Cheers Vol. 33 Nov / Dec 2017

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

N O V/ D E C 2 0 1 7 V O L 3 3

APPLEY EVER AFTER CIDER IN SA

SHOOTERS

FROM B-52S TO MELKTERTJIES

HATS OFF!

EVOLUTION OF THE PEAKED CAP

FESTIVE SEASON GIFT GUIDE

A COPY OF THE HANDMADE GIFTS FROM THE KITCHEN RECIPE BOOK

Rosé to cocktails Be sure to visit www. topsatspar. co. za

THE PERFECT GIFT THIS FESTIVE SEASON AVAILABLE AT

contents

NOV/DEC 2017 VOL33

20

34 40

Drink s – be they fruity bevera ges sho rt, lay ere d suc h as cid er, pin k win e or shoote rs – are infini tely more enjoya ble when consum ed with friend s.

28

38 HOT BITES Edible snippets from the liquor world

04 EDITOR’S LETTER In the season of goodwill, let’s be a little kinder to one another

20 FERMENTING

06 TINUS TALKS A hit or a myth?

Debunking wine fables

24 TASTING NOTES Commercial & Craft cider put to the test

08 NEWS The scoop on hot designs and great brands

28 DRINKING PINK Colouring in the cocktails

50 TUISNYWERHEID Emile Joubert se blitsige kerrie gereg

32 WINE TASTING Chardonnay & Pinot Noir blends

52 SWEET TREATS Decadent desserts from Teresa Ulyate

34 SHORT ’N SHARP Shooters – from B-52s to Melktertjies...

56 THINGAMAJIGS Stuff you didn’t know you wanted...

14 GIFT GUIDE The Spirits of Christmas 2017

14

APPLES

The growth of cider’s appeal

40 EAST COAST FLAVOUR

Moyo at uShaka

46 TURNING THE PAGES

Handmade gifts from the kitchen

NOV/DEC 2017

01

C O N T E N T S | N OV / D E C 2 0 1 7

TOPS Buy!

Just as every Four Cousins beverage, “ Scottish Cousin is crafted with care and skill, using the finest malt, grain and pure spring water.”

64

SEE P46 TO WIN THIS RECIPE BOOK

68

08 58 Rememb er you can

access Cheers magazine 57 GOOD LIVING Seek out these SPAR items for summer 58 HOT NEWS The urban Bourbon solution

62 ENTERTAINMENT Books, DVDs & CDs

on your mobile , tablet

64 PEAKED INTEREST Headgear evolution

www.ch eersma g.co.za

67 WHAT’S NEXT? Something to look forward to 68 RESPONSIBILITY It’s more than skin deep 70 BLOGSPOT Taste defined by design & decor 71 SOCIAL MEDIA Useful weather apps

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72 LOOPDOP Gerrit Rautenbach se nuutste storie

or laptop -

DOUGLAS GREEN

B I R T H D A Y

WIN STAN D A C HAN C E TO

A MARS HALL S TA N M O R E

B LU E TO OT H S P E A K E R

Buy any bottle of Boschendal 1685 Range, MCC or Chardonnay Pinot Noir, SMS Boschendal, your name, store name and barcode to 34449.

Email your name, ID number, tillslip and contact number to cheers@ cheersmag.co.za Competition runs until 3 1 Dec 2017

E D I TO R ’ S LETTER

cheers

team

TOPS at SPAR Jess Nicholson Group Promotions & Advertising Manager – Liquor

KINDNESS & DOING GOOD It seems a bit mawkish and perhaps sentimental, but how many of us don’t long for a time when things were simpler, less complicated and just... nicer? People were nicer to one another possibly because they were less stressed. Kids could ride their bicycles or walk to school in innocence rather than have parents or lift clubs drive them to and fro because of concerns about crime or dirty men in raincoats – and being a Cub or Boy Scout or Brownie or Girl Guide – was kinda cool.

And one thing those clubs had in common was doing good deeds – and doing unto others as you would have them do unto you.

In mid-October Durban was hit by a sudden deluge with widespread flooding occurring in the space of an hour. The damage to property was devastating and people died – but amid all the drama there were stories of heroism and goodness. One which hit the headlines was about a courier company driver who shucked his clothes and went into flood waters up to his waist to save a grandmother trapped inside a floating, flooded Mercedes. It went viral because there were other bystanders who stood on the sidelines and filmed it before posting it on social networks.

The hero of the day – Sibusiso Matrick Mbhele – helped Janet Hart, simply because he could. He could see the situation was dangerous and that she was in shock. Reports later reflected that the driver helped a number of other people, children and adults, before getting back in his truck and making his delivery to Port Shepstone! The Hart family later rewarded Mr Mbhele who was grateful but said he’d simply wanted to do the right thing – to help someone in distress.

A few days later, fire broke out near the 12 Apostles Hotel in Oudekraal, Cape Town, and the city’s fires fighters were assisted by the men and women of the VWS – or Volunteer Wildfire Services. They fought the runaway blaze for days, working in tremendously difficult and dangerous conditions. While they train on weekends and evenings, trading family and recreational time to keep fit and learn how to back burn and douse or beat out flames, they do so knowing that they can make a difference.

And behind that line of defenders stand an army of others – normal people like you or I who might not be able or willing to plunge into floodwaters or flames but who can (and do!) contribute in some small way. It might be as simple as donating R10 to an SMS line or going to your local SPAR or TOPS at SPAR and buying water, cooldrinks or food for the teams who are dealing with whatever crisis has happened, making sandwiches or donating equipment, clothing and even basics such as toothbrushes and toothpaste to those who have lost their homes – it’s a good deed.

It might be a small gesture, a simple token or realisation that you can help someone who is in need, but it’s a really nice thing to do. The world would be an immeasurably better place if we didn’t need floods and fires to be kind and good. It’s called the Power of Positivity for a reason – and that’s because it produces results and those results – more kindness, goodness and niceness – multiply exponentially.

Let’s all try to be a bit nicer to each other.

Cheers,

Fiona

FIONA MCDONALD CHEERS EDITOR

che ersmag.co.za

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CheersMag

@CheersMag

Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Annalie Boshoff annalie@integratedmedia.co.za Advertising Eloise Meyer eloise@integratedmedia.co.za PR & Promotions Kaitlyn Bunce kaitlyn@integratedmedia.co.za Photography Thinkstock.com Contributors Clifford Roberts, Gerrit Rautenbach, Teresa Ulyate, David Bowman, Tinus van Niekerk, Emile Joubert, Gareth George, Nick Frost 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

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 December 2017. 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.

DOUGLAS GREEN

Buy any Douglas Green wine and stand a chance to

WIN 1 of 10

DOUGLAS GREEN Special Edition

75th Commemorative Magnums

B I R T H D A Y

T I N U S TA L KS

BUSTING THE SOCIAL CONVENTIONS AND MYTHS THAT SURROUND THE SIMPLE ENJOYMENT OF WINE. ENJOY WHAT’S IN YOUR GLASS.

FABLES & FOIBLES W

ine is about enjoyment, either on its own or with food. It’s not important to have any great knowledge, or the ability to identify every wine during a blind tasting and describing it using impressive words.

If everyone around you claims to smell idyllic aromas, such as cucumbers, coffee beans and all sorts of berries, and you only smell and taste the fruit from grapes, so what?

Simply savour what’s in your glass; that’s the most important part. Do not over-think the enjoyment of wine.

Have fun.

With the advent of summer and the approaching holiday and festive season, more time is made for merriness and celebration. Lighthearted and jolly occasions are frequently arranged and more wine is inevitably served. Unfortunately the enjoyment of wine is often hampered by all kinds of social “rules” and assumptions about the “correct” serving of wine. Here are five of the myths bedevilling the enjoyment of wine.

If everyone around you claims to smell idyllic aromas, such as cucumbers, coffee beans and all sorts of berries, and you only smell and taste the fruit from grapes, so what ? Simply savour what’s in your glass.

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FABLE: Champagne in flute glasses The Chef de Cave from Dom Pérignon liked to castigate everybody around, “You buy a bottle of malbec for $5 and you pour it into this big, beautiful glass.

I serve you a bottle of chardonnay and pinot noir that I have aged for 10 years, and you stuff it into a flute where you can’t smell it, you can’t really see it, and you can’t aerate it – why are you doing that to my wine?!”

When wine is offered, including Champagne or South African sparkling wine, simply serve it in large all purpose (AP) glasses to enable everybody to properly smell and taste the wine.

FABLE: White with fish, red with meat and one at a time How ridiculous! I always serve my red and white wine simultaneously with every dish – so long as there are not very strong spices around ... especially chilli and garlic. You’re missing out on the array of aromas and flavours evident in wine when restricting yourself to serving just a single style of wine with food.

Successful wine and food pairings should always be so balanced that it enables you to serve a great rosé, white, or red to match every dish.

It should be colour-blind cooking, the colour of the wine itself should not dominate; it must just match the texture.

FABLE: Drink white cold and red warm It’s a pity most restaurants serve white wine a little over-chilled and red wine a tad warm. I prefer my red wines with a bit of chill, served at 15-18°C. In general, reds with really bright acidity and softer tannins, taste better when they are cool. The fruit will be more apparent and get a chance to shine.

Dry white wine should be served cool, not chilled. Unless the wine is smelled and tasted at the right temperature it cannot be appreciated.

If it feels like you’re drinking a glass of water, the wine is too cold.

FABLE: Corks are better than screw-tops Traditionalists claim that only cork allows wine to age correctly, while modernists believe metal caps prevent oxidation and bacterial spoilage, induce fresh and crisp wine, and allow for easy opening. It’s a circular argument with all kinds of statements made by both camps. Some examples are: consumers cannot tell the difference between a cork or a screwtop wine; screw-tops are less expensive (not true!); cork taint is absent with screw-top closures (it happens!) and bottles that are cork-stoppered are of “superior” quality; many cork alternatives do not allow wine to breathe (wrong!); screw-tops are mostly manufactured from non-renewable resources and are not biodegradable.

Whatever the issue, unless you want to bottle age a special wine for a long period of time, in which instance a cork-stoppered choice will be the best option, just ignore the closure, serve the wine and enjoy the moment.

FABLE: Sweet wines suck...

It is amusing to listen how wine drinkers often tell that they shun sweet wine, but if you serve them a classic dessert wine of any colour, or a natural sweet wine with a low alcohol content, they overindulge and gone are the objections about sweet wines ...

People love sweetness – but don’t like syrupy or cloying wines.

And that’s the yardstick: sweet wine is not just for special occasions, and if it’s lighter, elegant with some acid freshness, it’s ideal to serve as an aperitif or with savoury foods.

No wonder Jancis Robinson wrote of Château d’Yquem, the most famous sweet wine property on the planet: “It is sweet, golden and apparently almost immortal.”

Fun under the big TOPS!

THE SCOOP

Twisting & turning Innovation in packaging usually involves bottles or labels – seldom the closure.

Franschhoek wine valley’s Anthonij Rupert Wyne, the makers of the popular Protea range of wines, has adopted an exciting new closure for its range of eight wines.

Already recognised for being uncompromising in its commitment to quality, the Protea range’s bottles were designed with upcycling in mind. The beautiful bottles are intended to be reused for water, oils, vinegars or even cut in half and remodelled as wine glasses.

So utilising the latest available method of cork closure was not a big stretch for the award-winning estate. The Helix closure combines tradition with convenience since this unique, ergonomically-designed cork- and glass packaging solution is a marriage between the benefits of traditional cork with a userfriendly, re-sealable closure. It has a broad top – almost like a Champagne stopper – and is easily twisted out of the bottle neck ... so no mechanical tools are required.

And better yet, you can pop the Helix cork back in! Simple twist of the wrist – both in and out.

Research has shown that consumers prefer cork and associate it with quality, even though screwcaps are extremely effective.

Helix retains the tradition of cork, while at the same time providing functionality.

The Protea, found in the Cape’s floral kingdom, appears in stunning graphic prints on the bottles.

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Society has become a little jaded with technology enabling instant access to anything at the press of a button.

TOPS at SPAR’s Wine Show harks back to a different time: a time when the circus came to town and the hurdy-gurdy music mingled with the smell of popcorn in the air and sawdust in the ring.

There are no elephants or lions – except perhaps on a label or two – but the TOPS wine show hits Nelspruit in November and Cape Town in December.

Organisers have dubbed it “The Greatest Show on Earth!” and are eager for as many people to attend – and have fun – as possible.

Nelspruit’s event takes place from 30 November to 2 December while the Mother City gets a chance to sip and sample a host of wine styles and top producers from 14 to 16 December.

For ticket prices and more info: www.wineshow.co.za

Hennessy Special Limited Edition with JonOne Hennessy is proud to announce the latest art-inspired packaging of the classic Hennessy Very Special Limited Edition collaboration with New York’s Harlem born graffiti artist-turned-art world phenomenon urban artist, JonOne. The creation of the design itself mirrors the elaboration process of the cognac.

“JonOne is a unique talent who shares many traits with Hennessy,” notes Bernard Peillon, Chairman and CEO of Maison Hennessy. “JonOne has an open spirit, he stays curious. His passion lies in constantly pushing his work to new heights, new territories, even though he is already a true master, and has nothing left to prove. Like Hennessy, he never stops and never settles.” With an energy that has come to define his style, JonOne applied layer upon layer of splashes of colour, intermixed with Hennessy’s own imagery – thus echoing the complex layers of flavors and aromas the Master Blender creates during the blending process. Over the course of several days and nights, JonOne painted layer upon layer to create a canvas that would become the bottle design itself, and in doing so, established a rich visual language for the collaboration.

This Hennessy Very Special Limited Edition by JonOne is the latest addition to an ongoing series of collaborations between Hennessy and internationally renowned urban artists, including Scott Campbell, Ryan McGinness, Shepard Fairey, Os Gemeos and Futura.

THE SCOOP

Fizz, pop & bang!

60 for 40

Bubbly is something used for celebrations – and the celebrations don’t get any bigger than when they’re for Méthode Cap Classique sparkling wine, the South African version of French Champagne. Held for the 16th time, the Amorim Cap Classique Challenge has now become South Africa’s second-longest consecutive wine competition behind the Absa Pinotage Top 10 event.

Overall honours went to Simonsig Estate, which won with its Simonsig Cuvée Royale Blanc de Blanc 2012, a sparkling wine which had quietly aged on its lees for a full five years!

Simonsig is the pioneer of bottle fermented sparkling wine in South Africa with its Kaapse Vonkel the first to adopt the méthode Champenoise secondary fermentation in bottle.

The dry – or Brut – category prize went to Hemel-en-Aarde Valley producer Domaine des Dieux for its Claudia Brut MCC 2011 while Graham Beck’s Brut Zero 2005 won the Museum category.

Speaking at the function, Joaquim Sá, MD of sponsor Amorim South Africa, said that the country today has 220 Cap Classique producers responsible for 300 labels.

“And the growth doesn’t stop here as 2017 promises to excel again.

As a note, our local Cap Classique cork sales January to August are 27% up compared to 2016, so another rosy year is expected,” said Sá.

A once-off, 40-year-old potstill brandy from Van Ryn’s Distillery in Stellenbosch which sold for R60 000 at the Nederburg Charity Auction has left South African shores for the United Kingdom where it will be presented as a gift. The unique bottle was bought by Dawid Justus for a fellow South African colleague who marks 25 years at a London investment firm this year.

“Dr Jonathan Knowles gave me the biggest opportunity of my life when he hired me 13 years ago. I wanted to give him something of true excellence from our beloved continent,” Justus said.

The noble spirit last saw the light of day in 1977, and has spent the last four decades maturing in French oak casks under the careful custodianship of four previous master distillers at Van Ryn’s in Stellenbosch.

“There will never be another brandy quite like this,” explained Van Ryn’s current master distiller, Marlene Bester.

“It is the result of experimental brandymaking which represents early forays into modern barrel finishing The prestige techniques, where barrels previously fizz from used for sweet wine maturation were Stellenbosch chosen to add complexity during the bubbly pioneer, maturation process. The brandy was Simonsig, tasted at regular intervals to ensure impressed the optimal flavour and aroma developjudges with ment. I’m honoured to have had the privilege of bottling and releasing its class and this unique brandy.” elegance.

Befitting such a rare tipple is the unique 1.2 ℓ hand-blown decanter, created by South African glass blower, David Reade, whose creations are coveted by collectors both locally and abroad.

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TOPS Buy!

Third time’s the charm Boplaas Family Vineyards achieved a rare hattrick recently when its Port was named South African Champion at the SA Young Wine Show for the third consecutive year.

“Wines are singled out by the judging panel for their potential prior to public release, which is why we’re very excited about the 2017 vintage of our Port having done well again,” said Boplaas owner Carel Nel. “Just as our other champions over the years, the 2015 and 2016 went on to win numerous awards in diverse competitions.”

Excluding the performance of its still wines, Boplaas has now been named SA Champion for Port no less than 10 times and includes the very first Port it made in 1986.

Achieving this consistency of excellence requires meticulous attention to detail.

“The making of a fine Port begins in the vineyard, which is why fruit quality is so important,” Boplaas winemaker Margaux Nel maintains.

“During harvest, the grapes are deposited and pressed in traditional open tanks, or lagares as they’re known in Portugal, to ensure maximum extraction of flavour and colour. Then, after vinification, the wine is blended with fine brandy and matured in old Portuguese vats for 18 months.”

Situated in the arid Klein Karoo town of Calitzdorp, the farm’s history dates back to 1880 when it was owned by Carel Nel’s great grandfather. Over the years, a variety of fruit has been grown on the property, but in 1980 the focus changed to wine once Carel had completed his BSc studies in winemaking.

TOPS Buy!

THE SCOOP

Hammertime!

The third quarter of every year sees a lot of auction action in the Cape winelands.

First to the auctioneer’s block in midSeptember was the annual Nederburg Auction, held for the 43rd time in 2017.

Around 8 800 litres of wine was sold off for more than R6.3 million (or 129 individual items from 65 producers).

Continuing the trend from previous auctions, red wines fared better than white because of their potential age worthiness with Cabernet Sauvignon living up to its tag as the king of reds, attaining the highest prices and increasing 10% on 2016 prices.

Cabernet Franc hit the highest average per litre price with R1 286.50.

There were a number of notable individual achievements – such as Ken Forrester’s superb FMC 2009, a Chenin Blanc, which a keen buyer paid R11 000 for just six bottles.

In the past few years, organisers of the Nederburg Auction have made a concerted effort to build awareness and appreciation of some of the country’s old gems – and a 1957 Chateau Libertas didn’t disappoint.

Six bottles were sold for R55 000! And a Lanzerac Cabernet Sauvignon from 1970 started at R3 000 and kept going briskly until it was knocked down for R37 000.

Two weeks later the Cape Winemakers Guild auction took place at Spier near Stellenbosch, raising a total of R13.2 million for 2 962 six-bottle cases in its 33rd year.

Top selling items included some of the country’s most sought-after labels – such as the Kanonkop CWG Paul Sauer 2014 which went for an average of R9 000 per six-bottle case, or the Boekenhoutskloof Syrah Auction Reserve 2012 which hit a high of R12 000 – or R2 000 per bottle!

Overall the average case price was R4 464 – or R744 per bottle – which was slightly down on the 2016 record sale of R13.8 million with the average case price of R5 697 or R950 per bottle.

SA’s latest rainbowdelish liqueurs It’s time to jazz up your game with exciting new cream liqueurs by Natures Own Beverages (Pty) Ltd: CuppnChino Red Velvet and Django’s cream liqueurs.

CuppnChino Red Velvet is an evolution of the popular CuppnChino that has taken the beautiful cream liqueur with rich aromas of freshly ground coffee and creamy vanilla to the next level.

The silky beverage is now made with scarlet colour, which makes a dramatic statement when served in a martini glass or chilled and over crushed ice.

Luscious and more-ish, CuppnChino Red Velvet can also be used as that secret ingredient in baked puddings and similar desserts.

The liqueurs are crafted in Bonnievale, a Cape village surrounded by mountains at the centre of SA’s dairy region. This is the source of the goodness that goes into every liqueur.

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Matt Stow Photography

Django’s is like bottled sunshine - a cream liqueur that bursts with delightful mango freshness, pleasantly rounded with a touch of tequila. With bright and playful colours to match, Django’s will be the centrepiece of any bar. It is best enjoyed chilled, as a shooter, long drink or cocktail ingredient with outrageous garnish, or over ice cream and even cheese cake.

Summertime sippers The hot and hazy days of summer call for something crisp and refreshing – and Constantia wine farm Steenberg is covering almost all the bases with their latest releases.

Three of the wines pay homage to three British tall ships involved in the battle of Muizenberg which took place a stone’s throw away from the renowned wine farm way back in 1795.

“We are excited to launch these new wines as they fill a gap in our portfolio, allowing us to offer wine lovers more choice at an attractive price point. We have really concentrated on quality, and are proud to have these three wines as part of our Steenberg collection,” said cellarmaster JD Pretorius.

Steenberg Ruby Rosé 2017 is a blend of Syrah (51%) and Cinsault (49%) that is strikingly fruit-forward and has already won a double gold medal at the Rosé Rocks 2017 competition. Think juicy raspberries, wild strawberries and hints of spice. This dry Rosé has lovely depth and refreshes with a zesty citrus finish.

Steenberg Sphynx Chardonnay 2017 is a lightly barrel-fermented Chardonnay from special vineyards in Robertson and Bonnievale. While Steenberg Stately 2015 is a generous, full-bodied blend of Cabernet Sauvignon (63%) and Shiraz (37%).

GLENGRANT

|

A D V E R TO R I A L

THE 2018 WHISKY BIBLE HAS LAUDED GLEN GRANT’S 18 YEAR OLD AS SCOTCH WHISKY OF THE YEAR, SINGLE MALT OF THE YEAR AND BEST SINGLE MALT IN 16 TO 21 YEAR AGE CATEGORY ... FOR THE SECOND YEAR IN A ROW!

HISTORY IN EVERY BOTTLE

“WHISKY IS FAR MORE THAN JUST LIQUOR IN A BOTTLE: IT EMBODIES TRADITION AND HIGH CRAFT, SOCIAL HISTORY AND TOPOGRAPHY, POETRY AND SONG. IN OTHER WORDS, IT COMES WITH A PEDIGREE, UNLIKE LESS NOBLE SPIRITS, LADEN WITH ASSOCIATIONS THAT EVEN THE MOST CUNNING SALESMEN CANNOT OVERLOOK. IT IS QUITE LITERALLY, ELEMENTAL, MADE FROM CEREAL GRAINS (THE QUINTESSENTIAL PRODUCT OF THE EARTH), BREWED WITH WATER, MADE ETHEREAL BY FIRE AND MATURED BY THE ACTION OF AIR UPON WOODEN CASKS.” – CHARLES MACLEAN’S FOREWORD TO WHISKY AND PHILOSOPHY

BELOW: The crystal water source which Master Distiller Dennis Malcolm (right) uses in the making of this singular Scottish whisky.

T

he book, ‘Glen Grant: The story of single malt as it should be’, opens with this sentence: “The intrigue of the Glen Grant legacy owes much of its fascination to a whisky-making family who grew their business on a curious combination of smuggling and entrepreneurship.

The most public and fondly remembered of the Grant sons – James Grant, or The Major, as he would become known – worked his way into the hearts of all who knew him.”

He took over the business in 1872 and is credited with applying “unconventional and forward thinking vision to the design of the innovative tall slender pot stills and unique purifiers still used to this day which give Glen Grant single malt its delicate, light and fresh character – distinguishing it from any other brand”.

The stills are tall and slim and, coupled with the two purifiers on both distillations, it results in only the purest vapour passing from the still to condenser, making for a fresh, light whisky.

“For years my most memorable dram was my first: a flowery, sweet Glen Grant when I was 19. I fell in love with Glen Grant all over again when I visited the distillery.” – Michael Jackson, renowned whisky

writer was quoted in Whisky Magazine, issue 58.

Acknowledged as one of the foremost authorities on whisky worldwide, Jim Murray publishes a book rating Scotch whisky annually.

In the 2008 edition of his Whisky Bible he wrote of Glen Grant 10 year old: “Really mouthwatering, clean and fresh; not an off-note in sight....

A relaxed confident malt from a distillery that makes great whisky.”

And in the latest edition he selected Glen Grant’s 18 year old as the Best Scotch Whisky of the Year for 2017 – as well as his Best Single Malt of the Year in the 16 – 21 year old age category, for the second time, saying “Scotland owes a debt of honour to the celebrated Glen Grant distillery which again displayed Speyside whisky in its most sparkling light.”

With 50 years in the whisky trade under his belt – and having the unique distinction of having been born at Glen Grant and trained as a cooper in its workshops, current Master Distiller Dennis Malcolm is ideally positioned to keep the legacy alive.

“Glen Grant has always led the way in single malt production since it was founded in 1840. From our unique stills to bottling plant we continue to grow in our founders’ vision,” he said.

NOV/DEC 2017

13

THE FESTIVE SEASON IS A TIME FOR GIVING, OF SHARING LOVE, FRIENDSHIP AND JOY – ALONG WITH A FEELING OF GO ODWILL TO YOUR FELLOW M AN. BE THEY CORPOR ATE OR PERSONAL, HERE ARE A FEW CHEERS IDEAS FOR M AKING 2017 A PARTICUL ARLY MERRY SEASON!

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BAINS GIFT SET WITH TWO WHISKY GLASSES Proudly South African – and sporting a brand new look – is Bain’s Cape Mountain whisky. Made from grain rather than barley, Bain’s new streamlined label pays tribute to the rugged Cape mountains – and the leopard which roam free – which are the inspiration for the local award-winning spirit.

JOHNNIE WALKER TOM DIXON BLUE LABEL BOTTLE WITH TWO WHISKY GLASSES The limited edition Tom Dixon-designed Johnnie Walker Blue Label was launched at the 2017 Milan Design Week and is available in selected markets worldwide.

JOHNNIE WALKER RED, JOHNNIE WALKER BLACK & JOHNNIE WALKER DOUBLE BLACK The festive season would lack the right kind of ... spirit without a bit of the famous Striding Man. Johnnie Walker gift packs come in a range of different options.

There’s Red with a chalice glass, Black and Double Black with two tumblers each and the newly reintroduced Green with two tumblers.

GLEN GRANT 10 YO A Scottish dram with an intriguing history, filled with tales of illicit distilling and smuggling...

Glen Grant has been legit for years and its signature 10 year old is “a relaxed confident malt from a distillery that makes great whisky.”

– Jim Murray

GLEN GRANT: THE MAJOR’S RESERVE LIMITED EDITION WITH 2 WHISKY GLASSES A tribute to James Grant – the Major – who was a key figure in the growth of Glen Grant whisky worldwide. A light, approachable spirit which appeals to a broad audience.

NOV/DEC 2017

15

LIMITED EDITION XO ICE SET Hennessy Cognac is one of the world’s greatest brands.

Part of the renowned Moët Hennessy empire, this famous name accounts for 40% of all the distilled brandy spirit made in the Cognac region of France. This festive season there are two very special additions to the range – the limited edition XO Ice set or the spectacular XO Mark Newson.

HENNESSY DOUBLE GLASS GIFT BOX Furthermore there is VS either in presentation box or with a glass, along with VSOP and a double glass gift box.

HENNESSY XO MARC NEWSON Industrial designer Newson is best known for his work on Apple’s innovative products.

He pared down Hennessy’s signature bottle and created tactile striations on the decanter. “Straight lines seemed to me a more modern interpretation of what already existed, to me, the stripes really emphasize the strength of the decanter’s shape. When they catch the light, they highlight both the bottle and the contents, making the whole feel warmer and more tactile.”

– Mark Newson.

KWV 10 YEAR PLUS GLASSES KWV brandy is a South African favourite. It’s also a consistent award winner, locally and internationally. The 10 year old is deliciously mature with its signature apricot and fruit notes beautifully balanced by its decade in oak barrel.

Smooth and rewarding.

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KWV BUG CARDS GIFTPACK As friends and family gather, often there is a fun drinking game or two that is likely to happen. Bug introduces a card-based game called Bugger – which includes unique cards such as the attack, debug, steal or view the future features.

CARDHU 12 YO A single malt that forms the heart of many Johnnie Walker Single Malts, this velvety Single Malt dates back to 1824 when it was originally made by one of the first female distillers to commercially produce a whisky.

KWV REPUBLIC JAMJAR GIFTPACK There is a branded jamjar – complete with handle – that is ideal for enjoying all manner of fruit based cocktails and long drinks ... so long as Republic rum infusion is the base spirit.

KWV SALLY WILLIAMS GIFTPACK Who knew that Sally Williams nougat now came in cream liqueur form? This special seasonal gift pack includes two branded glass coasters.

KWV PONCHOS COFFEE GIFTPACK Ponchos tequila and coffee infusion gift pack includes two coppertone shot glasses.

KWV WILD AFRICA WITH TWO GLASSES Wild Africa cream made with richly delicious fresh cream, caramel and brandy offers two collector’s item glasses as part of its pack.

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CIROC SUMMER DAY – CAPE TOWN, DURBAN AND JOHANNESBURG LIMITED EDITION BOTTLES France might not be the first country you think of when it comes to vodka but this multiple-distilled product is making waves among consumers. The festive season gift pack available locally is a summer edition which is branded with unique city skyline graphics for either Durban, Johannesburg or Cape Town.

BELL’S WHISKY WITH TWO TUMBLERS Probably one of the most popular corporate gifts is Bell’s whisky – and this season’s presentation pack comes complete with two tumblers.

TANQUERAY LONDON DRY GIN Tanqueray 10 is small handcrafted batch-distilled gin which is sought after by gin lovers the world over. Don’t miss out on the opportunity of getting this special gift pack in 2017 – or the spirit regarded as the epitome of London Dry Gin, made from a 180-year-old recipe.

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KWV CARVO CARAMEL VODKA Carvo caramel flavoured vodka has a pack with two shot glasses to enhance the enjoyment of its flavour.

NICOLAS FEUILLATTE FESTIVE SEASON BRUT ROSÉ Nicolas Feuillate Brut Rosé is appropriately packed metallic in pink since it’s 60% Pinot Noir, 30% Pinot Meunier and just 10% Chardonnay.

NICOLAS FEUILLATTE GRAPHIC ICE Nicolas Feuillate Graphic Ice Blanc and Graphic Ice Rosé are demi-sec – so not dry: generous and fruity with a satisfying touch of sweetness perfectly balanced with refreshing acidity.

NICOLAS FEUILLATTE BRUT RES AND WHITE FESTIVE TIN There’s something special about Champagne. The real deal from France’s Champagne region, that is. It’s a great way of turning any event into a special occasion. Nicolas Feuillate is the number one selling Champagne in France – and the third biggest in the world with 10 million bottles a year.

It has been drunk and enjoyed by people such as Jacqueline Kennedy Onassis and Lauren Bacall. Just in time for the festive season there are five new limited edition releases. Nicolas Feuillate Brut Réserve, a blend of 20% Chardonnay, 40% Pinot Noir and 40% PinotMeunier, it was aged for three years in the cellar before release.

SINGLETON 12 YEAR OLD WITH TWO TUMBLERS, SINGLETON 15 OR 18 YEAR OLD SINGLE MALT Singleton is a Speyside malt, from Dufftown, and is offered as the smoothly tasty 12 year old – with two tumblers – or as individual bottles of 15 and 18 year old malt whisky.

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CIDER

FERMENTED

apples

When it comes to golden drinks, beer is the first beverage that springs to mind. But there is another which is growing in popularity every year. FIONA MCDONALD reports.

A

TOPS Buy!

1 Having hit the market in April this year, Hunter’s Edge already has a host of keen followers.

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pples ... a lot of importance has been placed on them over the years. Eve tempted Adam with one in the Garden of Eden, Isaac Newton getting whacked on the head while resting beneath a tree led to the scientific exploration of gravity while Switzerland apparently staved off Austrian occupation in the Middle Ages due to William Tell’s ability in shooting an apple off his son’s head with a bow and arrow! And then there was Steve Jobs who gave us Apple technology.

But the fruit itself is delicious – in both its raw or whole form and when it has been pressed and fermented to make cider. In the United Kingdom, a pub without a cider or two on tap isn’t worth visiting – but it says something about the popularity of cider.

According to 2016 figures quoted by the head of Distell, South Africa’s liquor giant and the second-largest cider producer in the world, the global market for cider is 2 177 million litres. Of that total, the United Kingdom is the single largest consumer, happily glugging down 981 million litres while South Africa consumes a more modest 299 million litres.

In South Africa, that’s the equivalent of nearly 100 Olympic swimming pools versus Old Blighty’s 326 pool’s’ worth! Around a third of Distell’s annual multibillion rand revenue is generated by the cider and RTD (Ready to Drink) category.

Globally, the market is dominated by large commercial brands – and in South Africa those brands are Hunter’s and Savanna. Growth in cider consumption is more rapid than any other category within the liquor market currently. Financial analyst Siphamandla Shezi reported in 2015 that growth in cider sales over the past 10 years “has outpaced all other major categories of alcoholic beverages by an average 5 – 6% per annum”.

As a result, he said, “the category’s share of the market has doubled in the past five years”.

Reasons for the popularity were attributed to the growth of the black middle class “a group that has shown strong affinity to aspirational brands”, along with the fact that it appeals to women drinkers, it’s seen as a health conscious alternative to

BEER

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CIDER

International market research showed that consumers are looking for more variety.

beer and that the fresh, fruity taste finds favour with younger drinkers.

And – much like the explosion of the craft beer scene over the past decade – all indications are that craft cider will mimic this trend.

It’s already happening in the United States where geeky hipsters and millennials are all about the apples ... real apples, different apples, dry styles, sparkling ciders and now flavoured ciders with lemon and berries being introduced into the taste mix.

But the ‘big boys’ are already doing exactly that. Distell appreciates that its market is not going to stay in love with its brands forever –

See pg 30 for our Tasting Notes

2 Savanna now has a piratical, rum-soaked stablemate in the newly launched Blackbeard.

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so they have consciously extended the brands to allow consumers more choice within the ranges.

Hunter’s was the pioneer having begun in 1988 and remains the market leader. The original Hunter’s Gold “a premium, pure and thirst-quenching natural cider” as its website states, was one of the first mass-market alternatives to beer available and has since been joined by Hunter’s Dry in the distinctive green bottle which has been supported by evocative and cleverly tactical ad campaigns.

The most recent addition to the range was Hunter’s Edge which breaks the mould – because, strictly speaking, it’s not a straight cider. As the MD of Distell in Southern Africa, Willem Buhrmann stated in the 2017 annual report: “Edge, endorsed by Hunter’s, was launched in April 2017 as an innovative new drink that combines refreshing natural cider with real hops extract.” So a kinda cider with a beery-type twist in the tail ... which also means that it’s not really an AFB – or alcoholic fruit beverage either!

“Hunter’s Edge is for every social occasion that brings together what unites us – for those who like to explore the new and unconventional and who are bold, individual, and confident to choose both the crisp refreshment of cider and the easy drinking taste of hops,” said Maijaliina Hansen, global marketing manager.

Savanna is a massive success story – and this year it came of age, having turned 21! Everyone knows the product tag line: “It’s dry ... but you can drink it.” The marketing triumphs and achievements of the product are as much about its fun advertising as it has been about the dry, crisp apple taste of what’s in the bottle. And adding a wedge of lemon to the bottle neck was another marketing stroke of genius way back in 1996.

Range extensions on Savanna have included a Light version which contains less alcohol – introduced in 2000 – and by way of contrast Savanna Dark which hit the shelves in 2013. To quote the website marketing material: “The bold cider smacks of the same refreshing, crisp apple flavours, but offers a unique malty finish and is a firm favourite amongst those who appreciate stronger, fuller flavours.”

And while these range extensions are providing fans of cider with a greater range of options, Savanna hasn’t stopped there. Last year it heeded international market research which showed that consumers are looking for more variety – so it introduced Savanna Loco, a cider with a little twist of Tequila.

Brand new to the market is Savanna Blackbeard. If your reaction was to go “Arrrr!” like a pirate, you’d be spot on! Savanna Blackbeard has a splash of rum. It wouldn’t be enough to slake the thirst of Captain Jack Sparrow or any of his ilk but all indications are that the market will take to it as enthusiastically as they did to the taste of Mexico mixing it up with cider.

The story Savanna Blackbeard has woven is a fun fable of a pirate crew who stumbled across the golden liquid in Barbados whilst ransacking a town. “The pirates soon realised the recipe for their liquid treasure had to be kept safe so that no one could ever replicate the taste. To keep this golden elixir a secret, they never remained in one place more than a few settings of the sun. For if they did, the recipe of the golden liquid could be stolen and lost to them forever ...”

As Savanna SA marketing manager Leanne Jones stated: “This is another proud moment for the brand as we continue to push boundaries with innovative flavour profiles. We’re excited to have our consumers experience a bold new taste sensation. Consumers know with Savanna they can expect an unexpected twist, but we always keep our original base to stay true to this iconic South African brand.”

BEER

Did you know 1 Cider: an alcoholic beverage made from the fermented juice of apples 2 Designer of the iconic Apple logo Rob Janoff said the bite out of the fruit was intended to provide scale – or else it would have looked like a cherry! And there was the symbolic nature of taking a bite out of the apple that appealed way back in 1977.

3 Craft ciders: Cluver & Jack – a partnership between two well-known wine producers, Bruce Jack who started Flagstone winery and Paul Cluver of Paul Cluver wines. “We’re not two guys just deciding to make cider ... we understand apples,” said Paul Cluver, whose family is one of the largest apple farmers in South Africa. They select specific apple varieties and capture the essence of that fruit by bottling it. Bruce Jack’s statement is that there’s an argument to be made “that you could have drunk something similar to this 4 000 years ago. Nothing’s changed in that time ... and that’s really cool.”

“There’s nothing dodgy in our cider. Just apples.” – Paul Cluver.

William Everson started out making wine and made 1 000 litres of cider in 2009 “for fun”, using his wine basket press.

“And that’s when the lightbulb went on ...” he said. It’s a handcrafted, small scale product which is available commercially but started out at markets such as the Old Biscuit Mill. His son Michael is now part of the setup and they’re having fun playing around, by ageing cider in barrels for 12 months, like a wine, making single variety cider and even perry – a pear version of cider.

Windermere, based in the apple-growing region of Grabouw and Elgin, started out in 1994. Maker Tamsin Mullins firmly believes that every apple “was here for a higher purpose – and, oh my gosh, this is it!”

Sxollie is the new kid on the block, having launched in 2015 and grown in leaps and bounds due to the guiding hands of cider maker Karol Ostaszewski and partner Laura Clacey who designed the label.

“The craft cider market in South Africa is still small and experimental, so with our five years of cider experience (in Australia) under our belt, we knew we could convert South African’s to a proudly African handcrafted quality cider that tastes amazing.”

Light and easy-drinking, Sxollie is a cider that captures the essence of the fruit – both Golden Delicious and Granny Smith.

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TA S T I N G N OT E S |

CIDERS

CIDER IS A MASSIVELY POPULAR DRINK IN SOUTH AFRICA. AT THE BEACH, AT BRAAIS AND MUSIC FESTIVALS ALL OVER THE COUNTRY, PEOPLE ENJOY IT IN THEIR THOUSANDS. CHEERS TASTE TESTED THE MOST POPULAR COMMERCIAL BRANDS AS WELL AS A FEW CRAFT CIDERS FOR COMPARISON PURPOSES. IT MUST BE NOTED THAT ALL OF THESE EXAMPLES SHOULD BE ENJOYED WELL CHILLED TO EXPERIENCE THE FULL FLAVOUR IMPACT.

Hunter’s Gold

The original commercial cider in South Africa this showed notes of bruised apple and even a hint of pepper. The apple flavour comes through well and the drink offers bags of refreshment. It has notable sweetness on the palate.

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Hunter’s Dry Hunter’s Export

Interesting ginger nuance to the nose and palate.

Another sweeter, distinctly apple flavoured drink.

Bruised apple aromas on the nose which is quite typical of a cider. No mistaking the apples in this one! Textured with far less sweetness and more dryness than its Hunter’s stablemates.

S R E D I C NG I T S A T

Hunter’s Edge

The newest extension to the Hunter’s range, Edge has a bold hops and beer aroma. Its colour is also deeper and darker than the rest. As one taster noted, this is a great crossover or transitional drink – for men who don’t usually drink cider or women who don’t like beer, this is ideal!

It manages to offer the best of both worlds.

CIDERS

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TA S T I N G N OT E S

Strongbow Original Dry

Strongbow Gold Apple

Freshly grated apple aromas with sweet, rich, golden apple flavour in the mouth. The sweetness was less pronounced and more gentle than on the Original Dry version.

Strongbow Red Berries

No mistaking the apples here! Big, bold Golden Delicious apple nose and flavour. Juicy and sweet but no cloying. It’s fresh and juicy with a dry finish.

Frivolous and light with bags of sweet, slightly confected red berry flavour this is hardly like a cider at all. It is juicy and will appeal to a market that enjoys alcopops.

S R E D I C NG I T S A T

Panel

Choice!

Cluver & Jack

“Made from real apples” – and you can almost taste the tang of a freshly crunched Granny Smith with every sip. Notably drier than the others with distinct tannin reminiscent of biting into apple skin.

Good length.

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TA S T I N G N OT E S |

CIDERS

Cider’s market share has doubled in the past five years and South Africa is home to the world’s second-largest cider producer in Distell.

Redd’s Original

Light-bodied, crisp when chilled and less sweet than some of the others, this is the odd one out in that it’s billed as a ‘flavoured alcoholic blend’ rather than cider. It’s like a gently apple-flavoured shandy.

Savanna Blackbeard Savanna Dry Crisp spicy apple with a light ginger nuance. Dry with ample fruity crunch on the palate, it offers up ample refreshment – especially when paired with its traditional lemon segment in the neck adding a touch of acidity.

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Savanna Loco

The panel commented on the appealing packaging but was somewhat disappointed by the lack of apparent tequila flavour. It still offers generous apple notes but the tasters were expecting more of a distinct tequila taste.

CIDER NG I T S A T

Seduction starts with the caramel, vanilla and maple syrup spice nose which is immediately apparent – and quite obviously rum!

The flavour follows through too with the sweet rum notes quite distinguishable alongside the apple notes.

SS Maori Dry Cider

Peppery edge to bruised apple aromas, this cider was very tangy – almost tart – with obviously high acidity. Focussed, clean and fresh, it’s made by the Urban Brewing Co. in Hout Bay.

WINE

WHAT DO CADILLACS, COSMOPOLITANS, BLANC DE NOIR, GIN, VODKA, STRAWBERRY LIPS, CANE AND ROSÉ ALL HAVE IN COMMON? THE COLOUR PINK, FIONA MCDONALD REPORTS.

THE

Pleasure PRINCIPLE

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MIXED DRINKS

P

ink drinks always seem a bit naff – generally just because they’re pink. There’s a natural connection between the colour pink and all things lightweight, flirty, girlish and insubstantial.

But there are a host of pink drinks which are altogether serious and which men – not just those in touch with their feminine side – can enjoy. Orange, green, white or even blue drinks don’t have the same credibility problem. (Personally, I blame Barbie and all things ultra-girlie for that association.)

If you Google “Pink Drinks” the first few pages are all drinks for bridal showers, Valentine’s Day, baby showers or summertime sippers – which got me thinking: just how serious are pink drinks?

Wine drinkers – and particularly South African winemakers would assure you that pink wine is extremely serious.

As mentioned in the CHEERS article on rosé wines a year ago, in 2007 the Platter Guide to South African wine recorded 98 dry rosé, 95 off-dry or semisweet and 38 blanc de noir wines in its 2007 issue. A decade later those numbers had changed substantially with dry rosé accounting for 260 while semi-sweet and off-dry declined to 64 and the blanc de noir held almost steady with 33.

To a large segment of the population, Van Loveren Four Cousins sweet rosé, massively popular Fourth Street or newcomer to the party, Delush, really hit the spot because of their uncomplicated sweetness and quaffability. But at the other end of the spectrum there are winemakers “getting their geek on” by making dry but nonetheless very serious pink wines using unusual grape varieties – and thus appealing to the wine drinking nerds in the market.

Let’s face it, the market would not support 260 individual labels of pink wine if there was no market for it. Ergo, the drinking public – men and women – are happy to load up their baskets and shopping trollies with pink wine. Why? Because it tastes nice. It’s refreshing to have a dry wine with a slight cherry/ berry fruitiness while enjoying a braai, lolling around on a pool lounger or with cold chicken and devilled eggs at an al fresco picnic.

Pink bubbly has to be one of the most visually appealing drinks around.

Whether it is something as fancy as the recently released Bollinger Rosé 2006 – the first limited edition vintage rosé Champagne the house of Bollinger has ever released – or a domestic Méthode

Cap Classique rosé such as the Simonsig Pinot Noir Rosé which took top honours in its class at the annual Amorim Cap Classique this year.

The Bollinger Rosé 2006 is a blend of 72% Pinot Noir and 28% Chardonnay with the wine aged for 10 years prior to release. And the marketing material contains the following overblown tasting note: “An enchanting salmon pink colour with a gracious mousse, the Bollinger Cuvée Rosé 2006 is delicately perfumed with enticing notes of rose petals, raspberries and quince. This unique Champagne unveils elegance, precision and harmony. It has a gorgeous round-

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WINE

At the other end of the spectrum there are winemakers 'getting their geek on’ by making dry but nonetheless very serious pink wines.

See pg 24 for our Tasting Notes

TOPS Buy!

2 1 This uniquely packaged 4th Street bottling will beavailable for a limited period – for the festive season only.

Haute Cabriere’s Chardonnay/Pinot Noir blend is a firm favourites of ladies who lunch.

4

3 Launched less than a year ago, Delush by Orange River Cellars is already making waves.

Simonsig’s pink bubbly won the rose category of the 2017 Amorim Cap Classique Challenge.

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ness on a lively palate, a silky texture and delicious wild berry flavours. It finishes fresh with lingering notes of tangerine.”

It was the way that these two grapes complement each other that launched an entirely new style of wine in South Africa. Local sparkling wine specialist Achim von Arnim created the hugely popular Chardonnay Pinot Noir blend – but without bubbles – under his label, Haute Cabriére. Everyone’s seen these bottles on restaurant and dining tables the length and breadth of South Africa: the wine which has the most delicate salmon hue to it and which lends itself to food so fantastically.

It’s been around for more than 20 years now with the first appearance labelled Cabriére Nouveau in 1994 and described by the Platter Guide as “ a ‘still Champagne’ – 51% chardonnay/ 49% pinot noir, delicious dry, white and light. Though sturdy enough to stand up to garlicky, chilled dishes. (‘Lends itself ideally to keep line fish afloat in copious quantities of gastronomic enjoyment,’ Von Arnim said.)”

Imitation is the most sincere form of flattery and the following producers all market a wine with this blend: Graham Beck with Gorgeous, Boschendal, Leopard’s Leap, Avontuur, Spier, Laborie, Longridge and Overhex Balance.

There’s a big craze for Aperol Spritz at the moment – but the Aperol, Prosecco or sparkling wine and soda water aperitif is more of a neon orange drink than pink.

However ... Campari was the original upon which Aperol is loosely modelled and the classic Campari cocktail is the Negroni, in which equal parts Campari, gin and sweet vermouth are mixed, making for a reddish pink drink.

Both cocktails contain just three ingredients and you don’t have to be a genius to replicate them at home – and for fans of slightly bitter drinks, they taste delicious!

Pink is also the colour of embarrassment and shame – and for male golfers there is nothing more mortifying than taking a ruddy great swing at your ball and miss-hitting it, only to have the little white spherical object unable to have enough forward momentum to dribble the few yards to the ladies’ tee!

Such misfortune, apparently, has to be punished (rewarded?) with the offender standing his four ball to a round of Pink Gins back in the 19th hole. It’s exactly what it sounds like – a tot of gin (preferably a London Dry style gin) 30 w w w .t o p s a t s p a r. c o . z a

mixed with Angostura bitters and ice, giving it a delicate shade of pink. It was a popular drink in the mid-19th century and is traditionally garnished with a twist of lemon rind. While on the topic of golf, there’s a cocktail inspired by the beautiful magenta-toned azalea bushes which feature prominently during The Masters Tournament, the first Major of the golfing season held in Augusta, Georgia every year.

The Azalea requires 30ml of either lime or lemon juice and the same amount of pineapple juice which is then mixed with 90ml of gin and agitated in a cocktail shaker with ice before a couple of drops of grenadine are added to get the colour right before it’s poured over ice in a highball glass.

From the Golf Club to the Yacht Club – the Southern Yacht Club in New Orleans, apparently – where the Pink Lady cocktail was developed. According to the Royal Cafe Cocktail book of 1937 it comprises just three ingredients: a glass of gin, a tablespoon of grenadine and the white of one egg, shaken and strained into a glass.

However, Wikipedia notes that the Pink Lady’s popularity grew massively during the era of Prohibition – mainly to hide the nasty taste of the badly (and illegally!) distilled gin.

Altogether better tasting is the Pink Cadillac margarita: a cup of tequila, a cup of freshly-squeezed lime juice, ½ cup each of powdered sugar, orange liqueur and cranberry juice – all of which are stirred together until the sugar has dissolved. The desired amount is poured into a cocktail shaker filled with ice and shaken for 30 seconds to chill the drink down before it is strained into chilled cocktail glasses.

Popularized in movies and television series such as Sex in the City, the Cosmopolitan is a visually appealing cocktail made with vodka, triple sec, cranberry juice and lime juice. Mix 15ml of lime juice with 30ml cranberry juice, 15ml of triple sec (or Cointreau or similar orange liqueur) and 45ml of vodka in an ice-filled cocktail shaker. Strain into a martini glass and garnish with a lime wheel or wedge.

There certainly is serious intent in what local winemakers are doing with both dry rosé and the chardonnay/ pinot noir blends – and the spirit content of some of the cocktails means that anyone disregards the effect and appeal at their peril.

Quite the tonic Stellenbosch operation Chill Beverages is onto a winner with its FITCH & LEEDES PINK TONIC. Introduced last year the pink tonic adds a pretty – and fragrant – note to the traditional gin and tonic.

Made from lightly carbonated quadruple filtered water, the pink tonic retains its botanical character but is livened by a gentle rose petal and fresh cucumber note, lending itself to a range of new and exciting variations with locally produced gins.

“The Pink Tonic works well with the Hope on Hopkins Mediterranean Gin, where the olives and herbs are complemented by the cucumber notes. With its gentle flavour profile and beautiful pink hue it allows the botanicals in the gin to shine through,” explains Lucy Beard of Hope on Hopkins Distillery. She recommends one part Mediterranean gin with its olive, thyme, basil and cardamom spice with citrus notes to four parts pink tonic with a sprig of mint as a garnish.

Florian Leykauf of Triple Three Gin Estate Distillery agrees that Fitch & Leedes tonics unlock the botanicals of their gins: “The whiffs of cucumber in the Fitch & Leedes Pink Tonic is a magnificent combination with the mint and eucalyptus notes of buchu leaves in our African Botanicals Gin.” “The spiciness of our Musgrave 11 is cooled by the cucumber notes in the Pink Tonic, while the hints of rose petals give the gin a delicate edge,” adds Simone Musgrave of Musgrave Gin – itself, a subtle pink product.

THE WINE YOU LOVE TO SHARE, NOW IN LIMITED EDITION PACKAGING. Available from your nearest TOPS at SPAR from December.

www.4thstreetwines.com

Not for Sale to Persons Under the Age of 18.

TA S T I N G N OT E S |

WINE

IN FRANCE, CHARDONNAY AND PINOT NOIR ARE THE GRAPES TRADITIONALLY USED FOR WHITE AND RED BURGUNDY – BUT SEPARATELY. LOCALLY, DECADES AGO ACHIM VON ARNIM DECIDED TO BOTTLE A BLEND OF CHARDONNAY AND PINOT NOIR – SOMETHING THE FRENCH WOULD NEVER DO UNLESS THEY WERE MAKING A BASE WINE FOR CHAMPAGNE.

H

aute Cabriére was a massive hit and became a favourite with ladies who lunch. So much so that other producers copied it. What surprised the tasting team of CHEERS Editor Fiona McDonald, ad sales exec Eloise Meyer and contributors Dr Winnie Bowman and Clifford Roberts, was just how different the wines were. On display were a range of flavours, some more serious than others but all were eminently drinkable – and enjoyable!

Krone Chardonnay Pinot Noir 2017

Although its packaging s reminiscent of a bubbly, the wine is distinctly still and not fizzy. Pear drop aromas and flavours with leesy richness and medium length. Serve well chilled.

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Balance Chardonnay Pinot Noir 2017 The surprise in the lineup. Really appealing fruitiness and strawberry tang. Juicy and fun without being frivolous or overly lightweight.

WINE NG I T S A T

Boschendal Chardonnay Pinot Noir 2017 If there was a silver medal, this wine would have won it. Just a hint of a blush colour. The wine itself was intense with the most pronounced Chardonnay flavour in the lineup. Structured, elegant and rich with lively citrus fruit flavours.

“You could imagine this as a good sparkling wine if it had bubbles,” one taster said.

Spier Chardonnay Pinot Noir 2017

The distinct deep pink colour might put people off – but that’s fine because the wine itself smelled of fruity red berries. Those same berry flavours came through on the palate – light, juicy and refreshingly fun without being silly or simple. Very succulent and light-bodied.

WINE

Haute CabriĂŠre Chardonnay Pinot Noir 2016

Less pink than it has been in the past, it showed light lemon zest flavour with a gentle raspberry note from the Pinot Noir.

Lovely body and length. A good wine to enjoy with food.

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TA S T I N G N OT E S

Longridge The Emily Chardonnay Pinot Noir 2016 Graham Beck Gorgeous Pinot Noir Chardonnay 2017 Soft honeyed edge to tangy and bright red fruit and crunchy green apple flavours. Zippy, light and fresh with good acidity.

Avontuur Pinot Noir Chardonnay 2016 Light pink candyfloss colour. Subtle bruised apple note which vied with strawberry flavour and a honeycomb richness.

Rounded, rich, textured and full-bodied this wine was the popular panel favourite. Delightful body and fruit concentration, it punches above its weight as quite a serious wine which would comfortably stand up to a range of different foods.

Panel

Choice!

WINE NG I T S A T

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SPIRITS

S TA R T E R S

A shot is one serv e of a sing le type of liqu or. A shoo ter is a mixe d drin k of two or more spir its or kind s of liqu or.

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SHOOTERS

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SPIRITS

LAYERING. IT’S AN EFFECT WHICH IS DONE WITH EVERYTHING – FROM CAKES TO COLOURS OF THE RAINBOW. STYLISTS LAYER CLOTHES AND HAIRDRESSERS LAYER DIFFERENT PARTS OF YOUR COIFFURE. WHY SHOULD DRINKS BE ANY DIFFERENT?

T

he planet we call home is made up of different layers.

Remember geography class when you learned about the earth’s crust which we walk upon daily, then the mantle which it rests on, the molten core and finally, the solid core?

Chefs talk about building layers of flavour in dishes they cook.

Starting off with the triumverate of carrots, celery and onion, browning and caramelising meat – and ensuring that the super tasty crusty bits are not lost by deglazing the pan, often with wine. They then work their way through salt, pepper and a host of spices.

Bartenders or mixologists do much the same with shooters.

Firstly, it’s important to distinguish between a shot and a shooter – because, believe it or not, there IS an official distinction. A shot is one serve of a single type of liquor.

Think about a cowboy busting his way through the swinging saloon doors and bellying his way up to the bar, spurs jangling. First thing he’d do is order a shot of whisky to rid his parched throat of all the trail dust from wrangling ornery Texas longhorns for days... That’s a shot.

A shooter is a mixed drink of two or more spirits or kinds of liquor.

Shooters are not always layered: NOV/DEC 2017

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SPIRITS |

SHOOTERS

Most popular shooters they can be stirred, blended, shaken or simply poured. The one thing shots and shooters have in common is that they are small in volume – usually around 30ml – and are consumed quickly rather than being sipped and enjoyed slowly, as one would a cocktail, whisky on the rocks or a gin and tonic.

Shots (and shooters) are acknowledged party starters. The idea being that a Jagermeister, peach schnapps, caramel vodka or jello shot down the hatch eases folks into the mood by breaking down inhibitions because everyone joins in – and either shares the pain or the fun.

With so many of these drinks given sexually suggestive names (you know what they are...), a handy tool for bartenders to remember the various components is a short acronym. For example, B.A.C.K – or Bailey’s Irish Cream, Amaretto, Cream and Kahlua.

Apparently in the United Kingdom and the United States it’s a well known gag for women on a hen party to make the brideto-be order a round of suggestively named shooters from the bartender – who is in on the joke, having been primed beforehand.

The young Miss – and soon to be Mrs – orders a round– and the bartender cups his hand behind his ear, pretending not to have heard – and asks her what she wants.

This happens a second, third and even fourth time until the poor woman is almost shouting at the top of her lungs for all the bar to hear! Great fun – so long as you’re not the one ordering them ...

If all the merriment is taking place around a domestic pub rather than in a public bar, it’s absolutely OK to substitute ingredients. For example, instead of Bailey’s Irish Cream many people locally use Cape Velvet Cream or Amarula – and the same goes for Mokador versus Kahlua. It’s still imparting the coffee flavour which is balancing the cream and almond flavours.

So what are some of the most popular shooters?

B-52 There’s an obvious joke to be made about getting bombed on this one! The base layer is Kahlua (or coffee liqueur of your choice) with Bailey’s Irish cream or similar cream liqueur floated on it and the final layer is Grand Marnier, an orange flavoured liqueur with Cognac or French brandy as its main component.

The one thing shots and shoot ers have in commo n is that they are small in volum e – usual ly aroun d 30ml – and are consu med quick ly rathe r than being sippe d and enjoy ed slowly.

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SHOOTERS

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SPIRITS

South African shooters

KAMIKAZE Finally, if you have a death wish, then the Kamikaze is one to try: vodka, triple sec and lime juice which are combined in a mixing glass with ice and firmly shaken until chilled. It’s a clean, citrusy hit, somewhat reminiscent of a margarita – but just shorter and with more impact.

A delicious example of a mixed shooter rather than a layered one is the Melktert.

It’s a mix of supersweet condensed milk and evaporated milk that is then combined and shaken with vodka and finally dusted with a shake of cinnamon to give the drink its distinctive flavour. Warning! This one is really tasty and addictive.

And on the subject of addictive South African desserts, there is (of course!) a version of the popular Peppermint Crisp Tart. It’s very similar to the Melktert in that condensed milk is used but it’s blended with fresh cream, vodka and then has some crumbled peppermint crisp instead of cinnamon on top of the drink.

What about the Pancake? If you like cinnamon, this one’s bound to be a hit.

The first liquor in the glass is the cinnamonflavoured Aftershock liqueur which is then topped off with your choice of a local cream liqueur – either Cape Velvet, Amarula or Wild Africa Cream. The sprinkling of ground cinnamon is optional.

Black Cat might be a brand of peanut butter in South Africa but it’s also a shooter that isn’t for the faint-hearted!

Brandy is the bottom layer, Kahlua next and finally Ouzo with its pungent aniseed spirit tops it off.

Something the South African rugby team experienced was more than one Boot to the Head... but in shooter parlance this would see Drambuie and Jack Daniel’s Tennessee whiskey sharing the same shooter glass.

While on the topic of all things black, it would be positively unpatriotic not to mention the humble SPRINGBOK. (Very humble after the 57 – 0 scoreline versus the All Blacks – Ed.) Creme de menthe or peppermint liqueur with a generous pour of cream liqueur like Amarula or Cape Velvet on top.

Or there’s the Blesbok which floats a cream liqueur on top of Kahlua or similar coffee flavoured base liqueur.

THREE WISE MEN Try the Three Wise Men: Johnnie Walker Red or Black with Jim Beam AND Jack Daniel’s. Sadly, one too many of these and you won’t feel particularly clever – or wise – the next day.

And what about a Blackout? (Something the Springbok team wish they could do after the All Black drubbing) Bailey’s Irish Cream (or similar), Jaegermeister and Kahlua or coffee liqueur.

THE BUMBLEBEE The Bumblebee requires a steady hand to pour the four layers: The first being Cape Velvet, then Kahlua, then pouring cream and finally Stroh Rum. SPRINGBOK

Anyone feeling particularly feisty could try a Brave Bull – Tabasco sauce and Tequila. It’s sometimes also known as Prairie Fire for obvious reasons. The mere thought of that combo makes the eyes water...

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Ruling the kitchen

Local musician J’Something has taken his love of food beyond the kitchen and stepped out with chef David Higgs as one of the judges on the local version of My Kitchen Rules. A recipe he was prepared to share is super easy to whip up for the family and doesn’t require a tertiary qualification in food preparation... It’s a taco, the Mexican equivalent of a sandwich.

HOT BITES Pumpkin trick King of the coals Every year Stellenbosch’s Muratie Estate tackles Du Toitskloof Wines in an epic cook-out which also serves as a celebration of the Boland wine lifestyle. This year the two cellars met at Muratie to draw battle lines in an open-fire ‘pork war’, each preparing two different cuts of pork.

The Du Toitskloof team, headed up by winemaker Shawn Thomson and his wife Elrine, opted for neck steaks prepared with honey, mustard, orange, garlic and ginger, and short ribs marinated in red wine and star anise. The Muratie team, Kim Melck and winemaker Hattingh de Villiers, chose a deboned neck, smoked and drizzled with ginger, honey and soy, and rashers prepared with lemon juice, rosemary and coarse salt.

The culinary works of art were accompanied by their wines of choice, namely Du Toitskloof Pinotage Rosé 2016 and Muratie’s 2016 Laurens Campher white blend. The ‘Boland leefstyl’ event was yet another perfectly enjoyable occasion, celebrating good food, good wine and good company.

After a gourmet spread of note, the votes were cast and counted, and celebrity chef Pete Goffe-Wood announced the 2017 champion.

A very proud Du Toitskloof team took the honours for the second year in a row, taking home the championship trophy, hand-made by Hattingh de Villiers.

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The Americans celebrate Thanksgiving in November – and pumkin pie is often part of the festivities. Could you possibly conceive that pumpkin and brandy could work together in a cocktail? Well, Van Ryn’s award-winning 10 year vintage brandy paired with NOMU’s latest range of premium hot drinking chocolate resulted in this rather startlingly delicious discovery.

VAN RYN’S PUMPKIN CHOCOLATE PIE 50 ml Van Ryn’s 10 Year Old Vintage Brandy 35 ml Pumpkin puree* 2 heaped teaspoons NOMU skinny Hot Chocolate Top with boiling water ( leave space for cream) NOMU Vanilla whipped cream 1 Build all ingredients in serving vessel.

Pour Brandy and pumpkin puree into mug/glass. Add NOMU chocolate and stir to a paste, add boiling water and stir briskly. Top with vanilla whipped cream and garnish with pumpkin puree and NOMU cinnamon rub. Serve with a dessert spoon.

2 Served in a parfait glass, garnished with pumpkin puree and NOMU cinnamon rub. *PUMPKIN PUREE

1 Cut pumpkin in four, remove seeds and place on a baking tray. Sprinkle with pumpkin pie spice (a mix of cinnamon, nutmeg, all spice, cloves and dried ginger.) and bake at 200C for an hour or until pumpkin is soft to the touch.

2 While baking, make a spiced syrup: 300ml water with 200g sugar and 2 heaped teaspoons pumpkin pie spice on the stove to, bring to boil while stirring and simmer for 10 minutes.

3 Add chunks of baked pumpkin (skin removed) to a blender or food processor and add the spiced syrup. Blend until smooth and strain through a fine strainer.

Add a little water if the puree is too thick.

Use immediately or store in fridge for up to 3 days.

CHILLI BEEF TACO’S AND PICO DE GALLO 2 Tbsps. olive oil 700g ground beef mince 1 large onion, finely diced 3 cloves garlic, minced 1 Tbsp. ground cumin 1Tbsp. peri-peri powder 1 /4 tsp. cayenne pepper 1 tsp. cinnamon 250ml Castle Milk Stout 250ml beef stock 1 can (410g) diced tomatoes 1 can (410g) butter beans 1 can (400g) black beans 1 tsp. brown sugar Salt and ground black pepper, to season SALSA

2 tomatoes, diced 1 onion, finely diced Handful of fresh coriander, chopped 1 small red chilli, de-seeded and finely sliced Juice of 1-2 limes 250ml sour cream, for serving 150g cheddar cheese, grated 12 Taco shells 1 In a large pot over a medium high heat, heat oil, add onions and garlic and sauté until softened.

2 Add cumin, peri-peri powder, cayenne pepper and cinnamon and cook for 3-4 minutes while stirring.

3 Add mince and cook for a further 7-8 minutes until meat has browned, stirring occasionally.

4 Add Castle Milk Stout to the pot along with beef stock, diced tomatoes and juices from the can.

5 Bring to a low simmer then cover with a lid and simmer for 30-45 minutes until beef is very tender.

6 Add drained beans, brown sugar and season with salt and pepper and cook for a few more minutes.

7 Keep warm over a low heat while preparing the salsa.

8 Dice tomatoes, onion, coriander and chilli and mix together in a bowl with a pinch of salt and pepper and the lime juice.

9 Serve chilli spooned into tacos, topped with salsa, sour cream and grated cheddar cheese.

R E S TAU R A N T

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MOYO USHAKA

AFRICA OFFERS A RANGE OF FLAVOURS – FIERY SPICES, EARTHY TONES USING GROUND NUTS AND VEGETABLES, DIFFERENT BREADS, OILS AND SEASONING. CAPTURING THAT ON A MENU IS A CHALLENGE, BUT ONE WHICH MOYO SUCCEEDS IN.

DELECTABLY

diverse MOYO USHAKA

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MOYO USHAKA

I

f there are any complaints international tourists have after visiting South Africa, it’s that they found it somewhat difficult to get a singular sense of what the country’s cultural food identity is.

When you visit Britain you know that it’s sausage and mash or fish and chips – although in the past few decades that’s changed to curry... In America it’s a burger or BBQ while Italy offers up pasta and pizza and so much more, Spain is about paella, tapas and churros while Argentina is known for its love of red meat.

It would be all too easy to say that South Africa is about braai or shisa nyama – but that would be wrong because our food history is so rich and diverse. What about the Malay influence which adds bobotie and koeksisters to the national menu – or the influence of the Indian community on the country’s East Coast, so rich with fiery spices and flavour?

Some years ago, South African tourism ran a campaign about this being a world in one country. Travel and tourism is a growth area in the local economy – with one in every 22 jobs being in the hospitality and tourism sector. It brings in around R130 billion every year – and is expected to exceed R200 billion in just one decade.

If anyone wanted to taste what Africa – north and south – is about,

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R E S TA U R A N T

ABOVE LEFT: The sun might not set into the sea as it does on the West Coast but the Moyo bar is a great place for sundowners and light meals... but it’s currently closed due to work on the pier support struts.

BELOW LEFT: There’s something about thatched buildings... they seem to exude a warm welcome – and Moyo uShaka certainly does.

ABOVE: With a signature flower motif adoring her cheek, a waitress tempts with some of the tasty fare in store.

any Moyo restaurant would put it on a plate. It started out as a 120-seater restaurant in Norwood, Johannesburg, paying tribute to all things African – music, food and art. And Moyo, by the way, is the Swahili word for heart. There are currently five in the chain – Kirstenbosch and Blouberg in Cape Town, Zoo Lake and Melrose Arch in Johannesburg and uShaka in Durban – and this review is based on the latter restaurant, located on the beautiful southern end of surf city’s pedestrian promenade, adjacent to the harbour mouth.

Two of the best features of a visit to any Moyo are the ceremonial handwashing and the face painting.

The latter is fun and men either get simple dots or, in the case in KwaZulu-Natal, something suitably masculaine like a shield while women generally boast a flower or some similar motif. The handwashing with rose-scented NOV/DEC 2017

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R E S TAU R A N T

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MOYO USHAKA

It’s not often that diners sit in a restaurant and pay much attention to the background music – but in Moyo you do because it’s not just a soundtrack. warm water not only ensures good hygiene for all but is a tribute to an old African tradition.

Restaurants customarily serve bread or rolls to nibble on while the kitchen sets about working their magic in preparing whatever diners have ordered. At Moyo this takes the form of two different flatbreads which are served with a chickpea dip seasoned with fiery harissa, the hot chilli so beloved North African countries.

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It’s not often that diners sit in a restaurant and pay much attention to the background music – but in Moyo you do because it’s not just a soundtrack. The music ranges from maskanda to Afro funk, jazz, and the influences of Salif Keita, Hugh Masekela, Jimmy Dludlu and the Soweto String Quartet can be discerned. It’s really cool to listen to – and the decor at the uShaka branch also has your eyes wandering the airy, three-level space under its soaring beams and traditional thatch roof.

For casual daytime dining, the menu caters for burgers or deluxe African sandwiches where choices include it being served on either a cumin-flavoured wrap, pumpkin bread or homemade seeded bread.

In the case of the burgers, the specially baked pumpkin rolls are used to wrap around an inkukhu

MOYO USHAKA

ABOVE: The multilayered restaurant maximises the view of Durban’s buzzing beachfront with wraparound windows.

LEFT: Crispy papadum and fragrant rice are the ideal vehicles for mopping up the richly flavoured chicken and prawn curry sauce.

FAR LEFT: Feel the need for something sweet? The chocolate brownie is a handsdown winner, studded with nibs of chocolate and served with ice-cream.

(chicken) breast or beef patty – normal or dukkah spiced.

Reading the options available as starters soon makes it clear that this restaurant celebrates Africa, north to south with a sweet red-pepper soup, mussels in curried coconut broth, peri-peri chicken livers bunny chow, calamari dovi, Moyo samoosas served with homemade chutney or Springbok carpaccio.

The peri-peri chicken livers were visually arresting, served as three mini bunny chows. Each was topped with one or two livers enrobed with a generous portion of brightly-hued peri-peri sauce.

The livers were done to perfection, distinctly creamy but with a lovely caramelised char note that added a depth of flavour that balanced the notable heat delivered in spades by the sauce. It was one of those tangy yet hot sauces that clears the nasal passages, raises a light sheen of sweat on the brow – but which is so yummy that you can’t help but go back for more!

The unusual addition of molasses, mint and harissa added a mouth-wateringly fiery sweetness to the calamari – which took the form of caramelised baby calamari

tubes. Tender, succulent and eminently moreish.

Main courses are geared for bigger appetites with prawn and chicken curry, Senegalese line fish, Nyama na kumba (a 200g sirloin on a skewer with 2 prawns), Maputo peri-peri chicken, Moroccan slowbraised lamb shank, Mozambican peri-peri prawns and a Moroccan inspired vegetarian stew packed with zucchini, peppers, mushrooms and topped with almonds.

But that’s not all – there are tagines and potjies with an oxtail braised in red wine and packed with butterbeans highly recommended, as is the Durban lamb curry potjie. It comes on the bone, beautifully seasoned and redolent with a range of spices which force you to abandon the cutlery and use your hands to enjoy every last tasty morsel! Served with pap, rice, dombolo or samp as the carbohydrate accompaniment.

The final chapter of the menu belongs to desserts and although restricted to just five items, there is plenty of variety nonetheless: rooibos crème brulee with a chilli spiked pineapple salsa accompanying it, peppermint crisp cheesecake, Amarula icecream,

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R E S TA U R A N T

ABOVE: What would a Durban restaurant be without a samoosa – but be warned, the accompanying chutney is suitably spicy!

decadent chocolate brownie and ice-cream and ultra traditional malva pudding which is flambéed with brandy and served with both custard and ice-cream and a sprinkling of pistachio nuts!

The drinks menu is almost as varied as the food menu! Cocktails aplenty – and what’s not to like about the African Sunset with its spice rum, peach schnapps, fresh strawberries, berry puree, lime and crushed ice with orange juice?

There are classic daiquiri, mojito and coladas as well.

Wine is something South Africans are proud of and the list reflects a range of producers, styles, areas and price points – white, pink, red and bubbly.

Naturally, there is also a full range of spirits, beers, cordials and mixers too.

It’s obvious that there’s no one single thing that defines African cuisine or even South African food – but it’s a bountiful celebration of diversity and a feast of flavours.

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B O O K G I V E AWAY

Handmade Gi fts FROM THE KITCHEN IT MIGHT BE EASIER TO POP INTO A SHOP AND LAY DOWN SOME CASH ON A GIFT FOR A FRIEND OR A LOVED ONE – BUT TAKING TIME TO MAKE SOMETHING YOURSELF IS SO MUCH MORE PERSONAL.

A COPY OF HANDMADE GIFTS FROM THE KITCHEN See T&C’s on pg 04 To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw.

ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

ENTRY DEADLINE: 15th December 2017 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.

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his book is sub-titled ‘culinary inspired presents to make and bake’ and is the product of Country Living UK’s food and drink editor Alison Walker, a graduate of the Prue Leith Academy.

Nowadays, people are hankering for a return to simpler, less complicated times. It’s why there are so many markets popping up all over the show. Folks want to buy their vegetables with soil attached to the roots rather than pristinely washed and packaged in Styrofoam and covered in shrink wrap – accompanied by a sell-by date. Knowing that someone has made a jar of jam, bottle of chutney or simply baked some shortbread just for you is priceless – because they’ve taken a bit of time and effort. That’s a commodity in short supply! Besides which, how many of your friends still bake or make jam?!

So Walker’s book, which is beautifully illustrated with photography by Tara Fisher (Hearst Magazines), has a fantastic collection of gift ideas – all culinary themed. It’s packed full of ideas for great bakes – like crumbly biscuits, or little sweet treats such as chocolate truffles. How about fudge? Or there are spicy chutneys, jams and even ideas for liqueurs.

The information Walker imparts is incredibly practical. Each step of the process is numbered so you really can’t go wrong.

Quantities are metric but their imperial equivalent is also given if you still work in pounds, cups and ounces. The book is divided into chapters such as ‘Baked with love’ or ‘Something for the store cupboard’. Then there’s ‘From the garden’, ‘A savoury treat’ and ‘Raise a glass’ along with ‘Gifts for the cook’ and even ‘Making containers’.

Furthermore, she adds her thoughts on how to present the gift with innovative and unusual wrapping suggestions.

The book itself makes a great gift if you know someone who is handy and likes to be busy in the kitchen. Published by Struik Lifestyle, it’s available in local bookstores ahead of the Christmas gifting season.

FONDANT CUPCAKES

PREPARATION: 40 minutes COOKING: 15 minutes MAKES: 18 These adorable cupcakes can be adapted to suit any occasion. Tint the icing palest pink for Valentine’s day and decorate with rose petals or embellish with primroses for Mothering Sunday.

FOR THE CUPCAKES:

200g (7oz) golden castor sugar 200g (7oz) unsalted butter, very soft finely grated zest and juice of 1 lemon 1–2 tbsp tepid water 4 medium eggs, beaten 200g (7oz) self-raising flour FOR THE ICING:

600g (1lb 5oz) fondant icing sugar, sifted 2 tbsp lemon juice crystallised flowers, to decorate 1 Preheat the oven to 200°C/400°F/gas mark 6. Line two 12-hole muffin tins with 18 paper cases.

2 Put the cupcake ingredients into a large bowl and beat with an electric whisk for 2 minutes until fluffy and paler in colour.

3 Divide the mixture equally between the paper cases and bake in a preheated oven for 12–15 minutes until golden. Remove from the oven and transfer to a wire rack to cool. The cakes should have fairly flat tops that rise to just below the top of the cake case, but trim if necessary before pouring in the icing.

4 To make the icing, put the icing sugar in a large bowl. Gradually beat in the lemon juice and the water, as necessary, until you have a soft but spreadable consistency that holds its shape.

5 When the cakes are completely cold, flood the icing on top of the cakes up to the edges of the paper cases. Leave to set without moving.

When almost set and still slightly wet, decorate with a selection of crystallised flowers.

B O O K G I V E AWAY

Knowing that someone has made a jar of jam, bottle of chutney or baked some shortbread just for you is priceless.

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B O O K G I V E AWAY

Stollen is traditionally shaped into a flat loaf. Here I’ve opted for a wreath.

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B O O K G I V E AWAY

STOLLEN WREATH

PREPARATION: 45 minutes, plus macerating and rising COOKING: 40 minutes SERVES: 10–12 Stollen is traditionally shaped into a flat loaf but here I’ve opted for a wreath – it would make a stunning centrepiece for a christmas table.

100g each of raisins and sultanas 2 tbsp rum 20g dried yeast (or 40g fresh yeast) 100ml tepid milk 350g strong white flour 1 /4 tsp ground coriander a grating of fresh nutmeg 50g castor sugar 1 tsp salt 120g soft butter, diced 1 medium egg sunflower oil, for greasing 50g candied peel 25g blanched almonds, split lengthways finely grated zest of 1 lemon 75g unsalted butter, melted icing sugar, for dusting 1 Put the dried fruit into a non-metallic bowl with the rum. Leave to stand overnight.

2 Mix together the yeast and milk, then stir in 100g (3½oz) of the flour. Cover and leave to stand for 2 hours – the mixture should bubble.

3 Mix together the remaining flour with the spices, sugar and salt. Make a well in the centre and add the butter, egg and the yeast mixture. Bring together with your hands – don’t worry, it will seem crumbly to start with but that will change once you start kneading.

4 Turn out onto a work surface and knead until smooth and elastic – as the butter is worked into the dough it will become smoother. (Alternatively, use the dough hook attachment on a free-standing mixer and mix for 2 minutes at the lowest speed then 5–7 minutes on medium speed until the dough is nice and elastic.)

Turn into a lightly oiled bowl, cover with clingfilm and leave to rise for 2 hours until doubled in size.

5 Turn out the dough onto a lightly floured work surface and press out flat into a rectangle 40cm x 28cm (15¾in x 11in). Sprinkle with the soaked dried fruit, candied peel, almonds and lemon zest. From one long end, roll up the dough into a Swiss roll shape. Cut in half lengthways, carefully turn the cut sides uppermost, then plait like a rope. Transfer to a greased baking sheet and shape into a ring, twisting the two ends together and tucking underneath to hide the join. Cover loosely with oiled clingfilm and leave to prove for 1 hour until doubled in size.

6 Preheat the oven to 180°C/350°F/gas mark 4. Bake for 35–40 minutes; when it’s ready, the bottom should sound hollow when tapped. Remove from the oven and cool on a wire rack for 20 minutes, then brush the top and sides with the melted butter, allowing each coat to dry for a few seconds before adding the next.

7 Just before serving or wrapping, dust heavily with icing sugar. This sweet bread keeps for up to a week in an airtight container

TOFFEE APPLES

PREPARATION: 30 minutes COOKING: 15 minutes MAKES: 12 What could be a better treat for Halloween or bonfire night party bags than a super-sweet crunchy toffee apple? They’re hard to beat.

12 small dessert apples, stalks removed 12 lolly sticks sunflower oil, for greasing 500g (1lb 2oz) demerara sugar 120ml (4fl oz) cold water 1 tsp white wine vinegar 5 tbsp golden syrup

What could be a better treat for Halloween or bonfire night party bags than a supersweet crunchy toffee apple?

1 Put the apples in a large bowl and briefly cover with boiling water to remove their wax coating. It will also help the sugar syrup to stick to the fruit. Drain and dry thoroughly with kitchen paper. Push a lolly stick through the base of each apple into the core and set aside.

2 Oil a large baking sheet and place on the work surface as near to the hob as possible. Fill the sink with cold water.

3 Put the sugar in a large pan with the water. Gently heat until the sugar has dissolved. Wash down the sides of the pan with a pastry brush dipped in water to dissolve any sugar crystals.

4 When the sugar has completely dissolved, add the vinegar and golden syrup and bring to the boil. Boil steadily without stirring until a sugar thermometer reaches 140°C/284°C (the soft crack stage).

If you don’t have a thermometer, drop a teaspoon of the mixture into a bowl of cold water. Bring it together with your fingers – it should form firm but pliable threads. When it reaches the correct temperature, plunge the base of the pan into the cold water to stop the toffee cooking.

5 Dip the apples into the toffee, tilting the pan and twisting the stick so that they are completely covered. Hold each apple over the pan for a few seconds to allow the excess toffee to drip off. Put each apple on the baking parchment to set. Do not touch until the toffee coating is completely cold. Wrap each toffee apple in cellophane and store in a cool, dry place (not the fridge) and eat within five days.

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TUISNYWERHEID

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

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GROENKERRIE

SPESERYE IS DEEL VAN SUID AFRIKA SE ERFENIS EN ’N REDE VIR ONS LAND SE ONTSTAAN. SOOS ONS MENSE, IS DAAR UNIEKE KOSSOORTE. EN VIR MY STAAN EEN KOP EN SKOUERS UIT.

M

et al die nuus oor die Gupta-familie se doen en late, is daar een aspek van die Indiër samelewing waaroor ek maar nooit sal twyfel nie. En dit is kerrie. Kerriekos, kos van my hart, voedsel vir my siel. Om ’n ordentlike kerrie self te maak, met sterk komplekse geure, het mens ’n hoër diploma nodig in chemie, spesery-kunde en Asiatiese antropologie.

Dus eet ek maar my kerries by restaurante as ek groot wil gaan.

Verkieslik lam. Verkieslik sterk genoeg om my ooghare te skroei elke keer dat ek die vurk optel. Maar daar is een of twee eenvoudige kerrieresepte binne bereik van die meeste kokke en wat eksoties genoeg is om jou aan die Taj Mahal, ’n goeie draaibal-bouler en daardie oulike sari’s te dink wat die meisies daar in Indië dra. Ek maak myne sommer in die pot, oor die kole. Boere en Indiërs is immers eindig maats, en die kruisbestuiwing werk puik.

BESTANDDELE

4 bakhandevol vars koljander (danja) 10 ontbeende hoenderborsies, sonder vel Vier sprietuie Drie huisies knoffel Drie tot vyf vars rissies, afhangende van hoeveel woema jy soek 1 blik (400ml) kokosneutmelk Sap van twee suurlemoen 2 eetlepels olyfolie 1 eetlepel suiker 1 eetlepel matige kerriepoeier 1 teelepel sout 1 eetlepel gewone kookolie

Om ’n ordentlike kerrie self te maak, met sterk komplekse geure, het mens ’n hoër diploma nodig in chemie, speserykunde en Asiatiese antropologie.

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TUISNYWERHEID

AKSIE

1 Sny hoenderborsies in blokke wat groot genoeg is om in die mond van ’n normale mens te pas. Sit hoender in bak en gooi suurlemoensap oor, asook die suiker en sout. Roer deur en laat staan in rus en vrede vir 30 tot 40 minute, verkieslik in ’n koelplek tensy jy ’n dringende begeerte het om salmonella op te doen.

2 Neem koljander, knoffel, olyfolie, kerriepoeier en rissies. Ruik en kyk daarna.

Heerlik. Besluit nou hoe jy dit als saam so fyn as moontlik kan kry. Fyn soos in ’n pasta. Jy kan dit met ’n baie skerp mes fyn opkap en dan met die mes se rand verder stamp. Jy kan ’n voedselverwerker gebruik. Of, as jy baie slim is, maak jy die pasta in jou voedselverwerk by die huis en karwei dit in ’n Tupperware, in ’n koelkas. (Die geure raak net beter hoe langer dit saamstaan.)

3 Gaaf. Nou maak jy jou pot warm.

(Boeppens- of platboompot is fyn.) Gooi kookolie in. Wag tot die olie ’n rokie gooi.

Gooi hoender in pot, sonder marinade.

Roer hoender tot bleek-bruin. Gooi oortollige marinade by en reduseer tot ’n karamelagtige stroop terwyl die heeltyd geroer word. Gooi nou daardie groen pasta van jou by en roer totdat die hoender met die pasta bedek is.

4 Laat kom daardie dik en romerige kokosneutmelk. Roer deur tot als begin prut. Maak die pot halftoe. Prut vir 20 minute. Kap sprietuie op en voeg by jou pot. Prut vir nog 5 minute, en daar is hy.

5 Bedien op rys saam met ’n tamatie- en uieslaai, en spoel af met ’n yskoue ongehoute Chardonnay of ’n Sauvignon Blanc.

6 Dis nie net daardie driepoot-pot oor die kole wat hierdie gereg ’n plaaslike geur gee nie. Ek sukkel om enige kerrie ernstig op te neem as hy nie bedien word met ’n goeie skeut Mrs Ball’s Chutney nie.

Sy moes in haar vorige lewe ’n Indiese prinses gewees het, en ek eer haar elke keer as die kerrielus toeslaan. Soos wat mens moet.

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G LO R I O U S

INDULGENCE P U D DI N G S

VANILLA BEAN AND ALMOND MERINGUES WITH MIXED BERRY SAUCE

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T E R E S A U LYA T E

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

ROSÉ POACHED PEARS WITH WHITE CHOCOLATE SAUCE

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RELAXING AND UNWINDING MEAN DIFFERENT THINGS TO DIFFERENT PEOPLE. FOR SOME, IT MEANS HAVING THE LUXURY OF TIME TO PLAY AROUND IN THE KITCHEN AND TEST YOUR SKILLS, MAKING AN INDULGENT TREAT FOR THOSE YOU LOVE. AFTER ALL, SHARING IS CARING, RIGHT?

VANILLA BEAN AND ALMOND MERINGUES WITH MIXED BERRY SAUCE Makes 12 meringues FOR THE BERRY SAUCE

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nother year has hurtled past us and no doubt most of you are making plans for the upcoming Christmas break. If you are anything like me those plans also include thinking about your festive menu!

There are always the traditional and favourite dishes that my family enjoy over the festive period, but when it comes to holiday desserts I’m always keen to try something new each year.

If you are also seeking sweet inspiration then I hope you’re tempted to try these tasty recipes. I have gone with somewhat of a “pink” theme with rosé wine and mixed berries being the main flavours in these dishes.

Poached pears are a classic dessert and this version will have you falling in love with pears all over again. (Well, that’s the effect it had on me at least!) What sets this dessert apart is serving it with a decadent white chocolate sauce. It elevates it from a bog standard dessert to utterly heavenly and delicious! You’re in “domestic goddess” territory when dishing this up ... There are also melt-in-the-mouth vanilla bean and almond meringues, along with a sharp mixed berry sauce that would make a delectable addition to your holiday table.

Both are light and summery – definitely more suited to our warm South African Christmas – and make great options for those who are not keen on the traditional heavy puds, packed with dried fruit and brandy. These can also both be prepared in advance which is rather handy at an undoubtedly busy time in the kitchen.

Have a delicious festive season everybody!

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3/4 cup mixed frozen berries 3 Tbsp castor sugar 1/4 tsp vanilla extract

FOR THE MERINGUES

3 large egg whites, room temperature 150g castor sugar small pinch of salt 1 tsp vanilla paste 1 1/2 Tbsp ground almonds fresh cream to serve 1 Prepare the sauce by combining the berries and sugar in a small saucepan. Stir over a medium heat to dissolve the sugar, then boil gently for eight minutes, stirring regularly, until thick and syrupy. Stir in vanilla extract and leave to cool completely. Whizz in a food processor until smooth.

2 Preheat your oven to 120°C and line a tray with baking paper.

3 Whisk the egg whites until they form stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste.

4 Drop heaped tablespoons of the meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues.

5 Bake the meringues for 1 hour.

Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.

6 Serve the meringues with fresh cream and the berry sauce.

Store any leftovers in an airtight container. The sauce should be stored in the fridge.

ROSÉ POACHED PEARS WITH WHITE CHOCOLATE SAUCE Serves 4 FOR THE BERRY SAUCE

1 cup castor sugar 500ml rosé wine 250ml water 1 tsp finely grated lemon rind 4 pears, peeled, but with stalks still attached 100g white chocolate, chopped ¼ cup cream 1 Combine the sugar, wine, water and lemon rind in a small, deep saucepan. Stir over a medium heat to dissolve the sugar.

2 Add the pears to the saucepan, ensuring that they are covered with the cooking liquid.

Allow to boil gently for 30 – 40 minutes until the pears are tender when pierced. Transfer the pears to a plate and leave to cool.

3 Increase the heat and boil the syrup for a further 20 minutes to reduce. Set aside to cool.

4 Place the chopped chocolate in a small bowl. Heat the cream until it is just about to reach boiling point. Pour the cream over the chocolate and allow it to stand for a minute. Whisk until smooth.

5 Serve the pears warm or cold with a few spoons of syrup and lashings of chocolate sauce.

You’re in "domestic goddess" territory when dishing this up ...

GO ODIES & GAD GETS

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s g i j a m a g Thin Life moves from indoors to the great outdoor s –

and Kaitlyn Bunce has a host of great ideas for goodies and gizmos to make life more interesting.

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1 HANDS FREE WINE GLASS HOLDER (4 pack), R149, Yuppiechef.com 2 SEVERIN MIX & GO BLENDER , R799, Yuppiechef.com 3 PRINTED DETAIL WATCH , Blue, By Joy Collectable, R149, Spree.co.za 4 GREEN BEACH BAG, R999.99, Mrp.com 5 KIKOI PICNIC BLANKET, Pink & Black, R1 999, Yuppiechef.com 6 WATER BOTTLE , R59.99, Mrp.com 7 TRIANGLE BACKPACK, Tan, By Blackberry, R349, Spree.co.za 8 GIANT FROSTED STRAWBERRY DONUT FLOAT , R335, Yuppiegadgets.com 9 MOONLIGHTER SUNGLASSES, Black, By Oakley, R1 899, Spree.co.za 10 THERMAL SHIELD INSULATED WINE COOLER CARRY BAG, Turquoise, R259, Yuppiechef.com 11 BEACH BUDDY – HEAD HAMMOCK FACE SHADE (Shwe Shwe), by Hank & Greg Store, R280, hellopretty.co.za 12 PINK SLOPS , R49.99, Mrp.com 13 STAR WARS - DEATH STAR CERAMIC COOKIE JAR , R1 050, Yuppiegadgets.com 14 MINI PARTY AMP SPEAKER , R450, Yuppiegadgets.com 15 BLUE TASSEL EARRINGS, R29.99, Mrp.com

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1 POOL TEST STRIPS (25 piece) 2 POOL ACID (5 litre) 3 POOL THERMOMETER (assorted designs) 4 FOIL-LINED CHILLER BAG Non-Woven (assorted designs) 5 BEACH TOWEL 90cm x 150cm (assorted designs) 6 SOFT COOLER BAGS (6 can / 12 can / 24 can) 7 WHITE WINE GLASS 8 SPARKLING WINE GLASS 9 RED WINE GLASS 10 NON-STICK PANCAKE PAN (25cm) 11 NON-STICK FRYPAN VALUE PACK 2 piece (24cm / 28cm) 12 NON-STICK GRIDDLE PAN (24cm)

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HOT NEWS

Share a moment Historically, the first settlers in South Africa lived in far-flung farmsteads and would infrequently venture into settlements. And when they did span in their wagons they went to places where infrastructure existed – notably churches and the old drostdy, or magistracy.

Tulbagh’s de Oude Drostdy is a massively historic building – and the wine which sports the Drostdy Hof name has also been around for decades. So it was overdue for a makeover.

Available in most liquor retailers in South Africa, north, south, east and west, the new look Drostdy Hof is probably one of the most accessible, approachable and unintimidating wine brands in the country.

As Distell marketing manager Frans Booysen said: “Life is not only about those big moments, but also about the smaller moments which captivate special memories. The new packaging brings this across to the consumer”.

Drostdy Hof is an amicable, user-friendly and sociable South African brand that has long been trusted for its consistent, great flavour, taste and quality. It offers a wide choice of quality blends and pack sizes with the added convenience for everyday moments, from discovering new experiences and socialising with friends, to ‘me time’.

Apart from Drostdy Hof wanting consumers to recognise the revamped look in store, the updated creative platform and packaging expression has made the brand accessible to the millennial market with the “Share the moment” slogan which features on all the new packaging.

“As one of South Africa’s leading wine brands, Drostdy Hof’s new brand message to its consumers is to stop and experience the now and share their everyday moments,” Booysen said.

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Bourbon & bars Woodford Reserve is an awardwinning American bourbon and has put its proverbial money where its mouth is by sponsoring the annual Woodford Bourbon Trail campaign in search of the best Old-Fashioned cocktail – with a twist.

Many many bars were tested – and some of Johannesburg and Cape Town’s finest came up slightly short. The top two performers overall were Sin & Tax from Johannesburg and the Twankey Bar at the Taj Hotel in the mother city.

Jody Rahme (29), from Sin & Tax dedicated his Old Fashioned to his fellow bartenders by calling it “the handshake”, signifying a gesture handed from one bartender to the other. The winning touch was the Woodford Reserve Bourbon paired with Fernet Branca and a dash of a dry vermouth.

“My experience of serving the judges was a fun and intimate one.

Some sweet blues tunes playing in the background with the lights turned down and candles set the tone. I wanted the judges to walk into my bar as if they were customers about to order a drink from me,” Rahme said.

AJ Snetler (28) has been at The Twankey Bar for ten months, fine-tuning his craft. “The inspiration behind my Old Fashioned was the old, smoky blues lounges and I am extremely proud to have taken this title for my team at The Twankey Bar,” he said. He believes his pared down simplicity and change of conventional techniques is what made his Old Fashioned distinct by serving the drink without ice, changing the glassware to create the illusion of temperature, and finally pairing it with delicious dark and white chocolate truffles.

“This year saw exceptionally talented bars and bartenders participating to be crowned the makers of the best Woodford Old Fashioned.

Their creative and bold approaches stood testament to the brand’s rich history and the unprecedented growth the Bourbon industry has experienced in South Africa”, said Chantal Canning, Woodford Reserve’s SA Brand Manager.

Images: www.whiskylive.co.za

Lighten up Spier winery will be kicking off the festive season by hosting the Festival of White Lights 2017 on Friday, December 8.

Water of life Whisky Live is one of the most popular liquorrelated events in the country – and this year is changing tack slightly.

The showpiece event which takes place at the Sandton Convention Centre from 8 to 10 November introduces other spirits to better reflect the interest, locally and nationally, in craft gin – as well as other premium spirits.

One unique participant for showgoers to actively seek out is the Diageo Reserve Portfolio experience at the Whisky & Spirits Live festival.

There will be World Class Mixology sessions, Masterclasses led by Diageo’s brand ambassador – with Global Ambassador Donald Colville visiting to share his expertise.

The Whisky & Spirits Live platform will also serve as a launch of the World Class Cocktail Week – an exciting, week-long occasion of curated cocktail events and experiences staged in 8 key partner outlets across the country to engage consumers and give them a first-hand educational experience of Diageo’s World Class luxury brands, as selected by the best bartenders around the world.

For genuine whisky wonks, Diageo will be providing access to the Special Releases Collection, which includes rare, single malts from famous and closed distilleries that represent the peak of single malt whisky – and Whisky & Spirits Live is where they will be revealed in SA for the first time, in very limited quantities. These whiskies are truly special and often individually numbered, with only a few thousand bottles available worldwide.

For gin enthusiasts, Whitley Neill Gin are looking forward to sharing their story and their new Cape-inspired Protea & Hibiscus craft gin at Whisky & Spirits Live.

Tickets are available through www.ticketpros.co.za.

As ever, the exhortation when attending is to drink responsibly. No under 18s allowed.

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Mid-week Music A long driveway and avenue of of distinctive stone pine trees leads to Stellenbosch wine farm Neethlingshof.

They issued an open invitation for folks to join them for Live Music Wednesdays throughout the year.

“For the perfect midweek break to ‘wine’ down,” their media release states, “simply relax and recharge with Neethlingshof’s Live Music Wednesdays. Enjoy the sounds of folk, rock and more performed by popular acoustic guitarists whilst sipping on a glass of Neethlingshof’s wines and indulging in a delicious selection of scrumptious platters, pizza’s, wraps and much more available on the day.”

That’s every Wednesday throughout the year – and when the weather is chilly or wet, such as in winter – it’ll move indoors.

Live Music Wednesdays start at 17h30 and wrap up at 20h30 – and there’s no catch: the music is free.

It is advisable to book if you want to extend your evening and dine at the restaurant. Email restaurant@ neethlingshof.co.za or call 021 883 8966 to book.

Organisers are keen for participants to buy tickets to the event and bring the family along to the Werf, Spier’s restored historic farmyard where light installations and sculptures will form the backdrop for a variety of artistic performances choreographed by Jay Pather.

Food options are multiple and varied – but bookings are advised. There is the Hoghouse BBQ, the Bakery on the Werf and picnic baskets packed with fresh farm produce (also organic) can be booked through the Spier Farm Kitchern (wwwpicnics.spier.co.za). It goes without saying that adults will be welcomed with a complimentary glass of wine from the Spier Creative Block range.

Tickets (excluding food) are R165 for adults and R65 for children under 12. Bookings can be made through webtickets.co.za.

BRAND AMBASSADORS Music, fashion and sport: three things South Africans love. So it was a virtual “no-brainer” for Chivas Regal to look to these industries when seeking out individuals who could inspire a new generation to win the right way.

The three people chosen by Chivas Regal are former Bafana Bafana captain Lucas Radebe, Mafikizolo vocalist Nhlanhla Nciza and fashionista Laduma Ngxokolo.

Describing it as “a marriage of values”, Chivas Regal’s South African marketing manager Shelley Reeves said the brand was all about winning the right way, giving back when successful and sharing worthwhile moments with friends, fans and community.

The plan is that the brand ambassadors will mentor and shape emerging talents – and Chivas Regal will assist in supporting talented upcoming individuals financially and by means of exposure and networking.

“They’ve shown South Africans that winning the right way means sharing success with others. Lucas proved this throughout his career by being the pride and joy of South African football, Nhlanhla through her legendary music career with Mafikizolo and Laduma by continuing to uplift his culture and the people of South Africa through fashion innovation,” Reeves said.

Women empowerment is something close to Nhlanhla’s heart and she’s identified two female DJs who will benefit from her experience, contacts and an exclusive record deal. “This is giving me the opportunity to give back to someone,” she said. She wants to make someone’s dreams come true, just as hers have.

“Someone must live their passion for most of the days of any given year,” said Laduma. If not, he said, “I don’t think they reflect the Winning the Right Way ideology.” The designer, who walks the walk by giving back to his community, sourcing local materials, employing and mentoring others, has identified a Port Elizabeth ceramicist and Joburg-based leather goods artisan for his attention.

With a host of sporting initiatives already showing results Lucas Radebe intends taking a different tack.

He’ll host “relaxed interactions” in Soweto while also partnering with a Cape Town businessman – to identify an entrepreneur who will benefit from his local and international experience with the assistance of Chivas Regal.

COUSINS IN SPIRIT Four Cousins broke the mould when it came to the creation of a fun-loving, fancy-free, no-fuss wine brand which could be enjoyed with friends and family no matter the occasion. The Retiefs of Robertson have done it again but this time with spirits, having introduced Scottish Cousin whisky some time ago.

“Four Cousins is a true South African success story. Having established a solid reputation for quality and value in wine, Four Cousins was ripe for the opportunity to bring even more to its followers,” says Phillip Retief, CEO of Van Loveren Family Vineyards, the company behind Four Cousins.

The Highland distilleries of Tomintoul and Glencadam are where the spirit is sourced. Neil Retief is the cousin behind the initiative. “Just as every Four Cousins beverage, Scottish Cousin is crafted with care and skill, using the finest malt, grain and pure spring water.”

He said the Scottish Cousin whisky’s age statements – 5, 8 and 12 year old – indicate the minimum period of maturation each has undergone but that it was entirely likely that each blend “may contain older whiskies too, depending on the expert blender’s secret recipe”.

The baby in the lineup, the 5 year old, is described as medium-bodied while the 8 year old is light- to medium-bodied with both being gentle with flavours of fudge and honeyed oak.

The 12 year old is full-bodied, rich and indulgent with ample crème caramel and vanilla appeal.

Discovering gin cocktails Gin is absolutely on point at the moment – and is distinctly trendy, not a flash-in-the-pan fad, experts believe. It’s here to stay.

Hendrick’s is encouraging consumers to explore gin in a variety of ways – not just the standard gin and tonic – although they advocate serving theirs with wafer thin slices of cucumber rather than the more traditional lemon.

There are 11 botanicals in Hendrick’s gin along with their signature infusions of rose petals and cucumber, which is why it is so distinctive and works so well with the latter.

The latest cocktail in their monthly discovery series is the Corpse Reviver which is apparently a great ‘pick me upper’ after a heavy night.

Corpse Reviver 20ml Hendrick’s Gin 20ml Cointreau 20ml Lillet 20ml lemon juice Dash Absinthe Combine all ingredients in cocktail shaker and shake briskly over cubed ice. Double strain into cocktail glass.

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MULTIPLE GENRES

THERE LITERALLY IS SOMETHING FOR ALL TASTES IN THIS ISSUE’S SELECTION BY KAITLYN BUNCE. FROM PINK’S RAW, HONEST LYRICS ON HER NEW ALBUM, TO A GRIPPING FASTPACED DAN BROWN THRILLER AS WELL AS THE NEW STAR WARS EPISODE. ENTERTAINMENT GUARANTEED.

1 JUMANJI: WELCOME TO THE JUNGLE

This film takes place 20 years after the events of the original 1995 film which starred the late Robin Williams, giving it a more modern twist. When cleaning out a school’s basement while serving detention, four teenagers find a vintage video game version of Jumanji and get sucked into its jungle setting. They also become their avatars inside the game and the only way out is to play along and finish it. The cast is stellar, including Dwayne Johnson, Kevin Hart, Jack Black and Nick Jonas.

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STAR WARS: THE LAST JEDI Star Wars: The Last Jedi (also known as Star Wars: Episode VIII – The Last Jedi) is the second film in the Star Wars sequel trilogy, following 2015’s Star Wars: The Force Awakens – and it will be followed by Episode IX slated for release in 2019. Little is known about the storyline – other than it picks up exactly where The Force Awakens ends off... Since Walt Disney Studios bought Lucasfilm in 2012, there has been a rejuvenation in the science fiction franchise and this movie reunites the cast from previous movies, including Mark Hamill and Carrie Fisher from the original films, along with modern stars Daisy Ridley, John Boyega and Lupita Nyong’o. Once thing is guaranteed, the action will be fast and furious but good will prevail over evil – with a cliffhanger at the end!

WONDER

August (Auggie) Pullman was born with a facial deformity that prevented him from attending a mainstream school – until now.

He’s about to start fifth grade at Beecher Prep, and if you’ve ever been the new kid then you know how hard that can be.

Auggie’s just an ordinary kid, with an extraordinary face, but can he convince his new classmates that he’s just like them, despite appearances? The movie is based on a New York Times bestseller and the cast includes Julia Roberts, Owen Wilson and veteran actor Mandy Patinkin.

American rock band Weezer has described American Daydream as “the Beach Boys gone bad”.

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PACIFIC DAYDREAM

WEEZER American rock band Weezer have described Pacific Daydream, their eleventh studio album released under the Atlantic Records and Crush Management label, as “the Beach Boys gone bad”... since they decided to tackle more ‘mature topics’. They found the songs to be like “reveries from a beach at the end of the world – as if the Beach Boys and The Clash fell in love by the ocean and had one hell of an amazing baby!” With descriptions like that, fans can only look forward to this release , even though the lead single “Feels Like Summer” was released in March and the promotional single “Mexican Fender” dropped in August. Following on from the 2016 White Album, the plan was originally to title this release the Black Album but ultimately, finding inspiration in an ancient Chinese proverb by Zhuang Zhou, it was titled Pacific Daydream. Whatever it’s called... it’s awesome,” is what guitarist Brian Bell had to say.

BEAUTIFUL TRAUMA

PINK Pink’s emotional honesty sees her pen lyrics which resonate with her pop-rock audience – especially ‘Perfect’ aimed at a female teen audience struggling to fit in and conform. Interestingly, only Madonna registered more play than Pink in the UK during the entire 2000s decade. The first single from her new album Beautiful Trauma, a track called ‘What About Us’, has already received extensive airplay and thousands of downloads. This album, her seventh to date, is her first in five years – but it’s been a busy five years with the singer, songwriter and actress collaborating with numerous other artists during this time. “I could not be more excited right now,” she wrote on Instagram, where she announced the release of Beautiful Trauma as well as the new single.

SONGS OF EXPERIENCE

U2 Irish rock band U2 are a phenomenon and Songs of Experience is their 14th studio album, due for release on December 1. Apparently the concept is that Songs of Experience picks up where the group’s 2014 Songs of Innocence album chronicling their musical adolescence in Ireland in the 1970s, left off. Songs of Experience was first mentioned by Bono on the day that Songs of Innocence was released in 2014.

He began song-writing while recuperating from a serious bicycle accident and even while touring, U2 worked on the album, laying down tracks in a mobile studio. Originally slated for release last year, the group decided to delay things because of the global political landscape, preferring it to reflect the mammoth changes taking place by waiting instead.

ORIGIN

DAN BROWN Robert Langdon, Harvard professor of symbology and religious iconology, arrives at the Guggenheim Museum Bilbao to attend the unveiling of a discovery that “will change the face of science forever”. The evening’s host is his friend and former student, Edmond Kirsch, a 40-year-old tech magnate whose dazzling inventions and audacious predictions have made him a controversial figure around the world.

This evening is to be no exception: he claims he will reveal an astonishing scientific breakthrough to challenge the fundamentals of human existence.

But Langdon and several hundred other guests are left reeling when the meticulously orchestrated evening is blown apart before Kirsch’s precious discovery can be revealed. With his life under threat, Langdon is forced into a desperate bid to escape.

The fifth in the Robert Langdon series that began with The Da Vinci Code.

UNSTOPPABLE: MY LIFE SO FAR

MARIA SHARAPOVA This is Maria Sharapova’s fearless autobiography, telling her story from her roots in the small Siberian town her parents fled to after the Chernobyl disaster, through her arrival in the United States with nothing and her phenomenal rise to success – winning Wimbledon as a teenager – to the disasters that threatened her career and her fight back. Here the five-time Grand Slam winner gives us candid insights into her relationship with her father; the truth behind her famous rivalry with Serena Williams; the injuries and suspension controversy that threatened to end it all; and her recent

battle to get back on court. Told with the same combative, no-holds-barred attitude as her game, it’s a story of crazy luck, mistakes, rivalries, sacrifice, survival and, above all, the constant, unwavering determination to win.

MIDNIGHT AT THE BRIGHT IDEAS BOOKSTORE

MATTHEW SULLIVAN Lydia Smith lives her life hiding in plain sight. A clerk at the Bright Ideas Bookstore, she keeps a meticulously crafted existence among her beloved books, eccentric colleagues, and the BookFrogs – the lost and lonely regulars who spend every day marauding the store’s overwhelmed shelves. But when Joey Molina, a young, beguiling BookFrog, kills himself in the bookstore, Lydia’s life comes unglued.

Always Joey’s favorite bookseller, Lydia has inherited his meager worldly possessions. But when Lydia flips through his books she finds them defaced in ways both disturbing and inexplicable. And they seem to contain a hidden message. What did Joey know? And what does it have to do with Lydia? As Lydia untangles the mystery of Joey’s suicide, she unearths a long-buried memory from her own violent childhood. Bedazzling, addictive and wildly clever, Midnight at the Bright Ideas Bookstore is a heart-pounding mystery that perfectly captures the intellect and eccentricity of the bookstore milieu.

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

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LEISURE

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FA S H I O N

HENRY VIII One of the first caps most commonly seen, but no necessarily recalled as such would be that of English King Henry VIII. Yes, he of the many wives, but also of the portrait in white stockings, hands akimbo and the grandiose “Cap of Maintenance” that denotes nobility. The headpiece was made from Italian velvet, embroidered with actual gold and stiffened with whale baleen.

A CAP IS NOT JUST A THING ON THE HEAD. IT’S A BILLBOARD OF INTENT, WRITES CLIFFORD ROBERTS.

HAT’S OFF

TO THE CAP

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he New York Times really described it best when an article published in 2015 referred to the humble baseball cap as the Common Man’s Crown.

It’s difficult to imagine a time when the baseball cap wasn’t the go-to noggin-cover, but of course there were plenty. Just think of your earliest memory of Frank Sinatra and those of his ilk, and the image is just incomplete without that tilted snap-brim fedora. “Angles are attitudes,” is a quote often attributed to the man of whom the book The Way You Wear Your Hat was published in 1997.

Like all the cap’s predecessors, hats are more than mere practicality. They’re fashion, and fashion by its nature is impossible to predict. In head-gear, you really need to know your taqiyah from your trilby. The development of the most commonly worn hat today, the baseball cap, didn’t happen in a straight line. Plus, it has a family tree of note.

Need a cap? Choose from a newsboy cap, apple cap, duckbill cap, ivy cap, ascot cap, stocking cap, trucker-style, snapback, fitted cap, and more.

A good timeline are the characters that feature in the story along the way; those who have shaped fashion in their being among the most visible.

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3 LIBERTY Another famous cap was the one painted in 1830 by Eugène Delacroix atop the head of Liberty Leading the People. Think French Revolution and you’ll immediately have the image: a lass – hair, tri-colour, dress and, ahem, breasts, all billowing in the wind. That Phrygian cap was quite possibly one of the places headdress first came to be recognised as more than just worker-class attire, but veritably anti-establishment.

4 DAVY CROCKETT Across the Atlantic “pond” during this time, another cap was being worn that would famously be remembered. The early 1800s was a time of European colonisation in the US and Davy Crockett – folk hero and frontiersman – was one of its stars. Ironically, his so-called coonskin cap was traditionally Native American.

VENUS OF BRASSEMPOUY Now, you’re probably not familiar with her, but one can’t begin a story in the middle. It’s worth noting the first step in the road. While the first actual hat discovery is dated to around 3 300 BC, the carvings in an ivory figurine Venus of Brassempouy, discovered in France from 25 000 years ago, are regarded as quite possibly the first head-covering.

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CAPTAIN ARCHIBALD HADDOCK Caps had another route of development via the military, of course. Bicornes, tricornes and naval wallahs eventually gave way to far more practical. Here there are plenty of examples. In real life, caps became melded with the ideology of workers as leaders.

Mao Tse Tung, Vladimir Lenin, Fidel Castro and even Joseph Stalin helped entrench the cap as statement. In the movies, you had John Wayne in WWII movies and of course that great fictional and comical terror of the oceans: Captain Archibald Haddock, created by Belgian cartoonist Hergé as the perfect foil for his Tintin in 1941.

MAGNUM PI And smokin’ hot were two words also often used to describe Tom Selleck, the man who single headedly sparked a new wave of moustaches. As Thomas Magnum, he also did a whole lot for solving fashion indecision. Magnum, PI was an American crime TV series broadcast in SA in the 1980s, with Selleck as private investigator in the idyllic setting of Hawaii. His dark blue cap - envied by every 1980s teenager – was emblazoned with the calligraphed letter D, logo of the Detroit Tigers baseball team.

FA S H I O N

Of course, no story about this type of headdress would be complete without reference to the great Mr Sherlock Holmes’ deerstalker. Arthur Conan Doyle created the character in the late 1800s, but left assumptions about the specific headgear to readers and illustrators. The cap itself is famously made of tweed, but is a style that only sticks around if you want to be accused of dressing up.

LEISURE

CHARLIE Charlie BrownBROWN It was around this time that Charles M Schulz created Charlie Brown and the Peanuts comic strip; a time when the modern baseball cap is said to have been born. It too had a natural evolution, but the new, more structured cap was a break from the floppy version worn by players since the early 1900s.

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MARLON BRANDO

8

9

Again on the big screen, Marlon Brando helped the cap stick in our memory – more so than the actual name of the movie in which he wore it: The Wild One. This one is more in the older style; big and saggy with a shiny peak.

Not quite something Justin Bieber might venture out in, but back in 1953 it was smokin’ hot.

SAMUEL L JACKSON

10

The 1990s brought the advent of Samuel Leroy Jackson in Hollywood and the precursor to whole different cap culture to the world. He might not have invented the back-to-front wearing of the flat-cap, but he certainly helped export it to the world post-Pulp Fiction. The look was so iconic that unless you were a rockstar, like the modern-day deerstalker-wearer now sporting a slick new Kangol, you would inevitably be lambasted as Jackson wannabe.

11 And that goes for presidents too. Depending on your particular bent, you might have accepted Barack Obama was cool when he wore a cap and Donald “Make America Great Again” Trump not so much.

Nonetheless, they all do it for the same reason. They still try to fool us all when they don the common man’s crown.

PHOTO: Manfred Werner

DONALD TRUMP

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7

SHERLOCK HOLMES

ZANDER TYLER In South Africa, the cap took another weird turn in the late 1990s.

Although we’re still waiting to see a chain of long-bill leopard-print baseball caps at airports worldwide, Zander Tyler, aka Jack Parow, made his mark. Even the zaniest things can become acceptable...

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Congratulations to previous issue’s winner

WEBER CLASSICS COOKBOOK Priscilla Forbes from Woodlands, Durban NOV/DEC 2017

67

RESPONSIBILITY |

SKIN CANCER

Skin

DEEP

Prevention guidelines • Spend more time in the shade during the peak sunlight hours of 10h00 to 16h00.

• Cover up as much as possible.

• Try to actively prevent sunburn by wearing sunscreen with a minimum SPF of 15 or higher.

• Don’t use UV tanning beds.

• Wear sunglasses and a broad brimmed hat.

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SKIN CANCER

CANCER IS A NASTY BEAST. IN SPITE OF BILLIONS OF DOLLARS THROWN INTO MEDICAL RESEARCH OVER DECADES, CANCER KILLS THOUSANDS OF PEOPLE ANNUALLY. AND ONE IN THREE CANCERS ARE SKIN CANCER. FIONA MCDONALD REPORTS.

T

he bad news for South Africans is that with the abundance of sunshine we enjoy, our country ranks second only to Australia for the incidence of skin cancer in the world.

Every year 20 000 cases of skin cancer are diagnosed in SA – and 700 people die from it, according to the Cancer Association of South Africa (CANSA). Even more terrifying is that skin cancer manifests years and years after the initial damage has been done – and that damage generally occurs by the time you’re 18!

It’s scary to think about all those holiday sunburns while at the beach, sailing on the dam or just playing around the pool still doling out pain and suffering years after the skin has stopped peeling and the red burn gave way to a golden tan.

The World Health Organisation records annual figures of 132 000 malignant melanomas worldwide while between two and three million non-melanoma skin cancers are diagnosed every year.

The three most common kinds of skin cancers are the malignant melanoma – a particularly horrible cancer which is difficult to treat, basal cell carcinoma and squamous cell carcinoma – both of which are very common but also very treatable.

But – here’s the thing and it’s good news – skin cancer is eminently preventable, so long as you take early precautions and respect the sun.

What does all the damage is ultraviolet (UV) radiation – specifically UVA and UVB which are both part of the light spectrum. While the human eye can distinguish the colours of the spectrum (red, orange, yellow, green, blue, indigo and violet) when in a rainbow, ultraviolet rays are invisible to the naked eye, they damage not only the skin but can also cause harm to your eyes. UVB

are shorter rays and they’re the light that causes our skins to tan or go brown. But they can also cause a hot burning sensation – sunburn – and damage the skin.

UVA rays are longer and penetrate deeper than just the surface layer and harm the structure of skin cells, causing not just premature ageing but also the risk of skin cancer. Researchers accept that most malignant melanoma are caused by UVA exposure with the American Cancer Association stating that 86% of all melanomas are directly attributable to this.

The dangers of sun exposure have been known for centuries. Greeks used olive oil to protect their skins while ancient Egyptians used plant extracts – some of which are used in certain cosmetic products to this day.

Wikipedia reports that early synthetic sunscreens were in use as far back as 1928 with the first major commercial product from L’Oreal in 1936. As with so many products, it was a military application that saw it adopted more widely. The US troops fighting in the Pacific during World War II were literally being fried by the sun while in the theatre of battle. An airman (and later chemist), Benjamin Green produced a goopy petroleum jelly-like substance called Red Vet Pet that physically blocked UV rays. This was the precursor to a product which became famous the world over in the 1950’s after it had been refined and then commercialised – Coppertone. (Everyone can remember that cute little Coppertone kid having her bikini bottom tugged on by a black Cocker Spaniel, right?)

While products such as Coppertone and Piz Buin worked, it was really in the 1970’s that Sun Protection Factor became a universal measurement of the efficacy of sunscreen. It was developed by a Swiss chemist, Franz Greiter.

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RESPONSIBILITY

WHAT IS SUN PROTECTION FACTOR AND HOW DOES IT WORK? Simply put, the Sun Protection Factor – or SPF – is a measurement of the protection granted to your skin from burning by UVB rays. Simply put, if you are someone who turns red after 10 minutes in the sun, and you wear a sun product with an SPF of 15 then the cream provides protection 15 times longer than your skin could – so 15 times 10 minutes, or 150 minutes or two-and-half hours.

The higher the SPF factor, the more protection offered. It is, however, important to constantly reapply sunscreen, particularly if you are swimming or participating in an activity in which you sweat – such as playing tennis or cricket.

Labelling restrictions have been put in place to counter consumer confusion over the duration of protection offered. So in the European Union it’s impossible to get any sunscreens with a SPF higher than 50. This was done, Wikipedia states, to manage people’s expectation as well as unrealistic claims by manufacturers.

The iconic Coppertone kid advert which made its first appearance in print in the 50’s.

NOV/DEC 2017

69

B LO G S P OT

Trendy by design “Interi or design delves deeper than simply

decor. We believe every interior solution should reflect differ ent cultur es, styles and person alitie s.”

FEMALE WEAVER BIRDS WILL PULL APART POORLY BUILT NESTS LABORIOUSLY WOVEN, STRAND-BYSTRAND, BY THEIR FEATHERED PARTNERS. HUMANS ALSO WANT THEIR ‘NESTS’ TO LOOK AS GOOD AS POSSIBLE AND SOMETIMES IT’S NECESSARY TO SEEK PROFESSIONAL HELP IN DOING SO.

S

FAR RIGHT: Owner & Creative Director of Design Monarchy Rose McClement (right) and her Associate Marica Fick (left).

ome folks just have the knack.

They can look at a room and by swopping two pictures hanging on the wall, adding a few colourful throw cushions, moving a lamp and artfully arranging a pile of books on a coffee table, completely transform the space!

Owner & Creative Director of Design Monarchy Rose McClement and her Associate Marica Fick are two such people – and homes, offices and even international hotels are the better for having them conceptualise and action their interior ideas.

As interesting as their professional CV of projects undertaken is, it’s their blog which provides the man or woman in the street with an interesting glimpse into their vocation and their individual creativity.

“Gosh! We’ve been doing it for seven years – taking turns – and we both just love writing about what we do,” McClement said. The w w w. d e s i g n m o n a rc hy. c o . z a / b l o g /

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duo complement each other with Fick’s interior design credentials accompanying the more than 30 years decorating experience that McClement has accumulated.

“Interior design delves deeper than simply decor. We believe every interior solution should reflect different cultures, styles and personalities,” they maintain – and they do so while working within current trends but not being enslaved by contemporary fashion. And their main consideration is always what the client wants. “We work with them to design environments that reflect their individuality and lifestyle.”

Obviously the blog is very visual with drool-worthy pictures illustrating their various projects, but an element which sets it apart and also shows their reflective – different – styles is one in which they posted their favourite “looks” while researching material.

It’s dated June 9 and was supposed to be a pick of their best workspace interiors from Pinterest.

The idea was to choose the best look ... but they ended up each choosing three!

They admit essentially “playing a little game of ‘I wish’, as in ‘I wish I had that interior’ – be it lounge, bedroom, kitchen or anything in between.”

They browsed a variety of Pinterest boards before selecting their favourite interior image: “the space we most desire to have as our own,” as Fick wrote. “We then explain exactly why we coveted that particular space and if there is anything we would like to change.

Naturally, we ended up choosing two ‘runner-up’ interiors… because deciding on just one room was just too difficult!”

The fascinating thing is being granted insight into what pushes their buttons and their explanation w w w.fa c e b o o k. c o m /d e s i g n m o n a rc hy/

of why – be it the depth created, a paint technique, the use of colour, practical considerations of storage needs and so much more. Fick’s runner up selections could not be more different – one quite industrial and white while the second, an attic space, was cosy and dark, with lots of flea market finds and knick-knacks.

Great suggestion by Marica, a graduate of Cape Peninsula University of Technology (CPUT): “There’s one more appealing use for wallpaper that recently grabbed my attention – using wallpaper on staircases.

Not only is this quirky decorating idea quick, simple, and easy on the wallet, it’ll add a conversation-starting focal point to your home. It truly is an inventive way of introducing pattern, colour and personality into an otherwise drab and utilitarian space.”

Then there was the post on industrial-themed bedside pedestals, or the feature on bar carts – which is superbly relevant to CHEERS readers!

This blog is a fantastic resource if you’re looking for interior ideas.

And it’s a lovely light, yet warm and inviting read. There’s no intimidation of intellectual ability. These are quite obviously two very bright, capable and talented designers but there’s nothing snooty or exclusive about how they go about their process.

Reading the blog feels comfortable and cosy, like having a friend provide some really good ideas about how you could liven up your nest’s look.

MOBILE APPS

SCATTERED SHOWERS KNOWING WHETHER IT’S GOING TO RAIN MEANS YOU CAN PLAN ACCORDINGLY – TAKING ALONG A RAINCOAT OR UMBRELLA. IT BEATS BEING SOAKED TO THE SKIN WHILE DASHING TO THE CAR OR TO CATCH A BUS! WEATHER PLAYS A HUGE PART IN OUR LIVES AND HAVING THE MOST UP-TO-DATE INFORMATION AT YOUR FINGERTIPS – OR ON YOUR MOBILE PHONE – CAN BE A LIFESAVER. DAVID BOWMAN HAS CHERRY PICKED THE MOST USEFUL APPS OUT THERE.

WEATHER & RADAR (VENTUSKY)

This app is the only feebased app in my selection this issue.

It costs $2.99 – so less than R50. Not only does it provide the essential weather forecasts one needs to prepare for each day, but it also shows wind patterns all over the earth with its data based on numerical models. The detail is phenomenal – even if you’re not into synoptic charts or atmospheric pressure. The App will not only show you where precipitation will happen but what direction the wind is blowing from – and thus where the rain will be heading. It’s the sort of thing that cricket and Formula One commentators talk about when big events are being televised – and they either need to plan for a rain delay and get the covers on or teams need to start thinking about intermediate or wet weather tyres!

This app makes available to the public information that just a few years ago was only available to genuine meteorologists.

I’d happily recommend this app to anyone with a personal or professional interest in the weather and climatology.

WEATHER LIVE (APALON APPS)

Another app suggestion is, like most of the list, also free – but just because it’s free doesn’t mean it doesn’t have value.

Weather Live is simpler than most of the others but it includes the core features needed to be useful.

There is a 7 day and 24 hour forecast which shows wind speed and direction – as well as how cold the wind will feel. It also includes information about humidity and precipitation which is especially useful for those with long and difficult hair...

An added bonus is that this app is compatible with the Apple Watch, making it the ultimate convenience for anyone who uses them. Basic but functional, I’d recommend this app to anyone who simply wants to know what the weather is going to do for the day.

WEATHER RADAR & ALERTS (APALON APPS)

This next app is free and made by Apalon Apps. NOAA Weather Radar features a highly interactive map that is updated in real time. (NOAA stands for National Oceanic and Atmospheric Administration, by the way, essentially the United States weather service.)

The map features vivid colours for rain, snow, mixed precipitation and cloud cover to ensure the user can see whatever they need to properly plan their day.

The app also has notifications to warn users before a large natural event such as a tornado, flood warning or snow storm. A month or two ago, for example, it was possible to wach the development and movement of hurricanes Irma and Maria as they trailed devastation in their wake in the Caribbean.

As with any app, the amount of detail is dependent on how much you interact with it. If you want more, look at the information prompts on the map.

Since this one is free, I would recommend it to everyone.

ACCUWEATHER – SUPERIOR ACCURACY (FREE)

Another app which won’t cost you a cent – and the bonus is that you are able to personalise the home-screen to your needs.

The basic homescreen which has been redesigned features easy-to-find forecasts and requested weather details. But if you’re a keen wind or kite-surfer, you can tailor the forecast to find out what the wind is doing and whether the barometric pressure is rising or falling.

Similarly if you’re a fisherman or sea kayaker, you can factor in the tide tables as well as the phases of the moon.

For travellers, there are two new features which should be singled out for special mention: the first is the Mosquito Zika Risk designed to show the likelihood of encountering the nasty critters, as well as the risk levels.

And the second will be a boon not just for tourists but for hayfever sufferers – extended allergy forecasts have been included. So there’s a seven day forecast for all allergens which means you know whether to pack your antihistamines and other medication.

This was a personal favourite for that feature alone!

NOV/DEC 2017

71

LO O P D O P

LUILEKKER DAE. IN DIE WILDTUIN. UITKAMP MET PELLE. LEKKER KOS EN KUIER. WAT KON DAN SKEEF LOOP?

’N KAMPPLEK NABY KIRKWOOD

Kirkwood Tops Address: 15 Main Street, Kirkwood Tel: (042) 230 0450 Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 19h00 Sat: 09h00 - 19h00 Sun: 09h00 - 13h00 TOPS Customer Care Tel: 086 031 3141

S

o is ons toe aan by Kamdeboo Nasionale Park op pad die Oos-Kaap in. Met die kamp op, die vuur brand en my glas diepgoue Skotse water aan my sy, het ek geweet, hier kom ’n ding.

Die volgende aand, net anderkant Somerset-Oos kry ons ’n cottage wat al 200 jaar staan op die plaas Glen Avon. Grasdak ... sulke dikke mure ... kaggels, alles.

Koninklik.

Daar het ons so lekker gekuier dat ek later tot my ontsteltenis besef het dat my gesogte Skotse water steeds in die ou plaaskombuis op die geelhoutafel staan. Dit was amper so erg soos die kar wat gebreek het, maar ons kom later daarby uit.

Ons het Cookhouse misgery en kortpad Middleton toe gevat. Dan is daar nog Patterson voor jy Addo kry.

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Maar nie een van dié plekke het eers ’n negosiewinkel nie.

Hoe ook al, met die kamp staangemaak, is my whisky soek.

Ek besef dat Addo se winkel daar is vir noodvoorrade. Kirkwood lê 40 kilometer verder. Naby genoeg, want daar is ’n Tops. En Tops hou my spesiale Skotse water aan.

Die volgende dag, op soek na olifante bo-op die berg, loop staan die kar. Ek doen toe maar wat enige ou doen wat niks weet van enjins nie. Klim uit, maak die bak oop en kyk nikssiende na die drade en goeters. En hoop dat iemand wat weet asseblief stop. Uiteindelik het iemand gestop en ons brand gesleep. Tog terug by die kamp was die kar so deurmekaar dat niks meer wou werk nie. Dit is nou natuurlik Vrydagagtermiddag.

Ons kry iemand om ons in te sleep Port Elizabeth toe, maar eers Maandagoggend.

Daar sit ons in die Addo tussen die vet spekbome in ’n kampplek met net ’n klein tweemantentjie en twee stoele. En die yskassie. Die ding is, die hele naweek lê voor vir diere kyk, maar daarvoor het mens mos wiele nodig. Darem het ek Skotse water.

So besluit ons om toeriste te word en bespreek plek op die safari-voertuig vir die volgende oggend.

Ten duurste as jy nie dollars het nie.

Sesuur vloog ons uit die tent, maar loop in mekaar vas, so dik is die mis.

Bibberkoud en misblind ry ons die wildtuin in. Die soeklig wys nie eers twee meter ver nie.

Maandagoggend is ek saam met die sleeptrok PE toe en later die middag terug met ’n gehuurde kar.

Kyk, die stukkende kar is eintlik meer ’n kampwa en die huurkar was maar piepklein. Ten minste had ons wiele om diere mee te soek. En die mis het weggebrand ...

Die goeie nuus kom twee dae later. Die kar is reg. Daarmee saam probleem nommer 212. Hoe gemaak met al ons kampgoed in ’n piepklein tjorrie? Dis hier waar Addo se mense regtig deel geword het van die storie.

Hulle stuur twee manne met ’n bakkie en karwei alles van die kampplek tot by Ontvangs. Daar besluit die kamphoof ons pak sommer alles in haar eie persoonlike kantoor. Dan weet sy dis veilig tot ons dit op pad terug kom haal.

So kruie ons deur die wildtuin en kry twee leeus wat ’n buffel gevang het. Daaroor was ek dankbaar. In PE kry ons die kar so goed soos nuut. Daaroor was ek dankbaar. Terug in Addo kry ons al ons kampgoed ongedeerd. Daaroor was ek dankbaar.

Maar ek was die dankbaarste oor Kirkwood se goue Skotse water ...

Daar het ons so lekker gekuier dat ek later tot my ontsteltenis besef het dat my gesogte Skotse water steeds in die ou plaaskombuis op die geelhoutafel staan.