Cheers Vol. 26 Sept / Oct 2016

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

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

PIMPING YOUR BEER NEW FLAVOUR SENSATIONS

SAFFERS AND SPACE

ELON MUSK, MARK SHUTTLEWORTH, AND SIYA XUZA

HOW TO ROCK YOUR HOME BAR

VW CROSS UP! LUXURY LUGGAGE

WHITES Be sure to visit www. topsatspar. co. za

contents 40

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36 30

SEP/OCT 2016 VOL26 04 EDITOR’S LETTER Lightening things up – seasonally

06 NEWS

TOPS at SPAR Bierfest revelries begin, SA brandy and vodka shine internationally, KWV is rocking rooibos in wine and more

14 TINUS TALKS

Feedback & interaction

16 GREAT WHITES

Blending for complexity and flavour

24 HOME

A ‘Go To’ guide for home bars

30 BEER

Cocktails from beer?!

34 THINGAMAJIGS Vintage ‘must have’ goodies

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36 RESTAURANT

FEATURE Joburg’s People’s Republic of Noodles

40 TUISNYWERHEID Emile se vis disse

44 BOOK GIVEAWAY Baking with Jackie Cameron

48 BLOGSPOT

Zesty Spring flavour

52 GONE FISHING A winter’s tale

35 GOOD LIVING

Good Living items from SPAR Sep/Oct 2016

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CONTENTS | ISSUE 26

To p Buy!

“THE DECISION TO REVITALIZE WINDHOEK’S LOOK WAS BASED ON HEIGHTENING THE CONSUMER’S INTERACTION AND EXPERIENCE WITH THE BOTTLE.”

WIN!

SEE P44 TO WIN A COPY OF THE BAKING WITH JACKIE CAMERON RECIPE BOOK

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48

26 10 56 SOCIAL MEDIA

58 ENTERTAINMENT

57 APPLICATIONS

60 SOUTH AFRICAN

Tips from a top tipster

Decoding the clutter

Books, CDs and DVDs

SPACENIKS Mark Shuttleworth, Elon Musk, Leroy Leeuw and Siya Xuza

66 FASHION

Flip-flops through the ages

69 Highlights of Next Issue 69 Competition winners 70 RESPONSIBILITY Water is precious

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72 LOOPDOP

Stilbaai en swem

Remember you can access Cheers mag on your mobile, tablet or laptop www.cheersmag.co. za

M&CSAATCHI ABEL/16726/E

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

E D I TO R ’ S LETTER

cheers

team

TIME FOR A CHANGE

Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Annalie Boshoff annalie@integratedmedia.co.za

South Africa has had quite a winter this year!

KwaZulu-Natal had hectic snowfalls as well as horrendous rain in late July, the northern part of the country and the Free State saw the mercury in thermometers drop well below zero – as usual, and the Cape was thankfully, quite wet with relatively good rains going some way to filling up dams which were sorely depleted after two dry winters.

Whenever the temperatures plummet, people tend to hunker down in front of heaters and fires – and their drinking patterns change. Mine certainly do. I drink far more red wine in winter than in summer. That’s not to say I don’t enjoy red when the sun is shining and everyone is splashing around in the pool or braaiing.

But it’s with real enjoyment and a sense of anticipation that I’m looking forward to switching my ratio of red to white to accompany the change of seasons. It’s not just the thought of sunny warmth and longer days that I’m eager about, there’s something both refreshing and deeply satisfying about drinking crisp, zesty white wines or even slightly creamy, buttery fruity ones.

Sauvignon Blanc remains ever popular with thousands of cases of its lip-smacking, tangy lemon and granadilla juiciness happily disappearing down thirsty throats from September to April every year. Chenin Blanc is catching on in a big way and there’s a definite swing back towards Chardonnay now that they are less oaky than a decade or so ago. But do yourself a favour this year and try and expand your drinking repertoire to include white blends.

This is a really interesting category which offer a host of exciting options. All of those grape varieties mentioned above appear in any number of combinations in white blends – and a few more besides. Some of the more unusual white grapes being added to blends nowadays include Viognier, Grenache Blanc, Semillon and even Pinot Gris and Verdelho.

To my mind, blending is like an artist squeezing tubes of paint colours onto his palette. He’ll start off with, say, yellow – like a lemony Sauvignon Blanc. Then add a squeeze of green – that’s like a Semillon with its green, nettle flavours. Next up, maybe there’s a red which he’ll smoosh together with the yellow to create tones of orange.

Orange makes me think of the citrus flavours of Chardonnay – or the peachy, nectarine and floral blossom nuances of Viognier. With black squeezed onto his board that can be mixed to bring out darker tones – perhaps that orange becomes brown. And that makes me think of the influence that wood can have on the flavour of a wine. Caramel, butterscotch, cream and vanilla – whacking great chunks of it can be tasted or it can be delicately and deftly handled so that the oak becomes a platform or a stage for the fruit to dance and skip across.

Blending presents winemakers the opportunity of being creative, of trying different proportions and being a bit like a mad scientist. And for us as consumers, it presents us with a much greater spectrum of flavours to look forward to. They say that variety is the spice of life, not so? So as the sun gains strength and the days lengthen, broaden your horizons by trying a few of the fantastic white blends now on the market.

Cheers

Fiona

FIONA MCDONALD CHEERS EDITOR

c h e e rs m ag.c o.z a

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CheersMag

@CheersMag

Advertising Eloise Meyer eloise@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, Craig Rautenbach 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 October 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.

E D WA R D S N E L L | A DV E RTO R I A L

MOUNT GAY DARK & STORMY Half fill a tall glass with ice 2 tots Mount Gay Rum

Hello sunshine, hello summer, hello good times! All the nasty old memories of winter are slowly being drowned out by sunny days spent on the beach and afternoons lounging around the pool. Oh yes, summer is finally here! And this normally only means one thing, social, social, social!

Cue the luxurious braais and cocktail parties that will last long in to the night.

THE BOTANIST & TONIC

Squeeze of fresh lime Top off with Schweppes® ginger ale Garnish slice of lime

CARAMELISED CHILLI PORK BELLY SQUARES Serves 6-8 Prep time: 2 hours INGREDIENTS 800g pork belly, skin scored 30ml sea salt flakes 500g castor sugar 500ml Water 5ml fresh chilli, chopped basil micro herbs for garnish

CHICKEN LIVER ON PUMPERNICKEL Serves 4 Prep time: 20 minutes

Half fill with ice

2 tots The Botanist Gin

INGREDIENTS

Top off with Schweppes®

100g good quality chicken liver pâté

tonic water

50g poppy seeds

Garnish slice of lemon

4 slices pumpernickel bread 50g pomegranate rubies 20g alfalfa sprouts or beetroot sprouts

METHOD Preheat the oven to 220°C. Place the pork belly on a rack in a roasting pan, skin side up.

Rub salt into the skin and pour

For the chilli caramel sauce add the castor sugar, water and chilli to a saucepan and boil until the mixture caramelises.

In a separate pan, fry the pork

water into the roasting pan to

belly squares until crispy.

just under the rack.

Remove with a slotted spoon,

Place in the oven and roast

place directly into the

for 30 minutes. Reduce the heat

caramelised chilli sauce and

to 180C and roast for a further

coat each square.

1-1.5hours, topping up the roasting pan with water.

When cooked, allow the pork

When ready to serve, place each caramelised pork belly square onto a bed of black salt

belly to cool then transfer to a

and garnish with basil micro

cutting board and slice into

herbs. Serve whilst still warm.

large bite-sized pieces.

METHOD

slice of pumpernickel bread

Take roughly a tablespoon of

using a cookie cutter. Place on a

chicken liver pâté, shape into a

serving plate ready

quenelle and place onto a lined

for assembly.

baking tray. Repeat.

Once you have shaped all four of

When ready to serve, carefully place one quenelle per

your quenelles, sprinkle poppy seeds

pumpernickel round. Top each

over half of each. Place in the

round with a few pomegranate

refrigerator to firm slightly.

rubies and sprigs of alfalfa sprouts.

Cut out perfect circles in each

Serve immediately.

What better way to celebrate the arrival of summer and silly season than with these showstopping opening acts? Make sure you place The Botanist and Mount Gay in your shopping basket when you next shop up a storm for your summer soirée.

Sep/Oct 2016

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Ho t news

WE GIVE YOU THE LATEST ON WHAT TO BUY, DO, EAT AND DRINK.

1 Prost!

Big brass tubas playing oompah music accompanied by large steins filled to the brim with golden nectar delivered by frauleins in dirndls… all signal Oktoberfest celebrations at the sixth annual TOPS at SPAR Bierfest which kicks off in Johannesburg at the Silverstar Casino on the first weekend in September.

Durban follows a few weeks later, over the weekend of 30 September to 1 October when all the fun is happening at Sibaya.

So what’s it all about? Having (responsible) fun with a host of specially crafted brews, this year concocted by South African Breweries’ “brewery within a brewery”, the Newlands Spring Brewing Co. Available for copious consumption will be the cloudy, unfiltered but tasty Mountain Weiss, Jacob’s Pale Ale and Passionate Blond with its distinctive aromas of passionfruit from the Belgian pilsner malt used in its making.

If you have lederhosen and a dirndl, wear them… you’ll fit right in!

It wouldn’t be the TOPS at SPAR Bierfest without the blend of Vienna and Munich malts that make up the Royal Bavaria with its rich gold hue, moderate hopping and rounded candy, caramel malt flavour with lightly roasted notes.

Cheers! Hundreds of large steins of freshly brewed beers will be consumed.

After the introduction of specialty beer brand No. 3 Fransen Street and its three small-batch brands in the form of a delicious, almost toffee-flavoured Cream Ale, a pert Irish Red Ale and a traditional wheat beer in the form of Krystal Weiss, there’s a curtain call for them – and their brews.

Cash is not king at the Bierfest, but alternate currency in the form of crowns will buy your brews and food. And the food should not be overlooked: bratwurst, bockwurst, eisbein, bratkartoffeln (German fries for those not in the know…), sauerkraut of course, pretzels and so much more.

Vegetarians are well catered for too.

Hospitality packages can be purchased in advance, taking all the hassle out of securing a table and queueing for food.

Go for the Braumeister package and you will not only get a table with VIP seating, you’ll get a three-course meal, the devoted attention from your own fraulein, complimentary drinks and steins as well as themed party gear too. Other packages are also available.

For further details and prices, visit www.bierfest.co.za – and start getting into the swing of things. Early booking is advised – and responsible consumption is advocated with the event open to over 18s only.

Partners in the bierfest include: TOPS at SPAR, SAB, Newlands Spring Brewing Co., No. 3 Fransen Street, Gearhouse, Jagermeister and Tsogo Sun.

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2 New oak regime

To p Buy!

One of South Africa’s foremost wine producers, the KWV, is introducing an entirely new wine category that is uniquely local. Winemaking is something that’s been around for thousands of years – and the process hasn’t changed significantly over that time. Essentially ripe, healthy grapes are crushed and the juice then allowed to ferment with the addition of yeast cultures. This process can either happen in oak barrels or in stainless steel tanks.

But what the winemaking team at the KWV are doing is introducing some South African flavour – in the form of both Rooibos and Honeybush plants.

The new Earth Essence wines are fermented and matured with wood from the indigenous South African Rooibos and Honeybush plants.

The wood from these plants contains high levels of antioxidants which will naturally preserve the wine against oxidation and spoilage. This is good news for folks who have problems with sulphur allergies as sulphur is traditionally used to protect wines against oxidation and spoilage, and rates of concentration can vary from wine to wine.

Furthermore, Earth Essence is made from Pinotage – the uniquely South African crossing of two grapes, Pinot Noir and Hermitage, also known as Cinsaut.

The tasting notes reflect that Earth Essence Pinotage offers upfront sweetness with cranberry, Turkish delight and chocolate aromas and flavours and a light nutty nuance, along with typical Rooibos/Honeybush tea notes.

3 Blushing sweetly

Bubbly continues to grow in popularity with consumers enthusiastically popping the corks for any occasion – not just weddings, birthdays or celebrations.

Sundowners? Pop some bubbly…

Picnic? How about a bit of fizz…

The Krone family are masters of bubbly. They have made sparkling wine according to the French tradition of bottle fermenting and aging on the lees at their historic Twee Jonge Gezellen estate in the picturesque town of Tulbagh for decades.

Following on the success of their 2014 launch of Krone Night Nectar Demi-Sec, they have released a new wine – a Demi-Sec Rosé which is rose petal pink, fresh and fruity with a light touch of sweetness and oodles of vivacious sparkle. It’s beguiling and seductive, from its blush pink hue to the appealing aromas of fresh strawberry and cranberry which are then enjoyed – with a little fleshy sweetness too – in the mouth. Add the spritz and sparkle of the bubble with a light tangy freshness and you have a winner for any occasion.

Plaisir de Merle’s cellarmaster, Niel Bester – vintage vintner.

4 Dine in style Plaisire de Merle is something of a ‘best kept secret’ with its historic manor house and sweeping vineyards on the back slopes of the Simonsberg between Stellenbosch and Paarl. October 15 is the date to diarise if you’d like to attend a Winemaker’s Table Dinner at the historic property’s brand home. Plaisir de Merle boasts beautiful gardens, manicured lawns

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and rolling vineyard vistas which hark back to the elegance of yesteryear.

Cellarmaster Niel Bester has collaborated with well-known private chef and cookbook author Jason Whitehead to formulate the ideal food and wine pairings for just a handful of guests. The five-course meal includes wine with every course and space is limited. Booking is essential to secure a spot, so call 021 874 1071 or email info@plaisirdemerle.co.za to be part of this exclusive event.

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5 Heaven on earth

Taste some wine from a small piece of heaven on earth – a dream realised for the Bosman family.

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Bosman Family Vineyards is a wine farm located in Wellington, a Boland town which can get hellishly hot in summer with the mercury rising to 40-degrees.

But the Bosmans are also vine growers – and own a nursery farm with more than 50 different grape varieties in the much cooler Walker Bay area near Hermanus: in the Hemel-enAarde valley specifically. De Bos farm vineyards are planted between indigenous fynbos fields close to the ocean. Here ideal soil types combined with the cooling breezes from the Atlantic Ocean creates exceptional wine growing conditions.

“The freedom of holding the wind in your hands with your feet in the waves, was my inspiration for making these wines,” says Petrus Bosman, MD of Bosman Family Vineyards (and also the eldest of the four Bosman siblings). Generations of Bosmans have spent holidays in Hermanus.

“We would fish and dive there with our dad. It became our father and son dream of having a vineyard close to

the sea, and in doing so having the ability to bring together the things we love – vineyards and the ocean” he said. De Bos has now been in the family for two decades, planted with cool climate varieties, such as Chardonnay, Pinot Noir and Sauvignon Blanc.

For winemaker Corlea Fourie the difference in working with cool climate wines was immediately apparent: “The first time I had the cool climate juice in the cellar, it was hypnotising it was so different. What it feels like, what it tastes like – the delicacy of it.”

The wines have now been released onto the market – with Sauvignon Blanc joing the 2015 vintages of Chardonnay and Pinot Noir.

Wine pairing with a difference

Pairing food with wine is a natural fit. Any number of wineries offer tastings alongside cheese, olive oil and even chocolate – but Stellenbosch winery Eikendal has taken it one step further by offering a pizza and wine pairing!

Deciding to branch out into something new was natural for Eikendal – which years ago set itself apart with Swiss cheese fondues in winter as well as

fly fishing in the farm dam next to the cellar. “Our ‘lighter’ Eikendal Experience salutes the spring and summer season with more than just a run of the mill wine tasting and cellar tour,” said Lana Dippenaar who heads up the tasting room. The pizza and wine pairing features a trio of mini pizzas, which offer lighter, luscious appeal and salute the flavours of the season. Chicken and pineapple, for example, is matched

with a zesty Sauvignon Blanc or Brie and Cranberry pizza with Eikendal’s new Rosé 2016 – a perky blend of Merlot, Mourvèdre and Grenache. Each thin-crusted slice is perfectly created to bring out the best notes in the wines.

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Valley of vines

The Breedekloof valley has traditionally suffered from somewhat snobbish preconceptions of being “the other side of the mountain” (anderkant die berg) – which it is. The other notion is that it produces vast quantities of wine – which it does, this being a fertile valley after all.

But the most hurtful allegation is that it’s an area not known for producing quality wine – which is changing. Breedekloof is indeed a vast sprawl of vineyards stretching from the Huguenot tunnel through the Du Toitskloof mountains, around Rawsonville and all the way up the Slanghoek valley. Producers in the area have recently banded together to make the most of their copious natural assets. The broad valley floors, covered with alluvial soils, are home to around 16% of all of South Africa’s Chenin Blanc plantings – so they’ve decided to maximise their natural assets by focussing on this grape.

So keep an eye out for Opstal which has already created a track record with a Platter 5 Star rating for its Carl Everson Chenin Blanc, Daschbosch, Botha, Bergsig, Merwida, Olifantsberg, Deetlefs, Slanghoek, Du Toitskloof, Badsberg, Kirabo, UniWines,Lateganskop, Jason’s Hill, Brëeland, Goudini, Stofberg and Du Preez.

Sep/Oct 2016

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8 Brand makeover

To p Buy!

“The fresh new packaging provides more clarity of detail, which is in line with the brands positioning and highlights the attention to detail that is shown with every batch of Windhoek beer brewed.”

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Imagine the stress, strategising, long hours, discussions, brainstorming and near nervous breakdowns that accompany a dramatic packaging change of a much loved product like Windhoek Lager.. “The decision to revitalize Windhoek’s look was based on heightening the consumer’s interaction and experience with the bottle,” said Windhoek global marketing manager, Anton Twigg. ‘’You can now grip the beer with courage and be confident that the labels will not float up to the top of your cooler box. It’s a cleaner more aesthetically pleasing experience that showcases the quality properties of the beer that fans have come to expect from Windhoek. ‘’ Contemporary brands need to innovate and evolve to meet both the needs of its consumer and the environment in which it exists. Windhoek has updated the look of both Lager and Light to revitalise the brand and position the 100% pure beer, brewed according to the same quality tradition for 96 years, to be relevant for a modern audience.

The new look includes subtly updated design language and Pressure Sensitive Labels (PSL). With the new PSL, there is a guarantee of enjoying a beer with no wrinkles, bubbles or damaged labels as it travels through the supply chain.

Transparent PSL further provides a luxury appeal and underlines the ‘purity’ of the beer. The shift from paper to recyclable PSL not only provides a visually appealing experience but is also beneficial to the environment.

On the cans, Windhoek has introduced a bold, vibrant emerald green and cold sapphire blue for Windhoek Lager and Light respectively.

“The fresh new packaging provides more clarity of detail, which is in line with the brands positioning and highlights the attention to detail that is shown with every batch of Windhoek beer brewed,” Twigg said. ‘’After 96 years of brewing, the only thing that’s changed is the packaging.

It’s still the same expertly brewed golden liquid you know and love. 100% pure beer, made with malted barley, hops and water.’’

9 Dress with sparkle Along with the changing of the seasons from winter to spring comes a desire to eat more healthily. Salads are the natural ‘go to’ fare for warm days – and Pongrácz Rosé is one way to add sparkle to spring salads.

Great advice is to not just drink the pink Méthode Cap Classique (MCC) bubbly but to add a healthy splash of Pongrácz Rosé to your dressing. With its beautiful salmon hue and delicate balance between acidity, red berries and soft yeasty tones, Pongrácz Rosé hits all the right notes to elevate a mundane salad into a culinary triumph. It makes a perfect dressing for a salmon salad of young spring leaves, baby herbs and forest berries, so get foraging to find the freshest ingredients for your next al fresco get together, accompanied by ample flutes of Pongracz Rosé, naturally.

SPRING SALMON SALAD WITH PONGRÁCZ ROSÉ DRESSING Serves 4 For the dressing 180 ml olive oil 60 ml Pongrácz Rosé 10 ml honey 60 ml pomegranate seeds Handful of parsley, chopped Salt and ground black pepper to taste For the salad 200 g oak smoked salmon ribbons 2 Granny Smith apples, thinly sliced 100 g black berries 8 baby radishes Handful of edible flowers Handful of pomegranate seeds Handful of baby herb leaves 1 For the dressing: whisk all the ingredients together in a bowl until just combined.

2 Season with salt and ground black pepper.

3 Combine the apples, black berries, radishes, flowers, baby leaves and pomegranateseeds.

4 Add the salmon and toss gently.

5 Serve with the Pongrácz Rosé dressing.

Stand a chance to win a VW Cross up! when you buy any two participating products.

To enter, sms the last four digits of both product barcodes, your name and surname to 48467.

Refreshes like nothing on Earth www.hunters.co.za

Participating packs include 750ml only. Hunters include 330ml NRBs 6packs and case purchases only. Excludes 750ml gift packs.

811573_HUNTERS CORE LOGO.indd 1

Retain your slip as proof of purchase. T&Cs apply. Entry costs R1.50 per sms.

2015/11/09 2:52 PM

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10 Burger me…

Who doesn’t love a tasty burger,

with or without fries, lettuce, tomato, pickles or sauce? Want to know how to ramp up the flavour a touch? Add a splash of Sedgwick’s Original Old Brown to your patty! Go even further and caramelise some onions and serve it all with some Sedgwick’s candied bacon too. Its rich, warm, sweetly nutty flavour is something that the drinking public of South Africa have enjoyed for a hundred years – and this is just the latest way of showing off your superior burger skills!

THE SEDGWICK’S BURGER Serves 8 For the patties 750 g beef mince 200 g chorizo sausage, finely chopped 10 ml smoked paprika 5 ml salt and freshly ground black pepper 60 ml olive oil For the caramelized onions 60 g butter onions, thickly sliced 2.5 mg brown sugar 80 ml Sedgwick’s Old Brown For the candied bacon 125 ml Sedgwick’s Old Brown 60 mg brown sugar 250 g streaky bacon

1 Combine the beef mince, chorizo and smoked paprika. Season everything with the salt and freshly ground black pepper. Place the mixture in the fridge for 30 minutes.

2 In the meantime start with the onions: heat the butter in a large frying pan over medium-low heat. Add the onions and fry them until they start to caramelize. Season them with salt and freshly ground black pepper.

Add the brown sugar and caramelize them for another 5 minutes.

3 Add the Sedgwick’s Old Brown and reduce until the onions become sticky. Set aside.

4 For the bacon, preheat the oven to 180°C. Soak the bacon in the Sedgwick’s Old Brown for 30 minutes.

Line the bacon on a baking tray, sprinkle the brown sugar over it and bake it in the oven. After 10 minutes, turn the bacon over and return it to the oven for another 5-10 minutes or until it’s caramelized and crispy.

5 For the patties, heat a griddle pan over medium-high heat. Shape the mince into tennis-size balls. Rub each mince ball with the olive oil and grill them for 8 minutes on each side or until it’s done to your liking.

6 Serve the patties on toasted brioche buns with the bacon and onions on top.

Follow the brand on Twitter at @SedgwicksOB #sharethewarmth, Facebook at Sedgwick’s Old Brown or on Instagram at Sedgwicksoldbrown

11 The waiting game

Paarl wine farm Avondale is one of the country’s foremost organic and biodynamic operations, having pioneered a sustainable system of viticulture which owner Johnathon Grieve calls BioLOGIC®. But it’s an approach which takes patience and faith. Each Avondale wine tells part of this remarkable journey, and Cyclus is a testament to the farm’s natural approach and the vital role biodynamics plays in the vineyards. Instead of synthetic chemical fertilizers, biodynamic viticulture uses nine core ‘preparations’ to feed and nurture the soil through the year. Before being applied, these are first stirred into a vortex to create alignment and rhythm, and then reversed

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to create energy and chaos. No surprise then that the graceful curves of the vortex dominate the label of Avondale’s flagship white wine.

Cyclus is a five-way blend built on a foundation of Viognier, balanced by equal parts Chenin Blanc and Roussanne, and rounded off with smaller portions of Chardonnay and Semillon. Grapes are hand-harvested – and the unfiltered juice is fermented in 500-litre and 600-litre oak barrels.

“Because we only use natural yeasts it can take up to nine months for the wine to finish fermenting. It’s part of the process, and it really contributes to the character and expression of the wine,” Grieve says.

On the nose, Cyclus offers up violets and peach, with a hint of frangipani, while the palate delivers intense flavours of pear, apricot and fig. The integrated oak and extended lees contact offer a creamy, structured finish.

T I N U S TA L K S | T I N U S VA N N I E K E R K

WE LIVE IN AN AGE OF INSTANT GRATIFICATION. OF TWITTER, SNAPCHAT AND INSTAGRAM. HOW GENUINE AND VALUABLE ARE THE ENGAGEMENTS WE HAVE?

Dear reader…

w Just recently, the trickle of connections with readers who have comments and questions … has started to gather momentum.

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riting for Cheers has become an upbeat experience during the past few months. I initially wondered who would pick up a liquor magazine at a TOPS at SPAR outlet and read the contributions, from features on beer to advertorials on whisky, not skipping the adverts and other fascinating food and wine pieces. And then respond to some of the comments with their own observations. Just recently, the trickle of connections with readers who have comments and questions, albeit there from the beginning, has started to gather momentum.

I received dozens of calls after the article on “three restaurant irritations” was published! That’s when I realised how alive and active Cheers magazine really is.

One question raised regularly is about the “body” of a wine, and more specifically “when is a wine light-bodied, medium-, full-bodied or heavy?”

The term “body”in wine appreciation is used to assess the weight of a wine on the palate, and assessing it can be quite a daunting task particularly for the wine novice. A wine’s body can be described as light, medium, full, or somewhere in between. Just imagine, for example, the relative weights of skim milk, low fat milk, and full cream milk in your mouth. They’re all different in texture,

not so? A light-bodied wine, like skim milk, will “feel” light on the palate, while a medium-bodied wine has more weight, similar to low-fat milk. Lastly a full-bodied wine will tend to taste fuller, having more substance, like an unctuously rich full-cream milk.

Body is often poorly understood.

For example, body tells you nothing about the quality of a wine or the intensity and concentration of its flavours or how long the aftertaste will linger. To extend the comparison with a food example: think about a special sorbet, like lemon or granadilla, which is very light in feel and body, but conveys riveting flavour intensity and lip-smacking quality.

Body in wine relates primarily to the presence of alcohol with low alcohol wines appearing light bodied and high-alcohol wines more full-bodied.

If such a wine is also imbalanced, i.e. tannic with the alcohol showing prominently, and there are insufficient fruit and flavour properties in the wine to mask the alcohol, the wine will be described as “heavy” and that is not a positive.

“Texture” and “mouthfeel” seem to be further words causing confusion when wine is served and discussed and is arguably (and alas!) one of the least talked-about dimensions of wine.

Texture, sometimes also referred to as mouthfeel, is related to body in wine tasting vernacular, and depicts a wine’s tactile impression which, in turn, has to do with the different degrees of astringent feel and taste that wine will impart. Extending the

analogy – your fingers and hands can feel the difference between corduroy, velvet, hessian and silk, not so? There’s a reason that fabrics are often used as metaphors for texture or mouthfeel.

Your mouth and brain do the same with wine, “feeling” its texture.

To understand and appreciate a wine’s texture one of course needs to know something about its origin, which is a story for another day…

WINE | WHITE BLENDS

White wines are lighter-bodied and more refreshing than their red counterparts – but they can be equally complex and sophisticated, depending on which grapes are used and whether the wine sees any wood maturation too.

PAINTING WITH

f lavour

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WHITE BLENDS

| WINE

FROM THAT SQUAT LITTLE BOTTLE OF GRAÇA WHICH HAS THE PARTY SINGING, DANCING, SHARING AND LAUGHING, TO SOME OF THE COUNTRY’S MOST EXPENSIVE AND HIGHLY LAUDED WINES, WHITE BLENDS ARE A HOT TOPIC. FIONA MCDONALD REPORTS.

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When international critics talk them up and wine lovers try to get their hands on them, a few hundred bottles don’t go very far.

t’s a category which has international critics salivating: South Africa’s blended white wines. But why? Because they are made by some of the countries hippest and hottest winemakers?

Certainly. Because they are world class? Definitely. Because they’re exciting? Absolutely!

Many of these white blends are wines which the average man in the street is unlikely to have heard of.

And if he has heard of them, he’s unlikely to have tasted them. This is potentially the territory of wine geeks and anoraks…

Wines such as Eben Sadie’s Palladius, a complex blended white which is credited with getting the ball rolling when first released in the early 2000s; Alheit Cartology, Mullineux White, Tokara Director’s White, Nederburg Ingenuity White, Vuurberg White, Savage White, Naudé Adoro White, De Morgenzon Maestro White…

Not one of these wines retails for less than R100 – and many for considerably more… multiples of that in fact. It’s not just the price tag which is a factor but the volumes: these are labours of love, wines made in very small quantities, often just a single barrel which translates to a few hundred bottles. And when international critics talk them up and wine lovers and geeks from all corners of the globe try to get their hands on them, a few hundred bottles don’t go very far.

If I were to throw in a sporting analogy: these wines are at the Olympics, the Tour de France, in the semi-finals of a Grand Slam tennis tournament or a soccer or rugby World Cup! These wines are grabbing the headlines for a number of reasons. Primarily because they are exciting, thrilling wines which could ONLY have come from South Africa. Nowhere else. But that’s just one of the reasons they are special.

So what’s it all about?

Well, the fact of the matter is that South Africa is blessed with a lot of diversity – and it’s all these differences which work in the country’s favour.

There are massively diverse soils – some of the oldest in the world at around 650 million years, give or take a millennium or two. The national vineyard is made up of a range of grape varieties and then there are all the climatic differences affected by things like predominant winds, elevation and height above sea level.

And that’s before factoring in things like old vines and new plantings.

All of which means that South African winemakers have the proverbial artist’s palette, dotted with a cornucopia of different elements, or colours, to play with while creating their masterpiece. The great Greek philosopher Aristotle wrote more than 2000 years ago that the whole was greater than the sum of its parts.

Nowhere is this more relevant than in the field of wine blending.

The question needs to be asked: why do winemakers blend?

Flavour and complexity. Imagine how bland dinner, lunch or breakfast would be if there was just one flavour. People like new flavours.

It’s the reason that styles of cuisines go through fads. One year it’s all about Mexican flavours – nachos, enchiladas, tacos, guacamole and salsa. The next its South East Asian with lemongrass, chilli, lime juice and fish sauce providing the highlights in green and red curries and Pad Thai noodles.

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WINE | WHITE BLENDS

Wine is no different. Blending enables the winemaker to bring out new flavours. Wine drinkers know what Sauvignon Blanc, Chenin Blanc and Chardonnay taste like. But when you blend a bit of Semillon in with Sauvignon Blanc, it’s a different wine.

Add a little bit of Viognier to Chenin Blanc and suddenly there’s a floral, peach and nectarine element to the wine.

Take Sauvignon Blanc as an illustration of how areas and climates can differ, for example. Grown in Elim, where the wind blows almost incessantly and it’s markedly cooler than in Stellenbosch or Paarl, the flavours range from asparagus, pea shoot and vegetal to dusty and flinty. In the warmer inland areas the flavour profile is noticeably distinct, frequently riper with lemon, grapefruit, grass, gooseberry and figs used as descriptors.

Historically, South Africa has planted more white grapes than reds.

It’s recorded that in 1822 something like 90% of all vines planted were Semillon. Just as food fashions change, so do grape plantings and Semillon fell out of fashion with Chenin Blanc then coming to the fore in the modern era. Chenin Blanc is a ridiculously versatile grape, lending itself to brandy distillation, sweet and dry wine as well as bubbly.

It took a visit from a group of Masters of Wine from the United Kingdom to pose the question in the 1990s: with so much Chenin Blanc around – one third of all grape plantings at that stage – why were South African winemakers not trying to take the grape seriously?

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Consequently a few producers took up the challenge and started to give Chenin Blanc the attention it deserved. So it’s no coincidence that so many of those top/world class white blends mentioned earlier contain Chenin Blanc, much of it from old vines.

Every year, the release of the annual Platter Wine Guide is eagerly awaited. In the 2016 edition of South Africa’s wine bible, the second largest category of wines awarded the coveted 5 Star rating is white blends – 12 wines out of a total of just 83 wines or almost 15% of the total!

Winemakers such as Andrea Mullineux, Chris Alheit and Ian Naudé have a very precise focus and vision.

They know what they want and that is for the final wine to respect the fruit contributing to it. This goal is crucial to blending. And while the Mullineux White, Alheit Cartology and Naudé White might be made in small volumes, there are superb examples of good to very good white blends made in much larger quantities.

For too many years wines were foisted on the public as Grand Vin Blanc or Grand Cru – arbitrary neutral white wines which simply mopped up whatever was left over in the cellar. The fact that we no longer see those sort of wines speaks volumes.

Winemakers and marketers have realised that the wine drinking public want some character from the bottles they open.

Graça is a great example of working towards a focussed goal – and also achieving commercial success. More than 25 years ago Stellenbosch Farmers’ Winery (now Distell) set out to make a light, crisp, dry, somewhat acidic wine in a Portuguese Vinho Verde style. To do so they blended mainly Sauvignon Blanc with Semillon and Cruchen Blanc, then known as Cape Riesling.

That the public loved it goes without saying and by 1996 it was the country’s top selling cork-closed

From vineyard to bottle – capturing the flavour of the grape, affected by one single growing season’s climatic influences and adding an element of winemaking skill by the use of either wood or lees is the ultimate challenge for a vigneron.

wine. And it’s still selling well, three decades later!

Wolftrap wines was awarded 4 Stars in the 2016 Platter Guide.

It’s a lip-smackingly delicious blend of Viognier, Chenin Blanc and the more unusual Grenache Blanc – and it retails for around R50. What’s more, 60 000 cases of it were produced – so there’s more than enough to go around.

One of the more interesting characters in the South African wine industry is Bruce Jack who started Flagstone Wines nearly two decades ago. Here are his notes on one of Flagstone’s best sellers, the Noon Gun white.

“We put an extraordinary amount of care into crafting this quirky blend – which for the past 12 vintages has won numerous awards and a legion of fans around the world for its balance and zesty concentration.

“When I started making wine under my own label, I was, like most young winemakers, obsessed with crafting exuberant examples of single varieties like Chardonnay and Sauvignon Blanc.

“All my naïve pontificating eventually got to my mother, who told me it was OK if I wanted to be the Mozart of Merlot or the Salvador Dali of Sauvignon Blanc, as long as I also made a wine for her which was unpretentious and all about balanced drinkability. Although we called the project Noon Gun, my mom always referred to this blend as ‘ ‘Mom’s Plonk’ – it was her way of helping me keep my feet on the ground.”

De Wet Viljoen is the winemaker at Stellenbosch winery Neethlingshof and the man behind the Six Flowers. It’s part of their Short Story Collection – and the story goes that young widow Maria Magdalena Marais took over the building of the estate’s manor house after the death of her husband Charles, in 1813. Now a national

WHITE BLENDS

| WINE

From vineyard to bottle – capturing the flavour of the grape, affected by one single growing season’s climatic influences and adding an element of winemaking skill by the use of either wood or lees is the ultimate challenge for a vigneron.

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WINE | WHITE BLENDS

(Blends should be) flavourful, balanced, interesting and exciting –we should all want to have more than one glass…

monument, her tribute to her children can be seen in the six flowers placed in the building’s gables, representing herself and her five offspring.

Six Flowers, then, comprises six different white grapes which are skilfully blended to make a deliciously complex wine: Chardonnay, Chenin Blanc, Sauvignon Blanc, Viognier, Gewürztraminer and Weisser Riesling.

Blending is all about making wines which appeal to the market – top, middle or lower end. They should all be flavourful, balanced, interesting and exciting – and we should all want to have more than one glass…

Quoted in an article in The Drinks Business, Bruce Jack said it best: “Building ‘total wine’ white blends in South Africa requires a certain hedonistic approach to the craft of blending. Making things simpler doesn’t always make them better. It’s as though you are swimming against a rip tide of complexity. Your instinct is to swim against it, to fight it. But this is the quickest way to die. You need to relax and go with the flow. Embracing the natural diversity our soils gifts us a wonderment of complexity – the main thing is not to panic. The one skill we need is in balancing it all out. And that’s when the delicious magic happens.”

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South African winemakers have the proverbial artist’s palette, dotted with a cornucopia of different elements, or colours, to play with while creating their masterpiece.

WHITE BLENDS

Jordan Chameleon

Graça

More than 30 years old now and still as fresh as a daisy!

Originally styled to mimic the ‘green’ wines of Portugal (vinho verde) it used to be a complex mix of up to eight different grapes. Now it’s a more workable three – Sauvignon Blanc, Semillon and Colombar.

Gentle whiff of lemon and faint asparagus on the nose with lovely zippy lemon, nettle and fruity melonflavours on the palate.

Chameleon by name … and nature. The wine expresses the differences between Sauvignon Blanc, Chardonnay and Chenin Blanc which make up the blend.

There’s some green fig and grapefruit from the Sauvignon, some citrus from the Chardonnay and a touch of melon from the Chenin Blanc. Light, juicy and easy drinking.

Buitenverwachting Buiten Blanc

An old ‘staatmaker’ – dependable and reliable, this blend of mainly Sauvignon Blanc with Chenin Blanc and a splash of Semillon has a light lemon sherbet nose with a hint of pear drop and grass.

In the mouth it is tangy with lots of lemon and granadilla flavour. Tart and juicy and very drinkable.

| TA S T I N G S

Nederburg Lyric

Sauvignon Blanc, Chenin Blanc and Chardonnay mingle in this juicy, slightly tropical styled wine. Expect granadilla, lime and orange with crisp, zesty tang and succulence. Lively and bright, it’s ideal for poolside quaffing in summer.

To p Buy!

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TA S T I N G S | W H I T E B L E N D S

Zonnebloem Blanc de Blanc

Chenin Blanc leads Sauvignon Blanc in this white blend. It’s a mediumbodied wine with lovely passionfruit and guava with a light zippy acidity from the Sauvignon adding a lemon freshness. Good length of flavour.

Springfield Miss Lucy

Named after a fish – the red stumpnose that the Bruwer family of this Robertson wine farm would catch on summer holidays.

A blend of Sauvignon Blanc, Semillon and Pinot Gris, the wine is vividly tangy and fresh with lots of grapefruit and citrus flavour with a light brush of fig, kumquat and gooseberry. Zippy and lively which makes it easy to think about opening a second bottle.

Wolftrap White

A blend of Viognier, Chenin Blanc and Grenache Blanc.

Its price tag belies its quality – you get a lot more wine than you’d expect! Gentle stonefruit, nectarine and peach blossom aroma.

Bright, lively and vibrant in the mouth with peach and nectarine succulence. Good frame and body from a light oaking. Good long finish with lovely fruit density.

To p Buy!

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Boschendal Pavillion Blanc

A little splash of hanepoot adds a grapey fruitiness to this blend of Chenin Blanc, Colombar and Sauvignon Blanc.

Gooseberry, peach with lemongrass zip and zing.

Crunchy apple and pear freshness and life make for a pleasant mouthful.

HOME |

DON’T BE A

bar black sheep IF GOOGLE IS HELPING YOU STOCK YOUR BAR, YOU’RE IN FOR A SHOCK. CLIFFORD ROBERTS OFFERS TO SAVE YOU MONEY AND STOP YOUR FRIENDS FROM JUST WALKING AWAY.

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S TO C K YO U R B A R | H O M E

All the kit and caboodle – strainers, shakers, muddlers, tot measures – your home bar will be naked without it!

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an caves. Entire television series are devoted to them.

Fooz ball and pool tables are almost mandatory, along with a large screen television “to watch the game” but you gotta have a bar!

Every wannabe Steve McQueen is going to tell you it’s easy. Having a bar ready to deal with the sudden influx of mates looking to “try something new” takes just a few essentials.

That list you’ll find at the bottom of this article. It’s short, sweet and to the point. But first, a word of caution: skip there and you’ll miss out because what follows is the truth, the whole truth and nothing but. Your bar depends on it, as does your reputation.

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H O M E | S TO C K YO U R B A R

Now, of course you realise that the only spot the magic of cocktails really works is in places that do it for a living. The reason isn’t because of the presence of sexy strangers.

Nor is it about the drinks. As every pro-bartender, sorry… mixologist!, knows: the bar is all about theatre.

And just like theatre, you have to know your audience. All those ingredients for Sex on the Beach are only going to sit on a shelf and gather dust if your guests are only interested in beer. (Not that beer can’t be exciting.)

You’ll need to consider your costume. A hat’s good. You’ll need a hat because no-one has ever seen you in one, except perhaps that washed out John Deere baseball cap you bought for the Springbok Nude Girls concert a decade ago. If it has a wide brim, is tilt-able and made of suede all the better. Sombrero’s are a definite “Si, Si, Senora”!

Try smokin’ hot sunglasses. A word of caution here though: you can only be Tom Cruise in Cocktail if you are Tom Cruise in Cocktail. Everyone else is a faker and do you want to be called out as a faker? Didn’t think so…

Sucking up – straws for all with costumes, wigs, hats and shades adding to the fun quotient.

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A barbie shirt shouts funtime.

Barbie, as in “shrimp or steak on” and not “with Ken”. This will surely take a little stretching of your skills, young Skywalker. Here you must learn that sometimes, as with this piece of essential bar attire, cheap-and-nasty is best. This is the sphere of newly purchased adornments that literally fall apart soon after first wearing; that no self-respecting retailer will stock because they couldn’t face the overwhelming stink of polyester in the store. Naturally, cheap means loud too. Achieve this and you have attained a new high score.

Still in the costume arena, a steady supply of matches can make a quirky addition – for parking in the corner of your mouth and for bar tricks that never get old.

As mentioned before, no evening of entertainment can happen without an audience and you’ll definitely need one. None of those other lists told you that; they just assumed you’re a party animal. But we both know just how sad it is to drink cocktails alone, no matter how pretty they are adorned with umbrellas and fruit decorations.

If no-one’s available, strap a leash on the cat, close the blinds and definitely no pictures on social media.

Take it up a notch with beats.

Here’s an excuse to splash out on that sound system you’ve always wanted. Better get a deadbolt for the front door in case someone like the neighbours or police try to bust their

way in. Your choice of music is crucial too. Pick the wrong tunes or the wrong volume and your party’s going one way. But that’s a whole other article…

Because you’re an avid theatregoer, you’ll already know that a great stage generally involves stuff you don’t even notice. Like lighting.

A cocktail will never deliver those longed-for “oohs” and “aahs” if they’re bathed in the gentle glow of a single energy saver bulb glaring down onto your bar counter.

What were you even thinking? Time to dust off the lava lamp. If you don’t own one, toss a shawl over an ordinary lamp or go out and get candles.

If you go the naked flame route, you should also consider a fire extinguisher. After all, every bar and theatre is required to have one and so should yours. Many a bar counter has felt the burn from a spilled flaming Sambuca. Come to think of it, you definitely need an extinguisher!

Another décor thing to jazz up your bar would be a few infusions.

Nothing says “mystic genius cocktail master” than a couple of bottles of vodka behind the bar with a twig of some herb or plant in it. Make sure the plants aren’t poisonous. Duh! We reserve judgement here on flags and stupid “fun” signs (refer to the section on audience selection). Remember, you’re in theatre here; it’s about the audience, not you.

Add to the list of must-have’s a trusty companion. All the cool people have them, from the Lone Ranger to Batman. (Tonto and Robin, remember?) You might not be like David Copperfield yet, but every audience loves to participate.

You can ask for volunteers on the night, or choose your side-kick beforehand. If they have a six-pack (not the cooler box kind) and are open to serving snacks then all the better.

Now that you have found the grail, consider acquiring the gear below. Alternatively, start slow – find three cocktails you like and visit your local TOPS at SPAR to buy what you need to make them.

The extras Basic equipment you’ll need includes: a good cocktail recipe book, cocktail shaker, toothpicks (for the garnish), blender, cocktail umbrellas, a cutting board and knife, bottle opener/corkscrew, jigger, napkins and swizzle sticks.

Garnishes help dress up your drink. Head for the fruit and veggie department for limes, oranges, pineapple, green olives, sliced apple, berries and Maraschino cherries.

Other useful ingredients are ice (cubes and crushed), bitters, fresh cream, Tabasco, Worcestershire sauce, castor sugar and salt.

They may all be containers, but using the wrong glass for a cocktail is just wrong.

You’ll need tumblers, martini glasses, highball glasses, flutes, wine glasses and shot glasses.

For mixes, stock up on: cola, lemonade, ginger ale, soda water, tonic water and juice (cranberry, orange, tomato).

And finally, never forget your alcohol: wine (sparkling, red and white), beer (light and dark), whisky (American and South African), brandy (definitely South African), gin (again, definitely South African), vodka, rum, tequila, vermouth (dry and sweet) and liqueur like Triple Sec or Cointreau.

Now go and remember: let’s be cool out there.

| HOME

Nothing says “mystic genius cocktail master� than a couple of bottles of vodka behind the bar and some garnishes to help dress up your drink like limes, mint, or Maraschino cherries.

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A DV E RTO R I A L |

The Best of the Spey

50ml Johnnie Walker Platinum Label™ 12.5ml Maple Syrup 2 Dashes of Angostura Bitters 1 Add all ingredients together into a small tumbler, and fill with ice, if you have a long teaspoon use that and stir the cocktail together until it will double in size.

2 Fill the glass with ice till the top and use the zest of an orange and spritz it over the top of the glass.

#THEDRINKSLINGER w elcome to The Drink Slinger. My name is Dom De Lorenzo. Coming from a slightly Italian background I was brought up around food and large groups of loud Italians – which was always fun.

From a young age I wanted to be something exciting – like an astronaut! Since it was only a dream I decided to study finance and hopefully spend my working life behind a desk. As with most students aged 20, I needed to make money – so started as a bartender to generate some income.

I fell in love! From that first moment behind the bar I soaked up the atmosphere and felt like I had come home.

My studies took a little longer than anticipated … but I put my newly acquired skills to good use by starting up a business with three friends – a Mobile Bar Company. As a team we were able to start a small bar in Maboneng, Johannesburg, called the March Hare. It was a pop up bar to give people the feeling of disappearing down a rabbit hole.

All the while, I kept pursuing the love of mixing drinks and was able to make it as a national finalist for the Beefeater Mix London competition. But that wasn’t all: there was the Angostura cocktail challenge 2013, Bacardi Legacy competition finals in 2014 and 2015 and I finally won the

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World Class 2015 South African Finals and went on to represent South Africa in the global finals.

Diageo had faith in me and spotted potential in both my attitude and cocktails and provided me with the chance to become part of World Class Brand Ambassador team. What an opportunity! That allowed me to go out and train and inspire other fellow bartenders to not just strive to be better, but to try and be great.

The bartender is always the first person approached and questioned – when you’re in a bar, that is! For me, I might not be an astronaut but I’m always willing to assist where I can. If you’ve read this far, this is an open invitation to send me an email. I’m thedrinkslinger@cheers.co.za.

Tweet me on @drinkslingersa or follow me on @Thedrinksingersa on Instagram to see what refreshing drinks I am currently whipping up.

Join me. It’ll be fun.

JOHNNIE WALKER® PLATINUM LABEL™ 18 YO Johnnie Walker Platinum Label particularly reflects the sweet and elegant style of Speyside Malts.

Stewed fruit, malty cereal, creamy vanilla, fragrant almonds and tangerines – balanced with a subtle smokiness.

Rich and intense flavors that give a substantially long taste experience. Johnnie Walker Platinum Label is something that should be enjoyed when the moment is right and will be something for both him and her.

The fact that Johnnie Walker Platinum Label is something rare and beautifully crafted it is truly best enjoyed when you are enjoying the company of someone who is truly dear to your heart, whether it be for the traditional platinum wedding celebration or just a simple elegant evening near the fire place. “The Best of the Spey” is a must have in these situations.

The Celebration

30ml Johnnie Walker Gold Label Reserve™ 20ml Pinot Grigio 20ml Medium Cream Sherry 15ml Agave Nectar 15ml Lemon Juice 1 can of soda water 1 Add all the ingredients apart from the soda water together into a sealable container that will be filled with cubed ice.

2 Give that all a shake and strain the liquid out into a Champagne flute – keeping the ice in your container.

3 Top the drink up with the chilled soda water.

And garnish with a simple lemon zest.

T H E D R I N KS L I N G E R@ C H E E RS.CO. Z A

JOHNNIE WALKER® GOLD LABEL RESERVE™ Johnnie Walker Gold Label Reserve is a luxury blend of vibrant malt and grain whiskies from all over Scotland, through the centuries gold has defined all that is precious and valuable. Today Johnnie Walker Gold Label Reserve truly defines moments of celebration that can be enjoyed whichever way that you would like.

When carrying on the tradition that is the Celebratory blend we are going to make a cocktail that is going to fit perfectly into a setting of celebration and beauty. “The Celebration” can be used anywhere from a beautiful birthday lunch to a group of friends seated around a table at night toasting to a new opportunity.

D R I N KS L I N G E RSA

The 1867

50ml Johnnie Walker Blue Label™ 12.5ml Rooibos Tea (Cold) 12.5ml Martini Bianco 1 Add all the ingredients into a tumbler and stir with ice, once it has doubled in size then add more ice and garnish with an edible flower.

T H E D R I N KS L I N G E RSA

JOHNNIE WALKER® BLUE LABEL™ Johnnie Walker Blue Label contains rare, mature malt and grain Scotch whiskies that present a multi-layered symphony of flavors with a uniquely long and satisfying finish. Only Johnnie Walker has access to such large reserves of the finest Scotch whisky in the world. But only 1 in 10 000 casks possess the exceptional character, bold flavor and matchless quality to be included in the blend.

This being said it is aptly named the rare blend and with that in mind it is for that occasion where a toast is needed to tie the day together.

“The 1867” has been designed to give you a platform to deliver the perfect speech knowing that the toast will stun and awe the crowd, as did the moment that is being cheered to.

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BEER |

FLAMING DOCTOR PEPPER (BEER, SPIRIT AND AMARETTO)

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B E E R C O C K TA I L S

| BEER

A PINT TO EVERY GENERATION OF NEW DRINKERS, THE DEPTH CHARGE OR SHANDY SEEMS LIKE A NEW INVENTION. YET, LIKE BEER COCKTAILS IN GENERAL, THEIR ORIGINS ARE FAR OLDER, WRITES CLIFFORD ROBERTS.

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n the 1920s, a thin Englishman with long arms and a burly American made an unlikely, but memorable couple. Together Arthur Stanley Jefferson and Norvell Hardy became an iconic comedy duo. They changed their names to Stan Laurel and Oliver Hardy and became the inimitable Laurel and Hardy.

Even though June 16 would have been Stan’s 126th birthday, they still retain a loyal following to this day; their brand even has its own official website, long after both have passed their sell-by dates.

How does this relate to the subject at hand? Like beer and the cocktail, each had a following separate from the union. Laurel had been in more than 50 films and Hardy, in over 250 productions

So you think you’re hot stuff? Beer is becoming the hottest thing in cocktails nowadays – like this Amaretto flavoured Dr Pepper.

before their first joint movie – about convincing a Scot to swop his kilt for trousers – in 1927. (In hindsight, the producers may have put a little more thought into the title if they’d known Putting Pants on Philip would go down in history as much as it has.)

More to the point, Laurel and Hardy found an odd, but perfect fit.

It’s something a bit like the idea of beer and cocktails, which as a single entity just seems to grate in the imagination. But beer cocktails have been around even before there was a name to describe them. Purl is spoken of as an ancestor of the cocktail itself and comprised herbs in beer; the Flip of the 1700s is a mix of beer with molasses, eggs and rum, and one recipe approximating the modern Shandy was discovered as far back as the 1800s.

Fast forward to the current century and mixologists have of late reawakened the marvel of this creature after its long slumber. For example, the 2010 edition of drinks writer Dave Broom’s book, The Complete Bartender’s Guide, mentioned using even Zinfandel in a cocktail, but not beer.

Comedic heroes in the black and white moving picture era before talkies, Laurel and Hardy still have a faithful following.

Credit: www.laurel-andhardy.com

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B E E R | B E E R C O C K TA I L S

Make a splash – by being adventurous and adding whisk(e)y or even cream liqueur to your malty brew.

A CURIOUS STORY OF THE HUMBLE SHANDY Shandies may be one of the most widely consumed beer cocktails.

In SA certainly, with half the ingredients seemingly ubiquitous and lemonade a close second, softening the beverage has always been a very small and easy step to take care of non-beer drinkers at a social event.

It’s impossible to know exactly when it came about, but since its earliest references, the cocktail has emerged everywhere. Lager is mixed with ginger beer, tonic water or apple juice, as well as citrus juices like grapefruit, lime and orange.

In the 1918 book Shandygaff, American writer Christopher Morley wrote – through the fictional character of John Mistletoe – that Shandygaff, the name of the beverage then, is “a very refreshing drink, being a mixture of bitter ale or beer and ginger-beer”. He goes further however to say it is “commonly drunk by the lower classes in England, and by strolling tinkers, low church parsons, newspaper men, journalists, and prize fighters”. Morley asserts Henry VIII invented it “as a solace for his matrimonial difficulties” and that “continual bibbing of Shandygaff saps the will, the nerves, the resolution, and the finer faculties, but there are those who will abide no other tipple.”

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IRISH CAR BOMB (IRISH STOUT WITH CREAM LIQUEUR OR IRISH WHISKEY)

Four years later, Jennifer Fiedler’s The Essential Bar Book was one of the newcomers punting various types of beer as well as cocktails like Black and Tan – the famous mix of pale and dark beer.

As recently as a few weeks ago, SAB hosted a launch to promote beer cocktail recipes devised by master brewer Denis da Silva and SIP Exclusive mixologist Owen O’Reilly that are easy enough to be recreated at home.

“Beer cocktails came back with a bang in 2014,” says O’Reilly. “In 2015 one could see beer being used more and more in cocktails to add depth, mouth feel, texture and even as balancing agents. Now, tall beer cocktails are coming back again with beer syrups or reductions making a big appearance as a cocktail ingredient.”

Around the world, you’ll encounter drinks like the Mexican Michelada, a

Bloody Mary made with beer instead of vodka; and, the Black Velvet, with stout floated on bubbly.

The trend has been a boon to brewers, and especially the burgeoning craft brew industry in South Africa, as a way of introducing a new audience to beer and satisfying thirsty regulars who’ve wondered: what’s next?

In addition to the “push” of beer-makers, beer cocktails have a “pull” attraction too: they just have a friendly, approachable ring to them.

Where a home mixologist may occasionally be stymied by a rare ingredient for the making of a traditional cocktail, beer doesn’t throw back nearly so many problems. “The popularity of beer cocktails springs from the fact that most – like the Shandy (lager and generally, lemonade), Snake Bite (lager and cider) or Depth Charge (lager and spirit) – are easy to make and normally don’t have more than two or three ingredients,” says O’Reilly.

Of course, simple doesn’t necessarily mean boring. Just try some of their names for size: Dog’s Nose (beer and gin); FlamingDoctor Pepper (beer, spirit and Amaretto); Diesel (beer and cola); and, the Irish Car Bomb (Irish stout with cream liqueur or Irish whiskey). For the Sake Depth Charge, a shot glass is balanced on chopsticks horizontal on the rim of a glass of lager. The drinker bangs the counter to tip the shot over into the beverage below.

What’s not to like when you can try this in your sleepy local, if there’s Sake that is?

O’Reilly says he was surprised by the amazing combination of gin, orange juice and a crisp, light lager. “Also beer, tequila and dry lemon as a combination is a winner. The one drink I made for SAB with the Castle Chocolate stout, Irish whiskey, coffee, vanilla syrup and egg white has so far been my favourite.”

Only time will tell which combinations will linger long enough to join the greats, but like Laurel and Hardy, beer cocktails will forever be part of the grand and entertaining mixeddrinks parade.

THINGAMAJIGS |

THERE’S NO USE CRYING OVER SPILT MILK, OR SO THE SAYING GOES… BUT WHEN A COASTER CAN STOP YOUR SURFACE FROM BEING PERMANENTLY STAINED

BY DAMP GLASSES, IT’S A GOOD THING. HERE’S A SELECTION OF THE LATEST ‘MUST HAVE’ GOODIES SOURCED BY ASHLEE ATTWOOD.

Vintage Thingamajigs

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2 3

5 To p Buy!

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6 1 Honeycomb coasters white and cork – R360, available from www.legstudios.co.za/ shop-online 2 William Sports duffel bag – R2 375, available from www.antelo.co.za, stockists available country wide 3 Skinny Leg Planter – R150, available from www.swaggercollective.co.za 4 Dome Planter – R200, available from www.swaggercollective.co.za 5 JC le Roux La Fleurette, available from TOPS at SPAR 6 Spilt Milk Coasters – R250, available from www.legstudios.co.za/ shop-online

| S PA R G O O D L I V I N G

SPAR Good Living Spring cleaning OUT WITH THE OLD, THE TIRED, THE WORN AND IN WITH THE FRESH AND THE NEW!

CLOTHES PEGS Available in wooden, plastic and soft grip; in pack size 12’s IRONING BOARDS Standard metal framed; assorted colours

HOUSEHOLD GLOVES Available in small, medium and large sizes

REGISTER ON OUR SITE WITH YOUR CONTACT DETAILS AND FAVOURITE SPAR STORE AND ENJOY YOUR SHOPPING EXPERIENCE WITH SPAR GOOD LIVING ONLINE.

Range of washing machines, tumble dryers and other household appliances available at www.goodlivingonline.co.za

PLASTIC COAT HANGERS White and steel colourways; in packs of 5s Sep/Oct 2016

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R E S TAU R A N T | P R O N

FOOD OF THE

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PEOPLE 1 ASIAN CUISINE TAKES MANY FORMS – AND IS LOVED THE WORLD OVER. SOME PEOPLE ARE PREPARED TO ALMOST MAKE A PILGRIMAGE TO SATE THEIR DESIRE FOR GOOD NOODLES. JANINE WALKER TAKES A CLOSER LOOK AT JOHANNESBURG’S PRON WHERE THEY’RE FRESHLY MADE.

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P H OTO G R A P H S: G R A N T B US H BY

e

mma Chen named her first restaurant The Red Chamber after one of China’s greatest classical novels, Dream of the Red Chamber.

Celebrating its 27th anniversary this year, it has become known for its wide selection of Mandarinstyle dishes and is now deservedly something of a Johannesburg dining institution.

So there was a buzz when Chen decided to open a new establishment last year in the up-and-coming foodie suburb of Linden.

Pron (an acronym for the People’s Republic of Noodles) couldn’t be more different from Chen’s first establishment. Pared down with a simple and small menu, it shouldn’t come as a

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surprise as it is a paean to Chen’s past documented in her 2009 memoir Emperor Can Wait (published by Picador Africa).

When Chiang Kai-shek and his Nationalist Party lost the Chinese mainland to the Communist Party, Emma Chen’s family escaped to the newly formed Republic of China in Taiwan.

“Emperor can wait while we eat” was the popular Chinese proverb capturing the importance of food which Chen often heard as a child growing up in a military camp on the island. For her, certain dishes conjured up the sights, sounds, smells and tastes of her childhood in a country thousands of miles from South Africa which she made her home in the early 1980s.

And so with Pron Chen decided to go back to her roots and serve

the food that she grew up with and recreate dishes from her formative years. There is no rice, no sweet and sour sauce, nothing deep fried in batter and no spring rolls.

As Chen herself explains it, other than the occasional wedding banquets that she and her whole family attended, most of the time they would frequent eateries which served a few tapas type of dishes (literally called “small dishes” – some hot and some cold.)

For her, this is the food for the people.

The first thing to get your attention when visiting Pron is the riot of colour and its tongue-in-cheek Cultural Revolution décor. It has a kitsch cool style that immediately puts a smile of your face.

First time visitors to Pron would do well to share a number of small starter plates – from dry fried green beans with a black bean paste and

(noodle)

Obviously, the noodles are the star of the show, made on-site in the traditional northern Chinese fashion using wheat rather than rice to achieve a thick, chunky noodle.

3 4

cold Chashao pork slices to wood ear salad with a piquant mustard sauce and a spicy brinjal salad that is served cold. For the more adventurous there’s the delicious Pig’s Ear Salad, a spicy combination of thinly sliced marinated pig’s ear with heaps of coriander. It’s perhaps slightly chewy to a Western palate but no more toothsome than calamari – but it packs way more flavour.

The abundant use of spring onion, coriander, garlic, chilli and Sichuan peppercorns in the food means that dishes have big flavours yet are refreshing at the same time.

A serving (or two or three) of the ‘hand-break-bread’, a layered, flaky flatbread filled with fresh spring onion and salt, is an absolute must.

Chances are that you’ll have wolfed it down before the rest of your starters arrive even though it is meant to accompany them.

Obviously, the noodles are the star of the show, made on-site in the traditional northern Chinese fashion using wheat rather than rice to achieve a thick, chunky noodle. There are more than 10 options to choose from for the main meal and hugely good value at R85. If you’ve had a number of “small plate” starters, one portion easily feeds two people.

5 (one) Emma Chen documented her past in her 2009 memoir Emperor Can Wait.

(two) Serving the food revolution – People’s Republic of Noodles iconography.

(three) Red, gold and all round tables – omens of good fortune in the basement dining area.

(four) Hello Kitty…stock up on some Asian essentials before leaving PRON.

(five) Renowned Johannesburg doyenne of Asian food and the revolutionary dynamo behind this new eatery, Emma Chen.

(six) On a warm summer’s day, the verandah is the perfect place to sit, sup and watch the passing parade.

Sep/Oct 2016

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The first thing to get your attention is the riot of colour and its tongue-incheek Cultural Revolution décor.

1 2 (one) All things bright and beautiful – PRON’s décor is unabashedly gaudy and irreverently fun.

(two) Taiwan is where Emma Chen’s family fled to during the cultural revolution – and funky novelty items, Made in Taiwan, are on display … and for sale.

(three) Flowery words might describe finer food but at PRON the fare is hearty and authentic.

(four) A rich clear beef broth with spicy highlights and freshly chopped spring onion is droolworthy.

(five) Emma Chen sampling one of her delicious noodle dishes.

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The signature dish is the Taiwanese beef flank noodles in a flavoursome slow-cooked broth and a dish that Chen describes in her book Emperor Can Wait and now lovingly recreated at Pron.

She explains that it’s influenced by the fire and spice of the Sichuanese who fled the Chinese mainland during the civil war, becoming her family’s neighbours on the island.

“Beef noodles are made from beef flank and they’re always served in a big bowl of broth which you drink out of the bowls they are served in.

In noodle dens when I grew up, there were always two varieties of beef noodles – one with pieces of beef and one without. To distinguish between the two, the beefless ones were called beef soup noodles meaning they were made from beef stock and were obviously much cheaper. When we were students it was all we could afford... Plump white homemade noodles curled in the middle of the brown broth, decorated with a handful of chopped fresh green spring onions and served in heavy bowls. The aroma and the steam made your glasses fog up when you lifted the bowl to your mouth to drink the broth.

If we were feeling flush, then you had some meat in it,” she reminisces.

PRON

| R E S TAU R A N T

BEEF FLANK SOUP NOODLES Serves 4-6

4 The one served at Pron obviously has protein in it – melt-in-the-mouth, unctuous beef teamed with soft noodles and a soup meant to be slurped up. For a bit of bite, add some of the restaurant’s homemade red chilli sauce made with sesame. It’s so good that it should be bottled and sold!

The Dandan pork noodles are pork mince served with a half-boiled egg that adds both colour and creamy decadence to the noodles.

For those who like their food on the hotter side, the Sichuan chicken with fiery pieces of chilli has a serious bite.

Pron has a small wine list with a few well-known wines available by the carafe. There are a few cocktails and Tsingtao beer as well as roasted coconut juice and aloe juice for those giving their liver a break.

However, Chen herself chooses to drink tea with her noodles, just like they did when she was growing up.

As she says, nostalgia can be a powerful agent of inspiration.

500g beef flank 1 x 5cm piece ginger 4 cloves garlic 1 star anise 5-10ml (one to two teaspoons) Sichuan pepper 1 x 3cm cinnamon bark 3 liquorice roots 5ml (one teaspoon) cumin seeds 1 x 5cm piece naartjie peel 5 spring onions 40 ml (two soup spoons) sunflower oil 40 ml (two soup spoons) chilli sauce (homemade or commercial) 3ml salt 40 ml soya sauce 20 ml Shaoxing wine 1 rock sugar 500g fresh noodles

1 Briefly blanch the beef flank, then rinse in cold water.

2 Peel the ginger and crush it lightly. Peel and crush the garlic.

3 In a piece of cotton cloth, put the Sichuan pepper, cinnamon bark, liquorice root, cumin seeds and naartjie peel. Gather the corners together to form a bag and tie with string.

4 In a large pot, put about 3 litres of water. Add the spice bag, the beef, 2 whole spring onions, the ginger and the garlic.

Bring to the boil and simmer for one hour.

5 Remove the beef and cut into cubes.

6 Carry on simmering for another 30 minutes.

7 Meanwhile, heat up a wok. Add the oil and quickly fry the chilli sauce. Add the salt, soya sauce and wine. Add this to the pot of stock. Add the cut-up beef and rock sugar and carry on simmering for about 30 minutes until ready to serve.

8 Boil the noodles until just cooked.

9 Chop the remaining spring onion into pieces.

10 Dish up the noodles into large bowls.

Add the beef soup. Sprinkle with the spring onion and serve.

5

(beef)

The signature dish is the Taiwanese beef flank noodles in a flavoursome slow-cooked broth – influenced by the fire and spice of the Sichuanese who fled the Chinese mainland during the civil war

SPICY CUCUMBER SALAD Serves 2-4 as a side salad English cucumbers 3 cloves garlic 1 chilli Pinch of salt 5ml (one teaspoon) sugar 10 ml (two teaspoons) soya sauce 10 ml (two teaspoons) rice vinegar Dash of sesame oil

1 Peel the cucumbers, cut them open, remove the seeds and cut into smaller pieces. 2 Peel the garlic and chop into fine pieces. Chop the chilli into little pieces. Add them to the cucumber.

2 Add the salt, sugar, chilli, garlic, soya sauce, rice vinegar and sesame oil 3 Before serving, put the salad in the fridge for 10 minutes to improve its crispness.

NOTE: If you want to make in advance, don’t add the seasoning until a few minutes before serving.

Sep/Oct 2016

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VARS

VISGEREGTE MET LENTE IN DIE LUG

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E M I L E J O U B E RT | T U I S NY W E R H E I 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

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MET DIE LENTE IN DIE LUG WIL MENS DALK BIETJIE LIGTER EET NÁ AL DAARDIE WINTERBREDIES, SALWENDE POEDINGS EN LAATNAG WARM SJOKOLADE-DRANKIES. VIS IS DIE DING, EN HIERMEE TWEE GEURIGE GEREGTE WAT MET VARS, SOWEL AS GEVRIESDE SUPERMARKVIS GEMAAK KAN WORD.

Griekse Vispakkie

Hierdie gereg is ’n goeie voorbeeld van hoe maklik visgeregte kan wees weens die feit dat dié gedierte relatief vinnig gaar raak en in die proses ’n klomp geure intrek. Hiervoor gebruik jy ’n heel kleinpanvissie, soos ’n roman, stompneus of dassie. Jy kan egter ook ’n reep vars filet van ’n groter vis gebruik of – as vars seekos nie beskikbaar is nie maar jy langs die plaasdam sit en na die see verlang – ’n gevriesde porsie.

Ek maak een pakkie vir twee tot drie mense. Dit bestaan uit: 1 Meng al die bestanddele en smeer 1 kg vis dit bo, onder en binne-in die vis. Laat (heel of filette) die vis in die storie lê vir 30 minute om 1 middelslag tamatie, die geure op te slurp. fyn gekap 2 Neem nou ’n vel tinfoelie en plaas ½ ui, fyn gekap die vis met die marinade aan die blink 8 olywe, ontpit, in kant van die foelie. Maak met die kwarte gesny foelie vir jou ’n pakkie rondom die vis 1 eetlepel vars of waarvan al die kante goed geseël is gedroogde vinkel sodat niks uitlek nie. Moet nou ook nie 1 koppie droë die pakkie te styf maak nie – laat lug witwyn binnekant sodat ’n stoom-effek verkry 1 koppie feta-kaas, kan word. verkrummel 3 Plaas jou pakkie op ’n rooster bo 1 suurlemoen kole, of as die kole matig is, sommer se sap in die kole. 20 minute later ruk jy 3 eetlepels olyfolie die foelie oop en jy het ’n geurige visgereg, waarskynlik beter as enige van sy eweknieë wat in ’n restaurant aangetref sal word.

4 Bedien met al die souse saam met vars brood of rys. Maak die wyn wit en Hoe varser, hoe beter! droog, of ’n ligte rooi soos Vriesenhof Lekker en gesond, soos Pinot Noir.

2 Kerrievis

Kerrievis is ’n tradisionele Kaapse gereg, maar die geurige lekkerte van hierdie eg Suid-Afrikaanse lekkerte het daarvan ’n nasionale kosskat gemaak.

Ek gebruik altyd koskenner Louis Leipoldt se resep met vars vis, hoewel gevriesde stokvisfilette ook gebruik kan word as die see nie naby jou deur is nie.

SÓ MAAK JY 1 Kies ’n ferm vissoort soos geelbek of geelstert. Kabeljou en stokvis is ook aanvaarbaar, maar gaan nie so lank in heel stukkies bly nie.

2 Sny die visfilette in vierkantige blokke so groot soos twee vuurhoutjiedose langs mekaar. Braai die vis in olie sonder dat jy dit aanrand met meel of deeg. As die vis gaar is, haal dit uit, gooi sout op en laat die olie afdrup terwyl jy die piekel maak.

3 Hiervoor maak jy ’n geoliede pan warm en braai daarin: uie ringe met een huisie knoffel, ’n paar droë rissies, ’n dosyn heel peperkorrels, ’n eetlepel bruinsuiker en twee lourierblare.

Roer als saam totdat die uie sag is.

Nou voeg jy ’n halwe koppie goeie kerriepoeier, asook twee koppies goeie wynasyn by die pan. (Nie balsamiese asyn nie!)

4 Laat die mengsel vir 15 minute prut.

Gooi nog so ’n koppie asyn by sodat die geurige pikante mengsel nie stroperig is nie, maar ook nie waterig nie.

5 Nou neem jy die houer waarin jy die ingelegde vis gaan bêre, hetsy ’n skottel of ’n glasfles. Gooi van die mengsel onder in die houer. Sit ’n paar blokkies van die vis in die sous. Voeg nog kerriesous by en dan weer vis, en so gaan jy aan. Eindig met ’n blerts sous oor als. Plaas die goed in die yskas en laat vir minstens ’n week in die kerrie lê voordat jy die vis eet.

6 Eet koud op sy eie, of saam met bruin brood.

die seisoen betaam.

Sep/Oct 2016

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B O O K G I V E AWAY | B A K I N G W I T H JA C K I E C A M E R O N

Putting her own – delicious – spin on family favourites is something Jackie Cameron has been doing for years.

Ready, Steady…

Bake!

Pissaladière puff pizza tarts

IN THE PAST TWO YEARS BAKING HAS BECOMING COOL THANKS TO TELEVISION SERIES LIKE THE GREAT BRITISH BAKE OFF AND CAKE BOSS. FLOUR, EGGS, SUGAR AND BAKING POWDER ARE YOUR NEW BEST FRIENDS – AS IS A GOOD RECIPE BOOK TO GUIDE YOU.

t

he past 18 months have been a whirlwind for talented young chef Jackie Cameron.

She abandoned the safety net of paid employment to launch her own cooking school in the idyllic haven of Hilton which is on the doorstep of the KwaZulu-Natal Midlands.

In between equipping and kitting out her new school, lecturing her first batch of eager beaver students, appearing on Top Billing, Masterchef and Justin Bonello’s Ultimate Braaimaster as a guest and judging the 2015 Eat Out Restaurant Awards, somehow this human dynamo found time to pen her second book, Baking with Jackie Cameron!

Her career trajectory has been nothing short of stellar. Her immersion in food and the joys of cooking began with her grandmothers. They taught her to make biscuits in their kitchens.

After school she hightailed it to Durban to train at the Christina Martin School of Food and Wine under the watchful and uncompromising eye of the daunting Mrs Martin! But the training stood her in good stead because Jackie was snapped up by the highly regarded Mount Grace Country House on graduation.

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But it was in the rolling green hills of the KZN Midlands where Jackie made her mark. It was through her efforts in the kitchen that Hartford House became the highly regarded and award-winning establishment that it is. Owners Mick and Cheryl Goss nurtured her talent, exposing her to some of the finest restaurants and chefs in the world and gave her free rein to put her own spin on the food served at Hartford House.

She admits that she can follow a recipe – as can anyone – but she loves to reimagine and tweak the flavours slightly. Something that is on display between the covers of Baking with Jackie Cameron. Her take on the popular sponge trifle, for example, includes malva pudding rather than sponge cake, Amarula crème anglaise and dried-fruit compote rather than boring old whipped cream and fruit!

Suddenly trifle took a large leap into the gastronomic stratosphere… and your family will think you a domestic goddess should you replicate it.

Flipping through the pages and reading recipes which appear so familiar will soon have the reader drooling and wanting to start measuring out ingredients to make it themselves.

Nothing is overly difficult but the one thing guaranteed is that the result will be utterly delicious.

Makes 2 tarts Pissaladière, a speciality of Nice, can be found in restaurants all over the south of France. I use puff pastry and make rectangular tarts, perfect for cutting into slices to serve with drinks.

Spicy tomato and onion relish 750 g tomatoes, chopped 250 g onions, chopped 30 ml fine salt 125 ml white spirit vinegar 185 ml white sugar 10 ml chilli powder 15 ml cake flour PISSALADIÈRE CASE

400 g puff pastry 1 medium onion, thinly sliced 20 ml salted butter 2 cloves garlic, finely chopped 5 ml finely chopped fresh rosemary 80–100 ml spicy tomato and onion relish 115 g mozzarella cheese, grated 30 g anchovy fillets (rinsed if very salty) 4 black olives, pitted and halved 4 cherry tomatoes, halved flaked salt and freshly ground black pepper, to taste Spicy tomato and onion relish

1 Place the tomatoes, onions and salt in a bowl, cover with clingfilm and leave in the fridge overnight.

2 Bring the vinegar, sugar, chilli powder and flour to the boil, stirring continuously until the sugar crystals have dissolved. Place the tomato and onion mixture into the vinegar mixture and cook for about 1 hour, until a relish consistency is reached.

Set aside to cool.

PISSALADIÈRE CASE

1 Roll the puff pastry to fit a 35 x 12 cm baking pan. Prick the base with a fork and place in the fridge for 30 minutes to rest.

2 Blind bake in a preheated oven at 200°C for 20 minutes, or until cooked. Leave the pastry in the pan to cool.

ASSEMBLING THE PISSALADIÈRE

1 Sauté the onion in the butter until golden. Add the garlic and rosemary.

2 Layer the onion mixture into the puff pastry case.

3 Spread with the spicy tomato and onion relish.

4 Sprinkle over the grated mozzarella.

5 Drape the anchovy fillets in a crisscross pattern over the filling.

6 Fill the spaces with the olives and cherry tomatoes. Season to taste with salt and freshly ground black pepper.

7 Bake in a preheated oven at 200°C for about 20 minutes, until the cheese is melted. Serve warm.

The spicy tomato and onion relish will keep for months if stored in a sterilised glass jar, so make a double batch and bottle some.

| B O O K G I V E AWAY

Pissaladière is a tasty Nicoise speciality – flaky puff pasted dotted with anchovies, olives, garlic and cheese. Ideal with a glass of crisp white wine.

Sep/Oct 2016

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B O O K G I V E AWAY | B A K I N G W I T H JA C K I E C A M E R O N

Granadilla tart with romany biscuit base and Italian meringue

Makes 2 tarts For those with a seriously sweet tooth. Italian meringue is smooth and glossy; to make it, you need a sugar thermometer.

Did you know that in baking, ‘romany’ is a term used to describe a chocolate-coconut biscuit?

ROMANY BISCUIT BASE

125 g salted butter 110 g white sugar 150 g cake flour 65 g desiccated coconut 2.5 ml baking powder 15 ml cocoa powder 65 ml boiling water 200 g salted butter, melted GRANADILLA FILLING

Lemon and poppy seed ‘lamingtons’ Makes 54 squares These lamingtons sparkle with tongue-tingling zestiness.

2 x 80 g packets lemon jelly powder 250 ml boiling water 2 x 385 g cans condensed milk 440 g fresh granadilla pulp ITALIAN MERINGUE

LEMON AND POPPY SEED CAKE

60 g poppy seeds 330 g castor sugar 4 whole eggs 30 ml lemon zest 125 g salted butter, melted 275 g cake flour 10 ml baking powder 10 ml fine salt 250 ml full-cream milk LEMON SYRUP

300 ml freshly squeezed lemon juice 225 g white sugar 30 g salted butter ASSEMBLING THE LAMINGTONS

420 g icing sugar 90 ml full-cream milk 100 g white chocolate, finely grated, for decorating

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LEMON AND POPPY SEED CAKE

1 Lightly toast the poppy seeds in a dry frying pan. Set aside.

2 Whisk the sugar, eggs and lemon zest until light and fluffy. Add the melted butter and combine well.

3 Sift the flour, baking powder and salt and add to the egg mixture alternately with the milk. Add the toasted poppy seeds and mix well.

4 Line and grease a 24 × 34 cm baking tray. Pour the mixture into the tray and bake in a preheated oven at 180°C for 30–40 minutes, or until cooked. While the cake is baking, make the syrup.

LEMON SYRUP

1 Place all the ingredients in a saucepan and bring to the boil, stirring continuously.

2 Remove the hot cake from the oven and use a skewer to prick the surface of the cake. Pour the hot syrup over the cake, making sure it is fully absorbed.

3 Leave the cake to cool down slightly, then remove it from the baking tray and place on a rack until completely cool.

ASSEMBLING THE LAMINGTONS

1 Sift the icing sugar, then add the milk and whisk until smooth. Set aside.

2 When the cake has cooled completely, cut it into squares.

3 Drizzle some icing over each square, allowing it to run down the sides.

4 Sprinkle with grated white chocolate.

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4 egg whites 300 g castor sugar 100 ml water

ROMANY BISCUIT BASE

1 Cream the butter and sugar.

2 Add the flour, desiccated coconut and baking powder.

3 Dissolve the cocoa powder in the boiling water. Add to the mixture and combine well.

4 Roll the biscuit mixture into marblesized balls, place on a greased baking tray, and press lightly with a fork to flatten.

5 Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and place the biscuits on a wire rack until completely cool.

6 Process the biscuits and melted butter to semi-fine crumbs. Press the crumbs into two 20 cm tart tins. Place in the fridge to firm up.

GRANADILLA FILLING

1 Dissolve the jelly powder in the boiling water. Leave to cool slightly.

2 In a bowl, combine the condensed milk and fresh granadilla pulp.

3 Add the lemon jelly mixture and stir through until well combined.

4 Divide the filling between the two chilled tart shells and place in the fridge overnight to set.

ITALIAN MERINGUE

Drizzle some icing over each lamington square, allowing it to run down the sides.

Sprinkle with grated white chocolate.

1 Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.

2 Stir the sugar and water continuously in a saucepan over a medium heat until the sugar dissolves.

3 Put a sugar thermometer into the saucepan and start cooking the sugar syrup (it must eventually get to 114°C on the thermometer).

4 When the syrup reaches 110°C, start whisking the egg whites. When the sugar reaches 114°C and the egg whites are at soft-peak stage, start adding the sugar syrup to the egg whites, pouring it very slowly in a thin stream against the side of the bowl, while continuing to whisk. Keep whisking until the egg whites reach stiff-peak stage and the outside of the bowl is cool. The meringue will have a smooth, glossy appearance.

5 Scoop the meringue on top of the granadilla filling in each tart. Use a kitchen blowtorch to lightly brown the tops. Serve straight away.

| B O O K G I V E AWAY

A COPY OF THE BAKING WITH JACKIE CAMERON RECIPE BOOK See T&C’s on pg 04

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 Oct 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.

A picture might tell a thousand words but there’s almost no way of conveying the tangy-tart delight of granadilla and condensed milk filling with a coconut and chocolate crisp biscuit, all topped with a creamy, lightly blistered meringue.

Sep/Oct 2016

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T E R E SA U LYAT E | B LO G S P OT

ZESTY SEASON

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

EARTH’S ANNUAL ORBITAL PATH AND THE GLOBE’S WOBBLE MEAN THAT A SEASONAL CHANGE IS UPON US. NEW LIFE ABOUNDS AND IT’S TIME TO MAKE THE MOST OF WHAT’S AVAILABLE.

i

s it safe to come out of hibernation yet? It might just be me, but I feel that it’s been a particularly cold winter!

The worst should thankfully be behind us now and I have some suitably zesty and lemony fresh recipes in this issue to kick-start everyone into the spring mood.

If, like me, you are lucky enough to have a lemon tree in your garden now’s the time to utilise its produce. Our tree was gifted to us by some good friends several years ago, soon after we moved into our then new home. Fortunately it has not succumbed to drought, pests or lack of conversation and attention but it has not exactly flourished either.

In fact, nearly six years after we planted it, I think it is roughly the same height as it was when we got it, give or take a few additional leaves on either side.

So until our stunted tree can get its act together it will have to be store-bought lemons for us.

I love using lemons in my cooking and baking and these recipes are two of my favourites.

First up is tender chicken thighs in a rich and creamy sauce made with fresh rosemary which can be served with low-carb cauliflower rice, roasted veggies or full carb regular rice. And for tea time there are lemon squares – this is one of the lightest cakes I have ever made with a delicate lemon flavour. It is sure to satisfy your cake cravings.

Happy spring everyone!

So until our stunted tree can get its act together it will have to be store-bought lemons for us

CHICKEN WITH LEMON AND ROSEMARY Serves 4 A drizzle of olive oil 4 chicken thighs (about 600g) Salt Pepper 1 Tbsp butter ½ onion, finely chopped 1 tsp crushed garlic 100g mushrooms, sliced 100g diced bacon 1 Tbsp flour 2 tsp very finely chopped rosemary 1 /4 cup masala wine 2 Tbsp lemon juice 300ml chicken stock ½ cup cream

1 Heat a drizzle of olive oil in a griddle pan. Season the chicken thighs with salt and pepper and cook over a high heat to brown on both sides.

Leave them for a good few minutes to brown nicely, then set aside.

2 Melt the butter in a deep saucepan over a medium heat. Sauté the onion and garlic, then add the mushrooms and diced bacon. Cook for a few minutes before stirring in the flour and rosemary.

3 Stir in the masala wine and lemon juice. Add the chicken stock and cream and stir to combine.

4 Add the chicken thighs back into the pan. Bring to the boil, then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.

The chicken can be turned over halfway through.

5 Check the seasoning thenserve with rice, potatoes or roasted veggies.

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B LO G S P OT | T E R E SA U LYAT E

This is one of the lightest cakes I have ever made with a delicate lemon flavour.

BACON LEMON SQUARES Makes 24 150ml milk 80g butter 2 large eggs 200g castor sugar 1 Tbsp finely grated lemon rind 130g flour 1 tsp baking powder Pinch of salt FOR THE LEMON ICING 100g butter 250g icing sugar 1 tsp finely grated lemon rind 1 Tbsp lemon juice 1 Tbsp warm milk 1 Preheat your oven to 170°C. Grease a 20cm square baking tin and line the base with baking paper.

2 Place the milk and butter in a small saucepan over a medium heat. Stir until the butter has melted, then set aside.

3 Whisk the eggs and castor sugar together until pale and thick. Add the lemon rind and the melted butter mixture. Sift in the flour, baking powder and salt and mix to combine.

4 Pour the batter into your prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Leave to cool completely before removing from the tin.

5 To make the lemon icing: soften the butter in the mixer/using handheld beaters. Sift in the icing sugar and add the lemon rind and juice. Mix again until you have a thick icing. Add the milk and beat until everything is combined and you have a spreadable icing. (Add additional milk if it is too thick.)

6 Spread the lemon icing over the top of the cooled cake. Cut into squares and serve.

Who doesn’t like a sweet – yet tangy and tart – tea-time treat?

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LEISURE | FISHING

The logistics of any fishing excursion are enough to impress Sir Edmund Hilary himself.

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t’s not very often I feel the urge to leave the snug down duvet before dawn to take on Jack Frost. But it never fails to amaze my wife that the only time I can be found tip toeing around in the pitch black of a Midlands winter morning, is when fish are in the offing.

The logistics of any fishing excursion are enough to impress Sir Edmund Hilary himself. Now, when the TOPS at SPAR fly fishing festivals are in full swing, chances are you’re going get roped into ‘competing’.

(Who wouldn’t when fishing and a dram or two are involved?) Weeks before, your comrades start to plot, usually around a hearty fire and over an ale. The grandiose schemes and plans to land the holy grail of a 10pounder are predictably extravagant.

The trouble really starts a few days later, when you trip over your fishing buddies in the local fishing shop. Every angler who’s ever graced the water is a self confessed expert on the feeding habits of fish and how to catch them.

And so the debate starts: attractor versus imitator patterns, sinking or floating line, and so forth. My thoughts (but no sympathies) go to the keen young shop guy, who manages to mask his incredulity at the outlandish statements made and conclusions drawn. It’s like meeting AB de Villiers in the local pub and giving him a few tips on batting technique... Yet, somehow the lad manages to finesse us all.

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FISHING | LEISURE

WINTER REFLECTIONS FROSTY FRIDAYS AND MISTY MORNINGS REQUIRE GREAT FORTITUDE TO PACK UP THE TACKLE IN SEARCH OF PISCATORIAL PLEASURE. GARETH GEORGE RECOUNTS A FISHY TALE.

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LEISURE | FISHING

Does the expression ‘tackle catches more fishermen than fish’ ring a bell?

Never walk into a fishing shop with your credit card! You enter to poke around at the fly tray or replace a worn landing net and leave laden with gear that would frighten old Edmund’s Sherpas... They have a gadget for everything and a gizmo to hang those gadgets on – and you have to have them all. Not because you need to be seen with all the attachments of the modern fly fisher, but because in that pre-fishing trip fervor, you’re gripped by an unshakable conviction they’re absolutely essential. A wise fly fisher once said: “My only fear, when I’m dead, is that my wife will sell my fishing equipment for what I told her I paid for it!”

Registration is an eye opener, the parking lot equals the GDP of a small country and teams saunter in, brimming with confidence. Nothing quite matches the atmosphere of an opening night, no broken dreams, just the infectious expectation that tomorrow is the day. The bar is awash with predictions and toasts, and the publican has a wry and satisfied smile as the till rings.

Next thing you know, someone brought a marching band and the bass drum is playing in your head.

Cracking an eyelid reveals that your team mates are equally afflicted and it’s now between breakfast and lunch, all hopes of that early morning rise are long gone!

The team is passive. Having geared up between groans and grunts, the convoy makes it to the lake. All the best-laid plans are forgotten and the team has developed a sense

“My only fear, when I’m dead, is that my wife will sell my fishing equipment for what I told her I paid for it!”

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of survival of the quietest. This still reverie is shattered by a resounding “Yes please!” as one hooks into the first fish, followed shortly by another exclamation from the far side of the dam. Soon everyone seems to be on the board, except you! The pressure’s really on and you find your fly line more in the air than the water, trying desperately to cast the irresistible presentation.

There’s an expression about a young bull rushing to acquaint himself with a cow while his father advises him to slow down and meet all the heifers. It’s something your crowing cohorts remind you of as dusk forces a suspension of hostilities. “Billy Blank” is your name and you’re buying the drinks.

Determined to break this jinx, it’s early to bed to be the bird that catches any worm!

04h30. You’re up an hour too early, but recalling your Cub Scout motto “be prepared” you tackle up.

Still a good hour before sunrise, the vehicle’s packed, you’re dressed for the Arctic, had two cups of coffee too many and are trying to rustle up your teammates. “Get lost!” is the consensus, so you sit and plan your comeback while your ‘friends’ waste their valuable time.

Dawn breaks as you all arrive at the next destination. Scarcely have the detractors got their waders on and you’re covering the surface area of the dam with acceleration. After your second lap, the lads seem to have just got their lines wet and there’s another bloody annoying yelp. “Oh well done, I’m so @#$$$@%$# happy!” This, of course, is followed shortly by more jubilation, as the trout have decided in their infinite wisdom to isolate you – and only you.

TOP LEFT: The parched brown landscape and deep blue skies in the background are indicative of a winter landscape – but there are still fish to be had.

TOP RIGHT: Fleecy beanies and multiple layers might keep in the warmth but cold hands are still happy to handle a freshly caught trout.

BOTTOM LEFT: The proof of the pudding – even when catching and releasing – is in the mandatory trophy photograph.

BOTTOM RIGHT: And after action, planning for the next adventure begins…

Aimlessly drifting in a float tube is so appealing when the frustration of hearing splashes on both the left and right gets too much. Mentally tallying how much you could get for the almost brand new fishing equipment unsullied by a single fish, you’re whiplashed back to the present, your rod nearly torn from your hand.

Although unintelligible, the sound you emit causes all around to stop and look. Line peels from your reel and the backing is exposed, you tighten your drag and the game is on. Onlookers later report your new V-boat made 50m being towed by the beast, but right now all you can pray is that you don’t lose this once in a lifetime fish. It might feel like an eternity, but is actually only a nerve racking 15 minutes later, the hook jawed monster cedes defeat as you net it. Cue hysterical celebrations, praising every deity under the sun and glorying in redemption.

You’re the man!

You raise the trophy for all your competitors to marvel at, clutching with two hands as though it were a WBA heavyweight belt and you imagine the cameras clicking.

Gasp! A shake, a swivel… a feeble grasp but the tail slides through your hands as the wily, seasoned campaigner elects to shatter your dreams and return to the depths.

Dumbstruck! It’s all over.

But the disappointment is soon shaken off and spirits soar as you relive the experience and your comrades rally around, affirming that it’s the biggest trout they’ve ever seen landed.

Ultimately, it’s not about who catches what or wins, because in years to come you’ll reflect on times past, never consulting a record book, just your fond memories of friends and good fare.

SOCIAL MEDIA

Malan’s blog is a little gem loaded with tips and easy video tutorials.

Smart & savvy

SOPHIA LOREN WAS QUOTED AS SAYING: “NOTHING MAKES A WOMAN MORE BEAUTIFUL THAN THE BELIEF THAT SHE IS BEAUTIFUL.”

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asily said when you have the natural assets that the Italian screen goddess has! But Loren was spot on: a pair of heels, a fantastic new haircut, new fragrance and any woman has the confidence to strut the office like Kate Moss on a catwalk, bathed in the flashes of a hundred paparazzi cameras!

Feeling confident in one’s appearance is what makes the global beauty industry millions of dollars every year. Anyone can pick up mascara, eyeliner, tube of lipstick or fragrance but it’s in knowing which product is best suited to you and your beautysavy.com

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beautysavysa

skin type or simply how to apply the product in the latest trend that the difficulty lies.

Luisa Malan spent years in marketing at a large cosmetics house but began her blog – BeautySavy – less than a year ago. “I’ve always had people asking me for make-up tips, what fragrances to try and which skincare products are the best.”

So when one of her former colleagues suggested she start a blog she thought “why not? Let’s give it a try and see where it takes me – if nothing else I’ll get to stay close to the beauty industry that I love.”

She has indeed and Malan’s blog is a little gem loaded with tips and easy video tutorials, as well as info on new products as well as prize giveaways.

Finding quiet time to put in the hours it required is always a challenge, she concedes. “I used to post in the mornings, while the kids were at LuisaMalan

beautysavysa

school but I’ve started freelancing in the mornings again, so now I generally write in the evenings!

“There are plenty of distractions when you have a family to run and there are many days when I question what I’ve gotten myself into!”

However, feedback from her readers or securing a great prize as a giveaway makes it all worthwhile.

Her advice for aspirant bloggers?

“Firstly be prepared to put in a lot of time and effort with little (initial) return…

“Secondly, make sure that your site has a clear take-away for readers.

For example, does your post teach your audience something? Show them how to do something or give them your top tips!” Everyone loves to learn a new trick or two.

Finally, she said understanding search engines and analytics is important because it will not only boost your site’s popularity but it’ll also provide more than just anecdotal feedback. You can crunch some solid numbers which will make your site appealing to folks wanting to play in your segment of the market.

“You want to measure your unique viewers and see how often they return to your site in a month – the aim is to build stickiness and content that makes them want to come back for more!”

And with Malan getting her message across so easily in her down-to-earth, approachable and yet very informative manner, tutorials such as this one on choosing a fragrance that’s right for you (https://www.youtube.com/ watch?v=qKfXXrheXMM) will keep you coming back for more!

“THERE’S AN APP FOR THAT…” BUT WHO ACTUALLY HAS THE TIME TO WADE THROUGH HUNDREDS OF APPS, TRYING TO FIND SOMETHING THAT SUITS YOUR PARTICULAR INTERESTS? TECHNO WHIZZ CRAIG RAUTENBACH HAS SELECTED A FEW OF HIS NEW FAVOURITES.

| MOBILE

APPily

every after Editor’s Choice

WAZE Ditch your current map application and welcome to Waze: your life will never be the same.

Waze is similar to other map apps out there but with a social twist. It finds other Waze users nearby and checks if there are any reports at hand that you may find useful or need to be aware of.

Similarly, you can log alerts or information. Should there be a traffic snarl because of a crash, log it and other Waze users could take an alternate route.

In addition, it will show points of interest close to your current position as you drive or along the path to your chosen destination.

As an added bonus the app shows your current speed in real time unlike other apps.

Craig Rautenbach is a techno whizz: a web developer by day, super hero by night who has a passion for music.

Any spare time is spent mountain biking and on a quest for the perfect piece of cake. His mission? To decode the digital clutter of applications, finding some great ones to revolutionise your life.

PUSH BULLET If you feel your life is not interconnected enough this app is for you.

Push bullet creates a connection between your phone and your computer that is extremely useful.

You can effortlessly send files, links or notes back and forth between your computer and your phone. It appears as a popup on either device, similar to a chat message.

Push bullet also lets you access files on your PC from your phone and vice versa – which is a particularly handy feature when you’ve forgotten that important presentation at home!

MIXOLOGY Ever wanted to reproduce your favourite cocktail at home? Mixology has been around for a while and is still a firm favourite. There are thousands of recipes to choose from – all just a button click away.

One of the features lets you search for drinks by ingredients. If all you have at home is whisky and a bunch of oranges you could find a number of interesting drinks to make.

Similarly, the app lets you create your own virtual liquor cabinet by choosing from a list of liquor and mixers, the app will then suggest what drinks you can create based on your selections.

LAYAR Layar is an augmented reality browser that overlays different information which you can customise to your interests.

Open the app for the first time and it looks the same as when you are about to take a picture with your phone’s camera. Nothing special you might think. But once you have selected a layer, things start to come alive, as you move your phone around you see places of interest in their exact position on your phone’s screen in real time.

Layer options include shopping, tourism and entertainment and allows you to filter depending on how far away – or close – the points of interest are.

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Eyes & Ears

THERE’S A WHOLE LOT HAPPENING ON SCREENS, BETWEEN THE COVERS AND OVER THE AIRWAVES WITH THE LATEST BATCH OF NEW RELEASES OF CDS, DVDS AND BOOKS – LIKE FRESH MATERIAL FROM BEYONCÉ AND COLDPLAY TO BRANGELINA PAIRING UP IN A RELATIONSHIP DRAMA SET IN THE 70’S.

BY THE SEA

1 SPOTLIGHT

Spotlight tells the riveting true story of the Pulitzer Prize-winning Boston Globe investigation that would rock the city and cause a crisis in one of the world’s oldest and most trusted institutions. When the newspaper’s tenacious “Spotlight” team of reporters delve into allegations of abuse in the Catholic Church, their year-long investigation uncovers a decades-long cover-up at the highest levels of Boston’s religious, legal, and government establishment, touching off a wave of revelations around the world.

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Roland (Brad Pitt), an American writer, and his wife, Vanessa (Angelina Jolie), arrive in a tranquil and picturesque seaside resort in 1970s France, their marriage in apparent crisis. As they spend time with fellow travellers, including young newlyweds Lea (Melanie Laurent) and François (Melvil Poupaud) and village locals Michel (Niels Arestrup) and Patrice (Richard Bohringer), the couple begins to come to terms with unresolved issues in their own lives.

EVERYBODY WANTS SOME

In the summer of 1980, freshman pitcher Jake moves into an old college house with his new rowdy teammates.

Together, they must navigate their way between girls, parties and baseball, all in the last weekend before school begins. From writer and director Richard Linklater (Boyhood, Dazed and Confused) comes the movie that’s “ridiculously fun” and proves that good times never get old.

“ONE GOOD THING ABOUT MUSIC, WHEN IT HITS YOU, YOU FEEL NO PAIN.” ― BOB MARLEY

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DV D S , C D S & B O O KS | E N T E RTA I N M E N T

COLDPLAY

A HEAD FULL OF DREAMS There’s a blissful lack of restraint to the multi-layered neon pop of Coldplay’s seventh album.

The carnival kicks off within 20 seconds of the opening track and allows only the most fleeting of (Barack Obama-narrated) sit-downs as the extent of their ambition is joyously unfurled. It’s the sound of a band liberated: free to recruit Beyoncé for vocal duties on the euphoric “Hymn for the Weekend”, trade sweet nothings with Tove Lo for the hazy holiday romance jam “Fun” and talk Noel Gallagher into a (What’s The Story) Morning Glory?-sized guitar solo on the hymnal “Up&Up”.

BLINK 182

CALIFORNIA There’s a vibrant energy to Blink-182 since they’ve been reinvigorated with the help of a new member—Alkaline Trio’s Matt Skiba. Packing blistering pace and surprising range, California soars when Skiba has room to unleash his smoky holler, like on impassioned highlight “Left Alone.” Crisp guitar tones and hum-worthy melodies take front seat, but there’s plenty of pop-punk silliness along the way.

BEYONCÉ

LEMONADE When Beyoncé’s voice cracks with sorrow on “Sandcastles”, it shows that pop’s most celebrated independent woman isn’t immune to pain.

Lemonade uses those emotions and an incendiary narrative about infidelity as jumping-off points; “Hold Up”, “Don’t Hurt Yourself” and “Sorry” are middle-fingered clap-backs to galvanise the BeyHive. But focus solely on Becky and you’ll miss the big picture. With “Freedom” and “Formation”, Beyoncé offers fierce celebrations of blackness. The accompanying film combines words by Somali-British poet Warsan Shire with radical imagery, reaffirming Bey’s stature as one of the most visionary artists and provocateurs of her generation.

BEATLEBONE

KEVIN BARRY John is so many miles from love now and home.

This is the story of his strangest trip. A novel of family, ghosts, love, music and the quest for truth, Beatlebone recounts a wild journey through the west of Ireland in 1978. At its helm is John, a maddened genius fleeing fame and seeking peace. With his deadpan Irish driver, Cornelius, at his side, John is hell-bent on reaching the Island of Dorinish, an assignment he arranged 10 years before. Lyrical, freewheeling, quixotic and fun, Bealtlebone is a sad and beautiful comedy.

THE OWL ALWAYS HUNTS AT NIGHT

SAMUEL BJORK When a young woman is found dead, the police are quick to respond. But what they find at the scene is unexpected. The body is posed, the scene laboriously set. And there is almost no forensic evidence to be found.

Detective Mia Krüger has been signed off work pending psychological assessment. But her boss has less regard for the rules than he should. Desperate to get Mia back in the office, Holger Munch offers her an unofficial deal.

But the usually brilliant Mia is struggling and the team is unable to close the case. Until a young hacker uncovers something that forces the team to confront the scope of the murderer’s plans and face the possibility that he may already be on the hunt for a second victim.

THE COUPLE NEXT DOOR

SHARI LAPENA You never know what’s happening on the other side of the wall.

Your neighbour told you that she didn’t want your six-month-old daughter at the dinner party. Nothing personal, she just couldn’t stand her crying.

Your husband said it would be fine. After all, you only live next door. You’ll have the baby monitor and you’ll take it in turns to go back every half hour.

Your daughter was sleeping when you checked on her last. But now, as you race up the stairs in your deathly quiet house, your worst fears are realized. She’s gone.

You’ve never had to call the police before. But now they’re in your home, and who knows what they’ll find there.

What would you be capable of, when pushed past your limit?

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DISCLAIMER: All books featured here are supplied

by Penguin.

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I N S P I R AT I O N |

TO INFINITY – AND

beyond

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

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

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Copyright 2010 The Henry Ford

lon Musk and Mark Shuttleworth are more recognisable names than Siya Xuza or Lero Leeuw, but there are interesting parallels in their lives.

They are fascinated by a world beyond our planet, they believe in making a difference to the world in their lifetimes and in spite of their astounding achievements, all are from modest beginnings and remain humble.

Elon Musk

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

Spacex and Tesla are just two of billionaire businessman and engineer Elon Musk’s ventures. The Pretoria Boys High matriculant moved to Canada and then the United States where he has become an almost household name. Born in June 1971, Musk is estimated to be worth $12.7 billion, apparently one of the top 100 wealthiest people in the world.

Not that money motivates him.

It is his desire to change the world and humanity that drives him. Musk

is credited with inspiring scientists, engineers and even the man-inthe-street to believe that life on Mars is indeed possible, feasible and achievable in his lifetime. Many naysayers predicted the failure of his game-changing Tesla electric vehicle, as well as his apparently crazy goal of reusing space craft – and they were the ones who ended up with egg on their faces.

It all began when Musk and his brother Kimbal began a software company called Zip2 which was acquired by Compaq for $340 million in 1999, making an instant millionaire of the Musk brothers. He subsequently co-founded X.com that then merged with Confinity, the company which had the online financial payment service PayPal. That was in 2001: 15 years later PayPal remains one of the dominant players in secure Net payment systems. It was acquired by eBay in 2002 – in a $1.5 billion deal, netting Musk $165 million – much of which he used to set up SpaceX. SpaceX put the first privately funded satellite into Earth orbit, docked with the International Space Station to deliver payload and furthermore changed the way everyone thought of spacecraft – by not only sending them into orbit to deliver satellites and such, but to safely land them back on earth in order to reuse them, making history by being the first ever to do so. Wikipedia reported that “Musk calculated that the raw materials for building a rocket actually were only three percent of the sales price of a rocket at the time.

By applying vertical integration and

the modular approach from software engineering, SpaceX could cut the launch price by a factor of ten and still enjoy a 70% gross margin”.

And the electric car, Tesla? The goal was to create electric cars which would ultimately be mass-market vehicles. It started with the Tesla roadster which was a sports car, then extended to the second model sedan and the third model – the mass market version which goes into production in 2017 – already has 375 000 orders for the $35 000 (R500 000) unit.

Tesla and Musk have also allowed other manufacturers to acquire its technology, to allow competitors to speed up development of the category. But that’s not all… Musk is also actively promoting space exploration and believes we possess the technology to colonise Mars. “An asteroid or a super volcano could destroy us, and we face risks the dinosaurs never saw: an engineered virus, inadvertent creation of a micro black hole, catastrophic global warming or some as-yet-unknown technology could spell the end of us.

Humankind evolved over millions of years, but in the last 60 years atomic weaponry created the potential to extinguish ourselves. Sooner or later, we must expand life beyond this green and blue ball – or go extinct,” he has said. His goal is to see this realised within the next 20 to 30 years.

No surprise then that Musk was named as one of the most influential people of the 21st century.

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

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

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

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Mark Shuttleworth is one step ahead of Musk. He became only the second space tourist ever – and the first African in space when he rocketed his way to the International Space Station (ISS) in 2002, inspiring many an aspirant astronaut and scientist to dream of following in his footsteps.

Shuttleworth was born In Welkom in the Free State in September 1973 but grew up in Durbanville, in Cape Town, matriculating from Bishops College and obtaining a degree in Business Science from the University of Cape Town.

Like the founders of Apple and Microsoft, he made his breakthrough while working on his computer in his parent’s garage. Shuttleworth developed a security verification system which has become the standard for the internet. That little green padlock icon that appears in your web browser indicating that the site you have just logged onto is secure? Yup. Internet security and verification of details that we trust on a daily basis is the result of what he worked on all those years ago.

His company, Thawte Consulting, was bought out by Verisign for $575 million in December 1999, making Shuttleworth a rand billionaire overnight. Shuttleworth believes in the greater good and ploughed millions into philanthropy, venture capital, entrepreneurship programmes as well as the Hip2B² initiative aimed at getting more school children

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CREDIT: Martin Schmitt

Mark Shuttleworth

motivated by maths and science.

He used $20 million to buy himself a ticket to the ISS, undergoing a gruelling, nearly year-long training regime – which included learning Russian – in order to fulfil his dream of blasting off into space.

Shuttleworth spent just under 10 days in space in April 2002, conducting experiments linked to genome and AIDS research while on the Space Station.

Subsequent to that he formed a company called Canonical Ltd, which promotes the use of free software, notably the Ubuntu operating system.

While that might not mean much to Joe Average, Linux-based Ubuntu is the third most utilised desktop computer operating system in the world. Only Microsoft and Apple challenge it – but the user has to pay for those systems. Ubuntu is free... and can be downloaded easily.

When asked in an interview in April this year by Network World about why he’d invested years of effort and capital into Ubuntu, Shuttleworth said: “What else could I do that would unlock as much engineering creativity around the

world? Funding a specific project advances one idea; enabling a platform for everybody advances huge swathes of technology and entrepreneurship.”

Again, an indication of thinking of the bigger picture, of something greater than financial gain or individual success.

The Square Kilometre Array (SKA) project is something Canonical is involved in, the world’s largest cluster of radio telescopes which are being built in remote areas of South Africa and Australia. These highly sensitive radio telescopes will be used to test Einstein’s theory of relativity as well as explore deep space cosmology, dark matter and map galaxies.

Shuttleworth has said the amount of data the SKA project will generate is “incredible”. “It’s quite cool that a lot of the Square Kilometre Array is in South Africa. It’s a project of the same importance as Cern (European Organisation for Nuclear Research).

I believe SKA will drive some really interesting technology.”

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

CREDIT: ISPA

“I truly believe that people cannot rely purely on engineering to develop the world. They need to understand art and understand society in order to put a context to whatever invention they are developing.

To be a great engineer, you have to be creative.

I believe that people shouldn’t be pigeon-holed into one category or another.”

Siya Xuza

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

Using technology in an altogether more practical fashion is the goal of one of South Africa’s youngest innovators, Siyabulela – Siya – Xuza, a Harvard University graduate who has returned to South Africa to work on more affordable solar cells.

A light aircraft dropping election pamphlets in Mthatha in 1994 sparked curiosity in the six-year-old Siya Xuza. He wanted to know how things worked and had a passion for science. In an interview with Leadership magazine in 2014 he said: “Mthatha is a small township with not a lot of resources so I learnt to use

what I had at my disposal. I played a lot of soccer, but I was a very curious child, always asking questions. I had a burning desire to figure out how things worked.”

A few years on he was one of those children inspired by Mark Shuttleworth’s trip into space.

He started experimenting – with rocket fuel – in his mother’s kitchen, nearly setting it alight! Ultimately he made a rocket, powered by his own fuel and which then earned him a junior South African amateur highpowered altitude record.

The fuel, cheaper and safer than what was usually used, became a science project that saw him win a gold medal in the 2006 Eskom National Science Expo – as well as an invitation to an International Youth Science Fair in Sweden to present his project to the King and Queen of Sweden, as well as attend the Nobel prize ceremony.

But it was in the United States where people really started taking notice of Xuza after his homemade rocket fuel project was judged the top in its field at the Intel International Science and Engineering Fair, the biggest student science event of its kind, attracting thousands of entries from 52 countries worldwide. It also resulted in a coveted scholarship to world renowned Harvard University.

And he had a planet named after him… The Lincoln Laboratory, affiliated with NASA, was so impressed by the young South African’s achievement it named planet 23182, discovered in the asteroid belt near Jupiter in 2000, after the young scientist.

Believing in a well rounded education, Xuza used his time at

Harvard to also study music and Mandarin – as well as performing as an imbongi/praise singer for big university events, something he used to do for President Nelson Mandela.

“I truly believe that people cannot rely purely on engineering to develop the world,” Xuza said in the Leadership article, “they need to understand art and understand society in order to put a context to whatever invention they are developing. To be a great engineer, you have to be creative.

I believe that people shouldn’t be pigeon-holed into one category or another.”

His area of expertise is on energy storage, specifically with regard to micro fuel cells. “Too many engineers are concerned with finding the new solar power or the new technology.

I am more concerned with storing energy.

“I believe a multifaceted approach is needed for energy. We can’t just advocate for renewables alone, or for fossil fuel-based energy. What we need is an approach that acknowledges Africa’s abundance of fossil resources, solar, and wind and integrate that into a balanced energy supply.”

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

“I specifically came to the University of Johannesburg to help grow astrophysics research in South Africa. In particular, I hope to help exploit the infrastructure investment the country has made in astrophysics in the past few years.”

Recognise him from the Profmed adverts? Professor Leeuw once worked for NASA.

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Professor Lerothodi Leeuw is the subject of a frequently flighted medical aid commercial, about a young black man from the Kalahari who dreamed about the stars – and eventually became an astrophysicist working for NASA. He boasts a degree from Wits, another from the prestigious Michigan Institute of Technology (MIT), an MS in astronomy from the University of Cape Town and a Ph.D. in astrophysics from the University of Central Lancashire.

As a research fellow in space science and astrophysics at NASA’s Ames research centre in California he studied the structure and evolution of galaxies, using infrared, optical and radio data from terrestrial and satellite telescopes.

But in 2010 Professor Leeuw returned to South Africa, to lecture at the University of Johannesburg (UJ).

In his words: “I specifically came to UJ to help grow astrophysics research in South Africa. In particular, I hope

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CREDIT: www.unisa.ac.za

Lerothodi Leeuw

to help exploit the infrastructure investment the country has made in astrophysics in the past few years.”

He acknowledges that there were frustrations in balancing lecturing with research but it’s a tightrope he was happy to walk while at UJ, admitting that he learned from his students every day. “One reward of working in South Africa is being able to mentor local students in shaping their scientific and engineering careers and also contributing to the direction of astrophysics in Africa and ultimately to the promotion of science conducted in Africa to the world.”

Prof Leeuw is now at Unisa, in the School of Interdisciplinary Research, mentoring graduate students involved in both the South African Large Telescope (SALT) and Square Kilometre Array (SKA).

These men are sons of Africa who have translated their curiosity into truly great careers, not just furthering the aims of science and mankind but inspiring others to follow in their footsteps.

There’s a great quote from Siya Xuza in which he said that he might not be able to predict what the future holds, “but I am excited at how my engineering education will enable me to achieve my aspirations for Africa. My mother told me that even if a planet is named after you… you should always remain down to earth.”

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FA S H I O N |

each B and leisure mode

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

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

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

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t’s entirely feasible that Tutankhamun or even King Ramesses wore them thousands of years ago. That’s because the origins of the flip-flop or thong sandal are believed to be thousands of years ago. Ancient Egyptian hieroglyphs in Pharaonic tombs depict the rulers wearing jewel-dotted thong sandals believed to have been made of papyrus and palm leaves.

In fact, the oldest example of a flip-flop is displayed in the British Museum in London, believed to date from around 1 500 BCE. Nowadays, around 150 million pairs of either rubber or plastic flip-flops are manufactured and sold every year, making it a $20 billion industry worldwide. The flip-flop has become the popular “everyman’s” shoe, something it has been for centuries.

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

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Kenyan Masai tribesmen used to make a simple sandal out of rawhide, a material they had access to while in India wood was used for the sole. Famously pragmatic in their use of available materials, the Chinese and Japanese used rice straw while in South America twine from the sisal plant served the right purpose for sandal making.

The Greeks and Romans added their own twist by extending the lacing up the calves. Wikipedia notes that the Greeks had the toe strap gripped between the first and second toes – as the modern flip-flop does while the Romans preferred it between their second and third toes and the ancient Mesopotamians took it even further… to between the third and fourth toes!

But the modern evolution and growth of the open toed, flat soled sandal is believed to have its origins post World War II

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

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

SLIP… SLOP! Flip-flops are also dangerous…

Scientists at Auburn University in Alabama, United States, found that flip-flop wearers had shorter strides and strode with less physical downforce on the heel strike than people wearing trainers, for example. The flipflop also meant the foot rolled inwards and outwards (pro- and supination) more because of the lack of lateral support. This also caused wearers to scrunch their toes more in order to provide better grip.

According to 2010 figures, it was estimated that Britain’s National Health Service spent £40 million a year treating injuries suffered by their wearers.

Most common are falls and slips resulting in ankle and wrist sprains and breaks because of the sole’s lack of grip on wet surfaces. Long-term wear can also cause shin splints, tendonitis, plantar fasciitis and pain in the ankle, foot and knee joints.

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

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

when American servicemen who had served in Japan brought back zori with them. The straw-based zori was comfortable and gained even more popularity after the Korean War in the 50s.

With the increasing use of science to create new polymers and materials as well as the burgeoning beach culture with the growth of surfing in the 50s and 60s, the rubber flip-flop become all the rage as a casual shoe, particularly as a light, convenient footwear accessory.

The biggest leap in evolution came in the early 60s when a Brazilian company, Alpargatas formed by a Scotsman, Robert Fraser, introduced the Havaiana – now the pre-eminent flip-flop brand, selling 150 million pairs a year. (Incidentally Havaiana is the Portuguese word for Hawaiian – a nod to the beach and surf culture of the Islands.)

At one stage the California-based Hang Ten brand introduced their three layered, multi-coloured flip-flop which took the market by storm. It was the

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

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season’s “must have” in the early 80s, especially as it came after two or three decades of simplicity.

The early flip-flops had a white upper sole, coloured base sole and coloured thongs but in the 90s the Havaianas switched this around, taking the coloured sole and putting it on top. This was nothing short of revolutionary and led to the explosion of design and decorating possibilities we now see. Coinciding with the 1998 football World Cup Havainas also proudly laid claim to their Brazilian origins by placing the blue, yellow and green Brazilian flag logo on the thong, making the brand as instantly recognisable as the Nike Swoosh.

Flip-flops are no longer just beach or casual wear. They’re frequently blinged up with Swarovski crystals, fashion designer Jean-Paul Gautier has had human coat-hangers strut the catwalks wearing his clothes… and flip-flops. Dress them up or dress them down, flip-flops are here to stay!

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

FOOT FITNESS Academics at London’s South Bank University re-engineered the flip-flop because it had remained essentially unchanged for thousands of years.

While providing protection for the foot sole, its design did nothing to stimulate foot muscle activity. In fact, doctors recommend that anyone with plantar fasciitis avoid wearing thonged footwear because of the mechanical movement of the toes and the lack of stretching of the foot

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

fascia. Chiropodists have also found that long term exclusive use of the shoe changes the way people walk.

Instead of striding out with the heel striking the ground first, there’s more supination or pronation in which pressure is put on the outside and inside of the foot respectively.

Dr David Cook and Darren James developed the FitFlop in 2006 and sold it specifically to improve posture, muscle tone and ramp up muscle activity. Many devotees swear that their version has improved osteoarthritic conditions and relieved chronic back ache.

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

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WHAT THE ALE IS GOING ON? LOOKING AT BREWED ALES FROM PRATLEY’S PUTTY TO KREEPY KRAULY – GREAT SOUTH AFRICAN INVENTIONS VODKA – NEUTRAL OR SUBTLE?

Congratulations to last issue’s winners

KOOK SAAM KAAPS BOOK Francois Louw Linda de Wet GLENMORANGIE Johny Tauyatswala (ANSWER: Glenmorangie Milsean pronounced “meel-shawn” & Scots Galicia.)

Sep/Oct 2016

69

DON’T MISS THE

next issue!

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WHAT THE ALE IS GOING ON? LOOKING AT BREWED ALES FROM PRATLEY’S PUTTY TO KREEPY KRAULY – GREAT SOUTH AFRICAN INVENTIONS VODKA – NEUTRAL OR SUBTLE?

Congratulations to last issue’s winners

KOOK SAAM KAAPS BOOK Francois Louw Linda de Wet GLENMORANGIE Johny Tauyatswala (ANSWER: Glenmorangie Milsean pronounced “meel-shawn” & Scots Galicia.)

Sep/Oct 2016

69

R E S P O N S I B I L I T Y | WAT E R C O N S E R VAT I O N

IT’S HARD NOT TO SOUND LIKE A QUESTION ON A BUBBLE-GUM WRAPPER WHEN YOU ASK “DID YOU KNOW?”… BUT DID YOU KNOW THAT A DRIPPING TAP CAN LEAK UP TO 30 LITRES OF WATER A DAY? OVER THE COURSE OF A YEAR THAT’S MORE THAN 10 000 LITRES! FIONA MCDONALD LOOKS AT THE WATER SITUATION IN SOUTH AFRICA AND WHAT YOU CAN DO TO HELP.

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mages of emaciated cattle, sheep and goats dying in barren landscapes, accompanied by interviews with thirsty people who had walked for miles to try and find water motivated thousands of ordinary South Africans to get involved and make a difference.

Water Shortage SA and others mobilised and ensured that donations of water got to where they were needed most. But these actions, as humane and heart warming as they are, are nothing more than an Elastoplast on

a problem that is going to become increasingly severe. It has been estimated that up to 40% of the country’s water is “lost” due to bad maintenance of infrastructure and simple wastage.

South Africa’s average rainfall is a scant 490mm a year. That’s roughly half of the rest of the world’s average of 985mm. (But then comparisons are somewhat odious – especially when you think that if a person stands with one foot in a bucket of ice water and the other in a bucket of piping hot water “on average” the temperature of their feet in the water is in the middle

A drop in time,

saves millions The Department of Water and Environmental Affairs has estimated that in just nine years from now, the country’s demand for water will outstrip its supply.

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WAT E R C O N S E RVAT I O N | R E S P O N S I B I L I T Y

of those two extremes!) Because of this low rainfall, South Africa is classified as a water stressed country.

But it’s well documented that our region is one which has always faced water challenges. And the demands are only getting greater… growing industry needs more water, as does a rapidly expanding urban population.

One need only think about how the country’s major cities, Johannesburg, Tshwane, Durban, Nelson Mandela Bay, Cape Town and Bloemfontein have grown over the past 10 years to appreciate the extent of the rising demand. Water restrictions have become increasingly common.

The Department of Water and Environmental Affairs has estimated that in just nine years from now, the country’s demand for water will outstrip its supply. The economic realities are such that there is little chance of additional storage dams being able to fulfil that need, even if the political will existed.

One positive sign is that work is underway on Phase 2 of the muchvaunted Lesotho Highlands Water Project. First conceptualised as far back as 1950, the Project ultimately plans the construction of five major storage dams in Lesotho costing billions of rands – which will then feed water into the Vaal water system by means of tunnels. Construction on the Katse Dam began in 1989 and the first water was fed into the Vaal system in 1998. Work on Phase 2, the construction of the third (Polihali) dam began in 2014 and the project – which will utilise the stored water for the generation of hydroelectric power which Lesotho will sell to South Africa as well as the delivery of millions of cubic metres of water – is estimated to cost R22.9 billion at the time of completion in 2024.

Local authorities are aware of the need to improve their systems. Some years ago, former KwaZulu-Natal Premier Senzo Mchunu said during the War on Water Leaks campaign in the province that at the end of December 2012, eThekwini Municipality was losing more than 234 million litres of water a day. This was 3.46 million litres – per day – more than the entire 2011/12 period!

“In 2011/12 in the eThekwini Municipality, a total of 85.6 billion litres – more than 234 million of litres a day – was lost,” the Premier said.

THE WATER CYCLE The water cycle is something we all learned at primary school. It’s the ultimate exercise in recycling: Water can be found in oceans, lakes, rivers, dams, streams, swimming pools, reservoirs and the soil.

The heat of the sun causes water droplets to evaporate, changing its state from a liquid to a gas – water vapour which rises into the atmosphere.

As it rises, it cools and condenses – changing from a gas back to liquid in the form of water droplets in clouds. Through various circumstances such as cooling and pressure changes, precipitation occurs and the water droplets fall back to earth as rain… collecting once again in dams, streams, rivers, lakes and reservoirs.

The City of Cape Town announced earlier this year that it would be increasing the use of reclaimed water from its current 6% as well as continuing investigating the viability of desalination plants, stormwater capture centres and use of groundwater sources. Reclaimed water from treated effluent is used for irrigation of sports fields and golf courses, agriculture and certain industrial applications.

It’s all well and good to say that our municipalities should fix leaks and improve utilisation of effluent water but as Water Shortage SA showed earlier this year, individuals doing small things can make a big difference.

So what can you do?

WATER SAVING TIPS Close the tap when brushing your teeth. This saves up to 20 litres per month. Use a mug of water to rinse your toothbrush.

Plug the sink when shaving rather than rinsing your razor under running water. This saves up to 45 litres per month.

A half-filled bath uses about 113 litres, a 5-minute shower uses about 56 litres. Shower rather than bath, and if you have to bath make it a shallow one or share it.

Reuse bath or shower water in your garden.

Install a low-flow shower head and tap aerators on all taps.

Flush toilets only when necessary.

Plant water-wise indigenous plants.

Install garden drip irrigation on flower beds and sprayers on lawns.

Install a multi-flush or dual-flush mechanism in the toilet. A multi-flush device allows you to choose exactly how much water goes to waste when pressing the handle. A dual-flush device has a short flush button for liquids and a longer flush button for solids.

Water gardens only in early morning or the evening and only when necessary.

Collect rainwater for re-using on the garden or washing the car.

Insulate hot water pipes so that not too much water is wasted when waiting for water to get hot.

Cover your swimming pool to reduce water evaporation.

Close the tap when brushing your teeth.

Install garden drip irrigation on flower beds .

Cover your swimming pool to reduce water evaporation.

Mulching flowerbeds keeps down the weeds and holds moisture in the soil for longer.

Ensure washing machines or dishwashers have a full load before running them.

Rinse glasses, cutlery and vegetables in a basin of water, rather than under a running tap, and reuse the water for pot plants or in the garden.

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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

Luide legendes rondom Stilbaai Lekker plekke lok lekker mense wat ook lekker kuier – en met kuiery kom daar stories…

w Stilbaai TOPS Address: Shop18A Fynbos Centre, Main Road, Stilbaai West, Stillbaai Tel: 028 754 1430 Fax: 028 754 1426 Email: peet@isat.co.za Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 18h00 Sat: 09h00 - 17h00 Sun: -

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anneer jy van die N2 afdraai Stilbaai toe weet jy jy is in ’n baie spesiale deel van die land. Dis mooi daar sonder om eksoties of onaanraakbaar te wees. Almal wil ’n huisie by die see hê, sing Koos Kombuis en watter plek hy in gedagte gehad het met die skryf van dié liedjie weet ek nie, maar dit kon maklik Stilbaai gewees het.

Om die waarheid te sê, daardie hele strook kuslangs is iets spesiaal.

Van Stilbaai-oos deur -wes, verby Jongensfontein tot in Witsand is see soos mens wil see hê. Soos dit gaan met sulke lekkerbly-plekke lok dit natuurlik lekker mense. En daar waar jy lekker mense kry wat lekker kuier, kry jy baie stories. Om nie te praat van legendes nie.

Daar is baie legendariese figure, maar seker die grootste was oom Coen Muller van Witsand. Hy was ’n geharde visserman en soos dit ’n geharde visserman betaam kon hy ook hard kuier. Hy was vir niks bang

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nie, behalwe die see. En ... hy het ook ’n heilige vrees gehad vir alles wat Engels is. Hy kon daai taal glad nie praat nie.

Die Engelse ding kon mens nog verstaan, maar hoekom bang vir die see? Dis dan waaruit hy ’n lewe maak.

Wel, hy kon nie swem nie.

Vir die ander voggies was hy minder bang. Saterdae-middae het hy sy hings Diamant voor die trêpkar ingespan en koers gekies Heidelberg se kroeg toe (daar was daai dae nog nie ’n watergat in Stilbaai nie never mind ’n distileerdery soos nou). ’n Paar uur later het hy bewerig op die trêppie geklim, uitgeklink en Diamant is sonder begeleiding huis toe terwyl oom Coen diep slaap. Die familie het altyd gewonder hoe die perd dit reggekry het om deur al 12 hekke te kom sonder dat oom Coen wakker word. Tot een slag wat sy broerskind skelm agterop gespring het om te kyk hoe dit werk. Sien, dié hekke had, soos meeste plaaspaaie, ook langsaan natuurlik elk ’n motorhek gehad. Ta het tot voor elke motorhek gestop en dan wydsbeen stadig oor die stawe gestap.

Sodra hy die wiele hoor rammel oor die geriffelde stawe het hy weer weggetrek in ’n galop!

Ja, oom Coen en alles om hom was legendaries. En soos reeds gesê bang soos die duiwel vir ’n slypsteen

vir Engels enook die waters van die see. Van die duiwel gepraat, een keer het Dominee mos met oom Coen kom praat nadat hy amper weer verdrink het. Dié keer het die skuit omgedop en oom Coen het bo-op tot amper by Stilbaai gedobber. Niemand weet waaroor Dominee regtig wou kom berading doen nie – die voggies na-ure en of oom Coen se hartsake in orde was, sou die see hom vat – maar hy vra toe in ’n stadium vir oom Coen of hy bang was vir die dood. Dis nou terwyl hy al dobberende aan die genade oorgelaat was.

“Nee wat, Dominee, ek was net bang ek dobber al die pad Engeland toe. Hoe sou ek vir daai mense gesê het waar ek vandaan kom?”

We’re raising a glass to our founder.

The founder of The Glenlivet set the standard in taste and quality in 1824 with whisky of such exceptional quality that it was soon widely acknowledged to be how a malt whisky should taste.

It is his vision to craft the definitive smooth Speyside single malt that has directed the purpose of The Glenlivet for almost 200 years since then.

Founder’s Reserve is the latest expression in The Glenlivet’s premium range of single malt whiskies and is our tribute to that vision.

Founder’s Reserve is a modern classic.

The perfectly balanced fruity profile of Founder’s Reserve is unmistakably The Glenlivet: delicate aromas of citrus fruit, notably sweet orange, on the nose, and

sweet notes of zesty oranges and pears with just a hint of candy toffee apples on the palate.

But it also has an intense, creamy sweetness from maturation in first fill American oak casks and an unprecedented smoothness that makes Founder’s Reserve just so accessible to non-traditional whisky drinkers.

It can be enjoyed straight, on the rocks or as a great mixer in cocktails.

And because our founder isn’t around to tell us what he actually thinks of it, all we can do is craft our single malt scotch whisky based on the principles he left behind, and raise a glass of it to him. It all comes back to the original.

FOUNDER’S RESERVE

HAT RK T Y O W FEL NET I A L OM E S A C O S H BY THE TS YOU OU TO Y E G GHT BRO

U

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ister g e R In Log

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