Spotong Edition 12

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CONTENTS In this Issue

CONTENTS

EDITOR’S NOTE

IN THIS ISSUE...

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ur beautiful country is going through times as interesting as they are tough - what else is new? It has always been this way ... Everywhere people are gathering to discuss the latest developments in sport, culture and politics - and in many cases, the chosen place of meeting is a tavern. What better place to share news, views and insights from all over Mzansi?

This issue kicks off with sad news: the passing of Mr Majola has left a vast empty space in the soul of the Gauteng Liquor Forum. We pay respect to his memory and hope that a leader of similar calibre will arise to take his place.

Fortunately there is some good news. The NTHA has had a very good quarter. The liquor industry is going from strength to strength, as you will

discover in our industry news section. Spaza shop owners and stokvel members are receiving ever more options to improve their business and financial plans. Even Bafana Bafana are looking a lot stronger and more disciplined, thanks to coach Spokes Mashaba (read more in our article on him).

But most of all our praises go to the members of the Gauteng Liquor Forum, who in times of struggle and adversity have always held their heads up high. As always this quarter we feature four of the finest taverns and the larger-than-life personalities responsible for leading them to success.

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TRANSPORT 12 Soweto taxis go green 13 Making the leap

SPAZA SHOPS 14 Spaza power!

STOKVELS 15 Focusing on healthy choices

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INDUSTRY NEWS

20 When beer meets cuisine

TECHNOLOGY CONTRIBUTORS Greg Penfold David Capel

CONTACT

editor@spotongmag.co.za

PUBLISHING HOUSE

SALES MANAGER

22 Turn your tavern into a boombox

Chioma Didi Okoro

SALES Paul Styles Didi Okoro Melanie Scheepers

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EQUIPMENT 24 Designed to win

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26 Tough but accommodating multipurpose hauler

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MANAGING DIRECTOR AND PUBLISHER Donna Verrydt

FINANCE AND OPERATIONS DIRECTOR Lesley Fox

TAVERN REVIEWS SPORT

PROUDLY ENDORSED BY:

Copyright © 2014 Contact Media & Communications. Spotong is published by Contact Media & Communications. All material is strictly copyright with all rights reserved. No material may be reproduced in part or whole without the express written permission of the publisher. No responsibility will be accepted for unsolicited material. The publisher accepts no liability of whatsoever nature arising out of or in connection with the contents of this publication.

Whilst every care has been taken in compiling this publication, the publisher does not give any warranty as to the completeness or accuracy of its contents. The views and opinions expressed in Spotong are not necessarily those of the Publisher or contributors.

30 Shaking up Bafana

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EVENTS & SOCIALS www.spotongmag.co.za

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GLF

D N E G E L A O T L L FAREWE m

t, Gauteng Liquor Foru

iden

By Linda Madida, Pres

THE PASSING OF MR MAJOLA IS DEEPLY FELT BY ALL

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t is with sadness that we have come to lose such a great leader as Mr Majola, an extraordinary man who lived under the sun and in our time. What a catastrophe this is for the Gauteng Liquor Forum and Gauleba. He had an undying passion for business, specifically in the liquor industry: many became traders through his efforts. Many found refuge in his efforts, too, and in him: when the government kept failing us in the liquor trading industry, he raised the highest economic standard in and outside Tembisa and for that we highly commend him and his expertise in the field.

As a legend, he left a legacy for many.

He understood that in order to be prolific one had to be proficient. His organizational skills remain unparalleled and phenomenal; his shoes will be too big to fill. On behalf of Gauteng Liquor Forum, we hereby wish to extend our esteemed salutations to the contribution he made in the liquor industry.

He had six following goals that he wished to achieve for our liquor traders: 1. Through his contribution he proposed changes in the 2013 liquor bill including shebeens licensing but

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to date the government has not responded.

2. He wanted to progress on all applications that were submitted through the liquor board but to date there are still no answers. The government had said that it will be a three-month process but we are now way over three months.

3. The conversion of shebeen permits to shebeen licenses has come to a stand still since the passing of the late MEC Nkosiphendule; even the Yeoville case is still pending a response.

4. New entries into mainstream town planning are not functional especially Ekurhuleni: they’re so incompetent that they cancel the meetings when we arrive at their premises.

5. The former Buphutatswana citizens were all promised the free concerned letter use but nothing they are now going for fraudulent permits.

6. It is very sad that all the liquor giants never saw what they have ripped off: I am talking about people like Saint Mahlala, Sam Buthelezi and others who never even saw what the shebeen license looks like.

In all the above goals not achieved, the Gauteng Liquor Forum members will assume that the forum is not delivering when in fact it is our government that continues to fail us.

We vow to soldier on!

We extend our deepest condolences to Mr Majola’s loved ones and may his soul rest in eternal peace.

We at Spotong also wish to take this opportunity to wish Mr Majola’s family and friends our sincere condolences.

Never can the role played by the tavern trade in the historical and ongoing struggle for social and economic freedom be forgotten. True leadership arises from within our midst, and leaders like Mr Majola are exactly what South Africa needs to confront its challenges in ways that make sense to the community.

Who understands the problems of the people better than those who have had to confront the same problems and achieved success? Such leaders, who are the people’s unofficial representatives, ought to be consulted broadly by all those who share the goal of leading our country forward into the prosperous future that it undoubtedly deserves.

INDUSTRY NEWS

R O F R A E Y S U O R E P S O A HECTIC AND PR

NTHA

tion and Hospitality Associa The National Tourism in highly successful year (NTHA) experienced a hts of outstanding highlig 2014, with a number

T

he association’s commitment, hard work and dedication led to it receiving accreditation from Cathsseta, the Culture Art Tourism Hospitality and Sports Sector Education and Training Authority, in January – recognition of the vital role it plays in the industry.

In addition, NTHA was also recognised as the main sponsor of a 12-month learnership programme for 24 learners who will be accredited at the end with NQF level 4 cerctificates for professional cookery.

On April 3 NTHA did it again by launching a conference centre and catering kitchen at its headquartes in Meadowlands, Soweto. The centre will serve the community by hosting events ranging from workshops to business expos, seminars, meetings and

NTHA team enjoy thei

r year-end party at the

end of a busy 2014.

birthday celebrations. The centre can accommodate about 150 people.

The catering kitchen was officially opened by local councillor Takalani Nefotoni, NTHA executive Fanny Mokoena and entrepreneur Monde Dhladhla.

The kitchen is designed to accommodate learners participating in a learnership programme and who need a suitable venue for theory as well as practical work, before they are placed at companies.

On April 23 NTHA, in support of Liquor Traders Against Crime and working hand in hand with the SAPS donated cosmetics packages to Victim Empowerment Centres as a way of giving back to police stations for the work they do.

NTHA donates blankets to needy senior citizens of Soweto.

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And it doesn’t end there. On July 18 NTHA celebrated its annual Christmas in July event, which is now nationally known as 67 minutes, by donating blankets to needy senior citizens of Soweto.

On August 28 NTHA hosted a women’s day event, a highlight on its annual calendar. The event was held at the Meadowlands Conference Centre and women who attended were given scarfs as presents, while learners from Ndofaya Cateres provided delicious meals as part of their practical training.

September the 26th 2014 NTHA celebrated Heritage day with senior citizens of Meadowlands who experienced the Sophiatown removals.

Seniors danced to the Sophiatown music and enjoyed the African beer and cuisine prepared by Ndofaya Caterers. Arts and craft stalls provided further interest.

October 17 saw NTHA celebrating annual Liqour Month. This involved each of its 24 branches bringing ten patrons to learn about the business of liquor outlets and to celebrate the day with them. The theme of the day was Codes

Ndofaya catering offic

ial opening with loca

l councillor Takalani

Nefotoni.

Ndafaya Caterers.

of Conduct, and this involved patrons and traders being educated about some of the essentials of the liqour industry and the dangers of drinking and driving.

On December 10 NTHA held its end of year party at Krugersdorp Resort. All branches were present and the event proved a well deserved celebration after a very successful year.

Lastly, on December 30 NTHA represented liquor traders at a prayer meeting for accident victims on Moloto Road in Pretoria. Moloto Road has one of the highest accident rates in the country, mostly due to speeding and drunken driving.

Ndofaya caterers well on their way to receive their Professional cookery qualification.

So all in all, it was a very busy and successful year, and 2015 looks certain to be just as hectic. www.spotongmag.co.za

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INDUSTRY NEWS

EET WHEN GIANANTDSGM FI TO JOIN FORCES SAB, COCA-COLA

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hree major players on the beverage scene – SABMiller, The Coca-Cola Company and Gutsche Family Investments (GFI) – are combining their soft drinks bottling operations in South and East Africa to create a group with $2.9bn in revenue across 12 fastgrowing markets.

This dramatic move will see the new company, which will be headquartered in SA, taking advantage of a range of exciting opportunities in the evergrowing beverage sector.

It will be 57%-owned by the brewer, 31.7% by GFI, which is the majority

owner of Coca-Cola Sabco, and 11.3% owned by The Coca-Cola Company, the groups said recently.

As part of the deal, Coca-Cola will also acquire SABMiller’s sparkling soft drink Appletiser brands globally, and buy or be licensed for a further 19 nonalcoholic names in Africa and Latin America for about $260 million.

“The opportunity is significant, with favourable demographics and economic development pointing to excellent growth prospects,” said Alan Clark, SABMiller CE.

“This also signifies a strengthening of our strategic relationship with The CocaCola Company.”

Management consultancy McKinsey says that Africa’s consumer spending on shopping, banking, telecoms, and tourism could grow to $978bn by 2020, from $570bn in 2010.

The new firm, Coca-Cola Beverages Africa, will have more than 30 bottling plants when the deal is completed, bringing together brands such as Appletiser and spring water Valpre in countries such as South Africa, Kenya, Ethiopia, Mozambique and Tanzania.

T E M M U L P S E IC R P R E ZIM CID IENCY, REAPS REWARDS FFIC AFDIS IMPLEMENTS Ecompetitive and start producing Hunters

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t’s not often that prices come down, and when they do, it’s always a highly welcome development.

In a major development, Zimbabwe Stock Exchange-listed wine maker, African Distillers (Afdis) says the price of ciders produced under license will be reduced by between 22 and 25 percent due to cost effective production from its $5 million new packaging plant.

Cecil Gombera, Afdis’ managing director, said the company needed to invest in new technology in order to be more

and Savanna ciders locally.

“We will continue to bring down the [production] costs and therefore pass on the affordable price to the consumer.

There should not be any fear about the quality of this product. This is a first world investment,” said Gombera at the official commissioning of the plant last month.

The recommended retail price of Hunters has gone down to $1.25 from

$1.60 while Savanna is now priced at $1.35 from $1.66 although most liquor outlets round off the prices to $2.

It’s not the only instance of prices in the industry dropping in recent times.

The move comes as last month listed beverages maker Delta Corporation (Delta)’s retail price of beer marginally went down from between five cents and 20 cents across the whole portfolio stating that affordability had become a big issue for the Zimbabwean consumers.

Y R T S U D IN E IN W ’S A S IN THE QUIET REVOLUTIONHIGHER PROFITS NTENT, LOWER ALCOHOL COThe wines are also harvested a month

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ome call it “healthy” wine, and others say it’s about to start a revolution in South Africa’s wine industry.

It has clear health spinoffs and doesn’t come with the heavy, high alcohol content for which South African wines are known.

These “new age” wines take their inspiration from the Rhône valley in southern France and hail from the ‘Swartland’ (black country) region of South Africa, where they are being produced as naturally as possible, in soil dense with nutrients.

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“The basic thing about this area, why I came here, is the soil,” says Eben Sadie, early to do away with the heavy, high 42, a former surfer and the first of the alcohol content normally associated with renegade winemakers to settle here in wine.

1997.

The initiative involves a handful of young wine loving friends who are turning their backs on the very practices that have made the country’s wine industry such a success over the decades.

The land they have chosen for this exciting new development is drier and healthier than traditional wine producing regions like Stellenbosch and Paarl and the vines are thirsty for moisture and the farms empty of tourist buses.

“When people think wine, they see estate. But wine is all about the soil and the site.”

Xavier Didier, a French sommelier based in Cape Town, calls it a counter-culture phenomenon.

“They wanted to get out of the usual commercial channels of tourists and mass production, and this New World style of wine, the fruits, the alcohol, the Robert Parker flavours.”

INDUSTRY NEWS

!

K C A B G N I T H FIG GAL PERU BREW SAB TAKES ON ILLE

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ABMiller is determined to fight back against illegal alcohol producers in Peru.

The beer giant said recently it wants Peruvian fuel producers to buy locally produced ethanol as part of its drive to combat illegal alcohol, which makes up almost a third of the total alcoholic beverages market in Peru.

The good news is that this illegal market appears to be feeling the strain, with illegal alcohol’s share of the market having fallen from 41% to 31% over the past 13 years, as more people can afford legal alternatives. Another reason for the decline is that beverage companies have extended their reach into new areas across the country.

Illegal alcohol, though, is up to ten times cheaper than beer, so SABMiller, and its Peruvian operation, Backus, has a big fight on its hands. The company, along with other producers in Peru, is determined, however, to reverse a culture that is deeply entrenched in Peruvian society.

Illegal alcohol, which is widespread in various Latin American and African nations, is mostly made in Peru from ethanol derived from sugar cane, according to Felipe Cantuarias, Backus’s vice-president of corporate affairs.

Backus has taken the fight to illegal producers on several fronts, recently having launched a cheaper entry level beer and campaigning with government and other producers to highlight the health risks associated with illicit alcohols.

And that’s not all. It also wants buyers from Peru’s 10 major sugar cane suppliers to be placed on a public registry, while beer producers are putting a business case forward to government and fuel refiners on the merits of sourcing ethanol locally, Cantuarias said.

It is hoped that ethanol prices will rise in time, by diverting much of the ethanol supply to new sources and cutting back on imports, thereby restricting supply.

To understand how important it is to SABMiller to take action against illegal alcohol production in Peru, it is important to understand that Backus

has about a 96% share of the Peruvian beer market, which in turn has a 62% share of the total alcoholic beverages market. This means that illegal alcohols are SABMiller’s biggest competitor in the Andean country. Peru is SABMiller’s second-largest market in Latin America, behind Colombia.

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K S I R D N A T S O C REDUCING CE SUSTAINABLE BARLEY INDUSTRY NEWS

DU SAB AND WWF-SA INTRO FARMING PROGRAMME

By SAB

custodians of our South African natural etter Barley Better Beer, in resource base, with partnership with the World advisory extension Wildlife Fund for Nature of support to adopt South Africa (WWF-SA), is in best practice that its pilot phase in the dryland area of ensures farming the Southern Cape as well as in the maintains, protects irrigated barley areas in the Northern Cape. The pilot stage is focused on water and restores key natural systems, reduction, improved carbon footprints, while minimising soil health and clearing of alien vegetation (as well as the protection and the environmental impact of production restoration of ecosystems) and is set to activities for run for approximately two years. the benefit of producers, as well as The Better Barley Better Beer programme downstream users,” says Inge Kotze, involves a total of 26 barley producers WWF Senior Manager: Sustainable who have either voluntarily opted Agriculture. to participate or who have been Through Better Barley Better Beer engaged because they hold important and other sustainable agriculture conservation assets on their properties.

These assets include endangered veld, initiatives, including the construction important water catchment areas and of a multi-million rand SAB Maltings critical species. plant in Johannesburg and its Go Farming programme (which is geared at Through structured engagement and establishing and supporting emerging advisory support, Better Barley Better farmers), SAB intends to source more Beer is aimed at empowering barley than 90% of its barley requirements farmers to understand and implement from local producers. sustainable farming practices, with 15 located in the dryland area and “Having a fully-fledged and sustainable 11 in irrigation. The programme is an local barley sector means SAB can important element of SAB’s global rely on contracts with local producers sustainable development framework for approximately 93% of its brewing called Prosper, which highlights tangible requirements, enabling us to hedge targets to be achieved by the company against volatile global commodity over the next five years in the areas markets and, just as importantly, to keep of responsible alcohol consumption, tighter control of quality and ensure a securing water resources, reducing sustainable barley growing sector,” says waste and carbon emissions, supporting van Schoor. small enterprises, including emerging farmers, and the support of responsible Historically, SAB has played a pioneering and sustainable land use for brewing role in the South African barley industry. crops.

It began growing barley locally more than three decades ago, a strategic Farmers with critical conservation attempt by the company to become selfassets will be supported in engaging on sufficient. Since those early days, SAB’s biodiversity stewardship with the aim support for the local barley industry of protecting and restoring ecosystems. has strengthened considerably and The stewardship concept is a new way the company is today regarded as a of achieving conservation protection by creating positive, proactive partnerships critical role player. The strategic industry partnerships it has developed, as well with private landowners and as its close working relationship with conservation bodies, such as WWF-SA. producers, is what has helped to yield successes and drive further sustainable “The WWF-SA’s interest in Better Barley growth.

Better Beer is to support farmers as key

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“Our collaborative approach within the agricultural sector has proven to be the most effective method in creating sustainable growth, which is a key objective of any SAB investment. The existing knowledge and skills within the industry is invaluable to success,” says van Schoor.

This focused commitment by SAB to investing in the local barley industry extends to developing and supporting a more inclusive environment with equal opportunities. These efforts stretch as far back as the early 1990s when SAB initiated the Taung Barley Farmers Project in the Northern Cape.

The programme has helped to encourage local barley production and create a sustainable source of income for smallholder farmers and it now supports more than 120 smallholder farmers, each generating a sustainable income with guaranteed access to market as supported by SAB. About 160 000 tons of barley are currently grown in the Southern Cape and a further 55 000t (64 000t in 2013 and expanding to 94 000t tons in 2014) are produced in the irrigation areas of the Northern Cape. SAB helped establish South Africa’s barley growing sector in the 1970s, a strategic move to become self-sufficient in producing the key brewing ingredient.

The next phase of the Better Barley Better Beer pilot will be the roll out of specific guidelines to small scale and emerging farmers in the Taung area.

These guidelines will be tailored to focus on training the farmers rather than auditing them.

INDUSTRY NEWS

I Z O J G N I M R O ST Y STORM B G R U B S E N N A H JO S E K EE JAUNT” TA BLACK BOTTLE “W

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tormy weather was no deterrent when Black Bottle, the super popular Scotch blend of single malt and grain whiskies, hosted a ‘wee jaunt’ in Braamfontein, Johannesburg, to unveil its new distinctive look and enhanced taste.

Popular in Glasgow and Edinburgh, a ‘wee jaunt’ is the Scottish equivalent of a pub crawl, but includes special entertainment at each stop.

The local version was a great opportunity to showcase Black Bottle, that’s now back in a black bottle as its name suggests. It also features a blend far closer to the original, first launched in 1879 by tea blender, Gordon Graham.

Its fresh, floral nose with traces of new-sawn oak and smoke opens onto a silky palate with delicate smoke and peat, balanced by sweet oak and honey.

Hipster-favourite, Anti Establishment

was the first stop, where cocktails were matched with the magic arts. In the basement of The Bannister Hotel, guests sipped on tall drinks, while entertained by three Burlesque-style dancers. At Velo Café, they met Mr Black, the key narrator of the Black Bottle story, over whisky served neat or with a dash of water.

An epic after-party in an empty office space ended the jaunt on a high note.

Said Taygan Govinden, Black Bottle’s SA marketing manager: “We wanted to introduce the new look and taste of Black Bottle to selected Johannesburg media, trade and whisky lovers in an unconventional manner to reinforce our brand message: ‘Find Beauty Beyond The Obvious’. It truly

was an unforgettable experience. Guests loved the concept, and of course, the new iteration of Black Bottle.”

The event was conceived and arranged by 3 Blind Mice and Signature Productions.

Y D N A R B N I T S E B BEST OF THE

D AIMS YET ANOTHER AWAR CL RY LE IL ST DI S N’ RY N ORY AS VA MORE INTERNATIONAL GL Judges commented that the Van Ryn’s Around the world, tourists visit distilleries while on holiday in search of unique cultural experiences, and with brandy’s long history in South Africa – it was brought here in the 1800s by Dutch sailors – there is much to tell, culminating in recent awards for Van Ryn’s such as Best Worldwide Brandy and International Brandy Producer of the Year.

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he Best Distillery Tour in the world is on your doorstep at the Van Ryn’s Distillery in Stellenbosch – this according to judges at the

2015 Distillery Experience Awards.

The Best Distillery Tour award celebrates the effectiveness of thoughtful distillery tours. Judges were in search of the most innovative tour that offers tourists an educational and memorable experience into the production and distillation of spirits.

team was clearly proud of their work.

“They are obviously very focused on what they are doing and work hard to deliver it well. It is an impressive tour and great visitor numbers show that they offer visitors something quite different and interesting – such as the cooperage and the presentation on how barrels are put together. The tour also integrates well with other attractions on site. (Van Ryn’s)… offers informative and rich content delivered in an interesting way.”

Van Ryn’s brand home manager Fre-Nay Brown said the award was fantastic news. “The team is extremely dedicated to creating a memorable and entertaining experience and we hope this award will encourage locals who have not yet visited us, to come and try our premium brandies, learn about the magic of distillation and discover for themselves why South African brandies are world-class.” www.spotongmag.co.za

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L O H O C L A T O TAX SUGAR,IPN INDUSTRY NEWS

MINISTER TO CRACK WH

impose a tax on polygamy, nor are there any particular tax benefits for ascetics.

Neutrality in terms of choice, alongside freedom to choose, is a basic tenet of our constitution.

“As far as the drink-driving issue is concerned, your offence was not that you drank alcohol, but that you then took to the road. Since this is an action subject to legal sanction in its own right, the mere fact that it is such a significant issue in our society is a measure of the failure of the state to police the legislation created precisely to anticipate this eventuality,” he says.

He says some time ago he put a proposal to the Treasury for a tax that was easy to collect. “I suggested an excise on sugar in all its forms — sucrose, fructose and dextrose (all of which can be used to produce alcohol, legally and illegally).

The rate of taxation could be worked out in proportion to the amount of sugar necessary to yield the requisite alcohol in the various beverage classes”.

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ebiting the liquor industry for the state’s shortcomings is a little like blaming rape victims for being in the wrong place at the wrong time, rather than pursuing the rapist and dealing with gender violence.

This is the view of Michael Fridjhon, visiting Professor of Wine Business at the Graduate School of Business, University of Cape Town.

He points out that in mid November last year the Treasury hosted a workshop aimed at engaging with stakeholders on the subject of alcohol excise. It included speakers from the World Health Organisation, academia and representatives from the liquor industry.

“From the first session it was clear the purpose of the event was to denounce the demon drink as a prelude to justifying more onerous taxes on the sector,” he says.

“This much was evident from the way the agenda had been drafted: representatives from organisations dealing with the consequences of alcohol abuse were up first, setting the tone for the discussion”.

Economists, says Fridjhon, “showed” that revenues from alcohol taxation were insufficient to “recover” the full costs to society from the damage wrought by alcohol abuse. “One even suggested that the value added tax earned from liquor sales should be discounted from the industry’s ‘contribution’ because, in the event of consumers giving up drink, they would be spending the money on other goods and services”.

In other words, alcohol excise would be based on both the alcohol (transformed sugar) and the residual sugar. “Alcopops” and ready-to-drink beverages — which are gateway beverages for teenage drinkers and where the sugar and the alcohol together would bump up the excise — would suddenly be more highly taxed.

By focusing on sugar, the key component that produces alcohol, and extending it to cold drinks, fruit juices and all foodstuffs to which sugar is added, from breakfast cereals to marinades, He says the event served as “windowthe taxman would open up a limitless dressing” for what will be an evertightening tax squeeze to feed the never revenue source, have an opportunity to modify what people consume, and ending cash needs of government. make it vastly more difficult to produce He says those attending were deaf to the illicit alcohol. This would also help to address public health issues like obesity arguments that the massively increased and diabetes as well as alcoholism, and tobacco taxes had driven a significant contribute (to the extent that people percentage of total consumption are economically rational) to a healthier underground, and they were in denial way of life for all South Africans, says that raising the excise would fuel the Fridjhon. fast growing illegal liquor sector.

Frigjohn says the term “sin tax” has been in use for so long that it’s acquired a kind of legitimacy. And he says it is downright wrong to impose a tax on alcohol.

Why should certain human indulgences be thought of as sinful? We don’t

However, he adds, “judging from the outcome of the workshop, it seems the Treasury was merely paying lip service to the idea of using taxation to encourage better lifestyle options. It’s really only about the money. If you always do what you always did, you always get what you always got”. www.spotongmag.co.za

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N E E R G O G S I X A SOWETO TTION WILL HELP THE ENVIRONMENT TRANSPORT

NGV’S NEW FILLING STA

By Robert Sithole

As the second such NGV gas station in Johannesburg, it will offer an alternative refuelling spot to the original one in Langlaagte and is ideally located for taxis transporting commuters to and from work.

Zazi Dladla, Executive Director of CNG Holdings, says that more and more taxi owners and drivers are starting to see the benefits of conversion: “Because a driver’s earnings model is dependent on his ability to reduce costs while maximising the number of passengers carried, South Africa’s fluctuating fuel price directly impacts the take-home amount of each driver per day. This means that any fuel-related saving puts money back in drivers’ pockets. In the context of NGV gas, where it only costs an average of R300 to fill up, this can equate to a saving of up to 30-40% when compared to petrol.”

But the project is about far more than just cost saving for vehicle owners. “The process of switching to CNG is also set to reduce emissions by about 25%,” sayd Dladla. “With over 400 taxis already converted at our NGV Gas workshops, we’re excited about the long-term potential of our gas stations to improve air quality and, consequently, the quality of life of South Africans living close to busy commuter routes.”

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compared to petrol). And it’s goods news for the environment – the taxis will additionally reduce their carbon emissions whilst driving, thereby improving air quality for all along their busy routes.

The filling station is offering gasretrofitted taxis an alternative place to refuel their vehicles, saving them an average of 30-40% per tank (as

It is believed the initiative, which involves compressed natural gas (CNG) will forever change the taxi industry in Soweto. It’s safe and easy to use, and thousands of taxi drivers and owners are expected to welcome this exciting move.

ven taxis are joining the worldwide move towards green.

In a unique initiative, Soweto taxi owners and drivers will now be able to fill up for less, whilst doing their bit for the environment, thanks to the opening of NGV’s new gas filling station in Dobsonville.

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Job creation is also a big plus. The compressed natural gas industry will, eventually, be able to offer thousands of jobs, with the Dobsonville station alone now providing jobs for approximately 18 people, including gas attendants, cashiers, security guards, managers and conversion technicians.

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Taxi drivers from the area visited the station throughout the day to find out more about how they could convert their taxis. They engaged with a number of drivers who had already converted their vehicles. Vusi Shezi was one of them, and he says while he is definitely enjoying the savings from using NGV gas, “I’m also glad to be doing my bit for the environment. With so many taxis on the road, it’s important that we all do what we can to reduce pollution.

I encourage other taxi drivers to convert and make a difference in the communities they drive in.”

TRANSPORT

P A E L E H T G N I K MA ENT OR BUY A HOUSE? IS IT BETTER TO R

By First National Bank

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uying a home for the first time is a big decision, and all aspects of this financial and long term commitment should be weighedup carefully, including whether buying or renting will put you in a better financial position.

“There are many different aspects to take into account when considering buying, this is especially true in the affordable housing market where 96% of our customers are first time buyers.

This means that almost all our customers are making the leap from renting to buying for the first time,” says Simphiwe Madikizela, head of projects at FNB Housing Finance.

Here are a few guidelines which outline the fundamental differences between renting and buying.

Finances when buying How you are faring financially is possibly the most important factor when deciding to buy a home for the first time.

Financially, there is a big difference between renting and buying.

Buying a home attracts upfront costs, which need to be budgeted for. For example, a R500 000 home, will attract R10 000 in bond costs, which is the amount to register the bond with the Deeds Office. While there is not transfer duty on this amount, which is the tax owed to SARS, there are still transfer costs of R12 100, which are the fees paid to the conveyancing agency for their services.

If you secure an interest rate of prime plus one (10.25%), your monthly repayments on a R500 000 will be R4 900.

“However, these are not your only monthly costs,” says Madikizela. “As a home owner you are also responsible for rates and taxes, levies (if your home is in a complex), water and electricity as well as household insurance for the goods as well as the structure.”

Over and above the bond, in this assumption, you should budget a little

extra, to be safe, suggests Madikizela.

Maintenance of the property is up to the home owner. If you are buying make sure that you budget for ongoing maintenance, so set aside money every month for an unforeseen issue such as a leak or your place needs painting, you don’t go into debt to keep your house in good order.

Finances when renting When renting a property, you will need to provide a deposit, which is normally a month’s rent, in addition to the rent for your first month. This deposit is used to cover any damage when you leave the unit or house.

Once the deposit is paid, you will only be responsible for paying your rent and utility bills, electricity and water, on a monthly basis or as set out in your lease agreement.

“It is very important for renters to also note that they will, in the majority of cases, be expected to have their own household insurance in place. This is to cover your own personal goods that are in the rented house in the event of a burglary or a fire. However it is the home owner responsibility to have his or her own building insurance, which covers the actual structure of the flat,” says Madikizela.

Assessing whether renting or buying is the best decision for you “This will never be an entirely straightforward decision,” says Madikizela. “If you are able to afford the bond and the additional monthly payments as well as the money for added costs then you are probably in a good position to buy.”

Furthermore, although the bond repayments may seem steep in the beginning, in most cases, after a few years your income position will be stronger and towards the end of the

20 year period the bond will not have increased with inflation, you should afford the repayments easily as well as have an increase in capital value of the actual home,” says Madikizela.

When will renting put you in a better financial position?

“There are a few factors that go into renting,” says Madikizela. “One is your long term position; do you move around a lot, are you planning on travelling or taking a break from your employment at any stage?”

Buying is a long term commitment, and it isn’t an easy process to sell a house, which may actually put you on a financial back foot if you have to sell in a relatively short period.

“However, if you are renting, Madikizela suggests that you build up your financial position with the outlook to one day be a home owner.

“There are advantages to both renting and owning your own house. Make sure you take all the different aspects when doing your sums and where you are in your life currently to make the decision,” concludes Madikizela. www.spotongmag.co.za

13

SPAZA SHOPS

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R E W O P A Z A SP GETHER O T G IN K R O W Y B Y E N O EM V SPAZA SHOP OWNERS SA

By Phumzile Ncube

inclusive business. The next step is when one spaza shop owner goes with a truck and fetches the supplies, checks the stock and then employs other people to check the stock and then jobs are provided. Or maybe one spaza shop owner is given the deliveries part of the business in that area by the company,” she says.

Molotsi says there are so many big cracks in the economy because many South Africans are not entrepreneurial. “Research by the Global Entrepreneurship Monitor has repeatedly reported this finding … Because of a lack of skills and entrepreneurship we have high unemployment and a high rate of businesses failing. There is so much dependence on imports and this affects prices of goods in the country, she says.”

She is encouraged, however, to see that the government would, in its next term of office, “be focusing on building black manufacturers”.

S

ometimes a simple scheme can make a huge difference to a small business – and save you money.

That’s what happened last year when a group of about 50 spaza shop owners in Gauteng got together and decided rather than buy their stock like baked beans, tinned fish, maize meal and other products on their own, it made more financial sense to buy together, in bulk.

A member of the group takes the orders from the other owners and gives them to the nearest cash-and-carry store.

The order is then delivered to the association’s office or to one of the spaza shops, from which the owners collect their goods. Everyone saves, everyone wins.

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the supplier because they get more customers.”

When companies adopt a more inclusive approach to business, they open themselves to contributing to a more sustainable economy and the dismantling of the many socioeconomic problems associated with unemployment and low levels of entrepreneurship.

Says the president of the South African Spaza and Tuckshop Association, Rose Nkoni.

Moipone Molotsi, director of the Centre for Small Business Development at the University of Johannesburg, says one example of inclusive business is when big business provides “procurement opportunities to small businesses or even their employees in their value chain, coupled with support over an extended period of time until these small businesses or employees are able to supply at the right quality and quantity expected, like trucking”.

“We benefit because we get a very big discount on goods and the cashand-carry will deliver. It also benefits

“People are desperate. People want to be part of big business – that’s why they come together. This is the first step for

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In another development bound to have a positive impact on small businesses like spaza shops and taverns, De Beers Consolidated Mines (DBCM) has launched the De Beers Marine Zimele Business Hub in Cape Town aimed at supporting entrepreneurs in a range of sectors.

The hub is the company’s first in the Western Cape and sees the DBCM partner with entrepreneurs through funding, mentoring and guidance. The DBCM now has hubs in all four provinces where it operates.

“We want to affirm people to move forward. We are creating an environment in which you own your future,” DBCM chairperson Barend Petersen told the launch at De Beers Marine in Cape Town.

In 2014, De Beers Zimele supported 233 new small- and medium-sized enterprises and created 2 335 jobs in rural and regional urban areas. Petersen said loans to entrepreneurs through the hubs totalled R60.7-million. Women make up nearly half of the entrepreneurs it supports.

STOKVELS

S E C I O H C Y H T L A FOCUSING ON HEARE A GREAT WAY TO TEST UMS STOKVEL NETWORK FOR S PRODUCTS AND SERVICE

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ocusing on a theme of healthy eating habits over the festive season - and onward into 2015 - BSK Marketing successfully hosted two Stokvel Network Forums in December. Sponsored by the Willowton Group, the forums took place in Mamelodi, Pretoria and Orlando West in Soweto.

Stokvel members received the opportunity to listen to and interact with a dietician, nutritionist and brand ambassadors from Sunfoil Oil and Allsome Rice at these events. The dietician and the nutritionist presented and discussed healthy alternative recipes for everyday meals, teaching stokvel members how to prepare healthy, tasty dishes for their families.

More than 100 members attended the Mamelodi event and more than 300 the Orlando West event.

The sessions were interactive, with stokvel members asking questions on nutrition and receiving practical tips on how making small changes in their diet could bring about long-term health benefits. The attendees also won lots of prizes, and were treated to a scrumptious lunch where there was a great deal of dancing. By the end of the day stokvels felt empowered by practical information on nutrition - ready to turn over a new leaf. They all went home with grocery bags filled with goodies.

“Brand-sponsored Stokvel Network Forums give marketers an opportunity to explore the stokvel market in an interactive manner. It is also one of the keys to brand support and vital to

unlocking the stokvel market,” Skenjana added.

Stokvel Network Forums use an eventing environment where multiple stokvels can simultaneously interact with brands.

BSK Marketing is at the forefront of creating additional and innovative ways to engage with stokvels.

If you want your brand to be a part of the Stokvel Network Forums, or you want more information on the Stokvel Network Forums, contact: BSK Marketing at: +27 11 478 7840 or Email: info@bskmarketing.co.za.

BSK Marketing CEO, Busi Skenjana, says Stokvel Network Forums are great and useful marketing events to get stokvel members under one roof, where they can test, examine and experience products or services. “The events offer a good forum for both marketers and stokvel members. It is the perfect opportunity for brand marketers to get ideas and understand stokvel consumer views on their products or services. In the process stokvel members interact with the brands and understand them better.

They get new tips and learn how to use the products or services,” she says.

The members were taught that healthy food can be nice and tasty. They were given practical demonstrations and information on how to lead balanced lives and about the importance of healthy eating and food choices.

Brand ambassadors for Sunfoil Oil and Allsome Rice shared their history and the nutritional benefits of their products.

They also used the opportunity to promote their stokvel super bonanza campaign. Stokvel members were provided with added incentives to buy the products by learning what benefits they will receive if they do. www.spotongmag.co.za

15

BUYERS’GUIDE

E D I U G ’S R E Y U B ENCE 26 YEAR OLD LL E C X E H IC D D FI N LE G

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ich with notes of lush vanilla, light oak and spice, this exceptional 26 Year Old Glenfiddich is one of our most desirable expressions yet. Matured to perfection in Bourbon casks, everything about this Single Malt exudes excellence; from the regal purple presentation box with embossed woodcut design to the

traditional oak stopper, no detail has been omitted.

GREAT FOR: Experiencing a true vintage Single Malt of outstanding quality with exceptional attention to detail of the finished product.

O ITS ROOTS T K C A B S E O G LE T T O BLACK B

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he famous Black Bottle blend of single malt and grain whiskies is living up to its name, bringing back its distinctive black bottle after a break of a century. In keeping with the history of the Aberdeen original created in 1879, the recipe has also been revised to bring it in line with the creator, Gordon Graham’s, original product.

recapture its original richness, balance and intensity.

The new design has been inspired by a black bottle found in the company archives and that dates back to 1906, while the blend has been adjusted to reflect the recipe created in Aberdeen

by Gordon Graham and his brothers, Charles and David, 135 years ago.

Master distiller Ian Macmillan, a whisky industry veteran of more than 40 years, was tasked with revising the blend to

The new Black Bottle retails for between R240 and R260 per 750ml bottle. Go to www.theblackbar. co.za and enter your details in order to be invited to exclusive Black Bottle events. Follow Black Bottle on Facebook (https://www.facebook.com/ BlackBottleSA) and/or Twitter (https:// twitter.com/BlackBottleSA). Join the conversation using: #BlackBar

The result is a lusciously rich whisky with a slightly smoky taste. Every single component, from the selected malts and grains, to the type of casks have imparted a layered complexity to the blend.

RINK WITH A KICK D Y G R E N E E – H T LL U RED B Red Bull is an energy drink sold by Austrian company Red Bull GmbH, created in 1987. In terms of market share, Red Bull is the highest selling

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energy drink in the world, with 5.387 billion cans sold in 2013.It also goes well with a number of alcoholic beverages, including Vodka.

S PINOT NOIR N A E C O O W T S U IO C JUICY-LIS The 2014 Two Oceans Pinot Noir is a wonderfully versatile red wine that can be enjoyed all year round. The juicy, mouth-watering texture of the wine is a treat with seafood, especially seared tuna, duck, pasta and even berry desserts when served chilled.

The grapes were sourced from a range of vineyards in the Western Cape where the presence of gentle sea breezes and plenty of warm sun helped to create well-structured and flavourful grapes. Known for being

colour-shy, the grapes for this Pinot noir were fermented and pumped over quite regularly to aid colour extraction before being pressed and matured for six months in French oak.

Gorgeously cherry-red in colour, this medium-bodied wine bursts with strawberry and cherry fruitiness with subtle oak and spice.

The 2014 Two Oceans Pinot Noir is available from liquor outlets and supermarkets nation-wide for about R38.

LS’ NEW RANGE IL H LE IL V N A B R – U D THE SCOUT It’s all happening at Durbanville Hills Wines, which has just launched a new, exclusive range with the Scout Pinot Gris Sauvignon Blanc blend and the Scout Pinot Noir as the first wines released.

their creative. The choice of name for the range reflects their quest to explore new winemaking techniques, interesting varietals and blends, as well as survey growing consumer trends to offer consumers something unique each year to look forward to.

With just over 1 600 bottles produced, each hand-numbered, these limited The 2012 Scout Pinot Noir and edition wines are an exclusive offering to the cellar’s Wine Club members and 2014 Pinot Gris Sauvignon Blanc can be purchase from the tasting room. are available, whilst stocks last, from the cellar and to order via the Durbanville Hills Wine Club for R55 The new label offers the winemakers the unique opportunity to explore and R98 respectively.

ADS THE PACK SCOTTISH LEADER LE

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cottish Leader, one of the world’s favourite blended Scotch whiskies, sold in 60 countries, is revitalising with a new look, an enhanced recipe and the introduction of an additional, very premium Signature blend.

After 12 months of extensive global consumer research, what is now positioned as the Scottish Leader Original, has been reformulated with improved body and balance. The blend of top malt and grain whiskies is the

recipe by Burn Stewart master distiller, Ian MacMillan, and now has a warm, honey sweet and delicately smoky taste with a silky smooth finish. It has also been repackaged to signify the change.

in 750 ml packaging, have been available at leading South African liquor outlets since December 2014.

The new, sophisticated Scottish Leader Scottish Leader Signature has a more pronounced island malt influence than the Original, Original 750 ml RRP: R139 with a rich, smoky profile.

Scottish Leader Scottish Leader Original, in 1 litre, Signature 750 ml RRP: R169 750 ml and 200 ml, and Signature www.spotongmag.co.za

17

BUYERS’GUIDE

OEK DRAUGHT H D IN W R FO G IN G A K STYLISH NEW PAC Windhoek Draught fans – and there are plenty of them- love the fact that their favourite beer is 100 percent pure. Now they have another reason to feel proud.

Windhoek Beer is unveiling premium and stylish new packaging that allows pure beer lovers to say YES to being original.

satisfy discerning beer drinkers with its no compromise approach to the German Reinheitsgebot brewing tradition. This promise of purity is proudly displayed on every Windhoek bottle and can.

The contemporary new brand feel was unveiled to fans on Facebook in Windhoek Draught’s #PureBeerOClock campaign and fans have responded very positively.

Windhoek Beer is the proud pioneer of the 440ml draught beer segment in South Africa and since the launch of this innovation, the brand has continued to

Windhoek Draught includes modern, simple and unfussy typography and design. The packaging now features embossed, pressure-sensitive body labelling that does not wash off or fade, instead of paper labels on the 440ml bottle and metalised paper labels for the 660ml sharing pack. The changes on the 440ml can include the sleek, pared down use of the original brand colours – black and gold.

TI FLAVOUR! T U FR I T T U T S O T N E WM STAY FRESH WITH NE

Everyone knows Mentos as the successful and well-established chewy candy brand in South Africa! A very healthy brand, leading the category

with almost 20% market share, and growing by 18.8% in value, ahead of the market. (Nielsen data’s, Chew category, MAT 03/2014).Mentos brings you exciting news, to help you Stay Fresh! The brand is about to introduce

a new fruity flavour to grow its existing roll portfolio: Mentos Tutti Frutti. The new Tutti Frutti flavour is definitely a must for our South African fruit lovers

LIC BEER BECKS NON-ALCOHO What this brew lacks in alcohol it makes up for in flavour. Beck’s brewmasters stop the fermentation process before alcohol can form, but not before they achieve the

distinctive full-bodied taste and aroma of the finished brew. Light amber in colour, Beck’s Non-Alcoholic boasts a full, rich, thick head and balanced bitterness. Brewed in Bremen, Germany, Beck’s is made in accordance with the “Reinheitsgebot,” the German Purity Law of 1516. It is brewed using only top-grade barley, hand-selected hops from the Bavarian Hallertau region, fresh

glacier water and Beck’s exclusive strain of yeast that’s been cultured and cultivated for generations. Beck’s Non-Alcoholic contains less than 0.5 percent alcohol by volume (ABV).

FAMILY AN ADDITION TO THE Scottish luxury whisky brand, Chivas Regal has welcomed its fifth addition to the Chivas family of blended whiskies.

Chivas Extra is a little more robust than the Chivas 12 YO yet more subtle than the 18 YO. Chivas Extra is layered with rich flavours; the Nose is fruity sweet with notes of ripe pears and 18

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melon, creamy toffee, milk chocolate, cinnamon and a hint of ginger; the Taste Sweet ripe pears in syrup, vanilla caramel, cinnamon sweets and almonds in the background; resulting in a very nice, long-lasting feel in the mouth. The secret to its taste lies in the use of whiskies matured in Olorosso sherry casks along with rare malts.

Chivas Extra will be available in stores from 1 March 2015 at the recommended retail price of R389.00

FOOD REVIEWS

E N I S I U C S T E E M WHEN BEER OPULAR BECOMING EVER MORE P COOKING WITH BEER IS

W

ithout a doubt, a traditional South African braai is always on the cards. While wine is commonly used in cooking, either in a marinade or as an ingredient, cooking and pairing food with beer is a trend which is gaining traction as interest in the beverage continues to grow. Beer is an excellent

accompaniment to food with its many flavours and textures. Celebrity Chef and Master Chef judge, Pete Goffe-Wood, says beer is an exciting pairing partner.

“It works beautifully with food on a number of levels – everything from a flavour perspective all the way to the cleansing mouth feel.” The common rule when pairing beer with food (whether

cooking with beer or drinking alongside a dish), is to look for common flavours between the two. For example, light beers should be cooked with light food flavours, heavy with heavy. To help you along your way, The South African Breweries (SAB) and established South African foodies have some tried and tested beer recipes for you.

ESE E H C ’ S T A O G & T U N R CARAMELISED BUATGTEE& PINE NUTS (Serves 8) P S d (“A Life Digested”, 2014, page 170), ROTbyOfoLodOal,chCemRistIS Pete Goffe-Woo Recipe stro Azzurro paired with Peroni Na

so that they just overlap (about 2cm).

Repeat this process with a third piece of pasta. You should end up with a large rectangle.

Spread the butternut mix evenly over the paste, leaving a 2cm gap the length of the edge nearest you.

Brush this with egg white. Using the tea towel, roll up the pasta towards you into a neat roulade, enclosed in the tea towel.

Tie each end of the rotolo tightly with string and place in a rectangular bainmarie 9it should fit in the bath with ease), filled with boiling water.

Poach the rotolo for 40 minutes, turning it after 20 minutes to make sure it cooks evenly.

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Method:

• • • • • • • • • • • • • • •

Cut butternut it into large chunks and place it in a roasting tray.

2 kg butternut, peeled 1 tbsp nutmeg 2 tbsp cinnamon 50g soft brown sugar 100g butter 1 egg 1 log chevin goat’s milk cheese 1 cup Parmesan 3 x 100g fresh pasta sheets 1 x egg white Extra virgin olive oil ½ cup pine nuts 1 cup sage leaves 20g rocket Butter

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Season with spices, sugar, salt and pepper and dab with butter.

Bake in a hot oven (200˚C) until the butternut has cooked and is caramelised.

Put cooked butternut in a bowl and add the egg, crumbled goat’s cheese and half a cup grated parmesan and seasoning.

Lay one pasta sheet on top of a clean tea towel. Brush the bottom long edge with egg white.

Lay another pasta sheet along that edge

When the rotolo is cooled, brush with olive oil and refrigerated.

To serve, cut the rotolo into thick slices, bruh with butter and warm in a pan or under a grill until golen brown.

Heat a little butter in a pan, add the pine nuts and sage leaves and fry until the sage is crisp and the pine nuts are golden brown.

Spoon this garnish over the rotolo.

Sprinkle the rest of the Parmesan and some rocket leaves dressed with olive oil.

Image courtesy of Shutterstock

Ingredients:

Remove from the water and leave to cool. Remove the tea towel or it will stick to and tear the pasta.

(Serves 8) E IP C E R F A O L IT U R BEER INFUSEReDcipFe by The Star Angela Day (www.angeladay.co.za)

Ingredients:

Method:

• 500g mixed cake fruit • 440ml can of Flying Fish Crushed Orange flavoured beer • 60ml orange juice • 10ml orange rind • 80ml oil • 2 extra-large eggs • 375ml brown sugar • 4 x 250 ml flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 2 teaspoons vanilla essence

Soak fruit in the beer overnight or for at least 5 hours.

Combine mixture in a large bowl.

Add orange juice and rind, oil, eggs and sugar.

Sift in the rest of the flour and mix well.

Spoon the mixture into two 20 x 10cm loaf tins Bake at 160 ° C for 1 hour, until a skewer comes out clean when tested.

Remove the loaves from the tins and place on a cooling rack.

Enjoy your fruit loaf with a cup of tea, or paired with a Flying Fish!

N U S D N A D R A T S U T-BONE WITH M BUTTER (Serves 8) MAlaTDaO za) DRIEbyDTheTStO y (www.angeladay.co. ar Ange Recipe

Ingredients:

Method:

• T-Bone steaks (make sure they are thick cut with a healthy portion of meat on the fillet side) • Castle Steakhouse Marinade • Castle Braai Shaker • Sea Salt and freshly ground Black Pepper • Flavoured Butter*

Cover the steaks with marinade and refrigerate for 2-3 hours. Make sure all the steaks are well covered. We find a resealable zip-loc bag works best for this.

Just add all the steaks and marinade and shake well.

RK O P D E L L U P Y K IC T S AND ar Angela Day (www.angeladay.co.za) T E E W S D E K O O -C R E St BE Another recipe by The (Serves 8)

Ingredients: • • • • • • • • • •

2kg pieces of pork neck 30 ml paprika 30ml brown sugar 30 ml ground cumin 10ml salt 5ml pepper 2 green apples, sliced 2 onions, sliced 440ml Carling Black Label 500 ml bought barbeque sauce

Method: Mix all the spices together and rub into the pork. Leave for a few hours, or, even

better, overnight.

Place the apples and onions in the base of the slow cooker and then place the pork on top.

Pour the beer over the meat, making sure it is all covered. Cook for 8 – 10 hours in the slow cooker.

Remove the meat from the pot and shred it, containing it in an oven proof dish.

Pour the barbeque sauce over the shredded meat, cover with foil and place in the oven at 180° until it’s heated through.

Serve on a hot, fresh bread roll with a chilled glass of Carling Black Label.

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TECHNOLOGY

S S A B E H T T U IT’S ALL ABO BOX M O O B A O T IN N R E V TURN YOUR TA JUKEBOX CD RADIO IPOD

The new and improved mini IPOD/ CD Jukebox is suitable for gifts and as promotional items for tavern and other events, With standard oak cabinet, FM radio, built in CD player, universal IPod

docking station, enabled with remote control, 7 color rotating lighting system, equipped with built in sound, it is very portable, easy to use and internationally certified.

UCH THE ENTERTAINER TOM SCREEN MUSIC SYSTE The Entertainer contains a range of music features that are all simple to use, tailored to your needs, and draw from a catalogue of over 13 000 popular and classic tracks. You can tailor your background music for times of the day or particular occasions with Smart Play, cross-fade music and video tracks with Music Player, take customer track requests on the Jukeboxes, and provide professional DJ quality music play lists

00 THE YAMAHA YSP-41 This is one of the most expensive sound bars you can buy. But for that price, you get the best-sounding, most feature-packed single-box home theater solution available. The Yamaha YSP-4100 sits firmly at the top of the sound-bar market, both in price and performance. Sound bars don’t get better than this. The Yamaha YSP-4100 is as large as it is because the sound bar houses an integrated subwoofer

and 40 – yes four zero – speakers that are directed by Yamaha’s Intellibeam technology to place surround-sound effects more precisely than any other virtual surround-sound system, with excellent audio quality to match. Only the MartinLogan Motion Vision (Est. $1,500) comes close to delivering the same experience, reviewers say, although Yamaha also comes with all the bells and whistles.

with DJ Player. You can even create, amend, and save your own multi-format play lists from the huge range of tracks!

Tailor your music at any time of the day or night and take control of the atmosphere in your venue.

NSM DIGITAL THUNDER JUKEBOX This original NSM Collectable Jukebox holds 100 easily changeable Cds, It is suitable for party hire or pub location, or for your home! The sound - 200rms per channel – is crystal clear, loud enough for a party or can be used as a background tone on shuffle mode.

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EQUIPMENT

N I W O T D E N G DESI BAR EQUIPMENT THE BEST TAVERN AND

t you choose

ers ... Wha sware, chairs and cool as gl s, er ak sh il ta ck , co ant.

Ice-makers, drip trays hat your customers w w d an e yl st ur yo on will depend up

spills and stains, this bar tray is made from solid beech wood with tapered grooves and is finished with non-slip feet.

• Material: Beech wood • Treated with Danish oil • Tapered grooves • Non-slip feet • Contemporary gastro pub look • Ideal for protecting your bar top

Cocktail shakers A sleek and stylish accessory to your home bar collection, this Stainless Steel Watchband Cocktail Shaker from f is perfect for fitting with either classic or contemporary bar settings. Finished with a watchband design around the tin and on the lid, this shaker also features a built-in strainer to make serving cocktails easy. This 36oz Cocktail Shaker can hold an impressive 4 Martinis per serving.

• 3 piece cobbler cocktail shaker • Built-in strainer • Watchband style design • Material: Stainless steel • Polished finish • Handcrafted design • Great for mixing cocktails at home • Up to 4 Martini servings per shaker

Glassware

Keep your drinks service cool with the Ice Appliance Compact Deluxe Ice Maker.

With the inevitable shortage of ice that occurs at every party, this counter-top ice maker will have you covered. The deluxe stainless steel finish adds a touch of finesse to your home bar, kitchen or office. As the smallest ice cube maker in the UK, it can create an impressive 12-15kg of ice in 24 hours; which is 12 cubes every 10 minutes.

With a neat ice storage drawer, you have easy access to scoop cubes out or 24

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conveniently remove the whole drawer to empty into an ice bucket. Simply fill with up your Ice Appliance Ice Maker with 1.5 litres of cold water and press start. This essential addition to your home runs 10 minute cycles and also includes an integrated alarm function that lets you know when its time to fill up.

Drip trays Combining stylish looks with a practical design, the Gastro Beech Wood Drip Tray is perfect for any contemporary bar.

Helping to keep your bar top free from

Wine Glasses: Not all establishments serve wine, of course, but if you do, and it is more than an afterthought at your establishment, it is probably a good idea to have one type of glass for whites and one for reds (typically whites are in a longer slimmer glass and reds are in rounder bowled, thinner stemmed glass).

Shot Glasses: Tiny, sturdy shot glasses with thick bases are great for dive bars where they are used for hard spirits.

Image courtesy of Shutterstock

Ice-makers

Beer Glasses: The most basic choice here is the classic pint glass—simple and efficient. Other classically simple alternatives are pilsner glasses or beer mugs (especially popular for German themed beer houses).

These large coolers are typical for restaurant bars and are ideal places However, bartenders also love shot to store kegs, food and all the extra glasses because they are the perfect perishables that you have in back-up. measuring devices for mixed drinks.

These rooms are also a great benefit Rocks Glasses: Glasses for mixed drinks because they allow you the peace of served with ice. Shows like Madmen mind to have enough extras that you and the general cycle of things have don’t have to fear running out. They have made martinis especially popular lately. their drawbacks however, in that they But you don’t necessarily need to stock increase the chances that things will go martini glasses. Rocks glasses are a good to waste, they add extra maintenance, substitute for martini glasses and smaller and they also drive up your energy bills. mixed drinks.

Commercial refrigerator: This is basically Highball Glasses: For larger mixed drinks the same kind of refrigerators most or your nightclub’s specialty cocktail, people have in their homes but made you might go with a highball glass or the to withstand the extra wear and tear of even classier Collins glass. restaurant and bar use. If you don’t have a walk-in, you should probably have one Bar Amigos Champagne of these in the back somewhere to keep your stock of perishables.

Pressure Stopper The Bar Amigos champagne pressure stopper patented pump system preserves the taste and flavour of your favourite bottle of sparkling wine. Get any party going with a blast with this retro 50-calibre bullet bottle opener!

This is barware that is fun and will impress your guests, customers and friends. A first, it looks like a classic piece of military memorabilia, but turn it over and see just how clever it is!

This novelty bottle opener would make an ideal gift for any beer lovers, but also for gun enthusiasts, military personnel, veterans, hunters, bartenders, and generally awesome individuals. Makes an interesting addition to the home bar or to your kitchen utensils.

Bar Coolers Walk-in coolers: Walk-in coolers are room-sized coolers used for storage.

Beer cooler: A beer cooler, or a beer fridge, is a low lying refrigerator with a sliding top that is usually used to house beers. They look somewhat similar to the kinds of refrigerators used at an ice cream parlor.

Reach-in beverage cooler: A reachin beverage cooler is a half sized refrigerator, usually slightly lower than the typical counter height (about 28’ perhaps), that can be placed either beneath the bar or on top of it. (These are called “low boys” and “high boys” respectively in the bar world.)

Kegerators A beer dispensing device and individualised refrigerator for the beer keg, the classic beer dispenser set-up is to either house the kegs in a cellar or in a walk-in cooler. These set-ups have the advantage of keeping the kegs both

out of sight and out of bartenders’ ways.

Often the cooler in a pub set-up will be located right behind the back wall opposite the bar counter so that the kegs are literally only inches away from their taps–though they need not be. You could just as easily have the tapped kegs in the cellar beneath the bar with the tap line running all the way up to the bar (or bars). The only limitation is due to pressure. The pressure must be enough to reach the tap.

Bar chairs Contemporary Pu Bar chair • Stylish and comfortable bucket style bar chair.

• Features gas lift height adjustment.

• Strong chrome plated base and support.

• Quality PU leather upholstery.

• Available in Black and Red

Bentwood Tub bar chair • Stylish and comfortable bent wood bar chair.

• Upholstered in top quality black PU leatherette.

• Sturdy bent wood structure.

• Height adjustable with gas lift function.

• Quality chrome plated steel support and base.

Waterfall Pu bar chair • Contemporary design.

• Features gas lift height adjustment.

• Strong chrome plated base and support.

• Quality PU leather upholstery.

www.spotongmag.co.za

VEHICLE REVIEW

TOUGH BUT G N I T A D O M M O C AC R E L U A H E S O P R MULTIPU W CADDY MAXI VAN THROUGH ITS PACES SPOTONG TAKES THE V

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For Spotong we chose to review the proven low-emission Caddy, with a 2.0l diesel engine modeled from the one in a Touran.

There are a few models and options to look at; ones with a powerful 2.0l diesel engine and basic interiors to ones with a smaller petrol engine that can haul a group of people or a band.

When you think of a van, you expect the basics, but VW deliver a far superior interior to the competition. The build quality is five star and the Caddy uses clever design elements to maximize

Image courtesy of Shutterstock

he Volkswagen Caddy was first released in South Africa over 10 years ago and VW as a brand has always been one of the most popular amongst drivers. The Caddy Maxi joined the fleet a few years later and has since enjoyed a couple of facelifts. We were able to put the Caddy

Maxi through its paces to see if it lived up to the billing. Is it still one of the best multipurpose vans on the market?

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space. The trim and finishes are excellent and the creature comforts like air-conditioning allow you a chance to forget you are in a work van. It has a Radio⁄CD (MP3) player, electrically adjustable and heated exterior mirrors, a multimedia socket for external audio sources, a 2-speaker sound system and electro-mechanical power steering. (some of the above mentioned features are optional extras, but were in the version we tested).

economy and cut CO2 emissions. The Caddy also had a claimed fuel economy on a combined cycle of 5.6l per 100km.

Despite not testing the top of the range version, we found very little fault with the Caddy. Its slick exterior is equipped with some seriously cool gimmicks that add to the allure of the Caddy. It has Halogen headlights, exterior mirrors matching the body colour, bumpers in the body colour and sliding doors both left and right.

The 2.0 TDI we tested had the BlueMotion Technology package. This package gives owners a stop-start function, an energy recovery system and cruise control to increase fuel

Overall the Caddy performed above expectations, even for a VW, which we hold in extremely high regard. The load capacity is versatile and impressive. The passengers are driven in comfort and the

overall experience is fantastic. Some may find the R255,200 (Starting price) price tag high in relation to the competition, but there really is no substitution for quality. This multipurpose van can be a goods or people hauler.

SPECS: 0-100km/h – 12.1s Top Speed – 170km/h CO2 emissions – 147g/km Power – 81kW Torque – 250 Nm

www.spotongmag.co.za

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TAVERN REVIEWS

MUMMY’S PLACE

beer ...

Your maternal home of adowlands Me 9 ne understanding with Location: 1937 Zo

Sny-man. Not only did the commissioner lisa Motsamai, better known in the agree to their terms of community as “Mommy”, has at business, but he took it the age of 66 been more than a upon himself to closely mother to the community of zone monitor and assist; 9 and those neighbouring. It all began he offered advice and with the formation of the association guided their ways with a NTHA in the year 2000, together with the condition that after three two women Fani Mokoena and the late months’ probation, if the crime level was Mavis Moelase, with genuine assistance the same or had gone up, all shebeens from the then station commissioner of would be shut down.

Meadowlands, an Afrikaans man they Mommy Elisa Motsamai, although called “Sny-man”. she began operating from 1988, only Mommy recalls how back in 1988 when obtained her permit in 2003. Her she first began crime was the order of beginnings were humble: she had to the day, and how Sny-man then had to run her business in her four-roomed command that di-Spoto (shebeens) be family house, which has now been closed down. This is where the Batswana extensively extended and renovated. proverb “Mmangwana oo tshwara thipa The establishment is now successfully kafa bogaleng” came ino relevance: operating and can accommodate 50 the 3 women of NTHA had to step patrons to its capacity. It has a total of in, with the previous knowledge and three employees. Mommy also offers understanding of previous associations, her customers a meal that is every NAFCOC and SALTA, and they had to put township’s favourite; half skop (pig on a brave face to reach an unwritten head), pap and her famous chakalaka.

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A Portugese proverb suggests that “money is not gained by losing time.” Mme Mapula proves to have followed suit: she only obtained her permit in 2007 but had long begun with her business; the permit was 5 years late as she began in the year 2002. Balancing her income with the few profits that come with maotwana and bunny chows, 28

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She currently resides with one of her daughters and three grandchildren.

For a single mother to three children, after the husband lost his life in a car crash, Mommy has done amazingly well for herself and the children. She prides herself hugely too on the gift of life of education she granted them. Smoking at Mummy’s place has its own designated areas.

Halala Mommy Elisa Motsamai! This is a success story of note!

business remains quite a promising pursuit.

The community of Tladi are well taken care of: they know very well that they can rely on Mapula’s Inn - a place to be rid of thirst and fill their tummy’s; not even the famously famished “ScoobyDoo” would complain. Mapula’s Inn does not disappoint: Spotong has only been there once but has fallen in love with the authentic township feel it has, the decor, its traditional food, down to the setup of tables and chairs, the drinks come in cots, you would think you are in the middle of Hollywood.

“My association with NTHA taught me how to manage my business well and most importantly being crime alert as I only reside with my partner and so far only needed one employee. I remember how I started with off-consumption (take away) trading, and later had to reroute to in-consumption (stay in) trading, it has been a journey, ”says Mapula Sekwati.

“If you believe in yourself and have dedication, pride and never subjecting self to quit, you’ll be a winner. The price of victory is high but so are the rewards.”

Image courtesy of Shutterstock

MAPULA’S INN other?

Would you say no to an eet Tladi Str Location 1104 Majoro

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hy would you say no to another beer? We were captivated by how neat and clean the yard was, the soothing sounds of your Sunday classics, just the right feel to township life, another attraction being the mouth-watering aroma of her famous maotwana (chicken feet).

Mme Mapula welcomed Spotong into her lovely lounge and again welcomed the ten-minute interview we conducted. The last thing Spotong wants is to keep entrepreneurs away from duty for too long!

She however has quite strict rules about who she allows in her establishment: teenagers have no place whatsoever at Mummy’s.

TSHIDI’S PLACE

s

ent road Meadowland

Vinc Location: 818b Zone 1 e, we’ve got the beer...

If you’ve got the tim

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shidi Tshabako acquired her liquor permit in the year 2004, although she started her business in 1998, while running a spaza shop. This interview was historic: we had first leaned on Mme Tshidi’s first deep freezer as long as 17 years ago. Spotong likes getting involved in matters of such significance. It was shortly after having joined NTHA in 2001 that her business took the turn that it has enjoyed ever since.

Mme Tshidi Tshabako is a mother and a wife. She mentions how the support of her family has been tremendously encouraging over the years. Her one child still resides with them and is said to be of great help as they still operate on their family yard but hope to change the story in the not too distant future.

“I have achieved greatness ever since my association with NTHA; I’ve been to Mauritius with the ladies, I’ve managed to purchase a car and my savings too

are much improved,” says Tshidi. “I open shop 10am, Monday to Sunday and close off depending on customer availability, however no later than 2am,” she continues.

and ultimate goal with her business is to offer luxury and entertainment for her patrons.

The community of Zone 1 is reported to be one of minimum crime ratings. Mme Tshidi tells Spotong that she is usually With three employees in total, only bothered by feuds of drunkenness: including her son who is still home, the her yard is well secured with hidden establishment offers full-on service cameras for surveillance, and she also and innovation. Mme Tshidi’s spouse’s self monitors situations while in the commitment to his full time employment comfort of her family sitting room and is rarely felt. She adds that he does his alerts her employees of anything that level best to assist with the running of might seem dodgy or dissatisfying. the business whenever he can.

Mme Tshidi is still striving to grow the Tshidi’s place is also known to not business further; we shall leave the support or encourage smoking in driving to her. areas that might be detrimental to non smoking patrons: there are designated areas for this, and this trait has even become a norm. Tshidi’s place is a constantly evolving establishment and therefore able to host meeting and social gatherings every now and again.

She offers customers snacks too beside their choice of alcoholic beverages. Mme Tshidi’s focus

MANIKIE’S PLACE

cation: 397

eds a big cold beer! Lo A hard earned thirst ne ndo East.

Hlatswayo street Orla

Manikie’s place, unlike many others, is an off consumption (take away) shebeen.

Ntate Manikie started this type of business from 2006 after he received his first permit in 2003. He began stocking up at South African Breweries and later decided to begin supporting local wholesalers and still does.

Manikie runs his business from his home where he resides with his wife and brother. His children are grown

Like any other purpose-driven business, grievances exist, and Manikie had this to say about what he’s encountering: “Licences and/or licensing has been the nightmare for as long as I can remember, we are really given a hard time. The government is not in our favour as it claims to be, they make unreasonable demands without work-shopping us as they should, we end up with so little to

do in order to advance ourselves, is that their way of subsiding poverty?”

The community of Hlatswayo Street, Orlando East, are forever cautious and on the lookout for crime: they have voluntary wardens of the night, they make no place for oddities. He underwent another voluntary stint by resigning from his last job to start his business. It all began with a case or two of the brand of beer, Lion Lager (“Waar was julle? he asked us, jokingly.)

Ntate Manikie offers the following advice: “Success is simple. Do what’s right, the right way, at the right time.” www.spotongmag.co.za

Image courtesy of Shutterstock

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lthough Ntate Manikie’s accent may have sounded like a mix of Black and White over the phone when Spotong got in contact with him, it was the way that throughout the interview, he stuck to his guns and communicated in the beautiful language of isiZulu that got Spotong intrigued.

ups and have long left home. With his authentic taste in music, he gathers his friends and patrons every now and again to enjoy their choice of drinks and get to reminisce on life’s happy times.

His business really took a turn after he joined the renowned association NTHA: he began taking responsibility for all that he needed to, his management and marketing skills improved and he is able to stick to his operational hours. He opens shop daily without fail.

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SPORT

A N A F A B P U G N I K SHA

fana in

fana Ba , elected as coach of Ba lly sia re ve ro nt co t ha was, somew rform.

When Shakes Mashaba he was destined to pe ll we w ho st ju d se es gu July, few would have

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he national side was in deep trouble, almost the laughing stock of the nation, and South Africa’s sports minister Fikile Mbalula had labeled them “a bunch of losers”.

This followed their performance in the 2014 African Nations Championship, where Bafana, the host side, crashed out of the tournament following a heavy 3-1 defeat against Nigeria in their final group A clash at Cape Town Stadium, failing to make it passed the group stage.

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Enter Shakes Mashaba, whose previous stint with the national side ended abruptly when he was sacked on the eve of the 2004 Africa Cup on Nations.

Rumours were that it was due to a dispute in team/squad selection.

Since his current appointment, Bafana remained unbeated in ten games, earning the admiration not only of Mbalula but the entire nation.

Mashaba has a long history in football.

He led the SA U/23 side to their first

(and to date only) Olympics in 2000 hosted in Australia. They went out in the first round of the competition with only one win, but that one win was against the U/23 Brazilian team.

From 2008-2010 he had a stint as the Swaziland national head coach before taking charge of the U/23 SA side again.

In 2012 he became head coach of the national SA U/17 side before getting the Bafana Bafana job back in 2014 after Gordon Igesund’s contract wasn’t renewed.

At the time of writing, Mashaba’s only defeat under his watch was against Algeria in their first game of AFCON 2015 – a game they really should have won comfortably.

Mashaba’s boys have enjoyed a run of 10 matches without defeat since he took over in the middle of last year.

“This is our time, the time to make sure we establish ourselves and exert our authority and we do that not only by winning, but by making people aware that we exist,” he says. “We must also make sure we are counted among the best. We have to make things happen, we don’t have to wait for them to happen. We must not be swallowed by the moment we are in now, tomorrow and yesterday will take care of themselves. We just have to do things to the best of our ability.

He says for a long time “people never had respect for us, and for the boys to win 3-0 against Mali and hold Nigeria to a draw away, go to Sudan and Congo and return with results shows there is something that has happened, we have built a team for the future. The boys are now aware what it means to don the national team jersey”.

Players, he says, need to be level headed. “When we enter the field we don’t want to be terrorised by the opposition. We have to stand tall and say we are better than them and that will say to us that is half the job done, and all that has to do with confidence. If a team has to beat us they must work hard, we won’t go like sheep to slaughter and we will compete.

“We have proven in the qualifiers and in the recent matches that most teams can’t match us on pace as well as skill

and those are the kind of things we will need. We also expect players to be disciplined tactically, know when to do things on the field. It is not about whom you have in the team but about what can they contribute to make the team do well. Big names will remain big names and you can’t take that away from them, but it’s 11 v 11 at the end of the day.

“We want team work from our players and nothing else”.

The coach has also thanked South Africans for their support. “We have taught our players not to think about themselves only. Back home we left behind 52 million plus people that are cheering and rooting for us. We don’t want to see them gloomy.

“To the people back home, thank you for your support, from churches, schools and everybody that has been backing this team. We will make you happy. Have confidence in us and we will definitely deliver what you expect from us”.

EVENTS & SOCIALS

D A E H A G N I LOOK R THIS QUARTER FO T U O K O LO O T S T N E EV

ONE DIRECTION

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robably the biggest events news for Soweto this quarter has to be a visit from a very famous group of people: none other than One Direction playing the FNB Stadium.

There’s no doubt that One Direction is going to pull a massive crowd, and where the crowds go, there follows thirst.

For those who are going to be at the concert, you could do worse than to slake your thirst at once of Soweto’s famous eateries: Chaf Pozi.

As stated on the event website: “The world’s biggest band, One Direction, In their own words: will be playing two concerts at the FNB Stadium in Johannesburg on Saturday the Set at the base of the iconic Orlando 28th and Sunday the 29th of March 2015. Towers, Chaf Pozi is a local institution.

A relaxed spot where Sowetans and Joburgers come to enjoy a beer and some “Last year, One Direction released their shisa nyama – a typical township style record-breaking third album “Midnight Memories”, which saw them named as the dish where you chose your own meat to be flame-grilled to perfection and served IFPI’s Global Artist of 2013 for becoming up with local side dishes such as pap, the biggest selling act in the world. They chakalaka and gravy - all prepared daily! also became the first ever band to have their first three albums debut at No.1 in A popular weekend party spot with DJs the US Billboard Chart, hitting the top playing everything from township jazz to spot in a further 30 countries worldwide.”

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deep house, hip-hop and kwaito.

Reservations recommended!Chaf Pozi is perfectly situated close to both the FNB and Orlando Stadiums in Soweto, and is always the best place in town for pre and post concert and game entertainment.

The services of local taxis are also on offer which allows our guests to be transferred from areas outside of Soweto to Chaf Pozi to enjoy a great meal and party vibe, followed by a sporting event or music concert.

SUMMER TRADING HOURS: Monday to Thursday: 11h00 - 18h00 Friday: 11h00 till late Saturday :11h00 till late Sunday: 11h00 till 22h00 We will open on a request basis for any functions outside of these times.

S E IN W S L IL H E L IL V N A B EASTER FUN AT DUR

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he Easter Bunny will be favouring Durbanville Hills Wines from 3 to 6 April with a visit and plenty of funfilled family activities.

Live music, combined with glorious views of Table Mountain and Table Bay, creates a great setting for enjoying wine tastings, breakfast, lunch or cheese and charcuterie platters. The kids can take part in Easter egg hunts in the vineyards, face-painting and a jumping castle to rid them of their boundless energy.

Open from 10.00 to 16.00 daily, booking is advised for breakfast and lunch. For more information contact Simone Brown on021 558 1300 or send an email to sibrown@durbanvillehills.co.za

CA’S

WINES OF SOUTH AFRI

CAPE WINE 2015 DHL IN PARTNERSHIP WITH CASE OW EXPRESS SET TO SH SOUTH AFRICA’S BEST TO THE WORLD

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Rule-breaking”, “trailblazing”, “daring”, “superb” and “exciting” are the adjectives increasingly linked to South African wines.

Influential critics and sommeliers are currently singling out the country as the source of what they consider the world’s most original and captivating wines, many of which will come under the spotlight at next year’s industry showcase, Cape Wine 2015.

Hosted by Wines of South Africa, the three-day event is being sponsored for the first time by the world’s leading express logistics company, DHL Express.

It will take place at the start of the Southern Hemisphere’s 2015 spring season, running from September 15 to 17 in Cape Town at the city’s International Convention Centre.

Wines of South Africa’s chief operating officer Siobhan Thompson said DHL’s backing of Cape Wine would take the event to an exciting new level, reflecting the dynamism of the industry.

“Delegates will have the opportunity to experience the range and depth of South

Africa’s vinous dexterity, strengthened by new approaches to wine-growing and winemaking that have resulted in bold, unique and unmistakably local wines.

As Tim Atkin MW remarked in his South Africa 2014 Special Report: ‘There’s never been a better time to write about, taste or buy South African wine.’ “ She said Cape Wine 2015, now staged as a triennial exhibition for international wine buyers and industry observers, would give visitors a taste of the broad stylistic and price spectrum of wines currently being produced. “They will also have a chance to engage with winemakers and attend a series of seminars highlighting key current trends in South African wine.”

Hennie Heymans, managing director, for DHL Express South Africa said, “Our role is to ‘deliver’ Cape Wine to the international wine community through

this sponsorship. We see our support as part of a long-term partnership with South Africa’s thriving wine industry, increasingly acknowledged for excellence around the world. Ours is a close and symbiotic relationship that continues to strengthen as the country’s wine producers expand their global footprint.”

Many of the exhibitors will also be arranging satellite tastings, dinners, wine experiences and other events of their own for trade and media delegates attending.

Programme details will be announced early next year but for preliminary information you can visit www. capewine2015.com.

Stay up-to-date via: Facebook: Cape Wine 2015 and Twitter: @ CapeWine2015 www.spotongmag.co.za

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