Cheers Vol. 36 May / June 2018 by Cheers Magazine

cheers C O M P L I M E N TA R Y M A G A Z I N E M AY/J U N 2 0 1 8 V O L 3 6

HISTORIC WHEELS

ON DISPLAY IN FRANSCHHOEK

SA’S FAVOURITE RED BLENDS TRIED & TESTED DARK & LOVELY

RICH STOUTS FOR WINTER

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

WHISKY, MARTINI OR G&T... ALL HAVE A DAY

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SINGLE MALT AS IT

SHOULD BE.

contents M AY/JUN 2018 VOL36

04 EDITOR’S LETTER Seasonally affected 06 THE SCOOP Most admired wine brands, Glenfiddich Winter Storm & Villiera 12 COGNAC & BRANDY National pride at stake 15 TASTING France vs SA spirit

22 WINTER BREWS Dark and lovely! 26 RED IS THE COLOUR OF LOVE

The comfort of old favourites

30 SPICE & HEAT Glühwein through the ages 34 HOT BITES Mushroom foraging to blending Blaauwlippen wine 38 BOOK GIVEAWAY Everyday by Lisa Clark

42 44 BLOGSPOT WITH TERESA ULYATE

Chocolate, citrus & meringue – it’s a winner!

48 HOT NEWS Masterful distiller Andy Watts, Wacky Wine Weekend and more 50 THINGAMAJIGS Nick nacks & fun stuff 52 DIARISE THE ITEMS Weird and wonderful days

42 EMILE JOUBERT Elevating snoek and calamari M AY / J U N 2 0 1 8

C O N T E N T S | M AY / J U N 2 0 1 8

“With the rise of mixology, people now understand tequila as a versatile, quality spirit.“

TOPS Buy!

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Rememb er you can

access Cheers magazine 54 ALL REVVED UP Franschhoek’s Motor Museum 58 STITCHED UP Jerseys from Aran & the Hebrides

62 GONE FISHING! Where are Okavango delta’s fish? 64 MOBILE APPS Stepping it up! 66 ENTERTAINMENT Turn the page, tune in or watch it 68 RESPONSIBILITY Catching a different kind of flue... 72 LOOPDOP Boontjiesop se geheim

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or laptop www.ch eersma g.co.za

E D I TO R ’ S L E T T E R |

SEASONAL ADJUSTMENT SHORTER DAYS, DARK EARLY MORNINGS, FROSTY GRASS UNDERFOOT, BREATH EXHALED IN VISIBLE MISTY PUFFS ... ALL SIGNS OF THE COLD DAYS OF WINTER. BUT NEED IT BE SUCH A DEPRESSING PROSPECT? People in the northern hemisphere have it so much worse. Could you imagine living way up beyond the Arctic circle in Alaska or Sweden where in some places they have around-the-clock darkness? Stockholm is not too bad: sunrise is at 08h45 in January and sunset at 02h55. And then you factor in all that heavy snow and icy cold too. Getting anywhere is a real mission requiring serious logistical planning and preparation. No wonder folks in that part of the world get seasonal depression or seasonal affective disorder (SAD)! I get a little bit sad too when leaves start to fall – but nothing like the full blown symptoms of SAD which includes fatigue, ongoing depression, hopelessness and social withdrawal. Apparently it’s linked to the lack of bright sunlight and blue skies which is why one of the treatment options includes light therapy with a little UV box, along with talk therapy and medication, including serotonin boosters. Nah, mine’s just a bit of a funk because I know I’ll be sweeping up leaves for at least a month – and will make my peace with the fact that the long sunny days of summer are behind us. And will be for months until the first green shoots start to appear again. Getting up in the dark to walk the dog while the strolls will often (hopefully!) be done in mist and rain making gumboots mandatory footwear for weeks on end. That’s if nature is kind to the Western Cape and sends along seasonal showers, helping to stave off further drought and the infamous Day zero ... But all that’s required is a recalibration of attitude. Winter is not a time to get all maudlin and down in the dumps because the days are colder and shorter. Just changing my thought process to celebrate the fun things about winter makes a big difference. I love chilly, wet dog walks wrapped up in a chunky jersey because it really makes you feel alive. The routine which follows the afternoon pooch patrol is to light a match to the fire already set in the wood burning stove – and enjoy the evenings looking into the flames. Then there’s the comfort of rich stews and hearty soups, not to mention more glasses of smooth, spicy, red wines – or even glasses of glühwein, warm and full of cloves, orange zest and even ginger and cardamom. And on the spirit side there’s the instant warmth provided by a golden glass of brandy or Cognac. I’m not the only one who thinks so either – which is why these various things form the heart of this issue. Please note our regular responsibility article which this issue highlights the importance of checking your chimney flue for residue build-up. Hopefully the many stories provide a bit of entertainment and warm cheer during the cold days of winter. Cheers

Fiona

FIONA MCDONALD CHEERS EDITOR

cheersmag.co.za

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CheersMag

@CheersMag

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

Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Annalie Boshoff annalie@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Kaitlyn Bunce kaitlyn@integratedmedia.co.za Photography Thinkstock.com Contributors Clifford Roberts, Lucy Corne, Brad Cartwright, Teresa Ulyate, Gerrit Rautenbach, Emile Joubert, David Bowman 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 June 2018. 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.

THE SCOOP

SUPERTEQUILA

Tequila is mounting a charge on other spirits in the Super Premium category. It’s a brave new world of flavour and Olmeca, a popular brand in South Africa, has released a new label to compete for share of throat. Distilled from the juice of the blue agave plant and from a specific geographical area in Mexico, tequila is known as a party starter – but in the past few years it has stepped out of the shot glass, ditched the lemon and salt and is now in a highball, specially for slow sipping and appreciation.

“The trend in tequila is very positive. It’s one of the fastest growing spirits categories worldwide,” says Pierre-Aymeric du Cray, vice-president of the House of Tequila at Pernod Ricard México. “With the rise of mixology, people now understand tequila as a versatile, quality spirit.” Maestro Tequilero at Olmeca Altos distillery in Jalisco, Jesús Hernandez, said the biggest challenge was making a complex, flavourful tequila that is “friendly when you drink it”. “Tequila should do justice to the raw material, the agave plant. For me, it’s important that tequila keeps the emphasis on the agave.” Those lime and agave notes come through neatly in Olmeca Altos, a tequila created by and for mixologists. Its bold citrus character and full palate mean that it’s more than able to hold its own in a cocktail.

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A WINTER STORM IS COMING

World-renowned Scottish distiller Glenfiddich has added a third single malt in its Experimental Series to its lineup; this time a whisky aged in Icewine barrels. Expect the exclusive product to carry a suitably appropriate price tag as it’s a hand-crafted small batch product. Just 150 bottles of Glenfiddich Winter Storm will be available for purchase in South Africa. “The Experimental Series embodies the family philosophy of freedom and possibilities with its range of ground-breaking single malts,” said Richard Brodrick, marketing manager for Glenfiddich at Edward Snell & Co. the local distributors for the brand. “Masterful craft which goes beyond anything ever produced by a whisky maker.” “The Icewine casks Glenfiddich used for Winter Storm held Riesling grapes for nine years before being repurposed for whisky,” Brodrick said. “Due to the dominant character of Icewine, Malt Master Brian Kinsman could only use the rarer whiskies, those aged for no less than 21 years to cope with the intensity of flavour, which means the whisky contained in Winter Storm is the rarest of the Glenfiddich stocks.” Fewer than 8 000 bottles were made, Brodrick revealed, “and to be able to offer a limited release to South Africa is incredibly exciting for the brand as there aren’t any plans in the works for a second batch.” “There is a growing trend in craft spirits and with consumers’ need for authenticity coupled with the fact that Glenfiddich as a brand has a massive consumer following, we believe that this limited edition will be well received by South African whisky aficionados.” Winter Storm combines the oakiness of single malt with the heightened candied luscious sweetness from the Icewine cask finish.

DOWN TO EARTH

There’s no single thing that stands out about Stellenbosch family-owned winery Villiera – simply because there are too many different elements to the story to mention. The Grier family, with brothers, sisters and cousins running the show, have been around for decades, just quietly going about their business. But their business is not just about wine. The Griers realise that their employees are key, as is the physical and social environment they operate in. It’s why they got involved in the Pebbles Project, offering nursery and after-care facilities to Pebbles when it started out nearly two decades ago. The Project is now on a number of farms, from Robertson to Hermanus, providing early childhood intervention which is having tangible results for the wine farm workers’ children who have benefitted from the mobile toy and book libraries as well as computer vans. Villiera is also home to a well-equipped and utilised clinic – and is also why 200-plus hectares was set aside as nature reserve on their farm, complete with giraffe, zebra, eland and a host of other species. Then there is more than 1000 sq metres of solar panels making the winery energy independent and some of the greenest farming practices around. No wonder they were deemed Drinks Business winner in 2017 as Green Company of the Year. Villiera was one of the pioneers of Methode Cap Classique in South Africa, and one of the first ever winners of the Chenin Blanc Challenge, notably with an unwooded example – a feat that has yet to be replicated. Villiera has a wine for everyone – from their Down to Earth range, to the Monro family range, the many bubblies of which Villiera Tradition is perhaps the best know, to their “straight” Villiera range of whites and reds. Price points might vary but the quality doesn’t.

GOLD ... AGAIN!

PRETTY AS A PICTURE

Papillon, the range of sparkling wines produced by Van Loveren family vineyards in Robertson, has undergone a nip and tuck makeover. The brand has been going strong for 30 years and is a firm favourite with consumers, many of whom travel to the winery during the annual Wacky Wine Weekend festivities which take place at the end of May. Marking its 30th birthday, the range of alcoholic and non-alcoholic sparkling wines have been granted a dramatic new look. Papillon’s launch in 1987 coincided with Van Loveren’s 50th anniversary of farming in the valley alongside the banks of the Breede River and the name was inspired by butterflies of the lush, public garden at Van Loveren; Papillon is the French name for the majestic little insect. In addition to new packaging, the full range also has a newcomer: the Papillon ChardonnayPinot Noir Brut Rosé is available in a dry Brut and and off-dry Demi-Sec as well as the two alcoholfree variations. The secret to Papillon’s success has been in its broad appeal – catering to all tastes from dry to sweet. It’s also not limited to enjoyment at special events but is comfortably popped any day of the week as a fun beverage.

Scottish Leader 12 year old winning gold at the World Whiskies Awards in the UK didn’t come as a surprise to those in the know. “It’s not the first time this impressive spirit has been recognised, having earned gold at both the 2016 and 2017 editions of the International Spirits Challenge (ISC) and a gold outstanding medal at the 2015 International Wine & Spirit Competition,” said Dr Kirstie McCallum, head of the highly skilled Scottish Leader blending team. “It truly features outstanding quality, flavour and skill. Our team is celebrating this acknowledgment. It really means a lot to this dynamic brand that stands for the richer possibilities, brought on by taking a new perspective.” The judges praised the whisky for its signature smooth, rich and sweet profile

that has earned the brand a significant international following over the years. Scottish Leader 12 year old is crafted using a bespoke blend of the finest unpeated Highland and Speyside malts, combined with Scottish grains for a smooth, approachable style. The majority of the Highland and Speyside malts selected are matured in American oak casks which contribute toward the rich oak and vanilla characteristics, and the fruity, floral elegance. “This new perspective ethos is also the driving force shaping our marketing campaign in South Africa, a key market for the brand where Scottish Leader 12 year old was launched a little over a year ago,” said Meryll Stocks Roos, marketing spokesperson for Scottish Leader in South Africa.

M AY / J U N 2 0 1 8

DOUBLING DOWN

Two worlds don’t so much collide as meld and merge in the form of famous Speyside single malt Macallan’s latest release, the Macallan Double Cask 12 year old which has just been introduced to South Africa. The distillery believes in the saying that when two worlds come together, they create something magical or extraordinary – which is why this release tells a special tale. To create Double Cask, Macallan brought new (white) oak from America across thousands of miles to Spain, where the casks were crafted and sherry-seasoned before travelling to the distillery on the banks of the river Spey in Scotland’s Highlands. After a minimum maturation of 12 years, the whiskies were then harmoniously united with those aged for a minimum of 12 years in the very best sherry seasoned European oak casks. This union reveals an unmatched investment in time and extraordinary commitment to mastery for which The Macallan has been known since 1824. Exclusively aged in the sherry seasoned casks – American and European – The Macallan Double Cask 12 Years Old delivers a distinct American oak style, reflecting a perfect harmony of flavours and natural colour. The delicate flavour of American oak – vanilla, citrus and light oak – rises in prominence as the traditional Macallan character of rich fruit, sherry and wood spice affords a familiar backdrop. It’s a flavour combination which is guaranteed until the very last drop.

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DO THE TWIST

INTERNATIONAL RESPECT

Respect is earned, so the saying goes. And to win the respect and admiration of an international audience is quite something – to be recognised beyond your own, local bubble. Three South African producers made it into the top 50 in Drinks International’s “World’s Most Admired Wine Brands” list: Nederburg, Tokara and La Motte. Paarl-based winery Nederburg was the highest-ranked of the three, slotting in at number 41 – but as proud as punch at even making the list for the third consecutive year. According to the organisers, to make it into the international line-up of the top 50 wine brands, demands consistent or improving quality, a reflection of region or country of origin, a responsiveness to the needs and tastes of target audiences, excellent marketing and packaging and a strong appeal to a wide demographic. “This is a true testament to Tokara’s forward-thinking vision, solidifying the strength and appreciation of our brand and speaking to our continued commitment to excellence in wine,” said Karl Lambour, general manager, saying it was the result of hard work and dedication of all Tokara employees.. “In today’s world, experience is at the essence of what we do. Sharing our passion for quality food and fine wine in an inventive way keeps our guests intrigued,” said La Motte CEO, Hein Koegelenberg. His words were echoed by Robyn Bradshaw, Nederburg’s global marketing spokesperson. “Such high-level affirmation for Nederburg is a huge boost as we build the brand’s global presence and profile to retain its relevance, appeal and popularity amongst a wide spectrum of wine consumers.” The judging panel comprised a broad spectrum of global wine professionals, including commercial buyers, importers, wine professionals, masters of wine, journalists and wine educators.

Bouchard Finlayson, one of the pioneers of the Hemel en Aarde valley as a wine producing area, has released its 2017 vintage Blanc de Mer under Stelvin screw cap closure for the first time. The reason given for the change was in response to the demand for convenience by consumers and restaurants around the world. And when your clients include the famous Moulin Rouge in Paris, coincidentally the first South African wine to make its list, it would be prudent to listen ... Since the first vintage was produced in 1991 the blend has evolved to the point where the Riesling component is now dominant at 60%, followed by 20% Viognier, 13% Chardonnay, 5% Sauvignon blanc and 2% Semillon in the 2017 vintage. The result is an unusual white blend from the Cape, where Riesling is virtually unknown as a blending partner, to establish a singular personality to the wine. The name Blanc de Mer translates to ‘white of the sea’, to present a fresh and vibrant wine with a convincing strength and quality finish.

A D V E R TO R I A L

AMSTEL HAS INTRODUCED THE LATEST ADDITION TO ITS RANGE OF BEER WITH THE INTRODUCTION OF A BEER MADE WITH REAL LEMON JUICE – BETTER KNOWN INTERNATIONALLY AS A RADLER.

THIS IS AMSTEL RADLER BEER CRAFTED WITH REAL LEMON

adler has its origins in 1922, when a Bavarian named Franz Xaver Kugler built a bar at the end of a popular bike trail in Germany. After some 13 000 cyclists rode into town demanding beer, Kugler realized he didn’t have nearly enough to satisfy the thirsty German cyclists. Panicking, Kugler improvised by mixing his inventory of beer with thousands of bottles of clear lemon soda from his cellar. The beer-lemon concoction was an instant hit, and Radler was born. Amstel, the Slow Brewed, Extra Matured beer is mixed with real lemon juice in order to create the new tasty and refreshing variant: Amstel Radler with 3% alcohol by volume. The surprisingly refreshing drink combines a 60% ratio of Amstel Lager with a 40% ratio of real lemon. This new offering is crafted to be easy-drinking and bring refreshment to any relaxed social occasion. Amstel Radler brings you a new taste experience! Amstel Radler will be available in the 330ml bottle, as well as the 440ml can.

Amstel promotes responsible drinking. Not for sale to persons under 18.

M AY / J U N 2 0 1 8

WINE OF ORIGIN: OUTENIQUA

Boets Nel is the winemaker behind De Krans wines of Calitzdorp – but he’s also a Cape Wine Master and loves all wine. So when he had the opportunity to acquire some grapes from the Waboomskraal valley in the foothills of the Outeniqua mountains, he snapped them up. Garden Route Wines is the result. Nel believes grapes grown in this special little spot between Oudsthoorn and George offer something unique because of the Outeniqua mountain influence of high altitude, good rainfall and cool climate. The Outeniqua terroir allows the grapes to ripen very slowly, resulting in berries of excellent quality and packed with intense flavours – and once ripe, they’re trucked to Calitzdorp, an hour away by road. The label currently produces and sells the national favourite, Sauvignon Blanc as well as the current “wine of the moment”, being Pinot Noir. With the Outeniqua pass being the gateway to the well-known and popular Garden Route (a stretch of about 300km along the South Coast up to Storms River Mouth), the Garden Route name seemed only fitting. The eye-catching label depicts the Loerie bird, which is indigenous to the area and the perfect tribute to this optimum wine growing region.

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MAKING ANGELS CRY

FLAVOUR IN SPADES

One of the handful of wineries within shouting distance of Cape Town’s CBD, De Grendel has added an unusual new product to its offering: a crisp, appley cider. Three Spades cider is made from freshlypressed apples from Elgin, the country’s foremost apple growing region, and not from concentrate like many other locally available ciders. “Apples have been part of our country’s agricultural heritage for as long as growing grapes and wine-making,” said Sir De Villiers Graaff, owner of De Grendel wine farm. “It holds special significance for the Graaff family to honour both traditions.” With four generations rooted in apples, it is a natural progression for the wine farm to produce a premium cider with the same dedication. The inspiration for the name and logo of the Three Spades cider comes from the family crest, a spade for each son of Sir De Villiers Graaff, fourth Baronet of Cape Town. Cider-making is experiencing a new golden era, reckons Graaff. “The growing interest in small batch, carefully crafted cider reflects an appreciation for age-old traditions and artisan methods. This is spurred on by consumers seeking out products with provenance and integrity.” The creation of Three Spades Cider gave De Grendel cellar master Charles Hopkins the chance to combine his expert knowledge of wine-making’s scientific side with the art of cider-making. “I enjoyed my first foray into cider immensely. Initially I wasn’t aware of how similar the process would be to winemaking.” According to Hopkins the key to a top class cider is the composition of the apple juices. “Our main focus was to capture the purity of the apple, expressing it through a blend of different varieties picked at peak ripeness before being pressed to highlight the unique characteristics of each. The five varieties, each playing its part, are: 30% Golden Delicious, 30% Granny Smith, 20% Pink Lady, 10% Braeburn and 10% Fuji.

Franschhoek wine estate Grande Provence has added a new wine to its Angels Tears range: Le Chocolat Pinotage. The juicy, bright and approachable easy drinking red wine offers abundant chocolate and generous splashes of ripe plums and red berry fruits – but there’s no chocolate in it, winemaker Hagen Viljoen is quick to point out. The delicious cocoa flavour comes from the use of toasted French oak which is used in a skilful and natural way – much to the delight of wine and chocolate lovers everywhere. “The universally appealing aspect of flavour is the reason for the success in this profile of pinotage, making wine more accessible and pleasing to a broader consumer base,” said sales and marketing manager, Ivan Oertle.

SPIRITS |

GOLD

STANDARD

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COGNAC VS BRANDY

SPIRITS

SOUTH AFRICAN BRANDY IS AMONG THE BEST IN THE WORLD. YEAR AFTER YEAR IT WINS TROPHIES AND MEDALS GALORE IN INTERNATIONAL COMPETITIONS. AND YET WHEN LOCAL CONSUMERS WANT TO MAKE A STATEMENT ABOUT THEIR STATUS OR A DISPLAY OF OBVIOUS WEALTH, IT IS INVARIABLY WITH A BOTTLE OF COGNAC. FIONA MCDONALD LOOKS AT COGNAC AND BRANDY.

P The distinctive bulbous shape of a brandy snifter is designed to be cradled in the palm of the hand while one enjoys the golden nectar.

DECODING COGNAC VS – Very Special: the youngest brandy in the blend has matured for at least two years in cask VSOP – Very Superior Old Pale: the youngest brandy in the blend has matured for at least four years in cask XO – Extra Old: the youngest brandy has been stored for at least six years – but from April 2018 the minimum increased to 10 years. Bureau National Interprofessionnel du Cognac (BNIC)

erception is everything. The Chinese place great status on the concept of ‘face’ – the appearance of dignity or prestige that one presents to the outside world. It’s a very nuanced concept and is difficult to fully understand but anyone doing business in China or with Chinese companies knows about ‘face’. According to the World Economic Forum, in 2017 the world’s two largest economies were the United States and China. But we live in difficult times and whenever there is upheaval, economies suffer. When that happens, people revert to gold – even though most countries ditched the gold standard decades ago. The gold standard used to be a monetary system in which a country’s currency was linked to the value of the shiny metal. In historic times of strife, the metal has been traded for freedom, documents, food and shelter. Gold never loses its lustre ... South Africa is rich in gold. It runs in seams of ore in the rock deep beneath Johannesburg, known colloquially as eGoli – the city of gold. But does South Africa truly appreciate the liquid gold which lies in barrels in warehouses all over the Western Cape? Walk into any restaurant or club in Gauteng and you’ll see obvious displays of wealth – from the luxurious low-slung wheels parked outside, to the ostentatious timepieces poking out of handmade shirtsleeves ... and on the table will be bottles of Cognac. But why Cognac when South African brandy is streets ahead in terms of quality? It comes down to prestige and perception and more than a little bit of a hangover of South Africa’s apartheid past which

was so closely linked with brandyswilling white oppression. Cognac is French brandy and is named for the town in central France’s Charente region where it is produced. And because it’s a controlled geographic region it is also why South Africa (or Spain or any other brandy producing country for that matter) cannot call the spirit that is made by precisely the same method, Cognac. The grape most commonly used in Cognac is Ugni blanc although Colombard and Folle blanche are also used. The white wine which is the ‘raw material’ from which this spirit is distilled is usually acidic and thin – but what would be a negative as a straight wine is ideal for the double distillation that it undergoes to become the golden nectar. According to French rules, the grapes are specified and must undergo a double distillation in copper pot stills and then time in French oak, again exclusively Limousin or Troncais barrels. The minimum that it can spend in barrel is two years. (See sidebar for explanation of the age designations for Cognac.) Producers then blend the spirit from different areas and also different ages to make up their house style – a very important task which is entrusted to the maître de chai, or master taster and blender, much like the Scottish whisky producers have. Consistency of style is what consumers want and the master’s taste buds and knowledge of the raw materials stored in their warehouses is what creates that reliability and uniformity. South African brandy’s history goes back hundreds of years – to Jan van Riebeeck’s time as M AY / J U N 2 0 1 8

SPIRITS |

COGNAC VS BRANDY

Mature brandy spirit – and Cognac – develops its signature golden hue from time spent ageing in oak barrels.

VISIT VAN RYN’S Address: Van Ryn Road, Vlottenburg, Stellenbosch Hours: Monday to Friday: 09h00 – 16h30 Saturday: 09h00 – 16h00 Sunday: 11h00 – 15h30 VISIT KWV HOUSE OF FIRE Address: Cecilia St, Southern Paarl, Paarl Hours: Monday to Friday 11h30 – 14h30 Saturday & Sunday: Closed VISIT OUDE MOLEN Address: Worcester St, Swannie River, Grabouw Hours: Mon to Thurs: 09h00 – 16h00 Fri: 09h00 – 15h00. Saturday & Sunday: Closed VISIT KLIPDRIFT Address: 4 Voortrekker Avenue, Robertson Hours: Mon to Fri: 09h00 – 17h00. Sat & public holidays: 09h30 – 16h00 Sunday: 10h00 – 15h00 Tours: 10h00, noon & 14h30

governor of the Cape when it was a ‘company town’ belonging to the Dutch East India Company. Legend has it that on each voyage around the feared Cape of Storms, the first sailor to spot land was rewarded with a tot of brandy. And with sailors being a somewhat superstitious lot, fearing the wrath of sea serpents and dragons lurking in Davy Jones’ locker, whatever any ship did to arrive at its destination safely was copied – so vessels adopted the brandy reward system. In the early days of the settlement brandy was imported from the Netherlands – and initially reserved for the enjoyment of the Dutch East India Company’s officials. But Cornelis Mostert, a Free Burgher, procured the rights to buy brandy from non-Company vessels and soon had a thriving little business supplying a thirsty market! Historic records reflect that the first distillation of local – South African – brandy took place aboard the Dutch ship ‘De Pijl’ while anchored in Table Bay as far back as 1672. As Dr Winnie Bowman wrote in her piece for Cheers in 2015: “An assistant cook, equipped with a ‘proper’ potstill started with two leaguers (about 1 164 litres) of Cape wine. He double distilled the wine into three ankers (about 130 litres) of brandy. An anker was a

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common size cask on sailing ships and contained roughly 40 litres. It mattered little to the locals that this brandy was only raw spirit – not having been matured in barrel. The brandy was in great demand by the locals and sold out very rapidly.” In the 1800s the British occupied the Cape – and due to their various restrictions and laws, many disaffected Afrikaners hitched up their ox wagons and trekked northwards, away from the yoke of oppression. And on every wagon was a small wooden vat of ‘brandewyn’ as it was recognised as useful medicine, particularly when combined with local herbs. “The discovery of diamonds at Kimberly and gold in the then Transvaal really brought about the first production of local brandy on a commercial scale,” Bowman wrote. “With the KWV taking control of all brandy production in 1924, prices were fixed and brandy production was then centralized. With the use of the most modern methods of distillation, South African brandy quality was taken to new heights. Good or bad, many brandy distillers today credit the KWV for setting precise brandy production guidelines based on those of Cognac, France.” Unlike France, South Africa doesn’t have a specific area

where brandy is produced. It’s made wherever grapes are grown. And while Ugni blanc grapes are planted in South Africa, Colombard and Chenin Blanc are more commonly used. Brandy’s fortunes have waxed and waned through the decades and while the past few years have been tough, the quality has never wavered as the gold medals and trophies attest. The good news is that sales have picked up in the last 12 months and it looks as though brandy is once again on an upward trend. Brandy accounted for 40 million litres of spirit consumed every year at the turn of the century – but dropped to just over 30 million litres by 2015 – affected by the growth in whisky’s popularity. In the past two years it has rebounded and sales figures for 2017 put the volume at 32 million litres – and climbing. International experts appreciate South Africa’s liquid gold, praising it for the quality of its fruit, its richness and velvety smooth texture. Think about the national pride, prestige and ‘face’ you could claim the next time you are in the market for a bottle of golden spirit.

ROLL OF HONOUR INTERNATIONAL SPIRITS CHALLENGE BRANDY TROPHY: 2017 Oude Meester 18 YO 2016 KWV 15 YO 2015 KWV 20 YO 2014 Van Ryn’s 15 YO INTERNATIONAL WINE & SPIRIT COMPETITION (IWSC) WORLDWIDE BRANDY TROPHY: 2017 KWV 15 YO 2016 Van Ryn’s 12 YO 2015 Van Ryn’s 12 YO 2014 KWV 12 YO 2012 Van Ryn’s 12 YO 2011 Van Ryn’s 20 YO

COGNAC VS BRANDY

COGNAC VS BRANDY IN A HEAD-TO-HEAD CONTEST, THE SOUTH AFRICAN SPIRIT SHOWS WHY IT TROUNCES ITS FRENCH OPPOSITION TIME AND AGAIN.

TA S T I N G N OT E S

Bisquit VS

Hennessy VS

Top Seller

Shy caramel, nutty oak nose with obvious spirit and alcohol on both the nose and palate. Some almond and marzipan flavours too. A touch fiery on the tongue.

Deep tawny colour with mild peach/ apricot aroma and a caramel richness in the mouth. Waxy with oodles of raisin and sultana flavours.

he status afforded to French Cognac versus South African brandy seems unrelated to the quality of the product – especially when tasted side-by-side as it was in this CHEERS magazine exercise at Van Ryn’s distillery. “There’s no comparison,” said Dr Winnie Bowman, a Cape Wine Master and brandy expert who frequently judges brandy at international competitions. And on the basis of this tasting of six popular commercially available Cognacs and six local equivalents, the locally distilled spirit wins hands down! “It’s got far more flavour and is definitely smoother than Cognac,” said CHEERS publisher Shayne Dowling, a member of the tasting panel along with local expert Hector McBeth, Clifford Roberts,

AC N G O C DY N A R VS B

M AY / J U N 2 0 1 8

TA S T I N G N OT E S |

COGNAC VS BRANDY

Remy Martin VSOP

Courvoisier VSOP

Subtle pear and apricot whiffs which follow through onto the tongue, along with a rich oaky, treacle note. Dowling and Hesom enjoyed the shy bitter chocolate flavours.

Marmalade, citrus peel and nutty macadamia on the bouquet as well as the palate. White pepper spice and intensity McBeth noted while Roberts praised its length of flavour and smooth balance.

Martell VS

Light apricot and gentle perfume on the nose with butterscotch, praline and a hint of coconut cookie and pineapple in the mouth. Woody polished oak also apparent.

Panel

Choice!

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AC N G O C DY N A R VS B

Courvoisier VS

Autumn leaves, citrus peel and delicate floral aromas with vanilla oat biscuits and buttery orchard fruit flavours. Bowman noted obvious oak.

COGNAC VS BRANDY

TA S T I N G N OT E S

Oude Molen VS

“Brandy has a velvety lushness, a smoothness which is seductive. It’s not full of big heavy tannin and alcohol.”

Complex aromas of maple syrup, rich orchard fruits and a delicate floral nuance. The palate is rich and velvety smooth with banana bread, more orchard fruits, raisin and baked biscuits. Beautifully integrated spirit and oak – nothing dominates.

KWV XO 20 Year Old

Aromas of unrefined sugar, treacle and orange rind. Flavours of tangerine, macadamia and cashes in the mouth. McBeth waxed lyrical, calling this “poetic – it ebbs and flows, velvety sweet fruit and spice, then baked pastry notes!” Fresh and vibrant.

Fiona McDonald and TOPS at SPAR’s Nicole Hesom. McBeth, who spent six months living and working in Cognac, said the French spirit had a totally different weight to brandy. “Brandy has a velvety lushness, a smoothness which is seductive. It’s not full of big heavy tannin and alcohol.” He attributed that to the brandy being more integrated with the oak since it spends more time maturing than its French counterpart. Cognac will always have its fans but there is a strong argument to be made for South Africans to be proud of local brandy, not just out of a sense of patriotism but because it is genuinely good and sincerely world class! This tasting was held in the atmospheric surrounds of Van Ryn’s Distillery in Stellenbosch. Visit www.vanryns.co.za for details of their popular brandy tastings and distillery tours, held daily, Monday to Sunday.

AC N G O C DY N A R VS B

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TA S T I N G N OT E S |

COGNAC VS BRANDY

Oude Molen VSOP

Klipdrift Gold

Marzipan, caramel and praline bouquet with silky smooth texture on the palate. Caramel, raisin, apricot and roasted nutty flavours. McBeth loved the Demerara sugar and crème brulee notes, saying he knew this brandy works well with a cigar!

Top Seller

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KWV 15 Year Old

Marmalade and custard aromas with a gentle peppery bite and fire on the tongue complemented by rich praline, caramel and rich fruitcake flavour. Smooth and fruit sweet, noted Bowman.

Soft dried peaches with a light, creamy jasmine perfume hint on the nose and fruit cake packed palate. Wonderfully smooth and harmonious Dowling noted while Bowman found dried herbs and dark chocolate.

Panel

Choice!

AC N G O C DY N A R VS B

Van Ryn 12 Year Old

Sultana and raisin on the nose with maple syrup, roasted nuts and citrus peel flavours. Velvety opulence and rich, supple smoothness in the mouth. “This is what Cognac USED to be like...” McBeth said.

BEER |

& STORM K R Y DA NIGHT

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DARK BEER

BEER

ROASTED MALT OR BARLEY IS THE SECRET TO A DARK BEER. RICH, HEARTY AND EVEN CREAMY FLAVOUR IS THE GOAL OF THE BREWER. ACCREDITED BEER JUDGE AND CONNOISSEUR LUCY CORNE DELVES INTO THE DARKER ARTS.

T LEFT: Deliciously deep gold in colour. Is it any wonder that this segment of the beer market has its fervent followers? RIGHT: The raw material for a good stout – suitably roasted and brown.

here is an erroneous belief that South Africans don’t like dark beer. “We don’t have the climate for stouts,” I hear people say, as they reach for a robust cabernet or a full-bodied Shiraz. “You don’t want to drink a heavy dark beer when it’s 35 degrees outside.” This last part might be true, but then it’s not always 35 degrees outside and when those bonechilling Jo’burg winter evenings arrive, or the Cape Town downpours (hopefully) begin, the last thing you want to be sipping is a frosty glass filled with spritzy, icy lager. Just as many sauvignon sippers reach for something a little heavier when winter rolls in, so too can those who normally lean towards the lighter beers.

MYTH-BUSTING DARK BEERS Before we go any further, let’s get a few things straight. Just because a beer is dark, that doesn’t automatically mean that it is high in alcohol. Guinness, the most famous stout of them all, is less than 4.5% ABV – lower in alcohol than that lager you’ve been sipping all summer. Dark beers are also blamed for being less kind to the waistline, but that likewise isn’t always true. The best indicator when it comes to calories is alcohol content, so your 4.5% stout is actually easier on the waistline than that 5.5% lager. Of course, there are stronger and sweeter versions, but if you’ve been skipping dark beers to save on alcohol units or calories, then you have some catching up to do.

YOUR BEER IS TOO COLD! Just like wine, different styles of beer should be served at different temperatures in order to get the best from them. We tend to drink our ales way too cold, thus missing much of the flavour and aroma. Stouts and porters should be served at 7—10 degrees, so be sure to pull them out of the fridge about 20 minutes before you plan to drink them. Dark lagers can also stand to warm up a little – 7 degrees is perfect.

A PINT OF PORTER Once upon a time, all beers were dark beers. Then technological advances made it possible for brewers to opt for paler malts and gradually beer became available in the cornucopia of beer colours we’re used to today.

It was porter that would become the first beer brewed on an industrial scale. Purportedly named for the blue collar workers who sipped on it in London pubs, porter quickly became Britain’s favourite beer and was shipped to colonies such as India long before pale ale had even been thought up. But porter failed to slake thirsts in India for much the same reason we might fancy a pint of it on a wintry day in Wakkerstroom – it is better suited to less steamy climes. Brewed with roasted barley malt alongside pale malt, water, hops and yeast, the porter typically has hints of chocolate, toast and toffee. It’s great with chocolatey desserts, sticky toffee pudding and roast meats, where the meat’s caramelised notes work in perfect harmony with porter’s roastiness. Porters come in a range of guises – standard English porters are fairly low in alcohol (4.0-5.5% ABV) and are not too rich in body. American versions tend to ramp up the alcohol and the hops, while the Baltic porter is a hearty brew, over 7% ABV, velvety and best sipped on August evenings in Sutherland or Semonkong.

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BEER |

DARK BEER

BELOW: Variety is the spice of life – and there are a range of flavours, aromas and colours when it comes to beer.

THE STOUT FAMILY Stout began its life as porter and the two are closely linked, like a pair of modern day languages both descended from the same Latin roots. The moniker ‘stout’ was once a prefix to porters that were slightly stronger, but in time the porter part was dropped and we were left simply with stouts. These days, stout is the style that most people think of when the conversation turns to dark beer, thanks in no small part to the masterful marketing of Guinness over the years. Stouts tend to be a little roastier and a touch more acrid than porters, with stronger notes of coffee and slightly singed toast. Like their cousin, the porter, stouts come in a variety of styles – some stouter than others. Dry Irish stouts are fairly light (usually under 4.5% ABV) but they have plenty of big brothers – oatmeal stout, with its coffee-andcream flavours; milk stout, sweetened with lactose and the biggest of them all, imperial stout. Upwards of 8% ABV, and often over 10%, the imperial stout can pour as thick as treacle and makes a fine after-dinner beer. It is marvellous with a rich, gooey dessert like an oozing chocolate fondant straight from the oven.

DARK BEERS FOR WARM CLIMES Of course, not everywhere in South Africa gets a notable winter chill. While an imperial stout would make a perfect nightcap on a winter camping trip in the Cederberg, what if you’re looking for something to sip in Musina or northern KZN? The wonderful thing about beer is the vast variety, the sheer diversity when it comes to flavour, aroma, colour and body. If even a light and approachable dry stout seems too much for the weather, reach instead for a dark lager. Fairly light in body and generous in carbonation, they come with complex, well developed flavours of toast, biscuit, chocolate and toffee. So even if your winter routine largely sees you surfing, sunbathing and wearing slops, you can still partake in a little seasonal drinking.

DARK BEERS TO WATCH OUT FOR STOUT Atlantic Storm Tempest Coffee Stout Castle Milk Stout Franschhoek Beer Co. The Stout Guinness Draught PORTER Citizen Beer Pacifist Winter Porter Mad Giant Clock Punch Porter Red Sky Vampire Porter Fuller’s London Porter (imported) DARK LAGER Brauhaus am Damm Dunkel Clockwork Brewhouse Schwarzbier Poison City The Other Bird

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WINE |

“SOMETIMES YOU WANT TO GO WHERE EVERYBODY KNOWS YOUR NAME – AND THEY’RE ALWAYS GLAD YOU CAME ...” WENT THE LYRICS OF THE HIT TELEVISION SERIES, CHEERS. WINE CAN BE A BIT LIKE THAT TOO, FIONA MCDONALD WRITES; SOMETIMES YOU WANT A WINE THAT COMFORTS YOU WITH ITS FAMILIARITY.

FAMILIARITY BREEDS CONTENT T

here’s a lot to be said for a known quantity: a wine that is dependable and reliable – every single time. It’s going to be as familiar as a warm, enveloping hug from a friend, its taste will comfort you and bring the memories flooding back. Of good times with good mates. All too often we lose sight of these old dependables when something new, funkier and flashier comes along. It’s only human to want the shiny new thing but we should not lose sight of some of our old treasures. The architect of the theory of relativity Albert Einstein wrote that time is an illusion. When it comes to some of South Africa’s Golden Oldies, it’s so true. Wines such as Nederburg Baronne, Chateau Libertas, Alto Rouge and KWV Roodeberg might have been around for 60 or even 80 years but they are still going strong as individual brands.

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RIGHT: Some of South Africa’s greatest wine treasures are richly fruity, warm and velvety smooth red blends that have been around for decades. RIGHT: Wines such as Nederburg Baronne, Chateau Libertas, Alto Rouge and KWV Roodeberg might have been around for 60 or even 80 years.

GOLDEN OLDIES

WINE

WINE |

GOLDEN OLDIES

Take Chateau Libertas for example. We think of it as a steak wine, something to have with mates around a braai fire with the rugby, football or cricket on the TV in the background. But this is a wine that debuted in 1932 and was served to the British Royal family at a state banquet during their 1947 visit! General Montgomery, famous for his military exploits at El Alamein in the North African desert in World War II, was served Chateau Lib in 1954 – while British Prime Minister Harold Macmillan also had the pleasure when in Cape Town for his famous “Winds of Change” speech at Parliament in 1960. Its origins go further back – to a man called Dr William Charles (Bill) Winshaw who accompanied a consignment of mules and horses to South Africa during the Anglo-Boer War at the turn of the 20th century. He stayed and ultimately founded Stellenbosch Farmers’ Winery – because he believed in wine being good for health. In an advert in The Wine Book of South Africa from 1936, Winshaw promoted the health benefits of Chateau Libertas since it was a wine “not to intoxicate but give just the right stimulation to the digestion”. Chateau Libertas has always been Cabernet Sauvignon based but over the years the other blending components have varied – from Cinsaut for many decades, to Shiraz, Ruby Cabernet, Petit Verdot and Merlot more recently. In fact, older bottles of this wine are making an entirely new generation of winemakers sit up and take notice. Historic bottles, long forgotten in dusty cellars, are now actively sought out and tasted – because international wine writers and critics, having tasted bottles from the 40s, 50s and 60s have raved about them! If imitation is the sincerest form of flattery, then Chateau Libertas should be immensely proud! As a 28 w w w .t o p s a t s p a r. c o . z a

GOLDEN OLDIES

Historic bottles, long forgotten in dusty cellars, are now actively sought out and tasted – because international wine writers and critics, having tasted bottles from the 40s, 50s and 60s have raved about them!

“Great wine requires a madman to grow the vine, a wise man to watch over it, a lucid poet to make it and a lover to drink it.” – Salvador Dali

brand it is 86 years old – still going strong and actually inspiring the new generation of winemakers to try and emulate it in the form of “new” Cabernet Sauvignon/ Cinsaut blends. Not quite as old is KWV Roodeberg – but its longevity is linked primarily to its myth. Because of the co-operative system, Roodeberg was only commercially available abroad – although there was a thriving secondary market if you knew a wine farmer who had a KWV quota! Roodeberg was developed by Dr Charles Niehaus with the first bottling in 1949. Initially he settled on two blends: Roodeberg No 1 and Roodeberg No 2. The first was Cabernet Sauvignon based and the latter is speculated to have been a blend of Cabernet Sauvignon and Shiraz – although the precise components have been lost in the mists of time. Due to the marvels of modern technology – and the fact sheet replicated on Roodeberg’s web page, we now know that the 2014 Roodeberg is mainly Cabernet (43%) with Shiraz and Malbec (32% and 22% respectively) playing a supportive role while there’s a literal splash of 3% Cabernet Franc to add a spice of seasoning. This iconic South African red was only made available locally in 2004, 10 years after the birth of democracy. Although the look has changed over the years, one thing has remained constant and that is the depiction of La Concorde, the head office of the KWV in Paarl, on the front label. (La Concorde was one of the original five farms granted to the Huguenots by Governor Simon van der Stel in 1688.) The wine came before the headquarters building since La

Concorde was only constructed in 1958, but it is still home to Roodeberg. There’s a great quote on Alto’s website: “People talk about white wines for a couple of years but discuss red wines for decades to come.” And with a wine brand that’s been around for 50 years – but is still only on its fourth winemaker, that’s quite a statement to make. The name alto refers to its location, high on the slopes of the Helderberg outside Stellenbosch. Those slopes are renowned for producing magical Cabernet Sauvignon which, like the other two wines, is the mainstay of the Alto Rouge blend that South Africans know and love. It’s one of those wines which is either a ladder or a doorway leading to new discoveries. Winemaker Duncan Savage remembers being a commerce student and Alto Rouge being a quality step up from what he was used to in his early days of wine drinking. “I’d buy Alto Rouge knowing that it offered more complexity and interest – and it was an important part of my wine drinking journey.” It’s a journey that has seen him switch from commerce to winemaking and making an international name for himself at Cape Point Vineyards before breaking away to paddle his own canoe at Savage Wines. Only four winemakers have ever held the reins at Alto. It started with Piet du Toit when he bought the farm in 1959 – and continued when he handed over to his son, Springbok rugby player Hempies du Toit in 1983. By the time he broke away in 2000 to farm on his own at Annandale, Alto was part of the Distell stable and Schalk van

WINE

der Westhuizen was put in charge. Although a corporate winery, his son Bertho van der Westhuizen was appointed to succeed Schalk in 2015. Having been around for 50 years Alto Rouge remains predominantly Cabernet Sauvignon and Cabernet Franc but Shiraz, Merlot and even a dab of Petit Verdot are now blended in. The 2018 Platter Guide rates Nederburg Baronne a solid 3 Stars and states: “What’s not to like about this ever-reliable everyday glugger?” going on to specify that it is “mainly Cab and Shiraz”. Back in 1995, the Nederburg Baronne was retailing for less than R10 a bottle, was also rated a solid 3 Stars by Platter and was described thus: “Dry red blend (Cabernet-Shiraz), usually lighter-bodied, less complexity than Paarl Cab and Edelrood, easier drinking. Fits no varietal pigeonhole but both 1990 with sweet-fruity attack on nose, and 1991 (3½ Stars) with strong sweet-berry flavours too are quite firm, serious wines. Between 30-35% Shiraz. Formerly – pre-1989 about 60% Cabernet, 25% Shiraz, 15% Merlot, typically showed almond-nutty notes. Half wine is big vat-aged about a year.” 50 000 cases. That same 1995 Platter Guide made an interesting observation about Nederburg: “Because Nederburg is such a large and well-established label – a South African wine list without at least one of their brands is as rare as steak tartare – it’s sometime underrated. There could be an attitude problem; the old familiaritybreeds-contempt syndrome.” There’s a certain amount of truth in that statement and it applies to all four wines reviewed here. But do yourself a favour and revisit these old favourites. To my mind, there’s no contempt but rather appreciation and respect for the familiarity. Golden oldies which breed contentment. M AY / J U N 2 0 1 8

WINE |

WINTER WARMER

MAKE YOUR OWN GLÜHWEIN For every 500ml of red wine, allow one large cup of water, sugar and spice to personal taste. So for a 750ml bottle of red wine, a cup-anda-half of water and sugar would be needed. Spices most commonly used include star anise, cinnamon quills, cloves and nutmeg along with strips of orange or lemon zest. Cardamom and ginger can also be used, depending on personal preference. The delightfully quaint Mrs Beeton’s Book of Household Management recommends boiling the spice in the water in order to infuse it with the spicy flavour before adding the sugar and wine. Bring the mixture to the boil and then turn off the heat. The glühwein should be served piping hot – but not boiling! Alternate suggestions are to use the already sweet fortified wine formerly known locally as Port – or even cider, the latter which works really well with the various spices harmonising well with the tangy apple flavour.

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WINTER WARMER

WINE

MULL

IT OVER HWEIN Ü L G

HEATING AND SWEETENING WINE, ALONG WITH ADDING SPICES IS AN ANCIENT TRADITION, FIONA MCDONALD FINDS. AND THERE’S A REASON THAT IT’S POPULAR IN COLD COUNTRIES.

t was not Siberia, Svalbard in Norway or anywhere quite so exotic. Rather, it was an exposed plateau in the Karoo, an astronomical observatory perfect for looking at the stars. And it was cold: in a teeth-chattering, deathly bone-chilling way that makes you feel as if you’ll never be warm again. That was until I wrapped my woollen mittened hands around a steaming spicy mug of glühwein. So much of what we love is linked to smell and memory. I happily inhaled aromas of warm cinnamon, star anise, cardamom and orange peel – all underpinned by a comfortingly familiar winey undertone. A cheery glow started from deep within ... A few hundred millilitres of warm, spicy glühwein consumed with relish did what my multiple layers of clothes, mohair socks and insulated ski pants over thermal long johns could not: it warmed me – from the inside out! That mid-winter visit to the observatory in Sutherland in the barren Karoo made me appreciate just why it features on all the weather reports: it truly IS the coldest place in the country! But it gave me a new appreciation for something I’d

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WINE |

WINTER WARMER

The Greco-Roman empire then took these exotic flavourings into Europe and by the Middle Ages the Ottoman Turks and Venetian merchants traded profitably in them. 32 w w w .t o p s a t s p a r. c o . z a

always dismissed as a bit of fad or waste of red wine. Glühwein or mulled wine has been around for centuries and is reliably thought to have had its origin in Roman times. With the Roman legions conquering Helvetia, Gaul and even the island the Anglo-Saxons called home, their practice of heating wine and adding spices became well established and adopted by many of the oppressed nations. There is even a medieval recipe book dating back to 1390 which details the spices to be used for mulled wine: cinnamon, ginger, cloves, nutmeg, long pepper, marjoram, nutmeg, cardamom and galangal – along with sugar and red wine. It’s a drink for cold weather and many is the tourist visiting Austria, Germany or Alsace in France in the run-up to Christmas who has returned home with one or two of the cheery mugs which glühwein is served in at the many festive markets. One of the best known is held annually in front of Vienna’s rathaus on the large cobbled square, dotted with market stalls selling a variety of seasonal fare. But just take a moment to think of the spice trade which preceded the Romans and their rampage through Europe. Since antiquity, spices were used in the East – pepper, chillies, turmeric, ginger, cardamom and cinnamon. Through trade, the Middle East and India – notably Kerala – became hubs of the spice trade – as far back as 3000 BCE. The Greco-Roman empire then took these exotic flavourings into Europe and by the Middle Ages the Ottoman Turks and Venetian merchants traded profitably in them. And don’t forget South Africa’s establishment and importance as an alternative route to the East for this lucrative bounty around the same time, ushering in Portuguese and Dutch trade influence.

GLÜHWEIN In Scandinavian countries this warming red wine drink is known as glögi – and also starts off with water and spices being boiled and simmered briefly before it’s sieved and then mixed with blackcurrant juice, wine or clear distilled spirit. Sometimes even almonds or raisins are added. Wikipedia reports that the Finnish word glögi comes from the Swedish word glögg, which in turn comes from the words glödgat vin or hot wine. Europeans who emigrated to South America took the warmed wine tradition with them and in southern parts of Brazil, during the mid-winter festival of Festa Junina in June vinho quente – or warmed/ hot red wine with cloves and cinnamon sticks – is often served. In Chile candola or vino navega’o is made from heated red wine, orange zest, cinnamon, cloves and sugar – and again served countrywide in mid-winter. France knows it as vin chaud (hot wine) and it’s often mixed with honey, cinnamon and orange but the French prefer that it not be too sweet. The Douro region of Portugal is the home of Port, the fiery fortified and often sweet wine. They too call it vinho quente. In Turkey it is Sıcak Şarap (hot wine) while in Quebec, Canada, red wine is mixed with maple syrup, spirit and then heated. It’s known as Caribou and Wikipedia notes that it’s popular during the Quebec winter carnival.

HOT BITES

FOREST FORAGING The first thing the Sperling family of well known Stellenbosch wine farm Delheim cautions is that their annual forest foraging expeditions are subject to the whims of nature. It’s impossible to forecast with total accuracy, particularly after long periods of drought, whether or when the mushrooms will appear. Although the Delheim events take place during the high season for wild mushrooms, the estate cannot guarantee the appearance of mushrooms on the day. If that doesn’t discourage anyone keen to join in their annual mushroom foraging expeditions which entail more than looking for the spongy fungi in pine forests on the slopes of the Simonsberg, read on! The exclusive mushroom forage pop-up series will enable members of the Delheim wine club to hunt and cook wild edible mushrooms at this fungi-fab experience. Membership is as easy as 1-2-3. Pick out 12 of your favourite Delheim wines, complete your order, and you’re in! Membership gives you access not only to the mushroom forage, but Delheim’s full gamut of events, competitions and special releases. Most people are hesitant about foraging for wild mushrooms because they don’t know which are safe to eat. This day-long masterclass

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will answer any questions anyone may have. “The arrival of the wild mushrooms is truly a special time because it’s something Mother Nature does by herself,” says Delheim matriarch and experienced mushroom forager Nora Sperling-Thiel. “That’s why we’re especially sensitive about preserving our wild ecosystems on the estate. We are careful about how we farm and also limit the number of participants on mushroom excursions.” Foragers will receive a short presentation on mushrooms to look out for and which to avoid, the opportunity to accompany an expert guide on a first-of-the-season forage, a mushroom cooking demonstration and a hearty, fungi-focused lunch with award-winning Delheim wine. This experience was awarded Highly Commended in the Best Wine Event category in the Drinks International Wine Tourism Challenge 2017, and Delheim is expecting bookings to be filled fast. All enquiries and bookings – including signing up as Wine Club Member – should be sent to wineclub@delheim.com.

SERENITY IN A GLASS Brandy is South Africa’s pride, having been made locally for more than 300 years – and gaining increasing recognition for its quality and excellence in international competitions. It is celebrated by innovative mixologist Kurt Schlechter who is also the owner of brandy-centric experiential cocktail kitchen, Cause Effect in Cape Town. Schlechter believes the spirit is ready for a renaissance and wants to play his part in putting the spirit firmly back in the spotlight. Barman Michael Mudzenda of Cause Effect is happy to share one of his recipes for CHEERS readers to try at home using Klipdrift Gold. His advice is to get shaking!

Klipdrift Gold Serenity 50ml orange juice 25ml vermouth Bianco 10ml lemon juice 15ml Triple Sec Orange liqueur (or similar) 25ml Klipdrift Gold 2 dashes Fynbos Bitters Place the ingredients in a cocktail shaker and mix vigorously before straining into your preferred glass.

“Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.” – SA MU EL JACKSON

ORANGE IN WINTER Infusions of both sweet and bitter oranges, rhubarb and various herbs and roots all mingle together to give Aperol its individual flavour which is winning over increasing numbers of fans worldwide. Ending the day’s exertions with a glass full of the zesty citrus flavour is what legions of Italians have done for decades. But the word has spread and is why Aperol is one of the fastest-growing spirit brands internationally. From the Mediterranean to the Americas, Australia and Africa, the iconic orange drink is one of the most asked-for in cities, lodges and resorts. The Italians call their pre-meal ritual drink an aperitivo, the one to have in order to wake up your appetite. Aperol spokesperson in South Africa Charlene Engels says: “The aperitivo ritual is very important to the Italians. It’s the time to take a break, when you can relax and relish life. Italians have taught the world that it’s a moment never to be rushed. In fact, the pleasure should be savoured and extended by enjoying your aperitivo with a few little antipasti, like olives, roasted nuts, cheese, slices of cured ham, sausage or salami, mini pizza slices or bruschetta.” To ensure the perfect Aperol Spritz, brand owner Campari Group has released into the local market, Cinzano Pro-Spritz, an aromatically fruity but dry Prosecco-style sparkling wine. The spumante’s fresh and lively mix of fruit, florals and fizz makes it the ideal partner to Aperol, Engel said. Pour 50ml Cinzano Pro-Spritz into an ice-filled glass. Just add Aperol in an equal measure and top off with a splash of soda. “It’s a very easy recipe to remember: 50/50 splash and garnish with a slice of orange. Bravissimo! That’s all it takes to let its tongue-tickling taste unfurl in your mouth.”

G&T REMIXED What’s in a name? Well, when it’s one of South Africa’s oldest leading gin distillers – Stretton’s – and specialist tonic producer, Barker & Quin, quite a lot! In music when two artists work together they’d call it a collab ... so why not do the same since Stretton’s gin has collaborated with Barker & Quin to develop the perfect serve? Making it more memorable is that Barker & Quin crafted a special limited edition tonic water to perfectly accompany Stretton’s Double Cut Gin. When combined, the G&T is perfectly balanced and tickles the nose with fresh citrus and juniper notes. Adding a quill of cinnamon and a sage leaf or two as garnishes creates the perfect drink with wonderfully subtle flavours. While it takes a lot to beat a good, old fashioned G&T, you can break free and experiment a little. Stretton’s is all about doing gin your way. It’s makers suggest creating a splash with something extra special for that amazing, Instagrammable bachelorette by trying a Stretton’s Doubly Bubbly. Here’s the recipe: Stretton’s Doubly Bubbly 50ml Stretton’s Double Cut Gin 50ml Grapefruit juice 25ml sugar syrup Sparkling wine Mix the first three ingredients in a glass of your choice before topping it with sparkling wine and garnishing the drink with sage leaves.

PURPLE PATCH A winter celebration of fine food and wine is a great way to start a weekend getaway – especially when it’s right in the middle of the chilly season. Once again the Lord Charles Hotel in Somerset West is the venue for the Taste the Helderberg festival which this year takes place on Friday, June 8. For the occasion, organisers have chosen a theme colour that denotes Helderberg quality: the colour purple; favoured through the centuries by royalty. This will be the first time the event is held on a Friday and gives wine-lovers the opportunity for an idyllic weekend breakaway to the countryside. Organisers hope that participants will sample the latest wine releases and some of the region’s best on the Friday and then venture out to the farms on Saturday and Sunday to experience them first-hand. An exciting addition to the event is a chocolate buffet installation. The chocolate buffet brings a new dimension to the traditional culinary offering of pop-up food stands, with the course prepared live, during the run of the evening. Guaranteed to be another super crowd-pleaser, this unconventional food theatre production will be the exclamation mark on what promises to be a culinary experience of royal proportions. Taste the Helderberg is a Winelands highlight for the great line-up of wines, many of which have achieved iconic status, as well as the chance to meet many of the winemakers, viticulturists and owners in person. Tickets are R150 a head and booked online at www.wineroute.co.za. If any tickets remain, they’ll be sold at the door. For more information on Taste the Helderberg 2018 visit www.wineroute.co.za or call 021 886 8275.

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The winning blend is then made up by Blaauwklippen and sold under the Barouche label in a special magnum 1,5-litre bottling.

GENTLE AS A DEW DROP

Mid-March saw the annual celebration of St Patrick’s Day marked with the consumption of green beer in places but most certainly a glass or two of Irish whiskey. There’s no reason that there should be any cessation in the celebration of all things Irish – especially when it comes to whiskey, the makers of Tullamore DEW believe. This beautifully smooth, triple distilled whiskey is the second largest Irish whiskey in the world in the fastest growing category. Setting it apart from other products, some of which are also triple distilled, is the fact that it’s also a unique blend of all three types of Irish whiskeys: pot still, malt and grain whiskeys. Consequently, Tullamore DEW is smoother with an added gentle complexity. Tullamore DEW was the first and remains one of the few international Irish whiskey to pioneer this blend of three whiskeys. Created in 1829, the brand’s strong heritage started in Tullamore, a town in the heart of Ireland, and was fostered by the vision of an early founder Daniel E. Williams, whose initials live on the bottle to this day. True to its heritage, a new distillery is now being built in the town of Tullamore to bring Tullamore DEW back to its roots.

TULLAMORE DEW COCKTAIL 35ml Tullmore DEW Irish Whiskey Sweet vermouth 3 dashes Angostura bitters Cherries and lemon twist Garnish Rocks Glass Pour 35ml Tullamore DEW into a glass. Add a dash of sweet vermouth and three dashes bitters. Pour with pride and defiance to taste. Garnish with cherries and lemon twist. Serve with a glass held high and the truest friends you can muster.

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PICK & MIX The Blaauwklippen blending competition has been going strong for 35 years – and is one of the most eagerly anticipated events for wine clubs, tasting groups and enthusiastic amateurs/ wannabe winemakers in South Africa. Stellenbosch wine farm Blaauwklippen send out tasting packs of wine to the entrants – and it is then entirely up to the blending teams to decide the components and proportions of the final wine. Once their blends have been finalised, they are blind tasted by an expert panel – and the best four teams are invited to the Stellenbosch wine farm for the awards event. What makes this such a keenly contested event is that the winning blend is then made up by Blaauwklippen and sold under the Barouche label in a special magnum 1,5-litre bottling.

This year, the challenge is to blend and create a “playful but chic blend to enjoy anytime with friends and family” but with enough backbone to be savoured at a special occasion. The tasting pack for 2018 comprises a 750ml bottle each of Malbec, Merlot, Shiraz and Petit Verdot – all from the 2017 vintage – as well as a plastic measuring cylinder for precise measuring of proportions. The entry must contain all four wines although each blend entered will differ in its makeup. Cost per club for an entry is R300 (includes a hamper, excludes transport.) Should an extra hamper be necessary an additional R250 is added to the cost. The deadline for sample submissions is 30 June. Anyone interested in entering should contact Blaauwklippen at 021 880 0133 or visit the website at www.blaauwklippen.com.

B O O K G I V E AWAY |

E V E R Y D AY

FETA AND HERB FLAT BREADS

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E V E R Y D AY

B O O K G I V E AWAY

QUICK & EASY EV E

culpting fruit, painstakingly rearranging and placing sesame seeds in just the right position or getting the perfect amount of caramelised char on a burger patty is part of Lisa Clark’s daily chores as a sought-after South African food stylist. The Cape Town based stylist regularly does work for a range of well-known local publications as well as commercial advertising product shoots. The former chef describes her job as “hair and make-up for food” and no two days are the same. “The product which often starts off looking less than pretty, needs to ultimately look mouth-watering and delicious. I find the diverse world in which I work both stimulating and exciting, and enjoy its dynamic nature. “There’s never a dull moment on set, and often the behind the scenes images show just how many tricks of the trade are used in order to create the shot that the consumer will finally see on the packaging or in the magazine.”

RY DAY

LIFE IS HECTIC BUT TAKING CARE OF FEEDING YOUR FAMILY IS MADE A LITTLE BIT EASIER BY LISA CLARK IN HER NEW BOOK, EVERYDAY. But ultimately she’s a working mum, on the clock, and often having to mother her twins by remote control – arranging their lives by phone, ensuring they’ve arrived home safely, changed out of their school uniforms and are doing their homework... And just like so many of us, she doesn’t want to stress over what to cook for the family’s dinner. Her book, Everyday, provides a handy guide packed full of recipes and meal suggestions for both moms and dads on the go, all of them healthy, balanced and quick to prepare. The book is divided into 10 chapters, each starting off with a basic recipe and then followed by several others that show how to turn one quick meal into several appetising dishes. From muesli, tomato sauce and roasted vegetables to fish, chicken, pastry and sponge cake, there is sure to be a recipe to inspire your everyday cooking.

FETA AND HERB FLAT BREADS

Sometimes feta, herbs and freshly baked bread is all you need – such a simple recipe with ingredients that work together every time. Especially good if dipped in hummus. Makes: 6 flat breads Preparation time: 30 minutes Cooking time: 10 minutes or less Difficulty: Easy ½ quantity Basic Bread Dough (see overleaf) Semolina, for rolling 50 ml olive oil, for brushing 15 g fresh thyme leaves 15 g fresh rosemary, finely chopped Zest of 1 lemon 3 cloves garlic, finely chopped 2 ml freshly ground black pepper 100 g feta, crumbled 1 Divide the bread dough into six roughly even balls. Cover with a tea towel and allow the dough to rise until doubled in size. 2 Dust a work surface with semolina and roll the dough into flat shapes (I don’t worry too much about perfect rounds). 3 Heat a grill pan until moderately hot and grill the flat breads, two at a time, for 2–3 minutes on each side. Try to turn once only so you get even grill lines. The dough will start to bubble when it’s almost ready. 4 Mix the olive oil, herbs, lemon zest, garlic and pepper together and brush over the hot grilled breads. Sprinkle with feta and serve hot.

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B O O K G I V E AWAY |

E V E R Y D AY

MEATBALLS AND TOMATO SAUCE

VEGGIE BURGERS

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E V E R Y D AY

MOUTH-WATERING MEATBALLS AND TOMATO SAUCE

I make this for my family when I have time and I’m feeling happy (never, ever try to cook when you are angry – you can’t, you just can’t!). It is not that time consuming, but it does take a little bit longer than Monday Night Bolognaise or Tomato Bacon Pasta, which I often serve after a busy Tuesday. Serves: 4 Preparation time: 20 minutes Cooking time: 30–40 minutes Difficulty: Easy 400 g lean beef mince 1 egg, beaten 15 ml tomato purée 1 small onion, grated 10 ml finely chopped fresh parsley 50 ml dried breadcrumbs 50 g butter, frozen and grated Salt and freshly ground black pepper to taste 50 ml olive oil 400 ml Basic Tomato Sauce (see below) Cooked spaghetti or linguine and grated Parmesan, for serving 1 Mix all the ingredients together, except for the olive oil and the basic tomato sauce. 2 Place the mince mixture into a bowl and chill for about 30 minutes. 3 Remove from the fridge and roll the meat mixture into 2 cm balls – it would make about 24. 4 Preheat the oven to 180 °C. 5 Heat the olive oil in a pan over medium heat and sauté the meatballs until golden. Remove from the pan and transfer to an ovenproof casserole dish. 6 Pour the tomato sauce over the meatballs and bake for 15–20 minutes until the sauce is bubbling. 7 Serve over cooked spaghetti with a little grated Parmesan on the side. BASIC TOMATO SAUCE

Makes: 1 litre Preparation time: 15 minutes Cooking time: 1 hour Difficulty: Easy 2 kg ripe tomatoes, roughly chopped 100 ml olive oil

60 ml balsamic vinegar 20 ml sugar Salt and freshly ground black pepper 1 Preheat the oven to 200 °C. 2 Place the chopped tomatoes onto a baking tray and drizzle evenly with the olive oil and balsamic vinegar. 3 Sprinkle with the sugar and season very well with salt and pepper. 4 Roast in the oven for 1 hour, stirring every 15 minutes, and allow the edges of the tomatoes to char slightly as this gives a delicious roasted flavour. 5 Remove from the oven and allow to cool on the baking tray. 6 Blend the roasted tomatoes until completely smooth. 7 Refrigerate or freeze the sauce until needed.

WIN A COPY OF EVERYDAY BY LISA CLARK 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 June 2018 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.

VEGGIE BURGERS Makes: 8 patties Preparation time: 10 minutes Cooking time: ±8 minutes Difficulty: Easy

500 g Basic Roasted Vegetables 2.5 ml paprika 2.5 ml ground cumin Pinch of chilli powder 15 ml finely chopped fresh parsley 60 ml dried breadcrumbs 1 egg Olive oil, for sautéing

B O O K G I V E AWAY

There’s never a dull moment on set, and often the behind the scenes images show just how many tricks of the trade are used.

1 Using a potato masher, roughly mash the roasted vegetables. 2 Add the remaining ingredients, except the oil, and mix thoroughly. 3 Shape into eight patties and place in the fridge for at least 20 minutes before cooking so that they can firm up. 4 Heat a little olive oil in a sauté pan over medium heat and cook each patty for 2–3 minutes on each side. 5 Serve with your choice of sides, such as pickled beetroot, mashed avocado, Roasted Vegetable Hummus and grilled mushrooms, all topped onto a whole-wheat bun, or have it bun-less, if you prefer.

of a stand mixer. Make a well in the centre and add the oil and the water. Mix well to form a soft dough. If the dough seems a little stiff, add another 15–30 ml water. Tip the dough onto a lightly floured work surface and knead for 10–12 minutes until the dough is silky smooth (knead for the same length of time if using a stand mixer with a dough hook attachment). 2 Place the dough in a lightly oiled bowl and BASIC BREAD DOUGH leave to rise for 1 hour The dough freezes well, so when until doubled in size. using a half quantity for the recipes 3 Knock back the dough that follow in this chapter, you can and shape into either two either freeze the remaining half for loaf pans or 24 mini rolls baking off later or simply use right on a baking tray. Allow to away to bake a single loaf or a rise again until doubled in dozen mini rolls. size. 4 Preheat the oven to Makes: 1 large loaf or 2 small loaves 220 °C and, once the or 24 mini rolls loaves or rolls have douPreparation time: 20 minutes, plus bled in size, place into the 2 hours rising time Baking time: 30–35 minutes for loaves oven. 5 Bake the loaves for and 10–15 minutes for rolls 30–35 minutes or until Difficulty: Easy golden brown and with 500 g white bread flour a hollow sounding when 15 ml salt tapped. Bake the rolls 30 ml sugar for 10–15 minutes or 10 g (1 sachet) instant yeast until golden brown and 45 ml olive, sunflower or cooked through. coconut oil 6 Remove from ±300 ml warm water the oven and cool on a 1 Mix the flour, salt, sugar and the wire rack. yeast in a large bowl or into the bowl M AY / J U N 2 0 1 8

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

VISTYD

TUISNYWERHEID

KERRIESMOORSNOEK MENS SOU DINK DAT DIE LUILEKKER DAE VAN SOMER BETER IS VIR DIE GENOT VAN VIS. NEE WAT. WINTER IS VISTYD, REKEN EMILE JOUBERT.

inter is dalk nie die beste manier om seekos te loop soek nie, maar dis dan wanneer die visse en skulpvis en ander lekkernye die beste smaak. Koue, vars water, sien. En die kos vries mooi, so jy kan jou seekos in die binneland koop, en dit gaan puik wees. Snoek is winterkos, al is hy regdeur die jaar beskikbaar. Dan is hy vet en blink, en maak mooi kos. Hier in die Kaap kook ek al 40 jaar snoek, en onthou dis die dae toe die snoek so volop in die Kaap was dat jy jou hande voor jou swembroek moes indruk as daar ’n skool van die visse in die omtrek was. Gebraaide snoek is natuurlik koningskos, maar as ek my lyf Kaaps hou dan is daar min dinge wat smoorsnoek klop. Met bietjie kerrie by.

Vir vier tot ses porsies 750g gerookte snoek ½ koppie (125ml) kookolie. (Nie olyf nie, kookolie.) 4 uie, in skywe gesny 1½ eetlepel (22,5ml) vars gemmer, gekap 2 rooi rissies, gekap 5 medium aartappels, geskil Swart peper 1 tot 2 teelepels kerriepoeier (tuisgemaak of uit die boks) 1 Breek die snoek met jou hande in vlokkies en verwyder daardie grate wat so baie pyn kan veroorsaak en dokters by noodklinieke so geamuseerd hou. Kook die aartappels in water totdat hulle gaar is – sowat 20 minute. Laat die aartappels afkoel en sny hulle in blokkies. 2 Nou braai jy die uie in die olie saam met die rissie, gemmer en jou kerriepoeier. Wag tot die ui sag is en voeg die aartappelblokkies by. As dinge nog nie genoeg kleur vir jou het nie, sprinkel ’n teelepel borrie by. Onthou, jy eet met jou oë ook, en as die woord “kerrie” daar is, moet die kos kleur hê. 3 As die kleur dus reg is, sit jy die snoek bo-op die kerrie-aartappels – en uie. Dit sal binne sekondes warm raak. Hou warm tot jy dit vir jou mense bedien. 4 Sommige smulpape hou daarvan om ’n geposjeerde eier bo-op elke bord kerriesmoorsnoek te sit saam met bietjie Hollandaisesous. Ek bak ’n eier vir elke mens, sit dit bo-op die porsie met ’n bietjie mayonnaise. Die romerige eier vorm nogal ’n aangename geur-ervaring saam met die kerrie. 5 Rys is opsioneel – nes jy lus is. Ek vind die aartappels gee genoeg stysel vir die lang pad terug.

DIE DING CALAMARI

Dis mos die seekatterige dier, volop in die see en al wat restaurant is. Maar laat ek jou sê, as jy eens jou eie calamari gemaak het, bestel jy dit nie sommer weer as jy uiteet nie. Ek raak nostalgies, want goeie calamari laat my aan die ou en beter dae dink toe daar nog wettige perlemoen in die omtrek was. Hierdie calamari-resep laat my nogal aan perlemoen dink. Dis ’n bogger om perfek murgsag te kry, maar volg hierdie stappe en jy kry geurige calamari met die tekstuur van baba-boudjies. Vir vier tot ses mense 600g se calamari steaks (die meeste viswinkels van Onrus tot Messina het dit) 3 teelepels (15mg) koekmeel knippie sout Gemaalde swartpeper 1 teelepel fyngestampte droë rissie 1 liter sonneblomolie 1 Sny die calamari in strokies wat ongeveer 2cm breed is en droog die strokies af met kombuispapier of jou buurvrou se haardroër. Meng die meel, sout, peper en rissie saam in ’n bak. 2 Sit nou jou olie in ’n pot en plaas dié oor jou hitte. Laat die olie warm genoeg raak om ’n vulkaan te blus ... ek meen die rook moet uit die olie trek. ’n Swart pot oor ’n stel warm kole is uitstekend hiervoor. 3 Wanneer die olie hel-warm is, vat jy ’n paar stukkies calamari, doop dit in die meel sodat dit met die mengsel bedek is en sak dit dan in die olie. Versigtig: een spatsel van daardie olie brand vir jou laat jy vir jou ouma skree. 4 Sodra die calamari ’n goudbruin-skynsel kry, is dit reg. 5 Dis nou hoe dit sag word. Laat hom net sekondes in die olie bly en haal dan uit. Braai ook net ’n paar – vier of vyf – stukkies op ’n slag. Te veel calamari op ’n slag trek die hitte uit die olie uit, en dis nie wat ons soek nie. 6 Ek bedien die calamari oor ’n slaai gemaak uit stampkoring en koljanderblare. Ek eet dit met my vingers, bietjie mayonnaise en suurlemoensap.

Die see: wat ’n wonderlike spens. Hanteer net met respek.

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B LO G S P OT

T E R E S A U LYA T E

PIE

IN THE SKY FOOD AND MEMORIES ARE INEXTRICABLY LINKED. SOME OF OUR BEST MEMORIES ARE FESTIVE EVENTS, THE SMELLS OF BAKING COOKIES OR THE ANTICIPATION OF A SPECIAL CAKE BEFORE A BIRTHDAY. BUT FOOD IS ALSO ABOUT COMFORT AND WARMTH.

he whole country is aware of the obsession with dam levels, rainfall and water saving measures that folks in the Western Cape, Nelson Mandela Bay and other parts of the Eastern Cape have going on. We are well into the chilly season and now is the time to bundle up, layer on the woollies, beanies, mittens and scarves while those in the northern parts of SA get ready for crisp, frosty days and those living in the southwest start doing rain dances! Capetonians especially will know what I am talking about, many of us are (still) currently obsessed with the water crisis. Uncertain times such as these require – even demand! – a good helping of comfort food, I believe. My mission is to dish it up in pleasing individual pie format ... you may have to share your bath water at home, but you won’t need to share these!

Of the many cold weather comfort foods I look forward to at this time of the year, homemade pies have to be at the top of the list. Plus you get major domestic goddess points for making them from scratch! If pie-making sounds daunting trust me when I say that it needn’t be. Like these golden spinach and feta empañadas – the pastry is made in a food processor and only takes a few minutes. Seriously easy! They have a scrumptious, wholesome and cheesy filling and the rich roasted red pepper dipping sauce on the side adds another layer of fabulous flavour. One of my ultimate favourite desserts is a lemon meringue pie or, quite frankly, anything lemony if I’m totally honest. I wanted to give it a winter twist now that seasonal citrus is appearing in the fresh produce aisles at full force. Hopefully you’ll love this chocolate orange spin on the classic lemon meringue. Grab those aprons and let’s make some pie! 44 w w w .t o p s a t s p a r. c o . z a

SPINACH AND FETA EMPAÑADAS WITH RED PEPPER SAUCE Makes 12 FOR THE PASTRY

2 cups flour /4 tsp salt 120g butter 1 large egg, lightly beaten 2-4 Tbsp water

FOR THE FILLING

A drizzle of olive oil 1 small onion, finely chopped 2 tsp crushed garlic 300g fresh spinach, shredded ½ tsp ground nutmeg Salt and pepper 100g feta 120g smooth, plain cream cheese FOR THE FILLING

Flour for dusting water for brushing 1 large egg 1 Tbsp milk FOR THE RED PEPPER SAUCE: (MAKES 700ML)

3 red peppers, quartered, cored and seeds removed 1 small onion, chopped 1 tsp crushed garlic Pinch of chilli flakes Drizzle of olive oil 1 x 400g tin chopped tomatoes 1 Tbsp red wine vinegar 1 /4 cup cream Salt and pepper

1 For the pastry: Place the flour, salt and butter into a food processor. Blitz until the butter is incorporated. Add the egg and two tablespoons of water and blitz again. Add another tablespoon or two of water if the mixture looks too dry. 2 Tip the mixture onto the counter. Knead together for a minute until you have a smooth dough. Wrap in plastic and refrigerate while you make the filling. 3 For the filling: Heat a drizzle of olive oil in a deep frying pan. Add the onion and garlic and sauté for a minute. Add the spinach and cook for a few minutes until wilted. Stir in the nutmeg and some salt and pepper. Transfer to a mixing bowl and leave to cool. 4 Squeeze excess liquid from the spinach. Crumble the feta into the spinach and add the cream cheese. Mix well to combine. Set aside. 5 Dust your work surface with a little flour. Roll out the pastry to a thickness of about 4mm. Cut out 10-11cm circles. Press the scraps together, roll out again and cut out more circles. Repeat until you have used all of the pastry. 6 Divide the spinach filling between the pastry circles, placing a heaped tablespoon or so on each. Brush water around the edges. Carefully fold the pastry circles in half and press the edges together gently with your fingers. Then, use a fork to crimp the edges. Arrange the empañadas on a tray and refrigerate for an hour. 7 Preheat your oven to 200ºC. Whisk the egg and milk together and brush over the empañadas. Bake for 30 minutes until golden. 8 While the empañadas are baking you can prepare the sauce. Place the red peppers under a hot grill for five minutes on each side or until blackened and blistered. Set aside to cool. 9 Pop the onion, garlic and chilli flakes in a frying pan with a drizzle of olive oil. Sauté over a medium heat for two minutes. Add the tomatoes, stir and allow to simmer for five minutes. 10 Add the red wine vinegar and cream to the pan. Season with salt and pepper. Stir and allow to simmer for a further three to four minutes until slightly thickened. Set aside to cool. 11 Peel the blackened peppers and chop roughly. Add the peppers to a food processor with the tomato sauce. (You can also use a stick blender.) Blitz until everything is well combined. Serve as a dipping sauce with the freshly baked empañadas.

T E R E S A U LYA T E

B LO G S P OT

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

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T E R E S A U LYA T E

MINI CHOCOLATE ORANGE MERINGUE PIES Makes 4-6 FOR THE BISCUIT BASE

200g chocolate coated digestive biscuits 1 Tbsp cocoa powder 70g butter, melted FOR THE ORANGE FILLING

3 large egg yolks 2 tsp finely grated orange rind Â˝ cup fresh orange juice 1 x 385g tin condensed milk FOR THE MERINGUE

4 large egg whites /4 tsp cream of tartar Pinch of fine salt 1 cup castor sugar 1

One of my ultimate favourite desserts is a lemon meringue pie or, quite frankly, anything lemony.

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1 Preheat your oven to 180ÂşC. Lightly grease four 300ml ramekins (you can use six slightly smaller ones if you prefer). 2 Blitz the chocolate digestives in a food processor to make biscuit crumbs. Alternatively, pop the biscuits in a ziplock bag and crush with a rolling pin. Pour the biscuit crumbs into a bowl and stir in the cocoa. Add the melted butter and stir until everything is well combined. 3 Divide the crumbs between the ramekins. Press lightly into an even layer, then pop the ramekins into the fridge while you make the filling. 4 For the filling: place the egg yolks, orange rind, orange juice and condensed milk into a bowl. Whisk well until everything is combined. 5 Divide the orange filling between the four chilled ramekins. Place the ramekins on a tray and bake for 15 -20 minutes (10 - 15 minutes if you are using smaller ramekins). The filling should be just set on top but still wobbly underneath when it comes out of the oven. 6 While the filling is baking start the meringue. Place the egg whites in a large, clean glass bowl and whisk to soft peak stage. Add the cream of tartar and salt and continue to whisk until stiff peaks form when you lift the beater up. 7 Gradually add the castor sugar to the egg whites, one to two tablespoons at a time, whisking well between each addition. Continue to whisk until all the sugar has dissolved and you have a thick meringue mixture. 8 Let the hot orange meringue pots stand for five mins, then pipe or spoon the meringue onto the hot orange filling. Put the tray back into the oven and bake for a further 20 minutes. Allow the pies to cool completely before serving.

HOT NEWS

WACKY IN WINTER It’s the fun wine festival which started off a host of copycat events: Robertson’s Wacky Wine Weekend which takes place over the weekend of May 31 to June 3. Most events are centred on the town of Robertson but with 35 wineries, estates and cellars participating, there is fun to be had in Ashton, McGregor and Bonnievale too – especially since 2018 marks the 15th anniversary of Wacky. The well-established festival has become a major celebration with families and groups of friends, keen wine enthusiasts or complete novices flocking to the area to make the most of the open cellar doors and active social programme. Everything the Robertson wine

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valley has to offer is on display during the course of the weekend. For the wine geeks there will be tasting masterclasses with award-winning wines while others will offer a more general, touristic experience for those folk more into enjoying the place, the people and the food. Entertainment and music has always formed a major part of the weekend’s attraction and concerts and live performances are planned for a number of venues through the valley. No one need go hungry with ample opportunity to sample hearty country cuisine. Children and the actively sporty are also accommodated with vineyard trail runs and mountain biking events also planned. Responsible consumption is a prime focus of the weekend and there are numerous transport options available, including exclusive minibus hire – with driver! Tickets are R200 a head and for more information about how to book and plan specific events and the various winery programmes, visit www.wackywineweekend. com for details or contact the Robertson Wine Valley office on 023 626 3167 or events@ robertsonwinevalley.com.

MASTER DISTILLER AND BLENDER Wellington’s James Sedgwick distillery is justifiably proud of the achievements of its head honcho Andy Watts who recently received a double honour: Watts was awarded the title of Icon of Whisky Master Distiller/Master Blender for 2018 – as well as having the product he developed, Bain’s Cape Mountain whisky, win the title of World’s Best Grain Whisky. Watts was overwhelmed by the news, receiving messages of congratulations from all over the world. He called it a great win for Distell, for the Bain’s brand and for South Africa. Competition to win the various categories judged by the UK’s Whisky Magazine is fierce with spirits from Scotland, Ireland, Japan, Taiwan, Sweden, America and elsewhere all in the mix. “By receiving these two World titles in one night it is the most humbling experience of my 34 year career in the whisky industry. We have overcome the odds against the perceived perception that only traditional whisky producing countries can be taken seriously,” Watts said. “Our industry in South Africa is only 40 years old and although we’ve had many hurdles along the way, we’ve become innovative in our approach to manage our unique warmer climate, found creative ways to use home-grown raw material to our best advantage and constantly striven to craft exceptional whiskies.” It took Andy 10 years to develop Bain’s Cape Mountain Whisky – an all grain product from 100% South African maize – before it was released in 2009 and since then, this whisky has created a tidal wave of interest for its unique taste. The whisky was first named World’s Best Grain Whisky in 2013 and has received gold and double gold at all the major international whisky competitions. The James Sedgwick Distillery is open to the public for tastings and tours on select days. Booking essential by visiting www.webticket.co.za

OVERBERG BREAKAWAY Hermanus is the jewel of the Overberg and while holidaymakers and visitors throng there in the thousands to make the most of the wine and whales, locals will tell you that there’s more to see and do in the Overberg. “While there’s plenty of information on Hermanus itself, the surrounding areas are less well-known yet have many exciting experiences to offer,” says Avukile Mabombo, group marketing manager for Protea Hotels by Marriott and African Pride Hotels. “There are excellent food and wine experiences in Hermanus, but don’t just stick to the town centre,” he said. “From brandy tasting offered by Oude Molen Brandy Distillery in Grabouw, and craft beer from Honingklip Brewery in Botrivier, this area is a paradise for those looking for quality tastes. Our executive chef Louis van Reenen at Arabella Hotel & Spa, situated just outside Hermanus, particularly recommends the wine tasting at Benguela Cove, just five minutes from the hotel.” Set in forested valleys around impressive mountains, the area inland from Hermanus offers stunning scenery, and a range of adventure activities suitable for the terrain. “Mountain biking has become hugely popular,” Mabombo explained, “and some of the best mountain

biking trails in the Cape are found in the Grabouw and Elgin areas. You might as well turn your long weekend into a strong weekend!” The area also offers the highest zipline tours in the southern hemisphere, quad biking and Segway tours through the forests, and mountain hiking trails abound. The Suicide Gorge Trail near Grabouw is thought of as one of the best hikes in the country and includes jumping off waterfalls from dizzying heights into the cool ponds below. Sandboarders can enjoy their sport on the dunes of Betty’s Bay. This is a region well worth spending time in. Its beautiful scenery, top-notch food and wine and great adventure activities means you’ll be kept busy every day of your visit, regardless of the time of year.

BEER GOGGLES Nashville, Tennessee in the United States of America is renowned as the home of country music – but this year it’s also the venue for the “Olympics of Beer”. Local beer writer and judge, Lucy Corne is justifiably proud to have been invited to put her skills to the test at the World Beer Cup, an international beer competition which attracts entries from the world’s best breweries. A self-confessed “hophead”, Lucy was selected as one of 200 highly qualified beer professionals from 30 countries who will judge more than 90 styles of beer. Besides having authored the country’s first dedicated beer book, African Brew, she blogs at www.brewmistress.co.za and is a qualified judge under the American Beer Judge Certification Program (BJCP). Organised by the Brewers Association, a trade group representing America’s small and independent craft brewers to celebrate the art and science of brewing, the event sees South African breweries entering in greater numbers. This year 10 local breweries will be competing. Corne, a Brit who has called Cape Town home for the past decade, said she applied to be a judge at the World Beer Cup last year. “The application process is a fairly simple procedure; you send your resume along with references from industry players. It is a huge honour to have been selected to be a part of the competition – a challenge that is in equal parts mildly terrifying and extremely exciting!” Corne is also a contributor to Cheers magazine. Turn to p20 for her story on dark beers in this issue.

BEST OF THE BITTERS Renowned bitters producer, Angostura, hosted the Global Cocktail Challenge finals earlier this year. The hotly contested grand final was won by New Zealander Ray Letoa with the Middle East and Africa’s representative, Johnny Mansoor of Lebanon in second and Maximiliano Vallée Valletta of Canada taking third place. Head Judge Mike Ryan said the top three were separated by the smallest of margins. Letoa won because his cocktails best “captured the vibrancy and exuberance of the islands of Trinidad and Tobago and of the House of Angostura®” Ryan said. Challenged to make two cocktails in just seven minutes, Letoa made an Amaro Cocktail using Angostura’s newest product, Amaro di Angostura, which he dubbed “Deliciousness” and a rum cocktail, using Angostura 1824, mixed with two dashes each of Angostura aromatic bitters and orange bitters, which he called “Old Flame.” Having claimed the bragging rights to a world championship and a $10 000 prize, Letoa will spend the next two years as the Angostura global brand ambassador. “Now I’m looking forward to meeting people and telling them about the ethos and the passion of the people that make Angostura’s rums and bitters,” he said, adding that of all the cocktail competitions he has entered the Angostura Global Cocktail Challenge was “the toughest.”

M AY / J U N 2 0 1 8

THINGAMAJIGS |

NATURAL goodies

BAMBOO, CORK AND HOMEMADE DELIGHTS ARE JUST A FEW OF THE GEWGAWS, TRINKETS, GADGETS AND GIFT IDEAS FEATURED THIS ISSUE.

1 MINOU PURSE HOOK, by Alessi Store, R549, Yuppiechef.com 2 THE “WYNBERG” LAMPSHADE , by AssembLIT, R695, hellopretty.co.za 3 HONEY COMB COASTERS , White & Cork, by LEG Studios, R360, hellopretty.co.za 4 ARTISANAL WOOD CHEESE SET , R180, Woolworths.co.za 5 LE CREUSET HONEY POT & DIPPER SET , 450ml, R439, Yuppiechef.com 6 LE CREUSET, STONEWARE RAMEKINS, SET OF 4 , in Marseille Blue, R409, Yuppiechef.com 7 SWEET TREATS GIFT BOX , by Yuppiechef Gift Boxes, R399, Yuppiechef.com 8 VERA TABLE LAMP , by Emerging Creatives, R799, Yuppiechef.com 9 BIG RING THINGS – BAMBOO UNDER PLATES , by Bamboua, R899, hellopretty.co.za 10 HERB PLANTER 14CM, in Caribbean Blue, by Le Crueset, R519, Yuppiechef.com

7 6

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

1 2 3

Around the

CAMPFIRE

OPEN FIRE AND THE GREAT OUTDOORS MEANS MEAT NEEDS TO SIZZLE ON A GRID. THEREâ&#x20AC;&#x2122;S NOTHING QUITE LIKE A BRAAI TO GET THE MOUTH WATERING... HERE ARE SOME HANDY SPAR GOOD LIVING ITEMS TO STOCK UP ON.

4 5

1 Camping chairs (assorted colours) 2 Medium hand grill, galvanized steel 3 Small hand grill, galvanized steel 4 Disposable braai 5 Instant light briquettes, 4kg (4 x 1kg packs) 6 Toothpicks (200 piece) 7 Mini braai, carbon steel 8 Large braai, carbon steel 9 Bamboo skewers (100 piece) 10 Picnic braai, carbon steel 11 Vacuum Flask, stainless steel

(assorted colours) (1 Litre)

7 9

M AY / J U N 2 0 1 8

LIFESTYLE |

TIME MANAGEMENT

“THESE ARE THE DAYS OF MIRACLE AND WONDER,” PAUL SIMON SANG, INTRODUCING THE WORLD TO THE DISTINCTLY AFRICAN RHYTHMS ON HIS RECORD-SMASHING GRACELAND ALBUM. DAYS CAN BE MORE THAN A COLLECTION OF MINUTES AND HOURS. THEY CAN BE MARKED AND CELEBRATED WORLDWIDE – IN A SERIOUS OR LIGHT-HEARTED WAY ...

DAYS OF

Our Lives ...

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TIME MANAGEMENT

he United Nations has a comprehensive calendar of days – all frightfully serious and worthy of marking them down for awareness. For example, January 27 is International Holocaust Remembrance Day while February 4 is World Cancer Day, March 8 and 24 are International Women’s Day and World Tuberculosis Day respectively while April 2 is both World Autism Awareness Day and International Children’s Book Day ... It’s fitting that Nelson Mandela International Day is marked on July 18 and is preceded by the World Day for International Justice on July 17. South Africans are fully aware that Mandela Day is one on which his 67 years of public service is marked by fellow South Africans doing 67 minutes of volunteering or giving of their time to a worthy or charitable cause.

And then you have the days that everyone knows: April 1 being April Fool’s Day when there is free licence to prank friends, play silly jokes or make gags all day, May 1 which is International Worker’s Day or Guy Fawkes on November 5 when fireworks are sent heavenwards to explode with hearty bangs – and terrify all the neighbourhood animals. How many people really know or remember the Gunpowder Plot in London and its significance – or even care about a plot to assassinate King James 1? The American poet and author EE Cummings wrote: “The most wasted of all days is one without laughter.” So in that spirit, Cheers would like to bring to our readers’ attention some of the alternative day celebrations. Obviously, this being a magazine which celebrates liquor in its many forms it is only right and proper that we highlight those days upon which it is almost mandatory to have a gin and tonic – which is April 9, by the way. In an example of remarkable synchronicity, it’s coincidentally also Winston Churchill Day. Back in 1963 Churchill became only the second person ever to be decreed an Honorary Citizen of the United States – an honour bestowed on him by the 35th President, John Fitzgerald Kennedy. Churchill, who was represented by his son and grandson, was also granted citizenship of eight individual states: West Virginia, New Hampshire, Nebraska, Maryland, Hawaii, North Carolina, Tennessee and Texas.

April has a few cracking days! The third, for example, is both Chocolate Mousse Day, Tweed Day and Find a Rainbow Day. A day later, April 4, sees orange taking over in the form of both Carrot Day and Vitamin C Day. Scottish pride comes to the fore on April 6 – Tartan Day – while 24 hours on from that it’s Pillow Fight Day as well as Walk to Work Day! Feel free to bust out the board and letter tiles along with your dictionary on April 13 because it’s Scrabble Day! April 22 is just so sweet. Seriously sweet. International Jelly Bean Day, in fact. Developed as far back as the 1800s with Turkish Delight having provided the inspiration for the jellied candy, they were known to have been the favourite of President Ronald Reagan. And in JK Rowling’s Harry Potter boy wizard series, they notably appeared as Bertie Bott’s Every Flavour bean in rather odd combos – like Earwax or Vomit. There’s a lot of confusion around whisky: depending on which source you trust, World Whisky Day is either May 19 or the third Saturday in May. (May 19 is also World Fiddle Day and Plant a Lemon Tree Day ...) International Whisky Day is marked on March 27 and World Scotch Day on 8 February while World Bourbon Day is 14 June. Nonetheless, feel free to raise a glass of whisky – be it Scotch, Irish, American or even Swedish or Japanese on any of these dates! June 19 is International Martini Day while a day later its Vanilla Milkshake Day. The first Friday in August is World Beer Day – and this year will be marked on 3 August. America celebrates Lager Day on December 10 while World Stout Day is November 3. September 21 is quite a serious one, International Day of Peace – but just two days before it, there’s a wonderfully whacky celebration: International Talk Like a Pirate Day! Circle September 19 in your calendar now if you have a desire to say “Aaarrrr!” a lot, or tell someone to “Walk the plank!”. Apparently, this one came about with a group of racquetball players in 1995, who yelled pirate slang at each other. This group of men honoured September 19 for seven years until somehow the media got hold of it – and elevated it from obscurity to national prominence in America. (Let’s face it, everyone wants their Jack Sparrow or Pirates of the Caribbean moment ...)

LIFESTYLE

WEIRD AND WONDERFUL: MAY AND JUNE! MAY 2: Play your Ukulele Day MAY 3: World Press Freedom Day and Two Different Coloured Shoes Day. (Educationist Dr Arlene Kaiser took to wearing different coloured shoes to make her students aware of the diversity and differences that make people great. It caught on ...) MAY 4: Star Wars Day and No Pants Day. (It began as a college prank and took off from 2000 thanks to it being spread by social media. Now people travel to work via the Underground or subway – without pants!) MAY 13: International Hummus Day, Frog Jumping Day and Root Canal Appreciation Day MAY 14: Chicken Dance Day MAY 22: Sherlock Holmes Day MAY 25: Geek Pride Day, but also Towel Day, in which fans of The Hitchhiker’s Guide To The Galaxy walk around all day, to work, gym, pub or college, armed with a towel – because it can protect from noxious gases, be used as a weapon or a blanket to sleep under should the need arise, according to author Douglas Adams. MAY 28: Hamburger Day MAY 29: International Day of UN Peacekeepers MAY 31: World No-Tobacco Day JUNE 1: Doughnut Day (or First Friday in June) – but it’s also Go Barefoot Day, Fish and Chip Day, Say Something Nice Day and World Milk Day. JUNE 5: World Environment Day JUNE 6: World Pest Day as well as Yo-Yo Day JUNE 9: World Gin Day, Donald Duck Day JUNE 12: Superman Day (“Is it a bird? Is it a plane? No, it’s Superman!” The superhero which kick-started the comic book phenomenon was introduced to the public in 1933, created by writer Joe Shuster and artist Jerry Siegel.) JUNE 15: Global Wind Day JUNE 18: International Sushi Day – so go ahead and feast on sashimi, nigiri and maki rolls to your heart’s content. If that’s not your scene and the weather is nice, pack a basket and a blanket, find a nice scenic spot and enjoy Picnic Day. JUNE 19: Don’t go anywhere in a hurry because it’s Sauntering Day! So any walking needs to be done in a calm, relaxed manner; amble, stroll, ramble and meander are all synonyms for sauntering. JUNE 21: Coinciding with the northern hemisphere summer solstice it’s World Music Day which is widely celebrated in Europe. In France’s main cities stages are set up in parks and plazas and concerts held while buskers, drummers and soloists set up on corners as people dance in the streets. If you feel the need to take a picture of yourself – go right ahead because it’s also Selfie Day! JUNE 24: Take Your Dog to work Day JUNE 27: Sunglasses Day, Pineapple Day and Orange Blossom Day JUNE 29: Camera Day and International Mud Day ... The quirkily interesting website www.daysoftheyear.com states: “International Mud Day began in 2009 at a World Forum event, when Gillian McAuliffe from Australia and Bishnu Bhatta from Nepal got together to talk about ways to encourage feelings of community and appreciation for the world around us. The collaboration that followed has inspired educators, children and families across the globe, from Holland to Nepal to the United States, to celebrate International Mud Day together each year on June 29. Regardless of age, race and religion, covered in mud, we all look the same! JUNE 30: International Asteroid Day and also Social Media Day.

M AY / J U N 2 0 1 8

LEISURE |

WITH ALL THIS TALK OF SELF-DRIVE CARS, IT’S GOOD TO LOOK AT HOW FAR WE’VE COME IN JUST OVER A CENTURY. A GREAT PLACE TO CHART THE EVOLUTION IS AT THE FRANSCHHOEK MOTOR MUSEUM, WRITES CLIFFORD ROBERTS.

Wheels of

GLORY I

t’s a rollercoaster, I think to myself as I hit the accelerator up the Helshoogte Pass and leave the infernal congestion of Stellenbosch behind. Here though, the thrill isn’t ups and downs, but the burst of fresh air and mind-blowing beauty of the jagged Drakenstein mountains and vineyards along a road that rolls so, so easily. If you think about it, it’s an uncanny primer for the gem of a museum just around the corner. Having travelled here by road, there’s no reason not to immediately fall in love with the exhibits at the Franschhoek Motor Museum at L’Ormarins. Even if you’re not a petrolhead, you’re practically converted by the time you pull up at the gate. The collection comprises a total of around 320 vehicles with 80 on a rotating display. Go now and it reads like a who’s who to those in the know: from a 1903 Ford Model A to a 2010 Ferrari 599 GTO while the museum itself has made friends who are equally who’s who. At the 2013 Top Gear festival in Durban, former Formula One World Champion Mika Häkkinen, the original flying Finn who raced (and beat) all-time greats Ayrton Senna and Michael Schumacher in their prime – took the museum’s 1956 Mercedes-Benz 300SL Gullwing for a spin to great applause.

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MOTOR MUSEUM

LEISURE

Signature red colour, smooth racy lines and the rampant black stallion on the raked bonnet ... it could only be a Ferrari!

FRANSCHHOEK MOTOR MUSEUM

The museum’s website – www.fmm.co.za – is a happy rabbit hole for lovers of motor vehicles to disappear down for hours, with information and pictures aplenty. The museum’s Facebook page is equally active with bookings (which are essential) being taken on email fmm@fmm.co.za or tel: 021 874 9002. M AY / J U N 2 0 1 8

LEISURE |

MOTOR MUSEUM

As self-drive cars and Artificial Intelligence emerge, it’s a good thing to look at the stories preserved in places like the Franschhoek Motor Museum. Not restricted to international marques, it also offers a picture of South African ingenuity with, among others, GSM’s 1963 Dart – one of only 115 Darts to be built – and the 1964 Flamingo, one of only 150 made. The museum itself is described as “a special opportunity to look back at more than 100 years of motoring history with its unique and exciting collection of vehicles, motorcycles, bicycles and memorabilia”. But it’s more than that. It’s a snapshot of history itself, especially relevant at a time when the tools we once created have moved on to contain their own intelligence and threaten to spark a revolution in themselves. As self-drive cars and Artificial Intelligence (AI) emerge, it’s a good thing to look at the stories preserved in places like the Franschhoek Motor Museum. The museum itself has a fascinating story and begins with the construction of the Heidelberg Station along a new railway laid by the Nederlandsche ZuidAfrikaansche Spoorwegmaatschappij (NZASM) in what was then Transvaal. The route from Delagoa Bay to Pretoria was completed and opened on November 2, 1894. At one point however, a deviation was required in the line. The result was the abandonment

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

of the old station. Years later, plans for restoration of the building were made, funded initially by the Simon van der Stel Foundation and completed by Dr Anton Rupert in 1974 – around the time he would establish a tobacco factory at this important transport link. A year later, the Heidelberg Motor Museum opened its doors. The official opening was attended by various dignitaries including the then saggy-jowled Prime Minster BJ Vorster. Franschhoek Motor Museum curator Wayne Harley says the Heidelberg collection was a hit. “It showcased the history of road transport, taking us back to the days of the penny farthings and the Model T Fords and different formula type racing cars. “The base to the collection was a group of cars that came in from the UK and was formally known as the Patrick Chapmen collection. Over the years the collection was added to and later became 83 cars strong.” There were also motorcycles, bicycles, old steam engines and trains to marvel at. In 1999, the Heidelberg Motor Museum became part of the British American Tobacco SA company (BAT) – a move that spelled the end of a chapter. Four years later, BAT announced the museum would

close. The Witbank-born Harley was tasked as curator to find a new home for the treasures. “Most of 2004 was taken up in endless meetings with prospective investors but nothing materialised,” he recalls. With the threat of possible export, the collection was offered as an investment to Dr Rupert’s son, Johann, and a deal was struck. The cars would be “exported”, but only to the Cape. Their new home would be the Rupert winelands farm of L’Ormarins, home of Anthonij Rupert Wines. Here, a perfect marriage would ensue. “L’Ormarins estate is known for offering wine lovers a rewarding blend of wine and natural beauty. And the historic car collection enhances the cultural experience.” The process of relocating the cars and collection from Heidelberg to L’Ormarins was started in March 2005 and took some 45 days. Then, the “long and momentous” task of developing the Franschhoek Motor Museum got underway, Harley said.

BELOW: Chrome, wide leather upholstered bench seats and big tail wings pronounce this vehicle’s American origins. BOTTOM: The Drakenstein mountains loom over the four barns which house the rotating car displays. RIGHT: The Formula One car which had Rhodesian driver John Love behind the wheel. Love competed in Grand Prix racing between 1962 and 1975.

MOTOR MUSEUM

LEISURE

THE LITTLE BIKE THAT COULD

Over two years, four display halls along with an archive, reception, collection store, workshop and restoration department were built. Staff, including a full-time maintenance team, was appointed. The museum opened its doors in May 2007, a little over a year after the death of its founder. It has continued to expand on its collection – and now includes some of the world’s finest cars ever made. Intriguing newcomers constantly come across its way too. In January for example, Harley reported in his newsletter that a marathon Trabant, manufactured in the then East Germany from 1957 to 1990, had arrived.

Or the crash-tested Toyota Etios on display as part of the #SaferCarsForAfrica campaign – with a suitably smashed little red hatchback and accompanying multipleangle footage of the damage done when a car is hurtled at a stationary concrete block at 64km/h! It’s a sobering demonstration but also provides peace of mind regarding the efficacy of seatbelts and the overall safety of cars. The passion of collectors and the liveliness of the collection has kept it a destination favourite. For example, visitor attendance for December 2016 (the museum’s busiest season) saw a record of 11 760 motor-lovers through the door.

Museum curator Wayne Harley has a twinkle in his eye when he talks about “the AJS”. “It would, in fact, make a wonderful movie,” he says. The story centres around Cranley Jarman from Nigel, who turned out from a young age to be a bike wizard. As it often is, he lived as a recluse and his farm home was a jumble of bikes and parts. Among them was a 1926 350cm³ AJS G3, which Jarman converted into an Isle of Man TT G6-lookalike and entered what must have been the most gruelling race in Africa at the time, the now legendary D-J Run. It failed at first attempt in the 1932 race. Success, however, came in 1934 and was repeated two years later when Jarman won the event outright – on a 10-year-old machine. The event turned out to be the last D-J run as a race.

Years later, motorcycle restorer Colin Anderton, who also lived in Nigel, heard the Jarman bike was looking for a home. Colin suggested the Heidelberg Motor Museum. Another classic bike restorer Hew Hollard was approached to lend a hand, but it was no easy task. The year was 1998; Hew was shown a pile of bits that had possibly last been a complete bike some six decades before. He rolled up his sleeves and in less than six months was back at the museum, job done. Then in 1999, Hew entered the bike in what was now the D-J Commemorative Run. The little AJS managed the distance valiantly, finishing 111th. A year later, it finished 86th. Nowadays, it is only taken out for its maintenance run, but there’s a lot of respect for the little engine. “It still doesn’t miss a beat,” Harley says. M AY / J U N 2 0 1 8

There â&#x20AC;&#x2122;s a three year waiti ng

tte d lis t for a bes pok e, han d kni tradi tiona l Fair Isle produ ct.

KNITWEAR

D N A ISL E L Y ST

www.mativentrillon.co.uk

ABOVE: The distinctive monochrome adaptation of a traditional Fair Isle jersey by designer Mati Ventrillon which Chanel mischievously appropriated. FAR LEFT: From golf links to comfy casual wear, the signature Argyle diamond pattern. LEFT: Cables, basketweave and honeycomb shapes that immediately identify a jersey from Aran.

n December 2015, shortly after fashion designer Karl Lagerfeld had taken to the ramp in his trademark stiff oversized shirt collar and ever present black shades to culminate the presentation of a new menswear collection in Rome, the House of Chanel was forced to issue an apology. It had appropriated an exclusive pattern of Fair Isle knitwear from designer Mati Ventrillon. Now, unlike Champagne or Port for example, Fair Isle jerseys are not protected by European Law – but Ventrillon’s adaptation of the traditional jersey pattern was individual and her own design. The fact that a few months earlier, members of the Chanel design team visited the island which Ventrillon called home – and bought two of her special jerseys for inspiration was anything but coincidental. “Chanel recognizes that this situation resulted from a dysfunctionality within its teams, and has presented its apologies. Chanel also recognizes the heritage and know-how of Fair Isle. We wish to emphasize that the house is extremely vigilant in terms of its respect for creativity, whether its own or that of others,” read the Chanel media statement.

An abject apology was issued and credit was granted to Ventrillon “as the source of inspiration” for the Chanel garments. All the rumpus over a jersey? But dig a little deeper and it soon becomes apparent that Fair Isle is about more than just a jersey: it’s a proud tradition of craft and skill, especially since the dwindling population means the number of handmade jerseys from the Shetland island in Scotland’s Hebridean chain is also tailing off. Qualified architect Ventrillon gave up London life in 2007 to move to the rugged, windswept chunk of rock off Scotland’s northern coastline in order to farm her own sheep and eventually adapt the traditional Fair Isle designs. She’s been successful in reigniting interest in the ancient patterned knitwear – so much so that there’s a three year waiting list for a bespoke, hand knitted traditional Fair Isle product since one person can only make between 30 and 40 a year! And a nice price – close to £400/R6 600 – which reflects the artisanal nature of the special, 100% Shetland wool garment. In an article for CNN, journalist Karen Gardiner wrote: “But Ventrillon believes that, as it is practiced now, the craft is not a sustainable source

FA S H I O N

IRISH AND SCOTTISH ISLANDERS ARE HARDY, RUGGED FOLK, MANY OF THEM DESCENDED FROM THE NORDIC OR VIKING TRIBES WHO PLIED THE COLD, DANGEROUS WATERS HUNDREDS OF YEARS AGO. SO WHAT DO IRELAND’S ARAN AND SCOTTISH SHETLAND ISLES HAVE IN COMMON WITH KING EDWARD VIII, GOLFERS AND THE HOUSE OF CHANEL?

of income for islanders, beyond a small additional income. She also thinks it’s not likely to attract future generations, given the labour involved and relatively little reward. By developing a business, she said, “that can survive beyond my existence and provide sustainable employment, I will help secure the future of Fair Isle knitting.” So, in a way, the Chanel jumper rumpus made Fair Isle patterns cool again. It’s a proud history which has seen the unique patterns handed down from mother to daughter for decades. Although the pattern is distinctive, so is the technique as it’s only ever a palette of roughly five colours, with two colours per row – and is also knitted in the round. Which means there is no side seam or sewing together of the garment as most other jerseys are. Probably the most famous person photographed in a Fair M AY / J U N 2 0 1 8

FA S H I O N |

KNITWEAR

“Oh what tangl ed webs we

ce wea ve, wh en fir st we pra cti to deceive!” *

www.mativentrillon.co.uk

KNITWEAR

ABOVE: Rhapsody in blue – Ventrillon’s modernisation of colours is separate from traditional Fair Isle motifs used. FAR LEFT: Aran jerseys too are being updated and now knitted in non-traditional colours. LEFT: Craftsmanship is evident in every single stitch which makes up this hand knitted garment.

Isle item was the former Prince of Wales in 1921 before being crowned King Edward VIII and then abdicating his throne to live in exile as the Duke of Windsor. There’s something about rocky, craggy islands and knitwear – particularly off Scotland and Ireland. Ireland’s crafted jersey which is famous is the beautifully patterned, traditionally cream-coloured Aran sweater. Aran is made up of a chain of three islands in the bay of Galway, between county Galway and county Clare. According to island lore, for decades the jumpers were always knitted with raw or unwashed sheep’s wool so that its lanolin would repel water, which was especially handy since they were

made primarily for Aran fishermen who needed to stay both warm and dry in rain-lashed seas. It’s as distinctive as the Fair Isle sweater but due to its patterning comprising symmetrical cables on the front, back and sleeves, along with basket weave, honeycomb and diamond configurations, notably different and special. While some sources state that Aran jumpers are ancient, linking the stitches used to Celtic knots and symbols, historians are of the opinion that Aran knitting has only been around since the late 19th century. They peaked in popularity in the late 1950s when Americans fell in love with them after Irish folk music group, The Clancy Brothers, adopted them as their “uniform” for performances in the United States. (And what would the typical American preppy/Ralph Lauren look be without a cable-knit sweater harking back to Aran origins?) The third iconic form of knitwear is the instantly recognisable argyle. Another knitted garment made famous by the Prince of Wales who wore the sleeveless pullover when golfing. Consequently, golfers have happily adopted the boldly geometric diamond pattern for everything from their caps to their socks. Even America’s golfing President Donald Trump has been photographed in argyle knits! Wikipedia asserts that: The argyle pattern derives from the tartan of Clan Campbell of Argyll in western Scotland, used for kilts and plaids, and from the patterned socks worn by Scottish highlanders since at least the 17th century, known as “tartan hose”. Furthermore, it states that the word “is sometimes used to refer to an individual diamond in the design, but more commonly refers to the overall pattern. Most argyle contains layers of overlapping motifs, adding a sense of threedimensionality, movement, and texture. Typically, there is an overlay of intercrossing diagonal lines on solid diamonds.”

FA S H I O N

Fashion brand Pringle has been associated with this diamond-shaped knitwear since the 1920s when the design was particularly popular in the form of socks to accompany the plus-four trousers of the day as well as the jerseys and pullovers. Two great quotes attributed to Gabrielle “Coco” Chanel are appropriate: “Fashion fades, only style remains the same.” And “Simplicity is the keynote of all true elegance.” Could anything be more simple than a beautiful woollen jersey in a traditional pattern handed down for generations? *(The quote is from Shakespeare, right? Wrong! It’s commonly attributed to the Bard’s Scottish play, MacBeth, but it was actually penned by Walter Scott from the poem Marmion. Another case of mistaken appropriation ... or accreditation.)

DECODING THE PATTERN Apparently the stitch patterns in an Aran jumper have deeper meanings and symbology. The Honeycomb links to the hard-working bee and praises the insect’s work ethic and efficiency. The Cable is a nod to the fishermen who traditionally wore these jerseys while out on dangerous waters. The Diamond pattern is apparently a blessing for wealth and success while the Basket weave is symbolic of the fishermen’s basket and a representation of hope for a bounteous catch.

M AY / J U N 2 0 1 8

FISHING |

O K AVA N G O D E LT A

uy Lobjoit is a worried man. One of the owners of Guma Lagoon Camp in the Okavango Delta panhandle, Guy has spent most of his adult life introducing tourists and friends to the many natural splendours of this uniquely beautiful watery wonderland. The Okavango is no place for the faint of heart. Dangerous animals large and small are constant companions. Medical help is uncertain and provisions difficult to obtain, transport and store in this hot remote African frontier. But Guy and his wife Bev have built a life and family here, justifiably proud of the service they offer at Guma, passionate about what they do and the role they play in the conservation and awareness of this World Heritage Site. Guy is also a renowned and avid angler. Over the past decade, with the assistance of Airlink’s direct flights to Maun, we’ve visited the Okavango Delta many times to fish and enjoy the phenomenon of the annual barbel runs. Like any natural event timing may vary, and some years are better than others, but we’ve experienced some of the most amazing catch and release angling anywhere in the world in this jewel of Africa. The runs normally occur around October when the annual flood waters cascading from the highlands in Angola and wending their way through Namibia and into the otherwise arid north western reaches of Botswana start to recede off the floodplains, bringing with it an abundance of small baitfish on which the larger species feed. But over the past two years

RIGHT: Guy Lobjoit of Guma Lagoon Camp. TOP RIGHT: An idyllic setting for anglers – the allegedly abundant waters of the Okavanga.

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THE SAYING GOES NOT TO JUDGE A BOOK BY ITS COVER, BUT AS BRAD CARTWRIGHT DISCOVERED, DON’T JUDGE THE HEALTH OF THE OKAVANGO BY THE OBVIOUS – LAND-LOCKED – WILDLIFE. THERE’S A PROBLEM BELOW THE WATER’S SURFACE.

things have changed dramatically. The schooling barbel themselves are very much smaller than ever before and species like the beautiful nembwe have completely disappeared from the system. Other bream species and the tiger fish we love to catch and release have seen a radical decline in numbers and a change in behavioural patterns. What has caused this sudden change? Well the answer is no-one knows. Theories and rumours are plentiful, but really no more than speculation. Netting is often blamed, but this practice has been going on for decades and could certainly not have wiped out an entire species in this short period of time. Water levels is another possibility, but these have fluctuated for aeons without the apparent damage we are seeing now. What needs to happen is an urgent scientific study on salinity, pH levels and testing of the water for contaminants poisonous to

The fish that swim below the surface of the water are largely taken for granted or simply not considered at all.

FISHING

A WORRIED MAN

fish. Guy has been trying, with the voluntary help of other concerned parties, to institute this, but a project of this magnitude requires government intervention and assistance. Given that this area is a World Heritage Site one would assume international assistance would also be a possibility. In the short time we were there our crews covered over 200km of the panhandle searching for barbel runs. Those we found seemed to be juvenile fish acting on instinct rather than the normal feeding frenzy and in most instances the other species that normally accompany the runs were absent, barring one or two small tigers in the general area. The one exception occurred on our last morning when Guy and I found runs closer to Guma which had attracted a fair number of the

vicious tigers. Over a period of about two hours our poppers and stick baits were attacked again and again, with the normal low hook-up rate on surface lures, but still a fairly impressive number of fish were landed and returned. On previous trips the average size of tiger fish patrolling the runs and getting to the lures first would have been between three and four kilograms: this time the largest fish landed was 2,7kg with the average less than one kilogram. The bream species were also very skittish compared to previous years, but we didnâ&#x20AC;&#x2122;t put in as many hours hunting for them as we did the tigers. Guy, however, is adamant their numbers have dwindled alarmingly as well. Unlike the spectacular bird and animal life in the Okavango, which are a visual and constant reminder

of the heritage and beauty of Africa, the fish that swim below the surface of the water are largely taken for granted or simply not considered at all. Yet without a viable underwater habitat the whole food chain might break down endangering one of the most exceptional tourism destinations on the planet, as well as the rare and endangered species that thrive there. Guy is right to be worried, as should we all.

MIDDLE: Guma Lagoon Camp makes the most of its watery location in the Okavango Delta. ABOVE: Open wide! Although barbel were hooked, they tended to be juvenile...much like the angler posing with his catch!

M AY / J U N 2 0 1 8

MOBILE APPS |

STEPPING IT UP! WALKMETER WALKING AND HIKING GPS Walkmeter is the most advanced application for walkers and hikers: it makes your phone a powerful fitness computer with maps, graphs, splits, intervals, laps, training plans and more. It tracks all steps all day, as well as cadence during workouts, and excludes stopped time, with automatic stop detection. This app will record an unlimited number of workouts, and no website login is required. You can view your workouts on a calendar, or by type of activity or route – view your performance on the bar or pie charts to monitor progress. What is really cool is that this app also records the weather on each workout! That’s particularly handy to analyse whether it was too cold and wet to get the most out of your performance – or perhaps if you suffer in the heat.

MAP MY TRACKS WALKING Walking, hiking or just out and about on the move – you can track it all AND stream it live with Map my Tracks. This app turns your phone into a highperformance all-sport GPS tracker that is easy and fun to use. Track your distance, speed, pace, heart rate, calories burned, time and get a breakdown of your activities for every day, week, month or year. You can compare and compete with others by logging your performance on the online leader boards. An added feature is to identify nearby peaks, places and even other users by tracking live on your phone camera. Don’t get lost – browse maps and new nearby routes to try.

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IT’S BECOME QUITE THE DONE THING TO COMPARE HOW MANY STEPS YOU’VE TAKEN PER DAY. DO YOU HAVE A 5 000 OR 10 000 STEP LIMIT – AND HOW LONG DOES IT TAKE YOU TO REACH YOUR GOAL? DAVID BOWMAN EXPLORES A FEW WALKING APPS.

PACER PEDOMETER AND STEP TRACKER Pacer is like having a walking buddy and fitness coach alongside you. Track your steps 24/7 with just your phone using Pacer’s simple interface and beat your goals. The fitness programmes are personalised and the guided workouts assist in achieving your own unique fitness goals. You can also get motivated more by joining the amazing pacer community. No wristband or other hardware required, no login required – download, pick an avatar and get going! Pacer tracks your steps all day long whether your phone is in your hand, pocket, in your jacket or on an armband. It records steps, calories, distance and active time and uses GPS to track your outdoor running, walking and biking on a map for you to check out later.

WALKING FOR WEIGHT LOSS An ideal app to get used to before the cold days of winter take hold. You’ll see results in less time by combining walking and speed-up technique. The training programme includes interval training designed specifically for weight loss; a ready-touse three month training programme that includes five to seven workout days a week; three program options for various levels of fitness; indoor and outdoor workouts; GPS maps of your walks; audio instructions to each training session; detailed statistics and easy access to unlimited workout music right from the app! Personally, I loved this feature! And here’s why: the tempo of the music adjusts to your workout rhythm. The app integrates with Apple’s Health app, Runkeeper, Fitbit and MapMyRun.

ONE LUCKY READER STANDS A CHANCE OF WINNING A SPECIAL EDITION KWV 100 YEARS OF EXCELLENCE WINE BARREL FRIDGE, A TRUE COLLECTOR'S ITEM.

Join KWV in celebrating 100 years of success in innovative viti- and viniculture. Nestled in the quaint Western Cape town of Paarl, KWV's modest beginning sprung from dreams of visionary local farmers. Today KWV has grown into a globally recognised, award winning wine and spirits company.

To qualify, send the answer to the following question in an e-mail to cheers@cheersmag. co.za, clearly marked Cheers KWV 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. Entries close on 5 June 2018. QUESTION: In which year was KWV established? Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page. See T&Câ&#x20AC;&#x2122;s on pg 04. KWV will courier the prize to the winner.

This is a tremendous milestone considering the pioneering role KWV played in the South African Wine industry since 1918. Reflecting on our past and appreciating the present, we are able to envision a great future. THE PRIZE IS VALUED AT R12 000

May passion, partnership and your pioneering spirit, lead the way for the next century to come.

Fo r m o re i nfo r m at i o n , v i s i t w w w. k w v. c o . z a a n d fo l l o w @ K W Vw i n e s o n Fa c e b o o k , I n s t a g ra m a n d Tw i t t e r # D o L i fe # W i n n i n g At L i fe # C l a s s i c C o l l e c t i o n # Ke e p I tS i m p l e

ON PAGES & SCREENS

FAMILIAR FACES AND CHARACTERS CAN BE FOUND IN THE LATEST CROP OF MOVIE RELEASES AND BOOKS – WHILE PATIENT MUSIC LOVERS WILL BE DELIGHTED AT POPULAR ARTISTS’ NEW TRACKS. DEADPOOL 2

SOLO: A STAR WARS STORY In the newly-released Solo: A Star Wars Story, or simply Solo, the American space

Western film is centred solely on the morally flexible Han Solo. Produced by Lucasfilm from a screenplay by Lawrence and Jon Kasdan, it is the second Star Wars anthology film, following the 2016 film Rogue One. A stand-alone instalment, set prior to the events of the original 1977 film, it explores the adventures of a young Han Solo and Chewbacca, including meeting Lando Calrissian. The film stars Alden Ehrenreich as Solo, alongside Woody Harrelson, Emilia Clarke, Donald Glover, Thandie Newton, Phoebe Waller-Bridge, Joonas Suotamo, and Paul Bettany.

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Scarily scarred wisecracking blade wielding mercenary Deadpool is back to battle ninjas, the shadowy yakuza criminals and a pack of aggressive dogs in this action adventure sequel. Josh Brolin takes on the role of the main protagonist Cable, tasked with kidnapping a prodigiously talented child and Deadpool has to stop that happening – once he’s rounded up all the gluten in the world and sent it into outer space to stop it from hurting people ... As you can gather, the gags and humour are sickly funny and the action is full on, especially since movie director David Leitch is a former stuntman and is happy to push the boundaries. And another sequel, Deadpool 3, is reportedly already in development.

JURASSIC WORLD: FALLEN KINGDOM

Four years after the destruction of the Jurassic World theme park, Owen Grady and Claire Dearing return to the island of Isla Nublar to save the remaining dinosaurs from a volcano that’s about to erupt. The sequel to 2015’s Jurassic World which introduced actor Chris Pratt to the Jurassic franchise, is the fifth to be made. The characters (reprised by Jeff Goldblum, Bryce Dallas Howard and Toby Jones) soon encounter terrifying new breeds of gigantic dinosaurs while uncovering a conspiracy that threatens the entire planet.

You have an audience cheering you on. Everybody is in your corner. Do your best for them.

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

WILDNESS

SNOW PATROL Fans of the Northern Irish-Scottish rock band’s music have had to wait a very long two years for the release of this album which was originally slated for 2016. As a result of the musical equivalent of writer’s block by frontman Gary Lightbody, it’s been seven years since the hugely talented group made any new songs available to the listening public. Fallen Empires was their previous album. Their teaser video dropped in March and was eagerly received by fans who appreciated the preview of their typical driving pop-rock beats – this time overlaid with some orchestral flourishes. In an interview with Rolling Stone magazine Lightbody said the many types of wildness “can be distilled into two: the wildness of the modern age, all it’s confusion, illogic and alienation and a more ancient wildness. Something primal, alive and beautiful that speaks to our true connectivity, our passion, our love, our communion with nature and each other. This is the kind of wildness the album is centred around. The loss of it.”

BE MORE KIND

FRANK TURNER The political zeitgeist of America has provided rich fodder for creative folks. And English musician Frank Turner has reacted to the way the world is with his new album, appropriately titled Be More Kind. The album title itself comes from a Clive James poem, with Turner having reportedly said: “A lot of older, wiser people tend to say things like that, that the things that come out in the wash at the end of a human life are the way you treated the people around you. In the modern world, that’s a lesson that all of us, myself included could do to learn.” The album art is graphic and simple but demonstrates that you can’t punch someone in anger if you’re holding their hand in kindness and love.

CINEMATIC

OWL CITY Known for his massive 2009 hit Fireflies, Adam Young has embarked on this 18 track album approaching it like a movie and breaking it down with scenes from his life. The sixth album to be released, Young explains on his website: “It’s a personal narrative, as if a film was made from key scenes throughout my life. “My hope is there’s a way to teach yourself to recognize and appreciate what I like to call, ‘movie magic moments’, so you don’t miss out on them. That’s what the title alludes to. You have an audience cheering you on. Everybody is in your corner. Do your best for them.”

EDUCATED: A MEMOIR

TARA WESTOVER It’s an international bestseller: a true story of a 16-year-old girl, born to an Idaho-based survivalist family who realises there must be more to life than salvaging junk in her father’s scrapyard. She leaves her family behind, gleans enough education to be admitted to college and then starts a life journey that ultimately sees her earn a PhD from Cambridge! Westover grew up preparing for the End of Days, watching for the sun to darken, for the moon to drip as if with blood. She spent her summers bottling peaches and her winters rotating emergency supplies, hoping that when the World of Men failed, her family would continue, unaffected. The New York Times Book Review wrote: “The extremity of Westover’s upbringing emerges gradually through her telling, which only makes the telling more alluring and harrowing ... By the end, Westover has somehow managed not only to capture her unsurpassably exceptional upbringing, but to make her current situation seem not so exceptional at all, and resonant for many others With the acute insight that distinguishes all great writers, Westover has crafted, from her singular experience, a universal coming-of-age story, one that gets to the heart of what an education is and what it offers – the perspective to see one’s life through new eyes, and the will to change it.

LOOK FOR ME

LISA GARDNER Detective DD Warren and Flora Dane are in a race against time to save a

young girl’s life – or bring her to justice. A nail-biting thriller by the international number one bestselling author, Lisa Gardner. A family home has become a crime scene. Five people are involved: four of them have been savagely murdered; one – a 16-year-old girl – is missing. Was she lucky to have escaped? Or is her absence evidence of something sinister? Detective DD Warren is on the case, as is survivor-turned-avenger Flora Dane. Seeking different types of justice, they must make sense of the clues left behind by a young woman who, as victim or suspect, is silently pleading, look for me.

HOW I LOSE YOU

KATE MCNAUGHTON When Eva and Adam fall into bed one Friday night, tired and happy after drinks with friends, they have their whole lives ahead of them. But their story ends on page 12. That’s no reason to stop reading though, because How I Lose You is a story told backwards – and it’s all the more warm, tender and moving because we know it is going to be interrupted. It’s a story Eva thought she knew – but as you and she will discover, it’s not just the ending of the story that she got wrong.

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

M AY / J U N 2 0 1 8

RESPONSIBILITY |

SMOKE IN YOUR EYES

ABOVE: A sight which warms the heart – and the hands; a crackling log fire blazing with warmth. RIGHT: Wood burning stoves are efficient at heating large areas – but did you know that annual maintenance of the stove and flue are important?

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FIRE RISK

enturion, Midrand and Pretoria are places which bristle, as do Underberg and Himeville in the Drakensberg midlands of KwaZulu-Natal. They bristle with massive lightning conductors because of the incidence of electrical storms – and the close proximity of a host of thatched roofs, either the main dwelling or the more common recreational lapa and braai area. Those conductors are there to prevent lightning striking and setting the thatch ablaze. Elsewhere in the country – such as the Western Cape with its winter rather than summer rainfall – thunderstorms accompanied by fierce lightning displays are far less common. But it doesn’t mean that the fire risk is any lower – because on those cold, wet winter nights people cosy up to wood burning stoves, relying on them for warmth. And there’s always the ‘binnebraai’ for weekend social gatherings or simply a casual chop-&-dop on a Tuesday – because you can!

Shine a powerful torch up your chimney or flue and you might be surprised at what you see.

FIRE CAN BE DEVASTATING. NEWSPAPER HEADLINES ANNUALLY DOCUMENT MASSIVE LOSS OF LIFE AND PROPERTY DUE TO SHACK FIRES CAUSED BY EXPLODING PRIMUS STOVES, UNATTENDED CANDLES OR PARAFFIN LAMPS. BUT HAVE YOU GIVEN ANY CONSIDERATION TO YOUR FIRE RISK?

RESPONSIBILITY

And, to mangle the oft-quoted metaphor, where there’s fire – there’s smoke. Smoke has to be extracted or vented because of the dangerous noxious gases which are given off. One of the most lethal of these is carbon monoxide, an odourless and colourless gas that can cause serious illness or even death if it builds up. Gas aside, the soot and ash can adhere to the inside of the flue as the smoke is being vented. This ash and soot residue can stick to or line the mortar, brick or metal pipe in the form of creosote. Ever had little bits of soot come rustling down the chimney or pipe? It’s not a sign of an unscheduled visit from Santa but rather an indicator that your pipe or chimney needs attention – pronto! Shine a powerful torch up your chimney or flue and you might be surprised at what you see. So how much thought have you given to the safety of your chimney flue – either for the gas, coal or wood-burning stove or binnebraai? Not meaning to sound like a Chappie’s bubblegum wrapper but did you know that residue build-up on the inside of the flue can itself cause fire? Creosote can eventually catch alight – and result in not just permanent damage to the masonry or brick chimney but it can set the whole house ablaze. Blocked and clogged flues or chimneys are not only less effective at smoke extraction (and make the room smokier) but they are downright dangerous because of possible carbon monoxide build-up inside the room or home and hence potential poisoning and death. It’s scary but true! Chimney sweeping remains a very necessary precaution even though we are not living in Victorian England, the time when author Charles Dickens had desperately poor young street urchin Oliver Twist almost apprenticed to a chimney sweep. (See sidebar.) And it’s not just residue buildup the homeowner should worry about. Often in the case of good M AY / J U N 2 0 1 8

RESPONSIBILITY |

FIRE RISK

Smoke signals – a chimney or flue needs to vent smoke effectively, and needs to be checked for particulate build up.

old bricks and mortar chimneys, birds like to make safe nests in them. The resultant debris is always a potential fire risk. So before the mercury plunges any further: if you have either a wood burning stove, gas stove, fireplace or binnebraai – give it a visual check yourself. If creosote residue is obvious to the eye, consult a chimney sweep and get the flue cleaned. Nowadays chimney sweeps are ultra-professional and rely on the marvels of modern technology – like effective high-pressure vacuum cleaners to ensure that no fine dust and ash dirties the home.

ABOVE: A sight which should make any homeowner’s blood run cold: creosote residue clogging the pipe!

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DID YOU KNOW To this day, in September an annual chimney sweeps festival is held in Santa Maria Maggiore, a village in Piedmont, Italy. Meanwhile in Rochester in Kent, a three day festival is held at the onset of Spring and chimney sweeps parade as part of the commemoration – since it was the one day a year sweeps were given off work. The Rochester Sweeps Festival dates back 400 years! In an article in the BBC History magazine, Eugene Byrne reported that “the familiar sweep’s circular brush on the end of flexible rods, which could be screwed together and pushed up the flue, was invented in the 1820s by London engineer Joseph Glass for the express purpose of keeping boys out of chimneys.”

Chimney sweeping became a profession with the increasing use of coal for domestic heating.

Chimney sweeping became a profession with the increasing use of coal for domestic heating. Brick chimneys for wood fires were usually wide enough for an adult to clean, but coal requires a narrower flue. The poorly regulated urban expansion that began before the industrial revolution meant a proliferation of buildings with flues full of turns and angles – and these had to be cleaned to prevent chimney fires. This was best done by a small person with a brush for soot, and a metal scraper for harder tarry deposits. – BBC History, 2011

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LO O P D O P |

DIE GEHEIM VAN DIE BOONTJIESOP BOONTJIESOP IS NIE SOMMER NET BOONTJIESOP NIE. OM DIT REG TE MAAK, MOET JY FYN KAN VERNEUK ... lange gesein. En in die kombuis het die Aga-koolstoof gekook. So grote met ses plate. Regs agter was altyd ’n groot ketel steunend vol warm water. Deur die week was daar huishulpe, maar tannie Lenie het naweke self gesorg vir kos. En wintertyd was elke Saterdagaand boontjiesoptyd. Háár boontjiesop. Sy het eintlik Vrydagaande al ns het elke jaar wintermet daai soppie begin. In die groot vakansies Krugerwildtuin erdepot is uie stadig in botter toe gegaan vir twee weke. gesoteer, dan die beesskenkels Dié jaar was daar ’n bonus. Ek het wat bruin gebraai word. So kom saam met my grootste vriend, daar groentes en dinge by en dié Dewald, na sy ouma en oupa se bedryf staan en kreun saggies deurplaas naby Carolina gegaan vir die twee weke voor ons wildtuinvakansie nag op die Aga. Terwyl die bruin boontjies in water week. Iewers sou begin. Dan sou my pa-hulle my langs die pad gebeur die magiese. daar kom oplaai op pad Kruger toe. Saterdagaande as die boontjieElf jaar oud op ’n plaas in sop se reuk die hele huis begin Carolina-distrik is hemel op aarde. versier, met die Lister se doef-doef Oom Hans het my leer trekker ry. gerusstellend daar ver agter iewers, Ek het leer om ordentlik perd te ry. kom oom Hans se groot plesier Help bees slag. Ons het gaan “jag” van die week. Hy haal die bottel met windbukse. Oom Hans het Sedgwick’s Old Brown Sherry duidelik gesê net swartkraaie. Hulle is vuilgoed. Uitheems. Ek het nou nie uit (deesdae R46,99 by Tops in Carolina), twee sjerrieglasies en heeltemal verstaan wat “uitheems” stap na sy Lenie toe. beteken nie, maar swartkraaie was “Sjerrietjie vir jou my ding?” die teiken. Ek onthou hoe ons dorp toe gery vra hy. “Jy weet mos ek drink niks het om by die hotel te gaan varkkos haal. Al die oorskiet in asblikdromme nie, Mannetjie,” antwoord sy hom. agterop die bakkie. Dan sit ek en Dewald op die deksels om te keer dat die sop-en-sous nie uitspat nie. Borselkop in die wind. Grondpadstof op die tande. En sononder as die Hoëveld sy koue begin uithaal, word daar stronkvuur in die kaggel gemaak. Die huis het nog op ’n Lister geloop en die plaaslyn het drie kortes en ’n

O Tops At Carolina Address: 28 Voortrekker, Carolina Tel: (017)843 2890 Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 19h00 Sat: 09h00 - 19h00 Sun: 08h00 - 19h00 Public Holidays: 10h00 - 17h00 TOPS Customer Care Tel: 086 031 3141

“Behalwe Nagmaal ...” “Ek weet, maar ek hoor maar net weer.” “So sjarmant ... steeds.” Dan gaan sit hy by die kombuistafel, skink vir hom ’n soop en kyk hoe sy die sop klaarmaak. Liefde is ’n ritueel. Hy wag sy oomblik af. Hy weet sy gaan nou al die leë bakke wasbak toe vat. Die wasbak wat buite sig van die Aga is. Daar gaan sy; hy vlieg op met die bottel sjerrie in die hand en gooi ’n lekker dollop in die sop, roer vinnig en gaan sit weer onskuldig op sy plek. So uur later kom die groot wit boerbrood met die swart kors uit die oond. Dik snye word gesny. Plaasbotter smelt weg. Die boontjiesop stoom jou in ’n beswyming in in die groot, wit sopborde. Oom Hans slurp behaaglik deur sy oorhangsnor. Dis net met dié sop wat hy mag. “Wat maak dat jou boontjiesop die lekkerste in die wêreld is?” “My geheime bestanddeel,” antwoord sy. “Wat is dit?” “Ek kan mos nie sê nie. Dan’s dit mos nie meer geheim nie.” “Tjorts,” sê oom Hendrik en lig sy weeklikse glasie sjerrie.

Saterdagaande as die boontjiesop se reuk die hele huis begin versier, met die Lister se doef-doef gerusstellend daar ver agter iewers, kom oom Hans se groot plesier van die week.

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Cheers Vol. 36 May / June 2018

Articles inside

RESPONSIBILITY

LOOPDOP

DIARISE THE ITEMS

MOBILE APPS

GONE FISHING

ENTERTAINMENT

STITCHED UP

ALL REVVED UP

THINGAMAJIGS

HOT NEWS

WINTER BREWS

EMILE JOUBERT

BOOK GIVEAWAY

BLOGSPOT WITH TERESA ULYATE

RED IS THE COLOUR OF LOVE

EDITOR’S LETTER

HOT BITES

THE SCOOP