Spotong Edition 9

OGILVY CAPE TOWN 66840/E

Who says a beer can’t be flavoured?

FLYING FISH AD

Not for Sale to Persons Under the Age of 18.

OTE EDITOR’S N IN THIS ISSUE...

S

ince our first issue launched two years ago, we’ve learnt so much and enjoyed great success, thanks to our loyal and dedicated readers like you!

We’re excited to announce that we’re expanding our editorial coverage and will now be showcasing all sectors of small businesses that operate within townships.

In this issue we speak to Wandile Ndala, a passionate businessman and owner of the Soweto’s famous restaurant, Wandies Place. He tells us how he went from being a shebeen owner to become one of the most successful and acclaimed entrepreneurs in Soweto.

We are very cognisant of the social and economic impact alcohol abuses has on our society and were honoured This magazine was originally to interview the newly positioned to serve tavern appointed chief executive of owners and other traders, the Industry Association of particularly in the liquor Responsible Alcohol Use, Dr industry. Our readership has Osborn Mahanjana. He unpacks grown tremendously, and the latest Audit Bureau Circulations for us how his organisation will combat the misuse and of South Africa (ABC) figures show a whopping 11.49 percent abuse of alcohol and only increase in readership for 2013. promote responsible alcohol consumption through relevant media channels.

Historically, township businesses have been overlooked by marketers and investors. After we started this magazine for tavern owners, we saw a great interest taken in our @DonaldMakhafola publication by a variety of other sectors. We believe that now is Find us on the right time for us to expand Facebook and our reach and move forward follow us on twitter into highlighting other sectors of business. @SpotongMagazine EDITOR

Donald Makhafola

CONTRIBUTOR

Mashabela Seshoka Adolf Netshiukhwi Damian Murphy Samuel Thage

PUBLISHING HOUSE

CONTENTS In This Edition

CONTENTS 2

GLF CORNER

2

INDUSTRY NEWS BUSINESS FEATURE

8

STOKVEL FEATURE 9

10 Soweto Gold Beer has its eye on the prize 14

RESPONSIBLE TRADING ENTREPRENEUR FEATURE 22 Owner of Wandies Place, Wandile Ndala

FINANCE FEATURE 23 Dangers inherent in carrying large sums of cash 24 Financial management system for your business

SPECIAL FEATURE 25 Flying Fish may expand to more flavours

MOTORING

Quinten Tolken

Stacey Vee Brendah Nyakudya

27 The Isuzu KB 300

SPORT

PRODUCTION CO-ORDINATOR Gwen Sebogodi Contact Media & Communications Block A, 388 Main Avenue, Randburg Tel: +27(0) 11 789 6339 Fax: +27(0) 11 789 7097 email: pressman@contactmedia.co.za web: www.contactmedia.co.za

IT AND WEB MANAGER Dwain Margro

REPRO & PRINTING Kadimah Print

30 Soweto paddlers bring home gold 31

TAVERN REVIEWS

32

BUYER’S GUIDE

34

TECHNOLOGY REVIEWS

36

GADGETS & TECH REVIEWS

38

EVENTS & SOCIALS

CEO & DEVELOPMENT DIRECTOR Sean Press

MANAGING DIRECTOR AND PUBLISHER Donna Verrydt

FINANCE AND OPERATIONS DIRECTOR

PROUDLY ENDORSED BY:

Lesley Fox

SALES MANAGER Damian Murphy

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.

FOOD FEATURES

18 ARA has appointed Dr Osborn Mahanjana as CEO

DESIGN & LAYOUT SUBBING & PROOFING

Assisting each other in trying times

TRADE FEATURE

SALES

Paul Styles Didi Okoro Lesego Makhubela Simone Abrahams

Do South African Managers manage or push paper?

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INDUSTRY NEWS

R O F G IN L C Y C E R S THE GLAS

T N E M N O R I V N E CLEANER T

he South Africa glass packaging industry produces an estimated amount of one million tonnes of glass per annum. Of this, less than 40.1 percent of the glass containers produced in South Africa are recovered and recycled.

Unlike other materials that form part of our waste stream, glass is infinitely recyclable because the recycling process does not affect the integrity of the new product. Once collected, the waste glass is separated into colours, cleaned and crushed into what is known as cullet. The cullet is mixed with silica sand, soda ash and limestone. This mixture is then melted in a furnace, reduced to a molten state, poured into moulds and slowly cooled.

Consol Glass has planned a range of activities to further improve the volumes of recycled glass that our country produces. Consol is an active member on the board of the Glass Recycling Company which was

established through a partnership between national government, glass manufacturers, fillers and recyclers. This national organisation, which is endorsed by the Department of Environmental Affairs and Tourism, is responsible for facilitating the recovery of waste glass for recycling. To this end, the Glass Recycling Company educates communities about the importance of protecting the environment through recycling and provides the necessary infrastructure, including glass banks, which people can use to deposit waste glass for recycling purposes.

There are currently 40 formal glass collecting agents in Gauteng townships, which collect no less than 500 tons per month. Through further investment and close partnerships with government departments, Consol intends to provide more entrepreneurial opportunities and thereby grow this market even more. An expansion programme that covers the Western Cape and Greater Durban areas are to be initiated.

Consol will also be analysing the possibility of performing domestic kerbside collections. And, with the possibility of government legislation being imposed onto glass, separation at source strategies may be implemented to assist with this process.

As part of an awareness initiative, stakeholders in glass recycling have invested in more than 2 500 bottle banks in urban towns throughout South Africa to assist in domestic recoveries.

For further information on your local collector/ agent please contact the Glass Recycling Company on (011) 803-0767. Collections are performed through appointed agents.

GLF CORNER

NTHA OPENS CATERING SCHOOL

The National Tourism and Hospitality Association (NTHA) have launched Ndofaya Catering Small & Medium Enterprises Training School in Meadowlands.

This dedicated training institution will provide specialised skill oriented entrepreneurship development programmes for educated unemployed youth in the community.

The NTHA, which is an affiliate of the Gauteng Liquor Forum , was instrumental in the establishment of the Meadowlands Tourism Development Centre (MTDC) as a non-profit organisation. The centre was established in 2009 and has 2

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been working with the community of Meadowlands to develop and promote tourism destinations in the area.

One of its goals is to provide skills development programmes and work towards eliminating poverty by creating job opportunities for local community members, says NTHA Vice Chairperson, Fanny Mokoena.

All learners will undergo a year-long learnership programme and upon completion they will receive an accredited NQF Level 2 certificate in professional cookery.

Mandla Motha, who is a professional chef, has coordinated catering classes for 10 learners at MTDC offices in 2013.

The learners graduated last year with a basic catering certificate.

In January 2014, the Meadowlands Tourism Centre received accreditation from the Culture, Art, Tourism, Hospitality and Sport Education and Training Authority (CATHSSETA) and has 26 learners currently registered.

Members of Ndofaya Catering preparing food during the official launch of their training school

SAB IS CLEAR OF ANTICOMPETITIVE BEHAVIOUR

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he Competition Commission Tribunal has found that South African Breweries (SAB) did not engage in any anti-competitive behaviour.

confident that none of its practices were in breach of the law and that it had not engaged in any anti-competitive behaviour.

“SAB has structured its business to serve retailers and consumers and strongly believes that all businesses have the The ruling follows a case of alleged right to distribute their products in the anti-competitive behaviour brought by manner that best serves their needs. the Competition Commission which was We are most pleased that this has been heard by the Tribunal between 2010 and recognised by the Tribunal,” he said.

2013. The original complaint lodged by Adami said SAB strongly believed that Big Daddy’s head Nico Pitsiladis, with competition is good for the industry, as the Competition Commission, alleged it results in greater choice, innovation, that SAB charged the Big Daddy’s group higher quality and lower prices for as a wholesaler the same price as the consumers. In addition, SAB fully company charged to retailers, thereby supports the aims and objectives of preventing Big Daddy’s from earning a the Competition Act. SAB confirms its fair margin on its sales to retail. unwavering commitment to operating SAB executive chairman Norman Adami in a pro-consumer and pro-competitive said the company had always been manner.

SAB brewery in Alrode

A C I R F A M O R F S R F&B BUYE PO INDUSTRY NEWS

X E N E V E S IG B ’S A IC R TARGET AF

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ibrant economies in Africa are spawning a rapidly expanding, ever younger middle class population with more disposable income and a taste for new products.

There is a growing demand for a wider variety of foods and flavours, which overseas and local suppliers are eager to fulfil. For more than a decade, Africa’s Big Seven (AB7), the largest food and beverage trade show on the African continent, has provided the best networking platform and product showcase for producers, manufacturers and suppliers, who are keen on accessing the lucrative African markets.

“The past three years has seen a rapidly increasing number of exhibitors and visitors from African countries taking part in AB7,” says John Thomson, Managing Director of Exhibition Management Services (EMS), organisers of this world renowned event. “Last year we had more than 16 000 visitors to AB7 and the colocated SAITEX, with 27 African countries represented.”

African visitors arrived from Angola, Benin, Botswana, Cameroon, Cote d’Ivoire, Democratic Republic of Congo, Egypt, Ghana, Kenya, Lesotho, Libya, Malawi, Mali, Mauritius, Morocco, Mozambique, Namibia, Niger, Nigeria, Senegal, South Africa, Swaziland, Tanzania, Togo, Uganda, Zambia and Zimbabwe.

“Visitors to the expo are decision-makers - last year’s show statistics indicate that almost 60 percent of visitors were owners, managing directors or directors of companies with purchasing authority,” adds John Thomson.

“AB7 is a multi-sector food and beverage expo comprising seven focused segments and many African visitors and exhibitors are able to do all their business at AB7. AB7 and SAITEX offer an online Business Matchmaking service enabling show visitors and exhibitors to profile, pre-select and pre-schedule business meetings with potential partners before the event. It’s easier and more cost-effective to spend three days at the event meeting close to 1,000 companies from 51 countries than to travel to those different countries to conduct business,” says Thomson.

AB7 also enables visitors to check out the latest products, services and technologies interact with potential suppliers, agents and distributors and keep an eye on their competition. AB7 is the undisputable food and beverage business gateway into Africa.

Carlos Goncalves, Business Manager for Gallo Oils, says his stand generated more than 10 leads per day at AB7 2013. “AB7 is very positive for us; it’s a well-organised show with great quality visitors, as we established contacts with South African companies and others from Namibia and Botswana.”

Lawrence Contey, of Ghanaian lime oil manufacturer Madisa, thoroughly enjoyed his first time at AB7, gaining about 15 solid business leads from companies in Botswana, China and South Africa, all eager to distribute his products. “The show was very encouraging and offered a fantastic chance to showcase our products,” said Contey. “I definitely want to come back next year.”

Justin Machila, Managing Director of Zambia-based Lihulo Enterprises, was delighted at the results of his participation at AB7 in 2013. The company produces Chalimbana groundnuts and sugar beans. “Our expectations were more than met,” said Machila. “We had a lot of visitor interest in our products and some bought products from us at the show. We also got to see the many exhibitors from all over the world showing a wide range of products, especially in value adding equipment. We also learnt a lot from our competitors.”

Africa’s Big Seven takes place from 22 to 24 June 2014 at Gallagher Convention Centre, Midrand.

FOR MORE INFORMATION CONTACT LINEKE VAN DER BRUGGHEN AT EXHIBITION MANAGEMENT SERVICES: Tel: +27 11 783 7250. Fax: +27 11 783 7269.

E-mail: admin@exhibitionsafrica.com Website: www.exhibitionsafrica.com

R E E B N O I T P M U ON CONS T N A IN M O D S IN A M E R

Africa. In recent years, effort has been put into limiting the consumption of this product through laws and prohibiting the sale of alcohol during certain hours.

The overall category value growth was lower than in previous years. Competition amongst players is high, pushing prices lower with promotions and competitions.

In addition, limited growth undermined further potential increase in category value.

Market Quantification assesses and investigates markets on an annual basis, to see volume, value and consumption trends.

The 440ml can pack format saw massive Total market includes retail, wholesale, growth in the marketplace, pushing the foodservices, industrial and exports. overall can market up by close to one third Malt beer saw conservative growth in 2012 of the total market in 2012. This had an compared to previous years, although it effect on glass, the other popular pack is still viewed as a very popular product type, which consequently stayed static for amongst the adult population of South 2012 in terms of growth.

Image courtesy of SAB

“O

n consumption� malt beer, which is drunk at restaurants, mines and taverns, remains the most dominant channel, however it has lost some share to the off-consumption sector, according to BMI Research’s 2013 Quantification Report.

INDUSTRY NEWS

E S A E R C N I L A N I MARG IN CREDIT EXTENSION

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million in December 2013, an increase he National Credit Regulator (NCR) of 5.14 percent quarter-on-quarter and a recently released their Consumer decrease of 9.02 percent year-on-year.

Credit Market Report and Credit The following were some of the most Bureau Monitor, which showed significant trends observed in terms of a marginal increase in the value of new credit granted for the quarter ended credit granted.

December 2013: These latest reports are based on the data • The value of new mortgages granted submitted to the NCR by registered credit increased by 0.57 percent quarter-onproviders and credit bureaus and cover quarter from R34.52 billion to R34.72 credit market information up to December billion.

2013.

• Secured credit, which is dominated by Credit bureaus held records for 20.64 vehicle finance, increased from R39.91 million credit-active consumers, an billion for September 2013 to R40.48 increase of 1.8 percent when compared to billion for December 2013, a quarterthe 20.29 million in the previous quarter. on-quarter increase of 1.67 percent.

Consumers classified in good standing • Credit facilities, consisting mainly increased by 184,000 to 10.71 million of credit cards, store cards and bank consumers. overdrafts, had an increase of 5.52 The number of consumers with an percent quarter-on-quarter from R17.72 impaired record has increased by 171,000 billion to R18.70 billion. to 9.93 million, from 9.76 million in the previous quarter. The percentage total of • Unsecured credit increased from credit-active consumers stands at 48.1 R20.90 billion for September 2013 to percent.

R21.61 billion for December 2013, a quarter-on-quarter increase of 3.43 The number of accounts increased from percent.

71.17 million in the previous quarter to 73.18 million. The number of impaired • Short-term credit decreased from R1.39 accounts increased from 19.25 million billion for the quarter ended September to 19.74 million when compared to the 2013 to R1.38 billion for the quarter previous quarter, an increase of 493,000 ended December 2013, a decrease of quarter-on-quarter and 2.22 million year1.21 percent. on-year.

• Developmental credit saw a quarter-onThe total value of new credit granted quarter decrease of 39.46 percent from increased by R1.45 billion (1.24 percent) R 2.77 billion to R 1.68 billion. from R117.21 billion for the quarter • As at December 2013, the total ended September 2013 to R118.66 outstanding consumer credit balances billion for the quarter ended December (or gross debtors’ book) was R1.52 2013. There was an overall quartertrillion, representing a quarter-onon-quarter growth for all credit types quarter growth of 1.79 percent and a with the exception of “Developmental” year-on-year growth of 5.33 percent. credit and Short-Term credit. The The trends for outstanding balances for number of applications received for the quarter ended December 2013 were credit increased by 525,000 from 10.22 as follows: million in September 2013 to 10.75 6

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• Mortgages debtor’s book increased from R809.89 billion for the quarter ended September 2013 to R818.06 billion for the quarter ended December 2013, an increase of 1.01 percent.

• Secured debtor’s book, which is dominated by vehicle finance, increased from R311.67 billion for September 2013 to R323.11 billion for December 2013, a quarter-on-quarter increase of 3.77 percent.

• Credit facilities debtor’s book, which consists mainly of credit cards, store cards and bank overdrafts, had a quarter-on-quarter increase of 3.04 percent from R179.90 billion to R185.37 billion.

• Unsecured credit debtor’s book increased from R167.41 billion for September 2013 to R170.75 billion for December 2013, a quarter-on-quarter increase of 2.00 percent.

• Short-term credit debtor’s book decreased from R817.41 million for the quarter ended September 2013 to R791.29 million for the quarter ended December 2013, a decrease of 3.19 percent.

• Developmental credit debtor’s book decreased from R23.96 billion for the quarter ended September 2013 to R21.95 billion for the quarter ended December 2013, a decrease of 8.38 percent.

• The banks’ share of the total outstanding consumer credit as at December 2013 was R1.30 trillion (85.40 percent), with retailers at R34.99 billion (2.30 percent), non-bank vehicle financiers at R55.28 billion (3.64 percent), and “other credit providers” at R131.67 billion (8.66 percent). Other credit providers consist primarily of pension-backed lenders, insurers, nonbank mortgage lenders and securitised debt.

G N I R E F F O T O N NAMPAK IS GS IN R L L U P S N A C R O F Y E MON

M

any people across the country have collected enough pullrings from beverage cans to fill a two litre bottle and think they can receive R2 000 or more for it.

They have usually heard about it from a friend of a friend who knows someone who got paid. But where do you go to sell the pull-rings and who buys them for R2 000?

As many of you may have heard, there is a rumour going around that if you collect enough beverage can pull-rings to fill a two litre bottle, you will be paid R2,000 for your efforts.

“As South Africa’s preferred beverage can manufacturer, the public assumes that it is Nampak Bevcan that is offering large amounts of money for these ring pulls.” explains Alexandra Bouwer, marketing manager for Nampak Bevcan.

CAN DO! (Nampak Bevcan’s consumer facing brand) recently posted a reminder on their Facebook page which reiterates that neither they nor their recycling division, Collect-a-Can, pays such an exorbitant amount for pull-rings. The post received a lot of attention from CAN DO’s Facebook fans, demonstrating what a big issue this has become.

Numerous people commented to say that they had in fact received money for the two litre bottles that they had collected. However, they were not able to give specifics as to where they received the money or any other concrete details. Disturbingly, one person even admitted to lying, because he was bored and thought it would be fun to claim that he had received the money.

After slogging day in and day out to collect pull-rings to fill their two litre bottles, many people have been disappointed to find that there is no

establishment or institution paying for discarded pull-rings. Too many misled South Africans are falling victim to this rumour and are wasting their time in false hope.

It is important to remember that Collect-a-Can collects the whole can for recycling, not just the pull-rings and collectors are paid per kilogram therefore the more “can” the better.

In the past, cans were made from steel, while only the end (top) and the pull-ring were made from aluminium.

Therefore, the top was worth a bit more than the body of the can.

Today, however most cans are made entirely of aluminium and are therefore worth much more as recyclables than they were before.

“If anyone has any information or could provide us with the details of people or organisations who claim to buy pullrings, please contact us. We would like to save people time and avoid any more disappointment,” Bouwer concludes.

FOR MORE INFORMATION ABOUT NAMPAK BEVCAN’S CAN DO!, VISIT THE CAN DO! FACEBOOK PAGE OR CHECK OUT OUR WEBSITE www.cando.sa.com

FOR MORE INFORMATION ABOUT COLLECT-A-CAN Contact their head office on +27 11 466 2939 or visit their website at www.collectacan.co.za

The good news is that you can make money by recycling cans. More than 220 000 South Africans earn an honest living by collecting entire cans for recycling. www.spotongmag.co.za

Image courtesy of SAB

We have never communicated anything like this and are yet to find out where this rumour began.”

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BUSINESS FEATURE

S R E G A N A M N A IC R DO SOUTH AF

?

R E P A P H S U P R MANAGE O M anagerial roles and duties have changed over time, and there seems to be more attention placed on reportingrelated duties, rather than true staff management tasks.

Managers are meant to do just that, manage. They are employed into management positions so they can oversee a process, which is directed through a team, with a specified goal set as the desired outcome. The manager of 2014 is, unfortunately, more likely to operate as a paper pusher, chasing progress reports, completing analysis reports, showing the connection from one report to the other, and constantly chasing numbers - on paper.

perform tasks efficiently. Counting value will often result in the interruption of workflow to complete heaps of paperwork and give updates to senior leadership on team progress. A task that would usually take an individual an hour to complete now becomes a two hour process, with half an hour required before and after the task, to log its start and completion and any other additional notes which may be required. The impact of such administratively intense processes are felt so much more in the mining and manufacturing sectors with workflow being greatly interrupted.

The issue of staff morale is also cause for consideration. An engaged and motivated workforce results in a more A paper-pushing manager has perfected productive environment. It is the role the skill of record keeping, based on of the manager to uplift, motivate the premise that everything which has and inspire the team but, the inability been recorded by the employee has to do this effectively due to other been recorded factually. The process of requirements can lead to a decline in this level of record keeping is, however, staff morale. The effects of a disengaged, where the challenge lies. A manager who stressed and unfulfilled workforce does not have his eye on his workforce are far reaching, cutting into profits, and is rather focused on the spreadsheet and impacting stakeholder and client before him, is losing out on valuable relationships. A manager with his eye engagement opportunities with his team. on his workforce who coaches and This manager is not creating much value mentors his team members is far more for his team or his organisation and able to identify these dips in morale, this in turn, will negatively impact the and can find ways of keeping the lines of company’s bottom line. communication open, resulting in a more engaged workforce.

The creation of value is often be confused with counting value. The Although it should not be the core focus measurement of value should be placed of a manager’s role, record keeping still has its place. There are many processes on finding ways of enabling staff to 8

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that need to be recorded, and this process can still help to keep staff on the right path. Staff productivity should be managed as a first priority though, and not just recorded. Their output needs to be regulated, and their energy must be channelled in the right direction.

It is evident that what is actually missing in the local context are leaders – individuals who are focussed purely on the growth of their teams. Leaders lean on their ability to influence their teams, motivate their staff and empower them with the knowledge and skills to do what they are employed to do, better and faster. They inspire from a place of power, instead of exerting power from a place of perceived control.

Leaders inspire through imparting vision.

They share their vision with their team in a compelling way, to motivate them and showcase the possibilities of a future under positive circumstances, and then lead their team towards achieving the goals which the vision outlines. When managers move from talking about weekly plans, and start speaking to vision and growth plans, the business they’re in charge of will move in the right direction. Leaders create value by bringing innovation to their work.

Kriya Govender is a Managing Director of PRP Solutions. For more information visit: www.prpsolutions.co.za or kriya. govender@prpsolutions.co.za

Image courtesy of Shutterstock

A manager is someone who is responsible for the control of a team or an organisation. A large part of this role entails coaching and mentoring staff, equipping them to achieve company objectives as well as their own personal growth goals. It seems that the true role of the manager has become diluted with mounds of paperwork, as a result of extensive reporting duties. One cannot help but ask if the captains of industry are inspiring a breed of managers who are actually paper pushers, especially seeing that more emphasis is often placed on the accuracy of reporting, rather than the core principles of management. Many have forgotten the true role of leadership and management.

STOKVEL FEATURE

L E V K O T S L IA R U B ITEKENG

N I R E H T O H C A E ASSISTING TRYING TIMES T

hokozile Mnguni speaks to Itekeng Burial Society committee member, Elizabeth Mabitsela, about their plans and achievements.

Itekeng Burial Society was formed in 1989 by twenty community members after they noticed a community need, your help when a family lost a loved one. This stokvel solution pays out when a member loses a family member that enables them to purchase groceries and a coffin.

Rules and Regulations When a new member joins the club, rules and regulations are made clear to that particular person. The club members are governed by a set of rules and are encouraged to respect one another as they consist of different age groups.

The club covers the immediate family members only, including children and parents, but the amount of money varies between children and parents. There is also a joining fee for new members who wish to join the club. When a club member has lost a family member, a proof of death certificate has to be submitted and the club members are also entitled to conduct their own investigation to verify that there has indeed been a death in the family.

Where the club meets The society is based in Majaneng Township and, every second Saturday, meetings are held at a member’s home.

Each member pays a fee of R20 to cover the costs of refreshments for the day.

Members also brainstorm ideas and discuss ways they could run the club more efficiently.

Contributions Members contribute a total amount of R50 which is deposited into a bank account. The money is divided, and a certain amount pays for coffins upfront at one of the local funeral parlours.

When someone dies, the member is given an amount of R2000 and also receives a coffin.

Elizabeth Mabitsela

More about the society

Future plans

Elizabeth Mabitsela has been with the club since its inception says that members also help each other with funeral arrangements. Elizabeth highlighted that whilst the goal of the club focusees on providing financial support during a time of loss, club members assist each other by preparing food, serving guests and helping with housework. This is especially important as some community members do not have nearby relatives.

“We plan to attract more people who are willing to help each other and we are also discussing the purchase of a marquee, tables and chairs so that nobody need struggle with hiring these items for funerals. We have bought food warmers to make things easier as they are needed for all occasions. We also plan to encourage our children to join the club so that when we are old or have passed on, they should continue with the work that we are doing,� says Elizabeth. www.spotongmag.co.za

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TRADE FEATURE

R E E B D L O SOWETOÂ G

E Z I R P E H T N O E Y E S T I S A H

Mandla Mbatha, bart

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beer ender at Soweto Gold

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S

oweto Gold - Superior Lager – has won all-round acclaim amongst craft beer aficionados since the launch in November last year. Master Beer Aficionado Rob Heyns from ‘League of Beers’ named Soweto Gold the number one craft beer in an impressive line-up of the 10 Best South African Craft Beers. Soweto Gold is predicted to become a leading brand in the South African marketing landscape over the next couple of years.

Ndumiso Madlala, Master Brewer and Chief Beer Officer at Mad Mead Brewing and owner of the Soweto Gold brand, tells us more about his vision.

Why the name Soweto Gold?

The name was obvious from the start: “Soweto” being the home of the brewery and “Gold” being the very reason for the existence of Soweto as we know and love it today. Also, the connotation of “Gold” as a label depicts something valuable and precious. It shows that Soweto Gold is a premium product. But we prefer to call it a ‘Superior’ product.

Why do you call your beer a ‘Superior Lager’ rather than a ‘Premium Lager’?

I love beer. I love good beer and I love great beer. The word ‘premium’ is so frequently abused by the marketing departments of the big breweries. For example, if a labourer shares a beer with his friends after work it’s considered ‘a beer of the people’, but if the marketing department decides to reposition the same beer to premium, they will hire a golfing pro to pose with the beer and suddenly it’s premium and aspirational.

Or they will change the packaging and serve the same beer in a fancy green bottle, maybe wrap the neck in gold foil

and increase the price. There we go – it is premium. Soweto Gold is not premium in this sense, not as a marketing positioning statement. It is our aim to make Soweto Gold superior – in taste, in craftsmanship, in its universal quaffability steeped in Sowetan passion.

Ultimately our beer-drinkers must decide if they feel in their throats and hearts that Soweto Gold is just another beverage or if it is superior, premium or special.

The Soweto Gold cans look amazing. We noticed the words ‘Brewed for millennia – perfected in Soweto’ on the can. What does that mean?

Chemical tests of ancient pottery jars reveal that beer was produced about 7,000 years ago in Egypt and Iran. So we don’t claim that we invented beer – it’s a fact that beer in various forms has been brewed for millennia. With Soweto Gold we hope that we have advanced the art of brewing almost to perfection.

What is the story or inspiration behind the design of your brand?

In your design, why did you put a spin on the warning label?

The closed fist or the hand shows that this is hand-crafted beer and a natural product made by South African hands to be enjoyed by all South Africans. All South Africans of legal drinking age, of course. The launch of our Soweto brewery will coincide with the 20-year anniversary of freedom and democracy. We feel that the imagery in the logo pays homage to this national milestone. We had long discussions about the colour scheme of the logo.

Initially I felt that I wanted the logo to include all the colours of the South African flag but in execution it didn’t feel right. Now Soweto Gold is red, green, gold, white and black, and if your raise your Soweto G old to the clear blue South African sky – you complete the colour scheme. The reactions to the logo are overwhelming and emotional. Soweto Gold clearly resounds with the Sowetan spirit and calls for a township craft beer revolution. Amandla, Soweto Gold!

We take the packaging instructions and the warning label very seriously.

As a matter of fact, we sent the label to the ARA – the industry Association for Responsible Alcohol Use – for it to be approved before print. The idea came to me when I was flying with Kulula.

You know how they put a funny twist on the emergency announcements? Well, I thought it was clever and it actually made me pay attention. So we added a little twist of our own to our warning labels to create awareness and maybe a smile around a serious subject.

On the lip of the Soweto Gold can it says ‘Soweto Kiss’ – what does that mean?

Perhaps you know of a famous South African beer brand that promises the kiss of a certain hop? I don’t want to smooch something bitter; I’d rather send my thirsty brothers and sisters a sweet kiss of a Sowetan beauty. Cheers!

Start on the road to

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FOOD FEATURE

N O W E T S B I SHORT R E C I R O K K SPE Dorah ped for Spekko Rice by This recipe was develo d Cooking Gospel. television series calle

Sitole for a

Serves 4 – 6

Ingredients • • • • • • • • •

1,2 kg beef short rib salt and pepper 2 tablespoons oil 1 packet bacon, chopped 2 teaspoons mixed dried herbs 2 onions, sliced 2 cloves garlic, crushed 2 carrots cut into chunks 2 x 410g cans tomatoes, chopped peeled or use 6 big tomatoes, cut into pieces • 1 cup beef stock • 2 cups Spekko Parboiled Long Grain Rice

• Heat oil in a pot, season the ribs with salt and pepper and fry until brown on all sides.

• Remove ribs and keep aside.

• Fry bacon and herbs in the same pot until crispy. Removing from the pot.

• Add the onions and cook until golden.

Return bacon to the pot along with the garlic and carrots.

• Place beef ribs on the vegetables.

Pour over the tomatoes and stock.

Cover pot and stew slowly for two hours or until the beef is tender.

Spekko tips for caterers • Cook Spekko Parboiled Long Grain • This recipe is economical, tasty and goes a long way. By making use of meat on Rice according to instructions on the the bone, your meal will carry an extra flavour and your portions will look bigger. packet. This will give you 8 cups of • This stew is ideal for serving in taverns, as it can be made ahead of time and cooked rice. frozen in portions.

• Serve short ribs over rice and garnish • Cook your rice on the day of serving. Once cooked, it will look loose and fluffy with extra herbs.

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Source: Courtesy of Spekko Food

Method

N A C I R F A WEST E C I R D N A CHICKEN E L O R E S S CA Af

ko Rice.

ical recipes from Spek

behind these econom rica is the inspiration

. Chicken icken for Spekko Rice ch f llo Jo of n io rs ve f veloped this delicious es to make delicious one-pot dishes. Jollo Ntwenhle Mpanza de tri in many African coun most all West African and rice are combined sh for Nigeria and Ghana, but is eaten in al l di Chicken is the nationa f means “dish”. countries as well. Jollo

Ingredients • • • • • • • • • •

2 tablespoons (30ml) oil 8 chicken thigh pieces (or drumsticks) 1 onion, chopped 2 garlic cloves, minced 1 large tomato, chopped 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) dried basil or 125ml (½ cup fresh basil leaves 4 cups chicken stock (use 3 stock cubes) 1 cup Spekko Parboiled Long Grain Rice Salt and pepper to taste

Spekko Rice tips for caterers • Use any kind of dried herb in this dish. Parsley, origanum or mixed dried herbs work well.

• 1 cup of uncooked Spekko Parboiled Long Grain Rice, cooks up to 4 cups of cooked rice. You are assured of both quality and value with Spekko.

• Add a chopped red chilli if you like your food spicy.

• To cook this recipe in bulk, multiply the ingredients, but watch the amount of water needed. You may want more water in a large pot.

• Always cook chicken on the day of purchase, or keep overnight in the fridge once cooked.

• Your food will only be as good as the ingredients that you use.

Source: Courtesy of Spekko Food

Serves 4

Method • Heat oil in a pot • Add chicken pieces, brown for 3 - 4 minutes and set aside • In the same pot, add onion and garlic.

Fry for 3 minutes or until soft • Add tomatoes, tomato paste and basil.

Cook for 2 - 3 minutes until fragrant • Put chicken back and add stock and rice. Cover with lid and simmer for 3035 minute or until rice is cooked • Keep adding liquid if needed • Check seasoning and serve

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RESPONSIBLE TRADING

R D D E T N I O P P A ARA HAS O E C S A A N A J N A H OSBORN MA

ter cohol Use (ARA) af Al e bl si on sp Re was of dustry Association at Eli Lilly Pharmaceutical, where he In e th s in jo na ja d pricing aceutical Dr Osborn Mahan corporate affairs an n region. His work at Eli Lilly Pharm of or ct re di e th as speaks to ra working rica and Sub-Saha Donald Makhafola Af g. h in ut ic So pr e d th an r y fo lic e , public po responsibl abuse. government affairs regarding alcohol involved overseeing and challenges faced by the country job We are making progress on a number him about his new South Africa is one of the countries in the world with a high rate of alcohol abuse. Who do you think is to be blamed for this scourge?

Alcohol abuse is a multi-faceted issue and it is unrealistic to believe that any one could be blamed for the misuse and abuse of alcohol. The alcohol abuse rate in this country is unacceptable, which is why the ARA and its members are committed to reducing alcohol-related harm and promoting the responsible use of alcohol. Targeted interventions hold great promise in educating consumers and changing behaviours that harm individuals and society. By targeted interventions, we refer to alcohol misuse and abuse affecting specific communities, specific user groups and at risk groups such as the youth. The ARA also believes that additional social and economic factors should be taken

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into consideration such as illegal drugs usage, peer pressure, poverty and a lack of education. A distinction should be made between commercial alcohol which is regulated and non-commercial, or moonshine alcohol, which is not regulated. Alcohol that has been brewed at home can contain ingredients that are not fit for human consumption and can have severe health effects.

Alcohol companies and society based organisations like ARA are continually promoting responsible drinking. What do think it would take for the message to get through to alcohol users?

It is estimated that 35 percent of South Africans consume alcohol and only eight percent of South Africans that do drink are regarded as risky drinkers. This is the area of the population that we need to target through proper interventions.

of fronts and, as an example, one of our partners is the Foundation for Related Alcohol Research (FARR). Its primary objective is to reduce the prevalence of fetal alcohol syndrome in South Africa.

As a result, the rate of fetal alcohol syndrome has reduced in De Aar in the Northern Cape specifically by 30 percent since 1997. Based on these results FARR continues to extend its programmes to include other areas in the Northern and Western Cape.

Are you satisfied with the way alcohol is marketed or advertised in the country?

The ARA and its members prescribe to a code of conduct that outlines what the industry can and cannot do in respect of alcohol advertising. This code of conduct is based on international best practice. The goal of advertising is to capture the largest possible proportion of the business of those over the legal

drinking age who have already made the choice to drink. Advertising has a measurable effect on market share for particular brands and substitution between brands. We are confident that the way alcohol is advertised is suitable for the audience that is intended to receive it. However, due to alcohol’s potential for harm if misused, the marketing of alcohol beverages requires careful attention. This is why industry self-regulation, through which it is responsible for monitoring and enforcing its own conduct around the marketing of its products, can be an effective approach to ensuring responsible marketing.

Government believe liquor advertising is the reason the country has a high rate of alcoholism. What is your personal view?

Advertising has not been shown to increase aggregate consumption by adults or young people and a causal link has not been established between alcohol advertising and harmful or excessive drinking patterns and resulting problems. If liquor advertising is restricted, consumer choice reduces.

An advertising ban would reduce competition and freeze market shares of existing brands and prevent new entrants to the market. The result will be a loss of jobs and a negative effect on the GDP.

As you take over the position of CEO, what is your main goal in this organisation and what challenges do you anticipate?

As the new CEO of ARA, I will continue to drive interventions to reduce alcoholrelated harm through combating the misuse and abuse of alcohol beverages and promoting only the responsible use thereof. I am proud to say that ARA has successfully lived up to its mission and will continue to do so through its ongoing efforts. Maintaining our role as a self-regulated entity will continue to be a challenge as we are starting to see the introduction of legislation that limits our ability to do this, such as the right to market. It is however an exciting time for me to join the ARA and we aim to engage with all stakeholders in a meaningful way.

The Control of Marketing of Alcohol Bill, as it stands, will not be successful in reducing the level of alcohol abuse in South Africa as there is no silver bullet approach to reducing the misuse and abuse of alcohol. This will continue to be a focus area for the ARA as we would like to work closely with government to shape this piece of legislation. The Bill has to date not been shared with the industry or been made public, but it is anticipated that it will have numerous economic effects on the country and Distributors of alcohol play such various industries, making it imperative an important role when it comes to that we properly engage with all relevant responsible alcohol use as they are stakeholders.

If government can get its way and pass the controversial Bill to restrict liquor advertising, what social implications do you think this would have on our society?

the point of sale. They decide to actively prevent alcohol abuse and can do so in a number of ways: • Stick to the by-laws by keeping noise levels down and not selling alcohol after the prescribed time

• Don’t allow criminal, disorderly or offensive behaviour to take place on their premises • Do not serve visibly intoxicated people • Do not serve pregnant women • Always ask for ID, especially when dealing with younger looking customers • Conduct responsible promotions that don’t encourage people to drink too much • Assist people who have over indulged with getting home safely • Having non-alcoholic drinks and food available at the premises

According to research released by Econometrix in June last year, the potential economic impact as a result is: • GDP: The total annual impact (including the multiplier impact) is estimated at – R7.412 billion in 2011 prices or a reduction of 0.28 percent of GDP. For every R1 expenditure loss, the impact on the GDP will be a loss of -R1.69 • Employment: The total impact on employment is estimated at 11 954 jobs. Of the total, -2 573 will be highly skilled, -5 288 skilled and -2 779 semi-skilled and unskilled jobs • Fiscus: Total tax income will decrease with R1 783 million • Trade: Exports decrease of R225 million and imports decrease of R304 million

ENTREPRENEUR FEATURE

, E C A L P S E I D N OWNER OF WA A L A D N E L I D N WA

W

andile Ndala, a passionate businessman and owner of the Soweto’s famous restaurant, Wandies Place in Dube, tells Adolf Netshiukhwi how he managed to succeed as a small entrepreneur in an historically disadvantaged township.

Why did you decide to pursue a career in the restaurant business?

Will Smith, Richard Branson, Quincy Jones, Evander Holyfield and my personal favourite, Chris Rock, who came with his wife and kids.

As a restaurant manager, how important is it to have actual experience in every aspect of the business, as you have?

I’ve always had an interest in the hospitality industry. While I was at school, I would cook for my friends.

Later, I started a shebeen which became what is now known as Wandie’s Place.

In 2007, we applied for a tender at OR Tambo International and opened up another Wandie’s Place at the airport.

The menu is the same as the one that you’ll find in Soweto so you’ll enjoy the same great food and we also have some grills at that branch.

Restaurant management experience only comes with time. The more experience you have, the better seasoned you are. The more you learn about the restaurant, the more valuable you are - not only to yourself, but to any company or establishment.

What were the three most important things to get your business up and running?

Secrets for keeping customers coming in? It’s a secret! Hee hee. Seriously, the secret is to constantly create a “buzz”, to do what you know best and keep people talking about your establishment in some way or another. This is where creativity is a key to business - the more creative the better! Most of all, I am very passionate about providing excellent service and creating memorable experiences for all of my guests. I truly believe in the motto of ‘No request too large, no detail too small’. My team and I always look forward to welcoming guests and ensuring that our customers get the most efficient service whilst experiencing the warmth and genuine hospitality of our team.

A focused vision or concept, financial backing and an incredible team.

Tell us a bit on how Wandies Place was established and how you have developed it into such a big brand?

During the 1980s I used to run an illegal shebeen, selling food and drink without a licence. I was always very cautious about whom I served because I did not want the authorities to know about my business. It was in 1990 where I was granted a licence to operate the tavern legally and the establishment developed into a well known place.

Regular customers who were impressed with the venue started inviting curious non-Sowetans (mostly colleagues) to join them at the restaurant for a genuine township experience. Today Wandies is a popular stop on the itinerary for many visitors in Soweto and Gauteng.

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You have hosted famous guests several times, what names come to mind?

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What’s your secret to attracting more customers and what have been some of your most successful promotions?

Owner of Wandies Place, Wandile Ndala

have a style of your own and remember that as a restaurant manager, you are responsible for overseeing both food quality and personnel operations.

The most challenging aspects of being a restaurant manager involve training and motivating staff to consistently meet your clientele’s demands.

What is your favourite magazine?

I’m always reading hospitality magazines. I always try to keep updated on new things that are happening in the industry.

What are some of the challenges of being a restaurant owner and manager?

Is there anything else you can tell us about yourself, your career or profession that would be interesting or helpful to others aspiring to enter and succeed in the restaurant business?

The challenge of being a restaurant owner and manager is to always try to make your business better - being the best you can! Love and understand what you do, re-evaluate, create, be different,

“Go for it” and don’t be afraid. If you believe in yourself you can do anything.

Dream big! The more you connect with people, the more exciting the dream becomes.

FINANCE

N I T N E R E H N I DANGERS MS OF CASH U S E G R A L G N I Y R CAR

T

he 9.6 percent increase in the number of incidents involving cash heists from people who had withdrawn money from banks or who were on their way to deposit money is a source of great concern.

Kalyani Pillay, who heads up the South African Banking Risk Information Centre (SABRIC), said that the year on year increase had been responsible for more than R10 million in losses sustained by customers of all the major banks who had been robbed by gangsters.

She issued a stern warning that the public should try and limit the amount of cash they carried with them and, wherever possible, make use of alternative payment systems such as debit orders or electronic funds transfer facilities.

“Paying workers in cash puts them in danger of being robbed. It also exposes the person who has to collect the money from a bank to danger.”

Johan Burger, a senior researcher with the Institute of Security Studies (ISS) said there was growing concern about this type of robbery. He said there was compelling evidence that organised crime was involved.

Fred Steffers, managing director of one of the largest payments systems companies in South Africa PS & S, said cash had become a very dangerous commodity.

“Electronic fund transfers (EFTs) are a very good alternative for paying wages and salaries because it eliminates cash altogether and the money become available to recipients the moment the debit order has been processed.”

Steffers said it was obvious from the exponential growth his company was experiencing that it was becoming common knowledge that carrying cash around is a dangerous practice.

“In the last two months alone, we have notched up a seven percent growth rate in the number of new debit order accounts that have been created.”

Steffers said the absolute integrity of the debit order system was assured because all System Operators and Third Party Payment Service Providers (TPPP)

need to be registered with the Payments Association of South Africa (PASA) and operate under the ambit of the National Payment System Act.

For more information, please contact Fred Steffers on his cell at 083 268 6779 or via e-mail on fred@psas.co.za

Images courtesy of Shutterstock

“While credit and debit cards are ideal for once-off payments, a far better and cheaper option for recurring payments is to create a debit order whereby money is deducted directly from a cheque or savings account. This makes it completely unnecessary to carry large sums of money around.

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Steffers said the debit order industry played a significant role in enabling efficient financial transactions ,making it easy for consumers to purchase and pay for goods and services electronically.

FINANCE

M E T S Y S T N E M E G A FINANCIAL MAN

S S E N I S U B R FOR YOU T

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Accounting System for small business is specifically designed for people who SMEasy includes free online training that don’t understand accounting. SMEasy helps you set up a simple administration includes record keeping video guides and filing system for your business. The that highlight how to set up a filing modules include The Entrepreneur’s system that bridges the gap between the Reality, Setting up Your Recordkeeping business owner and the accountant.

System, Managing Your Business Paperwork, Understanding Your Financial SMEasy provides the small business with the ability to easily manage business contacts, create branded quotes, invoices and statements and manage their payroll. The inclusion of a payroll facility in one system is unique to SMEasy as payroll services are not included in other Accounting software packages. This often means that payroll software needs to be purchased and implemented seperately, creating an additional expense small businesses..

SMEasy also provides a simple yet effective forecasting function that helps with cash flow management and includes accessible business reporting functions that empower the business owner to make informed decisions.

“The majority of small businesses battle with record keeping and managing finances and are therefore a severe risk to lending institutions. In an effort to ensure the SMMEs in our incubator overcame these problems we embarked upon a pilot programme to introduce SMEasy and Admin Easy to our SMMEs. They are the only SMME Finance Products available that are customised for the local market and are designed with the Business Owner in mind. All other SMME products for finance management are developed for Accountants and can be intimidating and confusing for use by Business Owners.

These two one-of-a-kind products provide a sound financial base and communicate using simple business language – a distinct change from the Accountant-based financial packages,” says Robynne Erwin, CEO of Smart Xchange, a respected and World Bank accredited SMME incubator.

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Statements, Managing Your Staff Records and Small Business Basic Legal Requirements.

All this for R150 per month and each business only needs one licence as they are provided with the ability to set up an unlimited amount of users. As an online solution, it is available to small businesses from anywhere at any time.

All tax and financial information needed by the accountant is automatically produced and is easily accessible.

For more information go to www. smeasy.co.za, follow us on Twitter @ SMEasy or find us on Facebook.

Darlene Menzies CEO

of SMEasy

SPECIAL FEATURE

FLYING FISH

O T D N A P X E MAY S R U O V A L MORE F

SAB consumer science

S

AB consumer science and sensory manager, Frieda Dehrmann, tells Donald Makhafola about the innovation behind the first South African flavoured beer.

Flying Fish is the first flavoured beer in South Africa. How did you come up with the idea to produce Flying Fish?

At South African Breweries (SAB), we are consistently scanning the environment for new and innovative ways of shaking up the market and satisfying the everchanging needs of our consumers.

How is the flavour affecting the taste and original aroma of the beer?

Flying Fish is a premium beer. At first sip you get the enchanting flavour of either Pressed Lemon or Crushed Orange and

and sensory manager,

Frieda Dehrmann

just before you swallow it bursts with the rich flavour of beer. The combination is absolutely phenomenal - it’s exactly what the Flying Fish consumer has been waiting for.

It’s the aroma that is so catching – when you bring the glass to your face for the first sip, you get the refreshing and crisp smell of fresh lemons and limes, or spicy orange, and that is your first impression.

When you take your first sip, it’s that aroma that you end up tasting, and that is so sweet and refreshing. Unexpected for a beer really! www.spotongmag.co.za

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SPECIAL FEATURE

Traditionally a beer is flavoured with hops which adds bitterness and this is what a typical beer drinker loves. If you add other flavouring fruits, doesn’t it take away the original flavour and taste of a beer?

No, it doesn’t take away from the fact that this is a beer, made with malt and hops, but rather adds to the flavour, creating something unusual and unexpected. And totally delicious.

Can you please take us through the unusual process you used when brewing the beer?

We use malted barley, hops, maize extract and yeast, exactly as you would for a beer, but we add fruit juices and natural flavourings in the process to get the great flavour. The product is fermented exactly as you would for a beer, it’s just that the flavours are added.

Someone could say all beers taste the same, and this is a contested truth because raw products such as barley and wheat are used in brewing but the difference lies in the branding and packing. So, can you say producing Flying Fish has been a breakthrough in the local brewery?

Flying Fish is an alternative for the traditional beer drinker and cider consumer, so it’s safe to say yes in response to your question. We believe we have given an excellent alternative solution to consumers.

It’s a flavoured beer, which means it has been flavoured with natural fruit flavours, so it smells and tastes very different to regular beers.

Someone who’s not a beer connoisseur can confuse a flavoured beer with a cider. How would you explain the difference to such person?

Flavoured beers are made from malted barley, with hops and added flavours, such as lemons and oranges. A cider, on the other hand, is made from fermented apples. The flavoured beer taste profile has the refreshment of beer, but the sweet and easy drinking character of the added citrus fruit flavours. Ciders 26

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generally have a more dominant apple taste and aroma.

a product in the market, consumers were and still are highly responsive.

This was a completely new product for SAB. What was the challenge for you to get the product right?

So far what has the response been from the market after the beer was officially launched to consumers?

We hadn’t done anything like this before, so we had to explore and research products from all over the world, and seek out flavours from across the country to decide on what we felt were the best options. We also had to explore our target market’s tastes a little to ensure that our consumers would be ready for something different like this.

And despite all the challenges, it was certainly a lot more fun! A little different to our every day jobs!

There definitely is a lot of intrigue about Flying Fish and consumers have often taken to social media to share their experiences with the brand. It is quite amazing to see South Africans embracing yet another proudly South African product.

How is Flying Fish finding its way in the large beer market in terms of competing with other brands that have been in existence for many Have you adopted this because is a years ago and are always in the new international trend or have you minds of consumers? found a gap in the market that you As a new brand in the market, we are wanted to close?

The South African alcoholic beverage market has grown significantly over the past years with brewers adding a repertoire of drinks that are lighter on the palate. The Flavoured Alcoholic Beverage category is no different in its growth over the last couple of years, owning at least 6.9 percent of the market.

Why do you think there is a market or need for a flavoured beer?

Our South African consumers are looking for something different and exciting, but we all love the ease of drinking and refreshment of beers. It makes absolute sense to combine the refreshment of beer, with some exciting flavours that are perfectly suited to our climate.

The friendliness of beer, with a little something different!

Who is your target market?

We are targeting males and females who are future forward and often looking for unique products and experiences. Our consumer is uber trendy, loves life and enjoying a varied, rich lifestyle.

What challenges have you came across before getting this beer into the market?

Like any other brand launched into market, it is important to demystify what the brand stands for and introduce the product to our audience. This process was easy and, due to the hunger for such

doing well considering that we have only been on the shelves for five months.

Outperforming any other established brand comes with time and traction in the market, but results show that we are steadily headed there.

What other products have you produced before Flying Fish?

I have worked on many other brands in and outside of SAB. On the SAB business, I lead the Castle Lite team for a number of years – with the Kanye West concert being one of my many highlights.

What is your favourite beer and why?

Flying Fish! I love the burst of flavour it has with every sip, it’s such a unique experience.

What do you enjoy most about your job as a consumer science and sensory manager?

The challenge of being able to create and brew our beer brands for the enjoyment of our consumers all over South Africa. It’s very rewarding that doing our jobs enables South Africans to relax with friends in any environment.

How do you see Flying Fish brand after five years?

Personally, I would love to see it making record sales and perhaps even expanding to more flavours!

MOTORING REVIEW

0 0 3 B K U Z U S I E TH and off the road The Boss, on the road

ISUZU KB 300FACTS

With a host of luxury items inside, the Isuzu KB 300 is imbued with a special, executive sense of style. The model we tested for Spotong had leather seats, climate control and a touch screen entertainment consol that allowed Bluetooth connectivity, which provides all passengers with crisp, clean sounds for those long drives. Most double cabs sacrifice space in the back seats for a more comfortable ride for the driver and the KB 300 has had to, unfortunately, make that compromise.

Having a load bay that can handle more than a ton of cargo, as well as a very comfortable and spacious cabin for

the driver, means the cramped back seats are a necessary sacrifice. The back seats are not too cramped, as they can easily accommodate two adults but over a long distance, it could prove uncomfortable.

Power: 130kW

The KB 300’s engine was powerful and its performance exceeded our expectations, thanks to its diesel engine. The KB 300 pulled off the line with a good amount of gusto, but it was the propulsion you felt while getting pushed back into your seat that actually made the hair on our neck on stand on end. A double cab is not meant to win a drag race, but this Isuzu is very capable of providing the driver with certitude and confidence behind the wheel. Notably too, the fuel economy of the Isuzu KB 300 is excellent. Diesel engines generally perform well above the weight of a petrol engine, but this beast of a diesel model performed above that of other diesel vehicles in its class.

Towing Capacity: 750kg

Torque: 380Nm Consumption (combined): 7.9 l/100km CO2: 209g/km

Isuzu have been a stalwart of the South African motoring scene for many years and it’s quite noticeable how they’ve implemented changes that allow them to compete in terms of luxury and performance, putting them on par with crowd favourites, Toyota and Ford. This Isuzu is a shining example of a bestof-both-worlds approach. The driver is given the pride of driving a beautiful and elegant car that seems to have been built for the rugged off-roader at heart. The Isuzu KB 300 costs anywhere from R400 000 upwards, but is most definitely money well spent. www.spotongmag.co.za

Images courtesy of quickpic.co.za

E

very now and then, we’re offered an amazing opportunity to test something that offers way more than expected. Most recently, it was test-driving the Isuzu KB 300. This double cab is both a luxury business vehicle and a workhorse. The KB 300 looks stylish yet is at home both in a parking lot and on a building site.

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MAN’s unrivalled reliability, aftersales service and product back-up also ensure maximum profitability. With today’s ever increasing fuel prices, isn’t it time you considered investing in consistently efficient, fuel-saving MAN TGS Trucks?

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SPORT

S R E L D D A P O T SOWEME GOLD Feature

BRING HO

T

here was much celebration in Soweto when three homegrown paddlers brought home much sought-after Dusi Canoe Marathon gold medals. The unlikely crew pairing of Siseko Ntondini and Piers Cruickshanks finished an overall seventh in this year’s Dusi Canoe Marathon, clinching gold medals for the pair.

This is newcomer Ntondini’s first Dusi gold medal. The talented 19 year-old hails from Soweto and paddles for the Soweto Canoe and Recreation Club (SCARC). Cruickshanks, a South African marathon paddler veteran, who brought 15 years’ experience of competitive paddling to the combination, took home his tenth Dusi gold medal. Fellow SCARC paddlers, Loveday Zondi and Thando Ngamlana, finished close behind in eighth position, resulting in a hat trick of Dusi golds for the club, and four for Gauteng.

Held over three days, from 13 to 15 February, paddlers from across South Africa competed in one of the world’s ultimate canoe challenges. Dubbed the “Comrades of paddling”, this gruelling event covers 120 kilometres, with

the entrants paddling and running (portaging) from Pietermaritzburg to Durban, through The Valley of a Thousand Hills and down the uMsundusi and uMngeni Rivers.

The water conditions were described as “low-ish” on the first two days, making it tough going for the paddlers, which was reflected in the times, but on day three the water was high, thanks to a good release of water from the Inanda Dam. “I am elated,” beams Ntondini. “It was tough out there as the unrelenting heat of the first two days continued into the third and final stage, but we kept it together finishing eighth on the first day, then upping our game to finish seventh on days two and three. We all know that in the Dusi, anything can happen, but we were well prepared both physically and mentally. I am still on a high!”

“We have been incredibly disciplined over the past year, and it has all paid off.

I am incredibly proud of Siseko and our performance.” added Cruickshanks.

Zondi and Ngamlana were equally effusive, saying they were proud to bring another two medals home to Soweto.

SCARC was established more than a decade ago by ADreach CEO, Brad Fisher, with a vision of using water sports as the medium to engage with and provide development opportunities for underprivileged children in Soweto.

Since 2003, it has become a platform that teaches underprivileged Soweto kids how to swim, participate in water sports, develop crucial life skills and become economically active.

“Everyone at SCARC is ecstatic that Siseko, Loveday and Thando have brought Dusi gold medals home to Soweto. They are prime examples of what can happen when sound development programmes are in place,” says Nkosi Mzolo, chairperson of SCARC. “We are delighted that canoeing as a whole has become a standout sport in terms of development, with many young black people getting involved in the sport and the number of black paddlers at the top increasing, as is exemplified in this year’s Dusi results. SCARC was particularly thrilled to see Sbonelo Zondi become the second black winner of this unique event, following in the footsteps of Thulani Mbanjwa, who claimed the honours in 2008.”

Siseko Ntondini and Piers Cruickshanks finished an overall seventh in this year's Dusi Canoe Marathon, clinching gold medals for the pair

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REVIEWS

Tavern & Restaurant Reviews

É F A C A M I R B OPULENT

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ocated in Daveyton, Ekuruleni, Brima Café was an idea hatched in 2010 that became a reality in December 2012 when the establishment opened its doors to the public. It’s just a 30 minute drive away from the snaking N12 highway that takes you to Mpumalanga.

If you long for an authentic kasi dining experience, Brima Café is the place for you. Tables and chairs are placed along the pavement, offering you a unique dining experience, coupled with a warm atmosphere, large windows and glass doors opening out onto the main drag.

Guests can enjoy an intimate corner setting or a more lively setting, that can be found closer to the bar area.

As opposed to franchise restaurants, this unique township establishment, with its sprawling wining and dining area, is always full to the brim. So much so, that Brima Café management are considering

adding a second storey to the building, so that more patrons can be accommodated.

Brima prides itself on their speciality menu, as it is a novelty experience for customers. Chicken, beef and mutton dishes are some of the meals offered through the buffet service, but a full a la carte menu and combination meals are also served.

Bookings are essential as stokvel gatherings are often hosted here for the local community. Reasonably priced menus are created for events, with a keen eye kept on the host and attendees’ requirements and tastes.

The Brima Café team are renowned for their wide smiles and warm welcomes, following it all up with the best service around. Whether you’re looking forward to a quick meal or celebrating a special occasion, Brima Café is an unmissable, unforgettable dining experience.

E W G N A N I D A TASTE OF

L

ocated in Tsakane, east of Ekurhuleni, Dinangwe is a pub that caters for both young and old. Whether you’re looking to enjoy a quiet drink with mates, catch a football game or dance the night away, Dinangwe has it all. With large bar and private lounge areas, Dinangwe also boasts an indoor sunken pool and open air lounge. This popular hang out spot serves cocktails, shooters and regularly runs beverage promotions. Patrons can enjoy a quiet, intimate drink in the corner, or soak up the fun closer to the bar area, where barman Sipho Dlamini’s warm service will keep them smiling.

With a wide variety of DJs playing on a regular basis, you can expect to hear an excellent range of music, including deep house hits, funky soul numbers and R&B

classics. If you’re more keen on relaxing rather than ripping up the dance floor, sit back on the comfortable couches and take in some entertainment via the high tech LCD screens indoors, or cool off with a splash in the pool. The in-house chef at Dinangwe offers a sumptuous a la carte menu, that’s been adapted to retell and honour the history and heritage of Ekurhuleni. Careful attention to detail is evident everywhere, from the unique décor to the creative cuisine available from the elegant dining areas. Above all, the friendly, helpful staff of Dinangwe will go out of their way to make sure your night is unforgettable. It’s this warm hospitality and personal service paired with a rich, relaxed decor that makes a night at Dinangwe an occasion.

Dinangwe manager, Sipho Dlamini

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BUYERS’GUIDE

E D I U G ’S R E Y U B AMARULA GOLD Amarula has launched a super-smooth, sophisticated premium spirit with a bold new taste – Amarula Gold. “It’s refreshing, original and has a totally unexpected flavour with seductively spicy notes and a silky-smooth palate,” says global spokesperson Adéle Ankiewicz of the trailblazing drink that carries 30% alcohol by volume.

The vibrant new addition to the Amarula family is made to be mixed and enjoyed, she says. “It’s pure fun and at its best on ice with soda, sparkling apple juice or ginger ale.”

Adele calls it a “stylish, daring and premium choice that offers a taste of the exciting, new and urban face of Africa.

It’s a true African original that expresses the continent’s fast-paced, dynamic energy that is the source of so much of the world’s current creativity.”

Just like Amarula Cream, Amarula Gold is made from hand-harvested marula fruit,

CAN KLIPDRIFT & COLA IN Staying true to its generous nature, Klipdrift & Cola has introduced a new, limited edition 440ml Man Can, made from a glug of Klipdrift Export brandy mixed with classic cola. This readyto-drink brandy is a no-mess, no-fuss solution for a sunny afternoon or fun evening out.

“Cans are growing in popularity and our research has shown that Klipdrift & Cola drinkers would prefer a larger can but with the same legendary taste,” said Jerome Adonis, Klipdrift & Cola brand manager.

The story behind the legend goes way back, to the day when a man named JP Marais (Kosie to his friends) saved a farmer from drowning in the raging

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Breede River. The farmer was so grateful that he split his farm in two and gave half to his rescuer. ‘Kosie’ named his new farm after the drift where he had saved the man – and so Klipdrift was born. Kosie set his mind on making brandy and shared his exclusive potstill brandy with friends and neighbours, who couldn’t stop talking about its smooth, full-bodied taste. Kosie maintained that all it took was time, good quality grapes and a big nose.

Almost a century later, Kosie’s brandymaking skills and philosophies have been handed down from Brandy Master to Brandy Master and have resulted in the product available today – the original South African cocktail.

double distilled and aged in oak for 24 months to enhance its aromatic, fruity flavour. But unlike its predecessor, no cream is added to Amarula Gold.

Amarula Gold is packaged in a clear bottle to show off its rich, golden colour, and sports a black version of the brand’s signature neck tassel. It is available from leading liquor stockists, and retails for between R139 and R149 for a 750ml bottle.

TEST WINE DUO DELHEIM UNVEILS LA K AND FRESH NEW LOO Delheim Wine Estate, a Stellenbosch stalwart nestled on the slopes of the Simonsberg, strikes a fresh new pose with the release of its latest wine duo from its ever-popular Family Range – the richly layered Shiraz 2012 and unwooded Chardonnay 2013.

The new, elegant and altogether more striking appearance of this high quality range portrays the heritage and prestige of this time honoured estate that is the pride and joy of the Sperling family.

The Delheim Shiraz 2012 stems from nine- and seventeen-year-old trellised vineyards, set in ideal soil on the Simonsberg foothills, which are situated a little further inland with cool night temperatures, adding to the delicious intensity of the fruit.

The 2012 vintage is a full wine that charms with a luscious bouquet of plums, black cherries, flowers and subtle spice on the nose. A juicy, concentrated palate, packed with blackberries, lingers with a liquorice aftertaste.

The wine spent 13 months in a combination of oak barrels (of which 15 percent were new) and reveals smooth, soft tannins that make it immediately accessible, but patience will be rewarded

as a more complex taste is revealed over the next three years.

The Delheim Shiraz 2012 is a stellar choice when paired with pot roasts, venison, hearty bredies and mature cheddar. It is suggested that you try it with Moroccan-style lamb; a slowbraaied lamb rib, rubbed with coriander, salt and pepper, or a grilled Oryx fillet served with a plum jus, garlic baby potatoes and roast veg.

The Delheim Chardonnay 2013, which derives from 15-year-old vines on the farm, burst with a perfect balance of fresh intensity, vibrant citrus and summer fruit notes.

The Delheim Chardonnay 2013 goes well with a cream-based exotic mushroom tagliatelle; steamed crayfish, or a chicken salad sprinkled with mango and macadamia nuts. You could also try it with snoek fishcakes served with grilled sweet potato wedges.

The Delheim Shiraz 2012 retails from R103 per bottle, whilst the Delheim Chardonnay 2013 retails from R77 per bottle. The wines are available directly from the estate or at selected wine outlets and supermarkets countrywide.

G DREAMERS IN T A R B LE – E C

A S N A NEW LOOK H The new Hansa pack boasts a modernised aesthetic, including foil neck labels and a prominent hop design, symbolic of the Saaz hop that gives this beer its distinctive taste.

Hansa’s proposition is about celebrating dreamers, the movers and shakers in communities who are making a living and changing their circumstances, and those of the people around them, through their daily work. The communication is aimed at ‘men who believe they can and do’.

“We live in a country that was made possible because of people who had a dream. A dream that we could live in a free and fair society, a dream that we could successfully host the biggest

team-sporting event in the world, that an African could travel into space and that a girl from Benoni could win the biggest award in show business. That is the ethos of the Hansa brand - that backed with self-belief, hard work and perseverance – success is within reach,” says Hansa General Manager, Khensani Nobanda.

“We wanted to reflect on how Hansa has been there all along, sharing in these victories and precious memories. For Hansa, an advert celebrating our 20 years of freedom would not have been complete without paying homage to the dreamers whose achievements have not only left an indelible mark on our history, but they also continue to inspire dreamers of the future,” says Nobanda. www.spotongmag.co.za

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S W E I V E R Y G O TECHNOL TEST TREND TECHNOLOGY REVIEWS

A L E H T E R A S T H IG L D LED FLOO South African energy-saving and backup power solution specialist, Mr. Power, has recently added a range of locally assembled LED floodlights to their product offerings.

LED lighting is rapidly growing in popularity and becoming standard in most commercial and residential buildings. The dramatic increase in LED usage is largely due to their low energy consumption, long life span and depth, width and versatility.

In addition to Mr Power’s LED dimmable and non-dimmable down-lights, the company now also offers a range of floodlights to suit your outdoor needs.

Outdoor lighting must be bright for safety and security reasons and have a long life span – Mr Power’s floodlights deliver on this and more. They draw about 10 percent of the energy of conventional floodlights, produce a strong light and come with a two year warranty. They also don’t attract insects or burn your plants.

Prices range from around R400 for a 10w flood to R3200 for a 100w.

For more information or to find your closest distributor, please visit www. mrpower.co.za or call the Mr. Power team directly on 011 804 2988.

S G A B E B U C E IC D A L G Everybody’s favourite ice solution, Ice Cube Bags have have been reinvented

by GLAD. Subtle enhancements includes self-seal innovation that is activated when the bag is turned upside down, ensuring that liquids within it do not spill. The bags also boast individually perforated ice cube blocks – making them easy to use, as and when needed.

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The GLAD Ice Cube Bags lie flat in the freezer or can save freezer space by being placed into awkward spaces. GLAD Ice Cube Bags are a hygienic, airtight and leak-free way of creating ice.

Please visit www.glad.co.za for more information. GLAD Ice Bags can be found in the GLAD aisle at most supermarkets, priced from R13.99.

R E L L O R T N O C R E S Y E G : A Q& VS GEYSER TIMER The most common questions Roger Bulgin from Mr. Power is asked, is the differences between a Geyser Controller and a geyser timer. In response to these commonly asked questions, we’ve compiled a Q & A, to help guide you in your decision making:

Why does a geyser use so much electricity?

The geyser uses so much electricity because it’s continuously reheating the water contained inside the tank, and the average geyser holds 150 to 200 litres of water. Every time it switches on, it is the equivalent of turning on 50 incandescent light bulbs!

reheats the tank of water each time the hot water tap is used, regardless of the amount of water drawn from the tap.

temperature and will then cancel the rest of the time period, thus avoiding unnecessary heating.

A Mr. Power Geyser Controller detects current, or in layman’s terms, checks to see if there is still hot water in the tank, before switching on the element, thereby avoiding reheating the entire geyser unnecessarily

The Geyser Controller also features a handy boost button which allows you to manually turn the geyser element on if needed.

In addition, the Geyser Controller will switch the element off once the required water temperature is reached.

Unlike the timer, the Geyser Controller will only be active for the period of time necessary to get the water to the pre-set

The Mr. Power Geyser Controller product and installation cost approximately R1 500, which gives a return on investment of less than six months.

For more information or to find your closest distributor, please visit www. mrpower.co.za or call the Mr. Power team directly on 011 804 2988.

It reheats every time the geyser temperature drops a few degrees, which is when the thermostat switches the element back on and heats the water back up to the required thermostat setting.

How can I reduce the electricity used by my geyser?

Install a Mr. Power Geyser Controller because it is programmed to switch off the geyser when hot water is not required in large amounts. The controller also ensures the geyser is turned off during peak hours.

The Geyser Controller from Mr. Power can reduce your electricity bill by as much as 30 percent – which is a huge saving (especially when considering the ever-increasing costs of power).

Plus, you are doing your bit for the environment by saving energy.

What is the difference between a Geyser Controller and a geyser timer?

A timer simply turns the geyser element on and off during a specified time period (typically 2-3 hours both in the morning and evening).

It is important to understand that when it is turned on, the geyser element www.spotongmag.co.za

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W E I V E R H C E GADGETS & T EADING TECHNOLOGY REVIEW

-L Y R T S U D IN S D N A P X E SAMSUNG IT F R A E G G N U S M A S H WEARABLE LINE WIT Samsung Electronics unveiled the Samsung GEAR Fit, the industry’s first curved, Super AMOLED wearable device for the active consumer, at MWC 2014. The GEAR Fit offers the unmatched convenience of Samsung GEAR technology with the most comprehensive fitness tools available, empowering consumers to stay physically active without sacrificing personal style or mobile connectivity.

“Samsung understands that the next generation of wearable mobile solutions must directly reflect the diverse interests and needs of consumers,” said Craige Fleischer, Director of Mobile Communications at Samsung South Africa. “In response, our GEAR product portfolio continues to expand with unique devices for a wide range of lifestyles, including the new GEAR Fit designed to assist users striving to live more fit and active lives without sacrificing their own personal style or their ability to stay connected on the go.”

Whether used as a standalone or companion device, the Samsung GEAR Fit empowers consumers to take charge of their personal and active lives, whilst staying connected so they never have to miss a moment.

The ultimate modern fitness solution The Samsung GEAR Fit is designed to comfortably contour to consumers’ wrists while offering a vivid Super AMOLED display. It provides so much more than an everyday fitness band, keeping consumers up to date with instant notifications from GALAXY smartphones, including incoming calls, emails, SMS, alarm, S-planner and 3rd party applications. Changeable straps in black, orange and mocha grey give consumers the freedom to express their individual style, changing the look of the GEARFit to match any outfit or mood, whilst staying connected on the move.

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The sleek new Samsung GEAR Fit provides the superior connectivity benefits of Samsung wearable technology with a custom, real time fitness coaching to provide unique, personalised advice and workout recommendations.

XY A L A G S IL E V N U G N U S M SA S5, DESIGNED FOR WHAT MATTERS MOST Samsung Electronics recently announced the fifth generation of the GALAXY S series, the Galaxy S5, that’s been designed with what matters most to consumers in mind. The new GALAXY S5 offers a refined experience with innovation and essential features for day-to-day use.

The GALAXY S5 combines an advanced camera, fast network connectivity, dedicated fitness tools and enhanced device protection features as consumers stay fit and connected, in style.

Capture the moments that matter The ability to capture and save precious life memories as they happen is regarded as one of the most important smart phone features. The new GALAXYS5 offers superior camera functionality, featuring a 16 megapixel camera with an enhanced menu and user interface that allow consumers to easily take, edit and share photos.

The GALAXY S5 delivers the world’s fastest autofocus speed of up to 0.3 seconds and the advanced High Dynamic Range (HDR), reproducing natural light and colour with striking intensity under any circumstances. The new Selective Focus feature allows users to focus on a specific area of an object whilst simultaneously blurring out the background. With this capability,

a special lens kit to create a shallow depth of field (DOF) effect is no longer required.

Tap into the fastest connections The GALAXY S5 features the most advanced LTE experience and Wi-Fi performance options available today, ensuring blazing fast data speeds for unrivaled media consumption and productivity.

It supports the fifth generation Wi-Fi 802.11ac, 2X2 MIMO and the large number of LTE frequencies, with LTE Category 4 as standard. For consumers seeking an even faster connection, the GALAXY S5 now features Download Booster, an innovative Wi-Fi technology that enhances data speed by bonding Wi-Fi and LTE simultaneously. GALAXY

S5 will help ensure that consumers have the fastest available connection, regardless of where they are.

Be more fit and active With the improved S Health 3.0, the new GALAXY S5 offers more tools to help you stay fit and healthy. It provides a comprehensive personal fitness tracker to monitor and manage behaviour, along with additional tools including a pedometer, diet and exercise recordkeeping functions and a new built-in heart rate monitor. The GALAXY S5 can further be personalised with an enriched third party application ecosystem and the ability to pair with next generation GEAR products for real-time fitness coaching.

Express modern, glam look

The GALAXY S5 blends iconic Samsung design with modern trends to appeal to a range of consumer tastes and interests.

It features a perforated pattern on the back cover creating a modern glam look.

Its new sleek, contoured shape comes in an array of vivid colours, including charcoal black, shimmery white and electric blue, to complement the style of the individual consumer.

Essential device protection The GALAXY S5 is IP67 dust and water resistant. It also offers a Finger Scanner, providing a secure, biometric screen locking feature and a seamless, safe mobile payment experience to consumers. The Ultra Power Saving Mode turns the display to black and white and shuts down all unnecessary features to minimise the battery consumption.

0 3 X N A R E M A C G N U S SAM The versatile Samsung smart camera NX30 delivers the performance you demand. Its 20.3MP APS-C CMOS sensor ensures brilliant images even in low lit situations; the next-generation hybrid autofocus system provides accurate focusing and a 1/8,000 second shutter speed enables you to capture fast-moving subjects with little to no blur. You can also share your brilliant images with embedded NFC (Near Field Communication) and Wi-Fi—these features let you quickly send pictures to your smartphone or tablet by simply touching the camera to the device. The NX30’s dynamic design and seamless build quality—including tiltable eyelevel electronic viewfinder and Super AMOLED Swivel and Touch Display are as professional as the images it takes.

Advanced Hybrid AF & 20.3MP APS-C CMOS Sensor Built with a hybrid AF (Auto Focus) system and 20.3MP APS-C sensor that is ideal for creating rich images with DSLR-quality in a mirrorless system lens camera, the NX30 delivers lightningquick focusing while producing stunning depth-of-field and out-focusing effects.

The hybrid AF (Auto Focus) system combines Phase detection AF and contrast AF for faster and more accurate autofocusing. Measuring 23.5mm x

15.7mm, the 20.3MP APS-C CMOS sensor captures the most light to create beautiful, noise-free pictures and video.

And with an incredibly short shutter lag, the NX30 allows you to shoot accurate, sharply detailed images faster.

1/8,000 Sec. Shutter Speed Freeze the ultimate moment with the Samsung SMART CAMERA NX30, which boasts a top shutter speed of 1/8,000 of a second. With this fast shutter and quick autofocus system, you can perfectly capture movement far removed from what the naked eye can see, without even a hint of motion blur.

or around the world. AutoShare saves photographs to your smartphone as you shoot, and with Remote Viewfinder Pro, you can control your camera with your smartphone. Easily post photos to social networks, store them on the cloud—with 1 TB of storage via HomeSync—and back them up to your PC. You can even monitor a sleeping baby from another room.

Save and share anytime, anywhere NFC- and Wi-Fienabled features let you tag and go for effortless sharing. Photo Beam and MobileLink allow you to share images with compatible smartphones next to you www.spotongmag.co.za

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EVENTS & SOCIALS

ZONNEBLOEM

G N I D A E L S N O I COMMISS R E N G I S E D A S international support for its classically styled but refreshing and modern-tasting wines,” says global brand manager Dè-Mari Kellerman.

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onnebloem have teamed up with Haldane Martin, one of South Africa’s most successful industrial and interior designers, to develop a stylish range of merchandising units for restaurants, bars and retail outlets.

Haldane Martin was approached, she says, because he has been one of the most successful exponents of a modern South African cultural identity. “He uses design to reflect a sense of time and place. That’s exactly what our winemakers do. They mirror the uniqueness of each vintage and draw from very specific vineyard blocks to achieve a sense of time and place…He works with materials in a way that is kind to the planet and to people. In the same way, all our wines are made by following the principles of ecosustainability.”

This partnership coincides with the unveiling of Zonnebloem’s new tagline, “crafting contemporary classics”.

Haldane’s first design is a sleek, multi-purpose, dark cork-topped table that also functions as an ice bucket stand. The table top can be used to hold a bottle, a decanter and a glass of wine, and the legs have been configured so as to support an ice bucket.

Kellerman confirmed that, internationally, Zonnebloem is also growing its year-on-year sales and it is also one of the most popular ranges in the dutyfree channel.

Haldane has also created two free-standing display units for wine shops, featuring some of the same materials, including the distinctive dark cork and brass fixtures.

“He has reinterpreted the traditional in a pleasingly modern and original way that corresponds with Zonnebloem’s approach to winemaking. His designs reflect the cardinal principles of harmony and balance evident in our wellcrafted wines. Zonnebloem is a South African classic. Wine collectors have enormous respect for the brand with vintages from the 1940s, ‘50s, ‘60s and ‘70s still fetching impressive prices on auction.

At the same time, it’s a growing brand that has been building 38

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Zonnebloem Point of Sale

Zonnebloem tasting table

Y D N A R B E N I WINNING F BAR DESIGN A B A D IN N IG S E D T A D UNVEILE

Fine Brandy Bar Design Initiative’s winning bar at Design Indaba

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retoria furniture designer Peet van Straaten was announced the winner of the Fine Brandy Bar Design Initiative, as his creation was unveiled in life-size format at the prestigious Design Indaba event in Cape Town.

installation art. “It uses social media elements to turn the bar into a contemporary and elegant space more akin to a national pavilion or exhibition space, where people socialise, build pride in and learn more about the spirit,” explained Van Straaten.

This announcement was the culmination of a 12-month search for the best design, which included several leading names in the South African design industry who competed for the R50 000 cash prize.

Pictures taken of patrons at the bar will be posted on social media channels as well as physically hung on the stand.

Fine Brandy By Design, a collection of award-winning potstill brandies, namely Oude Meester Demant, Van Ryn’s 12 Year Old Distillers Reserve, Klipdrift Gold, Flight of the Fish Eagle and Collison’s White Gold, will be served neat and in cocktails from the bar.

Van Straaten’s bar, consisting of two pods, aims to elevate the experience for the brandy drinker to a level of

“The more people who visit the bar, the more the pictures will fill up the pod, reminiscent of a glass filling up.

“The bar is a celebration of excellence and an acknowledgment of the individuals that make the distinguished choice to support Fine Brandy. In celebrating the heritage and excellence of the spirit, this design intends to instil pride and bring in an understanding of brandy’s living legacy that is carried by its custodians and patrons.

“I design to create something of meaning, with tangible quality, something that will be around for a long time, much like crafting a potstill brandy. The bar gives brandy drinkers the opportunity to interact as part of a group who enjoy the finer things in life – from what is in their glass to the design of the environment in which they are savouring their drink,” said Van Straaten.

With Cape Town named as World Design Capital 2014, the bar design competition gave designers additional motivation to create a world-class design experience.

“We seek to change the perception of brandy as an after-dinner drink to one that is recognised as an international award-winning spirit that is versatile and can be enjoyed in many different ways,” said Fine Brandy By Design Marketing Manager Caroline Scott. www.spotongmag.co.za

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EVENTS & SOCIALS

FOOD AND BEER DINNER PARTY

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nspired by the idea of adding a unique twist to an ordinary dining experience, an intimate food meets beer dinner party was hosted recently at the swanky Johannesburg rooftop venue, Elevate by the team behind South African Breweries latest flavoured beverage, Flying Fish.

A first for South Africa, Flying Fish curated and hosted a three-course dinner party, which each part of the evening’s menu infusing with its Crushed Orange and Pressed Lemon variants.

Used to showcase the perfect marriage between flavoured beer and excellent cuisine, the dinner party’s menu was created by Reef Hotel Chef, Keith van Onselen. The decadent and delicious menu proved that flavour was the star of the evening, whilst taking guests on a sensational, mouthwatering journey.

Van Onselen kickstarted the evening by serving a Norwegian Hors D’ Oeuvre, made up of a smoked salmon salad on a bed of wild rocket leaves, accompanied by a tantalizing Flying Eda Rose, Maps Mapony

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ane and Qhawe Mdikan

e

Fish Pressed Lemon sorbet. The main course gave guests a choice between flamed grilled fillet mignon a La Orange, laced with flavours of Flying Fish Crushed Orange or a pan-fried stuffed chicken breast topped with Parmesan shavings. To top it off, Chef Keith served a decadent Lemon Meringue dessert, imbued with a hint of a Flying Fish Pressed Lemon.

“Flying Fish offers its consumers a unique taste experience and this first ever culinary tour translates into a lifestyle element that people in South Africa could choose to exercise. This dinner not only showcases our products’ ability to entrench itself into everyday life, but also demonstrates that adding unique flavours to food is something each and every one of us can do…all we need is a little inspiration,” said Flying Fish Innovations Project Manager, Qhawekazi Mdikane.

The Flying Fish “food meets beer” experience, hosted the crème de la crème of South Africa’s social scenes.

Among the guests were Carol Ralefeta, Maps Maponyane, Luthando Sosha, Eda Rose, Mampho Brescia, Sylvester Falata, Lee-Roy Wright and Mome, to mention but a few.

“I was really inspired by the concept of flavoured beer and how it could add a delightful twist to an ordinary culinary experience. Working with Flying Fish to curate this menu was a delight, because it enabled me to take dining to a different level and challenged me to think out of the box in delivering a menu that was inspired by this unique range of beer flavours.” concluded Chef Keith.

COLLECT A CAN AD

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