shine.” The results are just as charming, distinctly bearing Dylan’s most recognized characteristic: a nasally rasp that scratches each song, giving it a familiar warmth and personality. While his signature voice has also come to be associated with a style of mumbling, Dylan’s takes on Sinatra featuring some of his most pronounced and pleasurable singing. BLAKE SHELTON IF I’M HONEST Many television viewers know Shelton as a judge on The Voice – but he was a country music superstar with a handful of Grammys and No. 1 songs before that. So no surprise then that a new Shelton album hotly anticipated — especially his 12th studio album. If I’m Honest sheds some light on his divorce from fellow country star Miranda Lambert as well as his relationship with Gwen Stefani. Shelton considers if I’m Honest the best album of his career and is excited to share his music. The album leads off with “Straight Outta Cold Beer,” a high energy cut that serves as a party-to-forget entry point for the larger story If I’m Honest tells.
DV D S , C D S & B O O KS | E N T E RTA I N M E N T
ERIC CLAPTON I STILL DO Late May saw the 23rd album release from Eric Clapton titled I Still Do. The 12-track LP marks his first record with producer Glyn Johns since 1977’s classic Slowhand and the following year’s Backless. This is his first release since 2013’s Old Sock, a mostly covers album that made it to No. 7 in the States, and 2014’s The Breeze: An Appreciation of JJ Cale, which was credited to Eric Clapton & Friends. Like Old Sock, I Still Do contains a handful of originals penned by Clapton along with covers of songs by contemporaries and influences — in this case, artists like Bob Dylan (“I Dreamed I Saw St. Augustine”) and blues great Robert Johnson (“Stones in My Passway”).
DEAR AMY HELEN CALLAGHAN Margot Lewis is Dear Amy, the agony aunt for The Cambridge Examiner. Her advice column gets all kinds of letters – but none like the one she’s just received: Dear Amy, I don’t know where I am. I’ve been kidnapped and am being held prisoner by a strange man. I’m afraid he’ll kill me. Please help me soon, Bethan Avery Avery has been missing for nearly two decades. This is surely some cruel hoax. But, as more letters arrive, they contain information that was never made public. How is this happening? Answering this question will cost Margot everything... THE GIRLS EMMA CLINE Evie Boyd is desperate to be noticed. In the summer of 1969, empty days stretch out under the California sun. The smell of honeysuckle thickens the air and the sidewalks radiate heat. Until she sees them. The snatch of cold laughter. Hair, long and uncombed. Dirty dresses skimming the tops of thighs. Cheap rings like a second set of knuckles. The girls. And at the centre, Russell. Russell and the ranch, down a long dirt track and deep in the hills. Incense and clumsily strummed chords. Rumours of sex, frenzied gatherings, teen runaways. Was there a warning, a sign of things to come? Or is Evie already too enthralled by the girls to see that her life is about to be changed forever?
TUESDAY NIGHTS IN 1980 MOLLY PENTISS Raul is an Argentinian painter, fresh on New York’s buzzing downtown scene, who has just caught the eye of the city’s most infamous critic. James is the critic. His synaesthesia lets him interpret art as fireworks and symphonies – but he’s just been struck by writer’s block. And then there’s Lucy: newly escaped from small-town Idaho, young and beautiful, she will become first Raul’s lover and then James’s. This electrifying debut captures the raw energy and spontaneity of the 1980s downtown scene – it is a celebration of the power of art, a love letter to New York and an intimate portrait of the strangers who embody the city’s spirit.
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DISCLAIMER: All books featured here are supplied by Penguin.
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SOCIAL MEDIA
His idle musings on his love for whisky have opened up new avenues.
Spirited script
AN ABIDING INTEREST IN – AND PASSION FOR – SPIRITS, WHISKY IN PARTICULAR, IS But he’s had a rich vein of form WHAT PROMPTED PATRICK LECLEZIO TO ever since – and his idle musings on START WWW.WORDSONWHISKY.COM, his love for whisky have opened up A PERSONAL BLOG. new avenues. Leclezio’s writings can
i
t all started at a woman’s instigation… Patrick Leclezio is quite happy to give all the credit for his wordsonwhisky blog to his wife. “She was the one who suggested it to me about six years ago.” And just like any woman asking hubby to fix a leaking tap, it took a while to formulate the right plan of action… so it was a few weeks before he sat down at his computer keyboard.
often be found in Prestige magazine, for example, or that icon of manly style, GQ magazine. So who is Patrick Leclezio? “I’m a mountain-worshipping Capetonian (and proud of it), and can usually be found riding my scooter when I’m not working, blogging, or drinking whisky. I’ve also lived in Mauritius, where I was born, and thereafter in Durban, Johannesburg, Taichung (Taiwan), Rome (where my fearless scooter riding skills were forged on the white-hot fire of a road that they call the “Colombo”) and London. However,
w w w . w o r d s o n w h i s k y. c o m
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@whiskydotcoza
Cape Town aside, Edinburgh is probably my favourite city, and one which I’ve had the good fortune of visiting frequently. It too has a mountain of sorts, but more importantly it also has an endless retail selection of fine whiskies.” And quite appropriately, he lives with two very Scottish dogs under the rule of “a generally benevolent but unpredictable regime,” he said of his wife. “I’ve been active either in the liquor industry proper or on its peripheries for the past 17 years,” he said. “It’s an environment that struck a chord from the start. I’ve also found myself repeatedly dabbling in bits of writing here and there over the years. So I guess it’s the confluence of these two passions that fuelled my desire to blog.” But it’s not just whisky he writes about; he’s branched out into gin, brandy and more recently rum and also travel. And that’s got him thinking about possibly changing the blog’s name at some point. “Ironically, for a blog that’s primarily focused on whisky, it’s a post about South African brandy that has logged the most views over the years – probably because this is a less common topic in the global scheme of the blogosphere. And this is a trend for the blog as a whole: the more unusual subjects garner the most attention.” And the most fun he’s had with the blog? “Need I say more? It’s all the research I have to do…”
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BLENDED WHITE WINES, WHAT’S THE BUZZ? THE ‘MUST HAVES’ WHEN STOCKING A HOME BAR PIMPING YOUR BEER…
Congratulations to last issue’s winners
CAPE FUSION BOOK GIVEAWAY Jane Halvey, Port Elizabeth Gregory Young, Rivonia STELLENBRAU David Ford, Wellington J u l / Au g 2 0 1 6
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MALE GROOMING |
THE RYMAN AUDITORIUM IN NASHVILLE, TENNESSEE, IN THE UNITED STATES IS KNOWN AS THE MOTHER CHURCH OF COUNTRY MUSIC. BUT IN SEPTEMBER THERE WILL BE HUNDREDS OF WHISKERY MEN SHOWING OFF THEIR CHOPS (AND GOATEES, GARIBALDIS AND FU MANCHUS) IN THE 2016 WORLD BEARD AND MOUSTACHE CHAMPIONSHIP®.
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merica has taken to designer whiskers in a big way and caused a major upset at the 2015 event in Austria when they took first prize in six different categories in a “sport” or cultural pursuit dominated by Germans for years. These guys are the show ponies of facial hair: they grow, wax, twirl, curl and twist their whiskers into the most fantastic, loopy designs. “We have seen an explosion in the popularity of beards over the past 18 months to two years,” said Bob Lansdowne, proprietor of Cape Town’s Olde English Shaving Shoppe. Lansdowne is well qualified to comment on matters of facial fuzz since his family’s company began in the 1770’s making shaving equipment such as brushes and combs – and 240 years later is still doing so. “In Victorian times a gentleman’s toilette would have consisted of nothing more than a bucket of water
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Gee whiskers! and a facecloth. Nowadays men realise the importance of protecting their skin with moisturisers and sunscreens. There’s nothing girly about skin cancer… so take care of it!” What many people – male and female – don’t realise is how important proper care and maintenance of facial hair is. Hygiene is vital. Growing hair on your face is easy for men. It can also lead to itching because facial hair dries the skin out, potentially causing flaking which some guys even call beardruff… That’s why beard balm is important – to cleanse, soften
and moisturise. “Working a good balm into your beard after a morning shower is something which will take you three to four minutes, once a week. Not only will it cleanse your beard, it’ll moisturise the skin below and soften the bristles – which is something the women in our lives appreciate, especially if there is a nice scent to it.” It’s become the trendy thing to do, and you don’t even have to be a hipster to get behind the annual Mo-vember movement to grow a moustache and make your support for cancer campaigns obvious.
ABOVE: Ever had that feeling of wanting to wrench off your beard? Nowadays there’s a range of products available to help cope with beardruff and itching.
FAC I A L H A I R | M A L E G R O O M I N G
Shaving is something which is taken for granted – yet can be a deeply satisfying, even sybaritic, experience. “We have guys come for a hot shave, spending R250, and they walk out half an hour later feeling 10 years younger…” Whenever my grandfather came to visit, my brother and I would ask if we could watch him shave – because it was almost theatrical in its respect for tradition and routine. We’d perch on the edge of the bathtub in our pyjamas and watch Grandpa – in his vest – unpack his shaving gear, put shaving soap in a proper shaving mug and whisk up a rich, foamy lather with his treasured badger brush. Then came the fun part – we’d be lathered up too! For our “shave” Grandpa used the back of a plastic comb while for his it was a butterfly razor, with a fresh Minora blade. The expressions as he hummed along, swiping and stroking, stretching his eyebrows, cheeks and rather crépey neck kept us entranced. And 40 years later, this form of gentleman’s grooming routine is back in fashion. One question I put to Lansdowne was whether the old cutthroat razor provided a better shave than the more traditional butterfly razor.
It’s the sort of thing you see in cowboy movies… but a straight razor requires good technique and should be left in the hands of professionals.
“Firstly, cutthroats or straight razors were banned in barber shops a few decades ago because of the risk of HIV transmission associated with the odd cut and nick,” he said. Straight razors are expensive and it doesn’t make sense to use them once and dispose of them. “You can get some which use a disposable blade but it’s not the same as having a tempered steel blade.” Cutthroat fans swear by them – but Lansdowne is not among their number. “It’s requires a fair amount of skill to master – and it’s costly to maintain. It’s not just a case of buying the razor and scraping shaving lather off your face. It has to be honed to perfection – and that requires the correct whetstone, mastering the technique of honing the blade and then ensuring that you have a strop and correctly stopping it too.” And all that is before you attempt to remove a single overnight growth of whiskers… (If anyone is interested, there’s a fantastic blog and video tutorial on www.theartofmanliness.com – along with a memorable quote: “putting razor-sharp stainless steel
A shaving brush made from badger bristle is a thing of beauty and, if well maintained, will last 40 years or more.
next to your throat every morning reminds you that you’re alive!”) So back to beards and shaving: A good brush can last longer than a lifetime. A shaving brush made from badger bristle is a thing of beauty and, if well maintained, will last 40 years or more. “Our shaving soaps which we sell to clients all over the world will leave you with change from R500 – but they last for three to threeand-a-half years,” Lansdowne says, stating that it’s money well spent. “Using a brush should be non-negotiable,” he recommends. “It’s important to use circular motions to get underneath the hair and to coat it well with lather. This softens and lifts the hair, allowing the blade to trim it closely.” Other tips from the shave meister? Prepare for your shave by wetting a facecloth or small towel in hot water and wringing it out before placing the warm, damp cloth on your face. This will soften and moisten the hairs before they are lathered up with shaving soap. Aftershave products help soothe the skin – and spend the extra money on a proper product. “We’ve made ours for a long time so we know what works. We use tea tree oil because of its hygienic properties but it does tend to dry the skin out, so we balance that with peppermint oil which then moisturises the skin again.” Rather go for a butterfly-type razor in which you replace an individual blade. “It gives you a better shave than many of the multi-bladed modern razors – and it’ll ultimately be cheaper. A Minora blade costs R1 – and has four edges to be utilised. It’ll last a week or two comfortably.” And be careful how you replace the blade, Lansdowne urged. Use the sides of the blade, not the cutting surface when picking it up… Sources: http://www.artofmanliness. com/2009/10/06/how-to-straight-razorshave/; www.mantality.co.za; www.digitalbarber.co.za J u l / Au g 2 0 1 6
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H E A LT H | S L E E P
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016 marks the 400th year since William Shakespeare, one of the greatest writers of all time, died. Our language would be infinitely poorer were it not for his contribution. Shakespeare created words which are in everyday usage – words such as amazement, birthplace, circumstantial, discontent, equivocal, fashionable, gloomy, jaded, laughable, luggage, monumental, noiseless, obscene, pedant, premeditated, remorseless, scuffle, swagger, tranquil, unreal, vary and zany. “To be, or not to be: that is the question,” asked the tortured Hamlet in his famous soliloquy that ends with him saying: “To die, to sleep; To sleep: perchance to dream: ay, there’s the rub.” Sleep is something we take for granted as part of the natural order of things – until it’s jarred or disrupted. Either by travel, noise, anxiety or nightmares. Anyone who has crossed a few time zones while travelling between continents can attest to the awfulness of the resultant jetlag; that bone-deep grinding weariness and fatigue
eet SwDREAMS
SIESTA, NAP, DOZE, SNOOZE, SHUTEYE, CATNAP, FORTY WINKS... EVOCATIVE WORDS DESCRIBING WHAT HAPPENS WHEN YOU LIE DOWN AND SHUT YOUR EYES. BUT DID YOU KNOW THAT THIS STATE OF DORMANCY WAS SO IMPORTANT FOR YOUR BODY TO FUNCTION EFFICIENTLY? FIONA MCDONALD REPORTS.
Loss of sleep impairs your higher levels of reasoning, problem-solving and attention to detail.
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where you feel that your brain is mush, wrapped in cotton wool and you just can’t function as effectively as you normally would. But did you know that sleep deprivation can be dangerous to your health? In a report published in the April 2013 National Institutes of Health newsletter, Dr Merrill Mitler, a neuroscientist and sleep expert said sleep serviced “all aspects of our body in one way or another: molecular, energy balance as well as intellectual function, alertness and mood”. “Loss of sleep impairs your higher levels of reasoning, problemsolving and attention to detail,” Dr Mitler said. Tired people tended to be less productive and were also at a much higher risk for traffic acci-
dents. Lack of sleep also influenced mood and emotions, which could in turn affect how people interacted with others. Over time, sleep deficit could even put people at greater risk for developing depression. “When you’re tired, you can’t function at your best,” the report stated. Sleep helps you think more clearly, have quicker reflexes and focus better. “The fact is, when we look at well-rested people, they’re operating at a different level than people trying to get by on 1 or 2 hours less nightly sleep,” says Mitler. But sleep isn’t just essential for the brain. “Sleep affects almost every tissue in our bodies,” says Dr Michael Twery, a sleep expert at the National Institutes of Health. “It affects growth and stress hormones,
S L E E P | H E A LT H LEFT: You might think that sleep merely passes time between the days but it’s an important part of your body’s daily maintenance, filing what you’ve learned and repairing cells.
our immune system, appetite, breathing, blood pressure and cardiovascular health.” You know those days when you wake up feeling like a million bucks: rested, fit, alert and awake – like you could slay dragons and singlehandedly solve the crisis in the Middle East! That’s because sleep has enabled your brain to work effectively and efficiently. You might think you’re having great dreams but the brain is actually preparing for tomorrow, doing a bit of filing and storage of what you learned that day, processing experiences and knowledge and getting ready for what lies ahead.
Studies have shown that a good night’s sleep fosters learning. Remember the old advice that if you have a problem to “sleep on it”? How often haven’t you woken up one day with the ideal solution to something that you’ve wrestled with for days? Regardless of whether you’re learning a language, tweaking your golf swing or deciphering a new addendum to a tax law, your brain is working away while you’re tucked up in bed, for all intents and purposes, unconscious. Sleep provides the body with an opportunity to rest and regenerate. The biological processes are like an army of street sweepers and garbage disposal workers cleaning the city at night. As The Guardian newspaper reported in August 2015: “ Waste from the rest of the body is cleared away by the lymphatic system … an important component of the immune system. Lymph contains white blood cells that can kill microbes and mop up their remains and other cellular debris. It is carried in branching vessels to every organ and body part, and passes through them, via the spaces between their cells, picking up waste materials. It is then drained, filtered, and recirculated.” The Guardian reported that the brain seemed to lack a “waste disposal system” until a few years ago when University of Rochester Medical Centre researcher, Maiken Nedergaard and colleagues discovered “a system of hydraulic ‘pipes’ running alongside blood vessels in the mouse brain.” They were able to detect fluorescent markers, showing that these pipes carried cerebrospinal fluid around the brain, and that the fluid enters inter-cellular spaces in the brain tissue, picking up waste on its way. While fairly technical, Nedergaard and her colleagues found that “intercellular spaces expand by up to 60% in the brains of naturally sleeping and anaesthetised mice, and that this
“Inter-cellular spaces expand by up to 60% in the brains of naturally sleeping and anaesthetised mice, and that this expansion drives the clearance of waste from the brain by facilitating the movements of lymph and water.”
The brain seemed to lack a “waste disposal system” until a few years ago when it was discovered a system of hydraulic ‘pipes’ ran alongside blood vessels.
expansion drives the clearance of waste from the brain by facilitating the movements of lymph and water.” The importance of this research is that it could eventually link sleep, and this nightly waste clearance of the brain, to neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
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H E A LT H | S L E E P
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ABOVE: Adults generally need seven hours of sleep, teens around nine to 10 and babies at least 16 hours a day.
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Of late, watches and pulse monitors have not only kept track of how many steps you’re walking every day or your heart rate, they note your sleeping patterns too. A Johannesburg friend of mine was horrified to discover after getting his Apple watch synched up to his iPhone that although he was in bed for 6 to 7 hours a night, he was actually only getting 3.5 to 4 hours of genuine, restful sleep! “One night recently I thought I’d had a good night’s rest. I’d gone to bed at 10.42pm and woken at 7.26am – but my sleep app told me that I’d woken four times during the night, been restless 20 times and spent 59 minutes either restless or on the verge of wakefulness.” Ideally, to have a good night’s sleep you should have four to five sleep cycles, each one including periods of deep sleep and REM sleep – or rapid eye movement sleep, indicative of active dreaming. The amount of sleep needed differs from person to person but generally adults need seven to eight hours while babies require around 16 hours a day and young children at least 10 hours of sleep. “To attain the maximum restorative benefits of sleep, getting a full night of quality sleep is important,” said sleep expert Dr Twery. What are the drawbacks of not enough rest? Decisiveness and problem solving becomes difficult and can also lead to mood swings and irritability or even aggression. Studies have shown that it can also be linked to depression, suicide, risk-taking behaviour and even in extreme cases psychosis and mania. Driving while drowsy is hugely dangerous and experts believe it’s even more risky than driving while under the influence. One study estimated that 1 500 deaths and 100 000 car crashes were attributable to tiredness. You might not be aware of it, but your body recognises the need for sleep so shuts
down all systems – even briefly – in what’s known as microsleeps. That’s when you zone out, nod off in a meeting or lectures or even have a sleep with your eyes wide open for up to 30 seconds at a time. Sleep deprivation has also been linked to higher rates of type 2 diabetes, heart and kidney disease and hypertension and strokes. Creativity suffers, as does productivity. It takes people longer to perform tasks because they are cognitively slower.
Tips for a good night’s rest include removing television, tablets, laptops or cell phones and electronic devices from the bedroom because they emit electro-magnetic fields which your body is aware of even if you aren’t. Ensure the room is warm enough and also properly dark. Experts suggest you have a regular bedtime so that your body knows when to wake up. It also likes a routine… Loud, jangling alarm clocks are not the best method of waking in the morning. A new generation of devices wake you by slowly increasing the intensity of light it emits. This mimics a sunrise. Ever noticed how you wake up earlier in summer because it’s lighter earlier? Your body is adjusting your circadian rhythm to the time of sunrise. As the Bard wrote four centuries ago: “To sleep… perchance to dream…”
THE SANDMAN A mythical character in Central and northern European folklore who puts people to sleep and brings good dreams by sprinkling magical sand onto the eyes of people while they sleep at night. – Wikipedia.com
KNITTING
Woolly
THINKING The challenge has been accepted worldwide to take 67 minutes to do something positive.
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ant to know what Julia Roberts, Dakota Fanning, David Arquette, Kristin Stewart, Kate Moss and Cara Delavigne have in common? Knitting! It’s become quite the trendy thing to do, especially if you have a lot of downtime between takes or photos as these actors and models do. Craft shops and specialist hobby outlets have reported that sales of wool, needles and patterns have risen by around 20% every year since 2013 – much of the interest driven by celebrities taking up the hobby. It’s a great stress reliever and keeps your joints mobile and there’s a sense of achievement in watching a scarf or jersey grow. Knitting isn’t as hard as people think. There are just two
stitches to master – plain (or knit stitch) and purl. One is knitted with the needle tips in front, the other at the back. All garments are created with these two stitches. Variations and fancy patterns are created purely by the combinations in which they are knitted. Decoding the knitting pattern is where the skill lies! Best advice if you want to learn? Find someone who knits and ask for their help. Since it’s something they love doing, they’ll be only too happy to help. Your initial efforts – which will be fairly basic – can also go to a good cause, such as the 67 Blankets for Mandela Day. This is an initiative which began when Nelson Mandela’s assistant Zelda le Grange challenged former actress Carolyn Steyn to knit 67 blankets to coincide with the 67 minutes for Mandela campaign. Madiba’s birthday, 18 July, has been recognised by the United Nations as Nelson Mandela International Day since 2009 and
KNITTING IS SOMETHING THAT MAKES YOU THINK OF GRANNIES WITH NEEDLES CLICKING AND HANDS MOVING RAPIDLY, ADROITLY WRAPPING STRANDS OF WOOL AROUND THE TIPS AND CONJURING UP JERSEYS, BABY JACKETS AND BOOTIES. IT’S MORE THAN THAT…
| D IY
WHAT CAN YOU DO? 67 blankets is happy to receive knitted squares and to sew them together to make blankets, small baby blankets or large adult ones. The squares need to measure 20cm x 20cm. This means roughly 44 to 45 stitches per row if you’re knitting on 4mm needles; 40 to 42 stitches on 4.5mm needles and 35/36 stitches on 5mm needles. Adult blankets measure 140cm x 180cm – or roughly seven squares by nine squares while medium blankets are 120cm x 160cm (six x eight squares) and baby blankets are 100cm x 120cm (five x six).
the challenge has been accepted worldwide to take 67 minutes to do something positive, to make the world a better place. The 67 blankets campaign (www.67blankets.co.za) was such a success that in early 2016 the movement broke the Guinness World Record for the largest blanket ever knitted – and it was laid out at the foot of Mandela’s statue at the Union Buildings in Pretoria. It has kick-started Knit Wits for Madiba – groups in Australia, Canada, the United Kingdom, Germany, Cyprus, India and the United States – all of which knit blankets, or squares for blankets. More than 20 000 blankets have been donated to children’s homes, centres for the aged and other charities. Visit www.67blankets.co.za to see how you can get involved – or if they can hook you up with a knitter to learn from. It’s also possible to donate needles or wool to groups in former townships which have the skills but not necessarily the materials. Make a difference in a positive way. J u l / Au g 2 0 1 6
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R E C R E AT I O N | A E R I A L M A N O U E V R E S
Day of the
drones
NEXT TIME A SHADOW FALLS ACROSS YOUR SHOULDER, EXPECT TO SEE A SMALL UNMANNED AIRCRAFT. CLIFFORD ROBERTS PREDICTS THEY’RE ABOUT TO TAKE OVER.
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hen people talk about the pace of technology, Moore’s Law is often cited. Gordon E Moore was a cofounder of Intel who first described the dramatic and exponential growth trend of computing power in our age. He could just as well have been talking about drones. From lifesaving to mining, warfare to agriculture, unmanned aircraft systems (UAS) as they’re known have revolutionised the way we do things. Every day, something new hits the headlines. And the technology has unfolded across the world at a speed that has left regulators breathless in their race to keep up in order to address issues of, amongst others, safety and privacy. If you’re in any doubt, Forbes magazine reported in March that within only a very short period, drone sales in the United States
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last year had reached one million units. Banking, securities and investment management company Goldman Sachs estimates some $100-billion will be spent internationally on drones for commercial use over the next five years, 10% in the construction industry alone. Remote control aerial vehicles have a recorded history going back to the 1800s, when bombs and cameras were mounted on balloons and kites to get at an enemy. But it has been the much younger revolution in mobile technology in particular that has spurred development. “The smartphone and its rapidly growing technology is a large factor in the boom,” says Duran de Villiers, owner of Steadidrone, based in Knysna. “Sensors are getting smaller, more powerful and more affordable bringing this technology that was
Goldman Sachs estimates some $1 0 0- billion will be spent internationally on drones for commercial use over the next five years.
once only available to the military, to the hands of the general public.” As Steadidrone, one of the continent’s leading commercial drone manufacturers since its launch in 2009, is proving, South Africans aren’t missing this. There are many stories: in Hollywood, Johannesburg-boytjie Gavin Hood has just released Eye in the Sky, a drone warfare film starring Helen Mirren; while Tokara was the first wine cellar to make commercial use of specialised drone mapping of its vineyards outside Stellenbosch. Models easily available to South Africans start in pricing at a few hundred Rand. More robust offerings with extended battery life and stability, and better suited to commercial uses go for over R300 000. One of the top sellers is the DJI Phantom, whose latest series sells for between R20 000 and R35 000, depending on the bells and whistles. “Don’t quote the figures on the website,” says John Gore of Drone Crew, which claims the title of “first fully licensed drone operator” in the
A E R I A L M A N O U E V R E S | R E C R E AT I O N
local film industry. Gore administers the SafeDrone.co.za website, a forum of sorts for local enthusiasts. When I contacted him for this feature, he said the stats of registered and licensed users from November 2015 were already outdated… New regulations for flying drones in South Africa were released by the Civil Aviation Authority (CAA) last year. SafeDrone’s other links are very useful – there’s a map of restricted fly zones around SA, which includes large swathes around metropolitan areas; an explanation of the complicated rules differentiating between drones, toys and model aircraft; and requirements for commercial pilots. As for hobby drone owners, there’s a list of don’ts specified by the local Civil Aviation Authority, including: fly a remote pilot aircraft over 7kgs; fly further than 500m from pilot, keeping line of sight; fly within 50m of people, roads and buildings; and, fly within 10km of a registered aerodrome. There are a lot more. Fortunately (depending where you stand), South African hobbyists don’t need to licence or register their drones. In addition to more obvious uses in film, warfare and muchpublicised attempts by Amazon and Google to make deliveries by drone, drones are being used to chase birds from American runways; create 3D land surveys; carry urgent medical supplies to remote locations in Africa; and, check planning applications in some UK municipalities. They are being used to provide wifi coverage in rural areas; inspect wind turbines and oil rigs; monitor turf conditions on golf courses; hunt for sharks Down Under; assist farmers by monitoring and spraying of crops; help Rio life savers keep an eye on swimmers, dropping life jackets in emergencies; and, even operate independently of a pilot. Of course, there’s a flipside and we’re not talking about the fear
The stats of registered and licensed users from November 2015 were already outdated... New regulations for flying drones in South Africa were released by the Civil Aviation Authority (CAA) last year.
mongers foreseeing hordes of out-of-control flying robots raining death upon us. With the rocketing growth of this technology and surge in buyers and investors, comes the inevitable social media hashtag, #dronefail – hours of footage displaying the stupidity of inexperienced and adventurous owners and their new toys. Just the other day, someone in Cape Town’s CBD crashed a drone through an office window and into the head of an unsuspecting computer designer. No wonder there are companies specialising in, well, associated drone activities. For starters, insurance companies are including drone damage and drone-related injuries to their policies. Birds of prey are being trained by Dutch police to take out unwelcome drones, while drone detection technology has been developed to fight drug smuggling and the use of drones in places like sports stadiums, prisons and – dare we say it – nudist beaches. Because, as welcome as they are in many industries, they can get up people’s noses if buzzed around the neighbourhood. In
Kentucky last year, four men confronted a farmer who’d shot down their drone. The news report says he met them in the street, a 10mm Glock on his hip and warning there’d be another shooting if they crossed the sidewalk on to his property. They left. Still, like it or not – drones are here to stay.
KNOW YOUR DRONE FROM YOUR ELBOW If you’re planning to buy a drone, best get on top of the lingo first: UAV or UAS – Unmanned aircraft vehicle/system RTO – Remote Training Organisation ASL – Air Service Licence RPA(S) – Remote Piloted Aircraft (System) ROC – RPAS Operator Certificate RLA – RPAS Letter of Approval SACAA – South African Civil Aviation Authority
RIGHT: Coming soon to a suburb near you… if it isn’t already there! Camera-mounted drones are becoming more commonplace for commercial applications.
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RESPONSIBILITY
| COM MUNITY SERVICE
THE LYRICS TO THE GERSHWIN TUNE HAVE BEEN SUNG BY EVERYONE FROM FRANK SINATRA TO AMY WINEHOUSE, ETTA JAMES AND STING. ALTHOUGH IT WAS ABOUT HAVING A LOVED ONE KEEPING AN EYE OUT, ULTIMATELY WE’D ALL LIKE SOMEONE TO WATCH OVER US AND OUR POSSESSIONS.
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handgun sale made international news headlines recently. Why? Because the gun concerned belonged to George Zimmerman, a Hispanic neighbourhood watch patroller in Florida, who used it to shoot unarmed 17-year-old Trayvon Martin, strolling through the area with his hoodie on.
Someone to
watch over me
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It was a case which polarised communities and called the issue of neighbourhood watches into question. Locally, crime statistics are difficult to pin down due to the South African Police Service’s categorisation of crimes as well as their restrictions on reporting figures, but casual chat around the dinner table, braai fire or afternoon tea party would have you believing it’s the worst in the world. The crime rate certainly is high – particularly when it comes to murder and violent assault, but it’s the petty crime, the muggings, home invasions and burglaries which are increasingly troubling. Both affluent and poor communities are affected. Crime makes no social distinctions. English poet John Donne wrote in 1624 that no man is an island – and it holds particularly true in our
current day and age. While private security and armed response guards are most likely to be the ones watching over us nowadays, households and residents can no longer isolate themselves behind palisade and electric fences, razor wire and burglar alarms. There’s a growing trend in cities and towns across South Africa towards establishing more active neighbourhood watches. These groups are fast becoming the eyes and ears of the community and suburb. Unlike Florida’s Zimmerman example, local neighbourhood watches are armed only with radios, fluorescent bibs, torches and sometimes bicycles. They also do not patrol alone but in pairs or groups. In some cities such as
C O M M U N I T Y S E RV I C E | R E S P O N S I B I L I T Y
Cape Town, local authorities are financing the training of neighbourhood watch volunteers because they acknowledge that this is the first line of defence in a community: they know the residents and their routines, whether they work night shift or run a business from home, for example. They’re quick to spot unusual vehicles and suspicious characters lurking around. Furthermore, they are the first to point out and report problems with infrastructure such as broken streetlights or litter dumping. The City of Cape Town reported in 2014 that what started as a neighbourhood watch task team in 2008 under Helen Zille’s Mayorship, enjoyed ongoing support in a variety of the city’s communities. In Langa alone 236 community members had received training through the city and the Western Cape government’s department of Community Safety. “The NHWs are issued with equipment including reflective jackets, rechargeable flashlights, two-way radios, whistles, tools for graffiti removal and bicycles to assist with patrols. They are also trained in various aspects of social crime prevention, including dealing with drugs and street crime, removing graffiti, gang reduction, and working with law enforcement agencies,” a City of Cape Town website stated. Alderman JP Smith, mayoral safety and security committee member at the time, said: “Neighbourhood watches are able to actively tackle crime generators in their community, such as graffiti, broken street lights, illegal shebeens, dumping and littering and problem properties by using the City of Cape Town’s C3 notification system and straightforward interventions ranging from community clean-ups to interactions with Community Policing Forums by requesting vehicle check points in the vicinity of drug outlets. There has been a 249% increase in the use of the C3 reporting system which has been
If dogs are barking, investigate. Animals are a good early warning system.
directly attributed to neighbourhood watches.” And many of the most active neighbourhood watches are not in the upmarket neighbourhoods such as Constantia, Bishopscourt or Rondebosch but in Blikkiesdorp, Rosendal, Eindhoven, Delft, Kuils River, Seawinds, Muizenberg, Belhar, Atlantis, Imizamo Yethu and Kalksteenfontein. Similarly SA Police Services maintain close ties to local neighbourhood watches, appointing community police forum liaison officers and monitoring innovative initiatives like WhatsApp messaging groups. Not knowing your neighbours and living in splendid isolation is a choice you make – but belonging to a community and being dialled in to your neighbourhood fosters good bonds and ties. Just a few hours a week either patrolling your suburb, monitoring a radio or contributing to a community newsletter can have a host of unexpected benefits. There is anecdotal evidence of stay-at-home mothers establishing play dates, neighbours sharing information on good plumbers, electricians and handymen or garden services, for example. The benefits of knowing your neighbours and doing your bit to help keep your community safe and secure are legion. Getting involved and doing your bit to keep the streets safe is in everyone’s best interest.
TIPS Get to know your neighbours, save their cell numbers in your phone in case you need to get hold of them, find out what their routines are so that you can alert them that there’s a strange car parked in their driveway during daylight hours, for example.
Do your bit to discourage criminals by leaving lights on at night, illuminating your garden and keeping your foliage trimmed so there’s nowhere for them to hide. If dogs are barking, investigate. Animals are a good early warning system. But steer clear of challenging or engaging anyone suspicious. Alert either your local SAPS, neighbourhood watch or security firm if you believe something is up. Setting up a WhatsApp message group is simple to do and is a great way to keep your entire block in the loop, for example. But don’t abuse it by posting nuisance updates every few minutes… If you see a stranger peering over a fence, note it on the group: it might be that someone has a visitor or a delivery but at least they’re reassured you’re keeping an eye out for them. Don’t feel embarrassed to ask for identification of some sort if someone rings your gate or door bell wanting you to participate in a survey. If necessary, snap a picture with your cell phone camera. Be alert and observant in order to note discrepancies of any sort in your area. J u l / Au g 2 0 1 6
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LO O P D O P | G E R R I T R AU T E N B A C H
Die infanteris en die inry Jong liefde en gesteelde soentjies is deel van die lewenservaring. Maar daar is ander lesse wat moeilik geleer moet word!
l Baysvillage TOPS at SPAR Address: Baysvillage Centre, Cnr Milner & Waverley Sts, Bloemfontein 9301 Tel: 051 436-0618 Fax: 051 436-0617 Email: baysvillage1@retail.spar.co.za Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 20h00 Sat: 09h00 - 20h00
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eërgevegskool in Lohatla was so min of meer in die middel van niks en nêrens. So het dit in elk geval gevoel van Maandae to Vrydae. Kalaharisand, ruimte en sekelbos tot in die niet in. Jy en jou troepe en offensiewe wat ingeoefen word. So verlate soos die laaste pantserkar in ’n Mad Max-moewie. Maar Vrydae-aande verander alles. As jy onttrek uit die stof, kap jy ’n vinnige stort, trek jou civvies aan en sleep die 35 kilometer Postmasburg toe soos ’n springhaas in ’n kollig. Reguit beskawing toe ... Postmasburg was (en is) ’n lekker dorp, maar ons ouens het nooit veel daarvan gesien nie. Want ons is reguit inry toe. Ongeag watter fliek gewys het. Dit was bysaak. Wat getel het, was watter mooi meisies dalk ook wil kom fliek.
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Dié Vrydag was dit ook so, maar daar was ’n verskil. Ek en my mater Inus het soos altyd so net voor sewe ingeklok by die inry. Hy het sy ou Datsun SSS Coupé spesifiek drie rye van agter af heel op die regterkant geparkeer en ons moes toe kafeteria toe. Jy sien die ding was dat twee weke vantevore het ons nuwe takbevelvoerder Kaptein Jeff de Villiers aangemeld. En so ook sy blondekop en blouoog prinses dogter Cathy. Inus was tot oor sy ore smoorverlief. So ook Cathy, maar pa die kaptein was ’n jaloerse kaptein. Hy het g’n army outjie vertrou nie (met reg ...). “Julle kan maak net wat julle wil, maar bly weg van my dogter af. Heeltemal weg ...” het hy meer as een keer gemaan. Cathy en Pappa Kaptein was ook in die fliek dié aand en die plan was dat sy vir hom sou sê dat sy by haar maats op die pawiljoentjie bokant die kafeteria wil gaan sit. Intussen het sy geweet waar Inus se kar is. Terwyl ons rondhang by die kafeteria en Inus vir haar sjokolade koop sou sy dan in die SSS inglip en wag op sy terugkoms. Alles was afgespreek. Nodeloos om te sê my voorland vir die res van die double feature was die pawiljoentjie. Nou ja, met die aanbreek van pouse het ons ons skaars gehou.
Dit sou beter wees om nie in Pa Kaptein en Cathy vas te loop nie. Netnou gee een van ons twee alles weg. Ons het maar agter die toilette gaan skelm rook soos van weleer op skool ... Net na pouse wil ou Inus met geweld kar toe, maar ek maan hom om te wag tot die fliek aan die gang is. Tog toe daai 20th Century Fox-logo plek maak vir die naam van die fliek toe byl hy kar toe. Daar gekom sien hy Cathy sit aan die passasierskant. Net soos afgespreek. Met ’n bonsende hart glip hy in. Sy is toegerol in ’n dik deken, want wintertyd in Postmasburg is dun. Hy kan dit nie meer hou nie en duik op haar af. Met sy hartstogtelike eerste soen voel hy weliswaar een welige dik snor. “Watter deel van bly weg van my dogter af verstaan jy nie korporaal?”
T THA K R T WO ELY L NE E SAF A I SOC HOM Y THE TS YOU UB O YO GE HT T G U O BR
TBWA\HUNT\LASCARIS\DURBAN 40880
ister Reg In Log
LOOKING FOR A SAFE RIDE HOME AFTER THE PARTY? Then be responsible and download DRYVER – a free mobile app for party hoppers and lift swoppers. To download DRYVER visit dryver.mobi or scan the QR code on the left with your smart phone. TOPS at SPAR supports responsible drinking.