Spotong Issue 39 by 3S Media

WHEELS ARE TURNING FOR WOMANPOWERED SPAZA SUPPLIER 4

FOOD SAFETY IN YOUR REFRIGERATOR 14

WIN AT STOKVEL GROCERY BULK-BUYING 16

Issue 39

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CONTENTS

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EDITOR'S NOTE CONTENTS W

e are preparing to gear up for our most profitable quarter as township traders and with the economy starting to recover, a holiday season bringing significant sales and revenue is achievable, even during a pandemic. While the first Covid-19 lockdown was a curveball for everyone, there are many traders who used the pandemic as an opportunity to expand their businesses. In our main feature, we bring you the story behind the innovative spaza shop platform, African Accent, which supplies and delivers to other convenience stores around townships in Gauteng, using a delivery team on bicycles. Headed by Sibongile Motlhasedi and her husband and business partner, Bongani Mabuza, they used the lockdown to kickstart their company’s delivery service. With their strong belief that you don’t have to go out of the township to find your pot of gold, they are now using their business as a platform to change people’s perspective about success in the township through their passion for township economic development. There is nothing more South African than lighting a fire and making the best braai! We have a special treat for all braai lovers in our recipe feature. Whether you’re looking to do a more traditional, meaty braai or a contemporary, nutritious vegan braai, finding new and exciting flavours may be difficult. That is why BIC has partnered with Chef Benny and BIC fans across South Africa to create the Ultimate Recipe e-booklet, which has you covered with everything from snacks and starters, skewers and kebabs, veggies and side dishes, to the main dish and even a sweet treat! Stokvel bulk-buying season is here and we show you how to make the planning process easier so you can concentrate on getting the best bulk deals and savings too!

hosts and their communities with free Wi-Fi as part of a three-year commitment to empower tourism entrepreneurs in townships and rural areas. In our entrepreneurship feature, we show you how to be a baking business boss! Building an empire based on your home baking skills is not only achievable but incredibly fruitful and rewarding. However, there is a big difference between having a delicious side hustle and building a baking empire! When it comes to creating bountiful businesses in the baking industry, there is no shortage of avenues: from merchandise to recipe development, retail stores to recipe books and of course a myriad of ways to teach. Thanks to the pandemic, a combination between the baking industry and e-commerce means that it is easier for you to bake your way back to a healthy bank balance. Confectionery connoisseur, dame of deliciousness and intrepid entrepreneur Grace Stevens is an award-winning TV chef and cookbook author who shares with us all you need to know about owning and growing a baking business. In the spirit of giving, we have a great giveaway for our readers. 10 lucky readers will stand a chance to win 1 pair of 10 Wayne PU Gumboots courtesy of Wayne Safety. Look out for the competition details in the magazine and on our social media pages. And of course, we bring you the latest industry news, new retail products and beverages to hit the shelves and much, much more. We love hearing from you and want to know about your township business. Send all of your photos and letters to info@spotongmag.co.za and you could be featured in our next edition.

The impact of Covid-19 on small businesses in SA

MAIN FEATURE 4 The wheels are turning for woman-powered

spaza supplier

FINANCE/BUSINESS/MANAGEMENT 8 Getting started with selling online is simple and easy! 9 Telkom pledges R10m to rebuild SMEs in aftermath

of unrest 10 Criminals are cashing in on the pandemic according to

SABRIC annual crime stats for 2020 12 Become a baking business boss

HEALTH & SAFETY 14 Food safety in your refrigerator

STOKVELS 16 WIN at grocery bulk-buying

RETAIL SEGMENT 18 Hot off the press 20

New on the shelf

Essential retail stock

LIQUOR SEGMENT 24

The Tavern Tatler

Brand New Beverages

Enjoy the read! Find us on:

There is great news from Airbnb regarding township tourism. Over the next 2 years, Airbnb, in partnership with ikeja, will provide at least 100 Airbnb Academy

EDITOR Charlene Heyburgh DESIGN Janine Louw SUB-EDITOR Tristan Snijders PRODUCTION & CLIENT LIAISON MANAGER Antois-Leigh Nepgen PRODUCTION COORDINATOR Melanie Scheepers GROUP SALES MANAGER Chilomia Van Wijk BOOKKEEPER Tonya Hebenton DISTRIBUTION MANAGER Nomsa Masina DISTRIBUTION COORDINATOR Asha Pursotham SUBSCRIPTIONS subs@3smedia.co.za PRINTERS Novus Print Montague Gardens

facebook.com/ SpotongMagazine

CATERING & HOSPITALITY 28

Recipes: It's time to braai!

Cocktails: Let's toast to summer with these refreshing cocktails. Cheers!

Twitter @SpotongMagazine

TOWNSHIP ECONOMY 34

Taverners take the lead in supporting vaccination drive amid calls to end lockdowns

36 PUBLISHER Jacques Breytenbach 3S Media 46 Milkyway Avenue, Frankenwald, 2090 PO Box 92026, Norwood 2117 Tel: +27 (0)11 233 2600 www.3smedia.co.za

www.spotongmag.co.za ADVERTISING SALES Eleen Du Buisson Tel: 074 613 5450 Email: eleen.dubuisson@novusprint.co.za

COLUMNS 3 OPINION – Entrepreneurship Issues:

Copyright © Novus Print t/a 3S Media. Spotong is published Novus Print t/a 3S Media. 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.

Diageo SA launches bar mentorship programme for previously disadvantaged bartenders

Airbnb announces three-year commitment to empower tourism entrepreneurs in townships and rural areas

OPINION

Issue 39

This essentially means that if large corporates are not making money during this difficult period and are unsure about the future, they will not be able to invest in the development of small businesses. In business, it is difficult to make long-term decisions or investments with so much uncertainty in the air. As small business owners, we’ve seen this trend this year, where existing clients are either pulling out or putting a pause on service contracts with SMMEs because they are also struggling and not sure of the future. We’ve also seen some new or potential clients who come in for adhoc or short-term projects because they are not able to commit to long-term agreements. This in essence creates instability in the cash flow of small businesses. It is essential for a small business to have stable contracts that run over a reasonable amount of time to be able to plan financially. It’s difficult to plan properly when we work on once-off projects because unfortunately our monthly expenses are not once-off – they are constant.

ENTREPRENEURSHIP ISSUES: THE IMPACT OF COVID-19 ON SMALL BUSINESSES IN SA By Miranda Lusiba

hese days, it seems like the conversation that we have as small business owners when we check up on each other is how our businesses are impacted by the uncertainty brought on by Covid and the slow impact of the vaccine, as well as the ongoing conspiracy theories around it. I understand where everyone is coming from when we look at their rights or beliefs around the vaccine, but what I don’t think everyone understands are the ripple effects of this prolonged pandemic on people’s well-being, economy, large corporates – more especially the SMMEs. Being the daughter of a nurse who respects the views of medical practitioners and scientists that have studied anything healthrelated over a number of years – I have gone to vaccinate and am encouraging others to do the same.

I am encouraged by the number of young people between the ages of 18-34 that are going out in large numbers to take their jab – because the more people who are healthy in the country, the quicker we can go back to some kind of normality. As small businesses, we know that when big businesses are struggling – and they have to find ways to streamline their finances – they start cutting the fat on the outside; that essentially means us as consultants or suppliers. When corporates are not making money, they rarely start cutting their budgets by letting go of their people internally – the axe starts with us on the outside. As SMMEs, we understand this because it is important for any kind of business to try and protect its employees first at all costs – before resorting to drastic measures of retrenching people. However, as much as we understand the business decision to protect employees, as SMMEs, we unfortunately feel the pinch of being the ones taken to slaughter first when the going gets tough. Every small business that is struggling at the moment would like to wish this pandemic away so that we can go back to the vision of growing SMMEs to their full potential. Almost every entrepreneur that starts a business opens it with the intention of contributing positively to the economy and we want to contribute to the creation of sustainable employment in the country. I know for a fact that one of the reasons I started my business was to help the country to overcome its unemployment challenges especially when it comes to our youth. Looking at the recent unemployment rate currently sitting at 34.4%, you’ll agree with me that SMMEs’ contribution to the economy and the creation of jobs in the country is vital.

I think if I had any other alternative that will help me to outlive this virus, I’d probably be considering that option, but the problem is that currently there is no other choice, and it does not look like there is going to be one anytime soon.

So, to those that can, please take the vaccine so that we move to a “new normal” if that’s what we’d like to call it. It is unfortunately the only way that we will be able to claim our lives back and be able to go back to interacting with other people freely, with no masks or worrying about getting infected or vice versa.

What does this then mean to all of us? In my view, it simply means that as long as Covid is still ravaging and killing people in different communities and as long as we continue to not have a handle on it – the economy will take longer to recover and open up.

Miranda Lusiba is the Founding Director of Strangé Consulting – a boutique PR Agency specialising in Communication, Freelance Writing: Content Development and Storytelling, Media Relations, Reputation Management and Media Training.

MAIN FEATURE

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THE WHEELS ARE TURNING FOR WOMAN-POWERED SPAZA SUPPLIER By Libby Peacock

hen Sibongile (Bongi) Motlhasedi was growing up in the small North West township of Mothutlung, she observed that spaza shops were usually owned by men, while women ran more ‘domestic’ types of businesses. Today, she has established herself in this traditionally maledominated sector as the co-owner of innovative ‘spaza shop platform’ African Accent – essentially a spaza shop that delivers to other convenience stores around townships in Gauteng, using a delivery team on bicycles. “The industry is still predominantly controlled by men, but this is slowly evolving. The narrative of men running spaza shops is changing… women are more empowered and have fewer preconceived boundaries to abide by,” she says.

“Business today is about making money... it is now about getting into an industry and being the best in it, irrespective of gender.”

A Covid kickstart For Motlhasedi and her husband, Bongani Mabuza, who is also her business partner, the first, hard Covid-19 lockdown was a curveball. Yet, it kickstarted the company’s delivery service, she says. The couple had already been working from home for years, so they had the right systems in place when the pandemic hit. “We had access to products, saw an opportunity and closed the gap for other spaza shop owners. That is when our business peaked, and we haven’t looked back.”

MAIN FEATURE

Issue 39

“People from different townships are coming to us to place orders and some even come to collect, so we want to make the African Accent Spaza Shop experience more convenient and accessible while empowering as many young people along the way as we can.” The pair want to change people’s perspective about success in the township and are passionate about township economic development – they believe “you don’t have to go out of the township to find your pot of gold.” The business, developed from “a few guys walking, delivering stock to local spaza shops” to a fleet of employees on bicycles, delivering goods over long distances. In addition to creating jobs, they want to inspire others to “get into the game” providing them with “the blueprint” to run spaza shops. “People from different townships are coming to us to place orders and some even come to collect, so we want to make the African Accent Spaza Shop experience more convenient and accessible while

empowering as many young people along the way as we can,” says Motlhasedi.

bookkeeping herself, and also think of many ways of making money.”

“My goal is for African Accent to operate in the digital space. We already have an online presence, but we hope for everyone to be able to order online, anywhere and anytime. We want to franchise and recreate similar structures and infrastructure in different townships.”

She wants young girls to see her thriving in a male-dominated industry, exposing them to a world of possibilities. Her advice to them is to identify a gap where they are and think of the simplest and easiest way to close that gap. “Start small and grow from there.”

A world of possibilities for women Motlhasedi believes women see and do things differently to men, partly because girls and boys are raised differently – so “girls have to fight harder”. But this doesn’t mean that a woman can’t “start a business, run it herself, manage it herself, manage the

Brenda Mahada, owner of Mavendeni spaza shop, says, “African Accent are reliable and provide their services on time; they provide new products on the market and assist with advertising and brand exposure.” Tshepo Moleboloa, owner of Tsietsi spaza shop, adds, “I have benefited a lot from African Accent and the service is amazing!” *African Accent is supported by Hollard’s Big Ads for Small Business initiative that aims to help SMMEs thrive, to their own benefit and that of their communities and the broader economy.

Images Supplied

Sibongile Motlhasedi

ADVERTORIAL

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DISCOVER COMFORT, DURABILITY & RELIABLE PROTECTION WITH WAYNE’S SUPERIOR QUALITY GUMBOOTS

ayne Safety has been Africa’s gumboot specialist for over 80 years. Since 1940, no other manufacturer has supplied more industrial and safety gumboots into the African market. Wayne Safety started manufacturing gumboots an incredible 80 years ago, with Wayne Rubber producing rubber gumboots in KZN. This began a long tradition of manufacturing superior quality gumboots and serving workers right at the heart of industry. Today, Wayne is one of the foremost PVC and PU gumboot manufacturers in Africa. The Wayne range of PU gumboots offers a variety of enhanced features and benefits, catering to sectors from food processing and hygiene to light and heavy duty agriculture. While PVC gumboots are reliable and economical, polyurethane (PU) gumboots are rapidly growing in popularity – and for good reason. One of the key advantages of PU gumboots is that they can last up to 3 times longer than PVC boots, giving you a longer lifespan and greater value for money with no compromise on protection and resistance. To fully understand the benefits of PU gumboots, let’s look at the Wayne Pure Max PU boot as an example. Vertically-injected air bubbles in the Pure Max give the boot a lightweight, comfortable feel, while maximising resistance. An inherent cross-link structure delivers enhanced flexibility and strength, and gives

the boot excellent insulation properties against both heat and cold. A multi-stage curation process results in a protective ‘outer skin’, which increases resistance and durability, while ultra-sonically welded controlling particles impart greater resistance to abrasions – further extending the life of your boot. Adding to these structural benefits, Wayne’s Pure Max gumboot has a range of added benefits. A unique tread-groove and depth gives our PU boots the highest possible SRC slip resistance rating. Optimum hygiene is ensured through the boot’s moisture wicking functionality, and anti-microbial and anti-fungal treatment; and a lightweight composition paired with a unique footbed results in all-day comfort. Last but not least, anti-static properties give the wearer peace of mind. But at Wayne, we know it’s not enough to tell you that our boots can deliver a longer lifespan of comfort, resistance and durability – we have to prove it. That’s why the Pure Max is flex tested to over 900 000 flexes, far beyond the industry standard of 30 000 flexes, showing no significant deterioration – that equates to over 900 000 steps, or over 700 kms! Trust in Wayne, Africa’s gumboot specialist for 80 years and counting, and get your Pure Max PU gumboots today. Find out more about Wayne’s range of superior gumboots at www.wayne-safety.com.

The Pure Max is flex tested to over 900 000 flexes, far beyond the industry standard of 30 000 flexes, showing no significant deterioration – that equates to over 900 000 steps, or over 700 kms!

WIN 1 pair of 10 Wayne PU Gumboots with Wayne Safety & Spotong Magazine To enter, send us a picture of yourself at work, along with your full name, home address, contact number, email address and boot size to info@spotongmag.co.za by 6 December 2021. Winners will be contacted telephonically and via email and announced in the Spotong Magazine & FB & Twitter social media pages. T&C's: You must be over 18 and by entering the giveaway with your picture, you give consent that Spotong Magazine may store and use these pictures in the printed & digital magazine, newsletters and social media pages in future marketing efforts.

Issue 39

TECHNOLOGY

E-COMMERCE

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GETTING STARTED WITH SELLING ONLINE IS SIMPLE AND EASY! Follow these top insider tips to maximise your chance of online success.

aving a digital presence is crucial for most businesses, especially when it comes to reaching, engaging with and maintaining a loyal customer base.

“Advertising your products and services through online platforms like Gumtree can be a very lucrative way to earn money and attract more customers than you normally would through ‘traditional’ platforms,” says Gumtree Brand Marketing Manager Estelle Nagel. “Fortunately, getting started is simple and easy, no matter how tech savvy you are.” Based on insights from the hundreds of thousands of businesses using Gumtree to do business, Nagel offers these insider tips to help others maximise their chances of success online.

1. Setting the right price The price you set could make or break a sale. Determining the right price is a matter of doing a little market research. “Browse the site to see what similar items in comparable condition are selling for,” says Nagel. “The price things go for can sometimes be vastly different from what you thought you could get.” Keep in mind that buyers will often try to negotiate a lower price, so it might be worth your while to add a small mark-up of around 10-20% to the final amount you are hoping to make.

2. Offer a guarantee on electronic goods Many buyers are nervous about purchasing online, especially when it comes to expensive electronic goods. Offering a seven-day money-

back guarantee goes a long way towards boosting buyer confidence. Include this in your ad description.

3. Provide viewing and pick-up details Many buyers choose to view an item in person before they buy it. To avoid too much time spent going back and forth to find a time that suits everyone, provide the time and days that suit you for a viewing in your ad write-up. Buyers will then be able to work around your schedule.

4. Be honest Make sure the information you provide about the item you are selling is 100% accurate. While it may seem obvious, using vague and misleading descriptions can discourage people from wanting to buy from you. “If you are a frequent Gumtree seller, building trust is crucial to your continued success. So always write accurate and honest ads,” says Nagel.

5. Keep your response rate up If a buyer is in the market for a specific item that is widely available on Gumtree, they’re likely to reply to multiple different sellers at once. Be the first to reply and you up your chances of making the sale. “Replying speedily not only means you beat other sellers to the sale, but you appear more efficient and professional – which makes buyers trust you more,” says Nagel.

UNREST & LOOTING RELIEF

Issue 39

TELKOM PLEDGES R10m TO REBUILD SMEs IN AFTERMATH OF UNREST 1 200 spaza shops in affected areas will benefit from a branding contribution of over R5.6 million and LTE offerings.

outh Africa recently witnessed civil unrest that led to the destruction of infrastructure, looting, and violence that severely impacted many small and medium businesses and informal traders in parts of KwaZulu-Natal and Gauteng. Telkom has heeded the call to help clean up, rebuild and grow SA by launching the SME Relief Project.

Business will conduct a vetting process to identify the SMEs in need of assistance to fix their business premises.

Telkom connects SA

Telkom Business customers

Bengu says, “The looting and unrest came at a time when many SMEs are still reeling from the effects of the Covid-19 pandemic, and some small businesses are uninsured. We understand the importance of backing small business owners during this time of distress and we will use our resources across our business units to ensure that small businesses get back up. Telkom aims to lend a hand to small businesses and informal traders and will make a branding contribution of over R5.6 million and LTE offerings to 1 200 spaza shops in affected areas.

More than 11 000 Telkom Business customers have been severely impacted by the unrest and Telkom is committed to helping these businesses rebuild and stay connected.

Telkom Financial Services will assist with mobile point-of-sale devices and loan propositions to businesses in the affected areas to allow them to resume trading.

“Telkom customers in the affected areas will receive support in the form of payment holidays, rerouting their connectivity and the freezing of contract terms. These relief packages will enable our existing customers in the affected areas to continue to operate,” says Dumisani Bengu, Chief Commercial Officer of Telkom Business.

FutureMakers, the enterprise and supplier development arm of Telkom Group has pledged R1.5 million to support ICT SMMEs through grants to assist with rent, inventory and salaries. Through FutureMakers, Telkom will offer mentorship and training, including extending the Township Incubator programme to affected areas.

Telkom Business has earmarked fixing the premises of businesses in KZN and Gauteng that have been ravaged as a result of the unrest and looting. Each selected business will receive a contribution of up to R20 000 to help rebuild their business. Telkom

Furthermore, Telkom Consumers will be collaborating with its brand ambassadors to help them identify businesses that were affected by the unrest in their community or industry, to adopt and support. Seipati Twasa Seoke and Zizo Tshwete will focus on Gauteng-

The Telkom SME Relief fund, currently valued at R10 million, is aimed at providing aid to small business owners to rebuild their businesses and to urge South Africans and the private sector to rally behind SMEs. Small enterprises are crucial to SA’s economic growth and employ between 50% to 60% of the labour workforce.

based businesses while Dudu Khoza and Selby Mkhize will lend their help in the KZN province. They will support 20 businesses with 100 GB of data over six months.

Pledge to rebuild our SMEs Restoring communities and businesses that have been impacted by the unrest is a collective effort and Telkom is committed to helping SMEs clean up, rebuild and grow. We urge leading corporates, businesses and ordinary South Africans to make a pledge to help rebuild small businesses that have been devastated by the unrest. Businesses in need of funding will be able to register on https://secure.telkom.co.za/today/ campaign/TelkomConnectsSA, while South Africans can also use this online portal to make their pledges to assist small businesses. Telkom customers can also pledge by donating airtime or data. All the collected data and airtime will be redistributed to affected businesses. “In the aftermath of the unrest, government, business and communities are assessing the damage and are focusing on rebuilding communities that have been severely affected. We also urge responsible corporate leaders in SA to support affected micro and small businesses, and help them weather this period, rebuild and grow,” concluded Bengu. To find out how you can help a small business owner near you, please visit https://secure.telkom.co.za/today/ campaign/TelkomConnectsSA.

MONEY SAFETY

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CRIMINALS ARE CASHING IN ON THE PANDEMIC ACCORDING TO SABRIC ANNUAL CRIME STATS FOR 2020 Be your money’s best protection by following these tips.

ABRIC, the South African Banking Risk Information Centre, on behalf of the banking industry, has released its annual crime stats for 2020.

Covid-19, in conjunction with the implementation of regulations of the Disaster Management Act, had a notable influence on financial crime trends in 2020. It triggered changes in human behaviour, human movement and policing, creating new opportunities for criminals that significantly impacted the number of crime incidents. While some crime types decreased, others increased as criminals exploited Covid-19 for their own gain. Overall, SABRIC has seen an increase in banking crime incidents. As customers turned to online shopping and settling payments through apps, criminals enhanced their efforts to phish customers to steal their personal data to defraud them on digital and online platforms. Digital banking fraud increased by 33% and debit card fraud rose by 22%, while, on a positive note, credit card fraud decreased by 7%. Contact crime was impacted by the restriction of movement and visible policing, resulting in a decrease in incidents. Associated robberies saw a decrease of 24% i n 2020 when compared to 2019, with decreases evident in the Free State, Eastern Cape and Mpumalanga. While ATM attacks decreased by 9% overall, ATM explosive incidents increased by 20%. Cash-in-transit (CIT) robberies decreased

significantly due to the Level 5 lockdown in April and May of 2020 but, once restrictions were lifted, these increased again by 22% as criminals were able to move with fewer restrictions and fear of roadblocks and searches. Robberies and burglaries also increased by 42% and 12% respectively. SABRIC CEO Nischal Mewalall stated: “Your personal data, when combined with technology, has become the new key to the safe that holds your money in a bank, so you must safeguard your data to prevent criminals getting access to your safe.” Mewalall further warned that, looking ahead, cybercrime and data breaches will represent a significant threat to customers and banks, because even the best security and technology can be compromised when criminals source and use legitimate data illegally to carry out a crime. Mewalall also warns bank customers to never click on links in unsolicited emails, as these links are used in phishing emails to drive people to “spoofed” websites, which look like legitimate online retailers, complete with enticing images and convincing taglines. “Criminals use these bogus websites to harvest bank card details to make online purchases using your account. We are still seeing lots of scams advertising seemingly incredible deals for personal protective equipment, sanitiser and fake vaccines that exploit people’s concern for their health and safety.” adds Mewalall.

MONEY SAFETY

Issue 39

Be your money’s best protection by following these SABRIC tips: Tips to prevent card not present (CNP) fraud • Personal information includes identity documents, driver’s licences, passports, addresses and contact details, among others. Always protect your personal information by sharing it very selectively and on a need-to-know basis only. • Never share your confidential information – which includes usernames, passwords and PIN numbers – with anyone. • Review your account statements on a timely basis, and query disputed transactions with your bank immediately. • When shopping online, only place orders with your card on a secure website.

confidential or personal information, do not respond and end the call. • If you receive an OTP on your phone without having transacted yourself, it was likely prompted by a fraudster using your personal information. Do not provide the OTP telephonically to anybody. Contact your bank immediately to alert them to the possibility that your information may have been compromised. • If you lose mobile connectivity under circumstances where you are usually connected, check whether you may have been the victim of a SIM swop.

Tips for protecting your personal information • Do not use the same username and password for access to banking and social media platforms. • Avoid joint social media accounts.

• Register for 3D Secure.

• Be cautious what you share on social media.

• Implement dual authentication for all accounts and products, especially for financial services products.

• Activate security settings that restrict access to your personal information.

• Do not send emails that quote your card number and expiry date. • Do not use your information if you suspect it may have been compromised. Rather use other personal information that you have not used previously to confirm your identity in future. • Register for SMS notifications to alert you when products and accounts are accessed. • Conduct regular credit checks to verify whether someone has applied for credit using your personal information and if so, advise the credit grantor immediately. • Investigate and register for credit-related alerts offered by credit bureaus. ips to prevent phishing and vishing T

Phishing: • Do not click on links or icons in unsolicited emails. • Do not reply to these emails. Delete them immediately. • Do not believe the content of unsolicited emails blindly. If you are worried about what is alleged, use your own contact details to contact the sender to confirm. • Type in the URL (domain name) for your bank in the internet browser if you need to access your bank’s webpage. • Check that you are on the real site before using any personal information.

• Do not carry unnecessary personal information in your wallet or purse. • Do not disclose personal information such as passwords and PINs when asked to do so by anyone via telephone, fax or even email. • Do not write down PINs and passwords and avoid obvious choices like birth dates and first names.

could be, as you could have been a victim of an illegal SIM swop on your number. If confirmed, notify your bank immediately. • Inform your bank should your cell phone number change, so that your cell phone notification contact number is updated on its systems. • Register for your bank’s cell phone notification service and receive electronic messages relating to activities or transactions on your accounts as and when they occur. • Regularly verify whether the details received from cell phone notifications are correct and according to the recent activity on your account. Should any detail appear suspicious, immediately contact your bank and report all login notifications that are unknown to you. • Memorise your PIN and passwords – never write them down or share them, not even with a bank official. • Make sure your PIN and passwords cannot be seen when you enter them. • If you think your PIN and/or password has been compromised, change it immediately either online or at your nearest branch. • Choose an unusual PIN and password that are hard to guess and change them often. Tips for carrying cash safely

Tips for individuals: • Carry as little cash as possible.

• Do not use any personal identifiable information (PII) as a password, user ID or personal identification number (PIN).

• Consider the convenience of paying your accounts electronically (consult your bank to find out about other available options).

• Do not use internet cafes or unsecure terminals (hotels, conference centres, etc.) to do your banking.

• Consider making use of cell phone banking, internet transfers or ATMs to do your banking.

• Use strong passwords for all your accounts.

• Never make your bank visits public, even to people close to you.

• Change your passwords regularly and never share them with anyone else.

Tips for businesses:

• Store personal and financial documentation safely. Always lock it away.

• Vary the days and times at which you deposit cash.

• Keep PIN numbers and passwords confidential.

• Never make your bank visits public, even to people close to you.

• Verify all requests for personal information and only provide it when there is a legitimate reason to do so. • To prevent your ID being used to commit fraud if it is ever lost or stolen, alert the SA Fraud Prevention Service immediately on 0860 101 248 or at safps.org.za. • Ensure that you have a robust firewall and install antivirus software to prevent a computer virus sending out personal information from your computer.

• Do not openly display the money you are depositing while you are standing in the bank queue. • Avoid carrying moneybags, briefcases or openly displaying your deposit receipt book. • It is advisable to identify another branch nearby you can visit to ensure that your banking pattern is not easily recognisable or detected. • If the amount of cash you are regularly depositing is increasing as your business grows, consider using the services of a cash management company.

• If you think that you might have been compromised, contact your bank immediately.

• When destroying personal information, either shred or burn it (do not tear or put it in a garbage or recycling bag).

• Create complicated passwords that are not easy to decipher and change them often.

• Should your ID or driver’s licence be stolen, report it to SAPS immediately.

Vishing:

Tips for protecting yourself against

• Refrain from giving wages to your contract or casual labourers in full view of the public; rather make use of wage accounts that can be provided by your bank.

• If reception on your cell phone is lost, immediately check what the problem

• Consider arranging for electronic transfers of wages to contract or casual labourers’ personal bank accounts.

• Banks will never ask you to confirm your confidential information over the phone. • If you receive a phone call requesting

SIM swops

ENTREPRENEURSHIP

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BECOME A BAKING

BUSINESS BOSS What you need to know about owning and growing your baking business.

uilding an empire based on your home baking skills is not only achievable but incredibly fruitful and rewarding. However, there is a big difference between having a delicious side hustle and building a baking empire! When it comes to creating bountiful businesses in the baking industry, there is no shortage of avenues: from merchandise to recipe development, retail stores to recipe books, and of course a myriad of ways to teach. Thanks to the pandemic, a combination between the baking industry and e-commerce means that it is easier for you to bake your way back to a healthy bank balance. Confectionery connoisseur, dame of deliciousness and intrepid entrepreneur Grace Stevens is an award-winning TV chef and cookbook author who is here to share with you what you need to know about owning and growing a baking business.

Be a brilliant baker Much like building a gingerbread house, building a successful baking business takes a series of steps. In my experience, there is no way around excellence, so the first step is to make sure that your baking is beautiful. The same is true for all facets of the confectionary world, including cake decorating, catering, educational classes, online or counter service stores, speciality service or sit-down bakeries. Being phenomenal does not mean you need to make elaborate cakes that take days to complete. You can start simple with what you know you make exceptionally well until you have established a stable income stream from that product. When you draw up your basic menu, choose recipes that you can make beautifully every time. By playing to my strengths and growing from there, I was able to minimize time, overhead and ingredient waste.

Match your mentors Not all mentors will be the correct fit for your business vision. Making sure they match the industry you are entering and having more than one will help you diversify your skills. For example, if you want to start an e-commerce bakery, make sure you are being mentored by people who work within both the confectionery and e-commerce space. I have had the privilege of being mentored by a few amazing businesswomen whose success is measured internationally. Having multiple mentors who are much better than you in your industry not only inspires you but will help you observe as they scale their businesses. My mentors include Eunice Borchers and Suzi Witt. They allowed me to hone my craft, answered questions that I had before they evolved into costly mistakes and modelled sound, safe and stable business strategies that I still use today.

Celebrate your customers Customer service is everything. To stand out, you need unique eyecatching products, displayed brilliantly and great service. It is a common mistake that e-commerce businesses do not pay enough attention to the customer’s digital experience of ordering, buying and paying. Just like you would not open a bakery in a building that is not up to scratch, trying to open an ecommerce store that is not properly set up is a recipe for disaster. There are two ways to properly set up your digital space. One is to hire professional web developers that know e-commerce very well. The other is to do courses until you can upskill to the point where you can build your site.

Balance the bitter and the sweet As with any recipe, having an e-commerce bakery comes with both pros and cons. The sweeter side of the deal is that your customers can be from anywhere – which gives your product impressive reach and influence if your digital presence is up to standard. The downside is that you are running a business 24/7, which can be overwhelming. Finding the sweet spot in how you manage your time between work, family and play will help you cope with the unavoidable stress of starting a business. You may also need a better equipped and bigger kitchen than you have and planning for these investments and improvements is imperative. Until you can purchase these items, remember to keep menu ideas elegant, excellent and realistic.

Pay for specialist skills when you need to stand out from the crowd If you can perform a skill better than anyone else in the business, you will be able to charge more for your time and increase your profit. The exclusivity of your skill also gives you a concrete competitive edge over any competitor; however, there are some challenges unique to running a speciality service. I find that I often have to manage unrealistic client expectations that are an unfortunate side effect of reality baking shows. In these shows, they conveniently leave out the hours of work that go into our craft. Handmade and custom cakes are not cheap. I find that once I have educated my clients on the intricacies of my craft, we usually have a far more harmonious relationship.

Have a recipe for your success Planning is essential to all aspects of your business and formalising it into a business plan has the power to make you feel like you are really on your way. Your business plan should start with an assessment of who your market will be and a deep dive into where your ideal customer shops, eats, travels and how much they spend. This will determine

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where you market your business and what the price of your products will be to place you in that market. For an e-commerce business, your plan should detail the budget for digital expenses such as website development, digital marketing like Google ads and social media marketing. It should outline goals like how much you realistically expect to earn in the first year, what percentage of your turnover you will put back into the business and your business growth goals based on your research.

Price precisely How you price your goods is one of the leading factors that will determine how successful your business will become. Being mindful of expenses like packaging, consumables, ingredients, your time and where your skill level is all impacts your bottom line. Marketing for the launch of your start-up and the long term must be priced into every sale. Also be aware that if your market is seasonal, such as wedding cakes, you need to save a little for the slower months. Equipment needs to be maintained and replaced and included in your pricing. That way, you will have the budget to replace your tools when they have hit the end of their life.

Ordering skills Make sure you order the correct amount of perishable ingredients and avoid the expense of ingredients going off by keeping detailed records of what you use, so you can see seasonal trends and order accordingly. This will be difficult in the beginning but once you are up and running for a few months, you will have a better idea of the number of ingredients you use and order accordingly. There may also be licensing and legal requirements for starting an e-commerce bakery in your home, so be sure to phone your local municipality to check on the health and safety requirements. They are different in every area and a business lawyer or accountant will be able to help you with these requirements. While it’s easy to sit back now and explain your business journey, the truth is it took years of hard work, many mistakes and lessons. There are three ingredients in the baking business you cannot go without: butter, patience and persistence. For more well baked wisdom, follow Grace on Instagram @grace_stevenschef, visit her website: www.gracestevens.co.za, or meet her in person and book your one-on-one experience.

ENTREPRENEURSHIP

HEALTH & SAFETY

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FOOD SAFETY IN YOUR REFRIGERATOR By Food Focus: for help with food safety or starting a food business, visit www.foodfocus.co.za

ood safety is everyone’s responsibility – that responsibility stretches from the farmers to the producers and manufacturers, to the retailers and restaurants, all the way through to the consumer. That means YOU! Since the fridge is where we store our perishable food, it makes sense to pay special attention to food safety when it comes to this area of our kitchen. So…

Keep your refrigerators cold! You need to maintain the temperature below 4°C in the fridge and then from -12°C to -18°C in the freezer section. Keeping fridge doors closed, and seals clean and working

properly also helps to maintain the correct temperature in your appliance.

Don’t pack your fridge too full You need to leave space for cold air to circulate around the foods in order to maintain their temperatures at safe levels. This is especially important in hot weather when we tend to store more beverages in the fridge.

Avoid cross-contamination Keep ready-to-eat foods like cheeses, yoghurt, cold meats, etc. on the top shelves. Raw foods such as meat and poultry should

be stored on lower shelves to avoid leaking of juices onto other foods, which could contaminate them.

Keep it covered Make sure to keep foods in your fridge stored in containers or plastic wrap to keep them fresh and to avoid cross-contamination.

Use it or lose it It is important to remember that, even in a fridge, food won’t keep indefinitely. This applies especially to pre-cooked and readyto-eat foods – so make sure to keep them cold and follow the instructions on the packaging regarding use-by dates.

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Even when in the store, fill your trolley with the nonperishables first, and do the cold aisles and perishable foods at the end, just before you go to the tills. If in doubt, throw it out – in saying that, we hate food waste, so a better choice would be to plan effectively and use all the food in your fridge while it is still fresh and tasty.

Leftovers These must be cooled quickly and refrigerated within two hours of cooking – don’t leave them out at room temperature, as that provides a breeding ground for bacteria.

Marinades It’s important to marinate your foods in a container INSIDE the fridge – not out on the counter.

Maintain the chain The cold chain, that is. This means don’t let your groceries defrost or warm up too

much before you get them home and into the fridge or freezer. Experts recommend no longer than two hours outside the fridge between shop and home, and no more than an hour on a hot day! Make sure to plan your trips to the grocery store so that you go home straight after shopping and take a cooler bag/box with you so that you can pop your perishables in it for the journey especially in the hot summer weather. PS: Even when in the store, fill your trolley with the non-perishables first, and do the cold aisles and perishable foods at the end, just before you go to the tills.

Keep it clean Clean your refrigerator and freezer regularly (especially spills from raw meats). If you remember the listeria outbreak of 2018, you

will recall that bacteria like this can even grow at cold temperatures, so fridge hygiene is important. First, clean your refrigerator thoroughly with warm soapy water. Then mix 1 teaspoon of unscented bleach to 1 litre of water. Put in a spray bottle, spray the surface, let it stand for 10 minutes, then wipe clean with a paper towel. Let it air dry. (Remember to use this bleach solution immediately, as it becomes less effective if left to stand.)

Check the dates Check expiry and use-by dates on products such as sauces and condiments that hang around in your fridge for a while and make sure they are not posing a risk. This use-by date applies to frozen food too, so make sure you know the shelf life of your frozen food.

STOKVELS

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WIN AT GROCERY BULK-BUYING Follow these tips to make the planning process easier and ensure you get the best bulk deals and savings too!

t is that time of the year again when stokvels start preparing to buy their end-of-year groceries in bulk. From booking transport services to making sure that you get the bulk-buying deals you need, there are a number of factors to deal with and careful planning must be made.

How much do I buy?

Before you choose your store or supplier, the following factors need to be taken into consideration:

It is important to sit down with all stokvel members and decide how much stock of each item will be purchased. Consider the family size of each stokvel member. Buying in bulk not only saves you money but also saves you time, as the items purchased will last for a long time. Keep in mind the storage facilities that each member has, as well as perishable items that will be bought in bulk.

Choosing your store

Expiry dates

• Secure shopping environment: Does the store offer a secure shopping environment with electronic funds transfer facilities that are safer than cash payments? • Stock availability: Does the store have enough stock and brands to meet your needs? It is wise to check well in advance if the store or supplier will have sufficient stock of the exact brands and products you want. This will prevent unnecessary money being spent on products that were not decided on within your stokvel group. • Location: Is the store in a convenient and safe location? Taking into consideration transport costs, is the store or supplier far from where your goods need to be delivered? • Pre-orders and stock picking: Is there a store assistant that helps with picking and checking your order? Are you able to pre-order online or telephonically? • Deliveries: Does the store offer a delivery service or can it assist you with a reliable service provider? If the store doesn’t have that option, it is advisable to only book reputable transport services to deliver your groceries. Choose someone you know or who has assisted you in the past. The transport service provider must have contactable references. • Extended hours: Does the store offer extended hours for stokvel pre-orders? • After-sales support: What are the store procedures and rules regarding incorrect orders, damaged stock and payment disputes? Should something go wrong, is the store willing to assist in rectifying the problem?

Do not purchase and accept goods with expired dates or dates that will soon expire. It is best to check the expiry date on each item while you are at the store. Even better, give the responsibility of checking expiry dates on each item to all members of the stokvel group who will be assisting at the store. This is a quicker way to check for not only expired goods, but for damaged packaging etc. as well.

Storage facilities at home Consider your storage facilities before buying groceries in bulk. Check instructions on each product’s packaging for the proper storage requirements. Poor storage will affect the product quality and it will not last as long as you had hoped. Proper storage will ensure freshness and keeps the nutritional value of the product. Incorrect storage of products may lead to an infestation of cockroaches and rats. Stock up on sealable storage containers and plastic wrap before your products arrive at home.

Know your consumer rights Knowledge is power and if you are not satisfied with the service from a store, speak up immediately. You have a right to high quality goods and services. Suppliers are not allowed to vary the quality of a product or service in a discriminatory manner. All consumers should be treated equally, irrespective of gender, race, socio-economic status or their geographic locations.

STOKVELS

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T IS L K C E H C T C U PROD COFFEE TEA BAGS COFFEE CREAMER SOUP POWDERS STOCK WHITE STAR MAIZE MEAL CHAMPION SAMP SPEKKO RICE SASKO CAKE FLOUR PASTA GRANDE SUGAR IMBO SAGO CUSTARD POWDER BAKING POWDER YEAST SALT SPICES JELLY EGGS CHUTNEY MAYONNAISE TOMATO SAUCE CHAKALAKA IMBO BEANS IMBO PEAS

ONIONS CARROTS POTATOES TOMATOES CANNED FRUIT PEANUT BUTTER JAM FISH OIL MARINADE CORNED BEEF IMBO LENTILS TUNA MEAT CHICKEN FISH MILK SALAD DRESSING VINEGAR TOMATO PASTE TOILET PAPER JIK WASHING POWDER SOAP TOOTHPASTE DISHWASHING LIQUID

SUNLIGHT SOAP KITCHEN CLEANER TILE CLEANER JEYES FLUID HANDY ANDY

INDUSTRY NEWS

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Government launches digital Covid-19 vaccination certificate

outh Africans can now download their digital Covid-19 vaccination certificate following the official launch by the Minister of Health, Dr Joe Phaahla. Addressing a media briefing on government’s efforts in the fight against Covid-19 and the national vaccination roll-out programme, the Minister said the certificate could be used for travel and tourism, sport and recreation events, music festivals and shops that are providing discounts and prizes for people who are vaccinated. “Our role is to make this tool available to the nation to provide people with the proof of vaccination so they can have access to many of the amenities and activities that some have been missing,” said Phaahla. “The vaccination certificate was introduced over the last three days while it was in the testing phase but some people have been able to upload it to their cell phones. We are launching the first phase of the certificate – there’s going to be a lot more improvements

in the next two months with regard to the safety and security of the certificate, but it is ready for use,” he concluded. The certificate was developed by the Department of Health and the Council for Scientific and Industrial Research and can be found at h ttps://vaccine.certificate.health.gov.za. Milani Wolmarans, Project Manager at the National Electronic Vaccination Data System (EVDS), said the certificate can be downloaded through a web portal by anyone who has received the Covid-19 vaccine in South Africa. “You’ll need your vaccination code from the SMS you received after your vaccination, South African ID or Foreign Passport number

or Asylum or Refugee number. This should be the same document that you presented when you were vaccinated and the cell phone number you included on your registration,” she said. The code can also be accessed from the Covid-19 call centre on 0800 029 999. “With regard to the recognition of the digital certificate, most countries around the globe would accept the certificate. It is, however, dependent on the policy of the country that you would be visiting and also what their verification requirements would be. Towards the end of the next two months, there will be an app that you can use to download the certificate,” concluded Wolmarans. – SAnews.gov.za

Tlhabane Square – The People’s Square – launches in Rustenburg

he Covid-19 pandemic has brought much despair, including job losses and anxiety, for many people globally. South Africans find themselves in need of solutions and opportunities to have their hope revived during these unprecedented times. Now more than ever, job creation and job sustainability are mandatory to put food on the table and relieve the impact of the pandemic. The Tlhabane Square management team is pleased to officially launch and open Tlhabane Square – with a renewed hope for the community in job creation. The site is positioned along Swartruggens Road (R104) and is bordered by Monareng Street and Motsatsi Street. The Square comprises a retail mall, offices, hotel and

conference facilities, ancillary buildings, a new magistrate’s court, a refurbished service station, and a new taxi drop-off. The residents of Tlhabane have already shared their views on Tlhabane Square’s Facebook page to comment on the beauty of the new development. A follower, Momo Lekgetho, commented: “This is our Mall of Africa, beautiful.” The development is being compared to the likes of the Mall of Africa by the community, which highlights the pride Tlhabane Square has restored among residents. The feedback also reflects the hope that the mixed-use precinct has brought to the community and has made Tlhabane a force to be reckoned with.

Tlhabane Square envisions to also bring hope in the form of employment opportunities. The number of jobs created during the construction process for the local community members were around 600.

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Once the shopping centre and various tenants are fully operational, Tlhabane Square anticipates the creation of 70 permanent jobs. Furthermore, the developers have made it easier for community members to access opportunities by launching a website, whereby the public can upload their CVs on the CV portal. The portal can be accessed on www.tlhabanesquaremall.co.za. “Tlhabane Precinct was built as a town centre in the 1970s and consisted of multiple buildings. The original precinct concept has been kept and will be strengthened by offering a full range of services in the area. The development aims at upgrading the surrounding roads, providing a safe, high-end precinct to work, relax, shop and seek services and medical care,” said Tlhabane Square’s Spokesperson, Charmaine Mphahlele. The Square was established with the interests of the people at its core and will make vital services easily accessible for the community of Tlhabane. Tlhabane Square is definitely #ForThePeople and #ByThePeople.

R350 Covid-19 relief grant collection at Pick n Pay and Boxer stores

pproved recipients of the R350 Social Relief of Distress (SRD) grant can collect their benefit from Pick n Pay and Boxer stores nationwide from 22 September. Pick n Pay and Boxer are the first retailers to become a collection point for the SRD grant. “Pick n Pay and Boxer are proud to assist grant beneficiaries access their funds more conveniently and safely, ensuring they receive much needed relief quicker than before,” said John Bradshaw, Retail Executive: Omnichannel, Pick n Pay.

Step-by-step process to collecting the SRD grant: The grant applicant receives an SMS from the South African Social Services Agency (SASSA) confirming their successful application. A grant beneficiary will receive an SMS message from SASSA confirming collection point and advising on the day of collection. Beneficiary must take their ID and physical cell phone (number registered at SASSA) along to the store when collecting their grant. Enter ID number and the registered SASSA cell phone number at the till point to confirm the funds are available for collection. Beneficiary immediately receives a USSD message, which they must approve on their cell phone before the cash is handed over. Beneficiaries will never be asked to enter personal information on their cell phones or to click on a link.

Beneficiaries should note that Pick n Pay and Boxer do not manage the application and approval of grant funds, or when and where collections can be made. This is a process run entirely by Postbank. Only grant recipients who have received an SMS from SASSA confirming their collection pay-out point as either Pick n Pay or Boxer can use the new collections points. Pick n Pay collection points exclude BP Pick n Pay Express, Pick n Pay Clothing and Pick n Pay Liquor stores. Pick n Pay is also a SASSA grant pay-out point. These payments are made over three days each month for eligible pension, disability and child grants.

NEW RETAIL PRODUCTS

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NEW ON THE SHELF

Packed with all the good stuff, each 100ml Probiotic Cranberry shot consists of: GanedenBC30 probiotic: Helps to strengthen and increase the good bacteria in your system, and works hard to ensure that you win in the fight for healthy digestion. Artemisia afra: This widely known African plant has many benefits for the immune system despite its bitter flavour. Research suggests that bitter flavours aid in digestion as your body associates bitterness with toxin. Once the ‘toxin’ enters your body, the stomach excretes enzymes as a form of defence, which in turn aids in digestion.

SIR FRUIT LAUNCHES ALL-NEW PROBIOTIC CRANBERRY HEALTH SHOT – THE BEST THING FOR YOUR GUT! Sir Fruit has done it again and created a oneof-a-kind probiotic shot that will kick things up a notch! Introducing the all-new Probiotic Cranberry Health Shot – the little guy that packs a punch to help improve your immune system and gut health.

in adequate amounts, confer a health benefit on the host.” Several factors – such as poor diet, stress, travel, medications or hormonal change – can disturb your intestinal balance and ultimately decrease the level of beneficial bacteria in your gut.

Overall health starts in the gut, and thus SA’s favourite premium juice company searched far and wide to make use of only the best ingredients that are 100% proven to work and provide consumers with a dose of good!

With this in mind, Sir Fruit sought out a oneof-a-kind probiotic such as GanedenBC30, which is an extremely stable probiotic due to the cell’s ability to form a protective spore. Just like seeds wait to grow when conditions are optimal, GanedenBC30 spores wait to germinate until they reach the intestines where the moisture level, temperature and nutrient levels are just right.

What are probiotics? According to the World Health Organization, probiotics are “live microorganisms, which, when administered

Cranberry: This shot has a very high concentration of cranberry in a combination of cold-pressed cranberry and cranberry concentrate. At these levels, studies have shown it to help with urinary tract infections (UTIs). Buchu: Known as a wonder plant with many benefits, buchu has probiotic properties of its own; it helps for UTIs and is a great aid to cleanse your kidneys. Sir Fruit’s Probiotic Cranberry Shot will retail from R21.99 and is available at top grocers nationwide and for home delivery online at www.sirfresh.co.za. For more information, visit the Sir Fruit website – www.sirfruit.com – and follow their social media platforms for further updates: Twitter | @sirfruit_  Facebook | www.facebook.com/welovefruit  Instagram| @sirfruit_

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BEST COKE EVER? REFRESHMENT IS JUST A SIP AWAY WITH THE NEW COCA-COLA NO SUGAR The highly anticipated, spanking new and uncompromising Coca-Cola No Sugar is here! You may have heard about it, but one thing is for sure, the thrill is in the first sip. Could this be the “best Coke ever”? In a bold and thrilling move, Coca-Cola has launched a more delicious, refreshing Coca-Cola No Sugar recipe in a hard-to-miss can redesign, providing consumers with a more refreshing experience that’s true to the iconic Coca-Cola taste. The newly improved adaptation, which aims to please the existing Coca-Cola No Sugar fanbase, will replace the current one and consumers will be delighted to note that all ingredients remain the same, except for the blend of further optimised flavours that deliver a more refreshing and delicious taste punch. “We have seen accelerated growth of the Coca-Cola No Sugar brand in South Africa since launching the new recipe in 2016. The change in packaging is a momentous step for us. Product design is one of the first tangible elements that a consumer engages with. We want everyone who comes into contact with the Coca-Cola No Sugar improved formulation to have an all-encompassing experience. One that is led by a crispier, more delicious, and refreshing first sip, still with zero calories,” said Michelle Cloete, Frontline Marketing Director, South Africa Franchise. A red can with black Spencerian script font will now denote the new Coca-Cola No Sugar product cans for ease of identification. The new design is simplified and celebrates Coca-Cola’s elegance and iconicity, providing an intuitive color navigation system across the different Coca-Cola iterations. “We’ve also taken voluntary actions by providing clear and easy to

understand nutrition information about what’s inside our drinks so people can make informed choices. The introduction of Coca-Cola No Sugar is in line with more comprehensive actions the company is undertaking to evolve our recipes, help reduce sugar in our soft drink portfolio and offer consumers a choice of low- and no-sugar drinks, including smaller pack sizes,” Cloete concluded. Consumers in South Africa can look forward to Coca-Cola No Sugar being available in various pack sizes and packaging such as cans, PET plastic bottles, returnable glass bottles and returnable PET plastic bottles across the country. In celebration of the new Coca-Cola No Sugar launch, the global soft drinks giant will be putting the taste test squarely in the hands of the consumers. South Africans will be invited to try the new recipe and answer the question: “Is the brand-new Coca-Cola No Sugar, in fact, the best Coke ever?” Coca-Cola No Sugar fanatics across the country are encouraged to keep an eye out on social media for all the upcoming high-energy, upbeat campaign activities. Popular digital influencers across various social media platforms will be putting the reimagined Coca-Cola No Sugar taste through its sensory paces. The campaign will also feature a classically fun and quirky TV commercial that reminds brand fanatics that, in true Coca-Cola style, fun and refreshment are always just a sip away.

PURA Kids is the delicious, new, better-for-you natural flavour infused kids drink health-conscious parents have been waiting for. The new range comes from the popular better-for-you soft drink that has been taking South Africa and the world by storm, PURA Soda, now expanded to include a great-tasting option just for kids. “PURA Kids comes without the sugar rush that drives parents crazy by sending kids bouncing off the walls,” says Greig Jansen, CEO of the PURA Beverage Company. “It is healthier enough that parents are happy to give it to their little legends, and also tasty enough that kids will love to drink it.” Free of preservatives and colourants, PURA Kids contains just 34 calories and comes in four yummy, natural flavours – Mixed Berry, Pink Lady Apple, Peach and Lemonade.

sugar low and cutting colourants out altogether in our PURA Kids range, we extracted the PURA essence of nature to give kids a refreshing drink, without compromising on taste.

“One trend that will continue to shape the kids’ beverage market is the focus placed on kids’ nutrition through preventative eating or proactive consuming,” he says. “With the launch of PURA Kids, we are providing a product that’s healthier for kids, and also tastes delicious.”

“We wanted to develop a product that appealed to both parents and kids and, after much consumer and market research, we believe we have cracked it,” he says. “Now it is possible for parents to help their kids be healthier in an easier way. Join us and live a little PURA.”

It’s also packaged and sized in fun, colourful 200ml eco-friendly cartons with a paper straw that feature some quirky little characters, sure to grab the attention of parents and their little ones.

PURA Kids is available from Pick n Pay stores, as well as select convenience retailers nationwide at R7.49 for a 200ml box or R49.99 for six – ideal for lunch boxes or an everyday drink.

“Children learn by example, and it is important that they start making healthy choices early on,” says Jansen. “By keeping the amount of

For more information, visit https://livealittlepura.com or follow their Facebook page www.facebook.com/PURASoda.

Recommended retail prices at time of going to print – prices subject to change at retailers’ discretion. Images: Manufacturers and distributors.

PURA BEVERAGES’ NEW DRINK WILL KEEP KIDS FROM BOUNCING OFF THE WALLS

NEW RETAIL PRODUCTS

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PICK N PAY LAUNCHES AFRICA RISE, A TRADITIONAL MZANSI-INSPIRED PRODUCT RANGE Pick n Pay has launched a uniquely South African range of products reflecting the country’s best in look and flavour. Africa Rise, with five signature local flavours, brings some of the country’s most-loved traditional local dishes closer to shoppers. The five signature flavours – Chakalaka, Chicken Dust, Nyama, Sweet Tomato Gravy and Atchar – are now available across multiple product ranges including cook-in sauces, peanuts, potato crisps, fresh meat and poultry, and breads. Chakalaka cook-in sauce, Sweet Tomato Gravy chops, and Chicken Dust flavour chips, to name a few, are just some of the products that will transport many South Africans back to their childhood homes or give others a real taste of their home country. “Truly traditional South African meals are a staple in many homes but are often missed when people move to cities. Our Africa Rise range brings these local flavours to your closest Pick n Pay, and we hope it will encourage more people to enjoy our shared heritage. It’s those feel-good home-cooked flavours that make us proud to be South African,” says Nicki Russell, Head of Product, Merchandise at Pick n Pay. The traditional flavours were designed following extensive research and collaboration with South Africans who revealed some of their favourite popular dishes, and the names were selected based on the unique ways referred to these on local streets. “Our customers love local food and South Africans in general have a great enthusiasm to try different flavours,” says Russell.

Pick n Pay's Africa Rise flavours include: Atchar – an all-round side dish made with unripe mangoes, chillies, and fragrant spices. Depending on the region, a good measure of garlic is added, and the amount of chilli used is a personal preference. Chicken Dust – a South African street food favourite comprised of seasoned chicken pieces chargrilled over open flames, giving it a tasty fusion of ashy smoke and pepper flavour. Nyama – traditional South African slow-cooked red meat seasoned with only salt for a natural beef flavour and served on a wooden board for all to share. Sweet Tomato Gravy – the classic tomato and onion is a favourite in most South African homes. Caramelised onions and a hint of curry powder give this relish a rich flavour. Chakalaka – A well-rounded side dish made with onions, carrots, tomatoes and beans, served mildly spicy or hot. The perfect accompaniment for any meal or braai. Available at select Pick n Pay stores nationwide.

SUMMER OFFICIALLY ARRIVES WITH THE LAUNCH OF RED BULL® SUMMER EDITION: CACTUS FRUIT Red Bull® has revealed the mystery taste of the 2021 Red Bull Summer Edition: Cactus Fruit. Delivering all the functional benefits of Red Bull with an invigorating red berry and exotic taste, Red Bull Summer Edition: Cactus Fruit has hit store shelves and is available now. As with all Red Bull Seasonal Editions, this taste will only be available for a limited time.

begin with the thirst for something refreshing and new. When you crack open a cold can of Red Bull Summer Edition and experience your first taste, expect an intense taste of red berry burst, which blooms into an exotic fruit and violet flower finish. The drink’s bright magenta color looks gorgeous when paired with a mocktail.

Red Bull Summer Edition: Cactus Fruit offers wiiings with a special taste for the summer season. This year’s Summer Edition was inspired by the unique looking, yet utterly delicious exotic cactus fruit, dragon fruit and pitaya depending on where your travels take you.

Red Bull Summer Edition: Cactus Fruit is available in 250ml matte green cans, to be easily identified within the rainbow of colours offered in the Summer Edition line. This taste will be made available for purchase at various locations across South Africa and is available while stock lasts.

Summer is about adventure and all good adventures

Visit www.redbull.com/za-en/energydrink to learn more.

RETAIL INVENTORY

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ESSENTIAL RETAIL STOCK IMBO BEANS, PEAS AND LENTILS IMBO Beans, peas and lentils are a rich source of vegetarian protein and high in dietary fibre. As a low GI food (GI value 0 – 55), they provide a slower release of energy into the system. The IMBO range is also low in total fat and is cholesterol free which, according to studies, may reduce the risk of heart disease. IMBO carries the endorsement of both the Heart and Glycemic Index Foundations. www.pioneerfoods.co.za

ROYAL BAKING POWDER Royal Baking Powder is a well-known South African brand, recognised for its role in creating glorious cakes and happy childhood memories of mom’s baking. Since its inception in 1863, Royal Baking Powder has been a mainstay in many a household.

A staple in South African homes, with a slow-burning, steady flame and no afterglow once extinguished. www.lionmatch.co.za

TRINCO TEA A great cup of tea that everybody will love. Trinco is expertly blended to consistently deliver a rich amber colour, a refreshingly strong taste and invigorating aroma in each cup of tea. www.avi.co.za

A freeze-at-home sorbet ice pop that is available in a variety of funky fruit flavours that the kids will love as much as the adults. Tartrazine free, natural and contains no artificial sweeteners. High quality made using only the best quality ingredients. Refreshingly cool and delightfully smooth. www.candicraze.co.za

STUMBO ASSORTED BUBBLEGUM POPS Comes in assorted fruit flavours such as apple, grape, cherry and pineapple, with a bubblegum centre.

www.mondelez.com

LION SAFETY MATCHES

CRAZY POPS SORBET ICE POPS

www.broadwaysweets.co.za

SO MUCH MORE WITH ELLIS BROWN As a South African favourite, Ellis Brown promises to deliver a rich, smooth and creamy flavour, not only in a cup of tea or coffee but also in your favourite recipe. Whether you are cooking or baking, Ellis Brown offers versatility and affordability. Use as the perfect complement to your tea or coffee, creamed spinach and fluffy scones! Make sure Ellis Brown is in your shopping basket this festive season.

Anchor Instant Yeast does not need to be dissolved in water and has been specially formulated to activate quickly, whilst the dough is being kneaded. Vitamin C has been added to the Instant Yeast to guarantee superior product performance which is soft in texture and has a longer shelf life. Instant yeast is available in a portion-controlled foil laminated 10g sachet which guarantees freshness for up to 24 months. www.anchor.co.za

www.avi.co.za

EXCELLA SUNFLOWER OIL Excella sunflower oil is produced from premium sunflower seeds. The oil is naturally high in Vitamin E (antioxidant), polyunsaturated fats and oils and low in saturated fats. It’s the perfect choice for preparing the perfect meal for your family. It is ideal for use not only in frying and roasting but as an ingredient in baking, sauces, marinades and salad dressing.

ANCHOR INSTANT YEAST

KOO FRUIT COCKTAIL IN SYRUP

Due to stringent manufacturing processes, Excella sunflower oil is superior in quality and freshness and by adhering to the storage and oil care hints and tips, the lifespan of this oil can be extended and enhanced. Tasteless and odourless when fresh. When added to other ingredients it doesn’t impact flavour or aroma in anyway. Endorsed by the South African Heart and Stroke foundation and Halaal and Kosher certified.

KOO Fruit Cocktail in Syrup is a mix of cubed peaches, pears, grapes, pineapple and whole cherries. It is ideal for punch, trifles and puddings. Use it to add colour and flavour to any dish or pair it with ice-cream or yogurt.

www.myexcella.co.za

www.koo.co.za

IQUOR TRADE

L NEWS FOR THE

SHOT IN S E ID V O R P A S HEINEKEN ION EFFORTS T A Y IN C C A V AL MUNICIPALIT O T E SITE IN MIDVA THE ARM OVIDES VACCIN L MUNICIPALITY

RS WITH LOCA INEKEN PARTNE

AND PR

vernment’s ide a boost to go n an effort to prov in Midvaal th ts, particularly wi vaccination effor set up a popa ric Af h ut EKEN So Municipality, HEIN ew Br ery for e at its Sedibeng up vaccination sit iders, and the ov pr ce urced servi employees, outso esses located in ighbouring busin employees of ne eng. and around Sedib on ed for three days ination site open ber, em pt The pop-up vacc Se dmi in s eng premise ine the brewer’s Sedib until 16:00. Vacc ting from 09:00 era op e sit e e th with th on d ere ist t have to be reg recipients did no (EVDS) to come to tion Data System ina re cc Va ic on Electr d all walk-ins we an , ted get vaccina ts en ipi rec e th the pop-up site to r fo s ly requirement wa to register d welcomed. The on ha ey th as e, d cell phon to have their ID an s done on-site. wa is th t bu S, via SM

l to “We are gratefu d businesses organisations an ir staff and encouraging the vaccinate.” communities to Executive Mayor Bongani Baloyi, l Municipality of Midvaal Loca

of a fourth ry real possibility “To counter the ve December, the d an 9 in November wave of Covid-1 ain of paramount drive efforts rem local vaccination vaccinations, reasing access to importance. By inc ser to herd/ clo a ric Af bring South we hope to help se the chances d, thereby, increa an y nit mu im ity commun ality in a postck to relative norm d of life getting ba organisations an to ul tef . We are gra s itie un pandemic world mm co d ff an uraging their sta yor of businesses enco loyi, Executive Ma Ba i an ng Bo id sa to vaccinate,” nicipality. Midvaal Local Mu EN rector at HEINEK rporate Affairs Di Co , ga ro Ma t en Millic d safety of d, “The health an South Africa, adde ermore, a pillar of rth Fu al. vit is yees HEINEKEN’s emplo Brewing a Better e, tiv stainability initia su s’s in es sin bu r ou sitive impact with aim to have a po the as w, no World, means we ht Rig ich we operate. wh in s itie un e th mm in the co rate to assist te sectors collabo public and priva

d to curb the sprea rnment’s mission g tin las a g fulfilment of gove kin of ma of the main ways s more of the virus, one in making vaccine g tin sis as by is positive impact the community.” accessible within chances of getting reduces a person’s ted ina ing cc va ing Be ity of them need uces the possibil tted to mi ad d Covid-19 and red an ed lis or to be hospita ing to go on oxygen at eventuality, be test positive. In th ey th ld s ce an ICU, shou ch s le’ lps reduce peop vaccinated also he around them. rs he ot g of infectin

MORE THAN 37 000 CASES OF APPLETISER RECALLED DUE TO HIGHER THAN NORMAL TOXIN LEVELS

ppletiser, a sparkling apple juice drink, has been recalled by Coca-Cola SA over fears of contamination. This affects more than 37 000 cases of Appletiser cans and bottles that have already been distributed.

In a statement, Coca-Cola SA said, following a standard quality testing routine, six specific batches of Appletiser were revealed to be outside of the acceptable standards. “The health and well-being of our consumers is our primary concern and we have taken a decision to withdraw all affected stock from the market nationwide, with immediate effect. With our partners, CocaCola Beverages South Africa and CocaCola Peninsula Beverages, we are working with authorities to ensure all processes are followed as we continue our investigation to understand the cause of the problem,” the company said. The recall affects the following products: • Appletiser 1 250ml pet – best before 07 Nov 21 • Appletiser 750ml non-returnable glass – best before 30 May 22 • Appletiser 275ml non-returnable glass – best before 10 Jun 22 • Appletiser slend 330ml can – best before 18 May 22 • Appletiser slend 330ml can – best before 19 May 22 • Appletiser slend 330ml can – best before 23 May 22 If anyone has purchased Appletiser products from these batches, please contact the call centre on 0860 112 526 and request for the collection and exchange of the product. If the product was bought from the following retailers: Makro, Pick n Pay, OK Foods, Spar, Shoprite and Checkers, Game and Ultra Liquors, buyers should first verify the best before date and if they form part of the recall, immediately return the products to any retail store for an exchange or replacement. The batch numbers can be found on the top or bottom of the pack. Coca-Cola SA has apologised for any inconvenience caused.

“The health and well-being of our consumers is our primary concern and we have taken a decision to withdraw all affected stock from the market nationwide, with immediate effect. With our partners, CocaCola Beverages South Africa and CocaCola Peninsula Beverages, we are working with authorities to ensure all processes are followed as we continue our investigation to understand the cause of the problem.” Coca-Cola SA

NEW BEVERAGE PRODUCTS

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BRAND NEW BEVERAGES THREE SHIPS MASH TUN – A SMOOTH-TASTING, BOLD NEW INVENTION From a South African distillery famous for innovation, and globally awarded for its top-quality whiskies, comes a bold new invention. Three Ships Mash Tun is a smooth new taste, born in the heart of the James Sedgwick Distillery. “The challenge behind Three Ships Mash Tun was to create a drink that would be a category breaker appealing to sweeter South African palates but still full of complexity,” says Three Ships Whisky Marketing Manager Meryll Stocks Roos. Using the ingenuity of the team behind the globally awarded Three Ships Whisky, we invented a drink that’s complex, spicy and easy-drinking. At just 24% alcohol, it’s much lighter than traditional whisky. Three Ships Mash Tun is mellowed in wood and enhanced with flavours of vanilla, toasted oak, maple, orange and cinnamon.

It’s perfect to share with good friends, neat, on the rocks or mixed with your choice of soda or cola. “Because it’s an approachable and versatile choice, it’s easy to enjoy as a sun-downer or beyond,” says Stocks Roos. Three Ships Mash Tun bears a name that might be new to some. The mash tun at any distillery is where malt, water and heat meet to create something special. It’s a place that mirrors the dedication, hard work and innovation of the people at the James Sedgwick Distillery in Wellington, Western Cape. Three Ships Mash Tun is something new to discover with friends, and sure to become a South African favourite. It retails at R119.99 per 750ml bottle and is available from leading retailers and online liquor stores across the country.

TO CELEBRATE OVER 40 YEARS OF PARTNERSHIP AS THE OFFICIAL CHAMPAGNE OF 007 AND THE RELEASE OF NO TIME TO DIE, CHAMPAGNE BOLLINGER HAS LAUNCHED A NEW LIMITED EDITION In celebration of over 40 years of partnership as the Official Champagne of 007 and Bond’s latest film No Time To Die, Champagne Bollinger has launched an exclusive limited edition that brings together three icons: Bollinger’s signature Special Cuvée, the Aston Martin DB5 and the legendary British secret agent James Bond. Honouring the most perfect of partnerships, the limited-edition gift box features the silhouette of James Bond alongside his Aston Martin DB5. The colourway of the gift box echoes the silver birch finish of the DB5. The Bollinger lettering and logos are depicted in gold, and the iconic Special Cuvée bottle has been adapted to feature a black and gold neck collar with a 007 blazon. Limited Edition is a blend of the three Champagne The Bollinger Special Cuvée varieties, 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier, from over 85% Grand or Premier Cru vineyards – symbolic of exceptional quality. It also includes ‘reserve’ wines from previous vintages to add flavour and weight to the sophisticated blend, part of which has been aged in magnums for up to 10 years. The Bollinger Special Cuvée displays an intense golden colour, very fine bubbles and a beautiful aromatic complexity: spicy aromas, hints of roasted apples, apple compote and ripe peaches. Full and expansive on the palate, this is an intense, very elegant and refined creamy cuvée with pear and brioche flavours and notes of fresh walnuts with a long refreshing finish. Perfect for any special occasion as well as for afternoon tea, at a picnic, as a pre-dinner drink or as an ideal accompaniment to sushi, sashimi, prawns and crayfish, cured ham or sliced, seared beef fillet. Bollinger Special Cuvée Limited Edition is available nationally at select fine wine merchants for approximately R1 100.

NEW BEVERAGE PRODUCTS

THE LAUNCH OF BARISTA BLACK If the Authorised Biography of James Bond is to be believed, the world’s most celebrated secret agent is 100 years young. His creator may have passed on, and many of the actors who have portrayed him have died, but the idea of the man stands taller than ever. And James has not been idle this past century. His ethos has seeped into every sphere of our luxury ideals, from the cars we aspire to drive, to the way we order our drinks. Actors and authors have come and gone, and details of his character have waxed and waned on the waves of cultural change. But through the decades, the essence and charisma of the legend have not only remained intact but have been polished to perfection. And so it was, as Pinotage approaches a centenary of its own, that the Barista team noted the similarities to our own journey with the cultivar. It felt only appropriate that we conceive a wine and bottling regal enough to match the richness of the Pinotage legacy, while also shining a light on its potential to be the African cultivar of the next century. And Barista Black is just that: an expression of the grape, which, like 007 himself, expresses luxury in the most timeless of fashions. Built on the foundation of almost 100 years with the cultivar, the Barista team have reimagined the marriage between the purity of the Pinotage fruit, those unmistakable yet subtle coffee aromas, and the opulence of French oak, to create a wine that not only carries the richness of its past, but also the vibrance of its future. This luxury wine provides a well-deserved moment to slow down, and savour one’s hard-earned successes amid the otherwise fast pace of our urban lifestyle. Barista Black is a celebration of those with the foresight to envision their future, the courage to fight for their ideals, and the providence to share the prize with those who have walked the road beside them. Grapes for the 2019 Barista Black are sourced predominantly from a 20-year-old bush vine vineyard in the Swartland, Western Cape. Fermentation took place in stainless tanks and the wines were then matured for 18 months, with 20% of the wine aged in first-fill French barrique. Tasting notes: Plums, red currants and baking spice intermingle beautifully on the nose. The palate has a juicy fruit core with velvety tannins and oak complexity. The finish is long, smooth and pleasantly dry. Available in grocers and fine wine retailers. Approximate Retail Price: R150 Order online: www.baristawine.co.za Instagram: www.instagram.com/barista_wine Facebook: www.facebook.com/baristawine Twitter: twitter.com/VinimarkWine

WELCOME SPRING WITH REFRESHING LOXTONIA BLUSH APPLE CIDER Spring is all about pretty pinks as gardens and orchards come into bloom and so too is our preference for lighter, crisper roséstyle refreshment. Loxtonia Blush Apple Cider is the flawless, all-natural cider with an alluring rosy hue to welcome the new season. The true essence of 100% freshly pressed and naturally fermented juicy pink apples, nurtured from orchard to bottle in the Ceres Valley, this irresistible cider is sure to seduce your tastebuds. Delicate floral notes surprise with vibrant bursts of apple, ending with a refreshing dry finish that will leave you yearning for another sip. With just 58 calories per bottle and an alcohol content of 4,5%, Loxtonia Blush Apple Cider is the perfect companion for outdoor enjoyment at picnics, pool parties and chilling with friends. Gluten-free, vegan-friendly and free of preservatives and artificial additives, this delicious fashion-forward cider is most definitely on trend. Available at around R99.60 for a 4-pack of 340ml recyclable glass bottles, it’s sure to put a spring in your step that will take you well into summer. For online purchases, visit www.loxtonia.co.za, email info@loxtonia.co.za or call 023 004 0930. To stay in the mix, follow @loxtonia_cider on Instagram and Twitter.

CELEBRATE THE FESTIVE SEASON IN STYLE WITH THE EXQUISITE CHAMPAGNE NICOLAS FEUILLATTE RÉSERVE EXCLUSIVE BRUT ROSÉ The festive season is fast approaching, the most magical time of the year when there is so much to celebrate, and nothing says celebration quite like Champagne. Celebrate in exquisite style with the gorgeous Nicolas Feuillatte Réserve Exclusive Brut Rosé inspired by the famous sakura (cherry blossom) season in Japan. Beautifully adorned with the delicate pink petals of the iconic cherry blossom set against a beautiful blue sky, Nicolas Feuillatte Réserve Exclusive Brut Rosé also makes for a splendid gift. Bursting with red summer fruits, this Rosé is made in a Brut style and is composed of 45% Pinot Noir for roundness and structure, 45% Meunier for fruitiness and soft supple character, and 10% Chardonnay for elegance and finesse. A gorgeous pomegranate pink, a delicious cavalcade of redcurrant and raspberry notes combine with a hint of strawberries. This creamy Champagne is fresh and vibrant with a touch of floral enchantment, perfect for celebrations and delicious with Japanese cuisine. The Champagne Nicolas Feuillatte Réserve Exclusive Brut Rosé NV, showcased in a stylish gift pack, retails nationally for around R860.

Recommended retail prices at time of going to print – prices subject to change at retailers’ discretion. Images: Manufacturers and distributors.

Issue 39

RECIPES

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IT’S TIME TO BRAAI! There is nothing more South African than lighting a fire and making the best braai! Whether you’re looking to do a more traditional, meaty braai, or a contemporary, nutritious vegan braai, finding new and exciting flavours may be difficult. That is why BIC has partnered with Chef Benny and BIC fans across South Africa to create the Ultimate Braai Recipe e-booklet, which has you covered with everything from snacks and starters, skewers and kebabs, veggies and side dishes, to the main dish and even a sweet treat.

CHEF BENNY’S PORK TROTTERS POTJIE Ingredients: • 3kg pork trotters, cut into pieces • 2 tins (410g) tomatoes, chopped

Method:

• 2 carrots*

1. In a large potjie pot, add the trotters, vegetables, herbs, seasoning and cover with cold water.

• 2 onions*

2. Place over hot coals and cook for 90 minutes.

• Salt & pepper • 3 tbsp thyme, chopped • 2 leeks* • 3 celery sticks* *All vegetables cut into small pieces

3. Add tinned tomatoes, top up with more water if required and cook for a further +-30 minutes until the trotters are cooked and falling off the bone. Chef Benny Says: Don’t be afraid to tackle meats like pork trotters! Not only are they delicious, but this recipe is one-pot cooking at its best – easy and scrumptious!

RECIPES

Issue 39

CHEF BENNY’S SPICY CHICKEN WINGS Ingredients • 2kg chicken wings, cut at joints, wingtips discarded • 100ml olive oil • 3 tbsp fresh parsley, chopped • 2 tbsp garlic, minced • Salt & black pepper • 1 tsp chilli powder • 2 tsp chicken spice • 1 tsp cumin • 1 tsp paprika • 1 tbsp tomato paste

Method: 1. In a medium bowl, stir together olive oil, parsley, garlic, tomato paste until well combined. Stir in salt, pepper, chicken spice, cumin, chilli powder and paprika. 2. Transfer half of the marinade paste mixture to a small bowl and set aside. 3. Combine chicken wings and remaining marinade paste mixture in a zip-lock bag. Seal bag, pressing out as much air as possible. Massage bag until wings are evenly coated in marinade and refrigerate, turning bag occasionally, for at least 1 hour and up to 24 hours. 4. Braai wings over medium fire for 4-6 minutes on each side or until light golden brown, using the remainder of the marinade paste to baste the wings while cooking. 5. Serve as a snack with a peri-peri sauce as a dip. 6. Benny’s Braai Tip: Don’t put too much basting/sauce on the meat before braaiing as this will burn on a hot fire before the meat is fully cooked. Continually baste the meat instead!

GARTH’S BRAAI MIELIES (BY GARTH TIMOTHY) Ingredients:

Method:

• Mielies

1. Wrap mielies and glazed cherries together in bacon.

• Bacon • Glazed cherries • Parmesan cheese powder* • Lemon pepper* *Quantities to taste

RICADO’S BEEFY LAMB CHOPS (BY RICADO MORNE) Ingredients:

Method:

• 1kg lamb chops

1. Trim excess fat from lamb.

• ¼ cup ketchup/tomato sauce

2. Combine lamb with all of the ingredients.

• 1 tsp lemon pepper

3. Cover and refrigerate for several hours or overnight.

• ½ tsp dried rosemary leaves • 2 tbsp Bovril, mixed with oil for brushing • 1/3 cup olive oil

4. Just before grilling, drain marinade from lamb.

• 1 small onion, grated

5. Braai chops until tender.

• 1 clove garlic, crushed

6. Once done, brush with the Bovril and oil mixture for a beefy flavour.

• ¼ cup lemon juice

2. Use toothpicks to keep them together. 3. Dust with parmesan and lemon pepper. 4. Braai as desired.

RECIPES

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NASIKA’S YUMMY BRAAIED BUTTERNUT (BY NASIKA BAIJNATH) Ingredients: • Butternut

• (mozzarella and parmesan are a great combination)

• Spinach

• Thyme, fresh

• Butter

• Garlic, fresh, crushed

• Olive oil (or any oil you choose)

• Honey

• Salt & pepper

• Fresh cream

• 2 cheeses of your choice, grated • Vegetable stock

Method: 1. Halve each butternut squash and remove seeds. 2. Score each half with a knife. 3. Season the butternut with salt and pepper, add butter and a thyme sprig then drizzle with honey. 4. Wrap each butternut half in foil. 5. Place on braai grid for 45 minutes. 6. In a pan on the braai grid, heat the oil and add the garlic. 7. Sauté for 1 minute until fragrant. 8. Add the spinach and stir. 9. Season with stock and then pour in the cream. 10. Continue to cook the spinach on braai grid for 5 minutes until slightly wilted. 11. Remove from heat and add the two cheeses, mixing until well combined and melted. 12. Remove butternut from foil and pour the spinach mixture into each butternut half and top with extra cheese. 13. Put back on the braai grid and grill for another 5 minutes until the butternut is cooked through with lots of grid marks.

CHEF BENNY’S LEMON HERB & GARLIC LAMB RIBS Ingredients:

Lemon & Herb Dressing:

• 16 lamb ribs

• 2 tbsp lemon juice

• 1 tsp lemon zest • 1 tbsp garlic, minced

• 1 tbsp parsley, finely chopped

• 1 tbsp thyme, chopped

• 1 tbsp Peppadews, chopped

• 2 tbsp lemon juice

• 1 tsp garlic, minced

• Salt & black pepper

• 100ml olive oil

Method: 1. Place ribs into a bowl with lemon zest, garlic, thyme and ½ tsp salt and black pepper. 2. Using hands, massage in well to coat. Cover and refrigerate for at least 6 and up to 24 hours. 3. To make dressing, combine all ingredients in a bowl and whisk to combine. 4. Heat up your braai grid over medium heat. Remove ribs from marinade and grill for 10-15 min, turning occasionally until lightly charred all over. 5. Place on a serving plate, season with salt and pepper, and drizzle with lemon herb dressing. 6. Garnish with fresh flat-leaf parsley. Benny’s Braai Tip: Always have your meat at room temperature or take it out of the fridge at least 1 hour before braaiing. The meat starts cooking immediately when you put it on the grill.

Issue 38

LIQUOR INVENTORY

COCKTAILS & MOCKTAILS

www.spotongmag.co.za

LET’S TOAST TO SUMMER WITH THESE REFRESHING COCKTAILS. CHEERS! RAISE YOUR GLASS TO THE WARMER WEATHER AND LONGER DAYS WITH THESE COCKTAILS PERFECT FOR SUMMER SIPPING! JIM BEAM HONEY GINGER

THE PERFECT STORM

RUM & LEMONADE

Ingredients:

• 60ml spiced rum

• Double shot dark rum

• 1 1/2 parts Jim Beam® Honey

• 1tbsp lime juice

• Chilled lemonade

• Ginger ale

• 3 dashes ANGOSTURA® aromatic bitters

• Crushed ice

• Dash of bitters (optional) • Lemon wedge for garnish

Method:

• Ginger beer • Lime wedge, for garnish

Method:

Build over ice in a highball glass. Garnish with a lemon wedge.

ROKU NEGRONI

Add the spiced rum, bitters and squeeze of a lime wedge to a highball glass filled with ice. Top up with ginger beer, garnish with a lime wedge, and enjoy.

• 4 dashes ANGOSTURA® aromatic bitters

Method: Fill a highball glass with crushed ice. Pour the dark rum over the ice to chill and top up your glass with lemonade. Add the dashes of ANGOSTURA® aromatic bitters on top and serve.

Ingredients:

ROKU SPRING HIGHBALL

SLOELY COUNT TO SIX

• 50ml Roku gin

Ingredients:

• 37,5ml Roku gin

• 50ml Roku gin

• 10ml Sweet vermouth

• 25ml Rhubarb liqueur

• 20ml Sloe gin

• 10ml Passion fruit cordial

• 90ml Pink tonic

• 20ml Grapefruit juice

Method:

Stir. Garnish with an orange peel. A round, gentle bitterness and gentle sakura aroma.

Shake. Garnish with a small flower.

Shake lightly. Distinctively oriental with incense-like aromas. Roku gin and sloe gin in perfect harmony.

• 10ml Fernet-Branca

COCKTAILS & MOCKTAILS

Issue 39

OLD FASHIONED Ingredients: • 44ml B-Bird bourbon • 10ml maple syrup • 4 dashes aromatic bitters • Orange zest for garnish

Method: Stirred and strained into a rocks glass.

B.L.T (BOURBON, LEMON AND TONIC) BEAM TONIC Ingredients: • 1/4 part Jim Beam® bourbon • 3/4 parts tonic water • Lemon wedge for garnish

Method: Fill glass with ice. Pour in Jim Beam® bourbon and tonic water. Garnish with a lemon wedge.

GLENMORANGIE X BBQ

Ingredients: • 44ml bourbon • 25ml lemon Juice • Topped off with tonic water

Method: Build over ice in a Copa de Balon gin glass (or even a red wine glass). Garnish with spekboom. Spekboom not only looks good in the drink, but the leaves are edible and will add a lemon aloe flavour.

GLENMORANGIE X BRUNCH

GLENMORANGIE X PASSIONFRUIT

This bright, citrusy serve is our favourite pairing for long, leisurely brunches with family and friends.

A tropical burst of flavour, this fizzy, fruity serve is delightful outdoors, with food and a beautiful view.

• 50ml X by Glenmorangie

Ingredients:

• 50ml ginger beer

• 50ml X by Glenmorangie

• 3 lime wedges

• 25ml 100% grapefruit Juice

• 50ml passion fruit soda

• 25ml 100% orange Juice

Method:

A bold serve with a kick of fiery spice. For sunny days by the braai.

Ingredients:

Method: Fill highball glass with crushed ice. Add X by Glenmorangie and ginger beer. Stir, squeeze 3 lime wedges over the drink, then use them to garnish.

• 10ml agave syrup

Method: Fill highball glass with crushed ice. Add X by Glenmorangie grapefruit juice, orange juice and agave syrup. Stir and garnish with half a grapefruit wheel.

Fill highball glass with crushed ice. Add X by Glenmorangie and passion fruit soda. Stir and garnish with half a passion fruit.

TAVERN TRADE

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TAVERNERS TAKE THE LEAD IN SUPPORTING VACCINATION DRIVE AMID CALLS TO END LOCKDOWNS

averners have thrown their weight behind the country’s bid to increase vaccination rates – especially among older men who are the most hesitant group – as they campaign to prevent any further bans on the sale of alcohol. At a rally hosted by the National Liquor Traders (NLT) and the Concerned Tshwane Liquor Traders Association (CTLTA) in Mamelodi, Pretoria, NLT convenor Lucky Ntimane called on all taverners and shebeen owners to get vaccinated and encourage their staff and patrons to do the same. “The lifting of the alcohol bans has been a huge relief to taverners and is helping us to get back on our feet and bring our employees back to work after the devastating restrictions on our trade over

the past year and a half. We are saying there should be no more bans on alcohol because our members have suffered enough and we are urging them to make taverns safe by getting as many tavern and shebeen permit holders, employees and patrons vaccinated as possible,” said Ntimane. Gauteng MEC for Economic Development Parks Tau said he was pleased to see liquor traders taking the lead in support of the vaccination programme and providing an example to their clients. “Vaccines are the best protection against Covid-19 and the more people we have vaccinated, the lower the risk of another devastating wave of Covid-19 infections. Vaccines will help to protect our families, our businesses and our jobs,” said Tau.

Tourism Business Council of South Africa (TBCSA) CEO Tshifhiwa Tshivhengwa said a rapid vaccination roll-out is the key to saving lives and rebuilding the economy. “The TBCSA has been a key partner with the government in supporting vaccine registration and we’re happy to see liquor traders adding their voices to the call for people to get vaccinated,” Tshivhengwa said. SA National Taxi Council (SANTACO) President Phillip Taaibosch said the taxi industry fully supported the vaccination drive because taxi operators were in constant contact with the public and had a high risk of exposure to Covid-19. “We further support the call by liquor traders that there should be no more bans on alcohol. Let’s put this pandemic behind us as quickly as possible by all getting vaccinated,” Taaibosch said. In addition to supporting the vaccination drive, the rally highlighted the need for maximum compliance to liquor licence conditions and Covid-19 safety protocols as the upcoming holiday season approaches. Ntimane said it was critical that taverns and shebeens continued to be vigilant and ensure Covid-19 safety and liquor licence compliance.

TAVERN TRADE

“Vaccines are the best protection against Covid-19 and the more people we have vaccinated, the lower the risk of another devastating wave of Covid-19 infections. Vaccines will help to protect our families, our businesses and our jobs.” Parks Tau, Gauteng MEC for Economic Development

“As much as we are enjoying the freedom to trade within our liquor licence conditions, we have a responsibility to keep our patrons and communities safe. We are grateful to all our partners who ensured that our Tavern Rally was a success, and we want to highlight particularly the role played by South African Breweries in ensuring that the vaccination drive was a success,” concluded Ntimane.

Image Supplied

Issue 39

LIQUOR INDUSTRY NEWS

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DIAGEO SA LAUNCHES BAR MENTORSHIP PROGRAMME FOR PREVIOUSLY DISADVANTAGED BARTENDERS

A ‘by bartenders for bartenders’ programme because doing good tastes better

The first Mentorship Training session in Cape Town with The Hand-Up Mentorship Programme mentor and trainer Sabrina Traubner demonstrating to the newly recruited mentees.

en of South Africa’s foremost bar industry experts will mentor 100 previously disadvantaged bar staff through Diageo SA’s newly launched The Hand-Up Mentorship Programme.

The ‘by bartenders for bartenders’ programme aims to upskill entrylevel bartenders to become competitors in Diageo’s World Class competition, which has supported, trained and inspired more than 400 000 bartenders across 60 countries. “We are looking at helping create better bartenders so they can have great CVs and can get themselves good jobs,” said Brent Perremore, one of the programme founders, World Class 2021 champion and owner of Art of Duplicity. “We decided to focus on a diverse group of young women and black male bar staff as, every year, the Diageo Bar Academy gets solid entries from them, but they tend to drop off before the national finals and don’t make it into World Class. We want to focus on upskilling these bartenders by providing them with stock, equipment and training to

Ronald Rangarira, bartender at The Athletic Club and Social, from Kensington – one of the newly recruited mentees getting hands-on training.

practise mixing drinks to help them improve – thereby adding diversity to those working in the bartending industry.” The idea for The Hand-Up Programme was born in 2019, when bartender and World Class 2021 champion Perremore was diagnosed with Guillain-Barré syndrome and left temporarily paralysed. “The community fundraised to help give me a hand up and help me fund leg braces. I started thinking of ways to give back and, in tandem with industry players Bradley Jacobs and Cassandra Eichhoff, came up with the idea for a mentorship programme for bartenders who need a hand up,” Perremore said. The nine-month campaign, worth more than R450 000, started in August 2021 and sees the mentees preparing for the World Class National in April 2022. Mentees were selected from staff at bars that are Diageo SA customers and are primarily female and black. “Our mentors and sales representatives selected deserving candidates, who they

LIQUOR INDUSTRY NEWS

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ABOUT THE DIAGEO BAR ACADEMY The Diageo Bar Academy is an international top training, inspiration and networking hub for bar professionals to enhance their careers.

Katlego Tlhatlhedi, from Roodepoort, and Siphiwe Ngcobo, from Ekurhuleni – two mentees at the first Mentorship Training session in Johannesburg showcasing their bartending skills.

Julian Short, The Hand-Up Mentorship Programme mentor and trainer, demonstrating how to pour four drinks at once for customer flare.

Implemented in South Africa, it provides training as well as education in bar news, cocktail trends, drinks inspiration, access to a global network of experts and insights from some of the industry’s leading influencers and world-renowned bartenders.

Full list of the mentors: believed displayed a passion for the industry and a dedication for self-improvement, but who had not yet had an opportunity to take the next step.” Some of the mentors are Perremore; Mish Cherrie Channah, four-time World Class contestant; Haroon Haffegee, World Class National runner-up; Sabrina Traubner, World Class regional finalist and trainer at EBS; Chantelle Horne, former World Class Ambassador; and Casandra Eichhoff, World Class 2020 third place finalist and winner of Mentor of the Year at BAR Awards two years in a row. The programme will run in Johannesburg, Durban and Cape Town, with mentors split between the cities.

The Hands-Up Programme aligns with Diageo SA’s prioritisation of inclusion and diversity in its business model. “Many low-income people start out doing bartending as a form of employment until they can find something better – but through the Bar Academy and now The Hand-Up Programme, this could become a career path for them as they can have a successful career. Those who do well at regional, national and World Class competitions build their CVs and see more doors opened to them, so we are focused on growing and developing new players in the industry. “Diageo SA knows that the best performing businesses prioritise inclusion and diversity, and we believe it is crucial to create a culture with inclusion and diversity at its heart,” said Diageo SA’s Marketing Director, Zizwe Vundla.

• Brent Perremore, World Class 2021 champion and owner of Art of Duplicity • Julian Short, World Class 2017 champion and owner of Sin and Tax • Mish Cherrie Channah, four-time World Class contestant • George Hunter Multiple competition winner and beverage manager at Saint and Marble • Dom De Lorenzo World Class 2015 champion • Reginald Mthembu, current World Class Ambassador • Bradley Jacobs, current World Class Ambassador • Haroon Haffegee World Class National runner up • Simtho Mnisi, current World Class Ambassador • Ryan Duvenage, current head trainer of DBA Africa • Sabrina Traubner, World Class regional finalist and trainer at EBS • Chantelle Horne, former World Class Ambassador • Leighton Rathbone, World Class National finalist and beverage manager at Gorgeous George • Casandra Eichhoff, third place finalist World Class 2020 and winner of Mentor of the year at BAR awards to years in a row • Evert De Jong, two-time National finalist and owner of Sin and Tax • Jermaine Manda, World Class contestant and head bartender at Asoka Bar

The first Mentorship Training session in Durban with The Hand-Up Mentorship Programme mentor and trainer, Haroon Haffegee, demonstrating to the newly recruited mentees.

Simphiwe Ndaba, bartender, from Waterloo in Durban, one of the newly recruited mentees getting hands on training.

TOWNSHIP TOURISM

www.spotongmag.co.za

AIRBNB ANNOUNCES THREE-YEAR COMMITMENT TO EMPOWER TOURISM ENTREPRENEURS IN TOWNSHIPS AND RURAL AREAS Over the next two years, Airbnb, in partnership with ikeja, will provide at least 100 Airbnb Academy Hosts and their communities with free Wi-Fi.

irbnb has announced a new threeyear commitment in South Africa to address barriers to becoming a tourism entrepreneur, and to help rebuild a more inclusive and resilient domestic tourism economy. The commitment, focused on infrastructure, training and investment, builds on Airbnb’s 2017 US$1 million commitment in Africa to boost community-led tourism projects, and the Africa Academy, which has

trained more than 300 Hosts who earned more than R2.8 million in 18 months*. Building a stronger and more sustainable tourism industry in South Africa will take collaboration from all stakeholders, including Airbnb, and will require balanced and evidence-based regulation. In June, Airbnb set out its support for a simple, online and proportionate national registration system in South Africa as part of a five-point plan to

re-boost tourism in the wake of the pandemic, and promote an inclusive and sustainable future for tourism. Three new commitments will widen and support inclusion in the tourism economy by supporting existing tourism entrepreneurs, helping remove barriers to entry, and enabling a new generation of South Africans to benefit from the tourism economy, as travel returns following the pandemic.

TOWNSHIP TOURISM

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1. Infrastructure – Tackling digital and financial accessibility With less than half of South Africa’s rural population connected to the internet**, digital exclusion poses a significant barrier to entry for many potential tourism entrepreneurs. To tackle the digital divide, Airbnb has partnered with ikeja, a company focused on providing fast, affordable Wi-Fi to townships. Over the next two years, they will work together with ikeja to provide at least 100 Airbnb Academy Hosts and their communities with free Wi-Fi. Each of these 100 Hosts will become a Wi-Fi hotspot within their community, giving hundreds of others access, resulting in a powerful network effect.

2. Training – Empowering a new generation of tourism entrepreneurs Since Airbnb launched the Africa Academy in 2017, it has trained more than 300 entrepreneurs in townships and rural areas, who earned more than R2.8 million in 18 months*. Airbnb is partnering with the University of Johannesburg School of Tourism and Hospitality (STH) to expand the Airbnb Academy programme to at least 1 000 students over the next three years. In addition, they will work with partners to take the Academy to more communities in South Africa, including working with the Public-Private Growth Initiative and Waterberg Municipality to run the Academy in the District Development Model pilot.

3. Investment – boosting the Africa Academy Fund While Covid-19 devastated the entire travel industry, entrepreneurs from township and rural communities are particularly at risk. Building on their work in 2020, where they invested R1 million to launch an Africa Academy Fund, they have announced an additional contribution of R1.5 million to support Africa Academy graduates from township and rural communities who have been hardest hit. “Travel has fundamentally changed as a result of the pandemic. Together with government and stakeholders, we need to rebalance travel to be truly sustainable, domestic, diverse and inclusive, and reimagine it for what it can be – a travel economy for all.

The Airbnb platform is helping to lead the global travel recovery by enabling anyone to become a tourism entrepreneur. To advance this vision of inclusive tourism, we are supercharging the Africa Academy by investing in infrastructure that will allow people to connect to our global network, creating our first-ever entrepreneurial education programme and reinvesting in the next generation of tourism entrepreneurs.” Chris Lehane, Senior Vice President of Global Policy and Communications at Airbnb. This commitment follows an independent report ommissioned by Airbnb to better understand the platform’s contribution to inclusive tourism growth in South Africa, and how the platform can work to further reduce barriers to entry going forward. It highlighted digital access as a significant barrier for would-be tourism entrepreneurs, concluded that people in townships and rural communities were likely to be most affected by the lack of international tourism, and pointed to initiatives like the Africa Academy as a meaningful way to empower new entrepreneurs and promote inclusivity.

“The Airbnb platform is helping to lead the global travel recovery by enabling anyone to become a tourism entrepreneur.” Chris Lehane, Senior Vice President of Global Policy and Communications at Airbnb According to Genesis Analytics’ analysis of Airbnb data, in 2020, a ‘crisis year’ for tourism in South Africa, travel on Airbnb contributed more than R8 billion to the economy, equal to around 22 000 jobs. The analysis also showed a trending increase in domestic travel on the platform, growing almost sixfold from 2016 to 2019, with township and rural areas seeing positive year-on-year growth in both local visitors and Hosts. In both Soweto and Tembisa, the number of Hosts on Airbnb grew by more than 200% from 2016 to 2019. Matthew Symonds, Co-Founder of ikeja, said, “By the Airbnb Entrepreneurship Academy partnering with ikeja as their chosen connectivity provider, Hosts will now have unlimited internet for their

guests, as well as provide hotspot coverage in their areas – empowering them beyond their walls. ikeja prides itself on creating opportunity and being part of the fabric of the communities it operates in – from hiring, to leasing, to partnering with local stakeholders like these Hosts on Airbnb. We look forward to this partnership further empowering eKasi.” Professor Diane Abrahams, Director of the School of Tourism and Hospitality Management at the University of Johannesburg, said, “We are excited to be collaborating with Airbnb to expand the Airbnb Academy as this presents wonderful opportunities for our students in the entrepreneurial space and broadens their exposure to tourism and hospitality. At STH, we value our partnerships with industry and look forward to working together with Airbnb to educate our future entrepreneurs.” Mr Preciousstone Raputsoa, Municipal Manager for the Waterberg District, said with respect to Airbnb’s involvement in the District Development Model: “We’re excited to bring on board Airbnb to run the Academy in the Waterberg District. A irbnb’s efforts will contribute to a district-based pilot that brings together business, government and communities to entrench our focus on an inclusive, transformational and job-creating approach to development. We believe that Airbnb has an important role to play in equipping people in our communities (especially women and youth) to benefit directly from our district’s incredible tourism offerings. We’re particularly excited that Airbnb’s model lowers the barriers to entry and allows the informal sector to flourish.” *Total Host earnings from Africa Academy graduates, August 2018 – Feb 2020. **After Access (2018) A demand-side view of mobile Internet from 10 African countries. Available: https://researchictafrica. net/2019_after-access_africa-comparativereport

HYDROZONING

Hydrozoning in landscapes

Why is it important to hydrozone in landscapes and gardens? Hydrozoning saves water and money. It improves the landscape design, mimics natural plant communities, minimises the impact on the surrounding natural environment, and simplifies maintenance The concept of hydrozones (hydrostations) is based on the theory that the correct plants should be planted in shade, semi shade or sun depending on plant requirements, as defined by the Water Use Classification of Landscape Species (WUCOLS), developed by the University of California. The Landscape Irrigation Model South Africa (LIMSA), developed by Dr Leslie Hoy, is consistent with the WUCOLS model and focuses on individual assessment of each hydrozone within a landscape. Hydrozoning, in this context, is defined as: • • • • •

A grouping or bed of plants, Plants with the same water (hydrozone) requirements, Plants are watered with the same correct amount of water, Plants are positioned correctly in the landscape, Each hydrozone has it’s own control valve, and their own specific irrigation system.

The intention of this model is to allow for a more accurate water use on any landscape site to be determined. This is particularly important for sites that will rely on any form of supplementary irrigation over and above rainfall of the area where the landscape is located. This will also apply to sites that require additional watering beyond the initial establishment period.

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